Ingredient: baking powder

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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Jam Cake!

For most of my life I heard about “Granny”. My Great-Grandmother. By all accounts she was an amazing cook, great seamstress and she was feisty! My Great-Grandfather was 27 years older than her and had come from a family of privilege in Georgia. My Great-Grandfather was “one of the most sought-after bachelors”. By all accounts he was a bit of player and drove a flashy “rubber-tired buggy” with a “trotting horse”. Today that might be compared to a little red corvette. Granny was a schoolmistress that came from a hard working, “good” family. In the 12 years they were married, prior to his death, they had 4 children and she was pregnant with the 5th when he passed. While the story is told of their love at first sight, I’m guessing there was a certain amount of satisfaction in catching the un-catchable.

In 1900 $18,690 would have been the equivalent of approximately $430,000 today. In 1900 that would have meant that you were wealthy. This is how much the savings passbook shows my great grand parents had in the their bank account when Granny started using it to write recipes. That is a lot of money for the time. While they lived a somewhat grand life with servants and a large plantation home, they also were very conscious of using what they could from their own land. They had crops such as watermelon and their own patch for growing fruits and vegetables. They also raised several different types of chickens and had milk, butter and cheese from their own cows.

A grandchild’s imagination can run wild and mine is no different. At first, I imagined my “feisty” Granny getting mad at Ab, my great grandfather’s nickname. Perhaps he had asked her to run ANOTHER errand to the bank on a day when she had sick children and chores to do on the Plantation. I can see her running into a friend and asking for her Watermelon Rind Preserves recipe. When she realized she has no paper, maybe she thought, “I’ll show him the value of his money!” and scratched out the recipe right there on the 4th page of the passbook. I say this because the recipe is quickly given. There is no list of ingredients and amounts, then instructions. It’s all on continuous sentence.

I sometimes fantasize that maybe she really didn’t have any paper and thought it would be “just one recipe”. However, it became her go to for writing recipes when she ran into friends. Eventually, the recipes did evolve and have a list of and amounts ingredients and instructions.

Today we don’t have passbooks and most of our recipes are shared via email, the Internet or pinterest. Having those recipes written in my grandmother’s handwriting is invaluable. As the years passed, after my Grandfather’s death, times got hard for my great-grandmother and her family. She was able to turn to her Brother in law for help and keep her family together, during the depression, World War II and a great cyclone. I still imagine that she would have been teaching us that the value of a rich family history has more value than today’s $430,000.

My favorite recipe was the Jam Cake. This is a traditional southern cake that came out of Tennessee or Kentucky, depending on what website you are looking at. I have searched high and low for a jam cake recipe that was made with wine instead of buttermilk. I’m not sure why Granny made the substitution, but it sure is good!

I’m giving it to you as written and then my version. How lucky was my Granny to be able to bake with such a limited recipe. I hope you enjoy it too.

 

Jam Cake!
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Jam Cake!
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Ingredients
Servings:
Instructions
  1. Beat eggs and sugar together until light colored and ribbony.
  2. Sift flour and baking powder together.
  3. Beat butter until light and fluffy. Add to eggs and sugar.
  4. Slowly add flour & baking powder mix to butter/eggs mixture.
  5. Once flour is completely added, add spices and lastly wine. Blend until just combined.
  6. Pour into 8 or 9 inch cake pans that have been greased and floured. Bake at 350°F for 30 - 35 minutes or until toothpick comes out clean.
  7. For frosting I make a cream cheese frosting and use a good store bought caramel sauce to make a caramel frosting. Divide the layers. I put an extra layer of jam in between cake layers with the frosting and then frost the whole cake.
  8. You can find my cream cheese frosting recipe in my May 8, 2015 post of Red Velvet cake.
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Try Something New! Graham Cracker Edition

When I read a post where the first thing the author does is make an excuse, I have to admit it is a huge turn off.  Julia used to say something to the effect of don’t make excuses for your food whether it’s bad or good, everybody already know’s. Well, Julia, true that but sometimes life just rushes by and you get behind.  The ironic thing is I have been writing like crazy, because I have so much to say!  It’s the cooking and picture that seem to set me back.  So here I am to catch up and I think this first one is a good one.

We finally got a little cold snap her in Los Angeles.  I love to think that means we can have a fire in the fire place and snuggle up.  I mean what else can you do when it is 50 degrees out (pause for groan from the east coast)? A fire in the fireplace almost always means S’mores.  So tonight it meant making my own graham crackers.


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I don’t know why I wanted to make my own graham crackers. There was something so intriguing to me. I imagined it would be very complicated so it never occurred to me that I would share it here, under try something new. It was super easy!

I went looking for “Graham” flour. Guess what? Its really just whole-wheat flour that is not sifted during the milling process and is ground coarsely. You can find graham flour in some health food stores. For my purposes I used plain whole-wheat flour. I started with a recipe from King Arthur Flour Company. I made the first batch exactly as directed. One of my daughters is not a big cinnamon fan and I thought it could be a little more “wheaty” so I made some adjustments and the following is my recipe. It really is simple.

My advice is to be patient when rolling out the dough. You do want to get them very thin. You also will want to have a ruler handy, if measuring out as squares, which is the proper graham shape. I admit I got bored of that and made some squares and some circles with a biscuit cutter. Finally don’t forgo the pricking with a fork. This helps them keep their shape, without puffing up.

Homemade Graham Crackers
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Homemade Graham Crackers
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Ingredients
Servings:
Instructions
  1. Combine whole wheat flour, all-purpose flour, sugar, salt, cinnamon and baking powder in a medium bowl. I used a stand-up mixer fitted with a dough hook.
  2. In a separate bowl, whisk together the egg, oil, honey and milk. Blend into flour mixture, until a ball starts to form. Add an additional tablespoon of milk if necessary.
  3. Wrap and chill the dough for about an hour. Turn the chilled dough out onto a lightly floured board an knead gently for 5 minutes.
  4. Preheat oven to 375°. Grease or line with parchment, 2 baking sheets.
  5. Roll the dough to 1/16"; make sure the board stays floured so the crackers transfer easily.
  6. Cut the dough into 3X# square and prick them with a fork several times. Place on prepared pans and brush tops with a little milk. You can sprinkle with cinnamon-sugar, if you wish.
  7. Bake for 15-20 minutes until lightly browned. Cool completely, on rack. They will keep well wrapped at room temperature for a week or freeze for up to 3 months.
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A Pantry in Three Parts

To paraphrase Julia Child you should never makes excuses for your food.  Whether it is good or bad everybody already knows.  After a five month absence, I’m back.  This is for you Carl!

My pantry is my comfort zone, a larder that has evolved over twenty years of cooking every day. It is my haven and where I go to feel safe. I can look at my pantry and see nothing; my sister looks in my pantry and thinks, “This is where I’m going after the apocalypse.” My pantry is where I go to get my creative juices flowing. It is often where I go to have fun. I can always find a spice, or some ingredient that will spark whimsy and often a party.

There is no one size fits all. You have to start with a few rapid-fire questions. I mean it! Don’t think about your answers. Say the first thing that comes to your mind.

1- what is your (family’s) favorite home cooked meal?

2- what is your breakfast, every morning?

3- what is the meal you cook every week? This may not be the same answer as #1.

4- when asked to bake for a bake sale or office party, what is your go to recipe?

5- when you stand in front of your pantry or refrigerator, what do most often eat as a snack?

6- what is the one recipe that gets the most reaction, wow factor, when you serve it?

Write the ingredients from all your answers down. This is where you will start building your pantry. Be honest with yourself, too. When I was single I may never have thought of turkey burgers. I sleep soundly, now, knowing I have my go to ingredients on hand.

Now I face the conundrum of the well-stocked pantry. Mine is in three parts: Everyday, Panic and Entertaining. Everyday- Here I am a Mom that feeds her family. I can make lunch, snacks, and dinner for my family. This pantry makes me feel nurturing. Panic- this pantry may well have some overlap with Everyday.   It has the most basic of ingredients for a quick breakfast and at least chocolate chip cookies for a last minute bake sale. This pantry makes me feel safe. My last pantry is for Entertaining. Here you may find an atypical ingredient, like cherry preserves or capers, in mine. This is the pantry that may get stocked when a specialty ingredient is on sale or as the holidays approach and you know you will be living it up. This pantry excites me. For me some days are utilitarian and on other days I just want to have fun. My pantry in three parts lets me indulge any mood.

Your Everyday pantry will be very personal to you. Here is a glimpse into my Everyday pantry

A quick breakfast item – For me this is grits. For you it may be cereal or pancake ingredients. I like to keep these items at waist high level. That way the kids can be a part of the decision.

We always have PB&J at home – that means not only the best quality peanut butter, but also an almond butter to swipe on a banana for a snack. Because this gets used so often it is on the same shelf that includes the snack items, like dried fruit, or pita chips (for hummus)

A few dinner ingredients – I always have dried pasta on hand and some sundried tomato paste.   Sometimes you just have to throw it together quickly and that means dried pasta and jar sauce. I keep sundried tomato paste to stir into jar sauce and give it a richness and fresher taste. I try to keep my pastas, sauces and rice all on the same shelf.

Basics – I always keep cans of tuna (I like the Italian kind canned in olive oil). I like to keep chicken and vegetable broth on hand. They are both great for adding flavor to cooked rice, pasta and vegetables, instead of water. We love tomato soup with grilled cheese so there is usually a box or two of Pacific brand tomato soup. I also use the sundried tomato paste in here and maybe some Pomi diced tomatoes to doctor it up. These items I like to keep all on one shelf.

Baking – I always have flour, sugar, baking soda and baking powder on hand. I also make sure there is always a bag of chocolate chips. This makes it easy to do a cake, muffins or cookies at a moments notice.

Spices – I am pretty selective about what spices I will keep on hand. I have small shelves built into the side of my pantry, just right for holding an array of small bottles and jars. However, spices can go bad or lose their potency, quickly. For that reason I try to only “stock up” on the ones I go through quickly. You can see I need to do a New Year purge.There are spice stores popping up that you can but in small, or customized quantities, even some farmer’s markets have spice vendors. I love flake salt so Maldon Salt is always on hand. I love the way a fresh grind of nutmeg can add a secret flavor to cheese dishes so I usually have a couple of whole nutmeg in the house. My husband loves heat so we always have a large container of chili flakes. My daughters love cinnamon and I love garlic so these are staples too. For the cinnamon I give in and buy the Cinnabon cinnamon. They love it so why not? I love a product called Garlic Gold. It is chopped, roasted and then freeze-dried garlic that has amazing flavor. You can buy it dry or packed in olive oil. I use both versions.

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Speaking of oils, here is my take. I always have a vegetable oil. I don’t really have a preference of canola or corn. I have a less expensive olive oil for cooking and I have a really high-end olive oil for dressing. When I say high end, I mean you would and could just eat a spoonful of it. It taste that good. One I really like is Laudemio. It has a beautiful green color and a peppery taste.

Alright, get started! To help inspire you, here’s my recipe for Oatmeal Buttermilk Muffins. It’s one of my favorites from my everyday pantry.

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Oatmeal Buttermilk Muffins
Print Recipe
This is an easy muffin to make with your well-stocked pantry. This is also a great recipe to add some mix-ins, like chocolate chips or dried fruit.
Servings
12 muffins
Cook Time
12 minutes
Servings
12 muffins
Cook Time
12 minutes
Oatmeal Buttermilk Muffins
Print Recipe
This is an easy muffin to make with your well-stocked pantry. This is also a great recipe to add some mix-ins, like chocolate chips or dried fruit.
Servings
12 muffins
Cook Time
12 minutes
Servings
12 muffins
Cook Time
12 minutes
Ingredients
Topping
Servings: muffins
Instructions
  1. Soak oats in buttermilk, for 15 minutes, in a large bowl.
  2. Combine flour, baking powder,baking soda, salt and cinnamon, in a small bowl.
  3. Stir egg, sugar, oil and vanilla into oat mixture.
  4. Add dry ingredients to oat mixture and stir until just combined. Don't overwork.
  5. Line muffin tin with paper liners. Use an ice cream scoop to fill each cup so they are uniform size.
  6. For Topping, stir together butter, oats and brown sugar. Sprinkle over each muffin before baking.
  7. Bake at 400 degrees for 12 minutes. Let cool for 5 minutes and serve warm.
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