I'm guessing my time here will be sketchy at most.  I've taken on a job in a restaurant that moved it's address and now has a bakery.  They are also opening a market area for people to come buy 'goods'.  It's super nice, since the building is brand new and all the equipment is new, too.  So far I'm enjoying it.  I will say it is difficult to once again get into a kitchen and make someone else's recipes.  That's the only downer for me.  I make a ton of scones and focaccia for the restaurant.  Also muffins and cookies.  I also get to decorate cakes:  ginger lemon and chocolate mochas so far.

On another note, I found out that my application has been placed on the desk of another chef in another restaurant.  We'll see what they have to offer there and I'll pray about it to see if it is for me or not.  Although, I'm almost 90% certain I'd get to make more of my own things.............

Life's been rather slow here lately.  School's almost out and I have a possiblity of a job.  Now... what to do with those kids.........  ;)

These are cupckaes I made for #3's summer birthday class party.  The first one is a lil fuzzy.  :)

Who could resist Devil's food cake??  I guess if you don't like chocolate, but then you wouldn't make it in my house...  My daughter has gotten together with a girl in her class as well as other students and they have decided to throw a surprise party for their teacher to let her know how much they appreciate her.  #1 asked me if I could send in our make something.  SO I decided cupcakes were in order.  I made the Golden Vanilla Cake (previous post) and these.  I found the recipe on Tartlette's blog.

Devil's Food Cake, adapted from Dorie Greenspan:

Makes 8 individual cakes

1 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, at room temperature
1/2 cup (packed) light brown sugar
1/2 cup sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
2 ounces bittersweet chocolate, melted and cooled
1/2 cup buttermilk or whole milk, at room temperature
1/2 cup boiling water
4 ounces semisweet or milk chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 8-x-2-inch round cake pans, dust the insides with flour, tap out the excess and line the bottoms with parchment or wax paper. Put the pans on a baking sheet.
Sift together the flour, cocoa, baking soda, baking powder and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugars and continue to beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition. Beat in the vanilla.
Reduce the mixer speed to low and mix in the melted chocolate. When it is fully incorporated, add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients). Still working on low speed, mix in the boiling water, which will thin the batter considerably. Switch to a rubber spatula, scrape down the bowl and stir in the chopped chocolate. Divide the batter evenly between the two pans and smooth the tops with the rubber spatula.
Bake for 25 to 30 minutes, rotating the pans at the midway point. Transfer the cake pans to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

Of course I made mine into cupcakes.

I got this from another blog community that I go to.  I just had to share it!  LOL

Flour and Water

How come when you mix water and flour together

You get glue?..
and then you add eggs
and sugar...
and you get cake?


Where did the glue go ?

NEED AN ANSWER?

You know darned well where it went!

That's what makes the cake
stick to your BUTT!!

These are my husband's favorite bar cookies.  They never last long once he's found out that I've made them.  LOL  I am not certain where the recipe originated...

Chocolate Raspberry Crumb Bars Recipe

1 cup butter, softened
2 cups flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups semi-sweet chocolate chips, divided (I always add more like 3 cups and divide from there)
1 can (14 oz.) sweetened condensed milk
1/2 cup chopped nuts (optional) (walnuts are good)
1/3 cup seedless raspberry jam (I always add more, and we don't mind the seeds here)

PREHEAT oven to 350 F. Grease 13 x 9-inch baking pan.

BEAT butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown.

COMBINE 1 cup morsels and sweetened condensed milk in small, heavy-duty saucepan. Warm over low heat, stirring until smooth. Spread over hot crust.

STIR nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool in pan on wire rack.