Returning to Bananas: Hazelnut-Chocolate Swirl Banana Muffins

What is it about times of stress and banana desserts? I don’t know about you, but when life throws lemons at me, I like to throw some ripe bananas back at life [see an earlier edition of Going Bananas!]. Looks like this time was no different, as I bring you an inspired concoction. No time to dilly dally, so let’s put that hard earned free time to some good use:

Raw Materials
2 cups of flour
3/4 cup of sugar
6 tbsps of honey
3 ripe bananas
3.5-4 oz (1 bar) of bitter sweet chocolate
1/2 cup of Nutella
3 eggs
1.5 tspns of baking powder
1/4 cup of milk
Tools & Bakeware
microwave-safe bowl
mixing bowl
12 cup muffin pan
muffin liners
2 whisk (preparation whisk and regular)

What I did and what you should do given what I did:

1. Preheat oven to 350 degrees F.

2. In large bowl combine lightly beaten eggs, sugar, and honey, and whisk until well-combined.

3. Gradually add flour, baking powder, and milk to the mixture until well-combined.

4. Crush bananas in a separate bowl (you can use ripe bananas or bananas kept frozen for future banana breads) and add to the mixture.

5. Break the chocolate bar into pieces and microwave until melted (about 1 minute at 70% power). Whisk the melted chocolate using the smaller preparation whisk until uniform and smooth. Mix in the Nutella, until once again smooth and uniform.

6. Add 3/4 of the chocolate-Nutella to the flour mixture and whisk until well-combined. Reserve 1/4 of the chocolate mixture for the final step.

7. Pour muffin mixture into lined cups until almost full (to achieve that desired muffin top, no pun intended =] ). Once complete, place a dollop of the chocolate mixture on top of the muffins-to-be and swirl using a knife or fork.

8. Bake for 20-25 minutes, depending on your oven. And then:

The Starlet

The Supporting Cast

Don’t be alarmed by the smell of bittersweet chocolate and hazelnut invading your kitchen – or the muffin-starved populace knocking down your doors. It’s all very normal. In addition, if you fear this muffin may be too sweet for you, think again. The bittersweet chocolate cancels out what little sugar you add to this recipe, yielding a delightful refreshing muffin that could easily be made in a large batch as a breakfast banana bread with a twist. Enjoy – and of course:

Bon Appetit!

Holy Blueberry!

For the amateur baker, there is something positively sinful about mastering the art of baking a deliciously moist yet deceptively simple chocolate cake. But why dwell on the simple? Why not throw some whole wheat in there for good measure…oh and puréed blueberries for the extra kick?

What if your sinful chocolate cake was anything but simple? Inquiring minds, read on. Rich in flavor, moistened with blueberry juices and cocoa, this Whole Wheat Chocolate Blueberry Cake recipe comes to us once again from BHG, and can be prepared in no time at all. Simple to make? Why yes. But this is no conventional chocolate cake.

Raw Materials
1 cup of whole wheat flour
1 cup of sugar
6 tbspn of unsweetened cocoa
3/4 tspn of baking powder
1/4 tsp. salt
3/4 cup water
1/2 cup fresh blueberries
1 egg
1 cup of Cool Whip
1/2 cup semisweet chocolate pieces
Tools & Bakeware
microwave-safe bowl
mixing bowl
8″x 8″ x 2″ baking pan
whisk

What I did and what you should do given what I did:

1. Preheat oven to 350 degrees F.

2. In medium bowl combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. In blender combine water, blueberries, and the egg.

Cover and blend until smooth. Add to flour mixture. Whisk until well combined. Pour into greased 8x8x2-inch baking pan.

3.Bake 30 minutes or until a toothpick inserted in center comes out clean. Cool completely on wire rack. Invert onto serving platter.

4.In small microwave-safe bowl combine Cool Whip and chocolate pieces. Micro-cook, covered, on 50 percent power (medium) 1 minute. Stir until smooth. Let stand 5 minutes. Pour onto cooled cake, spreading evenly. Top with fresh blueberries.

And because one picture doesn’t quite do it justice, here’s one more for the road:

In a nutshell, this dessert is for the minimalist at heart, the i-just-woke-up-and-threw-this-thing-together baker. It was the simplest cake I have ever made – and by far one of the most rewarding. The whole wheat in this treat makes it much less sweet than a normal chocolate cake, bringing out the deep flavors of dark chocolate with a hint of summer fruit. While it was delicious warm, I found that letting it chill for an hour or two in the fridge really accentuated the blueberry flavor. Try it both ways – and see what works for you. In either case, you and your guests will not be disappointed!

Bon Appetit!

Not Your Grandmother’s Meatloaf: A Journey to Morocco

In a household where red meat is perpetually banned – delicious meat dishes are hard to come by. Think about it, no beef bourguignon, filet mignon, or glazed ham. So you can imagine my delight when – seemingly by divine intervention – I got a hold of a recipe for “Moroccan Meatloaf” in my latest perusal of Better Homes and Gardens. What, pray, is Moroccan Meatloaf you ask? Well, it depends on who you ask. My answer would be: it’s made with LEAN turkey (No red meat? Check!), couscous, raisins, and spices. Jay’s father’s answer: “It’s the only meatloaf that I’ve had that doesn’t require ketchup.”

Well, there you have it ladies and gentleman. A winning recipe by all accounts in my book. Below, you too can share in the delight of this simple and satisfying variation on a tried and true main course, with tomato chutney to boot.

Raw Materials
Meatloaf
1 cup of raisins
1/2 small red onion, chopped 
1/2 cup of couscous, uncooked 
1 tspn salt 
1 tspn curry powder 
1/2 tspn ground cinnamon 
1 lb ground turkey 
1 egg, lightly beaten 
Tomato Chutney
1 pint grape tomatoes
1/2 tspn of ground cinnamon
1/2 small red onion, chopped 
1/2 cup of raisins
Tools & Bakeware
mixing bowl
wooden spoon
8″x 8″ x 2″ baking pan
saucepan with cover
aluminum foil 

What I did and what you should do given what I did:
1. Meatloaf: Preheat oven to 425 degrees F. In large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture and cover for 2 minutes.

2. Add turkey and egg to the mixture and mix well. I found using my hands to be the best way, but a wooden spoon also does the job.

3. Pat mixture into a foil-lined greased 8x8x2-inch baking pan. Bake in the top third of oven for about 30-40 minutes or until cooked through. NOTE: The original recipe called for a 20-min baking time, but it has never taken so little time. On average, it takes about 40 minutes for it be thoroughly cooked in my oven. Checking in on it every 10 min or so after the 20 min mark may be a good idea.

4. Chutney: In saucepan combine the remaining 1/2 cup of raisins, 1/2 of the onion, 1/2 tspn of cinnamon, the tomatoes, and 1/4 cup of water. Cook, covered, over medium-high heat, until tomatoes pop.

Lift meatloaf from pan with foil. Cut into slices and serve with tomato chutney.

Prepare yourself for mouthwatering aromas of curry and spices and meatloaf so juicy and tender that although in the beginning you may have thought you were preparing an “exotic” dish  only in jest, by the grand finale you will be convinced you are a chef of unlimited talents, equipped to fight Bobby Flay any day with your resourcefulness and savvy. No? Well, maybe that was just me. But what’s the harm in a little culinary fantasy?

Enjoy – and be sure to share with me your own cooking flights of fancy.

Bon Appetit!

The Truffle Cheesecake Brownie Swirl

My hiatus from I’d Rather Fall in Chocolate  is officially over, and I’m only too happy to break the fast with the amazing Truffle Cheesecake Brownies Swirl recipe. The original cheesecake brownie was a concoction created by a fellow baker and future psychologist extraordinaire, Ms. Persis Commissariat. Having quickly spotted a jewel of a dessert when I saw one, I begged for her recipe to share with all of you, and below is the product of this fabulous collaboration. Her recipe remains intact for the most part, with some suggestions for possible alterations interjected from me. For chocoholics everywhere – you can do no wrong with this one!

Raw Materials
1 package of dark chocolate brownie mix
(I used Trader Joe’s Truffle Brownie Mix with truffle morsels in the mix – cheap and delicious!)
1 or 2 8 oz packages of cream cheese – (see instructions below)
3 eggs
1/3 cup of sugar
1 stick of butter
Tools & Bakeware
2 mixing bowls
spatula
whisk
8″x 8″ or 13″ x 9″ baking tray 

What I did and what you should do given what I did:
1. Preheat oven to 350F.

2. Follow instructions on your box to make the brownie mix (add 2 eggs and 1 stick of melted butter). Alternatively, you can make your own “mix” from scratch using cocoa powder, dark chocolate or truffle chips, eggs, oil, and water. Pour prepared mix into your chosen baking tray (I used a 13×9 tray).

3. In a separate bowl, soften the cream cheese in the microwave for 30 seconds. Add the remaining egg and mix. Add 1/3 cup of sugar and mix until well blended. *I found that doubling the cheese mixture for this particular recipe using the truffle mix may be a good idea. It adds a more balanced amount of “cheesecake” content to the brownie.*

4. Add the cream cheese mixture to brownie mix and swirl with a butter knife.

5. Bake for 35-40 minutes, or until inserted toothpick comes out clean.

Voila! Garnish with a few ripe strawberries, and enjoy the handiwork. It’s the only moment you’ll get to see it before it’s devoured in minutes. Promise.

Bon Appetit!

Challah-lujah!

I’m sure some of you have heard of using your alumni network for reconnecting, job opportunities, and recommendations. You know what I use mine for? Recipes. That’s right. Just the other day, I got an email from UChicago entitled “A Holiday Gift from the College.” And inside? “Well-Tested Recipes.” That’s what I’m talking about!

My Jewishness recently awakened and Chanukah in its 4th day, I couldn’t resist trying this delicious recipe for challah bread, courtesy of Bob and Joan Fefferman (Robert is the dean of Physical Sciences at the University of Chicago.) I found this particularly ironic since I never really excelled in the physical sciences – but by God I would get an A on this challah!

Raw Materials
1 tbsp sugar
1/4 – 3/4 tsp salt (use less to make the bread sweeter)
1 package active dry yeast
About 3 1/2 cups flour
3 tbsp olive oil
3/4 cup water
3 eggs
Poppy or sesame seeds for the top of bread (optional)
Tools & Bakeware
large greased bowl and a cover for it
rolling surface dusted with flour
greased cookie sheet
(moist) towel

What I did and what you should do given what I did (Warning: this will take several hours, but there’s plenty of inactive time, waiting for the dough to rise. ):
1. In a bowl, combine sugar, salt (when I did mine, it came out a touch more salty than I’d like, so I’m putting in maybe only 1/4 tsp of salt next time), yeast, and 1 cup of the flour. In a saucepan, heat oil and 3/4 cup water until very warm (about 125F). With a mixer set at low speed, beat liquid into dry ingredients. Increase speed to medium and beat for 2 minutes. Reserve 1 egg yolk for later, when we’ll need it to dust the bread.

2. Add one egg white, 2 eggs, and 1 cup flour to the mixture; beat 2 minutes at medium speed. Stir in 1 1/4 cup of the flour. On a floured surface, knead until smooth and elastic, about 10 minutes, working in about 1/4 cup more of the flour.

3. Shape dough into a ball and place in a bowl greased with butter, turning dough to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

4. Punch down dough; turn onto a floured surface; cover; let rest 15 minutes. Cut 2/3 of the dough into 3 equal pieces; roll each into a 13-inch rope. On a greased, large cookie sheet, place ropes side by side and braid together; pinch ends to seal. Cut remaining dough into 3 pieces. Roll each into a 14-inch rope; braid as above.

5. Place small braid along center top of large braid; tuck ends under to seal and keep braid in place. Cover with a towel and let rise until doubled. Some people cover it very gracefully with a somewhat moist towel. The point is to create a humid, warm environment for the yeast to do its work, so whatever you decide to do, keep that in mind.

6. Preheat oven to 375 degrees. In a cup, beat remaining egg yolk; brush onto top of loaf. Sprinkle with poppy or sesame seeds, if you’d like. Bake 30 minutes or until loaf is golden and sounds hollow when tapped. Cool loaf on a rack.

And drumroll please……***…..***….tadaa!

Happy Holidays (& Bon Appetit)!

P.S. My good friend, Ms. Sangeeta Nair-Collins just started her very own food blog, quickly filling up with yummy recipes. And having tried her cooking, I’m an ardent supporter! So, if you’re looking for delicious vegetarian options (seafood included!) – visit her at Sane Cooking, also found under my links section on the bottom right. Happy eating!

The Imperial Russian Pavlova

Let’s begin this story with this question: what does one do with heaps of leftover egg whites? While some of you may have plenty of answers (feel free to comment and share!!), this is the predicament this beginner baker found herself in one fine evening, prior to a certain housewarming – that has by the way yielded enough recipes to share for the entire 2011 blogging year. What do you do? Traditional meringues can be tricky, if not done right. Macaroons? Too much fuss and time. In either case, I was stumped. Thank god for David Lebovitz and Google – otherwise, I would never have connected with this very useful post.  After some poking around on what exactly could be done with said egg whites, I was intrigued by the Pavlova – mostly because it looked beautiful, ethereal, and was softly tugging on some familiar memory that was only a brush away from surfacing.

What is a Pavlova? For those that are familiar with ballet, Anna Pavlova is easily recognized as one of the world’s finest classical ballerinas, and was the principal ballerina for the Imperial Russian Ballet. She too was delicate, beautiful, and is credited for bringing to life the eternal grace of the “dying swan” choreography in Swan Lake. Hence, the name of the dessert. What can I say, I had to make it!

What I wasn’t expecting was how easy it would be (a mixer here is a must because it’s only easy when it’s doing all the real work!) or how delicious. And that memory tugging in the back of my mind? This dessert, so ironically “rediscovered” by me in my mid-twenties is the very same dessert I loved as a child in Russia – only there, it is called the “Bizet.” Yes, after the French composer. Go figure! Without further delay, here’s what you need to do to experience real sugary joy (this recipe is adapted from Simply Recipes). Serve it with a homemade Chantilly cream and fresh fruit.

Raw Materials
Meringue (makes 8-10)
1 1/2 tsps of pure vanilla extract
1/2 tsp of cream of tartar
1 1/2 tbsp of cornstarch
1 1/2 cups of granulated sugar
6 large egg whites (about 6 oz)
Pinch of salt
Chantilly Cream (i.e. fancy whipped cream)
1 cup of heavy (whipping) cream
1 tbsp of granulated sugar (add more if you prefer a sweeter cream)
1/5 tsp of pure vanilla extract
Tools & Bakeware
Electric mixer with whisk attachment
Baking sheet(s)
Parchment paper

What I did and what you should do given what I did:
Line 2 baking sheet with parchment paper.

1. Place rack in the middle of the oven and preheat the oven to 275F.

2. Stir the cornstarch into the sugar in a small bowl.

3. In a large bowl of a mixer, fitted with whisk attachment, whip the egg whites, cream of tartar, and salt for 2-3 minutes, starting on low, increasing gradually to medium speed until soft peaks/trails start to become visible, and the egg white bubbles are very small.

4. Increase the speed to medium-high, gradually pouring in the sugar-cornstarch mixture. Continue to mix for a few minutes.

5. Slowly pour in the vanilla and increase speed to high. Whip until meringue is glossy, and stiff peaks form when the whisk is lifted, about 5 minutes. The good thing is that you can’t really overdo it here. The longer the mixture is whipped, the stiffer it becomes, which is great!

6. Spoon the meringue into 8-10 large round mounds onto your parchment-lined baking sheet. With the back of a spoon, create an indentation in the middle of the mound for holding the filling once the meringue is baked, or you can create a nice peak formations if you don’t want any fillings.

7. Place baking sheet in the oven. Reduce oven temperature to 250°F. Bake for 50-60 minutes, or until the meringues are crisp and dry to the touch on the outside, and white, not discolored or cracked. Check on the meringues at least once during the baking time, and then regularly starting at 50 minutes. Sometimes, 50 minutes is all my pavlovas needed, but sometimes a little extra baking time was required. If they appear to be taking on color or cracking, reduce temperature 25 degrees, and turn the pan around. This may also be a good sign that they are over-done and it’s time to take them out!

8. Once out, let them cool. If tightly sealed in a container, these will keep for up to a week. I personally cannot guarantee more than 3 days, because this is the longest they’ve lasted in my house

9. For the Chantilly cream, you’re about to get a lesson in easy breezy fancy whipped cream: In an electric mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla until the cream takes on a fluffy thick consistency and soft peaks have begun to form. Use immediately or refrigerate until serving.

And Voila! I love to top these mini-meringue cakes with bright colored berries to accentuate the lovely presentation (blueberries featured below). Let me just say, if you’ve never had a Pavlova before you are in for a treat. When my Mom tried my version of this all-too familiar dessert, she said it was like having the most luxurious, decadent ice cream straight from the creamery. The crispy shell of the meringue, the soft marshmallow interior, topped with fresh Chantilly cream and a sauce made from blueberries and a bit of sugar tossed around in a saucepan (featured below) – this was “Bizet” like she’s never had it before. And now you can too!

Bon Appetit!

Eat Pray Love the Raspberry Chocolate Flat Macaroon

While I may have been in writing relapse due to all the recent amazing life changes going on (backpacking through Spain and Portugal, grad school, new job (!), the baking has been never-ending. This little recipe is quite timely, given that though I started this post several months ago, I just saw Eat Pray Love the movie a few weeks ago. Whatever your reviews of the film may be, it’s undeniable that you should have left it with your stomach grumbling for pastas, prosciutto, and pizza.

We may get to those yet, but in the mean time, let me share something delectably unwholesome – the flat macaroon (adapted from Epicurious). Who knew taking the path of least resistance (another post will have to go into the art of puffing up the traditional macaroon just right) would yield such delicious results!

Raw Materials
Macaroons
2 cups of sliced blanched almonds (not slivered)
1 1/2 cups confectioners sugar
3 large egg whites
3/4 teaspoon salt
3 tbsn granulated sugar
Red or pink food coloring
For chocolate raspberry ganache
3 oz fine-quality bittersweet chocolate (60 to 64% cacao), finely chopped
1/3 cup heavy cream
1 tbsn unsalted butter, softened
1/16 teaspoon raspberry extract (more for stronger flavor may be needed)
Tools & Bakeware
2 baking sheets
Parchment paper
Mixing bowls
Electric mixer
Food processor
1 gallon-size sealable plastic bag

What I did and what you should do given what I did:
Line 2 baking sheets with parchment paper.

1. Pulse almonds with 1/2 cup confectioners sugar in a food processor until very finely ground, 2 to 3 minutes, then transfer to a bowl. Sift in remaining cup confectioners sugar, stirring to combine.

2. Beat egg whites with salt in another bowl with an electric mixer at medium speed until they just hold soft peaks. Add granulated sugar, a little at a time, beating, then increase speed to high and continue to beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired shade and mix at low speed until evenly combined. Stir almond mixture into meringue with a rubber spatula until completely incorporated. Don’t be surprised to see the meringue deflate.

3. Spoon batter into bag, pressing out excess air, and snip off 1 corner of plastic bag to create a 1/4-inch opening. Twist bag firmly just above batter, then pipe peaked mounds of batter (the size of a chocolate kiss) onto lined sheets about 1 1/2 inches apart. Let cookies stand, uncovered, at room temperature until tops are no longer sticky and a light crust forms, 20 to 30 minutes. Meanwhile, put oven racks in upper and lower thirds of oven and preheat oven to 300°F.

4. Bake cookies, switching position of sheets halfway through baking, until crisp and edges are just slightly darker, 20 to 25 minutes. Cool completely on sheets on racks, about 30 minutes.

5. While the macaroons bake, make the ganache. Melt chocolate with cream in a metal bowl set over a pan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat, then add butter and raspberry extract (if you want a stronger raspberry essence and flavor, I would suggest adding more extract; I added about a teaspoon of McCormick extract and it was not overpowering in the least), stirring until butter is melted. Let stand at room temperature until cooled completely and slightly thickened.

6. Assembling: Carefully peel cookies from parchment (they will be fragile). Sandwich a thin layer of ganache (about 1/2 teaspoon) between flat sides of cookies.

The nutty flavor, the fragrant raspberry chocolate ganache – you can’t go wrong! Promise.

Bon Appetit!

Lithuanian Apple Delight

Since the dawn of my time, apple pie has been a favorite of mine, from the 2 for $1 fake apple pies that you get in your corner deli to the ones made by my grandmother, fresh out of the oven, filling the air with aromas only your accomplished Grams can summon – I’ve eaten them all. Latticed tops, honey-glazed crusts, round, square, rectangular – there’s no end to the variation, and yet…an apple cake is something I’ve never tried before. Enter Odeta Beggel, a coworker and fellow dessert lover, who decided to share her recipe for a Lithuanian apple cake – a childhood favorite, and easy as – all puns intended – pie. Here’s what you do:

Raw Materials
Batter
4 large eggs
1 cup of vegetable oil/melted margarine
UPDATE -> 1/4 cup of orange juice (how could I forget?)
2.5 tspns of vanilla extract
3 cups of sifted flour
2 cups of sugar
1 tspn of salt
3 tbsp of baking powder
Apples
5 medium apples, peeled and sliced
2 tbsp of ground cinnamon
4 tbsp of sugar
Tools & Bakeware
13 x 9 in pan
wooden spoon
2 large mixing bowls

What I did and what you should do given what I did:

1. Preheat the oven to 350 F.

2. Mix apples with cinnamon and sugar and let stand  in bowl.

3. In another large bowl, mix together all batter ingredients and beat until smooth with a wooden spoon.

4. Butter and flour the pan. Pour half of the batter in the pan and arrange half of the apple slices on top of the batter. Pour the rest of the batter and arrange the remaining apple slices on top.

5. Bake for 1 hour.

Prepare yourself for one of the most delicious creations, with a spongy inside, strong cinnamon flavor, and apples aplenty. It was a huge hit wherever I took it, and using that bit of orange juice in the batter, making it frothy, light, and airy, will probably win the best baking technique of the year!  Thanks, Odeta!

Bon Appetit!

Chocoholic’s Pick-Me Upper

I may have been lagging behind on my postings, but not on my baking – rest assured! While a bit belated, I didn’t want to go into one more recipe without giving a little mention to something that has magically transformed my latest baking adventures! I guess I should have been a bit careful in how many times I disclosed my one on one time with that trusty bowl and whisk, because for my birthday in March I was presented with these beauties by two separate groups, from work co-conspirators to Chicago besties – thank you!

Now, back to our regular scheduled programming. This particular concoction was devised with a specific chocoholic in mind. A few months ago, my friend and next door neighbor broke her leg, forcing her to stay indoors for over 6 weeks! Knowing her affinity for anything chocolate, I set about in search for the perfect remedy to the cabin fever blues, already in full effect by Day 3. Presenting: the Chocoholic’s Pick Me-Upper (the name comes solely from yours truly, but the recipe is adapted from my Golden Book.

Raw Materials:
Cake
4 large eggs, separated
1 cup of confectioners’ sugar
1 cup of all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup of melted butter
Chocolate Cream
2 large egg yolks
3/4 cup of superfine sugar
1/2 cup of softened butter
1/3 cup of all-purpose flour
3 0z (90 g) grated dark chocolate
1/4 tspn of vanilla extract
2 cups of milk
1/4 cup of toasted almonds
Tools & Bakeware:
Mixer
8-in springform pan
rubber spatula
wooden and metal spoons
saucepan
instant-read thermometer
bowl of ice water

What I did and what you should do given what I did:

With a mixer, this cake was super easy to make! My first trial with this recipe was done sans mixer, and the results, while still wholly delicious, were a bit harder to get to simply because a whisk won’t do a great job of integrating the wet and dry ingredients. Clumps of batter will occur, and hours of mixing will ensue. Fair warning to all my bowl-and-whiskers out there!

1. Preheat the oven to 350 F. Butter and flour an 8-in springform pan.

2. Beat the egg yolks and confectioners’ sugar in a large bowl with an electric mixer at high speed until pale and creamy. Use a large rubber spatula to fold in the flour and cocoa powder.

3. With the mixer at high speed, beat the egg whites in a large bowl until stiff peaks form. Fold into the batter, followed by the melted butter.

4. Spoon the batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Cool the cake in the pan for 5 minutes, then loosen and remove the pan sides. Turn out into a rack and let the cake cool completely.

5. Chocolate cream: With mixer at medium speed, beat the egg yolks, sugar, and butter in a large saucepan until pale and thick. Use a large rubber spatula to fold in the flour, chocolate, and vanilla. Gradually stir in the milk. Place over low heat, stirring constantly  with a wooden spoon until the mixture lightly coats a metal spoon or registers 160 F on an instant-read thermometer. The latter method is more trusty, since I was left a bit puzzled by the term “lightly coat.” You really end up just making a judgment call and hoping the coating is “light” enough. Immediately plunge the pan into a bowl of ice water and stir until the egg mixture has cooled. Split the cake in half horizontally. Place one layer on a serving plate. Spread with 1/3 of the chocolate cream. Top with the remaining layer. Spread with the remaining chocolate cream. Sprinkle with the almonds and  – you’re all done!

For those who love chocolate, you can’t go wrong with this cake! And yet, it’s not overwhelming in the least. The cake itself is not very thick, and the cream is smooth and custard-like, so you don’t feel as though you’re overdosing on cacao. The texture of the almonds provides a nice contrast. It’s the sleek, sexy, big flavor comes in small packages kind of cake – and it’s coming to a tea-fest near you!

Bon Appetit!

 

Down the Bunny Hole

It may have been a little while ago, but for me Easter was just around the corner. For the holiday, I took the Chinatown bus to Boston to visit one of my college besties, Meredith. Not only is she a creative genius in her own right, but in addition a culinary tour de force, specializing as far as I’m concerned, in everything foreign, exotic, and sublime. I can still remember the aromatic fragrance of her freshly baked cookies during dinner parties, and to put my money where my mouth is, so to speak, here’s an example of the dinner awaiting me during my visit last winter:

I should have known then that when Meredith hurriedly mentioned “We can even bake for your blog!”, it would be no empty promise. Bake we did, and even I wouldn’t have entirely predicted this one: the Easter Bunny Cake! Taking the most basic of ingredients found in the local mini-mart, this week’s recipe is simple construction meeting creative imagination – and comes courtesy of Meredith Zolnowski and her lovely roommate Sara Holcomb!

Raw Materials
1 box of classic yellow cake mix
1/3 cup of vegetable oil
3 large eggs
Hershey’s strawberry syrup
Betty Crocker’s rich and creamy vanilla frosting
1 pack (14 oz) of angel flake grated coconut
Several tootsie rolls
Tools & Bakeware
Bowl and whisk
Bunny cake pan (see photo below)

What I did and what you should do given what I did:

1. Preheat the oven to 325 F. For the batter, follow the directions on the back of your cake mix box (combining the mix, water, oil, and eggs) and pour the batter in the bunny-form pan. Bake for about 20-25 minutes, or until the toothpick inserted into the center of the cake comes out clean. Place on cooling rack (or stick it in the fridge for a little while to hurry the process along!).

2. While the cake is cooling, prepare the face. Stick a tootsie roll in the microwave for a few seconds just to soften it and roll between your palms until you form about 9 thin “whisker-like” segments. Use 6 for whiskers and 2 to shape the mouth as shown in the photos below. Use additional tootsie to shape two flat disks for eyes. Use scissors to cut up another thin segment into smaller sections, creating the eyelashes. Press each eyelash individually around the disk as seen below to complete the look.

3. Time to decorate! Once the cake has cooled, spread the frosting until the cake is entirely covered. Use as much frosting as necessary, but make sure to leave a little bit for the next part. Pour about a tablespoon (precise amount depends on how much frosting is left) of strawberry syrup into the remaining frosting and mix. The result should be a creamier – and pinker! – version of the original. Spread the pink frosting around the inner-ear portion of the cake (see photo of final result further down if you are not entirely sure what I mean). Take the coconut flakes and cover the white-frosted face of the cake, making sure not to cover the pink ears in any coconut. We don’t want our bunny with ear fuzz!

4. Once your bunny is “dyed” and “furred,” it’s time to place the face. The bunny pan created natural contours for the face, so it shouldn’t be too hard to figure out what belongs where. For our finishing touch, we covered the tootsie nose in a dash of pink frosting…..and voila!

The perfect Easter Bunny Cake – for Easter, and all other festive, spontaneous, or nondescript occasions!

Bon Appetit!