Chocolate Ganache Red Velvet Cake

I am always honored when someone asks me to make food for an event. Food, baked goods, whatever. I think it's so important that others can trust you with creating a food memory for a special occasion.

At work, I have a reputation for making treats. I've brought in cookies, candies, homemade jam gifts for the holidays, breads, cupcakes for my student's service learning bake sale (chocolate covered strawberry cupcakes), and really all sorts of baked goods. I love to bring a little joy to my staff members', and I find the easiest way to do that is almost always with food!

Given my reputation, I was recently asked to throw together a cake for a surprise retirement party we are throwing for a colleague. Pretty exciting. While I only had a couple of hours, so I couldn't get too elaborate, I'm proud to say the cake turned out delicious! We haven't eaten it yet, but I always make a couple of cupcake sized cakes from each batter I make, in order to make sure the flavor and texture are right before serving. This red velvet recipe hits the mark. I tend to use Martha Stewart's basic recipe, but add extra cocoa, as I like my red velvet nice and chocolatey (of course!). The cocoa really doesn't seem to dry out the cake, even though I add double (1/2 cup instead of 1/4 cup), and don't really compensate elsewhere.

You can find Martha's recipe here, but I really do recommend my slight alteration. It really deepens the chocolate flavor. :-) Mmmmmm Chocolate. On top, I used a simple ganache (about 1 cup of near boiling cream pour over 8 oz chocolate. Let stand for 10 minutes and mix carefully until smooth and shiny)

Cake decorating is hard. Well, in a time crunch it is. With only a couple of hours, and needing to transport this baby to school with all my other work nonsense, I didn't have much in the way of elaboration here.. so I did some basic white chocolate and dark chocolate piping, accented with some edible sugar pearls. Nothing crazy, but still elegant and appropriate for the staff gathering.

Black and white is an elegant combination in desserts. In the pictures, the pearls around the filled in white chocolate heart really don't jump out, but in person they just exude elegance (make sure you affix these while the chocolate is still melted so they stick). I would say my white balance is a bit off (too heavy on the right hand side), but the asymmetry gives this cake a modern look. I piped the hearts and white chocolate rose bud onto wax paper, and had some difficulty (white chocolate isn't as runny when melted as cocoa chocolate, in my experience). But once a base was established, I melted some dark chocolate for more texture and pipped a whole rose, and some swirl patterns. Once these cooled on the wax paper in the refrigerator, (about 15-20 minutes to be safe) I caaaaaarefully peeled the shapes off the paper and affixed them on the frosted cake. Tadah! Abstract rando cake design!

During the party, I'll try to take some pictures of the cake's inside! Red velvet is always so pretty, I think that's why people love it! It's really not much different from chocolate cake... just.... a beautiful deep red that is elegant and unexpected.

Italian Flag Cookies

Growing up for some time in Staten Island, I grew up surrounded by some really good Italian treats. I mean really good. New York pizza snobs are well know far and wide, but there is no pizza snob like a Staten Island pizza snob. Every where I go, almost no pizza is ever good enough.

Philadelphia is an especially painful pizza city (see below for my plea to Philly pizza makers..) so I'm always looking for something better (suggestions wanted - I've already been disappointed by Lorenzo's).

I just love Pizza. I was in NY recently and of course ran to the first pizza shop I could find, which happened to be Luigi's located in the Upper East Side (1701 1st Ave.) around the corner from my friend's place. Okay, well I didn't actually run, although that probably would have helped with the caloric coma that ensued after. Sooooo good. Here is my advice to the pizza places that continually let me down in my current home city. It may be the city of brotherly love, but I have NO love for the pizza. Please help.

Pizza crust - The crust is usually what makes me the saddest. Crust needs to have a crisp outside that is still soft, warm, and almost chewy to the bite. This greasy "bread" substance you try to pass off as crust makes me want to pop a frozen pizza into the microwave. It'd be way better. And that's a huge insult. Look at this beautiful crust example from Luigi's - there is no oil outside, no greasy residue. Just a deliciously thin crunch surrounding a warm doughy bread.

Cheese - SHOULD NOT TASTE LIKE POWDER! What IS that!? This really isn't hard to get right. It should be stringy, melty, gooey, and delicious! What are you doing wrong? It's not that hard! Mmmmmmmm cheese!

Carefully crafted and selected toppings - If I am offered one more slice of buffalo chicken pizza.... Seriously, is that all you do around here? I was in heaven with this succulent roasted eggplant, ricotta, mozzarella slice. And sauce - tomato sauce shouldn't taste like red sugar. It should taste like tomato.

Yes, I am aware that I am picky. Yes, I am aware that this is AMERICAN pizza, and Italian pizza is a whole different ball game. But I love my pizza, and that is that.

Cookies, pizza, and many other American - Italian goods are often part of my comfort food regime. Surprisingly; however, I never really tried the Italian Flag cookie (also called the Italian Rainbow cookie) until a few years ago at a Thanksgiving dinner with my boyfriend's family and family friends. He raved about them, and told me he looked forward to them year after year, so I tried my first Italian Rainbow cookie, and now I'm not sure how I ever did without. Over the last couple of years I've learned how to make them myself and have (according to Chris) really started to master the craft of the rainbow cookie. They are pretty labor intensive, but so worth it. Not only do they totally look impressive to bring to gatherings or just share with friends, loved ones, and maybe even strangers if you feel generous, but they are absolutely delicious. Also, a whole sheet cuts to serve a ton of cookies, so this is ideal for groups. However, if you're anything like me, you might just keep them for yourself :-)

Italian Rainbow Cookies

You will need some "special" equipment, but it's not that special.

3 - 9x13 cake pans, all the same size preferably (or one that you will reuse)

A power mixer (hand or standing)

Ingredients

8oz tube or can of almond paste

1 cup (2 sticks) room temperature butter

1 cup granulated sugar

2 cups flour

1/4 tsp baking soda

4 eggs, separated

6-10 drops each food coloring (red and green)

1/2 cup raspberry jam

1/2 cup apricot preserves

8 oz dark chocolate chips

First, cream the almond paste, butter, and sugar with an electric hand or standing mixer. Set aside. Whisk baking soda into flour, and then stir mixture about a half a cup at a time to the almond paste mixture.

In another bowl, beat egg whites until soft peaks form and whites nearly triple in size. Fold egg whites in to batter carefully.

Separate the batter into three bowls, dividing evenly, and add red food coloring to one bowl mixing well, green to another, mixing well, and leave the third alone.

Grease your 9x13 pan (or pans) generously and spread the batter inside. It will seem really thin, and it is ok, just make sure you spread as evenly as possible.

When done, cool each cake on a cooling rack, carefully popping it out of your pan. Spread apricot preserves on your red cake and place the yellow cake on top (carefully!). Repeat the step with raspberry jam on the yellow cake, placing your green cake on top. Let compress with a pan on top of the cakes for a few hours (preferably overnight) in the refrigerator. (Sometimes I skip this step, and it's a little sloppier, but if in a rush you can still turn out a nice product).

Finally, melt your chocolate chips (either by double boiling or carefully in the microwave in short intervals, stirring every 15-30 seconds). Spread chocolate on top of your green layer and let harden. Slice the cake into 1 inch x 2 inch pieces, and you're ready to go. Store in an airtight container. I like them cold and refrigerated, but they've kept in a room temperature container for a few days for me as well. SO GOOD!

Engagement Cupcakes

Great news! My roommate got engaged to her boyfriend of 8 years last weekend! So exciting!

I love weddings, and obviously to celebrate, I made cupcakes.

These are just some basic yellow cake with some piped ivory and yellow meringue roses affixed on the top and some sugar pearls for a little glamor. Beautiful, simple, elegant, and a perfect way to congratulate my roommate!

Congrats, Stef! Love you!

Radish and Tomatillo Salsa

I love when the weather starts getting warmer in the north east! Obviously because, well, the weather is getting warmer, but also because of all the new and exciting produce that is in season, which makes this new found need for a lower sodium, heart conscious diet soooooo much easier to handle.

One of my favorite fresh ingredients is the tomatillo.

Photo Credit: Christian Chefs Fellowship

The small husked tangy relative of the red tomato is delicious raw or roasted, and I love to incorporate them into sauces. Perhaps the most common and simple way to serve these up is in a fresh salsa.

The mild kick in the salsa makes it delicious on chips, over meats such as chicken or beef, or used as a fresh and tasty alternative to hot sauce. The addition of seasonal radishes adds an extra perk of vitamins and nutrients, and cilantro packs in plenty of bright flavor so that the low salt content is easily overlooked! Avocados balance out the salsa well with the creaminess, and make an excellent pair with chips or in a salad with a little of the salsa used as dressing.

Radish and Tomatillo Salsa

1 pound of fresh tomatillos (about 5-6 good sized)

1 jalapeno pepper, sliced in half lengthwise, stem and seeds removed

3 cloves of garlic peeled and crushed

4-5 mid sized radishes, roughly chopped

1/2 cup (two handfuls) chopped fresh cilantro

1 large or two small shallots, chopped

1 dash of sea salt (you only need a TINY bit - really!)

Remove the husk from the tomatillos and wash well under warm water to remove the sticky coating on the skin. Score the bottom of each with a small x and place on a broiler pan (lined with foil for easy cleanup). Add the jalapeno and garlic to the pan and broil under high heat for 8-9 minutes until tomatillos and jalapenos just begin to char (This should take 8-9 minutes, watch the ingredients carefully, you do not want them to burn to a crisp).

Let the charred ingredients cool slightly before handling, and in the mean time chop your other ingredients and add to a blender or food processer. When the tomatillos, jalapenos, and garlic are cool enough to handle, add to the food processer and blend until you have an even consistency. This will not be as thick and chunky as your typical red tomato salsa, but will be packed with flavor and made with much less salt than your typical store bought salsa.

*Note: be sure to wear gloves or wash hands obsessively after working with jalapenos. I have cooked with them a TON of times and still manage to leave enough on my skin that I rub my eyes with painstaking results or start to feel serious irritation under my nail bed hours later. It's no joke, be obsessive, especially if you aren't sure how you will react to them yet.

Serving Suggestion

Heart Healthy Spaghetti Squash with Chicken and Radishes

So, I recently found out that I have high blood pressure.. Whooooaaaattttt?!

I did NOT see that coming. Sure, I like to eat, but I always thought my general diet was healthy with a bit of indulgence every so often.. and I try to stay active.. and the logical conclusion at this point seems to be perhaps.. MY JOB! Fabulous. The good news is, I have decided to step out of my position at the conclusion of this school year once my students graduate in order to pursue other opportunities, I'll keep you posted!

In the meantime, I'm trying to incorporate more fresh produce and herbs into my diet and cut out as much salt as possible. I know, terrible, but it can't hurt to eat a little more heart healthy, even at 25. If it gets my blood pressure down and I don't need to start taking high blood medication, I'm all for it. Besides, dark chocolate is still in the picture ;-)

Any suggestions that you may have for watching salt intake or lowering blood pressure in general are totally welcome! You'll probably see some more heart healthy stuff from me. At least... some of the time...

For my first attempt I picked up some spaghetti squash to hinder a craving for some deliciously salty pasta. Scouting out some seasonal produce I settled on some radishes, fresh basil, and brussel sprouts. Then off to grab a lean protein - chicken! Now we have the makings of a fresh tasting, heart healthy, low sodium meal. Mmmmm.

I never roasted, seared, or baked a radish. I have always had them raw and liked them fine. But a light pan sear really gives the radish a ton of mouth watering depth. I sliced the radishes thin, as if they were being served alongside raw fish or on a salad, and then tossed them until translucent on medium heat with a dash of olive oil to coat and a whole crushed clove of garlic.

Spaghetti Squash with Chicken and Radishes



1 medium sized spaghetti squash
3 radishes sliced thin
1 crushed clove of garlic
3-5 chicken tenders sliced diagonally
3-4 tbsp olive oil
5-6 brussel sprouts rinsed and sliced in half
2 tbsp sliced fresh basil

Preheat oven to 400 degrees. Split the spaghetti squash lengthwise using a sturdy chefs knife. Scoop out the pulp and seeds and rub the inside with olive oil. Roast in baking pan until spaghetti strands pull away from the shell easily with fork (about 1 hour usually).

While squash is roasting, turn chicken in pan with about 1 tbsp of olive oil over medium high heat for about two minutes. After two minutes add the radishes, using more oil to coat if necessary, the garlic, and the brussel sprouts cut side down. Cook until chicken is cooked through, radishes are translucent, and brussel sprouts are browned.

When squash is done remove from oven and let sit until cool enough to handle. Remove spaghetti strands and toss with chicken and radish mixture. Sprinkle with fresh basil slices and enjoy.

Chocolate Covered Strawberry Cupcakes

Happy April!

I'm very excited for this month.. I have a lot of fun things coming up! First of all, spring break is this month, and I am going to MIAMI!!!! I am excited, I have never been. Time for some sun.. sand.. spa.. relaxation.. ah.... it will be great! Now I just need to pack! What to pack.. what to pack... I have a cute new bathing suit to show off.. and a nice floppy beach hat.. but I need to start working on some night time outfits.

A friend of mine has a giveaway on her blog with a super cute clutch that I would love to have down in Miami.. it goes with everything. Check out her giveaway here! http://summer-year-round.blogspot.com/2011/03/giveaway-cory-renee-clutch.html I love a good clutch. They are so classy, it's hard to look bad carrying a cute little clutch.. and they're just right for carrying your night essentials... lipstick.. cell phone.. keys.. and cards..

Also up this month... Easter! Which means Lent is over, and I can start eating sushi again! I thought giving up shopping was hard last year, but only about 3 weeks in I'm dying without sushi!!

Annnnddddd April has a ton of birthdays of people I love.. including MYSELF!! My birthday is next Wednesday.. I'm about to be 25. I'm feeling a little anxious about it, I always thought by this point I would have a lot more accomplished by now, but I would guess most people feel this way. I just feel like my panic is setting in early. I am meeting up with friends for cocktails at one of my favorite restaurants in Philadelphia at the moment, so I'm pretty excited about that!

In the spirit of all these birthdays to celebrate, (including one tonight!) I made some delicious cupcakes to take to a party. Mmmm.



They are a simple chocolate cupcake.. stuffed with some fresh homemade strawberry jam after baking.. and then frosted with some chocolate buttercream frosting. A gooey take on the classic treat, which of course only makes the presentation and tastiness factor climb even higher when served alongside!

Chocolate Covered Strawberry Cupcakes

2 sticks unsalted butter softened
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
1/2 cup milk
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp salt

1 cup powdered' sugar
1/2 cup unsweetened cocoa powder (1/4 cup to use in the frosting, 1/4 cup to use in the batter)
fresh strawberry jam (It's easy to make, just chop up a container of strawberries, stir in a few tbsp of sugar, and a splash of water, and cook at medium heat over the range top for about 30 minutes until the jam thickens and coats the back of a spoon. It will thicken even more when cooled)

I chose not to use liners for these cupcakes because I thought they looked prettier with smooth edges. If you do this, you need to butter and flour the muffin cups of your pan. Preheat your oven to 350 degrees F.

Using an electric mixer, blend one stick of butter and sugar together until it is light and fluffy. Then blend in all of the wet ingredients (eggs, vanilla, and milk). Slowly add in the flour whisked with the salt and baking powder at slow speed until combined. Divide the batter into all of the muffin cups. Bake for about 18-20 minutes until set and the center comes out clean. Cool completely.

When cooled, cut a small section out of the top of each cupcake with a small circular fondant cutter, or try your best with a knife if you don't have one.



Lift out section with a knife and fill with jam. Then replace the top pushing down firmly, but gently.



Now for the frosting (this obviously can be done earlier). With an electric mixture, beat the other stick of butter and the confectioners sugar together with a couple of table spoons of milk or water until smooth.



Frost your cupcakes and decorate however you choose.. sprinkles, turbinado sugar, caramelized strawberry slices, with chocolate covered strawberries. Whatever you do, it'll be delicious! Enjoy!

Flora and Fauna

So, as much as I like to eat, I sometimes divert my attention to other matters.. such as flowers! Flowers are the first thing I think about when I think "spring," and deserve a place on the table along with any delicious meal.

The Philadelphia Flower Show just closed up recently, and a friend of mine invited me along with some of her friends on the last day. It was truly amazing to see what people can do with plants and flowers. The entire convention center was transformed into "Spring in Paris," and when I say transformed, I mean..



Base of the Eiffel Tower complementing floral tones..



Do you recognize the sculpture? Think about it. Really THINK about it...



Floral light displays inspired by costumes from an American in Paris..




Shadows cast by random objects and projected light (Seriously, the most clever thing I've ever seen. The can can dancer is created by shinning light on cut up CANS!!! I can't even begin to get over it.)

We spent hours wandering around brilliant and elaborate floral displays.. and of course topped it all off with some Gyros at the Redding Terminal Market... Obviously.. right across the way. What a splendid Sunday afternoon.

Just look at these orchids, they look like they have been dusted in cocoa powder. Delish! I absolutely love these (but of course they are a hybrid, and apparently very hard to care for.. so they won't be appearing in my home any time soon, as I would probably kill them - raising plants is not my strength..)



All this flower gazing got me inspired.... so I created a bouquet for my bedside with some simple foliage found at my local Whole Foods.



This bouquet is made from seeded eucalyptus paired with tiny and delicate limonium bunches, both of which you can see up close here. I thought that the shapes and color contrast were very interesting, as well as appealing to the eye. It also gives the impression of a very shy early spring, as we await warmer weather, but know that it is on the way.







I found the arrangement to be aesthetically pleasing at any angle, and the key was calculated asymmetry. I cut the stems of the blooms at various heights ranging within 3 inches, leaving the tallest blooms inside, and the shorter stems on the perimeter; however, I played with the shapes, and did not blend the limonium in with the eucalyptus entirely. This left a disproportionate amount of each bloom on either side of the bouquet, allowing for a different viewing experience depending on the angle. No matter how you blend these sweet blossoms together, I am sure the result will be beautiful! Happy spring, everyone!