March 8, 2009

Magnolia Bakery’s German Chocolate Cake

Happy Birthday to Casey!

This year I decided to try something new for Casey’s Birthday. I made him his second favorite kind of cake–German Chocolate!

What you see here is my first attempt! It turned out SUPER good. Very light and fluffy- So light that it didn’t hold it’s shape like a regular cake might. But when it gets into your mouth who really cares? My 4 year old nephew even chimed in “So good when it hits your lips.” ha!

This cake is a show stopper. Soo rich! Soo gooey! I think I caught a few people in my kitchen putting swiping their fingers up against the frosting for a taste!

We had some for breakfast this morning and it didn’t disappoint! I am currently suffering from a sugar coma. So shocked I am able to type this!

and here’s a little peak of our breakfast this morning!

Magnolia Bakery’s German Chocolate Cake

For the Cake:
-4 oz Baker’s German’s Sweet Chocolate, broken into squares
-1/2 cup water
-2 cups all purpose flour
-1 1/2 teaspoons baking soda
-1/4 teaspoon salt
-4 large eggs, separated, at room temperature
-1 cup butter, softened (two sticks)
-2 cups sugar
-1 teaspoon vanilla extract
-1 cup buttermilk

For the Frosting:
-1 1/2 cans evaporated milk
-6 egg yolks
-2 cups sugar
-1 cup butter, cut into small pieces
-2 teaspoons vanilla extract
-4 cups sweetened, shredded coconut
-2 cups coarsely chopped pecans

Directions:
1. Preheat oven to 350.
2. Grease and flour 3 9×2 inch round cake pans, then line bottoms with wax paper.
3. In a small saucepan over low heat, combine the chocolate with the water, stirring to melt the chocolate, and blend well. Set aside and cool for 10 minutes.
4. Meanwhile, in a medium sized bowl, sift together the flour, the baking soda, and the salt. Set aside.
5. In a small bowl, lightly beat the egg yolks, about 1 minute.
6. In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugar until light and fluffy, about 3 minutes.
7. Add the egg yolks, beating until well combined.
8. Add the chocolate mixture and the vanilla extract.
9. Add the dry ingredients in thirds, alternating with he buttermilk, beating after each addition, until smooth.
10. In a separate bowl, beat the egg whites on the high speed of an electric mixer until soft peaks form. Gently fold into batter.
11. Divide batter among the prepared pans.
12. Bake for 25-30 minutes or until a cake tester comes out clean. Be careful not to over bake, as this cake has a different, lighter texture than most.
13. Let cake cool in pans for 10 minutes.
14. Remove from pans and cool completely on wire rack.
15. In a large saucepan, beat together the evaporated milk and the egg yolks.
16. Stir in the sugar, the butter , and the vanilla extract.
17. Stir over medium heat about 15-18 minutes or until thickened and bubbly and golden in color. Remove from heat.
18. Stir in the coconut and pecans.
19. Transfer to a large bowl and cool until room temperature and of good spreading consistency (about 2 hours.)
20. When cake has cooled, spread frosting between layers and over top of cake.

***I had a hard time frosting the sides because the frosting turned super gooey. I just popped the bowl in the fridge and let it cool for about 20 minutes and it was perfect for spreading!***

around the home, Uncategorized

March 7, 2009

Current Favorite Snack:

Fuji apple slices with fresh lime juice squeezed on top. I think I’ve had this for an afternoon snack every day for the past two weeks. You should try it!

around the home, Uncategorized

March 2, 2009

it’s march!

I can’t believe it’s March! That means spring is almost here! We’ve been experiencing white/gray skies here mixed with TONS of rain. I can see all the budding leaves ready to pop from the trees soon. It’s so funny how it all happens in a day!

This past weekend I had a visit from my bff. Soo good Soo good. It was really nice going for a long walk and having girl time. It’s amazing how much of my days are spent doing baby talk…It feels good speaking like a grown up again!

We went to Herbivore in San Francisco (Valencia location). Super Super good.

We got a vegan glazed donut

I ordered Apple, Carrot, Ginger juice

I had a char-grilled veggie sandwich with pesto

LOOK AT ALL OF THOSE VEGGIES!!!!

Today we are hanging out. Missing woot. Even the cats are beside themselves.

It was a very good weekend. Hopefully we will see some bits of sunshine this week. Happy Monday, internet!

around the home, Uncategorized

February 25, 2009

spring!

It all started with my husband bringing home some cherry blossoms the other night. They make me swoon instantly! Spring is near! I can see it through my kitchen window!

Right now, my head is stuck in spring and my clothing is stuck in winter! What I would give to bury these freezing feet in a warm sandy beach right now!

What I love about spring:
-the bright/fresh colors
-dishes with asparagus
-the blossoms
-the slight chill in the air
-the budding leaves
-Whoppers Easter Egg Candies

In a matter of months I’ll be begging for a cool breeze!

What do you love most about spring?

recipes, Uncategorized

February 22, 2009

Raisin Scones

A small warning…these scones are highly addictive and extremely easy to make. After the batch came out of the oven, I thought “OH CRAP. THIS IS TOO EASY! I was immediately panic stricken…thinking that I might be making these in my sleep and eating all of them before I woke up.

hmmm…so that’s why I was dreaming about scones….

In about 30 minutes I had 10 hot scones sitting in my kitchen cooling. Not a great idea for this carb addict! So utterly good and tempting! I’ll save these for a special occasion….like only on days that end in Y.

Super simple. Very VERY very tasty. Buttery…yummy… like a biscuit procreating with a scone. I suppose it would be more scone-like if there was a little more sugar. You decide!

Raisin Scones
(recipe Everyday Food-except with Raisins instead of Currants)

Ingredients:
-2 cups All Purpose Flour, spooned & leveled
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/2 teaspoon salt
-3 tablespoons sugar
-1/2 cup (1 stick) cold, unsatled butter, cut into small pieces
-3/4 cup raisins
-1/2 cup low-fat buttermilk
-1 large egg, lightly beaten
-1 tablespoon milk

1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. In a bowl stir together flour, baking powder, baking soda, salt and 2 tablespoons sugar.

2. With a pastry cutter or two knives, cut in butter until mixture resembles coarse meal. Stir in raisins. Make a well in center; add buttermilk and egg, and stir just until combined. (do not overmix)

3. Transfer dough to a lightly floured work surface; knead 5 or 6 times. Pat into an 8 inch disk. With a floured 2 1/4 inch round biscuit cutter, cut out rounds. Reroll and cut scraps once.

4. Transfer to baking sheet, about 1 1/2 inches apart. Brush rounds with milk, sprinkle with 1 tablespoon sugar. Bake until scones are golden brown, 12 to 15 minutes. Let cool on a wire rack.

Add some butter and honey on top! That’s how we roll!

recipes, Uncategorized

February 18, 2009

Nigella’s Vietnamese Noodle Salad

WHY DID I WAIT SOOO LONG TO MAKE THIS??? Seriously! I am sooo kicking myself that I didn’t make this years ago! It was featured on Nigella’s Show titled-*Feel- Good Food* I wanted to make this noodle salad the first time the episode aired. That was years ago!

We scarfed this down for lunch on Sunday, and then next day I had the last helping with some Sriracha. Talk about spicy Feel-Good Food!

It’s very light and totally healthy. The crunchy snap peas & bean sprouts are perfect with the soft shrimp & rice noodles. The dressing has the perfect amount of acid and bite! YUM!!!

Casey begged me to put this in rotation. Oh I totally will! I’d like to make it once a week at least!

Nigella’s Vietnamese Noodle Salad

(recipe found here)

Ingredients:

Vietnamese Dressing:
2 cloves garlic, minced or crushed
2 fresh long red chiles, seeded and finely diced or julienned
2 tablespoons finely minced fresh ginger
4 tablespoons fish sauce (nam pla)
1 lime, juiced
4 tablespoons water
1 tablespoon sugar
2 teaspoons vegetable oil
1 teaspoon sesame oil

Salad:
8 ounces cooked small shrimp
6 ounces glass noodles
4 ounces sugar snap peas
4 ounces bean sprouts
3 scallions, sliced into thin circles
1/2 cup finely chopped fresh cilantro leaves, to garnish

To make the Dressing:

Simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week.

To make the salad:

Marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in
cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they’re not actually wet.

In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts.
Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired.

Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate.

recipes, Uncategorized

February 17, 2009

Easy Sticky Buns

Monday morning I jumped on the opportunity to makes these sweet sticky buns. I had it in my head that I was going to make them sometime this holiday weekend so I seized the opportunity while the boys slept. Much to my surprise the prep was SUPER easy and we had sticky buns in no time.

They are pretty. They make your house smell yummy. What could be better than puff pastry, cinnamon, sugar, pecans & raisins? Maybe someone paying off your mortgage? Yes please!

I saw Ina Garten make these on her new show “Back to Basics” on the Food Network. Instead of making your own dough, you use pre-made puff pastry. Not quite Sandra Lee…much more polished & refined. One word-Divine! Next time though, I might reduce the amount of butter I put in the muffin tins. I mean I LOVE butter, but I’m not ready to face a clogged artery just yet 😉

and now onto my plate for breakfast!

I split this recipe in half to make only 6 sticky buns. 12 would prove too tempting in my house. I kid you not.

Easy Sticky Buns
Recipe Adapted from Ina Garten
(check out the full recipe here)

Ingredients
-1 stick unsalted butter, at room temperature
-1/3 cup light brown sugar, lightly packed
-1/4 cup pecans, chopped in very large pieces
-1 sheet frozen puff pastry, defrosted

For the filling:
-1 tablespoon unsalted butter, melted and cooled
-1/3 cup light brown sugar, lightly packed
-1 1/5 teaspoons ground cinnamon
-1/2 cup golden raisins

Directions

Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.

Take the stick of butter at room temperature and mix it with 1/3 cup of brown sugar until well combined. Place 1 tablespoon of the mixture in each of the 6 muffin cups. Distribute the pecans evenly among the 6 muffin cups on top of the butter and sugar mixture.

Lightly flour a wooden board or stone surface. Unfold the sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Push down to adhere the nuts to the dough.

Bake for about 25 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.