Coral Rooms

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Massucco Warner Miller

Domicile Interior Design

Chocolate Cake with Whipped Cream Frosting

Today's a snow day, but yesterday was our teacher birthday party. I always make a cake, and I was scouring Annie's Eats to find a new dessert to be devoured. I found the Tuxedo Cake, and I decided it would be perfect. I did change the chocolate cake recipe, though. I have one that is tried and true, so I figured why mess with a good thing?

Image from Annie's Eats
Everyone raved over the cake, and I agree. It was very good. The "frosting" is simply a massive amount of heavy whipping cream(4 cups to be exact) and some powdered sugar. It is topped with a chocolate ganache and chocolate covered strawberries... mmm. :)

Here are my steps:

Step 1: Make the cake!
Annie's recipe calls for this cake, but I used mine. Click here for my recipe. Make sure to let it cool completely before frosting. (I put mine in the freezer just so it wouldn't get crumbs in the pure white cream.)

Step 2: Make the frosting.
You will need 4 cups heavy whipping cream and 1 1/2 cups sifted powdered sugar.
Beat the heavy cream to sift peaks, then add the sugar slowly. Continue to beat until stiff peaks form. Do not over beat.

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Step 3: Frost the cake.
This frosting makes plenty to make the cake, so add lots of frosting. :) Once the cake is set, put the cake in the fridge for at least an hour before topping with ganache.

Step 4: Make the chocolate covered strawberries.
You will need about 6 strawberries and half a bag of chocolate for dipping. If you want to drizzle with white chocolate, you will need about 1/4 of a bag.
Clean the strawberries, and make sure they are very dry. Melt the chocolate and dip strawberries. Place on wax paper on a baking pan, then put the strawberries in the freezer to harden. Melt the white chocolate, then drizzle over the strawberries.

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Step 5: Make the ganache.
You will need 1/2 cup heavy whipping cream, 4 ounces baker's chocolate, 1/4 cup corn syrup and 1 tsp. of vanilla.
Simmer the heavy whipping cream then remove from heat. Add the chocolate and stir until melted. Add the syrup and vanilla. Let the chocolate set for 10 minutes to thicken then pour over the cake. Add the strawberries to the top so they can set in the ganache. Place the back in the fridge until you are ready to serve.

It seems like a lot to do, but make the cake the day before and freeze it! Make everything else the next day. You'll save your mind by using time wisely. Break apart preparation and clean up!

Chocolate Peppermint Double Doozies

Hello my friends; do I have a treat for you! The other day at school, a mom brought us some chocolate cupcakes with peppermint icing. Since then, I have been on a quest to find out how to make this addictive icing, and what do you know, I found it. I am not, however, the biggest cupcake fan, but I do love a good cookie. That's when I decided to find a chocolate cookie recipe.

Today, both of my searches were completed, and it was time to put my idea to the test. I created the most decadent double doozie imaginable. The normal double doozie can be found at the mall with a chocolate chip cookie and vanilla icing, but mine are double chocolate chunk cookies with a peppermint buttercream icing. Oh, they were delicious. They are extremely rich and perfect with a glass of milk.

Enough talk; here's how you make these delightful little sandwiches:

Peppermint Buttercream Frosting:

8 tablespoons (1 stick) butter at room temperature

1/2 cup finely crushed peppermint candy (about 7 peppermint sticks)

3 cups confectioners’ sugar, sifted

2 to 3 tablespoons milk

1 to 2 tablespoons peppermint schnapps or 1/2 teaspoon peppermint extract

1. Place the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the peppermint candy, confectioners’ sugar, 2 tablespoons milk and 1 tablespoon peppermint schnapps. Blend with the mixer on low speed until the sugar is well incorporated, 1 minute. Increase the speed to medium and beat until the frosting lightens and is fluffy, 1 minute more. Blend up to 1 tablespoon milk or peppermint schnapps if the frosting seems to stiff.

Chocolate Cookies:

1/2 cup unsalted butter, room temperature

1/2 cup light brown sugar

1/4 cup white granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup all purpose flour

1/4 cup Dutch-processed cocoa powder

1/2 teaspoon baking powder

1/8 t. salt

1 1/2 cups chocolate chips or chunks

Preheat oven to 350 degrees F and place rack in center of oven. Line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until incorporated. First sift together the cocoa powder, flour, baking powder, and salt and then add to the butter and egg mixture. Mix just until incorporated. Fold in the chocolate chips.

Using a small ice cream scoop or two spoons, place about 1 1/2 tablespoons of batter on the prepared baking sheet, spacing about 2 inches apart.

Bake for approximately 8 - 10 minutes or until the cookies are still soft in the center but are firm around the edges. Remove from oven and let cookies cool on baking sheet for about 5 minutes before removing the cookies to a wire rack to cool completely.

Makes about 24 - 3 inch round cookies.

Peppermint Inspired Tables

I'm on a peppermint kick, I know. I can't help myself. I'm so excited about Christmas. This weekend as I was taking out my Christmas decorations, I found myself thinking that I had less than I remembered, which is fine, but I have found myself scouring the internet to find easy to make, cheap to buy decorations that don't look like either of those things. I keep telling myself that the tree isn't up yet, and that will make the difference, but I am keeping some of these ideas on the back-burner. Until then, here are some of the lovely red and white tables (and a kitchen just for kicks) that's I'll be keeping my eye on.

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Peppermint Chocolate Chip Biscotti

This Saturday, we are having a women's gift exchange at church. The rules are that you can buy, bake or make a gift. Each person brings six of the same gifts. I didn't have time to make something crafty that looks smart at the same time, and I've spent enough money this month, so I decided to make cookie plates. This is my first batch since these can easily be made ahead of time. I probably shouldn't have made them this early though because I fear that my husband is going to eat them all!

These cookies are so dainty and absolutely perfect. Scott said he wouldn't change a thing (which I take as a high compliment because he can usually find at least something to tweak.) These are the perfect biscotti to make if you have never made them before... Plus you can get out some of the holiday stress by beating the peppermints to smithereens on your counter. I hope you can try to make them, or just come to church on Saturday, and you can be the lucky recipient of one of my cookie plates.

Ingredients:

½ cup sugar

½ cup butter, melted

½ teaspoon peppermint extract

3 eggs

3 cups flour

1 teaspoon baking powder

½ teaspoon salt

½ cup miniature chocolate chips

½ cup crushed peppermint candy

Directions:

Preheat oven to 350. Lightly grease a baking sheet. In a large bowl, beat sugar, butter, peppermint extract and eggs until well blended. Stir in remaining ingredients. Divide dough in ½. Shape each half into two - two inch logs on the baking sheet. Bake 30-35 minutes or until golden; cool for 15 minutes. Cut rectangles crosswise into ½ inch slices. Place cut sides down, on baking sheet. Bake 15 minutes or until light and crisp.

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Split Pea Soup

Wait! Before you close this post because of your ideas of other split peas soup, you have to give this one a chance. I promise it's not a muddy green color! Instead, it's fresh with frozen peas, carrots and bacon. It is absolutely not a split pea soup.
Here is the recipe:
4 strips thick-sliced bacon
1 cup diced onion
2 carrots, sliced
1 very small head of cabbage
1/2 t. caraway seeds
2 1/2 cups water
2 1/2 cups chicken broth
1 cup dried split peas, rinsed and picked through
1 cup frozen peas
2 t. Worcestershire sauce
Salt and Pepper to taste

Directions:
Saute bacon in a large saucepan over medium-high heat. Once the bacon is crisp, remove it and drain on paper towel.
Add carrot, onion, cabbage and saute until onion is soft, about 3 minutes.
Stir in water, broth, and split peas. Bring to a boil; reduce heat and simmer until peas begin to soften and break down, about 40 minutes. Stir in frozen peas and Worcestershire sauce. Return to a boil.
Top each serving with bacon, and delight in its easy deliciousness. :)

You could easily make this a Vegetarian meal by omitting the bacon and switching chicken broth out for vegetable broth.

Adapted from Cuisine at Home's Split Pea Supper.
Issue No. 73, February 2009

I'll work on a picture next time... I have a pretty bad camera and awful lighting! Not a great combo for making food look good.

Butternut Squash Soup and Sausage-Apple Empanadas

I don't know if you are like me, but when I think of Butternut Squash soup, I think of healthy food that I need to "get down" so I get my daily dose of vegetables. Well this soup made me a believer by taking away the bland flavor and adding a delightful kick. Here is what you need and how to make it:

Ingredients:
2 T. each olive oil and butter
1 cup onion, diced
1 T garlic, minced
2 t. minced fresh sage
1 t. sugar
1/2 t. red pepper flakes
1/8 t. cinnamon
1/4 cup brandy
8 cups butternut squash, peeled, seeded and cut into 1'' chunks
4 cups chicken broth
1 cup dry white wine
1/4 cup heavy cream
salt and pepper to taste

Finish with:
8 baguette slices, toasted
1 cup Gruyere cheese, shredded

Directions:
Saute onion, garlic, sage, sugar, pepper flakes, and cinnamon in oil and butter in a large pot over medium heat. Cook until onion is soft, about 10 minutes.
Stir brandy into the onion mixture and simmer for 1 minute; add the squash, broth, and wine. Bring to a boil, reduce heat, partially cover and simmer until squash is tender, about 20 minutes. Working in batches, puree soup in a blender. Return soup to the pot.
Finish soup with cream, salt and pepper. Preheat broiler to high.
Toast baguette slices on a baking sheet under the broiler; sprinkle with cheese, then broil again to melt cheese 1-2 minutes. Top each soup with a baguette slice.

The soup is great, but the empanadas that accompany are marvelous. I would totally make these for a party, for breakfast or for any occasion that needs a little festivity. Serve these straight from the oven with your butternut squash soup for an absolutely perfect fall feast.

Ingredients:
1/4 lb bulk Italian sausage
1/3 Braeburn apple, diced (I used ambrosia apples -- see previous post.)
2 T. chopped pecans
1 T. dry sherry
salt and pepper to taste
1 egg
1 T water
1 sheet puff pastry, thawed
Grated Parmesan cheese and paprika

Directions:
Preheat oven to 400; line a baking sheet with parchment paper.
Saute sausage in a skillet over medium high heat until brown, 3-4 minutes. Add the apple, pecans, then deglaze with the sherry. Season the mixture, then chill while preparing the dough.
Beat the egg and water together; set aside. Roll the pastry dough out onto a floured surface to a 13" square. With a pizza wheel, cut the pastry into 8 triangles as if cutting a pizza.
Fill each triangle with a heaping tablespoon of sausage mixture. Brush the edges with egg wash, fold in half to enclose filling and crimp the edges closed with a fork. Place empanadas on the baking sheet.
Sprinkle with cheese and paprika. Bake until golden, about 15 minutes.

Source: Cuisine at Home: Splendid Soups and Sides