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June 15, 2012

Club BAKED: Chocolate Coffee Cake with Dark Chocolate Ganache

Photo courtesy of
Chocolate Coffee Cake with Dark Chocolate
Ganache by Matt Lewis and Renato Poliafito
This week's Club: BAKED recipe is pictured on the left.
Quite an intimidating photo, don't you think???  I really wanted to make the cake but chickened out because I was afraid of all the work it would entail and opted for the easy way out and made CUPCAKES (pictured below)! 

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June 01, 2012

Club BAKED: Coffee Ice Cream

Memorial Day Weekend 2012 was a scorcher on the East coast and it was the perfect time to make ice cream -- Coffee Cream!   I love coffee and I love ice cream.  When it comes to ice cream, I usually prefer vanilla or chocolate.  Would you be shocked if I told you that I NEVER had coffee ice cream before?  It's true!  This was the first time I had it, and it will definitely not be the last.  The recipe is easy and straight-forward.  Heat cream, milk, sugar & instant espresso powder to make a sweet coffee cream and whip in egg yolks.

This was really good -- rich, creamy and delicious!  Another winner from the Baked Boys!

6 egg yolks
1 3/4 cups heavy cream
2 cups whole milk
3/4 cup + 2 tablespoons sugar
1 teaspoon salt
3 tablespoons instant espresso powder
1 tablespoon Kahlua

Put the eggs yolks in a large heatproof bowl and set aside.

In a medium saucepan, stir together the heavy cream, milk, sugar, salt and instant espresso powder. Bring the mixture to a slow, consistent simmer (just this side of a boil) and remove from heat.

Whisk the egg yolks until just combined, then slowly stream in half of the hot coffee cream mixture while whisking constantly. Transfer the egg mixture back to the medium saucepan containing the other half of the coffee cream. Heat over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a spoon (about 175 degrees on an instant-read thermometer).

Eemove from heat and strain the mixture into a bowl. Whisk in Kahlua and let mixture cool to room temperature. Press a piece of plastic wrap onto the surface to prevent a skin from forming. Refrigerate for 4 hours.

Pour into ice cream machine and freeze, following the manufacturer's directions.
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