6/20 Quote of the Day

“Seize the moment. Remember all those women on the ‘Titanic’ who waved off the dessert cart.”
― Erma Bombeck

Dontcha dare wave off that slice of cake in front of you.

🙂

Raining Chocolate

Honey Cornmeal Cake

Honey Cornmeal Cake

makes 1 cake (8-in)

Start to finish: 1hr 25 min (with cooling time)

Ingredients:

¾ cup plus 2 tablespoons all-purpose flour

¾ cup fine grind cornmeal

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup plus 2 tablespoons sugar

¾ teaspoon salt

2 tablespoons plus 1½ teaspoons honey

½ teaspoon finely grated orange zest

5 eggs, at room temperature

Directions:

1. Preheat the oven to 325˚. Coat an 8-inch round cake pan with nonstick cooking spray and set aside.

2. In a small bowl, whisk the flour with the cornmeal until just combined. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter with the sugar, salt, honey and orange zest until pale and fluffy, about 5 minutes. Add the eggs, one at a time, incorporating fully before adding another. (The batter may start to separate for the last few eggs.) Using a rubber spatula, fold the flour mixture into the butter mixture until just combined.

4. Pour the batter into the prepared cake pan and bake for 40 minutes or until golden brown and a skewer inserted into the center of the cake comes out clean. Cool the cake slightly, then remove from the pan, slice and serve.

-Raining Chocolate

Abstract art, abstract food

“When I was your age, we didn’t even have cellphones. So don’t come complaining about not having an I Phone 5.”

Ugh. Parents, always saying their favorite phrase. “When I was your age…”

when I was your age

I’m sure you all had that thought. 🙂 Living in a world where every second is a change somewhere in the world.  Just a couple years ago, the Samsung Galaxies, the I Phones, and mini laptops were in. And a few more years was the creation of Elmo.

elmo

No, not that kind of Elmo.

elmo tech

This kind. Teachers now still use it for it is quite an advancement in technology.

Anyways, change is something that is natural, that is never going to stop. But that doesn’t mean we need to just ignore the past. I mean, I still love Tetris…

tetris

You’ve got to accept the fact that change is life.

change

Now let’s try to look at it in matters to art.

In the olden days, there used to be a type of art called realism. This art was basically about daily life, reality of life, about facts, and usually about the middle and lower class, or in our terms, the poor peeps. There were no fancy decorations, no fluffy toppings, like a beautiful cupcake.

cupcake

However, a new era of art was found. Modernism.

Modernism is a type of art found in the 19th and early 20th centuries. It is a mix of fauvism, cubism, and post-impressionism. In world war I, there was too much modernism in propaganda and such that it was too much suffering. Therefore, many people of that age are jaded and search for a relief.

Does anyone know Duchamp?

A french modernism artist, his artwork enchants me.

duchamp fountain

Yes, this is a urinal. This artwork is basically a urinal flipped down, and called a fountain. Surprisingly, it’s a quite famous art. This reminded me of another artwork,

this is not a pipe

“This is not a pipe”. Translated from french, this painting and the fountain by Duchamp gave me a great thought. If we can convince people that the “thing” is not what it actually is, why can’t we do that with food?

Old-Fashion-Berry-Layered-Cake

This is not a cake, it’s poison.

:b

For those of you chickeneers who have kids, you can try pulling off a this is not a vegetable.

salad

This is not salad, this is colored paper with sour candies. These are flowers.

pasta

Oh, there goes my hair…

🙂

A famous painting by Picasso was the Guernica.

guernica

This cubism art was created in response to the bombing of Guernica, a small city in Spain. German and Italian fighter planes dropped bombs during the Spanish civil war. Abstract art. That’s what I call modernism art, and I love it for being abstract. It allows the person to see art and interpret it any way they want. This could be a nightmare of someone in Guernica, or a famous horror film made in Spain. It all depends on the person. I feel that food should be like that too. Abstract food, edible art that the receiver can interpret as anything they want to see it as.

abstract cup

This can be a cup of sprite with different food coloring drops. Or it can be water with melted jelly beans poured in. One day, there will be something called abstract food. Copyright Raining chocolate 2013!!! :b

Go home, go to a restaurant, a friend’s house, a market, and look at a commonly eaten food. Forget about everything you’ve ever known about that food. Then try to think of what that food can be. Create your own abstract food.

Food Recipes: Butterless Cake

I know what you’re thinking. How can you make a cake and not have any butter in it? Well, it’s possible. And it tastes pretty good, if I do say so myself. This recipe goes all the way back to World War I – an era where everyone was all about conserving food in order to give the most to our soldiers on the front, fighting for our safety. Therefore, when temptation gets the best of the people during this time period, they whip up a butterless cake. It’s also called War Cake or Unemployment cake. I made this for my World War I project a couple weeks ago and topped it off with some cream cheese frosting leftover from the Red Velvet cake I made a couple days before.  My whole cake was gone by the time school was over…..So if you’re in the mood to take a trip to the past or just want a guilt-free dessert, keep reading! Recipe adapted from the cookbook Forgotten Recipes by Jaine Rodack.

So here’s the ingredients you’ll need:

  • 1 egg, separated
  • 2/3 c sugar
  • 1/2 c evaporated milk (Recommended, but use regular milk if you don’t have it. It still turns out great. 🙂 )
  • 1 c flour
  • 2 level teaspoons baking powder
  • 1/8 tsp salt
  • 3/4 tsp lemon extract 

Instructions: 

  1. Beat the egg yolk in a large bowl until light and fluffy. 
  2. While beating, gradually add in the sugar and the milk. Mix until combined.
  3. In a separate medium bowl, mix all the dry ingredients together. (Flour, baking soda, and salt.)
  4. Mix in the leftover egg white and the lemon extract to the large bowl, stirring until combined.
  5. Slowly add in the dry ingredients to the wet ingredients and stir until all have been mixed in.
  6. Pour batter into a loaf pan.
  7. Bake on the middle rack of the oven for 30-35 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  8. Let the cake cool for 20-30 minutes.
  9. Frost the top of the cake with cream cheese frosting.

That’s it! It’s a pretty easy recipe to follow for a delicious guilt-free cake. Let me know what you guys think!

Happy baking,

Cinnamon Roll.

Food Recipes: Red Velvet Cake/Cupcakes!

                IMG_0200[1]                                       IMG_0184[1]

Everyone likes Red Velvet cake; it’s a given! So I’d like to introduce to you the best Red Velvet cake recipe you’ve ever seen. I used this recipe to make both cupcakes for friends as well as a pretty rad birthday cake for my sister as shown above! My relatives that attended the birthday party loved the recipe – it was satisfying, moist, yet not too sweet. Topped off with a whole bunch of  fresh strawberries and Betty Crocker’s Rich and Creamy Cream Cheese Frosting, it was all gone by the end of the party.

The recipe features a secret ingredient that you normally wouldn’t think of using, but don’t you dare skip out on it though! You won’t taste it in the cake, but it makes the cake so moist and delicious that you’ll find yourself indulging in another slice soon after. This recipe is adapted from DivasCanCook – she has a lot of wonderful recipes, check out her awesome site here and check out the original recipe here! Alright, let’s get to the recipe!

So here’s the ingredients you’ll need:

    • 2 cups all purpose flour
    • 1 teaspoon of baking soda
    • 1 teaspoon of baking powder
    • 1 teaspoon of salt
    • 2 tablespoons of unsweetened, cocoa powder
    • 1 3/4 cups sugar (Or 2 cups, if you’d like the cake to be sweet)
    • 1 cup vegetable or corn oil
    • 2 eggs
    • 1 cup buttermilk
    • 2 teaspoons of vanilla extract
    • 1-2 oz. red food coloring
    • 1 teaspoon of white distilled vinegar
    • ½ cup of prepared plain hot coffee (AKA Secret Ingredient. Don’t skip this ingredient!)

Instructions: 

  1. In a medium bowl, sift the cocoa powder. I found that because the cocoa powder originally has little clumps stuck together, if you don’t get rid of them, they’ll be hard to get rid of afterwards. They might show up in the finished cake as well. 
  2. In the same bowl, mix in the flour, baking soda, baking powder, and salt. Set this mixture aside.
  3. In a separate large bowl, mix the sugar and vegetable oil together until thoroughly combined. Depending on how much sugar you added will change the consistency of the mixture. 
  4. Add in the eggs, buttermilk, and vanilla to the mixture (large bowl). Stir all together until combined. The mixture should be liquid-y now. 
  5. Add the red food coloring and continue to stir until it’s all combined.
  6. Stir in the coffee and white vinegar. Make sure the coffee has cooled down before adding it to the mixture. 
  7. Taking the dry ingredients mixture, add a little bit of it at a time to the wet ingredients and stir until all of the dry ingredients have been mixed in. Be careful not to over mix- you don’t want a tough cake. 
  8. Coat an angel food cake pan with butter or baking spray.
  9. Pour the batter into the pan.
  10. Bake in the middle rack for 30-40 minutes. Check to see if the cake is done by sticking a toothpick in the cake. If the toothpick comes out clean, then the cake is ready. If the toothpick comes out with bits of batter stuck to it, bake for an additional 2-3 minutes, but keep an eye on it to prevent over-baking.
  11. Let the cake cool for 20-30 minutes.
  12. Put a plate on top of the cake pan and flip over so that the pan is now upside-down and the cake is on the plate.
  13. Cut the cake in half with a knife and frost the inside and the top with cream cheese frosting when the cake has cooled completely.

Enjoy! 🙂 Write a comment down below if you tried this recipe. I’d like to know what you guys think!

-Cinnamon Roll.