The Diva's Birthday Cake

Back to the Diva's birthday cake. . .

Suffice it to say the Diva likes dessert, especially chocolate, as much as I do. The richer the better. And birthdays are the perfect time to indulge. A flourless chocolate cake from The Joy of Cooking sounded perfect.

Flourless Chocolate Decadence

Makes one 8-inch round cake

Have all ingredients at room temperature, about 70 degrees 

Preheat oven to 325 degrees. Grease an 8 x 2-inch round cake pan (not a springform) and line the bottom with wax or parchment paper.

Combine in a large heatproof bowl:

1 pound bittersweet or semisweet chocolate, coarsely chopped

10 tablespoons (1 and a quarter sticks) unsalted butter, cut into ten pieces

Set the bowl in a large skillet of barely simmering water and stir often until the chocolate and butter are warm, melted and smooth. Remove from the heat and whisk in 5 egg yolks.

Beat in large bowl on medium speed until soft peaks form:

5 large egg whites

1 quarter teaspoon cream of tartar

Gradually add, beating on high speed until the peaks are stiff but not dry:

1 tablespoon sugar

Use a rubber spatula to fold one quarter of the egg whites into the chocolate mixture, then fold in the remaining whites. Scrape the batter into the pan and spread evenly. Set the pan in a large shallow baking dish or roasting pan, set the baking dish in the oven, and pour enough boiling water to reach halfway up the sides of the cake pan. Bake for exactly 30 minutes; the top of the cake will have a thin crust and the interior will still be gooey.

Set the cake pan on a rack to cool completely, then refrigerate until chilled, or overnight. To unmold, slide a thin knife around the cake to detach it from the pan. Invert the cake and peel off the paper liner. Reinvert onto a serving platter.

Store in the refrigerator, but remove 1 hour or more before serving to soften.

The cake didn't quite turn out the way I had hoped. As usual I was running behind - I went  to no less than 4 stores to find the gift at the top of the Diva's list, volunteered in Roo's classroom, went to the grocery store, etc., etc. - and didn't make the cake until after I picked the kids up at school.

The melting and mixing went according to plan and so did the baking. The problem started when I was ready to serve the cake. Even though the cake hadn't chilled long enough, I had to serve it. Bad idea. When I tried to remove it from the pan, it had a pudding-like consistency. Not quite what I expected, although it was delicious. After chilling overnight, the cake was lush and dense. But it never did look right since I was too impatient.

Note to self: make the cake the night before.

Happy Birthday to the Diva

Well, it's happened. The Diva turned 12 yesterday. Sigh.

By her own admission she had a great day. At school yesterday her french class went to Le Central, a french restaurant in Denver. The child tried escargot, moules (mussels), poulet cordon bleu, and mousse au chocolat. Not a bad start to the day.

In the afternoon, her social studies class had a fiesta during which she went down to 32 inches in the limbo. Didn't win, though. Her friend won with only 29 inches (unbelievable).

We had dinner at home - thai shrimp and lemongrass soup, cashew chicken and flourless chocolate cake (more on the cake tomorrow).

Finally, we ended the day with a trip to Zing in Boulder where she got feathers in her hair. Have you seen this? I'm not sure if it's a Boulder/Denver thing. Basically the stylist glues the feathers into the hair, the same process used for extensions. Crazy, but she was in heaven.

Best of all, she said it was the best birthday ever. It made me feel really good.

Here's the Dealio

Some fun finds for a Monday morning:

zulily - Cupcakes & Pastries up to 45% off (some of the cutest girls clothes I've seen in a LONG time)

BoCo Daily Deal - 6 cupcakes for $10 (regular price is $2.50.ea) at Kim & Jake's Cakes in Boulder

Groupon - $59 for 1 month unlimited classes plus first week of classes free (regular price $159) at CorePower Yoga

WeeklyPlus - $10 for $20 purchase at Wild Bangkok (organic thai food)

ten, nine, eight, seven, six. . .

Lose weight! Take the Special K Challenge! Watch The Biggest Loser! Make last-minute tax moves on December 31!

Blah, blah, blah.

Yes, I could stand to lose a few after the 12 Days of Christmas Cookies (what was I thinking?) and I'm always looking to save some $$$. But the HYPE! It gets old fast, plus I don't need to hear it from everybody and their brother.

Instead of focusing on the gloom and doom of the past year - upon which mainstream media did not depend until the late 80s - or making New Year's resolutions I am unlikely to keep, below are some bright spots in 2010.

1. Republicans didn't take EVERY seat in Congress
2. The Girl Who Kicked The Hornet's Nest
3. iPad
4. Waiting for Superman
5. Rescue of 33 Chilean miners 
6. US Government officially declared an end to the "combat" in Iraq
7. Sarah Shourd - one of 3 American hikers accused of espionage in Iran - was released
8. Nobel Peace Prize was awarded to Liu Xiaobo for his 20+ years working for human rights in China
9. Lady Gaga took off the meat dress
10. Early studies suggest AIDS drugs lower the risk of HIV infection

Now I will resort to the cliché and wish you a Happy New Year. But it's heartfelt nonetheless.

What's the Big Deal about Baking at High Altitude?

Travels sent an interesting question to me the other day:

I am at altitude and don't ever change the recipes in cookbooks. I noticed you mention this cookbook in other posts. Could you tell me basically what is different when baking at altitude? What you need to consider changing and why?


After growing up at sea level, baking at high altitude has been a disaster for me. Pure and simple. The cakes, muffins and cookies I've tried have turned out dry, flat and pathetic. That's why Pie in the Sky was such a revelation for me.

Before I moved to high altitude, various people told me to add a couple of extra tablespoons of flour and call it good. Um, yeah. Wish that had worked. So, what's the big deal (other than the fact that MY recipes didn't work)?

As it turns out, it wasn't really my fault; it has more to do with changes in atmosphere and humidity than poor baking skills. It's chemistry, baby.

In one of the early sections of her book, Susan G. Purdy dispells 12 myths about high altitude baking:

Myth #1 - Always substitute extra-large eggs for large or medium eggs in sea-level recipes

Myth #2 - At higher altitudes, add extra flour to all baked goods

Myth #3 - Always cut the leavening as altitude increases

Myth #4 - Cut out the baking soda at high altitudes

Myth #5 - Reduce the fat in rich cakes and cookies at high elevations

Myth #6 - Always raise the oven temperature by 25 degrees at high altitudes

Myth #7 - When using a glass baking dish, always reduce the oven temperature by 25 degrees

Myth #8 - Batter will overflow in cake pans at high altitude

Myth #9 - Cookie recipes don't need adjustment at high altitude

Myth #10 - Pie crusts don't need adjustment because they are not affected by high altitudes

Myth #11 - Pie fillings don't need adjustment because they are not affected by high altitude

Myth #12 - When using boxed mixes, you can count on their high altitude directions to work every time

Once you've read through the myths, though, there are still no hard and fast rules. Sometimes you raise the temperature; sometimes you lower it. You omit the baking soda to maintain acidity; or not. Substitute buttermilk for whole milk; sometimes.

Most resources recommend experimentation. Joy of Cooking has a special section and lays out some high altitude baking/cooking rules then sets you off on your own. Since I don't have the patience for that kind of thing, Pie in the Sky is the book for me. Purdy has already done all of the experimenting for me and her recipes work. I have nothing more to do than open the book, select a recipe and get to it. 

I wish that all of my sea-level recipes worked at altitude, but I just can't seem to pull it off. Travels, I'm jealous that you don't have to alter yours!

12 Days of Christmas Cookies - Day 11

When we made gingerbread houses yesterday, I got a double bonus. The boys' mom is one of my dear friends and we had time to visit while the kids worked on their houses. She also brought a gluten-free cookie recipe we whipped up together. They turned out great!

Peanut Butter Kiss Cookies (gluten-free)
Makes 4 (2-inch) cookies

Hershey kisses

½ cup butter 

¾ cup peanut butter
⅓ cup brown sugar
⅓ cup white sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla
1½ cup gluten-free flour mix 

½ teaspoon xanthan gum
1 teaspoon baking soda
½ teaspoon salt
granulated sugar

1. Preheat oven to 375 degrees.
2. Cream butter and peanut butter until smooth. Add sugars and mix until combined and fluffy. 
3. Add egg, milk and vanilla; stir until combined. 
4. Mix flour, xanthan gum, baking soda and salt. Stir into peanut butter mix. 
5. Form into balls and roll in granulated sugar. Bake 8-10 minutes. 
6. When cookies come out of the oven, immediately press unwrapped kisses into the center of each cookie. 
7. Remove to a rack and let cool. 

12 Days of Christmas Cookies - Day 10

Yesterday one of Roo's classmates and his two little brothers came over to make gingerbread houses. Wow, they came up with some great designs. Several attempts were made at gabled roofs but no dice. Some pretty clever solutions, though.

Raising the walls

The 3-year-old's creation. When I said I liked the gummy bear forest,
he informed me that it was a hockey game.

Roo's buddy's house.

Roo's house. Notice the power line on the toothpicks.

The 4-year-old's design. I love the flat roof and 50s vibe.

Last, but not least, the Diva's.

12 Days of Christmas Cookies - Day 9

Mexican Wedding Cookies, aka Russian Tea Cakes, are my favorite cookies, hands down. Luckily I found a high altitude recipe in Pie in the Sky that works like a charm.

Mexican Wedding Cookies
Makes about 40 (1-inch diameter) cookies
Recipe for 5,000 feet

½ pound butter
2½ cups sifted cake or all-purpose flour
½ cup sifted confectioners' sugar
½ generous teaspoon salt
1 cup finely chopped walnuts, almonds or pecans
2 teaspoons vanilla extract
¾ teaspoon almond extract
sifted confectioners' sugar for rolling and storing cookies

1. Preheat oven to 350 degrees and divide oven into thirds. Line cookie sheets with parchment paper or leave ungreased.
2. In a large bowl of an electric mixer, preferably with a paddle attachment, beat the butter until creamy and smooth. Gradually beat in flour, sifted confectioners' sugar, salt, nuts and extracts.
3. With lightly floured fingers, pinch off small lumps of dough and roll them between your palms into balls about 1 inch in diameter, then set them on prepared cookie sheet about 1 inch apart.
4. Bake the cookies for 15-20 minutes, or just until the tops are a pale golden color; don't let them get too brown.
5. When cookies come out of the oven, set the pan on a wire rack and cool 4-5 minutes. While cookies are still warm, roll in sifted confectioners' sugar to coat well. Set on waxed paper to cool completely.
6. Store the cooled cookies in an airtight container, layered with additional sifted confectioners' sugar.

They're not perfectly coated or ready for their close-up, but they melt in your mouth nonetheless. Delish.

12 Days of Christmas Cookies - Day 4

Hopefully you enjoyed (and/or endured) my foray into Wordless Wednesday. I didn't make this up; it's a practice that's somewhat common in the blogoshpere. On Wednesdays you post a photo that speaks for itself and leave it at that.

Yesterday's cookie was Chocolate-Cranberry Oatmeal Cookies, from Pie in the Sky.

Trout Dale Oatmeal-Raisin Cookies

[Recipe for 5,000 feet]

Makes 55 cookies (2-inch diameter)

Line cookie sheets with baking parchment, nonstick baking mats or lightly coat with butter.

Rack in center of oven; bake at 350 degrees for 13-15 minutes.

1½ cups plus 1½ tablespoons all-purpose flour
Generous ¼ teaspoon baking soda
Generous 1 teaspoon salt
½ teaspoon ground cinnamon
½ pound unsalted butter at room temperature
¾ cup granulated sugar
½ cup dark brown sugar, packed
2 large eggs at room temperature
1½ teaspoons vanilla extract
3 cups old-fashioned rolled oats
1 cup raisins (optional)

1. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon.
2. In a large bowl using a sturdy spoon or an electric mixer, preferably with the paddle attachment, beat the butter until soft and creamy, then beat in both sugars. Scrape down the bowl and beater, if using, and beat until smooth. Beat in the eggs and vanilla, and scrape down the bowl again.
3. Stirring slowly, or with the mixer on the lowest speed, gradually work in the flour mixture then the oats and any mix-ins. The dough will feel very stiff.
4. Drop the dough onto cookie sheets by heaping tablespoon, places cookies 2 inches apart. Bake for the time indicated or until the cookies are golden brown, the longer they bake, the crisper they will be.
5. Cool cookies on a wire rack. When the cookies are completely cool, store them in an airtight container.

I modified the recipe and added 1 cup dried cranberries and 1 cup chocolate chips rather than raisins.

Today's cookie is another sugar cookie, published in the December 2010 issue of Country Living.

Basic Sugar-Cookie Dough

Makes 24 cookies

Line cookie sheets with baking parchment, nonstick baking mats or lightly coat with butter.

Rack in center of oven; bake at 350 degrees for 8-10 minutes.

1 stick unsalted butter at room temperature

1½ cups confectioners sugar

2 large eggs

1 teaspoon vanilla extract

¼ teaspoon salt

2½ cups all-purpose flour

1. In a large bowl, beat together butter and sugar using an electric mixer at medium-high speed.
2. Add eggs, vanilla and salt, beat until combined. Reduce mixer speed to low, add flour and mix until smooth.  

We added red food color to ¼ of the dough to decorate candy cane shaped cookies. Roll dough to ¼-inch thick and use cookie cutters to shape, and decorate. Bake as directed.

A couple of Roo's friends - Doodle and Rabbit - came over to help decorate.

They started in a very traditional mode, then went all Picasso on them. 

The unusual shade of gray is the result of mixing the red and green sugars into the vanilla frosting. Doesn't look very appetizing to me, but, according to the kids, they tasted good.

12 Days of Christmas Cookies - Wordless Wednesday

Stylish Blogger Award

Boulder Locavore has just published picks for the Stylish Blogger Award. And, you guessed it, I won!

The award is bestowed by peers who feel your blog is stylish. Once you receive the award, you must complete three simple tasks:

1. Thank the blogger who bestowed the award
2. Share 7 things about yourself
3. Give the award to other stylish bloggers

A big thanks to Boulder Locavore for the award. I read her blog every day and always find inspiring (and stylish) ideas. I love the way she includes history and background about the recipes she provides, as well as interviews with fantastic cookbook authors, not to mention cookbook giveaways. Since her recipes are seasonal, recipe ingredients are easy to find and I feel great about buying local items. Her posts are a pleasure to read; such eloquent words.

Seven things you may not know about me:

1.  Beginning at age three, I begged my mother for ballet lessons
2.  I started ballet when I was four

Russian Doll, Nutcracker 1976

I'm the shrimp on the far left

3.  I danced until I was 16 and I've missed it ever since
4.  I've been a voracious reader since first grade
5.  I cried when I read Charlotte's Web in grade school

6.  My mother taught me to embroider when I was seven
7.  My first car was an early 70s black and yellow Plymouth Scamp

On to my picks for the award:

La Femme Notoire
bloesem kids
50 danska kvadrat
Where the Lovely Things Are
Paloma's Nest
one flew over
Andrea Reh
angry chicken
A Merry Mishap
inchmark
Renegade Handmade

Congratulations to all! What a happy day.

Online Shopping on the Cheap, Part 2 - Promotion Codes

A terrific follow-up to Boulder Locavore's tips on eBates to ease your online holiday shopping. I always waste too much time Googling for coupons and promotional codes. I'm grateful for the tips!

I’m honored once again to contribute a bit of thrifty online shopping wisdom to She’s Thrifty readers just in time for the holiday shopping madness!

When shopping online (always my preferred method) I have an entire formula I use to make it the least expensive possible. I already shared with you that I always start with www.ebates.com. They have a vast collection of stores, some you’d never expect, so you always do well to begin there and use them to launch you to your online store of choice (they track your purchase and automatically send you a check for the rebate from your quarterly purchases).

Step two is the Promotional Codes. I’m sure you’ve noted emails from online retailers advertising a special discount with a code to be added at check out. These promotional codes vary and change but can always bring you additional savings from free shipping to a good percentage off your purchase.

There are online coupon aggregators where you can visit, enter your store name and all known active coupons and codes will be displayed. Two I’ve found most helpful are www.couponcabin.com and www.retailmenot.com. Once I’ve found what I’m looking for online, I’ll open a second browser window to search these sites for a good discount code. If I’m unsuccessful, something as simple as Googling the store’s name and ‘promotional code’ (e.g. ‘Nordstrom promotional code’) will generally yield a number of other sites carrying coupons to sort through. Not all coupons featured on these sites may be active and they often show the percentage of success when attempting to use them. They are always worth a try for some additional savings I’ve found.

To use the Promotional Code: once you begin the check out process you will note a box for Promotional or Gift Code with most retailers. It is generally found around where you’d enter your credit card information. You will know if the code has worked as the percentage off or shipping savings will appear immediately once the code has been entered. If you get an error message or if no change occurs with your final costs, the code most likely is not active.

One general caveat with this strategy is if you find a promotional code on one of these sites that requires you to press a link to get to the store, versus giving you a code to add, you will be in a separate shopping session and cannot combine that with the savings you would get by having started with www.ebates.com.

In summary, here’s my ‘avoid-the-crowd-shop-in-my-PJ’s’ formula for online shopping savings success:

• Go to www.ebates.com; look up the store where you wish to shop, select it and you will be transported to the store’s website (no additional action needed to get the rebate from your purchase),
• Complete your shopping but do NOT check out fully yet!
• Open a separate browser window and check for active promotional codes on www.couponcabin.com , www.retailmenot.com or by Googling the name of your store with ‘promotional code’. Insert the code in the appropriate box and complete your check out.

My last online shopping savings tip is that Friday December 17th is ONLINE FREE SHIPPING DAY! Over 1000 merchants have signed up to offer Free Shipping on December 17 with delivery by Christmas Eve!
Check www.freeshippingday.com for details on merchants.


Wishing you a stress free, savings filled holiday shopping season! Boulder Locavore

12 Days of Christmas - Crafts & Decorations - Day 1

Welcome to my countdown to Christmas. It's the 12 Days of Christmas x 2! December 1-12 is a parade of simple crafts and decorations, and December 13-24 is a line-up of delicious cookies and treats.

{An interesting note about the 12 Days of Christmas, however, is that it does not refer to the 12 days before Christmas, but rather the 12 days after. It's actually the celebration of the days between Christmas and Epiphany, ending January 6. The evening of January 5, even though it's the 11th day, is known as Twelfth Night, a term immortalized by Shakespeare's comedy of the same name.}

Day 1 - Christmas Ornaments

I have been crazy for Christmas ornaments since I was a kid when my parents, my sister and I stitched up felt Noah's Ark ornaments using blanket stitch. It was so much fun. I wonder if my mom has any of them tucked away?

She's always had the most beautiful tree. The decorations have changed through the years, but the effect is always the same. Absolutely stunning. My sister and I carry on the tradition and decorate our trees to the hilt. The Diva and Roo get into the act, too, hanging as many ornaments as they can.

Some of the ornaments on my 12-foot tree - my biggest EVER!

And the best part is that I'm not even finished putting decorations on the tree yet. The kids and I have more work to do. . .

Can't wait for Day 2. It might include info on hand-stitched felt ornaments.

Eating the Decorations

My family is getting ready to eat the squash that served as our Thanksgiving centerpiece. What's thriftier than eating the holiday decorations?

I generally - click to see my previous post - roast squash with butter, brown sugar and pepper. I'd love some new techniques.

Any ideas for preparation?

Perfect Kitchen Gagdet Gifts

I like kitchen gagdets; can't help it. Most are specific to one task, but I don't care. Anything that saves a bit of time in the kitchen is okay by me.

If you have a cook on your gift list, why not consider some of my diligent long-term favorites?

A champagne stopper from Sur La Table. For only $6 you can finish your bottle of bubbly the next day, that is, if you can wait.

Utensil pot clips also from Sur La Table. So handy, and a set of two is on sale for $11.

One of the best gadgets ever, my garlic peeler from Williams-Sonoma, has been put to constant use. Pop multiple cloves in, rub back and forth and the skin is quickly removed. It's dishwasher safe, too. No more sticky fingers.

Silicone spatulas and spoonulas are fantastic. I especially like the spoonula for removing scrambled eggs from the pan.

Finally, a Kuhn Rikon chopper is another great tool. It makes quick work of onions, garlic and nuts and it's on sale at Sur La Table.

Gather a few of these babies for that dear cook in your life. Put them in a tart pan or set of mixing bowls, tie it up with a ribbon, and you're ready to give a thoughtful, lovely gift.

Bon appetit!