Then I have all the prep for NYCC coming up. That's been a lot of fun, but it's still taking up a lot of my time. Oh, and it's October, so that means it's time for my annual "I don't have a plot" freak out. *spastic flailing* Right on schedule.
And now I'm coming up on car troubles, so suffice it to say, cooking or baking anything too involved hasn't been too high on my to-do list.
kimchi MOM, has got my back. I think we can all agree that the absolute worst part of cooking is the cleaning, so the fewer dishes I have to wash means much less stress for me. And I could use less stress at the moment. *more spastic flailing*
My friend actually pointed me in the direction of this cake from Lucinda Scala Quinn, saying that it was her favorite chocolate cake recipe, and didn't even require a mixing bowl. Everything is whisked together in the pan you bake it in.
My only conundrum then was how to frost it. I could use my very favorite chocolate frosting recipe (which, fittingly, is Hershey's One Bowl Buttercream), but that would involve using a separate bowl and an electric mixer. I thought about maybe melting chocolate chips on top before taking it out of the oven. That's when I thought of using marshmallows. Nice, toasty marshmallows on top, all melty and gooey, who needs frosting?
The cake really is the star, though. It's so easy to make, and uses such basic ingredients, but you get this moist, tender, flavorful chocolate cake that tastes like you slaved over it all day. Then the graham crackers and toasted marshmallows on top give it a nice added texture and layer of flavor that complements the cake well.
This is some seriously good cake, people. And at only 10 minutes of hands on work, there's no excuse not to make it. Plus, if you sub in some vegetarian marshmallows, the cake is vegan. No eggs or dairy to be found.
Busy-Day S'mores Cake
Yield: 8 servings
1½ cups flour
1 cup sugar
3 heaping tbsp. unsweetened cocoa powder
1 tsp. baking soda
½ tsp. fine ground sea salt
6 tbsp. vegetable oil
1 tbsp. apple cider vinegar
1 tsp. vanilla extract
1 cup cold water
8-12 graham crackers, roughly crushed
Approx. ½ cup mini marshmallows
Approx. ¼ cup semisweet chocolate chips (optional)
Preheat the oven to 350 degrees F. Line an 8x8 inch square pan with non stick foil or parchment paper. Sift the dry ingredients together directly into the pan. Make a well in the center and add the wet ingredients. Whisk together until well combined.
Bake for 35 minutes. Sprinkle the top with graham crackers, marshmallows, and chocolate chips if using. Bake for another 5 minutes, until the marshmallows start to turn golden brown. Allow the cake to cool on a wire rack before cutting.
Note: The cake is easier to cut after it's completely cooled, or even chilled. However, the cake is gooey, messy deliciousness while still a bit warm. Your choice.
Recipe adapted from MarthaStewart.com
Today we're proving easy doesn't have to mean sacrificing quality. Check out the rest of the One Pot Meals from the #SundaySupper crew:
“Take the chill off” Chilis, Soups, and Starters
- Spicy Sausage and Sweet Potato Soup by Bobbi's Kozy Kitchen
- Eggplant Parmesan Soup by The Texan New Yorker
- Cream of Tomato and Tortellini Soup by Noshing With The Nolands
- Chicken Tortilla Soup by What Smells So Good?
- Chicken Corn Chowder by Cupcakes & Kale Chips
- Spinach and Mushroom Tortellini Soup by Neighborfood
- Lasagna Soup by The ROXX Box
- Beefy Skillet Nacho Bake by The Weekend Gourmet
- German Onion Soup by Kudos Kitchen By Renee
- White Bean and Spinach Soup by Ruffles & Truffles
- Korean Oxtail Soup (Kkori Gomtang) by kimchi MOM
- Fall Squash Chili by Pescetarian Journal
- Sweet Potato Black Bean Chili by Alida's Kitchen
“Put meat on your bones” Stews
- Brew Stewed Beef by The Foodie Army Wife
- Dr. Pepper Shredded Chicken (slow cooker) by girlichef
- Pepper Beef Stew by The Not So Cheesy Kitchen
- Slow Cooked Beef Stew with Red Wine, Carrots and Tomatoes by That Skinny Chick Can Bake
- Fabulous French Cassoulet by Webicurean
- Slowcooker Coq Au Vin by Jane's Adventures in Dinner
- Claypot Braised Tofu by My Trials in the Kitchen
- Moroccan Lentil Ragout with Poached Eggs by The Wimpy Vegetarian
“Make room for seconds” Main Dishes
- Slow Cooker Hawaiian Kalua Pork by Shockingly Delicious
- Chicken and Dumplings by Hip Foodie Mom
- Spicy Tomato Pasta by Supper for a Steal
- Spicy Coconut Chicken Casserole by The Urban Mrs.
- Carnitas with Queso Fresco Enchiladas by Casa de Crews
- Slow Cooker Garlic and Herb Pork Chops and Veggies by Cookin' Mimi
- Jambalaya by Country Girl in the Village
- Easy Oven Sweet & Sour Chicken by Momma's Meals
- Asian Chicken Rice Pot by a distinguished palate
- Quick One Pot Red Beans and Rice by A Kitchen Hoor's Adventures
- Sweet & Sour Vegetarian Stir Fry by Foxes Love Lemons
- One-Pot Lentil Chicken by Small Wallet, Big Appetite
- Beef and Quince Tajine by MarocMama
- Slow-Cooked Italian Beef Sandwiches by Juanita's Cocina
- Sunday Supper Pork and Chorizo by Family Foodie
- Mediterranean Chicken Bake by The Dinner-Mom
- Easy Chorizo, Corn and Potatoes by Mama's Blissful Bites
- Crockpot Roasted Corn, Tomato and Broccoli Risotto by Take A Bite Out of Boca
- Quick 'n Easy Asian-Style Quinoa by NinjaBaking.com
- Pan-fried Chicken with Bacon and Asparagus by Food Lust People Love
- Vegetarian Chipotle Tamale Pie by Curious Cuisiniere
- Turkey Sausage and Noodle Pesto by Cindy's Recipes and Writings
- One Pot Coconut Rice Shrimp Pilaf by Sue's Nutrition Buzzz
- One Pot Spicy Pasta by Mess Makes Food
“Can’t say no” Desserts
- Vegan Chocolate-Peanut Butter Pudding by Killer Bunnies, Inc
- Busy-Day S'mores Cake by Treats & Trinkets
- Mascarpone Pumpkin Cheesecake in the Microwave by Peanut Butter and Peppers
- Slow Cooker Pumpkin Pie Spice Apple Crisp by Hot Momma's Kitchen Chaos
- Flourless Almond Butter Cookies by Pies and Plots