Chocolate Galore!

Well, hello there readers. I am typing this sitting at my newly organized desk (another new years resolution--organize my desk). Yes, I have another obsession. Chocolate. I can not get enough of it right now. I love chocolate. When I came across this recipe (again from Orangette), I knew I had to make it. When the recipe for a chocolate cake suddenly appeared on my screen, I just knew I had to make it (Well, ok, the recipe did not just appear on my screen, I made it come up). This cake looked so good. And...not to mention ridiculously decadent. Yes, I know sounds good, right.

So, I picked up all of my ingredients from the store. And the butter. Yes, the butter. Do you remember when I cooked and blogged about a lot of French foods in a row? Well, this is another recipe that I think is French...cross my fingers. Anyways this recipe calls for French butter (one of the reasons I suspect that this is a French recipe). French butter is higher in fat which produces more air bubbles. This are good in a cake because the make the cake airy. But that being said, high fat butter is not the best for you--hence the name high fat butter, and you do not always want your cake to be airy. But for this cake you do.

Let me tell you how the cake turned out. OMG! This cake was good!  I mean deliciously, melt in your mouth, decadent, death by chocolate good!  The chocolate!  Oh! the chocolate. The top was like a brownie and the inside was nice and creamy. This was hands-down one of the best chocolate cakes I had ever tasted. And that is hard. I love my chocolate cakes from the box (aka Betty Crocker Mixes). I know you are surprised, but sometimes I go box!

Did I mention that this cake is named Winning-Hearts-And Minds Cake by Molly Wizenburg's friend Kate (Molly is the author of Orangette)? This one did truly win my heart.

I Have A Feeling

Well, I have some exciting news! I have a New Year's resolution that I know you will love! BLOG MORE! Yes, that is one of my New Year's resolutions. 

I love lemon. I am obsessed with it. I put lemon juice on my apples even if I am going to sit down and eat them as soon as I finish putting on the lemon juice. When I was reading the blog Orangette (I went way back to the very beginning of the blog) I found this recipe. Well, let me say that when I figured out that there was lemon zest and lemon juice in this recipe, lets just say I went a little nuts.Then it clicked. My first post of the New Year should be on this lemon cake. 

It just so happened that I had 2 lemons in my fridge. Just enough for the fresh juice from 2 lemons needed for this. After I came home from the BC woman's basketball game against Virginia Tech with my cousins (which BC won 70-63), I made this cake. The batter took no time at all. Then I had dinner. After dinner, I glazed the cake. I got a little worried making the glaze because the glaze is so thin, it hardly looked like glaze but, it turns out the glaze was perfect. After I glazed the cake, I could not resist not having a piece then and there. So, I did. The cake was very tangy. VERY! But it was good. So, good I packed some in my lunch today. I thought it was even possible better, when it was a day old. Now I am sitting here having another piece now. I could not post about this cake without saying that this cake is a wonderfully, spongy yougurt cake. I think I might try the cake on its on and report back. Really. It might be the cake I make for birthday parties from now on. The cake could be made using many different variations (orange, raspberry, chocolate, etc.) Really, try this cake. It is a quick, easy, cake to make and it is so delicious! 

May: The Month Of Cooking

Hello everybody! Have you heard of the blog Orangette? Well, the creator of Orangette (also named Molly) has published a book (she is working on her second). For my birthday, my parents got me the book. While I was reading the book, I came across  a recipe called Tarte Tatin.

Tarte Tatin is another French recipe (I know!) . I think I am becoming obsessed with French food. I mean it makes perfect sense. I have gone to France, I speak French, and I go to school where some of my day is spent speaking in French. I think I am just destined to love French food.

Do you know the history of Tarte Tatin? While according to Wikipedia, it was first made by the sisters, Stéphanie and Caroline Tatin at a hotel in France called Hotel Tatin. There are conflicting stories about how this recipe originated but either way... it did. Both stories say that the recipe was created by accident. The stories also say that it was not originally called Tarte Tintin. Only after the sisters death was it named that. Wikipedia also states that you can make this with other fruits, such as pears, or peaches. Tarte Tintin can be also made with vegetables such as onions. 

I really had wanted to make this recipe since I got the book. It was the first recipe on my list to make.  It sounded really good. I was a little bit nervous at first as I had never worked with puff pastry before.  I decided that April vacation would be the perfect time to attempt this as I have more time to cook. This year we spent the week at my cousins' house.  I decided I would make it there. But, as the week went on, more and more apples were eaten.  Friday, I realized I would have to wait, not an apple was left!  I decided to make this the day I got back home, with freshly purchased apples!

Here's something to know... puff pastry, you can buy it or make your own.  I didn't go through the hassle of making my own. I just bought store-bought. My brand was Pepperedige Farm. This brand was very good and it comes with two sheets. So, the next time I make this I have some puff pastry waiting in my freezer for me, so I just need to thaw it. Yippe! If you do buy your puff pastry, you should make sure to thaw according to package directions. 

This post is called the month of cooking because I have less homework, therefore more time to cook and blog. I have this because I have two weeks of state standerized testing. Teachers are supposed to not pass out homework for the week. So, I can cook instead of having to do homework!!!!!!!  It will truly be a month of "after the bell cooking"!

I made this over vacation, for a dinner over at my grandmother's house. Everybody loved it. Here is the recipe.

April Showers Bring...

Have you ever read Robert McCloskey's One Morning in Maine? My favorite line of the book is the last line of the book when the two girls, Sal and Jane scream "CLAM CHOWDER FOR LUNCH!" 

Well, instead of Clam Chowder, for me in my best Sal and Jane voice I am screaming FRENCH TOAST FOR DESSERT! 

Who wouldn't love French Toast for dessert? This recipe is easy to make but best for a small crowd as you have to get up in between dinner and dessert to make it. I know right, it is hard to believe that I am giving you a recipe for French Toast. Or even better yet, a recipe for French Toast for dessert. This is a special one though. Read on to find out more about it.  

This is called Pain Perdu and it is a traditional french nursery dessert. Just like the Creme Brulee, this is a french dish. I mean hey, look at the name. The exact translation is lost toast. But I don't think this french toast recipe will ever be lost in my house.  

Have you ever had french toast with almonds? While, this is what this is. With a topping of strawberries, and confectioners sugar. Although the original recipe calls for you to make the "pain perdu" in a skillet pan, I cooked some of mine in a skillet and then switched to a griddle and it worked so much better than a skillet. So, I am telling you definitely use the griddle. It is so much better. 

One reason the griddle is much better is you have to clean out the skillet each time and the skillet gets very hot. You also have to wait like 30 minutes for it to become cool enough, so you can carry it over to the sink . But with the griddle you don't have to wipe down the surface, so you can just keep making them. 


While making this, I noticed a couple of things.

1.) When you soak larger pieces for 4 minutes, they can get very soft. I suggest cutting them in half. It is easier to lift up with a spatula, and is also easier with transporting it to the skillet/griddle. 

2.) Bigger pieces get burnt more easily, again cut them in half. 

3.) 4 minutes can be a lot for pieces to soak, you can soak them for less if need be.