We Wine We Dine


December 2015

Chocolate Lava Cakes

A great way to warm up on a cold winter night is to eat a oozing chocolate lava cake. “If today was my last day on Earth, this would be dessert” – K. Enough said.

3/8 c. flour
1/3 c. cocoa powder
2-1/2 tsp. espresso powder
3/4 tsp. baking powder
pinch of salt
1/8 c. butter
1/2 c. egg substitute
3/4 tsp. vanilla
1/3 c. granulated sugar
1/3 c. brown sugar
1.3 oz. dark chocolate

Chop up the chocolate finely. Beat together butter, sugar, brown sugar, vanilla, and egg substitute. In a separate bowl, combine flour, cocoa powder, baking powder, espresso powder, and salt. Add dry ingredients to wet ingredients and mix. Gently mix in the chocolate. Pour batter into six 4-oz. ramkins. Refrigerate for 4 hours. Bake at 350 for 12-14 minutes depending on desired texture. After 12 minutes the cakes will have more lava in the center and after 14 they will be more firm.

Buche de Noël

This is one of the most complicated and intricate desserts we’ve ever made. Given the amount of time and number of ingredients and steps involved in the recipe, we are not going to put it all down on the blog, but feel free to send us a message if you want more details! The general process is as follows:

  1. Bake a thin chocolate sponge cake in a jellyroll pan. Roll in a towel dusted with powdered sugar and let it cool for several hours.
  2. Make marshmallow frosting and spread it all across the unrolled cake. If the cake cracks while being unrolled it is okay.
  3. Roll up the cake. This must be done very gently and there will probably still be some cracks, but they will go unnoticed later.
  4. Frost the top and sides with chocolate ganache icing, making lines in the ganache for the yule log appearance.
  5. Make meringues in the shape of mushroom stems and caps. See this video: . We used some of the ganache to attach the mushroom stems and caps. Dust the meringues with cocoa powder to make them look dirty on the log.
  6. Arrange the Buche de Noël as you please.


Gingerbread Cookies

‘Tis the season to be jolly fa-la-la-la-la-la-la-la-la. Love actually is all around. Bye buddy, hope you find your dad. Let it snow, let it snow, let it snow. Chestnuts roasting on an open fire. You go Glenn Coco. Happy Hanukkah.

It may not feel like Christmastime with the 50 degree weather, but the smell of these cookies will remind you that the holiday season has arrived. Don’t forget to leave some for Good Old St. Nick hoppin’ down the chimney. Merry Christmas!

2 c. flour (and more for rolling)
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. baking powder
pinch of salt
1/2 c. butter
1/3 c. brown sugar
1/3 c. molasses
1 egg

Combine flour, ginger, cinnamon, cloves, baking powder, and salt in a large bowl. In a separate bowl, soften the butter and then stir in brown sugar, molasses, and egg. Pour the wet ingredients into the dry and mix well. Split dough in half and make each into a circular disk, an inch or so thick. Allow dough to chill in refrigerator for at least 2 hours. Flour a surface well and roll out the dough until about 1/4-inch thick, and then use cookie cutters or your own creativity to make cookies into wonderful shapes. Bake for 15 minutes at 350 or until the edges begin to darken. Allow to cool before decorating.

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