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Fast & Easy Dinner: Grilled Bruschetta Chicken

partysugar — Tue, 04 Aug 2009 07:50:35 -0700

I've had bruschetta on the brain lately, as I take advantage of tomato season while it lasts. So rather than limit my tomato and basil toppings to crusty bread, I'm adding this marinated chicken recipe to my dinner repertoire - it's perfect for a warm evening when you're short on time. This dish is cooked on the grill, then topped with caprese-inspired ingredients for a delicious, melty meal. Make this seasonal specialty.

Taste Test: Philadelphia's New Cream Cheese Flavors

partysugar — Mon, 27 Apr 2009 11:45:07 -0700

Recently I got my hands on Philadelphia Cream Cheese's new flavors: sundried tomato and basil, and spinach and artichoke. Cream cheese on crackers has always been one of my secret single-girl snack foods, so I was delighted to sample the savory spreads. To find out what I thought of them, read more.

The cream cheese comes in the standard 8-ounce circular tub packaging. They're both smooth, creamy, and ideal for snacking. Selecting the correct cracker is key; a seasoned or seeded cracker will overpower the flavor of the spreads.

Sun-dried Tomato and Basil: With tiny flecks of sundried tomatoes and a pale orange color, this spread is slightly sweet. The taste of basil comes after the sundried tomato, while the regular flavor of cream cheese is apparent. This would be great for making a savory cheesecake.

Spinach and Artichoke: This spread has actual small chunks of spinach and artichoke with a strong flavor of artichoke. It's salty but not overly so. The classic flavor of cream cheese is missing, but it doesn't matter, because it tastes like a classic spinach artichoke dip.

Overall, Yum and I greatly enjoyed these cream cheese flavors. While we could not decide on a favorite, the spinach-artichoke was finished before the sundried tomato. I always have cream cheese on hand, so I may add one of these flavors to the rotation. I imagine they would be delicious in dishes like scrambled eggs, mashed potatoes, or cheesy dip.

Has anyone else tried these cream cheeses? What did you think of them?

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Kraft's Orange Slices Get Singled Out

YumSugar — Wed, 08 Apr 2009 05:50:40 -0700

You may be impossibly in love with ricotta, feta, and manchego, but Kraft Foods is hoping you'll give its signature orange slices another chance. According to Advertising Age, the food company has begun a major push for Kraft Singles, its synthetic-cheese line of American, Swiss, and Cheddar cheese slices. Although the brand's natural cheese sales have declined amid the recession, processed cheeses such as Velveeta and Kraft Singles have helped to lift the segment's sluggish sales numbers. As a result, Kraft will continue to focus on marketing its Singles products with a grassroots promotion.

For its National Grilled Cheese Month Sweepstakes, Kraft has launched an ad hoc website that encourages consumers to write short essays about why they love Kraft Singles, so they can be entered into a weekly drawing for free packages of Kraft Singles.

Kraft is also backing the Seventh Annual Grilled Cheese Invitational. Organizers of the world's largest grilled cheese competition, which takes place in Los Angeles later this month, expect to turn out 5,000 grilled cheese sandwiches.

I don't know about you, but I've always felt that tough times foster cravings for less than wholesome yet insanely delicious childhood favorites. Kraft Singles have a particularly special place in my heart, so there's no doubt that within the next thirty seconds I will be professing my love for them on IHeartGrilledCheese.com. How do you feel about Kraft Singles? Do you think this promotion will catch on?

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Come Party With Me: Fast Thanksgiving - Dessert

partysugar — Wed, 19 Nov 2008 15:00:17 -0800

If you are in a hurry for a Thanksgiving dessert, the easiest thing to do is be like Sandra Lee and take some help from the store. Use a ready-made pie crust, instant pudding mix, and caramel sauce to assemble a delicious turtle pumpkin pie. The recipe calls for cool whipped topping, but it really doesn't take that long to make.

If you have the time, I suggest whipping the cream with a couple tablespoons of sugar and a teaspoon of vanilla extract. To look at this easy recipe, read more.

Turtle Pumpkin Pie
From Kraft Foods

Ingredients

1/4 cup plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. pecan pieces, divided
1 cup cold milk
2 pkg. (3.4 oz. each) Jell-o vanilla flavor Instant Pudding
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 tub (8 oz.) cool whip whipped topping, thawed, divided

Directions

Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.
Beat milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1-1/2 cups cool whip. Spread into crust.
Refrigerate at least 1 hour. Top with remaining cool whip, caramel topping and pecans just before serving.

Serves 10.

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Is China's Oreo Really an Oreo?

YumSugar — Fri, 02 May 2008 12:45:06 -0700

If you're ever in China and have a strange craving for an Oreo cookie, you're going to be out of luck. According to the Wall Street Journal, back in 2005 Kraft Foods revamped its iconic cookie there, replacing it with four thin crispy wafers, a layer of vanilla cream, thin layers of chocolate cream, and a coating of chocolate. The Chinese weren't keen on eating the traditional biscuit-style cookies, so Kraft - after testing 20 prototypes on consumers - changed the cookie to appeal to the masses.

Before the cookie transformation, Kraft Foods tried to reach out to consumers by creating a brand ambassador program that equipped university students with free Oreos and bicycles clad in wheel covers that looked like Oreos. However these marketing schemes didn't work, and the change became necessary. Now, with the new wafer version, China's Oreo sales have doubled in the last two years.

All of this is totally fascinating to me. It's interesting to see what brands have to do in order to appeal to foreign consumers. I understand adding new flavors and names. But does changing the product completely actually count? Isn't it, at that point, a completely new product? What do you think? Is it still an Oreo even if it doesn't look like a real one?

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Boston Cream Pie Two Ways - Beginner and Expert

YumSugar — Fri, 02 May 2008 11:30:48 -0700

Boston Cream Pie is a weirdly misunderstood dessert. It says it's a pie, but in actuality it's a cake. It also gets the reputation for being rather finicky to deal with. Yet every baker should learn how to make one some day.

Because pastry cream can be difficult to work with, I've found a recipe that uses instant pudding instead. If your skill level is beyond that, don't worry, there's a from-scratch one for you as well.

To check out the two recipes - one is easy, you could even whip it up after work, while the other is a bit more challenging - all you have to do is read more.

Beginner Boston Cream Pie Minis
From Kraft Foods

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding and Pie Filling
1-1/2 cups thawed Cool Whip Whipped Topping, divided
4 squares Baker's Semisweet Baking Chocolate

Directions

Preheat oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin-pan cups as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.
Beat milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
Microwave remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on High 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

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Expert Boston Cream Pie
From Gale Gand via Food Network

Ingredients

1 cup plus 2 tablespoons sifted cake flour
2/3 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup cooking oil
2 egg yolks
1 teaspoon vanilla
2 egg whites
1/4 teaspoon cream of tartar
Pastry cream, recipe follows
Ganache, recipe follows

Pastry Cream Filling:
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise, seeds scraped out
6 egg yolks
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon unsalted butter

Ganache:
8 ounces semisweet chocolate
1 cup heavy cream, boiling

Directions

Preheat oven to 350°F.
In a medium mixing bowl combine flour, sugar, baking powder, and salt.
Make a well in the center of the flour mixture.
Add milk, oil, egg yolks, and vanilla. Beat with an electric mixer on low to medium speed until combined.
Beat an additional 3 minutes on high speed and set aside.
In a large mixing bowl, beat egg whites and cream of tartar on medium to high speed until soft peaks form.
Pour the egg yolk mixture over the egg white mixture and fold in.
Gently pour the batter into a 9-inch greased pie pan.
Bake for 25 to 30 minutes or until the top springs back when lightly touched.
Invert the pan onto a wire rack.
Cool completely.

Pastry Cream Filling:

In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
Immediately turn off the heat and set aside to infuse for 10 to 15 minutes.
In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.
Add the cornstarch and whisk vigorously until no lumps remain.
Whisk in 1/4 cup of the hot milk mixture until incorporated.
Whisk in the remaining hot milk mixture, reserving the empty saucepan.
Pour the mixture through a strainer back into the saucepan.
Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
Remove from the heat and stir in the butter.
Let cool slightly.
Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming.
Chill at least 2 hours or until ready to serve. (The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.)

Ganache:

In a medium bowl, pour the boiling cream over the chopped chocolate and stir until melted.
To assemble pie, remove the cake from the pan.
Cut the cake in half horizontally.
Place bottom layer on a serving plate or board, and spread with the pastry cream.
Top with second cake layer.
Pour chocolate ganache over and down the sides of the cake.
Store in refrigerator.

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Cream Puffs Two Ways - Beginner and Expert

partysugar — Fri, 18 Apr 2008 10:31:35 -0700

Ever since I saw the March cover of Gourmet magazine, I've been craving cream puffs. However, the recipe the cover featured had ice cream and I prefer my cream puffs filled with lusciously smooth cream - like the ones seen here. Cream puffs are a classic dish that every home baker should artfully master. They are lovely with a cappuccino, delightful with a glass of bubbly, and complete crowd-pleasers.

I've found two recipes, one is super easy and the other is a little more time consuming. Experiment with one, both, or combine the two to make your own version! To get started, read more.

Beginner Cream Puffs
From Kraft Foods

Ingredients

1 sheet frozen puff pastry (1/2 of 17.3-oz. pkg.), thawed
1 cup cold milk
1 pkg. (4-serving size) vanilla flavor instant pudding & pie filling
1/2 cup thawed cool whip whipped topping
1 (2oz) square semi-sweet chocolate, melted

Directions

Preheat oven to 400°F.
Unfold pastry on lightly floured surface; roll out to 10-inch square. Cut into nine circles with 3-inch cookie cutter or rim of glass. Place on baking sheet. Bake 10 min. Remove to wire racks; cool completely.
Meanwhile, pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Cover. Refrigerate 15 min.
Cut pastry circles horizontally in half.
Spoon pudding mixture evenly into bottom halves of pastry; cover with tops. Drizzle with chocolate.
Serve immediately, or cover and refrigerate until ready to serve.

Makes 9 cream puffs.

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Expert Cream Puffs
From Food and Wine magazine

Ingredients

1/2 cup milk
1/2 cup water
9 tablespoons unsalted butter
1/2 teaspoon salt
1 cup all-purpose flour
3 large eggs
2 1/4 cups heavy cream
1/4 cup confectioners’ sugar
1 1/2 teaspoons pure vanilla extract
6 ounces bittersweet chocolate, chopped

Directions

Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
In a large saucepan, bring the milk, water, 1 stick of the butter, and the salt to a boil over high heat. Add the flour and remove from the heat.
Stir until the dough forms a shiny mass.
Using a mixer, beat the dough at low speed for 2 to 3 minutes, just until slightly cooled.
Increase the speed to medium and beat in the eggs, one at a time, beating well between additions; be sure to scrape down the saucepan.
Transfer the dough to a pastry bag fitted with a 3/4-inch plain tip. Pipe twelve 1 1/2 inch mounds onto each sheet. Using a moistened finger, round the tops of the dough. Bake for about 25 minutes, until the puffs are golden, shifting the sheets halfway through.
Poke a 1/4-inch-deep hole into the side of each puff and return them to the oven. Turn off the oven, leave the door ajar and let the puffs cool and dry out for 2 hours.
Meanwhile, in a bowl, using a mixer, beat 1 1/2 cups of the cream with the confectioners’ sugar until firm. Beat in the vanilla extract.
Cut off the top third of each puff and scoop out the soft dough in the center. Spoon the cream into the puffs, replace the tops and stack them on a plate. Chill for 10 minutes.
In a small saucepan, bring the remaining 3/4 cup of heavy cream just to a boil. Remove from the heat.
Add the chocolate and the remaining 1 tablespoon of butter and let stand just until the chocolate is melted. Whisk until smooth.
Drizzle some of the chocolate sauce over the puffs and serve, passing the remaining sauce on the side.

Serves 8.

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Chicken Cacciatore Two Ways - Beginner and Expert

partysugar — Fri, 04 Apr 2008 16:01:31 -0700

Chicken Cacciatore is Italian-American comfort food at its best. In this classic dish, chicken is slow cooked in a fragrant tomato sauce, with mushrooms and onions, until it falls off the bone and melts in your mouth. While chicken cacciatore is a regular on Italian restaurants menus, it can easily be made in the comfort of your own home.

It's a versatile dish that is delicious over rice, pasta, polenta, or potatoes. I browsed tons of recipes in search of one simple and one complex recipe, but both are actually straight forward and uncomplicated. Take a look and decide which one suits your needs as a home cook. Whichever you choose, don't forget the garlic bread on the side! read more.

Beginner Chicken Cacciatore
From Kraft Foods

Ingredients

1/4 cup Italian dressing
3 lb. chicken thighs and drumsticks
1/2 lb. fresh mushrooms (about 10 medium), sliced (about 2 cups)
1-1/2 cups coarsely chopped onions (about 1 medium)
1/2 cup each: red and green pepper strips
1 clove garlic, minced
1 can (14.5 oz.) crushed tomatoes
1 tsp. salt
1 tsp. dried thyme leaves
3 cups instant white rice, uncooked

Directions

Heat dressing in large skillet on medium-high heat. Add chicken, in batches; cook 2 to 3 min. on each side or until browned on both sides.
Place mushrooms, onions, peppers, and garlic in slow cooker; top with the chicken.
Combine tomatoes, salt and thyme; pour over ingredients in slow cooker. Cover with lid.
Cook on low for 6 to 8 hours (or on high for 5 hours).
Cook rice as directed on package. Serve chicken mixture over the rice.

Serves 8.

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Expert Chicken Cacciatore
From Keith Young

Ingredients

Flour, to coat chicken
2 (2 1/2 to 3-pound) chickens, cut into 8 pieces with the breasts cut into 1/3s
3/4 cup olive oil
6 cloves garlic, peeled and halved
10 to 12 ounces white mushrooms, sliced
1 large onion, peeled and sliced
2 green bell peppers, cored, seeded, and sliced into 1/2-inch strips
2 red bell peppers, cored, seeded, and sliced into 1/2-inch strips
1 cup dry white wine
1 (15 1/2-ounce) can chicken broth
1 (28-ounce) can whole tomatoes, with their juice, crushed
1 teaspoon crushed red pepper
Kosher salt
1 teaspoon dried oregano
2 to 3 tablespoons tomato paste
6 leaves fresh basil, chopped

Directions

Place the flour in a shallow dish and coat the chicken pieces, shaking off any excess. Heat the oil in a large saucepot over medium-high heat.
Add the chicken in batches and fry until golden brown on all sides. When all the chicken has been cooked, set it aside.
Add the garlic to the pan and cook until it turns golden brown. Add the mushrooms and saute for 5 to 7 minutes, until they release most of their liquid. Add the onion and bell peppers and saute until the vegetables are soft, approximately 6 minutes.
Add the wine and let reduce for about 1 minute.
Add the chicken broth, tomatoes, crushed red pepper, salt oregano and tomato paste.
Return the chicken to the pot and bring the liquid to a boil, stirring constantly. Turn down the heat and simmer for 30 to 45 minutes. Stir in the fresh basil just before serving. This dish goes well with any pasta or rice and tastes even better the following day.

Serves 4-6.

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Pineapple Upside Down Cake Two Ways - Beginner and Expert

partysugar — Tue, 25 Mar 2008 11:01:11 -0700

Although you can make an upside down cake with virtually any type of fruit, the most traditional is the pineapple upside down cake. This delicious cake is made by placing a layer of fruit in the bottom of the pan and then covering it with batter. After the cake is baked, the pan is inverted and the sugar and fruit juices combine to make a sweet, caramelized cake topping. This is a classic that every home cook should experience making. I've found two recipes - one that's simple and another that's more complicated - so read both and decide which one suits you and your culinary needs. For the recipes, read more.

Beginner Pineapple Upside Down Cake
From Kraft Foods

Ingredients

3 cans (8 oz. each) pineapple slices in juice, undrained
1 cup firmly packed brown sugar
1/3 cup butter or margarine, melted
6 maraschino cherries, halved
1/2 cup chopped pecans
1 pkg. (2-layer size) yellow cake mix
1 envelope whipped topping mix
4 eggs
1 cup cold water

Directions

Preheat oven to 350°F.
Drain pineapple, reserving 2 Tbsp. of the juice; set aside.
Mix brown sugar and butter in 13x9-inch baking pan. Arrange pineapple slices in pan, cutting slices if necessary to evenly fit onto bottom of pan. Place cherry half, cut side up, in center of each slice. Sprinkle with the reserved pineapple juice and pecans.
Beat dry cake mix, dry whipped topping mix, eggs and water in large bowl with electric mixer on low speed 2 minutes. Beat on medium speed 4 minutes. Carefully spoon into prepared pan.
Bake 50 to 55 minutes or until top springs back when lightly pressed.
Let stand 10 minutes; invert onto serving plate. Let stand 1 minute; remove pan. Serve warm or cooled.

Serves 16.

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Expert Pineapple Upside Down Cake
From Robert Irvine

Ingredients

Creme anglaise:
1/2 cup milk
1/2 cup heavy cream
1 vanilla bean, or vanilla extract to taste (approximately 3 tablespoons)
1/4 cup sugar
4 egg yolks
Pineapple and cherries:
1 cup water
1/2 cup brandy
1/2 fresh pineapple, leaves removed, peeled, cored, cut into 1/4-inch rings
1/2 pint fresh cherries, halved and pitted
Cake batter for 2 (9-inch) rounds:
Canola oil
1 1/4 cups cake flour
1/4 cup sugar, plus 3/4 cup
6 large eggs
1/3 cup melted butter
1 teaspoon vanilla extract

Directions

For the creme anglaise: pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil).
In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled.
For the pineapple and cherries: in a skillet, bring 1 cup of water and the brandy to a boil, then reduce heat to a simmer. Add the pineapple to the simmering brandy mixture. (Add enough hot water to cover, if necessary.) Poach for about 10 minutes and using tongs, remove to a platter.
In the same poaching liquid cook the cherries for about 10 minutes. Remove from heat and let cool to room temperature while you are preparing the batter.
For the cake: preheat oven to 350°F. Oil the bottom of a 9-x-2-inch deep round pan and lay parchment paper over the bottom. Then brush a thin layer of canola oil on top of the parchment paper.
Sift together cake flour and just 1 tablespoon of the sugar several times to aerate.
In a separate heatproof bowl combine the eggs and and the other 3 tablespoon sugar. Nest the bowl with the sugar and eggs in another larger bowl filled with about 2-inches hot water.
Whisk together the eggs and sugar, being very careful NOT to splash any water into it. The idea here is to raise the temperature of the egg and 3/4 cup sugar mixture to between 100 and 120°F. Use a candy thermometer to test the temperature. Once the mixture is warmed, remove the bowl from the water bowl and use an electric beater to beat it until it is about triple in volume and is the consistency of soft whipped cream.
Sift the 1/3 of the flour and sugar mixture into the bowl of beaten eggs and sugar, and fold together. Repeat for each remaining 1/3 of the flour mixture, folding together after each addition. Then, gently fold in the melted butter and vanilla.
Arrange the pineapple circles with cherries placed in the center in the bottom of the cake pan. Start the pattern at the middle and work your way out.
Pour batter over layer of pineapple, spreading evenly, but don't fill pan any more than within 1/2 inch of the top edge of the pan. Bang pan on countertop - 1 or 2 times only - to make sure the batter sinks down between the fruit, but don't overdo it or you will undo all your hard work in aerating the batter!
Bake in oven until the surface springs back when touched and a toothpick inserted in the cake comes out clean, about 20 to 25 minutes. Let cake cool in pan 10 minutes to allow set up, then using oven mitts, press a serving plate firmly on the top edges of the pan, and invert the cake onto the plate.
Replace any pineapple slices or cherries that become dislodged. This cake can be served warm or at room temperature, topped with creme anglaise.

Serves 6.

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Heart Cake Two Ways - Beginner and Expert

partysugar — Tue, 12 Feb 2008 12:43:31 -0800

Baking up a heart cake is a delicious way to celebrate Valentine's Day. The only difference a heart cake has from a regular cake is the shape - which makes the cake festive and special. I've found two recipes for you to experiment with. One is simple and requires no extra equipment. The other is a little more difficult and involves a heart-shaped cookie cutter. Take a look at both when you read more.

Beginner Heart Cake
From Kraft Foods

1 pkg. (2-layer size) cake mix, any flavor
2 cups thawed cool whip whipped topping
1-1/3 cups shredded coconut
Red food coloring
2 tbsp. cinnamon red hot candies

Prepare and bake cake mix as directed on package, dividing batter evenly between 8-inch square cake pan and 8-inch round cake pan. Cool completely.
Cut round cake in half. Leave square cake whole.
Place square cake on serving tray in diamond position. Using small amount of whipped topping to hold pieces together, place half circles against top two adjacent sides of square cake to resemble a heart.
Frost cake with remaining whipped topping.
Tint coconut pink with food coloring; sprinkle over frosting. Decorate with candies. Store in refrigerator.

Serves 12.

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Expert Heart Cake
From Matt Lewis of Baked

1/4 cup cocoa powder
2 tbsp. red food coloring
6 tbsp. unsalted butter, , room temperature
1 tbsp. plus 1 1/2 teaspoons vegetable shortening, at room temperature
1 2/3 cups sugar
3 large eggs
1 cup buttermilk
1 tsp. pure vanilla extract
2 1/2 cups cake flour, (not self-rising)
1 tsp. salt
1 tbsp. cider vinegar
1 tsp. baking soda
1/4 cup melted dark chocolate, for decorating
Speckled Cinnamon Frosting, recipe below

Preheat oven to 325°F with a rack in the center of the oven. Butter an 18-by-13-inch rimmed baking sheet, line with parchment paper, butter parchment, and set aside.
In a medium bowl, whisk together cocoa powder, food coloring, and 1/4 cup boiling water. Set aside to cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and shortening on high speed until smooth. Add sugar and continue beating until light and fluffy, about 5 minutes.
Add eggs, one at a time, beating well after each addition.
Stir buttermilk and vanilla into cocoa mixture.
Into another medium bowl, sift together flour and salt. With the mixer on low, add flour mixture alternating with cocoa mixture, beginning and ending with flour mixture. Beat until incorporated.
In a small bowl, mix together vinegar and baking soda until baking soda dissolves; mixture will fizz. Add to batter and mix until just combined.
Pour batter into prepared baking sheet, smoothing the top. Bake until a cake tester inserted into the center of the cake comes out clean, 20 to 30 minutes, rotating pan after 10 minutes.
Cool cake completely on a wire rack. Using a 4-inch heart-shaped cookie cutter, cut out 12 hearts.
Place 4 strips of parchment paper around perimeter of a serving plate or lazy susan. Place 1 layer on the cake plate. Spread a thin layer of frosting on the cake; top with another heart, bottom side up.
Cover entire cake with a thin layer of frosting and transfer to refrigerator for 10 minutes. Repeat process with remaining ingredients.
Remove cakes from the refrigerator and cover each cake with a generous layer of frosting, smoothing as you go around to create a flat surface.
Place chocolate in a pastry bag fitted with a small plain round tip; decorate as desired.

Makes six 4-inch heart-shaped cakes.

Speckled Cinnamon Frosting
From Matt Lewis of Baked

1 1/2 cups sugar
1/4 cup plus 2 tbsp. all-purpose flour
1 1/2 cups milk
1/4 cup plus 2 tbsp. heavy cream
1 1/2 cups (3 sticks) unsalted butter, softened but still cool, cut into 1-inch cubes
1 tsp. pure vanilla extract
2 tsp. ground cinnamon
Food coloring, in desired color

Whisk together sugar and flour in medium heavy-bottomed saucepan. Add milk and cream and place over medium heat, whisking occasionally until mixture comes to a boil and has thickened, about 20 minutes.
Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until cool.
Reduce speed to low and add butter; mix until well incorporated. Increase speed to medium-high and mix until frosting is light and fluffy.
Add vanilla and cinnamon and continue mixing until combined.
Add a couple drops of food coloring while continuing to mix, until desired color is reached.
If frosting is too soft, chill slightly and then remix to proper consistency. If frosting becomes too firm, place bowl over a pot of simmering water and remix to proper consistency.

Makes enough for six 4-inch cakes.

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