food geek chocolate cake

The hardest part of monthly guest posts at Blog of Funny Names is coming up with that funny name. Committing to a food-related name helps narrow the field, but I’m never sure where to look for a name that is fun, fresh, interesting, relevant, and unique enough to be considered “funny.”

Googling always saves the day, but I still need a direction in which to head. This month I got that direction from a small inner voice whispering, “molecular gastronomy.” [While hearing small voices might qualify me for professional help, your reading this might qualify you for the same so we’re in this together. Stay with me? Please?]

So. Searching “molecular gastronomy” was exactly what I needed to do and we all benefit because 1) I found an amazing man named Hervé This, whom I now admire greatly and 2) I thought I’d try a bit of kitcheny science over here as well.

Those kitcheny science results are as laughable as they are delicious and we’ll move on to them as soon as I can convince you to hop over and learn a bit more about Hervé. Click here, then please return for a doozy of a chocolate cake experiment.

***

Back for cake? Very good, then. Learning about Monsieur This inspired me to find a recipe I remembered seeing on Foodography, a favorite Cooking Channel show. Self-proclaimed food nerd Jeff Potter demonstrated a microwave chocolate cake leavened only by N2O gasses in the cream whipper that dispensed the batter.

Long a cream whipper fan, I’ve used mine only to whip cream and branching out sounded like fun. A cake leavened with nitrous oxide instead of chemicals–kitchen science indeed.

ready to rock

ready to rock

Though the recipe threw me a bit: Four ounces chocolate, four eggs, plus smaller amounts of flour and sugar. This sounded like multiple servings, but best I could understand, it all went into one glass. Mention of only filling the “pan” two-thirds full should have been my clue, but after studying the recipe closely, I saw no mention of anything more than one serving. I filled that mug to the top. (also added a dollop of marshmallow fluff after half-filling with batter per recipe suggestion)

batter in place

batter in place

halfway

halfway

fluff!

fluff!

ready for the microwave

ready for the microwave

The first 30 seconds in the microwave didn’t “bake” the batter through, so I added four more 30-second intervals. And by the first minute, the batter was up and over the side of the mug. For sure this recipe is meant to serve four and shame on me for not getting that.

no words for this

no words for this

Just the same, this offers opportunity to turn disaster into triumph. (It’s a game I often play called, “I meant to do it this way.”) The cake turned out nicely on a platter, a bit of gooeyness on the top (now the bottom) adding to its charm. Dusting with powdered sugar, as advised, crowned it in glory and it was happily ever after.

A side of ice cream or sweetened whipped cream and it's restaurant worthy.

Add a side of ice cream or sweetened whipped cream and it’s restaurant worthy.

No question the batter was meant to be divided evenly among four glasses. Though the numbers divide in half easily enough, making two servings an option as well.

While this was fun, and meeting Hervé was worth any amount of kitchen mess, my next microwave cake will be of the chemically leavened mug variety. Fortunately, another Liz–of Tip Top Shape–has me covered with her funfetti version.

I raise my future mug of Liz’s Funfetti Mug Cake to you all for spending time with me here and over at Blog of Funny Names. I look forward already to our next food adventure.

2 oatmeal cookies–one traditional, one not so much

A fellow WordPress blogger set a lofty goal for herself in committing to read 52 books in 2014. An avid reader as well, I pledged to join her. While I read a fair amount of food-related fare (culinary mysteries are faves), I enjoy genres of all sorts.

Take my most recent read: Before Green Gables. The prequel to the series of Anne and her adventures on Prince Edward Island, it covers the span from just before her birth to her arrival on PEI. It’s a tale that speaks to the spirit of the underdog as well as how hard life was in earlier centuries.

Though there was no direct food connection, Anne’s story made me crave cookies. Molasses, oatmeal, and other old-school favorites were mentioned in its pages. I wanted a plate of old-school, from-scratch, homemade cookies. Oatmeal seemed the thing and despite a disdain for raisins in baked goods (which I’ve learned many of you wholeheartedly share), I had to have me some oatmeal raisin cookies.

yes, they have raisins, but they're so good!

yes, they have raisins, but they’re tasty!

The recipe came from Susan G. Purdy’s The Family Baker. I followed directions for the extra-chewy version, soaking the raisins in beaten eggs and vanilla for an hour before stirring into the batter. Note that this version replaces 1/2 cup butter with an equal amount of shortening, though coconut oil works if shortening isn’t happening in your kitchen. These are lovely cookies, chewy and sweet. Pair them with a glass of milk and call it breakfast.

And the other oatmeal cookie? This one was found in Bartender’s Black Book, purchased ten or so years ago as my first foray into cocktails. I remember well the winter weekend my husband and I were snowbound with a sick baby. We watched movies to pass the time, but my recently purchased spiral-bound bar guide called to me and I flipped through, imagining the cocktails I could create if only I had the booze.

The following weekend we were still snowbound and baby was still sick. Tired of winter, tired of sick, it was time to make my cocktail dream reality. After making notes of recipes I wanted to try along with spirits to buy, I ventured out the few blocks to a local liquor store and came home with ingredients for an Oatmeal Cookie.

oatmeal cookie squared

an oatmeal cookie served with oatmeal cookies

In the spirit of cocktail evolution, I more recently dressed this drink up after Attempts at Domesticity posted this marvelous concoction on deLizious facebook. A cap of marshmallow fluff and brief spin in the microwave made for a steamy and sweet cookie cocktail. No surprise that it pairs perfectly with treats that Anne (with an “e”) would most certainly have enjoyed.

before heating

before heating

30 seconds later

30 seconds later

what a way to drink!

what a glorious drink!

Extra-Chewy Oatmeal Raisin Cookies

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup raisins
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup shortening
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 3 cups old-fashioned oats

In medium bowl, whisk together eggs and vanilla. Add raisins; stir to coat. Let soak 1 hour.

Heat oven to 350°F. In large bowl, sift together flour, salt, baking soda, and cinnamon.

In mixing bowl, beat together butter, shortening, and granulated and brown sugar until light and fluffy. Add soaked raisin mixture; beat to blend. Slowly beat in flour mixture just until dry ingredients are incorporated. Stir in oats.

Drop batter inches apart onto ungreased baking sheets. Bake 12 to 16 minutes or until lightly browned. Let cool on baking sheets 1 minute; transfer cookies to wire rack to cool completely. Makes 5 dozen cookies.

Oatmeal Cookie Cocktail

  • 2 ounces half-and-half
  • 1 1/2 ounces Irish cream liqueur
  • 1 1/2 ounces butterscotch schnapps
  • 1 ounce Jägermeister
  • 1 ounce cinnamon schnapps
  • Large spoonful marshmallow fluff

In microwave-safe drinking glass or mug, stir together all ingredients except marshmallow fluff. Top with fluff, spooning to seal rim of glass. Microwave, watching carefully, 30 seconds or until warm and fluff is puffed but hasn’t yet overflowed.