Chocoholics Anonymous

The weekend went by in a hurry…and now, it has left me cold, falling prey to the flu and blessed me with an acrid, dry throat, much to my dismay. After spending the Saturday doing nothing much, save a bit of running around in the morning, I decided to go ahead and do some baking. My weapon of choice to ambush even the most worthy opponent (read idiots who are on some diet or the other – you know who you are!) was a delish and decadent chocolate cake, replete with chocolate ganache, chocolate chips, sprinkles, caramelized walnuts and nonpareils. 

So, was it a hit? You betcha…even Yuvarj’s 5 wicket haul and half century seemed to pale in comparison. Heck, I even had guys parked to the suide of the road after the night at Zara, waiting in queue (much akin Tirupati) for their share of ‘PRASADAM’. Yes, I know I’m being vain a shell, but who cares? My cake was a hit and here’s how I did it!

Chocolate Cake with Milk Chocolate Frosting

Cake Ingredients:

·         Non-stick vegetable oil spray

·         2 cups sifted cake flour (sifted, then measured)

·         1 cup unsweetened cocoa powder (preferably Dutch-process)

·         1 1/4 teaspoons baking soda

·         3/4 teaspoon salt

·         1/2 teaspoon baking powder

·         1 1/2 cups (packed) golden brown sugar

·         1 cup plus 2 tablespoons (2 1/2 sticks) unsalted butter, room temperature

·         3 large eggs

·         1 tablespoon vanilla extract

·         1 cup plus 2 tablespoons buttermilk

·         1/2 cup lukewarm water

·         1 cup semisweet chocolate chips

Frosting ingredients:

·         24 ounces imported milk chocolate (such as Lindt), finely chopped

·         3 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

·         1 1/2 cups sugar

·         1/2 cup water

·         2 1/4 cups whipping cream

·         Nonpariels to decorate

Directions:

Cake Preparation: Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray. Line bottom of pans with parchment paper. Whisk flour and next 4 ingredients in medium bowl. Using electric mixer, beat brown sugar and butter in large bowl until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Beat in 1/2 cup lukewarm water. Stir in chocolate chips. Divide batter among prepared pans (about 2 1/3 cups for each). Smooth tops. Bake cakes until tester inserted into center of cakes comes out clean, about 22 minutes. Cool completely in pans on racks. Invert cakes onto 9-inch-diameter cardboard rounds or tart pan bottoms (cakes are delicate). Peel off parchment.

Frosting Preparation: Combine milk chocolate and bittersweet chocolate in large bowl. Stir sugar and 1/2 cup water in medium saucepan over medium heat until sugar dissolves. Boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 minutes. Carefully and slowly add whipping cream (mixture will bubble vigorously). Stir over low heat until any hard caramel bits dissolve and mixture is smooth. Pour caramel over chocolate; let stand 1 minute to allow chocolate to soften, then whisk until chocolate is melted and smooth. Chill chocolate-caramel frosting until completely cool, about 2 hours. Let stand 1 hour at room temperature before continuing. Using electric mixer, beat frosting just until color resembles milk chocolate and frosting is easily spreadable, about 1 minute (do not overbeat or frosting will become stiff and grainy). If necessary to correct graininess, set bowl with frosting over saucepan of simmering water for 10-second intervals, whisking just until frosting is smooth and spreadable.

How to Assemble: Place 1 cake layer on platter, flat side up. Spread 1 cup frosting evenly over top. Top with second cake layer, flat side up, pressing slightly to adhere. Spread 1 cup frosting over top. Top with third cake layer, rounded side up, pressing slightly. Spread remaining frosting over top and sides of cake, swirling decoratively. (Can be made 2 days ahead. Cover with cake dome and store at room temperature.)

 

Baby’s Day Out

So, it seems like the big man up there has put quite a spoke in our partying wheels and has charted out our weekend plans much before we could even say PARTAAAAAY! My best friend and her husband have been given diaper duty by her cousin (which by extension also includes me and other ‘knowledgeable’ baby handlers) and so, the kids (aged 5 and 7 years) are already creating quite a ruckus.

Adorable they are though! Extremely happy, unspoilt children who will say ‘Please’ ‘Thank You’ and ‘Sorry’ almost in repeat after each sentence. As a result of the babysitting weekend, my friends and I have decided to cook the boys a few of their favourite things. Here is what’s on the menu for tonight!

WHAT THE KIDS ARE HAVING!

Vanilla Cupcakes

·         3 sticks unsalted butter, room temperature

·         2 1/2 cups granulated sugar

·         5 eggs

·         1 1/2 teaspoons vanilla extract

·         1 1/2 teaspoons almond extract

·         3 cups all-purpose flour

·         1 teaspoon baking powder

·         1/2 teaspoon baking soda

·         1/2 teaspoon salt

·         1 cup buttermilk

Frosting

·         1 pound cream cheese

·         1 pound unsalted butter

·         1 16oz. box confectioners’ sugar

·         1 teaspoon vanilla extract

·         Rainbow sprinkles

METHOD: Preheat the oven to 325ºF. Line a 12-cup muffin tin with paper liners. In a mixer fitted with the paddle, attachment beat the butter and sugar until light and fluffy. Then add the eggs, mixing well after each addition, followed by the vanilla and almond extracts. Sift together the flour, baking powder and baking soda into a small bowl. Then, with the mixer on low speed, add the flour mixture to the butter mixture, alternating with the buttermilk and ending with the flour.

Fill each cup 3/4 full with batter. Bake for about 20 to 25 minutes, or until the center of the cupcakes spring back when touched. Cool completely before frosting. To make the frosting cream together the butter and cream cheese until very smooth. Then add the sugar and vanilla extract and beat until smooth. Frost each cupcake then place the sprinkles on a plate and roll the sides of the cupcake in them.

The Best Macaroni and Cheese Ever

·         1 (8-ounce) package elbow macaroni, cooked and drained

·         2 tablespoons butter

·         1 clove garlic, crushed

·         1 teaspoon onion powder

·         2 cups whole milk

·         1/4 cup all-purpose flour

·         6 cups sharp cheddar cheese

·         2 cups breadcrumbs

·         1/2 cup butter, melted

METHOD: Preheat oven to 400 degrees. In a large saucepan, melt the 2 tablespoons of butter, add the garlic and cook until the garlic is softened, about 2 minutes.  Add the onion powder, then whisk in the flour and milk, then cook until slightly thickened.  Add three cups of the cheddar cheese and stir until melted in the mixture.  Toss the cheese mixture with the cooked pasta, salt and pepper to taste.  Stir the remaining grated cheese into the pasta.  Spoon into a large baking dish.

In a small bowl, stir together the breadcrumbs and melted butter.  I always like to add a bunch of freshly ground pepper and a sprinkling of sea salt to this mixture.  Spread over the pasta.  Bake in a pre-heated oven for 20-25 minutes, or until the breadcrumbs are golden brown.  Serve piping hot!

WHAT WE ARE DRINKING!

Vanilla Peppermint Martini
Ingredients

·         Candy canes

·         2 1/2 ounces vanilla vodka

·         1 ounce peppermint schnapps

·         Lime

·         Fresh mint

·         Ice

Directions: Crush your choice of candy canes to rim the martini glasses. If you don’t want to rim with crushed candy canes then just dangle a miniature candy cane on the rim of each glass. Chill the martini glasses by filling with crushed ice and cold water. Remove the water and ice from martini glasses. Wet glass rim with lime wedge and coat with crushed candy canes. Pour vodka and schnapps in a shaker over crushed ice and shake well. Strain peppermint martini into glass and add mint sprig. Drink up girls!