Chocolate Cherry Buttermilk Bundt Cake

Summer BBQ series, Post 4 of 4

Summer is all about the fresh fruit. It’s peak cherry season right now, so if you find yourself with an excess of them, grab your cherry pitter and try out this recipe. Swap out the cherries for any summer berry; strawberries and blueberries would be amazing in this Bundt cake. Bundt cakes are great for BBQs because the design of the pan already adds an element of fancy. You don’t need to do much in the way of decorating one either. A sprinkle of powdered sugar, or a simple glaze, and you’re ready to go. Looks impressive, but requires so little effort. That’s so me. 😉

Chocolate Cherry Buttermilk Bundt Cake | Adapted from Bon Appetit

Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 2/3 cups sugar
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3 large eggs
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla extract
  • 3/4 cup buttermilk
  • 1 cup of fresh cherries, pitted and cut into quarters
  • 1 cup semi-sweet chocolate chips
  • Powdered sugar

Directions

Preheat oven to 350°F.

Butter and flour 10-inch-diameter Bundt pan.

Whisk flour, baking powder, and salt in medium bowl.

Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in lemon zest and vanilla.

Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in chocolate chips and cherries.

Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.

Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic and store at room temperature.) Transfer cake to plate, sift powdered sugar over, and serve.

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Thai Beef Salad, aka Yum Neua

Summer BBQ series, Post 3 of 4

If BBQs make you feel guilty because of all the overindulgence, you can try to trick yourself into feeling better with this Thai-style beef salad. Heavy on the beef, light on the lettuce, sure… but hey, there *is* lettuce. It’s green, it’s red, it’s light and refreshing. You might be halfway through the platter before you’ve realized that you’ve ingested a 1 lb. steak somewhere in the process. But will you feel bad about it? Nope, because it’s a “salad.”

Jesting aside, this recipe is very flexible in how healthy or unhealthy you want to make it since you can substitute in almost any meat or protein. (Yes, including firm tofu!) Using ribeye steaks will give it more flavor, but cuts like London broil are inexpensive and will do well in this recipe too. Grilled chicken breast or shrimp can be swapped in just as easily.

All you need to do is grill up a protein and toss it into the Thai sauce that you’ve prepared and brought from home. Spoon over some salad mix, and you’re ready to eat. Looks elegant, simple to make, tastes delicious. ‘Nuff said.

Thai Beef Salad, “Yum Neua” | Mama BlasphAmy

Ingredients

  • 2 tbs. fish sauce
  • Juice and zest from 2 limes
  • 2 tbs. sugar
  • 2 cloves garlic, minced
  • Fresh chilies, minced, to taste (Thai chilies recommended, but Jalapenos are ok too. I usually use only one chili.)
  • 1 small red onion, quartered and sliced thin
  • 1/4 cup cilantro, chopped
  • 1 lb. steak, grilled and sliced very thin
  • 1 large tomato, roughly chopped
  • Salad mix (Iceberg or Romaine recommended)

Directions

Combine fish sauce, lime juice and zest, sugar, garlic, chilies, and red onion together in a bowl. Mix well. Can be made one day ahead. Keep refrigerated.

Once meat is grilled, toss with the sauce and add in the tomatoes and cilantro. Adjust seasoning to taste and preference. Typically it should be salty, sweet, and tangy all at once, as well as a little spicy.

Serve over a bed of salad.

Sour Cream Chocolate Cupcakes

(also, “How to fake a recipe gone wrong”)

Summer BBQ series, Post 2 of 4

The thing about blogging about food you make is that sometimes you have food failures that are so atrocious that they should never see the light of day.  No one really wants to showcase their duds for all to see, but baking definitely involves a measure of “learn from your mistakes.” So while the chocolate cupcakes featured today were largely failure, you’ll see that with a positive outlook, you can sometimes turn fail into win. It’s just a matter of perspective. 🙂

Most of the time you can take any cake recipe and throw it into a muffin tin with no consequences. This recipe is an exception. The batter rises much more than any standard cake recipe, so loading it up into a muffin pan causes it to sink in the middle when it’s done. The lightness of the batter can’t support the tallish structure of a cupcake, so my end result was 24 sunken cupcakes. Those little divots mocked me.

Well thank goodness these cupcakes were going to a BBQ! The usual problem of taking frosted cakes to a BBQ is that after a while sitting in the sun, the frosting ends up being a gloopy mess. Not a problem with sunken cupcakes though! The cavities proved to be perfect for holding the frosting in its place, and once everything was smoothed out on top, they looked pretty decent given their initial state. Oh, and the frosting “surprise” was a nice touch too.

I’m glad to report that the cake recipe itself is delicious. It yields a very moist, tender crumb, even despite the sunken nature. Try making this in the two 9″ pans like the recipe recommends. I bet your results will be better than mine.

Sour Cream-Fudge Layer Cake with Chocolate Butter Icing | Cook’s Illustrated

Cake Ingredients

1 cup natural cocoa powder
2 teaspoons instant espresso powder , or instant coffee
1 cup boiling water
2 teaspoons vanilla extract
1/2 cup sour cream
16 tablespoons unsalted butter (2 sticks), softened
1 3/4 cups granulated sugar
2 large eggs , at room temperature
1 1/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon table salt

Icing Ingredients

9 ounces bittersweet chocolate , or semisweet
8 tablespoons unsalted butter (1 stick)
1/3 cup light corn syrup

Directions

1. For the Cake: Adjust oven rack to center position and heat oven to 350 degrees. Grease two 9-by-1 1/2-inch round baking pans with shortening. Line pan bottoms with waxed or parchment paper; grease paper as well. Dust pans with flour; tap out excess.

2. Mix cocoa and instant coffee in small bowl; add boiling water and mix until smooth. Cool to room temperature, then stir in vanilla and sour cream.

3. Beat butter in bowl of electric mixer set at medium-high speed until smooth and shiny, about 30 seconds. Gradually sprinkle in sugar; beat until mixture is fluffy and almost white, 3 to 5 minutes. Add eggs one at a time, beating 1 full minute after each addition.

4. Whisk flour, baking soda and salt in medium bowl. With mixer on lowest speed, add about 1/3 of dry ingredients to batter, followed immediately by about 1/3 of cocoa mixture; mix until ingredients are almost incorporated into batter. Repeat process twice more. When batter appears blended, stop mixer and scrape bowl sides with rubber spatula. Return mixer to low speed; beat until batter looks satiny, about 15 seconds longer.

5. Divide batter evenly between pans. With rubber spatula, run batter to pan sides and smooth top. Bake cakes until they feel firm in center when lightly presesd anad skewer comes out clean or with just a crumb or two adhering, 23 to 30 minutes. Tranfer pans to wire racks; cool for 20 minutes. Run knife around perimeter of each pan, invert cakes onto racks, and peel off paper liners. Reinvert cakes onto additional racks; cool completely before frosting.

6. For the Icing: Melt the chocolate and butter in a medium bowl set over pan of almost-simmering water. Stir in corn syrup. Set bowl of chocolate mixture over a larger bowl of ice water, stirring occasionally, until the frosting is just thick enough to spread. Apply icing onto first cake layer and spread with a long metal spatula, top with second cake layer, top second layer with icing, spread and then ice sides. Serve.

Thai BBQ Pork, “Moo Ping”

Summer BBQ series, Post 1 of 4

The weather is finally starting to turn in California, just in time for June. To kick off the return of sunny weather, I’ll be doing a series of BBQ-friendly posts for you guys. First up is Thai-style BBQ pork skewers, a.k.a. Moo Ping. The Moo Ping recipes I’ve found online were all basically the same one being republished across multiple sites, and it just didn’t look right to me. So thanks to my mom for providing me with this recipe, which I feel is more authentic.

The simplicity of this recipe is really what makes it great for BBQs. You don’t have to skewer the meat if you don’t want to – just just the pork into wider strips. The key to making this taste authentic is to get the balance of flavor right. Done correctly, Moo Ping will be both sweet and salty, and a bit garlicky. I didn’t measure out any ingredients for the recipe, since it is made “to taste.” I provided some rough ratios, but fix it up however you want.

Use a slightly fatty piece of pork for the best results. It’s great for flavor and juiciness.

Moo Ping Recipe | By Mama BlasphAmy

Ingredients

  • Whole pork loin, or butt, cut into long strips at least 1.5 inches wide
  • 1 part very finely minced garlic
  • 2 parts oyster sauce
  • 1 part soy sauce
  • 3 parts cane or brown sugar
  • 2 parts vegetable oil

Directions
Combine garlic, sauces, and sugar together in a gallon-sized zip-top bag. Add in more or less ingredients to taste. The marinade should be both salty and sweet, leaning just a touch more towards the sweet side. When you like the flavor to your liking, add in the vegetable oil and the pork slices. Marinate at least 4 hours, but overnight is recommended.

Skewer on bamboo skewers if desired. Grill it up and enjoy!