all dressed up

I don’t always like to dress up. I barely ever wore skirts or dresses, but I’m getting a little better about that. As long as they still hide my “Hall knees”.

I don’t like to wear a lot of jewelry. I haven’t bought an accessory in years, and for some reason I just keep wearing the same necklaces I’ve always worn. I have a box of rings, but am pretty content with the wedding rings going solo. It’s just how I roll.

But sometimes, I like to be a really girly girl. Sometimes I like the frills, the lace, the bows and all that jazz. Sometimes I wear heels when I’m not at work. Sometimes jeans aren’t the look I’m going for, and sometimes my favorite Toms are just plain frumpy. Sometimes, but not all the time, that’s for sure.

Sometimes dessert needs dressing up, too. Cake needs to be more than cake and icing every so often. And today, rather than a pop of color in an outfit, I thought I’d share a cake with a dressed-up, unexpected flavor – Earl Grey tea.

I’ve managed to stay off of the coffee addiction I conquered so long ago, but I tell ya – a cup of earl grey most days of the week is an addiction I won’t be trying to cure myself of anytime soon. And an extra helping of it in a cake is nothing to feel shameful of either.

Dressed up or not though, be sure to dig your finger (or maybe your hand if you’re feeling ballsy?) into the raw dough before it bakes up. It’s the best cake batter I’ve tasted in a while.

Some things are just perfect in raw form, unadorned, unbaked, whatever. Don’t judge.

Earl Grey Chocolate Cake
adapted from Real Simple Magazine via Shutterbean.com; serves 10-12

time commitment: ~1 1/2 hours (~20 minutes active time)

printable version

ingredients
6 Earl Grey tea bags
1 c water
1/2 c (1 stick) butter
3 eggs
2 c granulated sugar
4 oz unsweetened chocolate, melted & cooled
2 c all-purpose flour
1 t baking soda
1 t baking powder
1/4 t kosher salt
1/2 c plain yogurt
confectioners’ sugar

instructions
Heat oven to 350 F. Coat a bundt pan with cooking spray.

Brew the tea in the water 3 to 5 minutes. Remove the tea bags and set brewed tea aside.

Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.

Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.

Turn out of pan and cool. Dust with confectioners’ sugar.

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