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On my recent road trip, I visited one of my local libraries and borrowed 5 books on tape. We listened to 3 of them. I’m a big fan of Craig Johnson, the author of a series of mysteries taking place in Wyoming, and a TV series on Netflix called Longmire. This book, A Serpent’s Tooth: A Longmire Mystery was really complex. Hard to explain, but it’s about graft and greed and oil. Worth reading, for sure. Also read Stone Kiss by Faye Kellerman, another complex mystery about Lt Decker, an LA cop who journeys to NYC to help out his family when a murder occurs. Lots of violence in this one.  Not particularly a fav book, I’d venture. Then read Leaving Time: A Novel by Jodi Picoult. I’ve read most of her books – always very riveting. In this book, you’ll learn a whole lot about elephants since the protagonist in it is a young girl whose mother disappeared when she was quite young. Her parents ran an elephant sanctuary in New Hampshire. In the ensuing years, Jenna has tried to find clues as to her mother’s whereabouts because she just cannot believe her mother would have up and abandoned her. There are a whole cast of characters (her mother, her father, employees at the sanctuary, a cop or two, and a psychic). All play fairly prominent roles. Fascinating book – I really liked it, almost as much for the education about the behavior of elephants as about the mystery. A great read.

Also on the trip, I read a book (on Kindle) for one of my book clubs, The Swans of Fifth Avenue: A Novel by Melanie Benjamin. It’s about the relationship between Truman Capote and his “swans,” a group of aging high society ladies, and specifically Beth Paley. I don’t know whether to recommend this book or not. Truman Capote was not a nice man, although the whole novel (vs. non-fiction, which this is not) is conjured from speculation about the years Truman was kind of adopted by the group of women. He cared about all of them (most were married/divorced, wealthy women) but in the end he betrays them all by writing a novella about their secrets, their marriages, their affairs (theirs or their spouses, information they’d all shared with him, thinking he could be trusted with their innermost secrets). It was scandalous, and yes, all that part is true. I finished the book, but almost felt like I’d read a “dirty book.” There is no graphic detail in this book – it’s just what Capote did to destroy these women, supposedly his dear, darling “swans.” He was the villain in the book, and in his old age . . . well, I won’t spoil the story if you’re interested in reading it.

I’ve written up an entire blog post about this book. (It hasn’t been posted yet, but will soon.) It may be one of the best books I’ve read in a long, long time. It’s a memoir by Pat Conroy (an author I’ve long admired). He died a year or so ago – sad, that. In order to get the most out of My Reading Life, I recommend you BUY THE HARDBACK. I can’t say enough good things about this book. It’s an autobiography of sorts, but not really. He never wrote one, I don’t think, and I doubt he would ever have written one as he likely didn’t believe anyone would want to read about his (sad) life. In this memoir, he chronicles the books (and the people who recommended them) that influenced his life. Starting at his mother’s knees and continuing through influential teachers and mentors and friends. One of my book clubs read it, and I devoured it, cover to cover, with little plastic flags inserted all the way through to re-read some of the prose. Pat Conroy was a fabulous writer – he studied words from a young age and used them widely and wisely throughout his writing, but better than most authors would. He adored his mother, and hated (with venom) his aviator military father who physically abused everyone in the family, including his mother. They all took it like stoic Buddhas. I’m going to have to read Thomas Wolfe’s Look Homeward, Angel because of reading this book. I’ve never read it. Conroy says that book’s first page is the best first page of any book he ever read in his life. Wow. And maybe my book group is going to re-read Tolstoy’s War and Peace (Vintage Classics) too because of the chapter on that book. We might have to assign that to a 2-month or longer read. If you have friends or family who are avid readers, this would make a great gift, this book, My Reading Life. If YOU are a reader, it needs to be on your bookshelf, but in hardback, so you can go back to it and re-read his stories. It’s a series of essays, each one about a sub-section of his life. A must-have and a must-read.

Also read The Towers of Tuscany by Carol Cram. It was a bargain book through amazon or bookbub (e-book). Back in the Middle Ages women were forbidden to be artists. Their only place was in the home, caring for children and sewing and cooking. But the heroine in this book was taught to paint by her widowed artist-father (in secret, of course). When her father suddenly dies, all hell breaks loose and she must fend for herself. Much of the book takes place in Siena (and also San Gimignano) as she disguises herself as a boy in order to continue her life’s passion – painting. Very interesting story and worth reading.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Breads, Desserts, on May 1st, 2017.

moist_banana_pineapple_bread

Ever get a craving? I seem to mention them more frequently, of late. Banana bread was my craving.

If I didn’t buy bananas – for them to get extra ripe – with black spots all over them – then there would never be a need for a banana bread. Right? I don’t eat many bananas – this goes back to when my DH Dave was alive and as a diabetic, he knew bananas were not very good for him – all carbs and lots of sugar. Not good for a Type 1 diabetic. SO I didn’t buy them very often – really only if I planned to bake with them. I’d read a story somewhere on the ‘net at one of the blogs I follow, about a banana bread, and in the post they mentioned the Kona Inn. Memories drifted back. Hmmm. Yes, I think I remember having had banana bread at the Kona Inn. Oh no, it was at the Willows in Honolulu. But never mind . . . it was banana bread that sparked the interest. And there was a mention of baking such banana bread with or WITHOUT pineapple. Well, I decided then and there that it needed to have pineapple.

Scanning through my many recipes – and remembering my own favorite banana bread and also one that is a prize winning banana bread. also a favorite of mine too, I wanted one with pineapple. I could have adapted one of the two mentioned, but hey, I write a food blog – I need new ideas. Always! I hunted on the ‘net and found this one. It makes 2 loaves – albeit kind of shallow loaves, but still 2 loaves. It’s got lots of bananas, and it has an 8-ounce can of canned drained pineapple. And cinnamon. I added a jot of nutmeg and allspice. Just because. Otherwise it’s identical to the recipe I found at Taste of Home. It was very easy to mix up – one bowl for the dry ingredients, and another for the wet ingredients. They’re combined and poured into 2 loaf pans. Baked for an hour and it’s done. No frosting needed.

What’s GOOD: definitely good banana and pineapple flavor. And cloaked in a really moist batter. Use a napkin or a paper towel to eat it because your fingers will be a bit oily. Guess that’s what makes it so good!

What’s NOT: nary a thing – unless it’s waiting for the bananas to get extra ripe.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Moist Pineapple Banana Bread

Recipe By: Adapted from Taste of Home
Serving Size: 32

3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon ground cinnamon
3 large eggs
1 1/4 cups canola oil
2 teaspoons vanilla extract
8 ounces crushed pineapple — drained well
2 cups bananas — ripe, mashed, about 4-5

1. In a large bowl, combine the flour, sugar, salt, baking soda, allspice, nutmeg and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (16 slices each). Cut into relatively narrow slices and devour warm or at room temp. For longer storage, freeze. Bread is very moist (from the ample amount of oil). Serve with a napkin or paper towel as the bread is quite oily/damp. Guess that’s what makes it taste so good!
Per Serving: 192 Calories; 9g Fat (42.4% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 20mg Cholesterol; 113mg Sodium.

Posted in Desserts, on April 22nd, 2017.

Oh my goodness, is this cake just off the charts. And it has a story (not mine – on food52).

A couple of weeks ago I was reading a post at food52, and this carrot cake story was just so sweet. About Mary Catherine Tee’s grandmother “Mom Mom’s” 3-layer carrot cake. And how the grandchildren made the cake for her in her last days, when she was suffering from advanced Alzheimer’s, confined to a nursing home. And about the smile it brought to her face. It was such an unusual story, I had to send the post to my friend Linda T (many recipes here on my blog are from her recipe files), who has been making a more traditional 9×13 carrot cake for decades. That recipe is here on my blog too. Hers had been my go-to recipe for as long as I’ve had it; at least 30 years. Until now. Until this cake. neva_tees_carrot_cake_whole

Recently, Linda, my friend Cherrie, another mutual friend Yvette and I met for lunch in Carlsbad. At a very hot new restaurant called Campfire. Quite a place – lots of grilled items, fabulous breads, sandwiches, unusual sauces or spreads on bread, or something different on most everything on the menu. It was close to Yvette’s birthday, and yvettes_birthday_cakebecause Linda and I had talked a lot about this cake, she made it and brought it to the restaurant (they didn’t charge us for the use of extra plates). Carrot cake happens to be Yvette’s husband Joe’s favorite, Cherrie’s husband Bud’s favorite, and was my DH’s favorite as well. Linda let us split up the remaining cake between us, to take home. What a treat. The birthday girl in the photo at right with the cake in the shade in front of her.

What’s different about this cake? It’s lighter in texture – MUCH lighter. Hard to believe since it contains so much shredded carrot, but it IS. It’s a more tender cake – I guess that’s what I mean when I say “lighter.” It still has some cream cheese in the frosting, but it’s not a thick frosting (that part I really liked). It uses pecans – but in the frosting. The ONLY thing I’d try next time, is to add some pineapple into the frosting. Crushed (canned) pineapple that had been squeezed completely dry and squeezed in paper towels too – so it wouldn’t dilute the frosting with any liquid. I haven’t tried this – so I can’t make any promises about it, but I think it would be a lovely enhancement to the cake. At least I’d try it. I’d use an 8-ounce can, drained well, then squeezed dry as mentioned.

What’s GOOD: I think this cake is fantastic. Not that I make 3-layer cakes often – and I didn’t make this one, but since my friend Linda has now made it twice, and was planning to make it again the same week, I’d say it’s been truly tested well. Do read my notes about possibly adding crushed pineapple to the frosting. Linda did not frost the outside of the cake – it was supposed to be enough, but Linda just thought it would be better to leave the frosting off the sides. I’d definitely do it that way again too.

What’s NOT: only that you have to make/bake 3 layers. Not hard, really. A bit time consuming. But, you’ll hear raves. I just know it.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Neva Tee’s Carrot Cake

Recipe By: Food52: Neva Tee (from her granddaughter, Mary Catherine Tee)
Serving Size: 12

2 cups sugar
1 cup vegetable oil — (such as Crisco)
4 large eggs
2 teaspoons vanilla — divided
2 cups self-rising flour
1 teaspoon baking soda
2 teaspoons cinnamon
3 cups grated carrots
3 1/2 cups confectioners’ sugar
1 stick butter — room temperature
1 cup chopped pecans
8 ounces cream cheese — room temperature
8 ounces canned pineapple, drained (optional) to add to frosting; see NOTE in directions

NOTE: Although not in the original recipe, I would try adding 8 ounces of canned crushed pineapple to the frosting. BUT, thoroughly drain the pineapple and blot dry with paper towels before adding to the frosting mixture.
1. Line 3 round 8-inch cake pans with parchment paper and heat the oven to 350*F.
2. Add sugar, oil, eggs, and 1 teaspoon vanilla to a bowl. Beat well.
3. In a separate bowl, combine the flour, baking soda, and cinnamon. Add slowly to the sugar/oil mixture, stirring to incorporate. Fold in the carrots. Divide among 3 prepared pans.
4. Bake for 30 minutes. Once cake passes the toothpick test, remove from oven and cool on wire racks.
5. For the filling/frosting, use an electric mixer to mix the confectioners’ sugar, butter, remaining 1 teaspoon vanilla, and cream cheese on medium-high speed until smooth. Turn off mixer. Add chopped pecans and mix on medium-low speed until nuts are incorporated. Refrain from eating all of it with a spoon. Spread between layers (may do sides too, though it will be a thin layer) and top of cake once the cake has cooled completely.
NOTES: My friend Linda doesn’t own 8-inch cake pans; only 9″ ones. She made this in the 9″ pans and it turned out just fine – probably a few minutes less baking time.
Per Serving: 740 Calories; 41g Fat (49.0% calories from fat); 7g Protein; 90g Carbohydrate; 3g Dietary Fiber; 112mg Cholesterol; 538mg Sodium.

Posted in Desserts, on February 26th, 2017.

laurie_colwins_damp_gingerbread

If you’re a younger person, you’ve likely never heard of Laurie Colwin. She penned a column in Gourmet Magazine for many years. She died way too young.

How sad I was when I heard that Laurie Colwin had died in 1992. I loved her columns – irreverent for sure. She never considered herself a gourmand. She was just a home cook. She debunked theories and philosophies of cooking. She shared stories about how she cooked and entertained in her miniscule NYC apartment when she was a single person. I LOL’d when I read that story. I wrote up a post in 2013 about damp_gingerbread_wedgeLaurie Colwin, and part of that essay is in that post. And I’d always planned to make a lot of her recipes. She eventually married and had children, and continued to write her irreverent prose about the joys and dilemmas of day to day cooking. She wrote at least 2 memoir-style cookbooks, Home Cooking: A Writer in the Kitchen (Vintage Contemporaries); and More Home Cooking: A Writer Returns to the Kitchen. I bought them years ago and savored every word in both books, certainly saying I’d make some of the recipes. But I never did.

Then recently I read a blog piece somewhere that mentioned this recipe, the Damp Gingerbread. One of her recipes I’d always intended to try. So, recently, when we had a dark, damp day, I dug into my baking stuff and made her cake.

This cake isn’t the heavy, dark kind of cake many people prefer, or think of when you think “gingerbread.” Most of those recipes contain molasses. This one doesn’t. This one uses Lyle’s Golden Syrup. Now, for those of you who don’t know what it is, it’s a type of syrup (Golden Syrup is made from sugar cane or sugar beet when processing for sugar. It is a form of invert sugar syrup. . . this from my friend Toni, in England) produced in England and available in some (rare) stores here in the U.S. I used to be able to find it sometimes, but since I had none on my shelves, I went to Amazon. The link above goes to a single can (free shipping even if you don’t have amazon Prime) that’s just the right size for this recipe. I had to wait for its delivery before I could bake the cake. Could you use regular corn syrup? I suppose, but Lyle’s has a lightly golden color and I think it’s made differently than our American corn syrup.

damp_gingerbread_slice_outThis gingerbread doesn’t contain the load of spices more common to gingerbread, either. Just ground ginger, ground cloves and ground cinnamon. I think Laurie Colwin liked a more subtle gingerbread. And then, what about the DAMP designation? Well, the recipe indicates you bake it JUST until the cake has pulled away from the sides and is still almost damp in the middle. I probably overbaked mine as it wasn’t exactly damp, in my opinion. Was it moist? Yes. Delicious? Yes. It would be nice to make two types and try them side by side. This one is more delicate. You don’t even need a mixer – I did it all in one bowl and poured it into my 9” round, high-sided cake pan (it would likely overflow a regular height cake pan). An hour later it was done.

What’s GOOD: it’s a lovely, lighter than usual gingerbread. Subtle spices, and delicious with a big, fat dollop of whipped cream on it. Easy to make – a one-bowl thing without using a mixer.

What’s NOT: if you prefer the dark heavy type of gingerbread, this one won’t float your boat. I liked it. Maybe next time I’ll try another recipe for the darker type. I think I like both, actually.

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Laurie Colwin’s Damp Gingerbread

Recipe By: Laurie Colwin (deceased), writer, cookbook author
Serving Size: 10

9 tablespoons butter
1 1/2 cups Lyle’s Golden Syrup — (12 ounces)
2 cups all-purpose flour — plus 2 tablespoons
1/2 teaspoon salt
1 3/4 teaspoons baking soda
1 tablespoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 egg
1 cup milk

1. Heat the oven to 350° F. Butter a 9-inch round pan (2 inches deep) and line the bottom with parchment paper. In a small saucepan, melt the butter with the Lyle’s Golden Syrup.
2. Into a bowl, sift the flour, salt, baking soda, ground ginger, ground cloves, and cinnamon. Pour the syrup and melted butter onto the dry ingredients and mix well. Add the egg and the milk and beat well. The batter will be very liquidy, not to worry.
3. Pour the batter into the prepared pan and bake for about 50 to 55 minutes. The middle should be just set, with the edge pulling away from the pan, and a tester will bring out a few crumbs. Cool the cake in the pan for 10 minutes before turning out. (Serve with sweetened whipped cream.)
Per Serving: 322 Calories; 12g Fat (33.5% calories from fat); 4g Protein; 49g Carbohydrate; 1g Dietary Fiber; 52mg Cholesterol; 452mg Sodium.

Posted in Desserts, on February 21st, 2017.

choc_truffle_cake

Oh my! This cake/torte is just off the charts. Ample chocolate for the chocoholic; plenty of substance with the “cake” part – almost like fudge but not quite, and crunch from the walnuts. All gently lapped with whipped cream on top.

If you’re a chocolate person, you’ll want to make this truffle cake. The ganache (the top layer) is rich with just bittersweet chocolate and cream. Oh so rich. Oh so lovely and delicious. The crust has unsweetened cocoa in it, plus some walnuts and stuff to hold it together. The filling has copious amounts of walnuts and honey plus butter, brown sugar and cream. Tarla put this together in no time – you might think it would be time-consuming with all the layers, but really not. Your guests will be wowed.

The cake/torte is made in a 9-inch springform pan lined with parchment. The crust is all composed of standard ingredients and you pack that into the bottom. The base is baked until firm and is allowed to cool on a rack. Then you put together the filling with more standard kind of ingredients plus the walnuts. That layer is cooked on the stove – kind of like a candy, to 280°F and it’s poured on top of the crust/base. The walnuts are sprinkled on top once that filling layer has cooled. You kind of press them into the filling. The ganache is just bittersweet chocolate and cream and once smooth and melted, you cool it to room temp and at that point it will hold into soft peaks – then  you spread it on top of the filling (and walnuts nestled into the filling). That’s then chilled for several hours – at least 4 – and do allow it to sit at room temp for about 30 minutes before you try to cut and serve it – WITH whipped cream. It might seem like overkill, but trust me, it isn’t. You’ll want that whipped cream to counter the richness of the truffle cake. Thank you, Tarla, for another great chocolate recipe (cooking class).

What’s GOOD: the flavor – the chocolate – oh yes, SO delicious. It serves 10 if you make the slices fairly narrow. It’s very rich, so you don’t need a big piece. It’s a chocoholic’s dream come true. Make it, okay?

What’s NOT: nothing, unless you don’t like chocolate!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

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Chocolate Walnut Truffle Cake

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 12

BASE:
1/2 stick unsalted butter — (1/4 cup)
2 tablespoons unsweetened cocoa powder
1/4 cup packed light brown sugar
2 tablespoons all-purpose flour
3/4 cup walnuts — finely chopped
1 large egg
2 teaspoons vanilla
FILLING:
1 1/2 cups walnuts
1/2 stick unsalted butter — (1/4 cup)
1 cup packed light brown sugar
1/4 cup honey
1/4 cup heavy cream
1 teaspoon vanilla
1 teaspoon fresh lemon juice
GANACHE:
1 1/4 cups heavy cream
1 pound bittersweet chocolate — (not unsweetened) or semisweet chocolate), use good quality

1. Preheat oven to 350°F and butter a 9-inch springform pan.
2. Make base: In a small saucepan melt butter and stir in cocoa powder. Remove pan from heat and add brown sugar, stirring until dissolved. Stir in flour, walnuts, egg, and vanilla and spread batter evenly in springform pan. Bake base in middle of oven 10 minutes, or just until firm, and transfer to a rack to cool.
3. Make filling: Arrange walnuts in one layer on top of base. In a small heavy saucepan combine butter, brown sugar, and honey and cook over moderate heat, stirring occasionally, 8 to 10 minutes, or until a candy thermometer registers 280°F. Remove pan from heat and add cream, vanilla, and lemon juice, stirring until smooth. Cool mixture to room temperature and pour over walnuts, spreading evenly.
4. Make ganache: In a saucepan bring cream just to a boil. Finely chop chocolate. Put chocolate in a metal bowl and pour hot cream over it, stirring until smooth. Cool ganache to room temperature and beat with an electric mixer until it just holds soft peaks (do not overbeat or it will become grainy).
5. Spread ganache evenly over filling. Chill cake, covered, at least 4 hours and up to 1 day.
6. Run a thin knife around edge of cake and remove side of pan. With a large spatula transfer cake to a plate and let stand at room temperature 30 minutes before serving.
Per Serving: 634 Calories; 53g Fat (68.4% calories from fat); 11g Protein; 44g Carbohydrate; 7g Dietary Fiber; 79mg Cholesterol; 33mg Sodium.

Posted in Desserts, on February 11th, 2017.

apple_champ_custard_torte_whole

What this is, is unusual. Different. Not a typical torte. Not a typical custard. It’s kind of like an apple pie, but with a custard/champagne filling and a load of whipped cream on top, sprinkled liberally with unsweetened cocoa. It’s SO hard to describe. Was it good? Yes, indeed.

When Chef Caroline prepared this at a December cooking class, I said, wow, this looks like way too much work. And yes, it does require several steps of preparation. But, none of the steps are all that difficult. I suppose, the question always is, was it worth the effort? The finished piece of torte was excellent. I wrote “fabulous” on my recipe notes. Caroline had a long, rambling story to tell about acquiring the recipe from her friend Doris who is of German descent. And this friend, although a really good cook, doesn’t exactly cook with a recipe, so Caroline had to visit her house and watch, scribble, help and use more guesswork to write down the ingredients and quantities. She assured us it would be worth waiting for, and worth the effort to make. Tasting the finished product, I agree.

It starts with a 10-inch springform pan that’s lined with parchment and buttered (important). A pastry dough is made, but it’s not your standard pastry, either. It has baking powder in it and an egg – but it’s not a biscuit dough. Not a pie dough – maybe more like a thin cake, yet it’s NOT a cake batter, either. So hard to describe. If any of you are overly annoyed with my inability to describe this, well, you might have to make it and tell me. I haven’t tried to analyze the chemistry of the pastry to figure out what it really is. Caroline rolled out half the dough for the bottom of the springform, then rolled out rectangles to make the sides, then pressed the edges together in the pan. Clever, that girl! She thought Doris had difficulty with the dough too, so her solution was to do it in two parts. Then you slice Gala apples and place them on top of the dough.

apple_champ_custard_torte_slice

Picture at left is a piece of the torte, and the whipped cream topping slid right off the side. But at least you can see the consistency of the pudding part – read the next paragraph about that – it’s different!

In the meantime, you prepare the “custard,” which isn’t exactly a custard by normal standards – it’s a kind of a pudding made with Dr. Oetker’s packaged vanilla pudding mix (Cost Plus has it and I found it in a 3-pack at Amazon), but instead of mixing it with milk, it’s made with Prosecco. Yes, Dr. Oetker Original Pudding Mix, Vanilla - 3 pcs.Prosecco. Or champagne. Or even sparkling cider would likely work (use a bit less sugar). So it’s a clear-looking (sort of) pudding – almost like a gelatin pudding, but it’s vanilla flavored, of course. See, I told you this dessert was unusual. Once it’s made, you pour it on top of the apples and into the oven the torte goes for about an hour. The oven is turned off and you leave it sit in the oven for 10 minutes, then you remove it to cool completely on a wire rack.

At this point you refrigerate it overnight. When ready to serve, whip up the heavy cream with a tablespoon of “vanilla sugar,” from a package you can find at Cost Plus. It’s also a Dr. Oetker product – available in multi-packs at Amazon. Spread that all over the top of the torte, then sprinkle unsweetened cocoa through a sieve (so it will distribute evenly) on top. You can also top with chocolate shavings if desired – or both. You don’t have to buy vanilla sugar to make this part – just add sugar and some vanilla instead.

What’s GOOD: although this might look like an extra-rich, heavy dessert, it isn’t. Making the pudding with Prosecco provides a light feeling to the torte. The pastry isn’t all that rich – the apples are good for us – and the only wicked part is the whipped cream on top. If you decide to make this, you’ll be glad you did. It looks gorgeous. What’s also GOOD is that it serves 12. Not very many desserts serve that many people. If you prefer, you can halve the recipe (to serve 6) and make it in a 7” springform pan.

What’s NOT: well, perhaps all the steps, but none are all that difficult. The pudding part is easy, actually with the packaged mix to help. Now I just need an excuse to make it myself – and have  12 people over in order to serve it all!

printer-friendly PDF and MasterCook 15/16 file (click link to open recipe)

* Exported from MasterCook *

Apple & Champagne Custard Torte

Recipe By: Caroline Cayaumazou, chef, Antoine’s, San Clemente
Serving Size: 12

PASTRY:
1 2/3 cups all purpose flour
2 teaspoons baking powder
1/4 cup sugar
1/8 teaspoon salt
7 tablespoons unsalted butter — melted
1 large egg — beaten (or up to 1 1/2 eggs)
APPLE FILLING:
2 1/2 pounds apples — Gala (or Fuji), peeled, thinly sliced
A bowl of lightly salted water
CUSTARD PUDDING:
74 grams Dr. Oetker vanilla pudding mix — (instant type – 2 packages)
1 1/4 cups sugar
1 bottle Prosecco — or Champagne, or white sparkling wine
TOPPING:
1 1/2 cups heavy cream
1 tablespoon vanilla sugar — (Dr. Oetker, a packet)
1 tablespoon cocoa — unsweetened

NOTES: Dr. Oetker products can be found online at Amazon (free shipping if you buy the multi-packs) and most Cost Plus stores (imported from Germany). The prepared pudding in this torte is not a true “cream” looking pudding – it’s made with sparkling wine, so it’s much less rich – but no less good!
1. PASTRY: Preheat oven to 350°F. Line the bottom of a 10-inch springform pan with parchment paper and butter the sides only. In a medium sized bowl combine the flour, baking powder, sugar and salt. Make a well in the center and add the melted butter and egg. Mix with a fork until the dough comes together and then knead with your hands a few times to make the dough smooth.
2. Roll HALF the dough on a lightly floured tea towel to make a circle – slightly larger than 10″ to fit in the springform pan. With remaining HALF of the dough, roll into strips about 3″ wide and 6-7 inches long. You will have 2-3 pieces – enough to press onto the sides of the springform pan, and then press all the edges together so you have an even, filled-in pastry shell.
3. APPLES: As you prep the apples, place them in the bowl of lightly salted water. Remove apple slices to paper towels and blot dry. Place all the apple slices on top of the pastry.
4. PUDDING: In a medium bowl, whisk the sugar and vanilla pudding packets with about 1/2-cup of Prosecco. Then, in a medium saucepan, add the remaining Prosecco and bring to a boil. Whisk constantly as you add it to the pudding mixture and bring it to a boil again. Cook for 30 seconds and remove from heat. Pour evenly over the apples in the pastry. Bake the torte for 60 minutes. Turn off the oven heat and allow torte to sit in the oven for an additional 10 minutes, then remove to a rack and cool completely. Refrigerate the torte overnight, if possible.
5. TOPPING: Whip the heavy cream to stiff peaks and add the packaged Vanilla Sugar (or omit and just add your own quantity of sugar and vanilla). Whip until completely mixed in. Spread cream over the top of the torte. Using a sieve, sprinkle unsweetened cocoa powder all over the top of the torte and keep refrigerated until ready to serve.
Per Serving: 381 Calories; 19g Fat (42.8% calories from fat); 3g Protein; 53g Carbohydrate; 3g Dietary Fiber; 77mg Cholesterol; 122mg Sodium.

Posted in Desserts, on February 6th, 2017.

pumpkin_cheesecake_trifle_bowlWhat a success this was! It’s a trifle – with layers of  angel food cake, whipped cream and a pumpkin-cream cheese mixture. Was it easy? Absolutely.

Nearly every year on Christmas Eve, we join family for a big dinner celebration (anywhere from 16-30 people) and to play that gift exchange where you can steal the gift up to 3 times. And every year my cousin Gary flies south from the Bay Area, to spend the holidays with me, and he has to eat GF.

So, my mission, always, is to bring a GF dessert – something kind of special, spectacular, and certainly one that tastes good. If you do a search for GF here on my blog, you’ll find any number of desserts I’ve made over the years.

This one was particularly good and for sure it was easy to make. A friend served it at a party I attended –and I went online – found this version at Mom on Timeout. I’d purchased an angel food cake mix, but realized that it contains flour. WELL! Had to improvise by making a GF angel food cake from a recipe I found at King Arthur. It was easy to make, used a dozen egg whites, and was really delicious all by itself. I had some GF all-purpose baking mix in my pantry, so it was an easy recipe to make.

Once that was cooled (several hours), I cut it up into flat pieces, mixed up the pumpkin and cream cheese mixture , whipped the cream, and hunted all over for my trifle bowl before finally finding it. Anyway, it went together in a jiffy once I had all the 3 things made. I sprinkled some cinnamon and nutmeg on top, and chilled it overnight. Except for making the GF angel food cake, this is Trish’s recipe.pumpkin_cheesecake_trifle_spoonful

I will definitely make this again. If Gary isn’t here, I’ll make it with a boxed angel food cake mix. Some company does make a GF angel food cake mix, but Gary said it’s AWFUL, so I scratched that idea, even if I’d been able to find it somewhere. With the extra pieces of angel food cake Gary and I swiped the two mixing bowls clean. Yum.

What’s GOOD: this was really special. I’ll definitely be making this again next fall, in October, probably. It’s easy. If you buy ready-made angel food cake, you’ll eliminate more steps and it’d be cinchy easy to put together. I love-love pumpkin in every shape and type, so it was probably a no-brainer I’d like it. Unless you succumbed to using Cool-Whip instead of the real cream.

What’s NOT: can’t think of a thing. Great recipe. Easy.

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Pumpkin Cheesecake Trifle

Recipe By: Mom on Time Out (blog)
Serving Size: 18

1 Angel Food Cake
2 cups heavy whipping cream
1/2 cup powdered sugar
16 ounces cream cheese — may use Light
15 ounces pumpkin puree — (not pumpkin pie filling)
3/4 cup brown sugar
2 teaspoons vanilla extract
3 teaspoons pumpkin pie spice — (plus extra for dusting the top)

NOTE: Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger and allspice. If you don’t have it on your shelf, create your own blend.
1. Beat cream and powdered sugar together until stiff peaks form. Set aside.
2. In another bowl, beat cream cheese until light and fluffy.
3. Add pumpkin, brown sugar, vanilla extract and pumpkin pie spice and continue beating until thoroughly combined.
4. Fold in one third of the whipped cream. Cut Angel Food Cake into small pieces and line the bottom of your trifle dish with one third of the cake.
5. Layer with one third of the pumpkin mixture followed by one third of the remaining whipped cream. Repeat layers twice, finishing with remaining whipped cream.
6. Sprinkle with additional pumpkin pie spice or cinnamon, if desired. Cover with plastic wrap (use toothpick to hold the plastic wrap above the whipped cream) and refrigerate (overnight is fine) until ready to serve.
Per Serving: 310 Calories; 19g Fat (53.3% calories from fat); 5g Protein; 32g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 257mg Sodium.

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Gluten-Free Angel Food Cake

Recipe By: King Arthur Flour
Serving Size: 14

3/4 cup gluten free baking mix — or 3/4 cup + 2 tablespoons brown rice flour blend
3/4 cup superfine sugar
1/4 cup cornstarch
1 1/2 cups egg whites — separated, yolks discarded or reserved for another use – up to 12 eggs
1/4 teaspoon salt
1 1/2 teaspoons cream of tartar
2 teaspoons vanilla extract
1/4 teaspoon almond extract — or Fiori di Sicilia
3/4 cup superfine sugar — + 2 tablespoons

1. Preheat the oven to 350°F and place the oven rack in its lowest position.
2. Whisk together and then sift the flour, cornstarch, and 3/4 cup sugar. Set aside. In a large, clean (grease-free) mixing bowl, beat together the egg whites, salt, and cream of tartar until foamy.
3. Add the flavorings. Gradually increase the speed of the mixer and continue beating until the egg whites have increased in volume, and thickened.
4. Gradually beat in the 3/4 cup + 2 tablespoons sugar, a bit at a time, until the meringue holds soft peaks.
5. Gently fold in the sifted flour/sugar blend ¼ cup at a time, just until incorporated.
6. Spoon the batter into an ungreased 10″ round angel food pan. Gently tap the pan on the counter to settle the batter and remove any large air bubbles.
7. Bake the cake until it’s a deep golden brown, and the top springs back when pressed lightly, about 45 minutes.
8. Remove the cake from the oven and invert the pan onto the neck of a heatproof bottle or funnel, to suspend the cake upside down as it sets and cools, about 2 hours.
9. Remove the cake from the pan by running a thin spatula or knife around the edges of the pan, and turning the cake out onto a plate.
10. Cut the cake with a serrated knife or angel food cake comb. If it’s difficult to cut, wet the knife and wipe it clean between slices. Serve with whipped cream and fruit. Wrap any leftovers airtight, and store at room temperature.
Per Serving: 128 Calories; trace Fat (0.6% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 134mg Sodium.

Posted in Desserts, on January 7th, 2017.

choc_cake_ddl_frosting

Lovely chocolate cake (springform pan) and a rich cream cheese and dulce de leche frosting.

My friend Cherrie attended a cooking class awhile back and I couldn’t go – I think I was volunteering that morning at my church. I “work” in my church’s Samaritan Care Center twice a month, where it is staffed by 2-3 volunteers every weekday, who pray for church members (and non-members who regularly attend the church) going through tough times. It could be illness, cancer, other medical issues, divorce, grief, hospitalization, for their family members too, etc. We make choc_dlc_cake_slicenumerous phone calls to make sure we’re praying for the right things, and just let them know we’re praying for them. It makes a big difference in the lives of many people, to just know someone cares. I’m blessed each and every time I volunteer – someone gives a big “thank you,” or they tell us what a lift it gives them to hear from somebody.

Anyway, I couldn’t go to the class, but Cherrie shared the recipes, and said this dessert was the best of the bunch. Since she knows I enjoy baking, I tried this recipe first. My weekly nighttime bible study was meeting at my house, so I used that as a reason to make this cake. I parceled out the left overs so I wouldn’t have any of it in my refrigerator, to tempt me. I ate a tiny sliver of it – oh yes, it was good!

choc_cake_batterThe cake is a light textured chocolate cake – made in a springform pan, lined on the bottom with parchment, and the sides were butter-greased. It was easy enough to make. There at left you can see the batter in the pan. Once out of the oven, the center of the cake dropped some. Sometimes cakes done in a springform do that. Don’t understand why. Anyway, once it was cooled, I used a wide spatula to get the cake off onto a footed cake stand. Easy enough to do, too.

dulce_de_leche_frostingThen I made the frosting (see photo at right)– canned Dulce de Leche (it’s a thick Mexican caramel sauce), cream cheese, butter and vanilla. It was super-easy to spread on the top of the finished cake.

A small amount of chocolate sauce was next – I had a little trouble with it – it was supposed to be a drizzle (melted chocolate, butter and a tetch of warm water), but I just couldn’t get it to drizzle – it wanted to drop in round plops – so I just spread it all over the top. DO refrigerate the cake if you have left overs – with cream cheese in it, you need to keep it chilled.

What’s GOOD: this cake was really scrumptious. Rich? Absolutely. The frosting puts it over the top – but because the dulce de leche sauce has cream cheese mixed in, it gave it a really lovely texture, soft, great mouth-feel. The cake was really nice. Even though I used dark chocolate, it wasn’t overly deep in chocolate flavor – it certainly WAS chocolate. The cake isn’t dense at all. The frosting is what makes this cake.

What’s NOT: nothing, other than it takes an hour or so to make it. The cake batter is quite standard, and the frosting was too. For how beautiful it was, it actually was quite easy to make. Not a bad thing!

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Chocolate Cake with Dulce de Leche Frosting

Recipe By: From my friend Cherrie, who got it at a private cooking class
Serving Size: 10

CAKE:
3/4 cup unsalted butter
5 ounces bittersweet chocolate — or dark chocolate
2 1/4 cups cake flour
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
1 1/2 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups sour cream
FROSTING:
3 tablespoons unsalted butter — softened
8 ounces cream cheese — softened
1 teaspoon vanilla
13 3/8 ounces Dulce de leche — (canned)
DRIZZLE:
1/4 cup bittersweet chocolate — chopped
1 tablespoon butter
1 teaspoon warm water

1. CAKE: Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper. Butter the sides of the pan.
2. In a large bowl microwave the butter and chocolate for 2-3 minutes until melted. Stir until all the chocolate and butter are completely mixed. Cool for 5 minutes.
3. In a medium bowl whisk together the flour, soda, baking powder and salt.
4. In a stand mixer, add the chocolate mixture, then add sugar and mix in thoroughly. Beat in eggs and vanilla. Alternately, beat in the sour cream and flour mixture, starting with sour cream.
5. Transfer batter to the prepared pan and bake for 1 hour to 1 hours 15 minutes, or until a toothpick inserted in the center comes out clean. Cool cake completely on a wire rack. Once cool, remove cake from the pan and set on a serving plate.
6. FROSTING: Beat butter and cream cheese with a mixer. Add vanilla and the Dulce de Leche and beat until smooth. Frost the cooled cake with the icing.
7. DRIZZLE: In a small bowl microwave the butter and chopped chocolate for about 45 seconds to a minute. Stir it until smooth and stir in the warm water. Drizzle mixture over the cake.
NOTES: Cake can be made a day ahead. Cover and refrigerate, then remove cake an hour before serving. If you want to make a half of a recipe, use a 7-inch springform pan. Can also be made into cupcakes.
Per Serving: 758 Calories; 48g Fat (54.9% calories from fat); 12g Protein; 77g Carbohydrate; 3g Dietary Fiber; 163mg Cholesterol; 496mg Sodium.

Posted in Desserts, on December 24th, 2016.

apple_pie_cake_rum_sauce

Comfort food. Winter warmth. Rum. Whipped Cream. Nothing there NOT to like.

This recipe has been hanging around in my to-try file for awhile. It’s one that Marie posted on her blog, The English Kitchen. She has some really wonderful comfort food desserts on her blog, and this one is no exception. With 8 people coming for a bible study I whipped this up, made the simple rum sauce and whipped up some sweetened heavy cream. It barely served 8 – should have made a larger one, or two perhaps, but as it was, each person had a small portion, which was sufficient.

A simple cake batter is made (with a tad of hot water added in), then you add in all the chopped apples and spread that out into a greased pie plate. Use a large pie plate – 9” if you have one. It bakes for 45 minutes or so. It could be served warm or at room temp. The sauce is simple enough – butter, brown sugar, butter, heavy cream and some rum or rum flavoring. I used spiced rum. The sauce makes a lot more than you’ll need for the cake – I’d suggest you make half. I sent the sauce home with one of the families that came – it would be nice on ice cream or pudding.

apple_pie_cake_bakedThe pie cake came together very easily – you could make it without the sauce, but it was so good on it. No, you should make the sauce! And it takes very little time to make – heat the ingredients (without the rum), let it boil a couple of minutes without boiling over (watch it), then remove from heat and add the rum. Set aside to cool. Thanks, Marie, for a really delicious recipe.

What’s GOOD: it’s a nice, tasty, apple-y, sweet cake with lots of apples in it. It’s definitely a cake, just served in a pie shape. Loved the sauce (very sweet, however) and the dollop of whipped cream was a must in my book.

What’s NOT: not a thing – a nice treat.

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Apple Pie Cake with a Brown Sugar and Rum Sauce

Recipe By: The English Kitchen blog, 2012
Serving Size: 7

2 ounces butter — softened
1 cup sugar
1 large egg
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 cup all purpose flour — sifted
2 tablespoons hot water
1 teaspoon vanilla extract
3 large Granny Smith apples — peeled, cored and chopped (about 3 cups)
SAUCE:
1/4 cup light brown sugar — packed
1/4 cup sugar
3 tablespoons butter — softened
1/4 cup heavy cream
1/2 tablespoon rum — or 1/2 tsp rum flavoring
Whipped Cream, sweetened, to serve on top

NOTES: I have reduced the sauce quantity by half – if you want some left over, double it.
1. Preheat the oven to 350*F. Butter and flour a 9 inch pie dish very well. Set aside.
2. Cream the butter until light and fluffy. Gradually beat in the sugar and the egg. Combine the flour, salt, cinnamon and grated nutmeg. Stir into the creamed mixture, along with the water and vanilla. Stir until smooth. Stir in the chopped apple. Spoon the batter into the prepared pie dish. Smooth the top and then bake in the preheated oven for 45 minutes, or until a toothpick inserted into the centre comes out clean.
3. SAUCE: combine the two sugars, cream and butter in a small saucepan. Heat and stir over medium low heat until the butter is melted. Bring to the boil and allow to boil for one minute only. Remove from the heat, stir in the rum. Serve warm or at room temperature with the cake.
4. Cut the cake into wedges to serve. Top each wedge with some sauce and a dollop of whipped cream.
Per Serving: 397 Calories; 16g Fat (35.1% calories from fat); 3g Protein; 62g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 287mg Sodium.

Posted in Cookies, Desserts, on December 19th, 2016.

new_cream_cheese_brownies

Did you know there’s a somewhat different way to make cream cheese brownies? Neither did I, but they’re really, really good. Yes, better than the old recipe.

I’ve long been a fan of cream cheese brownies. Not that I make them all that often – it’s been a couple of years. But I watched a show on America’s Test Kitchen awhile back and they talked about some of the inherent problems that existed with the old-style ones. What’s new about these: (1) unsweetened chocolate provides a more bold chocolate flavor; (2) sour cream added some tang to the cream cheese layer; (3) a more cakey batter doesn’t allow the brownies to get soggy or dense; (4) no more dry edges because the cream cheese layer is spread all over the chocolate batter, then a reserved portion of chocolate is dolloped on top before the whole pan is swirled and baked.

cc_brownies_slingThe chefs at ATK felt that the two batters didn’t complement one another, so they set out making a bunch of changes. And it works. No question about that. I’ll be making these again and again. They also recommend preparing heavy-duty foil slings (both directions) in and out of the 8×8 pan. See photo above.

You prepare a chocolate batter. You make a cream cheese, sour cream, sugar and flour (very little) mixture that comprises the cream cheese layer, so to speak. cc_brownies_choc_batterThere on the right you can see the chocolate batter which was poured into the pan first. About 1/2 cup was reserved and set aside to dollop on top later.

cc_brownies_ch_layerAt left, see how you gently spread the cream cheese layer on top of the chocolate batter. You spread it almost out to the edges. THEN, you use that reserved chocolate batter (that needs to be heated in the microwave for 10-20 seconds to heat it up and make it more liquid) and you either pour or scoop it all over and around the top. Then you use a regular knife to swirl it – they tell you to do about 10-12 strokes. I did a zigzag patterncc_brownies_baked_swirled, going one way, then the other. I ended up with the photo at right of the finished pan.

The brownies are baked at 325°F. for about 35-40 minutes. Mine took the full 40 minutes and you need to stick your cake tester or toothpick into the chocolate portion, not the cream cheese part (it’s still retains a bit of a soft texture).

Once baked, you leave the brownies in the pan (in the slings) for an hour before removing them. If you do it too soon they won’t remain flat and stable (solid) on the bottom and the whole pan full would bend with the sling. I removed them after an hour or so, laid the foil edges over the top and let it sit overnight. They were still warm when I went to bed, so I left them out. They recommend you keep these refrigerated (because of the sour cream), but I think I’d let them come to room temp before serving.

What’s GOOD: these cream cheese brownies are really wonderful. I loved the more intense chocolate flavor. The cream cheese layer was a bit more stable (with the added flour) so the brownies weren’t dense at all, more cakey altogether. Loved these. As I mentioned, this is going to replace my old recipe, and yes, I’ll be making them again.

What’s NOT: nothing really. The foil slings take a bit of fussing with, to get them right, but they’re not difficult.

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New Cream Cheese Brownies

Recipe By: America’s Test Kitchen, 2016
Serving Size: 16

4 ounces cream cheese — cut into 8 pieces
1/2 cup sour cream
2 tablespoons sugar
1 tablespoon all-purpose flour
BROWNIE BATTER:
2/3 cup all-purpose flour — (3 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon salt
4 ounces unsweetened chocolate — chopped fine
8 tablespoons unsalted butter
1 1/4 cups sugar — (8 3/4 ounces)
2 large eggs
1 teaspoon vanilla extract

1. FOR THE CREAM CHEESE FILLING: Microwave cream cheese until soft, 20 to 30 seconds. Add sour cream, sugar, and flour and whisk to combine. Set aside.
2. Adjust oven rack to middle position and heat oven to 325 degrees. Make foil sling for 8-inch square baking pan by folding 2 long sheets of aluminum foil so each is 8 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Grease foil.
3. FOR THE BROWNIE BATTER: Whisk flour, baking powder, and salt together in bowl and set aside. Microwave chocolate and butter in bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes.
4. Whisk sugar, eggs, and vanilla together in medium bowl. Add melted chocolate mixture (do not clean bowl) and whisk until incorporated. Add flour mixture and fold to combine.
5. Transfer 1/2 cup batter to bowl used to melt chocolate. Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
6. Microwave bowl of reserved batter until warm and pourable, 10 to 20 seconds. Using spoon, dollop softened batter over cream cheese filling, 6 to 8 dollops. Using knife, swirl batter through cream cheese filling, making marbled pattern, 10 to 12 strokes, leaving 1/2-inch border around edges.
7. Bake until toothpick inserted in center comes out with few moist crumbs attached, 35 to 40 minutes, rotating pan halfway through baking. Let cool in pan on wire rack for 1 hour.
8. Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into 2-inch squares and serve.
Per Serving : 225 Calories; 14g Fat (54.3% calories from fat); 3g Protein; 24g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 117mg Sodium.

Posted in Desserts, on November 25th, 2016.

moms_cocoa_spice_cake

Not, perhaps, the spice cake you’re used to – one that’s light and speckled with spices. This one is much more a chocolate cake. And not a lot of frosting, certainly not enough to spread on the sides. But good, nonetheless. My cake pans are not angled, yet the cake looks like they are flared. Oh well.

My mom did enjoy baking. But, I don’t think she enjoyed it as much as I do. My mom was a relatively plain cook. Products of Midwest parents, my mom and dad both grew up on simple fare, with their mothers rarely using spices or herbs to enhance meats or vegetables. Hence, my mother didn’t either. Only in baking did spices pop up. As I was going through old recipes (and throwing out the 3×5 card this was on – it took me awhile to physically DO that – the throwing of it into the trash – I mean, what if I lost my entire MasterCook files? – what if, what if – I also hated throwing away the ones written in my mother’s handwriting – it seemed like a bad thing to toss out that little piece of her. Can you relate?). Yet, I have my recipes backed up in 2 places (one on my computer and also on Carbonite) so I should feel assured my precious recipes won’t get lost.

What I remember of a spice cake my mom made wasn’t this one (now that I’ve made it) because the one I remember was moist and paler without any chocolate in it. Maybe it was a banana spice cake. I’ll have to go hunting further into my mother’s recipe box – I still have all those recipes – they’re ones I didn’t think I’d ever make – I took out the ones I thought I would, of which this was one. But this cake was good. Maybe not sensational. But if you like spice cakes (this one with cinnamon and nutmeg) this will satisfy for sure. For me, the chocolate was all I tasted, so my mother’s notes about increasing the amount of cocoa perhaps should be a cautionary tale.

cocoa_spice_cake_sliceI don’t buy Crisco anymore, but the newer trans-fat free type. It’s available at most markets these days. You can use Crisco if you want – I just prefer to not eat trans-fats anymore if I can help it. I also didn’t have lemon extract, so that ingredient was left out entirely. I suppose I could have used some lemon zest – didn’t think of it. I also didn’t use the egg yolk (raw) in the frosting. Why? I didn’t think an egg yolk would really enhance the frosting all that much, much less the possible dangers of eating raw egg. I never seem to mind nibbling on raw cookie dough, though, so why should I care. When I can avoid it, though, I do.

The recipe calls for all-purpose flour, or cake flour. I didn’t quite have enough cake flour, but I used what I had and added in more AP to equal the 2 cups (slight). I think the cake flour is the right way to go.

The frosting contains both cocoa and coffee. On the recipe it’s called a “coffee” frosting. I made espresso so I’d be sure to taste the coffee (yes, you could). It makes only enough to frost the center and the top – if you like a bit drizzled down the sides, or you really want it frosted all over, you’ll need to make more (double it for drizzles, triple to frost all over). The only cocoa_spice_cake_sidecomplaint I have is that the sides of the cake that were exposed got dried out during the 3-4 hours it sat on my kitchen counter. That’s not good. If you have a cake cover, use it! Otherwise, eat it right away. I have the left overs covered in plastic so hopefully it will be okay.

I served the cake with a drizzle of heavy cream (above photo) but I wanted you to see the better side view (see sliced almonds in the cake – which didn’t sink to the bottom).

What’s GOOD: the cake was FULL of flavor, mostly chocolate. I liked the almonds – next time I’ll use walnuts if I do make it again. My favorite part was the frosting – it wasn’t so profuse that I didn’t enjoy a bit with many of the bites. This isn’t a super-soft cake like a cake mix cake, but it was moist. However, the cake did soak up the cream on the plate. It was very tasty. My friend Bud slicked it up in no time, and I sent him home with enough for 2 meals, I think. Cherrie isn’t a fan of chocolate, particularly, but she might eat this. We’ll see.

What’s NOT: For me there wasn’t quite enough frosting, so it was barely sufficient. I liked the coffee accent (which was only in the frosting) so it was a very nice flavor. I don’t think this cake would keep long without getting stale. I’m giving all but one tiny sliver to my neighbors. It’s not because I don’t like it, just so I won’t eat it all myself!

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My Mother’s Cocoa Spice Cake

Recipe By: My mother, Fay Orr’s, recipe – don’t know origin
Serving Size: 12

CAKE:
3/4 cup shortening — buy trans-fat free type, not Crisco
1 1/2 cups sugar
3 large eggs
2 cups cake flour — or 1 3/4 cups AP flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
1/4 cup unsweetened cocoa — original recipe was 1 T, my mother’s notes suggested 1/2 cup (what I used – too much)
3/4 cup buttermilk — or sour milk
1 teaspoon vanilla
1 teaspoon lemon extract — optional (or some lemon zest)
1/2 cup nuts — chopped (walnuts, pecans or almonds)
COFFEE FROSTING:
6 tablespoons butter
1 large egg yolk — optional
2 cups powdered sugar
1 1/2 tablespoons unsweetened cocoa
1 teaspoon cinnamon
1 1/2 tablespoons hot coffee — [I used espresso] and may need more for the right consistency

NOTE: My mother’s recipe showed adding 1 T. cocoa to the cake batter, but her hand-written notes said to increase to 1/2 CUP. Having made this, I think less would be better, so I’ve suggested 1/4 cup. Use your own judgment. I’d also add about a T. more buttermilk if you use 1/4 cup cocoa as the cocoa is just like adding more flour to the batter.
1. CAKE: Preheat oven to 350°F. Grease two 9-inch layer cake pans. Set aside.
2. Cream together the shortening and sugar until light and fluffy. Blend in eggs, one at a time, mixing well between additions. Sift flour once before measuring, then sift the flour with baking powder, salt, soda, cocoa and spices. Add the dry ingredients alternately with the buttermilk. Beat the batter well so there are no streaks of dry ingredients. Add vanilla, lemon extract and nuts. Pour into the two prepared pans.
3. Bake cake about 35-40 minutes, testing it by inserting a toothpick in the center which should come out clean. Cool cake in pans and cool completely before frosting.
4. FROSTING: Cream butter and blend with egg yolk (if using). Add cocoa and mix well. Sift sugar and cinnamon together, then add to creamed mixture, alternately with the hot coffee. Beat until smooth, adding more coffee or powdered sugar to make it spreadable. Use a bit less than half to frost between the layers and use the larger portion on top. If you want to have nice frosting drips down the sides, increase quantities of powdered sugar and coffee. There is just enough to frost the middle and top (barely). The cake sides will begin to stale if not covered (use toothpicks in cake and cover with plastic wrap).
5. SERVING: Serve with whipped cream or vanilla ice cream for sure! Or a drizzle of heavy cream as I did. Just know the cake will soak most of it up before you can eat the cake!
Per Serving: 483 Calories; 24g Fat (44.3% calories from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 87mg Cholesterol; 257mg Sodium.

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