MALBEC CHOCOLATE CAKE

 
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Oh boy, it's been a while. As it turns out, when you have to plan a wedding in three and a half months, buy a condo, make improvements on said condo, have a few scattered trips to various places, and are super busy at work all at the same time....shit gets a little crazy.

I feel like such a grown-up right now. I OWN LAND. Okay, I really just own a piece of a building, but still. Landed gentry. We've been buying real people furniture, too. Not "sofa that came out of Brandon's parents' garage and is possibly from the 70's" furniture. Like, real expensive furniture. That matches. And isn't torn up by cats (yet). 

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AND we're getting married in 36 days. We got our marriage license today. It was literally the easiest government office visit in the history of ever. I expected DMV-style hellishness, but was pleasantly surprised. Also, I thought marriage licenses came on fancy paper with seals and all that. Ours definitely came from a black and white copier. Boring.

We decided to get our marriage license today because it has officially been one year since my mom passed away. That might seem like a weird thing to do, by my mom was never one to want people to be sad. I mean, she left explicit instructions that we were to have a celebration lunch for her instead of a funeral (complete with a specific guest list, too). Anyway, I know she would've wanted us to turn today into a better day, and this was a nice way to do it. My mom's marriages with both my dad (until he passed) and my stepdad were full of love and happiness, and the marriage license was an effort to commemorate that, in a way. And then we went out to have celebratory (and memorial) drinks and burgers...cause that's the way mom would have wanted it.

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If you're lucky enough to have your mom around this Mother's Day (or someone who's like a mom to you), make them this cake. It's rich and delicious and moist (sorry!), and the Malbec wine adds some deep fruitiness that complements the chocolate incredibly well. The orange-cream cheese frosting gives some tanginess to cut through the richness of the chocolate, and almost lends a sangria-type vibe to the cake. You can make the cake in one bowl (super easy!), and you can substitute any red wine you like if you can't find Malbec. It only lasted three days around here, but it stands up well to the fridge, and maybe even got better overnight. I'm pretty sure it'd make great cupcakes, too!

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Malbec Chocolate Cake + Orange-Cream Cheese Frosting

Recipe adapted from Smitten Kitchen

for the cake:

6 TB unsalted butter, room temperature
3/4 cup packed dark brown sugar
1/4 cup white sugar
1 large egg + 1 large egg yolk
3/4 cup Malbec wine (or, sub any red wine you prefer)
1 tsp vanilla extract
3/4 tsp orange extract
1 cup + 1 tablespoon  all-purpose flour
1/2 cup cocoa powder (I used the Onyx cocoa powder, but dutch is fine too)
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
a pinch ground cinnamon

for the frosting:

8 oz cream cheese, softened
4 TB unsalted butter, softened
1 tsp vanilla extract
1/2 tsp orange extract (or orange blossom extract)
zest of 1 orange
a pinch of salt
about 2 1/2 cups of confectioners' (powdered) sugar

Directions:

  1. Preheat the oven to 325°F. Line the bottom of two 6-inch round cake pans with parchment, and spray the interior with a nonstick spray. 

  2. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. 

  3. Add the sugars and beat until fluffy, about 3 minutes. 

  4. Add the egg and yolk and beat well, then the red wine + vanilla and orange extracts. Don’t worry if the batter looks curdled. 

  5. Scrape down the sides/bottom of the bowl.

  6. Sift the flour, cocoa, baking soda, baking powder, cinnamon and salt together, right over your wet ingredients. 

  7. Mix until 3/4 combined, then gently stir the rest together with a rubber spatula. 

  8. Spread batter in prepared pans. 

  9. Bake for 25 to 30 minutes, or until a cake tester inserted into the center comes out clean. 

  10. Cool in pan on a rack for about 10 minutes, then flip out of pan and cool the rest of the way on a cooling rack. 

  11. Once they're completely cool, you can either even out your layers, wrap them well in plastic wrap, and freeze them until you want to use them, or even them out and frost them immediately.

  12. Make your frosting: Beat cream cheese and butter until smooth, light, and fluffy (3-4 minutes).

  13. Add in extracts, zest, and salt, and beat for another minute. 

  14. Scrape down the sides/bottom of the bowl AND the attachment (sometimes zest will get stuck to it, especially if you're using the whisk attachment.

  15. Sift in one cup of powdered sugar at a time, mixing well in between, until you have a frosting that is your desired consistency. It took about 2 1/4 cups for me, but it can vary depending on the type of cream cheese you use (light cream cheese makes a looser frosting and will need more powdered sugar to stiffen it up, just FYI).

  16. Decorate cake as desired! I frosted mine, and then covered the sides in cake crumbs from when I evened out the layers, and topped with orange slices.

 

VANILLA-RUM CARAMELS

 
 

Caramels are actually my favorite food-related gift to give people during the holidays. One batch goes a long way, and homemade caramels just feel like an extra special treat. You can flavor caramels a crap ton of different ways (see also: Beer Caramels, Bourbon Vanilla Caramels, Pumpkin Spice Caramels), but I always find that a classic combo of caramel, vanilla, sea salt, and a little booze is the way to go. 

There are LOTS of ways to package these guys up, but some favorites include: (a) using empty paper towel, wrapping paper, or TP rolls, cutting them to the desired size, filling them with caramels, and then wrapping them up with cellophane wrap or wrapping paper (they're like those popper things you can find around the holidays that have a toy and a paper crown inside!); (b) using kraft paper bags and sewing them shut with bakers twine; and (c) filling mason jars and tying them with festive ribbon or fabric.

Vanilla-Rum Caramels

nonstick spray
2 cups sugar
1/2 cup light corn syrup
1  14 oz. can sweetened condensed milk
1/2 cup (1 stick) unsalted butter, cut into small pieces
2 1/2 TB dark rum
1 tsp vanilla extract
1/2 teaspoon kosher salt
good quality flaky sea salt

Directions:

  1. Lightly coat a 8 x 8″ baking pan with nonstick spray and line with parchment paper, leaving a 2″ overhang on 2 sides.
  2. Bring sugar, corn syrup, 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Cook, swirling pan occasionally, until mixture turns a deep amber color, 8 - 15 minutes. You don't want to walk away from this, as once it starts to darken, it'll move pretty quickly and you don't want a pot of burnt sugar on your hands.
  3. Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth. Fit pan with candy thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240F.
  4. Remove from heat and whisk in the rum, vanilla, and kosher salt. Pour into prepared pan; let cool.
  5. Sprinkle caramel with sea salt, cut into 1 inch pieces and wrap individually in parchment paper. Don't use foil wrappers. Sticky nightmare.
  6. Caramels can be made a few weeks in advance. Store in an airtight container at room temperature (if you're using immediately) or in the fridge (if you're looking to keep them around for a while). I keep mine in the fridge, for the most part, but leave a handful at a time in the candy dish.