Recipe Fridays!

Pizookies

via White on Rice Couple

This is genius. When my sister came to visit over Memorial Day weekend, we stopped to eat at this place on 2nd St called BJ's, and had one of their odd-named Pizookie's: basically a deep dish cookie with ice cream fabulousness. Then, I found this recipe that references the same thing, and I knew it was kismet;)

Ingredients

160 g (3/4 c) Light Brown Sugar
160 g (3/4 c + 1 T) Granulated Sugar
255 g (1 c) unsalted Butter
2 large Eggs
1 t Vanilla Extract
1 t Sea Salt
370 g (3 c) all-purpose, unbleached Flour
1 t Baking Soda
350 g (.75 lb) Dark Chocolate (cut into 1/2″ chunks or smaller)
4″ ramekins (or other small baking dish)

Vanilla Ice Cream

Preheat oven to 375° F (350° for convection ovens)


1. Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sea salt.


2. Sift together the flour and baking soda. Stir into batter, then add chocolate chunks and stir until well mixed.

3. Fill ramekins 1/2″ deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 12-18 min., or until top starts to turn golden brown. (remember you want them slightly undercooked, but not too doughy.)

4. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream. Grab a spoon and enjoy.

Recipe Fridays!

Homemade Cadbury Creme Eggs

from Not Without Salt

If you lived in my house growing up, Cadbury Eggs were a must at Easter time. We each got one in our basket, and you saved it until the very end, savoring it, leaving the best for last. When I found this recipe, I nearly squeed; I can't wait to try it;) These are pretty advanced, so keep that in mind before tackling this at home!

Ingredients

½ cup Lyle’s Golden Syrup
¾ stick (6 tablespoons) butter, softened
½ teaspoon salt
3 drops orange blossom water (optional)
1 vanilla bean, seeds removed (optional)
1 teaspoon vanilla
3 cup powdered sugar
¼- ½ teaspoon yellow food color
12 oz dark chocolate, chopped (or 1 bag Ghirardelli 60% chips)

Place the butter in the bowl of a stand mixer that has been fitted with the paddle attachment (this can easily be done by hand or with a hand mixer). Add the Golden Syrup, salt, orange blossom water (if using), vanilla seeds and vanilla. Mix on medium-low to combine. Scrape down the sides of the bowl with a rubber spatula to make sure everything is mixed well.

Turn the mixer to low and slowly add the powdered sugar. Mix until completely smooth, scraping down the sides of the bowl as necessary.

Place ⅓ of the mixture into a small bowl and add enough food color to obtain desired color.

Cover both bowls with plastic wrap and put into the freezer for at least 15 minutes. It is necessary that this mixture be very cold while working with it.

 

When the sugar mixture has completely chilled remove from the freezer. Working quickly take about ½ teaspoon of the “yolk” mixture and roll it into a ball. Continue forming your yolks.

Once the yolks are complete place them on a plate or a sheet tray covered with parchment and then put that back into the freezer.

Now working with your “whites” use a tablespoon measure to scoop out the sugar mixture then roll that into a ball. Continue until all the white portion of the sugar mixture is gone.

If the “whites” are too soft place back into the freezer for a few minutes.

Remove the “yolks” from the freezer. Place a “white” in the palm of your hand and gently flatten a bit. Create a indent in the center to rest the “yolk” in. Place the “yolk” in the center of the “white” then cover it up. Roll the “white” into an egg shape. If at any point the sugar mixture gets too soft quickly put it back into the freezer.

Continue this process until all your eggs are complete. Return to the freezer.

While your eggs are chilling temper your chocolate (David Lebovitz has a great post on tempering chocolate).

Or melt the chocolate in a microwave at 30 second intervals stirring very well in between. Add 1 tablespoon canola oil to the chocolate and stir well. This gives you a little more flexibility with the chocolate eliminating some of the need for precise tempering. You will not, however get as nice of a crack as you bite into the egg.

Working with one egg at a time, remove the egg from the freezer and stick a toothpick in it. Dip the egg into the chocolate and carefully let the excess chocolate drip off. Place the toothpick into something – like a yam perhaps – while the chocolate sets.

 

Place the chocolate covered egg into the fridge for 10 minutes while the chocolate sets.

Carefully remove the toothpick from the egg and cover up the small hole with a little bit of tempered chocolate.

Recipe Fridays!

Matzo S'mores

from Martha Stewart

Yes, folks, you're looking at a blog from the future! Blogger decided to post this now, in spite of my instructions. Whatever.

Passover starts Monday at sundown, and this is the first year I won't be able to make it to my best friends' seder. I'll just have to make some of these, and think of them;)

Ingredients

Matzo
Chocolate
Marshmallows, toasted under broiler

Directions

1.Break matzo into small squares.
2.Drizzle melted chocolate on top, and refrigerate until set, about 5 minutes.
3.Layer matzo squares with pieces of chocolate, marshmallows (toasted under broiler), and more matzo squares.

Recipe Fridays!

Warm Chocolate Puddings

from Martha Stewart

It's a little chilly even here in SoCal, and today is grey and rainy. days like this always make me think of warm desserts, and these puddings are the perfect mix of decadent and cozy. I usually skip the ice cream (not a big fan) but the rest is delicious!

Ingredients

Serves 4

• 4 ounces semisweet or bittersweet chocolate, chopped
• 4 tablespoons (1/2 stick) unsalted butter
• 4 tablespoons sugar
• 2 large eggs, yolks and whites separated
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon salt
• Ice cream (any flavor), for serving (optional)

Directions

1. Preheat oven to 375 degrees. Place four 6- to 8-ounce ovenproof bowls on a baking sheet. Set aside.
2. Place chocolate and butter in a medium heatproof bowl set over (not in) a saucepan of gently simmering water. Stir occasionally just until melted, 4 to 5 minutes. Remove from heat; mix in 2 tablespoons sugar, then egg yolks and vanilla. Set aside.
3. In a medium bowl, with an electric mixer, beat egg whites and salt until soft peaks form. Still beating, gradually add remaining 2 tablespoons sugar; beat until mixture is stiff and glossy.
4. Using a rubber spatula, mix about 1/3 egg-white mixture into chocolate mixture; gently fold in remaining egg-white mixture just until combined. Divide among bowls. (Puddings can be prepared in advance up to this point; cover with plastic wrap, and refrigerate up to 1 day.)
5. Bake until tops are puffed and cracked but insides are still quite soft (a toothpick inserted in center will come out gooey), 20 to 25 minutes, or 25 to 30 minutes if puddings were previously refrigerated. Serve, warm or at room temperature (puddings may sink as they cool), topped with ice cream, if desired.

Recipe Fridays!

Devil's Food Cupcakes

from Martha Stewart

Having just made a fantastic devil's food wedding cake, these sound scrumptious. And, how cute are those little chocolate curls on top?

Ingredients

• 3/4 cup unsweetened Dutch-process cocoa powder
• 3/4 cup hot water
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 1/4 teaspoons coarse salt
• 1 1/2 cups (3 sticks) unsalted butter
• 2 1/4 cups sugar
• 4 large eggs, room temperature
• 1 tablespoon plus 1 teaspoon pure vanilla extract
• 1 cup sour cream, room temperature
• Chocolate Ganache Frosting
• Chocolate Curls, for decorating (optional)

Directions

1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
2. Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
3. Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
4. To finish, use a small offset spatula to spread cupcakes with frosting. Refrigerate up to 3 days in airtight containers; bring to room temperature and garnish with chocolate curls just before serving.

Recipe Fridays!

Chocolate Gingerbread Bars

from Martha Stewart

Ingredients

Makes 16

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
confectioners' sugar, for dusting (optional)

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.

In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)



 

Recipe Fridays!

Chocolate-Pumpkin Cheesecake Bars

from Martha Stewart

I'm positive that I've posted this recipe before, but it is so delicious that I couldn't resist a repost. Sure, you could bring boring old pumpkin pie to Thanksgiving. Or, you could be the hero of the night. Your choice;)

Ingredients

Makes 16

FOR THE CRUST

20 chocolate wafer cookies, (half a 9-ounce package)
2 tablespoons sugar
4 tablespoons unsalted butter, melted

FOR THE FILLING

2 packages bar cream cheese, (8 ounces each)
1 cup sugar
1 cup canned solid-pack pumpkin puree
3 large eggs
3 tablespoons all-purpose flour
1 teaspoon pumpkin-pie spice
1/2 teaspoon salt
4 ounces semisweet chocolate, chopped

Directions

Preheat oven to 350 degrees. Line bottom and sides of an 8-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on all sides. Set aside.

In a food processor, blend cookies with sugar until finely ground (you should have about 1 cup crumbs); add butter, and pulse until moistened.

Transfer crumb mixture to prepared pan, and press gently into bottom. Bake until fragrant and slightly firm, 12 to 15 minutes. Set aside to cool.

Place cream cheese in food processor; blend until smooth. Add sugar, pumpkin puree, eggs, flour, pumpkin-pie spice, and salt; process until combined. Set aside.

Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted. Add 1 cup pumpkin mixture; stir to combine. Set aside.

Pour remaining pumpkin mixture into prepared pan. Drop dollops of chocolate mixture onto pumpkin mixture; swirl. Bake until cheesecake is set but jiggles slightly when gently shaken, 40 to 50 minutes.

Cool in pan. Cover; chill until firm, at least 2 hours (and up to 2 days). Using overhang, transfer cake to work surface. With a knife dipped in water, cut into 16 squares. Serve

Recipe Fridays!

Chocolate-Mint Cupcakes

from Martha Stewart

Yum. Just yum. The coming of winter always makes me think of mint; its coolness and refreshging bite are like stepping into the snow after sitting by the fire. And, who can go wrong with chocolate?

Ingredients

Makes about 18

1 1/2 cups all-purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup buttermilk
3 tablespoons vegetable oil
3/4 cup warm water
1 teaspoon pure peppermint extract
Mint Buttercream
Chocolate-Mint Leaves, for garnish

Directions

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt. Add eggs, buttermilk, oil, water, and peppermint extract, and beat with a mixer on low speed until smooth.

Divide batter among muffin cups, filling each 2/3 full. Bake, rotating tins halfway through, until a tester inserted in the center comes out clean, 20 to 25 minutes. Let cupcakes cool in tins on wire racks for 10 minutes. Transfer cupcakes to racks, and let cool. Undecorated cupcakes will keep, covered, for 1 day, or frozen for up to 2 months.

Spoon buttercream into a pastry bag fitted with a large, plain tip. Pipe small mounds on tops of cupcakes. Flatten mounds with an offset spatula, then top with chocolate-mint leaves.

 

Recipe Fridays!

Chocolate Decadence

from Williams Sonoma

This is way too delicious to be denied. I made this once, years ago, and I'm thinking it's time to whip it up again . . .

Ingredients:

For the raspberry sauce:

2 1/2 cups fresh raspberries or thawed frozen unsweetened raspberries
1/2 cup superfine sugar
1/4 cup framboise or other raspberry-flavored liqueur (optional)

For the cake:

1 lb. semisweet or bittersweet chocolate, chopped
10 Tbs. (1 1/4 sticks) unsalted butter, at room temperature
4 extra-large eggs, at room temperature
1 Tbs. sugar
1 Tbs. all-purpose flour
1 cup heavy cream, whipped

Directions:

To make the raspberry sauce, place the raspberries, sugar and framboise, if using, in a blender or in a food processor fitted with the metal blade. Puree until smooth. If you prefer a seedless sauce, pass the puree through a sieve.

To make the cake, position a rack in the middle of an oven and preheat to 425ºF. Butter an 8 or 9-inch springform pan or a layer cake pan. Line the bottom with a circle of parchment paper or waxed paper cut to fit precisely. Butter the paper and dust with flour; tap out any excess.

Place the chocolate and butter in a large heatproof bowl or the top pan of a double boiler. Set over a pan of gently simmering water but not touching the water. Stir occasionally until melted and combined completely. Remove from the heat and let cool slightly.

Place the eggs and sugar in a bowl. Using an electric mixer set on high speed, beat until light, fluffy and tripled in volume, 5 to 10 minutes. Reduce the speed to low and beat in the flour. Using a rubber spatula, fold one-third of the egg mixture into the chocolate to lighten it, then fold in the remaining egg mixture, taking care not to deflate the batter. Pour and scrape the batter into the prepared pan and smooth the top.

Bake for exactly 15 minutes. Let cool completely to room temperature. Do not refrigerate or the cake will stick to the pan. Invert the cake onto a flat serving plate and peel off the paper.
Cut into small wedges and serve each wedge atop some of the raspberry sauce. Top with whipped cream.

Makes one 8 or 9-inch cake; serves 12.

Recipe Fridays!

Peanut Butter Crispy Bars

from Smitten Kitchen

Holy crap. WANT. Even if you've never gone near Rice Krispies in your life, you need to try these. Seriously. You will be hooked.

Ingredients

For the crispy crust

1 3/4 cups crisped rice cereal
1/4 cup sugar
3 tablespoons light corn syrup
3 tablespoons unsalted butter, melted

For the milk chocolate peanut butter layer

5 ounces good-quality milk chocolate, coarsely chopped
1 cup creamy peanut butter

For the chocolate icing

3 ounces dark chocolate (60 to 72 percent cocoa), coarsely chopped
1/2 teaspoon light corn syrup
4 tablespoons (1/2 stick or 2 ounces) unsalted butter

Directions

Make the crispy crust: Lightly spray a paper towel with nonstick cooking spray and use it to rub the bottom and sides of an 8-inch square baking pan.

Put the cereal in a large bowl and set aside.

Pour 1/4 cup water into a small saucepan. Gently add the sugar and corn syrup (do not let any sugar or syrup get on the sides of the pan) and use a small wooden spoon to stir the mixture until just combined. Put a candy thermometer in the saucepan. Cook over medium-high heat and bring to a boil; cook until the mixture reaches the soft ball stage, 235 degrees F.

Remove from the heat, stir in the butter, and pour the mixture over the cereal. Working quickly, stir until the cereal is thoroughly coated, then pour it into the prepared pan. Using your hands, press the mixture into the bottom of the pan (do not press up the sides). Let the crust cool to room temperature while you make the next layer.

Make the milk chocolate peanut butter layer: In a large nonreactive metal bowl, stir together the chocolate and the peanut butter. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is smooth. Remove the bowl from the pan and stir for about 30 seconds to cool slightly. Pour the mixture over the cooled crust. Put the pan in the refridgerator for 1 hour, or until the top layer hardens.

Make the chocolate icing: In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter.

Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. Remove the bowl from the pan and stir for 30 seconds to cool slightly. Pour the mixture over the chilled milk chocolate peanut butter layer and spread (actually, I found it easier to just roll it around until it coated smoothly, avoiding the risk of picking up any of the peanut butter layer with it) into an even layer. Put the pan into the refrigerator for 1 hour, or until the topping hardens.

Cut into 16 squares and serve. The bars can be stored in the refrigerator, covered tightly, for up to 4 days.

Recipe Fridays!

Whoopie Pies

from Epicurious

I loooove whoopie pies. They are the next cupcake, in my humble opnion; there are so many new and delicious flavors coming out, like peanut butter and chocolate fudge and such, that it's hard not to get excited. This is a really nice, simple recipe, ready to be futzed with and personalized to your heart's content;)

Ingredients

For cakes

2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling

1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla


Directions

Make cakes:


Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:

Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks' notes:
 • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature.

Recipe Fridays!

Chocolate Mint Cookie Sandwiches

from Martha Stewart Cookies

I know I've been kind of a slug this week with posting; I'll remedy that next week, I swear! It's been pretty busy around Seamstressland, with putting together my lookbook, gearing up to apply for my first craft show, and just crazy life in general! So, it's time to take a breath and enjoy some yummy chocolatey cookies. Mmmmmmm;)

Ingredients

Makes 3 dozen

FOR THE COOKIES

1 cup unsweetened Dutch-process cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1 large egg, room temperature
Confectioners' sugar, for work surface

FOR THE GANACHE

1/4 cup heavy cream
6 ounces semisweet chocolate, very finely chopped
3/4 teaspoon pure peppermint extract

FOR THE GLAZE

6 ounces semisweet chocolate, very finely chopped

Directions

Make cookies: Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, and shape each half into a disk; wrap in plastic. Refrigerate until firm, about 1 hour (or overnight).

Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with confectioners' sugar. Roll out dough to 1/8 inch thick. Cut out cookies using a 2-inch round cookie cutter; space 1/2 inch apart on baking sheets lined with parchment paper. Repeat with remaining scraps of dough. Bake cookies until firm, rotating sheets halfway through, 10 to 12 minutes. Let cool completely on sheets on wire racks.

Meanwhile, make ganache: Bring cream to a boil in a small saucepan over medium-high heat. Add chocolate. Cook, stirring constantly until chocolate is smooth. Stir in peppermint extract. Let cool slightly, 10 to 15 minutes.

Spoon 1 teaspoon ganache onto the bottom of 1 cookie; sandwich with another cookie. Repeat with remaining cookies and ganache. Refrigerate until firm, about 10 minutes.

Make glaze: Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring constantly. Let cool slightly. Dip one flat side of each sandwich into melted chocolate to coat; gently shake off excess. Place sandwiches, chocolate sides up, on wire racks set over baking sheets. Refrigerate until set, about 15 minutes. Cookies can be refrigerated in a single layer in airtight containers up to 2 days.

Recipe Fridays!

Chocolate Brown Sugar Brownies

from Food and Wine

I LOVE these brownies: easy to make, quick, and the payoff is better than any box mix. I added chocolate chips to the batter instead of nuts (not big fans of nuts in my household), and they were delish;)

INGREDIENTS

 2 sticks (1/2 pound) unsalted butter
 4 ounces unsweetened chocolate, coarsely chopped
 4 large eggs
 1 cup granulated sugar
 1 cup packed light brown sugar
 1 teaspoon pure vanilla extract
 3/4 cup all-purpose flour
 1 cup pecans (4 ounces), coarsely chopped



DIRECTIONS

1. Preheat the oven to 350°. Butter and lightly flour a 9-by-13-inch baking dish. In the top of a double boiler, melt the butter with the chocolate; let cool.
2. Meanwhile, in a large bowl, beat the eggs with the granulated sugar and brown sugar until thickened; beat in the vanilla. Using a rubber spatula, gently fold in the chocolate mixture until combined. Sift the flour over the batter and fold it in. Fold in the pecans.
3. Pour the batter into the prepared pan and bake for about 25 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Let the brownies cool in the pan for 1 hour before cutting into squares.

Recipe Fridays!

Chocolate Cake with Crepe Paper Flowers and a Phyllo Nest

from Martha Stewart

This cake is a lot of work, but it is worth it. I won't waste your time with the directions for the phyllo nest and flowers; if you want to get that crafty, you can, but I just like the chocolate cake;)

Ingredients

Serves 8 to 12


FOR THE CAKE

Unsalted butter, room temperature, for pans
2 1/2 cups all-purpose flour
2 1/2 cups granulated sugar
1 1/4 cups unsweetened Dutch-process cocoa powder, plus more for pans
2 1/2 teaspoons baking soda
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
2 large eggs plus 1 large egg yolk
1 1/4 cups buttermilk
3/4 cup warm water
1/2 cup plus 2 tablespoons vegetable oil
1/2 cup dark rum
1 1/4 teaspoons vanilla extract

FOR THE FROSTING

4 1/2 cups confectioners' sugar
1/2 cup unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
12 ounces cream cheese, room temperature
1 1/2 sticks (3/4 cup) unsalted butter, room temperature
18 ounces bittersweet chocolate, melted
1 1/2 cups sour cream

FOR THE GARNISH

1 thick 16-ounce block bittersweet chocolate, room temperature
Confectioners' sugar, for dusting (optional)
Phyllo nest
Small candy-coated chocolate eggs
Crepe paper flowers

Directions


Make the cake: Butter two 10-by-2-inch round cake pans. Line with parchment cut to fit, and butter parchment. Dust with cocoa, and tap out excess. Sift flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Add remaining ingredients. Mix on low speed until smooth, about 3 minutes. Divide batter among prepared pans.

Bake, rotating pans halfway through, until a toothpick inserted into centers of cakes comes out clean, about 35 minutes. Let cool in pans on wire racks for 45 minutes. Run a knife around edges of cakes to loosen, and turn onto racks. Remove parchment, turn cakes right side up, and let cool completely.

Make the frosting: Sift confectioners' sugar, cocoa, and salt into a bowl. In the bowl of a mixer, beat cream cheese and butter on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Gradually add sugar mixture, beating until combined. Beat in melted chocolate and sour cream until combined.

Make the garnish: Using a vegetable peeler, scrape chocolate at a 45-degree angle. Using a spatula, transfer curls to a parchment-lined baking sheet. Cover with plastic wrap, and refrigerate for at least 30 minutes (or up to 4 days).

To assemble: Using a serrated knife, trim tops of cakes to create level surfaces. Reserve trimmings. Place 1 cake, cut side up, on a cake stand. Spread 2 cups frosting over top. Top with remaining cake, cut side up. Spread remaining frosting over top and sides. Finely grind cake trimmings in a food processor. Sprinkle crumbs over top of cake.

Using tweezers, gently press chocolate curls to sides of cake. Dust top with confectioners' sugar if desired. Decorate with nest, chocolate eggs, and flowers.

Recipe Fridays!

Chocolate Torte with Passover Fudge Glaze

from Martha Stewart

Unfortunately, this year I will be missing my best friends' seder; I have gone every year and have enjoyed the story, the sprinkling, and B's secret Haroset. This year, I'll be in Lansing at the Regency Ball (pics and details to follow!) So, in honor of Passover, here's a dee-licious chocolate torte, completely kosher, of course;)

Ingredients

Makes one 9-inch round cake

1 1/3 cups whole hazelnuts
3/4 cup margarine, melted, plus more for pan
3/4 cup cocoa powder, plus more for pan
1/3 cup matzo cake meal
6 large eggs, separated
1/2 cup packed light-brown sugar

Passover Fudge Glaze

Pinch of salt
1/2 cup superfine sugar

Directions

Heat oven to 350 degrees. Line a baking pan with parchment, and spread hazelnuts on top. Bake until fragrant and toasted, about 10 minutes. Place nuts in a clean kitchen towel, and rub to remove loose skins. Place 1/3 cup nuts in bowl of food processor, and pulse until finely ground; reserve. Roughly chop remaining 1 cup nuts, and set aside.

Grease a 9-inch round cake pan with margarine; dust with cocoa powder. Whisk together remaining 3/4 cup cocoa powder, ground hazelnuts, and matzo meal; set aside.

In a bowl of an electric mixer fitted with the whisk attachment, beat yolks and brown sugar on medium-high speed until mixture holds a ribbonlike trail for 3 seconds when you raise the whisk, about 45 seconds. Fold in 1 cup nut purée from fudge glaze recipe. Transfer to a large bowl; wash and dry mixer bowl and attachment. Place egg whites and salt in mixer bowl; beat with whisk attachment on medium-high speed until soft peaks form, about 1 minute. With mixer running, slowly add superfine sugar; beat until stiff and glossy. Fold egg whites and ground-hazelnut mixture into egg-yolk mixture. Fold in melted margarine. Transfer batter to prepared pan; smooth top with an offset spatula.

Transfer to oven; bake until a wooden skewer inserted in the middle of the cake comes out clean, 35 to 40 minutes. Transfer to a wire rack to cool, about 1 1/2 hours.

Invert pan, and remove cake. Using a serrated knife, slice cake into two layers. Place a 9-inch cake round on a wire rack set on a baking sheet. Place bottom layer of cake on round; spread 1/2 cup fudge glaze on top. Place second layer on bottom layer. Pour remaining glaze over cake, using the offset spatula to cover sides. Refrigerate 30 minutes.

When ready to serve, press chopped hazelnuts onto sides.

Recipe Fridays!

Chocolate Eggs

from Martha Stewart

All right, I know what you're thinking: this is really more of a project than a recipe, but if you can eat it, then in my book it's a recipe. I have been dying to try these for a few years, and I think this spring is the year;)

Martha used Valrhona dark chocolate in this recipe because it is relatively easy to temper; the temperatures that are listed apply specifically to this brand.

Chocolate Egg How-To

1. Using a pin, poke a hole in the bottom of a large raw egg; insert the tip of a utility knife, and turn to open the hole slightly. Using a rotary drill fitted with a 3/8-inch bit, carefully widen the hole to at least 1/2 inch in diameter.
2. Insert pin into the hole to pierce and "stir" the yolk. Hold the egg, hole down, over a bowl, and blow air into the hole with a rubber ear syringe (the air will displace and expel the egg). Rinse out egg. Repeat to make 12 blown eggs (you may want to make extras in case some break).

3. Sterilize eggs: Submerge them in a pot of cold water with 1 tablespoon white vinegar; bring to a boil, then simmer, skimming foam from surface, 10 minutes. Let drain on a pin board. If not dyeing eggs, let dry completely on pin board, 2 to 3 days (check insides for moisture).
4. If dyeing eggs: Mix 4 tablespoons vinegar and 12 drops of blue food coloring with 2 cups boiling-hot water in a heatproof glass or enamel bowl. Fill a separate cup with white vinegar. Using a plastic spoon, dip eggs in vinegar, then into the dye, 2 to 3 minutes. Pat eggs with paper towels to eliminate streaks. (If dye begins to cool while you're working, make a new batch.) Let the eggs dry as described above.
5. Using an offset serrated knife, very finely chop 3 pounds of chocolate. Reserve 1 cup chocolate; using a bench scraper, transfer remaining chocolate to a large heatproof bowl.

6. Temper chocolate: Set bowl over a pan of simmering water. Melt chocolate, stirring occasionally, until a chocolate thermometer registers 131 degrees. (Note: Many brands of dark chocolate should not be heated to more than 118 degrees.) Remove from heat; stir in reserved cup chocolate until completely melted. Pour 2/3 of the melted chocolate onto a clean smooth work surface (such as marble or stainless steel). Spread thinly with an offset spatula. Then gather together chocolate, and take temperature. Continue spreading and gathering chocolate until it cools to 82 degrees to 84 degrees.

7. Scrape chocolate back into bowl with remaining chocolate. Stir until it cools to 82 degrees to 84 degrees. Set bowl over a pan of warm water, and reheat to 88 degrees. To check consistency, dip a spoon in chocolate and remove; chocolate should set in about 2 minutes, turning shiny and hard. Note: This temperature must be maintained as you fill the eggs; keep a thermometer in the chocolate, and check frequently. Rest the bowl on a heating pad wrapped in a towel, or set bowl over the pan of warm (not hot) water.

8. Place eggshells in an egg carton. Place a disposable pastry bag in a tall glass, and fold top down. Fill bag with chocolate; cut tip to create a 1/4-inch opening.

9. For solid chocolate eggs: Insert tip of bag into each egg, and fill with chocolate (about 1/4 cup per egg; fill a new bag with chocolate as needed). Let set completely, about 4 hours.

10. Alternatively, fill eggs with ganache: Fill all eggs with chocolate, then let stand 5 minutes instead of letting chocolate set. Pour chocolate out of eggs into a glass measuring cup, tapping your hand against cup to let most of the chocolate drain out (do not add to tempered chocolate). Let chocolate "shells" set completely.

11. Fill a disposable pastry bag with ganache (recipe follows); cut tip to create a 1/4-inch opening. Insert tip into egg; fill with ganache. Tap egg gently, hole up, on a folded kitchen towel to eliminate air pockets; fill to top. Continue with remaining eggs. Refrigerate until set, about 4 hours. Ganache-filled eggs can be refrigerated up to 1 week; solid eggs can be stored in a cool, dry place until ready to serve.

To Make Ganache

For semisweet ganache, use 2 cups heavy cream and 1 pound semisweet chocolate. For milk-chocolate or white-chocolate ganache, use 1 1/4 cups heavy cream and 1 1/4 pounds milk or white chocolate. Bring cream just to a boil, then pour over finely chopped chocolate into a medium bowl. Let stand 5 minutes; stir until smooth. Press plastic wrap directly onto surface; let stand, stirring occasionally, until cool enough to pipe (no warmer than 80 degrees), 1 to 2 hours.
Note: The steps here are for tempering chocolate by hand. If you work with chocolate frequently, investing in a tempering machine will save time and make cleanup easier -- and the chocolate will be perfectly creamy, smooth, and shiny. Every brand of chocolate requires different tempering temperatures; see package instructions. For Valrhona, the following temperatures apply: milk chocolate, heat to 118 degrees, cool to 81 degrees to 82 degrees, then warm to 84 degrees to 86 degrees; white chocolate, heat to 118 degrees, cool to 79 degrees to 81 degrees, then warm to 82 degrees to 84 degrees.

Recipe Fridays!

Spiced Hot Chocolate

from Martha Stewart

Sometimes, all you really want is a cup of hot chocolate. But, we're not 10 anymore, and it's nice if our hot chocolate treats us like adults, and has a little kick to it;) And the soy milk helps the antioxidents in the dark chocolate absorb better. See? Chocolate can be good for you!

Ingredients

Serves 4

1 quart soy milk
6 ounces dark chocolate, coarsely chopped
1/2 teaspoon ground cinnamon
1/8 to 1/4 teaspoon ground cardamom
1/8 teaspoon ground cayenne pepper
1/8 teaspoon coarse salt

Directions

In a small saucepan, combine all ingredients and whisk over medium-low heat until the chocolate has melted completely and the mixture is steaming hot, about 5 minutes. Serve.

Recipe Fridays!

Sarah Bernhardt Cookies

from Martha Stewart

Okay, I usually try to feature easy recipes on this blog, but every once in a while, I want a challenge as much as the next man. I'm not going to lie: these cookies are a little advanced, and can get very messy. However, the payoff is pretty cool if you can get them right. It may take a couple of tries before they look like the above, and set aside an afternoon of making, freezing, melting, and such, but it will be worth it;)

Ingredients

Makes about 60

 FOR THE FILLING

• 6 ounces semisweet chocolate, coarsely chopped
• 1/2 cup sugar
• 1/2 cup water
• 4 large egg yolks, lightly beaten

FOR THE COOKIE

• 1/4 pound almond paste
• 1/4 cup sugar
• 1 large egg white
• 1/8 teaspoon pure almond extract
• Pinch of salt

FOR THE COATING

• 12 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons pure vegetable shortening

Directions

1. Make the filling: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
2. Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
3. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
4. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
5. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
6. Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
7. Make the coating: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
8. Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve. Will keep refrigerated for up to 3 days.

Recipe Fridays!

Truffle Brownies

from Martha Stewart

These are deelicious;) Chocolatey, gooey, wonderful goodness, from Martha, of course.

Ingredients

Makes about 1 dozen

• 4 tablespoons unsalted butter, plus more for pan
• 3 ounces good-quality unsweetened chocolate, coarsely chopped
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup sugar
• 2 large eggs
• 1/4 cup milk
• 1 teaspoon pure vanilla extract
• 4 ounces good-quality semisweet chocolate, coarsely chopped
• 2/3 cup heavy cream
• Heart-shaped sprinkles, for garnish

Directions

1. Preheat oven to 325 degrees. Butter a 9-inch springform pan, and set aside.
2. Make batter: Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
3. Whisk together flour, baking powder, and salt in a separate bowl; set aside.
4. Put sugar and eggs in the bowl of an electric mixer fitted with the whisk attachment, and beat on medium speed until pale and fluffy, about 4 minutes. Add chocolate mixture, milk, and vanilla, and beat until combined. Add flour mixture; beat, scraping down sides of bowl, until well incorporated.
5. Pour batter into prepared pan. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, 27 to 30 minutes. Let cool completely in pan.
6. Make topping when brownies are cool: Put chocolate in a medium bowl. Heat cream in a small saucepan over medium-high heat until just simmering. Pour over chocolate; let stand 5 minutes. Gently stir until smooth. Allow ganache to cool, stirring every 10 minutes, until slightly thickened, 25 to 30 minutes.
7. Pour ganache over cooled brownies in pan; let set, about 20 minutes. Refrigerate until cold, 30 minutes to 1 hour. Let brownies stand at room temperature at least 15 minutes before serving. Lift out brownies; cut into wedges, wiping knife with a hot, damp cloth between each cut. Scatter sprinkles on top.

Recipe Fridays!

Triple Chocolate Cheesecake

from Martha Stewart

Oh. My. Goodness. I must confess I have not actually tried this one, having just discovered it, but this is going on my list immediately. What's not to love?

Ingredients

1 package (9 ounces) chocolate wafer cookies
6 tablespoons unsalted butter, melted
4 bars (8 ounces each) cream cheese, room temperature
1 1/2 cups sugar
1/2 teaspoon salt
4 large eggs
1 cup sour cream
8 ounces semisweet chocolate, melted
Chocolate Ganache, for topping

Directions

Preheat oven to 325 degrees. Assemble a 9-inch springform pan with the raised side of the bottom facing down.

In a food processor, pulse cookies until finely ground. Add butter, and pulse to moisten. Transfer to prepared pan, and press crumbs firmly and evenly into the bottom. Place pan on a rimmed baking sheet; bake 10 minutes, and set aside.

Wipe out bowl and blade of food processor. Add cream cheese, sugar, and salt; blend until smooth. With motor running, add eggs, then sour cream, and finally chocolate; blend filling until smooth, scraping down sides of bowl as needed.

Pour filling onto crust, and bake just until set, 1 hour. Turn oven off, and let cheesecake sit 1 hour in oven, without opening (this helps prevent cracking).

Run a thin knife around the edge of the pan (this helps prevent cracking, too); leave in pan, and cool completely on wire rack. Cover loosely and refrigerate, at least 6 hours or up to overnight.

Prepare Chocolate Ganache. Unmold cheesecake. Spread ganache in center of cheesecake; let set before serving.