The Queen of Tarts

Flying Chocolate Chip Cookies

I have never meet anyone who has not liked chocolate chip cookies.  I have met many people whose opinion differs as to what kind of chocolate chip cookie they like - chewy, crispy, full of chips, milk chocolate, dark chocolate, etc.  But never, ever, have I met anyone who has not liked them.  With this post, I am sure that they will make themselves known, but until they do, I will hold tight to my convictions.

I have tried many, many different kinds of chocolate chip cookie recipes in my 30+ years, and have found some that I like more than others.  Perhaps the best kind are those that are made with someone else, whether it be a good friend, or the help of little hands...

I recently started baking with more non-traditional ingredients and incorporating these into my cookies, cakes, and confections.  Whether it be agave nectar for sugar, whole wheat flour for white flour, or even coconut oil for butter, I wanted to see what I could do to "bake better" for myself.  Sure, I am positive that many people would disagree, and tell me that it is a waste of time, money, and energy to stray away from butter and eggs and good old flour.  But I actually enjoy the chemistry that goes into finding out why the ingredients react - or fail to react - based on what goes into the mix.  I also tell myself that I am doing something good for myself, and whether this is the case or not, that is my story, and I am sticking to it so there!

It actually all started with a chocolate chip cookie you know... A coconut chocolate chip cookie that led me down the path to baking without eggs, and trying out alternative recipes.  I then stumbled on the Baby Cakes NYC Cookbook and made several batches of those cupcakes, which are perfect little snacks (I make mini unfrosted ones, keep them in the freezer, and defrost a few when I need something sweet).  For full disclosure, following my Baby Cakes post, I was contacted by a publicist for the new cookbook "The Flying Apron", which is a vegan and gluten free bakery out in Seattle.  I received a copy of the book, and looked through it nightly for several weeks until today, when I opened it up and finally decided to make the chocolate chip cookie recipe.  I had the ingredients all collected, so I really had no excuse to not give it a go.

Following recipes to the 1/8 of a teaspoon in gluten free / vegan baking is critical, and I tend to not be the best at that.  I like to add a little here and a little there, and make things up as I go.  However, if I plan to post things on a blog, and expect people to follow a recipe, that will not really work.  So, when I opened up the Flying Apron's Gluten-Free & Vegan Baking Book I already started to see substitutes for ingredients listed in my mind... coconut oil instead of the recommended canola oil.  Agave nectar instead of the recommended organic cane sugar, almond milk instead of the recommended rice milk etc.  So there was really only one solution - I have both recipes below for you... you can do either one, or you can make them both!  I made the one in purple, and the cookie is not the crispy one that you might find with heaps of butter, but the result is a cookie, a substantial cookie, with a small hint of the coconut and crispy edges, with a soft middle.  Enjoy, from the bottom of my heart...

Flying Apron Chocolate Chip Cookies (with adaptations...)

2 3/4 cups brown rice flour

1 1/2 cups + 1tbsp garbanzo bean flour

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp sea salt

1 c canola oil [1/2 c canola oil+1/2 c coconut oil]

1 c organic whole cane sugar [2/3 c agave nectar]

1 tsp vanilla extract

1 c rice milk [1 c almond milk]

1 c vegan chocolate chips [1 1/2 c vegan chocolate chips]

optional: 1/4 c chopped nuts

Preheat the oven to 350F.

Combine the flours, baking soda, baking powder, and salt in a large bowl.  The a standing bowl of an electric mixer with a paddle attachment add the oil(s), sugar (agave nectar), and vanilla and combine until well mixed.  With the speed on low, add the flour mixture and the milk (almond or rice) and mix until well combined - this will take about 2 minutes.  Add in the chocolate and nuts if you are using them.  Scoop out the dough onto a greased cookie sheet about 1 inch apart...

and bake for about 14-16 minutes until the top is golden brown. (I like to under bake my cookies, so I bake them for 14 minutes).

An Introduction to Babycakes NYC

I love to bake.  My cupboards are filled with flours, baking powder, baking soda, cocoa powder, oils, shortening, and then in the fridge there are always the necessary eggs and milk when needed.  However more and more I am turning about from baking and cooking with animal products and trying out vegetarian and vegan recipes.  I have never been a huge meat eater, but there is something that is so simple and clean about eating a diet that is animal free.  Moreover, I have several friends who eat this way and also have food sensitivities and/or allergies so I am always looking for alternative recipes.  I recently stumbled across the Babycakes-NYC cookbook and did not have to think for more than a few seconds before marching up to the register and bring home my latest purchase.

I have tried many gluten-free desserts, however they are in the cookie form for the most part, and I have bought them in the supermarket.  I have made some gluten-free desserts (black bean brownies), but none have involved multiple types of specialty flours, xanthun gum, and coconut oil.  After reading through the Babycakes-NYC cookbook several times (It will pull you in and you will have a hard time letting go...), I had to give the recipes a go!

I learned very quickly that it is critical that you read over the recipe FIRST and ensure that you have every single ingredient.  The specialty flours are a bit pricier that regular flours, however you are creating a high quality ingredient treat.  Your body (and taste buds) will thank you. Do not leave anything out, there is a reason that all of these items are included below!

Chocolate Cupcakes - adapted from the Babycakes-NYC

1 3/4 C garbanzo-fava bean flour

1/2 C potato starch

1 C unsweetened cocoa powder

3 tbsp vanilla extract

1 C hot water

1/4 C arrowroot

1 tbsp + 1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp xanthan gum

2 tsp salt

1 C coconut oil

1 1/3 C agave nectar

3/4 C applesauce (unsweetened)

Preheat the oven to 325F and line a 12-cup standard muffin tin with paper liners.  Mix the dry ingredients together and then add in the oil, vanilla, agave nectar, and applesauce.  Stir batter until smooth.  Spoon out about 1/3 cup into each of the muffin tins so that they are almost full.  Bake the cupcakes for 22 minutes, rotating the tin 180 degrees after 15 minutes.  The cupcakes should bounce back to the touch when light pressure is applied when they are done.

Remove from the oven and allow to rest in the tin for 20 minutes, then remove the cupcakes from the tin.

Frosting:

If you have a favorite frosting, and you do not have to use a vegan one, go for it.  However, this frosting is rich, creamy, and has a hint of coconut flavor with a buttercream texture. Make sure that you allow the frosting sit in the fridge so that it will harden BEFORE you frost it.  However, if you want to pipe it on, you will then want it to warm up just a bit after it hardens - it is kind of a science to get it just right.

1 1/2 C unsweetened soy milk

1/2 C dry soy milk

1/4 C unsweetened cocoa powder

1 tbsp coconut flour

1/4 C agave nectar

1 tbsp vanilla extract

1 C coconut oil

2 tbsp fresh lemon juice

In a blender or food processor, combine soy milk, soy powder, cocoa powder, cocoa flour, agave nectar, and vanilla.  Once the ingredients are well incorporated, add in the coconut oil and lemon juice and mix.  Pour the mixture into an airtight container and refrigerate for 6 hrs up to 1 month.

Daring Baker's Challenge for August: Dobos Torte

Each month, I anxiously wait to see what challenge waits from the Daring Bakers.  The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos
Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus:  Exquisite
Desserts from the Classic Caffés of Vienna, Budapest, and Prague.

Typically, the Dobos Torte is a five-layer (or more) sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. I spent time looking at various recipes and adapted this to something that I thought would be fun, and creative.  I also have an upcoming dinner party with H, my parents, and one of our best friends.  So, I wanted to make individual cakes instead of one single cake.  There is something about individual cakes that is so elegant and unique.  I also chose to add some chocolate liquor to the buttercream frosting and the layers to give the dessert a little extra kick.  If you have spent any time reading my bog posts, you are probably quite familiar with the fact that I like to add liquor to my dessert.  It enhances the flavor, and if done correctly will make the ordinary extraordinary.  However, many desserts are fabulous as they are, so feel free to omit the liquor if that is your preference.  This recipe is adapted from Angela of A Spoonful
of Sugar and Lorraine of Not Quite Nigella.

Equipment

2 baking sheets, 

Ramekins, a sieve/sifter, a double boiler (a large saucepan plus a large heat-proof mixing bowl which fits snugly over the top of the pan)

a small saucepan

a whisk (you could use a balloon whisk for the entire cake, but an electric hand whisk or stand mixer will make life much easier)

metal offset spatula

sharp knife

Prep times

Sponge layers 20 mins prep

Buttercream: 20 mins cooking. Cooling time for buttercream: about 1 hour plus 10 minutes after this to beat and divide.

Caramel layer: 10-15 minutes.

Assembly of cakes: 30-45 minutes

 

Sponge cake layers

6 large eggs, separated, at room temperature

1 1/3 cups (162g) confectioner's (icing) sugar, divided

1 teaspoon (5ml) vanilla extract

1 cup plus 2 tablespoons (112g) sifted cake flour

½ C Chocolate Liquor

 

Chocolate Buttercream

4 large eggs, at room temperature

1 cup (200g) caster (ultrafine or superfine white) sugar

4oz (110g) bakers chocolate or your favorite dark chocolate, finely chopped (I used Askonisie 70% with Cocoa nibs to provide intense flavor and an extra crunch)

2 sticks unsalted butter, at room temperature.

1/3 C Chocolate Liquor

 

Caramel topping

1 cup (200g) caster sugar

¼ C water

Juice of ½ Lemon

Directions for the sponge layers: This will make 4 large individual layer cakes (4 layers each)

*The sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight.

Position the racks in the top and centre thirds of the oven and heat to 400F (200C).
 Using the ramekin as a template, trace out 18 circles on parchment paper and cut them out, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter.)

Beat the egg yolks, 2/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)

In another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2/3 cup (81g) of confectioner's sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible. Combine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.  Line one of the baking sheets with 6 circles of parchment paper. Using a small spatula, spread about ¼ cup of batter onto each circle until the batter almost touches the edges. 

Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned, and remove from oven to cool.  Repeat this process with the rest of the circles.  If you have more than one baking sheet, you can place the first sheet on the top rack and the second on the second rack.  After five minutes, remove the sheet on the top rack from the oven, and take the sheet on the center rack, place it on the top rack, and cook for 2 more minutes.  When you remove the cakes from the oven, invert them onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. 

Completely cool the layers. You can use a ramekin or another piece of parchment paper to trim the cakes into neat rounds so that when you stake them, they all match up. (A small serrated knife is best for this task.)  Place ramekin upside down, and put the cakes on top of the ramekin.  With the knife, trim the sides of the cake.

Directions for the chocolate buttercream:

*This can be prepared in advance and kept chilled until required.

Prepare a double-boiler: quarter-fill a large saucepan with water and bring it to a boil. Meanwhile, whisk the eggs with the sugar until pale and thickened, about five minutes. You can use a balloon whisk or electric hand mixer for this.
Fit bowl over the boiling water in the saucepan (water should not touch bowl) and lower the heat to a brisk simmer. Cook the egg mixture, whisking constantly, for 2-3 minutes until you see it starting to thicken a bit. Whisk in the finely chopped chocolate and cook, stirring, for a further 2-3 minutes.
Scrape the chocolate mixture into a medium bowl and leave to cool to room temperature. It should be quite thick and sticky in consistency.
When cool, beat in the soft butter, ½ a stick at a time. I use a stand mixture, but it is possible to beat the butter in with a spatula if it is soft enough. You should end up with a thick, velvety chocolate buttercream. Chill the buttercream while you make the caramel topping.

Choose the 2 best-looking cake layers for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into 8 equal wedges. Lightly oil a thin, sharp knife and an offset metal spatula.
Swirl the sugar, water and lemon juice in a small saucepan until the sugar is dissolved – do not allow the mixture to boil until it is all dissolved.  Once dissolved, bring to a boil over a high heat. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring until the syrup has turned into an amber-colored caramel.
Make sure that you watch this closely as it can burn very quickly.

Using a spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into 8 equal wedges. Cool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely.  Take the additional caramel to make haphazard shapes.  This is where fun comes in!  Take a spoon, and scoop up some of the caramel.  Drizzle it over a piece of tin foil in a zig-zag pattern.  Allow it to cool, and then break off pieces into shapes that you would like to place on top of the cakes.

When you are ready to assemble the cakes, you should have 3 layers/cake.  Place the layers down, and drizzle a spoonful of chocolate liquor on top of each layer.  

Take the bottom layer, spread some buttercream on it, then another layer or cake, more buttercream, and the top layer.  Then frost the entire cake, making sure that you smooth the sides.  Decorate the top with the caramel. And there you have it…

Mint Milano Cookies

It was time again for the Daring Baker's Challenge from the Daring Kitchen.  I messed up last month.  I posted my lemon-frangipane tart a few weeks too early.  I am trying to play by the rule now, and so here it is, officially posted, on 27 July 2009.  The July Daring Bakers' challenge was hosted by Nicole at Sweet Tooth. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef Gale Gand of the Food Network.

And there I was...choosing between one of my favorite cookies (milanos - as in Pepperidge Farm) and a cookie that had marshmallow.  Since marshmallow is something that makes its way into my kitchen quite often, I stayed with the milano recipe.  I based it off of the recipe given to us, but added mint extract since I am a HUGE fan of mint and chocolate together.  The combination just works for me - and works quite well.  I also wanted to try a different shape for the cookies, so I piped them into squares and used square cookie cutters when they were hot and just coming out of the oven.  For some of the cookies, I went a bit over the top.  I layered the chocolate in between two cookies.  I then covered the cookies in chocolate and layered them in between two other cookies - kind of like a double-stuffed milano.  The result:  absolute minty-decadence!  True love at first bite.

Recipe adapted from Gail Gand - the FoodNetwork site
Prep Time: 20 min
Cook Time: 1 hr 0 min
Serves: about 3 dozen cookies (or more...)

• 12 tablespoons unsalted butter, softened
• 2 1/2 cups powdered sugar
• 6 lg egg whites
• 2 tablespoons vanilla extract
• 1 1/2 cups all purpose flour
• Cookie filling, recipe follows

Cookie filling:
• 1/2 cup heavy cream
• 8 ounces semisweet chocolate, chopped
• 1 tsp peppermint extract

1. In a mixer with paddle attachment cream the butter and the sugar.
2. Add the egg whites gradually and then mix in the vanilla extract.
3. Add the flour and mix until just well mixed.
4. With a small (1/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. (You can also use a plastic food storage/sandwich bag and cut the corner off so that you squeeze the batter out of the corner.)  The batter is quite thin, almost like cake batter.  IT WILL SPREAD!  If you want to shape the cookies into shapes like squares, do so once they come out of the oven with a cookie cutter.
5. Bake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan.
6. While waiting for the cookies to cool, in a small saucepan over medium flame, scald cream.
7. Pour hot cream over chocolate in a bowl, whisk to melt chocolate, add peppermint extract and blend well.
8. Set aside to cool (the mixture will thicken as it cools).
9. Spread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top.
10. Repeat with the remainder of the cookies.
11. If you want to make a double stuffed cookie, complete as above, then emerge the cookie into the chocolate, let cool, and place in between two other cookies.  I think the double-stuffed are the best - yes, they are entirely TOO decadent, but if you are going to eat these butter-laden cookies, why the hell not!

Coconut Chocolate Chunk Cookies

There is a great satisfaction that comes out of baking the perfect chocolate chip cookie - and even more out of eating one.  I still remember the best chocolate chip cookie I ever had, and that was from Mrs. Fields in 1984 and a friend of my parents gave me this incredible cookie in La Jolla, California.  I had never tasted anything like this cookie before, and even after many attempts to recreate that same flavor and texture, I have not found it.  The cookie was soft, chewy, dense, and full of chocolate and other flavor that even at 12 years old I knew had a level of complexity that went beyond a regular cookie.  Since then, I have not found anything that filled that void.  I suppose that could be a good thing since cookie are the kind of thing that do not last very long if placed in front of me (and they are ones that I tend to like!). 

So a few days ago I started thinking about creating a cookie recipe with items that I had in my kitchen and I had it in my head that I was going to make vegan cookies.  To my surprise, the end was result was reminiscent of the cookies that I had years ago in 1984.  Dense, chewy (but not at all cake-like), rich, and full of chocolate.  Plus, the coconut added a great level of flavor. 

When I started mixing the cookie dough, I was a bit concerned as it seemed a dry and did not come together like dough that contains butter and eggs.  However, I formed the dough with my hands once I mixed it with the stand mixer, and had no problems.  Also, because there is no butter, the cookies will not spread out on the baking sheet.  Remember to put them into the shape/size that you want them to end up in, and this is how they will appear once they are done baking.  The benefit of the cookies not spreading out is that you are able to place more on the sheet than you would if you were making cookies that contained butter.  If you are not a fan of coconut, it can be omitted, and you can simply make chocolate chunk cookies. 

Preheat oven to 350F, line a baking sheet with parchment paper or butter a baking sheet.  Place the baking sheet in the oven while it is preheating. Makes 2 dozen cookies.

1 1/3 C all purpose flour
2/3 C white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 C sugar
1/2 C canola oil
1/2 C light coconut milk
8 oz chopped chocolate (I used 2 different kinds of Ghiradelli:  60% and 70%, use what ever kind you prefer) chop into small chunks that are suitable for the cookies - have fun here, and there is not hard/set rule.  Substitute a more vegan friendly chocolate if that suits your dietary needs.
2/3 C organic unsweetened shredded coconut

Mix the dry ingredients and shredded coconut together.  Add in the oil and the coconut milk and mix on a slow speed with a stand mixer, and then add the chocolate.  The indregients will start to bind together, but will not combine like a cookie dough that contains butter and eggs.  Do not worry.  Use your hands if the lack of cohesion with the dough stresses you out.  When it comes time to form the cookies, use a spoon to form the initial size and then roll the cookie in between your hands to form a ball.  Continue to do this until you do through all of the dough.  Remove the cookie sheet from the oven and place the cookies on the sheet.  Flatten the cookie dough balls down a bit, since they will not do this while cooking.  You might be able to fit more than 12 per sheet (depending on the size of your sheet etc...).  Place the sheet in the oven and bake for 5 minutes.  Remove the sheet from the oven, flip the cookies over, and rotate the sheet front to back, place back in the over for 4-5 more minutes.  Remove from oven and allow to cool for 3 minutes before moving to a cooling rack.  The cookies WILL BE SOFT, but will harden as they continue to cool, however they will not reach the crispy texture that some of you out there might really love.

I hope you enjoy these cookies - comments are welcomed and encouraged!

Yummy in Boston

I grew up in the food industry, kind of.  My mother had a gourmet food store that opened in the early 1980s.  Before gummy bears were mainstream, she sold them in her store, she took trips to Louisiana to visit the Community Coffee headquarters.  There were sandwiches made from homemade breads - health bread, baguettes, and herb bread - and the bakery cases were full with everything from over-sized cookies to scones to muffins to brownies to cakes.  Growing up with all of this in such close proximity refined my taste buds in such a way that no longer does a cookie from the shelf in a grocery store hold much appeal.  At the time, while I was in grade school, I decidedly did not want the over-sized cookies baked fresh in the kitchen from earlier that morning, and it took a few years for me to understand the greatness of what what mother accomplished.

Several months ago I searched on-line for a gift to send to a friend who recently underwent surgery.  It needed to be something that she and her kids could appreciate, and that is when I found Yummy Mummy Brownies, and noticed that it was a locally-based company.  In fact, the company happened to be supporting a local charity event, which is something that I found attractive.  I clicked on the website and was greeted by what looked to be a rich, thick, fudgey brownie rather reminiscent of what my mother had in her store...
(photo from Yummy Mummy Brownies)

My decision was made, and I ordered 1/2 a dozen and shipped them off to my friend half-way across the country.  However, I was intrigued by the site and the other treats that could be sent as gifts (or simply to oneself) that promoted the Yummy Mummy brand.  The image of the brownie would not leave my mind, and after several e-mail exchanges with Melissa, the company's owner, I soon learned that she would be at the South End Open Markets with her divine desserts.  I had no excuse.  The Markets are merely blocks from my home, so I recently stopped by and found Melissa surrounded by fudge brownies, nut toffee brownies, caramel brownies, toasted walnut brownies, caramel nougat brownies, and mint patty brownies.  These brownies were no joke - about 2 1/2 inches tall and 4 inches wide, each one could easily serve several people.  I had no idea which one to choose.  I went for the toasted walnut, and also got a mint patty thrown in.

Now keep in mind, unless I am making it myself, I do not buy items like brownies.  I err on the healthy side.  I like to know every single ingredient that is in my food down to the teaspoon.  So, it felt a little bit naughty and risky to be buying brownies, and as I walked home with the giant chocolate delights tucked away in a brown paper bag, I felt as if I had confiscated goods by my side.  I had to try them - just a little taste.  I pulled out a sharp serated knife to cut myself a sample.  The top was a bit crispy and cracked when the knife pressed into the rich, dense chocolate.  I started with the mint patty and Melissa was generous with her mint.  It glistened on the top of the brownie and was evenly mixed throughout the brownie.  I started with a small piece knowing that it would be sweet.  Very sweet.  After all it was dense, delectably dense, rich and wonderful looking.  But I was surprised when I took my first bite.  It held up to all my expectation except for one - the sweetness.  It was not as sweet as I thought, and this was a good thing.  The chocolate stood out - not the sugar.  I so appreciated and enjoyed the flavor of the chocolate, the mint, and could not get enough of the rich treat, and the best thing of all was that it did not overwhelm me with sweetness.  The toasted walnut was similar - the chocolate and walnut came through instead of something so sweet that one bite would have you grabbing a gallon of milk and chugging the whole thing down to subdue to the sweetness.

These brownies are scrumptious, luscious, and will make you go back for more.  They are an ideal gift for new mothers, wedding favors, bridal showers, or just because. Check out Melissa's website: Yummy Mummy Brownies or simply stop by the South End Open Markets some Sunday and look for her there... You will discover yet another yummy treat in Boston!

Mocha Rum Chiffon Cake

My mother makes extraordinary cakes.  She always has.  She even made my sister's wedding cake, and brought back gorgeous sugar decorations from a cake store in London to decorate the white butter cream frosting that covered the rich chocolate cake.  She also picked fresh holly that ran around the sides of the cake, which was perfect for a December wedding.  She has one cake that I particularly like, and have started to make.  It is buried deep in the pages of Maida Heatter's Book of Great Desserts:  a Mocha Rum Chiffon Cake.  In my mother's cookbook, the recipe pages are covered with splotches of chocolate from the number of times she has made the recipe.  It is always the center piece of her dinners, and since it has about 9 egg whites in it, it stands tall, demands attention, and is truly a show stopper.

I needed to make this cake.  The chocolate mixed with the coffee enhanced by the rum all makes for a divine flavor combination that is sure to please the toughest of critics.  The cake is moist, needs no frosting, and while cutting into it is certainly the civilized and appropriate way to serve this dessert, tearing it apart and dipping pieces into coffee is certainly not out of the question...

There are several steps to this recipe, and you will need a few extra bowls on hand.  You should also make sure that you are not distracted while making this recipe due to the steps.  You will want to have an angel food cake pan that separates.  DO NOT butter or grease the pan.  Preheat the oven to 325F.  OK, let's do it... Here it is, adapted from Maida Heatter's recipe!

1/2 C cocoa powder
3 tablespoons of espresso powder or instant coffee
1 tablespoon of ground espresso beans
1/2 C boiling water
2/3 C dark rum (the original recipe calls for less, so use less if you must)
1 3/4 C finely sifted cake flour (seriously, sift your flour, don't skip this step!)
1 1/2 teaspoon of baking soda
7 large eggs (separated) + 2 egg whites
1/2 C vegetable or canola oil
1 1/3 C super fine sugar (you can throw the sugar in a food processor an pulse several times to make it super fine)
1 teaspoon of pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon cream of tarter

Mix together the cocoa powder, espresso powder, ground espresso, water, and rum.  I find it easiest to gradually add the liquid to the dry ingredients here, so that a thick paste starts and is thinned out by the liquid.  It might be best to use a whisk to get this mixture very smooth.  Once everything is mixed, set aside (the smell of the rum is to tempting...).

Beat the egg yolks and 2/3 C sugar until the yolks are a pale yellow and fluffy.  In a separate bowl, mix the oil and the vanilla together.  Add the yolk mixture to the oil and mix together.  Add in the cocoa/rum mixture to the egg yolk mixture and stir until smooth.  Then add in the dry ingredients.  Mix together until everything is incorporated, but do not over mix.

If you have another clean mixing bowl, use it for the egg whites, otherwise, clean out the egg yolk bowl and the whisk attachment VERY WELL.  Beat the egg whites until frothy and add the cream of tarter.  As the whites begin to form soft peaks, gradually add the remaining sugar.  Beat until stiff - BUT NOT DRY - peaks are formed.  Add about 1/4 of the whites to the chocolate mixture and stir.  Then gradually fold in the whites to the chocolate mixture.  Be gentle and nice with your batter.  It is quite possible that you will not fold every single bit in, that is fine.  Do the best you can.  The more often you make the cake, the better you will get. 

Pour the batter in the angel food pan, and gently tap the pan on the counter top to remove any air in the batter. (Be sure to leave some batter in the bowl...it is so good, plus, it is best if you try it, this way you are ensuring quality control for your guests before they dive into the cake!)

Bake for 60-65 minutes, and a cake tester should come out clean when stuck into the center of the cake.  Now listen up... remove the cake and hang UPSIDE DOWN OVER THE TOP OF A BOTTLE.  I use the neck of a wine bottle for this.  Do this for about 40 minutes or so.  Then, remove the cake from the bottle, and while the cake is still in the pan, set right-side-up.  Run a knife around the edge of the cake and remove the bottom of the pan from the rim.  Gently run a knife around the bottom of the pan and cake.  Turn upside-down on a serving plate and it should release.  Allow to cool for at least another hour and serve.  This can also be made a day in advance - just cover until ready to serve.  For an extra fancy look, decorate with confectioners sugar.

Triple Chocolate Mint Brownies

I still remember the first time I made brownies.  I must have been about 8 years old, and we were living on Cushing Street in Providence (still my favorite house I ever lived in...).  The kitchen was a perfect size (from what I can remember looking back through the eyes of an 8-yr old.  I got home from school (must have been second grade) and decided that I was going to make brownies.  I was going to surprise my father when he got home from work with fresh brownies.  I sifted, measured, and mixed my little heart out.  The oven was preheated and in they went.  I still remember taking the brownies from the oven - their dark sheen as they cooled hardened and the chocolate aroma filled the entire kitchen.  I could not wait to taste the deep, rich, chewy chocolate.  And so I tasted my first batch.  And there it was - my first mistake.  I understood how problematic it can be when one misreads measurements.  1/4 tsp vs 1/4 C of salt.  Need I say more?  They looked perfect.  They tasted so horrific.  But I left them out in all their unperfection.  I still left them out for my father.  If nothing else, I was going to have fun with this first recipe.  So when he came home from work that day I almost pushed the brownie into his hand and jumped up and down on the slate floor in glee as he took that first bite.  He face became contorted.  The salted brownie got spit all over the floor and the remaining part of the brownie flew from his hand around the kitchen. This recipe was not a success.  However, the recipe did teach me the importance of reading, measuring, and tasting as I mixed, measured, and sifted my heart away.

My skills for baking have improved dramatically and I have become a bit more daring in the kitchen.  Mistakes? Yes, they still happen, but I have never made that same mistake with the salt again!

I have recently started experimenting a lot with brownie recipes.  Pretty much (if not exactly) like a chocolate cake recipe, these treats are so versatile and make for a great dessert at the end of a meal.  What I really like is that they are so easy to make healthy and gluten free!

I found a bar of Theo's Dark Mint Chocolate in my chocolate drawer and was inspired to make mint brownies.  This recipe is based of off another recipe I posted some months back that is completely gluten-free (no flour at all).  However, I did add some white whole-wheat flour here.  These brownies rock - you can have one (or two) and not worry about too much fat or sugar or cholesterol.  They have just the right amount of sweet to chocolate to decadence ratio.

Triple Chocolate Mint Brownies:
Preheat Oven to 350F.  Spray or butter and 8x8 pan.

3/4 C cocoa powder (I use 1/2 cup black cocoa powder and 1/4 cup regular cocoa powder)
1/2 C white whole wheat flour (you can find this lots of places)
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Mix all of these indredients together in a bowl and set aside.

1/4 C butter at room temperature
2/3 C agave nectar (can be found at Whole Foods and most super markets)
2 eggs and 2 egg whites
1 C plain low fat yogurt
1 tsp peppermint extract
1 1/2 C chopped chocolate: 2oz Theo Dark Chocolate with Mint , 1/2 chocolate chips, 1/2 C 70% cocoa chocolate, your favorite kind. (NOTE - I chose Theo, because it was in my chocolate drawer.  I loved the flavor.  Use another kind of mint chocolate if you prefer it.  White chocolate could also be substituted here.  Use your imagination, and have fun - it is chocolate after all!)

Cream the butter on medium to high speed for about 1 minute in a stand mixture.  Add the agave nectar.  Occasionally stop the mixture and scrap down the sides.  Add the egss one at a time and mix until things look pretty well incorporated.  Add in the yogurt and the peppermint extract.  Then slowly add in the dry ingredients and mix until just combined and mixture is almost smooth - DO NOT OVER MIX. Add in the chocolate.  Cotintue to mix until smooth.  Pour batter into the pan.  Bake for about 30 min or until the center is firm when touched and if you insert and cake tester it comes out clean.  This recipe can also be doubled and bakes in a 11x7 inch baking pan and the time should be increased to about 45 minutes.

When the brownies are ready, remove from the oven and allow to cool in the pan for about 5-7 minutes.  Flip pan over on a cooling rack, and allow brownies to cool totally.  Cut into square.  Brownies can be served as they are or iced with mint icing:

1 C confectionery sugar
2-3 tbsp milk
1/2 tsp peppermint extract

Pour the sugar in a bowl and add the extract and then the milk 1 tbsp at a time.  Stir after each tbsp of milk.  Eventually it will turn into a paste-like consistency.  If it becomes too thin, add more sugar and if it is too thick add more milk.  The icing should be thick, but thin enough to spread on the brownies.  Allow 10 minutes for the icing to set on the brownies.

Amaretto Chocolate Mousse

If you haven't noticed yet, I am a fan of chocolate.  A big fan.  I am also a fan of looking for new ways to use chocolate.  So between that and my obsession with healthy cooking, it makes for a creative kitchen (creative often means messy, and chocolate often ends up everywhere - cupboards, floors, and walls).  But back to the cooking.  So chocolate mousse is delicious, but I think that we are all well aware of its other affects.  The ones that make me go the extra mile (or 3) at the gym after a spoonful or two, and also leave the lasting feelings of guilt.  Yes, I wish that I did not think about the lovely bits that went into my mouth as much as I did, but I do, so there it is!  So after multiple searches for alternative chocolate mousse recipes, and some really unappetizing finds, I came up with a balance between the dark decadence and what could be light and dare I say healthy...?  And before you look at the ingredients, see the word "tofu" and shut down the computer in disgust, give it a try...  It is rich, indulgent, smooth, and gives you enough guilt (the melted chocolate) that you will probably not eat the whole lot in one sitting.

1 12oz package of silken tofu

6-8 oz semi-sweet chocolate chips (about half of a regular size package)

4 oz chocolate almond milk (unsweetened)

2 tbsp agave nectar (can be found at Trader Joes, Whole Foods, and now in most Super Markets)

2 tbsp of amaretto liquor (I am a big Luxardo fan)

Melt the chocolate in a double boiler stirring constantly until smooth - if you do not have a double boiler, place a heat-safe bowl over a pot of boiling/simmering water.  (Place the tofu and almond milk into a blender.  Add the melted chocolate and blend ingredients together until smooth.  Add the agave nectar and the amaretto.  Blend/mix again.  Pour the mousse into individual bowls (4) or a single bowl and chill for 2 hours or longer.  Then serve.  YUM!

A little box of thank yous

It started with trips to a store called Carrs in Providence.  Don't bother looking it up - it no longer exists.  My parents would take me in for new clothes - French dresses were the specialty.  Along with dresses, Carrs sold petit fours.  For me, these were absolute perfection.  Tiny little cakes iced in a half dozen different pastel colors.  Perfect for hosting tea parties with my dolls.  To me, the petit fours from Carrs epitomize little cakes are supposed to taste.  I have had many imposters, but nothing as good as the real thing. Following Carrs, there were trips to other pastry shops - none had the unique quality of selling both French dresses AND pastries, but as a young child of about 8 I remember a lot of my firsts...  

Keep it clean here, I am talking about food, specifically dessert.  I remember my first bite of Sacher Torte from the Sacher Hotel in Vienna (I mean how great is it to actually eat Sacher Torte at the Sacher Hotel!)  I tasted the differences between darks, milks, and whites within the opulent walls of Sprungli.  I dipped a silver knife into clotted cream at Claridges and spread the richness all over scones with strawberry jam.  Yes, I truly tasted parts of the world, and feel in love with so much of what I tasted.  Years later, on a trip to Paris I tasted my first macaroon from Fauchon.  My sister referred to them as flying saucers.  David Lebovitz recently referenced these little delights on his blog (he posted a recipe for ketchup flavored macaroons.  I am not sure I am ready for that...), and if you have any question how amazing they are...does this help?

I mean seriously - what kid would not fall in love with these?

And so it began, my love affair with pastries, sweets, and everything that comes packaged in a pretty little box with layers, tissue paper, and ribbons.  For almost every holiday, my family always has chocolates.  On one Thanksgiving, we sat around the table and sampled chocolates from different places - Belgium, Switzerland, France, and England - to see which ones we fancied the most.  (My father always picks the violet creams...).  

For my 34 birthday I received a box of champagne chocolates and a pair of pink pajamas.   Both items were quite luxurious, and as I looked at them I remember thinking to myself how I could not wait to wear the pajamas and eat the chocolates.  A little luxury in which I participated following Both items were quite luxurious, and as I looked at them I remember thinking to myself how I could not wait to wear the pajamas and eat the chocolates.  A little luxury in which I fully indulged following open-heart surgery several weeks after that birthday... (no worries, the surgery was planned, and I am sure that the gifts were a way to relax me!)

So, you can now comprehend my appreciation for little boxes and the treats that come wrapped up inside!  Last week I was having dinner with my father, and he asked me to stop by the house and take out whatever food I wanted since my parents were going away on vacation.  Among the apples, oranges, watercress, chicken breast, and cheese that were piled into a Waitrose plastic bag, was a little box.  He picked it up and said "Hector might want these".  I looked over.  I did not even have to open the box to know what it contained inside.  Was he kidding me?  Hector?  He knows very well that chocolates are MY thing!  Why would he even consider that I would for a second depart from something that I treasure as much as a box of fine chocolates! 

Me:  Um, no I want the chocolates (me as an 8-yr old in the body of a 36 yr old)

Dad: well, you should make sure that they are still good. I am not sure when mom bought them...

Seriously?  Did he think THAT would dissuade me?  So I left the house with my box of chocolates in tow...

and opened them up...

and saw that yes, they were in fact good.  Perfect I might add.  And in addition to adding that, I also have to add a little thank you.  A thank you to my parents who have put up with my chocolate obsession (even though my mother started it by hiding chocolate bars around the house when we were kids, so that only SHE would know where they were when she needed her own chocolate fix...).  I hope that they know how much I appreciate each and every bite!