Chocolate Cake with Strawberry Frosting

So the other day I found myself in a random circumstance. A close friend of mine, Richard, wanted to make cupcakes for his internship. I began shooting ideas when he remembered this frosting his brother's girlfriend makes for chocolate cake. Apparently, the stuff is legit.

I was ready to leave the conversation at that. He asked if I would help when the time came about- of course!

A few days later, the phone rang while I was cleaning up around the house. Rich was on his way to drop off some frosting. What?

He bustled through the door, Tupperware in hand, and asked me to straight up sample the frosting. He was on his way to TJ Max to buy some pants so there was no time to waste. I ate a spoonful and nodded my approval as he took off out the door again. I stood in the kitchen, blinking, with a container of frosting in my hands that was not there a few seconds ago. Okay.

When life gives you strawberry frosting... make cake?

I've had this recipe hanging on the fridge for a minute. It is the base for a Thin Mint cake I am waiting for the cold weather to make. May as well test it now!

Truth: this cake is stupid moist. It has a nice bounce and texture. It's lighter than most cakes because of the water incorporated. I found myself eating more than usual because it was like a chocolate cloud.

As for the frosting, it reminded me a lot of the buttercream used for the roses. It's got to be that crisco element, which creates a sinful confectionery treat. Richard was right- it's delicious and beats the crap out of the only other strawberry frosting I've made. I'm not a big buttercream fan, but the strawberries seduced me. I'll be sure to decorate with fresh strawberries next time!

Make this frosting with any berry you desire! You can customize the flavor by adding as much or as little fruit as needed.

Crazy Chocolate Cake
from SixeOneSeven

3 cups cake flour
2 cups sugar
2 t. baking soda
1 t. salt
1/2 cup cocoa
3/4 cup oil
1 t. vanilla
2 T. vinegar
2 cups water

Mix the dry ingredients and then add the wet ones, and mix until smooth.

Prepare pan(s) by greasing and flouring lightly. Pour into 24 cupcake pans, two 9-inch pans, or one 9X11-inch pan. Bake at 350 degrees for approximately 20-25 minutes (cupcakes), 30 minutes (9-inch) or 50 minutes (9X11). Test with a toothpick to make sure it is done all the way through. Cool.

Strawberry Frosting
from Rich's Brother's Girlfriend

1 egg white
1 cup sugar
1/2 cup milk
2 sticks of butter (room temperature)
1/2 cup lard (crisco)
about 12 strawberries (you'll be shaving the outside part)

Beat egg white until it's stiff. The egg white must be stiff to the point where you pull the beater out and it makes "little mountains" and stays in tact. Slowly add sugar and mix together until it looks gooey.

In a small saucepan boil milk until it almost overflows. Immediately remove from heat and add to the egg and sugar mixture. Stir milk until most of the sugar granules have dissolved.

Add crisco and butter to bowl and slowly blend on low. Once all of the butter chunks have been blended increase beater speed.

The icing will start to curdle and look like butter. Icing is done.

Once butter cream is done; shave the OUTSIDE of strawberries (the nice red part) and beat into the frosting. It took me about a dozen worth of shavings to really get a nice color/ strawberry taste. Substitute with any berry.

Black Forest Chocolate Cookies

Have you ever eaten a single cookie and tapped out? Chugged a glass of milk and cried out "medic" because you're scared of a sugar induced coma from it? Then 10 minutes later... find yourself eating a second cookie because it was that tasty.

Yah. These are "those kind" of cookies.

Dark chocolate. Unsalted butter. Granulated sugar. Brown sugar. Sounds sweet enough. But that's when the recipe gets you.

Chocolate chips, white chocolate chips, and dried cherries. If that's not asking for trouble, I'm not sure what is. Anything with dried cherries gets my attention.

What fascinated me the most was the consistency/texture. These are best served warm because the center is a gooey paradise. If you keep them in an air tight container, they remain incredibly moist and gooey. I've never experienced anything quite like this in a cookie! Sure they stay moist, but gooey? Hot bangah.

If you have a stomach of steel, attack these perfectly textured monsters.

Personally- I don't even take sugar in my double iced tall latte. This cookie was too powerful- the flavors go very well together but slow down buddy. My heart cannot handle that many chocolate chips. Next time I make these, I will halve the amount or omit the white chocolate chips. Maybe add some almonds as a substitute.

These cookies are, besides the sugar rush, yummy to the tummy. Make sure you serve them with milk!

Black Forest Chocolate Cookies
from Baked

YIELD: 24 COOKIES

3/4 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
16 ounces dark chocolate (60%-72% cacao), coarsely chopped
10 tablespoons unsalted butter, cut into 1 inch pieces
6 large eggs
1 1/4 cup granulated sugar
1 cup firmly packed light brown sugar
1 tablespoon pure vanilla extract
1 cup (6 ounces) semisweet chocolate chips
1 cup white chocolate chips
1 cup dried cherries

Sift the flour, baking powder, and salt together into a medium bowl and set aside.

In a large nonreactive metal bowl, combine the dark chocolate and butter,. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the chocolate and butter are completely melted and the mixture is smooth. Set aside to cool.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs and sugars on high speed until the mixture is pale and thick, about 5 minutes.

Add the cooled chocolate mixture and the vanilla and beat until just combined. Scrape down the bowl and beat again for 10 seconds.

Add the flour mixture and mix on low until just combined, about 10 seconds. Do not overmix.

Using a spatula or wooden spoon, fold in the chocolate chips, white chocolate chips, and dried cherries.The dough will look very loose, but it will harden in the refrigerator. Refrigerate for 6 hours or overnight.

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Drop the dough by rounded tablespoons onto the prepared baking sheets, about 1 inch apart. Bake for 10 to 12 minutes, rotating the pans halfway through the baking time, until the tops of the cookies are set and begin to show a few cracks.

Remove from the oven and let cool slightly before removing from the pans and serving. The cookies can be stored in an airtight container for up to 3 days.

Earthquakes and Peanut Butter Banana Bread

Good afternoon DMV area! What's "shaking?" Booooo! What, too soon right? In case you haven't heard, a 5.8 earthquake gave a gentle reminder to the DMV area that nothing in this life is guaranteed, no matter where you live. Where were you when it struck? 

I was in the middle of my PMP certification exam at a testing center in Washington DC. (The PMP is a 4 hour, 200 question unholy test for Project Management, the field of work I stumbled into.) I was approaching question 150 with plenty of time to spare and feeling good. 

Then the entire room began to shake. Earthquake or terrorists? The fact I have to weigh options is sad. My heart sank. I thought about life. Then I thought of people I love. It feels like trying to bend reality with sheer will power- a small voice saying "no" to an oncoming tidal wave. The lights flickered and I stood up with adrenaline. Everyone remained seated and looked around nervously. I opened the blinds to see what was going on in the street below: confusion.

Shortly, the shaking stopped. Neighboring buildings began to evacuate. Ours was the last to get the memo to exit. No explanation needed, booked it for the stairwell in anticipation of the after shock. Mother nature is a humbling force. The world is filled with noise and distractions- it's important to appreciate every day and express yourself. 

The good news is everyone is okay and the worst injury reported is a kid hitting his head while trying to hide under a desk. PHEW!

In keeping with expression, the culinary adventures continue! I was minding my own business while visiting my mom when I noticed some bananas going bad on the counter. It was clearly a sign to try this recipe I had been eyeing.

This bread is absolutely delicious! (I am ashamed to say it gives my family stable recipe a run for it's money. It's amazing how many bread recipes derive from banana.) The bread is crazy moist and you can taste the rich banana and peanut butter equally. This recipe is on the healthy end of the spectrum and super easy to make.

What makes this bread stand out from all others is the peanut butter glaze. Holy. Crap. It's the simplest combination but adds smoothness that makes your eyes light up. Don't take my word for it. Let's ask Parker what he thinks.

Hey Parker! Look over here with those beautiful green eyes. Sorry to disturb you kitty meow meow, but what do you think of this bread?

That good, huh? I agree!

Peanut Butter Banana Bread
from Cooking Light Magazine

1 1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
1/3 cup creamy peanut butter
3 tablespoons butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 tablespoons chopped dry-roasted peanuts
Cooking spray

Glaze:
1/3 cup powdered sugar
1 tablespoon 1% low-fat milk
1 tablespoon creamy peanut butter

Preheat oven to 350°.

To prepare bread, combine first 5 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until blended.

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through allspice) in a small bowl. Add flour mixture to banana mixture; beat just until blended. Stir in nuts. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool.

To prepare glaze, combine powdered sugar, milk, and 1 tablespoon peanut butter in a small bowl, stirring with a whisk. Drizzle glaze over bread.

The Incredible Chinese Chile Oil

The year was 2007. The location, Rosslyn, VA. The occasion, my best friend's brother's wedding banquet. It was an honor to be invited to such a blessed occasion! I didn't know what to expect because this was no standard issue wedding banquet... No sir. Put that plate down- the buffet is closed and you don't get to pre-order your entree.

This was the traditional 7 course Chinese dinner- the type of meal you fast for because you want to destroy everything on the table. The trick is to pace yourself and eat only what you really like. The taro duck piqued my curiosity- heck I love taro bubble tea. Same thing, right? I prepared to chomp down when a flash of rustic red in a small, unsuspecting saucer caught my eye.

Chile Oil.

I had no idea what it was- but there was a TON of red pepper flakes involved and I am sucker for spice. My tablemates told me to try it on the duck. Next thing I knew, I was putting it on everything- down to the rice. It made the food magically even better! What was this divine creation?

Fast forward to 2011, taking advantage of the Border's going out of business sale. While perusing the culinary section, I stumbled across "Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More" by Andrea Nguyen. Everything in this book looks delicious! Plus, the boyfriend loves himself some dumplings.

Then.... I saw the picture of the beloved Chile Oil served so commonly in traditional Chinese cuisine. SOLD!! I read the recipe and my jaw dropped at the simplicity. It keeps forever, requires no refrigeration, gets better with time, and is the base for future sauces.

Heavenly! Post to come on the dumplings!

Chile Oil
from Andrea Nguyen

1 cup peanut oil
1/4 cup dried red chile flakes or coarsely ground dried chiles

Put chile flakes in a dry glass jar.

Attach a deep fry thermometer to small saucepan and add the oil. Heat over medium high heat until smoking hot (top 400 F) and remove from the heat. Wait 5 to 7 minutes for the temperature to decrease to 325ish and then pour the oil into the glass jar. The flakes will sizzle and swirl and then settle down.

Cool completely before covering and storing. Give it a couple days to mature before using. Keeps for months in the cupboard.

Black Pearl Cupcakes: Wasabi, Ginger, and Black Sesame

Sugar and spice, and everything nice! Kind of. I've had my eye on this recipe for over a year and finally got the guts to try it. Check it.

It's called "Black Pearl" cake and was created by Katrina Markoff, CEO of Vosges Haut-Chocolat in Chicago. The Vosges brand specializes in creating exotic flavors paired with chocolate, hence the Black Pearl: chocolate infused with wasabi, ginger, and black sesame seeds.

Daring, no?

Ginger and chocolate- sure. Black sesame (which is stronger in flavor than the light colored version)- okay. But WASABI? As soon as I announced the ingredients, a shudder went across the town house. Even the cat took off running.

I found two version of the recipe: the original and an adaptation from Love and Olive Oil. The OG is a light chocolate cake with a ginger syrup glaze. The punch is in the ganache filling infused with wasabi, ginger, and sesame seeds. The frosting is buttercream with a bit of ginger. L&O's version has wasabi and ginger in the actual cake. The frosting has a little bit of ginger and is garnished with the black sesames.

The winner? Love and Olive Oil's adaptation. Honestly- I hated my first bite because the cupcakes were still hot and the flavors hadn't come together. The wasabi has a very potent smell! The ganache in the original recipe was too much, personally. It was a sucker punch. I preferred cake and a dash of spice over silky chocolate and a dash of spice.

I don't know if I'll ever make these again but am proud to say I at least did it. Impress your friends- it's a great conversation starter at get togethers and nobody will be able figure out where the subtle heat comes from. Be a little daring for a day!

Black Pearl Cupcakes
from Love and Olive Oil

1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1-2 tablespoons wasabi powder (to taste)

Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract until incorporated. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, ginger, and wasabi. Make a well in the center of dry ingredients and pour in coconut milk mixture. Stir until just smooth (do not overmix). Take a quick taste of the batter, and add more wasabi if you feel it is needed.

Pour into liners, filling each with 3 tablespoons of batter (cups should be no more than 2/3 full). Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

Ginger Frosting

1/2 cup butter or margarine, room temperature
2-3 cups confectioners' sugar
2 tablespoons soy creamer or heavy cream
1 teaspoon vanilla extract
1 teaspoon ground ginger, or to taste

Black sesame seeds, for topping

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add 1 cup powdered sugar and beat until combined. Mix in vanilla, ginger, and cream. Continue adding sugar, 1/2 cup at a time, mixing well after each addition (depending on the temperature of your butter, you may need more or less sugar/cream to achieve the proper consistency). Continue beating until light and fluffy, about 3-5 minutes. Spread or pipe onto cooled cupcakes. Sprinkle with black sesame seeds and enjoy!

Travel Treats: New York

New York, New York. We meet again.

The vast majority of my family lives in New York and we have been taking trips since I was a baby. Recently, my beautiful cousin Stephanie came into town from Barcelona. My tia hosted a bbq at her home in Long Island so I decided to make the voyage. Much to my delight, the boy came along and we turned it into an adventure.

We took the bus up. Let's get serious.... the cost to fill up my ol' Rav 4 is over $50 these days. That is PAINFUL. Rather than pay the cost of gas, tolls, parking, etc.- this option is a dream, especially at $15 per ticket through Bolt Bus. We took the 7pm bus and were there by 11pm. Perfect. 

It dropped us off right in front of Penn Station, a heart throb of the city, and our hotel for the night, the Hotel Pennsylvania. Okay... What a crap hole. Promise me you'll never stay at this hotel! The first warning should've been a hotel named after another state. We went to our room and turned right back around. Someone else was occupying the space- tv on, toilet unflushed, bed ruffled, and an open bottle of mountain dew. No thanks! The front desk didn't even bat an eye- just gave us another room. Charming, no? 

We were supposed to meet up with my cousin but he was exhausted from work and taking some benadryl for a bee sting. As the fates would have it, Mike's friend Mark-Rock from Korea is studying English in the city. We walked around, catching up and taking in the night.

The first spot we tried was too busy, Webster Hall, and had a $25 cover. We wanted some good hip hop, but passed on spending half the night in line. Then we checked out Hiro per the suggestion of a friend but our attire wasn't going to get us in.

We settled with my kind of night: casual drinks and billiards! The venue, La Bottega, was laid back with a very random DJ and candles on every table. The boys had rum and coke, I nursed my beloved White Russian.

After a long night, we were lucky to be functional before the 12pm check out time. We stumbled out the door and walked to the lunch spot my girlfriend Marie highly recommended: Ippudo. As usual , Marie's choice in nom noms is impeccable. We are some serious noodle lovers! I got the Shiromaru Hakata Classic Ramen ($14) and he got the Akamaru- pictured above ($14). Mine was full of flavor and thicker noodles with heat. The Akamaru was much more creamy- it would be PERFECT if you had a cold. Delicious!

While wandering around, we stepped into the ABC Home store. Holy. Crap. This place is gorgeous and can only imagine the effort each display must take. Then you look at the price tag... and want to faint. I'll stick to Ikea!

Our next spot was China Town for bubble tea. Again, another nice walk for the two of us with nothing but our book bags. Mark Rock was sweet and gave Mike one of his crew hat's and he wore it around the city with pride. Fam all over the world.

We chose Vivi bubble tea, again a Marie recommendation (thanks hun!). Much to my dismay... it did not have the bubble tea that I was longing for so deeply: black sesame bubble tea. I had this in California a few years back on a trip with my lovies, Asako and Yennei. It's been an addiction ever since that cannot be satiated. I settled with the tiramisu, the boyfriend got grape champagne. Mine was delectable; his was good but not up my ally as it made me think of cough syrup. Oh p.s.: this place is cash only but there's an ATM around the corner.

Following a TON of walking, we plopped down on a bench by the water to wait for the bf's friend Caroline from highschool. She came to NYC for school and never left.

It was cute to see someone else trash talk my hunny bun. They call one another brother and sister; it made me miss my 'son'- John- from college. You always need that person you can be blunt as hell with and talk to about everything.

She randomly b-lined across the street into chocolate heaven: Maison du Chocolate. A single piece of candy was $8. I settled with a latte- staying alive through sheer sugar and caffeine. The lady at the counter was French and knew her stuff. Caroline bought me a box of macaroons as a sweet surprise. I made macaroons at home once and was impressed by the concept... but these sons of bitches blew me right out of the water. These were my first store bought macaroons and my goodness- they could start and end wars. Thanks Caroline!

We managed to get through the subway and caught the LIRR for dinner in Long Island. It was nice to see everyone and laid back as usual. I played with my little cousins, chowed down, and listened to stories. We crashed with family in Mineola- thank you so much Lysette and John!

The next day was straight chill mode. Went to the pool with my three little adorable cousins and kick ass tia. She treated us to lunch and we were still tuckered out from all the walking. Just look at those expressions! I heart this man, he's so wonderful. 

We caught a ride back with my cousin Steph who was en route to visit my mother in VA. The traffic leaving the city was absurd... as usual. It took about an hour of stupid traffic. The ride back was filled with laughter and naps. Thanks for driving prima!

Goodbye NY! Until the next time... which is always right around the corner.