Lemon Thyme and Ginger

Bitter Orange Flourless Chocolate Cake

Bitter Orange Flourless Chocolate Cake, with a recipe.

Chocolate is a separate food group in my household and just like protein, I can’t live without it. Whenever I order a dessert in a restaurant, it is the chocolate desserts I gravitate to. However, I hesitate whenever I see a flourless chocolate cake on the menu because I do not know if it going to be fudge or cake. When it comes to flourless chocolate cake, I like them on the lighter side, not the ones that taste like dense fudge. It is not that I believe they taste bad, it is just they are very rich. The type of flourless chocolate cake I prefer, have a lighter airy texture, despite being moist and loaded with dark chocolate.

So far, I have come across two flourless chocolate cake recipes that satisfy my requirement of biting into a slice of cake, not a chunk of fudge. What makes them different from most flourless chocolate cake recipes out there is the use of finely ground nuts and whipped egg whites. The nuts act like a flour replacement and give the cake some texture and body. Also, because of the whipped egg whites, there is some air which gives the cake some lift and tastes light. Just like brownies, the cake is fudgy without being dense.

Bitter Orange Flourless Chocolate Cake Recipe

The only challenging aspect to making a flourless chocolate cake is how fragile they are. Especially the types of cakes I prefer. Without the gluten to hold it together, the cake can easily break and crack. Transferring the cake off the bottom of the springform pan onto a serving dish requires the strength of all the good karma, prayers and best wishes you can muster. As well as patience and your best problem-solving skills. It is a very moist cake, especially in the middle which makes it very delicate.

My recipe is adapted from Diana Henry’s Bitter Flourless Chocolate Cake recipe in her cookbook, Simple. She uses ground almonds which I love, but I could not bring myself to use almonds a day after I wrote a post about Earth Day Recipes and how growing almonds in California is depleting their water supply. I will not give up almonds altogether, but I should leave some time before I start using them again.

Bitter Orange Chocolate Cake recipe

Flourless Chocolate Cake Variations

In my recipe I substitute almonds with ground walnuts and I added orange zest and Grand Marnier. Chocolate pairs well with many types of nuts, so you can’t go wrong using any type of nut. I do love walnuts and chocolate, especially with bitter orange flavors from orange zest and orange flavored liqueur. I kept all the proportions the same, but I also added Grand Marnier for an extra orange punch. There is just enough of the walnuts for a subtle nut flavor with the dark chocolate the focal point.

However, the addition of Grand Marnier makes the cake more fragile than without it. I believe this is because of the extra moisture in the cake batter. I don’t believe baking it longer will help. If you are concerned about the final show stopping appearance, then don’t add the Grand Marnier. The whipped cream has Grand Marnier in it, so the dessert will have the great chocolate and boozy orange flavor.

Bitter Orange Flourless Chocolate Cake Recipe.

Removing the cake off the bottom of the spingform pan is challenging with this moist and delicate cake. If you don’t care, remove the sides of the pan and place the cake still on top of the pan’s bottom, on a serving plate. No one will care or notice while they are enjoying your delicious cake. Or, you can try lining the bottom of the pan with parchment paper to see if that helps. If your cake does break don’t despair, you can break it up and make ice cream sundaes with chocolate and vanilla ice cream, dark chocolate sauce, whipped cream with orange flavors and candied orange peel. Or, cut the cake up into bite size pieces for people to nibble on with their coffee or tea.

Orange Essence Flourless Chocolate Cake is worth making regardless of its delicate nature. Because the chocolate is the dominate flavor, use the best quality of chocolate you can buy with 70%- 72% cocoa butter. I have great success with Lindt chocolate and Ghirardelli Intense Dark Chocolate, twilight delight found in candy section of the grocery store. Here is a link for more information on the best chocolate bars for baking from Serious Eats.

Bitter Orange Flourless Chocolate Cake Recipe

Enjoy!

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Bitter Orange Flourless Chocolate Cake, with a recipe.

Bitter Orange Flourless Chocolate Cake

An effortless flourless chocolate cake with intense dark chocolate flavor and a light and nutty texture. The cake is very moist and fudgy but not dense.   

Serve with whipped cream 

Course Dessert
Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 1 hour
Servings 8 servings
Author Ginger

Ingredients

Flourless chocolate cake

  • 6.75 oz (192 g) unsalted butter about 1 2/3 sticks
  • 11.5 oz (328 g) good quality dark chocolate, broken into pieces 70% coco solids
  • 3/4 cup (164 g) super fine sugar
  • 5 large eggs, separated
  • 1/2 cup (57 g) ground walnuts (see note)
  • finely grated zest from half a navel orange
  • 2 TB Grand Marnier Optional
  • Confectioners' sugar for dusting the cake

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 TB confectioners' sugar or to taste
  • Zest from half an orange
  • 2 TB Ground Marnier or a 1/2 teaspoon of Orange Blossom Water

Instructions

For the Cake

  1. Preheat the oven to 350 °F (177°C /Gas Mark 4) oven. Butter an 8-inch (20 cm) springform pan. Set aside. 

  2. In a medium metal mixing bowl, add the broken-up chocolate, the butter and sugar to the bowl. 

  3. Add some water to a large 10-inch (25.5 cm) skillet just enough to cover the bottom of the pan. Set on a burner over medium heat. Bring the water to a gentle simmer and place the bowl with the chocolate, butter and sugar in the center of the skillet. Melt the chocolate and butter, stirring occasionally. Do not let the water get to a brisk boil. Keep it at a gentle simmer, being careful not to splash water into the chocolate. 

  4. Remove the bowl from the skillet just before all the butter has melted and stir until all the chocolate and butter has melted. Let the chocolate cool for four minutes. 

  5. Add the egg yolks one at a time to the chocolate, stirring between each addition until each yolk is incorporated. 

  6. In a separate bowl, with a stand mixer or hand-held mixer, beat the egg whites until stiff with soft peaks and still wet. Soft peaks will form when you lift out the beaters. Gently fold in the Grand Marnier if using. 

  7. Add the orange zest to the ground walnuts and mix together. Add the walnut mixture to the chocolate and half of the whipped egg whites. Fold into the chocolate. Then fold in the remaining egg whites. 

  8. Pour the batter into the prepared springform pan and place on a rimmed sheet pan in case it leaks.  Place the cake in the oven and bake for 35 minutes. 

  9. Remove the cake from the oven and cool on a cake rack. Don't get upset if you see the cake deflate and crack as it cools. When the cake is completely cool, unlatch the pan and carefully remove the sides. Run an icing spatula, or thin sharp knife under the cake to loosen. It helps to clean off the spatula or knife every time you pull it out from under the cake. Carefully transfer the cake onto a serving plate.

  10. Dust the cake with confectioners' sugar right before serving. 

Whipped Cream

  1. Right before serving, use a hand-held mixer and whip the heavy cream until it just holds its shape. Sprinkle in the confectioners' sugar and Grand Marnier, if using. Whip until combined soft peaks form. Taste and correct the whipped cream for sweetness and the Grand Marnier. Place in a small serving bowl. 

  2. Serve the whipped cream with the cake and extra fruit, like berries. 

Recipe Notes

Before you start the cake, toast the walnuts in a preheated 350°F (177 °C / Gas Mark 4) oven. Spread a couple of handfuls (60 g) of the walnuts over a small rimmed baking sheet. Toast in the oven for 7 minutes. Spread the toasted walnuts over a clean lint free kitchen towel. Fold a portion of the towel over the nuts to cover and rub the towel with the walnuts back and forth to remove the walnut skin. No need to go crazy rubbing off all the skin. Rub back and forth a few times until no more skin comes off without scrubbing. Collect the walnuts leaving the loose skin behind and grind the walnuts in a food processor. 

Bitter Orange Flourless Chocolate Cake. A flourless chocolate cake recipe made with ground walnuts and flavored with orange zest and Grand Marnier. It has intense dark chocolate flavor complemented with the bitter orange essence. A very moist and light cake.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Fudgy Brownies with Sea Salt and Caramel

Fudgy Brownies with Sea Salt and Caramel, reicpe

When you crave fudgy brownies like nothing else matters, sometimes the only way to satisfy this desire is make them for yourself. It is my experience, homemade brownies have just the right texture and flavor that I want. There were too many times I bought a brownie at a gourmet store and they were dry and dull. I guess I am very particular about my brownies. Fortunately, it is not difficult to make good fudgy brownies at home.

Other than the dark chocolate, what I love about making brownies from scratch is I can mix them by hand. It doesn’t take a lot of whisking, whipping or timing, just a good stir to mix everything up. For the novice baker, homemade brownies are a good place to start learning how to bake.

Fudgy Brownies with Sea Salt and Caramel, recipe

This recipe is from Ina Garten’s Salted Caramel Brownies from her book, Barefoot Contessa Foolproof. Ina’s cookbooks and recipes are very well organized and constructed. You can trust her to present each recipe clearly, accurately and efficiently. Her brownies are dangerously delicious. They have deep dark chocolate flavor with just the right amount of moisture without being gooey. For all brownie lovers out there, chocolate fudgy brownies with rich caramel and flaky sea salt drizzled over the top are a masterpiece. There is nothing that grabs your attention like chocolate, caramel and sea salt all in one delectable brownie bite. This is a happy marriage.

Fudgy Brownies with Sea Salt and Caramel, recipe 

I made two changes to Ina Garten’s recipe. In the original recipe she uses semisweet chocolate chips in the brownies chocolate foundation. Chocolate chips have additional ingredients besides cocoa butter and sugar and I believe should only be used as chips. Sometimes, melted down chocolate chips has a chalky flavor and grainy texture. This is not something I want in my brownies. A bar of good quality semisweet chocolate melted with a bar of unsweetened chocolate gives the brownies a lighter texture and a purer chocolate flavor.

The other change I made is, I use less caramel sauce than she recommends in her recipe. She specifies 5 ounces of caramel sauce to drizzle over the brownies. That is a lot of caramel sauce and looks more like frosting on a cake then a glaze. Feel free to adjust the amount of caramel sauce according to your preference.

Fudgy Brownies with Sea Salt and Caramel, recipe.

Caramel Sauce for Fudgy Brownies with Sea Salt and Caramel

If you are buying caramel sauce, please seek out real caramel sauce. The common brands you’ll find in a super market are mostly made with artificial flavor and corn syrup. You want the real deal to drizzle over your homemade real chocolate brownies. Ina Garten recommends Fran’s, but I also like Cara Sel and Fat Toad Farm Caramel. Fran’s is a company out of Washington that specializes in chocolates. Cara Sel comes from a family run company in the NY Hudson Valley. You can find their caramel sauce in stores all over NY State and on-line. Fat Toad Farm is a family run farm in Vermont and their caramel sauce is made with goat’s milk. All three sauces are delicious artisan caramel sauces you can buy online or in specialty stores. Use any brand you like, but please make sure it is the real stuff.

Often, I make caramel sauce while these brownies bake in the oven. It takes about 20 minutes and is something worth knowing how to make. Loaded fudgy brownies have a lot of dark chocolate, almost 12 ounces worth, plus 6 ounces of chocolate chips. Depending on what brand chocolate you buy, brownie ingredients are expensive. Add another $10 to $16 for a 6 oz jar of caramel sauce turns these homemade brownies into gold.

The caramel sauce recipe I use is from Simply Recipes on the web.  It makes caramel sauce using the dry method, which I prefer because it takes less time and I am impatient. Here is a recipe for caramel sauce using the wet method. It takes longer but the sugar melts at an even rate. Also, it does not have butter in it. You need a good heavy-bottom 3-quart sauce pan to prevent the sugar from burning. Follow the directions carefully and please take the necessary precautions so hot caramel does not bubble over your mixing hand.

Fudgy Brownies with Sea Salt and Caramel, recipe.

Tips for Making Fudgy Brownies

  • One special piece of equipment you need is a double boiler to melt the chocolate and butter. If you do not have a double boiler, make one by fitting a small heat proof mixing bowl over a 3-quart sauce pan filled with less than an inch of water.
  • While melting the chocolate in a double boiler, keep the heat medium-low and make sure the simmering water does not touch the bottom of the pan, or bowl holding the chocolate.
  • Allow for several minutes to cool the chocolate before you add it to the eggs and sugar. If the chocolate and butter are too hot, it will cook your eggs.
  • Before you add the chocolate chips to the brownie mix, allow some time for the mix to come to a cool room temperature. This insures the chips don’t melt and ruin the brownies.
  • Be careful not to over bake the brownies. They are done when a tooth pick inserted in the center of the brownies comes out clean. If you do over bake them they will still taste good, but they won’t be as moist.

Whenever you need to bring a dessert to a friend’s house, a hostess gift, a dessert for a weekend getaway, or a last minute get together, these brownies will please everyone who loves chocolate. I even mailed them as a care package to Taylor in college. Fudgy brownies with sea salt and caramel are a family favorite.

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Fudgy Brownies with Sea Salt and Caramel, reicpe

Fudgy Brownies with Sea Salt and Caramel

Dark chocolate fudgy brownies with rich caramel sauce and flaky sea salt. It just doesn't get any better than this. This recipe is slightly adapted from Ina Garten's Salted Caramel Brownies from Barefoot Contessa Foolproof Cookbook To make your own caramel sauce try either of these recipes from Serious Eats or Simply Recipes or buy real caramel sauce at a specialty store.
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 brownies
Author Ginger

Ingredients

  • ½ lb 226 g unsalted butter (2 sticks), cut into pieces about 1 TB in size
  • 8 oz 227 g semisweet chocolate, broken in to irregular pieces
  • 3 oz 75 g unsweetened chocolate, broken into irregular pieces
  • 3 large eggs
  • TB 6 g instant coffee granules, like Medaglia D'Oro or Café Bustelo
  • 1 TB pure vanilla extract
  • 1 cup plus 2 TB 246 g granulated sugar
  • ½ cup 71 g plus 2 TB (17 g) all-purpose flour
  • tsp baking powder
  • ½ tsp Kosher salt
  • 6 oz 172 g semisweet chocolate chips
  • 2-4 oz 60-125 ml caramel sauce
  • 2-3 tsp flaky sea salt such as Maldon

Instructions

  1. Preheat the oven to 350°F (176°C). Place the rack in the middle of the oven.
  2. Butter and lightly flour a 9 x 12 x 1½ inch (23 x 30 x 4 cm) baking pan. (preferably metal)
  3. Make a double boiler by placing a medium bowl resting on the rim of a 3 qt sauce pan filled no more than an inch (2.5 cm) of water. Turn the heat to medium-high and place the butter, semisweet chocolate and unsweetened chocolate in the bowl. Melt the chocolate and butter. Every now and then, carefully stir the chocolate and butter. Watch to make sure the simmering water does not touch the bottom of the bowl.
  4. Once melted, remove the bowl from the sauce pan and cool for 15 minutes.
  5. In a large bowl stir together the eggs, coffee granules, vanilla, and granulated sugar. Do not beat the eggs, just stir to combine.
  6. After the 15-minute cooling time, slowly add the melted butter and chocolate to the eggs and sugar mixture. Pour about a quarter of the chocolate into the mix and stir to temper the brownie mix. Slowly add the remaining melted chocolate and butter and stir at the same time. Once mixed together, allow the mixture to cool to room temperature. See note.
  7. In a medium bowl add the ½ cup (71 g) flour, baking powder, and Kosher salt. Use a small whisk and whisk the flour mixture until the flour, baking powder and salt are evenly combined. Add the flour mixture to the bowl with the cooled chocolate mixture and stir to combine. Toss the chocolate chips in the flour bowl with the remaining 2 TBS of all-purpose flour until they become nicely coated. Add the chocolate chips and flour into the chocolate brownie mix. Stir to mix.
  8. Pour the brownie mix into the prepared pan and spread to form an even layer.
  9. Bake for 35 minutes, or when a tooth pick inserted into the center of the brownies comes out clean. The edges will look slightly dry and just beginning to pull away from the sides of the pan. Do not over bake. The brownies will continue to bake while it is cooling.
  10. Remove the brownies from the oven and place on a cooling rack.
  11. When the brownies are just out of the oven, heat up your caramel sauce in a microwave until it thins out to a pouring consistency. Stir the caramel sauce until smooth.
  12. Evenly drizzle the caramel sauce over the hot brownies, then sprinkle with flaky sea salt.
  13. Completely cool the brownies before cutting into serving pieces.

Recipe Notes

Cooling the chocolate brownie mix to a cool room temperature is crucial. If the brownie mix is too warm when you add in the chocolate chips, all the chocolate chips will melt and ruin the brownies.

Nutrition Facts
Fudgy Brownies with Sea Salt and Caramel
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Fudgy Brownies with Sea Salt and Caramel, recipe. Deliciously addictive Chocolate Brownie recipe with caramel sauce and sea salt drizzle . Adapted from Barefoot Contessa, Salted Caramel Brownies.

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Cocoa Banana Nut Snack Bar

Cocoa Banana Nut Snack Bar, recipe.

Is there such a thing as a healthy snack”? I am not talking about fruit and vegetables, more like a granola bar type of snack. They are so convenient to have for traveling, or just when you are on the go. Recently, I set out on a mission to discover recipes for homemade snack bars that taste great, are nutritious, and low in refined sugar. Not a snack bar that is as heavy as a door stop and tastes like cardboard, (the vegetarian baked goods of the early 70’s still haunt me), but something lighter for a quick pick-me-up in the afternoon.

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

This all started because I made a pledge several years ago. I promised to myself that if there was a dessert or treat I really wanted to eat, like cookies, I would make it and not buy it. Store bought cookies are not allowed in the house. I do this to control my snacking binges and it really works. Phase two, of my pledge is to add more items on my list, like snack bars. Honestly, I haven’t bought them since I made the pledge, so I am not eating them. However, we need a better stock of snacks in our pantry, so I don’t binge on crackers or chips.

Cocoa Banana Nut Snack Bar, recipe.

Over the past two weeks I have scoured the internet looking for solid recipes in the granola bar category. Each one had large amounts of sugar and they were all in “soft” snack bar variety.  Don’t people want crunchy snack bars? Don’t people crave that crunchy texture and is one of the reasons why chips are so damn good? I like crunchy granola bars so I will table this quest for another day.

One recipe caught my attention from the cookbook “Life In Balance”, by Donna Hay. The cookbook features several snack recipes all made with whole foods and good health in mind. It is not a crunchy granola bar, but all the ingredients are nutritious and foods I enjoy. I choose the Cacao, Banana, Date, and Cashew Bars recipe to test today, because it meets all my requirements, except being crunchy. Another bonus, I had all the ingredients except the cashews. However, I did have a bag of walnuts for an easy substitution. Also, this recipe allowed me to use up some bananas that were getting too ripe.

Cocoa Banana Nut Snack Bar, recipe.

What I like about this snack bar is there is no refined sugar, no flour, and no dairy. It is filled with natural cocoa powder, bananas, fresh dates, walnuts, and a little vegetable oil. The 4 wholesome ingredients get puréed in a food processor then baked until firm. They taste like a bittersweet fudgy chocolate brownie. The cocoa flavor stands out, but it is not as bitter because of the dates, bananas, and walnuts. I would like them to be a little denser with more variation in texture, but the taste is very pleasing. If you crave a sweet fix for your snacks and love dark chocolate, this is the snack for you.

More snack foods  for a light meal or picnic

Stuffed Pastry with Swiss Chard and Feta

Irish Cheese Platter

Pork Dumplings

Smoky-Maple Apple Dutch Baby

Cocoa Banana Nut Snack Bar, recipe.

Cocoa Banana Nut Snack Bar, recipe.

All the ingredients are nutritious in their own right, but mixed together they make a nutritious snack bar that won’t weight you down with extra fat and sugar. According to My Calorie Counter from Fitness Pal, each snack bar has 228 calories, 21 g carbs, 17 g fat, 0 cholesterol, 3 g protein, 4 mg sodium, 14 g sugar, and 4 g fiber.

 

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Cocoa Banana Nut Snack Bar, Recipe

Cocoa Banana Nut Snack Bar

Cocoa, bananas, dates, and walnuts are blended together then slowly baked for a healthy snack alternative. Perfect for the times when you need a little something and you are on the run. These snack bars are made with all-natural ingredients, without processed flours and refined sugars. The original recipe uses cashews so if you prefer, feel free to substitute the walnut with your favorite nuts. They are gluten free, dairy free, and vegan. This recipe is slightly adapted form Donna Hay's cookbook, "Life In Balance" Store in the refrigerator for up to one week.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 bars
Author Ginger

Ingredients

  • 1/3 cup 35 g natural unsweetened cocoa
  • 3/4 cup 180 g firmly packed chopped pitted fresh dates (9-10 dates)
  • 1/4 cup 60 ml vegetable oil
  • 1 1/4 cup 200 g chopped walnuts
  • 1 tsp vanilla
  • 3/4 cup 200 g mashed bananas (2-3 bananas)
  • coconut flakes for sprinkling

Instructions

  1. Pre-heat the oven for 325°F (160°C). Line an 8 x 8 inch pan (20 cm x 20 cm) pan with parchment paper. Use two strips wide enough to cover the bottom of the pan and long enough to extend up and over the sides of the pan. One strip will crisscross the other, so all the sides of the pan are covered. This is so you can easily lift out the snack bars and cut them.
  2. Place all the ingredients, expect the coconut flakes, in a food processor and blend until smooth.
  3. Plop the cocoa, fruit and nut mixture into the parchment lined pan, then spread evenly across the bottom.
  4. Sprinkle with the coconut flakes.
  5. Bake for 40 minutes, or until firm to touch. Set the timer for 35 minutes to check and gauge the progress. Continue baking as needed.
  6. Cool completely in the pan. Remove the cocoa banana nut snack bar out of the pan by lifting the sides of the parchment paper and placing it on a cutting board. Make one slice across the middle, then six even slices across each half making 12 snack bars. Store the snack bars in an air tight container in the refrigerator. Will last for to one week.
Nutrition Facts
Cocoa Banana Nut Snack Bar
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
Cocoa Banana Nut Snack Bar. An easy recipe for a healthy snack. No refined sugar or flours. Gluten free and vegan

© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Triple C Cranberry Sauce

Triple C Cranberry Sauce Recipe.

Cranberry sauce is an essential Thanksgiving side dish. I am so accustomed to eating turkey with cranberry sauce it is hard to imagine serving turkey without it. Of all the side dishes made for this yearly feast, it is one of the easiest. The sauce takes about 20 minutes tops to prepare, then chills in the refrigerator for at least 2 hours before serving. It is so quick and easy, I do not understand why more people don’t make it. The canned sauce is convenient, but there is no comparison to homemade cranberry sauce.

Triple C Cranberry Sauce Recipe.

As a kid, I knew there must be a better alternative to the canned sauce. Every Thanksgiving and Christmas, Mom proudly displayed the solid jellied cranberry sauce on its’ own plate. It’s cylinder shape and distinctive ribbed markings revealed its canned origin and was futile to disguise it. As each person reached over to slice off sections of the jellied cranberry cylinder, one never knew where it would roll. It slid around so much, we needed an extra utensil to hold it still. More times than not you heard the distinctive thwack of a knife hitting the plate when it slipped off the cranberry sauce. I never knew if it was going to slide away and knock over the gravy boat.

Passing the cranberry sauce around the table was challenging as well. It took adept balancing skills to keep it from rolling off the plate and landing on your lap. Every holiday as each family member carefully carved out their portion, I secretly chuckled to myself wondering if this was the year the cranberry sauce got away.

Triple C Cranberry Sauce Recipe.

I am happy to say, eating canned cranberry sauce did not turn me off this condiment for good. I did like it, but I wanted something fresher. Once I was on my own, I did not waste time and quickly learned to make it from scratch. In fact, I learned how to make homemade sauce before I learned how to roast a turkey. In my opinion, homemade cranberry sauce is key to tying the whole meal together.

Whenever I host Thanksgiving it is for a large crowd of 30 family members. Everyone contributes a dish for this feast. The cranberry sauce must compliment every and any side dish in the buffet. As a result, my recipe does not have a lot of different herbs, spices or alcohol, but offers the classic pairing of tart cranberries with bitter-sweet orange zest and marmalade. This combination of bittersweet flavors goes with everything.

More holiday side dishes: My Favorite Stuffing Recipe

Green Beans with Roasted Onions

Sweet and Spicy Herbed Carrots 

Triple C Cranberry Sauce Recipe.

I believe the original recipe comes from Bon Appetit magazine, probably around the early 1990’s. The publisher and author information are missing, but I believe this is an accurate guess since I subscribed to Bon Appetit at the time. I made one small change to the original.

The original recipe includes frozen concentrated cranberry juice cocktail. Unfortunately, finding frozen cranberry juice is getting harder and harder with each passing year. As a result, I make it one of two ways: reduce 2 cups of cranberry juice to one cup, or just add one cup of regular cranberry juice. Either way the cranberry sauce has a deep red color with tart cranberry flavor. If you can find frozen cranberry juice, feel free to use it.

Tripple C Cranberry Sauce recipe.

I call it Triple C Cranberry sauce because it has three different cranberry ingredients, fresh cranberries, dried cranberries, and cranberry juice. It also has three layers of orange flavorings, orange zest, orange juice and orange marmalade. Altogether these 2 x triple layers of cranberries and oranges, makes a tart and fruity cranberry sauce with a touch of sweetness for balance. It is not too thick or too thin, and spoons easily over your Thanksgiving meal. I promise, this cranberry sauce won’t roll away.

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Triple C Cranberry Sauce recipe

Triple C Cranberry Sauce

Fresh cranberries, dried cranberries and cranberry juice give this sauce its bright flavor. Mixed together with the bittersweet flavors of orange zest and orange marmalade, makes it a classic sauce. A perfect condiment for roast turkey, and the traditional side dishes of Thanksgiving or Christmas. The total time does not include the minimum two hours to chill the cranberry sauce needed before serving. Can be made 3 days ahead and stored in the refrigerator in an air tight container.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 1/2 cups (625 ml)
Author Ginger

Ingredients

  • 1 cup (250 ml) cranberry juice, or frozen juice concentrate thawed
  • 1/3 cup (75 ml) sugar
  • 1- 12 oz (350 g) package of fresh or frozen cranberries, rinsed and drained
  • 1/2 cup (125 ml) dried cranberries
  • 3 TB orange marmalade
  • 2 TB orange zest
  • 2 TB fresh orange juice
  • 1/8 tsp ground allspice

Instructions

  1. Add the cranberry juice and sugar into a medium saucepan. Bring to a boil and stir until the sugar dissolves. Turn the heat to medium and add the fresh or frozen cranberries, and the dried cranberries to the juice. Stir and cook until the cranberries begin to pop, about 5 - 7 minutes. Continue to cook for a couple of minutes to reach the desired texture of popped cranberries to whole ones. I think it is nice to have an even ratio of both.
  2. Turn off the heat, and add the remaining ingredients. Stir to evenly combine.
  3. Pour the cranberry sauce into a storage container and cool. Once cooled, cover and refrigerate until cold, about 2 hours.
  4. Serve chilled.
Triple C Cranberry Sauce Recipe has bright cranberry and orange flavor. Delicious and easy recipe.

 

© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.

Taste of Ireland: Chocolate Stout Cake

There is no occasion too ordinary that does not deserve recognition and celebration. For any reason, be it a birthday, anniversary, honor your national heritage, a promotion, or simply because the whole family is together, a celebratory acknowledgement is welcome and cake is the perfect finale.

Chocolate Stout Cake recipe

If you are partial to chocolate cake, then chocolate stout cake is a terrific stand in. This is a very moist cake with deep dark chocolate flavor. Guinness Stout enriches the chocolate without any boozy aftertaste. Adding the Guinness to the cake makes a moist cake with deep malty and dark chocolate flavor. The extra bonuses are, it is simple to make, baked in one pan, and does not require fancy cake decorating skills. Chocolate Stout Cake is perfect in its simplicity as well as flavor.

Chocolate Stout Cake recipe

I believe chocolate stout cake would taste delicious by itself without frosting, or just simply topped with whipped cream. Yet, it is nice to give cake more pizzazz and a creamy rich frosting will compliment the dark chocolate. Also, adding white frosting creates a cake that resembles a pint of stout. Many recipes frost chocolate stout cake with dark chocolate ganache, or cream cheese frosting. Fortunately, I discovered one made with white chocolate and cream cheese frosting and that sealed the deal for me. Normally, cream cheese frosting does not excite me, but add some white chocolate to it, I just knew it would be spectacular.

Chocolate Stout Cake recipe

Baking with stout is not a novel idea. According to Anne Byrn in her book American Cake, people across the globe have baked with ale, porters and cider for ages. Centuries ago people used to make their own ale or cider. This common ingredient was often included in baked goods to keep cakes moist and add extra flavor. During that time, cakes were cooked inside a cast iron pot with a lid and placed directly on top the hot embers of the home fire. These were not like the delicate cakes that we now know and love, but hearty ones with preserved and fermented ingredients.

Traditional Irish Stout Cake is more like a spice cake with raisins and citrus. The origin of this type of cake could date back several hundred years. I am not sure when chocolate stout cake became popular in Ireland, or the US, yet I believe it was an inevitable pairing. Chocolate and stout are perfect mates.

Chocolate Stout Cake recipe

My recipe for Chocolate Stout Cake is a combination of three recipes. From my research, I discovered Chocolate Stout Cake is not for the faint at heart. One recipe I found uses a pound of butter for one cake. That is more like a pound cake with all that butter.  I was hoping for something not so heavy, and kept searching for a “lighter” version. Nigella Lawson’s recipe from the New York Times came through. Her recipe for Chocolate Guinness Cake uses only 10 tablespoons of butter, and another bonus includes 1 cup of Guinness. The other recipes I found used a half cup of stout. This was an easy decision to make, less butter… more stout. I believe that is a fair trade.

I was thrilled when I discovered Donal Skehan’s recipe for White Chocolate Cream Cheese Frosting. His Chocolate Guinness Cake recipe is like the other ones I researched, but his idea of adding white chocolate to the cream cheese frosting is brilliant. The past few times I made frosting with white chocolate has been nothing but extraordinary.

Chocolate Stout Cake recipe

Additionally, I discovered a recipe for stout simple syrup from Steve McDonagh and Dan Smith. I added chili powder to the syrup then drizzled it over the frosting. I thought the stout syrup would resemble the amber stout making its way up through the white foam in a pint. Honestly, I could drizzle this stuff on anything. Right now, I am wondering how it would work in whipped cream, ice cream, or espresso martinis.

More food ideas for Saint Patrick’s Day: how about a cheese and beer tasting with Irish cheese or Crispy Potato Skins

I am sure there are many potential adaptations for my pieced together cake. Most recipes for Stout cake select Guinness as the stout of choice. Fortunately, there are so many stouts to choose from, why not have some fun with it? I may try a stout from a local microbrewery the next time I make Chocolate Stout Cake.

Chocolate Stout Cake recipe

Chocolate Stout Cake is a perfect cake to celebrate Saint Patrick’s Day. Yet, it is too delicious to serve only once a year. I know I will want to make it for any time good cheer is on the menu.

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Chocolate Stout Cake reicpe

Chocolate Stout Cake with White Chocolate Cream Cheese Frosting

Next time you are in the mood for chocolate cake, Chocolate Stout Cake will give you that chocolate flavor you crave. The addition of Guinness stout makes this delicious chocolate stout cake very moist with some extra lift. The stout makes the chocolate richer without a boozy taste. The white chocolate cream cheese frosting is a delicious compliment to the dark chocolate cake. A luscious double chocolate treat. This recipe is from three recipes: Cake from Nigella Lawson's, Chocolate Guinness Cake via the New York Times. The white chocolate cream cheese frosting is from Chocolate Guinness Cake by Donal Skehan. The Stout Syrup is from Stout Float by Steve McDonagh and Dan Smith from the Food Network.
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 slices
Author Ginger

Ingredients

  • Chocolate Stout Cake
  • 1 cup / 8oz / 250ml Guinness Stout or your favorite stout
  • 10 Tbs / 5oz / 132g of unsalted butter plus more for greasing the pan
  • 3/4 cup / 2 ½ oz / 70g unsweetened cocoa powder
  • 2 cups / 1 lb / 450g sugar
  • 2 cups / 10oz / 291g all-purpose flour
  • 2 1/2 tsp baking soda
  • 3/4 cup / 6oz / 200ml sour cream
  • 2 large eggs
  • 1 Tb vanilla extract

White Chocolate and Cream Cheese Frosting

  • 7 oz / 200g good quality white chocolate 30% cocoa butter
  • 4 oz / 125g unsalted butter at room temperature
  • 1- 225 g package cream cheese
  • cups / 225g confectioners sugar

Stout Syrup (optional)

  • 1 cup / 225g granulated sugar
  • 1-12 oz / 355 ml bottle Guinness Stout

Instructions

  1. Preheat the oven to 350˚ F. Butter the sides and bottom of a 9 inch / 23cm springform pan. Add a parchment paper liner to the bottom of the pan. Set aside.
  2. In a medium sauce pan add the butter and stout. Turn the heat to medium low and stir occasionally until the butter has melted. Once the butter is melted, remove from the heat and add the sugar and cocoa powder. Whisk together until well combined. Let cool for 10 minutes.
  3. In a large mixing bowl add the flour and baking soda and whisk together to get the baking soda evenly mixed through. Make a well in the flour and add the slightly cooled chocolate mixture, the sour cream, eggs, and vanilla. Mix together until thoroughly combined.
  4. Pour the batter in the prepared cake pan and bake in the preheated oven for 45 min - 1 hr, or until a toothpick inserted in the center of the cake comes out clean. Place on a wire rack and cool the cake in the pan.

Stout Syrup (optional)

  1. If using make the stout syrup while the cake is baking.
  2. Pour the stout and sugar in a medium saucepan and turn the heat up to medium high. Bring the liquid to a boil. Reduce the heat then simmer the liquid until it becomes thick and syrupy, about 15 minutes or more. Let the syrup cool before using.

White chocolate and Cream Cheese Frosting

  1. Melt the white chocolate in the microwave or in a double boiler. As soon as it is melted remove from the heat and let cool for 10 minutes.
  2. In a bowl of a stand mixer with a paddle attachment, or large mixing bowl with a hand held mixer, cream together the cream cheese and butter until smooth and light. This will take awhile. Periodically stop beating and scrape down the sides of the bowl so it mixes evenly.
  3. Add the cooled white chocolate to the cream cheese and butter, and mix together at medium speed.
  4. Sift the confectioners sugar, then gradually add it into the white chocolate and cream cheese. Mix on low speed between each addition of confectioners sugar. Once all the confectioners sugar is added, beat the frosting until smooth.

Putting it all together

  1. Run a knife around the edge of the cake pan to loosen the cake from the sides of the pan. Release the latch from the springform pan and lift the rim away from the cake. Loosen the bottom of the cake from the pan with an icing spatula or knife, then remove the bottom of the pan. Holding the cake upside down, carefully peel off the parchment paper. Place the cake on a serving plate.
  2. Spread the frosting across the top of the cake. The cake will look like a pint of stout with the dark bottom and the white cloudy top.
  3. (optional) Drizzle the stout syrup randomly across the top of the frosting on the cake. Swirl a knife through the stout syrup drizzle to create a random pattern.
  4. Serve and enjoy. The cake tastes best at room temperature and eaten the day it is made.

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