I guess I'm coming out of my winter doldrums. Not that it is melting here, mind you, but I did see bluebirds at work. I was in a bit of a funk for awhile. I am snapping out of it. I'm back to baking, started some seeds, shoveled and chipped my way into the greenhouse, and back to making Pinterest projects. Here are a couple of my Pinterest baking projects:
I have faith spring is around the corner. Thank goodness. I know I am ready.
MANDY’S TRIPLE CHOCOLATE KAHLUA CAKE
1 box chocolate cake mix
1 box chocolate pudding
1/4 cup chocolate syrup
1 cup chocolate chips
Flour a chocolate cake pan with cocoa so it won’t show after baking
½ cup oil
½ cup water
½ cup kahlua
Mix together all ingredients in a large bowl. Bake in a Bundt pan that has been greased and floured for 40 to 50 minutes at 325. Make topping. Remove from oven and while warm, pour topping over cake.
Rosemary Sea Salt Flat Bread
1 3/4 cups plain flour
1 tablespoon chopped rosemary plus 2 extra sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon
Preheat oven to 230°C/450°F with a sturdy baking sheet on the middle rack.
Sift flour into a medium bowl and add chopped rosemary, baking powder and salt. Make a well in centre, then add water and oil and stir with a wooden spoon to form a dough. Knead dough gently on a clean work surface until you have a nice ball (doesn’t require much kneading).
Divide dough into three pieces, setting aside two of them in plastic wrap. Roll out your remaining dough on a sheet of baking paper until the dough is thin and in a shape you like (I went for oval, because I am bad at rolling and that’s just what happened).
Brush the top with extra oil and lightly press some extra rosemary leaves into the dough. Sprinkle with sea salt. Gently lift your baking paper and dough onto your pre-heated baking sheet and pop in the oven until golden, about 8-10 minutes. Transfer flatbread to a rack to cool, discarding baking paper.