and trying to pause time before fall...

This summer has been so far filled with camping and playgroup with a side of torrential rainfalls. We have hidden from heatwaves while swimming in mountain lakes, biked the rail trail on cool mornings, dodged thunder--hustling our s'mores indoors, and tried our hand at rock climbing to celebrate a dear friend's birthday. It has been a Very.Full.Summer.

I'm looking forward to supplying local families with meal-prep kits in the fall. The logistics of that project, alongside my elective time constraints have delayed my pacing, but it is all coming together. More details will be on the "Meal Prep Kits" page soon.

For now, a delicious recipe for what I call Summer Deliciousness Cake:

Summer Deliciousness Cake (chocolate cake with whipped cream) - 2, 10" layers, for less cake, use 1/2 a recipe for 2, 6" layers or, 1/4 a recipe for 1, 6" layer.

(This recipe has been adapted from www.smittenkitchen.com, Deb Perelman)

1. Prepare 2 - 10" cake pans by greasing, lining with parchment paper, then greasing the paper as well. Preheat the oven to 300 degrees.
2. In a glass measuring cup, stir together hot coffee and the slivered chocolate to melt the chocolate.
3. Sift together the dry ingredients (including the sugar) in a medium sized bowl.
4. In a large bowl, with a hand mixer or stand mixer beat eggs until they are thick and lemon colored, 3-5 minutes.
5. Add the oil, buttermilk, vanilla and melted chocolate/coffee mixture slowly to the eggs while on medium-low speed.
6. Stop the mixer and add in the dry ingredients with sugar. Mix on medium speed just until combined.
7. Divide the cake batter between the 2 prepared pans. Bake at 300 degrees for 1 hour to 1 hour and 10 minutes, until a toothpick comes out clean.
8. Remove the pans from the oven and allow to cool completely on wire racks. Once cool, invert and remove the parchment paper.

Stabilized Whipped Cream

2 tsp powdered, unflavored gelatin

2 T cold water

2 C heavy cream

4-8 T sugar

2 tsp vanilla extract

1. Place smaller stand mixer bowl or other medium bowl into the freezer with whisk beaters for 10-15 minutes.
2. With cold water in a small bowl or 1 C measuring cup, sprinkle the gelatin on top and allow to sit for 5 minutes until the gelatin swells and absorbs the water.
3. Microwave your gelatin and water for 5 seconds. Check to see if mixture has become clear and liquified. If not, microwave an additional 2-5 seconds until clear/liquified state has been achieved. Set aside.
4. Remove cold bowl and beaters from your freezer. Add in the heavy cream and beat on high until the cream begins to thicken.
5. Gradually add sugar (to taste) and vanilla extract while continuing to beat to thickened, but not quite soft peak stage.
6. Continue to beat while adding the gelatin/water mixture in a thin stream. If the gelatin has cooled and thickened, microwave again for a couple of seconds.
7. Beat on high until desired consistency is achieved (soft to stiff peaks).
8. Frost cake with your stabilized whipped cream, or serve alongside. The whipped cream will stay fresh 2-3 days in the refrigerator.