Date Night at Home

Date Night at Home

If you would have asked me a year ago what my favorite thing to do was, I would have instantly answered, “going out to dinner!” I love trying new restaurants and cuisines, but lately, I prefer cooking at home. I’m not sure whether its because of COVID or our new puppy, but I love being at home so our date nights have transitioned from going to our favorite restaurants to cooking at home as a family.

Tonight our menu was inspired by The Defined Dish’s Pan-Roasted Blackened Cajun Chicken. Alex warned us in her stories last night that getting boneless chicken breasts with the skin on might be a challenge, but the butchers at Central Market were happy to help me this morning, they were even excited to know what I was making!

When you’re at your local grocery store or meat market, just ask the butcher for boneless chicken breasts with skin. It’s not really common, but if you ask nicely, they’ll be happy to help.

When I saw Alex posting about this meal last night, I just knew we had to make it. Last year, my husband and I spent some time in the French countryside and ever since, I have such a new appreciation for chicken. The recipe Alex shared was inspired by the Cajun Chicken entree at Le Bilbouquet…one of my all time favorite restaurants. I’ve never had this dish in the restaurant, but I definitely will next time I go!

I paired our dinner tonight with a medium-bodied French red wine. I think the seasoning on the chicken paired so well with this wine!

For our date night, we started off with a little cheese board when Will got home from work. I kept it pretty simple, but used my favorite ingredients. Central Market makes my FAVORITE crackers, the rosemary crostini crackers…they are a game changer so I started out with those, selected a basil pesto goat cheese and a blue cheese, peppered salami and holiday grapes to round out my board. I like to drizzle local honey over my blue cheese because I think it gives it a really nice balance.

A little cheese board for our appetizer

For our salad, I made a version of a childhood favorite. I diced an apple, crumbled some goat cheese, added a dash of salt and pepper and mixed it with butter lettuce and a spring mix. I drizzled Garlic Expressions over it.

For our main entree, I served the pan-roasted chicken with oven frites and my mixed salad.

Pan-Roasted Blackened Cajun Chicken with Oven Frites

by Alex Snodgrass – The Defined Dish

Pan Roasted Blackened Chicken

  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon dried rosemary
  • 1/4 teaspoon dried oregano
  • 2 lbs boneless, skin-on chicken breasts about 1 1/4 pounds
  • 1 tablespoon avacado oil
  • 1/2 cup dry white wine substitute chicken broth plus 1 teaspoon lemon juice
  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon arrowroot starch
  • 1 garlic clove minced
  • 2 tablespoons unsalted butter or whole 30 use ghee
  • 1 tablespoon fresh lemon juice

Oven Frites

  • 1 1/4 pounds russet potatoes or 2 large potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon kosher salt and freshly ground black pepper

INSTRUCTIONS 

Pan-Roasted Blackened Cajun Chicken

  • Preheat oven to 400 degrees.
  • in a small bowl, combine the salt,pepper, thyme, cayenne pepper, paprika, rosemary, and oregano. Set aside.
  • Pat the chicken breasts dry and season the skin side with half the spice mixture.
  • in a medium oven-safe skillet, heat the avocado oil over medium-high heat until just starting to smoke. Carefully lay out the chicken breasts into the hot skillet skin side down. Cook without moving until the skin is deep golden brown and very crisp, about 6 minutes. While cooking season the second side of the chicken with the remaining spice mixture. Carefully flip the chicken breasts and transfer the skillet to the oven. Bake until cooked through, or when an instant-read thermometer inserted into the thickest part of the breasts registers 150 degrees, 12 to 15 minutes. Transfer the chicken to a cutting board and set aside, reserving the pan juices in the skillet.
  • In a medium bowl, combine the wine, chicken broth, and arrowroot and whisk until the arrowroot dissolves. Set aside.
  • Pour off all but about 1 teaspoon of the fat from the skillet and place the pan over high heat. Add the garlic along with the wine mixture, scraping up any browned bits from the bottom of the skillet. Cook, stirring until the sauce is reduces by two -thirds, about 5 minutes. Remove the pan from the heat and add butter and the lemon and allow the butter to just melt. Stir to combine. Taste the pan sauce and season with more salt and pepper, if desired.
  • Slice the chicken breasts and serve on individual plates. Spoon plenty of pan sauce over the slice chicken and serve with the oven frites.

Oven Frites

  • Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
  • Scrub the potatoes well, then cut them lengthwise into 1/2 inch wide fries.
  • Place the fries in a large bowl and toss with olive oil, salt and pepper until evenly coated.
  • Spread the fries across the prepared baking sheet in a single layer (you may need two baking sheets to ensure they are in a single layer and have plenty of room to crisp up).
  • Bake in the oven until potatoes are golden brown all over and crisp, about 30 minutes (and no, you do not need to toss during the cooking time at all).

This dinner was amazing!! My husband and I both loved it and were pretty impressed with just how good it was. The chicken was full of flavor and moist, the oven frites were excellent ( I roasted mine for about 45 minutes because I like them extra crispy) and we loved the salad!

What are y’all doing for your date nights this week?! Leave me a comment and let me know!!

XO,

Brit

Date Night Inspo: Crab Crakes and Sauvignon Blanc

Date Night Inspo: Crab Crakes and Sauvignon Blanc

Happy Friday, Loves! I don’t know about y’all, but lately date night at home seems more fun to me than going out to dinner. I can pick any wine I want and eat whatever I want all in the comfort of my home…with my hubby and pup too! Tonight, I am making the Defined Dish Cajun Crab Cakes and Remoulade for dinner with asparagus and a big glass of my current favorite white wine, Honig Sauvignon Blanc.

Because they are light and filling at the same time, crab cakes are one of my favorite meals for a hot summer night. These delicious crab cakes not only pack a big punch of flavor, but they are also Whole30 and Paleo-compliant, like most of the amazing recipes Alex creates.

Cajun Crab Cakes and Remoulade recipe excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass. 

INGREDIENTS:

FOR THE REMOULADE

¼ cup homemade mayo

1 tablespoon creole or dijon mustard

1 tablespoon fresh lemon juice (1/2 lemon)

1 tablespoon finely chopped fresh flat-leaf parsley leaves

1 green onion (White and green parts), finely chopped

2 cloves garlic, minced

1 teaspoon capers, roughly chopped

1 teaspoon Louisiana-style hot sauce

1 teaspoon dill relish, no sugar added

½ teaspoon apple cider vinegar

½ teaspoon paprika

½ teaspoon kosher salt

1/8 teaspoon cayenne pepper

FOR THE CRAB CAKES

16 ounces fresh lump crab meat

½ red bell pepper, seeded and finely diced

2 green onions (White and green parts), thinly sliced

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

2 tablespoons arrowroot starch

4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces

1 medium white onion, halved and thinly sliced (2 cups)

3 garlic cloves, very thinly sliced

INSTRUCTIONS

For the Crab Cakes:

  • Line a baking sheet with parchment paper. 
  • In a large bowl, combine the crabmeat, bell pepper, green onions, mayo, cassava flour, salt, red pepper flakes, black pepper, cayenne pepper and thyme. Use a fork to mix until just combined.
  • Using 1/2 cup measuring cup, scoop out crab mixture and, using your hands, form into patties. Set on the prepared baking sheet and refrigerate for about 20 minutes so that they firm up.
  • Pour the almond flour on a plate. Very lightly dredge each chilled crab cake in the flour and tap off any excess flour. You don’t want them caked in flour or they’ll taste dry, just lightly dusted. Return the coated crab cakes to the baking sheet.
  • In a large non-stick skillet, heat the olive oil over medium-high heat. When very hot, but not smoking, carefully arrange the crab cakes in the bottom of the skillet, taking care not to crowd the pan. You will most likely have to do this in batches. Sear the patties until golden brown and slightly crispy, about 3-4 minutes on the first side. Using a sturdy spatula, carefully flip, and continue to cook on the other side for 3 more minutes. Transfer the cooked crab cakes to a wire rack to keep them from getting soggy before serving. Repeat with the remaining crab cakes.
  • Serve with hot remoulade and enjoy.

To Make the Remoulade:

  • In a medium bowl, combine the mayo, mustard, lemon juice, parsley, green onion, garlic, capers, hot sauce, relish. apple cider vinegar, paprika, salt and cayenne pepper. Stir to combine. Cover and refrigerate until ready to serve.

What are you cooking up this weekend?! Leave me a comment and let me know!

XO,

Brit

Chicken Encilantrada

Chicken Encilantrada

This Sunday I am cooking one of my favorite dishes! Chicken Encilantrada…I got this recipe from one of my best friends. Her mother made it growing up in Laredo, Texas and they shared it with me. It is truly one of the most delicious Mexican dishes I have ever had!

Chicken Encilantrada is the perfect meal to make on a Sunday because it takes a few hours to prepare and it is perfect to serve for your friends and family. If you’re not cooking for a group, the leftovers heat up well and you can enjoy them for a few days. My friend told me the name “Encilantrada” comes from cilantro and this delicious green sauce seeps into the chicken making the most wonderful, savory flavors.

Some of the main ingredients for Chicken Encilantrada.

Chicken Encilantrada 

Serves Four

Ingredients:

1 whole chicken

1 bay leaf

1 handful of peppercorns

1 white onion

1 carrot

3 cloves of garlic

5 big tomatillos 

1 jalapeno 

1 handful of cilantro

3 cups of chicken broth 

1 tbsp. cumin

1 7 oz. can of Herdez salsa verde 

1 tbsp/chicken of Knorr Caldo con Sabor de Pollo (chicken flavor bouillon) 7.9 oz

To Make:

Boil the whole chicken with bay leaf, peppercorns, carrot, garlic and some onion in a large pot. Cover all ingredients with chicken broth and water and boil for 30-45 minutes.

In another pot, boil tomatillos and jalapeño in water until they’re soft and cooked through.

Add the cooked/drained tomatillos and jalapeño to blender with a chunk of raw onion, handful of cilantro, garlic cloves, cumin, salsa verde, knorr chicken bouillon, a little broth and mix until smooth. At the end of the blending process, add a little olive oil to the mixture and blend once more.

Once the chicken is cooked and cooled, shred it.

Add the blended sauce to a sauce pan and warm it through.

Add the cooked chicken to the sauce and toss to combine.

Chicken Encilantrada

You can serve Chicken Encilantrada in tortillas for tacos or on top of rice and beans for a lighter version. I hope you enjoy this meal as much as my husband and I do and that you all have a beautiful Sunday! Happy cooking!

XO,

Brit

 

Brit’s Pantry Staples

Brit’s Pantry Staples

Are you one of the one in five Americans who prefer cooking at home? Even before the coronavirus pandemic caused thousands of restaurants to close and forced people around the world to stay home, a survey published in February of 2020, found that a large portion of Americans prefer cooking at home to have more control over their budget and their health.

I began cooking regularly after I moved to Houston. Although going out to dinner has always been one of my favorite things, something about the portion sizes and type of food I was eating caused me to gain 15 pounds in a two month period. After I started cooking for myself, the weight I had gained began to drop off naturally. As someone who baked a lot growing up, but never cooked much, I had a lot to learn. One of the biggest things to think about when you begin your cooking journey is to have a fully-stocked pantry.

My pantry must-haves!

When I think of my pantry, I think of it in four different categories–spices, baking, starches and sauces.

Spices: The spices you use can make or break a dish. Outside of salt and pepper, paprika is my most used spice. The items I have listed below are my go-to spices.

Salt, Pepper, Paprika, Oregano, Cayenne Pepper, Onion Powder, Garlic Powder, Red Pepper Flakes

Baking: I definitely have the baking bug. From brownies and blondies to chocolate cakes and scones, I love baking! It relaxes me and makes me feel so accomplished when the sweet treats I bake turn out well. Because I do bake on a regular basis, I always need to have lots of flour and sugar on hand. Outside of my baking, many of these ingredients are also needed for the savory cooking I do so I always make sure I have these items around.

Flour, Panko Bread Crumbs, Sugar, Brown Sugar, Baking Soda, Baking Powder, Corn Starch, Vanilla, Chocolate Chips, PB2

Starches: It’s always important to have starches stocked in your pantry. I probably use rice most often…maybe two to three times a week so I always have lots of rice in my pantry. I also keep Annie’s Mac and Cheese because my husband loves it and regular pasta on hand to complete dishes.

Rice, Pasta, Mac and Cheese, Chick Peas, Black Beans

Sauces: When I think of sauces, I’m really thinking of the ingredients I need to make sauces. These ingredients can be used for making so many different sauces and are required in many of the recipes I make.

Tomato Paste, Local Honey, Coconut Aminos, Rotel, Crystal Hot Sauce, Hatch Diced Chiles, Chipotle Peppers in Adobo Sauce, Rice Vinegar, Fish Sauce, Red Wine Vinegar, Olive Oil , Vegetable Oil, Anchovy Paste, Beef Stock, Chicken Broth

Not mentioned in my list: my aprons! I love cooking in my aprons. Many of them were gifts or something I bought on a trip so these aprons always bring back fun memories for me and keep my clothes clean when the oil in the kitchen is flying!

What are your pantry must-haves? Let me know what you think of my list and happy cooking!

XO,

Brit

The Defined Dish Black Pepper Chicken

The Defined Dish Black Pepper Chicken

Tonight I am making The Defined Dish Black Pepper Chicken for dinner. This light, asian-inspired dish is a perfect dinner to get your week off to a healthy start.

Black Pepper Chicken recipe excerpted from The Defined Dish: Healthy and Wholesome Weeknight Recipes © 2019 by Alex Snodgrass.

INGREDIENTS:

BLACK PEPPER SAUCE

¼ cup chicken broth

¼ cup coconut aminos

1 tablespoon rice vinegar

1 teaspoon fish sauce (Red Boat)

1 teaspoon freshly cracked black pepper (see note)

¼ teaspoon ground ginger

CHICKEN

2 pounds boneless, skinless chicken breasts

¼ cup plus 2 teaspoons avocado oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

2 tablespoons arrowroot starch

4 celery stalks, ends trimmed and cut diagonally into 1-inch pieces

1 medium white onion, halved and thinly sliced (2 cups)

3 garlic cloves, very thinly sliced

DIRECTIONS:

MAKE THE BLACK PEPPER SAUCE: In a small bowl, whisk together the broth, coconut aminos, vinegar, fish sauce, black pepper and ground ginger. Set aside until ready to use.

MAKE THE CHICKEN: Place the chicken breasts on a cutting board and cover with parchment paper. Use a meat mallet or the bottom of a skillet to pound the chicken until it is an even ¼ inch thick. Discard the parchment, then cut the chicken into 1-inch cubes.

Place the cubed chicken in a medium bowl with 2 teaspoons of the avocado oil, salt and pepper. Toss to evenly coat, then add the arrowroot and toss again.

In a large nonstick skillet over medium-high heat, heat the remaining ¼ cup avocado oil. When the oil is very hot but not smoking, add the chicken to the skillet in a single layer (you may need to do this in two batches). Cook the chicken until golden brown and cooked through, about 4 minutes per side. Transfer the chicken to a plate and set aside.

Add the celery and onion to the same skillet and cook over medium-high heat, stirring occasionally, until the vegetables are slightly tender, about 4 minutes. Add the garlic and cook until fragrant, being careful not to burn, about 1 minute.

Return the chicken to the skillet with the sauce and bring to a boil. Reduce to a simmer and cook until the sauce is thick and coats the chicken and vegetables, about 5 minutes.

Remove the pan from the heat and season with salt to taste. Serve as is or with cauliflower rice, and top with a sprinkle of pepper.

NOTE: Regular old ground black pepper just doesn’t work in this dish! It’s essential that you use freshly cracked black pepper.

In the cookbook, Alex suggests serving the black pepper chicken over cauliflower rice, but my husband loves white rice so I served mine tonight with Lundberg Farms Jasmine rice. If you want a little more spice, peppers would be a great addition to this dish, but it is really delicious the way it is.

I hope you love this dish! Leave me a comment and let me know what you are cooking tonight!

XO,

Brit

Easy Red Coconut Curry

Easy Red Coconut Curry

Even though we are in quarantine and I am home all of the time, I still feel like my weekdays are crazy busy! Because of that, I love cooking healthy, one-pot meals throughout the week. Tonight I’m making my favorite red coconut curry recipe from Averie Cooks.

Thai food has always been one of my favorite cuisines and after living in Houston, Texas, for the better part of a decade, I got pretty spoiled when it came to getting the best Thai food or really any kind of food just down the street. My husband and I recently moved to Austin in the middle of the coronavirus pandemic so we know a little bit about the food scene here, but definitely not as well as we knew our favorites in Houston. Today I was craving curry, so I decided to make this delicious recipe instead of ordering-in.

All the ingredients you will need for the coconut curry recipe.

I’ve made this recipe about 10 times and I’ve decided the only red curry paste I like to use for it is the Exotic Thai Red Curry Paste. I’ve tried a few other brands and it really makes or breaks this dish if you don’t get a good paste.

The creator of this recipe, Averie Cooks, claims this fresh, nutrient-rich recipe is only 141 calories per serving. I serve my curry over rice so of course that number will go up. One cup of rice is generally 160 calories so you will be at 300 calories for one serving of this dish, which is amazing!

Not only is this dish healthy, but it is SO easy to make, you can make it all in one pan and it only takes about 20 minutes, which means you’ll have an easy clean up too!

Let me know what you think and if you try this recipe out!

XO,

Brit

Rumbi Grill-Inspired Teriyaki Bowls

Rumbi Grill-Inspired Teriyaki Bowls

Teriyaki bowls are one of my all time favorite meals and have been since childhood. They are such a perfect blend of nutrients and carbs and they are so easy to make. A little bit of rice, some chicken and veggies and you’re good to go. Tonight, I will be recreating one of my favorite restaurant versions of a teriyaki bowl from home.

Growing up in Salt Lake City, there was a little restaurant right by my school that my sister and I would go to all the time called the Rumbi Island Grill and we would have the best teriyaki bowls there. After my family and I moved away from Salt Lake, I would crave these bowls. I finally tried to re-create them and I think the recipe is pretty close!

Rumbi Island Grill Fire Grilled Chicken Rice Bowl

Brit’s Rumbi Grill Recreation

Serves four

Ingredients for the bowls:

1 lb. boneless, skinless chicken tenders

4 cups of sushi rice

1 cup matchstick carrots (uncooked)

2 crowns of broccoli (chopped)

1 zucchini (quartered)

Sesame seeds

Ingredients for the Sauce:

3/4 cup coconut aminos teriyaki sauce

2 tbsp. coconut aminos soy sauce

2 tbsp. chili garlic sauce

1 tsp. dried or fresh ginger

1 tbsp. local honey

1 tbsp. brown sugar

1 tbsp. cornstarch mixed with 1/4 cup cold water

To make the bowls:

Pound chicken tenders with a mallet and season both sides with salt and pepper. It can be grilled or cooked in a pan on the stove, cook for three minutes on each side. Remove from heat, let the tenders cool and then cut them into small cubes.

Sautee zucchini and broccoli in a pan with 2 tbsp. of olive oil. cook for 8-10 minutes.

For the sauce:

Combine teriyaki sauce, soy sauce, chili garlic sauce, ginger, honey and brown sugar in a pot. Once the mixture reaches a boil, add corn starch mixture and let the sauce thicken. Remove from heat.

To serve, scoop one cup of sushi rice per bowl, top with grilled chicken, matchstick carrots, broccoli and zucchini and top with as much sauce as you prefer. To garnish, sprinkle sesame seeds on top and enjoy!

Brit’s Rumbi Grill Recreation

Leave me a comment and let me know what you think! Happy cooking!

XO,

Brit

Cinco de Mayo Celebrations at Home

Cinco de Mayo Celebrations at Home

Can you believe Cinco de Mayo is just one week away?! Yes, it does fall on a Tuesday this year so even more reasons for celebrations! I have always loved Cinco de Mayo, not only because of my love of margaritas and queso, but also because it is my dad’s birthday!

Dad enjoying a margarita in San Diego!

Cook Something Fun

This year, my Cinco de Mayo celebrations will be a little bit different than usual. I won’t be celebrating with my dad which is the worst part, but I will be celebrating in his honor at home. A couple of weeks ago I was going through The Defined Dish cookbook and found my new favorite recipe. The Enchiladas con Carne that Alex created are SO good, I truly couldn’t believe I cooked something so good. My husband literally said to me, “this is the best thing you’ve ever made, why do we go out to eat anymore?” It was one of my proudest moments.

The Defined Dish’s Enchiladas con Carne

Needless to say, I cannot wait to make these again!! In addition to serving the enchiladas, I will be making Clayton’s Grapefruit Margaritas and my own little guacamole recipe.

Wear a Cute Outfit

A celebration is not complete without a fun outfit and right now I am loving my Mi Golondrina headband and this amazing “Spicy” clutch by Trina Turk which will be the perfect accessories for a fiesta at home!

Mi Golondrina Headband
Lime Topo Chico with a side of a Spicy Trina Turk Clutch

Spice Up Your Life with Fiesta Decor

Finally, decorating an area of your home with festive fiesta decorations can instantly create a party mood. I found the cutest mini llama pinatas and this balloon fiesta sign on Amazon.  I plan to use leftover llama garland from a previous holiday party to decorate my bar cart along with margarita glasses and all the ingredients necessary to make margaritas all night long!

a fun bar cart is the perfect compliment to any party!

What are your plans for Cinco de Mayo? Leave me a comment below to let me know how you will be celebrating this year!

XO,

Brit

A Taste of Bistro Menil at Home

A Taste of Bistro Menil at Home

I am drawing on the inspiration of one of my favorite lunches to create my dinner tonight. In Houston, tucked away in the lush area between the Museum District and vibrant Montrose neighborhood is the Bistro Menil. In a city that is known for its heavy Tex-Mex and love of meats, Bistro Menil delivers refreshingly light European fare.

One of my absolute favorite things to do in Houston is to spend the day at The Menil Collection. I start with lunch–a glass of sparkling rosé with the bistro Caesar salad with salmon at Bistro Menil for lunch and then hop over to the Menil to see the works of Cy Twombly, Mark Rothko and so many more, and finish off the day by sitting on a blanket in the many green spaces between the iconic museum and the Rothko Chapel.

Picnic at the Menil

Of course I can’t do any of this right now because of Coronavirus restrictions so I am bringing the Menil to my kitchen in Austin tonight. To make the Caesar salad, I am going to use a version of The Defined Dish’s Chicken Caesar Pasta Salad *minus the chicken* and my pan fried salmon recipe.

Pan Fried Salmon with The Defined Dish’s Caesar Pasta Salad

To make the Salmon:

  • 2 (4 oz.) salmon filets
  • salt and pepper to taste
  • 3 tbsp. olive oil
  • 1/4 cup chicken stock
  • 1 lemon juiced
  • 2 cloves garlic, sliced

Pat salmon dry and coat with salt and pepper. Heat olive oil in a large skillet over medium heat, when oil is hot, but not smoking, add salmon–skin side up. Season skin with salt and pepper and cook for about six minutes. Flip over and add chicken stock and lemon juice. Serve with with The Defined Dish’s Caesar Pasta Salad and enjoy!

Let me know what you think of this recipe and what you are cooking tonight!

XO,

Brit

Baking Classics with Ina Garten

Baking Classics with Ina Garten

I have always loved baking and I’m not sure if I have been doing it more this month because of all of the free-time I have or because my sweet tooth has gotten much bigger! But either way, my favorite baking recipes to follow are from Ina Garten. Most recently, I have made Ina’s Blondies with Chocolate Chunks and her classic Beatty’s Chocolate Cake.

Blondies with Chocolate Chunks and Vanilla Ice Cream

I made Ina’s Blondies the other night when I served salad as an entrée for dinner. I thought because of the lighter meal, I could make a fun dessert. My husband LOVED it! Ina traditionally makes this recipe in a square baking dish and uses walnuts. I don’t really care for walnuts and they are high in calories so I kept them out and just stuck with the chocolate chunks. I also baked this is a round cake pan because it was the first dish I found in my cabinet… it is a really easy recipe to follow and modify if you want to. I served it here with vanilla ice cream and it was sooo good!

Beatty’s Chocolate Cake

This Beatty’s Chocolate Cake recipe was also divine! It was relatively easy to make and I loved the little bit of coffee grounds Ina calls for in this cake, it just takes the whole recipe up another level. This was my first time making it and I will definitely make it again soon!

The great thing about most of Ina’s recipes–whether it is a cake recipe or scrambled eggs, she includes videos and lots of tutorials to help you master the dish, even if you have never cooked or baked in your life! I hope you enjoy these recipes and would love to hear how they turn out for you!

XO,

Brit