Host The Toast http://hostthetoast.com a Kitchen Kapers blog Tue, 24 Feb 2015 17:02:58 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Butter Chicken Pot Pie with Naan Crust http://hostthetoast.com/butter-chicken-pot-pie-naan-crust/ http://hostthetoast.com/butter-chicken-pot-pie-naan-crust/#comments Tue, 24 Feb 2015 16:59:54 +0000 http://hostthetoast.com/?p=3932 It never fails– when there’s snow on the ground and a grumbling in my stomach, I always crave comfort food in the form of Chicken Pot Pie. Juicy chicken, tender vegetables, and creamy sauce all nestled beneath crisp, golden crust; that’s my idea of cold weather consolation.  Everything about Chicken Pot Pie screams “All-American classic”… but... 

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It never fails– when there’s snow on the ground and a grumbling in my stomach, I always crave comfort food in the form of Chicken Pot Pie.

Juicy chicken, tender vegetables, and creamy sauce all nestled beneath crisp, golden crust; that’s my idea of cold weather consolation.  Everything about Chicken Pot Pie screams “All-American classic”… but does it have to?  What if we got crazy and creative with it?

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

I decided to indulge my curiosity (and my love of Indian food) by making a Butter Chicken Pot Pie with Naan Crust and, you guys, I’m telling you: IT. WAS. SO. GOOD.  I’m talking the Go get these ingredients and try it out now kind of good.  The How on Earth did I not think of this sooner? kind of good.

This recipe might seem a bit intimidating, but it’s actually easier to pull off than you’d expect, it just takes a bit of time.  Trust me, though, it’s worth it.

To start, I prepare some Naan dough.  I dissolve a teaspoon of yeast and sugar in warm water until frothy, and while I wait, I sift together flour, baking powder, a bit more sugar, and salt.

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.comButter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

Side note: That green bowl and blue-rimmed sieve pictured above are part of an awesome set of stacked bowls that I cannot get enough of.  If you have limited storage space and find it hard to keep all of your mixing bowls and measuring cups together, check out the Joseph Joseph Nest 9 Plus Food Prep Set.  It’s like those adorable Russian nesting dolls, but for the kitchen.

 Joseph Jospeh Nest 9 Set

Buy Now: Joseph Joseph Nest 9 Plus Food Prep Set

But I digress!  Back to the Naan!

So after the dry ingredients are all sifted together and the yeast is activated, they both get mixed together with 1/4 cup of greek yogurt and bit of olive oil.  The dough seems at first like it’s too wet, but it will turn into a soft dough in just a few minutes of mixing and be ready to rise.

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

While I let my dough sit, I prepare the Butter Chicken!  First I marinate some chicken thighs in a mixture of yogurt, lemon juice, and spices, and stick it in the refrigerator.  I let it sit for about an hour and use that time to chop up my onion, jalapeño, garlic, and ginger, and then clean up whatever mess I’ve already made in the kitchen.

When the chicken is ready, I saute everything I chopped in butter and oil, and then pour in the chicken and marinade.  Next comes some chicken stock, and then some cream, mixed veggies, and tomato paste.  That’s all it takes to make the filling!  Try not to eat it all at this point, you need to save some for your pot pie!

Then I simply fill my mini baking dishes with the Butter Chicken, divide my dough, and stretch the dough on top of each dish.  They’re all ready for the oven!  If you prefer, you can just make one big pot pie instead.

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

Once the Naan turnes golden, I remove the pot pies from the oven.  Typically, Naan is a bit lighter in color with brown bubble-spots from cooking directly on a baking sheet, stone, or in a pan, but here it isn’t getting direct contact with a heat conductor, so it comes out looking a bit different.  Still, it has the same characteristic flavor with just a bit more crispiness on the outside.

I brush my Naan-topped pot pies with a bit of melted butter and sprinkle it with large grains of salt and some cilantro, and then dig in.

Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

I didn’t find it surprising that I love the Butter Chicken Pot Pie with Naan Crust, but I was shocked that James devoured his the first time I made it.  Throughout our entire relationship, he has shied away from anything even remotely resembling Indian cuisine, but he practically licked the mug clean with these!

I can’t say I blame him.

 Butter Chicken Pot Pie with Naan Crust.  An Indian spin on an All-American classic!  | hostthetoast.com

Butter Chicken Pot Pie with Naan Crust
 
Prep time
Cook time
Total time
 
Author:
Serves: 6
Ingredients
For the Naan Top:
  • 1 teaspoon active dry yeast
  • 2 teaspoons granulated sugar
  • 2 cups plus 2 tablespoons all purpose flour, plus more to dust
  • 1 teaspoon salt, plus more to top
  • ⅛ teaspoon baking powder
  • ¼ cup Greek yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons butter, melted, to top
  • Cilantro, to top
For the Butter Chicken:
  • 1½ cups Greek yogurt
  • Juice of 1 lemon
  • 2 tablespoons garam masala
  • 2 tablespoons cumin
  • 1 tablespoon ground turmeric
  • 1 teaspoon paprika
  • 1 teaspoon Kosher salt
  • ½ teaspoon cinnamon
  • 2 lbs boneless skinless chicken thighs, cubed
  • 4 tablespoons (1/2 stick) butter
  • 2 tablespoons oil
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 tablespoons ginger, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 jalapeno pepper, seeded and minced
  • ½ cup chicken stock
  • 1½ cups frozen mixed vegetables, thawed
  • 1 cup cream
  • 1 tablespoon tomato paste
Directions
  1. Start by preparing the Naan dough. In a glass measuring cup, combine the dry yeast, 1 teaspoon sugar, and ¾ cup warm water. Let it sit for 10 minutes, or until foamy. Meanwhile, sift the flour, salt, remaining 1 teaspoon of sugar and baking powder into a large bowl.
  2. When the yeast is ready, mix the Greek yogurt and olive oil into the yeast mixture. Pour into the dry ingredients and mix. When the dough is nearly formed, use your hands to mix and knead until a soft dough forms. Cover and let rise in a warm area for 2 hours.
  3. While you wait, put together the chicken marinade. Combine the Greek yogurt, lemon juice, garam masala, cumin, turmeric, paprika, salt, and cinnamon in a large container. Add in the chicken thigh pieces and mix well to coat. Cover and refrigerate for at least an hour.
  4. After an hour, melt 4 tablespoons butter with 2 tablespoons oil in a large pan over medium heat. Add in the diced onion and saute until softened, stirring often. Add in the garlic and ginger and cook until fragrant.
  5. Add the diced tomato, jalapeno, chicken, and chicken marinade, and cook for 10 minutes. Add in the chicken stock and bring to a boil, and then reduce to a simmer. Simmer, uncovered, for 30 minutes.
  6. Mix in the vegetables, cream, and tomato paste and continue to cook for 5 minutes.
  7. Preheat the oven to 400 degrees F. Spray 6 oven safe mugs or one casserole dish with cooking spray.
  8. Fill the mugs or casserole dish with the Butter Chicken. Set aside.
  9. On a lightly dusted surface, turn out the dough. Divide into 6 equal pieces and gently stretch to cover the tops of the mugs. Gently press to the sides of the mugs to adhere.
  10. Bake until golden, about 15 minutes.
  11. Brush with melted butter and sprinkle with salt and cilantro, if desired. Serve warm.

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Italian Stuffed Sweet Pepper Poppers http://hostthetoast.com/italian-stuffed-sweet-pepper-poppers/ http://hostthetoast.com/italian-stuffed-sweet-pepper-poppers/#comments Wed, 18 Feb 2015 16:59:49 +0000 http://hostthetoast.com/?p=3914 There’s no shortage of spiciness in my recipes.  I usually like my foods to have one heck of a kick, but many of my friends and family members can’t handle the heat as well.  Recipes including jalapeños are a no-go when I know I’ll be having certain people over for dinner, which takes a lot... 

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There’s no shortage of spiciness in my recipes.  I usually like my foods to have one heck of a kick, but many of my friends and family members can’t handle the heat as well.  Recipes including jalapeños are a no-go when I know I’ll be having certain people over for dinner, which takes a lot of my favorite appetizers off the table.

Italian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.com

So what do I do when picante is not a possibility?  Swap out jalapeños for mini sweet peppers and think Italian!

The Greater Philadelphia Area, where I call home, is well known for its Cheesesteaks.  However, while that sandwich may steal the spotlight, I’d venture to say that more Italian Hoagies are eaten around here than any other deli creation!

Italian Hoagies are the standard Hoagies (or Subs, or Grinders, or Heroes, or Po’ Boys, or whatever it is that you call them) in this area.  In fact, the Italian Hoagie was named the “Official Sandwich of Philadelphia” in 1992.  The more you know.

Italian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.com
I take parts of the typical Italian Hoagie– ham, salami, and provolone cheese– and use them to fill the peppers.  I make the provolone cheese into a cheese sauce so that it will be a bit milder and not overpower the other ingredients, and so that it will fill the peppers nicely.

Italian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.comItalian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.com

The peppers get a sprinkling of oregano, crushed red pepper flakes, and just a tiny bit of breadcrumbs, and then they’re popped in the oven to cook through and brown slightly.

Italian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.com

Don’t you love when cheese bubbles up in the oven and gets those little browned spots?  To me, that’s a visual cue to start drooling immediately.

Italian Stuffed Sweet Pepper Poppers. A tasty alternative to jalapeno poppers for people who like less heat.  These vibrant pepper poppers are loaded up with ham, salami, and sharp provolone sauce. YUM! | hostthetoast.com

Make these for your next get-together and you just might find yourself thinking, “Who-lapeño poppers? Please, baby sweet peppers are where it’s at!”

Italian Stuffed Sweet Pepper Poppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 36 poppers
Ingredients
  • 18 mini sweet peppers, washed and halved, seeds and membranes removed
  • 1 tablespoon butter
  • 1 tablespoon flour
  • ¾ cup milk
  • 6 oz provolone
  • 4 oz salami, divided
  • 4 oz ham, divided
  • ¼ tsp oregano
  • ¼ tsp salt
  • Dash of pepper
  • Dash of red pepper flakes
  • ¼ cup breadcrumbs
  • Green onion, chopped, to garnish
Directions
  1. Preheat oven to 375 degrees F. Place peppers, cut side up, on a prepared baking sheet.
  2. In a medium saucepan over medium high heat, melt the butter, Mix in the flour and cook until golden, about 1 minute.
  3. Whisk in the milk until smooth. Bring to a simmer and let simmer for 2 minutes, or until thickened. Stir in the provolone, one small handful at a time, until all provolone has been used and melted entirely. Stir in half of the salami and half of the ham. Remove from heat
  4. Spoon the mixture into the peppers and top with the remaining salami and ham, oregano, salt, pepper, red pepper flakes, and breadcrumbs.
  5. Bake the peppers until they're softened and the cheese and breadcrumbs on top have begun to brown, about 30 minutes.
  6. Sprinkle with green onion and serve.

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Meatball Sliders with Pepperoni-Asiago Buns http://hostthetoast.com/meatball-sliders-pepperoni-asiago-buns/ http://hostthetoast.com/meatball-sliders-pepperoni-asiago-buns/#respond Mon, 16 Feb 2015 16:07:07 +0000 http://hostthetoast.com/?p=3906 Good things come in small packages.  Case and point: Juicy meatballs blanketed in tomato sauce and melted mozzarella, all rested between mini pepperoni and asiago sprinkled buns. When you can fit something so mouth-watering in the palm of your hand, you can’t help but crave it for dinner.  Or lunch.  Or post-lunch-pre-dinner snack.  Or in the... 

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Good things come in small packages.  Case and point: Juicy meatballs blanketed in tomato sauce and melted mozzarella, all rested between mini pepperoni and asiago sprinkled buns.

Meatball Sliders with Pepperoni-Asiago Buns.  These mini meatball subs are packed with flavor and perfect for parties!  | hostthetoast.com

When you can fit something so mouth-watering in the palm of your hand, you can’t help but crave it for dinner.  Or lunch.  Or post-lunch-pre-dinner snack.  Or in the middle of the night.  Or as part of a party platter.  Meatball Sliders know no bounds.

Some people strive for simplicity in the kitchen.  Others like to make every aspect from scratch.  I personally usually find myself somewhere in-between, so these Meatball Sliders with Pepperoni-Asiago Buns use homemade meatballs, super-quick sauce from crushed tomatoes, and buns baked from frozen bread dough.  The best of both worlds.  Feel free to adjust to your liking, though; I won’t tell anyone if you decide to pop open that bag of frozen meatballs that you happen to have laying around.  (That is, as long as you know that homemade meatballs are the best.)

Asiago-Pepperoni Buns from frozen dough.  Absolute perfection for meatball sliders! | hostthetoast.comAsiago-Pepperoni Buns from frozen dough.  Absolute perfection for meatball sliders! | hostthetoast.com

Despite the shortcuts I take in putting these together, they sure aren’t short on flavor.  Make them once and your friends/family/neighbors who always happen to “just drop by” around dinner time will be begging you to add it to your regular rotation.  I made these for James and my friend Emily, and they could not get enough of them.  Emily kept telling me that she had eaten too many as she walked back into the kitchen to grab another.  I feel ya, girl.

Meatball Sliders with Pepperoni-Asiago Buns.  These mini meatball subs are packed with flavor and perfect for parties!  | hostthetoast.com

Meatball Sliders with Pepperoni-Asiago Buns
 
Prep time
Cook time
Total time
 
Author:
Serves: 15
Ingredients
  • 15-18 Italian meatballs (recipe here, or store bought)
  • 6 oz fresh mozzarella, thinly sliced
  • Small basil leaves, to garnish
For the Tomato Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • Salt and pepper, to taste
  • 3 leaves fresh basil, chopped
  • ½ teaspoon dried oregano
  • ⅛ teaspoon sugar
For the Pepperoni-Asiago Buns:
  • 1 lb bread dough, thawed according to package directions
  • ⅓ cup sliced pepperoni, chopped
  • ½ cup asiago cheese, grated
Directions
  1. Prepare meatballs according to recipe or package directions. Set aside.
  2. Heat olive oil in a medium saucepan over medium-high heat. Add garlic and saute until golden and fragrant, about 2 minutes. Add the remaining ingredients and simmer, uncovered, until thickened, about 15 minutes. Use an immersion blender, if desired, to get a smoother sauce.
  3. Add meatballs to sauce and toss. Keep at low heat until ready to use.
  4. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  5. Slice the bread dough into 15 pieces. Roll into balls and place on the parchment paper.
  6. Sprinkle the dough with the pepperoni and asiago. Bake until golden and baked through, about 15-20 minutes.
  7. Cut the buns in half and place a sauced meatball on top of each bottom half. Place a slice of mozzarella on top of each. Broil until the cheese begins to bubble and brown.
  8. Sprinkle with small basil leaves and top with the top half of the buns. Serve warm with extra sauce on the side.

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Sugar Stenciled Raspberry Dark Chocolate Cake http://hostthetoast.com/sugar-stenciled-raspberry-dark-chocolate-cake/ http://hostthetoast.com/sugar-stenciled-raspberry-dark-chocolate-cake/#comments Wed, 11 Feb 2015 19:03:10 +0000 http://hostthetoast.com/?p=3892 I was all set to make a flourless torte for James.  I had the ingredients all measured out, I had my pan sprayed, and for once, I was feeling pretty confident that I would get a sweet recipe right the first time around. “Are you making cake?” James asked, wide-eyed and obviously excited. “Well, yes,... 

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I was all set to make a flourless torte for James.  I had the ingredients all measured out, I had my pan sprayed, and for once, I was feeling pretty confident that I would get a sweet recipe right the first time around.

“Are you making cake?” James asked, wide-eyed and obviously excited.

“Well, yes, technically.  A flourless torte.  It’s denser than regular cake.”

“Oh, I usually like cakier cakes, but I’m sure that will be good,” he replied.  Aaaaaaaaalright then.  I guess I’m making a cake.

Sugar Stencil Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

Here’s the thing about cakes–  I lalalalove eating them, but I really hate making them.  I’m awful at frosting them, I’m awful at separating them into even layers, and no matter which methods I try, I always wind up with a dome or crater on top.  It’s frustrating.

But I wasn’t going to let it get to me this time.  Cakes don’t need layers, especially when they’re for two.  A dome or crater on top is just an excuse to pile on more frosting to even it all out.  If the frosting looks messy, just pour over some easy-to-make, super delicious ganache to cover up all of the imperfections.  Distract from anything that still looks off– if there is anything else– with powdered sugar.

The game plan was all laid out.

How to make powdered sugar stencils for decorating cake, pie, or brownies! | hostthetoast.com

To begin my cakeventure, I made my sugar stencil, which seemed like the least intimidating part of the process.  I wrote “Love is Sweet” on a piece of scrap paper, trying to mimic some fonts that I saw online, but you can simply type up and print out your message if doing it by hand is not your thing.

Then, using an x-acto knife, I cut away everything that I wanted to be stenciled on, and saved any pieces that I’d need to place on by hand (for example, the circle inside of the “o” and the half-moon shapes inside of the “e”s).

I also learned to avoid cursive fonts, if possible, in the future.  So many loops…

Sugar Stencil Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

I mixed up my cake batter and popped it in the oven.  Then I started to second-guess myself.  That cake batter was pretty thin, will it work?  Will it be a disaster?  Am I not cut out for cakes?  And on continued the spiral of imagining everything that I possibly could have messed up, as per “Morgan’s Baking Today” protocol, as I whipped together the raspberry frosting.

Another part of “Morgan’s Baking Today” protocol is that I must eat approximately one metric ton of the frosting while I’m making it, for quality assurances purposes.  It’s all part of the job.

When the cake was finally finished, I was ecstatic.  It was so dark and moist, and most importantly, it was a cake.  Not a puddle, not an explosion, a damn good-looking cake.  I put it in the refrigerator to cool it down so that it wouldn’t melt my frosting and made the ganache.

At this point, James realized that cake time was soon.  He could feel it in his bones.  The smell of baked chocolate deliciousness moved him from the couch to the kitchen in record speed to dip his fingers in frosting, lick chocolate off of spoons, and hover over my shoulder eagerly.  The way to a man’s heart…

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

As expected, my frosting job was less-than-professional looking, so I poured over the creamy chocolate glaze and let it work its magic.  Back in the fridge it went, and James looked despondently out of the window.  I could tell he was in mental turmoil awaiting his dessert– absolute pain knowing that there was a chocolate-covered chocolate cake in the fridge and that he had to wait to get a slice.  That guy cracks me up, I tell ya.

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

Then came the moment of truth.  Would the stencil work?  There was only one way to find out.  I held my breath and sifted some powdered sugar over the stencil– just enough to get a good coating but not too much to pile up and spill over.  Carefully, I lifted up the stencil.

Oh, sweet, sweet victory.

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

But what was even better was when we finally sliced the cake up and were finally able to taste it.  The cake was even more moist than I expected, and the raspberry frosting was perfectly sweet and tart.  James ate two and a half slices in one sitting and gave it two thumbs up saying, “It was worth the wait.”

This Sugar Stenciled Raspberry Dark Chocolate Cake is great for Valentine’s Day, and it’s a bit smaller so you’re not overwhelmed with weeks worth of cake taking up space in the fridge (but still big enough to have some leftovers, because one day of cake is simply not enough).  You can write “Love is Sweet” or whatever sweet sentiment you’d like.  It’d work well for anniversaries as well, or a Happy Birthday message on top would make for a happily-received gift– even if your cake decorating skills are usually lacking a little, like mine.

Sugar Stenciled Raspberry Dark Chocolate Cake.  Ultra moist dark chocolate cake, raspberry frosting, and simple dark chocolate ganache make a tasty cake that's topped with a sweet powdered sugar message. Great for a birthday or Valentine's Day! | hostthetoast.com

Sugar Stenciled Raspberry Dark Chocolate Cake
 
Prep time
Cook time
Total time
 
Chocolate cake adapted from Food.com
Author:
Serves: 6 pieces
Ingredients
For the Powdered Sugar Stencil
For the Chocolate Cake
  • 1 cup sugar
  • 1 cup flour
  • ½ cup dark baking cocoa
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • ¼ cup vegetable oil
  • ⅓ cup hot black coffee or water
For the Raspberry Frosting
  • ¾ cup (1½ sticks) unsalted butter, softened at room temperature
  • 3½ cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • ½ cup raspberry preserves
  • Pinch of salt
For the Ganache
  • ⅔ cup heavy cream
  • 8 ounces dark chocolate chips
  • Fresh raspberries, to garnish
Directions
  1. Begin by making your stencil. Print out or hand-write a saying or design of your choice on cardstock or parchment paper, making sure you stay within a 7" circle so that the stencil will fit on your cake. Try not to use too many loops, as this makes the stencil more difficult to lay out. Using an x-acto knife, carefully cut out all of the letters, saving the inner portions (such as the centers of the "o"s and "e"s). Test the stencil by laying it on a dark kitchen towel, placing the center stencil bits in place, and dusting powdered sugar on top. Pick up the stencil and see what your design will look like. Make adjustments if necessary.
  2. Preheat the oven to 350 degrees F. Grease a 7" baking pan.
  3. In a large bowl, whisk the sugar, flour, baking cocoa, baking soda, baking powder, and salt.
  4. In a separate bowl, use a hand-mixer beat together the eggs milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients and mix well.
  5. Stir in the hot black coffee or hot water by hand. The batter will be quite liquidy. Pour it into the prepared baking pan.
  6. Bake until a toothpick inserted into the center comes out clean, 30-40 minutes.
  7. Let the cake cool at room temperature and then transfer to the refrigerator.
  8. To make the frosting, beat the butter in a large bowl until light and fluffy, about 3 minutes. Add in the confectioner's sugar, milk, and vanilla extract. Mix on medium speed until well-combined. Mix in the raspberry preserves and a pinch of salt, and beat until even and fluffy. Add additional powdered sugar if necessary (you may find this is the case if your frosting is too thin due to liquidy fruit preserves).
  9. After the cake has chilled, frost the cake and put it back in the refrigerator.
  10. In a small saucepan, combine the heavy cream and dark chocolate chips. Heat over medium-low, stirring often, until chocolate chips are melted and the mixture is well-combined. Remove from heat and let cool until thick but still pourable.
  11. Pour the ganache over the cake and stick back in the refrigerator until stiffened, about one hour.
  12. When the ganache is stiff (your finger should not leave an imprint if you touch it), gently place the stencil over the top of the cake. Place the small inner pieces (the "O" and "e" pieces we saved earlier) on as well where they belong-- you might find it easiest to use tweezers to do this if you're shaky. Dust the powdered sugar over top of the stencil until it is lightly covered. Gently remove the stencil to reveal the design.
  13. Garnish with fresh raspberries and serve.

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5 Ingredient Chocolate-Covered Strawberry Fudge http://hostthetoast.com/5-ingredient-chocolate-covered-strawberry-fudge/ http://hostthetoast.com/5-ingredient-chocolate-covered-strawberry-fudge/#comments Tue, 10 Feb 2015 16:25:04 +0000 http://hostthetoast.com/?p=3886 Nothing says “love” like a sweet treat from the heart.  Especially if that treat happens to be dense, rich, creamy dark chocolate fudge blanketed in a layer of strawberry fudge with swirls of preserves.  I’m drooling. This Chocolate-Covered Strawberry Fudge requires only 5 ingredients and is perfect for somewhat last-minute Valentine’s Day gifts!  Speaking of... 

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Nothing says “love” like a sweet treat from the heart.  Especially if that treat happens to be dense, rich, creamy dark chocolate fudge blanketed in a layer of strawberry fudge with swirls of preserves.  I’m drooling.

5 Ingredient Chocolate-Covered Strawberry Fudge.  Super simple to make, and so adorable!  The perfect Valentine's Day treat. | hostthetoast.com

This Chocolate-Covered Strawberry Fudge requires only 5 ingredients and is perfect for somewhat last-minute Valentine’s Day gifts!  Speaking of which, if I’m being honest, I still have no idea what to get James.  Tell me I’m not the only one who has completely avoided planning for the holiday, please.

Also in the spirit of being honest, I’ve got to admit that I am absolutely kicking myself today because I went to upload photos of this beautiful fudge being made, and I realized that I overwrote them last night.  Windows even has a dialogue box that pops up and says “Are you ABSOLUTELY SURE that you want to make this terrible mistake right now?” (or something along those lines) and I mindlessly clicked yes.  I clicked yes, and overwrote 90% of my fudge pictures with pot pie.  Sigh.

At least I’ve still got two to share with you.  Two photos, but no fudge.  That’s all long gone, my friends.

5 Ingredient Chocolate-Covered Strawberry Fudge.  Super simple to make, and so adorable!  The perfect Valentine's Day treat. | hostthetoast.com

What I can also honestly tell you is that this fudge was fantastic.  James and I could not stop picking at, and after dozens of “one more piece” promises were broken, we decided to bring the remainder to our friend Kait’s house and pass it off to her.  She told me last night that she ate it every day for a week and still was craving it after there was none left.  That’s a seal of approval in my book.

Make these for someone you care this Valentine’s Day and watch them light up as they take a bite!

5 Ingredient Chocolate-Covered Strawberry Fudge
 
Prep time
Cook time
Total time
 
Author:
Serves: 15-30
Ingredients
For the Dark Chocolate Fudge:
  • 14 oz sweetened condensed milk
  • 12 oz dark chocolate chips
For the Strawberry Fudge:
  • 14 oz can sweetened condensed milk
  • 12 oz white chocolate chips
  • 2 teaspoons strawberry jello powder
  • ¼ cup strawberry preserves
Directions
  1. Line an 8 x 8" baking dish with parchment paper and spray with nonstick spray or rub lightly with butter.
  2. In a large, microwave safe bowl, combine 14 oz of sweetened condensed milk and 12 oz dark chocolate chips. Cover the top with a paper plate and microwave for 2 minutes, stir, and microwave for an additional minute if necessary to completely melt the chocolate chips.
  3. Pour the fudge mixture into the baking dish and spread evenly with a spoon or spatula. Set aside.
  4. In another large, microwave safe bowl, combine 14 oz of sweetened condensed milk and 12 oz white chocolate chips. Cover the top with a paper plate and microwave for 2 minutes, stir, and microwave for an additional minute. Stir again. White chocolate is sometimes difficult to melt, but the more you stir, the more melting you will get. If necessary, microwave for another 30 seconds, but be sure not to burn the white chocolate.
  5. Let cool slightly and mix in the 2 teaspoons of strawberry jello powder. Pour the strawberry fudge mixture on top of the chocolate fudge mixture.
  6. Using a small spoon, dot bits of strawberry preserves on top. Using a toothpick, swirl the preserves into the fudge until wispy. Cover and refrigerate for at least 2 hours, to set.
  7. Remove the fudge from the pan by pulling out the parchment paper lining. Cut the fudge into cubes or use a heart-shaped cookie cutter, and serve!

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