If you’re dieting, you may want to throw me off a cliff right now.  There is absolutely no redeeming nutritional value to this recipe.  I think of dessert as a choice.  So if I’m choosing, I’m going all out.  I’ll never learn to drink diet coke, I’ll just drink water more of the time.  Sweets are simply not my main priority – now you take away my salt or my wine?  We are going to have issues.  That said, it may be such a phenomenally rich dessert that you can just have a small piece and call it a day.  My sister Allison has phenomenal will power with chocolate.  She really can just have a nibble and save the rest.  I can do that with chocolate, but you put a pound of cooked bacon in front of me?  Don’t count on any bacon left for your children’s breakfast.  All that said, everyone should try a little of this fudge.  It might be life changing.

The only special equipment required for this recipe are a candy thermometer (I think these are almost always glass not digital due to the extreme high temps required) and plastic wrap.  I like the Saran original myself but it’s a total pain to find so I used Saran Premium in this recipe, I imagine Glad Clingwrap would work, I find it just doesn’t stick as well as the others.  Whatever you do, don’t try that press and seal business, I’m still not entirely sure what coats the surface of that stuff and it just seems like one big giant mess.  Candy making can seem intimidating, so I’m going to try and interlace the recipe with step by step photos.

Dark Chocolate Toffee Crunch Fudge Recipe

1 stick plus 6 tbsp butter

1 c. sugar

2 tbsp water

2 tsp vanilla

3 c. bittersweet chocolate chips

3 tbsp butter

1 can (14 oz.) sweetened condensed milk

Grease a cookie sheet with butter.  Cover the sides and bottom of an 8 x 8 glass casserole with plastic wrap as snugly as you can.  Make sure the sides hang over the edges a bit.  In a saucepan over high heat, combine the butter, sugar and water.  Bring to a boil, then start stirring with a wooden spatula.

Continue stirring, beginning to check temperature when you see a distinct color change towards brown. You’re looking for a completed temp of about 310.

Remove from heat quickly add vanilla, stir, then pour onto prepared cookie sheet.  Let cool completely, then gently tap the handle end of a dinner knife at a 90 degree angle to crack toffee.  You only need about half of the toffee for the amount of fudge we’re making, the rest you can eat, feed to your kids, store, save, give to your teacher, whatever.

Take the half of cracked toffee to a large cutting board and use a mallet or the bottom a heavy glass to smash into crumbles.

In the top of a double boiler, combine chocolate, butter, and sweetened condensed milk.  Let rest over barely simmering water, but resist the urge to be productive while you’re waiting.  Chocolate is easy to burn, and frankly, we all need to sit and do nothing every now and again.  Glance at your chocolate mixture every now and again and give it a gentle stir every two minutes or so.  Once chocolate starts melting the process things speed up precipitously and this window is your most likely chance to mess things up.  Once thoroughly melted and stirred, add 1/2 cup of your toffee crumbles and stir again.  Pour mixture into glass casserole you earlier fitted with Saran wrap.  Use a spatula to smooth surface, then top with more toffee crumbles.  Refrigerate at least two hours, then gently use a knife between saran and glass to wedge out the entire block of fudge.

Cut and eat in bliss.

The children certainly had a fabulous time as did the adults.  I just love a family backyard party.  Part of my entry response to the contest was detailing how much I love home entertaining and preparing food for guests to enjoy and celebrate together.  I love watching children have a fantastic time, while the grownups get to imbibe an adult beverage and spend time mingling and simply enjoying the moment.

Menu

Appetizers

Crostini with Goat Cheese and ‘wichcraft Tomato Relish

Caprese Salad Crostini with Garlic Balsamic Vinaigrette

Frozen Green Grapes

Mains

Seared Pork Tenderloin with Lime-Cumin-Corriander Marindade

Citrus Marinated Grilled Chicken with Fresh Herb Sauce

Ripe Watermelon Balls

Strawberries and Raspberries with Fresh Mint Garnish

Sugar Snap Peas with Homemade Buttermilk Ranch Sauce

Sliced and Seasoned Kirby Cucumbers

Spinach Salad with Strawberries, Goat Cheese, and Almond Slivers

Dessert

Chocolate Cake with Espresso Buttercream and Dark Chocolate Ganache

Fresh Strawberry Cupcakes with Strawberry Buttercream Frosting

The items with links have already been featured on dinnerandconversation.com and helped make this party great.  Those with out, barring the raw foods, will be featured over the next week or so.  Part of home entertaining, especially in the summer in Texas, requires cold raw foods, so that’s part of why those were included.  The other reason is in my personal food philosophy.  Blessedly, I have children who will eat darn near anything.  I don’t prepare separate children’s meals, partly of course because we don’t have toddler food wars, so I wanted to include a variety of fruits that I thought even picky preschoolers could enjoy before indulging in a dessert sugar high.

All in all, I’d call it a grand success.  As I individually break down the recipes, I’ll give some tips on how I go about planning quantities and portion sizes for large gatherings.  Salud to the home party!

My egg whites were perfectly stiff.  My strawberry puree was gently folded.  The resulting mixture was airy and light and then.  FAIL.  Sometimes these things happen.  I’m not sure whether to quit and never attempt a dang strawberry souffle again, or just keep trying until I master it.  Either way, enjoy my train wreck and have a chuckle at my failed dessert.  Whatever you do, DON”T cook this recipe.

Key Lime Tartlet Recipe makes 24 4inch tartlets

2 box graham crackers

12 tbsp sugar

20 tbsp melted butter

7 egg yolks

2 tsp key lime zest

2 cans sweetened condensed milk (14 0z each)

1 c. key lime juice (takes 25-30 key limes if using fresh)

In a food processor, use the steel blade to process graham crackers into crumbs.  Pour 5 c. of crumbs into a large bowl, and mix with sugar.  Pour in melted butter then stir to combine.  Divide the mixture amongst 24 tartlet molds with removable bottoms.  Press crumb mixture to the edges, then bake in a 350 degree oven for 6 minutes.

Combine egg yolks and zest in a large bowl.  Stir in sweetened condensed milk, then incorporate key lime juice.  Stir then fill each tartlet cup almost to the top of crust.  Bake in a 350 oven for 20 minutes, then check to see if center is firm.  Let cool in tartlet pan then push up from bottom to serve.

Key Lime Pie Recipe

1 and 1/2 sleeves of graham crackers

5 tbsp butter, melted

3 tbsp sugar

7 egg yolks

2 tsp key lime zest

2 cans sweetened condensed milk (14 0z each)

1 c. key lime juice (takes 25-30 key limes if using fresh)

In a Cuisinart or other food processor with large blade, process graham crackers to tiny crumbs.  In a large bowl stir 1 and 1/4 c. of the graham cracker crumbs, sugar, and melted butter until well combined.  Press mixture into a 9 inch pie pan and smooth to create an even layer on bottom and sides.  Bake in a 350 degree oven for 6 minutes.

In a large bowl, combine the egg yolks and zest.  Add sweetened condensed milk and stir to incorporate.  Add lime juice and continue whisking until all combined.  Pour into prepared crust then bake about 25 minutes longer.  Check for a firm center, then remove and cool.  Refrigerate at least four hours, then serve topped with a dollop of whipped cream.

I bookmarked the site and made a mental note to make a run to Central Market for the Instant Espresso Powder.  I assume they carry that, though I generally run screaming from anything with the word “Instant” in the title.  Anyhow, I keep forgetting the powder, so yesterday, I just decided to figure something from my regular grocery and make it work.  I no longer have an espresso machine, it broke years ago and has yet to be replaced.  The grocery only had instant coffee not instant espresso, but it did have an impressive selection of ground espressos.  From my high school days working in the coffee shop, I know the two things central to espresso – the grind of the bean and the pressure.  The grind of the bean is central, you want it extremely finely ground.  The pressure can only be duplicated by an espresso machine.  I ran mine through my regular coffee maker, since that’s what I have.  If you have the means,  I’d suggest making a regular cup of espresso, then adding 2 tbsp instead of the 4 tbsps of coffee strength espresso I added to the buttercream.

Today is a lucky day for my DFW area readers.  If you would like one of these cakes, leave a comment in the comment section.  I’ll use a random number generator – unless there’s only one or none of you of course, and I’ll deliver one of these cakes to you just for helping me.  I’d like to experiment with the ganache.  I have another Chocolate Ganache Cake recipe which calls for a Ganache simply of cream and chocolate, no butter.  In my memory it pours much much more smoothly, and I’d like to try it on this cake.  However, I’ve already laid out so many sweets recipes for our family, we’ll all roll into a sugar coma if I run all the experiments several ways.  So, the only catch is, I’ll deliver your cake, minus 1 piece (for photographing and tasting) so I can check to see which ganache I prefer.

Chocolate Cake with Espresso Buttercream and Dark Chocolate Ganache

(adapted from Oprah.com)

1 and 1/2 c. sugar

1 and 1/3 c. flour

2/3 c. Valrhona unsweetened cocoa

1 tsp baking powder

1 tsp baking soda

3/4 tsp kosher salt

2 large eggs

3/4 c. milk

6 tbsp canola oil

2 tsp pure vanilla extract

3/4 c. very hot water

4 large egg yolks

3/4 c. sugar

2 sticks butter, softened

2 tbsps ground espresso

10 oz water

8 oz bittersweet chocolate, chopped

4 oz semisweet chocolate, chopped

4 tbsp butter, softened

1 c. heavy cream

1 tbsp sugar

Preheat oven to 375.  Grease bottom and sides of a Nonstick Half Sheet Pan (18″ x 13″ x 1″) – the original recipe called for a jelly roll pan (15 1/2″ x 10 3/4″ x 1) but I don’t have one of those, so I’d imagine you can use either with good results.

In the large bowl of a stand mixer fitted with the whisk attachment, combine sugar, flour, cocoa, baking powder, baking soda, and salt.  Turn on lowest setting and mix until combined.

In a medium sized bowl, combine eggs, milk, oil, and vanilla.  Whisk until combined.  Turn stand mixer to medium, then add wet ingredients gradually and mix until well blended, about 5 minutes.  Change speed to low again and pour in hot water in a stream.  Mix until combined.  Pour mixture into prepared pan and bake about 20 minutes, until a toothpick in the center comes out clean.  Let cake cool.

In bowl of stand mixer, use whisk attachment to whisk egg yolks until a full 2-3 shades lighter and ribbony when you lift the whisk, about 5 minutes.  I couldn’t find a good picture on the Internet of the ribbon stage, so I’ll update with photos of what mine look like when I make the giveaway cake.  In a small saucepan, combine sugar and 1/4 c. of water.  Cook over medium heat, swirling occasionally, until mixture starts to bubble.  Raise heat to high and boil until mixture reaches 238 degrees Fahrenheit on a candy thermometer.  With stand mixer on medium, pour sugar syrup in a slow stream into egg yolks.  Leave mixer on medium, and beat until outside of the metal bowl feels room temperature and the frosting is fluffy, about 10 minutes.  In a coffee pot, brew 2tbsp of espresso with the 10 oz of water.  Pour into a cup and microwave for an additional minute, to concentrate.  Add butter small amounts at a time until all added.  Add 4 tbsp of brewed espresso to buttercream, and beat until blended.

In a large bowl, combine chocolate and remaining 4 tbsp of butter.  In a small saucepan, bring cream and sugar to a boil.  Stir, then pour cream over chocolate mixture.  Let rest a minute, then stir occasionally until ganache is smooth.

Invert cake onto a large wooden cutting board.   Use a ruler to divide evenly into thirds, and slice accordingly.  On your cake plate, cover edges with strips of waxed paper, then place bottom cake layer on waxed paper so no plate is showing.  Frost first layer with half of buttercream, add next layer**, then frost with remaining buttercream.  Add third layer, then gently and slowly pour ganache over the top of the cake, as evenly as you can around the sides and top of cake.  Refrigerate about 20 minutes, or until ganache is firm, then gently slide the waxed paper pieces out to reveal a clean cake plate.

Note  ** I had a little trouble on my first cake with the layers slipping and sliding around.  If you have the time and the patience, I’d advise frosting the first layer, placing the second layer, then refrigerating cake for 10-20 minutes before frosting that layer, then again refrigerate 10-20 minutes before pouring ganache.  If you do it this way, just be sure not to start your ganache until you’ve refrigerated the second layer so you it will still be liquid enough for pouring.

Enjoy!

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My Internet research on Butterscotch Pudding led me to a recipe by David Lebovitz, whom I saw speak this fall.  His recipe calls for cassonade sugar.  It seems that cassonade is a french version of very slightly refined raw sugar, while Rapadura is the evaporated, pressed juice from sugar cane.  I’ve trolled hundreds of sites in both french and english trying to figure out the difference between the two, and that was about as much info as I could come up with on the two.  SMIL brought me a brick of Rapadura from Brazil this fall, and I tried out this recipe using it.  Thanks, SMIL!  I love trying out new ingredients!

The Rapadura originally comes in a brick, which you’re then supposed to heat in a 200 degree oven where it melts, then you can break it up into small pieces and run it through a cuisinart to granulate it.  Here’s a pic of mine melted.

Mine didn’t turn into crystals in the Cuisinart, instead it turned into a big sticky mess so I just kept it in broken toffee like chunks.  I just popped a bit back into the cuisinart tonight to find it’s less sticky now, though I still think the chunk application will work better for me.  Here’s a pic after processing.

The flavor was perfect for the recipe.  If you don’t have either of these sugars on hand, try a panela, jaggery, or a demerara sugar from a specialty foods store, or just regular old dark brown sugar.

Butterscotch Pudding (adapted from David Lebovitz’s recipe)

serves 8 small or 5 large servings

4 tbsp butter

1 and 3/4 c. stacked, broken pieces of Rapadura, (mine are large leaving lots of empty space in measuring cup, if you’re using crystals or dark brown sugar, only use 1 c.)

3 tbsp cornstarch

2 and 1/2 c. 2% milk

2 eggs

2 tsp Jack Daniels

1 tsp pure vanilla extract

In a sauce pan, melt butter on low heat, add rapadura and stir occasionally with a wooden spatula, heating until sugar melts and is a bubbling mixture.  Remove from heat.

Mix cornstarch and 1/4 c. milk with a whisk until smooth.  Add eggs and continue to whisk.

Add remaining milk  1/4 c. at a time to melted rapadura, whisking continuously, integrating without hardening the sugar mixture by adding too much cold liquid at once.  Follow with the cornstarch mixture.

Return pan to medium high heat and bring to a boil, whisking continuously.  Once boiling, reduce heat to a simmer and cook another minute, whisking continuously.  Remove from heat when thickened to a ketchup consistency.  Quickly whisk in Jack Daniels and vanilla, then pour into ramekins.

Refrigerate for at least four hours, then top with whipped cream and chocolate chips.

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Little things stick in my mind, and I *try* to find them and bring them forth for people. (P.S.  Angela should have said she hates mushrooms.  or was that Katie Layton, or both? maybe I’m not as good at the little things as I thought!)

In my raspberry buttermilk cake recipe, I wrote about my sweet friends’ love of buttermilk pie.  John and Kari are amongst the dearest people in our lives, and I really strive to make things for them on occasion.  Kari is a tricky one, probably cause I haven’t known her as long, and somehow, it’s intimidating cooking for women.  Men seem to like it all, cause well, as a whole they’re more simple-minded ; )  Back to the story, so John and Kari introduced me to their love of buttermilk pie.

Just after Christmas, a dear friend of Cory’s passed away.  I consider her his godmother, because I can’t figure a more appropriate synopsis of the relationship.  Irene raised Cory, in a way, and he wouldn’t be who he is without her influence.  It’s one of the most profound examples of love I’ve ever seen.  After the funeral, Chester entrusted me with Irene’s recipe box.  I’ve been through it and pulled all sorts of things to try, but when I saw buttermilk pie, I pulled it for Kari.   Chester and Irene lovingly watched my husband every Saturday morning during his formative years.  And apparently watched Johnny Carson with him some Friday nights, which I’ve definitely never seen.  When I heard Kari had a chest cold today, I had to make this for her.  I hope I can channel Chester and Irene and be as loving and supportive of John and Kari’s baby-to-be as they were for Cory.  Yeah for babies.  I’d like 50.  Just kidding.

Buttermilk Pie (adapted from Irene’s friend Zelma Long’s recipe -makes 2 pies)

1 and 1/3 c. 1% milk

6 tbsp fresh squeezed lemon juice

2 and 2/3 c. sugar

4 tbsp flour

1 stick plus 3 tbsp melted butter

4 eggs

1 tsp vanilla

In a glass measuring cup, combine milk and lemon juice to make buttermilk mixture.  Let stand 20 minutes.

Preheat oven to 300.  In a mixer combine sugar, flour, butter, eggs, vanilla, and buttermilk mixture.  Divide between two uncooked frozen pie shells.  Bake 1 and one half hours at 300, then an additional 10 minutes at 325, or until center is firm.

As for creating the spectacular caramel crust, I highly recommend a torch.  You can caramelize it using your oven broiler, but the key lies in getting the brulees so close to the burner it’s difficult and definitely hazardous.  The pictured version was done in a broiler, just to see if I could pull it off, but my advice is strongly in favor of the torch.  The torch also works much more quickly, enabling you to maintain a chilled temperature of your pudding, protecting it’s delicate consistency.  One of the absolute best things about this dessert is, if you plan in advance, which I *rarely* manage to do, these can be prepared up to 2 days in advance.  Just pull them out, let rest on the counter 10-15 minutes, top with the powdered sugar, and torch the surface.  Dessert to the table in minutes.   I wouldn’t recommend torching them immediately out of the fridge, the rapid change in temperature from the torch could shatter your ramekins.

Crème Brûlée makes 4 small or 3 medium ramekins

1 c. heavy cream

1 c. half and half

3 egg yolks

1/4 c. sugar

1 vanilla bean

powdered sugar for dusting

Preheat oven to 325.  Pour creams into a sauce pan, then split the vanilla bean and scrape the pulp into the cream.  Add the vanilla bean hull, then bring cream to a boil, stirring with a wooden spatula continuously.  Cover and remove from heat, letting stand 15 minutes.  Remove vanilla bean hull and discard.

In a bowl, combine egg yolks and sugar.  Whisk until color begins to lighten and sugar is thoroughly combined.  Pour a teeny bit of the warm cream into the eggs, whisking continuously.  Continue adding very small portions of the cream to eggs, whisking continuously until all combined.  Pour into ramekins.  Place ramekins in a glass casserole, then pour warm water in casserole to soak your ramekins in a bath.  Put casserole in oven and bake for 45 minutes.  Check ramekins by wiggling to ensure that sides are firm but center wiggles, then remove or cook more depending on your results.  Let cool on counter for 15 minutes, then chill in refrigerator – at least 3 hours, up to two days in advance.

Sprinkle custard surfaces with powdered sugar, then use torch to caramelize sugar until light brown.  Serve immediately!

These chocolate cupcakes were destined as decorating fodder for the preschool Fall Festival party.  My mom gave me the idea from a luncheon she’d been to recently, so Thanks, Mom!  The four year olds did very well with the decorating process, especially the girls.  After that party, I did scrap the idea for my son’s older 2′s/young 3′s class.   I’m pretty sure their Owls would have wound up frighteningly Dali-esque.  They likely would have loved receiving a pre-decorated owl of their very own.  Truth be told, I just didn’t have another 20 cupcakes in me, so they had to survive with pumpkin bread alone.  That’s what happens when you’re not the firstborn.  In retrospect, perhaps mine looks more like a mouse or a bat or some other indistinguishable creature.  Arts and crafts have never been my strong suit.  That’s why we’ll be mixing dry soup gifts at the Thanksgiving parties.  I’m really much better with food.

Chocolate Cupcakes adapted from joyofbaking.com

1/2 c. natural cocoa powder (Scharffen Berger)

1 c. boiling water

1 and 1/3 c. white lily all purpose flour

2 tsp baking powder

1/8 tsp baking soda

1/4 tsp kosher salt

1/2 c. butter, room temperature

1 c. sugar

2 eggs

2 tsp vanilla extract

Use paper liners to fill 20 cupcake tins.  Preheat oven to 375.  Combine cocoa and boiling water, then stir until smooth.  Reserve for later.

In a small bowl, combine flour, baking powder, baking soda, and salt.  Stir to combine.

In stand mixer, cream butter and sugar with flat beater.  Cream until totally combined and color is very light.  Add eggs, one at a time and beat until smooth, being sure to scrape sides of bowl.  Add vanilla.  Reduce mixing speed to low and add the dry ingredients a third at a time.  Mix until just combined then add cooled liquid cocoa and stir with a spoon until smooth.

Spoon mixture evenly into cupcake liners.  Bake 18 minutes – or until center top springs back to touch and wooden toothpick can be pulled out clean.

Chocolate Buttercream Frosting

5 oz. chopped bittersweet chocolate (Scharffen Berger)

2 sticks butter, room temperature

2 c. powdered sugar

1/4 c. heavy cream

1 tsp vanilla

In the top portion of a double boiler, place the chopped chocolate over barely simmering water.  Let cook until you see chocolate beginning to melt, then stir occasionally until chocolate is a uniform consistency.  Set aside.

In a stand mixer, beat the butter with a flat beater until smooth and light, add powdered sugar and mix thoroughly.  Add heavy cream and vanilla, beat another minute.  Scoop in cooled melted chocolate with a spatula then stir until you have a consistent color.  Frost cooled cupcakes with a spatula.

Cupcake Owl Assembly

1 chocolate frosted chocolate cupcake

2 double stuffed Oreos

2 chocolate chips

1 candy corn

Split Oreos in half so stuffing is all on one side of cookie.  Place Oreos stuffing side up side by side on the top half of cupcake.  Place one chocolate chip on each Oreo background for eyes.  Break one leftover plain Oreo in half and use one half to fashion each eyebrows.  Place candy corn for beak.