This is my man, Mr. Buddha. My garden Buddha. He keeps the peace amongst the marigolds, the basil, and the squirrels. He is always blissfully happy and when I pat his head in passing, I’m pretty sure he winks at me. He knows I have a conflicted interior. From a 5th generation Mormon family, who was raised Methodist, but went to Catholic school, who begged my parents to let me convert to be Jewish when I was 12 years old – it’s like the United Nations in my soul. I pray/meditate every day until something shiny catches my attention, which is about 10 seconds into it. When the bad stuff happens, I’m on my knees, making bargains, promises, and deals…when I have good things come to me, I forget to say “thank you” and just assume it’s because I’m so cool.
But my garden Buddha knows what’s up. He’s on to me, big time! That’s why he’s smiling. He’s knows what a rascal I am, how selfish and silly I can be. So he smiles at that nonsense. I think he thinks I’m the biggest hoot ever. It’s very humbling to think that a stone Buddha is laughing at your myriad efforts to be spiritual. So I decided to make a dessert while contemplating my confusing spiritual paths. Cooking has always been my best meditation. “Soften to room temperature” is a nice mantra.
This is my humble homage to my garden Buddha. I just wish he’d quit laughing at me.
Heavenly Spiced Chocolate Cakes with Ginger Whipped Cream and Toffee Topping
Makes 6 Big "OM" Cupcakes
½ firmly packed brown sugar
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
6 tablespoons butter, softened
1 large egg
¼ cup heavy whipping cream
3 tablespoons honey
2 ounces dark chocolate, coarsely chopped
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon ground ginger
About 1/3 cup powdered sugar or to taste
6 ounces Heath bars, roughly chopped into lengths for “stacking” on cakes (see pics)
1. Preheat oven to 325 degrees. Prepare 6 hole over-sized muffin tin by lining with paper cups or greasing with butter.
2. In a large bowl, stir together with a fork the brown sugar, flour, baking soda, ginger, cinnamon, and ginger. Add the butter, egg, whipping cream, and honey, and beat with electric mixer at slow speed until well combined. Increase speed to medium and continue beating until caramel colored and smooth. Stir in chopped chocolate.
3. Divide mixture between the muffin cups. Batter will be stiff, like soft cookie dough.
4. Bake for 30-40 minutes, until dark golden brown and springy to the touch. Cool completely before topping with whipped cream.
5. Whip the cream until peaks form. Add the vanilla, ginger, and powdered sugar. Beat a bit longer until well-incorporated.
6. When cakes are cool, slather on the whipped cream, and arrange the Heath bar slivers on top. Scatter any little pieces of toffee over the tops.
Say “Shalom”, “Om”, and “God Bless You” as you pass them around to others – because, you know, it’s important to give to others. Without expecting a nice baked treat in return.
But my garden Buddha knows what’s up. He’s on to me, big time! That’s why he’s smiling. He’s knows what a rascal I am, how selfish and silly I can be. So he smiles at that nonsense. I think he thinks I’m the biggest hoot ever. It’s very humbling to think that a stone Buddha is laughing at your myriad efforts to be spiritual. So I decided to make a dessert while contemplating my confusing spiritual paths. Cooking has always been my best meditation. “Soften to room temperature” is a nice mantra.
This is my humble homage to my garden Buddha. I just wish he’d quit laughing at me.
Heavenly Spiced Chocolate Cakes with Ginger Whipped Cream and Toffee Topping
Makes 6 Big "OM" Cupcakes
½ firmly packed brown sugar
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
6 tablespoons butter, softened
1 large egg
¼ cup heavy whipping cream
3 tablespoons honey
2 ounces dark chocolate, coarsely chopped
1 cup heavy whipping cream
1 teaspoon vanilla
1 teaspoon ground ginger
About 1/3 cup powdered sugar or to taste
6 ounces Heath bars, roughly chopped into lengths for “stacking” on cakes (see pics)
1. Preheat oven to 325 degrees. Prepare 6 hole over-sized muffin tin by lining with paper cups or greasing with butter.
2. In a large bowl, stir together with a fork the brown sugar, flour, baking soda, ginger, cinnamon, and ginger. Add the butter, egg, whipping cream, and honey, and beat with electric mixer at slow speed until well combined. Increase speed to medium and continue beating until caramel colored and smooth. Stir in chopped chocolate.
3. Divide mixture between the muffin cups. Batter will be stiff, like soft cookie dough.
4. Bake for 30-40 minutes, until dark golden brown and springy to the touch. Cool completely before topping with whipped cream.
5. Whip the cream until peaks form. Add the vanilla, ginger, and powdered sugar. Beat a bit longer until well-incorporated.
6. When cakes are cool, slather on the whipped cream, and arrange the Heath bar slivers on top. Scatter any little pieces of toffee over the tops.
Say “Shalom”, “Om”, and “God Bless You” as you pass them around to others – because, you know, it’s important to give to others. Without expecting a nice baked treat in return.
