February 2015

Triple Chocolate Bundt Cake


I don’t really like the word divine, it reminds me of Cruella De Vil. I’m pretty sure she said that word a lot. But, if there’s a time to use it, this is it. This cake is divine. I love bundt cake for its relative ease of assembly (no layering, no frosting obligation, etc), and this recipe did not disappoint (I love Joy the Baker!). It produced a wonderful chocolate flavor, was better on the second day, and allowed me to get a little heavy handed with the frosting. I did three simple glazes: chocolate, buttermilk, and dark chocolate. No reason for this, unless you’re a crazy chocolate monster like I am. My only complaint about this recipe is that I had to make it twice. The first one broke apart just a bit when coming out of the pan, so MAKE SURE YOU butter AND FLOUR the pan. I didn’t really realize how critical this step was, but it is. Brush the whole pan with melted butter, then dust it with flour. It’s annoying, but do it. It is more annoying to make the cake twice.

Until you realize that while ugly, the first cake it still totally edible in the privacy of your own home. And now you have two chocolate bundt cakes. Cake recipe here.

Chocolate Glaze

6 oz melted bittersweet chocolate
1 stick melted butter
3 cups powdered sugar
1/3 cup sour cream
¼ cup coffee

Buttermilk Glaze

1 cup powdered sugar
1-2 tablespoons buttermilk
Dash vanilla

Dark Chocolate Glaze

6 oz melted super dark chocolate (I used 85%)
1 tablespoon corn syrup
2 tablespoons melted butter
~2-3 tablespoons coffee (enough to make into a thin glaze)

Mix desired glaze ingredients together, then pour over the cooled cake one at a time – letting each dry a little before adding the next one.

Greek Avgolemono Soup


The only bad thing I have to say about this soup is the spelling of the name.  Isn’t it anxiety-inducing? I have to say that even as a person with a pretty high aptitude for spelling/reading/pronunciation, this one stumps me. I wonder how many people don’t order this soup at restaurants because they don’t want to say it out loud.

I think, THINK, it is pronounced a-vo-lem-en-o.

Anyway, wow! Love this soup and it’s so easy. This is a simple version, as I think some versions can take hours and hours. I truly can’t imagine what happens during those hours to make it that much better, although I love the idea of living in a small seaside town in Greece spending my days eating Tzatziki sauce and making Avgolemono soup.


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 5-6 cups chicken broth
  • 1/2 cup orzo
  • 1/4 cup fresh lemon juice
  • 3 large eggs
  • Dill, for garnish

Cook the onions in oil until cooked through. Add the chicken broth, bring to a boil, and add the orzo.  Cook the orzo according to instructions (bring down the boil once it’s done).  Meanwhile, whisk the eggs with the lemon juice.  Once the pasta is cooked and the heat is on low, you will need to temper the eggs before adding to the broth.  Slowly add a couple ladle fulls of broth into the egg mixture, whisking constantly.  Turn off the heat for the soup.  Slowly whisk the tempered eggs into the broth. Keep heat on low and do not boil the soup again (this will cause the eggs to clump up – it will still taste fine but will look more like greek egg drop soup).  Season with pepper, serve, and top with fresh dill.