Monthly Archives: December 2015

Candy, Guest Post, Uncategorized

Betsy’s 1, 2, 3 English Toffee

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TwoCarolines_BetsysToffee_1.jpg

You can’t tell me that the holidays are done! It’s not truly over until you are passed out in a sugar induced coma on New Year’s Day. (I know we were healthy yesterday, but that earns us the right to be gluttons for another few days, right?) Well, we here at Two Carolines have got your back. This toffee recipe is super easy and ever since my rad friend Betsy taught my roommates and I this recipe years ago in San Francisco, it’s been my go-to! She was kind enough to offer to share it with all of you, as well! Lucky us, right? So, without further ado, here is Rad Betsy with her perfect 1, 2, 3 Toffee recipe…

I’m so happy to share my family’s homemade english toffee recipe!  For as long as I can remember, this toffee has been a staple of the holiday season in my house.  My grandmother use to make it during the holidays, my mom still makes it during the holidays to gift to friends and neighbors and now I do the same.  It’s always a hit, has a big wow factor and couldn’t be easier to make.

The method we use is the “1, 2, 3 recipe.”
1 cup granulated sugar
2 sticks salted butter
3 tablespoons water
Put all ingredients in your biggest, heavy-dutiest frying pan on HIGH.  Before you do this make sure you have an 8 or 9 inch metal cake pan right next to you.
Cook on high stirring CONSTANTLY with a wooden spoon.  You’ll watch it change from a melted butter looking mixture to a more creamy looking mixture and before you know it, it’ll start turning light brown.  Literally stir, stir, stir, stir until it’s basically the color of a brown paper bag (that’s how my mom and grandma always described it…no candy thermometers involved!).  While still stirring the boiling hot mixture, pour it into your cake pan and you’re done!  It will literally be just starting to smoke when you quickly dump it carefully into your cake pan.
I usually take my frying pan directly to the sink and turn hot water on it right away and I use my spoon to scrape out any remaining toffee.
Let the toffee cool in the pan for apx. 10-15 minutes or until you can sprinkle chocolate chips on it without them sinking right in (about 10 minutes).  The remaining heat from the toffee will melt them within a couple of minutes.  Once melted, smooth them over the top with the back of a spoon.  Traditionally, I top them with finely chopped walnuts but you can experiment with whatever you like (fleur de sel for your non-nut friends is delicious)!
Once completely cooled and chocolate is set, turn it out on a big sheet of foil.  I then gently bang/tap it into pieces with a mallet or my knife sharpening tool from my knife block…whatever works.
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Added bonus is the nuts that remain on the foil make the BEST ice cream topping.  Nuts with little shards of toffee and chocolate = heaven.
So that’s the official Taylor/Heywood/Santos family recipe!  It can take a tiny bit of practice.  If you cook it too long, you’ll know it b/c it’ll have a slightly bitter taste.  If you cook it too little, it may be a bit chewy.  You’ll get it though!  It’s really quite an easy process.  I have two cake pans and I’ll usually do two batches late in the evening…get them all ready and then in the morning they are perfectly ready to prep and package up for friends and neighbors.
Happy holidays!
Bars, favorites, Uncategorized

Creamy Salty Browned Butter Rice Krispie Treats

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I’ve had more than a little insight on myself while living abroad this past year and a half. One of these “ah-ha” moments was realizing that if I don’t have access to something I could have back home, I get an insatiable desire to possess and/or consume it. Even if it’s something that I never really cared about that much before in the homeland. Before we get all Freudian on what that could mean about my psyche, let’s just get into how obsessed I became with Rice Krispie treats. There is no Rice Krispie cereal here in Berlin and therefore, I got a major itch to make Rice Krispie Treats. Thankfully, I had a friend get a box for me in Italy, and another sweet friend sent me a care package with supplies to make the elusive treats. Included in the package was white chocolate chips—her secret ingredient. Around this time, I had a few people tell me about Smitten Kitchen‘s recipe with browned butter and sea salt. I figured that this concoction, plus the addition of white chocolate chips would put this unassuming dessert insanely over the top—and I was extremely correct. So in conclusion, if you want some bourgeois Rice Krispie treats that will blow everyone’s mind, get on it and exercise your right to buy up all the Rice Krispies you can get your hands on and make these.

4 ounces (1/4 pound or 1 stick) unsalted butter, plus extra for the pan
1 10-ounce bag marshmallows
1 cup white chocolate chips
Heaping 1/4 teaspoon coarse sea salt
6 cups Rice Krispies cereal (about half a 12-ounce box)

Butter an 8-inch square pan.

In a large pot, melt butter over medium-low heat. Stirring constantly until browned and smelling nutty. Watch carefully, so as not to burn.

As soon as the butter turns golden brown, turn heat to low and stir in the white chocolate until melted. Turn off the heat, add the marshmallows and stir until melted and smooth—return to low heat if necessary.

Remove the pot from the stove and stir in the salt and cereal together. Once halfway mixed, I butter my hands and get in there to make sure everything is evenly distributed. Immediately spread into prepared pan and press down until even. Let cool completely (ha—yeah right!) before eating. Wait for copious amounts of compliments and proposals of marriage and co-habitation.

Recipe adapted from Smitten Kitchen

Bars, favorites, Uncategorized

Apricot Bars

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TwoCarolines_ApricotBars.jpg

Recently, one of my favorite humans came to visit me—my cousin Bret and I have had a special bond, since I was a wee little one, so it was a delight to have him visit. We walked all over Berlin, going to Christmas markets and eating our way through the city. Dreamy, right? He was jonesing for our Grandma King’s Apricot Bars, so I asked my mom for the recipe and whipped them up really quick. Now, there is some doubt cast on whether this is the right recipe or not, but regardless I’m sticking with this one, because it’s on point! This recipe is super easy and cinchy to alter since it’s so basic. I changed out 2 oz. of the apricots and used candied ginger for a holiday twist, and a drizzle of glaze for an added touch.

Ingredients

Apricot Filling
8 ounces dried apricots (I did 6oz. apricots, and 2oz. candied ginger)
1/2 cup white sugar
2 tablespoons lemon juice
water to cover

Base Ingredients
1 cup all-purpose flour
1 cup old fashioned rolled oats
1 cup packed brown sugar
pinch of salt
1/2 cup butter, browned

Directions

Preheat oven to 350 degrees F (180 degrees C).

Coarsely chop apricots (and ginger pieces, if using) and place in small saucepan. Add lemon juice, and white sugar. Add enough water to just cover the apricots. Bring to a boil, and cook until fruit is soft and the liquid cooks down and is glossy.

Mix flour, oatmeal, pinch of salt, and brown sugar together. Melt butter until browned and stir into flour mixture. Put 3/4 of this mixture into 8 x 8 inch greased pan. Spread apricot mixture over crust. Sprinkle remaining oatmeal mixture over apricots.

Bake for about 35 minutes.

Note: You could easily switch the fruit to anything your little heart desires—Or top with a glaze and add slivered almonds or pecans. This is a really versatile, easy recipe!

Apple desserts, breakfast, breakfast sweets, Cake, Uncategorized

Brown Sugar Apple Cake

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brown sugar apple cake

There are so many apple cakes out and about these days, and at least as many coffee cakes, and probably hundreds of cinnamon crumb type of cake situations, but I swear, this one wins on all counts.  I call it Brown Sugar Apple Cake because it has 2.5 cups of that sweet brown goodness.  So I might be failing a little when it comes to the expressed goals at our last twocarolines meeting to include more simple (hello- babka!) and healthy (um….nope) recipes.  I will keep those goals in mind in future postings, but for now, I will show you how to make what is truly one of the most delicious cakes in my repertoire. We usually eat it as a breakfast cake but it certainly has what it takes to star in a dessert cake show as well.  And you’re welcome to omit the apples, if you’re CRAZY! This cake won’t judge, it bakes up perfect either way.

For the cake:

1 stick butter

1 1/2 cups packed light brown sugar

2 large eggs

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

1 cup sour cream

1 teaspoon vanilla extract

2 cups peeled, cored and chopped apples (usually 2 large-medium apples)

Crumble Topping:

1/2 cup packed light brown sugar

1/2 cup all purpose flour

1/2 teaspoon cinnamon

4 tablespoons unsalted butter softened

Brown Sugar Glaze:

1/2 cup packed light brown sugar

1/2 teaspoon vanilla extract

2 tablespoons water

 

Make the Cake:

  1. Preheat oven to 350.  Lightly grease a 9×13 glass baking dish with either butter or cooking spray.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.  Add the eggs 1 at a time, beating after the addition of each.
  3. In a seperate bowl mix flour, baking soda, cinnamon and salt.
  4. Add to the wet ingredients, alternating with the sour cream and vanilla.
  5. Fold in the apples. Pour into prepared baking dish spreading out to the edges

Make the Topping:

  1. In a bowl combine the sugar, flour, cinnamon, and butter, and mix until it resembles course crumbs.  Sprinkle topping over cake.
  2. Bake until golden brown and set, 35-40 minutes.  Remove from the oven and let cool 5 minutes or so.

Make the Glaze:

  1. Combine the sugar, vanilla, and water and mix until smooth.  Drizzle the cake with the glaze and let harden slightly.

I think this cake is best after it’s cooled down completely, but if you can’t help yourself go ahead and serve warm.  It keeps as long as it’s sealed for a good 3-4 days.

Recipe adapted from Emeril Lagasse Apple Coffee Cake with Crumble Topping and Brown Sugar Glaze 

 

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Uncategorized

Chocolate Babka

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chocolate babka

I have been intrigued and intimidated by the twisty beautiful sweet bread known as the “Babka” for some time now.  I talked myself out of attempts to make it assuming it would we way too hard and should probably be left to the professionals, but you guys, I did it, and IT WAS AWESOME!  I’m certain that if I can pull this off, you can too, so don’t wait as long as I did and seriously just make this, you’ll be so glad you did!  I did enlist the help of my favorite food blogger @smittenkitchen Deb Perelman who gave super helpful step by step instructions and tips.  I can’t say I strayed to far from her recipe, but I’m excited to mix it up in future batches.  I’m sure you could make this with a cinnamon spice filling that would be epic or even something fruit-ish like with raspberry jam and cream cheese.  Listen to me getting all excited about the babka possibilities of my future.  Please enjoy!

Dough –

4 1/4 cups all purpose flour

1/2 cup sugar

2 teaspoons instant (rapid rise) yeast

grated zest of half an orange (you could also do a lemon, but orange was sublime)

3 large eggs

1/2 cup water (cold is fine) and up to 1-2 tablespoons extra if needed

3/4 teaspoon salt

2/3 cup butter at room temperature

 

Filling –

4 1/2 ounces (130 grams) dark chocolate (or 3/4 cup chocolate chips)

1/2 cup butter (cold is fine)

scant (means, not all the way full) 1/2 cup powdered sugar

1/3 cup cocoa powder

1/4 teaspoon cinnamon (optional, but awesome)

 

Syrup –

1/3 cup water

6 tablespoons sugar

 

Make the Dough

  1. Combine the flour, sugar yeast and zest in the bottom of the bowl of a stand mixer.  Add eggs and 1/2 cup water, mixing with the dough hook until it comes together; this may take a couple of minutes.  It’s okay if it’s on the dry side, but if it doesn’t come together at all add some extra water a tablespoon at a time.
  2. With the mixer on low add the salt and the butter, a spoonful at a time, mixing until it’s incorporated into the dough.
  3. Mix on medium speed for 10 minutes until dough is completely smooth; you’ll need to scrape the bowl down a few times.  After about 10 minutes, the dough should began to pull away from the sides of the bowl.   I needed to add a few extra tablespoons of flour to help this process along.
  4. Coat a large bowl with oil – I used the mixer bowl by taking my dough out for a minute and greasing it down then plopping the dough back in.  Cover with plastic wrap and let it refrigerate at least 6 hours or overnight.  (don’t worry if it doesn’t look like it doubled, it won’t rise as much as you think – but it will still work!)

Make Filling IMG_9871

  1. Melt butter and chocolate together until smooth.  Stir in powdered sugar and cocoa; mixture should form a spreadable paste – but it’s not super thick – it thickens up as it cools.  Add cinnamon if desired.

Assemble Loaves

  1. Coat two 9-by-4 inch loaf pans with oil or butter and line the bottom of each with a rectangle of parchment paper.  Take half the dough from the fridge (leave other half chilled).  Roll out on a well-floured counter to about a 10 inch width (side closest to you) and as long in length.  So about a 10×12 inch square or thereabouts.
  2. Spread half of the chocolate mixture evenly over the dough, leaving a 1/2 inch border all around.  Brush the end farthest away from you with water.  Roll the dough into a long tight cigar and seal dampened end.  Keep as cold as possible – I put my cigar in the freezer while I rolled out the other half.  IMG_9876
  3. Repeat these steps with the other half of the dough
  4. Gently cut log in half right in the middle, then cut your now two logs length-wise right down the middle opening them up and lay them next to each other cut sides up.  Do the same with your other cigar/log of dough.
  5. Pinch the top ends together and gently lift one side over the next, forming a twist, keeping the cut sides up because they are so pretty.  Pinch at the other end once you’ve made your twist.  Don’t stress out if it isn’t perfect – it will all look great and taste amazing and the next rise will hide mistakes for you.
  6. Put your twisted dough into the prepared loaf pan and repeat with other dough.
  7. Cover with damp tea towel and let rise a good 1 1/2 -2 hours at room temperature.  Pre-heating oven to 375 towards the end of your rise.

Bake and Finish Cakes

  1. With oven at 375 – Remove towels, place each loaf on the middle rack of your oven.  Bake for 30 minutes, but you can check doneness at 25.  Mine needed the full 30.  My first I took out too early and it was a bit undercooked in the middle.  If your babka is done you will feel almost no resistance when you push in a toothpick or cake tester.
  2. Make syrup while babka’s are baking.  Bring sugar and water to simmer until sugar dissolves.  Remove from heat and set aside to cool a little.  As soon as your babka’s leave the oven, brush the syrup all over each.  It will seem like too much, but will taste perfect.
  3. Let cool about halfway in the pan, then transfer to a cooling rack to cool the rest of the way (not something we had the patience for but suit yourself).

Recipe from Smitten Kitchen 2016

 

buns and rolls, Uncategorized

St. Lucia Saffron Buns (Lussebullar)

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One of the benefits of living in Berlin is being so close to other cultures that I haven’t been exposed to previously. In my time here, I’ve made good friends with a wonderful (and of course very attractive, as northern europeans tend to be) Swedish couple. Girl Swede and I like to get together and bake during the week and she is always introducing me to her amazing traditional Swedish recipes. On December 13th, the Swedes celebrate St. Lucia Day and these buns are a traditional confection that accompanies the holiday. You know I’m down for any holiday that comes with it’s own special food! Bring on the light crowns and long live the Swedes!

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6 ounces butter, melted
2 1/2 cups lukewarm milk
3/4 teaspoon saffron threads (or 1 gram of saffron powder)
1 cup sugar
1.7 ounces fresh yeast
1/2 teaspoon salt
1/2 cup quark or full-fat greek yogurt
2 pounds wheat flour, or as needed
Raisins, for garnish (Girl Swede and I like more raisins throughout the roll, so we added a handful or two to the dough)
Beaten egg, for brushing

 

Place the butter and milk in a medium bowl. Using a mortar and pestle (or a teaspoon and small bowl, since that’s all we had), grind the saffron with a pinch of the sugar, and stir into the mixture. In a large bowl, dissolve the yeast in a little of the lukewarm butter mixture, then add the remaining butter mixture, the remaining sugar, quark or greek yogurt, the salt and raisins as desired.

Gradually add enough of the flour (almost all of it) to make a workable dough, kneading for 10 minutes by hand or 5 minutes in a mixer with a dough hook. Shape into a ball, sprinkle with a little flour and cover with a cloth. Allow to rise in a warm spot for 30 to 45 minutes.

Transfer the dough to a floured work surface, and knead in additional flour if the dough is sticky. Break off a piece and form it into a ball about 2 inches wide (60 to 70 grams if you are weighing). Roll the ball out into a snake, about 14 inches long. Then curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough. Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30-45 minutes. Preheat the oven to 400.

Brush the buns with beaten egg, and press raisins lightly into the dough. Bake until golden and risen, or until a toothpick inserted into the center of a bun comes out dry. Smaller buns may take 8 to 10 minutes; larger lengths and braids, 15 to 20 minutes. Cool the buns on a rack under a cloth.

Recipe adapted from The New York Times

breakfast, breakfast sweets, Uncategorized

Double Dark Chocolate Muffins

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IMG_0302Chocolate for breakfast is kind of a thing for us here at the King casa – one of my children would go to school hungry if I didn’t give her something slathered in Nutella every morning.  The only time she’ll make an exception is when there’s a chocolate muffin involved.  This is only one of our favorite chocolate muffin recipes the other I will share with you soon – but let’s be honest and admit that sometimes, we eat an unfrosted cupcake for breakfast and call it a muffin so we can pull it off.  These are so decadent that a swirl of frosting on top would make for an epic cupcake, but because some nights (particularly the ones with newborn babies) require sweet chocolately mornings, I’m going to call these muffins and feel really good about it.

 

Ingredients –

2/3 cup dutch process cocoa (you can totally use normal cocoa, but the dark and decadent factor goes through the roof when you use the good stuff)

2 cups all purpose flour

1 1/2 cups light brown sugar

1 teaspoon baking powder

3/4 teaspoon espresso powder (I don’t have any so I don’t use this)

1 teaspoon baking soda

3/4 teaspoon salt

1 cup chocolate chips

2 large eggs

3/4 cup milk

2 teaspoons vanilla

2 teaspoons vinegar

1/2 cup butter melted (or you can use 1/3 cup vegetable oil – I like to use coconut oil but those pictured have butter)

course sugar or pearl sugar for topping

 

  1. Pre-heat oven to 350.  Line standard muffin pan with cups and grease the bottoms of your cups.
  2. In a large mixing bowl, whisk together the cocoa, flour, sugar, baking powder, espresso (if using) baking soda, salt and chocolate chips.  Set aside.
  3. In a medium bowl , whisk together the eggs, milk, vanilla, and vinegar.  Add the wet ingredients, along with the melted butter, to the dry ingredients, stirring to blend; there’s no need to beat these muffins, just mix until combined.
  4. Scoop the batter into the prepared muffin tin.  Sprinkle with raw sugar or pearl sugar.  Note that the cups will be heaped with batter and the muffin will bake into a mushroom shape.
  5. Bake the muffins for 20-25 minutes – mine are usually done closer to 20, or until a cake tester comes out clean.  Remove from the oven and after 5 minutes take muffins out of the pan and allow them to cool on a rack for about 15 minutes before eating.  I individually wrap what we don’t eat the first day or two and put them in the freezer so we can defrost in the morning and eat them for weeks.

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Recipe from King Arthur Flour Chocolate Breakfast Muffins – side note, their website is so awesome and their Instagram feed is beautiful so check it if you’re into food!

Uncategorized

Double Chocolate Chili Cookies

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Last year, at around this time, my parents came to visit me in Berlin. We went to as many Christmas markets as we could and took a road trip through other parts of Europe. It was so wonderful! One of our trip highlights was here in Berlin. We went to get this amazing rich and sehr lecker (very delicious as they say in Deutsch) hot chocolate at Fassbender and Rausch. And sorry but, there is no Michael Fassbender to greet you, unfortunately. However, you can get a lot of cakes and other treats, but most importantly their hot chocolate—which is basically just melted chocolate bars—a great break from the super cold weather! I ordered the chocolate with chili and became obsessed with the flavor combo. Cut to my birthday this year and my friends here gave me about 10 bars of Lindt Chili Dark Chocolate—such good friends, right? Since that time, I’ve had the idea that I want to make those into cookies and now here we are. If you like spice at all, you will love these! Chewy, a little crispy, extremely chocolatey and obviously, spicy.

TwoCarolines_DoubleChocolateChiliCookies

1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 bar of dark chocolate (ideally 70% cacao), coarsely chopped
1 bar of  Lindt Chili Dark Chocolate, chopped into small chunks
1 stick (8 tablespoons) butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
chili powder for topping

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt 1 bar of coarsely chopped dark chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in the chili chocolate chunks.

Scoop batter using a 1 1/2-inch ice cream scoop; place 2 inches apart on parchment-lined baking sheets. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Once cool, take small teaspoon and carefully sprinkle with chili powder until desired spicyness. (You can even wipe some off after and it still will look nice)

Recipe adapted from Martha Stewart

Cake, Uncategorized

Chocolate Truffle Cake

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FullSizeRenderI am a purveyor of sweets in general, but when it comes to things of the chocolate cake variety, my love runs deep.  There are a number of chocolate cakes I make on the regular, and most of them are quite easy, but for this craving I let my 6 year old daughter pick whichever cake she wanted from my Martha Stewart Cakes book – the result was this beast of a beauty that tastes even better than it looks and was so fun to make with my littles.  As per usual Martha doesn’t make things simple, but she does generally make things quite delicious.  Often “from scratch” cakes are not as springy and moist as I want them to be, but this one had the perfect crumb and was layered with a ganache filling that made it all so decadent. I choose to use my own frosting because her super pretty glossy “rich chocolate frosting” would have required me to chop ANOTHER pound of chocolate, and seriously, even for a chocolate hoarder like me, 2 pounds of good chocolate is hard to part with for one recipe.  I used my always good chocolate buttercream, and I’m going to go on ahead and say it turned out about as delicious as a cake can get.

Cake – 

1 cup plus 2 tablespoons unsalted butter at room temperature (plus more for pans)

1/2 cup plus 1 tablespoon unsweetened cocoa powder plus more for pans

(tip: I marble my cocoa with dark cocoa at a ratio of about 3 to 1 so any recipe that call for cocoa powder gets a little ride on the dark side)

1/4 cup plus 2 tablespoons boiling water

3/4 cup milk

2 1/4 cups cake flour (she says to sift it, but who has time for that noise)

3/4 teaspoon baking soda

1/2 teaspoon salt

1 3/4 cups sugar

2 teaspoons vanilla extract

3 large eggs lightly beaten

IMG_9294Whipped Ganache filling – 

1 pound bittersweet (or semi-sweet if you prefer) chocolate finely chopped

2 1/2 cups heavy cream

 

Frosting – 

3/4 cup butter melted

1 cup unsweetened cocoa

4 cups powdered sugar

1/2 cup milk

1 1/2 teaspoon vanilla extract

pinch of salt

 

For the Cake:

  1. Preheat oven to 350. Butter three 9-by-2-inch round cake pans; line with parchment rounds, and butter (or spray) parchment.  Dust with cocoa, tapping out excess.  Sift cocoa into medium bowl.  Stir in the boiling water until smooth; gradually whisk in milk.  Set aside to cool.
  2. Whisk together flour, baking soda, and salt in a bowl.  With an electric mister on low beat butter until fluffy, 3-5 minutes.  Gradually beat in sugar, scraping down sides of bowl a few times.  Beat in vanilla.
  3. Add eggs in 3 batches, beating well after each addition.  With a mixer on low speed, add flour mixture and reserved cocoa mixture a little at a time in alternate batches, starting and ending with the flour; beat until just combined.
  4. Divide batter evenly among prepared pans; smooth tops with an offset spatula.  Bake rotating halfway through, until a cake tester comes out clean, 20-25 minutes.  Transfer pans to a wire rack to cool 15 minutes.  Turn cakes out on racks to cool completely.
  5. With a serrated knife, trim tops of cakes to level.  Place bottom cake layer on a cake stand or platter, and spread evenly with about 1 1/4 cups whipped ganache; top with second layer and 1 1/4 cups ganache.  Top with third layer.  Spread remaining whipped ganache over top and sides of cake to form a crumb coat; refrigerate until ganache is firm, about 30 minutes.
  6. Spread chocolate frosting over top and sides of cake, using an offset spatula to create large swirls.  If you have chocolate curls they make a pretty decorate topping – I didn’t have any and it still looked pretty and tasted great.

For the Whipped Ganache

  1. Place chocolate in a large heatproof bowl.  Bring cream to a boil over medium-high heat; pour over chocolate, swirling to cover completely.  Let sit 10 minutes.  With a flexible spatula or small whisk, gently stir chocolate and cream until combined.
  2. Refrigerate ganache, stirring every 5 minutes or so until mixture is cool to the touch.  Whisk ganache until it just barely begins to hold it’s shape and is slightly lighter in color.  Do not over-whip, or mixture will become grainy (ganache will keep thickening after you stop whisking) use immediately.

For the Frosting

  1. Melt the butter.  Stir in cocoa.  Alternately add powdered sugar and milk beating to a nice spreading consistency.  You may need additional powdered sugar or milk to achieve the right texture.  Add salt and vanilla and mix well.

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Recipe adapted from Martha Stewart Cakes cake book.

Uncategorized

Supergood Superfood Breakfast Bowl

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Does anyone else in the room feel like they need a bit of a detox this time of year with all the delicious and rich foods around? Or at least a fighting chance to start the day right in the morning? I clearly have a penchant for breakfast foods and grains, so I’m sharing another recipe that I make often. I am the type to get hungry every two hours, but this breakfast keeps me full all morning and—bonus—zero guilt!

This recipe is for one bowl, so obviously scale up as needed.

Start with:
1/4 cup pearl barley (or steel cut oats, but they don’t have those in Berlin)
1 tablespoon quinoa (red, white, black—whichever you prefer)
1 1/2 cup boiling water

Cook for about 15 minutes on the lowest heat until water is almost absorbed and grains are getting soft.

Add:
3-4 dates, chopped
3-4 dried apricots, chopped
1/2 tablespoon chia seed
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds (pepitas)
1 tablespoon dried cranberries
1 tablespoon golden raisins
1 tablespoon slivered or sliced almonds
dash cinnamon
smaller dash nutmeg
splash of maple syrup
(I just throw these in willy-nilly, but I’m trying to use measurements for recipe purposes, so feel free to play with proportions and ingredients)

Cook together another 5 minutes or so until desired consistency. Top with toasted coconut chips and a large helping of feeling REAL good about yourself.