the traveling cupcake: chocolate

Showing posts with label chocolate. Show all posts

Thursday, November 10, 2011

Pinterest Chocolate Covered Peanut Brittle

In case you didn't know, I have a slight obsession with Pinterest.

And by slight I mean I *might* check my pinterest account before I check my emails in the morning.

I *might* have used up an entire months worth of internet on my mobile in two weeks because I was pinning during my morning and evening bus commute...which is 45 minutes in each direction.

(click on my Pinterest button on the right to see what I have been so busy pinning!)

However, as much as I pin away to my little hearts content, it is very rare that I actually do something with the items I pin.

Gorgeous white and grey kitchen with all of my dream appliances? Sure, throw that on my "Someday forever Home" board for that one day when I finally own a home, not to mention a home that is big enough to fit said kitchen and I have enough money to outfit it with all of those fancy appliances. ie - in my dreams

The amazing ivory Dolce and Gabanna ballroom skirt chic-ly paired with a fitted denim shirt? Get up on my "so pretty for my closet" board and stay there! Its highly unlikely I will ever find you in my real closet, oh beautiful skirt...so stay in my imaginary one!

But, I digress...you probably came here for a post about Peanut Brittle. I'm getting there, don't worry.

Perhaps my favorite board is my "Nom Nom" board - otherwise known as the-place-where-I-put-all-of-my-food-inspirations-that-I-cannot-look-at-on-an-empty-stomach. Got that? The Nom Nom board.

Last week I pinned something that looked SO amazing, I couldn't get it out of my brain.

It was homemade peanut brittle. Covered in dark chocolate. Dusted in sea salt.

*cue angels singing*

Now, my extent to working with a candy thermometer includes the few times I have made homemade caramels and a couple of times I made marshmallows. I wasn't too nervous about making the peanut brittle (or toffee as its known to some people) until I started reading the comments below the original posted recipe. People were having problems with the mixture seizing and separating, throwing away batch after batch. Apparently, molten hot boiling sugar butter is tricky to work with.

I jumped right in, and by some grace of the big man upstairs, my toffee came out perfect! It was crunchy and crisp, it didn't have a slick of buttery oil on the top, the crunch of the peanuts and the smooth dark chocolate complimented each other perfectly. And the sea salt...

How did I live before I had sea salt in my life?

The recipe makes a full cookie sheet worth of candy. Perfect for sharing with others (or not, I won't tell). And when all the candy is gone...?

I have can think of one way to use up those crumbs, and it rhymes with ice cream.

Check out the original recipe here on www.culinate.com. I reduced the amount of butter to 3/4 lb of butter but otherwise kept all of the other measurements the same. I followed the cooking instructions pretty much to a T as well...I hope you enjoy it as much as I did!

Thursday, September 22, 2011

Friday Favorites

For this weeks Friday Favorites I thought I would share with you some recipes that I have been making (and not taking pictures of). Because I do nearly all of my baking/cooking at night, when the light in our basement kitchen is not so great, I've decided not to whip out my camera every time I turn the oven on. But that doesn't mean I haven't been busy in the kitchen!

Pumpkin Granola via Two Peas & Their Pod
Ok, I've told you guys before it is dangerous for me to have granola in the house. Well, this Pumpkin Granola is no exception. This stuff is DANGEROUS - in the best way possible. I added almonds, hazelnuts, pumpkin seeds and sunflower seeds to the mix before toasting in the oven. I made two packed baking sheets worth and there *might* be about 3/4 of a cup left...in less than two weeks...oops.

Chicken, Corn and Lime Soup via Epicurious
I made this soup a couple of weeks ago when Brian away on a business trip. I made the recipe exactly as is and no joke it fed me for a week. Add a little fresh cilantro, grated cheese and some crushed up tortilla chips and you are livin' the good life.

Red Wine Chocolate Cake via Smitten Kitchen
If there is one thing that you do this weekend - MAKE THIS CAKE. I am not joking. It is hands down one of the best chocolate cakes I have ever had. A coworker of mine thought it was a bit boozy, and while I probably wouldn't give it to your kids, the red wine definitely kicks it up a notch. The cake is super moist and dense without being too rich, and the red wine gives it a subtle spice that you don't normally find in regular chocolate cake. I didn't even put any frosting or powdered sugar or anything on it and it was still amazing. Deb (from Smitten Kitchen) referred to this as "the real red velvet cake" and I say AMEN to that.

What have you been baking or cooking in the kitchen lately? Have you been craving pumpkin and spices ready for fall or are you still trying to hang on to the last few days of summer? Share with me in the comments! Have a great weekend!

Thursday, August 04, 2011

Dawn (and Sallys) Flourless Chocolate Cake

The first night that we spent in Scotland we were welcomed most graciously by our friend James' parents, Ali and Sally. They welcomed us with open arms even though we were strangers and were so full of warmth we instantly felt at home. I have to preface this story by saying that all of the food that we were fed that weekend was top class. We had the most amazing seafood and steaks, fruits, vegetables and herbs that I have had in a long time. Sally and Ali strongly believe in cooking fresh, seasonal, local food as much possible. And by local I mean the farmers and markets within a few mile radius. With the closest big town with a supermarket a good half hour or so away, you better believe they get as much as they can from their small village.

That being said, this chocolate cake was hands down my favorite dish from that weekend. And I don't say that lightly, there were a lot of contenders.

The recipe for the cake was given to Sally by Dawn, a local woman from their small town, Ardfern, who is well known as being a wonderful cook.

Sally served the cake with some fresh strawberries, raspberries and fresh cream. It would go amazing with a scoop of good quality vanilla bean ice cream. But really, you don't need all that jazz. Just a cup of coffee (or tea if that's your thing) or and extra large mug of ice cold milk will do just fine. This cake is dense and fudgy, with a great big crumb that you can easily squash on the underside of your fork and savour after the last bite is gone. Think part undercooked brownie part molten lava cake (once it's cooled). It's a flourless cake, and the richness of the eggs and chocolate really shine through. If there is ever a time to splurge and get the good chocolate (think Ghirardelli or Valrhona - basically the best quality chocolate that you can get your hands on) this is the time.

But wait!

There's a surprise hidden in this cake...cookies! Shortbread cookies to be exact. The shortbread is a genius match with this cake as it adds a delicious crunch. It doesn't steal the show away from the chocolate, rather it compliments it with its buttery taste and crumbly texture. And if you want/need to make this a gluten free cake, simply omit the shortbread (or replace it with a gluten free alternative). It's a win-win for everybody!

Dawn (and Sallys) Chocolate Cake

5 eggs
10 oz sugar
12 oz 70% dark chocolate (use the good stuff, the chocolate plays the staring role in this cake!)
8 oz butter
4 oz crushed shortbread biscuits

- In a medium bowl whisk together the eggs and sugar until doubled in volume (use the whisk attachment on your electric mixture if you don't have arms of steel).

- In a heat proof bowl melt the dark chocolate and butter together over a pan of simmering hot water (Alternatively, heat in a microwave on short 30 second bursts until melted, stir after each 30 seconds to combine)

- Pour the melted butter and chocolate mixture into the egg mixture and whisk together. Fold in the crushed shortbread.

- Pour into a lined 8" or 9" tin lined with parchment paper (circle is my preference, but if you only have square that will work too!)

- Bake in a hot oven at 180*C for 30-40 minutes, until the top starts to crack. Cool in the pan.

This cake keeps very well, but I doubt it'll be given the chance!

ps - If you omit the shortbread this cake is gluten and nut free - bonus!

pps - you will need to hide this cake from yourself...give it away to friends so a) they will love you more and b) you don't eat the whole cake in one sitting.

You're welcome.

Tuesday, July 26, 2011

Salted Butter Chocolate Chip Cookie Ice Cream Sandwiches

(I know thats a mouth full, my apologies. I promise it'll be worth it!)

Things I like:

Reading books (paper and electronic - the kindle's where its at!) - it's good to put.the.computer.down. sometimes

Dance parties in my living room

Coffee - hot, cold you name it I drink it

Laughing so hard your stomach hurts

Traveling the world...and finding hidden spots in my neighborhood

Keeping up with the Kardashians (there's a lot of them, this hobby takes time!)

Ice Cream

Oh yes...you see where this is going.

*read more*

Sunday, July 24, 2011

Project 52 - week 28 and 29, and other random thoughts

This is a bit of a hodge-podge post today, stay with me! I have a few things on my mind and you get to hear all about them! Grab a cup of tea and settle in...

Random Thought #1: Screw New York
A friend of mine sent me a link to an article from a blog I had never heard of, Thought Catalog. And now I have a new obsession. The blog is a collection of posts on what appears to be random subjects from a big group of contributors. You never know what you're going to find, and it is constantly updated so there's always something interesting to read about. The link my friend originally sent to me is called Screw New York. At first I didn't know what to think, why would I want to read a negative article about my first love, New York City?! But I decided to go for it. And then, every emotion and thought that I have ever had with my love/hate struggle with NYC was right in front of my face, in black and white, laid out so clearly for the world to see.

If you have ever lived in NYC, either currently or in the past, you need to read this article. Do it!

And while you're there - check out this video on Google+

Random Thought #2: Pinterest
It's really starting to be a problem. If you have ever wanted one online space to keep any visual inspiration you have for food/clothes/style/beauty/travel/books/DIY - ANYTHING, you need to join Pinterest ASAP. Actually, I take that back. DON'T. Run for your life. Otherwise Pinterest will suck you in and you will spend hours with your eyes glued to your computer not blinking or moving or barely even breathing.

The first time I heard about Pinterest I heard about it four times in one week. I thought that was a bit odd and anything that I heard about multiple times in one week is bound to be awesome (except for Twilight, I'm sorry I still can't bring myself to be interested). Anyway, I went online, signed up and had a look what this new fangled site was all about. In the most basic sense it is an online space where you can create boards to house things that interest you. But really, it is so much more. You can repin other peoples inspirations, you can add a bookmark on your tool bar that allows you to pin nearly anything you want from the internet, AND you can download and app for your iPhone/iPad for mobile pinning. Basically I love this site more than facebook and twitter combined.

And because I can't post anything on my blog without a picture included, on to Project 52. I have to admit, while I still LOVE this project, I have been slacking mah-jor. I find my self using photos that I have randomly taken during the week to fit the theme of the week. At least that means that I'm consistently using my camera, what it also means is that I'm not actually challenging myself to think outside the box and take pictures of that weeks theme on purpose. So, thats my renewed challenge to myself.

Project 52 - Week 28 Sweet Release

These Peanut Butter Cup Rice Krispie Treats fit the theme perfectly!

Project 52 - Week 29 Get in Close

Taken at the Louvre last weekend while I was in Paris. Any closer and we'd be right in that guys mouth!

Thursday, July 21, 2011

Vanilla Scented Granola

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I have been wanting to make homemade granola for about the last forever. The reason it took me so long to actually make a batch? Self control (or my lack there of). I can't have a box of granola in the house for longer than 24 consecutive hours, no matter how hard I try. When I was studying abroad in Italy I became addicted to this amazing granola that had hazelnuts and milk chocolate chunks in it. I ate so much of it that I actually think that's why I started gaining weight (it certainly couldn't have been the pasta or gelato or red wine!)

Even though that was seven years ago *cringe* I still have a hard time stopping at one bowl.

To be fair, it usually starts out innocently enough...

"I'm going to buy granola and start having a healthy, filling breakfast!" I say to myself,

"I will pair it with yogurt or milk and add fruit too! Look at me, being all healthy and whatnot!"

And then somewhere between pouring the milk over the granola and taking that first crunchy bite the room goes fuzzy and dark and the next thing I know I am waking up to an empty granola box and crushed milk carton by my side. And I'm pretty sure thats not healthy (the eating-a-whole-box-of-granola thing, not the passing out thing).

Yet no matter how hard I try to distance myself from granola it always finds a way to sneak back into my thoughts. I finally decided that the only way I could get it off my brain would be to make a batch myself. I even reasoned to myself that if I made it myself I could at least control the ingredients and what it was made of (no yuckies!). Suddenly, the possibilities seemed endless - oh the granola I could make!

I could add almonds, hazelnuts or pecans!

I could add raisins or craisins or dried apricots or, hey why not, a little dried mango or pineapple!

I could add dark chocolate or milk chocolate - as little (err...) as I wanted!

But for my first time around, I decided to stick to the basics. I found a great recipe to use as a base for all future granola creations. It has vanilla and sliced almonds, and just a hint of cinnamon. Its perfect on its own, but the best part about it is how adaptable it is. You could fix it up any way that you liked, whatever your little heart desires!

This, my friends, is dangerous.

Vanilla Scented Granola
adapted from Bon Appetit via Epicurious.com

4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup packed light brown sugar
1/2 tsp salt
1/4 tsp cinnamon
1/4 cup vegetable oil
1/3 cup honey (or agave nectar)
2 tbsp sugar
4 tsp vanilla extract (go on, use the good stuff!)

- Preheat the oven to 300*F. Line a cookie sheet with parchment paper or grease with nonstick cooking spray

- Combine the oats, almonds, brown sugar, salt and cinnamon in a large bowl. In a small pot heat together the vegetable oil, honey and sugar. Bring to a simmer over medium heat. Remove from heat and add vanilla. Pour over the dry mixture and stir with a wooden spoon to evenly coat.

- Spread granola out on the cookie sheet and bake until golden brown. I baked mine for 30 minutes total, stirring after each 10 minute interval. After 30 minutes I turned off the oven, patted the granola down tight into the pan and put back in the oven for another 5-10 minutes. Remove from the oven and allow to cool completely.

Once cool, break up the granola into chunks, immediately shove a handful of it into your mouth and then store in an airtight container.

Extras!

After my granola was done cooling I added chopped dried pears and small pieces of dark chocolate (72%). These additions are super yummy in this granola as they add another layer of flavors and texture but don't over power the delicate vanilla taste of the granola! What do you like to add in your granola? Tell me in the comments section!

Friday, July 15, 2011

Peanut Butter Cup Rice Krispie Treat

A couple of years ago I started to realize that my sweet tooth (or should I say, mouth full of sweet teeth) was not a by-product of summers spent working in a candy shop (as one would think), but something I had inherited from one of my grandmother, my Nanny.The first clue was a gift she gave me when I moved away. She had created a small little recipe box for me with some of her favorite recipes. Some were hand written on index cards with her long, loopy hand writing with little notes declaring the extra delicious ones. Others were magazine and newspaper clippings taped on the same size index cards so they all fit neatly into a small box.

The first time I went through the box I noted the usual division of recipes - Soup, Salad, Bread...but what I noticed even more were the crazy number of tabs labeled for sweets (and this is in order, I'm reading right from the box) - Candy, Cakes, Cookies, Desserts, Frosting and Pies. I always knew Nanny had a sweet tooth, but right in front of me was the proof that it was a molar of a sweet tooth.

The second clue was a discussion about Christmas Cookies that we had over the phone one cold, winter evening (at least, it was evening here in London). I was telling her all about the Christmas cookies and candy that I was making for the holidays, and she was telling me all of the thing that she was making. We were sharing recipes and ideas, our favorites to make and which ones caused us trouble. And after that conversation was over I started thinking about how I have the same conversations with my mom around the holidays. She is notorious for making six, eight sometimes ten different types of cookies for the holidays and the she splits them all up in to tins and platters to give away to neighbors and friends. I've started my own tradition of that over the last couple of years, though I can only handle three or four types of cookies at one time.

It may seem a little silly now, or even a bit thick, that it took me so long to realize where my sweet tooth came from. I guess I never really sat down to think about it, it's just the way it was in our family. When I was in the US in June my mother-in-law gifted me with a giant, American sized pack of jumbo Jet-puffed marshmallows (after reading about my craving for them here). The second I laid eyes on that beautiful gigantic bag of marshmallows I knew I needed to make rice krispie treats. But not just any rice krispie treat...I needed to kick it up a notch.

The reason I bring up my Nanny is because this dessert reminds me of something she would make. She makes all of the traditional baked goods - chocolate chip cookies with a little sprinkling of sugar on top, banana bread and candy like nut rolls and fudge. But she also likes to make things that combine several pre-made ingredients, a little Semi-Homemade before Sandra Lee was famous for it. For example - one of her favorite side dishes to make for dinner is a Jello and whipped cream "salad" made with pieces of fruit (pineapple, cherries, etc) and usually the odd mini marshmallow or two. Another one of her greatest hits is icebox cake - layers of graham crackers and vanilla pudding topped with a thick layer of sweet chocolate frosting (a fan favorite for sure). And you know what - these "semi-homemade" dishes are just as delicious as the "fully-homemade" ones.

And now, I'm going to introduce this little gem of a semi-homemade dish to my already swelling dessert recipes. I originally found it when searching the internet for Rice Krispie treat recipes, but I changed it so much that I consider it mine. I basically used the recipe as a guideline, and then threw it out the window. These bars are rich and decadent and at the same time miraculously light. The thick layers of chocolate and peanut butter create a nice balance with the light and airy Rice Krispie treat.

Peanut Butter Cup Rice Krispie Treats

Rice Krispie Treats
2 tbsp butter
10 oz marshmallows
6-7 cups rice krispie/ puffed rice cereal

Peanut Butter Filling
1/2 cup butter, room temperature
1 cup smooth peanut butter
1 cup powdered sugar

Chocolate Topping
1/4 cup butter, room temperature
1 cup chocolate (milk, dark or a mixture)

- Lightly grease a 9x13 pan and set aside.

- In a large, microwave safe bowl heat the butter and marshmallows until the butter is melted and the marshmallows puff up and are soft. Stir to combine. Fold in the rice cereal with a spatula or wooden spoon until the mixture is just combined, making sure to get all the cereal incorporated in.

- Pour the mixture into the prepared pan and press into an even layer. Allow to cool and set at room temperature.

- For the peanut butter layer, combine the peanut butter, butter and confectioners sugar and stir together with a spoon. Heat the mixture in the microwave in short 20 second bursts until the consistency is somewhere between frosting and melted chocolate. You are going to spread the filling on the rice krispie treats, so it should be easy to spread. Top the rice krispie treats with peanut butter filling.

- For the chocolate topping, melt the chocolate and butter in a small bowl in the microwave. Stir until smooth. Pour over the peanut butter layer and spread the chocolate to create and even layer over the entire surface. Leave to cool and set over night.

- Makes 24 large bars or cut in half if you find them too sweet (and they are sweet!)

Sunday, February 13, 2011

Guinness Cupcakes with Whiskey Ganache and Baileys Frosting

Yes my friend, you read that correctly.

This little gem came to me by way of Miss Maggie Stumpf. She found it on SmittenKitchen.com.

I decided to make them as an early Valentines Day gift for Brian. He cleaned the bathroom for my Valentines Day gift. I think thats a pretty good deal for both of us.

These are a little more labor intensive than regular cupcakes, but they are so worth the extra effort.

First, chocolate and Guinness cupcakes are baked. The Guinness makes the cupcakes so light and fluffy, I was amazed. MMmmm foamy beer goodness.

While the cupcakes are baking you can make and cool the Whiskey ganache. This was actually my first time making ganache, and now its my favorite word. I didn't have an apple corer or a round cookie cutter, so I used a liquid injector. Not as easy as it sounds since ganache is not actually a liquid. But thats what I have a big, strong husband for.

And yes, he did help make his own cupcakes. Shush.

Once the cupcakes are filled its time to make the frosting!

Butter. Powdered Sugar. Baileys.

Heaven.

I tried to get a little fancy with a plastic baggy (next on my "to buy" list is a piping kit, by the way), but I'm not sure it came out as sophisticated as I hoped...tastes just as good though!

Go ahead - try them for yourself!
Adopted from Smitten Kitchen

Guinness Chocolate Cupcakes

1 cup Guinness (or other stout beer)
1 cup unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs, room temperature
2/3 cup sour cream

Ganache Filling

8 ounces dark chocolate (I used a mix of milk and dark chocolate)
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey

Baileys Frosting

3-4 cups confections sugar (I used 3 cups)
4 oz (1 stick) unsalted butter, room temperatue
3 to 4 tablespoons Baileys

Extras

1-inch round cookie cutter, an apple corer or liquid injector (not recommended, but it gets the job done)

To make the cupcakes:

Preheat oven to 350°F.
Line 24 cupcake cups with liners.
Bring 1 cup Guinness and 1 cup butter to a simmer in a heavy large saucepan over medium heat.
Add cocoa powder and whisk until mixture is smooth, cool slightly.
Stir together flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl.
Using an electric mixer, beat the eggs and sour cream in another large bowl to blend.
Add Guinness-chocolate mixture to the egg mixture and beat just to combine.
Add flour mixture to the wet ingredients and beat briefly on a slow speed.
Using a rubber spatula, fold in batter until completely combined.
Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
Bake cupcakes until a tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes.
Cool cupcakes on a rack completely.

Make the ganache

Chop up the chocolate and transfer it to a heatproof bowl.
Heat the cream until simmering and pour it over the chocolate.
Let it sit for one minute and then stir until smooth (you can melt it further in the microwave for 15-20 seconds at a time if the chocolate isn't completely melted).
Add the butter and whiskey and stir until combined.

Fill the cupcakes:

Let the ganache cool until it is thick but still soft enough to be piped
Meanwhile, cut out the centers of the cooled cupcakes with your 1-inch round cookie cutter or apple corer. Make sure you don't cut all the way down to the bottom of the cupcake.
Put the cooled ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.
If you are using a liquid injector, fill the cupcakes until you can see the top pop up a bit, trying not to burst open the cupcake.

Make the frosting:

Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want it to be very light and fluffy.
Slowly add the powdered sugar, a quarter cup at a time.
When the frosting looks thick enough to spread, drizzle in the Baileys and whip it until combined.
Frost and decorate the cupcakes until your little heart is content

Happy Valentine's Day!

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