Kats (wildrider) wrote,
Kats
wildrider

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Things I Did This Weekend

Saturday we wandered out to drop off the boxes at Goodwill and the vacuum cleaner at the shop, then decided to try again for the Quest for Walking Sandals for Barb. I came out of there with sandals, some more sneakers (apparently I am Ellen Degeneres), and for some reason a pair of blue velvety-suede wedge/heels right out of 1979 because apparently I needed them for something. Then to Famous Footwear to find a pair of the good walking sandals I actually NEEDED. (Ended up with the Naturalizers -- they're quite nice, although there were several pair I really liked.)

The fried chicken and chocolate pound cake came out REALLY well. I followed Alton Brown's fried chicken recipe, and yes, the skin came out dark (really looked burned), but it was delicious.


Chocolate Pound Cake from the King Arthur Whole Grain Baking book:

1 cup unsweetened cocoa powder
1 3/4 cups whole wheat pastry flour
3/4 cups unbleached bread flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter
2 cups sugar
2 teaspoons vanilla
5 large eggs
2 teaspoons espresso powder or 1 tablespoon instant coffee crystals **
1/4 cup warm water
3/4 cup buttermilk **
1 cup chocolate chips (optional)
1 cup dried cherries or nuts (optional)

Preheat oven to 325F. Lightly grease pan or pans of your choice.

Whisk together cocoa, flours, baking powder, baking soda, and salt in medium bowl.

Cream together the butter in a large bowl until light and fluffy, and continue beating while gradually adding the sugar. Beat the mixture on high speed for two to three minutes, then lower the speed and add the vanilla. Add the eggs one at a time, beating well after each addition and stopping the scrape the sides and bottom of the bowl occasionally.

Dissolve the espresso powder (or instant coffee) in the warm water and combine with the buttermilk. Add the flour mixture to the batter alternately with the coffee mixture, beginning and ending with the flour. Stir in the chocolate chips and dried cherries (or nuts), if using. Blend well and pour into the prepared pan(s).

Bake the cake until a cake tester inserted in the center comes out clean, about one hour. Remove the cake from the oven and place it, in the pan, on a wire rack to cool for at least
fifteen minutes. Unmold the cake onto the rack and let it cool completely.

** I had run out of buttermilk powder and I substituted yogurt -- it worked VERY well. I also did not use coffee, because despite what they say, that old "you can't taste the coffee," I always have been able to, and nothing ruins the delicious taste of chocolate like coffee. So I dissolved MORE cocoa in the water instead of coffee, because more cocoa=good. I did use chocolate chips, but I ran them through the food processor first so they weren't uniform, and that made the chocolate spread out a bit more.


Today we did Mom's shopping and finished the laundry, and little else. I managed to write a whole paragraph on the ghost story that is finished and lovely in my head and refuses to be transcribed to the paper/screen. So I play Fallen London and watch Eureka.

I never watched it while it was on, although I knew many people who liked it -- so when I was poking around my Netflix streaming, there it was, and I started. Can't stop now, it's like popcorn. Uber cool show!
Tags: food, shopping, weekend
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