Love at First Taste

Lo and Behold! I'm alive and Baking!! I just haven't been posting. I've been baking quite a bit since my last post - more baklava, Mocha Cheesecake (Insanely good, albeit just as insanely rich), ice cream, Celestial bars, Pineapple-Cherry Upside-Down cakes, chocolate cakes galore, and more that I don't remember right now....

But now I'm back in full force! And I've found time to bake, *and* post pictures and recipes while whizzing through my last semester at CSUN! Thank goodness Spring Break is next week.

So now, news on the latest adventure.....

Once upon a time, there were two beings. It was love at first taste - nothing was quite so chocolately-moist goodness as one of these particular beings. But, it was not a relationship to last - for that being was doomed to be a birthday cake. And boy, did it do a dang good job of it.

So enlighten me - For all you women - Why can't we just fall in love with chocolate instead? It's *so* much better all around.... It doesn't talk back, is always eternally giving, and tastes absolutely spectacular all the time. Now, there may be a slight problem with reproduction.... but that's beside the point.

And I know it's a cliche, but - Forget Love - I'd rather fall in chocolate. Especially this chocolate cake.

Behold! A Raspberry Chocolate cake from the Taste of Home:

Delicious! And this one actually managed to stand fairly straight.

^ So help me, that's my bane of existance - most of my cakes look like the leaning tower of Piza. Meh. At least their appearance is made up for by the taste.

I made two of these cakes this weekend, Creme Brulee (Which flopped - my fault, I read the recipe wrong and added double the creme =S .... It's REALLY creamy, though!! And more like a custard than a brulee), and Vanilla Gelato. Yes, there's a difference between Gelato and Ice cream. However, next time, I think I'm going to try making it white chocolate flavored... or raspberry flavored....

Either way, I now have something to compare it to - I found out there's a Gelateria not too far from here, and it's suprisingly good! I'll admit, I was impressed when their White-Chocolate-Raspberry Gelato reminded me of the Gelato in Italy. Definitely not as good - but it's a heck of a good rendition.

And now, the recipe! Because Weeva has been bothering me about actually *posting* my recipes....

CAKE:

3 cups sugar

2-3/4 cups all-purpose flour

1 cup baking cocoa

2 teaspoons baking soda

1-1/2 teaspoons salt (I only put 1)

3/4 teaspoon baking powder

1-1/4 cups buttermilk (If you don't have it on hand, have no fear! Buy plain yogurt instead - it tastes magnificent, and makes it a wee bit moist-er)

3/4 cups vegetable oil

3 teaspoons vanilla extract

3 eggs

1-1/2 cups strong brewed coffee, room temperature (and I mean STRONG!)

FILLING:

3 tablespoons all-purpose flour

6 tablespoons milk

6 tablespoons shortening (butter can be used instead)

3 tablespoons butter, softened

3 cups confectioners' sugar

2 tablespoons raspberry liqueur**

1/4 teaspoon salt

2 drops red food coloring, optional (but recommended)

4 tablespoons raspberry jam, melted (spill this)

FROSTING:

1 package (8 ounces) cold cream cheese

1/3 cup butter, softened

1/2 cup baking cocoa

1 tablespoon raspberry liqueur**

4 cups confectioners' sugar (1 pound)

Raspberries and chocolate curls, for decorating

**Raspberry Liqueur can be substitued with Raspberry Extract - 2:1 ratio, liqueur to extract. (e.g., 2 tblsp's Liqueur, 1 tblsp extract). Or, a mixture of both, if you'd like. But, raspberry liqueur can be hard to find.

1. Line three greased 9-in. round baking pans will waxed paper and grease paper; set aside. In a large mixing bowl, combine the first six ingredients. Combine the buttermilk, oil, and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).

2. Pour batter into prepared bans. Bake at 350 degrees (Farenheit) for 35-40 minutes or until a toothpic inserted near the center comes out clean (They may need less time - DO NOT OVER-COOK). Cool for 10 minutes before removing from pans to wire racks to cool completely; discard wax paper (after using a spoon to eat all the crumbs off of it).

3. For filling, in a suacepan, whisk together four and milk until Smoothe. Cook over medium head for 1 minute, or until thickened (and I mean REALLY thickened), stirring constantly. Remove from the heat and let stand until cool. In a large mixing bowl, cream shortening and butter. Gradually add confectioners sugar; mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.

4. Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam (melted). Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes. Spread 1/2 cup filling over layer on the plate to within 1/4 inch of edges. (NOTE: More filling is better, but be prepared for it to ooze out, and to cover the mistakes with the Frosting.) Top with jam-covered cake, then spread with remaining filling. (NOTE: You will probably have leftover filling.) Top with the remaining cake layer.

5. In a large mixing bown, beat cream cheese and butter until smooth. Add cocoa and liqueur; mix well. Gradually beat in confectioners' sugar until light and fluffy. Frost top and sides of cake; top with raspberries and chocolate curls if desired. Store in the Fridge.

Please Note: All of the Notes in the above recipe are mine. =)

If you have any questions, please feel free to ask.

Accusation: Too busy to Bake or Blog

Defendent Pleads: Guilty as Charged.

Verdict: Guilty.

Action: Time Served.



Bwhaha! Ahem. Yes, I've been busy. School, shooting, sleeping, running - no time for blogging! Last weekend I went up to Sacramento for an Archery Competition (and came back with a bruise the size of California - more colorful, though), so no baking then, but I'd baked Creme Brulee and a series of Mini-Bundt Cakes before then, so I should be forgiven.

So, firstly, the first batch of Mini-Bundt cakes. These puppies are a yellow cake with lemon glaze - very good, as far as yellow cakes with lemon glaze go. The main part, is that they're pretty to look at.

Behold, Lemon-ish-Yellow-Mini-Bundt-Cakes:



And my Camera isn't focusing properly again.

And behold, the second batch of Mini-Bundt Cakes. These were baked for work, delivered as such, and tasted like cake-like donuts. Chocolate cake (mostly good, from what I remember) with a chocolate glaze - the chocolate glaze was very good.

And lastly, Creme Brulee with a chocolate lining. I wasn't able to get a torch in time, and the broiling didn't work well, so these were consumed without a traditional carmelized crust. *sniffle* Next time, it will be proper.

But this time, they were quite delicious anyway. Very deliciously-smoothe, especially for a first try.

The picture doesn't do it justice.

And tonight, I baked Pumpkin-Pie Bars. The house smells Delicious. Pictures, explanation, and recipe (I promise!) will follow tomorrow.

In other news, I'm tired, tired, and more tired. I took the train down to LA to visit my sister yesterday afternoon, and we went a house-warming party for one of her co-workers. Delicious combination of me and alcohol. Not that I'm officially allowed to have a great affinity (if any) to that yet, of course.

Let's just say that after having an Ouzo shot (I was floored when I found out it was 40% proof - and 103 calories per shot), a glass of wine, and some beer, I was a very jovial person. We'll just leave it at that. =D

Today, I woke up without a headache, I got a manicure, and spent too much money. But part of it was on a birthday present, so I'm forgiven. Or rather, hopefully I will be when it's delivered in a few weeks.

And, I promise, from now on I'll attach the recipes to these too.

At least I’m good at something.

Well, Lo and Behold, I have had a fairly good week. I made Ice Cream again on Sunday (Spectacular!), had fun at school on Thursday (New dress => made friends with a gentleman who's in two of my classes), was productive today (finished all homework), and baked a cake for work tomorrow.

The only downside, is that I won't be able to try this one, as I'm going into work on Friday, not Thursday. Oh well.

The individual parts of the cake, however, are delicious. As of yet, I think my Lemon Curd and Boiled Icing variations are unmatched. Yes, Ken, even by you. But it's only from practice, I swear - afterall, I did learn from the best. ;-P

Lo and Behold, a be-a-u-tiful Coconut Lemon Cake:

Oh, how I wish I'd be able to taste it. Ah well.

Part-by-part, it was good - but boy, my Kitchen was a royal mess afterwards. I accidently made the icing in a too-small bowl, so by the end it was going everywhere. Literally - Everywhere.

And there's a heck of a lot more dishes to do.

So, until this friday - at which time I'll be baking *something* good. Probably.

Shall we Bake --- Outside??

Well, the second week of back-to-school is over, and I'm officially dead tired. Took a double espresso at 7PM on Thursday night to keep me awake for my last class. Bad habit to get into so early in the semester.

Weather or knot I'm aney mor edukated, well neaver k'now.

But, as this insane heat wave has struck southern Cali, My baking privilidges have been restricted - untill we don't have to run the AC 24/7. It was meticulously figured that since we're running the cool air, I shouldn't heat it by running the 350+ degree oven. I sense the logic in there somewhere.

So, no much-wanted Creme Brulee, (even though I did buy the ingredients), so I had to content myself with a Molten Cake (or series of Cakes - individual ramekins) instead - it was only in the oven for 10 minutes, so I was allowed.

And, it actually turned out very well. No flour, suprisingly enough - eggs, butter, chocolate, and sugar. Moist, Chocolate cake on the outside, with a Chocolate-Mousse-like center. If you don't like chocolate, you're in trouble. If you do, it's a very good dessert.

Behold the very-very-Chocolate-y-Goodness:



And there are still 3 (of the initial 8) ramekins left. And yes, they're under lock and key. Mine.

In other news, there isn't any. I've been dubbed a very "Grumpy" person - and we're suprised.... ? Long, painful week, and the weekend doesn't appear to be any better. Eternally optimistic, I know.

Thank goodness we have Monday off. Now, let's just hope the weather cools down by then, so I can celebrate the day-off with baking.

Please note: If you would like the recipe for any of these, please comment or message me, and I'll be happy to give it to you.

Breaking News: Vacations are Underrated

Well, after two days off from work and school, I have very little to report - which is the best part, actually. For the first time in a long time, I have taken two days to do absolutely nothing productive - it was great.

I baked a cake, ran a little, and got just as much sleep as I normally do (read: not enough). But, for the most part, it was fun.

Now, in regards to the cake.... I made it for a friend's Birthday, which was yesterday, and took it over to her work (my previous work) today. It was very, very good. I definitely love that recipe. Although, I knew it would work out well - it was the same recipe I made for my birthday cake - chocolate, chocolate, and more chocolate.

Behold the chocolate-y goodness:



And tomorrow I go back to school. Suprisingly enough, I'm not to disappointed about this - I get to go to class, smile, and flirt with cute guys again. Who knew I'd actually miss that? Afterall, it's only been one summer. Although, in my favor, I don't think I flirted with a single guy all summer.... Well, that's not entirely true. But for the one case, it was all in fun (If it wasn't, I think the recipient would be rather worried... =P ).

Next time: Outcome of the first day of school, A quick update on how I never get together with certain friends anymore (or not, on second thought), and a Tarte Tatin with Pate Brisee and Creme Fraiche (Finally.).

Life, The Universe, Everything: 42

(The title is a tribute to Douglas Adams' Hitchhikers Guide to the Galaxy)

The outcome of last week: I baked a'plenty, shot fairly well, and ran a whopping 42 miles (Hence the title) - with 10 of those being on Sunday. I'm trying to run at least 7 miles a day - does the word insane come to mind? (Hey, if i'm going to bake, I have to counteract it with running - and the running helps my shooting, too.)

The Baking consisted of the Mocha Rum Cake and the Coffee Crumb Cake - which you already saw - a Lemon Layer Cake, and a French Apple Cake. '

The Lemon Layer cake was very, very good - although as it's the third time I've made it, it'd better be good. I went a little bit overboard on the lemon rind, though - hence, the lemon filling wasn't as good as it should have been.

But the cake as a whole, was delicious. The only thing topping its taste was how well I decorated it.

Behold, one of my few bouts of Creativity:

And a view from the top:

It was just as good as it looked.

Insofar as the French Apple Cake, though, I'll admit I was rather disappointed. It didn't flip out of the pan nearly as well as it should've, and the mernigue on top did not help it very much. The apples were spiced very well with Cinnamon and nutmeg, but overall, it could've been alot better.

Behold - the Merngiue-y French Apple Cake:

Next time I get my hands on apples (Tonight, anyone?), I'll just make the Tarte Tatin with Pate Brisee and Creme Fraiche (I love the french language - makes me feel like a real baker! =P )

And continuing with this week...

The Beginning of this week: I baked a little, worked a little (switched to part time, thank goodness), and I get two days off before school starts - Yay!

So, on my first day off in who knows how long, I go visit my previous work, and my previous (spectacular) boss, Linda.

It was great - I'd forgotten how much I loved that place.

I'd meant to make that Tarte Tatin last night, and bring it in for them, but I was tired. So, I'll make that tonight, and maybe make a Chocolate dessert too, just for Linda - a chocolate lover after my own heart. ;)

If all works out, I will have two days to put my cookbooks (and my kitchen) to good use.

And now, it's time for a long-awaited nap, before more shooting, running, and baking this afternoon.

Baking: The Ambrosia of Life

But it has drastic effects on my waistline. .... Or rather, my flimsy excuse for one.

But behold! I come bearing gifts - Photos and reviews of the previous baking escapades.

Wednesday's dessert, the Italian Wedding/Creme Cake, was supurb. It may be dense, but it was oh so moist. Delicious. I'm *definitely* keeping that recipe. Note for the future: grind up the pecans in the icing better.

And a quick summary of the week, as of Friday: I ate to much, and was too hard on my poor shin. I baked enough. I almost ran enough (26 miles and counting - 8 on Thursday alone), didn't sleep nearly enough, and was gifted with two new cookbooks - the baking amount will increase. And the best part: it's 11:45PM and I still need to take a shower. Yes, I know I'm unbelieveably brilliant.

But, as I stated, I recieved two new cookbooks, as a sort of thanks-for-staying-and-putting-up-with-us from my three female co-workers - I was estatic. My first very own cookbooks!! For baking recipes nonetheless.

So, being the person I am, I run home, and start baking.

I begin with a Chocolate Mocha Rum Cake. A brilliant friend of mine forgot to tell me that his Dad's birthday was at the end of July - so I made a cake for him a little late. And, if that friend of mine is lucky, he'll be home early enough to try a piece, too.

The cake is a Wow, though - and that's only from tasting the frosting. Let's hope the flavors don't conflict too much - it's not sweet, but with coffee, chocolate and rum - I don't know which flavor will dominate, and take the cake (pardon the pun ;) ).

But here's a picture: (I'm going to shoot my camera if it gives me any more cruddy pictures like this... )



Hopefully, it will be delicious.

It's 9PM at night, and after I finish the cake, I remember that I need to bake something for the family that takes us shooting on Saturday mornings. So, I look through my brand-new cookbook with Dad, and we comment on recipes. Lo and behold, a Coffee Crumble Cake shows up. This is one of Dad's hands down favorite desserts, and I haven't yet been able to make one perfect for him. (i.e., identical to the ones bought at Starbucks) So I make this wonderful looking coffee cake, go for another run while it's baking, come home, and let it cool. Cut, put a few pieces on to a plate, and try a tiny tiny piece of one in the pan.

Sometimes, I suprise even my self. This coffee cake was light, fluffy, smoothe, and the crumble on top wasn't too crumbly, too try, nor excessively sweet. Just Wow.

Behold, a picture (albeit not a very good one):



Hopefully it will be just as good a night old.

And now, it's time for that shower, and then bed.

Next: A delicious Lemon Birthday Cake, and a Coconut Cake. (Plus the outcome of both of these.)

....Do we think I like cakes?