Sunday, April 21, 2013

Mocha Torte with Hazelnut Ganache

This dessert is so easy to pull together, you can have it in the oven in less than 10 minutes.  It's so rich and decadent that a small piece goes a long way.  Flavor the ganache with your favorite liquor or make it without the liquor for pure chocolate flavor.

photography by Paul Gelsobello Studio

Prep Time:  10 minutes
Cook Time:  25 minutes
Makes: 12 servings

1 can Baker's Joy¨ non-stick spray with flour
1/2 cup unsalted butter
1-1/2 cups bittersweet or semi-sweet chocolate chips, divided
2 tablespoons instant espresso powder
1 cup granulated sugar
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1/2 cup heavy cream
1 tablespoon Frangelica or other hazelnut flavored  liquor

Preheat oven to 350°F. Spray 9-inch round cake pan with Baker's Joy cooking spray.
Melt 1/2 cup butter and 1 cup chocolate chips in medium saucepan over low heat, stirring occasionally. Remove from heat and stir in espresso powder, sugar, eggs, vanilla and salt. Stir in flour just until blended. Spread batter into prepared pan.   

Bake 25 minutes or until toothpick inserted in center comes out almost clean. Do not overbake. Cool 15 minutes on wire rack. Remove from pan and cool completely.

Meanwhile, bring cream just a boil. Remove from heat and stir in remaining 1/2 cup chocolate chips until melted; stir in Frangelico. Let cool, slightly, to thicken, stirring occasionally.

Place rack with cake on waxed paper, then pour ganache in center of cake.  Spread the edge with spatula, allowing some ganache to drip down sides of torte.  Refrigerate until firm, about 1 hour. Garnish with raspberries or chopped hazelnuts, if desired.

food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

recipe developed for Baker's Joy

Wednesday, April 17, 2013

Grilled Eggplant Parmesan Pizza


Grill season is finally upon us and I don't know about you, but I'm always looking for something new to make on the grill.
You can’t go wrong when you pair two favorites – Eggplant Parmesan and pizza!  Grilling this pizza results in a perfectly crisp crust every time.
 
photography by Paul Gelsobello Studio


Prep Time:  15 minutes
Cook Time: 16 minutes
6 servings

1 small eggplant, (about 12 oz.), sliced into 1/4 thick slices
salt and pepper
1/2 tsp. garlic powder
1 can (10 oz.) refrigerated pizza crust
flour or cornmeal
3/4 cup prepared pasta sauce
8 oz. fresh mozzarella, thinly sliced
1/4 cup grated Parmesan cheese
2 Tbsp. chopped fresh basil

Spray grill with non-stick grill spray and preheat grill to medium.  Season eggplant with salt, pepper and garlic powder.  Grill 4 to 6 minutes turning once, until tender.  Remove eggplant and reduce heat to medium-low.

On lightly floured surface, roll dough to 15x11-inch rectangle.  Sprinkle flour or cornmeal on baking sheet.  Transfer dough to baking sheet.  Invert baking sheet to place dough on grill.  Grill, covered 3 to 4 minutes or until dough is crisp and lightly browned on bottom.  Using a large spatula, carefully flip crust over.  Spread pasta sauce on crust, leaving a 1-inch border. Quickly top with eggplant slices, cheeses and basil.
Reduce heat to low and grill, covered 6 minutes or until the cheese melts and bottom of crust is golden brown.

food stylist - Catherine Paukner
food stylist assistant - Lauren Dellabella
prop stylist - Heather Bean

recipe developed for Baker's Joy

Friday, April 5, 2013

3 Ingredient Slow Cooked BBQ Beef

Easy as 1-2-3!
3 ingredients, that is, tossed into your slow cooker.  Now that's a recipe for success!
Once your slow cooker does all of the work, this meat is so tender you barely need a fork to shred it.


2-1/2 pounds beef chuck, cut into 2-inch pieces
3/4 cup of your favorite barbecue sauce
1 14.5 ounce can diced tomatoes with juice

Add all ingredient to slow cooker.  Cover and cook on low 8 to 10 hours or high 4 to 6 hours. Break meat up with fork and mix with juices; skim any fat if needed.

Serve on buns with shredded cabbage or slaw if desired.

Also tastes great in tortillas or over rice or polenta.