Sunday, February 12, 2012
Melted cheese is my weakness...next to chocolate of course. Ever had brie, topped with apricot preserves wrapped in puffed pastry, and baked till golden and gooey. * I might be drooling right now.*
I traditionally stay away from fried foods, not because I dont enjoy them but merely because of the health factor. Occasionally, I give in and indulge. Like when you eye the deep-fried oreos and three muskateers bar at the fair. Absolutely delicious yet entirely a heart attack waiting to happen. On the cheese front, Mozzarella sticks are usually the one thing that I never crave. The pre-made, frozen sticks usually have an overly processed, too much breading, and entirely too greasy characteristic about them.
However, these mozzarella sticks are made from scratch with italian and panko bread crumbs and baked about 7 minutes till golden and melted. These puppies passed the taste test when I served them at a Superbowl party. Luckily, this recipe made a ton so I had plenty to freeze and heat up on the whim at a later date.
This is a must try!
Thursday, February 2, 2012
This is one of those recipes that I have seen flooding foodie sites and boards so I thought I should give it a try. Since it doesn't require baking and the ingredients are extremely simple, this was either going to turn out amazing or terrible. I had used French Vanilla instant pudding to make a faux custard concoction before but I was weary on its consistency to uphold a cake. I was correct in my assumption...until day 2.
This picture doesn't do the recipe justice, the cake is ABSOLUTELY DELICIOUS. It just looks like a spoonful of mushy pudding should you try to eat it the same day it was made. Purely for experimentation purposes, I felt that I should try the cake each day to see the results over a period of time. Lets break it down:
Day 1 - 4-5 hrs after assembly, serving looks terrible, semi-soft graham cracker, delicious pudding, amazing chocolate topping that turns to liquid and pools in the baking dish. Overall, delicious tasting.
Day 1 - 6-8 hrs after assembly, second helping (again, all for testing purposes so don't be so judgmental) chocolate pool getting larger from topping runoff but still tastes delicious. Pudding not withholding the graham crackers to stand along on a plate.
Day 2 & 3- Graham crackers are soft middle layers with thick custard consistency. Chocolate sauce is still tasty but needs to be spooned on cake. Overall AMAZING and finally looks like the recipe picture.
In conclusion, to get the picturesque chocolate eclair cake, I would double the chocolate topping (which I will do in the recipe measurements below) and let the cake sit at least 24 hrs. It might be tough but you will love the results!