Sanguinaccio

The Robber and I have been treating ourselves to what I think this is at Cafe Venecia in Palo Alto for the last few years-- I'll admit this recipe is the reason I saved any of the Italian newspapers in the first place. I'm hoping it delivers when I actually make some. From AdriBarrCrocetti.com. Serves 4 or more, depending on serving size.

Ingredients

3 T cornstarch
1 C sugar
1/3 C unsweetened cocoa powder
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
Pinch salt
1 1/2 C whole milk
1 1/2 C heavy cream
4 large egg yolks
1 vanilla bean
4 oz 62% semisweet chocolate, finely chopped
Whipped cream, to garnish

Directions

1. Pour the milk into a 2 qt saucepan. Split the vanilla bean lengthwise. Scrape the seeds into the saucepan and add the bean. Heat over a medium flame until small bubbles form around the edges. Remove the pan from the heat. Cover and set aside to steep for 20 min.

2. Blend the cornstarch, sugar, cocoa, cinnamon, nutmeg, and salt in a medium bowl.

3. Add the cream and combine. Add the egg yolks and beat well.

4. Slowly pour all the hot milk over the cocoa mixture, whisking constantly. Return the mixture to the saucepan. Stir over a medium low flame until it thickens and comes to a boil, about 7-8 minutes.

5. Melt the chocolate in the microwave or over a double boiler.

6. Remove the milk mixture from the heat. Remove and discard the vanilla bean. Add the melted chocolate, stirring until smooth. Garnish with whipped cream.

Peanut Butter Cream Pie

This recipe came to me from our friend KK who posted it on my Facebook wall. The story behind the recipe is actually quite sad... this is the favorite pie of a food blogger's young husband who passed unexpectedly about a year ago. As a tribute to her husband the blogger asked others to make this pie for him on a certain day. I missed the day, but pulled out the recipe to use some cream cheese we had that needed using before our big trip to Thailand. Peanut butter pie is not the Robber's favorite, but I personally always enjoy it and was excited for this one. The chocolate/peanuts part at the bottom of the pie is wonderful and the flavor of the filling was perfect, in my opinion-- very peanut buttery and not too sweet.

Notes: The crust definitely needs a different cookie/butter ratio, or some melted chocolate in it to act as a binder. Much too crumbly. Also I omitted the cup of powdered sugar simply because I didn't have any and I was glad as the pie was plenty sweet without it. I whipped some additional cream to go on top, but it doesn't really need it as it would just dilute the wonderful peanut butter flavor of the filling. I didn't have a 9" springform pan and most of my problems with the pie came from this fact. It's amazing how much of cooking is just having the right equipment.

From In Jennie's Kitchen:

http://www.injennieskitchen.com/2011/08/for-mikey.html

Ingredients:

8 oz. chocolate cookies

4 T. butter, melted

4 oz. chocolate or semi-sweet chocolate chips

1/4 C. chopped peanuts

8 oz. cream cheese

1 C. creamy-style peanut butter

1 C. confectioner's sugar (can be omitted)

1 – 14 oz. can sweetened condensed milk

1 tsp. vanilla extract

1 tsp. freshly squeezed lemon juice

1 C. heavy cream

Directions:

1. Add the cookies to the bowl of a food processor and pulse into fine crumbs.  Combine melted butter and cookie crumbs in a small bowl, and stir with a fork to mix well.  Press mixture into the bottom and 1-inch up the sides of a 9-inch springform pan. 

2. Melt the chocolate in a double boiler or in the microwave.  Pour over bottom of cookie crust and spread to the edges using an off-set spatula.  Sprinkle chopped peanuts over the melted chocolate. Place pan in the refrigerator while you prepare the filling.

3. Pour the heavy cream into a bowl and beat using a stand mixer or hand mixer until stiff peaks form.  Transfer to a small bowl and store in refrigerator until ready to use.  

4. Place the cream cheese and peanut butter in a deep bowl.  Beat on medium speed until light and fluffy.  Reduce speed to low and gradually beat in the confectioner's sugar.  Add the sweetened condensed milk, vanilla extract and lemon juice. Increase speed to medium and beat until all the ingredients are combined and filling is smooth.

5. Stir in 1/3 of the whipped cream into the filling mixture (helps lighten the batter, making it easier to fold in the remaining whipped cream).  Fold in the remaining whipped cream.  Pour the filling into the prepared springform pan.  Drizzle additional melted chocolate on top (optional) and refrigerate for three hours or overnight before serving.

Molten Chocolate Babycakes

I made this last week to eat with my old roommates and a medical school friend who is also married long distance while we watched Moneyball. Because who doesn't need some truly serious chocolate and a little gratuitous Brad Pitt? (Sorry Robber.)

I have a prior recipe for lava cakes on this blog and I think I do like this one better, though I wonder if it is an issue of using ramekins this time instead of a muffin tin. I had some ramekins on this go around and the batter fit nicely into six, but I think I cooked them too long because I got distracted talking, and they weren't burnt or anything but didn't flow. The way they are supposed to when you cut inside. It was more of a slight ooze. Better luck next time. Still delicious. :)

Also, I tried to make the mint chocolate fudge sauce blogged last Valentine's Day, and I've decided it is a bust. It just is too thick and not saucy enough. Maybe I'm cooking it too long too? Sorry sauce. It was fun to know ye, but I think there's a better fit out there.

From the NYTimes: http://www.nytimes.com/2005/12/14/dining/141nrex.html

Ingredients:

4 T. soft unsalted butter, more for greasing dishes
12 oz. bittersweet or semisweet chocolate (preferably with 70 percent cocoa solids)
4 large eggs
Salt
3/4 C. superfine sugar
1 tsp. vanilla extract
1/3 C. flour

Directions:

1. Place a baking sheet on center rack in oven and heat oven to 400 degrees. Butter insides of six 6-ounce heatproof glass or ceramic baking dishes. (If using soufflé dishes, line bottoms with parchment paper; dishes with flared sides will not need lining.)

2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly.

3. In a medium bowl, beat eggs together with a pinch of salt until frothy; set aside.

4. Using an electric mixer, cream together 4 tablespoons butter and the sugar. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth.

5. Divide batter among six baking dishes and arrange them on baking sheet hot from the oven. Bake until firm and dry on surface, 10 to 12 minutes. Remove dishes from oven and immediately invert cakes onto small plates or shallow bowls. Serve hot.

Yield: Six servings.

Chocolate Strawberry Shortcakes

I made these for dessert on R-DAY for our guests and even the Robber, not usually a fan of chocolate and berries together, deemed these a hit. Thanks again, Annie! I love that it is a way of fancying up something as easy and simple as shortcake and making it seem decadent.

From Baking From My Home To Yours by Dorie Greenspan by way of Annie: http://annies-eats.net/2011/08/12/chocolate-strawberry-shortcakes/

Ingredients:

For the shortcakes:

1 1/3 C. whole milk (I used 2%)

1½ tsp. vanilla extract

1 large egg, lightly beaten

3 1/3 C. all-purpose flour

2/3 C. unsweetened cocoa powder

2 T. baking powder

½ tsp. baking soda

½ tsp. salt

½ C. sugar, plus more for sprinkling

3 oz. bittersweet chocolate, coarsely chopped (I used semisweet)

1½ sticks (12 T.) cold, unsalted butter, cut into small piece

For the strawberries:

1½ lbs. strawberries, hulled and sliced or quartered

3-4 T. sugar

Squeeze of lemon juice

For the whipped cream:

1 C. heavy cream

2-3 T. confectioners’ sugar

Dash vanilla extract

Directions:

1. Preheat the oven to 425˚ F. Line baking sheets with parchment paper or silicone baking mats.

2. In a liquid measuring cup, combine the milk, vanilla and egg. Whisk to blend. In a large mixing bowl, combine the flour, cocoa powder, baking powder, baking soda, salt and ½ cup of sugar. Stir to combine. Add in the butter and toss to coat the butter in the dry ingredients. Working quickly with a pastry blender or your fingers, cut the butter into the dry ingredients until the pieces of butter are no larger than small peas. Mix in the chopped chocolate and toss to combine.

3. Pour the milk mixture over the dry ingredients and stir gently until a sticky dough forms. Very gently knead the dough just until most of the dry ingredients are incorporated. Be careful not to overwork the dough.

4. Scoop the dough in about 1/3 cup mounds onto the baking sheets, leaving a few inches in between. Gently pat the mounds to about 1-inch thickness. Sprinkle the tops with sugar. Bake, rotating the sheets halfway through, until the shortcakes are puff and give just slightly when lightly pressed, about 15-18 minutes total. Transfer to a wire rack to cool.

5. To make the strawberries, combine the berries, sugar and lemon juice in a medium bowl. Toss well to coat the berries with the sugar and let macerate at least 30-60 minutes. If desired, mash lightly with a fork.

6. Just before serving, make the whipped cream. Place the chilled cream and confectioners’ sugar in the bowl of an electric mixer. Whip on high speed until medium-stiff peaks form, being careful not to overbeat. Blend in the vanilla.

7. To serve, split each shortcake horizontally. Top the bottom half of each shortcake with a dollop of whipped cream, spoon some of the berry mixture over the top, and replace the top half of the shortcake. Serve immediately.

Double Chocolate Pecan Pie

The Robber and R and I made this and ate a bit rather quickly out of the oven, but as the pie lasted for a few days and slowly carmelized it just got better and better producing this amazing chocolate carmel at the edges. I think the Robber would prefer just a plain pecan pie over this pie but I think that is because he only ate it warm. I like the idea of this pie because it provides an opportunity to make a chocolate pie that isn't as over the top as the chocolate cream pies I've had. Definitely a pie I would make again, though given my pie repertoire and the Robber's strong preference for coconut cream, it might be a while. (Unless I can sneak this in at Thanksgiving.)

From Williams Sonoma by way of Annie:

http://annies-eats.net/2009/11/23/double-chocolate-pecan-pie/

Ingredients:

For the crust:

1¼ C. all-purpose flour

1 T. sugar

¼ tsp. salt

8 T. cold, unsalted butter, cut into medium cubes (about 16 pieces)

3 T. ice cold water

For the filling:

3 T. unsalted butter, cut into 1-inch pieces

¾ C. packed dark brown sugar

½ tsp. salt

2 large eggs

½ C. corn syrup

1 tsp. vanilla extract

1 C. pecans, toasted and chopped into small pieces (or not)

3 oz. semi-sweet chocolate, coarsely chopped

3 oz. bittersweet chocolate, coarsely chopped

Directions:

1. To make the crust, combine the flour, sugar, and salt in the bowl of an electric mixer fitted with the paddle attachment. Mix briefly to combine. Add the cubes of butter to the bowl and mix on low speed until the texture resembles coarse cornmeal and the largest chunks of butter are not much larger than peas. Add the water to the bowl and mix on low speed just until the dough comes together.

2. Form the dough into a disc, wrap tightly with plastic wrap, and refrigerate for about 30 minutes or until chilled.

3. On a lightly-floured work surface, roll the pie dough out into a 12-inch round. Transfer the round to a 9-inch pie plate by rolling the dough around the rolling pin and unrolling it over the pie pan. Trim the edges as necessary and create a fluted pattern using a finger to make the indentations. Freeze the dough-lined pie plate until firm and very cold, about 30 minutes.

4. Adjust an oven rack to lower middle position and heat the oven to 375° F. Remove the dough-lined plate from the freezer, press a sheet of foil inside the pie shell and fill with ceramic baking beads. Bake about 30 minutes, until the dough looks dry and light in color. Carefully remove the foil and weights. Continue baking the crust 5-6 minutes more, until light golden brown.

5. While the pie crust is baking, make the filling. Melt the butter in a medium heatproof bowl set over a pot of simmering water. Remove the bowl from the double boiler but maintain the simmering water. Stir in the sugar and salt with a wooden spoon until the butter is absorbed.

6. Beat in the eggs, corn syrup and vanilla. Return the bowl to the double boiler and heat, stirring frequently, until the mixture is shiny and hot to the touch, about 130° F on an instant-read thermometer. Remove from the heat and stir in the pecans.

7. As soon as the pie shell comes out of the oven, lower the oven temperature to 275° F. Pour the filling into the pie shell. Scatter the chopped chocolate pieces over the filling and press into the filling with the back of a spoon.

8. Bake on the middle rack of the oven about 50-60 minutes, until the pie looks set but slightly soft, like gelatin, when gently pressed with the back of a spoon. Transfer to a wire cooling rack and allow to cool for at least 4 hours.

Molten Chocolate Cake with Mint Fudge Sauce

The Robber made these for me for Valentine's day along with the Fettucine Alfredo and some awesome vegetables. He came up with the concept himself and then executed the whole thing along with the sauce. Well done Robber! Unfortunately, we only had a muffin tin so we divided the batter into nine muffin cups and baked them for the same amount of time. In retrospect, we should have shortened the baking time because the cakes were mostly done all the way through and not very molten-y. But delicious all the same. The sauce, when refrigerated, turns into a nice fudge that you can eat as fudge or warm up again for sauce with the leftovers or with another dessert. Originally from Bon Appetit, you can find the recipe on the Epicurious link below.

Ingredients:

Sauce

4 1/2 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1/3 cup hot water
1/4 cup light corn syrup
3/4 teaspoon peppermint extract

Cakes

5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
10 tablespoons unsalted butter
3 large eggs
3 large egg yolks
1 1/2 cups powdered sugar
1/2 cup all purpose flour

Vanilla ice cream

Directions:

For sauce:

1. Stir both chocolates in top of double boiler over barely simmering water until melted. Add 1/3 cup hot water, corn syrup and extract; whisk until smooth. Remove from over water. Cool slightly. (Can be made 2 days ahead. Cover; chill. Before serving, rewarm in saucepan over low heat, stirring constantly.)

For cakes:

1. Preheat oven to 450°F. Butter six 3/4-cup soufflé dishes or custard cups. Stir chocolate and butter in heavy medium saucepan over low heat until melted. Cool slightly. Whisk eggs and egg yolks in large bowl to blend. Whisk in sugar, then chocolate mixture and flour. Pour batter into dishes, dividing equally. (Can be made 1 day ahead. Cover; chill.)

2. Bake cakes until sides are set but center remains soft and runny, about 11 minutes or up to 14 minutes for batter that was refrigerated. Run small knife around cakes to loosen. Immediately turn cakes out onto plates. Spoon sauce around cakes. Serve with ice cream.

http://www.epicurious.com/recipes/food/views/Molten-Chocolate-Cakes-with-Mint-Fudge-Sauce-104604#ixzz1EYPzfVh1