Today’s guest post is from Josh Kirkpatrick, AKA Formica – you’ve seen him here before, rocking the beef stroganoff. Today he’s back with the perfect end-of-week treat, a chocolate martini recipe that will knock your socks off. And who cares if it’s still early in the day? I mean, come on… it’s five o’clock somewhere.
Is it egotistical to call something perfect? Yes; I’m doing it anyway.
This chocolate martini recipe is the result of years of experimentation, and two moments of satori:
- Take notes on each iteration of the drink
- Chocolate syrup is the key
Properly made, this chocolate martini should have the taste and consistency of melted chocolate ice cream.
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The last five years have shown that Americans are obsessed with small, colorful desserts. I think the next trend will be petits fours, but until then, macarons (not macaroons) are the next big thing. So check out this Tumblr blog dedicated to these tiny little cookies: Macaronage, and its accompanying Twitter page.
For this week’s Food Blogger Spotlight, I’d like to introduce you to a very special lady: Diana Johnson of Dianasaur Dishes. Diana is one of those food bloggers who’s out to change the world, pouring all of her time and energy into supporting the people that surround her. She tirelessly offers herself up to the assistance of others, volunteering to help teens in recovery and teaching people within her community how to eat healthier on a budget.
Diana was my roommate during our trip to Ixtapa, Mexico, and while at first I was nervous to be sharing a room with someone I didn’t know very well, I discovered that it’s pretty much impossible to be uncomfortable around this girl. She just oozes love and support, making everyone around her happy and at ease. Miss Diana is trying to make the world a better place, and if anyone can do it, I know she will!
Please welcome Diana. I know you’ll love her. 
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When I was growing up, my grandma baked the most amazing German chocolate cake recipe I’d ever had in my life. She still makes it, and I still love it. But sometimes you need to strike out on your own, you know?
I recently had to make a German chocolate cake for my husband’s birthday, so I dug around the internet looking for a new recipe that I could convert to gluten free. My friend Kris has made a cake a few weeks prior for her longtime beau, and swore by the recipe she’d used – which happened to belong to none other than the infamous David Lebovitz. I had just spent some time with David, so I emailed him to ask if it would be ok if I shared this recipe with my readers here on Wasabimon. He graciously said yes, so here you go!
This German chocolate cake is INSANELY rich and creamy. I could eat the caramel filling right out of the bowl, and in fact, I’ll probably find a billion other uses for it besides this particular recipe. Also, don’t scrimp when it comes to brushing the cake layers with the rum syrup. This seriously makes the cake, and you want a lot of that rummy goodness in every bite.
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