This page is where I'll share some of my favorite snack recipes with you.  Most are simple to make and don't take much time or effort.  However, now and then, I may share a more complicated recipe, simply because it's so darn tasty.  From time to time I also will share meal-type recipes, beverages, and snacks.  And, of course, plenty of desserts and breads.  Every month features a new recipe, so check back often.

Happy reading and happy noshing!

What could be better than oranges and chocolate for Valentine's Day? This Barefoot Contessa recipe is just the right thing, perfect for your Valentine. I'm going to make it myself for mine.

Click here for a printable version.

Mini Orange Chocolate Chunk Cakes

(serves 6)
Copyright 2005, Ina Garten, All Rights Reserved

Ingredients:

• 1/4 pound unsalted butter at room temperature
• 1 cup sugar
• 2 extra-large eggs at room temperature
• 1/8 cup grated orange zest (2 large oranges)
• 1-1/2 cups all-purpose flour plus 1 tablespoon
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/4 cup freshly squeezed orange juice
• 3 ounces buttermilk at room temperature
• 1 teaspoon pure vanilla extract
• 1 cup good semisweet chocolate chunks

For the syrup:

• 1/4 cup sugar
• 1/4 cup freshly squeezed orange juice

For the ganache:

• 4 ounces good semisweet chocolate chips
• 1/4 cup heavy cream
• 1/2 teaspoon instant coffee granules

Preheat the oven to 350 degrees. Grease and flour 6 individual serving baking molds (approximately 1 to 1 1/2 cups), such as flexible non-stick 100% silicone molds.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, one at a time, then the orange zest.

Sift together 1-1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Fill each mold with batter, smooth the top, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes.

Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cakes from the molds, set on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely.

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes.

Yum!

Until next month, and Salivatingly yours,

February 2012

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