Showing posts with label dessert. Show all posts
Showing posts with label dessert. Show all posts

Saturday, March 18, 2017

Chocolate Irish Whiskey Cake #Recipe @PegCochran


Yes, St. Patrick’s Day was yesterday but I had to take a dessert to a St. Patty’s Day-themed party last weekend and this was so delicious I wanted to share the recipe with you.  It comes from Bay Area Bites and I didn’t do anything to change the recipe (a first!)  Except I did use bourbon since I didn’t have any Irish whiskey but it was suggested that that would be a fine substitute.

I even invested (a whopping $9.99) in my first bundt pan for this cake!  




Making it was quite the adventure, I must admit.  First I solved a mystery! I invested in an oven thermometer because I suspected my new oven runs cool.  Does it ever!  It indicated it was pre-heated to 325 when the thermometer read only 225!  No wonder the chocolate roll cake I make every Christmas didn’t turn out this year—my oven was off.


I forgot to take my butter out to soften it so I had the bright idea of popping it into the microwave for ten seconds.  Good idea except I hit one minute by accident.  Yup—melted butter all over the inside of my microwave.  And those were my last two sticks so everything had to go on hold while I went to the grocery store.


Then I was about to put the cake in the oven when I noticed a bowl on the counter—full of the whiskey soaked raisins that were supposed to go in the cake!  I managed to gently stir them in and finally got the cake in the oven!


It was worth the effort—it was rich and moist without being overly sweet.   



Ingredients:

Butter or nonstick spray for greasing pan
3/4 cup Irish whiskey
1 cup strong coffee
1 cup golden raisins
5 ounces unsweetened chocolate
1 cup unsalted butter, softened
1 3/4 cups sugar
3 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1 teaspoon baking soda
2 1/2 tablespoons unsweetened cocoa powder
2 cups all-purpose flour, more for dusting pan
Confectioners’ sugar, for garnish
Preheat oven to 325°F. Grease and flour a 10-cup Bundt pan.
Pour whiskey and coffee over raisins and set aside.
In a double boiler over simmering water, melt chocolate. Remove from heat and let cool.


Cream one cup butter until fluffy. Add sugar and beat until well combined. Beat in the eggs one at a time. Beat in the vanilla extract and melted chocolate.
Whisk together the salt, baking soda, cocoa powder and flour. Stir one-third of the flour mixture into the chocolate mixture, until just combined. 



Add one-third of the coffee-whiskey mixture and stir to combine. Repeat two more times, alternating flour and coffee. 



Fold in the soaked raisins at the end. Pour batter into prepared Bundt pan. Bake until a cake tester inserted into center of cake comes out clean, approximately 50-60 minutes. 




Transfer cake to a rack and let cool for 15 minutes then unmold. Optional: for a more potent whiskey flavor, sprinkle warm cake with about two more tablespoons whiskey. Let cool, then sift confectioners’ sugar over cake before serving.


COMING IN MAY!




STILL ONLY $2.99 FOR E-BOOK!!


Tuesday, February 28, 2017

Mardi Gras Giveaway + How to Make Beignets (Step-by-Step) by Cleo Coyle #MardiGras


Today is MARDI GRAS, and nobody knows how to celebrate "Fat Tuesday" better than the city of New Orleans. 

Cleo Coyle has a partner in
crime-writing—her husband.
Learn about their books
by clicking here and here.

Marc and I loved the time we spent there. Years ago, while I was doing research for a novel, we had the honor of meeting Chef Emeril Lagasse (at his flagship restaurant Emeril's). We learned about Voodoo from a practicing priestess, heard ghost stories from a local guide, and researched aspects of the French Quarter's architecture with a city historian.

If you've visited the Big Easy, then you know the jazz and the food are well worth the trip. And you cannot leave without sinking your teeth into a warm, fresh beignet from Cafe du Monde, one of our country's oldest, still-operating coffee stands (1862). 


Today we're sharing our love of those New Orleans beignets with you, along with the recipe we use at home to make them, and a fun giveaway of our Coffeehouse Mysteries plus an edible treat--handmade pralines, sent to you straight from Aunt Sally's kitchen in New Orleans! 

Happy Mardi Gras, everyone, may you feast with joy!



Click here
to learn more.

Once in your life...

You have got to give yourself the treat of making beignets from scratch. True, many people, have FOY (fear of yeast), but fear not, my friends! This recipe will take you through the process, step-by-step, with tips to help you make beignets like a pro. 

This recipe, which Marc and I perfected in our kitchen, makes light, tender, slightly chewy, and amazingly delicious beignets. It's the very recipe we published in last year's Coffeehouse Mystery, DEAD TO THE LAST DROP

Our series is usually set in the picturesque neighborhood of New York's Greenwich Village. For this 15th entry, however, we took our amateur sleuth (single mom and coffeehouse manager Clare) to Washington, DC. She moves there to open a new branch of her Village Blend shop. But she soon finds herself on the run, teaming up with a streetwise Federal Agent to prove that she is being framed, not only for murder but conspiracy to kidnap the President's daughter. 

Click here for the
Free Recipe Guide.

Before Clare hits the road to prove her innocence--and find that missing First Daughter--these beautiful beignets become a hit with her customers. 

Clare's New Orleans-trained chef serves them fresh and hot. And her customers devour plates of them with "dipping size cups" of cafe au lait (see photo below)

Many more recipes are also featured in DEAD TO THE LAST DROP, and you can see them now in this Free Recipe Guide by clicking here

As for today's recipe, let's get our beignets on! 







☕ ☕ ☕

For a free, downloadable PDF 
of this recipe that you can 



Cleo Coyle's Coffeehouse Beignets

Makes about 30 beignets, depending on size

Ingredients:


3/4 cup lukewarm water

1/4 cup granulated sugar

1-1/2 teaspoons RapidRise active dry yeast (a little more than half of a 1/4 -ounce envelope)

1 extra-large egg, slightly beaten

1 small (5‑ounce) can of evaporated milk (a little more than 1/2 cup)

2 tablespoons canola, vegetable, or another neutral-tasting oil

1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

3-1/2 cups bread flour

A little extra bread flour for dusting and rolling

Vegetable oil for deep-frying

1-1/2 cups powdered sugar (approximately) for coating beignets

Directions:


Step 1—Make the yeast mixture: Combine the water, sugar, and yeast in a container. Allow to sit for 15 minutes. The mixture should appear active and produce foam. If not, the yeast is dead. Trash the mixture and begin again with fresher yeast. 



Step 2—Create the dough: In a large mixing bowl, fork-whisk the egg. Whisk in the evaporated milk, oil, and salt. Pour in the yeast mixture that you made in Step 1. 


Whisk in 1 cup of the bread flour until dissolved. Continue to add the rest of the flour (2-1/2 more cups for a total of 3-1/2 cups), stirring as you add. 




Cleo Tip: No mixer needed if you use a simple grilling fork. As you add flour to yeast dough, it becomes thick and sticky. Instead of pulling out a mixer, I pull out my large grilling fork and use it like a dough hook. While adding flour, I continue to work the dough with the fork, until it becomes stiff enough to knead by hand...


Step 3—Knead by hand: Flour your hands and knead the dough within the bowl until smooth. If you need to add more flour in this process, sprinkle on more...


Step 4—Rise the dough: Remove the dough from the bowl. Clean the bowl, lightly grease it with oil or coat with nonstick spray. Place the dough back into the bowl and.... 


Place the bowl inside a plastic shopping bag and tie the handles. (This is a very effective method for coaxing dough to rise—and it's my favorite.) Or you can cover the top with a towel. Allow the dough to rise in a warm place for at least 2 hours or until double in size.




After 2 hours, the dough
has doubled in size.

Step 5—Roll and cut the dough: Divide the dough in half and work with one half at a time. On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. 


Cleo Tip: When rolling dough, be sure to turn it for even rolling in all directions (as you see in my video above). If more flour is needed to prevent sticking, sprinkle it on your board, your hands, and on your rolling pin.


Cleo Tip: If your dough is very elastic, you may have trouble rolling it. If that's the case, carefully pick it up as you see in my video above and gently stretch it as shown (a little like pizza dough). It will become more pliable and you can return to rolling it on the board.

Cut into squares 2‑by‑2‑inch in size, but you can make them smaller or larger, your choice. 



Step 6—Fry the beignets: If not using a fryer, pour oil (about an inch in depth) into a skillet or cast-iron pan. Preheat the oil to 350°F—the oil must be very hot and remain hot. Don’t crowd the pan. When you crowd the pan, the oil temperature drops, giving you greasy beignets. So keep the oil hot, but not so hot that the beignets burn. Use your judgement during the cooking and adjust the heat as you fry.


As you see the beignets rise and puff up, flip them over. Look for a golden brown color on both sides. 





Remove the fried beignets with a slotted spoon and allow them to drain well on paper towels. While still warm, dust generously on both sides with powdered sugar and...


Eat with Mardi Gras Joy!


CLEO'S 

MARDI GRAS 

GIVEAWAY!


Congrats to our
winner...


Jo Ann Young!


Jo Ann Won...

Autographed copies
of Cleo Coyle's 
newest, 
bestselling Coffeehouse
Mysteries...


Coffeehouse
Mystery #15
Dead to the Last Drop

 AND





Coffeehouse 
Mystery #16
Dead Cold Brew



YOU'LL ALSO WIN...



A set of Cleo's autographed
Coffeehouse Mystery
recipe cards, featuring
recipes from many of her
culinary mysteries, and



A durable, extra-large, canvas...








Plus a gift box of handmade
Sent to you directly from
their New Orleans kitchen!


TO ENTER...

YOU MUST BE A COFFEEHOUSE
NEWSLETTER SUBSCRIBER...

That's how we'll contact you!
Simply leave a comment below
with the first 5 characters of 
the email address you used
to subscribe to our free
E-Newsletter.

And you are entered
in this giveaway!

Drawing will take place
at 12:00 Noon
Saturday, March 4, 2017

Drawing is now over.
Congrats to our winner--
Jo Ann Young!


SIGN UP NOW

To sign up for our free
Coffeehouse Mystery
Newsletter, simply send an
email that says "sign me up"
to this address...
CoffeehouseMystery@gmail.com


Good luck!



Alice and Marc in Central Park.

Together we write as... 

~ Cleo Coyle

New York Times bestselling author of
The Coffeehouse Mysteries 

Friend us on facebook here.
Follow us on twitter here
Visit our online coffeehouse here.




☕ ☕ ☕ ☕ ☕

Just Released

Now a bestselling hardcover!


Filled with wonderful twists
and surprises, this is one
Coffeehouse Mystery you
won't want to miss!


To buy now, click links for... 


🍴


This culinary mystery includes
more than 25 delicious recipes!
To get the Free Recipe Guide,
CLICK HERE.




☕  ☕  ☕


The Coffeehouse Mysteries are bestselling
works of amateur sleuth fiction set in a landmark
Greenwich Village coffeehouse, and each of the
16 titles includes the added bonus of recipes. 


GET A FREE TITLE CHECKLIST
OF BOOKS IN ORDER


See mini plot summaries 
for every title and news on
 Cleo's next release!



🔎 🔎 🔎




Marc and I also write
The Haunted Bookshop Mysteries

To get a free title checklist, 
with mini plot summaries, 





To learn more about the 
books and meet Jack Shepard, 
our PI ghost...




 📖  📖  📖 






*  *  *