Love In The Kitchen

We’ve been baking.

Monday and Tuesday. Susan and Bruce in the kitchen. Baking.

On Monday we made a One-Bowl Chocolate Cake with a Tahini Buttercream Frosting.

A cake from Heaven for Heaven’s sake! Delicious! Somewhat decadent. Gosh—it’s got coffee in it, too! And easy to prepare–especially when you are making it with your loved one. Based on a recipe from Southern Living.

Ingredients

Chocolate Cake:

• 1 large egg
• 1 cup granulated sugar
• 1/2 cup sour cream, at room temperature
• 1/4 cup vegetable oil
• 1 tsp. vanilla extract
• 1/2 tsp. kosher salt
• 1/2 cup hot brewed coffee
• 3/4 cup all-purpose flour
• 1/4 cup Dutch-process cocoa
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder

Directions

1. Prepare oven and pans: Preheat oven to 350°F. Coat a 9-inch round cake pan with cooking spray; line bottom of pan with parchment paper. Set aside.
2. Mix wet ingredients: Whisk together egg, granulated sugar, sour cream, oil, vanilla, and salt in a large bowl until combined. Gradually add hot coffee, whisking constantly to combine.
3. Add dry ingredients: Sift flour, cocoa, baking soda, and baking powder into egg mixture; whisk just until combined and no patches of flour remain, scraping down sides of bowl as needed.
4. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Remove pan from oven, and transfer to a wire rack. Let cool in pan for 15 minutes. Invert cake onto wire rack; remove pan, and let cool completely, about 1 hour.

Chocolate Cake with Tahini Buttercream

Prepare recipe using 1/2 cup unsalted butter, at room temperature, 1 1/2 cups powered sugar, sifted; 1/4 cup tahini and 1/4 tsp. kosher salt. Beat butter and other ingredients until smooth. Spread frosting over top of cooled cake. Sprinkle with sea salt and sesame seeds.

YUM!!!

On Tuesday morning we made Morning Glory Muffins. And why not? It was morning and we had no bread, no bagels, no English Muffins. So Morning Glory Muffins it was. Easy to make and a glorious and wonderful way to start the day. Delicious and ever so moist.

Ingredients

• 2 cups all-purpose flour
• 1 ¼ cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• ¼ teaspoon salt
• 2 cups shredded carrots
• 1 apple – peeled, cored and shredded
• ½ cup raisins
• ½ cup chopped walnuts
• ½ cup unsweetened flaked coconut
• 3 large eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. Mix flour, sugar, baking soda, cinnamon, and salt together in a large bowl; stir in carrots, apple, raisins, walnuts, and coconut.
3. Beat eggs, oil, and vanilla together in a separate bowl.
4. Stir egg mixture into the carrot mixture until just moistened.
5. Spoon batter into the prepared muffin cups, filling each 2/3 full.
6. Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
7. Enjoy!

 Based on a recipe from Allrecipes.