Thursday, January 22, 2015

Chocolate Bourbon Cake

I had some bourbon in my pantry and I wanted to use it in a recipe. I did an online search for bourbon cake and stumbled upon chocolate lard bourbon cake. This cake was extremely moist and freaking delicious! It turned out beautifully, unlike the other chocolate cake. I did modify the frosting and it came out delicious as well!
For the cake:
1 ¾ cup unbleached all-purpose flour
¾ cup Dutch process cocoa powder (Hershey's)
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon kosher salt
2 cups sugar
2 large eggs
1 cup whole milk (1/2 cup of half n half and 1/2 cup of 2% milk)
½ cup lard, heated until liquid but not hot
1 Tablespoon bourbon
1 cup boiling water

My recipe for creamy chocolate sour cream frosting
1 ½ pounds chocolate bark finely chopped
16 oz cups sour cream, room temperature
1/4 cup bourbon
  1.  Preheat the oven to 375°F and place a rack in the lower third.
  2. Spray a 2 10" round cake pans.
  3. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, salt and sugar until combined.
  4. Whisk in the eggs, milk and bourbon until well blended. The mixture will be quite thick at this point. Feel free to switch to a rubber spatula at any point if it’s easier.

  5. Whisk in the liquid lard in a thin, steady stream until well combined.
  6. Finally, add the boiling water, carefully mixing until well combined. The batter will be quite liquid. This is perfect.
  7. Pour the batter into the prepared pan and carefully transfer to the preheated oven.
  8. Bake for 15 minutes (25-30 minutes for 2 10” round pan) until the top is firm with a bit of a spring and a toothpick inserted just off center comes out clean with moist crumbs.
  9. Cool completely.
  10. For the sour cream frosting: melt the chocolate (the finer the chop, the quicker it will melt) either over a double boiler or in the microwave in 45 second bursts at 50% power, stirring between bursts, until smooth. Allow to cool slightly.

  1. Add the room temperature sour cream (the temperature is important – if the sour cream is too cold, it will cause the chocolate to seize and stiffen) and stir with a spatula until smooth.
  2. Stir in the bourbon and set aside.
  3. To assemble:
  4. Cut the cake the rounding tops off of the cake and flip over onto cake platter.
  5. Frost the cake and decorate with toasted sliced almond and cake crumbs
  6. The cake is best served at room temperature and keeps very well for several days if tightly wrapped and refrigerated!

↓ Cake Crumbs

                                                 ↓Toasted almonds and crumbs↓

Monday, January 12, 2015

Eubanks & CO. Candle Review

For those that love candles or love to have your home wonderfully scented, I’m reviewing a company I stumbled upon through Instagram last year. The Eubanks and Company (@eubanksandcompany). The reviews on their Instagram page enticed me and I wanted to see for myself if their candles were as great as the reviews.  I am a sucker for a good candle so I decided to purchase three candles when they were running a Black Friday sale. I ordered the Berry Crumble, Vanilla Rum, and Banana Nut Muffin. I gifted two of the candles (Vanilla Rum and Berry Crumble) and kept the Banana Nut one for myself. I must say I was pleasantly surprised.  The candles are very fragrant, they have a wooden wick, and is vegetable based. I lit my candle in the back room of my home and could smell it before entering the front door! Now that’s amazing! I asked my sister and co-worker how they felt about their candles that I gifted them and they equally loved the candles. So for those of you that love a good candle, I would definitely recommend purchasing form @eubanksandcompany, I would definitely order again!


Monday, January 5, 2015

My First 5K Run (Hypnotic Donut Dash)

I'm super nervous about my first 5K Hypnotic Donut Dash. Why? Because it's my first race, I'm doing it by myself, and I don't have anything to wear including acceptable running shoes. It is cold in the D (Dallas), and I have to dress for the cold weather. I've been doing research on prep for beginners 5K (3.1m) race and how to dress for a run in cold weather.

Even though I have been working out to Jillian Michael's 30 Day Shred video. I still want to be ready for the race. I'm going to switch it up my workout and use this schedule to get my body ready for the race. I just have 3 weeks to prepare! Look below:

Week 1

On run/walk days, walkers walk only. Runners run for 15 seconds/walk for 45 seconds.
MondayRun/walk 30 minutes
TuesdayWalk 30 minutes
WednesdayRun/walk 30 minutes
ThursdayWalk 30 minutes
SaturdayRun/walk 3 miles (4.8 km)
SundayRest or walk

Week 2

On run/walk days, walkers walk only. Runners run for 15 seconds/walk for 45 seconds.
MondayRun/walk 30 minutes
TuesdayWalk 30 minutes
WednesdayRun/walk 30 minutes
ThursdayWalk 30 minutes
SaturdayRun/walk 3.5 miles (5.6 km)
SundayRest or walk

Week 3

On run/walk days, walkers walk only. Runners run for 20 seconds/walk for 40 seconds.
MondayRun/walk 30 minutes
TuesdayWalk 30 minutes
WednesdayRun/walk 30 minutes
ThursdayWalk 30 minutes
SaturdayRun/walk 2 miles (3.2 km) with Magic Mile*
SundayRest or walk

I'm nervous but I'm super duper excited, too! If you have any tips for beginner... leave a comment!

Monday, December 22, 2014

Cranberry Oatmeal Cookie Mix in a Jar Results

This will not be a long post today. I just wanted to show you guys the finished results of cookie mix in a jar.
All you will need to make these cookies are:
1 Jar of my Cookie Mix ($8-12)
1 tsp of Vanilla Paste or Extract
1 Egg

I used a blender to work the butter and eggs in well.
Mash it together.
Wrap the cookie dough in parchment paper and put in the freezer for 30 minutes.

I put the left overs in a plastic bag and put it into the freezer.

Thursday, December 18, 2014

Stovetop Popcorn!

*For all the people who follow me on Instagram, I apologize for saying I would post on Monday. I had a funeral to attend and I forgot.*
As most good cooks/bakers know, the best food is homemade. It's also fun to make your own popcorn. Make caramel ball or Kettle corn, cinnamon chocolate. I mean there are endless possibilities!
4 TBSP Orville Redenbacher Butter Flavor Popping Oil 16 Oz
1 C Popcorn Kernels
Salt-to taste
Melted Butter-as much as you like
Optional:Other Seasoning
Deep Wide Pot

In a cold pot, add the oil and popcorn. Make sure all kernels are coated with the oil and cook on medium high heat. Next time I will heat the oil first. This was my first time using a cold pot and oil. What was I thinking!?! It took about 10 minutes for my first kernel to pop. *Heat the pot first* No one wants to wait forever to have popcorn! Don't make my mistake.
I added a little salt here.

The kernels are starting to change color after years of waiting. Simply because I didn't heat the pot!
Once the first kernel pops. Put the lid and oven mitt on. Then keep sliding the pot back and forth over the heat until all kernels are popped. This is the very loud part.
After a few minutes, you will have a pot full of popcorn!
Pour into a large bowl and add the melted butter and seasonings.