Sandy's Chocolate Cake

I've had a few birthdays among my loved ones this past week, and it gave me the chance to be reminded why I LOVE this chocolate cake. It is moist and a little bit dense, so it is perfect for frosting with my new favorite buttercream (look a couple of posts back, I'm too lazy to link right now).

Sandy's Chocolate Cake
from Allrecipes

3 cups packed brown sugar
1 cup butter, room temp
4 eggs
2 tsp vanilla
2 2/3 cup all purpose flour
3/4 cup baking cocoa
1 T baking soda
1/2 tsp salt
1 1/3 cups sour cream
1 1/3 cup boiling water

Preheat oven to 350.

In the bowl of your mixer, cream brown sugar and butter. Add eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Add vanilla.

In a separate bowl, whisk together flour, cocoa, baking soda, and salt. Add to butter mixture little at a time, alternating with sour cream. Mix on low just until combined.

At this point, you will think to yourself, 'This is great looking cake batter. What in the hell is the boiling water for?' Well, take my word and just boil it, then measure it, then pour it over your cake batter and stir until blended. The batter will seem a little runny but relax and proceed to the next step.

Pour cake batter into 3 greased and floured 9 inch round cake pans. (I trace the bottom of my cake pans onto parchment paper, then cut them out so they fit perfectly into the bottom of my cake pans. I then give the pan and paper a little spritz of non-stick spray, and my cakes never stick. I just run a knife gently around the edge of the cooked cake, turn it out of the pan, and peel the paper off. Works every time.) I usually distribute the batter into 2 layers and 9-12 cupcakes.

Bake layers for 30-35 minutes (definitely check them at 30, because my cakes have never gone past 32. Gently touch the center of the cake and if it feels firm it's done. Or you can use a toothpick.).

Cool in the pans for 5 minutes then turn cakes out onto cooling racks. Frost and decorate as desired.

Chocolate Peanut Butter Tart with a Pretzel Crust

I have had a little obsession with pretzel pie crusts lately- plan on seeing additional recipes on the topic. I love things that are salty and sweet, and I think that is why.

Chocolate Peanut Butter Tart with a Pretzel Crust

For the crust:
Preheat oven to 350.
Crush enough pretzels to yield one cup of pretzel crumbs. Stir in 1 or 2 tablespoons of brown sugar. Add 6 to 8 tablespoons of melted butter. The mixture should be very moist. Press into the bottom of a tart pan, springform pan, or pie dish. Bake for 8-10 minutes, until edges are lightly golden. Cool completely.

For the peanut butter layer:
1 cup peanut butter
4 oz cream cheese (half of a regular sized brick), brought to room temperature
1 cup powdered sugar
1 tsp vanilla
2-4 tablespoons heavy cream
In the bowl of a mixer with whisk attachment, combine peanut butter and cream cheese until smooth. Add vanilla and powdered sugar (mixture may start to look a little crumbly). Add heavy cream, 1 tablespoon at a time, with mixer running, until mixture is fluffy but a little stiff. Spread on top of cooled pretzel crust.

For the chocolate layer:
Folks, you have two choices:
Option 1: Combine a large milk chocolate jello pudding box (5.9 oz) with 2 cups milk. Whisk until smooth and starting to thicken, then gently pour over peanut butter layer. Cover and refrigerate until serving.

Option 2: Ganache. Yum. I suggest you choose this one.
(Ganache is a mixture of good quality chocolate, heavy cream, and a touch of butter. Ganache is what makes up the insides of chocolate truffles.)

6-7 ounces of good chocolate (milk, semi-sweet, it's up to your taste preference. I used half milk, half dark.) Chop the chocolate into very small pieces. A serrated knife is the ticket to successful chocolate chopping. I generally keep my chocolate bars in the freezer (I get them from Ikea in bulk), so "chopping" for me means that I smash the crap out of my still-wrapped frozen bars with a rolling pin until the pieces feel small. Place the chocolate pieces in a small mixing bowl.

In a small saucepan, heat 3/4 cup heavy cream with 2 tablespoons butter until butter is melted and cream is steaming. Pour cream over chocolate pieces. Let it sit a minute, then whisk until chocolate pieces are completely melted and mixture is smooth and creamy. Let cool for 10 minutes, stirring occasionally, then gently pour chocolate ganache over peanut butter layer.

Let cool to room temperature, then cover and refrigerate overnight.

If you are using a springform pan (the kind where the sides pop off) run a knife around the edges of the tart before removing the pan sides.

I was taking my tart to a Halloween party which is why there is a "Spooky Spider" garnish.

Evil Buttercream Frosting

I'm just going to give you the link for this frosting, but before I do, consider yourself warned.
This is a delicious, creamy, and not overly sweet frosting.

Here you go!

And while you are on Mel's Kitchen Cafe, peruse around a little- it is one of my favorite recipe websites.

Fluffy Pancakes

I think have 3 or 4 pancake recipes I use, but I'm obviously not very loyal, because I gave these a try, and I must say that they were incredibly light and fluffy! I'll be coming back to this recipe for certain.

Fluffy Pancakes

1 1/2 cups milk
1/4 cup vinegar
Whisk together and let sit for 5 minutes. Milk will start to curdle and sour.

Then whisk in:
2 cups flour (I used half white, half whole wheat pastry flour)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup melted butter (I subbed canola oil)

Cook as usual for pancakes.