Baking

Chilly Day Chocolate Cake

portion of a square chocolate cake and spatula with frosting

While not the most photogenic dessert (cake decorating has never been a skill in my baking tool box), I can tick off a list of positives accomplishments:

  • Meets Richard’s dessert request
  • An easy mix using Joy of Cooking Quick Cocoa Cake and Chocolate Butter Icing recipes
  • Very moist and deliciously tasty with Divine Cocoa in the cake and Ghirardelli bitter sweet chocolate in the frosting
  • Just the right size (as Goldilocks would say) and, as directed, baked in two-8 inch square pans; perfect for eating one and freezing another.
Baking

Happy Birthday!

This was a kitchen day from mid-morning to mid-afternoon while prepping Richard’s simple birthday celebration requests.

Chocolate Amaretto Cheesecake – Modified from one large springform pan to four small 5-inch silicone & glass bottom pans since there are just the two of us celebrating together in these Covid days.  The topping is still to be determined.  Do I go with simple fresh whipped cream, the recipe prescribed Amaretto flavored whipped cream, or a decadent chocolate glaze for a chocolate-on-chocolate birthday treat?  (Decisions.  Decisions.)

Barbecued short ribs – In the slow cooker after modifying Mom’s c. 1940 rib recipe from the Good Housekeeping cookbook she received as a 1945 wedding present.

All to be toasted with Glenlivet 15 Year Old French Oak Reserve, his early morning present.  Additional packages mailed to Eau Claire to ensure secrecy will have to wait as we opt back into semi-self-quarantine with Minnesota and Wisconsin experiencing pandemic spikes.

Happy 74th Birthday, Richard!