Sunday, September 19, 2010

Chocolate-Cinnamon Bundt Cake with Mocha Icing

I tried out another Bon Appetit recipe this weekend that ended up a big success. This is a chocolate bundt cake with cinnamon and then a rich mocha icing on top and it is a chocolate lovers dream. In the magazine it is under a header called, "cheap chic party dessert" and they say that it is cost friendly because all of the ingredients are things that many people keep in their pantry. (Although I have to say that I bought the instant coffee for this because I am NOT a coffee drinker as much as I would like to be.) My office mates will love this one tomorrow because I don't need/want it sitting around my house.

The recipe was super easy and I made it with a hand mixer instead of dragging out the Kitchen Aid. I did have problems with it sticking to the pan as much as I sprayed it with cooking spray. I will use parchment next time. The glaze is my favorite part because it adds a great moistness to the cake. The flavor of the coffee is very mild (mild enough that I can eat it and enjoy it).

Chocolate-Cinnamon Bundt Cake with Mocha Icing
(from Bon Appetit - month unknown)
1 cup boiling water
1/2 cup unsweetened cocoa powder
4 tsp instant espresso powder, divided (I used instant coffee because I couldn't find instant espresso)
2 cups all purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
2 1/2 cups packed golden brown sugar, divided
1 cup vegetable oil
1 TBL vanilla extract
2 large eggs
1 1/4 mini semisweet chocolate chips, divided
1/4 cup butter, room temp

- Preheat oven to 350. Generously grease a nonstick bundt pan with oil
- Whisk boiling water, cocoa powder, and 2 tsp espresso powder in a bowl.
- Whisk 2 cups flour, baking powder, cinnamon, and salt in a medium bowl
- Using electric mixer, beat 2 cups brown sugar, 1 cup oil, and 1 TBL vanilla in large bowl to blend.
- Add eggs; beat to blend. Beat mixture until smooth, about 30 seconds longer. Beat in half of flour mixture, then cocoa mixture. Add remaining flour mixture and beat to blend.
- Fold in 1 cup chocolate chips and transfer to pan.
- Bake cake until tester inserted near center comes out clean, about 50 minutes. Cool cake 10 minutes and invert onto rack. Cool 15 minutes longer.
- In a small saucepan, stir remaining 1/2 cup brown sugar, 2 tsp espresso powder, and 2 TBL water until sugar melts.
- Remove from heat. Add butter and remaining 1/4 cup chocolate chips. Stir until butter and chips melt. Cool slightly.
- Using spoon, drizzle icing over cake and allow to cool completely.

Buttermilk Biscuits with Green Onions, Black Pepper and Kosher Salt

I made these biscuits a couple of weeks ago to go along with some soup for dinner. I have to say that I was plesantly surprised by these. I have never been a great biscuit maker so these still need some work as far as thickness goes, etc but they were well liked by my family. These are not your typical buttermilk biscuit. These have minced green onions, cornmeal, and black pepper throughout. Although I really liked these, I think that I am still a plain buttermilk biscuit girl (with butter and homemade strawberry jam on top of course). My sister loved them and wants the recipe to add to her collection. I guess that's a good thing. :-)

Buttermilk Biscuits with Green Onions, Black Pepper, and Sea Salt
(from Bon Appetit - Nov 2008)
3/4 cup chilled buttermilk
1/2 cup finely chopped green onions
2 cups self-rising flour
1/2 cup yellow cornmeal
3 TBL sugar
1/2 tsp coarsely ground black pepper plus additional for sprinkling
1/2 cup chilled unsalted butter, cut into 1/2 inch cubes, plus 1 TBL melted butter
Coarse sea salt

- Position rack in center of oven and preheat to 425. Line baking sheet with parchment paper.
- Combine buttermilk and green onions in medium bowl.
- Whisk flour, cornmeal, sugar, and 1/2 tsp pepper in large bowl to blend. Add 1/2 cup chilled butter and rub in with fingertips until mixture resembles coarse meal.
- Add buttermilk mixture and stir until moist and clumps form.
- Gather dough together. Turn dough out onto floured surface and kneed gently just to combine, about 3 to 4 turns.
- Roll out to 3/4 inch thickness (I actually would prefer thicker) and cut with a 2 inch biscuit cutter
- Place 2 inches apart on prepared baking sheet. Brush tops with melted butter. Sprinkle each lightly with coarse sea salt and ground black pepper.
- Bake biscuits until golden, about 20 minutes.

Weekly Menu: 9/19 - 9/24

Well I guess that it is time to get back to the real world. I have been out of town on vacation so I have been bad and haven't posted in awhile. :-) I am trying a couple new recipes this week so expect some recipe posts later on...

Sunday Lunch - Cabbage and White Bean Soup with Sausage (previous post here)

Sunday Dinner - Jambalaya and 1 hour French Bread (need to post both of these recipes)

Monday - Out for my Dad's Birthday!

Tuesday - Cheeseburgers, French Fries and Green Beans

Wednesday - Chicken Fajitas with Homemade Guacamole, Spanish Rice and Corn

Thursday - White Bean and Turkey Chili, Cornbread


I hope that everyone has a good week!!