No, I'm not talking about when it's too cold and when your waistline starts to fail you... I just wanted to leave a note about the ice cream that I posted on a few weeks (months?) ago... I made the Coconut Custard Ice Cream the other day for a dinner party that had a Thai theme to it. Upon taking a bite of the frozen, coconut-y, creamy deliciousness that was topped with toasted almonds and cocoa nibs, my friend A looked at me and said "Oh my god, my nipples just got hard. This shit is GOOD!!!"
So, you should make it, and then go cut some glass or something.
I'll post one of my grandmother's only tasty recipes - butterscotch brownies - in the near future. She couldn't cook worth a damn, except for her coleslaw (which took her all day in the kitchen because she was totally a mess in there) and her butterscotch brownies and butterscotch pudding. I don't know what it was about her and butterscotch, but she could sure make delicious things with it!
Back to work!
Tuesday, July 24, 2007
Monday, July 2, 2007
Molteny Chocolatey Goodness
Hi there!
Remember me?
I let my life get in the way of my blogging & baking, so many apologies.... there is just no excuse for that!
To get back into your good graces, here's a recipe that I've made several times for recent birthdays and anniversaries - it's easy, it's elegant, and it tastes damn good too. I got this recipe from Epicurious and it appeared originally in the January 2001 issue of Bon Appétit.
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1-1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1-1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
Preparation
For cakes: Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream.
Let me know what you think of this.... enjoy!
Remember me?
I let my life get in the way of my blogging & baking, so many apologies.... there is just no excuse for that!
To get back into your good graces, here's a recipe that I've made several times for recent birthdays and anniversaries - it's easy, it's elegant, and it tastes damn good too. I got this recipe from Epicurious and it appeared originally in the January 2001 issue of Bon Appétit.
Cakes
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons (1-1/4 sticks) unsalted butter
3 large eggs
3 large egg yolks
1-1/2 cups powdered sugar
1/2 cup all purpose flour
Vanilla ice cream
Preparation
For cakes: Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)
Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Serve with ice cream.
Let me know what you think of this.... enjoy!
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