OMFG Chocolate Cake

The acronym comes courtesy of my friend Derek and his 8-year-old daughter, whose eyes bugged out when she tasted this. It is adapted from a recipe in the Hershey's Homemade cookbook, which I got in college after sending in a bunch of proofs of purchase from Hershey's cocoa containers. The adaptations are to make it dairy-free, and while they may sound weird, I assure you, "normal" eaters can't taste the difference.

CAKE:
2 cups organic sugar
1.75 cups all-purpose flour
0.75 cups cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp salt
2 eggs
1 cup strong coffee
1 Tbsp white vinegar in 1 cup Silk Chocolate Almond Milk
1/2 cup canola oil
1 tsp vanilla extract

CAKE PREP:
1. Heat oven to 350.
2. Prepare 2 9-inch round cake pans: cut rounds of parchment paper to fit in the bottom of each pan, then spray with canola and dust thoroughly with flour.
3. In a large mixer bowl, blend sugar, flour, cocoa, baking soda, baking powder, and salt.
4. Add eggs, coffee, vinegar/milk, oil and vanilla and beat on medium speed for 2 minutes (batter will be thin).
5. Pour into prepared pans and bake for 30-35 minutes, until wooden pick inserted in center comes out clean.
6. Cool 10 minutes in pan, then remove from pan and cool completely on wire racks.

FUDGY FROSTING
2/3 cups Earth Balance margarine
1 1/3 cups cocoa powder
5 1/3 cups powdered sugar
2/3 cups Silk Chocolate Almond Milk
2 tsp vanilla

In a medium saucepan, over medium heat, melt the margarine. Stir in the cocoa, stirring constantly, and being careful not to scorch it. Remove from heat, spoon into a large mixer bowl and cool completely. Add powdered sugar alternately with almond milk, beating to spreading consistency. Blend in vanilla. You may have to chill it a bit before frosting the cake (if you're cooking in a warm kitchen).

STORE FROSTED CAKE IN THE FRIDGE.

Alfresco Dip

I found this recipe in a pamphlet from Whole Foods market. So yummy.

1 cup pitted green olives (about 30), drained and chopped
3/4 cup flat-leaf parsley, finely chopped
1/4 cup basil, finely chopped
1 Tbsp lemon juice
1 tsp extra virgin olive oil
1/4 - 1/2 tsp crushed red chile pepper
3 ripe tomatoes (about 1.25 lbs), cored, chopped & drained
1/3 cup sour cream (or vegan sour cream)
crostini, toast, cucumber slices or other dippers

In a large bowl, stir together olives, parsley, basil, lemon juice, oil, chile pepper and tomatoes. Set aside to let flavors meld for 30 minutes, then transfer to a serving bowl. Spoon sour cream into the center and serve with crostini (or other things) for dipping.

Roasted Potatoes with Garlic Scapes

2 lb potatoes, cut into 1-1.5 inch chunks
8-10 garlic scapes
1/2 tsp salt, or to taste
2 Tbsp extra virgin olive oil
freshly ground black pepper, to taste

Heat oven to 375.
Toss all ingredients together in a bowl.
Spread on a foil-covered cookie sheet.
Bake potato mixture for 45-60 minutes (to your desired level of crispness), stirring every 15 minutes or so, to prevent sticking.