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Carla's Chocolate Bundt Cake

Posted by Roxane on April 10, 2014

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Yotam Ottolenghi's Beetroot and Rhubarb Salad, via Michelle

From http://www.theguardian.com/lifeandstyle/2011/apr/30/beetroot-salad-stuffed-artichoke-recipes via Michelle Michelle's note: For those without a food scale, it's about 3 beets, 2 1/2 c rhubarb, 2 1/2 Tbsp sugar. (And the molasses I had worked out, but I would love to know what pomegranate molasses is.) 800g various beetroots (or, if you can't get them, one type is fine) 300g rhubarb, cut on an angle into 2.5cm pieces 30g caster sugar 2 tsp sherry vinegar 3/4 tbsp pomegranate molasses 2 tbsp maple syrup 2 tbsp olive oil ½ tsp ground allspice (pimento) 1 small red onion, thinly sliced 20g picked parsley leaves 100g creamy gorgonzola or similar blue cheese, torn into small chunks Salt and black pepper Set the oven to 200C/400F/gas mark 6. Wrap the beets individually in foil and bake for 40-70 minutes, depending on size. To check, push a sharp knife through to the centre of each one -- it should be soft all the way through. Set aside to cool, then peel an

Deb's truly outstanding key lime pie

That classic pie that Deb so frequently brings to Project Night, the sublime blend of tart and sweet. Deb, it's always a crowd pleaser and you score points for presentation. Key Lime Pie Filling: 4 t. lime zest ½ c fresh lime juice 4 egg yolks 14 oz. sweetened condensed milk Crust: 1 ¼ c. graham cracker crumbs 3 T. sugar 5 T. butter For filling, whisk yolks and zest about 2 minutes (add a drop of green food coloring if desired). Beat in condensed milk, then add lime juice. Set aside. For crust, mix graham cracker crumbs and sugar. Add butter to moisten and press into 9” pie plate. Bake at 325ºF until lightly browned, about 15 minutes. Transfer to a wire rack and cool to room temperature, about 20 minutes. Pour filling into cooled crust. Bake until center is set, yet wiggly when jiggled, 15 to 17 minutes. Refrigerate at least 3 hours after cooling. Serve with whipped cream and a lime sliver.

Watergate Cake with Impeachment Frosting, made by Carla

Her'es that stunning cake that Carla brought to the June Project Night at Deb's. Check out Carla's notes throughout. Did anyone get a picture of this??? Watergate Cake with Impeachment Frosting Reprinted with permission from Vintage Cakes: Timeless Cupcakes, Flips, Rolls, Layer, Angel, Snack, Chiffon and Icebox Cakes for Today’s Sweet Tooth by Julie Richardson, copyright © 2012. Published by Ten Speed Press, a division of Random House LLC.” Photo credit: Erin Kunkel © 2012 Lightly adapted from Vintage Cakes by Julie Richardson Servings: 8 to 16 This cake is a fair amount of work, but it’s worth it! It requires making pudding, cake, frosting, and brittle, then assembling them into a towering confection that will halt all conversation around the table. And no, the frosting does not contain any peaches whatsoever. It does, however, contain plenty of pistachio nuts. INGREDIENTS Pistachio pudding 1 cup (5 ounces) shelled unsalted pistachio

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Carla's Chocolate Bundt Cake

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