Category Archives: cookies, cakes and chocolate

Cinnamon Babka French Toast with Berry Compote


Cinnamon Babka French Toast with Berry Compote

If breakfast in bed is in order on Valentine’s Day — or any day — this decadent french toast recipe is full of proven aphrodisiacs…

Cinnamon was known for its sensual appeal in the ancient world and at one time was more valuable than gold because of its curative properties. It is among the spices considered useful for producing heat within the body and is known to increase appetite — both physical and sexual. As for berries, blueberries promote blood flow and help keep you young and energetic, raspberries and strawberries are full of antioxidants and are plump, pretty, and seductive. For more info about these and other aphrodisiacs check out Eat Something Sexy.

Click here for a blog I wrote on ancient aphrodisiacs and watch this great video collaboration with Carin Krasner with a step by step demo on how to make this sultry, comforting and delicious meal. Recipe below.

For the French Toast:
6 slices slightly dry day old cinnamon babka, sliced 1″ thick (Dean & Deluca makes the best babka on the planet)
5 large eggs
1 cup milk
1 tablespoon sugar
pinch of salt
1 teaspoon vanilla extract
4 tablespoons butter, for frying

For the Berry Compote:
1 pound mixed fresh berries
¼ cup sugar
2 tablespoons water

Make the compote. In a medium saucepan, combine the berries with the sugar and the water and bring to a simmer. Cook over medium heat until the berries are softened and the sugar is dissolved, about 8 minutes.

Whisk together eggs and milk in a bowl. Add vanilla, sugar, and salt, whisk to combine.

Put the babka slices in a pie plate and pour the egg mixture over them. Let soak for 1 to 2 minutes on each side.

Heat a large heavy skillet on medium heat.

Melt 1 tablespoon butter in skillet, add the babka and cook until golden brown 2 to 4 minutes. Flip and cook on the other side for 2 to 3 minutes, until golden brown.

Dust with powdered sugar and serve with berry compote or with maple syrup.

Serves 2




Champurrado is a warm, thick Mexican drink made of chocolate and corn masa often served around the holidays. Though popular today, the drink has Mayan origins. It combines the major crops of maize and cacao, which were viewed as cosmic opposites. Maize, which needs full sun to grow and was the life source of Mesoamerica, represented life; cacao, which requires shade and was consumed only by the elite in their society, represented death. One was a basic necessity the other was synonymous with luxury and status. On a practical level, the caffeine in the cacao served as a stimulant and the maize provided calories and nutrition.

Think of this when you froth your champurrado or hot chocolate with a molinillo, a wooden whisk for the sole purpose of creating froth in hot chocolate (and my favorite kitchen gadget.) Click here for more fun facts on chocolate watch this fun video collaboration by Carin Krasner showing how to make it.

Happy Holidays!

1 ½ cups hot water
2 cinnamon sticks
1 teaspoon whole cloves
¼ cup masa flour, masa harina brand is a good and easy to find option
3 cups milk
2 tablets chocolate, chopped
ground cinnamon for garnish (optional)

Bring the water and spices to a boil and simmer for about 10 minutes. Remove the spices.

Slowly whisk in the masa flour, whisking continuously until smooth and thickened.

Add the milk and chocolate to the mixture. Heat over medium heat, stirring constantly, until boiling. Reduce heat to low and continue to stir constantly, until thickened. Sprinkle with ground cinnamon and serve with a delicious concha or the pan dulce.

Serves 4

Spiced Cupcakes with Rosewater Frosting


Spiced Cupcakes with Rosewater Frosting

Fashionable Julia Titi lived in the 1st century AD and was the daughter of Roman emperor Titus. She was quite a wild child in her day and had an affair with emperor Domitian, her uncle, who divorced his wife and lived openly with her. She must have been quite a seductress.

Portraits of woman like Julia set fashions throughout the Roman Empire. Traces of paint on her dramatic curls suggest she was a fiery redhead. A hairstyle worn by an imperial woman would soon appear all over the court and spread through the rest society as a sign of taste and status. (If you were a part of Julia’s high society, you’d better forget about the blow out and pull out the curling iron.) Her diadem was originally inlaid with gold, silver and/or gems. The sculpture, which has pierced ears, would have worn gold earrings.

Now, take a close look at her neck. Yes, those are rolls you see and no, they’re not from saggy skin. (Julia was only 30 when she died.) They’re rolls of fat. Fat? Yes, fat. Those perfect little rolls are called “Venus rings” named after Venus, the Roman goddess of sex, love and beauty. Like her Greek counterpart Aphrodite, she represents a sexuality free from anxiety and self-consciousness. These rolls tell us that she not only had abundant wealth and power, she was well fed and confident. I hope she also had love.

The rose was the favorite flower of Venus and in Julia’s day people often ate rose pudding to revitalize their sex lives. Cinnamon and cardamom were very expensive and known for their sensual appeal in the ancient world from the Middle East to Europe to Asia. With that in mind, the flavor profile of the following recipe makes me think she would have liked them. And they remind me of her curls.

For the cakes:
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ½ sticks unsalted butter
1 ¾ cup sugar
3 eggs, room temperature
¼ teaspoon vanilla extract
1 ¼ cup milk, room temperature
1 teaspoon lemon zest
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

For the frosting:
4 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 ¾ cups powdered sugar
¼ teaspoon rosewater (Taste and add a little more if you’d like, but use it with caution as it can go from tasting sublime to tasting like perfume very quickly. Consider yourself warned.)

Preheat oven to 350° F. Line 12 large cupcake or 24 small cupcake molds. If you’d rather make this as a cake, butter and flour an 8-inch cake pan.

Add vanilla extract to the milk and stir.

Mix flour and baking powder together in a bowl and set aside.

Beat butter with an electric mixer at medium speed until creamy, about 2 minutes. Slowly add the sugar and beat on medium speed until the mixture is fluffy, about 2 minutes. Add eggs to batter one at a time beating for an additional 2 minutes.

Beginning and ending with the flour, mix one third of the flour into the wet mixture at a low speed, then half of the milk, alternating until all ingredients are mixed. Add lemon zest, cinnamon and cardamom.

Transfer batter to cake pan filling until cavity is about 3/4 full and bake about 40 minutes – until a toothpick inserted in the center comes out clean.

While the cakes are baking make the frosting. Place the cream cheese, butter and rosewater in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed just until combined. Add the sugar and mix until smooth.

Remove the cakes from the oven and let cool completely before frosting.

Makes 1 cake, 12 large cupcakes or 24 mini cupcakes

image: Portrait Head of Julia Titi, Roman, about 90 AD, marble with polychromy, J. Paul Getty Museum

Chocolate Pots de Creme


Chocolate Pots de Creme

The “food of the gods,” chocolate is native to Mexico where it was consumed by priests and nobility as an unsweetened foamy drink. The Aztecs prepared a highly spiced beverage called xocoatl, with cocoa beans that were roasted, pounded in a mortar and flavored with chiles, vanilla, annatto, and sometimes honey and dried flowers. (Emperor Moctezuma is said to have consumed 50 cups of chocolate a day because he believed it made him more charming and attractive to women.)

Chocolate was introduced to Europe in the 16th century and for centuries it was consumed exclusively by the aristocracy and bourgeoisie as a hot drink. The Spanish and French courts that added sugar, milk and exotic flavorings to it. It was first used for baking in 18th century England. Chocolate in 19th century France was most closely associated with la cuisine bourgeoisie and with the bistros, where chocolate pots de crème would appear on practically every menu.

For the pudding:
2 ¼ cups whole milk
½ cup sugar
pinch salt
2 tablespoons cornstarch
3 tablespoons unsweetened cocoa powder
1 large egg
2 large egg yolks
5 ounces bittersweet or dark chocolate chips
2 tablespoons unsalted butter, cut into pieces
1 teaspoon vanilla extract
crème Chantilly, for serving

For the crème Chantilly:
1 cup heavy cream
1 tablespoon confectioner’s sugar
1 teaspoon vanilla extract

In a medium saucepan, combine 2 cups of the milk with ¼ cup of the sugar and the salt and bring to a boil over medium heat, stirring to dissolve the sugar. Remove from the heat.

In a medium bowl, whisk the cornstarch with the cocoa powder and the remaining ¼ cup of sugar until blended. Add the remaining ¼ cup of milk and whisk until smooth. Whisk this mixture into the hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Reduce the heat to medium-low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon, about 2 minutes.

In a separate bowl, whisk the egg with the egg yolks. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.

Strain the pudding into a medium heatproof bowl. Add the chocolate chips, butter and vanilla and whisk until the chocolate and butter are melted and incorporated and the pudding is smooth, about 2 minutes.

Transfer the pudding to six 6-ounce ramekins and refrigerate until chilled. Serve with lightly whipped cream dusted with cocoa powder. (The chocolate pudding can be covered with plastic wrap and refrigerated for up to 4 days.)

Prepare the crème Chantilly. In a large mixing bowl, beat the heavy cream, sugar, and vanilla extract together on high speed until soft peaks form in the mixture.

Serves 6

photo credit: Carin Krasner