Chocolate Banana Muffins

Well contrary to what the song says, it is not "all about the base." That is, when it comes to muffins. These muffins reinforce what we all know to be true -- muffin tops are the best part of the muffin!

When I read the recipe instructions for these treats, I envisioned a big baked glop as the end result and also some cooked batter on the baking sheet. After all, I have never filled muffin tin cavities to the top with the batter and this recipe stated fill to just over the rim. That's right-- just over the rim! However, since the author made special notes regarding a lawsuit tied to a bakery stealing one of her muffin recipes, I decided to follow the instructions as stated.

I am sure glad I did. To my pleasant surprise, the muffins turned out with a huge top and did not stick or tear when removing from the muffin tin. The inside was very moist and packed with lots of flavor. The baked treats are composed of 2 types of chocolate, bananas and nuts. Prior to baking, they are topped with chewy coconut and ground nuts held together by a little butter. These are a tasty way to start the day, but too good to be segregated to breakfast. They make for a tasty afternoon snack as well. The recipe yields about 16 to 18 muffins with lovely, large tops.

Chocolate Banana Muffins
adapted from The Best of Better Baking

Ingredients/Topping
2 tbs packed brown sugar
4 tbs or 1/2 stick of unsalted butter, cubed and softened
1 1/2 cups sweetened shredded coconut
1/2 cup of finely ground nuts- pecans or macadamia

Ingredients/Muffins
1/2 cup sour cream
1 tbs strong brewed coffee
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup banana purée (about 2 ripe bananas)
4 eggs
1/2 cup or 1 stick of butter
1 cup packed light brown sugar
3/4 cup granulated sugar
1/2 cup chopped pecans or macadamia nuts
4 oz chopped white chocolate
1/2 semisweet chocolate chips
3 3/4 cup flour
3/4 tsp baking soda
1/2 tsp salt
4 tsp baking powder

Start by preheating the oven to 425 degrees. Grease the top edge of 18 cavities of muffin tin(s). Line the cavities with paper liners. Line baking sheet (s) with parchment paper. The recipe recommends that most of the mixing in this recipe be done by a food processor. At this time, set up your equipment accordingly.

Using a medium size bowl, sift together flour, baking soda, baking powder and salt . Set aside. For the topping, fill the bowl of a food processor with all the filling ingredients. Cover and pulse for about 15 seconds. Transfer topping into a bowl and set aside for later use. Clean the food processor bowl.

Using the same processor bowl, fill with both types of sugar, butter and oil. Pulse until mixture is smooth. Add the vanilla extract and coffee, pulsing again until blended.  Add the eggs, one at a time, processing each completely into the batter. Lastly, pulse in the sour cream and the banana puree.

Transfer batter from the food processor to the bowl of sifted ingredients. Fold together until no dry streaks remain. Then mix in both types of chocolate and nuts, making sure all is evenly distributed into the dough.

Fill the muffin cavities with the batter by using a large ice cream scoop. The cavities should be filled to just over the rim. Scoop out about 1 1/2 tbs of the topping and flatten into a disc with your hands and place on top of each cavity of batter and press lightly. Put each pan on the prepared baking sheet.

Place the pans in the oven, using the top and middle shelves. Then reduce the temperature to 400 degrees. Bake the muffins until tester comes out clean and top springs back when lightly touched.  Be sure to rotate the pans at the halfway point of baking. The recipe recommends 20-22 minutes, but mine took about 30 minutes. Let muffins cool in pans for about 15 minutes before transferring to a rack to finish cooling.

Tips and Notes:
1. Timing is everything and baking time will vary depending if you are using a dark pan or not. The recipe states be careful not to over bake, but my issue was the opposite- making sure they were completely baked.

2. The author instructed cooling time in muffin pan as 5 minutes, but I stated 15 minutes in the above recipe. This change was made to insure that they would retain the same shape when pulled out of the oven. Even with the increased wait time, the muffins did not stick to the pan when transferring each muffin to the cooling rack. 
                           **LAST YEAR:Black Walnut Madeira Cake**

Chocolate Irish Cream Cheesecake

With the heat and humidity, I found myself in a mood to make something that would be served cold but would not be fast melting like ice cream.  Naturally I went to the next best thing...cheesecake.

Since the cheesecake was not going to sit around the house, but be devoured at work- I had my co-workers take a vote on the flavor and this one was chosen.  This particular cheesecake is good to make and serve, but even better after the flavors meld with another day.

I have made many desserts with the combined flavors of chocolate and coffee.  They all seem to go over with great reviews and requests for more of the same. This dessert was no different.  The recipe makes one 9 inch cheesecake.

Chocolate Irish Cream Cheesecake
adapted from Cheesecake Extraordinaire

Ingredients/Crust
3 tbs butter
11 milk chocolate sandwich cookies

Ingredients/Filling
1 1/2 tsp instant coffee
2 tsp hot water
3/4 cup irish cream liqueur
1 1/4 tsp vanilla extract
2/3 cup whipping cream
5 eggs
12 oz milk chocolate chips
18 oz cream cheese
2/3 cup sugar

Optional topping:
1/2 cup sweetened whipped cream
1/4 milk chocolate chips
powdered sugar

To make the bottom crust, pulverize cookies in a blender or food processor until it turns into fine crumbs.  In a small bowl, melt the butter in the microwave.  Pour the crumb mixture into the butter and stir until smooth.

Grease the interior of a 9 inch springform pan.  Then press the crumb mixture evenly into the bottom of the pan. For the filling, start by dissolving the instant coffee in a small bowl with the water. Also, melt the chocolate in a double boiler until smooth.  Remove the melted chocolate from over the water pan. Also set aside the springform pan and instant coffee mixture. Preheat the oven to 350 degrees.

 Using a stand mixer or handheld mixer,  beat  the cream cheese and sugar together in a large bowl, running the mixer at medium speed.  Once all the lumps are gone, add one egg and beat for 30 seconds.  Repeat the process with each additional egg.  Scrape down the sides of the bowl and add the vanilla extract, whipping cream and irish cream.  Beat for another 30 seconds.  Lastly, use a wooden spoon and stir in the melted chocolate.

Pour the filling over the crust in the springform pan.  Place pan in the oven and bake for 15 minutes. For the second baking interval, reduce the oven temperature to 200 degrees and bake for about 1 hour and 10 minutes.  The cheesecake is done when the filling is no longer glossy or shiny on top.

Remove the cheesecake from the oven and run a knife along the outside edge between the cheesecake and the pan. Put the cheesecake back in the oven and turn the oven off.  Let it continue to bake for about 2 hours.  After the baking time, cover the cheesecake with plastic wrap and place in refrigerator to chill overnight.

The next day, top the cheesecake as desired.  Whipping cream rosettes can be piped around the edge and each topped with a milk chocolate chip or you can use a stencil and dust with powdered sugar.  Then you are ready to slice and serve.

Tips and Notes:
1. Dark springform pans require less baking time, the rule of thumb on cakes is about 10 minutes.
2.Iif you cannot find milk chocolate sandwich cookies, Oreos will do fine.
3. Wrap the bottom half of the springform pan in heavy duty foil, otherwise butter will melt out and run all over the oven.
4. Make sure the eggs and cream cheese are at room temperature.  If it is too cold, the melted chocolate will seize.  Then you will have a cheesecake with flakes of chocolate in the filling.
5. How thick you want the crust is a personal preference, so you can alter by adding more crumbs and butter.  Increments of about 4 cookies to 1 tbs + 1 tsp of butter.
6. Do not delay on running the knife around the outer edge of the cheesecake after it is removed from the oven.  Delay will cause the cheesecake to crack when the filling contracts in the cooling process.
                          **LAST YEAR: Key Lime Parfaits**

  

Cherry Ripe Cake

This is a recipe I have had tucked away for awhile.  I do like chocolate covered cherries and this is about as close as you can get to finding all that flavor in the form of a cake.

Between the big flavor and the wonderful texture, this is one is not easily forgotten about.  The great texture can be attributed to the coconut milk and vegetable oil. There is no butter in the cake.  Even a small slice can satisfy, with a hefty amount of cocoa laced with with cherry brandy, chunks of glace cherries and sweet coconut.  These same flavors are part of the assembly as well. Chocolate ganache covers the top and sides of cake while the other flavors make up a buttercream filling that sandwich the two layers together.

There are a lot of people employed where I work and it is good that there was more than enough cake for our department.  There were some intent stares from not in the department when this cake was being sliced so I could not help to offer them a piece!

Cherry Ripe Cake
adapted from Ledelicieux 

Ingredients/Cake
1 3/4 cup coconut milk
1/2 cup vegetable oil
1 tsp vanilla extract
1/4 cup cherry brandy
2 eggs
2 cups sugar
3/4 cup cocoa powder
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 3/4 cup flour
1 cup shredded sweetened coconut
200 grams or about 1 cup chopped glace cherries

Ingredients/Buttercream Filling
125 grams or about 1/2 cup butter
2 tsp cherry brandy
1 cup powdered sugar
1/4 cup shredded sweetened coconut
200 grams or about 1 cup chopped glace cherries
red food coloring (optional)

Ingredients /Chocolate Ganache
1 tbs cherry brandy
300 grams or about 1 3/4 cups chopped chocolate
1 cup heavy cream

Additional topping (optional)
1 cherry ripe chocolate bar, chopped
fresh cherries

Preheat the oven to 350 degrees.  Prepare two 8" round cake pans by buttering the interior and lining the bottom with parchment paper and buttering the face up side of the parchment..

For the cake, place the eggs in a small bowl and whisk until whites are completely blended with yolks. Then stir in the cherry brandy, oil, vanilla extract and coconut milk. Set mixture aside.

In the bowl of a stand mixer, sift together flour, cocoa powder, baking powder, baking soda and salt. Then mix in the sugar.  Turn the mixer on low speed and let run while slowly adding the wet mixture in 1/4 cup increments, scraping down the sides of bowl between each addition.  Lastly, add the coconut and the glace cherries, all while continuing to let the mixer run on low speed. 

Once all is evenly distributed into the batter, pour batter evenly into prepared cake pans.   Place in oven and bake until tester comes out clean.  Baking time should range between 35 to 40 minutes. The cakes should cool in the pans for 30 minutes and then transferred to a rack to finish cooling.

Start making the filling by beating the butter until light and smooth.  Then sift the powdered sugar into the same bowl and beat until mixture is fluffy and light.  If using the food coloring, add it and beat until icing has an even color with no streaks.  Lastly, stir in the cherry brandy and fold in the glace cherries and coconut. 

Remove the parchment from the cake. Place one cake layer on a cake stand. Place parchment or wax paper all around the split between the cake and the plate.  Then smooth the filling over the the top of one of the cake layers and stack the other cake layer on top. 

Place the chocolate and cream into a small saucepan over low heat.  Once it is all melted and smooth, stir in the cherry brandy.   Let ganache cool for about 5 minutes  Pour ganache over the center of the cake, letting it fan outward and drip down sides of the cake.  Use a spatula to even out the ganache on the top and sides of the cake.  Once the ganache is set, remove the wax paper from between the cake plate and cake.

To decorate further, recipe suggests to use fresh cherries on top or chopped cherry ripe chocolate bars.
                                   **LAST YEAR: Ginny Bee Bkfst Cake**

Midnight Delights

The bite sized treats sure are rampant at the grocers.  Everything is mini, little and bite sized.  Also, there is an advantage to making things in that size.  Bite sized treats are easy to transport and are easy to serve.

These particular morsels contain what I call the magic trio.  They have espresso, dark chocolate and a little bit of Kahlua or coffee liqueur.  Also, I think the addition of the walnuts is a great choice.  The chocolate cookie cup acts as a vessel to hold and support the rich, fudgey filling. This recipe makes about 4 dozen.

Midnight Delights
adapted from Bon Appetit

Ingredients/Cookie Crust
3/4 cup (1 1/2 sticks) cold butter cut into cubes
1/4 cup strong espresso coffee (chilled)
1/4 cup sugar
1/2 tsp salt
1 3/4 cups flour
1/3 cup cocoa powder

Ingredients/Filling
12 oz or 1 1/2 cups semi sweet chocolate chips (melted)
2 tbs butter (melted)
2 tsp coffee liqueur (I used Kahlua)
2 eggs
1/2 cup chopped walnuts
1/2 cup sugar
2 tbs milk
48 walnut halves( for toppers)

Prepare miniature muffin tins by greasing each cavity.  In a medium size bowl, sift the flour, salt and cocoa together.  Whisk in the sugar.  Then pour into the bowl of a food processor.  Toss in the butter cubes and pulse with steel blade till mixture starts to come together.  Then add the espresso coffee.  Pulse again until the mixture forms a ball of dough.

Sprinkle a flat surface with flour and divide dough into 4 equal pieces.  Take one piece and roll it out to a thickness of  1/8 inch. Using a 2 1/2 inch cutter, cut the dough into 12 disks.  Place each disc in a cavity of the muffin tin, so that each lines the bottom and about 2/3 up the sides of the cavity.  Repeat this process for the rest of the 4 tins.  Place all 4 tins in the refrigerator for 40 minutes to firm up.

While the tins are in the refrigerator, preheat the oven to 350 degrees and start on the filling.    In a medium size bowl, whisk together sugar, milk, butter and coffee liqueur.  Then mix in the melted chocolate until all is smooth.  Using a whisk, blend 2 eggs into the batter.  Once completely blended, fold in the walnuts.

Once the chilling time is complete, remove the tins.  Fill each cavity with 1 1/2 teaspoons of the chocolate batter.  Place each tin in oven and bake for 20 minutes. The filling should be puffed and cracked in places when done.  Remove pan and lightly press a walnut into the center of each.

Let bites cool in pan for about 15 minutes and then transfer to a rack to finish cooling.

Notes and Tips:

1. My end result was too much dough.  I must confess that the filling was not measured out exactly when filling the cavities and the thickness of the dough was not exact either.

2. If you only have one muffin tin, you can bake in batches. Because of the chilling time, the process will take longer if you prepare and bake 1 dz at a time.

                                    ***LAST YEAR: Lemon Butter Fudge**

Chocolate Hazelnut Cupcakes

Looking in the pantry the other day I noticed that I had two big containers of hazelnut spread, which did inspire me to make use of it.  It has been some time since I actually baked with it or actually eaten any for that matter!

I like the singular aspect of these cupcakes.  Lots of things I bake or make usually are combinations of more than one flavor.  Nothing wrong with that, but sometimes you crave just one flavor.  After baking these and having the aroma of nutella fill my kitchen, you can be I was craving one of these.

The cupcakes actually are crisp on the outside and light on the inside.  The airy texture and subtle flavor of the cupcake goes well with the thick rich taste of the spread on top.  Yes, that strip on top is not some mixed up frosting, it is purely the hazelnut spread. This recipe makes about 16 cupcakes.

Chocolate Hazelnut Cupcakes
adapted from Cupcakes Galore

Ingredients
1/2 cup whole hazelnuts
1 1/2 cups chocolate hazelnut spread
1 3/4 cup flour
1/2 tsp salt
2 tsp baking powder
1/2 cup sugar
1/2 cup butter
1/4 cup milk
3 eggs

Grease the top edge of the cupcake cavities and fill with cupcake liners.  Preheat the oven to 350 degrees.

Sift together flour, salt and baking powder.  Set aside.  In another bowl cream together the butter and sugar until fluffy.  Beat in one egg at a time until blended.  Mix in 3/4 cup of the hazelnut spread until  incorporated.

Fold in half of the sifted ingredients so no dry streaks remain.  Mix in the milk and then add the rest of the sifted ingredients.

Fill each cupcake liner 2/3 full with the batter.  The batter was thick, so I tapped the pan on the counter to level it out.  You do not want any peaks or uneven batter, for it will reflect in the shape of the cupcake after baked.  Place pan(s) in the oven and bake until tester comes out clean 20-25 minutes.

Place pan on rack and let cool for 3 minutes, then remove cupcakes from pan cavities.  Place on rack and let cool completely before frosting.

After the cupcakes have cooled, pipe the rest of the hazelnut spread onto the cupcake and place a few nuts on top or you can grind the nuts and sprinkle on top.

Tips and Notes:
1. You can leave to spread off and serve these plain with your morning coffee.
2. The flavor really stands out when these are slightly warmed in the microwave
              **LAST YEAR: Oatmeal Butterscotch Muffins**                  

Chocolate Pumpkin Layer Cake

Well I guess my posting schedule has changed, instead of Monday I will now be posting on Tuesday of every week.  Life does seem to be about a long series of changes these days.

Anyhow, I was looking for something with pumpkin and full of spices for the season and I came across this recipe.  For some reason I see a lot of pumpkin bread out there but not much in the way of cakes.

This cake does have a lot of flavor to offer.  The mellow spicy pumpkin batter does make for a great cake, but the wonderful add ins of chocolate and pecans move it up to a tastier rank.  Also, what better to slather it with than a dark cocoa frosting?

Should you decide to make this, please be sure all your guests get their own piece.  Otherwise, you will find out months later someone felt cheated because they shared their piece. I am sure a lot of you have had this experience. However, the fact does remain that if they are still thinking about it months later, the taste must have been well worth remembering.

Please note that I did not use the frosting recipe below, instead I used the recipe on the back of  the Nestle Dark Cocoa can, which eliminated the need to melt unsweetened chocolate.


Chocolate Pumpkin Layer Cake
adapted from John Down at Christopher Norman Chocolates

Ingredients
3 eggs
1 1/2 cup pumpkin puree
1 1/4 cups or 2 1/2 sticks of softened butter (more for greasing pans)
1 tsp baking soda
1/2 tsp baking powder
1.2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp nutmeg
1/4 tsp allspice
2 cups flour
1 1/2 cups granulated sugar
2 1/2 cups confectioners sugar
1 tsp vanilla extract
1 cup semi sweet choc chips
10 oz unsweetened chocolate, melted and cooled to room temp
1 cup chopped pecans

Preheat oven to 350 degrees.  Prepare 2 nine inch round cake pans by brushing the interior with melted butter.  Place a liner of parchment in the bottom and butter the face up side.  Then dust the parchment with flour.

Sift together the flour, salt, baking soda, baking powder, cinnamon, allspice, ginger and nutmeg into a large bowl.

Using a mixer, cream together 1/2 cup or 1 stick of butter and the granulated sugar until it has a fluffy consistency.  This should take about 3 minutes at medium speed. Add one egg and beat for 30 seconds.  Repeat this process with each of the remaining eggs.

Mix in the pumpkin puree to the batter with a wooden spoon.  It will have a slightly curdled look.  Then fold in the sifted ingredients in half cup intervals.  Once the mixture is smooth and has no dry streaks, stir in the chocolate chips and pecans.

Pour half of the batter into each of the pans.  Place in oven and bake until tester comes out clean, which is about 35 minutes.  Remove and let cakes cool in pan for 10 minutes.  Run a knife around the edges and invert cakes onto rack.  Discard parchment paper and let cakes cool completely before frosting.

For the frosting, beat the remaining butter in a medium size bowl until fluffy.  Then add the confectioners sugar a 1/2 cup at a time, beating for 30 seconds.  Repeat that process until all confectioners sugar is blended into the butter.   Pour in the melted chocolate and vanilla extract and  beat until frosting is smooth.

Frost cake by frosting top of bottom layer.  Then stack with other layer and frost top and sides.
                           **LAST YEAR: Hawaiian Zephyr Cupcakes**

Cappuccino Torte

Since I have been baking things and bringing them to work there has been one person that has not been able to enjoy any of them and that is someone that is allergic to nuts.  There are tons of desserts with nuts but I had a hard time finding something without.  Most of them I ran across were very plain.  However, I ran across this particular delectable recipe that I could not pass up.

I changed the crust recipe to just a graham crust because the original did have nuts in it.  The recipe below does include the original for the crust.

The rich confection below is made up of two layers, one of fudgy chocolate and the other of a creamy cappuccino blend.  Then the torte is laden with whipped cream and grated chocolate.  This one is sure to impress family and friends.

Cappuccino Torte
adapted from Bon Appetit

Crust
5 tbs melted cooled butter
4 whole graham crackers
pinch of salt
1/4 cup of sugar
1/2 cup slivered almonds
1/2 cup chopped walnuts

Fudge Layer
1/2 cup or one stick unsalted butter, cut into 8 cubes at room temp
2 cups heavy whipping cream
1 lb of semi sweet chocolate ( finely chopped)
2 tbs light corn syrup

Cappuccino Buttercream Layer
1 tbs instant espresso powder
2 1/2 cups brown sugar, packed
4 oz unsweetened chocolate, chopped
1 tsp hot water
1/2 cup water
6 egg yolks
1 1/2 cups or 3 sticks butter, room temp

Coffee Whipped Cream
1 1/4 cups chilled whipping cream
1/2 tsp vanilla extract
2 tbs powdered sugar
2 tsp instant espresso powder
2 oz semisweet chocolate, grated

Prepare a 10 inch springform pan by buttering all the interior.  Preheat the oven to 350 degrees. Grind the graham crackers into a powder using a food processor.  Add the nuts, sugar and salt and pulse on and off until the mixture turns into coarse crumbs.  Put the butter in and continue to process until all is evenly distributed.

Press the mixture evenly into the bottom of the spring form pan. Bake for about 15 minutes or until edges start turn a darker hue.  Remove and let cool.  Turn off oven.

To make the first layer, which is the fudge layer,  pour cream in a heavy saucepan and let come to a boil. Then turn the temperature down low.  Mix in the chocolate until all is melted and smooth.  Remove from heat and stir in corn syrup.  Taking one cube of butter and stir.  Continue to add butter, one piece at a time until all is mixed in.  Remove from heat and let cool 20 min. Pour the fudge into the prepared pan and place in refrigerator to cool for 2 hours. After the two hours, start on the next layer.

In a small bowl, dissolve the espresso powder in the tsp of hot water.  Also, melt the unsweetened chocolate in a double boiler.  Set both aside.

For the cappuccino layer, place sugar and 1/2 cup of water in a heavy saucepan over low heat.  Stir until the sugar dissolves and avoid scraping sides of the pan.  Then turn the temperature up to medium and  let come to a boil for 2 minutes.  Remove from heat.

Using a stand mixer, beat the egg yolks at high speed for 3 minutes.  Yolks should be lighter in color and thicker than the original.  Leave the mixer running and pour a slow, steady stream of the sugar water into the egg yolks. Do not scrape sides of bowl.  Run mixer for about 12-15 minutes.  Then change to medium speed and add one tablespoon of butter.  Continue to mix as each single tablespoon is tossed into the batter one at a time.

With the mixer on low, stir in the espresso mixture as well as the melted chocolate until blended.

Take the torte from the refrigerator and pour the cappuccino layer on top.  Lay a piece of wax paper on top and refrigerate overnight.

The next morning, run a knife around the inside edge of the pan to loosen the torte.  Release the pan sides.  Place back in the fridge.

Prepare the coffee whipped cream by mixing 1 tbs of whipping cream into a bowl with the espresso powder and the vanilla extract. Stir until the powder dissolves.  Pour the rest of the cream into a separate bowl and beat for 30 seconds. Add the espresso mixture and powdered sugar.  Beat until it forms firm peaks.

Take torte out of the refrigerator and cover sides and surface with 2/3 of the whipping cream.  Press grated chocolate around the sides.  Then use the remaining whipped cream to pipe rosettes around the top edge.  Feel free to garnish the top with chocolate curls and/or chocolate covered coffee beans.
                           **LAST YEAR: Chocolate Yam Cake*

Red Velvet Cake Roll

I have made many cakes but this would be the first time that I have actually made a cake roll.  My hesitation has always been that it would crack and the filling seep out.  However, when I read through this particular recipe, it stated that the compression of the roll would take care of the cracks- if any exisited.

Also, the blend of cake, fruit and cream quickly got my attention. In looking at my photo, I realize that the omission of the raspberries would have given it a more distinctive white swirl.  Since you cannot eat a perfect picture of food, I chose to include the raspberries and forgo the stunning picture.

There were a few methods/tips in the recipe that were new to me.  One was beating the egg before adding it to the batter.  The method of tenting the cake with foil while cooling is something I have never come across. It is a great way to keep the cake from drying out in the cooling process, so I will use this method on all layer cakes in the future.

Red Velvet Cake Roll
adapted from Baking for All Occassions

Ingredients/Cake

1 egg
1/2 cup milk
1 tsp vanilla extract
1 tsp apple cider or white vinegar
1 tbs liquid red food coloring
1/2 cup or 1 stick of butter plus 1 tbs, room temp
3/4 cup of sugar
1/2 tsp baking soda
1 cup of flour
2 tbs cocoa powder
1/8 tsp salt

Ingredients/ Filling
1/3 cup sifted powdered sugar
1 cup red raspberries
1/2 tsp almond extract
8 oz cream cheese, room temp
1/4 cup or 1/2 stick of butter
5 oz melted white chocolate (see tip below)

Optional for decorating
powdered sugar
red raspberries

Preheat the oven to 375 degrees.  The spray non stick spray in the center of a jelly roll pan (15 1/2 X 10 1/2).  Line with foil creating a 2 inch overhang on the short sides.  Then melt one tbs of butter and brush all of the inside with the melted butter.  Dust with flour and tap out excess.

Take a small bowl and whisk together the vanilla extract, milk and vinegar (or cider-whichever you are using).  Set aside.  Then lay out a sheet of wax paper and sift cocoa, flour, salt and baking soda onto the wax paper.

Fill the bowl of a stand mixer with the remaining 1/2 cup butter.  Beat for one minute until smooth and then increase the speed to medium.  As the mixer is running, slowly pour in the sugar.  Beat for about two minutes, scraping down the sides every 30 seconds.  Continue to beat and add the egg slowly.

On low speed, beat in 1/3 of the sifted ingredients, then 1/2 of the milk mixture.  Repeat the process and end with the last 1/3 of the flour mixture, occasionally scraping down sides of the bowl.  Then continue to beat and add the food coloring.  Once all is an even hue, spread batter into the prepared pan.

Bake until cake springs back when lightly touched, this should take about 10 minutes.  Place pan on a rack and run a knife around the two long sides if needed.  Then take out of the pan using the excess foil on the sides and place on rack. Let cool for 45 minutes before assembly.

While the cake is cooling, prepare the filling.  Place the cream cheese in the bowl of a stand mixer and beat until smooth and creamy.  Then add 1/2 of the white chocolate and beat for 30 seconds. Scrape down the sides and then add the rest and beat for another 30 seconds.  Add the butter,  powdered sugar and almond extract and continue to beat until it has a smooth and creamy consistency.

The  length of the cake should run from the left to the right.Using a small offset spatula or a knife,  smooth 1 cup and 2 tbs (you will have a small amount remaining) of the filling over the cake.  Leave a half inch border on the top edge of the length of the cake. 

Then place raspberries randomly along the length of the cake.  Take the edge of the cake closest to you and roll it over.  Using the aid of the foil (the cake will stick to your hands) roll the cake into a log.  Then place it on the bottom third of a 24 inch long piece of parchment paper.  Fold the paper over the top of the roll and use a baking sheet at a 45 degree angle over the top.  Pull on the parchment and push down with the baking sheet.  This will help compress the cake and also get rid of any cracks that may have formed. 

Then lift the aluminum covered cake log and place it, seam down, on a clean sheet of wax paper. Place on baking sheet and refrigerate for 30 minutes to an hour before serving.  Lift out of foil and if using, sprinkle with powdered sugar.  Cut into 1/2 inch thick slices and serve with raspberries on the side.

Tips and notes:
1. Use good quality white chocolate and be careful when melting. The water in the double boiler should not exceed 110 degrees or the chocolate will seize and form lumps.  The smaller you chop the chocolate the easier it should melt.  Let the chocolate start to melt on its own without stirring.  Then remove from bottom double boiler pan and stir, the residual heat will help finish the melting process.  If your chocolate seizes, there is no recovery.

2. I have found that chilling the cake for 2 hours creates a more stable filling.

3. Using whole raspberries does give quite a juicy pop to the cake when you bite into it, however, halving them may help your rolling process go smoother. 
                               **LAST YEAR: Banana Crunch Cookies***

Delicious Recall #3::Chocolate Italian Wedding Cupcakes

This is another item which has that wonderful trio of flavors that I find hard to resist.  There is one method in this recipe that I will be using more than once.  It is the toasting of the pecans with the coconut.  I always have issues when toasting coconut, having some pieces remain white while others burn.  I am not sure if it is the mixture of the nuts or the measurement that causes the toasting to be more even.

The cupcakes do offer a lot of texture to the bite with having both pecans and coconut in them.  Also, the frosting has an unusual tang to it since it is made with sour cream.  The tang goes well with the dark chocolate..

This particular recipe had some additional suggestions for preparation, so be sure to read the tips at the end. This recipe makes 2 dz cupcakes.

Chocolate Italian Wedding Cakes
adapted from Evil Shenanigans

Ingredients/Cake
1/2 cup buttermilk
1/2 cup butter
1.5 oz unsweetened chocolate (melted & cooled)
1 tsp vanilla
3 eggs (yolks separated from whites)
1/4 tsp kosher salt
1/2 tsp baking soda
1/4 tsp baking powder

1 2/3 cup flour
3 tbs dutch processed cocoa
2 tbs crushed cocoa nibs
1/2 cup shredded sweetened coconut
1/3 cup finely chopped pecans
1/2 cup sugar
1/2 cup light brown sugar (packed)

Ingredients/Frosting
1/2 cup sour cream
1/4 cup butter
1 tsp vanilla
1 cup semi-sweet choc chips
1 cup shredded sweetened coconut
1/2 cup finely chopped pecans
3 cups powdered sugar

For the cupcakes, grease the top edge of the cavities of two 1 dozen cupcake pans.  Line with paper liners and preheat the oven to 350 degrees.

Cream together the butter and both sugars until smooth.  Then add the melted chocolate along with the egg yolks.  Stir until all is smooth. Set aside.

In another bowl, sift together the five dry ingredients listed after the eggs on the ingredient list. Using a wooden spoon, fold 1/3 of the sifted ingredients into the batter.  Then stir in 1/4 cup of buttermilk.
Repeat that process and add the last 1/3 of the flour mixture, stirring until no dry streaks remain.

Add the cocoa nibs, vanilla, coconut and pecans and mix until evenly distributed.

Pour the egg whites into a medium size bowl and beat with mixer until stiff peaks form.  Fold in 1/2 of the egg whites to the chocolate batter, mixing so no white streaks show.  Repeat that process.

Using a spoon or ice cream scoop, fill the cupcake cavities with the batter.  All 24 should be filled equally.  Also make sure that the batter is even so they will bake even. Bake for 12-15 minutes, rotating pans at the halfway mark.  Doneness is indicated by the cupcake springing back when lightly pressed in the center.  Cool cupcakes in pan for 5 minutes and then transfer to rack to finish cooling.

As the cupcakes are cooling, prepare the frosting.  The oven will be left on 350 for the frosting as well.  Mix the coconut and pecans together.  Then spread evenly on a baking sheet.  Place in oven and bake for 5 minutes.  Remove, stir and place pan back in oven for an additional 5 minutes.  The mixture should be a golden brown when done.  Let coconut mixuture cool to room temperature before using.  Take 1/3 cup of the  mixture and set aside.

Place chocolate chips in a microwave safe bowl.  Slice butter into 1/4 inch thickness and place slices on top of the chocolate chips.  Microwave for 30 seconds and stir.  Then microwave at 15 second intervals, stirring after each internal until it is all melted and blended smoothly.  Let cool for 5 minutes before using. Transfer the mixture to a larger bowl.

Stir in the sour cream and vanilla until smooth.  Then sift 1 cup of powdered sugar into the chocolate frosting and stir.  Repeat with another cup of the powdered sugar.  There is now 1 cup of powdered sugar left, but you will gradually add and mix it into the frosting until you reach the desired consistency.  Keep in mind that the frosting will thicken upon standing, so gauge the amount of powdered sugar according to preference.  Stir in all but the 1/3 reserved mixture of coconut and pecans.

Put the frosting on the cupcakes, either with a knife or piping method.  Then sprinkle with the reserved coconut/pecan mixture. 

Tips and Notes:
1. since the frosting has coconut and nuts in it,  should you chose to pipe it make sure it is a large tip.
2. In addition to the 1/3 reserved coconut/nut mixture for sprinkling on top, I made another half batch because I found that pressing the cupcake upside down into the topping had better adhesion.
3. you can make this into a cake with two 8 inch round pans, just double the frosting amount.
4. For extra flavor, you can soak the cupcakes lightly with white rum.  2 or 3 tbs should be enough.
              **LAST YEAR: Tequila Sunrise Bars**
 

Strawberry Shortcakes

Well, at long last,  here is the follow up in which the scones I made last week get incorporated into a tasty dessert.

I know that all of you have had strawberry shortcake a time or two, but this particular recipe I found to be a new version of and old classic.  First is a base of a sweet scone with chunks of almonds baked in.  Then you have the chocolate which really makes the dessert extra special.  The uniqueness to the chocolate ganache can be attributed to orange pekoe tea as well as Grand Marnier.  Also, shortcake is not shortcake without fluffy whipped cream.

Put all that together with some sweet strawberries and you have a pretty awesome combination.  A bite with a burst of strawberry juice and the rich, slightly orangey flavored chocolate enveloped in whipped cream was enough to win me over.

The good thing about this dessert is that you really have more than just one plating if you make all the components.  The scones are great on their own.  Should you not want to make the scones, break out two bowls, one with the whipped cream and one with the ganache and start dipping your strawberries! Also, feel free to put your own spin on this, such as passing on the tea and adding Amaretto and chopped almonds to the ganache. This recipe makes 8-10 shortcakes.

Strawberry Shortcakes
adapted from Dessert Circus at Home

Ingredients
8-10 Almond Breakfast scones (for recipe click here)
2 tbs of Grand Marnier
1 1/3 cups heavy cream (for ganache)
3 tbs orange pekoe tea
11 oz of bittersweet chocolate (chopped fine)
about 3 cups fresh strawberries
2 cups heavy cream (for whipped cream)
1/4 cup powdered sugar

Prepare your scones as directed in the recipe and let cool completely.  Then slice each into 2 layers.  Set aside.

To make the ganache, heat 1 1/3 cups of whipped cream with the tea in a small saucepan.  Stir and let the mixture cook until small bubbles form around the edge of the pan. Remove from heat. Put the chopped chocolate in a medium size bowl.   Place a sieve over the bowl and pour in the cream/tea mixture.  Let the ingredients set for about 30 seconds and then stir until smooth and the chocolate is well blended with the cream.  You should have a thick, shiny and smooth ganache.  Add the Grand Marnier and mix until incorporated.  Cover with plastic wrap and let cool for at least 4 hours at room temperature.  Once the mixture has reached the consistency of a thick frosting, is is ready to use.

Then hull and halve the strawberries and place in a bowl.  Cover and refrigerate until ready to use.

For the whipped cream,  mix the 2 cups of heavy cream with the powdered sugar.  Then beat with an electric mixer on medium speed until thick and fluffy.  Take a pastry bag with a 1/2 inch star tip at the end and fill it with the whipped cream.

Place the bottom half of each scone on a plate. Spread ganache over the bottom halves, making a 1/4 inch layer. Then cover the ganache with a layer of strawberry halves. Top the halves with the whipped cream and cover with the top half of the scones.  Pipe a swirl of whipped cream on top and  lightly press 2 strawberry halves in the whipped cream.  Now it is ready to serve!

Tips and notes
1. If you are short on time you can cool the ganache by placing it in the fridge, check it periodically for the right consistency.  Mine took about 45 minutes to set up.
2. I put my chocolate bars in a food processor fitted with a grating blade, this aids in getting the chocolate to melt quickly and smoothly.

                        **LAST YEAR: Blue Cheese Crisps
  
  

Juniors Triple the Fudge Brownies

A friend of mine recently had her 19th birthday and I had asked her what she wanted and the reply was brownies.  I had made a big batch, so there was plenty to go round.  They were well received by the whole crowd.  Even someone commented that they would have to take them home first and count all the nuts in them before anyone else can have them. I think I saw them scooping up on their fifth piece later that day, with no shame in admitting that they would not be sharing any pieces!

I would say after trying one of these rich and fudgy brownies, they even had me shamelessly reaching for a second piece.  The thickness as well as the layer of chocolate chips in the center really makes these perfect for the chocoholic in all of us.  These days it is hard to consider a plain brownie. The without nuts and without chocolate chips version does nothing but make me recall the word bland.

I have included the frosting recipe here, but I did not include these in the batch I made.  Considering it makes 6 cups to put on 24 brownies that are 2 1/2 inch square by 1 1/2 inch high, I did not want to induce anyone into a sugar coma.  Just by looking at the list of ingredients for the brownies, you can make a good determination about if you need to move on with the 1/2 inch layer of frosting on top.

Juniors Triple the Fudge Brownies
adapted from Juniors Dessert Cookbook

Ingredients/ Brownies
12 oz of mini semisweet chocolate chips
10 oz of bittersweet chocolate (at least 60% cacao)
4 cups coarsely chopped walnuts
2 tbs of vanilla extract
9 eggs
1 lb butter
4 cups sugar
2 tsp salt
3 1/4 cup of flour

Ingredients/Fudge Frosting
1 cup or 2 sticks of butter
1/4 cup vegetable shortening
1 tbs vanilla extract
3-4 tbs heavy whipping cream
2 tbs dark corn syrup
10 oz bittersweet chocolate (melted in double boiler)
1/4 tsp salt
4 cups or 1 lb confectioners sugar
1 tbs dark cocoa powder
whole pecans (optional)

Prepare two 8 or 9 inch square baking pans by buttering the insides.  Then line the bottom and two sides of the pans with parchment, leaving an overhang on the two sides.  Butter the face up sides and bottom of the parchment paper.  Preheat the oven to 325 degrees.

Place the butter and the chocolate in a large heavy saucepan and place over low heat.  Using a wooden spoon, stir until all chocolate and butter is melted and smooth.  Remove from heat to cool slightly.

In another bowl, sift together the flour and salt.  Set aside.  Place all eggs in the bowl of a stand mixer and beat with wire whisk blade for 3 minutes on high.  The eggs will turn a light yellow and thicken.  Keep the mixer running and add the sugar.  Once blended, turn the speed down to low and add the butter/chocolate mixer and beat until smooth.  Then add the vanilla extract.

Unhook bowl from mixer and take wisk blade out.  Pour in flour and mix with a wooden spoon until no dry streaks remain.  Then fold in walnuts until evenly mixed into batter.

Pour 1/4 of the batter into one pan and tilt pan until evenly spread.  Do the same with the second pan. Take the bag of mini chocolate chips and sprinkle them evenly over the batter in each of the pans.  Layer each pan again with 1/2 of the remaining batter.

Place in oven and bake for about 40-50 minutes, depending on the size of the pan.  Brownies are done when they are almost set in the center.  A tester should come out moist with some batter still clinging to it. Remove pans and place on rack to cool for about 1 hour.

Then run a knife down the two unlined sides of the brownies. Invert the pans and peel off the parchment.  Then invert onto cutting board to completely cool.

For the frosting, place the butter and shortening in the bowl of a stand mixer.  Cream together with the mixer on high for about 3 minutes.  After each minute, stop and scrape down the sides of the bowl.  Continue to beat and add the vanilla, cocoa and corn syrup.  Once blended, add the melted chocolate.

Sift together the salt and confectioners sugar in another bowl.

After the chocolate is evenly distributed into the batter, turn the mixer down to low.  Pour in 2 cups of sifted ingredients and beat on low until no dry streaks remain.  Add the rest of the sifted ingredients and blend.  Once smooth, beat in 2 tbs of cream for 3 minutes on high.  Continue to add the cream and beat until desired consistency is achieved.  Frosting should become very airy with a rich chocolate color.  Spread on cooled brownies.  Refrigerate for 1 hour so the frosting can set.

Then, if you prefer, top with one pecan half, rounded side up.  Press slightly into the frosting. Cut into squares with a serrated knife and serve.

Tips & Notes:
1. Like with most brownies, you want to avoid overbaking.
2. It is important that you divide the batter equally to make sure there is coverage of the chocolate chips.
3. For the top layer of the batter, it is best to spoon it on top and then smooth, that way there is less of a chance of shifting the chocolate chip layer.
4. I used two 8 inch square pans to achieve the thickness as shown in the picture.
                                  **LAST YEAR: Ivory Monkey Parfait**

German Carmelite Sister Cookies

These particular cookies get their name from 2 Carmelite sisters or nuns that were in hiding during the French revolution.  They actually made these cookies for money to support themselves.  In time, these women were called the "Macaroon sisters" and then later on the recipe was passed onto the Jewish community.

These particular cookies are a macaroon base, however, they have a twist that is reminiscent of the frosting on a German chocolate cake.  They have a chewy pecan filling and are dipped in German chocolate.  They are quite moist and remind me more of a candy than the typical dry macaroons that you often find at the store.  With the humid weather in Texas, I found them to be particularly tasty after refrigeration or even freezing.

If you are like me and love the icing on German chocolate cake, then you will enjoy these.  This recipe makes about 1 1/2 dz macaroons about 2 inches in width.

German Carmelite Sister Cookies
by flourtrader

Ingredients/Filling
2 tbs butter
1 tbs bourbon
1/4 cup corn syrup
1/4 cup sugar
1/2 cup chopped pecans
1 egg
1/8 tsp vanilla extract

Ingredients/Cookies
1 1/2 cups sweetened shredded coconut
1 1/2 tsp vanilla extract
3 egg whites
1/3 cup sugar
1/2 tsp cream of tartar

Ingredients/Topping
1 cup chopped German chocolate
4 tsp butter

To make the filling, melt butter in a small saucepan on medium heat.  Then stir in corn syrup and
sugar.  Cook the mixture, stirring constantly until the sugar has dissolved.  There will no longer be a grittiness at the bottom of the pan when scraped with a spoon.  Remove from heat and let cool for about 15 minutes or to lukewarm temperature.

Preheat the oven to 350 degrees.

Fill a bowl with egg and beat it with a fork.  Stir in the vanilla extract and bourbon.  Then mix in the pecans and corn syrup mixture.

Line the bottom of a pie pan or 9 inch cake pan with parchment.  Pour pecan batter into pan and place in the oven to bake for 10-15 minutes.  Mixture is done when it has turned foamy on top, much like the top of a pecan pie.  The mixture should be able to be scooped up with a spoon and fairly solid. Set aside and let cool.

To make macaroon batter, turn the oven down to 325 degrees.  Line two baking pans with silpat liners.  Beat together egg whites until foamy.  Sprinkle in the cream of tartar and beat again until soft peaks form.  Continue to beat and add one tablespoon of sugar.  Continue with this process until all sugar has been incorporated into batter.  Beat until mixture is shiny and very stiff.

Then carefully fold the vanilla and coconut into the batter, making sure that the egg whites keep their consistency.

Pipe or spoon the coconut mixture into mounds on the silpat.  Then place about 1/2 tsp of pecan mixture on the center of each mound.  Pipe or spoon more of the coconut batter on top of the mound, smoothing to make sure that the pecan center is completely covered.

Bake macaroons for 18-22 minutes, keeping a careful eye out during the time beyond 18 minutes.  You want them to be golden brown but not over baked.  Remove pan and let cool for about 5 minutes, then transfer to rack to finish cooling.

For the topping, melt chocolate and butter together in a double boiler.  Lay out 2 sheets of wax paper.  Dip cooled cookies halfway into chocolate and then place on wax paper and let set.

Tips and Notes
1. I used parchment as well as a silpat and found that the silpat worked better.  If you have the patience for peeling these carefully off the parchment, it will work.
2. Make sure that your coconut mound is at least 1/2 inch high before adding the filling because the pecan mixture does sink.
3.  You will have some excess of the filling, but you can always top ice cream with it or double the macaroon cookie recipe.
                          **LAST YEAR: Alpine Easter Bread**

Cherry Surprise Cupcakes-Delicious Recall #2

If you have been following my blog, you know that I do like cherries and chocolate.  When I came across this recipe several years ago, I saved it but have never made it until now.  I guess that is one of the reasons why I came up with this series.

These particular cupcakes are really rich in flavor.  The cake part is made with cherry brandy, cocoa and chocolate chips.  Also, they are doused with chocolate liqueur.  These elements really do make for a tasty combo.  In fact, the cake part was so delicious on its own, I opted not to fill these with the cherry and whipped cream.  I just topped them with a butter cream frosting that has cherry juice and brandy in it. I have included the instructions for the filling below as in the original recipe.

This recipe hails from a blog called The Cheeky Kitchen hosted by Brooke.  This was a recipe that came from a baking challenge between her and a friend that owns a cupcake shop.   This recipe makes about 15 cupcakes.  Make sure you read this whole recipe before proceeding, especially the tips at the end.

Cherry Surprise Cupcakes
adapted from The Cheeky Kitchen

Ingredients/Cake
1 tsp cherry brandy
1 egg
2/3 cup milk
1/4 tsp vanilla extract
1/4 cup butter
1/2 cup sugar
1/2 cup light brown sugar
3/4 cup self rising flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup cocoa powder
1/2 cup chocolate liqueur
1/2 semi sweet chocolate chips

Ingredients/Filling
2 cups pitted cherries
1/4 cup cherry brandy
1 cup heavy cream
1/4 cup sugar
1 tbs vanilla extract

Ingredients/Cherry Buttercream
3 tbs and 1 tsp reserved cherry juice
1/4 tsp cherry extract (optional)
1/2 cup butter
2 tbs vegetable shortening
5 cups powdered sugar
1/4 tsp vanilla extract
15-18 whole cherries with stems (optional)

If you are going to fill the cupcakes, the prep work will need to be done first.  Fill a bowl with the cherries and pour in the brandy.  Cover and place in fridge until all cupcakes have been baked.

To make the cake part of the cupcakes, preheat the oven to 350 degrees.  Grease the upper edge of the cupcake cavities and fill with paper liners.

Sift together the cocoa, flour, salt and baking powder and set aside.  In another bowl cream together both sugars and butter.  Beat in the egg, cherry brandy and vanilla extract.

Fold in 1/2 of the sifted ingredients into the batter.  Then add the milk, stirring until blended.  Fold in the last of the sifted ingredients until no dry streaks remain.  Mix in the chocolate chips.

Using an ice cream scoop, fill each lined cavity about 2/3 full.  You should have about 15 cupcakes.  Put pans in oven and bake for 15-18 minutes or until tester comes out clean.  Remove pans and poke holes in the top of the cupcakes.  Then brush chocolate liqueur over the top.  Let set in pans for an additional 10 minutes and then transfer to rack to cool.

While they are cooling, the filling can be made.  Take out the bowl of cherries with brandy. Reserve the juice in a separate bowl and chop the cherries into 1/4 inch pieces and place back in fridge.

In another bowl, whisk the cream until it becomes a little bit thicker than its original state.  Add the sugar and the extract, then beat until the cream reaches a soft peak stage.  Take the chopped cherries out of fridge and fold into whipped cream.  Cover and refrigerate.

Once the cupcakes are cool, take and core out a center piece about 1/2  to 3/4 inch wide and 1 1/2 inch deep.  Then fill the hole with the whipped cream mixture.

For the buttercream, beat butter and vegetable shortening together until smooth.  Then add one cup of powdered sugar, mixing at medium speed.  In one cup increments add the sugar and beat after each addition.  Lastly, add the cherry juice, cherry extract (optional) and vanilla extract and beat on high speed until frosting is light and fluffy.

Fill piping bag with tip and decorate to your preference.  You can place a whole cherry on top or place a chocolate dipped cherry on top, if you desire.

Tips and Notes:
1. If you do not do the filling, the reserved juice will not be available. Maraschino juice can be used in its place with the cherry extract for your buttercream frosting..
2. These cupcakes are very delicate because of the liqueur brushed on top.  Based on that it is important that you do not overfill and that the top edges of your muffin cavities are well greased.  Original instructions said fill cavities 3/4 full, which was too much due to the rise factor.
3. I found the buttercream to be too thick.  You can add more cherry or maraschino juice until you reach the right consistency.
4. Taste your frosting before adding the cherry extract, to make sure you want to add any more flavor.  The longer the cherries sit in the kirsch, the stronger the flavor of the juice.
                         **LAST YEAR: Italian Dippers**

Pecan Chocolate Squares

Well since it is Friday, I wanted to make something that was tasty but not too difficult.  Something that would be good as an afternoon snack.  I started looking at the recipes for squares and bars.  Most of them I had already seen or tasted before.  That is until I landed on this one.

It was fairly easy to prepare, with a cookie base and a pie top.  Also, the squares do have a special twist of the cinnamon in the base with a thin layer of chocolate, which brings you back to the thought of Mexican chocolate.  The pie topping is made with dark brown sugar and toasted pecans.  Actually, 3 cups of pecans and the pan is only 9 inches square.  No skimping in that respect!

These are great served with coffee as well as tea.  Also, if you find yourself lacking in calcium, a dollop of whipped cream on top would also be good!

Pecan Chocolate Squares
adapted from Fine Cooking Cookies

Ingredients/Cookie Base
2 cups flour
2 oz grated bittersweet chocolate
1/2 cup packed light brown sugar
2 tsp cinnamon
1/2 tsp salt
3/4 cup cold butter cut into cubes

Ingredients/Pecan Topping
1/3 cup honey
2 tbs heavy cream
1/2 cup butter
1 cup dark brown sugar
3 cups toasted chopped pecans
1/2 tsp salt

Preheat the oven to 350 degrees.  Fill food processor bowl with all the cookie base ingredients except chocolate.  Pulse about 15-20 times until mixture becomes crumbly. Empty food processor bowl into 9 inch square pan.  Press crumbs into pan, forming an even crust over the inside.

Place pan in the oven and bake about 25 minutes.  Crust should be firm and golden when done.  Remove pan and place on rack.  Then evenly sprinkle the grated chocolate all over the top of the crust.  Set aside.

For the pecan topping, fill a saucepan with butter  and place over medium heat, stirring until melted.   Add heavy cream, salt, brown sugar and honey.  Mix together as it cooks, letting it come to a simmer.  Then cook for and additional minute, stirring occasionally.  Remove from heat and fold  in the pecans.  

Pour pecan mixture over the chocolate coated crust.  Smooth out so layer is even.  Place in oven and bake about 16-18 minutes.  It is done when you open the oven and see all the topping bubbling-not just the edges.  Place pan on rack and let cool completely before cutting and serving.
Enjoy!

Tips and Notes:
The method of sprinkling the grated chocolate is not good enough for even distribution, I took a spatula and smoothed it out after it melted a little.

                           **LAST YEAR: Cajun Chicken Carter** 

Uncorked Blackberry Coolies

I have been reading on the net recently about the discoveries all the old cargo ships that were full of wine that have sunk into the ocean.  Needless to say the corks on the containers are long since gone as with the wine.  However, it does make you wonder just how much wine has been absorbed into our ocean waters.  Yes the ocean is vast, but at the time when all the corks came out of these bottles that area must have been like a wine fest!

Anyhow, my mother recently told me recently about a man from a small town in West Virginia that has gotten quite popular with his frozen lime cheesecakes dipped in chocolate on a stick.  I thought it sounded like a pretty tasty idea.

So, I went about deciding on what flavor I would want to make.  Blackberry came to mind. I had seen a lot of cheesecakes with berries in them.  However, because of the iciness that fruit takes on when frozen, I decided not to use fresh berries.  Then came the thought of blackberry wine, but it still needed something else. Then I added freeze dried fruit powder.

Once the first bite hits your mouth, the cheesecake starts to melt into just a cold creaminess.  It  tastes of blackberry with an undertone of wine and cinnamon.  The rich chocolate on the outside does tie everything together deliciously. I can remember when I first tried blackberry ice cream with chocolate chunks at the ice cream shop-I have been in love with it ever since. Also, I opted for using some granola on top for an added texture. The recipe below is for 12-14 coolies.

Uncorked Blackberry Coolies
by Flourtrader

Ingredients/Cheesecake
1 tsp cinnamon
1 tbs and 2 tsp cornstarch
2 tsp freeze dried blackberry powder
3 eggs
1 egg yolk
1/2 cup blackberry wine
1 tsp vanilla
1/4 cup sour cream
24 oz cream cheese
3/4 cup sugar
2 tbs melted butter

Ingredients/Topping
10 oz semi sweet chocolate chips (about 1 1/4 cups)
1 cup heavy cream
2 cups granola

Using the melted butter, coat the inside of 14 ramekins ( 3 inch in diameter).  Then line the bottom inside with a round of parchment paper.  Then butter the surface of the parchment paper.  Set aside.
Preheat the oven to 350 degrees.

Fill a large mixing bowl with the cream cheese, cinnamon, sour cream, sugar and fruit powder.  Then sift in the cornstarch.  At medium speed, beat ingredients until it has a smooth consistency.  Then add one egg and beat until blended.  Continue to add eggs one at a time, beating after each addition.  Then do the same with the egg yolk.  Add the blackberry wine and vanilla extract and mix until evenly distributed.

Pour the mixture into the prepared ramekins, filling to 1/4 inch below beveled edge mark.  Place all ramekins on baking sheet and put sheets in oven.  Let cheesecakes bake for about 10 minutes.  Then reduce heat to 225 degrees and bake for about 20 minutes more or until the center is firm and no longer shiny on top.  Remove the cakes from the oven and run a knife along the edge.  Chill uncovered for about 4 hours.  Then freeze overnight.

The next morning, remove the cheesecakes from the freezer.  Line a baking sheet with wax paper. Dip one of ramekins, placing it in hot water, measuring about 1/2 way up the sides of the ramekin.  Then invert onto baking sheet and remove parchment paper.  Insert one wooden stick into the side edge of each cheesecake to a depth of about 1 1/2 inches.  Cover with plastic wrap and place back in freezer.

For topping, pour cream into a small saucepan and put chocolate chips in a separate heat proof bowl.  Place saucepan on top of medium high heat and let come to a boil and then remove pan from heat.  Pour cream over chocolate chips and let sit for about 30 seconds.  Then stir until all the chips are melted and the cream is incorporated.

Set bowl aside to cool for at least 5 minutes.  Pour granola onto a baking sheet and smooth out evenly.  Take the cheesecakes out and dip halfway into the chocolate.  Holding upside down, let the excess drip off.  Then place upside down into granola, moving gently for the granola to adhere.  The coolie should be able to stand upside down in the granola by itself.  Continue with this process until all coolies are standing upside down in the granola.  Then place in freezer for 2 hours for chocolate to freeze and cream cheese to freeze up again. Then they are ready to serve.

Tips and notes:
The parchment paper will give the bottom side of your cheesecake a wavy look due to the dampness, so topside is best for display.
As with any dipping, there will be granola and chocolate left over, the quantities were used for the depth and ease in coating.
Without the fruit powder, your flavor will be subtle unless you opt for a citrus fruit in place of the wine.
Coolies can be placed back on their sides on wax paper after freezing to store.  Cover tightly with plastic wrap.
Removing the cakes from the ramekins may take a few taps on the baking sheet for them to come out.
           LAST YEAR:Lemon White Choc Lattice Cupcakes**

Banana Boston Cream Pie

Firstly, I want to give my Foodbuzz friends a big thank you for voting the Amadeus Cookies into the top 9!  Your kindness, talent and knowledge are what drives me to strive to do better every day.  Not sure where I would be without the Foodbuzz community! 
 
I have been wanting to make something with bananas recently, but I wanted something different from bread or ice cream.  Then after reviewing several recipes, I decided on this particular one.  It is a version of the Boston Cream Pie, but created with banana cake instead of the standard yellow cake.

Some people do not like banana because they say it has too strong of a flavor.  However, this particular recipe, even though it has 6 mashed bananas, has a light flavor which does well with the chocolate ganache and vanilla pastry.  You can still taste the distinct flavors in the cake which makes it well balanced. I do not want to be eating chocolate and only tasting bananas!

The cake here is a little tall. The recipe calls for 10 inch cake pans and I used 9 inch pans.  Normally I photograph my layered cake slices laying down, but I decided to save some of the ganache and drizzle it over one slice. I had to move this several times during the photo session and I was worried about it toppling over. Luckily it survived the moving around!

There is an upcoming BBQ I have been invited to that I am deliberating on attending.  However, since there is a big difference between the number of people in an army squad and squadron, I will have to clarify that.  This cake certainly will not feed a whole squadron!

Banana Boston Cream Pie
adapted from From Emerils Kitchen Cookbook

Ingredients/Cake
4 cups cake flour
1/2 tsp baking powder
2 tsp baking soda
1 3/4 cup sugar
1 tsp salt
1 cup sour cream
1 tbs vanilla extract
4 eggs
2 cups mashed ripe (not over ripe) bananas (about 6 bananas)
1 1/4 sticks plus 2 tbs butter (room temp)

Ingredients/Pastry Cream
1/2 cup plus 3 tbs sugar
2 cups plus 2 tbs cream
3 tbs and 1 1/2 tsp cornstarch
3 egg yolks
1/2 a vanilla bean, split lengthwise with seeds scraped out and all reserved

Ingredients/Chocolate Ganache
1 1/4 lbs or 3 1/4 cups chopped semisweet chocolate
2 cups heavy cream

Due to chilling time, the pastry cream will need to be made first.  Pour 2 cups of the cream into a small saucepan and add 1/2 cup and 1 tbs of the sugar and stir.  Then add all reserved vanilla bean ingredients.   Place saucepan over medium heat and let come to a simmer.  Stir while cooking to make sure all the sugar gets dissolved.  Then remove from heat and set aside.

In a small bowl, add the rest of the cream ingredients (2 tbs sugar, 2 tbs cream, cornstarch, egg yolks).  Blend all together with a whisk until mixture turns pale yellow.  Take 1/2 cup of the hot cream and whisk into egg mixture until blended.  Then pour back into the saucepan of the remaining cream mixture.  Place pan over medium heat and let cook, constantly stirring with a wooden spoon.  Once the mixture can coat the back of the spoon, it is done cooking.  Remove from heat and pour into heatproof bowl.  Cover the surface of the cream with plastic wrap.  Then refrigerate for about 4 hours.  I sped up the process and did 2 hours, one in the fridge and one in the freezer.

To make the cake, preheat oven to 350 degrees.  Melt the 2 tbs of butter and then generously grease the interior of 2 ten inch cake pans.  Line the bottom of the pans with parchment and use the rest of the melted butter to grease the face up sides of the parchment.

Sift the baking powder, baking soda, flour, 3/4 cup of sugar and salt in a medium size bowl.  Set aside.

Cream the 1 1/4 sticks of butter with the remaining 1 cup of sugar.  Then, fill the bowl of a food  processor (fitted with a metal blade) with the mashed bananas, eggs, vanilla and sour cream.  Process for about 30 seconds or until all is a thick puree.

Add 1/3 of the sifted ingredients to the butter/sugar mixture.  Beat at low speed until all is blended.  Then beat in 1/2 of the banana mixture.  Continue with the adding and beating, ending with the sifted ingredients.

Divide batter equally into the two pans.  Place in oven and bake until done.  The top of the cake will be golden and it will spring back when lightly touched.  Baking time is about 30-40 minutes.

Remove pans and place on rack for 10 minutes.  Then invert cakes onto rack to cool completely and peel off parchment paper.

To make the ganache, put chocolate in a heat proof bowl.  Then pour cream into a saucepan and place over medium high heat.  Once cream starts to simmer, pour it over the chocolate.  Let rest for 5 minutes and then whisk cream into chocolate.  Chocolate should be smooth and melted.

To assemble cake, place your rack with the cake over a baking sheet lined with wax paper.  Also, if using a cake round, cover it with foil.  The rounded tops of the cake layers should be leveled.  Then place one layer with bottom level side up on the cake board.  Cover the cake's top surface with the chilled pastry cream, smoothing it out leaving 1/2 inch border around the edge.  Place the other layer of cake on top, bottom side up, pressing lightly.  Cover the circumference of the cake with two layers of plastic and press top layer again making sure pastry comes to outer edge of the cake.

Remove plastic and scrape off any excess pastry cream.  Then pour 1 1/2 cups of ganache over the cake.  It will drip down the sides.  Allow to set up for about 5 minutes.  Then pour the remainder of the ganache on top, making sure top and sides are evenly covered.  Chill for 30 minutes before serving and then cut pieces with a serrated edge knife.
                                 **LAST YEAR: Chinese Almond Cookies**

Zucchini Slices with Chocolate Glaze

I have seen a lot of carrot cake recently and it did get me to thinking that it had been some time since I posted a cake made with a vegetable. While I was reviewing recipes, I was thinking how most of the time, cakes like this really have a great topping that compliments the flavor of the cake.  However, there are a lot of creations that have a bunch of add ins with the vegetables.  I have seen pineapple, coconut as well as white chocolate chips in carrot cakes.  Nothing wrong with that, but the more add ins, the lesser it becomes an actual carrot cake.

This particular cake is one layer, so in regards to the density, it lands in between a fluffy 2 layer birthday cake and a pound cake. The ground walnuts and grated zucchini in the batter bake up with a surprisingly smoother texture than you would think.  Besides the smooth texture, your taste buds will  experience a pop of cinnamon. Then the final flavor phase is the topping, which is the Viennese trademark, a silky coat of apricot glaze doused with bittersweet chocolate glaze.

The topping is a must. The apricot glaze has just the right amount of acidity to tone down the sweetness of this dessert.  In addition, the undercoat helps add that extra sheen to the ganache glaze on top.

Even though this is a zucchini cake, the topping puts it into a more upscale category than the standard.  I like that it can be made in a 9X9 pan, so it is a good one for small gatherings. Also, since the zucchini is not prominent in the taste, the unsuspecting veggie hater will also enjoy this dessert.  As a blogger, I rarely make anything twice.  However, after tasting this I have decided that it is worthy of a repeat-maybe sooner rather than later!

Zucchini Slices with Chocolate Glaze
adapted from Kaffeehaus by Rick Rodgers

Ingredients/Cake
1 tbs honey
1 tbs golden rum
2 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
2 tbs melted butter
bread crumbs (for dusting pan)
pinch of salt
3/4 cup sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp baking powder
1 1/3 cup flour
1/2 cup chopped walnuts
2 cups finely shredded zucchini (about 2 small zucchini)

Ingredients/Topping
1/2 cup and 2 tbs apricot preserves
1 tbs rum or water
1/3 cup plus 1 tbs heavy cream
3 oz chopped bittersweet chocolate

Preheat the oven to 350 degrees.   Brush the interior of an 8X11 or 9x9 inch cake pan with the melted butter.  Then dust with the bread crumbs.  Set aside.

Take a food processor bowl and attach a standard metal blade.  Then fill with walnuts, flour, cinnamon, baking soda, baking powder and salt. Turn processor on and run for about 30 seconds or until the nuts are processed to a fine texture with the flour mixture.  Set aside.

In another bowl, whisk together eggs and sugar.  Then mix in the rum, honey and vanilla extract until blended.  Then stir in the vegetable oil.  Fold the walnut/flour mixture into the batter until no dry streaks remain.  Lastly, mix in the shredded zucchini.

Pour ingredients into prepared pan and smooth the top so it is even.  Place pan in oven and bake until tester comes out clean.  This should take about 25-30 minutes.  Remove pan and place on a rack to cool for 5 minutes.  After 5 minutes invert cake onto rack. Place rack over baking sheet lined with wax paper.  Let cake cool completely before topping.

To make the apricot glaze, place preserves and rum or water in a saucepan.  Put over medium heat and stir continuously.  Let come to a boil and cook for about 2-3 minutes.  The end result is a smooth glaze and there should be drops that cling to the spoon  Remove pan from heat.

Pour mixture into a sieve placed over a heat proof bowl.  Let drain and then push the remainder through the sieve with a spoon.  Then using a pastry brush, brush glaze all over the top and sides of the cake, making sure that edges are covered.  Then let cake sit at room temperature for about 30 minutes for glaze to set up.

For the ganache, place heavy cream in a saucepan and let come to a boil and remove.  Put all chocolate into saucepan with cream and do not stir for 1 minute.  Then whisk the chocolate into the cream until well blended.  Then pour over cake and smooth chocolate over top and sides with an offset spatula, letting excess drip off.  Place in refrigerator for 20 minutes to allow glaze to set.  Once set, you are ready to slice and serve!

Tips:
Do not use jam or jelly for apricot glaze, the sugar ratio is different so preserves are a must.
You can substitute with different preserves, depending on your preference.
For a non alcoholic version for the cake use 1/2 tsp rum extract or water in place of the rum.
Should you want to put any decoration or nuts on top, do that prior to chilling the cake.
You can prepare the cake one day in advance.
Cake should be served chilled.
It is easier to chop the chocolate right before pouring into cream.
I peeled the zucchini before shredding to insure there was no green coming through in the batter.
                      **LAST YEAR:Orange Chicken**

Thunderstorm Bundt Cake

Firstly let me say that this is not just a vanilla chocolate marble cake as you would think by the picture.  Do not let it fool you, it is actually a strawberry chocolate marble cake.  No pink, because I chose no artificial color.

For some time I have been struggling with achieving a natural fruit flavored cake batter.  Yes, you can use citrus all day long, but outside of that it is difficult.  I have tried concentrated juices, boiling down juice and using extracts but I still continued to look.  I got a little closer by finding a natural fruit extract but was not completely there yet.  Now I am happy that I have found the answer in a combination of two things: natural fruit extract as well as freeze dried fruit powder.  This really does open the door to creating some more exotic cakes.  I even saw freeze dried gooseberry powder!

I think that the swirling of this cake is about like a swirl of dark clouds of an impending thunderstorm.  I was tempted to say "Perfect Storm" because I was so delighted at the flavor of this cake, but I chose something that was a little bit more humble.

I could have colored the strawberry batter for appearance purposes, but decided to decline.  It may not look so striking but I am happy that the natural flavors are there and that is enough for me! The texture is very moist and the strawberry chocolate combo not only tastes good but I can actually smell the strawberries as well as the chocolate in this cake.  I am hooked.

Now before we get to the recipe, I do have some shout outs as follows:

Balvinder or Neetu at  Gluten Free Food-thanks for passing along the ABC award to me.  Neetu is one of the bloggers I met early on and she really has shown me that gluten free does not mean that you are deprived of great taste.  I really liked her post on Mexican Brownies as well as Meatball pizzas.

Carmen of Carmen's Kitchen-thanks for passing along the Happy Blogger Award.  Carmen started her blog in 2011 very nervous about being the head cook and a newlywed.  However, I have come to realize she had nothing to be worried about.  Her blog really showcases how versatile she is in the kitchen.  I loved her post on Hello Kitty Cake pops as well as the Miso Katsu Burger.  Also, she has some sweet support from the hubby, who always puts in a word or two after eating.

Kim at A Little Lunch -thanks for the sweet rich chocolate clusters!  I had the luck to win her giveaway and her springtime looking package arrived quickly.  The quality of the clusters she sent is just amazing and a little goes a long way.  I already rolled out an introduction recently, but I just have to say that this candy is reflective of just what a sweet blogger she is!

Take some time and pop in to meet these bloggers if you haven't already!

Thunderstorm Bundt Cake
by Flourtrader 

Ingredients
3 1/2 cups of flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 1/4 cup sugar
1 tbs plus 1 tsp freeze dried strawberry powder
1/8 tsp natural strawberry flavor
1 1/2 tsp dutch cocoa powder (more for dusting pan)
1 cup semisweet chocolate chips or 8 oz chopped chocolate
1 cup or 2 sticks butter, room temp (more for greasing pan)
1 tsp vegetable oil
2 cups cream fraiche
4 eggs
2 tsp vanilla extract

Preheat the oven to 350 degrees.  Prepare a 12 cup bundt pan by greasing all the interior with melted butter.  Then sift some dutch cocoa in the pan and roll the pan making sure that all the interior is dusted with cocoa.  Set aside.

Set up a double boiler and fill the top pan with the chocolate.  Let the water simmer in the bottom pan and melt the chocolate in the top.  Stir occasionally.  Once all is melted and smooth, add the cocoa and stir until dissolved.  Remove pan from heat.

In a medium size bowl, sift together the flour, salt, baking soda and baking powder.  Set aside.  Then fill the bowl of a stand mixer with the butter and sugar.  Cream mixture together by beating on medium speed for about 2 minutes.  It should turn light and fluffy.

Add one egg and beat for 30 seconds.  Continue with the process, adding one egg at at time.  Then beat in the vanilla extract and the vegetable oil.

Using a wooden spoon, fold in 1/3 of the sifted ingredients into the batter until incorporated.  Stir in 1/2 of the cream fraiche.  Mix in the next 1/3 of the sifted ingredients, then the rest of the cream fraiche.  Lastly fold in the remaining sifted ingredients.  Mixture should be a pretty thick batter.

Transfer 1/2 of the batter to another bowl.  Fold in the chocolate mixture in one 1/2 of the batter until smooth.  Then set aside.  For the remaining plain batter, add the freeze dried strawberry powder and the strawberry extract.  Stir until all strawberry ingredients are distributed evenly throughout the batter.

Most bakers have their preference of marbling technique, but here is mine.  Using an ice cream scoop take scoops of the strawberry batter and place them side by side in the bottom of the pan.  Then clean scoop and drop scoops of chocolate batter on top where the sides of the previous scoops meet.  After that, stack alternate layers of flavor scoops on top of each other around the inside of the pan.

Then place pan in oven to bake until tester comes out clean and cake is done.  This should take about 1 hour.  Remove pan and place on rack.  Let cool for 30 minutes before inverting onto cake plate.  Cool completely before slicing and serving.
                      **LAST YEAR:Toasted Coconut Bars**

Midnight Cella Loaf

This particular sweet bread or loaf is named after the confectionery manufacturer that created chocolate covered cherries.  The name of the company is Cella's Confectionery Inc.  The candy manufacturer started out in 1864 and then was eventually sold to the Tootsie Roll company.  I find it strange that I was unable to find a picture of their facility on the internet, located at 327 West Broadway in Manhattan. However I did find some pretty cool vintage pictures of the area.

Their candies are different than most chocolate covered cherries.  They are 100% liquid filled while the other brands have a cherry and some fondant inside.  

The loaf is very rich and moist.  In fact, it has to be chilled before slicing to firm up so it will not be sticky and fall apart in clumps.  Other than a decadent chocolate batter, there are hidden bursts of other flavors as well as variable textures inside. Each piece is studded with chunks of almonds, chocolate chips and dried cherries.  Not just any dried cherries, but ones that have been soaked in creme de noyaux. If you do not have that liqueur, you can always use amaretto instead.

Also, for all those that celebrate, I wish you a wonderful Easter weekend!

Midnight Cella Loaf
by flourtrader

Ingredients
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups of flour
1 cup sugar
1/4 cup packed dutch cocoa
2 eggs
1 cup buttermilk
1/2 cup or one stick of butter
8 oz semi sweet chocolate chips
1/2 cup chopped almonds
1/2 cup dried cherries, soaked for 6 hours or overnight in 3/4 cup almond liqueur and then drained

Preheat oven to 350 degrees. Prepare a 9X5X3 inch loaf pan by generously greasing the inside and lining the bottom with parchment.  Then grease the face up side of the parchment.

In a medium size bowl. sift together the flour, salt, baking powder and baking soda.  Set aside.
Then cream together the butter and sugar until light and fluffy.  This should take about 2 minutes.

Beat the cocoa into the butter batter until completely blended.  Beat in one egg for 30 seconds and then add the second egg, beating again.  Add 1/3 of the sifted ingredients and blend with a wooden spoon.  Pour in 1/2 of the buttermilk and stir until liquid is absorbed.  Continue adding and blending the sifted ingredients and buttermilk, ending with the sifted ingredients.

Then fold in the nuts, cherries and chocolate chips.  Spoon batter into loaf pan and smooth the top.
Place in oven and bake until tester comes out clean.  Loaf should be done in 55-60 minutes.

Remove and let cool in pan for 30 minutes.  Then invert onto plate and remove parchment paper.  Invert again so loaf is sitting as it did in the pan.   Cover cake with plastic wrap and place in fridge to cool for at least 2 hours.  Then it is ready to slice and serve.  Store loaf covered in fridge.
                          **LAST YEAR:: Banana Foster Cupcakes**