The Hobbyholic

I can quit any time.

Flourless Chocolate Cake April 13, 2012

Filed under: Baking — thehobbyholic @ 11:44 pm

I made a flourless chocolate cake for Easter and it was AMAZING!

Rich and decadent and yet, just the right amount. I’ll definitely be making this one again. (forgot to take a picture – mine didn’t look nearly as pretty as this one).


Flourless Chocolate Cake

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream

1) Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: 8″ cake, 8 to 12 servings.

 

 

Recipe and photo from: http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe

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Spring Cupcakes

Filed under: Baking — thehobbyholic @ 8:34 pm

I am teaching another cake decorating class tomorrow. This time, cupcakes. Sample below.

Horrible picture, but you get the idea.

 

Buttermilk-Blueberry Breakfast Cake February 2, 2012

Filed under: Baking — thehobbyholic @ 11:40 pm

Blueberries or “buberries” as my daughter calls them are starting to show their plump little faces around town. I like to try a few new recipes each season and this is another keeper. It is light and flavorful without being too sweet or too cake-y. I doubled the recipe and it came out perfect.

Of course I forgot to take a before picture but the after says just as much….

Buttermilk-Blueberry Breakfast Cake
From AlexandraCooks.com
Serves 6-8

1/2 cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
1/2 cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top
(If you don’t have buttermilk on hand – Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for. Source)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.

 

Orange Creamsicle Cookies January 28, 2012

Filed under: Baking — thehobbyholic @ 8:50 pm

After a long hiatus I am going to start blogging again. Or at least that is the plan.

I came across a recipe for Orange Creamsicle Cookies that I couldn’t resist. They had to be made. I’m not usually a fan of white chocolate but the combination was a nice change.

Orange Creamsicle Cookies

From The Girl Who Ate Everything Blog (her picture is MUCH better!)

2 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups Guitard Choc-Au-Lait Vanilla Chips (I used Ghirardelli white chips)

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 – 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

 

Citrus June 28, 2011

Filed under: Baking — thehobbyholic @ 8:56 pm

My daughter’s first birthday was this past weekend and I went all out. And I mean ALL out! Most people wouldn’t spend the effort for a first birthday, but I have been itching to try some fun creations I have seen online so I went for it. She may not remember it, but we have pictures. The event not only commemorated our first year as parents (we made it through!!) but her first year.

 

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Lemon Thumbprint Cookies May 7, 2011

Filed under: Baking,Recipes — thehobbyholic @ 8:12 pm

I love lemon.

I’d rather have lemon over chocolate any day. Don’t get me wrong, Chocolate is still fabulous. But lemon has my heart. Or should I say my sweet tooth?

A month ago I made a white cake with lemon curd filling and lemon buttercream frosting. Delish!

I made a triple batch of curd which ended up being way to much for the cake but great little gifts for friends and some leftovers for the freezer.

Today I used the lemon curd stash in the freezer for the thumbprints. A friend of mine saw the recipe in the newspaper and passed it along.

Enjoy!

Lemon Thumbprint Cookies
Ingredients
1 cup(s) (2 sticks) unsalted butter, softened
1/2 cup(s) granulated sugar
2 large egg yolks
1 tablespoon(s) grated lemon zest
1 tablespoon(s) fresh lemon juice
1/2 teaspoon(s) kosher salt
2 1/2 cup(s) all-purpose flour
1 cup(s) Lemon Curd, or store-bought

Directions
Heat oven to 350 degrees F. Line 2 baking sheets with parchment or nonstick liners. Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind.
Shape scant tablespoons of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes.
Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd.
Bake remaining cookies. Lightly dust edges with confectioners’ sugar before serving.

 

Is it a hobby if… July 22, 2010

Filed under: Baking — thehobbyholic @ 3:19 pm

You can’t get enough of it?

I am nuts for cupcake liners. Is that strange? Wait. Don’t answer that.
Cupcake Social is a shop on etsy that is opening their own website soon.

I recently restocked my supplies with these:

I had never had these. So I got those too.

I was running low on these, so I got more of them too.

Of course I needed mini ones

And I didn’t want be caught in a pickle without Jumbo liners, so I got some of these:

I should be set for a LONG time. Right?

But I don’t have these

They weren’t an option when I placed my order! What is a girl to do?

I’ll tell ya. Bake more cupcakes so I can justify getting more! 🙂