My favorite carrot cake had a perfect 1:1 ratio of cake to frosting. That explains why it was my favorite. Rich, dense, moist and flavorful, it was perfection. However, I quickly realized that that much frosting had to be overcompensating for something. That's what fat, sugar, and salt does anyway, right? It adds flavor to the flavorless. So when it came time for me to make my own rendition of this classic cake, I aimed for flavor and moistness in the cake itself, with the frosting as an added bonus. The addition of pumpkin and butternut squash create an earthier flavor and richer texture, plus the addition of classic pumpkin pie spices (ginger, cardamom, nutmeg, cinnamon, etc) turned up the volume on this autumnal dessert. It ends up becoming the Great Pumpkin Cake, so be sure to have at least a dozen friends around to try it. Enjoy!
Spiced Pumpkin Cake:
2 1/2 cups unbleached all-purpose flour
1 1/2 cups sugar
1/2 cup brown sugar
1/2 teaspoon salt
1 Tbsp baking soda
1 Tbsp cinnamon
1 tsp cardamom
1 tsp ground ginger
1/4 teaspoon ground clove
1/2 teaspoon grated nutmeg
1 1/2 cups vegetable oil
4 large eggs, lightly beaten
1 Tbsp vanilla extract
1 1/2 cups shelled pecans, roughly chopped
1 1/2 cups sweetened, shredded coconut
1 cup of finely grated carrots
1 cup grated butternut squash
1 cup of canned, pureed pumpkin
Preheat oven to 350 degrees F
In a large bowl whisk together the flour, baking soda, salt, and spices. Set aside. With a mixer, beat the eggs until frothy and pale. Gradually add the sugars and beat for a few minutes, until the batter is thick. Add the oil in a steady stream and then beat in the vanilla extract. Add the flour mixture and pumpkin alternatively and beat on low just until incorporated. Add the veg, pecans, and coconut and mix just to combine. Evenly divide the batter between three greased cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 5 -10 minutes invert the cakes onto the wire rack and let them cool completely before frosting.
Pumpkin Cream Cheese Frosting
Ingredients:
3 cups unsalted butter, softened
16 oz cream cheese, softened
1/2 cup light brown sugar, packed
2 teaspoons vanilla extract
1 1/2 teaspoons orange zest
pinch of salt
2 cups powdered sugar
2 tablespoons canned pureed pumpkin
2-3 cups sweetened coconut flakes, lightly toasted
7-8 halved pecans
Directions:
Cream the cream cheese in an electric mixer until light and a little fluffy, add the butter, beating for 1-2 minutes, or until combined. Add the brown sugar, pinch of salt, zest and vanilla extract, and beat until combined. Turn the mixer to low and add the powdered sugar and pumpkin puree alternatively. Turn the mixer on a low speed so it doesn't blow out everywhere.
On a cake platter, place one layer of the cake. Working from the center outward, smooth about a half inch of frosting. Add the second layer, repeat. On the third layer, add a large deal of frosting and working outward push the frosting over the edge, covering the sides. Continue smoothing the frosting until the entire cake is covered. Grab a handful of coconut and gently press into the sides. Continue until the entire cake is covered. Decorate the top with pecans and enjoy!
Classic Almond Biscotti
Ingredients:
4 tablespoons softened unsalted butter
1 cup of sugar
3 extra large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
3 cups of flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup chopped almonds, lightly toasted
1/2 cup sliced almonds
1 egg, beaten
2 tablespoons sugar
Directions:
Sift together the flour, baking powder, and salt and set aside.
Preheat the oven at 375 F. Mix together the butter and sugar until they form moist crumbs, clumping together. Add the 3 eggs and mix together until light in color and the mixture forms ribbons when you lift the whisk out of the batter. Add the vanilla and mix well. Then, add the dry ingredients in batches of about a 1/2 cup at a time. Mix on low until just blended. Add the chopped almonds and mix until just blended.
On a cookie sheet with a silicon pad or parchment paper, place the mixture (which is now a very thick dough). Heavily flour your hands and form the dough into a log about 1 1/2 inches high, and 3 inches wide. It may take up the entire length of the cookie sheet. Brush the beaten egg over the log, then cover with the sliced almonds. Sprinkle with the 2 tablespoons sugar.
Bake for 25 to 30 minutes. Remove from the oven and cut the loaf into 1/2 inch slices. Place the slices on the cookie sheet and bake for 15 minutes, flipping once. If the biscotti appear too moist in the center, put them back in the oven for an extra 5 minutes. Let cool and enjoy!
Tina's English Toffee:
For me, this toffee is the epitome of the Christmas Season (we start badgering Tina to cook it the day after Thanksgiving), and something I look forward to nibbling on every year. Nothing is more depressing than reaching for my family's toffee tin and finding it empty, like a dead Christmas tree in the gutter. So please cook up this toffee until your kitchen is heavy with the scent of butter, sugar, and the holiday spirit.
Ingredients:
1 pound unsalted butter (plus extra for greasing the pans)
2 cups white sugar
½ teaspoon salt
1/4 cup water
1 ½ teaspoon vanilla
2 cups dark chocolate, chopped
2 cups milk chocolate, chopped
2 cups finely chopped toasted almonds
Directions:
Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Meanwhile, grease two cooking pans with butter. After 15-20 minutes, the mixture has reached 305 F. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture, but if you do, and I have, run your hand under room temperature water (never cold or hot water) to subside the pain. Immediately take the hot toffee and pour into two greased cooking pans and smooth until evenly coated and about 1/8 or 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in over night, uncovered).
Once the toffee has cooled, remove it from the refrigerator and carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, use a spatula to coat one side of the toffee, and then immediately sprinkle heavily with the chopped toasted almonds. This must be done immediately because the cold toffee can cause the chocolate to harden before the almonds can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate and almonds. You will probably have chocolate and almonds left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again. When it's ready, take the toffee out, and using your hands crack it into irregular pieces. Bag them or stick them in a tin for your own enjoyment.
SWEET TREATS FROM FOOD FOOR THOUGHT WITH CLAIRE THOMAS
GIRLS' NIGHT IN ON FOOD FOR THOUGHT WITH CLAIRE THOMAS
My sister and I are pretty busy ladies, and even though we live together, "quality time" isn't necessarily a guarantee. I'm an early bird, she's a late sleeper. I pass out by midnight and she'll burn that oil until two or three. So setting aside a night to just hang out on the couch requires both of us to pull out our calendars and see what can work. This week on Food For Thought, I make some of Amanda's favorites and she swings by the set to try them out. Delicious Roasted Brussels Sprouts with homemade aioli, gooey mac and cheese, molten chocolate cake with maple whipped cream, and Amanda's favorite salad with mango chutney vinaigrette round out this decadent meal for two.
Rosemary Roasted Brussel Sprouts with Garlic Aioli
*1 large egg
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon salt
Pinch of pepper
Pinch of paprika
1/2 cup olive oil
1 tablespoon snipped chives
Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, shallot, rosemary, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside, stirring half way through so they evenly brown. Sprinkle with more kosher salt and enjoy right away.
For the garlic aioli, combine the garlic, egg, lemon juice, salt, pepper, and paprika in a medium bowl. With a whisk (electric is easiest), mix together to combine. While whisking quickly, drizzle in the olive oil and combine until it forms a pale yellow sauce and not a moment more (it can break down pretty easily). Garnish with chives and serve immediately with the Brussels sprouts for dipping
Much like when I have attempted to speak a foreign language, making macaroni and cheese has proven to be a frustrating, awkward experience, where I inadvertently insult the people on the receiving end of my efforts. And much like the 5 years of Spanish under my belt, my 20-some attempts at a good macaroni and cheese seemed in vain, leading me no closer to my goal. My problems varied from attempt to attempt: too dry, too gummy, too dense. But this last round: success! Flavorful and silky with an even ratio of cheese to pasta. The trick is in the béchamel, and using common sense when choosing the amount of pasta. The gremolata breadcrumbs add a bright and fresh flavor to this rich mac and cheese. So get ready to curl up with one of the ultimate comfort foods. Enjoy!
Classic Mac & Cheese with Gremolata Breadcrumbs
Gremolata Breadcrumbs:
1 teaspoon lemon zest
4 slices Italian bread
small handful flat leaf parsley, plus more for garnish
3 cloves of garlic
2 oz Parmiggiano
1/4 cup Olive Oil
Salt and Pepper
For White Sauce:
3-4 cups milk (you might need more to get the right consistency)
1 yellow onion, roughly sliced
1 bay leaf
Pinch of chili flakes
1 tablespoon black pepper cloves
1 garlic clove, halved
For Roux:
3 oz butter
1/4 cup flour
1 cup Gruyere, grated
1/2 cup gouda, grated
1 cup sharp Cheddar, grated
1/2 cup Parmigiano Reggiano, grated
1 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg, freshly grated
8-12 oz elbow macaroni
Preheat oven to 375 F.
The first is the topping, which is bread, lemon zest, garlic, parm, and olive oil. All this goes in a food processor. Pulse until well combined and the parm has become small crumbs. Add the parsley and pulse a couple of times (you don't want green bread crumbs).
For the sauce for the mac and cheese, heat the milk in a small saucepan with all of the milk ingredients, but be careful not to boil it. Add butter to another pot and let it melt. Add the flour, and stir to create a roux (this will give something for the cheese to cling to).
Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk through a strainer and cook for a minute or two more, until thickened and smooth. Off the heat, add the cheese half the pepper, and nutmeg. Salt to taste. Stir well.
Cook the macaroni according to package instructions. Start with about 8 oz and fold into the cheese sauce. If you like more pasta, add more. Pour into greased ramekins (or baking dish). Put the crumbs on top of the mac and cheese, covering the entire top layer.
Do you have 20 minutes? Good. Here's how you play this out:
Molten Chocolate Cake with Maple Whipped Cream
12 oz dark chocolate, chopped
1/4 cup unsalted butter, cubed
4 large eggs, room temperature
1/4 cup white sugar
Pinch of salt
1/4 cup brown sugar, packed
1/3 cup all purpose flour
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
1 large pinch cayenne (about 1/4 teaspoon)
1 cup heavy cream
2-3 tablespoons maple syrup (depending on how sweet you like it)
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
Preheat oven to 400 F
Meanwhile, whisk together the eggs and salt, and add it to the melted mixture. Whisk it together quickly so the eggs don't cook. Add the vanilla, cayenne, and flour. Mix until just incorporated.
Grease the ramekins and fill until almost full with batter.
These are ready to go right into the oven: Bake for 10-11 minutes, 12 if you don't want if super gooey.
Meanwhile whip together the cream, maple syrup, and vanilla until soft peaks form.
While I’m waiting for Amanda, I can’t resist, I have to try this. Here’s how I present it: Flip the cakes onto plates and serve with a dollop of cream. It’s beautiful and no one will know how easy it was.
Amanda's Favorite Salad
8 oz arugula
1 grilled chicken breast, sliced
1 pear, (bosc or anjou) thinly sliced
1/4 cup thompson raisins or dried currants
1/4 cup slivered almonds, toasted
1/4 cup finely sliced red onion
Vinaigrette
1 tablespoon mango chutney
1 tablespoon red wine vinegar
3 tablespoons olive oil
Salt and Pepper to taste.
Just combine all of the ingredients, except for the chicken breast, and mix thoroughly.
In a sealed container, combine all of the vinaigrette ingredients and shake to combine. Lightly dress the salad, plate, and fan out the chicken breast on top.
HOLD THE DRESSING until you’re ready to serve salad; greens start to wilt as soon as they come into contact with an acid, which starts the process of breaking them down.
MOVIE NIGHT SNACKS FROM FOOD FOR THOUGHT WITH CLAIRE THOMAS
It's movie night! And what goes better with curling up on the couch than salty, sweet, and totally indulgent snacks? I put together some of my favorites, inspired by my family (like my dad's epic milkshakes), my friends (Christie's Law School study snack - sriracha popcorn), and the concession stand. I hope you enjoy these treats!
The egg in this recipe is totally optional (it's how my family and I enjoy our milkshakes) and if you use a safe, pasteurized egg, there shouldn't be a problem. Make sure to do what you feel is best for you and your family; there's a lot of great information out there on the handling of raw foods in general, so check out The Incredible Egg for more information.
Vanilla Milkshake
1/4 cup milk
1 1/2 cups heavy whipping cream 1 cup white sugar 1 cup packed light brown sugar 2 1/2 teaspoons salt 2 teaspoons vanilla extract 9 ounces semisweet chocolate, chopped 2 cups roughly chopped nuts (whatever your favorite are) |
CHOCOLATE BROWN BUTTER BREAD PUDDING
Let me repeat this just in case you didn't get the picture: Chocolate with brown butter, made into bread pudding. Total deliciousness. What I love about brown butter, which is just butter melted until the milk solids turn golden brown, is that you get a very special flavor with very little effort. In French cookery it's referred to as Beurre noisette, literally "hazelnut butter," which speaks to the aroma, taste, and depth one little step adds. Sweet, simple butter is transformed into a rich, nutty ambrosia, delicious in sweet and savory dishes alike. I love the interest it brings to chocolate, so for my first attempt at bread pudding I thought "why not?" and I'm so glad I did.
When it comes to chocolate, embellishments can be wonderful but if it's a richer dish I sometimes like to keep it simple. Chocolate is one of those stand alone ingredients, like a steak, where when it's good, it's really really good. You're just there to make sure it's seasoned properly, otherwise, it does its own thing.
For this bread pudding I used brown butter and brown sugar to bring out the depth of the chocolate and highlight the maple/coffee notes that sometimes come through. Served with a dollop of whipped sour cream, this dessert is decadent, but perfectly balanced, and even better the day after. Enjoy!
"GAL"-ENTINES DAY DESSERT FOR DINNER PARTY
Whether or not you have a date this Valentines Day doesn't really matter when you have good friends, good food, and good wine. The Chalkboard, an amazing lifestyle blog by the team behind Pressed Juicery, reached out to me for some fun Valentines Day ideas, so I corralled up my favorite foodies for the ultimate dessert fest to celebrate not only the day of love, but the launch of Joy the Baker's first Cookbook as well! Whitney Adams from Brunellos Have More Fun selected the perfect wines to sip with the sweet stuff; Joy Wilson of Joy the Baker brought Chocolate Cream Pie and Homemade Toasted Coconut Donuts; and I made Chocolate Brown Butter Bread Pudding and Raspberry Rose and Pistachio Pavlova, plus captured the whole thing in this fun video. I'm getting a residual sugar high just watching!
For all of the recipes and wine pairings, check out the full article on The Chalkboard.
HOMEMADE ICE CREAM SANDWICHES
These are the ultimate make-ahead dessert. Bake some cookies, stick a little ice cream between them, and leave them in the freezer until you want to eat them. You can get extra credit for making your own ice cream, but in a pinch, I just buy my favorite flavors from the local ice cream shop. My favorite part are the toppings, and I went a little crazy.
Pistachio is one of my "litmus test" flavors when it comes to ice cream and gelato. If they get that right (not too sweet, not too almond-y, and just a touch savory), I'm sold for life. Especially with bittersweet dark chocolate? MWAH! Heaven! And with all of the dark, rich flavors in the cookies, which aren't too sweet because they're meant to be paired with ice cream, pistachio was a must try. Also, cayenne pepper and chocolate is one of my favorite combinations that I go back to again and again. Sprinkle a little around the edge and you have a surprising kick on an icy treat. Enjoy!
Homemade Ice Cream Sandwiches
Dark Chocolate Cookies
For 24 cookies (12 sandwiches)
8 oz butter, room temp
1/2 cup powdered sugar
1/4 cup brown sugar, packed
2 cups flour
1/2 cup cocoa powder
1/2 tsp salt
2 tsp vanilla
1/2 cup grated or finely chopped bittersweet chocolate
For Ice cream sandwiches
1 quart of your favorite flavor (I chose vanilla and chocolate
Toppings (I did vanilla + sprinkles, vanilla + grated chocolate, chocolate + salted pistachios, chocolate + cayenne pepper)
Preheat oven to 350F. With a mixer, blend together the butter and sugars until pale and fluffy. Sift together the dry ingredients and add to the mixer on low speed. Add the vanilla and chocolate and blend until the dough becomes a rich, dark brown. On a floured surface, roll out the dough to a 1/4 inch thickness and using a cookie cutter, cut out cookies. Place on a baking sheet covered in parchment paper and top with sugar crystals is you like. Bake for 15 minutes and cool completely on a rack.
You can make the ice cream sandwiches ahead and refreeze them, or make them to order. Just pick your favorite flavor, scoop out about a 1/2 cup, and press onto the cookie (softened ice cream works best). Top it with another cookie, and roll the sides in your favorite topping (nuts, sprinkles, chocolate, whatever!). Enjoy!
A LITTLE CHOCOLATE LOVE
Raspberry Pink Peppercorn truffles are probably my favorite thing at Compartes, the lovely store of my friend and amazing chocolatier, Jonathan Grahm. After shooting my sister's lookbook video, Jonathan came over and we had some fun with the the slow motion camera and his chocolates. The result? This little 20 second video showing off Jonathan's gorgeous truffles and their new look in the new year. Enjoy!
HOMEMADE CHRISTMAS TREATS
I have been knee deep in cocoa powder and vanilla beans this week, and have a few burns on my hands to prove it. It's homemade gift time, and all hands are on deck as my family comes together to make some of their favorite holiday treats. A few of these recipes might look a little familiar, because they are, but I thought why not include them so all of my seasonal favorites can live in one place?
We have, Chocolate Coated Coffee Crackle Crunch (try saying that 10 times fast!), Hot Cocoa Mix, Vanilla Sugar, and my favorite, Tina's English toffee. Enjoy!
Chocolate Coated Coffee Crackle Crunch
Inspired by the crackle cake from old school LA spot Blum's, which my aunt Tina resurrected as the best birthday cake ever this year, I covered my crackle in chocolate to make for the perfect holiday gift. Homemade violet crumble, anyone?
Ingredients:
Vegetable oil, for baking sheet
3 cups sugar
1/2 cup strong brewed coffee (or coffee plus a little instant espresso)
1/2 cup light corn syrup
2 tablespoons baking soda, sifted
1 lb milk chocolate chips
1 lb semi sweet chocolate chips
Gold powder, for cake decorating (optional)
Directions:
Lightly coat a rimmed baking sheet with oil; set aside.
In a large saucepan, combine the sugar, coffee, and corn syrup. Bring to a boil. Cook over medium heat to just below the hard-crack stage (310 degrees on a candy thermometer).
Remove from heat for 10 seconds. Sprinkle the baking soda evenly over sugar syrup. Whisk just until combined. Pour immediately onto the prepared baking sheet. Let stand until cool, about 45 minutes.
When ready to use, cut the pieces into large chunks (pieces will shatter off and crack) with a large knife.
To coat in chocolate, melt the chocolate chips over a double boiler over medium heat (or just place a glass of metal bowl over a pot of boiling water, making sure the water doesn't touch the bowl). Cover two baking sheets with wax paper. Take the chocolate off the heat and using two spoons (or your fingers) coat each piece of crackle in the chocolate and place on the wax paper.
Once the chocolate has dried (wait at least 2 hours) sprinkle with gold powder store in sealed plastic bags (like a ziploc).
Enjoy!
Homemade Hot Cocoa Mix
A little spicy and super chocolatey, this hot cocoa takes under 30 seconds to make, but can be enjoyed through the holidays and beyond. Plus it's WAY better than swiss miss.
Ingredients:
For 4-5 cups
2 cups unsweetened cocoa powder (I used Valrhona)
1 cup semi sweet chocolate, either small chips or finely chopped
1/2 cup brown sugar, packed
1/4 cup white sugar
1/4 cup vanilla sugar (I bought the crystalized kind because it creates a lovely sparkle, but you and always do white sugar plus a scraped vanilla bean.)
1 1/2 teaspoon espresso powder
1/4 teaspoon nutmeg
1/4 teaspoon cayenne pepper
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions:
Whisk the ingredients together. To make an 8 oz cup (which is honestly enough for 2-3 people), mix 3 tablespoons of the mix with a dash of milk to form a paste. Gently heat the paste over medium-low heat until the chocolate bits start to melt. Add an additional cup of milk and stir until hot and steaming. Pour into cups and top off with a dash of heavy cream. Enjoy!
Homemade Vanilla Sugar
Add it to your coffee, tea, or on top of cookies when they bake; this pantry staple makes any recipe a little more luxxe.
Ingredients:
For 2 cups
1 vanilla bean
2 cups of sugar
Split the vanilla bean with a paring knife and using the blunt side of the knife scrape all of the seeds in the bean out. Place the seeds in a bowl with the sugar. Slice each bean in half crosswise and pop each half in a jar. Using your hands or a food processor, blend the vanilla seeds and sugar. Fill the jars with the sugar mixture, pouring over the empty bean. The bean will continue to infuse the sugar for weeks. The sugar is best two weeks after preparing. Enjoy!
Tina's English Toffee
For me, this toffee is the epitome of the Christmas Season (we start badgering Tina to cook it the day after Thanksgiving), and something I look forward to nibbling on every year. Nothing is more depressing than reaching for my family's toffee tin and finding it empty, like a dead Christmas tree in the gutter. So please cook up this toffee until your kitchen is heavy with the scent of butter, sugar, and the holiday spirit.
Ingredients:
1 pound unsalted butter (plus extra for greasing the pans)
2 cups white sugar
½ teaspoon salt
1/4 cup water
1 ½ teaspoon vanilla
2 cups dark chocolate, chopped
2 cups milk chocolate, chopped
2 cups finely chopped toasted almonds
Directions:
Melt the butter, sugar, water and salt over a low flame, stirring with a wooden spoon. When the mixture starts to boil, turn the heat up to medium. Meanwhile, grease two cooking pans with butter. After 15-20 minutes, the mixture has reached 305 F. Turn off the heat and add the vanilla, stirring to incorporate. Be careful not to burn yourself or the mixture, but if you do, and I have, run your hand under room temperature water (never cold or hot water) to subside the pain. Immediately take the hot toffee and pour into two greased cooking pans and smooth until evenly coated and about 1/8 or 1/4 inch thick. Put the pans into the fridge to let the toffee cool (this will take several hours, or leave the toffee in over night, uncovered).
Once the toffee has cooled, remove it from the refrigerator and carefully loosen the pieces (you can do this by hand or with a knife). If it cracks, it's not a big deal.
Melt the two types of chocolate over a double boiler, stirring to combine. Once the chocolate has melted, use a spatula to coat one side of the toffee, and then immediately sprinkle heavily with the chopped toasted almonds. This must be done immediately because the cold toffee can cause the chocolate to harden before the almonds can stick. Put the toffee back in the fridge to cool the chocolate. Once it has hardened (it takes about an hour), flip and coat the other side with the chocolate and almonds. You will probably have chocolate and almonds left over, which you can use for more toffee. Let the toffee cool in the fridge until hardened again. When it's ready, take the toffee out, and using your hands crack it into irregular pieces. Bag them or stick them in a tin for your own enjoyment.
