Brunch | Megan Peck Cooks

Marbled Almond Cake with Espresso Glaze

February 15, 2015 by Megan 2 Comments

Chocolate. Almond. Espresso. It’s hard to go wrong with this indulgent trio. Perfect with coffee or tea, this lovely bundt cake is my grandmother’s marbled almond cake recipe from “The Art of Fine Baking,” topped with a simple espresso glaze. I like to think of it as a Sunday morning cake. The espresso in the glaze can count towards your morning coffee (I’ll take any excuse to eat cake for breakfast).

I’ve barely scratched the surface of Paula Peck cake recipes but each one that I make seems to be better than the last. This is yet another example of a fabulous Paula Peck cake creation. The base almond cake recipe is versatile and can be used for many different types of cakes.The texture holds up well to both frosting and glazes, and would make an amazing layer cake with mocha frosting. One of best secrets of this cake recipe is the almond paste. This is what gives the cake its almond flavor but when combined or marbled with chocolate, it’s reminiscent of marzipan. Think chocolate swirled marzipan cake with sweet espresso glaze – are you with me yet?

This cake may look like it deserves a special occasion but it’s not necessary. I could tell you that I made this for a fabulous brunch or a breakfast for someone special but the truth is, I just wanted tasty homemade cake. Don’t be shy, you can do it too. Go ahead and make this fluffy marbled almond cake with addictive espresso glaze just for you and your cup of coffee.

Marbled Almond Cake with Espresso Glaze

Ingredients

¾ cup unsalted butter

1 2/3 cups sugar

½ cup almond paste

5 egg yolks

1 teaspoon vanilla extract

12 egg whites

½ teaspoon salt

2 ½ cups sifted all purpose flour

3 oz semi-sweet chocolate, melted

3 tablespoons prepared espresso or strong coffee

1 1/3 cups confectioners sugar

Instructions

Preheat oven to 350 degrees.

Grease and flour a 10-inch tube pan or two 6-inch bundt pans.

Cream butter and ¼ cup sugar. Add almond paste, a little at a time, creaming well after each addition until mixture looks light and fluffy. Add egg yolks, one at a time. Add vanilla.

In the bowl of an electric mixer, add egg whites and salt. Beat on high speed until egg whites hold soft peaks. Then add sugar, one tablespoon at a time, beating constantly until egg whites are firm and hold stiff peaks.

Stir ¼ of the stiffly beaten egg whites into creamed almond paste mixture. Pour mixture back over remaining egg whites. Fold together, sprinkling flour as you fold.

Add melted chocolate. Marble roughly in batter by drawing through it with a rubber spatula.

Pour in prepared pan(s). Bake 1 hour and 15 minutes or until cakes are golden brown and pull away from the sides of the pan(s).

When cake(s) are completely cooled, sift confectioners sugar into a medium bowl. Whisk in coffee or espresso. Drizzle the glaze over the cake, allowing it run down the sides. Let set for 1 hour before serving.

Chocolate Chip Stuffed Marshmallow Mug Toppers

February 1, 2015 by Megan 2 Comments

Marshmallow is not just for kids anymore. In the past few years, there’s been a surge of gourmet marshmallows. I frequently see lavender, lemon, and chocolate flavored marshmallows for sale in clear plastic bags with a bow at price that usually exceeds $5. Even the good old Jet Puffed marshmallows from the grocery store have expanded into different sizes and flavors. This may be why I love marshmallows more now than I did as a child. The light fluffy texture is irresistible and when combined with chocolate, it’s easily one of the best confectionary combinations.

Homemade marshmallows take these sweet airy puffs to another level. Not only can you control the texture, you also have some control over the sugar content. This recipe is based on a classic version by David Lebovitz. A process similar to Italian meringue, the use of egg whites makes a super fluffy, almost spongy marshmallow that can easily be eaten on its own. If you’ve never made marshmallows, this is the recipe to try.

So why mug toppers? Well if you haven’t figured it out from the photos, mug toppers are simply marshmallows cut into rounds about the size of the top of a mug. This allows the marshmallow to fully cover the top of your hot cocoa so there are fewer holes or cracks. More surface area of marshmallow means more delicious mouthfuls of melting sweet marshmallow foam and hot chocolate. As if that’s not enough, I also stuffed these marshmallows with a layer of mini chocolate chips. As the marshmallow melts into your mug, bits of melted chocolate add a delightful contrast to each sweet foamy sip. A perfect treat for the family on a cold winter Sunday or cut in the shape of hearts for that special someone on Valentines Day. These chocolate chip stuffed marshmallow mug toppers are sure to satisfy the sweetest of sweet tooths.

Chocolate Chip Stuffed Marshmallow Mug Toppers

Ingredients

2 ½ envelopes gelatin

1/2 cup + 1/2 cup cold water

1 cup sugar

1/2 cup light corn syrup

3 large egg whites, at room temperature

pinch of salt

2 teaspoons vanilla extract

½ cup corn starch

½ cup powdered sugar

½ cup mini chocolate chips

Instructions

In a small bowl, sprinkle the gelatin over a 1/2 cup of cold water to dissolve and soften.

In a small saucepan fitted with a candy thermometer, mix the sugar and corn syrup with 1/2 cup of water. Place over medium high heat.

In the bowl of an electric mixer, pour in the egg whites and pinch salt. Beat on low speed until frothy.

When the syrup reaches about 210 degrees, increase the speed of the mixer to high and beat the whites until they are thick and fluffy.

When the syrup reaches 245 degrees, while the mixer is running on high speed, slowly pour the hot syrup into the whites in a steady stream, avoiding the whisk.

Scrape the gelatin and water into the pan that you used for the syrup. Add 2 tablespoons of the water into the pan and swirl it to dissolve. (Place over low heat if necessary but there should still be residual heat left in the pan from making the syrup in it to dissolve it).

Pour the liquified gelatin slowly into the whites as they are whipping. Add the vanilla extract and continue to whip for 5 minutes, until the mixture feels completely cool when you touch the outside of the bowl (if mixture is not cooled all of the way, it will cause the marshmallows to perspire).

Sift together corn starch and powdered sugar in a large bowl. Dust a 9” x 13” baking dish evenly and completely with a layer of this mixture. Make sure there are absolutely no bare spots.

Use a spatula to spread half the marshmallow mixture in one even layer in the dish. Sprinkle chocolate chips in one layer on top. Pour remaining marshmallow mix on chocolate chip layer and carefully spread so that the layer is even. Allow to dry for at least 4 hours, preferably overnight, uncovered.

Dust the top of the marshmallows and a large cutting board with some of the remaining cornstarch sugar mixture. Loosen sides of the marshmallow sheet and turn out onto cutting board. Dip a two inch round (or whichever size fits the top of your mugs) cookie cutter and cut rounds of the marshmallow. Toss rounds in the cornstarch sugar mixture. Shake the rounds vigorously in a wire strainer to remove the excess powder.

Place on hot steaming mugs of hot chocolate or cocoa and enjoy!

Storage: The marshmallows can be made up to one week in advance, and stored in an airtight container.

Individual Egg Potato and Cheese Casseroles

October 28, 2012 by Megan Leave a Comment

So I might have used this recipe as an excuse to use these cute little individual casserole dishes from Le Creuset. There’s something welcoming and comforting about having your own personal casserole, lid included. What’s layered underneath the two peeping egg yolk eyes? Alternating layers of mozzarella cheese and potato lightly seasoned with with dried herbs and fresh parsley. Let’s face it: between the melted strings of mozzarella and the brilliant yellow runny yolk flowing over slices of baked potato, gooyeness has undoubtedly taken over this brunch dish.

Ingredients:

4 medium potatoes, boiled, peeled and cut into slices about 1/3″ thick
3/4 lb mozzarella cheese, sliced thin
salt and pepper
1/2 cup shredded parmesan cheese
1/2 cup chopped parsley
1/2 cup melted butter
6 eggs
3/4 teaspoon dried oregano
3/4 teaspoon dried tarragon

Preheat oven to 350 degrees. Grease 3-6 ramekins (6 small ramekins or 3 large ones).

Place a layer of potato at the bottom of each ramekin. Cover with slices of mozzarella. Sprinkle with salt, pepper, 1/4 teaspoon each dried tarragon and oregano, parmesan cheese, and parsley. Add another layer of potatoes and repeat seasoning. Add a layer of mozzarella slices. Brush the top of each ramekin with melted butter. Bake about 30 minutes. Break eggs on top (one egg for small ramekins, 2 eggs for large). Sprinkle with remaining butter, herbs, salt, and pepper. Return to oven and bake about 20 minutes or until eggs are set.

Serves 3-6 (depending on the size of ramekins used).

Adapted from “The Art of Good Cooking,” by Paula Peck.