Here are some chocolate covered strawberries I made for my birthday a couple weeks ago. First I dipped the front of them in white chocolate and then the sides in milk chocolate. I then used a toothpick to draw the bow ties and buttons.
Sorry I’ve been so MIA this quarter. I have to admit I’ve gotten lazy with taking pictures and haven’t really had the chance to try new recipes. However, with finals next week and spring bring just around the corner I’m sure they’ll be more pictures to come! Meanwhile here’s a vampire inspired cake I made for my friend George’s birthday since he reminds me of a vampire.
As soon as I saw this recipe on my Google reader I knew I had to make it because it contained chocolate and peppermint, one of my favorite things bout the holidays. Seriously, you do not know how much I adore recipes that contain this perfect pairing. Everyday for finals week I ordered a peppermint mocha before heading off to the library and I would be so jittery from drinking my coffee so quickly but nevertheless it was delicious. I made this for a get together with some of my closest friends who I love to bake for. It especially made a perfect late night snack at 12 pm when we were hungry after catching up about life and laughing so hard. Recipe from Culinary Concoctions by Peabody. (This recipe called for crushed candy canes but since I didn’t find any of the normal candy canes at Target I omitted them.) Photos from Connie Qian and Olga Miakicheva.
1 (14 oz.) can of sweetened condensed milk
¼ cup unsalted butter, cut into 8 pieces to make for quicker melting
½ cup unsweetened baking cocoa
3 TBSP all-purpose flour
1 tsp. vanilla flavoring
1/8 tsp. peppermint extract
1 cup milk chocolate chips
1/3 cup crushed candy cane pieces (I omitted)
1 pie shell (can make your own or use a store bought crust)
Make the pie crust. If you using a frozen crust, get it out and let it thaw.
Get a medium sauce pan, over low heat, place milk, butter, and cocoa powder in the pan. Mix everything together . Stir occasionally so the mixture does not stick to the pan and scorch. Remove from heat when all ingredients are melted and mixed together fully.
In a large bowl, lightly beat the eggs.
Temper eggs by adding a small amount of the chocolate mixture, a couple spoonfuls at a time. Do this three times. Next, stir in the remaining chocolate into eggs.
Add flour, vanilla, and peppermint extract. Fold in chocolate chips.
This cake was extremely rich, almost too rich for me but the graham cracker crust provided a nice balance. I wish the peppermint flavor was stronger, this was probably due to the fact that I didn’t add the candy canes but my friends and mom loved this pie.
A cake I made for my friend Sara’s birthday. As you know, bundt’s are my new favorite thing to make! Sara’s birthday was a lot of fun, I enjoy dressing up and going out with my girls. We ate this cake after a delicious dinner at Pasta Pomodero and one of my personal favorite activities, karaoke! Recipe from Epicurious
1 1/2 sticks (3/4 cup) unsalted butter, softened, plus additional for greasing bundt pan
2 1/4 cups all-purpose flour plus additional for dusting pan
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ground allspice
1/2 teaspoon salt
1 1/4 cups canned solid-pack pumpkin (from a 15-ounce can; not pie filling)
3/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cups granulated sugar
3 large eggs
Put oven rack in middle position and preheat oven to 350°F. Butter bundt pan generously, then dust with flour, knocking out excess.
Whisk together flour (2 1/4 cups), baking powder, baking soda, cinnamon, allspice, and salt in a bowl. Whisk together pumpkin, 3/4 cup buttermilk, and vanilla in another bowl.
Beat butter (1 1/2 sticks) and granulated sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes, then add eggs and beat 1 minute. Reduce speed to low and add flour and pumpkin mixtures alternately in batches, beginning and ending with flour mixture and mixing until batter is just smooth.
Spoon batter into pan, smoothing top, then bake until a wooden pick or skewer inserted in center of cake comes out clean, 45 to 50
minutes. Cool cake in pan on a rack 15 minutes, then invert rack over cake and reinvert cake onto rack. Cool 10 minutes more.
This cake was very soft and moist however didn’t have a strong enough pumpkin flavor that I wanted.