My children have grown up eating Genetti made by their paternal grandmother Doris from a recipe she learned from her mother-in-law Nicoletta. The only difference is that in this Italian family Genetti were called Ninna Nonna. For the last 30 years I never knew that the fluffy little cookies with a vanilla glaze really were derived from this Italian traditional cookie- Genetti. Where the term “Ninna Nonna” came from I don’t think we will ever know- but in our house they will always be known as Ninna Nonna. Now the other fact is that mine don’t taste quite that same as Grandma Doris’s, but as she past away this winter this rendition is all the family has left.
I can’t believe that I have been blogging for one year already and I totally missed Chateau Elma’s First Birthday! Not sure how that is possible, first that a whole year has gone by and second that I forgot when I started- must have something to do with turning that half century mark! But the centre of my kitchen is still there and flour is everywhere so some things haven’t changed.
When I first started this project of a baking blog I wasn’t sure that I would be able to come up with at least one new recipe every week- turns out that most weeks I was able to post two recipes. Now if I can only keep it up next year. The most difficult thing it turns out is taking the photos of the final product. If I have made the baked goods for a dinner or a special person it seemed a bit rude to cut into it to take photos while the daylight was just perfect. But I got over that and now no one seems surprised to see a piece missing and it is usually sitting on a pretty plate out in my sun room. That is where these Buttertart Squares were photographed.
Speaking of photos I have learned a lot about the different computer programs for optimizing my photos and most of the info is thanks to my Graphic Designer son Matt! I have really enjoyed watching and listening to him explain things to me- he actually learned things in college and he is brilliant at his craft. It is so nice to have an interest in common and something we can share that has definitely been the bonus of this blog. It isn’t every mother who can say that she can sit down with her 21 year old son and spend an hour together on a project. Not that he agrees with me- he usually doesn’t, but then I go ahead and do it my way anyway, after all I am the mom and I like girly stuff like cursive script and pink.
Thanks go out to all of my friends and family who have shared my blog on Instagram, Twitter and Facebook. So great to see all of my daughter’s fellow law school students visiting my blog. If I can encourage young adults to cook and bake I will consider this adventure a success.
Hope you have all enjoyed the first year as much as I have and here is to a second year of blogging- let’s see where it takes us!!!
Well this isn’t my standard baking post- it is about baking but no dessert this time, it is all about Baked Sticky Chicken Wings! Once you try this method of making chicken wings you will never bother with frying again. The trick is in the dry rub and the slow bake, then adding a layer of yummy bbq sauce just at the end. Believe me- your family will love these wings.
I have been making my own dry rub mixture for quite a few years now and I used it on everything – chicken wings, brisket, ribs and pulled pork. The spice combination works wonderfully with both chicken and pork. Once you mix up a batch of the dry rub you can keep in a mason jar and it is ready whenever the bbq itch strikes. The best thing is that you don’t need a bbq – you can get the same results using your oven. You can coat the meat with the dry rub just before baking, but you will get a lot more flavour if you coat the meat and then cover and refrigerate for a few hours or even over-night. When it comes to the sauce – this recipe is a road map for a basic bbq sauce so feel free to add whatever strikes your fancy. For those folks who like some heat add chilli flakes or some chilli sauce. Keep some for dipping for those who like their wings extra saucy.
BBQ season is coming but if you still can’t find your bbq under all of this snow, try this dry rub and baking method for making the best Baked Sticky Chicken Wings. It is definitely worth the time investment as your oven will do all of the work for you. Enjoy!
- ½ cup paprika
- ¼ cup salt
- ½ cup packed brown sugar
- 1 tbsp garlic powder
- 2 tbsp fresh ground pepper
- 1 tbsp dried thyme
- 1 tbsp cumin
- 1 tbsp dry mustard
- ¾ cup ketchup
- ¼ cup molasses
- 2 tbsp mustard
- fresh ground pepper
- Combine all dry rub ingredients in a mason jar. Seal with lid and shake vigorously to combine.
- Place chicken wings in a large bowl.
- Sprinkle with dry rub a tablespoon at a time, tossing wings to coat. Continue until wings are well coated. This will take 3-5 tablespoons of rub depending on how many wings you have.
- Spread wings in a single layer on a parchment lined baking sheet.
- Bake at 325 degrees F for 1 hour. Turn wings over and bake another 45 minutes.
- During this time mix the sauce in a large glass measuring cup. Just before the wings are due- microwave sauce for 45 seconds, stir, microwave another 45 seconds.
- Brush sauce liberally over the wings and bake another 15-20 minutes until sauce is just starting to caramelize.
The Perfect Chocolate Cake with Chocolate Frosting is a recipe that every home baker needs in their repertoire. What makes this Chocolate Cake so special is the simplicity of the batter and the frosting. The batter is mixed all in one bowl and the frosting has only 2 ingredients! I have posted this cake recipe before with a little more decadence but for this one it is all about the chocolate.
It is important to use the best quality chocolate you can find. I personally always use Callebaut chocolate. For this rendition I used Callebaut semi-sweet wafers for the thick fudgy frosting. The other ingredient is sour cream! It is hard to believe that melted chocolate mixed with sour cream over simmering hot water makes such a fudgy delicious icing. The cake itself has only cocoa powder providing the chocolate flavour. It is the addition of coffee to the cake batter that intensifies the chocolate flavour.
If you are having a chocolate craving – this is the chocolate masterpiece for you! Invite your friends to devour this Perfect Chocolate Cake with you and before you know it you will be making all of the birthday cakes for the chocolate lovers in the group.
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk, room temp
- ½ cup canola oil
- 2 tsp vanilla
- 1 cup very hot coffee
- 3 cups sem-sweet Callebaut chocolate wafers
- 1½ cups sour cream-full fat
- Preheat oven to 350 ℉. Butter and flour 2 - 9" round cake pans.
- Whisk together in the bowl of a stand mixer the flour, sugar, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla. Mix on medium speed for 2 minutes. Add the hot coffee slowly down the side of the bowl while mixing on low speed. Remove the bowl and using a spatula ensure the batter is well mixed. It will be very thin.
- Divide evenly between the 2 pans. Tap gently on the edge of the counter to release air bubbles.
- Bake 28-32 minutes on bottom rack or until toothpick inserted in the middle comes out clean.
- Cool on rack for 10 minutes, then remove cakes from pan to rack to cool completely.
- Assemble cake:
- In a small glass bowl over simmering water, melt chocolate chips stirring until smooth. Whisk in sour cream a tablespoon at a time.
- Place one layer on cake plate. Spread ⅓ of frosting on first layer. Add second layer of cake
- Using an offset spatula frost top and side of cake.If mixture thickens too quickly place over simmering water again and stir until creamy.
- Decorate with chocolate curls or sprinkles or whatever strikes your fancy.
- Refrigerate at least 1 hour before serving, but let sit at room temp at least 15 minutes before serving.
Well March is finally here, unfortunately the snow is too and it is still falling! When will spring come??? At least we have a fun little day to celebrate early in March – St. Patrick’s Day so I thought I would start working on some green inspired delights. These Pistachio Thumbprint Cookies are a delectable little bite of a cookie rolled in bits of green pistachio – like little green St.Patrick’s Day decorations. The cookie base has very few ingredients so doesn’t take much time to whip it together.