Decadent Double-Chocolate Brownie Torte

Hello, Lover! And yes, I'm talking about chocolate. I really didn't give props to my chocolate sauce in my last post, so let me do it now. If you haven't found a chocolate sauce that you love-you've got to adopt this one. It is delicious, easy to make, stores well and would make a great gift to give. Chocolate sauce is such a versatile little accompaniment. Drizzled over ice cream, poured into milk, spooned over strawberries...and so I've heard (made up), a spoonful of this elixir will cheer you up in a jiffy.

I made this brownie torte last weekend for my husband's birthday. It would also be perfect for a Valentine's Day dessert. Serve it warm with a nice soft dollop of sweetened whipped cream and berries atop it or, like me, ice cream and chocolate sauce (of course it would come back to the sauce!)

This torte is so easy and quick to prepare, about 15 minutes to put together and 30 minutes to bake off-which also makes for a great last minute dessert. I'll reiterate-serve it warm and gooey! Because who doesn't love the contrast of warm cake and cold ice cream??? And if you couldn't tell by the picture-I love my sauce!!!


Decadent Double-Chocolate Brownie Torte
adapted from Caprial's Bistro Style Cuisine

• 5 oz unsweetened chocolate
• 1/2 cup unsalted butter
• 1 1/2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup all-purpose flour
• 2 ounces bittersweet chocolate chips
• 3 ounces white chocolate chips

1. Preheat oven to 350 degrees Fahrenheit. Line the bottom of a 9 inch cake pan with parchment paper and set aside.
2. Melt unsweetened chocolate and butter in a bowl over a double boiler.
3. Place sugar, eggs, and vanilla in the bowl of a heavy duty mixer and mix on high until it is pale yellow and thick.
4. Decrease mixer speed and add the melted butter/chocolate mixture. Scrape down sides of the bowl and gradually add the flour until the batter just comes together. Set aside and allow to cool for 5 minutes.
5. Fold in bittersweet and white chocolate chips. Pour the batter into the prepared pan.
6. Bake for 30-35 minutes until a knife inserted in the center of the cake comes out clean. Allow cake to rest for 10 minutes before cutting.

Serve warm or at room temperature-but preferably warm!

Chocolate For My Pity Party

I'm back...I've been having a love/hate relationship (solely in my head) with this blog. The initial reason I started a food blog was to document (mostly images) of the food I make. I had an amazing portfolio a few years back and before we moved back home-it was deleted from our computer. Everything lost. A shot in the heart.

I began Baking For The Boys a little over a year ago while I was struggling with a colicky three month old-it kinda took my mind off of things. My writing and photos really suffered. I could tell in the writing-I had "Mommy Brain" and to tell of the truth, I was a moron. So I could honestly say that I've been happy with only a few (yes, a few) posts.

And just as I sat down and logged in today, I noticed that I had lost a follower. Ouch...Not that I'm taking it personal but is that the equivalent of being defriended on FB??? Just a question. I have a feeling this person has given up on the blogging world entirely. She hasn't posted in several months.

In this community where you can find thousands upon thousands of food blogs (many very much alike), the tiny and insignificant Baking For The Boys will still be trekking on. I have a new look (thanks to my sister-in-law) and still look forward to hearing from readers and making new friends along the way.

So...enough with this pity party! I need something to make me feel better...something like chocolate!!!

Chocolate Sauce
Yield: approx. 2 1/2 cups

1 cup water
1/2 cup sugar
1/2 cup light corn syrup
3/4 cup unsweetened cocoa powder
2 ounces semisweet chocolate chips

1. In a medium saucepan, whisk together the water, sugar, corn syrup, and cocoa powder.
2. Bring to a boil over medium heat. Once it's just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
3. Let the Chocolate Sauce stand for a few hours to thicken

Store in a covered container in the refrigerator for up to 10 days

Roasted Cauliflower Soup

Does it seem like cauliflower is the Rodney Dangerfield of vegetables? It gets no respect! Boiled or steamed to an inch of its life and left in the bowl all mushy and squishy. So, so sad...

Cauliflower does not have to be that dreaded vegetable you grew up with, it can be a star-just like it is in this soup! Perfect for a cold winters day, it is creamy and smooth with a wonderful, delicate cauliflower flavor. The luxurious texture contrasts with the crunchy panko, pine nut and roasted cauliflower topping making it such an enjoyable lunch for a blustery day.

Roasted Cauliflower Soup
adapted from: Tyler's Ultimate (Tyler Florence)
1 quart milk
Kosher salt
1 head of cauliflower, cored and broken into florets
1/2 onion, sliced
1 tsp. dried thyme
1 stick unsalted butter
1 bay leaf
Extra virgin olive oil
Ground black pepper

Panko-Cauliflower Crumbs
1 c. panko crumbs
1/4 cup pine nuts
1/2 stick unsalted butter, melted
2 T. chopped fresh parsley

1. Pour milk into a large saucepan, add a large pinch of salt and bring to a simmer over medium heat. Reserve 1/2 cup of cauliflower for topping and place the rest into the pot with the milk.
2. Add onion, thyme, butter and bay leaf. Bring to a simmer, cover, and cook for 15 minutes, until cauliflower is tender.
3. Discard bay leaf and puree the soup in a blender. Pour the soup back into the pot and season with olive oil, salt and pepper.
4. Meanwhile, preheat oven to 350 degrees. Thinly slice the reserved cauliflower and combine with panko crumbs and pine nuts in a bowl. Drizzle with butter and toss to coat.
5. Spread mixture on a baking sheet and toast in the oven until lightly brown and crispy, 5 to 7 minutes.
6. Pour soup into serving bowls and drizzle with olive oil. Garnish with panko-cauliflower topping.
   

Tales of Cowboy Kringle & Cranberry Jelly

I had great plans for postings this month...like actually posting more than one post! Gee, what happened? I suppose I've been trimming the tree, making cookie dough to freeze (not baked yet), toying with an old family recipe, shopping and visiting Cowboy Kringle.

You heard me correctly, Cowboy Kringle. Not too far from my home, Cowboy Kringle sits atop bales of hay, looking mighty jolly wearing a cowboy hat, boots and red leather chaps. My little Eli had a wonderful first Christmas picture with him last year. This year...not so much.
I have been showing him images of Santa for weeks now, in effort of making him comfortable with his upcoming picture. I'd bellow out "Ho Ho Ho!!! Merry Christmas!" and he laughed every time. When we arrived to Cowboy Kringle's stable, he was very excited. I thought, oh yeah, this is going to work. Again, not so much.

The moment he was placed on the big red chaps...tears, crying, moaning! Which was fine with me. I actually love my sons "cry face." We chose the picture of Eli on the verge of crying-he somewhat resembles the "Stay Puff't Marshmallow Man."

Eli and Cowboy Kringle Christmas '08 (top); Christmas '09 (bottom)

After the picture torture, Cowboy Kringle belted out a big "HO HO HO! Merry Christmas!!!" Eli looked at me, jumped off of my lap and ran toward the big man in red, joining in another family's photo. WHAT!?!

OK, recipe time! This is my attempt to recreate a cranberry jelly that was given to me by a former neighbor. She was a personal chef for an Idaho senator and her jelly was the best I've ever tasted. Not only is it mighty tasty, but the beautiful color is as rosy as Cowboy Kringle's jolly cheeks!

Cranberry Jelly
makes approx. 7 cups

4 cups store bought 100% cranberry juice (I use Northland)
2 T. lemon juice
4 cups sugar
1 1/2 pouches of liquid pectin

1. Put cranberry juice, lemon juice and sugar into a large stockpot. Bring to a rolling boil. Add liquid pectin; return to a rolling boil, and cook for 2 minutes.
2. Immediately transfer jelly to sterilized jars and top with sterilized lids. Alternatively, transfer jelly to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to one month.
3. Process jars in pots of boiling water for 5 minutes. When canning in elevations over 1000 ft. sea level, please adjust processing time.

Its seems that every time I can, I need a refresher course. You can find canning guidelines here.

Where Caramel Meets Pound Cake

...and make beautiful music! Where, you may ask? In my kitchen of course. This dessert is unbelievable and I was pleasantly pleased with the outcome.

It is a dense, moist and tender cake with a delicate butterscotch flavor (thanks to the brown sugar). My husband said I should rename it the "five pound cake" because it was quite heavy. The icing was sweet, thick and luscious. It had a deep, caramel flavor (thanks to more brown sugar) that was just incredible.

I followed the recipe exactly, because I had read a review that was very adamant about following it down to the T. I was afraid if I didn't, it would be a "five pound" tragedy. Well, obviously it wasn't, but I'd tweak the icing. It is THICK and SWEET and I didn't even use as much confectioners sugar as called for. So next time-I'll use less. I am submitting the original recipe, so you can follow it or tweak it-whatever satisfies that sweet tooth. Regardless, I hope this dessert makes it onto your holiday table this year. It deserves to be featured!

I hope everyone had a wonderful Thanksgiving and is gearing up for Christmas. I am running so behind this year! I still need to finish decorating the house. I've made sugar cookie dough, spice cookie dough and found Log House Cherry Morsels for Cherry Mash (yeah!)

Caramel Pound Cake
10-12 servings
Source: Saveur Issue #109

For the cake:
3 sticks butter, at room temperature, plus more for pan
3 1/2 cups flour, plus more for pan
1 tsp. baking powder
1/2 tsp. fine salt
2 cups packed light brown sugar
1 1/2 cups granulated white sugar
6 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

For the icing:
1 stick butter
1 cup packed dark brown sugar
1/2 cup milk
1/2 tsp. pure vanilla extract
4 cups confectioners' sugar, sifted

1. To make the cake: Heat oven to 325º. Butter and flour a light-colored 10-inch fluted tube pan, making sure there are no clumps of butter or exposed areas in pan; set aside.

2. Sift together flour, baking powder, and salt into large bowl and set aside. In the bowl of a standing mixer with a paddle set on medium speed, cream 3 sticks of butter until fluffy, about 2 minutes. Add the light brown and white sugars and mix, stopping and scraping down the bowl with a rubber spatula occasionally, until lightened and smooth, about 5 minutes. Reduce speed to medium-low and add eggs, one at a time, beating for about 15 seconds after each addition and scraping down the bowl occasionally, until well blended. Do not overmix. Reduce speed to low and add the flour mixture and 11/2 cups milk alternately, in 3 batches, beginning and ending with flour; beat until smooth, about 3 minutes total.

3. Scrape the batter into the prepared pan and bake in the center of the oven until a wooden skewer inserted in the center comes out clean, about 1 hour and 10 minutes. Do not overbake. Let cake cool in the pan on a wire rack for at least 30 minutes. Loosen edges with a small knife, then turn onto rack to let cool completely.

4. To make the icing: Melt remaining stick of butter in a large heavy saucepan over medium heat. Add dark brown sugar and whisk constantly until mixture is bubbling and smooth and butter is completely incorporated, about 3 minutes. Remove from heat and whisk in remaining 1/2 cup milk. Let mixture cool. Stir in the vanilla, then gradually add the confectioners' sugar and stir until well blended and smooth. Transfer cake to a cake plate and ice with frosting. Let stand for at least 2 hours before slicing.

Kick The Can-Try Real Cranberry Sauce

Don't get me wrong, I have no qualms about canned cranberry sauce. It is tart, tangy, sweet, has a cool canned shaped appearance and such a wonderful squishy texture in your mouth. Don't get me wrong its pretty good but I love the real deal so much better.

So for those of you who are part of the canned coalition, I urge you to take 15 minutes out of your busy holiday schedule and make real cranberry sauce. It may become a holiday staple once you find out how simple it is.

Real Cranberry Sauce
originally posted 11.15.08 The Seven Million Wonders of The World

• 1 (16-ounce) bag frozen cranberries, thawed
• 2 oranges, juiced (enough for 1 cup of liquid) and 1 orange zested
• 1/2 c.-1 c. light brown sugar (depends on how sweet you want it)
• dash of salt
• 1 cinnamon stick

Combine all of the ingredients in a saucepan and simmer until the cranberries just begin to burst, about 15 minutes. Transfer to serving dish and chill.

One Box of Puff Pastry, Dinner and Dessert for Six

The holiday season is upon us and that means a lot of guests will be knocking at our doors...whether we expect them or not! It seems that my pantry and freezer is amply stocked during the last quarter of the year. Some years I've needed it and others, well, not so much.

I do enjoy having guests in my home. In fact, I wish I would host more often. For the most part every guest has been a joy to have over, but I have had a doozy or two as well.

And speaking of doozies, let me introduce you to "Guest". Guest arrived at my door two days early (unannounced.) I was very glad to see Guest but was somewhat irked that I had not been forewarned. The guest room still needed to be tidied, food needed to be bought and the house needed to be picked up. Believe it or not, Guest was offended that dinner was not piping hot out of the oven upon their arrival. We took Guest out to dinner and rather than asking me if they could sit by the window, they grabbed the hood of my jacket as I was sitting down and yanked me out of the booth. I was mortified, other diners had witnessed...strike one.

As days passed we had a great time enjoying each others company. I did however cringe at the sight of unflushed toilets and fingernails spit across my living room floor (strike two and three.) What was even worse, Guest did not have plans to leave. I simply was told, "Just tell me when you want me to go." How awkward is that??? Guest left a day earlier than expected (really not on good terms...OK, hubby coaxed Guest out), but we still talk every now and then.

Mmmmm...so I noticed I mentioned dirty toilets and fingernails spit upon a floor in a food blog. How appealing is that? Nevertheless I have two great recipes that will knock your guests socks off (invited and uninvited.) Frozen puff pastry is a staple in my freezer and with a box you can create a rustic tart and a steamy, comforting and inviting chicken pot pie.

Chicken Pot Pie

• One sheet of frozen puff pastry, thawed
  
• One 3-4 pound rotisserie chicken, meat shredded into bite size pieces
  
• 9 oz. red potatoes, cut into 1/2 inch pieces
• 5 T. unsalted butter
• 1 leek, sliced into thin rounds
• 2 carrots, sliced 1/4 inch thick
• 6 oz. cremini mushrooms
• 5 T. flour
• 1 c. milk
• 2 c. chicken stock
• 2 T. thyme
• 2 T. parsley
  
• Coarse salt and pepper
• 1 large egg yolk
• 1 T. heavy cream

1. Melt butter in a large skillet over medium heat. Add potatoes and cook, stirring occasionally, until potatoes begin to turn golden, 4-5 minutes. Add leek, carrots, mushrooms, then cook 4-5 minutes more. Add flour, and cook, stirring, for 1 minute.
2. Stir milk and chicken stock into pot; bring to a simmer. Cook until thick and bubbly, stirring constantly, 2-3 minutes. Add chicken meat, thyme and parsley; season with salt and pepper. Transfer filling to a deep 10-inch glass pie dish. ***Steps 1 &2 can be made one day ahead; let cool completely, then cover pie dish with plastic wrap and refrigerate.
3. Preheat oven to 425 degrees Fahrenheit. In a small bowl, whisk together egg yolk and cream; set aside. Unfold thawed pastry on a lightly floured surface. Roll out dough to a 10-inch square. Cut out a steam vent in the center of the pastry using a small coolie cutter. Lay pastry over the pie dish, and press onto filling. Brush dough with egg wash, sprinkle with salt and pepper. Freeze until firm, 30 minutes.
4. Place pie dish on a rimmed cookie sheet; bake 5 minutes. Reduce oven temperature to 400 degrees Fahrenheit; continue baking until crust is puffed and golden brown and juices are bubbling, 15-20 minutes more. Let cool 5 minutes.
   

Rustic Apple Tart

• One sheet of frozen puff pastry, thawed
• Flour, for work surface
• 3 granny smith apples
• 1/3 c. sugar
• 1 t. cinnamon
• pinch of each; cloves and nutmeg
• 1 egg yolk beaten with 1 tsp. of heavy cream, set aside
• 2 T. unsalted butter, cubed
  
• 2 T. apple jelly

1. Preheat oven to 375 degrees. On a lightly floured work surface, roll out pastry sheet to a 10-by-10-inch square. Trim 3/4 of an inch off the edge with a pizza cutter or sharp paring knife, creating strips for the tart shell. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar, cinnamon, nutmeg and cloves.
2. Brush outer border of tart base with egg wash and adhere the trimmed strips to the tart. Place apples inside border, and dot with butter. Brush the exposed pastry border with egg wash. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
3. In a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife