Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts

Wednesday, July 10, 2013

Double Glazed Caramel Mocha Bundt #Bundtamonth

Double Glazed Caramel Mocha Bundt is made with cocoa and coffee for a rich mocha cake covered first with caramel glaze and then drizzled with coffee glaze.


Let me start by employing a Texas phrase:  It wasn’t my first rodeo.  My father had lived in Indonesia and Brunei so I was familiar with the five pillars of Islam.  While staying with him, I often woke up to the call to prayer, sat patiently several times a day as sitcoms were interrupted by the televised version of the call to the faithful and dodged mosque traffic and haphazard parking on Friday afternoons.  The Muslims I met were gentle people, slow to anger, quick to commiserate and ever kind. 

But when we arrived in Abu Dhabi in 1987, I hadn’t actually lived through the holy month of fasting, the concentrated, collective weeks of introspection and prayer that are Ramadan.  And I must confess that I didn’t get it even then.  As expats, we went about our daily lives, working only in the morning from 9 a.m. – 1 p.m. as businesses were closed in the afternoon.  The only Muslim in my little office was the big boss who actually lived in Oman and just came to visit occasionally.  I’d rush home to prepare the cooler with drinks and barbecue essentials and we would sail off in our small Prindle catamaran to a secluded, deserted island to feast where we would not offend anyone, or be seen flouting the law.  It was against the law to eat, drink or smoke in public, or even to appear to be eating.  I was careful not to chew gum, even in my car, lest the religious police pull me over.

While I always dressed modestly, during Ramadan I was even more careful to make sure knees and shoulders were covered.  After all, as a temporary resident of the UAE, my husband’s work permit and my work permit depended on conforming.  And it was a matter of respect. 

By our second year in Abu Dhabi, I had changed jobs and was in charge of public relations at the InterContinental Hotel.  Of course, tourists don’t stop arriving just because it’s Ramadan.  In fact, special Ramadan rates increased occupancy.  The fasting month is fixed as the ninth month in a lunar calendar so it moves back about 10 days every year in our calendar.  That year it was in April, right around the Easter holidays.  And since it’s still quite cold in the United Kingdom and most of Europe in April, they came in droves and checked into our hotel looking for fun in the sun, food and drink.  Yes, I’m talking alcohol and lavish buffets.

So how do you give people a normal holiday when all the restaurants and bars have to be closed from sunrise to sunset?  You get creative. 

Restaurants were partitioned so that inside sections could be curtained off from the public eye.  A suite on an upper floor was turned into coffee and tea room, including soft drinks and water, free to hotel guests.  And, of course, room service was busier than ever.  

But the biggest change for me was quietly observing the behavior of my Muslim co-workers.  Many, especially the gardeners and maintenance guys, worked their same long hours, despite not drinking or eating (and probably suffering for lack of nicotine!) all day.  I was impressed by their ability, for the most part, to remain cheerful and dedicated to the welfare of our guests.  Hey, I get crabby when I’m hungry and thirsty.  Crabbiness didn’t seem to be an issue here.  I am not saying that fasting was easy for them.  I am just saying that perhaps the burden is eased when you are doing it for a reason you believe in.  I cannot presume to guess. 

Over the past 25 years, I have been invited many times to take part in the sunset meal, called iftar in Arabic speaking countries and buka puasa in Malaysia, to break the daily fast during Ramadan.   It is always an honor. 

Today I’ve got a Bundt cake for you, a pretty dessert for the end of any special meal. You might have guessed from the title that the BundtaMonth theme from our lovely hosts, Anuradha from Baker Street and Lora from Cake Duchess is caramel. You would be right. Be sure to scroll down and see all the other lovely Bundts we’ve baked for you this month. 

And I’d like to say a special thank you to my fellow UAE blogger, +Sally Prosser of My Custard Pie, whose recent Ramadan post started my reminiscing.

Update:  I have received a lot of comments about Ramadan and living in a Muslim country and I am grateful for every one of you who have taken the time to share your thoughts and questions.  I invite you to read a blog post by a fellow blogger who lives in the Boston area but grew up overseas. As a child of Christian missionaries, raised in predominately Muslim Pakistan, she tries to bridge the gap of understanding.  Please read her post here. 

Ingredients
For the cake:
3/4 cup or 170g unsalted butter, softened, plus more for the pan
3/4 cup or 170g sugar
1/2 cup or 100g dark brown sugar
3 large eggs, room temperature
1 3/4 cups or 220g flour, plus more for the pan
1/4 cup or 20g special dark unsweetened cocoa powder
2 teaspoons instant coffee granules
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup or 120ml whole milk
1 teaspoon vanilla extract

For the caramel glaze:
1/4 cup or about 60g unsalted butter
1/2 cup or 100g light brown sugar, tightly packed
1/4 teaspoon fine sea salt
1/3 cup or 80ml heavy cream
1 cup or 125g confectioners’ sugar, sifted

For the coffee glaze:
1 1/2 teaspoons instant coffee granules
1/2 cup or about 60g powdered sugar
2-3 tablespoons cream

Method
Preheat your oven to 350°F or 180°C.  Prepare your Bundt pan by rubbing the inside with butter or using a nonstick spray and then coating with a couple of tablespoons flour.  

Combine the flour, cocoa, instant coffee, baking powder and salt in a bowl.  In a measuring cup, add the vanilla to your measured milk.  Set both aside. 
  
Cream the butter and sugars together in a large mixing bowl.


Beat in the eggs, one at time, scraping down the sides of the bowl in between.

This one's egg number 3. 


Once the eggs are fully incorporated, add half of the dry ingredients mixture and beat to mix.


Add half of the milk and beat again until mixed.  Scrape the sides and bottom of the bowl.


Repeat the last two steps, using the last half of the dry ingredients and the milk.   Your batter is done! Spoon it into the prepared pan.


Bake for 45-55 minutes or until an inserted toothpick comes out clean.


Remove your Bundt cake from the oven and allow to cool until the cake is pulling away from the sides of the pan a little.  Invert the cake on a wire rack and cool completely before starting to make the glazes.


Once your cake is cool, make the caramel glaze.  First measure and sift your 1 cup or 125g powdered sugar into a heatproof bowl.  

Cut the butter into a couple of pieces and place in a saucepan with the brown sugar, cream and salt.  After everything melts together, bring to a full, rolling boil over medium heat, stirring constantly.   Boil for a quick minute then remove from the heat.



Pour this into your heatproof bowl with the powdered sugar and stir quickly with a wooden spoon.


Pour the glaze over your cooled cake.   Mine was a little too thick (I suspect I boiled it too long and have adjusted the boiling time here accordingly) so I ended up spreading it around further with a warm knife after pouring.  Do what you need to and make it look pretty.  Allow to set as you make the coffee glaze.

I smoothed it out even more after this. 





Put the powdered sugar for your coffee glaze and the instant coffee granules into a small mixing bowl.  Add two tablespoons of cream and stir vigorously.  I actually used a small, sturdy whisk.


Once thoroughly mixed, lift the whisk out of the glaze to see if it will drizzle successfully.  If it is too stiff, add more cream a teaspoon at a time, until it reaches drizzling consistency.  Depending on your instant coffee brand, the granules may take a while to completely dissolve.  Just keep stirring occasionally until they have.


Drizzle the coffee glaze on your cake with a small spoon or use an icing decorator bag and tip (or even a Ziploc bag with a small piece of the corner cut off.)  Allow the glaze to set.



Enjoy!




Check out all the other lovely caramel Bundts:


Sunday, May 26, 2013

Texas Sheet Cake with Pecan Frosting

Chocolate cake topped with chocolate pecan icing! Texas sheet cake is baked and served in straight from the pan so it's easy to transport. Great for picnics or potlucks!


This week the Sunday Supper group is getting ready for summertime fun.  Picnics and family reunions in parks or at the beach!  What’s a picnic without dessert?

This cake is moist, chocolaty and altogether delicious.  I got the recipe many years ago from my friend, Sharon, who is an excellent cook as well as a delightful person with a great sense of humor.  She is also from Louisiana, so that explains a lot.  I almost always have the ingredients on hand and it's quick to put together.  You don't even have to get out your electric mixer (although sometimes I do) because it can be mixed by hand.  But the best part of all is that it is baked and frosted and served straight from the pan, so it is easily transported to a picnic or potluck or party.   If you want to make your life even easier, bake it in a disposable aluminum pan and you won’t even have anything to bring home to wash up.  Because I can assure you, there will be NO CAKE left.

Many thanks to our host for this week’s Sunday Supper, Katy from Happy Baking Days!  If you haven’t met her yet, go on over and say howdy.  She’s cute and sweet and always shares lovely recipes from her happy kitchen.  I know I have at least a few readers who cook and bake gluten-free and Katy can help you out there!

Ingredients
For the cake:
2 cups or 450g sugar
2 cups or 250g flour
1/4 cup or 20g cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 eggs, at room temperature
1/2 cup butter 115g, softened
1/2 cup or 120ml buttermilk
1/2 cup canola or other light vegetable oil
1 cup or 240ml water
1 teaspoon vanilla extract

For the frosting:
1/4 cup plus 2 tablespoons or 90ml milk
1/4 cup or 20g cocoa
1/2 cup or 115g butter
16 oz or about 450g confectioners or powdered sugar, sifted (about 4 cups)
1 teaspoon vanilla extract
1 cup pecans

Method
Preheat oven to 400°F.  Grease and flour a 13x9x2 inch or 33x23x4cm baking pan.

Toast your pecans in a skillet over a medium flame.  Shake the pan regularly until the fragrance of toasted nuts tells you they are done.  This takes just a few minutes.  Chop the pecans roughly and set aside.



Sift together the sugar, flour, cocoa, baking soda and cinnamon, and set aside.


In a large mixing bowl, blend together the two eggs, softened butter, buttermilk, canola, water and vanilla.



Pour your dry ingredients into the wet ones, stirring or beating until you have a smooth, rather thin batter.



Pour into your prepared pan, and bake at 400°F for 20-25 minutes, or until a toothpick comes out clean.


While the cake is baking, prepare the frosting.

Mix the milk and cocoa in a heavy saucepan and stir, stir, stir.  I used a whisk because the cocoa sometimes doesn’t want to mix in right away.



Add the butter and, over medium heat, stir until the butter melts.



Remove from heat and gradually stir in the sugar and vanilla until smooth.




Finally, add the pecans.



When the cake is just out of the oven, spread the frosting evenly on the HOT cake.



Enjoy!


My apologies for not taking a photo of the cake being served.  I took this along to a ladies lunch and we were too busy eating to remember pictures!

Update: I MADE IT AGAIN. See, I told you it was a favorite.  So here's the photo.  This time I used Hershey's Dark Special Cocoa (Special Dark Cocoa?) so it was even more fudgy and delicious.


Make sure you check out the links below for more great picnic party ideas!


Salads and Slaws
Sandwiches and Mains
Desserts

Sunday, April 21, 2013

Brigadeiros

Chewy caramel insides are covered with chocolate sprinkles to make these sweets, essential at any Brazilian party. They are so easy to make too!




This week, #SundaySupper is celebrating celebrating.  What I mean is, we are sharing recipes that are perfect for showers.  Baby showers, bridal showers or whatever lovely gathering you are planning this month.  Our host is Brandie from Home Cooking Memories, so I think she will appreciate that I reached back to one of my favorite times to share this party favorite. 

Brigadeiros are an easy sweet treat that make an essential appearance at every celebration in Brazil.  We lived there for almost six years when our daughters were little.  In fact, both of them started school (a couple of years apart, of course) at the Omega School, which was a few blocks from our house, in the small neighborhood of Macaé called Vivendas da Lagoa.  It was a tiny operation with fewer than 30 students ranging from the three-year-olds to one sixth grader, with most children falling on the younger end of the chart.  Enrollment was so small most years that when one child celebrated a birthday, the whole crowd was invited. The best part was that they all played well together, regardless of age or grade level.  We missed that interaction later, in bigger schools. 

In those days, Macaé was a small oilfield town, short on amenities.  (I’ve been told it has progressed greatly since then, although I haven’t been back.)  Grocery shopping was limited and it was a challenge to do it all in one day, especially with at least one small child in tow.  Chicken was only purchased at the chicken shop, beef, pork and sausages at the butcher. If you wanted fresh vegetables, the best place was Hortifruti, the covered market.  Fresh milk was in limited supply so we bought UHT (ultra high temperature) milk that came in Tetrapaks.

For cheese, there were a couple of places you might get lucky, just don’t expect anything fancy.  But one thing that every shop had, even the little corner store in our neighborhood, were cans of the sweet sticky paste used for making brigadeiros.  When we left Brazil (and the supply I had brought in our shipment was exhausted) we had to learn how to make them without it.  Because, as I am sure you will agree once you try one, life is too short to go without brigadeiros. Fortunately, it isn’t that hard since you start with sticky condensed milk, available everywhere. 

Ingredients 
3 tablespoons unsweetened cocoa 
1 tablespoon butter plus a little extra for buttering your hands when you are rolling the little balls 
1 (14 ounce or 397g) can sweetened condensed milk (not evaporated milk) 
10.5 oz or 298g packet chocolate rice or sprinkles (You may not use them all.)
60-70 tiny paper muffin liners

Method 
In a medium saucepan over medium heat, pour in the condensed milk, then sift in the cocoa and add in the butter.




Cook over a medium heat, stirring gently to make sure it is well combined.



Keep stirring and cooking until it is quite thick, about 10-15 minutes.



Remove from the heat and let rest until cool enough to handle.  It will stiffen up even more as it cools. 

Put your chocolate sprinkles in a small bowl or other deep container. 

Rub a little butter into both of your palms.  Using a small spoon, scoop up a little of the sweet paste and roll it into small balls between your palms.


Use one spoon to scrape it off into your buttered palm. 

Roll it between your buttered palms to get a smooth ball. 

Drop it gently into the small bowl of chocolate sprinkles and roll it around until coated. Place each covered ball in a paper muffin liner. Place on a serving tray.




Continue until all the paste is finished.  Keep in a cool, dry place until ready to serve.


Do not share these with your helper, not matter how much he begs.  Chokit, noooo!


These little balls of sticky chocolatey caramel awesomeness are perfect for any party!  Invite the whole crowd and see if they can play nice.


Enjoy! 

And while you are at it, why not make a couple of special dishes from the rest of the #SundaySupper line up of April Shower recipes? 


Starters, Appetizers & Snacks
Soups, Salads & Sandwiches
Main Dishes
Cakes
Cookies, Brownies & Dessert Bars
Sweet Treats
Drink Recipes