First guest post of the blog is from my friend Diane Hutchings that is so crafty. She is always cooking amazing things or creating something awesome. I basically asked her 3 simple questions and she ran with it.
Hi y'all! I'm Diane Hutchings, a Southern girl at heart, born and raised in Ohio. My husband Lee is a pastor in Ridgeland, MS. Our son and joy, Harper is 14 months!
When and where did you learn to sew/cook/craft?
I started cooking at a very young age-I've always been very tall, and could use the real oven at age 6! I grew up on a small, family farm in Northeast Ohio, where my parents made most things from scratch. Hunting, gardening, cooking, and canning were all a huge part of our daily lives. My mom used to say that she lost all her slave-labor when we moved out...it takes a lot of work! I grew up cooking almost every night of the week, learning from both of my parents. They are both incredible cooks, and I definitely developed my love for food and cooking from them!
Who inspires you?
Before we were married, my sister and I used to get together on Tuesday nights and cook difficult recipes we had found online, or in our vast cookbook collection. Those were really fun times! My sister Rachel now lives on a sustainable farm, and inspires me with her farm to table approach to food. I'm also inspired by many of my talented friends, different food blogs, and fresh, local produce. Any cookbook by Ina Garten, the Barefoot Contessa is guaranteed to have fantastic recipes. She's definitely a favorite of mine!
Favorite recipe?
I have so many favorite recipes! I typically cook 5 nights out of 7 at our house. I love to throw together easy meals like chicken stir fry and baked pasta, but I also love more complicated meals like crepes florentine and stuffed peppers. If I could eat cheese and french bread with salted butter for all meals, I totally would! Or caprese salad...or brie en croute...or peach, coconut muffins...or spinach quiche..I just love good food, and I love to cook! It relaxes me and gets my creative juices flowing!
I have made this chocolate cake 3 times in the last month. It *seems* healthier to me because of the almond meal, but it's just plain delicious! Even my husband, a cake connoisseur, says he likes it better than my two-layer-chocolate-
Chocolate Olive Oil Cake
- ⅔ cup regular olive oil (plus more for greasing)
- 6 tablespoons good-quality uns
weetened cocoa (sifted) - ½ cup boiling water
- 2 teaspoons best vanilla extract
- 1 ½ cups almond meal/flour
- ½ teaspoon baking soda
- 1 pinch of salt
- 1 cup superfine sugar
- 3 large eggs
- Preheat your oven to 325ºF. Grease a 9inch springform pan with a little oil and line the base with baking parchment.
- Measure and sift the unsweetened cocoa into a bowl and whisk in the boiling water until you have a smooth, chocolatey, still runny paste. Whisk in the vanilla extract, then set aside to cool a little.
- In another small bowl, combine the almond meal (or flour) with the baking soda and pinch of salt.
- Put the sugar, olive oil and eggs into the bowl of a freestanding mixer with the paddle attachment (or other bowl and whisk arrangement of your choice) and beat together vigorously for about 3 minutes until you have an aerated and thickened cream.
- Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the ground almond (or flour) mixture.
- Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin. Bake for 40-45 minutes or until the sides are set and the very center, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
- Let it cool for 10 minutes on a wire rack, still in its pan, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely or eat while still warm with some ice cream or homemade whipped cream.
Thanks for sharing Diane!! My house has lots to be desired in the cooking and cleaning area.
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