I mentioned before in my blogs how I can be brilliant. Now, I am not an arrogant person who can't stop talking about my accomplishments. Instead, I think my own brilliance is such an anomaly that I can't help but talk about it when it surfaces.
So, last week when I went to work, I was stopped at the door by my boss who told me I was reassigned to a class that was legendary for their loud noise and inability to be tamed by a teacher. My sweet little 2's and 3's that I so lovingly tamed and taught were handed over to new teachers and I was thrown to the four-year-old wolves. And, I admit, they chewed on me for a few days, despite my defensive tactics.
But then today...today came. I decided this morning that I was up for this. After all, I've been trained by my own son, who takes the blue ribbon for his stubborn, inability to comply. The boy and I have survived each other for 6 years and are both better people for it. So, these kids can't possibly knock me off my game.
I went to work with an icy heart, ready to deny all requests and restrict all freedoms.Just so you know, this class is full of great kids- truly. It's my job to harness the great and diminish the not-so-great. Well, the most outstanding not-so-great habit in this class is tattling. No student in that class can move without someone tattling on them. These kids love to tattle so much that they make tattles up, just to hear themselves talk. So today...they met "The Tattlebox." In one short day, the tattlebox has completely changed the dynamics of this class. I redirect these kids to the tattlebox and they stood in an orderly clump waiting their turn to draw a picture of whatever offense to put into the tattlebox. I counted 23 tattles in 2 hours. One kid just stuck in a drawn picture of a dog...whatever that means. Was he called a dog or someone stuck their tongue out like a dog, maybe? In any case, they were not able to distract me or anyone from the teaching that I was trying to do. Amazing thing, that tattlebox. I suggest one for every home. Now, if I can just get them to sit on the carpet...
So, the CACake. Love it!!! I was apprehensive (like most) about the prunes, the liquor, the whole flambe scenario. But, TWD is hard to keep up with since I go to class 2 nights a week right now. So, I knew I needed to push onward. And, I am so glad I did. I used a small bottle of cognac that I got at the ABC store for $3. Plumped and fired-up the prunes. I wasn't sure whether or not to mush the prunes, so I did. I wish now I had gone ahead and made the chunks a bit finer.
Something about the harshness of the bittersweet chocolate with the sweet fruity taste is really delicious. I wish the glaze were a bit sweeter (semisweet, maybe), but I love the whole she-bang. Glad I have some left for dessert tonight, in fact.
TWD: Chocolate Armagnac Cake & the 4's.
Posted by Janet Labels: cake, chocolate, cognac, prunes, twd
How can I say this nicely, but with conviction. I did not enjoy the black-and-white-inside-out-too-much-work-for-not-much-reward cake. I thought the cake was dry, even though I only baked it for about 22 minutes. I liked the frosting okay. I wish the texture of the cake had been better. I'm not sure why it's texture is off. And after refrigeration overnight, I didn't think it was very fudgy, either. No fireworks over this one.
UPDATE: Dorie mentions in her book that many people prefer this cake at room temperature. I am one of them. The cake was not dry as when it was cold...strange.
So, I have learned that I am at my most brilliant when I am baking and when I am in the shower. I come up with solutions that I've been seeking for days or weeks. My internal prose is musical and delightful in composition. I am able to express emotions elegantly and concisely. But, as soon as I put down the frosting wand or crank the shower knob to off, I lose it. All of it. And then my words revert back to bland and my thought-processes return to that old, tired box.
So, getting to the TWD cake. I don't know (yet) how good it tastes. I got it finished in the nick-of-time before I head out of the kitchen this Tuesday evening. It looks pretty good and I love when there are chocolate chips in the chocolate batter. I'm not sure about the marshmallow frosting (it's a little sickening-sweet to me), but I know Jim and kiddos will think it's swell (high praise during the Brady Bunch days of my childhood). I know I was sweating bullets wondering if the sugar syrup would get up to 142. I was happy that it did when the egg whites were ready. Whew!
I may get my photo up on here, but it's kind of lousy (as most of my shots are).
So. I admit it. I skipped last week. I've been out of town, I'm a busy mom, I have a cat...take your pick at whatever excuse you want. Truth is, I started this "structured baking project" so that I could expand my culinary limits and taste new flavors. But, I frowned a bit at the gingerbread. I don't like molasses and I'm not fond of gingerbread, in general. In fact, my gingerbread house recipe is sort of a sugar cookie recipe with some ginger, cinnamon, and cloves thrown into it instead of a pure breed.
But this week I was happy. Peace and chocolate?! I know nothing makes me more peaceful than a smidge of chocolate sometimes. I love this recipe. I am tempted to vary these with peanut butter chips next time. I think we should let the troops pass these out because who could eat one of these beauties and not smile?
Ruby-red...sweet-tart...who doesn't love raspberries? These beautious berries are Jim's favorite. His mother grows them, in fact. I considered using strawberries when I saw they were a tad cheaper at Trader Joe's. But I knew that his approval would be diminished. So, I got the juicy little gems. I didn't reveal the surprise of this sponge cake until he came sniffing the berries from a mile away. I had to give away the secret. He was delighted when I shared the remaining berries with him. The few berries was a small cost compared to the dimpled pleasure that his smile gave me. This is the stuff that keeps my marriage happy, I believe.
In truth, I thought this cake was a lot of work to prepare. Heating up the egg/sugar mixture and all...whew! But, I really had no problem with the top falling or with slicing it in half to scoop out the innards. All worked out. My trouble started when it was time to frost the top and sides. I wish I had just frosted the top, because there just was not enough glorious cream for the sides. So, the cake is very ugly. But, delicious and so light that you feel like you could eat the whole thing without getting full. I'm starting to think that my best food outcomes are just gonna be ugly.
As pigeon would say, this is a taste sensation! If you know pigeon, you must live a life immersed in children, as I do. He speaks of hot dogs, I speak of this delicate tart.
I admit, when I got to the "ground almonds", I panicked a little. Does this mean the mortar & pestle kind of grinding? I don't have the tools or time for that sort of work. So, I improvised.
I took my blanched almond slivers and put them through the food processor. Almond dust, yes. Ground almonds, not really. I poured 
them into a baggy and whacked and rolled t
hem with my marble rolling pin. I've never rolled dough or crust with this pin, but it's great for grinding things. So, here's a shot of my wrinkley-looking hand (I swear I am not old yet) with the fruit of my efforts. Good enough! While doing this, I had the image of an old mill with the horse working in a circle to grind the wheat...my results were not terribly fine, but now I see they worked.
I used pears canned by my mother-in-law, so I had home-poached pears without the work!
Here's a shot of the finished tart that Jim and I think is wonder. The beauty in this tart is the rich, almost satiny filling with the light pear texture. Surprising how this tart was not too sweet, but was very rich at the same time. Yum. I leave for England in a couple days, so I get to leave this beauty behind to be devoured by those whose hips can afford the calories.
FYI- this is a 10-inch tart pan, so it's not to Dorie code, but it worked fine.
Okay- so I made it and wanted to post about it. I am not officially added to the TWD group, so I don't feel too bad about being late. I will add though, that I do have some worries over my waistline joining this sort of group. I decided to portion the recipes smaller.
So, here's my sweet petite cheesecake. LOVED the recipe and the results!! You can see the crack that settled. The crack worried me, but the texture....ooh, so silky smooth. And so light. I've never had such a light texture in my cheesecake! My lukewarm feelings for plain cheesecake has been changed by this recipe. I am now a fan.