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At a Birthday Party, Do You Prefer Ice Cream or Cake?

partysugar — Sun, 06 Sep 2009 01:30:17 -0700

Count on Classic Strawberry Shortcake to Sweeten Your Day

YumSugar — Tue, 04 Aug 2009 16:15:01 -0700

If you asked me to choose between blackberries, blueberries, tayberries, raspberries, or any other type of berry, it'd be virtually impossible for me to pick just one, for I simply love them all. But, perhaps because I grew up eating them as a child, when it comes to dessert cravings, I tend to gravitate toward sweets that feature strawberries.

One evening, I had an intense craving for strawberry shortcake. I'm not referring to the sponge cake variety with layers - although I love that, too - but rather the classic version with macerated berries and whipped cream sandwiched between flaky, buttery shortcake. Since this type is surprisingly unavailable in restaurants (I've only been able to locate it at the Cheesecake Factory and Whole Foods), I made my own. The end result? Well, it was far more satisfying than anything I could've bought. Find out for yourself

Treat Your Valentine to Triple-Chocolate Bread Bites

YumSugar — Mon, 09 Feb 2009 16:15:33 -0800

With Valentine's Day around the corner, I wanted to get a head start on finding the perfect recipe for my sweetie. Looking through my cookbooks, one caught my eye as the ideal place to start - The Wine Lover's Dessert Cookbook. This book is dedicated to creating delicious desserts that accompany a variety of different wines. While I drooled over many, I decided to experiment with the triple-chocolate buttermilk loaf cake. After seeing the Bites of Love series on lilsugar, instead of baking a loaf, I divided the batter into mini muffin tins to create a dainty two-bite dessert. Chocoholics will be in heaven with the complex and rich flavor of three different types of chocolate: dark chocolate, semisweet chips, and cocoa powder. These moist bread bites would be superb with a bold red wine or ruby port. If you and your honey don't drink wine, these minicakes would be romantic at breakfast with a cup of coffee. To get started on these irresistible triple-chocolate bread bites, read more.

Triple Chocolate Bread Bites
Adapted from The Wine Lover's Dessert Cookbook

Ingredients

1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup of sugar
1/2 teaspoon pure vanilla extract
3 large eggs
2 ounces dark chocolate melted and cooled to room temperature
1 cup buttermilk
1/2 cup semisweet chocolate chips

Directions

Preheat the oven to 350°F. Generously butter and flour mini muffin tin
Sift together flour, cocoa, baking powder, baking soda, salt. Set aside.
Beat together the butter, sugar, and vanilla at medium speed using a standing mixer or electric mixer until very creamy, about 4 minutes.
Add the eggs, one at time, incorporating each completely before adding the next and scraping down the bowl between additions. Add the melted dark chocolate and beat to combine.
Beat in half of the flour mixture, then the buttermilk, then the remaining flour, mixing each time just until all ingredients are incorporated. Stir in chocolate chips.
Fill each mini muffin 3/4 full. Bake for 12-15 minutes until a toothpick inserted in the center emerges clean. Wait a couple minutes before removing. Once removed, allow to cool on a cooling rack.

Makes one loaf or approximately 72 mini muffins.

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Spread Holiday Cheer With a Bûche de Noël

YumSugar — Wed, 24 Dec 2008 10:00:43 -0800

I've been dreaming of classic Christmas desserts, so this holiday, I thought I'd bake a bûche de Noël. Rather than opting for excessive designs and detailed accessories, I made a modern cake roll that looked (and felt) effortless. My guests couldn't get enough of the moist, light mocha sponge cake, which was a nice contrast to the sweet and nutty German chocolate filling. Impress your guests when you read more.

German Chocolate Cake Roll
From Food Network Magazine

Ingredients

1 cup evaporated milk
1 cup plus 1-1/4 cups granulated sugar
3 large egg yolks plus 3 large eggs, at room temperature
1 stick cubed butter plus 1-1/2 sticks softened butter (2-1/2 sticks or 1-1/4 cups total)
1 teaspoon plus 2 teaspoons vanilla extract (3 teaspoons total)
1-2/3 cups sweetened coconut, toasted until light brown
1 cup chopped pecans
1-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsweetened cocoa powder, plus more for dusting
1 ounce bittersweet chocolate, finely chopped
1/3 cup strong hot coffee
1/3 cup buttermilk
Confectioner's sugar, for dusting

Directions

Position a rack in the center of the oven and preheat to 350ºF. Lightly grease a 13-by-18-inch jelly roll pan; line with parchment paper, letting it come up the short sides by about 2 inches. Brush the paper with oil or melted butter and lightly dust with flour.
Make the filling: Whisk the evaporated milk, 1 cup sugar, 3 egg yolks, and the cubed butter in a saucepan over medium heat. Cook, stirring constantly, until thick and creamy, about 10 minutes. Remove from heat; stir in 1 teaspoon vanilla, toasted coconut, and pecans. Set aside to cool completely, stirring occasionally.
Make the cake: Meanwhile, whisk the flour, baking soda, and salt in a medium bowl.
In another bowl, whisk the cocoa and chocolate. Add the hot coffee to the cocoa mixture, stirring until smooth; stir in the buttermilk and the remaining 2 teaspoons vanilla.
Using a mixer, beat the softened butter and remaining 1-1/4 cups sugar in a large bowl on high speed until fluffy, about 4 minutes. Reduce the speed to low; add the 3 whole eggs, 1 at a time, incorporating each one before adding the next. Add the flour mixture in 3 parts, alternating with the cocoa mixture in 2 parts, beginning and ending with the flour. Beat until just blended; if necessary, fold the batter together with a rubber spatula.
Spread the batter evenly in the prepared pan. Bake until cake springs back when pressed lightly, about 16 minutes. Cool slightly in the pan.
Run a knife around the edge and slide the cake with its paper onto a work surface. Spread the coconut filling evenly over the cake. Roll the cake from one of the short ends, pulling it away from the parchment into a tight cylinder; transfer to a platter. Cool completely and dust with the confectioners' sugar or cocoa.

Serves 8 to 12.

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Chocolate Gingerbread Two Ways - Beginner and Expert

YumSugar — Wed, 03 Dec 2008 03:00:56 -0800

If you're looking to wow a crowd, a decadent chocolate dessert will never disappoint. And 'round this time of year, gingerbread is the fastest way to touch the holiday spirit. Why not combine the two and make a chocolate gingerbread cake? Gift these basic and satisfying chocolate gingerbread bars, or pull out a showstopping gingerbread cake that's topped with chocolate ganache and crystallized ginger. Either way, you're sure to bring loads of merriment and joy. To see both recipes, read more.

Beginner Chocolate Gingerbread
From Everyday Food

Ingredients

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, for dusting (optional)

Directions

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside.
In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips.
Transfer batter to prepared pan; smooth top.
Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares.
Before serving, and once cool, dust bars with confectioners sugar, if desired. (To store, keep in an airtight container at room temperature, up to 3 days.)

Makes 16 bars.

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Expert Chocolate Gingerbread
From Bon Appétit

Ingredients

Cake:
1 3/4 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 cup warm water
1/2 teaspoon baking soda
3/4 cup (packed) golden brown sugar
6 tablespoons (3/4 stick) unsalted butter, melted
1/3 cup mild-flavored (light) molasses
2 large eggs
1 tablespoon grated peeled fresh ginger

Glaze:
1/2 cup whipping cream
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons light corn syrup
8 ounces semisweet chocolate, chopped
1 teaspoon vanilla extract
1/4 cup chopped crystallized ginger

Directions
Cake

Preheat oven to 350°F. Butter 9-inch square metal baking pan. Line bottom with parchment paper. Butter parchment.
Whisk first 6 ingredients in medium bowl to blend. Mix warm water and baking soda in small bowl until baking soda dissolves.
Using electric mixer, beat sugar, butter, molasses, eggs, and fresh ginger in large bowl until well blended.
Add dry ingredients in 3 additions, alternating with water mixture in 2 additions, beating until just combined. Pour batter into prepared pan.
Bake cake until tester inserted into center comes out clean, about 30 minutes. Cool on rack 20 minutes.
Run knife around edge of cake to loosen. Invert cake onto rack; cool. Peel off parchment.

Glaze

Bring first 3 ingredients to simmer in medium saucepan.
Remove from heat. Add chocolate and vanilla; stir until smooth. Let stand until cool but still pourable, about 20 minutes.
Place cake on rack set atop baking sheet. Reserve 1/2 cup glaze. Pour remaining glaze over cake, spreading with spatula to coat top and sides. Chill cake and reserved glaze until reserved glaze is just firm enough to pipe, about 1 hour.
Transfer reserved glaze to pastry bag fitted with 1/4-inch plain tip. Pipe 5 diagonal lines atop cake, spacing evenly.
Cluster crystallized ginger atop lines.

Serves 9 to 12.

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Name That Dish!

YumSugar — Tue, 04 Nov 2008 16:15:04 -0800

This past weekend, I made an apple crisp. Pictured below is yet another popular dessert made from Fall's harvest. Do you know what it is?

Yummy Links: Cheater Pints to Sunchokes

partysugar — Tue, 28 Oct 2008 07:45:44 -0700

Beer drinkers beware of cheater pints. - Chow
Chef Eric Ripert invites you to host a seasonal dinner party. - Serious Eats
Learn how to make homemade tofu. - U Handbag
Why you need a cake cover. - Baking Bites
Halloween recipes so good, it's scary! - Epicurious
Jerusalem artichokes, also known as sunchokes, are in season. - The Kitchn

Source

Come Party With Me: Going Away Party - Dessert

partysugar — Wed, 20 Aug 2008 15:00:36 -0700

When a friend moves away, it's nice to let them know how much they'll be missed by hosting a bon voyage fiesta. Keep the theme of the menu - comforting food native to the honoree's new hometown - going with the dessert. Since Kara is moving to Boston, I'll be making this variation of Boston creme pie. These cream-filled cupcakes are perfect: they're crowd-pleasing, individual treats, and Kara can take home the leftovers! To look at the easy recipe that take helps from a cake mix, read more.

Boston Creme Cupcakes
From Sandra Lee

Ingredients

1 1/4 cups cold whole milk
1 (3.4-ounce) box vanilla instant pudding and pie filling mix
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 (12-ounce) package semisweet chocolate morsels
1/4 cup powdered sugar, sifted

Directions

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens.
Place mixture in refrigerator for 15 minutes. Spoon filling into a pastry bag fitted with a medium-size plain tip.
Fill cupcakes with vanilla pudding filling by inserting tip into top of cupcake and squeezing a couple of tablespoons of filling into each cupcake.
Heat cream in a small heavy saucepan over medium heat until bubbles appear around the edges. Remove from heat, add chocolate morsels to pan, and whisk until smooth. Spoon or drizzle glaze over cupcakes, or dunk the tops into the glaze.
Refrigerate until set, at least 1 hour, before serving. Sprinkle with powdered sugar.

Makes 12 cupcakes.

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Zippy Zesty Lemon Poppy Seed Cake

YumSugar — Mon, 16 Jun 2008 09:07:25 -0700

With the lovely weather of Summer, who wants to spend all day indoors baking? Not me! Thankfully, I came across this sweet and tart lemon confection that is quick and simple. A light, single-layer cake flavored with lemon zest and poppy seeds, this dessert is complemented by a zippy yet sugary lemon glaze.
The perfect fix for any Summer sweet tooth, the recipe would also make a great cupcake for your next picnic or bbq. To learn how to make this sour yet luscious cake, read more.

Glazed Lemon Poppy-Seed Cake
From Gourmet magazine

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon finely grated fresh lemon zest
1/4 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 tablespoons poppy seeds
1 1/2 cups confectioners' sugar
3 tablespoons fresh lemon juice

Directions

Put oven rack in middle position and preheat oven to 375°F.
Butter a 9-inch round cake pan.
Whisk together flour, baking powder, lemon zest, and salt in a bowl.
Beat together butter and granulated sugar in another bowl with an electric mixer at medium speed until pale and fluffy, 2 to 3 minutes. Beat in eggs until combined. Reduce speed to low, then add flour mixture and poppy seeds and mix until just combined.
Transfer batter to cake pan, smoothing top, and bake until a wooden pick inserted in center of cake comes out clean and top is golden brown, about 30 minutes. Cool cake in pan on a rack 5 minutes, then invert onto rack.
Whisk together confectioners' sugar and lemon juice in a bowl until smooth. Pour glaze over warm cake, spreading it with a spatula to drizzle over edge. Let stand until glaze is set, about 15 minutes. Serve warm or at room temperature.

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Yummy Links: From Pizza Crusts to Tap Water

YumSugar — Fri, 29 Feb 2008 06:58:31 -0800

Discover what the top 10 crazy Asian pizza crusts are. - Slice
Learn more about Isaac Mizrahi's favorite cookbooks and kitchen techniques. - 101 Cookbooks
Check out this season's best cake recipes. - iVillage
In addition to being tasty, yogurt is also good for your mouth. - FitSugar
Learn how to make recipe-free Asian broiled tofu. - Chow
These macarons from Paulette look absolute divine. - Hostess with the Mostess
Submit your favorite Easter recipe and win beautiful art for your walls. - Create My Event
Disgusting! A Milwaukee chef is being charged for putting hair (including pubic) in steaks. - Consumerist
In better news, Los Angeles and British Columbia tied for the title of world's best tap water. - Slashfood