Wedding Blessings...November...Twig, Pumpkin and Ivy

Your Inspiration....November and it's beauty...the falling leaves..drift by my window..

Citrine means Happiness, Joy and Optimism


Chrysanthemum symbolizes Optimism and Joy



November is about celebrating the season of thanksgiving...of being grateful and offering up grace for the harvest. The Harvest Moon, the bounty of beautiful food, the gathering of family...what a perfect month for a wedding and the blessing of a couple. Autumn begs for a setting to be hosted outdoors....smelling the air, the woods the fireplaces and we have the opportunity to dress a little less formal for this season.

Fall is a beautiful season that allows a couple to host an elegant affair. During the month of November the days might be getting colder, but there are many ways to create a warm setting to celebrate a marriage. I love the idea of a country wedding with beautiful pastures surrounding your venue. Let's say this can be an" upscale" country wedding and old-fashioned barn dance by tiny white lights and candlelight. Welcome guests with a bottle of cider ale adorned with your signature label.


Autumn is known for its rich colors, so choose flowers in shades of red, burgundy, orange and yellow. Mums or sunflowers are dramatic and seasonal. Berries, yarrow and even small branches of leaves will round out a bouquet while keeping with the theme. Centerpieces might be tall vases filled with shafts of wheat and feathers, bowls of gourds or hollowed-out pumpkins filled with ivy and flowers.

Attire

Depending on whether the wedding is in early or late November, the weather can still be a little warm or downright chilly. If the bride's gown and bridesmaids' dresses are sleeveless or short-sleeved, a capelet or shawl will add warmth, especially if photos will be taken outdoors. But it can be easily removed if it's a warm day. Colors such as browns, creams, burgundies, plums and other earth or jewel tones are good choices for dress colors. They can be accented with gold jewelry for a warm, rich look.

Food

If a full meal will be served at the reception, a turkey dinner will certainly be the most traditional meal to pick for November. Other options include pot roast or pork loin. These will go well with hearty sides like mashed potatoes, turnips and stuffing. A cream soup such as butternut squash makes an excellent starter and salads can include nuts, roasted pumpkin seeds, diced apples and cranberries for a fall touch. If dessert is being served in addition to wedding cake, traditional favorites such as apple crisp tartlets or pumpkin pie tartlets are sure to please.

 When choosing a flavor for the wedding cake, consider flavors such as carrot cake or spice cake to evoke the season.

The Wedding Cake: Carrot cake with Maple Buttercream frosting

Your Signature Cocktail...The Harvest Moon Cocktail

To make 2 drinks: Combine 1/4 cup apricot brandy with 1/2 cup each of sweet-and-sour prepared mix and seltzer water, and 4 teaspoons of pomegranate juice. Dampen the rims of 2 martini glasses with a lemon wedge and dip them into colored cocktail sugar. Place the first three ingredients in an ice-filled cocktail shaker, mix vigorously, and pour into the prepared glasses. Pour 2 teaspoons of pomegranate juice into each glass; do not stir!

Wedding favor suggestion...

Love - a wildly misunderstood although highly desirable malfunction of the heart which weakens the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise and the lips to pucker. ~Author Unknown

Wedding Blessings..October, Opals and Lilies!

Fall is a time of bounty, harvest and thanksgiving. So much about the season can fill one with love, joy and expectation. So what better time to make a commitment of love and joy? When it comes to fall weddings, October is the best month to make your move. The weather is perfect, holidays are still in the future, leaves are starting to turn, and fall flowers are at their peak.


 If you are planning an October wedding, here is a quick and simple guide to wedding flowers.

October is a prime month for lilies. While typically thought of as a spring flower, properly tended lilies have a second bloom season in the first blush of cool weather after the summertime heat. For a majority of the United States, this means that these classically beautiful flowers will be available to the October bride. In addition, popular October home garden perennials like pansies, snapdragons and poppies can add a mix of color and visual interest to any wedding creation.





White Lily: Purity, modesty, virginity, majesty, it's heavenly to be with you!

 Opal : given as a symbol of  hope, happiness and truth!

When planning an October wedding, the selection of flowers need not be a stress. Take advantage of the traditional flowers of autumn such as the hardy mum, or the second bloom of a lily. If you are called to a more traditional arrangement, take advantage of today’s greenhouse flowers that are available year round. Whatever your choice of flowers, make sure they are nothing more than an accent to the perfect wedding day.





One great idea is to base your wedding theme around the October birthstones, which are opal or rose quartz. These gems come in lovely and feminine colors which are perfect for an October bride who does not care for the rich and fiery tones of the typical fall colors. I love opals, the color is soft and iridescent.

To bring the look of an opal into your bridal ensemble, look for gowns with a touch of shimmer. You can finish the look off with opal bridal jewelry, if you choose. Another idea is to wear bridal jewelry that is handcrafted with Swarovski crystals with an "ab" finish. These beautiful crystals reflect all of the colors of the rainbow, which makes them perfect for handcrafted bridal jewelry when you want a little iridescence. This collage featured absolutely beautiful fashion, the reception suggestion and wedding cake with a touch of opal color...love the simplicity of this look...another suggestion is the rolled fondant with fondant lilies adorning the cake.

The Lily Signature Cocktail.....

The Lily cocktail is a drink invented by Harry Craddock of the Savoy Hotel in London, England around 1925.

1 oz. gin
1 oz. rum
1 oz. Cointreau liqueur
Dash absinthe
Dash freshly squeezed orange juice
Chilled martini glass
Orange peel, for garnish


Fill a cocktail shaker half-full with ice cubes.
Add the gin, rum, Cointreau liqueur, absinthe and freshly squeezed orange juice to the cocktail shaker.
Cover the cocktail shaker and shake very gently for 10 to 15 seconds. Shaking too hard will release an unpleasant, overwhelming juniper berry flavor, so shake gently.
Strain the contents of the cocktail shaker into a chilled martini glass.
Garnish the drink with a fresh orange peel and serve immediately while very cold.

Wedding Toast...To the groom who has conquered his bride's heart...and...her mother's!

Wedding Blessings...September, Sail Away with Me..........

Your Inspiration..........the blues of the ocean....shades from Navy to sapphire to lapis to turquoise.....


The deep blue, almost navy color of this gown, along with it's design is pure elegance!




Sapphire is the color for September. The deep blue sapphire represents, truth, honesty and faithfullness.
The Aster is the flower for September....the Aster symbolizes love, faith, wisdom and valor. Colors range from pink, red, violet and mauve.

Now, although I love the color blue, I am not a fan of primary colors. I prefer various softer shades of blue so the color I chose for September will be our inspiration color....ocean blue. I found one arrangement I loved, however the primary flower used is a rose.... I also have forever loved blue and yellow paired together...not a bright yellow, but again softer shades of lemon yellow. So these are the colors that I felt would present a beautiful setting for a September wedding set against the ocean coastline!

The venue for exchanging wedding vows has been chosen to be a  white greenhouse with no more than three arrangements surrounding the wedding party. It is evening, soft and breezy and dimly lit against the blue of the water.

 Guests can mingle comfortably and sip on an evening cocktail. A wedding represents a celebration of the couple beginning their life together...taking the journey and path that God has chosen for them. Family and friends have come together to witness their commitment to each other and wish them a happy life.

The perfect cake...............soft lemon yellow and scrolls of cream........

The signature cocktail.........The Lemon Drop...of course!

1½ cups Vodka
1½ cups Limoncello
1½ cups Grapefruit Juice*
1 cup Lemon Juice


Shake vigorously over ice cubes and strain into chilled martini glasses each rimmed with sugar and garnished with a lemon slice.

Love does not consist of gazing at each other, but in looking together in the same direction. ~Antoine de Saint-Exupery

Wedding Blessings..Fall in Love and You Will Fall Forever

The greatest gift friends and family bring to the wedding couple is their hopes and dreams for the couples future. Express those wishes to the bride and groom..Share your thoughts, your prayers and words of wisdom…it can be the most perfect gift to share on their special day.

"Here’s to you both…a beautiful pair…..to celebrate your love affair"

First…..get a keepsake book….record your ideas, your inspirations..Famous quotes that have become your favorites or have been meaningful to you as a couple. This will keep you organized and help you remember your appointments and your “to do” lists. This will also be fun to look back on in future years….it will probably make you laugh or cry at the sentiments….






I find that weddings today are more lavish, more over-the-top than ever before. When I married my high school sweetheart in 1972, we had a church wedding, were married by two ministers who knew us and had a cake and punch reception in the banquet room of the church. It was rather simple, yet elegant. And you know the very best part of all…we enjoyed our wedding…the entire ceremony! My parents hosted a lavish party at their home afterward, which we skipped. My new husband and I left the church and began our honeymoon right after the church reception was over. Now this…we regret. The party stories were so good that we felt we missed in on much of the after-wedding fun and celebrations!

One of the first things that comes to mind when planning is probably…the season! What is your favorite month out of the year? My favorite season is fall…..the colors, the cool weather, the food and festivals…so we were married in November!



When your month has been chosen…you can then begin to think about your venue….do you define your personality as elegant country club, country-inspired, a Tuscany vineyard setting, or saying your vows on the beach under a white gauzy tent? Whatever your personality…this will guide you toward your vision of selecting the proper location.

What colors are you drawn to? Professional decorators always recommend using three colors…my favorite color is pink..we used a warm carnation pink, along with various shades of pink, which was in vogue in 1972…..if I were planning this today, in 2010, I would choose autumn colors that are in fashion….eggplant or deep shades of purple, pumpkin or deep orange tones and olive greens. Your colors will set the palate for dressing the wedding party, floral arrangements and wedding cakes.


This week, we will have fun exploring the options of seasons, colors, favorite florals and their meanings and yes, food and recipes.....we will have fun and dream together of weddings past, present and future!

Wedding guest favor inspiration....

Maple Leaf Gingersnap Cookies
1 cup(s) (2 sticks) butter, softened

1/2 cup(s) brown sugar
1/2 cup(s) sugar
1/3 cup(s) molasses
2/3 cup(s) light corn syrup
4 1/2 cup(s) sifted flour
1 1/2 teaspoon(s) ground cinnamon
1 1/2 teaspoon(s) ground ginger
1 teaspoon(s) salt
1 teaspoon(s) baking soda
1/2 teaspoon(s) ground cloves

Directions
1.Heat oven to 350 degrees F.
2.Beat butter and sugars together, using a mixer on medium speed, until light and fluffy. Beat in molasses and corn syrup until well combined. Add in the remaining ingredients and stir until a smooth dough forms. Chill for 30 minutes.
3.Roll out on a lightly floured surface to less than 1/8-inch thick. Cut with floured cutters. Bake on greased cookie sheet for 8 minutes.

Also, this week, I would like to feature wedding cakes....this is probably a very personal taste. I found that so many were too much....too fussy.....almost busy looking....I hope the cakes that I will feature may inspire you for your own or give you an idea of design and color....blessings !

It's Hearty..It's Italian! It's Mamma Leone's!

Your Inspiration...a memory of a December trip to New York and dinner at Mamma Leone's...239West 48th Street...

It was one of the most memorable and magical dining experiences my parents treated me to. I still have Mamma Leone's menu where the Spaghetti and Meatlballs cost $14.95...the year was 1963.

Mamma Leone's was founded in 1906 by Mamma Louisa Leone. Mamma loved a party and was always ready to celebrate every traditional festival and holiday in her special style.

 "Carnevale" is the highlight...the period before Lent where Mamma served an authentic five-course Italian dinner...complete with singers, dancers, clowns and brass bands...all around were colorful decorations, lights, masks, balloons and garlands. This would bring joy to Mamma's heart.

About 30 years ago, the Leone family sold the restaurant to Restaurant Associates.


Mamma Leone's, an 82-year-old institution that grossed about $12 million last year, closed up shop in October at its longtime home on West 48th Street off Eighth Avenue to make way for a real-estate project. The reopening at 261 W. 44th St., next door to the historic Majestic Theater, is scheduled for mid-March.

Nick Valenti said the new Mamma Leone's will seat about 600 guests in seven dining rooms. The main one, on the first floor, will have 36-foot ceilings and will contain marble statues, oil paintings, and artifacts from the old restaurant.


The restaurant will continue to serve huge portions of traditional Italian food in a festive atmosphere, Valenti promised. Most of the restaurant's longtime employees and its entire management staff headed by director general Joseph Montalbano will return.





"We are changing our address, not our style," Montalbano said. "Mamma Leone's new location will offer the same comfort and heartfelt enjoyment of coming home, as it has for so many years."

Spaghetti and Meatballs

Extra-virgin olive oil

1 onion, chopped
2 garlic cloves, smashed
2 tablespoons roughly chopped fresh parsley leaves
1 cup milk
4 thick slices firm white bread, crust removed
1 1/2 pounds ground beef
1 1/2 pounds ground pork
1 large egg
1/2 cup freshly grated Parmigiano-Reggiano, plus more for serving
Kosher salt and freshly ground black pepper
4 cups heated Pomodoro Sauce, recipe follows, or good quality jarred tomato sauce
1/2 pound mozzarella cheese, cut into chunks
Leaves from 3 sprigs fresh basil
1 pound spaghetti


Directions


Bring a big pot of salted water to a boil for the spaghetti. Heat 3 tablespoons oil in an ovenproof skillet over medium heat. Add the onion, garlic, and parsley and cook until the vegetables are soft but still translucent, about 10 minutes. Take the pan off the heat and let cool.
Pour enough milk over the bread in a bowl to moisten and let it soak while the onions are cooling. Combine the meats in a large bowl. Add the egg and Parmigiano and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the cooled onion mixture. (Hang onto the pan - you'll need it to cook the meatballs.) Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough. Divide into 10 equal pieces and shape them into 10 nice looking meatballs.


Preheat the oven to 350 degrees F.
Heat a 3-count of oil in the frying pan over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into a baking dish and spoon about half of the tomato sauce over. Shower with the mozzarella and drizzle with olive oil. Put the meatballs in the oven and bake until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook the spaghetti in the boiling water until al dente, about 8 minutes. Drain and put it onto a large serving platter. Pour on the rest of the sauce and mix well. Spoon the meatballs on top of the spaghetti and garnish with basil leaves. Serve immediately along with extra cheese.

Pomodoro Sauce:


1/2 cup extra-virgin olive oil
1 medium onion, chopped
3 garlic cloves, chopped
2 (28-ounce) cans whole peeled San Marzano tomatoes, drained and crushed by hand, liquid reserved
Kosher salt and freshly ground black pepper
1/4 cup fresh basil leaves, torn into pieces

Heat the olive oil in a large saucepan over medium-low heat. Add the onion and garlic and cook until the vegetables are soft, 4 to 5 minutes. Carefully add the tomatoes (nothing splashes like tomatoes) and about 1/2 cup of the reserved liquid and season with salt and pepper. Cook until the sauce is thick, about 15 minutes. Taste and adjust seasoning with salt and pepper. Bring to a boil, stirring for a few minutes with a wooden spoon to further break up the tomatoes. Reduce the heat and let simmer for 20 to 25 minutes. Stir in the fresh basil and season again.

Estelle's Favorite Tiramisu

6 ounces container mascarpone cheese
2/3 cup whipping cream
1/2 cup sugar


Chocolate Zabaglione, recipe follows
2 1/2 cups espresso coffee, warmed
24 crisp ladyfinger cookies (recommended: Savoiardi)
Unsweetened cocoa powder, for garnish
Dark chocolate shavings, for garnish


Directions


Place the mascarpone cheese in a large bowl and set aside. With an electric mixer, beat the cream and 1/4 cup of the sugar in a medium bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled Chocolate Zabaglione. Cover and refrigerate.


Whisk the warmed espresso and the remaining 1/4 cup of sugar in another medium bowl until blended. Line a 9 1/4 by 5 by 2 3/4-inch metal loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with 1 cookie at a time, dip 8 cookies into the espresso, and arrange in a single layer side by side over the bottom of the prepared pan.


Spoon 1/3 of the mascarpone mixture over the cookies to cover. Repeat dipping 8 of the cookies in the espresso and begin layering the cookies and remaining mascarpone mixture 2 more times. Dip the remaining 8 cookies in the espresso and arrange side by side atop the tiramisu. Press lightly to compact slightly (the last layer will extend above the pan sides). Cover the tiramisu with plastic and refrigerate at least 6 hours.


Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic. Sift the cocoa over the tiramisu, and with a vegetable peeler or sharp knife, make dark chocolate shavings and sprinkle over top.


Chocolate Zabaglione:


2 tablespoons whipping cream, or heavy cream
1/4 cup semisweet chocolate chips
4 large egg yolks
1/3 cup sugar
1/4 cup dry Marsala
Pinch salt


Add cream and chocolate to a heavy small saucepan. Cook over medium heat, stirring often, until the chocolate chips are melted and smooth. Set aside and keep warm.


Whisk the egg yolks, sugar, Marsala, and salt in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.


Using a large rubber spatula, fold the melted chocolate mixture into the egg mixture. Cover and refrigerate to chill completely.

BUON APPETITO!

Morning Glories....For the love of Purple!

Your Inspiration.....Look outside your window.....

Everyplace we have lived, I have planted Morning Glories! They are big, beautiful and happy..trailing over a garden trellis. I have a new little area of Morning Glories currently growing outside the front porch so I am hoping to see a little magical hummingbird soon....it just seems like a gift doesn't it?

These wonderful creatures are such a delight to watch! They are attracted to the bright colors; reds, pinks, purples and oranges. By planting an assortment of perennials that return each year and then adding some annuals ~ coupled with a feeder or two ~ you will have all the ingredients to sustain a wonderful habitat for these marvelous jewels.

Many perennial favorites are: bee balm, coral bells, foxglove, and hollyhocks. Their most favorite flower is a fuchsia, and you get them upright or in trailing varieties. They also like: petunias, lantana, morning glories, larkspur, nasturtium and four o'clocks. Both annual and perennial salvia and phlox are good choices too.

If you have a small garden, a hanging basket or a large potted container is sure to bring hummingbirds for you to enjoy. You don't need a large garden to attract them. They love trumpet vines (also is a perennial) which come in reds, oranges and yellows. If you have a chain link fence, the vine will weave through it beautifully and in no time you will have a wonderful wall of color.

So why not sit down to a delicious fall breakfast, linger over a cup of coffee and watch for your own magic!


Estelle's Sausage Breakfast Quiche

1 pound ground sausage, I prefer Hot or Sage
1/3 cup chopped onion
1 tablespoon butter
3/4 cup milk
1 (3-ounce) package cream cheese
3 eggs
1 cup shredded cheddar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon salt 
1/8 teaspoon pepper
1 (9-inch) deep-dish pie crust, partially baked and cooled


Directions
Preheat the oven to 375 degrees.
In a heavy skillet over medium heat, crumble the sausage with a fork. Saute the sausage until completely cooked. Drain off the fat, remove the sausage, and set aside. Melt the butter in another skillet over medium heat. Saute the onions in the butter until tender. Add the milk and heat until steam rises, but do not boil the milk. Cut the cream cheese into small pieces, add it to the onion mixture, and remove the pan from the heat. In a large bowl, beat the eggs, then add the cheddar, the onion mixture, the Worcestershire, salt, and pepper. Mix thoroughly and pour this into the pie crust. Top with cooked sausage, and bake for 30 minutes, or until set.

Cranberry Apple Crisp
4 large green apples, peeled, cored, and sliced 1/2 inch
1 cup(s) fresh cranberries
3/4 cup(s) brown sugar
1/2 cup(s) flour
1/2 cup(s) rolled oats
3/4 teaspoon(s) ground cinnamon
3/4 teaspoon(s) ground nutmeg
1/3 cup(s) butter, softened






Heat oven to 375 degrees F.
Lightly coat an 8-inch-square baking pan with butter. Add apples and cranberries to the pan. Combine the sugar, flour, oats, cinnamon, nutmeg, and softened butter in a bowl. Sprinkle over the fruit and bake until golden brown--about 30 minutes.

Tickle Me Pink and Color Me Cupcake!

Your Inspiration..........

How To Be Happy

Feed The Birds, Eat Good Food, Take Long Walks, Breathe Fresh Air,
Wear Something Pretty, Read Good Books, Grow Flowers, Redecorate,
Take Long Naps, Soak in the Bathtub, Write in a Diary, Show Love,
Paint your Toenails, See Good Movies
From
The Heart of the Home.....

Key Lime Cupcakes
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature

1 cup granulated sugar
2 eggs, at room temperature
1 teaspoon pure vanilla extract
1 heaping teaspoon grated key lime zest
1 1/2 tablespoons key lime juice (bottled or freshly squeezed)
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 1/3 cups loosely packed sweetened coconut flakes (3.5 ounces)


White Chocolate Frosting:
5 ounces good quality white chocolate, chopped into small chucks
1/2 cup (1 stick) unsalted butter, room temperature
3 1/2 cups powdered sugar, sifted
Pinch salt
1/2 teaspoon pure vanilla extract
1 tablespoon key lime juice (bottled or freshly squeezed)
1/4 cup sour cream
Finely grated key lime zest, for garnish


Directions
Preheat oven to 325 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla extract, key lime zest and juice and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 5 parts total, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold the coconut into the cupcake batter.
Line a muffin pan with paper liners and fill each liner almost to the top with batter. A spring loaded 1/4 cup ice cream scoop works great for this and ensures the cupcakes are all the same size. Bake for 25 minutes or until the tops begin to brown and a toothpick comes out clean. Remove cupcakes from oven and allow to cool in the pan for 10 minutes and then transfer cupcakes to a baking rack to cool completely.
While the cupcakes are cooling you can make the frosting. In a small heat proof bowl set over a pot of simmering water, carefully and slowly melt the white chocolate. Remove from heat and let cool until just slightly warm. Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, beat the butter until light and fluffy. With the mixer on low, gradually add the powdered sugar until well combined. Add the salt, vanilla extract, key lime juice, and sour cream and mix until very smooth. Add the melted white chocolate and mix just until incorporated.
Frost the cupcakes and garnish with a bit of grated key lime zest

Chocolate Cupcakes with Buttercream Frosting
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
2/3 cup light brown sugar, packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup buttermilk, shaken, at room temperature
1/2 cup sour cream, at room temperature
2  tablespoons brewed coffee

1  3/4 cups all-purpose flour

1  cup good cocoa powder

 1  1/2 teaspoons baking soda

 1/2   teaspoon kosher salt

Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.

Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

ButterCream Frosting
1 pound bittersweet chocolate

12 ounces semisweet chocolate
3/4 cup egg whites (4 to 5 extra-large eggs), at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
3/4 teaspoon kosher salt
1 1/2 pounds unsalted butter, at room temperature
3 teaspoons pure vanilla extract
3 teaspoons instant espresso powder, dissolved in 1 1/2 teaspoons water
3 tablespoons dark rum, optional


Directions
Chop the chocolates and place them in a heat-proof bowl set over a pan simmering water. Stir until melted and set aside until cooled to room temperature.
Mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment. Place the bowl of egg whites over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes. Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the meringue is cool and holds a stiff peak.

Add the butter, 1 tablespoon at a time, while beating on medium speed. Scrape down the bowl, add the melted chocolate, vanilla, espresso, and rum, if using, and mix for 1 minute or until the chocolate is completely blended in. If the buttercream seems very soft, allow it to cool, and beat it again.