It’s been weeks, literally weeks, since I’ve had a kitchen, not just my own kitchen, but any kitchen, to cook in. And I’m really tired of it…but good news is that good things are to come. My mom and dad are bringing me fresh veggies from their garden this weekend, and come Monday I will be in my new house in the bluegrass, and ready to try out cooking in my new kitchen.
It’s been a long move to get to KY—and I’ve been living out of a suitcase since July 19—I’m ready to be settled again, and I’m ready to cook again.
Here are some pictures of good things to come…my father-in-law is working on this big ol’ pig cooker/barbeque/smoker, as you can see in the picture. He’s welded it out of an old oil drum—and if I could explain what has taken place to get it to this point, I would—but I haven’t got a clue. But do expect photos from a whole hog barbeque once the weather is cold enough.
And the green beans are called “greasy backs”—and were photographed in my parents’ garden—part of the goodies they will be bringing me this weekend.
And so as not to leave you without a recipe, I’m including a chocolate cake my mom made last weekend for my husband’s and my belated birthdays from this summer…it was delicious! It wasn’t just any chocolate cake either—it was a Buttermilk-Mexican Chocolate Pound Cake. Not to mention it was a big hit late night at the Fries Fiddlers’ Convention…(Did I mention that I was asked if she is single? In all seriousness, I did learn how to cook from my mom—it comes to me honest).
Expect more blogs, and more cooking in the weeks to come…
Buttermilk-Mexican Chocolate Pound Cake
Ingredients
1 (8-oz.) package semisweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Garnish: powdered sugar
Preparation
1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.
From Southern Living, APRIL 2007
It’s been a long move to get to KY—and I’ve been living out of a suitcase since July 19—I’m ready to be settled again, and I’m ready to cook again.
Here are some pictures of good things to come…my father-in-law is working on this big ol’ pig cooker/barbeque/smoker, as you can see in the picture. He’s welded it out of an old oil drum—and if I could explain what has taken place to get it to this point, I would—but I haven’t got a clue. But do expect photos from a whole hog barbeque once the weather is cold enough.
And the green beans are called “greasy backs”—and were photographed in my parents’ garden—part of the goodies they will be bringing me this weekend.
And so as not to leave you without a recipe, I’m including a chocolate cake my mom made last weekend for my husband’s and my belated birthdays from this summer…it was delicious! It wasn’t just any chocolate cake either—it was a Buttermilk-Mexican Chocolate Pound Cake. Not to mention it was a big hit late night at the Fries Fiddlers’ Convention…(Did I mention that I was asked if she is single? In all seriousness, I did learn how to cook from my mom—it comes to me honest).
Expect more blogs, and more cooking in the weeks to come…
Buttermilk-Mexican Chocolate Pound Cake
Ingredients
1 (8-oz.) package semisweet chocolate baking squares, chopped*
1 cup butter, softened
1 1/2 cups sugar
4 large eggs
1/2 cup chocolate syrup
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup buttermilk
Garnish: powdered sugar
Preparation
1. Microwave chocolate baking squares in a microwave-safe bowl at HIGH 1 minute and 15 seconds or until chocolate is melted and smooth, stirring every 15 seconds.
2. Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes or until light and fluffy. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in melted chocolate, chocolate syrup, and vanilla until smooth.
3. Combine flour and next 3 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan or a 12-cup Bundt pan.
4. Bake at 325° for 1 hour and 10 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan to a wire rack, and let cool 1 hour and 30 minutes or until completely cool. Garnish, if desired.
*2 (4.4-oz.) packages Mexican chocolate, chopped, may be substituted for semisweet chocolate baking squares. Omit ground cinnamon, and proceed with recipe as directed.
From Southern Living, APRIL 2007
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