Since I just posted about K’s birthday cake, I also need to share the Fudgelet’s second birthday cake. Or should I say cakes? I ended up making this recipe into 2 cakes because we were having friends over in the morning for a playdate party and then K was going to celebrate with us in the evening when he was home from work. I figured there is nothing wrong with blowing out candles twice. Speaking of, how many candles do you put on cakes? Always the number for a person’s age? Or a random number/design? Or a combo? I did a random number which confused one of the party guests. We used to do both…one color for the age and then other colors to form a design. Blowing out candles was so fun, why not have more?
When we had visited Maryland, K got to try brownie bites. Technically, this was the second time he had tried them. Now, I already knew he was a corner brownie fan. It turns out, he is a fan of brownie bites, too. Which is amusing since you can buy them at so many stores and he had never asked for them. Anyway, I decided to try my hand at them after seeing they cost $5 for less than 2 dozen at my local grocery store. I could have used one of my other brownie recipes, but I wanted these to be nice and sturdy, while still being chocolatey. Some of mine turned out a bit small because I didn’t fill them up all the way…but that is also how I ended up with extra. Next time, I will fill all of them to the top because they turned out the best.
It’s not quite the end of summer. It’s just the end of August. In fact, in Seattle, summer is considered to extend into September. Our summer starts a bit late (usually after July 4) and then is still going 2 months later. This ice cream is super easy to make since there are no eggs to temper, yet it still remains soft. I am not positive if the golden syrup is necessary for that. I am tempted to try it with all granulated sugar and not partial syrup, but I also don’t want to mess with a good thing. It is a really dark color because I used black cocoa (bought from King Arthur Flour). If you don’t have it, or just don’t feel like paying for it (it’s a bit expensive), you could also use a high-quality cocoa powder that is Dutch-processed. I say high-quality just because if you are going to go to the effort to make ice cream, you may as well use nice ingredients. And for chocolate ice cream, don’t you want the chocolate to be gooooood?
I have made chili before, and even shared it on here. And again here. After growing up not having it very often (someone in the family didn’t care for beans-ahemDadahem), I enjoy eating it. On its own it is good, but it is even better with cheese and other toppings. Mmmm. Kind of like a baked potato. I made this recipe on a warm day, but thankfully we have air conditioning, so I can ignore the weather a bit and make the food I am in the mood for. Or at least the food I bought groceries for. (It seems silly to complain about, but isn’t it a little annoying when you expect rainy/cool weather and plan a comfort food meal only to have really sunny, warm weather instead?)
It appears that I like chocolate cookies. I have made several versions on this blog, but apparently never the Milk Bar version. So, it was about time. This is another fairly simple recipe from the cookbook, and if you have read the book at all you would know that is a rarity. You can make the batter in a short time, then bake the cookies whenever you like later. It’s great to make then be ready with fresh cookies. These involve a bit more effort than some cookie recipes, but they are my favorite of the bunch. Like brownie cookies. With Oreo-tasting bits in them. And a nice bit of salt. You really should make these.
If you have time to do some prep work ahead, this cake is really easy to come together because you can bake it a couple days after you assemble it. Thus, fresh coffee cake! I like the bit of chocolate in the middle because it looks like it is smiling.
A view of the loaf from the side: