Wino Homemade Chocolate Cake Recipe

Hey ya’ll. If you read my earlier post, you know for the past 6 weeks I’ve been prepping for and then making my debut as a Baby Lawyer. Well. I’m officially a Debutante.

When the hearing started, the (40+) lawyers and expert witnesses in the hearing room didn’t know my name. And anyone in their twenties who has put on a suit that costs a month’s rent knows what its like for a suit to wear you, rather than the other way around.? Then, I put the tiniest of hurtings on a few expert witnesses on cross-examination, successfully argued against opposing counsel’s objections, and managed to protect my (amazing) witness during her cross-examination with some coaching and objections of my own. And all of the sudden I’m the Homecoming Queen of the trial.? During every break, seasoned attorneys and experts who I very much respect wanted to chat with me about a.) the case b.) NOLA c.) how old they are and how many trials they’ve been in or d.) “my cross-examination style.”? Everyone knows my name, and says things like “we were just talking about you” when I walk into the room, and now, I wear the suit.
It’s been pretty amazing.? And all that positive recognition has gone a long way to fortify me against the challenges that have come with the victories. (The security of govt. employment + a strict personnel policy of “avoidance”=the worst co-workers get rewarded, not punished. Yay! Put them on my cases! Give them a sense of entitlement, so they think they have a “right” to under-perform, and an abusive personality while you’re at it, whee!)

Last week, after a particularly rough day, I spent the evening with a bottle of wine, the Hershey’s website, and my kitchen. I guess you could say that on that particular day, the positive recognition and my general feeling of “badass lawyerness” wasn’t getting me through.? So after a few hours, I had a tasty, moist chocolate cake with a chocolately, not-too-sweet rich and smooth icing, and a good buzz.? And all of the sudden, nothing else really mattered.? To that I say, thank you for small miracles and I think I’ll have another piece.?

Hershey’s Kitchens Dark Chocolate Cake Recipe:

2 cups sugar
1-3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350°F. Grease and flour two 9-inch round pans or one 13x9x2-inch baking pan. (I used one 9 inch springform pan and just let it bake a little longer.)

Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour the batter into prepared pans.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “perfectly chocolate” frosting, recipe below.

Hershey’s Perfectly Chocolate Frosting

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY’S Cocoa
2 1/2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Originally posted 2010-06-09 23:31:00. Republished by Blog Post Promoter

Apple Bacon Pork Roast? I’m ready for this!

Slow Cooker Apple Bacon Pork RoastThis recipe for Slow Cooker Apple Bacon Pork Roast is a slow cooker recipe for roast pork that’s both simple to make and packed with flavor. Sliced apples, apple juice, and brown sugar give this roast a sweet and autumn-like flavor.

Embedly Powered

Originally posted 2013-10-18 02:37:29. Republished by Blog Post Promoter


makes 8 servings?

8 leeks, white and pale-green parts only
2 tablespoons olive oil
1 shallot, thinly sliced
1/4 pound thick-cut bacon, sliced crosswise 1/4 ” thick
2 garlic cloves, thinly sliced
Kosher salt, freshly ground pepper
1/4 cup dry white wine
1/4 cup low-sodium chicken or vegetable broth
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives

Slice each leek in half lengthwise without cutting all the way through the other side; rinse under cold water (gently opening layers) until water runs clear. Pat dry. Heat oil in a large skillet with a lid over medium-high heat. Add shallot and bacon and cook, stirring, until bacon is crisp, about 3 minutes. Add garlic and leeks, season with salt and pepper, and cook, occasionally turning leeks and stirring gently, until leeks are bright green, about 5 minutes. Add wine to skillet; bring to a boil, reduce heat, and simmer until slightly reduced, about 2 minutes. Add broth; bring to a boil, reduce heat, and simmer, partially covered, until leeks are just tender, 8–10 minutes longer. Mix in butter. Serve leeks topped with chives.

bacon recipe courtesy of: Mimi Thorrison, Bon Appétit, October 2013

Originally posted 2013-10-08 01:00:00. Republished by Blog Post Promoter

Roast Beef Appetisers

A lovely beef canape that will certainly impress family and friends .  A great leftover recipe that uses thinly sliced cooked roast beef and shop-bought crumpets cut into canape size portions.  The canapes are topped with a dollop of prepared houmous or aubergine dip, some beef, then finished with a delicate sprig of fresh dill leaves.  Truly scrumptious!

Originally posted 2013-11-19 06:18:04. Republished by Blog Post Promoter

Review: Bierkraft

Lunch at Bierkraft on 5th between Berkley & Union in Park Slope.Serrano sandwich:

Peanut butter gelato & brownie sandwich:

Originally posted 2010-05-02 21:42:00. Republished by Blog Post Promoter

Bacon and Beer Scallops!

Bacon. Beer. Scallops. A trifecta of edible goodness from the land, sea and… uhhh… keg. Here’s a little recipe I found that takes all three of those ingredients and does something magic with them. Here goes. 24 sea scallops, side muscle removed 1/2 cup belgian white ale 3 tablespoons chopped fresh cilantro 2 tablespoons honey […]

Originally posted 2011-08-13 21:37:01. Republished by Blog Post Promoter

Posted in Uncategorized


1 pint grape or cherry tomatoes
2 tablespoons olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
1/2 cup mayonnaise
1/4 cup prepared pesto
12 slices bacon
4 slices provolone cheese
8 slices 12-grain or other hearty bread

Preheat oven to 450 degrees. In a medium bowl toss the tomatoes with olive oil, balsamic vinegar, salt and pepper. Line a baking sheet with foil and pour the tomatoes onto it. Place in preheated oven and cook for 10 to 12 minutes or until the tomato skins burst. Remove from oven and gently mash with a potato masher.

Meanwhile, cook bacon in a large skillet until crisp; drain on paper towels. Combine mayonnaise and pesto in a small bowl; set aside.

To assemble sandwiches, spread each slice of bread with the pesto mayonnaise. Top 4 slices with a piece of cheese, three slices of bacon, a quarter of the roasted tomatoes, and another slice of bread.

Cook on a panini press until bread is slightly browned and crisp.

bacon recipe courtesy of: Cassie, Cassie Craves, October 15, 2010

Originally posted 2011-03-17 08:05:00. Republished by Blog Post Promoter

Posted in Uncategorized