a long week….

I’ve left behind the peace of the Catskill mountains, the wee house, playing in the dirt and staring into space for a week long work project in NYC…. oh sigh. You may not hear to much from me this week, other than the screams of job trauma! ha.

But before I go I’ll leave you with this chocolate-y goodness, too good not to try.

Chocolate Earl Grey cake (adapted from Real Simple Magazine)

6 earl grey tea bags or 2 tbsp loose tea steeped in 1 c water

1/2 c butter (1 stick), softened

3 eggs

1 1/2 c sugar

4 oz unsweetened chocolate, melted and cooled

2 c flour

1 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt

1/2 c yogurt

Oven 350F. Grease an 8 c fluted cake or bundt pan.

Beat butter, eggs, sugar until light and creamy.  Add chocolate, mix, add in flour, baking soda, baking powder, salt, yogurt and tea. Bake 50 mins, or until a skewer comes out clean.

Sprinkle with powdered sugar. (optional)

Advertisements

5 Comments

  1. Mame Johnston
    Posted August 2, 2010 at 10:23 am | Permalink

    I just emailed you a Chocolate Baklava recipe that was served @ Williams-Sonoma class not too long ago. It is just heavenly and I think you both would really enjoy it. Have a great week in NYC!

    • thecatskillkiwi
      Posted August 4, 2010 at 8:24 pm | Permalink

      hey thanks… but i didn’t get your email…

  2. Mame Johnston
    Posted August 4, 2010 at 9:20 pm | Permalink

    Chocolate Baklava
    Yield: 24 servings (serving size: 1 piece)
    3/4 cup honey
    1/2 cup water
    1 (3-inch) cinnamon stick
    1 cup hazelnut-chocolate spread (such as Nutella}- warm @ low heat~
    1/2 cup toasted hazelnuts, coarsely chopped
    1/2 cup roasted pistachios, coarsely chopped
    1/3 cup blanched toasted almonds, coarsely chopped (bring out flavor by toasting)
    1/2 cup toasted walnuts, coarsely chopped
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    Cooking spray
    24 (14 x 9-inch) sheets frozen phyllo dough, thawed
    1/2 cup butter, melted
    1. Combine the first 3 ingredients in a medium saucepan over low heat; stir until honey
    dissolves. Increase heat to medium; cook, without stirring, until a candy thermometer registers
    230° (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
    2. Preheat oven to 350°.
    3. Place hazelnut-chocolate spread in a microwave-safe bowl; microwave at HIGH for 30
    seconds or until melted. Combine hazelnuts and next 5 ingredients (through salt). Lightly coat a
    13 x 9-inch baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover
    remaining dough to prevent drying), place 1 phyllo sheet lengthwise in bottom of prepared pan,
    allowing ends. of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter. Drizzle about 1/3 cup melted hazelnut -chocolate spread over phyllo. Sprinkle evenly with one-third of nut mixture (about 1/2 cup). Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread, and nut mixture. Top last layer of nut mixture with remaining 6 sheets phyllo, each lightly brushed with butter. Press gently into pan.
    Cut before baking. Make 3 lengthwise cuts and 5 crosswise cuts to form ’24’Portions using a sharp knife. Bake at 350° for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over
    baklava. Cool in pan on a wire rack. Cover; store at room temperature. Calories 238
    FAT 13.4g (sat 4.3g,mono 5.6g,poly 2g); CHOLESTEROL10mg; CALCIUM 29mg;
    CARBOHYDRATE 27.8g; SODIUM 148mg; PROTEIN 4g; FIBER 1.6g; IRON 1.3mg

    • thecatskillkiwi
      Posted August 6, 2010 at 8:10 am | Permalink

      awesome!!!

  3. Posted August 12, 2010 at 3:05 pm | Permalink

    That looks fab!


Post a Comment

Required fields are marked *
*
*

%d bloggers like this: