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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 June 6th, 2017.

raspberry_gratin

Hmm. That serving doesn’t exactly convey the deliciousness of this dessert. Do scroll down to see the 2nd photo of this heavenly dessert.

This was the dessert I served at the wine and food pairing awhile back. Because I’d had to make a quick trip to the Bay Area to attend a memorial service for a dear friend, I flew home on Saturday evening and knew I’d have next to no time the following day to be making a fancy dessert. I looked through what I had in my recipe file that was super-easy and this dessert just jumped off my computer screen at me, begging me, make me, make me. Smitten Kitchen made this dessert and she raved about it. RAVED! Now I see why!

I’m just going to say – this dessert is most likely the simplest dessert I’ve ever made in my entire life, except scooping ice cream and chocolate sauce into a bowl. And I cannot say enough wonderful things about it. Sublime? Unctuous? Oh, gosh, just make this, okay?

Here’s how it’s done:

1. Preheat your oven to broil

2. Mix fresh raspberries with sour cream (gently) and pour into a flat gratin dish

3. Press dark brown sugar through a sieve onto the top of the mixture

4. Broil for a few minutes until the brown sugar has melted and begun to caramelize – and eat immediatelyspoonsful_rasp_gratin

I would probably have served it in small bowls (you don’t need big servings of this – it’s rich and sweet) but we had paper plates to serve this since there were many of us . . . It needs no embellishment (i.e., no whipped cream or anything). Ideally serve this with coffee or with an after-dinner wine (port, sauternes, Madeira, etc.). We discussed this, that it might be lovely with quartered strawberries instead of raspberries, or even blueberries. Blackberries ought to be fine with it too. Or a mixture of them. The fruit and sour cream mixture gets warm only – not hot – though the sugar layer DOES get hot. By the time you scoop servings out and deliver it to people, it should be sufficiently cool to eat.

I’ll be making this again and again during prime berry season.

What’s GOOD: how unbelievably easy it is to make, first and foremost. But the flavor is just so smooth and unctuous. There’s just no other word for it.  And the little bit of crunch (think crème brulee) on top add really delicious texture to it. Rich? Yes. Satisfying? Yes. Worth making? Absolutely yes.

What’s NOT: it does need to be made at the last minute, but truly it takes about 2-3 minutes to make it. Get out the dish, the berries, the sour cream and the brown sugar (and the sieve) and have them at-the-ready and you’ll have dessert in no time. For my party I bought 2 large clamshell boxes of raspberries (I think they were $4.99 each), 2 tubs of sour cream and it served 16 with about 2 servings left over. I did small servings, though.

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

* Exported from MasterCook *

Raspberry Brown Sugar Gratin [Russian Gratin with Raspberries]

Recipe By: Adapted from Jeremiah Tower’s New American Classics via Regina Schrambling, but on Smitten Kitchen’s blog
Serving Size: 12

4 cups fresh raspberries — or any berries
4 cups sour cream — or creme fraiche
2 cups dark brown sugar

NOTES : There are a lot of ways you can play around with this – flavoring the sour cream with lemon, vanilla, cinnamon or almond; using a mix of berries, etc. – but it is flawless the way it is. Want to fancy it up for fancy people? Make it in individual ramekins or tiny gratin dishes. Swap thick, full-fat Greek-style yogurt swapped for sour cream and serve it at a brunch.
1. Preheat broiler.
2. Gently fold raspberries and sour cream together in a shallow 1-quart dish. Press the brown sugar through a sieve or mesh colander so that it sprinkles evenly over the dish. (don’t use a sifter, it doesn’t work.)
3. Run the dish under the broiler until the sugar just starts to caramelize. Eat at once. Keeping: The leftovers are equally delicious, even suitable for a splurge breakfast.
Per Serving: 323 Calories; 16g Fat (44.0% calories from fat); 3g Protein; 44g Carbohydrate; 3g Dietary Fiber; 34mg Cholesterol; 55mg Sodium.

Posted in Desserts, on May 29th, 2017.

applesauce_bundt_cake_caramel_icing

Oh yummy. A tender, moist cake made with vegetable oil and applesauce. But this isn’t one of those that omits any other fat – the vegetable oil is in lieu of butter, obviously. But it’s super moist because of the home made applesauce added into the batter.

Needing a nice, big dessert to take to one of the Easter celebrations I attended (I was blessed to go to my son’s wife’s family celebration on Saturday, then on Sunday I drove to San Diego to be with daughter Sara), this recipe jumped out at me. Originally it was on Food52, but has since appeared a few other places as well. I have a new Bundt cakepan – a heritage one (but new, $36) that you can find on Food52’s website. It’s made by Nordic Ware, so you know it’s a good, solid cake pan. My older one I bought many years ago at a discounted place and it’s tweaked around the top edge, so it never bakes into a perfect round. Since I use it often, I decided I wanted this new shaped one.

applesauce_bundt_cake_coolingI bought Granny Smith apples, and used one Gala apple I had on hand too, but I used nothing but a  little bit of water and cinnamon (no sugar), and it took about 10 minutes to make it. Well, except for the time peeling the apples. The cake contains 1 1/2 cups of the home made applesauce. You can use canned applesauce (unsweetened) and buy chunky if you can find it. I decided I wanted to make my own, and once cooked, I used a potato masher to make sure pieces were smaller.

applesauce_cake_icingThe cake itself has some nice, warm spices in it (including a small amount of ground black pepper, plus cinnamon, ginger and nutmeg). It uses dark brown sugar, hence the darker color of the cake. The black pepper isn’t really discernible, but am certain it wouldn’t be as tasty without it, so don’t skip past that ingredient. The cake baked in 45 minutes at 350°, and I tested the temp – it was exactly 206°F. Perfect. I let it cool overnight (loosely tented in plastic wrap, then made the caramel icing the next morning. I had one FAIL in this – my fault – I forgot to sift the powdered sugar, so you can see little bits of powdered sugar in the glaze. Not a deal breaker. The cake was easy easy to make.

I made it a second time a few days later for another group of guests at my home. I pressed the powdered sugar through a sieve that time and got a much smoother icing/glaze. It was also just perfectly baked. Such a winner of a recipe.

applesauce_bundt_sliceWhat’s GOOD: well, the texture (moist, tender) and flavor (lovely apple flavor throughout and the combo of spices are perfect). The caramel icing adds a nice fillip to the serving. It might be over the top with a little scoop of vanilla ice cream on the side. Don’t go the whipped cream route – it wouldn’t go with the icing, I don’t think. Altogether lovely cake – a definite keeper. I heard many uhmmmms from guests who ate it.

What’s NOT: nothing whatsoever.

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

* Exported from MasterCook *

Applesauce Bundt Cake with Caramel Icing

Recipe By: Food52
Serving Size: 12

CAKE:
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon kosher salt
1/4 teaspoon finely ground black pepper
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 large eggs
1 cup sugar
1/2 cup dark brown sugar
1 1/2 cups unsweetened applesauce — home made if possible
2/3 cup vegetable oil
1 teaspoon vanilla extract
GLAZE:
4 tablespoons unsalted butter — cut into chunks
1/2 cup light brown sugar — or dark brown
1/3 cup heavy cream
1/4 teaspoon kosher salt
3/4 cup confectioner’s sugar — SIFTED (important)

NOTES: You can use canned applesauce (chunky if possible) or make your own, but unsweetened. The icing is very sweet, so you don’t need added sugar in the applesauce. Do SIFT the powdered sugar or you’ll have lumps.
1. Position a rack in the middle of the oven, and preheat the oven to 350°F. Butter a standard-size (12-cup) Bundt pan (or spray with nonstick cooking spray).
2. In a medium bowl, combine the flour, baking soda, salt, pepper, and spices, and whisk to mix well.
3. In a large mixing bowl or the bowl of a standing mixer, beat the eggs with both sugars until light. Beat in the applesauce, oil, and vanilla until smooth. With the mixer on the lowest speed, add the flour mixture, and beat briefly, just to combine. Use a rubber spatula to fold gently, making sure that all the dry ingredients are incorporated.
4. Scrape the batter into the prepared pan. Bake for about 45 minutes, until a toothpick inserted in the thickest part of the cake comes out clean. Cool the cake for 10 minutes in the pan on a rack before turning it out and allowing to cool completely. (The cake should be room temperature before applying the glaze).
5. When you’re ready to glaze, set the cooling rack (with the cake on it) on top of a rimmed sheet pan. This will catch drips.
6. Place the butter in a medium (2- to 3-quart) saucepan with the brown sugar, cream, and salt, and set over medium heat. Bring to a full rolling boil, stirring constantly. Boil for one minute exactly, and then pull the pan off the heat. Leave to cool for about 2-3 minutes, and then gradually whisk in the SIFTED confectioner’s sugar until you have a thick but pourable consistency. Only add as much sugar as you need to make a thick glaze. If it gets too thick, add a little cream to thin it down.
7. Immediately pour the glaze over the cake, evenly covering as much surface area as possible. Let the glaze set before serving the cake.
Per Serving: 419 Calories; 19g Fat (41.2% calories from fat); 3g Protein; 59g Carbohydrate; 1g Dietary Fiber; 55mg Cholesterol; 375mg Sodium.

Posted in Desserts, on May 5th, 2017.

choc_apricot_torte

Oh my. Decadence on a plate. No counting calories on this one; just so you know . . .

It isn’t until I get home from a cooking class and enter a recipe into my software, MasterCook, that I glance at the calories and/or fat, or carbs for any dish. Tarla Fallgatter prepared this at a class a month or so ago, and everyone swooned over it. Me included. The torte is so soft, tender, melt-in-your-mouth chocolaty, and hits all the buttons for tasty. It’s so tender that it sinks in the middle – hence you can see the far right end of the cake has almost completely collapsed. Oh, but that didn’t detract one single calorie from enjoying it. Someone in the class asked if this was a chocolate lava cake, and Tarla said no, it wasn’t, although one could think so.

Tarla oftens does chocolate tortes, cakes, etc. That particular cooking class group loves chocolate too. Tarla loves chocolate, I’m guessing, although she never eats a bite of anything she fixes at the cooking classes, unless it’s to check for seasonings. This torte contains some apricot puree in the cake itself, and she served it with some additional on the plate, along with a scoop of sweetened whipped cream. There’s a chocolate ganache frosting on top, then toasted almonds sprinkled on top of that. It does have to be surrounded in foil (the springform pan, in a single sheet so water can’t permeate) and then baked in a water bath. Not hard, but requires a few extra steps and minutes. Do use a pan (for the water bath) that is much bigger than the springform pan because you need to steam to escape. Tarla baked this in a round pan that wasn’t too much bigger, and the cake took much longer to bake. Just so you know . . .

Serve this when you’re having a very light dinner – not at the end of a multi-course heavy meal as it’s very rich.

What’s GOOD: I hate to say this, but everything about this torte was delicious. Fantastic, really. I ate every smidgen. Will I actually make it? Maybe, but as I suggested above, not to serve after a heavy dinner.

What’s NOT: nothing except the excess of calories! Oh, and maybe the requirement to bake this in a foil covered base and in a water bath. Kind of a nuisance.

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

* Exported from MasterCook *

Chocolate Apricot Torte

Recipe By: Tarla Fallgatter, cooking instructor, chef, 2017
Serving Size: 10

CAKE:
10 ounces bittersweet chocolate — coarsely chopped
3/4 cup unsalted butter
8 large eggs — separated
3/4 cup sugar — PLUS 2 tablespoons
3/4 cup apricot puree (see below)
1/4 cup Amaretto — or brandy or rum
3 tablespoons all-purpose flour
1/2 cup almonds — toasted
1 pinch salt
APRICOT PUREE:
1 cup dried apricots
1 1/2 cups water
1/2 cup sugar
1/2 teaspoon vanilla
CHOCOLATE GLAZE:
3/4 pound bittersweet chocolate — coarsely chopped
1/2 cup water
1/2 cup heavy cream
1/2 cup unsalted butter — room temperature
2 tablespoons Amaretto — or brandy
GARNISH:
1/2 cup sliced almonds — toasted
1/2 cup heavy cream — beaten with sugar and vanilla to taste

1. APRICOTS: Simmer apricots with water, sugar until very soft, about 20-30 minutes. Let cool; add vanilla and puree until smooth. Set aside. You will have more puree than needed.
2. Preheat oven to 350°F. Butter a 9-inch springform pan; line with parchment and butter the parchment. Using extra-wide foil, wrap bottom half of springform pan so none of the water bath will be able to enter the springform pan.
3. CAKE: Combine chocolate and butter in a bowl and heat over simmering water until melted. Remove from heat and cool slightly. Pulse the flour and almonds in a food processor.
4. Beat egg yolks and HALF the sugar until very thick and very light colored. Gently stir the apricot puree (3/4 cups of it only) and Amaretto into the chocolate mixture and the pinch of salt. Gently fold the almond flour and chocolate mixture into the egg yolk mixture.
5. In a clean bowl, beat egg whites until soft peaks form, then add remaining sugar and continue beating until thoroughly incorporated. Fold the egg whites, by thirds, into the chocolate mixture. Pour the batter into the prepared springform pan. Place the cake pan into a larger, open baking dish or pan (10×14 pan, or a large round or oval) and add enough hot water to the cake pan barely floats. Tent the top of the springform pan with foil. Bake for about 40-50 minutes.
6. Remove cake from the water bath and allow to cool on a wire rack for at least an hour. Gently unmold the cake from the springform pan.
7. GLAZE: Combine the chocolate, water and cream in the top half of a double boiler and melt over simmering water. Remove from heat and add butter and Amaretto. Allow to cool until thick enough to coat the back of a spoon. Ladle about half the glaze over the top of the torte, tilting it slightly so it spreads as evenly as possible. Use remaining glaze to drizzle on the side of each cake slice or drizzle on top of the cake when served.
8. GARNISH:: On each plate place the cake slice with a drizzle of glaze, then garnish with a spoonful of the remaining apricot puree and a dollop of whipped cream. Sprinkle the toasted almonds over all.
Per Serving: 916 Calories; 78g Fat (70.1% calories from fat); 16g Protein; 59g Carbohydrate; 12g Dietary Fiber; 264mg Cholesterol; 95mg Sodium.

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

moist_banana_pineapple_bread

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

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

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

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

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

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

* Exported from MasterCook *

Moist Pineapple Banana Bread

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

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

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

Posted in Desserts, on April 22nd, 2017.

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

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

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

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

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

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

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Neva Tee’s Carrot Cake

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

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

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

Posted in Desserts, on February 26th, 2017.

laurie_colwins_damp_gingerbread

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

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

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

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

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

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

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

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Laurie Colwin’s Damp Gingerbread

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

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

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

Posted in Desserts, on February 21st, 2017.

choc_truffle_cake

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

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

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

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

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

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Chocolate Walnut Truffle Cake

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

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

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

Posted in Desserts, on February 11th, 2017.

apple_champ_custard_torte_whole

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

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

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

apple_champ_custard_torte_slice

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

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

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

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

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

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Apple & Champagne Custard Torte

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

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

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

Posted in Desserts, on February 6th, 2017.

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

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

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

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

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

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

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

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

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Pumpkin Cheesecake Trifle

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

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

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

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Gluten-Free Angel Food Cake

Recipe By: King Arthur Flour
Serving Size: 14

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

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

Posted in Desserts, on January 7th, 2017.

choc_cake_ddl_frosting

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

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

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

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

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

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

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

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

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Chocolate Cake with Dulce de Leche Frosting

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

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

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

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