Red Velvet Cake Truffles

I love the idea of cake pops, so I decided to make a recipe that reflects that idea. I chose to make truffles...and yes there is a difference between cake pops and truffles other than a missing stick! Truffles are known for their richness, and I love a sweet that can satisfy my craving in just one or two bites. These truffles are dipped in pure chocolate, which makes the coating heavier than that of cake pops (they are dipped in candy melts). Therefore, with these truffles you have a heavier and richer dessert than with the cake pops, and they are just as cute.

My favorite cake is red velvet cake, which is traditionally covered in cream cheese frosting. It follows that popular versions of red velvet cake pops are made using cream cheese frosting and are covered in white chocolate-flavored candy melts. However, I am not a fan of either of those two things, so I used vanilla frosting and dark chocolate instead. The combinations of cake and frosting flavors are endless, so this recipe can be altered according to what pleases you!

Red Velvet Cake:
Ingredients:
     2 1/2 cups of cake flour
     1 cup of butter
     1 1/2 cups of white sugar
     2 eggs
     1 cup of buttermilk
     1 tsp cocoa powder
     1 1/2 tbsp baking powder
     1 tsp vanilla extract
     1 tsp vinegar
     2 oz red food coloring
Preheat the oven to 350F. Sift the flour and baking powder into a bowl and set aside. Mix the cocoa powder and red food coloring together to form a paste, set aside. Cream together the butter and sugar, add the eggs, followed by the cocoa paste and the vanilla. Add 1/3 of the flour to the butter mixture, then half of the buttermilk, then another 1/3 of the flour mixture, followed by the rest of the buttermilk, and end with the last 1/3 of the flour mixture. Pour the batter into 2 greased round cake pans and bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool.

Vanilla Frosting:
Ingredients:
     2 cups powdered sugar
     2 tbsp softened butter
     2 tbsp milk
     1/2 tsp vanilla extract
Mix all of the ingredients together and beat until it is light and fluffy.

Finally, to make the actual truffles:
Ingredients:
     1 pan of red velvet cake, cooled
     approx.1/2 cup of vanilla frosting
     20 oz semisweet chocolate chips or baking squares
     3 oz white chocolate chips or baking squares
Finely crumble the red velvet cake into a mixing bowl. Add vanilla frosting to the cake crumbs (add less at first because you can always add more later...you cannot remove frosting once you start mixing it). I would suggest starting with 1/4 cup of the frosting, mixing well, and then adding a little at a time if necessary. Too much frosting will make the balls wet and sticky, and too little will make them fall apart. What you are looking for is a playdough-like consistency. Once you have achieved this, roll 1 inch balls of the mixture with your hands and place on a wax paper-lined baking sheet. Place the balls in the freezer for a few minutes while you work on the chocolate coating. 

Melt the semisweet chocolate in a double boiler or in the microwave, stirring frequently and being careful not to burn it. For the double boiler method, heat a saucepan of water on the stove, and bring the water to a simmer, not a rough boil, on low heat. Find a metal or pyrex bowl that fits nicely on top of the saucepan, and add the chocolate to it. Place it on top of the saucepan. The steam from the water will begin to melt the chocolate. Once it has started to melt, stir until the chocolate seems to have a glossy texture, and then turn off the heat. If using the microwave, stop it to stir initially every 30 seconds and then every 15 seconds once it has started to melt. Chocolate burns very quickly in the microwave, so be careful not to heat it too long. Again, stir the melted chocolate until it becomes glossy or shiny.

Take the balls out of the freezer, and dip each one in the melted chocolate. Return to the baking tray and place them back in the freezer. Once the chocolate coating has hardened on the truffles, melt the white chocolate in the microwave, again stopping a few times to stir it and being careful not to burn it. Drizzle the truffles with the white chocolate (a fork is a good utensil for this step), and again return to the freezer to quickly harden the chocolate. The truffles may then be served immediately, or stored in an airtight container in the refrigerator. 
     

Salmon Cakes

I am the biggest fan of crab cakes, so when I saw a packet of wild salmon in my pantry this idea instantly clicked. I make it almost the same way as I do my crab cakes, except this time I was in Grenada, with not many of my ingredients available. I got creative with what I had, and the result was scrumptious!

Note: Panko breadcrumbs work well in this recipe, but I think my toast idea made it even more delicious!

Ingredients:
     5 oz of skinless, boneless, cooked salmon (I used a packet of the Chicken of the Sea 
            Premium Wild-Caught Pink Salmon)
     1/4 red bell pepper, chopped into small pieces
     2 chopped scallions
     1 tsp parsley
     1/2 tsp fresh minced ginger
     1/2 tbsp mayonnaise
     1 small egg, lightly beaten
     1/4 tsp paprika
     2 slices of white toast, left out for a few minutes to dry
     Salt to taste
     2 tbsp oil for frying
     1 lime or lemon
Flake the salmon and add to a mixing bowl. Add the peppers, scallion, parsley, ginger, egg, paprika, and salt. Finely crumble one of the slices of toast into the mixture, and mix well. 

Heat the oil on medium heat in a shallow frying pan. In a separate plate, crumble the other slice of toast finely. Take a spoon and gather some of the salmon mixture. Form a ball with it in your hands and then press lightly onto the breadcrumbs. Turn the salmon cake over to get the other side covered, and then add the cake to the hot pan. Cook about 3 minutes on each side until golden brown. Remove and place onto a paper towel-lined plate. Squeeze some lime or lemon over it and serve immediately. 

Chinese Shrimp w/ Broccoli

Living in the UK and the Caribbean has taught me that popular Chinese food in the US is unique to the US. It is different from Chinese food in China as most people already know, but it is also different from Chinese food in other Western countries. Growing up in the US has left me with a taste for American-style Chinese food, so that is what I was trying to re-create in this dish. As with many Chinese dishes, it is stir-fried on high heat, so it is a quick and easy, yet delightfully delicious dish.

Ingredients:

     8 oz. large shrimp, uncooked, peeled, and deveined

     2 heads of broccoli

     1/3 cup of soy sauce

     1/4 cup of chicken broth

     1/2 tbsp sesame oil

     2 tbsp white sugar

     1 tbsp cornstarch

     1/8 cup of water

     2 small garlic cloves, chopped finely

     1/2 tsp fresh minced ginger

     2 tbsp vegetable oil

Mix together the soy sauce, chicken broth, sesame oil, and sugar in a small bowl, set aside. In another small container, add the cornstarch to the water and stir to dissolve.

Wash and chop the broccoli into florets. Heat the vegetable oil in a wok, and add the minced ginger and garlic. Fry for a few seconds until aromatic, being careful not to brown the garlic. Add the broccoli florets and stir fry for a few minutes, until the broccoli is cooked to desired tenderness. If necessary, add a little bit of water to the wok and cover to help steam the broccoli. Remove the broccoli from the wok and set aside. Add the shrimp to the wok, and cook on medium-high heat until one side is pink. Flip the shrimp over to cook the other side.  

Add the soy sauce mixture to the shrimp and bring to a boil. Allow the sauce to reduce slightly, then add the cornstarch mixture. The sauce should immediately begin to thicken. Return the broccoli to the wok, stir, and remove from heat. Serve with white rice.

Nutella and West Indian Cherry-filled Crepes

When I do chocolate in desserts, I sometimes like to add fruit like strawberries or raspberries. The acidity of the fruit helps to cut some of the rich sweetness of the chocolate and help to balance out the flavor of the dessert as a whole. Strawberries are not grown in Grenada, and therefore are expensive and difficult to find. So instead, I used a set of cherries I had bought at the local market. The West Indian cherries are a bit more tart than the cherries you will find in the U.S., so they were a good match for the sweet Nutella. Also, I chose to use almond essence instead of the usual vanilla extract for these, as that is my mother's choice when she makes pancakes. Either would work just as well, but the almond essence reminds me of home. The crepes can be made in advance, but hold out on filling them until right before they will be served.

Crepes:
Ingredients:
     1 1/2 cups of flour
     1 tbsp white sugar
     1/2 tsp baking powder
     2 cups of milk
     1/2 tsp almond essence
     2 eggs
     2 tbsp butter
Mix together the dry ingredients (flour, sugar, and baking powder), and then add the milk, essence, and eggs. Continue whisking until the batter is smooth. Butter a 6-8 inch skillet and place it over a medium fire. Pour 1/4 cup of the batter onto the heated skillet, then immediately lift the pan and swirl the batter around to cover the bottom of the pan. Cook for a few seconds until that side is light brown, and then flip to cook the other side. Remove the crepe from the pan, and follow the same steps with the rest of the batter. Cover the crepes to prevent them from becoming hard.

Filling:
Ingredients:
     1 small container of Nutella
     1 cup of sliced cherries (or whatever fruit you like)
Spoon about 2 tbsp of Nutella in a line down the center of the crepe. Sprinkle with the sliced fruit and fold the two empty sides of the crepe over the middle part with the filling. Flip the filled crepe over, drizzle with heated Nutella or melted chocolate, and garnish with some of the fruit pieces. Serve immediately.