The Newbie Cook
- 16,766 forkfuls since 16.Oct.10
Making everything for the first time
I came up with this when I was thinking of recipes for our company’s Health Food Cookbook. Chocolate lava cake doesn’t exactly strike one as being healthy but what is a cookbook without at least one chocolate recipe?
I did try to make this as low calorie as possible. Also, even if its calorie content is about the same as regular vegetable oil, canola oil is low in saturated fat and has high-level cholesterol-lowering fats.
This is husband approved and is a nice not-so-guilty snack for me.
This is based on a brilliant recipe I found on Chocolate Covered Katie.
This is not a new recipe but it’s a combination of two posts. I was looking back at my posts when I realized that the cake and the frosting had separate entries when my family almost always serves them as one. There are gazillions of chocolate moist cake and frosting recipes around but I guarantee that this is the BEST chocolate moist cake that you will EVER have in your whole life. *insert Rocky theme*
The best part about this cake is that the frosting is cooked and will never melt. You can just keep it on the table the whole day without worrying about the the room’s temperature compromising its shape so you can entertain your guests and have a couple of drinks.
I made this for my husband’s 38th birthday. I halved the recipe since we didn’t have guests and two people can only eat so much. He loved it. 🙂
On another non-food related note, Chris looks a lot younger than 38. Isn’t my hubby cute?
Now this one is special. I got this brilliant recipe from The Beeroness. I made this on my 30th birthday last November 2013 and invited a handful of people to have dinner in our tiny little home.
The dripping lemon curd just looks soooo yummy. My husband also loves IPA (Indian pale ale) so we almost always have that type of beer at home.
I followed the recipe exactly except for the top frosting. I used regular buttercream for that instead.
It’s Valentines Day. Or at least it was 48 minutes ago. But that’s not the only reason I tried this strawberry milk cake recipe from The Kitchn. The photos made it look so scrumptious that I’ve been obsessing about it for days and I figured that’s a valid enough reason to bake it. 🙂
I don’t usually buy strawberry milk unless either sibling – Jiko or Sofia – is around since they’re the only ones who like the artificial strawberry flavor. But I’m willing to put my doubts aside for the sake of experimentation.
The recipe is ridiculously easy. I made the cake itself in between breaks from watching The King’s Speech.
But I made a boo-boo with the frosting. Instead of using heavy whipped cream, I used heavy plain cream. The recipe didn’t specify but I should have known better. 😦 Still, the “frosting” made a very nice pale pink ganache.
I wasn’t able to bring Valentine goodies yesterday so I’m taking this to work tomorrow. I made two of these heart-shaped cakes. I’m sure Tita E would love to have this with her morning coffee.
I’m going to make this cake again for our all-girl get-together next week. But with whipped cream this time!
I stumbled upon this recipe by accident while I was Googling wedding cakes. Apparently, it’s a bohemian pumpkin spiced wedding cake. Recently, I’ve been having a love affair with pumpkin. I’ve tried pumpkin soup, pumpkin muffins, pumpkin pasta, pumpkin cinnamon rolls, and pumpkin oatmeal (oh yeah, it was good!). Why not pumpkin cake?
And since it’s the eve of my birthday, I thought a cupcake made from a spiced veggie would be a great idea. As usual, I pureed a fresh pumpkin myself.
I wonder if it’ll be as tasty as the carrot and ginger and cinnamon muffin. Or the whole-wheat apple muffins.
They smelled heavenly even while in the oven.
I made the best ever frosting again. And I did it properly this time. One has to stir constantly over very low heat and not leave the stove alone even if you get bored!
I only ate one. And made sure I had enough packed for tomorrow. The rest are Dad’s since he’s been impatiently eying them.
In spite of the above, I still managed to bake a couple of small, frosted chocolate sheet cakes for my godson, Tobey. His 6th birthday is the day after mine, but he’s celebrating it in school tomorrow. Happy birthday, Tobey!!!
Also known as the heart-shaped man-cake. My dad turned 51 today. I promised that I would make something appropriately birthdayish to bring to work. Last night, I conked out while reading at 7:30 pm. I woke up at 4 am the next day, realized that I had made NOTHING and that I had 3 hours to make something great.
I deserted my fiancé on Skype and ran to the kitchen, wondering if I should make something new and unique or just trust older recipes. I did both, sort of. I used my mother’s trusty chocolate moist cake recipe, added a caramel glaze center and marshmallow vanilla icing. Having a n00b kitchen meant that I had to improvise on borrowed portions of the recipe.
By the time my dad woke up, I was assembling the cake. He had my grandparents on Skype. It was noon in the Philippines and we talked as I worked. (Grandma Emma: “It looks too sweet. Aren’t you putting too much almonds?”)
The end result was a pretty, two-layer, heart-shaped cake placed in the tackiest flowered tray I could find. Now I know why this was the only tray that no one bothered to steal or keep from potluck parties: no one wanted it.
Oh yeah, I even had enough to make a little cake just for us here at home.