I have a new love……….it’s a cast iron skillet. Where has it been all my life?????
I came across a couple of cast iron skillets way back in the cupboard right after Tim and I were married……..and thats where they have stayed, until recently.
While looking at and researching recipes for the blog, I noticed that a lot of folks still use them……….I always thought they were for those of a certain generation (sorry) or for camping ( yuck…..but thats a different story). So just for kicks, I have tried them for different things over the last couple of months. Well to my surprise, they are great!!!
So, when I came across a recipe at www.kitchendaily.com and it used a cast iron skillet and it was chocolate……………I had to try it and it turned out beautifully. Not only was it easy to prepare, with things almost all pantries have, but you only need one bowl and the skillet. It was chocolatey, and the frosting melted into the cake and made it moist, almost pudding like.
The Cast Iron Cake is a homey, rustic chocolate cake, topped with a dollop of whipped cream…………yummmmmm!
Sift the flour, baking soda, sugar, and salt into a large bowl and set aside.
In a 10 inch cast iron skillet, bring the butter, oil, cocoa powder, and water to a boil. Remove from heat and whisk in the dry ingredients. Stir in the buttermilk, egg, and vanilla. Place the skillet in the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out with just a few crumbs.
Set cake aside.
To make the frosting:
In a medium saucepan, place the butter, cocoa powder, and milk and bring to a boil. Remove from the heat and add the remaining ingredients, mixing well. Pour warm frosting over warm cake and spread over entire cake.
Well………… how nice that ‘Date Night Dinner’ is the day before Valentine’s Day…………I made this cookie last weekend and allI can say is, delicious. It has some of my favorite things………chocolate, raspberries, almonds……….and more chocolate. Bonus, it only serves two, so no leftovers…….wait!!!!!……. maybe not a bonus. Anyway, it was super easy to make, tastes like it took a lot of effort, and I think it looks like a million bucks.
Happy Hearts……..it’s almost Valentine’s Day! A day of hearts and romance and of course sweets. You really cannot have a Valentine’s Day celebration without something sweet. So, instead of the big red heart filled with “gamble” chocolate………you know the one where you aren’t sure what is on the inside until you bite it and then yuck…………I always got the one that had mystery filling, you know the one where you really can’t decide what the flavor is, but it’s off, and all you really wanted was the caramel or the vanilla buttercream.
Save yourself that horror and make these Red Velvet Truffles, then you know what the filling will be and you can be the “Queen”……or “King” of hearts. If you like red velvet cake these truffles will be right up your alley. They have that cakey cream cheese filling and are covered in a candy coating that is the perfect sweet for your sweetie!
4 red velvet cupcakes crumbled ( I used a box mix - replacing the oil with melted butter and doubling the amount, adding 1 extra egg, and replacing the water with buttermilk - after baking I froze the remaining cupcakes to use later)
3 ounces cream cheese
½ cup powdered sugar
8 ounces Ghirardelli white melting wafers
red food coloring
Make cupcakes according to instructions above and bake according to package directions.
Allow cupcakes to cool completely.
In a small bowl mix cream cheese and powdered sugar. Crumble the 4 cupcakes on top of cream cheese mixture and stir until throughly combined.
Using a small ice cream scoop (you can also use a spoon but the scoop insures uniform truffles) scoop mixture onto a cookie sheet lined with parchment or waxed paper. Place in freezer for 1 hour.
For the coating melt the white melting wafers according to package directions in the microwave. Dip each truffle into the coating letting excess drip off. Place back on lined cookie sheet to dry.
Tint remaining coating with red food coloring to desired color. Place tinted coating in a ziploc bag and cut a small piece off the corner. Decorate truffles with any design you chose. Allow the coating to harden. You can make the truffles up to 3 days ahead and store in an airtight container in the refrigerator.