I Sugar Coat It

Damask Wafer Paper Cake {Cake Central Magazine}

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Damask Wafer Paper Cake {Cake Central Magazine}

Damask Wafer Paper Cake Featured in Cake Central Fashion Edition Winter 2014Hello, hello, hello! Hope ya'll had a super sexy and fun Valentine's Day! Better yet, hope you made a weekend of it, in your pjs receiving a constant rotation of massages and meals from the comfort of your bed. Perfect plans for the deep freeze we have been experiencing here the last few days. Wind chills have kept the temps in the minus 30 degrees range over the last few days. The upside... SUNSHINE! Bright, shiny, beckoning, deceptive sunshine.

I have a work ski trip on the horizon, so I decided to brave the cold and keep my second snowboarding lesson I had previously booked to prepare. I'd say I was a trooper, but really idiot comes to mind. After about 15 minutes, my facial muscles were too frozen to allow the expletives that filled my head to freely roll off my tongue. And believe me, I tried. My ass took a pretty bad beating and revolted after 30 minutes and I am feeling the brunt of it today. Fortunately, it's a holiday here today, so I am using it to recover,which provided the perfect opportunity to share this cake with you.

Damask Wafer Paper Cake Featured in Cake Central Fashion Edition Winter 2014It has been a while since I've shared a decorated cake with you and this one is long overdue. I made this Damask Wafer Paper Cake last year for Cake Central magazine's Fashion Issue. It's my take on the Oscar Carvallo dress that was provided for inspiration.  This is my second cake to appear in the magazine and for the fashion issue. This Gatsby-looking number appeared in the 2013 Fashion Issue.

This is a double-barrel base tier covered in fondant and then wrapped in a damask print wafer paper, which pretty much drained my black ink supply. The top tier is covered in black fondant, which was airbrushed with a black sheen then covered with black sanding sugar. I accessorized it with a grungy wafer paper flower and billy balls.

I have a few other cakes I made last year that I will eventually get around to blogging. In the meantime, I thought this might be a good time to take a look back at some of my favourite fondant decorated cakes I've made over the life of this blog. Each image is linked to its original post, some with tutorials.

Hope you enjoyed the show. See you back here in a few days for more sweet treats!

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Raspberry Chocolate Meringue Kisses + Free Valentine's Day Printable

Raspberry Chocolate Meringue Kisses + Valentine's Day Free PrintableHey there! Pucker up because I'm serving up kisses today - Raspberry Chocolate Meringue Kisses! And to help you share a few kisses of your own, I have a fun little Valentine's Day Printable for you to download...FREE!!

With just a couple days left before V-Day, these chocolate-dipped kisses would make the perfect gift for anyone on your sweet list. Package them up in clear treat bags, print and attach the printable and get ready to channel Oprah. YOU GET A KISS! YOU GET A KISS! YOU GET A KISS!
Raspberry Raspberry Chocolate Meringue Kisses + Valentine's Day Free Printable Meringue KissesWith a few egg whites, some sugar and naturally flavoured and coloured chocolate, you'll find that your kisses bring all the boys to the yard... Much like Kelis' milkshake! And we know that's some damn fine milkshake, but no match for our Raspberry Chocolate Meringue Kisses!

So go on and be a boss! Whip it, dip it, bag it and tag it for an extra sweet Valentine's Day!

Click to DOWNLOAD our free Valentine's Day treat labels!

Raspberry Chocolate Meringue Kisses + Valentine's Day Free Printable

Click to DOWNLOAD!

A big thanks to  Jenine and Angelique for the adorable designs!

Meringue Me:

Raspberry Coconut Meringues

Meringue-Topped Cupcakes

Cocoa Rouge Meringue Cookies

Print Recipe
5 from 1 vote

Raspberry Chocolate Meringue Kisses

A melt-in-your-mouth cookie with a marshmallowy soft center dipped in Raspberry chocolate to make your tastebuds dance.
Prep Time15 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 55 minutes
Course: Dessert
Servings: 50
Author: I Sugar Coat It

Ingredients

Meringue

  • 115 g pasteurized egg whites 1 cup, approximately 4 fresh eggs
  • 2 g cream of tartar ¼ tsp
  • 200 g superfine sugar 1 cup
  • 6 g vanilla bean paste 1 tsp

Chocolate

  • 100 g white chocolate callets ½ cup, plus extra for seeding
  • 7 g organic raspberry powder 1 tbsp, finely ground freeze-dried raspberries

Instructions

Meringue

  • Preheat oven to 225ºF.
  • Prepare two cookie sheets by lining with Silpat or parchment paper.
  • Using the wire whisk on your stand mixer, whisk the egg whites until foamy/frothy.
  • Add the cream of tartar and continue to beat until soft peaks form.
  • Turn mixer up to medium speed and gradually add the sugar. Once all the sugar is added, turn mixer back to high and whip to stiff peaks. Add the vanilla and beat for an additional 5-10 seconds.
  • Fit a large piping bag with a Wilton 8B tip before adding the meringue to the bag.
  • Hold the bag at right angle to the baking tray and pipe while slowly lifting the tip away from the tray, releasing pressure on the bag as you lift.
  • Bake both sheets of meringues at once for 45 minutes. Turn the oven off and allow meringues to cool in the oven. Approximately 1 hour.

Chocolate

  • Once the meringues are completely cooled, place the chocolate in a double boiler and melt to 45ºC.
  • Remove from heat and seed as needed to a working temperature of 28º - 29º.
  • Stir in the raspberry powder just before the chocolate reaches its working temperature.

Assembly

  • Place all the meringues on one tray and place a clean parchment lined tray beside it.
  • Dip the meringues in the chocolate, one at a time and use a fork or dipping tool to lift. Lightly scrape the bottom of the meringue along the edge of the bowl to remove excess chocolate before placing on the parchment.
  • Allow to dry completely before packaging.

Notes

Sweet Tips:
If using parchment paper, smear a small bit of the meringue mixture on the corners of the parchment paper to secure it to the baking tray.
You will need:
Treat bags
Avery 5302 or plain card stock
Basic meringue recipe adapted from McCormick®

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Coconut Milk Pots de Crème and Edible Spoons

Coconut Milk Pot de Creme and Caramel Chocolate SpoonsSay custard and I think, MEH. Add dark chocolate and give it a French name and my tastebuds perk up. Make it with coconut milk and serve it in a jar with an edible caramel chocolate spoon and I'm drooling puddles. These little Coconut Milk Pots de Crème and Edible Spoons will have you and your Valentine doing just that! Among other things...

Like taking out the trash, grocery shopping and doing the laundry. Not what you had in mind, huh! 😉

Coconut Milk Pot de Creme and Caramel Chocolate SpoonsYou likely already have everything you need on hand to whip up this delectable treat. I used coconut milk and coconut sugar to experiment with flavour, but you could just as easily sub in whole milk and granulated sugar. The espresso powder really heightened the chocolate flavour. You may omit it, but I highly recommend you don't.

The most time consuming and difficult part to preparing these Coconut Milk Pots de Crème and Edible Spoons was the wait. I allowed the custard to set overnight for approximately ten hours. A very long ten hours.

Coconut Milk Pot de Creme and Caramel Chocolate SpoonsThe spoons I made a few days ahead and stored them in an airtight container at room temperature. You may need to store them in a fridge if you live in warmer climates. The Callebaut Caramel Callets are milk chocolate with real caramel. They are amazing straight from the bag. However, I have found the flavoured chocolates aren't as ideal for molding, so I paired it with some plain milk chocolate, to add a little more cocoa solids. This provided a sturdier spoon.

I used red cocoa butter to add a camoflage pattern to the spoon (because love is a battlefield, didn't you know!). I'll show you how to make coloured cocoa butter in a future tutorial. You can also make fun little spoons by adding sprinkles, like the ones I made to accompany my No-Bake Pumpkin Pie Crème Brûlée.

Coconut Milk Pot de Creme and Caramel Chocolate SpoonsFor a devilishly delicious lover's treat, grab a few ingredients, cute little jars, patterned tissue paper, twine and chocolate spoons and you've got Valentine's Day in the bag jar!

More V-DAY treats and a freebie coming up! Stay tuned!

More Sweet Loving:

Cashew Butter Cup Hearts

Strawberry Shortcake Macarons

Gluten-Free Mini Heart Cookies

Coconut Milk Pot de Creme and Caramel Chocolate Spoons
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Coconut Milk Pots de Crème and Edible Spoons

Rich, creamy, dark chocolate pots de crème made with coconut milk and enjoyed with chocolate spoons.
Prep Time20 minutes
Cook Time10 hours
Total Time10 hours 20 minutes
Course: Dessert
Servings: 4
Author: I Sugar Coat It

Ingredients

Pots de Crème

  • 390 g coconut milk 1 ¾ cups
  • 100 g dark chocolate ½ cup, I used Callebaut Dark Callets
  • 1 vanilla bean
  • 12 g espresso powder 2 tbsps
  • 4 egg yolks
  • 80 g organic coconut blossom sugar ⅓ cup

Chocolate Spoons

  • 50 g caramel chocolate ¼ cup, plus additional for seeding
  • 50 g milk chocolate ¼ cup, I used Callebaut Milk Callets
  • a few drops of red cocoa butter

Instructions

Pots de Crème

  • Preheat oven to 320ºF.
  • Put some water on to boil in a kettle and set aside.
  • Line the bottom of a baking pan with damp paper towel and place the mason jars on top, spacing them equally apart.
  • Place the chocolate in a medium bowl and set aside.
  • Cut the vanilla bean lengthwise and use the dull edge of a knife to scrape out the seeds.
  • Add the coconut milk, vanilla bean seeds and espresso to a small saucepan and bring to a boil over medium heat.
  • Remove the milk from the heat and immediately pour over the chocolate.
  • Allow the milk to soften the chocolate for a few seconds before stirring. Use a whisk to stir the mixture until smooth.
  • In a separate bowl, whisk the egg yolks and sugar together. The mixture is ready when it lightens a bit in colour and the whisk leaves a trail when lifted.
  • Temper the yolks by adding some of the coconut milk mixture and mix well before whisking in the remaining coconut milk mixture to the yolks.
  • Strain equal amounts of the mixture into the jars.
  • Place the pan with the jars on the oven rack and fill the pan to halfway up the jars with the water from the kettle.
  • Bake until set, approximately 30-40 minutes.
  • Remove the pan from the over carefully. Remove the jars form the pan and place on a cooling rack. Allow to cool completely before placing in the refrigerator. Allow to set overnight.

Chocolate Spoons

  • Over a double boiler melt the milk and caramel callets to 45º.
  • Remove from heat and stir constantly, adding the reserved seeds until the chocolate reaches a working temperature of 28-29º.
  • Heat the cocoa butter in the microwave to 32º.
  • If using a silicone mold, place the mold on a small baking tray for stability. Use a paintbrush to drop a few random spots in the cavities. Allow to set for a few minutes.
  • Pipe or pour the chocolate into cavities and tap the pan to release any air bubbles and level the chocolate. Use a scraper to remove any excess chocolate from the mold surface.
  • Allow to set for about 15 minutes at room temperature before placing in the refrigerator.
  • Remove from refrigerator after 20 minutes and carefully unmold.

Notes

You will need:
mason jars
spoon mold

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Strawberry Shortcake Macarons

Gluten and dairy-free Strawberry Shortcake Macarons filled with fresh strawberry-laced whipped coconut cream.

Gluten and dairy-free Strawberry Shortcake Macarons filled with fresh strawberry-laced whipped coconut cream.Hiya and happy Friday! With Valentine's a week away, I think it's time I share my Strawberry Shortcake Macarons with you. With almond shells naturally tinted with ground strawberry and filled with fresh strawberry-laced whipped coconut cream, they are deliciously gluten and dairy free!

Before we sink our teeth into these, tell me - has time somehow sped its pace for 2015? I feel as though I have accomplished very little in the last month. This past week, in particular, has been rather hectic and I saw very little of the Dude, social media, friends and my kitchen.

My kitchen. I still surprise myself when I find myself missing my kitchen...any kitchen. It's the place I've avoided most, until I reached my mid-twenties. Even then, I was never fully committed to being in a kitchen. I had no desire to blanch, baste, brûlée, caramelize, dredge, drizzle, flambe, truss, whip and most of all clean pots and pans. Yet, whenever a culinary course wraps up and I have a break before commencing the next, the Dude says I go into withdrawal. What does he know?

Gluten and dairy-free Strawberry Shortcake Macarons filled with fresh strawberry-laced whipped coconut cream.I adore French cuisine. I first experienced authentic French food as a teen when one of my aunts started dating a French chef.  He was HOT AS HELL and stole my teenage heart when one morning we woke up to freshly baked croissants for breakfast and ended the day with a delectable duck dish. Many artfully, exquisite meals followed for the duration of their relatively short-lived relationship. Needless to say, I was heart-broken when I learned he was moving back to France.

That same aunt had no desire to be tethered to pots, pans and ovens, so eating out was a norm. She was a 'wild child' who traveled often and lived freely. I spent a great deal of my teen years with her and got to see and learn so much. She has always encouraged me to try new things, to be confident, to see the world, to remain open-minded and to pursue my dreams.

Gluten and dairy-free Strawberry Shortcake Macarons filled with fresh strawberry-laced whipped coconut cream.When I started this blog three years ago, I was just beginning to dabble with baking. My grandmother always baked from scratch, so that is all I knew and that is how I taught myself to bake. Then about a year ago, when I enrolled in courses at a local culinary school and developed a better understanding of ingredients and their purpose, I realized how much I LOVE the process of creating edible works of art - from breads to cakes to pastries and chocolate. I am obsessed! 

With a full-time career and other commitments, time has been my biggest obstacle. I am not baking, blogging or taking as many classes as I would like. I still continue to learn and discover and create - these things bring balance and enjoyment to my life. At some point when I outgrow my current career choice, I may very well go down the culinary path. In what capacity? I am not sure. Who knows, you may someday see me on the Food Network! LOL

Until then, I'll continue to work on slowing time's pace, while enjoying the little things along the way. Like these Strawberry Shortcake Macarons, filled with whipped coconut cream and fresh strawberries!

Macaron Mania:

White Chocolate Mango Ganache Macarons

Painted Passion Fruit Macarons

Matcha Mojito Macarons

Strawberry Shortcake Macarons
Print Recipe
4.42 from 12 votes

Strawberry Shortcake Macarons

Gluten and dairy-free Strawberry Shortcake Macarons filled with fresh strawberry-laced whipped coconut cream.
Prep Time45 minutes
Cook Time10 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Macarons
Servings: 24
Author: i sugar coat it!

Ingredients

Macaron

  • 75 grams almond flour
  • 130 grams confectioners sugar
  • 3 grams freeze-dried strawberry powder
  • 2 large egg whites room temperature
  • 48 grams granulated sugar

Filling

  • 250 grams coconut cream
  • confectioner's sugar to taste
  • 76 grams fresh strawberry about ½ cup, chopped

Instructions

Prepare the shells:

  • Line two cookie sheet pans with a template (if using one) and cover with Silpat or parchment.
  • In a food processor, combine the almond flour, confectioner's sugar and strawberry powder and pulse until combined, about 30 seconds. Sift mixture onto a sheet of parchment paper.
  • In the bowl of a stand mixer, whip the egg whites until foamy using the whisk attachment. Ensure the bowl is clean and grease-free.
  • Gradually add the granulated sugar to the egg whites, continuing to whip and increasing the speed to high until stiff peaks are formed.
  • Remove the bowl from the stand mixer, add one-third of the almond mixture to the meringue, using a spatula to fold into the meringue. Repeat with the other two-thirds. Do not over-mix.
  • Transfer batter to a large pastry bag snipped to a half-inch opening, or fitted with a round piping tip.
  • Pipe to your preferred size, leaving an inch between each.
  • Remove template (if one was used) by sliding it out from under the Silpat or parchment.
  • On a levelled surface, tap the pans a few times to remove any peaks and air bubbles.
  • Allow the piped macarons to rest for thirty minutes, longer depending on the conditions in your home.
  • While the macarons are resting, pre-heat the oven to 325ºF.
  • Bake macarons on middle rack of oven for five minutes. Rotate and bake another five minutes.
  • Remove from oven and allow to cool completely.
  • Store in an airtight container in the refrigerator until ready to use.

Prepare the filling:

  • In a chilled bowl, whip the chilled coconut cream, adding confectioner's sugar to taste, until firm peaks form.
  • Use a spatula to fold in the berries. Keep chilled until ready to use.

Assembly:

  • Pair up the macaron shells so that both are a relatively even size.
  • Fill one half with the whipped coconut and sandwich with the other half.
  • With this particular filling, these are best enjoyed within a day. Store in an airtight container in the refrigerator.

Notes

Sweet Tips:
Ensure the all equipment and utensils used in preparing the meringue are grease-free by first wiping with lemon juice or vinegar. Rinse and dry thoroughly with a clean towel.
If using parchment to line the pan, dab a little of the macaron batter onto each corner to secure the paper to the pan.
Start whipping the eggs on a low speed and add the sugar gradually while increasing the speed to prevent uneven air pockets.
For best results, ensure the coconut cream, bowl and whisk are well chilled before whipping.

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Cashew Butter Cup Hearts

Valentine's Day Cashew Butter Cup HeartsWhoa! Where did January go? It feels like only a breath or two ago I was wishing everyone a happy holiday. Yet, we're about to embark on that month of all things red, roses and chocolate. So let's bite right into this thing we call Valentine with these Cashew Butter Cup Hearts.

Valentine's Day and I have had a long standing like/dislike relationship. I like the idea of a day dedicated to a little extra loving. Not the grossly commercial idea of love into which Valentine's Day has evolved. No, I'm talking about the papier mache heart offered up to you by the boy who sat two rows behind you in grade school; the homemade card or kiss coupons tucked under your pillow; chocolate covered pancakes in bed for dinner... the stuff you can't really put a price on. The stuff you never forget.

Valentine's Day Cashew Butter Cup HeartsAnd then there is the stuff you want to forget. Like Thomas' unexpected and unwelcome slobbery tongue in my ear in the middle of the hall right after he handed me a big, red heart-shaped box. Or the interpretive dance I spent hours choreographing to artfully express to my ultimate crush the depths of my teenage love. Oh the shame... I have drama class to thank for that one.  I could go on, but I'd like to keep a little dignity in tact.

Valentine's Day Cashew Butter Cup Hearts

So, these Cashew Butter Cup Hearts.... They're like a Reese's Peanut Butter Cup, but better. Way! For starters, they're home-made and while they are decadently rich and delicious, they're not as sweet as their store-bought counterpart. Plus, they're just so much fun to make, eat and gift! I first made the peanut butter and peppermint versions in a chocolate course I took as part of my part-time culinary pursuits. I've adapted the filling to make Biscoff and cashew versions. They were all really big hits as gifts over the holidays. I planned to share them with you over the Christmas, but felt they would be puurrrrrfect for your Valentine's Day!

Valentine's Day Cashew Butter Cup Hearts

Package them up in little plastic baggies, proclaim your love in words or pictures (never dance) and start spreading that ish. I promise you'll have them begging for more!

More Sweet Love:

Baked Drunken Chocolate Donuts

Muffin Love - Gluten Free Almond Crunch Muffins 

Nuts About You Butter Pecan Cake

Valentine's Day Cashew Butter Cup Hearts
Print Recipe
5 from 2 votes

Cashew Butter Cup Hearts

Milk chocolate shells filled with white chocolate and cashew butter make these Cashew Butter Cup Hearts a Valentine's Day fave!
Prep Time45 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Chocolate
Keyword: chocolate, confections
Servings: 30
Author: I Sugar Coat It

Ingredients

Filling

  • 210 grams white chocolate 33% (not chocolate chips)
  • 75 grams cashew butter, you may substitute Biscoff or peanut or almond butter
  • 20 grams coconut oil

Cups

  • 350 grams milk chocolate 46%
  • 30 mini foil bonbon cups
Metric - Imperial

Instructions

Prepare cups:

  • Arrange bonbon cups on a baking sheet.
  • Pre-crystallize the milk chocolate. (I used the seed method - melt 80% of chocolate to 45ºC, stir in the remaining 20% until working temperature of 29-30ºC is achieved).
  • Fill piping bag with chocolate and pipe into cups, filling them ¾ full.
  • Place a cooling rack over a medium-large bowl. Place the chocolate filled cups on the rack to allow the chocolate to drain out.
  • Flip the cups back over and place on a baking sheet to set.

Make Filling:

  • Melt the white chocolate.
  • Once melted and smooth, stir in the cashew butter and oil with a whisk.
  • Allow the mixture to cool to below 35ºC, so that it doesn't melt the cups when filled.

Assemble:

  • Pipe the filling into prepared cups and allow to set.
  • Cover the tops and seal the cups by piping the remaining milk chocolate over the filling.
  • Allow to set and enjoy!

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Roasted Butternut Squash and White Chocolate Creme Brulee

Maple Roasted Butternut Squash Creme Brulee with Coconut Blosson Sugar and White Chocolate ShavingsHi there! I hope you had an awesome week and now ready for a little dessert to kick off the weekend a little early. If you enjoyed the bowl of butternut sunshine I shared earlier this week, then you'll want to use what's left of your squash to make my Roasted Butternut Squash and White Chocolate Creme Brulee.

Maple Roasted Squash Creme Brulee with Coconut Blosson Sugar and White Chocolate ShavingsButternut squash is amazing on its own, simply roasted and served as a side. Lord knows we have already had our share of it over the winter. But its sweet, nutty taste and rich, creamy texture also translate extremely well in desserts. It can pretty much be used in most recipes that call for pumpkin. I've made squash muffins and quick bread in the past and plan to attempt a cheesecake in the near future. But first, this crème brulee!

Roasted Butternut Squash and White Chocolate Creme Brulee, to be exact. Perfection to my palate! Once we cracked through the glass of caramelized coconut blossom sugar, our spoons sunk slowly into a brilliant orange, velvety custard. I used coconut cream instead of  my usual whipping cream, a little white chocolate for an even creamier custard and cinnamon of course (cause I put that ish on erythang)!

Maple Roasted Squash Creme Brulee with Coconut Blosson Sugar and White Chocolate ShavingsLet me say that these photos do this dessert no justice. Like its soup predecessor, the colour of this Roasted Butternut Squash and White Chocolate Creme Brulee was naturally brilliant. The lack of natural diminished what little photography skills I have. In any case, I hope you will take my word when I tell you that this was absolutely delicious! Heck, forget my word and just try it for yourself and please let me know if you do.

Have a great remainder of the week!

p.s. - You can see me recipe testing this treat here and torching it here. Want to see what happens before the recipes make an appearance on the blog? Join me on Instagram!

More Creme Brulee:

Salted Caramel Tea Creme Brulee

No-Bake Pumpkin Pie Creme Brulee

 

Maple Roasted Squash Creme Brulee with Coconut Blosson Sugar and White Chocolate Shavings
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Roasted Butternut Squash and White Chocolate Creme Brulee

Prep Time4 hours
Cook Time30 minutes
Total Time4 hours 30 minutes
Course: Dessert
Servings: 6 -8
Author: I Sugar Coat It

Ingredients

  • roasted butternut squash 1 cup
  • 4 egg yolks
  • vanilla bean paste 1 tbsp
  • cinnamon ½ tsp, ground
  • coconut sugar ) ½ cup, I use this organic coconut blossom sugar
  • coconut cream 2 cups, full fat
  • white chocolate callets ¼ cup
  • coconut sugar ½ cup
  • white chocolate shavings to garnish

Instructions

  • Preheat the oven to 300ºF.
  • Bring some water to a boil in a kettle or pot and set aside for the bain marie.
  • Prepare 8 ramekins in a rectangle baking pan.
  • Puree the roasted squash in a blender until smooth.
  • In a medium bowl, break up the eggs with a hand whisk. Whisk in the vanilla paste, sugar, cinnamon and squash puree. Whisk in the chopped chocolate.
  • Bring the cream to a light boil in a saucepan. Remove from heat at the first sight of tiny bubbles around the edge.
  • Gradually add the warm cream to the squash mixture by pouring in a steady stream while constantly whisking the squash mixture until smooth.
  • Distribute evenly into the ramekins and place the ramekins in the baking dish. Open the oven and set the disk with the ramekins on the rack. From the corner of the baking dish, pour the warm water into the baking dish until the ramekins are submerged about halfway. Be careful not to get any water in the ramekins. Slide the oven rack in carefully and close the door.
  • Bake for 30 minutes, or until set. When ready, remove from oven and bain marie and allow to cool completely.
  • Cover with plastic wrap, ensuring the plastic is flush with the surface. Place in the refrigerator to set for 4-6 hours or overnight.
  • When ready to serve, generously sprinkle the tops with sugar and use a torch to caramelize the sugar.
  • Garnish with white chocolate shavings and enjoy!

Notes

You will need:
6-8 ramekins (I use this brulee set)
a bain marie - a baking pan with warm water
a brulee torch
If you don't own a torch, use the broil feature of your oven to caramelize the sugar.

 

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Maple Roasted Squash Blender Soup

Maple Roasted Squash Blender SoupSoup! The official warm up, get well, comfort food of tummies the world over and these frigid winter months call for plenty of it. This Maple Roasted Squash Blender Soup is perfect for Sunday supper. It is easy, requires only a handful of ingredients, nutritious and bursting with flavour and colour. The perfect cure for a frigid, grey winter day.

We make lots of soups over the winter. Our preference being thick, hearty colourful soups. Squash and root vegetables provide such vibrant colours and flavours that I feel are required to fill the sunshine void to get us through these frigid, dark, dismal months. This past week alone has brought us temperatures well below the freezing mark. I'm talking minus 35 degrees when you factor in the windchill - BRRRRR. The silver lining, although bone-chilling cold, such days are often sunny and bright!

Maple Roasted Squash Blender SoupMuch like this bowl of sunshine, whose star ingredient was once referred to as 'the apple of God'. Butternut squash is packed with Vitamin A, providing over 400% of the recommended daily allowance, is virtually fat, cholesterol and sodium free and a good source of fibre, folic acid, potassium, magnesium and Omega 3's. It's a superfood with a sweet, nutty taste that can be prepared and enjoyed in a number of ways. We have roasted it, mashed it, added it to soups, blended into soup and smoothies and baked it into desserts. And don't discard those seeds, they are a great snack when roasted and were once believed to increase fertility.

To save time, you can roast the squash before hand and store in an airtight container in the fridge. For a quick weeknight meal, add the already roasted squash, broth and seasoning to your blender and VOILA!, a nutritious, delicious meal in less than fifteen minutes from blender to bowl! Look at that colour! Does that not warm your soul on sight? And for those with special diets, this soup is dairy-free and vegetarian!

We used half the squash for our Maple Roasted Squash Blender Soup and the other for a dessert I'll share later this week.

Maple Roasted Squash Blender Soup

On Sundays, we like to make a big pot, or pots of soup (one with meat and one vegetarian for the Dude) to enjoy during the week. It's such a great way to enjoy a blend of power foods like pumpkin, sweet potatoes, squash and the like, in one bowl. Warm up to a mug, bowl, pot or cauldron.  Hot, cold, thick, thin, sweet or savoury, soup is just, well...super!

What is your favourite comfort food?

More Savoury Sundays:

Kale and Lentil Salad Spoons

Onion Gorgonzola Tart

Maple Roasted Squash Blender Soup
Print Recipe
5 from 1 vote

Maple Roasted Squash Blender Soup

Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Appetizer
Servings: 4
Author: I Sugar Coat It

Ingredients

  • ½ butternut squash roasted
  • coconut oil for brushing
  • 33 g dark maple syrup 1 ½ tbsps
  • 1 small onion sliced
  • 4 garlic cloves crushed with a mortar and pestle
  • 15 ml coconut oil 1 tbsp
  • 355 g vegetable broth 1 ½ cups
  • salt to taste - I used a chipotle himalayan pink salt blend
  • sun-dried chili peppers and spicy roasted chickpea to garnish optional

Instructions

Prepare the squash:

  • Preheat the oven to 400ºF. Line a cookie sheet with parchment paper.
  • Wash the squash and cut in half, lengthwise. Use a large, sharp knife, as the skin can be difficult to cut.
  • Scoop out the seeds with a spoon or ice-cream scoop. Save the seeds for roasting/garnishing, if you like.
  • Brush a little coconut oil over the flesh of the squash, drizzle with 1 tablespoon maple syrup and turn face down onto the parchment.
  • Roast for 45-60 minutes, depending on the size of your squash. Turn the pan halfway through the roasting time for even cooking.
  • The squash is ready when tender to the touch, the flesh is bright orange and easily comes away from the skin.
  • Remove from the oven, flip over and allow to cool.

Make the soup:

  • While the squash is cooling, brown the onion and garlic in a teaspoon of oil and the remaining maple syrup.
  • Pour the vegetable broth in a powerful blender and add the caramelized onions, garlic and oil to the broth.
  • Use a spoon to scoop out the still warm squash and add to the blender.
  • Cover and blend for five to seven minutes until smooth. If you prefer a thinner consistency, add a little more broth.
  • Add salt to taste and serve warm.
  • Garnish to your liking. I used spicy roasted chickpea and sun-dried chili peppers. Roasted squash seeds would work great, as well.

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Shop Craftsy's New Year Flash Sale

Shop Craftsy's New Year Flash Sale

Is one of your New Year's resolutions to learn something new? Then you should Shop Craftsy's New Year Flash Sale! Make this year your most creative with Craftsy's New Year FLASH SALE. Learn a new hobby or brush up on old skills for up to 50% off popular online classes! Hurry, offer expires Sunday, January 18th, 2015 at 11:59 PM MT.

Shop Craftsy's New Year Flash Sale and learn for life! Once you enroll you'll own your Craftsy classes forever, so you can watch them at your pace in the comfort of your home, anytime. Check out all the classes available to you now! Shop Craftsy's New Year Flash Sale!

Cake & Cooking Classes - Craftsy's New Year, New You Flash Sale

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Sewing & Quilting Classes - Craftsy's New Year, New You Flash Sale
Jewelry & Paper Crafts Classes - Craftsy's New Year, New You Flash Sale
Home & Garden Classes - Craftsy's New Year, New You Flash Sale
Art & Photo Classes - Craftsy's New Year, New You Flash Sale

Happy Shopping! I'll see you back here on Sunday a little savoury!

(sponsored post)

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Ferrero Rocher And Gianduja Chocolate Cake

Ferrero Rocher Cake with Gianduja Ganache

Have you ever heard the term 'a little warm death'? How about 'la petite mort'? Well, hold on to your knickers, because this Ferrero Rocher Cake with Gianduja Ganache guarantees multiple warm deaths, delivered in eight sinfully delicious slices.

I made this cake back in December to celebrate the Dude's birthday. Christmas birthdays often get downplayed or overlooked. He doesn't make a big deal about his day, but I was looking for an excuse to use up some Gianduja I had on hand. Plus, come on, it was bae's birthday! What other reason does one need to bake a cake??

Ferrero Rocher Cake with Gianduja Ganache

One sleepless night, I set out to purchase 500 grams of Gianduja and with the click of a button that transported my desires across the interwebs, I found myself unpacking 5 kilograms a few days later. Don't even ask... Fortunately, it came in separately wrapped 500g bars, so I wasn't too worried about shelf life.

Gianduja or gianduia is made from milk or dark chocolate and nut paste, hazelnut being the most common and it is beyond delicious. So the chances of it going to waste were pretty slim to none. I've used it in a number of confections that I will be sharing with you leading up to V-Day! One of my faves is gianduja buttercream - so out of this world silky and delicious!

Ferrero Rocher Cake with Gianduja GanacheOK, back to the Dude's b-day cake. I made to my tried and true chocolate cake recipe, adapted from the baking arts course I took just over a year ago. With the holidays almost upon us, we had ample Ferrero Rocher chocolates on hand to lend a little crunch between layers. BTW, how amazingly addictive are Ferrero Rochers? To further play up the hazelnut flavour, I made a Gianduja Ganache that is simply out of this world. I at first thought it might overwhelm the cake, but I tell you this cake is...well...read my first paragraph.

Ferrero Rocher Cake with Gianduja Ganache

The batter made three seven-inch cakes. To achieve uniformed cakes, I always weigh the batter evenly into each pan. Also, be sure to always place your pans on a cookie sheet to bake, in the event of a spill, you will save yourself having to clean the oven. I say this from experience. Plus, it's just makes handling the cakes a whole lot safer and easier.

Once baked and cooled, if you find your cakes are domed, level for even stacking. I then torte each cake to create six layers. I used three of those layers for this cake and froze the other three for a separate cake. Finish the cake off  to your taste. I kept it simple and allowed the flavours to deliver the wow.

The Dude proclaimed this Ferrero Rocher Cake with Gianduja Ganache the bestest birthday cake in all the land and he isn't the least bit biased. 😉

What's your favourite birthday cake?

More Chocolate Love:

Chocolate Oreo Cake with Raspberry Chocolate Ganache

Two-Minute Chocolate Mug Cake + Succulent Sugar Flowers

Chocolate Espresso Bundt Cake

 

Ferrero Rocher Cake with Gianduja Ganache
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Ferrero Rocher Cake with Gianduja Ganache

Layers of decadent, rich chocolate cake filled and frosted with Gianduja Ganache and Ferrero Rocher chocolate.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dessert
Servings: 8 -10
Author: I Sugar Coat It

Ingredients

Cake

  • 360 g granulated sugar 2 cups
  • 100 g bread flour 1 cup
  • 100 g cake/pastry flour 1 cup
  • 73 g cocoa powder ⅔ cup
  • 7 g baking powder 2 tsp
  • 6 g baking soda 11/2 tsp
  • 2.5 g salt ½ tsp
  • 2 eggs
  • 185 ml milk ¾ cup
  • 93 ml coconut oil ⅓ cup
  • 8 g vanilla bean paste 2 tsp
  • 188 ml freshly brewed coffee ¾ cup, warm

Ganache

  • 500 g gianduja 2 cups
  • 250 ml 35% whipping cream 1 cup
  • 25 g glucose 11/2 tbsp, optional

Instructions

  • Preheat oven to 350ºF.
  • Grease three 7-inch pans, line with parchment rounds and place on a cookie sheet. Set aside.
  • Sift all the dry ingredients into a large bowl and make a well in the centre.
  • In a separate bowl, lightly whisk together all the wet ingredients, except coffee.
  • Add the wet mixture to the dry ingredients and use a whisk to stir the batter. It will be thick.
  • Add the warm coffee and continue to stir with the whisk until fully combined.
  • Divide the batter evenly into prepared cake pans.
  • Bake for 25-30 minutes on the cookie sheet on the middle rack of the oven. Rotate cookie sheet halfway through baking.

To make the ganache:

  • Roughly cut the gianduja into small pieces, place in a large bowl and set aside.
  • Add the cream (and glucose is using) to a saucepan and bring to a boil, stirring occasionally.
  • Pour the boiling cream mixture over the gianduja and allow to sit for about 3 minutes without stirring.
  • Use a whisk to gently stir the mixture until it has completely melted and the ganache is smooth and creamy.
  • Allow to set for a few hours until a spreadable consistency that closely resembles peanut butter is achieved.
  • Use a portion to fill cake layers and place the remainder in the bowl of a stand mixer and whip the ganache using a paddle attachment until light and fluffy.

Assembly

  • Level and torte cakes and fill layers with crushed ferrero rocher and ganache.
  • Frost the entire cake with whipped ganache.
  • Pipe rosettes around the top of the cake and finish with ferrero rocher chocolates.
  • Best enjoyed at room temperature and within three days.

Notes

Sweet Tips:
The cake recipe can easily be doubled or halved with good results.
Chilling the cakes shortly after they cool makes it easer to torte and decorate.
If you don't have bread flour, all-purpose flour works well. I have tried it with each.
Unless other wise noted, have all ingredients at room temperature before baking.

 

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Biscoff Banana Granola Breakfast Bowl

Biscoff Banana Granola Breakfast Bowl with Greek Yogurt, Pomegranate and Mango.Happy Happy New Year! I hope the jolly fella in the red jumpsuit was super nice to you and that you used up all your residual naughty to ring in the new year proper. In which case, this Biscoff Banana Granola Breakfast Bowl would be a pretty nice start to 2015.

Biscoff Banana Granola Breakfast Bowl with Greek Yogurt, Pomegranate and Mango.

We had a great holiday break. The dude is a just-before-christmas baby, so we took a little trip to log some birthday time before the onslaught of Tofurkey and other strange mystery non-meat magic. I chose to forego the turkey, tofurkey and carb-laden sides this year for a change, but I had my fair share of the sweet stuff. I don't know about you, but I think the extreme cold weather we are experiencing here has shrunk my clothes, like five sizes, or so.

I returned to work this past Monday and I felt like the Hulk in most of my garb. I had two buttons pop off my sweater. No lie! Gaping, buttonless sweaters aside, I have finally stopped using 2014 in my communications and power has been restored to my brain. The lights are on, the sign has been flipped and we are back in business folks! Occasional peep show included.

Biscoff Banana Granola Breakfast Bowl with Greek Yogurt, Pomegranate and Mango.

Resolutions aren't my thing, but if they were, making granola more often would most definitely make my list. We normally make a big batch of the basic recipe and top it up with add-ins as our tastebuds fancy on a given day.

Banana and Biscoff make amazingly delicious smoothies, so I paired them up with oats and dark chocolate chips. I shared the first batch a few weeks ago on Instagram. I amped up the banana flavour in subsequent batches with a fully ripened banana that was blended into the coconut oil and Biscoff. I am hooked on Coconut Blossom Sugar and used a little to sweeten this recipe. The taste is like no other!

We enjoyed these Biscoff Banana Granola Breakfast Bowls with a serving of Greek yogurt, fresh juicy mango and a delicious handful of Pom Wonderful Pomegranate Arils. I'm so ready for my close-up now 2015!

 

Eat Breakfast or Brunch:

Coconut Chia Pudding Fruit Cups

Onion Gorgonzola Tart

Vanilla Bean Malted Mini Muffins

 

Biscoff Banana Granola Breakfast Bowl with Greek Yogurt, Pomegranate and Mango.
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Biscoff Banana Granola Breakfast Bowl

Homemade Biscoff Banana Granola served with fresh mango and pomegranate arils atop Greek yogurt for a perfect Breakfast Bowl.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Servings: 8
Author: I Sugar Coat It

Ingredients

Granola

  • 240 g large flake whole grain oats 3 cups
  • 90 g Biscoff Spread ½ cup
  • 1 large ripened banana, sliced
  • 72 g coconut oil ⅓ cup, melted
  • 30 g organic coconut blossom sugar 3 tbsps
  • 45 g mini ¼ cup, bittersweet chocolate chips

Breakfast Bowl

  • Greek yogurt or your favourite yogurt
  • Biscoff Banana Granola
  • flesh of 1 mango optional, cubed
  • handful of POM POMs Arils optional

Instructions

  • Prepare a cookie sheet with a silpat or parchment paper.
  • Preheat oven to 300ºF.
  • Place oats in a large bowl and set aside.
  • Blend the Biscoff, banana, coconut oil in a blender until fully combined.
  • Transfer to a small sauce pan, add the sugar and heat until melted. (this step is not required if using a liquid sweetener).
  • Pour the warm liquid over the bowl of oats and mix to coat as evenly as possible.
  • Use an angled spatula to spread evenly onto the prepared cookie sheet.
  • Bake on the middle rack for about 20-30 minutes, until evenly browned. Turn pan in oven about halfway through baking.
  • Remove from the oven and allow to cool in pan on a cooling rack.
  • When almost cool, sprinkle half the chocolate so that it melts slightly.
  • Once completely cooled, break up the granola and sprinkle with remaining chocolate chips.

Notes

Keep granola in an airtight container at room temperature for up to two weeks (if it lasts that long).

 

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Dessert Rocktinis

Vodka martinis served on dessert flavoured ice cubes.Hello again! Tipsy yet? Hold on, just one more drink before we shut down this NYE Cocktail Countdown. This is the last time you'll see me pop up in your inbox or blog reader feed for 2014.

As the name suggests, this blog is primarily sweet-focused, so dessert inspired martinis seemed most fitting to wrap up this series and drink in the New Year. Shaken, not stirred, of course!

Vodka martinis served on dessert flavoured ice cubes.I found a few packages of mini bottles (70ml each) of martini mixes at Home Sense in the summer. I used the tropical flavours while it was still warm and held on to the dessert flavours, which included Chocolate Cherry, Cake Batter, Caramel Apple and Cheesecake and for the tropical palates among us, Blue Hawaiian!

These no-fuss cocktails are perfect for an intimate gathering with friends. Freeze the various flavoured martini mixes overnight and pull them out when ready to use. Placing them on a metal tray over a bowl of ice helps keep them frozen. As you can see, I didn't do this for the photos and had to drink a little more than intended to clean things up. Not that I'm complaining.

Vodka martinis served on dessert flavoured ice cubes.Once the vodka/vermouth is added to the chilled glasses, the rocks will melt and most of the colour will settle at the bottom. You will still have a fairly dry martini, with a hint of your favourite dessert with each sip. Now raise those colourful glasses of Dessert Rocktinis and sip your way to the New Year!

Have a safe and enjoyable New Year's Eve and and AWESOME 2015!

NYE Countdown Cocktails:

Sorrel Sangria

Ginger Beer Rosemary Rye Cooler

Amarula Truffle Cocktail

Vodka martinis served on dessert flavoured ice cubes.
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Dessert Rocktinis

Vodka martinis, shaken and served on dessert flavoured ice cubes.
Course: Drinks
Servings: 10
Author: I Sugar Coat It

Ingredients

  • 500 ml vodka 2 cups
  • 250 ml dry vermouth 1 cup, optional
  • various flavoured martini mixes cheesecake, caramel apple, cake batter, chocolate cherry, blue Hawaiian
  • ice

Instructions

  • Shake vodka and vermouth (if using) in a shaker with ice.
  • Strain into chilled cocktail glasses containing the flavoured rocks.
  • You can get creative and garnish with various items to complement the martini flavours - coconut rimmed glass, cherry topper etc.

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Amarula Truffle Cocktail

Amarula Truffle CocktailWhat do you get when Mozart and Elephants mingle? A composition of orgasmic proportions I like to call Amarula Truffle Cocktail. Two parts Amarula and one part Mozart Gold Chocolate Cream Liqueur, this creamy little mixture will leave you wanting, no... begging for more.

The Amarula Liqueur is made from the Marula fruit, which happens to be a popular snack among elephants. If you know me at all, then you already know how much I adore elephants. You need only look up at my blog logo to get a hint. I am convinced I roamed the lands as one of these gentle giants in a previous life.
Amarula Truffle CocktailIf you search my blog for Amarula, you'll find I've used it in a number of recipes, including these Amarula Chai Latte Creamsicles. So YUMMM! (but I digress)

Paired with the Chocolate Cream Liqueur, this Amarula Truffle Cocktail reminded me of a truffle with its rich creamy layer revealing a chocolatey surprise after a few sips. And because I L.O.V.E. chocolate so much, I rimmed the glasses with chocolate vemicelli and added another layer of decadence with some of the truffles I made.

Amarula Truffle Cocktail

The idea for this cocktail was born from a marathon truffle making session one Saturday morning a few weeks ago that produced these little balls of euphoria. Ohhh, I still tingle at the thought. I will share the truffles and recipe in a future post.

For a few tingles of your own, toast the New Year with one, or a few, of my Amarula Truffle Cocktails.

Join me again tomorrow to *get your rocks off* (or on) with our last libation before the official countdown - Dessert Rocktinis!

Amarula Truffle Cocktail
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5 from 1 vote

Amarula Truffle Cocktail

Prep Time5 minutes
Total Time5 minutes
Course: Drinks
Servings: 2
Author: I Sugar Coat It

Ingredients

  • 2 parts Amarula liqueur
  • 1 part Chocolate Cream Liqueur I used Mozart Gold Chocolate Cream Liqueur
  • Chocolate vermicelli and truffles to garnish

Instructions

  • Brush the rims of glasses with a little simple syrup and dip into the vermicelli.
  • Pour the chocolate liqueur into the centre of the glass.
  • Top off with the Amarula.
  • Garnish with truffle.
  • Repeat for each serving.

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Ginger Beer Rosemary Rye Cooler {NYE Cocktail Countdown}

Ginger Beer Rosemary Rye CoolerOur second libation working up to the New Year is Ginger Beer Rosemary Rye Cooler. A robust rye complemented by refreshingly aromatic ginger and rosemary.

It's simple, sexy, seriously sensory seducing and totally NYE glass-raising worthy!Ginger Beer Rosemary Rye CoolerThe always incredible aromatic rosemary awakens your senses without overwhelming, setting the stage for a brief, but exhilarating wave of ginger's refreshingly spicy heat, quickly followed by the dark, smooth, enveloping warmth of rye.

The flavour notes play differently with each sip making it one of my favourite concoctions to date.

Ginger Beer Rosemary Rye CoolerGinger Beer, not to be confused with Ginger Ale, is another drink that is popular in the Caribbean. It's origins date back to the 1800's.

Ginger Beer can be found in its original fermented form in liquor stores and usually contain an alcohol content of around 4% (at least the ones with which I am familiar). It's non-alcoholic cousin can be found in the international section of most grocery stores here in Canada.

I would normally use the non-alcoholic variety for mixing cocktails like Mules, but I decided to switch things up this time around and use a ginger beer with a darker, cloudy colour with oak and cedar notes. Does all that masculinity not get you stirring just a bit? 😉 Ginger Beer Rosemary Rye CoolerUnlike yesterdays Sorrel Sangria, which was simple but required a bit of patience, this Ginger Beer Rosemary Rye Cooler can be shaken or stirred and enjoyed in a matter of minutes.

I suggest you make the simple syrup ahead and keep on hand to speed things up. While you are at it, whip up a batch of candied ginger for garnishing. I used my go-to recipe from Cook's Illustrated.

Tomorrow we'll tip our glasses to Amarula Truffles! See you then.

Ginger Beer Rosemary Rye Cooler
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Ginger Beer Rosemary Rye Cooler

A refreshingly aromatic blend of rosemary and ginger paired with a robust rye.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Drinks
Servings: 6
Author: I Sugar Coat It

Ingredients

  • 1 L ginger beer 4 cups/2 bottles
  • 118 ml freshly squeezed orange juice ½ cup
  • 118 ml rosemary simple syrup ½ cup, see below
  • 118 ml dark rye/whiskey ½ cup, adjust to taste
  • crushed ice
  • candied ginger and fresh rosemary sprigs to garnish

Rosemary-Ginger Simple Syrup

  • 3-5 rosemary sprigs
  • 200 g loosely packed brown sugar 1 cup
  • 236 ml water 1 cup
  • 4-5 slices of fresh ginger optional

Instructions

To make the simple syrup:

  • Place the rosemary, sugar and water in a saucepan and bring to a full boil over medium heat until sugar is completely dissolved. Stir continuously.
  • Remove from heat, add the ginger slices and allow to stand, covered for 15-20 minutes - longer if you want a stronger brew.
  • Pour through a fine mesh sieve to remove the rosemary and ginger. Allow to cool.
  • Once cooled, store in the refrigerator in an airtight container until chilled and ready for use.
  • Mix ginger beer, orange juice and simple syrup in a pitcher. Add rye to taste.
  • Serve over ice and garnish with candied ginger and rosemary sprigs.

Notes

Keep left over syrup stored in refrigerator for up to a month.

 

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Sorrel Sangria {NYE Cocktail Countdown to 2015}

Sorrel Sangria {NYE Cocktail Countdown To 2015}Twenty-Fifteen! Can you believe we are only four days away?  To get us geared up for the big 2.0.1.5er, I thought I would share some of the liquid treats I have been concocting and consuming on our holiday break. Let's kick off our NYE Cocktail Countdown to 2015 with this red-hot number I call Sorrel Sangria!
Sorrel Sangria-1Sorrel (aka -roselle, bissap, agua de Jamaica, hibiscus) is a holiday staple in most, if not all the Caribbean. Sorrel hails from the family Malvaceae, and is called Hibiscus Sabdariffa, proper.

As a child, I looked forward to a cold glass of this spicy, liquid jewel made by my grandmother or uncle around Christmas time. Of course, us kids drank the non-alcoholic version - or at least that's what I 'd like to believe.

I have a long list of favourite homemade drinks from my childhood, including Mauby, peanut punch and Sarsaparilla, to name a few.

Sorrel Sangria-3Back to this spiced-up, island thirst-quencher I call Sorrel Sangria.  It's tart, sweet, citrusy, spicy and definitely boozy. The virgin version is great served with mounds of crushed ice. You can even enjoy it warm, as tea or you can make a syrup as a bar staple.

To ring in the New Year, I've added white wine. I've also *tested* it with rum, red wine and even champagne for that NYE festive fizz, but I imagine another liquor of your choosing would work just as well.

Sorrel Sangria-18I used fresh sorrel for my Sorrel Sangria and I only let it brew for a little over twelve hours, due to time constraints. For a more pronounced flavour and colour, 24-48 hours brewing is best. If you plan to use the dried packaged version, keep in mind that it will produce a stronger drink than you would get with the fresh sorrel.

Once you have made the basic recipe, experiment with various spices and liquor to suit your palate. You won't regret it!

Tomorrow, we'll raise a toast to the New Year with Ginger and Rosemary.

A longtime Christmas staple, this Sorrel (Hibiscus) Caribbean Christmas Punch is refreshingly tart and spicy, with a slight tang and sweetness that transports me back to childhood with my grandparents.
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Sorrel Sangria

A festive, ruby red, spice-laden popular Caribbean holiday beverage.
Prep Time1 day
Cook Time30 minutes
Total Time1 day 30 minutes
Course: Drinks
Cuisine: Caribbean
Keyword: cocktail, drinks, imbibe, sorrel
Servings: 10
Author: i sugar coat it!

Ingredients

  • 2 litres water 8 cups
  • 2 cups sorrel sepals fresh and cored, or dried
  • 30 grams fresh ginger sliced
  • 2-3 cinnamon quills ceylon cinnamon is my preference
  • 2 grams whole cloves
  • 1 orange or lemon peel juice and peel
  • 64 grams demerara sugar, maple syrup, or honey adjust to your sweetness preference
  • 236 millilitres white wine optional

Instructions

  • Bring the sorrel sepals, ginger, cinnamon, cloves, orange (lemon or lime0 peel and water to a rapid boil in a medium pot. Turn heat down and allow to simmer for 20-30 minutes.
  • Remove from heat, add orange juice (lemon or lime) and allow to cool in the pot for 12-24 hours.
  • Once cooled, strain and refrigerate.
  • Stir in sweetener and wine to taste. Serve chilled, or on ice and garnish with fresh citrus wedges.

Notes

Some other spices to consider: mace, nutmeg, pimento (allspice)
Some other alcohol to consider: champagne, sherry, rum, red wine, brandy

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Mini Chocolate Christmas Trees

Mini Chocolate Christmas TreesMerry, Merry, Merry my fellow sweet fiends! Today's post is short, sweet and comes complete with fully edible Mini Chocolate Christmas Trees!
Mini Chocolate Christmas Tree molded from white chocolate and antique gold cocoa butter.I've included a quick pictorial if you are in the mood to make some last minute edible gifts that can easily double as a table scape when grouped together, or sent home with each guest to enjoy later.

I used rich, creamy, delicious white chocolate to make the trees and the bases on which they stand.  The strips of antique gold are cocoa butter, a huge part of what makes up chocolate, so these are completely edible!  Yes, even the dragees can be eaten!

For these Mini Chocolate Christmas Trees to work, you will need to properly temper your chocolate to achieve that glossy finish and crisp snap. You can also choose to fill the trees with small candies of your choosing to add a little surprise!

Mini Chocolate Christmas Tree molded from white chocolate and antique gold cocoa butter.I wish for you all a love-filled holiday season, whatever and however you choose to celebrate. I hope that all your wishes take form and your blessings are plentiful. Remember to share some of all that love and blessings with the many who are without.

Thank you so very much for allowing me the opportunity to share with you in this little place I call my sweet escape. Let's meet back here in a few days to ring in the New Year!

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English Toffee {Edible Gifts)

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.

I am totally envious of that toffee that is sandwiched between those thin, decadent layers of couverture chocolate, littered with roasted almonds. I wonder if toffee is one of the forms in which one can be reincarnated? That would be a pretty sweet life, don't you think? Even sweeter, my name would be Toffee! English Toffee. A bit of a stripper ring to it, don't you think? 😉

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.

This stuff is like crack! You know, the need to have another piece that will always be your last piece until you find yourself opening already packaged batches to have that one last piece and then you realize that you'll need to make another batch, or three before the week is over and you start to itch and worry whether your teeth will fall out and... Not that I have personally experienced what crack is like, but this stuff... THIS STUFF!

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.

So yeah, my name is J and I am an addict. My drug of choice comes dressed in devilishly, dark couverture, accessorized by roasted gems that reveal slivers of a dreamy, gold inner lining.

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.

I got to practice my chocolate crystallization and candy making skills learned at culinary school, while squirrelishly snacking on almonds. An evening well spent in my books, or any book, for that matter.

A batch went to my hips, another to the office and a couple more were packaged in these clear take-out boxes and gifted!

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.
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English Toffee

Almond English Toffee with homemade toffee sandwiched between thin layers of decadent dark chocolate and topped with roasted almonds.
Cook Time45 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Confections
Servings: 12
Author: i sugar coat it!

Ingredients

Almonds

  • 450 g whole almonds 2 ⅔ cups

Toffee

  • 454 g unsalted butter 2 cups
  • 125 ml water ½ cup
  • 60 g corn syrup 2 ¾ tbsp
  • 600 g granulated sugar 3 cups
  • 5 g salt 1 tsp
  • 15 ml vanilla bean paste 1 tbsp, or extract

Chocolate

  • 600 g dark chocolate 3 ⅓ cups

Instructions

Make Almonds

  • Spread almonds out on a baking tray and roast for 8-10 minutes in an oven pre-heated to 350ºF.

Make Toffee

  • Prepare a medium-large baking tray by lining it with parchment paper. Set aside.
  • In a medium pot, melt butter with water and corn syrup.
  • Add sugar and salt and stir briefly to distribute sugar. Do not stir again while mixture caramelizes.
  • Turn heat to medium high and allow the mixture to cook until it caramelizes. It should look dirty blonde in appearance. If using a digital thermometer - caramelization begins at 154ºC. I used the cold water test to determine readiness - drop about a teaspoon of the mixture in a bowl of cold water and shape with fingers. When the mixture holds the shape and cracks cleanly when broken or bitten, it's ready.
  • Swirl in the vanilla.
  • Pour the mixture onto the parchment lined tray in an even later. Allow to cool.
  • Once completely cooled, used paper towel to blot the surface of the toffee to remove any excess oil.
  • Use a knife to lightly scratch the surface of the toffee. This helps the chocolate to adhere.

Make Chocolate

  • Pre-crystallize chocolate (do this while toffee is cooling) and pour half the chocolate onto the scratched surface of the toffee. Use a large offset spatula to evenly spread the chocolate over the toffee. Sprinkle with almonds and allow to set.
  • Once set, turn the toffee over and repeat the process - wipe, scratch, pour and smooth chocolate, add almonds and allow to set.
  • Break into pieces and enjoy!

Notes

Toffee can be stored in an airtight container in a cool, dry place for up to two months.
Adapted from Chocolate course material.

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Chocolate Amaretti Cookies

Chocolate Amaretti CookiesOK, so let's talk about the awesomeness that are these Chocolate Amaretti Cookies! Since we're talking, I want to share that I inhaled the first half dozen of these magical melt-in-your-mouth cookies all in the name of quality control. The rest are all yours! Or feel free to package them up as last minute edible gifts.

Chocolate Amaretti CookiesI absolutely adore baked goods made with almonds. Pair said almonds with chocolate and my knees automatically sink to where my feet once were. Before I started baking, I would frequent (some might say stalk) a little Italian bakery that made the most gorgeously, addictive treats. Among them were Amaretti Cookies.

I now make my own, which limits any stalking to my kitchen. They are so easy to whip up and only require a handful of pantry staple ingredients - ground almonds, cocoa powder, icing sugar, salt, cornstarch, plus egg whites and almond or vanilla flavouring.

The Thousand VillagesOn the topic of baking ingredients - I recently received this package of baking goodies from Ten Thousand Villages, a non-profit, fair trade organization whose mission is to 'create opportunities for artisans in developing countries to earn income by bringing their products and stories to our markets through long-term, fair trading relationships.' The beautiful holiday card that arrived with my package was hand-made by vision-impaired artisans in India.

The very first thing I made was hot cocoa, using the organic cocoa powder and cinnamon quills (packaged in hand-made banana leaf fibre boxes). The cinnamon provided a deliciously, intense flavour that filled my home with an appetizingly, earthy aroma. To keep my cinnamon quills, well... cinnamon-y, I store them in the 'Happy' canister made from cinnamon bark. How cool is that!

If you are looking to give differently this holiday season, check out the Ten Thousand Villages link above. I love how each product has a story and introduces us to the artisans behind the beautiful works of art.

Chocolate Amaretti Cookies

So, by way of the organic, fair trade cocoa used in this recipe, these Chocolate Amaretti Cookies now have a story!

Holiday Cookie Love:

Drunken Thumbprint Cookies

Raspberry Coconut Meringue Cookies

Lemon Nutmeg Cookies

Chocolate Amaretti Cookies
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4.13 from 8 votes

Chocolate Amaretti Cookies

Intensely flavoured, chewy, addictive homemade Chocolate Amaretti Cookies.
Prep Time15 minutes
Cook Time7 minutes
Total Time17 minutes
Course: Dessert
Cuisine: Cookies
Servings: 25 cookies
Author: i sugar coat it!

Ingredients

Instructions

  • Preheat oven to 350ºF.
  • Line baking tray with silpat or parchment.
  • Use a sieve to sift icing sugar, cocoa powder and cornstarch together into a large bowl.
  • Add the ground almond and salt.
  • Stir in most of the egg whites and amaretto until a thick, firm batter is formed. If the batter is too dry add the remaining egg whites.
  • Dip a small ice cream scoop into the bowl of icing sugar reserved for decorating and then scoop the batter onto the lined baking sheet. This will cover the dough in the sugar to create that snow-capped finish to your cookies. It also helps prevent the batter from sticking to the ice cream scoop!
  • Bake for 7-9 minutes.
  • Remove and allow to cool completely.

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Stenciled Brownies {Tutorial Tuesday}

How To Stencil Brownies Using Icing Sugar {Tutorial Tuesday}Edible gifts are big on my giving list this year. Today I am sharing how to turn decadent brownies into little works of art using icing sugar and stencils. Perfect for gift giving!

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}

First, I whipped up a batch of these decadent brownies from the book Extreme Brownies. They were AH-MAZING! Feel free to use your go-to recipe, but then you won't know what you are missing... After baking, chill the brownies to make cutting a breeze.

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}

I used a 9-inch x 13-inch pan that isn't warped and I lined it with foil paper - parchment paper would work as well. This is essential for easy removal in one piece - trust me. The top of the brownie looks amazing, but for this purpose, I flipped it over and used the bottom, as it provided a more levelled and smooth surface on which to decorate.

I used a ruler to score the brownie slab into uniformed squares. You can cut them and decorate each separately depending on the pattern and size of your stencil. I found scoring and not cutting helped to keep things in place. My mind often goes against what's practical, so do what works best for you. My method provided me quarters of six squares which were an almost perfect match for the stencil size.

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}Now grab a stencil, or stencils, a bowl of icing (confectioners) sugar and an offset spatula. Position the stencil on the brownies and sprinkle or spoon a generous amount of sugar onto the stencil. When I first shared these on my Instagram feed, someone asked if I used special sugar because regular fades. Yes, this is regular icing sugar. I really wanted the pattern to stand out and resemble royal icing.  So, I used that same technique I use for stenciling with icing - I added a little more than I needed and scraped away the excess.

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}

I used an angled spatula to smooth and remove the sugar from the surface, leaving behind a patterns that resembled royal icing! I then placed the batch back in the fridge for about ten minutes, as the sugar was still doing its icing sugar thing and getting everywhere. I figured a little moisture would help it set, which it did! I then went along the scored lines and finished cutting the squares. And VOILA, Stenciled Brownies!

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}The white gives a winter wonderland-ish feel to these deep, dark chocolate gems - perfect for the holidays! Just think what Santa may be willing to leave under the tree with a couple of these and a glass of milk (wink-wink) waiting for him. They make great gifts, but I would totally understand if you kept them all to yourself.

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}More Edible Holiday Treats:

Deck The Halls Red Velvet Christmas Ornaments

Pistachio White Chocolate Bars

CocoNog Christmas Cupcakes

Stenciled Brownies Using Icing Sugar {Tutorial Tuesday}
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Stenciled Brownies {Tutorial Tuesday}

Prep Time15 minutes
Cook Time34 minutes
Total Time49 minutes
Course: Dessert
Cuisine: Brownies
Servings: 12 -24
Author: i sugar coat it!

Ingredients

  • Vegetable shortening for pan I used coconut oil and applied it with a pastry brush
  • 3 sticks/12 ounces unsalted butter 340g
  • 2 cups /12 ounces 60% cacao bittersweet chocolate chips 360g
  • 6 large eggs at room temperature
  • 3 cups /1 pound 5 ounces sugar 575g
  • 1 teaspoon salt 5g
  • 1 tablespoon pure vanilla extract 15g, I used Rodelle vanilla bean paste
  • 1¼ cups /5 ounces cake flour 112g
  • 1 cup and 2 tablespoons/4.2 ounces Dutch-processed unsweetened cocoa powder 119g, I used Rodelle Gourmet Baking Cocoa

Instructions

  • To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350°F.
  • Prepare a 9 by 13-inch baking pan with heavy-duty aluminum foil. (shown on page xvi). Lightly grease the foil in the pan.
  • Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the lowest setting; add the bitter-sweet chocolate chips. Stir with a small whisk until combined and the chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner while proceeding with the recipe.
  • Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the vanilla.
  • Place the flour and cocoa powder in the small mixing bowl; whisk together to combine. Sift through a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 34 minutes, until a toothpick inserted in the center, comes out clean.
  • Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then refrigerate the pan for 7 to 8 hours, or overnight. See page xix for instructions on removing and cutting the slab, and for refrigerated storage (up to 3 weeks) and freezing guidelines.

 

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Apple Cider Thyme Cocktail

'Tis the season to drink and be merry! After all that shopping, I'd say we definitely deserve one, maybe a few Apple Cider Thyme Cocktails. Cheers!

Apple Cider Thyme Cocktail

I fancy myself a bit of a mixologist. Odd, as I am not much of a drinker, but I love experimenting with the various spirits, liqueurs and the like. Plus, I get to shake, shake, shake and be in control of my guests' alcohol consumption - cause I'm controlling like that. 😉

Each year for the holidays, the Dude's work doles out LCBO gift cards as part of their employee gift packages and I am always shocked at the value. It's like they are being encouraged to become drunks! We usually end up re-gifting most of them and even with a little entertaining here and there, we never use the full amount. I am always laughed at, as we keep a fully stocked bar, but the Dude does not drink and I usually can't get past one. Pathetic...I know.

Apple Cider Thyme Cocktail

It wasn't until I moved here from the good 'ol South that apples became a thing for me. I grew up on an abundance of fresh fruits, some picked straight from our backyard - we practically lived on fruits as kids. Although, I would have an apple from time to time, they weren't regularly on my radar as a child, or teen. Now, when fall blows in, my tastebuds immediately crave crisp, juicy apples and the ever so sweet/tart/tangy apple cider they produce.

I sometimes like to flavour my cider with cinnamon sticks and I've tried rosemary after seeing it in a magazine a while back. We still had a lot of thyme on hand from our garden when the season changed, so some made their way into this cocktail, along with a bit of freshly squeezed OJ, brandy and bitters.  YUMMMMM!  This Apple Cider Thyme Cocktail is perfect for holiday entertaining and is also superb when served warm, accompanied by a fireplace, blanket and great book. Simply omit the brandy and Angostura Bitters and the juniors may partake.

Now let's PAR-TAY!

Don't forget to enter for a chance to win a few baking basics!

More Holiday Cheer:

Berry Beet Smoothtinis 

Watermelon Coconut Cucumber Chillers

Apple Cider Thyme Cocktail
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Apple Cider Thyme Cocktail

Prep Time10 minutes
Total Time10 minutes
Course: Beverages
Servings: 4
Author: I Sugar Coat It

Ingredients

  • 473 ml of fresh apple cider 2 cups
  • 118 ml brandy ½ cup
  • 59 ml freshly squeezed orange juice ¼ cup
  • dash of Anguostura bitters
  • fresh Thyme sprigs
  • ice

Instructions

  • If not already warm, gently heat the apple cider in a saucepan along with the sprigs of thyme. Remove and allow to cool completely.
  • Add ice, apple cider, brandy, orange juice and bitters to a shaker and shake well.
  • Strain into glasses.
  • Garnish with a sprig of thyme and serve.

Notes

If you feel the thyme hot infusion might be too overwhelming in flavour, try mudding the thyme in the shaker, instead.

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Cashew Milk Espresso Smoothie

Cashew Milk Espresso Smoothie

I am a morning person, but I am also a night owl. This has caused my brain and body much grief and confusion. Lack of sleep (for a number of reasons) has left me a little (who am I kidding) a LOT loopy. I avoided caffeine all through school, yet for years I managed to wake up on some natural high, bight-eyed and bushy-tailed, regardless of how little sleep I had.

Not so much these days and winter seems to worsen my condition. Winter, with its unwelcome frigid fingers, clawing at my face, blurring the line between day and night and robbing me of all desire to leave my house.

Cashew Milk Espresso SmoothieStill, I am up at the crack of dawn each morning (sans bright eyes and bushy tail). Brush teeth - check. Long, steamy, hot shower - double check. Breakfast - CHECK! Without it, I would just crawl back under the covers and stare at the ceiling, wishing for the all elusive sleep to crawl into my bed.

So yeah, back to breakfast. I normally would opt for a warm bowl of oats in these cooler months, but smoothies are super convenient for us on-the-go folk. And to help shake me out of my slumber, I've taken to adding generous amounts of espresso from time to time.

Remember the batch of Cashew Cinnamon Honey Butter I posted last month, where I mentioned that Cashew Milk would follow. Well, Cashew Milk has arrived and she brought along her new BFF, Espresso!! Don't you dare try to break them up, I may just rip your head off. Kidding, kidding! Maybe...

Go on, drink up!

 

Cashew Milk Espresso Smoothie
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Cashew Milk Espresso Smoothie

Cashew Milk Espresso Smoothie makes a deliciously, rich, smooth liquid breakfast complete with caffeine fix.
Prep Time5 minutes
Total Time5 minutes
Course: Beverage
Servings: 2
Author: I Sugar Coat It

Ingredients

Cashew Milk:

  • 110 g raw cashews 1 cup
  • 946 g water 4 cups, 2 cups for soaking and 2 cups for blending
  • 21 g agave nectar 1tbsp
  • pinch of salt

Smoothie:

  • 440 g cashew milk 2 cups
  • 14 g instant espresso powder 2 tbsps
  • 1 large frozen banana
  • 1 g cinnamon ½ tsp
  • chocolate shavings to garnish

Instructions

To make the cashew milk:

  • Soak cashews for 3-4 hours.
  • Discard water and rinse thoroughly.
  • To a blender, add the cashews, the other two cups of fresh water, honey and salt.
  • Blend on high until combined and smooth. (approximately 1 minute).
  • Pour into a sealed container and store in the refrigerator.
  • Best consumed within 2-3 days.

To make the smoothie:

  • Place all ingredients, except chocolate shaving, in a blender and blend on high until fully combined.
  • Enjoy immediately!

Notes

Sweet Tips:
Cashews should be unsalted and preferably organic.
Depending on the blender you use, you may need to pour the milk through a strainer to remove any bits and pieces. I use a Vitamix, and have found I don't need to strain.

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Shop Craftsy's Black Friday Sale!

Piped Filigree Cage Cake

It's Craftsy's biggest sale of the year!! From Friday through Monday, Craftsy is hosting their Black Friday Sale! All Classes $19.99 or less! Now is a great time to get the classes you've been eyeing all year! Craftsy classes also make great gifts, so do some holiday shopping for the crafter in your life.

I've learned a great deal over the years from Craftsy courses. The Gilded Cage Cake  you see above was inspired by a Craftsy course taught by Colette Peters. Learn the skills to make this cake by purchasing Vintage Cake, Modern Methods for the amazing price of $19.99. It's like having a private class with Colette, but for a fraction of the cost!

Creative Cuts for Color Reveal Craftsy Course

Here's one of Craftsy's newest classes, Creative Cuts for Color Reveals by the very talented Rachael Teufel. How gorgeous is this cake?!? You will learn to make this and three other stunning designs through this course for $19.99!! If you are in the wedding cake business, you will most certainly want to purchase Rachael's Cake Design Made Simple - The Wedding Dress class, as well. Can you guess the price? $19.99!! Do you see a pattern here?

Delicate Wafer Paper Cakes_Craftsy

The wafer paper craze is still alive and well and it's about time you got in on it! Delicate Wafer Paper Cakes by Stevi Auble will have you decorating like a pro in a fraction of the time it takes to make gum paste flowers.

Delicious Gluten-Free Cakes_CraftsyBefore you can decorate, you need cake! Delicious Gluten-Free Cake, you say? Let Catherine Ruehle walk you through a number of recipes for cakes, frosting and fillings to sate your gluten-free sweet tooth.

All, that's ALL Craftsy classes are on sale for $19.99 or less until Monday, December 1, 2014.  Click any of the links I've provided to take advantage of these amazing deals.

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{This is a sponsored post; however, all opinions expressed are my own and are based on my experience, to date, with the products and vendor}

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Gold Doily Stencil Cake Board {Tutorial Tuesday}

Gold Doily Stencil Cake Board Couture Cake boards are like the shoes of a cake. Right! And who doesn't love a great pair of shoes? I am currently crushing on everything Tieks and have placed my order for well...every colour! Ok, a couple pairs for now AND I am hoping they arrive before the holidays. Browsing through the styles also provides great cake inspiration. You know ballet flats, cake...there is a connection there somewhere...

Cake Board Couture - Gold Doily StencilSo, back to this cake board couture. Nothing disappoints me more than seeing a gorgeous cake sitting on an unattractive, naked cake board. Even Cinderella managed to keep one shoe on in the toughest of situations, and look how that turned out for her. I therefore decree that from this moment forth, no cake shall be complete without a shoe. It really doesn't take much to add that finishing touch to your cakes. So here's a mini tutorial on how I made this Gold Doily Stencil Cake Board.

Cake Board Couture - Gold Doily Stencil

  • I used a ten-inch cake drum, which provided a wide enough border for a seven-inch cake, while still showcasing the design.
  • Generously coat the surface of the board with vegetable shortening. You can use piping gel, but I find it a little too tacky for this purpose. The vegetable shortening allows for adjustments without ruining the fondant.
  • Use a rolling pin to roll out about 85 grams (3 ounces) of fondant to an even thickness. I rolled my fondant out directly on the cake drum (the lazy way). It's actually best to roll it out on the counter and then use your rolling pin to place it onto the greased board.
  • Use a large cake smoother to level and smooth the fondant, removing any air bubbled as you go.
  • For a smooth finished edge, use a small pizza wheel or sharp knife to cut around the perimeter of the board, keeping the wheel flush with the board. Allow to set oversight.
  • To add the design, I used the Doily Side Cake Stencil from Designer Stencils. It's one from the beautiful designs in the Sharon Wee line. To achieve that luminescent gold, I added a bit of gold highlighter dust to some gold airbrush liquid and dabbed it onto the fondant with a clean sponge (the type used for makeup).
  • Allow to dry. This dried completely within thirty minutes. Add a ribbon, or other embellishments to finish the sides.

Cake Board Couture - Gold Doily StencilNow your cake's decked out in gold-accented, coral slippers! Is that not better than the silver foil of the cake board? If you said no, I shall have no further dealings with you. Off with your head! Alright, keep your head and you are most definitely welcome to your opinion. Maybe silver foil is your thang. We won't judge...too harshly. 🙂

I'll share the completed project with you in a future post, but I'll see you back here in a few days with another sweet treat!

Have a terrific Tuesday!

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Mocha Latte Chip Cake & Chocolate Whipped Cream

Mocha Latte Chip Cake with Chocolate Whipped Cream and DIY Topper

As promised... CAKE! Half naked, Mocha Latte Chip Cake & Chocolate Whipped Cream. It's littered with dark chocolate chips and filled and topped with billowy clouds of chocolate chipped cream. Just because!

It's one of the least labour intensive of my cakes, but ridiculously huge on taste. No mixer to clean and no meringue to whip up for buttercream, just two perfect layers of Mocha Latte in baked form and lots of chocolatey whipped yumminess. Can you tell I made this before the cold front hit?

With the warmer weather behind us, you could easily replace the whipped cream with an espresso, chocolate swiss meringue buttercream - cinnamon chocolate would would be amazing too! The addition of pumpkin puree to the cake batter, with a few adjustments, would make this a perfect addition to the Thanksgiving table. But I think as-is would do the trick just fine!

Mocha Latte Chip Cake with Chocolate Whipped Cream and DIY Topper

I wanted the top to look like little meringue kisses, but what you see is the result of multi-tasking, or as I refer to it - screwing two things up. You can see me in action doing just that on Instagram. The things I do for you, huh! 🙂 Looks aside, did I mention this cake is wicked delicious!  Don't take my word for it, give it a try! And if you feel the need to enhance the rustic, make a topper and stake your cake.

Mocha Latte Chip Cake with Chocolate Whipped Cream and DIY Topper

Hope you had a spectacular week. If not, this Mocha Latte Chip Cake & Chocolate Whipped Cream may just be the thing to turn it around for you. Go ahead, you so deserve it!

Coffee & Whipped Cream:

Chocolate Oreo Cake with Raspberry Dark Chocolate Ganache

Coffee Chocolate Chip Scones

Chocolate Orange Coffee Bavarian Cream

Mocha Latte Chip Cake with Chocolate Whipped Cream and DIY Topper
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5 from 1 vote

Mocha Latte Chip Cake with Chocolate Whipped Cream

Like a big mug of mocha latte, but baked and topped with mounds of chocolaty whipped cream yumminess!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Servings: 10 -12
Author: I Sugar Coat It

Ingredients

  • Mocha Latte Chip Cake with Chocolate Whipped Cream

Cake

  • 244 g coconut milk 1 cup
  • 8 g instant espresso powder 2 tbsps
  • 340 g all-purpose flour 3 cups
  • 2 teaspoons baking powder 10 milliliters
  • 2 g salt ½ tsp
  • 229 g coconut oil 1 cup, room temperature
  • 3 large eggs room temperature
  • 44 g vanilla bean paste 2 tbsp
  • 400 g brown sugar 2 cups, loosely packed
  • 180 g dark chocolate chips 1 cup

Whipped Cream:

  • 470 g 35% whipping cream 2 cups
  • 28 g unsweetened cocoa ¼ cup
  • 12 g super fine sugar 1 tbsp
  • 1 pkg whipped cream stabilizer optional

Instructions

To make the cake:

  • Preheat oven to 350º F.
  • Prepare two 7" round pans - lightly spray with coconut oil and line each with a parchment rounds and place on a cookie sheet.
  • Warm the coconut milk and stir in the espresso powder. Set aside.
  • In a large bowl, sift together the flour, baking powder and salt.
  • In a separate bowl, lightly whisk together the oil, eggs and vanilla bean paste. Add the brown sugar and continue to whisk until combined and free of any lumps. Add the milk espresso mixture.
  • Add the flour mixture to the wet ingredients and stir with a whisk until combined.
  • Use a spatula to fold in chocolate chips.
  • Divid batter evenly between prepared pans.
  • Bake on cookie sheet for 30-35 minutes on the middle rack of the oven.
  • Remove from oven and allow to cool in pan on a on a wire rack for 10 minutes. Turn cakes out onto wire rack and allow to cool completely.

To make whipped cream:

  • Chill a metal bowl along with the whisk attachment of a stand mixer or hand mixer, by placing them in the freezer for 5 minutes.
  • Remove from freezer and add whipping cream to the bowl.
  • Sift the cocoa and confectioner's sugar (and stabilizer, if using) onto the cream and whisk until stiff peaks form.

To assemble:

  • Level the completely cooked cakes.
  • Smear a little whipped cream on a cake board and position one layer of cake on the board.
  • Use a plain tip to pipe whipped cream onto the top of the first layer.
  • Turn the second layer face-down onto the whipped cream.
  • Pipe little kisses on the top layer and sprinkle with shaved chocolate.

 

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