My Chocolate Boulder

Sometimes I feel like Sisyphus pushing a huge chocolate boulder up the mountain. My chocolate truffle project aka Roxy Chocsmith (http://www.roxychocsmith.com/), is pretty much at a standstill. True, summer is usually slow in the chocolate world, and the R word isn't helping any (rhymes with depression). But what about all those anecdotal tidbits I hear about how during the Depression the only businesses that made any dough were 1) cosmetics 2) bars 3) chocolate. Very recently I heard on some news-type program that Hershey's numbers are up- because people are drowning their sorrows in chocolate. While I am not advocating chocolate suicide, I am totally recommending a well placed truffle here and there to escape into a a blissful, creamy, and dreamy chocolate dimension.
Today I made a couple of sales calls- toting my sweet wares and glad handing out samples to sweeten the pallettes. I had no trouble pushing the samples, and I took the eyes rolling to the back of skulls as an honest endorsement. No orders were placed, however my card was pocketed many times over. Who knows if they'll remember me when they need to? I always say that everyone's favorite thing is free chocolate. Paying for it? That's a different story.

King Of Popcorn

Today they layed Michael Jackson to rest. Long live the King of Pop! And now can we get back to the regularly scheduled program? There is no doubt that this guy was super-talented, that he changed music, popular culture, maybe even the world - but enough already! Judging by the all-Michael/all-day media coverage you'd hardly know that the world is still spinning and that there's major unrest going on in Iran, and a coup occuring in Honduras. And not to mention, a long-winded recession that is still squeezing us all dry. More myopically, summer and camp are happening right here, right now.

Dinner is still a couple of hours away when they get home from camp in the late afternoon, so I'm trying to devise a few semi-healthy/wholesome type snacks to tide them over 'til the main event. Yesterday I made a huge bowl of honey-nut king of popcorn. It has a homespun Cracker Jack quality to it, and was pretty easy to make. I lightened it up with that spreadable butter/canola oil stuff, used half a cup of honey and half a cup of brown sugar. Baking it at a low heat (250F) for about an hour, made it crispy. I dedicated it to Michael Jackson, because one of my fondest memories from the early 80's in Seattle, was sitting at the small TV in the kitchen and watching the Thriller video on MTV like a zillion times, and discovering how wonderfully liberating music can be. Those are honey memories for me now, my early adolescence in the early 80's. As cliched and old-fartsy as it is to say that those felt like simpler times, it's true. The peanuts in the King of Popcorn? Well it's obvious why they're there- the guy was 25 different kinds of nut. So there goes my offering to the growing cult of Michael Jackson.. Now can we talk about something else....?

King of Popcorn

Preheat oven to 250F. Put 10-12 c popped corn in large bowl (or pot). In a saucepan melt 1/2 c. light butter, 1/2 c. brown sugar, 1/2 c. honey and bring to a syrupy boil. Mix in 1/2 tsp. cinnamon and 1 tsp. vanilla. Pour over popcorn and 1 c. salted peanuts- mix well so that all popcorn is covered in syrup. Lay popcorn out on baking trays. Bake for about an hour, stirring every so often.

Summer Starts With Sweetiepie

POP! And just like that summer starts. School ended wednesday morning, however the peculiarly unseasonal conditions had prevented us from hurtling full whoop! speed ahead. The serial downpours kinda providing the clouds for the silver lining of summer vacation. Yesterday, I decided a celebration was in order. We chugged down to the City for a little lunch at Sweetiepie. What a treat that was for both young and old-er alike! The space is gorgeously whimsical and playfully sophisticated, with hot pink leather banquettes to lounge on at your perfectly appointed table. If it's the special little touches that make big differences in life, Sweetiepie has made this idea it's central theme. The dainty mismatching china, the huge gilded cage containing a table for 5, the bar stocked with bottles of spirits, wine, and colorful jumbo gumballs, the fey pastel mural stretching along the wall in the back room, the femme powder rooms- where you actually feel like powdering your nose, all contributes to a chic grand time.

Obi 1 Kenobi (kid#1's requested new name) ordered fish 'n chips. Girlette got her usual of mac 'n cheese. I had a salad of halved boconccini and cherry tomatoes with greens and splashed with olive oil and truffle oil. All three dishes were delicious. The mac 'n cheese was seriously yummy smooth, creamy, and sharp, with an attractive golden crust to poke through to get to the stuff. Mmmmm I'm swooning just recalling it. The french fries were thin, crispy, and salted, and served alongside a tiny cup of malt vinegar. Chips with salt and vinegar are a great nostalgic treat for me, so at that point in the experience I was wondering how I could tranform my kitchen-dining area into Sweetiepie. For dessert, the kids decided on milkshakes served in posh heavy glass goblets, which were so thick that Girlette flattened her straw through her hollowed cheek vigor. My dessert of a light and sweet coffee was offered in a beautiful gold rimmed cup and saucer set. And after Girlette and I freshened up in the powder room, and Obi experimented with the automatic hand dryer, we set off through the West Village, back home. Definitely worth the while and effort; a little flight of fancy from the weekly budget every once in a while is always fun.

To provide a contrast for les kides, upon returning to ye olde country we grabbed a couple of balls and Munch, and headed for an off-the-beaten-path park I discovered recently, and frolicked summerly for a while- until I remembered the recent bear warnings in the area. And that's how our vacation began, quite a fantastic opening day, if you ask me.

Today I tried a new dairy-free chocolate cake recipe, and I think I like the result. Of course tweaking and improving are usually necessary, and I already have a few ideas. But this original iteration might be a good canvas to work off of. I'll serve slim wedges of this 2 layer cake on my Royal Albert Country Roses china, with dessert forks and a primly folded cloth napkin in order to have a Sweetiepie experience in my own dining room.

Dairy-free SweetieCake
In med. bowl sift together p2 3/4 c. all purpose flour, 1 c. cocoa powder, 1 tsp. baking soda and set aside. In a large bowl beat together 1 1/2c. smart balance-type spread and 2 c. packed brown sugar. Beat in 4 eggs (1 at a time), 1 1/2 c. almond milk and 1 tsp. vanilla extract (the mixture will be soupy). Gradually mix in flour, beat until it resembles a thick batter. Pour into greased cake tins. Bake at 350F for 35-45 mins. or until it passes toothpick test.

Post script (7/1): COCONUT MILK!!!!! Replace almond milk with 2/3 c. coconut milk- and then mix in 1 c. choc chips right before you pour into bundt pan. Pour chocolate glaze over cooled cake. Chocolate Glaze: 1/2 c. coconut milk heated in saucepan, mix in 1/2 c. choc chips until smooth.

Banana Honey Pecan Scones

My baking binge continues on with these Banana Honey Pecan Scones. A while back, during the holiday season, I had a banana scone that I just could not get out of my sense memory. It was just heavenly with a cup of coffee- not overly sweet, and not at all mushy in the way that banana baked goods sometimes are. Last night, I decided to exploit my burst of baking energy, and make a version of those unforgettable scones. I was quite pleased with the result. These scones are lightly sweetened with honey, making them more of a breakfast bread than a dessert. They are best served warm, with a scraping of butter- or if you want to be extravagant; with peanut butter and nutella.

Banana Honey Pecan Scones

Preheat oven 400F. In a large bowl mix 1 1/2 c. wholewheat flour, 1 1/2 c. all purpose flour, 1 tsp. baking powder, 1/4 tsp. baking soda. Cut 3 tbsp. chilled butter into flour mixture until it resembles coarse meal. In seperate bowl combine 1/2 c. plain yogurt, 1/2 c. honey, 2 eggs, 1 tbsp. vanilla, 1 c. mashed ripe bananas (about 3). Mix until well-blended. Add to flour mixture, stirring until just moist (do not over-mix). With floured hands turn dough (which will be sticky) onto lightly floured surface, knead and shape into a large disc shape. Place on lightly greased baking tray, sprinkle with chopped pecans, and 1 tbsp. brown sugar mixed with 1/4 tsp. cinnamon. Press pecans gently into dough. Score scones into wedges. Bake for 20 mins. until golden brown.

That's A Latte Cake!

You know you've got a baking problem when you convert a shortcut cake mix recipe into a from scratch recipe. Last week, for Hub's birthday I made him a Latte cake. It was a three step program, this cake was, despite it being a cake mix concoction. It was good- unsusual and a little sophisticated. Ever since, I've been thinking on how to make it even better, more homemade. I used a simple butter cake recipe for the base and mixed in a cup of strong espresso. For the next cafe fab layer I substituted condensed milk for dulce leche and stirred in more espresso- poked holes in the cake base and let this coffee-like syrup seep through. And then for the foam on the latte? Slightly sweetened whipped cream with a neat sprinkling of cocoa powder. This is one for those who love the flavor of coffee, the strong smokiness of it, and the bittersweet taste.

Latte Cake
Preheat oven to 350F. In large bowl combine 1 c. butter, softened, 4 eggs, 1 1/2 sugar, 1 tbsp. vanilla extract, 1 3/4 c. all purpose flour, mix well. Add 3/4 c. very strong espresso. Mix well. Pour into a greased baking pan, and bake for 35-45 minutes until cake passes toothpick test. Let cool for about 5-10 minutes then with stem of wooden spoon, poke holes at 1 " intervals in cake. In a medium bowl mix 1 14 oz. can of condensed milk with 1/3 c. v. strong espresso and 1 tbsp. rum, it should be porable and syrupy in constistency (if too thick, microwave for 30 seconds). Pour over the poked cake and let cool for about 2 hours. In a med. bowl beat 1 c. whipping cream, 1 tsp. vanilla extract, and 2 tbsp. powdered sugar- until firm. Spread thickly over cake. Sprinkle cocoa powder or chocolate shavings on top.
PS: Upon further consideration I've decided that this cake needs a further makeover, beginning with the cake base. The butter cake is too dense, this cake needs a fluffier lighter cake that will be completely absorbed by the syrup. Also, the espresso mixed into the condensed milk needs to be very strong. I'll be revisiting this one.

Blue Johnnycakes

Let the Johnnycake trials begin! I proposed an article on Johnnycakes made from blue cornmeal- to coincide with the July 4th issue. My plan is to make a sweet and savory version of this pre-and post-revolutionary American standard. The sweet version will feature the blue corn cakes sweetened with honey and served alongside whipped cream and red berries (red, white, and blue- geddit?). The savory will include salt, grated cheddar, and possibly creamed corn. And will be plated with a dollop of sour cream and a ladling of salsa (also red, white, and blue...)
Here is the truth about Johnnycakes- they're not that tasty, especially when following traditional recipes. The reason why they were so popular probably had everything to do with convenience and ease. They were originally dubbed as journeycakes because they were transportable in those pre-refrigeration days. The early recipes called simply for cornmeal, lard, and boiling water, and were suited for frying over a fire.
In order to make this hoary old chestnut appetizing to our modern palates I included other ingredients that will hopefully provide some flavor. I'm happy with my sweet version, as I got the thumbs up from Kid1. I'm still working on Savory Version.

Blue Corn Johnnycakes for a new Generation of American Patriots

Melt 4 tbsp. butter. In a large bowl mix butter, 2 c. blue cornmeal (reg. is fine too), 2 lightly beaten eggs, 1 c. lowfat buttermilk, and 1/3 c. honey. Melt 1 tbsp. butter in skillet. Drop Johnnycakes batter into skillet in 1/4 c. spoonfuls. Flip over when edges start to firm and brown slightly.

The Bakery Bunch

The Shavuot Cake Party has been and gone, much like the cakes I baked and prepared in it's honor. My sweet little goodies did me proud, with the exceptions of a couple of misbegotten experiments and careless mistakes, but you just can't be ashamed of trying, or for being human.
Each cake had a little story all it's own, on how it came to the platter. Each little slice of sweetness had it's own special qualities that distinguished them from the rest.

Take this lovely fluffy chocolate coffee number. It's former incarnation was made with wholegrain pastry flour (which I bought in error), and while it wasn't awful, it just did not do it's striking flavors of coffee and chocolate justice due to the grainy quality of the flour. And, also, the earthy wholegrain taste clashed with the mocha smoothness. So I scrapped it, and tried a different coffee espresso cake recipe I've attempted a few times before. I went with the original recipe's frosting which was made with mascarpone, melted bittersweet chocolate, strong espresso, and some powdered sugar. All whipped up to a gorgeous swirl-worthiness, made even more comely with the bittersweet chocolate shavings on top.

Oh that Peanut Butter Banana Cream Pie was a popular one. I dressed it up with little interval puffs of whipped cream and an oversized chocolate chip in the center of each cloud. I never really got to know this one, as I was to stuck on one or two others, and didn't get around to trying it. But how can you go wrong with peanut butter and bananas? Just ask Elvis at your next seance.

This was one for the Traditionalists. If the Torah is Shavuot's official trademark, then cheesecake is almost certainly it's unofficial one Thanks to a great suggestion from Hub, I decided to add a pie aspect in the form of a fresh blueberry topping.

If there was a favorite, this tarty tart would have probably been it. The recipe came from the good old Joy of Cooking. Which proves to me that there are classics, that will never be irrelevant.

This dense chocolate cake was a favorite with my kids. Which makes me feel hopeful that I have had a positive influence on their tastebuds. It was very dark and very dense and not overly sweet, very smooth, and very deeply chocolate. So very...

I hate to say it but this was my most difficult one. A chiffon cake is very slight and light. It's the delicate flower of cakes. It had to be coddled into existence, starting with a tube pan completely devoid of even a smudge of grease. Egg whites beaten into fluffy shape which are to be folded in four parts into the orange scented cake batter . Buttercream frosting just seemed too heavy and offensive on such a such a sweet nothing of a cake, so instead I made a citrus glaze out of freshly squeezed and zested oranges and lemons and powdered sugar. This baked flour was not worth the effort.

While this one wasn't much of a looker, with it's craggy pecan streusel surface, it was my favorite. It tasted like a big delicious nutmeg scented donut and was made for a big cup of morning coffee. At the party I took a couple of minutes away from my hostessing and secreted away to a little corner with a hunk of this cake, some heavenly joe, and a couple of girlfriends for a few minutes of kitchen bitchin'.

This one was the looker of the bunch, but it didn't measure up to it's glistening appearance. It was my fault, I used self-rising flour which is best used in muffins and quickbreads. The seven minute boiled frosting was marshmallow-like in flavor and consistency and the coconut flakes also added a good texture. Unfortunately, the white cake inside was not soft, it didn't yield to the fork as it should have.

My other favorite. How can you not love a big and beautiful Carrot Cake? Made with hand-grated carrots, heaping spoonfuls of cinnamon, vanilla bean scrapings. And the frosting! That unforgettable cream cheese frosting- I gave it a tarter edge by adding half a cup of thick Greek yogurt to the cream cheese and more vanilla bean scrapings. I found my carrot cake recipe.