Cinnamon & Pecans With a Dash of Richness

I had a bunch of leftover heavy cream and pecan pieces in my fridge from making the truffles, so I decided to make a dense, moist coffee cake with it.  I wasn't really happy with any of the recipes I found, so I created a sort of mutant with bits and pieces from all of them.  It turned out a little denser, more like a pound cake.  But it was very rich and moist.  Totally worth it.

For the cake:

• 1.5 cups flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 6 oz. butter
• 3/4 cup sugar
• 3 eggs
• 1/2 cup cream cheese
• 1/2 cup heavy cream
• 1/4 cup milk

For the topping

• 1/4 cup flour
• 1/2 cup sugar
• 1/2 cup chopped pecans
• 2 tsp cinnamon
• 4 oz. butter

Procedure

1. Combine topping ingredients and set aside.
2. Combine dry ingredients and set aside
3. Cream butter and sugar together until light and fluffy
4. Add eggs, one at a time, blending until smooth
5. Blend in cream cheese, heavy cream, and milk.
6. Fold in dry ingredients until just combined, do not over-mix.
7. Pour a third of the batter in the bottom of a greased cake pan.  Sprinkle some of the topping on it, then add another third of the batter, repeat until you use up all the batter and end with the last of your topping.
8. Bake at 350°F for 30-35 minutes or until cake tester or toothpick comes out clean.
9. Remove the cake from the pan when it is cool enough to touch, but still warm.  Cool completely before slicing.

Yes, I used a simple sugar/cinnamon mixture in the middle instead of the topping.  But I changed the recipe here because I think it would be better.

Mother's Day rolled in pecans

Since last Sunday was Mother's Day, and since my mother is just as subject as the rest of us to the cravings and delights of all members of the breed known as Woman, I decided it was only appropriate to make her truffles rolled in toasted pecans.  Needless to say, they were a hit.

They could probably have been prettier, but they were no less delicious.

Piped ganache (I know, I need to practice)

 Since the ganache recipe I used is from my school, I don't think I'm technically allowed to post it.  I used a cream ganache though, since its easier than butter ganache.  Most recipes are pretty straightforward.  After they set up, I rolled them, then tempered some white and dark chocolate and dipped them, then smothered them in toasted pecan pieces.

The ganache, rolled lightly in cocoa powder after setting up

Chopped, toasted pecan goodness.

Chocolate, confections, and college students, oh my!

So this week my Chocolate, Confections, and Centerpieces class put on a candy buffet for our school.  All the work we've been doing for the past couple weeks was ravaged.  It was beautiful.  Here are the before pictures of some of the work my group did.