Avocado Chocolate Mousse

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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.

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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.

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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.

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Grab yourself 4 ripe avocados.

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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.

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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.

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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.

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So here I am folding and whisking all that green and brown amazingness together. NBD.

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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.

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That missing spoonful was my uncle doing some Quality Control.

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?

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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?

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Devil’s Chocolate Bomb: 12-yolk Chocolate Cake

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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.

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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.

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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.

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In another container, whisk together 1/2 cup unsweetened cocoa, 2 1/4 cups flour, and 1 1/2 teaspoons baking soda.

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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.

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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.

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Look at that yellow loveliness.

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Now beat in your melted chocolate until your batter resembles a tar pit.

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Then grab your flour/cocoa mixture and your coffee.

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Alternate adding the two ingredient groups, flour-coffee-flour-coffee-flour and mix until the batter is smooth.

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Even with a spatter shield in place I still had a bit of a mess.

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Smooth the batter into the prepared pan and bake for about 35 minutes, until a toothpick inserted in the centre comes out clean.

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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.

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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?).

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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.

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Let that cool until it reaches a spreadable consistency.

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Then jam it all over your cake.

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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.

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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.

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Which is what you can do now!

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Chocolate-Covered Pretzel Peanut Toffee

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Happy New Year! I hope you all had a great holiday. Ours was pretty quiet, which was good because all three of us got sick, one after the other – always a great way to spend one’s vacation. We have this week left to try to get as many things crossed off our to-do list as possible. We’re not holding our breath that they’ll all get done, but we’ll do our best.

In the meantime, here’s a quick little toffee recipe to help you combat those mid-winter blahs. I doubled the recipe, which I would not recommend, because the toffee sets so quickly it’s hard to get both batches flattened out on the pans fast enough.

Line a baking sheet with parchment paper and put it aside for a bit.

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In a heavy saucepan, combine 1/2 cup butter, 1 1/4 cups granulated sugar, 1 tablespoon corn syrup, and 2 tablespoons water.

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Attach a candy thermometer to the side and heat that over medium until it reads 300°F. Try to avoid stirring as much as possible, and if you do, don’t use a metal spoon – wood or silicone will prevent premature crystallization.

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Next to the pot, place a little container of 1/4 teaspoon baking soda and another of 1/2 teaspoon vanilla. You’ll need to have those handy at short notice later on.

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While you’re keeping an eye on the sugar, crush up about 1 1/2 cups pretzel twists.I also had some salted peanuts on hand so I crushed and dumped those in as well – probably about 3/4 cup salted peanuts.

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And gather up 1 cup chocolate chips. I mixed mine with some dark chocolate for flavour.

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When your sugar has caramelized and gotten to the hard crack stage (that’s 300°F), remove it from the heat and quickly stir in the baking soda and vanilla. Try to resist screaming as it fizzes up and gets all terrifying. I promise that will pass.

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EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE!

Toss in the pretzels and peanuts and stir the toffee quickly.

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Then tip it out onto your parchment sheet and flatten it down as much as you can before it starts to set.

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Sprinkle the chocolate evenly over the top of the toffee and let it stand for a few minutes while the chocolate melts.

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Then smooth out the melted chocolate with a spatula.

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Sprinkle the top of the chocolate with fleur de sel and let harden in the refrigerator for about an hour.

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Once it’s hardened, break it up into chunks and eat it all by yourself! share it with your friends and family.

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Easy Chocolate Fudge Cake

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I made this (from Recipe Tin Eats) for Nana Nice’s birthday a couple weeks ago. Unfortunately I had the plague and couldn’t partake but I can assure you that it’s equally good the next day …

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Start by preheating your oven to 350°F and butter a 9″ springform pan. Line the bottom with parchment and butter that too. You can never have enough butter.

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In a smallish pot on the stove, combine 8.5 ounces dark chocolate with 1 3/4 cup granulated sugar, 2 sticks unsalted butter, and 1/2 cup milk. Stir on medium low until the butter and chocolate have melted. Don’t let it come to a simmer.

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Tip in into a bowl and whisk in 1/4 cup vegetable oil and 3/4 cup milk.

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Then mix in 2 eggs – WAIT, I ONLY HAVE ONE EGG!

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Not to worry. You can substitute an egg with 2 tablespoons flour, 1/2 teaspoon oil, 1/2 teaspoon baking powder, and 2 tablespoons milk, cream, butter, or yogurt.

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Whisk in those “eggs.”

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In a small bowl or measuring cup, whisk together 1/2 cup cocoa powder, 1 teaspoon baking powder, 1 3/4 cups plain flour, and 2 tablespoons instant coffee.

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Sift the dry ingredients into the wet ingredients and whisk until smooth.

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Pour the mixture into the cake pan and bake for 70 minutes, or until a skewer inserted into the centre comes out mostly clean (a little residue means your cake will be extra fudgey!).

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Remove the sides of the pan and let it cool completely on a rack.

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You can frost this with whatever you want but a nice ganache is never a bad thing. Heat 1 cup whipping cream on the stove until it’s about to start simmering, then pour it over 8 ounces dark chocolate of your choosing.

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Stir until smooth and all the chocolate has melted, and then leave it to cool until it spreads like peanut butter.

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Frost your cake, and have fun with whatever swirls and squiggles you’d like!

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I went a step further and added some dragees

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… and some sprinkles

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It was a birthday cake after all!

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Strawberry Macaroons

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I made these yesterday, but you know I’m not one to plan ahead and, like, blog these in advance so you could maybe make them yourself on that special day. They’re still a cute thing to make though, even if it’s not Valentine’s Day.

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My big brother Krystopf came over to help me paint what’s going to be the baby’s room (which hopefully I’ll get finished within the next week or so), and we fed him dinner for Valentine’s Day as his family is currently away on the other side of the country.

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These are based on my original macaroon recipe, which is always a crowd-pleaser. Start by bringing some stuff to room temperature: here I have 3 large eggs sitting in a bowl of warm water, and about 12 frozen strawberries, defrosting in the morning sun.

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While you’re waiting, preheat your oven to 325°F and line two baking sheets with parchment paper.

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Blend up the thawed strawberries into a glorious red purée.

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Separate the eggs, and save the yolks for something else (for me they’re going in a meatloaf later on).

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Tip the whites into a bowl together with a teaspoon or two coconut extract.

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Give them a whirl until they’re foamy and then add in 1/2 cup granulated sugar. Whiz that up until it’s white and thick-looking.

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Tip in 5 cups shredded coconut (I used unsweetened, but you can use sweetened) and your strawberry goo.

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Fold that together until fully combined.

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I decided to try to mould the cookies, which I’ve never done before, so I grabbed a heart-shaped cookie cutter and used a teaspoon to fill and pack the coconut down.

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Some careful wiggling and pressing down with the spoon freed up each one quite nicely.

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I kept going until I had 21 coconut cookies and an empty bowl.

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Shove those cookies into the oven for about 15 minutes, rotating halfway through, until the bottoms are browned and the cookies are solid. Let cool completely.

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While they’re cooling, grab some dark chocolate and huck it into a double-boiler to melt. Let that cool as well.

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Then tip the cooled chocolate into a bag with the corner nipped off and squeeze it out on your cooled cookies. Let that set.

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Serve to your attendant gentlemen!

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Coconut Cream Bars: REDUX

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The problem with this blog is that people I work with READ it. And then they EXPECT me to bring them baked goods. And then when I DO, they demand MORE. So sometimes I have to make things AGAIN. So these I’ve made before, and they were awesome. And I brought some to work. And one of the ladies I work with send me a calendar invitation for her birthday (which was MONTHS away) with instructions for me to make these for her (again). And so that’s what I did. I tweaked the recipe a little bit to add some more flavour, and I think I like them better than the originals. Conveniently they’re also Papa John’s favourite and his birthday is coming up …

Line a 9″ x 13″ pan with waxed paper and spray it as well. Set that aside. In a large bowl, dump in 20oz shredded unsweetened coconut, and 14oz sweetened condensed milk. I like to stand there and stare while the milk ever-so-slowly comes out of the can.

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Now here’s where I changed things up a little bit. I have some genuine Caribbean coconut extract that I added in for more flavour (I tipped in about 2 teaspoons) and then I decided to add a hint of orange by pouring in about 2 tablespoons Cointreau. I recommend doing it just for the subtlety of the flavour over the straight sugar taste you got before with the original recipe.

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I was actually amazed at how thick the coconut extract was – it was more of a syrup.

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Anyway, stir that up, together with 2 cups icing sugar, until you have a lovely gooey coconutty paste.

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Smooth that into your baking pan and level the top. Freeze that for a couple hours.

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When you’re nearly ready to go, melt up about 24oz chocolate of your choice – I used half dark, half milk in this batch. It’s also useful to do the chocolate in a couple of batches, adding more unmelted stuff to the mix as you run out.

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Let that cool a bit, and slice up your coconut goo into squares.

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Then start dipping! Remember that the cooler your chocolate is, the faster it will set, so act accordingly. Sprinkle the tops of each bar with more bits of coconut before the chocolate sets – for decoration.

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My chocolate was cooler (because it’s February and this is Canada) than last time so it set a little messier and less smooth than the previous version, but they’re still super tasty!

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Age of Decadence Birthday Cupcakes

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Yesterday was my brand new  minion’s respected co-worker’s birthday, and I wanted to celebrate her first month on the job (and a milestone birthday she wasn’t really looking forward to) with her favourite treat: a dark, rich chocolate cake. Cake’s a bit hard to transport around the office, however, so I went with the cupcake version instead, and I made someone else do all the hard work for me in choosing the best recipe. I picked Sally’s Baking Addiction’s tried and tested Death by Chocolate Cupcakes and doubled the recipe (as I am wont to do). An entire bar of this lovely dark chocolate went into the process and I think it was entirely worth it.

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Like all good cupcakes, you start with butter and chocolate, and melting things. In the bowl of a double boiler (or in your microwave, but I no longer own one of those), melt together 1 cup unsalted butter and 4 ounces chocolate (the recipe calls for semi-sweet but I say use whatever is your favourite).

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Once that’s all smooth and sassy, set it aside to cool a little bit. Line two muffin tins with cupcake liners and preheat your oven to 350°F.

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In a smallish bowl, whisk together 1 cup unsweetened cocoa powder and 1 1/2 cups all-purpose flour with 1 teaspoon baking soda and 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Leave that alone and do the next thing.

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In a largish bowl, crack 4 large room temperature eggs,  then tip in 1 cup granulated sugar, 1/2 cup packed brown sugar and 2 teaspoons vanilla. Whisk-y, whisk-y, whisk-y.

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I kind of miss whiskey …

Pour the melted butter and chocolate into the egg/sugar stuff and mix until smooth.

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Grab yourself 1 cup buttermilk (if you don’t have buttermilk, tip 2 teaspoons white vinegar or lemon juice into a cup and top it up with milk. Give it a stir and leave it about five minutes until it’s curdled and thick. It’s not *quite* the same, though, and the Pie likes having buttermilk for pancakes, so I am using the real deal).  Alternate pouring some buttermilk into the chocolatey goo with adding the flour mixture, and stir until just combined. You don’t want to overmix this or the batter will bake up flat.

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And this batter is going to be THICK. Sally says it’s thick like pudding. I think it’s even thicker than that.

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Thick, like dog poo thick. But in a delicious way.

Spoon the batter into your cupcake cups and bake for 18 minutes, rotating halfway through, until a toothpick inserted in the centre cupcake comes out clean.

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Set those aside to cool completely and get started on your icing. Actually, before you do that, break up another couple ounces of that lovely dark chocolate and set them to melt in your double boiler. Once it’s all liquid, set it aside to cool almost to room temperature.

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Beat up about 1 cup room temperature unsalted butter in the bowl of your mixer until it’s pale and fluffy. Sift together (to avoid lumps) 5 1/2 cups icing sugar and 1 1/3 cups unsweetened cocoa powder in a separate bowl.

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Add 2 teaspoons vanilla extract to the fluffy butter and then tip in some of your icing sugar mix. Drizzle in, alternating with the icing sugar mix, 1 cup heavy cream.  Because I don’t remember where I put my mixer shield, this happened of course.

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This one’s for you, Eli.

And because none of my aprons fit me anymore, this happened as well. Baby bellies are cooking hazards, it seems.

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The Pie thought it necessary to remind me that I don’t own very many maternity clothes and should probably take better care of the ones I’ve got. I may have said a few bad words to him in reply.

But when you’re done you’ll get this lovely soft icing that’s pretty much exactly halfway between a ganâche and a buttercream. It’s very delightful. Use that and a wide tip to ice your cooled cupcakes.

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Age of Decadence Cupcakes 20And because age is just a number, I made little number signs out of that melted chocolate (poured on waxed paper and allowed to cool) and shoved them in the top.

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As I was making these, I remarked to the Pie that my youngest teammate, who is 23, was going to ask why there were “hashtags” all over the cupcakes, and he laughed. Then the next morning, the first thing she did when she walked into the room was go, “what’s with all the hashtags?” I so called it. Kids these days … 🙂

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Oatmeal Chocolate Chunkies

Oatmeal Chocolate Chunkies 17 I made these to serve a double purpose: to provide cookies for the shindig last week (which was my parents’ 40th wedding anniversary), and also for the birthday of one of my coworkers – so I froze the dough for the birthday (which is tomorrow, yay!) and made the rest up for the party. I made these traditional oatmeal chocolate cookies with a little bit of a twist – the addition of some chipotle spice. It’s not excessive, but feel free to omit the spice if you wish. Oatmeal Chocolate Chunkies 16

Start by creaming together 1 cup butter, 1/2 cup brown sugar, and 1/2 cup granulated sugar until it’s all lovely and fluffy.

Oatmeal Chocolate Chunkies 1 Beat in 2 eggs and 2 teaspoons vanilla. Oatmeal Chocolate Chunkies 2

Now whisk together 2 cups flour, 1/2 teaspoons baking powder, 1 teaspoon cinnamon, and then — DRAMATIC PAUSE — 1/2 teaspoon chipotle powder.

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Then mix in about 1 cup oats. If you want them more oaty and nubbly, then add in 2 cups total – that’s up to you. The more oats you add the more structure the cookie will have. I was looking for flat and crispy so I only put in the one.

Oatmeal Chocolate Chunkies 10 Chop up as well a large amount of chocolate. This worked out to about 2 cups chopped Belgian chocolate. Mmmm … Oatmeal Chocolate Chunkies 8

Now chuck the dough in the fridge for a little bit to chill so it’s easier to manipulate. Preheat your oven to 350°F and line some baking sheets with parchment. Plop rolled teaspoons of the dough onto your baking sheet and spread them out as they will flatten and expand while baking. I put them too close in these pictures so act accordingly.

Oatmeal Chocolate Chunkies 12 Bake the cookies for about 10 minutes, rotating the baking sheets halfway through, until the centres are set. Let the cookies cool on the rack for about five minutes before putting them on a wire rack to cool completely. Enjoy! Oatmeal Chocolate Chunkies 14

Guinness Chocolate Cake

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It was Krystopf’s birthday last weekend, and, as I do for the fam-dambly, I take on the cake-making duties as a present – the birthday person gets to pick whatever one they want and I do my best. Krystopf picked a Guinness Chocolate Cake, which is a very grown-up sort of cake (he did turn 38 after all, so I *suppose* he’s a grown-up).

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For the cake:

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In a saucepan over medium heat, melt 1 cup butter.

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Then grab some Guinness.

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Pour 1 cup Guinness (or other stout if you prefer). Keep the rest for yourself. It’s never too early for drinking Guinness, especially if you’re baking.

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Pour the Guinness into the butter and stir it up.

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Allow that to come to a foamy simmer before removing it from the heat.

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Whisk in 3/4 cup unsweetened cocoa powder.

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Let that cool for a little bit.

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In the meantime, preheat your oven to 350°F and butter and flour a 9″ cake pan. This one is springform because I find with fancy cakes it just makes everything easier.

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Now, in a large bowl, whisk together 2 cups flour, 1 1/2 teaspoons baking soda, and 1 cup sugar.

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In a smaller bowl, beat up 2 large eggs and tip in 2/3 cup sour cream.

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Pour your no-longer-hot chocolate Guinness butter mix into the egg and sour cream mix and stir it up.

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Isn’t that pretty?

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My whisk has a much heavier handle than the whisk part and I always have to remember to take it out of the bowl when I let go of it. This ONE TIME, I forgot. That is chocolate all over my floor.

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Time for a new whisk.

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Now pour your chocolate goo into your flour and whisk until fully combined and smooth.

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Pour that in your cake pan and shove it in the oven. The recipe Atlas gave me said it would take 35-40 minutes, but I found it took closer to 60 minutes to cook all the way through.

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For the filling:

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While that’s on the go, you can make your filling. Slam 8oz bittersweet chocolate chips into a heatproof bowl and top with 2/3 cup heavy (whipping) cream and 2 tablespoons butter.

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Plop that over a pot of simmering water and melt, melt, melt!

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Set the finished ganâche aside to cool until it’s the consistency of pudding.

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For the frosting:

Now you can work on the frosting. In the bowl of an electric mixer, dump 1/2 cup room temperature butter and whip that until it’s pale and creamy.

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Slowly beat in 3-4 cups icing sugar.

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If it gets too stiff, add in 3-4 tablespoons Bailey’s or other Irish cream liqueur.

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I also found a little dribble of whipping cream got it to that perfectly creamy, spreadable consistency.

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Cake assembly:

By this time hopefully your cake is gorgeously baked and entirely cool. If not, then you’ll just have to wait a bit longer.

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When it’s ready, slice the cake in half horizontally.

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Take a small spoon to the bottom half and scrape away a bit of the inside.

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Use your fingers to press down, creating a shallow bowl.

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By now your ganâche should look like this.

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Pour that gorgeousness into the little bowl in your cake. I didn’t use all the ganâche here because otherwise I was afraid it would run over the sides when I put the top on. And it did that anyway, so in future I would use all the ganâche and purposely make it run down the sides.

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Put the top on the cake. You can see that the ganâche is already peeking out.

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Spread your icing thickly on top. It’s already pushing the ganâche out the sides so I decided to forego icing the sides altogether and just do the top.

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Then it kind of looks like a poured Guinness with a nice frothy head.

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The final touch was shaving a bit of bittersweet chocolate on top. Serve to your brother or your friends and family. They’ll all enjoy it!

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Nanaimo Bar Cheesecake

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If you’re Canadian, you’ve probably had a Nanaimo Bar once or twice in your life. If you’re not Canadian, you probably SHOULD have a Nanaimo Bar once or twice in your life.

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My sister-in-law Mags sent me this recipe as a not-so-subtle hint about what kind of birthday cake she’d like this year (her birthday was February 15th). We usually celebrate her birthday jointly with her dad’s, Papa John, whose birthday is on February 19th. But with a bunch of travel on all sides, we ended up postponing their birthday celebrations until this past weekend, which was MY birthday. So this is a joint cake for the three of us. And it’s amazing.

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Preheat your oven to 350°F. Grab a food processor and chuck in 5 tablespoons cocoa powder, 3 tablespoons granulated sugar, 1 1/2 cups graham crumbs, 1/2 cup chopped walnuts, and 3/4 cup dried coconut.

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Give it a good whazzing, then drizzle in 4 tablespoons melted butter and 1 teaspoon vanilla and whaz it again, until you get some crumbly mixture.

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Take your crumb mixture and dump it into a 10″ springform pan. Press the crumbs into the bottom and a little up the sides, making sure to press extra hard in the corners (I didn’t and it was a little too thick there, so that’s why I am warning you).

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Shove that into your oven and bake it for 5 minutes. When you pull it out, leave the oven on and shove in a large (9″ x 13″) pan of warm water and put it on the rack below where you will be cooking your cheesecake.

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Now, in the bowl of a stand mixer, chuck 4 250g packages plain cream cheese (remember that room temperature cream cheese makes smoother cheesecake). Beat that up until it’s smooth and lovely.

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Then, one at a time, crack in 4 large eggs, scraping down the sides of the bowl and beating the whole time.

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Now you can chuck in 1 1/2 cups granulated sugar, 1/3 cup sour cream, 1 teaspoon vanilla, and 3 tablespoons vanilla custard powder.

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I used Bird’s custard powder here, because that is all that is traditional and right in the world. Beat that up until smooth.

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Pour the mix into your baked crust above your pan of water and bake for 1 hour.

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When it’s done, turn the oven off and crack the door just a little bit and wedge it with a spoon. Leave that for 1-2 hours until the cheesecake is room temperature.

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Don’t fret about that crack. It’s not a big deal. Transfer the cake to a nice plate with care. Chill the cake for a little while.

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To make the lovely ganache that goes on top, toss 1 cup cream and 1 cup chocolate in the bowl of a double boiler and heat until the chocolate melts.

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Whisk until smooth, then let it cool to room temperature.

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Now gently pour it on top of your cooled cake. I had a lot of ganache so I carefully guided it down the sides as well.

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Chill your cake until the ganache is set.

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Serve to all your birthday guests!

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