Book Club: Let’s Pretend This Never Happened and Chocolate Chip Crumb Cake Loaf

Let's Pretend This Never Happened- Jenny Lawson

 

This month’s book was a real hoot, laugh out loud funny in fact. A refreshing change from our woman in peril books we often read. This is the memoir of blogger Jenny Lawson, daughter of a taxidermist who lived a bizarre childhood that you could only laugh about. she definitely puts the fun in dysfunctional as she tries to make a life for herself as a mother, wife, friend and now blogger. You can check out her blog here. We had fun with this book club with one of our member even setting a giant chicken (its in the book) on the hostesses doorstep and ringing the bell and hiding. I still don’t know how she found the chicken.

Let's Pretend This Never Happened, Giant Chicken

As for food this was a hard one because Jenny can’t cook except for the microwave and that just wouldn’t cut it at our all foodie book club. I decided to make a chocolate chip “loaf” because she tells the story of when she was trying to sell the house she stuck a whole roll of chocolate chip cookie dough in the oven for the smell, and it started on fire. It was good and even better the next day as all crumb cakes are.

Chocolate Chip Crumb Cake Loaf

Chocolate Chip Crumb Cake Loaf

 

Cake

1 1/4 c flour

1/2 c cake flour

1 stick butter

3/4 t baking powder

1/4 t baking soda

1 c chocolate chips

3/4 c sugar

1/2 c buttermilk

2 eggs

1 t vanilla extract

1/2 T lemon zest

Topping

1 c flour

1 c sugar

1/2 stick hard butter

chocolate chips

powdered sugar

 

Pre heat oven to 350. Mix all dry ingredients together in a bowl and set aside. Cream softened butter in a mixer, add zest, and slowly add sugar. add in eggs and vanilla  and beat until just combined. Add 1/3 flour mixture to mixer, then 1/2 buttermilk, then 1/3 flour, 1/2 buttermilk, and finally lat 1/3 of flour. mix until combined scraping down the sides. Stir in chocolate chips and pour into a greased loaf pan.

Combine the butter flour and sugar for the topping mixing with a fork or your hand until crumbly. Sprinkle on top of the batter and then sprinkle with Chocolate chips. Bake for 40 minutes or until a tooth pick comes out clean. Sprinkle with sifted powdered sugar if desired.

Chocolate Chip Crumb Cake Loaf

 

 

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Irish Coffee Cupcakes

Irish Coffee Cupcakes

St. Patrick’s Day is one of my favorite holidays, that figures since I am German. However, I always feel a little Irish this time of year, I think we all do. So celebrate and make these delicious Mocha Cupcakes with Bailey’s Irish Cream Frosting.  This recipe makes about 10 cupcakes, double it if you are having the whole family over of a party.

Irish Coffee Cupcakes

for the  mocha cake

1 cup all purpose flour

1 cup sugar

1/4 cup unsweetened cocoa powder

2 T instant espresso coffee crystals

1 t baking powder

1/4 t baking soda

3/4 c milk

1/4 c shortening

1/2t vanilla

1 egg

Preheat oven to 350

Combine all dry ingredients into a bowl. Add milk, shortening and vanilla, beat on med speed for 2 minutes. Add egg and beat 2 more minutes.

Pour into muffin tins lined with baking cups. (I use an ice cream scoop, so that they are all filled evenly) Bake for about 22 minutes or until a toothpick comes out clean.

Let Cool.

Bailey’s Irish Cream Frosting

1/4 c butter softened

2 1/2 c powdered sugar

1 T Bailey’s Irish Cream

2 T milk

Cream butter on low-med speed until smooth, add 2 c powdered sugar and beat until combined. Add Bailey’s and milk, beat until smooth. Add remaining 1/4 of powdered sugar slowly until frosting is desired consistency.

Frost cup cakes and sprinkle with nutmeg or cinnamon if desired.

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Hunker Down and Eat Cake : Dark Chocolate Bundt Cake with Strawberries

It’s that time of year here in Florida, hurricane season. Tropical Storm Isaac is making his way into the Gulf of Mexico and even though we are not in the direct path (yet) we will still have some wind and rain. They even canceled school tomorrow, my kids are really disappointed (yeah right ). So I am posting a favorite cake recipe, I find I like to bake on rainy days. This one is dark and decadent, a favorite from my Southern Living Cookbook.

Dark Chocolate Bundt Cake with White Icing and Strawberries

8 oz of semi sweet chocolate chips or chocolate chopped

1 16 oz can of chocolate syrup

1 c butter softened

2 c sugar

4 eggs, large

2 1/2 c flour

1/2 t baking soda

1/4 t salt

1 c butter milk

1 t vanilla extract

For Frosting

2 c powdered sugar

3-4 T milk

1 t vanilla extract

Garnish:

1 c halved strawberries

 

Pre heat oven to 325. Melt chocolate chips in microwave or double boiler. stir in chocolate syrup and stir until smooth.

In a large bowl or stad up mixer, beat butter on med speed until creamy and add sugar, then eggs 1 at a time. In a med bowl mix together flour baking soda and salt. add 1/2 to butter mixture  mixing on low speed. Then the buttermilk then the rest of the flour, mixing the whole time. stir in vanilla and chocolate mixture and pour into a greased and floured bundt pan. Bake for 1hr and 20 minutes or until a toothpick inserted into the middle comes out clean. Cool cake in pan on a wire rack for 15 min then turn pan and invert cake on to the wire rack, cool for another 30 minutes.

For frosting, stir together powdered sugar, milk and vanilla in a small bowl. Pour over cooled cake and top with strawberries.