Moving

I have permanently moved to www.cuisinecoma.wordpress.com.

There you will find a lot more recipes, like gingerbread, truffles and fudge!


-Chels

Christmas Chocolate Pound Cake with Chocolate Glaze

It's almost Christmas time!!! -happy dance- So... you will see a LOT of holiday-inspired recipes on here. This one is a Milk Chocolate Pound Cake mixed with a Dark Chocolate and Honey Glaze. Then, we are going to decorate to make it look really beautiful and festive. Here's what you're going to need:

Ingredients:

Cake:

• 2 1/2 cups All-Purpose Flour
• 3/4 cup semi-sweet cocoa powder
• 1/2 tsp salt
• 8 large eggs + 2 egg yolks (room temperature)
• 1 Tbsp Vanilla Extract
• 2 teaspoons instant espresso powder
• 1 tsp cinnamon
• 1 1/2 cups butter (room temperature)
• 2 1/2 cups sugar
• 6 oz semi-sweet baking chocolate (chopped)

Chocolate-Honey Glaze and decoration:

• 6 oz dark baking chocolate (chopped)
• 1/2 cup butter
• 2 Tbsps honey
• Chocolate mint and original candycanes

Process:

1) Preheat your oven to 350 degrees F. Spray a bunt cake pan with non-stick and flour lightly.

2) Mix flour, cocoa, cinnamon and salt in small bowl. In another small bowl, whisk the eggs, yolks, vanilla and espresso powder. Set both aside.

3) With a hand mixer, (or your arm, if you are a super hero), beat butter on moderate speed for about a minute, until smooth. Gradually pour in sugar, until butter lightens. When incorporated, beat until fluffy.

4) Turn mixer to low and add half the dry ingredients. Mix until completely absorbed. At this point, I would switch to a whisk, because you do not want to over mix and have a dense cake. Add the rest of the dry ingredients and the egg mixture. Whisk until almost combined.

5) Fold in your chopped chocolate with a spatula and scrape the sides of the bowl to make sure all your dry ingredients is fully incorporated.

6) Pour batter into cake pan and even out. Bake for about 1 hour and 5 minutes. Insert a toothpick into the cake. If it comes out clean, the cake is done.

7) Let cool for 10 minutes and turn pan upside down onto a serving plate. I chose a Christmas one... because... 'tis the season. Then, turn it back over, so it's right-side up. Let it cool for at least 30 minutes. You want to make sure you glaze a fully-cooled cake.

My pound cake took about 45 minutes to cool completely. Then, I started on my glaze.

8 ) Start on your glaze. Simply put all the ingredients into a bowl that is microwave safe and heat in 30 second increments, until the butter is fully melted. Let sit for 5 minutes, then whisk so all the chocolate is combined. Pour over cake any way you wish.

9) In a plastic bag, crush candy canes with a rolling pin and sprinkle over cake. Done!
Serve immediately. I enjoy this warm, and a la mode.



This serves 10-12 people. Enjoy it, and I'll post again in a couple days.

-Chels

Chocolate Cupcakes with Cream Filling and Coffee Frosting

These are moist, rich and delicious!

Who doesn't love a good, chocolate cupcake? If you're like me, and LOVE coffee, these little treats are to die for. Here's what you'll need to get started:

(Makes 12 regular and 10 mini cupcakes)
Ingredients:

For cake:

• 1 1/4 cups All purpose Flour
• 1 cup sugar
• 1/2 cup unsweetened, dark cocoa powder
• 1 tsp baking soda
• 1/8 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1/2 cup strong, brewed coffee (at room temperature)
• 2 eggs
• 4 oz sour cream (at room temperature)
• 1 tsp vanilla extract

For Chocolate-Coffee Cream Filling:

• 3 oz cream cheese (at room temperature)
• 1/4 cup of your favorite coffee liqueur (You can substitute strong, flavored coffee)
• 1/4 cup cocoa powder
• 2 Tbsps sugar
• 1/2 cup heavy cream
• 1 tsp vanilla extract

For Coffee Buttercream Frosting:

• 1/2 cup butter (at room temperature)
• 1/4 cup strong, brewed coffee
• 3 oz cream cheese
• 3 cups confection sugar

Two sizes are better than one :)

These are pretty simple and repetitive ingredients. So, hopefully most of this is already in your pantry. The only thing you may have to go buy is the coffee-flavored alcohol. Remember, you can make these mini or regular sized. Me? I like the best of both worlds. Let's get started!

Process:

1) Prepare your filling. With an electric mixer, whip the heavy cream, vanilla extract, sugar and cocoa powder in a medium bowl until you achieve a moussey texture. Cover and refrigerate.

2) Preheat your oven to 350 degrees F. Dress and line your tins with liners and non-stick cooking spray. Set aside.

3) In a large bowl, lightly mix the first six ingredients for the cake. Once mixed, add the vegetable oil, eggs and coffee. Mix until just combined. Then, mix in the sour cream and vanilla. Mix until just combined.

Make sure they cool completely before frosting!

4) Using a large ice cream scoop, fill your liners with the batter 2/3 of the way full. This ensures that all your cupcakes will be the same size! Bake 16-18 minutes for regular sized cupcakes and/or 9-10 minutes for your mini cupcakes. Once done, let sit 5 min, then transfer to a wire rack to cool completely. Approximately, 45 minutes.

5) While your cupcakes are cooling, get started on your frosting. In a large bowl, cream the butter and cream cheese and slowly, mix in your confection sugar. Gradually add coffee until you reach your desired consistency. Refrigerate until ready to use.

6) Once completely cooled, put your filling in a piping bag that has a long, needled tip. Insert into cupcakes and inject about a tablespoon of filling into each. A little dab will do ya. If you don't have piping bags, like myself -- they are expensive and a pain -- you can simply cut the edge off a zip-lock bag, insert a needled tip and fill!

7) Then, pop your frosting out of the fridge and frost to your heart's content. If it's too thick, let it sit for 5-10 minutes before use. Top the cupcakes with your favorite candies, chocolate shavings, cocoa powder or my personal favorite -- chocolate covered nuts and coffee beans!

The sour cream and vegetable oil make these incredibly moist, and the cinnamon and coffee add a richness that is irresistible. In addition to this, you don't have to worry about the liners sticking to your cake. They come off very easily, as you see left.

I know you're going to love these. They are amazing -- completely indulgent.

Enjoy, Foodies!

-Chels

Mini Baklavas with a Twist

I love Baklava. It's gooey, crunchy, flakey and sweet -- all things I love. However... sometimes, when I order it at restaurants it's too cold... or there's too  much liquid on the plate, because there wasn't enough honey; it was a mess. So, I decided to try to make it myself, and to be quite frank, it was a pain in the butt. So I thought about what makes a Baklava a Baklava, and decided to deconstruct them a bit, to make them easier to make -- and still indulge in why I love them.

These Mini Baklavas make a perfect bite and are great for appetizers OR dessert. You'll see why.

Ingredients: 

• 15 fillo cups
• Zest of 1, small orange (This really gives it a twist)
• A little more than a 1/2 cup of your favorite nuts -- I used walnuts and pecans.
• 1 Tbsp granulated sugar + 1.5 Tbsps for syrup
• 1 Tbsp melted butter
• 1/2 tsp vanilla extract
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1/8 cup water
• 2.5 Tbsps honey

Process:

1) Place your mini fillo cups in a mini muffin pan and toast them for 5 minutes in a 350 degrees F, preheated oven.

2) Meanwhile, by hand or with a food processor, grind your nuts down so they are small... but not too small. You want texture... don't leave yourself without any crispness.

3) Put nuts in a small bowl. Mix in melted butter, salt, cinnamon, 1 Tbsp sugar and zest. Spoon mixture into each fillo cup. I use a small teaspoon for this. Pop them back into the oven for 10 minutes.

4) While they are baking, make your simple syrup. In a small saucepan, add water, honey, sugar and vanilla extract. Over medium heat, bring to a boil, then let simmer for about 8 minutes, or until the mixture turns into a thickened, simple syrup.

5) When the fillo cups are done baking, spoon a teaspoon of the mixture over each fillo cup. You will most likely hear them sizzle. When each has had 1 tsp, go back and add another teaspoon on top. (This allows the first teaspoon to be dissolved; it's kind of like watering a plant).

6) Let sit for 30 minutes, before popping these into the fridge for at least 3 hours. Before serving, let sit for 20 minutes.

Try this. They are really simple to make and they are pretty cute too. That's ALWAYS a plus. I made them to accompany my Pumpkin Cheesecake with Pumpkin Mousse on Thanksgiving.

Enjoy!


--Chels

Thanksgiving Pumpkin Mousse

Of course, I continue with my Pumpkin Recipe Brigade. It is two days away from Thanksgiving, after all!

One of my favorite things to make for dessert is Pumpkin Mousse. It's light, sweet and delicious -- and after a heavy meal, that's definitely welcomed.

You're gonna love it!

Ingredients: 

• 4 oz cream cheese, at room temperature
• 1 (15 oz) can Libby's Pumpkin Puree
• 1 tsp and a 1/2 tsp pumpkin pie spice (divide them up)
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 2 1/2 cups heavy cream

Leave the bowls you will use and beaters in the fridge overnight before you make this. It will help you out a bit.


Process: 

1. Whip your heavy cream untl soft peaks form. Chill in the fridge.

2. In a large bowl, beat the cream cheese, puree, pumpkin pie spice (1 tsp), vanilla and brown sugar until creamy and smooth... little to no lumps.

3. Get your whipped cream out of the fridge and gently fold it into your wet ingredients.


Serve alone in a beautiful martini or wine glass with some toasted pecans for crunch, or add some ginger snaps in the glasses or wafer cookies. Top with remaining 1/2 tsp pumpkin pie spice and/or extra whipped cream. (Cinnamon also is great to top it with).

This is also good as a pie or cake topper. This Thanksgiving I am using this mousse to top my pumpkin cheesecake -- always a pleaser.

You can make this one day in advance too. A quick and easy recipe that will impress. Enjoy!

--Chels

The Best Cream Cheese Frosting

Cream cheese frosting is one of the most functional toppings you can have. The flavor goes with just about everything, you can incorporate any spice into it, and you can put it on cakes, cupcakes, muffins, cookies... you name it!

What makes this recipe even better is how simple it is to make: five ingredients and a whisk. That's all you need. Let's get to the good stuff:

Ingredients:

• 4 oz cream cheese at room temperature (Philly is suggested)
• 2 Tbsps unsalted butter at room temperature
• 1/2 tsp Vanilla extract
• 4 cups powdered sugar
• 2 Tbsps milk at room temperature

What makes this frosting is the texture, so make sure to get your measurements just right. ;-)

Process:

1) Make sure to leave your butter, cream cheese and milk out a couple hours before use. Note: **If you are in a bind and have to do this last minute, measure out the ingredients (the butter and cheese together, the milk separately) into bowls and pop in the microwave. Heat in 5 second increments with a rest of 10 seconds in between. You want them not cool, but not melting. It's not as great as room temperature, but you'll get a better result than using cold products that won't cream properly. **

2) Beat the butter and cream cheese together until smooth and fluffy. Add the vanilla extract and powdered sugar. Slowly incorporate. When partially mixed, beat until well combined. While beating, slowly add your milk until you reach your desired consistency. Done!

This is a thick frosting, so you can use it right away. However, I suggest popping it in the fridge for about an hour before frosting.

Try this. Enjoy it. I know you will!

--Chels

Pumpkin Cheesecake

Ok. You're really going to love this one. I know I do.

First off, let me just say, cheesecakes are usually a pain in the butt to make. But this recipe... it's not so bad. In 1 hour's cook time and 20 minutes prep, all my work is done. Try this recipe and just indulge in how amazing your house will smell... and how happy your guests' taste buds will be. Let's get to the accoutrement.


Ingredients: 

For the crust:

• 1 3/4 cups graham cracker crumbs
• 3 Tbsps light brown sugar, packed
• 1 tsp cinnamon
• 1 stick (1/2 cup) melted butter

This is how it should look after refrigerated.

For the filling:

• 3, 8 oz packs of cream cheese at room temperature
• 15 oz pumpkin puree (I suggest Libby's)
• 3 eggs + 1 yolk at room temperature
• 1/4 cup sour cream at room temperature
• 1 1/2 cups granulated sugar
• 1 tsp cinnamon
• 1/8 tsp nutmeg
• 1/8 tsp cloves
• 2 Tbsps All-Purpose Flour
• 1 1/2 tsps vanilla extract

Process:

1) Leave your cream cheese, sour cream and eggs out three hours before baking.

2) Preheat your oven to 350 degrees F. Treat the sides of a 9" spring-form pan with non-stick spray.

3) Make your crust. Mix all the ingredients for the crust and blend until everything is incorporated. It should have a texture like wet sand. Press down flat and evenly into spring-form pan. Set aside.

4) In a large mixing bowl, beat the cream cheese until fluffy and smooth. Add eggs, yolk, pumpkin puree, sour cream, sugar and all the spices. Mix... while whisking, slowly add flour and vanilla. Beat until combined.

Just out of the oven

5) Pour batter into spring-form pan. I like to put the pan on a baking sheet before popping it into the oven. Bake for 1 hour.

6) Remove from the oven and let cool for 20 minutes. Cover with plastic wrap tightly and refrigerate for at least 4-5 hours. To get it perfect, I refrigerate overnight. When you take it out of the fridge, there will most likely be condensation. If it gets on the top of the cheesecake, lightly dab with paper towels. No big deal.

Before serving, bring to room temperature. I like to top this with a pumpkin mousse, instead of whipped cream. However, I didn't have enough puree, so I went with a cream cheese frosting, sprinkled with pumpkin pie spice. Stay tuned for THOSE amazing recipes.

Until next time... stay sweet, and get a close-up of this:

--Chels