Blog - Lorraine D. Hebler

Small Batch Apple Crisp

By Lorraine Hebler

Small Batch Apple Crisp

An easy, small, four helping, easy apple crisp perfect for a weeknight dessert.Continue Reading

Small Batch Chocolate Cake

By Lorraine Hebler

Small Batch Chocolate Cake

Ingredients

Small Batch Chocolate Cake

1/2 Cup (65g) all-purpose flour

1/2 Cup (100g) granulated sugar

1/4 Cup (21g) unsweetened cocoa powder

1/4 tsp baking soda

1/4 tsp baking powder

1/8 tsp salt

1 large egg, room temperature

2 Tbsp vegetable oil

1/2 tsp pure vanilla extract

1/4 Cup (60ml) buttermilk, room temperature* DIY recipe in notes

1/4 Cup (60ml) hot coffee or hot water

Chocolate Frosting

1/2 Cup (113g) unsalted butter, room temperature

1 1/2 Cup (180g) powdered sugar

1/4 Cup (21g) unsweetened cocoa powder

1 1/2 Tbsp whole milk, room temperature

1 tsp pure vanilla extract

pinch of salt, or to taste

Instructions

Make the Small Batch Chocolate Cake

Preheat the oven to 350ºF and prepare three 4-inch or one 6-inch cake pan by spraying the sides with cooking spray and fitting the bottom(s) with a wax paper or parchment paper cake circle.

Place all of the dry ingredients into a medium bowl and whisk them together. Add the egg, vegetable oil, vanilla, and buttermilk and whisk until fully combined. Add the hot coffee (or hot water) in a slow stream and whisk until fully combined and smooth. The batter will be very thin.

Pour the batter into the prepared cake pan(s).

If using 4-inch cake pans, bake for 18-22 minutes.

If using a 6-inch cake pan bake for 24-28 minutes.

The cake is done when it springs back to the touch and a toothpick inserted comes out clean.

Cool completely before assembling and decorating.

Make the Chocolate Frosting

In a stand mixer fitted with a paddle attachment, whip the butter on medium-high speed until creamy and light in color, 4-5 minutes.

Scrape down the bowl and paddle, then add the powdered sugar, cocoa powder, milk, salt, and vanilla extract. Cover the mixer with a clean kitchen towel (to prevent ingredients flying out of the bowl), then turn the mixer to low speed and mix until all ingredients start to come together.

Remove the kitchen towel, scrape down the bowl and paddle, then continue mixing on low speed until uniform and smooth, 2-3 minutes.

Assembly

Once the chocolate cake is completely cooled, frost and decorate with the chocolate buttercream.

To create the mini layer cake pictured, level the cake layers to your desired height. Add a swipe of chocolate buttercream onto a cardboard cake circle and place the first cake layer on top. Fill and stack the cake with chocolate buttercream, then crumb coat the cake with chocolate buttercream. Place the crumb coated cake in the refrigerator for at least 30 minutes to let the buttercream set firm.

Use the remaining frosting to create a smooth buttercream finish and pipe a star border on top using Wilton Tip 4B. Decorate with sprinkles (I used Sprinkle Pop’s “Hey Sugar” mix).

Notes

*DIY Buttermilk recipe: add 1/4 tsp of white vinegar (or apple cider vinegar or lemon juice) into a jar and top it with 1/4 Cup of whole milk. Stir and let sit for 15 minutes before using in the recipe.

Make ahead tips:

The small batch chocolate cake layer(s) can be made ahead and stored at room temperature, covered tightly in plastic wrap, for up to two days.

Alternatively, you can cover with plastic wrap and store in the freezer for up to two months before thawing to room temperature.

The chocolate frosting can be made ahead and stored in an airtight container at room temperature for up to 1 day. Alternatively, you can store it in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and rewhip with your stand mixer to bring back to frosting consistency.

Pasta Fagioli

By Lorraine Hebler

Pasta Fagioli

2 tbsp olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery stalks, diced

8 cloves garlic, minced, to taste

1 tsp dried oregano

1 tsp dried thyme

1 tsp red pepper flakes (optional)

Salt and pepper, to taste

Ib ground beef, optional
3 tbsp tomato paste

6 cups beef broth (can use chicken or vegetable broth if preferred)

24 oz marinara

2 (15 oz) can cannellini beans, drained and rinsed

1 bay leaf

1 parmesan rind (optional)

1 cup ditalini pasta

1 bunch or about 2 cups kale, chopped, stems removed

Juice from 1/2 lemon (to taste, plus more for garnish)

Garnish: Parmesan, black pepper, chives, olive oil, lemon juice, bread

In a large pot, heat olive oil over medium heat.

Add the onions, carrots, and celery.

Season with salt, pepper, oregano, thyme, and red pepper flakes. Sauté for 6-8 minutes until softened.

Add in your garlic and cook for another 30 seconds.

Clear a center in your pot and add the ground beef. Season with more salt and pepper, and cook until browned, breaking it up as it cooks, about 5-7 minutes.

Stir in the tomato paste and cook for another 1-2 minutes to caramelize it slightly.

Add the broth, marinara, beans, bay leaf, and parmesan rind. Stir everything together, bring to a boil, and then lower to a simmer. Let it simmer for about 30 minutes, uncovered, stirring occasionally to develop the flavors.

After 30 minutes, add the ditalini pasta and cook for 8-10 minutes, until al dente.

In the last 5 minutes of cooking the pasta, stir in the chopped kale. Allow it to wilt and soften into the soup.

Stir in fresh lemon juice to taste, adjusting seasoning with more salt and pepper if needed.

Ladle the soup into bowls and top with fresh grated Parmesan. chopped chives.

Spaghetti and Broccoli

1/2 lb. spaghetti, boiled and drained

1 crown fresh broccoli, cut up

4 cloves garlic (or more), sliced

1/2 c. olive oil

Directions

Heat olive oil in a large skillet and add garlic. Add salt and sauté for one minute. Add broccoli and sauté, then add pasta. Toss well and cover.

Let cook on medium-low heat for 2 to 3 minutes until broccoli is to desired tenderness.