Caramel Dream Cake Inspired by Kathryn Stockett’s Novel, The Help

Posted on December 28, 2010

caramel-cake1Last night, I was snug in bed, lost in Kathryn Stockett’s fabulous book, The Help, until I came across a confection on page 38 called caramel cake: “I was fourteen years old to the day. I sat at the little wooden table in my mama’s kitchen eyeing that caramel cake on the cooling rack, waiting to be iced. Birthdays were the only day of the year I was allowed to eat as much as I wanted.”

Just the sound of this cake roused me from my calm and got my mind and taste buds racing. I got out of bed, and thumbed through my recipe file. Lo and behold, years ago, I had clipped  a recipe for this scrumptious sounding cake from Gourmet Magazine. The recipe’s headnotes read: “While this little square cake may appear modest, its caramel flavor drew everyone in our test kitchens back for seconds and even thirds. Buttermilk lends a subtle tang and tenderizes the yellow cake, but it’s the sweet glaze that really makes this dessert special.”

It’s truly simple and delicious…and if you’re snowed in somewhere it might just warm your heart, and those around you, too. No special ingredients: you probably have them all in your pantry. Here’s the recipe, which I will make into cupcakes next week for a friend’s birthday.

Caramel Cake
Serves 9
For Cake
2 cups plus 2 tabelspoons sifted cake flour (not self-rising; sift before measuring)
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup sugar
1 teaspoon pure vanilla extract
2 large eggs, at room temperature 30 minutes
1 cup well-shaken buttermilk
For Caramel Glaze
1 cup heavy cream
1/2 cup packed light brown sugar
1 tablespoon corn syrup
1 teaspoon pure vanilla extract
Equipment: A Candy thermometer

  1. Make cake: Preheat oven to 350 degrees F with rack in the middle. Butter an 8-inch square cake pan and line with a square of parchment paper, then butter parchment.
  2. Sift together flour, baking powder, baking soda, and salt.
  3. Beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs, 1 at a time, beating well after each addition. At low speed, beat in buttermilk until just combined (mixture may look curdled). Add flour mixture in three batches, mixing until each addition is just incorporated.
  4. Spread batter evenly in cake pan, then rap pan on counter several time to eliminate air bubbles. Bake until golden and a wooden toothpick inserted into the center of the cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around the edge of the pan. Invert onto a rack and discard parchment, then cool completely, about 1 hour.
  5. Make Glaze: Bring cream, brown sugar, corn syrup, and a pinch of salt to a boil in a 1-1/2-quart heavy saucepan over medium heat, stirring until the sugar has dissolved. Boil until glaze registers 210 to 212 degrees F on thermometer, 12 to 14 minutes, then stir in vanilla.
  6. Put a rack with cake in a shallow baking pan and pour hot glaze over top of cake, allowing it to run down sides. Cool until glaze is set, about 30 minutes.

Cook’s Note: Cake (before glazing) can be made 1 day ahead and kept in an airtight container at room temperature.

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Hello Sunshine! Brunch Casserole with Spinach and Red Bell Peppers

Posted on December 22, 2010

img_23171Look no further for a delicious breakfast or brunch casserole for the holidays. Vary the ingredients according to your family’s tastes. To avoid a soggy mess, be sure that any fresh vegetables that have a high water content, such as mushrooms, bell peppers, or squash, are sauteed before adding. Almost any type of bread can be used; however, stale slices of French or Italian bread work best. Also, any type of good melting cheese, such as Havarti, Gruyere, Monterey Jack, Fontina, or Colby, can be substituted for the sharp cheddar. For a decadent splurge, half-and-half can be substituted for the whole milk. P.S. This recipe, like so many of my other favorites, comes from my book Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be (you don’t have to be pregnant to buy a copy…I have many friends who buy it solely for the recipes; the nutritional advice is a bonus).

Brunch Casserole with Spinach and Red Bell Peppers

Serves 6
1 tablespoon unsalted butter, softened
1 supermarket French or Italian baguette, cut into enough 1/2-inch slices to make two layers in an 8 x 8 x 2-inch baking dish, spread out on a baking sheet or tray and left to dry
One 10-ounce package chopped frozen spinach, thawed and squeezed dry
6 ounces (about 1-3/4 cups) grated sharp cheddar cheeese
1/2 cup jarred roasted red peppers, drained and chopped
2 scallions, trimmed and thinly sliced
2 tablespoons chopped fresh dill
6 large eggs
1-3/4 cups whole milk
1-1/2 teaspoons salt
Freshly ground pepper, to taste

  1. Grease an 8 x 8 x 2-inch Pyrex baking dish with most of the butter. Spread any leftover butter on as many bread slices as possible; set aside.
  2. Arrange half of the bread slices in a single layer in the baking dish. Scatter half of the spinach, cheese, red peppers, scallions, and dill over the slices. Arrange a second layer of bread on top of the first and cover with the remaining spinach, red peppers, scallions, and dill. Sprinkle half of the remaining cheese on top and set aside.
  3. Whisk the eggs, milk, salt, and pepper in a bowl. Pour evenly over the casserole and cover with plastic wrap, pressing it directly against the surface. Press gently to make sure that the bread absorbs the liquid. Then place a weight (such as a bag of rice or a couple of cans) on top of the plastic wrap to keep the bread submerged. Refrigerate for at least 1 hour, or overnight.
  4. Remove the casserole from the refrigerator and preheat the oven to 350 degrees F. Just before baking, remove the plastic wrap from the casserole and sprinkle the remaining cheese over the top. Bake for 40 minutes, or until puffed and the middle has set. (Note: The internal temperature of this casserole should reach 165 degrees F on an instant-read thermometer inserted into the center of the dish.) Remove the casserole from the oven and let cool for 10 minutes before serving.

Approximate Nutritional Information: Serving size: One-sixth of this brunch casserole; Calories: 453 cals; Protein: 21 g; Carbohydrates: 34 g; Fat: 26 g; Fiber: 3 g; Sodium: 1195 mg; Calcium: 414 mg; Vitamin A: 4,919 IU; Vitamin C: 27 mg; Folic Acid: 136 mcg; Diabetic Exchange: Bread/Starch 2, Fat 2, Meat (Medium Fat) 2

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Holiday Sugar Cookies from the Tropics

Posted on December 16, 2010

img_2258It smells like the holidays here in my kitchen in Malaysia. My cook, Luann, and I have decided to frost our sugar cookies in hot pink (don’t you love it the photo!), and various other tropical colors, including lime green, lemon yellow, and soft orange. We’ve  made five dozen cookies, which we will be distributing to teachers, embassy employees, fellow diplomats, and friends.

It’s a joyful time of year, and I can’t think of any place I’d rather be than in my kitchen decorating cookies to the sounds of a “Jazzy Christmas” playing in the background. This year I used a fabulous cookie recipe (perhaps the best one ever) that I found in a Cook’s Illustrated magazine, Holiday Baking (Holiday 2009).

Butter Cookies

Makes 3 Dozen 2-1/2-inch cookies
2-1/2 cups (12-1/2 ounces) unbleached all-purpose flour
3/4 cup (5-1/2 ounces) superfine sugar (see Cooking Note below)
1/4 teaspoon table salt
16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces, cool to room temperatue (about 65 degrees F)
2 teaspoons vanilla extract
2 tablespoons cream cheese, cool to room temperature

  1. In bowl of a stand mixer fitted with a paddle attachment, mix flour, sugar, and salt on low speed until combined, about 5 seconds. With mixer running on low, add butter 1 piece at a time; continue to mix until mixture looks crumbly and slightly wet, about 1 minute longer. Add vanilla and cream cheese and mix on low until dough just begins to form large clumps, about 30 seconds.
  2. Remove bowl from mixer; knead dough by hand in bowl for 2 to 3 turns to form large cohesive mass. Turn out dough onto countertop; divide in half, pat into two 4-inch disks, wrap each in plastic, and refrigerate until they begin to firm up, 20 to 30 minutes. (Dough can be refigerated up to 3 days or frozen up to 2 weeks; defrost in refrigerator before using.)
  3. Adjust oven rack to middle position; heat oven to 375 degrees F. Roll out 1 dough disk to even 1/8-inch thickness between 2 large sheets of parchment paper; slide the rolled dough on parchment onto baking sheet and chill until firm, about 10 minutes. Meanwhile, repeat with second disk.
  4. Working with first portion of rolled dough, cut into desired shapes using cookie cutter(s), and place shapes on parchment-lined baking sheet, spacing them about 1-1/2 inches apart. Bake until light golden brown, about 10 minutes, rotating baking sheet halfway through the  baking time. Repeat with second portion of rolled dough. (Dough scraps can be patted together, chilled, and re-rolled once.) Cool cookies on a wire rack to room temperature.

Cooking Note: If you cannot find superfine sugar, you can obtain a close approximation by processing regular granulated sugar in a food processor for about 20 seconds.

For the glaze, I use a standard recipe from my files.

Cookie Glaze

Makes about 3/4 cup glaze
1 cup confectioners’ sugar
4 to 6 tablespoons milk or water
Sprinkles or other decorations

Place the sugar in a small bowl. Add the liquid gradually until you reach the desired consistency.  If you are adding food coloring, read the Cooking Note below. Use the glaze immediately, or cover with plastic wrap directly on the surface of the glaze to prevent it from hardening.

Cooking Note: If you plan to add food coloring, use a bit less water. So start with 4 tablespoons, add the coloring, then continue to add water slowly until desired consistency. I find a slightly thicker frosting easier to work with, especially if  kids are frosting.

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Gooey Chocolate Crinkles for the Holidays

Posted on December 14, 2010

gooey-chocolate-cookiesGooey chocolate cookies don’t get any better than this. Last week, I hosted a cookie exchange chez moi. It was a smash hit. I used every ounce of discipline I had not to sample every cookie on the table. We all shared recipes, so I thought I’d share mine with you. Warning: These cookies will fill your home with the most delicious chocolate smell, and if you or anyone else samples them still warm from the oven you might pass out from pleasure. P.S. I’m giving a bunch of these morsels to my children’s teachers as gifts, along with frosted sugar cookies and raspberry jam laced with rose petals.

Catherine’s Gooey Chocolate Crinkles
Makes about 35 cookies
1-1/2 cups all-purpose flour
1 tablespoon unsweetened Dutch-processed cocoa powder
½ teaspoon salt
6 tablespoons canola oil
1 cup sugar
3 ounces unsweetened chocolate, melted and cooled
1 teaspoon vanilla extract
3 large eggs
1/2 cup semisweet chocolate cut into small chunks or semisweet chocolate chips
About 1-1/2 cups confectioners’ sugar, for coating the balls

1. In a small bowl, whisk together the flour, cocoa powder, and salt; set aside.
2. In a large bowl, combine the oil, sugar, melted chocolate, vanilla, and eggs and mix with an electric mixer on medium-low speed for 2 to 3 minutes, or until well blended.
3. Reduce the speed to low, add the reserved flour mixture in 2 batches, and continue mixing for about 1 minute, or until well incorporated. Stir in the chocolate chunks. Cover the bowl and refrigerate the dough 1 to 2 hours, or until firm enough to handle. (Cooking Note: The dough can be refrigerated overnight.)
4. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper. Place the confectioners’ sugar in a bowl.
5. Using a tablespoon, scoop out one tablespoon of the dough and roll it into a ball. Place the ball in the confectioners’ sugar and gently nudge it until well coated. Space each of the balls about 1 inch apart on the baking sheets. Very slightly flatten the each ball with a fork.
6. Bake 14 minutes, or until just set (the cookies will be a little soft in the middle). Remove from the oven and cool the cookies on the baking sheets for a few minutes before transferring them to a cooling rack. Store in an airtight container at room temperature.

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Thanksgiving’s Gooey Goodness: Sweet Potato Casserole with Marshmallows

Posted on November 21, 2010

sweet-potato-casserole

My Thanksgiving table would not be complete without this gooey goodness. For me, the turkey is the most boring part of the Thanksgiving Feast (sorry to offend anyone, but at least I’m honest). It’s the side dishes and desserts that make my taste buds swoon…this pecan crusted marshmallow madness is about as good as it gets. Here’s the recipe from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be...my favorite, most used cookbook. So many people have told me to change the title and repackage the recipes under a different cover.

Happy Thanksgiving to all!

Southern-Style Sweet Potato Casserole

Serves 4 to 6
Canola oil cooking spray or unsalted butter, for greasing the baking dish
Sweet Potato Filling
2 pounds (about 3 medium) red sweet potatoes, peeled and cut into large pieces of equal size
1/2 cup whole milk
2 tablespoons unsalted butter
1 – 2 tablespoons light brown sugar, to taste (optional)
2 tablespoons mild molasses, to taste (optional)
1 large egg
1/2 teaspoon ground cinnamon, cloves, or allspice, or a mixture of any of these spices
1/4 teaspoon salt
Nut Crumb Topping
1/4 cup all-purpose flour
1/3 cup loosely packed light or dark brown sugar
3 tablespoons unsalted butter
1/2 cup pecans or walnuts, or a mixture
Mini marshmallows or large marshmallows, to cover the top of the casserole (optional)

  1. Preheat the oven to 375 degrees F. Grease an 8 x 8 x 2-inch baking dish or a 9-inch pie pan with canola oil cooking spray or butter.
  2. To make the filling, place the potatoes in a large pot and add just enough water to cover them. Bring to a boil, then reduce heat and simmer for 20 to 25 minutes, or until the potatoes are soft. Drain.
  3. Place the hot potatoes in a large bowl. Beat them with an electric mixer on low speed to break them up, then increase the speed to medium and beat for 1 to 2 minutes, or until fairly smooth. Add the remaining filling ingredients and mix on low speed until well blended and almost smooth, about 1 minute. Transfer the pureed potatoes to the prepared baking dish.
  4. To make the optional nut crumb topping, combine the flour and brown sugar in a small bowl. Using a  dull knife (such as a table knife) or your fingers, work in the butter until the dough has a crumb-like consistency. Mix in the pecans.
  5. Distribute the topping evenly over the sweet potatoes casserole. Bake for 45 minutes, or until the casserole is heated through and the topping has set. If the topping has not set after 45 minutes, place the casserole under the broiler for a minute or two. Remove it and cover the top with mini marshmallows or large ones cut in half. Place the casserole under the broiler for a few seconds. Watch carefully to avoid burning the marshmallows. Remove from the oven and serve immediately.
  • Timesaving Tip: Substitute 2 pounds vacuum-packed or canned sweet potatoes or yams (in light syrup) for the fresh sweet potatoes. Drain, place the sweet potatoes in a large bowl and proceed with Step 3. Omit the crumb topping.
  • Advance Preparation: The filling can be prepared up to 1 day in advance; cover and refrigerate. The nut crumb topping can be made 2 to 5 days in advance; place it on the casserole just before baking.

Approximate Nutritional Information: Serving size: One-eighth sweet potato casserole (without the marshmallows): Calories: 308 cals; Protein: 6 g; Carbohydrates: 43 g; Fat: 14 g; Fiber: 3 g; Sodium: 109 mg; Vitamin A: 19,707 IU; Vitamin C 20 mg; Diabetic Exchange: Bread/Starch 3, Fat 3

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Epic Pumpkin Pie

Posted on November 17, 2010

img_19721The most beautiful pumpkin pie I ever did bake!  I was paging through a back issue of Cook’s Illustrated (Holiday 2009) and stumbled upon this yummy sounding recipe for Praline Topping. I must admit I made my own crust and filling (using the recipe from the back of the pumpkin can with a few spice adjustments), but I couldn’t resist topping it this year. I hope you’ll become a praline-topping convert too. Here’s the recipe:

1 cup (4 ounces) pecans, chopped fine
1/2 cup packed (3-1/2 ounces) dark brown sugar
Pinch table salt
2 teaspoons dark corn syrup
1 teaspoon vanilla extract
2 teaspoons granulated sugar

  1. While the pie is baking, toss pecans, brown sugar, and salt in a bowl. Add corn syrup and vanilla, using fingers to ensure that ingredients are well blended.
  2. Scatter topping evenly over the completely set filling (it should be firm in the center when lightly touched) and sprinkle with granulated sugar. Bake until pecans are fragrant and topping is bubbling around edges, about 10 minutes. Cool pie completely on wire rack, at least 2 hours. Serve warm.

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Chinese Herbal “Confinement” Soup for New Mothers

Posted on November 17, 2010

img_18861

Chinese Herbal “Confinement” Soup, a broth flavored with an assortment of dried Chinese herbs, is just one reason I find living in Malaysia so endlessly fascinating. The Chinese, Malaysains, and numerous other Asian cultures have a centuries-old tradition of serving new mothers foods that will restore their energy, alleviate pain, and improve their general health. So, why am I writing about this unusual soup?

As the U.S. Ambassador’s wife, one of my “duties” is to celebrate important events in our embassy community, which is comprised of about 100 American employees and their families. When it was brought to my attention that we had TEN new mothers (a mini baby boom of sorts) at Embassy Kuala Lumpur, I just couldn’t resist hosting a lunch for them. As I was going over the menu with my Chinese cook, Luann, and residence manager, Jennifer, they both jokingly suggested that I should serve confinement soup. “What’s that?” I asked. They  laughed, then explained that this broth is served to new mothers throughout their first thirty (some say forty or more) days of being confined to their homes with their babies while being waited on and fed (sounds good to me, I think we need something like this back home).

The day before the lunch, Luann showed me a plastic bag filled with a bunch of dried herbs she bought from the Chinese market. I opened it. We both giggled as I pulled out small bags of truly weird looking stuff. One bag contained a piece of a very thin white root, Fook San, that resembled dry wall or plaster (all if could think of was pica, the pregnancy disease where a woman craves non-food items). Other bags contained small red berries, Kei Chi; red dates the size of cherries, Hong Cho; a yellowish root resembling long strips of apple peelings, Yok Chok; a long, scraggly, dried beige root, Tung Sam; and a long, thin snow white  root, Wai San. I haven’t found a reputable source to tell me what all of these herbs do, suffice to say, they are purported to be be healthy for new mothers and others as well.

On the morning of the lunch, Luann washed all of her dried loot then placed it into a pot containing chicken broth and brought the concotion to a boil. She reduced the heat and very gently simmered (more like steeped) it for about 2 hours. After straining, she served it with some of the berries and dates floating in the bowl. It tasted like a chicken broth with slightly sweet and tart overtones.

Just in case you’re wondering, the rest of the delicious lunch menu looked like this:

  • Chinese Herbal “Confinement” Soup
  • Pad Thai with Shrimp
  • Quick and Easy Chicken Curry (from Eating for Pregnancy)
  • Steamed Tofu with Pork and Salted Radish
  • Sauteed Mixed Vegetables
  • Coconut Rice
  • Strawberry-Blueberry Chiffon Cakes

The meal was fabulous. As a party favor, each guest received a copy of my book, Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Mothers-to-Be. They were very happy, and I was too. PS: Flavours Magazine in Malaysia covered the event…I’ll post the link on twitter http://twitter.com/cjonescooks when the article comes out. Look forward to more recipes…I’m working on the chicken curry.

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Yummiest Turkey Burgers

Posted on November 9, 2010

turkey-burger

If you’re like me, you’re cutting back on red meat more and more. In my house, turkey or chicken burgers are replacing beef. These juicy turkey burgers will in fact, be served tonight on whole wheat buns with lots of  fresh lettuce, tomatoes, a bit of chopped red onion and a dab of mayonnaise. Roasted sweet potato wedges, a mixed green salad with balsamic vinaigrette, and a piece of luscious reduced-fat ricotta cheesecake with mango sauce will round out the menu. Can’t think of anything better right now. FYI, the turkey burger and cheesecake recipes come from Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Today’s Mothers-to-Be. You don’t have to be pregnant to enjoy the delicious and healthy recipes. I have tons of friends who buy my book for their non-pregnant friends just for the recipes. Years ago, when I was doing a cooking demo-food tasting at Barnes and Noble Bethesda, I had two people (not pregnant) buy the book  after tasting the Noodles with Spinach, Red Bell Peppers and Sesame Dressing and my dessert staple,  Apple-Blueberry Granola Crisp.

Juicy Turkey Burgers

Makes 4 burgers
1 pound ground turkey
1/2 cup part-skim ricotta cheese
1/2 teaspoon salt
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1 tabelspoon freshly squeezed lemon juice
2 tabelspoons chopped fresh cilantro or parsely
1 tablespoon canola oil, or canola cooking oil spray

  1. Combine all of the ingredients except the canola oil in a bowl and mix until well blended. If the mixture is too pasty or sticky, add 1 tablespoon water. (Note: The consistency should be softer than a burger made with ground beef, but firm enough to hold its shape.) Divide the turkey mixture into four portions, form each potion into a patty, and place on a large plate.
  2. If panfrying, heat the canola oil in a large nonstick skillet over medium heat. If grilling, before preheating the grill, position a piece of foil over the grill rack and poke holes in it. (This will prevent the burgers from sticking to the grill and falling apart.) Just before cooking the burgers, generously spray the foil with canola oil cooking spray. Add the burgers to the skillet or grill and cook for 6 minutes, or until the underside is dark brown. Flip the burgers and cook on the second side for about 6 minutes, or until the center of the burgers is completely opaque and an instant-read thermometer inserted into the center (through the side of the burger) reads 165 degrees F.
  3. Remove from the skillet or grill and serve immediately.

Note: You can form the burgers, covered and refrigerated, up to four hours in advance. Ground chicken can be substituted for the turkey.

Approximate Nutritional Information:  Serving size: One 5-ounce turkey burger: Calories: 316 cals; Protein: 35 g; Carbohydrates: 3 g; Fat: 18 g; Fiber: 0 g; Sodium: 498 mg; Diabetic ExchangeL Fat 1, Meat (Lean) 5

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Indulge this Valentine’s Day with Tish Boyle’s Heart-Shaped Chocolate Dream!

Posted on February 8, 2010

heart-shape-2

Few food blogs make my mouth water as much as “Tish Boyle’s Sweet Dreams.” Her most recent blog posts include charming stories and scrumptious recipes for Monster Chocolate Chunk Macadamia Nut Cookies, Honey Vanilla Marshmallows, A Really Really Rich Flourless Chocolate Cake, and homemade Caramels. The  photos are simply stunning, and what’s more, she shoots them herself!

In addition to being a food stylist-photographer, Tish is an accomplished pastry chef, caterer, and recipe developer. She’s currently the editor of Dessert Professional magazine (formerly Chocolatier and Pastry Art & Design), and the author of  Diner Desserts, The Good Cookie and her latest, The Cake Book http://www.amazon.com/Tish-Boyle/e/B001HD31NC/ref=ntt_dp_epwbk_0.

We met more than twenty years ago at La Varenne Culinary School in Paris. When I asked her to share a cake recipe for Valentine’s Day, she offered this gorgeous confection. I’ll admit, it does take some time to make, but it’s worth the effort and calories (she gives a shortcut in her introduction, which is what I did). Enjoy the splurge! Happy Valentine’s Day! And check out this delectable feast for your eyes at  http://tishboyle.blogspot.com/!

Chocolate Valentine Cake

The secret ingredient in this pretty, heart-shaped cake is whipped cream, which replaces butter as the fat and gives it an airy texture. The cake is baked in a water bath, insulating it from direct heat, and making it as creamy around the edges as it is in the center. After baking, the cake is coated in a dark chocolate glaze and then drizzled with a pastel pink white chocolate, making it the ultimate chocolate Valentine dessert. If you’re not in the mood for love (just chocolate), this cake can also be made in a standard 9-inch round cake pan and drizzled with plain white chocolate.

Makes one 9-inch cake, serving 10
Storage: refrigerated, loosely covered, for up to 5 days
Special Equipment: 9-inch heart-shaped pan; roasting pan; parchment paper cone or small sealable plastic bag

Flourless Chocolate Cake:
10 ounces (283 g) bittersweet chocolate, chopped
1/3 cup (80 ml) water
5 large eggs
1/2 cup (3.5 oz/100 g) granulated sugar
1/4 teaspoon salt
2/3 cup (160 ml) heavy cream

Raspberry Layer:
1/4 cup (2.7 oz/77 g) raspberry jam (not preserves)

Bittersweet Chocolate Glaze:
3 ounces bittersweet chocolate, coarsely chopped
1/3 cup heavy cream
½ teaspoon vanilla extract

White Chocolate Drizzle:
1 ounce (28 g) high-quality white chocolate
Pink paste food coloring

Make the Flourless Chocolate Cake:
1. Position a rack in the center of the oven and preheat the oven to 350°F. Place a 9-inch heart-shaped pan on a piece of parchment paper and trace around it with a pencil. Cut out the heart shape from the parchment paper. Grease the bottom and sides of the pan. Line the bottom of the pan with the parchment heart, with the pencil lines against the pan. Grease the paper and set the pan aside.
2. Put the chocolate and water in a medium-size stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from over the pot and set the chocolate aside to cool until tepid.
3. In the bowl of an electric mixer, whisk together the eggs, sugar, and salt by hand. Set the bowl over a saucepan of simmering water, making sure that the bottom of the bowl does not touch the water. Heat the egg mixture, whisking constantly, until the eggs are warm. Transfer the bowl to the electric mixer stand and, using the whisk attachment, beat on high speed until the mixture has tripled in volume, about 3 minutes.
4. In the bowl of an electric mixer (or with a hand-held mixer or by hand), beat the heavy cream until firm peaks just begin to form.
5. Using a rubber spatula, gently fold the cooled chocolate into the egg mixture. Fold in the whipped cream.
6. Scrape the batter into the prepared pan and place the pan into a roasting pan. Place the roasting pan in the oven and pour enough very hot water into the pan so that it comes halfway up the sides of the cake pan. Bake the cake for 45 to 52 minutes, until a toothpick inserted into the center of the cake comes out clean. Remove the pan from the water bath and place it on a wire rack; let the cake cool in the pan for 25 minutes.
7. Run a paring knife around the edge of the pan to loosen the cake. Carefully invert the cake onto wire rack. Cool completely.
8. Refrigerate the cake for 2 hours (if your wire rack doesn’t fit in the refrigerator, very carefully —the cake is quite delicate at this point — slide the cake onto a cardboard cake round).

Make the glaze:

1. Place the chocolate in the bowl of a food processor and process just until finely ground.
2. Place the cream in a small saucepan and bring to a boil. Remove from heat and add the chocolate to the pan. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let it cool for about 10 minutes before using.

Glaze  the cake:

1. Place the cake (either on a cake round or not) on a wire rack over a waxed paper or parchment paper lined baking sheet (to catch the drips). Using a small, offset metal spatula, spread the raspberry jam evenly over the top and sides ofthe cake. Pour the glaze on top of the cake spread it evenly over the top and sides, covering it completely. Refrigerate the cake for at least 30 minutes before drizzling it with the white chocolate.

Finish the cake:
1. Put the chocolate in a medium-size stainless steel bowl and place the bowl over a pot of barely simmering water. Heat, stirring frequently, until the chocolate is completely melted.
2. Put a tiny dab of pink paste food coloring on the tip of a toothpick and add it to the white chocolate. Whisk the chocolate to blend in the color. The chocolate should be a pretty pastel pink color—don’t add too much food coloring, or the color will be too dark. Pour the melted chocolate into a small parchment paper cone or small sealable plastic bag (seal the bag and snip a tiny hole in one of the bottom corners). Remove the cake from the refrigerator and drizzle the chocolate in a diagonal zigzag pattern over the top. Refrigerate the cake for at least 20 minutes to set the chocolate.
3. Serve the cake at immediately, or refrigerate. Leave the cake at room temperature for 30 minutes before serving.

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Luscious Reduced-Fat Ricotta Cheesecake

Posted on January 21, 2010

cheesecake

The holidays are finally over…phew…which means it’s time to switch back to low-fat desserts (if you’re eating any desserts at all). I made this low-fat cheesecake the other day for a dinner party and my guests were shocked for two reasons: first, that it was low-fat, and second, that it came from a pregnancy cookbook.

One guest said, “No way! Are all the other recipes in your book this good?” Yup. Eating for Pregnancy: The Essential Nutrition Guide and Cookbook for Mothers-to-Be is my cooking bible. I use it all the time for breakfast, lunch, and dinner. I’ve got my Twenty-Minute Tomato Sauce simmering on the stove as I type.

Reduced-Fat Ricotta Cheesecake

Makes one 9-inch cheesecake; serves 8
One store-bought graham cracker crust “with 2 extra servings,” or homemade crust (recipe follows)
One 8-ounce package fat-free or reduced-fat cream cheese
1 cup part-skim ricotta cheese
1/3 cup sugar
1 large egg
½ cup nonfat plain yogurt or reduced fat or nonfat dairy sour cream
1 teaspoon pure vanilla extract

  1. Preheat the oven to 350˚ F. Place the graham cracker crust on a baking sheet lined with foil.
  2. Place the cream cheese and ricotta cheese in a large bowl and beat with an electric mixer on medium speed until creamy. Add the sugar and continue to beat for 30 seconds. Add the egg, yogurt, and vanilla extract and beat until well blended.
  3. Pour the filling into the graham cracker crust. Bake for 45 minutes or until the center of the cheesecake is almost firm (it will firm up as it cools). Remove the cheesecake from the oven, and let cool to room temperature, then refrigerate for at least 4 hours before serving. Serve with fresh berries or a berry sauce.

Approximate Nutritional Information: Serving size: One-eighth of the cheesecake with a store-bought crust: Calories: 211 cals; Protein: 10 g; Carbohydrates: 27 g; Fat: 7 g; Fiber: 0 g; Sodium: 299 mg; Diabetic Exchange: Bread/Starch 2, Fat 1

Homemade Graham Cracker Crust

1 cup finely crushed graham cracker crumbs
1/3 cup finely chopped walnuts or pecans
2 tablespoons brown sugar
½ teaspoon ground cinnamon
3 tablespoons melted butter

  1. Preheat oven to 350˚ F.
  2. Combine all of the ingredients in a bowl and mix until well blended and the crumbs are moist. Transfer the mixture to a 9-inch pie plate and press it evenly oven the bottom and up the sides of the plate. Bake for 9 minutes, or until the crust is slightly firm to the touch. Remove from the oven and let cool before filling.

Approximate Nutritional Information: Serving size: One-eighth of the pie crust: Calories: 126 cals; Protein: 2 g; Carbohydrates: 11 g; Fat: 9 g; Fiber: .6 g; Sodium: 65 mg; Diabetic Exchange: Bread/Starch 1

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