Funny Cake

Today is my dad's anniversary - yes, Valentine's Day. It wasn't the original plan, but if I remember correctly, Dad and Shelly changed their wedding date because of an ice storm or something like that. I suppose if one is going to have a V-Day anniversary, it should be someone as romantic and thoughtful as those two. Dad is the one whose poetry is among my favorite things to read on earth. (Beware if you choose to visit the link; Dad and Shelly openly love each other, and it shows up in the poems, if you know what I mean. Only read it if you're actually romantic and want deep expressions of good love.)

In addition to their poetry, I just enjoy sharing experiences with my dad and Shelly. Living so far apart means that is nearly impossible, but I would not be daunted today. I haven't stopped thinking about them all day, and I think I found just the thing to celebrate their love: funny cake. Today's recipe, in their honor, is named "funny cake" because it's...well...funny cake. It has a pie crust, a fudge layer, and a cake layer. So, so, so funny, and so, so, so good!

Ordinarily, I don't go around making random desserts because we don't eat most desserts (at home - you know me, my sweet tooth is awful!). However, we had a small group get together tonight, so taking a V-Day treat like funny cake would be perfectly appropriate. :) You can thank my dad's mom for this one. I have many positive memories of my grandmother, this being only one of them. She perfected this recipe, which has found its way into our family and hopefully into yours. You should know that I'm going to give you my grandmother's recipe the way it came to me. What I made today involved several substitutions like spelt, cane juice crystals, margarine, almond milk, and so on, in order that it could be Natasha-neutral (if not Natasha-friendly). Also, I only made one cake, and this recipe will result in two cakes. I've made it the way you see it below more times than I remember; it comes out well every time. Thanks, Grandma, and happy anniversary to Dad and Shelly! You may not be able to eat what I made for you today, but I hope you enjoy whatever you do! And try this recipe if you haven't in awhile, Dad. Make it for Shelly. :)

Funny Cake
Prep Time: 25 Minutes
Bake Time: 60 Minutes
Serves: 8-12

Fudge Layer:
1 cup sugar
3/4 cup warm water
1/2 cup cocoa powder
1/2 tsp vanilla

Dissolve sugar, warm water, cocoa, and vanilla in a medium bowl, mixing with a small whisk until well blended. (The mixture will be runny.) Set aside.

Cake Layer:
2 cups sugar
1 cup milk
2 eggs
1 tsp vanilla
1/2 cup butter (softened)
3 cups flour
2 tsp baking powder
2 unbaked pie shells (maybe some day I'll give you my recipe - for now I'm holding it close to the vest....)

1) Preheat oven to 350F. Mix as cake batter sugar, milk, eggs, vanilla, butter, flour, and baking powder with an electric mixer for about ten minutes. (Yes, this seems like a long time, but trust me and do this. The resulting batter will be thick.)
2) Line 2 pie pans with pie dough.
3) Pour 1/2 chocolate mixture into each pie shell.
4) Pour cake batter over chocolate mixture. (There is no need to spread evenly, though the recipe works better if you start by pouring the cake batter in the center of each pie shell, working out concentrically toward the sides.)
5) Place pie pans on large baking sheet in case the fudge layer boils out at all. (This happens to me at least 15% of the time.) Bake at 350F for one hour, or until cake is golden and springs back when touched gently.

Slow Cooker Lemon Chicken

I came home one day before Christmas absolutely delighted with a recipe Natasha had put together for dinner. You might think that I'm the only one who cooks if you listen to me talk or read what I write on here. This cannot be further from the truth; Natasha cooks frequently and does it well. She cooked very well the first time I had this recipe, when I asked her if I could put it on this blog. "It's too simple - I just threw it together," she said. Clearly, she doesn't realize that's really what we all want. :)

So, imagine my great delight when we invited Jeff and Courtney over one Saturday, and Natasha began putting this together again! It's been a week, but I have not forgotten this recipe. I like the freshness of the lemon, but I like how it does not take over the recipe whatsoever. Of course you almost cannot go wrong with the proverbial basil and thyme combo. The best part of all is that this is a slow cooker recipe, so you can begin cooking the chicken and then go about your day to do whatever else you're doing. (For us, it means we can begin a recipe, then get back to our infant and toddler, who is likely getting into something....) Enjoy this recipe at home with the family, or serve it to company.

Slow Cooker Lemon Chicken
Prep Time: 10 minutes
Cook Time: 2-3 hours (dependent on doneness of chicken)
Serves: 4-6

2 cups free-range chicken broth
Juice of one lemon (seeds removed)
1 tsp dried basil leaves (or 1 Tbsp fresh basil leaves)
1 tsp dried thyme leaves (or 1 Tbsp fresh thyme leaves)
Dash of fresh ground pepper
4-6 free-range, boneless, skinless chicken breasts

1) Put chicken breasts in the bottom of your Crock-Pot/slow cooker.
2) Add chicken broth, then add lemon juice.
3) Sprinkle the remaining ingredients evenly over the chicken.
4) Turn the Crock-Pot on low and let the chicken cook.

Voila! :) (Note: When hosting, we'll often line a platter or narrow dish with greens and put the chicken on top to make it pretty, but honestly, this is tasty no matter how it comes.)