Birthday Cake

We celebrated DH's birthday this week with a birthday cake. The Bozos are still home & I thought this recipe looked like a fun project for us to do together. It was easy enough for kids to make & lots of fun...not to mention delicious!
The frosting on this cake is basically a ganache & it's very rich. The leftovers have proved even better than the fresh cake, as the frosting turns to a fudge like consistency.

Begin by preheating the oven to 350 degrees. Butter & flour a 12" x 18" x 1 1/2" sheet pan.

Whisk 3 cups flour, a 1/3 cup cornstarch, 1 teaspoon kosher salt & 1 teaspoon baking soda in a mixing bowl. Set aside.

Blend 2 1/4 sticks of softened unsalted butter & 3 cups sugar in the bowl of an electric mixer fitted with a paddle attachment,

until light & fluffy {about 5 minutes}.
I ran just a bit low on sugar & had to throw in some vanilla sugar that I had one hand. Hence, the little black dots you see in my batter.

Add 6 extra large eggs, two at a time.

Then add 8 ounces sour cream & 1 1/2 teaspoons vanilla. Scrape down the bowl as needed.

With the mixer running, slowly add the dry ingredients & mix until just smooth.

Pour the batter into the prepared pan & smooth out the surface with a spatula.

Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.

While the cake bakes, make the frosting. Place 24 ounces of semi-sweet chocolate chips & 1 1/2 cups heavy cream in a mixing bowl set over a pot of simmering water & melt completely, stirring occasionally.

Remove from the heat & stir in 2 tablespoons of light corn syrup & 1/2 teaspoon vanilla.

Allow to cool to room temperature.

In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture with a 1/2 stick softened unsalted butter for a few minutes, until thickened.

Spread the frosting evenly over the cake & decorate with m & m's. Serve right from the pan.

Birthday Cake

Adapted from Barefoot Contessa: Family Style Cookbook
Makes a 12" x 18" sheet cake

for cake:
2 1/4 sticks unsalted butter, room temperature
3 cups sugar
6 extra large eggs
8 ounces sour cream
1 1/2 teaspoons vanilla
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda

for frosting:
24 ounces semi-sweet chocolate chips
1 1/2 cups heavy cream
2 tablespoons light corn syrup
1/2 teaspoon vanilla
1/2 stick unsalted butter, room temperature
m & m candy for decorating

Preheat the oven to 350 degrees. Butter & flour a 12" x 18" x 1 1/2" sheet pan.
Blend the butter & sugar in the bowl of an electric mixer fitted with the paddle attachment, until light & fluffy {about 5 minutes}. Add the eggs, two at a time. Then add the sour cream & vanilla. Scrape down the bowl as needed.
Whisk the flour, cornstarch, salt & baking soda in a mixing bowl. With the mixer running, slowly add the dry ingredients & mix until just smooth. Pour the batter into the prepared pan & smooth out the surface with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
While the cake bakes, make the frosting. Place the chocolate & cream in a mixing bowl set over a pot of simmering water & melt completely, stirring occasionally. Remove from the heat & stir in the corn syrup & vanilla. Allow to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture & butter for a few minutes, until thickened.
Spread the frosting evenly over the cake & decorate with m & m's. Serve right from the pan.
Click here for the printable recipe.

Ham & Asparagus Strata

I have several strata recipes dog-eared in various cooking mags. But, have never gotten around to making one. On Christmas, my stepmother served two different kinds for brunch & they were delicious! So, now, I am finally making one.
A strata is an Italian quiche. It doesn't have a crust, but instead the bread is cubed up in the casserole. I like it even more than quiche, because it is much lighter. As far as fillings, you can get creative with that. I left my fairly basic, as I wanted the Bozos to eat it.

Begin by washing & slicing 1 pound of asparagus into 1 1/2" pieces.

Next, thinly slice 8 scallions. Keep the white & green parts separated.

Melt 2 tablespoons of unsalted butter in a skillet, over medium-high heat. Add the asparagus & cook until beginning to soften {about 3 minutes}. Add the scallion whites & cook for an additional minute. Remove from the heat & let it cool slightly.

Meanwhile, prep the other ingredients.
You will need 1 pound of rustic bread {such as ciabatta}, cut into 1" cubes,

8 ounces of sharp cheddar cheese {grated},

and a 1/2 pound of thinly sliced deli ham {cut into 1" strips},

Next, whisk 9 large eggs, 2 3/4 cups milk, and a 1/2 teaspoon each of kosher salt & pepper together.

Butter a 9" x 13" baking dish & add in half the cubed bread.

Pour half of the egg mixture over it.

Cover with half the ham, cheese & asparagus. Repeat with the remaining ingredients. Sprinkle the scallion greens over the top & cover with plastic wrap. Press down so that the bread is submerged in the egg. Chill for at least 4 hours, or up to 2 days.

Preheat the oven to 350 degrees. Bake the strata for 45 minutes, or until the egg is set & the top is browned. Cover loosely with foil & bake an additional 30 minutes. Let it cool for 10 minutes before serving.

Ham & Asparagus Strata

Adapted from Fine Cooking: Big buy Issue No. 30
Serves 8

2 tablespoons unsalted butter
1 pound asparagus, cut into 1 1/2" pieces
kosher salt & freshly ground pepper
6 scallions, thinly sliced, white & green parts separated
9 large eggs, beaten
2 3/4 cups milk
1 pound rustic bread, cut in 1" cubes
8 ounces thinly sliced deli ham, cut into 1" strips
8 ounces sharp cheddar cheese, grated

Melt the butter in a skillet over medium-high heat. Add the asparagus & cook, stirring occasionally, until the they begin to soften {about 3 minutes}. Add in the scallion whites & cook for an additional minute. Remove the pan from the heat & let cool for a few minutes.
Butter a 9"x 13" baking dish. Whisk the eggs with the milk & a 1/2 teaspoon kosher salt & pepper. Spread half the bread in the baking dish & pour half of the egg mixture on top. Then cover with half the ham, cheese & asparagus. Repeat with the remaining ingredients. Sprinkle the scallion greens on top. Cover the dish with plastic wrap & press down so that the bread is submerged in the egg. Chill for at least 4 hours, or up to 2 days.
Preheat the oven to 350 degrees. Let the strata sit at room temperature while the oven heats. Bake until the egg is set & the top is browned {about 45 minutes}. Loosely cover with foil & bake for an additional 30 minutes. Let the strata cool for 10 minutes before serving.
Click here for the printable recipe.

Tomato Alphabet Soup

I have the Bozo's home with me all week. Recently, they have been obsessed with Earth's Best Elmo Tomato Soup. I know my DH loves tomato soup as well. So, I decided to make a batch, to have on hand for lunches this {very, very long} week.
This recipe couldn't be easier. It got a huge thumbs up from the Bozo review & they declared it the best tomato soup ever.

Begin by pureeing one 28 ounce can of whole, plum tomatoes in a food processor.

Next, chop one large yellow onion & smash 2 small cloves of garlic.

Melt 2 tablespoons of olive oil & 1 tablespoon of unsalted butter in a dutch oven, or a large, heavy pot. Add the onions & garlic & cook for about 8 minutes, or until they are softened.

Add 2 tablespoons of flour & stir to evenly coat the onions.

Add in 3 cups of low-sodium chicken broth, 2 teaspoons of sugar, a sprig of thyme, a 1/4 teaspoon each of kosher salt & freshly ground pepper,

and the pureed tomatoes. Bring the mixture to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.

While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside.

Puree the soup in batches, using a food processor {or blender}.

Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream.

Put about a 1/2 cup of pasta in serving bowls,

ladle some soup on top & serve.

Tomato Alphabet Soup

Adapted from Fine Cooking: Big Buy Issue No. 30
Serves 8, makes about 8 cups

2 tablespoons olive oil
1 tablespoon unsalted butter
1 large yellow onion, chopped
2 small cloves garlic, peeled & smashed
2 tablespoons flour
3 cups low-sodium chicken broth
1 28 ounce can whole plum tomatoes, pureed with the juice
2 teaspoons granulated sugar
1 sprig fresh thyme
kosher salt & freshly ground pepper
3 tablespoons thinly sliced fresh basil
6 ounces dry alphabet pasta
1/4-1/2 cup half & half {optional}

Melt the butter & olive oil in a large, heavy pot, over medium-low heat. Add the onions & garlic & cook until softened {about 8 minutes}. Add the flour & stir to coat the onions.
Add the pureed tomatoes, chicken broth, sugar, sprig of thyme, & a 1/4 teaspoon of both salt & pepper. Bring to a simmer, reduce the heat to low, cover the pot & cook for 40 minutes.
While the soup is cooking, bring a pot of salted water to a boil. Cook the pasta, according to package instructions, until al dente {about 7 minutes}. Drain & set aside.
Puree the soup in batches, using a food processor {or blender}. Transfer the pureed soup back to the pot, or a bowl & stir in the basil & cream.
Put about a 1/2 cup of pasta in serving bowls, ladle some soup on top & serve.
The soup can be made ahead & even tastes better the second day. It can also be frozen for up to 3 months. Just make the pasta as you eat it, to prevent it from getting too mushy.
Click here for the printable recipe.

Happy Holidays & Merry 2010!!

From~The Parsley Thief

Christmas Cookies 2009

Coconut Cream-Filled Macaroons

As you can see from my recent posts about holiday cookies, I use a lot of Martha Stewart recipes. I began collecting her yearly Holiday Baking issue years ago & always find inspiration from her original cookie recipes & creative packaging ideas. Last year, I received her Cookies cookbook as a Christmas gift. Now, I have all those recipes in one book, instead of a big pile of magazines.
While I love her ideas & design sense...I wonder sometimes who tests her recipes. I frequently have to adjust them & find that I can never plan on serving one of her dishes without testing it out first. Such is the case with these cookies. They came out fantastic! But, I had to tweak things.

Begin by measuring 3 cups of finely shredded, unsweetened coconut into a mixing bowl.

Add 3/4 cups of sugar, 1/8 teaspoon coarse salt,

3 large egg white & 1 teaspoon of coconut extract.

Mix well {I find hands work best for this} & chill for 1 hour, or overnight.

Scoop out the dough by the tablespoonful & shape into a ball. Place on a baking sheet, lined with parchment paper & gently press down on them to form small discs.
{I made a lot of these...so, to save time, I pressed the dough into a sheet about 1/2" thick & cut the shapes out using a small biscuit cutter}

Space the cookies 1" apart & bake for 10-12 minutes, or until edges begin to brown. Rotate the pans halfway through cooking time.

To make the filling, combine 2 tablespoons softened unsalted butter, 2 tablespoons cream of coconut, a 1/4 cup vegetable shortening, 1 teaspoon of coconut extract & 3/4 cup confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment.

Beat on medium speed, until smooth {about 2-3 minutes}.

Place a heaping teaspoon of filling on the bottom of a cookie. Sandwich with another cookie & repeat with the remaining cookies. Cover with plastic wrap & chill until filling is firm {about 30 minutes}. Cookies can be stored in an airtight container, at room temperature, for 3 days.

Coconut Cream-Filled Macaroons

Adapted from Martha Stewart: Cookies
Makes 2 dozen sandwich cookies

3 cups unsweetened, finely shredded coconut
3/4 cups sugar
3 large egg whites
2 teaspoons coconut extract, divided
1/8 teaspoon coarse salt
2 tablespoons unsalted butter, softened
2 tablespoons cream of coconut
1/4 cup vegetable shortening
3/4 cups confectioners' sugar

Blend the shredded coconut, sugar, egg whites, 1 teaspoon of coconut extract & the salt in a mixing bowl. Cover & chill for 1 hour, or overnight.
Preheat the oven to 350 degrees. Scoop out the dough by the tablespoonful & shape into a ball. Place on a baking sheet, lined with parchment paper & gently press down on them to form small discs. Space the cookies 1" apart & bake for 10-12 minutes, or until edges begin to brown. Rotate the pans halfway through cooking time. Remove from the oven & transfer the cookies to a wire rack to cool completely.
To make the filling, combine the butter, cream of coconut, vegetable shortening, 1 teaspoon of coconut extract & confectioners' sugar in the bowl of an electric mixer fitted with a paddle attachment. Beat on medium speed, until smooth {about 2-3 minutes}.
Place a heaping teaspoon of filling on the bottom of a cookie. Sandwich with another cookie & repeat with the remaining cookies. Cover with plastic wrap & chill until filling is firm {about 30 minutes}. Cookies can be stored in an airtight container, at room temperature, for 3 days.
Click here for the printable recipe.