Kitchen alchemy to be specific! I know, I know, there are so many knitters that don't cook, or cook as little as possible. Time is short, there are rows to be knit and being in the kitchen just doesn't cut it. Well, not so fast there gentle Blitter* (a Blitter* is a knitting Blog reader). Well spent time in the kitchen actually goes a long way!
- Good food to eat
- Points scored with your family and/or special person
- It is relaxing if you try to enjoy it!
I recommend Decadent Chocolate Cake! It is almost as easy as putting together a mix, the sounds from the kitchen will make you a fan club, and best of all, you will love it. Think of it as the ultimate treat when you have finished a particularly difficult pattern on the sweater you are working on----- or as a carrot at the end of the stick when you have to work the Kitchener stitch, or even as a treat just because you by golly deserve it!
I baked said Decadent Chocolate Cake today. I could be totally knitterly and say that I baked it in honor of the Yarn Harlot's birthday, but I did not. I actually baked it to score some bartering points with my neighbor, who also wants to learn to knit. I think of it as well spent time, AND I get the benefit too! Give it a try, tell me how you like it! Let them eat cake!!
Decadent Chocolate Cake
2 cups of granulated sugar
3/4 cups of really good dark cocoa
1 3/4 cups of flour, all-purpose
1 1/2 teaspoons of baking soda
1 1/2 teaspoons of baking powder
1 cup of whole milk (skim works if you don't have whole)
1/2 cup of veggie oil
2 large eggs
1 cup of very hot coffee (microwave it if you need to)
Preheat the oven to 350
Grease and flour two 9 inch round cake pans
Stir together the dry ingredients in a large bowl
Add the wet ingredients to the dry ingredients and beat on medium speed of an electric mixer for about 2 minutes. Stir in the very hot coffee noting that the cake batter will be of a thinner consistency than you might be used to.
Divide the batter into the two prepared cake pans and slide into the preheated oven. Bake 30-35 minutes until a cake tester (wooden pick, or even dry spaghetti) comes out clean. DO NOT OVERBAKE! Let cool.
6 tablespoons of really soft butter
1/2 cup of really good cocoa
2 2/3 cups of confectioner's sugar
1/3 cup of whole milk
1 1/2 teaspoons of good quality vanilla
Beat the butter. Combine the sugar and cocoa and add it alternately with the milk, beating after each addition. Add the vanilla. Beat until it is nice and creamy and ready to spread, you might have to add a bit more milk if necessary.
Frost and wait for the adoration to begin!
In other good news of the day, Knitting Daily finally went live. The site from Interweave has been long awaited by many and looks like it is going to be an excellent offering. www.knittingdaily.com.