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
In a mixing bowl pour cake mix and pudding mix. Turn on mixer and add sour cream. Slowly add vegetable oil.
Add eggs one at a time mixing well after each addition.
Add milk, vanilla and sea salt.
Add milk, vanilla and sea salt.
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.
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.
Winter knows how to hook you. That first nip of cold air gets you excited and all the sweaters come out. When you are sick of rain the snow starts and when you think you can’t handle the grey skies anymore, Peonies show up and the citrus is ripe for the picking.
The Peonies I had to find in NYC while looking at colleges for my daughter. They were a welcome sight on a slushy, grey street in Chelsea. The citrus, in the form Cara Cara oranges greeted me when I came home to Los Angeles. They were bursting with juice and practically leapt off their trees when I went out to pick them.
Cara Cara oranges are wonderfully sweet and have specks of dark red hinting of a relationship to blood oranges. You can juice them and cook with them. This year they were too sweet not to use in everything! First, I peeled, sliced and served them on a beautiful platter on their own. Delicious! Then I tried a variation on lemon curd. It is literally sunshine is a jar. You can use any way you would lemon curd or, like me, just eat with a spoon.
Bring the orange juice to a simmer in a small saucepan, over a medium high heat and reduce to 1/2 cup. Remove from heat and stir in zest. Cool to room temperature.
In a separate bowl, whisk together egg, egg yolks and sugar. Whisk in cooled juice mixture. Once combined, pour back into saucepan and cook over medium heat, stirring constantly until it starts to thicken and it reaches a temperature of 180°. This should take 6 - 8 minutes.
Pour mixture through a fine mesh strainer into another bowl and stir in butter, until it is completely melted. Cool completely and place plastic right on surface of curd, to prevent skin forming. Place in refrigerator until well chilled.
Store in airtight in refrigerator for 1 week or freeze for up to 3 months. Thaw overnight in refrigerator, before use, if frozen.
I went to Israel last year. I was on a fabulous Women’s trip that was a little sight seeing and a lot of spiritual education. How could it not be spiritual with 260 women? The trip is based in Jerusalem and there are lots of day trips throughout the country, to Masada, Tel Aviv and Tsfat, among other places. When I left for Israel, I was armed with my laptop and fork. I was going to blog about my spiritual journey and surely the amazing food that would accompany it. Well the best laid plans as they say. I should have made sure to have comfortable dancing shoes and sweat mopping towels.
Our first stop was Tsfat, in the north. It was amazing and beautiful. There were 260 women dancing together and drinking on the northern coast. We were served Israeli salad and hummus with huge, fresh made pitas. We were served beautiful pickled vegetables that had just the right amount of tart and sweet. The entrée came and it was salmon encased in fresh herbs, garlic and olive oil. It was served with simply grilled sweet potatoes and mushrooms. We were tired, hot and hungry and the meal did its job to satiate us. When we were thirsty we had cold water. When we thought we couldn’t stay awake even one more moment, there were fireworks and cold Goldstar beer. And then more dancing and singing, hugging and crying. What an amazing night! And I wrote all about it.
Thanks to chefs like Ottenlenghi, the rest of the world is experiencing Israel’s wonderful food scene. When you walk through the open markets in Tel Aviv or Jerusalem the vibrant colors and aromas are intoxicating. Lunch on our first day was the most amazingly authentic and delicious falafel. I had it loaded with pickles and cabbage and tahini with hummus and French fries. It was exactly what I wanted in an Israeli falafel.
This year my husband will be going on the men’s trip. I’ve done my best to tell him where to go for the best falafel and hummus. To not miss the hidden wine shop in Tsfat. He will find that the shashuka at the hotel is a great way to start each morning and that even Israel has great Chinese food.
Of the 30 different hummus’ I ate while I was in Israel, I came home with this recipe. It is the best one I had and I love the tang of lemon.
Drain and rinse the chickpeas. Put them in a large pot with shallots, salt and dried pepper (I like to add a whole peeled carrot, sweetness, but its optional). Cover with cold water by one inch. Bring to a boil and simmer for an hour or two.
Drain, but reserve the liquid. Discard all but the chickpeas.
Puree about half the chickpeas in a food processor with 2 Tablespoons of the reserved cooking liquid. Add the garlic and remaining chickpeas and continue to puree.
While pureeing add lemon juice, tahini, olive oil and spices.You may add additional cooking liquid if needed, but don't let it get runny.
Taste and adjust seasoning. Garnish with a drizzle of olive oil and a sprinkle of paprika.
Serve with fresh, warm pita.