Category: Dessert

Yep, Me Too

August 15, 2011

If you read any food blogs other than this one, chances are you have had your fill of posts about peanut butter pie.  If you have no idea what I am talking about, food bloggers around the world have spent the past few days making peanut butter pie, and writing about it, because one in our midst lost her husband unexpectedly.  When someone experiences tragedy, our natural reaction is to want to help – even if we don’t know the person who is suffering.  I always offer food to people in need but seeing as Jennie lives clear across the country, cooking dinner for her and her daughters was not realistic.

Jennie took to her blog and wrote a heartbreaking post about her husband’s love for peanut butter pie and that, if we wanted to help her, we should all make one in his honor.  She said that she never made it often enough for him, that there was always tomorrow or the next week and other dishes, or even just plain old life, got in the way.  I think this emotion resonated with so many people and it is the reason that there is peanut butter pie everywhere you look.  We all assume that if our families are intact today, the same will be true tomorrow.  We all know life is fragile, relationships are tenuous, and yet we soldier on as if everything will last forever.  Of course we do.  If we didn’t, we would be living in a state of constant fear and that isn’t good for anyone.

Randy travels frequently for work, I send my kids off to school/preschool/camp, where they are in the hands of airline captains, teachers, and counselors.  If I wondered every single day whether that plane ride or bus ride or car ride was going to be their last, I would not be able to get out of bed in the morning.  But hearing of the death of a beloved spouse and father of two young children certainly gives me pause and makes me reflect on what I have and how fortunate we are.

Anyway, more eloquent writers than me have done a much better job of writing about Jennie, about loss, about this amazing community of food bloggers who rally around our own.  I’m a little late to the party but I did make a peanut butter pie.  I didn’t make Mikey’s version, I made one that has been in my “to make” file forever and I brought it to a pie party.  Every year, our friends Matt and Jessica throw a pie party where there are categories, judging, and prizes.  I am not a competitive type but I do have a reputation to uphold and truthfully, I had plans to bring a different kind of pie.  One that celebrates summer in Seattle with nectarines and blackberries or apricots and raspberries.  But I couldn’t make a pie and not make a peanut butter pie.  I didn’t win and I didn’t care – the pie was delicious.  Bittersweet though.

Double-Chocolate Peanut Butter Pie
Food & Wine
Makes one 9-inch pie

Chocolate Crust
4 ounces semisweet chocolate, chopped (½ cup)
½ stick unsalted butter, cut into tablespoons
8 ounces chocolate wafer cookies (from a 9-ounce package), finely ground (2 cups)

Peanut Butter Filling
8 ounces cream cheese, softened (1 cup)
1 cup chunky peanut butter
½ cup sugar
2 tsp. pure vanilla extract
1 cup well-chilled heavy cream
¾  cup salted roasted peanuts, chopped
Kosher salt

Chocolate Topping
4 ounces semisweet chocolate, chopped (½ cup)
½ cup heavy cream

Make the chocolate crust
Preheat the oven to 375ºF.  In a medium glass bowl, combine the chocolate and butter and microwave at high power in 20-second intervals until the chocolate is melted.  Stir well, then stir int eh cookie crumbs.  Press the cookie crumbs over the bottom of a 9-inch springform pan and 1½ inches up the side.  Bake the crust for 10 minutes, or until set; the crust will continue to firm up as it cools.

Make the peanut butter filling
In a large bowl, using a handheld mixer, beat the cream cheese with the peanut butter, sugar, and vanilla extract until blended.  In another large bowl, using the same beaters, whip the chilled cream until firm.  Fold one-third of the whipped cream into the peanut butter mixture to loosen it, then fold in the remaining whipped cream and ½ cup of the chopped peanuts.  Spoon the filling into the crust, smoothing the surface.  Sprinkle lightly with salt and refrigerate until set, about 3 hours.

Make the chocolate topping
In a medium glass bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is melted and the cream is hot.  Stir the chocolate topping until blended and then cool to barely warm, stirring occasionally.

Spread the chocolate topping over the peanut butter filling and refrigerate until just firm, 15 minutes.  Sprinkle with the remaining ¼ cup of chopped peanuts around the edge of the pie.  Carefully run a thin knife around the edge of the pie, then remove the springform ring.  Using a sharp knife, cut the pie into wedges.  Run the knife under hot water and dry between each cut.

Make ahead
The pie can be covered and refrigerated overnight.  Garnish with chopped peanuts right before serving.  Serve the pie chilled or slightly cooler than room temperature.


Category: Chocolate,Dessert,Pie
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Um….

July 19, 2011

Do you know what SEO stands for?  Search Engine Optimization.  I’ve been to two food blogging conferences and both times there was a lot of talk about SEO.  I don’t make any money on this blog so truthfully, I kind of tune out when people start talking about metrics and how to drive more traffic.  I do remember talk of how to title your posts and write content so that search engines send eager clickers your way.

Obviously, the people who know a thing or two about SEO would be horrified by the title of this post.  But what else could I call it?  Salted Caramel Squares I guess would have been a good alternative but even typing that I get a little misty-eyed and spacey and just start thinking, “Um…..”

You see, I love chocolate.  You probably know that if you visit here even semi-frequently.  I also love caramel.  Maybe more than chocolate.  I don’t know.  Don’t make me choose! A while back, a friend gave me a box of salted caramels wrapped in pretty gold foil and I hid them from my family.  When I ran out of my secret stash, I panicked and bought Kraft caramels only to curse them and throw them away because they were not as good as I wanted them to be, and then I cursed myself for throwing them away and leaving my house caramel-free.  Oh wait.  I think I may have just over-shared.

Solution!  Make these unbelievable squares.  Yes, there are two parts and a candy thermometer is involved but do not let either of those facts deter you.  The two steps are easy, a candy thermometer is a good thing to have in your house anyway, this recipe makes a ton of bars (especially if you cut them bite-size which is what they should be), and they keep well.  The only thing I would do differently next time is to sprinkle just a bit of sea salt over top for a step into perfection.

One Year Ago: Chocolate Pavé and Romesco Filled Potatoes
Two Years Ago: Honeyed Goat Cheese Tart with Pistachio Crust and Blasted Broccoli
Three Years Ago: Orzo with Broccoli, Feta, and Olives

Salted Caramel Squares
Food & Wine
Makes 32 squares (more if you cut them smaller)

Note that this recipe calls for kosher salt in both the crust and the caramel.  Do not substitute table salt – they will be way too salty. I like Diamond Brand.

Pastry Shell
1 stick unsalted butter, softened
1 cup confectioners’ sugar
2 large eggs, beaten
2 cups all-purpose flour
1 tsp. kosher salt
1 large egg white, beaten

Caramel
2¼ cup heavy cream
1 vanilla bean, split, seeds scraped
2¼ cups sugar
1¾ sticks unsalted butter
2½ tsp. kosher salt

Prepare the shell
Preheat the oven to 350ºF.  Line a 9-by-13-inch baking pan with parchment paper, leaving a 2-inch overhang on the short sides.  In a large bowl, using a handheld mixer at low speed, cream the butter.  Beat in the confectioners’ sugar.  Add the whole eggs and beat until incorporated, then beat in the flour and salt.  Press the pastry into the prepared pan in an even layer, ¼-inch thick.  Freeze until firm, 10 minutes.

Line the pastry with parchment paper and fill with pie weights.  Bake for 35 minutes, until just set.  Carefully remove the pie weights and parchment paper.  Brush shell with the egg white and bake for 20 minutes longer, until golden and cooked through.  Let cool.

Make the caramel
In a saucepan, bring the cream, vanilla bean, and seeds to a simmer.  Cover; keep warm.

In a large heavy saucepan, stir the sugar into  ¼ cup of water.  Simmer over moderate heat, without stirring, until a deep amber caramel forms, 7 minutes.

Remove the caramel from the heat and carefully add the cream.  (DT: It will bubble up vigorously so slow as you go.)  When the bubbling subsides, stir in the butter.  Insert a candy thermometer and cook over moderately high heat, stirring with a wooden spoon, until the caramel reaches 240º, 10 minutes.  Discard the vanilla bean and stir in the salt.  Pour the caramel over the shell.  Refrigerate until firm, 4 hours or overnight.  Remove the bar from the pan using the parchment overhang; cut into squares.  (DT:  In my experience, these squares kept well for several days but I did not cut them all at once.  I cut off what I needed and wrapped the rest, carefully, in foil.  They are equally good cold or at room temperature.)


Category: Bars,Dessert,Yoga Retreat Food
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Prediction: Ice Cream

July 5, 2011

I have a prediction and I can almost guarantee it will come true.  Guar – an – tee.  Like sure enough that if I was a betting woman and if they placed bets on things like ice cream or cookbooks or ice cream cookbooks, I would clean up in Vegas.

The internet is soon going to become overrun with recipes pulled from the Jeni’s Splendid Ice Creams at Home book.  For real.  It’s going to hit big and it’s going to hit hard, maybe not with the same strength as No-Knead Bread or the New York Times chocolate chip cookies, but strong all the same.  This time I am on the cutting edge, not joining in the club two years after it has formed.

“What is the big deal?”, you might ask.  Have you ever made ice cream?  Used lots of yolks, and had to strain out the scrambled bits?  Made a truly delicious treat but with just a bit more iciness than you would like in your ice cream?  This woman, Jeni, she has been making ice cream for years and she has nine ice cream shops (and counting) to prove that she knows her stuff.  She doesn’t use eggs.  At all.  What she does is use a bit of cream cheese and cornstarch and a couple of tablespoons of corn syrup.  The cooking method is streamlined – milk and cream get boiled together for exactly four minutes.  A cornstarch slurry is stirred in and then the mixture boils for exactly another minute.  Whisk the whole thing into cream cheese with a bit of salt, and you have the base for your ice cream.  I’ve always thought that making ice cream was so easy for how delicious it is – now I think it’s even easier.

In addition to coming up with and streamlining this process, Jeni has shared her treasure trove of recipes in a delightful book.  They are arranged seasonally – seasonal ice creams!  Who knew?  I’m a person who likes to chew when eating ice cream and I love that there are plenty of add-ins, mix-ins, and pairings that make even the most routine flavor exciting.

Graham’s eyes got really big when he saw the cover of the book.  He immediately pointed to the scoop that looked like it had cherries in it.  We made Cherry Crisp Ice Cream.  We roasted cherries, made the crispy bits (think a streusel on a cherry crisp), and used our new technique to make the ice cream.  We licked the paddle (swoon!), alternated the vanilla bean ice cream with the other goodies in the container, and put it away in the back of the freezer to firm up.  The result?  The boys did not like it.  I had a feeling they wouldn’t.  Their ice cream tastes are more simple.  They probably won’t like the Sweet Corn and Black Raspberry Ice Cream which intrigues me, or the Black Walnut Divinity Ice Cream which does not.  It might be that I have to use my other more traditional ice cream cookbook when making that special treat for them.

As for Randy and I…well.  Randy said it was the best ice cream I have ever made.  Most recently I made a strawberry version (from another book) and both of us were turned off by how icy it was.  This was the opposite.  So creamy, velvety, not a hint of an ice crystal.  This is totally Randy’s type of ice cream flavor and totally not mine.  But holy cow was this good.  I’m a little worried.  If a totally-not-my-type-of-flavor has me dipping my spoon directly into the container over and over again, what am I going to do when I make a totally-me flavor?

One Year Ago:  Big French Salad
Two Years Ago: Coconut Bars
Three Years Ago: Panzanella with Artichokes, Olives and Manchego

Cherry Crisp Ice Cream
Adapted from Jeni’s Splendid Ice Creams at Home
Makes about 1 quart

For the ice cream
2 cups whole milk
1 tbsp. plus 1 tsp. cornstarch
1½ ounces (3 tbsp.) cream cheese, softened
1/8 tsp. fine sea salt
1¼ cups heavy cream
2/3 cup sugar
2 tbsp. light corn syrup
1 vanilla bean, split, seeds scraped out, seeds and bean reserved
1 recipe roasted cherries (recipe follows)
About 1 cup Crisp Streusel (recipe follows)

Mix about 2 tbsp. of the milk with the cornstarch in a small bowl to make a smooth slurry.  Whisk the cream cheese and salt in a medium bowl until smooth.  Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and vanilla seeds and bean in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes.  Remove from the heat and gradually whisk in the cornstarch slurry.  Bring the mixture back to a boil over medium-high heat and cook, stirring with a heatproof spatula, until slightly thickened, about 1 minute.  Remove from the heat.

Gradually whisk the hot milk mixture into the cream cheese until smooth.  Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath.  Let stand, adding more ice as necessary, until cold, about 30 minutes.

Remove the vanilla bean.  Pour the ice cream base into the frozen canister and spin until thick and creamy.

Spread about ½ of the cherries over the bottom of a freezer safe container.  Scoop out about 1/3 of the ice cream and sprinkle with 1/3 of the streusel.  Top with the other half of the cherries, another 1/3 of the ice cream, and another 1/3 of the streusel.  Repeat with the remaining ice cream and streusel.  (There will be quite a bit of streusel left over.  Use it for another ice cream or for a pie or crisp topping.)  Press a sheet of parchment directly against the surface and seal with an airtight lid.  Freeze in the coldest part of your freezer until firm, about 4 hours (if you can wait that long.)

Roasted Cherries
2 cups pitted fresh or frozen (not thawed) red or black cherries
2/3 cup sugar
2 tsp. cornstarch

Preheat the oven to 400ºF.

Combine the cherries, sugar, and cornstarch in a 9-inch square baking dish, tossing to mix.  Roast for 30 to 45 minutes, until the juices are thickened and bubbly, stirring every 15 minutes.  Let cool completely, then chill in the refrigerator.

Crisp Streusel
½ pound (2 sticks) unsalted butter, cut into ½-inch cubes and chilled
1½ cups all-purpose flour
1/8 tsp. ground cinnamon
¾ cup packed light brown sugar
½ tsp. salt
1½ cups old-fashioned oats

Preheat the oven to 350ºF.

Put all the ingredients except the oats in the bowl of a food processor and pulse until mixture looks like coarse sand.  By hand, add the oats and mix well.  Spread out on a baking sheet and break up any large clumps into crumbs about ½-inch in size.

Bake for 30 to 35 minutes, until toasted and browned, stirring occasionally to prevent burning, especially in the corners, and to turn over the unbaked portions.  Let cool completely, then freeze until ready to use.  The streusel can be frozen for up to 1 month.


Category: Dessert,Ice cream
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Ganache-Filled Brown Sugar Bars

June 30, 2011

Friends, it’s that time of year.  It seems that ever since I have kept this blog, I go out of town around the end of June/beginning of July.  Last year, I went to Cannes/Paris/London.  This year, I am going to Delaware.  Ahem.  Not that there is anything wrong with Delaware it’s just not, well, um, Cannes, Paris, or London.  I don’t think I will be shopping for copper pots or taking a train underneath the English Channel.  What I will be doing is getting quality time with Randy’s huge extended family.

Here is what I expect: a plane ride complete with ridiculous amounts of technology and lots of usually-forbidden snacks, two boys spending a week covered in sand and smelling of sunscreen and Popsicles, eating lots and lots of carbs, getting forced to sing and play guitar in front of  50+ family members, roller coasters and cotton candy on the boardwalk, and truly enjoying a vacation.

This has been a busy month.  I taught six classes in three weeks.  I didn’t do much cook-for-my-family cooking.  But I did manage to squeeze some yummy things in.  I have time to share the food but I don’t have time to write super witty and topical posts to accompany the recipes.  Forgive me?  I think after this treat you just might.

Sometimes I look at a recipe with few ingredients and scoff.  A “how could this be good?” kind of thing.  I’ll tell you how this can be good – brown sugar bars with chocolate ganache sandwiched in the middle.  The components of these bars are super easy to make.  Assembly is a little tricky.  Learn from my experience and mistakes:

Do butter and flour the pan well and definitely use the wax paper that is suggested.
Do dollop the batter all over the pan, this will make it easier to spread.
Do use a palette knife to smooth the top.
Don’t underbake.  Or overbake.
Do use a palette knife to coax the wax paper away from the pan before turning out onto a rack.
Don’t move the cake part around too much, this will make it crack.
Do make sure you put the cake on a cutting board that will fit in your refrigerator.
Do wipe your knife off in between cuts so you don’t get chocolate residue on the edges.  If you care about that sort of thing.  (I didn’t do this.)
Do use a ruler to make sure you get all your pieces the same size.  If you care about that sort of thing.  (See above.)
Do cut these in small pieces and be prepared for children in your life to go absolutely nuts for them.

Ganache-Filled Brown Sugar Bars
Adapted from Food & Wine
Makes 32 bars (or more if you cut them smaller)

½ cup heavy cream
½ pound bittersweet chocolate, very finely chopped
1¾ cups all-purpose flour
¼ tsp. salt
2 sticks (½ pound) unsalted butter, at room temperature
1 2/3 cups packed dark brown sugar
2 large eggs, at room temperature
1½ tsp. pure vanilla extract

Place the chocolate in a mixing bowl.  Bring the cream to a boil over moderate heat.  Pour the cream over the chocolate and allow to sit for one minute.  Using a rubber spatula, gently stir the two together until smooth.  Let stand until firm, 30 minutes to 1 hour.

Preheat the oven to 350ºF.  Lightly butter a 10-by-15-inch baking pan.  Line the pan with wax paper; butter and flour the paper.

Whisk the flour with the salt.  In a large bowl, using an electric mixer, beat the butter and brown sugar at medium speed for 3 minute.  Beat in the eggs 1 at a time.  Beat in the vanilla.  At low speed, beat in the flour in 3 additions; the batter will be fairly stiff.  Spread the batter in the pan.  Bake for 18 to 20, or until a cake tester inserted in the center comes out clean.  Transfer to a rack to cool completely.

Cover the baking pan with a large wire rack and invert.  Remove the pan and peel off the wax paper.  Invert the cake onto a large cutting board.  Using a serrated knife, halve the cake crosswise.  Spread the ganache evenly over one of the cake halves, leaving a 1/8-inch border.  Top with the other cake half.  Cover and refrigerate until the ganache is set, at least 2 hours.

Trim the edges of the cake.  Cut the cake lengthwise into 4 strips, then cut each strip crosswise into 8 bars.  Serve chilled or at room temperature.


Category: Bars,Chocolate,Dessert
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Reunion

June 16, 2011

When I was about 8 months pregnant with Graham, my oldest child, Randy and I did a Lamaze weekend out of town.  Most OB’s recommend you do some kind of class to prepare you for childbirth and the hospital where we ultimately delivered offered a six week course.  Randy had just started working at Microsoft and was spending a ridiculous number of hours there trying to get up to speed.  The thought of trying to get back across the lake in time for a class stressed him out, so we opted to cram all those classes into one weekend instead.

Sometimes things happen for a reason and I think we ended up going this Lamaze route so we could meet an incredible group of people.  There were 12 couples, all due within a few months of each other, and over the course of the weekend and talking about things like contractions and bed-rest and colostrum, we got to know each other.  We were all in this incredibly heady time in our lives – about to have our first baby.  Scared, excited, scared and um, scared.  The weekend ended and we drifted away from each other and back to our lives.

The first couple had their baby just days before we had Graham.  The husband emailed their news out to the group and, now that we were connected, all the rest of the couples followed suit.  Through this email connection, the women started bonding.  Once all of us had our babies, we began to get together with our brand new babies.

At the time I was in a PEPS group (Program for Early Parenthood Support), an organization I believe in and support.  I even lead a group myself when Graham was a year old.  But my particular group was a little funny.  Everyone was nice but there were some big overachievers in there and everyone seemed to have it together.  No one cried, everyone’s baby seemed to be sleeping, nursing was going well for all the moms – in short, no one was real.  I went to those meetings making sure I had showered, did not cry, bit my lip the whole time, and left feeling like a failure.  It was the weekly gathering of Lamaze ladies where I could be myself.  It was my lifeline.  Being able to walk out of the house unshowered, crying baby in tow, get to a friend’s house who was in a similar mental and emotional space as me, and be able to cry myself – out of exhaustion, frustration, fear, and hormones – is what saved me in those first few months.  One in our group gave us this quote: “You make friends for a reason, a season, or a lifetime.”  It seemed we had made lifelong friends.

Sadly, within a couple of years, 6 of the 12 couples moved away.  We all got busy with our lives, husbands, work, second children.  I have remained extremely close with two of the women – I consider them two of my closest friends.  I wish I saw everyone else more frequently but busy lives and distance makes it difficult.  Donna was one of our true gems and she had the nerve to North Carolina before we knew it.  Donna and I have been keeping in intermittent touch on Facebook and I will occasionally get a comment from her on this blog.  She emailed last week to say that she and the family were heading to town and could we gather?  Of course!

6 adults, 10 kids, 2 pizzas, 2 salads, and 1 cake makes for a rocking good time.  Graham was in heaven because all the six-year-olds were girls.  Spencer was in heaven because there were so many people to play with.  It was so nice seeing them all as such big kids and seeing how truly far we have come.  In true Lamaze group fashion, we shared some of the joys and some of the frustrations we are experiencing.  And we got to sing “Happy Birthday” to one of our group whose birthday is Friday.

I have been wanting to practice my layer cake technique ever since watching this incredibly helpful video.  A friend’s birthday is the perfect excuse for practice.  This is a Holly B’s recipe and it’s hard for me to believe I have never made it.  Holly mentions in her book that this is the standard birthday cake in her family and now I know why.  It’s a perfect chocolate cake.  The cake itself is moist, the frosting is to die for and the whole thing is incredibly easy and quick to make.  Yes, really.  My only quibble is that there was not enough frosting.  The cake is very crumbly so it needs a crumb coat, but there was not enough for me to do that.  No matter, sprinkles cover a lot of error.  But next time I will one and a half the frosting recipe to make sure there is enough to really cover the cake and for little fingers to dip into.

One Year Ago: Chile Cheese Gratin Sandwiches
Two Years Ago: Grilled Vegetable Quesadillas
Three Years Ago: Feta and Ricotta Cheese Pie (ignore the bad photo, this is a terrific recipe)

Sour Cream Chocolate Cake
With Love & Butter
Makes a 9-inch double layer cake

I‘m giving you the recipe as written in the book.  Remember, I would at least one and a half the frosting recipe – even double it and do a crumb coat.  To do so, spread a thin layer of frosting all over the cake and place it in the freezer for about 15 minutes.  Then frost the rest of the cake.  This will keep little crumbs from marring the smooth appearance of your masterpiece.

Cake
1 cup (2 sticks) unsalted butter, at room temperature
½ cup unsweetened cocoa
½ cup boiling water
1 cup granulated sugar
2/3 cup brown sugar, firmly packed
2 tsp. vanilla extract
3 eggs
1 cup sour cream
2 cups flour
1½ tsp. baking powder
1 tsp. baking soda
¼ tsp. salt

Chocolate Sour Cream Frosting
¾ cup sour cream
4 cups powdered sugar
1 tsp. vanilla extract
¼ tsp. salt
1/3 cup (2/3 stick) unsalted butter, melted
¾ cup unsweetened cocoa powder

Make the cake
Preheat the oven to 375ºF with the rack in the center position.  Butter and flour 2 9-inch round cake pans.

Melt ¼ of the butter (½ of one stick) and combine with the cocoa powder and boiling water in a small bowl.  Stir until smooth and set aside.

In the large bowl of an electric mixer, cream the remaining butter with the granulated and brown sugars and vanilla.  Add the eggs and beat until smooth.  Mix in the sour cream, then the reserved cocoa mixture.  Finally, dump in the flour, baking powder, baking soda, and salt and mix just until combined.  Divide the batter between the 2 pans and smooth the tops with a rubber spatula.

Bake the layers for 10 minutes, rotate the pans and bake for 10 to 15 minutes more or until a toothpick just comes out clean.  Don’t overbake – moistness is your goal.  Cool the cakes on a rack.

Make the frosting
Put the sour cream, powdered sugar, vanilla, and salt in the bowl of a mixer.  Whip to combine.  Stir the melted butter and cocoa together.  If the mixture begins to harden, dribble in a little more melted butter and beat until free of lumps.  Add to the sour cream mixture and beat until smooth.

Put one cake layer top-side-up on a serving plate and spread frosting generously to within ½-inch of the edge.  Place the second layer on top, bottom-side-up.  Smooth the remaining frosting over top and sides.

(DT: I made this cake a day ahead frosted and all.  I waited until the frosting had hardened slightly and loosely covered the whole thing with foil.  I think it improved both the flavor and texture of the cake so don’t hesitate to do the same.  You could probably even make it two days ahead, but then I would refrigerate it, covered, and bring it to room temp before serving.)


Category: Cake,Chocolate,Dessert,Holly B's
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