Caribbean Rum "Sopped" Coconut Cake

Hello.... I'm back. What? You didn't know that I was gone. Gee whiz, and I thought we were friends. Foolishly I imagined everyone crying themselves to sleep and whimpering, "Where is Moogie?"

I was thinking of ya'll, everyday, as Pap and I enjoyed our romantic little anniversary getaway. Okay, I lied. It wasn't everyday. Alright.... alright. My conscious is killing me. I didn't think of you at all.

Now that we got that nasty little bit of business out of the way. Let's make a wonderful, moist, dessert.

Ingredients for Cake:
12 large eggs (yeah... I know,this is crazy)
2 cups sugar
1 teaspoon salt
2 cups all-purpose flour

Ingredients for Sopping Milk:
2-1/2 cups coconut milk
2-1/2 cups sweetened condensed milk
1/3 cup dark rum
1 teaspoon almond extract

Directions:
1. Preheat the oven to 350 degrees. Coat the bottom of a 9-inch by 13-inch baking dish with nonstick cooking spray. Line the pan with parchment paper.

2. To prepare the cake, combine the eggs, sugar, and salt in the bowl of an electric mixer and beat until tripled in volume. Quickly fold in the flour until just incorporated. Scape the batter into the prepared baking dish.

3. Bake for 25 to 30 minutes (I had to bake mine 15 minutes longer), or until a toothpick inserted into the center just comes out clean. Let cool on a wire rack. Remove from the pan and discard the paper. Return the cake to the baking dish and poke many holes into the cake with a wooden skewer or large fork.

4. To prepare the sopping milk, mix together the coconut milk, condensed milk, run, and almond extract. Pour the milk mixture over the cake, cover, and let sit in the refrigerator for at least 2 hours.

5. To serve, whip some heavy cream until stiff peaks form. Serve slices of the cake topped with the whipped cream.

Easter Chocolate Mousse

Simple chocolate mousse becomes the talk of the party when served in delicately painted eggshells. (Remember several weeks ago I told you to start saving eggshells. It's still not to late to save some for your Easter dessert.)

Aren't these dishes divine? Pap bought them for me about a month ago. God, I love that man.

Ingredients:

2-3/4 cups chilled heavy cream, divided

4 egg yolks

3 tablespoons sugar

1 teaspoon vanilla extract

7 ounces fine-quality bittersweet chocolate, chopped

Directions:
1. In a medium saucepan, heat 3/4 cup cream until hot. (Do not boil.) In a medium bowl, whisk together yolks, sugar, and a pinch of salt; add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan, and cook over medium-low heat, stirring constantly, until an instant-read thermometer reads 160 degrees. Pour custard through a fine-mesh sieve into a bowl, and stir in vanilla.

2. In a large microwave-safe bowl, microwave chocolate on High in 30-second intervals, until melted, about 1-1/2 minutes. Whisk custard into chocolate until smooth; cool.

3. In a large bowl, beat remaining cream at medium-high speed with an electric mixer until stiff peaks form. Whisk one-fourth of whipped cream into chocolate custard to lighten; gently fold in remaining whipped cream. Spoon mousse into a pastry bag fitted with star tip. Pipe mouse into egg shells that are open on one end and cleaned thoroughly in hot soapy water.

Recipe adapted from Phyllis Hoffman Celebrate Spring.

Spring Pasta Nest Soup

This soup is spring in a bowl. It's light fresh and so very pretty with the pasta looking like a bird's nest. Plan on using it as a starter for a larger meal or perhaps serve with a sandwich or salad.

Ingredients for Vegetable Broth:
4 cups chopped celery
3 cups chopped carrots
1 cup chopped parsley
2 quarts cold water
2 teaspoon salt

Directions for Broth:
1. In a large stockpot, combine celery, carrots, parsley, water, and salt. Bring to a boil over medium-high heat. Remove from heat; let stand for 30 minutes.

2. Pour vegetable mixture through a fine-mesh sieve into a large bowl, discarding solids. Cover, and chill until needed.

Ingredients for Past Nest Soup:
Vegetable Broth
1 cup matchstick-cut carrots
1 cup trimmed, thinly sliced fresh asparagus
4 dried angel hair pasta circles

Directions:
In a large stockpot, bring broth just to a boil over high heat. Divide vegetables among 4 small soup bowls, and top each with a pasta circle. Pour broth over pasta-vegetable mixture, and cover for 10 minutes before serving.


This recipe was adapted from Phyllis Hoffman Celebrate Spring.

Hot Cross Buns

Hot Cross Buns... spicy, slightly sticky yeast buns often studded with dried fruit. They are one of the best known Easter breads, dating back to the Middle Ages in England. Today, the English traditionally eat hot cross buns on Good Friday. Atop each bun is an icing cross to signify the crucifixion.

Ingredients:
1 pound frozen roll dough, thawed
1/2 cup raisins
1/2 cup chopped dried pineapple
1 tablespoon orange zest
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup plus 1 tablespoon confectioners' sugar
1/4 cup heavy whipping cream

Directions:
1. Spray a 9-inch round cake pan with nonstick baking spray with flour.

2. In a large bowl, combine dough, raisins, pineapple, and orange zest. Knead dough to incorporate dried fruit and zest. Divide dough into 12 pieces. Roll each piece into a ball. Place in prepared pan.

3. In a small bowl, combine butter, cinnamon, allspice, cloves, and ginger. Brush half of butter mixture onto dough. Dover, and let rise in a warm place free from drafts, for 1 hour, or until doubled in size.

4. Preheat oven to 375 degrees. Bake for 15 to 20 minutes, or until golden brown. Brush with remaining butter mixture. Cool in pan for 10 minutes. Remove from pan, and cool completely on a wire rack.

5. In a small bowl, whisk together confectioners' sugar and cream. Spoon into a pastry bag fitted with a small tip. Pipe a cross on the top of each bun.

New Moon - Blueberry Cheesecake

I am a big fan of the Twilight series. Not because of the vampires and werewolves. And certainly not because of the teenage shenanigans. No, I like it because it is a love story that transcends all generations.

So to celebrate the New Moon DVD available today, I made a cheesecake. I know what you are saying, "No kabish Moogie. Why cheesecake?" That's obvious of course, I'm going to need something decadent to help me get over Edward breaking Bela's heart.

Ingredients for the Crust:
5-3/4 ounces finely ground graham cracker crumbs (about 10 cracker rectangles)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

Ingredients for the Cheesecake Batter:
4 (8 ounce) packages cream cheese, at room temperature
1-1/2 cups granulated sugar
1 tablespoon all-purpose flour
4 large eggs, at room temperature
3/4 cup sour cream, at room temperature
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 can blueberry pie filling

Directions:
1. Set out the ingredients at least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it's essential that the ingredients be at room temperature before you mix the batter.

2. Position a rack in the center of the oven and heat the oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 tablespoons melted butter until the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan that's about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes; it's fine if the crust start to look golden, but it shouldn't brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.

3. With a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, about 2 minutes. Scrape the bowl. On low speed, beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it's incorporated, and scraping the bowl each time. Don't over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth and have the consistency of a thick-milkshake.

4. To bake the cake in a water bath, wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of melted butter, taking care not to disturb the crust.

5. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan's rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350 degrees without opening the oven door for the first hour, until the top of the cake is golden brown and doesn't wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour and 10 minutes to 1 hour and 15 minutes. (The cheesecake will be gooey in the middle; don't worry, it will set as it cools.)

6. Let the cake cool.Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need an extra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the side of the pan. Let the cake cool on the rack until barely warm.

7. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

8. Run a thin-bladed knife around the inside rim of the pan again, taking care not to disturb the crust. Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate.

9. I covered mine with blueberry pie filling, added whipped cream, and piped white chocolate curlicues.

Romance and a Giveaway

Love... Aimer... Liebe... Amore... no matter how you say it, it's a word that makes the world go round. But a woman can't live on love alone, she needs romance. Even an old Moogie needs little moments of bliss from the man she loves. And let me tell you that Pap is super romantic. Next week we will be celebrating our 39th anniversary. And after all the years together, he still opens my car door, helps with my coat, buys me flowers for no reason at all, and treats me like his Goddess Divine.

A quote from Pride and Prejudice:

You must know... surely, you must know it was all for you. You are too generous to trifle with me. I believe you spoke with my aunt last night, and it has taught me to hope as I'd scarcely allowed myself before. If your feelings are still what they were last April, tell me so at once. My affections and wishes have not changed, but one word from you will silence me forever. If, however, your feelings have changed, I will have to tell you: you have bewitched me, body and soul, and I love, I love, I love you. I never wish to be parted from you from this day on.

So to celebrate love and romance, I'm having another giveaway. All you need to do is be signed up as a follower on my blog page and leave a comment. Then on April 3rd, I will pick a lucky recipient of all these great little things.

A cute little high-heel shoe pie server.

A different view of the pie server.

Ruffled deep-dish Emile Henry pie pan.

And last but not least, a cookbook.

Now That's More Like It..... Sloppy Joes

I've never made Sloppy Joes from scratch. Why? Because I always used the Manwich sauce in a can. It tasted fairly good and was super easy to make. Although I'm retired now, I used to be a working wife and mother. And free time was a luxury that I didn't always use in the kitchen. Now, all I have is free time and I can pick and choose where I want to use it. So when I saw this fabulous recipe in Phyllis Hoffman's Celebrate Spring magazine, that's where I used a few hours yesterday. And it turned out to be worth the effort because the Sloppy Joes were the best I've ever eaten.


Ingredients:
1 pound lean ground beef
1/2 onion, finely chopped
1 carrot, chopped
1-1/2 cups chopped fresh tomato
1/4 cup chopped green bell pepper
1 (6 ounce) can tomato paste
1-1/2 cups water
3 cloves garlic, minced
1 tablespoon mild chili powder
1 teaspoon paprika
1 teaspoon dried oregano
salt and freshly ground black pepper to taste
6 hamburger buns, toasted

Directions:
1. In a large skillet over medium-high heat, cook ground beef, stirring frequently, until browned and crumbly, about 7 minutes. Add onion, and cook for 2 minutes. Add carrot, and cook for 2 minutes. Add tomato and bell pepper.

2. Add tomato paste and water, stirring until paste is dissolved. Add garlic, chili powder, paprika, and oregano, and season with salt and pepper. Reduce heat to medium and cook until mixture is thickened about 8 to 10 minutes.

3. Spoon meat mixture onto bottom halves of bun; cover with bun tops. Serve immediately.

You might also like to try the Spiced Waffle Fries.

Ingredients:
1 (22 ounce) package frozen waffle-shaped french fries
1 tablespoon chopped fresh parsley
1 teaspoon Italian seasoning
1 teaspoon salt
1/4 teaspoon ground black pepper
1 to 2 tablespoons olive oil

Directions:
1. Cook potatoes according to package directions.

2. In a small bowl, combine parsley, Italian seasoning, salt, pepper, and 1 tablespoon oil, adding more oil, if necessary, to make a thin dressing.

3. In a large bowl, place fries, add dressing , tossing gently to coat.

"Wonderland" Excessively Crunchy Peanut Butter Brownies

"What are you looking at Alice? Could it be the crazy wonderful peanut butter brownies that Moogie made? But it's beyond me how they ended up in a rabbit hole. Well what are you waiting for you silly girl? Jump in!"


Ingredients for Brownie Batter:
1-1/2 cups unsalted peanuts
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
1-1/4 cups tightly packed light brown sugar
1 cup creamy peanut butter
1/4 pound unsalted butter, cut into 1-ounce pieces
1/4 cup dark corn syrup
4 large eggs
1 teaspoon pure vanilla extract

Ingredients for Topping:
3/4 cup heavy cream
6 ounces semisweet chocolate, chopped into 1/4-inch pieces
1 cup semisweet chocolate chips
1 cup peanut butter chips

Directions:
1. Preheat the oven to 325 degrees.

2. Toast the peanuts on a baking sheet in the preheated oven until golden brown, about 10 to 12 minutes. Cool the peanuts to room temperature before chopping by hand with a cook's knife into 1/4-inch pieces. Set aside.

3. In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

4. Place the light brown sugar, peanut butter, unsalted butter, and the corn syrup in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes. Use a rubber spatula to scrape down the sides of the bowl, then beat on medium for 2 more minutes. Scrape down the bowl. Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add the vanilla extract and beat on medium for 1 minute. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporated, about 1 minute. Add 3/4 cup shopped peanuts (the remaining peanuts are for the topping) and beat on medium for 10 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

5. Transfer the batter to a 9x13x2-inch nonstick baking pan. Use a rubber spatula to spread the batter in an even layer. Place the pan on the center rack of the preheated oven and bake for 35 minutes until a toothpick inserted in the center of the brownie comes out clean. Remove from the oven and allow to stand at room temperature for 1 hour before finishing with the topping.

6. Heat the heavy cream in a 1-1/2 quart saucepan over medium-high heat. Bring to a boil.

7. Place the chopped semisweet chocolate in a 3-quart bowl. Pour the boiling cream over the chocolate and stir with a whisk until smooth. Congratulations... you have just created ganache!

8. Pour the ganache over the cooled brownie. Use a cake spatula to spread the ganache evenly over the entire surface of the brownie.

9. Combine in a 3-quart bowl the chocolate chips, peanut butter chips, and the remaining 3/4 cup chopped unsalted peanuts.

10. Sprinkle the chips and nuts evenly over the ganche. Refrigerate the brownie for 1 hour before cutting. This will make the ganche layer firm enough to cut.

11. Use a serrated knife with rounded tip to cut the brownie into 24-2-inch squares. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut. Serve immediately or store the brownies in a tightly sealed container.

This recipe adapted from Death By Chocolate Cookies.

Ides of March Giveaway Winner

The soothsayer's warning to Julius Caesar, "Beware the Ides of March," has forever imbued that date with a sense of foreboding. But in Roman times the expression "Ides of March" did not necessarily evoke a dark mood—it was simply the standard way of saying "March 15." Surely such a fanciful expression must signify something more than merely another day of the year?

Well, it does in Moogieland. Today is the day that I announce the winner of the Ides of March Giveaway

And the winner is: Cookingfoodie. She will receive the following gifts.

Strawberry Muffins With Strawberry Butter

Strawberries are a wonderful seasonal delight. And they look cheerful on this stormy day in Georgia. I swear the sky outside my house looks like tornado weather. I should probably check the forecast but I have other things do. Like eat this moist delicious muffin.

Ingredients:
1-1/2 cups butter, softened and divided
1/4 cup strawberry preserves
1-1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour, divided
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 cup whole buttermilk
2 cups fresh strawberries, coarsely chopped
1 cup cold butter, cut into small pieces
1/2 cup firmly packed brown sugar
1/2 cup quick-cooking oats

Directions:
1. Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with paper liners. In a small bowl, combine 1 cup softened butter and the preserves, stirring until smooth. Set aside.

2. In a large bowl, beat remaining 1/2 cup softened butter with sugar at medium speed with an electric mixer until fluffy. Beat in eggs and vanilla. In a medium bowl, combine 3 cups flour, baking powder, baking soda, salt, and lemon zest. Gradually add flour mixture to butter mixture alternating with buttermilk, beating until smooth after each addition. Fold in fresh strawberries. Spoon batter evenly into prepared muffin cups.

3. In a small bowl, and using hands, combine cold butter, remaining 1/2 cup flour, brown sugar, and oats until mixture resembles coarse meal. Sprinkle oat mixture evenly over strawberry batter. Bake for 15 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks. Serve with Strawberry Butter.

Yummy Strawberry Butter... a must.

Flambeed Peppered Filet Mignon With Vegetable Ribbons

Pap and I don't usually have steak at home. It's always been a treat that we save for going out to dinner. But today, it's a rainy day in Georgia. And there was noway I was going to venture out of the warm house. Instead, Pap helped me in the kitchen. The man is quite multi-talented. So he skillfully set about preparing the Flambeed Peppered Filet Mignon. This is a recipe that he has made several times, and also won first place in a cooking contest many years ago.

Ingredients:
4 filet mignon (4 to 6 ounce each)
4 teaspoon seasoned black pepper
1 small onion, minced
1 tablespoon butter
1 teaspoon salt
2/3 cup heavy whipping cream
3 tablespoons beef consomme
3 tablespoons brandy or rum

Directions:
Combine pepper and minced onion. Press pepper mixture into meat on both sides. In a skillet, heat butter until lightly brown. Add fillet mignons. Brown well on one side, about 5 minutes. Sprinkle lightly with salt. Remove filet mignon to a serving dish. Cover and keep warm. Add cream to skillet and scrape up brownings. Add beef consomme. Cook until reduce. Pour cream mixture into a bowl and set aside. Heat skillet again and add fillet mignon. Pour brandy over meat and ignite. Add cream mixture and let cook, for 1 to 2 minutes.

Ingredients for Vegetable Ribbons:
6 large carrots, peeled
4 large zucchini squash
4 large yellow squash
6 tablespoons, butter, divided
1/4 cup extra virgin olive oil, divided
2 tablespoon fresh thyme leaves, divided
1/2 teaspoon slat, divided
1/2 teaspoon ground black pepper, divided

Directions:
1. In a medium bowl, cut thin ribbons of carrots, zucchini, and squash with a vegetable peeler; set aside.

2. In a large saute pan over medium-high heat, heat 3 tablespoons butter and 2 tablespoons oil until melted. Add half of the vegetable and cook, stirring constantly for approximately 5 minute, or until vegetables are tender. Stir in 1 tablespoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper and cook 1 minute. Remove to serving bowl and keep warm.

3. Repeat procedure with remaining ingredients. Serve immediately.

Chunky Monkey Bars With Chocolate Ganache

If you are a banana fanatic.... and love chocolate, then my darlings this is the recipe for you. Feel free to lick your monitor screen. Delicious isn't it?

Ingredients for Batter:
1 cup walnut pieces
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
2 pounds medium-size ripe bananas, peeled
2 cups semisweet chocolate chips

Ingredients for Chocolate Ganache:
1 cup heavy cream
4 tablespoons granulated sugar
4 ounces semisweet chocolate, chopped into 1/4-inch pieces
4 ounces unsweetened chocolate, chopped into 1/4-inch pieces

Directions:
1. Preheat the oven to 325 degrees.

2. Toast the walnuts on a baking sheet in the preheated oven for 7 minutes. Remove the nuts from the oven and set aside to cool at room temperature until needed.

3. In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

4. Place the butter and 1 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium speed for 2 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating on medium for 1 minute and scraping down the sides of the bowl after each addition. Add 1 teaspoon vanilla extract and beat on high for 1 minute. Add the whole peeled bananas (you can break them in half, but it really isn't necessary) and beat for 2 minutes on medium until fairly smooth. Scrape down the sides of the bowl. Operate the mixer on low while gradually adding the sifted dry ingredients until incorporate, about 1 minute. Add the chocolate chips and the toasted walnuts and mix on low to incorporate, about 20 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.

5. pour the batter into the 9x13x2-inch nonstick baking pan. Use a rubber spatula to spread the batter in an even layer. Bake on the center rack of the preheated oven form for 40 minutes until golden brown around the edges and set in the center. Remove the pan from the oven and allow to stand at room temperature for 1 hour before making the icing.

6. Heat the heavy cream and 4 tablespoons sugar in a 1-1/2 quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring to a boil. Place the semisweet chocolate and unsweetened chocolate in a 3-quart bowl. Pour the boiling cream over the chocolate and stir with a whisk until smooth.

7. Pour the icing over the cooled Monkey Bar. Use a cake spatula to spread the icing evenly over the entire surface of the bar. Refrigerate for 1 hour before serving.

8. Use a serrated knife with rounded tip to cut the bars into 24 squares, then put each square in half to yield 48 bars. For a clean cut, heat the blade of the knife under hot running water and wipe the blade dry before making each cut.

Recipe adapted from Death by Chocolate Cookies.

Eggstra-Special Eggs

In Sandra Lee's Semi-Homemade (March-April issue) she presented hard boiled eggs like this. But I went one step further and colored my eggs with food coloring. And even I was surprised at how pretty they looked. Kids would absolutely go gaga over them.

Directions:
1. Cook as many eggs as you desire. Let cool and then peel. Decide on the colors you want and then add a few drops into small cups with enough water to cover an egg. Let set for a few minutes and then remove.

2. Cut the top off eggs horizontally one-third of the way down from the pointed top, and cut a small slice off the bottom to level the eggs.

3. Carefully remove yolks. Cut a few more eggs horizontally into slices and remove their yolks. Use the yolks to prepare your favorite deviled egg recipe.

4. Spoon the mixture into a zip-top plastic bag, and snip a corner of the bag to pipe the yolks mixture into the egg cups. Top each with an egg slice, and finish with another dollop of the mixture on top.

Triple Chocolate Mousse Cake

If clouds were made of chocolate, then this is what they would taste like. Ethereal, melt in your mouth perfection. This recipe was easy to follow and came together nicely. I confess that I did have a little problem with the white chocolate layer, it didn't setup as firmly as the other two layers. But I always have a difficult time working with white chocolate.

Ingredients:
Bottom Layer
6 tablespoons unsalted butter, cut into 6 pieces, plus extra fro greasing pan
7 ounces bittersweet chocolate, chopped fine
3/4 teaspoon instant espresso powder
1-1/2 teaspoons vanilla extract
4 large eggs, separated
Pinch table salt
1/3 cup packed light brown sugar

Middle Layer
2 tablespoons cocoa powder
5 tablespoons hot water
7 ounces bittersweet chocolate, chopped fine
1-1/2 cups cold heavy cream
1 tablespoon granulated sugar
1/8 teaspoon table salt

Top Layer
3/4 teaspoon powdered gelatin
1 tablespoon water
6 ounces white chocolate chips
1-1/2 cups cold heavy cream
chocolate shards, for garnish

Directions:
1. For the bottom layer; Adjust oven rack to middle position and heat oven to 325 degrees. Butter bottom and sides of 9-1/2-inch springform pan. Melt butter, chocolate, and espresso powder in large heatproof bowl set over saucepan filled with 1-inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool mixture slightly, about 5 minutes. Whisk in vanilla and egg yolks; set aside.

2. In stand mixer fitted with whisk attachment, beat egg whites and salt at medium speed until frothy, about 30 seconds. Add half of brown sugar and beat until combined, about 15 seconds. Add remaining brown sugar and beat at high speed until soft peaks form when whisk is lifted, about 1 minute longer, scraping down sides halfway through. Using whisk, fold one-third of beaten egg whites into chocolate mixture to lighten. Using rubber spatula, fold in remaining egg whites until no white streaks remain. Carefully transfer batter to prepared springform pan, gently smoothing top with offset spatula.

3. Bake until cake has risen, is firm around edges, and center has just set but is still soft (center of cake will spring back after pressing gently with finger), 13 to 18 minutes. Transfer cake to wire rack to cool completely, about 1 hour. (Cake will collapse as it cools.) Do not remove cake from pan.

4. For the middle layer: Combine cocoa powder and hot water in small bowl; set aside. Melt chocolate in large heatprooof bowl set over saucepan filled with 1 inch of barely simmering water, stirring occasionally until smooth. Remove from heat and cool slightly, 2 to 5 minutes.

5. In clean bowl of stand mixer fitted with whisk attachment, whip cream, granulated sugar, and salt at medium speed until mixture begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 60 seconds.

6. Whisk cocoa powder mixture into melted chocolate until smooth. Using whisk, fold one-third of whipped cream into chocolate mixture to lighten. Using rubber spatula, fold in remaining whipped cream until no white streaks remain. Spoon mousse into springform pan over cooled cake and gently tap pan on counter 3 times to remove any large air bubbles; gently smooth top with offset spatula. Wipe inside edge of pan with damp cloth to remove any drips. Refrigerate cake at least 15 minutes while preparing top layer.

7. For the top layer: In small bowl, sprinkle gelatin over water; let stand at least 5 minutes. Place white chocolate in medium bowl. Bring 1/2 cup cream to simmer in small saucepan over medium-high heat. Remove from heat; add gelatin mixture and stir until fully dissolved. Pour cream mixture over white chocolate and whisk until chocolate is melted and mixture is smooth, about 30 seconds. Cool to room temperature, stirring occasionally, 5 to 8 minutes (mixture will thicken slightly).

8. In clean bowl of stand mixer fitted with whisk attachment, whip remaining cup cream at medium speed until it begins to thicken, about 30 seconds. Increase speed to high and whip until soft peaks form when whisk is lifted, 15 to 20 seconds. Using whisk, fold one-third of whipped cream into white chocolate mixture to lighten. Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain. Spoon white chocolate mousse into pan over middle layer. Smooth top with offset spatula. Return cake to refrigerator and chill until set, at least 2 hours.

9. To serve: If using, garnish top of cake with chocolate shards. Run thin knife between cake and side of springform pan; remove side of pan. Run cleaned knife along outside of cake to smooth sides. Cut into slices and serve.

Mother-lode Apricot Pecan Coffee Cake

This is one big bad boy cinnamon roll baked in a 10-inch springform pan. Did anyone say Super-Size? Imagine this as the centerpiece at your next brunch.

Ingredients:
6 tablespoons butter
1-1/2 cups pecan, finely chopped
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
2 packages quick-rise yeast
1/3 cup granulated sugar
1 teaspoon salt
4-1/2 cups all-purpose flour
1 cup milk
2 large eggs
1/2 cup apricot jam, melted
1 large egg yolk

Directions:
Grease 10-inch springform pan. Prepare filling: In 2-quart saucepan, melt 2 tablespoons butter over low heat. remove saucepan from heat. Stir in pecans, brown sugar, and cinnamon until well blended; set aside. In large bowl, combine yeast, granulated sugar, salt, and 1 cup flour. In 1-quart saucepan, heat milk and remaining 4 tablespoons butter over low heat until very warm (120 to 130 degrees); butter need not melt.

2. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium; beat 2 minutes. Add whole eggs; beat until blended. With wooden spoon, stir in 3 cups flour to make a soft dough. Turn dough onto lightly floured surface; knead about 10 minutes,until smooth and elastic, working in about 1/2 cup more flour. Cover; let rest 10 minutes.

3. With floured rolling pin, roll dough into 18 inch by 10 inch rectangle; brush evenly with some of melted jam. Sprinkle filling evenly over dough; press lightly into dough with rolling pin.

4. Cut dough lengthwise into 2-inch-wide strips. Loosely roll up 1 strip and place in center of pan, cut side down. One at a time, loosely wrap remaining strips around center strip to make a spiral, matching ends of strips as you work. Cover dough loosely with plastic wrap; let rise in warm place (80 to 85 degrees) about 30 minutes, until doubled.

5. Preheat oven to 350 degrees. In cup, with fork, beat egg yolk lightly. Brush coffee cake evenly with egg yolk. Bake 30 minutes, or until golden. Cool coffee cake in pan on wire rack 5 minutes; brush with remaining melted jam. Carefully remove side of pan. Serve warm. Or, cool on wire rack to serve later; reheat, if you like.

Ides of March Giveaway

Are you ready for another giveaway? And what better day than the Ides of March (15th). A day when your so called friends stab you in the back. I don't have to worry about that happening to me because most of my friends have arthritic fingers or rheumatoid inflammation in their shoulders. About the most they could do would be to spit out their dentures in my direction. Then what's left? Being gummed to death.

To be eligible you must be a signed up follower on my blog page and leave a comment. How easy is that? Then on March 15th I will do the random generator thing and pick a winner.

And this is all the goodies that you will receive:
4 hand crocheted place mats
Fine Cooking Chocolate Cookbook
The Essential Chocolate Chip Cookbook
A box of Mrs. Field's Dessert Shells