Chocolate Mocha Layered Cake

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This chocolate mocha cake reminds me of this dark chocolate skinned man that has been soo sweet to me recently. He is my friends but he wants me more than that. We hang out. We go to the movies and have dinner dates. We are bordering the line between friends and being more than friends. I told him now is not the best time for me to move into a relationship. I have so much going on. He still insists that we see each other. I like him because he is a true gentleman, sweet and respectful.  What do you do when you meet a good person at the wrong time?

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He wrote this poem…

Why must people distance themselves from love?
It never reveals itself in a transparent form
But depending on the situation it can & will make your mourn
Girls tend to back away, because they were once scorned
Dudes don’t understand monogamy & have multiple women
& when it comes to commitment, they’re all of a sudden torn
But both parties know their allegiance is to each other
Outside influences & subtle remarks, alter decisions made physically
But the internal feeling & fluttered heartbeat coach her emotionally
Should one’s internal wall dictate the outcome of happiness?
Not when I got the proverbial hammer to knock it down.
Close your eyes & take my hand, envision us together.
Don’t think about where you will land, cuz if you’re with me
We’re guaranteed to fulfill our destiny.
Compassion, understanding, & honesty is what you crave….
Then kiss my lips & embrace ecstasy, cuz you my dear,
Have just been SAVED…

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I found this recipe online at addapinch.com HERE.

I tweaked it a bit. The garnished the top of the cake with white chocolate shavings. This is optional.

I am not a natural baker. If I have a recipe I can follow it. I started helping out at a restaurant assisting the pastry chef. It has sparked my creative senses for baking. If you like a traditional chocolate cake then this is a great recipe to follow.

Chocolate Mocha Cake

Prep Time: 15 minutes

Bake Time: 30- 35 minutes

Ingredients:

Chocolate Cake
2 cups all-purpose flour
2 cups sugar
¾ cup cocoa
2 teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup hot coffee water
Chocolate Frosting
1½ cups butter (3 sticks) room temperature
1 cup cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla extract
½ teaspoon instant coffee

Directions:

1<Preheat oven to 350º F. Prepare two 9-inch cake pans. Grease with butter and flour. 2<Add flour, sugar, cocoa, baking powder, baking soda, and salt to a large bowl or the bowl of a stand mixer. 3<Mix dry ingredients well with paddle attachment.
4< Mix milk, vegetable oil, eggs, and vanilla in a separate bowl. 5< Add liquid mixture to dry ingredients. Mix together on medium speed. 6<Reduce the speed and add hot coffee to the cake batter. 7< Increase speed to high for about 1 minute to add air to the batter. 8<Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean. 9<Remove from the oven and allow to cool.

For the Chocolate Frosting:

1< Creme butter until fluffy in a stand mixer or in a bowl with a hand mixer. 2<Sift cocoa and confectioner’s sugar. 3<Add sifted confectioner’s sugar and cocoa to butter. Add one cup at a time. 4< Dissolve instant coffee and add vanilla in milk.  5< Add milk to creamy mixture and continue to beat on high until everything is incorporated and fluffy. 6<If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Enjoy. Bon Appetite

♥Briana

Organic Green Beans Wrapped in Uncured Bacon

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When you have good people around you, keep them around you. Over the years, I have kept in touch with the family of a boyfriend I dated in high school. His sister, Lele, and I have been close ever since. She has been a big sister to me through and out of college. Whenever she is in town we hang out and cook. Both of our favorite thing to do. I watched her get married, I attended the baby shower of her first born, and we still remain close. Though her brother and I no longer date, she never let that be a factor in our relationship. We had our own special bond. There have been times when I have been over their mother’s house and he of course was there. It was awkward. We are cordial, but barley speak to each other. Lele and he mom treat me like family. I wonder how things will work out when a new girl comes around. When you break up with someone, do you break up with their family too?

seasoningbottle_bacon2seasoningbottle_bacon3We prepared the bacon wrapped Organic green beans together the last time Lele was in town. She and her mother are crazy health nuts and I love them. I picked up a few thick slices of uncured bacon strips from the Dekalb Farmer’s market. This means it is free of nitrates. This is a great appetizer. If you do not have access to uncured bacon, feel free to get regular bacon in the grocery store.

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Wrap bacon around green beans.

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Brush on sugar, butter, and garlic sauce.

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Bake @ 400 degrees.

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Organic Green Beans Wrapped in Uncured Bacon

Ingredients:

1 lb Organic string beans, cut, dried (we used a frozen bag)

8-10 thick slices of uncured bacon

2 tablespoons grassfed butter

3 tablespoons brown sugar

2-3 cloves, freshly minced garlic

2 teaspoon Himalayan pink sea salt

1> Season green beans with Himalayan pink sea salt. 2> Wrap 6-8 string beans in bacon slice. 3>Place on top of a rack in a casserole dish. 4> Melt butter in a small sauce pan. Add sugar and garlic to melted butter. 5> Brush butter mixture over string beans and bacon wraps. 6.>Bake at 400 degree until bacon turns golden brown or to your desired crisp.

Caprese Salad with Fried Green Tomatoes and a Balsamic Vinegar Reduction

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Simple salads are the best for the summer; especially, if everything is fresh. My sister and I did something different to this salad. We added fried green tomatoes; it’s a southern thing. With budding spring flowers and warm nights, this Caprese Salad with fried green tomatoes and Balsamic vinegar reduction is only appropriate for the onset of summertime. Summers in Atlanta are alive and exciting. The city buzzes with festivals, pool parties, short shorts, and summer time fine girls running around. It is the time when the guys and gals hit the gym with intentions ofgetting their bodies in shape for nearly there crop tops and tanks. The grill’s fire sizzles with red meat, hamburgers and hot dogs dripping with spicy bar- b –que sauce. Spiked Kool-aid, shots, and beer reign supreme under the summertime sun.

ingredients

Our ingredients

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seasoningbottle_caprese_salad4Heat 1/2 bottle of balsamic vinegar. Simmer for 10- 15 minutes until it reduces in size and turns into a syrup consistency. Be sure not to burn it. Got this idea The Pioneer Woman blog.

seasoningbottle_caprese_salad5Prepare this salad as an appetizer at any outdoor function.  The red tomatoes are refreshing, juicy, and are sweetened by the Balsamic vinegar reduction. With a few drizzles of extra virgin olive oil and a couple shakes of sea salt, you have a no fuss summer salad. Topped with bright green basil leaves, this Caprese salad with a southern twist will sure be the best finger food at the party.    

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Caprese Salad with Fried Green Tomatoes and a Balsamic Vinegar Reduction

Caprese Salad

2 red plump heirloom tomatoes
12 oz. mozzarella cheese 12- 15 fresh basil leaves 1 tablespoon olive oil 1 teaspoon sea salt black pepper (optional)

1) Cut tomatoes in 1/2 inch slices. 2) Cut mozzarella in 1/2 inch slices. 3) Layer red tomatoes, fried green tomatoes, and mozzarella cheese. 4) Insert basil leave in between the tomato and cheese layers. 5) Drizzle with olive oil and sprinkle salt and pepper.

Fried Green Tomatoes (Adopted from simplyrecipes.com)

3 medium, firm green tomatoes
1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or other vegetable oil

1)Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes. Meanwhile, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and bread crumbs and cornmeal. 2) Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip tomato slices in the flour-seasoning mix, then buttermilk-egg mixture, then the cornmeal-bread crumb mix. In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown. Set the cooked tomatoes on paper towels to drain.

PICTURES by my sister: http://hautegarbage.tumblr.com/