chocolate chocolate chocolate cake

Sometimes I need a little reminder that this tiny little space of mine exists. Sometimes all it takes is a lazy (very lazy) Sunday morning, filled with career-doubting what-am-I-doing-with-myself-internet-searching to remember that it just takes a little initiative to do the things I would like to do. 

It always seemed a little self-indulgent to me to have a blog. I like it, but I can't shake the feeling that the minutiae of my life and my opinions on food-related (or most) matters aren't really all that important enough to warrant one. I like having it for myself, though, and I like that I can have a tiny space all to myself, where the choices and decisions are totally mine. I have the control over what I make, what I share, and how I share it. And that's precisely what I need and what I am craving in my life right now. 

It's not entirely related, but it wouldn't be too kind to share the picture and not a recipe. And I suppose chocolate cake is what we all really need when the going gets iffy. I know I certainly needed it. 

Double Chocolate Layer Cake 

Emergency Chocolate Frosting: recipe loosely doubled, for the 2 layer cake. 

fairy cake, lemon curd, blueberries

ouef.

Resolutions are not my forte. I ought not to resolve to start blogging again, then leave the blog empty for nearly 7 months...doesn't look too good, huh? BUT! It has not been for naught, because I think I was highly productive. I taught kindergarten, ran a half marathon, graduated, got a job, taught some preschool, went on lots of vacations, re-nested in a new apartment, and yes, continued to make more scones than any one human should consume. I just love scones. And also watched a lot of Dawson's Creek. I think that's really been the highlight of 2012.

My favorite summer activity is raiding the cookbook section at the library, wobbling home with gigantic stacks of books and pouring over recipes and pictures. I don't usually ever cook that much out of them because I'm too stuck in my ways to stick to most recipes, but I like just reading cookbooks. It's a super weird habit; I read them like most people read novels. Summer this year has involved lots of lemons, light and easy cakes (courtesy of Nigella and my current favorite library find), and fresh berries made icy and refreshing in the freezer. 

What happens when you put all those together? A satisfying and wholesome late-night dessert, so seemingly elegant, yet so simple to whip up that it doesn't quite seem to make sense. Nigella's fairy cakes baked up as one cake in a loaf pan and a tart lemon curd, topped with a simple blueberry sauce. Summer at its finest!

fairy cake with lemon curd and blueberry sauce

fairy cake

adapted from Nigella Lawson's How to Be a Domestic Goddess

1/2 cup butter, at room temperature

6 tbsp sugar

2 eggs

3/4 cup flour (I usually always bake with a blend of AP and whole wheat)

1 tsp baking powder

1/4 tsp salt

1/4 tsp cinnamon

1 tsp vanilla

2 tbsp milk

Preheat oven to 400 degrees. Grease a medium size loaf pan with butter or cooking spray. Beat the butter and sugar until light and fluffy, then add the eggs and beat until combined. Mix together the flour, baking powder, salt and cinnamon. Slowly add to the butter mixture, then add milk and mix gently to combine. Pour batter into prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow to cool before serving. 

lemon curd

3 egg yolks

4 tbsp sugar

1/4 cup lemon juice (about 2 medium lemons)

zest of 1 lemon

4 tbsp butter

Stir together the egg yolks, sugar, lemon juice and lemon zest in a saucepan set over medium heat. Cook the mixture, stirring often, until it thickens (it should coat the back of the spoon, this takes about 5 minutes). Remove from heat and add the butter, one tbsp at a time, a stir to combine. Transfer the curd to a small bowl and cover the surface with plastic wrap to prevent a skin from forming. Refrigerate for 1 hour. To store the curd if not using immediately, transfer to a sealed jar and keep refrigerated. 

blueberry sauce

1 cup fresh blueberries

1 tbsp sugar

1/4 cup water

Stir together blueberries, sugar, and water in a small saucepan. Cook over medium-low heat, stirring occasionally until the sauce thickens and the blueberries break down, about 10 minutes. Serve along with cake and lemon curd. This was also delish over ice cream and stirred into greek yogurt. 

resolutions

At the beginning of 2010, I made the resolution to take a picture a day, every day, for the entire year. That resolution failed around late January.

At the beginning of 2011, still scarred by my failed resolution 2010, I made a small list of "to-do's". Naturally, all of the things on my to-do list were things that I wanted to bake (also, graduate). I wanted to tackle baguettes, macaron cookies, and croissants. As per my resolution track record, I only got to one of those, the french macaron cookie, just under the wire on December 30th.

shiny tops and beautiful feet! not bad for a first try.

I also ended up with a cake to-do list. I graduated (score 1!) having completed 3/10ths of that cake challenge. I finished 2011 still only 3/10ths of the way. But it remains on my fridge as a guide for this year's cake endeavors.

Even though I managed to accomplish hardly anything of what I wrote down, 2011 was not devoid of baking. I baked a lot. Lots of birthday cakes, celebration cakes, cookies, and more scones than any human should acceptably make and eat. I even conquered the bread machine!

mini berry pies, graduation cake, bridal shower cake, bagels!

So. 2012. I resolve to return to blogging about all ridiculous attempts to make my life as cute and pleasant as possible. I resolve to re-attempt a picture everyday. I resolve to complete my unfinished cake challenges and baking endeavors. Also, maybe get a job. That would be a nice thing to accomplish too.