When I first started this blog, in 2010, I figured, based on the lifespan of my Harry Potter fanart site, that I’d probably write about World of Warcraft for about five years before I wandered off to do something else.
Well, here I am at the five-year point, and I don’t seem to be wandering off to do something else quite yet. I’ll probably keep writing this blog for as long as I’m playing World of Warcraft, however much longer that may be.
Since my last blogiversary, I achieved both of my long-term WoW goals: playing a character of every class to the level cap and raid-healing (in LFR, at least) with a character of every healing class. I also managed to get two Alliance characters to the level cap, though I don’t feel like I’ve really “played Alliance” because I rushed them so hard with dungeons and such that I skipped large swathes of the Alliance lore. That was in Mists, of course — almost four months into Warlords, Kamalia is still my only level 100 character. There are lots of things I’d like to do with other characters, though, if only I could convince myself that my Garrisons don’t really need to be tended every single day…
I’ve been terrible about achieving blogging goals I’ve set in past years — I’ve had unfinished stories about my Undead and Worgen Mages sitting in my drafts folder for over three years (though I did finally publish the one about the Night Elf Mage this year) and I’ve still not written about the Grimtotem in the post-Cataclysm world — so keeping up with my custom thus far of posting at least once a week is about as much of a blogging goal as I want to make.
In honor of this big blogiversary milestone, have some Recipe:Delicious Chocolate Cake:
Hershey’s Perfectly Chocolate Cake
This cake is so easy to make and so yummy that I have never wanted to buy chocolate cake in a mix since I tried this recipe.
1/2 c vegetable oil
1 c boiling water
1 1/2 t baking soda
1 1/2 t baking powder
1 3/4 c AP flour
2 t vanilla
1 c milk
1 t salt
3/4 c cocoa
2 c sugar
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
German Chocolate Cake
This recipe comes from a family recipe book given to one of my sisters as a wedding present by the bishop of her singles ward.
1 bar (4 oz) German sweet chocolate
1/2 c boiling water
1 c butter
2 c sugar
4 egg yolks
1 t vanilla
2 c sifted AP flour
1/2 t salt
1 t baking soda
1 c buttermilk
4 egg whites, stiffly beaten
Heat oven to 350 F. Line 2 or 3 deep 8 or 9 inch cake pans with waxed paper. Melt chocolate in boiling water; cool. Cream butter and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add melted chocolate and vanilla. Mix well. Sift together dries. Add alternately with buttermilk to chocolate mixture, beating well until smooth. Fold in egg whites. Pour into cake pans and bake for 30-40 minutes. Cool.
1 c evaporated milk
1 c sugar
3 egg yolks, slightly beaten
1/2 c butter
1 t vanilla
1 1/3 c coconut
1 c chopped pecans
Combine ingredients except coconut and pecans. Cook and stir over medium heat until thickened, about 12 minutes. Remove from heat. Add coconut and pecans. Beat until thick enough to spread. Makes 2 1/2 cups. Use to layer cake.
Mom’s Perfected Brownies
This is literally my mother’s perfected brownie recipe, not somebody else’s “Mom’s best recipe” from the internet somewhere.
3/4 c butter
6 squares unsweetened baking chocolate
1/3 c brown sugar
2 c sugar
1 T vanilla
1 c flour
1/2 c plus 1 T cocoa
1/2 t salt
3/4 t baking powder
1/2 t cinnamon, optional
(chocolate/other flavored chips and/or nuts are also good; use 1 c total of chunky mix-ins)
Line a 9 x 12 baking dish with foil or parchment, allowing the liner to overhang the short ends of the pan. Lightly grease the liner and any exposed areas of the pan.
Melt the butter and chocolate together in a large saucepan. Allow the melted mixture to cool to about room temperature, then stir in the sugars. Beat in the eggs, then the vanilla. Whisk together the flour, cocoa, salt, baking soda, and cinnamon, if using. Fold the dry mixture into the wet mixture. Stir in the chips/nuts, if using.
Bake at 325 F for 30 minutes.