Flourless chocolate and hazelnut cake + "Bronson"

Not only do I love watching movies but I also love reading about them (I am a very curious person, I’ll admit it), and when a guy I’d never heard of before won the best director prize in Cannes in 2011 I knew I would watch that movie as soon as possible (Ryan Gosling being the leading actor wouldn’t hurt either). ;) I did, and it became one of my all-time favorites, and up to this day I still

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Citrus coconut snack cake, good casting and bad casting

One of the many things that make Breaking Bad the best TV show ever made is the cast: each and every actor is brilliant and they were perfectly chosen to play those characters, and I don’t even have to start with the leading men – for instance, how will anyone be able to forget Bob Odenkirk’s Saul Goodman? It’s pure genius.

That kind of amazing casting is not something we see every day – and

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Blueberry and coconut cake, female directors, a beautiful movie and a versatile actor

I believe that the movie industry would be a better place if more women stepped behind the camera: there aren’t many female directors out there, which is a shame. Jane Campion wowed the world twenty years ago with one of my all time favorite movies, and I’m forever in her debt for introducing me to Mark Ruffalo *sigh*. :) Nora Ephron added romance to our lives, Vera Farmiga discussed religion,

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White chocolate and hazelnut pound cake and "Ray Donovan"

Since Girls wasn’t bringing any joy to my days – much to the opposite – I decided to dedicate my precious time to a different TV show (aside from The Blacklist, which I watch with the hubby), and being a dark-drama-kind-of-gal I went for Ray Donovan; I’m halfway through the season and loving every minute of it – the performances are outstanding (how great are Liev Schreiber, Paula Malcomson and

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Maple banana cake with caramel drizzle + an amazing movie trailer

Weeks ago the trailer for Foxcatcher was released and my interest in the movie skyrocketed – I’d read about it and seen a couple of photos (in which both Mark Ruffalo and Steve Carell look unrecognizable) and the trailer just made me even more curious (oh, the joy of a perfectly put together movie trailer!).

I find it remarkable when an actor chooses a project that is completely different

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Blackberry and almond upside down cake + a memory from long ago

The first upside down cake I ever saw was a pineapple one made by Ofelia on TV – I believe it’s fair to say that she was be the Brazilian equivalent to Julia Child and I loved her cooking show when I was younger (11-12 years old, to be more precise). Back then, her show was aired weekday mornings, while I was at school, but my brother would tape it every day for me – you might think he did that

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Frangipane ripple lemon cake and directors I avoid

The posters for “Nymphomaniac” were released days ago and everyone is talking about them; I have zero interest in watching the movie because I did not like “Antichrist” and “Melancholia”. Many people I know tell me I should watch “Dancer in the Dark” because they’re sure I would love it but I really don’t feel like it – those other two movies made me quit Lars Von Trier, if not for good, for a

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Hazelnut Gâteau Breton, Niki Lauda and Daniel Brühl

As a kid, I hated Formula 1 – back then most of the races took place in Europe which caused them to be aired here in Brazil in the morning, and it made me really mad that something so boring would be on TV instead of my beloved cartoons. :) However, there was a pilot that I found super cool: Niki Lauda – I thought it was amazing that someone so badly burned could be such an amazing driver and

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Back from vacation with fresh orange pound cake with passion fruit icing

Hey, everyone!

After a couple of weeks on vacation I am back home, tired and immensely happy. I haven’t baked in a while but have a delicious cake recipe to share with you today, something I prepared weeks ago and that turned out really good. The passion fruit icing is completely optional: in fact, I personally liked the cake better without it.

Oh, and I’ll be answering your questions and

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Lemon and blueberry cornmeal cake

Even though I’ve been very focused on my inventory project (two years now, wow) I still love to go around the supermarket aisles to see if there’s anything new I haven’t tried yet – my husband says that if we went grocery shopping at the same time with the same list on our hands he’d be finished in half the time (and he’s right). :D

Weeks ago I discovered a new brand of corn products, a

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TRIPLE LAYER CHOCOLATE DIPPED STRAWBERRY CHEESECAKE

This cake was made for my hubby's 40th birthday!  He is gluten free, so I used 2 layers of flourless chocolate cake and one crustless chocolate cheesecake.  In between the layers you find a delicious caramel layer!  The cake is coated in chocolate ganache and topped with chocolate dipped strawberries!!!

Flourless chocolate cake layers:
PREHEAT OVEN TO 375. LINE TWO 9-INCH ROUND CAKE PANS WITH NONSTICK FOIL.

IN MICROWAVE,  MELT:
8 OUNCES BITTERSWEET CHOCOLATE CHIPS
2 STICKS BUTTER

ONCE MELTED, ADD:
1 1/2C. SUGAR
6 EGGS
WHISK WELL.

ADD 1C. UNSWEETENED COCOA POWDER AND WHISK TO COMBINE.  DIVIDE BETWEEN PANS. BAKE FOR 20-25 MINUTES. COOL COMPLETELY REMOVE FROM FOIL AND FREEZE THE LAYERS.  

CRUSTLESS CHOCOLATE CHEESECAKE:

8 ounces dark chocolate chips, melted and cooled

3 eggs

24 ounces cream cheese, room temp

1 cup sugar

Heat oven to 325°F.
Line 9 inch cake pan with nonstick foil. 
Beat cream cheese and sugar until well blended. Add chocolate; mix well. Add eggs, 1 at a time, until blended.  Pour into pan and bake 45-55 mins.  Cool completely and freeze layer.

For the caramel filling, microwave:
1/2 can sweetened condensed milk
20 Kraft caramel squares
2 1/2 Tablespoons butter
Once smooth, let cool to room temp.

Assembly:
Lay a frozen flourless cake layer on a plate.  Top with half of the caramel sauce.  Next, put the cheesecake on top.  Add the rest of the caramel on top of the cheesecake.  Place your second flourless cake layer on next.  Chill while you make ganache.

Ganache:
Microwave together:
4 ounces dark chocolate chips
1/2c. heavy cream
Once smooth, add 2 tsp. light corn syrup and stir. Let thicken a bit as it cools.  Can speed this in the fridge for a few mins.

Strawberries:
Melt Dark chocolate chips and dip your berries.  Lay on wax paper to set up.

Pour cooled ganache over the cake and place in fridge just to set the chocolate.  Decorate with the strawberries on top! 

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RED VELVET CHEESECAKE!!!!

RED VELVET CAKE:
2 1/2 cups flour
1 1/2 cups granulated sugar
 3 tablespoons unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs, 
1 1/2 cups vegetable oil
1 cup buttermilk
red food coloring gel, add till right shade of red
2 teaspoons vanilla
2 teaspoons white vinegar
Preheat oven to 350 degrees 
Grease and line  two 9-inch round metal baking pans with parchment and grease again.
In a large bowl, whisk together flour, sugar, cocoa, baking soda and salt.  Add eggs, oil, buttermilk, food coloring, vanilla and vinegar to the flour mixture. Beat until blended well.  Divide into the pans and bake approx 30 minutes.  Cool and then flip out.  Freeze until ready to use. 

CHEESECAKE:
4 (8 ounce) packages cream cheese
1 2/3 cups sugar
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 large eggs
3/4 cup heavy whipping cream

I LIGHTLY BUTTERED A 9-INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.

BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.


CREAM CHEESE FROSTING:
2 1/2 cups powdered sugar
Two (8-ounce) packages cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 tablespoon vanilla
Beat all in an electric mixer until well combined.

Assembly: 
I wanted the red velvet layers thin, so I sliced each one in half.  Use the cut parts to crumble and attach to the sides of the cake after frosting is on!  Or, keep the layers thick if you prefer!  Place one red velvet layer on a plate. Top with cheesecake layer.  Place next red velvet on top.  Frost entire cake and apply cake crumbs to sides.   Chill and slice! 

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Apple, raspberry and pecan muffin cake + "The Great Australian Bake Off"

After the disappointment with American version of “The Great British Bake Off” I wasn’t sure I would watch “The Great Australian Bake Off”, but when I read that Dan Lepard would be one of the judges I immediately changed my mind: I’m a huge fan of his amazing recipes, each and every one of them I have tried so far turned out delicious. The other judge is Kerry Vincent and the woman is merciless

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Cornmeal cake with passion fruit glaze and a childhood memory

Days ago, while remembering my childhood and my beginning as a cook, I thought of the first cake I ever made and it occurred to me that I hadn’t made it in years. Many years. It was a bolo de fubá, a cake made with corn flour (not corn starch), a sort of very fine cornmeal – I instantly craved that cake but no longer had the recipe. Luckily, I knew exactly where to find a great recipe for it:

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POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cups cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup hot coffee
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoon pure vanilla extract



1. Adjust oven rack to the middle position. Preheat oven to 350 degrees F. Butter and line 2, 8-inch baking pans with parchment paper. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
4. Divide batter among cake pans and bake until a toothpick inserted comes out almost clean, about 35 to 40 minutes. Let cake cool in pans about 10 minutes then remove from pans and cool on a cooling rack until completely cooled. I froze mine at this point, overnight.
For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature3/4 cup sugar2 tsp. vanilla extract1/4 tsp. salt2 eggs3/4 cup sour cream7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs, one at a time.  Add sour cream.  Fold in crushed Oreos. 
Line bottom of an 8 inch springform pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 

Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 


To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.



Adapted from Rebekah's Family Food & Fun

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Caramel cake and my bookshelf is back

I have told you before about my love for simple cakes: they’re good on their own, with a cup of tea in the winter or a glass of cold milk in warm days, and with the help of some poached fruit and vanilla ice cream or whipped cream they can be transformed into delicious desserts.

This is a very simple cake – just as I like it – but the caramel glaze turns it into something even more delicious:

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Passion fruit drizzle cake, zombies + some improvising

Weeks ago, my sister and I were determined to go to the movies, but the options were very limited: some of the movies weren’t interesting, and some of them we’d already seen. That way, we ended up watching “World War Z” and, several screams later, to my surprise, I kind of liked it, zombies and Brad Pitt and all – I guess I should thank Marc Forster for that, since he directed two favorites of

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Chocolate marmalade slump cake

An open jar of marmalade in the fridge – left from making brioche – had to be used and since it was such a delicious product I had to make something just as good. Lucas Hollweg’s cake was the perfect choice: moist, full of chocolate flavor and gluten free (for those of you who follow that kind of diet).

That was a good use for an excellent ingredient (not exactly like Robert Zemeckis using

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SNICKERS CARAMEL BROWNIE ICE CREAM CAKE

A bit messy? Yup!  A whole lot delish? YUP!  I mean we're having a heat wave you know....tough on an ice cream cake with dripping caramel and chocolate sauce!  Made this with my friend, so learn from us...pour on caramel and chocolate sauces when they are room temp...not hot! lol  Trust me on this one!

Ahead of Time:
Freeze ice cream of your choice (We used this one!) 
in two 8-inch pans lined with nonstick foil hanging over the edges for easy removal.  Freeze until completely firm.

Brownie layers:
Ingredients:
4 eggs
1 1/4 cups unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 Tablespoon (3 teaspoons) vanilla extract 1 cup (2 sticks) butter
2 1/4 cups sugar 1 1/2 cups all purpose flour

Directions:

Preheat oven to 350 and line two 8-inch pans with nonstick foil. In a large bowl, add 4 eggs, and beat with cocoa, salt, baking powder, and vanilla. Stir until fully combined and smooth. In the microwave, melt butter. When melted, add sugar, and stir to combine. Add warm butter/sugar mixture to the egg/cocoa mixture, stiring until smooth. Add the flour to batter and stir until fully incorporated. Spread batter into prepared pans, and smooth as needed. Bake brownies about 25-30 minutes. Test if done by inserting a toothpick.  You should find moist crumbs. Cool and cut into small bite sized squares. Adapted from King Arthur Flour

Once brownie layers are cool, pour on 1/2c. caramel sauce, 1/2c. chocolate sauce and 4 ounces chopped Snickers to each layer.  When ready to assemble place a brownie layer on a plate, top with an ice cream layer, then the next brownie layer and the final ice cream layer.  Pour on more caramel and chocolate sauce.  Top with 4 Snickers bars...all chopped up!  Cut fast and eat even faster! 
Idea inspired by Life, Love & Sugar

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