September 20, 2011 § Leave a comment
The first time I put chili powder in a baked good, the face my little brother made told it all. Not like that in itself is all that unusual; generally, anything that isn’t vanilla, lemon or cinnamon flavored meets with that reaction from him. It can make baking at home rather boring, with a couple of people on diets and the only person who eats unashamedly being such a picky eater. But anyway, they were chili chocolate chip cookies — the slice and bake kind — and they were a bit of a let down. Too much cinnamon, not spicy enough, and a little hard, in the stale kind of way. Not a disaster, in fact my mom ate them straight from the freezer for about a month afterwards, but not capable of convincing the brother to give new flavors another chance. Thankfully, I had a chance to try again with a new dessert, and best of all, a new audience, which was a bit more receptive to adventurous sweets.
We occasionally throw dinner parties, and, when not in the middle of summer, they don’t always involve the picnic table, the backyard and barbequed fish — though this being California, they still, quite often, do anyway. For this one for instance, I made a trio of desserts: goat cheese custards with red wine reduction, tiny, spicy ginger drop cookies, and these little pots of Mexican chocolate custard. The grainy texture of Mexican chocolate and the heat that arrives after the initial smooth sweetness come through in the finished custard, giving the dessert more of a bite than your standard pot de crème.
It was one of those dinners — as it had to be with three desserts — that seemed to last forever in good company and I sent our guests home with huge bags of ginger drops at the end of the night. A couple of weeks later I got a package in the mail, with a book about the independence struggle in Algeria which we had discussed at dinner. I like surprises. And I love getting mail. Maybe that explains why I had ten billion pen pals as a young girl. And why my dorm room is decorated with postcards.
Adapted from The Perfect Pantry
I submitted this post to the Sugar High Friday dessert blogging event, which bakes under a different theme every month. September’s theme was “Sweet Heat” and you can find the roundup of desserts here at the end of the month.
2 cups whipping cream, chilled
6 oz. Mexican chocolate (2 disks minus one small wedge), finely chopped
5 large egg yolks, at room temperature
3 tablespoons sugar
1 teaspoon pure vanilla extract
Pinch of salt
Preheat the oven to 325°F.
In a saucepan over low heat, heat the whipping cream to the simmer. Remove the pan from the heat and stir in the chopped chocolate until the chocolate is melted and the mixture is smooth. In a large mixing bowl, whisk together the egg yolks, sugar, vanilla extract and salt. Then whisk in the chocolate and milk mixture. Pour the finished mixture through a strainer into a large clean bowl.
Place 6-8 small ramekins in a deep baking dish, such as a brownie pan. Distribute the mixture evenly among the ramekins. Pour hot water into the roasting pan until it comes halfway up the sides of the ramekins. Cover the pan with aluminum foil, and bake for 25 minutes or until the custard is just set around the edges.
Remove the pan from oven and remove the custards from the water. Let them cool and then cover in plastic wrap and refrigerate for at least 2 hours, or overnight.
November 1, 2010 § 6 Comments
This is my first time ever hosting a baking challenge and I’m so nervous, anxious and excited. This month, I am hosting Sugar High Fridays, which was started in 2004 by Jennifer, the Domestic Goddess.
I’ve gone back and forth on a lot of themes — you know the age-old rounds of thinking and second-guessing — before finally settling on one that I’m pretty confident in. The theme for this month’s Sugar High Fridays will be “Desserts with a Hidden Surprise.” For this event, you can make any dessert provided it includes a center that is different from the exterior; an example of such would be those yummy chocolate cookies with the peanut butter center ☺
Make a dessert and blog about it between today and the 22th of November (the Monday). Send me an email at email@example.com with SHF as the subject.
If you do not have a blog, please send me your post with recipe and picture and I’ll post it in the roundup.
Please be sure to include a link in your post to Jennifer’s SHF page and this announcement. In your email, please include:
The name of your blog:
The name of your recipe and the url of your SHF post
A very brief description of your dessert
A 300px wide picture of your dessert, if possible
Archived posts are welcome, although be sure to re-publish it during November with the required links. Also, please note that you may enter your SHF submission for only one more food blog event.