tag:blogger.com,1999:blog-28383022890845730522024-02-18T22:56:09.742-05:00Sonia CooksAnonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-2838302289084573052.post-69925165546625454382012-09-18T14:55:00.001-04:002012-09-18T14:55:52.906-04:00Apple Crisp<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBpJoHNHAQXFSGFI2Ow9Crt-IUBCpVzgKx_AsgwRPcHQ9VMc0Mz_qZ3IvPl-sLSQx1xmqb4B5ThKdQYfVgBNDy43eUV6UPlg531nPuM-SVDLgWpuFkdLWZsIPd9eQ5dIzN5J1sw71saGv/s1600/103_0255.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBpJoHNHAQXFSGFI2Ow9Crt-IUBCpVzgKx_AsgwRPcHQ9VMc0Mz_qZ3IvPl-sLSQx1xmqb4B5ThKdQYfVgBNDy43eUV6UPlg531nPuM-SVDLgWpuFkdLWZsIPd9eQ5dIzN5J1sw71saGv/s640/103_0255.JPG" width="640" /></a></div>
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I received an abundance of granny smith apples from one of my co-workers, and while I love fruit, I am not so fond of sour apples. I couldn't let this generous gift go to waste so I scoured the interwebs and found this recipe for Apple Crisp. Double the crumb topping and add a scoop of vanilla ice cream and I'm sure one could satisfy even the pickiest of palates!<br />
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<h2>
Apple Crisp</h2>
Source: <a href="http://www.foodnetwork.com/recipes/neelys/apple-crisp-recipe/index.html">Food Network</a><br />
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<b>For the filling:</b><br />
5 Granny Smith Apples - Peeled and chopped<br />
1/4 cup chopped pecans<br />
3 Tbs flour<br />
1/2 cup brown sugar<br />
2 Tbs maple syrup<br />
1 Tbs lemon juice<br />
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<b>For the topping:</b><br />
3/4 cup flour<br />
1/3 cup brown sugar<br />
1/4 tsp ground cinnamon<br />
1/4 tsp salt<br />
6 Tbs chilled butter (cut into small pieces)<br />
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<b>Filling:</b><br />
Mix the chopped apples, pecans, flour, brown sugar, syrup, and lemon together and place in an 8 inch lightly greased cake pan.<br />
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<b>Topping:</b><br />
Mix the flour, brown sugar, cinnamon and salt together. With a hand mixer, blend the butter into the dry ingredients until pea-sized lumps form. Stir in the pecans and pour over the apple filling.<br />
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Bake in an oven preheated to 350 degrees for 30-35 minutes.Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com0tag:blogger.com,1999:blog-2838302289084573052.post-66163204438058498592012-08-22T14:06:00.001-04:002012-08-22T14:06:27.443-04:00Amish White Bread<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zSgVKdVMArTe_fOJ4RWr3veEcrq2zRzNk3qTOYngd2OhRp88aRZlNaE7meP_oBKW6PIt4qXyP9j_krmAGKdI75kxZIQR-hu8QSLXMKbb8K0iWT2dgiU-nyxJRbQcNeTqdm6b38gV_p7g/s1600/103_0253.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3zSgVKdVMArTe_fOJ4RWr3veEcrq2zRzNk3qTOYngd2OhRp88aRZlNaE7meP_oBKW6PIt4qXyP9j_krmAGKdI75kxZIQR-hu8QSLXMKbb8K0iWT2dgiU-nyxJRbQcNeTqdm6b38gV_p7g/s400/103_0253.JPG" width="400" /></a></div>
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Drop whatever you are doing and make this bread NOW. It is that good. I should have known. It has been on the top 20 list of Allrecipes.com for years. However, due to my fear of failure (and kneading) concerning bread products, I never attempted it. Well I am glad I did. The bread came out with a beautiful brown crust and a slightly sweet, chewy, soft interior. I ate almost half of a loaf with butter straight out of the oven. Please make this bread, you will not be disappointed!!!<br />
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<span style="color: magenta;">Adapted from: <a href="http://allrecipes.com/recipe/amish-white-bread/detail.aspx">allrecipes.com</a></span><br />
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2 Cups of warm water<br />
2/3 cup of white sugar<br />
1 1/2 Tbs active dry yeast<br />
1 1/2 tsp salt<br />
1/4 cup vegetable oil<br />
6 cups of bread flour<br />
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In bowl of stand mixer fitted with a paddle attachment, dissolve the sugar in warm water and stir in yeast. Proof for about 10 minutes, the mixture will begin to foam.<br /><br />
Mix the salt and oil into the yeast mixture. Add the flour, one cup at a time. Change attachment to dough hook and knead until all of the flour is incorporated into the wet ingredients. Place the dough into a separate bowl lightly coated with oil. Cover and allow to rise until doubled in bulk.<br />
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Punch the dough down and divide into two even loaves and place in two oiled loaf pans. Allow to rise again for another half hour.<br />
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Bake at 350 degrees for 30-45 minutes (exterior should be golden brown.<br />
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Slather with butter or dip in oil and enjoy!!!<br />
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<br />Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com0tag:blogger.com,1999:blog-2838302289084573052.post-20520519505616424242012-08-15T22:24:00.004-04:002012-08-16T00:00:07.705-04:00Chocolate Peanut Butter Torte<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOszbwCqo9MQguOBwmV_vjlPOpykV0QAxxaQYYau2h6iib7HFS7PNRp_oByJvkJcF2vNTiR1_Au9KY2IKmCXZgWYcRUBvbttCQZ7t3qflXeIaWJFA74XvaMi0XXBC6Xh6UXMXytsXTsTX5/s1600/103_0172.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOszbwCqo9MQguOBwmV_vjlPOpykV0QAxxaQYYau2h6iib7HFS7PNRp_oByJvkJcF2vNTiR1_Au9KY2IKmCXZgWYcRUBvbttCQZ7t3qflXeIaWJFA74XvaMi0XXBC6Xh6UXMXytsXTsTX5/s400/103_0172.JPG" width="400" /></a></div>
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<span style="font-family: Times, Times New Roman, serif;">I know this post is <strike>a little </strike> over two months late. Things have been pretty hectic in my life lately and I haven't been giving the blog much attention at all. I am sorry for that.</span><br />
<span style="font-family: Times, Times New Roman, serif;"><br /></span>
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<span style="font-family: Times, Times New Roman, serif;">This torte was made in honor of my father for Father's Day this year. Anyone who know him knows that he has an unhealthy obsession with peanut butter. I mean, I LOVE peanut butter but he takes it to a whole new level. Growing up I was always amazed at how he could eat the giant mountain of peanut butter he would slather on one slice of bread and lightly top it off with a little jelly. Actually, I am still pretty amazed by that since I'm pretty sure if I tried to eat something like that my mouth would be sealed shut.</span><br />
<span style="font-family: Times, Times New Roman, serif;">Anyways, back to the torte. TO DIE FOR. Chocolate and peanut butter are a match made in heaven to begin with but take the peanut butter and transform it into a creamy mousse and top it off with smooth, silky chocolate ganache.... I'm drooling just thinking about it. And best of all - Daddy loved it!</span><br />
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<h2>
<span style="color: #a64d79; font-size: large;">Chocolate Peanut Butter Torte</span></h2>
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<a href="http://www.browneyedbaker.com/2009/04/15/chocolate-peanut-butter-torte/"><span style="color: magenta; font-size: x-small;">Source: Brown Eyed Baker</span></a></h3>
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<div style="font-weight: normal; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">2 teaspoons sugar</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">½ teaspoon instant espresso powder (or finely ground instant coffee)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">¼ teaspoon ground cinnamon</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Pinch of freshly grated nutmeg</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">½ cup mini chocolate chips (or finely chopped semisweet chocolate)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">24 Oreo cookies, finely crumbled or ground in a food processor or blender</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">½ stick (4 tablespoons) unsalted butter, melted and cooled</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">Small pinch of salt</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">2½ cups heavy cream</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1¼ cups confectioners’ sugar, sifted</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">12 ounces cream cheese, at room temperature</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">1½ cups salted peanut butter – crunchy or smooth (not natural)</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">2 tablespoons whole milk</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;"><br /></span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: x-small;">4 ounces bittersweet chocolate, finely chopped</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;">Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.</span></div>
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<span style="font-family: Times, Times New Roman, serif; font-size: small;"><span style="margin: 0px; padding: 0px; text-decoration: underline;">To Finish the Torte</span>: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.</span></div>
<div style="font-weight: normal; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.</span></div>
<div style="font-weight: normal; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.</span></div>
<div style="font-weight: normal; line-height: 21.983333587646484px; margin-bottom: 1.571em; padding: 0px;">
<span style="font-family: Times, Times New Roman, serif; font-size: small;">When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.</span></div>
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Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com0tag:blogger.com,1999:blog-2838302289084573052.post-26247640917896573972012-06-24T15:04:00.001-04:002012-08-22T14:08:05.461-04:00My 27 at 27 - an Updated ListI am updating my 27 recipes to make in my 27th year because for one, making ganache is not as challenging as I thought it would be. I wouldn't even go so far as to call it a recipe. Heating cream and pouring it over chocolate is not exactly a daunting task.. The second reason for changing the list is the fact that I am constantly bombarded with images of the beautifully dainty, colorful little cookies called French Macarons. I found a little French bakery in South Tampa and got to sample them and OH. MY. GOODNESS. They are divine! I've heard they are probably one of the hardest things to make and since the purpose of this list is to challenge myself, I will attempt to make these finicky little cookies.<br />
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Last week, I also crossed another item off of my list. For Father's Day, I prepared a Chocolate Peanut Butter Torte for my Dad. Recipe and photos coming soon!<br />
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<ol>
<li>Souffle</li>
<li>French Macarons</li>
<li>Kimchi</li>
<li><strike><a href="http://lifewelllivedfla.blogspot.com/2012/08/amish-white-bread.html">Bread</a> </strike> (Amish White Bread)</li>
<li>Oatmeal Raisin Cookies</li>
<li>Homemade Pasta</li>
<li>Chicken Cordon Bleu</li>
<li>Tiramisu</li>
<li>Yellow Cake</li>
<li>Chicken Fried Steak</li>
<li>Pork Tenderloin</li>
<li>Bruschetta</li>
<li>Tavë Kosi</li>
<li><strike><a href="http://lifewelllivedfla.blogspot.com/2012/08/chocolate-peanut-butter-torte.html">Torte </a></strike> (Chocolate Peanut Butter Torte)</li>
<li>Fondue</li>
<li>Hazelnut Spread</li>
<li>Pierogis</li>
<li>Bagels</li>
<li>Latkes</li>
<li>Cinnamon Rolls</li>
<li>Toaster Pastries</li>
<li>Coconut Shrimp</li>
<li>Cheesecake</li>
<li>Sushi</li>
<li>Tortillas</li>
<li>Prime Rib</li>
<li><strike>Chocolate Cake</strike> <a href="http://lifewelllivedfla.blogspot.com/2012/06/tuxedo-cake.html">(Tuxedo Cake)</a></li>
</ol>
Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com1tag:blogger.com,1999:blog-2838302289084573052.post-37121753182038189322012-06-12T15:59:00.000-04:002016-10-13T13:24:33.496-04:00Tuxedo Cake<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFxOddZwbYaoFZx6scZC-CJ0mCThyphenhyphenbKqgZ1jVABf3VrCSTGwCNvYIsYnBsZ-zO1kQwOe2tkl3x9t0Zop1bhAS8JUPo7OZyEM3MjxpxKyelRkHAaE5-yL5r1KerKiOQa8qKz_vQRRMAkHQ/s1600/cake.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYFxOddZwbYaoFZx6scZC-CJ0mCThyphenhyphenbKqgZ1jVABf3VrCSTGwCNvYIsYnBsZ-zO1kQwOe2tkl3x9t0Zop1bhAS8JUPo7OZyEM3MjxpxKyelRkHAaE5-yL5r1KerKiOQa8qKz_vQRRMAkHQ/s400/cake.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">(Okay, so no more cell phone pictures for the blog.)</td></tr>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">I know it has been a LONG time since I drafted my<a href="http://lifewelllivedfla.blogspot.com/2012/01/my-recipes-27-at-27.html"> 27 while 27</a> to challenge myself in the kitchen. A lot has happened since January and this blog has fallen by the wayside. To say that this year has been a bumpy ride would be the understatement of the century! The most difficult part has been dealing with the illness and passing of my dear aunt "Emo" in April.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">My Aunt was one of the most selfless people I have ever known. There are only a couple of people in my life that could cheer me up no matter how down I was feeling and Emo was one of them. Just hearing her sing-song-y voice could put a smile on my face. She is greatly missed by my entire family but we know she is with us in spirit and we will be able to join her again one day.</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">This year has also given me and my family great reason to celebrate. My youngest sister turned 18 and graduated from high school. Our church held a luncheon and asked me to prepare a cake for the graduates. This was the perfect opportunity for me to tackle an item on my 27 while 27 challenge items. I decided on a <a href="http://lifewelllivedfla.blogspot.com/2012/01/my-recipes-27-at-27.html">chocolate cake</a> (I also made a chocolate chip cookie cake, which I will save for another post). While scouring the inter-webs I came across a glorious creation dubbed the "Tuxedo Cake." The cake is beautiful! It contains 3 layers of moist, delicious chocolate cake; whipped cream frosting (which happens to be my favorite); and a chocolate ganache topping. I also just realized that I can cross <a href="http://lifewelllivedfla.blogspot.com/2012/01/my-recipes-27-at-27.html">ganache</a> off of my list to make for this year - woo hoo!!</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>
Chocolate Cake (Makes 3 – 8” Layers)</b></span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">1 cup unsalted butter (melted)</span>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">
2 cups water</span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">
1 cup canola oil</span><span style="font-family: "times" , "times new roman" , serif;">
4 cups sugar</span><span style="font-family: "times" , "times new roman" , serif;">
1 cup unsweetened cocoa powder</span><span style="font-family: "times" , "times new roman" , serif;">
4 cups all-purpose flour</span><span style="font-family: "times" , "times new roman" , serif;">
4 large eggs</span><span style="font-family: "times" , "times new roman" , serif;">
1 cup buttermilk</span><span style="font-family: "times" , "times new roman" , serif;">
1 tbsp. baking soda</span><span style="font-family: "times" , "times new roman" , serif;">
½ tsp. salt</span><span style="font-family: "times" , "times new roman" , serif;">
1 tbsp. vanilla extract</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Whipped
Cream Frosting:</b></span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif;">4 cups chilled heavy whipping cream</span><span style="font-family: "times" , "times new roman" , serif;">1¼ cups confectioners’ sugar, sifted</span></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">½ tsp. clear
imitation vanilla extract</span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><b>Chocolate Ganache Topping:</b></span></div>
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<span style="font-size: large;"><span style="font-family: "times" , "times new roman" , serif; line-height: normal;">4 oz. bittersweet chocolate chips</span><span style="font-family: "times" , "times new roman" , serif; line-height: normal;">½ cup heavy whipping cream</span><span style="font-family: "times" , "times new roman" , serif; line-height: normal;">¼ cup clover honey</span><span style="font-family: "times" , "times new roman" , serif; line-height: normal;">2 tsp. vanilla extract</span>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: normal;"><br /></span></div>
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<em><span style="font-family: "times" , "times new roman" , serif; font-size: large;">Directions:</span></em></div>
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<em><span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></em></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><span style="line-height: normal;">To make the cake layers, preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.</span>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large; line-height: normal;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">In
a saucepan over medium heat, combine the butter, water and canola oil; heat
until the butter is melted. In a large mixing bowl, combine the sugar,
cocoa powder, and flour; whisk to blend. Pour the melted butter mixture
into the dry ingredients and whisk until smooth. Whisk in the eggs one at
a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla
to the bowl and whisk just until incorporated. Divide the batter evenly
between the prepared pans. Bake for 35-40 minutes or until a toothpick
inserted in the center comes out clean.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Allow the cake layers to cool
completely before frosting, at least 2 hours.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<div style="text-align: justify;">
<span style="font-family: "times" , "times new roman" , serif; font-size: large;">To
make the frosting, add the heavy cream to the bowl of an electric mixer fitted
with a whisk attachment. Whip on medium-high speed until soft peaks form.
Add the powdered sugar and vanilla and continue to whip until thoroughly combined and
stiff peaks form. <o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
</div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Assemble and frost cake. Refrigerate until the frosting has
stabilized, at least 1 hour.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">For the ganache, place the chocolate in a medium bowl. Heat the
cream in a small saucepan over medium heat until simmering. Pour the hot
cream over the chocolate and let sit 1-2 minutes. Whisk until smooth. Blend in the honey and vanilla. Pour over the cake, allowing some of the chocolate to drip over the edges.<o:p></o:p></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;"><br /></span></div>
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<span style="font-family: "times" , "times new roman" , serif; font-size: large;">Refrigerate
the cake until the glaze is set and the whipped cream frosting is firm, at
least 1 hour. </span></div>
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<span style="font-family: inherit; font-size: large;"><br /></span></div>
<div style="text-align: justify;">
<span style="font-family: inherit; font-size: large;"><i>Adapted from <a href="http://annies-eats.com/2011/01/07/tuxedo-cake/">Annie's Eats</a></i></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com6tag:blogger.com,1999:blog-2838302289084573052.post-39033444128148953282012-01-17T15:21:00.000-05:002012-08-15T22:54:13.936-04:00My Recipes - 27 at 27Cooking is one of my favorite things to do. When I have a really terrible day and everything has gone wrong, it is always comforting to come home and make something that turns out wonderful and share it with my family. However, I tend to be a perfectionist and I tend to avoid things that seem to challenging or I feel will not turn out the way it should. So, with that in mind, I resolved to stretch my cooking muscles and make some of these foods without focusing on the results.<br />
<br />
<a name='more'></a><br /><br />
<ol>
<li>Souffle</li>
<li><strike><a href="http://lifewelllivedfla.blogspot.com/2012/06/tuxedo-cake.html">Ganache</a></strike></li>
<li>Kimchi</li>
<li>Bread</li>
<li>Oatmeal Raisin Cookies</li>
<li>Homemade Pasta</li>
<li>Chicken Cordon Bleu</li>
<li>Tiramisu</li>
<li>Yellow Cake</li>
<li>Chicken Fried Steak</li>
<li>Pork Tenderloin</li>
<li>Bruschetta</li>
<li>Tavë Kosi</li>
<li>Torte</li>
<li>Fondue</li>
<li>Hazelnut Spread</li>
<li>Pierogis</li>
<li>Bagels</li>
<li>Latkes</li>
<li>Cinnamon Rolls</li>
<li>Toaster Pastries</li>
<li>Coconut Shrimp</li>
<li>Cheesecake</li>
<li>Sushi</li>
<li>Tortillas</li>
<li>Prime Rib </li>
<li><strike><a href="http://lifewelllivedfla.blogspot.com/2012/06/tuxedo-cake.html">Chocolate Cake</a></strike></li>
</ol>
<div>
<br />
P.S. I have to make a confession. The idea for doing a list of recipes was stolen from Kelsey over at <a href="http://kelseysappleaday.blogspot.com/">Apple a Day</a> - one of my favorite food blogs. Thank you Kelsey!</div>
Anonymoushttp://www.blogger.com/profile/04373197072292790129noreply@blogger.com1