Devil’s Food Cake with Praline Buttercream and Fudge Frosting

I don’t make cakes terribly often. My wife and I love eating them, but it can take a bit of work, and given how infrequently I make them, the two of us never tire of a good chocolate cake (not that you’ve ever noticed, right?) And since its been a while, here we are again…another chocolate cake, as if anyone could possibly ever get too much chocolate cake.

Now after you get past how evenly I layered my cake (fine, no slice for you, then!), the richness of it can begin to sink in. I went with an old favorite for the cake part: devil’s food. Aside from being chocolatey, it has a really dark, complex taste about it that I always enjoy. Of course, since I’ve made devil’s foodclick to read more…

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Chocolate Hazelnut Ice Cream

My love for ice cream is no secret to regular readers of this site. I could churn a new ice cream flavor everyday and be happy, if it weren’t for the fact that I couldn’t keep up with eating them all. However, as much as I like trying to make some oddball flavors, sometimes you need to return to some simpler classics. And when a pregnant wife asks for chcoclate, you give her chocolate! So today: chocolate hazelnut ice cream.

This ice cream was any chocolate lover’s dream. I debated calling it a gelato on account of the thick texture and richness of flavor. Speaking of flavor, this was so intensely chocolate and very distinctly hazelnut (I’m a sucker for hazelnut anything). This isn’t an ice cream to load your bowl up with–one small, perfect scoop will do you just right. Save the overindulging for the boring storebought chcolate ice creams.

  • 1 cup cream
  • 1 cup milk
  • 1.5

click to read more…

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Linzer Augen (Linzer Cookies) w/Strawberry Rhubarb Jam

Have you ever had a linzertorte? I thought I had–growing up, I relished cookies that looked just like these. I always thought were called “lindsay tarts,” but nope, no such luck. Even if I did spell it correctly, these cookies are not the torte (kind of obvious once its spelled out since a “torte” is a cake), but rather a close cousin of this Austrian/Hungarian dessert. When the linzertorte is presented in cookie rather than cake form, its cut into a round shape and is instead known as Linzer Augen (“Linzer Eyes”). Whether cake or cookie is your poison, they both share very similar flavors: ground nuts (hazelnut and/or almond), seed-specked fruit preserves, and they are both simply amazing.

Linzer Augen (Linzer Cookies) w/Strawberry Rhubarb Jam

I mentioned fruit preserves. Typically, you’ll find black currants or raspberry preserves making an appearance in a more traditional linzer, but really, go with whatever floats your boat. I used click to read more…

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Hazelnut Brittle

Growing up, I loved peanut butter…actually, anything peanutty, really. Peanut brittle fell into this category, and honestly, who doesn’t love peanut brittle? Since I’ve grown up, I’ve come to love a variety of other nuts, and one of my favorites (hazelnuts) is in season at the moment, so I thought I’d enjoy my favorite nuts with one of my favorite candies by trying my hand at making a batch of hazelnut brittle to complete my Thanksgiving dinner.

The result was more than I could have hoped for–distinctly hazelnutty, sticky, crunchy, sweet, caramelly, buttery, salty, and lightly tinged with that delicious bourbon aroma. And just look at it. Maybe I’m a sucker for brittles, but I drool like Pavlov’s dog at the sight.

I was largely inspired by a recipe I saw, and honestly, I was really impressed with the… click to read more…

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Sweet Potato Pecan Pie with Ginger Ice Cream

This was another pie I wanted to revisit, as I’ve come a long way since I first started cooking, so given my southern Thanksgiving theme, I had the perfect opportunity. Based entirely on my anecdotal experience, sweet potato pie seems to be one of those things that doesn’t seem to have spread very far outside of the south, and I really can’t see why. Pumpkin pie is certainly popular, and sweet potato pie is similar in style, but it brings a unique, amazingly vibrant flavor. Combined with a sticky, pecan crust on top and a scoop of sweet (but lightly spicy) ginger ice cream, and you’ve got yourself one heavenly dessert.

Given the aforementioned similarity to pumpkin pie, the approach to this pie is in keeping with my recent experimenting with pumpkin pie. I made a click to read more…

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Foodbuzz 24, 24, 24: A Southern Inspired Thanksgiving

I hope you had a good Thanksgiving–I certainly did. I hosted again this year with a small gathering of friends and family, serving enough food for a…much larger gathering, lol. Normally, I’m just cooking for my wife and me, but Thanksgiving is an entirely different animal what with the wide variety of dishes to coordinate–you don’t want redundant flavors, too few pans, too little oven space, too much to do at once–its a lot of work, stress, and trouble…and I love it. As I had promised you, I wanted to share the outcome of my Thanksgiving this year with you as this holiday is obviously about giving thanks, and for me, its also very much about the food.

Also, something worth mentioning: Foodbuzz. I’ve been a member with Foodbuzz for a while now, and they have… click to read more…

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