January 30: National Croissant Day

Happy National Croissant Day! In addition to eating a croissant, I'd like to offer another fun activity for the day: learn how to draw a croissant! You can do this in a few easy steps, and personalize it to your liking. 

You can make the edges more rounded in for more of a crescent shape, or add a beret, face, and tiny mustache if you like.

Happy National Croissant Day!

Baker's Dozen: A Batch of Sweet Links for National Corn Chip Day

Happy National Corn Chip Day! You might think that corn chips have nothing to do with dessert, but you're wrong. 

Photo licensed via Creative Commons by Flickr member Paul Martin

Photo licensed via Creative Commons by Flickr member Paul Martin

Want proof? I've included desserts featuring corn tortilla chips and Fritos in this roundup. Enjoy.

Peanut butter and corn chip no-bake cookies. (Skip to My Lou)

Fritos chocolate chip cookies. (Dessert for Two)

Sweet corn tortilla chips recipe. Interesting. (Rumbamel's)

Chocolate dipped Fritos. (Blue Bonnet Baker)

White chocolate Fritos popcorn. (The Girl Who Ate Everything)

I'm interested in the concept of a chocolate Fritos pie. (Homesick Texan)

Vanilla caramel corn Fritos pie. Yes, for real. (Frito-Lay)

Fritos bark. Interesting. (Dozen Flours)

Buffalo sauce, corn tortilla chips, doughnut. What do you think? (Grub Street)

Fritos waffles with mascarpone and fruit. (Frito-Lay)

Fine, this one is savory. But it's in pie form, OK? Fritos Pie...PIE! (Oh Bite It)

Fritos bars. Into it. (One Crazy Cookie)

Double chocolate Fritos cookies. (Petite Panini)

Book of the week: Fritos Pie: Stories, Recipes, and More. This book not only delves into the history of the famous corn chips but offers some pretty interesting recipes, from (of course) Frito Pie to Fritos fruitcake. Do you need this book? Well, let me say this. If you want interesting cocktail party banter, you'd be smart to keep this one prominently displayed on your coffee table!

January 28: National Blueberry Pancake Day

Happy National Blueberry Pancake Day! I don't know how you're going to celebrate, but I decided to write a love letter to my favorite blueberry pancakes in the world. No, they're not fancy. But you must believe me in that these pancakes are special. They come from the Dutch Eating Place in the Reading Terminal Market in Philadelphia.

Photo licensed via Creative Commons by Flickr member Eugene Kim

Photo licensed via Creative Commons by Flickr member Eugene Kim

Dear Blueberry Pancakes from Dutch Eating Place in the Reading Terminal Market in Philadelphia,

How do I love thee, let me count the ways? 

From the first moment I laid eyes on you, I knew I needed to have you. It was an innocent moment: I had just moved to Philadelphia and was idly looking at what looked like an Amish Diner while checking out the Reading Terminal Market in my new neighborhood. Dutch Eating Place, it was called. 

At first, I couldn't even tell what you were, quite; so huge you were, with a mere two pancakes occupying an entire cake plate-sized platter. Not preciously arranged, no fruit garnish on the side, but unapologetically carb-o-rich and just begging to be tasted. Could this be what the Amish Diner people considered breakfast? 

Your scent was overpowering and alluring. I don't even LIKE pancakes, much less blueberry pancakes. While I don't hate them, I'd much rather have eggs benedict or a breakfast burrito in the AM. But you were special, Blueberry Pancakes from Dutch Eating Place.

It didn't take long for me to return to feast upon you, Pancakes. You're coyly presented on the menu as a "short stack"--as if that little nickname was a big enough phrase for your absolute AM glory. A mere few minutes and less than $5.00 later, you arrived.

You were delivered steaming and huge, with a pat of butter on top, roughly the size of a deck of cards, gently melting in the absolute most seductive way. 


You did not disappoint, dear Pancakes. You were the finest blueberry pancakes I have ever tasted--fat yet fluffy, with blueberries that taste sweet and tart and have a pleasingly plump texture (not dehydrated, not weird). I ate way more of you than I needed to, because I simply didn't want your flavor to end. 

I would come back to you again and again during my year in Philadelphia, and whenever I had out of town visitors, I would bring them, too. We had some good times, Blueberry Pancakes from Dutch Eating Place. I no longer live in Philadelphia, but you will always live on in my heart. 

Love,

CakeSpy 

P.S. Readers! If you are in or near Philadelphia and you've never been to this place...go. More info here.

Cake Mix With Beer for National Chocolate Cake Day.

This is a chocolate cake mix. And a beer. What happens when you bake them up together?

Well, it being that tomorrow (1/27) is National Chocolate Cake Day, and that I have been snow-bound in the house for the last few days, I decided to bring on #whathappenswednesday a little early to find out.

This type of experiment seems like a really good idea when you're stuck in the snow.

So I preheated the oven to 350, per the box instructions.

But instead of the requested added ingredients (1/4 cup oil; 1 cup water; 3 eggs) I altered it a little bit and added a bottle (12 ounces) of dark beer, 1/2 cup oil, and 2 eggs.

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I mixed it all up with a fork (that is a tip I got from my older sister; mixing cake mix with a fork is so much better than with a wooden spoon! Once the eggs are broken up and mixed, you can switch back to a wooden spoon). 

withfork.jpg

I decided to make it in a bundt pan because, well, I recently acquired a new one and there were instructions for bundt baking on the cake mix instructions.

I baked it for 39 minutes, which was the low end of what the mix suggested.

I have to say, it came out smelling--and looking--pretty darned good. 

But how did it taste?

This cake was unique. I was really glad I chose a chocolate cake mix to work with this dark, hoppy beer, because I think that if I had used, say, a yellow cake, the beer would have imparted a bitterness on the cake that would not have worked (probably a lighter beer would have worked with a lighter cake, though). However, I think chocolate is sturdy and robust enough to work with the bitterness of a dark beer, so that instead of being weird, it becomes complex. 

I ended up using the same ganache I used to top my chocolate cream filled bundt cake. 

All things considered: using beer in a cake mix works very well.

The flavor is definitely not for everyone (especially kids - not only because of the alcohol, but because the flavor is a little too complex) but it sure is interesting. I think that the dark, hoppy beer made it especially complex--perhaps a smoother stout beer would have worked better (I already know Guinness works great in cake!). But overall, if you love beer and you love chocolate cake, this is worth trying. 

If you want to try this, here's what you do:

  1. Grab a cake mix (for a regular layer cake, not a pound cake or anything out of the norm), and then grab a beer that you think will work, flavor-wise, with the flavor of the cake. No, I am not sure what beer pairs best with funfetti. 
  2. Ignore the additions called for in the recipe, and mix the powder with 1 twelve-ounce beer, 1/2 cup of oil, and 2 eggs.
  3. Bake for the time suggested on the box, and follow instructions for unmolding and cooling. Frost (of course) and enjoy!

Have you ever baked with beer? 

January 26: National Peanut Brittle Day

Happy National Peanut Brittle Day!

By Janet Hudson (originally posted to Flickr as Peanut Brittle) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

By Janet Hudson (originally posted to Flickr as Peanut Brittle) [CC BY 2.0 (http://creativecommons.org/licenses/by/2.0)], via Wikimedia Commons

I don't know about you, but I am hit or miss on peanut brittle. When it's good, it can be really good--but more often than not it seems like a food which I would deem "not worthy of pulling out my fillings".

That having been said, I am fascinated by some of these six creative peanut brittle variations. Which one would you try?

Beer and chili peanut brittle

A little beer and a little spice, and your brittle is oh-so-nice. Recipe here.

Photo licensed via Creative Commons by Flickr member Jason Baker

Photo licensed via Creative Commons by Flickr member Jason Baker

I can practically taste the salty-sweet-savory combination. I think it could really work here. Would you put bacon in your peanut brittle?

Bacon peanut brittle

Photo licensed via Creative Commons by Flickr member Edsel Little

Photo licensed via Creative Commons by Flickr member Edsel Little

Peanut Brittle pie and caramel crunch ice cream.

This pie sounds outstanding to me. It's edged with peanut brittle, filled with caramel, and served with ice cream. What more could you want? Recipe here.

Salt and garlic peanut brittle

Photo licensed via Creative Commons by Flickr member Memphis CVB

Photo licensed via Creative Commons by Flickr member Memphis CVB

Apparently, this interesting brittle variation was or is served at a Memphis hotel. I'm not sure if it sounds good or weird! Would you try it?

Peanut brittle peanut butter and chocolate cake.

The exterior of this cake is coated with glistening peanut brittle. The inside reveals a chocolate chip and peanut butter masterpiece. I think this is a fine way to enjoy peanut brittle! Recipe here.

Peanut brittle bread pudding. 

I like the idea of a gooey bread pudding flecked with peanut brittle. I think it would make the pudding more interesting, and soften the texture of the brittle in a delightful way. Recipe here.

Do you like peanut brittle?

January 25: National Irish Coffee Day

I'd like to wish you a pleasant and cozy National Irish Coffee Day. If you're snowbound and have the ingredients, it's a great day to indulge. 

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But first things first: what is Irish coffee, anyway? 

Not to be confused with Irish cream, which is a type of liqueur, an Irish coffee is a sort of alcoholic latte. Traditionally, it's coffee served with liquor (usually Irish whisky) and served with cream or whipped cream on top. It has a reputation as an after-dinner drink, but I think it is a perfect buzzy brunch beverage, too. 

Should you be so inclined, here's how to put together a tasty Irish coffee. I veer slightly from tradition by slightly whipping the cream, but I think you'll forgive me when you try it. 

Photo licensed via Creative Commons by Flickr member Ruth Hartnup

Photo licensed via Creative Commons by Flickr member Ruth Hartnup

Irish Coffee

Serves 2

  • 1/2 cup heavy cream
  • 3 ounces whisky (preferably Irish)
  • 2 teaspoons natural sugar 
  • 10 ounces hot, very strongly brewed coffee
  1. Whip the cream until it thickens slightly. Like, not even soft peaks but getting close. 
  2. Pour 1 1/2 ounces of whisky into each mug. Add 1 teaspoon of sugar each. Stir to dissolve. Add 5 ounces of coffee each to both of the mugs, and once again stir.
  3. Spoon the cream on top of each Irish coffee, to taste. Don't stir the cream. It might be a little more cream than you need, but you can use the rest on the cake you are having with your Irish coffee (right?). 

Do you like Irish Coffee?

January 24: National Peanut Butter Day.

I love peanut butter so freaking much. Yes, this is an actual photo from my kitchen.

I will definitely be eating peanut butter on this momentous day known as National Peanut Butter Day, but then again, I eat it practically every day. Perhaps I'll just eat it with slightly more appreciation today? 

To celebrate, today I am going to share with you some of my all-time favorite peanut butter creations. The list started as just 10 but I kept on coming across other ones from my archives that are simply too good to miss. They're not in order of preference, just the order in which I recalled them.

1. Peanut butter chocolate cream pie.

Like chocolate cream pie meets peanut butter cup. 'Nuff said. Recipe here. 

2. Peanut butter chocolate "eggs"

These are a homemade version of those crazy addictive Reese's "Eggs" that come out around easter and in my opinion have a far better ratio of peanut butter to chocolate. The homemade ones are amazing. Recipe here.

3. Dark chocolate peanut butter Dutch Baby.

The most delicious baby you'll ever eat. It's a pancake, people! A delicious, puffy pancake. And this one has chocolate peanut butter inside. Breakast winning! Recipe here. 

4. Homemade Do-si-dos cookies

Made with real bits of girl scouts! KIDDING. These cookies are a homemade version of the classic Girl Scout cookie, and oh-so good. Recipe here. 

5. Honey wheat bread (with peanut butter)

Technically this is not a peanut butter recipe, but this bread is in my opinion the most ideal vehicle for eating peanut butter. A nutty-sweet homemade bread. Topped with peanut butter and honey? Heaven. Recipe here. 

6. Chocolate peanut butter chip microwave fudge.

It's fun to create food in the microwave, and extra fun when that food is chocolate peanut butter fudge. Just as tasty as it looks, and fun to tell people how you made it. The recipe linked to features butterscotch chips just because the photos are better, but I have made it with PB chips too and either way it's tasty. Recipe here. 

7. Peanut butter layer cake

Love peanut butter? Prove it. This cake boasts more layers than any other peanut butter cake you've seen, and tastes great with a sky-high glass of milk. Recipe here. 

8. Peanut butter salted caramel pie

This is one of my favorites ever, and one of the last desserts that caused me to have that "OMG can't stop eating" feeling because it was so good. That doesn't happen to me often given all the sweets around me, but when it does I know it speaks highly of the dessert in question. Recipe here.

9. Peanut butter filled cookies

What's better than cookies? Cookies stuffed with peanut butter. Recipe here.

10. Nutter butter cookies 

I love Nutter butter cookies! This recipe was my opportunity to create a more wholesome, homemade version. I included some whole wheat flour in the recipe, which I think gave them a more interesting flavor. Recipe here.

11. Peanut butter hot chocolate 

The easiest recipe - but so tasty! A great way to use up the last of the peanut butter in the jar and enjoy a sweet tasty beverage snack. Recipe here.

12. Peanut butter coconut cream pie. 

Why isn't the combo of peanut butter and coconut a thing? It should be, and this pie acts as proof positive. Coconut cream pie with the rich undertone of peanut butter is earthy, sweet, rich, and addictive. Recipe here. 

13. Grilled peanut butter pound cake.

Pound cake is already good, right? It gets better when you lightly grill it (it brings out the flavor and makes it extra-buttery!). And when it's peanut butter flavored and you top it with ice cream and raspberries, it's like a peanut butter and jelly sundae, in the most elegant way possible. Recipe here. 

14. Peanut butter covered pretzels.

Like those "flipz" or whatever they are called, but instead of yogurt or raspberry or chocolate, these ones have a creamy white chocolate peanut butter coating. SO crave-worthy! I don't have a posted recipe but I will soon, OK?

15. Peanut butter Nanaimo bars

OMG. Nanaimo bars are one of my favorite foods on earth, and peanut butter Nanaimo bars are one of my favorite variations. Seriously, peanut butter cups have nothing on these. Recipe here. 

What's your favorite peanut butter dessert?

National Pie Day. How Many Pies Have You Tried?

To celebrate National Pie Day (as observed by the National Pie Council), I've come up with a list of 100 pies to try before you die. Some of them are familiar favorites; others may be unknown or might seem downright odd. How many pie crust notches are on your belt?

If you feel like it, we can play a game: you can copy this list, and put an asterisk next to the ones you have tried. Then go ahead and post it as a comment on this post, or  on Facebook or on your blog or wherever!

I've left mine unmarked so that you can copy it, but my tally is a mere 39! Did you fare any better? 

  1. Ambrosia Pie
  2. Apricot Pie
  3. Apple pie
  4. Avocado Pie
  5. Bakewell Pie (traditionally Bakewell Tart)
  6. Banana Cream Pie
  7. Banoffee Pie
  8. Bean Pie
  9. Blackberry Pie
  10. Blueberry Pie 
  11. Bob Andy Pie
  12. Black bottom pie
  13. Buko Pie
  14. Butter Tart Pie
  15. Buttermilk Pie
  16. Butternut Squash Pie
  17. Butterscotch Pie
  18. Cactus Pie
  19. Candy Bar Pie
  20. Cantaloupe Pie
  21. Caramel Pie
  22. Cherry Pie
  23. Chess Pie
  24. Chiffon pie (could be any number of flavors)
  25. Chocolate cream pie
  26. Coconut Cream Pie
  27. Coffee-Toffee Pie
  28. Concord Grape Pie
  29. Cookie Cake Pie
  30. Crack Pie
  31. Cranberry Pie
  32. Cushaw Pie
  33. Date Pie
  34. Derby Pie
  35. Dutch Apple Pie
  36. Finger Pie
  37. Flapper Pie
  38. French silk pie
  39. Fried Pie (could be any number of flavors)
  40. Funeral pie (also known as Raisin or Rosina Pie)
  41. Funny Cake Pie
  42. Grape Nuts Pie
  43. Grapefruit Pie
  44. Grasshopper Pie
  45. Green Tomato Pie (Sweet)
  46. Grits Pie
  47. Gooseberry Pie
  48. Honey Pie
  49. Hoosier Pie (AKA Sugar Cream Pie)
  50. Huckleberry Pie
  51. Ice Cream Pie (could be any number of flavors)
  52. Impossible Pie 
  53. Italian Wheat Pie
  54. Key Lime Pie
  55. Lemon Meringue Pie
  56. Lemonade Pie
  57. Maple Cream Pie 
  58. Margarita Pie
  59. Marionberry Pie
  60. Marlborough Apple Pie
  61. Millionaire Pie
  62. Mincemeat Pie
  63. Mississippi Mud Pie
  64. Mock Apple Pie
  65. Nesselrode Pie
  66. Oatmeal Pie
  67. Orange Pie 
  68. Osgood Pie
  69. Ozark Pie
  70. Peach pie
  71. Peanut butter Pie 
  72. Pear Pie 
  73. Pecan Pie
  74. Pineapple Angel Pie 
  75. Poppyseed Pie
  76. Prune Pie
  77. Pumpkin Pie
  78. Ricotta Pie
  79. Sack Pie
  80. Saskatoon Berry Pie (I'll say go ahead and substitute any regional berry pie here)
  81. Sawdust Pie
  82. Shaker Lemon Pie
  83. Shoofly Pie (also simply Molasses Pie)
  84. S'mores Pie 
  85. Strawberry Pie
  86. Strawberry Rhubarb Pie 
  87. Sweet Pickle Pie
  88. Sweet Potato Pie 
  89. Tang Pie 
  90. Tar Heel Pie 
  91. Tennessee Toffee Pie
  92. Transparent Pie
  93. Treacle Pie (if you've had Treacle Tart I say it counts)
  94. Union Pie
  95. Vanilla Cream Pie
  96. Vinegar Pie
  97. Walnut Pie
  98. Watergate Pie
  99. Watermelon Pie
  100. Zwieback Pie

January 21: National Granola Day, and a Chocolate Bundt Cake Recipe

Well, today is both National Granola Day and National New England Clam Chowder Day. I care maybe a little bit about the former, not too much at all about the latter. Sorry to devotees of both of those foods. I wish you a wonderful day.

bunt5.jpg

But as for me, I think I will stick with a big bundt. Big bundt cake, that is. 

Because I like big bundts and I cannot lie! 

And as bundt cakes go, this one is extra-special. It looks like a regular (awesome) chocolate bundt cake, and then you cut into it and see that it has a full inch or more of chocolate buttercream hidden under the frosting. Sort of hi-hat style. OMG.

I'm super proud of this chocolate cake, which has a fascinating flavor owing to the use of extra virgin olive oil in both the ganache and the cake part. It gives it a nutty, unique, and totally addictive flavor. The inch-plus of chocolate buttercream certainly hurts nothing. 

I enjoyed a slice of this cake with a big slice of milk the other day while watching Sleepless in Seattle, and I need to tell you that it was the most pleasurable moment of my week. 

Make this cake! Here's the recipe.

What Happens When You Make Buttercrunch Without Corn Syrup?

January 20: National Cheese Lover's Day. National Coffee Break Day. And...National Buttercrunch Day!

Well, I'm going to stick with the latter, and enjoy it with the one right before it. Or maybe I could garnish cheesecake with buttercrunch and enjoy it with coffee and have a food holiday trifecta?

Nah, I think I will stick with the buttercrunch since I've never made it before. 

Have you ever made buttercrunch? Do you know what it is? Are you annoyed that I keep on saying the name? 

To the uninitiated, buttercrunch (I LOVE THE NAME and will not stop saying it btw) is a confection featuring a hard caramel candy coated on the top and bottom with chocolate and nuts. Sometimes the nuts will be almonds, sometimes pecans, whatever. You get the general idea, though: this is good stuff. I associate it with confectionery stores that sell chocolate bark and truffles by the pound - not necessarily the precious chocolate shops of the modern age, but the types of places like my family favorite, Jean Louise Chocolates in Spring Lake!

But most recipes for it call for corn syrup. I don't really like to use corn syrup, not because I am morally opposed to it but because I don't make enough recipes that call for it to warrant having it around, and as I was looking through recipes, I didn't want to make an extra trip to the store. So, I wondered, what would happen if I made it without corn syrup?

So, I substituted honey instead of corn syrup. What would happen? 

I wasn't sure if omitting the corn syrup would make the candy grittier in texture, or if it wouldn't set up properly, but I wanted to find out. 

Here's the recipe, along with photos of the process. For a printable recipe, click here. 

Homemade buttercrunch without corn syrup

Ingredients

  • 1 cup (16 tablespoons) unsalted butter
  • 1 1/2 cups light brown sugar, packed
  • 1/2 teaspoon salt
  • 3 tablespoons water
  • 1 tablespoon honey
  • 2 cups pecans, finely cut, toasted
  • 2 1/2 cups bittersweet chocolate, finely cut  

Fit a candy thermometer on the side of a large, heavy bottomed saucepan. Place the butter in a large saucepan. Heat on low until melted. Add the sugar, salt, water, and honey. (this is normally when you'd be using the corn syrup, usually; I added the honey).

Raise the heat to medium. It will come to a boil. Once it does, keep a close eye on the temperature. Keep the mixture bubbling until it reaches 290 degrees F. Since this will take a little while (like 10-15 minutes), you can perform the next steps concurrently. (I performed these steps concurrently with plenty of time). At this point, it was still hard to tell if there would be any difference. 

Melt the chocolate in a double boiler or in the microwave.

Lightly grease a half-sheet bake pan or the inside of a casserole pan. Line with a strip of parchment paper to use as a handle later. Scatter half of the nuts on top, and then gently spread half of the chocolate on top, trying to keep the mixture from tearing up the nuts. 

By now, your candy mixture is probably nearing 290 degrees F, so let's go back to it.

Once the mixture reaches between 290 and 295 degrees F, remove from heat and immediately pour on top of the nut/chocolate mixture. try to pour in such a way that the candy mixture evenly coats the chocolate in a single coat. It will begin to "set" quickly. That is OK.

Gently spread the remaining chocolate on top. Gently! Scatter the rest of the nuts on top. You can gently press the nuts holding a sheet of parchment paper to adhere them to the chocolate. 

Let the mixture set. Once the chocolate appears to be getting firm, but not waiting until it gets hard, use a spatula to loosen the candy from the pan. Once loosened, let the mixture set in the pan. Once set, cut into shards to serve. This is a little messy because I should have waited longer to cut, but gosh-darn, it was delicious. 

The finished candy had a texture that was perhaps slightly less smooth than some buttercrunch candies I have tried, but perfectly firmed, and the flavor was spot on. The honey offered a nice mellowness to the sweetness. I would absolutely make buttercrunch this way again!

UPDATE: Here's a picture of the butter crunch after it had set and I broke it into chunks! Yum City, population ME.

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Enjoy! 

January 19: National Popcorn Day

Poppin' fresh news: today is National Popcorn Day!

While popcorn is most famously associated with movies and microwaves, I'd like to take a few moments today to celebrate delicious uses for popcorn in baking and as a dessert component. So here you go - a collection of 12 fascinating and delicious sweet popcorn recipes!

Peanut butter cup popcorn. I can't stand it! (Chocolate Moosey)

Funfetti brownie popcorn. Awful / awesome. All at once. (CakeSpy)

Toffee popcorn bark. Yum! (Kitchen Mason)

Drizzled black sesame popcorn balls. Elegant! (Gringalicious)

POPCORN ICE CREAM. (James Beard Foundation)

As advertised on the site: IT’S A CHOCOLATE BROWNIE CAKE WITH SOME SALTED CARAMEL FROSTING (DYED IN PINK CAUSE YOU KNOW) AND TOPPED WITH  A POPCORN MOUNTAIN. How could you not love this? (Carmela Pop)

Popcones! (Martha Stewart)

Salted caramel popcorn brownies. (Love Swah)

Birthday cake popcorn. Sweet! (Tikkido)

Caramel corn cupcakes. YUM! (Culinary Concoctions by Peabody)

White chocolate buttered popcorn cookies. Yum! (Joanne Eats Well With Others)

Big Bird's Popcorn Pudding. Sesame Street-approved! (Sesame Street)

Do you like popcorn in dessert?

January 18: National Peking Duck Day, and a Chocolate Mousse Cake Recipe

Did you know that January 18 is National Peking Duck Day? I'm going to be honest: I will not be celebrating this holiday. Not with duck, anyway. Although if you love Peking Duck, then I hope it is the best day ever for you. But as for me...

... I will be enjoying this rich chocolate olive oil cake with a fat wedge of mousse sandwiched between layers and ganache all over the top. Yes, that is how I will be celebrating.

Let's talk for a moment about how great this cake is. I'll highlight 5 of its most delectable attributes:

1. Chocolate olive oil cake is unlike anything you've ever tasted.

I don't know how to describe what happens to a classic chocolate cake when you make it with olive oil instead of butter. It is light and springy, yet rich in flavor. It is complex. It's nutty and interesting and if you don't know what the "secret" ingredient is, it piques your interest. It's good stuff.

2. A THICK MOUSSE FILLING.

Chocolate cake = good. Splitting it in the middle and stuffing it with a thick layer of chocolate mousse? Seriously. 

3. Chocolate ganache topping.

What isn't improved with the addition of chocolate ganache? Well, maybe cheeseburgers or pizza, but I have never tried it, so never say never.

4. It's easier to make than you'd think.

It may seem like a complex recipe, but it's really not. It's more like three mini recipes: a single layer cake (which you cut in half to stack), a simple mousse, and easy ganache. Then combine. 

5. JUST LOOK AT IT. 

Just a reminder: this cake looks as great as it tastes. 

Enjoy National Peking Duck Day--I know I will be, with this cake. 

Recipe for chocolate mousse cake here.

January 17: National Hot Buttered Rum Day

Good morning! And Happy National Hot Buttered Rum Day. Now, be honest...do you know what hot buttered rum actually is?

A creative hot buttered rum. Photo licensed via Creative commons by Flickr member lemon168

A creative hot buttered rum. Photo licensed via Creative commons by Flickr member lemon168

Until writing this post, I actually didn't. If you had asked me and I didn't have my phone to look it up on the spot, I'd probably give a vague definition: a sort of hot toddy with rum. But I didn't actually know if contained real butter, or if it was named for a "buttery" texture thanks to another ingredient. 

So, for National Hot Buttered Rum Day, I found out. 

Apparently, hot buttered rum is a long-standing winter tradition in the United States. It all began when molasses began to be imported into the colonies from Jamaica. It didn't take long for the settlers to take up distilling, and when it got cold out, they augmented other cold-weather beverages such as teas with rum. Naturally. 

I found this part interesting. Because the puritans looked down on garish celebration of religious holidays (and upon liquor as part of the celebration), toddies and spiced rum drinks were more associated with holidays like Thanksgiving or New Year's Eve, days on which the rum wouldn't offend baby Jesus. 

While hot buttered rum was absolutely enjoyed in the early days of the states, its first known mention by that name is from a 1917 publication called The Ideal Bartender.

OK, so if you want to make a hot buttered rum, what do you need? Well, your ingredient list will likely include rum, butter, nutmeg, and sugar. It might include citrus, or it might include milk/cream, but from what I have noticed, usually not both.

To make a hot buttered rum today, I liked this recipe which I found on the New England Distilling page. I am copying it here because they may change the site seasonally. The recipe features half a stick of butter, sugar, spices, rum, hot water, and some orange juice, and sounds tremendous. It doesn't list how many servings there are, so it's possible that if it's one serving, it contains half a stick of butter. OK, I don't think it's for one serving, but it was a funny thing to think about for a moment. 

Here's the recipe: 

Hot Buttered Rum

according to New England Distilling 

4 oz. butter, room temperature
.5 cup packed dark brown sugar
1 tsp finely grated orange zest
.75 tsp cinnamon
.75 tsp ground ginger
.5 tsp ground nutmeg
1.5 oz Eight Bells
.75 cups boiling water
Fresh orange juice

Beat butter, sugar, orange zest, cinnamon, ginger and nutmeg with a mixer for about a minute.

Combine 2 tablespoons butter mixture with rum and boiling water in a glass mug and add a splash of OJ.  The mixture can be stored in the fridge for a few weeks.

Now that you know how to make one, how about some fun links about creative variations of hot buttered rum tastiness?

Five Interesting Hot Buttered Rum Links 

Hot buttered rum recipe. (Luna Cafe)

Hot buttered rum pecan sundae. WHOA. (The Hungry Mouse)

Hot buttered rum cheesecake with brown sugar rum sauce. (Betty Crocker)

Hot buttered rum cookies. (Barefeet in the Kitchen)

Hot buttered rum pound cake. Yum. (Hummingbird High)

Bonus: butter rum pop-tarts recipe. Awesome! (Lighter and Local)

Have you ever tried a hot buttered rum?