Hi everyone. Please click on the title of this post to read more. I Have a few announcements about some events with which I’m involved before I get to the meat of the blog today:
This Saturday, Sept. 6th, there will be a Parents Who Rock all day charity music fest in Montclair, 72 High Street. The raindate is Sunday, Sept. 7th (I’m performing at around 2PM). For more info, check out www.parentswhorock.com
Also, an amazing event is also coming to Montclair next weekend and I am the local food sponsor:
To: Parents who DISCO!
Catch Saturday Afternoon “Fever” at Baby Loves Disco
Montclair mama, Bridget Sarubin – owner of Family-Friendly PR a child and parent focused public relations firm is the Host of the newly launched Baby Loves Disco, North Jersey, NJ this Fall 2008. Baby Loves Disco events regularly sell out clubs in major cities nationwide.
Baby Loves Disco transforms Diva Lounge, one of New Jersey’s hottest nightclubs into a child proof Saturday afternoon disco for hip parents and their kids (ages 6 months – 7 years).
Featuring a live DJ, diaper changing stations, bubble machines, healthy snacks created by Alma Schneider of www.Takebackthekitchen.com and optional cocktails for non-driving parents.
Activities and goodies will be offered by national and local sponsors including free balloons from www.SuzySaid.com , face painting from NJ Family Magazine and Club Kid’Doo, story-time from Watchung Booksellers, Dance instruction from Stories In Motion, The MotherHood magazines, clothing raffles from Minnow and more.
Baby Loves Disco – Saturdays 2-5pm, Sept. 13, Oct. 18, Nov. 15. Diva Lounge – 369 Bloomfield Ave. Montclair, NJ 07042 $12 per walking human. Purchase tickets at: www.babylovesdisco.com/locations/northjersey/ to contact Bridget Sarubin go to www.familyfriendlypr.com (973) 783-1993
Back to our cooking! I was speaking with someone special (see who in the video below) who had some great suggestions regarding where to get our recipes. For some of us, it can be very frustrating to spend the time and energy, let alone the money, making a recipe that may come out lousy. What to do? Get the recipe from the source, the person who made it and let you have the recipe. This allows us to go back and ask for assistance if need be. She gave me the recipe for her incredibly moist and tasty Chocolate Bourbon cake which is below and which she was kind enough to share with strangers on the beach when she visited us. Now you are all the fortunate recipients!
Chocolate Bourbon Cake:
1 3/4 cup strong decaf coffee
1/4 cup bourbon
5 squares unsweetened chocolate
2 sticks unsalted butter, cut up
2 cups sugar
2 cups flour
1 1/4 tsp baking soda
1/2 tsp salt
1 tsp vanilla
bourbon cream cheese frosting (following recipe)
1. Preheat oven to 275
2. Butter 2 9 inch cake pans. Cut a circle of wax paper the size of
the bottom of the cake pan and place in bottom of pans. Butter the
waxed paper. Dust the pans with unsweetened cocoa powder or flour
and shake out the excess
3. Place coffee, bourbon, chocolate and butter over medium heat until
chocolate and butter are melted
4. Add the sugar. Turn off the heat. Let cool 15 minutes, stirring
occasionally to dissolve the sugar.
5. Sift the flour, baking soda and salt. Add the flour mixture
gradually to the chocolate mixture, beating with a whisk or electric
hand mixer on medium speed.
6. Beat in the eggs, then vanilla
7. Pour the batter into the prepared pans and bang the pans gently to
break the air bubbles. Bake for around 40 minutes or until a
toothpick inserted in the center comes out clean. Keep checking.
Don’t let it overcook. Even a little bit of moist batter on the
toothpick is better than overcooking.
Cool the cake completely in pan before removing. Refrigerate.
Frost middle, sides and top of cake with bourbon cream cheese frosting:
Bourbon Cream Cheese Frosting
8 oz cream cheese, softened
1 stick unsalted butter, softened
1 TBS bourbon
1 tsp vanilla
2 lbs confectioners sugar
Put all the ingredients into a food processor and process until
smooth. If you don’t have a food processor, cream butter and cream
cheese with a large spoon. Slowly add the confectioner sugar. Then
stir in the vanilla and bourbon.