Cast Iron Cake
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!
Adapted from Kitchen Daily recipe……..
- For the Cake:
- 1 cup flour
- 1/2 teaspoon baking soda
- 1 cup sugar
- 1/4 cup butter
- 1/4 cup oil
- 2 tablespoons cocoa powder
- 1/2 cup water
- 1/4 cup buttermilk
- 1 egg
- 1/4 teaspoon vanilla
- For Frosting:
- 1/4 cup butter
- 2 tablespoons cocoa powder
- 3 tablespoons milk
- 1/2 cup toasted pecans chopped
- 2 cup powdered sugar
- 1/2 teaspoon vanilla
- Preheat oven to 350*
- 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.
Keywords: chocolate, cake, bake, cast iron, skillet
Simple Roast Chicken
Roasted Chicken………just saying it sound delicious! So, for Date Night Dinner this week it’s a two-fer. You can easily get two meals out of this bird. Tim and I had the roast chicken with a wedge salad, it was wonderful. Then with the left overs I made a easy Chicken Risotto ( recipe to come in the near future).
I have been making my chicken this way for years. The first time I thought,WOW thats a lot of salt. I had it originally at a friends house and when I ask her to share the recipe she said it really wasn’t a recipe, but more of a method. Well I have returned it into a recipe……… otherwise how could I share it with you.
When you are making the chicken, the key things to remember are 1. Use the full tablespoon of salt. Kinda let it rain down over the bird covering it with the salt. 2.DO NOT add any liquid. It will not be the same if you do. 3. Save the juice from the pan. You can use it to dip the bird in or save it to use in any kind of chicken dish with the left over chicken……..assuming there is any!
When my nephew was small he was at my house a lot………… and whenever I said I was making chicken for dinner he wanted to know if it was the chicken with the sauce. Also in my family the crispier the skin the better. And this skin is crispy, crispy, crispy……..
So enjoy a dinner for two ……..twice!!!
- One 2- to 3-pound chicken
- 1 tablespoon Kosher salt
- Freshly ground black pepper
- 2 teaspoons minced thyme
- Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out.
- Salt and pepper the cavity, then tie the legs of the bird together. Tying the chicken helps it cook evenly, and it also makes for a more beautiful roasted bird.
- Now, salt the chicken— (1 tablespoon). I know it seems like a lot but it makes a nice uniform coating that will result in a crisp, salty, flavorful skin. Season to taste with pepper.
- Place the chicken in a roasting pan and roast for 50 -60 minutes or until internal temperature is 165*. While the chicken is roasting, leave it alone,don’t baste it, and do not add any liquid.Remove it from the oven and add the thyme to the pan. After it is out of the oven,baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Reserve the juices that are in the bottom of the pan. You can use some to dip the chicken in ( the juices are beyond delicious) or you can save it to flavor a dish using any left over chicken.
- The preparation is meant to be rustic Serve with a simple green salad.
Keywords: chicken, salt, pepper, dinner, bake
Southern Style Sausage Gravy on Boyd’s Biscuits
So, as promised we updated the pictures from our original post (see below). The original pictures were so awful that we made the ultimate sacrifice and had Southern Style Sausage Gravy on Boyd’s Biscuits again tonight. We really wanted you to be able to see…….and salivate over how good this breakfast…….or dinner looks. So go ahead and make the recipe and see, taste and smell for yourself……….. Continue reading “Southern Style Sausage Gravy on Boyd’s Biscuits”