Chocolate Éclair Cake

I love anything that has to do with custard, as you know well by now. It's just the perfect food; creamy, sweet, so unctuous! I've been wanting to make this Chocolate Éclair Cake for a while, but I was kind of iffy about all of the processed products in it and whether or not it would turn out tasty. Despite my own cautions about the cake, there were numerous glowing reviews about how easy and how incredibly delicious this cake is... so I went ahead and bit the bullet!

This icebox cake is everything everyone says it is. First, it's easy as hell, I mean seriously, all you have to do is assemble the dang thing, then let is rest in the refrigerator overnight. Secondly, and most importantly, it's effing delicious!!! Yes, I had to use multiple exclamation points because it is so yummy. It's custardy and rich and chocolatey all at the same time. 

I went ahead and did myself a favor by using all low-fat or sugar-free products to reduce my caloric intake. Something so luxurious to begin with can get away with shedding a few unneeded indulgences. Magically, this concoction does taste like an eclair, and if you love them, you must try this recipe! Something to note, the chocolate frosting makes the cake extremely sweet, so I suggest using a chocolate ganache instead, unless you like sticky sweet desserts.

Chocolate Éclair Cake

Yields: about 15 - 20 servings

Original recipe here.

1 package low-fat graham crackers

2 packages (3.4 oz.) sugar-free instant French vanilla pudding

8 oz. package fat-free Cool Whip

3 cups nonfat milk

16 oz. can chocolate frosting (or homemade chocolate ganache)

In a large bowl, mix together the milk and pudding mix until well combined, then fold in the Cool Whip. Arrange the graham crackers in a single layer in the bottom of a 9"x13" baking dish (you may need to break some crackers to fit the dish). Top with a layer of the pudding mixture (about 1 cm thick), then top with another layer of graham crackers. Continue this process until you finish the graham crackers. Spread the chocolate frosting or homemade ganache over the top of the last layer of graham crackers. Refrigerate for at least 5 hours and up to overnight before serving.

My Favorite Financiers {2 ways}

These things are quite possibly one of my favorite things to bake ever. They are so deceptive. Look at them, just look at them. Those pretty little cakes above have much more to them then meets the eye. You might just cast them off as your typical tea cake but please, let's not be quite to judge.

These financiers are born from the beauty that is beurre noisette aka brown butter. Brown butter is one of the best things to ever encounter your kitchen. Once you smell the stuff, you're in heaven and once you taste it in sweets, it's a trip! Mixed with the nuttiness of ground almonds and fresh blackberries, it really makes a spectacular treat. 


My favorite part about these cakes are that they are gluten free. Gluten free you say? Heck I'm all for gluten, I love it but, this recipe uses rice flour in place of regular to make it gluten free. If you haven't tried rice flour before, give it a try! It makes delicious things like coconut mochi cake, daifuku and strawberry mochi cupcakes. I love the chewiness of it and it adds to the texture of these financiers in the most spectacular way. I love it so!

Honestly though, these little cakes are good with anything you can imagine. Here, I have them with blackberries and apricots. But I've tried them with rhubarb and with pears + pistachio. Every single time, they've come out spectacular and I can't get enough out of them. I can't wait to try them with tons of other add-ins. I'm dreaming of sweet cherries, earl grey tea, and raspberries!

Blackberry & Vanilla Bean Financiers

Yields: 12 financiers

Adapted from here.

1 stick (1/2 cup) unsalted butter

1 cup unsifted powdered sugar

1/2 cup ground almonds

1/3 cup sweet rice flour

pinch of salt

4 large egg whites

1 cup blackberries, washed and dried

Preheat the oven to 375 F and position the rack in the center. Lightly spray or butter the inside of 12 financier molds or muffin cups with cooking spray and place them on a baking sheet, set aside. In a medium saucepan set over medium-high heat, melt the butter until it turns into a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particles at the bottom of the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds, flour and salt on low speed until just combined. Add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among the molds and divide the blackberries evenly among the top. Bake for 15 - 20 minutes or until golden brown.

Sugared Apricot Financiers

Yields: 12 financiers

Adapted from here.

1 stick (1/2 cup) unsalted butter

1 cup unsifted powdered sugar

1/2 cup ground almonds

1/3 cup sweet rice flour

pinch of salt

4 large egg whites

2 -3 apricots, washed, pitted and sliced into wedges

turbinado sugar

Preheat the oven to 375 F and position the rack in the center. Lightly spray or butter the inside of 12 financier molds or muffin cups with cooking spray and place them on a baking sheet, set aside. In a medium saucepan set over medium-high heat, melt the butter until it turns into a rich hazelnut brown color, about 5 minutes. Remove from the heat and let it cool for 5 minutes before straining it to remove the little dark butter particles at the bottom of the pan. In the bowl of an electric mixer fitted with the paddle attachment, mix together the powdered sugar, ground almonds, flour and salt on low speed until just combined. Add the egg whites and mix until all the ingredients are coming together. Add the brown butter, increase the speed to medium and beat until smooth. Divide the batter among the molds and divide the apricot slices evenly among the top. Sprinkle with a generous amount of turbinado sugar and Bake for 15 - 20 minutes or until golden brown.

Aren't they just stunning?!

A Brunch to Remember

I hope everyone's holiday season has been filled with love, joy and much great food! 

I took a little break from blogging to enjoy some much needed r&r in the form of snow blizzards in Mammoth, family time and overeating. 

Speaking of overeating, for New Years Eve, I decided to throw a little brunch together for some of my friends. The menu was... fantastic. I've never made so many great things in such a small span of time. Let's just say, what a way to bring in the new year!

Cute, little radishes.

Our brunch extravaganza; mimosas are a must!

First, on the menu was the 'Eggs Benedict' salad. This one is the stunner! It's gorgeous, filled with oodles of color and even more flavor. Even though I kind of piled it all together, it still made my eyes water a bit. Please, please make this - it's a wonderful reinvention of the brunch classic and it will be loved by all. Pinky promise.

Eggs Benedict Salad

Yields: 4 servings

Adapted from here.

5 thin proscuitto slices

3 tbsn. extra-virgin olive oil

5 tsp. white balsamic vinegar or white wine vinegar

10 cups baby mixed greens

8 radishes, trimmed, thinly sliced

1/2 small red onion, thinly sliced

4 large eggs, poached

For the hollandaise sauce:

2 large egg yolks

3 tbsn. fresh lemon juice

1/2 cup or 1 stick unsalted butter, melted

1 tbsn. Dijon mustard

1/8 tsp. coarse kosher sale

pinch of ground white pepper

Preheat the oven to 400 F. Arrange the proscuitto slices in a single layer on a rimmed baking sheet. Bake until the proscuitto is crisp, about 12 minutes. Remove from the oven, let cool, then coarsely crumble. Whisk the oil and vinegar in a large bowl, season with salt and pepper, then toss the baby greens, radishes and red onion in the mixture; set aside.

To make the hollandaise, whisk the egg yolks and lemon juice in a medium bowl. Gradually whisk in the melted butter, then set the bowl over a medium saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water). Whisk constantly until the mixture thickens and an instant-read thermometer registers 140 F for 3 minutes, about 5 minutes total. Remove the bowl from over the water, whisk in the last 3 ingredients. Cover to keep warm. Divide the tossed salad among four plates, sprinkle with the crumbled proscuitto, and top with a poached egg. Drizzle with the hollandaise and enjoy.

Please, let us bask in the gloriousness that is brown sugar-bacon waffles. Really, they are that spectacular. Every bit as spectacular as they sound and as they look. Oh man, they are just all that and a bag of chips! Joy the Baker really has breakfast down to a science. Her pancakes, her waffles, oy vey - all a big hit for me.

But then... it gets better. Yes, it's possible. You know that ever existing problem of a carton full of buttermilk and what to do with it? Yeah, we all have that problem. Buttermilk only comes in huge containers, yet recipes only call for a wee bit of it. Well to use up the remainder of your buttermilk, make buttermilk syrup to go with your waffles. It's a double whammy: finish up your buttermilk and enjoy the best homemade syrup EVER!

Brown Sugar Bacon Waffles

Yields: about 10 waffles (depends on the size of your waffle maker)

Original recipe here.

For the bacon:

10 slices of bacon

1/4 cup brown sugar

For the waffles:

3 cups flour

1 tbsn. baking powder

1 tsp. baking soda

1 tsp. salt

1/4 cup brown sugar

2/3 cup canola or grapeseed oil

4 large eggs

2 tsp. vanilla

2 1/2 cups buttermilk

To make the bacon, preheat the oven to 375 F. Spray a baking sheet with non-stick cooking spray and line with foil. Arrange the bacon in a single layer on a baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until the sugar is caramelized and the bacon is brown and crispy, about 10 - 15 minutes. Remove from the oven and immediately remove the bacon slices using a pair of tongs. Place them on a cutting board, not paper towels (because they will stick) to cool before chopping. Once cool, chop the bacon into bite sized pieces and set aside.

Set up the waffle iron on a level, clean surface and turn on to preheat. In a large bowl, combine the flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together the eggs, oil, buttermilk and vanilla. Add the wet ingredients to the dry and fold. Once almost fully incorporated, add the bacon bites and stir. Try not to over mix the batter or the waffles will become tough. It's okay if a few lymph remain in the batter. Cook according to your waffle machine instructions. Serve with maple syrup.

Buttermilk Syrup

Yields: about 1 cup

Adapted from here.

1/2 cup butter (1 stick)

1 cup buttermilk

1 cup sugar

1 tsp. vanilla

1 tsp. baking soda

In a medium sauce pot,  combine the butter, buttermilk and sugar. Over medium heat, bring the mixture to a boil while whisking constantly, then turn off the heat. Add the vanilla and baking soda (watch out, it will bubble vigorously) and whisk to combine. Serve warm with pancakes, waffles, whatever.

Ahhh brunch glory:

Let's dig IN.

Last, but not least, was brunch dessert. Brunch dessert you ask? Yes, I coined that term myself... I think. Brunch must always end with dessert. In fact, all meals should end with dessert in my opinion. This coffeecake was the perfect way to end our lovely, lovely afternoon.


The cake was moist, filled with great flavor and the crumb, oh that crumb. When is crumble topping ever not loved? I think it is quite possibly the most loved thing on this planet we call Earth. Of course, I had to  top it off with a decadent vanilla-bean crème anglaise. Of course, right? Well this crème anglaise tasted like melted vanilla ice cream, and I mean that in the most wonderful way possible!

Cherry Vanilla Coffeecake

Yields: 1 9" round coffee cake, about 8 servings

Adapted from here.

1/2 vanilla bean, split lengthwise

1 3/4 cup sugar

2 cups fresh or thawed, frozen sweet cherries (6 oz.)

2 cups + 1 tbsn. flour, divided

2 tsp. baking powder

3/4 tsp. salt

1 stick + 1 tbsn. unsalted butter, softened, divided

2 large eggs

1/2 cup whole milk

Preheat the oven to 375 F, with a rack placed in the middle of the oven. Generously butter a 9x2" round cake pan. Line the bottom with a round of parchment paper, then butter the paper. Scrape the seeds of the vanilla bean into a food processor, add the sugar and pulse to combine. Transfer to a bowl. Pulse the cranberries with 1/2 cup of the vanilla sugar in a food processor until finely chopped (but do not puree), set aside. 

Whisk together 2 cups of flour, the baking soda, and salt, set aside. Beat together 1 stick of butter and 1 cup of vanilla sugar in the bowl of an electric mix at medium-high speed until pale and fluffy. Add the eggs one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Reduce the speed to low and mix in the flour mixture and milk in alternate batches, beginning and ending with the flour, until just combined. Spread half of the batter in the pan, then spoon the cherries over it, leaving a 1/2" border around the edge. Top with the remaining batter and smooth the top. Blend the remaining 1/4 cup of vanilla sugar with the remaining 1 tbsn. of butter and 1 tbsn. of flour using your fingertips. Crumble over the top of the cake. Bake until an inserted toothpick comes out clean and the sides begin to pull away from the pan, about 45 - 50 minutes. Cool in the pan for 30 minutes, then remove from the pan and cool completely, crumble side up. Sprinkle with powdered sugar, if desired. 

Vanilla Bean Crème Anglaise

Yields: 2 cups

Original recipe here.

4 large egg yolks

1/4 cup sugar

1 cup milk

3/4 cup heavy cream

1/2 vanilla bean, split lengthwise or 1 tsp. vanilla extract

Fill a large bowl with ice and water, set aside. In a medium bowl, whisk together the egg yolks and sugar until lightened, about 2 minutes. Place the milk and heavy cream in a medium saucepan over medium heat. Scrape the vanilla seeds into the pan and add the pod. If using extract, hold off and add later. Bring to a simmer, reduce the heat to low. Whisk about 1/3 cup of the milk mixture into the egg yolk mixture to temper it. Return this mixture to the saucepan. Cook the creme anglaise over medium heat, stirring occasionally with a wooden spoon, until the mixture thickens to the consistency of heavy cream. If the sauce is overheated it will start to curdle, so it's important to stir constantly and to keep a close eye on the sauce. Discard the vanilla pod and strain the creme into a medium-sized metal bowl. If using extract, now is the time to add it. Place the bowl over an ice bath to chill until ready to serve. Store in an airtight container, refrigerated, for up to 4 days. 

I don't know if you guys know this already, but I had a mission this past year to complete a 365 Project and that I did! It was the most rewarding and challenging thing I've ever done, and I am so glad to have lasted it through the year. New years eve was my final day where I had to take a picture to document my day, and here it is:

I think this picture summarizes my year and project perfectly: a bit sweet, a bit sparkly, and wholly wonderful. Hopefully, that's how my next year shall turn up as well.

To see the rest of my 2010 - 365 photos, go here.

Pumpkin Pie Cupcakes

I think about food a lot. Maybe too much? Is that possible? I cook food, I eat food, I read about food, I take pictures of food - I think it really consumes my life. Sometimes I come across people who think of food as sustenance only and I get so confused. Food is so central to my life that it seems strange that people see it as such a small thing.

I'm always dreaming about what I'm going to be making next. While dreaming, I stumbled upon The Cupcake Project and her pumpkin pie frosting. Mind you, not pumpkin pie flavored frosting, actual, honest-to-goodness pumpkin pie AS frosting. Did I lose you? Let me break it down... a baked pumpkin pie filled into a piping bag and used as frosting! Genius right?


I knew exactly what I wanted to make: pumpkin pie cupcakes. So that's what we have here: a crispy graham cracker crust, vanilla cake and the creamiest pumpkin pie frosting. I think the perfect Fall treat!

The anatomy of a pumpkin pie cupcake:

Pumpkin Pie Cupcakes

Yields: 15 cupcakes

Inspired by this; adapted from here and here.

For the cupcakes:

1 3/4 cups cake flour

1 cups sugar

1/2 tbsn. baking powder

1/4 tsp. salt

1/2 cup or 1 stick unsalted butter, diced, at room temperature

1/2 cup milk, divided

2 large eggs

1 large egg white

1 tsp. vanilla

1 tsp. cinnamon

For the graham cracker crust:

3/4 cup graham cracker crumbs

2 tbsn. light brown sugar

3 tbsn. unsalted butter, melted

For the pumpkin pie frosting:

2 large eggs, beaten

1 can (16 oz.) pureed pumpkin

2 tbsn. molasses

3/4 cup brown sugar, packed

1/2 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1 tbsn. flour

1 can (12 oz.) evaporated milk

The "frosting" should be made first as it takes the longest to bake and needs to cool before using. Preheat the oven to 425 F. In a medium bowl, mix together all the filling ingredients until well combined. Pour the filling into a 9-inch round pan. Bake for 15 minutes, then reduce to 350 F and continue cooking for 45 minutes or until a toothpick inserted into the center of the filling comes out clean. Let cool completely before using.

To make the cupcakes, preheat the oven to 350 F. Line a cupcake pan with liners, set aside. Sift together the flour, sugar, baking powder, salt and cinnamon into the bowl of a stand mixer fitted with the whisk attachment. Add the butter and 1/4 cup of milk. Mix on medium speed until smooth, about 4 minutes, scraping down the sides of the bowl with a rubber spatula as needed. In another bowl, blend the eggs, egg white, remaining 1/4 cup milk and vanilla. Add to the batter in 3 additions, mixing for 2 minutes on medium speed after each addition. Scrape down the sides of the bowl in between additions. Set aside.

To make the crust, combine the graham cracker crumbs, sugar and butter in a medium bowl and mix well. Add 1 tbsn. of the mixture into the bottom of each cupcake liner and bake for 5 minutes until the graham crackers are golden. Remove from the oven then fill about 1/2 full with the cake batter. Bake for 15 - 20 minutes or until an inserted toothpick comes out clean. Cool completely. To frost, scoop the pumpkin pie "frosting" into a piping bag and pipe onto the cupcakes.