This exquisite dessert always gets rave reviews from those who taste it. It's divine!
The first time I met the Hubs' wonderful parents, this was the dessert I brought to dinner. The recipe, Decadent Flour-less Chocolate Cake, originally from a Pampered Chef cookbook, never fails in the "wow-factor" and continues to be the most decadent, rich dessert I've made. I love being asked to bring dessert when being invited to friend's homes, as I am armed with recipes such as this one that are sure to please a crowd.
Several weeks ago, the Hubs and I were invited to a dinner with two other couples at a home over an hour away. Needless to say, this recipe is not ideal for transporting without refrigeration on a hot day in April to a destination an hour away. I quickly snapped a photo with the phone as the chocolate decor started melting, as proof that it looked presentable, prior to reaching our destination. As always, despite the melted garnish, the recipe was loved by all!
The recipe serves 18 and the intense chocolate cake is very rich, so you will want to make small slices.
I follow the recipe but want to call caution to the length of time suggested in the original recipe. Do NOT bake the cake the full length of time. Check with a wooden pick (needs to come out clean with some moist crumbs attached) after 35-40 minutes!
I promise that you will enjoy this recipe and will add it to your favorite "wow-factor" dessert repertoire as well!
P.S. I'm of the opinion that everyone should have a rosemary plant, even if it must be grown indoors, as it always can make for a quick garnish, not to mention all the recipes that it can be added to for a great, fresh flavor. I have one rosemary plant that turned into a bush and has made many attempts to edge out all the other herbs in my herb garden and two potted plants on my front porch.
After over six months of writing this blog, it's about time for me to write my "About Me" page and to answer a bit about who I am and why I write this blog.
Why I write this blog?
What started out as a place to write creatively, record my recipes and share snippets of life turned into this space that I expose the world to who I am, what I think and what I feel. It's raw. It's imperfect. But it's real. It's me.
I have to write this disclaimer that yes, I am a writer by day, but this is my space to break all the rules and to write freely. I am breaking grammatical rules left and right because what I want to happen is for the words and feelings to explode onto this space without fear and worry that I need to edit what I say and how I say it. I am sure every beloved English teacher and Journalism professor that have ever taught me are cringing and grabbing for their red pens, and I apologize.
Supposedly when you start a blog you have to pick a category. Nothing seemed to fit what I wanted this blog to be but I had to pick one and settled on the "Food and Lifestyle Blog" category, based on my selections.
My Blog Goals
When I started this process these were the goals that I penned in my notebook:
I want to craft a real blog...with real feelings, real food, real events, real memories and real opportunities to duplicate.
I want this space to be inviting, approachable and uncomplicated yet trustworthy...you know that if these recipes were conquered by me, then you can dive in and make them too.
I want this blog to cause you to run into the kitchen or to go grab your plus one or your offspring or pets and to love, to celebrate and to create rituals and memories...with no hesitation nor waiting another day.
I want to take you through the seasons of the year...and the seasons of life by providing ideas. I share bits and pieces and snippets of day to day merely to suggest, inspire and share.
I want to expose you to new recipes and share some of our family favorites. I come from a long line of amazing cooks (my mom and grandmas and uncles and great aunts) and bakers on both sides of my family with many great recipes lovingly shared from these family members, both living and deceased. I have a great uncle Harlan, a gourmet chef, who has wowed many over the years with his secret recipes, and when given the green-light with his permission, I will happily share his creations.
I use fresh ingredients whenever possible vs. other options and I stay away from processed foods. I live in the Pacific NW which rains and has a lack of fresh seasonal fruits and vegetables during the winter months but even then, I still strive to use fresh root vegetables or frozen and try to stay away from canned vegetable options.
I try to make almost all my recipes from scratch but not yet nothing too difficult (except for the challenge from The Bittens to make Bon Appetit's recipe) but I will be the first to mention if a recipe is going to be too time-consuming or challenging.
My daughter is deathly allergic to peanuts and all tree nuts which I try to stay away from cooking with although you will find a nut recipe every now and then for the times when she is away.
My favorite cookbook author is Ina Garten of the Barefoot Contessa fame and I was a huge fan after having my first baby over 14 years ago when I needed to learn how to become a better cook and Ina transformed my cooking (well, maybe that and the real butter she uses...whatever it takes).
I believe that there are no bad cooks...just people that don't follow directions.
When my friend Julie read my blog early-on, she shared "After reading your blog I feel as if I was pulled up to your kitchen table and we swapped ideas and recipes as we sat and sipped and laughed and cried together." And that is what I want this blog to be. I want you to feel that you are shimmying up to my bar stool at my kitchen counter and we are sharing and inspiring each other. I want this place to be where you can discover and share and be inspired along with me.
I want to show my non-cooking/non-baking friends/family that yes, indeed they can and these are the recipes for everyday cooking. Because I was that non-cooking, non-baking gal just a few short years ago in my early twenties. Just ask my old roommate Debbie.
She will tell you about the burnt potato casserole that surprisingly didn't start a fire, but probably cooked all day and all night, in the oven...when neither of us were home!
Or you could probably hear similar stories in regards to my lack of cooking abilities from any of my previous male relationships. I'm sure they would all concur. My first attempt at making carrot soup called for coriander and instead of using the ground version, I used the full seed pods. Um, awful is not a strong enough word to describe that flop of a recipe.
I am in that stage of life that I need to whip out a meal quickly and efficiently and it had better be worth of my time and turn out to be tasty and a hit with the family.I'm admitting that I am not a patient cook. I want to be able to knock-out a recipe quickly and easily but I want that recipe to have the "wow" factor.
I'm the epitome of the imperfect, 'messy but marvelous' cook. I am not meticulous and I am not detailed in my cooking. I am a mess-creating and kitchen-wrecking cook...as the Hubs would quickly confirm, as he is the guy that loves to clean the kitchen after my whirlwind strikes. ;)
I want you to taste these recipes and experience how incredible they are and realize that they are (for the most part) the healthier version in this edited form. I want them to be your foolproof, go-to, everyday recipes you can make over and over again.
I find items that you can find...if I can locate them in my small-town America, you can too...or we can order them from places like Amazon, thank goodness! ;)
A little about my family...
The Hubs and I have four kids together - two 12 year olds, and two 14 year olds. Yes, we are in that really "joyful" teen time of life! Honestly, I love this age. I'm not a fan of the diaper days and can do without the toddler meltdowns, although it seems that they are coming back. When I worked at a youth organization prior to having my own babies, the middle school and high school age groups were my favorite to work with.
You are probably trying to figure out how I could have birthed all those kids within a 28-month period or wondering if we have twins...and the answer is that we are a blended family. I used to LOVE watching the Brady Bunch growing up and now I have my own version. When we met we both had two children - all under the age of 6! Ironically, I had always dreamed of having either two or four children, (never three because of the middle man).
Blended families bring so much to the table and they take a lot of work but we are at our best when we are all together. It's hard to work with the comings and goings and we miss our kids terribly when they are away with the other parent. Hats off to them...the kids who adapt from one household to the next. I work really hard to make our house their home. Everyone has their own space and we honor each individual's uniqueness. We were blessed with two girls and two boys that for the most part, love being together! For years it was like a built-in playdate when we'd get the troops together every week.
I am always cooking as if I am feeding a family of six, regardless of who is seated at the table. It is not unusual for the kids to have friends over to join us for meals and sleepovers and I don't even think twice about adding another mouth or two, as it feels so normal now. Over the holidays, each of the four kids had a friend over for a sleepover. While at a basketball tournament, our friends were discussing where they would go out to eat. Knowing that a huge batch of Taco Soup was brewing in the Crock Pot, I quickly inivted the family of four over. That night, we served 14 pretty effortlessly (thanks to a slow cooker meal) and the Hubs' mad skills in whipping up a batch of his mom/grandma's cornbread and brownies.
I love being a mom. Gosh, it is the hardest task ever put before me, but honestly, it's my favorite. I cringe at the thought of becoming an empty-nester but also make sure that my kids' lives do not define me so that when they are gone, I will still have a life beyond raising children. The only problem with having all four kids within a 28-month span is that we are going to blink and they will all be out of the house tornado-style! Ugh! The way their birthdays fall, although they are the same ages (two of each) for part of the year (and the two babies are the same all but two months), they are all one year apart in school. So, yes, folks, that makes three in middle school and one in high school right now! (Thus, why I exercise and have an occasional adult beverage.)
I love being a wife to the Hubs. He was my second chance and now it's obvious that he is reason that I went through the hard times before we met. You never understand why you go through trials until you are out on the other side, adjusted and then - poof - surprise - an infectious smile with pearly whites beams you up at a University of Oregon Duck game, and the rest is history. He is my true north, my time-keeper, recipe-tester and best friend. He complements all my weaknesses and makes me want to be a better person. I'm mushy and moody and he accepts me regardless. He puts his family first and loves unconditionally. I am so lucky to have him! xo
There is not one answer for every situation. There is no darkness without light. There is no bitter without sweet. There is the choice to wake up every day and choose to fight for your love and relationships and believe you are worth fighting for too. Be brave. Take care of each other. - Author Unknown
I'm so glad that you are joining me, and my family, on this journey. Thanks for understanding my imperfections and excusing my grammatical errors in advance.
Kindness, I've discovered, is everything in life. -Isaac Bashevis Singer
Let's all love one another, celebrate and love this life we've been given!
I believe every human has a finite number of heart beats. I don't intend to waste any of mine. - Neil Armstrong
Last week, the 14-year old asked if we could make cookies and I agreed that if he helped make them my answer would be a "yes". We found a recipe in the Savoring the Seasons with Our Best Bitescookbook that seemed to be a quick and easy solution to our evening craving. The original recipe was for a Strawberry-Lemon Butter variation that we altered to create a Wild Blueberry-Filled Lemon Cookie.
These cookies were such a hit (and utterly simple to put together), that Connor made these twice in two days! When he returned home from school and track practice after the first batch, he was puzzled where the cookies had disappeared during the day. Of course, I insisted he just go ahead and make another batch. (I wouldn't want anyone to suspect who ate the cookies from the cookie jar!)
Lemon Wild Blueberry-Filled Five Ingredient Cookies
1 cup butter, softened to room temperature (or microwave for 15 seconds)
2/3 cup sugar
1 lemon, zested and juiced
2 cups all-purpose flour
1/2 cup Wild Blueberry Jam (or raspberry or strawberry would work well)
Glaze
1 1/2 cups powdered sugar
6 teaspoons fresh lemon juice
Instructions:
1. Preheat oven to 350 degrees F.
2. Cream butter and sugar. Add lemon zest (at least 1 Tablespoon) and mix to combine. Slowly add flour and mix to combine.
3. Roll dough into 1-inch balls using approximately 1/2 Tablespoon of dough. Place 2 inches apart on an un-greased baking sheet. Make an indentation in the center of each cookie and fill with about 1/4 - 1/2 teaspoon jam.
4. Bake 9-11 minutes, or just until set. Cool 3-4 minutes before transferring to a cooling rack.
5. For the glaze: When cookies are completely cool, whisk glaze ingredients together and place in a small zip-top bag. Snip off a very small corner of the bag and drizzle over cookies.
Best of luck resisting these scrumptious little gems!
I have been so excited to try and share this recipe with you all! My dear Uncle Harlan is an amazing cook possessing fabulous recipes. Many of his creations cannot be shared but for those of which I have permission, I get to share with my readers.
Harlan has inspired my love of cooking in many ways, some of which he may not even know. An author and Agro-Ecologist specializing in beekeeping, integrated farming, tropical vegetable gardening and small-stock he's inspired across the globe. As a Volunteer in Technical Assistance worker for many years, he lived in exotic locales spanning the world from Ethiopia, Nigeria, Bangladesh, Haiti, Mauritius and the Congo teaching sustainability. Returning from his trips abroad he honed his skills in cooking and baking.
His love of fine food trickled down to others as he's shared his favorite cooking tools and equipment with family members. In Oprah fashion, sharing his favorite kitchen must-haves, I have been the fortunate recipient of a Kitchen Aid mixer that I literally use on a daily basis (I can't remember how I baked before), oven glove mittens, fine knives, an induction burner, glass measuring cups that sport the liquid measures from the inside, numerous precious family heirlooms and a knife sharpener - all items I can't live without.
I must admit that my very favorite of his shared "favorites" are his recipes and cookbooks. Last month I was the recipient of a large box overflowing with Harlan's favorite cookbooks. Several were signed copies and even included notes explaining their origin! I squealed with delight when I discovered the "top-secret" family recipes that were delivered in specially sealed envelopes. I've spent hours pouring over the recipes and I'm testing them along the way.
Buttermilk Scones Recipe shared from my dear uncle, Harlan Attfield
Ingredients: 3 cups flour 1/3 cup sugar (5 tablespoons plus 1 teaspoon equals 1/3 cup. I use just two tablespoonsfor this recipe.) 1 teaspoon salt 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 3/4 cup (1 1/2 sticks) cold smart balance original spread or butter (I leave the smart balance container out for an hour or so until the spread is soft enough to measure out what I need. Then I put it back in the refrigerator until cold). 1 cup buttermilk 1/2 cup currants* or chopped kalamata olives (If you wish a less pronounced olive flavor you can use just 1/4 cup.) 1 egg beaten My uncle's notes: you can substitute any margarine for smart balance, but smart balance tastes like real creamery butter. It is the best on the market and preferred by professional chefs. It is very easy to cook with. I often cut this recipe in half which is just right if I am the only recipient of these scones.
Instructions:
Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add cold smart balance and mix with your fingertips to a coarse meal (you can use a pastry blender (cutter) if you wish). Add currants or olives, if desired. Add buttermilk and mix just until combined. Don't overwork the dough.
For triangular scones, transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and arrange the scones fairly close together on a lightly greased or parchment-lined baking sheet, and brush with beaten egg (to give golden tops) or not as you wish. You can roll out just one round and cut out 2 inch rounds with a fluted pastry cutter if you wish. Bake for 15 minutes, or until lightly browned. Serve warm or let cool.
Make Ahead Note: Scones are best on the day they are made but day-old scones can be revived by warming in oven preheated to 300 degrees F for 5 to 10 minutes.
Freeze Note: Baked scones can be frozen in airtight containers or resealable bags for up to one month. Thaw for 1 hour at room temperature and warm as above. Unbaked scones can be put on parchment-lined trays and frozen until solid. Transfer to resealable bags and freeze for up to 3 months. Bake direct from frozen, as directed in recipe, but allowing extra 2 to 3 minutes baking time.
*Variation: I added the zest of one lemon and instead of currants, used a mix of dried berries to include dried cherries, blueberries and strawberries.
I guarantee you will love these scones and they will be devoured quickly!
A special thank you to Harlan for your inspiration in the kitchen and for sharing your favorites with me over the years! xoxo
A girl in love with the seasons who wants to cram as much as she can into the 365 days of the year to live a life of bliss. Welcome to What Matters Most Now! I hope you will find inspiration and recipes you love.
