Happy Fall Everyone!!!
I love all seasons, but the first day of fall is something to be remembered. It's the promise to a change, the promise of cooler, beautiful weather, colorful leaves, and lots of fun fall activities to cross off our bucket list. After a long gap, I started taking my guitar lessons again. We had an amazing Summer harvest for last couple of months, and now as Fall teaches us, I should let go off the old ones to make space for the new fall garden. Sometimes I'm too tired after work, long drive, busy traffic, but it all fades in background when I come home. I will just sit on sofa for a while, and Rashmin will make an expresso or Rithika will make an orange juice for me. Thats enough for my kick start. When you count your blessings, you will understand you're actually doing more than great. We have a camping trip this weekend, Rithika has fall break next week, I will start my fall garden in 3 weeks, and we want to do a movie night in our backyard too. See, I have my never ending list for this fall :)
The best chocolate cake with Chocolate buttercream
Prep time : 20 mins, Cooking time : 30 mins, Yield : 2 - 9 inch round cake layers
Recipe courtesy : Hershey's
Ingredients
2 cups white sugar
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Directions
Step 1 : Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
Step 2 : In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
Step 3 : Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.
Recipe for thick and creamy Chocolate buttercream frosting
Preperation time : 10 Minutes, Recipe Courtesy : sallysbakingaddiction
1 cup (230g) unsalted butter, room temperature
3 and 1/2 cups (420g) confectioners’ sugar
1/2 cup (41g) unsweetened natural or dutch-process cocoa powder
3 Tablespoons (45ml) heavy cream or milk
1/8 teaspoon salt
2 teaspoons pure vanilla extract
With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy – about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream, salt, and vanilla extract. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Add 1/4 cup more confectioners’ sugar or cocoa powder if frosting is too thin or another Tablespoon of cream if frosting is too thick. Taste. Beat in another pinch of salt if desired.
Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed.
Enjoy,
Lena
