A gray, rainy day... perfect for baking. I LOVE IT! I feel as though it's been weeks (and it probably has) since I've had a day by myself, in my kitchen. And doesn't chocolate always sound good on a cold, gray, rainy day? I made an espresso and chocolate batter, then filled muffin cups and financier molds. And to make them just a bit more decadent, I drizzled the little baked cakes with a bittersweet ganache. And served them with hot chocolate + homemade marshmallows. adapted from coffee journal | autumn 1996 MAKES 12 MUFFINS • 3/4 cup milk • 1/4 cup heavy cream • 1/2 cup unsalted butter, cut into pieces • 2 cups flour • 3/4 cup + 1 tablespoon sugar • 1 tablespoon baking powder • 1 tablespoon instant espresso • 1/2 teaspoon salt • 1 egg, room temperature • 1 teaspoon vanilla extract • 3/4 cup grated bittersweet chocolate PREHEAT OVEN to 350˚F 1. Position oven rack in lower-third of oven. 2. In a small saucepan, heat the milk, cream, and butter over low heat, stirring occasionally, until the butter has melted. Set aside to cool. 3. Place the flour, sugar, baking powder, espresso, and salt in a large mixing bowl and whisk to combine. 4. Whisk the egg and vanilla extract into the cooled milk mixture. Stir liquid ingredients into dry ingredients until just combined. Fold in grated bittersweet chocolate. 5. Fill 12 lined muffin cups with the batter (I filled 9 muffin cups and 9 financier molds) and bake for 18 to 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Financier molds will take approximately 13 to 15 minutes. 6. If desired, drizzle the cooled cakes will chocolate ganache: Heat 3 ounces heavy cream until hot. Remove from heat. Add 4 ounces chopped bittersweet chocolate and let set for a couple of minutes. Stir mixture until smooth. Spoon chocolate sauce over muffins. TAKE a LOOK:
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I've spent the past two days in my kitchen with an enormous bag of Braeburn apples. I made applesauce, followed by this Chunky Apple Loaf Cake that calls for applesauce and chunks of diced apples. It's a dense loaf, and I tweaked the recipe slightly by baking it at a higher temperature to avoid an underdone center. I also eliminated the sugar syrup that is drizzled over the loaf when pulled from the oven, opting instead for a good sprinkling of turbinado sugar. We've been eating the Chunky Apple Loaf for breakfast! adapted recipe from Whole Living | September 2010 • 1 1/2 cups unbleached, all-purpose flour • 1/2 cup whole wheat flour • 2 teaspoons baking powder • 1/2 teaspoon kosher salt • 1/2 teaspoon ground cinnamon • 1/4 teaspoon freshly grated nutmeg • 1/8 teaspoon ground cloves • Pinch of ground allspice • 6 tablespoons unsalted butter, softened • 6 tablespoon brown sugar • 1/4 cup molasses • 2 large eggs • 1 teaspoon pure vanilla extract • 1/4 cup applesauce • 2 large apples • 2 tablespoon turbinado sugar PREHEAT OVEN to 375˚ 1. Generously butter a 9x5-inch loaf pan and dust with flour. 2. In a medium-size bowl, whisk together the flours, baking powder, salt cinnamon, nutmeg, cloves, and allspice. 3. In another bowl and using a stand or hand mixer, beat the butter and brown sugar for several minutes until well-blended. Add the molasses and beat until incorporated. Add one egg at a time, plus vanilla, beating well after the addition of each egg. 4. On low speed, slowly add half of flour mixture to the butter. When it is almost incorporated, beat in the applesauce, then mix in the remaining dry ingredients just until combined. Peel, core, and dice the apples into 1/4-inch pieces. Fold the apples into the batter. 5. Transfer the batter to the buttered and floured loaf pan. Sprinkle the top with the turbinado sugar. 6. Bake the apple loaf for 55 minutes. Reduce the oven temperature to 325˚. Cover the top of the apple loaf with a sheet of aluminum foil and continue to bake for another 15 minutes, or until a wooden skewer inserted into the center of the loaf comes out clean. Remove from the oven and let cool for 15 minutes before running a knife around the edge of the apple loaf and inverting to unmold. Cool completely on a cooling rack. + The Chunky Apple Loaf can be eaten immediately after cooling, but will slice better on the second day. TAKE a LOOK: I have been without my espresso machine twice this summer. The first time it was for two weeks. The machine needed a new solenoid valve which had to be ordered. I was too cheap to have the new valve air-expressed to the repair shop. I will never be too cheap again. I was miserable. I can no longer drink coffee. I attribute that to the high amount of acid that is typically in a drip coffee. During the slow brewing process more of the acidic parts of the coffee bean are released than with an espresso where hot water is quickly forced through a fine grind. When I bought my Pasquini over four years ago, I was told that it's like an Italian sports car and would need the occasional tune-up. After the repairs earlier this summer, I figured I was good-to-go for at least a couple of years -- not the case. Last week, I again took my Pasquini to the shop. When I turned the machine on, it immediately shut off. After several attempts I gave up, assuming it needed a new switch -- not at all. The repair shop had my machine for over a week, turning it on daily and finding nothing wrong. I brought it back home and hold my breath every morning when I flip the switch. So far all is good, but I have a feeling it's just a matter of time before it's back in the shop. I made the Peach & Cherry Breakfast Cake to serve this morning alongside my sacred cappuccino! • 6 tablespoons unsalted butter at room temperature, plus more for buttering the cake pan • 1 1/2 cups unbleached, all-purpose flour • 1 1/2 teaspoon baking powder • 1/2 teaspoon fine sea salt • Slightly less than 1 cup, plus 2 additional tablespoons, granulated sugar • 1 large egg • 1/2 cup milk • 1 teaspoon vanilla extract • Fresh peach slices and halved sweet cherries, approximately 2 cups total 1. Preheat oven to 350˚F. Butter a 9-inch cake pan. I brushed melted butter over the bottom and sides of a 9-inch fluted tart pan with removable bottom and 2-inch sides. 2. Whisk together the flour, baking powder, and salt in a small bowl; set aside. In the bowl of an electric mixer, combine the 6 tablespoons butter with the slightly less than 1 cup of sugar; beat until light and fluffy. Add the egg, milk, and vanilla and beat until just combined. Gradually pour in the dry ingredients and beat just until the mixture is smooth. Do not over-beat. 3. Pour the cake batter into the prepared pan and stud the surface with the peach slices and halved cherries. Sprinkle the fruit with the remaining 2 tablespoons sugar. I used a very coarse strawberry-flavored sugar I purchased in Paris. You can either use granulated sugar, or coarse turbinado sugar. 4. Place the cake on the middle shelf of the oven and bake for 10 minutes. Reduce heat to 325˚F, and continue to bake for an additional 50 minutes, or until the top is browned and a toothpick inserted into the center of the cake comes out clean. Cool on a rack before unmolding. 5. Serve slices of the cake with sweetened whipped* cream and a cherry. * I added strawberry sugar to my whipping cream. Flavored Monin Sirop would be a good substitution. • a Martha Stewart recipe adapted by Call Me Cupcake • TAKE a LOOK: Dinner at our neighbor's. I was asked to bring dessert. A screened porch is a cherished possession in Minnesota, protecting you from mosquitoes and the elements. Fortunately, the rain and storms had ended by the time we sat down for dinner. It turned out to be a beautiful evening. A salad with Fraises du bois, tiny alpine strawberries picked by our neighbor at a local strawberry farm. Limoncello pulled from the freezer and served alongside the Torta Caprese with Espresso that I brought for dessert. |
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