Hazelnuts, Caramel, Chocolate...need I say more? Yes, actually, I have a lot more to say.

I don't know why, but hazelnuts are a bit difficult to find around here.  I guess they're just a bit too European for this Ohio suburb.  But I finally found a nice big bag of raw hazelnuts by going across town to Trader Joes.  Oh how I love Trader Joes.  It reminds be of being back in Portland.  I'd been wanting to try out a recipe I saw on TV a while back (I really love Rachel Allen).  But making this recipe turned out to be more of a learning experience than I expected.

Lesson #1- be prepared before you start.  So, this was supposed to be a tart.  But once I'd rolled out my favorite sweet tart dough, I couldn't find my tart pan anywhere!  I know these sort of things sometimes happen after a move, but it was frustrating.  So I settled on a round cake pan.  I patted the dough into place and popped it into the oven...which led to...

Lesson#2 I really know better, I do.  So why would I bake pastry dough without placing parchment filled with dry beans on top?  Maybe not having the right tart pan had just thrown my judgement momentarily, but really there's no excuse.  If you don't line your pie or tart dough, the sides will shrink right down!  You can check out my picture to see exactly what it looks like when this happens.  But I decided to keep going because I had already started.

So then I made the delicious and wonderfully easy caramel then stirred in the hazelnuts.  If you only have raw nuts, definitely take the time to roast them.  Nothing beats the crunch and flavor you get in roasted nuts.  I also like to salt mine.  I'm all about savory and sweet. 

Once that has been poured into the crust, make the ganache for the top.  By now, everyone is well aware of my love for ganache.  :)  But there was one little problem...

Lesson #3 - certain recipes should be made at the right temperature and humidity.  It had been very hot in Ohio and our poor air conditioner just couldn't get this house cool enough.  So, after pouring the ganache on the top for the final step, it never set properly.  I tried putting it in the fridge to harden up a bit, but it would melt again quickly once I brought it out again.  This is pretty clear from my last picture.

But you know, despite these learning experiences, this still tastes really delicious.  And the way the ganache ran down the sides ended up looking rather elegant I like to think.  The hazelnuts have a nice soft crunch and subtle flavor.  
Give it a try, but try to learn from my mistakes! :)

Caramel-Nut-Chocolate Layered Tart
for the full recipe (and a better picture) click on this link...
http://uktv.co.uk/food/recipe/aid/573910

Blogging and Pie

My friend Rachel has mentioned my blog to me a couple of times recently and it's made me think...hmmm I should do something about that.  I just looked at my last post and honestly didn't realize it had been since February.  Life has been interesting lately between my mother passing and our move, and I just haven't had room in my life for other things. Of course I've been baking, just not blogging about it.

As you can see I'm playing around with the template a bit.  I didn't really like how dark it felt before and wanted to change it up.  I'm still not done, so more changes to come.  I should really just make up my mind already and stick with it!

So I have a few recipes that have been on my mind.  First off, for the fourth of July I made a raspberry pie.  I usually make a mixed berry pie because that was my mom's favorite, but I decided to be crazy and do just raspberries.  Radical, I know.  Most berry pie recipes are very similar, but I wanted to try out a recipe I found online that used brown sugar instead of the traditional white sugar and I thought it turned out really nicely.

As a decorative tip, to make pretty or interesting cut out top crusts, it's really easy to use a refrigerated (gasp!) roll-out crust and go to town with your cookie cutters.  I thought it looked really cute.

Raspberry Pie
3 C Raspberries
3/4 C Brown Sugar
3 Tablespoons Cornstarch

Use your favorite pie crust recipe (mine is technically a tart recipe) then place raspberries in the crust.  In a bowl mix together the sugar and cornstarch to get out all the lumps.  Pour evenly over berries.
Now from here you can leave it untopped, add a second full crust, or play around with cut-outs.
Bake at 400 degrees for 45 minutes.
I like to let my pies sit for at least a few hours so it gets a little more set up.  I don't like to eat it too runny.  And of course it's not complete without a healthy dose of freshly whipped cream or vanilla ice cream.

Although this pie is not mixed berry like my mother loved, it's still a tribute to her in my way, by using her favorite pie plate and topping it with hearts.  It's a Pie O' Love.  Miss you mom!

My love of Ganache

Having  polished off the last dark chocolate brownie after lunch, a few hours later I was wandering through the kitchen wondering if I could get away with making a batch of ganache and eating it straight out of the pan with a spoon.  Hmm, that would be a little embarassing to admit to, I thought.  Then I remembered that I have a package of store bought mini graham cracker tart shells in my cupboard.  Perfect.

Ganache is one of my favorite things in the world.  Chocolate, heavy cream, and butter.  How can you not love that? It doesn't hurt that it's ridiculously easy to make.  It's also one of those recipes you come across that is included in so many things.  Refrigerate it, roll it into balls, and you've got Truffles.  Let it come to room temp and beat it with an electric mixer briefly, you've got decadent frosting for a cake.  Let it cool slightly and pour it over a cake for a perfect glaze.  Use it for a cake filling.  Pour it into store bought small tart shells for an elegant and easy individual dessert.  Or Pour it into a large prebaked tart crust for dessert to share.  Top with berries and cream.  Perfect.  You can also change it up a little by adding a little flavoring (mint is my favorite).

One rule for Ganache to stick by- use your favorite chocolate.  You want something that you enjoy eating out of hand because the chocolate is exactly what the Ganache will taste like, only richer.  So Toll House chocolate chips aren't going to cut it for this one.  Lately I've been using Lindt Swiss Bittersweet chocolate.  I've found it in the candy isle of the grocery store.  With three kids in tow I just try to make due with what's in the normal grocery store, and I think this turns out nicely.  Not all recipes for ganache include butter, but I think it's a perfect addition.  Doesn't butter make everything better?

Ganache

8 ounces dark chocolate
1 C heavy whipping cream

1/4 stick butter, cut into pieces


Place chopped chocolate in a bowl.  Bring the milk to a simmer in a heavy bottomed saucepan.  Remove from heat and pour over the chocolate.   After 5 minutes, put the butter in and stir with whisk until smooth and well shiny.  

Cream Puffs!

Don't Cream Puffs just sound fun?  I first tried these a few years ago when I was living in Portland.  I served them for a girls-night-out we were having and filled them with a silky chocolate filling (the same one I use for my french silk pie).  I've tried different variations by using different fillings (lemon custard, whipped cream) and sauces (chocolate, vanilla).  You can also play around with the shape itself.  Because of all the different ways to make them, it seems like there's one to suit just about anybody.  The cream puffs themselves are surprisingly easy to make, as long as you have decent upper arm strength. 
Cream Puffs
1 stick butter, cut up
1/2 C whole milk
1/2 C water
1 Tbs sugar
dash of salt
1 C flour
4 large eggs
Preheat oven to 425.  Line baking sheet with parchment paper.
In  medium sauce pan over medium-high heat, bring the butter, milk, water, sugar, and salt to a boil.  Then dump the flour all at once into the pan and mix quickly with a wooden spoon to form a dough.  Continue stirring constantly over the heat for 1-2 minutes.  Remove from heat.  Beat in the eggs, one at a time, fully incorporating after each addition.  The dough will be smooth and shiny.
You can use a pastry bag or a baggie with the tip cut off to pipe the dough onto the parchment.  Play around with the shapes.  But make sure they're consistent in size.  My dough was about 3 inches in diameter.
Place in oven and bake for 15 minutes, then reduce heat to 375 and bake for about another twenty minutes.  Use your judgement on this, if you made them small, bake for less time, and vice-versa.  They should be puffed and well browned.  If they're only slightly brown, they will still be wet in the middle so be sure to give them enough time.

Once of the things I liked about making these this time is that I split it up into a two day project.  I made the filling (this time I went with a classic chocolate pastry cream) the day before and refrigerated it.  Then I made the cream puffs the next day.  It seemed a lot less labor intensive that way.  I could hardly wait for them to cool!

Molten Lava Cakes, revisited

You would think that one posting on Molten Lava Cakes should be sufficient, but I have been hooked on a new recipe and have to share it.  Who can say no to Molten Lava Cakes?  If you can, then I'm sorry, we can't be friends.  :)  This is one of those things that people assume you can't make at home, and if you can then they must be difficult.  Well as long as you have ramekins ( even muffin tins work), then yes, they can be made at home and quite easily too.
I have made these for company multiple times and everyone always Oohs and Ahhs.  Although I did have one guest who didn't know what it was and proceeded to smash and stir it up, then eat it with a spoon.  He got teased a lot after that.  I have also made these for myself on several occasions when Jared is gone for the night for a conference or camp out.  He is always impressed (shocked?) by just how many I can eat all by myself.  Most people can only handle one, but I've built up a tolerance over the years I think.
So what makes this new recipe so great?  I think it's three things- less sugar, a little salt, and the addition of cocoa powder.  I love the salt in this recipe, I think it really makes it, so don't leave it out.
So here's the recipe, so simple, so delicious.

Molten Lava Cakes
1/3 C flour
3 T cocoa powder
1/4 tsp salt
5 ounces bittersweet chocolate, chopped
1 stick butter, cut up
2 large eggs and 1 egg yolk, at roomp temp
6 Tbs sugar

Preheat oven to 400 degrees.  Prepare 6 ramekins (mine are about 4 .5 ounces) by spraying with baking spray (the kind with flour in it).
Melt chocolate and butter over low heat until just melted.
In large bowl, whisk eggs, yolk, and sugar until well blended.  Add the dry ingredients (flour, cocoa, and salt) and stir them in.  Then, slowly, stir in the melted chocolate.
Divide the batter evenly among the ramekins, I use a 1/3 C measure for this, and they come out perfect.  Place the ramekins on a baking sheet and bake for about 12 minutes.  The sides will have risen, but the center will still be sunken and look a little wet.  Remove from oven and let sit for a few minutes before overturning onto plate.  Serve with whipped cream. 

Extra Tip!!  If you don't have ramekins, just use muffin tins!  Regular size is fine.

Coming Soon: Cream Puffs!

Toot Toot!

Not to toot my own horn or anything...but my Hot Mulled Apple Cider recipe was just published in this week's Food section of the Columbus Dispatch.  Every week readers request recipes they're looking for or would like to try, then other readers submit a recipe as an answer.  The editor then chooses the best one as the answer.  So...it's not like it's a big deal, but I smiled when I saw my name in print this week.  :)

Chocolate Covered Caramels

The first Christmas after Ann was born, I started dipping my own chocolates.  They make a wonderful gift and are a lot of fun to make.  Some of my friends and family know of my obsession with See's Candies.  Their chocolates are my absolute favorites ( I turn up my nose at Godiva and others that try to be fancy, but just don't taste as good).  But sadly my closest See's is in Chicago, a quick 5 hour drive away.  So I try to make a couple on my own.  Jared's and my favorite are the vanilla caramels with almonds in them.  They so yummy and chewy, I can sit down and eat them all.  This recipe in and of itself can explain my holiday weight gain so far this year.  So this recipe is my attempt to make something delicious for my family.  I've discovered that Ann isn't a fan of the caramel if it has nuts in it, but loves them plain.  Evelyn will eat anything if it's covered in chocolate. 
Learning how to do my own chocolates has been a work in progress and I feel like I've learned a little more each time I do it.  I think the best piece of advice I can give is to use the best ingredients you can.  That especially goes for the chocolate you dip them in too.  I have been using Ghiradelli Milk Chocolate, but would use Guittard if I coud find it out here.  Using good quality ingredients makes a surprising difference. 
Things you will need- Candy Thermometer, and if you want, a Chocolate Thermometer, and Parchment Paper.

Vanilla Almond Caramels
1 (14 oz) can sweetened condensed milk
1 1/2 C light corn syrup
1 C granulated sugar
1 C packed brown sugar
1/2 C butter
1/4 t salt
2 t vanilla
1 C almonds (roasted, salted, I prefer Diamond brand)
Tempered dipping chocolate

Place parchment paper in 13x9 in pan and spray with pam.  Set aside.
In a heavy 4 quart saucepan, combine milk, corn syrup, sugars, butter, and salt.  Place over medium heat and stir with a wooden spoon until mixture comes to a boil.
Clip on candy thermometer.  Stirring constantly to precent scorching, cook to 242 degrees or soft ball stage.  remove from heat and immediately pour in vanilla and nuts, stirring quickly.  Pour into prepared pan.  Cool at room temperature until firm. 
Remove from pan and cut with a good strong knife into squares.  Dip into tempered chocolate.
For an extra touch, sprinkle on a little kosher salt before the chocolate cools.

Store in a cool dry place or else they will 'bloom' (when they get streaky or grey).