Feeds:
Posts
Comments

Posts Tagged ‘dessert’

Perfect Chocolate Pudding

Posted in Dessert, tagged , , , on January 17, 2012| 14 Comments »

As a mother of two little ones, a few years back I embarked on a quest to find the perfect chocolate pudding recipe.  It started because my kids would see those plastic individually-sealed “pudding cups” while grocery shopping.  They begged and pleaded  until I just couldn’t take it anymore, so I broke down and bought them once in awhile.  The thing is, I knew that I could make something that tasted so much better and was less-heavily processed.  Let’s be honest, chocolate pudding isn’t exactly a health food, but I feel better knowing I have control over the ingredient list.  And it’s not like kids are going to stop begging for it.  This is the recipe that I found– and it’s marvelous.

This chocolate pudding is decadent.  It has a deep, rich, cocoa flavor.  So rich, in fact, that I’ve scaled back the amount of chocolate on occasion just to make sure it’s exactly what my kids are looking for.  You may want to do the same, though note that now I generally make it as listed in the recipe.  It’s a good thing Aanen and Aria inherited my out-of-control zeal for chocolate.  The texture is beautifully silky.  It’s substantial, though not overly heavy because it’s based on milk, rather than cream.  And it’s not just for the kids.  This pudding’s flavor is profound enough to make it a versatile all-around dessert.  It’s perfect for a lovely weeknight, or even a more upscale weekend dinner party.

 

Whatever occassion you decide to make it for, know that in my opinion it’s much better served cold.  My kids– quite clearly– agree.  As you can imagine, our evenings get rushed from time to time.  On a few of those occasions, we grew impatient waiting for the pudding to cool.  I served it warm, and it went…nowhere.  I know, I know.  Some of you probably like warm pudding.  But if you know your family prefers it cold, make sure you give yourself plenty of time to allow it to chill.

The Recipe: Perfect Chocolate Pudding

(Makes about 6 ramekins)

1/4 cup cornstarch

1/3 cup granulated sugar

1/2 teaspoon kosher salt

3 cups whole milk

6 ounces good quality semi-sweet chocolate, coarsely chopped

1 teaspoon vanilla extract

Combine the cornstarch, sugar, and salt, in the top of a double boiler.  Slowly whisk in the milk making sure to incorporate all of the dry ingredients.  Place over gently simmering water, stirring occasionally and scraping down the bottom and sides.  Use a whisk, if any lumps should begin to form.  After 15 to 20 minutes, when the mixture should begin to thicken and coat the back of a wooden spoon, add the chocolate.  Continue to stir until the pudding is smooth and thick, about 2-4 minutes.  Remove from heat and add the vanilla.

Strain through a fine mesh strainer.  Or skip this step if you feel that it is smooth enough to your liking.  Ladle pudding into individual ramekins and place plastic wrap against the surface.  Refrigerate for at least 30 minutes, though the longer the better, in my opinion.  Skip the plastic wrap, if you prefer to have “skin” on the top of  your pudding.  Serve with freshly whipped cream and a big ol’ smile!  Enjoy.

Source: Adapted from the Smitten Kitchen

Thanks for dropping by today!

Laurie

Join me on Twitter

Read Full Post »

Triple Chocolate and Peppermint Cake

Posted in Dessert, tagged , , , , , on December 12, 2011| 3 Comments »

How does one measure patience?  As the mother of small children, mine (and to be fair, theirs) is tested daily.  But that’s not really what I’m talking about today.  I’m talking more about the ability to delay gratification, or to be patient enough to wait until the time for something is right.  Heck, maybe I’m not talking about that at all, but the point is, I’ve been patiently waiting to make this cake for a very long time.  I’ve  drooled over admired this recipe for a decade.  Seriously.  I’ve always known I was going to make it, and this year I finally decided the timing was right.  No more delayed gratification here– that’s the sort of patience I’m talking about.

So was it worth a 10-year wait?  Absolutely.  This beautiful cake is a stunner.  Not only does it look spectacular, it’s loaded with deep, rich chocolate flavor throughout.  The cake and glaze are primarily dark chocolate, while the center boasts creamy milk chocolate to vary the flavors.  It also perfectly combines refreshing mint– chocolate’s soul-mate during the holiday season.  The layering of the flavors is marvelous.  This decadent cake is the perfect ending to your holiday meal, so don’t wait a decade to make it.

The Recipe: Triple Chocolate and Peppermint Cake

(Serves 12)

Filling:

8 ounces good quality milk chocolate, finely chopped

1/2 cup whipping cream

1 tablespoon light corn syrup

1 teaspoon peppermint extract

Cake:

1 cup sifted unbleached all-purpose flour

1/3 cup unsweetened cocoa powder

1 teaspoon kosher salt

1/4 teaspoon baking powder

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 cup granulated sugar

1/3 cup (packed) dark brown sugar

2 teaspoons vanilla extract

3 large eggs,  room temperature

1/2 cup buttermilk

1 1/2 cup semi-sweet chocolate chips, chopped or miniature chocolate chips

Chocolate Glaze:

8 ounces bittersweet or semisweet good quality chocolate, finely chopped

1/2 cup (1 stick) unsalted butter, cut into pieces

1 tablespoon light corn syrup

1 teaspoon peppermint extract

chopped peppermint candies for garnish

To make the Filling:  Place chocolate in a medium bowl.  Bring cream and corn syrup to a simmer in a small saucepan.  Pour over the chocolate; add extract.  Let sit for one minute.  Whisk until smooth.  Let mixture sit at room temperature while cake is baking and cooling.

To make the Cake:  Position rack in the middle of oven.  Preheat to 350°F.  Prepare a 9-inch cake pan with 2-inch sides by buttering, lining with parchment paper, buttering again, and dusting with flour.  Tap out excess flour.  Whisk the flour, cocoa powder, salt, baking powder, and baking soda together in a medium bowl.   Set aside.  In a stand mixer, fitted with the paddle attachment, beat the butter until light and fluffy.  Gradually beat in both sugars, then vanilla.  Add the eggs one at a time, beating well after each addition.  Be sure to scrape down the sides of the bowl, as needed.  Beat in the dry ingredients alternately with buttermilk in 2 additions each.  Mix in the chocolate chips with a rubber spatula.

Transfer batter to prepared pan.  Bake cake until tester inserted into center comes out clean, about 45- 50 minutes.  Be sure not to over bake.  Cool cake in pan for 5 minutes.  Turn out onto a rack.  Remove parchment paper.  Cool completely.

Using a stand mixer fitted with the whisk attachment, beat the filling until fluffy and lightened in color, about 1 minute.  Using a serrated knife, cut the cake horizontally in half.  Place 1 layer, cut side up, on rack set over baking sheet.  Spread filling over.  Top with second later, cut side down.  Chill for 20 minutes.

Meanwhile, prepare glaze:  Stir chocolate, butter, and corn syrup in heavy small saucepan over low heat until melted.  Mix in extract.  Cool glaze until just lukewarm but still pourable, stirring occasionally, about 20 minutes.

Pour 1/2 cup glaze over center of cake.  Spread over top and sides of cake.  Chill for 15 minutes.  Pour remaining glaze over the center of cake, then spread quickly over the tops and sides.  Sprinkle with peppermint candies.  Serve after the glaze has set and the cake is at room temperature.  Store at room temperature under a cake dome.

Source: Adapted from Bon Appetit Magazine, December 2001

Thanks so much for stopping by today!

Laurie

Join me on Twitter

Read Full Post »

Gingerbread with Cinnamon Icing

Posted in Dessert, tagged , , , , , on December 7, 2011| 5 Comments »

Though chocolate is my favorite sweet, around this time of the year I love to bake with those warm, delicious holiday spices.  You know the ones I’m talking about– cinnamon, cloves, ginger, allspice, and nutmeg.  Along with their unique flavors, I love their warm, comforting aroma wafting through the house.   It wakes me up from the cold-weather coma that sets in in December and January.  Ok, that might be a bit dramatic, but I’m still trying to grapple with the fact that Winter is here.   This week Aria and I did our best to fight cold outside by staying in the kitchen to bake gingerbread with cinnamon icing.  It was perfect.

The flavor of this dessert is exactly what I was looking for– the rich molasses and spices are sublime.  If you really like ginger, you can grate it and combine it with the minced crystallized form instead of using the ground variety.  If you do so, you’ll want about three tablespoons of each.  Another nice thing about this gingerbread recipe is that is works equally well in regular regular cake form or in mini-bundts, like I chose to do.  They are the perfect make ahead sweet snack, and they keep well for several days in an airtight container.  The moist, tender texture alone is a nice change of pace from all the holiday cookies that come flooding in over the next couple of weeks.  If you really want the full experience, make a hot chai latte and curl up on the couch with one of these.  It makes watching the falling snow and wind-whipped trees so much better.

The Recipe:  Gingerbread with Cinnamon Icing

(Makes 24 mini-bundts)

2 1/4 cups sifted (9 ounces) unbleached, all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

2 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1 teaspoon Dutch-processed cocoa

8 tablespoons (1 stick) unsalted butter, melted and cooled to room temperature

1/2 cup molasses

3/4 cup (5 1/4 ounces) granulated sugar

1/2 cup buttermilk  (can be made by mixing 1 1/2 teaspoons white vinegar into 1/2 cup milk — let sit for 10 minutes)

1/2 cup milk

1 large egg

Cinnamon Icing

1 1/2 cups powdered sugar

1 teaspoon cinnamon

2-3 tablespoons milk (you may need a bit more or less)

Preheat oven to 350°F.  Position an oven rack to the middle.  If making mini-bundts, spray them with cooking spray or butter them.   An 11 x 7-inch pan or a 9-inch square pan can also be used; butter the bottom and sides and dust with flour, tapping out the excess.

Whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, nutmeg, allspice, and cocoa in a medium bowl.  Set aside.

Using a stand mixer fitted with a paddle attachment, beat the butter, molasses, sugar, buttermilk, milk, and egg on low speed.  Add the dry ingredients and beat on medium until smooth and thick, about 1 minute.  Be sure to scrape down the sides of the bowl as needed.  As with all cakes, do not overmix.   Pour batter into selected pan.

Bake until the top springs back when lightly touched and the edges have pulled away from the sides of the pan, 12-13 minutes for the mini bundts and about 40 minutes for the 11 x 7-inch pan.  Remove mini-bundts from pan immediately and cool on racks.

To make the icing: mix the powdered sugar and cinnamon together.  Slowly add the milk, a little at a time, until you get the desired constancy you want.  You will want it so you can easily dip each mini-bundt into the bowl.  Let icing harden before serving.  Enjoy!

Source:  Adapted from The New Best Recipes Cookbook

Thanks for stopping by!

Laurie

Join me on Twitter

Read Full Post »

Bourbon-Chocolate Pecan Pie

Posted in Dessert, tagged , , , , , on November 21, 2011| 11 Comments »

I’ve finally gotten around to baking a pie for Relishing It.  (I don’t believe this galette and these hand pies count.)  I’m not sure how it worked out that this Chocolate Pecan beauty is my first pie here– especially since (confession time) I generally don’t much care for pecan pie.  I figure this has something to do with my insatiable sweet tooth.  If a typical pecan pie were the only choice, then yes I’d eat it, but it would never be my first choice.  How’s that for a ringing endorsement?  Come to think of it it, maybe that’s how to convince you to make this dessert as well.  Even though I’m not a pecan pie fan, this is one of the best pies I’ve EVER tasted.

So what convinced me to make a pecan pie?  Two words: bourbon and chocolate.  I love desserts that layer typically sweet ingredients with the subtle flavors of a good spirit.  Here, combining oaked smokey bourbon with the sweetness of chocolate and earthy nuts is perfect.  The flavors are just so interesting that I kept wanting another bite.  The crust is almost croissant-like, yet really holds up well to the liquid filling.   This ended up being one of those rare pies that was perfect.  Perfect texture, perfect flavor combinations.  Just perfect.  Enjoy it with a cup of coffee or a shot of bourbon– both pair nicely.  And save a spot at your Thanksgiving table for this dessert (and this one)– I will be making both.

The Recipe:  Bourbon-Chocolate Pecan Pie

For the Pie Dough:

7 1/2 ounces (1 2/3 cups) all-purpose flour

2 tablespoons granulated sugar

1 teaspoon kosher salt

6 ounces (3/4 cup) cold unsalted butter, cut into small cubes

5 to 7 tablespoons ice water

For the Bourbon-Chocolate Filling:

8 large egg yolks

1 teaspoon vanilla extract

4 ounces (1/2 cup) unsalted butter, cut into 4 pieces

2/3 cup light brown sugar

1/2 cup light corn syrup

1/2 cup heavy cream

3 tablespoons bourbon (Maker’s Mark or Knob Creek are good choices)

3/4 teaspoon kosher salt

1 1/2 cups pecan halves, toasted, cooled, and coarsely chopped

4 ounces chopped bittersweet chocolate  (Ghirardelli 60% cacao works well)

To make the pie dough: Place the flour, sugar, and salt in a food processor and pulse to combine.  Add the cold butter and pulse for 8-12 one-second pulses, or until the butter is roughly the size of corn kernels.   Drizzle 5 tablespoons of ice water over the  flour mixture and pulse until the mixture becomes moist and crumbly, another 4-6 pulses.  It should hold together when squeezed in your hand.  If it doesn’t, add another tablespoon or two of water and test again.   Turn the dough out onto a work surface and form a disk shape.  Wrap the dough in plastic wrap and refrigerate for at least an hour or up to two days.  Dough can be frozen for up to 1 month, defrost in the fridge overnight before using.

To Make the Crust:  Let the dough sit at rom temperature to soften slightly.  It should be firm, but not rock hard, 5-20 minutes (depending upon how long it was refrigerated).  I find that I prefer to roll pie crust on a piece of parchment paper to be the best method for me.  I lightly flour my rolling pin. If you prefer to roll it on the counter-top, just be sure to use as little of flour as possible.  As too much flour makes for very tough pie crusts.  When rolling the dough on the parchment paper, use a rolling pin and roll from the center outward.  You want your dough to get to be about 13-inches wide and about 1/8-inch thick.  Flip the dough into a 9-inch pie plate (Pyrex worked great).  Gently peel the parchment paper away.  Make sure that the dough is pressed firmly against the pie-plate.  Tuck the extra over-hang underneath to build up the edge of the crust.  Gently make it as uniform as you can.  I used every bit of dough for the pie and didn’t have to cut any away.  Crimp the edge of the crust with your fingers.  With the tines of a fork, prick the crust all over.  Chill for up to 1 hour in the refrigerator, or 30 minutes in the freezer.

To Bake the Crust: Position a rack in the center of an oven.  Preheat it to 425°F.  Line the piecrust with aluminum foil and fill it with dried beans or pie weights.  Bake for 15 minutes.  Remove the foil and weights.  Reduce the oven temperature to 375°F and continue baking until the bottom looks dry and the edges are golden,  About 10-12 minutes more.  Cool on a rack while you prepare the filling.  Reduce the oven temperature to 325°F and place a large rimmed baking sheet on the oven rack.

To Make the Filling:  Place the egg yolks in a medium bowl set on a kitchen towel and add the vanilla.  Combine the sugar, butter, corn syrup, cream, bourbon, and salt in a 1-quart saucepan.  Heat over medium heat just until the butter is melted and the mixture is hot, but not boiling, 3-5 minutes.  This is key — whisking vigorously and constantly, very slowly pour the hot sugar mixture into the yolks, this will keep the yolks from curdling.  Strain through a fine strainer set over a 1-quart measuring cup.

Spread the pecans evenly over the piecrust.  Sprinkle the chopped chocolate evenly over the pecans.  Slowly and in a spiral pattern pour the  filling over the pecans/chocolate.  Doing it slowly and in this pattern will prevent the nuts/chocolate from moving too much.  Place the pie onto the baking sheet and bake until the pie is slightly firm to the touch and the filling doesn’t wobble when nudged, 35-40 minutes.  Let cool for at the very least 1 hour before serving.  However,  I enjoy the pie the most hours or a day after it’s been baked and has a chance to properly set.  It keeps well and can be made a day ahead of time.  Store it at room temperature and cover with a tea towel.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Oct/Nov 2011

So happy you stopped by today — it’s always a pleasure!

Laurie

Join me on Twitter!

Read Full Post »

Brown Butter Pumpkin Layer Cake

Posted in Dessert, tagged , , , , , , , on November 16, 2011| 4 Comments »

Thanksgiving is just a week away, but fear not, I’m here to help with your holiday dessert decisions.  This Brown Butter Pumpkin Layer Cake is the answer– trust me.  You already know that we’re a cake-crazy family (just take a look under the recipe section if you need proof), but this is one of our all-time favorites.  I’ve already made it several times this year– most recently for my husband’s birthday a week ago.  It’s beautiful, tastes as good as it looks, and screams ‘celebration’.  Why fall back on the old standards of pumpkin or apple pie, when you can end your Thanksgiving meal with this stunner?

The key component in this cake is brown butter.  I’m of the opinion that it makes everything better.  Brown butter has a complex, nutty, almost caramel-like flavor.  Here, you’ll find it in both the cake and the frosting.  It adds those wonderful, layered flavors that set this cake apart from a typical pumpkin dessert.  And then there’s the nuts.  I’ve topped this cake with a mountain of pecans, pepitas, and ginger– all enveloped by melted brown sugar.  Sublime.  If you don’t want  as many nuts on your cake (what’s wrong with you?), you can half the amounts and sprinkle them in a circle design on top.  I like the grandness of  the big pile on top, plus they’re an addictive snack that you’ll munch on as you assemble this beauty.

I’ve always made this cake with a homemade pumpkin puree.  Aside from the freshness of doing it this way, it’s rewarding to do something with all of those pumpkins that have been decorating the house.  If you have too many things on your plate (yes, I realize that’s a poor pun), feel free to use canned pumpkin puree.  As always, try to use organic and make sure it contains only pureed pumpkin.  Make this cake, and you’ll impress your guests– I promise.

The Recipe: Brown Butter Pumpkin Layer Cake

For the Puree

1 medium-large Sugar Pie pumpkin, cut in half and seeded  (large enough to yield 1 1/2 cups of puree)

For the Cake

6 ounces (3/4 cup) unsalted butter; plus more for pans

9 ounces (2 cups) unbleached all-purpose flour; plus more for pans

1 1/2 teaspoon baking soda

1 1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1 1/2 teaspoon kosher salt

1/4 teaspoon ground cloves

1 1/2 cups granulated sugar

2/3 cup firmly packed light brown sugar

2 large eggs, at room temperature

1/3 cup buttermilk  (Note: to make your own add 1 teaspoon white vinegar to 1/3 cup milk and let stand for 10 minutes)

For the Topping:

3 tablespoons unsalted butter

1 1/3 cups pecans halves

1 cup roasted and salted pepitas (raw and unsalted will work, too — just toast them a bit more with the pecans)

4 tablespoons firmly packed light brown sugar

3/4 teaspoon kosher salt

3 tablespoons chopped crystallized ginger

For the Frosting

4 ounces (1/2 cup) unsalted butter

8 ounces cream cheese, at room temperature

1/4 cup firmly packed light brown sugar

5 ounces (1 1/4 cups) confectioners’ sugar

To make the Pumpkin Puree:  Preheat oven to 350°F.  Position racks in the center of oven.  Place pumpkin in a baking dish covered with lid or aluminum foil and bake for about 40 minutes, or until tender when pierced with a fork.  Let cool.  Scoop pumpkin flesh into a food processor and puree until smooth.  You will need 1 1/2 cups of puree for the cake.  Refrigerate or freeze any leftovers.

Preheat oven to 350°F.  Position rack in the center of the oven.  Prepare two 9-inch round cake pans by buttering them liberally, lining with parchment paper, buttering once again, and flouring the pans.  Make sure to tap out any excess flour.

To make the Cake: Melt the butter in a heavy-bottomed 1-quart saucepan over medium heat.  Swirl the butter occasionally until the butter turns a nutty golden-brown, about 4 minutes.  Pour into a small bowl and let stand until cool but not set, about 15 minutes.

In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt, and cloves.  In a large bowl, whisk 1  1/2 cups of the pumpkin puree with the granulated sugar, brown sugar, eggs, and buttermilk until blended well.  Using a rubber spatula, fold in the flour mixture until just combined.  Gently whisk in the brown butter until fully incorporated.  Divide the batter evenly between the prepared pans.

Bake the cakes until the a tester inserted in the center comes out clean, about 25-30 minutes.  Let the cakes cool in pans for 10 minutes.  Turn the cakes out onto racks, remove parchment paper, and cool completely.

Make the Topping: Melt the butter in a large 12-inch skillet.  Add the pecans and cook until they brown slightly, about 2 minutes.  Sprinkle in the brown sugar, pepitas, and salt and stir until the sugar melts and the nuts are glazed, about 2 minutes.  Stir in the ginger.  Remove from heat and let cool in skillet.

To make the Frosting: Melt the butter in a heavy-bottomed 1-quart saucepan over medium heat.  Swirl the butter occasionally until the butter turns a nutty golden-brown, about 4 minutes.  Pout into a small bowl and let stand until all of the brown solids settle to the bottom of the bowl, about 5 minutes.  Carefully transfer bowl to freezer and chill until just firm, about 18 minutes.  Using a spoon, carefully scrape the butter from bowl, leaving behind the brown solid bits.  Discard the brown bits.

Using a stand mixer fitted with the whisk attachment, beat the butter, cream cheese, and brown sugar on medium-high speed until light in color and the brown sugar has dissolved, about 2 minutes.  Gradually beat in the confectioners’ sugar and continue to beat until light and fluffy, about 1-2 more minutes.

To assemble the Cake: Place one layer of cake on a cake plate.  Spread 1/2 cup of frosting on it.  Sprinkle 3/4 cup (scant) of the nut mixture (rough chop this small amount, so it stays in the cake better) over the frosting and top with another layer of cake.  Frost the top and sides of cake and place remaining nut mixture on the top.  Serve immediately or refrigerate.  Serve at room temperature.  Will keep well for a few days.  Enjoy!

Source:  Adapted from Fine Cooking Magazine, Oct/Nov 2010

Thanks so much for stopping by today!

Laurie

Read Full Post »

Coconut Fudge Brownies

Posted in Dessert, tagged , , , , , on October 12, 2011| 21 Comments »

If you’ve spent even a small amount of time here, you know that I love cookbooks.  Even on hectic days when my two little ones run me ragged, I try to find time to clear my head with a warm cup of coffee and a few peaceful moments paging through recipes.  So what makes a cookbook ‘good’?  Well, rather than listing page after page of instruction, for me the best cookbooks are like settling in and sharing ideas with a comforting friend.  They have stories wrapped around a theme, emotions that tie the dishes to the author’s life and loved ones, and– obviously– brilliant food.  I want to know the recipes are part of the author’s life, that they’re important enough that she needs to share them.  I want to make them become part of my family’s traditions and story, because that’s really what eating together is about– shared experiences.

One of my favorite cookbook authors is Melissa Clark.  Along with her popular column for the New York Times (A Good Appetite), she has authored or co-authored dozens of fantastic works.  Her cookbook “In the Kitchen with a Good Appetite” gives you a flavor of her journey to where, and who she is today.  I’ve waxed about her creativity in the kitchen and her way with words in this past post.  Today’s recipe, these decadent brownies, comes from her new book, “Cook This Now”.  In a word, both the brownies and the book are brilliant.  In her latest collection, she shares experiences of her life as both a mother and a wife centered around meals for family and friends.  The book’s format mirrors the seasons– which is how I try to cook.  The individual recipes are varied, creative, and mouth-watering.  I decided to make these brownies first, to share with a friend on his birthday– he loves chocolate and coconut.

I love the coconut/chocolate pairing, and in this recipe they really work together brilliantly.  This is not a normal, cake-like brownie.  Instead, it has a moist fudge-y density and texture that delivers a huge chocolate punch.  And the two layers of coconut add nice subtlety.  The first coconut layer (on top) crisps up beautifully.  The second (baked into the brownies) provides nice textural contrast to the brownie itself.   A sprinkle of fleur de sel on top makes them perfect.   Enjoy them with coffee while reading a good cookbook, or share them with a friend.

The Recipe: Coconut Fudge Brownies

1/3 cup Dutch process cocoa

1/2 cup plus 2 tablespoons boiling water

2 ounces unsweetened chocolate, finely chopped

4 tablespoons unsalted butter, melted

1/2 cup plus 2 tablespoons coconut oil (butter may be substituted, if necessary)

2 large eggs

2 large egg yolks

2 teaspoons vanilla

2 1/2 cup sugar

1 3/4 cup unbleached all-purpose flour

1/2 teaspoon kosher salt

3 ounces bittersweet chocolate, cut into 1/2-inch pieces

2 cups sweetened shredded coconut  (do not substitute unsweetened, as it will be too dry for the brownies)

Fleur de sel, for sprinkling (kosher salt may be substituted)

Pre-heat oven to 350°F.  Butter a 9 x 13-inch baking pan.

In a large mixing bowl, whisk the cocoa powder, unsweetened chocolate, and boiling water together until smooth.   Whisk in the the melted butter and coconut oil.  Don’t be alarmed if the mixture looks curdled.  Add the eggs, egg yolks, and vanilla, and whisk until combined.  Whisk in the sugar until fully incorporated.  Add the flour and salt and gently fold with a spatula until just combined.  Fold in the bittersweet chocolate pieces.

Pour half of the batter into the prepared pan and smooth in out.  Sprinkle 1 cup of coconut on top of it.  Spread the remaining batter on top of  the coconut.  Sprinkle the remaining cup of coconut on top of that.  Dust with a bit of fleur de sel and bake until a tester inserted into the center of the brownie is just set and shiny, 30-35 minutes.  If you test with a toothpick, it may seem wet, which is fine.   It will solidify as it cools.  It is better to under- bake these brownies, than to over-bake them.  Cool completely before cutting into squares. Enjoy!

Source: Adapted from Melissa Clark’s Cook This Now Cookbook

Thanks for stopping by today!

Laurie

Follow me on Twitter

Read Full Post »

Chocolate Zucchini Cake

Posted in Dessert, tagged , , , , on September 22, 2011| 9 Comments »

This is the cake that conjures up childhood memories every time I make it.  The original recipe is nestled in one of those tattered  ‘Hometown Cookbooks’ that was a staple for those of us who grew up in the rural Midwest.   My Mom made this cake while I was growing up, as did half the residents in my tiny town.  But my specific memory of this cake takes me to the farm of my childhood best friend several miles down a gravel road east of Regent.  Most everytime I shared a meal with Allison at her family home, her mother would make chocolate zucchini cake.  I loved it.

While I loved the recipe as written, I’ve made several changes that add more wholesome ingredients like whole grains, reduce the sugar, and intensify the chocolate flavor.  I tested the changes on my Dad (also a chocolate fanatic), who thought it was perfect.  My Mom, on the other hand, thought it may be too chocolate-y.  I took this as a good sign since there’s no such thing as too much chocolate, and she’s not crazy about it like my Dad and me.   This is a delightful, versitile everyday cake.  It’s well- suited for coffee, ice cream, a cold glass of milk, and friends. It’s very moist due to the zucchini, has nice texture because of the nuts, and the rich chocolate  flavor is impressive.  It’s a comfort dessert, or maybe that’s just me, thinking about my hometown.

Speaking of my hometown, I figure this is as good a place as any to give you a glimpse at western North Dakota.  On our recent trip over Labor Day, Radd and I took the kids down some of the old country backroads– including the short-cut between my hometown of Regent and Radd’s hometown of Bowman, 60 miles away.  We drove that road (below) nearly every weekend to see each other 20 years ago.  While it wasn’t that impressive to our two and four year olds, it sure brought on the nostalgia.  Enjoy the pictures– and the cake!

The Recipe: Chocolate Zucchini Cake

1/2 cup butter

1/2 cup extra-virgin olive oil (canola or vegetable oil can also be used)

1 cup granulated sugar

1/2 cup brown sugar

2 eggs, at room temperature

1/2 cup milk (2%)

1 1/4 cup all-purpose flour ( I prefer King Arthur or Bob’s Red Mill Flours)

1 cup white whole wheat flour (substitute all-purpose, if you don’t have this)

1/2 cup Dutch-process cocoa, plus more to coat pan

1 teaspoon espresso powder

1 teaspoon vanilla

1 teaspoon baking soda

1 teaspoon kosher salt

2 cups coarsely grated zucchini (about 1 large)

1 cup chopped walnuts, toasted

1 cup chocolate chips (Ghirardelli 60% cacao are my favorite)

Preheat oven to 350°F.  Generously butter a 9 x 13 -inch cake pan, then sprinkle with cocoa powder.  Tap off any excess.  In a small skillet toast the walnuts over medium heat, until they become fragrant, about 4-5 minutes.  Making sure to stir them during that time.

In a medium-sized bowl, sift together the flours, cocoa powder, salt, baking soda, and espresso powder, set aside.  In a liquid measuring cup mix the milk and vanilla together, set aside.

 In a stand mixer fitted with a paddle attachment, cream the butter, oil, and sugars until light and fluffy, about 5-6 minutes.  Add the eggs one at a time and beat well.  Alternate adding the flour mixture and the milk mixture.  Starting  and ending with the flour.  Be sure to scrape the bowl down when necessary and make sure not to over-mix the batter.

Remove paddle attachment and gently fold the zucchini into the batter with a rubber spatula.  Pour into the cake pan and spread flat.  Top with toasted walnuts and chocolate chips.  Bake for about 35-45 minutes.  A cake tester should come out with a few dry crumbs clinging to it.  This cake keeps extremely well.  I think it’s almost better served the day after it is made.  Make sure to enjoy it with a big scoop of vanilla ice cream.

Source:  Inspired by recipes in cookbooks from my hometown of Regent, North Dakota.

Thanks for stopping by today — hope you all have a lovely weekend!
Laurie

Follow me on Twitter!

Read Full Post »

Carrot Cake with Lime Mascarpone Icing – – and a Birthday.

Posted in Dessert, tagged , , , , , , , on August 26, 2011| 11 Comments »

First, a warning:  this is an overly-enthusiastic blog post today because…IT IS MY BIRTHDAY!  That’s right, I still get REALLY excited about my birthday.  Even though I’m clinging to my mid-thirties, like a child I still get giddy whenever August 26th rolls around.  I look forward to the phone calls with my family and friends.  I wait for the e-mails, cards, and Facebook wishes.  I love it all.

Now a second warning:  I’m going to get a bit sentimental.  The truth is, I still love my birthday so much because I look back on my life thus far, and forward to another wonderful year.  I’m so fortunate to be married to my wonderful husband, and I have two beautiful children.  I had the benefit of growing up in a loving family and then marry into another.  Thanks for having me, Mom and Dad.  Here’s to many more great years!

So what about the food?  Rather than make a birthday cake, I decided to go with one of my all-time favorites.  This carrot cake is easily one of the best I’ve ever eaten.  After giving my neighbors a sample, they agreed that this is as good as carrot cake gets.  It has the perfect amount of nuts– they provide just enough texture and flavor without overwhelming the dessert.  It has no raisins, which, to be honest, I don’t really miss.  The cake is dense, as you’d expect, but not heavy– in short, it’s perfect.  The two secrets to this cake are oranges and limes.  Freshly-squeezed orange juice and a little zest really add a fragrant punch, while the icing– laced with lime juice and zest– make it unforgettable.

The Recipe: Carrot Cake with Lime Mascarpone Icing

For the Cake:

1 1/4 cups unsalted butter, softened

2 cups light brown sugar

5 large free-range or organic eggs, separated

zest and juice of 1 orange

1 1/2 cups of self-rising flour, sifted

1 heaping teaspoon baking powder

1 cup ground almonds

4 ounces / 1 cup chopped walnuts, toasted, plus more for topping the cake

1 heaping teaspoon ground cinnamon

1/4 teaspoon ground cloves

a pinch of freshly ground nutmeg

1/2 teaspoon ground ginger

10 ounces/ 3 cups organic carrots, peeled and coarsely grated

pinch of kosher salt

For the Lime Mascarpone Icing:

4 ounces mascarpone cheese

8 ounces full-fat cream cheese

1 cup confectioners’ sugar, sifted

zest and juice of 1 lime

Preheat oven to 350°F.  Grease and line with parchment paper a 9 – inch square or round cake pan.  (Note:  I used mini-loaf pans and yielded 6).  Beat the butter and sugar together by hand or using a stand mixer until pale and fluffy.  Beat in the egg yolks one at a time and add the orange zest and juice.  Gently stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and the grated carrots.  Mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix.  Scoop the batter into the prepared cake pan and bake for about 50 minutes (less if using the mini-loaf pans) until golden and risen.  To check cake using a toothpick, insert into cake for 5 seconds — it’s done when it comes out clean.  If it feels sticky, bake a bit longer.  Let cake cool in pan for 10 minutes.  Turn out onto a cooling rack and let cool completely.

To make the icing: mix all of the ingredients except the lime juice together.  Carefully add 1 teaspoon at a time.  Making sure the icing doesn’t get too thin.  Spread generously on the cake and top with walnuts.  Enjoy!

Source:  Adapted from Jamie Oliver’s Cook With Jamie Cookbook

Thanks again for stopping by Relishing It today.  I hope you all have a wonderful weekend — I know I will.

Laurie

Follow me on Twitter

Read Full Post »

Sour Cherry Hand Pies

Posted in Dessert, tagged , , , , on August 16, 2011| 14 Comments »

I was so excited by what I found at the co-op the other day– sour cherries!  Finally.  I’ve been waiting for these little babies to show up for nearly a year, though to be honest there wasn’t much chance in me missing them.  The walk to the co-op has become a daily– yes daily– adventure for my daughter.  Aria has decided that a walk to the co-0p, and more importantly her getting to push around a little cart and help pick out the food, is as good as it gets for a daily field trip.  I’m not complaining.  We get a bit of exercise on the way to browsing through organic, local food.  It’s a mini-adventure for us, and given the home-body nature of my boys (Aanen and Radd), it’s nice to know I have an ally.  Train them while they’re young, right?

We don’t get sour cherries that often in Minnesota.  Despite checking daily, I think I was lucky to get my hands on these.  I knew exactly what I wanted to do with these perfectly tart, bright red cherries.  A couple months back, I saw a recipe in Bon Appetit for Cherry Hand Pies.  They looked incredible, and though they called for regular cherries, I wanted to wait for the sour ones in order to add a little zing.  I love tart desserts.  If you’re not fortunate enough to find sour cherries, use the Bing variety– no doubt you’ll still be very satisfied with the result.

This is a great recipe for those of you who don’t have some of the equipment necessary for a few of the other recipes here on Relishing It.  All you’ll really need are a skillet, rolling pin, and cookie sheet.  Even better, the dough is simple because it’s already-prepared puffed pastry.  That’s right, very little effort goes into this fantastic dessert.  The filling is brilliant– it combines sour and dried cherries, nicely balancing both the sweet and tart sides of the fruit.  And the consistency is firm enough that you won’t end up with a sogged-out pie.  I’ve talked about puffed pastry here before– I love working with it.  It turns out perfectly flakey, and in this dessert it holds everything together beautifully.  Finally, the raw sugar sprinkled on top for finishing adds a nice crunch.  I made eight of these the other night, planning to give most of them away to friends and neighbors.  They were so good that we ate almost every one…in one evening.  So beware, they’re really that good.  Enjoy!

The Recipe:  Sour Cherry Hand Pies

(Makes Eight)

1 1/2 tablespoons cornstarch

2 cups (12 ounces) sour cherries , stemmed and pitted  (frozen cherries can be used if thawed)

2/3 cups dried cherries

1/2 cup granulated sugar

1 teaspoon almond extract (vanilla can be substituted)

1/4 teaspoon kosher salt

1 17-ounce package puffed pastry, thawed in the refrigerator  (use all-butter if you can, I used Pepperidge Farm)

2 large egg whites mixed with 2 tablespoons water

2 tablespoons raw sugar for sprinkling (use more if you want)

Line a large rimmed baking sheet with parchment paper.  (Note: I ended up using two pans and baking the pies in two separate batches).  Stir the cornstarch with  1 1/2 tablespoons of cold water in a small bowl.  Set aside.  Combine the fresh cherries along with the dried cherries, granulated sugar, almond extract, and salt into a large saucepan.  Cook over medium heat until the cherries begin to release some of their juices, about 5 minutes.  Add the cornstarch mixture and bring to a boil, stirring often.   Remove from heat and let cool to room temperature.

Roll out one of the puffed pastries on a lightly floured work surface. I found that rolling it into a big square of 16-inches worked the best.  Cut the sides with a pizza cutter or sharp knife so they are completely even.  Cut the dough into four even sections.  Repeat with the next pastry dough when complete.

Working with 1 section at a time, brush the egg wash along the sides of the pastry.  Scoop 3 tablespoons of the cherry mixture onto one side.  Gently fold the dough over the filling.  Crimp the edges with a fork to seal.  Using a sharp knife, cut three slits on the top of the pie to vent.  Place on prepared baking sheet; repeat with remaining dough and filling.

Brush tops with remaining egg wash and sprinkle with raw sugar.  Chill for 30 minutes.  Preheat oven to 375°F.  (Make sure your oven is accurate).  Bake pastries until tops and bottoms are golden brown, 25-35 minutes.  Let cool for 10 minutes on baking sheet.  Then transfer to a cooling rack…or your mouth.  Store at room temperature.

Source:  Adapted from the July, 2011 issue of Bon Appetit Magazine

Thanks again for stopping by for a visit.  I always enjoy hearing from you.  Have a great day!

Laurie

Follow me on Twitter!

Read Full Post »

Upside-Down Peach and Cardamom Cake

Posted in Dessert, tagged , , , , , , on August 8, 2011| 10 Comments »

This summer my son, Aanen, declared that peaches are his favorite fruit.  Given the quality of the organic peaches from our co-op this year, he may be right– they’ve been perfectly ripe, juicy, and delicious.  We’ve eaten so many in the last month– and not just for snacks.   Turns out they’re perfect for baking (surprise!) as well.

I’ve made this cake twice in the last couple of weeks– and if the judgment of my family and neighbors is any measure– it’s fantastic.  More than one person has mentioined that it’s one of the best cakes I’ve made.  I agree, and it’s all about the peaches.  This cake is adapted from a fellow Minnesota Food Blogger and friend, Zoe Francois.  I’ve mentioned her before, though you may know Zoe from her well-known cookbook Artisan Bread In Five Minute A Day.  She is an top-notch pastry chef who always has wonderful ideas on her blog, Zoe Bakes.

A few words about what makes this cake stand out.  First, the sauce is unforgettable.  The peaches, butter, and brown sugar meld together to create an amazing flavor.  The addition of three tablespoons of whiskey adds additional complexity.  Both times I’ve made it I’ve wanted to keep licking the spoon.  Second, the flavors of the sauce combine with the caramel-like addition of browned butter in the cake.  I’ve found that the toasty, nutty, carmel flavors of the browned butter make most any dish better.  Here, it really acts as the framework– a subtle backdrop that accentuates the the peach, brown sugar, and whisky perfectly.  Finally, I decided to toast and add millet, a whole grain, for a little bit of texture.  As with most any grain, the toasting adds additional ‘toasty’ flavors.  Here, it also provides a nice little crunch that makes this cake unique.  If you don’t have access to millet, don’t worry.  It’s not a necessity.

The Recipe:  Upside-Down Peach and Cardamom Cake

Peaches:

2 tablespoons unsalted butter

3/4 cup brown sugar

pinch of kosher salt

1 teaspoon vanilla extract

1/4 teaspoon ground cardamom

3 tablespoons whiskey (substitute orange juice, if you don’t cook with alcohol)

1 pound peaches (about 2 1/2 large) Cut into slices, peelings can be left on.  (Firm peaches will work well here, as they won’t break down as much)

Cake:

4 ounces (8 tablespoons unsalted butter)

1 cup  (5 ounces) all-purpose flour

1 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon ground cardamom

1/2 teaspoon kosher salt

3/4 cup brown sugar

2 eggs at room temperature  (To do this quickly:  place eggs in a dish of warm water for roughly 10 minutes)

1 teaspoon vanilla extract

1/3 cup buttermilk  (To make your own: mix 1 teaspoon white vinegar into 1/3 cup milk — let sit for 10 minutes)

1/3 Millet, toasted

To toast the Millet:  Place millet into a small frying pan over medium heat, toast until golden and fragrant.  Being careful not to burn.  Remove from heat and set aside.

To brown the butter for the cake:  Place butter into a small saucepan over low heat.   Cook the butter until it is a beautiful caramel color and smells toasted, making sure to stir all the while. Being careful not to burn.  There will be dark brown bits in the pan.  Remove from heat and strain.  Set aside to cool slightly.

To make the peaches: In a large skillet cook together the butter, brown sugar, salt, cardamom, vanilla, whiskey, and peaches.  Cook them on low heat until the juice is as thick as maple syrup.  I ended up removing the peaches so they didn’t fall apart and cooked the juices down a bit more.

Place the peaches and juice into a 8-inch round or square cake pan. (And if you’re a little bit neurotic like myself, you can make a pattern with the peaches while carefully trying not to burn your fingertips.) I also made it in a 9-inch cake pan and it turned out fine, if that’s all you have.  The cake will not be as thick, but still delicious.  (Note: Both times I made the cake, I didn’t butter the pan and it came out easily, but if you’re hesitant — feel free to butter away!)

Preheat oven to 350°F.

To make the cake batter:   In a medium bowl, whisk together the flour, baking powder, cinnamon, cardamom, and salt. Set aside.   Using a paddle attachment, on an electric mixer  (a hand mixer will also work), beat together the browned butter that has cooled a bit, brown sugar, and vanilla.  Add the eggs one at a time, making sure to scrape down the sides of the bowl after each one.    Alternate adding the flour mixture with the buttermilk, starting and ending with the flour mixture.   Finally, fold in the toasted millet with a spatula.

Place the batter evenly over the peaches and spread it out smoothly.  Bake for 30-35 minutes or until the cake is set and a tester comes out clean.  Let sit until the pan is cool enough to handle and invert onto a serving platter.  I prefer to let the cake cool completely before serving.  This cake begs to be served with a scoop of vanilla ice cream along side of it.  Enjoy!

Source:  Adapted from Zoe Francois at Zoe Bakes

As always, thanks for stopping by Relishing It today.  This little blog has become  such an amazing place for me to connect with new friends and still keep in touch with old ones.  I am so happy to share it with all of you.

Laurie

Follow me on Twitter!

Read Full Post »

« Newer Posts - Older Posts »