Archive | March, 2013

7 Layer Chocolate Chip Cookie Cake

14 Mar

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I did something bad. Twice. And I have plans to do it thrice.

No regrets. (ok…a little but only for dietary reasons)

I made this cake.

The first time was completely and utterly valid; a birthday cake for a good friend.

The result was basically crack on a pretty stand.

Naturally, I had to make it again. The reason was because I didn’t get the chance to take pictures…and without pictures I’m sure nobody would believe a word I say about this cake. So it happened. More unconventionally delicious calories for all!

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So what is this cake all about? It’s a layer of chocolate chip cookies.

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Topped with mascarpone cream. Multiplied by 7.

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You let it sit overnight to get nice and soft and comfortable with each other, and then you can slice and serve. Deadly goodness, and easily attainable at that. This is a bad bad bad (but really really good) creation and you should make it. Just make sure there are lots of people to share it with or you will hate yourself.

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This creation was courtesy of Martha Stewart. She’s so crafty.

Chocolate Chip Cookies

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2 cups unsalted butter

2 cups brown sugar

1 cup sugar

4 eggs

vanilla

4 1/2 cups all purpose flour

2 teaspoons salt

2 teaspoons baking powder

2 teaspoons baking soda

4 cups chocolate chips

Cream butter until soft. Add sugars and continue to beat until light and fluffy.

Beat in eggs and vanilla

Mix together dry ingredients and then slowly add to the butter mixture and stir in the chocolate chips.

Scoop into 1 inch balls (approximately) I found the smaller the better for cookie size when it comes to building the cake.

Bake at 350F until golden brown.

Mascarpone Cream

3 cups cold heavy cream
8 ounces mascarpone cheese
2 tablespoons sugar
1 tablespoon whiskey (optional) You can also use vanilla extract
Chocolate shavings, for garnish
Whisk 3 cups cream and the mascarpone in a chilled bowl until soft peaks form. Add sugar and whiskey.
Whisk until medium-stiff peaks form. Refrigerate until ready to use (or up to 3 hours).
Arrange cookies in a circle (with cookies touching) on a cake stand or a plate. Place 2 cookies in center or what I did was break some cookies into smaller pieces to fill the holes. Spread 1 cup cream mixture evenly over cookies, leaving a slight border. Repeat to form 7 more layers, ending with cookies (you’ll have a few cookies left over depending on the size of your plate). Refrigerate, lightly draped with plastic wrap, overnight.
Garnish with a dollop of leftover cream and chocolate shavings.

Matcha Cupcakes with Cocoa Icing

11 Mar

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I don’t even know how these happened.

One minute I’m unwinding after a day at work, and the next, I’m standing in front of my pantry, grabbing cupcake accoutrements, preheating the oven, and getting out mixing bowls.

Midnight rolled around and there was an iced cupcake on a plate in front of me.

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Seriously. I don’t know.

The cool part was that it was a darned good cupcake, and I now have a way to get rid of the giant bag of unwanted matcha tea I have in my cupboard.

I’m a healthy person, but holy hell I hate drinking matcha. Baked goods with matcha on the other hand…yes. Please. Baked goods with matcha and chocolate? Heck yes.

Thanks to David’s Tea I found this recipe and have had it on my mind for a while. Making them was a good idea. Even if it was a little too late.

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The icing is a very simple cocoa frosting. The reason the frosting on mine is so dark is because I used my black onyx cocoa powder…it’s like powdered oreos and probably the greatest thing, but regular cocoa powder would be just as divine.

Cream cheese frosting works too! Double the matcha kick by adding it to a buttercream why don’t you?

Best served at midnight.

Matcha Cupcakes

adapted from David’s Tea website

1 tbsp matcha
1 cup unsalted butter, room temperature
1 cup sugar
4 large eggs
2-3/4 cups flour
1- 1/2 tsp baking powder
pinch of salt
1 cup milk
1 tsp vanilla

Beat butter on high until soft for about 30 seconds.
Add sugar and beat until light and fluffy, about 3 minutes
Add eggs one at a time, mixing in between each.
Mix the flour, baking powder, salt and matcha together.
Add in alternately with the milk and vanilla until combined.

The recipe makes just over 12 cupcakes depending on how full they are. I made 14 when I filled them 2/3 full.

Bake @350F for 20-25min….yada yada yada…

Cocoa Frosting

1/2 cup (1 stick) butter
2/3 cup cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Coconut Milk Scones

4 Mar

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I’d like to apologize to anyone who has come in contact with me since my return from Jamaica. I know I’ve been grumpy and bitter. And bitchy. And mopey. Mainly I’ve been a big ol’ sad sack; sitting on the couch, thinking about the unrealistic option of going back to Jamaica forever.

Reality freakin’ blows, people. Jamaica was the most magical experience I’ve had in a long time and it was over too soon. It’s no wonder their slogan is: “Jamaica- Once you go, you know.”

Oh….I know alright.

Coming back to my life here in Canada, with snow, and chores, and responsibilities is such a slap in the face after the warm, laid back personality of Jamaica.

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This recipe is me, grasping at any possible connection to the feeling I had there. Coconut milk scones.

I used my favourite cream scone recipe and substituted coconut milk for the cream, extra virgin coconut oil for some of the butter, and threw in some toasted coconut flakes for good measure. They’re pretty stellar.

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If you need me I’ll be eating coconut scones all day on the couch, staring at the wrist band from my resort that I still haven’t taken off and telling myself that it’s “no problem,” just like everyone in Jamaica assured me on a regular basis.

Ya Man’

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Coconut Milk Scones

2 cups all purpose flour

1/4 cup sugar

2 tsp baking powder

1/4 tsp salt

40g unsalted butter (cold)

40g extra virgin coconut oil (cold)

1 egg

a splash of vanilla extract

1/2 cup coconut milk

1/2 cup toasted coconut flakes

Mix the dry ingredients together, and rub in the butter and coconut oil until the mixture has no more clumps in it; you want a very fine crumb. Try grating the butter in first, it’s easier to break it down.

Beat the eggs then mix with the vanilla and coconut milk, and pour into the dry mixture. The key is not to work the gluten in this dough. Break it up as if you were still just rubbing the butter into the flour, until there is no more loose flour. If you need to add a small splash of water, you can do so. Press together to form a solid dough ball. Knead it twice to bring together, then roll it out into a rectangle. You want about 1/2 inch thickness.

Pour a splash of coconut milk on the top and a sprinkle of sugar and spread it around.

Cut into strips, then squares, then triangles or you can cut into circles like I did for these.

Bake at 400F until they are light golden brown just around the edges.