Black-Out Cake with Black Chocolate Ganache

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 
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‘What’s a ‘Black-Out’ Cake??’ you might be wondering. Well, it’s a super moist cake that’s full of deep, rich dark chocolate flavors. This Black-Out Cake is a twist on a little recipe I’ve had in my back pocket for several decades. The-most-simple-delicious-chocolatey quick cake you’ll ever come across — trust me.

Two Key ingredients

To bump the tone of this chocolate cake from dark brown to ‘black-out’, I used the darkest cocoa powder available and super black food coloring paste. 

One-Bowl Recipe

Not only is this a delicious, deep chocolate cake recipe, it’s also a very simple recipe! Start by creating a cocoa powder paste by combining the black cocoa powder with boiling water and then combine all cake ingredients in one bowl. Stir to combine, pour into a greased, parchment paper-lined cake pan and bake!

Once the cake is baked, allow it to cool for 10 minutes before removing to a wire rack, where it will need to cool completely to room temperature before topping with black chocolate ganache.

Black Chocolate Ganache

Ganache is a surprisingly easy recipe to prepare, traditionally using only 3 ingredients (cream, dark chocolate and butter). I’ve added a pinch of salt and a few drops of black food coloring paste to amplify the black-out theme.

Microwave in 30 second increments until the warm cream begins to melt the chocolate. Then stir vigorously to combine. Allow the mixture to cool for 1 hour before using.

I’ve never been accused of being a cake decorator, but with a recipe this delicious, no one’s taking the time to notice how it’s decorated.

BUT if you want to serve a cute and festive cake (while still amazingly delicious) for G-rated Halloween fun, I have a few tips for a festive & simple cake design!

Cute sprinkles make everything better! I added 2 large candy eyes and an outline of Halloween-colored sprinkles and suddenly the cake was transformed into a party-worthy dessert!

Black-Out Cake

Ingredients

• 1/4 c + 2 T boiling water
• 4 t black cocoa powder
• 1 c all purpose flour
• 1 c granulated cane sugar
• 1/2 t baking soda
• 1/2 t salt
• 1/4 t baking powder
• 1/4 c + 2 T sour cream*
• 1/2 stick melted butter
• 1 egg
• 2 t vanilla
• 3 oz dark chocolate morsels
• 3 oz white chocolate morsels
• 7 drops black food coloring paste

Instructions

Preheat oven to 350°. Line an 8 round cake pan with parchment and spray with a flour-based non-stick spray.

Combine cocoa powder & boiling water, stirring to dissolve (this will form a thick paste).

Combine all ingredients, including the cocoa water/mixture. Beat on HIGH either by hand or using a mixer for 2 minutes.

Add the white and dark chocolate morsels, stirring to combine.

Pour the batter into the prepared pan and bake for 30 – 35 minutes until the center is set and an inserted toothpick doesn’t come out with wet batter on it. (Or it reaches a center temperature of 198°-200° with an instant-read thermometer.

Allow to cool for 10 minutes before inverting on a baking rack.

Top with black chocolate ganache ((see ganache recipe below))

Notes

* buttermilk or whole milk can be subbed for sour cream

Black Chocolate Ganache

• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 3/4 c semisweet chocolate or bittersweet chocolate (high-quality), chopped
• pinch of sea salt
• 3-5 drops of black food coloring gel

In a medium microwaveable glass bowl, combine all ingredients. Microwave in increments of 30 seconds, stirring between.

Within 3 microwave sessions, chocolate and cream should be warm enough to melt.

Stir vigorously to combine.

Set aside and allow to cool for approximately 1 hour before pouring over the cooled cake.

• you’ll likely have extra ganache left over.

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Roasted Hatch Chile Corn Chowder

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 
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As Summer starts to wind down, those last ears of sweet corn are ripening in perfect time with Hatch chile peppers  — and it’s that delicious combination of garden produce that’s the inspiration for this recipe.

2 Key Ingredients :: HATCH CHILES + SWEET CORN

Because these two ingredients are the real stars of this chowder, there are a few extra steps to take in order to help their favors really stand out.

– Sweet Corn

First, let’s talk about this gorgeous sweet corn. If you have access to freshly picked sweet corn, definitely use that in this recipe BUT frozen corn on the cob will work great too.

Start by shucking the corn and removing any bad spots and extra silk. Boil the corn for 6-8 minutes and SAVE the corn boiling water this step is KEY!! Next, prop the corn on its end and remove the corn kernels using a sharp knife. I propped mine in a shallow baking pan to catch all the fly aways and juices. The LAST tip for maximum sweet corn flavor :: SAVE the cobs! They’ll be added back to the chowder as it’s boiling.

By saving these 2 ingredients we’re grabbing all the flavor out of that fresh corn and putting right into our chowder!

– Hatch Chiles

Now let’s discuss the Hatch chili peppers. These peppers are always available in the late summer and their name comes from the fact that they’re famously grown in Hatch, NM.

Hatch chiles have a controlled heat that’s typically milder than a jalapeño (although beware, every so often you’ll come across a naughty, fiery one).

They’re perfect for roasting because their skin is tough and their flesh thick. If you don’t have access to these peppers when fresh, you can always find small cans of roasted Hatch chiles on the salsa aisle of your supermarket.

HOW TO ROAST :

I roasted these chiles for about 10 minutes at 400°. Once roasting is complete, remove form the oven, cover until cooled and then peeled off (and discard) the tough skin. The roasted flavor of this chili is intensely peppery, a little smoky and more than a little spicy – the perfect partner to sweet, creamy corn!

Once the chiles and corn on the cob are prepped and the onions and celery translucent, the rest of this chowder comes together in very short order:

• a quick cook on the minced garlic
• add diced potatoes
• liquid
• corn cobs*
• roasted chiles
• cream
• cornstarch slurry
• cut corn kernels

Simmer to thicken, season to taste and garnish with lime zest and cilantro. (Don’t forget to remove the corn cobs!) BOOM! In a matter of a few minutes dinner is served!

My favorite part of this recipe (besides the taste) is that by utilizing things I’d typically discard*, I’ve maximized that marvelous sweet corn flavor in such a that it’s strong enough to be noticed next to the bold flavors of the Hatch chiles.

The simplest things can bring such delight! This Roasted Hatch Chile Corn Chowder is really so, so easy to prepare – and the flavors are such a delicious comfort.

Roasted Hatch Chile Corn Chowder

• 1 medium white onion, diced
• 1 c celery, diced
• 1 T garlic, minced
• 6 ears of fresh (or frozen if fresh isn’t available)
• 2 T butter, salted
• 2 T cooking oil
• 3 medium potatoes, peeled and diced
• 8 oz roasted Hatch chili peppers, diced (canned or freshly roasted)
• 3 c heavy whipping cream
• 4 c reserved cooking water from boiling the corn
• 1 c chicken stock, more to desired thickness
• 3/8 c cornstarch
• 2-3 t kosher salt
• pepper to taste
• cilantro, to garnish
• zest of 1 lime, to garnish

In a 8-9 qt soup pot over medium flame, heat butter and oil together. Once the butter is melted, add onions and celery. Cook until translucent, about 10 minutes stirring occasionally. 

Next, add garlic and cook for an additional 2-3 minutes.

While the onions + celery are cooking, boil the ears of corn (whether fresh or frozen to heat and tenderize) approximately 8 minutes depending on the size of your corn. **Be sure to reserve the cooking liquid to use for the chowder.** Allow the cobs to cool and then, standing each ear on its end in a shallow baking dish, use a sharp knife to remove the kernels of corn. Save the cobs. Set kernels aside to be added at the end.

Add the diced potatoes, reserved corn water and reserved cobs (this is the step maximizes the sweet corn flavor!).

Bring the liquid to a boil until the potatoes begin to break apart. Mash the potatoes until almost completely broken down. Add chiles and return to a boil.

Prepare a slurry by whisking together chicken stock and cornstarch in a small bowl. Pour the slurry & cream into the soup pot and return to a boil to thicken (5-10 minutes).

Remove corn cobs, add corn kernels and season to taste.

Garnish with cilantro and lime zest.

Serves 12.

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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.

The post Roasted Hatch Chile Corn Chowder appeared first on Sinkology.

source https://www.sinkology.com/blog/roasted-hatch-chile-corn-chowder/

Top 5 Kitchen Trends that are Here to Stay

Can you believe we are officially over halfway through 2020? We certainly can’t. This year has been filled with uncertainty. But one thing’s for certain: these five kitchen design trends are sticking around.

Marble, but Make it Stronger

            We’ve been obsessing over marble since it first came out in trend reports. What started as a smooth, barely-there veining has now progressed Into a strongly veined marble obsession in kitchens of every size. But, that’s just the look we’re talking about. While we couldn’t love the appearance of marble more, we are so happy that we’ve made a pivot toward sturdier materials. Who wants to stress over a spill? Where there’s one, there’s sure to be hundreds in a busy kitchen. No one has time to worry about spills soaking into porous marble, even during stay-at-home orders. Look for high-performance alternatives like nano glass and engineered stone that will give you the marbled look you love without the neediness.

See it all with Open Shelving

            As the minimalist and eclectic styles continue to reign supreme, open shelving is sure to stay on our kitchen walls. We love the airiness it brings to an otherwise busy space, transitioning the vibe from “working kitchen” to “family room” with ease. Need a little extra storage? Install a larder cupboard, also known as a pantry cupboard, another major trend that’s taking over kitchen storage solutions.

Single-Slab Backsplash

            We’ve shared our obsession with these trend in past posts, and boy are we glad this isn’t a trend of the past! Since this design style first came to be, we’ve seen so many creative pairings. On the one hand, there’s something so beautiful about a seamless look of a backsplash flowing into the countertop. It helps to highlight other things in your kitchen like your floating shelves and new matte appliances with a consistent – and gorgeous – backdrop. We hope to see this beautiful look in kitchens for years to come.

Consistent Contrast

            What’s so great about 2020 kitchen trends is that they aren’t one-size-fits-all. There really is something for everyone. We just shared our love of a seamless, cohesive look that only a single-slab backsplash and coordinating countertop can bring. But, there’s something so mysteriously beautiful about colored countertops set against sleek white cabinets. Whether dark and moody matte black, a vibrant pop of orange, or a comforting cool blue, don’t stand for ordinary in your kitchen. Stand out.

Handleless Haven

Speaking of sleek cabinetry, totally handleless is the look of the moment. The clean lines will create an uncluttered vibe – even if your kitchen sink tells you otherwise with a pile full of dirty dishes. Not only can your cabinets hide their handles for a smooth surface appearance, your appliances can, too. High-tech, no-touch solutions simplify meal prep with everything from microwaves to dishwashers. And, they looks fabulous, too.

Which 2020 kitchen trends do you hope stick around for the entire decade? Share your favorite on Instagram @Sinkology with #2020KitchenTrends to join the conversation!

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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.

The post Top 5 Kitchen Trends that are Here to Stay appeared first on Sinkology.

source https://www.sinkology.com/blog/top-5-kitchen-trends-that-are-here-to-stay/

Sweet German Style Wings

Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic. 
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Admittedly, this is a weird season in life – I think we can all agree! But whether you’re watching a golf tournament re-run or the ‘big’ game in the stands – or even solo racquet ball, we all love a great ‘wing’ recipe! These Sweet German Style Wings are a real pleaser, no matter the size of your crowd!

Sweet German Style Wings are inspired by a favorite meal my mom made for me when I was little: “German Dinner”. This special dinner always included mashed potatoes with a sweet and sour, German-style gravy. I’ve taken that heritage gravy recipe and added it to my favorite style of oven-fried wings and created my very most favorite wing recipe to date!

the key to crispy oven-baked wings ::

There are a few basic steps that make this recipe both easy and crave-worthy. First, let’s talk about how to handle the wings. Our cooking technique is to oven-fry. To get a crispy skin on the wing, toss the wings in a zipper top bag with oil, salt, pepper and cornstarch.

Lay the wings out on a baking rack fitted into a rimmed baking sheet that’s been lined with foil and sprayed with non-stick cooking spray. Then place in a hot (425°) oven to cook, finishing off with a few minutes under the broiler to get them extra crispy.

German-Style glaze – tips ::

While the wings are baking, it’s time to prepare the glaze that gives these wings their name! In a medium-sized skillet, sauté onions, thyme and chives in oil. Add peppers, vinegar, water and brown sugar and bring to a boil. Here’s the KEY — to thicken the glaze, take some of the cooking liquid and combine it in a small bowl with the other tablespoon of cornstarch and create a slurry. Pour the slurry back into the skillet, raise back up to a simmer and stir continuously until the glaze reaches the desired thickness.

toss & serve!

About this time, the wings have perfectly crisped under the broiler. All that’s left is to toss the wings in the glaze and serve! 

No kidding, the first bite of these sweet and tangy, super crisp wings flashed me straight back to my childhood dinner table that was loaded with all ‘THE German Dinner favorites’.

Sweet and tangy, with a little spice. I believe this is the very best wing flavor I’ve ever had (and that’s saying a lot)!

Sweet German Style Wings

Wings

• 2 lbs chicken wings, drumettes and flats (bone-in + skin-on)
• 1 t sea salt,
• 1/2 t pepper
• 1-1/2 T oil
• 1 T cornstarch

Glaze

• 1 medium white onion, small diced
• 3 sprigs fresh thyme
• 2 T chopped fresh chives
• 2 T cooking oil
• 1/2 c red wine vinegar
• 1 c water 
• 1/2 c packed brown sugar
• 1-2 T fresh hot red pepper, finely diced (like Fresno – optional)
• 1 T cornstarch

Instructions

Preheat oven to 425°. Line a rimmed 1/2 sheet baking sheet with foil + spray a rack that’s complimentary in size with nonstick spray.

Place wings and wing ingredients in a plastic zipper-top bag and shake to evenly coat. Space wings 1″-2″ apart on on the baking rack, fit the rack into the rimmed, lined baking sheet and place into the preheated oven. 

Cook 30 minutes or until medium golden in color. Raise the oven temperature to HIGH BROIL and broil for 2 minutes while keeping a close eye on the wings to prevent scorching.

While the wings are cooking, prepare the glaze by sautéing (over medium/medium-high flame) the onions, thyme and chives in the cooking oil until the onions are tender and translucent (about 10 minutes). Add red wine vinegar, water, brown sugar and bring to a simmer. Once simmering, remove 1/2 c cooking liquid and place in a small bowl with the cornstarch, stir quickly to combine (this is a slurry).

Pour the slurry back into the skillet with the glaze stirring continuously. Bring the mixture back up to a simmer and continue stirring until desired thickness is reached (you’ll know it’s ready when you can leave a temporary (2-3 sec) mark in the pan with your spoon).

Once the glaze is done, set it aside. When the wings have broiled and the skin is crisp, remove the wings from the oven, toss them in the warm glaze and top with the diced red pepper.

Serve immediately

Serves 4

Check out another delicious wing recipe HERE!

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If you have any additional questions during your search for the perfect copper, fireclay farmhouse sink or granite sink, our Sinkologists are here to help. Contact us or follow us on Facebook, Houzz, Pinterest, or Instagram for more helpful tips and design ideas.

The post Sweet German Style Wings appeared first on Sinkology.

source https://www.sinkology.com/blog/sweet-german-style-wings/