Cuisine: kids

Cake for Breakfast!

Cake for breakfast! Yes it’s a thing and it is all over the Internet. It’s actually not a new thing. It started popping up in my feed in every blog I get, recently. So, I decided to do a little research of my own. Before I get to a really good chocolate cake recipe, that you will probably over indulge in, let me give you some of the Kisses and Nibs of it all.

The original study came out in 2011 and was conducted in the UK. It did say that eating cake for breakfast was a good thing and that you might lose some weight. However, it turns out the study was more about eating a big hearty breakfast than it was about eating cake. It also pointed out that if you’re going to eat sugary unrefined carbs, maybe you want to do it earlier in the day, rather than later. Finally, the UK study was a closed study, meaning that the participants were living and eating in a dorm facility. So the facilitators noted that perhaps the social nature of eating together might have had the participants eating less. Be more social when you eat breakfast, if you can. Talk more, eat less.

The second study was done at Tel Aviv University in 2013. This study suggested that the brain works better when it is stimulated immediately in the morning and that chocolate cake was a great conduit for that. The long and short of this is that chocolate has flavonoids and caffeine; both can act as a stimulant. Flavonoids are also a great antioxidant. Both supply energy to the brain and in my honest opinion are a great way to start your day.

I did the MOST official study of all in 2017. It shows that if you make a chocolate cake, somebody will eat it for breakfast!

Okay, enough with the science! Here is a great chocolate cake recipe. I put it together from several different recipes. Make a double batch of the frosting; one is just not quite enough to frost the whole cake.


Really Good Chocolate Cake
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This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Really Good Chocolate Cake
Print Recipe
This is three full layers of cake, not one cake cut into three layers! With lots of rich milk chocolate frosting between and all around. Oh yeah!
Ingredients
Chocolate Cake
Milk Chocolate Frosting
Servings:
Instructions
Cake
  1. Preheat oven to 350°F. Grease and Flour three 9" round cake pans.
  2. In a medium bowl whisk the flour, baking powder, baking soda and salt together.
  3. In a large heatproof bowl, combine the unsweetened chocolate and cocoa powder. Heat the water and butter in a pot over medium heat until butter is melted but water is simmering not boiling.
  4. Pour hot liquid over chocolate and cocoa mixture and stir to combine and melted and smooth.
  5. Add the sugar and mix to combine. Make sure chocolate mixture has cooled then add the eggs, one at a time and use a hand mixer to just combine. Add vanilla extract.
  6. Add the flour mixture to the chocolate mixture alternating with the buttermilk, finish with the flour, being sure to scrape down the sides. Don’t over mix.
  7. Divide batter evenly between the prepared pans. Bake 20-30 minutes until a toothpick comes out clean.
  8. Cool in pan 15 minutes, then invert and cool on rack. Cool completely before frosting.
Frosting
  1. In the bowl of a stand up mixer, fitted with a paddle attachment, cream the butter and slowly add the sugar. Be sure to scrape down the sides. Drizzle in melted, cooled chocolate until evenly combined
  2. Frost each layer with about ¾ cup frosting and between each layer. Use remaining frosting to frost whole outer cake.
  3. Melt additional chocolate candy bars and drizzle over the top of frosted cake for decoration.
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Panisse – My idea of a healthyish snack!

I don’t think there is a perfect snack that teenagers, foodie husbands and moms trying to cook healthy for their families would agree on. I do think I tried one in France that might suffice; Panisse!

You can find many snacks made with chickpea flour, such as Socca chips and Panisse, in Nice and Southern Italy. They are delicious and are most often served with a healthy sprinkle of fresh ground pepper. They have a crispy exterior and a creamy interior almost like a polenta French fry. I tried these when I was in France and have been searching for a way to serve them ever since.

So now my worlds have finally collided. I’ve been spending all my time working on a fundraising cookbook for an organization I am involved in personally. It is a Jewish Holiday Cookbook and honestly the recipes are knockouts! I will let you know as soon as it is available.

The other piece is my wonderful family. I have a 17 year old that is a senior in high school and having so much fun with her senior activities, a sophomore in high school that is starting her second season of club water polo and a sports fanatic husband that is in the throws of March Madness. “Calgon take me away!” remember that commercial of a frantic mom looking for some relaxation? In all the craziness I was feeding everyone snacks that were quick, easy and quite frankly, not very good, or healthy. So I thought I ‘d give you all the chance to benefit from my haste.

These batons (fancy name for steak fries) are fried, yes I said fried, but the fact they are made with chickpea (garbanzo) flour offsets the fry, in my book. Chickpea flour really packs a punch. It is naturally loaded with protein, high in fiber and gluten free. If you or any family members are vegan or vegetarian this is a nearly perfect food. I fry in a cast iron skillet in about ½” of olive oil so you are not deep-frying. Another justification for “its not so bad” and you get the benefits of cast iron, too. When you taste these you have a nice crispy exterior and creamy interior, almost like a polenta french fry. As I said above, a good sprinkle of pepper is good; you can also try Parmesan or some Marinara sauce, for dipping.

Panisse - My idea of a healthyish snack!
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Servings
40 pieces
Servings
40 pieces
Panisse - My idea of a healthyish snack!
Print Recipe
Servings
40 pieces
Servings
40 pieces
Ingredients
Servings: pieces
Instructions
  1. Lightly oil a square pan.
  2. Heat the broth with oil, garlic and salt in a heavy saucepan. You can use water, I like to use chicken or vegetable broth for building your flavor.
  3. Once the liquid is hot, but not boiling, slowly whisk in the chickpea flour. Whisk over a medium heat until it thickens, about 3 minutes.
  4. Switch to a wooden spoon and continue to cook, stirring constantly, for 10 minutes until batter becomes very thick and it holds its shape.
  5. Scrape dough/batter into oiled pan and let cool.
  6. To fry panisses, unmold solid mix onto cutting board and slice into batons/fries.
  7. In a heavy or cast iron skillet heat 1/4' to 1/2" of olive oil. When the oil is shiny hot, but NOT smoking, fry the panisses, in batches. Do not overcrowd. once the bottoms are nicely browned and crisp turn, carefully, with tongs, cook until you have a deep golden brown color on both sides.
  8. Remove from pan and drain on paper towels or brown paper bag. Sprinkle with a lot of coarse salt and fresh cracked pepper. Dust with grated Parmesan cheese, too. You can serve with marinara sauce for dipping too.
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Try Something New -Homemade Pasta Edition!

In case you haven’t heard it’s been raining here in California, A LOT! So it was a great weekend to stay home and make all sorts of comfort food. It doesn’t get more comfortable than homemade pasta.

I love that you and I both probably have everything we need to make pasta, already, in our kitchens. Are you ready for the long list; Flour, salt, eggs, water and olive oil. I have a hand cranked pasta roller, but you really don’t need it. Pasta has been made for centuries, certainly long before standing electric mixers were adding attachments and even before my hand-cranked roller. If you have a wooden roller pin and a knife you can make your own pasta.

Keep in mind you can search for basic pasta recipes and find dozens of variations. Start with mine but if it s not a good fit, you can play around. Add more water; use just all-purpose flour, more oil (not too much). I did make mine in a standing mixer, with a dough hook; you can do everything by hand in a large bowl.

I want to say that, even not so great, homemade pasta will taste better than any pasta you will ever buy in a store. Once you get this pasta made, go over to March 1, 2015 and make the Marinara Sauce!

Homemade Pasta Dough
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Homemade Pasta Dough
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Ingredients
Servings:
Instructions
  1. In a large bowl combine flours and salt. Make a well (indentation) and add eggs. If you are doing this by hand, start to fold your flour over the eggs and mix, adding water and oil, until you have a stiff dough. I used a standing electric mixer with the dough hook attachment. I used a spatula to scrape down the sides.
  2. As you are mixing and adding water & oil, keep pinching the dough. When it starts to stick together easily, its ready. You do not want it too sticky.
  3. I used Durum Semolina, which is traditionally Italian. It has a coarser texture, almost like corn meal, it will need more water and olive oil. The texture smooths out in rolling and cooking. All-purpose flour will NOT need nearly as much liquid.
  4. Once the dough is all mixed. Knead for 3 - 4 minutes on a lightly floured board. Then form a disk and wrap in plastic and let rest, in refrigerator, for 30 minutes.
  5. When ready to roll, cut disk into quarters and flatten. If you are using a pasta machine or roller, start on a zero setting and run the dough through once or twice and fold in half and lightly flour each side and run through again. Repeat this process gradually increasing setting to higher numbers and ultimately increasing to desired thinness and length. Or follow the directions provided, with your machine.
  6. If you are hand rolling, lightly flour a board and use a rolling pin to roll dough out to desired thinness and length. I like to roll between two pieces of parchment or wax paper. Too much flour can make the pasta too chewy.
  7. At this point you would switch to the cutting shape, you want on the machine. If you are cutting by hand use a knife or pizza cute to cut your dough.
  8. Once your dough is cut, it is IMPORTANT to let it dry/set for a while before storing or cooking. If you don't it might be gummy. If you have something to hang your pasta over, even a towel rack will do, that's ideal. if not just let it lay straight on board or parchment lined pan. Don't let it sit bunched up, like in the picture.
  9. Once it is a little dry you can store it, folded, in an airtight container, with a little semolina or cornmeal, to keep it separated.
  10. To cook, bring a pot of water to a boil and salt it, liberally. Add you pasta and cook 5 - 7 minutes. Do not over cook. Serve with your favorite sauce or none at all. It's that good,
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A Case for Boxed Cake Mix

I am a Mom that went to culinary school whose kids like boxed cake mix! I’ve tried many a homemade cake from yellow to red velvet and every frosting imaginable. While they do love my cream cheese frosting they still like, dare I say it, canned frosting and boxed cake mix better.

So when my daughter suggested we do one of those doctored up box cake mix recipes, to add something chocolate to our family holiday celebration. I reluctantly agreed. My only caveat was that it couldn’t have any other processed ingredients. We came really close but the one my daughter wanted had instant pudding in it. I caved.

The directions were “SOOO” complicated. “Empty contents of Bag”. Add in this. Stir in that. I persevered. We greased the pan and baked the mix for the prescribed 30-35 minutes. The whole time I was mumbling under my breath and sighing. How could this be? I make great cakes! Most kids would kill to have me as their mom!

The timer went off and out came a good-looking moist cake. Huh, maybe? We’ll see. It cooled. I poked. It seemed moist and had a nice aroma. Since I managed to get out of the store without buying a can of frosting, I suggested a hack, I knew. The finger taste test was good and so far my daughter approved.

Once the cake was sliced in half, filled and frosted we put it out and we were ready for the harshest of critics…the family. They loved it! Of course every body thought it was one of my recipes and of course my daughter couldn’t wait to tell them it was a doctored up cake mix.

Well at least I can take joy in knowing that there is homemade cake and frosting that I can make with my daughters that they will like. So from my family to yours, enjoy!

*One note- I would love to give credit where due but I honestly don’t remember where this came from. It was a quick screenshot on the phone and off to the store before mom changed her mind.

A Case for Boxed Cake Mix
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A Case for Boxed Cake Mix
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Ingredients
Vanilla Frosting
Servings:
Instructions
Cake
  1. In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
  2. Add eggs one at a time mixing well after each addition.
  3. Add milk, vanilla and sea salt.
  4. Add milk, vanilla and sea salt.
  5. Pour into 2 prepared (greased & floured) 8” round cake pans. Bake at 350° for 30-35 minutes until toothpick comes out clean. Cool for 10 minutes in pan then turn out and cool completely on rack. Frost and serve.
Frosting
  1. Blend together marshmallow fluff, butter and vanilla. Slowly add powdered sugar until well blended and consistency is as desired. If it gets too thick you can add some whole milk a couple drops at a time. Frost cake and serve.
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Why is it important to Me?

I am often asked why do I write about cooking. Why is it important to me that “you” cook? It’s often a hard question to answer. Maybe, because it feels existential to me; I cook therefore I am. Recently, I had a small epiphany to this question. I woke up early one morning, I went down stairs and noticed the pungent aroma of too ripe bananas. I immediately got to work on banana bread. My movements around the kitchen, to grab my ingredients were easy and lazy on a warm Saturday morning: three ripe bananas, an egg, some flour and sugar are the basics and then I can get fancy. As I worked it dawned on me, this is why I want YOU to bake. I want you to stumble into your morning kitchen and think “banana bread” or cinnamon rolls or whatever you are craving and not be intimidated, afraid or ill prepared to bake. It is gratifying to bake/cook for your family and friends. It is also extremely gratifying to be the teacher. I want your emails saying you succeeded or even failed with one of my recipes. Let’s walk through it and try again. I love running into you in the store and answering your questions about ingredients or techniques. Send me the pictures! I want to see.

So in turn this answers another question that I have been asked. What’s your voice? Who’s your audience? My voice is just me. And you are my audience. In any article you read whether it is here on my blog or a book or a magazine; I want you to feel like we are sitting at the island in my kitchen, sipping a cup of … and just talking. You can ask me anything and tell me everything. See you soon.

Peanut Butter Banana Bread
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Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Peanut Butter Banana Bread
Print Recipe
Adapted from a recipe on Food Network.
Servings
1 loaf
Servings
1 loaf
Ingredients
Glaze
Servings: loaf
Instructions
Bread
  1. In a small bowl stir together flour, baking soda, cinnamon and salt. Set aside.
  2. In an electric mixer bowl, mix together the peanut butter, brown sugar, white sugar, egg and vanilla until smooth and well blended.
  3. Mash the bananas and then fold them into the wet mixture.
  4. Ad the flour mixture and beat on medium low until just just combine. Some lumps are ok.
  5. Pour batter into a greased 9X5X3 loaf pan. Bake at 350° for 1 hour to 1 hour 20 minutes. I know that sounds vague but every oven varies and you don't want your bread to be over or under baked. A tooth pick should come out clean but just clean. Run knife around edges and let cool completely in pan.
Glaze
  1. Put peanut butter, butter and confectioners sugar in a microwave safe bowl. Microwave and stir, in 30 second intervals, until smooth.
  2. Pour glaze over top of turned out bread. Garnish with chopped peanuts. Let set for 10 minutes to set up before slicing.
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Simple Pleasures

Swimming in Lake Tahoe.
Swimming in Lake Tahoe.

As a young mother, MANY years ago, I was very idealistic. My children were not going to eat chocolate, too early. High fructose corn syrup would never pass their lips and they would never have frozen or processed foods. Ha! Last summer we vacationed in Lake Tahoe, and were concentrating on the simpler pleasures. We hiked and spent days on the lake. Our nighttime activities were nothing more than dinner out and a movie in the hotel room.

One night, while we were waiting for our table, at dinner, my kids and husband were playing beanbag toss. I must have been in a dreamlike state, when I had a vision of those little girls and the meals I use to make for them. I don’t think there is a kid out there that doesn’t like chicken tenders or nuggets. In an effort to get my kids to be happy campers at dinner I developed my own recipe for chicken nuggets. It was a hit! I always served them with whatever fresh fruit was in season and some sort of potato. I admit that I was too lazy to make my own French fries so I often used a wholesome frozen variety.

As we get back into the busy days of fall, I hope you and your family will take a moment to slow down and enjoy a simple pleasure like homemade chicken nuggets. Oh and we are planning our next Lake vacation.

Chicken Nuggets
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Servings
4
Servings
4
Chicken Nuggets
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cut chicken into 2 bite pieces
  2. In a large ziplock bag combine flour, parsley, poultry seasoning, salt & pepper.
  3. Add chicken pieces to bag a few at a time. Shake to coat and then set aside.
  4. In a shallow bowl stir milk and egg. Put crushed crackers in another bowl.
  5. Dip floured chicken pieces in egg mixture then crackers to coat well. Then place on baking sheet, in a single layer.
  6. Bake at 425° for 10 - 12 minutes, until golden brown
Recipe Notes

My kids love these with ranch dressing homemade or not.

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