While I’ve definitely made my fair share of regular chocolate chip cookies, the reverse chocolate chip cookie – that is, chocolate dough studded with white chocolate chips – has eluded me. Until now.
If you are on a diet, you might want to avert your eyes.
When I asked Nate a few weeks ago what kind of cake he wanted for his birthday, he gave me free reign to make whatever I felt like. I was all set to make a tres leches cake, but when I told him this the day before he didn’t seem as enthusiastic about it as I was. So I asked him exactly what he wanted, and he gave me these particulars: chocolate, maybe some bacon, perhaps some caramel. Basically, “It should be… insane.”
Ruth from Makey-Cakey was our March 2013 Daring Bakers’ challenge host. She encouraged us all to get experimental in the kitchen and sneak some hidden veggies into our baking, with surprising and delicious results!
OK, here comes the FOURTH cake post this month! My goodness.
I’ve been mildly obsessed with red velvet cakes for the past little while – you know, the American Southern classic bright red cake spiked with cocoa powder and frosted with cream cheese frosting – only upon looking through several recipes, there was one ingredient that put me right off: red food colouring. We’re not just talking a few drops here – we’re talking a few tablespoons or ounces! I figured there had to be a way to make this cake without all the food colouring, so I started searching. I found a post with a recipe for a red wine velvet cake (yes I’ll be trying that soon!) and a really interesting history of the red velvet cake as we know it (ie, chock full of food colouring). Apparently, way back when, “velvet cakes” were called that because of their velvety texture, and red velvet cake would have been appreciated for that rather than for its colour. In this particular cake, the acidic buttermilk caused a chemical reaction with the small amount of cocoa powder in the batter, making the resulting cake a slightly reddish brown. As well, the cake was usually made with brown sugar, which at the time was known as “red” sugar. The bright red velvet cake we know today didn’t come about until the enterprising owner of a food colour-producing company decided to boost Depression-era sales by creating a recipe for red velvet cake that included two whole bottles of red food colouring.
A good friend of ours had a milestone birthday this week, and to celebrate we got together with a bunch of good people for some Neapolitan style pizza at Pizzeria Prima Strada last weekend. I offered to make Aaron a cake, but unfortunately you can’t take a homemade cake into a restaurant… so instead I made cupcakes that we devoured in the parking lot after dinner.
Sometimes I swear that Jenni and Shelley, the ladies behind Sourdough Surprises, are inside my head, reading my thoughts. I was just contemplating baking all my leftover Christmas chocolate into brioche buns when they announced that January’s Sourdough Surprises recipe was going to be just that: sourdough brioche swirled with chocolate and topped with struesel, also known as babka.
The December 2012 Daring Bakers’ challenge was hosted by the talented Marcellina of Marcellina in Cucina. Marcellina challenged us to create our own custom Panettone, a traditional Italian holiday bread!
Happy post-Christmas, everyone. I hope you ate a lot of good food and were surrounded by the people you love. I still have a bunch of Christmas baking recipes to post, so here we go…
I had just added panettone to this year’s Christmas baking list and was looking for recipes when this month’s Daring Bakers pannetone challenge was announced. Perfect timing/serendipity/coincidence, once again. I really wanted to try a sourdough version (which is apparently the traditional way of making panettone) but holy cow is the process ever involved, and when I looked at my calendar I realized that I just didn’t have enough time. So I went with the recipe provided by Marcellina instead, switching out the raisins and candied citrus for chocolate and candied orange. The final product tastes like a Terry’s Chocolate Orange and is terribly addicting. Nate and I ate almost half a loaf in one sitting (actually we were standing in the kitchen, tearing veraciously at the panettone, but that’s just a technicality).