Daily Archives: May 2, 2012

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Recipe Recap: Red Wine Cake

dessert - recipe

So as I mentioned in my last post, that Red Wine Cake I made for Book Club was a home run. You can’t taste the alcohol, but it definitely feels special.

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Who did all the work? As usual, Ms. Betty Crocker.

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As with the Orange Soda Cake, I leave it to the experts. Basically just add red wine, cinnamon, and water. I followed the recipe on The Parsley Thief’s website, subbing butter for oil and and 2 TB egg whites for one of the eggs (we ran out).

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Aaaand pudding mix! Always the secret ingredient. (Remember my Figgy Pudding cookies?)

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Beat with an electric mixer, pour into a greased/floured bundt pan…

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…bake for 45 minutes at 350 until a (really long) toothpick comes out clean. Then use that same skewer to make holes all over the cake…

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…for the glaze! More wine, sugar, and butter.

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Pour half of it on top…

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…allowing those little holes to seep inside.

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After 15 minutes of cooling, flip that baby over…

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…and pour on the rest.

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Baking experts, WHAT DO YOU DO about this gathering glaze situation? I wound up draining it, because I didn’t want my cake sitting in a shallow pool.

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A little trip in the fridge helped gel it all up. Even if it didn’t look as pretty as possible, it tasted incredible.

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Red Wine Cake (from The Parsley Thief)

  • 1 box Yellow Cake Mix
  • 1 box instant vanilla pudding
  • 2 teaspoons cinnamon
  • 1 cup red wine (divided)
  • 1/2 cup water
  • 2 sticks butter (divided)
  • 3 Large eggs (plus 2 TB egg whites – or just use 4 whole ones)
  • 1 cup sugar (I used raw turbinado)

Preheat oven to 350. With an electric mixer, combine the cake and pudding mix with cinnamon, 1/2 cup red wine, water, 1 stick melted butter, and eggs. Pour the batter into a greased and floured bundt pan. Bake for 45 minutes, until a long toothpick (or chopstick) comes out clean. Use the same cake tester to make holes in the cake as it cools.

To make the glaze, heat the other stick of butter with sugar and remaining 1/2 cup red wine, until the butter melts and the sugar is dissolved. Pour 1/2 the glaze over the hole-y cake while it’s still in the pan, then allow to finish cooling for 15 minutes. Invert onto a plate, and pour the rest of the glaze on top (you may have to rewarm the glaze if the butter starts separating).

 

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Fifty Shades of Vegetables

appetizers - books - dessert - snacks

Woah, I can’t believe it’s already May; Happy APAHM! Remember that shoot I did mid-April with The National Film Society? Here’s one of the videos.

I spent most of the day doing blog-move work and got hungry around 4pm. Since book club wasn’t until 7, I snacked on a piece of the red wine cake to tide me over…

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…holy $#@!!!

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Will definitely be posting the recipe for that, since almost the entire thing was eaten, amongst a sea of food…

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…mostly veggies!

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Wound up noshing on three platefuls….

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Aside from the obvious produce, here’s what else was on them: TJ’s Popcorn with herbs and spices…

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…Nectarine Conserves on beer bread

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Lemon Creme Almonds from Sprouts Market…

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…Camembert with Fig Syrup and Chai-Bliss Almonds (baked at 350 for 10 minutes)…

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…homemade walnut hummus drizzled with olive oil (there were olives too but I snapped the photo pre-garnish) and served with pita chips…

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…crostini with cheese, figs, almonds, and rosemary…

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…and Tzatziki/Rice Crackers

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We actually talked about the reading selection this month too! People seemed to be very divided on Fifty Shades of Grey; still, it’s pretty impressive that an e-book turned into such a phenomenon…

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…speaking of which, our book club organizer just released one herself! For any of you planning to get hitched, check out “Wedding Darling!”

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Jenny (who you also know from our Dessert Darling adventures) has not only expertly planned her own epic big day, she’s attended over 31 ceremonies and even played the bride in “The Wedding Crashers.” Remember this scene?