Tag Archives: dessert

Week Ten: Grand Finale!


For the grand finale, I decided to remake the best recipe I’d made this summer, which happened to be Loaded Mashed Potato Bombs, which I’ve listed the recipe for in a previous post. I also baked kielbasa, because I’m super Polish and wanted something small and quick to go with the bombs. We get our kielbasa from a local place called Filipek’s which I highly recommend! And then of course I steamed some random broccoli, even though I’m not a big fan, because we had some fresh stalks available.

My mother regrets that we did not document all the disasters of the night, as there were quite a few.  After mixing the dry ingredients together, I tripped and needless to say, flour went everywhere. Then because the dark chocolate hardened after I’d already melted it, in trying to remelt it, the chocolate burned and our microwave was disgustingly smoky. In prepping the cake mixture, I accidentally used dark brown sugar instead of light brown sugar.  I’m not really knowledgable about the nature of brown sugar and what that meant for my dessert.  But let’s just say the end result was very decadent and needed vanilla ice cream to compensate for this fact.

The recipe also calls for dulce de leche as one of the main ingredients.  I just thought it looked delicious in the picture on Pinterest, but truly had no notion of where to find this delicacy.  While looking for icing sugar and the aforementioned topping, someone in the baking aisle told me there was a process to making these kinds of things.  With a swift search google search, I was able to pick up ingredients I needed. Dulce de leche was basically just sweetened condensed milk. The icing sugar just required processing normal sugar and then adding in corn starch and grinding the two together.  In one article, it seemed as though it would take 3 or so hours to make dulce de leche, so, I wanted to take caution and make it at the same time as other items. This ended up being not such a great idea, because the dulce de leche hardened and didn’t really have the desired result. It was also a bit difficult to have to convert measurements all the time, but I tried!

Chocolate and Coconut Cake with Dulce De Leche and Cashews 

230g dark chocolate

411g dulce de leche (1 ½ tins)
170g unsalted butter, softened 
350g light brown sugar 
3 eggs, separated
375g plain flour 
1 ½ tsp baking soda
1 ½ tsp baking powder
500ml buttermilk 
1 tsp vanilla extract
100g sweetened shredded coconut, plus extra for sprinkling on top


200g dark chocolate

225g unsalted butter, softened

250g icing sugar
1 tpsp buttermilk 

170g dark chocolate
100g cashew nuts

photo 1-37
Note: This recipe actually yields 4 cake layers, even though I only made two which didn’t stay together.  Whatever you do, do not put the widest cake layer at the top because the chocolate will drip all over the place, not all seductively over each layer as it should. 

Make the cakes. Preheat oven to 170 Celsius and line two 7” or 8″ cake pans with baking paper, or 4 sandwich tins. Every time a recipe has suggested baking paper, I used spray instead.  This is the first time that’s proved problematic.  When I own my own house, I’ll probably have my own baking paper.  Melt 230g chocolate over double boiler and set aside. I couldn’t find bars of dark chocolate, so I just microwaved dark chocolate chips.  Beat butter and sugar until pale. Add the yolks one by one followed by the melted chocolate. In a jug, pour vanilla into buttermilk and stir. Combine dry ingredients in a large bowl and fluff up with a fork. Add the flour and buttermilk to the chocolate mixture in thirds, alternating between the two.  Beat the egg whites until soft peaks form, fold them into the chocolate mixture and divide the batter among the pans.  In my tiredness, I forgot to beat the egg whites before folding them.  I don’t know if this had an effect on anything.  Bake for 45 minutes, or until a skewer comes out clean, bake for 25 minutes if using sandwich tins. Cool cakes. 

Make the icing. Melt 200g chocolate over double boiler. Beat butter, buttermilk and icing sugar in a freestanding mixture on high speed until light and fluffy (3 minutes). Pour the melted chocolate in whilst the mixer is still running and mix until fully incorporated. 

Melt the rest of the chocolate (170g) over a double boiler. 

Assemble the cake. Split the cakes horizontally using a serrated knife and brush away the crumbs (there will be a lot!). Place the first layer on a cake plate and spread a quarter of the chocolate icing on top, then spread a quarter of the dulce de leche.  Because of the hardened state of mine, it was really difficult to spread.  Place the second layer on top and repeat – same with the third. Place the last cake on top and spread with the melted chocolate, letting it drip to the sides. Sprinkle with cashews and leftover coconut. Lasts for 3 days if kept covered. 

Attempted side view

Attempted side view


Week Two: Butternut Squash Mac & Cheese and Strawberry Brownie Kabobs


Here’s a link to this week’s delicious recipe from blogger PinchofYum… boo, just a pinch?!  Most of these recipes come from things I’ve pinned on my Pinterest food board. Of all the delectable meals, mac & cheese seems to push through the forefront, so much so that this summer may end up being a quest for the best recipe of mac & cheese. I figured I’d start off with something out of the ordinary though.  It also seemed like a good idea to start making desserts, as my board was half composed of them.  These did not disappoint.


Prep time:  5 mins
Cook time:  30 mins
Serves: 4
  • ½ box whole grain elbow macaroni (about 2.5 cups dry)
  • 1 cup canned butternut squash puree
  • ¼ cup + 2 tablespoons evaporated milk
  • ¼ cup chicken or vegetable broth
  • 1 oz low fat cream cheese
  • 1 teaspoon salt
  • ½ cup shredded cheddar cheese
  • 1 tablespoon butter
  • ½ cup onions, sliced thinly
  • 1 large crispy apple, chopped or grated
  • 4 tablespoons crumbled bacon
  1. Heat butter in a skillet over low heat. When melted, add onions and let caramelize for at least 30 minutes for the best flavor. Keep heat on low/low-medium.
  2. Cook the pasta according to directions. Drain and return to pan over low heat. Add butternut squash, chicken broth, evaporated milk, and cream cheese. When combined, add in salt.
  3. Add onions and apples to the pasta. Stir to combine and add a tablespoon more broth or milk if needed.
  4. Just before serving, mix in cheese and stir until melted. Top each serving with 1 tablespoon bacon.
Because there’s very little butter, it can “dry out” quickly, especially once off the heat. Add a tablespoon of water, milk, or broth if you need to get it back to its original creaminess.  
My brother was fortunate enough to receive the task of modeling the dessert for us. This time I made sure to create a collage on the gram for your enjoyment.

My brother was fortunate enough to receive the task of modeling the dessert for us. This time I made sure to create a collage on the gram for your enjoyment.