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Wednesday, 17 March 2010

  • Daily Q: How Do You Take Your Coffee or Tea?



    Most coffee or tea drinkers enjoy their caffeine bumps in a very specific way.  I also have a theory that the way an individual takes their coffee or tea says a lot about their morning personality. 

    Those who drink their tea straight or coffee has a no nonsense morning personality.  They need their caffeine fast with no frills.  A person who likes a lot of sugar in their morning jolt has some trouble getting up and needs the extra sugar to wake them up.  Even the fact that they prefer coffee over tea or vice versa says a lot about who they are as well!

    So, how do you take your coffee or tea?  Do you think it says something about your morning personality?

  • The Bomb: Irish Car Bomb Filled Cupcakes a la Smitten Kitchen for Serious Eats

    This is a guest post from Cakespy.


    Here in Seattle, every March something extremely joyful happens: all of the cupcake shops debut their individual takes on boozy Irish-themed cupcakes.

    However, for those of you not in Seattle (or someplace that embraces Irish-inspired cake flavors as readily), fear not, because I've found a recipe to share, for Irish Car Bomb Cupcakes. And true to their name, they are like explosions of awesome in your mouth.

    It's an adaptation of the now legendary version first found last year on Smitten Kitchen, with some small liberties taken. Amazingly, while the alcohol is very much present in these cakes, it somehow manages to not be overpowering, instead imparting sophisticated flavor to the frosting and filling and a decadent fudgy texture to the cake.

    For the full writeup and recipe, visit Serious Eats!

    Read original post

  • Do I Dare Try This For St. Patrick's Day - Guiness Stout Chocolate Cake??



    Guinness Stout Chocolate Cake!!

    Recipe Ingredients

    Drizzling Syrup:
    1/3 cup Guinness Stout
    1/3 cup dark brown sugar, firmly packed
    3 Tbsp. unsweetened cocoa powder
    1 tsp. pure vanilla extract

    Cake:
    2/3 cup Guinness Stout, measured after foam subsides
    2/3 cup currants
    1/3 cup plus 2 Tbsp, unsweetened cocoa powder
    2 oz. semisweet chocolate, cut into small pieces
    3/4 cup buttermilk
    1-3/4 cups plus 2 Tbsp. sugar
    2 cups plus 2 Tbsp. all-purpose flour
    3 cup butter, softened
    4 eggs
    1-1/2 tsp. pure vanilla extract
    1-1/2 tsp. baking powder
    1 tsp. baking soda
    1/4 tsp. salt
    1/2 cup red currant jelly, warmed
    1 cup chopped walnuts (optional)

    Bittersweet Icing:
    1-1/2 cups heavy cream
    6 oz. bittersweet chocolate, finely chopped
    4-1/2 Tbsp. confectioners sugar
    4-/12 Tbsp. cocoa
    1-1/2 pure vanilla extract
    1/8 tsp. salt

    Directions

    Preheat the oven to 350*F.

    DRIZZLING SYRUP:
    To prepare the syrup, combine all ingredients in a small saucepan, whisking until smooth. Beat over medium heat until sugar dissolves and syrup is smooth.

    CAKE:
    1. To prepare cake, pour stout over currants cover and soak until plump.
    2. Drain currants, reserving stout. Add stout to a small saucepan.
    3. Whisk in 1/3 cup cocoa and bring to a simmer. Remove from heat add semisweet chocolate stirring until chocolate melts. Cool slightly add buttermilk
    4. Combine 2 Tbsp. cocoa, 2 Tbsp. sugar and 2 Tbsp. flour.
    5. Coat two 9" round layer pans with shortening and dust with cocoa. mixture.
    6. Beat butter with an electric mixer at medium speed until smooth. Gradually beat in 1-3/4 cups sugar until well blended. Beat in eggs one at a time. Beat in vanilla extract.
    7. Combine 2 cups flour with baking soda, baking powder and salt.
    8. Add flour mixture to butter mixture alternately with chocolate mixture, stirring until blended (batter may look curdled), stir in currants.
    9. Divide the batter between pans.
    10. Bake for 30 minutes until a wooden toothpick comes our clean when inserted neat the center of cake.
    11. Cool in pans on wire racks 10 minutes, invert onto racks.
    12. Poke tops of cake layers with a a toothpick. Spoon Drizzling syrup over tops. Place one layer on platter. Spread warmed jelly over layer on platter. Chill 30 minutes. Cover jelly with about a quarter of the bittersweet icing.
    13. Place second layer on top.
    14. Ice the top and sides of cake and press nuts on the sides of cake.
    BITTERSWEET ICING:
    1. Bring cream to a boil. Place chocolate in heatproof bowl. pour boiling cream over it and whisk until chocolate is thoroughly combines. Cover tightly and chill
    2. Chill beaters at the same time. Up to 3 hours before serving the cake.
    3. When soft peak form, sift the confectioners sugar and cocoa and add vanilla and salt. Continue to whipping until combined.

    Do I dare try to make it and eat it?  Would you ever try to make it and/or eat it??

Tuesday, 16 March 2010

Monday, 15 March 2010

  • Wine & Cheese Party!

     

    My fiance and I had a little wine and cheese party last night for just the two of us. We went to the liquor and wine store and ended up buying five bottles of wine. We bought a Spanish red wine, a Californian Cabernet Sauvignon, a French red wine, an Italian red wine, and a German Riesling. 

    Our cheese selection included Dubliner, Parmesan, Asiago, and Goat cheese. We also had pepperoni and crackers. It was a magnificent spread and I thoroughly enjoyed the wine and cheese combination. We of course did not drink all four bottles of wine, but we did consume two of them. More Here...

  • Baker's Dozen: A Batch of Sweet Chocolate Facts for American Chocolate Week

    This is a guest post from CakeSpy.


    Guess what? March 14 marks the start of American Chocolate Week. Like you needed a reason to eat chocolate, right? So, inspired by a list sent to me by Ask.com featuring 10 facts about chocolate, I've added to the list so that you've got a baker's dozen of sweet factoids about the dark and dreamy stuff:

    Who invented chocolate? While Nestle and Johnny Depp would lobby for Willy Wonka, history awards the honors to the ancient Aztecs and Mayans of Mexico and Central America.

    More Here...

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