Category Archives: Decadent Delights

Chocolate Cake with Balsamic Roasted Strawberries

Posted on May 14, 2013 | 2 Comments

 

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Have you ever found yourself in a deep conversation with someone? You know, where you go into detail about an experience you have had, or a secret that you don’t just tell anyone. A conversation that will bind you with someone forever. A conversation that you will never forget?

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Well this is the cake to serve during that conversation. This cake is deep. It is unforgettable. It will bind or mend a friendship.

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It is also an apologetic cake. It will say “I’m sorry” to your husband, who you yelled at for calling 5 times in a row asking what you wanted for Mother’s Day, while you were trying to take a well deserved nap.

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A dark and moist chocolate cake delicately layered with oven roasted strawberries drizzled with balsamic vinegar. Don’t be put off by the balsamic, it really brings out the sweetness of the strawberries and is unnoticeable in the final product.

Perfect Chocolate Cake from Foodess.com

  • 1 3/4 cups all purpose flour
  • 2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 tsp baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk (or substitute by putting 1 tbsp white vinegar in a cup then filling the rest up with milk; let stand 5 minutes until thickened)
  • 1/2 cup butter, melted
  • 1 tbsp vanilla extract
  • 1 cup freshly brewed hot coffee (or 2 tsp instant coffee in 1 cup boiling water)
  1. Preheat oven to 350 degrees. Grease and flour three 9-inch baking pans (or line with parchment paper circles) and set aside.
  2. In the large bowl of a standing mixer, stir together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.
  3. Pour batter evenly between the three pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in centre comes out clean with just a few moist crumbs attached.
  4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool completely before handling or frosting.

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Balsamic Roasted Strawberries

Slice 1 1/2 cups of strawberries. Drizzle 1 tbsp of balsamic vinegar. Roast at 375 degrees for 10 minutes. Remove from oven and cool completely.

Milk Chocolate Buttercream

  • 4 oz. milk chocolate chips
  • 3 cups confectioners’ sugar
  • 1 stick unsalted butter
  • 3 Tbs. heavy cream
  • 1 tsp. vanilla extract
  • 1/8 tsp. salt
Melt the chocolate in a double boiler, constantly stirring with a wooden spoon to avoid burning. Stir until the chocolate is melted and smooth. Let cool to room temperature.In the bowl of an electric mixer fitted with the flat beater, combine the confectioners’ sugar, butter, cream, the vanilla and salt and beat on low speed until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to medium and beat for 2 minutes, then reduce the speed to low. Add the chocolate and beat until combined, then increase the speed to medium and beat for 1 minute more.If the frosting is dry, add more milk, 1 tsp. at a time, until it is creamy but still holds peaks. Makes about 2 cups.
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Assembly:
Spread the first layer with a thin layer of frosting followed by 1/2 of the strawberries. Place next layer on top of the strawberries and repeat. Place final cake layer on top and frost the outside of the cake.
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Strawberry Pavlova with Honey Lavender Whipped Cream

Posted on May 8, 2013 | 5 Comments

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Last week the kids and I went strawberry picking. After, we were invited over to my mom’s house for a small luncheon with some aunts and cousins.

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Now let me tell you about my mom. She can throw a Hampton’s style party, with a farmer’s budget and 24 hours notice (and me cooking of course). And her flowers? Let me just say that she has the ability to turn weeds into stunning arrangements, seriously. But she is not a cook, with exception to her braciole (because I know that as soon as I post this, you will be calling me with a list of the things you do cook). So, when she invited other people over, and insisted that she would be cooking, I knew we were in trouble.

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I was right. Of course there were free-flowing Mimosas, but appetizers…nada, protein…zultch, dessert…non-existent. I can say, however, that the Costco Kale Salad was delicious. I quickly got to work to offered a more well-rounded meal.

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Since I did not have my normal cabinet of ingredients available to me, I had to make something simple. These Strawberry Pavlovas were light and fresh and perfect to serve at a luncheon on a warm spring day. The honey lavender whipped cream paired so nicely with the sweet strawberries, that it is my new favorite flavor combination!

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This dessert would be perfect for your Mother’s Day Brunch!

Strawberry Pavlova recipe adapted from Heatherchristo.com

  •  4 egg whites
  • 1/2 tsp cream of tartar
  • 1/8 tsp salt
  • 2 1/2 cups powdered sugar
  • 1 1/2 chopped strawberries
  • 1 tbsp sugar
  • 2 cups heavy whipping cream
  • 1 1/2 tbsp Wholesome Sweetners Organic Raw Honey
  • 1 tsp dried lavender

Preheat oven to 185 degrees. Line 2 cookie sheets with parchment paper.

Beat egg whites and cream of tartar until frothy. Add powdered sugar and salt and beat on high until stiff peaks form when you remove the beater.

Place the egg white mixture into a large ziploc bag, or a piping bag, and cut of the end. Pipe 3 in rounds, about 2 inches apart. Bake at 185 degrees for 20 minutes. Turn off oven and allow to cool in the oven for 30 minutes. Remove from oven and allow to cool completely. Using a spatula, gently remove meringues and place on the serving plate. Or if serving later, store in an airtight container in your refrigerator for up to 2 days.

Dice strawberries and sprinkle sugar on top. Place on top of meringues.

Beat honey, whipped cream and lavender on high until stiff peaks form. Spoon on top of strawberries. Garnish with lavender flowers if desired. Serve immediately.

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Raspberry Cheesecake Swirled Brownies

Posted on March 26, 2013 | 3 Comments

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I always like to have every palate covered at the dessert table. What this means is I need something for everyone. But I am in Spring mode, and fudgy chocolate brownies just seem so winter to me.

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I had to find a way to incorporate the chocolate favorite, but add something springy and fresh to it. Raspberries. I think I should rename these brownies-The Best of Both Worlds Brownies. Because that is exactly what they are, rich chocolate fudge brownies swirled with light and fresh raspberry cheesecake.

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This past weekend I made these brownies for a party. They were a huge hit! Make these for your weekend brunch to satisfy those chocolate lovers!

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Chocolate Fudge Brownies

  • 8 ounces semisweet chocolate chips
  • 8 tablespoons unsalted butter (1 stick)
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 2 tablespoons milk or cream

Raspberry Cheesecake Swirl

  • 3/4 cup or 6 oz of cream cheese, softened
  • 1 cup fresh or defrosted frozen raspberries
  • 1 egg
  • 1/2 cup sugar
  • 1/2 tsp vanilla

Preheat your oven to 350 degrees, grease a 9×11 baking dish.

For the brownie layer:

Melt butter and chocolate chips in the microwave on high for 1 minutes. Remove and stir together. If the choc/butter mixture is not completely melted, put back in microwave for 30 sec. Add eggs and sugar and whisk together. Add the flour salt and milk, and whisk together to mix. Pour into baking dish.

For the cheesecake layer:

In the bowl of a mixer, beat cream cheese and sugar until fluffy. Add in egg and vanilla and beat until combined. Mixing on low, add raspberries and mix until just combined.

Drop dollops of the cheesecake batter of the  all over the brownie mixture and swirl with the tip of a knife. Bake for 30 min or until a knife comes out clean.

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Croissant Bread Pudding

Posted on March 13, 2013 | 8 Comments

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I have been testing recipes for my Easter Day brunch all week. I will be cooking for about 45 family members, which are my harshest critics. There are a few people with aspirations of writing a cook book in the family, me being one of them. Needless to say, we are all a bit competitive, even though I know that I am the best cook of them all :P

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So this is why I am testing recipes now. Each dish has to be perfectly balanced and executed. A lot of pressure right?!?! I think my real challenge will be with the lamb. I have to make it better than my uncle’s perfectly grilled lamb last year!

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Anyway, this Croissant Bread Pudding certainly made the cut. It is sweet from the vanilla bean, buttery from the croissants, and creamy from the creme anglaise. I prefer a dense bread pudding rather than a mushy one. These cut perfectly into dense little squares. Serve with fresh berries and whipped cream for a stunning addition to your brunch or dessert table.

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Croissant Bread Pudding

  • 12 croissants 
  • 2 whole eggs
  • 6 egg yolks
  • 1/2 cup sugar
  • 2 tsp vanilla bean paste or vanilla
  • 1/4 tsp salt
  • 2 cups whipping cream
  • 1 cup milk

In a heavy bottomed pot, bring whipping cream and milk to a simmer.

Beat eggs, egg yolks, sugar, vanilla bean paste and salt until light and fluffy.

When milk/cream has come to a simmer remove from heat. Add a half of a cup or cream mixture to egg mixture and mix until combined. Continue this process by adding 1 cup of cream to egg mixture at a time and mix.

Preheat you oven to 350 degrees. Grease a 9×13 inch pan.

In a large bowl, break up 1in x 1in croissant pieces. Add 1/4 of cream mixture to the croissant pieces and stir to combine. Wait 15 minutes and add another 1/2 of the cream mixture, again stir to combine. Let rest for 5 minutes then stir. Finally, pour the rest of the cream mixture into the croissant bowl, mix and pour into pan.

Bake for 40 minutes. Serve hot or cold with whipped cream and/or fresh berries.

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Posted in Decadent Delights, Family, Food, Holiday Baking

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Toasted Fluffies!

Posted on March 1, 2013 | 1 Comment

Banana cookies

Banana, Peanut Butter Chips and Toasted Marshmallows. Nuff said right!

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Da-E-Vine-nah!!!!

New Banana cookies

I saw this toasted marshmallow technique on Picky-Palate recently, and had to try it. One almost kitchen fire (parchment paper caught on fire under the broiler) and 60 minutes later we were enjoying these hot. And there was silence for about 10 minutes….that is, until the pan was empty.

Toasted Fluffies

  • 2 sticks of butter, softened
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 large banana, mashed
  • 4 cups AP flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 cups peanut butter chips
  • 1 can marshmallow fluff or 1/2 bag of large marshmallows

Beat butter and sugars together until light and fluffy. Add eggs and vanilla, and beat until combined. Add mashed banana. In a separate bowl, combine flour, baking powder and salt. Gradually add flour to butter/sugar mixture and mix until just combined. Stir in peanut butter chips.

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Set your broiler to high. On a lined baking sheet pour out marshmallow fluff or marshmallows. Broil until it turns golden brown about 3 minutes (but make sure you watch it!) Remove from oven and gently add to your cookie dough. Refrigerate dough for 30 minutes.

Preheat your oven to 350 degrees. After dough has chilled, spoon out dough rounds and bake for 12-14 minutes. Consume with a large glass of milk!

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Lemon Brownies

Posted on February 24, 2013 | 10 Comments

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I’ve noticed that lots of people have been tweeting about new buds on their fruit trees and slightly warmer temperatures, so I now feel comfortable offering spring time desserts. If you are still in freezing weather, make these, take a bite and close your eyes. You will immediately start seeing green grass, tulips, and spring.

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I found this recipe at Rita’s Recipes. It is hands down THE BEST lemon dessert I have ever had. To top it off, they are incredibly easy to make. The lemon flavor is intense yet delicate at the same time. They are not overly tart. As my husband’s co-worker described them, “once they start to taste tart, they immediately turn sweet.” The consistency is of a moist cake like brownie. Topped with a silky cream cheese frosting, these brownies will knock your socks off.

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Make them, you will not regret it. In fact, double the recipe and give them out. These bars will turn anyone’s day from mediocre to life changing, and bring a smile to everyone’s face.

Lemon Brownies

  • 3/4 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 2 large eggs
  • 2 1/2 teaspoons lemon zest
  • 2 tablespoons lemon juice

Beat butter and sugar until light and fluffy. Add eggs, one at a time until completely incorporated. Add lemon juice and zest, mix until incorporated. With a wooden spoon, mix in flour and salt.

Pour into a greased or line 8×8 inch brownie pan and bake at 350 degrees for 25 minutes. Remove and cool completely.

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Cream Cheese Frosting

  • 4 tbsp unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon lemon zest
  • 1 tbsp milk
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add milk and zest. Beat on high for 5 minutes.
Pour glaze over brownies and allow to set for 30 minutes before cutting. Enjoy!
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Tagalong Bars

Posted on February 21, 2013 | 11 Comments

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I am not sure if I have been living in a hole these past few weeks or what, but I have not come across one girl scout selling cookies yet! To make matters worse, people are plastering pictures of their thousands of boxes that they just purchased and now consuming. Can you say jealous…ah YA!

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So, I took it upon myself to fill the void. The chocolatety, peanut buttery, shortbready aka Tagalong type of void. It is called being proactive, in case you were wondering. And you know what, I do not feel guilty at all, because next year I will have my own person Daisy. Considering how competitive I am, I am sure that we will have our own little “doomsday stash” to guarantee that my little girl sells the most cookies. I have problems…I know.

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Apparently I was not the only one needing to fill this void. After I baked these bars in a 9×13 in pan, I had to run a bunch of errands. When I came home, this is what I had left. About 1/4 of the pan. Oy Vey.

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Despite the multiple steps, these bars are very easy to make.

Tagalong Bars

For the Shortbread

  • 2 cups AP flour
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup sugar
  • 1 pinch of salt (1/8 tsp)
  • 2 egg yolks
  • 1 tsp vanilla

Mix butter and sugar until pale and fluffy. Add egg yolks and vanilla, mix until combined. Slowly add flour and salt until everything is mixed together.

Press into a greased or lined 9×13 in pan. Bake at 350 degrees for 20 minutes.

Peanut Butter Filling and Chocolate Coating

  • 2 cups creamy peanut butter
  • 1 cup powdered sugar
  • 4 tbsp butter
  • 1 tsp vanilla
  • 1 1/2 cups melted chocolate chips or Almond Bark

Mix all ingredients together. Spread over cooled short bread. Refrigerate for 30 minutes. Melt chocolate chips in the microwave 30 second intervals, stirring in between each interval. Spread melted chocolate over chilled bars. Refrigerate for 20 minutes, cut and serve!

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Salted Dulce de Leche Cookie Bars

Posted on February 18, 2013 | 7 Comments

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Last year around this time I showed you guys how to make Dulce de Leche in the oven. Well guess what? I have an even easier method!!!! Stick some condensed milk in the crock pot, cover it with water (more detailed instructions below), turn it on low, and in 8 hours you will have a creamy, delicious caramel sauce perfect for everything!

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Considering I actually made 5 cans of the Dulce de leche, I had to quickly find recipes before I ate each jar clean. Cookie bars were the answer.

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Even though I have tried to convince you that this is the best cookie recipe, it still requires at least a 2 day waiting period before consuming warm, gooey cookies. This recipe, however, results in a nutty (from the brown butter), chewy and perfect cookie with no rest time. Bliss in less than 30 minutes…sold! Do as I did and add a double layer of Dulce de Leche and some sea salt for a decadent dessert.

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Easy Dulce de Leche

  • 1 can sweetened condensed milk

You can do this two ways. Either remove the paper from around the can, or open the can and pour the sweetened condensed milk into a canning jar (ie a 8oz Ball jar) and close tightly.  Place jar or can in crock pot and fill with water about 1 inch above the can or jar. Cook on low for 8 hours. Jar or can may look a bit rusty, but it is ok. Remove can from crock pot when finished and carefully open with can opener. If cooked in can, and not used right away store in a reusable container, covered and refrigerated. Will keep up to 1 week.

Cooks Illustrated Perfect Chocolate Chip Cookies

1 ¾ c unbleached all purpose flour
½ t baking soda
14 T unsalted butter
½ c granulated sugar
3/4 c packed dark brown sugar
1 t table salt
3 t vanilla extract
1 large egg
1 large egg yolk
1 ¼ c semi-sweet chocolate chips
¾ c of chopped nuts

Preheat oven to 350 degrees.

In a heavy bottomed sauce pan, melt butter until browned. It takes about 5 minutes for butter to begin to smell nutty and start to brown, but watch carefully because it goes from perfectly browned to burned very fast. Once browned, remove from heat and allow to cool for 5 minutes.

Add browned butter and sugars to the bowl of a mixer and mix until combined. Add eggs and yolks one at a time then add the vanilla. Turn mixer off and add all of your dry ingredients to the bowl. Once you have measured and added the flour, soda and salt, turn the mixer on low and mix until everything has been incorporated. Turn mixer off and mix in chocolate chips and nuts with wooden spoon.

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Grease a 9×13 in pan with nonstick cooking spray. Press half of the dough into the bottom of the pan. Spread 1/2 cup of dulce de leche over the dough. Sprinkle the rest of the dough over the top of the ducle de leche. Sprinkle with sea salt.

Bake at 350 degrees for 25-30 minutes.

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Another Red Velvet Recipe…Tis the Season!

Posted on February 14, 2013 | 10 Comments
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You slowly take a dainty bite and gently feed your significant other…
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Once dessert is done, you both look at each other and decide it is time. You stand up and start walking to the bedroom as he swiftly follows. You both slowly and sensually crawl under the covers. You seductively look over and make eye contact. You both nod yes as he softly bites his lip. You casually put your head down onto your pillow and close your eyes and…
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HAHAHA you totally thought I was going to go Christian Grey (50 Shades of Grey) on you weren’t you?!?!? In all reality, the only reason you two were nodding your head was because you were both in total agreement that despite the fact that it is Valentine’s Day and having a babysitter all night, an uninterrupted night of sleep far surpasses the desire for a sensual night! I know all of you single/childless couples are shaking your heads thinking “we will never be THAT couple” but I assure you, you will. To actually be able to sleep without being woken up 20 minutes into your deep sleep because of zombie noises, or being kicked in the face by your sleeping toddler is better than gold. Well, maybe it is just the sleep deprived mother of three part of me talking, but my husband is totally on board with this feeling right now.
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I don’t know what it is about Valentine’s Day that makes me write like this but check out last year’s…I still get a kick out of it!
Red Velvet Roulade
  • 4 eggs
  • 3/4 cup sugar
  • 1 bottle (1 ounce) red food coloring
  • 2 tablespoons buttermilk
  • 1 tablespoon canola oil
  • 1 teaspoon cider vinegar
  • 1 teaspoon vanilla extract
  • 3/4 cup all purpose flour
  • 1 tbsp cornstarch
  • 1/3 cup baking cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • powdered sugar for dusting

Preheat your oven to 350 degrees. Line a 15in x 10in x 1 in jelly roll pan and spray with non-stick cooking spray.

In a large bowl, beat eggs and sugar until pale. Add oil, vinegar, vanilla, buttermilk and food coloring and mix until combined. In a separate bowl,  combine flour, cornstarch, cocoa powder, baking powder and salt and mix. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not over mix.

Pour batter into lined jelly roll pan, and bake for 12- 15 minutes or until cake springs back when lightly touched.

Once removed from the oven allow to cool for 5 minutes. Once slightly cooled, place your cake on a clean kitchen towel dusted with powdered sugar, lined side up. Gently remove the parchment paper (or whatever you used to line your baking pan) and gently roll the cake, starting with the short side. Allow to completely cool wrapped in the towel. Prepare your frosting.

Recipe slightly adapted from Taste of Home.

Coconut Cream Cheese Frosting
  • 4 ounces unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 cups powdered sugar
  • 1 teaspoon coconut extract
Cream cream cheese and butter together until fluffy. Turn mixer to low and beat in powdered sugar, add extract. Beat on high for 5 minutes.
When cake has completely cooled, gently unroll it. Spread the frosting over the top of the cake, and re-roll the same way you did the first time.
Sift powdered sugar over the top, slice and serve!
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Red Velvet Cake Mix Cookies Sandwiches

Posted on February 13, 2013 | 7 Comments

IMG_3655Valentine’s Day has become more a  kid holiday in our house. Homemade baked goods and cute hand written Valentines. This is my way of avoiding years of guilt. Continue reading →

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