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La Crema Virtual Vintner

September 5, 2014
Story By: Mandy Kellogg Rye
Filed Under > Entertaining

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It’s no secret I love wine.  In fact I’d say its become a true passion of mine.  So when La Crema (a wine I’ve been drinking for years) reached out about their Virtual Vintner program I was all in.  In fact not only was I all in, but so where my girlfriends who I invited over for a little dinner party to test out the Virtual Vintner program and of course toast it with a glass or two (or three) of  La Crema. 

Virtual Vintner is a digital initiative of which the wine world has never seen.  It allows consumers an intimate, hands-on look into the world of wine making.  A “choose your own adventure” style journey captured through digital touch points and real time voting where consumers are able to learn about varietals, appellation, specific vineyards, barrel treatment, and even wine naming and label design.  A journey that will ultimately determine a finished wine released in late Fall 2015.  Its a way for everyone, regardless of who they are and where they are, to experience the beauty that is wine making.  A beauty that I’m also thrilled (on cloud nine) to say I’m going to be experiencing first hand.

You see La Crema is making one of my dreams come true.  They’ve graciously invited me to work harvest at their vineyards in Sonoma.  That’s right, starting next Monday I’ll be heading back to my favorite place on earth to crush some grapes and make some wine.  And just to be clear I’m not talking tour the vineyards and taste wine all day, I’m talking work.  No matter the weather conditions, however many hours a day, bugs be damn, whatever harvest calls for is what I’ll be doing.  I’m half scared (I mean I’m really not cut out for physical labor) half excited beyond belief.  And I’ll be taking you all along for the ride through a digital diary on Instagram, Twitter and Facebook so make sure you’re following to see what a day in the life of a vintner is really like.  Cheers!  truly, MKR

P.S. I’m also sharing my Crostini 7 Ways recipe from above over on the La Crema’s Blog so while you’re checking out Virtual Vintner make sure you grab that for your next dinner party. 

*La Crema Pinot Noir & Chardonnay  ||  Faux Bois Plates, Waiting On Martha  ||  Olive Oil Plates, Dipping Dishes, & Olive Oil Container, Waiting On Martha  ||  Wine & Water Glasses, One Kings Lane  ||  Gold Silverware, One Kings Lane (sold out, similar HERE)  ||  Vases, Waiting On Martha (email for availability)  ||  Silver Spreaders, Waiting On Martha (email for availability)  ||  Coasters, Waiting On Martha  ||  Napkins, Ice Milk Aprons c/o  ||   Candles Sticks, Pottery Barn  ||  Striped Taper Candles, Waiting On Martha  ||  Salt & Pepper Cellars, Waiting On Martha  ||  Antique Silver Condiment Set, Pottery Barn c/o  ||  Pig Cutting Board, Williams Sonoma  ||  Feathers, Pottery Barn  ||  Lighting, Currey & Company

**Photography, Rustic White  ||  This post was sponsored by La Crema a brand I love and adore.  Recipes and opinions are 100% my own.

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Chocolate Cake with Chocolate Espresso Buttercream Frosting

A dangerously delicious homemade buttercream frosting takes this classic cake to the next level
September 7, 2017
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate cake with chocolate espresso buttercream frosting recipe on Waiting on MarthaChocolate buttercream frosting recipe on Waiting on MarthaChocolate espresso buttercream frosting recipe on Waiting on Martha

Lately I’ve been on a bit of a kick with testing out the classic baking recipes.  I’ve been on a mission to try out the tried-and-true, crowd favorites and have been taking notes which recipes will truly stand the test of time.  I’ve also had fun adding my own little spin here and there.  Case in point: today’s classic chocolate cake with chocolate espresso buttercream frosting.

It all starts with your standard, irresistibly moist chocolate cake.  But then I took it up a notch with added espresso powder in both the cake AND the homemade buttercream frosting.  The result is amazing, let me tell you.  That little extra burst of espresso flavor kicks up the dark, rich nature of the ooey-gooey chocolate. 

And if you’ve been following along on Instagram, you’ll know that I have this love affair with buttercream frosting.  It’s hands-down my favorite icing, and it’s also SO much easier to make at home than I ever thought it would be.  I will never, ever buy buttercream at a store again!  I think the key with buttercream frosting is that it needs to be a very light, whipped texture.  To achieve that heavenly consistency, simply beat it with a mixer even longer than you think you should…you won’t be sorry you did.  

Also, another important thing to note is that you want to be careful when softening your butter.  You don’t want it to fully melt, as it needs to combine correctly, so stick to 8 seconds, then another 8 seconds until it’s just right.  Find the full recipe below, and tell me if you’re as obsessed with buttercream frosting as I am!!! Truly, MKR

 

Chocolate Cake with Chocolate Espresso Buttercream Frosting
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For the cake
  1. 1 cup or 2 sticks unsalted butter, cut into pieces, with additional to grease pans
  2. 2 cups all-purpose flour, spooned and leveled
  3. 1½ cups granulated sugar
  4. ¾ cup unsweetened cocoa powder
  5. ½ cup dark brown sugar
  6. 1 teaspoon baking soda
  7. 1 teaspoon kosher salt
  8. 2 large eggs
  9. ½ cup sour cream
  10. 1 teaspoon pure vanilla extract
  11. 2 teaspoons espresso powder
For the frosting
  1. 1½ cups or 3 sticks butter, softened
  2. 1 cup unsweetened cocoa
  3. 5 cups confectioner’s sugar
  4. ½ cup milk
  5. 2 teaspoons vanilla extract
  6. 2 tablespoons espresso powder
For the cake
  1. Heat oven to 350º F.
  2. Butter two 8- or 9-inch round cake pans and line the bottom of each with a round of parchment paper.
  3. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, brown sugar, baking soda and salt.
  4. In a small saucepan, combine the butter and 1 cup water and bring to a boil.
  5. Add to the flour mixture and, using an electric mixer, mix until combined. Beat in the eggs, one at a time, then the sour cream and vanilla.
  6. Divide the batter evenly between the prepared pans. Bake until a toothpick inserted in the center of each cake comes out clean, 35 to 45 minutes. Cool in the pans for 20 minutes, then turn out onto a rack to cool completely.
For the frosting
  1. Mix cocoa in a large bowl or bowl with stand mixer. Make sure to whisk away all clumps.
  2. Cream together the softened butter and cocoa powder until smooth.
  3. Add sugar and milk to cocoa mixture by adding 1 cup of sugar and 1 tablespoon of milk, combining and then turning mixer up to high speed for about a minute. Do this in steps until all sugar and milk are combined.
  4. Add vanilla extract and espresso powder and mix until very light and whipped in texture.
  5. After cake layers are completely cooled, spread frosting. Enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White for Waiting on Martha

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Chocolate Peppermint Kiss Cupcakes

December 23, 2013
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate Peppermint Kiss CupcakesChocolate Peppermint Kiss CupcakesChocolate Peppermint Kiss Cupcakes

Today marks the last day of my chocolate peppermint baking journey (well maybe not the last last as I’ll be sharing another recipe over on Lark and Linen’s blog soon, but it’s the last day on my blog) so why not go with a bang.  Or rather a kiss.  I give you Chocolate Peppermint Kiss Cupcakes.

By adding a simple, and oh so delicious, Hershey Candy Cane Kiss, a little peppermint extract and crushed candy cane I’ve taken the best chocolate and buttercream frosted cupcake to a whole other festive level.  And the frosting.  I can’t even talk about the frosting.  Well actually if you’ve been following me on Twitter you’d know that I’ve been eating the chocolate buttercream frosting morning, noon and night for the past few days.  Hello holiday gluttony.  Happy Monday Loves…only two more sleeps till Christmas!  truly, MKR

Chocolate Peppermint Kiss Cupcakes
Yields 24
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Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Prep Time
20 min
Cook Time
22 min
Total Time
42 min
Ingredients
  1. 3 cups sugar
  2. 3 cups all-purpose flour
  3. 1 1/2 cups unsweetened cocoa powder
  4. 1 tablespoon baking soda
  5. 1 1/2 teaspoons baking powder
  6. 1 1/2 teaspoons salt
  7. 1 1/2 cups buttermilk, room temperature
  8. 3/4 cup vegetable oil
  9. 3 large eggs
  10. 1 1/2 teaspoons pure vanilla extract
  11. 1/2 teaspoon peppermint extract
  12. 1 bag of Hershey Candy Cane Kisses
  13. CK Products Chocolate Buttercream Frosting
  14. crushed candy cane pieces
Instructions
  1. Preheat oven to 350 degrees.
  2. Line standard muffin pan with paper liners. Place 1 kiss in the center of each paper liner.
  3. In a large mixing bowl whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt.
  4. Add buttermilk, vegetable oil, and 1 1/2 cups warm water; whisk to combine.
  5. Add eggs, vanilla extract, and peppermint extract and whisk until smooth.
  6. Divide batter evenly among muffin cups (about 2/3 of the way full)
  7. Bake 18-22 minutes. **Normally I insert a toothpick in the center of the cupcake to check if cupcakes are done, but you don't want to hit the Hershey kiss so test by inserting just outside the center. The toothpick should come out clean with a few crumbs attached.**
  8. Transfer to wire rack and let completely cool.
  9. Frost with CK Products Chocolate Buttercream Frosting.
Notes
  1. I've tried numerous buttercream frosting recipes and brands, however CK Products Buttercream Frosting is by far the BEST I've ever tasted!
Welcome by Waiting on Martha https://waitingonmartha.com/

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