Wednesday, December 23, 2009
The little moons are absolutely scrumptious! They are soft and loaded with SUGAR. The textures are so magnified from tasting the pure crystals of the sugar, and the lightly packed cookie that breaks so gently and softly in ones mouth as the butter and sugar melt off the tongue. This is a great holiday cookie, because somehow it tends to bring friends and family happily together. These will be the talk of the town, because they are so different considering most people would never dare to add pure sugar right on top of an already sugared dessert. This is one recipe your stomach will have to splurge on, for it is far worth it.
2.5 sticks of butter (cold)
3/4 cups sugar
1 cup almonds peeled and ground
2 cups flour
2 teaspoons vanilla extract
With electric mixer beat butter until little pieces. With wooden spoon, stir in sugar almonds, flour, and vanilla. Work with the dough with your hands and try to blend all the butter into the dough. Form a ball of dough and chill for a few hours. On lightly floured surface, roll out dough and then take section of dough and form moon shapes with hands. Place on cookie sheet and bake at about 375 or a little less in fahrenheit for about 10 min, or until light color and look ready. (This is a cookie you need to use your gut instinct. Also, sometimes these can be a total flop and you just have to get "lucky", therefore only bake a few at a time until u know you have your oven just right and the time just right before baking the rest of the batch.) When they are still warm, roll them and coat them entirely with pure sugar!!!!
*Special thanks to Marianne Messmer*
125 grams ground walnuts
125 grams butter softened
150 grams sugar
2 egg yolk
pinch of salt
180 grams flour
with an electric mixer, cream together the butter, sugar, and yolks. Then add salt. With a wooden spoon stir in flour until the mixture is "crumby". Then take your hands and form a ball of dough. Refrigerate and let cool and harden for easier handling when rolling out dough. Roll out on lightly floured surface to about a cm or so think(want cookies somewhat thin). With a knife, cut lines down the down as if you are creating rows. Then, at a diagonal cut across the dough (opposite way that you made the rows). Depending on how thick your rows are and how long your columns are will all depend if you prefer fat or skinny fingers. Ha! Place onto cookie sheet and brush the top with an egg yolk mixture. (Consists of one egg yolk and just a splash of water, but may need more for more cookies.) Bake at 350 degrees fahrenheit for about 15 to 20 min, or until golden on top. (you want your fingers to be made for someone tan and not so pale and sickly looking!)
I have never made a spice cookie until these. I don't know about y'all, but something about mixing all different spices doesn't quite sound for an even decent cookie. When I hear of any recipe calling for multiple spices, the first thing I picture is either all my kitchen windows open trying to air out the "spicy" and extremely strong smell, or me gulping glasses of water down my throat for I tend to be very sensitive towards "spicy" foods. But this cookie is not like that at all, for these spices make for a great aroma during the holiday times where it is even necessary to blow out all artificial candles. These cookies are far from "spicy" and taste wonderful for the holidays. (A new fave. of mine!)
130 grams butter (softened)
120 grams brown sugar
250 grams flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon cloves
pinch of salt
40 grams ground almonds
Cream with an electric mixer the butter and then the sugar and then the egg. With wooden spoons, then add in all other ingredients. (might even need to use your hands to form a ball of dough) Refrigerate and let cool to harden just enough to be able to roll out on lightly floured surface. Roll out thinly, only about 2 mm thick. Take your cookie cutters and have fun! (I used hearts and stars) Bake at 375 degrees fahrenheit until a light yellow. (I didnt even use a timer for these cookies, instead I sat by the oven and checked them every few minutes.)
As my grandma puts it, we made these cookies at "the seat of our pants". I think she was trying to say we didn't really have a recipe and just went with it. Somehow what came out of the 320 degree (or was it 200 degree? I don't even know we changed it up so much!) oven were these "chocolate" Macaroons. Now I say "chocolate" because we had intended to make them taste very chocolatey since we had not yet made a Christmas cookie with chocolate in it. But, when we tried them, they didn't fully taste chocolatey. They had more of a nutty taste and a hint of chocolate. Actually, the more I think about it, I can't quite put a distinctive taste to these cookies, all I know is they are GOOD! and worth making again! (That is if I can figure out the exact recipe...or I will just have to make them again "on the seat of my pants".)
So here is the part where I usually describe how great and how wonderful the food taste. But this is a special cookie, because all I know is that it taste very good. Yet I can not quite explain this unique taste because it is simply that; unique. It does taste like a classic macaroon and looks like one. It has a bit of crunch while soft and almost chewy in the middle. The center of this cookie will quickly melt in ones mouth as the outside shell with sit for a while letting one enjoy this "unique" and scrumptious dessert.
300g or so, or about half a bag or maybe 1/4? of ground nuts (ground by food processor is best) *we used pecans... i think? Ha!
3 egg whites or 4
200 to 250 grams or about 2 or less cups sugar
about 1/4 or less bag of semisweet chocolate chips ground as much as nuts are (depending on how "chocolaty" you would like)
2 or was it 3 or more? tablespoons unsweetened cocoa powder
LETS COOK! (or attempt and pray it turns out as good as mine!)
whip together egg whites and add sugar. Beat together for about 10 min or maybe more or less. Slowly add ground nuts and chocolate and stir together until all mixed in as a dough. Using two spoons make an oval and put onto sprayed parchment paper on a cookie sheet. bake on around 270 to 325 (depending on your oven and your ingredients and all) for about 20 min and until cookie its hardish on outside yet soft on inside
Monday, December 21, 2009
one box of regular spaghetti
one package of thick, uncooked bacon
half (or a little less) of regular sized white onion
few sprigs of fresh parsley (give or take about 4 or so)
about 3/4 cup or more fresh ground parmesan cheese
one cup white wine
2 tablespoons extra virgin olive oil
In a large bowl crack all eggs and then add cheese and roughly chopped up parsley. With fork, beat eggs and mix together to create sauce. slice up all the bacon into bite size pieces and add to frying pan over medium-high heat with the oil. Then, do a rough to small chop of the onion.(make this a coarse chop, but you also want the onion to be in very small pieces) When bacon is about 1/3 way cooked add onions to the pan. Fill large pot with 3/4 way of water and add a handful or so of salt and let pot come to a boil. When onion and bacon is almost but not all the way cooked, add the wine and bring heat back down to a low. Let simmer and have wine reduce most of the way. (by the time the wine has almost completely reduced its size, the bacon should be crispy, and thoroughly cooked through). Add spaghetti and cook about 13 minutes or until Al dente. When bacon mixture is complete, add to the giant bowl of the egg sauce. Drain pasta and add to the giant bowl as well. Mix until all elements are completely and thoroughly combined. Garnish with fresh parsley on top and sprinkled parmesan cheese. Serve warm, and enjoy! (Also, this is even better as left overs and heated up in microwave!)
1/4 cup heavy whipping cream
3 tablespoons granulated sugar
3 tablespoons butter
1 1/2 teaspoons powdered instant coffee (or if it is hard to find and are in the mood for a unique taste used regular coffee grinds, I usually just use that and it taste great!)
1/2 cup semisweet chocolate chips(GERRADELLI IS THE BEST)
1/2 teaspoon vanilla extract
bittersweet or semisweet chocolate squares grated to garnish on top
In a small saucepan, combine whipping cream, sugar, butter, and instant coffee; cook over low heat, stirring constantly, just until mixture boils. Remove from heat; immediately add chocolate chips. Stir until chips are melted and mixture is smooth when stirred. Add vanilla extract. Pour into small bowl; chill, stirring occasionally, until mixture begins to set. Cover, chill several hours or overnight to allow mixture to ripen and harden. Now yes, your hands will get VERY VERY messy and be prepared to constantly be cleaning your hands off; form small round balls by rolling chocolate in palm of hand, working quickly to prevent melting. Then roll in grated chocolate and add a chocolate chip on top for garnish. Store in refrigeration and serve cold while enjoying!
Every great Italian meal is always paired best with a warm, toasty slice of bread made fresh daily from a local market. The best bread is simple, with few ingredients for it is used best to soak up the richly decedent sauces on one's plate full of pasta and more pasta. I made this bread with Spaghetti Carbonara for my mother's Christmas dinner party, and it was a huge hit.
I used a french bread, because it is not only beautiful to look at but it can also vary with endless ideas on topping the bread. For this time that I used french bread, I paired it with a hint of garlic, some extra virgin olive oil, and just a tab of salty butter. I brushed the top of the bread which created a moist and smooth inside, yet thanks to the lovely creation of an oven; i was able to lightly toast the French bread giving the outside and crust more of a crunch and textured taste.
one loaf of fresh french bread
one clove of garlic
about half a cup to one cup extra virgin olive oil
2 to 3 tablespoons softened salted butter
Finley chop up the garlic and then add it into a small bowl. Pour in oil and add butter. With back of spoon kind of "smush" the butter around mixing it into mixture. Then, mix mixture together and with pastry brush lightly brush tops of one inch thick sliced french bread. With oven preheated to 300 degrees fahrenheit, put bread with mixture side up on cookie sheet and set inside oven. Cook for about 6 to 8 minutes, or until crust is browned and bread is warm and baked to desired consistency. Serve and enjoy this extremely easy side dish!!
2 cans (12 ounces) white crab meat, drained, flaked
8 ounces Neufchatel Cheese
1/2 cup thinly sliced green onions
1/2 cup Light Mayonnaise
24 won ton wrappers (found in refrigerated produce section)
Preheat oven to 350 degrees fahrenheit. Mix crab meat, neufchatel cheese, onions and mayo. Spray 24 regular sized muffin tin cups with cooking spray. place one won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crab meat mixture. Back 15 minutes, then rotate pan and bake for about 2 to 3 more minutes, and edges should be golden brown and filling should be heated all the way through. Serve WARM. Garnish with chopped green onions, and enjoy!
Wednesday, December 16, 2009
First, I would like to start off saying I used [ ] in my blog tittle instead of ( ), because according to Sky [and I quote] "It's prettier on the eyes". So what do y'all think? Yes, or no? because personally, I don't see the difference. (Sorry Sky!) But now to my absolute all time favorite blog post: And why you may ask? Well, these are exclusive Italian Truffles, made with love in each and every one. Also, these truffles are the original basis of my love for baking as well as the inspiration to my blog. (Hence my main photo on the top of of this page.)
I have made these same Italian Truffles multiple times, and each time they come out even better than the time before. This past summer my mother bought a dessert recipe book from a local book retailing store where I soon fell in love with this recipe. My mother as well as my entire family had many doubts that I would be able to conquer a truffle, but to their surprise (as well as mine) I not only was able to create such a beautiful and richly decedent dessert, but I conquered it quite well where it has now become my signature dessert in which I make them for many occasions; from my neighbor's summer pool bash and my best friend's birthday to a school project for English class and holiday gifts for neighbors.
Saturday, December 12, 2009
one cup sugar
1 cup butter, softened
3 tablespoons milk
1 teaspoon vanilla
3 cups flour
1.5 teaspoons baking powder
.5 teaspoon saltLETS COOK!
In large bowl, combine sugar, butter, milk, vanilla and egg with electric blender and blend well. Then, stir in flour, baking powder, and salt. If needed blend until all combined well. Chill dough for at least 30 min before use. Heat oven to 400 degrees f. Roll out dough on lightly floured surface with a lightly floured roller and roll to desired thickness. Now get creative and take out cookie cutters, sprinkles, and anything else to decorate and have fun with the cookies! If dying the cookie; separate part of the dough and add just a hint of food dye. lightly pound and roll dye into dough COMPLETLY before rolling colored dough out. When mixing two colors; put streaks of dye in separate parts of dough and roll in ball formation in palm before rolling out on the lightly floured surface. Put onto uncreased cookie sheet and bake for about 4 to 5 minutes. Immediately remove from rack. Serve and enjoy!
It has been expressed that I enjoy many hobbies besides baking and cooking. Painting has begun to spark an interest as I have been inspired by my grandfather, many deceased artists, and some one special known as Blake. He paints for a small hole-in-the-wall store, Phoenix Rising, and is brilliant at what he does. On one particular day we had decided to put our imaginative and right sided brains together to create what we call our very own master piece out of mostly acrylic paints and a whole bunch of random techniques founded by Blake (or was it Hue's grand idea of adding shiny foil to dull paintings? Hah!)
This is by far my favorite grilled cheese, for it is simple, yet a delectable lunch dish for one. (Or more, you choose!) The crunch in the bread gives it a great texture when paired with a variety of cheeses melted together to make one very unique taste. The oven-baked tomato warms the tummy up as well as the taste buds and will for sure make you smile on a depressingly cold, and dreary day.
one slice of whole-wheat and grainy bread
one medium tomato
3 sprigs of parsley
one slice Swiss cheese
one slice pepper jack cheese
one slice parmesan cheese
2 tablespoons red wine vinaigrette
2 tablespoons extra virgin olive oil
salt and pepper to taste
mix together in a small bowl the salt, pepper, vinaigrette, extra virgin olive oil, and 2 sprigs of parsley. Preheat the oven to 450 degrees. Slice the tomato into thirds, and using a pastry brush gently brush the ends of the tomato. (we will not be using the middle slice of the tomato). And make sure both sides of both tomatoes are brushed. Put into oven for about ten minutes. With a grilling pan, pour about one tablespoon of olive oil over the pan that is on medium-high heat. Now, with the rest of the mixture cover one side of the bread and then cut bread in half. place half of the bread onto pan with mixture side down. add Swiss cheese, parmesan cheese, and pepper jack cheese. (with pepperjack; tear into small chunks and disperse through sandwich.) When tomatoes come out of oven, peal of the skin and place on top of sandwich. put other half of bread on top and let sit on stove until cheese is half way melted. Flip sandwich and cook until cheese is completely melted, and bread is browned and crispy. serve, and enjoy!
Thursday, December 3, 2009
3/4 pound large shrimp
2 medium cloves garlic
3 tablespoons extra-virgin olive oil
2 tablespoons tomato paste
1/2 cup dry white wine
salt to taste
freshly ground black pepper
1 pound linguine
6-7 sprigs flat-leaf parsley
1 cup whipping cream
2-3 tablespoons flour
Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil. Add a few handfuls of salt and olive oil to the pot. Peel and devein the shrimp. Cut one-third of the shrimp into 1/2-inch pieces and leave the rest whole. Peel and lightly crush the garlic cloves. Put the olive oil in a 12-inch skillet, add the garlic, and place over medium-high heat. Saute until garlic cloves are lightly browned on all sides, then remove them and discard as much as possible while still leaving the olive oil in the pan. While the garlic is sauteing, dissolve the tomato paste in the white wine. After removing the garlic closes, add the wine with dissolved tomato paste to the pan and cook until the liquid has reduced by about half. Add the whole shrimp and season with salt and pepper. Cook until the shrimp have turned pink, 2 to 3 min. then remove the pan from the heat. When the water for the pasta is boiling, add about 2 tablespoons of more salt, add the linguine, and stir until all the strands are submerged, Cook until al dente. Finely chop enough parsley to measure 2 tablespoons. Use a slotted spoon to transfer the cooked shrimp to a cutting board. Chop Finley into a "mush", then return them to the pan. Place the pan back over medium-high heat and add the cream. Cook until the cream has reduced by about half, and add flour if sauce appears more liquidy than creamy. Add the raw shrimp and the parsley. Season lightly with salt and pepper and cook until the shrimp pieces turn pink, 1 to 2 minutes, then remove the pan from the heat. When the pasta is done, drain well, toss with the sauce, serve, and enjoy!
Ingredients: (all will depend on the size of salad being made)
baby green leaf lettuce
baby spinach (make sure to have more of this than the other two)
baby Romain lettuce
1/4 cup crumbled feta cheese
2 hard boiled eggs
1/4 cup almonds
3 tablespoons olive oil
1/4 red onion
2 tablespoons orange juice with pulp
1 cup balsamic vinaigrette
boil eggs and peel shell off once boiled. clean all lettuce and leaves with water and pick off every stem from the baby spinach. (may take a while, but worth it in the end!) In a small bowl mix orange juice and vinaigrette together and set aside. In serving bowl, place lettuces inside. Roast almonds for a few minutes over medium-high heat in frying pan with olive oil until golden brown. Remove from heat and cut into halves, placing them on top of lettuce. Add the sliced hard boiled egg and crumbled feta cheese. Chop small pieces of the red onion, then add to salad. When ready to serve, pour vinaigrette over salad, toss, and enjoy! (simple as one, two, three!)
Sunday, November 29, 2009
So this blog post goes out to my big sister, LB, for her big double digit 2-0 birthday. (Happy birthday big sis!) Somehow she manages to still get I.D'd when entering theaters, and still receives adorable little plush bears wearing Ralph Lauren bow ties. However, the time has arrived where it has become harder to squeeze so many birthday candles onto such a delicate and dainty chocolate cake without worry of wax and fire colliding together to melt the cake away.
1 package fresh raspberries
2 oz. semisweet chocolate (I used Ghirardelli.. as always!)
3/4 hot coffee (you will not taste the coffee in the cake, it just brings out the richness from the chocolate)
1.25 cups of sugar
1.25 cups of flour
3/4 cup cocoa powder
1.5 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 regular sized eggs
3/8 cup vegetable oil (I know this is an odd measurement, but trust me when I say it works the best)
.75 cups buttermilk
2 teaspoons pure and all natural vanilla
8 ounces semisweet chocolate
1/2 heavy whipping cream
2 tablespoons of sugar
1 tablespoon of syrup
1/5 cup unsalted butter
preheat the oven to about 280 to 300 degrees F. Grease two round pans (normal round cake pans) and line the bottoms with parchment paper. The re-grease, and make sure to grease the sides as well! Make the coffee so it will be hot enough to melt chocolate. As coffee is brewing, chop up chocolate into chunks and then combine with the coffee. Stir well until melted, then set aside. In medium sized bowl, sift cocoa powder, flour, sugar, baking soda, and baking powder. Once all sifted, add salt to the mixture and set aside. In a VERY LARGE bowl with an electric mixer beat eggs until frothy and thickened. While still mixing on a medium speed add in (slowly) the oil, buttermilk, and vanilla. Finally add the coffee and melted chocolate and beat until all combined. Separate the batter among both pans and cook for 30 to 45 min. While cake is in oven start on frosting. Over a double boiler add the cream, sugar, and corn syrup over medium-low heat. Whisk together and let sit over heat for good five minutes while chopping up chocolate. Remove from heat and stir in chocolate until smooth and melted. The add the butter in chunks and stir until melted. Set frosting in refrigerator until cake comes out and is cooled completely. Add frosting on top of one cake and then stack the other on top. Cover the entire cake in frosting, and garnish with raspberries, and enjoy!
Saturday, November 28, 2009
1 cup crumbled feta cheese
1/2 cup roasted or toasted almonds
1 cup balsamic vinaigrette salad dressing
4 tablespoons orange juice
pick off every single stem from each leaf of the baby spinach (yes, this is very tedious). Place spinach in a serving bowl and add the cheese, onion, and cranberries. Thinly slice almonds and add to bowl as well.
In separate bowl combine balsamic vinaigrette salad dressing and orange juice. mix well together and pour over salad mixture when ready to serve.
Toss entire mixture together, and try to leave most of the cheeses, onion slices, almonds, and cranberries on top of spinach.
Serve and enjoy. (very simple, yet very good!)
Friday, November 27, 2009
Tuesday, November 24, 2009
You will need:
4cups all purpose flour2 teaspoon baking powder
2/3 granulated sugar
2/3 granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons butter, cold and cut into pieces
4.25 ounces dark chocolate chunks
2 cups fresh raspberries
1 cup whole milk plain yogurt (suprisingly this is hard to find!!!)
3 teaspoons pure vanilla extract
2 large egg, lightly beaten
Egg mixture for brushing tops of scones:
1 large egg, lightly beaten
1 tablespoon milk
LETS START COOKING!
preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives. The mixture should appear crumb like. Stir in the chocolate chunks and whole raspberries. In a smaller bowl whisk together the yogurt, vanilla extract, and eggs. Add this mixture to the flour mixture and stir just until the dough comes together. *Do not over mix.!!*
Transfer to a lightly floured surface and knead the dough gently untill the dough better comes together and then pat, or roll, the dough into a circle that is about 7 inches (18 cm) round and about 11/2 inches (3.75 cm) thick. (For these processes you will most likely need to use lots more flour, for the dough can become very sticky) Cut the dough into four squares, and then cut each squart into 2 triangles. Place the scones on the baking sheet. Make an egg wash of one well-beaten egg mixed milk and brush the tops of the scones with this mixture.
Bake for about 15 minutes or until a toothpick inserted in the middle comes out clean. Remove from oven and then turn your broiler on. Sprinkle confectioners sugar over the tops of the scones and place them under the broiler. Broil for about a min. or less, until the sugar has melted and turns golden brown. Keep an eye out while scones are in the broiler, because they can burn! Transfer to a wire rack to cool.
Makes about 16 scones.
Sunday, November 22, 2009
2 teaspoons baking powder1/8 teaspoon baking soda
1/4 teaspoon salt
1 1/4 sticks (10 tablespoons) unsalted butter, room temperature
1 cup sugar
3 large eggs
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk
For the espresso extract:
2 tablespoons instant espresso powder
2 tablespoons boiling water
*if it is hard to find instant espresso powder, just make some instant black coffee and use a little bit more
For the espresso syrup:
1/2 cup water
1/3 cup sugar
1 tablespoon Kahlua
For the filling and frosting:
1 8-ounce container mascarpone
1/2 cup confectioners’ sugar, sifted
1 1/2 teaspoons pure vanilla extract
1 tablespoon Kahlua
1 cup cold heavy cream
2 1/2 ounces bittersweet or semisweet chocolate, finely chopped, or about 1/2 cup store-bought mini chocolate chips
For the Frosting (if you would like to add more chocolate):
about 1/4 to 1/2 cup of whipping cream
a few blocks of chocolate (about 4 ounces or so)
Butter two 9×2 inch round cake pans, dust the insides with flour, tap out the excess, and line the bottoms of the pans with parchment or wax paper. Put the pans on a baking sheet.
Sift together the cake flour, baking powder, baking soda, and salt.
Working with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add the sugar and beat for another 3 minutes. Add the eggs one by one, and then the yolk, beating for 1 minute after each addition. Beat in the vanilla; don’t be concerned if the mixture looks curdled. Reduce the mixer speed to low and add the dry ingredients alternately with the buttermilk, adding the dry ingredients in 3 additions and the milk in 2 (begin and end with the dry ingredients); scrape down the sides of the bowl as needed and mix only until the ingredients disappear into the batter. Divide the batter evenly between the two pans and smooth the tops with a rubber spatula.
*REMEMBER: the more beating, the better*
Bake for 28 to 30 minutes, rotating the pans at the midway point. When fully baked, the cakes will be golden and springy to the touch and a thin knife inserted into the centers will come out clean. Transfer the cakes to a rack and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them, and peel off the paper liners. Invert and cool to room temperature right-side up.
*REMEMBER: always bake for less; it is much harder to fix a burnt cake than a not fully baked cake!*
To make the extract:
Stir the espresso powder and boiling water together in a small cup until blended. Set aside.
To make the syrup:
Stir the water and sugar together in a small saucepan and bring just to a boil. Pour the syrup into a small heatproof bowl and stir in 1 tablespoon of the espresso extract and the liqueur or brandy; set aside.
To make the filling and frosting:
Put the mascarpone, sugar, vanilla, and liqueur in a large bowl and whisk just until blended and smooth.
*for the frosting*: swirl in the chocolate ganache (but not until the VERY end)
Working with a hand mixer, whip the heavy cream until it holds firm peaks. Switch to a rubber spatula and stir about one quarter of the whipped cream into the mascarpone. Fold in the rest of the whipped cream with a light touch.
To assemble the cake:
Place one layer right-side up on a cardboard round or a cake plate protected with strips of wax or parchment paper. Using a pastry brush or a small spoon, soak the layer with about one third of the espresso syrup. Smooth some of the mascarpone cream over the layer – user about 1 1/4 cups – and gently press the chopped chocolate into the filling. Put the second cake layer on the counter and soak the top of it with half the remaining espresso syrup, then turn the layer over and position it, soaked side down, over the filling. Soak the top of the cake with the remaining syrup.
For the frosting, whisk 1 to 1 1/2 tablespoons of the remaining espresso extract into the remaining mascarpone filling. Taste the frosting as you go to decide how much extract you want to add. If the frosting looks as if it might be a little too soft to spread over the cake, press a piece of plastic wrap against its surface and refrigerate it for 15 minutes or so. Refrigerate the cake too.
With a long metal icing spatula, smooth the frosting around the sides of the cake and over the top. Garnish the top with chocolate chips and grated chocolate for bolder colors
Refrigerate the cake for at least 3 hours (or for up to 1 day) before serving – the elements need time to meld
. . . and this is my very first recipe on my very first blog. . .