Holiday Dessert - Chocolate Avalanche Cake (Vote for Me Here)

As I mentioned in a previous post (September 18th) this is a cake recipe I created after years of testing. It's a dead ringer to one we use to have and love at a restaurant called The Bubble Room, on Captiva Island, Florida.

I call this perfect celebration cake my Chocolate Avalanche Cake. Whether you're celebrating the holidays, a birthday or special occasion it's a showstopper and delicious! Most of the cakes I make are totally from scratch. However, this one uses a cake box mix, with the addition of numerous luscious ingredients and steps that make this cake, sensational and over the top outrageous!

Bon Appetit Magazine contacted me as a food blogger and asked me if I would like to share a holiday dessert recipe with their readers and my bloggers for a chance to win the Bon Appetit Holiday Dessert Bake-Off. So please cast your vote for me today and this recipe by going to: Bon Appetit. Voting starts today, November 1st and ends December 13th, 2009 and I'd love to win. So please pass this on to your friends as well. Make sure when you get to the voting page that once you've voted you continue to click to the last page and then hit submit so your vote counts!

The prize is a trip for two to NY and dinner at Le Bernardin restaurant with Editor-in-Chief Barbara Fairchild and Restaurant Editor Andrew Knowlton.

I would appreciate your vote!

As for the recipe, please read it thoroughly before starting and make sure you have all the ingredients on hand. Of course, if you have any questions you are always welcome to email me. This recipe has several steps but it's really quite simple to prepare. Just take your time and it will get rave reviews!

Bon Appetit!


Chocolate Avalanche Cake
Serves 6-8


Cake ingredients:

1 cup sour cream
4 eggs
½ cup canola oil
½ cup water

Mix well.

Add: 1 box Devils Food Chocolate Cake mix (no pudding added)

Add: 3.4oz. Package of Vanilla Instant Pudding mix
12 oz. package semi-sweet chocolate chips, melted

Mix all together and pour in Bundt pan that has been sprayed with non-stick spray

Bake in the Bundt pan for 1 hour at 350 degrees

Let cool completely inverted on a rack – then refrigerate overnight.
With a serrated knife divide the cake in thirds by slicing horizontally through 2 layers. Set aside for filling.

Cream Filling:

4 cups heavy cream
½ cup confectioners’ sugar
1 teaspoon pure vanilla

In a bowl, combine the cream, confectioners’ sugar, and vanilla and whip until stiff peaks form.

16 oz. container of fresh strawberries, hulled and cut in half, reserving about 6-8 for the top of the cake.

Spread half of the cream filling over the bottom of the first layer then top with strawberry halves, cut side down.

Place the next layer of cake on top of strawberries and cover all but ¼ cup with the cream filling adding remaining strawberries cut side down.

Cover with the top layer of the cake…..

Fudge Icing:
Photo above uses this recipe. However, if you want to totally cover the cake with icing I suggest doubling this.

1 stick butter
4 tablespoons unsweetened cocoa powder
6 tablespoons milk

Combine these 3 ingredients in a sauce pan and bring to a boil for 2 minutes.

Remove from heat and add:

1 teaspoon vanilla
1 pound box powdered sugar

Blend together. If you have clumps of powdered sugar left in the icing pour fudge mixture into a mesh strainer and press through allowing fudge to fall into a bowl which should be free of clumps.

Pour over cake.

Fill the hole in the center of the Bundt cake with remaining whipped cream and reserved strawberries. For a more decorative look use a small star tip on a pastry bag and pipe the cream attractively then adding the reserved strawberries.

This cake can be refrigerated until ready to serve.

Now that you're cake is completed, you’ll have a showstopping dessert to serve for the holidays, a birthday or special celebration, that everyone will love and you'll be proud of!

Enjoy!

Gorgonzola and Brie Torte

For years I've been making this recipe and bringing it to parties or having it at my own. Although I have to admit it's a heart attack waiting to happen but incredibly delicious! Why not try it for your next get-together?

You can wrap the outside in walnuts, pecans, pine nuts, fresh herbs or just leave it plain. Whatever way you choose it will still be wonderful. Plus instead of dividing the layers with fresh herbs you can layer it with a basil pesto (posted here on my blog) or sundried tomato pesto. If you really wanted it to look like the holidays you could make two tortes and divide the recipe in small ramekins one layered with the basil (green) pesto and the other with the sundried tomato (red) pesto.

This is great served on crostini or any type of cracker or maybe you have a fun way you'd like to serve it. Please let us know. Whichever way you choose this is sure to be a hit.

Gorgonzola and Brie Torte

32 ounces cream cheese, divided
16 ounces butter, divided
8 ounces Brie, cut off rind
8 ounces Gorgonzola
parsley
scallions

Line an 8 inch springform pan with plastic wrap; set aside. Beat 16 ounces of cream cheese with 8 ounces of butter and Brie. Put in pan. Make a layer of chopped herbs. Beat remaining cream cheese with remaining butter and Gorgonzola. Top with herbs. Bring up sides of cellophane and wrap until ready to unmold. Chill until ready to serve.

If you don't want to make such a large portion you can always divide the ingredients in 1/2 and mold it in ramekins.

Happy Halloween

Well I'm all ready for the kids in my area to come knocking on my door this Saturday evening. I've got the candy that I picked up at Sam's Club and I even made those cute witch cupcakes that I talked about a couple weeks ago. Those are for the 11 young kids in my lane.

As I was making them yesterday, my son asked me what I was doing it for? I replied, "since my kids are grown and not as interested in Halloween anymore, I wanted to make something fun for the kids in the lane." He couldn't figure out why I went to all the trouble but then realized it's what I love to do. Of course after posting these photos I realize I need to go back and re-ice the front edges of a few of them. Looks like I missed a few spots.

So today I'm going to go to those few homes and give them a little gift from me to them. I didn't want to wait until tomorrow when they come knocking on my door since I'm sure not only would they not have time to eat them but, may be leary about accepting them without their parents around.

I can't wait to see all those little trick-or-treaters tomorrow. Hope you all have fun with your kids if you're taking them out and if not with those that come to your door.

Happy Halloween!

Food Poisoning

I had the pleasure of going to visit my daughter up in Boston this weekend where she attends school. We had a great time, shopping, going to a museum, more shopping and eating. Friday night we went to a great Italian restaurant and then Saturday night we went to a favorite of the locals that was listed in a magazine as one of the Best of Boston. It was cute, quaint, casual and had a friendly atmosphere.

We both ordered the same entree but she had a side of soup and I had the salad. Part way through the salad my stomach started to feel funny but I dismissed it. Then I ate the entree' and couldn't finish because I felt a bit nauseated. By the time we got back to my hotel I said to my daughter, "look at my stomach it's HUGE". I knew I didn't each that much but it sure looked like I had.

The entire night I tossed and turned. I couldn't get comfortable because my abdomen felt so enlarged. At 4:30am I woke up and went to the bathroom. Well that was it. I couldn't get off. By 9am I was calling my Dr. back home. After describing my symptoms she assured me it was food poisoning and not H1N1 or some other virus.

To make matters worse I was leaving on a flight that evening (Sunday)to come back to St. Louis. The Dr. told me to take Imodium so that I could at least be comfortable on the plane. However, even though that stopped me from running to the bathroom, it made me feel sick to my stomach.

Got to the airport for a 6:50pm flight. Boarded the plane only to have to get off because someone ran their truck into the plane and damaged it. LOL! We then had to wait 3 hours for another one to arrive.

In the meantime here I am sick as a dog. The women at the American Airlines gate check-in saw how sick I was and offered to get me a pillow and blanket to lie down behind their station until the plane arrived. The Starbucks person next to the gate gave me some Calming Tea which seemed to help. To say the least I was extremely grateful and almost in tears.

The plane finally took off at 10:00pm and I arrived in St. Louis at 12:10am. Once home I fell into bed for the night. Today was a little better but definitely had to watch what I ate or else!

So I was online this evening looking up information on food poisoning and found this recent article written about how to determine if you have food poisoning or H1N1. Here's the article. Other articles I read on food poisoning said that it occurs suddenly or within 48 hours after consuming a contaminated food or drink. Just thought I'd share this in the event this should ever happen to you.

How to Host a Cookie Swap

The holidays are just around the corner and it's the perfect time to party. Many of you will have large parties, some with just a few close friends while others might like to host a "Cookie Swap".

A "Cookie Swap" is a great way to gather family, friends and others that you might not get to see during the holiday season. It's also a great get-together during the day while the kids are still at school and a nice alternative for exchanging gifts.

If you aren't familiar with this fun party here are a few tips. First of all you need to:

Pick a Date: Early in December is best for most people. Select an afternoon or early evening during the week or weekend when everyone has a couple of hours to chat and nibble on some cookies.

Send Out Invitations: It's best to mail them out a month before your cookie exchange to give your guests plenty of time to schedule the event and do their baking. Keep your guest list to a manageable number. Large enough to enjoy an interesting variety of cookies, but not so large that you and your guests feel overwhelmed. Between 8-12 people is perfect.

Cooke Swap Basic Rule:

Bake/Bring: Each guest should choose a cookie recipe and bake 4 cookies for each invited guest. (If there will be six guests in all, including the hostess, that means each guest will bring 2 dozen cookies.). Or, bring cookies from your favorite bakery. Let the hostess know what type of cookie you will be baking. Guests should also bring copies of their recipes to share at the cookie swap.

Swap: Don't forget to take photos of all the cookies and everyone having a great time. Then swap cookies. Each guest will get a large assortment of cookies to take home. Don't forget containers for taking the cookies home though! It's always a good idea to have disposable containers on hand for those that may have forgotten to bring one. Of course if your guests want to sample the cookies that's up to them. However, it's a good idea to have some additional snacks and beverages, just something light for those that might want to indulge.

Cookie Swap Hostess Ideas: Organzie your cookie swap by suggesting a cookie category to each of your guests. That way you'll give everyone an enjoyable challenge, and you'll end up with an attractive array of cookies.

The Office Cookie Swap: Gather with co-workers one day after work to celebrate the holidays, or if you work from home, turn your office cookie swap into an informal networking party.

The "Block Party" Cookie Swap: Invite just the neighbors on the block for a cozy winter gathering.

The Parents Cookie Swap: A great way to get to know the parents from school, the soccer team or dance team.

Book Club, Knitting or Bead Club Cookie Swap: Gather your group since you meet already for this fun time.

The Kids Cookie Swap: A fun, creative activitiy to get the kids involved. Have the kids in class, or a scout troop, exchange cookies instead of store-bought gifts.

Mother & Daughter Cookie Swap: Moms and their daughters get together with others and swap cookies. A fun time and great bonding experience for all.

So start thinking about what you might like to do now. By thinking ahead you'll be ready just in time for the holidays. With so many wonderful cookies you might even come up with a creative way to display yours for all to see and taste. If you aren't sure what to bake or need more tips there are plenty of great books out there. A new one (photo above) by local St. Louisan, Julia M. Usher is called "Cookie Swap". Available on Amazon or your local bookstore.

Just something to think about. I need to start planning mine now.

We Have a Winner!

The Winner of the Microplane Cut Resistant Glove is Myra. With her nail biting story of the dangers that happened while cooking in her friends kitchen, she is definitely worthy of this glove. Although, she might want to consider wearing them on her feet the next time she cooks without shoes.

Congratulations Myra! May you have many hours of safe cutting and cooking in your kitchen.

Please contact me at vkb2@hotmail.com so that we can get your Microplane Cut Resistant Glove sent out to you in time for the holidays.

Confidence in the Kitchen

I have many clients tell me they can't cook and then surprisingly after one of my in-home culinary classes they're amazed at what a great job they did. Not to mention how wonderful the meal they prepared tasted.

We all have things we don't excel at but if you have the desire to learn you can and will succeed. Cooking is a skill that in my opinion can easily be mastered. It just takes time and the willingness to read your recipes thoroughly before starting.

If you're one of those people out there that has a fear of the kitchen, or are embarrassed to have company over for dinner because you feel you lack the skill to prepare something worthy of company, please give me a call. I promise I won't leave your kitchen until you feel completely confident that you can reproduce what you've learned.

Everyone has to start someplace. Now is as good a time as any, especially with the holidays just around the corner. However it's also a great time to think about those holiday gifts. So if you know someone that might enjoy or benefit from a private in-home culinary class or if you'd like to host a culinary party for the holidays please contact me.

I've spent many years in the kitchen playing around and testing out different foods to see how they work together. One of my creations that I love this time of year is my Caramel Apple Cheesecake that I recently entered in a cooking contest. Hopefully I'll win a prize. If not, it was still fun practicing and entering. I've posted the photo above.

To me cooking is like a hobby. I have fun playing in the kitchen and creating my own masterpieces. You too can have that same fun in your kitchen and be a confident cook.

For more information about my in-home culinary classes or to request a brochure please contact me at:
vkb2@hotmail.com

Pumpkin Pie Dip

I love this time of year with all the wonderful fall recipes and delicious foods to eat. With so many parties to attend or those held at your home here is a quick, simple but yummy dip that everyone will adore.

Pumpkin Pie Dip
(Makes 6 cups)

2 packages (8 oz. each) cream cheese, softened

4 cups confectioner's sugar (sifted)
2 cans (15 oz. each) pumpkin pie filling
2 teaspoons ground cinnamon
1 teaspoon ground ginger

Beat the cream cheese and sugar with an electric mixer on medium speed.

Add the pie filling, cinnamon and ginger, and beat well.

Cover the mixture and refrigerate for 8-24 hours.

Place the dip in a decorative bowl or hollowed-out baby pumpkin, and serve with sliced apples, graham cracker sticks or whatever else suits you.

*Note: Sifting the powdered sugar will help to remove unwanted lumps.
**This recipe can easily be divided in half.

Halloween Witch Cupcake

I love Halloween but unfortunately my kids are grown now so I can't take them out trick-or-treating. However I can still have fun with the holiday and do something fun for all the children in my subdivision.

So I've decided after seeing these adorable cupcakes with sleeves I'm going to make them for the neighborhood kids.

Witchy Cupcake

Use your favorite cupcake recipe
Wrap with Witchy cupcake sleeve
Dip a Sugar Cone in melted Chocolate to cover completely and set to dry and harden on parchment paper
Once dry decorate hat with orange icing or whatever you like
Before placing witches hat on cupcake lay strands of pull apart black licorice on top of cupcake for the witches hair and slather on some icing if desired
Top with chocolate witches hat

And there you have it. Now how fun is that?

I'm sure the kids in my lane with love these, if they make it out of my house without my own family eating them!

To get more information about where you can get this Witches Sleeve and many others go to Round About Sleeves.

Torta Rustica

Today I made a Torta Rustica in preparation for a vegetarian class I'm working on. It was delcious but I think I still need to tweek a few things.

How many of you out there are vegetarians or like to cook vegetarian meals?

Real Wasabi

I love Sushi and so does the rest of my family. In fact every single Friday night that's what we have for dinner. I love to make Sushi and teach Sushi classes however, on Fridays we either go to our favorite Sushi restaurant here in town or get a carry out from there.

Both my husband and son love Wasabi with their Sushi. In fact they can't seem to get enough of it. For me it murders my nostrils so I normally just avoid it. I prefer Ginger while they can't stand it. Go figure!

However, did you know for those of you that eat your Sushi with Wasabi that most likely you've been eating the fake stuff? That's right, it's the imitation Wasabi. The so-called Wasabi that you've been getting in the restaurants is simply a mixture of ordinary western horseradish (Armoracia rusticana), Chinese mustard, cornstarch and green food coloring.

You might ask yourself, "why try the real thing when I love the fake stuff already"? Well in answer to that, do you remember when you tried freshly grated parmesan versus the stuff in the green box? No comparison.

I've been told that Real Wasabi is a gourmet treat, I'll find out on Monday when my shipment arrives. As expensive as fresh wasabi roots are ($8 to $10 a piece), for the price of a single maki or two pieces of nigiri, you can carry a pocket-sized container that will have you “keeping it real” for months. Of course if you carry it with you to the restaurants everyone else will want some too.

Apparently the taste of genuine wasabi is not burning or acrid, but a warm explosion that quickly fades to a slightly sweet, lingering finish. Real wasabi does not give you that quick rush of sinus-clearing fire, that I can't stand. This is a princely rhizome**, not a common horseradish root. That’s why it earns the big bucks.

**All of the wasabi plant is edible including the leaves, but the rhizome, or root portion, produces the finest flavor.

Wasabi is a condiment and not just reserved for Sushi or Sashimi but can be used with:

Cocktails:

If you like horseradish in your Bloody Mary, try a dash of Real Wasabi™ paste or add the freshly grated root for a heavenly treat. Or, make a Wasabi Martini: just add the paste to your cocktail shaker.

Hors d’Oeuvres:

Mix together a small portion of Wasabi paste and cream cheese and serve with crackers. For hot and sweet, add chutney or cherry jam. Or, mix the paste with yogurt and/or mayonnaise to make a spread or dip.

Salad Dressings, Marinades, Sauces:

Add a little pizzaz to your dressings, marinades or sauces by adding a touch of Real Wasabi paste or the freshly grated root.

Meat, Poultry & Seafood:

Add some wasabi paste to your barbecue or finishing sauce or how about Ahi tuna with wasabi mashed potatoes.

Veggies:

For wasabi mashed potatoes simply fold the wasabi paste into butter before mashing it into the potatoes. For grilled vegetables, blend the wasabi paste with butter; or mix it with mayonnaise for wasabi sauce.

Dessert:

You can even add it to your Green Tea Ice Cream.

So with all this talk about Real Wasabi your probably wondering how to get it. I just ordered mine yesterday and will receive it on Monday since the new shipment just arrived. By going to RealWasabi.com you can order the Wasabi Rhizomes, Gift sets that include Salad Dressings or the Real Powdered Wasabi. Don't forget to wrap the unused roots in a wet paper towel which can be stored in the refrigerator for up to a month. Probably best kept sealed in a plastic zip lock bag so they don't absorb other flavors in your frig.

The Wasabi Rhizomes are peeled then grated in a circular motion on a Shark Skin grater for the best effects. However, if you have a ginger grater or MicroPlane that will work as well. You can order the Shark Skin grater from RealWasabi.com.

When mine arrive on Monday I'll be sure to post how wonderful they are.

Pumpkin Smoothie

This time of year I love all the wonderful fruits and vegetables and I'm always trying to come up with new recipes or find new ones to prepare. However, sometimes I'm not interested in having a meal especially if I'm on the go. So here's a cool, soothing beverage that both kids and adults will love that's packed with 12 grams of protein.

Pumpkin Smoothie
(Servings 1)

6 oz. (3/4 cup) Vanilla yogurt
4 oz. (1/2 cup) canned, Pumpkin purée
1 Granny Smith apple, peeled and chopped
1 Banana
1 oz. (2 Tbsp) Honey
1/4 tsp. Cinnamon

Directions:

Place all ingredients in a blender and process until smooth. Pour into a glass and serve.

Holiday Cooking

Fall has officially arrived. The weather is getting cooler and the leaves are starting to change colors. Before we know it Thanksgiving will be here. Have you taken the time to think about what you're serving this year? If you live in or around the St. Louis area, I've got a great Thanksgiving menu that I'd love to teach you.

Are you tired of the same old turkey year after year? Does your family only like the breast meat on a turkey? Are you running all week and don't have time to cook all day?

If you answered yes to any of these questions this menu is for you.

Popovers
Butternut Sqush Bisque
Stuffed Turkey Roulade
Decandent Mashed Potatoes
Roasted Veggies
Caramel Apple Cheesecake

To find out more about this class please contact me at vkb2@hotmail.com.

One of the items on this menu is Butternut Squash which is a favorite of mine. If you've never tried it, it's delicious and sweet.




Here are a few facts you might like to know about this luscious vegetable:

Butternut Squash is a winter squash that has a hard, thick skin with seeds. It has a deep yellow and orange flesh that is firmer than that of summer squash therefore requiring a longer cooking time. The best time to get a butternut squash is from early fall through winter, although it's available year round.

When selecting butternut squash you want to make sure that it's heavy for it's size and has a hard, deep-colored rind, free of blemishes or moldy spots. This hard skin protects the flesh and allows it to be stored longer than summer squash. It doesn't require refrigeration and can be kept in a cool, dark place for up to a month and sometimes longer.

Once the seeds are removed the butternut squash can be baked, steamed, simmered or roasted which is my favorite way to prepare it.

Butternut squash is an excellent source of iron, riboflavin and vitamins A and C.

So if you've you never tried this delicious vegetable, next time you're at the grocery store pick one up. With hundreds of recipes online you're sure to find one that suits your taste.