Back to hippie-light. If you bring me, say, a fresh red velvet treat from Sprinkles or Nothing Bundt Cakes, I’m not going to turn it down. I might even deep mouth kiss you. But when it comes to actually baking red velvet cake, I get all like, Wow! That’s a lot of red dye #40. I mean, chocolate taste-ez good when it’s brown so do I really NEED it to be all red and stuff? Then I start thinking about the armadillo groom’s cake from Steel Magnolias and then I think of road kill, so no. I don’t make red velvet at home. Until now.
You know why? It’s because I grew beets. And I roasted a few. And then they got HUGE and I had to pull them all at once and it was 103° outside and maybe I was a little fat and tired and lazy and maybe they sat in the garage in Dude’s mini-wheelbarrow for a couple days and got less than firm. Which led to beet puree. SO. MUCH. But that’s cool. We have a chest freezer and beets are yummy any way you slice ’em. I went to the trusty land of Pinterest and started a search for recipes with beet puree. Smoothies. Smoothies. Oh look! More smoothies. And then there it was. A variation of red velvet using beets from a lovely blog called In Sock Monkey Slippers.
Yes please! I whipped these babies up and used a fraction of my puree in the process. I love baking, I just don’t get around to it all that often. Let me tell you- these are a keeper recipe. This is my new go-to chocolate cake recipe. (I just skipped the orange.)
Here is the mediocre photo of the delicious cake. Trust me. It’s better than it looks here. I will figure out that damned Hipstamatic. Later.
I wouldn’t say I’m a great cook while I’m pregnant. In fact, I don’t know that I’d say I cook. But having all of this lusciousness in our backyard has inspired me (and Farmer Bob) to get out back and pick some food and use it up. A lot still goes to waste though. Our next step in homesteading will be learning to process and save more of our backyard bounty for the Zombie Apocalypse. Or, like, winter or something. We also justify all of the wasted chard as chicken food. It helps us sleep at night, and quite frankly, I really need to learn that chard is insane. That ish takes over. I made Rob promise to never let me plant more than one chard per season ever again. Unless maybe they are different varieties and look really pretty when we first put them in. No. No. That’s how this all started. ONE chard.
Back to cooking. We had big plans for making tortilla española from our friend Craig’s blog, Take My Life And Eat It, as mentioned here, and we finally did it! Craig does such a great job explaining things (I credit his engineer-ness) that we did it right the first time! Ok, granted, it’s not the world’s most difficult recipe, but I’ve had soggy tortilla and it ain’t pretty.
One must forgive my photographic lackofskill. But here it is! And it tasted sooooo good. Treat yourself. Read Craig’s posts on tortilla and make breakfast for dinner tonight!