Back to the main event, cake. I love cake and I could not wait to try this Devil’s Food White-Out cake from Dorie Greenspan. Chocolate cake and marshmallow frosting, what’s not to love. It was a big hit and a crowd pleaser. I compared it to my favorite chocolate cake recipe from Bon Appetit http://www.bonappetit.com/recipe/cocoa-layer-cake and I could not decide which one I liked better. Good thing I don’t have to choose. Here is the link to Dorie’s recipe:http://www.npr.org/templates/story/story.php?storyId=6504932
These apple cheddar scones sure hit the spot this weekend with some tea. Dried apple, apple juice and sharp cheddar cheese made these scones delightful. We love scones and are happy to add this recipe to our rotation. Here is a link to the recipe: http://doriegreenspan.com/2008/07/twd-apple-cheddar-scones.html.
It was green alright. I had thoughts of Green Eggs and Ham. Discussions of Dr. Seuss did not convince my son to eat it so he had buttered pasta and one piece of meat to try. My husband’s thoughts were “we can’t serve this to company, it’s green”.
But of course it was delicious. I had to substitute veal for other beef as I could not get it. I would take the advice of others next time and thicken the sauce a bit, it seemed to have run through the noodles. We are not big beef eaters so I am not sure if I would make this again. I am glad I tried the recipe and am grateful for learning some new techniques.
When I saw this recipe in the latest issue of Cook’s Illustrated I wanted to give it a try. I am not normally a mousse person because it is so bad most of the time but this recipe contained 2 pounds of fresh strawberries (which I love) so I thought I would give it a go. This recipe takes time and is a fair amount of work. It involves macerating strawberries, reducing the juice and whipping cream. The finished product had great flavor and the texture was good but did not convert me into a mousse lover. You can get the recipe here:http://www.cooksillustrated.com/videos/2758-fresh-strawberry-mousse?incode=MCSCZ00L0
It has been a bevy of bars in my house lately for cookies. These Applesauce Spice Bars were more cake-like than cookie but delicious. Loaded with apple goodness and raisins with a nice glaze they made a great dessert. I also made Chewy, Chunky Blondies which disappeared quickly with chocolate chips, butterscotch chips and coconut. My family is happy with my baking adventures so far.
I am always appreciative of learning new ways to cook vegetables and this recipe was no exception. I loved the way the vegetables steamed and the great flavors only from a few ingredients. I served the vegetables with fish as Dorie suggested, I liked it just fine but my husband thought another fish like trout would have been better. Another reason to make these again. And how about the clean up, those foil packages make for neat cooking. You can get the recipe here: http://www.sisboomblog.com/2014/04/baby-bok-choy-en-papillote-sugar-snaps-garlic/
I was happy to find another reason to use my mini muffin pans. I love brownies and all their chocolate goodness. I made them with the optional orange zest which the adults liked but my son did not. I would make these for a party which needed little finger food.
After making Chocolate Malted Whopper Drops and Cocoa Sables, both of which were big hits, the request from the family was a cookie that wasn’t chocolate. I picked out these Buttery Jam Cookies knowing that I had jam lovers in the family. Unfortunately, they were not a big hit with the family. My son said “these are not my kind of cookie” and he hasn’t had more. My husband said “what’s in them?” The powdered ginger seems to be the offending ingredient. My husband thought crystallized ginger would have been better. I liked them but then again there aren’t many cookies I don’t like:) Since I am baking my way through two cookbooks I am moving on to other adventures instead of tinkering with this one.