#Store was out of semisweet chocolate though so I just used regular but I think it turned out pretty well! Very sweet!

[starscreamingg]

fixing the uncuttable Toffee Block™ I made last night by boiling it again but this time with chocolate to make the cuttable Toffee Block™

[ashfae]

i request that u do go on at length about how most of the united kingdom of great britain and northern ireland does not understand chocolate chip cookies. u are welcome.

All right, you asked for it. I will preface by stating I have lived in the US for 23 years and Scotland for 19 years and as such my knowledge and opinions are not so much informed as very mixed up. (see also my spelling)

So. Biscuits and cookies.

The common statement is that in America it's a cookie and in the UK it's a biscuit. This is both true and misleading. Let us define our terms.

Generally speaking, cookies in America are about the size of your palm, usually soft and chewy rather than hard and crunchy. Some will even call them a bit cakelike. (Trivia: the word 'cookie' comes from the Dutch word 'koekje', or 'little cake'.) Sure, there are exceptions, especially if you're making them at home and have added too little flour or butter that's too soft or baked them so long that they've turned into charcoal briquettes. But the best type of cookie has a little bite to it (al dente, like pasta!) and then turns into softness on the inside. Also, they're inevitably sweet. They're best when fresh out of the oven and a smidgen gooey and if you take chocolate chip cookie dough and refrigerate it and then eat it it's divine. Cookies are a dessert.

The UK's biscuits are not cookies. They are smaller, easily half or a third the size of an American cookie. They are definitely crunchy. Also they are not necessarily sweet. It is difficult for me to describe the concept of the digestive biscuit because after almost two decades of living here I still find them to be these bizarre neither sweet nor savoury neutral things that seem pointless and pleasureless. Biscuits are lighter and less dense than cookies and not at all cakelike. They are not a dessert so much as a thing designed to be eaten alongside a hot drink, and also to be dunked into it. The hard crunchiness that at first seems a sad reminder of lost cookies from across the pond is actually very practical as it helps keep the biscuit from falling into your tea/coffee/hot chocolate and becoming a sad mess of soggy crumbs ruining your drink. They are not cookies but they are delightful in their way. They are usually not very satisfying without a hot drink to accompany them, though there are notable exceptions such as custard creams. (Also the chocolate caramel digestive, which transcends all natural laws of biscuits and digestives and has achieved a deliciousness I cannot properly explicate)

As a side note, hot drinks are not an affectation here but a necessity because everything you've ever heard about rainy cold weather in the UK is true and the cold moldy damp seeps into your bones in a way it just doesn't anywhere in the US and there's a reason we're all so religious about our hot drink of choice and getting regular access to it. I still don't like tea and expect the immigration authorities to discover this and kick me out of the country at any time.

So far, fair enough. For the most part the US and UK acknowledge each other's cookie/biscuit differences, and even regard them with affection. There is some overlap. You can find US style cookies in UK supermarkets, and they will be proper cookies, chewy and delicious and not really suitable for dunking. Best of both worlds, yes?

Alas, there are a few catches.

First off, too often when you are offered a chocolate chip cookie, you are not given a cookie. You are given a chocolate chip biscuit. It will be small and hard and have teeny tiny chips and be okay if it's dipped into a hot drink but not really appealing otherwise. This is fine if it's what you expect but sad if what you wanted was a chocolate chip cookie. My theory is that the phrase "chocolate chip cookie" is so ubiquitous that even if in a biscuit assortment everything else is called a biscuit, the chocolate chip thing will be called a cookie despite manifestly not being one.

But second. Second is the difficulty of buying chocolate chips for baking with.

In the US when baking chocolate chip cookies, you get a bag, usually 12oz. My heart belongs to Tollhouse semisweet chips and I bring back several packs every time I'm in the US. These added to a recipe will make a roughly 40 cookies. A 12oz bag is heftyish, not at all hard to lift but awkward enough that you couldn't juggle it easily.

I can only guess that no one in the UK bakes more than six or seven chocolate chip biscuits at a time and no one at all bakes chocolate chip cookies, because for years all I could find were titchy little 100g bags of substandard milk chocolate chips, where the chips were as small and uninteresting as the bag they came in. TITCHY, I tell you. 100g = 3.5oz (roughly), so I'd need four of them to make a US style batch of chocolate chip cookies. There are better ones available now (thank you, Dr. Oekter) with much better chocolate plus the chip size is large enough that you can actually taste it, as opposed to it just ending up as a tiny smudge that once saw chocolate from a distance. The bags still tend to come in only 100g amounts. I've never bothered figuring out how to make a small enough batch of cookies that 100g of chips would be enough, there hardly seems any point. I think they're sold to be used as decorations more than chocolate chip cookie essential ingredients.

There are exceptions, of course, places that sell larger bags of chips for those of us passionately determined to bake chocolate chip cookies as opposed to biscuits (looking at you Lakeland, thanks). But on the whole chocolate chip cookies are not as big a thing in the UK as in the US, and most of the UK does not know what it's missing and thinks small hard chocolate chip biscuits or grocery store made preservative-laden cookies are sufficient, and have never had fresh baked melty chewy chocolate chip cookies with decent chips, and that seems a pity to me. I am amending this where I can, however. My most enthusiastic converts are my in-laws, and I have been known to pay for goods and services with chocolate chip cookies. Fortunately I have an excellent recipe (the Tollhouse one, but with some minor tinkering and a secret ingredient). They are delicious but dangerously addictive, which is excellent for my plan to convert those around me to their service and gradually turn the whole of the UK into my own chocolate chip cookie empire. All hail Ruth Graves Wakefield!

This concludes my babbling about chocolate chip cookies for today. Tune in next time when I'll reveal my other nefarious plan to force the UK to understand and accept pumpkin pie.

[sawcolor91-blog]

Best Chocolate Cake

I have a confession to make. I’m not a big cake fan. As a professional baking blogger I know this is basically heresy.

But I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie.

But not this cake.

When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. That’s how fudgy it is.

The cake batter itself is so crazy easy to whip up. You don’t even need a mixer for the batter. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.

You could totally have fun and get creative with flavors and fillings here as well. Maybe add some orange zest to the cake & frosting, some raspberries or jam to the filling, or some salted caramel for good measure?

But sometimes there’s nothing better than pure chocolate indulgence. You’ll want to go totally Matilda on this cake!

The Chocolate

We can’t make the best chocolate cake without paying attention to the chocolate ingredients! The cake contains both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate. Just make sure you’re using the highest quality chocolate you can.

Do I have to use Dutch process cocoa powder?

Yes, I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

You can find it at many gourmet food stores, like Target, Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!

Espresso Powder

You may have seen a few chocolate cake recipes that utilize hot water or even hot coffee. When the hot liquid is combined with the cocoa powder, it helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.

In this recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually tasting like coffee.

Alternatively, you could use strong hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner. If you don’t like coffee or espresso, just use hot water.

Oil vs. Butter

This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesn’t have any off flavors.

Feel free to use melted coconut oil instead of vegetable oil!

Sugar

This recipe uses a combination of granulated and brown sugars, which creates a cake that’s flavorful, moist, and fudgy.

Eggs

The more whole eggs a cake recipe has, the richer it’ll be. Since the egg yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helped increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.

Sour Cream

This also adds such a lovely richness and balance of flavor to cake. Full fat plain Greek yogurt also makes a fine substitute if you don’t have sour cream. Be sure to use room temperature sour cream.

The Frosting

This recipe uses my all time favorite frosting: Chocolate Swiss Meringue Buttercream. It is a little more advanced, but the result is a frosting so silky, smooth, creamy, and not-too-sweet that it’s 100000% worth the effort. The ingredients & directions are included in the cake recipe below, but I also have an entire step-by-step tutorial on how to make chocolate Swiss meringue buttercream here.

I think the best part about this buttercream frosting is how easy it is to work with. It literally just glides right onto the cake effortlessly. Since it is so silky, though, it’s not the best frosting to use for any super intricate cake decorating.

If you don’t want to make Swiss Meringue Buttercream, you could use make a double batch of this dark chocolate buttercream instead.

How to Make Ahead of Time

Cake layers:

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Defrost overnight in the fridge.

Frosting:

Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Assembled cake:

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for up to 2 days. Cover with a cake keeper to keep the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.

I personally don’t worry about keeping frosting at room temperature since the sugar acts as a preservative, but if this concerns you then just keep the cake in the fridge.

Photos by Ashley McLaughlin.

Source: https://www.handletheheat.com/best-chocolate-cake/

[drycoin14-blog]

Best Chocolate Cake

I have a confession to make. I’m not a big cake fan. As a professional baking blogger I know this is basically heresy.

But I just find the majority of cakes out there to be either dry and bland, sickly sweet and artificial tasting, or so light in texture that I would rather have a brownie.

But not this cake.

When this best chocolate cake comes out of the oven, the tops of the layers are actually shiny and slightly crackled almost like a brownie. That’s how fudgy it is.

The cake batter itself is so crazy easy to whip up. You don’t even need a mixer for the batter. That allows you to focus your energies on the Chocolate Swiss Meringue Buttercream, which truly takes this cake to another level.

You could totally have fun and get creative with flavors and fillings here as well. Maybe add some orange zest to the cake & frosting, some raspberries or jam to the filling, or some salted caramel for good measure?

But sometimes there’s nothing better than pure chocolate indulgence. You’ll want to go totally Matilda on this cake!

The Chocolate

We can’t make the best chocolate cake without paying attention to the chocolate ingredients! The cake contains both bittersweet chocolate AND Dutch-process cocoa powder for as much chocolate flavor as possible.

The frosting uses melted chocolate for the most intense and pure chocolate flavor possible. I like to use semisweet, but feel free to use milk or bittersweet chocolate. Just make sure you’re using the highest quality chocolate you can.

Do I have to use Dutch process cocoa powder?

Yes, I do recommend you stick with the Dutch-process cocoa as it actually works differently on a chemical level compared to regular natural cocoa. You can learn more about the differences between cocoa powders here.

You can find it at many gourmet food stores, like Target, Whole Foods, Sur la Table, and Williams-Sonoma. I actually order a big container on Amazon because it’s such a great value!

Espresso Powder

You may have seen a few chocolate cake recipes that utilize hot water or even hot coffee. When the hot liquid is combined with the cocoa powder, it helps to dissolve and ‘bloom’ the cocoa powder to bring out as much flavor with as few cocoa lumps as possible.

In this recipe, I use a combination of hot water and instant espresso powder. The espresso simply enhances the chocolate flavor without actually tasting like coffee.

Alternatively, you could use strong hot coffee for the same effect. I never have coffee on hand so for me, espresso powder + hot water is easier and cleaner. If you don’t like coffee or espresso, just use hot water.

Oil vs. Butter

This recipe calls for vegetable oil instead of melted butter. Oil creates an ultra moist texture and open slightly spongy crumb. Cakes made with oil feel more “moist” because the fat is a liquid at room temperature so it coats the tongue. Be sure to use fresh vegetable oil. Give it a sniff before using to make sure it doesn’t have any off flavors.

Feel free to use melted coconut oil instead of vegetable oil!

Sugar

This recipe uses a combination of granulated and brown sugars, which creates a cake that’s flavorful, moist, and fudgy.

Eggs

The more whole eggs a cake recipe has, the richer it’ll be. Since the egg yolk contains most of the fat in an egg, it also lends richness to cakes. Adding an egg yolk to this recipe also helped increase the fudge factor. Be sure your eggs are at room temperature so they blend into the batter smoothly.

Sour Cream

This also adds such a lovely richness and balance of flavor to cake. Full fat plain Greek yogurt also makes a fine substitute if you don’t have sour cream. Be sure to use room temperature sour cream.

The Frosting

This recipe uses my all time favorite frosting: Chocolate Swiss Meringue Buttercream. It is a little more advanced, but the result is a frosting so silky, smooth, creamy, and not-too-sweet that it’s 100000% worth the effort. The ingredients & directions are included in the cake recipe below, but I also have an entire step-by-step tutorial on how to make chocolate Swiss meringue buttercream here.

I think the best part about this buttercream frosting is how easy it is to work with. It literally just glides right onto the cake effortlessly. Since it is so silky, though, it’s not the best frosting to use for any super intricate cake decorating.

If you don’t want to make Swiss Meringue Buttercream, you could use make a double batch of this dark chocolate buttercream instead.

How to Make Ahead of Time

Cake layers:

You can wrap unfrosted un-cut cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 5 days, or in the freezer for up to 2 months. Defrost overnight in the fridge.

Frosting:

Frosting can be made 1 day ahead of time and stored in an airtight container in the refrigerator. Warm frosting in the microwave for 5 to 10 seconds and stir until creamy again before frosting cake.

Frosting can also be transferred to a ziptop bag and frozen for up to 1 month. Defrost in the fridge overnight then rewhip in the stand mixer until light and smooth.

Assembled cake:

Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for up to 2 days. Cover with a cake keeper to keep the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.

I personally don’t worry about keeping frosting at room temperature since the sugar acts as a preservative, but if this concerns you then just keep the cake in the fridge.

Photos by Ashley McLaughlin.

Source: https://www.handletheheat.com/best-chocolate-cake/

[unwritrecipes]

Sesame Chicken Noodles (and some pantry talk too!)

Though it may not seem so at first glance, there's a huge lesson to be learned from this picture. What you ask? Does she have to be so cryptic? It's Monday morning and I can barely think straight, let alone decipher her forkful-of-pasta photo. Ok guys, sorry for all the drama. Here's my riveting little tidbit for the new week and it's really nothing new (back when stores kept normal hours, this is something our grandmas all did)--If you keep a well-stocked pantry and fridge, on any given night, you can whip up a nutritious, delicious and even out-of-the-ordinary dish in less than an hour! Yup, that's right. That forkful of pasta coated in a spicy, peanutty sauce with strips of white meat chicken and some scattered scallions is really saying, "look at how organized I am!" That's because this wonderful one-bowl, Asian-inspired pasta dish is entirely made with ingredients that you can keep on hand in your pantry, fridge and freezer. Imagine it's 5:00 pm and you have no idea what dinner will be but the natives are getting restless and you know it's going to get ugly if there is not a meal on the table within the hour. Now imagine opening up your pantry and fridge, doing a little bit of chopping and measuring and serving them up a plate of this deliciousness in under an hour.  Can you hear the cheers? Can you feel that smug smile stretching across your face? I promise it can be done with one good trip to the market to cover your bases. "I could make this if only I had some________in the house!" will escape your lips less and less. How's that for some Monday morning inspiration?!! 

The picture above is my new pantry from our kitchen redo and I purposely had it designed into blocks so that I would keep my famous shoving-to-the-back-impulse at a minimum. I also like the blocks because I can keep my ingredients sorted by category, you know, one square for oils, vinegars and sauces, one for canned goods, one for flours, one for sugars and a large one for chocolate, ha ha!! Now, I  realize that not everyone has a big pantry or lots of cupboards where they can store ingredients, but if you can find a way to keep things stocked even just a little bit, it'll make your life so-o-o-o much easier because the beauty of most of these sauces, vinegars, oils, pastas etc. is that they rarely spoil or need replacing other than when you use them up (that doesn't go for spices though--spices need to be replaced about once a year, I believe). Plus, I find that when I purchase off-the-beaten-path ingredients for us like for example, tahini, which figures largely in this recipe, I'm more apt to turn to other new recipes that make use of them since I already have them on hand. Whew! Sorry for the rather long-winded explanation! If you're already a model of preparedness and organization, ignore what's below and skip down to the recipe. But for the rest of you, here's what I basically keep on hand at home:

OILS

Canola, Vegetable, Peanut, Safflower  Olive, Coconut, Sesame and Toasted Sesame (I like the Trader Joe's brand), Nonstick vegetable cooking spray. Things like walnut or other nut oils that spoil more easily should only be bought on an "as needed" basis.

VINEGARS

Balsamic, Red Wine, Apple Cider, White, White Wine, Sherry, Rice, Champagne, Malt

CONDIMENTS & SAUCES

Soy Sauce (I always buy low sodium), Mirin, Chili Oil, Hot Sauce, Chili Sauce, Sriracha, Ketchup, Mustard (regular brown, yellow and Dijon), Mayonnaise ( I buy light), Salsa, Tomato sauce

NUTS & NUT BUTTERS

I keep all nuts in the freezer to help keep them fresh and we eat a lot of nuts so I usually have Trader Joe's toasted slivered almonds, walnuts, pecans and shelled pistachios on hand. As far as nut butters, the natural peanut butter gets stored in the fridge after opening. All others get stored in pantry and they are:  regular peanut butter like Skippy or Jiff, Almond butter and Tahini. 

CANNED AND JARRED GOODS

Chickpeas, Black and Red beans, Baked Beans, Diced tomatoes, Whole tomatoes, any fruit (like pineapple), Chicken/beef/vegetable broth, Pickles, Applesauce, Tomato Paste

STARCHES & GRAINS

Dried pastas, Rice (long grain, brown, basmati, arborio, wild), Barley (pearl and quick cooking), Quinoa, Couscous (Israeli and regular), Polenta, Breadcrumbs (plain & Italian), Panko, Oats (Old-Fashioned and Steel Cut), your favorite cereals, your favorite bread

SPICES & EXTRACTS

Kosher salt, regular salt, fine sea salt, flour de sel, black and white pepper, cayenne pepper, garlic powder, bay leaves, paprika, parsley flakes, dry mustard, basil, curry powder, sesame seeds, chili powder, oregano, hot pepper flakes, thyme, rosemary, cinnamon, ginger, cloves, nutmeg (I don't like the last 3 but they are considered pantry staples), cream of tartar, espresso powder, vanilla extract, vanilla beans, almond extract

FLOURS

I really like the King Arthur brand and I use their All-purpose white, wheat, white whole wheat, bread, cake and self-rising exclusively, Cornmeal (yellow and white), Gluten-free if you need it. I keep pastry flour and whole wheat pastry flour on hand as well as wheat bran, wheat germ and rye flour on hand but these are not necessary unless you really bake a lot.

SUGARS & SWEETENERS

Granulated, Brown (light and dark), Demerara (also known as sanding sugar) , Confectioners', Corn Syrup (light and dark), Molasses, Honey, Pure Maple Syrup, Agave

OTHER BAKING ESSENTIALS

Baking Powder, Baking Soda (replace every 6 months) Cornstarch, Malt Powder, Sweetened Condensed Milk, Evaporated Milk, Graham Cracker Crumbs, Marshmallows, Shredded Coconut (sweetened and unsweetened), Cocoa Powder (regular and Dutch-processed), baking chocolate (unsweetened, semisweet, bittersweet and white--I like Trader Joe's large bars for taste and economy), chocolate chips-mainly Ghiradhelli but Nestle is good too (semisweet and bittersweet and mini), cupcake liners, dried fruits like raisins (dark and yellow), currants, dried cranberries etc, yeast

REFRIGERATOR STAPLES

Sticks of unsalted butter, cream cheese, sour cream (regular and light) , Milk, Large Eggs, Yogurt (for eating and baking with, I usually keep Greek and regular on hand), a hunk of Parmesan cheese for grating, Cheddar or other favorite hard cheeses, Onions, Garlic, Potatoes, Sweet Potatoes, Carrots, Lemons, Limes, Apples

FREEZER STAPLES

Frozen veggies, Chicken breasts that can be quickly defrosted, Ice Cream and Sorbet, of course!

This is by no means a comprehensive list and I'm sure there are lots of things I've left out that you consider absolutes. In any case, hope this helps and makes it whole lots easier to whip up delicious stuff without last minute grocery runs!! And as for this pasta dish, which has gotten rather short shrift today, be sure to give it a try--it's full of spicy, sesame flavor and you'll love the "magic" way the chicken gets cooked!

Now, head to the store to stock up and start making all your kitchen experiences a whole lot more fun!! And let me know what's in your kitchen!!

Sesame Chicken Noodles

Makes 4 servings

Prep Time:  45 minutes (but a lot of this is hands-free)

Ingredients

Kosher salt

1 large boneless, skinless chicken breast

8 ounces dried fettuccine (or other spaghetti-like pasta you like--it's about half a box)

2 teaspoons sesame oil

1/4 cup peanut oil

1/4 cup tahini

3 tablespoons soy sauce

2 tablespoons red wine vinegar

2 teaspoons chili oil (use less if you want less heat)

1 teaspoon honey

2-3 shakes cayenne pepper

1 garlic clove, minced

2 scallions, thinly sliced

The Recipe

1.  Fill a large saucepan with water and bring to a boil over high heat. Salt the water well, add the chicken breast making sure it's submerged in the water, cover the pot and remove from the heat. Let sit about 15 minutes until the chicken is cooked through and tender. If it's not done enough let it sit covered a few minutes longer. Then remove the chicken and transfer it to a plate but don't throw out the water. 

2.  Bring the water in the pot back to a full boil over high heat and add the pasta. Cook to al dente according to the package directions. Then drain and rinse the pasta in cold water until cool and pat it dry with paper towels a bit. 

3.  While the pasta is cooking, you can make the sauce. In a medium bowl, whisk 1 teaspoon sesame oil, peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne and garlic until smooth. 

4.  Place the pasta in a large bowl and toss with remaining sesame oil. Shred or chop the cooled chicken and add to the bowl. Pour the sauce over everything and toss to coat well. Top with the scallions and serve.  

Enjoy! 

Note:  Recipe adapted from Cravings by Chrissy Teigen.