Chocolate Sour Cream Bundt Cake

Posted on

This is hands-down the best cake I’ve ever baked. Super tender and super chocolatey without being too sweet, I can’t stop myself with just one slice — and I’m not even a cake person!

Adapted from a Bi-Rite Market recipe, this easy-to-bake cake stays fresh for days. Not that it’ll last that long before you eat it up.

Chocolate sour cream bundt cake

Ingredients:

Cake:
1 cup (8 ounces) butter
1/3 cup cocoa powder
1 teaspoon salt
1 cup water
2 cups flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract

Glaze:
4 ounces bittersweet chocolate, chopped
1 tablespoon agave nectar
1/2 cup heavy cream

1. Make the cake: Heat oven to 350F degrees. Butter and flour a Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and put over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. Put the flour, sugar, and baking soda in a large bowl and whisk to blend. Add half of the melted butter mixture and whisk until completely blended (it will be very thick). Add the remaining butter mixture and whisk. Add the eggs one at a time, whisking each to blend completely before adding the next. Whisk in the sour cream and vanilla until smooth.

4. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cook in the pan for 15 minutes and then invert onto a rack. Let cool completely before making the glaze.

5. To make the glaze: Put the chopped chocolate and agave nectar in a medium bowl and set aside. Put the heavy cream in a small saucepan and put over medium heat. Stir until the cream is hot. Pour the hot cream over the chocolate and whisk until melted and smooth. Drizzle over the cake.

Cheddar-Cauliflower Gratin

Posted on

Do me a solid and ignore how #uglydelicious the photo of this cauliflower gratin is. Really, the picture doesn’t do it justice. Tender cauliflower is coated in a gooey, cheesy bechamel and topped with crunchy panko for the ultimate winter side dish. This dish is heavy on the cheese, but also, like, vegetables. Win-win!

Cauliflower gratin

Ingredients:

1/4 cup plus 1 teaspoon salt, divided
2 medium cauliflower heads (about 4 pounds total), cut into florets
1/2 cup plus 2 tablespoon butter, divided
3/4 cup flour
4 cups whole milk, warmed
8 ounces aged sharp cheddar cheese, shredded (about 2 cups)
7 ounces Dubliner cheese, shredded (about 1 3/4 cups)
1/2 teaspoon ground pepper
1/2 teaspoon ground nutmeg
1/2 cup panko
1 1/2 ounces Parmesan cheese, grated (about 1/3 cup)

1. Preheat oven to 425F degrees. Bring 3 quarts water to a boil in a large pot over high. Season with 1/4 cup salt. Add cauliflower and cook, stirring occasionally, until tender, about 8 minutes. Drain cauliflower and set aside.

2. Melt 1/2 cup butter in a large saucepan over medium. Gradually whisk in flour. Cook, whisking constantly, until mixture is smooth, about 1 minute. Gradually whisk in warm milk. Cook, whisking constantly, until mixture is thick and bubbly, about 2 minutes. Gradually whisk in cheddar, Dubliner, pepper, nutmeg, and remaining 1 teaspoon salt until smooth.

3. Transfer cauliflower and 5 cups cheese sauce to a large bowl; stir to coat. Spoon mixture into a 2 1/2-quart baking dish. Pour remaining 1 cup cheese sauce over top. Bake in preheated oven until edges are bubbly, 15 to 20 minutes. Meanwhile, melt remaining 2 tablespoons butter. Place melted butter, panko, and Parmesan in a small bowl; stir to combine. Sprinkle panko mixture over casserole, and bake until golden brown, 6 to 8 minutes.

Sheet Pan Potato Hash

Posted on

This is one of those perfectly versatile dishes that serves as breakfast, brunch, lunch, or even dinner. I mean, it’s crispy potatoes loaded with all the salty-savory fixings, so what’s not to love? Put an egg on it and voila, you have the perfect one-plate meal.

Sheet pan potato hash

Ingredients:

2 1/2 pounds russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 1 tablespoon olive oil
Salt
4 eggs
8 ounces hot-smoked salmon or other fish
1/2 cup creme fraiche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion, for serving

1. Preheat oven to 425F degrees. Toss potatoes in a large bowl with 1/4 cup oil. Season generously with salt.

2. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s okay if they overlap as long as they’re even). Roast, undisturbed, until browned and very crisp, about 45 minutes.

3. Heat remaining 1 tablespoon in a large nonstick skillet over medium-high. Crack eggs into pan and fry until set, about 3 minutes.

4. Divide potatoes among plates and top each with an egg, smoked fish, and creme fraiche. Spoon roe over and scatter dill and onion on top.

Cinnamon-Spiced Sweet Potatoes

Posted on

This holiday side dish couldn’t possibly be any easier to make. Flecked with brown sugar, cinnamon, cloves, and lots of butter, these slightly caramelized and not-too-sweet come together in about five minutes, which is a good thing since you’ll probably be busy cooking, eating, and uh, eating some more.

Cinnamon-spiced sweet potatoes

Ingredients:

4 pounds sweet potatoes, peeled and cut crosswise into 2-inch pieces and lengthwise into 1-inch wedges
3/4 cup brown sugar
1 teaspoon salt
1/4 teaspoon ground cloves
1/2 to 1 teaspoon ground cinnamon, to taste
1/4 cup unsalted butter, cubed

1. Preheat oven to 350F degrees. Place sweet potatoes in a baking dish. Sprinkle sugar, salt, cloves, and cinnamon over sweet potatoes. Dot with butter. Bake in preheated oven, turning every 15 minutes, until sweet potatoes are tender and liquid is syrupy, about 1 hour and 15 minutes. Remove from oven; let stand 10 minutes.

Soba Noodles with Crispy Kale

Posted on

If a dish calls for nutritional yeast, chances are that I’m making it. Even though I’m not a vegetarian, I can’t get enough of the umami-rich hit that nutritional yeast provides, and there’s plenty of it in this easy noodle bowl. Adapted from a Bon Appetit recipe, I’ve reduced the amount of coconut flakes and upped the volume of sauce for an even more umami-rich dish.

Soba noodles with crispy kale

Ingredients:

1 bunch curly kale, ribs and stems removed, leaves coarsely chopped
3/4 cup unsweetened coconut flakes
1/2 cup nutritional yeast
1/2 teaspoon salt
2 teaspoons plus 1/3 cup olive oil
12 ounces dried soba noodles
3 tablespoons tahini
3 tablespoons soy sauce
1 tablespoon honey
2 teaspoons toasted sesame oil
1/2 teaspoon crushed red pepper flakes
1 lime

1. Place racks in upper and lower thirds of oven and preheat to 375F degrees. Toss kale, coconut, nutritional yeast, 1/2 teaspoon salt, and tablespoons olive oil in a large bowl to coat. Divide mixture evenly between 2 rimmed baking sheets and roast, tossing and rotating baking sheets halfway through, until kale is crisp and coconut is golden brown, 15–20 minutes.

2. While kale is roasting, cook noodles in a large pot of boiling water according to package directions. Drain and rinse under cold running water. Place noodles in a large bowl.

3. Combine tahini, soy sauce, honey, 2 teaspoons sesame oil, 1/2 teaspoon red pepper flakes, and remaining 1/3 cup olive oil in a small bowl. Finely grate zest from lime into bowl; halve lime and squeeze in juice. Whisk dressing until smooth, then pour about half of it over noodles; toss to coat.

4. Add half of kale mixture to noodles and toss to coat. Drizzle in remaining dressing, tossing until noodles are creamy. Pile remaining kale on top.