What I do while I figure out what to do next . . .

Archive for the tag “Easy”

Not a Cake

So, it’s not a cake.  But it’s made in a loaf pan.  And you COULD make a cake in a loaf pan.  Plus I made it this week and it’s totally a kind of cool thing to have made and SO THERE.  Completely stolen off Pinterest.  Somebody repinned this Honey Beer Bread.  And it looked really yummy.   And I had all the ingredients and and nothing to do so . . .

 It is a gorgeous looking loaf and it looks EXACTLY like the picture!  The top is  wondefully crunchy.  The inside is a BIZARRE texture.  It is spongy.  Chewy.  Something.  Kids loved it.  Hubby thought it was weird.  But he ate it much later in the day – I think it is an “eat right away” sort of bread.  But then again he ate 2 pieces??  And the kids ate it fine for snack the next day.  It think he expected more beer or more honey taste.   I think I will totally do it again – it takes literally 5 minutes to whip up and it makes the house smell all hoppy and nice.

Honey Beer Bread:

  • 3 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1 tsp. salt
  • 2 Tbsp. honey
  • 1 bottle (12 ounces) beer  – I used Bass Ale
  • 4 Tbsp. (half stick) butter, melted


  1. Preheat the oven to 350 degrees F.
  2. Prepare a  9″ x 5″ x 3″ inch loaf pan with parchment paper and nonstick cooking spray.
  3. Whisk together the flour, sugar, baking powder and salt in a medium bowl.
  4. Using a wooden spoon, stir the beer and honey into the dry ingredients until just mixed.  (pop your honey in the microwave 10 seconds to make it easier to incorporate)
  5. Pour half the melted butter into the loaf pan.
  6. Spoon the batter into the pan
  7. Pour the rest of the butter on top of the batter.  (Use a pastry brush to spread it around if you’d like.)
  8. Bake for 50 to 60 minutes, until top is golden brown and a toothpick/knife inserted in the middle comes out clean.
  9. Serve immediately.


Holy Chocolate Heaven Batman

I didn’t even use to LIKE chocolate and I CHOSE to drink Chardonnay.  But then you turn 40 and all of a sudden dark chocolate and Port start calling your name.  Why fight it?  It’s AWESOME.  So I went in search of the PERFECT CHOCOLATE CAKE.  You know the one.  The one that tastes better than the one out of a box that no one admits they use but that you actually do get to take credit for.  Yeah.  That one.  Found it.  Unfortunately, I am mostly convinced that the reason that it was so good was this tin of Godiva Dark Chocolate Truffle Hot Cocoa that I found in the cupboard – a hostess gift left undiscovered (ok maybe for years) so it may have magical properties than can never be duplicated.  But just know it really was worth the weight I put on.  And it is good enough and satisfying enough that you can eat one piece and be happy.  But I snuck back for extra slivers when no one was looking just cause . . .

I’m going to make it again.  A LOT.  But, I also going to change things.  First of all the cake kind of looks like a flat brownie out of the pan.  I like a little more height and PRESENCE.  So either I am going to make three  8″ layers instead of the two 9″ that the recipe called for.  Or I am going to go with the seriously small pans that make more of a statement with lots of layers and height.  Also I need a new cake stand.  That one is concave in the middle and it makes my cake look deflated.  Which bothers me.  I don’t think the couple of raspberries that I plopped in the middle (to disguise the divot) do the job.  Plus I have 4 kids and only 3 raspberries and, well, you know CONFLICT arose. 🙂

RECIPE:  Adapted slightly from Hershey’s Recipe

  • 2 cups sugar
  • 1-3/4 cups  all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons  baking soda
  • 1 teaspoon  salt
  • 2 extra large eggs
  • 1 cup whole milk
  • 1/2 cup Canola oil
  • 2 teaspoons pure vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350°F.
  2. Prepare two 9-inch round baking pans with parchment paper and nonstick cooking spray.
  3. Whisk dry ingredients in bowl of a stand mixer.
  4. Add eggs one at a time and mix lightly
  5. Add milk, oil and vanilla and beat on medium speed 2 minutes.
  6. Stir in boiling water (batter will be thin).
  7. Pour batter into prepared pans.
  8. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
  9. Cool  10 minutes; remove from pans to wire racks.
  10. Cool completely.


  • 1/2 cup (1 stick) butter
  • 3 cups powdered sugar
  • 1/3 cup whole milk
  • 1 teaspoon Pure vanilla extract


  1. Melt butter and pour into bowl of stand mixer
  2. Stir in cocoa
  3. Alternate adding powdered sugar and milk
  4. Beat to spreading consistency
  5.  Stir in vanilla




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