Category Archives: Dessert

Mmm Finger Lickin Good: Candy Chicken

How do you make your children eat chicken?  By making this fool proof kid friendly chicken recipe, it will have your children begging you for more.  Your kids will love this!!!  Simply bbq’d chicken is basted with a sweet but tart glaze until it is golden brown.

mem-with-candy-chicken-0509

The story of MEM.  I have never really told the story of MEM, though, I have spoke of them fondly and often.  MEM stands for Max, Ella, and Maggie;  otherwise known as, Monkey, Peanut, and Mags or Magalicious.  So you ask yourself, who are these mystery children?  No, they are not the secret children we keep hidden in our apartment!  No, they are not our nieces  and nephews – we do have 6 nephews and 2 nieces but they all live far from us.  Read on to find out ….

About 8 years ago, I became restless.  I was 35 and ready to move on with my life;  no more roommates.  At the same time the dot.com was starting to crash and people where losing their jobs left and right;  mine was becoming very unstable and I was very unhappy, despite, actually liking what I did.  After a fantastic winter of skiing and playing in Tahoe with friends, two of us decided to skip off to Bali for 3 fantastic weeks.  It was there, that I realized I needed to make some major changes in my life.  I even contemplated quitting my job and continuing my travels from there, but, then the logical part of me kicked in and I came home.  Once home that journey of change began.  Unfortunately, rents were still sky-high and no one was hiring ……. not even a waitress job that could get me out of my unhappy situation for awhile.

After 4 months of continuing the search and hitting interviews, I became pretty desperate at work one day.  While scouring the ads on Craigslist, I came across one looking for someone to care for a couple’s 3 month year old son.  Now, this was definitely not the field I was in (I was working for a start-up as a facility manager) but caring for a 3 month old could not be any more difficult then looking after an office of a bunch of 30 year olds that were equally as demanding.  So, I polished up my corporate resume and sent it off.  Not more then 30 minutes later, I got a reply, that they wanted to meet me – I am sure they just wanted to meet the insane person whose resume had no child experience;  but, hey, I had babysat most of my teens, taken care of three younger sisters and occasionally watched (played) with friend’s kids and besides I was energetic and compassionate;  I knew I would be perfect.

Long story short …. I liked them and they liked me and they had this bouncy bubbly baby boy who seemed to take to me.  They also had a one bedroom cottage with a backyard and a deck, which could be mine.  This was definitely the blessing I had been searching for.

It has been 8 years almost.   Eight adventurous and wonderful years actually.  So much as happened in those 8 years, from being able to be on my own, falling deep in love (with Laudalino), building new and exciting relationships (Will & Evelyn, et al), enjoying life more, being asked to be Mag’s godmother, and learning to live life through the eyes of a child (MEM).  Now, don’t get me wrong, there were some ups and downs, especially after days of dirty diapers, if I wondered to myself, if I had lost my mind;  but, then I would get a hug or a smile and it would all change.  Then about three years ago, I found out, that I would not be having children of my own and it all kind of came together.  There was a reason that I answered that ad.  There was a reason that we were all introduced.  And it was all starting to come together.

My role has evolved and changed the past couple of years.  The kids grew up, started school and started becoming their own persons.  I started craving being back out in the business world, so I came out from behind the scenes and  started working with Lenny at his company and now I only spend two days with MEM, which is mostly time with little M.  We try to sneak in special time whenever possible,  as well Laudalino and I still live in the little cottage, which we have grown to love, and we keep an open door policy with MEM.

Now you are probably asking yourself what does this all have to do with ‘Candy Chicken‘.  This past weekend, I stayed with MEM for three nights while W & E, took a long weekend.  It is always fun for the four of us to have these “SUPER BIG SPECIAL NIGHTS” as it means lots of fun, games, playtime and cooking together (the girls loved peeling shrimp & making meatballs this time around) Unfortunately, we do have to schedule time to EAT!  Evelyn as well as her mother, make this great grilled chicken. ‘Candy Chicken’.  This is a great dish, that any child will love, young or old.  It is moist, crispy, slightly tart and slightly sweet.  We served it with steamed white corn and melted butter.

candy-chicken-0509

white-corn-0509

MEM is crazy for chocolate and not just any old chocolate, it has to be dark chocolate.  I wanted to make something fun, so I thought a gooey LAVA cake would be perfect!  I remembered one that I made a couple years ago, unfortunately, my recipes are packed away, so I went by memory on this recipe – it turned out great!

lava-cake-0509

Recipe:  Candy Chicken

1 cut up chicken, cleaned, patted dry

1/2 cup butter

1 lemon, juiced

1/3 cup brown sugar

1 teaspoon paprika

kosher salt

Melt butter.   Add sugar and lemon juice, stir over low heat, until sugar is melted.  Stir in paprika and season with salt, to taste.

Lightly season chicken with salt.  Heat bbq according to your directions.  Grill chicken until almost cooked through.  The last 15 minutes, lightly baste all sides of the chicken and continue grilling until golden.  Serve.  Eat.

Recipe:  Lava Cake

4 oz chocolate

1/2 cup unsalted butter

2 egg yolks

2 eggs

1/4 cup light brown sugar

1 teaspoon vanilla

3 teaspoons flour

Heat oven to 375.  Melt butter and chocolate over very low heat until melted.  Beat eggs, egg yolks and sugar until light and slightly thickened.  Add vanilla.  Drizzle in chocolate mixture with mixer running, beat until mixed, about 3 minutes.  Add flour and beat for another 3 minutes.

Butter and flour 5 ramekins.  Divide the batter between ramekins.  Bake for 8 minutes.  Remove from oven and invert onto serving plates.  Serve.  Eat.

Roasted Strawberry Sauce: How to slow roast strawberries

This is not your ordinary Smuckers Strawberry Sauce that you grew up with as a kid.  This is a slow roasted version with balsamic vinegar.

I started making this sauce a couple years ago, when I had some slightly wrinkly strawberries sitting around.  They were so good, that I did not have the heart to toss them out, but I did not want to toss them into my mouth either.  So I came up with this fantastic dessert sauce.  We love it on Brown Sugar Ice Cream, Mascarpone Ice Cream or plain old Vanilla Bean Ice Cream – those recipes will be coming this summer!

roasted-strawberries-0409

Recipe:  Roasted Strawberry Sauce

2 pint strawberries, larger ones cut in half, smaller left whole

4 tablespoons sugar, prefer raw

2 tablespoon balsamic vinegar

Heat oven to 250.  Toss strawberries with sugar and vinegar.  Spread out on a rimmed cookie sheet.  Put into the oven and slowly cook until caramelized, about 4 hours.  Stir them occasionally and make sure they are not sticking or burning.  Spoon over pound cake or ice cream.  Serve.  Eat.

If you are not going to use right away, after roasting, put into a jar with about 1/2 cup simple syrup.

Ricotta with Chestnut Honey

Ricotta is not only for pasta dishes.  It also makes an easy dessert or snack with the addition of sweet honey.

ricotta-with-honey-0309

This is a favorite dessert of ours.  It is incredibly easy, light and flavorful.  Basically, it is plain Ricotta drizzled with honey.  I recently found this incredible Chestnut Honey at Bi-Rite Market.  The nuttiness of the honey goes incredibly well with the creamy ricotta.

Recipe: Ricotta with Honey

4 oz ricotta

3 tablespoons honey

Put ricotta in a bowl and drizzle with honey.  Serve.  Eat.

TWD: French Yogurt Cake with Marmalade Glaze

TWD:  French Yogurt Cake with Marmalade Glaze.  Gateau au Yaourt, is the first cake a French child learns to make.    The measuring for this cake is all done by using the container that the yogurt comes in, which is approximately 1/2 cup, and in France the yogurt containers are glass and adorable (I have over a dozen that I use for various things from puddings to candle holders).

twd-yogurt-cake-0309

I was going to sit out this week of Tuesdays With Dorie (TWD) just to give my waistline & thighs a break from all the flour products.  Then I heard it was a French Yogurt cake.  I have had French Yogurt cakes when in Europe and have always wanted to make one but never have, so here we are another Tuesday and another delightful recipe from Baking From My Home to Yours.

Dorie’s recipe called for the option of using 1/2 cup of ground almonds, which I gladly added.  I love the sweetness of almonds as well I thought the nutty texture.  I also used an unprocessed sugar, which is a deep brown color, it gave the cake a nice golden color.  As well I opted not to use lemon as the recipe said and I used blood orange zest and blood orange marmalade that I had left from when I made it last year.  The cake came out delightful.  A wonderful afternoon treat especially with a nice espresso!

Thank you Liliana of My Cookbook Addiction for picking out a simple and tasty recipe for this week’s Challenge.  Be sure to check out what the other bakers from TWD came up with!

TWD: Lemon Custard

twd-lemon-custard-1-0309

Get ready for your weekly sugar fix as it is Tuesdays with Dorie (TWD) time again.  Bridget of The Way the Cookie Crumbles picked one of our favorite desserts – custard.  I love making custards.  It screams COMFORT food for us.  As well it is a dessert that is made with basic staples that one always should have on hand – milk, sugar, eggs and some sort of flavoring.

This particular recipe infuses lemon zest with milk.  I did use Meyer Lemon zest and I let it infuse for an hour instead of 30 minutes.  As well I used an unrefined sugar which gave it a small bite of a caramel undertone.  I did not use the optional extract as I wanted the pureness of the Meyer Lemon to be tasted.  The custard is baked in a bain marie, which I am very use to using, the only difference this time, was that Dorie asked us to put a double layer of paper towel in the bottom of the pan. Otherwise, it is a simple and straightforward recipe.

The custard came out creamy, light and very fresh.  The perfect spring time dessert.

TWD: Chocolate Armagnac Cake

This weeks challenge was brought to us by Lyb of And then I do the dishes and she picked the cake that Dorie got fired over: the Chocolate Armagnac Cake.

twd-chocolate-armagnac-cake-0309

I have to say right off, I am glad that Dorie got fired over the creation of this cake – it is FANTASTIC!  Basically, Dorie got bored day in and day out of making the same thing and decided to get a little creative when making this cake, in the end she was fired for being creative!  I love that!  Not, that you lost your job, Dorie;  but, the part about being creative and taking a chance.

The past couple of weeks I have made two incredibly dense chocolate cakes that require very little flour if any at all, which I find interesting as the texture is really amazingly light, so different from your tradition cake.  This particular recipe calls for bittersweet chocolate and I used the deepest I could find, Scharffen Berger 70% as well it uses ground pecans.  I did toast the pecans a bit before grinding which gave them a nice toasty and warm taste.  As well we got to flambe prunes in Armagnac, this is the second recipe of Dorie’s that I have gotten to flambe and it is a very fun addition to your baking afternoon.  Now you may be thinking to yourself, prunes in a cake?  This addition made the cake incredibly moist.  The cake is frosted with a simple glaze of more chocolate, very little sugar and butter.

This is a recipe that will become a fall back onto for us.  It was ultra moist, dense, nice bite of deep bittersweet chocolate and not overly sweet.   With the addition of prunes we like to think it is healthier for us as well, after all we all could use some fiber with our chocolate!  It really is a fantastic recipe.

Be sure to check out all the other wonderful Tuesday With Dorie bakers!

Daring Bakers: Flourless Chocolate Cake

A sinful flourless chocolate cake.  This is the ultimate flourless chocolate cake;  dense, but moist;  rich with deep dark chocolate, but slightly sweet.   This is an easy chocolate cake recipe to fall back on for last minute dessert ideas and it is gluten free.

daring-bakers-flourless-chocolate-cake-2-0209

The February 2009 challenge is hosted by Wendy of WMPE’s blog and Dharm of Dad ~ Baker & Chef and they picked a Chocolate Valentino cake by Chef Wan and a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.  The DB challenge rules were that we were suppose to make the cake, serve it with an ice cream or we could use another sauce of choice.

When I read about this challenge I knew that I would be able to come with at least three reasons to make this sinful cake, 1) my friend Evelyn’s birthday, 2) Valentine’s Day, or 3) my birthday.  Guess what?  I did not use any of those reasons to make it.  I waited until the perfect rainy day last weekend and made it for no reason at all except pure indulgence!

Since we were going all out with sin for this dessert we used a pound of bittersweet Scharffen Berger Chocolate, if one is going to be bad, then one may as well be bad.  The recipe is so simple.  You melt butter with chocolate and then fold in yolks and whites that have been beaten stiff.  I thought it was going to turn out souffle like, but it did not.  It was dense but moist and so incredibly rich.

When I first read the recipe I had all sorts of plans for what kind of ice cream to serve with this cake, Vanilla Bean, Burnt Caramel or Cardamon.   Then I switched to thoughts of sweet raspberries, which in turn went to sugary fruit sauces.  The end result was a slightly sweet sauce I made out of some Marion Blackberries that I found in the frozen section of the market.  They were so sweet that they really did not need any sugar and they went nicely with the ultra dark chocolate.

I loved this recipe and can definitely see it being a fall back on recipe.  Especially for those last minute desserts as the ingredient list includes everything that is a staple in our house.  Be sure to check out all of the other decadent Daring Bakers challenges today.

Recipe

Chocolate Valentino
Preparation Time:  20 minutes

16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped
½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter
5 large eggs separated

Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.
While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.
Separate the egg yolks from the egg whites and put into two medium/large bowls.
Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).
With the same beater beat the egg yolks together.
Add the egg yolks to the cooled chocolate.
Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter. {link of folding demonstration}
Bake for 25 minutes until an instant read thermometer reads 140F/60C.
Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.
Cool cake on a rack for 10 minutes then unmold.


TWD: Devils Food White Out Cake

Anyone who loves Devils Food cake will surely love this chocolaty, moist and light cake that is frosted with a mildly sweet homemade marshmallow fluff.  The best part is that there is also devil’s food cake crumbs pressed all over the outside of the frosting:  an ultimate party cake.

twd-inside-out-chocolate-cake-0209

I always wondered who would pick this outrageous cake for our Tuesdays with Dorie challenge as it is on the cover of the Dorie cookbook.  Stephanie over at Confessions of a City Eater did just that!  I was going to sit this week out but when I saw what the challenge was I knew I had to make it.  The only problem was … I knew Lenny would not want a big gooey cake sitting around the house so I needed a great reason and I had the perfect one, my friend Evelyn’s birthday.  What made this challenge even better was that I got to involve MEM (Evelyn’s too cute kids) in the process.

We made the cake over a two day period since we had school and work schedules to deal with.  MEM helped with the cake making process and we had tons of fun.  From little fingers tasting everything to chocolate cake batter spattering all over the kitchen and us when I added the hot water on to high of a speed – we just laughed and laughed about it and they just kept tasting and tasting!

The second part of the cake building process I did on my own, which was too bad, because MEM would have loved this part.  The frosting for the cake was a meringue that was made with a hot sugary syrup which you drizzled over the peaked meringue while beating constantly.  The end result was marshmallow fluff!  To put the cake together, I had to slice each cake in half, leaving 4 layers.  The fun part and the part that MEM would have loved was taking one layer and crumbling it into little crumbs.  Now I know they would have had a great time doing this, I am just not sure how much cake would have been left. The remaining layers were then frosted with the fluffy meringue and then the crumbs were sprinkled all over the cake.  This is a great project to do with kids as there is no way around getting messy and making a mess.  The messier it is the more crumby the cake!

The cake was really good.  Not overly sweet.  Very chocolaty.  Very moist.  Very light.

maggie-twd-chocolate-cake-0209

The littlest M (Maggie), a self proclaimed *foodie* said the next day that she thought it would be good with chocolate frosting.  I have to agree.  Maybe next time we will add chocolate powder to the meringue, who wouldn’t like chocolate marshmallow fluff!

R e c i p e   B o x
M o r e   i n f o