Chocolate Therapy

The last week and a half has been a tad treacherous
and it left me with sparse mental creativity
nor clarity to attempt a post or two....

I just couldn't muster the energy to be the slightest bit funny
when kids were barfing,
their heads re-sprouting colonies of lice
and while fielding reports of various family members
in emergency surgery... 

Oh, and there were the ten consecutive days of
migraines...

All is well...heads are nearly nit free,
stomachs have calmed,
my head is at cease fire,
and patients are convalescing at home... 

The second battle of the laundry gods was squelched
and the infrastructure was returned to some normalcy,
just in time for Tom to leave the continent again... 

What got me through? 

Chocolate, of course...  (and maybe those glasses of Pinot Grigio...)

Below are a few recipes I made and enjoyed...

Pound Cake Tiramisu

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This dessert takes just 15 minutes to prep.

Everyday Food, April 2010

• Yield Serves 8

Ingredients

• 1 cup heavy cream
• 4 ounces bar cream cheese, room temperature
• 3 tablespoons confectioners' sugar
• 1/2 cup strong coffee or espresso, room temperature
• 2 tablespoons dark rum or brandy
• 1 loaf pound cake, preferably marbled, cut into 1/2-inch-thick slices
• 1/4 cup shaved semisweet chocolate
• Unsweetened cocoa powder, for dusting

Directions

1. In a large bowl, using an electric mixer, beat cream, cream cheese, and confectioners sugar until combined. In a small bowl, combine coffee and rum.
2. In a 2-quart baking dish, lay half the cake slices in a single layer, trimming to fit. Brush with half the coffee mixture. Top with half the cream mixture and half the chocolate. Repeat. Dust top with cocoa powder. Cover and refrigerate at least 4 hours before serving.

Root Beer Bundt Cake
Recipe courtesy Food Network Magazine

Serves:8-10 servings

Ingredients

• 1 stick unsalted butter, plus more for the pan
• 2 cups all-purpose flour, plus more for dusting
• 2 1/2 cups root beer
• 1 cup unsweetened cocoa powder
• 2 ounces bittersweet chocolate, chopped
• 1 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 1/4 teaspoons baking soda
• 1/2 teaspoon ground allspice
• 1 teaspoon salt, plus a pinch
• 3 large eggs, beaten
• 2 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract

Directions

Preheat the oven to 325 degrees F. Butter and flour a 12-cup Bundt pan; tap out the excess flour.

Heat 2 cups root beer, the cocoa powder, chocolate and 1 stick butter in a large saucepan over medium heat until the butter melts. Add the granulated and brown sugars and whisk until dissolved. Remove from the heat and let cool.

Combine 2 cups flour, the baking soda, allspice and 1 teaspoon salt in a bowl. Whisk the eggs into the root beer mixture, then gently fold in the dry ingredients (the batter will be slightly lumpy).

Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, 55 minutes to 1 hour, rotating the pan halfway through. Transfer to a rack. Gently poke the cake all over with a skewer and pour 1/4 cup root beer over the cake; let cool in the pan for 20 minutes, then invert the cake onto a serving plate and let cool completely.

Meanwhile, make the glaze: Whisk the remaining 1/4 cup root beer, a pinch of salt, the confectioners' sugar and vanilla in a bowl until smooth. Drizzle over the cake.

Kahlua Brownies

Yield: 16 brownies

Prep Time: 30 min

Cook Time: 45 min

Ingredients:

BROWNIES:
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
1 cup unsalted butter
2 cups semi-sweet chocolate chips
1 1/2 cups light brown sugar
2 large eggs
1/2 cup + 2 Tablespoons Kahlua (or another coffee liqueur), divided
ICING:
1/4 cup (1/2 stick) butter
2 Tablespoons kahlua
1 Tablespoon whipping cream
2 1/4 cups powdered sugar (more or less), sift after measuring

Directions:

1. Preheat oven to 350° F. Line a 9x9-inch pan with foil and spray with nonstick cooking spray.
2. Prepare brownies: In a medium bowl, sift flour, baking powder and salt; set aside.
3. Set a heatproof bowl over a pan of simmering water (pan shouldn't be touching the water). Place butter and chocolate chips in bowl and stir until melted and smooth. Remove from heat and let cool a bit.
4. In a large bowl with an electric mixer, mix sugar, eggs and 1/2 cup Kahlua. Pour in buttery chocolate mixture and beat until mixed well. Mix in dry ingredients and beat just until combined.
5. Pour brownie batter into prepared pan. Bake for 40 to 45 minutes, or until top cracks slightly and toothpick inserted in center comes out mostly clean (it might be slightly gooey on the bottom of the toothpick- that's okay!) Remove brownies from oven and immediately brush warm brownies with 2 Tablespoons of Kahlua. Let brownies cool completely. I like to refrigerate them after they have cooled down a bit.
6. Prepare Icing: Place butter in saucepan and heat until lightly browned. Remove from heat and add Kahlua & whipping cream. Whisk in powdered sugar until you have the consistency that you desire (you should be looking for a thick, smooth icing that is still pourable). Pour on top of cooled brownies and spread to edges to cover completely. Refrigerate until set. Chilled brownies are easiest to cut... use a large, sharp knife, wipe clean after each cut, and you'll get nice, clean cuts.

*Store brownies in covered container. They're best if eaten within a couple of days.Source: RecipeGirl.com

 

 P.S.  I don't have a cat...but he sure is cute, huh?