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I’ve moved!

I haven’t posted here in a long long long time. I’m starting a new blog at Getting Healthy on Good Food. Check out my story of weight loss and new recipes there! 

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Coming soon!

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Chocolate Cloud Roll
1/4 cup + 2 Tbl. sugar
6 large eggs, separated (you’ll use both the yolks and the whites, so save everything)
4 oz. bittersweet chocolate, melted
3/4 tsp. cream of tartar
1 Tbl. unsweetened cocoa.
 
Position the oven rack in the lower third of the oven. Preheat the oven to 350 F. Get out your 17×12 in. jelly-roll pan (aka a big cookie sheet, but you’ll be making a jelly-roll type creation for this recipe, so I guess we can use it’s fancy name). Grease the pan and line it with aluminum foil so that the foil extends over the sides of the pan. Grease the pan again and flour it.
 
In a mixing bowl, beat 1/4 cup sugar and the egg yolks for 5 minutes or until light and fluffy. Add the chocolate and beat until incorporated, scraping down the sides.

In a large mixing bowl, beat the egg whites until foamy, add the cream of tartar and beat until soft peaks form when the beater is raised. Gradually beat in the remaining 2 Tbl. sugar, beating until stiff peaks form when the beater is raised slowly. (Don’t be afraid to beat this for a long time–I think I didn’t let mine get stiff enough, and the cake ended up being a little on the soft side.)

With a large whisk, slotted skimmer, or rubber spatula, fold 1/4 of the whites into the chocolate mixture to lighten it. Then gently fold in the remaining egg whites. You want them to be fully blended in but not lose their volume, so fold carefully–no stirring allowed!)

Pour the batter into your prepared 17×12 pan, spreading evenly with a spatula, and bake 16 minutes. The cake will have puffed and lost its shine and will spring back when lightly pressed with a finger.

Wet a clean dish towel and wring it out well. Remove the cake from the oven and leave it in the pan. Dust with the cocoa and cover immediately with the damp towel. Allow the cake to cool. Remove the towel and, lifting by a long edge of the foil overhang, gently slide the cake from the pan onto a flat surface. Spread at once with your filling and roll up, using the foil for support and gently peeling it away as you go. I rolled the cake up on a large cutting board, which I then used for the “serving platter.” It didn’t look the greatest, but it saved me having to transfer the roll to a different plate and risk breaking it.
 
Can be stored for 3 days at room temperature, 5 days refrigerated, or 2 months frozen, if you’re really planning ahead.

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A blog’s beginning

Well. Here I am. The official beginning of my blog. What do I hope to achieve with this blog? Glory. Fame. Understanding. A new me. Naw. I love to cook and I know there are other people out there that are just as interesting in mastering the art of cooking too. I am by no means a chef or master or anything great, but when I set out to learn something I really set out to live it. This is where I am with cooking and baking. Addicted. Obsessed. I have always enjoyed making food and in the last few years my passion has grown. I dove into a world of baker’s percentages, scaling, pate fermentee, Peter Reinhart and Julia Child, and the hateful quest to find barley malt. I hope that through this blog I will be able to foster friendships with others in the vegetarian community and hopefully learn as much as I can teach. I want to share my cooking and baking experiences with others so that I too may grow.
And yes, I will share recipes.

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