Monthly Archives: September 2008

Dimply Plum Cake

I’ve been lacking TWD posts since Labor Day, I know. I’m back on track, and ready to post. I have to say that I did make last weeks cookies and LOVED them! I am going to make more.

This weeks TWD recipe was chosen by Michelle of Bake-en. The cake was beautiful, with the plums facing up and the color bleeding into the cake when cut. Very nice.

I enjoyed this cake with a glass of wine when I got home from work. I think that’s the best way to eat it.

Winners: Our iPhone Cupcakes!!!

iPhone Cupcakes

So, Nick and I went to the NYC Cupcake Decorating Championships  & Ignite NYC with our Iphone App Cupcakes and… get this… we WON! Woo! Hoo! It was so much fun to compete against so many talented cupcake makers, and we came close to losing to an amazing ‘starship enterprise cupcake’ and other great ideas, but ultimately the crowd loved the iphone cupcakes, which took us to 1st place. The mini cupcakes are made of a tasty chocolate cake with a grey butter cream and fondant iPhone applications: 100% edible and whole lotta’ tasty sugar.

Special thanks to Bre Pettis, Alicia, Brady Forrest and Tikva for organizing this amazing event! And congrats to all the cupcake entires and great talks at Ignite.

The BiltonsiPhone Cupcakes

iPhone Cupcakes

Chocolate Whopper Malted Drops

Rachael of Confessions of a Tangerine-tart has chosen this weeks Tuesdays with Dorie recipe. I made these cookies a few months back and was very disappointed.

The dough is more like a tuile batter than it is a cookie dough. So I got what I expected, flat sugardaddy like cookies. The malt seems to caramelize in the oven and the recipe didn’t call for the dough to be chilled. The mixture of the two was gounds for flat cookies, but I went along with it.

When I saw the recipe of the week I had to give it another go. I did make a change this time around, I chilled the batter for 30 minutes before going into the oven.

The cookies still didn’t come out like the photo in Dorie’s book, but my guests didn’t seem to mind. They inhaled them. If you would like to give these cookies a go, you can find the recipe on Rachel’s blog: Confessions of a Tangerine-tart

Confection at One Girl Cookies

Finally a Friday night at our favorite place, One Girl Cookies in Brooklyn, NY.  It has been a while since we last got to enjoy One Girl’s special night of Confection. Here are the delectable desserts we savored:

Ricotta Orange Tart
with Candied Red & Golden Beets
in a Rosemary Walnut Crust

Pear Napoleon
Cardamom Roasted Pear on
Almond Cream & Toasted
Almond Phyllo, Served
with Ginger Beer Sorbet

Dark Chocolate Fondant Cake
with Malted Milk Ice Cream
and Milk Chocolate Mousse

Yes, it does taste as good as it looks! It’s good to be back. Until next weekend…

Flourless Chocolate Cake

This past weekend a couple of friends of ours declared their love for one another and got married! The wedding was held along a river in Vermont. It was picture perfect and the food was the best wedding food we’d ever had. The day prior to the wedding, the couple held  a picnic & bonfire with local veggies and cheese. They had asked their friend Laura and I to make their favorite flourless chocolate cake for dessert.

The cake was served at room temperature along with a dusting of confectioner’s sugar and fresh whipped cream.

Laura had made a stencil with Mark and Kelly’s initals (the groom and the bride) for the cakes. They looked so good and tasted even better. It was a perfect day for the picnic, and at night, there was a bonfire to send us off.

Flourless Chocolate Cake

The Gourmet Cookbook, adapted by Laura Chang

 Your browser may not support display of this image.8 ounces bittersweet chocolate
2 sticks (1 pound) unsalted butter
1 1/4 cup sugar
6 large eggs
1 cup unsweetened cocoa powder, plus additional for dusting

1/2 tsp vanilla extract (optional)
 Your browser may not support display of this image.

Put rack in middle of oven and preheat oven to 350°F. Butter 10-inch  springform pan, and (optional) line bottom with buttered parchment or wax paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water, melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs one at a time, whisking well after each addition.  Sift cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake 35 to 40 minutes, or until top has formed a thin crust and toothpick inserted in center of cake comes out with moist crumbs adhering. Cool cake in pan on a rack 10 minutes, then remove side of pan. Invert cake onto plate and reinvert onto rack to cool completely.

Dust cake with cocoa powder before serving. (Cake keeps, after being cooled completely, in an airtight container, for several days.)


This can also be made in 8-inch cake pan, using half the ingredients and baking about 30 minutes.