Lemon Layer Cake with Dark Chocolate Ganache

Lemon Layer Cake with Chocolate Gananche

It’s time for cake – help me celebrate my ten year blog-iversary today. Wow – ten years… Have I ever done anything (besides this blog) for ten years? For a girl who can’t stay dedicated to much of anything, I’m astonished to find TwoBitTart is still going. And growing – this month, I was bestowed with the most traffic ever.

But, when it comes down to it, it’s not about the click count. What makes me happiest is a reader recreating one of my recipes and posting photos (like this week) or receiving props from one of my writerly readers on my storytelling.

I started this blog in 2008 with a different name (Phorenications) and a different mission. Re-reading my very first post, I realize the content may have changed, but I haven’t, not really.  No matter how many years I do this or how much my cooking, writing and photography improves, I still feel like an amateur most days. I especially love this post from 5 years ago, wondering if I’d make it to today – without having enough time to actual bake or photograph anything for my 5 year anniversary.

This year, I had time to bake – and  a milestone anniversary like this one requires a celebratory cake like this Lemon Layer version with Chocolate Ganache Frosting. I’m going to eat a humongous slice – after ten years, I deserve it.


Lemon Layer Cake with Dark Chocolate Ganache

This cake is inspired by a life-changing Italian truffle. Who knew lemon and dark chocolate were made for each other?  I do now!

Ingredients

    Dark Chocolate Ganache Frosting
  • 1 cup heavy whipping cream
  • 8 oz. bittersweet chocolate
  • Lemon Cake
  • 2 cups sifted cake flour (sift before measuring)
  • ¾ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup whole milk
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon lemon zest
  • 1 stick (½ cup) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • Lemon Curd Filling
  • ½ cup lemon curd
  • 1 teaspoon lemon zest
  • 1 cup heavy whipping cream
  • ½ cup confectioner’s sugar

Directions

  1. Make Ganache: In a medium bowl, microwave whipping cream with chocolate for 60-90 minutes. Stir until smooth. Cool to room temperature and whisk on high for 2-3 minutes.
  2. Make Cake: Preheat oven to 375 F. Butter two 8” round cake pans, line bottoms with parchment, butter parchment and dust with flour. Sift together flour, baking soda and salt. Stir together milk, lemon juice, and zest (mixture will curdle). In the bowl of an eletric mixer, beat butter until creamy. Add sugar gradually, beating until pale and fluffy. Add eggs, one at a time. Alternately add flour and milk in batches, beginning and ending with flour, mixing at low speed until just combined. Divide batter between pans, smooth tops evenly, and bake about 20 minutes, until tester comes out clean. Cool in pans on racks 10 minutes, then invert onto racks, remove paper and cool completely.
  3. Make Lemon Curd Filling: In a medium bowl, stir together lemon curd and lemon zest. In a bowl of an electric mixer, beat whipping cream and confections sugar until it  holds stiff peaks. Fold in 1/3 of whipped cream into lemon curd to lighten, then fold in remaining whipped cream.
  4. Assemble Cake: Put one cake layer on a cake plate and spread with lemon curd filling. Top with second layer, Spread top and sides with chocolate ganache.

Lemon Layer Cake with Chocolate Ganache Frosting

Lemon Cake with Dark Chocolate Frosting

 

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Poached salmon with fennel salad and creamy caper sauce

Poached Salmon with Fennel Salad

“You breathe in experience, and you breathe out what you make.”
– Doug Aitken

This quote has been swirling around my brain today. Does this mean creating shouldn’t be a struggle – that making art is as natural as aspiration? That sounds so effortless. I wish. Or does it suggest that limited experiences, like inadequate oxygen molecules in toxic air, results in an insipid and shallow creative exhale?

In yoga, there’s a Sanskrit word, pranayama, which translates as “breath control” or “control of life force.” Pranayama is a set of breathing techniques where the breath is intentionally altered to produce specific results. In practice, when we focus on our breath, it becomes fuller, richer, more rounded. A deep, expansive inhale yields an equally full exhale.

Applied to the quote above, it would imply, indeed, that the best art requires a cache of rich experiences. Or does our internal creative process provide an avenue to transform any experience, even the drone of suburban monotony, into something wonderful?

Speaking of turning something mundane into something wonderful…this creamy, flavorful lemon, dill and caper sauce paired with fennel salad elevates humble poached salmon into something both healthy and crave worthy – fancy enough for company.


Poached salmon with fennel salad and creamy caper sauce

Starting the poaching process in cold water ensures the fish remains incredibly moist.

Ingredients

    Fennel Salad
  • 2 fennel bulbs, cored and thinly sliced
  • 1 shallot, thinly sliced
  • 2 Tablespoons olive oil
  • 2 Tablespoons lemon juice
  • Salt and freshly ground pepper, to taste
  • Poached Salmon
  • 2 cups water
  • 2 Tablespoons lemon juice
  • 1 shallot, sliced
  • 1 stalk celery, sliced
  • 2 sprigs dill
  • 1 bay leaf
  • 5 peppercorns
  • large pinch salt
  • 4 8-oz. skinless salmon fillets
  • Caper Sauce
  • ½ cup Greek yogurt
  • 2 Tablespoons capers, drained and roughly chopped
  • 1 Tablespoon dill, chopped
  • 1 Tablespoon lemon juice
  • teaspoon lemon zest
  • Salt and freshly ground pepper to taste

Directions

  1. In a small bowl, combine fennel salad ingredients and set aside to marinate.
  2. In a large saucepan, combine water, lemon juice, shallots, celery, dill, bay, peppercorns and salt. Add salmon to poaching liquid and additional water, until poaching liquid just covers salmon (about 2 more cups).
  3. Cover, turn heat to medium and cook salmon until internal temperature reaches 115°F, about 18 minutes. Carefully transfer salmon to a plate and chill until cold.
  4. To make yogurt sauce, combine all ingredients and chill. If too thick, add a bit of water or milk.
  5. Serve salmon over fennel Salad liberally drizzled with yogurt sauce.

Mini Fruit Tartlets

Fruit Tarts

I’m thrilled to talk about love today. Not my love, but other’s love – young love. To the surprise of both families and their friends, my best friend’s daughter eloped last month. I couldn’t be prouder for the happy couple; they did things in their own style, traditions that mean nothing to them be damned. Auntie Julie approves of any system-bucking in the name of Love! The parents of the newlyweds are hosting a “ring ceremony” in two weeks. I’m not exactly sure what a “ring ceremony” is, but I have an inkling it’s a sort of olive branch from the couple to their families for eschewing the expected. As a guest, I imagine it’s a kind of wedding-lite.

My friend asked me to make six dozen fruit tartlets for the occasion – the new bride’s favorite dessert. It’s an honor – I’m happy to be able to use my talents in such a special way. I’ve been around since the beginning – watching a little girl blossom into an independent woman who knows her own mind – and especially her own heart. I worked on the recipe this weekend (and last) and finally (after three crust versions, two pastry crème versions, and both white and dark chocolate) decided on this recipe.

Congratulations to the happy couple!


Mini Fruit Tartlets

This recipe makes a lot of tartlets – feel free to cut it in half if you don’t need quite so many. A layer of white chocolate between crust and pastry crème helps keep the crust crisp.

Ingredients

    Shortbread Pastry Shells
  • 5 ⅓ cups All-purpose flour
  • 1 ¼ cups sugar
  • 1 ½ teaspoons salt
  • 1 Tablespoon lemon zest
  • 5 sticks unsalted butter, melted (Yikes!)
  • Vanilla Pastry Crème
  • 4 cups whole milk
  • ¾ cup sugar, divided
  • ¼ teaspoon salt
  • 2 whole eggs
  • 4 egg yolk
  • 6 Tablespoons corn starch
  • ¼ cup unsalted butter
  • 1 Tablespoon vanilla
  • Fruit Tartlets
  • Assorted fruit, sliced and berries
  • 8 oz. white chocolate
  • Apricot jam

Directions

  1. Make pastry shells: Whisk together flour, sugar, salt and lemon zest. Add melted butter and stir together until a soft dough forms. Separate dough into 4 disks, wrap in plastic wrap and rest at room temperature for 30 minutes. Roll dough between two pieces of waxed paper, sprinkling with flour as needed to avoid sticking, to a thickness of 1/8th inch, cut with 3” round cutter and gently place in the bottom of muffin tins (the dough is soft). Chill for 10 minutes. Bake at 350 degrees for 12-14 minutes. Cool and remove from tins.
  2. Make Pastry Crème: Heat milk, half the sugar and salt on stovetop. Blend cornstarch and remaining sugar in a bowl. Add eggs and yolks to sugar mixture. Pour hot milk over eggs slowly to temper. Pour mixture back into saucepan. Add butter and vanilla and bring to a simmer while continuously whisking. Cook over low to medium low heat until thickened. Scrape pastry crème into a shallow pan, cover with plastic wrap touching surface of pastry crème, and chill.
  3. Make Tartlets: Melt white chocolate by zapping it in the microwave for 30 seconds to 1 minute. Spread a small bit of chocolate on the bottom of each tartlet shell. Scoop pastry crème into a pastry bag and pipe into tartlet shells. Decorate with fruit. Warm Apricot jam in microwave 30 seconds to 1 minute. Sieve jam and brush over fruit. Chill until ready to serve.

Fruit Tarts

Carrot Apple Oat Muffins

Moist Carrot Apple Muffins

It’s 9:00 p.m. on a quiet Wednesday night. The dishes are drying in the sink, the floors have been swept and there’s nothing but re-runs on television. My mind begins pondering other things…naughty things. I switch on my iPad and begin surfing Google images. After a few attempts, I hit the jackpot. My iPad and I make our way into the other room. I adjust the lights, setting the mood, slip into something more comfortable and then…

I preheat the oven to 350 degrees, un-nest my mixing bowls and get right to it. Carrot Apple Oat Muffins – oh yes, baby, YES!   What did you think I was talking about?


Carrot Apple Oat Muffins

  • Servings: 10-12 muffins
  • Print
At the point I added cream cheese frosting, I think these stopped being muffins and moved into cupcake territory.

Ingredients

  • 2 cups all-purpose flour
  • 1 cup Quaker oats
  • ¾ cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 Granny Smith Apples, grated
  • 2 carrots, grated
  • ½ cup currants, softened in boiling water
  • 2 large eggs
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • ¼ cup molasses
  • ½ teaspoon vanilla

Directions

  1. Preheat oven to 350 degrees. Grease a muffin tin or use papers. Combine flour, oats, , sugar, baking powder, baking soda, cinnamon, ginger, and salt in a large bowl. Add apples, carrots and currants and stir until they are coated in flour. Beat together eggs, buttermilk, oil, molasses and vanilla in a small bowl. Pour wet ingredients over dry ingredients and combine thoroughly. Do not over-mix.
  2. Fill each muffin cup ¾ full. Baked for 15-20 minutes and until a toothpick comes out clean. Cool in muffin tin for 10 minutes and then transfer to a wire rack until cooled completely.
  3. To gild the lily: Frost cooled muffins with cream cheese frosting.

Originally posted July 2015

Coffee Caramel Macadamia Pie

Macadiamia Nut Pie
My final pie in the Pie trilogy is a coffee caramel macadamia pie.

Based on last week’s hotel bed eating confession, it’s no surprise to hear that, on a recent business trip to Hawaii, I polished off an entire canister of coffee glazed macadamia nuts while lying in bed. I’m not proud of it, but constant traveling, even to tropical locations, messes with my eating, sleeping, and exercise regimen – but especially my eating. Six hours in coach, 24 hours on Oahu, another plane, 24 hours on Maui and then six hours back home – that is not a vacation. So, when I stumbled into my hotel room, tired and stiff from waking up at 3:30 a.m. and flying across the Pacific in a tin can, is it any wonder that my first act, even before unpacking, was to crack open the comfort food canister of nuts waiting for me in my hotel room?

This pie is inspired by those coffee glaze nuts – a little salty, a bit sweet, with a dash of coffee to compliment the buttery richness of the macadamia nuts…all encased in a flaky pastry crust.

Aloha!


Coffee Caramel Macadamia Pie

  • Servings: One 9” Pie
  • Print
This pie is inspired by coffee glaze macadamia nuts – a little salty, a bit sweet, with a dash of coffee to compliment the buttery richness of the nuts.

Ingredients

  • 1 9” pie crust (pre-made if you must, but I recommend homemade)
  • 2 cups roasted unsalted macadamia nuts, roughly chopped
  • 2 large eggs
  • 2 large yolks
  • ¾ cup light brown sugar
  • ½ cup light corn syrup
  • 1 Tablespoon instant coffee
  • ¾ teaspoon salt
  • 1 stick (4 oz.) unsalted butter, melted
  • 2 Tablespoon heavy cream
  • 1 Tablespoon all-purpose flour
  • ¾ teaspoon vanilla extract
  • Flaky sea salt

Directions

  1. Preheat to 350 degrees F. Blind bake the crust for about 15 minutes until just beginning to brown. Cool, cover pie crust with macadamia nuts and chill crust until ready to use.
  2. Beat together the eggs, yolks, sugar, corn syrup, instant coffee, and salt. Whisk in the melted butter, heavy cream, flour and vanilla. Pour over macadamia nuts and sprinkle flaky sea salt on top. Bake for 40-50 minutes until the filling is set at the edge but slightly wobbly in the center. Cool pie completely before slicing.