For National Chocolate Cake Day (yesterday)

This is a recipe I found on allrecipes.com. It was delicious and super moist. Greg said it was the best chocolate cake ever.

Dark Chocolate Cake

Ingredients
2 cups boiling water
1 cup unsweetened cocoa powder
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter, softened
2 1/4 cups white sugar
4 eggs
1 1/2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans (or fewer or different sizes). In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
2. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
3. Bake in preheated oven for 25 to 30 minutes. Allow to cool.

Sour Cream Chocolate Frosting

Ingredients
1 cup semisweet chocolate chips
4 tablespoons butter
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 teaspoon salt
2 3/4 cups confectioners' sugar (we halved the confectioner's sugar - it was already very sweet and more frosting than we needed for the cakes)

Directions
Melt chocolate and the butter together. Let cool and blend in the sour cream, vanilla, and salt. Gradually add the confectioner's sugar until the frosting is of spreading consistency, beat well (keep beating the whole time, it may look lumpy but if you keep beating it will smooth itself out).

first time mole!

it was intense. and intensely delicious.

the recipe was almost the same as the one i'm linking on here. we used turkey instead of chicken.

this took about 5 hours. some of that time was due to my inexperience. most of that time was due to the sheer ridiculousness of mole. i would recommend tag teaming this.

however, it is delicious, and it makes a ton.

mole! mole! mole!

ps i love how two of the things i love to consume (mole and mate) have other meanings in english.

Tomato Sauce with Butter

My favorite palsta saulce for real, y'all

2 lbs. ripe plum tomatoes or 2 C canned Italian tomatoes
¼ lb butter, cut into 8 pieces
1 med onion, peeled and quartered
1 med carrot, peeled and quartered
¼ tsp sugar
1 ½ tsp salt


If using fresh tomatoes, wash them well, cut each in half and cook over low heat in a covered pan for 15 minutes. Put them through a food processor to have a fine puree. If using canned tomatoes, measure 2 cups into a food processor along with about ½ cup of juice in the can and process for a fine puree.

In a medium saucepan, place the butter, onion, and carrot pieces, sugar , and salt. Add the tomato puree. Over low heat simmer for 40 minutes, uncovered. Stir frequently and be sure the simmer does not turn to a boil.

Remove onion and carrot pieces, adjust sauce for salt seasoning, and serve over freshly cooked pasta. (I think it's better if you puree the onion and carrot with the tomato sauce after cooking.)

This sauce may be made ahead and frozen. Toss lightly with penne or butterfly pasta. Serves four.

home made granola yum.

this granola is so delicious you will convince yourself to never buy granola again and make it yourself always and forever. this is adapted from an alton brown recipe i found online. i double the recipe.

3 cups rolled oats
1 cup coarsely chopped almonds
1 cup coarsely chopped pecans
3/4-1 cup shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
1/4 cup honey
1/4 cup vegetable or coconut oil
3/4 teaspoon salt
1 cup craisins
1/4 cup dried cherries

Preheat the oven to 250 degrees F.

In a large bowl, combine oats, nuts, coconut and brown sugar.

In a separate bowl, combine maple syrup, honey, oil and salt.

Combine both mixtures and pour onto two cookie sheets.

Cook for 1 hour and 15 minutes, stirring every 15 minutes for even color.

Remove from oven, pour into large container, and add craisins and cherries.

Pasta with Spinach and Tomatoes

So we've revamped the curious blog, and now we are geared more towards delicious recipes we find and want to share. This is that recipe I was telling a few of you about adapted from a recipe with Quinoa Pasta in Bon Appetit. Enjoy!

Prep 25 minutes, Total 25 minutes
Makes 2 Main-Course Servings

1 8 ounce package of spaghetti pasta
2 tablespoons olive oil
10 to 12 ounce containers grape or cherry tomatoes
3 garlic cloves, pressed
3 cups of sliced beet tops
appr. 6 tablespoons finely grated Parmesan cheese
a dash or two of Herbes de Provence
Additional finely grated Parmesan cheese

Cook pasta in large pot of boiling salted water until just tender but still firm to bite stirring occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return cooked pasta to same pot.

Meanwhile, heat oil in heavy large skilled over medium-high heat. Add tomatoes; sprinkle with salt and freshly ground black pepper and sauté until beginning to soften and brown in spots. Add garlic.

Add 1/4 cup reserved pasta cooking liquid to skillet and stir, scraping up browned bits. Add tomato mixture with juices, beet tops, 4 tablespoons (or so) cheese, and a few dashes of Herbes de Provence in a pot. Toss over low heat until beet tops begin to wilt, adding more pasta cooking liquid by tabespoonfuls if dry, about 2 minutes. Season to taste with salt and pepper. Transfer to a large bowl and sprinkle with 2 tablespoons cheese. Serve, passing additional cheese.