Chocolate Cake for One (Or Two) (& tastes)

There was a period of time in college where I wanted nothing to do with chocolate.

Didn’t care for it. Not the sight of it, the smell of it, and especially not the taste of it.

This continued for about a year. Not wanting anything chocolate flavored or related or even tangentially connected to it. And this was way back when I worked at a candy magazine and was constantly surround by chocolates of all varieties. It was a dark time.

Thank god that’s over.

The distaste was merely a blip, a nonevent in my tastebuds’ lives. Now, blessedly, I love chocolate once more. Can’t get enough of it, actually.

My favorite way to eat it? In cake.

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Carrot Cake Loaf (& sweets)

‘Bout time I earn my keep around here.

I’m embarrassed at how long it’s been since I’ve posted a baked good of some kind.

Lately, I’ve been more into main courses and side dishes than anything. A gal can’t live on cake alone, after all.

Lord knows there’s been no shortage of sweets in my life, though. I eat dessert/something sweet nearly every day. Lately though, it’s been ice cream topped with cinnamon toast crunch (trust me on this) or those mini chewy M&M cookies from the grocery store.

On occasion, it’s also been a piece of carrot cake from work.

There’s a lovely woman at work that does all of the baking. It is not me. I was hired to bartend, not to bake. I tell customers that on a weekly, if not daily, basis (inevitably after they see my tattoos and then glance at the pastry case). I have no desire to usurp her territory and I’m enjoying a break from professional baking. That, and she makes a damn fine carrot cake, arguably better than mine.

Until now.

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Angel Food Cake (& the elderly)

I’ve always considered angel food cake to be kind of an “elderly” dessert. Something grandparents crave or that is served at the VFW Bingo Night. Never something I wanted or even considered as a legitimate dessert option. They were always lauded for their airy-ness, low-sugar content, and lack of fat. (Especially the ones at the grocery store in those clear plastic containers.) Umm…hello? This is dessert. I want rich. I want sugary. I want fatty. Thankyouverymuch.

My lack of desire for what I deemed to be a senior sweet is surprising considering my taste in every other area of my life. My house looks like that of anyone’s great aunt (I do love me a good floral pattern and light pink color scheme), I prefer vintage items to new, and I drive a Buick the size of a small yacht. I love old people tropes, relish in them.

It wasn’t until I dusted off my own two-piece tube pan (given to me by my grandmother years and years ago, getting carried from house to house on the off chance I’d suddenly be struck with the urge to make a dessert I had no interest in), that I realized what I’d been missing out on for nearly two decades of my life. Yes, it was light. Yes, it was delicately sweet. Yes, it was delicious! Especially when paired with fresh whipped cream and macerated berries (or even some jam!)

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Cinco Leches Cake (& a secret ingredient)

I have a hard time liking what I make.

Not because it’s not good. It is! My friends and family and random strangers who I share my wares with all enjoy what I make. They are enthusiastic and emphatic in their praise.

I am, however, my harshest critic. Always have been, (probably) always will be. (I shudder to think at someone being harsher to me than I am.) I’ve got a bad case of perfectionism with a touch of the imposter syndrome – so even if a dessert is good, even great, I think it can be better.

There are exceptions – of course. My banana cream pie, for instance. Or my browned butter chocolate chip cookies. Marion’s mayo cake is beloved by everyone – even me!

And now, there’s this cake. A cake so good it sold out in one night the first time I made it (something my coconut icebox cake was also capable of). A cake so good I waited an entire year to make it again, because I just had to make it again. A cake so good even I like it.

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