TWO FESTIVE CAKES, PART TWO

Posted in Cake by sallybr

Another great option for the holidays, this time the most intense chocolate hit in cake form for those chocaholics out there…

CHOCOLATE BUNDT CAKE
(from Two Peas and Their Pod)

for the cake:
1 cup unsalted butter (226g)
1/3 cup cocoa powder (35g)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose flour (240g)
1 + 3/4 cups granulated sugar (350g)
1 + 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream
1 teaspoon pure vanilla extract

for the chocolate glaze:
4 ounces bittersweet chocolate finely chopped
1 tablespoon corn syrup
1/2 cup heavy cream
1 + 1/2 tablespoons granulated sugar
sprinkles to decorate

Heat oven to 350F. Prepare your Bundt pan by spraying it with cooking spray or coating with butter and flour.

In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream and the vanilla extract. Whisk until smooth.

Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 45 to 50 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Decorate with sprinkles while still soft.

ENJOY!

to print the recipe, click here

Comments: This classic Nordicware pan will always have a warm spot in my heart, as that was the very first pan I used in the tent in the Great American Baking adventure of years back. I remember the thrill when the cake un-molded beautifully in front of the cameras, and I always have the same smile when it un-molds at home (the thrill is not as intense, but still there!).

Once again it was a cake I did not get to taste, as it was donated whole. But I got real nice feedback about it, it cut very nicely in thin slices so that lots of people could get to taste it. Everybody loved it, the flavor of chocolate is intense and the ganache coating a perfect complement for it. I hope you give it a try!

ONE YEAR AGO: Peppermint Wreath Macarons

TWO YEARSAGO: Cornish Hens with Yogurt-Mace Marinade

THREE YEARS AGO: Cookies for the Holidays – Gingerbread

FOUR YEARS AGO: Incredibly Simple Times Four

FIVE YEARS AGO: White Chocolate and Raspberry Mousse Cake

SIX YEAR AGO: Panettone Time!

SEVEN YEARS AGO: Pistachio Creme Brulee

EIGHT YEARS AGO: Fast and Furious Bison Chili

NINE YEARS AGO: In My Kitchen, December 2014

TEN YEARS AGO: Braised Fennel with Saffron and Tomato

ELEVEN YEARS AGO: Revenge of the Two Derelicts

TWELVE YEARS AGO: Grilling Ribbons

THIRTEEN YEARS AGO: Peppery Cashew Crunch

FOURTEEN YEARS AGO: Baked Shrimp and Feta Pasta

24Nov2023

BAKE IT BETTER WITH A FRIEND

Posted in Desserts, great american baking show by sallybr

Time flies. No other expression is more accurate. More than four long years passed since I met the contestants of the Great American Baking Show, Season 5, in the lobby of a hotel in London, not too far from Heathrow Airport. We were all exhausted, and not just for the long trip. For several weeks prior, we had been through the toughest baking marathon one could ever imagine, and even though we were aware that a few other people in the US were going through that exact same ordeal, only then we got to meet in person. Most of our group has kept in touch virtually over these years. But only now Tanya and I got to meet again in person. We spent a weekend together, the four of us, bakers and respective husbands. We baked, we talked, we laughed, and we baked some more. I screwed up a sourdough bread that turned out as one of the worst loaves I’ve made in the past couple of years… But Tanya and I were both in a certain tent, so we know too well that things can go wrong when we really hope them not to… Today I share our best adventure of the weekend, the making of a fantastic dessert from Matt Adlard’s book Bake it Better. Chocolate Souffles… To die for!

When Tanya and Jamie came to visit us, she brought her copy of Bake it Better, as I own the Kindle version and it is easier to use in the kitchen a real book, especially if you are cooking with friends. We had settled on the soufflés for our dessert after a meal of grilled salmon, quick tahdig rice and asparagus. The recipe is actually available online, and you can find it here. It makes a little more than 4 individual portions, I would say 6 or 7 using the ramekins he calls for.

We had no issues with the recipe, worked great, gave the exact lift that we expected and that Matt showed in his beautiful pictures in the book, which, by the way I highly recommend you get. Click here for the amazon link.

Main conclusion from the weekend?

BAKING IS BETTER WITH A FRIEND!

And the excitement was definitely shared by the pups, here is their recollection of the weekend….

We had THE BEST WEEKEND EVER! Imagine this, our Kingdom received the visit of two brand new Peasants, and we had a total blast teaching them how to properly play, and how to share their food and shoes. We were certain Zenless (aka our Mom) and The Dad would be proud of our way to make them feel welcome, but then here we are, getting our ears full. Apparently, Star did a big no-no by French kissing the man – repeatedly – and the fact that I got all excited and decided to hump her while she was all affectionate with our guest, only made matters worse. We were told we generated chaos and embarrassment. Squeaking the toy loudly at 5:50am on a Sunday was also a big no-no, and invading the privacy of the bathroom when the nice lady was trying to be there in peace goes into the list of capital doggie sins. Life can be very tricky at times. Can you put a good word for us and tell the New Peasants to come back? We miss them!

ONE YEAR AGO: Bison a la Mode de Bourgogne

TWO YEARS AGO: Masala Mashed Potatoes

THREE YEARS AGO: Lessons from Tanya: Sugar Cookie Silhouettes

FOUR YEARS AGO: Cherry-Chipotle Chicken Thighs

FIVE YEARS AGO: White Chocolate Mini-Mousse with Sugared Cranberries

SIX YEARS AGO: You Say Ebelskiver, I say Falafel

SEVEN YEARS AGO: Happy Thanksgiving!

EIGHT YEARS AGO: Two Takes on Raspberries

NINE YEARS AGO: Spice Cake with Blackberry Puree & The Global Pastry Review

TEN YEARS AGO: Own Your Kitchen with Cappuccino Panna Cotta

ELEVEN YEARS AGO: Chicken Parmigiana, the Thriller

TWELVE YEARS AGO: Wild Mushroom Risotto

THIRTEEN YEARS AGO: Tartine Bread: Basic Country Loaf

FOURTEEN YEARS AGO: Pugliese Bread

7Nov2023

SILIKOMART RAGGIO

Posted in Cake by sallybr

I have quite a few Silikomart cake molds for the most part acquired before the Great Pandemic of 2020, when I was baking cakes to include in my donation box. Once Covid hit, I went through a long time of donating exclusively stuff that could be individually wrapped, and cakes went into the back burner. Now I am set on trying to bring my molds to play, and plan to bake one cake every week. Should be a fun little adventure. Today it is time for Raggio to shine! ( Mold available here).

RAGGIO VANILLA AND CHOCOLATE CAKE
(adapted from several sources)

for the cake:
3 large eggs at room temperature
140 g white sugar (about 2/3 cup)
180 g butter, softened (about 3/4 cup)
1 tsp vanilla extract
225 g all-purpose flour (about 1 + 3/4 cup)
1 tsp baking powder
1/2 tsp salt
90 ml milk at room temperature (about 1/3 cup + 1 tablespoon)
60 g dark chocolate, finely chopped

for the ganache:
60 g dark chocolate
30 ml whipping cream
sprinkles of your choice

Heat oven to 350F.

Sift the flour, baking powder and salt together in a medium bowl. Reserve.

In the bowl of a KitchenAid type mixer, cream the butter together with the sugar for several minutes, until light and fluffy. Gradually add the eggs to and mix each time until incorporated, then the vanilla extract.

Turn off the mixer. Add the sifted mixture of flour, and the milk, dividing the flour in three portions, and the milk in two. Start and end with the flour, eye-balling the amount it totally fine. Once all is incorporated, fold the chopped chocolate gently.

Spray your Silikomart or other Bundt pan (about 1.5 L volume). Pour the batter into the pan and level it gently with an offset spatula. Bake at 350F for 40-50 minutes or until a toothpick inserted in the center of the cake comes out clean.

Remove from the oven and wait until the cake is warm before removing it from the pan. I left it sit for about 30 minutes and it un-molded easily.

Make the ganache: Heat the cream until almost boiling and pour over the chocolate. Wait a few minutes, then whisk gently to combine. It should be smooth and shiny. Once it cools a bit, but it is still runny, pour over the cake. It is important that the consistency is right, so that it won’t simply run off the edges. Decorate with sprinkles before it is fully set, so they glue to the surface.

ENJOY!

to print the recipe, click here

Comments: The cake has such a beautiful shape that it would stand nicely with just a shower of powdered sugar. But the ganache is a perfect way to make it even more luscious. I cannot give personal feedback on the taste, as I donated the cake whole, but I heard that people really loved it… It is a simple cake, but the bits of chocolate add a lot, and of course the ganache makes it very festive. I hope that if you are like me, and have some Silikomart pans hiding in the depths of your basement, you’ll bring them to play…. Stay tuned for more in the future!

ONE YEAR AGO: Cremino a la Nociolla

TWO YEARS AGO: Roasted Broccoli and Apple Salad with Tahini Dressing

THREE YEARS AGO: A Different Kind of Cookie Swap

FOUR YEARS AGO: Scary Good Recipes for your next Halloween

FIVE YEARS AGO: Pumpkin Sourdough

SIX YEARS AGO: First Monday Favorite

SEVEN YEARS AGO: Secret Recipe Club: Paalak Paneer, a Farewell Post

EIGHT YEARS AGO: In My Kitchen, November 2015

NINE YEARS AGO: Helen Fletcher’s Oatmeal Cookies

TEN YEARS AGO: Thai-Style Pesto with Brown Rice Pasta

ELEVEN YEARS AGO: Shrimp with Spicy Orange Sauce

TWELVE YEARS AGO: A Simple Appetizer (Baked Ricotta)

THIRTEEN YEARS AGO: Sour Cream Sandwich Bread

FOURTEEN YEARS AGO: Pasta with Zucchini Strands and Shrimp

2Jun2023

OREO BALLS, FUN AND EASY

Posted in Chocolate Bonbons, Desserts, Desserts, Sweets by sallybr

For those who are not into complicated baking recipes but want to impress friends, here is a great idea: Oreo balls. All you need is a food processor, Oreo cookies and cream cheese. The real step that takes them to a higher level is covering them with chocolate, and yes you can use compound chocolate without feeling guilty and inadequate. Nothing wrong with making life a little easier. Decorating them with a fondant bit is optional, you can add sprinkles, or paint with a brush of gold luster mixed with vodka. Or leave them plain. Keep them in the fridge and enjoy them either still pretty cold or after allowing to sit at room temperature for 10 minutes or so.

OREO BALLS
(from The Bewitching Kitchen)

24 Oreo cookies, any flavor
90g cream cheese, at room temperature or slightly cold
200g compound chocolate or regular chocolate with 30g vegetable oil
fondant to decorate (optional)

Coarsely chop the Oreos and place them in a food processor. Add the cream cheese and process it all until a kind of sticky dough forms. Make little balls, each with 20g of the mixture. It they got too warm in the food processor, place in the fridge for a few minutes before forming the balls. Transfer the balls to the freezer for a full hour, that will make the coating set faster.

Melt the compound chocolate and dip each ball using a stick to help it get fully coated. Stick on a base of styrofoam until full set. Make fondant decorations if so desired, paint with gold and stick to the top once the chocolate is set. Keep in the fridge, they stay good for a week or so.

ENJOY!

to print the recipe, click here

Comments: You need some type of a stick to help coat the balls with melted chocolate and to stand them up to set. I used a little styrofoam board to keep them upright. You can of course re-use the sticks, just clean them up after removing from the little balls.

To glue the fondant I used some royal icing I had hanging around, but you can also use melted chocolate. Consider using white chocolate plain or dyed with different colors, and different kinds of Oreo cookies to make the balls. Really a super fun project that you can definitely do with kids.

ONE YEAR AGO: Pork with Prunes

TWO YEARS AGO: Honeyed-Jalapenos on Spelt Pizza

THREE YEARS AGO: Bulgur and Chickpea Salad with Pomegranate Seeds

FOUR YEARS AGO: Purple Star Macarons

FIVE YEARS AGO: Smoked Salmon, Fait Maison

SIX YEARS AGO: Kouign-Amann, Fighting Fire with Fire

SEVEN YEARS AGO: In My Kitchen, Yin and Yang

EIGHT YEARS AGO: Chocolate Toffee Banana Bread

NINE YEARS AGO: In My Kitchen, June 2014

TEN YEARS AGO: Strawberry Frozen Yogurt

ELEVEN YEARS AGO: Baked Coconut and “The Brazilian Kitchen”

TWELVE YEARS AGO: Honey-Glazed Chicken Legs

THIRTEEN YEARS AGO: French-Style Rolls

18Dec2022

NINE BAKES, WITH LOVE

Posted in Cake, Cookies by sallybr

Time to spread some food blog love around… Today I share nine bakes that are perfect for the season and come from sites I closely follow. All recipes can be retrieved with a visit to the original post, which you will find below the pictures.

BAKE #1
HELEN FLETCHER’S PUMPKIN CAKE DONUTS

(for recipe, click here)

I know I repeat myself, but you simply cannot go wrong with Helen’s recipes. This one goes to my Personal Hall of Fame. Taste and texture could not be better. Her detailed instructions make it a breeze to make. I assume it is still ok to post pumpkin recipes, after all – according to the calendar – it is still Fall (cough, cough). Donuts get a streusel topping and need nothing but a dusting with powdered sugar to shine!

BAKE #2
CELIA’S FUDGE BROWNIES

(for recipe, click here)

Celia used to be a very active food blogger, but although she is not posting often, her recipes are still on the site and each one is a gem. If you like to learn about chocolate tempering, make sure to visit her blog and read one of her posts on the subject. These brownies received two thumbs up from the Resident Brownie Critic. Need I say more? Make them!

BAKE #3
KAREN’S DEVIL’S FOOD THUMBPRINT COOKIES

(for recipe, click here)

Amazing recipe, it is almost like having a little bite-size brownie with jam on top. Simple to make, they will make your holiday table shine, and your guests very happy!

BAKE #4
CARO’S CHOCOLATE CARDAMON CUPCAKES

(for the recipe, click here)

Aren’t those super elegant? I fell in love when Caro first shared the recipe, and could not wait to bake a batch. Cardamon and chocolate go surprisingly well together, so consider making them too… Sprinkles added just because…. sprinkles make life better!

BAKE #5
CARO’S RASPBERRY JAM AND COCONUT SPONGE SQUARES

(for the recipe, click here)

These are delicious, you cannot beat the texture of the cake… and the jam plus coconut topping is perfection. I know that some people don’t care for shredded coconut, but if your group of guests is ok with it, make sure to feature it in your holiday get-together.

BAKE #6
AMISHA’S DATE AND NUT CHOCOLATE BARS

(for recipe, click here)

Super festive, the list of ingredients is long, but it is a reasonably simple recipe to put together. It has all the flavors I adore, including a light hint of rose, that goes well with all the other flavors. You can use ruby chocolate or add pink fat soluble dye to regular white chocolate for the marbling. Check out her blog post, the instructions are very detailed. Gold leaf is optional, but if you happen to have some, it is the perfect concoction to make them shine. Literally.

BAKE #7
LINDSAY’S STUFFED CHERRY AMARETTI COOKIES

(for the recipe, click here)

These are simply amazing! I made them three times, they were originally all going for my weekly donation box, but one batch made it to my beloved husband’s golfing buddies, and they got a lot of praise… Once you bite into the cookie, the soft almond crumb gives room to the sharp cherry inside, and you are forced to close your eyes and dream. Seriously good.

BAKE #8
LINDSAY’S VEGAN AMARETTI COOKIES

(for the recipe, click here)

Another recipe from Lindsay’s blog, Love and Olive Oil. When it comes to “veganizing” a baking recipe, nothing beats macarons and amaretti type cookies, as all you need is remove the egg whites and use aquafaba instead. That is the magical ingredient, that works exactly the same, no loss of flavor, no unpleasant changes in texture. Of course, you could stick a cherry inside those too if you feel like it!

BAKE #9

HEATHER’S PEANUT BUTTER CUP COOKIES

(for the recipe, click here)

Aren’t those the most adorable little bites of heaven? If you are a lover of peanut butter, these are for you! I love Heather’s cookbooks, and her blog is always a source of inspiration, so make sure to bookmark and visit. I had to change the recipe a bit because our grocery store did not have peanut butter chips, so I used candy melts for the drizzle instead. Other than that, I followed her recipe to a T.

So there you have it, nine recipes from sites I love, as this is the season to spread love and gratitude around… I hope you can find something that inspire you to grab that bag of flour, those eggs, pull the mixer out to play, and get busy baking!