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Chocolate soufflé cupcakes with mint cream. I’m clearly some sort of grinch, because when I think of flourless chocolate cakes I imagine giant discs of truffle so dense and overly rich that even a sliver of somehow feels excessive, the kind of throwaway dessert restaurants bust out when they’ve got no better ideas. “Add a couple out-of-season, eerily red raspberries and a tuft of whipped cream from a can and it will, without fail, sell,” I imagine sinister managers instructing kitchen staff. Like I said, I’m a total pill. However, when the same flourless chocolate cake is treated like a soufflé — eggs separated, yolks beaten until ribbony and whites whipped until weightless, then gently folded in — and then placed anywhere in my proximity, all bets are off. Because what it does is magical; what was once weighted is lifted off the plate.

The top puffs and shatters a little, like a meringue, a meringue with butter. It manages to be both the lightest, barely-there wisp of cake and the most unabashedly rich chocolate fix. Translate. Peanut Butter Cup Brownie Bottom Cheesecake. Brownie Crust: 1. Heat oven to 350°F. Grease 9-inch Springform pan with butter. 2. Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. 3. 4. Cheesecake Filling: 5. 6. 7. 8. 9. [I had extra batter that I put in a smaller Springform pan at this point] 10. 11. 12. 13. 14. 15. 16.

Cheesecake tip: to get the cake off the bottom of the Springform pan, because most crusts have butter in them, you just need to heat up the bottom of the pan a bit and the cake should come off easily. 17. 18. 19. 20. Cinnamon Sugar Pull-Apart Bread. I’m sorry. I know it’s Monday morning and you probably came here for some pretty pictures of food that you could glance at, and then move on with your day… and here I go thrusting warm, soft cinnamon sugar bread in your face.

It’s not fair. I know it’s not fair. I know that now you’re craving cinnamon rolls, and cream cheese frosting and chili fries and hot dogs. You don’t deserve this sort of torture. This bread hits all the comfort spots in my soul. I’m sorry and you’re welcome and I love you. Let’s start at the beginning. I did this all without the use of a stand mixer and dough hook. This dough can be made and left to rise , then refrigerated overnight for use in the morning. This is the dough just before it’s left to rise. After the dough has rested and risen for an hour, I knead it in a few tablespoons of flour. This is the part in the bread process where you can wrap the dough and place it in the fridge to rest overnight. I worked with my dough right away. I can’t even deal.