German Chocolate Cake with Ooey-Gooey Caramely Coconut Frosting

I know, I know -- I haven’t posted here in f.o.r.e.v.e.r.  But I want to get back to it, at least once in a while; if not to share recipes and adventures with others, but also to have a record of things that I want to do again (i.e. a place to easily find them).

And away we go….

This week, on Monday night in fact, I made a German Chocolate Cake for an awesome friend’s birthday on Tuesday night.  It was only the second or third time I’d ever made a cake from scratch at home.  I had hesitated to make scratch cakes because they just aren’t the same as boxed ones, and we (the collective we of society) have become so accustomed to what comes out of those boxes that the texture, and even the color, of homemade cakes can seem….odd.  Right?  But Jason reminded me that this is what cakes are *supposed* to be like, and being a food purist/snob/=P, I realize that this is the way I should have been making cakes all along, and it’s also how I *will* make cakes from now on.  From scratch.

The recipe looks complicated at first, but it really wasn’t.  A little time-consuming?  Yes.  But totally worth it.  And like I said to the group before we cut into this thing: “It isn’t the prettiest cake, but hell if it ain’t gonna taste good; between the cake and frosting it contains almost a full pound of butter!"

I Googled as I usually do to find a recipe that I thought looked good, and settled on this one because it calls for buttermilk, which we just happened to have some leftover from making pancakes with no real ideas in sight as to how else to use it up.

The very few inconsequential changes that I made to the recipe I have marked in red.

INGREDIENTS:

• 1 pkg.  (4 oz.) BAKER'S GERMAN'S Sweet Chocolate
• ½ cup  water
• 4 eggs, separated
• 2 cups  flour
• 1 tsp.  baking soda
• ¼ tsp.  salt
• 1 cup  butter, softened
• 2 cups  sugar
• 1 tsp.  vanilla
• 1 cup  buttermilk

DIRECTIONS:

HEAT oven to 350°F.

COVER bottoms of 3 (9-inch) -- I only used two -- round pans with waxed paper; spray sides with cooking spray. Microwave chocolate and water in large microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

BEAT egg whites in small bowl with mixer on high speed until stiff peaks form; set aside. Mix flour, baking soda and salt. Beat butter and sugar in large bowl with mixer until light and fluffy. Add egg yolks, 1 at a time, beating well after each. Blend in melted chocolate and vanilla. Add flour mixture alternately with buttermilk, beating until well blended after each addition.

ADD egg whites; stir gently until well blended. Pour into prepared pans.

BAKE 30 min -- I had to bake mine longer because I was using fewer pans -- or until toothpick inserted in centers comes out clean. Immediately run small spatula around cakes in pans. Cool cakes in pans 15 min.; remove from pans to wire racks. Cool completely.

While the cakes are baking, prepare the frosting….

INGREDIENTS:

• 4 egg yolks
• 1 can  (12 oz.) evaporated milk
• 1½   tsp.  vanilla
• 1½  cups  sugar
• ¾ cup  butter or margarine
• 1 pkg.  (7 oz.) BAKER'S ANGEL FLAKE Coconut (2-2/3 cups)
• 1-1/2 cups  chopped PLANTERS Pecans (I omitted the nuts due to a guest's allergy)

DIRECTIONS:

BEAT egg yolks, milk and vanilla in large saucepan with whisk until well blended. Add sugar and butter; cook on medium heat 12 min. or until thickened and golden brown, stirring constantly. (I found that I had to cook it for a lot longer than 12 minutes to get a good, thick consistency suitable for spreading as a frosting that wouldn't run off the cake.  I probably hit 25 minutes.  I also didn't stir it constantly, and alternated down to low heat during the times I wasn't actively stirring it.  But beware, it will build up hidden bubbles if you don't stir constantly, and then explode/splash very hot caramel sugar onto you when you being stirring again.)  Remove from heat.

ADD coconut and nuts; mix well. Cool to desired spreading consistency.

Finally, spread the frosting between the cake layers and onto top of cake.

This was a very heavy cake.  I was actually surprised at how literally heavy it came out, given that it seemed very fluffy (whipped egg whites) when it went into the oven.  I suppose a lot of the weight comes from the frosting.  Just beware when cutting slices -- go thin.  It's quite a substantial dessert.

My own little episode of "Chopped" -- Dessert style

After dinner tonight (a marinated and grilled London broil with fresh potato salad, corn on the cob and steamed green beans), I decided that it was time to use up a small bunch of ranier cherries that were going to be trash before the next few days were over.

I had been thinking all day that maybe they should become some sort of dessert, so I looked around the kitchen to see what else was on hand, and played my own little game of Chopped.  This is what happened (all within a matter of about 20-30 minutes, the customary allotted time on the show)....

First, I got my oven warming to 350-degrees, because I knew that I'd be using a couple of cupcake cups of yellow cake batter than we had in the freezer.

As those were thawing out, I picked out the cherries with any kind of rot or mold, then pitted and chopped up the rest and threw them into a small sauce pot along with some juice and zest from the lemon that I had used to make a glass of lemonade with dinner.

Next, I added what I estimate to be about a quarter to a half cup of white grape juice from the fridge (bought for a rib recipe but always comes way too much in the bottle than we need for it) and maybe 5 or 6 teaspoons of sugar.

 
I tossed the cupcakes into the oven, set the timer for 20 minutes, and then came back to the cherry mixture which I brought to a boil and then turned it down to simmer.

At this point, I began thinking: "What else does this dish need?"  Chocolate sauce, duh.  Or....chocolate filling!  Back to the cabinet I went and grabbed a Hershey bar (leftover from a S'mores adventure).  I broke it up into a measuring cup and added a couple tablespoons of milk.  I set this aside and waited for the cupcakes and cherry sauce to be done.

This is where it all comes together.  I popped the chocolate into the microwave for 15 seconds, then stirred it to make sure it was all melted.  It turned out a little thin, so I plopped in a spoonful of cornstarch and put it back into the microwave for another 30 seconds (until it boiled).  Another few stirs and it was nice and thick like a ganache.

Time for plating!!!  I used my pastry bag with a wide tip to pipe the chocolate into the center of the now unwrapped cupcakes, piped some onto the plate, and spooned the cherry sauce both onto the plate and on top of the cupcake.  Presto:

It was gooooood!  And husband approved.  :)

Chocolate-Topped Peanut Butter-Bacon Bars

What did you make for Super Bowl Sunday?  We made a recipe that Hubby found on the Betty Crocker website: Chocolate-Topped Peanut Butter-Bacon Bars.  I don't know what exactly he was Googling for, but this is where he landed.  :)

Yes, you read it right.  Chocolate + Peanut Butter + Bacon.  Why not.  Believe it, they make a lovely combination....and bonus, this recipe is pretty darn easy to put together.

  

INGREDIENTS:

• 1 pouch Betty Crocker® peanut butter cookie mix
• 1/3 cup vegetable oil
• 2 tablespoons maple-flavored syrup
• 1 egg
• 10 slices bacon, crisply cooked, crumbled
• 1/2 cup chopped peanuts
• 1 cup semisweet chocolate chips

INSTRUCTIONS:

1. Pre-heat oven to 350° and spray an 8-inch square pan with cooking spray.
2. In a large bowl, stir together the cookie mix, oil, maple syrup and egg until a soft dough forms.
3. Reserve 1/4 cup of the bacon for garnish.
4. Stir the remaining bacon and peanuts into the dough and then press the dough evenly into the greased pan.
5. Bake for 25 minutes or until golden brown.
6. Remove from oven, sprinkle the chocolate chips over the top, and return it to the oven for 1 minute.
7. Remove it from the oven and immediately spread the chocolate out over the top and then sprinkle the reserved 1/4 cup of bacon over the melted chocolate.
8. Cool completely, about 1 hour or until chocolate is set, and then cut into squares of your desired size.
9. Keep any leftover bars in the refrigerator (they do contain meat, after all).

REVIEW:

It's certainly an odd combination, and not one that many people would think of, but we liked these.  Of course, we are bacon fanatics and also love weird foods, but even the friends whose Super Bowl party we brought them to liked them (they ate 2 or 3 bars each, I think).  One even commented that it was a perfect combination of salty bacon and sweet peanut butter creaminess, and that the hardened chocolate gave just the right snap on top.  I personally didn't think that the peanut butter flavor came through strongly enough, and so if we make these again, perhaps I will add some actual peanut butter, or make the bars/brownies from scratch rather than using the bagged mix, so as to get a better flavor profile.

The Best Hot Chocolate

If you've ever been to Europe, you know that American "hot cocoa" blows. I put the words in quotes because 99% of what you get when you order hot cocoa or hot chocolate in the United States consists of some powdery substance that is combined with other wholly unnecessary chemical compounds, dissolved into water, and what you end up with is far from how things should be. I unknowingly began to discover the superiority of European chocolaty beverages many years ago when I randomly decided to melt a Hershey's Kiss into my otherwise completely suck-ass cup of chocolate water that I had purchased from Starbucks. We won't get into why I stepped foot into a Starbucks in the first place - it was a sin, I know, and I never need to do it again.

Anyways, in 2010, Hubby and I took a long-awaited trip to France and boy oh boy did we receive an education in food and beverage. Those folks do hot chocolate (and everything else) right! They take chocolate (real chocolate), melt it down and mix it into milk (not water), and the results are like nothing you have ever tasted here at home. It's no surprise, though, since literally everything we consumed in France, even cheap street food, was far superior to the most gourmet stuff you can obtain in the States.

Can you obtain these wonderful levels of hot chocolate outside of Europe? I am here today to tell you that you most certainly can.

Not far from where I live, there is a local chocolate maker called Taza, and they are doing things properly. You may recall my mentioning Taza in my posts for Impromptu Trail Mix and Chocolate in my Oatmeal. Check out their website to get all the info you need about them.

As I sit here sipping the cup of real hot chocolate that I just made with their products, I will tell you how it's done (and how it can be done with any real chocolate that you prefer)....the best part is that it's not difficult:

You will need:

• a mug
• a whisk
• a good pan for heating the milk
• a knife
• a cutting board
• milk
• a Taza Chocolate Mexicano Disc (they make many delicious varieties/flavors)
• sugar (optional)

First, measure out your milk.  You'll need 6-8 ounces, or a regular-sized mug full (I just use the mug to measure my milk, no need to dirty a measuring cup).  Put the milk in the pan and get it heating on the stove over low-medium heat.

While the milk is heating, take one chocolate disc (or approximately 1.33 ounces of your preferred chocolate) and chop it up into as small of pieces as you can.  If you feel like being really thorough, you can grate it.

By now, your milk should be starting to simmer.  When it just begins to boil, take it off the heat and add the chopped chocolate to it.  Whisk it together for about a minute or two until your drink comes together.  (I want to note here that it's important to not add the chocolate until the milk is hot.  I have tried doing this by adding the chocolate before heating the milk, thinking that it would melt as the milk heated up, but it just didn't work the same -- you'll just end up having a cup of warm milk with chunks of chocolate floating around in it.)

Now, pour it back into your mug and enjoy the most luxurious hot chocolate you've ever had.

Today, I happened to use a 70% dark chocolate disc, which for some people might not be sweet enough.  If that's the case for you, simply add a teaspoonful of sugar just as you would to a cup of coffee, and stir it in.

Look at the way this stuff coats the cup.  Isn't that the most wonderful thing you've ever seen?  Mmmmmm!

Now, go.....heat, drink and be merry....never having crappy American hot chocolate again.  :)

Chocolate Bread French Toast

Not every recipe that I post can or will have nutritional information, because it's just not available (the bread in this recipe being the mystery item)....but sometimes, maybe we don't really want to know, right?  J

This indulgent breakfast is something we whipped up not too long ago with bread I got at the farmer's market....

Ingredients

• 2 slices of "When Pigs Fly" chocolate bread
• 1.5 large eggs
• About 1 tablespoon of whole milk
• Cinnamon to taste
• 1 Tablespoon of butter
• A swirl of maple syrup

Directions

1. Mix the eggs, milk and cinnamon in a shallow bowl or baking dish.  Soak the bread in it, flipping to both sides, until it won't soak up anymore.
2. Cook over medium heat, flipping and pouring any remaining batter over the top, until your desired doneness is achieved.
3. Serve with butter, and some really good pure maple syrup on top.

OMG this was soooooooo good!!

Gluten-Free Brownies! OMG Yum!

Who needs wheat flour to make the most awesomest brownies ever?  Not me!  :)
I made these today to take to a friend's house tomorrow (she's gluten-free and also lactose intolerant, and Hubby and I wanted to make a dessert that we can all enjoy).  I don't think any of us will have any problem enjoying the holy hell out of these....

Ingredients:

• 1 cup of light brown sugar
• 1/2 cup of almond meal/flour (I made my own in the food processor, from sliced almonds)
• 1/4 cup of white rice flour
• Kosher Salt (1/2 teaspoon if Morton, 1 teaspoon if Diamond Crystal)
• 1/4 teaspoon baking soda
• 5 ounces of chocolate (I used Baker's Semi-Sweet Baking Chocolate Squares)
• 1/2 cup of unsalted butter
• 2 eggs
• 1 teaspoon pure vanilla extract

Directions:

1. Pre-heat your oven to 350-degrees.
2. Combine all the dry ingredients (if you have a stand mixer, use its bowl) and mix well using the whisk attachment.  If you don't have a stand mixer, an electric hand mixer is just fine, or even a regular whisk plus some elbow grease.
3. Melt the chocolate and the butter together (I did this in the microwave) and stir together well.
4. Break the eggs into the bowl of dry ingredients, add the vanilla, and mix well (still using the whisk attachment if you are using a stand mixer).
5. Add the butter/chocolate mixture, and mix on medium-high speed until well combined.
6. Pour it all into the greased brownie pan of your choice (I topped mine with a few bits of sliced almonds on top), and bake for 35-40 minutes.
7. Let them cool outside of the oven (if you can resist digging right in immediately), and then cut into squares.

These brownies are amazing!  They are SO good that every time I walk anywhere near the kitchen, Hubby says "you should bring me another brownie."  ;)

Nutrition Facts (for each of 15 brownies):

• 198 calories
• 3 grams protein
• 23 grams carbs
• 12 grams fat
• 1 gram fiber
• 88 mg sodium

Look how they compare to store bought full-wheat brownies (I am using my standby favorite Duncan Hines Chewy Fudge Brownies as the example) baked as directed on the package and cut into 15 servings:

• 227 calories
• 3 grams protein
• 32 grams carbs
• 11 grams fat
• 1 gram fiber
• 140 mg sodium

Not bad at all, especially considering the nutritional value that the almond flour brings to the party.  I am 100% pleased with these brownies.  Wow and Yum!

PS: Hubby had the idea of, next time, using hazelnut flour instead of almond flour.  And I don't see why that wouldn't work....or any nut flour from any kind of nut you would normally put into brownies (walnuts, pecans, etc).  Go for it, experiment!  That's why cooking and baking is fun, after all, right?  :)