chocolate – Page 2 – Backdoor Hospitality

Chocolate Cupcakes with Peanut Butter Frosting

When I was in junior high, our church youth group would have overnighters occasionally on the Sunday nights when we didn’t have school on Monday. There were those kids who would never come to the overnighter, because they are the ones who “couldn’t cut it (Ben would have been one of those).” In retrospect, they were the smart ones who knew at a young age what their body could and couldn’t take. However, in our juvenile setback, we saw it not only as our duty, but our obligation to stick it to the man by experiencing the world from dusk to dawn.

Our ammunition was nothing less than your basic food groups–High Fructose Corn Syrup disguised as Dr. Pepper, Monosodium Glutamate disguised as Nacho Cheese Doritos, transfats disguised as Grease cloying Pizza & Unrefined sugar disguised as any & all candy. And what happens when you eat those basic food groups over the course of 10 hours? You crash and burn my friend, crash and burn. It wasn’t until we were driving home at 6:00 am with the Arizona sun burning a hole in my retinas, that I began to wonder if a night-time of no sleep, crap food, and a bit more crap food was worth it? My stomach was hungry for real food, but my body was beyond tired. I felt like a two-year old at the one o’clock hour being pushed around the mall with my mom saying, “one more store honey.” That morning my body trumped my stomach and slowly walked down the hall, with random clothes & stuff dropping the floor like Hansel & Gretel walking toward their candy house ecstasy.

It wasn’t until around 12:30 when I arose from my zombie induced coma to meander towards the wafting smell of the kitchen. My mom was making some food for the potluck that evening and all I can say is that I’ve never tasted anything as good as chili mac at a moment like that, nor the chocolate cookie with peanut butter chips. I ate a bit to rid my stomach from eating itself and went back to bed. When I finally woke up for the day, I came back to the kitchen to find that the cookies weren’t just an illusion, but were actually really good cookies that I later ate a couple more. And as I tasted these chocolate cupcakes with peanut butter frosting, I can’t help but think of those cookies on the Memorial day back in the 90s. I remember grabbing a glass of cold milk to compliment the obvious marriage of chocolate & peanut butter. And for these cupcakes, I recommend the same. Just leave the overnighters to those crazy middle & high schoolers.

Chocolate Cupcakes with Peanut Butter Frosting (printable recipe)

This recipe is adapted from Barefoot Contessa at Home. One thing about Ina Garten’s recipes is she always uses extra-large eggs, which no one ever has in their home. So I always use large. I used two large as an equal exchange in this recipe. However, if there were three or more extra-large, then I would increase the large eggs to equal it out. And you should definitely have a glass of milk when eating these cupcakes.

Ingredients

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2 tablespoons instant espresso (follow directions) or brewed coffee
1 3/4 cups all-purpose flour
1 cup good cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon kosher salt
Kathleen’s Peanut Butter Icing, recipe follows

Directions: Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and instant espresso. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it’s completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Frost each cupcake with Peanut Butter Icing. Sprinkle with some sea salt.

Kathleen’s Peanut Butter Icing:

1 cup confectioners’ sugar
1 cup crunchy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

Place the confectioners’ sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Mascarpone Chocolate Cheesecakes

I was realizing how most of the food I post is under the dessert or baked goods category. It made me think, “Uh maybe I need to start incorporating some vegetable side dishes, meats or beans, or something aside from dessert.” But, I soon came back to Kamille reality and the truth is…I don’t enjoy cooking nearly as much as baking. It’s not that cooking isn’t fun, but it comes in waves in my house. I really do like it, but right now in the state of affairs, cooking is a job that needs to get checked off the list. Hence, resulting in mindless ‘make the doughnuts‘ fashion when it comes to cooking a meal. It’s a chore and I’m lacking creativity to put forth anything tantalizing enough to write about (I feel like I’m always making eggs as a result). Don’t worry, the pizzazz will come back soon.

However, in the meantime, I’ve been putting forth my energy into baking. Whether it’s homemade bread (a loaf is sitting on the counter right now), making healthier snacks for my family, or finally making those pecan bars I’ve been wanting to make for well over a year and a half (they required 2 lbs of pecans–you can see why I didn’t take the plunge). And as with most culinary tasks there are those which fall under the lengthy & advanced cook definition, lengthy & intermediate and easy (because anything that is lengthy almost always never falls under the easy). Although I enjoy the lengthy challenge, there are times when easy yet tasty (without anything from a box) is desperately needed. So I present you with these Mascarpone Chocolate Cheesecakes.

I think this took me a total of 50 minutes (this didn’t include the chill time in the fridge). The recipe says they should chill for 4 hours, but really, I think it’s all a matter of preference. You could just as easily let them cool to room temperature then grab a spoon, which the result would be creamy billows melting across your mouth. However, if you chill them you will get the more firm taste one is accustomed to when eating cheesecake (personally I prefer more billowy and less dense). I have also realized that what may come as second nature to me is what scares most people out of the kitchen. So let me give you some pointers on making cheesecake (and specifically these cheesecakes).

When recipes call for heating up heavy cream to which you will add chopped chocolate (which is called a ganache–it’s what is used to make truffles), you should chop it up. However, in this instance, it’s okay if the chocolate is in bigger chunks, because the chocolate to cream ratio is 4:1, so you have more time to stir the cream with chocolate, in order for the chocolate to melt.
Always cool down the chocolate mixture or any hot cream mixture when adding to eggs. That is unless you want scrambled eggs hidden within. If you don’t feel like eating breakfast with your dessert, resist the temptation thinking warm is equivalent to room temperature.
Always, Always, Always (was that enough always?) use a bain marie when making cheesecakes or baked custards. A bain marie is a hot water bath. You take your cheesecake pan or ramekins with the uncooked mixture inside and place it in a roasting pan, 9×13 pan or any pan with sides taller than the ramekins, springform, or cake pan. You will need to boil water in your kettle or get very hot water from your tap. Place your ramekins inside a rectangular pan and set it on the rack in the oven. Now gently pour the water into the rectangular pan without splashing any water on the cheesecake, until the water reaches the middle part of the outside of the ramekins.
Bain Marie: By baking your cheesecake in a bain marie, you are relying on the hot water to help with the baking process, not just the dry heat from the oven. This method will result in a creamier cheesecake and not a dry, dense one. **if you’re making a big cheesecake, you will need to wrap the bottom with heavy duty aluminum foil, so the water doesn’t seep through the springform pan.**
Never open the oven door while baking cheesecakes. Don’t be tempted to open it (I know we all think by opening it the cooking will somehow be closer to being done). By opening the door you alter the temperature, which causes those cracks in the middle of cheesecakes.
If your making a big cheesecake, and the time is done. Turn off the heat, but leave cheesecake in the oven with door closed for an additional hour.
Remove the cheesecake from the water and let it cool on a rack to room temperature.

Mascarpone Chocolate Cheesecakes (printable recipe)

This is another recipe adapted from my Sticky, Chewy, Messy, Gooey book. If I haven’t spoken of its praises enough, then this recipe is another reason why you should stop stalling and go get it. If you’re not up for it, stick with me and I’ll most likely be pulling a few dozen more of it. What I like about these is they are less finicky than your typical cheesecake, don’t require as much cream cheese, and are individual servings. Oh yeah & they’re crustless…so gluten & wheat sensitive can indulge.

Ingredients:

1 cup heavy cream
4 ounces bittersweet chocolate, finely chopped (see note above)
8 ounces mascarpone cheese (you can find some for a cheaper price at Trader Joe’s)
1/4 cup sugar (okay, so seriously, I don’t think this really needs sugar–I say you could do 2 Tb and be fine)
3 large eggs, room temperature
1 tsp pure vanilla extract (At Costco they sell gluten-free pure vanilla extract for a big amount & good price)
pinch of salt
1 Tb rum, brandy or Grand Marnier (optional)
Top with whipped cream, sliced strawberries, raspberries or orange segments.
Boiling water for bain Marie

Directions:

Position a rack in the middle of the oven and preheat to 325.
In a saucepan, bring the cream to a simmer over medium heat. Remove it from the heat once it starts to boil. Add the chopped chocolate and whisk till all the chocolate is melted. Let it come to room temperature.
In a medium bowl, whisk or stir together mascarpone & sugar till creamy. Add eggs one at a time, whisking after each addition until thoroughly incorporated. Add the vanilla, salt & liquor of choice.
Pour the cooled chocolate mixture into the mascarpone cheese mixture and whisk till smooth.
Put eight 4-ounce custard cups, ramekins or small ovenproof coffee cups in an empty 9×13 pan or roasting pan. Divide the cheesecake mixture evenly among the ramekins.
Put the baking dish in the oven and gently pour the hot water into the pan (see notes above on bain marie). Cover with aluminum foil.
Bake until the tops of the cheesecake appear solid but jiggle slightly when shaken, 30 minutes. The perfect consistency is soft, but not liquid. Transfer the pots from the baking sheet to a wire rack. Let them come to room temperature. Then, cover each pot with plastic wrap and place in fridge for at least 4 hours. Enjoy!

Grandma’s No Bakes

I can recall Christmas time in AZ as a little girl typically wishing I was someplace in the movies where snow wasn’t a foreign concept. But, despite my lack of cold powdery stuff anywhere within my perimeter, one of my fondest memories entailed a box awaiting my departure from the school bus.

My parents owned a mattress/bedding store growing up. I would ride the bus home, or shall I say, ride the bus to the store everyday. I was in the first grade, walking to the store anticipating the coming Christmas break (I was a huge daydreamer, so not being in a routinized setting meant the world to me). Upon my arrival, there was a package waiting for all of us to open. It was a big cardboard box from Oregon, which meant it was from Grandma Cox.

My grandma was one of those iconic grandmother types. She embodied everything grandmotherly (i.e. warm hugs, cards sent for every holiday, and that aura). I loved her more than just for what she gave us, but how she loved. She loved with an unconditional love. If she didn’t like someone, you would never know it, because she loved them immensely. So, whenever we received anything in the mail from her, it was as if we were getting a bit of her there with us.

And on that December day, when I walked through the store’s back door and scrounged through that box with my brother, the round tin was our golden ticket. My mom trying to enforce some constraint on our behalf, but I can still recall the chocolate peanut butter no bakes. I feel like these are the quintessential Christmas nostalgia cookie for me, because of my grandma.

Chocolate Peanut Butter No Bakes (printable recipe)

I used gluten-free oats, in order for my gluten intolerant friend to eat them. However, I did notice these had a bit of a chew to them. I think it’s because they were Bob’s Red Mill Oats. They were still wonderful and reminiscent of Grandma’s. This recipe is adapted from here.

Ingredients:

2 cups granulated sugar

1/2 cup unsalted butter

4 tablespoons unsweetened cocoa

1/2 cup whole milk

1 cup crunchy peanut butter

1 tablespoon vanilla

3 cups oats (I used gluten-free)

In a medium saucepan, combine sugar, butter, cocoa & milk and cook over medium heat, stirring occasionally. Cook until mixture begins to boil. Allow it to boil without stirring for 2-2 1/2 minutes. Then, add the peanut butter, vanilla & oats, stirring it all together. Remove from heat and continue to stir to allow the mixture to coat thoroughly. Using a teaspoon or tablespoon (depending on what size you want), drop mixture onto wax paper. Allow to sit and firm up. Eat & drink with milk.

Intensely Chocolate Cake

One thing I love about Ben is his grateful attitude. He is truly one of the easiest people to please, especially when it comes to food. After cooking a couple nice meals in a row one week, he said, “Kamille, I appreciate all your effort in making dinner, but you know you don’t have toContinue reading “Intensely Chocolate Cake”

Rootbeer Cake & Comfort

I have been thinking lately about Sabbath. Some of this is due to being asked to give a talk to a group of college students about the Sabbath. I’ve been reading, listening & meditating upon what Scripture and various authors/speaker have said about the topic.

There’s a lot to be said about this exhaustive topic, but I think the best way of understanding so far has been to do. I have to insert that I have practiced a Sabbath for a while, but I don’t think it’s been very intentional or thoughtful. Yesterday was one of the firsts. We as a family started our day of rest on Saturday night. On Sunday morning I sang on the worship team, which was wonderful to be able to walk into practice (then the services) feeling a sense of security and rest in my Lord like never before.

It was also great to come home to a house full of toys strewn around the floor, dirty dishes whispering, “clean me,” and a cell phone & computer left cold, because I was invited to rest in the midst of disarray. I was invited to lay aside my worries of what would come the next day, because all I had to think about was knowing my Lord, my Papa God would carry me through to Monday. I was resting in the rhythms of His unfettering grace & mercy, as we lay on the park grass watching our oldest find courage & strength in her ability to climb a once unknown rock wall. All I had to do was lavish in the invitation to rest.

In the busyness of our lives and our culture, we’re taught to only slow down when we take a vacation, or when we get sick. But why wait for a vacation that only comes a couple times a year to rest? Why wait for a sweeping of the stomach flu to rest? Yesterday was like my vacation a couple weeks back, where a sense of abandonment flew over the lake and up into the air. The sun caught hold of it as it poured down upon my body to invigorate me; while, the lake sucked it up and restored me as I swam through it. In the evening, it came through us feasting on good food and laughing. Sabbath, it’s a slice of Earth redeemed.

Rootbeer Cake (printable recipe)

This recipe is from Baked cookbook and I baked mine in two small pans. Since we were at Ben’s grandparents cabin, I used what was available. One gelatin pan and one small angel cake pan, but it worked out quite well. Plus, they were deliciously moist.

Ingredients for Cake:

2 cups root beer (not diet)
1 cup dark unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
1 1/4 cups granulated sugar
1/2 cup firmly packed dark brown sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1 teaspoon salt
2 large eggs

For the Root Beer Fudge Frosting:

2 ounces dark chocolate (60% cacao), melted and cooled slightly
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon salt
1/4 cup root beer
2/3 cup dark unsweetened cocoa powder
2 1/2 cups confectioners’ sugar

To Serve: Vanilla ice cream

Make the Root Beer Bundt Cake: Preheat the oven to 325 degrees F. Generously spray the inside of a 10-inch bundt pan with nonstick cooking spray; alternatively, butter it, dust with flour, and knock out the excess flour.

In a small saucepan, heat the root beer, cocoa powder, and butter over medium heat until the butter is melted. Add the sugars and whisk until dissolved. Remove from the heat and let cool.

In a large bowl, whisk the flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Gently fold the flour mixture into the cocoa mixture. The batter will be slightly lumpy–do not overbeat, as it could cause the cake to be tough. Pour the batter into the prepared pan and bake for 35 to 40 minutes, rotating the pan halfway through the baking time, until a small sharp knife inserted into the cake comes out clean. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.

Make the Root Beer Fudge Frosting: Put all the ingredients in a food processor. Pulse in short bursts utnil the frosting is shiny and smooth. Use a spatula to spread the fudge frosting over the crown of the bundt in a thick layer. Let the frosting set before serving, with the ice cream on the side.

Beyond the Reflection

Do you ever feel like you’re at a loss for words? You feel like you’re not really in existence, but just an observer in your world? As a little girl I had this shirt of Ernie from Seasame Street where he was looking at himself in a mirror and there happened to be a mirror behind him, so it was series of reflections of him that bounced back and forth. I would stare at a hand mirror, while standing with my back to the bathroom mirror. Then, I would focus on the reflection beyond the reflection. I would always wonder how far it could go, but I could never see that far and it gave me a glimpse of what infinity meant.

It’s like that in my life right now. I keep looking at all the reflections beyond the reflections searching for some semblance, but feel like I won’t find it anytime soon. Whether it’s the endless pile of laundry, constant trail of toys scattered about, never ceasing broom employment, and then I go beyond the household stuff and look at my girls feeling like I have nothing left to give. My creative juices run short come 7:00 p.m. at night, which means I hardly have anytime to do anything of consequence.

I have all these thoughts and ideas stirring in my head, but as a result of being a mom of two younger children, I have little time to really convey them or turn them into reality. Does this sound familiar for some of you? Some of it could be due to the heat, or the fact that as I write this at 10:40 at night my oldest has woken up crying for me. It would seem as though there is never a spare moment for myself. The idea of having alone time sounds superb, but the reality is when I do have it, it is spent cleaning, prepping dinner, or some other domestic activity to keep a rein on.

However, there is one way for me to unwind. Bake! It allows me to relieve tension, be creative, and I get to bless someone with the end result. It reminds me of my friends asking how I made raspberry sorbet. Of course, I begin with, “Oh it’s not that hard…”( then realize it is a little more complicated for someone who doesn’t spend as much time in the kitchen). I was telling them how to make a raspberry puree, which requires to constantly push the blended up raspberries through a sieve, and told them it’s actually quite therapeutic (especially after the umpteenth tantrum, whiny voice & all together sour puss attitude). You should try it! With that said, here are some great nummies that never fail me.

Peanut Butter Scotcharoos (printable recipe)

I was making all the desserts for my friend Jessica’s Bachelorette party a couple years back, my oven completely shut down. This was my back up peanut butter chocolate concoction made all by stovetop.

Ingredients:

1 cup granulated sugar
1 cup light corn syrup
1 cup peanut butter
6 cups rice krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

Lightly grease a 9×13 pan. Combine sugar & corn syrup in pot over medium heat, stirring constantly. Once the sugar has dissolved remove from heat. Add peanut butter and mix into sugar syrup until smooth. Add your rice krispies and stir till completely coated. Pour into your greased 9×13 pan and smooth out.

In a small pan combine butterscotch & semi-sweet chips over low heat, stirring constantly until smooth. Pour over the rice krispies in pan. You can either let them cool at room temperature or in the fridge. The chocolate will set at room temperature. Cut & serve.