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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. 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):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

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 Desserts, on August 7th, 2012.

rainier_cherries_560

You know it’s summer when cherries come into season. And right now, at Costco, they have the light fleshed Rainier (like Queen Anne) cherries in nice clear, clamshell boxes. Red, ripe, juicy and delicious.

It was a couple of years ago that I was reading one of my favorite food essay books, How to Pick a Peach by Russ Parsons (Los Angeles Times), that I decided to try one of his recipes (I’ve tried many) for a Bing Cherry Compote. I’ve made it numerous times since then, usually 2-3 times each summer, while cherries are in season. And I hope that I’ll have left at least one small 2-cup freezer container of them during the winter when cherries are nothing but a ghost in my mind. I love the stuff over vanilla ice cream.

rainier_cherries_bowlI’d heard that the Costco Rainier cherries were really tasty so I had my DH buy me 2 of the boxes (each box was probably about 4 cups). Did you know that: Rainiers are sweet cherries with a thin skin and thick creamy-yellow flesh? And that these cherries are very sensitive to temperature, wind, and rain. They’re a cross between a Bing and a Vans cherry, and about 1/3 of a Rainier cherry orchard’s crop is eaten by birds. No wonder they’re so precious. According to wikipedia, some Rainier cherries sell for $1.00 apiece (yes, a piece) in Japan. They’re so treasured! Wow.

Gee whiz, that photo is so pretty – sorry to make you look at two of them in one post, but I just decided it was too pretty to not!

The cherries sat in the refrigerator for a few days, and then I knew I needed to do something with them. But what? Well, first I pitted them with my olive pitter. That did take about half an hour. I decided to wing it – I used the flavorings from the Bing cherry compote that I love so much, and adapted it to the lighter colored and light flesh cherries. What I didn’t want was a dark-red syrup; it needed to be clear or nearly clear. So, I used a sweet white wine (an after dinner wine, actually) instead of red wine, and white balsamic vinegar instead of regular dark balsamic, and the same spices: cinnamon bark, allspice berries and whole cloves. I also added in a big pinch of lemon zest. And some sugar. That was it. I used the same method from before. It’s very easy to make – once you pit the cherries. And some folks don’t mind the pits – if you really want to make it easy just rinse them and cook them with the pits.

rainier_cherries_ice_creamOnce they simmer (covered) for 10 minutes or so, the cherries begin to break down. You don’t want them to turn to mush – you want each cherry to still have its integrity – but you want to cook that wine flavor into them just enough. You also want the cherry flavor to leap through the syrup, which it does. The syrup is winey-briney (by brine I don’t mean salty) and it’s so good I could almost drink it as a liqueur! Altogether lovely.

What I liked: everything about it. I mean, it’s sweet cherries – I adore them, and they’re just so delicious over ice cream. The syrup is sublime.

What I didn’t like: nothing whatsoever. It’s a winner.
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Rainier Cherry Compote

Recipe By: My own concoction, but adapted from a
Russ Parsons recipe, How to Pick a Peach

Serving Size: 10

2 pounds cherries — Rainier type
1 1/3 cups sweet white wine — a sweet Riesling, or Sauternes, or late harvest something
1 1/2 tablespoons white Balsamic vinegar
2 tablespoons sugar — or Splenda
1 stick cinnamon — about 1 1/2 inches long
2 whole allspice berries
2 whole cloves
1 teaspoon lemon zest

1. Pit the cherries and use only perfect ones for the compote. Place them in a very wide skillet, so there is only one layer of cherries (use 2 pans if needed). Add the white wine, Balsamic vinegar, sugar, cinnamon, allspice, cloves and lemon zest.
2. Bring to a boil, stirring to dissolve the sugar, reduce heat, cover and simmer over very low heat for about 10 minutes until the cherries still hold their shape, but are medium-soft to the touch. Allow to cool to room temp, remove the spices (discard them) and place in a sealing container. Allow to chill for a day or so before using, if possible – to let the cherries soak with the winey syrup. These freeze well – make sure all the cherries are submerged in syrup as best you can. Serve over vanilla ice cream.
Per Serving: 82 Calories; 1g Fat (9.9% calories from fat); 1g Protein; 15g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 7mg Sodium.

Posted in Desserts, Healthy, on August 5th, 2012.

buttermilk_peach_ice_cream

The title is a little bit of a misnomer – it really should be something like Buttermilk Peach Sorbet, or Buttermilk Peach Ice or maybe Peach Sherbet. Not a name with “cream” in the title since there isn’t any cream in it. But we lump all kinds of these frozen confections under “ice cream”  whether they’re made with cream or milk or whatever.

If peaches are still in season around your home, do make an effort to go get some gorgeously ripe peaches, peel them and briefly cook them in a little water, then freeze packets of it. You can then make summery ice cream any month of the year. I just hate to take up valuable freezer space with frozen peaches. My freezer is something of a problem – it’s FULL. And I mean FULL. I could probably get a few frozen chicken breasts in there, and maybe a few very flat things. But that’s about it. I am trying, really I am – to defrost and eat things out of the freezer but then I find some new thing that has to go in there. If I had a full-on stand-alone freezer in the garage it would probably be full too. I need a 12-step program for me and my freezer problem. Want to start one?

Anyway, back to this dessert. The recipe came from Rick Rodgers. I’ve had it for several years, I think, but hadn’t gotten around to making it. But with peaches on the kitchen counter, well, this is what I did with them. I DO want you to read the nutritional info about this recipe – it’s really super low calorie and has a TRACE of fat in a serving. Is that great, or what?

If you’re expecting this to taste rich and creamy like HäagenDazs, it won’t be. It’s more like ice milk. I think you need to be “of a certain age” to remember ice milk. My mother used to buy it all the time (this would have been the 1950’s) when I was growing up, but I don’t think I’ve seen it in years. I read online that it went “out” in the 1960’s when low-fat milk was produced. My dad had a passion for ice cream in any way, shape or form. In his 80’s he had to start eating sugar-free, but he still loved it. We all kidded him because after eating a small bowl (my mother would never serve a big bowl of it) he’d systematically scrape his spoon up the sides, from the bottom center and up, all the way around, until he’d made a full circle. My dad was an engineer, so we’re not talkin’ a few scrapes, I mean maybe 20-30 per bowl. To get every single, solitary, last drop. If there’s a gene for ice cream, I’ve at least inherited some of his passion for the stuff. I try not to indulge, but I do. This recipe makes it a heck of a lot better for me/us.

Wanting to make this particular one more eating-friendly for my diabetic hubby, I made it with half Splenda. I DID use the 1/2 cup of brown sugar, though, in the mixture, because brown sugar has a unique caramel-like taste and I’d never thought about using brown sugar with peaches. It’s a match made in heaven, I’m telling you!

It’s a simple recipe to make – don’t forget to add the almond extract – that’s also a little bit different, and I loved the taste of it. It’s not overpowering but just adds another layer of flavor. The recipe indicates you can make this without an ice cream machine. I did use mine, and when it first came out it was soft in texture, but once frozen for a few hours it was almost rock hard. So my only suggestion about this recipe is: let it sit out for about 20+ minutes before trying to scoop it. That’s what I had to do to get the photo up top. If you’re willing to eat a more icy type “ice cream,” and want the low in fat and calorie type, this may be a new favorite for you. Given the choice of this and full fat, well, of course the full-fat has better flavor, but if you want to cut back, give this one a try.

What I liked: the brown sugar and almond extract add great layers of flavor in this. Just don’t expect it to be soft, scoop-able like ice cream – it’s more icy or sherbet-like. We loved it. Next time I am going to add 2 T. of Peach Pucker Schnapps to the mixture (any alcohol added to home made ice cream helps with the scooping ability), not only for the softness aspect of it, but also to add even more flavor (although it doesn’t really need it – it’s full of peachy flavor as it is).

What I didn’t like: having to let it defrost for 20+ minutes is a bit of a nuisance, that’s all. Otherwise, nothing.

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Peach-Buttermilk Ice Cream

Recipe By: Adapted slightly from Rick Rodgers’ website
Serving Size: 10
NOTES: Can be done without an ice cream machine – freeze a 9 x 13-inch metal baking pan. An ice cream maker gives the best results, but you can make it in the freezer if you wish. (The texture will be somewhat gritty, but it will taste fine.) The Schnapps in the recipe isn’t really needed – but next time I make this I’ll put it in because it may help with the scooping – once this freezes solid it’s rock hard.

2 pounds peaches — ripe (4-6 depending on size)
1/2 cup granulated sugar — (I used Splenda)
1/2 cup packed light brown sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups buttermilk
2 tablespoons Peach Pucker Schnapps — (this is my suggestion – not in the original)

1. Bring a large pot of water to a boil over high heat. Add the peaches and cook just until the skins loosen, about 1 minute. (If the skins are stubborn, the peaches aren’t as ripe as you thought, so remove them and pare off the skin with a sharp knife.) Using a slotted spoon, transfer to a large bowl of iced water and let stand until cool enough to handle. Discard the skin and pits and coarsely chop the peaches. Transfer to a food processor.
2. Add the sugar, brown sugar, lemon juice, vanilla, the almond extract and purée. (If using Peach Pucker Schnapps, add that into the bowl too.) Transfer to a large bowl. Stir in the buttermilk.
3. Transfer to the container of an ice machine and process according to the manufacturer’s directions. Pack the ice cream into an airtight container, cover and freeze for at least 2 hours to allow the ice cream to ripen and harden before serving. Leave out at room temp for about 20+ minutes to get it soft enough to scoop, as it freezes rock hard.
Per Serving: 131 Calories; trace Fat (3.2% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 2mg Cholesterol; 56mg Sodium.

Posted in Desserts, on July 30th, 2012.

wattleseed_ice_cream

Ever heard of wattleseed, or wattle seed (one or two words, you’ll see it both ways)? It’s the seed from a specific type of Australian acacia shrub. It’s not a variety grown anywhere but Australia, otherwise I’m certain we’d have  wattle seed on our spice shelves.

wattleseedflowersMy daughter-in-law brought me a very small package of  several Australian herbs and spices some years ago after a trip, and I’d planned on using all of them, but we had a bug infestation in my pantry, and they loved the wattleseed and everything else in the other packages too.

So it wasn’t until we visited Australia a couple of years ago and I sought out some wattleseed (not on every grocery store shelf, I discovered) that I now have some to try. I’d intended to make something with it right away, but I stored it in a jar and promptly forgot about it. The picture at left was taken near Hobart, Tasmania, and shows my DH’s hand holding the acacia flowers out in the sunlight. The seed pods from this shrub were and still are harvested by the Aboriginal people in Australia. They use it in a variety of cooking methods – in a drink – in stews. Eventually non-Aboriginal people discovered the interesting flavor profile it has, and began using it in other (mostly dessert) dishes.

ground_wattleseedWhen we were in Australia we ate some wattleseed gelato. Oh my goodness, was it ever good. Tasting it, it conjures up hazelnut and vanilla  on my taste buds. It has tiny dark and light flecks in it which look something like the tiny seeds in a vanilla bean. It’s the kind of mottled color of ground coriander (see picture at right), but bears no flavor resemblance. Some people taste chocolate and coffee in it too. I’ve not found any source for ground wattleseed here in the U.S. (although I read somewhere that any U.S. grown wattleseed is poor quality and not worth buying – I haven’t found it in any case). Here’s a link if you’re wanting to buy this from Vic Chericoff, the man who really put wattleseed on the world culinary map in the 1980’s. Maybe one of our friends will visit Australia sometime soon and I’ll be able to ask them to buy it for me – although as I mentioned, we had trouble finding it. My DH was so patient with me – we walked all over a farmer’s market in Melbourne trying to locate some – finally did at a butcher shop, of all places. They said they used it for a particular kind of seasoned roast.

Anyway, after all that info about wattleseed, let’s get to the recipe, okay? The only recipe I had was wattleseed ice cream which I researched a couple of years ago after we returned from Australia. Going online I also found a recipe for a cake, which I made, and will post here in a few days – it was kind of like a pound cake using wattleseed and citrus. There aren’t lots of recipes for the spice, surprisingly. There is a short list here, and here. You may not remember a post I did from our trip to Australia about the ANZAC biscuits – I wrote up a recipe provided by our Aussie guide’s sister who brought a plate full of them to our tour bus when we stopped near where she lives in New Zealand (they’re cookies developed during WWII to ship to soldiers at the front because they’re sturdy and because they couldn’t get eggs and butter during the wartime shortages, yet they’re still very popular today). Anyway, I did find several wattleseed ANZAC biscuit recipes.

Some years ago Emeril made wattleseed ice cream on one of his Food Network shows, and it’s his basic recipe I used, although I did make a couple of changes. Vic Chericoff mentions Emeril’s recipe on his website and makes suggestions like not adding vanilla, as he feels it’s redundant since wattleseed has vanilla undertones all by itself. He also doesn’t think you should strain the custard mixture of all the wattleseed segments because they add a lot of color and interest to the ice cream. I used a really fine-mesh strainer and most of the seeds still went through it, which was fine. Usually you strain the ice cream base because you want to remove any possible egg “stuff.”

When you use wattleseed, you want to extract as much flavor as possible, hence adding the ground wattleseed to the cream you scald helps accomplish that. Other than wattleseed, the base mixture is very similar to every other egg-based ice cream base you’ve made. In my case I poured the base into a plastic bowl, nestled it into a bigger bowl filled completely with ice, then I added another bowl on top filled with ice – all this to chill it faster. And chill it below 38°. Chilling the base as fast as possible doesn’t allow for as many ice crystals to form (makes for smoother ice cream).

So, after making the ice cream base – and chilling it quickly, I made it in the ice cream machine. Since it was so cold, it only took about 40 minutes. I scooped it out into a quart-sized plastic container and froze it. When I served it about 3 hours later it was still slightly soft and smooth in the middle – made for easier scooping.

Serving it to our friends Cherrie and Bud, who have never been to Australia, and had never heard of wattleseed, they were blown away. I mean blown away by the taste. Dave and I relived our Australia visit too.

What I liked: well, there’s no question I like this stuff or I wouldn’t have run all over in markets throughout Australia trying to find wattleseed! Good. Tasty. Ah yes. I have just enough to make one more wattleseed something and it will be ice cream. Wattleseed has such a unique flavor spectrum. It’s worth seeking out somehow. Any of your friends going to Australia? Get them to buy you some! Buy me some too, okay?

What I didn’t like: well goodness – nothing at all. Loved it! As long as you can find wattleseed!

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Wattleseed Ice Cream

Recipe By: adapted from Emeril Legasse (food network)
Serving Size: 12
NOTES: Don’t serve this with anything too powerful in flavor as you want to taste the wattleseed. If you don’t have wattleseed, don’t even make this ice cream – it’s just a vanilla type plain ice cream base but it’s a neutral flavor so the wattleseed nuances will shine through.

2 cups half and half
1 cup heavy cream
1 cup fat free half-and-half — [I used Trader Joe’s]
2 tablespoons ground wattleseed
1 teaspoon vanilla extract
1 teaspoon wattleseed extract — [optional – I don’t have this ingredient]
1 cup sugar
1 pinch salt
5 large egg yolks

1. In a nonreactive saucepan, combine the half-and-half, cream and fat free half and half, powdered wattleseed, vanilla, wattleseed extract (if using), sugar, and salt, over medium heat. Bring the cream to the boiling point to scald it. Remove from the heat.
2. Beat the egg yolks in a large bowl. Add the cream mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture into a saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Strain the mixture through a fine mesh sieve (optional).
3. Chill the custard mixture in a bowl with ample ice to bring it down in temp (below 38° which is the temp for standard refrigeration) if possible. Pour the custard into the ice cream machine and follow the manufacturer’s instructions for churning time. Scoop into a plastic container and freeze solid, about 3-4 hours.
Per Serving: 225 Calories; 14g Fat (57.0% calories from fat); 3g Protein; 21g Carbohydrate; 0g Dietary Fiber; 131mg Cholesterol; 58mg Sodium.

Posted in Desserts, on July 14th, 2012.

unbelievable_choc_cake

Ah, chocolate cake. What’s there not to like? Yet I was intrigued with this recipe because it’s from a diet type book. In reading the introduction to this recipe Marlene Koch mentions that this recipe has been in every single one of her cookbooks because she LOVES this cake, and she doesn’t want us to give up eating the things we love – hence the subjects of two of her most recent cookbooks about Eat More of What You Love.

We were invited to some friends of ours for dinner and I offered to make this cake – I’d just been reading the recipe and needed an excuse to try it. The cake is a cinch to make – you mix it up in the bowl with a whisk. No electric mixer required. Just some wrist and arm power. The sweetening is a little bit of brown sugar (real) and mostly Splenda, which makes it diabetic friendly for my DH, although there are still a significant number of carbs in this cake, which is what Type 1 diabetics need to count.

It bakes a very short time – only 16 minutes for me, though the recipe says 18-20. I used a 9-inch round cake pan since I don’t own an 8-inch square pan anymore. An 8-inch square pan is about the same volume as a 9-inch round pan, so I made no adjustments other than checking on the cake a few minutes early.

Any. . way . . . the cake. Once cooled enough I inverted it onto a rack to cool completely. A couple of hours later I mixed up the frosting (you don’t have to make the frosting part – although I highly recommend it –  just sprinkle with powdered sugar if you’d prefer). If you followed Marlene’s frosting recipe you’d be using low fat cream cheese (I didn’t have any of that) AND you’d use light whipped topping too (I didn’t have that either). What I did have was a tub of Cool Whip in the freezer that I’ve had in there for 6 months. The frosting is sweetened with Splenda too, and flavored with Dutch process cocoa. It’s easy to make with a hand mixer and was cinchy to frost on top, especially with an offset spatula. It was downright delicious right out of the bowl. I recommend you make the frosting and leave it in the refrigerator until you’re ready to serve. It’s very easy to spread on the cake. Once frosted, though, it will need to be chilled if you have left overs.unbelievable_choc_cake_slice

AND, the result? Gosh, it was fantastic. Instead of repeating everything, I’ll just go to my usual bottom-line thing:

What I liked: the fact that I could eat a nice sized piece of chocolate cake – with frosting – and not feel guilty! There’s LOTS of chocolate flavor. It’s intensely chocolate, actually. And I just loved-loved-loved the frosting. It makes the cake in my opinion.

What I didn’t like: if I have to be brutally honest, I’ll tell you that I could taste the Splenda in it. It has a sweet aftertaste. But in comparison with eating a full-fat and full-calorie piece of frosted chocolate cake, this is absolutely stupendous. Don’t make it without the frosting, though. I think it is just the best part of it. Will I make it again? Yes, I definitely will.

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Unbelievable Chocolate Cake with Chocolate Cream Cheese Frosting

Recipe By: Marlene Koch, More of What You Love
Serving Size: 9 (maybe 10 if in round pan)

1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1 cup Splenda granular
1 cup buttermilk
1 1/4 cup flour — cake, white, enriched, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup Dutch process cocoa powder
1/4 cup hot water
2 teaspoons powdered sugar — (ideally use the Frosting below and omit the powdered sugar)
CHOCOLATE FROSTING:
4 ounces light cream cheese — softened
1 cup Splenda Granular
1/4 cup Dutch process cocoa powder
2 cups Cool Whip Lite® — divided use

1. Preheat oven to 350°.
2. In a large bowl, whisk together the oil and the egg for 1 minute until the mixture is thick and frothy.
3. Add the vanilla, brown sugar, and Splenda, and beat with the whisk for 2 more minutes until the mixture is thick and smooth and the sugars have been thoroughly beaten into the mixture. Add 1 cup buttermilk and mix.
4. Using a sifter or a metal sieve, sift the flour, baking powder, baking soda, and cocoa powder into the liquid mixture. Whisk vigorously for 1 to 2 minutes until the batter is nice and smooth.
5. Pour the hot water into the batter and whisk one more time until the batter is again nice and smooth. The batter will be thin. Pour the batter into a cooking spray coated 8×8-inch cake pan and tap the pan on the counter to level the surface and to help remove any air bubbles.
6. Bake for 18 to 20 minutes or just until the center springs back when touched and a cake tester or toothpick comes out clean. Do not overcook. Remove the cake from the oven and cool.
7. If using without frosting, just before serving, sift powdered sugar over cake.
FROSTING:
1. In a bowl combine the light cream cheese, Splenda and cocoa powder. Mix on low speed with hand mixer until mixture is smooth.
2. Add a cup of Cool Whip and use mixer to blend it in until mixture is completely smooth.
3. Using a spatula, fold in the other cup of Cool Whip until no streaks are visible. Frost top of chocolate cake out to edges. Chill. In a perfect world I would mix the frosting ahead of time and keep it chilled, then frost the room temp cake just before serving.
Per Serving: 238 Calories; 12g Fat (43.5% calories from fat); 6g Protein; 28g Carbohydrate; 2g Dietary Fiber; 32mg Cholesterol; 316mg Sodium.

Posted in Desserts, on June 26th, 2012.

date_cake

Do you like dates? I do and I don’t. They’re almost too sweet to me (like candy, and I really eat very little candy – now cookies, that’s another story) and yet dates impart a unique flavor to things. Like this easy cake I made recently for a Moroccan dinner.

You can count on one hand (maybe even one finger!) the number of date recipes on my blog. The only one that comes to mind is a delicious Celery, Date, and Pecorino Salad. It’s really tasty and such an unexpected combination. This recipe – Phillis Carey made it as part of a Moroccan dinner recently – and I’ve now made the entire menu here at home. So you’ll be seeing a bunch of Moroccan recipes in the next week or so.

The cake is very easy to make – probably the hardest thing to be done is chopping the dates. They’re sticky – I found scissors worked best, and I just cut the date flesh away from the pit. Those big Medjool dates (it took 9) are so flavorful. The cake is an easy mixture of the usual stuff, and at the end you fold in the dates and walnuts. Bake for 30 minutes. Done.

date_cake_orange_cream

Dates and oranges have one of those natural affinities, so those are some blood oranges, actually, that I sliced and dosed with a bit of honey and cinnamon. The heavy cream can be whipped up a few hours ahead (and mixed with some orange zest and honey for sweetening). Slice in wedges and serve with a few slices of the oranges and a big dollop of the whipped cream.

What I liked: how easy the cake was to make – as I mentioned – the most tedious thing was chopping up the dates. Even slicing a few oranges was easy and the whipped cream? Oh gosh, don’t not make that part – the cream is what makes it!

What I didn’t like: can’t think of a thing!

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Date Cake with Fresh Orange Slices and Orange Honey Cream

Recipe By: Phillis Carey, 2012
Serving Size: 8

CAKE:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup unsalted butter
1/2 cup sugar
4 large eggs
1/2 cup milk
1 teaspoon vanilla
1 cup dates — pitted, chopped (about 9 large Medjool)
1/2 cup walnuts — chopped, toasted
SLICED ORANGES:
3 whole navel oranges — (I used blood oranges)
3 tablespoons honey
2 teaspoons ground cinnamon
ORANGE HONEY CREAM:
1 cup heavy cream
3 tablespoons honey
1 teaspoon orange zest
Mint sprigs for garnish

1. CAKE: Preheat oven to 325°. Butter a 9-inch cake pan and line with a circle of parchment paper; butter the paper. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, nutmeg and cloves).
2. Cream the butter and sugar together with a mixer. Beat in the eggs, one at a time. Alternately add dry ingredients and milk (mixed with the vanilla). Stir in dates and walnuts and pour into pan. Spread top evenly.
3. Bake for about 30 minutes or until a toothpick stuck in the center comes out clean (internal temp was 167°, lower than for most cakes). Run a knife around the outside edge to loosen cake from sides. Cool 10 minutes on a rack. Turn cake out, discard parchment and place cake right side up on cake rack to cool.
4. ORANGES: Zest one whole orange and reserve for Orange Honey Cream. Cut peel and pith from all the oranges, then slice across into 1/4 inch thick slices. Arrange slices on a plate. Combine the honey and cinnamon and drizzle it over the oranges. Toss oranges gently with your hands and chill oranges until serving time.
5. CREAM: Whip cream until it begins to thicken. Add honey and orange zest and continue to beat until stiff.
6. Serve cake wedges with oranges alongside the cake (or slightly under it) and top each slice with a large dollop of the whipped cream. Garnish each serving with a mint leaf (stand it up in the cream, leaning against the cake slice).
Per Serving: 542 Calories; 30g Fat (48.4% calories from fat); 9g Protein; 64g Carbohydrate; 4g Dietary Fiber; 180mg Cholesterol; 252mg Sodium.

Posted in Desserts, on June 18th, 2012.

peach_ice_cream

With peaches in season, and as tasty as I’ve tried in a long while, I yearned for some creamy peach ice cream. I tried a new recipe, herewith . . .

The half-flat of peaches came from Costco. That great company called I Am Ripe. I think there were 12 in the box. But no, they really weren’t ripe the day we bought them. It took a few more days, and they were just exquisitely juicy. Every single peach was perfect – no blemishes or bruises. Using David Lebovitz’s book, The Perfect Scoop, I followed his peach ice cream recipe. First I meisermeister closeup 350peeled the peaches – peeled them, using my Messermeister Pro Touch Serrated Swivel Peeler that will peel fresh peaches (and apricots, even ripe tomatoes – if you don’t have one of these, you should). I peeled them over the saucepan I’d cook them in so I wouldn’t lose any of the juice. These peaches are clings, so I ended up having to cut the flesh from the pit. Water was added and the peaches were simmered gently for 10+ minutes, until tender.

Actually, I’d planned on making two batches (since I had so many peaches), so I doubled the amount of peach puree I made. If nothing else I thought I could freeze the puree to make another batch of ice cream in a couple of months when there won’t BE any peaches. If you end up doing what I did – then you’ll want to make a double batch of the puree too – just save half of it. I actually added the sugar to the peaches so I could do that. I improvised slightly!

ICE CREAM TIP:

The colder the “custard” before you start, the fewer ice crystals will form during the ice cream freezing process. Meaning you’ll have smoother, creamier ice cream. An ah-ha moment for me!

The peaches were whizzed up in the food processor to actually make the puree, cooled, then I made the ice cream mixture. This one doesn’t require a custard (eggs) so it was easy enough to combine. I chilled it for several hours. It was recently I was watching a food program on TV about the chemistry of ice cream and learned something important. Even though I happen to have an ice cream machine that doesn’t require freezing the bowl first (so I could put the mixture in there at any temp), the COLDER the mixture is BEFORE you put it in the ice cream machine the less ice crystals you’ll get during the freezing process. Therefore, the smoother the ice cream will be. Makes sense, and this batch certainly worked that way. If you’re new to my blog and don’t know about the ice cream machine I use, click over to this blog post which will give you plenty of info about it – as well as the recipe for my all-time favorite ice cream, Lemon Velvet Gelato.

peach_ice_cream_beatersOnce the ice cream was done (took about 55 minutes in my machine) I scooped it into a big bowl with a cover and stuck it in the freezer overnight. I’ve learned now that I must take the ice cream out of the freezer about 15 minutes before I want to scoop it – otherwise I just can’t – it’s too cold/solid.

In the cookbook it was suggested that you serve the ice cream in individual bowls and slice additional peaches on top. I’d figured on doing that, but then I got an idea and went with it. I used small glass cups, crumbled up some vanilla meringue cookies (Trader Joe’s brand that I’ve had in my pantry for at least a year) and layered a little bit peach_ice_cream_balsamic_glaze_meringuesof cookies, some ice cream, more cookies, a few more meringue crumbs. We had a guest for dinner that evening and I made these you see pictured – those did have sliced peaches. But the next evening when our son and his family were here – THEN, my epiphany happened – I used the crumbs, the ice cream, and some of the peach puree, drizzled it on top (instead of fresh peach slices). THEN I drizzled just a little bit of balsamic glaze (Trader Joe’s brand that just lives in my refrigerator) on top of that. Oh my goodness was that good! I’ve box bordered the recipe below if you’re interested – it’s not exactly a recipe, but just a suggestion.

Even our 4 year old grandson ate it with relish. We all liked it a LOT. So easy to make, and the meringue cookie crumbles give the dessert some nice crunch/texture.

What I liked: the overall peach flavor; how easy the mixture is to make, although you do have to cook the peaches a bit; and, the fact that this is a dessert you can make the day before! Yippee. It made both evenings we entertained so easy to serve the dessert. The other thing I liked was that each serving contained a small amount of ice cream – smaller than if I’d served it by itself. I thought that was a good thing – less fat, calories, etc.

What I didn’t like: can’t think of a thing. I’ll be making these layered desserts again. And again. As long as I’ve got peaches! And peach ice cream. Maybe another visit to Costco is in order just so I can make more than one batch of the puree . . .

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Peach Ice Cream

Recipe By: David Lebovitz, The Perfect Scoop
Serving Size: 7
Serving Ideas: For a nice addition, slice some additional peaches to serve on top of the ice cream. An idea for serving: crumble up some vanilla meringue cookies (Trader Joe’s), layer these crumbs with the peach ice cream, then scoop on some of the peach puree (I made a double batch of the puree itself so I had extra), then drizzle on top a bit of sweet balsamic glaze (balsamic vinegar that’s boiled down to almost a syrup – available at Trader Joe’s, but you can make it yourself too.
NOTES: If you don’t have a Messermeister serrated peeler (which will peel even ripe peaches), cut a tiny X in the bottom of the peach, just through the skin and lower them into a pot of boiling water for about 20 seconds. Drain, shock the peaches in cold water and the peel should come right off with a knife.

1 1/2 pounds fresh peaches — about 4 large, or 3 extra large
1/2 cup water
3/4 cup sugar
1/2 cup sour cream
1 cup heavy cream
1/4 teaspoon vanilla extract A few drops fresh lemon juice (I added about 2 teaspoons)

1. Peel the peaches over the saucepan you’ll cook them in (so you keep all the juice). Using a paring knife, cut chunks from the pit. Discard both peel and pits. Add water and bring to a boil. Reduce heat and simmer covered, stirring once or twice, until peaches are soft, about 10 minutes.
2. Remove from heat, stir in sugar, then allow to cool to room temp.
3. Puree the cooked peaches in a food processor (including any liquid) with the sour cream, heavy cream, vanilla and lemon juice until smooth, but with a few peach chunks visible, if possible.
4. Chill this mixture thoroughly in the refrigerator (the colder it is when you put it in your ice cream machine the smoother it will be – ice crystals will form quicker the warmer it is). Freeze in your ice cream machine according to the manufacturer’s directions.
Per Serving: 268 Calories; 16g Fat (52.3% calories from fat); 2g Protein; 31g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 22mg Sodium.

. . . printer-friendly PDF for the below layered dessert

Peach Ice Cream Layered Dessert

Recipe By: My own design.
Serving Size: 4
Description: Not exactly a recipe, just suggestions!
NOTES: By all means, use your own proportions. It’s the flavor combination you’re after!

8 vanilla meringue cookies, crumbled (Trader Joe’s, 2 per serving)
2 cups peach ice cream (1/2 cup per serving)
1/2 cup peach puree (about 2 T per serving, from the peach ice cream recipe above)
Drizzle of balsamic glaze (sweet, reduced balsamic vinegar, Trader Joe’s)

1. If using home made ice cream, allow it to sit out at room temp for 10 minutes or so to soften, so you can scoop it easily.
2. Into small dishes sprinkle a few of the meringue cookie crumbs. Top with the ice cream.
3. Spoon portions of the peach puree on top of the ice cream, then sprinkle with the remaining meringue cookie crumbs.
4. Drizzle the top with about 2 teaspoons of balsamic glaze. Serve.

Posted in Desserts, on May 27th, 2012.

blackberry_whitechoc_almond_fool

A fool – mostly it’s whipped cream and fruit. This one has white chocolate in the creamy part and some crème de cassis in the blackberries. It’s very easy to make. Photo from the Food Network.

A fool is a British concoction. Sorta, kinda, like Eton Mess, except it doesn’t have any meringues crumbled up in it, nor does it have ice cream. The Brits are experts at these kind of creamy, fruity desserts, and this one is no exception. I got it at a cooking class with Phillis Carey, but it looks like it’s from Bobbie Flay, on the Food Network. And their photo was ever so much better than mine, so I’ve used theirs.

How easy is this? You whip up heavy cream with sugar. Meanwhile you melt some white chocolate and add that into the whipped cream (once it cools). The fruit – the blackberries – are mixed with sugar and crème de cassis and allowed to macerate, which brings out the juice. A few hours before you’re ready to serve it, you’ll just spoon layers of this into serving dishes and garnish with chopped almonds and fresh mint. Bobbie Flay used hazelnuts instead of almonds – that’s the only difference. Chill this a bit and serve. Very delicious.

What I liked: the combo of the creamy layers and the blackberry layers. Very soothing dessert. Easy too. Just make sure you’ve got good blackberries to start with.

What I didn’t like: gee, nothing, really.

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Blackberry White Chocolate Fool with Toasted Almonds

Recipe By: From a Phillis Carey cooking class, 5/2012
Serving Size: 4

4 cups blackberries — fresh only
1/4 cup sugar — plus 3 tablespoons
1/4 cup cassis
1 1/2 cups heavy cream — very cold
3 ounces white chocolate — melted
1/4 cup almonds — toasted and chopped (or hazelnuts)
Mint leaves for garnish

1. Place berries in a large bowl. Add 1/4 cup sugar and 2 tablespoons cassis, stir well, and let sit at room temperature for 30 minutes. Remove half of the berries and mash with fork until pureed. Strain the mixture into a bowl.
2. Whip heavy cream, 3 tablespoons sugar, and 2 tablespoons cassis in a large bowl until stiff peaks form. Fold in the white chocolate and strained puree and chill for 1 hour.
3. Layer goblets with berry-cream mixture and whole macerated berries. Sprinkle with chopped almonds and garnish with mint.
Per Serving: 633 Calories; 45g Fat (62.9% calories from fat); 5g Protein; 55g Carbohydrate; 10g Dietary Fiber; 122mg Cholesterol; 38mg Sodium.

Posted in Desserts, on May 9th, 2012.

craggy_chocolate_cake

Well, you chocoholics out there, this one’s for you! Biting into this very chocolatey cake has you biting down on chocolate air. It’s so very light. Veddy French too.

You know, there’s just something about chocolate and whipped cream. Together as a pair –  it’s made in heaven in my book. In my culinary opinion! I was pretty sure I was going to like this cake when I watched Laura Calder make it (she has the show on the Cooking Channel called French Cooking at Home). I was having a chocolate craving (which occurs with some regularity but I don’t succumb to it very often). In any case, when I went online to read the recipe on the network’s site, Laura described at the end to “serve with a drift of whipped cream.” That did it for me. The word drift. It conjured up all kinds of mouth-watering visions of a bite of chocolate heaven. Had to try it.

It’s not difficult at all to make, although it does require one bowl to whip up the egg yolk mixture, another bowl to whip the egg whites, and a pan to melt the chocolate and butter (a double boiler, or a bowl set on top of softly simmering water). Then it requires the 8-inch springform pan, of course. Parchment papered on the bottom, then greased and floured too. So it takes a few dishes, I’ll admit.

craggy_choc_cake_collageWanting to make it sugar-friendly for my DH, I used half sugar and half Splenda, which worked out just fine. But then there’s also sugar in the chocolate. I’m glad my MasterCook program will tell me/him how many carbs are in a slice.

I suppose this cake is a kind of sponge cake (because egg whites are whipped) but it’s not really the same proportions. It’s kind of like a soufflé cake too. At any rate, you combine the chocolate/butter mixture and the egg yolks, then gently fold in the whipped egg whites and pour it into the prepared springform pan. I left just a few wisps of egg white visible, and they baked a different color – you can see it toward the top of the cake in the upper photo. So make sure you stir in all the whites so none are visible.

Once baked you can almost watch the cake sink in the middle as it cools – that’s when some of those craggy top pieces are formed. I let it sit for about an hour (after I’d swiped a thin blade around the outside edge so none of the cake would stick). It was still warm when I hand-whipped just a little bit of whipped cream and set that drift on top. It was heavenly. Absolutely heavenly. Even with half Splenda – I couldn’t tell the difference.

What I liked: oh my – the heavenly SOFT texture of the cake. It’s almost molten when it’s warm, but yet it’s not liquid at all. Served warm it just slips into lightness in your mouth. Not literally, because it has a distinctly chocolate feel to it. The next day, though, the cake was more like a tender soufflé cake. I’d definitely eat it warm – for me anyway, it was infinitely better. With the leftovers I heated each slice in the microwave for 15 seconds. Just right.

What I didn’t like: only one thing and it was my own fault – I didn’t quite mix the egg whites in thoroughly enough – those areas cooked differently and had a different texture. Just mix thoroughly, that’s all. No streaks of egg white.

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Craggy Chocolate Cake

Recipe By: Linda Calder, French Cooking at Home (cooking channel)
Serving Size: 8
NOTES: The top of the cake will sink as it cools – no worries – that’s also the way it’s supposed to.

7 ounces chocolate — 70%, chopped
7 ounces butter — softened
4 large eggs — separated
1 cup sugar — [I used half Splenda}
Sweetened or flavored whipped cream

1. Heat the oven to 375°. Line with parchment, grease, and flour an 8-inch springform pan.
2. Melt the chocolate gently over a water bath, and then beat in the butter a piece at a time until smooth. In a separate bowl, beat the yolks with 1/2-cup sugar until thick, pale, and ribbony. In yet another bowl, beat the whites to soft peaks. Scatter over the remaining 1/2-cup sugar and beat to a stiff meringue.
3. Slowly whisk the chocolate mixture into the yolk mixture. Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula. Definitely fold thoroughly – no streaks of white as they will bake differently. Pour the batter into the prepared pan and bake 50 minutes.
4. Remove from the oven. Run a knife around the outside edge, then let sit until cool. It will sink down and the top will crack, appealingly. Serve with a drift of slightly sweetened whipped cream, flavored with vanilla, rum, or orange flower water.
Per Serving: 437 Calories; 31g Fat (61.2% calories from fat); 4g Protein; 40g Carbohydrate; 1g Dietary Fiber; 160mg Cholesterol; 244mg Sodium.

Posted in Desserts, on April 27th, 2012.

choc_rasp_pudding_cake

When I was served this cake the other day at a cooking class my mind went “ding-ding.” I’ve had this before. I’ve made this before. Surely it’s already on my blog? When I got home from the class I went to my recipe index to look. Hmmm. No, couldn’t find it. That was odd. It should be on my blog since it’s such a great dessert. A layer of chocolate stuff on the bottom (that becomes a kind of frosting once you invert it), then a rich and tasty chocolate cake. Chocolate sinfulness!

Well, the next day I was on the phone with my friend Linda, and mentioned it. She said, “oh yes, you made that cake for me once and gave me the recipe.” In fact, Linda has made it a couple of times herself. Sure enough, I found the recipe – it was right where it should be, but it had no photo attached. That meant just one thing – I’d gotten this recipe before I started my blog. So, we’re fixing that error right now. I compared the two recipes – from Tarla Fallgatter (the older recipe I already had) and the new one from Linda Steidel, the instructor from the class I attended last week. Identical except for a couple of words in the instructions.

So, here you are, with this outstanding recipe for a cake that has its own frosting of sorts. First you make that part (melted chocolate, seedless raspberry jam and cream) and pour it into the bottom of a round cake pan. Then you make the chocolate cake – nothing unusual other than more seedless raspberry jam in it. It’s got the usual stuff – butter, cocoa, eggs, sugar, flour, leavening, etc. The cake batter is poured on top of the “frosting” layer in the pan. Once baked, you leave it sit for 10 minutes then invert it onto a cake plate (with a raised edge) and the “frosting” oozes slightly onto the plate. Gorgeous. Delicious.

This is best served warm, but if you want to make it earlier in the day, that’s fine. Let it sit out, then when you’re ready to serve, warm it in a 350° oven for about 10 minutes. 15 minutes at the most. Cut into wedges, add a few fresh raspberries (and whipped cream if you want decadence) and serve immediately. To raves. The recipe is going onto my favorites list if that tells you whether you need to make this or not!

What I liked: the intense chocolaty flavor – from the chocolate in the frosting and the cocoa in the cake itself. It’s very tender and “just right” with the oozing frosting on it.

What I didn’t like: absolutely nothing. Perfection as it is!

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Warm Chocolate Raspberry Pudding Cake

Recipe By: From cooking instructor Tarla Fallgatter
Serving Size: 8
Serving Ideas: Garnish with fresh raspberries and mint leaves, or sprinkle powdered sugar on the top and a few large dollops of whipped cream
NOTES: Do not used Dutch process cocoa for this dish. Do not chill this cake – it will keep 2-3 days at room temperature. If doubling the recipe, make in two separate pans. You can make this cake one day ahead – cool it completely, cover and leave at room temp. Reheat cake uncovered at 350° for 10-15 minutes.

3 ounces bittersweet chocolate — cut in pieces
1/2 cup raspberry jam — seedless
1/2 cup heavy cream
CAKE BATTER:
1/2 cup boiling water
1/3 cup unsweetened cocoa powder — plus 2 teaspoons
1/4 cup whole milk
1/3 cup raspberry jam — seedless
1/2 cup unsalted butter
1/3 cup packed light brown sugar
1/3 cup sugar
2 large eggs
1 cup flour
3/4 teaspoon baking soda
1/4 teaspoon salt
Fresh raspberries for garnish
1 cup heavy cream — whipped to soft peaks

1. Preheat oven to 350° and generously butter a 9 by 2 inch round cake pan. Make sure you butter all the top edges as this rises well above the pan.
2. FROSTING: (pudding): In a small pan bring chocolate pieces, jam and heavy cream to a simmer, stirring occasionally, until smooth. Pour into cake pan.
3. CAKE: In a bowl whisk together boiling water and cocoa powder until smooth (use a whisk and a large bowl) then add milk, vanilla and jam. In a large bowl with an electric mixer beat together the butter and sugars until light and fluffy and add eggs, one at a time, beating well after each addition. In another bowl sift together the flour, baking soda and salt and add to egg mixture in batches alternately with cocoa mixture, beginning and ending with flour mixture and beating well after each addition.
4. Pour batter EVENLY over frosting mixture. Bake in the middle of the oven for 30-35 minutes. Use a cake tester in the center of the cake – but don’t poke down into the “frosting” mixture. The frosting on the bottom will still be liquid. Cool cake on a rack for about 10-20 minutes.
5. Run a thin knife around the edge of the pan and twist pan gently back and forth on a flat surface to loosen the cake – it should almost float in the frosting – otherwise you won’t be able to get the cake out of the pan. Invert a cake plate with a slight lip over the cake pan and, holding the pan and plate together with both hands, quickly invert cake onto the plate. Frosting will cover the cake and run onto the plate. Serve with additional whipped cream and a few fresh raspberries on the side.
Per Serving: 547 Calories; 36g Fat (56.0% calories from fat); 7g Protein; 57g Carbohydrate; 4g Dietary Fiber; 146mg Cholesterol; 244mg Sodium.

Posted in Desserts, on April 19th, 2012.

rhubarb_cake

A tender, tender cake with rhubarb. Full of brown sugar flavor, nuts and just overall deliciousness!

OMGosh. Trust me when I tell you you HAVE to make this cake. It’s rhubarb season, folks. Go buy some right now and make this asap. The recipe came out of the book I told you about a few days ago, Bonny Wolf’s Talking with My Mouth Full: Crab Cakes, Bundt Cakes, and Other Kitchen Stories. I’d told you I was going to bake her mother’s cake-mix style chocolate pistachio bundt cake first. I lied. When I went grocery shopping the other day I spotted rhubarb. Beautiful, pristine stalks that just begged to be bought. I did. I bought. I mixed. I made.

The cake itself was very, very easy to make. This one is not a cake-mix type – just simple ingredients – butter, brown sugar (hence that darker crumb to the cake), an egg (just one), some cream, flour and stuff like that. Then you fold in 1 1/4 cups of chopped up rhubarb and pour it into a 9×9 pan. The topping just “makes it.” A combo of sugar, softened butter, cinnamon and walnuts – sprinkled over the top and it’s baked for 45 minutes. Mine was done in about 41 minutes (I tested the interior of the cake with my Thermapen instant thermometer), when it reached 210°.

A few hours later I cut squares. Oops, I lied again. I cut one square. My DH didn’t want any. He’s not crazy about rhubarb (he says) and it did have quite a bit of sugar in it. I used some Splenda in the topping, but I have never tried the Splenda brown sugar mix (guess I should), so I needed to use the real stuff in the cake. But, when I put the first bite into my mouth I let out a resoundingly loud “mmmm.” He came walking over to me and I gave him a bite of mine. He too went “mmmm.” Then he said “wow.” I said “wow.” I was sorely tempted to cut another slice, but I resisted. This could be made as a coffeecake, I think – but it’s certainly a lovely dessert. I didn’t put anything on it (like ice cream or whipped cream) as it doesn’t need it at all. As I’m writing this it’s about 11 am and my DH said, after we returned from a bunch of food shopping, that he blood sugar felt low. I offered him a little piece of the cake and he scarfed it up in a matter of a minute. And pronounced it “delicious.”

What I liked: the extremely tender and moist crumb of the cake – soft and silky; loved the nutty and cinnamon laden topping. The rhubarb is a low-profile undercurrent. I might even add more rhubarb next time. The cake is certainly sweet enough it could handle more, I think. This is a keeper. It’s going onto my favorites list, if that’s any indication of how much I loved it. I’m so glad I read Bonny Wolf’s book and copied out this one.

What I didn’t like: absolutely nothing!

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Fern’s Rhubarb Cake

Recipe By: Talking with Your Mouth Full, by Bonny Wolf, 2006
Serving Size: 9

CAKE:
1/2 cup butter
1 1/2 cups brown sugar
1 large egg
1 cup cream
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch salt — (more if using unsalted butter)
2 cups flour — (USE SCANT MEASURE)
1 1/2 cups rhubarb — finely diced
TOPPING:
1/2 cup sugar
2 tablespoons butter
1 teaspoon cinnamon
1/2 cup walnuts — chopped (or pecans)

1. Preheat oven to 350°
2. Butter a 9×9 baking pan.
3. In the bowl of an electric mixer cream the butter and sugar. Add the egg, cream and vanilla and mix. Add baking soda, salt and flour, then blend thoroughly. Stir in the rhubarb.
4. Pour batter into baking pan.
5. Mix the topping ingredients together and sprinkle over the cake. Bake for 45 minutes (or to 210° using an instant read thermometer). Cool on a rack.
Per Serving: 469 Calories; 24g Fat (45.6% calories from fat); 6g Protein; 59g Carbohydrate; 2g Dietary Fiber; 81mg Cholesterol; 313mg Sodium.

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