I had a last minute DIY for you folks but then it failed so I got nuthin’. So happy Easter from these two yahoos. Enjoy your weekend!
The other thing I made while we were in Florida was this amazingly simple (and kinda sorta almost healthy?) dessert. It was truly one of the best things I’ve eaten in a while. Now, here’s a caveat: I made it again once we got home to Ottawa and it was NOT as good.
The avocados up here just aren’t as sweet as they were down south. So make sure you’re making this with the sweetest, ripest avocados you can find.
But before that, rustle up some chocolate. I have here 7oz dark chocolate. This stuff has a touch of sea salt in it. If you don’t use salty chocolate I’d recommend adding a pinch of the stuff to the recipe. Bust up that chocolate and melt it in a double boiler. Set it aside for a few minutes to cool a bit.
Grab yourself 4 ripe avocados.
Scoop ’em out of the skin and plop them in a food processor. I had to use the baby food processor because that was all I had so I did everything in batches. If you have a normal-sized one then you can do everything in the one container. Tip in a couple tablespoons honey, to your taste. This was lavender flavoured honey and it was quite good.
Add in as well a teaspoon or two of vanilla, just for flavour (people who think that chocolate and vanilla are binaries and can’t go together are crazypants). BLEND THE CRAPOLA OUT OF IT until you have green smooth lovely goodness.
Now if you have a regular sized food processor, you can pour the melted chocolate into the avocados and blend, blend, blend. I only had a weenie baby food processor and I ran out of room.
So here I am folding and whisking all that green and brown amazingness together. NBD.
If you’re feeling fancy, before you serve the stuff, you can chill it and then whip it with a hand mixer to make it fluffy and moussey. And pipe it into cold pudding dishes.
If you’re me you’ll dump giant spoons of it into room temperature dishes, top with whatever berries were in the fridge, and chill until dessert. You can see that my wee baby food processor didn’t do a super amazing job of making the pudding really smooth, but you can do better, right?
This recipe serves four GENEROUSLY. Like, if you really like rich pudding you’ll eat your serving and love every second of it but kind of want to die afterwards. So maybe make it for six? Also keep in mind that this is best served the same day – we found that the next day the avocado flavour came through too strongly, but that was with the less-sweet avocados so what do I know?
If you have checked me out recently on Instagram, you may have noticed that LongJohn and I just spent the last three weeks hanging out with my parents in Florida, where we both got a nice tan and the kid grew about four inches.
I didn’t do too much cooking while I was there, but I did make one or two things, and here’s one of them. My dad was trying to clear out the pantry in preparation for their trip back to the True North, so in my efforts to help him get rid of a few things, I came up with this puppy. It’s a good cake for the winter or the summer (I think).
Preheat your oven to 350°F and spray or butter an 8″ x 8″ glass baking dish. Might as well polish off some of the brownies-from-a-box you made the day before. Gotta keep cleaning out that cupboard, right?
Grab some butter (oh, the land where butter is always at a spreadable temperature!) and melt 3 tablespoons of it.
Grab a small bowl and tip in 3/4 cup flour, 1/2 cup oats, and 1 teaspoon baking powder. Then assemble the rest of your stuff: 1/4 cup brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, a pinch ground cloves, 1/3 cup molasses, 1 egg, and of course your 3 tablespoons melted butter. You’ll see here as well about 1-ish cup fresh (not frozen) blueberries. If you use frozen blueberries the juice from the broken blueberries will get all through the batter and alter the molasses taste. It might also take longer to cook.
Take all the stuff that isn’t in a bowl with oats or is blueberries and beat that together.
Take the blueberries and tip them in the bowl with the oats and flour and stir that a bit. Coating the blueberries in flour prevents them all from sinking to the bottom of the baking dish.
Plop the oats, flour, and blueberries into the molasses mix and stir until smooth(ish).
Spoon that into your prepared dish and bake for 25-35 minutes until a toothpick inserted in the centre comes out clean. This timing will really depend on how thick the glass on your dish is. I cooked this in a convection toaster oven which I think is slightly hotter than it says it is, and so it was done in 25 minutes. Put the cake, still in the dish, on a wire rack to cool completely.
Now if you want to make it fancy, grab yourself a nice ripe whole pineapple. The pineapple trivet is optional.
Cut the top and bottom of the pineapple up and then slice off the skin.
Cut the pineapple into quarters along its core, and slice off the core from the quarters.
Cut each quarter lengthwise into three pieces. Too complicated? Just cut it up any way you would like. I’m not your mother.
Set those aside for a minute.
In a large skillet or frying pan (or saucepan, whichever is your biggest), melt another 3 tablespoons butter.
Cook all the slices of pineapple in the skillet on medium heat until they’re cooked through and kind of shrunken, about 8-10 minutes. If you don’t have room to cook them all in the pan at once, wait until some of them shrink before adding a few more slices.
Remove from pan and set on serving plate. They will start to ooze thick sugary juice.
Add 3 tablespoons water to the butter and sugar in pan and let it thicken, stirring, JUST until it starts to brown then remove immediately from the heat. It will continue to brown as you stir, off the heat.
Drizzle that over the pineapple.
You can serve them hot but if you leave the caramel on the pineapple as it cools it will slowly dissolve back into the juice, leaving a nice sauce you can spoon over the pineapple and the square when you serve it.
Phew. This was a long time coming. LongJohn went through a period of time where he was particularly uncooperative so getting this done was a bit of a challenge. As you know, a while back (a WHILE back) I made a whale floor cushion for grown-ups to sit on while hanging out on the floor with LongJohn.
With the second old pillow I had, I made him a boxfish. Why a boxfish? Well the pillow is rectangular, and I’m making a box cushion. So it makes sense to make nature fit my plan. Plus I had a gorgeous scrap of blue jacquard that looked very similar to a boxfish in pattern. That pretty much settled it.
I only had a small piece of it though, so I had to carefully hoard my trimmings. That’s why some of the bits and pieces I’ve tacked onto this sucker look a little weird.
So here’s the stuff I planned to use for the snout of the fish.
Here you can see the bits I got for the tail. And then I happened to have some gorgeous orange stuff with a bit of embroidered detail on it I decided to use for the rest of the fins, so I loosely cut out basic shapes.
Don’t forget the eye, which I made out of felt.
I freehanded the sewing of the fins.
And once they were sewn I trimmed the excess, turned them inside out and sewed lines in from the scallops for further separation. I realize that’s a terrible description – hopefully the picture makes more sense.
Then I stuffed it!
Here’s the tail. The tail was definitely the weakest of my half-assed derivations.
Especially seeing as I wasn’t paying close enough attention and didn’t sew it far enough and it came undone. Rather than fixing it properly I just ran the machine over it a bunch of times. I’m now passing it off as a war wound from some battle the box fish had with whatever predators they deal with.
Stuffing the snout.
Because I only had *just* enough fabric, I didn’t have any leftover to hem the edges of my open seam, so I rummaged through the basement and found some gray grosgrain ribbon that I folded in half and sewed over the raw edges.
Now for the complicated process of attaching the fins to the whole shebang. This was wayyy easier than doing it with that stretchy whale fabric.
Turn everything inside out and securely pin everything in place. Sew, sew, sew!
Now the eye …
Everything is attached except for the side fin and the snout, both of which will be hand-sewn because they’re hella awkward and not on seams.
Also the tail, which is not on a seam either. I cut a hole in the side and stuffed that in.
That was easy to sew with the machine.
Next I take the corners and flatten them so the seam is in the middle. Then I sewed across to make an isosceles triangle, with the base being the height of the pillow.
There’s my pretty box corner, with the tail attached!
Now the job of hand-sewing on the snout and fin.
Complete! LongJohn loves it, and we enjoy having a second place to plant our butts.
As a follow-up to the angel food cake we made in the last post, I made this devil’s food cake the same day to use up the 12 yolks I had on hand. The only problem was that there wasn’t actually a recipe out there that used 12 yolks in a chocolate cake. We had long since grown out of doing that, using whole eggs instead. All the 12-yolk recipes on the internet were for yellow cakes, not chocolate. So I had to make it up. And here it is. I’m quite pleased with the results.
Start by preheating your oven to 350°F and grab yourself a bundt pan. You can do this in any pan you like, or make it into a layer cake, but because I was serving this alongside the gluten-free angel-food cake, I wanted them both to be round with holes in the middle. Butter or spray your pan and then flour it to be on the safe side.
If you can bear to part with it (and as a parent of a nearly one-year-old, that’s a big sacrifice), save 1 3/4 cup coffee from your morning brew and allow it to cool. To up the coffee insanity (unless you made espresso earlier), tip in 2 tablespoons instant coffee or espresso powder and stir to combine.
Chop up about 1 cup chocolate into wee pieces and toss it in the top of a double boiler or heatproof bowl over a pot of simmering water and let that sucker melt. Let it cool a little bit so it’s not molten lava.
In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.
In the bowl of your mixer, cube up 1 cup butter (softened) and beat the crap out of it together with 1 1/2 cups sugar until it’s soft and fluffy.
Then grab your 12 egg yolks and slide them into the mixer one at a time until they’re fully combined. Scrape down the sides of the bowl occasionally. Add in 2 teaspoons vanilla as well.
Look at that yellow loveliness.
Now beat in your melted chocolate until your batter resembles a tar pit.
Then grab your flour/cocoa mixture and your coffee.
Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.
Even with a spatter shield in place I still had a bit of a mess.
Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.
To be perfectly honest, I’m not sure if it’s 35 minutes or not. I didn’t write down that part of my recipe and after having dropped one angel food cake and had to make up another it kind of slipped my mind. But I’m guessing 35 minutes. If it’s not, then it’s a little longer, maybe 45 minutes. But certainly not less than 35 minutes. So keep an eye on it. And tell me what you come up with.
When the cake has somewhat cooled you can tip it out onto a rack to cool completely. You can see the light coloured stuff on the surface: that’s the flour/butter from the pan. If you don’t want that to show up – like if you’re not planning to ice the cake – then don’t flour it (maybe use cocoa?).
While the cake is cooling, you can make up a ganache. Chop up another 8 oz chocolate and set it in a heatproof bowl. In a small saucepan, heat 1 cup whipping cream until it’s just simmering, then pour it over the chocolate and stir it occasionally until all the chocolate is melted and the mixture is uniform.
Let that cool until it reaches a spreadable consistency.
Then jam it all over your cake.
I decided seeing as I suck as icing things in an artistic fashion to kind of make it look like stucco by smacking my icing spatula against it and pulling it away.
Then I added some chips of white chocolate that I had on hand for contrast. I could have applied them better but again, not so good with the artistic part of cake-making. I’m more into the cake-eating.
Which is what you can do now!
We’ve made this cake before. Many times. But I thought I’d make it again for a dual birthday celebration we had a few weeks ago. This cake was for the Pie’s grandmother, who recently turned NINETY. The next cake on our list I made for Papa John, her son, who turned SEVENTY at the same time. The Pie’s grandmother is a celiac and she’s also lactose-intolerant, so making her a special treat for her birthday was going to be a challenge I looked forward to.
And why not actually go through the old traditional way where you make an angel food cake the same day as a devil’s food cake, so that you can use up all the yolks? So the devil’s food cake will be in my next post – stay tuned!
Begin with your egg whites. Separate 12 eggs, saving the yolks for the chocolate cake coming up (you can freeze them), and bring them to room temperature. Normally I do this by leaving the bowl in a patch of sun on my counter but if you’re in a hurry, you can set the bowl in warm water and that’ll do the trick too. Don’t try to use pasteurized egg whites from a carton: they will not whip at all. I’ve tried.
Plop your 12 egg whites in the bowl of your electric mixer with 1 1/2 teaspoons cream of tartar and 2 teaspoons vanilla (or however much a generous dollop is. I never measure vanilla).
Beat that with the whisk attachment until it’s nice and thick and foamy, and then slowly tip in 1 cup granulated sugar while you beat it some more. It’s the sugar that makes the meringue here stiff and solid, so don’t skimp on it!
Once that’s ready you can set it aside for the moment and whisk together your “flour.” In this case, our tried-and-true combination for gluten-free gorgeousness is 1 1/3 cups icing sugar, 1/2 cup tapioca flour/starch, 1/4 cup cornstarch, 1/4 cup rice flour, 1 teaspoon xanthan gum, and 1/4 teaspoon (a pinch) fine salt.
Fold that flour mixture into the meringue mixture very carefully. You have to be gentle enough that you don’t smush the bubbles in the egg white, but thorough enough that you’re not leaving pockets of flour in the batter.
Smooth the batter into an UNGREASED angel food pan (can’t stress that enough, never grease your angel food pan or it will fall out on you).
Pop that in the oven for 35 minutes, until the top is golden-brown and dry to the touch. If you see cracks, that’s good.
Fantastic. Now take it out of the oven and invert it over a bottle or if it has feet, stand it on the feet. This keeps the cake from collapsing under its own weight as it cools. Once it cools it’s a lot more firm. The gluten-free version is always way squishier than the gluten-y one so this is very important.
Here’s my issue: my angel food pan is actually NON-STICK. So as I was inverting it, the bottom segment shifted away from the sides and I bobbled the whole thing, dropping it with a clatter. KABOOM.
At precisely that moment and not ten feet away, the Pie had just put his elbow down on LongJohn’s plate, spectacularly spattering his lunch all over the floor and wall. Windows too. That’s the kind of day we were having.
So I made another one. Which meant that we had not just 12, but 24 egg yolks. And a busted cake. “I guess that means we’re having trifle for dessert tonight,” said the Pie as he scrubbed hummus off the wall.
So that’s what we did. But that’s neither here nor there. I made the other cake. And it turned out even better than the previous one.
You can see that the pan is trying its best to screw me over by separating. Jerk.
Once the cake has cooled you can decant it from the pan and decorate it as you see fit. I usually whip up some cream and slather it all over with some fresh berries, but the Pie’s grandmother is also lactose intolerant, so I decided to try whipping coconut cream instead.
Coconut cream is a bit harder to find in Ottawa than regular coconut milk, but I eventually tracked some down in the local health food store. I was told by the cashier that the trick in getting it good and whippy is to make sure the cream, beaters, and bowl are all extremely cold. So the 2 cans coconut cream went into the fridge overnight and the beaters and the bowl went into the freezer.
I tipped the cream into the ice cold mixer bowl together with a few tablespoons icing sugar and a dobble or two of vanilla bean paste and gave it a whirl with the whisk attachment.
It takes a while, and it doesn’t get as stiff as whipped dairy cream, but it sure tastes good.
Slather that all over the cake. It’s a bit slippery so make sure to keep it in the fridge until you’re serving. Does anyone know if there’s some kind of stiffening agent you could add to make it stay put?
Pop some berries on top and in the hole in the middle and we are good to go!