This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
Grasshopper and Sensei is now a sophomore in high school and we talk a lot about how there are just a few more years to enjoy her company here at home. She likes to bring this up to make us appreciate her more. It works every time!
This past winter vacation, she announced her intention to learn to cook. I thought it was a great idea since she will need cooking skills when she goes away to college at some point! She decided that she would learn by acting as my sous chef. She would chop for me and get ingredients. She was very helpful when we made a complicated Bolognese sauce together.
Then, she decided to try her hand at baking. She started off with chocolate chip bar cookies (she deemed them too hard), and moved on to brownies from scratch (she deemed them too dry). Molten chocolate cake followed. I heard it was delicious but I wasn’t up late enough to get any. Her final recipe was her best; a flourless chocolate cake. I managed to get a piece before the whipped cream was applied. It was scrumptious!
My kids don’t generally eat a ton of sweets so I encourage moderation and accompany them all with milk. Dunking her chocolate chip bar cookies into milk helped to soften it. Milk with brownies was another natural pairing and mitigated the dryness. Milk with chocolate cake is my preferred beverage because it cuts the sweetness.
Grasshopper and Sensei prefers Horizon Organic Low Fat 1% Milk. Her little brother like Horizon Organic Whole Milk. PickyKidPix naturally has issues with milk; she thinks that she is lactose intolerant. It’s nice that there is a Horizon Organic milk for her too: Horizon Organic Reduced Fat Lactose-Free Milk.
Her flourless chocolate cake was such a success that I requested it for my birthday cake!
How about you? What do you pair with chocolate baked goodies? Please share!
p.s. Here’s her recipe for Flourless Chocolate Cake from Epicurious:
- 4 ounces fine-quality bittersweet chocolate (not unsweetened)
- 1 stick (1/2 cup) unsalted butter
- 3/4 cup sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa powder plus additional for sprinkling
- Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper or use parchment paper.
- Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.
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My books:
Amazon / Signed or Inscribed by Me
Amazon / Signed or Inscribed by Me
Food for the Future: Sustainable Farms Around the World
- Junior Library Guild Gold selection
- Massachusetts Book Award Long List
- Selected as one of 100 Outstanding Picture Books of 2023 by dPICTUS and featured at the Bologna Children’s Book Fair
- Starred review from School Library Journal
- Chicago Library’s Best of the Best
- 2023 INDIES Book of the Year Awards Finalist
- Green Earth Book Award Long List
- Imagination Soup’s 35 Best Nonfiction Books of 2023 for Kids
Amazon / Barefoot Books / Signed or Inscribed by Me
Amazon / Scholastic / Signed or Inscribed by Me
