Mocha-Almond Cake for two

The baking urge hit today, and it hit hard. Unfortunately, it is time to go grocery shopping so there isn't a whole lot around the house to bake with. We have two eggs, but we also like to do eggs for breakfasts in the mornings on weekends so I was faced with a dilemma. After doing some searching online, I found a few recipes for chocolate cake that didn't use any eggs and did some combinations and made some changes. My first attempt baking a cake without eggs, and I'm pretty pleased with the result.


This was also a fun experiment with the 6 inch cake pan. We don't need a whole 9-inch two layer cake for two people, so I cut down the recipe by half and made a 6 inch two layer cake. The only difficulty with this was the baking time. It was just a matter of setting the timer for smaller intervals and checking the cake often. 

Lop-sided cake... this is the reason for my cake-guillotine.

No-egg Chocolate Cake

• 2-1/4 cups sifted all-purpose flour
• 1-1/2 cups white sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 cup vegetable oil
• 1-1/2 cups water
• 1-1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1 tablespoon and 1-1/2 teaspoons vanilla extract
• 1/3 cup mini chocolate chips

1. Preheat oven to 350, grease and flour a 6 inch round pan.

2. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together.

3. Add oil, water and vanilla and mix thoroughly.

4. Pour into pan. Bake for 40 minutes or until toothpick inserted in center comes out clean.

Mocha- Almond Frosting

1 1/2 cups powdered sugar

1/3 cup unsweetened cocoa

1 1/2 tablespoons hot brewed coffee

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup butter, softened

2 tablespoons half & half

1. Whisk together sugar and cocoa in a bowl. Combine coffee, vanilla and almond extract in another bowl. 

2. Beat butter at medium speed until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half and half, 1 tablespoon at a time until smooth and mixture has reached desired consistency.

*A word about the frosting: DELICIOUS. It is so creamy and light. If you don't have or want to use the almond extract, use a full teaspoon of vanilla extract in the frosting instead.*

Assembling the cake:

1. When cake layers are completely cool, place bottom layer on serving plate. Trim tops of both layers to create flat, even pieces. Spread a layer of frosting on top of the cake. Top with second layer of cake and frost top and sides. 

2. Sprinkle with toasted slivered almonds. 

Italian Beef Stew with Rosemary

This is a great example of a recipe that tastes amazing but looks less so. The first time I made it for the fiance, he immediately asked when I was going to make it again. I rarely repeat recipes other than the few basics such as tacos, chili and the like, simply because there is just so much good food out there and I want to try to make it all. But this is so fantastically good (even though it doesn't look so great) that I'm more than happy to oblige whenever he wants. Plus, it's really easy to make and great for days when you have chores or something else to do as well since there is a lot of non-hands on time with this recipe.

Italian Beef Stew with Rosemary (4 servings)

Ingredients:
1 1/2 lbs lean beef (I usually just get the already cut up stew meat at the grocery store)
3 cups canned peeled tomatoes with basil (I can never find these in the store, so I usually just add my own basil)
3/4 cup chopped celery
1/2 cup chopped fresh parsley
1/4 teaspoon oregano
1/4 teaspoon thyme
2 tablespoons olive oil
salt and pepper to taste
1/4 cup butter
1 teaspoon finely chopped garlic
1/2 cup dry white wine
1 sprig fresh rosemary
8 thin slices French or Italian bread
1 clove garlic- peeled

Directions:
1. Trim meat, cut into 1 inch cubes.

2. In a saucepan combine tomatoes, celery, parsley, oregano, thyme, olive oil, salt and pepper. Cover and bring to a boil. Simmer for 30 minutes or until vegetables are tender. Put sauce through a food mill and set aside (I don't have a food mill, so I just ran it through the blender for a couple seconds).
3. Meanwhile, heat half the butter in a wide flame proof casserole dish. Add beef and cook, stirring until meat loses color. Add chopped garlic and stir. Transfer meat to another dish.
4. Add wine to casserole dish and cook over high heat until it is reduced by half. Add the meat, rosemary and tomato sauce. Cover and simmer for 1.5 to 2 hours.

5. Spread remaining butter on bread slices, toast on both sides in oven. Rub both sides with the garlic clove. Place 2 slices of bread into a warm soup bowl, spoon meat and sauce over all.

"faux-garden" Breadsticks

Along with the lasagna and red velvet cupcakes, for Valentine's I made breadsticks that are very similar to my favorite restaurant breadsticks from a shall-remain-unnamed chain Italian restaurant. As a child I remember being excited to eat there simply because it meant I automatically got to have the breadsticks. This home-made version makes a less-greasy breadstick, which I thought was an improvement. The last few times I ate at the restaurant I thought the breadsticks just had a little too much topping or whatever on them.

The recipe itself is really simple, using ingredients I had on hand already. I also have a focaccia recipe I really enjoy for Italian meals, but I have the feeling that these may take over the "go to recipe" spot. My one issue (which really was a non-issue, but the time saved would help on a week night or busy day) was my usual complaint that a hand mixer just doesn't do bread doughs very well. I mixed in the first couple cups of flour (I did them one at a time and put in the water alternately because I was using the hand mixer, I doubt this is necessary with a stand mixer) but ended up doing the last half by hand. Now I wasn't in a rush, and kneading dough is actually quite stress relieving, but this would be leagues simpler with a stand mixer, I am sure. Yes, there is one on the wedding registry. I think that may have been one of the first things we actually scanned with the gun. So now, onto the recipe!

Ingredients:
1 package active dry yeast
1/4 cup warm water, 1 1/4 cup plus 2 tablespoons warm water
2 tablespoons unsalted butter, softened
4 1/4 cups all purpose flour
2 tablespoons sugar
1 tablespoon salt

Topping ingredients:
3 tablespoons unsalted butter, melted
1/2 teaspoon salt
1/4 teaspoon garlic powder
pinch oregano

1. Place 1/4 cup warm water in bowl of mixer, sprinkle in yeast and set aside until foamy (5 minutes). Add flour, butter, sugar, salt and additional warm water; mix until slightly sticky dough forms, about 5 minutes.

2. On a lightly floured surface, knead dough by hand until smooth and soft, about 3 minutes. Roll into a 2 foot long log, cut into 16 1 1/2 inch long pieces. Knead each piece slightly and shape into a 7 inch long breadstick.

3. Arrange breadsticks 2 inches apart on parchment lined baking sheets. Cover with a clean cloth, let rise in a warm spot until almost doubled, about 45 minutes.

4. Preheat oven to 400° F. Make the topping: brush 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon salt. Bake until lightly golden, about 15 minutes.

5. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Happy Valentine's Day!

I realize that the last post on this blog is from November. I've been thinking about blogging since the last post, but what with the whirlwind of the holidays and then devouring most meals before I have time to photograph them, it's been a bit of a difficult task to complete. I did quite a bit of baking and cooking over the holidays, made special cookies for the Superbowl (with Green Bay in the game this year it was practically a holiday around here), and various meals in between. I received "Mastering the Art of French Cooking" as a Christmas present this year, so I've been cooking quite a bit out of that too (mmm butter!). I made a pact with myself that I wouldn't post any of those recipes on this blog, although it is quite tempting.

The time has definitely come to post again. For Valentine's Day this year, the fiance and I are having a lovely dinner at home and enjoying each other's company. I've been thinking a lot about our Valentine's celebration last year, when we lived 450 miles apart, and I think I prefer this year's celebration infinitely better. He had a gig the night before and I had to teach on the Monday following, so we ended up meeting in the middle and walking around a mall. We had a nice dinner at a certain Australian restaurant, but having to drive to our respective cities alone afterwards was quite a let-down.

My Valentine's present to the fiance is a meal of his favorites, so that means lasagna, and also Red Velvet Cupcakes for dessert. I'll eat ANYTHING that has cream cheese frosting, so the Red Velvet Cupcakes were a double positive. I do have a wedding dress to start thinking about fitting into, so I used a recipe from Cooking Light to help make these a little less guilt-inducing. The end result is moist, delicious, and gorgeously red, oh and did I mention, CREAM CHEESE FROSTING?! That alone is make-your-knees-weak delicious. All in all, this recipe is getting filed away for many, many future uses. So enough with the backstory and on to the recipe!

Red Velvet Cupcakes

Ingredients:

2 1/2 cups cake flour

3 tablespoons unsweetened cocoa

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 1/2 cup sugar

6 tablespoons unsalted butter, softened

2 large eggs

1 1/4 cup buttermilk

1 1/2 teaspoon white vinegar

1 1/2 teaspoon vanilla extract

2 tablespoons red food coloring

1. Preheat oven to 350° F.

2. Place 24 cup liners in muffin pan, coat with cooking spray.

3. Combine cake flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Stir with a whisk.

4. Place sugar and butter in a large bowl, beat until blended (about 3 minutes). Add eggs, one at a time, beating well after each addition.

5. Add flour and buttermilk alternately to the sugar mixture, beginning and ending with flour. 

6. Add vinegar, vanilla, and food coloring; beat well.

7. Spoon into prepared muffin cups. Bake for 20 minutes, until toothpick inserted in center comes out clean.

8. Cool in pan for 10 minutes on wire rack; remove from pan. Cool completely before frosting. 

Cream Cheese Frosting

Ingredients:
5 tablespoons unsalted butter, softened
4 teaspoons buttermilk
1 8 oz block cream cheese, softened
3 1/2 cups powdered sugar
1 1/4 teaspoon vanilla

1. Beat butter, buttermilk, and cream cheese with mixer on high until fluffy.
2. Gradually add powdered sugar; beat until smooth.
3. Add vanilla; beat well.

Maque Choux

It's officially feeling like November. We haven't had any snow yet, but I'm sure it is coming. I just hope it holds off until after I get to go home for Thanksgiving. At work we've been gearing up for Black Friday- it will be my first Black Friday actually stepping foot in a mall or doing any shopping. I usually avoid the craziness of that shopping day, but it cannot be helped this year.

At home we did some winterizing this afternoon. It hasn't been too cold yet, but I'm sure when old man winter comes knocking we'll be glad. We have had some blustery days and I noticed the vertical blinds swaying after a few of the strong gusts in our living room. Needless to say, our windows are old and very drafty.  So now we have a cozy home and are in need of something to warm our tummies.

Enter Maque Choux. Not only is this dish stomach warming and filling, the colors of the ingredients and cajun flavors warm everything right up.

Maque Choux with chicken and hot Italian sausage
6 ears corn (I used a package of frozen corn instead)
3 lbs chicken thighs with skin and excess fat trimmed
1 tablespoon oil
1/2 lb hot italian sausage links, cut into 1/2 inch slices
3 medium onions, chopped
1 orange or red bell pepper, chopped
1 green bell pepper, chopped
1 large celery rib, sliced
2 fresh thyme sprigs
1/2 teaspoon cayenne pepper
3/4 pound cherry tomatoes (1 1/2 pints) halved
1/4 c chopped fresh basil

1. If using fresh corn, cut kernels off cobs and, working over a large bowl, scrape cobs with knife to extract all juices. Discard cobs.

2. Pat chicken dry and season with salt and pepper. Heat oil in a heavy 8 qt pot over moderately high heat until hot but not smoking, then brown sausage, transferring to a plate. Brown chicken in batches, transferring to another plate.

3. Pour off all but 1 tbs fat from pot, then saute onions, bell peppers, celery, thyme, cayenne and salt to taste over moderately high heat, stirring occasionally, 4 minutes. Add corn with juices and cook, stirring, 2 minutes. Stir in tomatoes and sausage.

4. Nestle chicken into mixture and simmer, covered, stirring occasionally, until chicken is cooked through, about 40 minutes. If the maque choux is soupier than you like, simmer uncovered until juices are reduced. Stir in basil and season with salt and pepper. Serve with sliced bread to soak up the liquids.

Best Brownies

After the seriously decadent Viennese cake I made last month, I still had a bag of dutch process cocoa in the cupboard. It was only in there so long because I was a little hesitant to use it in a recipe that wasn't going to live up to the amazingness of DUTCH PROCESS cocoa. Seriously, that stuff is almost sinful. The craving for brownies hit last weekend so I searched for a recipe that would do the cocoa justice. I found that a lot of people look down on baking with cocoa. What?! Perhaps I just don't know, perhaps people are basing this opinion on lower grade cocoa, but whatever. I'll admit I wouldn't use it for all purposes, but seriously, brownies? 

I finally found one from Alton Brown that I felt would do the trick. The brownies that resulted are, I must admit, among the best I've ever had. Now, these are a little bit gooey, so if you like your brownies to have a more cake-like consistency, these are not for you. I'm personally a big fan of fudgy brownies, so they were right up my alley. Now, a word on the cocoa (another?! I know.... I'm sort of obsessed), it made these brownies extremely dark and rich. Rich enough that a glass of milk is not simply advised, it is absolutely mandatory. The only improvement I can think of for these brownies is the addition of walnuts. They were spectacular without, so maybe it should just be called a variation rather than an improvement.

As a funny addition: the recipe on the food network site has a bit of a typo that makes it look as though the recipe calls for 11/4 cup of cocoa. Now, most people would look at that and realize that it means a full cup plus a quarter, but some of the reviewers made the brownies with 11 quarter cups of cocoa. And got on the website to complain. Obviously, the recipe didn't work so well in those cases. Gotta love those concrete thinkers! 

Brownies (made with cocoa)

Soft butter, for greasing the pan

Flour, for dusting the buttered pan

4 large eggs

1 cup sugar, sifted

1 cup brown sugar, sifted

8 ounces melted butter

1 1/4 cups cocoa, sifted

2 teaspoons vanilla extract

1/2 cup flour, sifted

1/2 teaspoon salt

1. Preheat the oven to 300 degrees F. Butter and flour an 8-inch square pan.

2. With a mixer, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients, and mix to combine.

3. Pour the batter into a greased and floured 8-inch square pan and bake for 45 minutes (I used a 9x13 rectangular pan just because we don't have a square one, thinner brownies, but still yummmy!). Check for doneness with the tried-and-true toothpick method: a toothpick inserted into the center of the pan should come out clean. When it's done, remove to a rack to cool. Resist the temptation to cut into it until it's mostly cool (the toughest part of the recipe!)

Potato Soup & Bread bowls

I'll admit, this recipe is basically word for word from Southern Living via MyRecipes.com , but it presented some challenges that I had to remedy on my own. First of all- I was certain that a KitchenAid was going to be on my wedding registry, but I'm doubly sure of it now. I can remember making breads with my grandmother (who had a KitchenAid herself) and doing tons of kneading, which was a fun "old-fashioned" experience for me. But I found my little hand mixer just wouldn't get all 7 cups of flour into the dough and ended up doing a lot of it by hand. Also, the bread bowls seemed really small. I may just be used to Panera's gigantic sourdough bread bowls, but it didn't seem like you could get a whole serving of soup in there.

Luckily the soup was pretty low maintenance. Just throw a bunch of stuff in the crockpot, set the timer and forget about it. I think the recipe is a good basic potato soup but I think it could be much better if you played around with different ingredients and maybe some additional spices. Overall, a good recipe for a fall day.

Italian Bread Bowls
2 1/2 cups warm water
2 (1/4 oz) envelopes active dry yeast
2 teaspoons salt
2 tablespoons vegetable oil
7 cups all- purpose flour
1 tablespoon cornmeal
1 egg white
1 tablespoon water

1. Stir together 2 1/2 cups water and yeast in a large bowl. Let stand 5 minutes. Stir in salt and oil.

2. Add flour gradually, beating at medium speed with an electric mixer until soft dough forms.

3. Turn dough out onto a floured surface; knead until smooth and elastic (4-6 minutes). Place in a lightly greased bowl, turning to grease top. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.

4. Punch dough down and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal.

5. Cover and let rise in a warm place, free from drafts, 35 minutes or until doubled in bulk.

6. Stir together egg white and 1 tablespoon water, brush over loaves.

7. Bake at 400 degrees for 15 minutes. Brush with remaining egg mixture, and bake 10-15 minutes more or until golden. Cool on wire racks. Freeze up to 1 month if desired.

8. Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Reserve centers for other uses. Fill bread bowls with hot soup and serve immediately.

Potato Soup
6 potatoes, peeled and cut into 1/2 inch cubes
2 medium onions, diced
2 carrots thinly sliced
2 celery ribs thinly sliced
2 (14 1/2 oz) cans reduced sodium chicken broth
1 teaspoon basil
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup flour
1 1/2 cup half and half

1. Combine first 8 ingredients in 4 1/2 quart slow cooker.

2. Cook, covered at HIGH for 3 hours or until vegetables are tender.

3. Stir together flour and half and half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in bread bowls.