What a delicious day.
This is one of those special weekends for me and Sean where it’s just… us. We don’t have to do anything other than take care of our ourselves and our home, and we certainly don’t have to be anywhere. Last night for example – we cooked lemon pepper salmon with a side of parmesan risotto. He sipped his scotch (haha…yes, he’s an “old man” now, perhaps with a little Ron Burgundy in him these days, who likes drinking scotch…bring on the jokes!) and I sipped the most delicious red wine given to me last weekend by a good friend (shout out to Kendall Clark!!!). We talked, laughed, and talked & laughed even more for hours. Did I mention how much I love him? 🙂
So here we are now on a nice little Saturday. After being exuberantly showered with gifts at my lovely Pennsylvania shower last weekend, I was SO EXCITED to start cooking with my fun new cooking toys…I was practically shaking this week…DYING for a moment to use everything for a new dish. After grocery shopping at Trader Joe’s this morning, I got right into it: I was going to make Spinach & Artichoke dip, a Chocolate Bundt Cake, and Sean wanted to make a Pot Roast. Done!
Watch what happend:
First, I started working on the bundt cake because it’s not exactly the simplest recipe. Major thank you my dear friend Joy Woppert who gave me the most delightful cookbook “Joy the Baker” (check this lady out!). I’ve been wanting to make a bundt cake ever since Judy Graham (good friend of the family up in PA) got me this BEAUTIFUL bundt cake … what do you call it… a mold? Sure. Anyway, it was beautiful. So here we go:
Flour, sugar, 3 eggs, salt, cocoa powder (unsweetened), semi-sweet chocolate chips, vegetable oil, butter, baking soda, sour cream, and then I added my own little flair with these ingredients: 1 tsp of vanilla extract, 1\2 cup of cream cheese, and a little bit of whole milk. My favorite part of this dish. Two things: 1) my new apron (thank you Chop! A.k.a Christine Joiner) and 2) my new Kitchen Aid mixer!!!! Ahhhhhh!!! (a million thank you’s to last weekend’s host of my shower – Cynthia Schumacker, who also surprised me with this gift!) I was watching in aw as I realized it was “mine oh mine.”
It’s just so PRETTY…
Two separate bowls for mixing: dry ingredients in one, liquid ingredients in another one. Then mix it altogether!
In ya go little guy! Have fun in there.
45 minutes later….BAM!
Now onto the cake’s glaze: butter and chocolate. Anything else in there? Nope.
So, in order to get this chocolate glaze lookin’ all fancy, you need to keep this in a heat-safe bowl which is placed in a pot of boil water. This brings that little dish that you see right there to a beautiful scent of melted chocolatey goodness:
Now…this chocolate glaze looks messy…I learned my lesson of letting the cake cool. I learned it because I MESSED IT UP! Sad but true. Whatevs. It’ll still taste delish!
So THAT was exciting to make. While that’s cooling, onto my appetizer! Weeeeee isn’t this fun!? Okay so I want to make Spinach & Artichoke dip, and no I’m not going to go all crazy perfect on this recipe and boil raw artichokes or anything. Trader Joe’s Artichoke hearts from the can. Let’s keep this classy yet easy.
Here we goooo! Here comes the spinach! Ahhhhhhhh! Just kidding, it’s not all that exciting from here on out, but I’ll tell you what else I added to the chopped up artichoke hearts – 1 bag of spinach, 1 clove of garlic, 1/2 cup of sour cream, 1/2 cup of parmesan cheese, 1/2 cup of light mayo, salt to taste (at the end). Then mix that good stuff all up in there!
Pop that bad boy in the oven for about 30 minutes, and this lovely little creation will be smiling at you, ready to be devoured.
Now it’s time for the taste test:
SUCCESS! We got excited…and had to use another new wedding gift, this one was from Ann Roberts (thank you so much, Ann!):
And for dinner? So glad you asked. Sean was chopping away at the potatoes, red onions, and garlic to add to the roast. THIS sensational ALL CLAD roaster came from my dear sweet Momma & sister. I love the two of them so much! This will truly last us a lifetime.
Roast is ready…I’m excited…Sean’s excited…Stella’s excited….even our oven’s excited for the next 3 hours.
That’s our culinary day in a nutshell. Hope you enjoyed. Maybe you were inspired. Or maybe, you were one of those delightful ladies who donated to our creations today (thank you!).