Southern Bluebelle

Mums' Chocolate Cake with Peanut Butter Icing

2011-06-25T14:44:00.000-07:00

For anyone who doesn't know, this is my Mums. She passed away about six years ago from breast cancer that had been in remission for almost 15 years. Some of the best memories I have are of she and I cooking

and baking. She instilled in me my love of food and she is still my muse in the kitchen.

So in honor of Father's Day and because Daddy already has a new pipe, stock of fresh tobacco and a new crystal decanter, from last year, I decided that I would make one of Mums' classic desserts for him. Chocolate cake with peanut butter icing.

This is what you could call a "signature piece" of Mums'. I had for the first time on my first birthday and every birthday after that until she passed. This cake is only made on very special occasions, well, my Daddy is a very special man and he loves this cake as much as I do.

There is a very special technique for this cake, which I still haven't completely mastered, but this cake is so good it needs to be shared with the world.

The Best Chocolate Cake in the Whole World

You Will Need:

2 Cups of Granulated Sugar
1 3/4 Cups of flour
3/4 Cup of unsweetened coco powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 Cup of vegetable oil
1 Cup of milk
2 large eggs
2 teaspoons pure vanilla extract
About a tablespoon of softened butter and extra flour to grease and flour the cake pans

And 1 cup of boiling water

Step One:

Get your cooking music going

Step Two: Preheat the oven to 325

Step Three: Butter and flour two 9" cake pans

Step Three: Combine the dry ingredients in a mixing bowl. And gently mix them up.

Step Four: Add all the wet ingredients except the boiling water and mix for two minutes.

If you use an electric mixer, set to medium speed. I prefer mixing by hand. :)

Step Five: Add the boiling water.

**Note: This is a little tricky, you have to mix it in very quickly or it will cook the eggs in the batter and you will end up with scrambled eggs in your cake. The water will make the batter very thin.

Absolutely Heavenly

Step Six: Pour the batter into your cake pans:

See those air bubbles? Those are bad! Drop your pans onto the counter a couple of times to get rid of them.

Muuuuchhhhhh better :)

Put them on the center rack in the oven and let them bake for 22-25 minutes.

Check the center with a toothpick, when it comes out clean they're done!

Place them on a cooling rack and let them cool completely

I know, I know, it's terribly difficult to wait.

The Best Peanut Butter Icing in the Whole World

You Will Need:

1 1/2 Cups of "Natural" or Organic creamy peanut butter (**Jif, Peter Pan, Skippy, or the like will NOT work. Natural or Organic creamy still have a little bit of texture. Smuckers works best)
2 Cups of powdered sugar
1/4 Cup to 1/3 cup of milk

**You will need an electric mixer for the icing

Combine the peanut butter and powdered sugar and mix on med-high until completely combined. It should be very dry. Continue mixing and add the milk very slowly until you get the desired consistancy.

It should be solid enough to stay on the sides of the cake, but not stiff.

All that's left is frosting the cake!

Layer one

Finished!

Cool Summer-y Blazer - Part One

2011-06-14T17:09:00.000-07:00

I'm interning with the Attorney General's office this summer, and they are currently in "business casual" mode for the spring and summer months. Well, I will certainly grab any opportunity to stay out of a full business suit in the Southern heat (as cute as they are) so I decided to make a linen blazer for the warm days ahead.

I found this New Look by Simplicity pattern - #6028 - for 2.99!
*Note that it says "easy" in the corner. I think that meant "easy" for people like my mom who have sewn for years and years. Although, so far it's been easier than most patterns for me.

I got two yards of white linen from JoAnne fabrics for 40% off per yard. It is very lightweight so you might want to line it.

**Make sure you check the measurements for the different sizes. I'm normally a 6 or 8 but based on the measurements in this pattern it suggested I cut out a 10 or 12.

If you choose to line it make sure you cut the lining a little larger than the linen, that way you can trim it down, but better to have extra.
Follow the sewing directions for the bodice and make sure you try it on so that the curve hits your waist in the right place.

This is where I am right now. The next part will be the sleeves and hemming.

So far so good!

Lemon Squares

2011-06-12T14:41:00.000-07:00

For me, there's something ridiculously gratifying about cooking and baking.

This became even more apparent for me yesterday when I tried a new recipe for lemon squares. The ingredients were basically the same as any old lemon squares but I decided to approach them in a different way. I decided to be as resourceful as possible and use organic ingredients or products from the garden.

The Recipe

Preheat the oven to 350
Use a glass 13x9 in pan
GREASE WELL

The Crust

1 Cup of softened butter - I used butter I churned myself from raw milk

1/4 tsp. salt - I used organic sea salt

1 Cup powdered sugar - I used fair trade organic powdered sugar

2 cups of flour - I used wheat flour using raw wheat berries I ground myself.

Mix until blended - almost like a dough and press into the greased 13x9 in pan.
Bake 15-20 mins or until golden brown

The Filling
4 Eggs - I used free range eggs from grain fed chickens
5 Tbl. Lemon juice - I squeezed the lemon juice fresh from organic lemons (if you like your lemon squares a little more tart add 1-2 additional tablespoons of lemon juice)
2 Tbl. flour
2 Cups sugar - I used organic, non-bleached granulated sugar (also fair trade)
Lemon Zest (optional)

Mix all the ingredients together and pour over cooled crust
Bake for 20 minutes or until it sets
Cool completely and sprinkle with powdered sugar

I doubled the recipe for my mom's quilting club and it turned out fine. All the ladies loved them!