Time for the next week's update! :-) Amidst another whirlwind work week, my culinary culinary task was to bake a treat for a friend who just had a baby. I might not have children, but I Do know how to find organic cotton infant sundresses and bake chocolate tea cakes for my friends with children.
Other exciting events of the week (and weekend) included a glorious St. Patty's day celebration with friends and Zach (who was actually off work for one magical day!)
The wonderful treat of a gift of home-brewed ale from a coworker...
The debut of my recently purchased "make food not war" t-shirt - look closely, because the graphic is actually composed of kitchen utensils!!
An incredible salad that I must recreate at home STAT - spring greens, pine nuts, herbed goat cheese, and figs!!
The discovery of blood orange Chobani Greek yogurt!
And Dayton's first flowers of spring!!
Ah yes, back to buisness - the tea cake. This tea cake is delightfully simple, in the classic tradition of one-bowl cakes (an ideal recipe, perhaps, for cooks unlike myself who face the challenge of cooking and tending to a child simultaneously ), and wonderfully moist and fudgy - perfect paired with a cup of tea and truly not even requiring frosting at all. If you are handy with cake aesthetics it would be beautiful served at a tea party dressed up with just a dusting of powdered sugar, but since my graphic design skills (not at all exhibited in this case, but still quite functional nonetheless) are far superior to my cake decorating skills I opted instead for a little paper sign. This has filled my imagination with far more fanciful ideas for dressing up cakes with computer generated graphic elements, so stay tuned as I do further research in my spare time... And in the meantime, please take a moment from all of our hectic lives to enjoy the spring weather, a cup of tea, and a slice of cake. Our work will wait patiently... We deserve a moment of Zen.
Chocolate Tea Cake
2 cups raw turbinado sugar
1-3/4 cups white whole wheat flour
3/4 cup Cocoa powder
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 cup water
1/2 cup canola oil
2 teaspoons vanilla extract
~ Preheat the oven to 350 degrees. Coat two 8X8" baking pans with cooking spray.
~ In a large bowl, stir together the dry ingredients.
~ Add the wet ingredients and mix until combined.
~ Divide the batter between the two pans, and bake for 30 to 35 minutes. Allow to cool in the pans, then turn out onto platters and serve!