Tag Archives: almonds

German Chocolate Cake: Inside-out

My sister celebrated a birthday recently, and since we both believe that sending a card or present across the country for this event is necessary, I’ve been trying to think of other ways to celebrate.  You know — it’s the thought that counts sort of thing.  Two years ago, I posted a tribute to her.  Last year, my husband and I held a candle and snapped a photo in mid, “Happy Birthday to You…” and this year?  I thought I’d make her a cake.

When I first thought of this, I really didn’t think she liked any type of cake, but I asked to make sure.  After all, if someone who doesn’t really enjoy cake is going to have to appreciate a cake they’ll never get to taste, then it should at least seem appealing to them, don’t you think?

Not only did I get a response from her, I got three:  Angel food, German Chocolate, and cheesecake with coffee.  The mention of angel food brought back memories of a cake she introduced me to, and that’s saying quite a bit because my sister doesn’t really enjoy cooking.  So I thought about recreating that cake, but decided to save it for another time.  Cheesecake is something I adore and make several times a year, so I passed on that one quickly.  But German Chocolate cake?

Really?  Call me completely surprised!  My thinking about German Chocolate cake is wrapped in memories of a gooey exterior hiding a dry cake that isn’t chocolate enough.  It always seemed rude that the frosting promised something quite flavorful inside, yet it never lived up to my expectations.  But I seem to be in the minority because no sooner had I begun to mention that I was going to make a German Chocolate cake, that I found out it’s not only enjoyed my many — it’s a favorite.

Another surprise was finding out there’s nothing actually German about this cake.  It’s named after Sam German who created Baker’s Sweet Chocolate.  A Texas homemaker sent the now familiar recipe for German Chocolate Cake to a newspaper in 1957, and General Mills sent the recipe to newspapers all over the country.

My search for the perfect recipe sent me to David Lebovitz’ site first, but after a quick scan of the ingredients listed, I realized I didn’t have buttermilk.  Next stop was epicurious.  I couldn’t get past the idea of what they described as an “inside out” cake.  Evidently, a few people had decided it was a darn good cake since there were 236 reviews, most of which were raves.

The problem I had with that recipe was the Dutch-processed cocoa.  I can’t tell you how many stores I’ve searched in and have just decided to not deal with it anymore.  Yes, there’s a conversion for using regular cocoa, but it’s not advised.  And when it comes right down to it, there are just about as many recipes for chocolate cake out there as there are renditions of German Chocolate cake.

So guess what?  I made it my own, of course.  Sheer chocolate-coconut-dulce-de-leche-almond-crunchy-but-moist heaven.


Happy Birthday Lori!  This is your birthday song — it isn’t very long…

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Pastry Ring with Dark Chocolate and Cardamom

Chocolate Almond Filled Pastry Ring

One of the techniques I’ve shied away from has been making puff pastry.  Although I can be fairly tenacious, when I feel like I’ve worked diligently on something and it doesn’t turn out, I’m not willing to jump back to the task to get it right.  Let me adjust that — when it comes to something that isn’t important in the grander scheme of things, that is.  Making puff pastry would fit into that category.  If you’re a pro at making puff pastry, then you’re most likely thinking, “What a quitter.  It’s not that challenging…” and I would agree temporarily, but being the contrary person I am by nature, I’d come back with, “Yes, but when’s the last time you tore down a fence in your pajamas on the spur of a Monday morning moment while enjoying your first cup of coffee?”  And then I’d go inside and start a not quite puff pastry dough, but yeasted laminated dough all the same.

I think what annoys me most about my failings as a cook is the waste.  Yes, I absolutely learn something in the process of failing and know it to be an extremely important aspect of learning, but it’s the time invested when I’ve put off doing something else.  It’s the waste of product if it’s not eaten, and therefore, a waste of money as well.

Sounds grand, doesn’t it?  It’s really because I don’t like having my butt kicked by a recipe.

A good strategy after a colossal failure is to break down the task.  Perhaps begin again with something similar, but not quite as involved.  After success once, give it another go and pat yourself on the back.  Bask in the glow of your accomplishment and then instead of tackling the dreaded initial failure again, try another recipe, again similar, but a bit more involved.  Practice developing patience with copious amounts of deep breathing.   Think about those turns and all that butter nestled between those layers.  Still not quite puff pastry, but getting close.

So very close.  And some chocolate never hurts in the process, right?

I’ll get there.  I will.  You wait.

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Italian Almond Orange Cake: Mediterranean Meal’s Dessert

Moroccan spice blend for lamb...
A week ago, I decided to ask friends over for dinner — friends I've known for a very long time.  It's the group I've mentioned before; the females know each other by profession, and the husbands by default.  It works and we all enjoy getting together to eat. 

It's a good thing we enjoy each others company, because this time, the food was less than stellar.  Sure, I'm being my usual critical self, but still.  Maybe it was because the week of warm temperatures had lulled me into thinking summer was around the corner and I was daydreaming.  Or that I'd quietly enjoyed taking my time in the kitchen that day thinking about the sequence of what I'd make first, then next, swearing I'd have good photos to use this time.  It was truly my favorite kind of day. But I know cooking for a group of people needs to be more than just pleasant time spent in the kitchen for it to be delicious as well.

I'd been in the mood for Mediterranean flavors and had a boneless leg of lamb in the freezer. Something Moroccan seemed perfect for the evening and although I scanned many recipes that sounded truly delicious, I settled on one from a cookbook one of my older sons had given to me:  The Complete Mediterranean Cookbook by Tess Mallos.  The only problem is that the lamb meat would need to be cut into chunks for the Seksu Bil Lahm or Couscous with Lamb and Vegetables.  It seemed a waste to cut the leg of lamb up for the dish even though the flavors were exactly what I'd wanted.

The night before the party, I changed my mind and chose a different recipe instead.  You know what they say about changing your mind at the last minute, right?  So…

The spices' aroma was heavenly...

…this post won't be about the Moroccan Spice-Rubbed Leg of Lamb.  Lovingly rubbed, basted in an interesting honey-lemon syrup, and roasted to an internal temp of 145 degrees, the meat was too done for me…

Shrimp, calamari, clams...

…and it won't be about the Seafood appetizer with Romesco Sauce I made because I sort of threw it together and will have to try it again, writing down the ingredients.  It's a bit challenging to do all of that when people are waiting to eat…

IMG_9075 IMG_9077

…nor will this be about my second attempt to make a Briami me Feta or Greek Vegetable Casserole with Feta.  Even though the layers were oh, so patiently put together, and carefully seasoned before baking for 90 minutes, the very thinnly sliced potatoes were not done. Par-boiling is definitely in order next time.  And there will be a next time because the flavor of this casserole was truly delicious — especially with a bite of the lamb.  Maybe next time, the lamb needs to be layered in the casserole.

Italian Orange Almond Cake

No, this will be about the dessert, which is where my day began last Saturday morning in my kitchen.  It will be about the Sformato di Aanci or Orange and Almond Cake that was so very moist and delicious.  Jenny of All Things Edible, an old Daring Baker friend has a new house and is celebrating with a Housewarming.  Join in on the celebration and send her a recipe to share before January 30th.  The more the merrier, right?  We think so!

Dinner with Friends is always good...

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Caramelly Honey Nut Squares

Today is all about nuts.  Lots and lots of nuts — which is perfect for me about now as I listen to the painters downstairs finally, finally ripping the paper off the floor which has been taped on for more than a week.  I thought yesterday they’d be done, but they’re putting finishing touches here and there.  Clearly, they’re very thorough, which I’m grateful for.  I’m so ready to roll up my sleeves and rearrange my things again.

Dust.  Vacuum.  Hang pictures.  Tackle the pile in the garage to unbury my books.  Gather things for one last big donation of the year…

…then decorate for Christmas.

Like I said — NUTS!  Or in this case, Biscotti Quadrati al Miele e alle NociHoney Nut Squares, Gourmet’s Favorite Cookie from 2003.  These are a delightful bite of flaky cookie crust, creamy honey caramel and three kinds of nuts.  You can’t get much easier for something pleasant, crunchy, and surprisingly, not too sweet.

That makes eleven cookies with one left to go.  Here’s nuts to you! 

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Pumpkin Pie Bars with Pepitas

Frozen Pumpkin Puree

If you’re someone who freezes food for later use, then you know there’s something to be said about how long food can be frozen and then used without sacrificing quality.  That would mean that the bones from last year’s something or other that are barely recognizable due to the accumulation of frost most likely need to be tossed.

But the two cups of fresh pumpkin I prepared last November, each carefully poured into its own bag, the air patiently pressed out, then frozen flat looked perfectly fine.  Bright in color, and not a hint of frost.  For about five seconds I imagined a whole new world of cooking up a storm of fresh items and then preparing them for the freezer.  And then I snapped out of it.

The food world on the Internet is aswirlin’ with pumpkin pies and mousse, and whoopie pies, soup, bread, and muffins, and since the idea of pumpkin pie is so yummy right now, but we wait until Thanksgiving to savor our first bite, I thought a compromise was in order.  I could have a somewhat pumpkin pie taste in a bar cookie.

Nice.  Very nice.  If you are someone who likes pumpkin pie but wishes there just wasn’t so much of that custard, then these are a lovely option.  Packing them up and sending them home with guests on Thanksgiving is quite a bit easier than sending pie slices, too!

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