Since moving into our house in December, Eric and I have had a few visits from neighbors. Seeing as how this is our first house, this is not something we’re used to. One neighbor brought us a plate of amazing snickerdoodles and another invited us to dinner. To say we lucked out with our neighborhood would be an understatement. Sadly, we’ve been so busy that we haven’t had much time to introduce ourselves, and we had to turn down that dinner invitation because we were painting Baby C’s nursery that day. I thought it would be nice to bake something as a way to say thanks to the people we’ve met and as a way to introduce ourselves to the people we haven’t. I wasn’t sure what to bake, but decided on this recipe immediately upon seeing it.

Here I am visiting Baked in Brooklyn almost exactly two years ago.

Brownies are one of those desserts that people have pretty strong opinions about. Cakey or fudgy? With nuts or without? Before trying these, I was firmly in the cakey with nuts crowd. However, you can now consider me a convert. Hands down, these are the best brownies I’ve ever had in my life. I finally understand why people like those fudgy brownies. I guess I just had to find the right brownie to convince me. These brownies are intensely chocolatey, so it’s important that you use the best quality chocolate you can. I used two different chocolates that I had been holding onto since November because no recipe seemed worthy of them, but this recipe certainly was. The brownies are rich, dense and so insanely delicious. The espresso helps intensify the flavor of the chocolate, but you can actually get a slight hint of it while eating the brownie. I could continue talking about how amazing these are, but I’ll try to show some self-restraint and simply tell you to make these brownies soon.

The Baked Brownie
Makes 24 brownies

Ingredients:
1 1/4 cups all-purpose flour
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate (60 to 72%), coarsely chopped
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1 1/2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 eggs, at room temperature
2 teaspoons pure vanilla extract

Directions:
Preheat oven to 350º and butter the sides and bottom of a 9-by-13-inch glass baking pan. Whisk together the flour, salt and cocoa powder in a medium bowl and set aside.

Place the chocolate, butter and espresso powder in a large bowl and set over a pot of simmering water. Cook, stirring occasionally, until the mixture is completely melted and smooth. Turn off heat, but keep the bowl over the water. Whisk in the sugars until completely combined, then remove bowl from the pot. If the mixture isn’t room temperature at this point, allow it to cool slightly until it reaches room temperature.

Whisk 3 eggs into the chocolate mixture, taking care not to overbeat them. Whisk in the remaining 2 eggs, then stir in the vanilla. Using a rubber spatula, gradually fold in the flour until just incorporated. Pour batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating halfway through, until a toothpick comes out with just a few moist crumbs attached. Allow to cool, then cut into squares and serve. Brownies can be kept, tightly wrapped, at room temperature for up to 3 days (like they’ll last that long).

Source: Baked: New Frontiers in Baking

Let me start off by saying that, while this soup is supposed to have tortellini, we could only find ravioli when we made this. So you’ll notice that the pasta in my picture looks pretty big, and that’s because it is. However, this didn’t bother either of us because we were just happy to have a home cooked meal. This soup is incredibly easy – we made it without a fully functioning kitchen, if that tells you anything. The only change I made was to increase the liquid by half a cup, and this is just a personal preference because I like my soups to be a little brothier. The combination of vegetables, cannellini beans and pasta in this soup make it filling without making it heavy. It also makes excellent leftovers. All that, and it can be made in under half an hour.

Tortellini Minestrone
Serves 4-6

Ingredients:
1 tablespoon olive oil
2 carrots, peeled and cut into 1/2-inch pieces
2 stalks of celery, cut into 1/2-inch pieces
1 medium onion, minced
5 ounces mushrooms, sliced
4 garlic cloves, minced
1 tablespoon minced fresh oregano, or 1 teaspoon dried
3 1/4 cups low-sodium chicken or vegetable broth
2 3/4 cups V8 vegetable juice
1 (15-ounce) can cannellini beans, drained and rinsed
1 (9-ounce) package fresh cheese tortellini (preferably whole wheat)
1 medium zucchini, halved lengthwise, seeded, and cut into 1/2-inch pieces
Salt and freshly ground black pepper
1/2 cup pesto (homemade, or if store-bought, use the refrigerated variety)
Freshly grated Parmesan, for serving

Directions:
Heat the oil in a large Dutch oven over medium heat. Add the carrots, celery, onion, 1/4 teaspoon of salt and pepper to taste. Cook for 3-5 minutes, until just softened. Add the mushrooms and continue cooking until all the vegetables have softened, 5-6 additional minutes. Add the garlic and oregano and cook about 30 seconds, until fragrant.

Pour in the broth, making sure to scrape up any browned bits. Stir in the vegetable juice and beans and bring to a boil. Reduce heat to a simmer and cook for about 10 minutes. Add the tortellini and zucchini and continue simmering until tender, another 5-7 minutes. Taste and add salt and pepper as needed. Divide among serving bowls and top each portion with a spoonful of pesto and a sprinkling of Parmesan before serving.

Source: As seen on Pink Parsley, originally from Cook’s Illustrated Soups, Stews & Chilis

For someone that loves cookies as much as I do, I don’t make them nearly enough. Cookies are so easy to make and are nice to have on hand whenever a sweet craving strikes. And let’s be serious, I’ve had a lot of sweet cravings lately. That’s why I decided to save some of this cookie dough and freeze it for after our little girl arrives the first week of March. I know the first few weeks of having a newborn are going to be a blur, and I’m sure Eric and I will appreciate fresh-from-the-oven cookies more than ever.

This cookie recipe is highly adaptable. It originally called for cinnamon chips, but I omitted them in favor of more chocolate chunks. Additionally, I reduced the amount of nuts to one cup because any more than that just seemed like too much. As it is, these cookies are still full of mix-ins, so if that’s not your thing then you may want to decrease the amount even more. I loved the combination of chocolate, coconut and macadamia nuts. It’s just different enough from a regular chocolate chip cookie without being outrageous. For the coconut, I used coconut flakes and liked it much better than typical, shredded sweetened coconut. The toasted coconut adds just a hint of coconut flavor to these, but you could certainly add coconut extract if you were looking for a more prominent flavor.

Chocolate Chunk Coconut Macadamia Nut Cookies
Makes about 3 dozen small cookies

Ingredients:
1/2 cup (1 stick, 4 ounces) unsalted butter
3/4 cup granulated sugar
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 large egg
1 1/4 cups all-purpose flour
1 1/2 cups chocolate chunks
1 cup coarsely chopped roasted macadamia nuts
1/2 cup toasted coconut

Directions:
Preheat oven to 375º and line baking sheets with parchment silicone baking mats. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Mix in the baking soda, vanilla, salt and egg and continue beating on medium speed until combined. Decrease mixer speed to low and gradually mix in flour until just incorporated. Use a rubber spatula to stir in chocolate chunks, macadamia nuts and coconut.

Use a small cookie scoop to drop rounds of dough, about 2 inches apart, onto the prepared baking sheets. Flatten slightly. Bake for 10-12 minutes, until just golden. Allow to cool for about 10 minutes on the pan before moving to a wire rack to cool completely. If you want larger cookies, simply use a larger scoop and space cookies about 3 inches apart. You can even press extra chocolate chunks into the tops of the dough before baking to get that bakery style look.

*To freeze the dough, line a baking sheet with parchment and scoop dough like normal. Once frozen through, transfer the dough balls to a freezer bag or other container. You can bake right from the freezer by adding a couple minutes to the baking time.

Source: Adapted from King Arthur Flour

This winter has been incredibly mild compared to our first two in Virginia. So far, there hasn’t even been any snow. It’s been wavering between spring-like and bitter cold outside, which has me craving comfort food more than ever. When it’s cold, I have a tendency to turn to cream based soups. I’m so glad I decided to make this one instead because it turned out to be exactly what I wanted. It’s rich and hearty without being heavy. Served with a piece of crusty baguette, this simple and unassuming meal was one of the best I’ve had in a while.

This recipe was written as a vegetarian one, but I couldn’t resist adding some andouille sausage to it. We’ve actually had mostly meatless meals lately, and I thought it would be nice to add something a little spicy to this soup. (Spicy foods are one of my few pregnancy cravings and meat has been my only aversion.) However, you can easily omit it without sacrificing any flavor for a vegetarian option. The smoked paprika in this adds a lot of flavor, and that smokiness is enhanced by the sausage. I had originally planned to make this with chorizo, but the andouille worked nicely. I hadn’t yet used lentils in soup and wasn’t sure how well they’d hold up, but their texture was perfect – just tender and not mushy at all. We really enjoyed the different textures from the beans, lentils and tomatoes. Because I was concerned about over blending, I think I may have under blended just a little. Either way, this soup was a big hit and has made for awesome leftovers this week.

Lentil and Black Bean with Andouille Sausage
Serves 4-6

Ingredients:
1 tablespoon olive oil
6 ounces (2 links) Andouille sausage
1/2 large onion, chopped
2 large stalks celery, diced
2 cloves garlic, minced
2 teaspoons smoked paprika
2 bay leaves
1 can (14 ounces) diced tomatoes
1 cup dried brown lentils
4 3/4 cup low-sodium vegetable or chicken broth, divided
3 cups water
1 can (14 ounces) black beans, drained and rinsed
1/4 cup chopped parsley
Salt and pepper to taste

Directions:
In a large pot or Dutch oven, heat the oil over medium heat. Add the sausage and cook for about 8 minutes, until well browned. Using a slotted spoon, transfer to a paper towel lined plate to drain. Add more oil to the pot if needed and then add the onion and celery. Cook until the vegetables begin to soften, 6-7 minutes. Add garlic, paprika and bay leaves and cook for about 30 seconds or until fragrant. Add tomatoes and their juices, lentils, 3 cups of chicken broth and 3 cups of water. Increase heat to high and bring to a boil. Reduce heat to medium-high and cook, stirring occasionally, until the lentils are tender, 25-35 minutes.

Remove from heat and allow to cool slightly. Discard the bay leaves. Transfer half the mixture to a blender or food processor, along with half the black beans and 3/4 cup chicken broth. Pulse until combined but not pureed. Add mixture back to pot, along with remaining black beans and 1 cup chicken broth. Taste and add salt and pepper as needed. Stir in sausage and cook soup over medium heat until warmed through. Stir in parsley and serve.

Source: Adapted from Cookin’ Canuck

I am so grateful for the friends I’ve made through blogging. They’ve been there for me in times of joy and times of stress. I feel incredibly close to them, which is something most people (outside of the blogging world) don’t truly understand. That’s why, when my friend Annie texted me Thanksgiving morning to tell me her dad had passed away, I was heartbroken. You see, Annie has been a source of comfort for me when I had a problem I felt I could talk to no one else about. She was supportive and encouraging, and at that point we hadn’t even met yet. On the flip side, she was second only to Eric to find out about my pregnancy. The excited response she emailed me still makes me laugh. So when I saw several bloggers making comfort food for her, I was inspired to make this popcorn ice cream.

Like me, Annie is a big fan of popcorn. She’s even joked before about having to hide homemade caramel corn from herself. When I visited her in September, we made these popcorn and caramel macarons. That’s why I knew this recipe would be perfect for her. I know popcorn ice cream may seem a little odd, but it’s really quite delicious. It has a flavor similar to kettle corn on its own, and the salted caramel – you guessed it – makes it taste more like caramel corn. This recipe only makes a small amount of ice cream, which is perfect for a novel flavor such as this one.

Annie, I’m still thinking about you and sending a big, virtual hug your way. If I could send along a bowl of this ice cream, I definitely would. Since I can’t, it will just have to go on the list of things to make next time we see each other.

Popcorn Ice Cream with Salted Butter Caramel Sauce
Makes about 1 pint

Ingredients:
For the ice cream:
1 1/4 cups whole milk
1 1/4 cups heavy cream
3/4 to 1 cup sugar
1/2 teaspoon vanilla bean paste
1 egg
60 grams prepared popcorn (1/3 cup unpopped kernels if you want to make your own)

For the caramel:
1 cup sugar
3/4 cup plus 4 teaspoons heavy cream
1 tablespoon salted butter
1/8 teaspoon fleur de sel or coarse sea salt

Directions:
Combine the milk, cream, sugar and popcorn in a large saucepan set over medium heat. Cook until edges begin to bubble. Cover, remove from heat, and allow to steep for 30 minutes at room temperature.

Strain the milk mixture through a fine mesh strainer, pressing on the popcorn to remove as much liquid as possible. Whisk together the egg and vanilla in a medium bowl. Slowly pour the warm liquid over the egg mixture, whisking constantly, then pour the mixture back into the saucepan. Continue cooking over medium heat, stirring constantly and scraping the bottom, until the mixture is thick enough to coat the back of a spoon. Strain and cool in an ice bath, then chill completely in the refrigerator. Freeze the mixture in an ice cream maker according to manufacturer’s directions.

While the ice cream is churning, make the caramel. In a large, deep saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir.

Once the caramel reaches a deep amber color, immediately remove it from the heat. Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the butter and salt. If any sugar has hardened, place the saucepan back over low heat and whisk until smooth.

The caramel sauce can be stored, refrigerated, for one month. To rewarm, simply microwave or place in a saucepan over low heat.

Source: As seen on Almost Bourdain, caramel adapted from The Sweet Life In Paris by David Lebovitz

Homemade bread is second only to ice cream on my list of “Things I’m so Glad I Can Make at Home.” Seriously, there’s not much that beats the smell of homemade bread. Because we’re moving soon (by the way, we bought a house!), I haven’t been baking nearly as much as I would like. Thankfully, our friends Katy and Juli gave us a good reason to bake when they hosted Friendsgiving a couple weekends ago. Thanksgiving may be over, but I don’t need a holiday to make these again. In fact, the rolls are so delicious that they do a good job of making even ordinary meals seem special.

These rolls embody everything a dinner roll should be – soft, fluffy and insanely tasty. There’s just enough rosemary and pepper in them to give them something extra. I love rosemary, but I know it can be overpowering in certain things. Not so with these. They’re herby in a subtle way, and they go so well with just about everything. Eric made a double batch of these for the party, and we lucked out with a couple left over that we used for sandwiches. Honestly, it’s worth making them just for that. We make dinner rolls of some sort every Thanksgiving and Christmas, and I’m glad to have another recipe to add to the rotation. Even better for us, since we’re always traveling during the holidays, is that these can be made in advance and frozen before the final rise. Homemade dinner rolls that we can make ahead of time? Huge win.

Rosemary and Black Pepper Dinner Rolls
Makes 14 rolls (1 9-inch pan)

Ingredients:
1 package (2 1/4 tsp) yeast
1 cup lukewarm water
2 tablespoon oil (vegetable, canola, or olive) plus more for greasing bowl and pan
1 large egg
3 tablespoons sugar
1/2 teaspoon fresh ground black pepper
2 teaspoons chopped fresh rosemary
3 1/4 cups flour
1 teaspoon salt
2 tablespoons melted butter

Directions:
Add the water to the bowl of a stand mixer fitted with the dough hook and sprinkle the yeast over the top. Allow to sit for 10 minutes until the yeast becomes frothy. Add the oil, egg, sugar, pepper and rosemary to the bowl. Add the flour and mix on medium-low speed for about 2 minutes, just until the dough comes together. If the dough doesn’t clear the sides of the bowl, continue adding flour 1 tablespoon at a time.

Increase speed to medium and knead the dough for 5 minutes. Cover the bowl with a damp towel and allow to rest for 20 minutes. Add the salt and mix on low speed for an additional minute. Transfer the dough to a large, lightly greased bowl. Cover with a damp towel and let rise in a warm place until doubled in bulk, 1 to 1 1/2 hours.

Grease the bottom and sides of a 9-inch baking pan. Turn the dough onto a lightly floured surface and divide in half. Equally divide each half into 7 pieces about the size of a golf ball (2 ounces each if you’re weighing). Gently roll into rounds and place in the pan, leaving about half an inch of space between them. If freezing, wrap pan tightly in foil and place in freezer. Thaw and rise for 2 to 2 1/2 hours the day of baking and continue. Cover rolls and allow to rise for at least 20 minutes, or until they’ve expanded to fill the pan.

Preheat oven to 350º. Brush with half of the melted butter and bake for 20 to 30 minutes, until golden brown. Remove from oven and brush with remaining butter. Serve immediately or at room temperature.

Source: As seen on Confections of a Foodie Bride, originally from The Pastry Queen

This post has been a long time coming. I first made this green bean casserole three years ago while visiting family for Thanksgiving. I distinctly remember enlisting Eric’s little brother to help us clean mushrooms for the cream of mushroom soup. We decided to make a double batch of this since there were so many of us, which meant we had a ton of mushrooms to wipe clean. Sadly, he’s almost 16 now and is not so easily persuaded to help in the kitchen. We won’t be seeing any family at Thanksgiving this year, but we couldn’t let the season pass without making this again. We had the opportunity to make it for a Thanksgiving potluck at our friends’ house last weekend. I was so excited when one of our friends asked if this was the same one we made for our Friendsgiving party last year. To have a memorable dish always means a lot to us, especially when it’s something as unmemorable as a casserole.

What makes this dish so memorable? It’s the fact that it’s not made with any cream of questionable ingredients, and instead uses a homemade cream of mushroom soup as the base. The fresh, crisp-tender green beans and crunchy topping don’t hurt, either. Our families tend to think of Eric and I as kind of food elitists, and I remember some jesting remarks being made about us while we were prepping this dish. Those quickly ceased once everyone tried this casserole, though. I’ve made it another way since then, using fried shallots in place of the canned fried onions and breadcrumb topping in this recipe. Eric and I made the two versions back to back, and the regular version barely won out. In the future, I’d like to try a version that uses both the fried shallots and the breadcrumb topping to make this a completely can free green bean casserole. Until then, this one is still infinitely better than any other version I ever had growing up.

From Scratch Green Bean Casserole
Serves 10-12

*To make this ahead of time (because Thanksgiving Day can be so crazy), make the breadcrumbs ahead of time, store in the refrigerator and combine with the onions right before baking. The beans and cooled sauce can be combined in a baking dish and stored, covered, up to 24 hours before serving. To heat, simply remove the cover and bake at 425º for 10 minutes and continue baking as directed. You can easily halve this recipe and bake it in an 8-inch square (2 quart) baking dish. Reduce the cooking time in step 3 to 6 minutes (1 3/4 cups) and the baking time in step 4 to 10 minutes.

Ingredients:
For the Topping:
4 slices white sandwich bread, each slice torn into quarters
2 tablespoons unsalted butter, softened
1/4 teaspoon table salt
1/8 teaspoon ground black pepper
3 cups canned fried onions (about 6 ounces)

For the Beans and Sauce:
Salt
2 pounds green beans, ends trimmed, halved
3 tablespoons unsalted butter
1 pound white button mushrooms, stems trimmed, wiped clean, and broken into 1/2-inch pieces
3 medium cloves garlic, minced (about 1 tablespoon)
Ground black pepper
3 tablespoons unbleached all-purpose flour
1 1/2 cups low-sodium chicken broth
1 1/2 cups heavy cream

Directions:
In the bowl of a food processor, pulse together the bread, butter, salt and pepper until coarse crumbs form, about ten 1-second pulses. Transfer to a large bowl and toss with the onions; set aside.

Preheat oven to 425º. Prepare an ice bath by filling a large bowl with ice water and place it near the stove. In a large Dutch oven, bring 4 quarts of water to a boil. Add 2 tablespoons of salt and beans. Cook for about 6 minutes, until the beans are bright green and crisp-tender. Drain the beans and dunk them into the water to stop cooking. Remove from the ice bath and place onto a paper towel lined baking sheet to drain completely.

Add butter to Dutch oven and melt over medium high heat. Once foaming has subsided, add mushrooms, garlic, 3/4 teaspoon salt and 1/8 teaspoon of pepper. Cook for about 6 minutes, or until the mushrooms have released their moisture and the liquid has evaporated. Stirring constantly, sprinkle in the flour and cook for 1 minute. Stir in broth and, still stirring constantly, bring to a simmer. Add cream, reduce heat to medium, and continue simmering about 12 minutes, until the sauce has thickened and reduced to 3 1/2 cups. Taste and adjust seasoning as needed.

Place green beans back into the Dutch oven and stir to evenly coat them with sauce. Pour into a 9 x 13-inch (3 quart) baking dish. Evenly spread topping over the beans and bake for about 15 minutes, until the sauce is bubbling and topping is golden brown. Serve immediately.

Source: The Cook’s Illustrated Cookbook

My friend Amy is expecting a baby girl early next year, and I was thrilled when I was asked to participate in her virtual shower. I’m so excited to be able to take part in it, especially since Amy and I are due close together and are both having girls. If you don’t know Amy, she is a professional opera singer (and her blog name, Sing for Your Supper, comes from a musical). So when Kelsey, our lovely hostess, asked what I’d be making, it only took me a second to decide on opera cake. It’s a dessert I’ve wanted to make for quite some time, and I couldn’t think of a more fitting occasion.

The first and only opera cake I had prior to making this one came from the freezer section at Trader Joe’s. I was hooked as soon as a tried it, so it was only a matter of time before I decided to make one myself. Eric described this cake as “French tiramisu,” and I think that’s an accurate description. This dessert is made up of a three layers of almond sponge cake that have been moistened with an espresso syrup. Atop the first layer of cake is an espresso infused Italian meringue buttercream, and chocolate ganache is sandwiched between the second and third layers. The whole cake is topped with chocolate glaze. Once the glaze sets, the edges of the cake are removed to display its beautiful layers. This cake is a chocolate and coffee lover’s dream. It’s decadent in flavor but light in texture. I didn’t hesitate to eat the piece from this photo as soon as I was done shooting it.

Though this dessert does take quite a while to make, it’s easily broken down into steps. Each component of the cake can be made in advance, as can the cake itself. It’s a ten inch cake, and the recipe cannot be reduced. If you need less, simply make the full recipe, then cut it into smaller cakes to freeze. It can be kept in the freezer, well wrapped, for up to a month and defrosted in the refrigerator overnight before serving.

Make sure to check out Amy’s and Kelsey’s blogs for the full roundup of all the sweet shower recipes.

Opera Cake
Makes one 10-inch cake

Ingredients:
For the cake:
6 large egg whites, at room temperature
2 tablespoons granulated sugar
2 cups ground blanched almonds
2 1/4 cups confectioners sugar, sifted
6 large eggs
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted and cooled briefly, plus additional for pan prep

For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 1/2 tablespoons instant espresso

For the coffee buttercream:
2 tablespoons instant espresso
2 tablespoons boiling water
1 cup sugar
1/4 cup water
1 teaspoon vanilla bean paste
1 large whole egg
1 large egg yolk
1 3/4 sticks (14 tablespoons) unsalted butter, at room temperature

For the chocolate ganache:
8 ounces bittersweet chocolate, finely chopped
1/2 cups whole milk
1/4 cup heavy cream
4 tablespoons unsalted butter, at room temperature

For the chocolate glaze:
5 ounces bittersweet chocolate, finely chopped
1/2 cup (1 stick) unsalted butter

Directions:
Start by making the cake. Preheat oven to 425ºF. Line two 12 1/2x 15 1/2-inch jelly roll pans with parchment and brush with melted butter. In the bowl of stand mixer fitted with the whisk attachment, beat the egg whites until soft peaks form. Beat in the granulated sugar and continue beating until the peaks are stiff and glossy. Gently scrape into a medium bowl and set aside.

Replace the whisk with the paddle attachment. Beat the ground almonds, confectioners sugar and whole eggs on medium speed until light and airy, about 3 minutes. Reduce speed to low and gradually mix in flour, mixing just until incorporated. Using a rubber spatula, gently fold in the meringue, then the melted butter. Divide the batter evenly among the two pans (I think it was about 600 grams of batter per pan) and spread to cover the entire surface.

Bake cakes for 5 to 7 minutes, until light brown and springy to the touch. Place a sheet of parchment over each pan, then carefully turn the cakes over to unmold. Carefully peel off the layer of parchment on the bottom, turn it over and use it to cover the cakes. Let cool to room temperature. Cakes can be made up to 1 day in advance, cooled, wrapped and stored at room temperature.

While the cakes are cooling, prepare the espresso syrup by combining all the ingredients in a small saucepan. Bring to a boil, then remove from heat and set aside to cool. The syrup can be made up to 1 week in advance and stored in the refrigerator.

To make the buttercream, dissolve the espresso in the boiling water and set aside. Beat the egg and egg yolk on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment until pale and foamy. Bring the sugar, water and vanilla bean paste to a boil in a small saucepan. Stir only until the sugar dissolves. Continue cooking, without stirring, until the mixture reaches 255ºF. With the mixer running on low speed, slowly pour in the syrup. Don’t be concerned if some of it sticks to the sides of the bowl. Increase speed to medium-high and continue beating until the eggs are thick, satiny and room temperature, about 5 minutes.

With the mixer on medium speed, steadily add the butter in 2-tablespoon increments. Once all the butter has been added, increase speed to high and beat until the buttercream has thickened slightly. Beat in the dissolved espresso. Chill, stirring frequently, until the buttercream is firm enough to be spread, at least 30 minutes. If making ahead of time, the buttercream can be refrigerated for 4 days or frozen up to a month. Bring to room temperature before using and beat to smooth it.

To make the ganache, place the chocolate in a medium bowl. Bring the milk and cream to a boil, then pour over the chocolate. Wait 1 minute, then stir until smooth and glossy. Add the butter, 2 tablespoons at a time, and continue stirring until the ganache is smooth. Refrigerate, stirring every 5 minutes, until the ganache thickens to a spreadable consistency, about 20 minutes. The ganache can be refrigerated 3 days or frozen up to a month. Bring to room temperature before using.

To assemble the cake, line a baking sheet with parchment or wax paper. Working with one cake a time, cut each cake into one 10×10-inch square and one 10×5-inch rectangle. Place one square of cake on the parchment and use a pastry brush to moisten with the espresso syrup. Spread about 3/4 of the buttercream onto the cake, making sure to spread evenly. If the buttercream is too soft, you can freeze the cake for about 10 minutes before proceeding. Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten with the syrup and top with ganache, making sure to spread it in an even layer. Top with the remaining cake layer, moisten, then freeze for 10 minutes. Top with a thin layer of buttercream. This is just to smooth the top and prepare it for the glaze, so less is more here. Refrigerate for at least 1 hour or up to 6. If you’re in a hurry, you can freeze the cake for 20 minutes before continuing.

When you’re ready to glaze the cake, bring the butter to boil in a small saucepan. Remove from heat and skim off the top foam to clarify the butter. Pour the clear yellow butter into a small bowl and discard any milky residue. Melt the chocolate in a medium bowl over simmering water, then stir in the clarified butter. Lift the chilled cake off the parchment lined pan and place on a rack set atop the parchment lined pan. Pour the glaze over the cake, using a long offset spatula to help smooth it evenly across the top. Though messy, I would recommend transferring the cake to a cake stand or serving dish now, so that the set glaze doesn’t crack when you lift the cake later on. Refrigerate until glaze is set and cake is chilled. Use a long, thin knife that has been dipped in very hot water and wiped dry to cut the sides of the cake, removing any drips from the glaze and exposing the layers. A hot knife works best to slice this cake, which should be served slightly chilled.

Source: As seen on The Splendid Table, originally from Paris Sweets: Great Desserts From the City’s Best Pastry Shops

I spent the better part of last weekend in a scarf and pea coat. I have no idea what happened to fall, but it got really cold here out of nowhere. For me, that means one thing – soup, and lots of it. I remember when Eric and I still lived in Orlando and we rarely made soup. It was a big deal for us to get soup weather down there, but now we make it all the time. I was somewhat hesitant to suggest this soup to Eric, only because I wasn’t sure how he’d feel about cauliflower being the main ingredient. He doesn’t hate it, but it’s certainly not his favorite vegetable. Thankfully, he was all for giving it a try.

Please don’t run away from this post because you think you don’t like cauliflower. It tastes completely different when it’s used in a soup like this. Plus, it’s roasted before being added to the soup, which gives it so much more flavor. Not to mention, there’s an entire head of roasted garlic in this too, and it’s hard to beat anything made with that much garlic. This soup is reminiscent of a velvety, rich potato soup, in both texture and flavor. In fact, I think you would be hard pressed to identify the cauliflower in this soup if you didn’t know it was there. This soup is earthy, hearty and perfect for a chilly night.

I tend to like my soups with some texture and not perfectly smooth. As such, I used an immersion blender to blend this to the consistency I wanted. You can certainly use a blender to get that incredibly smooth texture if you want. To make this vegetarian, simply omit the bacon and substitute 1 tablespoon of butter or oil for the bacon grease.

Roasted Garlic and Cauliflower Soup
Serves 4-6

Ingredients:
1 whole head cauliflower
1 tablespoon olive oil
1 large whole head garlic
3 ounces bacon
1 1/2 stalks celery, diced
1 yellow onion, diced
1 carrot, diced
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon paprika
1/4 teaspoon dried thyme
1 tablespoon flour
1/3 cup dry white wine
1/2 cup water
2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency
1 dried bay leaf
2 teaspoons fresh minced parsley
1/3 cup half and half
Olive oil or white truffle oil, for serving (optional)

Directions:
Preheat oven to 400ºF. Cut cauliflower into florets and toss with 1 tablespoon of olive oil. Place on a rimmed baking sheet and season with salt and pepper. Cut off the top of the head of the garlic and place on a sheet of foil. Drizzle with olive oil and wrap tightly. Place on baking sheet with cauliflower. Roast for about 20 minutes, or until cauliflower is golden and tender. Continue roasting garlic an additional 5-10 minutes, or until caramelized and fragrant. Once garlic is cool, press out of skins and set aside.

Meanwhile, cook bacon in a large Dutch oven or pot over medium heat. Once crisp, remove to a paper towel lined plate. Let cool and crumble. Discard all but 1 tablespoon of bacon grease and return to heat. Add the onion, celery and carrot and cook, stirring occasionally, for about 10 minutes. Stir in the spices and flour and continue cooking for 2 minutes.

Whisk in the wine and water, making sure to scrape up any browned bits that may have formed on the bottom of the pot. Add the broth, bay leaf and garlic. Increase heat to high and bring to a boil, then reduce to medium-low and simmer for 10 minutes. Add the cauliflower and continue cooking 5 minutes.

Remove the bay leaf. Working in batches, purée the soup in a blender until your desired consistency is reached. Add additional broth as needed. Return to pot and set over medium-low heat. Stir in half and half and parsley and cook until warmed through. Add salt and pepper to taste.

Serve with a drizzle of olive or white truffle oil, if desired, and top with the crumbled bacon.

Source: Adapted from GoodLife Eats

With Thanksgiving just around the corner, I thought it was time to start sharing some of my tried and true Thanksgiving favorites. Appetizers are often the last thing people think of when it comes to holiday cooking, but I like having them so everyone has a snack to enjoy while waiting on the main attraction. This is especially helpful in case your turkey isn’t done when it should be or you need additional time to make finishing touches. When Eric and I hosted our Friendsgiving party last year, these almonds were the first thing to disappear (and that’s not just because they were the first thing served).

The beauty of these is in their simplicity. Crunchy almonds flecked with thyme, coarse salt and freshly ground black pepper. That’s it. They’re easy to snack on while drinking a glass of wine, and they pair wonderfully with a variety of cheeses (we served ours with Capricho de Cabra). Because they can be made ahead of time, they’re a great item to have on your holiday menu. Just be careful if you make them too far in advance because they might disappear before Thanksgiving arrives.

Fried Herbed Almonds
Makes 2 cups

*Note: If you can’t find blanched almonds, you can blanch your own by placing raw almonds in a bowl and covering with boiling water. Allow to sit for one minute, then drain and rinse under cold water. Turn onto a tea towel. Squeeze each almond between fingers to slip skin off.

Ingredients:
2 tablespoons extra-virgin olive oil
2 cups whole blanched almonds
2 tablespoons fresh thyme
Coarse salt and freshly ground pepper

Directions:
Heat oil in a large skillet over medium heat. Add almonds and cook, stirring occasionally, until fragrant and light golden, 10-12 minutes. Stir in thyme and remove from heat. Add salt and pepper to taste, then pour onto a rimmed baking sheet to cool completely. Once cool, store in an airtight container for up to two weeks.

Source: Martha Stewart