After practicing making meringue with the Pavlova and marzipan on the Princess cake, it was baking marathon in the kitchen for Budapestrulle and Schwarzwalta. It turned out pretty much acceptable and edible, with some areas of improvement such as making crisp meringue base, and keep them from cracking and falling apart.
“I’m not a professional baker but a foodie at heart.. And a-cake-every-two-days-bake is my labor of love.” – Grandma Glasses
I have been taught not to waste food when I was young, why change that today?- Grandma Glasses
There is something not right on those apples on the fruit platter. She spent her snack days on cherries and melons. She was playing favorites on those fruits.
“I felt guilty for ignoring the red crispy look the last few days,” said Grandma Glasses
“You don’t have to wait for them to get wrinkled and dried out. How about baking an apple pie?” I remember how delicious and heavenly sweet the slice of apple pie Grandma Glasses gave me last Christmas.
“Nope, I don’t feel making pie crust today. That will have to be on another day when I crave for apple pie, not today.” And as quick as my idea, so did my apple slice dream vanishing in thin air with her disapproval.
“But they have to be eaten sooner or let them rot, ” I said, hoping she will change her mind about the pie.
“No no no! I don’t have the heart to put them in the trash bin. I have been taught not to waste food when I was young, why change that today?” she turned to me as if I said something that will bring a curse to the universe.
“I will make apple sauce!” as she grabbed the apples and went frantically to the kitchen.
“Yes, that’s a good idea. Whether it’s fresh, baked, roasted, crumbled or mushed that’s fine by me. Apples are always good.” I said.
“And applesauce goes well with breakfast crepes, porridge, french toast, ice cream, muffins, cakes and bread too.”
“Perfect! I can’t wait until it’s ready and we can have our tea time.” She gave me a loving look, as I responded with a frenzy, wagging tail.
4 apples, peeled, cored and sliced
3/4 cups water, 1/4 cup sugar, 1/2 tsp ground cinnamon
In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork or rubber spatula to your preferred texture and consistency.
“Love is always sweeter when you bake cake together.” – Grandma Glasses
A great way to spend Valentine’s Day is enjoying chocolate cake together. Savoring its smooth, silky, sweetness with thoughts of the labor of love spent on making that delicious chocolate mousse cake is just ultimate delight. I follow a simple baking mantra, a sweet tooth is a good springboard to happiness.
Creativity is best appreciated when you make mistakes with your recipe and still manage to bake a delicious cake. – PhWriter11
I like baking from scratch. I like challenging myself every time I tweak the recipe to include what is available in my pantry. Today I only have a handful of basic ingredients, including the leftover grated coconut from my homemade virgin coconut oil project. I have two easy recipes to share today, and a cake and two dozen cookies to enjoy.- Grandma Glasses 06.23.13 01:57
Recipe #1 MAYONNAISE COCONUT and DARK CHOCOLATE COOKIES
½ c grated coconut , toasted
½ c dark chocolate, chopped
1 c wash sugar
2 c all purpose flour
1 c mayonnaise
½ c yoghurt or ½ cup sourcream milk
( I used blueberry flavored yoghurt)
¼ c virgin olive oil
1 tsp baking soda
Pinch of salt
1 tsp vanilla
Mix together dry ingredients : flour, sugar, baking soda and salt. Add mayonnaise, vanilla , olive oil and yoghurt. Mix together very well. Add coconut and chocolate until combined. Shape into walnut sized balls. Place about an inch apart on a greased cookie sheet. Press with a fork or finger. Bake 12 minutes in 350F oven. Cool and transfer.
Recipe #2 DELICIOUS MOIST DARK CHOCOLATE CAKE with PISTACHIO-CHOCOLATE GANACHE
2 c flour
125 g dark chocolate, chopped
1 ½ tsp baking powder
1 c milk or 1 c sour cream milk
1 tsp vanilla
2 c wash sugar
2 tsp baking soda
½ c oil ( I used 1/3 c vegetable oil + ¼ olive oil)
½ c hot espresso coffee ( 2 tbsp instant coffee +1/2 c hot water)
2 eggs ( 1 egg + 1 tsp vinegar )
HOW TO MAKE THE CAKE
Preheat oven 350F. Grease and lightly flour 9-inch cake pan.
Sift flour, baking soda, salt in a large mixing bowl.In a mug, microwave chocolate for 1 min or until slightly melted. Add hot espresso and stir until chocolate dissolves. Set aside.
In another bowl, whisk together sugar and egg. Pour in oil, vinegar, vanilla and chocolate- coffee mixture.
Gradually add dry ingredients to chocolate mixture. Continue whisking until combined.
Beat all together. This will be very thin. Pour in greased baking pan.
Bake 30 minutes at 350F. DO NOT OVERBAKE OR IT WILL NOT HAVE THAT WONDERFUL MOISTNESS.
When cake is completely cooled, frost with your favorite buttercream or icing.
FILLING AND FROSTING
1 pack unflavored gelatin dissolved in ¼ c hot water
1½ c powder sugar
1 tbsp instant coffee
¼ c warm milk
½ c heavy cream
2 tbsp cocoa powder
100 g dark chocolate
3 tbsp butter
1 cup pistachio nuts, coarsely crushed
In a small bowl, dissolve gelatin in hot water. Mix warm milk and set aside.
In another medium bowl, mix ¼ c cream and ½ c sugar until blended. Add instant coffee, cocoa powder and continue whisking until smooth. Add gelatin mix and whisk until smooth and no lumps. Set aside.
On a bain-marie , melt 100g dark chocolate and butter. Add the remaining 1/4 c cream and continue stirring until smooth and blended. Pour chocolate mixture into a bowl and cool slightly. Gradually add remaining 1 cup confectioner’s sugar. Continue whisking until smooth. Add coffee-chocolate-gelatin mix and continue whisking until icing is creamy. You can use this as filling and frosting.
But I can’t just stop with a cake base. Although it looks good as it is, I had to make some frosting. Icing always gives a cake an oomph factor, both visually and gastronomically
TO FROST CAKE:
Slice cake into two layers. Pour and spread chocolate filling on bottom layer. Put top layer and continue frosting using spatula. Sprinkle pistachio nuts and drizzle top with chocolate.Put in fridge to set.
I finished half a cup of the ganache while testing its consistency and taste. I was curious if the ganache in the bowl would taste the same as that on the bain marie. I really don’t know what taste I am looking for while I was comparing the warm ganache on the bain marie and that cooling in the bowl. I knew they would taste the same. The only difference is the consistency of the ganache as it starts to cool. Funny how I had to taste one and the other a couple of times before spreading it on the cake. I have to be familiar with the taste in every throughout the baking process. It’s obviously a cure for chocoholics’ sugar rush.
After about two hours, I decided to check the cake. A poke here and a poke there,yes it is ready.
I am sure this Moist Dark Chocolate Cake with Pistachio and Chocolate Ganache will be an all time favorite.. – Grandma Glasses