Pecan Rum French Toast

Rating: 4 of 5

Notes: This recipe was a little bit too sweet for me. I feel like there wasn't enough egg coating the bread to be called a french toast. Additionally, 20 seconds was way too long to soak the bread. The result was a little bit soggy. The rum aftertaste was fantastic though. Pecans were also a nice touch.

Ingredients:
1/2 cups pecans
4 tablespoon light brown sugar
3/4 teaspoon ground cinnamon
8 large slices cinnamon-raisin bread
1 1/2 cups whole milk , warmed (see note)
3 large egg yolks
2 tablespoons unsalted butter , melted, plus 2 tablespoons for cooking
1/4 teaspoon table salt
1 tablespoon vanilla extract
2 teaspoons dark rum
Maple syrup

Directions:
1. Process 1/2 cup pecans, 1 tablespoon light brown sugar, and 1/4 teaspoon cinnamon in food processor until coarsely ground, 12 to 15 one-second pulses (you should have about 1/2 cup crumbs).
2. Adjust oven rack to middle position and heat oven to 300 degrees. Place bread on wire rack set in rimmed baking sheet. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
3. Whisk milk, yolks, sugar, cinnamon, 2 tablespoons melted butter, salt, vanilla, and rum in large bowl until well blended. Transfer mixture to 13- by 9-inch baking pan.

Christmas

I had a wonderful Christmas. Dinner with my family went well.

 

We spent a few days up in Washington with Mike's family and had hot pot  for Christmas dinner.

Mike is the most amazing man in the world... he bought me a KitchenAid mixer for Christmas. I used it for a pecan pie, the dark chocolate cupcakes, and the Amish white bread today.

I hope all of my readers had especially happy holidays!

Dark Chocolate Cupcakes with Salted Caramel

Rating: 5 of 5


Note: I received some Maple Sea Salt from my in-laws for Christmas and just had to make something with  salted caramel. Taking the best of two worlds, combined a dark chocolate cupcake with a salted caramel filling, frosting, and candied caramel rounds.

Dark Chocolate Cupcakes
Ingredients:
     8 tablespoons (1 stick) Smart Balance 50/50 Butter Blend butter, cut into 4 pieces
     2 ounces bittersweet chocolate, chopped (See *Note)
     1/2 cup (1 1/2 oz) Dutch-processed cocoa
     3/4 cup (3 3/4 oz) unbleached all-purpose flour
     1/2 teaspoon baking soda
     3/4 teaspoon baking powder
     2 large eggs
     3/4 cup (5 1/4 oz) turbinado sugar
     1 teaspoon vanilla extract
     1/2 teaspoon table salt maple sea salt
     1/2 cup (4 oz) sour cream

Directions:
Adjust oven rack to lower-middle position; heat oven to 350 degrees. Line muffin pan with baking-cup liners.

Combine butter, chocolate and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and fully combined. Set aside to cool until just warm to touch.

Whisk flour, baking soda and baking powder in small bowl to combine.

Whisk eggs in second medium bowl to combine; add sugar, vanilla and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined; then sift in remaining flour mixture and whisk batter until it is homogenous and thick.

Divide batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean (18-20 minutes for cupcakes, 13-15 minutes for mini cupcakes).

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Carefully lift each cupcake from muffin pan and set on wire rack. Cool to room temperature before icing, about 30 minutes.


Salted Caramel Filling
Ingredients:
1/2 cup sugar
3 tablespoons salted butter cubed
1/4 cup plus 1 tablespoons heavy cream, at room temperature

Directions:
Melt the sugar over medium  high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted.  Remove from heat and let cool slightly. 

Cut a small round piece out of the tops of each cooled cupcake and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside. (OOPS! I actually forgot to replace the cake piece, but it really doesn't matter that much...)


Salted Caramel Buttercream Frosting
Ingredients:
1/4 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
1 teaspoon vanilla extract
1 stick salted butter
1 stick unsalted butter
1/2 teaspoon sea salt maple sea salt
1 1/2 cups powdered sugar

Directions:
In a saucepan, stir together granulated sugar and water.  Bring to a boil over medium high heat.  Cook without stirring until mixture turns a deep amber color.  Remove from heat and slowly add in cream and vanilla, stirring until very smooth.  Let caramel cool for about 20 minutes, until it is just barely warm and still pourable.

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

Scrape down the side of the bowl and add the caramel.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes).  Mixture should be ready to use without refrigeration.  If your caramel was too hot when added, it will cause your icing to be runny.  If this happens refrigerate for 15-20 minutes.

Top caramel-filled cupcakes with frosting.


Candied Salted Caramel Rounds

1 1/4 cups granulated sugar
1/4 teaspoon sea salt
3/4 cup water
2-4 tablespoons of large-crystal sugar maple sea salt

Lay out a large piece of parchment on your work surface and spray with cooking oil. Fill a large tub (or your sink) partially full of ice water.

Put sugar, salt and cold water in a heavy pan; stir over low heat until sugar dissolves.  Increase heat and bring syrup to a boil.  Lower heat slightly and swirl the pan once or twice as the syrup caramelizes so it will color evenly; do not stir.  When the caramel is deep amber, plunge the base of the pan into ice water for about 2 seconds to stop further cooking. (This step actually took a inordinate amount of time...)

Working quickly, dip a spoon in the caramel and let it fall onto the parchment paper in a drizzle.  Move the spoon in a circular motion as the syrup falls from the spoon. Repeat 15 times.  When caramel has hardened (it will still be sticky) sprinkle on the large-crystal sugar salt.  Remove from paper and adorn cupcakes.

*Note
Ok, so out of all of the bittersweet chocolates I have used in my recipes, I have found I really like how this particular one behaves as well as the taste and texture.

Vegetable Barley Soup

Rating: 5 of 5

Note: I always make Amish white bread to dip in this soup, the sweetness of the bread complements the curry powder in the soup. Also, I turn down the heat and simmer it for much longer to bring out the flavor. I usually just keep it on low heat until the bread is down.

Ingredients:
     2 quarts vegetable broth
     1 cup uncooked barley
     2 large carrots, chopped
     2 stalks celery, chopped
     1 (14.5 ounce) can diced tomatoes with juice
     1 zucchini, chopped
     1 (15 ounce) can garbanzo beans, drained
     1 onion, chopped
     3 bay leaves
     1 teaspoon garlic powder
     1 teaspoon white sugar
     1 teaspoon salt
     1/2 teaspoon ground black pepper
     1 teaspoon dried parsley
     1 teaspoon curry powder
     1 teaspoon paprika
     1 teaspoon Worcestershire sauce

Directions:
   1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Gingerbread Cookies

(I only decorated two and the icing was awful.)

Rating: 5 of 5

Notes: Made these for my boss's holiday party. Lots of people ended up dipping them in his homemade eggnog. :)

Additional note, I've discovered it's a REALLY bad idea to substitute wax paper for parchment paper. >.<

Ingredients:
3 cups unbleached all-purpose flour
3/4 cup packed dark brown sugar
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon table salt
3/4 teaspoon baking soda
12 tablespoons unsalted butter (1 1/2 sticks), cut into 12 pieces and softened slightly
3/4 cup unsulphured molasses
2 tablespoons milk

Directions:
1. In food processor workbowl fitted with steel blade, process flour, sugar, cinnamon, ginger, cloves, salt, and baking soda until combined, about 10 seconds. Scatter butter pieces over flour mixture and process until mixture is sandy and resembles very fine meal, about 15 seconds. With machine running, gradually add molasses and milk; process until dough is evenly moistened and forms soft mass, about 10 seconds. Alternatively, in bowl of standing mixer fitted with paddle attachment, stir together flour, sugar, cinnamon, ginger, cloves, salt, and baking soda at low speed until combined, about 30 seconds. Stop mixer and add butter pieces; mix at medium-low speed until mixture is sandy and resembles fine meal, about 1 1/2 minutes. Reduce speed to low and, with mixer running, gradually add molasses and milk; mix until dough is evenly moistened, about 20 seconds. Increase speed to medium and mix until thoroughly combined, about 10 seconds.

2. Scrape dough onto work surface; divide into quarters. Working with one portion of dough at a time, roll 1/8-inch thick between two large sheets of parchment paper. Leaving dough sandwiched between parchment layers, stack on cookie sheet and freeze until firm, 15 to 20 minutes. (Alternatively, refrigerate dough 2 hours or overnight.)

3. Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees. Line two cookie sheets with parchment paper.

4. Remove one dough sheet from freezer; place on work surface. Peel off top parchment sheet and gently lay it back in place. Flip dough over; peel off and discard second parchment layer. Cut dough into 5-inch gingerbread people or 3-inch gingerbread cookies, transferring shapes to parchment-lined cookie sheets with wide metal spatula, spacing them 3/4 inch apart; set scraps aside. Repeat with remaining dough until cookie sheets are full. Bake cookies until slightly darkened and firm in centers when pressed with finger, about 15 to 20 minutes, rotating cookie sheets front to back and switching positions top to bottom halfway through baking time. Do not overbake. Cool cookies on sheets 2 minutes, then remove with wide metal spatula to wire rack; cool to room temperature.

5. Gather scraps; repeat rolling, cutting, and baking in steps 2 and 4. Repeat with remaining dough until all dough is used.

Dinner Rolls

Ingredients:
1 1/4 cups whole milk
2 tablespoons granulated sugar
1 package rapid-rise yeast
1  large egg , beaten lightly
3 1/2 cups unbleached all-purpose bread flour , plus extra for work surface and dusting rolls
1 1/2 teaspoons table salt
8 tablespoons unsalted butter (1 stick), cut into 8 pieces and softened

Directions:
1. Adjust oven rack to low position and heat oven to 200 degrees. Once oven reaches 200 degrees, maintain oven temperature 10 minutes, then turn off oven heat.

2. Microwave milk and sugar in microwave-safe measuring cup or bowl at full power until warm (about 95 degrees). (Alternatively, heat milk and sugar in small saucepan over medium heat until warm; remove from heat.) Whisk to dissolve sugar. Sprinkle yeast over surface of liquid, cover with plastic wrap, and set aside for 10 minutes to soften yeast. Whisk egg into milk mixture, dissolving yeast.

3. Combine flour and salt in bowl of standing mixer fitted with paddle attachment; mix on lowest speed to blend, about 15 seconds. With mixer running, add milk mixture in steady stream; mix on low speed until flour is just moistened, about 1 minute. With mixer running, add butter one piece at a time; increase speed to medium and beat until combined and dough is scrappy, about 2 minutes. Replace paddle with dough hook and knead dough until smooth but still sticky, about 4 minutes. Scrape dough out onto work surface. Knead by hand until very smooth and soft but no longer sticky, about 1 minute; do not add more flour. Transfer dough to large bowl, cover with plastic wrap, and place in warm oven until dough doubles in bulk, about 45 minutes.

4. Line 2 rimmed baking sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and follow illustrations 1 through 8 (below) to shape and cut into triangles. Transfer rolls to baking sheets, then cover each with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Remove towels and (without pressing on the rolls) wrap baking sheets tightly with greased plastic wrap. Freeze rolls until solid, about 6 hours; transfer to large zipper-lock bag and freeze for up to 1 month.

5. When ready to bake rolls, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees. Place frozen rolls on 2 parchment-lined rimmed baking sheets; let stand at room temperature for 30 to 45 minutes. Bake until golden brown, about 15 minutes, rotating baking sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.

Turkey with Cranberry Molasses Glaze

Rating: 4 of 5

Note: I have no idea how the cooking times are in this recipe; I had completely forgotten to butterfly. I increased the temperature to (I think) 375 deg. I also tented it with aluminum foil to hurry it up. I took it off for the last 30 minutes to glaze and make the skin a bit less soggy. We also added some water to the bottom so the onions didn't burn.

My family liked this one better than the one for Thanksgiving. I liked the one for Thanksgiving better.

Ingredients:
Turkey

• 1 (12- to 14-pound) turkey , giblets and neck removed and reserved for another use
• 2 tablespoons plus 2 teaspoons kosher salt (see note)
• 2 teaspoons ground black pepper
• 2 teaspoons baking powder
• 2 large onions , peeled and havled

Glaze

• 3 cups apple cider
• 1 cup fresh or frozen cranberries (I used leftover fresh cranberries from Thanksgiving that we had frozen)
• 1/2 cup light or mild molasses
• 1/2 cup apple cider vinegar
• 1 tablespoon Dijon  pale ale and honey spice mustard
• 1 tablespoon grated fresh ginger
• 2 tablespoons unsalted butter

Directions:
1. FOR THE TURKEY: Following illustrations in step by step below, butterfly turkey. Using fingers or handle of wooden spoon, carefully separate skin from thighs and breast. Using skewer, poke 15 to 20 holes in fat deposits on breast halves and thighs. Rub bone side of turkey evenly with 2 teaspoons salt and 1 teaspoon pepper. Flip turkey skin side up and rub 1 tablespoon salt evenly under skin. Tuck wings under turkey. Push legs up to rest on lower portion of breast and tie legs together with kitchen twine. Combine remaining tablespoon salt, remaining teaspoon pepper, and baking powder in small bowl. Pat skin side of turkey dry with paper towels. Sprinkle surface of turkey with baking powder mixture and rub in mixture with hands, coating skin evenly. Transfer turkey to large roasting pan, skin side up. Place 1 onion half under each breast and thigh to elevate turkey off bottom of roasting pan. Allow turkey to stand at room temperature 1 hour.

2. Adjust oven rack to lower-middle position and heat oven to 275 degrees. Roast turkey until instant-read thermometer registers 160 degrees when inserted in thickest part of breast and 170 to 175 degrees in thickest part of thigh, 2½ to 3 hours. Remove roasting pan from oven and allow turkey to rest in pan for at least 30 minutes or up to 1½ hours. Thirty minutes before returning turkey to oven, increase oven temperature to 450 degrees.

3. FOR THE GLAZE: While turkey rests, bring cider, cranberries, molasses, vinegar, mustard, and ginger to boil in medium saucepan over medium-high heat. Cook, stirring occasionally, until reduced to 1½ cups, about 30 minutes. Strain mixture through fine-mesh strainer into 2-cup liquid measuring cup, pressing on solids to extract as much liquid as possible. Discard solids (you should have about 1¼ cups glaze). Transfer ½ cup glaze to small saucepan and set aside.

4. Brush turkey with one-third of glaze in measuring cup, transfer to oven, and roast 7 minutes. Brush on half of remaining glaze in measuring cup and roast additional 7 minutes. Brush on remaining glaze in measuring cup and roast until skin is evenly browned and crispy, 7 to 10 minutes. Transfer turkey to cutting board and let rest 20 minutes.

5. While turkey rests, remove onions from roasting pan and discard. Strain liquid from pan through fine-mesh strainer into fat separator (you should have about 2 cups liquid). Allow liquid to settle 5 minutes, then pour into saucepan with reserved glaze, discarding any remaining fat. Bring mixture to boil over medium-high heat and cook until slightly syrupy, about 10 minutes. Remove pan from heat and whisk in butter. Carve turkey and serve, passing sauce separately.

Salty Caramel Croquembouche with Ricotta Cream

Rating: 4 of 5


Note: So good! I wish I had been able to assembly it properly. Also, it got too warm and the caramel became less thready. Also, most of my cream puffs collapsed. I'm so very not used to our oven >.<

Also, I didn't use a mixer, I mixed everything myself.


Ingredients:
Pastry Cream 

• 1-1/2 cups whole-milk ricotta (I bought preprocessed ricotta)
• 3 cups whole milk
• 3 large eggs
• 3 large egg yolks
• Table salt
• 1 cup granulated sugar
• 6 Tbs. cornstarch
• 1 Tbs. pure vanilla extract
• 2-1/4 oz. (4-1/2 Tbs.) cold unsalted butter, cut into pieces

Pâte à choux puffs 

• 7-1/2 oz. (15 Tbs.) unsalted butter
• 2-1/2 Tbs. granulated sugar
• Kosher salt
• 11-1/4 oz. (2-1/2 cups) unbleached all-purpose flour, sifted
• 10 large eggs

Assembly 

• 2-1/2 cups granulated sugar
• 1 Tbs. sea salt
• One 4x12-inch (approximately) foam cone, covered in foil (ideally gold)
• Toothpicks

Directions:
Pastry Cream
Drain the ricotta in a fine sieve set over a small bowl in the refrigerator for at least 4 hours and up to 1 day.

Warm the milk in a heavy-duty 3-quart saucepan over medium heat until steaming, 3 to 4 minutes. Meanwhile, whisk the eggs, egg yolks, and 1/2 tsp. salt in a medium bowl. Gradually whisk in the sugar. Whisk in the cornstarch and vanilla until smooth.

Slowly whisk a little of the hot milk into the egg mixture to warm it, then whisk the mixture into the pot of milk. Whisk in the butter and cook over medium heat, whisking constantly, until the pastry cream is very thick and registers 165°F on an instant-read thermometer, 2 to 3 minutes. Strain through a fine sieve into a medium bowl. Cover with plastic wrap, pressing it onto the surface of the cream, and refrigerate for at least 2 hours.

Purée the ricotta in a food processor until very smooth, about 8 minutes. Stir it into the pastry cream and refrigerate until ready to use or for up to 1 day.

Pâte à choux puffs
Position racks in the upper and lower thirds of the oven and heat the oven to 425°F.

Bring 2-1/2 cups of water and the butter, sugar, and 1-1/4 tsp. salt to a boil in a 4-quart saucepan over medium-low heat. When the butter melts, remove from the heat and add the flour. Set the pan over low heat and stir with a wooden spoon until the mixture forms a smooth ball that pulls away from the sides of the pan, about 2 minutes. Transfer the mixture to a stand mixer fitted with the paddle attachment and beat on low speed until cool to the touch. On medium-low speed, beat in the eggs one by one, mixing until each is fully incorporated before adding the next.

Let the dough cool for about 10 minutes. Transfer half of the dough to a pastry bag fitted with a 1/2-inch plain tip. Onto 2 parchment-lined rimmed baking sheets, pipe small, 1-1/2-inch-high mounds (like chocolate kisses) at 2-inch intervals. Smooth the surface of the mounds with a wet finger.

Lower the oven temperature to 375°F and bake, rotating the sheets from top to bottom after 10 minutes, until the puffs are evenly golden-brown, 20 to 25 minutes total. Turn off the oven and remove the puffs from the oven. Prick the side of each puff with a paring knife to release the steam. Return the puffs to the turned-off oven with the door ajar to dry them for 3 to 5 minutes. Remove the puffs from the baking sheets and transfer to a rack to cool.

Repeat with the remaining dough on freshly lined baking sheets.

Assembly
Sort the puffs according to size: small, medium, and large. Transfer about half of the pastry cream to a piping bag fitted with a 1/4-inch plain tip. Poke the tip into the bottom of each puff and fill with the pastry cream, being careful not to overfill. Refill the pastry bag as needed.

Have a large bowl of ice water ready. Put the sugar and salt in a 3-quart heavy-duty saucepan. Add 2/3 cup water and swirl to moisten the sugar. Cover and boil over high heat until starting to turn golden around the edges, 5 to 7 minutes. Remove the lid and cook, swirling occasionally, until the caramel is light golden, 1 to 2 minutes more. Immediately put the bottom of the pot in the ice water to stop the cooking. Remove the pot from the water and put it on a heatproof surface.

Have a small bowl of ice water nearby. Put the foil-wrapped cone on a serving platter. Insert a toothpick about 1 inch from the base of the cone. Dip the side of a large cream puff into the hot caramel to coat the side and about a third of the top of the puff. Immediately press the cream puff onto the toothpick, with the top facing out. Insert another toothpick parallel to the first pick, positioning it so that the next puff will fit snugly against its neighbor. Dip another cream puff and nestle it against the first. Repeat, making your way up and around the cone, working from the largest to the smallest puffs. If you get any hot caramel on your fingers, immediately dip them into the ice water to stop the burn.

As the caramel cools and thickens, it will begin to spin into long, thin threads as you pull the puffs from the pot. Before attaching the puff, circle the cone with the puff so the spun caramel drapes the croquembouche. When the caramel becomes too thick to dip, swirl it over low heat to thin it—it will darken a little each time you do this.

When the cone is completely covered with puffs, dip a fork into the caramel and continue to pull the caramel threads from the pot and spin them around the croquembouche until you’re happy with its appearance. Serve any extra cream puffs on the side.

Triple Chocolate Mousse Cake

Rating: 5 of 5


Note: I wish that I hadn't whipped the cream for the middle and top layers so much. It doesn't look as smooth. Also, I should have frozen the bottom layer before removing it, the bottom layer wasn't solid enough to spread the middle layer on and kind of mooshed. It tasted phenomenal regardless.

Ingredients:
Bottom Layer

• 6 tablespoons (3/4 stick) unsalted butter , cut into 6 pieces, plus extra for greasing pan
• 7 ounces bittersweet chocolate , chopped fine (see note)
• 3/4 teaspoon instant espresso powder
• 1 1/2 teaspoons vanilla extract
• 4 large eggs , separated
• Pinch table salt
• 1/3 cup packed (about 2 1/2 ounces) light brown sugar, crumbled with fingers to remove lumps

Middle Layer

• 2 tablespoons cocoa powder , preferably Dutch-processed
• 5 tablespoons hot water
• 7 ounces bittersweet chocolate , chopped fine (see note)
• 1 1/2 cups cold heavy cream
• 1 tablespoon granulated sugar
• 1/8 teaspoon table salt

Top Layer

• 3/4 teaspoon powdered gelatin
• 1 tablespoon water
• 6 ounces white chocolate chips (see note)
• 1 1/2 cups cold heavy cream
• Shaved chocolate or cocoa powder for serving, optional

Directions:
1. FOR THE BOTTOM LAYER: Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 91/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. FOR THE MIDDLE LAYER: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatproof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. FOR THE TOP LAYER: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring ½ cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2½ hours.

9. TO SERVE: If using, garnish top of cake with chocolate curls or dust with cocoa. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Thanksgiving

Hey All! Just wanted to give a summary post for Thanksgiving. I actually started doing this blog right around this time last year... soooo, this means this is the first holiday (with lots of cooking) that I get to post. 

All in all, my Thanksgiving was a success. The past two times (my first two times) of hosting Thanksgiving, I hadn't worked out the timing correctly, so this year I made appetizers for people to snack on before the actual Thanksgiving dinner. However, it seems that I was actually able to manage the timing and we got the food out of the oven at around 2 pm. (I am awesome).

I also wanted to thank certain people for being a huge help with getting everything together (and since it's Thanksgiving, I feel "thanking" is very appropriate):
My handsome fiance for helping cut all of the vegetables; my mother and brother for cleaning all the dishes; Shelby for helping me out with the turkey, the fried mozzarella with honey and figs, and a couple of other dishes; and my dad for helping out with random tasks (aka mashing potatoes with his über man strength and rolling the sweet potato balls around the marshamallows).

One last thing, there are a few other recipes that are ready to be posted, but I forgot to take pictures of them. Fortunately, I still have leftovers, so I will be able to post them tomorrow. Here are a couple of other random shots that were not posted:

 

(PS. Thank you to all my friends, family, family of friends, and friends of family following my blog. It makes me so happy that my recipes are being used.)

Vanilla Ice Cream

Rating: 4 of 5

Notes: I want to try making this by heating up the milk and heavy cream to thoroughly dissolve the sugar (it was a smidge grainy) and also using crushed vanilla beans instead of extract, I think it will give it a better flavor and texture.

Ingredients:

• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 cups heavy cream
• 1 tbsp pure vanilla extract

Directions:
In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1-2 hours, or overnight.

Turn on ice cream maker; pour mixture into frozen freezer bowl and let mix until thickened. Transfer to an airtight container and place in freezer for about 2 hours.

Hot Buttered Rum

Rating: 5 of 5

Ingredients:
2 tablespoons butter or margarine
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup firmly packed brown sugar
8 to 10 cups apple cider or juice
1 to 2 cups dark rum
8 to 10 cinnamon sticks (about 31/2 in. each; optional)

Directions:
In a 1-1 1/2-quart pan over medium heat, stir butter until melted. Add cinnamon, nutmeg, cloves, and allspice; stir. Add sugar. Remove from heat; mix well.

In a 4-5 quart pan over high heat, bring cider to a boil, about 15 minutes.

Combine butter mixture and hot cider in a pitcher or thermos. To serve, pour hot spiced cider into mugs (12 oz.) and to each add 2 to 3 tablespoons rum, to taste. Stir with cinnamon sticks or spoons.

Crispy Smoked Mozzarella with Honey and Figs

Rating: 5 of 5

Notes: Another one of my favorites.

I'd like to give another shout-out to Shelby. She also did a majority of the work on these. I doubt I could have had her patience when dealing with the phyllo dough.

Phyllo dough is a PAIN to work with. Try to keep it in a humid environment and make sure it is thoroughly defrosted... it kept crumbling for us.

Ingredients:
     6 sheets phyllo dough
     6 ounces smoked mozzarella, cut into 6 equal pieces
     Vegetable oil, for frying
     8 ounces dried figs, stemmed and quartered
     3/4 cup honey, plus more for drizzling
     3 teaspoons black sesame seeds

Directions:
In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Goat Cheese and Sun Dired Tomato Profiteroles with Herb Oil

Rating: (I haven't tried it yet, I will get back about it though... from popular opinion these are fantastic.)

Notes: This recipe makes WAY too much herb oil. You do not need that much.

Ingredients:
Profiteroles:
     1/2 cup water
     1/4 cup unsalted butter, cut into pieces
     Pinch salt
     1/2 cup all-purpose flour
     3 large eggs
     3 tablespoons grated Parmesan
     Pinch freshly ground black pepper
   
Filling:
     8 ounces goat cheese, room temperature
     1/4 cup cream
     1/2 cup diced sun dried tomatoes
     Pinch salt and freshly ground black pepper
   
Herb Oil:
     3/4 cup fresh mint leaves
     3/4 cup fresh basil leaves
     1 cup olive oil
     Pinch salt
     Freshly ground black pepper
     1 cup chopped toasted walnuts, for garnish
   

 Directions:

Preheat the oven to 350 degrees F. Line a heavy large baking sheet with a silicon pad or parchment paper. Combine the water, butter, and salt in a heavy medium saucepan over medium heat. Bring to a boil, stirring until the butter melts. Add the flour and stir over medium heat for 1 minute. Cool for 5 minutes. Crack the eggs into a measuring cup. Use a wooden spoon to beat the eggs into the dough, 1 at a time. Stir in the Parmesan and pepper. Spoon 18 mounds of dough onto the prepared baking sheet, spacing 2 inches apart. Bake until the profiteroles are puffed and golden, about 45 minutes. Allow the profiteroles to cool completely.
For the Filling:

Combine the goat cheese and cream in a medium bowl. Using an electric mixer, whip together the cheese and the cream. Stir in the tomatoes, salt and pepper. Set aside.
For the Herb Oil:

Combine the herbs in a food processor and pulse to chop the herbs. With the machine running add the oil, salt, and pepper. Transfer to a small bowl, cover with plastic wrap and set aside.


Using a serrated knife, cut off the top of the profiteroles. Fill each profiterole with a spoonful of the goat cheese mixture and return the top of the pastry. Place a few profiteroles on a serving plate, drizzle with herb oil, and sprinkle with walnuts. Serve.

Brie En Croute

Rating: 5 of 5


Notes: Wow... Just wow...

(I actually made this in our toaster oven... I had run out of room in the oven...)

Ingredients:

     1 sheet frozen puff pastry, pre-packaged
     1 tablespoon unsalted butter
     1/2 cup walnuts
     1/8 teaspoon ground cinnamon
     1 (8-ounce) wheel Brie
     1/4 cup brown sugar
     1 egg, beaten
     Crackers, for serving

Directions:

Preheat oven to 375 degrees F.

Defrost puff pastry for approximately 15 to 20 minutes and unfold.

In a saucepan, melt the butter over medium heat. Saute the walnuts in the butter until golden brown, approximately 5 minutes. Add the cinnamon and stir until walnuts are coated well. Place the walnut mixture on top of the Brie and sprinkle the brown sugar over the mixture. Lay the puff pastry out on a flat surface. Place the brie in the center of the pastry. Gather up the edges of the brie, pressing around the brie and gather at the top. Gently squeeze together the excess dough and tie together with a piece of kitchen twine. Brush the beaten egg over top and side of Brie. Place Brie on a cookie sheet and bake for 20 minutes until pastry is golden brown.

Serve with crackers.

Herbed Roast Turkey

Rating: 5 of 5

Notes: Most successful bird I've made yet. The recipe I used the past couple years was good, but took forever. This bird remained moist without basting and had a great flavor. Also, a shout-out to Shelby for doing the majority of work while I prepped a lot of the other dishes.... Granted she did enjoy "dissecting" the bird. (See a pic at the bottom of the post for an amusing pic)

Ingredients:
Turkey and Brine

• 2 cups table salt
• 1 turkey (12 to 14 pounds gross weight), rinsed thoroughly; giblets and neck reserved for gravy (if making), and tailpiece removed
• 1 sprig rosemary, thyme, marjoram

Herb Paste

• 1 1/4 cups chopped fresh parsley leaves (roughly chopped)
• 4 teaspoons minced fresh thyme leaves
• 2 teaspoons chopped fresh sage leaves (roughly chopped)
• 1 1/2 teaspoons minced fresh rosemary
• 1 medium shallot , minced (about 3 tablespoons)
• 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
• 3/4 teaspoon grated lemon zest , from 1 lemon
• 3/4 teaspoon table salt
• 1 teaspoon ground black pepper
• 1 teaspoon Dijon  pale ale and honey spice mustard
• 1/4 cup olive oil

Gravy

• 2 cups drippings
• 2 tbsp floud 

 Directions:
      1. FOR THE TURKEY AND BRINE: Dissolve salt in 2 gallons cold water in large stockpot or clean bucket. Add turkey and refrigerate 4 to 6 hours.
      2. Remove turkey from brine and rinse under cool running water. Pat dry inside and out with paper towels. Place turkey breast side up on flat wire rack set over rimmed baking sheet or roasting pan and refrigerate, uncovered, 30 minutes. Alternatively, air-dry turkey (see note above).
      3. FOR THE HERB PASTE: Process parsley, thyme, sage, rosemary, shallot, garlic, lemon zest, salt, and pepper in food processor until consistency of coarse paste, ten 2-second pulses. Add mustard and olive oil; continue to process until mixture forms smooth paste, ten to twelve 2-second pulses; scrape sides of processor bowl with rubber spatula after 5 pulses. Transfer mixture to small bowl.
      4. TO PREPARE THE TURKEY: Adjust oven rack to lowest position; heat oven to 400 degrees. Line large V-rack with heavy-duty foil and use paring knife or skewer to poke 20 to 30 holes in foil; set V-rack in large roasting pan. Remove turkey from refrigerator and wipe away any water collected in baking sheet; set turkey breast side up on baking sheet. Tuck wings behind back and tuck tips of drumsticks into skin at tail to secure.
      5. Using hands, carefully loosen skin from meat of breasts, thighs, and drumsticks. Using spoon, slip 1 1/2 tablespoons paste under breast skin on each side of turkey. Using fingers, distribute paste under skin over breast, thigh, and drumstick meat.
      6. Using sharp paring knife, cut 1 1/2-inch vertical slit into thickest part of each breast. Starting from top of incision, swing knife tip down to create 4- to 5-inch pocket within flesh. Place 1 tablespoon paste in pocket of each breast; using fingers, rub in thin, even layer.
      7. Rub 1 tablespoon paste inside turkey cavity. Rotate turkey breast side down; apply half remaining herb paste to turkey skin; flip turkey breast side up and apply remaining herb paste to skin, pressing and patting to make paste adhere; reapply herb paste that falls onto baking sheet.
      8. TO ROAST THE TURKEY: Place turkey breast side down on prepared V-rack in roasting pan. Roast 45 minutes.
      9. Remove roasting pan with turkey from oven (close oven door to retain oven heat). Using clean potholders (or wad of paper towels), rotate turkey breast side up. Continue to roast until thickest part of breast registers 165 degrees and thickest part of thigh registers 170 to 175 degrees on instant-read thermometer, 50 to 60 minutes longer. (Confirm temperature by inserting thermometer in both sides of bird.) Transfer turkey to carving board; let rest 30 minutes. Carve turkey and serve.
     10. To make gravy, take 2 cups of the drippings and put into a small sauce pan. Add 2 tbsp of flour and simmer until thickened.

Slow Cooker Stuffing

Rating: 5 of 5

Notes: Hands down the best stuffing recipe I've found. It's simple and delicious. Will be using this recipe for every Thanksgiving I host in the future.

Ingredients:

•      1 cup butter or margarine
•      2 cups chopped onion
•      2 cups chopped celery
•      1/4 cup chopped fresh parsley
•      12 ounces sliced mushrooms
•      12 cups dry bread cubes
•      1 teaspoon poultry seasoning
•      1 1/2 teaspoons dried sage
•      1 teaspoon dried thyme
•      1/2 teaspoon dried marjoram
•      1 1/2 teaspoons salt
•      1/2 teaspoon ground black pepper
•      4 1/2 cups chicken broth, or as needed (I used approximately 2 cups)
•      2 eggs, beaten

Directions:

   1. Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently.
   2. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover.
   3. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.

Glazed Carrots

Rating: 3 of 5

Notes: I've found that I really only like carrots sauteed in butter with a little bit of parsley. Although, this recipe had a beautiful color.

Ingredients:
1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
1/2 teaspoon table salt
3 tablespoons granulated sugar
1/2 cup low-sodium chicken broth
1 tablespoon unsalted butter , cut into 4 pieces
2 teaspoons a squeeze of lemon juice
Ground black pepper

Directions:
      Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes. Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes. Off heat, add lemon juice; toss to coat. Transfer carrots to serving dish, scraping glaze from pan. Season to taste with pepper and serve immediately.

Sweet Potato Balls

Rating: 4 of 5

Notes: I'm not a huge fan of the classical candied yams dish; I thought this would be a nice analogue. I wasn't disappointed. The coconut and orange set off the flavor nicely. However, I would probably half the orange juice next time. It was a smidge strong.

Ingredients:
     4 large sweet potatoes
     2/3 cup packed brown sugar
     2 tablespoons orange juice
     1 teaspoon orange zest
     1/2 teaspoon freshly grated nutmeg
     2 cups shredded coconut, sweetened
     1/2 cup granulated sugar
     1 teaspoon ground cinnamon
     1 large marshmallow per potato ball

Directions:
Preheat oven to 350 degrees F.

Bake the potatoes until tender, then peel and mash them. Stir in the brown sugar, orange juice, zest and nutmeg. In a separate bowl, toss the coconut with the sugar and cinnamon. Press mashed potatoes around each marshmallow, creating a 2 to 3-inch diameter ball. Roll the balls in the coconut mixture. Bake for 15 to 20 minutes. Watch carefully for the last few minutes of cooking; the expanding marshmallows can cause the potato balls to burst open.

Cranberry Sauce

 Rating: 5 of 5

Ingredients:
     1 cup white sugar
     1 cup orange juice
     1 (12 ounce) package fresh cranberries

Directions:
   1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Smothered Green Beans

 Rating: 5 of 5 (if you like bacon)

Notes: An old Southern classic. 'Nuff said. I'd like to try this recipe with black forest bacon.

Ingredients:
     6 thick slices bacon peppered bacon, chopped
     1/2 cup onions, minced
     1 teaspoon minced garlic
     1 pound fresh green beans, trimmed
     1 cup water
     1/8 teaspoon salt
     1 pinch ground black pepper

Directions:
   1. Place bacon in a large, deep skillet. Cook over medium high heat until the fat begins to render. Stir in onions and garlic; let cook for 1 minute. Stir in beans and water. Let the beans cook until the water has evaporated and the beans are tender. If the beans are not tender once the water has evaporated, add a small amount more water and let them cook until tender. Season with salt and pepper (to taste) and serve.

Pecan Pie

Rating: 5 of 5


Notes: My dad compares this recipe to my grandmother's... and she's got traditional Southern recipes on her side. :D

Ingredients:
     1 cup light dark brown sugar
     1/4 cup white sugar
     1/2 cup butter
     2 eggs
     1 tablespoon all-purpose flour
     1 tablespoon milk
     1 teaspoon vanilla extract
     1 cup chopped pecans

Directions:
   1. Preheat oven to 350 degrees F (175 degrees C).
   2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar and the flour; mix well. Last add the milk, vanilla and nuts.
   3. Pour into an unbaked 9-in pie shell. Bake in preheated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done.

Upside-Down Pear Honey Spice Cake

Rating: 4 of 5
Notes: I couldn't get the taste of pumpkin bread out of my head. It was a very autumn cake though. Not disappointed. I wish I had used a different type of honey. I only ended up using half of my pears. I also had to redo the caramel. Make sure your pear slices are room temperature. Otherwise, they end up cooling the caramel faster. I also wish I had thought of a way to make the center look prettier.


Ingredients:
9 tablespoons unsalted butter
16 oz. (1-1/3 cups) honey
1 egg, beaten
1 cup milk
1 teaspoon vanilla extract
2-1/4 cup (9 oz.) all-purpose flour
1/2 teaspoon salt
1-1/2 teaspoon baking soda
1-1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
4 ripe Bartlett pears
1 cup sugar
3 tablespoons unsalted butter

Directions:
Preheat oven to 350°F (180°C). Butter a 10 x 2-inch round cake pan (do not use a shallower pan, —the cake will over-flow).

Peel the pears. Cut into quarters lengthwise and remove the cores. Cut each quarter in half lengthwise.

Place the sugar in a large sauté pan and place over medium heat. When the sugar begins to melt, stir with a wooden spoon. Continue to stir and cook until all the lumps of sugar are dissolved and the sugar syrup is a light amber color (this will only take a minute or two). Remove the pan from the heat and add the 3 tablespoons of butter (be careful, the hot caramel will sputter when the butter is added). Stir until the butter is incorporated.

Working quickly, pour the hot caramel into the prepared cake pan—tilting the pan to completely cover the bottom.

Being careful not to burn your fingers on the hot caramel, fan the pears in a circle around the edge of the cake pan; fill in the center with the remaining 6 or 7 pear slices. If the caramel hardens before the pears are in place, set the pan over low heat (or in the oven) to soften the caramel. It is important that the pears are "stuck" in the caramel as it sets up as the batter is quite thin, and the pears will float if they are not "attached" to the caramel. Set the pan aside.

Put the 9 tablespoons of butter and the honey in a saucepan and place over medium heat. Gently warm until the butter is melted. Do not let the honey boil. Whisk to combine; set aside.

In a small bowl, combine the egg, milk and vanilla. Set aside.

Combine the dry ingredients in a large bowl. Pour the honey/butter mixture over the dry ingredients and whisk until smooth. Add the egg mixture and whisk until well combined. Pour the batter over the pears.

Bake the cake until a toothpick inserted in the center comes out clean, about 40-50 minutes. Cool the cake for 10 minutes in the pan. Invert the cake onto a serving platter. Serve slices of cake with a dollop of crème fraiche drizzled with a little honey.

Chocolate Mousse Flavored with Rum

Rating: 4 of 5

Notes:This isn't really mousse, it's chocolate whipped cream. if you don't mind eating whipped cream, it's good.

Ingredients:

• 1 1/3 cups whipping cream
• 1/2 cup granulated sugar
• 1/3 cup unsweetened cocoa
• 1/4 teaspoon rum extract  
• 1 teaspoon vanilla extract

Directions:
Beat together all ingredients until mixture is smooth and mounds softly.

Grapefruit Sorbet

 Rating: 2 of 5

Notes: It was too sugary and not fruity enough. Also, letting the liquid set for a few days, I think it lost its awesome flavor from the other night. (Ash and I put half of the sorbet liquid into our tequila. :D )

I also want to say thanks to my future mother-in-law for our ice cream maker! Love you!

Ingredients:

2 cups sugar

2 cups water

11/2 cups freshly squeezed pink grapefruit juice

1/4 cup orgeat syrup

1 tablespoon finely chopped grapefruit zest 

 

Directions:
Combine the sugar and water in a medium saucepan and bring to a boil over mediumhigh heat. Reduce heat to low and simmer without stirring until the sugar dissolves, about 3 to 5 minutes. Cool completely.

This is called a simple syrup, and may be made ahead in larger quantities to have on hand for making citrus sorbets. Allow to cool completely. When cool, add the lemon juice and zest stir to combine. If not freezing immediately, cover and refrigerate until ready to use.

Turn on ice cream maker and pour in ingredients. Allow to mix and freeze until desired serving consistency is reached. Begin checking consistency after 12 to 15 minutes of freezing.

If sorbet is not thick enough, pour back into the freezer bowl and continue mixing/freezing until desired consistency is reached, checking every few minutes.

Chewy Brownies

Rating: 5 of 5

Note: I <3 Cooks Illustrated. These are by far the best brownies I've had in a very long time. They are the perfect balance of flakiness and chewiness. The little pockets of gooey chocolate (from the rough chunks not blended into the batter) are a delight. Unfortunately, I beat the batter too much and there were a whole lot of air bubbles on top. Oh! And I'm seriously starting to think there is something wrong with our oven... I ended up cooking these for over an hour.

 Ingredients:

• 1/3 cup Dutch-processed cocoa
• 1 1/2 teaspoons instant espresso (optional)
• 1/2 cup plus 2 tablespoons boiling water
• 2 ounces unsweetened chocolate , finely chopped (see note and related illustration)
• 4 tablespoons (1/2 stick) unsalted butter , melted
• 1/2 cup plus 2 tablespoons vegetable oil
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 1/2 cups (17 1/2 ounces) sugar
• 1 3/4 cups (8 3/4 ounces) unbleached all-purpose flour
• 3/4 teaspoon table salt
• 6 ounces bittersweet chocolate , cut into 1/2-inch piece

Directions:
1. Adjust oven rack to lowest position and heat oven to 350 degrees. Referring to directions in Making a Foil Sling (related), make sling using the following steps: Cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of pan in the same manner, perpendicular to the first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray with nonstick cooking spray.
2. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. (Mixture may look curdled.) Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces.
3. Scrape batter into prepared pan and bake until toothpick inserted halfway between edge and center comes out with just a few moist crumbs attached, 30 to 35 minutes. Transfer pan to wire rack and cool 1½ hours.

Ashley and Martin's Wedding Cake 10/10/10

Notes:  Not too bad for a first attempt. :)

Rating: I didn't get to taste any of it, but I'm giving it 5 of 5 from feedback from the wedding guests.

Assembly:  The bottom tier consisted of a chocolate cake with a chocolate butter cream between the layers. The top tier consisted of a butter cake with a chocolate butter cream between the layers. The entire cake was covered in a chocolate ganache.


Bottom Tier
Chocolate De'Light Cake 
Ingredients:
2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1 cup granulated sugar
1/2 cup water
3 ounces unsweetened chocolate, coarsely chopped
1/2 cup (1 stick/4 ounces/113g) unsalted butter, at room temperature
3 large eggs, separated, at room temperature
3/4 cup milk, at room temperature
1 teaspoon pure vanilla extract

Directions:
1. Preheat oven to 350°F/180°C. Line two 9 x 2-inch round cake pans with wax paper and grease the paper.
2. Make the Chocolate Cake:
In a large bowl, sift together the cake flour, baking soda, baking powder and salt. In a medium saucepan, combine the brown sugar, granulated sugar, coarsely chopped chocolate and the 1/2 cup of water and cook over moderately low heat, stirring, until smooth. Let cool slightly, stirring occasionally.
3. Using an electric mixer, beat the butter and egg yolks until blended. Gradually beat in the chocolate mixture. Beat in the dry ingredients in two batches, alternating with the milk, until smooth. Beat in the vanilla (batter will be rather thin.)
4. In a medium bowl, using clean beaters, beat the egg whites until barely firm. Stir one-third of the whites into the batter. Fold in the remaining whites until incorporated.
5. Scrape the batter into the two prepared pans. Bake the cakes in the bottom third of the oven for 25 to 30 minutes, or until a cake tester inserted in the center comes out clean. Let the cakes cool for 15 minutes, then remove from pans and place right side up on racks to cool completely.
 Top Tier
Butter Cake
Ingredients:
3 cups all-purpose flour 1 tablespoon baking powder
1/4 teaspoon salt
1/2 pound unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs, lightly beaten, at room temperature
1 cup whole milk, at room temperature
1 teaspoon vanilla extract

Directions:
1. Position the rack in the lower third of the oven and preheat to 350F (180C). Line the bottoms of two 9 x 2-inch round cake pans with parchment or wax paper.
2. Sift the flour, baking powder, and salt onto a piece of wax paper; set aside.
3. In the bowl of a heavy-duty mixer fitted with the paddle blade, beat the butter on medium speed until it is lighter in color; about 45 seconds. Add the sugar in a steady stream, then stop the machine and scrape down the bowl. Resume beating, stopping occasionally to scrape down the sides of the bowl, until the mixture is very light in color and texture, 4 to 5 minutes.
4. Gradually pour in the eggs, about a tablespoon at a time. (If the mixture looks curdled, stop adding the eggs, increase the speed to high, and beat until it looks smooth and shiny. Return the speed to medium, and add the remaining eggs.) Continue beating until the mixture is ivory-colored.The entire process of adding and beating the eggs should take 3 to 4 minutes.
5. Reduce the mixture speed to low. Add the flour mixture in four additions, alternating with three additions of the milk. After each addition, beat until smooth and scrape down the sides of the bowl. Beat in the vanilla with the final addition of milk. Spread the batter evenly in the prepared pans.
6. Bake until the tops spring back when the cakes are lightly pressed in the centers and a toothpick inserted in the centres comes out clean, about 25 minutes.
7.Transfer the layers to wire cooling racks and cool for about 10 minutes. Invert onto the racks or plates and remove the pans. Peel off the paper liners and place them back on the layers, sticky sides up. Invert onto wire racks, right side up, and cool completely on the wax paper. Frost and fill cake when completely cooled.

Chocolate Butter Cream Frosting
Ingredients:
6 ounces semisweet chocolate
2 tbsp. unsalted butter
1 tsp. vanilla extract
1/8 tsp. salt
2 cups confectioners' sugar
1/3 cup milk, or as needed

Directions:
Melt the chocolate in top of a double boiler over simmering water until completely melted. Add butter, vanilla and salt. Mix with the sugar, beat hard with a wooden spoon, adding milk until icing becomes thick and is of good spreading consistency.

Ganache
Ingredients:
9 ounces bittersweet chocolate, coarsely chopped
1 cup heavy cream

Directions:
1. Place the chopped chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth.
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward.

Cheesy Stuffed Chicken

Edit: I apologize readers; this is my second time posting this recipe. >.<

Rating: 5 of 5
Rating Note: I don't actually like this recipe, but it's Mike's favorite. :)


Notes: I use just enough cream cheese and cheddar cheese to coat the inside... otherwise the cheese overpowers the rest of the flavors. Also, I think our oven might not be accurate; this dish took around 60 minutes to cook in our oven. Also, I only make this in batches of 4 chicken breast halves.


Ingredients:
     oil, for greasing pan
     8 boneless, skinless chicken breast halves
     Cream cheese
     Cheddar cheese
     1 cup milk
     1 1/2 cups Italian seasoned bread crumbs
     1/2 cup grated Romano cheese
     1 tablespoon minced garlic
     3/4 cup butter, melted
     2 tablespoons lemon juice
     1/2 teaspoon garlic salt, or to taste
     1/2 teaspoon paprika
     1/2 teaspoon garlic powder

Directions:
   1. Preheat oven to 350 degrees F (175 degrees C). Lightly coat a large, shallow baking dish with oil.
   2. Butterfly each breast by slicing in half horizontally through the center, cutting almost but not completely through. Place one slice each of Cheddar and cream cheese in the center of each breast. Close again as if placing between the pages of a book. Set aside.
   3. Pour milk into a shallow bowl. In a separate bowl, combine breadcrumbs and Romano cheese. Carefully dip each breast first in milk, then in breadcrumb mixture, patting lightly to firmly coat. Place breasts side by side in a single layer in pre-oiled baking dish, tucking edges under to seal.
   4. Melt butter in a small saucepan over medium heat. Stir in lemon juice and garlic, and drizzle evenly over chicken. Season breasts with garlic salt and paprika, if using.
   5. Bake in preheated oven for 30 minutes, or until no longer pink in center and juices run clear.