Today A Happy Food Dance is ONE YEAR OLD!!!
Seriously, I can’t believe it’s been a year since I very nervously published my first post and told absolutely no one – except my boyfriend and my dog. I have always been a huge food blog reader and was making everyone else recipes ALL.THE.TIME. – so why not start my own?!?
I had contemplated starting a blog months before I actually hit publish on my first post. I was scared and nervous and wasn’t so sure that I would actually follow through with it. I knew it would be a huge investment of my time (let alone the money I would spend on groceries) and I didn’t know that after a few months (or even weeks) I would become bored.
So after over-thinking and stressing (ugh – story of my life), I just did it – and I’m so happy I did! Now, it hasn’t been all roses and slices of cake. I have burnt and ruined enough food to feed a army, cried about not getting a post published when I planned, and bought more plates and bowls than I know what to do with.
I have also met some really amazing bloggers and made some really awesome connections with people I would have never crossed paths. I have had posts go viral (hello blueberry oatmeal cookies) and have had posts I totally loved get no love (seriously, this zucchini cornmeal bread is good – I wouldn’t lie!).
For my one year blog birthday why not bring it right back where it started – with cake! These carrot cake cupcakes were my very first post and are one of my all time favorite recipes. I have made them for birthdays, baby showers, visitors and just to eat!
As a little girl chocolate cake was my FAVORITE dessert – I would request choc-a-tay and would then proceed stuff it in my face into which really ended up covering my whole body, having more of it end up in my diaper than in my mouth (so my mom says).
This is my go to chocolate cake recipe – it’s super moist, almost fudgy in the middle and covered with the most delicious frosting. There are a few weird twists with this recipe. Like combining the baking soda and vinegar and allowing it to bubble, and then mixing it with milk. Throw in some boiling water and flour in the frosting and you have a very untraditional recipe turning into the best cake you’ll ever eat.
Ahhh! One year!
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 2½ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vinegar
- 2 teaspoons baking soda
- 1 cup milk
- 1 cup (2 sticks) unsalted butter, at room termperature
- 2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- ½ cup sour cream
- ¾ cup + 1 tablespoon boiling water
- 3 tablespoons flour
- 1 cup milk
- 1 cup sugar
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 teaspoon vanilla
- Preheat oven to 350 degrees and grease and flour your cake pan.
- In a medium bowl, stir together cocoa powder, baking powder, flour and salt - set aside.
- In a small bowl, mix together vinegar and baking soda and let bubble. Add milk to mixture and stir - set aside.
- Cream together butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.
- Add dry ingredients, mixing well until there are no dry patches left in the batter. Next, add the milk mixture, vanilla and sour cream, mixing well after each.
- Slowly stir in boiling water, making sure to scrape edges and bottom of your bowl.
- Pour mixture into your prepared pan and bake for 30-35 minutes or until a toothpick is inserted and comes out clean.
- In a large sauce pan, add flour and milk over medium heat and whisk continuously until the mixture becomes thick, but still smooth. Remove from heat and place in a bowl. Allow the mixture to cool completely before using.
- In a separate bowl, cream together sugar and butter until light and airy.. Add the milk mixture to the bowl and beat until all sugar grains disappear, about 5 minutes.
- Once the sugar is dissolved, add the vanilla, stirring just to combine.
- When the cake is completely cool, frosting your cake generously.