Crisp Cheddar Crackers

 Here is another recipe I hadn't thought about sharing until I served them as a last minute appetizer for a friend.  I just pulled them from the freezer and quickly tossed them into the oven to warm up.  Perfect with the wine we were sharing.

"You should put these on your blog!  I love them.  I want the recipe.  I can't stop eating them."

Here you go Judy.  These are wonderfully crisp and light.  Fast to put together and bake.  Best of all, you can make them ahead and leave them in the fridge for a week or freeze them for a few months.  Let them come to room temperature to serve or crisp them in the oven for a few minutes.  Umm that smell!

Crisp Cheddar Crackers

                                            Makes about 3 dozen

1 cup all purpose flour

½ cup butter (softened)

1½ cup grated old cheddar cheese, packed or 6 ounces weighed*

1 cup Rice Krispies cereal

⅛ to ¼ tsp cayenne 

1 egg, beaten

1. Cut butter into the flour until it looks like coarse meal or when the butter is more or less throughout.  Carefully stir in cheese, Rice Krispies and cayenne.**  Add beaten egg and mix tossing gently until coated throughout.
2. Take about a tablespoon of the mixture and form it into a small 1 inch ball and flatten.***  Place on an ungreased baking sheet about 2 inches apart.  You will need 2 or 3 baking sheets.
3. Bake cookies in a 350℉ convection oven for 11 minutes or longer for regular oven (about 15 minutes) or until edges are a light brown, rotating the pans half way through.
4. Remove the cookies to a rack and let cool.  If they are not as crisp as you'd like after cooling, you can put them back into the oven to crisp up before serving later on.

*Old or extra old is the best bet here.  Not mild or medium.   

** I use my hands and gently turn the mixture or fluff from the bottom of the bowl         a few times.

*** Try not to pack it too hard or work it too much or they will be tough

Mocha Chocolate Layer Cake

I know I've already included a chocolate cake recipe but this is an all around amazing and easy basic chocolate cake and who doesn't want more chocolate cake!  You don't need a mixer, only a bowl and a whisk (It is easier to make the frosting with a mixer however).  This is the one recipe that is always used when I'm making a birthday cake or cupcakes. It is based on an Ina Garten cake recipe (with slight changes) that has been a favourite for many bakers and is always rated 5 star.  It's so moist and light and wonderfully chocolaty and better yet, you can make it up to 2 days ahead.  

If you aren't a big coffee person, you can just use hot water but coffee really brings out the beautiful chocolate flavour without really tasting the coffee.  Honest!  

Cake is baked using a 6 inch pan with Swiss Meringue Buttercream (recipe not on this blog). Decorated by my daughter.

 Mocha Chocolate Layer Cake

                                                      Makes 2 layer 8 inch cake or 2 dozen cupcakes

Cake

1¾ c. all purpose flour

2 c. white sugar

¾ c. unsweetened cocoa powder (either regular or Dutch process)

2 tsp baking soda

1 tsp baking powder

½ tsp table salt

1 c. buttermilk*

½ c. vegetable oil

2 large eggs

1 tsp vanilla

1 c. hot coffee

Frosting

6 oz. semisweet or bittersweet chocolate, coarsely chopped

1 c. butter at room temperature

1 large egg yolk

1 tsp vanilla extract

1 c. icing sugar

1 Tbsp instant coffee granules or 1 tsp espresso powder (can be omitted)

1. Cake:  Spray two 8 inch round cake pans well with vegetable spray and line with parchment paper.** 
2. In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.  In another medium bowl, whisk the buttermilk, vegetable oil, eggs and vanilla.  Slowly whisk the wet mixture into the dry mixture until just mixed through.  Then add the hot coffee and whisk until well blended and no dry spots.
3. Pour the batter into the prepared pans and bake for 30 to 35 minutes in a 350℉ oven.*** Or until a toothpick inserted into the centre of the cake comes out clean.  Let cool for 20 minutes and then invert onto cake rack.  Peel off parchment.
4. Frosting:  In a microwave safe bowl, heat chocolate for 30 seconds and stir.  Keep doing 30 seconds and stir until melted.  
5. In a bowl beat the butter, egg yolk, vanilla and icing sugar with mixer until well combined.  In small bowl, combine instant coffee with 1 Tbsp hot water.  Add this and the cooled chocolate mixture to the butter mixture and blend until uniform.
6. For Icing:  Frost as desired using about ¼ to ⅓ of a cup for the middle of the cake and the rest for the top and sides.****  I sometimes like to put raspberry jam in the centre instead.  Refrigerate about an hour or up to 2 days before serving.

* or you can use ½ c. plain yogurt and ½ c. milk

** or you can place cupcake liners into 24 muffin tins

*** cupcakes will take about 20 minutes

**** for a birthday cake, I place one cake rounded side down (upside down) on the bottom and then put the frosting on and then place the other cake layer rounded side up. Finish frosting and decorate as desired.  However, for the unicorn cake, a flat top was required so either trim the dome or flip and put the flat top up.