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Monthly Archives: April 2013

Hazelnut-Mocha Dacquoise

This week we have one recipe in one kitchen……. I made this delightful treat for Chef Jonathan’s birthday.  Let me start by saying it was worth the effort.  That said, it’s A LOT of effort to make this cake.  It takes several hours, as it clearly states, so be prepared. There are no cutting corners with this little project.  I’m glad it tasted so good after all of the time put into it.

Let me give you a few other hints……..

1. Make sure your meringue disks are flat – it will keep the ganache from sliding off.

2. It says to spread the whole thing with the whipped cream and let set for 6 hours or over night.  I think this is a mistake.  The whipped cream begins to separate and run.  This isn’t nice to look at or to eat.  I would spread the meringue disks with the ganache and then let them set in the fridge for the 6  hours and then spread the whipped  cream over the cake just before serving.

3. The FNM’s picture shows a tall cake. Mine wasn’t that tall. Just be prepared for that…..

4. As you cut it, it tends to slide……. just be prepared for that, too.

I loved the cake. I’d make it, again, with the few added changes.

Here is my picture:

ImageHere is the link to the recipe on the Food Network: http://www.foodnetwork.com/recipes/food-network-kitchens/hazelnut-mocha-dacquoise-recipe/index.html

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Parmesan Bubble Loaf

Chef Karen: If you like garlic bread, this is one step up from that. It’s an easy bread that you use frozen dough for – you can make your own but why? 🙂 Be prepared to make yourself stop eating it……… it’s THAT good!

Parmesan Bubble Loaf

Chef Jonathan: One word: Parmesan! This Parmesan Bubbleloaf is everything that butter, garlic and Parmesan were made for. This goes perfectly with pretty much anything. I made a cheese capellini with a rose sauce, and it was a perfect addition. Definitely try this at home, and do what I did: pour the excess butter mixture over the Bubbleloaf, and add more parm on top, enjoy!

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Here is the recipe:

1 loaf of frozen bread dough
1/2 C of melted butter
1/2 C of parmesan cheese
2 cloves of garlic, crushed
Thaw the bread dough on the counter by putting it on a plate sprayed with cooking oil. Spray the top of the bread, lightly, and then cover with plastic wrap to keep it from drying out.
Once the bread is thawed, do the following:
Heat oven to 350 degrees.
Mix the melted butter, cheese and garlic all together.
Spray an 8″x8″ pan.
Rip the dough into little balls.
Roll the balls into the butter mixture.
Place the balls in the pan.
Cover and let rise until double.
Then, bake for 25- 30 minutes.

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Aside

Chef Karen: A friend posted this on Facebook. I needed to try it! I’m glad I did. It’s a very easy recipe. I like the fact that you make your own cake batter and not a boxed one. Even though I’m a busy person, I like making my own cakes better than boxed ones. It’s a nice coffee cake recipe that goes well with a morning cup of java or a night time cup of tea. I don’t have any hints to this recipe: just make it! You’ll be glad you did.

Chef Jonathan: I really like this recipe for Cinnamon Swirl Cake, it’s very easy and can be done in a flash! I really enjoy the marbled texture of the cake once swirled, and the glaze on top is a nice added sweetness that really brings it all together. This cake is a nice kitchen-table-top treat to be snacked on regularly, or share it with a friend! Enjoy!

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.•♥• Cinnamon Roll Swirl Cake Recipe! •♥•☆

For the batter~
3 cup flour
1/4 tsp salt
1 cup sugar
4 tsp baking powder
1 1/2 cup milk
2 eggs
2 tsp vanilla
1/2 cup butter, melted

Topping~
1 cup butter, soft to the point of almost melted*
1 cup brown sugar
2 Tbsp flour
2 Tbsp cinnamon

In a large bowl, mix all the ingredients together except for the butter.
once mixed …slowly pour in the butter.

Pour into a greased 9×13 pan.

For the topping, mix all the ingredients together until well combined.

Drop evenly over the batter and swirl with a knife.
Bake at 350 for 30-40 minutes.

Glaze~
2 cup powdered sugar
5 Tbsp milk
1 tsp vanilla

While the cake is warm ~ drizzle the glaze over the cake. :

Cinnamon Roll Swirl Cake

 

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Easter Chick Cake

This year for Easter dinner dessert, we decided to do something a little different, we created a 2-layer cake with buttercream icing and decorative chicks and eggs. For the cakes, make your favourite white or golden cake, or buy a mix if you prefer. Cut the top off of the bottom cake to make it flat on top, so the top cake will sit perfectly on top. For the buttercream, cream 1 lb salted butter and with the paddle attachment, mix in 1-2 C confectioner’s sugar, until the icing mixture is developed. Adding a splash of milk makes the icing easier to spread, then add your green food colouring, for the grass (we used Wilton Leaf Green icing colour). Spread the icing in between the cakes and on top and down the sides of both cakes, until covered completely. For the chicks, I molded them out of gum paste, and painted the dyes on after they each hardened. Decorate with gumpaste chicks and your favourite Easter chocolate eggs (we used mini eggs and malted robins’ eggs). Voila! you have an extravagant cake for next Easter or Spring dinner party!