Chocolate Spice Cupcakes - Martha Stewarts's Cupcake Club

I love cupcakes! Truth be known, I love all sweets but cupcakes are one of my favorites. When I first purchased the Martha Stewart Cupcake cookbook, I spent hours thumbing through it as I do all of my new cookbooks. This book contains so many unique and delicious cupcakes recipes. I've been participating in the Martha Stewart Cupcake Club for three years and have hosted twice. This month, I am excited to host again and share with you Chocolate Spice Cupcakes.

This recipe is easy to put together, not too many ingredients and nothing overly complicated. These would be fun to make with kids, you could teach them about the spices. When Tim and I were in Grenada in February, we visited a spice plantation and I brought home some nutmeg. I've never used fresh nutmeg before, it's so different than what you buy in the grocery store.

Be sure to butter and flour the pans well. The batter is so moist, it sticks to the pan. After mixing the flour into the batter, I read the recipe again a couple of times. The batter was VERY runny. I was just sure I'd measured something wrong. For once, I hadn't. The measurements I'd used were all correct, the batter is just very thin.

My complaint about many of the recipes in this cookbook, they aren't as moist as I would like. If you watch Cupcake Wars, you know those judges are all over the bakers when they present a dry cupcake. These Chocolate Spice Cupcakes are very moist. I just wish the flavor matched the texture! The molasses overpowers the spices and becomes the predominate flavor. Of course, the chocolate ganache is heavenly as always. I'd like to bake these again, increasing the spices and reducing the molasses.



You can find the links to the other MSC bakers here!

Chocolate Spice Cupcakes

Adapted from Martha Stewart's Cupcakes

Makes 12 cupcakes

Preheat oven to 350º

In a medium bowl, whisk together:

1/4 cup unsweetened Dutch process cocoa powder

1 1/4 cups flour

1/4 tsp salt

1 tsp ground ginger

3/4 tsp cinnamon

1/4 tsp freshly grated nutmeg

In a heat-proof bowl, stir together:

1 tsp baking soda

2/3 cup boiling water

In an electric mixer on medium-high speed, cream until pale and fluffy:

5 tbsp unsalted butter, at room temperature

1/2 cup brown sugar

Beat in:

1 egg, at room temperature

Add, and beat until combined:

2/3 cup unsulfured molasses

baking soda mixture

Reduce speed to low and add:

flour mixture

Beat until well combined (batter will look lumpy). Divide batter among 12 paper-lined tins and bake 20 minutes, or until a cake tester inserted in center of cake comes out clean. Transfer pan to wire rack to cool for 15 minutes, then turn cupcakes out and let cool completely.

To finish, peel papers off cupcakes and invert on wire rack set over a baking sheet or some paper towels. Spoon chocolate glaze over tops and let it run down the sides. Top with chopped candied ginger.

Chocolate Ganache Glaze

makes about 1 1/4 cups

Place in a medium heat-proof bowl:

6 oz good quality semisweet chocolate, finely chopped

In a small saucepan, bring just to a simmer:

2/3 cup heavy cream

1 tbsp light corn syrup

Pour cream mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.

Using a spatula, gently stir chocolate and cream together until smooth and shiny. If any chocolate solids remain, strain chocolate through a mesh sieve and discard the pieces.

Jelly Bean Poke Cake

A couple of weeks ago, I sent my BFF, Karen, an email asking her about her Easter cake. Shocked, she said she read the email twice because I never ask her cooking questions. Of the two of us, I'm the cook and the baker.

She's been making this cake for Easter for as long as I can remember. She and I have been friends for 30+ years. Not only have I never made the jelly bean version of this cake, I couldn't remember how to make a jello poke cake. After a good chuckle about me asking her for cooking advice, she talked me through how to make this cake.





Jelly Bean Poke Cake

Boxed White Cake Mix
2 cups coconut
Small Box of Jello (flavor or color of your choice)
Green Food Coloring
8 oz container Cool Whip
Bag of Jelly Beans

Prepare the cake mix as directed on the package. Let cool 15 minutes.

Poke good size holes in the cake. I used the bottom of the wooden honey dipper. The original recipe calls for the tines of a fork but I didn't think those holes were large enough.

Mix the jello with 1 cup of boiling water. Stir until dissolved, approximately 2 minutes. Stir in 1/2 cup of cold water. Pour the jello mixture evenly over the top of the cake.

Cover the cake with the Cool Whip. Mix the coconut with a few drops of green food coloring. Mix with a fork until evenly colored.

Sprinkle the coconut over the top of the cake. Decorate with jelly beans, pushing them down slightly into the cool whip.

Refrigerate until serving. You can make the cake a day or two in advance. Decorate just prior to serving.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Chocolate Caramel Crunch Cake

Do you like gooey, crunchy, chocolate cakes? If so, this one's for you! When I first saw this recipe last summer at One Perfect Bite, I bookmarked it. Recently, while turning all of my bookmarks into Pinterest pins, I revisited this recipe.

Not sure if the creators of this recipe (originally from Taste of Home) were going for low fat or not but seems that's the theme of this recipe. Low fat, maybe so but oh so delicious. This is one of those recipe where I can think of lots of variations, vanilla or lemon cake? mint cookies or another candy bar for the butterfingers. A quick and easy dessert that looks pretty enough to serve to dinner guests!




Chocolate Caramel Crunch Cake
Courtesy One Perfect Bite from Taste of Home Magazine

Ingredients:
1 package (18-1/4 ounces) devil's food cake mix
1-1/3 cups water
5 egg whites
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup fat-free caramel ice cream topping
5 fun-size Butterfinger candy bars, crushed
1 carton (8 ounces) frozen fat-free whipped topping, thawed

Directions:
1) Preheat oven to 350 degrees F. Coat a 9 x 13-inch baking pan with nonstick cooking spray. Set aside.
2) Combine cake mix, water and egg whites in a largebowl and beat on medium speed for 2 minutes. Pour into prepared pan.
3) Bake for 35-40 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack.
4) With a meat fork or wooden skewer, poke holes about 2 in. apart into cake. Slowly pour condensed milk and caramel topping over cake; sprinkle with two-thirds of the crushed candy bars. Spread with whipped topping; sprinkle with remaining candy bars. Refrigerate until serving. Yield: 18 servings.

I am linking this to Tasty Tuesday, Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Chocolate Chip and Oreo Brownie Bars

We’ve all heard the expression a day late and a dollar short! Seems that applies to my post today. If I had been on the ball, I’d have posted this on Tuesday, Oreo’s actual 100th birthday. I didn’t realize it was the century mark for everyone’s favorite cookie until after I’d already posted the Baked Chicken recipe on Tuesday. How do you eat your oreo's? Are you a dunker or do you twist them apart and eat the middle?

When I saw this recipe, I knew it was a must try! As I read through the recipe, I couldn't help but notice this is really three desserts in one. This is truly one of those recipes that’s causing our society to be overweight and unhealthy. So what did I do but bookmark it and then a few weeks later, make it. I did only eat one small piece. I sent the rest to work with my husband so he could share this treat for “food day”. For what it’s worth, I did omit the caramel layer, which I am guessing reduced the calories from 2 zillion to maybe just a zillion and a half. If you’re okay with calorie laden, unhealthy desserts, give this one a try. It’s decadent and delicious.




Chocolate Chip Cookie 'n Oreo Brownie Bars
Recipe Courtesy of A Bountiful Kitchen

1 cup unsalted butter, room temp
1 cup granulated sugar
3/4 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 1/2 cups flour
1 tsp baking soda
1 tsp salt
2 cups chocolate chips, semi sweet
1 package of Oreo cookies
1 package of brownie mix (to be prepared as directed on the box) Or homemade.
Dulce de leche or caramel topping

Preheat the oven to 350 and line a 9X13 pan with parchment paper
Cream the butter and sugar until light and fluffy. Add eggs and vanilla and mix well.
Add the flour, baking soda and salt and mix just until combined. Fold in chocolate chips.
Press the cookie dough evenly into the pan.
Now place the Oreo's on top of the cookie dough.
Spread or drizzle the dulce de leche or caramel topping on top of the oreos.
Prepare brownie batter as directed. Pour/spread brownie batter on top and smooth it around with a spatula.
Bake for about 50 minutes. Bars are done when toothpick inserted in center comes out with a bit of a moist crumb attached. Remove from oven and let cool completely, about 2 hours.
Cut into squares and serve.

I am linking this to Miz Helen's Full Plate Thursday, Foodie Friday and Sweet Tooth Friday.

Mint Filled Brownie Cupcakes - MSC

I am not sure how many cupcake recipes I've made from Martha Stewart's Cupcake book but I do know I haven't made very many that I thought were real winners. January's recipe, Mint Filled Brownie Cupcakes is the exception. These cupcakes are delicious and I will make again, soon!

The recipe called for bittersweet or semisweet chocolate. I love dark chocolate, so I decided to use that instead. After you make the batter, you scoop one tablespoon into the cupcake pan, put a peppermint patty on top and scoop on more batter. I didn't have peppermint patties but I did have Andes peppermint chips. They worked out as a great substitution. The mint pairs nicely with the chocolate and these are a dense chocolately "cupcake". These are more like a brownie in a cupcake wrapper. Regardless of what you decide to call to call them, give this this recipe a try! It's a keeper!



Thanks to Rebecca of The Baking Sisters for choosing a winner! You can find the recipe on Martha's website and links to all of the MSC bakers here!

I am linking this to Tasty Tuesday!

Spicy Chocolate Pots De Creme - Chocolate With Francois

Here I am again, at the last minute, baking Chocolate With Francois. We've been in our house 6 weeks, so I can't play the moving card. We did just return from spending Thanksgiving in Los Angeles with my son Justin, so I am going to say I am baking at the last minute because of traveling. Really I am baking at the last minute because I procrastinated before we left for LA.

I love all things chocolate which must be why I chose to start Chocolate With Francois. One of my favorite chocolate desserts is a simple Pots De Creme. When I saw this recipe for Spicy Chocolate Pots De Creme, I was intrigued and chose it for this months recipe.

I halved the recipe and ended up with four 5 ounce ramekins. A little hesitant about using too much pepper, I used a scant 1/4 teaspoon. I think I would increase the amount slightly next time. I loved these silky, chocolate desserts. This recipe is a keeper, so many possibilities for adding different flavors to the base recipe.


Spicy Chocolate Pots De Creme
3 1/3 cups heavy cream
7 ounces 72% chocolate (I used dark chocolate)
1/2 teaspoon pimete d'espelette* (I used red pepper flakes, finely ground)
1 large egg
3 large egg yolks
2 tablespoons of sugar

Place a rack in the center of the oven and preheat the oven to 300.

Combine the cream and chocolate in a large saucepan over medium low heat and heat, stirring frequently, until the chocolate has melted. Stir in the piment d'espelette.

Whisk together the egg, egg yolks and sugar until well combined. Whisk the mixture into the chocolate cream. Strain the liquid through a fine mesh sieve into a pitcher or a bowl.

Pour the liquid into six 6 ounce ramekins. Place the dishes on a rimmed baking sheet and pout about 1/2 inch of hot water into the bottom. Cover the dishes with a large sheet of aluminum foil and bake for about 1 hour, until the custards are very lightly set.

Remove from the oven and let cool, without removing the foil. Once cool, transfer the dishes to the refrigerator and chill for at least 1 hour before serving.

These can be made ahead and kept, covered and refrigerated, for up to 2 days.

*Piment d'espelette is a type of pepper used in Basque cuisine. Payard says it has a distinct, yet delicate, heat which is perfect for dessert. You can substitute finely ground red pepper flakes.

I am linking this to Full Plate Thursday and Foodie Friday.

Pumpkin Spice Cake

Every year during pumpkin season I always ask myself why I only make pumpkin recipes in the Fall. Pumpkin is so versatile, it can be used in savory or sweet recipes.

This cake is actually the first recipe I baked in our new house. When I saw this recipe over at One Crazy Cookie, two things caught my eye......the chocolate chips and the fact that one of the little boys at Tiffanee's preschool thought these were FANTASTIC! Besides the delicious pumpkin and spice flavors, this cake has a cream cheese icing! If you're looking for a deliciously moist pumpkin cake for the holidays, give this one a try!!!



Pumpkin Spice Cake
Recipe courtesy of One Crazy Cookie

1 16 oz. can pumpkin
4 eggs
3/4 cup oil
2 teaspoons vanilla
2 cups sugar
2 cups flour
1 Tablespoon pumpkin pie spice
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon soda
1 teaspoon salt
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Beat together pumpkin, eggs, oil and vanilla until smooth. Add the rest of the ingredients and beat again. Stir in chocolate chips. Pour into a greased 9 x 13 pan. Bake 30-35 minutes. Frost when still slightly warm.

Frosting:
8 oz. cream cheese
2 teaspoons vanilla
1/2 cup butter, softened
4 cups powdered sugar
pinch of salt
Beat cream cheese. butter, vanilla and salt together. Slowly add powdered sugar slowly until fluffy and frosting consistency. Spread over warm cake.

Store covered in the refrigerator.

I am linking this to Tasty Tuesday!!

Apple Cupcakes - Club Baked

Two nights in a row I am going to play the moving card. Since we moved two weeks ago, time just hasn't been on my side where baking is concerned. However, this recipe looked delicious and Tim needed treats for work. I knew I didn't have time to make the layer cake and caramel sauce the recipe called for so I made a few changes. I decided to make cupcakes with cream cheese frosting.

I cut the recipe in half and ended up with 21 cupcakes. I baked them for about 18 minutes. This recipe totally says fall. The aroma coming from the kitchen while this was baking was heavenly!! These cupcakes are so moist and very delicious. I would have liked a just a little more spice flavor in these!



Thanks to Melissa of Lulu the Baker for choosing this month's recipe. For sure, it's a keeper! You can find the recipe on her blog and links to the other Club Baked bakers creations here!

Sunday Night Cake - Club: Baked

When Karen asked for my recipe choice for Club: Baked, I was drawn to Sunday Night Cake. The title of the recipe took me back to when my son was in high school, we had a pact to always have dinner together on Sunday night's. A cake that's perfect for Sunday night's sounded like the perfect recipe to me.

As I tend to do, a little too often, I made the recipe the day before the post was due. I read through it again and realized, I didn't have sour cream or cake flour. Quickly, I grab my keys and head to the closest store. Of course they had sour cream but did they have cake flour? Nope! I substituted all purpose flour and added 3 tablespoons of cornstarch. Well the second time I measured the flour I added cornstarch, the first time I added baking powder. You know those great new square plastic tubs you find cornstarch and baking powder in these days? This is the second time, I mixed them up. Can't remember what I was making the other time. You'd think I would have learned. I am reminded of my mom saying "Haste makes waste". Once I gathered the proper ingredients, the cake went together easily.

Oh I guess I also forgot to mention, I didn't have a 9 x 9 square pan or a 9" springform pan. I used an 8" springform and made a couple of cupcakes with the extra batter. My cupcakes were done after 20 minutes but the cake itself took almost 50 minutes. Probably because I made it in a smaller pan. My cake rose much higher than I would have anticipated. I sliced off the top so there would be a flat surface for frosting.

This recipe is all about the frosting. While this cake is moist with a wonderful texture, I thought it lacked flavor. The frosting reminds me of a lighter version of chocolate pudding and makes this cake. I can't wait to try this frosting again, maybe on a peanut butter cake? I am looking forward to reading the other Club: Baked members comments on this cake.

Sunday Night Cake

• 1 3/4 cups cake flour
  
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 10 tablespoons (5 ounces) unsalted butter, room temperature
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 3 large eggs
• 1 cup sour cream

Frosting

• 3/4 cup plus 2 tablespoons granulated sugar
• 3 1/2 tablespoons cornstarch
• 2 tablespoons dark unsweetened cocoa powder
• 3 ounces unsweetened chocolate, coarsely chopped
• 6 tablespoons (3 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature

Preheat oven to 350°F. Line a 9″ round cake pan (springform works great) with parchment paper. Melt a little butter and brush it onto the paper and the sides of the pan, then shake about 1 tablespoon of flour around the pan, disposing of excess. This will keep the cake from sticking.

Sift together flour, baking powder, salt and cinnamon. Set aside.

In a stand mixer, beat butter and sugars together until light and fluffy. Scrape down the bowl. Add eggs one at a time and mix until blended. Scrape down the bowl again.

Add the flour one scoop at a time, alternating with scoops of the sour cream. The last addition should be flour. Scrape down the bottom and sides of the bowl and mix a few more times to incorporate.

Pour batter into pan and bake 30-35 minutes. Allow cake to cool at least 25 minutes on a wire rack. Flip out of the pan and frost with the chocolate frosting.

Frosting instructions:

In a medium saucepan, whisk together the sugar, cornstarch and cocoa powder. Add the chopped chocolate. Pour 1 cup boiling water into the pan, wait 30 seconds, then whisk until mixture is combined and the chocolate is melted.

Turn the heat to medium-high and whisk continuously for about 5 minutes, or until the mixture begins to thicken. (Once pudding begins to thicken, it will come together very quickly.)

Remove the pan from the heat and pour the mixture into the bowl of a standing mixer fitted with the paddle attachment. Beat on high until the steam escapes and the mixture is room temperature. Add the butter and mix for an additional 2-3 minutes, until the frosting is light and pudding like. If you prefer a fluffier, more spreadable frosting, continue to mix for a few minutes longer.

Frost the top of the cake, allowing a little of the frosting to drip down the edges. Chill for 5 minutes to set the frosting. Serve immediately.

The cake can be stored, tightly covered, in the refrigerator for up to 3 days. Bring it back to room temperature before serving.

You can see what the other Club: Baked members thought of this recipe here! Next up for Club: Baked is Boston Cream Pie Cake!

Butter Pecan Ice Cream

My wonderful husband Tim celebrated his birthday a couple of weeks ago. When I saw this recipe on One Perfect Bite, I immediately bookmarked it to make for his birthday. Butter Pecan is Tim's favorite ice cream! Never having made Butter Pecan Ice Cream before, I was looking forward to making this recipe. The fact that I don't really care for Butter Pecan didn't hurt either. I knew I wouldn't be spooning out taste scoops straight from the freezer like I did with the Cake Batter Ice Cream a few weeks ago.

I substituted skim milk for the whipping cream and the recipe turned out great. I've found you make ice cream base with any combination of milk, half and half or cream. Even though butter pecan isn't my favorite flavor, I did try try a bite or two. This is a rich, delicious ice cream. If you like Butter Pecan, give this recipe a try!


As a side note, the beautiful blue dish and spoon were part of a set I won over at A Musing Potpourri. Thanks La for the fun prize!

Butter Pecan Ice Cream
Recipe Courtesy of One Perfect Bite

1/2 cup chopped pecans
1 tablespoon butter
1-1/2 cups half-and-half cream
1 cup packed brown sugar
2 eggs, lightly beaten
1/2 cup heavy whipping cream
1 teaspoon vanilla extract

Directions:
1) Melt butter in a small skillet set over medium heat. Add pecans and toast until lightly brown, about 6 to 8 minutes. Cool.
2) Heat half-and-half in a large heavy saucepan set over medium heat until it reaches a temperature of 175 degrees F. Add brown sugar and stir until dissolved.
3) Whisk a small amount of hot cream mixture into eggs. Add egg mixture to pan, stirring constantly. Cook and stir over low heat until mixture reaches at least 160 degrees F and coats a metal spoon. Remove from heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press plastic wrap onto the surface of custard. Refrigerate for several hours or overnight. Stir in toasted pecans.
4) Fill cylinder of ice cream freezer two-thirds full. Freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Allow to ripen in ice cream freezer or firm up in the refrigerator freezer for 2-4 hours before serving. Yield: 1 quart.

I am linking this to Foodie Friday, Miz Helen's Full Plate Thursday, Sweet Tooth Friday.

My Favorite Flourless Chocolate Cake - Chocolate With Francois

I think my first experience with flourless chocolate cake was twenty or so years ago when I worked with a girl who had gluten allergies. Unlike today, when it seems everyone has some sort of food allergy, no one had ever heard of someone being allergic to flour.

As I was preparing to make this recipe, I realized I didn't have the bottom for my 9" springform pan. I think I left it at my mother in laws when I made her a cheesecake for her birthday. I did some research on using an 8" for a 9" recipe. 10 cups for an 9" and 8 cups for an 8". Perfect, I can put the extra in my mini cheesecake pans and save the balance to serve for dessert when friends come over next weekend. When I poured the 8 cups into the cheesecake pan, I didn't feel like there was enough batter in the pan, so I added one more cup. In the end, I think I could have used it all since these cakes don't rise.

Watch your cooking time very closely, flourless cakes can be dry. I tasted the mini one on the day I made it. It was just okay, a little sticky and not as rich in chocolate as I would have liked. I froze the larger one for about a week. This resulted in the perfect flourless chocolate cake, moist and fudgy, like a decadent chocolate brownie. This recipe is a keeper. It's easy and can be made in advance, the perfect dessert to serve at a dinner party.


Joanne at Apple Crumbles is our host this month. You can find the recipe on her blog.

Snickerdoodle Bundt Cake

What if your favorite cookie could also be a cake? It can be if you love Snickerdoodles. I found this recipe over at Let's Dish. When I read Danelle say it was one of the best cakes she'd eaten recently, I was sold. I made this cake for a co-workers birthday and Danelle is right, this one is a keeper. It's so moist and tastes just like Snickerdoodles!



Snickerdoodle Bundt Cake
Ingredients
2 teaspoons ground cinnamon
1 cup white sugar
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
3 eggs, at room temperature
2 teaspoon vanilla
1 cup sour cream

Directions
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well. Preheat oven to 325 degrees. Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift together the flour, baking powder, baking soda and salt. Set aside. Beat just the butter on medium speed for one minute. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well. Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.

I am linking this to Full Plate Thursday and Foodie Friday !!

Chocolate Tiramisu - Chocolate With Francois

The past couple of CWF recipes have been "easy" in comparison with most of our CWF recipes. While I wouldn't say this month's recipe was particularly difficult, it did have the typical CWF characteristics. The recipe was made up of lots of steps and an equally large amount of bowls and utensils. I made it over two nights, not sure how long it took but let's just say this isn't a quick dessert to put together!

Tiramisu is one of my favorite desserts. It's one of the ways I judge an Italian restaurant, great Tiramisu is a sign of a good Italian restaurant. Now I am not sure I've ever had Chocolate Tiramisu, so I guess I would consider myself a Tiramisu purist. Traditional Tiramisu is made with lady fingers and doesn't have any chocolate. I was curious if chocolate could make one of my favorite desserts even better.

Knowing it was very rich and having read some of the other CWF baker's comments about how delicious it was, I made a fourth of the recipe. The cake requires both egg whites and egg yolks. My egg whites never quite reached the stiff peak stage. I even tossed in a pinch of cream of tartar but still no stiff peaks. I decided to go for it and luckily my cake turned out fine. The ganache called for chopped chocolate. I think it should have said finely chopped chocolate. My chocolate wasn't melting when I combined it with the cream. I put it in the microwave for about 20 seconds and the chocolate melted perfectly. Once you have the cake, ganache and marscapone mixtures made, it's a relatively easy dessert to assemble.



Payard says the dessert gets better after sitting overnight, which makes sense as this gives the flavors a chance to meld. I tried it the night I made it. I thought it was good, not great. Of course the ganache was amazing but isn't it always!!! Thanks to Sandy of Seattle Pastry Girl for choosing this month's recipe. You can find the recipe on her blog! You can check out the other CWF baker's Tiramisu here!!

Nana's Chocolate Cake - Revisited

As we approach Mother's Day, I am going to feature a couple of recipes from some of the great Mom's who have touched my life. Today's recipe, Nana's Chocolate Cake, is from my best friend's mother and my son's grandmother.

You can find the recipe and the original post here!

I am linking this to Foodie Friday at Designs by Gollum.

Chocolate Pudding - Sweet Melissa Sunday's

Does chocolate pudding remind you of your childhood? It's one of my earliest kitchen memories. My mom would make Jello Chocolate Pudding for dessert. I remember when I was maybe seven? she let help me stir the pudding on the stove. I don't remember it seeming to take as long to cook as it does today!

I love dessert! It's my favorite food group! I make a lot of desserts from scratch. Pudding, however, I don't think I have ever made from scratch. When I saw this weeks SMS recipe was Chocolate Pudding, I knew I wanted to participate. I also realized pudding is on my Top 50 list, so apparently this isn't the first time it occurred to me I'd never made pudding from scratch.

I made 1/4 recipe and ended up with 2 five ounce ramekins. The recipe called for checking pudding after 45 minutes. To be safe, I checked after 40. Was it done? It didn't appear soupy but didn't really look done. Melissa suggests using an instant read thermometer and if it reads between 150 - 155, it's done. Okay, 152! Interesting though the top of my pudding doesn't appear smooth like I would expect it to look. I wonder if I cooked it too long.

The pudding is denser and thicker than I expect a pudding to be. The flavor is nice, with just the right amount of chocolate. I liked it but I didn't love it!



Thanks to Leslie of Lethally Delicious for choosing this week's recipe. You can find the recipe on her blog. If you want to see the other SMS baker's pudding, you can find the links to their blogs here!

I'm hosting SMS in two weeks, Irish Soda Bread!!

Two Year Anniversary and a Dangerous Dessert

Today is the two year blogiversary of Little Bit of Everything. A lot of people blog as a career, to make some extra cash or as the start of a cookbook. I'm not blogging for any of those reasons, I am blogging for me! I love to cook. Blogging has given me the vehicle to showcase and prepare recipes, I might not otherwise try. What's your favorite thing about blogging? Mine is my readers! It's been so much fun getting to know all of you! I appreciate all of your comments so very much!!! I remember when I first started getting comments, it was like a present in my in box!! Thanks for reading my blog!!!

Without my husband, there not be a Little Bit of Everything. Tim is my photographer. He's so patient with me. When I say, no I don't like that shot or not from that angle, he just smiles and takes another picture. Dinner is often delayed a few minutes while we get a shot for the blog. I am always saying I need a "pink" for Pink Saturday. He finds a picture in the mass of photographs on his computer. I know I don't say it as often as I should but thanks for all you do for me and Little Bit of Everything! I love you!!

Have you ever eaten one of those Betty Crocker Warm Delights Molten Chocolate cakes? They're a quick, yummy treat. Certainly not as delicious as a homemade molten chocolate cake but perfect for a quick chocolate fix! I used a small bowl to "bake" this cake and it was the perfect size. Be careful not to cook this too long. The recipes calls for three minutes. Next time, I am going to try 2 1/2 minutes and see if it comes out more gooey! It will be fun to experiment with other chips, flavorings and applesauce instead of the oil. Way too easy make!!! This dessert is dangerous.


Dangerous 5 Minute Chocolate Cake
Recipe Courtesy of Bargain Hoot

Ingredients:

• 4 tablespoons flour
• 4 tablespoons sugar
• 2 tablespoons cocoa
• 1 egg ( I just used an egg white)
• 3 tablespoons milk
• 3 tablespoons oil
• 3 tablespoons chocolate chips
• Small splash of vanilla extract
• 1 large coffee mug

Directions:
-Add dry ingredients to mug, and mix well.
-Add the egg and mix thoroughly.
-Pour in the milk and oil and mix well.
-Add the chocolate chips and vanilla extract, and mix again.
-Put your mug in the microwave and cook for 3 minutes at 1000 watts

I am linking this to Foodie Friday at Designs by Gollum.

From The Good Life - Snow Ice Cream

Last winter in Omaha, we had at least an inch of snow on the ground for almost 90 days. We had some amazing snow storms (snow "events" as the forecasters call them) and a total snowfall of 45 inches. The amazing thing, I never made Snow Ice Cream.

Saturday night when the snow started to fall, I said to Tim we should make Snow Ice Cream. Tim said he'd never had it before. Seriously, he's from snowy Minnesota and he's never had Snow Ice Cream? Snow Ice Cream is such a fun childhood memory for me. I am not sure the recipe we used but I am pretty sure it involved raw eggs. Like most people today, I am a little leery of using raw eggs. I searched and found a couple of recipes for snow ice cream. Most recipes used either regular milk or a can of sweetened condensed milk, vanilla and sugar. Here's my recipe. Next time, I'd like to try making it with honey.

What's your favorite recipe for snow ice cream?

Julie's Snow Ice Cream

8 cups of fresh snow
1/2 cup of milk or cream
1 tablespoon of vanilla bean paste
1/3 cup sugar

When it starts snowing, place a large bowl out in the snow. When the bowl is full, you can make ice cream, using whatever quantities you need. Before bringing in the snow, mix together the milk, sugar and vanilla. Stir in the snow a cup or two at a time. Add more milk to create the texture of ice cream you prefer. You can also mix in some cocoa with the sugar for chocolate ice cream.

Chocolate Pecan Tart - Chocolate With Francois

Am I the only one who's on sweet overload? All of these holiday treats, it's no wonder everyone's New Year's resoltution is to lose weight! This month's CWF recipe, Chocolate Pecan Tart was chosen by the talented baker and blogger, Susan of Baking with Susan! You can find the recipe on her site.

Pecan is Tim's favorite pie. Knowing we didn't need an entire tart, I decided to make 1/4 of the recipe and ended up with one mini tart. Many of the recipes we've made from Payard's book have been really difficult. This is one of the first recipes we've made that I would consider a "normal" recipe. A novice baker could make this recipe. By the standards set in Payard's book, this recipe was almost "easy". Even though I made the tart for Tim, I had to at least try it so I could write about it. This tart is so DELICIOUS, a perfect balance of chocolate and pecans. I will be making this recipe again.

You can find the links to the other CWF bakers tarts here.

Dorothy Mackey's Apple Dapple Cake

This fall we had buckets of apples from the tree in the backyard. I wanted to make something instead of a crisp or cobbler.This recipe came from my mom's recipe file. I am so glad I have her recipes.

Dorothy Mackey was one of my mom's co-workers. I remember my mom making this cake but couldn't remember if it was any good or not. Thanks Dorothy! This is the best apple cake I've ever eaten. It's very moist. The carmel glaze makes the cake even more moist and delicious!! If you're looking for a beautiful dessert for a dinner party, give this one a try. Just add a dollop of whipped cream and you're good to go!

Dorothy Mackey's Apple Dapple Cake

Cream together: 3 eggs, 2 cups sugar and 1 1/2 cups oil
Sift together: 3 cups flour, 1 teaspoon soda, 1 tsp cinnamon, 1 scant teaspoon salt
Stir into the egg, oil and sugar mixture.
Add:
1 cup coconut, 1 cup nuts, 3 cups diced apples, 2 teaspoons vanilla.

Bake in a loaf or tube pan at 350 degrees for 45 - 60 minutes. (I baked mine in a springform for 60 - 75 minutes)

Glaze: 1 cup brown sugar, 4 tbsp butter, 1/4 cup milk. Combine and cook 4 minutes. Brush onto cake while glaze and cake are still warm.

I am linking this to Tasty Tuesday's, Tempt My Tummy Tuesday and Tuesday's at the Table.

Red Wine Poached Pears

There's still time to enter my giveaway.

Poaching is a cooking technique I rarely use. Poach - to cook food gently in liquid just past the boiling point. Do you have a favorite recipe using this technique?

Pears poached in red wine are so beautiful! With all of the pumpkin and apple recipes flooding the blogsphere, it's a nice change. This is an easy, yet elegant dessert. It can be served along with whipped cream, creme fraiche, mascarpone or even vanilla ice cream.

Red Wine Poached Pears

6 medium sized firm pears (Bosc pears work well for this recipe)
2 cups red wine
1/4 cup lemon juice
2/3 cup sugar
4 - 5 peppercorns
cinnamon stick
pinch of nutmeg

Select a sauce pan which just holds all of the pears lying on their sides.
Mix the red wine, lemon juice, sugar, cinnamon stick, peppercorns and nutmeg in the sauce pan. Place on medium heat and bring to a very low boil, stirring occasionally to dissolve the sugar.
Meanwhile peel the pears. For a pretty presentation, leave the stem on and cut a thin slice off the bottom of the fruit so it will stand upright when served.
Place the pears in the simmering wine sauce and cook for about 25 minutes, or until the pears are tender but not mushy. Turn them over 1/2 way through cooking time.
Carefully remove the pears when they are done. Reduce remaining sauce by boiling it for about 7 minutes or until until it is thick and syrupy. Place the pears as you are intending to serve them and spoon sauce on top.
Poached pears are perhaps best served at room temperature, but you can keep them in the refrigerator and serve cold.
Serves 6

I am linking this to Foodie Friday at Designs by Gollum.