Chocolate Cake

One of the basic and versatile desserts today is chocolate cake. Chocolate cake is the standard birthday cake, typically two or three layers, and iced and filled with a chocolate or buttercream frosting. Cake decorating is a up-and-coming hobby, so chocolate cake is now an experimental dessert as well as continuing to be a classic. Cake's history goes back hundreds, or perhaps thousands, of years. Its simplest form and definition is flour mixed with eggs and fat, sweetened with honey or sugar, and baked. As new flavors were discovered and created, different variations of cake, like chocolate, vanilla, and coconut, arose. Chocolate cake is said to have originated around the same tame chocolate itself was invented (opposed to just cacao beans). Chocolate cake has been the inspiration and base for many other desserts, like a chocolate trifle, fudge brownies, and a chocolate molten cakes. Asking around for the best chocolate cake can provide numerous answers and heated discussions. Many people judge the goodness of chocolate cake differently, such as on moistness, grandeur, quality of ingredients, and other flavorings within the dessert. Chocolate cake can be made from a box or from scratch, which always seems to taste a little bit better. Try the delicious chocolate cake at Bacchanalia, or the Very Good Chocolate Cake at Watershed Inc., both located in the metro Atlanta area. There are so many add-ins and variations on chocolate cake like:

-Add bananas or peanut butter

-Elaborate layer cakes with different icings or ganache

-Adding chopped nuts or coconut

-topping the cake with pieces of hard chocolate or fondant creations

-Adding unique flavors, such as pumpkin, mint, or marshmallow

A basic recipe for chocolate cake is as follows:

Ingredients

U.S.

Metric

Conversion chart

• 1 1/2 cup(s) sifted cake flour
• 1/3 cup(s) Dutch-process cocoa
• 1 teaspoon(s) baking soda
• 1 cup(s) sugar
• 1/2 teaspoon(s) salt
• 1 cup(s) strong brewed coffee, warm
• 1/3 cup(s) light olive oil
• 1 1/2 teaspoon(s) vanilla extract
• 1 tablespoon(s) aged balsamic vinegar

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Directions

1. Heat the oven to 400 degrees F. Lightly coat an 8-inch round cake pan with softened butter and dust with all-purpose flour. Set aside. Whisk the cake flour, cocoa, baking soda, sugar, and salt together in a large bowl and set aside. Stir the coffee, oil, vanilla, and vinegar together and whisk into the flour mixture just until smooth.
2. Pour the batter into the prepared pan and bake in the center rack of the oven until a wooden skewer inserted in the center comes out clean — 25 to 30 minutes. Cool completely in the pan on a wire rack. Serve the cake, iced with about 1 cup Deep Chocolate Glaze. Cake can also be served plain alongside whipped cream or coffee ice cream.

Beignets

Planning a trip is always filled with cries of "Can we do this?" and "Can we go there?" Planning a trip to New Orleans is no different, but one of the unanimous decisions is to visit Cafe du Monde, the beignet center of the country. Beignets are a Cajun/French breakfast item now popular throughout the South. A beignet is essentially a deep-fried pastry or square of dough that is served with a thick layer of powdered sugar. They are always served piping-hot with extra powdered sugar. Beignets may have a light texture with a air pocket in the center, or it may have a cake like consistency. Beignets go back hundreds of years, being traced back to Spanish cuisine that led diffused to France and later the Cajun population of Louisiana. They are a simple dessert, and have not evolved much from their advent because of their few, but delicious elements that appeal to all of the senses. The smell of the sweet sugar melting a hot square of dough. The feel of warmth and steam emanating from the freshly broken pastry. The sizzling of the dough squares being dropped into the fryer. The golden brown color speckled with pure white drops of powdered sugar. And last but not least, the taste of the components all coming together into one classic brunch indulgence. Beignets are most often the center of a meal, only being served with coffee and orange juice. Beignets can often be found a brunch menu, but are difficult to master. However, Serpas restaurant and Henry's Louisiana Grill, both located in the metro Atlanta area, seem to have gotten it right. Beignets really do not have any notable variations, and the following is a classic recipe:

INGREDIENTS:

1/2 cup water 1 tablespoon yeast 1/4 cup shortening 1/2 cup sugar 1 teaspoon salt 1 cup boiling water

1 cup evaporated milk 2 eggs, beaten 7 1/2 cups flour 1 quart vegetable oil for frying 1 cup confectioners' sugar for dusting

DIRECTIONS:

1.	Pour 1/2 cup room temperature water into a small bowl. Sprinkle the yeast over the water and let stand for about 5 minutes to dissolve.
2.	Combine the shortening, sugar, and salt in a large bowl. Pour the boiling water over the shortening mixture and then stir in the evaporated milk. Wait for the mixture to cool down until it is lukewarm. Then, add the yeast and water mixture and beaten eggs.
3.	Slowly mix in the flour until the dough forms a ball. Cover the dough with plastic wrap and refrigerate for 30 minutes to 1 hour.
4.	Working with a small portion (a little larger than a baseball) at a time, roll out the dough 1/8-inch thick. Cut the rolled out dough into strips 2 to 3-inches wide, then cut again in the opposite direction and at an angle, making diamond shapes.
5.	Heat your oil for frying in a deep and wide, heavy-bottomed skillet over medium-high heat to 360 degree F (180 degrees C).
6.	Slide dough slowly into the oil to avoid splattering and deep fry until they puff up and are golden brown, 3 to 5 minutes. Carefully remove onto a rack with paper towels underneath and allow to cool until you can handle them. Place in a clean paper bag with confectioners' sugar and shake gently until covered generously or, use a sifter to dust the beignets with powdered sugar. The following video provides a tutorial on how to properly fry beignets:

S'mores

What are three items that are always brought along for the camping trip? Graham crackers, marshmallows, and chocolate bars. These three ingredients make up a classic American treat: the s'more. S'mores were most likely the result of some crafty Girl Scouts sitting around a campfire. Their name comes from the request for "some more" of the fun dessert. S'mores are sometimes thought of as a Western or Southern American dessert because of the association with campfires, camping, and quick finger foods. S'mores are a very versatile dessert, but the most common and simplest way to prepare it is to: (1) Roast a marshmallow to the desired doneness, (2) Place the cooked marshmallow on a graham cracker, and (3) top the marshmallow with a piece of chocolate and a second graham cracker. Be prepared: S'mores are a very messy and sticky food, but fun is had by all during preparation. There are so many different and unique twists to put on a s'more like:

-Try using thin, wafer-like cookies in place of graham crackers.

-Use different flavors of chocolate, like dark chocolate, caramel chocolate, or white chocolate

-Use a hot flavored sauce or spread in place of the chocolate, like chocolate syrup, caramel sauce, or even strawberry sauce or peanut butter

-Add a couple pieces of fruit, like caramelized banana

S'mores are also the inspiration for various desserts and snacks like S'mores granola bars (pieces of marshmallow and chocolate chips), S'mores flavored goldfish snacks, and S'mores sundaes.

Cobblers

On a recent trip to a nearby restaurant, I happened to glance up at the blackboard that displays the daily specials. One of the dessert specials that evening was berry cobbler. As I was looking through the dessert menu, I noticed a chocolate cobbler and another seasonal fruit cobbler. Why is this dessert so prevalent? Well, it is a classic Southern dessert. Peach, raspberry, blueberry, and so on. Name a fruit, and it can be made into a cobbler: "a deep-dish fruit pie with a rich biscuit crust." (dictionary.com) There are many variations on cobblers, such as crumble or crisp. The topping may literally be a crumble opposed to a flaky dough layer. Cobblers are extremely simple to make and came into American history very early. Cobblers are the English colonists' adaptations of their classic dessert recipes when the ingredients they needed were nowhere to be found. Cobblers are made with whatever is available, hence the use of seasonal fruit. Cobbler is typically served with vanilla ice cream. Since the colonists' time, cobblers have become less fruity and more decadent and savory, using fillings from tomatoes and corn to turkey and beef. Obviously, the regional specialty of Atlanta is peach cobbler, which can be found at Mary Mac's tea Room. For a twist on the original flavorings, use a different fruit, such as nectarine or apricots, or use a unique crust, like muffin or a granola crumble (Southern Living Magazine).
To make a fruit cobbler:

Ingredients

• 1 cup sugar, divided
• 1 1/2 tablespoons cornstarch
• 6 cups fresh berries (raspberries, blueberries, blackberries)
• 1 1/2 teaspoons grated lemon rind
• 1 cup all-purpose flour
• 3/4 cup self-rising yellow cornmeal mix
• 1/3 cup butter, melted and slightly cooled
• 1 cup milk

Preparation

1. Combine 1/3 cup sugar and 1 1/2 Tbsp. cornstarch in a small bowl. Combine berries, cornstarch mixture, and lemon rind in a large bowl until well blended; spoon berry mixture into a lightly greased 2-qt. baking dish.

2. Combine flour, cornmeal mix, and remaining 2/3 cup sugar in a medium bowl. Stir in butter and milk until blended. Gently spread batter evenly over berry mixture.

3. Bake at 350° for 40 to 45 minutes or until a wooden pick inserted in center of topping comes out clean. Serve warm.

Southern Living, AUGUST 2006

New York Style Cheesecake

Rich. Creamy. Velvety. Three words typically used to describe a northern dessert staple: Cheesecake. A cheesecake consists of a crust, most often chocolate or graham cracker, and a custard-like filling which can be a variety of flavors. New York cheesecake keeps it simple, traditionally only being made with a few quality ingredients and no fancy flavorings, including sour cream, cream cheese, and heavy cream. Cheesecake has been around for centuries, and continues to be a sweet treat that never gets old. It is documented in the first century a.d. in Rome. Back then it was called libium, and only had three or four ingredients: cheese, flour, eggs, and sometimes honey. There have been restaurants created around this specialty, specifically the Cheesecake Factory, a wildly popular national chain, now serving multiple flavors daily, including traditional New York cheesecake. New York Style cheesecake can be found in many companies around Atlanta, such as the Atlanta Cheesecake Company and Southern Sweets Bakery. Cheesecake is an extremely versatile dessert to which multiple flavorings and toppings can be added. For example, at Vinny's on Windward in Alpharetta, Georgia, a lemon-ricotta cheesecake is served in an almond shortbread crust. or try the pumpkin cheesecake at Pricci. It is glazed with bittersweet chocolate and candied hazelnuts.
For a classic New York Style Cheesecake:

Cake:

6 large eggs
1 1/2 C sugar
2 lbs. (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1/2 pint sour cream
1/2 pint heavy cream
juice of one lemon
1 Tablespoon vanilla extract
2 heaping Tablespoons flour

Crust:

1 1/2 C crushed vanilla wafers (you can also use crushed graham crackers, or digestive biscuits)
6 Tablespoons melted butter
1/2 C sugar

Preheat oven to to 425°.

Add eggs, sugar, cream cheese, sour cream, heavy cream, lemon juice, vanilla, and flour to mixer. Beat (on low to to low-medium speed) thoroughly, until completely smooth.

While cake mixture is beating, make the crust.

Mix crust ingredients together in small mixing bowl. Pour into 9" spring form pan, pressing into place with your fingers or the back of a spoon. Chill in refrigerator for 15 minutes.

When crust is cool, and cake is thoroughly mixed, pour batter into the pan over the back of a big spoon, so the batter does not disturb the crust. Let it rest for 5 or 10 minutes.

Bake in 425° oven for 15 minutes. Then turn oven down to 275° and bake for 1 hour. Turn off oven. Do not open the oven door for 2 hours! After the 2 hours are up, remove cake and refrigerate.

Apple Pie

Apple pie is one of the most American desserts in existence. Apple pie is not so much specific to a certain are, but rather a symbol of the entire country. Pie is defined as "a baked food having a filling of fruit, meat...etc. and often topped with a pastry crust." (dictionary.com) The pastry crust may be better known as a lattice top, the crisscrossed dough on top of a pie. Apple pie is a dessert that dates back to the fourteenth century. Obviously the recipe was extremely different and simplified, but it still resembled a pastry shell with apple filling. Today, apple pie generally includes cinnamon or a streusel top and is accompanied by vanilla ice cream and a mint sprig. It is generally served as a classic Thanksgiving dish or simply a treat during the fall months. Of course, like any other traditional food, apple pie has its many twists and variations. Fried apple pie is common throughout the South, and caramel is typically an added flavor. Looking for a twist on apple pie? The Sundial Restaurant Bar and View in downtown Atlanta serves a fried apple pie served with vanilla ice cream, caramel sauce, and pecan brittle.

The following recipe is for traditional apple pie:

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 cup shortening (recommended: Crisco)
• Ice water
• Filling, recipe follows
• Serving suggestion: warm with vanilla ice-cream

Directions

Preheat oven to 375 degrees F.

In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture ofcornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix.

Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling.

Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie.

Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream.

Filling:

• 1/2 cup to 1 cup all-purpose flour
• 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans)
• 1 cup white sugar
• 1 cup brown sugar
• 1 teaspoon cinnamon
• 2 tablespoons butter

In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated.

Yield: 4 to 6 servings

This video is a tutorial showing how to make a lattice top for a pie: