Mini Chocolate Oreo Cakes. Mini Chocolate and Oreo Cakes ~ This is the kind of cake that you won’t be ashamed to beg for. Beneath the chocolate pour and Oreo rich mousse like frosting is a rich chocolate cake as classic as Chanel No. 5. Mini Chocolate Oreo Cake I know perfume and food hardly go together. In fact they really don’t for me. I don’t wear any fragrances and everything I buy is unscented. I’m highly sensitive to smell and will go as far to ask for another table or move to another seat in a movie theatre to get away from it.
So when I made this cake for my girlfriend’s birthday, she loved it and said the chocolate cake was as classic in taste as Chanel No. 5 is to perfumes. What I can vouch for is pairing a classic childhood cookie with a good ol’ fashion classic cake is always a winner where ever and to whomever it’s serves to. For those of you who are fork ready, here you go. . . . . A few notes: The frosting can be made 7 days in advance and kept refrigerated. Mini Chocolate Oreo Cakes Chocolate Cake 1. Salted Caramel and Chocolate Stout Whoopie Pies. Does the food fury of March Madness have the threads on your pants stretched thin? Seriously, I want to know who can down a pint of beer with power grub like the MegaHo Burger without becoming completely dismantled like Pittsburgh in the dizzying game end with Butler.
For those who can, I bow to your prowess. For the rest of us, let’s switch gears and go for a 3-in-1. Say hello to pacing yourself through the Sweet 16 with a March Madness power food: Salted Caramel and Chocolate Stout Whoopie Pie. A little bit salty, a little bit sweet and whole lotta stout. Grab your savory in half the flavor of the salted caramel buttercream and the sweet in the other half, take that and wash it down between two chocolate whoopie cakes shot up with some beer and…yeah, now any of us can man up and have a March Madness power grub. Salted Caramel and Chocolate Stout Whoopie Pie Makes 24-30 11/2 inch Whoopie Pies Preparation: Line to bake sheets with parchment paper. Chocolate Stout Whoopie Pies: Instructions: Mocha Marble Cake with Choc Coffee Beans. I'm not exactly sure how it happened. I used to be one of those people who almost never drank coffee, who would gloat at the people who would stumble around bleary eyed until they had their morning caffeine hit, who would get by on cups of tea with my breakfast.
But somehow, I have recently become completely dependent on coffee. I no longer feel human until I've had my morning jolt. I blame the many months of sleep deprivation and stress from to juggling work, wedding planning and well, a lot of other personal crap. I thought I had managed to avoid it. Even though I never used to drink coffee, I've always quite enjoyed coffee in desserts. I adapted my mocha marble cake recipe from Martha Stewart's best marble cake recipe. You could eat the cake on its own if you were feeling guilty about the masses of sugar and butter in the icing.
Preheat oven to 180°C (350°F), grease and line the base of two 18cm round cake tins with baking paper. Little Lemon-Pistachio-Cornmeal Cakes. It’s almost Christmas! That was fast, I didn’t even get the chance to count down the days (maybe that’s partially because I didn’t even get an advent calendar). But anyway, to feed my lemon obsession, and after being told about this flavour combination by my brother, it was decided that these bright little cakes would be the perfect Christmas Eve dessert following an untraditional meal of Tapas. This colour combination of bright green pistachios and the yellow cake is so refreshing, and I love love love baking things in mini loaf pans!
Aww they’re so sweet! Happy Holidays! Little Lemon-Pistachio-Cornmeal Cakesadapted a tiny bit from Epicurious – Lemon Cornmeal CakeMakes 10-12 muffins/little loaves 1 cup (4.5 oz / 125g) shelled pistachios 1 1/2 cups (6.9 oz / 190g) all purpose flour 1/3 cup (5 tbsp + 1 tsp) cornmeal 3/4 cup (6 oz / 170g) sugar 3 1/2 tsp baking powder 1/2 tsp salt 1 cup (250 ml) buttermilk 2 large eggs 1 tbsp fine lemon zest 3/4 tsp vanilla extract Lemon Syrup. Banana-Hazelnut Cake Recipe. St. louis gooey butter cake. Many good things happened this weekend. First, we abruptly ended my unsavory spell of cold weather lament by taking Jacob to see Central Park in all of its snowy glory, reminding me, yet again, why seeing the city muffled and blanketed is the highlight of my winter.
Nothing cures you of greyslushdisgust faster than views like these. And these. Then, there was an accidental dinner party. And there was a St. My head is no longer allowed to make baking decisions for me. Think spun sugar. One year ago: Steak SandwichesTwo years ago: Big Crumb Coffee CakeThree years ago: Hamantaschen St. This cake is ridiculous. About the baking vessel: The recipe says to use a 9×13 baking dish (often glass or ceramic).
About the baking time: My cake, in a thinner, metal baking pan, was also finished 15 minutes sooner than estimated, and was already a little past the “goo” stage. Yields 16 to 20 servings, but I cut mine into 24 and may or may not know 10 people who polished off every one of them after dinner. New Tab. I’m so excited this post has come to fruition. A couple months ago Stephanie of Wasabimon sent out a call asking if anyone would like to do a step by step tutorial on making macarons. I’m not one to turn down a chance to make these dainties, so I responded with a yes. A short while later, Stephanie came by my place with her fancy new camera to document me making macarons using the Italian meringue (or sucre cuit) method. The simplest method of making macarons is the French method, which is basically a combination of almond meal, confectioners’ sugar, and a meringue of egg whites and sugar.
The Italian meringue method takes the extra step of cooking the sugar into a hot syrup first before adding the the egg whites, creating a much thicker and stiffer meringue. I was especially excited to be able to have this method captured step by step, as the macaron-making process is best shown in a combination of words and pictures. Stephanie also has a writeup on her blog; please check it out! Meyer Lemon Semifreddo and Some Macarons. As you know, I had a bag full of meyer lemons that I received over the weekend. After reading all your suggestions, all I can say is that I wish I had a couple more bags. My brain was spinning with all of those ideas. Sometimes I wish certain fruits were available all year round but again, there is something so exciting about waiting. It makes us appreciate that moment even more. I have been having fun lately playing around with different presentations of the same recipe and for some reason, I keep coming back to frozen desserts and macarons.
It must be the Spring-like weather we are having. Sometimes I think that I could really just spend my days making macarons. I decided to make a simple meyer lemon curd with all those lemons and turn that curd into a meyer lemon semifreddo. For the macarons, I used my regular macarons recipe but added yellow food coloring and some zest. Meyer Lemon Curd In a bowl, whisk together the eggs, sugar, juice and zest. Pate a Bombe Meyer Lemon Semifreddo. Chocolate and Pistachio Mousse Cakes. My floors are scrubbed, lavender sachet under the pillow and my grocery list complete. My parents are arriving tonight and everything must be perfect. I impose the silliest things on myself when my mom comes to visit. I know none of this is important to her because she comes to see me, but deep inside, I still feel like the 10 year old girl who has to report to her parents. Some things never change.
So I made a little something for them. Little mousse cakes with chocolate genoise soaked in a kirsch syrup, with pistachio and chocolate mousse. You might be wondering what the red color is for. Chocolate Genoise 6 whole eggs180 grams sugar80 grams cornstarch80 grams flour20 grams cocoa powder20 grams butter, melted and cooled In the bowl of an electric mixer, whisk together the eggs and the sugar. Sift the cornstarch, flour and cocoa powder together into a bowl. Divide this batter into two half sheetpans that have been sprayed and lined with parchment paper. Kirsch Simple Syrup. Key Lime Pie Cookies. If there’s one thing I could make every day for the rest of my life, it’d be pie. I like the rolling and the crimping and the filling and the … well, everything. And I (usually) like the thinking pie-making brings. I get all existential and have thoughts like, “is my hand really moving now?! It’s weird that we even exist at all, right now, right here…” You know, crazy thoughts I used to have more in college when I read too many books and had too many feelings.
The other day I wanted the flavor of pie without my brain going to weird places. As a person who was raised half my life in Florida, I feel like somewhat of an authority on key lime pie. In this instance graham crackers are made. The marshmallow glaze is actually similar to a seven-minute frosting that’s actually more like a three-minute frosting. When a torch is put up against it, it browns beautifully. The flavor of key lime pie is here. Key Lime Pie Cookies Print this recipe! 1. 2. 3. 4. 5. 6. Yields 24 cookies. Apricot & Pistachio Tartlets | thelittleloaf. Toasted pistachios, crème d’amandes & sweet apricots fill each delicious little tart Summer is coming to an end. While the last few days have seen warmer temperatures and clear blue skies, there’s an autumnal note in the air. Darkness draws in earlier each evening and there’s a coldness first thing in the morning, a reminder of frosts to come in the not too distant future.
Holidays in Spain and Italy are fading to a distant memory of long, lazy days, hazy heat, bare limbs in the evening breeze. But I’m not letting go without a fight. Flaky, buttery pastry, sweet, nutty filling & juicy baked fruit The day I was born, back in the summer of 1984, was one of the hottest of the year. I’ve always loved the summer: cloudless skies, sun-drenched days, long, light evenings, cooling ice cream. Fresh apricots ready to be sliced I have a theory that the month in which you’re born affects the way you feel about the weather. A simple sweet tart shell – no need to pre-bake Bake until golden & delicious.
Alternative Mince Pies (Cinnamon Pastry, Pear Caramel, Chocolate Ganache) | thelittleloaf. Flaky pastry pies filled with chocolate ganache & pear caramel Without sounding like a complete scrooge, I’ve never been the biggest fan of Christmas baking. My Granny would always serve a traditional homemade pudding on Christmas day, within the fruity, rich folds of which there would be hidden a well-worn thrupenny bit. With a market value of a pound for whichever lucky person discovered it in their slice (hopefully without breaking any teeth), it was the subject of much excitement amongst the children of our family, but never enough to convince me to accept a whole slice of this strange, slightly stodgy dessert. This isn’t just caramel. Later in the day, the Christmas cake would come out. Mince pies were a slightly different matter. Sweet, ripe pears are chopped & made into a smooth, creamy caramel This is a post is for anyone who (shhh) doesn’t really like Christmas baking.
That’s not to say that if you’re a fan of Christmas baking you won’t like this recipe. Ingredients: Method: Pistachio Cake with Cara Cara Salad. Pistachio cake with Cara Caras on the side sounds irresistibly delicious to me (and maybe even a little healthy). When I found this recipe in the beautiful A16 cookbook, I had to give it a try. Lately, I have been LOVING recipes that use ground nuts in baking - the nuts give such a rich flavor and texture. A lovely dessert after lunch, this pistachio cake could also be a nice little breakfast, tea, or brunch in and of itself. Today, I toasted a piece of leftover cake and ate it with a bowl of Greek yogurt and sliced pears. Yum. INGREDIENTSadapted from A16 Food and Wine by Nate Appleman and Shelley Lindgren In a food processor or blender pulse to grind up nuts. Next combine butter and sugar in a stand up mixer. Pour delicious batter into greased 4x8 inch loaf pan. Before removing from pan, let cake cool on a wire rack for 10 minutes.
While the cake is baking, prepare your Cara Cara salad. In a saucepan, gently warm marmalade. Top cake with a dollop of creme fraiche and a few pistachios. Honey Almond Cake with Spiced Strawberry Sauce | thelittleloaf. Summer and strawberries go hand in hand. Wimbledon, barbecues and, being a summer baby, birthdays are all synonymous with a strawberry or two in my mind, the season kick starting with that first sweet burst at the end of May. Maybe it’s wishful thinking, but memories of my childhood summers are dappled in sunshine, garden grass scorched by the sun as we took turns spraying each other with the hosepipe and praying that it wouldn’t be banned. As an adult, the Great British Summer seems a little wetter, certainly colder, the sky hung with clouds and even edible sunshine kept at bay with our strawberry season delayed by several weeks. Now that they’ve finally arrived, I’m going all out on this summery fruit. Forget buying strawberries by the punnet, it’s all about a crate: enough to eat them by the handful, make eton mess and ice cream, bake some into a cake and squash the rest into breakfast.
The cake below is as simple as they come. Ingredients: Method: Other posts you might like: Molten Chocolate Cake #2 — Gâteau au chocolat mi-cuit numéro 2. We say in French une dernière ligne droite, meaning a last run before the end. Chocolate week is about to end. Comparison test #2 – Molten Chocolate Cake Take the same idea, change the background a little with a few things here and there, basically just do as if you had a dress that you buy in different colours (well, I am a girl eh, and yes I acknowledge, I do that kind of things), and so then you are able to enjoy it every day, but somehow differently, because it is slightly different.
Become a chocolate tester. Ready for the second chocolate cake recipe? I am. And I already know which one is my favorite, because I ate a few of both batches. In my search of the perfect coulant au chocolat noir (Melting Chocolate Cake, from the French verb couler = [to run, to melt]), I lay my eyes on the recipe that follows, from my current favorite cookbook, Tentations. Of the 2 recipes tried I preferred this one. (+ 1 after Sunday, see below) Fleur de sel Molten Chocolate Cake (for 6 small cakes) You need: Heavenly White Cake Recipe.