FOODHUNTER'S GUIDE:CHECK IT OUT

 Marion Pellicano Ambrose

Since I first started blogging for Delayed Reaction Lounge, I’ve had the privilege of examining many other blogs and websites. One of my favorites is The Foodhunter’s Guide. Every day I look forward to a post with pictures of amazingly yummy looking dishes like Blueberry Ricotta Cake ( http://www.staceysnacksonl​ine.com/2011/07/best-damn-​blueberry-ricotta-cake-eve​r.html  )  or Pasta Woodsman Style ( http://www.foodhuntersguide.co​m/2009/02/my-first-videopasta-​woodsman-style.html ) To fully appreciate this site, you have to know a little about the foodhunter herself!  She writes:

 

“I'm a Philadelphia transplant who grew up in a neighborhood where fresh ingredients and local markets were always a stone's throw away. Eating dinner together every night was a ritual and even though we didn't always get along, we came together over meals....”

The foodhunter graduated from Temple University with her degree in journalism and received her graduate degree from Drexel University. It seems she writes as well as she cooks! Talented lady!

I saw a post a few weeks ago. It mentioned a cake that sounded so awesome, I had to try it. The recipe wasn’t listed so I emailed the Foodhunter. Within 24 hours, she sent me the recipe and a personal note. We chatted on “message” a few times since then. She’s really a lovely person and very knowledgeable about cooking and baking! All the things she posts look so fresh and home-style! It makes me think of the grandmother everyone wishes they had! (I must point out that I have NO IDEA how old she is. As a matter of fact, I think she may be just the right age for DRL – 40 something!)

I’m including the recipe for Chocolate Almond Layer Cake with Cannoli Filling and the link to her page. I hope you will enjoy her blog as much as I do! Happy baking!

Chocolate Almond Layer Cake
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 teaspoons almond extract
1 cup boiling water

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, almond 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. Frost Chocolate Buttercream Frosting
1/2 cup (1 stick) butter or margarine
2/3 cup Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. Cannoli Filling

3/4 lb ricotta cheese
1 cup powdered sugar
1 tsp vanilla

Whip together until smooth; adding more sugar is filling is too thin.

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