Wednesday, November 14, 2012

Fading Chocolate……but Oh So Good!!!



I have to admit a bad habit I have…not sure if it is bad but one I am attached to. I am the person who at any time can be caught reading recipes. I always seem to have stacks of cookbooks or magazines around the house. When I travel, my carry-on is loaded with reading material or ideas I want to try. 

In addition, my cookbook cabinet (yes I have one) is full of ideas I found, heirlooms and other collections I have compiled over the years. I think every week I find new things I wanted to try but never seem to get around to it. I came to the conclusion I need to finally tackle these ideas.

For those of you on Pinterest, you may have seen this cake. I have noticed it on and off for awhile. But if you were like me, all of the measurements were in grams so I wasn't sure where to start. (Other than pulling out my scale) But who has a scale?!

So I have taken the time to convert the recipe for those interested. I am happy how it turned out and so were the neighbors. So I hope you enjoy the Chocolate Caramel Layer Cake.  My favorite part of the cake is the fading layers when you cut into it. It is a show stopper for parties!  

So what recipes have you wanted to try?


Chocolate Caramel Layer Cake
Adapted from BBC Good Food


Ingredients

Vanilla & Chocolate Sponge Cakes
1 C Unsalted Butter, soft, plus extra for greasing
1 C Extra Fine Sugar
3/4 C Flour, Self- Rising
3/8 C Almonds, ground
1 Tsp Baking Powder
3 Eggs
3/4 C Yogurt, plain
1 Tsp Vanilla
5 Tbsp Cocoa

Caramel & Caramel-Chocolate Sponge Cakes
1 C Unsalted Butter, soft, plus extra for greasing
3/4 C Brown Sugar, light
1/4 C Brown Sugar, dark
3/4 C Flour, Self- Rising
3/8 C Almonds, ground
1 Tsp Baking Powder
3 Eggs
3/4 C Yogurt, plain
1 Tsp Vanilla
1 Tbsp Cocoa

To Assemble
14 oz. Caramel (store-bought or Homemade)
10 oz Bittersweet Chocolate
10 oz Mlk Chocolate
1 1/5 C Heavy Cream

Heat oven to 320 Degree. Grease two round cake pans and line with parchment circles. Set Aside.
For vanilla & chocolate sponges, mix all the ingredients excluding cocoa together with until combined. Place half of batter into prepared cake pan. With remaining batter, add cocoa and mix well.  Place chocolate batter into second prepared pan and bake for 25 minutes, until a toothpick in center comes out clean. Transfer to cooling rack.
For the Caramel & caramel-choc sponges, mix all the ingredients excluding cocoa together with until combined. Place half of batter into prepared cake pan. With remaining batter, add cocoa and mix well.  Place chocolate batter into second prepared pan and bake for 25 minutes, until a toothpick in center comes out clean. Transfer to cooling rack. (remember to note each layer)
While sponges are cooling, in a double boiler combine bittersweet chocolate and milk chocolate. Stir until melted. Remove from the heat, whisk in cream and cool until spreadable.
When the sponges are cool, place vanilla sponge on cake stand. Spread 1/3 of caramel sauce on top. Place caramel sponge on next and cover with 1/3 of caramel sauce. Continue layers with Choc-caramel sponge, 1/3 of caramel sauce and chocolate sponge. Spread top with the Caramel-choc sponge. Spread a thin layer of chocolate frosting and refrigerate for 15 minutes. Spread remaining frosting over whole cake to serve.  Cut and enjoy!!

Tuesday, November 6, 2012

November….It's a NEW Month!!!


Have you ever hit a moment in life when you knew things would be different?!

This exact moment occurred to me recently. Several things in my life came to an end and I realize it is best to move on to the next chapter. Am I sad to see these things leave? Yes and No. While missing the known is the easy answer, the excitement for possibilities need to take its place.

There are times in our lives we come to accept what we have. Is it easier to just be and accept less than what we are worth?! I have friends who I watch go through experiences and then complain about the results they receive. Why do individuals do this?! They know what the outcome will be….will the second or third time be any different?

I have come to the realization this is their lives and if this is the cycle of life for them I wish them the best. I am an individual who wants to support those closest to me and hope everyone is happy and loving life. Now I realize sometimes loving those individuals means letting go. Wish them the best and move forward on life's path. Becoming emotionally drained from those around me doesn't allow me to have the best life I deserve….and now I hope I have learned this life lesson!


So to start a new month..I decided to venture into the kitchen today and create a dessert with NO recipe. I am happy to say I survived and I am pretty pleased. (Let's hope the coworkers think the same tomorrow)

Today I offer  Caramel Apple Crisp Bites and Apple, Raisin, Ginger Crisp Bites.

As I said, I unfortunately do not have recipes for these. Today I chose to step out of my box and just be.  Follow my instincts is what this month has taught me. Be true to myself and move past those who are unable to grow with me. Love them but they will grow in their own time if they chose to grow. So whether it is in the kitchen or with life…it has to be done!

So I wish you joy, peace and hope you live the life you want to have.






Halloween Revealed!!

What did you dress as?

FINALLY….Costume revealed……Cemetery Stone Angel!!!!

I am happy to tell you I won 1st at the Neighborhood party. I am very grateful for everyone who supported me in this effort. And now you know why I disappeared from baking for awhile. 

For those who have asked….This costume took me over a month to develop.  The supplies included a bolt of tulle, yarn, glue, tights and several cans of texture spray paint. I have never actually created a costume before…I am always the individual who throws something together the day of. So this year things were going to be different. (That and the fact my neighbors had given me a hard time in the past for the last minute ideas)

What was your most challenging costume ever? 

Well….that was fun..now back to baking!