Happy Birthday Faith: Devil's Food Cake

Faith made this wonderful recipe for her school birthday treat. We watched this episode on TV. It is very tasty, not difficult and a good use for the cocoa you got for Christmas.
Sorry, none of the pictures that Emy and Angie are famous for.

Devils Food Cake Alton Brown
Wisk: 1 cup boiling water
4 ounces Dutch process cocoa
Set aside to cool
Preheat oven 325, rack in the middle
Spray a 9 x 13 and line with parchment (up the sides for easy lifting)
Spray the parchment too
Combine in a mixer:
5 ½ ounces all purpose flour
4 ounces cake flour
1 teaspoon baking soda
½ teaspoon kosher salt
In a pourable vessel whisk:
1 cup vegetable oil
4 ½ ounces sour cream, at room temperature
2 large whole eggs, at room temp
2 large egg yolks, at room temp
Add the cocoa/water to the oil mix
With mixer on low add the liquid over 30 seconds
Continue on low for another 30 seconds
Stop, scrape down the bowl
Continue on low until patter is smooth, 10 to 15 seconds
DO NOT OVER MIX
Pour into prepared pan. Bake until it springs back – internal temp - 205 degrees
30 to 35 minutes
(makes about 50 small cupcakes-bake for 25)
Meanwhile prepare the frosting
5 ½ ounce unsalted butter, room temp
1 ounce mayonnaise
3 ounces semi sweet chocolate, melted and cooled slightly
8 ounces powdered sugar
Pinch of salt (or use salted butter)
Beat the butter and mayonnaise with a mixer on high until light and fluffy, 3 to 4 minutes. On low speed, add the melted chocolate.
Continue on low until mixed, scrape the bowl as needed
Turn off the mixer, add one third of the sugar. Mix on low, scrapping down the sides
Repeat
Continue to beat until the frosting lightens and is very smooth - 2 to 3 minutes
Use immediately or store in an airtight container at room temp for 4 hours or refrigerate for one week. Bring to room temp before using.

Favorite Green Smoothie

Mom, here it is. I found it at My Happy Little Life. 

It calls for:

2 cups spinach

1 cup kale

1 ripe banana

1 tbsp hemp oil

1 tbsp ground flax

1 tbsp chia seeds (soaked in water first)

1 cup raw milk or almond milk

2 scoops vanilla protein powder

I didn't have raw milk (anyone know or have opinions on that?) or hemp oil (don't even know where to find that one!) I didn't soak the chia seeds either, just put them in straight.

Much better tasting than it looks or than I anticipated, but way too much for one person in one sitting. The consistency was too thick for my taste.

I've tried it again with the almond milk and also replaced the banana with an orange and some other fruit I had on hand (I ran out of bananas). That thinned it out enough for me. I actually have really been enjoying them. Hopefully this is a way to use up all the Kale you have. If you check out the original post, you'll see she freezes her fresh greens. Might be an option for your kale.

It's Soup Weather: Mushroom Barley

Just to keep you updated: We are in the middle of a series of storms; rain and wind and a little to the east--lots of snow. When I came back this afternoon--we lost the big oak tree on Terri's hill, just to the left after you come through the front gate. Its completely down. We lost the big east branch last year. The whole tree tumbeled.

I made some good soup tonight, thought I would share--this is a combined, recreated recipe

Beef Mushroom Barley Soup
1 ounce dried porcini mushrooms
1/2 cup white wine Fre (or chicken broth)
1/4 cup flour
1 pound stew meat
6 cups beef/chicken stock (I used 4 cups beef, 2 cups chicken)
1/2 cup dry barley
2 teaspoons salt
1/2 teaspoon pepper
1 pound fresh mushrooms--I used crimini
2 medium onions chopped
1/2 cup creme fraiche or sour cream--I used fage

Wash the dried mushrooms.
Soak in 1/2 cup white wine for one hour
In the mean time
Put the flour in a plastic bag with the meat, shake to coat
Brown the meat in a soup pot with a little oil
Add the beef/chicken stock to the pot with the
barley and
Salt and Pepper
Bring to a simmer and cook for 1 hour
Drain (saving the liquid) the dried mushrooms , chop, add to the pot
Strain the mushroom liquid and add to the pot
Add 1 pound fresh mushrooms chopped
Add 2 medium onions, chopped small
Simmer one more hour.

Ladel into bowls and top with sour cream

Its good. Love you all Mom

Basil Pasta, Dinner in 15 minutes

This is my favorite so far from the project for Frankie. Yvonne is a friend from Church. This is so tasty and so fast. I added cooked chicken at the end of the sauce phase. This is dinner in less than 15 minutes.

BASIL PASTA Yvonne Brinkley Serves 4
2 Bunches Fresh Basil
6 Roma Tomatoes
6oz Fettuccini (about half a package)
I like cracked black pepper, but any flavor will work.
4oz Package Feta Cheese
I like Basil Garlic, but any flavor will work.
Olive Oil

Boil Pasta as instructed on package
Chop Basil and Garlic
Dice or Slice Tomatoes

After you have drained your pasta using the same pot, put in your Olive Oil over a low heat
Add Garlic and Tomatoes stir until warm (approx. 2 min.)
Crumble in Feta Cheese quick stir
Add Basil quick stir
Add Cooked Pasta Toss and Serve.

(Okay I fudged it a little--I put the olive oil in a pan and did a little onion, then garlic , then tomatoes, then cooked shredded chicken, then pasta, then basil, then feta. Eat

Remember the macaroons?

From the ridiculous to the sublime. (Maybe dad needs to teach Ben how to play ma'jon)

This is so easy and so very good. We made it for FHE.

Coconut Bark Rachael Ray
5 ½ cups sweetened shredded coconut
(14 oz package)
½ cup sweetened condensed milk
(I used the whole can)
Preheat oven to 350
Spray a glass 9 x 13 pan
Mix ingredients well, Spread into pan
Bake for 20 minutes or until browned. And dark and crispy at the edges, Cool slightly
Cut into squares
--In think it would be good with chocolate drizzled of the top too, but not necessary