Chocolate Praline Cake

Saturday, I made pralines... of shame. 

You may take away my southern girl card now. I over stirred. I am ashamed. Feel free to clutch your pearls, and bless my heart. It's been so long since I've made a praline and I just got carried away. 

Happily, this is going to be a thing of the past. Starting in 2016, this will be my full time gig. No more day job! No more going months without make pralines...or anything for that matter.  I will bake with wild abandon... and start running so I can also eat with wild abandon! 

The failed pralines started a chain reaction. I didn't want to throw them away, but how to use them? 

When in doubt... or moments of insanity... I chuck my failures in the food processor. It's cathartic to grind my failures in dust, and even better when I sprinkle them over ice cream. Say what you will, but I like how I deal with failure. It's tasty. 

Fact is, ground pralines are a perfect addition to almost any baked good. Throw half a cup in your next cookie batch and you'll see what I mean! They are excellent decorations as well, as you can see on the cake above!

I winged this cake, big time, and it turned out wonderfully. It feels so good to be getting back to the career I enjoy! 

Three cheers to cake, career changes and chocolate praline cake! 

Chocolate Praline Cake

1 recipe pralines, ground  *** 

for the cake:

1 1/2 cups butter

3 cups sugar

5 eggs

2 tsp. vanilla extract

1 cup milk

2 cups flour

3/4 cup dutch cocoa

1/2 tsp. baking powder

1 tsp. kosher salt 

for the bottom layer

1/2 cup rice krispy cereal

1/2 cup melted chocolate

1/2 cup crisped cake crumbs

1/2 ground praline

for the praline layer

2 cups ground praline

2 tablespoons butter, melted

for the chocolate buttercream 

1/2 cups butter, at room temperature
1 1/3 cups powdered sugar
1/4 cup cocoa powder
1-2 tablespoons heavy whipping cream
1 teaspoon vanilla extract
pinch table salt

additional ground pralines for garnish

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a jelly roll or sheetcake pan. Mix together the flour, cocoa, baking powder, and salt. Set aside

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Pour batter into prepared pan.

Bake in the preheated oven for 20 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, make the pralines and set aside.

Cut out two 8 inch rounds from  your sheet cake. I used my 8 inch springform pan as a "cookie cutter" for this. 

Crumble excess cake and spread out on a baking sheet. Return to oven for 15-20 minutes until crumbs are dried and crisp. 

Grind the pralines in a food processor. The end result will look and feel like very soft light brown sugar. 

Line the bottom of an 8 inch spring form pan with parchment paper. Mix together all ingredients for the bottom layer of the cake in a large bowl. Press into the bottom of an 8 inch spring form pan. 

Top with a layer of cake. 

Mix together both ingredients for the praline layer in a large bowl. Pour over top of cake layer and gently press into an even layer. 

Top with second layer of cake. 

Refrigerate for one hour. 

Meanwhile, make the buttercream. 

In a the bowl of an electric stand mixer, fitted with whisk attachment whisk butter and sugar on medium-high speed until very pale and fluffy or about five minutes.

With the mixer off, Scrape the bowl, then add in cocoa powder, vanilla and salt. Turn mixer on low and blend for about 30 seconds. Add in heavy cream.

Scrape down the sides of the bowl then turn the mixer onto medium-high and whisk for 3-5 minutes or until mixture is lighter and fluffier. 

Remove cake from the refrigerator, out of spring form pan and remove the parchment paper from the bottom of the cake. Take out a large baking pan and set a can of soup inside. 

Proceed to ice the cake with buttercream frosting.

Place cake on top of can of soup and press ground pralines onto the side of the cake, allowing the excess to fall into the baking sheet. 

Plate and enjoy! 

*** Just note, this recipe doesn't call for stirring at the end, but you should stir just a bit. There will be a moment when you feel the pan get heavier. Stop then and spoon 

Apple Rosette Crostata

A tart shell filled with apple cider curd and topped with lovely slices of apples glazed with apple jelly. A beautiful treat that is surprisingly easy to assemble. 

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well, and what a lovely challenge it was! 


I have been wanting to make a "flower tart" for about six months now. That just shows you how long my baking wants list is. Ice Cream year has gotten me a bit behind on making anything that is not ice cream. I promise next year is going to go much much better. 


I actually had to make these last Saturday, as today I am enjoying one of my last days in London. We just got back from Edinburgh this morning, and are heading over to Borough Market, a little foodie heaven. I've never been so excited for market day! I hear Jamie Oliver shoots there! It would be just a little too perfect to get to see him after the lovely culinary trip I've had....but more on that later when I'm home and have all the time in the world to tell you about my trip. 


Until then enjoy this lovely tart. If you have a mandolin this apple adornment won't take you any more than five minutes. It's absolutely easy and looks so beautiful it's hard to believe it was so easy! 


Enjoy! 

Pasta Frolla

scant 3/4 cup powdered sugar

1 and 3/4 cup all-purpose flour

a pinch of salt

½ cup cold unsalted butter, cut into small pieces

1 T. vanilla sugar

1 large egg and 1 large egg yolk, lightly beaten in a small bowl

Put sugar, flour, salt, and lemon zest in a stand mixer and stir a few times to mix. Add butter and beat using a wisk attachment until the mixture has the consistency of coarse meal.

Switch to using the dough hook attachment and continue to incorporate the liquid into the solid ingredients. Continue lightly just until the dough comes together into a ball.

Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours or overnight.

While the dough is chilling make the apple cider curd.

Apple Cider Curd Recipe:

3 large eggs

2 cups cup apple cider

3/4 cup light brown sugar

4 tablespoons unsalted butter

In a sauce pan, boil apple cider until it has reduced to a half cup of liquid.

In a stand mixer beat together eggs and brown sugar. While continuing to mix, very slowly pour the reduced apple cider down the side of the bowl.

Return the mixture to the sauce pan. Cook stirring constantly until the mixture becomes thick. This will take approximately 10 minutes. Remove from heat and immediately pour through a fine mesh strainer to remove lumps.

Cut the butter into small pieces and whisk into the mixture until the butter has melted. Cover immediately and refrigerate. Allow to chill in the refrigerator until the crust is baked.

To Bake the Crostata Crust:

Preheat the oven to 350ºF.

Roll out a batch of the pasta frolla and cover the base of the tart pan.

Cut a piece of parchment paper or aluminum foil large enough to cover the bottom of the crust and extend out a bit over the edges of the pan. Fill with pie weights or dry beans

Place the crostata shell in the oven and bake for 20 minutes.

Remove the weights and parchment paper and continue baking the crostata shell until the border is light golden, about 5 minutes (watch carefully to avoid over-baking, which results in a hard shell). In the absence of weight, the crust may rise in the middle: if that occurs, gently push it back down with the back of a spoon.

Remove from the oven and let the crostata shell cool completely before proceeding.

Spread the prepared apple cider curd over the cooled shell.

To make the apple rosette topping:

1 apple

Lemon juice

¼ cup apple jelly

Using a mandolin slicer (or a knife) cut apples crosswise into the thinnest slices possible. Sprinkle with lemon juice to keep from browning. Cut slices in half and arrange, staggered and in circles, working your way inward until the entire crostata is covered.

Melt the apple jelly on the stove or in the microwave. Using a pastry brush, gently glaze the apples.

Refrigerate until ready to eat!

Enjoy! 

Chocolate Collars

Chocolate collars going around the outside of a cake are simply one of the fastest and easiest ways to take a cake from ordinary to fabulous! Got five minutes, chocolate and wax paper? You're good to go. 

Happy birthday to me!

Yes, this beautiful  cake was my birthday cake on Sunday! My own personal cake that is. I made a second cake for everyone else. It's my birthday. I don't want to share my cake on my birthday. Ha ha. You might judge me for it, but deep down, you know you really want to do the same. Besides it's not like I didn't let them have any cake! I made a four layer chocolate hazelnut cake for the party! And pumpkin pies!

My good friend, Rachel, and I had a disagreement  conversation about whether or not it was okay for me to make my own birthday cake. I had to point out a few things (like how much I love making cake, and that making a pretty cake is just "what I do" with my free time) before she'd let me.

My mother gave me some new toys kitchen accessories that I have been really excited to try out: baking rings! I love stacked desserts and finally had some rings of my own to use! I am such a dork dweeb baking enthusiast! I was also pretty excited to try out making a chocolate collar, which as it turns out is super easy....just don't try to fiddle with it too much AFTER you put it on the cake. Don't believe me? See the fingerprints on the cake below? Yep. Just don't.

top: close up of chocolate collar and berries bottom: uncovered cake and chocolate hazelnut cake

Making the chocolate band is super easy!  My recommendation is keeping the chocolate decently thick, so then when it hardens fully, it won't break. :) For my birthday cake I cut a strip of wax paper that goes around the cake, andmade the band extra tall, melted some chocolate, smoothed it on, and then refrigerated for five minutes....CAREFULLY picked it up, wrapped it around and then crinkled in the chocolate. I loved the effect but getting the wax paper pulled off after it set was a tad bit tricker. 

Here's the video I used from Bonappetit.com as my guide! Good luck and have fun! 

Sugar Cookies with Marshmallow Fondant and Royal Icing

If you are looking for a sugar cookie with a little more UMPH to it these are for you! Easier than meets the eye, but with all the look of having taken years to make! 

One line reminder to vote for Cherry Tea Cakes in the Express Night Out Best of DC Food Blogger Vote through September 30th! See instructions here!

I tell ya, the Daring Bakers challenge coming at the end of the month was a LIFE safer for me. With my friends' wedding that I am catering coming up this Friday I have been frazzled! It's been absolutely fabulous to have a post done ahead of time! 

The September 2010 Daring Bakers’ challenge was hosted by Mandy of “What the Fruitcake?!” Mandy challenged everyone to make Decorated Sugar Cookies based on recipes from Peggy Porschen and The Joy of Baking.

We were asked to make cookies of what September meant to us....and this September has mostly meant wedding plans. I made some cookies that would be graceful and lovely just like the bride, and as "colorful" as the husband (he he, they are my friends. I can tease the groom!). 

The picture below will show you just how much time I had to put into them, and all the steps. I mean....geeze. What a cookie! But so cute and so worth it! I'd totally do this again! 

My apologies in advance for a week of posts that were predone (i.e. Iron Chef, Daring Bakers, and Baking with Butchie) posts because this week I am in wedding catering meltdown! 

See you next week for a normal and sane Jana! 

Basic Sugar Cookies

½ cup + 6 Tbsp Unsalted Butter
3 cups + 3 Tbsp All Purpose Flour
1 cup Confectioners Sugar
1 Large Egg, lightly beaten
1 tsp Vanilla Extract or seeds from 1 vanilla bean

Cream together the butter (I do not allow butter to soften), sugar and any flavorings you’re using. Beat until just becoming creamy in texture. Beat in the egg until well combined, make sure to scrape down the sides of the bowl. Add the sifted flour and mix on low until a non sticky dough forms. Knead into a ball and divide into 2 or 3 pieces.
 

Roll out each portion between parchment paper to a thickness of about 5 mm. Refrigerate for a minimum of 30mins.

Once chilled, peel off parchment and place dough on a lightly floured surface.
Cut out shapes with cookie cutters or a sharp knife. Arrange shapes on parchment lined baking sheets and refrigerate for another 30mins to an hour.

Re-roll scraps and follow the above process until all scraps are used up.

Preheat oven to 350°F. Bake until golden around the edges, about 8-15mins depending on the size of the cookies.

Leave to cool on cooling racks. Once completely cooled, decorate as desired.

Marshmallow Fondant

1 (16 ounce) package miniature marshmallows

4 tablespoons water

1 teaspoon vanilla extract

2 pounds confectioners' sugar, divided

Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully put the melted marshmallows into a greased stand mixer and stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.

Coat your hands with powdered sugar and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch.

Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Roll out to desired thickness. Press with any designs desired. Cut using same cookie cutter as was used for the cookies. I personally spread a little corn syrup as a glue on the underside of the fondant to help it stick. Adhere to the cookies and decorate with either royal icing.

Royal Icing

2 ½ - 3 cups Confectioner’s Sugar, un-sifted
2 Large Egg Whites
2 tsp Lemon Juice
1 tsp Almond Extract, optional

Beat egg whites with lemon juice until combined. Sift the icing sugar to remove lumps and add it to the egg whites. Beat on low until combined and smooth. Use immediately or keep in an airtight container.