Chocolate Espresso Fudge Cake

So here's the deal.  I don't post a lot because I'm waiting to make something worth posting or getting the right picture of it to post.  I'm done with all that.  The great food bloggers of today did not start out perfect.  This is a total learning process.  Practice.  Failure.  Success.  It really doesn't matter.

I look at the blogs that I love and they have three things in common.  Great food/recipes, great pictures, and personality!  Speaking of personality this recipe comes from Jen at Use Real Butter.  Yes, she posts STUNNING pictures and amazing food but she is also super witty and is a great read.  

The moral of my disjointed story?  Blog readers come to a blog to see a great recipes and pictures and stay for the person.  So here I am world!  I'm a 22 year old working a 9-5 in Florida.  I love to dance and bake.  If I go a week without baking something I get a little crazy...just ask my family!

So without hesitation I present to you the Chocolate Espresso Fudge Cake...

This cake came together very nicely.  Of course, as usual, I started it after dinner and was putting on the final touches after midnight.  

I think my favorite part of this cake (besides the icing pattern on top!) was the textural difference between the buttercream and the ganache.  The middle layer was iced with the ganache.  It just had a thick, decadent taste and feel to it.  I used 60% dark chocolate for the ganache.  It was a good choice.  It kept it rich without being overwhelmingly sweet.  

The dots on the top were just fun to eat as the smooth and creamy buttercream combined with the think, rich ganache.

A piped ring of buttercream was a must to keep the ganache from escaping.

Crumb coat!

I used my cake leveler to make a grid for piping the top.  

My grid wasn't perfect but it was close enough.  

I was so happy with this cake.  It is one of the prettiest things I've ever made (in my opinion) and it tasted of pure happy.  If you ever try it you won't be disappointed!

Tiramisu Macarons

This was my first attempt at the notorious macaron.  I found the recipe on tastespotting.com (aka, the best site ever!)

I will admit, they weren't even close to perfect...but they were GOOD!  I highly reccomend the recipe.  I had to make my own almond flour (above), but other than that, it was an easy/fastish recipe.

I didn't get feet.  And my macarons didn't flatten out at all really.  The batter was too dry.

But let me tell you, the flavor delivered!  I used marsala wine instead of rum in the filling.

Tiramisu Macarons (recipe adapted from L. A. Times then by Weeva then by Sarah at SweetEndeavors)
* 1 c + 3 tbsp almond flour
* 2 c + 3 tbsp powdered sugar
* 4 egg whites
* 3/4 tsp cream of tartar
* 4 scant tbsp sugar
* 1/4 c instant espresso (more if you prefer a stronger flavor)
* Mascarpone Filling (recipe below)
* 6 oz dark chocolate, shaved

Line two 17-by-12-inch baking sheets with parchment paper and set aside (you may want to fold over the edges to keep the paper flat). In a food processor or coffee grinder, grind instant coffee granules into powder.

In a food processor, blend the almond flour, powdered sugar and coffee for 1 minute. Sift the blended almond mixture directly into a medium mixing bowl. Set aside. (This can be made up to 2 days in advance.)

Fill a small saucepan halfway with water. Bring to a simmer, then remove from the heat. In the bowl of a stand mixer, whisk the egg whites until foamy. Place the bowl over the pot of hot water and whisk quickly until the egg whites reach 100 degrees on a candy thermometer.

Remove the bowl from the pot of water and whisk in the cream of tartar. Place it on a stand mixer fitted with the whip attachment. Whip on medium speed for 2 minutes, then gradually beat in the sugar. Continue whipping for 6 minutes until the egg whites come to medium stiff peaks (tips droop only very slightly) and are shiny.

Remove the bowl from the mixer. Add egg whites to the almond mixture by gently bringing the flat side of a rubber spatula through the center of the egg whites and up the opposite side of the bowl, folding the dry ingredients over the egg whites. Repeat the same motion 50 times, turning the bowl a quarter turn each time.

Fit a pastry bag with a medium round tip (No. 4) and fill with the mixture. On the parchment-lined baking sheets, pipe 1.5-inch rounds (the batter will be slightly wet) by holding the bag at a slight angle and releasing small amounts of batter. Allow one-half inch between cookies; they will spread slightly.

Keep the piped cookies at room temperature, uncovered, for 1 to 2 hours. (This will help form a skin.) If in a high humidity area, place cookies in oven turned off but with oven light on. Remove cookies from oven and heat to 325 degrees, placing the racks in the center and lower shelves of the oven.

Bake the macarons for 12 minutes, reverse the trays on the racks and rotate. Bake 8 to 10 minutes more, or until firm and not wet. Cool on a rack.

Mascarpone Filling:
* 6 oz mascarpone cheese, softened
* 6 tbsp butter, softened
* 1-1 1/2 c powdered sugar
* 1/4 c marsala wine

In a stand mixer, beat the mascarpone cheese until smooth, 1 minute. Add butter and rum and mix until incorporated. Slowly add powdered sugar to mixer, until filling is thick without being stiff. (The mascarpone should outweigh the sugar flavor.)

Assembly:
Match up fully-cooled macarons for size and shape. Pipe filling on bottom macaron and sprinkle with shaved chocolate. Place top macaron on chocolate and press lightly.

Ghost Poo

Well, my first attempt at making a carved caked was a total fail!  Ha ha.  I wanted to make it tapered like a topsy turvy cake.  Well, that sorta worked.  I filled it with a Kahlua mousse and topped it with buttercream.  So far, so good (not great, but good)

Then came the modeling chocolate.  Sounds simple... 10oz chocolate chips melted, 1/3cup corn syrup.  Mix, chill.  Mold.

This stuff turned to goo as soon as I touched it.  Then it hardened as soon as it hit the cake or I put it down.  My original plan for the cake was to have "fondant-type" circles and maybe fondant lollipops or a spider or two.  Simple.  Cute.

When the modeling chocolate failed I decided to go with it.  (Since it was already after midnight and I had work in the morning)  It would have taken less time to just make some marshmallow fondant and do it right.  So, I used the drippy chocolate to "drip" down the side of my cake.  Why?  I don't know.  It was late.  Then I decided I didn't like how the top of the cake looked so I ripped off some of the slime puddles (and cake and icing that had adhered to it)  Now I was left with a big hole.  Hmmmm, I thought, I should make a stand up ghost.

Word to the wise...NEVER MAKE A CHOCOLATE GHOST!!!!  

Now my cake has a giant turd with eyes and a creepy smile.  Great.  Oh well.  It's 1:30 am by now.  I go to put it in the outside fridge...It doesn't fit.  Solution?  Smash the turd down about an inch.  Now I have a smashed turd with smooshed eyes and a creepy smile.

This morning I open the fridge to find the cake has cracked around the turd in two places.  Oh well, I will either make a bit of marshmallow fondant tonight before the party to make a proper white ghost, or I will serve the turd cake in all its glory.

Please, enjoy.  And laugh.  I am!

Starbucks Salted Caramel Signature Hot Chocolate

The Starbucks website describes this drink as...This delicious sweet and salty combination brings together our rich, indulgent Signature Hot Chocolate and the flavors of buttery caramel and smoked sea salt. It is topped with whipped cream, a swirl of caramel and a sprinkle of our sea salt topping - a combination of artisan sea salt and Turbinado sugar from Hawaii.

I describe it as...amazing.  You must enjoy the whipped cream drizzled with caramel and sea salt first.  The salt and sugar topping is crunchy and powerful.  I was really only looking forward to the topping and I thought the "body" of the drink would be just like their regular hot chocolate with some caramel syrup in it.  Boy was I wrong.  The drink itself is a new blend of cocoas with a more sophisticated, European flavor.  The chocolate has a deeper, darker flavor and it isn't overly sweet.  I don't know what kind of caramel they put in it but it is heavenly.  The caramel flavoring is intense, buttery, and oh so tasty.

I highly recommend this drink.  I am craving one right now!  I was getting to the point of boredom with Starbucks, but they have redeemed their name!  THANK YOU STARBUCKS!  I LOVE YOU!

Daring Bakers August - Better Late Than Never!

So yeah, I'm not really good at deadlines.  I had these done mid August, I just never posted.  These were my tropical storm Faye project.  Ok, I won't post the recipe because everyone else has.  I will just post my results.

YUMMMM!!!!

Ok, so you are probably looking for a little more info than yummmm.  

I had never made pate choux before.  I had no problems making it.  It was actually fun!  I piped the dough and put both sheets in the oven and rotated half way through.  Well, one sheet had perfectly puffed eclairs and the other sheet had half puffed and half FLAT!  It was strange.  But, they did not go to waste.  I was able to "inflate" them with the cream.

I made the chocolate pastry cream just like the recipe had it.  I thought it sounded great, so no need to make any changes.  

I had no problems making the cream.  The recipe said to cut the eclairs open and pipe in the cream.  Where's the fun in that?  I stuck a tip on my pastry bag and shoved it in an end of the eclair and filled that baby up!  Way more fun!

Then came the glaze.  I was confused about the glaze.  Make a sauce, then add x, y, z, and dip in the eclairs.  Ummmm yeah, I made a simple ganache and drizzled it on the eclairs.  Simple, delish.

First Cheesecake

I know, i haven't "blogged" in quite some time!  Not for lack of subject matter, just lack of time.  I never stop baking.  Just ask my family, friends, and co-workers who curse me when I "force" them to eat my treats!

A few MONTHS ago I made my first cheesecake.  It was a co-worker's birthday and he said that cheesecake was his favorite...so...I made a Turtle Cheesecake!

It had a chocolate crust, topped witha layer of melted caramels and pecans and then chocolate cheesecake.  It didn't even crack!  I didn't think it was done because it just wouldn't set up in the oven.  I left it in for like 20 minutes extra!

After it was cooled I added the chocolate ganache and pecans.  It was quite tasty.  The caramel layer was so good because it became a little chewy.  It's a keeper!

The Recipe was found here!

http://fruittart.wordpress.com/2008/03/27/turtle-cheesecake/

Turtle Cheesecake

Crust:

24-26 Oreo (or store brand) cookies, crushed

1/4 c. sugar

1/4 c. melted butter

Filling:

30 vanilla caramels

1/4 - 1/3 c. whipping cream

pecans

Cheesecake:

2 (8 oz) pkgs cream cheese

2 (8 oz) pkgs neufchatel cheese

1 1/2 c. sugar

4 eggs

1/2 c. whipping cream

3 oz. unsweetened chocolate, melted

3 oz. semi-sweet chocolate, melted

Ganache:

1/3 - 1/2 c. whipping cream

8 oz chopped chocolate

chopped pecans

caramel sauce (ice cream topping)

whipped cream

Stir together crust ingredients. Press into the bottom of a 10-inch springform pan. Bake at 350 for 10-12 minutes. Cool.

Heat caramels and whipping cream until caramels are melted and smooth. Pour into cooled crust, making sure you don’t spread it completely to the edge of the pan. Leave 1/4-inch band around the edge. Sprinkle liberally with pecans.

In a large mixing bowl, beat the cheeses until smooth and creamy, scraping the sides often; don’t leave any lumps. Add the sugar and beat again. Add the eggs, one at a time, beating until smooth after each addition, scraping the sides and being certain to incorporate any lumps from the bottom of the bowl. Add the whipping cream and melted chocolate and beat until smooth and evenly colored. Pour on top of pecans.

Bake at 325 F for 50 min with a pan of water on the rack below in the oven. Cool completely.

In a small saucepan, heat whipping cream until it simmers. Remove from heat and stir in chocolate until completely melted. Spread over cheesecake.

Garnish with chopped pecans, caramel sauce, and whipped cream. Refrigerate overnight or until serving.

Red Velvet Cake

I made this cake but i forgot to take a picture of the final cake. But here are a few photos just for kicks!

Brownie Tarts

So I don't really have a recipe for this because I made it up. So I will try to rewrite what I did.

The crusts were simply Gharadeli Chocolate Brownie mix. I used a little more oil and a little less water to make them more dense.

The filling was a ganache. I did 4 different kinds.
I did a raspberry ganache with equal parts (i think!) semi-sweet chocolate chips and cream and I added strained raspberry puree (from frozen raspberries)

The peanut butter filling was pretty much peanut butter and powdered sugar. Think Reeses peanut butter cups.

Then I had a simple white chocolate ganache which ended up being the hardest to make.

And an espresso ganache. Again, semi-sweet chocolate chips, creme, and starbucks double-shot (the little cans)

I filled each tart shell....

and then i piped whipped plain chocolate ganache.

Then i cut them in fourths and served them at work! The End!

Baked Hot Chocolate - OMG

So, i saw this recipe yesterday and had to make it. It was either make the dessert or go to the gym. From the evidence below i think you will be able to come to a conclusion of what i chose.

Baked Hot Chocolate

Note: I doubled this recipe. Who only needs 4 servings of amazingness? This dessert was explained on another blog as "an extremely decadent three layer extravaganza. The top layer is crusty almost soufflé like, the middle layer is like chocolate pudding and the last and bottom layer is very thick “liquidy” chocolate." My hot chocolates had a "souffle" crust with a pudding like filling. It seemed to only be two layers. I don't think i baked them long enough. I made them both in a corningware small casserole and in Pampered Chef 1 cup measuring cups. (if you buy one thing from Pampered Chef make it those 1 cup measuring cups!)

Adapted from “Essence of Chocolate” recipe by Heidi Friedlander, makes 4 servings
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons unsalted butter, cut into cubes
4 large eggs
¼ cup granulated sugar

Position a rack in the middle of the oven and preheat the oven to 350°F. Arrange four ovenproof cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.

Stir the eggs and sugar together in the bowl of a stand mixer set over the simmering water and stir until warm to the touch.

Place the bowl on the stand mixer and, using the whisk attachment, beat 3 to 5 minutes until light and fluffy.

(Egg mix expands a lot)

Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.

Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake for 15 to 20 minutes. The baked hot chocolates will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge but the batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place into a preheated 350 °F over for 5 minutes or until warm.
Top with cocoa whipped cream if desired.

The next photo is a funfeti cake made by my brother and his girlfriend. SUGAR RUSH! It was addicting, tylenol was needed!

Ah, yes. The Lebanese Feast! I cannot take credit for this. My friend's mother made us a beautiful dinner of falafel, tzatziki, hummus, meatballs (i dont know what they were called), lemon chicken, tabouleh, etc. It was amaze-za-zing!