I cannot believe that I only got one post accomplished in all of July. It's just been such a busy summer. We travelled, worked, and now are in the process of moving - to a house - with a real kitchen! It's a galley kitchen, which isn't as ideal as a kitchen set up for true entertaining, but it's better than the corner of a room that houses our current straight-out-of-1940s kitchen. I'll have more windows to try out new photography techniques, too.
The idea of moving into a bigger place is so exciting, but packing up everything is awful. My husband has so many memories of our current apartment, too, that it's hard to say goodbye -even though we really do need a bigger place. Even our small kitchen is filled with memories. I remember making brownies for our friends who lived down the hall when I would come and visit from New York. It's where Chris and I mastered Indian Samosas, along with many other delightful dishes. We've created delicious meals - whole Easter feasts - all from a tiny tiny kitchen with literally no counter space. It's taught us to be efficient in our cooking / baking, and it's definitely taught me to clean as I cook, but I'm excited to have a dishwasher in which to plop all those dirty dishes after entertaining!
A good friend had a belated birthday BBQ tonight, and I offered to bring dessert. I deliberated a lot about what to make, and I was somewhat limited because 99% of my cooking supplies are in boxes. So, when I was searching through the recipes I collected from magazines, and came across a huge delicious-looking piece of chocolate cake with the words "one bowl cake" as the title, I was sold. It was delightfully easy. The frosting only required one bowl, too, but I unfortunately had packed my hand-mixer. So, I whipped up this frosting using my immersion blender, and it turned out just great.
This all just goes to show you that no matter what your limitations - small kitchen, poor counter space, limited utensils - you can still make fabulous desserts.
One Bowl Chocolate Cupcakes
Adapted slightly from Martha Stewart Living Magazine
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3/4 cup warm water
3 Tablespoons canola oil
1 1/2 teaspoon vanilla extract
1.) Preheat the oven to 350 degrees. Whisk together (or sift if you're into that) cocoa, flour, sugar, baking soda, baking powder, and salt in a medium bowl until combined. Add in eggs, buttermilk, water, oil, and vanilla, and stir until smooth (about 3-4 minutes).
2.) Line cupcake pan with paper liners. Fill the paper liners with cake batter until about two-thirds full. Bake until set and a toothpick inserted into the center comes out clean, about 20 minutes. Remove the cupcakes from the oven. Let them cool slightly for 10 minutes, then remove them from the pan and place them on a cooling rack. Allow them to cool completely before frosting.
(You can also make cake by buttering 8-inch round cake pans (2 inches deep) and then coating with cocoa. Cook cake for 35 minutes. Allow it to cool for 15 minutes before attempting to remove it from the pan.)
Semi-Sweet Chocolate Frosting
Adapted slightly from Martha Stewart Living Magazine
2 cups confectioners' sugar
1/4 cup unsweetened cocoa powder
Pinch of salt
6 ounces cream cheese, room temperature
1 1/2 sticks unsalted butter, softened
6 ounces dark chocolate (I bought my favorite chocolate bar), melted and cooled slightly (I just put it in a pan over the lowest heat possible and let it melt)
3/4 cup creme fraiche or sour cream
1.) In a small bowl, sift together sugar, cocoa and salt.
2.) In a separate large bowl, beat cream cheese and butter with a mixer (or immersion blender!!) at a medium-high speed until smooth and well incorporated. Add the cocoa/sugar/salt mixture slowly, beating after each addition. Pour in chocolate and add creme fraiche or sour cream. Mix until well combined.
3.) Frost cooled cupcakes.
