Tres leches, move over. There’s a new cake in town with three iterations of the same component: tres (or maybe it should be trois?) ganaches chocolate raspberry cupcakes. Sounds decadent, right? Well, they were. Decadent, extravagant, and definitely delicious…if possibly slightly unnecessarily complicated.
Not only that, but I used expensive eating chocolate for all of them. Bars and bars of the $3-$5 for two frickin’ ounces kind of eating chocolate. Valrhona raspberry ganache fills both the raspberry inside the cupcake and the one on top. Around the interior raspberry is a Scharffen Berger ganache. Finally, Michel Cluizel ganache frosting swirled on top crowns it all. The only reason I said that it was possibly unnecessary was that while eating the cupcake it wasn’t necessarily apparent that there were three different chocolates in play. But you definitely could tell that the chocolate involved was really, really good chocolate. Continue reading
Cadbury Creme Eggs: a guilty pleasure if there ever was one. If they were available all year long, I’m sure I’d be able to resist them, but because they’re so intimately linked to springtime and Easter, it seems almost irreverent not to buy a few each year.
I’m one of those people who everyone should be jealous of because I have the good fortune to have in-laws that I really, truly love having in my life. My mother-in-law in particular is an enthusiastic supporter of the blog and sent a request for a blog-worthy contribution for Easter through the contact form on the website. I was very excited about that because it was the first message I got that way! Her request got me thinking about Easter and what I could make. I wanted to do something different, and because I can’t resist a food pun once I’ve thought of it, the Cadbury Creme Brul’egg was born.
I bought both normal and mini Cadbury Creme Eggs at the store on Saturday. I also spotted these chicken-footed egg cups at Whole Foods and picked them up because they were oven safe and went with the eggy theme so well. Each of the egg cups got one mini egg, and I experimented with one large egg in two of the four ounce ramekins and three mini ones in the other two.
If you hadn’t noticed yet, Chris is a big fan of King Arthur Flour’s products and recipes. I am, too–I used to drool over their catalogs back before I went to pastry school, and I loyally buy their flour–but not quite to the extent that he is. One of their website’s cool features that he’s drawn my attention to lately is their guaranteed recipes. If the recipe doesn’t turn out how they promise it will, you can call them and they’ll walk you through the recipe, and if that fails they’ll send you a five-dollar gift certificate. They’re willing to put their money where your mouth is, pretty much literally.
Chris tried out their gingerbread recipe a couple months ago. We were split on our opinion of it. He loved it, and I thought it was good, but not as good as the one I’d made from The Joy of Cooking. To be fair, I prefer the darker, more intense sort of gingerbread, and when I made mine I made it to my tastes. Still, I liked the idea of a guaranteed recipe. It strikes some sort of chord in the place where I feel food rather than think about it. Continue reading