Make a heart on top by sprinkling crushed peppermints in the shape of a heart (use a stencil or template made of parchment for the perfect heart shape). Have a Happy Valentine's Day!
Chocolate Peppermint Ganache Layer Cake Make one 3-layer 6-inch cake
For the chocolate cake:
1/4 cup plus 2 Tablespoons dark unsweetened cocoa
1/2 cup plus 2 Tablespoons hot water
1/3 cup sour cream
1 1/3 cups all-purpose flour (substitute Cup 4 Cup flour for gluten-free version)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tablespoons unsalted butter, room temperature
3/4 cup sugar
1/2 cup dark brown sugar
1 1/2 tsp vanilla extract
2 large eggs
peppermint ganache, recipe follows
peppermint buttercream, recipe follow
crushed peppermint candies for garnish
Preheat oven to 350 degrees F, or 325 degrees for convection setting.
Coat three 6-inch round cake pans with spray oil, line the bottoms with rounds of parchment, and spray the parchment.
In a bowl, combine the cocoa, hot water, and sour cream with a whisk and set aside to cool.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a mixer fitted with the paddle attachment, cream the butter, sugars and vanilla until light and fluffy, about 5 minutes.
Add the eggs, one at a time, mixing well, and scraping the sides of the bowl as needed.
While the mixer is running on low speed, alternate adding the flour mixture in 3 additions and the chocolate mixture in 2 additions, beginning and ending with the flour. Increase the mixer speed to medium and mix until just combined. Scrape the sides of the bowl and mix again until batter is homogenous.
Divide the batter evenly among the 3 pans and bake in preheated oven until a toothpick inserted comes out clean, about 25 minutes. Allow to cool in the pans for 15 minutes, then remove the cakes from the pans and cool completely.
For the peppermint buttercream:
3 large egg whites
3/4 cup sugar
pinch of salt
2 sticks or 1 cup unsalted butter, at cool room temperature
1/2 teaspoon peppermint extract
Fill a medium saucepan with about an inch of water and bring the water to a boil, then reduce to a simmer (this will be your double boiler).
Whisk together the egg whites, sugar, and salt in the metal bowl of your stand mixer and place the bowl over the simmering water but do not let the bowl touch the water. Whisk the mixture while cooking until the mixture reaches 140 degrees F.
Remove the bowl from the double boiler and place it in your stand mixer fitted with the whisk attachment. Whisk the egg mixture on medium high speed until the outside of the bowl is room temperature.
With the mixer running on medium low speed, slowly add the butter one tablespoon at a time, allowing each piece of butter to become incorporated before adding the next. After all the butter is added, increase the mixer speed to med-high and beat until the mixture is stiff and smooth, another minute or two. Add the peppermint extract and mix to combine. More extract can be added to taste. Use at room temperature.
For the peppermint ganache:
4 ounces bittersweet or semi-sweet chocolate, coarsely chopped
1/3 cup heavy cream
2 teaspoons creme de menthe liqueur or 1/2 teaspoon peppermint extract
Place the chocolate in a small heat-proof bowl. Heat the heavy cream in a small saucepan until just simmering around the edges of the pan. It should be hot but not boiling. Pour the cream over the chocolate and let stand for 2 minutes. Whisk the mixture together briskly starting with small strokes at the center of the mixture until the mixture is shiny and smooth. Whisk in the creme de menthe or extract and set aside to cool until the mixture is firm but still spreadable.
To assemble the cake:
Place one cake layer on a cake stand. Spread about one half of the ganache on the bottom layer, then spread a thin layer of buttercream. Repeat this with the second cake layer, and then place the third layer on top. Cover entire cake with buttercream and garnish with crushed peppermint candies.
This past summer, I grew eggplant successfully for the first time. Maybe it was the new raised beds we made with fresh dirt and compost that did the trick.
Or maybe it was the ample rain we got throughout the season. (We barely had to water the plants all summer!)
In years past, my eggplant just didn't produce, but in the summer of 2013 we had the nicest crop of tomatoes, peppers, and eggplant that I've ever seen. I didn't do anything differently, and I don't ever use fertilizers or pesticides. I'm always amazed at how many tomatoes can grow on just one plant without any fussing at all. Tying up the tomatoes was the only thing I made sure to do.
Since I'd never been able to grow eggplant in any quantity before, I was at a loss of what to do with them.
Then I found a recipe for Turkish Lentil and Eggplant Stew at Simply Recipes. The recipe is similar to another favorite of mine - Lively Yourself Up Lentil Soup. I made a few changes to Elise's recipe and the result is a new favorite meatless lentil soup! I recommend doubling the recipe and freezing to enjoy the goodness all winter long.
Eggplant and Lentil Stew
1 1/2 pounds eggplant, cut into cubes (Can substitute butternut squash or sweet potato)
1/2 cup brown or green lentils
1/4 cup extra virgin olive oil, plus more for roasting eggplant
1 medium onion, diced
2 large cloves garlic, minced
1 tablespoon tomato paste
1 quart whole tomatoes, undrained (or 4 large fresh tomatoes, seeded, peeled and chopped)
1 jalapeño pepper, some or all of the seeds removed for desired heat, minced
2 sprigs fresh oregano, or 1/2 tsp dried
pinch of crushed red pepper flakes, or to taste
1 tsp salt
1/2 tsp pepper
2 tablespoons parsley, chopped
Two big handfuls of hearty greens such as kale or swiss chard, stems removed and leaves chopped (optional)
2 tablespoons fresh cilantro for garnish, chopped (optional)
1. Preheat the oven to 400 degrees F. Place the eggplant cubes in a colander and sprinkle with salt. Let sit in the sink for 1/2 hour while the oven is preheating. Spread the eggplant out onto a baking sheet and drizzle with ample amount of olive oil. Bake until eggplant is soft and beginning to caramelize.
2. Check that the lentils do not contain any small rocks or dirt. Place the lentils in a saucepan add enough water so that the lentils are covered by an inch of water. Bring the lentils to a boil, then reduce heat and simmer until just tender, about 15-20 minutes. Drain.
3. Heat 1/4 cup olive oil in a pot over medium heat. Add the onions and jalapeño and cook until soft. Add the garlic and cook for one minute. Add the tomato paste and cook until heated through. Add the tomatoes, cooked lentils, oregano, crushed red pepper, salt and pepper and parsley and simmer for 30 minutes. Add water to obtain the desired thickness of the stew. Add eggplant and greens, if using, and continue to cook until greens are wilted and tender, about 10 minutes. Adjust seasonings to taste. Remove from heat, pull out oregano stems and stir in the fresh cilantro, or garnish each bowl with cilantro and a drizzle of olive oil to taste. (I add extra cilantro to my bowl!)
It's mid-October and I have to accept that summer is gone, so I'm embracing Fall with this Applesauce Spice cake. This is the recipe you've been searching for if you are looking for that perfect spice cake - moist and delicious with just the right combination of spices. I haven't tried, but I bet you could change it up and add chopped apples or nuts, or substitute pumpkin puree for the applesauce. These would be a great thing to take with you to the pumpkin patch! Happy Fall!
Make in a 13x9" pan, or make cupcakes, or 6" or 8" round layers
1 jar (24oz by weight) applesauce (I used homemade)
1/2 cup (4oz, 1 stick) unsalted butter, softened
2 large eggs
2 cups sugar
3/4 tsp vanilla
3 cups all-purpose flour
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
1/2 tsp allspice
1. Preheat oven to 350 degrees F. Prepare your baking pans by lining cupcake tins with liners, or lightly greasing cake pans with Pam spray and lining the bottom with parchment and lightly spray the parchment.
2. In a medium bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg, cloves, and allspice. Set aside.
3. In a bowl of your electric mixer, beat together the butter, sugar and vanilla until fluffy. Add eggs one at a time, mixing well between additions and scraping the side of the bowl as needed.
4. Alternate adding the flour mixture and the applesauce to the egg mixture, beginning and ending with the flour mixture and mix until all the ingredients are incorporated.
5. Pour batter into pans and bake for the times listed below or until a toothpick inserted a the center of the cake comes out clean.
13x9" pan - about 50 minutes
6" or 8" round layers - about 30 minutes
cupcakes - about 20 minutes
It's October and we're having a heat wave! I love it, but my kids are ready for it to be cool and fall-like. Of course, it doesn't need to be hot to enjoy delicious ice cream.
This is butter pecan ice cream with a twist - the scotch added to this recipe gives the ice cream a grown-up flavor which is hard to resist. I think this ice cream would pair well with a fall dessert like spice cake or pumpkin pie. Hot weather or not, you should try this ice cream!
5 Tablespoons butter
3/4 cup packed dark brown sugar
1/2 teaspoon coarse salt
2 cups heavy cream
3/4 cup whole milk
6 large egg yolks
1/2 teaspoon vanilla extract
1 tablespoon scotch whiskey (optional, or use a little less to taste)
Buttered Pecans, coarsely chopped (recipe follows)
Melt the butter in a saucepan, stir in brown sugar and salt, then whisk in 1 cup of the cream and the milk. Warm the mixture and pour the remaining cream into a large bowl and set a mesh strainer on top.
In separate bowl, whisk together the egg yolks. Ladle about half of the warmed sugar mixture into the egg yolks while whisking constantly. Scrape the egg mixture back into the saucepan and heat the mixture while stirring constantly until the mixture thickens and coats the spoon. Pour the custard through the strainer and stir it into the cream. Add the vanilla and scotch and allow to cool. Chill the mixture in the refrigerator for at least 3 hours. Freeze the chilled custard in an ice cream machine and during the last few minutes of churning, add the buttered pecans.
Preheat the oven to 350 degrees F. Melt the butter in a skillet. Remove from heat and toss the pecans with the butter and sprinkle with the salt. Spread the pecans on a baking sheet and bake for 10-12 minutes, stirring halfway through baking. Remove from oven and let cool.
Here's another use for those overripe bananas on your counter or in your freezer. I really enjoyed them. They were stick-to-your-ribs hearty, but still very tasty. Great for a grab-and-go breakfast on those busy school mornings! Substitute chocolate chips for the walnuts for a more indulgent treat.
1 cup + 2 tablespoons (250g) unsalted butter at room temperature
2 large (100g) eggs
1 cup (200g) brown sugar
1 1/3 cups (150g) walnuts, toasted and coarsely chopped
1 cup (150g) sliced ripe banana (I omitted)
Preheat oven to 350 degrees F. Grease 12-18 muffin cups or line with muffin liners depending on how full you fill the cups and how big you want your muffins to be (I filled the cups to the top and it made about 18 smaller muffins.)
In a large bowl, whisk together the flour, wheat bran, baking soda, and salt and set aside.
In another bowl with a mixer, beat the mashed banana and softened butter until mixed. The mixture will look lumpy and curdled. Add the eggs and brown sugar and mix until completely combined.
Fold the dry ingredients into the banana mixture and stir just until combined, then gently fold in the walnut pieces and banana slices.
Scoop the batter into the muffin cups. Bake for 23-25 minutes or until the muffin is lightly browned and a toothpick inserted into the center comes out clean.
Cool in the pan 5 minutes, then remove from the pan and place on a wire rack to cool completely. Serve or freeze within 8 hours.
Do you know anyone who doesn't like cheesecake? Even those without a sweet tooth or those with a great amount of will power cannot resist the delicious combination of creamy cheesecake, caramel, nuts and chocolate. (I have witnessed this firsthand!)
This cheesecake is perfection. It is different from other cheesecakes in that it does not have your normal graham cracker crust. You only place a dusting of graham cracker crumbs in the pan before adding the cheesecake filling. This way the crust doesn't overpower the filling and you are left to enjoy the best part - and it takes away the extra step of mixing the crust and pre-baking it. I really do prefer it this way. No graham crackers in the house? You can substitute any cookie crumbs you might have on hand - I used crushed Belvita biscuits and it worked perfectly. You could even use plain dried bread crumbs in a pinch.
Turtle Cheesecake from Diner Desserts by Tish Boyle Note: For the photo above, I sliced the cheesecake and then drizzled the toppings for serving. I recommend adding the pecans, but since my daughter has a nut allergy, I did not use them on the cake in the photo. Cheesecakes freeze quite well, making them great for entertaining. Leave the cake in the springform pan and wrap with plastic and then with foil and freeze. Thaw a day or two ahead in the refrigerator and add toppings the day of serving.
1/3 cup graham cracker or cookie crumbs (I used crushed Belvita biscuits)
1 3/4 pounds cream cheese, softened
1 1/2 cups granulated sugar
2 Tablespoon cornstarch, sifted
1/2 cup sour cream
4 large eggs
2/3 cup heavy cream
1 Tablespoon vanilla extract
1/2 cup heavy cream
1 cup granulated sugar
1/4 cup water
2 Tablespoons unsalted butter
1 tsp vanilla extract
1/2 cup pecan pieces, toasted
2 ounces semisweet chocolate, chopped
1/4 cup heavy cream
Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch springform pan. Dust the pan with the cracker crumbs.
In an electric mixer fitted with the paddle attachment, beat the cream cheese and the sugar on medium speed until smooth and creamy, about 2 minutes. Add the cornstarch and mix until combined. Add the sour cream and mix on low speed until combined. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Add the heavy cream and vanilla and mix until blended.
Scrape the batter into the prepared pan. Bake the cake for 30 minutes. Reduce the oven temperature to 225 degrees F and bake an additional 60-70 minutes , or just until the center no longer looks wet. Turn the oven off without opening the door and leave the cake in the closed oven for an additional hour. Remove the cake from the oven and cool on a wire rack for 30 minutes. Refrigerate the cheesecake for at least 3 hours before making the toppings.
Remove the sides of the springform pan from the cheesecake. Using a small offset spatula, spread the caramel topping over the top of the cake. You may have some topping leftover. Sprinkle the nuts on top, if using, then drizzle with chocolate. Refrigerate one hour before serving.
Measure out the heavy cream and have it ready near the stove. In a small, heavy saucepan, combine the sugar and water and bring to a boil over medium-high heat, stirring to dissolve the sugar. Increase the heat to high and cook the mixture for 8-10 minutes, or until it turns dark amber. Remove the pan from the heat and gradually stir in the heavy cream (the mixture will bubble). Return the pan to medium heat and stir just until smooth. Remove the pan from the heat and stir in the butter until completely melted. Stir in the vanilla extract. Transfer the topping to a medium bowl and refrigerate 1 hour, or until spreadable.
Place the chocolate in the top of a double boiler over barely simmering water and heat, stirring occasionally, until completely melted. Slowly whisk in the heavy cream until smooth. Allow to cool until it is just warm. Transfer the chocolate to a plastic resealable bag and cut a small hole in one corner and use it to pipe the drizzle onto the cheesecake.