Chocolate Croissant Bread Pudding

Last week the Masters golf tournament took Augusta by storm. By that I mean the entire city was consumed by golf mania, Bill Murray was in town, and there were tornadoes.

I baked every night from midnight-9am or so, and my sleep schedule was so messed up it was hard for me to do much of anything but bake and lie around pretending to read (but mostly staring out of the window and sighing occasionally.) Forget drawing, screen printing, hanging out or blogging- all that took way too much energy.

Eric and I got to check out the National golf course for a couple hours Tuesday evening. We felt like such impostors walking in the place (I don't even own a polo shirt). I expected-I don't know-the Emerald City of Oz, I guess. A green aura did exist everywhere I looked, from the pristine grass to the sophisticated "bleachers" and grown up "snack bars," but overall...it just looked like a golf course to me. With some very nice azalea bushes, I might add.

I felt sorry for all the hired labor scampering around picking up individual pine needles off the ground...the storm from the night before knocked not a few pine trees and azalea bushes around.

I was baking during the storm, and around 3am the power went out in the restaurant. I started screaming "NO NO NO NO NO NO! Come back! Please! NoooooooOOO...." I am very vocal when I bake, seeing as I am alone and all. I had a horrible vision of the kitchen staff walking in the kitchen and all the unbaked dough taking over the kitchen, with poor Mikaela's feet sticking out from under the mass like the Wicked Witch of the East.

Fortunately for me, the power came back 5 minutes later.

Every day I made about a million croissants for breakfast parties, and by the end of the week we had quite the surplus of old croissants. I cast a glance around the ol' internet, and found this recipe for chocolate croissant bread pudding on the Food Network site. Friends, I tell you: at least 7 people have told me, unsolicited, that this stuff is bliss on a fork. And not all of them what you might call "bread pudding people." I am definitely a bread pudding person, it's actually my newest obsession, so I'll share this recipe with you. It's super buttery and soft, like a croissant. With chocolate!

And in a later post, look forward to yet another BP recipe I made during golf week.

Get some.

Chocolate Croissant Bread Pudding adapted from Food Network site

Preheat to 350.

I made this recipe times 3 in a massive pan, you should use a 9"x13" baking pan.

1 stick unsalted butter, room temperature.

1 cup sugar

1 1/2 teaspoon cinnamon

1 teaspoon vanilla extract

5 large eggs

2 cups heavy cream

1 cup whole milk or half and half

8-12 croissants, depending on the size (you'll want to fill the bottom of the pan with a layer of loosely placed 1-inch-croissant-pieces about 2 inches deep.)

1 cup bittersweet or dark chocolate, chopped small.

I used croissants that were baked stuffed with chocolate, so I skipped the extra cup of chocolate.

In a large food processor or a stand mixer fitted with the paddle attachment, mix the sugar and cinnamon. Add the butter and mix until well blended. While the mixer/processor is running, add the vanilla, and then the eggs one at a time, mixing well between each. Scrape down the bowl and, with the machine running, slowly pour in the heavy cream and milk. Scrape and blend well.

Butter the baking dish and scatter the 1-inch croissant pieces in the bottom, about 2 inches deep. Scatter the chopped chocolate over the croissants and mix gently. Pour the custard mixture over the the croissants and let sit for 10 minutes, pushing the croissants down into the custard occasionally. The custard should cover all the croissants with croissant islands poking up in the liquid.

Cover the bread pudding with foil and bake for 35 minutes. Uncover and bake for an additional 10 minutes. The bread pudding is done when it's puffed up and a knife inserted in the middle comes out clean. Let cool slightly and serve. It's also great reheated later.

Oh, and I pretty much ate only sugar the whole week, because I was surrounded by dessert all "day" long. And while that might sound like your dream diet, I felt lousy every time I ended a shift, and left swearing I wouldn't repeat the sugar binge again during the next shift. So this week I'm trying to avoid sugar and to eat lots of fruits and vegetables. It feels good.

Best Blueberry Banana Muffins

I always think I can combine two or three recipes to come up with my perfect muffin. So far my attempts at a banana blueberry muffin that has yogurt and oatmeal and whole wheat flour in it have all baked up as little flavorless lumps.

I decided to adjust my sights a little. Banana and blueberry were givens, as those are two things I have in abundance because I cannot survive without an abundance of bananas (brown speckled and ripe) and blueberries (frozen- from my childhood home blueberry farm). Yogurt was in the fridge and whole wheat flour on the counter, so I decided to forego only the oatmeal. Which I suspect was the culprit anyway...

When I first started baking, Martha was my muse, and so it's only fitting that I turned back to her in this moment of need. Thus, I adapted her Healthy Banana Blueberry Muffin and found them AWESOME.

These muffins bake up fluffy with perfectly rounded tops, studded with blueberries and banana bits. They tastes buttery. Complex. Delicious. I ate like 4 within an hour of taking them out of the oven. I wish that was an exaggeration.

Blueberry Banana Muffins

1 cup whole wheat flour

1 cup all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 stick butter, room temperature

1/3 cup brown sugar, packed

1/3 cup granulated sugar

2 eggs

2 or 3 very ripe bananas, mashed- 3/4 cup

1/3 cup vanilla yogurt

1 tsp vanilla

1.5 cups blueberries (frozen is fine)

Preheat the oven to 350 degrees. Use a spray oil to grease a 12-cup muffin pan. You can also butter and flour the pan or use cupcake liners.

Mix the flours, baking soda and salt in a medium bowl. Mash the bananas and mix them with the yogurt and vanilla. In a large bowl using a hand mixer, or in the bowl of an electric mixer, cream the butter and sugars until fluffy (about 5 minutes). Add the eggs one at a time, mixing until incorporated. Alternate adding the dry and wet ingredients, mixing between each addition until just blended. Don't over-mix. Stir in the blueberries and divide the batter evenly among the muffin cups, filling each to the top.

I made a ripe-banana shrine to these lovely, lovely muffins.

Also, I've been listening to this song non-stop and I thought I'd share. Zach Hurd- Changing Landscapes

Chocolate Turtle Cheesecake

I think we can all agree that it's hard to know what to get dads on gift giving holidays. And no matter how much my dad actually loves getting socks, I still feel like a schmuck every fathers' day, birthday and Christmas as he opens his gift and feigns surprise. "Just what I wanted! Socks! I was afraid you were going to break from tradition and get me something else this year..."

Which is why it's nice be able to hand him an additional package, one that I can identify with desiring. Dad's favorite candy is the delicious chocolate turtle.

photo from Demet

Chocolate covered-caramel smothered-toasted pecans are dad's idea of a good time. And if we're lucky, he'll gift us with one chocolate turtle each.

photo from Beware the Cheese Photography

We can only assume they're called turtles because of the vaguely turtle shape... although if I ever see turtles that look like this in my local pond, I'm going to have serious questions for our waste management center.

While I'm of the opinion that nuts ruin many a perfectly good dessert, I think this is a pretty winning combination. It's an incredibly easy way to dress up a dessert, too, just add chocolate, caramel and pecans. Plain old vanilla ice cream becomes a turtle sundae! Chocolate cake gets a turtle makeover! Turtle brownies! And the reason we're here today: Turtle Cheesecake.

I think a lot of people are intimidated by cheesecakes because of the long bake time, the longer cool and chill time and the very real risk of crackage. However, a cheesecake is pretty non-fussy when compared to cakes and tarts. After the crust, it's just mix-and-go! The only secrets are planning ahead and a water bath. I now use a water bath every time and cheesecake fissures are a thing of the past. And the beauty of the turtle cheesecake is that even if there are cracks, they're hidden under the turtle topping.

Turtle Cheesecake, recipe adapted from Dorie Greenspan and Emeril Lagasse

Preheat the oven to 325 degrees.

First, prepare the crust:

2-3 cups finely crushed oreos (depending on how thick you like your crust) (a food processor makes this so easy!)

6-10 T melted butter (don't over-do the butter when it comes to an oreo crust. Add it until it just sticks together when you pinch the crumbs, before it looks all moist.)

Combine the butter and the oreo crumbs, then press the mixture to the sides and bottom of a springform pan. Bake the crust for 10-15 minutes. Let it cool while you make the cheesecake filling.

Filling Ingredients:

2 pounds cream cheese, room temperature

1 1/3 cup sugar

4 eggs

1/2 tsp salt

1 1/3 cup sour cream or heavy cream, or a combination of the two

1 tsp vanilla

1 cup semi sweet chocolate chips or (preferably) roughly chopped dark chocolate

Place a pot of water on the stove to boil for the water bath. Get out a baking or roasting pan large enough to fit the springform pan.

In a stand mixer, using the paddle attachment, mix the cream cheese until smooth. Scrape down the sides of the bowl, add the sugar and mix a minute more (the smoother this batter is, the better). Scrape down the sides and add the vanilla and eggs, blending well between each addition. Finally, add the salt and heavy or sour cream and mix until smooth. Stir in the chocolate chips.

Pour the cheesecake filling into the crust and smooth the top. It's a good idea to put aluminum foil around the bottom and sides of the springform pan to make sure that no water leaks in and makes your crust soggy. Put the cheesecake into the baking pan and pour the hot water around it so that it comes half way up the sides of the cheesecake pan.

Bake the cheesecake at 325 for about an hour and a half, until set. You can tell its set because if you shake it, the whole surface moves only slightly, opposed to the middle still jiggling. Turn off the oven and let it cool with the door propped open, still in its water bath, for about an hour. After the hour, place the cheesecake on a rack to come to room temperature. (When I'm feeling lazy but have some time, I'll take the cheesecake out of the oven after baking and let it come to room temp in the water bath.)

Chill the cheesecake in the fridge for at least four hours, preferably over-night.

Before serving, make the topping.

1 cup semi-sweet chocolate chips

3/4 cup heavy cream

2 cups pecan halves or chopped pecans, toasted

1 cup caramel sauce*

Pour the cream over the chocolate and microwave for about 45 seconds. Let sit for a minute and then whisk until smooth. Pour it over the cheesecake. Let set in the fridge for 10 minutes. Finally, sprinkle the top with the pecans and drizzle the caramel sauce over the whole thing.

*You can used a jarred caramel sauce, but of course I recommend making your own. Here's a great recipe.

You can find this and more treats over at sweets for a saturday.

Caramelized Bread Pudding with Cinnamon and Chocolate

Oh my gosh! So many people are getting married this summer! I'm estimating that we will attend at least 6 weddings this spring/summer...it's starting to remind me of the summer after college when all my friends tied the knot. I spent all my savings on gifts and bridesmaid dresses that summer.

Don't get me wrong, weddings are a blast and I'm so excited for all of our almost-married friends, but your boss starts looking at you funny when you tell him you'll need another weekend off for - "Let me guess, Mikaela. A wedding." Yup.

And that's not even the craziness thing that's happening...even crazier is that the first round of friends to get married? The ones from the summer after college? They're starting to have BABIES. Mind-blowing. BABIES. Inconceivable.

We want kids, lots of them even, but as we always say...just not right now. Sorry mom.

That said, I'll tell you what we do want right now, what marrieds and singles and parents and children all want right this very minute, even if they don't know it: We all want BREAD PUDDING.

Specifically we all want this bread pudding, and that is because it has a very high custard-to-bread ratio. Nothing is more disappointing than dry, clunky bread pudding, but I'll give you the secrets to bread pudding nirvana:

1. Chocolate layer on the bottom.

2. Only one layer of bread, smothered with butter.

3. A veritable waterfall of custard.

4. Hints of cinnamon and nutmeg.

5. And...wait for it...a caramelized top. That's right. You brulee the top before serving. Could this get any better? No! I attest it could not.

This layered bread pudding is a FANTASTIC respite from the dense bread puddings that seem to have been made from pureed bread.

The recipe is adapted from Suzanne Goin's Sunday Suppers at Lucques, phenomenal cookbook filled with recipes for entire meals organized by season. Every recipe is pure gold.

There's also a helpful video of Suzanna Goin making this bread pudding at Martha Stewart's website.

Caramelized Bread Pudding with Chocolate and Cinnamon

2 T unsalted butter, softened

5 slices brioche or white bread, crusts removed

3 egg yolks

3 eggs

1/4 cup brown sugar

1 1/2 cup heavy cream

1 1/4 cup whole milk

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 t salt

1 cup dark chocolate, chopped or chips

plus about a tablespoon of sugar for the caramelizing

Preheat the oven to 350 degrees. Sprinkle the bottom of a 9x9 baking dish with the chocolate.

Butter one side of each slice of the bread, cut it into quarters, and layer on top of the chocolate. The edges of the pieces should overlap a bit, but there should be only one layer of bread.

Whisk the eggs and egg yolks with the brown sugar, then whisk in the cream, whole milk, cinnamon, nutmeg and salt. Pour the custard over the bread slices, and use your fingers to push down on the bread slightly to make sure it's not dry anywhere.

Place the bread pudding baking dish into a roasting pan and into the oven. Fill the roasting pan with boiling water so the water comes half way up the side of the bread pudding dish. This will help it cook evenly and keep the custard smooth.

Bake for 1 hour 15 minutes until the bread is slightly puffed up and the custard is set. Let cool for 10 minutes, then sprinkle the top of the bread pudding with sugar and caramelize with a torch or under the boiler. If using the boiler, watch it carefully so it doesn't burn and the custard doesn't curdle.

Scoop out of the pan with a large spoon to serve, making sure you get all of the yummy chocolate on the bottom.

Mmmm, enjoy. Seriously, this is so good I want some right now...I know what I'll be making at the restaurant tomorrow!

New Fox Navigation Buttons!

Wooohoo! Please take note of the shiny foxy new buttons over there on your right! You may now take a stroll through my site via little foxes! If you're viewing this post in a reader, please take this opportunity to come to thefoxfix.blogspot.com to view the new site design.

It turns out I was complicating things for myself. I was googling questions like crazy, trying to mess with the html- when blogger had me taken care of the whole time. They offer the option of placing images on your sidebar with links attached. Instant buttons! I just drew my images, scanned them, sized them to 125 pixels across, and installed them as gadgets with links to my different pages. Easy peasy.

If you're having any trouble with this aspect of your blog, you can shoot me a question in the comments- I'll try to answer.

Blackout Cake

Hello! I'm sure returning readers will notice the dramatic change in header. As much as I liked my ravenous fox, I wanted something simpler, and I was kind of sick of the lettering. Also no more "magical" bakeshop. Sorry folks, seek your elixirs and concoctions elsewhere.

For posterity's sake, here is the old header:

I'm fiddling around with the design of the rest of the blog, trying to figure out how to replace the words/links in the sidebar and navigation bar with little hand drawn words and foxes. I'll let you in on a secret: I'm no great shakes at computer stuff. (I'm 25, btw, I guess I should be good at computers.) So if anybody knows how to do the custom buttons, for heaven's sake please let me know- its proving difficult.

So soon I'm going to gift you with a post that includes a list of the frostings you should definitely have in your repertoire. Silly me, I used to think frosting was just powdered sugar and vanilla and butter beaten together, (this was after I realized that there is life beyond canned frosting, which I am not knocking- rainbow chip frosting is soooo gooood). It turns out that there are so many options and techniques when it comes to frosting! I've written about most of them before so I can just link to those posts, but there's one I've neglected to tell you about. I've been holding out on you, it's true, but no more I say! I'm here to tell you about BLACKOUT CAKE with DENSE SMOOTH DELICIOUS Blackout frosting.

The point of a blackout cake is to be incredibly dark like impenetrable night. It's often called a "Brooklyn" blackout cake, presumably because there are blackouts in Brooklyn...? Hold on, let me google this.

Oh, there's lots of info on this. Apparently the cake was developed by Ebinger Bakery in Brooklyn, NY during WWII when there were, in fact, blackout drills. Every residence had to cover their windows so no light escaped and enemy planes couldn't see where to bomb-specifically where to bomb boats leaving the harbor. It was a chocolate cake with chocolate pudding filling and frosting finished with chocolate cake crumbs on top. Yum, right? Info came from this site.

This frosting is not pudding, it's much denser, with an intensely chocolate flavor. It's made with eggs, so it's very rich and the frosting stays soft even when kept in the refrigerator. This is a plus at the restaurant because all the cakes are kept in a chilled case. Basically, its brownie batter without the flour. So it tastes freaking AMAZING. I first saw it on the Oprah website, a recipe from the Chocolate Room in Brooklyn. Which I've been to and had hot chocolate, by the way. Here is my version of a Blackout Cake.

You will make the Martha One Bowl Cake from the Mocha Chocolate Cake post while the frosting is cooling.

Blackout frosting, adapted from the Chocolate Room cafe via Oprah

20 oz dark chocolate, chopped. (or chips)

3 1/4 sticks butter, cut into 1/2 inch pieces

1 1/2 cups sugar

dash salt

8 eggs

instant thermometer or candy thermometer.

Pour a couple of inches of water in a pot and heat over medium heat. Place the chocolate and butter in a heat-proof bowl and set it over the simmering water, stirring occasionally, until the butter and chocolate are melted and completely combined. Set aside.

Crack the eggs in another heat proof bowl, then add the sugar and salt and whisk thoroughly. Place the bowl over the same simmering water and heat, whisking constantly, until the temperature reaches 160 on an instant thermometer. This is the only tricky part- keep whisking or it is HIGHLY LIKELY that the eggs will start to curdle. If the eggs do curdle a little, all is not lost- you can blend the eggs with a blender or an immersion blender to make them smooth again.

Strain the egg mixture into the chocolate mixture using a fine-mesh strainer. Whisk to combine. Let the frosting cool slightly (it will be very runny) and then put it in the fridge for 2 hours, stirring occasionally, until it is thick and spreading consistency. Taste it often- this frosting is finger-lickin good.

Swirl onto your cake and enjoy every bite.

Lunch

Mmm... West African Groundnut Stew with Tartine Bread.

Stew from Sundays at Moosewood Restaurant, recipe found here. My subs: carrots instead of okra, add 1 t coriander, 1/2 t cumin, 1/4 t of cinnamon, tumeric and cardamom. DIVINE. So good for winter, served over brown rice or with rustic bread. (although this week it's in the 60's and 70's here, what???)