Pumpkin Banana Mousse Tart

All I can say about this dessert, is absolute show stopper! I was a bit skeptical about the banana in this dish but it really isn't a strong component and actually just serves to mellow the pumpkin flavor a bit. I loved the graham cracker crust with the pumpkin, for me a far better compliment than a traditional pie crust. This tart is not too sweet, not too heavy and the filling has the perfect velvet like texture. I know this dish will have a regular spot at our future Thanksgiving dinners.

Pumpkin Banana Mousse Tart

For the crust:

• 2 cups graham cracker crumbs (14 crackers)
• 1/3 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 pound (1 stick) unsalted butter, melted

For the filling:

• 1/2 cup half-and-half
• 1 (15-ounce) can pumpkin puree
• 1 cup light brown sugar, lightly packed
• 3/4 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 extra-large egg yolks
• 1 package (2 teaspoons) unflavored gelatin
• 1 ripe banana, finely mashed
• 1 teaspoon grated orange zest
• 1/2 cup cold heavy cream
• 2 tablespoons sugar

For the decoration:

• 1 cup (1/2 pint) cold heavy cream
• 1/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• Orange zest, optional

Directions

Preheat the oven to 350 degrees F.

Combine the graham cracker crumbs, sugar, cinnamon, and melted butter in a bowl and mix well. Pour into an 11-inch tart pan with a removable bottom and press evenly into the sides and then the bottom. Bake for 10 minutes and then cool to room temperature.

For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

Whip the heavy cream in the bowl of an electric mixer fitted with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the cooled tart shell. Chill for 2 hours or overnight.

For the decoration, whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the tart and sprinkle, if desired, with orange zest. Serve chilled.

Source: Ina Garten, Barefoot Contessa Family Style, Clarkson Potter, 2002.

Creamy Pumpkin Custard wtih Golden Raisin Compote

I absolutely love pumpkin. I was a bit worried when I found out there was a canned pumpkin shortage this year. I went to several area groceries and lo and behold there was no pumpkin to be found. I couldn't conceive of a fall without all my favorite pumpkin recipes and several new ones I want to try. Luckily, I happened upon a store with a healthy supply of canned pumpkin and my pantry is now well stocked! Yes, I bought 10 cans of pumpkin! I decided this recipe was a worthy source for one of my precious cans of pumpkin and it did not disappoint. Although labeled a custard, it was reminiscent of pumpkin cheesecake. This dessert is very rich and decadent. The golden raisin compote adds nice texture and flavor. The only change I would make next time is to add some candied pecans. I just couldn't help thinking a little crunch would have been a nice addition. This is the first recipe I have tried from the Dolce Italiano cookbook and if this recipe is any indication of how great the recipes are, I can't wait to try more. The perfect ending to a fabulous fall meal.

Creamy Pumpkin Custard wtih Golden Raisin Compote

Makes 6 servings

¼ cup granulated sugar, plus more for dusting the ramekins
2 pieces crystallized ginger (about 1 ounce), minced
6 ounces cream cheese, softened
½ cup packed light brown sugar
1 tablespoon yogurt or sour cream
3 large egg yolks
1 teaspoon vanilla
¼ teaspoon kosher salt
1 cup canned pumpkin (straight up pumpkin, without the pumpkin pie spices)
Golden Raisin Compote (recipe follows), for garnish

Preheat the oven to 325 F and position a rack in the center. Grease six 4-ounce ramekins or custard cups with nonstick cooking spray, then coat the bottoms and sides with a light dusting of granulated sugar, shaking out the excess. Have ready a flat-bottomed roasting pan large enough to accommodate the ramekins with ¾ inch of space in between them.

Place the granulated sugar and crystallized ginger in the bowl of a food processor and process until the ginger is finely ground. Place the mixture in the bowl of an electric mixer fitted with the paddle attachment and add the cream cheese and light brown sugar. Cream the ingredients together on medium speed until smooth and lump-free, about 2 minutes. Beat in the yogurt or sour cream, followed by the egg yolks, one at a time, scraping down the sides of the bowl after each addition. Beat in the vanilla extract and salt, then beat in the pumpkin puree until just combined.

Divide the mixture among the ramekins, filling them ¾ full and tapping each one once or twice on the counter to even the top. Place the ramekins in the roasting pan and add enough hot water to come halfway up the sides of the ramekins. Cover the roasting pan with aluminum foil, tenting it slightly so the foil does not touch the top of the ramekins.

Carefully place the pan in the oven and bake the custards for 25 minutes, then rotate the pan to ensure even baking. Bake them for another 15 minutes and then check for doneness; the custards should appear slightly puffy and their surfaces should be matte. Remove the pan from the oven and allow the custards to cool for 10 minutes, then remove them from the bain-marie and chill until firm, at least 4 hours.

To serve, run the tip of a knife around the edge of each custard and flip it on to a serving plate. Top each serving with a spoon full of golden raisin compote.

Golden Raisin Compote

Makes about 1 ½ cups

1 heaping cup of raisins
¾ cup juice from fresh oranges
¼ cup golden or dark rum
1/3 cup sugar
2 tablespoons unsalted butter, softened

Place the raisins, orange juice, rum, and sugar in a small sauce pan over medium heat. Simmer until the raisins are soft and plump, then pour the liquid through a sieve and strain out the raisins and place them in a small bowl. Return the liquid to the pan and continue simmering until it is syrupy and reduced to about ½ cup. Remove the pan and from the heat and whisk in the butter. Combine the sauce with the raisins and cool to room temperature.

Source: Gina De Palma, Dolce Italiano, 2007.

Triple Tier Brownies

These were really simple to make and very addictive! These are perfect for a fall picnic or tail gating. I used organic ingredients where I could. I also used my new favorite peanut butter, Earth Balance natural peanut butter with flax seed. You can't taste the flax seed and it doesn't effect the texture but you get all the wonderful benefits of the flax seeds. I'm not a big fan of canned frosting but I didn't have time to make my own to substitute. There is an organic canned frosting on the market but I used it once and thought it was only so so. You could also play around with this recipe and substitute different flavors of frosting or use cocoa krispies instead of rice krispies. I was thinking the addition of a marshmallow layer would also be great. To keep with the organic ingredients you can also use an organic rice cereal.

Triple Tier Brownies

• 1 package fudge brownie mix (13-inch x 9-inch pan size) (I used organic)
  
• 1 package (11-1/2 ounces) milk chocolate chips (I used Ghiradelli)
  
• 1 cup peanut butter (I used Earth Balance Natural Peanut Butter with Flax Seeds)
  
• 3 cups crisp rice cereal
  
• 1 can (16 ounces) cream cheese frosting
• 1 cup salted peanuts, chopped (I omitted)
  

Directions:

Prepare and bake brownie mix according to package directions, using a greased 13-in. x 9-in. baking pan. Cool on a wire rack.
In a large saucepan, combine chocolate chips and peanut butter. Cook over low heat for 4-5 minutes or until blended, stirring occasionally. Stir in cereal; set aside.
Spread frosting over brownies. Sprinkle with peanuts. Spread with peanut butter mixture. Chill for 30 minutes or until set before cutting. Store in the refrigerator. Yield: about 5 dozen.

Source: Taste of Home

Gooey Chocolate Cakes

Another sure fire hit from Dorie Greenspan's Baking From My Home to Yours. This is the perfect make ahead dessert for a dinner party. I prepped the cakes in the afternoon and then refrigerated. After dinner, I tossed these in the oven for 13 minutes and we had a delicious warm dessert. I followed Dorie's hint of using disposable muffin pans and these popped right out of the pan and there was no mess to clean up! It really amazed me how this dessert came out exactly like the restaurant version with perfect molten centers. This is a great dessert for impressing your dinner party guests. They will think you made something really complicated when in fact these were very easy to make.

Gooey Chocolate Cakes

1/3 cup all purpose flour
3 tablespoons unsweetened cocoa powder (I used green and black organic)
1/4 teaspoon salt
5 ounces bittersweet chocolate, (I used Ghiradelli)
4 ounces, coarsely chopped
1 ounce, very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons sugar

Center a rack in the oven and preheat the oven to 400 degrees F. Butter (or spray-its easier) 6 cups of a regular size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.

Sift the flour, cocoa, and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and butter in the bowl and stir occasionally over the simmering water just until they are melted-you don't want them to get so hot that the butter separates. Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolks until homogeneous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don't beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly amount he muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3 minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.

Source: Baking From My Home to Yours, Dorie Greenspan, Houghton Mifflin Company, 2006.

Summer Berry Pie

Most recently I purchased the cookbook Baking Illustrated. I was really impressed with the detailed illustrations in the book. These illustrations provide especially useful when taking on complicated baking projects. I also enjoy reading the science and method behind the recipe's development. I knew I wanted to make a pie to go along with our Father's Day menu. I had seen this recipe recommended on a few blogs including Sara's blog, the Piggly Wiggly. I showed the picture in the book to my husband and gave him a couple of other options. He quickly nixed the others and said, "definitely that one!" This pie is really easy to make. Another plus, you don't have to roll out a pie crust and its a no bake recipe. I used cinnamon graham crackers since I already had them on hand. This pie got rave reviews from everyone. The mix of pureed fruit with whole fruit melds nicely in the pie and gives it a great taste and texture. My only quibble with this recipe, is that it is really messy to serve. Since we were already having a coconut layer cake that was rich, I opted not to serve whipped cream on the side with this as recommended .

Summer Berry Pie

RECIPE INGREDIENTS For the Graham Cracker Crust: 9 graham crackers, broken into rough pieces 2 tablespoons granulated sugar 5 tablespoons unsalted butter, melted and warm For the Berry Filling: 2 cups fresh raspberries (about 9 ounces) 2 cups fresh blackberries (about 11 ounces) 2 cups fresh blueberries (about 10 ounces) 1/2 cup granulated sugar (3 1/2 ounces) 3 tablespoons cornstarch 1/8 teaspoon table salt 1 tablespoon lemon juice from 1 lemon 2 tablespoons red currant jelly For the Whipped Cream: 1 cup heavy cream (cold) 1 tablespoon granulated sugar 1 teaspoon vanilla extract

DIRECTIONS FOR THE CRUST: Adjust oven rack to middle position and heat oven to 325 degrees F. In food processor, process graham crackers until evenly fine, about 30 seconds (you should have 1 cup crumbs). Add sugar and pulse to combine. Continue to pulse while adding warm melted butter in steady stream; pulse until mixture resembles wet sand. Transfer crumbs to 9-inch glass pie plate; form crust using 1/2-cup dry measuring cup. Bake crust until fragrant and beginning to brown, 15 to 18 minutes; transfer to wire rack and cool completely while making filling. FOR THE FILLING: Combine berries in large colander and gently rinse (taking care not to bruise them); spread berries on paper towel-lined rimmed baking sheet and gently pat dry with additional paper towels. In food processor, puree 2 1/2 cups mixed berries until smooth and fully pureed, about 1 minute. Strain puree through mesh strainer into small nonreactive saucepan, scraping and pressing on seeds to extract as much puree as possible (you should have 1 1/4 to 1 1/2 cups). Whisk sugar, cornstarch, and salt in small bowl to combine, then whisk mixture into puree. Bring puree to boil over medium heat, stirring constantly with wooden spoon; when mixture reaches a boil and is thickened to consistency of pudding, remove from heat, stir in lemon juice, and set aside to cool slightly. While puree is cooling, place remaining berries in medium bowl. Heat jelly in second small saucepan over low heat until fully melted; drizzle melted jelly over berries and toss gently to coat. Pour slightly cooled puree into cooled pie shell; top with fresh berries. Loosely cover pie with plastic wrap; refrigerate until chilled and puree has set, about 3 hours (or up to 1 day). FOR THE WHIPPED CREAM: Just before serving, beat cream, sugar, and vanilla with electric mixer on low speed until small bubbles form, about 30 seconds. Increase speed to medium; continue beating until beaters leave trail, about 30 seconds longer. Increase speed to high; continue beating until cream is smooth, thick, nearly doubled in volume, and forms soft peaks, about 30 to 60 seconds. Cut pie into wedges and serve with whipped cream.

Source: Baking Illustrated, America's Test Kitchen, March 2004.

Rice Pudding with the Quickest Strawberry Jam

I saw Jaime Oliver make this dessert on his show several months back and immediately saved it. Jaime is a really fun chef to watch cook. I think his kitchen and set up is one of the most interesting on the food network. Seems like he is cooking in a shack in his backyard! I loved the idea of elevating rice pudding to an elegant dessert and thought the presentation was very pretty. Unfortunately because its white, it doesn't lend to photographing all that well. This was really good. The contrast of textures of the soft pudding, strawberries and crispy meringues went very well together. I think next time I would add some chopped strawberries to the top as well. This recipe could easily be made with blueberries or raspberries. I also would make a couple flavor changes to bump it up a notch. I would add vanilla bean paste to the rice pudding while cooking and possibly some orange or lemon zest. Overall, a great recipe to put your own spin on.

Creamy Rice Pudding with the Quickest Strawberry Jam

For the jam:

• 2 pounds strawberries, hulled, washed and drained
• 1/2 cup sugar

For the rice pudding:

• 5 cups organic whole milk
• 7 ounces medium-grain rice
• 2 tablespoons vanilla sugar
• 2 ounces store-bought meringues, crumbled( I used lemon meringues)
  
• Optional: a few wild strawberries, to serve

Place the strawberries in a wide, stainless steel pan and sprinkle the sugar over the top. Scrunch the strawberries up with your hands, really pushing them between your fingers to pulp them up - the mixture will start to look like jam at this point. You want all the sugar to dissolve in the strawberry juice before you put the pan on the heat and bring it to the boil. Simmer for 20 to 30 minutes on a medium heat, and every 5 minutes or so come back to your jam to skim off the foam. Don't worry if it's still a bit liquid - it needs to be so you can swirl it into your rice pudding. Remove the pan from the heat and put aside. There you have it - beautiful, quintessential strawberry jam!

Meanwhile, place the milk, rice and vanilla sugar in a deep saucepan. Bring to a medium simmer and put on the lid. Cook for half an hour, stirring occasionally, until the rice pudding is thick, creamy, oozy and moist. If it ends up being a bit too thick, you can thin it down by adding a little more milk.

To serve, divide the rice pudding between your bowls. Spoon over a big dollop of your beautiful strawberry jam, then slowly swirl it in so it marbles and ripples through the rice pudding. Sprinkle over the meringue pieces and scatter with a few wild strawberries, if you like.

Source: Jaime Oliver, Jaime at Home.

Barefoot Bloggers-Brownie Pudding

I cannot put into words how amazingly delicious this dessert is! Definitely a chocolate lover's dream. I was so excited when Tia of Southern Eh? picked this recipe. It"s one of the first recipes I flagged when I purchased Ina's Back to Basics cookbook. This recipe alone is worth the price of the book! I love brownies and I love chocolate pudding so this recipe combined the best of my favorites. This is great for a dinner party because it can be made ahead and is pretty simple to make. The pudding has a crisp brownie like crunch with a soft almost molten cake like interior. As Ina would say, "how bad could that be?"



Brownie Pudding

• 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
• 4 extra-large eggs, at room temperature
• 2 cups sugar
• 3/4 cup good cocoa powder (I used green and black organic cocoa powder)
  
• 1/2 cup all-purpose flour
• Seeds scraped from 1 vanilla bean ( I used 1tbsp vanilla bean paste)
  
• 1 tablespoon framboise liqueur, optional
• Vanilla ice cream, for serving
  

Preheat the oven to 325 degrees F. Lightly butter a 2-quart (9 by 12 by 2-inch) oval baking dish. Melt the 1/2 pound of butter and set aside to cool.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium-high speed for 5 to 10 minutes, until very thick and light yellow. Meanwhile, sift the cocoa powder and flour together and set aside.

When the egg and sugar mixture is ready, reduce the speed to low and add the vanilla seeds, framboise, if using, and the cocoa powder and flour mixture. Mix only until combined. With mixer still on low, slowly pour in the cooled butter and mix again just until combined.

Pour the brownie mixture into the prepared dish and place it in a larger baking pan. Add enough of the hottest tap water to the pan to come halfway up the side of the dish and bake for exactly 1 hour. A cake tester inserted 2 inches from the side will come out 3/4 clean. The center will appear very under-baked; this dessert is between a brownie and a pudding.

Allow to cool and serve with vanilla ice cream.

Source: Ina Garten, Back to Basics, Clarkson Potter, 2008.

Barefoot Bloggers-My Pick! Meringues Chantilly

It was finally my turn to pick a recipe for the Barefoot Bloggers group. I sifted through all of Ina's cookbooks and had a really hard time choosing. Their were so many recipes I wanted to try. I finally narrowed it down to the Meringues Chantilly from the Barefoot in Paris book. I chose this recipe for a few reasons: 1. I wanted a recipe that would be a challenge for me and that I could learn a new skill and 2. I thought it would be a perfect recipe for Valentines since it was a February pick and 3. I thought this would be a fun dinner party dessert sometime and I never seem to preview desserts before serving them at a party. This recipe was as exquisite tasting as I had imagined. The meringues came out perfectly, crunchy with a slight bit of chewiness in the middle. I decided to lighten mine up a bit and served it with a scoop of mango sorbet instead of the whipped cream. I really liked the combination and am also sure the whipped cream would have been divine. I hope everyone had as much fun with this pick as I did. This is sure to appear on one of my dinner party menus soon. Its too good to save it just for Valentines! Please make sure to check out the other Barefoot Bloggers and see their beautiful creations. Note the recipe that appears below is one on the internet, it differs from the original in Barefoot in Paris in that the book calls for Ina's raspberry sauce instead of the stewed berries. I prepared mine according to the cookbook version.

Past Barefoot in Paris Favorites:

Coeur a la Creme
Lentil Sausage Soup
Lemon Chicken with Croutons
Herb Baked Eggs

Meringues Chantilly

• 6 extra - large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Kosher salt
• 1 1/2 cups granulated sugar, divided
• 1/2 teaspoon pure vanilla extract
• Whipped Cream with Orange Liqueur, recipe follows
• Stewed berries, recipe follows

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

• 2 cups (1 pint) cold heavy cream
• 2 tablespoons sugar
• 2 teaspoons pure vanilla extract
• 1 tablespoon orange liqueur

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Yield: 4 cups

• 1 half-pint fresh blueberries
• 3 half-pints fresh raspberries, divided
• 1/4 cup water
• 1/4 cup sugar
• 1/4 teaspoon orange zest
• 2 teaspoons framboise (raspberry brandy)

Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the framboise. Set aside.

Yield: 8 servings

Source: Ina Garten, Barefoot Contessa in Paris, Clarkson Potter, 2004.

Chocolate Dipped Rice Krispy Treats

I originally saw these on Joy the Baker and was immediately inspired to make them for my Valentine's Day party. These are simple yet adorable. The combination of chocolate and rice krispy is as perfect a match as cupid could make! Look for my next update: Cherry Cake with Cherry Cream Cheese Frosting!

Past Favorites/Perfect for Valentines:
Raspberry Creme Brulee
Vanilla Bean Creme Brulee
Coeur a la Creme
Chocolate Tiramisu
Black Bottom Cupcakes
Bittersweet Brownies
Beatty's Chocolate Cake with Chocolate Sour Cream Frosting


Chocolate Dipped Rice Krispy Treats

3 Tbsp butter
10 oz marshmallows
6 cups Rice Krispy cereal
8 oz semi-sweet chocolate

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add Rice Krispies. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool for 5-10 minutes. Use heart shaped cutter and cut into hearts. Best if served the same day.

4. Meanwhile melt chocolate over a double boiler. Set up a baking sheet with a rack and dip Rice Krispy treats. Allow to sit on rack to set.

Notes: Do not allow Rice Krispy treats to set to firm or you will be unable to cut them out with the shape cutter. Also, I dipped the treats but did not get a good coating as the treats are porous. I found the best method was to dip for a base coat and outline and then spoon chocolate over the treats and spread with spoon to outline the heart shape.

Source: Inspired by Joy the Baker. Original Recipe as Adapted from Kelloggs.

Chocolate Tiramisu

This dessert was totally sinful! I searched high and low for a tiramisu recipe that did not have raw egg in it and happened upon this one. This recipe takes some time to make but is totally worth the effort. Its rich, creamy and decadent. I could have eaten the chocolate zabaglione all by itself. I read numerous reviews of this recipe and made some changes accordingly. I had no problems with this dessert, it turned out perfectly. I have noted the changes I made below in red. This is a perfect dessert for entertaining since it can be made ahead. This would also be fun to make in individual portions.

Chocolate Tiramisu

6 ounces container mascarpone cheese (at room temperature)
2/3 cup whipping cream
1/2 cup sugar
Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish

Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.

Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.

Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. (I didn't try to invert mine I served it straight from the pan) Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.

Chocolate Zabaglione:

2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt

Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes (actual time was 10 minutes). Remove from the heat.

Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

Source: Giada De Laurentis, Food Network.

Raspberry Creme Brulee

I'm not sure what prompted me to try this creme brulee recipe. I think it must have been the raspberries. Its not that I wouldn't want to make a creme brulee recipe, but I am seriously in love with the creme brulee recipe from the Culinary Institute of America that I have been making for years. To me it was the epitome of perfection. I recently watched Ina make this recipe and it reminded me of a local restaurant, Adelmos that makes the most wonderful raspberry creme brulee. I was already making Beef Burgundy for our anniversary and thought creme brulee would be a perfect ending since its one of my husband's favorite desserts. My original creme brulee recipe is a bit time consuming so this one worked out since it had very few steps. I can honestly say this recipe was amazing! One of those jaw dropping, wow this is good experiences! I was honestly sad that I halved the recipe and we had no more of these delicious custards to eat! Raspberries and creme brulee are just a perfect combination together. Now, I'm torn about which recipe is my favorite. My husband said he would have to try them both back to back. I'm not sure I'm going to be having a creme brulee tasting any time soon but at least now I have two absolutely decadent recipes to chose from! I should have gotten a picture, they were really beautiful, but I wanted to enjoy a romantic anniversary dinner and not worry about picture taking! So you will have to use your imagination! My husband and I have had six amazing years together and I am looking forward to celebrating our 50th one day!

A couple notes about the recipe: Several reviewers on the Food Network site stated that Ina added cardamom to the creme brulee on the show, however, its not listed in the recipe. I could not recall so I made the recipe as is and it was perfect. Also, I made one change. I used 1 tsp of vanilla bean paste instead of vanilla extract. I just think creme brulee should have pretty little flecks of vanilla in it!



Raspberry Creme Brulee

1 extra - large egg
4 extra - large egg yolks
1/2 cup sugar, plus 1 tablespoon for each serving
3 cups heavy cream
2 tablespoons framboise liqueur
1 teaspoon pure vanilla extract (I used 1 tsp. vanilla bean paste)
1/2 pint fresh raspberries

Preheat the oven to 300 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the framboise and vanilla. Distribute the raspberries among 6 (6 to 8 - ounce) ramekins and then pour the custard mixture into the ramekins until they're almost full. (I use a large glass measuring cup for easy pouring.)

Place the ramekins on a sheet pan and carefully pour hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are just set when gently shaken. Remove the custards from the water bath, cool to room temperature, cover and refrigerate until cold.

To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar caramelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

Source: Ina Garten/Food Network

Pumpkin Spice Cake with Honey Cream Cheese Frosting

I made this cake shaped as a pumpkin and spread the frosting between the layers of the pumpkin. I then dusted the top with confectioner's sugar. It looked very festive on my cake stand, however, it proved a bit difficult to serve but tasty none the less. Also, since I was using a pumpkin bundt pan I had to cook it significantly longer than the recipe called for. I think I would probably use this recipe to make cupcakes next time. The frosting is particularly yummy and the cake very moist.

Pumpkin Cake with Honey Cream Cheese Frosting
Source: Martha Stewart Everyday Food

Serves 9

• 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
• 2 large eggs
• 1 1/2 cups sugar
• One (15-ounce) can solid-pack pumpkin puree
• Honey Frosting
  

1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
4. Spread top of cooled cake with Honey Frosting. Cut cake into squares to serve.

Honey Frosting

Makes 2 cups

• 1/2 cup (1 stick) unsalted butter, softened
• 1 (8-ounce) regular or reduced-fat cream cheese, softened
• 1/4 cup honey

1. In a medium bowl, whisk all ingredients until smooth.

Brown Sugar Apple Cheesecake

I saw this recipe in Dorie Greenspan's Baking From My Home to Yours and thought it sounded like a perfect way to end my fall dinner. As usual, Dorie's recipe turned out perfectly and was a big hit at the party. The apples hidden in the cheesecake are a wonderful surprise. The gingersnap crust was not overpowering as I've had with other gingersnap crusts in the past. It had just the right balance to the spiciness of the cheesecake filling. Definitely a show stopper dessert. The only change I would make to this recipe is to add a caramel drizzle to the top.

Brown Sugar-Apple Cheesecake
Source: Baking From My Home to Yours by Dorie Greenspan

For the Crust
30 gingersnaps
2 tbsp light brown sugar
1/2 tsp ground cinnamon (optional)
1/2 stick (4 tbsp) unsalted butter, melted

For the Apples
1/2 stick (4 tbsp) unsalted butter
3 large Golden Delicious or Fuji apples, peeled, cored and cut into eighths
2 tbsp (packed) light brown sugar

For the Filling
1 1/2 pounds (three 8-ounce packages) cream cheese, at room temperature
3/4 cup (packed) light brown sugar
6 tbsp sugar
3 tbsp apple cider
2 tsp pure vanilla extract
2 tsp ground cinnamon
3 large eggs
3/4 cup sour cream
1/3 cup heavy cream

Caramel Sauce for Drizzling

To Make the Crust: Butter the bottom and sides of a 10-inch springform pan.

Put the gingersnaps in a food processor and whir until you have crumbs; you should have a scant 2 cups. (If you are using graham cracker crumbs, just put them in the food processor.) Pulse in the sugar and cinnamon, if you’re using it, then pour over the melted butter and pulse until the crumbs are moistened. Turn the crumbs into the springform pan and, using your fingertips, firmly press them evenly over the bottom and up the sides of the pan as far as they’ll go. Put the pan in the freezer while you preheat the oven. (The crust can be covered and frozen for up to 2 months.)

Center a rack in the oven and preheat the oven to 350 degrees F.

Remove the pan from the freezer and wrap the bottom tightly in aluminum foil, going up the sides. Place the pan on a baking sheet and bake for 10 minutes, or until the crust is set and lightly browned. Transfer to a rack to cool while you make the apples and the filling. Leave the oven at 350 degrees F.

To Make the Apples: Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat. When the foam subsides, toss in half of the apple slices and cook, turning once, until they are golden brown, about 3 minutes. Sprinkle the apples with 1 tablespoon of the sugar and cook them, turning, just until coated, another minute or so. Scrape the apples onto a plate, wipe out the skillet and repeat with the remaining apples. Let the apples cool while you make the filling.

Getting Ready to Bake: Have a roasting pan large enough to hold the springform pan at hand. Put a kettle of water on to boil.

To Make the Filling: Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the cream cheese on medium speed, scraping down the bowl often, for about 4 minutes, or until it is velvety smooth. Add the sugars and beat for another 2 minutes. Beat in the cider, vanilla, and cinnamon. Reduce the speed to low and beat in the eggs one by one, beating for 1 minute after each egg goes in. Finally, beat in the sour cream and heavy cream, beating just until the batter is smooth.

Pour about one third of the batter into the baked crust. Drain the apples by lifting them off the plate with a slotted spoon or spatula, and spoon them into the pan. Cover with the remaining batter and, if needed, jiggle the pan to even the top. Place the springform pan in the roasting pan and pour in enough boiling water to come halfway up the sides of the springform pan.

Bake the cheesecake for 1 hour and 30 to 45 minutes, covering the cake loosely with a foil tent at the 45-minute mark. The cake will rise evenly and crack around the edges, and it should be fully set except, possibly, in the very center–if the center shimmies, that’s just fine. Gently transfer the cake, still in the pan, to a cooling rack and let it cool to room temperature, then refrigerate it for at least 6 hours; overnight would be better.

Run a blunt knife around the edges of the pan to loosen the crust, open the pan’s latch and release and remove the sides.

Double Dutch Chocolate Fudge Upside-Down Cake

Yesterday, I was preparing to cook dinner, which didn't involve much since I was only popping a meatloaf I had previously frozen into the oven. I steamed some broccoli and threw together some mashed potatoes, not much challenge. Then it hit me that I really wanted something chocolate! I grabbed my Lady & Son's Cookbook and found this Double Dutch Chocolate Fudge Upside-Down Cake. One of the things I really love about Paula Deen's books is that I can always find a recipe that uses ingredients I have on hand. This recipe was very simple to throw together. I was a little skeptical about how this would turn out when I saw the layer of hot water sitting on top of the cake. However, when it was done baking, the cake had risen to the top and there was a decadent gooey hot fudge layer beneath. I don't have a picture of this one, because although it was absolutely delicious, it was not much of a looker for photography purposes! I didn't make the whipped cream to go on top and I think that would have made it more photogenic along with some fresh mint and a raspberry. This dish can definitely be dressed up for a dinner party or go for a casual weeknight meal.

Double-Dutch Chocolate Fudge Upside-Down Cake
Source: The Lady and Sons II

Serves 8-10

1 cup all-purpose flour
1 cup granulated sugar, divided use
2 tablespoons, plus 1/4 cup cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil or melted butter
1 1/2 teaspoons vanilla extract, divided use
1/2 cup chopped walnuts (optional)
1 cup packed brown sugar
1 1/2 cups boiling water
1 cup heavy cream

Preheat the oven to 350 degrees.

In a mixing bowl, stir together the flour, 3/4 cup of the granulated sugar, 2 tablespoons of the cocoa powder, the baking powder, and the salt. Add the milk, the oil, and 1 teaspoon of the vanilla, and stir until blended. Stir in the nuts,if using. Pour the batter into a greased 9x13-inch pan.

In a small bowl, combine the brown sugar with the 1/4 cup cocoa powder; stir well. Spread this mixture over the batter in the pan. Using a large spoon, drizzle the boiling water over the cake; do not stir. Bake for 40 to 45 minutes, or until the top of the cake is firm. Let the cake cool slightly. Meanwhile, whip the cream with the remaining 1/4 cup granulated sugar and 1/2 teaspoon vanilla. Cut the cake into squares and place them upside down (gooey side up) on dessert plates. Spoon a dollop of whipped cream onto each piece of cake.

Black Bottom Cupcakes

These are my favorite go-to quick baking snack. Its basically chocolate chip cheesecake meets brownie in cupcake form. I made these this week to take along to a craft night at a friend's house. I make them quite a bit during football season and they are always a hit. They are great for picnics and barbecues too. I originally found this recipe in the February 2007 issue of Everyday with Rachael Ray, but have since learned it is a fairly common recipe.

Black Bottom Cupcakes
Source: Everday with Rachael Ray

8 oz cream cheese, at room temperature
2 1/2 cups sugar
Salt
1 large egg
6 oz semi-sweet chocolate chips
2 1/4 cups flour
1 1/2 tsp baking soda
1/4 cup plus 2 tbsp unsweetened cocoa powder
1/3 cup plus 3 tbsp vegetable oil
1 1/2 tsp apple cider vinegar
1 1/2 tsp pure vanilla extract

1. Preheat the oven to 350°. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.

2. In a large mixing bowl, whisk together the flour, the remaining 1 1/2 cups sugar, 3/4 teaspoon salt, the baking soda and cocoa powder. Add 1 1/2 cups water, the oil, vinegar and vanilla and stir until smooth.

3. Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

Blueberry Raspberry Pecan Crisp

Tonight I was in the mood for a dessert using blueberries. I found this recipe in my Lady and Sons Too! Cookbook. You just can't go wrong with a Paula Deen recipe. This one was actually not too bad on fat or calories either. This recipe was originally published in Savannah Seasons: Food and Stories from Elizabeth on 37th and was republished by Paula Deen. This was a winner in our house. I didn't take a picture since it wouldn't photograph that great but it did taste delicious.

Blueberry Raspberry Pecan Crisp
Source: The Lady and Sons Too!
2/3 cup all purpose flour
2 tablespoons rolled oats
1/3 cup packed brown sugar
1/2 tsp cinnamon
1/4 cup (1/2 stick) cold butter, cubed
1/2 cup pecans, toasted
1 cup fresh raspberries or blackberries (I used raspberries)
1/2 cup granulated sugar
1 tablespoon cornstarch
4 cups fresh blueberries ( I used frozen wild boreal blueberries)
2 tablespoons honey

Preheat oven to 375.

For topping, in the bowl of a food processor, combine the flour, oats, brown sugar and cinnamon, and process briefly to mince the oats. Add the butter and process until mixture looks moist and begins to stick together. Stir in the pecans. Transfer to a small bowl and refrigerate.

In a large saucepan over high heat, stir together the raspberries, granulated sugar, and cornstarch. Bring to a boil and cook, stirring until the mixture is slightly thick and shiny, about 3 minutes. Stir in the blueberries and pour into a baking dish. Crumble the topping over the berries and bake for 30 minutes, or until golden. Remove the dish from the oven, drizzle the honey over the topping and return to the oven for 5 minutes. Cool for at least 15 minutes before serving. Serve warm.

Tropical Carrot Cake

Okay, I have to admit in making this carrot cake I was cheating on my all-time favorite recipe, Martha Stewart's Carrot Ginger Layer Cake with Orange Cream Cheese Frosting. I never liked carrot cake before I tried Martha's recipe. That carrot cake is so superb, I didn't see the need to try another carrot cake recipe, ever! I've previously blogged about my love of the Pastry Queen Cookbook. Through the years, I have passed the Tropical Carrot Cake recipe but couldn't bring myself to try it as I already had a perfect recipe. Yesterday, I finally gave in and decided to make it. I was persuaded by the 5 1lb bag of organic carrots in my refrigerator! My husband and our dinner guest really loved the carrot cake. I thought it was really good too. It was moist and delicious and the macadamia nuts added a nice crunch and opposing saltiness. I was a little disappointed that despite the addition of cream of coconut in the frosting and cake, the coconut taste was not very prominent. Would I make this again? Absolutely, it was a beautiful cake and would make a wonderful addition to any table. I can't really fault it in anyway. Does it replace my Martha Stewart recipe? No. The Tropical Carrot Cake was very good and would be my go to recipe if I wasn't already in love with the Martha Stewart recipe. For me, the Martha Stewart recipe takes it over the top. You can't beat the orange cream cheese frosting. Its certainly not a bad thing to have two great carrot cake recipes in your file!

Tropical Carrot Cake
Source: The Pastry Queen by Rebecca RatherTo make the cake:

List of Ingredients

• 3 cups all-purpose flour
  
• 3 cups sugar
  
• 1 Tbsp baking soda
  
• 1 tsp salt
  
• 1 Tbsp ground cinnamon
  
• 1/2 tsp ground nutmeg
  
• 1 1/2 cups sweetened flaked coconut (I really like Let's Do Organic's Finely Shredded Coconut, sold at Whole Foods)
  
• 4 large eggs
  
• 2 Tbsp vanilla
  
• 1 1/2 cups vegetable oil, such as canola or safflower
  
• 1 1/2 cups shredded peeled carrots
  
• 1 1/2 cups diced fresh pineapple or drained crushed canned pineapple
  
• 1/2 cup sweetened cream of coconut (such as Coco Lopez)
  
• 
  
• -- Coconut-Cream Cheese Frosting --
  
• 3 (8-ounce) packages cream cheese, at room temperature
  
• 1 1/2 cups powdered sugar
  
• 1/4 cup heavy whipping cream
  
• 1/4 cup sweetened cream of coconut (such as Coco Lopez)
  
• 1/2 tsp salt
  

Instructions

1. Preheat the oven to 350 F. Arrange the nuts on a baking sheet in a single layer and toast them for 7 to 9 minutes, until golden and aromatic. Set aside to cool.
   
   
2. Place one oven rack one-third from the bottom of the oven and the second two-thirds from the bottom. Preheat the oven to 350� F. Line three 9-inch cake pans with parchment paper rounds, grease with butter, and dust with flour. Stir together the flour, sugar, baking soda, salt, cinnamon, nutmeg, coconut and nuts in a large bowl. In another large bowl, whisk together the eggs, vanilla, oil, carrots, pineapple, and cream of coconut. Pour the egg mixture into the flour mixture and stir until combined.
   
   
3. Pour the batter into the prepared cake pans. Stagger the cake layers on the oven racks so that no layer is directly over another. Set two layers on one rack and the third on the other. Bake for 30 to 35 minutes. The cakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean. Cool the cakes in their pans on racks for 5 minutes, then invert them onto the racks and cool completely, about 15 to 20 minutes.
   
   
4. To make the frosting:
   Using a mixter fitted with a paddle attachment, beat the cream cheese and powdered sugar in a large bowl on medium-high speed about 1 minute. Add the whipping cream, cream of coconut and salt; beat until combined.
   
   
5. Place one cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer, spread thickly with frosting, and top with the third layer. Cover the top and sides of the cake with an even layer of frosting. If you're feeling energetic and there is frosting left over, use a pastry bag fitted with a decorative tip to pipe a decoration around the top rim of the cake. (The cake can be covered with plastic wrap and refrigerated up to 4 days. Let it cool in the refrigerator about 1 hour before covering, to ensure the frosting has hardened and will not stick to the plastic wrap.)
   
   Makes 12 to 14 servings.
   
   

Bittersweet Brownies

I have made these brownies numerous times since finding this recipe in the June 2007 issue of Cooking Light. I love the intense chocolate flavor these brownies get from the combination of the bittersweet chocolate and espresso powder. These brownies have a really rich chocolate flavor without being overly sweet. Best described as, a more sophisticated brownie with a cake like texture. I highly recommend them.

Bittersweet Brownies
Recipe as Adapted from Cooking Light June 2007

1/4 cup boiling water
1 tablespoon instant espresso granules or 2 tablespoons instant coffee granules
1/4 cup bittersweet chocolate chips (I use chopped bittersweet baking chocolate)
6 tablespoons butter, melted
1/2 teaspoon vanilla extract
1 large egg
1 large egg white
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 1/3 cups granulated sugar
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/4 teaspoon salt
Cooking spray
2 teaspoons powdered sugar (optional)

Preheat oven to 350°.

Combine 1/4 cup boiling water and espresso in a medium bowl. Add chocolate chips, stirring until chocolate melts; cool slightly. Stir in butter, vanilla, egg, and egg white.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk. Add coffee mixture to flour mixture, stirring just until moist. Spoon batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar, if desired.

Yield: 16 servings (serving size: 1 brownie)

CALORIES 171 (31% from fat); FAT 5.8g (sat 3.4g,mono 1.4g,poly 0.3g); PROTEIN 2.5g; CHOLESTEROL 25mg; CALCIUM 26mg; SODIUM 107mg; FIBER 1.2g; IRON 1.1mg; CARBOHYDRATE 29.3g

Chocolate Frosting Emergency

I volunteered to make a birthday cake for a friend's surprise party. Based on the rave reviews I got last time I made Ina's Chocolate Cake, I decided that was definitely the recipe to make. The recipe for that cake is located here: Ina's Chocolate Cake. I set out to make the cake and had my first realization, I loaned my friend who was having the birthday the last of my canola oil the day before. I then realized I only had 3 oz of semi-sweet baking chocolate. It started to look like disaster for this cake. Another friend rescued me and loaned me the oil and a package of chocolate chips. Okay, ready to bake. I prepared the cakes and then started on the frosting. I was half way through prepping the frosting when I realize the recipe says you can use any kind of chocolate except chocolate chips because they have stabilizers. I'm not sure what disaster would have befallen the cake but I didn't want to find out. So, on to Plan B (or C) for this cake. I pulled out my trusted Better Homes and Gardens Cookbook and found a recipe for Chocolate Sour Cream Frosting that used chocolate chips. The cake was saved and the frosted complemented the cake perfectly. I may even like it better than Ina's recipe. I will definitely use this frosting recipe again. I would also love to try the Chocolatel-Mint Sour Cream variation in the book. The only change I made to the recipe was to add the instant coffee powder that Ina adds to hers.

Again, I forgot to take a picture. We've had a lot going on this week and I have been cooking in a hurry. I will note I garnished the cake with crushed Thin Mint Girl Scout Cookies and it was great match. I'm only sorry that I didn't have any cake leftover for breakfast this morning!

Chocolate-Sour Cream Frosting
As Adapted from the New Better Homes and Gardens Cookbook

1 12 oz package (2 cups) semi-sweet chocolate pieces
1/2 cup butter
1 8 oz carton sour cream
4 1/2 cups sifted powdered sugar (about 1 pound)
1 tablespoon instant coffee powder (I used instant espresso powder)

1. In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually, add powdered sugar, beating until smooth. Dissolve coffee powder in 2 teaspoons of very hot water and mix in to frosting. This frosts the tops and sides of two 8 or 9 inch cake layers. (Halve the recipe to frost at 13x9x2 inch cake). Cover and store frosted cake in the refrigerator

Spring on a Plate!

For the past month or so we have been getting several glimpses of spring-perfectly ripe fresh berries, delicious crisp green asparagus and beautiful 60 degree weather. Earlier this week, I watched an episode of Everyday Italian where Giada made a delicious looking spring dinner. I was completely inspired and quickly added the dishes to my menu this week.

We were not disappointed with this menu. The best description is spring on a plate. For the main course we had Herbed Chicken with Spring Vegetables. The chicken was a bit step intensive to make but well worth it. I had to make a few substitutions for the vegetables as Whole Foods hasn't quite caught up with my excitement for spring! The whole dish was wonderfully flavorful. The vegetables were really nice and sweet and balanced the dish well. This dish would make a beautiful presentation for company.

I also tried my hand at artichokes. They were not as hard to deal with as I imagined. Instead of making Giada's recipe for artichokes with Gorgonzola, I just steamed ours and served them with fresh butter. My husband who would never have considered eating an artichoke is now a fan. I have several artichoke recipes I can't wait to try, so definitely expect a few more in the coming weeks.

Finally, for dessert I made Strawberry Granita. It was a really nice ending to the meal. It was very light and refreshing. Definitely perfect to enjoy on a spring day!

Herbed Chicken with Spring Vegetables
Recipe as Adapted from Giada de Laurentis
1/4 cup chopped fresh thyme leaves
1/4 cup chopped fresh parsley leaves
3 cloves garlic, minced
1 teaspoon fennel seeds
1/4 teaspoon red pepper flakes
Kosher salt
Freshly ground black pepper
3 boneless, skin-on chicken breasts (I used all breasts)
3 bone-in, skin-on thighs
3 tablespoons olive oil
1 tablespoon butter
6 cipollini onions, trimmed and peeled (I omitted)
8 ounces baby carrots, peeled and trimmed, but leaving on a bit of green tip
1 cup chicken broth
6 ounces snap peas, trimmed (I used frozen, defrosted first)
4 ounces morel mushrooms (I used baby portabella mushrooms)

Preheat the oven to 375 degrees F.

In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.

Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.

Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.

Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.

Strawberry and Mascarpone Granita
Recipe as Adapted from Giada de Laurentis

1 cup water
1/2 cup sugar, plus 1 tablespoon
1/2 cup chopped fresh mint leaves
2 cups chopped strawberries, plus 1 cup finely chopped
1/2 cup mascarpone cheese
3 tablespoons lemon juice
Pinch saltPlace the water, 1/2 sugar, and mint in a small pan and bring to a simmer, stirring occasionally to help dissolve the sugar. Let simmer over low heat to steep the mint. Then strain the mint from the simple syrup. Discard the mint.

In a food processor combine 2 cups of strawberries with the remaining 1 tablespoon of sugar. Run the machine to puree the strawberries. Add the mascarpone cheese, lemon juice, and salt. Run the machine until the mascarpone cheese is fully incorporated. Add the mint simple syrup and run the machine to combine. Place the strawberry mixture in an 8 by 8-inch glass dish and place the dish in the freezer. The mixture will take about 4 hours to freeze.

To serve, use a fork to scrape the granita. Spoon the mixture into chilled bowls. Top with the finely chopped strawberries. Serve immediately.