Triple Chocolate Stout Cake with Kaluah Cream Cheese Frosting

      Earlier this week I got a text message asking for ideas about cupcakes.  We talked about peanut butter cupcakes with a Hershey's kiss dropped in it before it was baked, and we talked about pumpkin cupcakes.  There was talk about making individual cheesecakes with Oreo or chocolate chip cookies as the "crust" in the bottom and then I said it, chocolate cupcakes with Kaluah cream
cheese frosting.  The second I typed those words in my phone the idea was stuck in my head.  And when I get something on my mind I just have to do it, but I really didn't need a cake sitting around my apartment just to be eaten, that would ruin my diet.  Luckily I have a great outlet for these kinds of things at Hopsewee Plantation. 
      For the cake itself I finally decided on a recipe that I have had great success with in the past a Chocolate Stout Cake that I found on Epicurious.  The stout compliments both the chocolate and the coffee flavors that are such a big part of this cake.  I used a double chocolate stout, which is the reason I call this cake a triple chocolate stout cake.   A few warnings and amendments to this recipe.  First, I will say that this recipe makes a huge amount of batter.  Also it calls for calls for 8 inch pans, but your cake will be extremely tall if you do this, even in 9 1/2 inch pans my cake would not fit under my cake dome.  I would even go as far as to say that you might want to do a 3 layer 8 inch cake and 4 cupcakes.  Also take the oven down to 325 and check at 40 min, the edges of the cake get a little crispy before the center is done otherwise.  While the cake is cooling get your Kaluah frosting going, and be sure the fully cooled before frosting. 
      Because it is often too sweet for me, I usually will opt for a French or Italian buttercream (ie frosting made with eggs) instead of a simple buttercream, but I didn't feel like fighting with the Kahlua in the egg mixture.  So I made a simple buttercream, which you will be delighted to know really just means butter (and cream cheese in this case) and powdered sugar.  This Kaluah frosting turned out to be awesome, just remember you will need a good bit of it, this is a big cake.  Start out by softening
2 lbs cream cheese and
2 sticks of butter
then in a saucepan mix 1/2 cup kaluah and
1 tsp instant espresso and reduce by half.  The extra coffee powder will help give the icing a slight caramel color plus a little bit extra coffee flavor.  If you don't have espresso powder I just threw some coffee grinds in (like 1 TBS) and then strained it out so it would't leave flakes in my frosting.  Let this mixture cool down. 
      In a stand mixer with a paddle attachment beat the cream cheese and butter until smooth being sure to scrape the bowl once or twice during this process.  Next add 3 LBS powdered sugar in 3 parts mixing on low speed between each one until they are all worked in, then add the kaluah reduction.  Beat on high speed for 2 min, scraping once or twice to make sure everything is fully incorporated. 
      Making sure the cakes are fully cooled put about 1/2 to 3/4 cup frosting between each layer and a thin crumb coat on the outside.  Place in the freezer for at least 30 min before putting a final layer on the outside.  Then chill for a minimum on 30 min before serving. 

      I will suggest making yourself a glass of milk before  you start in on this cake . . . or maybe a White Russian! 

Cheesecake, schmeesecake

         Many people are afraid to make cheesecake thinking that it's too complicated or too easy to mess up.  But there is no need to be afraid of this treat.  Most people cook cheesecake too long my advice to you is-- don't be afraid of the jiggle.  The jiggle is actually what tells you it's done. When a cheesecake is cooked correctly it will fluff up slightly and when tapped it will have a slight jiggle to it, in the same manner that a quiche will, because it is the same basic principle you are looking for the egg to set in order to hold the cheesecake together once it cools.

Raspberry White Chocolate

      A very basic cheesecake has only a few ingredients.  There is the crust which is some kind of cookie ground up, mixed with butter and sugar and then packed into the bottom of a pan.  You should use about 1 1/2 cup of cookie crumbs to 1/4 cup melted butter and 1/4 cup sugar.  This should yield enough crust for a 9 inch pan. If you are feeling a little frisky maybe just press some chocolate chip cookie dough into the bottom of the pan and let it bake up with the cheesecake itself. For the actually cheese part I  tend to use 1 egg per 8 oz of cream cheese (or other filling) so for example 2 lbs of cream cheese (4 packs) would get 4 eggs.  And then for each 8 oz of cream cheese 2 TBS sugar so 1/2 cup sugar for 2 lbs cream cheese.

Lemon Thyme Blueberry

      Now for a new york cheesecake they add sour cream to it, but just a touch, so add about 1/4 cup to your 2 lbs of cream cheese (the same amount of egg should be fine).  Or you can add many other flavorings.  I love pumpkin cheese cake (and will do a post with a full recipe in the fall) but  you can substitute out 8 oz of cream cheese for 8 oz of pumpkin and use 5 eggs, just because the pumpkin is a little wetter than cream cheese.  You can fold in lemon, lime or orange zest to your batter, chocolate, fruit flavors or maybe some herbs.  Maybe add some liquor like Cassis, Grand Marnier, Rum or Kaluah.  Then you can always top your cheesecake with fruit preserves, chocolate, caramel or maybe some nuts.  These, as I said, are all general variations one can make in a traditional cheesecake.  They are in fact simple additions and if you are creative you can have, in the end a very unique delight.  (I made a blueberry lemon thyme cheesecake at work the other day, sweet, savory and got great reviews by all!) 
      So for the cheesecake recipe I decided to make I'm once again going to reach into the vault of my childhood memories, and try to create something that I loved as a kid.  This one makes me kind of a dork, but still, when we were kids my dad would get the turtle cheesecakes from Sam's.  I loved those things.  But I don't have a Sam's membership and honestly don't know if they even sell this partitular item anymore.  So better to make it! Mine came out a little thinner than I usually like, so the pictures are going to be a little different than yours will come out.
      First I used oreos to make the crust.  Like I said
1 1/2 cup oreo crumbs
1/4 cup melted butter
1/4 cup brown sugar
Mix them together then pack them into a 9in spring-form pan.  I like using the bottom of a nice wide flat glass to pack the crust down.  It makes it really even and keeps you from getting it all over your hands.  Just be sure to spray the bottom of the glass with a little pan spray so the crust doesn't stick to it.
Next you'll need:
2 lbs (4 packs) cream cheese softened, feel free to use 1/3 fat or fat free
4 eggs
1/2 cup sugar
in mixer combine cream cheese and sugar.  Beat until smooth.  Add eggs in one at a time, scraping the sides once or twice to be sure it is fully incorporated.  Scrape into your pan but don't worry about spreading it out evenly yet.  You are going to swirl some caramel into it for a little added flavor.  So in the microwave on half heat melt
10 caramel bite squares (don't eat the rest yet, you are going to need some more for after the cheesecake is done baking)

      Drizzle the melted caramel over your batter in the pan then swirl it in being careful not to break up the bottom of the crust.  I  generally swirl as I am spreading it to the edges and then take a knife and cut back and forth through the swirl for extra texture.  Once you've done this it's ready to go in the oven.  325 degrees for 35-40 min, until you get that jiggle I was talking about at the beginning.  Now pull it out and sprinkle with
1/2 cup chopped walnuts
and put it back in the oven for 3-5 min, just to get the walnuts a little toasty.  Pull it out and let it cool for 15 min or so and then sprinkle with
1/2 cup mini chocolate chips
then melt 10 more caramel bite squares
and drizzle over the top so that it looks pretty.  Chill for at least 4 hours before serving.
                     Hope you have been inspired.  
                        Now to go enjoy my slice!

     

Yogurt Scones

      This summer I've been working to put up different jams and preserves for when we don't have wonderful cheap fruits about all the time.  Of course the problem with having all these tasty treats around is that you needs something to eat them with.  What could be better than scones? 
      Once I got to thinking about scones I decided that I wanted to come up with a healthier recipe that is super simple and fast.  Scones are pretty much like biscuits that are a bit sweeter.  They crumble and have a flaky texture with a gentle buttery and sweet flavor.  The recipe I finally ended up with is pretty neat because it is high protein (for a bread) with 6 grams and only 190 calories a piece and it's simple, only 4 ingredients. 

2 Cups self rising flour (or you can use regular flour and 1 TBS baking powder, 1 tsp baking soda)
1 tsp salt
1/4 cup frozen butter
1 cup vanilla Greek yogurt
      Simply mix the flour and salt then grate the frozen butter into the flour mixture.  Mix it in and gently break it apart and rub it together with your fingers to help it layer into the scones.  Next gently mix in the yogurt until the dough just comes together then turn out onto a lightly floured surface and knead once or twice.  Then form into a 8-9 inch disk and cut it into 8 pieces.  Put it on a pan with parchment leaving a little space between each piece for it to rise.  Brush them with a little milk and sprinkle with sugar.  Bake at 375 for 15-20 minutes, until they begin to brown on top just slightly.  Spread with your favorite jam or preserve and enjoy while hot! 

I cut mine in 6 this time, but they are too big.

      I was really excited that this yogurt trick worked because the Greek yogurt makes this whole recipe easier.  First the yogurt is your flavor and sweeter.  while you can always fold in other things berries or chocolate chips why not fold in another flavor of yogurt like honey fig or lemon (maybe with some fresh thyme) or any of the other plethora of flavors they sell.  Also the yogurt is the source of protein in these scones, and double plus bonus they are delicious!!!
       Hope you enjoy a nice simple recipe for a change.  My sister informed me that things that I think are simple are often more complex when looked at through a different set of eyes. 

Jalapeno Oatmeal Cookies

      Monday is my last(ish) day at the Okra Grill.  I'm sad to leave because I have learned much and have made some good friends, but all things must come to an end.  As a little farewell I have decided to make cookies for my co-workers.  As I'm sure you know I'm not the kind of person to make just any cookies and these little treats have been part of my life since high school.  Some of the band parents would make these and those of us, the brave few, who were willing to dare jalapeno cookies were well rewarded. These cookies are an absolute delight and after getting the recipe I have left a string of people in my life similarly addicted to them.
      The recipe that I was given was simply to make the cookies according to the recipe on top of the Quaker quick oats container leaving out the cinnamon and raisins and replacing them with 2 finely chopped jalapenos and butterscotch chips.  Over the years I've fussed and fiddled and finally came up with a few changes that send them over the top.
      First remove the seeds of 2 jalapenos and finely dice.  Set these aside.  Then take 1 1/2 sticks softened butter and cream in a mixer them along with 1 cup brown sugar and 1 cup white sugar.  Add 1 egg and 1 TBS water mix until blended.  In a separate bowl mix together 1 cup AP flour, 1 tsp salt and 1/2 tsp baking powder.  Then add this to the sugar/butter/egg mixture and mix until combined.  Last mix in 3 cups old fashioned oats, 1 cup toffee chips, and the chopped jalapenos until the dough just comes together. 
      Spoon the dough onto cookie sheets lined with parchment being careful to leave a good amount of space for the cookies to spread.  Bake at 350 degrees for 12-15 min turning and switching the pans half way through so that the cookies all bake evenly. 

      I really love the taste of the toffee chips in the cookies, but it does tend to make them spread so if you do use the quick oats recipe and toffee chips be sure to add about 2 TBS more flour.  And don't be afraid to kick it up a notch and add another jalapeno or simply don't remove the seeds.  Hope I get a few more people hooked!  Happy eating. 


PS-- Just a few comments I got today at work about the cookies!

~"um, jalapeno cookies? yea, no thanks"
~"you know Eva, you really need to bag these up and sell them!"
~"Well, I liked the cookie part. . .  that part was good, but the jalapeno part, well not so much"
~"don't you think these could be a little spicier?  I think they should be spicier!"
and my favroite . . . ~ "woah! those had jalapenos in them? I just thought they were stinking delicious!"

When it rains . . . it pours

      Literally! And yes, this post has absolutely nothing to do about food and is only related to work by the fact this happened while in my chef coat. 
      Walking to my car after work today and was just 100 feet from it and all the sudden a wall of rain came crashing down.  It was such a torrent of rain that I could not see the car in front of me, and I was in a park so there was so shelter of any kind.  So I put my head down and forged forward, eyes closed and hands outstretched, hoping that my car was still directly in front of me.  At some point I fell off the curb and crash landed in the car.  Still had to go down the other side to get in the drivers seat and got everything totally soaked.  It was crazy.
      Even after the drive home is was still pouring and I just took my shoes off and walked up to the apartment.  ended up standing in the door while Mark went to get me a towel.  Then of course 10 minutes later when I went to walk Bailey there wasn't a drop of rain . . . Sigh. . . such is life.

Chicken and Beans

      Today was a long day at work made even longer by a meeting tonight at 5 and then an (extra) early day tomorrow.  So ok, the last thing I wanted to do was spend an hour making dinner, although I do have time to let it cook while I run to my meeting.  So folks, this is going to be short and simple. 

Notice the burny one in the back.  Too hot . . .

4 skin on chicken thighs
1/2 cup flour (seasoned with salt and pepper) 
1 TBS fat- butter, bacon fat, olive oil, your choice and
1 large can baked beans  your favorite, I used Maple bacon Yum.



      Dust the chicken thighs with seasoned flour.  In a large skillet (I used an 8 inch cast iron) brown the skin side of the chicken in the fat on medium high heat.  This will take a few min so be patient and don't turn the heat up too high otherwise you'll just burn.  Then flip them over so you have skin side up (maybe throw some fresh thyme in there) and dump the can of beans on top.  Cover it and into the oven it goes.  Set it for 300 and walk away for at least 2 hours.  When you come back dinner is ready.  The braise makes the chicken nice and tender and you get all the delicious flavor of the beans right there.  A really easy 1 pot meal.

Chicken Bruschetta

      We've had a really wonderful spring growing season.  The right amount of rain accompanied by plenty of sunshine has made for beautiful, sweet fruits and vegetables.  The tomatoes, in particular have been, plump, fragrant and quite tasty.  This is another one of Mark's favorite dishes that makes wonderful use of these tomatoes. 
      There are two key factors to the dish, the first being a beautiful, ripe tomato.  Select a tomato that is plump, fragrant, and firm, but not hard.  Remove the core and dice it to about 1/4 inch squares.  Drizzle with 2 TBS Olive Oil 1/8 tsp freshly ground pepper and a heavy pinch of salt.  Chiffinode 5-6 fresh basil leaves and add them to the mix.  Allow to sit for a few minutes to marry the flavors before serving.
      Next cook chicken, either in a pan or on a grill.  You could actually do this in advance if you would prefer cold chicken, or simply don't want to heat up your kitchen that much on a summer's day.  (using some rotisserie is another good option)
      The next factor that really makes this delicious is a hearty rustic bread to use as the base.  You want it to have a firm crust, and to be chewy but still have that lovely open texture.  Slice nice thick pieces, approximately 1/2- 3/4 inch thick and fry them in a small amount of oil on each side until they begin to brown.  Let cool slightly on a rack so that both sides stay crispy.  Then spread with some Boursin Cheese, lay out the sliced chicken and top with a generous portion of the tomato basil mixture.

      This is delicious and fresh and a great way to enjoy your summer tomatoes.  I have also been known to make it with shrimp (though it's harder to eat) or just the tomatoes on grilled bread makes a lovely appetizer or vegetarian meal.  Hope you enjoy.

Best Baguette

      At the beginning of 2009 I moved to Portland, Oregon to attend culinary school.  While many people see Portland as a food mecca for people that are seeking farm to table foods and unique dining experiences I was most excited about the Asian food in the area.  I remember my first trip to Oregon stopping in Hood River at China Gorge and thinking to myself "why can't we have Chinese food like this in the South"  but this was just the tip of the iceberg. 
       When you are used to pork fried rice, moo goo gai pan, General Tao's chicken and egg drop soup a bowl of beautiful noodle soup with diakon, black mushrooms, duck and cilantro in a beautiful clear broth is like a breath of fresh air.  There are Chinese restaurants that serve real Chinese food to real Chinese people, Vietnamese noodle shops and Japanese restaurants where they serve more than sushi and hibachi. Of course Mark and I had our favorite restaurants, but we were always willing and happy to try something new.  One of our favorite Japanese places was The Takahishi where they had the best ramen I've ever tasted.  Now I'm not talking the packaged stuff.  No, this was beautiful, aromatic, and fresh.  Perfect.
      This post, though is not about ramen.  It's about Baguettes.  I know you are confused at this point.  What do baguettes have to do with Asian food?  Well for about 90 years the French occupied Vietnam.  When they left the thing that stuck was the French breads.  Many of these though got a Vietnamese spin.  The Baguette made instead of with all wheat flour got some rice flour added in making it light and fluffy.  Then they made sandwiches filling them with traditional Vietnamese ingredients:  Daikon and carrot slaw, cilantro, head cheese or marinated beef and kwepie mayonnaise.  I learned about these delightful sandwiches at Best Baguette, and since we moved I've been craving one.
      While scanning through one of my baking books I found that I've been sitting on a recipe for the baguettes for years so today Mark and I gave it a go.  First try the baguettes didn't turn out perfect.  The crust is off and there wasn't enough water in the bread.  I really should know better than cutting a recipe in half first try.  Also think they needed a little bit of steam to rise correctly, but they still taste good, so we went ahead with the other parts.  Mark made out slaw, I pulled cilantro out of my garden and we marinated thin cut pieces of beef as well as come bacon (yes marinated bacon) and all I can really say is that we are going to have to do this again and again until I get these baguettes right!  Because still it was absolutely delicious.