good chocolate cake is worth its weight in gold, and its true value
is in its dual ability to taste as decadent and sinful as James looks in a
Tom Ford while touching that spot in you that longs for something soft and domestic. The one you feel when you and your quartermaster lean together, mentally, physically, emotionally exhausted, against the kitchen counter post-mission, hours before dawn. Wearing only pajamas, in silence you eat mouthfuls of cake straight from the platter, sharing the only clean fork in the flat. Every heavy bite pulls you closer to much-needed sleep, and you soften a little, knowing you won’t have to sleep alone. It tugs at that spot in your chest that reminds you you’re safe – someone’s looking after you. It’s not glamorous, not one bit. But it all tastes like home. Novel, that.
For the cake you’ll need:
2 cups all-purpose flour
2 cups granulated white sugar
¾ cup Dutch-process cocoa powder
2 tsp baking powder
1 ½ tsp baking soda
1 tsp salt
1 cup whole milk, or whatever milk you
have on hand
½ cup vegetable oil or coconut oil
2 tsp vanilla extract
A ~*splash*~ (roughly 1 ½ tbsp if the
vagueness of that gives you hives) of hot, freshly-brewed coffee OR 1
tsp espresso powder
1 cup boiling water
Preheat your oven to 350F degrees,
or 325F if you’re using a convection oven. Butter and lightly flour
two 9” cake pans and set aside.
Combine all dry ingredients
(flour, sugar, cocoa powder, baking powder, baking soda, salt and
espresso powder if using instead of coffee) in the bowl of a stand
mixer or a large bowl if using an electric mixer. Use the stand
mixer’s paddle attachment to combine, or a whisk if using an
Add the milk, oil, eggs and
vanilla. Mix at a medium speed until combined.
Lower the speed and add the hot
coffee and boiling water so you don’t burn ya self.
Distribute the batter between the
two pans and tap on the counter to remove air bubbles. Bake for
30-35 minutes or until a toothpick comes out clean.
Let them cool in the pans on a
cooking rack for about 15 minutes before turning out to cool
Follow with chocolate buttercream
frosting (recipe below).
Note: This is a REALLY thin batter, so
don’t panic if you feel like you just made chocolate soup. It sets up
just fine. Also, I hate to go all Ina Garten, but the quality of the
cocoa powder in the cake AND frosting really makes all the
difference. It needs to be Dutch-process to reach its dark,
Chocolate Buttercream Frosting
For the frosting you’ll need:
1 cup unsalted butter, softened
¼ tsp salt
2 tsp vanilla extract
3 ½-ish cups confectioner sugar
½ cup Dutch-process cocoa powder
4 tbsp heavy whipping cream
In the bowl of a stand mixer (you
can use either the paddle or the whisk, but I like fluffy frosting
so I always use the whisk) beat the butter for a minute or two until
Add the salt and vanilla and beat
Add the confectioner’s sugar until
combined, and then the cocoa powder.
Add your heavy whipping cream one
tbsp at a time until it’s the consistency you like! Beat it in on
medium for a minute.
Note: If you like enough frosting to bathe in, be sure to double this recipe. It’s plenty to cover the cake (and very rich), but if you’re looking for a solid inch of coverage on each side… yeah. Double it.
I spent a lot of time imagining what sorts of bizarre upgrades Q would give a KitchenAid stand mixer while making this.
For the dough:
1 package yeast (2 ¼ teaspoons)
½ cup lukewarm water
½ cup sugar
½ cup scalded milk, cooled to warm
1/3 cup melted butter
1 egg, room temperature
2 teaspoons salt
4 cups bread flour (or all-purpose flour)
6 tablespoons melted butter, divided
5 granny smith apples, peeled, cored, and diced
½ cup sugar
1 cup brown sugar
2 tablespoons ground cinnamon
¼ cup cream cheese, softened
4 tablespoons butter
1 ½ cups powdered sugar
½ teaspoon vanilla extract
¼ teaspoon salt
In a small bowl, add yeast and 2 teaspoons of the sugar to the lukewarm water and let it sit until it dissolves, about 10 minutes. In the mixing bowl of a stand mixer using the dough hook attachment, (or a large mixing bowl with an electric mixer) add scalded milk, melted butter, egg, remaining sugar, and salt and mix on low speed until combined. Add half of the flour and mix until smooth. Add yeast mixture and continue to mix on low. Slowly add the remaining flour (if using an electric mixer you will have to stop when it’s getting hard to mix and use a wooden spoon to incorporate the rest of the four as best you can- the motor of the electric mixer will burn out- then turn dough to a floured surface and knead for 5 minutes, folding the dough over onto itself and pushing down repeatedly). For a stand mixer, increase the speed to medium and knead for 5 minutes. Remove dough, place in a greased bowl, cover, and set aside on countertop or warm place. Let it rise until it is double in size, about 2 hours.
While dough is rising, make the filling. Heat 4 tablespoons of the butter and sugar in a large skillet, then add the apples. Sauté until apples are slightly caramelized. Remove from heat and set aside.
When dough has risen, remove cover and, using your fist, punch the dough down and remove from the bowl. Roll out on a well-floured surface into a 16x24 inch rectangle and spread the remaining 2 tablespoons butter almost out to the edges, but not quite. Mix the brown sugar with the cinnamon and sprinkle evenly across the butter. Spread the apple mixture over the brown sugar as evenly as you can. Roll into a log, starting from one end to the other, lengthwise, so the log is 24 inches. Cut 2 inch slices, this will give you 12 cinnamon rolls.
Line a 9x13 baking pan with parchment paper and butter the parchment. The cinnamon roll slices close together, but not touching, in the pan. Cover with plastic wrap and let rise until the dough is doubled, 1 ½-2 hours.
While the rolls are rising, preheat the oven to 375°F. Bake for about 20-22 minutes, being careful not to over-bake them.
While the cinnamon rolls are baking, mix cream cheese, butter, powdered sugar, vanilla, and salt together with an electric or stand mixer on medium speed and set aside. When cinnamon rolls come out of the oven, spread the glaze over the top and serve.
It’s been over one Year since Nikki has made this blog and it’s but amazing and wonderful. It helped me become more positive, made me become more of myself, helped me with puns, and helped me find who I am. Thank you all so much<3
To my tumblr buds~ even if we don’t talk that much or not at all… I still consider many of you my tumblr buds why? Mainly because we talked at least once from just a simple question to a group chat from networks. To my tumblr buds who deal with me almost everyday thank you for accepting me for who I am, a weird kitty cat ( or Batman )<3 I love all of you so much<3
I really love coffee, especially Starbucks coffee but the nearest starbucks is 40 miles away and I could buy the gas to drive there with the money it costs to get a drink there so I have learned how to make my own coffee drinks. Here’s a bunch of my favorite recipes that are cheaper and kind of fun to make. None of them require an espresso maker so that’s kind of nice. None of these are exactly how any coffee shop does them. They’re my attempts at making good coffee at home without much equipment.
Equipment you will need:
A microwave or a stove
A pan and whisk or a jar
Food items you will need for all:
For all recipes instead of espresso you can either double brew your coffee (make the coffee and then pour it back into your coffee pot) or you can use twice as much grounds per cup. I use both interchangeably but I’m sure there’s some taste difference between them.
For many coffee recipes you either need steamed milk or frothed/foamed milk or both. They’re both very similar but here are the differences.
Steamed milk is obviously less foamy. It is made by using a steam wand to I guess stir milk while it heats. It ends up steamed but not super foamy.
Foamed milk is used with the same tool but as it foams you bring the tool lower so that it really foams up the milk.
I have never used a steam wand so I don’t know how it even works. I also like foamed milk better than steamed milk so here are some ways that I make it.
For something that I think resembles steamed milk more than foamed milk you can take a whisk or possibly an electric beater and whisk milk as it heats. Never boil milk because it gets scalded and that’s nasty. When I’ve done this method I’ve ended up with somewhat frothy, warm milk.
Another way is to get a glass jar and fill it no more than half way with cold milk. Shake it for about 30 seconds and then microwave for 30 seconds and then let sit for 30 seconds. This creates foamed milk with a little bit of steamed milk.
For a more foamy milk I believe you can warm the milk up first (not too much because you don’t want to get burned) and then fill the jar up no more than halfway and shake until foamed. Let sit for 30 seconds and then foamed milk!
It’s kind of like the jar method. You can warm the milk first or take all the metal and plastic parts away and then microwave the jar. I’m scared of breaking the jar so I just warm the milk first and fill the jar about halfway full. Then I use the plunger to bring air into the milk to foam it. To make less foamed and more steamed I only plunge the top half of milk and ignore the bottom. If I want foamier milk I push the plunger clear to the bottom of the glass. It takes about a minute or two to get it as foamy as I like it.
Whole milk works better to be foamed but basically all milk will work. Cold milk works really well to foam but I always use warm milk because I like my coffee hot hot.
For any of the syrups I tell how to use you can use a Davinci syrup (or other brand, that’s just my fav) alternative. You can buy those syrups at any grocery store. I make my own because I can and because they’re cheaper that way.
Now that you know how to make espresso without an espresso maker and foam without any fancy tools here’s some recipes you can use.
You will need -
Cocoa, chocolate powder, or syrup
Mocha is characterized by chocolate, coffee, steamed and foamed milk. You can do the chocolate part several ways. If I’m feeling lazy I use powdered chocolate mix (like Swiss Miss or something) in the bottom of my cup. If I’m feeling less lazy I make my own chocolate sauce. Sometimes I use this recipe: http://stickafork.net/2013/08/diy-chocolate-syrup/ Chocolate sauce is pretty versatile, I usually use brown sugar and it works fine. I’ve also used honey and different kinds of cocoa. Just do whatever works for you. You can also just use Hershey’s chocolate sauce or even Davinci or Torani. Starbucks even has a mix that you can use to make their sauce. Whatever you use pour it into the bottom of your mug.
While your coffee is brewing make your foamed milk with whichever method you prefer. Then while the foam is resting pour your coffee on top of your chocolate. Then pour the foam/steamed milk on top. There’s different methods to pour. For example, you can use a spoon to hold the foam back and let the liquid milk fall out onto the cup and then spoon the foam on top. I generally just pour it all and let it separate because it will. If you want to get all fancy you can sprinkle some cocoa or chocolate powder on top with or without a dallop of whipped cream. Or make it a macchiato and make a fancy grid on top with chocolate sauce.
It sounds complicated but once you make it once or twice it gets super easy. I can make two cups of Mocha in about 15 minutes. I can make one in about 5 minutes.
What you will need -
Cappuccino is 1/3 coffee 1/3 foam and 1/3 steamed milk. I love, love foamed milk so sometimes mine just ends up as ½ coffee and ½ foamed milk. Either way use a wide rimmed cup because that’s just the way to do it. It’s traditional and makes it look really cool by the end. So first make your double brewed coffee and your foam. If you like sweet things then put sugar or a sugar alternative in the bottom of your cup while coffee brews and foam rests. I love chocolate so sometimes I make a cross between a Mocha and a Cappuccino and put a piece of chocolate in the bottom of my cappuccino cup and then add more foam than I do with a mocha. This ones super simple, just pour your coffee in and then your foam on top. Probably use a method that creates less foam and more steamed milk if you want it more strictly a cappuccino.
What you will need -
A latte is espresso with mostly steamed milk and a bit of foamed milk. Lattes work best with the whisking milk on medium low heat in a pan. Then you have mostly steamed milk with a bit of foam. Just pour the coffee in the bottom half of the cup and then the steamed milk on top. Super duper easy and yummy.
Cinnamon Dolce Latte:
What you will need -
Dolce just means sweet in Italian so this ones kind of sweet. For this you make a cinnamon syrup which can be made in multiple ways. I like to mix equal parts water and sugar/sugar substitute and bring to a boil. Bring back to medium heat and put in a stick of cinnamon (1 stick or 1 tsp cinnamon per cup of water) and simmer for like 10 minutes. Don’t boil, it gets weird. Once it gets a little bit thicker than water pull it off and strain it into a jar. Or just into your cup if you only made a little bit. On top of this pour your coffee and on the very top your steamed milk. Sprinkle cinnamon on top. If you like it really sweet put lots of syrup, if not don’t. If you have leftovers put the lid on your jar and refrigerate. Should be good for up to 10 days.
You can basically make any type/flavor of coffee using the above tips. Buy syrups or make syrups and just add them to coffee and foam. Whip cream can put on top of foam or used in place of. Sugar substitutes work for anything. I prefer raw sugar but my mom prefers honey. I’ve used both with success. I worked for a restaurant supply store so I ended up with a lot of Davinci syrups. I’ve tried many flavors with great success, I generally use the Mocha recipe and just use a different syrup. It’s great fun. I hope you have fun too.
Anyway, those are just some of the recipes I use. They’re quite fun and don’t take too long. Plus you don’t need any fancy equipment which is super nice if you’re living in a dorm or just are poor like me and can’t afford any. I’m not any sort of expert on coffee so I may have some incorrect information, feel free to correct me, I’m just obsessed with researching coffee and coming up with new stuff. Have fun guys! I hope you like these recipes.
Imagine Bucky window shopping at Best Buy (or a similar store) because he loves learning about the latest technology, just like how he attended that convention in the first film.
The call comes through while Steve and Sam are out having coffee. Steve feels a pang of alarm when Bucky’s number flashes up on his screen - Bucky hardly ever calls, when he can text. Or email. Or maintain radio silence and let half the world explode around him before he feels the need to ask for backup.
But there are no explosions audible in the background when Steve answers. “There’s this cushion,” says Bucky breathlessly, without so much as a hello, “that gives you foot massages. Foot massages, Steve. From a cushion.”
“Bucky,” says Steve, dodging Sam’s questioning look with a wave of his hand. “Where are you?”
“Best Buy.” It’s been more than seventy years since Steve heard Bucky sound so happy about something. “Hey, wow, they have a cordless blender! That would be so handy, we could bring it with us on missions. And there’s this tiny robot that runs around the house and does your vacuuming for you…”
Steve sighs. “Just please tell me you’re using the card Stark gave you.”
“Roger that,” says Bucky brightly, and hangs up. No goodbye. No explanation for the call. Probably he’s gotten distracted by a washer-dryer combo or an electric milk frother or something.
“Trouble?” says Sam, watching Steve carefully over his latte, waiting for an action signal.
“Depends what you call trouble,” says Steve, and hides his smile behind the rim of his mug.