Who doesn't love chocolate? I only know of a couple of people who don't like chocolate (and I find it very strange). For those who love it like me I challenge you to try this recipe http://www.foodnetwork.com/recipes/heavenly-chocolate-cake-recipe/index.html. It is difficult and I recommend taking your time with each step, but it is sooooo good!
This is a layered cake and tricky to get each layer just the way you want it. My recommendation is to make the mousse and the buttercream ahead and cool them in the refrigerator while you are making everything else. Once the cake is baking you can make the ganache and be able to take your time. Be prepared that the ganache, buttercream and mousse yeild enough for more than one cake. You could pick up a buttercream icing rather than make your own, but it's fun to make the entire thing yourself.
Altering this recipe would be fun and easy as well. You could use a mint icing rather than the marmalade layer and add irish cream flavoring to the cake batter to give it a twist. I love reading others people's reviews so I can use their tips and tricks to perfect my attempt at the recipe.
My mother walked in while I was baking the cake and wondered why I had almost every utensil out to bake this cake. Once she tried it she found it was well worth the mess I had made. Lots of fun and YUMMY!!!
Wednesday, April 6, 2011
Wednesday, March 30, 2011
Zucchini Bread
I LOVE Zucchini Bread! Bread can be tough to make well, though, because it can come out really dry if you don't have a great recipe. I found this recipe (http://allrecipes.com/Recipe/Moms-Pineapple-Zucchini-Bread/Detail.aspx) online and use it all the time. It never gets dry and tastes almost like a dessert rather than a breakfast bread.
When making this recipe I advise using slightly more of the fruit and veggie ingredients than the recipe calls for - it just adds flavor. I also use craisins rather than raisins which adds a tangy flavor. The pineapple makes the bread incredibly moist. Overall the recipe is divine. I love that it makes 2 loaves at once so that I don't have to share all of the bread with others. Yum, Yum, YUM!!!
When making this recipe I advise using slightly more of the fruit and veggie ingredients than the recipe calls for - it just adds flavor. I also use craisins rather than raisins which adds a tangy flavor. The pineapple makes the bread incredibly moist. Overall the recipe is divine. I love that it makes 2 loaves at once so that I don't have to share all of the bread with others. Yum, Yum, YUM!!!
Monday, March 28, 2011
The Chocolate Oblivion Truffle Torte Recipe
I love to share recipes! Especially the ones that are really, Really good. Here is one I tried over the weekend that I found to be decadent and delicious. From The Cake Bible by Rose Levy Beranbaum, this recipe was reprinted on this site http://www.101cookbooks.com/archives/000287.html and I have to say it is a WONDERFUL addition to my favorite recipes.
It truly tastes like a chocolate truffle. I used Belgian bittersweet chocolate, but I would try it again using a number of different flavors. If using a basic bittersweet, I would recommend adding a drizzle of fruit puree (raspberry or strawberry would be best) to give just a touch of additional flavor, but it was great without. The torte is extremely dense and very rich, but it is the perfect after dinner treat.
While I had meant to serve this to my friend Tyler because we loved the torte served at Reserve (a local restaurant in Grand Rapids), my family got to it first and devoured it!!! Sorry, Tyler, I will have to make it again!
It truly tastes like a chocolate truffle. I used Belgian bittersweet chocolate, but I would try it again using a number of different flavors. If using a basic bittersweet, I would recommend adding a drizzle of fruit puree (raspberry or strawberry would be best) to give just a touch of additional flavor, but it was great without. The torte is extremely dense and very rich, but it is the perfect after dinner treat.
While I had meant to serve this to my friend Tyler because we loved the torte served at Reserve (a local restaurant in Grand Rapids), my family got to it first and devoured it!!! Sorry, Tyler, I will have to make it again!
Friday, March 25, 2011
Best Cake Recipe EVER!!!
While in college I took a cooking class to fill some of my elective credits necessary to graduate. That was one of the best decisions I ever made. Deborah Foster, still an Assistant Professor of Family and Consumer Sciences at Ball State Uninversity, taught me the basics of just about everything I needed to know to begin cooking. I really enjoyed her class and met some very interesting people, some of which I'm sure went on to culinary scool to become chefs. With her course I received my first cookbook. I still use it to this day - I LOVE her basic cheesecake recipe.
Once upon a time I was married. As a shower gift I received a set of cookbooks from a friend. The one I really love is "How To Be A Domestic Goddess" by Nigella Lawson. Since I received that book, nine years ago, I have used it to the point that the cover is torn and the pages are covered in ingredients from the various recipes I have tried. I have one true favorite from the book that I think everyone should try because it is so easy to make, so delicious and you can dress it up with so many of your favorite garnishes to make it different each time.
The recipe has been posted here http://technically.us/eat/x/nigellas-dense-chocolate-cake for everyone to try (not sure she would like that, but everyone seems to be sharing recipes these days). My suggestion is to watch the cake carefully - it will overflow the pan so use a cookie sheet on the rack below to catch the excess batter - and leave it in a little longer than the directions say. The consistency around the edges will be a bit firmer so you can actually cut slices, but the center will still be gooey. I also suggest you serve each slice warm - even if the cake was made yesterday it is better to nuke it for a moment to get it warm and gooey all over again.
When it comes to ingredients you must select wisely. I believe that the better the ingredients the better the food will taste. If I'm in a pinch I always grab Ghirardelli's, but if you find a local cooking store you should have more options. Butter is best - don't use margarine, it's really not right to bake with margarine...EVER. The other thing I don't scimp on is the vanilla. My mother bought a bottle of Azteca pure, natural vanilla and it is absolutely fabulous! I no longer use imitation anything.
My preference of garnishes include a scoop of vanilla bean ice cream, fresh raspberries, sliced toasted almonds and a slight drizzle of chocolate sauce over the top. The flavors, textures and the combination of warm cake with cold ice cream will make you feel like you have died and gone to heaven! YUM!!!
Once upon a time I was married. As a shower gift I received a set of cookbooks from a friend. The one I really love is "How To Be A Domestic Goddess" by Nigella Lawson. Since I received that book, nine years ago, I have used it to the point that the cover is torn and the pages are covered in ingredients from the various recipes I have tried. I have one true favorite from the book that I think everyone should try because it is so easy to make, so delicious and you can dress it up with so many of your favorite garnishes to make it different each time.
The recipe has been posted here http://technically.us/eat/x/nigellas-dense-chocolate-cake for everyone to try (not sure she would like that, but everyone seems to be sharing recipes these days). My suggestion is to watch the cake carefully - it will overflow the pan so use a cookie sheet on the rack below to catch the excess batter - and leave it in a little longer than the directions say. The consistency around the edges will be a bit firmer so you can actually cut slices, but the center will still be gooey. I also suggest you serve each slice warm - even if the cake was made yesterday it is better to nuke it for a moment to get it warm and gooey all over again.
When it comes to ingredients you must select wisely. I believe that the better the ingredients the better the food will taste. If I'm in a pinch I always grab Ghirardelli's, but if you find a local cooking store you should have more options. Butter is best - don't use margarine, it's really not right to bake with margarine...EVER. The other thing I don't scimp on is the vanilla. My mother bought a bottle of Azteca pure, natural vanilla and it is absolutely fabulous! I no longer use imitation anything.
My preference of garnishes include a scoop of vanilla bean ice cream, fresh raspberries, sliced toasted almonds and a slight drizzle of chocolate sauce over the top. The flavors, textures and the combination of warm cake with cold ice cream will make you feel like you have died and gone to heaven! YUM!!!
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