Friday, May 28, 2010
Wednesday, May 26, 2010
Monday, May 24, 2010
Saturday, May 22, 2010
Friday, May 21, 2010
If you ever felt the need to be uplifted, amused, and fed wonderful recipes all at once. Then you need to subscribe to Jessica's "How Sweet It Is" Blog. This beautiful lady almost daily has me in stitches with her writings and daily recipes. This is one of her latest that I cannot wait to make!
Thursday, May 20, 2010
I have a Pavlova obsession and think it is one AMAZING dessert! I want to try this recipe. I'll probably use a Nutella Mouse when I do however instead of the milk Chocolate Ganache.Chocolate Banana Rolled Pavlova My Food Obsession
Tuesday, May 18, 2010
I made this last night and was amazed at how good it was. Delicious and easy to do. Here is a link for anyone interested in the recipe.
Friday, May 14, 2010
Despite my best efforts to keep my staff enjoying sweets and treats they are mostly not dessert people. My good childhood friend Tommy Cassady just had surgery which prompted me to feel the need for a house call and something to cheer his spirits since he is home bound and in a wheelchair. I told him I took requests and he was emphatic of "anything chocolate." It was said with such gusto I figured I might as well pull out all the stops and do it right. With no particular direction I had these 3 nifty little 6" cake pans I had bought and set out to make a totally decadent chocolate cake made with dark cocoa and buttermilk. Deciding what to fuse those 3 layers together with, Nutella came to mind. This stuff is hard enough just to get out of the bottle so I figured it would make great glue, besides just being about the most yummy thing around. I really like the shiny gloss of Ganache and since it's made with heavy cream it was already a winner in my book. I had 2 bars of Ghirardelli 60% Cacao bittersweet chocolate and went to town. Since my tastes border on the non-traditional I decided to just pour the Ganache over the top and let it cascade down the sides. It really turned out delicious!
Wednesday, May 12, 2010
Tuesday, May 11, 2010
Monday, May 10, 2010
Since Elvis turned into quite the foodie in his later years I was intrigued when I ran across this recipe. I think we all love Pound Cakes and I have experimented with dozens of recipes. It was most interesting in that it has 7 eggs (a record number), 3 cups of cake flour sifted 3 times, 3 cups of sugar, and a whole cup of heavy whipping cream. Even more interesting was the order of putting it all together. It called for beating the batter for 8 minutes at medium high speed and putting it into a cold oven. I had sworn that I was going for no more pound cake recipes as I had 3 that were my favorites and that it wasn't possible to improve on them. Well I was wrong. Ricotta Pound Cake now takes 2nd chair to this one. It was delicious and had an amazing texture, very dense and moist. While reviewers kept saying it had too much sugar I disagree. I loved it and made it exactly as the recipe called for.
Friday, May 7, 2010
NUTELLA MARS BAR OREO CHEESECAKE. Don't count the calories.
Thursday, May 6, 2010
Wednesday, May 5, 2010
oatmeal cream pies the domestic mama and the village cook
Tuesday, May 4, 2010
This turned into a most interesting Coffee Cake. I had a request for a Mocha Coffee Cake and set out for the perfect recipe. This one spoke to me with 3 different batters, a Vanilla, Dark Cocoa, and Espresso and topped with an Espresso Glaze. I was initially afraid of my glaze since it was Espresso and coffee and seemed very dark and well... like strong coffee. My fears subsided after only a few bites. It was not heavy as I suspected and delicious with the 3 distinctly different flavors. The glaze was more like a not too rich buttery espresso flavor that enhanced the cake. Here is the recipe for anyone who cares to make it and my thanks to Joy the Baker for a wonderful recipe!
If you love truly amazing ice cream like I do and don't mind a little work then this is the treat for you. It is deemed the best ice cream ever by many noted chefs and gourmet bloggers. Here is an excellent recipe. I seriously had to resist the urge to just sit down and eat the entire drum that I had just finished making! I decided to toss in a round of Almond slivers which gave a very nice touch. The real key to the flavor burst is to sprinkle the sea salt over the top before serving.