Archive for Pastry:Baked

The Ultimate Flourless Chocolate Cake

January 27, 2008 at 5:52 pm · Filed under Geo:French, Geography, Pastry:Baked, Recipe, Recipe:Baking

Today, I visited an overseas friend who taught me some of her native dishes. To celebrate her arrival to our town, I baked her The Ultimate Flourless Chocolate Cake, which has only 3 mandatory ingredients: chocolate, butter, and eggs, and an optional one: coffee liqueur, which I obliged.
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Chocolate with The Key Chocolate Class

January 19, 2008 at 9:40 am · Filed under Geo:American, Geo:Mexican, Meat:Baked, Pastry:Baked, Recipe, Recipe:Baking

We had a cooking class with teenagers from The Key, a youth-run community-based organization.
champurrado The common ingredient was Mexican chocolate — which we prepared as Champurrado, a hot drink, slightly thickened with corn masa. Here is the Champurrado recipe.
and a luscious chile sauce called Red Mole. In the picture, it is served with roast turkey. Here is the Red Mole recipe.
Traditionally, the meat is slowly cooked (braised) in the mole for about 1 1/2 hours. But to fit into our 2-hour class schedule, we roasted free-range chickens instead. Here is the Roast Chicken recipe.
Unfortunately, we ran out of time to prepare a Hot Fudge Pudding Cake, a fun dessert with a brownie-like layer that floats on a pudding-like chocolate sauce. Here is the Hot Fudge Pudding Cake recipe.

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Apple Galette

December 24, 2007 at 5:02 pm · Filed under Geo:French, Geography, Pastry:Baked, Recipe, Recipe:Baking

Here is Apple Galette, a pastry treat for the holidays.

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Muffins

December 8, 2007 at 8:28 pm · Filed under Geo:American, Geography, Pastry:Baked, Recipe:Baking

An officemate asked me “How do you make muffins rise?” I consulted the reliable Cooks Illustrated and found the following advice: “Make enough batter to fill up the cups for big, shapely muffins.” Here is a Lemon Blueberry Muffins recipe that shows the trick.

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Pound Cake with Lemon Glaze

April 22, 2007 at 3:55 pm · Filed under Geo:American, Geography, Pastry:Baked, Recipe:Baking

This American classic is baked in an unusual way — in a cold oven set at 225°F for 20 minutes and then at 325°F for 30 to 40 minutes more. The result is a very moist cake. We served this cake at home last night to a party of teens and grown-ups. Every piece was consumed with delight. Here is the recipe.

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