chocolate cake

Normally when it comes to cake I go straight for the boxed cake mix. It is simple and almost foolproof. But when my sister in law invited us over to celebrate her sons birthday I realized what cake especially birthday cake should be. You could tell by the way it cut that it was more dense and rich. I had to make my own.
My 30th birthday was coming up and I wanted to make a worthy birthday cake. I finally hit on the right combination. Creaming the sugars and butter and then whipping the eggs in, along with the baking powder and soda gave it lift. The buttermilk gave it a nice tang and the cup of coco made sure it was rich with chocolate flavor.
The finished cake is so moist and dark.

So rich and chocolaty it really needs a glass of milk.

Chocolate Cake

2 c Flour
1 c Coco
1 1/2 tsp Baking Powder
2 tsp Baking soda
1 tsp Salt
1 c sugar
1 c Brown sugar
3/4 c butter, room temp
1 1/2 c buttermilk
1/4 c water
2 tsp vanilla
2 eggs +1 yolk

Ganache
8 oz semisweet chocolate
1 c cream
1 tsp vanilla

Cream Cheese frosting
6 oz cream cheese
4 T butter
2 c powdered sugar
1/3 c coco

1. Cream together the butter and the sugar. Switch to the whisk attachment and add the eggs, vanilla and buttermilk.

2. Combine all of the dry ingredients. Gently add the dry into the wet. Stop mixing as soon as combined.

3. Prepare the pans. Spray with nonstick cooking spray. place a piece of parchment cut to fit the pan. Spray as well. Use coco powder to dust the pan. Preheat the oven to 350.

4. Pour the cake mix evenly between the pans. Bake 20 minutes or until a toothpick comes out clean. Do not overbake!

5. Let cool in the pans until almost room temperature. run a knife around the edges . Gently invert and remove the cake. Place on a rack and refrigerate until cool and firmed.

6. Trim the top of one of the cakes to level it. Spread the cream cheese frosting on top and use it to glue the other cake on. Place in the fridge to firm up.

Italian Sausage and Lentil Soup

Sometimes you want a hearty, warm soup during the stressful times. This was the case for me. It was a family portrait day.

It was also a chilly day, at least for Houston Texas. Which meant it was probably only around 50 degrees but for us it was chilly enough.

Taking a family photo is stressful enough, I had two children four and under to feed, wrestle into cloths and attempt to keep clean. Add to that a less them enthusiastic husband who had to be prodded along and I had my hands full.

When all the smiles were used up, the kids rolling on the floor and pulling any remaining decor from their hair, we needed a break. Que grandma. My mom lives less than 15 minutes from all but one of her children and so drinks up all the time with the grand kids that she can. She whisked the children away for whatever breaded chicken, french fry emporium was close and off home to play.

We got to try to narrow 50 photos down to 4 or 5 eventually closing our eyes and pointing when they were to close to call. Once selected we had a little waiting period so the pictures could be printed, so we left to find some much needed nourishment to bolster our now dwindling energy reserves.
We skipped over the greasy fast food and went for something more nourishing at a nearby Italian restaurant.  One look at the lunch menu and we both ordered the same thing, sausage and lentil soup.
Two gently steaming vessels were brought out. The bowls themselves were warm, encouraging you to cup your hands around it and soak it up. The soup was an earthy brick red, thick like a stew from some of the lentils dissolving. The spicy sausage was tingly on the lips but not so spicy to keep that a relative wimp like me from going back for the next spoonful again and again. We were both warmed and cheered and I went home planning to make my own batch as soon as I could go to the store.

Italian Sausage and Lentil Soup

1 lb Hot Italian sausage
1 1/3 Cups Brown lentils
1 Cup Celery, diced
1 Onion, diced
1 Tbsp Garlic, minced
2 Tbsp Extra virgin olive oil
1/2 tsp Thyme
1/2 Cup Fresh parsley, minced
1 tsp Oregano
2 Bay leaves
2 Quarts Chicken stock
1 28 Oz Can tomatoes, crushed by hand
2 Tbsp Sugar

1. Heat a Dutch oven or large pot. Brown the sausage and remove. Pour off most of the fat and add the olive oil. 2. When heated add the celery and onions.

3. Saute until slightly softened, add the garlic. Cook till fragrant.

4. Add the herbs, lentils and stock bring to boil and reduce to a simmer. Simmer and cook half way. Add the tomatoes, season with salt and continue to simmer until lentils are tender.