ESPRESSO CHOCOLATE CAKE WITH MOCHA MASCARPONE FROSTING

Life's a feast: ESPRESSO CHOCOLATE CAKE WITH MOCHA MASCARPONE FROSTING


ESPRESSO CHOCOLATE LAYER CAKE with MOCHA MASCARPONE FROSTING
Recipe created by Abigail Johnson Dodge for the April 2009 issue of bon appétit magazine

ESPRESSO CHOCOLATE LAYER CAKE

2 cups cake flour
¾ cup natural unsweetened cocoa powder
1 ½ tsp baking soda
¾ tsp salt
¾ cup (1 ½ cups) unsalted butter, softened to room temperature
2 cups packed golden brown sugar
3 large eggs
1 ½ tsps vanilla
1 cup buttermilk
4 tsps instant espresso powder dissolved in ¾ cup hot water

Preheat the oven to 325°F (160°C) and position the rack in the middle of the oven. Generously butter two 9-inch round x 2-inch high cake pans, dust with flour, shake out the excess and then line the bottoms with parchment paper.

Sift the 2 cups cake flour, the cocoa powder, baking soda and salt into a bowl. Place the softened butter in a large mixing bowl and, using electric beaters, beat the butter until smooth. Add the brown sugar and beat until well blended and fluffy, about 2 minutes. Add the eggs one at a time beating well after each addition. Blend in the vanilla. Scrape down the sides of the bowl as needed.

Beat in the dry ingredients on low speed in 3 additions alternating with the buttermilk in 2 additions, beating just until blended after each addition. Gradually add the hot water espresso, beating until smooth. Increase beater speed to medium and just whip very briefly until smooth and fluffy.

Divide the batter evenly between the 2 prepared cake pans and bake for about 40 minutes or until a tester inserted in the center of the layers comes out clean. Remove the cakes from the oven and allow to cool for 15 minutes on cooling racks. Run a knife around the edges of the pans to loosen the cakes, invert the cakes onto the racks, lift off the pans and peel off the parchment paper. Invert the layers again so the top sides are up and allow to cool completely.

You can make the cake layers a day ahead; simply wrap each layer individually in plastic wrap and leave at room temperature.

MOCHA MASCARPONE FROSTING
Must be prepared ahead to allow for chilling

1/3 cup natural unsweetened cocoa powder
1 Tbs instant espresso powder
1 ½ cups chilled heavy whipping cream, divided
1 1/3 cups sugar
2 8-oz containers chilled mascarpone

Sift the cocoa powder into a large bowl. Add the espresso powder. Bring 1 cup of the heavy cream just to a boil in a small saucepan then slowly pour over the cocoa and espresso, whisking until the cocoa is completely dissolved, about 1 minute. Add the remaining cold ½ cup cream and the sugar and stir until the sugar is dissolved. Chill in the refrigerator until cold, at least 2 hours. Or do this the day before and chill overnight.

Place the mascarpone in a large mixing bowl and beat until loosened and fluffy. Add the chilled cocoa mixture and, on low speed, beat until blended and smooth. Increase speed to medium-high and beat until the frosting is thick and medium-firm peaks hold, about 2 minutes. Do not overbeat or the frosting may curdle.

Assemble the cake:

Using a pastry brush, brush off crumbs from the cake layers. Place one cake layer, top side up, on the serving platter. Spoon 1 ¾ cup frosting on the cake and spread evenly over the layer all the way to the edges. Top with the second cake layer, top side up, pressing to adhere. Spread thin layer of frosting over top and sides of cake. Chill for 10 minutes. Spread the remaining frosting over the sides and top of the cake, swirling decoratively.

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Many thanks to LifesAFeast.blogspot.com!!!!

Pumpkin Bread Recipe - CHOW

Pumpkin Bread Recipe - CHOW

INGREDIENTS

* 1 1/2 cups all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1 teaspoon ground ginger
* 1 teaspoon fine salt
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon ground cloves
* 1/4 teaspoon freshly ground nutmeg
* 1 (15-ounce) can pumpkin purée (not pie filling)
* 6 tablespoons unsalted butter (3/4 stick), at room temperature, plus more for coating the pan
* 1 1/4 cups granulated sugar
* 2 large eggs
* 1/2 teaspoon vanilla extract
* 1/2 cup walnuts or pecans, toasted and coarsely chopped (optional)

INSTRUCTIONS

1. Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-by-5-inch loaf pan with butter; set aside.
2. Place the flour, cinnamon, ginger, salt, baking powder, baking soda, cloves, and nutmeg in a medium bowl and whisk to combine and aerate; set aside.
3. Spread the pumpkin purée into a thin, even layer on a rimmed baking sheet. Cover with a triple layer of paper towels and press until the towels are saturated with moisture (don’t worry—they won’t stick to the purée). Peel back the paper towels and discard; set aside the baking sheet with the pumpkin.
4. Place the butter in the bowl of a stand mixer fitted with a paddle attachment and beat on medium high until light in color, about 3 minutes. Add the sugar and continue beating on medium high until the mixture is light in color and large clumps have formed, about 3 minutes.
5. On medium speed, add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the pumpkin purée and vanilla and mix on low speed until just combined, about 1 minute.
6. With the mixer on low speed, slowly add the reserved flour mixture in three additions, and mix until just combined, about 2 minutes total.
7. Remove the bowl from the mixer and, using a rubber spatula, fold in any loose flour and the nuts, if using. (Do not overmix.) Transfer the batter to the prepared pan and smooth the top.
8. Bake until the bread is puffed and golden and a toothpick inserted into the center comes out clean, about 50 to 60 minutes. Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and let it cool completely on the wire rack, about 30 to 40 minutes.

Whipped Cream Cheese Frosting

INGREDIENTS

• 12 ounces cream cheese, at room temperature
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

INSTRUCTIONS

1. Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated.
2. Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes.

- Sent using Google Toolbar"

Many thanks to Chow.com!

Holiday Treats: Macaroons, Macaroon Pudding Cake with Almond buttercream Frosting and Sweet and Spicy Spaghetti

dulce de leche cheesecake squares | smitten kitchen

dulce de leche cheesecake squares | smitten kitchen

Dulce de Leche Cheesecake Squares
Adapted from Gourmet, December 2003

If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it.

I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly.

Makes 64 (1-inch) cheesecake squares

For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will be just about half an envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Dulce de Leche (Milk Caramel)

I know that most of the world makes this by boiling the milk inside a closed can, but honestly, that scares the bejesus out of me and according to the Carnation can label I pulled this technique from, is not recommended by them (likely because they do not want to get sued, but still). This method works just as well.

Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth.


Many thanks to Smitten Kitchen!

Coffee Cream Bars | Macheesmo

Coffee Cream Bars | Macheesmo

Coffee Cream Bars (Roughly adapted from a Smitten Kitchen Recipe)
Makes 16 good-sized bars.

Crust:
- 1 Cup graham crackers, crushed
- 2 Tablespoons sugar
- 3 Tablespoons unsalted butter, melted

Filling:
- 1 Teaspoon gelatin
- 2/3 Cup strong coffee
- 8 ounces cream cheese
- 1/2 Cup sugar

- 2 Eggs
- Pinch of salt

Chocolate toppings:
- 3 ounces bittersweet chocolate
- 4 Tablespoons (1/2 stick) unsalted butter

Many thanks to Macheesmo!

Nutella Chocolate Fudge Brownies

Nutella Chocolate Fudge Brownies

Nutella Chocolate Fudge Brownies
Providence Food Examiner

Ingredients:

4 - one ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 1/2 cups sugar
4 large eggs
1 Tablespoons pure vanilla
1/8 teaspoon salt
1 cup unbleached white flour
1 cup chopped nuts and/or chocolate chips, optional
1/2 - 1 whole jar of Nutella


How To Make Nutella Chocolate Fudge Brownies:

Preheat oven to 350 degrees F.
Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
Using a wooden spoon or spatula, add sugar and stir until well mixed.
Add eggs, vanilla and salt and beat well with a wooden spoon.
Fold in flour and mix just until smooth. Do not over mix. This is also the time to fold in chopped nuts & chocolate chips.
Pour into prepared pan.

Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.
Sprinkle with more nuts, chips sprinkles or whatever else you like!
Cool completely before cutting into squares.
Yields from 16-24 servings depending on size.

Warmest thanks to Bunny's OVen!
https://sites.google.com/site/bunnyswarmoven/nutella-chocolate-fudge-brownies