Andy's Buckeye Birthday Cake

Yes, this day has finally come!  I know some of you may not have thought I'd post this, but I promised you I would!  Better late than never, right?

I even thought, at one point, that I had ruined this cake.  I blame it on the short cat nap I took while the cake portion was in the oven.  Thank goodness for internal time clocks, though!

I've convinced myself that I need to do more baking, and I thought you guys could help me out!  Pretty please?  So anyway, once or twice a month, (maybe more if I'm (or Andy) is feeling an extra sweet tooth) I'll have a poll up with ingredients.  You choose the ingredient you'd most like to see in a dessert and I'll surprise you guys with a dessert the following week.  Good deal, eh?  You'll find this upcoming week's poll at the end of this post.

But first, we must talk about buckeye cake!

So who knows what a buckeye is?  (:::Looking around:::)  Okay, some of you.  Well... let's get a little history lesson for those of you who don't know, maybe you do know, but just didn't know it was called a Buckeye?

Source

Okay, well a Buckeye tree is native to Ohio and has these nuts on them, that well... look like a male deer's (also known as a buck) eye.   So that's the nut up above.

Well, some creative dessert geniuses decided to make something even better, that resembled the look of a Buckeye nut.  If you look at the picture above, it looks like peanut butter in the center and chocolate surrounding it, right?  And that's exactly what a Buckeye is!  Chocolate dipped peanut butter balls.  And they're pretty much awesome.

So wouldn't it be even more awesome to turn this into a cake?  Uhh... hell yeah it would!  So thanks to a Nestle Tollhouse recipe, this creation actually exists!

Ingredients:
Adapted from Nestle Tollhouse's Recipe

Cake Layer

2 eggs
1 & 1/4 cup sugar
3/4 cup flour
6 tablespoons unsalted butter, melted
1/2 to 1 cup (depending on how chocolatey you want it!) unsweetened/dark chocolate, melted
1/2 teaspoon vanilla
1/8 teaspoon salt

Peanut Butter Layer

3/4 cup peanut butter
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla
3/4 cup powdered sugar


Chocolate Ganache Layer


1 cup heavy whipping cream
2 cups dark chocolate chips
 
1/3 cup peanut butter chips

Preheat oven to 350º F.

Grease 9-inch-round spring form pan (you could use a cake pan, but unfortunately I don't have one of those).  Line the bottom of pan with parchment paper and grease that, as well.

For the Cake: Combine eggs and sugar in large bowl. Stir in flour, melted butter, melted chocolate, vanilla extract and salt until smooth. Pour into prepared pan.

Bake for 25 minutes or until a wooden pick inserted in the middle comes out clean.  I'm pretty sure I just dozed off for a couple minutes after the timer went off, so my cake came out a little more like a cookie, than a cake... but it worked out for the best!  Cool on wire rack for 5 minutes.  Run a knife around edge of cake and cool for an additional 10 minutes.  Invert cake onto serving platter.  Remove pan and carefully peel off parchment.  Cool cake/cookie completely.

For the Peanut Butter Layer: Beat peanut butter, butter and vanilla in a medium bowl until combined.  Gradually beat in powdered sugar.  Spread mixture on cake. Refrigerate for 30 minutes.

For the Ganache: Heat cream in small saucepan to boiling and then remove from heat.  Add dark chocolate morsels and let stand for 5 minutes.  Stir until smooth.  Refrigerate for 30 minutes or until mixture is spreadable.  Spread chocolate on top and sides of cake.

Melt the peanut butter chips in a small heatproof bowl in microwave, about 30 seconds.  Spoon mixture into a piping bag.  Decorate cake as you wish (in my case, some Happy Birthday and star bits)  Not bad for my first cursive cake decorating, eh?  I could definitely use some work (notice the "a" and "y") Store in refrigerator until set.  Let stand for 30 minutes before serving.

And there you have it... the most enjoyable cake Andy has ever put in it mouth.  And I'm not just saying that... he told me so!!

Notice our creeper dog eying that peanut butter!

Oh, and here's the poll guys!  I'll probably post the dessert recipe either on Wednesday or Friday of next week!!

Chocolate Hazelnut Cake

I would like to thank all of you who left sincere comments on last Friday's post!  It meant a lot to me that you all took the time to read that story, and it was a relief, on my behalf, to get that out.  So thank you guys!  And I promise not to have any sad or depressing stories any time soon! 

I figured I'd start the week off with something different and sweet.  I was so excited to find Hazelnuts (I've never been able to notice them or find them when I need them!) last weekend at Whole Foods, that I decided to splurge and get some!  I mean, they were only $1.99 for a big bag so I couldn't resist! 

I saw this chocolate layer cake, better known as a Dobos Torte or Hungarian cake, floating around the internet and decided to give it a go with my hazelnut spin!

Ingredients:
Adapted from Cafe Nilson's recipe & My Life In Cookieland's recipe

Cake Layers:

1 & 1/2 cups flour
1/2 teaspoon baking powder
1 egg
3/4 cup sugar
4 tablespoons sour cream
4 tablespoons unsalted butter, softened
1/2 cup milk
2 tablespoons roasted hazelnuts, grated

Chocolate Kahlua Cream Filling:

4 cups of milk
1/2 cup flour
1 & 1/2 cups sugar 
1/2 cup dark chocolate chunks
1/2 cup milk chocolate chunks
1 & 1/2 tablespoons cocoa
1 & 1/2 tablespoons  of kahlua
1/2 teaspoon vanilla

Chocolate Glaze:

 1/3 cup dark chocolate chunks
1/4 cup milk chocolate chunks
1/2 tablespoon sugar
2 tablespoons milk


Preheat oven to 350 F.

To make the cake layers:  In a medium bowl, mix the flour and baking powder.  Beat in the butter until soft peaks form, then add sugar, eggs, sour cream and milk.  Fold in grated hazelnuts.  Spread the batter onto a greased small-rimmed baking sheet in an even layer and bake for about 10-15 minutes, or until golden brown.  Set aside to cool completely.
 
To prepare cream:  Place 3 cups of milk in a medium saucepan over low heat.   In a medium bowl, mix the remaining 1 cup milk, flour, and sugar.  When the milk in saucepan starts to boil, add the flour mixture and stir well until thickened, about 5 minutes or so.  Remove the cream from heat and stir in both chocolates, vanilla, and Kahlua.   Set aside.

To make chocolate glaze:  In a small saucepan over medium heat, combine all of the chocolate glaze ingredients and stir constantly until chocolate is fully melted and you've reached your desired consistency.  Set aside.


 To assemble cake:  Cut the cake into even sections (I made a 4 layer cake because I didn't want anything too big).  Place one cake layer on flat surface and top with an even layer of chocolate cream.  Top cream with another cake layer and top that layer with cream, as well.  Repeat with one final cake and cream layer.  Put final (if you're doing 4 layers) cake layer on and instead of topping with cream, drizzle chocolate glaze over top.  Garnish cake with grated roasted hazelnuts.  Cut cake into cute little squares and serve!

This was definitely a unique type of cake.  The cake layers somewhat resembled the texture of a soft biscuit, but went well with the chocolate cream.  Speaking of the cream, you'll have tons left over, and you could definitely eat that all in it's own (it really tastes like chocolate pudding, so I'm all about saving it!).  Enjoy guys!

Birthday Thanks!

I really feel special.  Much love goes out to everyone who wished me happy birthday and thought of me on that day.  It's really just another day, but I had so many people do so many kind things for me yesterday that I'm utterly shocked.

At work, they had cake and brownies!  It was actually a non-stressful day.  I don't know if it just seemed that way because I was in a good mood because it was my birthday, or if it was actually a slow day.  Either way, I didn't get yelled at by any irate customers, so that's a score!

Then my mom fixed me dinner.  The whole family even showed up (my grandma, my uncle and his wife, my sisters, etc.)  My mom really surprised me and made me steak AND lobster!  And she only bought lobster for me (because I'm the favorite daughter, DUH).  And of course, there was cake there, as well!

Andy was kinda bummed because he had class that night, he had to go because they were taking a mid-term.  I can't blame him for that anyway.  But a few weeks ago he bought me a little laptop (so that I could blog anywhere!)  And to top it all off... he went to our favorite bakery, Sweet Surrender, and had a cake made, of my favorite flavor... Tiramisu.  Isn't he sweet?  And of course, we'll go out to eat this weekend.  Where, I don't know, but I'm sure you all will hear about it soon!

So, it's really good to know that I haven't been such a terrible person, that people don't think of me on my birthday.  I think if that were the case, I'd be really depressed.  But instead, I'm quite happy to know that much love comes my way! 

Links 10-23-09

This week has been great. 6 course birthday dinner on tuesday was amazing. I couldn't ask for a better birthday. And... Andy got me an Immersion Blender which I've been wanting for FOREVER! I can't wait to use it. I'll probably make a soup or something here in the next few days so look out... Anyway, yeah, I said 6 course birthday dinner along with wine pairings. It was as follows:

1st course
Murphy Goode Sauvignon Blanc
Chilled Crab and Shrimp filled Crepe with a Blood Orange Gastrique Garnished with Crushed Macadamia Nuts

Second Course
Freemark Abby Napa Chardonnay
Butternut Squash and Apple Bisque topped with Mascarpone Cream

Intermezzo

Third Course
La Crema Monterey Pinot Noir
Fresh Baby Arugula tossed with Strawberries, Spiced Almonds and Roquefort Cheese Drizzled with a Strawberry Vinaigrette

Fourth Course
Matanzas Creek Bennett Valley Merlot
Roasted Quail served with Pancetta Fried Brussel Sprouts Finished with a Quince and Pomegranate Chutney

Fifth Course
Stonestreet Fifth Ridge
Peppercorn Encrusted Boneless Wagyu Short Rib served with Potato Hash, Roasted Cherry Tomatoes Topped with a Béarnaise Sauce

Sixth Course
Cambria Tepusquet Syrah
Chocolate Filled Donut with Blackberry Jam served with Coffee Ice Cream

Yeah, reason #34597 why Varanese is THE best restaurant in Louisville, in my personal opinion.

Anyway, on to the links...

Mike's Amazing Cakes - Ok... this guy has a chicken cake. Not a cake with chickens on it... but an actual chicken, as a cake. Ace of Cakes has nothing on this guy...

Chocolate Chip Cookies - How do you like your cookies? Thin and crispy? Light and fluffy? This page has the perfect cookie for you because all the types are listed on one convenient page!

Chicken Parmesan - Very great pictures and how-to on how to make an italian classic

Upside Down Apple Pie - This seriously has to be the best looking apple pie ever. I love this blog.

Falafels - I heart Falafels. These look delicious.

Alright well that wraps it up. I'm off all weekend, so it's going to be spent studying. Yay... and still waiting to hear back from my pharmacy school applications, although for some reason they didn't receive some things so I had to send them again... keeping the fingers crossed!!

Foodie Fight Battle #8, Eggplant/White Wine: Double Fried Eggplant Cakes w/ White Wine "Icing"

First of all, when I found out that I was a contestant on Foodie Fights I think I almost went ballistic. It was like that feeling you get when you get that neon pink Barbie Big Wheel for your 4th birthday. Yeah... it felt THAT awesome.

Then, I go to check out the secret ingredients and I just slumped. Eggplant?! I don't ever cook with eggplant. What the heck am I going to do with that thing?

And as the day progressed, all that I kept thinking about was fritter, fritter, fritter. Everything tastes good fried. Haven't had a single thing that was fried that wasn't good. So let's give this eggplant thing a try.

Before I could even start, I had to do my research. Had to check out my opponents, all of whom look like they know their stuff. Found out that eggplant has "nicotinoid alkaloids." And you're thinking... whata whata whata-oids?? Basically, a close relative to tobacco. So light bulb! Let's do a play on that and make eggplant cigars! I had extra wonton wrappers from making some tarts a few days ago and it'd be perfect.

During my research, I learned that eggplant is a good absorber. So I cranked the oven up to 450 degrees, salted and drizzled my 1 somewhat medium, somewhat large, purple eggplant and stuck it in the oven to roast.

So while I waited for the eggplant to roast, I started making a little medley in my food processor: 1 halfway seeded jalapeno pepper, 3 garlic cloves, 1 cobb of corn (taken off the cobb, of course), and 1/2 of an onion. Pulsed it to get a little chunky chutney of sorts and set it aside.

About 20-25 minutes later, my eggplant was hissing at me so I knew it wanted to get out. I let it cool for a few minutes and then peeled the skin. Now this next part is quite important. The eggplant, being the good absorber that it is, it very much made up of water and liquid, just like it's cousin the tomato, so it's very essential that you strain the eggplant! I left mine in a strainer on top of a bowl for about 30 minutes, checking on it every 5-10 minutes to turn it over or press it down to release some juices.

When the eggplant looks like it's about through leaking, I did a rough slice and put it in the food processor. Add salt, pepper, and a swig or two of white wine. Pulse a few times until well mixed and eggplant is kind of mushy, but still somewhat chunky. Add eggplant to corn chutney mixture.

In a separate bowl, combine 1 beaten egg, 2 teaspoons baking powder, 2 tablespoons flour, and 1 tablespoon softened butter. Fold in eggplant mixture.


Fill large pot or saucepan with about 2 inches of vegetable oil and place on medium to high heat. You'll know when it's hot enough when you can flick some water on it and it sizzles. Or you can take it's temperature if you want to play on the safe side, about 350-375 degrees.

Take out your wonton wrapper and put a small spoonful of eggplant mixture in middle of wrapper. Roll up into cigars and fry until brown on all sides, about 2-3 minutes. As they brown, place on paper towel lined plate to dry.


And wait, the title says DOUBLE FRIED. I had some tempura batter in the pantry so I decided to dip the fried cigars into that and fry for a second time. The tempura gives it a kind of sweet taste that makes you forget the cholesterol worries of anything deep fried.


And wait, the recipe says cakes... don't get me wrong, the cigars were divine, but I had so much eggplant mixture, I had to have a back up plan in case the wonton wrappers didn't work. So I pretty much just took the filling and pattied them out into cakes, and followed the same procedure as the cigars. Just as good, if not better! Andy was the true taste-tester and did say he liked the cake better, but it was a tough decision.


To set everything off, I made a white wine "icing." After all, you can't have cake without icing.

In a small saucepan, combine 1/2 cup white wine (I used a dry chardonnay), 1 cup heavy cream and bring to a boil. Add salt, pepper, 1 teaspoon dried oregano, and grated aged Emmentaler cheese. I also threw in a pinch of garlic powder. Let sauce cool away from stove.


When the sauce cooled, I didn't like how thin it was, after all, it was supposed to be "icing." So I took out my electric beater and started whipping it. It got a tad bit thicker and it was perfect. The taste, the texture, and now it was time to see if it worked well with the cake.


I split one of the cakes and slowly dipped it in the "icing." My fingers trembled as I slowly brought it to my mouth to have a bite. "Please be good, please be good." I crossed my fingers, took a chomp, and O-M-G... I was in heaven. The sauce was the savory component to the sweet cake. It was perfect and I was pleased!


For my first ever Foodie Fight, if I don't impress anyone, I can still be happy to know that I greatly impressed myself. I was able to really think on the fly, with a down right challenging ingredient, and pull something out and have it taste delicious. This has been a true learning experience for me and just proved to myself more that I just LOVE LOVE LOVE to cook.

Fritter/Cigar Mixture:

1 cobb of corn, corn kernels sliced off.
1 jalapeno, halfway seeded
1/2 medium onion
1 medium to large sized eggplant
3 garlic cloves
1 egg, beaten
2 teaspoons baking powder
2 tablespoons flour
1 tablespoon unsalted butter, softened
salt and pepper to taste
tempura batter mix
wonton wrappers, for cigars
vegetable oil, for frying

White Wine Icing:

1/2 cup white wine
1 cup heavy cream
1 teaspoon dried oregano
grated aged Emmentaler cheese (no specific amount, just as much as you want)
pinch of garlic powder
salt and pepper to taste