You’re making me fat, you know that? I needed something to …

Comment on Black Magic Chocolate Grasshopper Cake by Patrick.

You’re making me fat, you know that?

I needed something to make for our three-years-in-Maine anniversary dessert tomorrow night, and this is IT!

Patrick Also Commented

Black Magic Chocolate Grasshopper Cake
Beth, the second time I made this I went with a ganache instead of a glaze, and it was perfect. I’m making it again for Christmas, by popular request.

I let the ganache cool for a few hours to thicken up, then whipped it in the stand mixer to fluff it up a bit, then poured it on.

Black Magic Chocolate Grasshopper Cake
Just finished icing it. Oh my…

I don’t want to have cake for breakfast, so instead, I’m skipping breakfast and having lunch 5 hours early.

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Becky, in hindsight, do you wish you included the fat after all?

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I’m sold, 110{3d9e2dd3ff4a6ad7c579f6992fba32c39af0ae46cb1a0bfdb9adec03cc9df88f}. And, Dutch Crunch? What I’d do for that in Portland… oh wait, a new joint on Preble Street is opening soon that’ll be making it daily, woot! Full recipe replication at home!

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Also, I’m doubling the sauce next time, and then bathing in it. So simple, yet so good!

Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.