Oh my, how recalcitrant I’ve been. I know some of you are waiting for my travel blogs so I can update you on the Loo Wars US vs. Italy, but you are just going to have to be a little more patient. It’s honestly taken me almost a month since my travel to even WANT to look at my photos and begin mixing audio and photos to make videos. That and the software I used last time seems to have been a victim of a few crashes I’ve had over the past few years, but have patience.
First things first, I have to want to write again.
As with most things in my life, it seems Newton’s law of motion – or the bastardized version most of us know – applies in my world. When I’m going, I’m going full tilt and it takes some monumental occurrence to make me stop. When I’ve stopped, I do just that. I stop. If I could find a happy medium then I’d be good. (And I don’t mean a joyous psychic, either.)
But what does this have to do with gooey, I ask myself… probably not much, but I wanted to get that off my chest.
Last weekend, I baked a Flourless Chocolate Peanut Butter cake I’d found online. I think it came out pretty good, but honestly, I was attending a post-trip pool party and the hostess made something that hit me hard and fast. I haven’t been that out of it since I was taken to a steak house years ago. I had to walk around the block a few times in freezing cold weather to keep it together that time, but this time a shady tree was my solace. I tried the cake, but I can’t say I really tasted it.
#4 complained that I’d taken that cake and never left her a piece. It didn’t even occur to me to bring any home, so I told her I’d make another cake, cut her some and share the rest with the neighbors. I love to bake, but time constraints and the fact that I don’t want to eat cakes, cookies and muffins in mass quantities limits my baking unless I think of a way to share it with others. (I KNOW I’d be the crazy fondant lady who spends days and days sculpting sugar figurines if I could get away with it, but I’d never want to do it for a living. I want it to be fun!)
Look a pretty bird.
I picked up the ingredients, which really aren’t many, and decided I’d make a cake this weekend. $4.58 in chocolate chips, $1.98 in peanut butter, $1.50 in butter and $1.67 in eggs and I was ready to roll.
The whole thing went together really well, since all you do is melt peanut butter, butter and chocolate chips together and then fold in some highly beaten ( they must’ve been really naughty) eggs, and bake the gooey mess. They tell you to use a 10 inch pan, but I figured I’d make mine in an 8 inch pan and have it be taller. You are supposed to bake it for 15-20 minutes to let the eggs firm up. The center should be gooey, but the rest should firm up nicely. Since I did use a taller pan, I adjusted for a longer baking time and left it in the oven for almost 30 minutes.
It looked set… so I let it cool a little before I inverted it onto a plate. That’s where my problems began. Quickly the side started to crack as the heavy gooey center dropped down. No biggie. I’ll fix that with glaze. I made the glaze and poured it over the top of the cake, artfully pushing it over the edges where large cracks had formed. It looked wonderful.
I let it sit for about a half hour before my hubby said he wanted a piece of cake. Hmm… a crack had appeared in the center too, and my glaze had slid into the slot. Uh oh. I was beginning to have misgivings. I took a knife and ran it through the center of the cake… and the cake went with the knife, it was so thick and wet. Darn!
I glopped the piece of dark wet goo on a plate and looked at my hubby who was trying not to laugh too hard.
“The edges are firm.”, I offered.
Hubby will try anything I make, bless his soul. He took his fork and started poking around when I remembered that quite a bit of this cake is eggs and I didn’t want him eating uncooked eggs.
I had an idea. Why not scoop the contents from the center of the cake into a bowl and microwave it so the eggs would firm up? I took a spatula and created an interesting ring of firm chocolate cake while I dug out the center gloop and plopped it into the bowl. Heck, it’s all trash if this didn’t work anyway, right?
I gave the bowl a paper plate lid and stuffed it into the microwave for 3 minutes. Sure enough everything firmed up. Rivers of chocolate glaze that had been on top of the cake, had escaped down the sides of the bowl. Hubby eyed the concoction dubiously, but being the good sport that he is, he tried a bite.
Needless to say, it did firm up, but judging by the look on his face, it’s back to the drawing board for now.