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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Lemon Bread Pudding

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Here’s yet another recipe for trying to get rid of the massive amount of lemon pudding/curd I have left. Also a recipe for dealing with a lazy breakfast when you still have weird leftovers from the holidays. Here I have some of my pudding, half a panettone (my favourite fruity egg bread), some cream, and some eggs.

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Preheat your oven to 350°F and butter up a baking dish.

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Crack 4 eggs into a bowl and whisk ’em up.

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Pour in a dollop or two of the cream, and add some vanilla and some pumpkin pie spice (or cinnamon or whatever) and give it a beating.

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Grab your panettone. Inhale the gorgeous fruity aroma.

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Then rip it to shreds and drop some of the bits into the baking dish. Add a few dollops of pudding.

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Then add some more panettone. And more dollops of pudding.

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Then when you’re done/you’ve filled the dish, pour your eggy/cream mixture all over the whole thing.

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Let it soak in for a minute.

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Then pop it in the oven for about 45 minutes, until the middle is solid. If it starts to brown too much on the top while you’re waiting for the interior to solidify then cover it up to keep it from burning.

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Let it sit for a few minutes after taking it out of the oven so that you don’t burn your face off.

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Then serve for breakfast with a bit of maple syrup or some whipped cream!

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Rice Pudding

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I LOVE rice pudding. It was a big treat for us growing up in a household where desserts were a rarity. And it was a dessert that, like apple crumble, was totally legal for BREAKFAST too! My grandmother made it. My mother made it. I’ve made it too.

I’ve been hankering for it recently, and I realized I haven’t made it in almost a decade. BECAUSE THE PIE *HATES* RICE PUDDING. So in all the years we’ve been together I’ve only made it once.

Well that’s about to change. If he doesn’t like it, then it means I can have the whole thing to myself for breakfasts and desserts for, like, a WEEK.

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Now there’s kind of two schools about rice pudding – there’s the totally squishy school of puddings, where the rice pudding actually is more pudding like – and then there’s the baked pudding school, where it’s more like a casserole with custardy bits surrounded by crunchy. I’m kind of somewhere in the middle, but on this one I’m going to go with the more creamy stove-top version. I also like mine with raisins and orange zest and cardamom and lots of cinnamon so if you don’t, well – just leave them out. But I’m going to judge you for that. I won’t judge you for replacing dairy with coconut milk – that stuff goes well with everything.

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The type of rice you use can determine how creamy your pudding will turn out, and as traditionally this dish likely emerged from leftovers, take a look at what you’ve got stored in your fridge. If you use arborio rice, for example, your pudding will be very much like risotto (because that’s what arborio rice is for). Short or medium grain rices will also make for more creamy puddings. And then the spices you use all depend on which grandma’s recipe you’re using, and where that grandma is from. So this is *my* version, that I came up with after some experimentation. It’s not quite my mother’s. It’s not quite my grandmother’s. It’s all mine. I’ll be the grandma some day with this recipe.

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Before you start, measure out 2 cups milk or cream and crack open a 400mL can of coconut milk (or use any combination thereof).

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Beat up 1 egg and put that in a dish. Actually, scratch that. Put an egg in a dish. THEN beat it. Hard to do it the first way ’round.

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Zest as well 2 oranges and put the zest in a dish. Juice the oranges and drink up that glorious vitamin C. You’re gonna need it – winter is coming.

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Now, grab 1 cup arborio rice (the risotto stuff).

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I plopped it in a large pot with 2 tablespoons butter and let the butter get all melty and bubbly and stuff.

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Then I poured in 2 cups water and brought the whole thing to a simmer.

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FOR LIKE EVER. Seriously it takes forever to cook risotto. Keep stirring it occasionally so it doesn’t stick to the bottom.

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Getting there …

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… almost there …

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When you can kind of scoop it to one side and it doesn’t flow back super fast you’re probably ready for the next step.

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Now you can pour in the milk and give it a stir. Tip in the egg as well and stir it around before the milk gets hot enough to curdle the egg.

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Bring it to a simmer and let the mixture begin to thicken, which it will do pretty quickly. While that’s happening, I grabbed 1/2 cup raisins and left them to soak in 2 splashes warm water and 1 splash bourbon (optional).

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Tip some honey into the pot until it’s sweetened to taste. I used about 1/4 cup honey.

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You can add in your orange zest now, as well as 1 teaspoon cinnamon and 1 teaspoon cardamom.

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Then I chucked in the raisins, bourbon-water and all.

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Lower the heat and allow that to simmer, stirring occasionally.

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The liquid will begin to disappear.

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We are almost there. I dig those totally round air bubble pockets.

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When the pudding is at a consistency that you like (i.e., when you stir it the liquid doesn’t form pools) then it’s ready to serve. You can enjoy it hot and liquidy or cold and solid – it’s entirely up to you!

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Quick Caramel Custard Croissant Bake

Caramel Chocolate Custard Bake 18This is yet another one of those I-bought-pastry-on-sale-and-the-Pie-bought-some-at-the-same-time-and-we-didn’t-eat-them-soon-enough-and-they-went-stale-so-what-can-I-do-with-them-rather-than-chucking-them-in-the-compost kind of situations. I’m sure you’re familiar with those. And I HATE throwing food away. I’m very proud of the fact that the Pie and I produce one box of recycling, half a small kitchen bag of garbage (mostly plastic and styrofoam), and two 1L bags of compost (this includes used tissues and meat bones) a week. My luxury is the paper newspaper, which I know I should give up, but I just can’t, and I can always find uses for old newspaper. But I digress. Caramel Chocolate Custard Bake 5

Trav was over concocting the most recent SideBar and the Pie was stirring up some of our famous meatballs so I decided to take a moment to chuck some things together. I had 9 stale chocolatines that needed taking care of.

Caramel Chocolate Custard Bake 2So I buttered up a baking dish and crumbled them in. Caramel Chocolate Custard Bake 7

Then I grabbed a small pot and filled it with 1 cup granulated sugar and 4 tablespoons water. I put that on medium high heat and resisted the very real urge to stir it.

Caramel Chocolate Custard Bake 4Eventually it started to bubble. Caramel Chocolate Custard Bake 8

And then turned golden. You can swirl the pot around but avoid stirring.

Caramel Chocolate Custard Bake 10When it was this lovely caramel colour I removed it from the heat and tipped in, whisking all the while, 1 cup heavy cream and 2 tablespoons bourbon (you can use whisky too). Caramel Chocolate Custard Bake 11

Don’t freak out when it fizzes up and you feel like it’s going to explode.

Caramel Chocolate Custard Bake 12Just keep whisking, and when it calms down you’ll have a lovely caramel. Caramel Chocolate Custard Bake 13

Beat up 4 eggs.

Caramel Chocolate Custard Bake 3Then whisk those eggs slowly into your caramel and pour the whole thing over your crusty baked goods. Let that stand for 10 minutes and preheat your oven to 350°F. Caramel Chocolate Custard Bake 14

Shove the dish in your oven for 20-25 minutes, or until the top is golden brown and the egg mix is solid (perhaps slightly less time than I did it as you can see it’s a little more than brown).

Caramel Chocolate Custard Bake 17Serve immediately with whipped cream or ice cream or caramel sauce or chocolate sauce or custard … Caramel Chocolate Custard Bake 19

Greek Baked Eggs

Baked Eggs 14My brother and I take turns hosting a family brunch every second Sunday, and because both of our families are on tight schedules on Sundays (us with getting Gren exercised and tired prior to the brunch, and them with getting the General up and ready to go in time), it makes sense to prepare dishes that can be made ahead of time, or that can be cooked all at once, and also dishes that don’t require constant presence in the kitchen when we should be paying attention to the interactions between corgi and toddler. This one from Salted and Styled requires some focus and prior preparation but it’s very quick so you’re not in the kitchen for very long. The original recipe worked for 5 servings, but I upped mine to 8 so the measurements are approximate. Go with what looks good to you. Baked Eggs 2

Start by cracking however many eggs you want into individual bowls. You’ll need to pour these quickly later so that’s why you’re doing this. Grab as well some fresh herbs from the garden: parsley, thyme, and oregano. I bet some sage would be tasty as well, and if you wanted to alter the flavour a little then you could maybe do a sage-savoury-chives combo or something like that. Chop up the herbs and set them aside for a minute. Grab a few handfuls of feta cheese and crumble that up as well.

Baked Eggs 4Grab as well a handful of Kalamata olives, and chop those up (after removing the pits). Mix that with a little bit of minced garlic and some salt and pepper. Go easy on the salt though, as the olives and the feta are both pretty salty in their own right.Baked Eggs 5

Now preheat your broiler and grab a large cast-iron skillet or wide, shallow baking dish. Dollop some butter in there as well as a few drops of heavy cream.

Baked Eggs 6Heat the butter and cream either under the broiler or on the stovetop until bubbly. Baked Eggs 7

Then working very quickly, slide in all your eggs.

Baked Eggs 8Sprinkle with your herbs and olives. Baked Eggs 9

Top with feta.

Baked Eggs 10Shove that under the broiler until the eggs are cooked to your satisfaction (runny or hard, it’s up to you) – probably less than 5 minutes. Baked Eggs 13

Serve straight from the pan with some buttered toast as a plate or for sopping up your yolks. Mmm!

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Mini Wonton Quiches

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I finally did get to have that finger-food brunch I was trying for. These wonton mini quiches were a big hit.

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I enjoyed cutting up all the vegetables super small to fit in the tiny muffin cup spaces.

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I did scoop the seeds out of the tomatoes to avoid mushiness.

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And I couldn’t decide on cheeses, so I went with both.

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I grabbed some fresh herbs from my very own backyard, because it’s actually spring now.

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In the end I had one set of quiches with mushroom, spinach, chives, and goat cheese, and the other was tomato, onion, cheddar, and cilantro. For amounts I kind of winged it, sorry.

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Anyway, preheat your oven to 350°F and line your muffin tins with two wonton wrappers each. Align them so they are at 45° angles to each other for the largest surface area. I didn’t do this but I would recommend greasing the muffin tins before you do this.

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Then I stuffed the tins with my vegetable-cheese mixtures.

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Then I started cracking some eggs. For 24 mini quiches I used about 14 eggs. I also added in a few tablespoons cream, some salt and pepper, and some grated parmesan. Gave that a good mixing.

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Then I ever so carefully poured the egg goo into the muffin cups.

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It’s hard to get it so it doesn’t go around the seal of the wonton.

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I baked them for about 15 minutes, until they were cooked through.

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Because I didn’t grease the pan it took some persuasion to get them out.

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But they were so good!

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And even great for a cold quick breakfast or lunch the next day!

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Eggless Chocolate Egg Cookies

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Necessity is the mother of invention. These cookies were a necessity. They were made under less-than-happy circumstances. We’d just come to the realization that Indy was no longer safe living in our house and we had to take him back to the breeder as soon as possible in order to avoid compromising his physical and mental health and to start the hard road of Gren’s anti-anxiety conditioning right away. To say we were abjectly miserable would be a gross understatement.

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So I made these cookies as a bit of cold comfort for the situation. I’d already braved the supermarket with sunglasses and a hat to hide my red eyes in order to take advantage of half-price Cadbury Mini Eggs, but when I got back I discovered I was completely out of eggs, and I just didn’t have it in me to go back. So I simply went without. And here’s the recipe for it.

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In a bowl, whisk together 2 cups flour, 4 tablespoons unsweetened cocoa, and 1 teaspoon baking soda.

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In another, larger bowl, cream together 1 cup butter, 1/2 cup granulated sugar, and 1/2 cup brown sugar.

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You can do this with a mixer but I did it by hand so as not to wake up my sleeping dogs. We were all having a spectacularly bad day.

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Stir in 1 teaspoon vanilla and 1/4 cup milk or cream.

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Now gradually add in your flour mixture and stir until everything is uniform.

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Grab about 1 cup chocolate eggs (Cadbury’s are the best) and smash them up a bit (or don’t smash them, that’s up to you). Chuck them into the dough and mix it around. Now I don’t usually have the patience to chill dough but this stuff is much easier to manipulate if you chuck it in the fridge for at least 30 minutes.

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When you’re ready to bake, set your oven to 325°F and line some baking sheets with parchment paper.

Form the dough into little balls and press them onto the baking sheets. These don’t expand very much so you can make them whatever size you want.

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Bake for about 10-12 minutes and remove from the oven to let cool completely on the sheet, on a rack. I don’t recommend moving these until they’re more or less cool as they’re a little unstable when hot.

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