Flourless Chocolate Cake

I have learned by doing this blog that I have tried and made so many things that I would have never just picked up and made. This Flourless Chocolate Cake is one of those. I have seen them in magazines, cookbooks, on other blogs and on Food Tv, but have never made one....until now. And I have no idea on what I have been waiting on or afraid of. This cake has got to be moistest chocolate cake that I have ever made.

For New Year's Eve we had friends over for an Italian night and I had planned on tiramisu, but time got away from me. While watching Tyler Florence, he made this and it looked quick and simple. This was perfect. This will be made again and again.

Flourless Chocolate Cake
By: Tyler Florence

1 pound bittersweet chocolate, chopped into small pieces (I used semi-sweet)
1 stick unsalted butter
9 large eggs, separated
3/4 cup sugar, plus 1 Tbsp

Confectioner's sugar for dusting

Preheat the oven to 350 degrees. Butter a 9 inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light and pale in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs-this will keep the eggs from scrambling from the heat of the chocolate-then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes. Let stand 10 minutes, then remove sides of pan.

Serve at room temperature dusted with confectioner's sugar.

Ma Tanta Minnie's Chocolate Peanut Butter Blossoms

I am starting to think that Megan and I should call this cookbook project, Chocolate with Marcel instead. For the last 3 weeks, we have chosen recipes from this book. There are so many more that I want to make, and it is sure to cure the chocolate craving.

This weeks recipe was Megan's choice and she picked a great one. But then, there hasn't been one that I haven't liked. This is a great one right here at the holidays. Who doesn't like a good cookie?

I think that Megan was going to get a little fancy with these cookies, go and check out her take on them too! Next up, is my choice of recipe. Not sure what it will be yet...

Ma Tanta Minnie's Chocolate Peanut Butter Blossoms
By: Marcel Desaulniers


1 3/4 cup all purpose flour
8 Tbsp unsalted butter, cut into 1 Tbsp pieces and softened
4 oz. semi sweet chocolate, coarsely chopped
3/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
2 Tbsp milk
1 tsp baking soda
1 tsp vanilla
1/2 tsp salt
16-18 Miniature Reese's Peanut butter cups, unwrapped




Preheat the oven to 375 degrees. Line 2 baking sheets with parchment or wax paper.

Place the flour, butter, chocolate, 1/2 cup of the sugar, the peanut butter, egg, milk, baking soda, vanilla, and salt in the bowl of a stand electric mixer fitted with a paddle. Mix on low for 1 minute, until combined. Stop and scrape down the sides of the bowl and the paddle, then beat on medium for 10 seconds, until a dough forms (it does not take very long) and comes off the bottom of the bowl. Remove the bowl from the mixer. (At this point you will notice this dense dough exudes and amazingly seductive aroma of peanut butter and chocolate, giving you an indication of the good things to come. But due to the presence of raw egg in the dough, please refrain from nibbling any.) Just for the record, I did not pay any attention to this little warning! :)

Portion 3 level tablespoons or 1 level #50 ice cream scoop of the dough for each Blossom. Use your hands to form each portion into a smooth ball. Roll the balls in the remaining 1/4 cup sugar, lightly coating each.

Place the balls on the baking sheets, about 4 inches apart width wise and 2 inches apart lenghtwise. Place the baking sheets on the top and enter racks of the oven and bake for 10 minutes, until light golden brown, switching the sheets between top and center and rotating each 180 degrees halfway through the baking time.

Remove from the oven and immediately top each Blossom with a peanut butter cup, pressing down so the cup is positioned about halfway into the cookie and creates cracks around the edges (it now resembles a flower blossom). Cool on the baking sheet until room temperature. Store in a tightly sealed plastic container.

Coconut Chocolate Chunk Macaroons

For this edition of the cookbook project, it was my choice of recipe. Now, I know that the whole point of a cookbook project is to cook out of different cookbooks until you have used every book that you have. Well, I have a little problem with that, when Megan sent me this book I read it from cover to cover and there are so many that I want to make now. And since we have no rules on this cookbook escapade, two recipes, from the same book, in 2 weeks in a row, was completely fine.

You see, I don't really care for coconut. I think that the older I get, the more it grows on me and flipping through this book these macaroons just stuck in my head. They were easy enough to mix together and a little bake in the oven for 15 minutes, and they were ready to be sampled. My first thought was, well, I really don't know what I thought. They were ok, but not great. Probably won't make them again. They are a little crispy on the outside, chewy on the inside. But, when I came home and sampled them again, they changed my mind. I think that they are better the next day. Still crisp on the outside and chewy in the middle. So, with that said, I may make them again. I haven't written them off completely, yet.

Coconut Chocolate Chunk Macaroon
By: Marcel Desaulniers

2 Tbsp unsalted butter, melted
1 1/3 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 cup sliced almonds, toasted
1/2 cup sugar
1/2 cup tightly packed light brown sugar
4 large egg whites
1/8 tsp cream of tartar
6 oz. semi sweet baking chocolate, chopped into 1/4 inch pieces
1 cup sweetened flaked coconut

Preheat oven to 350 degrees. Lightly coat 2 baking sheets with some of the melted butter. Line the sheets with parchment or wax paper, then lightly coat the paper with more melted butter.

In a sifter, combine the flour, baking soda, and salt. Sift onto a large piece of parchment or wax paper.

Place the almonds and the sugars in the bowl of a food processor fitted with a metal blade. Pulse for 10 to 12 seconds until combined and the almonds are coarsely chopped.

Place the egg whites and the cream of tartar int eh bowl of a stand mixer fitted with a balloon whip (the bowl and the whip need to be meticulously clean and dry, otherwise the egg whites will not whisk properly). Whisk on high until stiff peaks form, about 2 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in half the almond mixture. When combined, fold int eh remaining almond mixture. Fold in half of the sifted dry ingredients, when combined, fold in the rest. Now fold in half the chocolate and coconut, and when incorporated, fold in the rest until thoroughly combined.

Using 2 slightly heaping tablespoon or 1 heaping #50 ice cream scoop of the dough to portion 9 macaroons, about 2 inches apart width wise and 3 inches apart lengthwise, on each of the baking sheets. Place the baking sheets on the top and center racks of the oven and bake for 15-16 minutes, until light golden brown, switching the setts between top and center and rotating each sheet 180 degrees halfway through the baking time. Remove from the oven, and immediately transfer from the paper to a cooling rack to cool to room temperature (if the macaroons are not removed from the baking sheets within moments, they will stick to the paper). Store the cooled macaroons in a tightly sealed plastic container.

Chocolate Chunk Celebrations!!

A couple of weeks ago, my friend Megan, sent me a great surprise in the mail. It was a copy of the book I'm Dreaming Of A Chocolate Christmas By Marcel DeSaulniers. I was super excited because Megan had one this book last year, and gave it nothing but great reviews. I mean, how could it be bad? It is full of chocolate! Thanks Megan!! I love it!!

With that being said, it was her turn to choose a recipe for our cookbook project, and she chose these Chocolate Chunk Celebrations. I almost want to introduce these as....Is it a cake, is a brownie? NO!! It's a chocolate chunk celebration...Celebration for you taste buds! :) Yes, I know. A little cheesy, but these are that good! I ate 2 at one time, and another for breakfast this morning.

The next cookbook project recipe is my choice. I have a couple of recipes that I am fighting between. Not sure which one will win! Until then, go and make some of these. They are really easy, and worth it!!


Chocolate Celebrations
by Marcel DeSaulniers

18 oz semisweet chocolate, coarsely chopped
8 TBS (I stick) butter
1 Cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 Cup sugar
4 large eggs
1 TBS Vanilla
1 Cup pecans
4 oz semisweet chocolate, chopped.

1. Preheat oven to 350F. Place eighteen foil muffin cup liners in a cupcake pan.

2. Melt the coarsely chopped chocolate with the better in the top of a double boiler and stir till smooth

3. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of parchment or wax paper.

4.Place the sugar and eggs in the bowl of a stand electric mixer fitted with the paddle. Beat on medium for 2 minutes until light in color and slightly thick. Stop and scrape down the sides of the bowl and then add the melted chocolate and mix on low to combine, about 5 seconds. Gradually add the dry ingredients. Once all the dry ingredients have been incorporated about 10 seconds, stop and scrape down again. Add the vanilla and nix on low for 5 seconds. Remove the bowl and use a rubber spatula it fold in the pecans and the chocolate chunks and to finishing mixing until thoroughly combined.

5. Portion 2 slightly heaping tablespoons into each cup. Place in the center of the oven and bake till a tooth pick comes out clean but still slightly gooey, almost 18 minutes. Rotate baking pans 180 half way thru baking.6. Remove from oven and let come to room temperature, about 30 minutes.Keep the celebrations in a tightly sealed plastic container and they will stay fresh at room temp 4-5 days, or refrigerate for a week to 10 days, bring to room temp before eating.

Chocolate Crinkle Cookies

I have made these cookies for years and they are always a hit. I made these for the bake sale for the Christmas Tea and sold out. These are perfect for your cookie swap or a gift. Very chocolaty and chewy in the middle.

Chocolate Crinkle Cookies

2 cups sugar
1/2 cup vegetable oil
4 large eggs
2 tsp vanilla
1/2 cup semi sweet chocolate chips
4 oz unsweetened chocolate, melted
1 1/2 tsp baking powder
1/2 tsp salt
2 cups all purpose flour

Mix sugar and oil together, whisk until combined. Add eggs and vanilla, mix until combined. Mix in the rest of ingredients, batter will get stiff. After mixing, cover bowl and let chill for 1 hour. Scoop out spoonfuls of the dough and roll into 1 inch balls. Roll each ball heavily in powdered sugar and place on a cookie sheet. Bake at 350 degrees for 10 minutes only.

Feeling like a kid again...

Do you remember these? I remember going through the school lunch line and getting these. That was way before they changed the whole lunch menu. That is a whole other conversation..

I loved them! I called them cow pies. Kind of gross, but that is what we called them. I have also heard them called quickie candy or no bake cookies. No matter what you call them, they still taste the same, and make me a happy little girl. Oddly though, my daughter Abby, doesn't like them. Crazy girl!!

These mix up in no time at all, and just put spoonfuls on waxed paper to cool and there you have some cow pies!!

Cow Pies, Quickie candy, No Bake cookies....whatever you call them!

2 cups sugar
4 Tbsp cocoa
1 stick margarine
1/2 cup milk
1 tsp vanilla
2 1/2 cup oats
1 cup peanut butter

Mix the first 4 ingredients in large pot and bring to a boil. Remove from heat and add rest of the ingredients. Mix well and drop by spoonfuls onto a cookie sheet lined with waxed paper.

Let cool completely.

Pie and a Movie...

I know that you are saying, shouldn't that be dinner and a movie? Normally, yes it would, but not in this case. You see, this is the first go round of You Want Pies With That? blog event. The first round theme just happened to be "I love that movie!" Pick your favorite movie and create a pie from it.

I chose the movie Chocolat starring Juliette Binoche and Johnny Depp, my favorite pirate who is coming back for Pirate's of the Caribbean 4!! OK, so back to the movie and pie. I could watch this movie again and again, right after the other. I just love it, but all through the movie, she serves her hot chocolate with a pinch of chili powder. So, I give you Chocolat's Chocolate Chess with a pinch of chili powder pie. I know it is long, but that's OK! Don't want the chili powder added? Just leave it out.

Chocolate Chess with a Pinch of Chili Powder Pie:

1/2 cup butter, melted
1 cup sugar
4 oz. bittersweet chocolate, melted (I used half bittersweet and half semisweet)
4 eggs, lightly beaten
1 tsp vanilla
1 1/2 Tbsp yellow cornmeal
1 tsp chili powder (add more if you want it a little stronger)

Heat oven to 325 degrees. Melt butter in a medium saucepan. Remove from heat and add sugar, mix until combined. Add melted chocolate and mix until smooth. Add the eggs, vanilla, cornmeal, and chili powder. Mix until all combined. Pour into pie shell and bake 50-55 minutes.

I use this pie shell when I need one in a pinch. It is from Gale Gand's book, Butter Sugar Flour Eggs.

Crumbly Pie Crust:

1 1/2 cup all purpose flour
1/4 cup sugar
8 Tbsp unsalted butter, cut into pieces and lightly softened
1 egg yolk

Put the flour in a large bowl. Add the sugar and mix. Make a well in the center and place the butter pieces and egg yolk in the well. Using your fingers, work the butter and egg yolk together until well combined. Using your fingers, work the butter-egg mixture into the flour mixture until combined but still loose. The dough will be crumbly, but when you squeeze a handful in your hand it should hold together.

Sprinkle the dough into a 10-inch pie or tart pan. Press the dough firmly and evenly onto the bottom and sides of the pan, making sure not to let the crust thicken at the corners. It should make a clean right angle where the sides meet the bottom.

Chill the crust at least 30 minutes or, covered, up to 3 days.

Fixation Friday-Chocolate Trinity Parfaits

This fixation was chose by my friend Megan of My Baking Adventures. She chose something a little simpler this time around, something that you don't have to heat the oven up for. I struggled with this one, not because I didn't want to make it. You see, this should be 3 different layers, a dark chocolate, a cocoa layer, and a chocolate speckled layer. Obviously, I only have one type. The first issue that I had was, while making the dark layer you were to fold in the melted chocolate...mine didn't want to combine all of the way, so this would be my first speckled layer. Not that big of a deal, right?! Well, then I pour my heavy cream to whip the 2nd batch for my cocoa cream, and turn the mixer on, let it whip for minute. I go to check it and it is not turning into whipped cream! What?!! I then check the container, and guess what?! half and half does not whip!! So, I present to you...chocolate mousse cups. Now, this mousse would be perfect in little chocolate cups, or it is perfect in a big cup with a big spoon!!

Chocolate Trinity Parfaits

Marcel Desaulniers

Makes 4 parfaits - depending upon the size of the glass

4 oz semisweet chocolate, chopped

2 oz semisweet chocolate, finely grated

3 ¼ c. heavy cream

¼ c + 2 tbs. granulated sugar

1 tbs. unsweetened cocoa powder

½ tsp vanilla extract

To prepare the dark chocolate cream, melt 4 oz semisweet chocolate in a double boiler in a stainless steel bowl. Stir until smooth, and set aside until needed. Place 1 ¼ c. heavy cream and 1 tbs. sugar in a large bowl and whip with an electric mixer on high speed until stiff peaks form, about 1 ½ minutes. Add the melted chocolate to the whipped cream and using a rubber spatula, fold together gently. Cover with plastic wrap and refrigerate until needed.

To prepare the cocoa cream, place 1 c. heavy cream, ¼ c. sugar, the cocoa powder and ¼ tsp. vanilla extract in a large bowl. Whip with an electric mixer on medium speed until stiff peaks form, about 4 to 5 minutes. Transfer to a stainless steel bowl, cover, and refrigerate until needed.

To prepare the speckled chocolate cream, place the remaining 1 c. cream, 1 tbs. sugar and ¼ tsp vanilla extract in a large bowl. Whip with an electric mixer on high speed until stiff peaks form, about 1 ½ minutes. Use a rubber spatula to fold in the grated chocolate. Cover and refrigerate for at least 30 minutes before assembling the parfaits.

To assemble the parfaits, fill a pastry bag (without a tip) with the dark chocolate cream. Pipe an even layer of ¼ to ½ cup cream into the bottom of each glass. Then fill another pastry bag with the cocoa cream, and pipe an even layer of it on top of the dark chocolate cream. For the final layer, fill another pastry bag with the speckled chocolate cream and pipe an even layer onto the cocoa cream. Cover the parfaits with plastic wrap and refrigerate until serving. Top with fresh berries and dark chocolate shavings, if desired.

Chipster Topped Brownies

I am just going to go ahead and start this off as...this is probably the best brownie I have ever had!!! Oh my goodness, it is fantastic!! Of course, it comes from the baking queen and it does not disappoint. When you look at the recipe, you think...that is a ton of ingredients, but really, it doesn't take long to put together. First, you mix the brownie ingredients and pour into your pan, then you mix a chocolate chip cookie dough together and spread on top of the brownie and bake. Bake for about 50-55 minutes and these brownies come out thick, and super moist!! Definitely will be made over and over again in this household!!

I should go on the record to say that I only used semisweet chocolate in this.

Chipster-Topped Brownies
from: Dorie Greenspan

For the brownie layer:
6 oz bittersweet chocolate, coarsely chopped
3 oz unsweetened chocolate, coarsely chopped
2 sticks (8 oz) unsalted butter, cut into chunks
1 2/3 cups sugar
4 large eggs
1/2 tsp salt
1/2 tsp vanilla
1 cup all purpose flour
1 cup walnuts, coarsely chopped (I didn't use nuts)

For the cookie layer:
1 1/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 Tbsp) unsalted butter, at room temperature
3/4 cup brown sugar, packed
2/3 cup sugar
1 large egg yolk
1 large egg
1 tsp vanilla
6 oz bittersweet chocolate, chopped or 1 cup of chocolate chips

Center a rack in the oven and preheat the oven to 350 degrees. Butter 9x13 inch baking pan, line it with parchment paper and butter the paper. Put the pan on a baking sheet.

To make the brownie batter: Put both chocolates and the butter in a bowl set over a saucepan of simmering water. Stirring occasionally, heat just until the ingredients are melted, shiny and smooth. If the mixture gets too hot, the butter will separate from the chocolates. Remove the bowl from the heat.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the sugar and eggs on medium-high seed for about 2 minutes, until pale, thick and creamy. Beat in the salt and vanilla extract. Reduce the speed to low and mix int eh melted chocolate and butter, mixing only until incorporated. Scrape down the sides of the bowl with a rubber spatula, then, still on low speed, add the flour, mixing only until it disappears into the better. Using the spatula, old in the walnuts, and scrape the better into the prepared pan. Set aside.

To make the cookie dough: Whisk together the flour, baking sold and salt. Working with the stand mixer in the cleaned bowl or with the hand mixer in another large bowl, beat the butter and both sugars together on medium-high speed until smooth and creamy, about 3 minutes. One at a time, add the egg and the yolk, beating for 1 minute after each addition. Beat in the vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing only until they disappear into the dough. Still on low, mix in the chopped chocolate. Drop the cookie dough by spoonfuls over the brownie batter and, using a spatula and a light touch, spread it evenly over the batter.

Bake for 50-55 minutes, or until the cookie top is deep golden brown and firm and a thin knife inserted into the brownie layer comes out with only faint streaks of moist chocolate. Transfer the pan to a rack and cool to room temperature.

When the brownies are completely cool, carefully run a knife between the sides of the pan and the brownies, then invert them onto another rack, remove the paper and turn right side up onto a cutting board. Cut into bars.

Chocolate Pots de Creme

If you need something really chocolaty and quick, here you go! The hubby said that it tastes like cold brownie batter. This recipe made 5 six oz ramekins.

Chocolate Pots de Creme:

8 egg yolks
1 cup whole milk
1 cup sugar
1 cup semi sweet chocolate, melted-- I used chocolate chips

Mix the egg yolks and sugar until mixed and pale in color in a heat proof bowl. Bring the milk to a boil and pour 1/4 of it into the egg mixture to temper the eggs. Gradually whisk in the rest of the milk. Add the melted butter and mix until all combined. Pour into your ramekins and put into a roasting pan. I used a 9x13 inch pan. Pour water in the pan, until it reaches half way up the ramekins. This will make a water bath. Bake at 350 degrees for 30 minutes. Cool until room temperature or put into the refrigerator. I liked it cold, but I am sure that it is just as good at room temp.

Dark Chocolate Ice Cream

I have a confession, before now, I have never made homemade ice cream. I am completely hooked now. It all started with Sabrina and Alex, who got it from Dianne. You see, Dianne hosted an ice cream week, and I just couldn't take it any longer. A few years ago, I asked for an ice cream machine for Mother's Day, and I got it. Only, I have never used it! So, I dug it out, blew off all of the dust, and proceeded to read the directions. Melt some chocolate with some heavy cream, let cool...add a little more heavy cream, some sugar, half and half, and sweetened condensed milk. Easy enough? Yes, it was! And it is fantastic. The picture above is after freezing for about 4 hours, so it was a little on the soft serve side. I let the rest freeze overnight, and the next day it was firm enough to scoop and very creamy. What better way to so goodbye to the Summer than with homemade ice cream?

Dark Chocolate Ice Cream
recipe from Dianne's Dishes

5 oz baking chocolate

1 pint of heavy cream

1 14oz can of sweetened condensed milk

1/2 of 1 pint of half and half

1/4 cup sugar

In a sauce pan over medium heat, or in the microwave on low, melt chocolate with 1/2 of the heavy cream until completely smooth. Be careful and don't let it go too far or the chocolate will become grainy. Let cool completely.

Stir in sweetened condensed milk, half and half, the rest of the cream and sugar until smooth. Place mixture into your ice cream freezer and freeze according to your machine's directions. Once the ice cream has hit the soft serve stage you can serve immediately or you can place in an airtight container to harden further and make it more scoopable.

Notes: It is extremely important to let your mixture cool completely BEFORE you begin the freezing process or it most likely will not set up.

Chocolate Eclairs-Daring Baker Style!

I am super excited about the August challenge for the Daring Bakers! Our hosts for this month are Meeta from What's for lunch honey? and Tony Tahhan. The two of them chose the recipe from Chocolate Desserts from Pierre Herme written by Dorie Greenspan, so you know that it has to be good!

I had tried to make eclairs a long, long time ago and my Pate a Choux dough did not turn out as planned, so I never tried again, until now. This is probably my favorite DBer challenge so far! I absolutely love them!! And just let me tell you about the chocolate pastry cream! Just let me go on the record to say, you can't stop eating it!! I licked the bowl clean. Delicious!

Under the motto, and my new one by the way, Culinary Liberty For All, we were given leeway to be creative, but I really couldn't get past the chocolate cream with chocolate glaze. I just stuck to the recipe as is.

My start to finish time took right at 2 hours, but the finish time means the time that I ate one! So, in a couple of hours, you have a wonderful dessert! I decided to make mini eclairs and a few cream puffs. And for the record, they didn't last more than a day in my house!

Thanks for a great challenge!! Now, on to the next one!

Pierre Hermé’s Chocolate Éclairs

Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Notes:

1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)

• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:

1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough

Recipe from Chocolate Desserts by Pierre Hermé(makes 20-24 Éclairs)

• ½ cup (125g) whole milk

• ½ cup (125g) water

• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

• ¼ teaspoon sugar

• ¼ teaspoon salt

• 1 cup (140g) all-purpose flour

• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,beating after each egg has been added to incorporate it into the dough.You will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:

1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream Recipe from Chocolate Desserts by Pierre Hermé

• 2 cups (500g) whole milk

• 4 large egg yolks

• 6 tbsp (75g) sugar

• 3 tablespoons cornstarch, sifted

• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil. In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled. Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

1)The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé(makes 1 cup or 300g)

• 1/3 cup (80g) heavy cream

• 3½ oz (100g) bittersweet chocolate, finely chopped

• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature

• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:

1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
 in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.

Chocolate Sauce Recipe from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g)

• 4½ oz (130 g) bittersweet chocolate, finely chopped

• 1 cup (250 g) water

• ½ cup (125 g) crème fraîche, or heavy cream

• 1/3 cup (70 g) sugar

1)Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:

1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or a double boiler before using.

2) This sauce is also great for cakes, ice-cream and tarts.

Chocolate Pecan Biscotti

This months Cookie Carnival recipe was supposed to be Chocolate Hazelnut Biscotti. However, I can't find hazelnuts here, so I used what I had on hand, pecans. This was a first for me for making biscotti, and if I am being honest, I really didn't like this recipe. I really like biscotti with my coffee, but for some reason, this one wasn't my favorite. Don't get me wrong, I wouldn't turn it down if it was offered to me, but I wouldn't go out of my way for it either. I am glad that I tried it, so now I know that have tried this recipe. Thanks Kate for choosing a recipe to broaden my baking skills!

Chocolate Hazelnut (Pecan) Biscotti

1 1/2 cups hazelnut, toasted (pecans)

3 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

3 large eggs

1 1/2 tsp vanilla extract

1/2 tsp almond extract

1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Line a heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.

Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2 inch wide by 14 inch log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. cool logs on baking sheet 15 minutes. Maintain oven temperature.

Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2 inch thick slices.

Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)

Back from Vacation and a chocolate cake!

Well, we are back from the beach. I am missing it already! We had a ton of fun and the first day that we were there we saw 2 sharks about 10-15 feet from us! That really made me nervous, especially since we were watching Shark week on TV each night! The weather was gorgeous except for the last 2 days we were there and it was rainy. Here is the ocean the first of the week that we were there..

See how blue/green and calm...the only thing wrong with this, is that it was filled with this....

Do you see the striped ones? Those were some mean jellyfish! Abby got stung by them twice. And the blue one? I was told that it was a man-o-war? and that they are poisonous. Luckily, no one was stung by one of those. There were so many jellyfish, the kids made a game out of it..see who could get the most! Now, the picture below shows the end of the week, see how green and and rough? There are never waves like this in the gulf! We stayed in Seagrove Beach, which is half way between Panama city and Destin, FL. The last 2 days the beaches in Panama City were closed because there were 6 drownings and 40 rescues because of the rip currants.
Oh, and here are my babies...right after dinner at Pineapple Willies... (We didn't like it too much, a complete waste of a $63 meal!)

Now on to the chocolate cake! Normally on Monday, one of my kids would post their baking project for the week. This week would have been Abby, but since we were gone and didn't bake anything last week, we will pick up again next Monday. I'm not sure what she will pick yet. But, yesterday was Jamey's birthday and we can't go a birthday around here without a cake, and what better cake to try than the recipe that I got with my Askinosie chocolate, right? Well, I normally don't like a cake naked. I have to have the frosting...well, are you sitting down? This cake does not need anything to go with it. In fact, I probably would have like it better without the frosting! And now, I am an Askinosie convert! It is so good!! This cake is probably the best chocolate cake that I have ever had! You definitely have to make it!

Do you notice the darkness in the middle? That is the moist part that melts in your mouth! Needless to say, we cut this cake last night, and when I got home from work today, it is completely gone!! I guess I am going to have to make another one!

Askinosie Chocolate Cake:

2 cups sugar

2 cups flour

1 stick of butter

1/2 cup vegetable oil

4 Tbsp (heaping)Askinosie cocoa powder

1 cup water

1/2 cup buttermilk

1 tsp vanilla

1/2 tsp salt

1 tsp baking soda

2 eggs

Preheat oven to 350 degrees. Grease and flour 9x13 pan. (I used a bundt pan)

Mix sugar and flour together in a large mixing bowl, set aside. Melt butter in a small pan on the stove. Add vegetable oil, cocoa and water. Bring to a boil. Pour cocoa mixture into sugar/flour mixture. Mix for 5 minutes. Add buttermilk, vanilla, salt, baking soda and eggs and mix again until thoroughly combined. Pour into baking pan, bake for 30-35 minutes. Let cake cool completely before serving.

I am not going to type up the recipe for the frosting, because I prefer it without it. But, if you really want it, you can find it here.

Baking with Shane

This is my 13 year old son Shane. When I asked him what he wanted to bake, he immediatly said brownies. This kid is a true chocoholic! Always has been, and I don't see any sign of that changing for a long time. So, we got searching the blogs and came across these Peanut Butter Marbled Brownie from What's Cooking in the Orange Kitchen, I love it when I come across a new blog that I haven't seen before!

Pay no attention to my messy table! :)

This is the only picture that I could get of him, actually making the brownies, although he did make them himself. First you mix the PB mixture, with cream cheese, PB, sugar and a couple of other ingredients, set them aside. Mix the brownie mixture, layer them in the baking dish, swirl with a knife and bake.

Here is the finished product. Delicious, if I do say so myself. We tried one warm, but I have to say that we liked them better once they were completely cooled to room temperature. If you like a gooey brownie, this is one to try!

PB Marbled Brownies:

6 oz cream cheese, softened

1/2 cup Peanut butter

1/4 cup sugar

1 egg

2 Tbsp milk

1 cup butter or margarine, melted

2 cups sugar

2 tsp vanilla

3 eggs

3/4 cup unsweetened cocoa powder

1 1/4 cups all purpose flour

1/2 tsp baking powder

1/4 tsp salt

1 cup semi sweet chocolate chips (We used 1/2 cup mini chips)

1. Preheat oven to 350 degrees. Grease one 9x13 inch baking pan.

2. In a medium bowl, beat cream cheese, peanut butter, sugar, egg, and milk until smooth. Set aside.

3. In a large bowl, mix together melted butter, sugar and vanilla. Mix in the remaining eggs one at a time, beating well after each addition. Combine flour, cocoa, baking powder, and salt; mix into the batter. Stir in chocolate chips.

4. Remove 1 cup of the batter. Spread the remaining batter into the prepared pan. Spread the peanut butter filling over the top. Drop the reserved chocolate better by teaspoonful over the filling. Using a knife, gently swirl throught the top layers for a marbled effect.

5. Bake in preheated oven for 35-40 minutes, or until a wooden toothpick inserted near the center comes out almost clean. Cool completely, then cut into bars.

TWD-French Chocolate Brownies

A few weeks ago Blake Makes had a giveaway for Amano Chocolate, I was one of the lucky recipients of this sweet treat. I had never heard of them before, so I was excited to get to try it. The lucky ones received 3 bars of 3 different kinds, 2 oz each. (Sorry, I didn't get a picture of them) If you haven't checked out Blake yet, make sure you do! He has an awesome site, lots of giveaways and makes some wonderful PBDDL, also known as Peanut Butter Dulce De Leche. You won't be disappointed!



Now, what does this have to do with this weeks TWD recipe? These brownies needed 6 oz of chocolate...just the right recipe to use my Amano chocolate for! Di, from Di's Kitchen Notebook, was the lucky one to choose the recipe for this week. The original recipe called for rum infused raisins, but, I couldn't make myself put raisins in these brownies. Some other TWD chicks went on and added raisins and compared it to raisinettes in brownie form, others used other dried fruits and had great results. I still like my brownies just plain. I loved this brownie recipe. A few ingredients, quick to put together, and a short bake and you have fudgy brownies, with a thin crust on the top. I only had one problem, and that was when you completed mixing, the batter had the consistency of chocolate mousse! I almost ate all of the batter before I could get to the baking part!



Don't forget to check out the other TWD chicks and their take on this recipe. Next weeks recipe comes from Marie at A Year at Oak Cottage and we are using strawberries!



French Chocolate Brownies
- makes 16 brownies -Adapted from Baking From My Home to Yours.


Ingredients
1/2 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon cinnamon (optional)

1/3 cup raisins, dark or golden

1 1/2 tablespoons water

1 1/2 tablespoons dark rum

6 ounces bittersweet chocolate, finely chopped

1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces

3 large eggs, at room temperature

1 cup sugar


Getting ready: Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
Whisk together the flour, salt and cinnamon, if you're using it.


Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.


Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It's important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you've got a couple of little bits of unmelted butter, leave them—it's better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.


Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you'll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won't be completely incorporated and that's fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.
Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.


Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.


Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-along are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!


Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

Cocoa Orange Cupcakes

This months Cupcake Hero ingredient is cocoa. Great choice, but Laurie dear, you are going to be covered in it by the end of this month! :) I really like the combination of orange and chocolate, so when I came across this recipe, I knew that this would be my cupcake entry this month. I can't wait to see the round up!

Cocoa Orange Cupcakes with Orange Buttercream Frosting

For the cupcakes:
1/2 Cup cocoa
1/2 cup boiling water
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup shortening
2 cups sugar
1/8 tsp salt
1 tsp vanilla extract
2 eggs
1 1/2 tsp plus 1/8 tsp baking powder
1 cup plus 3 Tbsp buttermilk
1 3/4 cup all-purpose flour
1 tsp grated orange zest
1/2 tsp orange extract

Heat oven to 350 degrees.

In a small bowl, stir together cocoa and boiling water until smooth; set aside.

In a large mixing bowl, beat butter, shortening, sugar, salt and vanilla until well blended. Add eggs, mix well. Stir together Baking soda and buttermilk; add to butter mixture alternately with the flour. Stir in orange zest, orange extract and cocoa mixture. Divide evenly into cupcake lined pan and bake 12-15 minutes, or until done. (I got 2 dozen cupcakes.)

For the Frosting:

2/3 cup butter or margarine, softened
6 cups powdered sugar
2 tsp grated orange zest
1 tsp vanilla
juice of 1 orange
4-6 Tbsp milk

In large mixing bowl, beat butter, 1 cup powdered sugar, orange peel, orange juice, and vanilla until creamy. Add remaining powdered sugar alternately with milk, beating to spreading consistency.

Dark Chocolate Soup with Cinnamon-Toasted Poundcake Croutons

(Yes, I know...bad lighting!!!)

This recipe comes from Jill O'Connor's book, Sticky, Chewy, Messy, Gooey. This has got to be the cutest book that I have seen. I have had it for a while and have only made these. Flipping through the pages on a rainy day, this recipe just called me out and said...yes, you know you want me....well, I have to admit that I did. Except, I was thinking, by the look of the picture, that it was like a chocolate pudding, and that you would eat it warm. It is not like that at all. Now, don't get me wrong, it was very good, very chocolaty, what do you expect with 24 ounces of chocolate and 6 cups of half and half. But, it was exactly what it said...soup. Slurping from a spoon, soup. I am pretty positive that I don't like chocolate soup. I will probably make this again, but will use it as a hot chocolate drink.

On the other hand, the croutons. How can you go wrong with pound cake, butter, cinnamon and sugar? These were great just to snack on!

For the soup:

1/2 Cup sugar

1/4 Cup water

pinch of salt

6 Cups half and half

2 tsp instant espresso powder

24 ounces bittersweet or semisweet chocolate, finely chopped (I used semisweet)

Combine the sugar and water in a large saucepan over medium heat. Cook, gently swirling the pan occasionally, until the sugar dissolves and starts to change color. Increase the heat to high and boil until the syrup turns a deep amber color, 4-5 minutes. Watch carefully, as it can burn quickly. Immediately remove the pan from the heat and add the salt and half and half. Use a long handled wooded spoon to carefully stir in the half and half, as the caramel has a tendency to hiss and splash as the cold cream hits it. Bring the mixture just to a gentle boil, stirring to dissolve the caramel into the half and half, about 2 minutes. Remove from the heat and stir in the espresso powder and chopped chocolate. Stir until the chocolate is melted and the mixture is smooth. Divide the soup into 8 shallow bowls and top with croutons.

For the crouton:

1 loaf of your favorite pound cake

1/2 cup sugar

2 tsp cinnamon

1/2 cup unsalted butter, melted

Preheat the broiler. Cut a razor thin slice from both ends of the pound cake to reveal the interior. Cut the trimmed loaf of pound cake crosswise into 8 equal slices. Trim each slice to form perfect, uniform, squares. Stir the sugar and cinnamon together in a bowl. Brush both sides of the pound cake slices with the melted butter and sprinkle generously with the cinnamon sugar. Place the slices on a large baking sheet and broil until the sugar on top stars to bubble and turn brown, 1-2 minutes. Remove the baking sheet from the oven, turn the slices over, and broil the second sides in the same way. Transfer the sheet to a wire rack to cool. use a serrated knife to carefully cut each slice into 4 equal squares.

TWD-Gooey Chocolate Cakes

This weeks TWD recipe was chosen by the Lemon Tartlet herself, Leigh. I am so glad this was a chocolate week! This one did hit the spot! The only problem I had, and this was completely my fault, I didn't get to eat one right out of the oven, it was at room temperature when I could get to it. The middle didn't flow like the lava cakes, but it was really moist. I can imagine it being gooey if it was hot.

This "little one" was very easy to put together, and came together quickly as well. However, Dorie recommended bittersweet chocolate, I used semi-sweet instead. This will be marked as a make again.

The TWD chicks have nested, if I have counted correctly, 113 little chicklets!!! Go and check them out too! Next weeks recipe comes from Mary at Starting from Scratch.

Gooey Chocolate Cake
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
¼ teaspoon salt
5 ounces bittersweet chocolate,
~4 ounces coarsely chopped,
~1 ounce very finely chopped
1 stick (8 tablespoons) unsalted butter, cut into 8 pieces
2 large eggs, at room temperature
1 large egg yolk, at room temperature
6 tablespoons of sugar

Getting ready: Center a rack in the oven and preheat the oven to 400 degrees F. butter (or spray – it’s easier) 6 cups of a regular-size muffin pan, preferably a disposable aluminum foil pan, dust the insides with flour and tap out the excess. Put the muffin pan on a baking sheet.
Sift the flour, cocoa and salt together.

Set a heatproof bowl over a saucepan of gently simmering water, put the coarsely chopped chocolate and the butter in the bowl and stir occasionally over the simmering water just until they are melted – you don’t want them to get so hot that the butter separates. Remove the bowl from the pan of water.

In a large bowl, whisk the eggs and yolk until homogenous. Add the sugar and whisk until well blended, about 2 minutes. Add the dry ingredients and, still using the whisk, stir (don’t beat) them into the eggs. Little by little, and using a light hand, stir in the melted chocolate and butter. Divide the batter evenly among the muffin cups and sprinkle the finely chopped chocolate over the batter.

Bake the cakes for 13 minutes. Transfer them, still on the baking sheet, to a rack to cool for 3 minutes. (There is no way to test that these cakes are properly baked, because the inside remains liquid.)

Line a cutting board with a silicone baking mat or parchment or wax paper, and, after the 3-minute rest, unmold the cakes onto the board. Use a wide metal spatula to lift the cakes onto dessert plates.

Mississippi Mud Cupcakes

This months theme for Cupcake Hero is marshmallow. You could use marshmallows or marshmallow fluff, either in the batter, topping, or icing. This cake is my son, Blake's, favorite cake. He asks for this cake for his birthday. My one favorite thing to make is marshmallows. I make them for every occasion that I can. There is just something about sticking the white fluff in the fridge overnight, and then when you go to cut them, that they really did turn into marshmallows that makes me giddy!

This recipe normally makes a 9x13 inch cake, and you leave it in the pan, so you can pour the icing on while it is warm...I had a little trouble with that on these cupcakes. So, I waited until they cooled before I iced them.

Mississippi Mud Cupcakes:

1 cup butter or margarine

1/2 cup cocoa

2 cups sugar

4 large eggs, lightly beaten

1 1/2 all-purpose flour

Dash of salt

1 tsp. vanilla

1 1/2 cups chopped pecan

4 cups miniature marshmallows**

**Again, I made marshmallows and cut them into 1/2 inch squares

Chocolate Frosting:

1 (16oz.) package powdered sugar

1/2 cup milk

1/3 cup cocoa

1/4 cup butter or margarine, softened

Combine butter and coca in a medium saucepan. cook over medium heat until butter melts. Remove from heat; transfer to a large mixing bowl. Add sugar and eggs; beat at medium speed with an electric mixer until blended. Add flour, salt, and vanilla; beat until blended. Stir in pecans. Spoon batter into greased 9x13 inch pan, or a cupcake pan lined with cupcake liners.

Bake at 350 degrees for 35 minutes for the cake, or about 15 minutes for cupcakes. Remove from oven and sprinkle marshmallows over hot cake, or top cupcake with marshmallows. If making the cake, immediately spread frosting over marshmallows. If making cupcakes, I would let the cupcakes and marshmallows cool before frosting.

This recipe made 2 dozen cupcakes.

To make the chocolate frosting:

Combine all ingredients in a large bowl; beat at medium speed until smooth, adding an additional tablespoon of milk if frosting is too stiff.

Makes 2 cups.