Sweet as Honey

Honey Harvest from Kinfolk on Vimeo.



I saw this video by Kinfolk on Vimeo the other week and thought it was just so magical.  There's something about bees and honey, I think, that make me feel hopeful.  So, I hope you have a delightful weekend and a perfectly marvelous March!

Perfection... Attained

For Valentine's Day my husband made me something I prize far, far (far) more than diamonds or roses: dessert.  Not just any dessert, mind you, this dessert -  Salted-Caramel Six-Layer Chocolate Cake.  


It's okay if you cry tears of joy whilst eating it.  I do.


Recipe from Martha Stewart Recipes

Ingredients

• For The Cake

  • Unsalted butter, room temperature, for pans
  • 3 cups all-purpose flour, plus more for pans
  • 3 cups granulated sugar
  • 1 1/2 cups unsweetened Dutch-process cocoa powder
  • 1 tablepoon baking soda
  • 1 1/2 teaspoons baking powder
  • Coarse salt
  • 4 large eggs
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup plus 2 tablespoons safflower oil
  • 2 teaspoons pure vanilla extract

• For The Caramel

  • 4 cups granulated sugar
  • 1/4 cup light corn syrup
  • 2 cups heavy cream
  • Coarse salt
  • 2 sticks cold unsalted butter, cut into tablespoons

• For The Frosting

  • 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
  • 2 sticks unsalted butter, room temperature
  • 1/2 cup confectioners' sugar
  • Coarse salt
  • 1 pound semisweet chocolate, chopped, melted, and cooled
  • Garnish: flaked sea salt, such as Maldon

Directions

1. Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes.
2. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
3. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely.
4. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using.
5. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour.
6. Frost top and sides of cake in a swirling motion. Sprinkle with sea salt.

Happy Halloween! And Brownies.

From The Whimsical Princess

First of all... Happy Halloween!

Sooooo... last week's podcast was sponsored in part by your favorite Halloween candy. My favorite is always (and always will be) Whoppers. Those delightful sour/sweet/crunchy/chewy balls of goodness I would trade six fun-size other candy bars for.  Gladly.  

Here is a recipe I found from The Whimsical Princess that combines the perfection of malted milk balls with the divinity of brownies.  

Paula Deen’s Malted Milk Ball

Brownies

• 3/4 cup butter
• 6 1 ounce squares unsweetened chocolate, chopped
• 1 cup sugar
• 1 cup firmly packed brown sugar
• 1/2 malted milk powder
• 3 large eggs
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 cup chopped malted milk balls( I used Whoppers)

Preheat oven to 325 degrees.  Line a 13 X 9 baking pan with foil and spray foil with non-stick cooking spray.

In a small saucepan, combine butter and chocolate. Cook over medium low heat, stirring frequently, until chocolate is melted and smooth.  Set aside to cool.

In a large bowl, beat sugars, malted milk powder, and eggs at medium speed until fluffy.

In small bowl, combine flour and salt.  Gradually add to sugar mixture, beating until combined.  Add melted chocolate mixture, beating until combined.

Stir in malted milk balls,  Spoon batter into prepared pan, and bake for 23 to 27 minutes or until brownies are set in the center.  Let cool completely. 

Frost and garnish with additional malted milk balls.

Creamy chocolate Frosting

• 6 tablespoons butter
• 3 1 ounce squares unsweetened chocolate chopped
• 3 cups confectioners sugar
• 1/3 cup milk

In a medium sauce pan, combine butter and chocolate.  Cook over medium-low heat stirring constantly until chocolate is melted and smooth.  Remove from heat, and beat in sugar until combined.  Gradually add in milk until frosting reaches a spreadable consistency.