Chocolate Mayo Cake


I have to admit, the thought of using mayonnaise in a cake was a little off-putting to me. But when I thought about what mayonnaise is made of, it made complete sense! Oil, eggs and a little bit of acid. The basic ingredients in a mayo. A perfect ingredient to add if you love a light, fluffy and most important – a flavorful moist cake. It’s also made with simple ingredients that you will most likely already have on hand.

Chocolate Mayo Cake | Blueyedsoulfood@wordpress.com

I get requests for this cake all of the time. So delicious on it’s own it really doesn’t need to be frosted. Maybe some ice cream on the side, especially when served with a warm piece of cake. It’s heavenly!!!

It’s easy to make, it just requires a few steps, but they’re easy! I’ll walk you through how I make this wonderful cake.

Preheat oven to 350
Butter a 9×13 baking dish – I prefer ceramic or stoneware. Glass works well, too.

Ingredients:

  • 2 cups all-purpose flour
  • 2/3 cup unsweetened 100% cocoa powder
  • 1 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 3 large eggs, at room temperature
  • 1 2/3 cups sugar
  • 2 tsp pure vanilla extract
  • 1 cup real mayonnaise
  • 1 1/3 cup water
  • 1 Tbsp espresso powder

    Steps:
    In a medium sized bowl, combine the flour, cocoa, baking soda & baking powder. Use a whisk to evenly incorporate the ingredients. Set aside.
    chocolate mayo cake

    Using a 1 cup dry measuring cup, get the mayonnaise and set aside.

    Using a 2 cup wet measuring cup, pour in 1 1/3 cup of water and add espresso powder. Stir to combine. You can also use strong coffee that’s been cooled.
    chocolate mayo cake

    In a large mixing bowl add eggs, sugar and vanilla. Using a hand mixer, mix on high for 3 minutes. This is where you will be combining all of the ingredients to make the cake, so make sure you are using a large bowl.
    chocolate mayo cake

    Add the mayo and mix on low for 1 minute.
    chocolate mayo cake
    So now you have to start incorporating the dry ingredients and the coffee. You’ll need to do this in steps. 3 steps with the flour. 2 steps with the coffee. Starting with the dry ingredients and ending with the dry ingredients.

    So, slowly pour in 1/3 of the dry ingredients into the bowl of wet ingredients. Turn the mixer on medium and let everything combine.
    chocolate mayo cake

    Pour in half of the coffee and continue to mix until incorporated.

    Add another 1/3 of the dry ingredients. Mix until combined.

    Add the remaining coffee, continue mixing.

    Finish with the last of the dry ingredients. Make sure the mixture is nice and smooth. It will be a thin batter.

    Slowly pour the batter into the buttered 9×13 ceramic baking dish. I like to lift the dish and lightly bang it on the counter of few times to help get air bubbles out.

    Place in the center of  preheated 350 degree oven. Bake for 42 minutes or until a toothpick comes out of the middle of the cake nice and clean.

    chocolate mayo cake

    Depending on the type of bake ware you are using, the timing will be sure to differ.
    If you are using metal, it won’t take as long, so start checking the cake around 30 minutes.

    My favorite way to enjoy this cake is warm, with ice cream and a drizzle of hot fudge. Oh.My. Yum.
    chocolate mayo cake
    Chocolate Mayo Cake | Blueyedsoulfood@wordpress.com

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Smashed Air Fried Baby Potatoes


I recently purchased a 5.3 quart digital Air Fryer and I have been loving the results coming out of it. I haven’t really tried to duplicate frying anything in it yet. I just love the way it cooks. The more I use it, the more comfortable I am with it. I use it more for roasting. As I play around with it, I will share more recipes!

I’ve made a lot of different things, from portobello mushroom pizzas, steak & cheese subs, brussels sprouts, skin on chicken thighs and these amazing potatoes!
Smashed Air Fried Baby Potatoes

Ingredients:
1 1/2 lb baby Yukon Gold potatoes
*I get the prepackaged potatoes in the mesh bag
2 cups chicken stock
1/4 cup unsalted butter (1/2 stick) – melted
2 tsp olive oil
1 tsp dried parsley
1/2 tsp paprika
Kosher sea salt & freshly ground black pepper

Directions:
1) Place the potatoes in a medium sized pot
2) Pour in the chicken broth, enough to cover the potatoes
3) Bring to a boil and cook until potatoes are fork tender
4) Drain the potatoes and transfer to a cutting board
5) In a small bowl combine the melted butter, olive oil, parsley & paprika
6) Dip the bottom of a small drinking glass in the butter mixture and gently press the potatoes with the bottom of the glass. Dip the glass into the butter as needed while smashing the potatoes. Be careful not to smash them too hard so they break apart. Just enough to flatten slightly

Preheat the air fryer to 400 degrees
7) Spray or lightly coat air fryer basket with a little bit of olive oil
8) Gently transfer the potatoes in one layer to the basket of the air fryer
9) Brush some of the butter mixture with basting brush over the tops
10) Sprinkle salt & pepper evenly over the potatoes
11) Air fry for 10 minutes at 400 degrees
12) Remove the basket & gently flip the potatoes
13) Brush with more of the butter mixture. Season again with salt & pepper
14) Continue to air fry for 8 minutes at 400 degrees until crispy and browned

If you need to air fry in batches, remove the potatoes and keep warm in a 170 degree oven or tent with aluminum foil while the second batch cooks

I recommend serving the potatoes with sour cream and some fresh chopped scallions.

They are also delicious with this Slow Cooker Mississippi Pot Roast

Slow Cooker Mississippi Pot Roast


I have been making this particular pot roast for some time now. It’s so simple to make, with just 5 ingredients it comes together in minutes. 8 hours later you have the most delicious pot roast you will sink your teeth into! My family LOVES it!!!

I serve it with potatoes & carrots on the side. I would not suggest adding the veggies to the crock pot. The sauce is super flavorful and it’s best served drizzled over the meat & veggies as you serve it.

It’s all over Pinterest, with many variations on the recipe. I’ll share with you how I have been making it, because it’s always surprisingly delish!

The peppers give it a uniquely amazing flavor and the juice helps to tenderize the beef.

If you have any leftovers, the beef is delicious in a taco or burrito. It makes a yummy hot sandwich, too!

Slow Cooker Mississippi Pot Roast

Ingredients:
4 – 5 lb chuck roast
8 -10 Pepperoncini & juice from 12 oz. jar
1 packet of dry Ranch dressing mix
1 packet of dry Au Jus gravy mix
1 stick of unsalted butter (1/2 cup)

Directions:
1) Pour half of the juice from the pepperoncini peppers jar into the bottom of the crockpot.

2) Place the chuck roast into the crockpot. If it has a fat cap, place with the fat side up.
*I like to make a few slits in the fat cap with a sharp knife so some of the flavors will seep through the fat and into the meat.

3) Pour some more of the juice from the pepperincini jar over the roast.

4) Sprinkle both packets of seasoning evenly over the top and sides of the roast.

5) Place the stick of butter on top of the roast, in the center.

6) Randomly place the pepperoncini peppers on and around the roast
*Use as many as you like. They are delicious!

7) Cover the crockpot and put the temperature on low. Slow cook for at least 8 hours.
*When the roast is done, it should pull apart easily. You can also serve it thinly sliced
*The cooking time really depends on the size roast you have. If it’s on the smaller side, check it after 7 hours. If it’s on the larger size it may take up to 9 hours.

8) Carefully transfer the roast to a dish with deep sides. Pull apart or slice the roast. Top with as much of the sauce left in the crockpot as you would like.

Serve with the peppers, too. They are yummy & get really soft. Just don’t eat the stem! The peppers have a little kick to them, so be cautious if your serving to someone that is sensitive to spicy food. The roast isn’t spicy, the pepperoncini’s just gives it a great flavor!

Our go to sides are Smashed Air Fried Baby Potatoes
Smashed Air Fried Baby PotatoesAnd roasted baby carrotsRoasted Baby Carrots

Hash brown, Sausage, Egg & Cheese Breakfast Casserole


 

This breakfast / brunch casserole is so comforting and fullfilling. It makes enough to feed a large family and perfect if you are having company staying with you.

It’s easy to make and can easily be prepared in advance so you can just pop it into a preheated oven in the morning. An hour later, your home smells heavenly and everyone will be wanting to dig in.


You can adapt this to make it to your preference. You don’t have to add the onions if you don’t like them. You could add more veggies if you’d like. It is also delish with sautéed peppers added into the onion mixture.

It’s yummy served with salsa and sour cream over the top.

A fruit salad is a great fresh side.

Mimosa is a perfect drink pairing.

Here is what you need and what you have to do to make this yummy casserole.

Ingredients:

30 oz bag frozen shredded hash browns

1 lb ground breakfast sausage ( I like to use Jimmy Dean, the kind in the tube )

1 Vidalia onion, chopped

16 oz shredded Colby jack cheese

8 large eggs

2 cups milk

1 tsp kosher salt

1/2 tsp black pepper

1/4 tsp garlic powder

1/4 tsp onion powder

3 Tbsp Vegetable oil, for sautéing

  1. In a large skillet brown the breakfast sausage, breaking it up into smaller pieces. When done transfer to a bowl, set aside. Leave fat in the skillet.
  2. In the same skillet add 1 Tbsp veggie oil to sausage fat and heat pan.
  3. Add the chopped onion to the pan and sauté for about 10 minutes until lightly browned.
  4. When onions are done to your liking, add to bowl of sausage.
  5. Using the same skillet, heat 2 Tbsp veggie oil.
  6. Carefully add the frozen hash browns, breaking up chunks as needed.
  7. Add some salt and pepper to just slightly season the potatoes.
  8. Press into the pan and let the potatoes brown slightly
  9. While the hash browns are cooking, prepare your egg mixture.
  10. In a medium bowl add eggs and whisk to break yolks. Add milk and seasonings.
  11. Grease a 9×13 baking dish with butter.
  12. Add half of the hash browns, evenly spread out along the bottom of the dish.
  13.  Layer on top, half of the sausage and onion mixture.
  14. Sprinkle half of the cheese over the sausage mixture.
  15. Repeat layers.
  16. Slowly and evenly poor egg mixture over the top.

At this point you can cover and refrigerate until ready to use. I like to make it the night before.

Preheat oven to 350

If refrigerated, remove from the fridge while the oven is preheating.

Bake, uncovered for 1 hour. Until the top is golden brown and sides are bubbling.

Let it set for 10 minutes before serving. If you serve too soon it may still be “liquidy”. You want to give it time for the eggs to set up. It should come out clean, with very little liquid.

I use a spatula and cut through it right down the middle, end to end. Then into 4-6 squares on each side, depending on how many portions you would like to serve.

Enjoy 🙂