Halloween Trifle

I’m going to drop some embarrassingly honest Julie history on you.

A few years ago I ate out pretty much every meal except breakfast. My gourmet kitchen offerings back then? Something along the lines of 2 cans of chili dumped in a bowl with a package of shredded cheese, sour cream, and a jar of salsa, microwaved until melty and disgusting and enjoyed with a giant bag of blue corn chips. No joke. We called it nachos and boy was it ever delicious. Generally, we were happier to pay someone else to prep our plates, so we’d stop at Rubios or Panera. I’d order something one might consider on the healthy side - by comparison to some of their other offerings - a burrito bowl, or a cup of soup and half sandwich. But let’s be honest, I couldn’t say no to just one fish taco on the side, or a stop at Maggie Moos next door for ice cream.

I never exercised with any regularity. I couldn’t run for 5 minutes, let alone a mile. Even the sensation of my heart rate in the proper cardio zone had me asking my doctor if I had exercise induced asthma. Oh, you mean it’s supposed to feel like I’m gonna keel over and die? Ick! There were bouts of motivation where Husband and I would trek out to the gym for a couple of hours - once or twice a month at our best - and eke out some semblance of a workout. But wouldn’t you know it, I only ever put on pounds. Maybe it’s because we’d always stop at Jamba Juice on the way home from those workouts?

I admit, I was a victim of the Chili’s quesadilla explosion salad - the one that famously caught flack when they started posting the nutritional stats on their website. The “healthy option” many of us were outraged to learn actually had 1200 calories. But let’s not blame Chili's for my dissatisfaction with the scale. The choice of where to eat and what to order was all mine. In the end, my seemingly good habits were bad habits, and my bad habits were downright disgustingly awful habits. No wonder every shopping spree had me wondering why the clothes kept getting smaller and smaller!

So what changed? Looking back, everything. But not all at once. I didn’t wake up one day and say to myself "From this day forward I will change all my habits." Heck no! When did it change? I can’t even pinpoint how long it’s been since I lost that first pound. It was so gradual and non-purposeful. Has it really been almost 3 years?  I started reading a food blog or two. I tried a recipe here and there to pretty good success. I started going for walks, and playing around on that new-fangled Wii Fit. I did things that required a small, doable change. And when I got comfortable with that routine, I did a little more.  Can you believe just being a little more mindful of the choices I made and being a little more realistic about what those choices meant would get noticeable results?  How noticeable?  Well, I lost that first pound.  The hardest pound of my life.

I’ve been seeing a lot of posts by food bloggers I follow talking about their struggles with balancing food obsession and a healthy lifestyle. It really got me thinking about my own weight loss journey, and looking back, my food obsession and weight loss developed hand in hand. Go figure.

Now that I eat salads heavy on vegetables and light on dressing (and no cheese quesadillas on top), I can work in a little dessert without totally undoing my day. Like cookies. And mousse. And curd. All together in a trifle. I had never made a trifle. I would even go so far as to say I didn’t think I was much of a trifle person. But I take it back! Trifles are as awesome as the delicious components that are their makeup.

This trifle came about so very randomly. I got a bag of oranges four CSA shipments in a row. I was overwhelmed with oranges! But I didn’t want to just juice them. I wanted to really use their orange essence in something that would showcase their awesomeness. Because oranges are awesome. Sweet. Acidic. So I decided to make a curd. Despite the unfortunate name, curds are delicious. They’re bright and tart; sweet and creamy. But generally not something to enjoy alone. They’re a great accompaniment. 

Accompany what? Chocolate, of course! I originally considered pudding, but Husband requested chocolate mousse. Good call. So glad I listened. The light as a cloud, bittersweet mousse contrasted so nicely with the heavier, creamier sweet yet tart curd.  And this curd was all about the orange essence.  I didn't just use orange juice, you see.  I reduced it first. So I could get as much orange flavor out of those babies as possible!  And if you have to ask if I boozed it up, do you even know what blog you’re reading? I opted for Grand Marnier in the chocolate mousse to compliment the orange curd, and bourbon in the orange curd because I love the dimension the smokiness adds.

The flavors together were wonderfully indulgent, and the layers of orange and deep brown made me think instantly of Halloween. But I wanted a crunch element for texture, and what’s a Halloween treat without pumpkin? I love pumpkin! It pairs great with chocolate and orange. So I made the crunchiest cookie I could think of: biscotti! Pumpkin biscotti to be exact. It’s crunchy yet slightly crumbly texture was perfect for crumbling in between the chocolate mousse and orange curd layers, or leaving whole and dunking.

Who needs chili reminiscent of dog food in nachos when you can have this?  Definitely a small change for the better.

Any personal Halloween confections being made in your house this year that are strictly for personal, non-treat-or-treater enjoyment? 

  

Halloween Trifle

Makes ~8 individual trifles, depending on your container, or 1 big one

4 cups chocolate mousse (recipe below)
3 cups orange curd (recipe below)
8-10 pumpkin biscotti (recipe below)

1. In a 4-6 oz. glass container (like a glass mug or jar), spoon in a layer of chocolate mousse, about 2 TB. Add a layer of orange curd, a little shy of 2 TB. If you want the biscotti crumbled directly into the trifle, crumble about ¼ of the cookie over the orange curd. Continue layering until you reach the top of your container, ending with a chocolate mousse layer. 
2. Repeat for as many containers as you would like to prepare.
3. Alternatively, if you are doing one big trifle, just follow the same procedure, but increase the quantities until you have an inch or so for each layer (or however you prefer it!). 

Chocolate Mousse

Adapted from David Lebovitz

Makes 6-8 servings

6 ounces bittersweet chocolate, chopped (I used 70%)
6 ounces unsalted butter, cut into small pieces
¼ cup dark-brewed coffee
¼ tsp of sea salt
4 large eggs, separated
⅔ cup, plus 1 TB sugar
2 TB Grand Marnier (or bourbon)
1 TB water
½ tsp vanilla extract

1. In a bowl set over a pot of gently simmering water, melt together the chocolate, butter, coffee, and salt, stirring frequently. Once smooth, remove it from the heat to cool down.
2. Fill a large bowl with ice water and set aside.
3. In another bowl set over the pot of gently simmering water, whisk the egg yolks with the ⅔ cup of sugar, liquor, and water for about 3 minutes until the mixture is light and thick, like runny mayonnaise. Whisk constantly so the yolks don’t curdle. 
4. Set the bowl with the egg yolk mixture in the bowl of ice water and beat until cool and thick (it will make thick ribbons when you bring your whisk out of the bowl). Then fold the chocolate mixture into the egg yolks. It might look broken at first, but just keep mixing, and it’ll smooth out.
5. In the bowl of a stand mixer (or by hand if you have the stamina), beat the egg whites with the salt on medium-high speed until frothy. Continue to beat until they start to hold their shape. Whip in the tablespoon of sugar and continue to beat until thick and shiny, but not completely stiff (don’t over-beat!), then add the vanilla and mix on low to combine.
6. Fold one-third of the beaten egg whites into the chocolate mixture to lighten it, then in two increments, fold in the remainder of the whites just until incorporated, but don’t overdo it or the mousse will lose volume. It’s ok to have a few white streaks.
7. Transfer the mousse to a serving bowl and refrigerate for at least 4 hours, until firm.

Orange Curd

Adapted from Ina Garten

Makes about 3 cups

4 oranges, at room temperature
¾ - 1 cup freshly squeezed orange juice (from the 4 oranges above)
1 ½ cups sugar
½ cup (1 stick) unsalted butter, at room temperature
4 large eggs, at room temperature
1 large egg yolk, at room temperature
¼ cup bourbon (or Grand Marnier)
⅛ tsp sea salt

1. In a small saucepan, bring the orange juice to a rapid simmer and reduce until you have ½ cup of liquid. Set aside to cool.
2. Remove the zest from the oranges with a vegetable peeler or zester, no pith please. Put the zest in the bowl of a food processor. Add the sugar and pulse until the zest is very finely minced and evenly distributed among the sugar. 
3. Cream the butter in the bowl of an electric mixer fitted with a paddle attachment. Add the sugar/orange zest mixture and beat on medium speed until it is light and fluffy, a few minutes. Add the eggs and egg yolk, one at a time, then add the reduced orange juice, liquor, and salt. Mix until combined.
4. Place a mesh strainer over a medium bowl and set aside. Pour the mixture into a medium saucepan and cook over low heat stirring constantly for about 10 minutes, until it is thickened enough to coat the back of a spoon (~175 degrees if you have a candy thermometer). Be careful not to overcook, or it will curdle. Remove the mixture from the heat and pour it through the strainer set over the bowl. Refrigerate the curd until fully cooled, a few hours. It will thicken further as it cools.

Pumpkin Biscotti

adapted from Simply Recipes

Makes about fifteen cookies

1 ½ cups of flour
1 cup whole wheat flour
1 cup of sugar
1 tsp baking powder
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ginger
¼ tsp cloves
¼ tsp kosher salt
2 eggs
½ cup of pumpkin purée
1 TB bourbon
1 tsp vanilla extract

1. Preheat the oven to 350 degrees. In a large bowl, sift together the flour, salt, sugar, baking powder, and spices.
2. In another bowl, whisk together the eggs, pumpkin purée, bourbon, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to incorporate the ingredients.  The dough will be crumbly.
3. Flour your hands and a clean kitchen surface and lightly knead the dough until it is uniformly mixed. It will be a little on the sticky side. On a baking sheet lined with parchment paper, form the dough into a large log, about 1 inch tall and 15 inches long. Bake for 22-28 minutes, until the center is firm to the touch. 
4. Reduce the oven temperature to 300 degrees. Let the biscotti cool for 15 minutes and then, using a serrated knife cut into pieces about an inch wide. Lay the cookies flat on the baking sheet and bake for another 15-20 minutes. Let them cool completely.

Mint Chocolate Chunk Ice Cream

If you can believe it, I was never a big fan of mint. When I was a kid I hated anything with the slightest hint of mint. Believe it. You can see where I’m going with this...

It blows my mind how many foods I didn’t like as a child, considering how much I now profess my undying love for them. Forbidden foods that wouldn’t make it past my picky trap as a kid?

Meat (except the ground up, super processed, exceedingly disgusting kind)
Poultry (absolutely none of it)
Fish (except tuna, canned of course)
Avocado (because my sister didn’t like guacamole and I idolized her)
Eggplant
Polenta
Pine nuts
Caraway seeds
Bok Choy
Mint-flavored anything

Those are the stand-outs. I’m sure given inputs from my family, that list would double. Now? Avocado is my fatty fatty fat fat of choice in any application I can squeeze it into. There’s no animal, bird, and swimming creature I can think of that I wouldn’t try and most likely enjoy (except the taboo ones like dolphin!). I love it all. And life is so much easier when you’re a good eater. I am no longer the soup and salad cheap date my best friend’s mom said I was when I was 14. That’s a lie, I totally am. Good soup and salad is the ultimate. Course, nowadays salads aren’t the cheap date entree they used to be. Don’t even get me started.

Am I totally weird in my taste bud 180? Are there foods you hated as a child, genuinely gave a second chance to as an adult, and to this day cannot stand? Odd psychological circumstances not withstanding. I’m curious only because I can’t relate! I know my sister now crushes on guacamole as hard as I do. Husband never had a food he wouldn’t eat growing up. His parents were lucky.

Even though I now have nothing but love for mint, I wouldn’t say it’s high on my list for devoted enthusiasm. Though let’s face it, when it comes to food, I can still scrounge up a fair amount of enthusiasm even for the very bottom. I’ve come to realize it depends on the execution. While on my tour at the Theo Chocolate Factory, we got to try a rather pathetically small portion of a truffle. Husband chose mint. At first I was disappointed by his selection because I knew he’d want to share and have half of my fig & fennel truffle, and what’s so special about a mint truffle? And this is why I should always listen to Husband. My truffle was only just ok, but that mint? Amazing! It tasted like someone wrapped a square of soft chocolate in a mint leaf. In a good way. No mint extract or anything artificial. When we were trying to narrow down our purchases in the store (we started with one of every item sold in the store, and took things out of the basket from there...), we found a section of chocolate that was, well, basically like the remnants section of a fabric store. It was plastic bags full of the odds and ends of chocolate bars. Not pretty, not packaged, but cheaper and just as delicious. And they happened to be the mint flavor that day. Score!

You can see where I’m going with this.

This ice cream was born of a half-eaten bag of mint chocolate bar bits and 5 leftover egg yolks. Of course it was. It’s a chocolate ice cream base, because Husband doesn’t feel like he’s eaten dessert unless chocolate was overwhelmingly featured in every aspect involved. I don’t know why he even bothers. He should just eat a whole bar of chocolate every night. He’d probably complain it needed more chocolate. This is the guy who claims to love garlic, but aside from eating a straight clove, can never seem to taste it. But just chocolate wasn’t special enough for my special chocolate. I wanted to capture and bring out the mint essence. Without the fake stuff.

Pay no attention to that vanilla extract behind the curtain! Not everyone can afford vanilla beans!

Luckily, making mint chocolate ice cream is just as easy as making chocolate ice cream. There’s just the easy added step of steeping fresh mint leaves in the heavy cream while you warm it up. I actually ran out of time while attempting my ice cream base one evening after work, so my cream and mint actually got it on in the fridge, overnight. If you can swing it, the longer you can let them get to know each other, the mintier you end cream will be. But it really needn’t be a 3 day process. I’m confident a few minutes while it warms is plenty for those minty oils to work their devilish ways.

This ice cream turned out so good. So good. Like the kind of good where you take a minute to marvel that it actually came from your own two hands. I finally get mint chocolate. What all the rage is about. It’s the creamy, bittersweet taste from any good chocolate ice cream, plus this amazingly refreshing, fragrant essence of mint. It’s a natural pairing. Like chipotle and chocolate. I majorly heart that too. Essence.

I might be a bit obsessed with essences lately.

I was concerned the mint chocolate chunks from the leftover bars would get lost and wasted, but it was all for naught. Every bite with a chunk was that much mintier and more delicious. Definitely better than just eating it straight up. Would I make this ice cream with only regular chocolate chunks? Heck yes! The ice cream holds its own in the mint department, for sure. And regular chocolate chunks are still a nice textural contrast. Gotta have some crunch.

Give it a try! I hear it’s national ice cream month or something. Though I’m pretty sure every hot day of summer is national ice cream day, whether it falls in June or August. So says my ice cream maker. 

PS: Can we just not even talk about these pictures?  Ice cream food styling is just beyond me without a real ice cream scoop and cute clear vessel.  Pretty pics just ain't happening.

Mint Chocolate Chunk Ice Cream
Adapted from Annie’s Eats Chocolate Ice Cream Recipe

Makes ~ 1 ½ quarts

Ingredients:
2 cups heavy cream
¼ cup fresh mint leaves
3 TB Dutch-process cocoa powder
5 oz. bittersweet chocolate, finely chopped
1 cup whole milk
¾ cup sugar
Pinch of kosher salt
5 large egg yolks
½ tsp vanilla extract
2 TB bourbon
1 cup good chocolate bar (preferably mint flavored), chopped into chunks

Directions:

1. Massage the mint leaves in your hands a bit to release the oils, and then combine them with the cream in a medium saucepan over medium-low heat. Let the mixture warm up and infuse for at least 20 minutes. I let it sit overnight for ultimate mint flavor.
2. Pull out the mint leaves, and wring them out to get every drop of mint flavor in the cream. Increase the heat to medium-high, add the cocoa powder, and whisk until it is fully dissolved. Once the mixture comes up to a bare boil, reduce the heat back to medium-low and let simmer for 30 seconds, whisking constantly. Remove the pan from the heat, mix in the bittersweet chocolate and whisk until it is melted and smooth. Transfer this mixture to a medium mixing bowl, and set a fine mesh strainer over the top.
3. In the same saucepan, combine the milk, sugar and salt and warm the mixture over medium heat. In a small mixing bowl, whisk together the egg yolks. When the milk mixture is warm (not quite to a boil), temper the eggs by very gradually whisking the milk mixture, a little at a time, into the egg yolks, beating constantly. Return the egg-milk mixture to the saucepan and continue heating over medium heat, stirring constantly and scraping the bottom and sides of the pan with a spatula, until the mixture is thick enough to coat the back of the spatula (or 170-175° F on a thermometer). Remove it from the heat, and pour the mixture through the strainer into the chocolate-cream mixture and stir to blend. Stir in the vanilla extract and bourbon.
4. Cover with plastic wrap and chill overnight in the refrigerator. Once the mixture is well chilled, freeze in an ice cream maker according to the manufacturer’s instructions. Once churned, add in the mint chocolate pieces. Store in an airtight container and freeze.

Chocolate Strawberry Ricotta Tart

I had a thought the other day - yep, just the one.  If I could go back in time and talk to my teenage self, what would I say?  We’ve all had this thought, right?  Though you probably have other thoughts to go with it.  High school.  Hormones.  Literal growing pains.  ‘Nuff said.

I would skip the clichéd advice: It gets better.  High school is something to be gotten through, everyone hates it.  All the things that seem epic today will be so small tomorrow.  Because really, we all did get that advice, one way or another, in high school, and it did squat to make it any better.  So nevermind that stuff.  Here’s what I would tell my younger self:

1. Own it.  Whoever you are, whatever you do, own it.  When people say “be yourself”, they really mean, don’t be embarrassed by whatever “yourself” is.
2. You are as apathetic as you are passionate.  Don’t feign apathy for the things you are passionate about.  Don’t feign passion for the things you are apathetic about.  People will just have to get over that you love Star Trek: TNG and listen to your parents’ Queen CDs, and you could give a rat’s furry tail about conch shell necklaces or Tupac.
3. You’re tall.  Buying pants that fit is a pain in the rat’s furry tail, and all the cute boys are self-conscious about it.  Can’t say that ever gets better.  But it does mean you’ll end up with someone tall.  Go ahead and buy some heels.  People will just have to get over it.
4. Learn to eat!  I don’t mean quantity.  You’ve got that down.  You say you don’t like meat, and a slew of other foods.  In reality you do.  Now it’s your turn to get over it. Open your mind.  And stop picking all the cashews out of the cashew chicken.  The family really hates that.
5. Get your rat’s furry tail in the kitchen – and not to make grilled cheese or Stouffer’s mac and cheese!  Look, Mom works hard all day and then comes home to a house full of people whining for attention and wanting things, and still has to get dinner on the table in an hour or all the whining steers towards hunger pangs.  You, on the other hand, get home from school to an empty house with, let’s face it, no intention of starting homework so early.  You might not realize how much you enjoy cooking just yet, but for how much Mom would appreciate the salad already made, or a pasta sauce already done up, it’s not really about that.
6. And finally, read more books and watch less television.  You’ll be so glad you did.

I’ve got you thinking now, haven’t I?  Let’s hear it.  What would you tell your teenage self?

What’s this got to do with ricotta cheese, strawberries, and tarts?  Nothing!  Though I could have been enjoying it in my life a lot sooner, had I listened to myself about number 5.  That will just have to do for a segue.  It’s my blog, and I can be random if I want to!  Now, onto the chocolate graham cracker ricotta strawberry tart!

A chocolate graham cracker ricotta strawberry tart to anyone who can say “chocolate graham cracker ricotta strawberry tart” 10 times, fast.

This creation came about by a need to use up soon-to-go-stale graham crackers (They should sell graham crackers in packs that are exactly enough for a tart or pie crust, so you don’t have to worry about how much you need to grind into crumbs, or whether you have enough left in the box.  I’m totally marketing that idea.  Don’t steal it, k?), ricotta cheese (because in a moment of utter stupidity I wasn’t sure if 32 oz. was enough for a recipe that called for 2 cups, so I bought 15 oz. more), and strawberries from my CSA box.  Because Husband would ultimately be eating it, I decided to incorporate chocolate as well.  Lots of it.  It just made sense.  I considered dotting the tart with fresh strawberries at the end, but a recent failed attempt at strawberry rhubarb pie left me with a need for cooked berry vindication.  Always drain your strawberry juices people!  Also, when you strain them into, say, a small saucepan and simmer them until they cook down into a lusciously sweet syrup, you’ve got the mighty fine makings of something to brush onto this tart at the end.  Yeah, I did that.  I shudder to waste one ounce of strawberry essence!

To break it down, the crust is graham crackers and pecans and cocoa powder.  Pecans because I ran out of graham crackers (which would not have happened, had the product I mentioned existed!), and also because they’re delicious.  Cocoa powder because I wanted the chocolate flavor to really come though, and also because it’s delicious.  I didn’t add sugar.  I thought the sweetness from the rest of the tart and the sugar already in the graham crackers was plenty, but there’s also a lot of cocoa powder in it, so I could see it being too much for some.  I recognize my sweet tooth, while very demanding, is also very susceptible to being overwhelmed.  Husband agreed the level of sweet was spot on, but a tablespoon of sugar could be thrown in without any harm.

The filling is my leftover 15 oz. container of ricotta cheese, the usual sweeteners and stabilizers, and melted chocolate.  Why is ricotta cheese and sugar so good?  I wonder if my sister, who hates the combination of cream cheese and sugar, also hates ricotta and sugar.  They’re totally different flavors, but maybe the dislike stems from disconcertion over mixing savory cheese with enough sugar to transform it to a decidedly dessert setting?  Creamy, salty, and sweet?  It’s a-ok in my book.  You’ll have leftover filling.  A fair amount.  It’s not ideal, but I didn’t want to mess with untested ratios, and it uses a standard 15 oz. container.  Not to mention, what are you going to do with just a little extra ricotta?  Instead you’ll face a bowl of delicious filling with no home besides your stomach as you try to resist just another spoonful while you wait for your tart to bake and your strawberry juices to reduce.  You’re welcome.

My strawberries were tiny, so I didn’t end up using the full 16 oz. package, but I’m confident more regular, American strawberries would yield the perfect amount.  The more strawberries, the better I say!  This tart takes forever to bake.  An hour?  What is in there that takes so long to become un-jiggly?  No idea.  Of course, checking the doneness at 40 minutes, and every 5 minutes thereafter probably extended the baking time a wee bit.  I was so afraid of over-baking!  It actually ended up taking an extra 10 minutes or so. But once it was done, and the syrup was brushed over the top, and it had cooled in the fridge…such good stuff.  The rich chocolate, earthy yet savory cheese filling, and texture from the crust all contrasted nicely.  The strawberries had a lusciously soft bite and sweet flavor, not to mention the syrup essence!  The whipped cream on top isn’t completely, necessary, per se, but I did try it both ways, and the airy, creamy element was a definite plus.  All in all, we both loved it and I wouldn’t change a thing. Oh, did I mention I infused a good amount of Grand Marnier in there? Yeah, I did that. It was tasty.

Except maybe how many spoonfuls of leftover filling I ate.


Have any tasty creations ever spawned out of your kitchen because of an abhorrence for wasted food?  Or a food fail?  Are they all the tastier for it?

Chocolate Strawberry Ricotta Tart

For the crust:
6 oz. graham crackers
2 oz. pecans
8 oz. (1 stick) butter, melted
1 tsp orange zest
¼ cup cocoa powder
2 TB sugar

For the strawberries:
1 lb. strawberries, halved and hulled
¼ cup sugar
2 TB Grand Marnier

For the filling:
15 oz. ricotta cheese (I used part skim), room temperature
½ cup honey
2 large eggs, room temperature
2 TB Grand Marnier
1 tsp orange zest
1 tsp vanilla extract
¼ tsp kosher salt
4 oz. bittersweet chocolate, melted*

1. Preheat the oven to 350 degrees.
2. In a food processor, pulse together the graham crackers and pecans until they are small crumbs.  Add the orange zest, cocoa, and sugar and pulse until it’s mixed.  Add the melted butter and process until the crumbs are coated.
3. Prepare a 9” tart pan with baking spray.  Press the crumbs evenly around the bottom and sides of the tart pan.  Bake the crust for 10 minutes until it is toasted and set.  Let cool.
4. In a large bowl, stir together the strawberries, sugar, and Grand Marnier.  Let it sit for about 20 minutes, or until the strawberry releases some of its juices.
5. In the bowl of an electric mixer fitted with a whisk attachment, mix together the ricotta and honey until they are well incorporated.  Add the eggs, one at a time, mixing until they are incorporated.  Add the Grand Marnier, orange zest, vanilla, and salt, and mix to combine.  With the mixer running, slowly pour in the melted chocolate, and mix until everything is well combined.
6. Pour the filling into the cooled crust.  Top the filling with the strawberry halves, reserving the juices left behind in the bowl.  The strawberries will sink a bit.**  
7. Bake the tart for about an hour, or until the filling is set and a toothpick inserted in the middle comes out clean.  
8. While the tart is baking, transfer the reserved strawberry juices to a small saucepan.  Over medium heat, bring the juices to a simmer and cook until it is reduced by about half, about 10 minutes.
9. Once the tart is out of the oven, either brush or drizzle the strawberry syrup over the top.  Cool completely in the refrigerator for about 2 hours before serving.

*To melt the chocolate, microwave the chopped up chocolate, stirring every 15 seconds until it’s melted.

**If you prefer your strawberries less cooked, and more on the surface of the tart, put the tart in the oven without the strawberries on top.  After about 30 minutes, when the filling has set up a bit, remove the tart from the oven, set the strawberries on top of the filling, and put it back in the oven to cook for the rest of the time.

In Which I Talk About Food, Near and Far

Been cooking.  Been baking.  Nothing I'm ready to share yet.  Lame, right?  But my mother taught me sharing is caring*, so here we are.

• I made this roasted mango salsa from Cara's Cravings.  Have you checked out her blog?  It's lovely.  I used jalapeno instead of habanero because that's what I had on hand.  I reserved the ribs and seeds in case I needed some extra spice, but it totally wasn't needed.  I had one spicy jalapeno!  I don't buy the ones with perfect skin.  I buy the ugly ones.  They're spicier.  I mixed a few tablespoons with a mashed avocado and lime juice.  Best guacamole ever.  Don't have fresh mango?  They sell it frozen at Trader Joe's.  That's what I used.  Works great.

• I was in Seattle last weekend.  My friend was not only nice enough to get married and invite me, but he had the consideration to live in Seattle at the time.  It's a beautiful city.  Wonderful.  One of my favorites.  And I'm not even a city person, generally.  This friend's bride is the maid who caught the bouquet at my wedding 5 years ago.  It was nice to be a part of their big day and remind them of that moment.
• Husband and I toured Theo Chocolate Factory.  It's organic and fair trade.  More importantly, it's delicious!  It was interesting how the beans from different regions create such different finished chocolate bars.  I tried a 91% chocolate bar that was actually quite fruity and smooth.  I once tried a 89% chocolate bar in Paris.  It tasted like dirt.  How did I taste so many different bars without going broke?  That would be the overflowing mounds of samples they have dotted throughout their store.  Yeah.  Go there.  You're welcome.

• I also made sure to schedule a trip to World Spice Merchants.  I spent at least an hour in there.  Smelling mixtures in jars.  Over and over.  Unable to decide between the 20 different blends of Middle Eastern curry.  Not even counting the Asian curries. I had to call Husband over to trim my list down to something manageable.  The place is amazing, but I'm way to indecisive to handle it without an adult to hold my hand.  They give you the option to get your spice blends freshly ground while you wait or whole to grind at home.  That's understanding of quality!  Alton Brown featured the place in an episode of Good Eats.  That's how I discovered it.  Thanks Alton!

• Even had time to squeeze in a quick wine tasting at Chateau St. Michelle.  Their tasting room is so unique.  It's a large and open room that is made to look like an outdoor patio.  Smart, since they live in an area that gets a tad bit of rain.  Beautiful grounds too.  The wine was ok.

I'm still dreaming of my time there.  It was magical.  So was that salsa.  I'm still dreaming about it too.  I'm glad my friend just gave me more avocados from her tree.  

Happy eatings!

*Pretty sure if I ever heard my mother utter that phrase, I would die of shock.  After I accused her of being a pod person.

Chocolate Covered Peanut Butter Bourbon Balls

This week’s soap box ramble will focus on shopping, and is brought to you by the letter $. Because you have to buy your food before you can cook it, right?

Facing a drastically lower income 10 months ago, I was forced to reexamine my food spending. I admit, prior to my layoff, I was spoiled. I shopped primarily at Jimbo’s out of loyalty and hoping my weekly spending would do it’s part toward keeping the only Whole Foods-like store in my area open. I loved their local, organic produce, their fresh, organic meats, their wide array of whole grain dried goods, and their minimally processed packaged food selection. I also shopped for convenience, valuing my time saved by shopping at just one or two stores a week, rather than hunting down the deals at several stores to save a few bucks. When suddenly faced with an excess of time and a deficit of money, old habits went out the window and I took the opportunity to pick up some new smart-shopper skills. I figure I can pass on a few tips I picked up while tightening the belt - not just how I saved a buck, but how I turned that into an opportunity for eating healthier foods. But first I want to preface this list by saying the very first step is to evaluate the value of your time vs. the money you could save with thriftier shopping. Obviously, if you really take the time to research the price of each product and each store to compare, are willing to hit up five or six grocery stores as opposed to just one or two, and basically able to spend hours a week being the thriftiest shopper you could be, you could save what ends up being oodles of money! But if you’re, say, juggling being a mom, working full time, and a flourishing social life, you’re probably less inclined to care if your bath tissue is 10 cents cheaper at the store across town. There’s nothing wrong with either scenario. The right thing for you is the right thing. Either way, here are some things I picked up along my miserly way that I intend to remember, no matter my food budget situation:

• Learn all of the grocers in your neighborhood, not just the big names, and decide at which stores you are willing to shop - In my neighborhood I have Ralph’s, Vons, Albertsons, Stater Bros, Barons, Jimbo’s, Fresh and Easy, Trader Joe’s, Sprouts, Henry’s, and Costco. That’s too many stores, even for me, so I decided Stater Bros and Barons I was just going to ignore because they don’t offer anything particularly different from the others. Fresh and Easy isn’t actually open yet, so I have yet to evaluate it. Jimbo’s is out of my price range. Costco is a separate beast I’ll get to later. I treat Ralph’s, Vons, and Albertsons as one store (The Megamart, I dub thee). So that leaves Trader Joe’s, Sprouts, and Henry’s as my main stores (Love them!). 
• Stop throwing away those weekly ad circulars - I used to curse the grocery stores clogging up my mail box with ads. It was such a waste, since I would throw them directly into the recycling, and I often wished for a way to opt out of having them sent. But they have become the highlight of my Monday evening. Pathetic, but true. First I check Sprouts and Henry’s. They often have similar foods on sale, but always slightly different, or one store will be slightly cheaper than the other. So I make a list of which store is carrying sale items I’m interested in. I made the mistake of not making a list in the beginning and often overpaid because I would forget the cheap apples were at Henry’s while shopping at Sprouts. Then I check The Megamart ads and pick out any extra special deals, whether $.77/lb chicken thighs at Vons, or $2 off Peet’s coffee at Ralph’s, whichever store has the deals I’m interested most in, and that’s which one I end up patronizing that week. It sounds like a big time commitment, but I actually peruse the ads while watching tv after dinner. I’m just sitting around anyway, right? 
• Be flexible with your menu - One of the reasons I never bothered checking the ads before was because I didn't much care what was on sale. I knew what I wanted to make, and I was going to make it, sale or no. Now I plan my weekly menu around the ads. I’ll often turn to Husband and say “Cauliflower, eggplant, and zucchini is on sale. I’m thinking a vegetable lasagna with a side of roasted cauliflower, does that sound tasty?” Or usually it goes more like, “Broccoli is on sale again, and I already did roasted broccoli 3 weeks in a row. I’m thinking I’ll make a white bean, broccoli, cheddar soup to spice things up.” I admit that I totally plan my meals around what produce is on sale. Hey, it works for me! If you were planning to do pulled pork and chicken is on super sale, maybe you could substitute. 
• Meat is expensive - And by meat I mean meat, poultry, and seafood. Especially seafood. I nice fillet of salmon hasn't been in my budget for a long time. But even when it’s just a couple of pounds of chicken thighs or some cheap ground beef, meat easily ends up making up half of the total cost on the receipt. If environmental and health reasons weren't enough to practice a meat-lite lifestyle, cost definitely is. I’m not suggesting conversion to vegetarianism or replacing your burger patty with a tofurky substitute. You know me better than that! I’m merely suggesting buying less. Eating less. And learning how to incorporate meat as a flavor rather than the main event of the plate. Remember, it’s not the only form of protein out there. 
• Produce is cheap - I can buy two overflowing bags of produce for under $20. How much would the equal amount of meat set you back? Hundreds? The trick is to buy what’s in season and buy what’s on sale, though that usually means the same thing. When a crop is in season, the stores get an overflow and they sell it cheap to get rid of it before it spoils. So in summer it’s zucchini and berries, in fall it’s squash and apples, in winter it’s cruciferous vegetables (i.e. broccoli and cauliflower), etc. Some produce always costs more - asparagus, winter greens, persimmons, eggplant. Some produce is always reasonably priced - celery, carrots, onions, bananas, potatoes. But even the “expensive stuff” still only sets you back a few bucks. 
• The bulk bins are your friend - Don’t fear the bulk bins! Sure, you’re forced to come up with your own air-tight packaging when you get it home, but it’s called $.99 tupperware, and it’s your friend. Dried beans, split peas, lentils, rice, quinoa, millet, almonds, pecans, peanuts, etc. These items are great because, aside from the nuts, which tend to be pricier (but worth it because you don’t typically use more than a cup or so at a time at most), they are dirt cheap and amazingly healthy. You can buy a pound of dried black beans for about a buck. That’s the equivalent of I don’t even know how many cans once they’re cooked. A ton! The trade-off is the time you take into account for soaking and cooking the beans (neither activity requires much active participation from you, it’s more a planning issue). Lentils and quinoa are two bulk bin items I’m never without because they are so fantastic in every way. They are high in protein and fiber, give you the satisfaction you get from eating carbs, but are still low in the glycemic index. They are very budget-friendly, cook up in about 20 minutes, and are very versatile for a number of varying applications. Win, win, win! My Megamart, tragically, doesn’t have bulk bins worth acknowledging, so that’s another reason to scope out the alternative markets in your area, if need be. 
• Packaged foods often make you pay more for less - There’s two main points here. First, the more hands your food passes through before it gets to you, the less fresh it’s going to be, the more stuff they’re going to add to it to keep it a viable product, the more you have to pay to recoup those costs. You’re not only paying more, but you’re also eating all the preservatives and additives they add to the food to keep it shelf-worthy for all those years. Second, all the pretty packaging itself boosts the cost. That little 2 serving box of cous cous or quinoa is probably something you could get in the bulk bin for a fraction of the cost. 
• Find the ethnic markets - Once every 2-3 months I have a list saved up of all the ingredients I need to stock up on at my local Asian market. It usually has some combination of soy sauce, rice wine, chili oil, sesame oil, seaweed, green tea, and brown rice. I can buy every one of those items at The Megamart, but for several times the cost, and without the option of selection. The soy sauce aisle at the Asian market? Dizzying. I still have it on my to-do list to find an Indian market in the hopes they have a vast and reasonably priced spice section. Sure, it’s a special trip where you’ll only pick up a few items, but that’s why you go just every once in a while. Treat it like a special occasion. 
• Join Costco - You might say you don’t need a Costco membership, you’re fine without a 5lb jar or mayonnaise. I would agree, but there is a lot more to Costco than that nowadays. When it comes to certain items, pricing at Costco just can’t be beat. A bag of fresh frozen 4oz. mahi mahi fillets for $4.99/lb - pre-portioned, convenient, and actually very delicious! I go through vanilla extract like crazy, so the huge bottle is actually totally worth it, and it’s such a deal. It’s a great place to buy pantry staples - hot sauce, green chiles, tuna, diced tomatoes, tomato paste. Sure, you’ll take awhile to go through them, but it’s canned, it’ll keep. Their prices on dairy and meats is great, though you have to evaluate your consumption needs. I can’t drink 2 gallons of milk before it spoils, so I don’t bother. But I’ll pick up a whole pork loin, portion it into 1-2lb portions when I get it home, and freeze them for easy use later. And if you’re a booze hound like my, their prices on beer, wine, and hard liquor, if you can find what you want, can’t be beat. You might even be able to share your membership. When I joined in college they let Husband (who was then merely Boyfriend) join my account, even though we weren’t related or married, so we were able to split the cost of the membership. One section to stay away from, however, is the produce section. Their prices can be confusing because they post prices by the package, but if you look in the corner of the price tag you’ll see the price per pound, and it’s generally higher than even The Megamart. And since the quality of their produce tends to be more miss than hit for me, why pay more for it? 

I could go on, but I’m sure this glimpse into the inner-workings of my miserly mind is about as much as any person can take in one sitting. Basically, I try to stay on a varied and healthy diet, spending as little as I can. Husband often commends my efforts, saying he wouldn’t even know we’re on such a tight food budget because I keep him so well fed. It’s not without effort, but I consider it well worth it.

Now that we’ve shopped, let’s eat! These little bundles of joy combine three of my favorite flavors - chocolate, peanut butter, and bourbon. Each flavor really stands outs and brings its own personality to the party. The dark chocolate shell gives you that hit of rich cocoa right off the bat, and the bit of crunch is the perfect contrast to the soft, boozy, peanut buttery goodness in the middle. Oh the middle... I don’t know how to describe it, except to say that I really love the balance of ingredients. The cream cheese and graham crackers make it creamy yet substantive. I love the sweet yet salty compliment from the sugar, salt, and peanut butter. And the bourbon rounds everything out nicely, as bourbon always does. It really tastes like you’re eating a bourbon ball, but the peanut butter by no means plays second fiddle. It’s everything that makes Reese’s Peanut Butter Cups so great, but a thousand times tastier. No joke. The first time I made these was Halloween weekend - the one time of year Husband gets to eat his favorite store-bought candy. He actually jokingly chided me for ruining the moment for him, since compared to these peanut butter balls, the Reese’s just didn’t measure up. Sorry Husband. Next year I will steer clear of making these, so you can enjoy your Reese’s in peace.

Something tells me that’s not going to fly...

These make a great party dessert. Like, say, your Superbowl party next weekend. For instance. You can make them in advance, and they’ll even do better with a night in the fridge, where the flavors can introduce themselves to each other. They are easy to serve, whether plopped onto a plate or heaped in a bowl. They are finger-friendly, no utensils or plates needed, and I guarantee your friends will not be able to eat just one, so I doubt you’ll be dealing with leftovers. Plus, what is a better way to nosh during the second half than with chocolate, peanut butter, and bourbon?

These balls come together wonderfully fast and easy right up until it’s time to coat them in chocolate. I won’t lie, that part was tricky. A total pain in the butt, even. There were casualties. Some balls just weren’t destined to make it through the molten swamp of chocolate to reach their resting place of my tupperware container. Where some balls managed to keep it together, others were made of lesser stuff and fell apart. My heart went out to them. But worry not, it doesn’t mean the balls you will inevitably lose will be ruined. I called those little mishaps “happy accidents” and promptly ate them before Husband could see what a failure I was. The things I eat do for ego’s-sake! It does mean that if you plan on a specific number, you’ll definitely want to make some extra. The first few will be the baker’s treat, and once you get the hang of it, you’ll be fine.

Happy Accident!

Besides my structural issues, I also struggled with what to call these. I couldn’t exactly walk around asking people if they wanted to try my balls, now could I? Chocolate covered pb bourbon balls is what they are. It’s descriptive. But it’s also cumbersome! See how I was too lazy to spell out peanut butter? The recipe I adapted these from were called buckeyes because they are reminiscent of the nuts that grow on the buckeye tree. Since I’m not familiar with buckeyes, and since I think that’s kind of lame, and since these have bourbon, and thus are way better, I think they deserve their own distinction. But they do kind of look like eyes, especially if you aim your skewer right through the center.

Chocolate covered peanut butter bourbon balls, you shall henceforth be known as Bourbon Blinders.

Is that stupid? It’s a little stupid. But don’t hate on my Blinders until you’ve tried one. Because then you won’t care what I call it, as long as you get to eat it. Mwhaha!

Are you planning any fun finger foods for the Superbowl next weekend? Have a better suggestion for what to call my balls? Any thrifty shopping tips my list is lacking? Send it all my way!


PS: I feel comfortable asking you to name my balls, knowing that I have just the edible kind at my disposal. Otherwise, I might be opening myself up for teasing. Thank goodness that’s not the case.

Bourbon Blinders
AKA: Chocolate Covered Peanut Butter Bourbon Balls
Adapted from Smitten Kitchen

makes about 2 dozen

1 oz. cream cheese (I used neufatel or lowfat), at room temperature
¾ cup smooth peanut butter
½ cup graham cracker crumbs
¼ tsp sea salt (or substitute kosher salt)
1 ½ cups powdered sugar
4 TB unsalted butter, melted
3 TB bourbon
1 tsp vanilla
8 oz. dark chocolate, chopped (I used 72% chocolate chips)

1. In a stand mixer fitted with a paddle attachment, beat the cream cheese and peanut butter until they are well combined. Add the graham crackers and mix until combined. Add the butter, sugar, salt, bourbon, and vanilla and mix on low speed until the sugar is incorporated, then increase the speed to medium and mix until the mixture is uniform. 
2. Line a sheet pan with parchment paper. Using a tablespoon or a 1TB scoop, shape the dough into balls and place them on the sheet pan, leaving enough space that they are not touching. Make sure you use some pressure to make them as dense as possible to avoid fall-aparts later. Place the sheet pan in the freezer for about 15 minutes so the balls will firm up. 
3. Melt the chocolate in a double boiler. Using a toothpick or thin skewer (the thinner, the better), spear a ball and dip it in the chocolate, rolling it around so it is well coated, and place it back on the parchment. My method was inserting the toothpick into the side of the ball, dunking it in the chocolate at about a 45 degree angle, and swirling it one rotation, all the way around. The more quickly you work, the less time the ball will have to fall apart in the molten chocolate. 
4. Repeat with the remaining balls, then chill them in the refrigerator to set up, about 30 minutes.

The Birthday Cake

As in the birthday cake.  The birthday cake to end all birthday cakes!  When Husband's birthday was approaching last month, I said I would cook him any food for his birthday dinner, and bake him any birthday dessert.  After much thought, he decided on sweet and sour pork for dinner (I have no idea where it came from, since I had never made it before), and his usual for dessert.  He always requests a cake, chocolate and raspberry.  This year was no exception.  The flavor combination is both our favorites.  Being the person I am...I wanted to make something special...and I put way more thought into it than I probably should have...I landed on the most complicated, but delicious cake I have ever made.

Are you ready to hear about it?

Prepare yourself.  It's quite a mouthful.  Ha!  Get it?

It's my favorite chocolate cake, layered with both raspberry filling and chocolate buttercream frosting.  It's topped with a raspberry buttercream, and then that's topped with a chocolate raspberry glaze.

I'm drooling right now.

Husband likes frosting.  I gave him some options on how to put the cake together, and he liked this way the best.  Cutting the layers in half allowed for more layers of frosting without adding more cake.  If you prefer more cake, or even just a taller cake, you could always do 3 or even 4 full layers instead of 2.  That cake would be a doozy!  Or, just keep the 2 layers in tact with only one measly layer of frosting between them.

I used some of the extra buttercream to decorate the top of the cake.  Lettering and squiggles and what not.  An expert I most certainly am not.  Fresh raspberries would have worked well too, but they were too rich for my unemployed blood.

Now this may shock you, given the subject and title of this blog, but there is, in fact, no booze in this cake.  A travesty, I know!  The recipe below contains no booze.  Unthinkable!

But fear not!  I wouldn't leave you hanging.  While this blog will, from time to time, feature recipes without alcohol, this cake could easily work some in.  And so next time I will.  I just didn't have the right booze on hand, so it was left out.  Sad, I know.  I'm talking about Chambord raspberry liqueur, of course.  Wouldn't that go nicely?  When I make this cake again I plan to incorporate it in the chocolate glaze on top of the cake, as well as brush some of the liquor on the cake layers.  Did you know brushing baked and cooled cake layers with water, simple syrup, or liquor is a good way to keep a cake moist, and in the case of the latter, delicious?  This chocolate cake definitely doesn't need the moisture, but I never say no to flavor.  If you're not a fan of Chambord, I'll bet that Godiva chocolate liqueur would be delicious as well, though chocolate on chocolate...it would probably get a bit lost.

While hunting the interwebs for ideas and recipes for what I wanted to do with this cake, I happened upon this invaluable post from Deb at Smitten Kitchen.  If you're planning to make a layer cake, it's definitely worth reading her tips for a successful cake.  My chilling technique and use of the crumb layer came from her.  And her tip for baking the cakes at a lower temperature for longer to prevent the middle from puffing up is ingenious!  Totally worked for me. Check it out.

Making this cake felt like running a marathon.  Seriously.  It took me all day.  I missed a Corgi meetup at the beach because I knew I needed every available minute of the day.  It didn't really take all day.  And it didn't require constant attention.  But I took my time, making sure not to rush, so I was sure that I would be happy with the end result.  Also, I have an issue with time management.

But it was so worth it!  This cake was by far the best cake I've ever baked.  I was afraid there would be too much going on, but since I kept the flavors to just chocolate and raspberry, the taste was complex, but still cohesive and delicious.  If anything all the different fillings and frostings added a great textural element.  Especially after refrigerating it. That chocolate cake recipe really is my favorite.  The cake comes out light and very moist, and the chocolate flavor is deep, not watered down like some other cakes can taste.  Oddly enough, I think all the different fillings and frostings actually balanced themselves out well.  Without the chocolate frosting, the raspberry in the filling and buttercream together would probably have been too pronounced. And the frosting without the raspberry filling would have left the raspberry flavor not pronounced enough.  You see?

Apparently our guests liked it because they actually took some home!  Husband freaked out a bit when he saw after only one day it was already half gone.  But he's a bit selfish (read: oink, oink!) when it comes to my baked goods.  It's endearing.  And when I sent him to work with some of the leftovers when Monday rolled around, people were actually fighting over it!  Heh, ok, not really.  But Husband did bring in a slice for our old manager, a woman who has always appreciated and encouraged my baking efforts, so I share with her as much as Husband lets me.  She was out of town, but very much wanted to try the cake, so she told him to put it in the freezer for when she got back.  A few co-workers got wind of the frozen slice, and decided to pilfer it for themselves.  They're also friends who encouraged my baking efforts, so I was glad they were able to try it, but apparently my old manager was not happy to hear the cake had not-so-mysteriously disappeared from the freezer.  Husband actually asked me to bake another cake so she could try it!  I'm nice, but I'm not that nice.  Cakes are rather expensive to make!  And remember the whole marathon comment?  Pretty sure it's not healthy to run a marathon every month.  Ok, maybe it is, but I still don't want to do it.

That reminds me of a tip for people who, like me, love to bake, but don't want the calories that come with being responsible for eating an entire cake, or batch of scones, or pan of muffins.  My first line of defense is my husband.  If anything gets past him after 48 hours, then it goes to work with him to share with his co-workers.  Only the ones he likes, though.  He thinks it's an insult to feed my extra delicious baking to people who are not worthy.  This is why I bake him cakes that take all day to make.  He's a sweetie.  But I should amend that, since there are co-workers who he likes, but sometimes he just doesn't have enough to go around to everyone because he eats half of it at his desk before sharing.  The frozen slice of cake, anyone?  Sometimes I have to give him specific instructions.

Oh, and a word of warning.  If you're going to make this cake for a dude, I wouldn't skip the chocolate glaze.  I didn't realize until I frosted the cake, but without the glaze it would be a pink cake.  I don't think Husband would have particularly appreciated a pink cake.  Just sayin'.

Portions of the cake could in theory be done the day before.  I baked the cakes the day before and froze them with no issue.  But for the filling, frostings, and glaze, I wanted to make sure it was freshly made so I didn't have any consistency issues.  If you do attempt to undertake this cake, I applaud you.  I'm sure you'll make a beautiful cake, and I hope you like how it turns out!

Husband's Ultimate Birthday Cake


The Contents:

• the cake - 2 layers chocolate cake cut in half to make 4 thin layers
• between the cake layers - chocolate frosting and raspberry filling
• on top of the cake - raspberry buttercream and chocolate glaze
• decoration for the cake - leftover raspberry buttercream for lettering or fresh raspberries

The Recipes:

The Best Ever Chocolate Cake
Adapted from the Cafe Beaujolais Cookbook

3 cups flour
2/3 cup unsweetened cocoa
2 tsp baking soda
2 cups sugar
1 tsp salt
2 cups cold water
1/2 cup + 2 TB canola oil
1 TB vanilla extract
2 TB white vinegar

1. Preheat the oven to 300 degrees.  Grease two 9-inch cake pans with baking spray, line the bottoms with parchment paper, then spray the parchment paper.
2. Mix the flour, cocoa, baking soda, sugar, and salt, and sift together in a medium-sized bowl. In a separate bowl, combine the water, canola oil, vanilla, and vinegar. Whisk the wet and dry ingredients together, and pour through a fine mesh strainer to break up any lumps.  Whisk one more time.
3. Pour the batter evenly into the two prepared cake pans.  Drop the pans, one at a time, about 6 inches from the counter or floor a few times to pop the air bubbles.  Bake for 30-40 minutes, until a tester inserted in the middle comes out clean.  Cool completely.

Bittersweet Chocolate Buttercream Frosting
Adapted from Smitten Kitchen

Makes about 1 1/2 cups

3.5 ounces bittersweet chocolate
1/2 cup heavy cream
4 TB unsalted butter, at room temperature

1. Melt the chocolate and heavy cream in a double boiler, and whisk to combine.  Remove from heat and let the mixture sit, whisking occasionally, until it reaches a thick, gloppy consistency (which Deb likened to mayonnaise, which was right on).  This took me about 30 minutes.
2. In a stand mixer, cream the butter using the whisk attachment, on medium speed until it is light and fluffy.  Add the chocolate mixture and whip until it is thicker and lighter in color, about 2 minutes.  Don't overwhip, or it could break.

Raspberry Filling

Makes about 1 1/2 cups

20 ounces frozen raspberries (2 packages), thawed

1/3 cup sugar

2 TB cornstarch

1 tsp freshly squeezed lemon juice

1. Puree the raspberries in a food processor, and push liquid through a fine mesh strainer to remove any seeds.
2. Combine all ingredients in a large saucepan and heat the mixture over medium heat, stirring constantly until it boils and thickens.  Let it cool completely, so the mixture will come to a thick enough consistency. 

Raspberry Buttercream

1 cup (2 sticks) unsalted butter, at room temperature

5-6 cups confectioners sugar

10 ounces frozen raspberries (1 package), thawed

1 1/2 tsp vanilla extract

1. Puree the raspberries in a food processor, and push liquid through a fine mesh strainer to remove any seeds. Set aside 3 TB of the puree for the chocolate glaze.  (To save time, I pureed the raspberries for both recipes together at once.)
2. In the bowl of a stand mixer, cream the butter using the whisk attachment on medium speed until it is light and fluffy.
3. Slowly add 2 cups of the confectioners sugar, and mix until smooth.  Then add 10 TB of the raspberry puree, slowly, and mix until smooth.  Add the rest of the sugar, in 1/2 cup increments, and mix until fully incorporated.  When you've added in 4 1/2 to 5 cups of sugar stop and taste the mixture.  If it is sweet enough for your liking, stop there.  If you need more, keep tasting after each 1/2 cup addition until it's sweet enough.  The exact amount of sugar will vary depending on the sweetness of the raspberries and, of course, personal preference.
4. Finally, add the vanilla extract and beat the mixture at medium-high speed for 2-3 minutes, until it is light and fluffy.

Note: Don't refrigerate the buttercream if you make it in advance.  It will become too hard and won't be spreadable.  It should be ok at room temperature in an airtight container.  This recipe makes enough to frost an entire cake, which will be too much since you're not using it between the cake layers.  I wasn't sure if I'd have enough if I halved the recipe, but if you're feeling brave (or miserly!), you can try it.

Chocolate Raspberry Glaze

Adapted from Smitten Kitchen

8 ounces bittersweet chocolate, coarsely chopped

3 TB raspberry puree

2 TB light corn syrup

1/2 cup heavy cream

1. Melt the chocolate and corn syrup together in a double boiler.  Whisk often until the chocolate is fully melted and the mixture is smooth.  
2. Remove the mixture from heat, and whisk in the raspberry puree and heavy cream until it is smooth.

Note: Don't do this part until you are ready to use it (the cake is assembled).  It needs to be warm when it is poured over the cake, so it's oozy and drippy.  I waited just a few minutes to pour mine, and it stayed a little thick.

Booze It Up!  Add 2 TB of Chambord raspberry liqueur when you add the raspberry puree and cream.

The assembly:

1. Cut the cooled cake layers evenly in half, so there are four thin layers.  Be careful!  They'll be very delicate.  If the tops have puffed up in the middle, use a bread knife to level them.  Put them in the freezer to firm up, about 30 minutes to an hour.
2. Place the first layer on your cake plate.  (If boozing it up, brush the top of the first cake layer with a little Chambord raspberry liqueur.) Using a spatula, spread about 1/2 cup of the raspberry filling in an even layer over the cake.  Make sure it gets all the way to the edge.  Spread about 1/2 cup (or one third) of the chocolate frosting over the raspberry filling.  Place cake in the refrigerator to firm up, if needed. (Note: If the raspberry filling is on the runny side, put the chocolate frosting layer down first.  My filling was very thick, so it worked best for me to use it first.)
3. Repeat Step 2 for the next two layers, making sure to work slowly and letting it set in the refrigerator if it is slipping and sliding at all.  Chilly cake is your friend!  Then place the final layer of cake on top.
4. If there is unevenness in the shape of the cake, now is the time to even it out.  Cut off any bits that stick out...and eat them!  Gotta test for poison, right?
5. Spread a very thin layer of the raspberry buttercream around the cake for a crumb layer.  This will glue the dark crumbs to the cake, so they don't show through the light colored buttercream.  Chill the cake in the refrigerator for 15 minutes until firm.  Apply a regular, thick layer of the buttercream, then chill again for another 15 minutes.
6. Pour the chocolate glaze over the top of the cake and using a spatula, push the glaze just to the edge of the cake, so it spills down the sides.  Refrigerate the cake for at least 30 minutes to set completely.
7. Decorate the top of the cake with leftover raspberry buttercream and/or fresh raspberries.

Yum!