Trying out recipes to pass on to you.

“just one more bite” chocolate sheet cake

Posted: August 23rd, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , | 3 Comments »

you can always tell a tasty cake, pie, or other pan of tasty treat is REALLY good when the “cut line” is all uneven. do you know what i mean? where someone hasn’t taken the time to cut a proper slice, piece or serving. They came by with a knife “just to straighten up the edge” as we used to say at my house. someone else comes by for “just one more bite.” at some point, even though no one has served themselves a proper plate of cake, only crumbs are left.

that is this cake. the pioneer woman’s chocolate sheet caketo be exact. if you like to bake cakes from scratch you’ll enjoy this. it isn’t light and fluffy like the box cake mixes. it’s a bit denser and you cook it thin in a jelly roll pan then slather it with earth shattering chocolate icing stirring in pecans for a crunch.

sometimes the pioneer woman has too many pictures (though lovely) and therefor steps for my liking. SO many people have made this cake and blogged about it, i was able to cruise around the internet and find consise directions, this lineup courtsey of yum sugar. here goes:

Pioneer Woman Chocolate Sheet Cake

INGREDIENTS
For cake:
2 cups flour
2 cups sugar
1/4 teaspoon salt
2 sticks butter
4 heaping tablespoons cocoa
1 cup boiling water
1/2 cup buttermilk
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla

For icing:
1/2 cup finely chopped pecans
1 3/4 sticks butter
4 heaping tablespoons cocoa
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar

DIRECTIONS
Combine in a mixing bowl:
2 cups flour
2 cups sugar
1/4 teaspoon salt

In a saucepan, melt:
2 sticks butter
Add 4 heaping tablespoons cocoa. Stir together.
Add 1 cup boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool.

In measuring cup, pour 1/2 cup buttermilk.
Add:
2 beaten eggs
1 teaspoon baking soda
1 teaspoon vanilla
Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake or jelly roll pan (about 1/2 in deep, not a thick cake pan) and bake at 350-degrees for 20 minutes. (i forgot to set a timer but this sounds right)
While cake is baking, make icing:
Chop 1/2 cup pecans finely.
Melt 1 3/4 sticks butter in a saucepan.
Add 4 heaping tablespoons cocoa, stir to combine, then turn off heat.
Add:
6 tablespoons milk
1 teaspoon vanilla
1 lb minus 1/2 cup powdered sugar
Stir together.
Add pecans, stir together, and pour over warm cake. 

let the icing set up and harden slightly. it’s worth the wait, promise!

this makes A LOT and would be perfect to take to a family reunion, make for a super bowl party or cook out or for a non-traditional birthday cake for your favorite choco-holic!

special props to my sous-chef and bff, jennegui. here’s to many more cook-overs. :)


you can’t screw this up

Posted: July 3rd, 2009 | Author: leah | Filed under: Uncategorized | Tags: , , | No Comments »

http://thepioneerwoman.com/cooking/

“you can’t screw this up.” comforting, non? but often a lie. like co-workers who make fab three ingredient artichoke dip. yours taste like paste when you try it.  and bridal shower “family recipes” where they tell you what’s in this delicious dish but not how much.

listen. blackberries are amazing. and delicious. i was going to nibble these plain. cover with cream and a sprinkle of sugar. or sprinkle on top of a scoop of vanilla ice cream. end. no blog needed.

but SERIOUSLY. you can’t screw this up. in fact. i halved it.

i stumbled upon Ree at ‘the pioneer woman’ ’s blog and realized—MILK, SUGAR, FLOUR, BUTTER….yes please!

 preheat oven to 350F. butter a baking dish. whisk 1C self rising flour** and 1C sugar. whisk in 1C milk. melt 1 stick (1/2C) butter. add to batter. again i halved all this this turned out great. pour mixture into buttered baking dish. sprinkle 2C blackberries (i had one pint) on top of batter. try to sprinkle evenly. top with another sprinkle of sugar..a few tabespoons. bake for 1 hr. if halving check sooner.

i agree with her, everyone (especially in the south here) has their version of what a “cobbler” is. this IS NOT the cobbler i grew up with. more like a yum cake with fruit plopped in. but it is a perfect dessert to make when guests come over this summer. the in-laws. for a pot luck. DELISH!

Switch it up. Try fresh or canned peaches. blueberries. nectarines. heck, any canned fruit. i bet you could toss in some chocolate chips instead of fruit. gummy bears!? go crazy.  combine fruits. i’m thinking peach and blackberry for my next foray.

 

look at the purple gooshtasticness! do this soon!

**self-rising flour has some baking powder (?) or some other rising agent in it. you can’t sub plain flour or it won’t rise. so maybe you can screw it up :) i keep a small container of self-rising flour for such recipes.