Holiday Favorites

Berry Good Chocolate Cake

The LAST issue of Cooking Light Magazine has this lovely cake recipe as it’s cover + feature for December. I’m so sad to see this magazine come to a close. This has been a staple in our home for many years. However, like with many things that have happened this year, when one door closes, another one opens.

I’m excited to see Cooking Light Magazine’s sister, Eating Well Magazine. Eating Well will continue to have some of the features of Cooking Light Magazine. Cooking Light will continue as an online pub, much like the rest of the industry.

Bitter Sweet.

As a jornalism major in college, print was my all-time favorite. Although my AP stylebook is quite dusty now, and my writing here on this blog is half an effort, I will miss holding this magazine, watching the pages become littered with notes, post-its and drops and drippings from recipes we’re trying. I’ve saved almost all of our Cooking Light Magazines and resort beack to them when in I’m in a rut. Thanks Cooking Light, you’ll be missed!

The cake recipe! Here it is! I’m giving you the cheat method because if you’re making this for tomorrow, you do not have time to make the full-on homemade chocolate cake that goes along with it.

Ingredients

  • Chocolate cake box mix (betty crocker is safe, we used the Devils Food flavor)
  • Glaze
    • 1/2 cup powdered sugar
    • 1/4 cup unsweetened cocoa (Vermont Nut Free or Nestle)
    • 1 oz semisweet chocolate chips
    • 2 tbsp milk
    • 1 tbsp unsalted butter
    • dash of table salt
  • Yogurt Cream
    • 1/2 cup heavy whipping cream
    • 1/3 cup powdered sugar
    • 1/2 cup plain 2% greek yogurt
    • 1/4 tsp vanilla extract
  • Fruit Topping
    • 1 cup fresh blackberries
    • 1 6oz container raspberries
    • 1 cup strawberries

Directions

  1. Preheat oven to 350 and spray two 8″ cake pans with non-stick spray
  2. Make your box of cake mix according to the package.
  3. Remove and let cool completely before moving on.
  4. Prepare glaze: combine the glaze ingredients in small sauce pan over low, stirring constantly for about 3 min. Cool slightly.
  5. Prepare the yogurt cream: place cream and powdered sugar in large mixing bowl and mix until stiff peaks form. Then add yogurt and vanilla and beat on high until well combined.
  6. Place 1 cake layer on a cake stand and top with yogurt cream leaving a 1/2 inch border. top with second cake layer. Carefully pour the glaze over the top, spreading to the edges and dripping down the sides. Arrange berries on top.
  7. Enjoy!

Serves: 16, Calories: 308

Snacking, Travel

Pumpkin Spice Latte Bread

If you’re really looking to spice it up this Thanksgiving, this bread is the answer. We love breads because they travel well – no worrying if your pie plate is safe in the trunk, or on so-and-so’s lap, or if your crust is done perfect and not gooey in the middle.

Lets be honest, we don’t even like the crust! So really, just make something that is super flavorful for Thanksgiving dessert. A homemade bread pulls double duty, too. It’s flexible. Well, I guess pie is too. But bread can be served with coffee or milk any time of day. You can warm it, or eat it ala mode, or pack it in lunches or eat it for breakfast. Bread is probably our go-to every time we bake.

As we prepare for Thanksgiving week, I’m counting all my blessings and finding the true meaning of the season. I found this quote today that really resonated with me:

“Be thankful for what you have; you’ll end up having more. If you concentrate on what you don’t have, you will never, ever have enough.”– Oprah Winfrey

You can always trust Oprah! Anyway, from our family to yours, Happy Thanksgiving.

Ingredients

  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 cup pumpkin
  • 1/2 tsp baking soda
  • 1 and 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1 and 3/4 cup flour
  • 1/3 cup milk
  • 1 tbsp coffee

Glaze

  • 1 cup powdered sugar
  • 1 tbsp cooled coffee
  • 1 tsp milk

Directions

  1. Preheat your oven to 350*. Spray a loaf pan with non-stick spray, set aside.
  2. Mix all of the ingredients above in a large bowl and pour into loaf pan.
  3. Bake at 350 for 1 hour.
  4. Let cool and mix up the glaze.
  5. Pour glaze over the top and enjoy!