B's Birthday: Chocolate Chip Pound Cake

It seems to be a big birthday time! We celebrated my mom’s birthday over the weekend, my maternal grandmother’s birthday is this week, my friend Sunny’s son just had his second birthday and she is anticipating the birth of her twins. By the way, I ‘d like to give a huge round of applause to her for handling bedrest like a champion and making it to 36 weeks!

Last week was my colleague, “B”’s birthday. She and I began working together in September and became fast friends. It’s been a rough time at work for both of us, and to complicate things further she is now hobbling around on crutches with a broken leg! She was in definite need of a chocolately birthday treat!

I made Chocolate-Chip Pound Cake to bring in to work on her special day. This pound cake comes together easily, and gives you chocolate cake that is filled with chocolate chips and topped with chocolate sauce. A chocolate trifecta! You can dip the bread in the chocolate sauce, but I like to pour it over the top and allow it to harden for a few minutes in the refrigerator. Oh, and this makes two cakes! Eat one and put one in the freezer, because it freezes really well!

Chocolate Chip Pound Cake
(From Giada's Kitchen)
Ingredients
5 oz. unsweetened chocolate, chopped
1 cup water
1/3 cup mascarpone cheese, at room temperature
2 ¼ cup sugar
1 cup vegetable oil
3 large eggs
1 tablespoon pure vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
¾ cup semisweet chocolate chips

For Homemade Chocolate Sauce:
1 cup semisweet chocolate chips
2/3 cup heavy whipping cream
½ teaspoon pure vanilla extract

Directions
Place a rack in the center of the oven and preheat the oven to 350°F. Grease and flour two 9x5-inch loaf pans.

In a small saucepan, combine the unsweetened chocolate and 1 cup water. Place over medium-low heat and stir constantly until the chocolate is melted, about 2 minutes. Set aside to cool for 2 minutes, then whisk in the mascarpone until the mixture is smooth.

Beat the sugar, oil, eggs, and vanilla in a large bowl for 30 seconds. Stir in the chocolate-mascarpone mixture. Whisk the flour, baking soda, salt, baking powder, and chocolate chips in a medium bowl. Add the dry ingredients and stir just until blended.

Divide the batter among the prepared pans and bake for 55 to 60 minutes or until a tester inserted into the center of each loaf comes out with no crumbs attached. Cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely. (If you plan to freeze the cakes, wrap them well in aluminum foil once they are completely cool.)

To make the sauce:
Place the chocolate chips in a small heat-proof bowl. Combine the heavy cream and vanilla extract in a small saucepan and heat over medium-low heat until small bubbles appear at the edges of the pan. Pour the hot cream mixture over the chocolate chips. Stir with a fork until the chocolate is melted and the mixture is smooth.

Drizzle the chocolate sauce over the pound cakes and refrigerate for 15 to 20 minutes to set the chocolate sauce. Return to room temperature before serving.

South Beach: Key Lime Pie

A few weeks ago we snuck away with some friends for a warm weather getaway to Miami. We spent the weekend enjoying the outdoors, the sunshine, and the delicious food available in South Beach. I had a few items on my “to-do” list of things to eat while I was down there: stone crabs, mojitos, plantains, and key lime pie. Within the first two days, I had checked off every item!



We had a great meal at Joe’s Stone Crabs, which we capped off with their famous key lime pie. Before heading home, I stopped in a grocery store and picked up some key limes to bring back with me. I made a key lime pie in my own kitchen to bring us a little taste of Miami in our winter wonderland here.


I fortunately bought two bags of key limes, and used every single one of them to squeeze out the 2/3 cup of lime juice the recipe calls for. If you have a Kitchen Aid Stand Mixer, now is the time to pull it out! You’ll save yourself a lot of time (and your arm muscles a lot of strain!) in whisking both the filling and the whipped cream.

Key Lime Pie
Ingredients

Graham Cracker Crust:
1/3 of a 1-pound box graham crackers
5 tablespoons melted unsalted butter
1/3 cup sugar

Filling:
3 egg yolks
2 teaspoons lime zest
1 (14-ounce) can sweetened condensed milk
2/3 cup freshly squeezed Key lime juice, or store bought

Topping:
1 cup heavy or whipping cream chilled
2 tablespoons confectioners' sugar

For the graham cracker crust:
Directions
Preheat the oven to 350°F.

Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.

For the filling:
Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.

For the topping:
Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.

Irish Car Bombs: Chocolate Whiskey and Beer Cupcakes

We have returned from our third annual ski trip. Three years ago was my first time strapping on skis, and defying everyone’s expectations – I loved it! I made my way through the green circles and enjoyed almost every minute! Last year, skiing in sub-zero temperatures, I accomplished my goal of skiing on the blue squares, and actually completed every blue trail at the resort. My 2010 goal: Black Diamond. I am pleased to report that I can now check that box. Sandwiched between my brother-in-law paving the way ahead of me, and my husband trailing behind me, I made it down a few times without any major spills, and all in one piece. The other skiers on that trail could certainly tell that I didn’t belong in their league, but with a proud grin I was the one pumping my fists at the bottom of the hill!

We had a great time with my sister and brother-in-law, and while we had some good food for most of the weekend, I had undoubtedly the worst pizza in my life last night for dinner. Seriously, how do you mess up pizza? (And I only ordered it after the waitress unwaveringly recommended it!) We made it back home today with time for me to make some warm Cioppino and a post-birthday treat for my husband to take to work tomorrow. Remember the days of bringing cupcakes to school for your birthday? This is the adult version.

While I’ve never had one myself, I’ve seen plenty of Irish Car Bombs enjoyed by others. It’s a drink where Irish whiskey is floated on the top of Irish Cream in a shot class and then dropped directly into a pint glass of stout. The drink is then consumed immediately before the ingredients curdle.

These cupcakes use the ingredients of an Irish Car Bomb, and are extremely delicious! I made these cupcakes last summer and sent them to work with my husband before we consumed them entirely ourselves. There were a huge hit at his office, and I received requests to share the recipe and send more! The Guinness gets baked out, but the Bailey’s and Whiskey do not. If you’re serving for people who cannot/do not consume alcohol, you can omit the Whiskey from the ganache and substitute milk or heavy cream for the Bailey’s. You can simply spread the frosting on the top of the cupcakes, or you can use a star tip with a piping bag to create a fun design. These are rich enough as is, but you can also decorate with colored sugar/sprinkles, or chocolate shavings.

Chocolate Whiskey and Beer Cupcakes
(Adapted from Smitten Kitchen)
Makes 20 to 24 cupcakes
Ingredients
For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
¾ cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 ½ teaspoons baking soda
¾ teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
2 teaspoons Irish whiskey

Bailey’s Frosting: (you may want to double this)
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperature
3 to 4 tablespoons Bailey's Irish Cream

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (Kate uses a plastic bag with the corner snipped off)

Directions
Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and ¾ teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to ¾ of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you’re using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters”. Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

When the frosting looks thick enough to spread, drizzle in the Baileys (or milk) and whip it until combined. If this has made the frosting too thin beat in another spoonful or two of powdered sugar.

Ice and decorate the cupcakes.

Do ahead: You can bake the cupcakes a week or two in advance and store them, well wrapped, in the freezer. You can also fill them before you freeze them. They also keep filled — or filled and frosted — in the fridge for a day. (Longer, they will start to get stale.)

Mom's Favorite Orzo: Baked Orzo with Fontina and Peas

I made this recipe for the first time a couple years ago when my husband and I had my parents over for dinner one night. My mom (a fellow pescatarian) loved it, and started making it herself all the time. It is delicious as a side dish, but can also work as a vegetarian entrée.

I like to rotate the menu for my Christmas dinner each year, and I decided that this family favorite should have a place on the table this year. It worked well for the holiday, but is also good any night of the week! Serve it alongside a meat entrée, like Baked Chicken, or as an entrée itself with a simple side salad.

Baked Orzo with Fontina and Peas
(From Giada's Kitchen)
Ingredients
4 cups chicken broth (Kate uses vegetable broth)
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish (Kate uses cooking spray)
1 onion, chopped
8 ounces mushrooms, sliced (Kate uses cremini mushrooms)
1 cup Marsala wine
½ cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
½ teaspoon salt
½ teaspoons freshly ground black pepper
½ cup bread crumbs
¼ cup grated Parmesan
1 teaspoon dried thyme

Directions
Preheat the oven to 400° F. Butter a 9 by 13-inch baking dish.

Bring the chicken/vegetable broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.

Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and sauté until tender, about 3 minutes. Add the mushrooms and continue to sauté until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.

In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

His and Hers: Chicken Scallopine with Saffron Cream Sauce

I first tried this recipe a couple years ago for my husband. The good news for him was that he loved it. The bad news for me was that it smelled delicious and I couldn’t try it. After a few times of suffering through the savory smells of making this dish, I wised up and made my own vegetarian version so that I could try it too. I used Quorn Naked Chik'n Cutlets and vegetable broth. I am so glad that I did because I was definitely missing out!

There are two key moments in the process of this recipe that I look forward to. The first is deglazing the pan with the white wine. It smells so good. The second is the addition of the saffron, which smells even better. Saffron is the world’s most expensive spice, but I’ve found it priced reasonably at Trader Joe's. I serve this over couscous that has been cooked in either vegetable or chicken stock.

Now when I make this recipe, I get two burners going with a pan on each. I make one version with chicken for him, and one version with the alternatives for me. We end up with a lot of food, but everyone ends up happy with this one!

Chicken Scallopine with Saffron Cream Sauce
(From Giada's Kitchen)
Ingredients
* 2 tablespoons olive oil
* 1 pound chicken cutlets (scallopine)
* 2 shallots, sliced
* 1 clove garlic, minced
* 1/2 cup white wine
* 1 1/2 cups chicken broth
* 1/4 teaspoon saffron threads
* 1/2 cup heavy cream
* 3/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
* 3 tablespoons chopped fresh flat-leaf parsley

Directions
Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes.

Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads, bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken.

Sprinkle with parsley and serve immediately.

Additional: Cook 1 (10 oz.) box of couscous in vegetable or chicken broth. Serve chicken and sauce over couscous.