For the past 8 or so weeks I have started my day sitting at my kitchen table contemplating the day at home, out of work due to my broken ankle. If hubby had coffee before leaving for work there is a thermos of coffee waiting for me. If not, that is the first thing I’ll make. I have a journal that I write down what I would like to accomplish on that day or that week. My “to do” lists rarely have been checked off completely. From my kitchen table I can see the stove, the pile of dishes in the sink, the cats eating their food, and my cabinets full of cookbooks.
In the weeks before Christmas the list was full of sewing projects, cookies to bake, and gifts needed. I wheeled around the house in my sewing desk chair preparing for the holiday. Then the holidays came and family was around and it was great fun. The ankle pain had died down mostly by then but for occasional twinges and achiness. After the Christmas holiday my son was home and we talked some, he played piano a lot, and I trusted him to drive my car. It is a standard shift and he learned and mostly drives automatic. We cooked a little bit together, watched Jeopardy and football, and he cooked some meals for us.
So after the New Year I expected to be healed and well on my way back to work. Did not happen! Another 4 weeks for healing the bone was needed. So here I am, sitting at my kitchen table in the mornings planning out my day. There is no holiday to prepare for. It is only bleak winter.
The son left for vacation. He decided to see Vietnam. I went to High School and college in the 1970s. My brother had a low draft number the year they stopped the draft. Saigon fell in 1975. There was a flooding of refugees. Do you know the oddness of feelings when there is the thought “my son left for Vietnam this morning”? (Mothers of my parents’ generation dealt with that for the many years of the war. I am ever grateful that my family was saved from the ravages of that war. Many were not spared.)
Bleak winter calls for soup. This is a barley soup from the back of the barley package. I use my regular substitutes: potatoes for parsnips, spinach for kale, northern white beans for the cannellini, Italian seasoning for the basil. With soup, the exact ingredients are not essential for successful outcome. Throw whatever you have around the house in a pot of broth!
Sitting in my kitchen I like to plan supper. I don’t want to wait until the end of the day to decide. Sometimes I do, though very seldom. I brought my computer in here so I could take care of household business. But I also peruse all sorts of wonderful recipes from you fellow bloggers as well as the King Arthur Flour website and blogs. I have gotten used to baking something or trying a recipe each day.
The other day I was contemplating brownies. Today I am contemplating chocolate cake. I was even thinking I could make a cake and send my sister a picture of it for her birthday at the end of this week. “Give” her a birthday cake!? Hubby does not have a sweet tooth like mine. I would eat 80% of the cake when and if I make one. What to do? I revisit the desserts for two website: www.dessertfortwo.com . Here I can find small batches of chocolate desserts. Brownies or cakes, which will it be?
And I have been thinking about frozen raspberries as well. And here is where other bloggers become my inspiration. I rarely make one of the recipes exactly but I will give credit to the inspirers! http://bitesize-bakes.com/2016/01/26/raspberry-buttercream-layer-cake/ and http://www.dessertfortwo.com/2011/09/one-bowl-chocolate-cake/ and http://sugarbcupcakes.com/2016/01/21/chocolate-raspberry-ganache-cake/
I get out the closest thing to a six inch cake pan that I can find. This is a 7-inch cast iron skillet to make the one-bowl-chocolate-cake:
- 4 Tablespoons unsalted butter
- 2 ounces semi-sweet chocolate chips (I am using Hershey’s Special Dark since the only other chips I have are bittersweet chocolate)
- ½ cup seedless raspberry jam
- ¼ cup plus 1 Tablespoon sugar
- 1 large egg
- ¼ cup plus 2 Tablespoons flour
- ½ teaspoon baking powder
- 1/8 teaspoon salt
Grease and flour the pan. Melt butter; stir in chocolate until melted; add the jam and sugar and stir well; add the egg and stir until well blended. Sprinkle on the dry ingredients and stir just until combined. Bake 43 to 45 minutes at 350 F. My cake took only 40 minutes. The directions say to let cool completely before trying to slice. I turn it out on a plate. Tasting the crumbs from the bottom of the pan finds that there is definitely a raspberry taste to this chocolate cake.
Meanwhile plan the frosting! With the Raspberries! Should it be pink or chocolate? When getting the raspberries from my freezer I find that I have a container of chocolate frosting leftover from the birthday cake made in early December. (I hate throwing food of any kind away.) So I take some raspberries for decoration and put the rest with this frosting, thawed of course. I whip that up to blend and then chill it a bit for spreading consistency. Now to wait for the cake to cool completely. Otherwise the frosting will melt and become more of a glaze. That’s not a bad idea, but, no, I’ll wait.
Looks very rich and yummy! I could whip up some cream to serve with it. This small cake should make dessert for two for two nights.
(While finishing this up the KAF shopping magazine came in the mail, with a chocolate sheet cake recipe in it! Another cake next week?)