DOUBLE CHOCOLATE ESPRESSO CAKE

 

hello 2016!!! i hope everyone had a happy new years. i intended for my first post of the year to be a healthy winter salad (for real, i did) but.. chocolate cake. this is similar to my one bowl chocolate cake recipe, with the addition of coffee & dark chocolate. this cake can be served plain, with a little sprinkle of powdered sugar OR you can drizzle it with some whiskey caramel sauce like i did. cause yolo, it's 2016!

ingredients

  • 2 cups raw sugar
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 3/4 cup dutch dark cocoa powder
  • 2 eggs
  • 1 cup whole milk
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup brewed espresso or coffee, hot
  • 1/2 cup semi-sweet chocolate chips
  • powdered sugar, for dusting
  • get your hot cake's whiskey caramel sauce, for drizzling (optional)

directions

  • preheat oven to 325 degrees. in a mixing bowl beat raw sugar, oil and vanilla. add eggs and milk until well combined.
  • sift in cocoa powder, flour, salt and baking soda until just blended.
  • slowly pour in hot espresso/coffee and stir until the batter looks smooth & silky. fold in chocolate chips, dusted in flour to prevent sinking.
  • bake in two 8-inch round cake pans or a 9x13 greased dish for 30-40 minutes.
  • dust in powdered sugar & drizzle in caramel sauce once cake is fully cooled.

CHAI WHITE RUSSIAN

 

this is my LAST blog post of 2015! it has been quite a year since starting modest marce.. buttttt instead of getting all sentimental, i'm gonna leave you with this chai cocktail. it is a twist on a classic white russian, perfect for those new year's festivities. i came up with this drink after connecting with amy, the maker of dona chai. she is based in brooklyn, new york & creates this delicious chai concentrate in small batches. i thought it would make the perfect base for a fun new years cocktail. HAPPY NEW YEAR! see you in 2016.

ingredients

makes one drink

  • 1 ounce vodka
  • 2 oz chai tea concentrate (i used dona chai)
  • 2 oz heavy cream or half & half
  • 1 cinnamon stick, garnish

directions

  • in an ice filled glass add vodka, chai tea & cream. stir well & garnish with a cinnamon stick.

NOTE: you can use store bought chai concentrate or make your own! to make your own brew some very strong chai tea & sweeten it with cane sugar.

WILD MUSHROOM & THYME PHYLLO TART

 

hope everyone had a great christmas!!!! i’m gonna keep this one short & sweet so i can get back to my holiday break. this is the perfect little bite sized appetizer for any party, like a new years party! whether you are hosting a new year’s eve bash, a new year’s brunch, or staying in & want to eat something fancy, try serving these little bite sized phyllo tarts. i have made these in both a mini muffin tin & a regular muffin tin. the mini muffin tin makes for a better one-bite hors d’oeuvre, but both will work! you can also make these ahead of time & re-heat right before serving to crisp up that phyllo again.

ingredients

  • 2 garlic cloves
  • 2 tablespoons butter + 1/2 cup melted butter, for brushing phyllo pastry
  • 2 tablespoons olive oil
  • 2 cups wild mushrooms, thinly sliced (i used a mixture of shiitake & baby white mushrooms)
  • 2 medium onions, thinly sliced
  • 1 teaspoon fresh thyme
  • salt & pepper, to taste
  • 1 package phyllo pastry sheets
  • 1 cup grated parmesan cheese (or asiago)

directions

  • in a sauce pan on low heat melt garlic, butter (two tablespoons) & olive oil. add the mushrooms, onions, thyme, salt & pepper. cook until the onions fully caramelize, about 30 minutes. set aside to cool.
  • layer 8-10 sheets of phyllo pastry, brushing each sheet with butter. leave a damp cloth over the phyllo dough not in use so it doesn’t dry out. cut the layered phyllo into 2-inch squares & place into muffin tins.
  • fill each muffin tin with a tablespoon of filling. sprinkle with parmesan cheese flakes & additional thyme.
  • bake at 375 degrees for 12-15 minutes, or until the edges begin to brown.