Ingredient: unsalted butter
Growth comes in so many forms and even when you are not looking. Recently, I overheard women talking about red velvet cake, at the farmer’s market. Okay let’s be honest, I was totally eavesdropping. Anyway, one of them was looking for beets because she wanted to make an authentic, old-fashioned red velvet cake. I said that my recipe was the best (with food coloring) and we started laughing. She asked for my recipe and I quickly said, “It’s on my blog.”.
I was inspired to make my red velvet cake too. I was in the grocery store and wanted to just confirm that I had all the ingredients. I pulled up my blog, on my phone. Wait, what? All the ingredients are carefully listed and then no directions. Ugh! This was one of my first posts with a new recipe template, and I was learning how to input everything. How many of you came here and couldn’t figure out what the heck I was thinking?
So, in the interest of accuracy, I am reposting the red-velvet cake recipe. I’ve included, in the side notes, for making it with beets, instead of food coloring. In this day and age, it is super important to make the healthy choices that feel good for you and your family. I hope you enjoy this recipe!
This year I am making Passover seder both nights. While that may seem daunting, I am doing a lot of it ahead of time. This is new for me. I am no martyr. I give out assignments, everyone brings and I make the recipes that are better if they don’t travel. My point is I usually do everything the day of. This year I will join legions of cooks, some that started weeks ago, and freeze and thaw.
I am making my matzoh ball soup early in the week. As long as you freeze the balls in the soup and defrost in the refrigerator, it will still be delicious. Same for the brisket, chicken, macaroons, and popovers. I can make my hard boiled eggs early in the week and even get my tables set. The only things I’ll have to do the day of is put together my seder plates and make my desserts. This year’s desserts won’t necessarily work better made ahead of time.
When going gluten-free became popular, it opened a world of recipes for Passover, too. Not all gluten-free recipes are kosher for Passover, but the flourless chocolate cake is. The one bummer of some of the flourless cakes is they tend to collapse int he middle, after baking. This year I will use that collapse to my advantage and fill with a mascarpone chantilly cream. You can dust it with some chocolate shavings or add some fresh fruit and mint for garnish. It is beautiful a tastes divine.
This cake can be made a day ahead of time. I am making this on Thursday so picture to come
Oh, my Grandmother’s brownies! I remember and crave them still. She never made any secret about using a box mix for the brownies. I vaguely remember a Betty Crocker box. But she always made this frosting. It was more like fudge, but she wouldn’t put fudge on a brownie, or would she?
The frosting was thick and chocolatey. It had a graininess that let you know how much sugar was in the frosting, but it was so good. The whole brownie was sweet yet not cloying. My Grandmother always put nuts in her brownies., usually walnuts or pecans. I know that cooks are hesitant with nuts these days. I say give nuts a chance!
I tried many “southern” fudge frosting recipes and none matched my grandmother’s. So, I went to a good old-fashioned fudge recipe and changed it up a little.
It’s not too late for a quick Valentine’s Day bake so quickly run to the store and get your ingredients and get to it!
Follow the directions on the box for your brownies. While they are baking get started on your frosting. If you can pour the frosting over the brownies when they come out of the oven its great!
Today is National Chess Day. Yes they are talking about the game, but it made me think about a pie I had as a child, when I would go and visit my grandparents, in Georgia. I looked through a few cookbooks and found no less than fourteen recipes for Chess Pie. Five of them are my own family’s recipes.
Folklore of how this pie got it’s name is that a cook on a plantation made up the recipe and when asked what she had made she answered “Just pie”. Because of her thick accent it was misheard as “chess pie”. Of course there are as many versions of how it got its name as there are recipes for the pie.
Another version of the story is that because the recipe has such a high amount of sugar, it is naturally preserved and therefore didn’t need to be stored in an icebox and could be kept in a pie chest. Again chest eventually got slanged down to “chess”. Finally, there is a version that says Chess Pie is really Cheese Pie, an English recipe that is almost identical and is basically a form of cheesecake. I don’t buy this one at all.
If you don’t know what Chess Pie is, it is a custard pie with a minimal amount of cornmeal or sometimes flour in it. This basic pie exists in every region, in some form. Indiana has Sugar Pie and this may even be a precursor to the base of lemon meringue pie. You could even call it a solid pudding in a crust.
This pie hits all the sensory notes. It is at once smooth with a bit of crunch from the cornmeal. The corn meal will rise to the top and form a crust. When I was a kid I loved this pie because it was so sweet and the more sugar the better. Now that I am an adult, I understand the nuances of the flavor and sugar.
Chess Pie, in the south is like Pound Cake and squash soufflé. If you ask a dozen women you will get a dozen recipes for the same item. I even did a spreadsheet to see where the variances are. I really only wanted to make my family recipe but I tried one other, too. They are both very sweet. In our family recipe, the one below, a tablespoon of vinegar is added. It seems to be what cuts the sweetness a bit.
The ingredients of the recipe are basics and you probably have them in your pantry and fridge all the time. Really, sugar, eggs, cornmeal, milk and butter, is all you need. It all comes together fast so, if you do have the ingredients on hand, you can have a fabulous dessert made in about an hour. However, I do recommend that it cool then get refrigerated over night before serving.
You can add different flavors, too. The easiest way is to change out the vanilla for another extract. However, you can add 1 cup of coconut or ¼ cup cocoa powder too. The cocoa powder also cuts down the sweetness.
Just one bite of this pie and I am driving down a red dirt road to my grandparents and catching lightning bugs.
Mama’s Fish house was officially opened in 1973, in Pa’ia, Maui. I went to Maui for the first time in 1974. So we practically grew up together. I was on the Kannapali side of the island and Mama’s was on the Wailea side. I was hitchhiking from our apartment in Napili to Lahaina, while over at Mama’s, fisherman were pulling their boats up onto the beach to sell their fresh fish. If you look on a map of Maui there is a natural divide and back then, and even kind of today, that divide was very real. As a resident of the Westside I very rarely ventured to the North. If I did, it was probably to go to the airport and if we were eating, it was at Chuck’s Steakhouse. Steakhouses were big in the 70’s & 80’s, on the island.
Throughout the 80’s I would go back to Maui again and again, but it was always back to the Kannapali side and it was mostly to “party”, lay in the sun and repeat. In the mid-nineties, I was invited back by my soon to be fiancé and we stayed on the North side, in Wailea. It was 1997 and this would be my first trip to Mama’s.
Even in 1997, 24 years after it opened, Mama’s was still more a hidden treasure for locals than an in demand tourist destination. The restaurant was way bigger than the shack it started out as, but I bet it still only sat maybe 50 people. The, always missed the first time, driveway was now marked by the very boat they used to catch their fish on. The menu had not changed very much. They still told you who caught the fish and where, on the menu. Their signature dish of Macadamia Nut Encrusted Mahi-Mahi, stuffed with crab was still their best seller and you still got sand in your shoes walking to your table.
After that 1997 trip to Maui, going to Mama’s became a tradition every trip. From 1997, when we got engaged, to 1999 the birth of our first child and beyond; we went every year until 2013. Each year as our children got bigger, so did Mama’s. Now you walk in and go down some stairs to get to the hostess stand. They have valet parking and postcards to send back to the mainland. But they have always remained true to their roots.
When Mama’s opened in 1973, they wanted to showcase the fish and foods of Polynesia. Even in 2000, that remained their driving force. That was the year they re-introduced the long neglected, breadfruit, a fruit similar in texture to a potato but sweetens when cooked, and other Polynesian foods. They began working with local Farmers to grow the best organic produce and they continue to put the name of the fisherman, his catch, and where it was caught on the menu.
Today, Mama’s stays true to itself, even in a restaurant big enough for a convention, that might be held at the new Mama’s Inn, on property. The mahi-mahi is still the signature entrée. Through the years they also became famous for their Ceviche and Maui Banana Macadamia Crisp. This was my first trip there in four years, but it was just as fantastic as it has ever been. They keep their recipes pretty close, so I was unable to get the recipe for the mahi-mahi I had this year. This year it was served with a pineapple beurre blanc. However, I think I’ve come pretty close in re-creating it. I hope when you bite into the tender and mild white fish, the salty taste of the crab and the sweetness of the pineapple beurre blanc, you will be transported to a shack on the beach in Maui.
Aloooooha! I am back from my happy place. It really doesn’t matter all the wonderful places that I am able to travel to, Maui, the Valley Isle, will always be my favorite. As you fly in you can see the lush green valleys and black lava peaks, formed from years of volcanic activity. I imagine that I can smell the sweet and salty water filled air and a smile spreads across my face. When I return to Maui, there are specific food rituals that I must do or I feel incomplete.
I usually start with an obligatory shave ice. Each time I am in Maui, I search for the perfect shave ice. I try to find just the right incarnation. Shave Ice is exactly what it says it is; a huge block of ice is put in a machine and finely shaved flakes of ice, fall into a cup ready to be adorned with sweet syrup. That is how most mainlanders enjoy it. Hawaiians add vanilla ice cream on the bottom and a drizzle of sweetened condensed cream, on top. This trip I found Tobi’s Shave Ice in Pa’ia. Like other shave ice shacks there is a myriad of syrup flavors and the ice is shaved to perfection. What I love is how they burrow the ice cream in the middle of the shave ice. This is assures that you get a little bite of creaminess with every bit of shave ice. And you can still get the drizzle of condensed cream. I have to say that Tobi’s rocked!
There is also the ritual of Hawaiian Breakfast. I love Hawaiian French Toast. I like it with bananas, macadamia nuts and coconut syrup. I’ve had the pancake version of this but they always seem heavy. There are so many great Hawaiian breakfast items. Things like Portuguese sausage, Spam and Pork Fried Rice with Eggs are traditional. I love macadamia nut sticky buns!
This trip I tried Kihei Caffe’s french toast. They use Portuguese bread; think Kings Hawaiian bread in a loaf. The bread is made with milk, sugar, eggs, honey and lemon zest. It has a sweet flavor and is really light in texture. You can use brioche if you can’t find Portuguese or Hawaiian Bread. The bread is soaked in an egg mixture, like traditional French toast but it is cooked in a sauté pan and then baked. This locks in the creamy texture in the center and a caramelized crunch on top. Once it’s baked slice some fresh or caramelized bananas and some chopped macadamia nuts over the top. I drizzle the toast with a little maple syrup and some coconut syrup. The combination of sweet and salty with just a little bit of crunch is phenomenal! I can smell the coconut syrup and ocean breeze and am ready for breakfast.
I have been going to Maui since 1974. I have witnessed so many changes. While I still long for the quiet uninhabited island that it once was, I love the new food and beverage scene that the growth has brought. Here is a recipe for Hawaiian French Toast that comes close to the one I had at Kihei Caffe. Enjoy!
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.