A glorious combination

What started out as a simple get-together to celebrate my dad's birthday, ended with moving kitchen appliances and furniture into tiny doorways and up staircases. We were about halfway through dinner when my husband noticed two ladies next door struggling to lift a washer out of a large moving van. Being the good neighbor that he is, he walked out and offered to help. As it were, the woman's husband had been called into work unexpectedly and there was no less than 1 dryer, 1 refrigerator and 1 enormous couch left to move and no hope of two women getting them into that house without help. So with the assistance of my dad, brother, brother-in-law and husband, a new to the neighborhood family was helped out of a bind. Dinners sat on the table, half eaten and getting cold but we women were proud to have such considerate and unselfish men in our family.

My father, in particular, has exemplified these qualities throughout the 27 years I've know him. It's one thing to go out of your way for your own family, but my father has consistently stepped up when friends, coworkers, friends of friends and even strangers needed a helping hand. Whether it was delivering food baskets at thanksgiving, helping fix a computer, or driving in the middle of the night to pick me up from a first grade sleepover when I woke up scared. He's always been a giver and a great example to me who is so often selfish with my time. It would take me years to recount the many times he has shown love with his sacrifice of time, resources and energy for myself and countless others.

With that knowledge, I always consider it a treat to do something nice for him on his birthday. This year it was making a cake that combined two of his favorite things–chocolate and peanut butter. I think he liked it and even though the night took a weird twist we ended on a sweet note.

Chocolate Peanut Butter Mousse Cake
adapted from The Cake Book by Tish Boyle

Crust:
• 1 1/2 cup Nabisco Famous Chocolate Wafer cookie crumbs
• 4 tablespoons unsalted butter, melted

Peanut Butter Mousse:
• 5 ounces cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 1 1/4 cups confectioners' sugar
• 3/4 cup creamy peanut butter
• 1/4 teaspoon salt
• 2 1/2 cups heavy cream

Chocolate Mousse:
• 5 ounces bittersweet chocolate, coarsely chopped
• 3.5 ounces milk chocolate, coarsely chopped
• 1/3  cup whole milk
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract

Bittersweet Chocolate Glaze:
• 3 ounces bittersweet chocolate, coarsely chopped
• 1/3 cup heavy cream
• 1/2 teaspoon vanilla extract

Make the Crust
Lightly grease the bottom of a 9 x 3-inch springform pan. In a medium bowl, stir together the cookie crumbs with the melted butter until combined. Pat the crumb mixture onto the bottom of the pan in a even layer. Refrigerate the crust while you make the peanut butter mousse.

Make the Peanut Butter Mousse
In the bowl of an electric mixer, using the paddle attachment, beat the cream cheese and butter at medium-low speed until creamy, about 1 minute. Add the confectioners' sugar and mix until well blended. Add the peanut butter and salt and mix until blended, scraping down the sides of the bowl as necessary. Remove the bowl from the mixer stand and set aside.

In a clean mixer bow, using the whisk attachment, beat the heavy cream at high speed until soft peaks form. Gently fold 1 cup of the whipped cream into the peanut butter mixture until almost blended. Fold in another 1 1/2 cups of the whipped cream until completely blended.

Scrape the mousse into the prepared pan and spread it into an even layer. Refrigerate while you make the chocolate mousse. Cover the remaining whipped cream and refrigerate until ready to use.

Make the Chocolate Mousse
Place the chocolates in the bowl of a food processor and process until finely ground. (Leave the chocolate in the food processor.)

In a small sauce pan, combine the milk and sugar and bring to a boil over medium heat, stirring frequently until the sugar dissolves. With the food processor running, pour the hot milk through the feed tube, and process until the chocolate is completely melted. Scrape down the sides of the bowl, add the vanilla extract, and process until blended. Scrape the mixture into a large bowl.

Using a rubber spatula, gently fold one-third of the reserved whipped cream into the mousse. Fold in the remaining cream until completely blended. Scrape the mousse onto the peanut butter mousse layer. Loosely cover the cake and freeze for at least 1 hour, until firm.

Make the Glaze
Place the chocolate in the bowl of a food processor and process just until finely ground. In a small saucepan, bring the cream to a boil. Remove from the heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the glaze is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let cool for about 10 minutes before using.

Run a sharp thin-bladed knife under hot water and wipe dry, then run the knife between the cake and the side of the pan to release the cake; reheat the knife as necessary. Remove the side of the pan. Pour the glaze over the top of the cake, trying not to let it drop down the sides, and using a small metal spatula, spread the glaze evenly over the top of the cake.

Refrigerate the cake for at least 1 hour before serving.

About 30 minutes before serving, remove the cake from the refrigerator. To serve, slice the cake with a hot knife, wiping it clean between each cut.

Store in the refrigerator, loosely covered, for up to 3 days.

The dessert that almost wasn't

These cupcakes almost never happened. Even though I had a long three day weekend and planned ahead, when I went to make them I realized I was an egg short. See I've started to lose track of what we have and don't have in the house food-wise. Reason being, I recently relinquished my grocery shopping duties to my husband. Although it pains me, my credit card is breathing a sigh of relief and the budget is picking it's tired self up off the floor.



See I'm an obsessive compulsive grocery shopper. I shop for groceries like some women shop for shoes–impulsively and without regard for how many I already have or how much I've already spent on groceries for the month. You'd think I was 300lbs. or setting up a ranch in the middle of the wilderness with no signs of life for hundreds of miles (neither of which are true). Part of the problem is that I like to buy certain items at certain grocery or specialty food stores. While I'm there to pick up that specific item, I inevitably find some other item/s that can also only be purchased at that certain store and who knows when I'll be back this way...the justification is shameful. The lengths I go to to justify buying those pepperocinis, that cheese, that certain kind of balsamic vinegar, the list goes on. You never know when you might need melba toast or panko breadcrumbs, or cabernet flavored salami, right? Maybe it's just me but if an item has an expiration date a year in the future it might as well be sitting on my shelf rather than the store's. Something about having three tubs of unopened expired sour cream in the fridge and a bottle of marinade in the pantry that expired in May 2007 made my husband say enough is enough. Rightly so, I guess.



I was pleased with how these cupcakes turned out. It was well worth the time to find this which is now my most favorite buttercream recipe ever. These cupcakes are not very true to the traditional Black Forest Cake but more of an interpretation. Chocolate, cherries, liquor and buttercream–all wonderful things that become more wonderfuller when combined. I love filled cupcakes and hope to make many more in the future.





For the cupcakes

Sour Cream Chocolate Cupcakes

adapted from The Cake Book by Tish Boyle



• 2 2/3 cup all purpose flour

• 2 1/2 cup granulated sugar

• 1/2 cup natural cocoa powder (not dutch processed)

• 1 1/2 teaspoons baking soda

1/2 teaspoon salt
• 3 large eggs, at room temperature

• 2/3 cup sour cream, at room temperature

• 1 tablespoon vanilla extract

• 10 tablespoons unsalted butter, melted and cooled

• 2/3 cup safflower oil

• 1 1/4 cup ice-cold water



Position a rack in the center of the oven and preheat the oven to 350 F. Line two cupcake pans with cupcake liners.



Sift together the four, sugar, cocoa powder, baking soda, and salt into a medium bow. Whisk to combine, and set aside.



In another medium bow, whisk together the eggs until blended. Whisk in the sour cream and vanilla extract until blended. Set aside.



In the bowl of an electric mixer, using the paddle attachment, mix the melted butter and oil together at low speed. Add the cold water and mix to blend. Add the dry ingredients all at once and mix at medium-low speed for 1 minute. Add the egg mixture and mix for another minute, until well blended, scraping down the sides of the bowl with a rubber spatula as necessary. Scrape the batter into the prepared pans, filling each cup 2/3 full.



Bake the cupcakes for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the filling

Cherry Compote



• 4 cup cherries halved and pitted

• 1 cup kirsch (cherry flavored brandy)

• 1/2 cup granulated sugar

• 2 tablespoons cornstarch



Combine all ingredients in a sauce pan over medium/low heat. Bring to simmer and break down cherries into slightly smaller pieces by mashing them with a wooden spoon, stirring occasionally until mixture has thickened slightly (about 10 minutes). Pour some of the thickened liquid through a mesh sleeve to reserve 2 tablespoons for the buttercream.



For the icing

Cherry Buttercream

adapted from Cakes for Occasions by Kim Morrison



• 3 cups plus 2 tablespoons sugar

• 1 cup water

• 1 cup egg whites

• 1 1/2 pounds butter (6 sticks), softened

• 2 teaspoons vanilla extract

Special Equipment: candy thermometer



Mix 3 cups sugar with water in a small, heavy saucepan. Cook over high heat until syrup reaches 248 degrees F on a candy thermometer. Watch it closely as it gets close to temperature; it will go quickly at the end.



While syrup is cooking, beat egg whites with 2 tablespoons sugar until stiff but not dry. (Extra- fine granulated sugar works best). Turn mixer off until syrup is ready.



With mixer running, pour syrup into the egg whites in a thin, steady stream, making sure not to pour directly onto beaters. Be careful, as hot syrup can burn if you. Continue to beat mixture until it is no longer hot.



Allow to cool to room temperature and then beat in the softened butter, 1 tablespoon at a time, until all is incorporated. (Salted butter works fine. If you are using unsalted butter, add 1/2 teaspoon salt, or to taste.) The mixture will become thin and may look curdled at first, but will then become smooth as it beats. Lastly, beat in the reserved cherry syrup from the filling all at once.



If not using at once, refrigerate the buttercream until needed. It will keep for 1 week in a tightly sealed container in the refrigerator. To use, just bring it back to room temperature and re-beat to restore the texture. If you have trouble with the texture, getting it to room temperature and extra beating* are the keys to making it smooth.



* If after you've added the butter, you have a soupy mess, don't despair! Just leave your mixer set on high and do something else for about ten minutes. You'll return to icing with the best texture you can imagine!

To Assemble

1. Cut out a cone from the top of each cupcake. Cut off the excess from the underside of the cone. Set the top aside.

2. Fill each cavity with the cherry filling.

3. Replace each top.

4. Ice the cupcakes, covering up any imperfections left over from filling the cupcakes.

Some like it sweet, some like it savory

I don't love roadtrips. The thrill of the open road, new experiences just over the horizon just don't have the appeal to me that others claim. Something about reading maps, legs sticking to leather seats, crumbs and stops at scuzzy gas station bathrooms leaves me less than excited. But roadtrips that involve babies and toddlers in the car for 9+ hours are downright daunting. This week ended in a day off work and a road trip to see my sister who is working in Michigan for the summer. My mom, other sister, her 16-month-old daughter, my 6-month-old daugther and I ventured on the journey that would stretch us all as parents and strengthen the ties that bind an extended family. As my mom drove, I worked on my baby comedian skills while my sister kept her daughter quiet by shoveling whatever we had in the car into the fussy mouth of my niece (hey, you do what you gotta do to keep them happy on long car rides :). What we had in the car happened to be these shortbread cookies I made. So I can definitively say these are toddler approved (the sweet recipe at least).

We were rewarded at our destination by the sweet smell of a lake and country air, my sister who loved seeing her nieces that she hadn't seen for months, and a late night of visiting and laughter in a Kalamazoo hotel room. A great time was had by all and it was personally a great change in pace for me. In the end, we had some road weary babies, tired mommies, new experiences gained, memories made and an overall great weekend.

Lime Shortbread Cookies with White Chocolate and Almonds
adapted from Bon Appetite, April 2009

• 2 cups all purpose flour
• 1/2 cup powdered sugar
• 1/2 teaspoon salt
• 1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
• 2 tablespoons finely grated lime peel, divided
• 1 tablespoon lime juice
• 1 teaspoon vanilla extract
• 1 3.5-ounce bar high-quality white chocolate (such as Lindt or Perugina), finely chopped
• 1/2 cup chopped toasted almonds

Preheat oven to 325°F. Butter 13x9x2-inch metal baking pan. Blend flour, sugar, and salt in processor. Add butter, 1 tablespoon lime peel, lime juice, and vanilla; process just until blended and dough forms clumps. Press evenly into prepared baking pan. Pierce dough all over with fork. Using sharp knife, cut dough into 12 squares, cutting through dough completely, then cut each square in half on diagonal, forming 24 triangles total.

Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.

Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Stir in remaining lime zest. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds. Let stand until chocolate sets, about 1 hour. 

Parmesan, Rosemary and Walnut Shortbread

adapted from Serena, Food & Stories by Serena Bass

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 4 ounces freshly grated
• Parmesan cheese
• 1 cup Heckers or King Arthur all-purpose flour
• 1 tablespoon minced fresh rosemary
• 1/2 cup walnuts, toasted at 350°F for 10 minutes, then chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Pinch cayenne pepper

Using an electric mixer, cream the butter; add the Parmesan, and mix well. Stir in the flour, rosemary, walnuts, salt, black pepper, and cayenne. Form the mixture into 1-inch-wide logs, wrap them in plastic, and refrigerate for at least half an hour, or up to 3 days.

When you're ready to bake the shortbread, position a rack in the middle of the oven and preheat to 350°F. Line a baking sheet with parchment. Cut the logs into 1/4-inch-thick slices, place the slices on the baking sheet, and bake for 20 minutes, or until golden at the edges. Remove the shortbread slices and cool them on a wire rack.

**If I made this recipe again, I would have added about 2 more tablespoons of butter to make the dough a little easier to work with and less crumbly.

Carpe Diem

Well this is it. For years I've been telling myself I should do this and I finally decided today is the day. My reasons for starting this blog are simple: I love baking and wanted a way to record my adventures (some glorious, some disastrous) as I navigate recipes and aspire to broaden my knowledge of the pastry arts. Will anyone read? Will anyone care? These questions are mute as merely starting and maintaining this blog will be my reward in and of itself. I look forward to eventually sitting down and looking back on weeks (months even?) worth of posts detailing my baking exploits. So without further adieu...

I have a garden. Actually I should call it my husband's garden since he's the one who puts in the required labor to maintain it–I just reap the benefits :) When we broke ground for it three years ago, we thought it would be nice to have a raspberry and blackberry bush. Little did we know, what was an off the cuff decision at the time has now turned into two monstrous bushes that are threatening to take over the entire backyard (I'm exaggerating but seriously, they're at least ten feet tall and fifteen feet wide). Since they only produce fruit on the previous years canes, this is the first year we've really been able to enjoy a decent harvest.

We've been planning a small trip to see my husband's grandmother this weekend and since it's also her birthday, it seemed appropriate to bring a celebratory dessert. When I came across this recipe for a blackberry cobbler I jumped at the opportunity to bake, for the first time, using fruit from my very own garden. What a thrill! I suspect she'll love it.

Blackberry-Peach Jam Cobbler

Adapted from Culinary Concoctions by Peabody who adapted it from Gourmet June 1996 Denise Maguire: Saint Petersburg, Florida
 
4 ounces unsalted butter, divided
1 cup water
1 cup plus 2 TBSP granulated sugar
1 1/2 cups self-rising flour
1/3 cup heavy cream
1/2 tsp vanilla extract
Pinch of salt
1/2 tsp cinnamon
1 TBSP all purpose flour
2 TBSP brown sugar
3 cups fresh blackberries (about 1 pound)
5 TBSP good quality Peach Preserves

Preheat oven to 350°F.
In a medium sized bowl, toss blackberries with all purpose flour and brown sugar. Set aside.
In a 10-inch glass pie plate or baking dish melt 1/2 stick (2 ounces) butter in oven.
In a small saucepan combine 1 cup water and 1 cup sugar and heat over moderate heat, stirring occasionally, until sugar is completely dissolved.
In a food processor pulse together flour and remaining 1/2 stick butter (cut into dime size pieces) until mixture resembles fine meal. Add cream, vanilla, cinnamon and salt, and pulse just until a dough forms.
Turn dough out onto a lightly floured surface and with a floured rolling pin roll into an 11- by 9-inch rectangle.
Brush peach jam on top of dough evenly and scatter blackberry mixture evenly over top.
Beginning with a long side roll up dough jelly-roll fashion and cut into 1 1/2-inch thick slices. (Slices will come apart and be messy…really messy).
Arrange slices, cut sides up, on melted butter in pie plate or baking dish. Pour sugar syrup over slices, soaking dough, and bake cobbler in middle of oven 45 minutes. Sprinkle remaining 2 tablespoons sugar over cobbler and bake 15 minutes more, or until golden.
Serve cobbler warm with ice cream
Serves 6