Fabulous birthday cake courtesy of Smitten Kitchen. Cookies in the picture are these Ginger Sugar Cookies.
The recipe below is for 4 10-inch layers filled with raspberry filling and coated in
chocolate ganache.
Ingredients:
Cake layers
3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder (not Dutch process)
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla
Special equipment: two 10- by 2-inch round cake pans
Ganache frosting
1/2 pound fine-quality semisweet chocolate such as Callebaut
1/2 cup heavy cream
1 tablespoon sugar
1 tablespoon light corn syrup
1/4 stick unsalted butter
Raspberry Filling
2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
2 tablespoons cornstarch
Directions:
Cake Layers:
Preheat oven to 300°F. and grease pans. Line bottoms with rounds of wax paper and grease paper.
Finely chop chocolate and in a bowl combine with hot coffee. Let
mixture stand, stirring occasionally, until chocolate is melted and
mixture is smooth.
Into a large bowl sift together sugar, flour, cocoa powder, baking
soda, baking powder, and salt. In another large bowl with an electric
mixer beat eggs until thickened slightly and lemon colored (about 3
minutes with a standing mixer or 5 minutes with a hand-held mixer).
Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to
eggs, beating until combined well. Add sugar mixture and beat on medium
speed until just combined well.
Divide batter between pans and bake in middle of oven until a tester
inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.
Cool layers completely in pans on racks. Run a thin knife around
edges of pans and invert layers onto racks. Carefully remove wax paper
and cool layers completely. Cake layers may be made 1 day ahead and
kept, wrapped well in plastic wrap, at room temperature.
Frosting:
Finely chop chocolate. In a 1- to 1 1/2-quart
saucepan bring cream, sugar, and corn syrup to a boil over moderately
low heat, whisking until sugar is dissolved. Remove pan from heat and
add chocolate, whisking until chocolate is melted. Cut butter into
pieces and add to frosting, whisking until smooth. Transfer frosting to a bowl and cool, stirring occasionally, until
spreadable.
Raspberry Filling:
Puree the raspberries in a food processor, blender or immersion
blender. Press the puree through a fine-mesh strainer with the back of a
spoon, removing the seeds. Heat the puree in a small pot with the sugar
and cornstarch until mixture boils, stirring constantly. As it boils,
it should quickly thicken.
Let it cool complete before spreading it thinly over three layers. Spread chocolate frosting over top and sides.
Cake
keeps, covered and chilled, 3 days. Bring cake to room temperature
before serving.
Buttercream Icing for Decorating/Writing:
I used about a fourth of this recipe, found on Leah Cooks Kosher:
1/2 pound stick butter or margarine, unsalted and at room temperature
1/4 teaspoon salt (omit if your margarine is salted)
2 teaspoons vanilla extract (or flavored extract if preferred)
2 pounds (about 8 cups) powdered sugar
1/3 cup milk
Food coloring, optional
One Year Ago: Leftover Turkey Soup
Two Years Ago: Turkey Waldorf Salad
Three Years Ago: Southwest Chicken Black Bean Soup
Monday, November 28, 2011
Raspberry Balsamic Vinaigrette
Recipe courtesy of Whole Foods.
Ingredients:
1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Directions:
To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.
Ingredients:
1 cup raspberries
1/3 cup balsamic vinegar
2/3 cup extra virgin olive oil
Directions:
To make vinaigrette, combine raspberries, balsamic vinegar and olive oil in a blender. Mix until smooth.
Cranberry and Orange Relish
Recipe courtesy of Real Simple.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
Directions:
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
Ingredients:
2 tablespoons unsalted butter
2 tablespoons grated fresh ginger
1/2 cup dark brown sugar
1 cup orange juice
16 ounces cranberries (fresh or frozen)
1/2 to 3/4 cup orange marmalade
1/2 teaspoon black pepper
Directions:
In a saucepan, over medium heat, melt the butter. Add the ginger and cook, stirring, for 2 minutes. Add the sugar, orange juice, and cranberries.
Cook until the cranberries burst and the sauce thickens, about 15 minutes. Stir in the marmalade to taste (depending on desired sweetness). Turn off heat. Stir in the pepper and cilantro just before serving. Serve warm or at room temperature.
Onion Rolls
My first bread recipe, courtesy of Real Simple.
Ingredients:
3 tablespoons olive oil
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
kosher salt
2 0.25-ounce packages active dry yeast
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, plus more, at room temperature, for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough
Directions:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.
Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving.
Ingredients:
3 tablespoons olive oil
3 medium onions, finely chopped
1/4 cup plus 1 teaspoon granulated sugar
kosher salt
2 0.25-ounce packages active dry yeast
2 large eggs
6 tablespoons (3/4 stick) unsalted butter, melted, plus more, at room temperature, for the pan
6 cups all-purpose flour, spooned and leveled, plus more for shaping the dough
Directions:
Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the onions, 1 teaspoon of the sugar, and ½ teaspoon salt and cook, stirring occasionally, until golden brown, 15 to 18 minutes.
Place 2 cups warm tap water (105° to 115° F) in a large bowl; sprinkle with the yeast and let stand until foamy, 4 to 5 minutes. Whisk in the eggs, 4 tablespoons of the butter, the remaining ¼ cup of sugar, and 1 teaspoon salt. Add the flour and three-quarters of the onions and mix until a sticky dough forms. Brush the top of the dough with the remaining tablespoon of oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1 hour.
Butter a 9-by-13-inch baking pan. Punch the dough down. With well-floured hands, form the dough into 16 balls and place in the prepared pan, spacing evenly. Sprinkle with the remaining quarter of the onions. Cover the pan loosely with plastic wrap and let rise in a warm place until doubled in bulk, 30 to 40 minutes.
Heat oven to 400° F. Remove the plastic wrap and brush the dough with the remaining 2 tablespoons of butter. Bake until the rolls are golden, 18 to 22 minutes (tent with foil if the tops brown too quickly). Cool in the pan for 5 minutes before serving.
Rosemary Pecans
Recipe from Real Simple.
Ingredients:
2 tablespoons unsalted butter
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Directions:
Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Add the rosemary and toss to combine. Serve warm or at room temperature.
Ingredients:
2 tablespoons unsalted butter
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 cups pecan halves
2 teaspoons chopped fresh rosemary
Directions:
Heat oven to 375° F. Melt the butter in a medium skillet over medium heat. Stir in the sugar, cayenne pepper, and ½ teaspoon salt. Add the pecans and toss to coat. Transfer the pecans to a rimmed baking sheet and arrange in a single layer. Bake, stirring occasionally, until toasted, 10 to 12 minutes. Add the rosemary and toss to combine. Serve warm or at room temperature.
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