Lightning Cocoa Cake

Bake, fill and frost a cake FROM SCRATCH in an hour.

Yes it is possible.

I just made one for Tish's birthday.

This recipe is perfect even for the first-time baker. It's 100% full proof.

I promise.

Quick Cocoa Cake
Adapted from the Joy of Cooking

2 8" round pans

1 1/2 cups cake flour or 1 1/4 cups all-purpose flour
1/4 cup dutch processed cocoa powder
1 cup sugar
1 1/2 tspns baking powder
1/2 tsp salt
2 large eggs
1/2 cup milk
1 tspn vanilla
1/2 cup (1 stick) unsalted butter, softened

1) Preheat oven to 375
2) Whisk flour, cocoa, sugar, baking powder and salt in a large bowl
3) Add and mix eggs, milk and vanilla to dry ingredients
4) Beat in butter for 1 minute on low speed. Scrape. Beat for 1 1/2 mins at medium-high speed. Scrape again. Beat for 30 seconds on low speed.
5) Pour batter into both pans and bake for about 20 minutes or until toothpick pulls clean from the center of each cake
6) Cool then fill and frost (*so obviously to make, fill and frost this cake in an hour flat, I didn't wait for the cake to fully cool. No worries! The frosting is chocolate based. See below)

European Chocolate Frosting
4 oz bittersweet chocolate, chopped
1 tbspn unsalted butter
1/3 cup heavy cream
1 cup confectioners sugar, sifted or to taste
1 tspn vanilla

1) In a double boiler, melt chocolate and butter
2) Remove from heat and beat in cream (*I added more cream, about 1/2 cup to 3/4 cup total)
3) Add sugar and vanilla (*I omitted both of these)
4) Drizzle and spread while warm

ta-DAAAAA

Your turn. Get off your lazy butt and have yourself some fun.

Stay tuned for photos...

Mocha Sundays

"Do you do this for a living?", Serene asks.

"No, not yet."

These cupcakes are full, moist and rich. I couldn't be any happier with them. Devil's Food Cake Cockaigne topped with mocha buttercream.

YUMMM!!





Devil's Food Cake Cockaigne
Adapted from the Joy of Cooking

4 oz. Unsweetened chocolate
1/2 cup Milk
1 cup Light sugar; firmly packed
2 cup Cake flour, sifted
1 tsp. Baking soda
1 Egg yolk, room temp
1/2 tsp. Salt
1/2 cup butter, room temp
1 cup sugar
2 Eggs yolks, room temp
1/4 cup water
1/2 cup Milk
1 tsp. vanilla
2 Egg whites, room temp

1. Preheat oven to 350 degrees F
2. Prepare the following custard: Cook and stir in a double boiler over-not in- boiling water the unsweetened chocolate, milk, brown sugar, and 1 egg yolk. Remove from heat when thickened. Cool to room temperature
3. In a separate bowl, combine cake flour, baking soda and salt
4. In a small bowl, combine milk, water and vanilla
5. In another bowl, beat the butter until soft.
6. Gradually add sugar, then beat in the egg yolks on low speed, one at a time
7. Add the flour to the mixture in 3 parts alternating with a mixture of the water, ilk and vanilla. Mix on low until smooth
8. Stir in the chocolate custard
9. Whip the egg whites until stiff but not dry. Fold lightly into cake batter.
10. Scoop batter with a three tablespoon ice cream scoop into paper lined pans
11. Bake for about 18 minutes or until toothpick pulls clean
12. Cool completely and frost

Mocha Buttercream
Shortening, butter, confectioners sugar, vanilla extract, unsweetened powdered cocoa, water, and instant coffee

This recipe yields 2 dozen

Bakerella Cake Balls

Google 'Bakerella Cake Balls' and you will get about 118,000 search results. These cuties are all over the baking blogosphere, so it was only a matter of time before I gave them a try. Yes, I used boxed cake mix AND canned frosting. No, I am not ashamed.

The ones I made are strawberry-vanilla, but the flavor combinations are endless. Next I want to try carrot cake-cream cheese and banana-caramel.

p.s. I have a whole new respect for confectionists.

Super Bowl Brownies

I tried this recipe once before and used all-purpose flour since a user comment mentioned it would come out just as good. This time around, I decided to try cake flour (as the recipe indicated) and let me tell you, it is NOT the same. Cake flour really does make this recipe - the brownies came out with a little more rise, really moist and tender. The all-purpose flour wasn't bad, the brownies came out too dense for my taste. I also topped this verson off with macadamia nuts.. YUMMM!

Macaroon Mondays

Confucious once said, "Choose a job you love, and you will never have to work a day in your life". Baking for me isn't a means to land a spot on Top Chef, or to one day own my own business (although I wouldn't rule that out entirely). I'm not even in it to earn the title of Pastry Chef. I just want to feel butter, sugar and flour in my hands and the warmth of a kitchen wrapped around me. I want to make the best damn carrot cake, chocolate chip cookies, blueberry muffins, New York cheesecake - I want to learn it all. I'm hoping to land another internship soon. Until then I'll continue preoccupying myself with food blogs, cookbooks, kitchen time and soon a month long cake decorating class.

Mondays are rough and today was of no exception.


BAKER'S ANGEL FLAKE Coconut Macaroons
1 pkg. (14 oz.) BAKER'S ANGEL FLAKE Coconut
2/3 cup sugar
6 Tbsp. flour
1/4 tsp. salt
4 egg whites, lightly beaten
1 tsp. almond extract
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate

1) HEAT oven to 325°F.
2) COMBINE coconut, sugar, flour and salt. Add egg whites and extract; mix well. Drop by tablespoonfuls, 2 inches apart, onto greased and floured baking sheets.
3) BAKE 20 min. or until edges are golden brown. Cool 3 min. on baking sheets; remove to wire racks. Cool completely.
4) MELT chocolate as directed on package. Dip cookies halfway into chocolate. Let stand until chocolate is firm.

Enjoy these with or without chocolate. I'm a huge fan of my chocolate being on the bitter side, so I used unsweetened chocolate (1 tbsp sugar per 1 oz chocolate baking square).

Fleur de Sel

You might wonder why an 8 oz jar of Fleur de Sel (french for flower of salt) averages around $8 a pop. It is a result of sea water, hand harvested off the coast of France and naturally processed by the sun and wind. It's culinary uses are endless - try it with salads, meats, desserts and everything in between.

Pictured below is just one of many popular combinations (with chocolate and caramel)





This is a chocolate caramel fleur de sel cupcake baked fresh from Noe Valley Bakery. And yes it tastes as amazing at it looks.

I couldn't help but wonder what # tip they used to frost these cupcakes. What porportion of baking soda/baking powder did they use to get these babies so plump? Does the bakery create large batches of these? Does that mean they really add only one egg at a time? Wouldn't that entail overworking the dough? Piping the filling into each one must have been fun. I'm guessing they use real butter instead of shortening and eggs, also at room temperature. Dry ingredients are added in parts ...

Another one of those Days

Work, life .. mostly work.. ugh..

I left work at 7pm, drove 35 miles home.

8:30 pm I walk through the door.

$#@$%# I'm going to bake because I deserve it.

There is something magical about creating food from scratch. I enjoy the process from beginning to end ... meticulously measuring ingredients ... whipping and creaming ... adding ingredients gradually with loving care ... the smell of butter, sugar and flour in a kitchen warmed by a running oven ...

Nothing is as sweet. I can only compare the feeling to falling head-over-heels in love. I have forgotten all about work. ooohhhhmmmm...

This White Chocolate Oatmeal Cookie recipe is from Smitten Kitchen. (I didn't even bother baking these - I popped them in the freezer! This is why I love cookies or anything you can freeze. I also used white chocolate chips, despite her warning against them.. EEEK!)



Crispy Salted Oatmeal White Chocolate Cookies
Adapted from Cook’s Illustrated

The original recipe didn’t have white chocolate in it, but it really works wonderfully in here. Even if you’re a dark chocolate fan. Watch out, use the good stuff and this may even convert you.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats

6 ounces good-quality white chocolate bar, chopped (not “white chocolate” chips; they’re almost always artificial. I am adamant about this.)

1/2 teapoon flaky sea salt (like Maldon or fleur de sel) (for sprinkling on top)

1. Preheat oven to 350 degrees. Line baking sheet with parchment paper or Silpat. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.

2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.

3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using fingertips, gently press down each ball to about 3/4-inch thickness.

4. Sprinkle a flake or two of sea salt on each cookie

5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.

**1/18/09 Update: I'm having dinner with Kaori (a pastry chef at Satura Cakes). I hope she likes them.. stay tuned for the verdict.

The Three B's

I started my day at 10 am this morning. It is now 8 pm and I can't stop smiling about how everything turned out. I got everything I wanted for Christmas - books, baking and basketball (Ha, Merry Christmas Kobe).

First up, chocolate chip cookies with and without walnuts. That wasn't a grammatical error. Jason is allergic to nuts and I hate when he feels left out. I still haven't found a recipe I'm absolutely in love with, so I keep trying new ones. I have been dying to test out recipes from Heidi Swanson's website, 101 Cookbooks. What a perfect excuse. Here is what I found: The Great Chocolate Chip Cookie Recipe.

And back by popular demand, I made another batch of Coconut Macadamia Nut Mini Muffins.

Lastly, I was inspired by 'Artpark Brownies' (from Ruth Reichl's TENDER AT THE BONE) to try melting chocolate with a double boiler. Dork. So I searched for a brownie recipe using unsweetened chocolate and an 8x8 pan. Thank you Cook's Illustrated and Smitten Kitchen. I present to you Classic Brownies



1/2 cup pecans or walnuts, chopped medium (optional)
1/2 cup + 1/8 cup all-purpose flour
1/4 teaspoon salt
1/2 + 1/8 teaspoon baking powder
3 ounces unsweetened chocolate, chopped fine
6 tablespoons unsalted butter, cut into six 1-inch pieces
1 1/8 cups sugar
2 large eggs
1/2 tablespoon vanilla extract

1. Adjust oven rack to middle position; heat oven to 325 degrees. Spray foil-lined pan with nonstick cooking spray.
2. If using nuts, spread nuts evenly on rimmed baking sheet and toast in oven until fragrant, 5 to 8 minutes. Set aside to cool.
3. Whisk to combine flour, salt, and baking powder in medium bowl; set aside.
4. Melt chocolate and butter in large heatproof bowl set over saucepan of almost-simmering water, stirring occasionally, until smooth. (Alternatively, in microwave, heat butter and chocolate in large microwave-safe bowl on high for 45 seconds, then stir and heat for 30 seconds more. Stir again, and, if necessary, repeat in 15-second increments; do not let chocolate burn.) When chocolate mixture is completely smooth, remove bowl from saucepan and gradually whisk in sugar. Add eggs on at a time, whisking after each addition until thoroughly combined. Whisk in vanilla. Add flour mixture in three additions, folding with rubber spatula until batter is completely smooth and homogeneous.
5. Transfer batter to prepared pan; using spatula, spread batter into corners of pan and smooth surface. Sprinkle toasted nuts (if using) evenly over batter and bake until toothpick or wooden skewer inserted into center of brownies comes out with few moist crumbs attached, 30 to 35 minutes. Cool on wire rack to room temperature, about 2 hours, then remove brownies from pan by lifting foil overhang. Cut brownies into 2-inch squares and serve. (Store leftovers in airtight container at room temperature, for up to 3 days, or in the freezer)

Merry Christmas Andie. I miss you.

So you don't like chocolate?

Well neither do I. However, I woke up this morning not knowing my life would change. Perugina Baci , ever heard of it? Neither have I, but now they are my two favorite words. Perugina is an Italian based confectionery company located in Perugia, Italy. Founded in 1907, the company's products are now distributed throughout the US. Baci (chocolate kisses) is their most popular line. Each kiss is made with creamy chocolate and chopped hazelnut filling, topped with a whole hazelnut, then enveloped in a dark chocolate shell. A love note translated in (French, Spanish, Italian and English) accompanies each kiss. The two I uncovered in the last hour were:

'There is no instinct like that of the heart' - G. Byron

'To get the full value of joy you must have someone to share it with' - M. Twain

Aesthetically and conceptually each Pegrugina Baci it is a piece of delectable perfection. Know what else? Their Baci line doesn't contain palm oil, trans fat, or sodium. YAY!

More Chocolate Chip Cookies

This recipe was taken from the BAKING: FROM MY HOME TO YOURS cookbook. It is an adaption of the famous Nestle Toll House recipe. I had sweetened shredded coconut laying in the pantry and thought why the heck not?

- 2 cups unbleached flour, sifted
- 1 tsp salt
- 3/4 tsp baking soda
- 2 sticks (8 oz butter) at room temperature
- 1 cup granulated sugar
- 2/3 golden brown sugar, packed
- 2 tsp pure vanilla extract
- 2 large eggs
- 12 oz bittersweet chocolate - chopped, or or 2 cups of bittersweet chocolate chips (60%)
- 1 cup walnuts or pecans, chopped
- 1 1/5 cup shredded sweetened coconut

1. Preheat oven to 375 degrees Fahrenheit
2. In a stand up mixer beat butter for 1 minute or until smooth
3. Add in sugar and cream for about two minutes or until well blended
4. Add vanilla
5. Beat in one egg for 1 minute then add the second one
6. Reduce mixer speed to low and incorporate dry ingredients in three portions.
7. By hand or by spatula, mix in nuts, chocolate and shredded coconut
8. Spoon dough onto baking sheets lined with parchment paper. There should be about two inches between each cookie
8. Bake cookies for 10-12 minutes or until golden brown on the edges. Don't worry if the middle is a little soft
9. Let the cookies rest on baking sheet for 1 minute, then remove to cool to room temperature

This recipe yields about 45 cookies. If you want the dough can be kept in the refrigerator for up to three days. It also keeps well frozen. When baking frozen cookie dough, leave in the oven for maybe a minute more than you would normally would

ENJOY!

Factory Tour Series - East Bay: Charles Chocolates and Scharffen Berger Chocolates

Charles Chocolates
Upon entering the factory/retail store, we were greeted with a table full of samples (triple chocolate hazelnuts, triple chocolate almonds and orange twigs). Our tour started on time and lasted about thirty minutes. Our guide kicked things off with Charles' story (a self-taught confectionist who caught the bug after buying a bar of chocolate from Williams-Sonoma). She then proceeded to talk us through the steps of Charles' Chocolates from start to finish. We were able to see various machines and belts through large windows similar to those found at most Krispy Kreme locations. The chocolates are blended, poured into molds, cooled and then specially treated by hand. For an additional $10, you can participate in a tasting tour (We passed on this after munching on all those free samples!)


Scharffen Berger Chocolates
Scharffen Berger isn't a confectionery company. They make their chocolate from scratch, meaning they buy the cacao beans then roast, grind and blend them to make a number of different chocolate products. Founded by two men, Robert Steinberg and John Scharffenberger in 1996, their primary focus was on dark chocolate. The tour went into great detail about where cacao beans are grown as well as how they are harvested and treated before arriving at the factory. Once at the factory, the beans are processed left and right - ultimately resulting in chocolate perfection. We were able to see up close Scharffen Berger's method - the roaster, winnower, melangeur, conche, tempering unit and finally the molding line. Samples were given throughout the tour by staff that were extremely helpful and knowledgeable. I am now a believer in Scharffen Berger Chocolates and recommend everyone (chocolate lovers and non-chocolate lovers alike) to take a tour today!

Mas Merienda

Açaí gelato topped with sliced bananas, granola and honey



It's like finding the golden ticket



Courtesy of Lan

Tim Tams - Australia's Finest

Eric and I stumbled across Twin Cities Market in Corte Madera to ask for directions and am I glad we did. It was like falling in love all over again. This easily overlooked corner store is a hidden gem filled with Australian goodies. From vegemite to Heinz canned beans, it brought me back and I was nostalgic for a good 72 hours after. I walked down an aisle or two before I saw light gleaming down on a large heap of Tim Tams, buy 2 get 1 free. I couldn't resist. I have NEVER seen them being sold in the states. Needless to say I was giddy - as in a 12-year-old crush kind of giddy! If you've never had one, you don't know what you're missing out on. Tim Tams are only the best creamy, crunchy chocolate covered biscuits ever invented. They come in caramel too, but this store only carried the originals which is fine by me. These are the only chocolates I won't re-gift.

Easy Chocolate Lava Cake

1 box of Dr. Oetker's Chocalate Lava Cake Mix
2 scoops of Vanilla Bi-Rite Creamery Ice Cream
Fresh Strawberries

MMMmmmm. ENJOY!

ps. http://biritecreamery.com **Hands down the BEST ice cream in San Francisco**

Vanilla Pudding Chocolate Chips Cookies

Makes 36 cookies
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup white sugar
1 (3.4 ounce) package instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 cup chopped walnuts

1. Make sure butter and eggs are at room temperature
2. Preheat oven to 350 degrees. Sift together the flour and baking soda, set aside.
3. In a large bowl, cream together the butter, brown sugar, and white sugar. Blend in the instant pudding mix. Stir in the eggs and vanilla. Blend in the flour and baking soda mixture. Finally, stir in the chocolate chips and nuts. Drop cookies onto ungreased cookie sheets.
4. Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
5. Enjoy!

**Don't be fooled. They may look uncooked, but as long as the bottoms are golden brown, they should be cooked. When they cool, they'll harden. If you cook them any longer, they won't be soft and chewy.

I'm in LOVE!

I don't why it took me so long to buy a Kitchen Aide Artisan Mixer!! Up until today, I've been mixing and creaming cookie dough by hand!! Check this out ...

These cookies were already really good ... but the mixer makes the dough 100x creamy and dreamy ..




Chocolate Chip Cookies (40 cookies)

1 cup softened butter
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips
1 cup chopped walnuts

1. Mix butter, white sugar and brown sugar until smooth
2. Mix in eggs one at a time
3. Add vanilla
4. Dissolve baking soday in 2 tsp of hot water and add to batter
5. Add salt
6. Mix in flour
7. Add chocolate chips and walnuts
8. Plop those suckers onto a cookie sheet
9. Bake in preheated oven (350 degrees) for 9-10 minutes
**If you like your cookies chewy, it's easy to overcook these! As soon as the edges start to brown, take them out ASAP! For all you crunchy choc chip lovers bake them for 10-11 mins.

White Chocolate Cranberry Oatmeal Cookies

24 Servings

2 eggs
3/4 teaspoon vanilla extract
2/3 cup cranberries
2/3 cup softened butter
1/2 cup white sugar
2/3 cup packed brown sugar
1 2/3 cups all-purpose flour
3/4 teaspoon cinammon
1 1/4 teaspoon baking soda
1 1/3 cups rolled oats
1 4 oz. coarsely chopped Ghiradelli white chocolate premium baking bar

1. Combine eggs, vanilla, and cranberries in a small bowl; cover and let stand for 1 hour
2. Preheat oven to 350 degrees F (175 degrees C)
3. In a large bowl, cream the butter, brown sugar and white sugar together. Sift together the flour, cinnamon, and baking soda; stir into the creamed mixture. Then stir in the raisin mixture, rolled oats and nuts.
4. Drop by teaspoonful onto a buttered cookie sheet. Bake for 8-10 minutes, or until lightly brown.
5. Enjoy!