Blackberry Chocolate Chip Gossip Cakes with Chocolate Pudding Ice Cream

Wild blackberries, delicious, sweet, and most importantly, free for the taking. And these were so conveniently located right behind our house. I have several recipes that I could have chosen to use the berries but this one came to mind first. The recipe called for blueberries but I thought black would be just as tasty. The recipe can be found in Marcel Desaulniers' Death By Chocolate Cakes

This little cake is delicious on its own. In fact Pap and I ate several before I got around to making the ice cream. Marcel Desaulniers recipe has an added topping of liquored berries which I chose not to do. I wanted ice cream and this version was delicious enough to have Elvis spinning in his grave. Oh yeah, I'm still thinking about the Elvis 'wannabe' entertaining me tomorrow night. I just hope he's not the fat Elvis ... ugh! What I'm hoping to see is a hunk of a man in tight pants, gyrating hips, seductive voice, bedroom eyes. Please excuse me, I was daydreaming there for a second and I drooled all over my keyboard.

Okay, back to the recipe.

Ingredients:
1/4 pound (1 stick) unsalted butter, cut into 1/2-ounce pieces; plus 1 tablespoon (melted)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (4 ounces) tightly packed light brown sugar
1/2 cup granulated sugar
2 large eggs
1/2 cup sour cream
1/2 teaspoon pure vanilla extract
1 cup pecan halves, toasted and coarsely chopped
1 cup fresh blackberries, stemmed and washed
1 cup semisweet chocolate mini-morsels

Directions:
1. Preheat the oven to 325 degrees. Lightly coat the inside of each of 12 individual nonstick mini-fluted tube pans (each cup is 3 & 1/2 x 1 & 3/4 inches) with the 1 tablespoon of melted butter, making sure that all of the indentations in each of the pans are coated.

2. In a sifter combine the 2 cups flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Sift onto a large piece of parchment paper and set aside until needed.

3. Place the 1/4 pound butter, 1/2 cup light brown sugar, and 1/2 cup granulated sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minute, and then beat on medium for 2 minutes until soft. Scrape down the sides of the bowl and the paddle. Add 2 eggs, one at a time, beating on medium for 1 minute after each addition, and scraping down the sides of bowl once all the eggs have been incorporated.

4. Operate the mixer on low while gradually adding the sifted dry ingredients. Once they have been incorporated, about 30 seconds, add 1/2 cup sour cream and 1/2 teaspoon vanilla extract and mix on low speed to combine, about 15 seconds. Remove the bowl from the mixer, add the coarsely chopped pecans, 1 cup blackberries, and 1 cup mini-morsels and use a rubber spatula to mix until thoroughly combined.

5. Portion 3 heaping tablespoon of the cake batter into each individual mini-fluted nonstick tube pan. Spread the batter evenly. Place the 2 units of mini-fluted tube pans on the top and center rack of the preheated oven, and bake until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Remove the cakes from the oven and cool to room temperature for 20 minutes. Invert the units to release the cakes. Turn the cakes baked top facing up and set aside at room temperature.

Ingredients for Ice Cream:
2 cups half-and-half or milk
3 large egg yolks
1/3 cup sugar
2 cups heavy cream
1 teaspoon vanilla
1 (1.7 ounce) package instant chocolate pudding

Directions:
1. Prepare a large pan of ice water.

2. In the top of a double boiler, heat the half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in the sugar. Whisk in about half of the hot half-and-half and pour the egg yolk mixture into the pan of half-and-half. Stir and cook over simmering water until the custard coats the back of a spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir occasionally until it cools. Transfer to another container, stir in heavy cream, vanilla, and instant pudding. Whip well, cover and refrigerate for an hour.

3. Freeze in an ice cream maker according to the manufacturer's directions.

Love Me Tender Chicken ala King

We are All Shook Up here at the old folk's village. Why you ask? Because the King will be here Saturday night. Okay, the next best thing, an impersonator. Maybe it's for the best, I really don't want to see an old fat guy gyrating his hips.

This recipe can be found in the cookbook Are You Hungry Tonight?

I'm not going to yak long. I have several more postings I want to get done tonight. So I am going to get right to the recipe.

Ingredients:
1 tablespoon butter
4 boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1 & 1/2 cups sour cream
1 teaspoon soy sauce
1 teaspoon paprika
2 tablespoons white wine
1 (5-ounce) package of frozen mixed peas, pearl onions, and mushrooms, cooked according to package directions
4 tablespoons freshly grated Parmesan cheese
4 slices white bread, toasted, and each slice cut into 4 triangles

Directions:
1. Melt the butter in a large, nonstick frying pan. Add the chicken in one layer and cook over medium heat about 4 minutes. Turn all pieces and cook until light brown, about 4 minutes more. Sprinkle with salt and pepper. Stir in the sour cream, soy sauce, and paprika. Reduce the heat to low and cook until the sauce is hot , but not boiling. Stir in the white wine and cook for 1 minute more.
2. Add the hot, cooked peas, pearl onions, and mushrooms. Transfer the chicken mixture to a greased 1 & 1/2-quart shallow baking dish. Sprinkle with Parmesan cheese. Put under the broiler until the top is lightly browned, about 4 minutes. Serve garnished with the toast points.

Black Bean Salsa

What do old people do on a Friday night? Well, some sit around their TV in tattered underwear watching Jeopardy, and expelling gas from assorted orifices. Others sit on their front porch enjoying the summer breeze, expelling gas from assorted orifices, and cussing at the neighbor kids when their baseball lands in their flower garden. And then there are the others that enjoy an opportunity to guzzle someone else's wine at a wine tasting. Pap and I are the wine guzzling group. I suppose there will be some expelling of gas especially since I am taking down a Black Bean Salsa. In fact I'm sure that the last time I made this for a clubhouse event, in the midnight sky, I saw a green Aurora flickering over the neighborhood.

Well, I suppose I've said enough, enjoy your Salsa.

Ingredients:
2 cans (15 ounce) sweet white or yellow corn, drained
2 cans black beans, drained
2 cans diced Ro -tel tomatoes with chili peppers
1/2 large purple onion, chopped
1/3 cup or less cilantro, chopped
3 tablespoons fresh lime juice
1 & 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

Mix all together. Serve with corn tortilla chips.

Fontina and Red Pepper-Stuffed Garlic Focaccia

How can something so easy be so good? That's not how the world works. I've been around long enough to know that important fact. In addition, this bread will have your significant other drooling and promising outlandish words of gratitude. If I were you, I would get those promises in writing and then witnessed by a third party.

This meal must be served with a bottle of wine. My favorite is Gabbiano, a mind blowing Chianti that will have you not caring what the stock market is doing, not worrying about what your good for nothing brothers are up to, or what weird ass crap you are writing on your blog.

Ingredients:

1 package dry yeast (about 2 & 1/4 teaspoons)
1 cup warm water (about 100 to 11o degrees)
3 7 1/4 cups bread flour, divided
1 whole garlic head
1 & 1/2 tablespoons extra-virgin olive oik, divided
1 & 1/4 teaspoons salt, divided
Cooking spray
1 teaspoon cornmeal
1/4 cup chopped fresh basil
3/4 cup chopped bottled roasted red bell peppers
1/2 cup (2 ounces) shredded Fonfina cheese

Directions:
1. Dissolve yeast in 1 cup warm water in a large bowl, let stand 5 minutes.

2. Lightly spoon flour into dry measuring cups, level with a knife. Add 1 cup flour to yeast mixture, stirring well. Cover, let stand at room temperature 8 hours or overnight to create a sponge (mixture will become very bubbly).

3. Preheat oven to 350 degrees.

4. Remove papery skin from garlic head (do not peel or separate cloves). Wrap in foil. Bake at 350 degrees for 1 hour, cool 10 minutes.

5. Separate cloves, squeeze to extract garlic pulp. Discard skins. Place garlic pulp, 1 tablespoon oil, and 1 teaspoon salt in a small bowl, and mash with a fork until smooth. Stir into sponge.

6. Add 2 cups flour to sponge: stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes), add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

7. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover, let rise in a warm place (85 degrees), free from drafts, 45 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

8. Punch dough down. Cover and let rest 5 minutes. Divide dough in half, roll each half into a 10-inch round.

9. Place 1 dough round on a baking sheet sprinkled with cornmeal. Arrange basil over dough, leaving a 1/4-inch border; top with bell peppers. Sprinkle evenly with cheese. Top with other dough round, pinch edges to seal. Lightly coat with cooking spray. Cover and let rise 45 minutes or until dough is doubled in size.

10. Preheat oven to 400 degrees.

11. Uncover dough. Make indentations in top of dough with a knife. Gently brush dough with 1 & 1/2 teaspoons oil, and sprinkle with 1/4 teaspoon salt.

12. Bake at 400 degrees for 30 minutes or until focaccia is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack. Yield: 14 servings.

I'm not just another pretty face that can bake a cake.

This is a picture I entered at my clubhouse's nature photo contest. I was pleasantly surprised when I won third place.

Another picture that I captured is that of a rather alien looking plant life form. Pap and I encountered it one day when we were taking a walk along one of the many hiking trails where we live. This beast had to be at least 6 feet tall and I swear I heard it hiss at us as we walked by. Well, I don't like being hissed at. So I turned around and snapped its picture just to piss it off. Then I took off, leaving Pap in the dust and ran like the devil was after me.

Something else I am trying my hand at is writing. My family and friends all know that I am a paper back writer wannabe. If any of you brave souls are interested, here is the link to my writing blog. http://beneaththestarrysky.blogspot.com/ So far, I've only posted the prologue and first two chapters of the current novel I am writing.

Another thing I love to do is gardening. Since we down sized, when Pap retired, I had to start over at our new house. The yard is small, but adequate. And our back yard is more like a Charleston courtyard, or at least that is my big plans. Since this is our second summer in the house, I have a long way to go to accomplish my goal.

I still need lots and lots of potted plants all along the retaining wall.

The beautiful lady container was a gift from Pap.

Ice Cream Pastry with Apricot Walnut Filling

Ice Cream Pastry, how intriguing is that? Think of the possibilities of using all sorts of yummy flavors. Although I'm not a big fan of apricots, I didn't change the recipe because Pap loves them big time. What with father's day coming up in a few days I thought I would treat him early to a nice cookie. This recipe didn't disappoint me in the least, the pastry is wonderful, the filling has a hint of the apricots flavor, all in all it is perfect.

I'm not in a chatty mood at the moment. Yeah I know what you are thinking, are you sick Moogie? Naw, I just need to get back in the kitchen. I have a bread recipe that I need to finish so that I can share it with all you young whipper-snappers.

Look for other wonderful recipes in Great Cookies Secrets To Sensational Sweets by Carole Walter.

Ingredients for Ice Cream Pastry:
2 cups all-purpose flour, spooned in and leveled
½ teaspoon salt
1 cup (2 sticks) unsalted butter, chilled, cut into ½-inch cubes
1 cup (½ pint) softened vanilla ice cream

Ingredients for Filling:
1 teaspoon freshly grated lemon zest, or to taste
¾ cup apricot preserves
6 tablespoons light brown sugar, or to taste
6 tablespoons granulated sugar, or to taste
1 teaspoon ground cinnamon
1 ½ cups plus 2 tablespoons medium-fine chopped walnuts
1 tablespoon half-and-half or milk

Directions:
1. Place the flour and salt in the work bowl of a food processor fitted with the steel blade. Pulse two or three times. Add the cubed butter and pulse five or six times, then process for 8 to 10 seconds, or until the mixture forms fine, meal-size crumbs.

2. Empty the mixture into a large mixing bowl and make a well in the center. Add the softened ice cream and, using a large spoon, draw the crumb mixture into the ice cream. When the mixture becomes too difficult to work with the spoon, flour your hands and knead it gently a few times until a smooth dough is formed. The dough will be soft.

3. Place the dough on a lightly floured surface and shape into a mound. Divide it into quarters, then shape each piece into a 3-inch-wide rectangle, turning a few times to lightly coat the surface with flour. Wrap with plastic wrap and refrigerate overnight or up to 3 days.

4. Position the shelves in the upper and lower thirds of the oven. Heat the oven to 375 degrees. Dab the corners of the cookie sheets lightly with butter and line the pans with baking parchment.

5. On a lightly floured board or flat surface, working with one piece of cold dough at a time, roll into a rectangle measuring 10 x 9 inches. Blend the lemon zest into the apricot preserves and spread one-fourth of the preserves evenly over the rectangle, leaving a 1-inch border at the far edge of the dough. Combine the sugars, cinnamon, and nuts. Sprinkle one-fourth of the nut mixture evenly over the preserves.

6. Moisten the far edge of the dough with ice water. Beginning with the edge closest to you, roll the dough into a log. Pinch the seam, gently roll the log back and forth a few times to seal it, then place the roll on a cookie sheet. Brush the top lightly with half-and-half or milk, sprinkle with a few chopped walnuts, and slash the top slightly at 1-inch intervals with a dough scraper. Make three more logs with the remaining dough.

7. Bake the logs for 30 to 35 minutes, or until golden brown. To ensure even browning, toward the end of baking time rotate the cookie sheets top to bottom and front to back. Let stand 2 or 3 minutes. If any of the filling runs, scape it away from the logs with a small metal spatula while the syrup is still hot. Then run a thin metal spatula under the logs to loosen them from the parchment. Move the logs slightly so they will be on cleaner parchment. Let cool on the pans at least 30 minutes, then, using a serrated knife, cut into 1-inch slices.

Peanut Butter Mousse Cake

Georgians love peanuts. And if you are lucky enough to be driving around our beautiful countryside, you would see pickup trucks parked along the road or in strip-mall parking lots. They usely have small boilers in the bed of the truck, selling roasted and boiled peanuts. I love the roasted ones just fine. But don't even come near me with those nasty boiled ones.

Here's a bit of information for the non-southern folk. Boiled peanuts are also known as goober peas.

Starting in 1866, Goober Peas was number one on the hit parade. The lyric was a fairly accurate description of daily life during the last few years of the Civil War for Southerners. After being cut off from the rail lines and their farm land, they had little to eat aside from boiled peanuts (or "goober peas") which often served as an emergency ration, especially in Georgia.

Verse 1
Sitting by the roadside on a summer's day
Chatting with my mess mates, passing time away
Lying in the shadows underneath the trees
Goodness, how delicious, eating goober peas.

Chorus2x
Peas, peas, peas, peas
Eating goober peas
Goodness, how delicious,
Eating goober peas.

This recipe is adapted from one that I found on Epicurious.

Ingredients for Crust:
1 9-ounce package chocolate wafer cookies
1/2 cup sugar
1 teaspoon ground cinnamon
10 tablespoons (1 & 1/4 sticks) unsalted butter, melted

Ingredients for Filling:
1 18-ounce jar creamy peanut butter (2 cups)
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract (yes, 2 tablespoons)
2 cups chilled whipping cream

Ingredients for Topping:
1/2 cup whipping cream
1/4 cup sugar
1 tablespoon instant espresso powder, optional
6 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped
1 teaspoon vanilla extract

Directions for Crust:
1. Preheat the oven to 325 degrees. Blend cookies, sugar and cinnamon in processor to fine crumbs. Add melted butter and blend well using on/off turns. Press crumb mixture onto the bottom and up sides of 10-inch-diameter springform pan. Bake until crust start to puff and darkens slightly, about 15 minutes. Cool.

Directions for Filling:
1. Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions. Spoon filling into prepared crust.

Directions for Topping:
1. Combine 1/2 cup cream, 1/4 cup sugar and espresso powder in heavy medium saucepan. Stir over medium heat until espresso powder and sugar dissolve and mixture comes to simmer. Remove from heat. Add chocolate and whisk until melted and smooth. Whisk in 1 teaspoon vanilla. Cool topping 5 minutes. Spread topping evenly over filling. Refrigerate cake until cold, about 4 hours. (Can be prepared 2 days ahead. Cover cake and keep refrigerated.) Serve cake chilled with whipped cream.

2. Makes 16 servings.

You Only Live Once Deadly Chocolate Muffins

I must have taken 20 pictures of this dang muffin trying to get a descent shot. For whatever reason, they were all fuzzy and out of focus. Can you believe that this was the best of the lot? If you squint a little it helps. But maybe it was the chocolate aroma wafting up to my nose that kept my hands shaking.

For your pleasure, I wish this picture was scratch and sniff. Then you would know what I'm talking about. This is chocolate bliss at its best while the muffin is still warm and the chocolate bits are gooey soft.

Ingredients:
12 ounces semisweet chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter
1/2 cup sour cream
1 cup sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon salt
4 large eggs
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 & 1/4 cups semisweet chocolate chips
1/4 cup white chocolate chips

Directions:
1. Heat oven to 350 degrees. Line the cups of a muffin tin with paper liners. (Yield: 12 to 16)

2. Melt the chopped semisweet chocolate with the butter in the top of a double boiler, stirring until smooth. Remove from the heat and stir in the cour cream. Cool.

3. Whisk together the flour, baking soda and salt in a small bowl. Beat eggs and sugar in a large bowl with an electric mixer until light and pale, about 5 minutes. Beat in chocolate mixture and vanilla. Add flour mixture and 1 cup of semisweet chips.

4. Spoon the batter evenly into prepared muffin cups to fill about 3/4 full. Top evenly with remaining semisweet chips and white chocolate chips. Bake until the centers are set to the touch, 16 to 20 minutes.

5. Set muffin tin on a wire rack to cool 15 minutes.

Dulce De Leche Frozen Yogurt

When it comes to ice cream, I am as predictable as the sun rising every morning. It doesn't matter how many flavors are available to chose from, I always go for chocolate. And my family groans every time.

Let them experiment with their exotic chooses. And I smugly watch them as they wonder if they made the right decision as they stick their spoons into their Fried Banana and Pork Chop, Dill Pickle and Green Tomato or Kitty Hairball with Swirls of Brownies. I on the other hand am always confident that I will be happy with my always delicious Chocolate.

I like to keep my family and friends on their toes, never knowing what I am up to next. So I am sure they will be surprised to see a non-chocolate recipe.

This frozen yogurt was so easy to make, even a drunken monkey could produce good results.

Ingredients:
1 cup Dulce De Leche
1 & 1/2 cups plain yogurt
3/4 cup heavy cream
1/4 cup milk
1/8 teaspoon salt

Directions:
In a bowl, whisk together all the ingredients until well blended. Refrigerate for at least 2 hours or overnight. Churn in an ice cream machine according to the manufacturer's instructions. Freeze until scoopable, about 4 hours, depending on your freezer.

Sour Cream Coffee Cake with Pears and Pecans

Yummy Version (scroll below for yummier version)

I've been rummaging around through my cookbooks and old magazine clippings like I'm an old prospector panning for gold. Hidden within all these pages is a nugget, one that I hope will impress you enough to want to make it for yourself. This particular recipe was ripped from the pages of Bon Appetit 2003. As soon as I saw the picture, I knew I would make it one day because I love a moist coffee cake with a decadent crumb topping.

I'm hoping this recipe won't let me down. Otherwise Pap must endure the profanity erupting from the kitchen. I take it as a personal insult to my baking skills if a recipe doesn't meet with my old-lady expectations. The wraith of Moogie can get quite ugly. I have been know to shake my cane at people for a whole five seconds before the arthritis in my shoulder flares up. Or I could whip out my dentures and throw them. If my eye-sight was better, I could possibly put someone's eye out.

This coffee cake, along with the remaining Tiramisu Cupcakes, are going down to the clubhouse this evening. What are we doing at the clubhouse you ask? Well, it is Mexican Train Domino night and about 120 crazy old folk will be walking on the wild side. I know I have no chance in hell of winning unless I ply my opponents with liquor (Kahlua soaked cupcakes) and enough sugar to drop an elephant. Keep your fingers crossed for me and maybe my diabolical plan will work tonight.

Ingredients for Topping:
1 & 1/2 cups pecans (about 6 ounces)
1/3 cup (packed) golden brown sugar
2 tablespoons all purpose flour
1 teaspoon ground cinnamon
2 tablespoons butter, (1/4 stick) chilled and unsalted, cut into 1/2-inch cubes

Ingredients for Cake:
2 & 3/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
3/4 cup (packed) golden brown sugar
3 large eggs
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
1 & 1/2 cups 1/2-inch cubes peeled pears

Directions for Topping:
Blend first 4 ingredients in processor until nuts are coarsely chipped. Add butter; using on/off turns, blend until coarse crumbs form.

Directions for Cake:
1. Preheat oven to 350 degrees. Butter and flour 13x9x2-inch baking pan.

2. Sift flour, baking powder, salt, and baking soda into medium bowl.

3. Using electric mixer, beat butter in large bowl until fluffy. Gradually add both sugars and beat until well blended. Beat in eggs, 1 at a time, then lemon peel and vanilla.

4. Blend sour cream and milk in small bowl.

5. Beat in sour cream mixture alternately with dry ingredients in 3 additions each. Spread half of cake batter in prepared pan. Sprinkle half of topping over, cover with pears. Spread remaining batter over; sprinkle with remaining topping.

6. Bake until top is brown and tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan on rack.

I'll be the first to admit that I can't leave well enough alone. So to put this dessert over the top you must dollop it with a big spoonful of Dulce De Leche

Yummier Version

I've made Dulce De Leche in the oven. But I wasn't that impressed with the baked in a water bath kind of custard it produced. I knew I had to attempt the dangerous and cook the condensed milk in its unopened can.

So for 2 & 1/2 hours last night, I was a nervous wreck as it slowly cooked and worked its magic. At any moment I was expecting an explosion in the kitchen and was prepared to holler, "Duck and cover Pap. And kiss your ass good-bye."

But nothing happened. Well, I shouldn't say nothing happened. Because I did create the most creamy, yummy substance.

I'm not going to supply you with this method. I don't want to be responsible for blown out windows, Dulce De Leche hanging from your new kitchen light fixture, or the second degree burns that could be produced. Just 'google' it for yourself.