Chocolate Ganache

Chocolate ganache is so versatile yet so simple to make.

It can be drizzled over cakes for a glossy glaze, whipped into a creamy chocolate frosting or cooled and rolled into chocolate truffles.

Only two ingredients are needed to make ganache: chocolate and heavy cream.

Flavorings can also be added but it's essential that they contain no water or they will ruin the chocolate. If you want to flavor the ganache use liqueurs like Grand Marnier (orange) , Kahlua (coffee) or Kirsch (cherry) - two or three tablespoons are all you need.

It's also your choice what kind of chocolate you use. My preference is dark but semi-sweet or milk would work just fine.

Chocolate Ganache
12 ounces chocolate, chopped into small pieces
1 cup heavy cream
optional - two or three tablespoons of flavored liqueur

Place chocolate in a large bowl. 

Heat the heavy cream in a small pan over medium high heat until it comes to a boil.

Remove the cream from the heat and immediately pour it over the chocolate.

Stir the chocolate until it is completely melted and smooth and glossy. If you want to flavor the ganache, add the liqueur.

Glaze:
Let the chocolate cool to the desired consistency and pour over cakes or cupcakes.

Frosting:
Let the ganache cool completely and then whip on high speed until the color lightens and it is smooth and creamy.

Truffles:
Cover the ganache with plastic wrap and let it chill in the refrigerator. Scoop a small amount at a time and roll into balls. The balls can then be dipped into melted chocolate or coated with confectioners sugar or cocoa powder. 

Freezing Baked Goods

Wrap the scones individually with plastic wrap before placing them in a plastic freezer bag.

I just made a batch of Scottish Oatmeal Scones with currants for Ken who is a dear family member.

Knowing that that he won't be able to eat them all at once and wanting them to stay fresh,  I prepared them for freezing by individually wrapping the scones in plastic wrap and putting them into a freezer bag.

Baked goods freeze very well and now Ken has a stockpile of scones and he can eat them at his leisure.

When Ken wants to have a scone all he has to do is pull one out of the freezer and let it thaw to room temperature or unwrap a frozen scone and heat it in a microwave for 20 to 30 seconds - so easy and so good with a cup of tea.

Be sure to write the date on the bag. Frozen baked goods are best enjoyed within two months of freezing.

Scottish Oatmeal Cranberry Scones

These oatmeal scones are tender, hearty and simple to make. Enjoy them in the afternoon with a cup of tea or for breakfast with a side of fruit. They would also be a great addition to a brunch.

Today I'm taking them as an afternoon snack for my carpool. The kids are always famished after school and the scones will give them a burst of energy and hopefully the incentive to work on homework as soon as they get home....Maybe that's wishful thinking.

Scottish Oatmeal Cranberry Scones
(makes 16)

1 1/2 cups flour
2 cups old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon sea salt
4 teaspoons baking powder
2/3 cup dried cranberries
1 egg
1/2 cup butter,  melted
1/3 cup milk

Preheat the oven to 425 degrees.

In a large bowl combine the flour, oatmeal, sugar, salt, baking powder and cranberries.

In a small bowl beat the egg and then add the milk and melted butter. Mix well.

Add the wet ingredients to the dry ingredients and mix until just combined.

Divide the dough in half and form rounds.

On a floured surface pat each round into a circle about 8 inches in diameter.

Cut each round into 8 wedges and place the wedges on a parchment lined or greased baking sheet.

Bake for 10 minutes or until dark golden brown.

Utilizing The Food We Get

A piece of crispy chicken, a biscuit, gravy and vegetables and rice. We served 361 meals today.

We had a constant line of guests at the Wednesday Community Meal today and in the end served 361 meals.

It was one of our busiest days but we managed because of our dedicated volunteers who know just what to do. 

We served crispy chicken, biscuits, gravy and vegetables and rice in addition to salad, soup and dessert. We didn't have enough cooked veggies to go around so we added them to rice so that they would go farther and everyone would get a taste.

We also had some flats of strawberries from the Oregon Food Bank that were still good but needed to be picked through.

Longtime volunteer Ann did an amazing job of salvaging the good berries and dicing them up for our guests. Looking at them after she worked her magic you'd never know that they had seen better days. With a limited budget, we have to be smart and utilize everything.

Cups of diced fresh strawberries.

Raspberry Baklava

My family was craving something sweet after dinner last night so I came up with this quick raspberry dessert that's assembled just like the wonderful Greek pastry baklava.

All you need to make it is a bag of frozen raspberries, a roll of phyllo dough, cream, cornstarch, butter and sugar. 

You could also add chopped walnuts to the recipe and substitute just about any fruit.

I served it as is but a dollop of whipped cream or a scoop of vanilla ice cream wouldn't hurt.

Raspberry Filling

1 12 ounce bag frozen raspberries
1/2 cup sugar
1/3 cup heavy cream
2 tablespoons cornstarch

Heat the frozen raspberries and sugar in a saucepan over medium heat until simmering. Keep a watch over them and periodically give them a stir.

In a small bowl whisk together the cream and cornstarch. When the raspberry mixture is simmering, add the cream mixture and whisk constantly over medium heat for two to three minutes until the mixture thickens. Remove from heat and let the filling cool a bit before assembling the raspberry baklava.

To Assemble:

Raspberry filling

1 roll phyllo dough

1/4 cup butter, melted

Sugar

Preheat your oven to 400 degrees.

In a 9x13 baking dish lay down a piece of phyllo and add a few spoonfuls of the filling on top of it. Spread the filling all over the phyllo using a knife or spatula. 

Top with another sheet of phyllo and brush it with butter. Add a light sprinkle of sugar.

Top with another layer of phyllo and spread with more raspberry filling.

 Keep repeating until you've used up all the filling and phyllo. End with two sheets of phyllo and brush with butter.

Note: If you want to add chopped walnuts to the recipe, add a sprinkle of them when you add the sugar.

Bake for 12 to 15 minutes until golden brown.

Fondant And Edible Ink Cake Decorations

I was recently asked to decorate a birthday cake for a computer programmer with computer logos and symbols and I was honestly stumped for a while.

I first thought I could use royal icing but I wanted something that would allow me to create sharper lines so I decided to draw the images onto rolled fondant using edible ink markers. The fondant was smooth, easy to roll and the ink took to it nicely and dried quickly.

My only complaint is that the ink in the markers wasn't always as vibrant as I liked. Sometimes it looked a bit translucent.

And, I guess I do have one more complaint - I wish I could draw better. Drawing isn't my forte which is why I'd like to try painting onto fondant using brushes and food coloring. Maybe something abstract?

Fondant can be purchased at cake decorating and craft stores. Knead the fondant with your hands to warm it and soften it before rolling.

That small ball of fondant went a long way. I rolled the fondant on a sheet of parchment paper.

I used cookie cutters to cut different shapes.

Americolor edible ink pens.

Let the ink dry completely before adding the decorations to your cake.

Layered Cake Trick

An easy layered cake.

I received a birthday cake request for a cake with "lots of layers like a torte," and filled with raspberry, cream and chocolate ganache.

"Lots of layers" on a cake can be tricky if you bake regular sized cakes and then slice them to achieve more layers. Slicing cakes can be frustrating. It's a task to get them cut evenly, even if you use a serrated knife and really concentrate.

Then there are the crumbs that fall everywhere and the hold your breath moment of lifting the layers apart without them breaking.

Well, you don't need to stress because of this simple trick: bake thin cakes to create the individual layers.

I used two batches of "The Greatest and Easiest Chocolate Cake," to bake five thin 12-inch cakes. I filled the cake pans just 1/4 full and reduced the baking time by half. Let the cakes cool a bit in the pans before inverting them onto cooling racks and letting them cool completely before stacking.

These cooled layers are a breeze to lift and stack. Yeah! A cake with "lots of layers like a torte," and it didn't induce tears.

A just baked layer. It's just about half the height of the pan.

It's important to let the cakes cool completely before stacking. It is ideal if you can make and bake the cakes the night before and stack them in the morning.

Raspberry filling on the first layer.

Chocolate ganache on the second layer.

Vanilla cream on the third layer.

More raspberry filling on the fourth layer and a coating of light chocolate buttercream.