So....last week when we went shopping apparently I grabbed a bag of potatoes with a juicy rotten center hiding in there. For bonus points as I was doing it I asked Jen if she smelled warm dumpster 
I also apparently grabbed the wrong flavor of yogurt, and of course it's the flavor Jen likes the least. Allow me to elaborate on why this is even important.
Jen can't drink caffeine, or at least has chosen not to, so we started experimenting with yogurt smoothies in the morning for her. A healthy, nutritious way to start the day and get the vitamins and stuff she needs in her (we add Wheat Germ which is apparently hella good for pregnant women). Well you end up using about 3/4 of a cup per smoothie, multiply that by 5 morning's a week....and you have a decent sized tub of yogurt. Or I should say *I* have a decent sized tub of yogurt....to eat....by myself.
Ever had cherry cheesecake? Good isn't it? What about Carmel Apple cheesecake? It's better than you think it would be. Jen made one for me last weekend, and honestly it's really good. I didn't take a picture of it but the crust came out sooooo much better than those prepackaged deals you get that crumble apart the minute you slice them.
Speaking of cooking, I still owe Jess that Guinness Extra Stout Bundt cake one, so click the continue to read below to see the recipe. I will warn you this cake is for chocolate lovers only, and make sure you have some vanilla ice cream handy. You'll need it :)
Guinness Extra Stout chocolate cake
Chocolate Stout Cake Yields 1 large bundt cake or 12 miniature bundt cakes.'
Rich, dark, and toasty stout beer plus deeply flavored molasses gives the chocolate flavor of this cake some wonderful nuance. With this recipe, you can bake one big beautiful cake, perfect for entertaining, or a dozen irresistible miniature bunt cakes, perfect for gift giving.
FOR THE CAKE:
1 1/4 cups stout, such as Guinness (don't include the foam when measuring)
1/3 cup dark molasses (not blackstrap)
7 1/2 oz. (1 2/3 cups) all-purpose flour
2 1/4 oz. (3/4 cup) unsweetened natural cocoa powder (not Dutch-processed); more for the pan
1 1/2 tsp. baking powder 1/z tsp. baking soda
1/2 tsp. table salt
10 oz. (1 1/4 cups) unsalted butter, softened at room temperature; more for the pan
1 1/2 cups packed light brown sugar
3 large eggs, at room temperature
6 oz. semisweet chocolate, very finely chopped
FOR THE CHOCOLATE GLAZE (OPTIONAL):
3/4 cup heavy cream
6 oz. semisweet chocolate, chopped
Make the cake: Position a rack in the middle of the oven and heat the oven to 350°F. Butter a 10- or 12-cup bundt pan (or twelve 1-cup mini bundt pans) and then lightly coat with sifted cocoa; tap out any excess cocoa.
In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.
Sift together the flour, cocoa, baking powder, baking soda, and salt. With a stand mixer (use the paddle attachment) or a hand mixer, cream the butter in a large bowl on medium speed
until smooth, about 1 minute. Add the brown sugar and beat on medium speed until light and fluffy, about 3 minutes. Stop to scrape the sides of the bowl as needed. Beat in the eggs one at a time, stopping to scrape the bowl after each addition. With the mixer on low speed, alternate adding the flour and stout mixtures, beginning and ending with the flour. Stop the mixer at least one last time to scrape the bowl and then beat at medium speed until the batter is smooth, about 20 seconds. Stir in the chopped chocolate.
Spoon the batter into the prepared pan (or pans), spreading it evenly with a rubber spatula. Run a knife through the batter to eliminate any air pockets. Bake until a wooden skewer inserted in the center comes out with only a few moist crumbs clinging to it, 45 to 50 minutes (or about 35 minutes for mini cakes). Set the pan on a rack to cool for 20 minutes. (If you let it sit longer, it may break apart when you try to take it out.) Invert the cake onto the rack and remove the pan. Let cool until just barely warm. If you're making the cake ahead, wrap it in plastic wrap while still barely warm and without the glaze; it will keep for about a week at room temperature. You can also freeze well-wrapped cakes for up to a month.
Make the glaze: If you plan to freeze the cake, don't glaze it until you're ready to serve it or give it away.
Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until the chocolate is melted and smooth. Let cool for 5 minutes before drizzling over the barely warm cake. Let the glaze cool to room temperature before serving.
