Dark Chocolate Stout Cupcakes with Baileys Irish Buttercream

Top o' the morning. I brought these into the office today to make our Monday a little more bearable. The deep, rich flavor of the beer complements the dark chocolate and makes for a dense and moist cake. Topped with the sweet, boozy Baileys Irish Cream frosting. This combination is beyond delicious and one of my new favorite chocolate desserts. Which is saying a lot.

Ingredients

• 1 1/2 sticks unsalted butter
• 3/4 cup unsweetened cocoa
• 1 cup Guinness Extra Stout
• 1 tablespoon real vanilla extract
• 1 1/2 cups sugar
• 1 1/4 cups flour
• 1 teaspoon baking soda
• 2 eggs

Baileys Irish Buttercream

• 1/2 lb unsalted butter, softened
• 1 cup vegetable shortening
• 1/4 cup milk
• 1/4 cup Baileys Irish Cream
• 1 teaspoon real vanilla extract
• 5 cups confectioners' sugar

Directions

1. Preheat oven to 350 degrees F.
2. Melt the butter in a small saucepan.
3. Whisk in the Guinness, cocoa, and vanilla extract. Remove from heat.
4. In a large bowl, combine the sugar, flour, and baking soda.
5. Pour the Guinness mixture onto the dry ingredients, then whisk in the eggs.
6. Pour evenly into greased cupcake pans.
7. Bake for 15-20 minutes.
8. Allow the cupcakes to cool before icing.

* This cake recipe is adapted from the Global Table.

Baileys Irish Buttercream

1. Cream together butter and shortening until smooth.
2. Slowly add the milk, Baileys, sugar, and vanilla extract.
3. Continue beating on medium speed until smooth and creamy.
4. Spread or pipe generously on top of the cupcakes.

Sunday Supper - Lasagna alla Bolognese

My kitchen adventure continues . . . as I now tackle the rest of the lasagna. Thanks to the previous recipe, a bottle of wine is open and looking a bit lonely. So, I grab a glass, or two, to assist in the process then jump into the next steps. Noodles, béchamel, noodles, assembly.

Note: I had never made noodles before. Believe me, this is less daunting once you are a half bottle into the process.

All of the time and energy (and flour all over the place) is totally worth it, though. This was absolutely the best lasagna that I have ever had. Made all the more delightful when you can say that it is made from scratch. So, take an afternoon and enjoy the experience.

Ingredients

Lasagna

• full amount Ragù alla Bolognese recipe
• lasagna noodles
• béchamel sauce
• 2 tablespoons unsalted butter
• 2/3 cup mozzarella cheese, freshly grated
• 2/3 cup Parmesan cheese, freshly grated

Noodles

• 3/4 cup all-purpose flour, unbleached
• 3/4 cup semolina flour
• 2 large eggs

Béchamel Sauce

• 3 cups whole milk
• 6 tablespoons unsalted butter
• 4 1/2 tablespoons all-purpose flour, unbleached
• 1/4 teaspoon salt

Directions

Lasagna

1. Prepare the bolognese sauce and set aside or allow to simmer on low heat.
2. Begin to make the pasta dough.
3. After the pasta dough has rested, cut the dough ball into four equal pieces. Leaving the remaining dough under the bowl, take one of the pieces of dough and flatten it with the palm of your hand. This will make it easier to initially push it through the machine.
4. Pat both sides of the dough with flour. Start coaxing the dough through the largest opening of the pasta machine (No. 1 on mine). Fold dough lengthwise into thirds, and rotate 90 degrees. Pass through the machine two more times.
5. Keep feeding the dough through the rollers, moving the size notch up one number higher each time. Pat the strips of pasta with flour to avoid sticking.
6. Continue to roll dough through ever-finer settings, 2 passes each, until sheet is almost translucent (No. 6 on my machine).
7. Repeat this process for each of the four sections of the pasta dough.
8. Cut sheets in to 13 inch strips. Transfer lasagna noodles to a drying rack for 1 hour.
9. Prepare the béchamel. When done, keep it warm in the upper half of a double boiler over very low heat. Stir occasionally to prevent a film from forming.
10. Preheat oven to 400 degrees F.
11. Fill a large bowl with ice water. 
12. Bring a large pot of salted water to a boil. Cook 2 to 3 noodles at a time for 90 seconds.
13. Using a wire-mesh skimmer, transfer noodles to cool water, and swirl a few times.
14. Place cooked noodles on a parchment-lined baking sheet until ready to use, placing a piece of parchment between layers.
15. Thickly smear the bottom of a 9x13 baking dish with butter and one tablespoon of béchamel.
16. Line the bottom of the pan with a single layer of pasta strips, allowing no more than 1/4 inch overlap.
17. Combine the bolognese and the béchamel and spread a thin coating of it on the pasta.
18. Sprinkle on some of the grated cheeses, then add another layer of pasta.
19. Repeat this process, building up at least six layers of pasta.
20. Sprinkle the top-most layer with the remaining cheeses and dot with butter.
21. The lasagna may be complete up to two days in advance up to this point. Refrigerate under tightly sealed plastic wrap.
22. Bake on the uppermost rack of the oven for 5-10 minutes at 400 degrees F.
23. Increase the heat to 450 degrees F and bake for an additional 5-10 minutes, until a light, golden crust forms.  (Do not bake longer than 15 minutes total).
24. Remove from heat and allow to rest for 10 minutes before serving.

* This recipe is loosely adapted from Marcella Hazan's Essentials of Classic Italian Cooking.

Noodles

1. Place the semolina and regular flour into a food processor bowl. 
2. Add the eggs, then pulse the ingredients until a ball starts to form. 
3. Add more flour or semolina if it seems too sticky. 
4. Knead dough on a lightly floured surface until smooth, elastic, and no longer sticky, about 5 minutes.
5. Let the dough rest under a bowl for at least one hour.

Béchamel Sauce

1. In a medium saucepan, heat the milk to medium low, bringing the milk just to the verge of boiling.
2. While the milk is heating, melt the butter in a large, heavy-bottomed saucepan. 
3. Once melted, turn the heat to low and whisk in the flour. Cook, while stirring constantly, for about 2 minutes. Do not the flour to become colored. Remove from heat.
4. Add the milk to the flour and butter mixture 1/4 of a cup at a time. Stir steadily and thoroughly until all of the milk is smoothly incorporated.
5. Place the pan over low heat, add the salt, and cook until the sauce is as dense as thick cream. Stir constantly.

Sunday Supper - Seared Venison Backstrap with Mushroom Risotto

This meal is always a favorite. The tender, rare backstrap pairs nicely with the creamy, subtle flavors of the risotto. Perfect comfort food for a regular evening or a lovely dinner with friends. Pour yourself a glass of Côtes du Rhône Rouge and enjoy.

Ingredients

Seared Venison Backstrap

• 1 2 lb. venison backstrap
• 1/2 cup Allegro marinade
• 1 tablespoon extra virgin olive oil

Mushroom Risotto

• 3 tablespoons unsalted butter
• 1 large shallot, minced
• 1 cup Arborio rice
• 2-3 cups low sodium chicken broth
• 1 tablespoon kosher salt
• 1 pint mushrooms (creminis, oysters, porcinis, portobellos, shiitakes), cleaned and sliced
• 1/2 cup heavy cream
• 1/2 cup Parmesan cheese, grated 
• 1 tablespoon parsley, chopped
• 1 tablespoon thyme, chopped
• 1/2 teaspoon ground white pepper

Directions

Seared Venison Backstrap

1. Marinate the meat in the Allegro for 30 minutes.
2. Preheat oven to 400 degrees F.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Sear the meat until browned, about 2-3 minutes. Turn and brown for an additional 2 minutes.
5. Place skillet into the preheated oven and cook until medium rare, about 5-10 minutes depending on thickness.
6. Allow meat to rest for 5-10 minutes.

Mushroom Risotto

1. Heat 2 tablespoons of butter in a large cast iron pot over medium heat.
2. Add the shallots and sauté until soft, about 3 minutes.
3. Stir in the rice. Heat the grains for 1 minute.
4. Add 1/2 cup of hot broth and lower heat until barely simmering. Continue to stir constantly.
5. As the liquid is absorbed, add more broth in small amounts.
6. Continue the process until the rice is slightly tender. 
7. In a separate pan, heat the remaining tablespoon of butter.
8. Add mushrooms and sauté until soft.
9. Stir the mushrooms into the risotto.
10. When the rice is almost completely cooked, add heavy cream and stir slowly until absorbed.
11. Remove from heat and stir in cheese, fresh herbs, and pepper.

It's Carnival Time

Happy Mardi Gras (season)! Yes, friends, it is that special time of year again. Yesterday brought with it the feast of the Epiphany and now, it's carnival time. So, prepare yourselves for king cakes, parades, beads, balls, and every other welcomed indulgence during this most decadent and frivolous season!

In anticipation of the good times and good food to come (even all the way up here in DC), here's a little taste of my all-time favorite king cake. Courtesy of the old Southside Bakery in Lafayette.

Photos by Lindsey Michelle Photography

Last year, Jared and I got hitched on Samedi Gras, the Saturday before Mardi Gras. And we used it as an excuse to commission our very own tower of king cake. It was a bit unexpected, but beautiful and absolutely delicious. Here's hoping that this year brings just as much joy and just as much king cake as the last.  

Oh well it's carnival time, and everybody's having fun!

Macaroni & Four Cheeses

It's amazing. That's all you need to know.

Ingredients

• 16 oz. penne pasta, uncooked
• 5 oz. sharp cheddar cheese, shredded
• 5 oz. mild cheddar cheese, shredded
• 5 oz. fontina cheese, shredded
• 5 oz. asiago cheese, shredded
• 4 tablespoons unsalted butter
• 7 tablespoons flour
• 3 cups whole milk
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground white pepper

Directions

1. Preheat oven to 350 degrees F.
2. Cook pasta 2 minutes less than package directions. Drain well.
3. While the pasta is cooking, begin to make a béchamel sauce by melting the butter in a medium saucepan over medium heat.
4. Whisk in the flour and cook for 2 minutes, whisking constantly.
5. Continue whisking and slowly add the milk.
6. Cook over medium heat until the sauce thickens, about 10 minutes, stirring frequently.
7. Remove from heat.
8. Add the salt, garlic powder, white pepper, and 4 oz. of each of the cheeses. Reserve 1 oz. of each of the cheeses for the topping. 
9. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes.
10. Carefully combine the pasta and the béchamel sauce in a medium bowl.
11. Transfer the mixture into a greased 9x13 baking dish.
12. Bake at 350 degrees F for 20 minutes.

   * This recipe is adapted from Beecher's "World's Best" Mac & Cheese.

Pecan Praline Candied Yams

This is one of my Mom's Thanksgiving must-haves (and one of my favorites too). The pecan topping caramelizes to form an almost candy-like crust. It's a sweet and decadent side dish that's perfect for any holiday feast.

Ingredients

• 3 cups yams, precooked (if you use canned yams, be sure to drain the liquid)
• 1 cup sugar
• 2 eggs
• 4 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1/2 cup whole milk
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon pure vanilla extract

Topping

• 3 tablespoons unsalted butter, cut into 1/4 inch cubes
• 1 cup dark brown sugar
• 1 cup pecans, chopped
• 1/3 cup flour

Directions

1. Preheat oven to 350 degrees F.
2. Combine the butter, milk, vanilla, and cinnamon in a small bowl.
3. In a large bowl, mash together milk mixture with the yams, sugar, eggs, and salt.
4. Transfer the mixture into a greased 9x13 casserole dish.

Topping

1. Mix all ingredients together in a small bowl. Crumble the topping over the yams.
2. Bake at 350 degrees F for 35 minutes.

Deep-Fried Turkey

Want to know if you've stumbled upon a southern family's Thanksgiving dinner? There are a few good indicators. Do you detect even the hint of an accent or drawl as loved ones argue about their preferred SEC football team? Is there are large pitcher of sweet tea? And, most importantly, are they deep frying their turkey?

The Fry Masters: Jared, Seth and Tim

This method of preparation is a little tricky and dangerous, but is sure to result in an amazingly tender and juicy bird. Be sure that your turkey is completely thawed, but still refrigerated until just before cooking. Pat dry with paper towels to ensure that gorgeous golden brown and crispy exterior.

Ingredients

• 1 (13 lb.) whole natural turkey, neck and giblets removed
• 2 1/2-3 gallons peanut oil (approximately)**
• 8 tablespoons unsalted butter, melted
• 1/4 cup Pete's Good Stuff Seasoning Mix, plus 2-3 tablespoons
• special equipment: meat injector, outdoor propane burner, 28- to 30-quart pot, frying basket, and hook

** To determine the correct amount of oil, place your turkey in the pot that you intend to use for frying. Add cold water until the turkey is just covered, leaving 4 or 5 inches between the surface of the water and the top of the pot. Measure the water: this will be the amount of oil you use for frying.

Directions

1. In a small bowl, combine melted butter and 2-3 tablespoons of Pete's Good Stuff Seasoning Mix.
2. Load the mixture into a meat injector and poke into the thawed and dried turkey in several places to insert the marinade.
3. Using the remaining 1/4 cup of seasoning, apply a dry rub on the skin of the bird and all around the cavity. Refrigerate for at least one and up to 24 hours before cooking to allow the flavors to meld together.
4. Allow the bird to sit at room temperature for 30 minutes prior to cooking.
5. Pour the appropriate amount of peanut oil into a 28- to 30-quart pot and set over high heat on an outdoor propane burner with a sturdy structure.
6. Bring the temperature of the oil to 350 degrees F.
7. Place the turkey in the frying basket and, using the hook, slowly lower into the oil until completely covered.
8. Place a cover on the pot and cook the bird for about 45 minutes, or 3 1/2 minutes per pound. (Maintain an oil temperature of 350 degrees F while cooking).
9. Use the hook to secure the handle of the frying basket and gently remove the turkey from the oil. Allow it to rest for a minimum of 30 minutes prior to carving.

Sarah P's Piled High Apple Pie

When Jared and I got married, it was understood that I would eventually learn to make the family's hallowed apple pie. While my charming husband is an excellent hunter and angler, baking isn't exactly his forté. So, the responsibility falls to me to carry on the tradition.

Expectations are high, to say the least. In an attempt to delay my potential botching of this beloved dessert, I waited until it was officially apple season. Then, I dragged Jared to a local orchard to handpick our loot. And now I have no more excuses. God help us all.

First: make sure that you have pie-appropriate varieties of apples. Don't show up with a bag of Red Delicious and expect to pass muster. The Motts are New Englanders (mostly). They know exactly how they like them apples . . . too much? You want the apples to be firm (to hold their texture during the baking process) and not too sweet (to balance out the sugar needed to thicken the juices from the apples as they cook). Stayman, Gravenstein, Braeburn, Fuji and Pink Lady Apples are all crisp and sturdy. Jonathan, Jonagold, Granny Smith, and Pippin are great sweet-tart options, as well. I used a blend of Braeburns and Staymans, from our apple-picking trip, for my first attempt.

Second: booze up your crust. That's right. Grab a bottle of Grey Goose Vodka and head to the kitchen. This is a more recent update to the original recipe, but it's a good one. The alcohol works as a tenderizer for the dough. Since eighty-proof vodka is 40 percent ethanol and 60 percent water, you are able to add more liquid to the dough without making the crust tough. The alcohol vaporizes in the oven, leaving you with a moist, flaky crust. And if your adventures in baking end in tragedy, just bring the bottle back out and drink your dessert instead.

Thankfully, I successfully pulled together my first Mott-approved apple pie. And will henceforth use this new skill to bargain and bribe my way into and out of certain situations. I recommend you do the same. Because, oh yes, it is that good.

Ingredients

Pie Crust

• 2 1/2 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 12 tablespoons unsalted butter, chilled and cut into 1/4 inch cubes
• 1/2 cup vegetable shortening, chilled and cut into 4 pieces
• 1/4 cup cold vodka
• 1/4 cup cold water

Pie Filling

• 15 medium apples, peeled, cored, and cut into 1/4 inch slices
• fresh lemon juice
• 2 tablespoons flour
• 3/4 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly ground nutmeg
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into 1/4 inch cubes

Directions

Pie Crust

1. In a food processor, combine the salt, sugar, and 1 1/2 cups of the flour (2 one-second pulses).
2. Add butter and shortening and process until the dough just starts to collect in uneven clumps, about 15 seconds. The mixture should resemble cottage cheese curds and there should be no uncoated flour.
3. Scrape the bowl with a rubber spatula and redistribute the dough evenly around the food processor blade.
4. Add the remaining cup of flour and pulse until the mixture is evenly distributed around the bowl and the mass of dough has been broken up, about 5 quick pulses.
5. Empty the mixture into a medium bowl.
6. Sprinkle the vodka and water over the mixture.
7. Using a rubber spatula, fold the mixture, pressing down on the dough until it is slightly tacky and sticks together.
8. Divide the dough evenly into two balls. Flatten each into a 4-inch disk. Cover with plastic wrap and refrigerate at least 45 minutes or up to two days.

* Pie crust recipe is adapted from Cook's Illustrated's Foolproof Pie Dough.

Pie Filling

1. Using an apple corer/peeler, prepare the apples. Place the apple slices in a large metal bowl. Squeeze the juice of 1 or 2 fresh lemons over the slices as you go to prevent them from browning.
2. Preheat oven to 425 degrees F.
3. In a small bowl, mix together the flour, sugar, cinnamon, nutmeg, and salt.
4. Sprinkle the mixture over the apples and combine thoroughly.
5. Remove the dough from the refrigerator.
6. Working on a lightly floured surface, roll out one disk of dough to a 12-inch round.
7. Transfer to a 9-inch round pie dish.
8. Carefully arrange the apple mixture into the dough-lined pie dish. Pack the apples tightly and form a dome of the slices until they no longer hold in place. Dot the top with the butter.
9. Roll out the remaining dough to an 12-inch round. Use to top the pie.
10. Press the edges of the dough together and trim the overhang to 1 inch. 
11. Fold the edge under itself and crimp to seal the edges.
12. Score the top of the crust with a sharp knife to create air vents for the steam to escape.
13. Bake the pie in the center of the middle rack of the oven. Place a baking sheet on the lower rack to catch any juices that might bubble over while cooking.
14. First, bake at 425 degrees F for 30 minutes.
15. Reduce heat to 350 degrees F and bake for an additional 30 minutes.Place a sheet of aluminum foil over the pie to protect the edges and tops from burning.
16. Let the pie cool for at least 2 hours before serving.

Voodoo on the Bayou

Happy Halloween folks! What better way to commemorate All Hallows' Eve than with a little Louisiana voodoo?

Marie Laveau is the late, great, undisputed Voodoo Queen of New Orleans. According to folklore, this exceptional beauty got rich selling gris-gris and her advice was sought after by world leaders. She danced with a snake and presided over blood-drenched rituals. And her powers caused the death of at least one Governor and one Lieutenant Governor.

It is believed that when a Voodoo Queen dies, her spirit re-enters the river of life and moves to the next realm, adjacent to this one. So, Laveau's spirit is always close at hand. To this day, people still visit her tomb in St. Louis Cemetery to call on her undying spiritual powers with the hope that she will grant their wishes.

One local pizza joint created a dish with a Cajun twist in honor of this South Louisiana legend. The Marie LeVeaux at Deano's Pizza in Lafayette is crowned with the biggest, tastiest Blue Point crabs, sauteed with mushrooms, onions and spices to create an amazingly flavorful and unique pie. Our family prefers to pay homage by eating our gris-gris instead of traipsing through a maze of above-ground graves.

Deano's, one of my ultimate hometown favorite spots, is also home to the Cajun Executioner - a pizza that will leave you breathing fire - topped with pepperoni, hot sausage, spicy shrimp, fresh onions, bell peppers, and jalapeños. Or try the Muffalata Pie - their version of a muffuletta sandwich - ham, salami, homemade olive salad with a special blend of spices and cheese piled high on a special olive oil pizza crust.

And if that's not enough for you, start your meal off with their Crawfish Nachos. Crisp tortilla chips topped with tender crawfish tails in a creamy, cheesy, spicy sauce. You'll be licking the plate clean.

Deano's Crawfish Nachos

Sunday Supper - Venison Chili

This weekend, we had the first cold snap of the year in Washington. And all it made me want to do was curl up on the couch with a big blanket and a bowl of something warm and hearty. And my venison chili recipe did the trick. 

It's great for the season, feeds a crowd and freezes well, if you happen to have any leftovers. This recipe also works well with ground beef, turkey, pork, veal, and lamb. Any type or blend of ground meat, really. But it's deer season here, and I attempt to be a supportive wife.

Bitches and Does

Ingredients

• 1 lb. ground venison
• 2 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 3 cloves of garlic, minced
• 2 (15 oz.) cans of dark red kidney beans, undrained
• 1 (15 oz.) can of black beans, undrained
• 1 (14 oz.) can of diced tomatoes, undrained
• 1 (8 oz.) can of tomato sauce
• 2 beef bouillon cubes
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon cayenne pepper

Directions

1. In a large cast iron pot, heat 2 tablespoons of extra virgin olive oil on medium.
2. Sauté the onions and bell pepper until softened, about 3-4 minutes.
3. Stir in the garlic and sauté for 1 additional minute.
4. Add the ground venison and cook until browned, another 5-6 minutes.
5. Add the kidney beans, black beans, bouillon cubes, diced tomatoes and tomato sauce.
6. Stir in the salt, pepper, chili powder, cumin, garlic powder, onion powder, and cayenne pepper. 
7. Simmer on medium-low for about 45 minutes, stirring occasionally. 
8. To stretch the chili, add water. For ever cup of water added, toss in an additional bouillon cube and cook until dissolved.
9. Serve with your favorite toppings: sour cream, cheese, green onions, jalapeños, diced tomatoes, tortilla chips, and/or cornbread, etc.

Wild Duck Bites

Oh yes, it's that magical time of year again. The weather is beginning to cool down. The leaves are starting to change colors. And Jared disappears until February . . . today is the first day of duck season in Virginia. And Maryland's is just around the corner as well.

The Urban Redneck Crew

Hopefully, this year will be full of successful trips and tasty waterfowl gumbos. In the meantime, here's another favorite recipe. These are great as appetizers or as a meal in themselves.

Ingredients

• 2 wild duck breasts, cut into 1-inch cubes
• bacon strips, cut in half (need as many half strips as there are pieces of duck breast)
• 1 cup Italian dressing
• 3 oz. cream cheese, softened
• jalapeños, sliced (optional)
• special equipment: toothpicks, pre-soaked in water

Directions

1. In a medium bowl, combine the cubed duck breasts and Italian dressing. Marinate for at least 30 minutes.
2. On a large work surface, place the sliced bacon strips, cream cheese, and jalapeños within reach.
3. Spread a small amount of the cream cheese on one side of a bacon strip. Place one  jalapeño slice and one piece of duck breast on one end of the bacon strip.
4. Wrap the bacon strip around the duck and secure with toothpick. 
5. Repeat method with the remaining cubes of duck.
6. Grill on a preheated outdoor grill or indoor grill pan until bacon is just crisp, about 10 minutes, turning once.

Chocolate Trifle Cake

Today is my very last twenty-something birthday: 29. It's a little anti-climactic. No more major milestones. I can already drink legally and rent a car. And it's not like I get to ring in the start of a new decade of existence. So, I guess now I just get a little older and hopefully a bit wiser.

In honor of this not-so-exciting birthday, I decided to fully embrace my misplaced angst and indulge in something big and decadent. And what's more ridiculous than multiple celebrations to kiss my roaring twenties goodbye? First, I convinced my sister to ditch life for a few days for a weekend trip to New York City. Then, a big home-cooked dinner with the in-laws followed up with a night of DC theater and Ethiopian food with the hubs. Needless to say, it has been an awesome week, but I still feel kinda "old" and boring.

Guess I'll just have to drown my sorrows in leftover birthday cake. Not a bad idea considering I made one of my favorites: Chocolate Trifle Cake with Macerated Strawberries and Mascarpone Whipped Cream.

Ingredients

Chocolate Cake

• 1 3/4 cups all-purpose flour
• 2 cups sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup freshly brewed hot coffee

Macerated Strawberries

• 2 lbs strawberries, rinsed, hulled, and sliced
• 1-2 tablespoons sugar (depending upon sweetness of berries)
• 1-2 tablespoons Grand Marnier

Mascarpone Whipped Cream

• 8 oz. mascarpone cheese, softened
• 1 cup heavy cream
• 1/2 cup confectioners' sugar, sifted

Directions

Chocolate Cake

1. Preheat oven to 350 degrees F.
2. Using a stand mixer with a paddle attachment, mix the flour with the sugar, cocoa powder, baking soda, baking powder, and salt at low speed. 
3. In a medium bowl, whisk together the buttermilk, oil, eggs, and vanilla. 
4. Slowly beat in the buttermilk mixture into the dry ingredients until just incorporated.
5. Slowly add the hot coffee until fully incorporated.
6. Pour batter into 2 greased and floured 8-inch round pans.
7. Bake for 35 minutes, or until a toothpick inserted in the center of each cake comes out clean.
8. Remove cakes from the oven and cool in pans for 30 minutes.
9. Invert onto wire racks to cool completely.
10. Using a long, thin serrated cake knife and a sawing motion, slice the cake horizontally into even layers.

* This recipe is adapted from Ina Garten's Double Chocolate Layer Cake.

Macerated Strawberries

1. While the cake is baking, combine all ingredients in a medium bowl.
2. Cover with plastic wrap and chill for at least 30 minutes.

Mascarpone Whipped Cream

1. Using a stand mixer with a whisk attachment, With an electric mixer on medium speed, beat heavy cream on medium speed until stiff peaks form. 
2. In a medium bowl, whisk together mascarpone and confectioners' sugar until smooth.
3. Gently fold whipped cream into mascarpone mixture until completely incorporated.
4. Place the bottom half of one of the cake layers on your serving dish. Using a pastry brush, mound one quarter of the whipped cream mixture in the center of the layer and, using an icing spatula, spread it to the edge.
5. Top with an even layer of the macerated strawberries.
6. Place the other half of the cake layer, crumb-side down. Top with whipped cream mixture and strawberries as described above.
7. Repeat the same process for the remaining two layers.

The Sidecar

Cheers to another July birthday! My lovely friend Jordan also celebrates her last 20-something birthday. Since I can't be there to help ring it in, I'll just have to raise a glass in her honor. My drink of choice? The sidecar.

This Parisian-based cocktail is an absolute favorite of mine. It's traditionally made with cognac, orange liqueur, and lemon juice. The proportions vary in different regions, though. This is how I like mine. 

Ingredients

Sidecar

• 1 part Grand Marnier
• 1 part Rémy Martin VS Champagne Cognac 
• 1 part sour mix

Sour Mix

• 1 part sugar
• 1 part water
• 1 part fresh lemon juice
• 1/2 part fresh lime juice

Directions

Sidecar

1. Combine all ingredients in a cocktail shaker filled with ice.
2. Shake until slightly frothy.
3. Serve in a sugar-rimmed glass. Garnish with lemon or lime wedge.

Sour Mix

1. Bring the sugar and water to a boil in a pot. Stir to dissolve sugar.
2. Remove from heat and allow to cool.
3. Strain freshly squeezed lemon and lime juice into a resealable bottle. 
4. Pour in the cooled simple syrup. 
5. Shake before use. Store in refrigerator for up to two weeks.

Happy Birthday Big Hungry!