Devils Food White Out Cake (Tuesdays with Dorie)

Devils Food White Out Cake

Whew! Getting this one done right under the wire. I was busy this weekend (two movies: Shopaholic - enjoyable but no Bridget Jones; The International - bad but Clive Owen is worth my $13.50 at the Arclight; day trip to UC Santa Barbara to visit my friend's daughter - can't believe little Emily is in college!!) However, I was also the Michael Phelp's of the sport of napping and lounging (sans his extracurricular stupid activities). I think I was horizontal for a whole day with a down comforter, warm cat and the DVR remote control firmly in my grip (it was r.a.i.n.i.n.g. really hard in Los Angeles and the place and its people just shut down!)

Thanks Stephanie of Confessions of a City Eater for picking the Cover Cake: Devils Food White Out Cake on page 247 of Dorie's book, Baking: From My Home to Yours.

I made half the recipe and used little 4" cake pans. I didn't have success with the frosting (my eggs got curdled, my syrup practically caramelized, and it was just a disaster). I ended up making a 7-minute frosting instead, but do want to try Dorie's recipe again!

Two layers are split and one of the layers is crumbled and placed around the cake.

Have a great week everyone! I'm going to start earlier on next week's recipe so I'm not stressing so much!!! :) Be sure to check out the other Tuesdays with Dorie bakers!

P.S. How perfect is this cake? Today, Feb 17th, is my cat's 13th birthday! Q-Tip is black & white...and my cake matches my cat! Happy Birthday Q-Tip!

Dorie Greenspan's Coffee-Break Muffins with Chocolate

Coffee-Break Muffins

...with some added mini chocolate chips (1/2 cup)

I started a new schedule at work where I work 10 am - 7 pm on Thursdays. I have big dreams. My plans are to get up at the same time as normal (my body likes routine) and bake something that needs to be eaten warm or can't be refrigerated overnight. I imagine waltzing into the library holding a croquembouche (that crazy beautiful French cream puff tower surrounded by spun sugar).

Well, at least I can say I still have lots of dreams and aspirations.

I stayed up too late staying up watching Top Chef (Thank Goodness Leah the Quitter, Crazy-flirt-home-wrecker got kicked off...and poor Fabio with his finger and best quote of the season...Karla is growing on me...can't wait til next week's episode) so this morning I tried to salvage my baking dreams by making these quick muffins.

This recipe is from Dorie Greenspan's Baking book, page 15. With instant espresso powder and cooled strong coffee, it has some caffeine for an edible coffee break. Here I am cooling my instant coffee over an ice bath. The recipe uses melted butter so it comes together pretty quickly. The recipe makes 12 muffins, but I got 15. Next time, I'll fill them more to get a domed top.

Coffee-Break Muffins with mini-chocolate chips

Quick, easy. A coffee break with the coffee built in!

Mexican Chocolate Brownies made with Ibarra

Mexican Chocolate Brownies

Recently, I received Mexican chocolate and a bottle of vanilla from Mexico from two co-worker's recent trips. When I saw the recipe for Mexican Chocolate Brownies in Bruce Weinstein's The Ultimate Brownie Book, page 82, I wanted to use my new ingredients. I came close. I couldn't find where I put the Mexican chocolate from Jessica, so I used my stash of Ibarra chocolate.

Have you had Mexican hot chocolate? It's so yum. I'm disappointed I wasn't introduced to it earlier in life. Two popular brands here are Ibarra and Abuelita. If you haven't had it, it's inexpensive and widely available now (I've even seen it in Target). Get yourself a knife and whisk or blender, and enjoy some yumminess.

Thanks to Fit Chick of Lady Craddock's Bakery blog who was my Elfster TWD Secret Santa! I got a box full of lovely sprinkles and exactly-what-I've-been-looking-for white cupcake holders. My friends and I used lots of the Christmas sprinkles over the holidays...and I was so excited to use these heart sprinkles. Aren't these soooo cute?!

3 circles of Ibarra chocolate along with 2 ounces unsweetened chocolate get melted with 1 1/2 sticks butter.

After the chocolate cools for about 10 minutes, beat in 1 cup plus 2 T light brown sugar. Next, beat in 3 eggs one at a time. I added 2 t of my Mexican vanilla. The dry ingredients are folded in...1 3/4 c four, 1/2 t baking powder, 1/2 t salt. Baked at 350 for 25 minutes. I topped mine with melted white chocolate and my cool hearts.

Hum, were these my favorite? Well, they were good, but just not what I imagined. I love, love Mexican Hot Chocolate (I make it with soy milk) and I guess I thought these would be the same in a square! :) I can't pinpoint what it was...the texture wasn't my favorite and I guess I love the "milky-ness" of the hot chocolate and that wasn't replicated here. I've made Mexican Chocolate Pudding from Martha's site and that was delicious - perhaps because of the milk base. Anyway, they were fun to make as a Valentine's treat!

Valentine's 5-Layer Finger Jello

Valentine's 5-Layer Finger Jello
Strawberry, Cherry and Raspberry Jell-O with milk filling

The other day, I was going through old cookbooks (pretending to clean) and found the 1979 Arlington Elementary School PTA cookbook. You know, those spiral bound, type-written fundraising cookbooks. In other words, the mother lode of nostalgia. (BTW, this wasn't even my elementary school, but somehow I have it...)

On page 221, under Soups & Salad, it's 7 Layer Finger Jello. Oh yes, I remember you and Pop Rocks candy well. (And I love that it is under "Soups & Salads" category.)

I know Utah and many LDS members have a close relationship with Jell-O...highest per capita consumption in SLC and official snack food of Utah! However, I haven't picked up a box of the sugar/gelatin mixture in years. I think Jello was the first thing I remember "baking"! (Whew, I have an answer for the TWD Q&A when my turns comes round).

I made a 5-Layer Valentine's Jello using the three "red" jellos I could find: Strawberry, Cherry and Raspberry. Except I couldn't find my heart shaped cookie cutter! Oh well, you get the idea! :)

This recipe is for a 7-Layer Finger Jello and you can adjust accordingly.

7 Layer Finger Jello

4 pkg. 3 oz Jello (lemon, orange, lime, strawberry)
4 pkg. Knox unflavored gelatin
1 can sweetened condensed milk

1. Mix 1 pkg flavored jello with 1/2 pkg of unflavored gelatin. Add 1 cup boiling water. Stir to dissolve. Cool to room temp and pour into 9 x 13 glass pan. Refrigerate for 15 minutes (and make sure your refrig is level!)

2. Mix 1 can sweetened condensed milk with 1 cup boiling water. In a small bowl, sprinkle 2 pkg unflavored gelatin over 1/2 cup cold water. Let stand a few minutes and then add 1/2 c boiling water to dissolve gelatin; add to milk mixture and stir to combine. Cool to room temp and pour 1 cup of milk mixture over first layer of jello. Refrig for 15 minutes.

3. Repeat for next three flavors. Let jello set. Cut and serve!

Happy Pre-Valentine's Day!

Do you eat your layered Jello by chomping on it, or by splitting the layers? I'm bi-jello and go both ways. :)

TWD - Floating Islands are just not that into me

Sorry, no Tuesdays with Dorie Floating Islands today. I really wanted to make them but through a crazy comedy of errors (such as forgetting my computer at work, having the camera memory card in one location and the camera in another...you get the picture), I realize floating islands are just not that into me. Sigh.

I hope to make them sometime soon. This week's selector is Shari of Whisk: a food blog and she has one of the best blogs in the world! Please go visit her for the recipe and the rest of the TWD gang for their creative creations!

Literary Pie: Funny in Farsi Apple Rose Water Pie (You Want Pies with That?)

Literary Pie: Funny in Farsi Apple Rose Water Pie
Finished off with a sprinkle of pistachios and pomegranate molasses

This month’s theme for You Want Pies with That? was chosen by… ME!! I selected “Literary Pie” (really, what did you expect from The Food Librarian?). I also said you get bonus points from me if you use your library...and I read the most wonderful stories of trips to the library as both a child and adult from some bakers. (By the way, in these tough economic times, public libraries are busy. We offer entertainment to the whole family! DVDs, downloadable audiobooks, storytimes, magazines, book clubs, internet access, cultural programs, and so much more! Please support your library because as our usage sky-rockets, our budgets are taking a big hit. [Mary exiting her soap box now :) ])

For my pie, I selected the memoir, Funny in Farsi: A Memoir of Growing Up Iranian in America by Firoozeh Dumas

This memoir chronicles Firoozeh’s experiences coming from Iran at age seven and settling in Whittier, California (a suburb of Los Angeles) in 1971. Written in short vignettes, she describes her experiences in this new county with her family (including being horrified when she thought we ate dogs in our “hot dogs”). Her father’s optimism and love of the United States (especially Walt Disney) is touching and hilarious. I couldn’t put it down and have loaned it out to everyone I know. All who have immigrant parents or grandparents can relate, regardless of their homeland.

Pomegranates are natives of Persia/Iran and are used in a lot of Persian cooking (I had a roommate and boss who were Iranian American). Oh man, I love Persian food. The rice dishes are sooooo delicious. If you get a chance to go to a restaurant, or better yet, get invited over to someone’s house, please try this delicious cuisine. Luckily, Los Angeles has a large concentration of Iranian Americans (did you know that Jimmy Delshad was the first Iranian American mayor of Beverly Hills?) and lots of Iranian stores and products (I love Mashti Malone’s saffron pistachio ice cream sandwiches).

I wanted to make the Citrus POM Tart with fresh pomegranates, but, wouldn’t you know it, Poms are out of season! (Rain check for next season). So I focused on another Persian flavor: Rose Water. I found this recipe for Apple Pie with Rose Water on the Food Network.

I made it with two granny smiths and one gala apple in a galette shape. I brushed the crush with some cream and sprinkled it with sanding sugar.

A huge thank you to all the people who baked along with me this month! It was such a thrill to choose a theme! I can’t wait to see the round-up of pies. You’ll be able to see them on the You Want Pies with That website soon!

Orange Cornmeal Cake (Everyday Food)

Orange Cornmeal Cake (Everyday Food)

My Friday so far.
Get up late.
But want to bake.
Check my Delicious account for items tagged “quick.”
Find this recipe.
Make and bake.
Shower and get ready.
Pull cake out of oven.
Look at clock. Eeck!
Put the hot cake on cooling rack in my car.
Drive to work.
Take some photos in the library (sorry for the bad lighting – it was raining outside). Thanks to the Children's Librarian for letting me borrow a piece of blue construction paper for the background!

And now we are at my lunch hour.

Not much to say besides MAKE THIS CAKE. Here's the recipe!

I used navel or Valencia oranges (can never tell them apart) from my neighbor’s yard (left) and some California grown Cara Cara Oranges (right). Have you had the Cara Cara? They are one of my favorites.

Granulated sugar tops the cake

This cake is super duper simple (one bowl, by hand, no melting, creaming, or getting anything to room temp). It uses olive oil so it’s dairy free (but does contain eggs). You can use either dry white wine or orange juice (I used fresh squeezed orange juice). And, as I joked with a co-worker, it has cornmeal...and that's a vegetable! :)

The only thing I might do different is bake it in a springform instead of a regular cake pan. You have 1/3 cup sugar on top and need to invert it. The springform would make that less messy. Cara Cara orange section garnish the cake.

Here's the recipe for Orange Cornmeal Cake! Make this cake and have a great weekend!!

National Carrot Cake Day, George Clooney, and Spiced Carrot Cake (Everyday Food)

Spiced Carrot Cake

OMG! True story: I made Everyday Food's Spiced Carrot Cake yesterday and brought it into work (Tuesday, February 3, 2009). While browsing my reader, this Serious Eats entry came up! Turns out, February 3rd was National Carrot Cake Day!

I see this and shout it out to my co-workers. What a coincidence!

Then, I say: "Tomorrow will be 'George Clooney Comes to My Office Day'."

Hey, a girl can hope! (When I worked in non-profit years ago, George Michael did stand in the doorway of my office on a tour.) And, I think George is in town filming his return to ER... :)

Okay, here is the real reason I made the Spiced Carrot Cake from Everyday Food!

I have an episode of Everyday Baking with John B. on my DVR. I haven't seen this PBS show in a bit...I hope it is still in production! His show "The Best Cakes" aired in June 2008 and has 4 cakes:
Coconut Layer Cake
Three Layer Apple Cake
Spiced Carrot Cake
Boston Cream Pie

And I'm going to try them all!

Here is Round One: Spiced Carrot Cake

I love these Sweet Nantes Carrots from Trader Joe's. They are like orange sugar. One cup of finely shredded carrots and 1/3 c of low-fat plain yogurt make this a moist cake. It also has eggs and oil. I guess you could make it non-dairy by using soy yogurt.

This recipe has 1/2 t cardamom (I threw in 1/4 t of cinnamon as well). It is a really simple batter - no KitchenAid needed. After it cools, drizzle on some powdered sugar and water glaze. It is super moist. You can also add some nuts for added crunch. Next time, I might add some finely grated zucchini for added fun.

Happy National Carrot Cake Day!

e. a. s. y.
p. e. a. s. y.
Spiced Carrot Cake
Recipe here on the PBS site and here on Martha's site.

World Peace Cookies (Tuesdays with Dorie)

World Peace Cookies
What a perfect name for such a delicious cookie!

For this week's Tuesdays with Dorie selection, Jessica of cookbookhabit chose World Peace Cookies on pages 138-139 of Dorie's book, Baking: From My Home to Yours. Check out Jessica's blog for the recipe or get the awesome book!

This recipe takes just a few minutes to make...butter, cocoa powder (I used Dutch processed), baking soda, flour, vanilla, brown sugar, salt and bittersweet chocolate. Dorie suggests fleur de sel (salt) but I used Trader Joe's sea salt (with the built-in grinder). Some people had crumbly dough, but I got lucky and it came together okay. I chilled it overnight and sliced it with a sharp knife in the morning. I made half the recipe and got 20 cookies.

If you have a few minutes of mixing time, and an overnight of chilling time, make some of these yummy egg-less shortbread cookies.

Please check out the other Tuesdays with Dorie bakers and see their masterpieces!

Apple-Cinnamon Bundt Cake (Everyday Food)

Apple-Cinnamon Bundt Cake from Everyday Food

I love me the Bundt cake. Perfect in shape and easy to serve. Oh, Bundt, I salute you.

The recipe is from Everyday Food (from the Martha empire). It has six (6) Granny Smith apples...therefore, it's practically health food! (Just ignore the TWO STICKS OF MELTED BUTTER). You don't even need a Kitchen Aid mixer. Rock on.

This cake is similar to my Mom's Apple Cake but baked in a Bundt pan. My mom's recipe uses veggie oil and this one uses melted butter. I think you could probably exchange things - or even make it healthier with some yogurt or applesauce. But I was too tired to deviate. I just added 1 teaspoon of vanilla because I believe practically everything sweet should contain a bit of vanilla. Things are just happier with vanilla, don't you agree? :)

This cake is packed full of apples!

The glaze on top is powdered sugar and water...I think I made mine a bit thin. Next time, I'll use less liquid.

Apple-Cinnamon Cake...recipe here!

P.S. Volunteering at the public radio station KCRW (89.9 FM in Los Angeles) Pledge Drive this weekend! Be sure to make a pledge if you are a listener and can afford it in these times.