Posts Tagged ‘chocolate cake’

Parshat Balak: Ma Tovu Ohalecha, Yaakov

July 4, 2014

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“Mah tovu ohalecha, Yaakov, mishkenotecha, Yisrael!” (How goodly are your tents, Yaakov, your dwelling places, Israel!)

The bright spot these past few weeks has been the display of achdut (unity). In this week’s parsha, there appears Bilaam’s famous words about the tents of Yaacov, the dwelling places of Israel.

Why was it that Bilaam was forced to praise the Jewish people in this manner instead of cursing them as he intended? Rashi says that it was because he saw that the openings of the tents did not face each other. This indicated that Bnei Yisroel did wish to look into each others tents. This in turn reflected a sense of unity without jealousy and with respect for individuality and privacy.

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Chocolate Quinoa Cupcakes

April 11, 2014

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Chocolate cupcakes made with quinoa? Yes. They are really good: moist, fluffy and intensely chocolate.

This is an adaption of a recipe from a 2009 cookbook called Quinoa 365, by Patrica Green and Carolyn Hemming. It also appears on the authors’ website, Patricia & Carolyn. This recipe has been making the rounds on the internet, appearing on quite a number of food blogs, all with rave reviews.

Cake on the Brain had the idea of making the batter into cupcakes to make the cake more sturdy and less squidgy. I thought this was an excellent idea and copied it. I don’t have the jumbo muffin pan that Cake on the Brain apparently possesses, so instead of getting 12 large cupcakes, I got 15 normal cupcakes.

I made very few changes to the original recipe. To make the recipe pareve, I replaced the butter with oil and the milk with coffee.

The recipe calls for either 2 cups of cooked quinoa or 2/3 cup dry quinoa cooked with 1 1/3 cups water. If you are making quinoa pilaf or salad, just make extra quinoa. I made a whole 12 ounce bag of quinoa (2 cups dried), which, when cooked, was enough for a quinoa salad plus this recipe.

Bonus: Patricia & Carolyn also have a recipe for Quinoa Lasagna that looks fantastic and would be great for Pesach.

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Mazel Tov Rachel and Roy (Red Velvet Cake and Mocha Cake)

August 18, 2013

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Two interlocking heart cakes: one red velvet with cream cheese frosting, one mocha cake with milk chocolate frosting. The design is reverse piped buttercream (see here for tutorial and here for another example).

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Blackout Cake

July 18, 2012

Blackout cake: layers of dark, moist chocolate cake,  chocolate pudding filling, bittersweet ganache frosting  and a final coating of chocolate cake crumbs. Chocolate layer cakes just don’t get more intensely, deeply chocolate than this.

Ebinger’s famous blackout cake is the stuff of legends (see here and here for nostalgic odes). No one knows the real recipe, but many have tried to replicate it. The original was chocolate cake, filled and frosted with chocolate pudding, but some recipes call for pudding filling and chocolate ganache frosting. A special feature of this cake is that the top and sides are encrusted with cake crumbs.

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Wordless Wednesday: Gluten-Free, Dairy-Free Chocolate Mousse Cake for Tamar’s Graduation

June 20, 2012

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Happy Birthday!

January 4, 2011

This birthday cake was a collaborative effort. The kids mixed the cake (Amazon cake–mixed right in the foil pan), I baked the cake and made the frosting, and the kids helped decorate. My kids directed the design–blue smiley face, with a nose–and added blue piping on the sides and sprinkles on top.

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Fauxstess with the Mostess Cupcakes

December 29, 2010

Here is my take on this chocolate snack cake.

For the base, I used a modified version of Amazon Cake. This more or less the same as the Moosewood Chocolate Cake, except you use just 1 Tbl. of vinegar and just 1/3 cup of oil.

For the filling, I made a decorator’s buttercream with shortening and powdered sugar and added in some Fluff.

The glaze is just chocolate chips melted with some shortening.

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Gluten Free Chocolate Cupcakes

November 1, 2010

I have been reading through Silvana Nardone’s gluten-free cookbook, Cooking for Isaiah.  The book is a product of the author’s quest to create kid-friendly gluten-free food for her son, Isaiah. The book has a chocolate birthday cake and baked-not-fried chocolate-dipped chocolate doughnuts. Both recipes are based off the same basic chocolate cake batter, which is a basic chocolate dump cake.

I tried scaling the batter down to make a small batch of six cupcakes. (more…)

Ultimate Chocolate Cupcakes

August 10, 2010

The ultimate chocolate cupcake? Well, that is what Cook’s Illustrated AND Joan Hamburg say–so who am I to disagree (Al Dente Blog has the recipe, too)?

Really . . . these chocolate cupcakes are a cut above. The recipe takes chocolate cupcake batter and adds a spoonful of ganache to the center. Each cupcake has a blob of extra-rich chocolate-ness baked right in. And on top . . . an Italian meringue buttercream frosting that is as smooth as silk.

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Killer Chocolate Cake

June 15, 2010

I was talking to a friend before Pesach and she told me that she told me that she still had a freezer full of chocolate cake that she had to deal with before the holiday started. She looked intently at me and said: Have you made the Moosewood chocolate cake? It is killer! She said that she keeps a few cakes in her freezer at all times. (more…)