Miss Karolyn’s Cake

If you read my last post, you’ll probably recognize the name Miss Karolyn.  She took all the photos in my last post and the ones here and here. 

Karolyn is my children’s sitter and has been taking care of them after school and during the summer’s for the past five years.  We are very fortunate to have her as the children’s caretaker and also as a family friend. What I didn’t mention is that Karolyn is our resident chocolate lover.  Being that we’re not fond of chocolate she’s stuck eating bread pudding and bars.  :)  This past Tuesday was her birthday and for her birthday I made her this glorious chocolate hazelnut cake I found on Bake or Break.

The cake turned out splendidly considering I only made one slight boo-boo……I forgot to fold in the 4 ounces of bittersweet chocolate!  Luckily it already had 14 ounces of nutella so it was still chocolate-y.  While Karolyn loved the cake, I tasted a slice and thought it would have benefited from the chocolate that I forgot to add in. It was chocolate-y but not that rich, decadent over the top chocolate taste you expect to get with a cake that has no flour in it other than 1/2 cup of ground hazelnuts. 

Click here for a printable recipe and my notes on toasting, peeling, and grinding hazelnuts.

Black Forest Cupcakes

Monica and I are at it again and have baked up another “cupcake” from Martha Stewart’s Cupcake cookbook.  Our first cupcake though in Martha’s cookbook was one we found off on Bake or Break and baked together.  For Monica’s birthday I sent her Martha’s cupcake cookbook and hinted that perhaps we could bake some of the cupcakes from it together.  These black forest cupcakes are our first official ones and my choice.

I’d like to tell you that I loved these cupcakes but the truth is they’re chocolate and as you know I’m not a fan.  With that said though Miss Karolyn, our “resident” chocolate lover loved them and thought they were perfect!  Truthfully except for the chocolate the cupcake itself  was perfect.  It was moist and not too dense. Tender but not crumbly.  They stayed fresh for a few days. I baked them on Friday night and I just put together another one for us to share. The cupcake tasted just like it did the first night.  While the cupcake part was stellar the pastry cream was so-so and the ganache was well, ganache, only as good as the chocolate you use. The one thing I did like about the ganache was the addition of corn syrup which kept it from hardening.

Some of you who know me may be wondering why in the world I chose these cupcakes (I wondered that myself a few times) but cherry filled desserts are making the rounds with cherry and chocolate seeming  to be the favorite.  I’d never tried the two together and thought to give it a try.  I also wanted to try making pastry cream.  With this cupcake I’d get to kill two birds with one stone so to speak.  Funny enough but neither one of those things stood out in this recipe.

I only made a third of the cupcake batter and baked mine in a bigger version of this mini cheesecake pan. Monica graciously cut the recipes into thirds for us so we wouldn’t have 30 cupcakes hanging around.  I made six king size ones.  If any of you are interested in the 1/2 and 1/3 recipes of ganache and pastry cream I’d be happy to forward them to you.

Okay, if you haven’t already go check out Monica’s Black Forest Cupcakes as her photos are sure to be even better than mine.

Technorati Tags: cherries,chocolate,cupcakes,ganache,pastry cream

Just the Ganache Please

This isn’t about the brownies though they were very good.  This is about the ganache that I topped the brownies with.  Now this isn’t any ordinary ganache.  Not your run of the mill ganache.  No, ma’am! This is a finger licking, last drop getting peanut butter chocolate ganache!  Do you see where I’m going with this?  It was insanely good. 

For me the ganache was the perfect balance of peanut butter and chocolate.  It was so silky and smooth when I poured it over the brownies.  I don’t know if it was because the brownies were not long out of the oven but the wonderful aroma of chocolate and peanut butter was intoxicating.  I know I’m going on and on but think about it. I don’t even really like peanut butter or chocolate.  I generally avoid the two unless they’re together.  Together they’re better, good even and sometimes like with this ganache, they’re magical!

Peanut Butter Chocolate Ganache Recipe

Ingredients You Will Need: (I only made half the recipe)
1 cup heavy cream
1 ½ cups chocolate chip morsels (I used a combination of Ghirardelli semi-sweet & dark)
4 tablespoons unsalted butter
¾ cup powdered sugar
½ cup smooth peanut butter

In a small saucepan, combine the cream, powdered sugar, chocolate chip morsels and butter over low heat. Bring to a boil, reduce heat and add the peanut butter at the same time. Stir until smooth.

Ganache will be too hot to spread or pour. Set in the refrigerator for several minutes. Then place the ganache on the counter and stir once or twice over the next ten minutes until it has reached the desired consistency.  (I was in a hurry so I didn’t follow this step completely.)

The brownies were for a BBQ that my neighbor across the street was having.  They started with a box mix.  I’m not certain which but I added some Reese’s mini baking cups.  From the photo you can see how they sunk to the bottom.  I hate that.  Luckily I had the peanut butter chocolate ganache to consol myself with.

* Here are some photos of the Twins playing baseball at Cooperstown.  These were my faves!  Jalen’s pitching and Devon’s batting.

      

    

Technorati Tags: baseball,brownies,ganache,peanut butter

Easy Oreo Cake

I saw this easy Oreo Cake a couple of months ago on Dine and Dish and immediately thought of my Dad, Larry.  I baked and served it to him the Friday my parents came into town for Father’s Day from NC.  My Dad loved it all but the rest of us had varying opinions.  I personally loved the filling and thought the ganache went well with the cake.  The cake itself while extremely moist and tender was chocolate and as most of you know I’m not a fan nor are my children.  My Mom on the other hand said the cake and filling were great but didn’t care for the ganache which she thought was not sweet enough.

Now I have  to tell you a funny story.  The following day on the request of my mom I took the left over cake to my aunt’s house where a bunch of us were meeting for an impromptu luncheon.  On the way there I had to pick up  the Twins from my brother’s house. Well, when Devon hopped into the car and saw the left over cake he was appalled.  He right away asked me, “Mom, what are you thinking?!  You can’t bring a half eaten cake to a “party”!”  I explained that it was okay but he still thought it odd. He’s a funny kid.

Let me tell you, that half eaten cake was quickly gobbled down and the only negative comment said was that there wasn’t enough for (everyone to have) seconds. My Aunt Toni whose house I was visiting doesn’t generally like sweets and she requested a second slice so she could save it for later! 

Chocolate Covered Oreo Cookie Cake

*This is the recipe as found on Dine and Dish but I’ll be honest, the ingredient list doesn’t make a lot of sense to me.  You see in step #1 it says to “Prepare and bake cake mix in two (9-inch) round cake pans as directed on package”.   I read the backs of both Betty Crocker’s and Duncan Hines’ mixes and the amount of eggs, oil, and water called for on the packages are not the same as the amounts listed in the recipe. Or is it just me that doesn’t get it? If it is me you’re gonna have to break it down for me ‘cause I’ve read and re-read this several times.  My alterations are noted in (red).

1½ hours | 20 min prep

SERVES 16

• 1 (18 ounce) package devil’s food cake mix
• 1/4 cup oil (1/2 C. which was the amt the box called for)
• 2 eggs (3 eggs which was the amt the box called for)
• (1/3 C. of water, the recipe did not call for any water but the box did)
• (1 C. of buttermilk, the box actually called for 1 1/3 C. of water but I substituted the buttermilk for part of it)
• 4 Baker’s semi-sweet chocolate baking squares
• 1/4 cup butter, cut up
• 1 (8 ounce) package Philadelphia cream cheese, softened
• 1/2 cup sugar
• 2 cups thawed Cool Whip
• 12 Oreo cookies, coarsely crushed

1. PREHEAT oven to 350°F Prepare and bake cake mix in two (9-inch) round cake pans as directed on package. Cool in pans 5 minute Invert onto wire racks; remove pans. Cool layers completely.
2. PLACE chocolate and butter in small microwaveable bowl. Microwave on HIGH 2 minute or until butter is melted. Stir until chocolate is completely melted. Cool 5 minute
3. BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add the whipped topping and cookie crumbs; mix lightly. Place 1 of the cake layers, top-side down, on serving plate; spread with the cream cheese mixture. Cover with the remaining cake layer, top-side up. Spoon glaze over top of cake. Let stand until set. Store in refrigerator.

Technorati Tags: cake,chocolate,cool whip,cream cheese,ganache,oreos

Banana cake w/praline filling and white chocolate ganache frosting

You may have recognized the title as the cake that the group The Cake Slice  made and revealed at the end of January.  After  drooling over the photos, reading the name of it, and hearing how wonderful it was I was convinced I need to take the plunge and try my hand at the cake.  Except for the Snickerdoodle cake it would be my most  from scratch cake. 

I followed the recipe as this was not the time to try modifying anything . Overall everything went smoothly.  My one and only mishap was over beating the whip cream after I added in the white chocolate.  

This is another one of those desserts I have mixed emotions on.  On Tuesday when I tried it, well, lets just say if it wasn't because it would have killed me to toss out a whole cake I wouldn't even have mixed emotions.  That first night it was flat out NOT good.  I couldn't have been more disappointed.  I had made the cake layers on Sunday, on Monday I candied the nuts, and on Tuesday made the frosting and put it all together.  I think  I should have made the nuts first then the layers, and while the layers were cooling the frosting & filling.  Oh, well.  Anyway the following day the kids and sitter tried the cake and liked enough to finish most of it up.  On the third day remembering my experience with Ina's Lemon Yogurt Cake I decided to give it another go.  It was edible.  It was okay and I could tell that it had potential but it still wasn't something the impressive cake delish cake I was hoping for.  I actually have the third layer that I froze right away instead of using.  I'm going to give the frosting and filling another go but with a few changes.  Lindsey at Cafe Johnsonia wrote me a great email detailing how I might have gone wrong and what I could do the next time.  I had left her a comment on her post of this cake telling her of my dilemma.  Maybe at a later date I might try the cake itself again.

Btw, notice the improved photography?  Nice, right?!  The children's sitter and my official taste tester, Karolyn took the photos.  I took some too but deleted them after she sent me hers.   She rocks!

**Thanks for all the get well wishes.  I'm not 100% but I am feeling A LOT better!!!!!

LiveJournal Tags: bananas,cake balls,ganache,pralines,white chocolate,frosting

Peanut Butter Mousse Bars

I LOVED this dessert!  With that said I have to tell you a something about myself.  I'm not a fan of chocolate or peanut butter.  I won't eat peanut butter on it's own and well, unlike many I don't go gaga over chocolate.  Yeah, I'll eat a brownie if it's been kicked up a notch but that's about it for me.  If and when a recipe calls for chocolate I use  dark and when I can, I'll leave it out all together.  Here's where I'm  really strange.  I like peanut butter and chocolate together.  A lot which is why (along with yummy pictures) I decided to give this a try.   

I initially was going to make this to bring to the Twins' baseball practice, but I ran out of time and made them Cheater Snicker Brownies instead.  Am glad I ran out of time!  I would have gotten one little piece had I brought them to baseball. Greedy but true!  This was soooo good!  And I LOVED the peanut butter mousse!  It was "lick the bowl" good!  I wanted to but I restrained myself and used the spatula to get every last little bit of it.

 Okay, back to this delish bars.   Another thing I loved about the bars was how lovely they looked after cutting them.  You can clearly see the contrasting layers.  The ganache topping didn't  harden up so much that it cracked when cut making for a smoother cut.

This bar recipe comes to you courtesy of Dianne's Dishes who as you may remember is my blogging Mama!  Please check her out she has  a lot of great recipes, including gluten free ones, and healthier ones for those of you making a lifestyle change.  You want bread ?  She's got bread! Take a look!

On another note:  Baseball did not go as well as we would have liked this weekend.  We won both our games yesterday but lost today's which was the one that mattered.  The Twins' personally did NOT have their best stuff though Jalen did a good job pitching.  In 1 & 2/3 innings he struck out 4, walked 2, hit a batter, gave up only 1 hit & did not give up a run. We ended up 2 & 1.

LiveJournal Tags: peanut butter,chocolate,peanuts,mousse,graham crackers,ganache,bars,brownies