Chevre and Apricot Phyllo Purses

Since I started this blog just over three years ago, I’ve made a bunch of friends in the blog world, some of whom I’ve met in real life, and many of whom I haven’t. At first it felt a little weird telling people about my “internet friends” scattered all over the country, but now it seems completely normal to casually mention the virtual baby shower a bunch of people I’ve never met are throwing for one of our blog friends.

Josie is one of those people I’ve never met in real life but feel like I know. I love her beautiful blog, and when Annie emailed me and a few other bloggers about throwing her a baby shower, I was excited to participate. Josie already has an absolutely adorable little girl, who will be getting a brand new baby brother in just a few weeks!

I know that Josie loves the goat cheese and fruit combo, and cute little phyllo purses seemed perfect for a baby shower. I based this recipe off of this one from Confections of a Foodie Bride, using roasted apricots and fresh rosemary along with the goat cheese.

You can see what everyone else contributed to the shower here and here. Congratulations on the new addition to your family, Josie!

Recipe:
(adapted from Confections of a Foodie Bride)

makes 8 purses

3 apricots, halved
4 ounces goat cheese, softened
2 tsp fresh rosemary
6 sheets phyllo, thawed
4-6 tbsp melted butter

Preheat the oven to 325 F. Roast the apricots on a parchment-lined baking sheet for about 40 minutes or until very soft. Let cool, then chop finely and place in a medium bowl. Turn the oven up to 425 F.

Add the goat cheese and rosemary to the apricots and mix thoroughly.

Working on a clean, dry surface, spread out one sheet of phyllo and brush with melted butter. Top with another sheet, more butter, and then a third sheet. Cut into fourths.

Place about 2 tbsp of the apricot mixture onto each phyllo rectangle, and gather the corners together. Twist slightly, and pinch to shape the purses. Place on a parchment lined baking sheet. Repeat with 3 more sheets of phyllo and the remaining apricot mixture.

Bake for about 10 minutes, or until golden brown. Let cool slightly before serving (etiher warm or at room temperature.

Tipsy Apricot Chocolate Cake

My husband is pretty much obsessed with Ireland and all things Irish. He has a collection of Irish cookbooks, and one of them is from an Irish pub in Florida. We’ve made some recipes from it before, and they all turned out well. The other night we were having some friends over for dinner and I wanted to make the Tipsy Apricot Chocolate Cake.  The premise of the recipe sounded great – chocolate cake with some whiskey, apricot jam, whipped cream, and whiskey-spiked chocolate frosting.  

However, here is the recipe for the chocolate cake:

2 eggs

2/3 cup self-rising flour

1/3 cup cocoa powder

Sift dry ingredients together.  Beat eggs until thick, fold flour mixture into eggs, then stir in 2 tbsp water.  Pour into pan and bake.

Does anything look wrong with that? Oh I don’t know, like the fact that there is NO sugar? NO butter or oil?  Yeah…My husband swore his sister made it and it worked, but…NO.

So I slightly modified a brilliant Nigella Lawson recipe…it worked VERY nicely. 

Oh and I HATE whiskey in real life, but in this cake, I didn’t even notice it (but my husband could taste it…he loves whiskey).  So don’t be deterred if you aren’t a whiskey-lover.

Chocolate Cake:

(adapted from this recipe)

1 1/3 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar
1/4 cup best-quality cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup sour cream
2 teaspoons vanilla extract
2/3 cup vegetable oil
3/4 cup chilled water

Preheat the oven to 350 degrees F. Butter and line the bottom of an 8-inch cake pan.
In a medium bowl, mix together the flour, sugars, cocoa, baking powder, baking soda and salt.
In another bowl or wide-necked measuring cup whisk together the eggs, sour cream and vanilla until blended.
Using a standing or handheld electric mixer, beat together the oil and water.
Add the dry ingredients all at once and mix together on a slow speed.
Add the egg mixture, and mix again until everything is blended and then pour into the prepared pan.
Bake the cake for 35-40 minutes, or until a cake-tester comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes, and then turn out on the rack to cool completely.

Finishing the Cake:

(adapted from the McGuire’s Irish Pub Cookbook)

3 tbsp whiskey, divided

1/2 cup apricot jam

3/4 cup heavy cream (plus 1 tbsp)

2 tbsp powdered sugar

1 cup semisweet chocolate chips

1 tbsp unsalted butter, softened

1 egg

When the cake is completely cool, use a serrated knife to cut it in half horizontally.

Place the bottom layer on a plate and sprinkle with 1 tbsp whiskey.

Spread the jam over the whiskey.

Whip 3/4 cup cream and sugar until soft peaks form.  Spread over the jam.

Place the other layer on top of the whipped cream.

Chill while you prepare the frosting.

Melt the chocolate in the top of a double boiler.  

Remove from heat and stir in 2 tbsp whiskey.

Transfer to a stand mixer and beat in the egg, 1 tbsp cream, and the butter.

Spread evenly over the top and sides of cake (I just put a thick layer on the top because I like the rustic look. And I was in a hurry.)