Tag Archives: recipe

Molten Chocolate Cake

Remember Araxi and that insane molten chocolate cake? Well, it was too good to live without.

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With a cakey around the edge and a gooey, chocolatey mess, in the middle it is not to missed and is even better when consumed with a generous dollop of ice cream!

(The recipe is available as part of the google books preview of Araxi’s sensational cookbook.)

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Peanut Butter Nutella Cupcakes

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Smooth, moist peanut butter cupcakes crowned with nutella buttercream. If chocolate and peanut butter are a match made in heaven, then adding hazelnut to the mix makes this a combo forged in outer space.

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The recipe I used comes from here. It’s great on its own, but filling these cakes with something gooey and peanut buttery would only add to the effect. Next time, I’m planning on whipping some peanut butter up with cream cheese and a splash of vanilla (natch!) and piping that into their centers. Mmm, mmm, mmm.

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Sluts and Man-Whores

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What, you didn’t think I was talking about people, did you?

One typical Friday night, a couple friends and I decided to do a little baking. But this wasn’t just any cooking affair. We went all out with Slutty Brownies and Man-Whore Bars–sinful smorgasbords of chocolate confection.

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As evidenced by the above assembly, our only concern was loading up on sugar.

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Slutty brownies first: a chocolate chip cookie layer, topped with oreos, finished off with fudgey brownie.

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Next up, man-whore bars: chocolate chip cookie, followed by chocolate ganache, rice crispy treat, reese’s pieces, oreos, more rice crispy treat, more chocolate ganache, and extra chocolate chip cookie crumbs.

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We bought LOTS of marshmallows for an optimal marshmallow to rice crispy ratio.

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The finished products were delicious, yet a little overwhelming. But, then again, that was the point, wasn’t it?

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The slutty brownies were based on a recipe from one of my all time lifestyle blogs: the Londoner.

You’ll need one batch of chocolate chip cookie dough, one batch of brownie batter (chewy, not cakey, if you please), 16 oreos, and an 8×8 baking pan. I used the classic Joy of Cooking recipes–always a safe bet.

The procedure is simple. Preheat the oven to 350ºF. Spread the cookie dough along the base of a greased 8×8 pan. Lay out the oreos in a neat grid, and pour the brownie batter over them evenly. Stick ’em in the oven for half an hour, or a little longer if the brownies still seem raw when tested with a toothpick.

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Man-whore bars are just as straightforward, with a few more bits and pieces.

The recipe is based on this gorgeous blog post.

The procedure is simple.

1. Bake a batch of cookies–the Joy of Cooking formula is the best in my opinion. (However, I recommend decreasing the butter just a touch–it’ll make for a less gooey cookie crust, something to your advantage, in this particular case). Spread a thin layer–about 1/4 in thick along the base of an 8×8 baking tin. Bake the rest of the dough on a cookie sheet–you’ll need it for the top layer of the bars. Bake them until golden, or according to whatever recipe you choose to use.

2. Next up: chocolate ganache. Melt 8 oz dark chocolate, 2 tbsp butter, and 3/4 cups cream in a double boiler. Let it simmer a bit and stir the mixture over the heat until it becomes shiny. Let it cool. After a few minutes, you can stick the bowl in the fridge to speed the process. At this point, spread half of the mixture evenly over your chocolate chip cookie base.

3. For the rice crispy treats, melt 3 tbsp butter in a large saucepan. Then add in 10 oz marshmallows. When those are all liquefied, mix in 4.5 cups of rice crispies.

4. Rice crispy treats solidify quickly so this stage is critical. Spread half of them over the chocolate ganache layer, then hurriedly sprinkle on the reece’s pieces or peanut butter cups. Lay out a grid of oreos on top of that and then cover that with the remaining rice crispy treat mix.

5. The the finishing touch, spread out the remaining chocolate ganache and press the cookie crumbs on top.

Et c’est tout! Bon appétit!

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Butternut Squash Soup

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You may recall that a couple weeks ago I was in Canada, eating an exquisite meal at Araxi, pouring over the cookbook longingly. Days later, that dinner was still fresh in my mind – that dark molten chocolate cake interior, those pickled beets, the texture of that incredible butternut squash soup. By Saturday, I could wait no longer.

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Recipe:

Adapted from Araxi: Seasonal Recipes from the Celebrated Whistler Restaurant

You’ll need…

  • 1/2 cup butter
  • 2 sliced shallots
  • 5 lb butternut squash
  • 7 cups vegetable stock
  • 3/4 cup grated Parmesan
  • 1/4 cup whipped cream
  • 2 tbsp toasted pumpkin seeds
  • 1 tbsp chopped chives
  • salt and white pepper

1. Heat the butter in a large saucepan (you’ll have to add in all of the squash later on) and sauté the shallots until they’ve become slightly browned.

2. Add in the squash and some salt and white pepper for seasoning, cover the pot, and cook for 20 minutes over low heat, or until the squash is soft.

3. Pour the stock in and let the mixture simmer for 5 minutes or so.

4. Stir in 1/2 cup of parmesan and then remove the soup from the heat after a couple minutes.

5. Pureé the soup thoroughly and pour it through a mesh sieve.

6. Stir in the whipped cream and add more seasoning as necessary.

7. Serve out portions, topping each portion with a bit of parmesan, a few pumpkin seeds, and a pinch of chopped chives.

Bon Appetit!

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Wasted on Chocolate

I know I haven’t posted in a little while… But now I’m back! And trust me, this cake well and truly makes up for my online absence.

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Dubbed Chocolate Wasted Cake, this sugary tour de force is deliciously decadent.

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I found this recipe while trolling around on what is perhaps one of my favorite buzzfeed lists ever: 71 Reasons Candy Hearts are Stupid, a string of 71 images of mouthwatering chocolate creations cleverly set to Marvin Gaye’s “Let’s Get it On.”

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Chocolate Wasted Cake is constructed as follows. Two layers of chocolate cake, each soaked with a bit of liqueur, are glued together and coated with chocolate icing. Next, the sides of the cake are tiled with chocolate chips, the top with candy pieces. The final touch is a drizzle of chocolate ganache. Are you drooling yet?

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As I made minimal changes to the original recipe, I’ll leave you to refer directly to those directions.

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You’ll need LOTS of these.

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For the top of your masterpiece, the candy selection is up to you. The original recipe suggest kit kats, twix bars, and kisses. But butterfingers, snickers, and malted milk balls also make for a pretty heavenly combo.

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Hazelnuts and chocolate must be one of the best duos of all time. Frangelico is a liqueur that literally tastes like nutella. Why soak your cake with anything else?

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One slice of this baby and you’ll be wasted on chocolate goodness in no time.

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An Oversized Oreo

This cake looks just like an oreo an tastes like one, too. Two layers of not-too-sweet chocolate cake with a thick, creamy layer of vanilla buttercream between them. Mmm, mmm, mmm.

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Along with the cake pop pan, my mother brought back another kitchenware impulse buy: a set of cookie-shaped cake pans.

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I originally made this cake for a friend’s half birthday (I missed her real one!) but when she was home sick, I had no choice but to find another audience. Luckily we honor choir singers had a 90 minute bus ride in store. The perfect time to enjoy a slice of chocolate cookie-cake. It was a hit, so I have promised to replicate this cake for the birthday girl!

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This recipe was adapted from the one on the cake pan box. While having these items makes for a cool looking cake, I’m sure it’ll be equally delicious made in any other accoutrement.

For the cake, you’ll need…

  • 1/2 cup cocoa powder
  • 220 g bittersweet chocolate
  • 1 cup flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 3/4 cups (scant) sugar
  • 4 eggs
  • a generous 2 tbsp vanilla extract

1. Preheat the oven to 180ºC (350ºF) and grease the pans. If you are using pans with flat bottoms, I recommend lining the bases with circles of wax paper.

2. Melt the chocolate and butter together in a double boiler over gentle heat, stirring until blended smoothly

3. Sift and whisk together the flour, cocoa powder, baking powder, and salt.

4. In another bowl, beat together the eggs, sugar, and vanilla. Then the chocolate mixture, and finally the dry mixture.

5. Divide and spread the batter evenly into the two pans. Bake for about 35 minutes, or until a toothpick comes out of center with a few crumbs on it.

And for the icing…

  • 4 1/2 cups (560 g) confectioners’ sugar
  • 185 g unsalted butter
  • 3 1/2 tbsp skim milk (you may or may not need to add a little more to adjust the texture)
  • vanilla!
  • a pinch of salt

Sift the sugar and mix all of the ingredients. If the icing feels too stiff, simply add a touch more milk. This buttercream is divine! The sugar-butter ratio works beautifully and makes for a smooth and sweet interlude to crumbly chocolate cake.

Assembly: Wait about 10-15 minutes before taking the cakes out of their pans. Put one layer down, smooth all of the buttercream frosting out evenly across the top, and lay down the second cake. Voila!

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Cake Pops

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A couple days ago, my mother returned to Tokyo, her suitcases packed with goodies from the States. Among them were a number of new and exciting baking implements, including a cake pop pan! I couldn’t resist. So, last night, I made an inaugural batch of pops.

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Traditionally, cake pops are made by mashing together cake and icing in order to get neat little rotund structures. With a pan, all you need is a nice, dense cake or, alternatively, brownie batter.

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As this was my first attempt, I followed the chocolate cake instructions on the packaging, making just a couple alterations, like adding vanilla – every recipe of this ilk can benefit from a splash.

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When the batter was finished, I spooned it into the pan, put the cover on, and slid it into the oven.

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While we waited, my mother and I completed the New York Times crossword over tea and stolen bites of batter.

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Finally, twenty minutes were up, and out they came.

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Now, for the assembly.

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For the cake pops’ chocolate coating, I purchased couverture chocolate, high quality chocolate made with extra cocoa butter. This confection melts quickly and hardens beautifully with a lovely, smooth sheen.

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I usually melt chocolate in a double boiler. But as I was a little short on time, pyrex and microwaving, it was. The white chocolate got a little singed on top. Not to worry! Everything always turns out for the best. The little bits of crusted white chocolate ended up tasting like praline, not to mention add a satisfying crunch to the coating.

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Recipe for 24 cake pops (includes extra batter for eating)

You’ll need…

  • 3/4 cup semi-sweet chocolate chips
  • 1/2 cup butter (I used a scant half cup since many recipes seem to add too much.)
  • 3/4 cup sugar
  • 3 tbsp cocoa powder
  • 2 eggs
  • 3/4 cup flour
  • 1/4 tsp salt
  • a nice dose of vanilla
  • lollipop sticks (I didn’t have any so I tried jumbo toothpicks… They worked but orchestrating decorations and coating was bit tricky.)
  • approx. 400 g couverture chocolate (I used half white, half dark. The choice is up to you!)

1. Heat the oven to 375ºF and grease the pan. Greasing both sides completely is important as it ensures easy pop extrication.

2. In a double boiler, melt the chocolate and butter together. Stir until smoothly mixed.

3. Pour the chocolate mixture into a new bowl and add the following gradually, beating as you go: sugar and cocoa powder, then eggs and vanilla, then flour and salt.

4. Generously spoon the batter into the bottom half of the pan, cover it up, and bake for 20-22 min, or until a toothpick comes out almost completely clean.

5. Allow the cake pops to cool for about 5 min before removing them from the pan and let them cool completely before inserting lollipop sticks.

6. Carefully melt the couverture.

7. Insert a lollipop stick into each pop. I didn’t try this, but I’ve heard that dipping it into a bit of melted couverture can help it stay in.

8. Dip each pop into the melted chocolate and delicately spin it to get rid of excess chocolate. Sprinkle on desired decorations and set on a sheet of wax paper.

9. Place your sheet of wax paper (on a plate) into the fridge for 15 min to harden the chocolate coating and you’re done. These treats will not disappoint!

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Cookie Bowls

This weekend, I was trolling around the internet looking for desert ideas for a nice home-cooked meal when I ran across some luscious looking cookie bowls. I read through a few recipes, but most seemed to be either sugar-cookie bowls or chocolate chip ones made with margarine. Ich. I wanted something chocolate, without compromising flavor. So, I opted for my favorite chocolate chip cookie recipe of all the time: the classic Joy of Cooking model.

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First, I made the batter just as I would have for normal cookies, decreasing the butter a little to make the dough a little stiffer and thus more likely to hold a bowl-like shape.

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I did not, however, lessen the amount of chocolate. A full cup went into this dough.

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Next, I rolled my dough, that is, what was left of it, into a log and set in the freezer to toughen up a bit. Cookies are good, but dough is better. With my sister and mother circling the bowl like vultures, a good chunk of it definitely disappeared during transfer.

Ok… maybe I had something to do with that too…

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A few hours later, out came the log. It was time to experiment. As dictated by some of the recipes I found online, I took out a cupcake tray, turned it upside down, and covered a few of the molds with tin foil. I then molded cookie dough over these mound… and promptly consumed the remaining morsels.

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When the bowls came out, the results were, shall we say, interesting.

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Oozing over the baking sheet, they almost looked alive.

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Some of them were not as bowl-ish as I would have hoped.

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Others actually came out pretty well, although I have to admit that taking the foil off them was a real effort.

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Recipe:

Adapted from The Joy of Cooking

Ingredients:

  • 1 cup + 2 tbsp flour
  • 1/2 tsp baking soda
  • 2/3 stick butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/4 tsp salt
  • 1 cup chocolate chips
  • vanilla!

1. Preheat the oven to 375ºF.

2. Mix the flour and baking soda.

3. In a separate bowl, cream the butter and add both sugars.

4. Next, beat in the egg, salt, and vanilla, followed by the flour mixture and chocolate chips. (For the record, lessening the chocolate chips might make the cookie bowls hold up better – not a compromise I was willing to make.)

5. Turn a muffin tin upside down on a cookie sheet and cover 5 or 6 of the metal mounds with tin foil.

6. Mold cookie dough onto the mounds.

7. Cook. Start with 12 minutes, rotating the tray halfway through. I generally undercook cookies because I like them doughier and chewier. In this case, however, cooking them for longer will yield more bowl-like cookies. Cook them until golden brown.

8. Let the bowls cool completely before peeling off the foil.

9. Invert, add ice cream, and enjoy this over-the-top dessert!

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