Even though most of the things I make are pretty tasty (you don’t see the not so yummy things here on the blog), not all the things I make are pretty.

I am by no means awesome at presentation.

But I know I’ve done a good job when someone on comments on a photo of something I’ve made with something like “I want to put my face in that.”

What could be more of a compliment than diving in face first?

The only thing that is better than that is plate licking.

Which by the way, I totally encourage.

Here is the bundt cake that received such high visual praise and even higher taste bud praises.

You will need…

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

In a small bowl, whisk together the milk and sour cream.

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve.

Love and Beer Floats

Angela  

Rich Chocolate Bundt Cake with Spiced Chocolate Glaze

2 ½ cups all-purpose flour

½ cup unsweetened cocoa powder

1 teaspoon baking soda

¾ teaspoon salt

½ cup milk (2% or higher)

½ cup sour cream

2 sticks salted butter at room temperature, plus 1 tablespoon for buttering the pan

1 ½ cup sugar

4 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts

3 ounces bittersweet chocolate

½ cup heavy cream

2 tablespoons unsalted butter

2 tablespoons spiced rum

1 tablespoon fresh orange juice

Start by preheating your oven to 325 degrees F.

Then, whisk together the cocoa, flour, baking soda and salt in a large bowl.

In a small bowl, whisk together the milk and sour cream.

In another large bowl, or the base of a stand mixer, cream together the sugar and butter.

One at a time beat in the eggs and then the vanilla.

Reduce your speed to low if using a mixer and add then alternate adding the flour mixture and the milk mixture, ending with the flour.

So that would be flour, milk, flour, milk, flour.

Mix in the walnuts.

Spoon the batter into the buttered pan and bake for 55 to 60 minutes. Until a tester comes out of the center clean.

While the cake is cooking, start your glaze.

Roughly chop up your chocolate and put in the bottom of a small bowl.

Heat your cream in a small saucepan until simmering.

When the cream is hot and simmering, pour it over the chocolate.

Let it stand for a couple minutes so the chocolate starts to melt.

Add in the butter, rum and orange juice and mix until everything is smooth.

As your glaze cools, stir occasionally until it has thickened slightly.

When your cake has baked, inverted and cooled, pour the glace over the cake and serve. 

If given the option, ninety-nine times out of one-hundred I would pick a straight beef burger over any other option.

I just think that the flavor of a barbequed beef burger is like nothing else.

Which is why even I was surprised the other day when I was suddenly craving a turkey burger.

Random.

And man oh man did these little suckers satisfy my craving.

This interesting mix made for an incredibly flavorful and juicy burger.

Juicy, messy and awesome.

If it doesn’t get all over the place, it doesn’t belong in your face.

You will need…

1 ½ pounds ground turkey

½ cup finely grated Gruyere cheese

4 green onions, thinly sliced

1 yellow onion, half grated and half finely chopped

¼ cup dried breadcrumbs, preferably Italian seasoned

¼ cup Dijon mustard

2 garlic cloves, minced

4 of your favorite burger buns

Butter lettuce, for garnish

Sliced tomato, for garnish

Ketchup to taste

Whole grain garlic mustard, to taste

Salt and pepper to taste

1 tablespoon olive oil plus a little extra for the barbeque grates

Start by lightly greasing your grates with a little bit of oil so the burgers will not stick. Then, heat your grill to a medium heat.

Then, in a small pan, combine the tablespoon of olive oil and the finely chopped onion. Season with salt & pepper, and heat over medium heat until the onions are very brown.

While the onions are browning, combine the turkey, cheese, green onions, grated onions, mustard, breadcrumbs, garlic and season with salt and pepper.

After the mixture has been completely combined, divide the meat into 4 equal sections. Then, form your sections into patties.

Using your spatula, make little score marks on your burgers so they don’t shrink up as much on the grill.

Place the patties on the hottest part of the grill. Sear until browned, about 1 to 2 minutes a side.

Move to a cooler part of the grill and cook until they are cooked through. About 7 to 10 minutes per side.

When the burgers are cooked through, grill your burger buns over a hot part of the grill for 20 to 30 seconds.

Layer your burger with a mixture of your sauces, tomatoes, butter lettuce and grilled onions.

Serve hot with a cold beverage.

Love and Beer Floats

Angela          

Ultimate Turkey Burger

1 ½ pounds ground turkey

½ cup finely grated Gruyere cheese

4 green onions, thinly sliced

1 yellow onion, half grated and half finely chopped

¼ cup dried breadcrumbs, preferably Italian seasoned

¼ cup Dijon mustard

2 garlic cloves, minced

4 of your favorite burger buns

Butter lettuce, for garnish

Sliced tomato, for garnish

Ketchup to taste

Whole grain garlic mustard, to taste

Salt and pepper to taste

1 tablespoon olive oil plus a little extra for the barbeque grates

Start by lightly greasing your grates with a little bit of oil so the burgers will not stick. Then, heat your grill to a medium heat.

Then, in a small pan, combine the tablespoon of olive oil and the finely chopped onion. Season with salt & pepper, and heat over medium heat until the onions are very brown.

While the onions are browning, combine the turkey, cheese, green onions, grated onions, mustard, breadcrumbs, garlic and season with salt and pepper.

After the mixture has been completely combined, divide the meat into 4 equal sections. Then, form your sections into patties.

Using your spatula, make little score marks on your burgers so they don’t shrink up as much on the grill.

Place the patties on the hottest part of the grill. Sear until browned, about 1 to 2 minutes a side.

Move to a cooler part of the grill and cook until they are cooked through. About 7 to 10 minutes per side.

When the burgers are cooked through, grill your burger buns over a hot part of the grill for 20 to 30 seconds.

Layer your burger with a mixture of your sauces, tomatoes, butter lettuce and grilled onions.

Serve hot with a cold beverage.