Jason's Birthday Cake

Every year for Jason’s birthday I make him a tiramisu cake. Every.  Single.  Year. Don’t get me wrong, I love that cake—I made it a couple of different ways before finally settling on my favorite version. And back when I was cooking/baking new things on a regular basis, I had no problem making a tried and true favorite on an annual basis—especially since it was always what was requested. But now that my culinary adventures are fewer and farther between (and my free time is limited), I tend to want to try new and different things when it comes to special occasion treats. So this year, I convinced Jason to let me try something different for his birthday. Enter Ina Garten’s Mocha Chocolate Icebox Cake. This is a recipe that I’ve been eyeing since receiving her cookbook How Easy Is that? as a gift way back in 2010 (what took me so long?!). It seemed like a good “replacement” for Jason’s usual tiramisu cake since it has a lot of the same flavors—chocolate and coffee—and the same type of decadent mascarpone/whipped cream/espresso frosting.  And true to the cookbook’s name, it was incredibly easy to make (only 30 minutes of actual prep time). Basically you layer chocolate chip cookies with the aforementioned mascarpone/whipped cream/espresso concoction and then let it sit overnight. The whipped cream mixture soaks into the cookies making them soft and cake like. It is an incredibly rich, creamy and delicious treat. And although it wasn’t THE tiramisu cake, I am pretty sure Jason enjoyed it this year.

Mocha Chocolate Icebox Cake
Adapted ever so slightly from Ina Garten

Note: I’m including the recipe below pretty much verbatim as the only change I made was to use semi-sweet chocolate chips as a garnish instead of chocolate shavings. And I did that only because I could not find a chocolate bar sizable enough for decent shavings at either of the two grocery stores I went to.

Ingredients:
2 cups cold heavy cream
12 oz mascarpone cheese
½ cup sugar
¼ coffee liqueur
2 TBL unsweetened cocoa powder
1 teaspoon espresso powder
1 teaspoon vanilla extract
 Approximately 3 dozen thin and crisp chocolate chip cookies (Ina’s recipe suggests Tate’s Bake Shop cookies which can be ordered online—I was going to use a chocolate chip cookie I had seen at whole foods when I happened to see the actual Tate’s cookies at The Fresh Market the weekend before Jason’s birthday—so I did actually use the brand she recommended but any thin and crisp cookie should work).
Semi-sweet chocolate—in bar (from which to make shavings) or chip form

1. Combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

2. To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan*, covering the bottom as much as possible. (Break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight. (*My springform pan is 9 inches—I got 4 layers instead of 5 out of the cookies with a little of the cream mixture left over.)

Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate chips or shavings, cut in wedges, and serve cold.

{Tap tap}...Is this thing on?

It’s been so long since I’ve showed my face here that I’ve almost forgotten how this works. I guess that’s ok since I doubt anyone even checks for new posts anymore (except my friend Susannah, who reminds me she is still a loyal reader whenever I see her).  I’d try to explain away my year long (gulp) absence but there is not much to say—young child + full time job+ trying to maintain some semblance of personal /free time (ha!)= little time for cooking period, let alone anything worth writing about. That said, I did enjoy this old blog of mine back in its heyday so thought I’d dip a toe back in the water and see what happens. Posts may be scattered and may not always involve cooking really amazing things (hey, remember when I did this??) but, you know, baby steps.

So without further ado…..Susannah, this one’s for you!

Three day weekends are the best. And I actually spent this one doing some cooking. First up—Smitten Kitchen’s Strawberry and Rhubarb Crisp Bars. I’m not posting the recipe since I followed it pretty much to the letter.  Definitely worth the (minimal) effort—delicious and does not make me feel too guilty for indulging, which is great since I had to buy A TON of rhubarb from the one grocery store I could find that sold it—so we may be eating a lot of these bars over the next week or so.

Next, a Memorial Day bbq “feast.” We were lucky enough to enjoy delicious cookout fare (e.g., burgers, sausages, grilled veggies,etc.) at a friend’s house on Saturday but I still felt the need to cook up something barbeque-y to celebrate the start of summer. I did a little BBQ chicken in the oven using a combo of a Smitten Kitchen’s dryrub oven barbeque chicken and another blogger’s baked chicken recipe (which we are also big fans of here). It turned out well. Although it definitely did not have any kind of crispiness to the skin (if that is something that is important to you). I don’t really go for chicken skin in general (one reason I am not a big fan of fried chicken) so this was fine with me. Moist, flavorful and pretty smoky for not coming within spitting distance of a grill. I served it with corn on the cob and this potato salad.

  

Hope you too spent some quality time with good friends, family and food this weekend. See you back here again...(dare I say) soon??!?

 Gratuitous photo of child-- nothing to do with the rest of the post!

BBQ Chicken (Minus the Grill)

Adapted from Smitten Kitchen and Hellobee

Ingredients:

3 TBL brown sugar

2 TBL smoked paprika

1 teaspoon garlic powder

½ teaspoon cumin

¾ teaspoon salt

1 teaspoon white pepper

4 bone-in, skin-on chicken thighs (any bone-in/skin-on chicken will do)

BBQ sauce of your choosing

1. Make the dry rub by mixing together the first 6 ingredients. This is enough for two recipes if you are using 4 chicken thighs so I poured half into a small bowl and put the rest in an airtight container for another use.

2. Preheat the oven to 350. Place chicken in a baking dish. Rub the chicken—under the skin and on-top of the skin—with the spice mixture. Be generous!

3. Pour a little water in the bottom of the baking dish—up to ½ inch or so. This time, I just put enough in to make sure the bottom was wet. Cover with aluminum foil.

4. Bake for about 50 minutes until chicken is cooked through. Remove foil and pour a TBL or so of BBQ sauce onto each chicken thigh. Up the oven temperature to 400 degrees—put the chicken back in for 10 minutes or so until the BBQ sauce gets a little caramelized. Serve with additional BBQ on the side (if desired).

Patriotic Treats: Berry Crumb Bars

How lucky are we that there are so many naturally occurring red, white and blue foods this time of year?! I mean what the 4th of July be without a flag cake decorated with whipped cream, strawberries (or raspberries) and blueberries? I am sure that's what the Founding Fathers had in mind when they chose July 4th as the day on which to declare their independence (It is also worth noting that Canada Day and Bastille Day are also in July. The Canadian flag is red and white. The colors of the French flag? Blue, white and red. Are you seeing a pattern here?)

Although I decided against the traditional flag cake for my contribution to our friends' July 4th BBQ, I did decide to keep the patriotic vibe going with red, white, and blue berry crumb bars. In this recipe (a slightly adapted version of Smitten Kitten's blueberry crumb bars), you start with a shortbread-like dough that serves as both the crust (when patted into a 9x13 pan) and crumb topping (when sprinkled over the top) and add in a layer of your favorite berries tossed with lemon juice, sugar, and cornstarch. SK also shared the following tip-- these cut a lot easier when chilled so stick them in the fridge for 30 minutes or an hour after they've cooled to room temperature if you have the time. A perfect patriotic treat that Washington and Jefferson would have been proud of.

Berry Crumb Bars
Adapted slightly from Smitten Kitchen

Ingredients:
3 cups all purpose flour
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
Zest and juice of one lemon
2 sticks cold butter, cut into small pieces
1 egg
3-4 cups fresh berries (I used a mix of raspberries, blueberries, and blackberries)
1/2 cup sugar (more or less depending on the sweetness of your fruit--always check first!)
4 teaspoons cornstarch

1. Preheat oven to 375. Grease a 9x13 pan and set aside.
2. In a large bowl, stir together, flour, 1 cup sugar, baking powder and salt. Mix in lemon zest. Use a fork or pastry cutter to blend in butter and egg. Pat 3/4 of the dough into the bottom of the prepared pan.
3. In a separate bowl, toss berries with sugar, cornstarch and lemon juice. Spread evenly over crust. Crumble remaining dough over the berry mixture.
4. Bake for 40-45 minutes or until top is slightly brown. Cool completely before cutting into square. Enjoy with fireworks or your favorite John Philip Sousa anthem.

Quick Treat Tip

Hot chocolate + roasted marshmallow =

Best Sunday night treat ever!