Sunday, June 13, 2010
beet chocolate cake
I am an extremely messy cook... I'd really like to work on that. My husband, or my mom, could share a long list of kitchen mess horror stories they've witnessed or experienced during my cooking. It's really not good. As I cooked my very experimental beet chocolate cake this evening my kitchen was splattered in purple dye from counter tops and stove top to the floor! I'm pretty sure early pioneers could've and should've (maybe they really did) used beets to naturally dye their fabrics, I'm sure it would work! In the process I also drop so much, Grace I promise this is TRUE! I dropped my food processor bowl today and it cracked. Now I'm really hoping that Cuisinart makes it possible for me to order a replacement bowl only. We'll see. So not only are messes made under normal conditions when you drop things like spatulas with batter they of course splatter. Then I dropped my bundt pan in the process of flouring it... what does that mean, a cloud of flour! So if you came into my house mid-cooking project you would've found, purple beet juice everywhere (including all over me), flour sprinkled all over my black yoga pants, and counter tops covered in a combo of ingredients that may have been spilled during the process. I hope this doesn't discourage you from eating at our home again... things are always clean to start with and end with. The middle just gets messy! Just a confession I thought I'd share. Now I need to check this beet chocolate cake and see how it's doing. It had great potential I think. The following quality ingredients even Martha might endorse... 1) organic milk 2) organic eggs 3) farm fresh beets 4) Ghirardelli chocolate 5) enriched flour - I'm hopeful!