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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. Now in 2023, I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

The Concubine, by Norah Lofts. Over the years I’ve read several books about the wives of Henry VIII. All quite fascinating. This one is all about Anne Boleyn. It’s historical fiction, in that the author gives a voice to all the characters, including Henry himself. Henry waited years upon years to have his way with Anne (she holding him off because he still was very married to Catherine of Spain). There’s one tidbit of insight (true? who knows?) that once Henry finally bedded Anne, he was quite disappointed with the act, and barely bothered to visit her bed except to his need for a son, each time equally disappointed (with the act). Such an interesting sideline to the fated life of Henry (and Anne), wanting nothing more than a son to succeed him. Henry did marry Anne Boleyn, but then beheaded her 2 years later, claiming she’d been an adulterer. Many people of the time called Anne The Concubine, hence the title. No one knows for sure whether she was or she wasn’t an adulterer. Made for a good read.

Fellowship Point by Alice Elliott Dark. Oh my goodness. One of the best books I’ve read in a long, long time. I love nothing better than being engrossed in a book, so much that I can’t wait to get back to it. This book takes place in Maine, in some previous decades, and revolves around the friendship between two women and their families. This fictitious area, called Fellowship Point, was purchased by a small group of like-minded couples, as a place to spend the summers raising their children. There was a special land grant for this property, and as these two matriarchs reach old age, their purposes are at odds. The book covers so many subjects (let alone the beauty of the Maine landscape, which plays large) including reflections on aging, writing, land stewardship, family legacies, independence, and responsibility. Secrets are kept and then revealed. I guarantee you’ll be intrigued once you begin the first page.

On Mystic Lake, Kristin Hannah. One of Hannah’s earlier books. Another one I could hardly bear to stop reading. A woman sees her young adult daughter go off to school. In the next breath her husband tells her he’s in love with someone else and leaves. She’s nearly off her hinges. Grief? Yes. Disbelief? Yes. Eventually she retreats to her hometown in Washington State, hoping for some peace and understanding. She meets someone. Well, read the book.

A Wild and Heavenly Place by Robin Oliveira. A very different historical novel about the Pacific Northwest in its very early days. In the fleeting days of youth, in Scotland, a boy and a girl fall in love. The girl, with her family move to America, to some unknown place in Washington Territory. It takes years, but the boy makes his way to America too, to find her. Wishing doesn’t always make the best bedfellows. There is great plenty (coal) and great hardship (from the unforgiving land and equally unforgiving landlords of the coal industry). Very interesting history; liked the book a lot.

The Women, Kristin Hannah. Obviously I’m a fan of Hannah’s writing. She tackles some very difficult subjects, and this one is no different. During the Vietnam War, gullible Americans like me, believed what was delivered via media that there were no women in military service in Vietnam. Not true. Although this book is fiction, it delves deeply into the harsh environment of the nursing corps (and doctors too) who did their best to patch up the thousands of soldiers who could possibly be saved after the ugly battles. Another book I could hardly put down. It also covers PTSD, not only in the badly wounded soldiers, but the doctors and nurses who were bombed and lost lives too. The book is an eye-opener and one every American should read.

The Map Colorist by Rebecca D’Harlingue. Who knew there were such map-coloring artists back in the 1600s. And to find a woman doing it was unheard of. I was very intrigued by the actual art involved, and in this story she had to hide behind her mother’s skill because a young person simply couldn’t do the job, so the publishers thought. Her skill comes to the fore as she begins working with a wealthy man in her Dutch neighborhood. Very intriguing story. D’Harlingue is a very good story teller.

The Paris Novel, Ruth Reichl. Such a cute book – I devoured it. As much for the story as the occasional descriptions of food. Stella receives an unlikely inheritance from her mother – a one way ticket to Paris. The time is right and she goes. Wandering the streets she spots a vintage Dior gown hanging in a consignment store. The store owner insists she try it on, and then insists she buy it and wear it for a night of new adventures. Next stop: oysters at Les Deux Magots. There she meets an octogenarian and her real adventure begins. Hold onto your seat as Stella’s life takes on wings. So cute. A little bit of magical thinking, but plausible and fun from beginning to end. Loved it and could hardly put it down.

In Five Years by Rebecca Serle. Amazon tells it best: “Where do you see yourself in five years? Dannie Kohan lives her life by the numbers. She is nothing like her lifelong best friend—the wild, whimsical, believes-in-fate Bella. Her meticulous planning seems to have paid off after she nails the most important job interview of her career and accepts her boyfriend’s marriage proposal in one fell swoop, falling asleep completely content. But when she awakens, she’s suddenly in a different apartment, with a different ring on her finger, and beside a very different man. Dannie spends one hour exactly five years in the future before she wakes again in her own home on the brink of midnight—but it is one hour she cannot shake. In Five Years is an unforgettable love story, but it is not the one you’re expecting.”

The Paris Daughter, Kristen Harmel. Never ceases to amaze me how authors can come up with a different take on a war novel. Riveting. Two young women meet in a park is Paris in 1939. Elise and Juliette and Juliette’s very young daughter. Elise must run as she’s Jewish, but she entrusts her baby to her friend Juliette. At the end of the war Elise returns to Paris to try to find her daughter. Oh, what a wicked web we weave sometimes. You’ll hang onto every new revelation in her journey to find her daughter.

Master Slave Husband Wife by Ilyon Woo. This book almost defies belief, but it’s a true story. In 1848, an enslaved Black couple, she fairer skinned, him dark skinned, manage to escape bondage by posing as a white woman with her slave (not husband). They journey from Georgia by various means, mere feet from the slave traders trying to find them, with ingenious methods of disguise. They’re handed from one “underground railroad” home to another, in between taking public transportation. Their goal: freedom in Philadelphia. Yet once they get there they don’t feel free, so they continue their journey northward. What a story. Another one every American should read. This book has been given many awards; so worth reading.

The Tiffany Girl by Deanne Gist. Such an interesting story. Flossie Jayne, a student at the Art Institute in NYC, is asked to help THE Mr. Louis Tiffany, finish the very elaborate glass chapel at the Chicago World’s Fair in 1893, when the glassworker’s union goes on strike. Many women were employed (when it was thought they couldn’t possibly have the strength to cut glass), working day and night, to finish the work. This is Flossie’s story, of the people she meets, and foists off, but always with her eye on the dream, succeeding in the art of cut glass design. Very interesting story. If you’ve ever admired Tiffany glass lamps and other decor items, you’ll enjoy learning more about what’s involved in making them.

The Magnificent Lives of Marjorie Post by Allison Pataki. Ah, to live within the life of the rich and famous. This is a book of historical fiction, but is very much the story of Marjorie Merriweather Post. Her life. Her goals. Her daughters. Amazon notes: “Presidents have come and gone, but she has hosted them all. Growing up in the modest farmlands of Battle Creek, Michigan, Marjorie was inspired by a few simple rules: always think for yourself, never take success for granted, and work hard—even when deemed American royalty, even while covered in imperial diamonds. Marjorie had an insatiable drive to live and love and to give more than she got.” Her life wasn’t all sweetness and light. She was a survivor, had a good solid head for business, and married several times. Her life was very Oprah-esque, with fresh flowers in abundance every day, dripping with jewels and custom clothing. But she also knew how to scrimp and remake herself. Fascinating read. Wish I could have met her and  had tea (one of her favorite things).

Fox Creek by William Kent Kreuger. A Cork O’Connor Mystery. Kreuger is known for his love of the land. I’ve been a fan of his work for a long time. This one is new. This one weaves Indian territory and mores with a murder mystery. Very riveting as any mystery should be.

Chenneville, Paulette Jiles. From Amazon: Union soldier John Chenneville suffered a traumatic head wound in battle. His recovery took the better part of a year as he struggled to regain his senses and mobility. By the time he returned home, the Civil War was over, but tragedy awaited. John’s beloved sister and her family had been brutally murdered.” This is the story of his dogged, relentless journey to find and kill the killer. Grip your seat as he weathers some very treacherous adventures. Really good read, rugged outdoors kind of story. I’ve loved Jiles’ writing ever since I read News of the World by her. She’s a really good story-teller.

The Wave by Sonali Deraniyagala. Oh my goodness. From Amazon: In 2004, at a beach resort on the coast of Sri Lanka, Sonali Deraniyagala and her family—parents, husband, sons—were swept away by a tsunami. Only Sonali survived to tell their tale. This is her account of the nearly incomprehensible event and its aftermath.” I’ll tell you, this is a very hard book to read. The writer, the victim, tells you in intimate detail what happened at the time, immediately after, and then recounts months by month and a loooong time after her journey of grief. She barely functions. Wishes she’d been swept away too. Harrowing account of the facts and the journey of living again.

The Art of Resistance by Justus Rosenberg. From amazon: Unlike any World War II memoir before it. Rosenberg, has spent the past seventy years teaching the classics of literature to American college students. Hidden within him, however, was a remarkable true story of wartime courage and romance worthy of a great novel. Here is Professor Rosenberg’s elegant and gripping chronicle of his youth in Nazi-occupied Europe, when he risked everything to stand against evil.” His parents sent him off to Paris early on to go to school, from Danzig (which likely saved his life), but he becomes the hunted, and eventually part of the underground. Gripping book; well worth reading.

The Royal Librarian by Daisy Wood. A little bit of a reach, but believable nonetheless. A young woman, an accomplished librarian from Austria in 1940, is sent to Windsor to sort the centuries of valuable books, maps and treasures of the Royal Family. She believes she’s on a mission for British intelligence. She very distantly befriends Princess Elizabeth. Years later her sister unearths documentation about her sister, and she undertakes a journey of discovery too. You’ll learn a lot about Windsor Castle, even what they did during the Blitz. Lots of intrigue. Very sweet book and interesting since I love books about the Royal Family.

Long Time Gone by Charlie Donlea. If you watch any crime shows, you know how important DNA is these days. Here is a mystery that comes from familial DNA, in a framework of a current day research project. The protaganist is a fellow (woman) preparing to be a medical examiner. She’s assigned a project regarding DNA, requiring her to submit her own. She knows she was adopted, but nothing more. Oh my, stand by as this book unfolds with drama within nearly every page. Could hardly put it down. Her life is threatened and she doesn’t know who is friend or foe.

A Most Intriguing Lady, by Sarah Ferguson with Marguerite Kaye. Sarah Ferguson, yes, that Sarah Ferguson, the Duchess of York, has now written her second novel. About a very astute young woman who deftly avoids the marriage mart, but comes from the ton. She wants to “do” something with her life other than be a companion to her aging mother. Plenty of characters, some intrigue, a love interest, cute story, you know how it will end, but good reading nevertheless. I liked Ferguson’s first book better, Her Heart for a Compass.

Under the Java Moon, by Heather Moore. Sometimes these WWII books are tough to read. This is a true story (written as fiction, though) about a few Dutch families who are taken prisoner on Java Island, by the Japanese. Certainly it’s a story about unbelievable deprivation and sadness, but also about resilience too. Not everyone survives, as you could guess, but you’ll be rooting for young Rita who takes on so many responsibilities far beyond her 6-year old’s abilities. I read this because a dear friend of mine’s husband (now deceased) was in the Army during WWII and spent a lot of his duty in Indonesia and had horrific stories to tell about the weather and environment (awful!). A period of his life he liked to forget. The book certainly brings that period and place to the forefront. I’m glad I read it.

Never in a million years would I have picked up Blind Your Ponies, by Stanley Gordon West. If I’d read the cover or flap that the bulk of the story is about basketball, I’d have put it back on the shelf. But oh, this book is – yes, about basketball, but it’s about a place in time in Montana, a few decades ago, when a tiny town supported their high school team. It’s about a dream. About the town who believed in them. About a tall young man who comes to lives in the town, and his deliverance, really, from a pretty awful background as he plays basketball, when he’d never played before. It’s about relationships, marriages, families and about how this little team makes it. Such a great story and SO glad I read it.

A Girl Called Samson, by Amy Harmon. I’m a fan of anything written by Harmon, and this one delivered as all her books do. 1760, Massachusetts. Deborah Samson is an indentured servant but yearns for independence. From being a rather tall, skinny kid (a girl) to faking it as a young soldier (a young man) in the Continental army. You’ll marvel at her ability to hide her true self. It’s quite a story. She’s thrown into the worst of situations in the war and comes through with flying colors. You’ll find yourself rooting for her and also fearing mightily that she’s going to either get killed, or be “found out,” by some of the men. Riveting story beginning to end. There’s a love interest here too which is very sweet.

On Mystic Lake, by Kristin Hannah. This is a book Hannah wrote some years ago, and tells the story of a woman, Annie, who finds out (on the day their daughter goes off to a foreign land for an exchange quarter) that her husband is in love with another woman and leaves her. Annie, who has been the quintessential perfect corporate wife, is devastated. She felt blind-sided. She cries and wallows, but eventually she returns home to her small town, where her widowed dad lives, in Washington. There she runs into many people she knew and at first feels very out of place. Slowly, she finds the town more welcoming and she helps a previous boyfriend, now widowed with his young daughter. A connection is there. Annie has to find herself, and she definitely does that. Her husband rears his head (of course he does!) after several months, and Annie has to figure out what to do. I don’t want to give away the story. Lots of twists and turns.

The Vineyard, by Barbara Delinsky. A novel with many current day issues. Husband and wife own a vineyard in Rhode Island. Husband dies. Widow soon (too soon) marries the manager, a hired employee, much to the consternation of her two grown children. Widow hires woman as personal assistant (much of the book comes from her voice) and she gets entangled into the many webs, clinging from the many decades the winery has tried to be successful. Really interesting. Lots of plot twists, but all revolving around work of the vineyard. Cute love story too. It wouldn’t be a Delinsky book without that aspect.

Consequences, Penelope Lively. I’ve always loved this author’s writing style. Have read many of her books. This one follows a rather dotted line family, the women, as they grow through worn-torn London and England. There’s poverty and both major events and minor ones that send the story’s trajectory in new directions. Riveting for me. Lively won the Booker Prize for Moon Tiger, her most famous book.

Below Zero, C.J. Box. Mystery of the first order. A Joe Pickett novel (he’s a game warden in Wyoming) with a family member thought dead is suddenly alive. Or is she? Joe’s on the hunt to find out. I don’t read these books at night – too scary. I love his books, though.

Consolations of the Forest: Alone in a Cabin on the Siberian Taiga, by Sylvain Tesson. I’m not sure what possessed me to read this book. About a late 30s guy who seems to crave solitude; he’s offered a 11×11 cabin in the cold/frozen Siberian outback, on a huge lake that freezes over in winter. Here’s a quote from the book: “A visit to my wooden crates. My supplies are dwindling. I have enough pasta left for a month and Tabasco to drench it in. I have flour, tea and oil. I’m low on coffee. As for vodka, I should make it to the end of April.” Vodka plays large in this book. Tesson (who is French, with Russian heritage) is a gifted writer, about the wilderness, the flora and fauna, about the alone-ness, the introspection. Mostly he ate pasta with Tabasco. No other sauce. Many shots of vodka every day. Drunkenness plays a serious role too – what else is there to do, you might ask? He lived there for about a year. I’d have lasted a week, no more.

The Auburn Conference by Tom Piazza. Another one, given my druthers I’m not sure I’d have picked up. For one of my book clubs. Excellent writing. 1883, upstate NY. A young professor decides to make a name for himself and puts on an event, inviting many literary luminaries of the day (Mark Twain, Frederick Douglass, Herman Melville, Forrest Taylor and a romance novelist [the outlier] Lucy Comstock). Part panel discussion, part private conversations, the author weaves a tale of discord, some moderate yelling, some rascism and much ridicule of the romance novelist. Also some words of wisdom, maybe not from the authors you’d have expected. Unusual book.

As Bright as Heaven, by Susan Meissner. 1918. Philadelphia. About a young family arriving with the highest of hopes. Then the Spanish Flu hits and dashes everything. You’ll learn a whole lot about that particular virulent flu and the tragic aftermath. Really good read.

Hour of the Witch, by Chris Bohjalian. Boston, 1662. A young woman becomes the 2nd wife of a powerful man, a cruel man. She determines to leave him, something just “not done” back then. Twists and turns, she’s accused of being a witch. Story of survival, and a redeeming love too.

My Oxford Year, by Julia Whelan. At 24, a young woman is honored with a Rhodes Scholarship to Oxford. She’s older than most of her fellow classmates, and as an American, doesn’t fit in very well. She’s left a good job back home, but determines to try to work some for the political campaign job she’s left, and also do the work for her Oxford scholarship. She meets a professor. Oh my. Such an interesting book. I loved learning about the culture of Oxford, and there’s a fascinating romance too, somewhat a forbidden one with said professor.

Madame Pommery, by Rebecca Rosenberg. I love champagne. Have read a number of books over the years (novels) about the region (and I’ve visited there once). This is real history, though in a novelized form. Madame Pommery was widowed, and determined she would blaze a trail that was not well received (no women in the champagne business for starters). And she decides to make a different, less sweet version. She’s hated and reviled, but sticks to her guns, veering away from the then very sweet version all the winemakers were producing. Fascinating story.

The Wager, by David Grann. A true tale of shipwreck, mutiny and murder back in the 1740s. Not exactly my usual genre of reading, but once I heard about the book, I decided I needed to read it. This is a novelized version of the story, based on the facts of an English shipwreck, first off Brazil, then later off Chile. Of the men, their struggle to survive (and many didn’t). Yes, there’s murder involved, and yes, there’s mutiny as well. Those who survived stood trial back in England many years later. Riveting read.

Before We Were Yours, by Lisa Wingate. 1939. A shantyboat in the backwaters of the Mississippi River. A 12-year old girl is left to care for her younger siblings when her mother is taken ill. A mystery ensues, and soon officials chase these youngsters to take them into an orphanage, one that became infamous for “selling” the children, weaving wild tales of their provenance. Dual timeline, you read about a successful young attorney who returns home to help her father, and questions come up about the family history. Fascinating read. You’ll learn about this real abominable woman, Georgia Tann, who profited by her “sales.”

The Vaster Wilds, by Lauren Goff. This tells the story of a young servant girl, in the aftermath of the starvation in Jamestown, the beleaguered town that virtually disappeared because the people weren’t prepared for the harshness of survival in those days. She escapes before the demise of the town and heads west, with nothing but the clothes she’s wearing. She survives longer than you might think, and encounters a lot of interesting experiences and people. Very interesting historical read.

Lady Tan’s Circle of Woman, Lisa See. Historical fiction, from 1469, Ming Dynasty, China. Based on the true story, however, about a young woman mostly raised by her grandmother who is a well known physician. Her grandfather is a scholarly physician, her grandmother, more an herbalist, or like a pharmacist of the day. Tan eventually marries into a family and is immediately subjugated by the matriarch, who won’t allow her to practice any of her healing arts. Quite a story, and also about how she eventually does treat women (women “doctors” were only allowed to treat women) as a midwife and herbalist. You’ll learn a whole lot about the use of flowers and herbs for healing and about the four humors.

Winter Garden, by Kristen Hannah. Quite a story, taking place in Washington State with apple orchards forming a backdrop and family business. Two sisters, never much friends even when they were young, return home to help care for their ailing father. Their mother? What an enigma. She took no part in raising them, yet she lived in the home. She cooked for the family, but rarely interacted. Yet her father adored his wife, their mother. How do they bridge the gulf between each other and also with their mother. Another page turner from Kristen Hannah.

Trail of the Lost, by Andrea Lankford. Not my usual genre. This is nonfiction, about Lankford who has plenty of credentials for rescue services, and is an avid hiker herself, determines to try to find some missing people who have disappeared off the face of the earth on the Pacific Crest Trail. It’s about how rescues work, everything from the disconnect between active citizens who want to help, and seemingly the unwillingness of authorities to share information. Not exactly a positive for law enforcement in this book. Really fascinating. There are hundreds of people who have disappeared off various long hike trails in the U.S. This is about four who were hiking (separately and at different times) on the PCT.

Tomorrow, Tomorrow and Tomorrow, by Gabrielle Zevin. I’ve never been a “gamer.” Not by any standard definition, anyway. Not like people who really get into games, adventure, killers, etc. And this book isn’t a game .. . but it’s a novel (and a great story, I might add) about how these games come into being. How they’re invented, how they morph. First there were two college students, then a third person is added, and they end up creating a wildly popular game. A company is born. And it goes from there. Mostly it’s about the people, their relationships, but set amidst the work of creating and running a gaming company. Not all fun and games, pun intended.

Remarkably Bright Creatures, by Shelby Van Pelt. Oh gosh, what a fabulous book. It’s a novel; however, much of the story is about the intelligence of octopus. In particular this one, Marcellus, who lives in an aquarium in a fictitious town in western Washington State. More than anything the book is about relationships, not only Marcellus with a woman (of a certain age) who cleans the aquarium at night, but the various people in this small town.

Trust, by Herman Diaz. This novel is an enigma in so many ways. It’s a book, within a book, within a book. About the stock market crash back in 1929, but it’s about a man. Oh my. It’s really interesting. This book won the Pulitzer. That’s why I bought it.

Cassidy Hutchinson is a young woman (a real one) who works in politics or “government.” She’s worked for some prestigious Washington politicians, and ended up working for Trump. The book is a memoir of her short spin working at the highest levels, and obviously at the White House. She worked under Mark Meadows and suffered a lot of ridicule when she quit. Truth and lies . . . when she couldn’t live with herself and subvert the truth. Enough, gives you plenty of detail leading up to and after the January 6th uprising. She testified to Congress about what she knew. Really interesting. I almost never read books about politics because I think many (most?) of our elected politicians succumb to the lure of power and forget who they work for, us, the public.

Becoming Dr. Q, by Alfredo Quiñones-Hinojosa, MD, is an Associate Professor of Neurosurgery and Oncology at Johns Hopkins University. This is his memoir about how he went from being a penniless migrant from Mexico to one of the world’s most renowned experts in brain tumors.

The Invincible Miss Cust, by Penny Haw.  In 1868 Ireland, a woman wasn’t allowed to attend veterinary school, much less become a veterinarian. It took  years of trying (to the horror of her aristocratic family) and finally someone took her under their wing, she enrolled using a pseudonym (a name not revealing her gender). This is a true story of Aleen Isabel Cust, who did just that.

Her Heart for a Compass, by Sarah Ferguson (yes), the Duchess of York. I was pleasantly surprised as I read this book that it wasn’t the usual romantic romp – there’s more to this story than you might think. Ferguson utilizes some of her family ancestors as real characters in the book. Sweet story but with lots of twists and turns.

Someone Else’s Shoes, by Jojo Moyes.Nisha, our heroine, is a wealthy socialite. She thinks her life is perfect. At the gym someone else grabs her gym bag, so she grabs the similar one. Then she finds out her husband is leaving her and he’s locked her out of their high-rise apartment. She’s penniless. No attorney will take her on. She has nothing but this gym bag belonging to someone else (who?).

The Eleventh Man, Ivan Doig. What a story. Ben, part of a Montana college football team in the 1940s, joins the service during WWII. So do all of his eleven teammates. After suffering some injuries in pilot training he is recruited by a stealthy military propaganda machine. His job is to write articles about his teammates as they are picked off at various battle theaters around the Pacific and Europe. Ben goes there, in person, to fuel the stories. Ivan Doig is a crafty writer; I’ve read several of his books, my favorite being The Whistling Season.

Wavewalker, by Suzanne Heywood. Oh my goodness. A memoir about a very young English girl who goes off with her besotted and narcissistic parents and her brother on a years-long sailing journey supposedly following the route of James Cook. A very old, decrepit 70-foot schooner. Four people, 2 sort-of adults and 2 children. Sometimes a helper or two. A seasick mother. A dad who is driven to the extreme, whatever the damage he creates. She spent 10 years aboard.

Claire Keegan wrote Small Things Like These. It’s won a lot of awards, and shortlisted for the Booker Prize. Takes place in Ireland. Some profound questions come up in this novella, about complicity, about restitution. There’s a convent nearby, and attached one of those places young girls were sent if they found themselves “in the family way,” and about how the church helped, supposedly, by taking the children and placing them in homes, without consent. It’s ugly, the truth of the matter. Really good read.

Nicholas Sparks isn’t an author I read very often because his books are pretty sappy, but daughter Sara recommended this one, The Longest Ride. It begins with Ira (age 93), stuck in his car as it plunges off the edge of a road, and it’s snowing. As the hours tick by, he reminisces about his life.

The Neuroscientist Who Lost Her Mind, by Barbara Lipska. Interesting that I’ve read two books recently about the brain (see Doctor Q above). This is a true story about a woman, a neuroscientist, who developed a metastatic melanoma in the brain.

The Price of Inheritance, by Karin Tanabe. This is a mystery, of sorts. Our heroine is an up and coming employee at Christie’s (auction house). In bringing a large collection of expensive art to auction, she makes a misstep about the provenance of a desk. She’s fired. She goes back to her roots, takes a job at a small antique store where she used to work.

The Covenant of Water, by Abraham Verghese. Did you read Cutting for Stone, years ago, by this author? Such a good book, so I knew I’d enjoy this one, and oh, did I!. The book takes place in a little known area of southern India, and chronicles a variety of people over a few generations, who inhabit the place.

Finding Dorothy, by Elizabeth Letts. My friend Dianne recommended this book to me, and it was so special. Loved it beginning to end. It’s based on the story of 77-year old Maud Gage Baum (her husband Frank Baum wrote The Wizard of Oz).

The Bandit Queens, by Parini Shroff. It’s about a young Indian woman, Geeta, as she tries her best to make a living after her husband leaves her. Yet the community she lives in, thinks Geeta murdered him.

Attribution, by Linda Moore. We follow art historian Cate, as she struggles to succeed in her chosen field against sexist advisors. She finds what she thinks is a hidden painting.

The Measure, Nikki Erlick. Oh my goodness. This story grabbed me from about the third sentence. Everyone in the world finds a wooden box on their doorstep, or in front of their camper or tent, that contains a string. Nothing but a string. The author has a vivid imagination (I admire that) and you just will not believe the various reactions (frenzy?) from people who are short-stringers, or long-stringers.

The Book Spy by Alan Hlad. True stories, but in novel form, of a special Axis group of men and women librarians and microfilm specialists, sent to strategic locations in Europe to acquire and scour newspapers, books, technical manuals and periodicals, for information about German troop locations, weaponry and military plans of WWII. I was glued to the book beginning to end. Fascinating accounts.

A Dangerous Business, Jane Smiley. What a story. 1850s gold rush, story of two young prostitutes, finding their way in a lawless town in the Wild West. There’s a murder, or two, or three, or some of the town’s prostitutes, and the two women set out to solve the crime.

Storm Watch, by C. J. Box. I’m such a fan of his tales of Wyoming Game Warden Joe Pickett’s adventures catching criminals. Loved it, just like I’ve loved every one of his books.

Defiant Dreams, by Sola Mahfouz. True story about the author, born in Afghanistan in 1996. This is about her journey to acquire an education. It’s unbelievable what the Taliban does to deter and forbid women from bettering themselves.

Language of Flowers by Vanessa Diffenbaugh. This is fairly light read, a novel – but interesting, about the meaning behind many flowers.

The Rome Apartment, by Kerry Fisher. Such a cute story. Maybe not an interesting read for a man. It’s about Beth, whose husband has just left her, and her daughter has just gone off to college. Beth needs a new lease on life, so she rents a room from a woman who lives in Rome.

All the Beauty in the World, a memoir by Patrick Bringley. Absolutely LOVED this book. Bringley was at loose ends and accepted a job as a guard at the Metropolitan Museum of Art in NYC. He’d been a journalist at The New Yorker magazine, but after his brother was ill and died, he needed refreshing. After his training at the museum, he moves from room to room, guarding the precious art, and learning all about the pieces and the painters or sculptors.

The Queen’s Lady, by Joanna Hickson. I love stories about Tudor England, and this one didn’t disappoint. Joan Guildford is a lady in waiting to Queen Elizabeth. Oh my goodness are there twists and turns.

Once in awhile I’m ready to read another Louise Penny mystery. This time it was World of Curiosities. Usually I’d write something wonderful regarding “another tome about Three Pines.” Not going to say it this time. Three Pines becomes a sinister place. Murders (many).

Over the years I’ve read many of Jodi Picoult’s books. This, her newest, or very new, is called Mad Honey. Oh, my. This book is beyond Picoult’s usual borders, but then she always writes edgy books. That’s her genre. This one is written with a co-author, a woman who is gay (I think) and also a trans-gender.

Philippa Gregory is one of my fav authors. Just finished her 3rd (and last, I think) in the Fairmile series called Dawnlands. If you scroll down below you’ll find the 2nd book in the series, Tidelands. Very interesting about English history, but about the same families from the first book in the group. Loved it, as I loved all of them.

Am currently reading Rutherfurd’s long, long book, Paris. I love these involved historical novels about a place (he’s written many about specific places in the world). It’s a saga that goes back and forth in time, following the travails of various people and families, through thick and thin. Some of it during the era of the King Louis’ (plural, should I say Louies?). Very interesting about some of the city’s history and royalty.

Although this book says A Christmas Memory, by Richard Paul Evans, it’s not just about Christmas. A young boy is the hero here, but really an older widower man who lives next door plays a pivotal part of this book.

Wish You Were Here, by Jodi Picoult. Another page-turner. I loved this book. A thirty-something woman, about to take a trip with her boyfriend, when Covid breaks out. Covid plays a major role in this book, beginning to end. She decides to go anyway as her boyfriend is a doctor and cannot leave. She ends up on a remote Galapagos island, and you go along with her – with people she meets, the life she leads, the isolation she experiences, the loneliness she feels, but the joy of nature is a sustaining aspect.

Not everyone wants to read food memoirs. When I saw Sally Schmitt had written a memoir, titled Six California Kitchens, I knew I wanted to read it. I met Sally a few times over the years when I visited Napa Valley, and bought some of her famous pickled items, chutneys, jams, etc. She was the original chef at The French Laundry, before it became truly famous by Thomas Keller.

Being a fan of Vivian Howard (from her TV show), when I saw she’d written another book, I knew I should buy it. This Will Make It Taste Good is such an unusual name for a cookbook, but once you get into the groove of the book, you’ll understand. What’s here are recipes for some “kitchen heroes” she calls them. They’re condiments. They’re food additions, they’re flavor enhancers.

As soon as it came out, I ordered Spare, by Prince Harry. I’ve always been interested in the Royal Family.

Unaccustomed Earth by Jhumpa Lahiri. Usually I don’t seek out short stories. I might have purchased this book without realizing it was. There aren’t that many stories – each one gets you very ingrained in the characters. I love her writing, and would think each story in this book could be made into a full-fledged novel.

A Lantern in Her Hand, by Beth Streeter Aldrich. A very interesting and harrowing story of early pioneer days in the Midwest (Nebraska I think); covered wagon time up to about 80 years later as the heroine, Abbie Deal, and her husband start a family in a small town.

The Messy Lives of Book People, by Phaedra Patrick. From amazon’s page: Mother of two Liv Green barely scrapes by as a maid to make ends meet, often finding escape in a good book while daydreaming of becoming a writer herself. So she can’t believe her luck when she lands a job housekeeping for her personal hero, mega-bestselling author Essie Starling, a mysterious and intimidating recluse.

Four Seasons in Rome by Anthony Doerr. I’m a fan of this author and relished reading his book about a year in his personal life, with his wife and very new, newborn twins. Doerr was given an auspicious award – a year of study in Rome, with apartment and a stipend. There are four chapters, by season.

Kristin Hannah’s Distant Shores is quite a read. Some described it as like a soap opera. Not me. Interesting character development of a couple who married young. She put her own career/wants/desires aside to raise their children. He forged ahead with his life dreams. The children grow up and move on. Then he’s offered a huge promotion across the country. She’s torn – she doesn’t want to be in New York, but nothing would get in the way of his career.

Oh, William! by Elizabeth Strout. Lucy Barton is divorced. But she’s still sort of friendly with her ex. It’s complicated. Out of the blue he asks her to go on a trip with him to discover something about his roots.

Tidelands,  by Philippa Gregory. It tells the tale of a peasant woman, Alinor (an herbalist and midwife), who lives barely above the poverty level, trying to raise two children, during the time of great turmoil in England, the rancorous civil war about Charles 1.

Read Reminders of Him, by Colleen Hoover. A page turner of a story. A young woman is convicted of a crime (young and foolish type). Once released her sole purpose is to be a part of her daughter’s life.

The Last Anniversary by Liane Moriarty. Oh my goodness. The wicked webs we weave. How in the world did the author even come UP with this wild story, but she did, and it kept me glued. Sophie walked away from her wedding day, and always wondered if she made the wrong decision.

Very funny and poignant story, Mrs. Palfrey at the Claremont, by Elizabeth Taylor (no, not that one). Mrs. Palfrey, a woman of a certain age, moves into an old folks’ home in London. It’s a sort of hotel, but has full time elderly quirky residents.

For one of my book clubs we read Lessons in Chemistry, by Bonnie Garmus. This book is so hard to describe. Elizabeth is a wizard at chemistry and struggles to be recognized for her intelligence and research. She meets a man at her company who is brilliant too. They make quite a pair. They have a child, then he suddenly dies. Her work isn’t taken seriously, so she leaves her employment and becomes an overnight phenom on a cooking show where she uses the chemical names for things like sodium chloride, etc. You go alongside her struggles, and her raising of her daughter. LOTS of humor, lots to discuss for a book club.

Horse. Oh my, is it a page turner. Loved it from the first page to the last. Sad when it ended. It’s a fictional creation but based on a real racehorse owned by a black man, back in the 1850s. Technically, the story is about a painting of the horse but there are many twists and turns. If you’ve ever enjoyed Brooks’ books in the past, this one won’t disappoint.

The Book of Lost Names, by Kristin Harmel (no, not Hannah). Certainly a little-known chunk of history about a woman who becomes a master forger during WWII to help get Jewish children out of France. Not easy to read, meaning the difficulty of anyone finding the means and place to DO the forgery and right under the noses of the Nazis. Really good read.

Liane Moriarty’s first novel, Three Wishes, follows the travails of adult triplets, so different, yet similar in many ways. Two are identical, the third is not. So alike, and so not. It takes you through a series of heart-wrenching events, seemingly unrelated, but ones that could bring a family to its breaking point and test the bonds of love and strength.

Recently I’ve read both of Erin French’s books, her cookbook, The Lost Kitchen, and since then her memoir, Finding Freedom. About her life growing up (difficult) about her coming of age mostly working in the family diner, flipper burgers and fries (and learning how much she liked to cook). Now she’s a very successful restaurant entrepreneur (The Lost Kitchen is also the name of her restaurant) in the minuscule town of Freedom, Maine. She’s not a classically trained chef, but she’s terrifically creative. See her TV series on Discover+ if you subscribe.

Jo Jo Moyes has a bunch of books to her credit. And she writes well, with riveting stories. Everything I’ve read of hers has been good. This book, The Girl You Left Behind, is so different, so intriguing, so controversial and a fascinating historical story. There are two timelines here, one during WWI, in France, when a relatively unknown painter (in the style of Matisse) paints a picture of his wife. The war intervenes for both the husband and the wife.

Eli Shafak’s Island of Missing Trees. This book was just a page turner. If you’ve never read anything about the conflict in Cyprus (the island) between the Turks and the Greeks, you’re in for a big history lesson here. But, the entire story centers around a fig tree. You get into the head/brain/feelings of this big fig tree which plays a very central part of the story. You’ll learn a lot about animals, insects (ants, mosquitos, butterflies) and other flora and fauna of Cyprus.

Also read Apples Never Fall by Liane Moriarty. Ohhh my, such a good book. I couldn’t put it down. Whatever you do, do not read the ending before you start the book. I’ve never understood people who do this. The book chronicles the day a mom just ups and disappears. The grown children come back home, in panic. The dad isn’t much help, and he becomes the prime suspect of foul play. There is no body, however.

If you’d like a mystery read, try Dete Meserve’s The Space Between. It’s just the kind of page-turner I enjoy – a wife returns to her home after being away on business for a few days, to find her husband missing and what he’s left for her is an unexplained bank deposit of a million dollars, a loaded Glock in the nightstand, and a video security system that’s been wiped clean.

Read Alyson Richman’s historical novel called The Velvet Hours. Most of the book takes place in Paris, with a young woman and her grandmother, a very wealthy (but aging) woman who led a life of a semi-courtesan. Or at least a kept woman. But this grandmother was very astute and found ways to invest her money, to grow her money, and to buy very expensive goods. Then WWII intervenes, and the granddaughter has to close up her grandmother’s apartment, leaving it much the way it had been throughout her grandmother’s life, to escape the Nazis. Years go by, and finally answers are sought and found. An intriguing book, based on the author’s experience with an apartment that had been locked up similarly for decades, also in Paris.

Susan Meissner is one of my favorite authors. This book, The Nature of Fragile Things tells a very unusual story. About a young Irish immigrant, desperate to find a way out of poverty, answers an ad for a mail order bride.

Also read Rachel Hauck’s The Writing Desk. You could call this a romance. A young professional, a writer of one successful book, has writer’s block. Then she’s asked to go to Florida to help her mother (from whom she’s mostly estranged) through chemo. She goes, hoping she can find new inspiration.

Also recently finished The Weight of Ink by Rachel Kadish. The book goes backwards and forwards in time, from the 1600s in London with the day-to-day lives of a group of Jews (who had to be very careful about how they worshiped) to current day as an old house is discovered to hold a treasure-trove of historical papers.

Colleen Hoover has written quite a book, It Ends with Us: A Novel, with a love story being the central theme, but again, this book is not for everyone – it can be an awakening for any reader not acquainted with domestic violence and how such injury can emerge as innocent (sort of) but then becomes something else. There is graphic detail here.

Nicolas Barreau’s novel Love Letters from Montmartre: A Novel  is very poignant, very sweet book. Seems like I’ve read several books lately about grieving; this one has a charming ending, but as anyone who has gone through a grave loss of someone dear knows, you can’t predict day to day, week to week. “Snap out of it,” people say, thinking they’re helping.

Another very quirky book, that happens to contain a lot of historical truth is The Phone Booth at the Edge of the World: A Novel by Harry N. Abrams. Set in Japan just after the tsunami 10 years ago when 18,000 people died. At a private park miles away, some very special people installed a phone booth, with a phone (that didn’t work) at the edge of the park, and the survivors of the tsunami began wending their way there to “talk” to their deceased loved ones. Very poignant story.

No question, the most quirky book I’ve read of late, a recommendation from my friend Karen, West with Giraffes: A Novel by Lynda Rutledge. Back in the 1930s a small group of giraffes were brought across the Atlantic from Africa to New York, destined for the then-growing San Diego Zoo. The story is of their journey across the United States in the care of two oh-so-different people, both with a mission.

Could hardly put down Krueger’s book, This Tender Land: A Novel. Tells the harrowing story of a young boy, Odie, (and his brother Albert) who became orphans back in the 30s. At first there is a boarding school, part of an Indian (Native American) agreement, though they are not Indian. They escape, and they are “on the run.”

Just finished Kristin Hannah’s latest book, The Four Winds: A Novel. What a story. One I’ve never read about, although I certainly have heard about the “dust bowl” years when there was a steady migration of down-and-out farmers from the Midwest, to California, for what they hoped to be the American Dream. It tells the story of one particular family, the Martinellis, the grandparents, their son, his wife, and their two children.

Also finished reading Sue Monk Kidd’s recent book, The Book of Longings: A Novel. It is a book that might challenge some Christian readers, as it tells the tale of Jesus marrying a woman named Mary. I loved the book from the first word to the last one. The book is believable to me, even though the Bible never says one way or the other that Jesus ever married. It’s been presumed he never did. But maybe he did?

Jeanine Cummins has written an eye-opener, American Dirt. A must read. Oh my goodness. I will never, ever, ever look at Mexican (and further southern) migrants, particularly those who are victims of the vicious cartels, without sympathy. It tells the story of a woman and her young son, who were lucky enough to hide when the cartel murdered every member of her family – her husband, her mother, and many others. It’s about her journey and escape to America.

Also read JoJo Moyes’ book, The Giver of Stars. Oh gosh, what a GREAT book. Alice joins the Horseback Librarians in the rural south.

Frances Liardet has written a blockbuster tale, We Must Be Brave. I can’t recommend this book highly enough. Although the scene is WWII England, this book is not really about the war. It’s about the people at home, waiting it out, struggling with enough food, clothing and enough heat.

William Kent Krueger wrote Ordinary Grace. From amazon: a brilliantly moving account of a boy standing at the door of his young manhood, trying to understand a world that seems to be falling apart around him. It is an unforgettable novel about discovering the terrible price of wisdom and the enduring grace of God. It’s a coming of age story.

A Column of Fire: A Novel by Ken Follett. It takes place in the 1500s, in England, and has everything to do with the war between the Catholics and the Protestants, that raged throughout Europe during that time, culminating in the Spanish Inquisition.

My Name Is Resolute by Nancy Turner. She’s the author of another book of some renown, These is my Words:

The Shepherd’s Life: Modern Dispatches from an Ancient Landscape by James Rebanks. This is a memoir, so a true story, of a young man growing up in the Lake District of Northern England, who becomes a shepherd. Not just any-old shepherd – actually a well educated one. He knows how to weave a story.

 

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 Cookies, Desserts, on January 29th, 2014.

smores_brownies

For a few days I considered not posting this recipe, just cuz this brownie dessert is super-sweet and cuz marshmallows aren’t one of my favorite things. But some people really like sweet-sweet desserts (or brownies) and some people (children?) think marshmallows are the cat’s meow.

The first disclaimer here: I didn’t make these myself. It was from a Phillis Carey cooking class, and that picture above was my serving at the class. But what got me to thinking about them was the little square I took home (of this). I waited 2 days, and had it with a mid-afternoon cup of coffee, so the over-the-top sweet wasn’t quite so over-the-top. With that, I decided I’d post it anyway, but with just one tweak (a little less sugar).

First you need to line the 9×13 pan with foil – including long flaps on at least 2 sides so you can lift these out of the pan after baking. Then you line up inside the pan the graham crackers, slightly overlapping them. A few are kept aside for crumbling on top. Then you melt the chocolate and butter together, add sugar and egg, then vanilla and flour. That mixture is poured over the prepped graham crackers and baked – actually it’s slightly under-baked because you bake these a 2nd time with the topping.

On top of the hot brownies you sprinkle chocolate chips and marshmallows and bake again for 3-5 minutes. If you have a kitchen torch, you can also lightly brown the marshmallows. Then while that’s hot, you press the remaining graham cracker chunks on the top of the sticky, melting marshmallows. You cool these, remove from the pan and cut into servings. The recipe indicates it’ll serve 15. I think it would easily serve 18 – because – as I said – these suckers are sweet.

What’s GOOD: the chocolaty flavor, for sure – I think my favorite part was the brownies themselves. If you’re a fan of marshmallows, well, you’ll love these. If you like graham crackers, and the whole s’mores thing, you’ll be in nirvana. I’d think children would be enchanted with this recipe. Throw a few M&Ms on top of the sticky marshmallows and they might be in heaven. I wouldn’t do that, but that’s cuz I don’t love overly sweet desserts.

What’s NOT: nothing at all, unless you’re averse to marshmallows or grahams.

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S’Mores Brownies

Recipe By: Phillis Carey cooking class, 2014
Serving Size: 15 (maybe more)

20 pieces graham crackers — divided use
3/4 cup unsalted butter
4 ounces unsweetened chocolate — (good quality) chopped (ScharffenBerger recommended)
1 3/4 cups sugar — [I reduced this from 2 cups]
3 large eggs
1 teaspoon vanilla
1 cup flour
2 1/2 cups miniature marshmallows
1 cup chocolate chips — semisweet

1. Preheat oven to 350°F. Line a 9×13 baking pan with foil that extends up over the two sides (enough to grab onto). Coat the inside with cooking spray. Place 15 graham crackers in pan, with sides slightly overlapping. Break remaining 6 graham crackers into small chunks and set aside.
2. Place butter and unsweetened chocolate in a medium-sized microwavable bowl and heat on high for 1 minute; stir and heat another 30 seconds, or until chocolate is barely melted; stir it until it’s smooth. Stir in sugar, then eggs and vanilla; mix well. Stir in flour and pour over graham crackers in pan. Bake for 30-32 minutes or until a toothpick inserted in the center comes out with fudgy crumbs. Do not over bake.
3. Sprinkle top with marshmallows and chocolate chips. Bake 3-5 more minutes or until marshmallows begin to puff. Remove from oven and press remaining graham cracker chunks into the marshmallows. (You may use your kitchen torch to toast the marshmallows before adding the graham crackers, if desired.) Cool and then use foil sides to help lift the brownies from the pan before cutting and serving. Brownies keep at room temperature for 5-6 days.
Per Serving: 386 Calories; 20g Fat (43.7% calories from fat); 4g Protein; 53g Carbohydrate; 3g Dietary Fiber; 67mg Cholesterol; 77mg Sodium.

Posted in Desserts, on January 5th, 2014.

mex_choc_almond_torte

Every year at Christmas time, my cousin from Northern California flies south to visit us. It’s been a tradition for many, many years. Only hitch for me – in the kitchen – is that he’s allergic to wheat, so I must keep that in mind as I cook for us.

We go to our son’s home for the big family dinners on Christmas Eve or Christmas Day, then to our daughter-in-law’s sister’s home the other day. It’s just tradition that I bring a GF (gluten free) or wheat-less dessert. Everyone can have some of it, but I label it well and Gary makes sure he gets a slice before it’s all gone. I’ve made some very elaborate desserts in some years.

mex_choc_almond_torte_platterThis recipe I’ve had for several years but never made. Some time back I couldn’t attend a class I’d signed up for, with Phillis Carey. A couple of my friends did go, and they gave me the recipes afterward, and this was one. I’d just never gotten around to preparing it. And actually, my cousin and I did the preparation of this together.

What holds this together (since it has no flour in it) is a meringue in the batter and a whole lot of ground almonds. Well, the egg yolks help too. And no, it’s not a meringue actually, just the whipped egg whites to give it lots of air, giving it a light texture and crumb. And it has 5 eggs in it (separated, whites whipped up separately).

What makes this cake Mexican is merely the addition of orange zest and cinnamon. It’s in the cake (a teaspoon) and if you want to be true to the recipe, you also put a bit of cinnamon in the whipped cream (or on top of each slice as it’s served), which is mex_choc_almond_torte_platedkind of fun to do, for something different. The sauce is very simple to make – semisweet chocolate, corn syrup, half and half and guess what – more cinnamon, but only 1/4 tsp.! The cake is served with warm chocolate sauce and a nice dollop of the whipped cream. I prepared everything earlier in the day. Just before serving I heated the chocolate sauce and whipped the cream. I cut smaller slices because there were several other desserts on the buffet table – I’m sure I got at least 16 slices.

What’s GOOD: well, the fact that it’s GF, for sure. I liked the texture of the cake – it’s lighter than most GF cakes. The chocolate isn’t overwhelming – it almost has the coloring of a spice cake. I liked that it could be made ahead – it’s made in an 8-inch cake pan. The almonds are ground very fine – actually we used almond meal (not almond flour) from Trader Joe’s, so it’s finely ground without it turning to almond butter.

What’s NOT: I wouldn’t exactly call this a “wow” dessert. It was very, very good, and my cousin loved it. I enjoyed it. I might wish it had a bit more chocolate in it, but am not sure I’d know how to doctor-up the recipe to include more chocolate in the cake without it throwing off the chemistry balance between nuts and egg whites.

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Mexican Chocolate Almond Torte

Recipe By: A Phillis Carey recipe
Serving Size: 8

CAKE:
1 2/3 cups sliced almonds — toasted (or use almond meal, not flour)
4 1/2 ounces semisweet chocolate — chopped
2 1/2 teaspoons orange zest
1 teaspoon ground cinnamon
5 large eggs — separated
6 tablespoons sugar
1 pinch cream of tartar
CHOCOLATE SAUCE:
4 ounces semisweet chocolate — chopped
2 tablespoons light corn syrup
1/2 cup half and half
1/4 teaspoon ground cinnamon
WHIPPED CREAM:
1 cup heavy cream — well chilled
3 tablespoons sugar
1/2 teaspoon ground cinnamon — (either added to the cream, or sprinkled on top of each serving)

1. CAKE: Preheat oven to 350°F. Line bottom of an 8-inch round cake pan with parchment paper. Cut paper to fit exactly. If using almonds, finely grind them with the chocolate, orange zest and cinnamon in the bowl of a food processor.
2. In the bowl of an electric mixer, beat egg yolks and 3 T. of the sugar until light yellow and slightly thickened, about 3 minutes. Stir in the nut mixture – it will be very thick and the color will change to a much lighter one.
3. Whip egg whites with a pinch of cream of tartar to soft peaks. Then add remaining 3 T. sugar, one tablespoon at a time, and beat until egg whites are stiff. Mix half the whites into the chocolate mixture (to “lighten” the thick batter) then gently fold in the remaining whites until nearly all the egg-white-streaks are gone.
4. Pour batter into prepared cake pan. Bake until cake tester inserted in the center comes out clean, about 30 minutes. Cool cake on a rack in the pan, then turn out and remove parchment paper from the bottom.
5. SAUCE: Heat corn syrup and half and half until warm. Add chocolate and cinnamon; heat over VERY low heat until chocolate melts, stirring constantly. Cool.
6. Whip cream with sugar. Cut cake into wedges and drizzle with warmed chocolate sauce (reheat in microwave on very low power setting), then top with whipped cream. Sprinkle cinnamon on top to serve, or you can add the cinnamon to the whipped cream.
Per Serving: 560 Calories; 41g Fat (61.5% calories from fat); 12g Protein; 45g Carbohydrate; 2g Dietary Fiber; 179mg Cholesterol; 74mg Sodium.

Posted in Desserts, on December 5th, 2013.

pumpkin_amaretti_tiramisu

What’s the nomenclature – this is an adult beverage dessert? Made with Amaretto in the pudding part and more in the whipped cream topping. There’s not THAT much liqueur in this – 1/3 cup total, spread over 8-10 servings, so that’s about 1 1/2 teaspoons or so per person. Maybe too much for young children since this dessert isn’t cooked, so it’s the straight stuff . . . keep that in mind.

When the first bite of this hit my tongue, well, I sighed in contentment. At the cooking class with Phillis Carey where I learned how to make this, the classroom was in total silence as we all mmmm’d or sighed. Phillis has devised lots of tiramisu variations. She just loves the dessert in general, so she keeps coming up with new methods of making it. The orange one she made a few months ago was off the charts. And now this one with pumpkin. Wow.

Start making this several hours ahead because it needs to rest – so the liqueur soaks into the ladyfingers. It’s still the raw liqueur used, but once it sits with the pastry it seems to mellow some. First you must make a simple syrup (1 cup sugar + 1 cup water, the standard measurements). You do have to buy (well, find first, then buy) the soft ladyfingers. This time of year (as I write this, it’s Fall) they’re harder to find – if you find them (usually near the fresh fruit, such as strawberries, in the produce section) buy extra and stick those in the freezer so you have them when you need them. Since I had this I’ve looked in 2 stores and haven’t found them. I’ll keep looking.

USING DRIED ITALIAN LADYFINGERS: Phillis said you could make this with the hard Italian ladyfingers – in that case I recommend you add 1 1/2 cups of water to the simple syrup and Amaretto mixture – you’ll need a whole lot more liquid to make this work. The proportion for that came from my favorite tiramisu recipe where Cook’s Illustrated devised the amount of coffee needed to dip the dried ladyfingers (you need a total of 2 1/2 cups liquid to soak dried ladyfingers).  If you want to make your own soft ladyfingers, I found a recipe at the Food Network.

Layer the soft ladyfingers in a 9×13 pan and brush them with the Amaretto syrup. You’ll make a big bowl full of the pumpkin mixture – it’s sweetened condensed milk, brown sugar and Mascarpone cheese, and a whole bunch of heavy cream whipped up. Then you add in the pumpkin puree and pumpkin pie spices. Half of it is layered on top of the bottom layer of ladyfingers, then another layer of ladyfingers, the balance of the Amaretto syrup is brushed on, then finally you add the last of the pumpkin cream mixture. That’s covered and refrigerated for at least 4 hours, or up to 24 hours. Then just before serving, whip yet more whipped cream with the Amaretto syrup and that gets spread on the top along with the crushed up Amaretti cookies. You’ll feel like you’ve died and gone to heaven, especially if you love pumpkin.

What’s GOOD: The pumpkin, the cream, the Amaretto. Oh gosh. Everything. The fact that you can make this 24 hours ahead is also very nice.

What’s NOT: should I mention it’s decadent? Certainly over the top with heavy cream, but we’re not counting, right ;- )

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Pumpkin Amaretti Cookie Tiramisu

Recipe By: Phillis Carey cooking class, Nov. 2013
Serving Size: 10

1 cup water
1 cup granulated sugar
1/3 cup Amaretto
6 ounces soft ladyfingers — (two 3-ounce packages)
3/4 cup sweetened condensed milk
1/4 cup light brown sugar
6 ounces mascarpone cheese — at room temperature
1 1/4 cups heavy cream
1 cup pumpkin puree — Libby’s
1 teaspoon pumpkin pie spice — (or make your own using 1/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp allspice, 1/8 tsp ground cloves and 1/8 tsp nutmeg)
1 cup heavy cream — (for topping)
3/4 cup Amaretti Di Saronno Cookies — coarsely crushed

1. SYRUP: Combine water and sugar in a small saucepan. Stir over medium heat until sugar dissolves and then allow mixture to come to a boil. Remove from heat and allow to cool. Stir in the Amaretto. REMOVE 3 T. of the syrup to use in topping.
2. Separate ladyfinger sections, leaving the individual fingers attached. Lay half the ladyfinger sections, round side down, in a 9×13 glass dish. Brush well with the Amaretto syrup to saturate each ladyfinger (do not use a silicone brush for this unless that’s the only kind of brush you have).
3. In a mixer gradually beat sweetened condensed milk and brown sugar into the mascarpone. Add the 1 1/4 cups heavy cream and bean until soft peaks form (this may take longer than usual because of the other ingredients in the mixture). Fold in pumpkin and pumpkin pie spice. When you do this, the mixture will thicken further (something to do with the sweetened condensed milk and the pumpkin combination). Spoon half the mascarpone cream over the ladyfingers and spread evenly. Top cream with remaining ladyfingers which also have been brushed with more Amaretto syrup (not the reserved 3 T). Spread on the remaining mascarpone cream mixture. Cover and refrigerate for at least 4 hours or up to 24 hours.
4. Just before serving (or up to an hour or so before) whip the 1 cup heavy cream to soft peaks, then stirring in the reserved 3 T. of Amaretto syrup. Spread this on top of the tiramisu so all of it is covered completely. Sprinkle with the crushed Amaretti Di Saronno cookies and serve immediately, or chill (covered) for an hour or so. Use a spatula or just use a big spoon to serve in small bowls or a plate.
INSTRUCTION FOR USING DRIED ITALIAN LADYFINGERS: Add 1 1/2 cups water to the Amaretto syrup. Pour it into a flat dish and as you start the bottom layer, place a ladyfinger into the syrup and roll it around for a max of 2-3 seconds. That’s all, no longer. Place the ladyfingers in the bottom of the dish as usual and repeat the dipping for the 2nd layer of ladyfingers. The dish will need longer than 4 hours for resting and soaking up the liquid – at least 6 hours.
Per Serving: 500 Calories; 31g Fat (55.3% calories from fat); 6g Protein; 51g Carbohydrate; 1g Dietary Fiber; 143mg Cholesterol; 89mg Sodium.

Posted in Desserts, on November 21st, 2013.

rum_pound_cake

Do you remember when I mentioned, after being on our recent trip to the Pacific Northwest, eating a fantastic piece of cake when we visited The Willows Inn, on Lummi Island. Tender slices of this cake (I thought it was a pound cake) were sitting next to the urns of coffee in the lobby, and as we checked out, our last morning there, having not had any breakfast yet, I took a slice. And thought I’d died and gone to heaven.

After we got back home, I emailed my friend Jerianne about our trip – and about the cake (because she loves to bake too) she just took the bull by the horns – she has a lot more gutsiness than I do – and picked up the phone, called the Inn and asked for the recipe. And they SENT IT to her! Oh my gosh. This was a couple of months ago now, and at the time I had just made a pound cake (in my feeble attempt to make some kind of a tender one from an online recipe) I thought I’d wait awhile before making this.

WELL! First thing is the chef called this a rum cake. Remember, I thought it was a pound cake. But having made it, I really think it has the texture of a chiffon cake, but those are made with oil, not butter. Since my head just tries to understand the chemistry, I dug out several of my baking cookbooks, and found the answers  (mostly) in the Sur la Table cookbook, The Art & Soul of Baking by Cindy Mushet. This type of cake is called an egg-separated sponge cake. However, this one differs from the standard because it has quite a bit of butter in the egg  yolk batter. Most sponge cakes have little to no fat in them and their rising relies on the air incorporated in the egg yolks and whites. They derive their fat from the egg yolks themselves. But if it were truly a sponge cake it would have NO added fat. So that’s why it’s a kind of a combination of a standard butter cake and the egg-separated sponge cake.

Good, we have that settled now! (Maybe I should have been a chemist?) In the process of getting ready to make this I did rearrange the writing of the recipe, and clarified some of the instructions a bit, and added in my suggestions here and there too. The recipe was sent with ingredient weights rather than volume, and I’ve left it that way (and added in suggestions on approximate volume). I do think this is one of those kinds of recipes that will help if you use your scale. As elaborate as this is – well maybe elaborate isn’t the right word – it’s time consuming for sure – you don’t want to mess up on the weights and measures!

The batter has 3 parts – (1) the dry part (cake flour, and sifted at that!); (2) the egg yolk part; and (3) the meringue (egg white) part. Once all of those parts are prepared, it’s combined into a billowy, frothy batter and baked.

The recipe, in one area mentioned loaf pans. In another sentence it mentioned a tube pan, so I’m surmising that you could use either. I included instructions for both, although I only made it in a tube pan. Based on my recollection of the slice I ate at the Inn, I think theirs was made in loaf pans. The recipe indicated 45 minutes in the oven. Well, when I checked at 45 minutes in, the batter was still very jiggly and wet. My heart sank – I thought I’d most likely messed it up somehow, and even went back to the recipe to make sure I’d not forgotten something. No, it looked okay. I set the timer for another 15 minutes. I tested it with an instant read thermometer, my Thermapen, and it was only about 180°F. Another 10 minutes and it got to about 195°F. Each time, of course, the oven loses heat, so I have no idea exactly how many minutes it would take in one straight bake – but certainly a lot more than 45 minutes. Perhaps in loaf pans? I don’t know. Eventually it reached 200°F and I removed it from the oven.

What I learned was that the cake is very fragile – and in making a tender kind of cake – it would be very easy to break or crack it. I was fortunate that mine stayed together. Unintentionally, I did leave a bit of the cake on the tube-pan bottom, but not enough to make any difference. The cake must be left to cool to room temp, then you remove it from the pan(s). The recipe was specific – the cake needs to sit for a day (overnight) before slicing. The cake, right out of the pan, is very VERY moist and with the meringue batter as part of it, the outside edges were a bit sticky, so if you tried to slice it at that point, I think it would tear or rip. That must be why it needs to rest overnight – by enclosing it in foil the outside edges all softened.

I used a knife and an offset spatula to make sure the cake was separated from the pan. The physical act of removing it from the pan – well that was a bit of a juggling act – I used my outstretched and splayed fingers and my forearm to gently tip the cake out, then righted it very quickly and let it sit. Meanwhile I had a huge piece of foil ready, and some additional rum. Some is spread on the bottom of the foil (otherwise it would stick, I suppose), then you place the cake on top, then brush the top and edges with more rum (maybe about 2-3 T.). It’s all sealed up in the foil and left to sit.

Next day I just couldn’t wait until our dinner to see if the cake tasted like I remember. We were having guests and this was dessert. What if it was a completely bust? I might have to fix some other kind of dessert on short notice. I needn’t have worried – the cake was absolutely just as I remembered. (Later note: I made this a couple of weeks ago and put part of it in the freezer. I was trying to find something else, pulled out a little package of these, defrosted it. Oh my. So delicious!) This leads directly into my ranking system . . .

What’s GOOD: there is absolutely nothing about this cake that isn’t good (fabulous is more like it), IMHO. It has texture (oh so very tender) and moisture (it almost drips with it) and sugar and mellowness. Everything about this cake makes it a winner. I served it with whipped cream and some fresh plums that I’d simmered in port wine. If you want to get the full impact of the cake, serve it plain, or maybe with just a little bit of whipped cream. A definite five-star winner in my book.

What’s NOT: the only thing I can say is that it does take a bit of time to make – there are numerous steps and you’ll dirty up a lot of dishes in the process. But it’s worth the effort and the elbow grease (you can ask my DH about that – he did have to wash everything). If you’ve never made a sponge cake before, it might seem a bit intimidating. Just make sure you have the butter and eggs at room temp and follow the directions. Don’t over mix anything.

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Rum Cake (aka Egg-Separated Rum Sponge Cake with Butter)

Recipe By: The Willows Inn, Lummi Island, Washington
Serving Size: 24

300 grams cake flour — (approx 2 3/4 cups)
1/4 teaspoon baking powder
EGG YOLK MIXTURE:
300 grams unsalted butter — (about 1 1/3 cups = 2 cubes + 5 1/2 T) room temperature
285 grams superfine sugar — (for the yolk mixture) (about 1 3/8 cups)
9 large egg yolks — at room temperature
3 tablespoons milk
1 1/2 tablespoons fresh lemon juice
3 tablespoons rum
EGG WHITE MIXTURE (MERINGUE):
6 large egg whites — at room temperature
285 grams superfine sugar — (for egg whites) (about 1 3/8 cups)
Extra rum for brushing the cake (about 2-3 T.)

Notes: the recipe indicated using either 2 loaf pans or 1 tube pan. If using loaf pans, check the baking time – might be less time – or perhaps the 45 minutes. The rum is barely distinguishable in this cake – i.e. there is no flashy rum flavor.
1. Preheat oven to 325°F. Butter and flour tube pan. If using two loaf pans, butter and flour and (I suggest you) add a parchment sling. Sift dry ingredients; set aside.
2. EGG YOLK MIXTURE: With a mixer, cream butter and sugar together using the paddle blade. Add sugar, a little at a time. (If you don’t have a mixer with paddle attachment, whisk by hand the butter and sugar in a mixing bowl until light and fluffy.)
3. Add egg yolks, one at a time, beating after each addition.
4. Add milk, rum and lemon juice into the egg yolk mixture.
5. EGG WHITE/MERINGUE MIXTURE: Whip egg whites until foamy using an electric mixer. Add sugar a little at a time, while continuing to whip at medium speed until the mixture is stiff and satiny. Don’t over mix.
6. Add 1/3 of the meringue into egg yolk mixture, alternately with flour, starting with the meringue and ending with the meringue – add in this order: meringue – flour – meringue – flour – meringue. Mixture will seem stiff during the flour addition, but will soften and smooth out when you add the next amount of meringue. At the end, just mix until you can’t see any streaks of meringue or egg yolk mixture.
7. Pour into the prepared tube pan and bake for approximately 45-60 minutes or until a toothpick inserted in the center of the cake comes out clean. (When I baked it in a tube pan it took 1 hour 15 minutes.) Or, use an instant thermometer and bake until it reaches 200°F. Set cake in its pan(s) on a rack to cool completely. The cake is VERY fragile at this point. Only after it has rested overnight does it settle down and will allow slicing. The cake is very moist and wet – and because of the meringue in it, it has a sticky consistency on the edges, so if you try to slice it, the cake will tear. That’s why you must let it cool and rest.
8. Run a knife around the inside edge of the pan (and for the tube pan use an offset spatula to separate the cake from the center tube flat bottom). Gently turn the pan over onto your oustretched hand and forearm and set right side up on the rack. Prepare a large piece of aluminum foil large enough to seat up the cake. Using a pastry brush, brush the surface of the sheet with rum. Place the cake on top of the sheet, on top of the rum. Brush the cake with additional rum. Wrap the cake with the foil sheet. Serve next day. Use a serrated knife to cut slices and do it very gently.
Per Serving: 259 Calories; 12g Fat (42.7% calories from fat); 3g Protein; 34g Carbohydrate; trace Dietary Fiber; 107mg Cholesterol; 24mg Sodium.

Posted in Desserts, on November 15th, 2013.

hazelnut_shortcakes

Can I just tell you – please make this. It is really extra-special in the taste department. But then, I love hazelnuts. And then I also love whipped cream (who doesn’t?). And the plum compote with the hazelnuts somehow is one of those magical pairings. Just make it.

Some of my friends – and my friend Cherrie’s friends – laugh at us – why do we need to go to cooking classes, since we both are pretty darned good home cooks? Neither of us has professional training. Neither of us really lacks for ideas. Neither of us lack cookbooks to get even more ideas. Neither of us dreads cooking. So why do we go? Well, sometimes it’s just to get us thinking outside of our own boxes.

We also go to classes because we’re close friends, and we enjoy spending time together, of course, but we always – and I mean always – learn something. You’d really think we would be past the stage where we could still learn, but yet, we do. And of course, the kitchen gadget inventors love to tweak us – about needing a new something to augment our already bulging kitchen utensil drawers.

kitchenThis class was in a private home in an area near us called Nellie Gale Ranch. Seeing this house, in itself would have been a reason to go to the cooking class – I think the home (kitchen pictured above) was THE most beautiful home I’ve ever visited in my life – it was decorated in my style and every step I took, ever hallway I entered, every turn I made I’d find some new pretty thing – a niche, a decorator item, an arch, a room just exquisitely appointed. The hostess, Karen, designed the house herself – I mean everything – the architecture of it, every wall, doorway, bathroom, and she paid attention to minute detail. She also designed all the interior décor and does all of it herself. I was mightily impressed. The granite in the kitchen was honed first, then “leathered.” I’d never seen that before. Note the lights under the toe kick area. Note the windows behind the 2 cupboards on the far wall – so natural light brightens the entire room. There were 3 sinks in the kitchen, 2 of them farmstyle fronts. She has indoor table seating for 32 people (I counted) although 8 of those are in an enclosed solarium back 20 feet or so behind where I was standing taking the above photo. She has 2 laundry rooms, 5 or 6 fireplaces. Oh my, I could go on and on and on.

The class was taught by Tarla Fallgatter, who regularly teaches classes to this group Cherrie and I are in. We get together 4 times a year. And had I looked at this recipe in a magazine or even a cookbook, I might not have given it much thought. Nothing in it would have generated any kind of “wow” thoughts. I do like hazelnuts, though. But oh, was this dessert ever delicious. After eating it I concluded that it must be that hazelnuts and plums have a natural affinity – a food chemistry when they’re paired.

hazelnut_shortcakes_coolingThe shortcakes are easy enough – the only caveat there is to NOT overwork the dough. If you do, the shortcakes will get tough. Tarla pressed the dough to about an inch thickness and made very short wedges. She cut them erratically in order to get a short triangle (see photo), not a long tapered one, as she says more often than not that thin, tapered end will fall off when you pick it up to plate it. To make it easier, cut rounds with a cutter instead. And really, it makes no-never-mind what shape it’s in anyway – cut squares if you want. If you make them thinner they’ll be more crispy. If you make them thicker than an inch, they’ll be more soft. The 1-inch one was absolutely perfect.

Plums happen to be in season right now, and they just were so perfect for this – different too. Don’t we first think strawberries? If the plums you buy are not ripe/soft, you may need to cook them awhile longer – you want them to be tender (not mush, though). Add the raspberries at the last minute – otherwise they’ll completely fall apart. You’ll not even know they’re in the fruit mixture.

When I looked at the nutrition/calorie count of this, I gasped. It must be the volume of whipped cream. Perhaps you could make do with 1 cup of heavy cream – that would cut down some. But the shortcakes do need an ample amount of whipped cream – it’s more than just decoration here.

What’s GOOD: there isn’t anything about this that ISN’T good in my opinion. The hazelnuts are different in a shortcake and you definitely can taste them. Toasting them enhances their flavor so much. The plums were piquant and sweet at the same time; mixed with the whipped cream the flavor mixture in my mouth just . . . well, it was sinfully good.
What’s NOT: absolutely nothing, except the calories!

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Hazelnut Shortcakes with Plum & Raspberry Compote

Recipe By: Tarla Fallgatter, cooking instructor
Serving Size: 6

SHORTCAKES:
3/4 cup hazelnuts — toasted and skinned
1/3 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup heavy cream
4 ounces unsalted butter — cold, cut into pieces
PLUM COMPOTE:
7 whole plums — ripe, sliced 1/2 inch thick
3/4 cup sugar
2 teaspoons lemon juice
3 tablespoons unsalted butter
1/2 cup fresh raspberries
TOPPING:
1 tablespoon heavy cream
2 teaspoons sugar
WHIPPED CREAM:
1 1/2 cups heavy cream
1 tablespoon sugar
1/4 cup creme fraiche
1/2 teaspoon vanilla

1. SHORTCAKES: Preheat oven to 350°F. Coarsely grind hazelnuts and sugar in a food processor and add with flour, salt and baking powder. Pulse in the butter and slowly pour in the cream until the dough comes together. Pulse ONLY until it holds together – stop before the dough wraps itself around the blade.
2. Roll or pat the dough 1-inch thick. Thicker will produce softer shortcakes; thinner will be more crisp. Cut into 2 1/2 inch circles, or roll into a circle and cut wedges. Circles will hold together better; because the shortcakes are so tender, the ones cut into wedges may fall apart at the tapered end. Place shortcakes on a baking sheet, brush the tops with the TOPPING mixture then sprinkle with sugar. Bake them until golden brown – about 35 minutes.
3. COMPOTE: Combine plums, sugar and lemon juice in a saute pan and cook over medium heat until the sugar is dissolved. Stir in the butter and cook until the sauce thickens (and the plums are cooked through). Stir in the raspberries. Allow mixture to cool to room temp.
4. WHIPPED CREAM: Whip the cream with the sugar and vanilla until it reaches soft peaks. Add creme fraiche and continue to whip until the cream is thick enough (however you prefer it).
4. Split the shortcakes in half horizontally and place the bottom of each shortcake on a plate. Cover the shortcake with some whipped cream and then spoon some of the plum compote on top. Add the shortcake top half and serve.
Per Serving: 893 Calories; 59g Fat (57.6% calories from fat); 9g Protein; 88g Carbohydrate; 4g Dietary Fiber; 151mg Cholesterol; 454mg Sodium.

Posted in Desserts, on October 27th, 2013.

clementine_almond_syrup_bundt_cake

Yes, I know . . . the photo says Clementine and I titled it Tangerine. You could use either, depending on the citrus season. It could even be orange for that matter. Sounds more elegant to say it’s clementine, though, doesn’t it? Whatever citrus you DO use, it’s a really nice cake from Israel.

And isn’t that honeycomb Bundt cake shape just the cutest thing? My friend Dianne made this for our Israeli dinner we had a couple of weeks ago, and a friend of hers, who is Jewish, loaned her the pan. These 2 gals work at Sur la Table, and Dianne loves to bake. Dianne thought the pan was available at the store, but it isn’t on their website. In the event you want one of these, here’s the Amazon link for the Nordicware Jubilee Bundt Pan.

The recipe, is another one from Jerusalem: A Cookbook by Ottolenghi & Tamimi. In deciding on the menu, this dessert, of the many in the cookbook, sounded the most interesting to me. Since I know Dianne loves to bake and some of the other recipes were really complex (even more than I’d want to do), I chose this one.

clementine_almond_syrup_bundt_sliceThe only thing unusual about the cake is the use of almond meal. I spent some time looking at lots of other bloggers who have posted this recipe already, and some did it the way the recipe indicated – grinding up almonds to get finely minced almonds. Dianne used almond meal (you can buy it at some markets – Trader Joe’s carries it at a more reasonable price). I think (and I can’t guarantee it, but it’s my humble opinion) that people who ground up nuts ended up with a heavier cake. I suspect this is because whatever machine type you use to grind the nuts (blender, food processor, coffee grinder) could vary – if you stopped it 3 seconds before the next person did it, you’d end up with different textures in the finished cake. I think the Trader Joe’s almond meal is a lighter – and less dense meal.

Now some stores have a completely white almond meal (no skins used) and perhaps that would be the best, but it shouldn’t make any difference, really. Almond meal is done in some process that gets it to a dry meal – not a wet and moist mixture, which would make a difference in the end texture. So, just keep all that in mind. The way to counteract all this is to use weight rather than volume. The recipe calls for 280 grams of ground almonds. So if you used whole almonds, it might be less than 2 1/2 cups. And that would make a difference for sure. And the flour – 100 grams are called for.

Anyway, the cake is a cake – eggs, butter, flour, salt and the ground almonds. The original was baked in a 9 1/2 inch springform pan. Do not use an 8-inch or a 10-inch. Use a 9 or a 9 1/2 incher. Several bloggers said that the size variation made a big difference. Dianne used the Bundt cake pan. Whatever you do, measure the internal temp of the cake – and remove it when it reaches 200°F. The recipe says when  a toothpick inserted in the center comes out clean. As we learn more about the chemistry of cakes, it’s pretty reliable to do the internal temp method.

As soon as the cake is removed from the oven, you’ll need the syrup to be ready. Pour it all over. If you want, use a wooden pick or toothpick to help get the syrup to ooze further down into the cake. That info wasn’t in the original recipe, but I’ve included it below because we noticed the syrup stayed mostly at the surface and you want it disbursed as much as possible. Allow the cake to cool (if using the Bundt, remove the cake after about 20 minutes) and frost when it’s reached room temp.

What’s GOOD: The texture – it’s a heavier cake – don’t expect lightness here. But it’s far from being a brick, either! Enjoyed the flavor. Also liked that it wasn’t too sweet. The chocolate just melts in your mouth. All good.
What’s NOT: really nothing other than making or finding almond meal.

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Clementine & Almond Syrup Cake with Chocolate Icing

Recipe By: Jerusalem: A Cookbook, by Ottolenghi & Tamimi
Serving Size: 10

3/4 cup unsalted butter — + 2 T.
1 1/2 cups sugar — scant
4 clementines — zest and juice (separate) or tangerines, or oranges
1 lemon — zest and juice (separate)
2 1/2 cups ground almonds — or almond meal [280 grams)
5 large eggs
3/4 cup all-purpose flour — + 1 T. sifted (100 grams)
1 pinch salt
Long strips of orange zest for garnish (optional)
OPTIONAL: sweetened whipped cream
SYRUP:
3/8 cup granulated sugar
Juice from the 4 clementines (you want exactly 1/2 cup total juice, this and the lemon juice)
Juice from 1 lemon
FROSTING:
6 tablespoons butter — diced
5 ounces dark chocolate — broken up
2 1/2 teaspoons honey
1 1/2 teaspoon Cognac

Note: if using ground almonds, grind them to a fine powder, but if you keep going you’ll end up with almond butter.
1. Preheat the oven to 350°F. Lightly grease a 9-1/2 inch springform pan with butter and line the sides and bottom with parchment paper. (Can also be made in a Bundt pan – may need different baking time – check internal temp.)
2. Place the butter, 1-1/2 cups of the sugar, and both zests in a stand mixer fitted with the beater attachment and beat on low speed to combine everything well. Do not work the mixture too much or incorporate too much air. Add half the ground almonds and continue mixing until combined.
3. With the machine running, gradually add the eggs, stopping to scrape the bottom and sides of the bowl a couple of times as you go. Add the remaining ground almonds, the flour, and the salt and beat until completely smooth.
4. Pour the cake batter into the pan and level it with an offset spatula.
5. Bake the cake for 50 to 55 minutes. (Cakes like this should reach 200° internal temp.) Check to see if it is ready by inserting a skewer into the center. It should come out a little bit moist.
6. When the cake is almost done, make the syrup. Combine the sugar and the citrus juices in a small saucepan and bring to a boil (the juices should total about 1/2 cup; remove some juice if needed). When the syrup boils, remove it from the heat.
7. As soon as the cake comes out of the oven, brush it with the boiling syrup, making sure all the syrup soaks in. (You can use a wooden pick so the syrup seeps further down into the cake.) Leave the cake to cool down completely in the pan before you remove it. You can then serve it as it is, garnished with orange zest strips, or store it for up to 3 days in an airtight container.
8. If you wish to ice the cake, we recommend doing it on the day you want to serve it so the icing is fresh and shiny. Put the butter, chocolate, and honey in a heatproof bowl and place over a saucepan of simmering water (make sure the bowl does not touch the water). Stir until everything is melted, then immediately remove from the heat and fold in the Cognac. Pour the icing over the cooled cake, allowing it to dribble naturally down the sides without covering the cake completely. Let the icing set and then garnish the cake with the orange zest strips. Serve with sweetened whipped cream, if desired. (My opinion? It needs the whipped cream to temper the texture.)
Per Serving: 683 Calories; 44g Fat (55.2% calories from fat); 14g Protein; 66g Carbohydrate; 4g Dietary Fiber; 162mg Cholesterol; 127mg Sodium.

Posted in Desserts, easy, on October 15th, 2013.

cinnamon_apple_pudding_cake

You know pudding cake, right? That mysterious chemistry that happens when you combine certain baking ingredients and it makes its own sauce – like magic! I’ve had chocolate pudding cake and lemon pudding cake (here on my blog it’s called a Lemon Sponge Pudding), and count them as favorites of mine, but oh, this one. Wait till you try it.

Since it’s October, my thoughts turn to Fall. I love Fall. Here in Southern California, though, it comes late and doesn’t last long. My physical calendar says yes, October is Fall, but real Fall doesn’t arrive here, usually, until November. As I write this we’ve had a couple of beautiful cooler days, but we’re anticipating Santa Ana winds which usually come with very high heat (winds blow in from the hot deserts). Most people dread them – they blow like hell. They wreak all kinds of minor havoc. Light weight things get tossed around back yards, into pools, get hung up in trees. And leaves and debris blow just everywhere. Weak limbs on trees and even whole trees can fall and block roads and down power lines. Often my internet connection is shaky. Why that should be I don’t know since the cable is underground. But it happens almost every time. And no, none of this is related to a hurricane – there is no water/rain associated with the Santa Ana winds. Here where we live, on a western-facing hill, the winds come roaring up and over the peak of the hill behind us, then create a twist and roll back to our yard and particularly our side patio. Birds hunker down and try to hold on. I don’t know how they manage to eat when we have the winds. Our awnings are pulled in, all our summer umbrellas are stowed, our rolling cart that lives on our patio is tied down. We keep towels on our patio, covering cushions to protect them from sun damage – if we didn’t take those in they’d all be flying up the road, off to neighbors’ yards, or caught in bushes. It’s crazy. We get these winds during the Fall and Spring mostly. And now is the season. We’ve been told we’ll have 3 days of winds – that’s a long one. If we’re lucky they last just one day. Not this time, I hear.

But it’s a good day to stay inside and bake, if you’re so inclined! I am going to bake bread today (one of those overnight no-knead types that I mixed up a couple of days ago). If it’s successful, I’ll post it. It’s a whole wheat rye loaf.

We expected a big crowd for our bible study group last week when I made this. We had 9 people, I think it was, and am so glad I made a double batch of this – that way we did have a bit of left overs. A couple of conscientious people decided not to have any. I couldn’t resist. I made some sweetened whipped cream to put on top, but didn’t take the time to photograph one, so I created a photo-worthy version the next day with some cream poured over.

The recipe comes from fellow blogger (and friend) Marie Rayner, who lives in England. I started reading her blog many years ago, A Year from Oak Cottage. Some years ago when we visited England, we visited Marie and her husband Todd (and their adorable then-puppy Mitzie) and went out to dinner together. Marie’s recipes are posted at her 2nd blog, The English Kitchen. Marie loves pudding cakes and explains on the blog post about this recipe about several of her other pudding cakes. When I made this I didn’t have enough milk, but I did have buttermilk, so I adapted the recipe. That meant I reduced the amount of baking powder and added baking soda – I also added just a tetch more fluid – I had to do that because the initial batter was so thick it couldn’t hardly hold all the flour. Hence I added more buttermilk.

cinn_apple_pudd_cake_collageNow, let’s get to this pudding cake. I am very long-winded this morning . . . this dessert is SO easy to make. You create a cake batter first (it’s just a bit on the stiff side), then you create the sauce part (a lot of brown sugar, water and butter). The batter is spread into a pan, the sauce part is poured over, then you dot the top with fresh chopped apples and walnuts. That’s it. Into the oven to bake for nearly an hour and it’s done.

Here at left you can see the different steps. The top photo shows the fairly stiff batter in the pan. The liquid was poured in after that and when you do that the batter starts to separate some. Blobs of batter float to the top. Don’t be dismayed by the appearance (I should have taken a picture of it at that point). Just persevere. The 2nd photo shows it ready to go in the oven, then below that that finished cake. At first – when I snapped the photo of that step, you could not see or feel the pudding part.

The cake cools for awhile and when I scooped into the pan to serve it, there is all that delicious, brown sugary caramel-like sauce in the bottom. Do spoon some of that sauce over each portion.

What’s GOOD: oh my goodness, everything about it. I just loved this dessert. Do note that a 8×8 pan only contains 2 T. of butter – so it’s very VERY low fat. It’s not low sugar, however. I should have made it with some Splenda, but often the first time I make things I want to make it according to the recipe. Since this is one of those mysterious chemistry things, I was afraid to change it much.

What’s NOT: gosh, nothing. Definitely a keeper.

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Cinnamon Apple Pudding Cake

Recipe By: Adapted from The English Kitchen blog
Serving Size: 8

CAKE PART:
2 cups flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 1/8 cups buttermilk
PUDDING PART:
1 1/2 cups water
1 3/4 cups light brown sugar — packed
2 tablespoons butter
1 large apple — peeled, cored, chopped (or 2 medium sized ones)
1/3 cup walnuts — toasted, chopped (or more)

Note: if you don’t have buttermilk, make it with milk, per the original recipe – 1 cup milk, and 4 tsp baking powder. Do not add soda in this case.
1. Preheat the oven to 350*F or 180°C. Butter the bottom of a deep 8×8 inch square baking dish. Set aside.
2. Whisk the flour, sugar, baking powder, baking soda, salt and cinnamon together in a large bowl. Make a well in the center and pour in the buttermilk,. Whisk together until smooth – it will be a bit on the stiff side and not like a typical cake batter. Pour into the prepared pan and spread out to the edges.
3. Heat the water, brown sugar and butter together until the butter melts, the sugar dissolves and the mixture boils. This can be done in the microwave – use a large glass bowl and watch carefully so it doesn’t boil over. Pour this carefully over top of the batter in the pan. The mixture will look very odd (part of the cake batter will separate and float). Just carry on – it all will turn out fine. Sprinkle the chopped apples and walnuts over top.
4. Bake for 45-50 minutes until risen and set, and a toothpick inserted in the center comes out clean. Serve warm and spooned out into bowls (including some of the pudding/sauce part), with or without cream or ice cream. It’s definitely better with cream, whipped cream or ice cream.
– – – – – – – – – – – – – – – – – – –
Per Serving: 413 Calories; 7g Fat (13.9% calories from fat); 6g Protein; 85g Carbohydrate; 2g Dietary Fiber; 9mg Cholesterol; 353mg Sodium.

Posted in Desserts, on October 9th, 2013.

choc_choc_chip_torte_caramel

Decadent! Rich! Sweet! Chocolaty! All of those things and more. If you crave an over-the-top kind of dessert, here’s your ticket to chocolate nirvana.

Right off the bat I’ll tell you, this dessert is really rich and sweet. Not the kind I’d serve after a rich 3 or 4 course meal. Maybe after a more simple meal, even soup, salad and bread, when you can handle the calories, fat and sugar! When you’re still hungry. Phillis Carey served this at a recent cooking class. She says that even though her class teaching subject could be something like meats, or even vegan, if she doesn’t serve dessert, her class sighs in sadness. So, usually Phillis prepares some kind of dessert in every cooking class. I have many-a-dessert in my repertoire that have come from her classes. She and I have many things in common when it comes to desserts.

The cake is fairly normal in that it’s a chocolate batter, using unsweetened chocolate, bittersweet chocolate and cocoa. It makes a relatively dense cake – this isn’t a light and fluffy kind of fare. More like a brownie, actually. You also make a caramel sauce – and at the end chocolate is added in, hence it’s a chocolate-caramel sauce. You absolutely NEED the vanilla ice cream to cut the richness and the chocolate. Don’t skimp on that ice cream.

What’s GOOD: Well, everything about the dessert is good – even in 2 parts (both the torte and the sauce) are delicious all by themselves. Put it all together, and it’s just decadent. What else can I say. As I mentioned, be sure to NOT skimp on the ice cream.

What’s NOT: If a complaint could be made, it’s that this dessert is ultra-rich and sweet. What’s there not to like about that, though?

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Chocolate Chocolate-Chip Torte with Chocolate Caramel Sauce & Ice Cream

Recipe By: From a Phillis Carey cooking class, 2013
Serving Size: 8

TORTE:
1/2 cup unsalted butter — diced
3 ounces unsweetened chocolate — chopped
2 ounces bittersweet chocolate — chopped
2/3 cup all-purpose flour
1 tablespoon instant espresso powder
1 tablespoon unsweetened cocoa
1/4 teaspoon salt
2 large eggs
1 cup sugar
SAUCE:
1/2 cup sugar
3/4 cup heavy cream
3 ounces semisweet chocolate — chopped (or use bittersweet)
1 pinch salt
1/2 teaspoon vanilla
8 scoops vanilla ice cream

1. Preheat oven to 350° F. Butter an 8-inch round cake pan and line the bottom with a circle of parchment paper; butter the paper.
2. Place butter, unsweetened and bittersweet chocolates in a glass bowl. Heat in the microwave oven on HIGH power for 1 minute. Stir and heat another 30 seconds if necessary, to melt the chocolate. Stir until smooth and let cool slightly.
3. Whisk flour, espresso powder, cocoa powder and salt in a medium bowl; set aside.
4. Using an electric mixer on high speed, beat the eggs and sugar until pale and thick, about 2 minutes; beat in vanilla. Fold in warm chocolate mixture and then add dry ingredients and mix just until combined. Fold in chocolate chips and scrape into the prepared pan; smooth the top.
5. Bake torte for 25-30 minutes or until a toothpick comes out with some moist crumbs attached. Cool in pan 10 minutes and then turn out onto a rack and then reverse top side up.
6. SAUCE: Place the sugar in a dry, heavy nonstick skillet or saucepan or skillet. Cook over medium heat UNDISTURBED until it begins to melt – this may take several minutes. Swirling the pan often, cook until sugar has totally melted and turned a DEEP golden caramel color. Remove pan from heat and add the cream – the mixture will bubble up. Return pan to heat and stir in the chocolate; cook over low heat, whisking until chocolate has boiled and sauce is smooth. Whisk in vanilla and serve warm or at room temperature.
7. SERVE: Cut the warm or room temp torte into wedges. Set a wedge on each plate with a scoop of ice cream on the side. Drizzle all with the chocolate caramel sauce and serve immediately.
Per Serving: 659 Calories; 41g Fat (53.2% calories from fat); 8g Protein; 74g Carbohydrate; 3g Dietary Fiber; 144mg Cholesterol; 168mg Sodium.

Posted in Breads, Desserts, on September 14th, 2013.

choc_zucchini_bread

Going on a cooking or baking frenzy is fun, sometimes challenging and tiring. I love trying new recipes (and if you didn’t feel the same, you probably would not be reading my blog), so when I needed to bring goodies for a women’s meeting, I went through the hundreds of to-try recipes I have in my “internet” cookbook arsenal. This is one, and coming up in the next week will be 2 others.

What I wanted were some varied baked things – not just cookies, or bars. Three other women were on my committee and they brought fruit, cold drinks and peanut butter & jelly treats (on bagels). Sometimes the hostess serves coffeecake, since the meeting is in the morning, but I’ve noticed that rarely do people take any of it. I thought finger food would be the best. First up is this easy zucchini bread, a sweet bread that used about 2 zucchini.

The recipe is simple enough, one devised by Peabody, over at Culinary Concoctions by Peabody. Way back in 2008. But who’s counting any of the recipes we set aside to make . . . some day?

You may recall that a few years ago I went through my ancient files – recipes dating from about 1962 to 1995. Within each of those folders were ones I’d made and ones to try (mixing them in the same folder was a bad idea), just divided into categories like salad, beef, veggies, etc. Once I retired in 1995 I started entering all of my favorite recipes into MasterCook and then throwing away the clippings. That took nearly a year, pulling some from those clippings, and many others from cookbooks with flags on the pages. But there were still hundreds – gee, maybe a thousand or more – clippings in the pocket folders. A few years ago I started systematically going through those folders again, tossing some and re-sorting them into sub-categories and returning them to the Pentaflex hangars. As time has gone on, I rarely even refer to those recipes anymore – maybe only every 3 months or so. That tells me I should get rid of them, Period. But gosh, is that ever hard! Don’t know if I can do it. To do so, I’ll have to go through them yet again. Sigh . . . so many recipes, never enough time. I seem to veer toward new recipes, either ones I find on the internet or in the hundreds of cookbooks I own. I could cook for 10 years with nothing but 4-5 of my newer cookbooks. Well, I will think about all that another day . . .

Back to this chocolate zucchini bread. Divine. Oh, I think that’s a no-no word in foodie culture. Bloggers use way too many superlative adverbs – yummy, luscious, delicious, fantastic, greatest, and we’re supposed to nearly forget about using an exclamation point. Oh dear. I’m guilty. Garrett McCord (from Vanilla Garlic) wrote up a post recently about not using the following words: nice, good, bad, great, unctuous (which he says has a totally different meaning than food writers [me included] may use it for) and better than sex. I don’t think I’ve ever used that last phrase, but undoubtedly I’ve used all of the others. But McCord cautions bloggers to clarify – if it’s nice, explain exactly what makes it nice. Or if it’s good, exactly how or why it’s good. I think I do that ever since I added the little blurbs at the bottom of my posts – the what’s good and what’s not. I’ve had a few of my friends tell me that they bypass all the paragraphs I write and simply go to the what’s good and what’s not to decide if they’re going read the recipe and/or print/save it. Or not.

What’s different about this bread is the addition of mascarpone cheese in the mixture. It also is a buttermilk based batter – I always like using buttermilk since it makes cakes and breads so very tender. This one included. My only difficulty was getting the very center cooked through. I used a different sized pan, so I expected the timing to be different than the stated recipe, but after researching all over the ‘net I’ve concluded that moist short (non-yeast) breads like banana bread and I’ll include this bread in the same category since it’s moist from the zucchini, should be baked to an internal temp of about 200°. Some recipes say 190° or even as high as 210° – and I baked mine to 190°, but only after the bread cooled and I cut into the very center, did I discovered that it wasn’t quite cooked, right down the center, inside that crack in the ridge and down about 1/2 inch or so.

The age-old test of whether a cake/bread is done, using the toothpick test, still seems to be a good one, though, if you don’t have an instant read thermometer.

What’s GOOD: loved this stuff. It has the heft of a bread, but it’s very tender (thin slices are not possible with this). It’s not a cake, though – maybe it’s something in between. The chocolate flavor is just right. And if you shred the zucchini finely (mine were a bit on the more-medium sized) you’ll not even see it. It freezes well. A real winner of a recipe, thanks to Peabody.
What’s NOT: nothing, whatsoever. Very worth making.

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Chocolate Zucchini Bread

Recipe By: Culinary Concoctions by Peabody (blog)
Serving Size: 16

3/4 cup unsalted butter — at room temperature
4 ounces bittersweet chocolate — chopped
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 cups zucchini — shredded unpeeled
3 large eggs
1/3 cup mascarpone cheese
1/3 cup buttermilk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
2 cups all-purpose flour

1. Heat oven to 350°.
2. Melt together butter and chocolate over medium heat in a double boiler.When melted remove from heat. Mix in mascarpone cheese until it melts in with the chocolate mixture. (I placed my metal Kitchen Aid bowl on top of a simmering pot of water and just melted the mixture right in the bowl; then the bowl went directly into my stand mixer without dirtying another pot.)
3. Place mixture into a bowl of an electric mixer fitted with paddle attachment. Mix in sugars, zucchini, eggs and vanilla on low speed until well combined.
4. In a large bowl sift together the flour, baking soda, baking powder, cinnamon and salt.Add half of the dry ingredients to the mixer bowl. Then add the buttermilk. Then add the remaining dry ingredients.
5. Spoon batter into 2 greased and floured 8×4-inch loaf pans. Bake for 35 to 45 minutes(about 20-25 minutes for mini loaves) or until toothpick inserted in center comes out clean. If you use an instant read thermometer, bake until the very center (toward the top) is 200°. The last part of this bread to finish baking is that center portion, inside the ridge crack. Cool 10 minutes on a wire rack. Remove from pans and continue to cool on wire rack.
Per Serving: 265 Calories; 15g Fat (48.1% calories from fat); 4g Protein; 32g Carbohydrate; 2g Dietary Fiber; 66mg Cholesterol; 111mg Sodium.

Posted in Desserts, easy, on September 12th, 2013.

choc_pistachio_bundt_cake

Does this cake look like it’s sitting on a mirror? It isn’t really – it just mounded high in my bundt pan and sits awkwardly on it’s top/bottom and it happens that the chocolate swirl just looks quite reflective. Anyway, this is one of those easy cake-mix concoctions, and a winner it is. Read on . . .

If I’d ever heard of this cake before, I don’t recall it. But I was intrigued after reading Bonny Wolf’s book, Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories. I wrote up a post about it – I loved the book. Loved Bonny Wolf’s creative writing and the fun, witty and interesting stories she writes. Included in the book were a smattering of recipes. As I searched the internet for info about this cake I discovered than the genesis of it was a Pillsbury bake-off for that tunnel of fudge cake. Remember that? This is reminiscent of that cake, but it does not have the lava cake oozing in the middle as the bake-off recipe did. That cake called for a buttercream frosting packaged mix that Pillsbury no longer produces. So bakers have devised other recipes. This definitely isn’t one of those, so don’t be confused here. This cake is just a chocolate pistachio swirl cake.

A couple of days ago I gave you the recipe for the chocolate syrup. Oh, what a revelation that was! Home made chocolate syrup. I used 2/3 cup of it in this cake. The yellow (or white) cake mix batter is mixed with a pkg of instant pistachio pudding (the dry stuff, makes the batter quite green), then you add in orange juice (that was a bit different), oil, eggs, water, etc. Part is poured into the pan, then the remaining is mixed with the chocolate syrup, poured on top, swirled with a knife and baked. The finished cake has virtually no green tint to it – maybe the heat baked out the color, but I’ll tell you, when I started, the batter was definitely green!

choc_pistachio_cake_cutNot wanting to over bake it, I researched the internal temp of baked cake – 190°. (Across the internet, recommendations varied between 190° and 214°, but the one suggesting the high temp was for a pound cake – I decided to go for the low temp.) So, with my oven at 350°, the cake took 55 minutes for me. I let it rest for 15 minutes, then inverted it. The recipe indicated to dust with powdered sugar. I didn’t do that part, as I was serving the cake at an outdoor music event (our local symphony performing music from Pixar movies) and we eat dessert at intermission, sitting in our seats along with cups of coffee and Bailey’s. Trying to dust with sugar at that point just would be too difficult. All 6 of us who had the cake raved about it though, with or without the sugar!

What’s GOOD: the cake is incredibly moist. The kind of moist that is hard to get outside of using a cake mix. It was quite easy to make. I did make the chocolate syrup (but you don’t have to) as well. The cake kept very well for several days. The chocolate flavor will depend entirely on the brand and type of cocoa you use. Mine was a higher fat Natural Dutch Process cocoa (24%) from Penzey’s. Or use Hershey’s Special Dark. Everyone liked the chocolaty flavor.
What’s NOT: nothing other than I don’t keep instant pistachio pudding on hand, so a trip to the market was required!

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Chocolate Pistachio Bundt Cake

Recipe By: Eating with Your Mouth Full, by Bonny Wolf, 2006
Serving Size: 12

18 ounce yellow cake mix — or white cake mix
3 ounces instant pistachio pudding mix
1/2 cup orange juice
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 teaspoon almond extract
3/4 cup chocolate syrup
Powdered sugar for garnish

1. Preheat oven to 350°.
2. Grease and flour a 12-cup bundt cake pan (or a 10-inch tube pan).
3. In a mixing bowl combine the cake mix, pudding mix, orange juice, water, eggs, oil and almond extract. With an electric mixer blend at low speed until moist. Beat for an additional 3 minutes at medium speed, scraping bowl occasionally.
4. Pour 2/3 of batter into cake pan. Add chocolate syrup to remaining batter. Mix well. Pour over batter in pan.
5. Run a knife through the batter to marble it. Bake for 50-60 minutes or until the internal temperature (using an instant read thermometer) reaches 190°.
6. Remove and rest on a rack for 15 minutes, then loosen edges with a blunt knife or a plastic spreader and turn over onto a cake plate. Sprinkle with powdered sugar if desired.
Per Serving: 343 Calories; 16g Fat (38.5% calories from fat); 4g Protein; 53g Carbohydrate; 1g Dietary Fiber; 72mg Cholesterol; 433mg Sodium.

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