I know I'm a little late on the whole Mother's Day celebration and this is normally where'd I'd blame someone else, i.e. the public school system, society, my mom (I'll cut her some slack because it is/was her day), but my mom has always taught me to never blame someone else for your own actions.
In honour of this belated Mother's Day, I've decided that I am going to share with the world the wonder that is my mother and five of the most memorable things that she's taught me.
1. Never eat raw cookie dough. It has raw eggs which could make you really sick. Granted, I eat it anyways, but I definitely know that she's coming from a good place.
2. Always do the dishes. Recently, I've even learned that if you do them as you're baking, it makes it much more easy and much more efficient.
3. No elbows on the table. Apparently it's bad manners. I like to think that I'm just doing what biology has told me I'm meant to do, which apparently means sitting at the table like a cave person while I use my almost extinct wisdom teeth to tear at my juicy tri-tip.
4. Always be professional, even in those rare circumstances when you want to punch your boss for yelling at you for not telling him that someone is on the phone for him in the proper way. Yes, untraceable rumours are still unprofessional.
5. Pay it forward. Doing something nice for someone else will undoubtedly bring about great things when the person you've helped is one day able to help another person. i.e. Make someone a cake and one day they might make one for someone else.
I could go on forever because my mom has taught me so much about myself and about others and there's really no way that I could ever repay her for the sacrifices she's made for me and all the things she's helped me achieve.
My mom is Kitchen Karate's self-professed #1 fan and she's always encouraging and helpful whenever I need her.
Happy Mother's Day mom! I love you!
These mini cakes are delicious and absolutely perfect for this time of the year. The recipe consists of chocolate cake cut in to circles, with strawberries and a buttercream frosting. Not only are they absolutely scrumptious, but aren't they the cutest things ever?
Individual Chocolate Strawberry Cakes
Yield | 6 servings
Chocolate Cake via Whisk Kid
1 1/3 cup flour
3/8 cup (33 g) unsweetened cocoa powder
1 1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, room temperature
1 1/2 cup brown sugar, lightly packed
2 eggs, room temperature
1 tsp. vanilla
4/6 cup sour cream, room temperature
4/6 cup hot coffee (I didn't add the coffee and the cake still tasted great)
1. Preheat the oven to 350'F and coat a 13x9-inch rectangular cake pan with cooking spray.
2. In a medium bowl, combine the flour, cocoa, baking soda, and salt and set aside.
3. In a large bowl, mix together the butter and brown sugar until light and fluffy. This should take about 5 minutes. Add the eggs one at a time, beating well after each addition until each egg is well incorporated. Add the vanilla.
4. Pour a third of the dry ingredients into the wet ingredients and mix until just combined. Proceed by adding half of the sour cream and mix until combined. Repeat the process, alternating between the flour mixture and the sour cream, making sure to end with the flour mixture. Scrape down the sides of the bowl and beat until all is combined. Stir in the hot coffee if you choose to use it.
5. Add mixture to the cake pan and bake in the oven for 25 - 30 minutes or until a toothpick inserted in the center comes out clean.
Buttercream Frosting via Martha Stewart
1 1/2 cup butter, room temperature
4 cups icing sugar
1/2 tsp. vanilla extract
1. While the cake is cooling, beat the butter in a large bowl on medium speed until light and creamy.
2. Add the icing sugar 1/2 cup at a time and beat until well incorporated.
3. Add the vanilla extract and beat well.
Assembling the Cakes
approx. 24 fresh strawberries
mint leaves for garnish
1. When the cake is cooled cut out circles approx. 3 or 4 inches in diameter with a round cookie cutter. Remove cut out portion from the pan and, using a seraded knife, slice the piece in half horizontally to make two halves.
2. Pipe a generous amount of frosting on to the top of the bottom piece and proceed to place slices of strawberry on top, pressing down to make sure the strawberry pieces don't slide.
3. Place the top half of the cake on top and pipe another generous helping of frosting. Add a full strawberry (without the stem) and a mint leaf to garnish.
I really hope you enjoy these! Please, let me know if you try them!
Until next time, happy baking!
Until next time, happy baking!