Black Forest Boule-de-Neige Recipe at Epicurious photo by Mark Thomas yield Makes 14 servings Chocolate and cherry — the flavors of Germany's famous Black Forest torte — combine in this moist, fudgy cake. Cake Nonstick vegetable oil spray 1/3 cup cherry preserves 2 tablespoons kirsch (clear cherry brandy) 1 1/2 cups dried tart cherries (about 8 ounces) Kirsch whipped cream 2 cups chilled whipping cream 1/4 cup powdered sugar 4 teaspoons kirsch (clear cherry brandy) 1/4 teaspoon almond extract Preparation For cake: Position rack in lowest third of oven and preheat to 350°F. Melt chocolate with butter in heavy large saucepan over medium-low heat, stirring until smooth. Bake cake in bowl 30 minutes. For kirsch whipped cream: Using electric mixer, beat cream, powdered sugar, kirsch, and almond extract in large bowl until cream holds peaks. Invert cake onto platter. *Available at specialty foods stores and some cookware shops.
Tartelette A lot has been said about Canneles [kah-nuh-leh] : they taste like a fudgy bite of crepe, they are moist on the inside and crispy on the outside, they have a faint hint of rum, etc... I need to add that they are hands down good and truly addictive! I am on batch number 3 and the neighbors only got to try a dozen...Yes, my name is Tartelette and I am a canneles addict. Actually, I am blaming Veronica for this week's thigh expansion! I blogged about Canneles last year when I could not wait to get the proper molds and decided to use muffin tins. Canneles: Makes 18 to 24 depending on your molds 750 milk (2 1/2 cups) 50 gr butter (2 TB) 3 eggs plus 3 egg yolks 200 gr granulated sugar (1 cup) 1 Tb vanilla extract 1/4 cup rum 155 gr flour (1 1/4 cups) In a saucepan, bring the milk to a simmer, add the butter cut into dices. Note about the molds:
Winter-Spiced Molten Chocolate Cakes with Rum-Ginger Ice Cream Recipe at Epicurious photo by Pornchai Mittongtare yield Makes 8 These cakes are great for parties because they can be completely assembled the day before and then quickly baked before serving, for the all-important "ooze" factor. Ice cream 1 pint vanilla ice cream, softened 2 tablespoons chopped crystallized ginger 1 tablespoon dark rum Cakes 14 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped 1 1/4 cups (2 1/2 sticks) unsalted butter 2 teaspoons ground coriander 2 teaspoons ground cardamom 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground white pepper 6 large eggs 6 large egg yolks 2 teaspoons vanilla extract 3 cups powdered sugar 1 cup all purpose flour Preparation For ice cream: Place softened ice cream in medium bowl. For cakes: Generously butter eight 3/4-cup soufflé dishes. Preheat oven to 425°F.
Homemade Samoas « Yeah, that’s right. I made homemade Samoas. OK, so these are a bit more time-consuming to make than your average cookies (there are a few assembly-related steps), but they are so worth it. Because Girl Scouts don’t come along nearly often enough. And – no joke – they taste even better than the originals. Plus: how great would these be as Christmas gifts? I found the Samoas recipe on BakingBites; you can also find recipes for Thin Mints, Do-Si-Dos, Tagalongs, and Trefoils. What you need: For the cookies: 1 cup butter, softened 1/2 cup sugar 2 cups all-purpose flour 1/4 tsp baking powder 1/2 tsp salt 1/2 tsp vanilla extract up to 2 tbsp milk For the topping: 3 cups shredded coconut 12-oz good-quality chewy caramels 1/4 tsp salt 3 tbsp milk 8 oz. dark or semisweet chocolate (chocolate chips are ok) What you do: First, the cookies. 1. 2. 3. 4. 5. 6. 7. Now…the topping! 1. 2. 3. 4. 5. (This step is sort of delicate – and can be painful, what with the hot caramel and all – so be careful. 6. 7.
Devil's Food Cake with Chocolate-Orange Buttercream Recipe at Epicurious photo by Brian Leatart yield Makes 12 servings A subtle hint of lavender accents this lovely dessert. It can also be left out if you prefer. Cake 4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped Buttercream frosting 8 ounces bittersweet or semisweet chocolate, chopped 1/2 cup unsweetened cocoa powder 7 tablespoons (or more) water Preparation For cake: Position rack in center of oven and preheat to 325°F. Sift flour and next 4 ingredients into medium bowl. Bake cakes until tester inserted into centers comes out clean, about 30 minutes. For buttercream frosting: Stir 8 ounces chocolate in top of double boiler set over simmering water until smooth. Beat butter, 1/3 cup powdered sugar, and orange peel in large bowl to blend. Place 1 cake layer on platter. *Dried lavender blossoms are available at natural foods stores and at some specialty foods stores and farmers' markets.
Gimme S’more. Sep22 Nothing says fall, bonfires, and gooey deliciousness like a s’more. Nothing. 34 Comments on “Gimme S’more.” Leave a Comment Peppermint Ice Cream Candyland Cake Recipe at Epicurious For cake: Preheat oven to 350°F. Butter 15x10x1-inch baking sheet; line with parchment. Butter parchment. Whisk first 4 ingredients in large bowl. Bake cake until tester inserted into center comes out with some moist crumbs attached, about 22 minutes. Place 1 cake strip on platter. For candy brittle: Place 20-inch-long sheet of foil on work surface. Being very careful (syrup is extremely hot), pour boiling syrup in wide zigzag lines across foil. Starting at 1 end of brittle, break off irregular pieces, peeling foil as you go. For chocolate sauce: Bring water to simmer in small saucepan. Slice cake and serve with sauce.
NY Style Crumb Cake Yesterday was Martha Monday and I’m a wee bit late with this post. But this awesome recipe will make up for me being tarty. Brette from Martha and Me picked this weeks choice, and a fine choice indeed! She picked Martha Stewart’s New York Style Crumb Cake that is in the March issue of Living Magazine This is such an easy coffeecake to make and the reviews were incredible. My friend Donna said “This is the best coffee cake I have ever eaten. I wanted to bake the cake fresh in the morning, so I made the batter the night before. Then I put all the ingredients for the crumb topping, minus the butter, in a ziplock baggy. In the morning, all I had to do was pull out my cake, and spread a layer of jam on it. Martha suggested Blueberry, but I used my homemade Vanilla Pear Jam. Then I added my melted butter to the crumble mix, and sprinkled it on. There is a lot of crumble, hence the name Crumble Cake. It’s such an impressive coffeecake and really, it couldn’t be easier. This recipe is a winner! Cake:
Chocolate-Peanut Butter Cake with Cream Cheese and Butterfinger Frosting Recipe at Epicurious photo by Mark Thomas yield Makes 12 servings Begin preparing the cake one day ahead. Filling 2 1/4 cups heavy whipping cream 1/2 cup (packed) golden brown sugar 12 ounces bittersweet or semisweet chocolate, finely chopped 1/2 cup old-fashioned (natural) chunky peanut butter Cake 2 1/2 cups all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature 1/2 cup old-fashioned (natural) chunky peanut butter 1 pound golden brown sugar 4 large eggs 1 teaspoon vanilla extract 1 cup buttermilk Frosting 1 1/2 8-ounce packages cream cheese, room temperature 2 cups powdered sugar, divided 6 tablespoons (3/4 stick) unsalted butter, room temperature 1 teaspoon vanilla extract 3/4 cup chilled heavy whipping cream Butterfinger candy bars, coarsely chopped Glazed peanuts Preparation For filling: Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. For cake: Preheat oven to 350°F.
Mini Fruit Pies I love pie. I love eating pie, I love making pie, I love nearly all vartities of pie! The only problem with pie is that the crust always seems to get soggy before we can eat it all — there are just 2 of us you know. So today — as I was contemplating whether or not I should make a pie (and knowing that my husband would definitly want me to make a pie) — I decided to try something new… … mini pies! I figured that if I made mini pies, I could make as many as we needed and I could customize the filling so everyone got their favorite pie. Not sure why I didn’t think of this sooner? Anyway, mini pies are extremely easy and take less than 20 minutes to bake (half that of most full pies) Ingredients: Pie Crust Dough — I used store bought refrigerated crust but feel free to use homemadeFilling — choose your favorite pie fillings and make mini batches of each one (or use canned filling) Directions: Use a biscuit cutter to create mini pie crusts — cut as many or as few as you want What is your favorite pie?
Mile-High Chocolate Cake Recipe at Epicurious Make cake: Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess. Melt chocolate with butter, then cool. Sift together flour, cocoa powder, baking soda, baking powder, and salt. Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes. Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Make frosting and assemble cake: Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Cut each cake horizontally into 2 layers with a long serrated knife. ·Frosting can be made 2 days ahead and chilled, covered.
Simple White Cake Recipe Semisweet Chocolate Layer Cake with Vanilla Cream Filling Recipe at Epicurious photo by Tina Rupp yield Makes 10 to 12 servings Cake 6 ounces semisweet chocolate, chopped Cream filling 1 teaspoon unflavored gelatin Ganache 1 cup heavy whipping cream 2/3 cup light corn syrup 18 ounces semisweet chocolate, chopped Preparation For cake: Preheat oven to 325°F. Whisk all purpose flour and next 4 ingredients in medium bowl. Bake cakes until tester inserted into center comes out clean, about 23 minutes. For cream filling: Place 2 tablespoons cold water in small bowl. Bring 1/2 cup cream to boil in heavy small saucepan. Place remaining 1 cup chilled cream, powdered sugar, and vanilla extract in medium bowl. Place 1 cake on 8-inch cardboard round or tart pan bottom. For ganache: Bring cream and corn syrup to simmer in heavy small saucepan. Place cake on rack set in large rimmed baking sheet. Cut out paper heart shapes of differing sizes and arrange atop cake.