Dobos Torta

Well.. I'm at a loss. This cake had promise.. I was excited about it. First thing I thought about was strawberries. I wanted a strawberry cake with dark chocolate buttercream. And after a chat with a certain French lady I happen to know, I was even more excited because she came up with the solution of how to incorporate strawberries into the cake.. by pulverizing the freeze-dried strawberries I had into a fine power and adding it instead of pureed strawberries because not only would the powder flavor the cake it would color it and not cause it to turn out gray.. works for me, the Queen of Run-On Sentences. And then I read the recipe and it all went straight to hell. BUT FIRST! A word from our sponsors... hehe The August 2009 Daring Bakers' challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague. You see the Baking Gods weren't smiling upon me. Imagine that. I even think they are tired of laughing and pointing at me.. now they just turn their Godly backs towards me. I've bored them with my total lack of improvement in the "folding" arts. I know how to fold. I was taught IN PERSON by MY GURU. I was taught WELL. But when I am faced with a recipe that is all about fakkin folding, my palms start to sweat. My mouth goes dry. I frown. I know before the spatula touches the batter that I'm going to FAIL. Ohhh and when I read that you have to fold the wet stuff.. AND THEN fold the dry stuff well I about lost the contents of my bladder. I just can't stop folding.. it's those fakkin white whispy streaks.. I HATE THEM. They MUST BLEND IN DAMMIT. I fear they'll show up in my baked product and ewww who wants white trails through their cake? Not I, my friends. Not I. So I keep folding.. and folding.. and soon I've got a consistent color with absolutely no fluff. And I look at it, every single time amazed at what I had just done. Like I'm surprised or something. WTF? I can't stop myself. So my batter ended up being about 1/2 of what I believe I should have ended up with. I went with 3/4 cup for each layer.. and each layer turned out like.. well.. pita bread. Lavash. Rubbery and flaccid. And yet they were also dry as the Mojave. Oh and I only had enough batter for 5 droopy layers. But what the hell, the buttercream will make it all better! Right? Mmm hmm.. I went with my go-to buttercream recipe.. Jacques Torres' to be exact. Italian Meringue Buttercream. It's to die for. I've made it several times and each time it's come out perfectly. I had no worries. I knew this buttercream was going to save this cake, just like it did the infamous crepe cake of long ago.. *shudder* Yeah. No. Apparently, my eggs got too hot. I must have drizzled the sugar syrup in too quickly. I admit I wasn't concentrating on it, since I was full of so much OC (over confidence) - and I know better than that. You'll never make your shot if you've got the OC going on. I learned that in the poolhalls and bars of my younger days.. good times. Good times. Anyhoo.. so I overheated the eggs, so says My Guru. And when you overheat your eggs, your buttercream doesn't stay fluffy after you add the butter.. instead it turns into a thick glaze. Horse Pucky!! I threw it in the fridge overnight.. and THANK THE BABY JEBUS it didn't separate or deflate even more.. it turned out okay.. other than it melts the second room temperature air hits it. But that's okay, it tastes so good that I could eat it on a cake or drink it through a straw.. makes no nevermind to me. Keep in mind, I haven't had buttercream or any kind of cake for 3 months now. I could bathe in the stuff and be a happy woman. So I frosted (HAR!) my strawberry flatbread cake layers after I brushed them with strawberry syrup and called it DONE. No caramel. Oohh hells no. There just wasn't a snowball's chance in hell that I was going to f*ck with the Baking Gods a third time. Sorry, kids. Lissee knows when to scream UNCLE. The cake was excellent if you like chocolate buttercream covered crackers. There was no strawberry taste whatsoever. The texture was so far off that I really can't even call this a cake. It was more like a molded hunk of buttercream with cracker-like separators. I ended up peeling the "cake" off the buttercream and yes, I ate all of the buttercream. ALL OF IT. And my slice was sliverish (not like the hunk I cut for my horrible photos), yet I'll wager it weighed 3 pounds. You just have to appreciate the miracle of butter, sugar and chocolate. There were way too many amazed and happy Daring Bakers for me to think this was just a bad cake. No, I know it's a damn good recipe, I just blew it. Again. Gah. Many thanks to both Angela and Lorraine, they were fabulous hostesses and this was a great challenge! Not one I'll repeat, thankyouverymuch. :P But it really was a great challenge, we learned techniques and were still given enough leeway for creativity to make these cakes our own. Well done, girls! :) So do yourselves a favor and leave this blog now.. run far, far away from it and check out the Daring Baker blogroll to find hundreds of gorgeous and tasty cakes to drool over!

Beans Beans the Magical Fruit...

So yeah. Beans and I have never had a good relationship. Frankly, I loathe them. I hate the pasty texture of beans and the flavor certainly doesn't make up for texture, IMHO. I realize that I am in the minority and that I'm the weird one and I'm okay with this. :P No, seriously, I've been trying to get over my bean thing, especially this past year. My sister turned me on to a bean dip at a Mexican restaurant we like and I fell in love with it. Course it comes with 4 inches of the creamiest most delectible melted cheese on top so I can barely taste the beans, but nevertheless, I am now eating refried beans! Woot! Also, I've bought cans and bags of different types of beans. I even have "beluga" lentils sitting in my pantry! I WANT to like beans, dammit! Problem is.. I've overcome my dislike enough to PURCHASE beans, but they are all pretty much still sitting in my pantry. boo. So one day I get a email from a lovely gal named Lauren. She had a question about recipe archiving and although I couldn't help her (my recipe archive is archaic, and that's putting it nicely), her email was an introduction to her blog, Healthy Indulgences. Actually, I've mentioned her before in the Shrimp Fried "Rice" post of a few weeks back. Well the most recent recipe she had posted was this amazing looking flourless chocolate cake. Please.. go look right now. Seriously. When you are done drooling, come on back.. we'll wait for you. Didn't I tell you? Ah-mazing. AND it's gluten free. AND it's sugarless. AND it only has 5.7 grams net carbs per 1/10th of the cake.. that's a pretty decent sized slice! So other than substituting the sugar, what makes it so different from other flourless cakes? One of the main ingredients is BLACK BEANS. Yes, you read me right.. BEANS. WTF? I'm still unsure what place the beans take, other than ensuring a very moist cake. Does someone else know? Lauren? :) But you can't taste bean in the cake AT ALL. All you taste is deep, rich chocolate. So rich, in fact, that 1/10 of a cake is actually too big of a portion. Especially when you slather it with Lauren's low-carb chocolate buttercream frosting. *swoon* So all of this sounds fabulous doesn't it? I mean, LOOK AT THAT PHOTO on her blog. Now look at THIS photo: BAHAHAHAHAHAHAAAA! Mmmm hmmm.. mine turned out to be the height of ONE of Lauren's layers. teeeee! GO ME! AGAIN! I swear to the baby Jebus, the fuckin' baking Gods just have it in for me. They NEVER cut me any slack. In fact, I'm sure they'd rather munch on LIVE BEES than make ANY baking project go perfectly for me. Fakk me, I'm not even asking for perfect, just you know.. correctly?? Gah. So here's what happened. I normally have just about any kind of cocoa you can imagine in my pantry. But I'll be dipped in turtle shit, if this time.. this ONE time that I needed regular old cocoa powder, I didn't have any. I have like TWENTY containers of Hershey's Special Dark dutch process cocoa and 15 containers of Scharffen Berger DUTCH PROCESS cocoa, but no regular old cocoa. Can you even imagine? Okay.. so there's the first "tweak" - using DP cocoa. The 2nd tweak was omitting the baking powder because of the DP cocoa. Ya'll might remember The Mothership and her twin brains? Well the "brain" reaction was due to the fact that I used baking powder with the DP cocoa and I didn't want that to happen with this cake, so I omitted the baking powder and used baking soda only. You'd think with 5 eggs the cake would still rise quite a bit more than it did, but my baking soda must be super old or this cake really needs the baking powder too? Fakk if I know, I can barely butter toast without some kind of chaos ensuing, let alone figure out the science behind what reactions are caused by what ingredients for crissakes. Everything else stayed true to the recipe. I used both Stevia and Erythritol. My cake was just sweet enough, actually a little less sweet than other flourless chocolate cakes, and that was perfect for me. I prefer less sweet when it comes to my chocolate. I even wrapped this cake up after it cooled and stored it in the fridge over night before frosting the next day, to ensure no beaniness. The frosting turned out wonderfully.. wasn't too sweet and had a great creamy texture. Slightly on the "cool" side, which I read is a characteristic of Erythritol.. it imparts a minty coolness into whatever you make with it, unless you add Xantham gum, which in this instance wasn't necessary. But even the coolness didn't take away from the deep chocolate flavor of the frosting. Two things I didn't like about the cake. Apparently Erythritol doesn't like to be refrigerated. It forms crystals that really take away from the texture of the cake.. it makes it feel like the cake is stale directly under the frosting. Another textural problem was that mine ended up being almost "solid" compared to Lauren's cake which was fluffy and full of air bubbles. The texture was a little on the spongy side. I took the cake into work, even though I could have eaten the whole damn thing without much guilt or bad side effects to my blood sugar. (I just don't want to get in the habit of having any kind of sweets in the house for more than a day or two) Two of the guys tried it the day I brought it in. One will eat anything that's chocolate and can't form an opinion other than it's good or bad. To him it was "good" - but I can assure you, had I dipped a dog turd in chocolate, he most likely would have said it was "good" because there was chocolate involved. The other guy always gives me good opinions on what I bring in.. not just good or bad, but why so good or why so bad.. and he said the flavor was really amazing, but the texture was off. Then I told them both it was sugar free and made with beans and neither could believe it. hehee! So two of us both thought the texture was off. Before writing this post, I left a comment on Lauren's blog with my opinion of the cake and what I did and didn't like.. she's already answered my questions! You just have to lurve her ;) I'll make this cake again, it's too damn good for someone like me who can't have a boat load of carbs at one sitting anymore. I'll use REGULAR cocoa powder, baking soda (which I will make sure is fresh) AND baking powder. A tip Lauren just gave me was to make sure I dust the pan with cocoa powder all the way up the sides so that the cake can climb. I didn't realize that. I'm unsure how far up I went last time, but next time I'll make sure the sides are dusted completely. And the last change will be, I won't refrigerate. My goodness, I'm hesitant to say it, but maybe with Lauren's advice and my making sure I've got the correct ingredients.. the next cake will turn out.. correctly? I'm unsure how I'd react? Myocardial infarction? Pee-Pee in my pants? Call Guiness?? Stay tuned my friends.. this could get interesting. ;) xoxo

The Chocolate Valentino

*ahem* The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef. We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge. Holy son of a motherless goat.. what a fakkin day! It's a quarter of midnight on Daring Baker Challenge Reveal day and I'm just now writing up my post. And no, smarty farties, I didn't just finish my challenge! We had guests over today and they JUST LEFT. Jebus. Anyhoo.. short and sweet.. which is basically a great description for my lil mini Chocolate Valentinos! I made the full recipe and ended up with 4 mini cakes made in ramekins and 2 heart shaped mini cakes made in these lil silicone heart shaped pans that came with some spring form pans I purchased years ago. I think I must of over-baked a bit because my cakes didn't turn out as fudgy as a lot of other Daring Bakers' cakes turned out.. they weren't dry though, just not as fudgy. The taste was okay. I used 71% bittersweet Callebaut chocolate which I adore for it's rich chocolate flavor. Unfortunately, this didn't carry over into the cake for me. My cake was almost bland. I got a good hit of the chocolate as an after taste, but it didn't send the usual POW to my brain when I first took a bite. I've made two other flourless chocolate cakes before and I'd still have to say that the Chocolate Intensity Cake found in Tish Boyle's The Cake Book is the most awesome-est in true orgasmic chocolate decadence out there. Not saying this cake was bad.. far from it. Just not exactly what I had expected.. it was more like a rich brownie than what I think of as a flourless cake. I paired my cake with Vietnamese Coffee Ice Cream that I found in my new "bible" The Perfect Scoop by David Lebovitz. This ice cream was knock your socks off good. So much better than just your average coffee ice cream, the flavor was like a PUNCH of coffee goodness. I will so be making this ice cream again. *slurp* Many, many thanks to Dharm and Wendy for such a fantastic challenge.. I used my ice cream maker to make the ice cream, but I've read so many wonderful posts about those that made it without a machine and how delighted they were that it turned out so well. :) Oh and well.. I can't help myself, I'm sooooooooo excited - HUGE ANNOUNCEMENT! We're scheduled to launch the new website on March 7th - that's one week from today and for those of you who are saying, "yeah, we've heard this before" and rolling your eyes, just stop it. Didn't your mom tell you they could stick that way?? But yes, seriously, come hell or high water, the website is launching in one week and it's fakking gorgeous. OHMYGOD! Huge, huge, giant enormous thanks to the GENIUS we call Scott Blitstein of ESeMBe Technical Services and Patricia Furtado, one of our own Daring Bakers and an AMAZING web designer. They busted heineys to put together what Ivonne and I think is the most exciting, fun, chic, whimsical, fun, entertaining, awesome website for our Daring Bakers AND our Daring Cooks (to be announced soon!) EVER!! So no one make plans for next Saturday.. ya'll are going to kick yourselves squarely in your own heineys if you miss the grand "opening"! :) xoxo

Nothing Floats My Boat Like Salty & Sweet

This month's challenge was hosted by some very lovely gals.. Dolores of Chronicles in Culinary Curiosity, Jenny of Foray Into Food, and Alex a/k/a Brownie of the fabulous duo Blondie and Brownie. Gals you hosted with grace and knowledge and HUGE amounts of support for the rest of us - thank you so much! :) These three gals chose Caramel Cake, a recipe from talented pastry chef Shuna Fish Lydon, who writes Eggbeater. You can find Shuna's recipe at Bay Area Bites. Like many other members, I went into this recipe with a few reservations. I love caramel, but find it really sweet.. usually too sweet, unless there is a good amount of salt in it. So I was worried about this cake making my teeth scream :P Secondly, a cake that isn't chocolate, pumpkin or carrot?? Unthinkable! hee! But, again like many other Daring Baker members, I am very happy that I put my reservations aside and tried this recipe as this turned out to be a delicious cake.. especially the next day and the following days after. This cake didn't take long to make and I didn't really have any problems.. I was unsure at one point because my butter browned quite darkly. I was afraid I had burned it, but after I strained it through a coffee filter (thanks for the tip, my lovely guru!) I saw that the actual butter was a beautiful color. The cake itself was sweet, but not sickeningly so. It had a marvelous dense texture that I adore. But it was the frosting that made this cake so good to me. OHMYGOD I will make this frosting again and again. It came together easily and was very fluffy and creamy. I chose to use Maldon sea salt and I'm glad I did because I really loved the little "chunks" of salt in the sweet, creamy buttercream. Actually I prefer any cake that's frosted with buttercream to be room temperature so it doesn't feel like I'm eating sponge topped off with a stick of butter. But I really enjoyed this cake cold. I don't know why exactly, but I did. Three other people ate this cake.. Hubbs, who loved the frosting but not the cake so much. My mom, who just kept making a NOM NOM NOM YUM NOM noise the whole time she ate her slice and my sister who thought the saltiness was "interesting" har! All in all, I'd have to say the general concensus was that it was a delicious cake that they wouldn't decline if offered again. ;) Before I end, a big thank you and hugs to Natalie of Gluten A Go Go for helping out with a gluten free version of this cake, and the many talented Daring Alternative Bakers who helped support each other in creating vegan and lactose free versions! :) Warm wishes to everyone for the upcoming holiday season! Now go start CLICKIN'! xoxo

July and Buttercream.. Two Bitter Lovers

Chris from Mele Cotte was our hostess this month - and a lovely hostess at that! Chris chose Filbert Gateau with Praline Buttercream as our Daring Baker challenge for the month of July. I had mixed feelings.. I won't lie. Since my "lifestyle change" is still in effect, when I saw the cake included buttercream and chocolate, well I could feel my adrenaline start pumping and there seemed to be an instant bounce in my step.. CHOCOLATE. OHMYGOD HOW I MISS THEE SO MUCH. On the other hand, as much as I love the buttercream, ugh.. I've had enough of it to last me a good long while AND the temps in NE Ohio are pretty high with the mugginess at about 593% - just a smidge uncomfortable in these parts. ;) I'm a lucky gal as we've got central air but I wondered if it'd be enough to keep my buttercream thick and workable.. Mmmm hmmm.. I present to you the answer to that question: Allow me to fill ya'll in on the July Kitchen Disaster of 2008. I was on vacation the week I decided to make the cake - it was the perfect time because we were going to a sleep over at 2 of my bestest friends' house and I knew I could unload the fat/calorie laden cake on them.. so I started on Monday and made the pistachio (Bless Chris' heart, she gave us lots of room to personalize this cake.. changing the nut being one of them) flour and pistachio praline. Both went off without a hitch. I got back to the cake on Friday.. making the cake was, again, no problem.. my 2 layers puffed up nicely and were quite pretty in an green kind of way. hee! I decided to go with my go-to buttercream recipe from Jacques Torres because I'm confident in my ability to make that frosting without problems and wasn't really up to trying yet another buttercream recipe in the heat and humidity of my kitchen. Well, I guess it didn't matter what recipe I went with.. my house was just too warm and sticky even with the A/C BLASTING at Antarctic temperatures. I couldn't get this stuff to thicken up for the life of me. So I threw it in the freezer - and by that I mean, I literally threw the KA mixing bowl full of delicious buttercream soup into our chest freezer. :D Saturday morning.. I OF COURSE get side tracked on DB stuff and email catch up duties.. so I've got about 2 hours to crank this cake out and make the 3 snackers I had planned on bringing. You know, I've been in this position more times than I can count.. actually every time. I am late for everything - the quintessential procrastinator extraordinare. Seriously. And it doesn't matter how many times I rush to finish something before the deadline - it doesn't matter that I'm a heaping sack of nerves, angst and perspiration as I bolt out the door to get where I'm suppose to be within an hour (or two) of when I was suppose to initially be there. It doesn't matter how I call myself names and then give myself the silent treatment for being such an ASSHOLE every single time. I conveniently forget all of that the next time I'm procrastinating about something.. GAH. So this shouldn't come as a shock, but the very second I stepped foot in my kitchen that morning, the sky started to cloud over, I could smell the smoke from the firey depths of hell tickle my nostrils, I could sense pending disaster in the air.. yet I actually ignored it all and sliced my two layers into 4 layers. I added the praline to my barely thawed buttercream that barely thickened up after the deep freeze. I made a so-good-you-could-drink-with-a-straw soaking syrup of sugar, orange juice and Grand Marnier. I got out my brush, my offset spatula and my plastic lazy susan thingie that cake decorators use and I bravely began assembly. First layer of cake and buttercream looked good! I had hope! Second layer.. not so much.. buttercream started to thin again.. but that's okay because my plan was to throw it in the fridge the very second I had all 4 layers together so it could set up while I started my antipasto salsa (mmm mmm good, btw!) and brie/strawberry jam filled phyllo cups (swoon).. third layer? Well.. the leaning Tower of Pisa came to mind.. and I started looking for my bamboo skewers.. fakk it, it won't take but a second to get that fourth and final layer on! Instructions said to soak the cut side of that final layer with the syrup and then flip it over so the even side was on top.. at least that's what I thought I read - to this day I'm not really sure if I was imagining that step or not. Anyhoo.. soaked she be.. carefully flip her over on the top of the lean-to and then.. and then I'm holding a piece of the layer in each hand and the rest of it kinda just flooped onto the top of the cake. FAKK ME. It took a few seconds for me to get over the shock of the breakage. I mean, I know I shouldn't have been surprised - this is par for the course when I'm baking - but I was like.. "You've got to be fucking kidding me. WHY NOW?? DEAR GOD, WHY NOW???" And then I started laughing. Kinda like Tom Hanks in The Money Pit when he poured the last bucket of hot water into the tub, causing the tub to go crashing through the floor.. that kind of laugh where you are pretty damn sure you have just lost the very last semblance of your fucking mind and are also expecting Candid Camera personnel to pop out from behind the Frigidaire, pointing and laughing at you? Only no one came popping out and apparently I had partial control of my mind because the panic started to set in.. I had less than an hour to finish all this AND get my butt into the shower so I didn't smell like buttercream and goat. I simply turned my palms over and let the two pieces fall where they may.. I kinda nudged the part that flooped out on the cake over and like a puzzle, tried to put the pieces together. I probably would have had more success if I had chosen to move the pieces with the Vulcan Mind Meld technique than adding the heat from my hands to the buttercream.. but again, there wasn't much of my mind left at this point. I finally cried UNCLE! And realized this cake wasn't going anywhere.. so the cake, complete with plastic lazy susan cake decorator thingie was thrown into the upright freezer in my kitchen. Course that would be after I opened it's door and half the contents came flying out at me - frozen blocks of tuna, bag of hard lil meatballs, 3 pound sack of sharp strawberry chunks, various ice cubes and I think there was a package of chicken sausage that came at me like a torpedo. So yeah, once I dodged all of that, the cake went in, I slammed the door and decided to stop thinking about it.. LALALALALALALALAALA I CAN'T HEAR YOU! YOU DON'T EXIST FUCKING SPLOOGEY MELTY BROKEN CAKE LALALALALALALALALAAAA I didn't think about the cake the rest of the night and managed to at least accomplish the goal of getting completely hammered. I was suckin' down jello shots through a turkey injector, people! YEEE HAW!!! I have no recollection of saying good night to my fine hosts.. I have no recollection of finding the guest room.. getting into bed.. nothing. All I know is that I woke up the next morning and WANTED TO DIE. My hairs hurt. My clothes hurt. I hadn't been that hung over since way back in my drinking days say.. oh.. 10-15 years ago? Holy mother of a hairless Chin. I thought for sure I was going to meet my maker at any second. So as you might imagine, the thought of that cake didn't enter my mind AT ALL on Sunday either. Monday night rolled around and I was still hung-over, I shit you not. But now I was hungry again and nothing was going to cure what ailed me other than chocolate and buttercream, so I took that frozen bitch out of the freezer and whipped up a delectable ganache. I sliced the uneven (to say the least) sides off and poured that sweet sweet nectar over the top.. I even salvaged a lil buttercream from the other freezer and made a pretty decoration... HEE! Okay, horror stories aside, ultimately I'd like to make out with Chris for chosing such an amazing cake.. the taste was phenomenal. I'm not sure if it was the flavors I chose (pistachio, orange, chocolate and raspberry [the preserves I slathered all over it before pouring the ganache]) or if it was because I truly SOAKED the layers in that syrup.. but it was sooooo moist and the orange/choc/raspberry together was just over the top. Did I mention that I SOAKED the cake in the syrup? NOM NOM NOM *slurp* I did NOT take this cake in to share with the co-workers. NO. I. DID. NOT. I sliced her up and froze the slices :D Oh yes my friends.. Lissee will not share this cake with anyone, cellulite be damned. As of today, there are 8 slices left.. let's see if I can make it through the entire summer before depleting my supply. HAR! Excellent challenge! Loved it! Will most likely NEVER make it again! At least not in the summer months.. hehee Ya'll know the drill.. start clickin' on that blogroll and commence with the droolage! xoxo

Italians Know Their Cake!

***UPDATED with Whipped Cream/Cream Cheese frosting recipe below*** Well this is going to be the quickest blog post I've ever written. Life is pretty chaotic lately! Our lil group of baking friends got together on Skype again this past Sunday and baked one of the prettiest cakes I've ever made! We even had a guest baker who was a joy to meet, Hi Halley! :) I have to thank Ivonne, Ben, John, Helene, Steph, Marce, Chris and Mary for indulging me this time around by baking an Italian Cassata cake. I've never made this cake before but have been DYING to do it.. and bless their cotton socks, they all agreed. Ivonne provided this exceptional recipe from Gina DePalma's Dolce Italiano cookbook. I must say, if the rest of the recipes are this delightful then this is a book I need to purchase in the very near future. :) Everything went along without a hitch, which is refreshing after the last baking disaster I went through... (stay tuned for that lil gem!). The sponge was a lil disconcerting as the batter, before the egg whites are introduced, is very stiff - almost doughy. So folding delicate egg whites wasn't the easiest of tasks. But it all came together eventually and my cakes baked up light and fluffy. The filling was super easy to put together and if anyone would dream of having a doubt, I doubled the chocolate called for in it. Me no get chocolate anymore *sniff* so when I do.. I double it. :P I left the nuts out of this cake. I'm not a huge nut fan and I knew some of this was going to my mommy and she can't eat nuts. Didn't make much of a difference in flavor, I'm sure. The filling did have the consistency of cannoli filling and it was very good - I just kind of wished that the chocolate would have been maybe melted into the cheese or even a cocoa powder used to flavor it. I don't know.. I've never been a fan of lil slivers/bits of chocolate in a filling - it seems like it's there for texture moreso than chocolate flavor and OHMYGOD I'MSOSURE chocolate was NOT meant as a textural ingredient for crissakes. *cough* Sorry.. lil protective of the chocolate over here. Other than the omission of the nuts, I made one other change and that was using a different frosting recipe. I didn't like the sounds of this cake with a glaze - every Cassata I've ever had was covered in a whipped cream frosting. So Mary passed along a recipe she had found that was a combination of whipped cream and cream cheese and it was just delicious. I don't have that recipe in front of me at this time, but will update this post as soon as I can with it. :) Anyhoo, this cake put together is gorgeous and truly tasty. I urge you to give it a whirl.. if you like Cassata cake and/or Cannoli, I'm pretty darned sure you'll like this recipe. :) xoxo Cassata alia Siciliana Makes one 9-inch cake, 10 servings FOR THE SPONGE CAKES 2 cups bleached cake flour, sifted 2 teaspoons baking powder 1 teaspoon kosher salt, plus a pinch 8 large eggs, separated 1 1/2 cups granulated sugar 2 teaspoons pure vanilla extract 1/2 cup (1 stick/4 ounces) unsalted butter, melted and cooled FOR THE RUM SYRUP 2 cups granulated sugary 3/4 cup cold water 1/2 cup rum FOR THE FILLIMG 3 ounces bittersweet chocolate 3/4 cup shelled whole unsalted pistachios 3 cups fresh, whole-milk ricotta 1 cup confectioners' sugar, sifted 1/2 teaspoon ground cinnamon Freshly grated zest of 2 medium oranges FOR THE ICING 2 cups confectioners' sugar, sifted 1 large egg white 2 tablespoons water 1/4 teaspoon pure almond extract 1/2 cup sliced blanched almonds, toasted and cooled, for garnish Maraschino or amarena cherries, for garnish(optional) Candied orange zest, for garnish (optional) Preheat the oven to 350°F and position a rack in the center. Lightly grease two 9-by-2-inch round cake pans with butter or nonstick cooking spray, line them with parchment paper, then grease the parchment. To make the sponge cakes: Sift together the cake flour, baking powder, and 1 teaspoon salt into a medium bowl and set aside. In the bowl of an electric mixer, use the whisk attachment to beat the egg yolks with the sugar on medium speed until very light and pale yellow in color and doubled in volume, about 3 minutes. Beat in the vanilla extract, followed by the melted burte: Transfer the egg mixture to a large, clean mixing bowl. Fold in the dry ingredient-quickly and lightly, using a rubber spatula, stopping just before they are fully incorporated. Clean the whisk attachment and mixing bowl. Place the egg whites and the pinch of salt in the cleaned bowl of the electric mixer. Using the whisk attachment on medium-high speed, beat the egg whites until the-form firm peaks. Fold the egg whites into the batter quickly and lightly; this will also incorporate any streaks of dry ingredients that remain. Evenly divide the batter between the prepared pans, smoothing the tops with a spatula. Bake the cakes for 35 to 40 minutes, or until they are golden brown, a cake tester inserted in the center comes out clean, and the cakes have begun to pull away from the sides of the pan. Allow the cakes to cool for 5 minutes in the pan, then carefully rum them out onto a wire rack to cool completely. While the cakes are cooling, prepare the rum syrup: In a medium saucepan, stir together the sugar, water, and rum. Place the saucepan over medium heat and bring the contents to a boil, then lower the heat slightly and allow the syrup to simmer for 5 minutes. Remove the pan from the heat and allow the syrup to cool. Next, prepare the filling: Using a microplane or box grater, grate the chocolate into fine, feathery shreds. Using a sharp knife, finely chop the pistachios. Place the ricotta, confectioners' sugar, and cinnamon in the bowl of an electric mixer and, using the paddle attachment, beat until the ricotta is creamy and soft. Add the grated chocolate, chopped pistachios, and orange zest and beat just until combined. To assemble the cassata: Have ready a 9-inch springform pan. Using a serrated knife, carefully split each cake layer in half horizontally to make four layers. Place one of the layers in the bottom of the pan and, using a pastry brush, moisten it generously and evenly with some of the rum syrup. Spread the cake layer evenly with one third of the ricotta mixture. Repeat twice with another cake layer, more of the rum syrup, and another third of the ricotta mixture. Place the final cake layer on top and generously brush with the rum syrup. Wrap the springform pan tightly in plastic wrap; this helps the layers fit snugly on top of each other. Chill the cake in the refrigerator for at least 4 hours or overnight. To prepare the icing: Place the sifted confectioners' sugar in the bowl of an electric mixer. Add the egg white and water and beat the ingredients together with the paddle attachment on medium speed until the mixture is smooth. Beat in the almond extract. To finish the cassata: Remove the cassata from the refrigerator and carefully remove the sides of the pan. You may need to run a hot knife around the sides first. You may leave the cake on the bottom of the springform pan, or carefully transfer it to a cardboard cake circle with an offset spatula. Place the cake on a wire rack to ice it; you can place some parchment or wax paper underneath to catch any drips. Spread the icing over the top and sides of the cake, spreading it evenly with a spatula. Scatter the toasted almonds over the top and let the cake sit until the icing sets. Return the cake to the refrigerator to chill until you are ready to serve it, at least 3 hours. Before serving, carefully transfer the cake to a platter or cake stand, and, if desired, decorate the cassata with maraschino or amarena cherries and some strips of candied orange zest. Yesssss.. this is the fourth photo of the same slice of cake still just sitting on the plate not doing much but looking pretty.. :P Leftovers should be wrapped and stored in the refrigerator for up to 1 additional day. Oh! Speaking of pretty food - my lastest post is up for FoodieView - check it out if you want to see some absolutely beautiful and colorful dishes. :) Whipped Cream/Cream Cheese Frosting 1.5 cups of heavy cream 1 tsp gelatin dissolved in 2 TBS water 1 cup 10X sugar (confectioners' sugar) 1/8 tsp salt 1 tsp vanilla 8 oz of cream cheese, softened Combine cream cheese, sugar, salt and vanilla. beat until smooth. Melt gelatin in water and add to whipped cream at soft peak stage. Continue to whip until stiff and then gently fold into cream cheese mixture. I took about 1/3 of the whipped cream and stirred it into the cream cheese mixture to loosen the cream cheese up and then I folded the rest of the whipped cream in gently in two additions. (thanks for reminding me, Tina!) :) xoxo

LiveSTRONG With a Taste of Yellow Opéra Cake!

I KNOW! Leave it to me to post way late. Jebus. Right off the bat, I must state how wonderful it was to work with such nice gals this month. Not only did I get the opportunity to co-host with my lovely partner in crime again, but I also got to share the honor with a gorgeous fellow Ohioan, Fran! And that sexy whisk lover, Shea! It’s been a pleasure, girls! I know I wasn’t much help – this really was Ivonne’s baby – but I sure enjoyed working with ya’ll! You did a magnificent job! :D My main objective this month was to keep whatever we chose to make either yellow or light in color. Because May is LiveSTRONG month, we wanted to dedicate our posts to all of those out there that have been touched by cancer, but especially to Barbara. You know, I don’t know Barbara all that well, but the respect I have for her is truly heartfelt, to say the least. Barbara is unfailing in her efforts to keep awareness high when it comes to cancer prevention and living with cancer. Her annual, A Taste of Yellow, supports Lance Armstrong’s LiveSTRONG movement and is a major event in the foodie blogger’s world. And I can say I always feel proud to be a part of it. Thank you for all that you do, Barbara! You are an amazing woman. Figuring out what flavor combination I was going to go with was a no-brainer. Bananas. Caramel. A whisper of cinnamon. RUM. Or, simply put.. A Bananas Foster Opéra Cake. C’mon.. ya’ll groan aloud with me.. yess yess.. feel that lil shimmy of sheer delight trickle down your spine.. Mmm hmm… now THAT’S what I’M talkin’ bout. I knew that I was going to add the cinnamon to the jaconde, that I was going to make a caramelized banana mousse in lieu of the white chocolate mousse and a caramel buttercream. Or was I? After much discussion with my BFF, I went with banana buttercream and made her toffee sauce (only mine was a drunken version complete with spiced rum hiccups!) to brush on the cake layers.. there you have it kids – all the components of a Bananas Foster Opéra Cake. squeeeeeeeeeeeeeeeee! The Opéra cake was not as hard to make as I had thought it would be. It certainly looks like you have to pay the devil your very soul to be able to whip up the thin layers of jaconde, buttercream, ganache (or in my case, mousse) and glaze.. but you really don’t. The components of the cake can be made in advance and separately. Since my guru taught me the proper way to fold when she was up for a visit last summer, making the light and airy jaconde was a cinch. I didn’t fear the buttercream, since I’ve become a seasoned pro thanks to The Martha (God love her and damn her fakkin crepe cake) and the mousse.. well I’ve made it before. So what were my challenges? I think the biggest hurdle was layering the cake so that it didn’t look like the Leaning Tower of Pisa when I was finished. It certainly can’t be said that it was perfectly even and flat – but it did end up looking pretty good for a change. har! The second biggest hurdle was discussing with my BFF the technique to incorporate fruit into the buttercream without taking the chance of the buttercream separating. He had made his Opéra already and had created a kiwi infused buttercream. When he explained how he did it, I was flabbergasted! But the more I thought about it, the more I realized that he is just a fakkin’ genius. All he did was process kiwis until they “made babyfood look chunky”, as he put it. heheee! Then he added that puree straight to the white sugar with only ¼ of the water called for in the recipe. He brought it all to a boil and up to the required 225º then drizzled it into the meringue being made in the stand mixer. Voila! Add your butter and you’ve got fruit infused buttercream that was incredibly creamy and delish. I followed his direction and used one very ripe banana.. whizzed it until it was liquid, poured it in my lil pot and boiled it up with the sugar & water.. drizzled that heavenly smelling liquid into my meringue and tossed in a couple sticks of butter.. and OHMYGOD I had the best smelling banana buttercream in ALL THE WORLD. My only regret was using just one banana.. next time two for sure. The last hurdle was what to glaze my cake with as I cannot tolerate white chocolate. I was going to melt down some pineapple preserves I had recently purchased and just poured it over the cake.. but again, brainstorming with my BFF.. we started discussing banana jam. Homemade banana jam. I found a recipe.. it was too easy to NOT make.. so I did. And let me tell you.. if you’ve never had banana jam and you like bananas.. you MUST make this stuff. Dear sweet Jebus. YUM! Especially spread thinly on a cracker with a slice of a semi-soft cheese on top.. HEAVEN. Unfortunately, it wasn’t that fantastic on the Opéra cake. It was too dark and pinkish – I KNOW WTF?? - I have no idea why it turned pink.. maybe something to do with whatever it is that turns quince pink when you cook it?? And it was a little too strong for such a delicate cake. So I scraped it all off and went back to my original idea of the melted pineapple preserves and was quite happy with the results. The pineapple actually brought out the banana taste and didn’t take away from it at all.. I still had my Bananas Foster Opéra cake. :) what did I think about my very first Opéra cake? Well.. it looked quite pretty, but unfortunately it wasn’t my cup of tea. I wasn’t fond of the texture of the jaconde. I couldn’t taste the most magnificent caramel/toffee/spiced rum sauce that I had brushed the layers with. And it was sweeeeetttttt. Ohhh my goodnassss it was sweet. Not that there’s anything wrong with that.. but I think I prefer my Bananas Foster warm and my banana cakes slathered in chocolate. hehee Will I make it again? Yes and no. I’m definitely trying the traditional version, but I doubt I’d ever make the light version again. I also purchased 2 lbs of dry roasted pistachios.. so next time it will have a pistachio jaconde and then the traditional flavors of coffee and chocolate for the buttercream and ganache. I look forward! My advice to you would be to go stretch your legs and maybe use one of those eyeball washer thingies to rinse out your peepers after reading this long winded post of mine. Then grab your favorite beverage and start clickin’ on the Daring Baker Blogroll because just from the few I got sneak peeks of earlier this month, you will be AMAZED! and AWED! at the gorgeous cakes that are floating all over the blogosphere today! xoxo

Dorie Rocks!

As ya'll know by now I'm sure, this month's hostess is the very lovely Morven, and she chose Dorie Greenspan's Perfect Party Cake which is featured in Dorie's BAKING: From My Home to Yours. (My baking bible) All I can say is that this was a great cake. Not very challenging but that's okay.. I need a breather once in a while. Light and fluffy! Betchas didn't know how great a dog kennel doubles for a cooling rack, did you? :P Morv allowed our imaginations to run wild in the flavor department. (Thanks sweetie!) So after much debate, I finally ended up staying with the lemon cake as written by Dorie and for the filling I decided to change it up a bit and went in search of something that tripped my trigger. The West Side Market - you just have to love it. I found quite a little treasure trove of imported jams, preserves and jellies. I couldn't decide between Pineapple, Bitter Orange or Pear, so I bought them all. Hey!! I LIKE toast! Sheesh.. so judgemental. :P I also found a jar of imported Dulce de Leche.. so yeah, that went up to the cashier as well. :D I decided on the pear preserves but kicked it up a notch (ugh.. sorry Emeril) by dicing up 4 Bosc pears, and caramelizing them in butter and brown sugar until they were goldeny and well.. caramel-y. Delish!! I could have ate them piping hot, right there standing over the stove. As for the buttercream, I knew immediately what I wanted to do and that was salted caramel. *swoon* Wonderin' why there's no shots of the whole cake? Remember back in grade school when you were taught to "stop, drop and roll" if you were to catch on fire? What the hell was wrong with those people?? Tellin' kids they could catch on fire! No damn wonder I'm not right. :P Anyhoo.. I froze, frosted and sliced. :D So a lemon cake, filled with caramelized pears and pear preserves topped off with salted caramel buttercream. Does that squick anyone out? I couldn't decide if I had a great flavor combo that many people would like.. or if I was just weird because it appealed to me. har! And if you were starting to feel a little despair at the thought of a challenge going perfectly well for me just because it wasn't exactly "challenging" well fear not, my lovelies.. I did manage a screw up - and a royal one at that! :D *blush* I didn't read the recipe for the buttercream and just assumed it was the Italian meringue kind.. I know! Who the hell do I think I am just assuming, eh? Well, in ignorant bliss, I carried on making it the Italian meringue way, but instead of drizzling in the molten hot sugar syrup, I decide it'd be awesome if I were to cook that sugar until it was dark amber - hell yes! Can you imagine how caramel-y it would make the buttercream?? Yeah, well it doesn't. And for the love of Christ, don't try this at home. The instant the dark amber sugar syrup hit those cold whipped egg whites.. Mmmm... hmmmm.. *clunkedy* *clackedy* went my stand mixer. It sounded like there was GRAVEL in there. hahahaha! I quickly threw that batch out. And then started my usual panic. :P I decided that this would be an opportune time to actually read the recipe.. lo and behold it's the Swiss meringue variety. Go figger. Well, all I had to do was google caramel Swiss meringue buttercream recipe and there it was! I found an excellent recipe that was written exactly like Dorie's, except you make a caramel by cooking the sugar to that dark amber point, and then add heavy cream. You let that cool a bit, and then whip it into the buttercream after you've whipped in the last of the butter. What the recipe didn't tell me is that it would thin out my beautifully thick and creamy buttercream almost instantly. $#!*% At this juncture, it was late and my sis was over for a visit so I had kind of passed the point of caring. So I pretty much just poured my buttercream over the caramelized pears on three layers, topped it off with the final layer of cake and popped it into the fridge to sit while I finished dinner. Oh yeah, and I threw my bowl of buttercream in the freezer too. Twenty minutes later I was rewarded with a set cake and gorgeously thick and creamy buttercream! *Snap!* (Did I just say Snap!? WTF?) I frosted that baby and sliced her up toot sweet! The cake was delish - although a little sweet for my tastes, believe it or not. I should have made my caramel a lil more saltier and I could have left the imported pear preserves off and just used the caramelized pears that I made - it would have been less sweet and that would have made this a truly perfect cake. :D Thank you, Morv my love! And thank you, Dorie Greenspan! I will definitely make this cake again.. and I can't wait to play with more flavors! Any guesses to how many shots of a single slice of cake one person can take? :P The new Daring Bakers are calling.. looks like we've got about another 100 some members joining in April - soon we will hit that 1,000 mark! Then.. world domination! :D 'scuse me.. how many shots of a scraggly lookin' slice of cake one person can take? :P~ Do ya'll need me to remind you to visit the Daring Bakers Blogroll so you can drool over hundreds and hundreds of amazing cakes? Yeah.. I didn't think so. ;) xoxo

Wish Me Luck! Also, My Mad Frosting Skillz are Back!

I'm up at the crack of freakin' dawn on a Saturday when I wanted to sleep in until AT LEAST 6:30.. Gah. What happened to the days of staying up (and usually out) until 4 in the morning and sleeping until noon? Yanno.. this growing up/old shit is for the birds. :P Anyhoo.. I guess excitement might have a little bit to do with why I'm up so fakkin early. You see, today we are headed off to a casino! My very first casino ever. I use to be a bingo freak. Yeah, I know.. but Shuuuushz! I don't tell that to many people. :P Anyhoo.. I wouldn't go for the actual Bingo, I went for those damn instant win tickets.. if you've ever been to a bingo hall or a Catholic church festival, you know what I mean. Colorful tickets about the size of an Ipod with little paper tabs on the front.. you open up the tabs to find out what you've won - IF you've won. Addicting. Horribly bad - close to 12 step - addicting. At least for me. And then.. THEN some moron decides it'd be a good idea to open up little shops all through the city that sells the lil tickets! No Bingo! Just the tickets.. OMG I would count the SECONDS until my lunch hour so I could go rip through $20-$40 a day. A DAY. So you see.. gambling and I are bad juju. I haven't been to a bingo hall in years and I haven't ripped through any instant win tickets since this past summer (Hey! I support my Catholic churches! Do not judge me!) and that was only 2 festivals. :P Hubbs has wanted to go to one of these casinos that have popped up everywhere for years now and my response has always been, "We can't afford it, dear." Well this year, the pathetic look on his face when I announced that I was going to go pay off all sorts of bills with our tax refunds got to me. So I asked how much he wanted and what he wanted to do with it. "Casino trip!" was all he said. So everyone keep their fingers and toes crossed.. and send the good juju, folks! For we are casino headed. Woot! And since I've got all this time this morning, I decided to forego some behind the scenes DB work and post another Kitchen Disaster!! It's been so long.. I have missed my KD posts so muchly. Bobby Deen. Paula's hunky and still single youngest son. Twas his birthday and the Deen folks decided it'd be a cute episode for Paula's Home Cookin' - the premise was Paula tricking her youngest son into helping her cook his favorite foods for his own birthday party. ha! ha! Gah. If you are a Deen fan, like myself, and own any one of her dessert cookbooks, then ya'll know that Bobby's favorite cake is a caramel cake. I've looked at the instructions for this cake many times and nothing about it ever tripped my trigger. Until! Until I watched them make it. The recipe says to poke lots of holes in the cake with a toothpic so the caramel sauce can seep in.. well Paula, bless her buttery clogged arteries, used the end of a wooden spoon to poke LARGE holes in the cake before pouring the sauce on. Yes, kids. THAT'S what tripped my trigger. (it never does take much for me) So off I went.. as per usual, when baking cakes, my cake turned out beautifully - it rose to a lovely height and turned all goldeny brown and delicious looking. The smell was heavenly, as even Paula's recipes are not sacred in my kitchen. I gave it a lil twist and added 3 ripe bananas to the batter. *swoon* My caramel sauce turned out beautifully as well. As it pretty much should have, considering I've been making it for years now (is essentially the same recipe as Gracie's Toffee Sauce for her Croissant Bread Pudding). The poking of big holes went without a hitch.. the pouring of the caramel sauce was also a breeze. And then. And then it was time to frost with caramel frosting. The making of the frosting started off well - again with the caramel sauce base, then you transfer the sauce to a mixer and beat in a pound of confectioners' sugar and vanilla. It's a little thin at first so you beat until it becomes "spreading" consistency. Well my loves, somehow I drove past spreading consistency and crashed head on into fudge consistency. Seriously. I now know how to make caramel fudge. Seriously good caramel fudge. But did I press my fudge into a pan, cut it into little squares and enjoy it as fudge? No. I figured it was still spreadable. Yeah. No. I'll let my photos do the rest of the talkin'. And if you are wonderin' if it still tasted good.. well it did. The cake was moist, sweet and banana-y. The caramel sauce and the caramel "frosting" was buttery with just the right amount of salt to counter the super sweet that caramel can get. It was just a long chew to get through a slice. :P Have a fabulous weekend! If you're bored.. make yourself some caramel fudge! Perfectly baked cake with perfectly cooked caramel sauce Bottom layer covered with the caramel sauce Top layer with oozing caramel sauce *swoon* Caramel fudge covered Banana Caramel cake - not the best looking, but not THAT bad, right? Right?? The Other Side. :P A slice of delicious Banana cake filled with decadent caramel sauce and slathered with a very thick layer of caramel fudge. Gah. xoxo

Yule Be Happy To Know I Made It!

Well I don't know if ya'll will really be happy or not, but I am. I didn't think I would be able to participate this month. Yeah, wouldn't that have been nice? One of the co-founders has to take a powder on the month she is co-hosting! Gah. This lil log o'mine took me 5 days to make, but it's done and I'm kinda liking it! The best part was after I streaked some melted chocolate onto the buttercream frosting, Hubbs looked over and said it looked like a log! Yay! Usually he looks over and wonders out loud what the hell I'm trying to make now. My frosting skills.. well, we all know how bad my frosting skills are. ;) And then, since it looked like a log, he came over to investigate further as I was putting my first meringue mushroom together and decided he'd like to help! HAR! That does not happen often. So this month's Daring Baker Challenge - The Yule Log - hosted by my lovely partner Ivonne and I, was quite a trip. Between taking care of my mom, an unusually busy month at work and getting ready for Christmas, I had to do one component a night - and I missed 2 nights due to stuff I just listed! I'm happy to say that I did not have any problems with any part of the Yule log. My mushrooms came out pretty decently and the cake worked just fine.. I had a lil unsure moment or two during the buttercream. I was already nervous making it after reading all the horror stories on the DB blog about curdling and separating, but I took my time and, of course, called my Guru to walk me through the butter part. Voila! Perfect coffee buttercream was had! I can't tell ya'll how it tastes though - it's for tomorrow night's festivities, but I went with the chocolate version of the genoise and I absolutely SLAVED over the filling. Do you have ANY IDEA what it takes to pull the lid off a carton of Cool Whip?? :P Yes, I filled the log with chocolate Cool Whip. ;) Go me!! heee! So without further ado, here is my Yule log! Many, many thanks to Ivonne - just for being you. :D And triple that thanks to Helene for pretty much taking over the reigns of this challenge for Ivonne and I when we couldn't be there for any questions or concerns.. which was the whole fakkin month. Ugh! Thank you sweetheart, I don't know what I'd do without you!xoxo You can find the recipe on that gorgeous and sexy Canadian Creampuff's site here. I must end this quickly as I've got the calamari sauce on the stove and Michel Richard's Faux Gras in the oven! squeeeeeeee! Head on over to the blogroll, kids.. and be amazed at the creativity that our members used for their Yule logs - you won't be disappointed! :D Happy Holidays everyone! xoxo

Tiramisu - Creampuff Style :)

Hello! It's been a week again.. I promised to post more often and I put nothing up for a week. Go me. *sigh* I just finished up the week from hell. Seriously. I couldn't have posted if I wanted to as I was no where near my PC for most of that time. Instead, I was following ambulances to the hospital. Now that's a lot of fun.. they ask you to not follow close behind, so you make a conscious effort to stay back yet you are soiling your shorts because you want to get there the second the ambulance does. I mean, how the hell would the ER docs know what to do if I weren't there?? Yeah, I'm one of those people.. I gotta know everything that's going on and I gotta be there for it all. How freakin annoying am I? I actually just got done writing out the whole fakkin story about my mom and her 3 trips, 2 of which were via ambulance, to the ER (the first of those trips happened 1.5 hours after we brought her home from her first 4 day stay in the hospital.. the 2nd ambulance ride was after she was home for roughly 15 hours.) and realized that ya'll don't wanna sit at your PCs/lap tops for HOURS reading about my grief. Suffice to say.. after 2 unblocked arteries and stent placements, severe lower back spasms and COPD (Chronic Obstructive Pulmonary Disease) with a dash of pneumonia, she's home now. She is back on oxygen 24/7, but that's okay. Now we wait a month. Why? Because if all of that just wasn't enough to deal with all at once, they also found a "nodule" on her left lung. A biopsy was scheduled for last Friday, but it was found that the "nodule" is to small for even a needle biopsy. Therefore we wait a month for a new CAT scan to see if it's grown and then either a possible PET scan and/or biopsy. I refuse to get frazzled/panicked over this. It could be one of a 1,000 things. It's on the very lower tip of her left lung, suggesting this could be a case of collapsed lung. It could also be a bruise brought on by the pneumonia - or even from her fall back in February. So ya'll keep your fingers and toes crossed.. and a few prayers couldn't hurt either, right? =) Now enough. Let's move on to something so much more happier, shall we? About a month ago, I got it into my head that I needed to make Tiramisu. I've never made it before, because I'm not a huge fan. I've only ever had it from a bakery and once at a restaurant and never did it thrill me. Go figure. But I saw these adorable Lady Fingers at the Trader Joe's while last minute shopping while Helene was still here and just had to buy them. I mentioned to my sweet Ivonne that I wanted to make it and her response was to send me her family's recipe for it. How damn lucky am I?? :D Talk about having the perfect recipe for my first go at it! Once I had all my ingredients out and at room temp, I started the recipe.. which was to mix the sugar and eggs together until they were pale and thick. No problem (I love you, my sexy KitchenAid!).. next, add the mascarpone & cream all at once and beat until smooth and thick. Uhhh.. she's not smooth. And she ain't thick neither. Uhhh.. *panic* "Yes, operator? Get me the Creampuff in Canada STAT" ring ring ring.. ring ring ringgggggggg "Hi! You've reached the Creampuff! I'm not home! So sorry about your luck and your coagulated eggs & cheese!! MUAHAHAHAA!" *sob* "Yes, operator? Get me my Guru in S. Carolina STAT STAT!" ring ring ring.. ring ring ringgggggggg "Hi, You've reached your Guru! I'm not home! So sorry about your luck and your icky eggie cheesy disaster! MUAHAHAHAHAAA!" ARGHHHHHHHHHHHHH!!!!!!!!!!!!!! So I uncracked the bottle of Jack and had myself a couple fingers worth. ;) By that time my phone rings and HALLEY-LOO-YA it was my Guru, bless her cotton socks! She advised me that I should keep beating it until it starts to smooth out and then put it through a fine sieve and I should be fine. It wouldn't end up completely smooth, but it also wouldn't have the consistency of spoiled milk. *buuickkk* And so I did, although I did change from the paddle to the whisk attachment, and sure enough, after 10 min. or so, it did start to come together and by the time I pushed it through the sieve, I had a semi-smooth mascarpone mixture. Phew! Disaster avoided once again thanks to my Guru. :D After that, it was a cinch to put together, pretty much.. I did read the instructions wrong (surprise!) and only used 2 c. of espresso (recipe called for 4) to 1 TBS. sugar and 2 TBS. of Marsala - so my lil lady fingers were ROCKIN' if'n ya'll know what I mean? Zinggggg! Now for the life of me I can not remember why I did not take any photos of the whole thing, quite possibly they came out all blurry? I dunno.. but anyhoo, it was gorgeous. Of course I had to make it even more sinfully delicious by adding 2 GENEROUS layers of grated dark chocolate. ;) Where the photos make it look like it was grainy, it wasn't. It was very smooth and silky. This tiramisu wasn't too sweet, so the added chocolate was a match made in heaven. And the espresso/booze soaked cookies were good enough to eat by themselves. Which I might have done with the 5 left over cookies.. maybe. *blush* The true test would be 2 nights later when I had some friends over for my 40th (gag) birthday party. One of my guests is a Tiramisu connoisseur and he promised to tell me the truth. He took a bite, his eyes rolled back into his head and I swear he started pulsating. Orgasmically like.. I shite you not. Yep! This Tiramisu made him a very happy camper. Yay! Thank you SO MUCH, Ivonne! Not only have I learned what to do when my eggs and mascarpone curdle, but I am now a huge lover of Tiramisu. I've already got my mascarpone in the fridge and can not wait to get my hands on those lady fingers again.. soon.. oh yesss... soon. I think the Tiramisu would look lovely sitting next to Gracie's Croissant Bread Pudding on our Christmas dessert table, don't you? squeeeeee!!! This is a Creampuff recipe and not mine to share. So I guess ya'll are going to have to come to my house this Xmas for a slice, yes? =) Not only did My Sweet Creampuff give me this awesome recipe, but she also sent me the gorgeous napkins you see in the photo as part of my birthday present. =) xoxo