GERMAN CHOCOLATE SHEET CAKE

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Contrary to popular belief, German chocolate cake did not originate in Germany. Its roots can be traced back to 1852 when American chocolatier, Samuel German, developed a type of sweet baking chocolate for the Baker’s Chocolate Company. The brand name of the product, Baker’s German’s Sweet Chocolate, was named in Mr. German’s honor.

And this delicious cake, which I prefer to serve as a sheet cake, is the ultimate result of Mr. German’s hard work. (And we all thank him to this day.)

And yes, I prefer sheet cakes to layer cakes. Why you ask?  Very simple. We entertain large groups of quests in our home, and sheet cakes are simply easier to build and easier to serve than a layer cake.  (Since entering “the golden years”, I’ve started pulling the “I’m not getting any younger” card to give myself permission to take a few steps here and there to make life easier for myself. And one of those “steps” is to mainly serve only sheet cakes and reserve time consuming layer cakes for very special occasions.)

Now I don’t want you to think that just because this recipe doesn’t call for 3 layers, each frosted with the wonderful caramel pecan and coconut frosting we have all come to love over the years that you will somehow feel cheated. Not going to happen. You are still going to get plenty of that fantastic frosting. So no need to worry. And truly, if you just can’t abide the thought of German Chocolate cake as a sheet cake, by all means, knock yourself out and make a layer cake. (3 – 8-inch pans should work just fine.)

But whatever shape you decide upon, be it the lazy person’s way (mine) or the traditionalist’s way (someone younger with more stamina), you are going to love serving this cake to your family and friends. You know the term “oldie but goodie”, well whoever coined that phrase must have had this enduring cake in mind. Because this cake has been around since I was a kid, and as everyone knows, that was a long time ago.

Actually, the first published recipe for German’s chocolate cake appeared in the Dallas Morning Star newspaper on June 13, 1957 as their “recipe of the day”. It was created by a Texas homemaker, Mrs. George Calay. The recipe was so delicious that it quickly spread to other newspapers and cookbooks, and soon became everyone’s “special” cake for birthdays, anniversaries, etc. And just so you know, June 11th is National German Chocolate Cake Day in America. (The things you learn on this site. Amazing, huh?)

And I know, everyone already has a recipe for German Chocolate Cake. But mine is a tad different. (Now there’s a surprise I bet you hadn’t thought possible.) Chuckle chuckle!

Cake:

  • 4 oz. German sweet chocolate, chopped
  • ½ c. water
  • 1 c. unsalted butter, room temperature
  • 2 c. granulated sugar
  • 4 eggs, room temperature, separated
  • 1 tsp. vanilla extract
  • 2½ c. cake flour
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 c. buttermilk

 Frosting:

  • 4 lg. egg yolks
  • 1 (12-oz.) can evaporated milk
  • 1½ c. granulated sugar
  • ¾ c. unsalted butter
  • pinch salt
  • 1½ tsp. vanilla extract
  • 1 T. dark rum, opt.
  • 2 c. sweetened flaked coconut, toasted
  • 2 c. toasted pecans, chopped

Cake:

In your microwave oven, melt the chocolate with water; stir until smooth. Set aside to cool. In the bowl of your mixer, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in the chocolate mixture and vanilla. Whisk the cake flour, baking soda, and salt together in a small bowl. Add to the creamed mixture alternately with buttermilk, beating well after each addition. Beat egg whites until stiff peaks form; fold into batter.

Spread batter evenly in a buttered and floured 9 x13-inch baking pan. Bake in a pre-heated 325 degree oven (if using a glass baking pan) or a 350 degree oven (if using a metal pan) for 35-40 or until a toothpick inserted near the center of the cake comes out clean. Remove from oven and cool completely on a wire rack before frosting. When the cake is cool and the frosting is ready, carefully spread the frosting over the surface of the cake. Let sit for a few hours before cutting into desired sized pieces.

Frosting:

Whisk the egg yolks and evaporated milk together in a large heavy saucepan. Add the sugar, butter, and pinch of salt; cook over medium heat for about 12 minutes or until thickened and golden brown, stirring constantly. (170 to 180 degrees on a candy thermometer.) Remove from heat and stir in the vanilla, rum, coconut, and toasted pecans.  Let stand, stirring occasionally, for 45 minutes or until cooled and the mixture is a good spreading consistency.

 

REFRIGERATOR DILL PICKLES

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I love dill pickles with a passion. No wait – let me re-state that. I love truly good dill pickles with a passion. And for decades, come cucumber time I would make my mother’s dearest friend Charlotte’s dill pickles. They are simply beyond belief good. So for all you purists out there, I have included Charlotte’s recipe at the end of this post.

But for all of you who happen to be like me – too lazy or too busy to get your canning act together, I offer this recipe for quick and easy dill pickles that I found on the “Once upon a Chef” website. (Great site BTW)

And talk about instant (well almost instant) gratification! No more waiting for several months to finally be able to open a jar. These babies are ready in about 48 hours. (The original recipe states that they are ready in 24 hours, but I found that they needed another day to reach their full potential.)

And guess what? You can make these pickles year round. No waiting for that 2 or 3 week window when pickling cucumbers are at their peak and you have vacation plans. Now, whenever the mood hits you, you can make up a batch and within 48 hours be crunching on a slender spear of heavenliness. (I’m not sure that’s a word, but I’m going to use it anyway!)

Of course if you don’t like super crunchy dill pickles, with a nice vinegary, garlicky, and slightly hot (from the crushed red pepper flakes) bite, you are not going to like these pickles in the least. You might as well leave this post right now and not waste your time reading any further. (It’s only going to be more pickle information and effusive plaudits for my recipe find of the decade!) But for those of you who, like me, worship the ground that cucumbers are raised on, please continue reading.

The only problem you might find with this recipe is locating the right cucumbers for these pickles. You really can’t use regular American slicing or English cucumbers. They won’t stay crisp. You need to use Kirby, Persian, or small pickling cucumbers for this recipe. During late summer your best bet for finding pickling cucumbers is your local farmer’s market or fruit stand. During the rest of the year, Trader Joe’s, Whole Foods, and Central Market (here in the Seattle area) usually carry at least the Persian variety.

So have fun with this recipe. If you also enjoy Bread and Butter Pickles, check out my quick and easy recipe also on this site.

  • 1¼ c. white vinegar
  • 3 T. kosher salt
  • 2 T. granulated sugar
  • 2 c. cold water
  • 2 lbs. Kirby, Persian, or mini cucumbers, blossom/stem end cut off, then cut into spears
  • 2 T. coriander seeds
  • 6 large garlic cloves, peeled and halved
  • 1 tsp. mustard seeds
  • 1 tsp. dill seeds, opt.
  • ¼ tsp. crushed red pepper flakes
  • 16 dill sprigs (2-oz. pkg.)

Combine the vinegar, salt, and sugar in a small non-reactive saucepan over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use.

Stuff the cucumber spears into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, dill seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate for at least 48 hours, then serve. Pickles will keep in the refrigerator for a month or more. (But good luck keeping them that long!)

DILL PICKLES (CHARLOTTE’S)

  • 12-14 sterilized wide mouth qt. jars and lids (I sterilize the jars in the dishwasher. I boil the lids on the stove.)
  • 12 lbs. pickling cucumbers, 3-4 inches long
  • 2 to 2½ tsp. alum
  • 12-14 garlic cloves
  • 12-14 small dried hot red pepper pods
  • 1 bunch fresh dill, cut in 4-inch lengths
  • 2 qt. white vinegar
  • 6 qt. water
  • 2 c. pickling or kosher salt

Thoroughly scrub the cucumbers. Lightly pack in jars. To each jar add 1/8 teaspoon alum, 1 clove garlic, 1 small dry red pepper, and a lot of dill, stems and all. Meanwhile bring vinegar, water, and salt to a boil. Pour hot brine over pickles. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary. Seal as quickly and as tightly as possible. Store for at least 3 months before eating.

Please Note: If any of the lids don’t seal properly, store the jars in your refrigerator.

 

 

HAM, KALE, AND CANNELLINI BEAN SOUP

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I know, I know! I already have several smoked piggy, greens, and dried bean soup recipes on my blog. Can you guess why? Got it in one. I LOVE BEAN SOUP! And if the soup is reasonably inexpensive to prepare, is low in fat, contains nutritious veggies, some sort of meat as well as the dried beans, I am well on my way to nirvana. Add a couple 3 toasted baguette slices and dinner is ready! (Which is another compelling reason to prepare and serve soup. It’s really a complete meal unto itself when accompanied by some form of cracker or bread.)  

So yesterday morning when I was up to my elbows in dill pickle brine and German chocolate cake batter, (not the same recipe you realize), I got to thinking about what to fix for dinner. And calling to me from the refrigerator was a small hunk of ham and some kale that dearly needed to be eaten. Soon the cannellini beans in the pantry were offering their two bits to the conversation. So not being one to ignore what three of my favorite ingredients have to say, I jumped at the chance to write a new recipe. And the simplest preparation I could think of which included these three darling ingredients was soup.

So what you have below is the result. And considering that I was very busy in the kitchen all day yesterday working mainly with ingredients that have no relationship to a bean soup, you are darn lucky the recipe doesn’t include cucumbers or melted chocolate! Enjoy  

  • 2 c. dried cannellini, small Navy, or Great Northern beans OR 3 (15-oz.) cans cannellini or white beans, rinsed and drained (see recipe variation)
  • 8 c. water
  • 2 T. extra virgin olive oil
  • 1½ c. diced ham
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 stalks of celery, chopped
  • 3 garlic cloves, minced
  • 1-2 T. fresh minced sage or 1-2 tsp. dried sage
  • 1 bay leaf
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • 8 c. (2 qt.) chicken broth
  • 6 c. chopped kale

In a covered sauce pan, add the dry beans and water. Bring to a boil, remove from heat, cover, and let sit for at least 2 hours. Or cover the beans with water and let sit in the refrigerator overnight. In both cases, drain and rinse the beans before adding to the soup.

Heat the olive oil in a large covered pan over medium-high heat. Add the ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth and beans. Bring to a boil, reduce heat, and simmer covered for about 1½ hours or until the beans are tender. Stir occasionally. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

Variation using canned beans:

Heat oil in a large covered pan over medium-high heat. Add ham, onion, carrots, and celery. Sauté until the onion is translucent. And the garlic, sage, bay leaf, salt, and pepper; cook for 1 minute, or until the sage and garlic are fragrant. Add the chicken broth, bring to a boil, reduce heat, and simmer covered for about 30 minutes or until the carrots are tender. Add the beans and simmer for about 10 minutes. Add kale and cook for about 3 minutes or until the kale is wilted. Adjust seasoning.

Serve with crusty baguette slices that have been toasted. (I like to drizzle the baguette slices with olive oil and lightly sprinkle with finely ground Parmesan cheese before placing in the oven to toast at 425 degrees for about 7 minutes.)

 

SAVORY KALE AND MUSHROOM STRATA (BREAD PUDDING)

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I am always trying to come up with new and exciting side dishes. And especially side dishes that can be prepared ahead of time. So in trying to come up with a non-potato or rice dish to serve our hungry and discerning home concert guests this next Sunday, I thought about a savory bread pudding. And although I have two other delicious recipes for savory bread pudding on this site, Savory German Bread Pudding with Mushrooms and Wild Mushroom Bread Pudding, I wanted a strata that included kale and Gruyère cheese.

So never being one to leave well enough alone, I made some changes to a recipe I found on the New York Times web site. (I don’t know why I can’t just leave a recipe as is. But for whatever reason, most of the time I find it impossible to not tinker with a new recipe!) And in this case, I think the changes worked well.

The kale gives the strata a nice boost of color and vitamins, and the combination of cheeses lifts the overall flavor from mediocre to marvelous.

So if you too are bored with potato or rice side dishes, give this recipe a try. It’s easy to prepare, beautiful to look at, and delectable. It would also make a wonderful change from regular dressing at Thanksgiving or Christmas time. The pudding is flavorful enough to stand on its own, but if someone simply had to pour turkey gravy over it (that would be me!), the pudding would not be hurt in the least! (As if good turkey gravy ever hurt anything in the first place!)

  • 2 T. extra virgin olive oil
  • ¾ c. diced onion
  • 4 c. kale (stemmed, washed, cut into bite sized pieces, and dried in a salad spinner)   
  • ½ lb. button or crimini mushrooms, sliced
  • 2 garlic cloves, finely minced
  • 2 tsp. fresh thyme leaves, coarsely chopped
  • ½ tsp. kosher salt
  • freshly ground black pepper
  • ½ lb. rustic bread, cut into cubes (I like to use rustic sour dough bread)
  • scant 2 c. grated Gruyère cheese
  • scant 1 c. grated Parmesan cheese
  • 4 lg. eggs
  • 2 c. whole milk, or more as needed
  • 2 tsp. Dijon mustard
  • ½ tsp. ground nutmeg

Heat the olive oil over medium-high heat in a large frying pan. Add the onion and kale; cook until the onion becomes translucent, about 3 minutes. Add the mushrooms and cook for about 2 minutes. Add the garlic, thyme, salt, and pepper and cook for 1 minute. Remove from the heat, and set aside to cool.

In a large bowl, combine the bread cubes, the mushroom and kale mixture, and the Gruyère and Parmesan cheeses. Pour into a buttered large casserole dish or baking pan.*

Whisk the eggs, milk, mustard, nutmeg, a pinch of kosher salt, and some fresh ground pepper together. Pour over the bread mixture. Press down just a bit so bread cubes are mostly covered by the liquid. (If the bread cubes stick up above the liquid, add just a bit more milk.) Let sit for at least an hour before baking uncovered in a pre-heated 350 degree oven for 40 to 50 minutes, or until puffed and very lightly browned. Remove from oven and serve warm.

BAKED CHEESY CHICKEN FLORENTINE CASSEROLE

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I don’t know why I am on a chicken and ground beef kick this spring, but I can’t seem to talk myself out of using one of these 2 rather ordinary meats in most of the recipes I am working up lately. So much so, that a hunk of smoked salmon I have in my refrigerator is giving me the evil eye every time I open the refrigerator door. And with every good reason. It keeps whispering that it too would make into a tasty dish if only I would take my eyes off the more plebian chicken and ground beef for even an evening! (I hate it when an ingredient is right! But I still seem to be focusing on lean chicken and ground beef as choice ingredients in both casseroles and salads.)

So for at least the foreseeable future, I am going to be offering more recipes that feature these 2 wonderful and readily available protein sources.

I also have been working on low fat, low calorie, and terribly nutritious recipes. Well let me just state right up front – this is not one of them! This is an in-your-face, all the way, super rich, decadent, and not every day kind of indulgence. The sauce is so rich that you really won’t believe how easy it is to prepare. And in combination with the prosciutto, diced chicken, and spinach (at least spinach is healthy), you and your family/guests are in for a culinary treat.

So next time you want a casserole that can be prepared ahead of time and is sure to impress your family and friends, if they don’t have a coronary while eating it that is, feature this dish at your next get-together.

The bones of the recipe come from the Group Recipes site with just a tiny embellishment from me.

  • ¼ c. (4 T.) unsalted butter
  • ½ of a 5 oz. pkg. of thinly sliced prosciutto, chopped
  • ¼ small onion, finely diced
  • 1 clove garlic, finely minced
  • ¼ c. unbleached all-purpose flour
  • 1½ c. chicken broth
  • 1½ c. milk
  • ¾ tsp. kosher salt
  • freshly ground black pepper
  • 1/8 tsp. ground nutmeg
  • 2 c. chopped cooked chicken breast meat
  • 1 c. shredded imported Gruyère cheese
  • ½ c. shredded mozzarella cheese
  • ½ c. grated Parmesan cheese, divided
  • ½ of a 9-oz. pkg. fresh baby spinach leaves
  • 8 oz. thick egg noodles, cooked al dente
  • paprika, garnish, opt.

In a large Dutch oven melt the butter over medium heat. Add prosciutto and fry until crispy. Remove from pan and set aside to drain. Add the onion to the same pan and cook over low heat until translucent, about 5 minutes. Add the garlic and cook for one minute.  Whisk in the flour, and cook for 2 minutes, stirring constantly. Add the broth, milk, salt, pepper, and nutmeg – whisking until smooth. Bring to a simmer, and cook for 6 to 8 minutes, or until thickened.

Remove from heat and stir in the cooked chicken, Gruyère cheese, mozzarella cheese, and half of the Parmesan cheese; stirring until well combined. Stir in the uncooked spinach and the cooked noodles. Adjust seasoning.

Spoon mixture into a lightly buttered large casserole or baking dish. Sprinkle with remaining Parmesan cheese and paprika. Bake uncovered in a pre-heated 350 degree oven for 30 to 35 minutes, or until casserole is hot and bubbly. Remove from oven and let sit 5 minutes before serving.

Note: Can be made 1 day ahead and refrigerated or frozen up to 1 month. If frozen, thaw completely in refrigerator before cooking. If refrigerated, bring to room temperature before baking. (Take out of refrigerator about 1 hour before you plan to place it in the oven.)

 

 

CURRIED CHICKEN AND ROMAINE SALAD

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So what do you do when you have one half of a cooked chicken breast, and one raw chicken breast in your refrigerator? Well you know you can’t serve the raw chicken breast as is, so that means you have to cook it. But then, how are you going to serve the chicken once both pieces are staring at you wondering what’s to become of them? Well – since you are currently on a salad binge, you make up a recipe for chicken salad. Or at least that’s what I did last evening.

While I love a good chicken salad with grapes as one of the ingredients, I didn’t happen to have any in the fridge yesterday. And because I was too lazy to put on my lipstick and drive the arduous 3½ miles to our local grocery store, I decided to explore other avenues for flavor enhancement. That’s when I remembered one of my favorite chicken casserole recipes that features curry powder in the sauce. So I thought, why not add some curry powder to my salad dressing? I didn’t want to add too much so I started out with just ¼ teaspoon. That didn’t taste like quite enough, so I added another eighth of a teaspoon. Perfect! So that’s why I wrote the ingredient amount below as a heaping ¼ teaspoon.

Whenever I serve something to Mr. C. for the first time, I usually preface my remarks about the recipe with “if this new concoction is horrible, we can always go out for pizza”. But last evening, because I had already sampled the salad (adjusting seasoning you see) I didn’t even bother to offer an out. I knew he would love the salad. And I was right!

So if you too are ever faced with what to do with leftover chicken, and the chicken itself is not offering up any inspiration, may I suggest this salad as a quick and easy solution. Because if I do say so myself, it’s just darned delicious.

And although the chicken breasts couldn’t communicate their approval of how they were being served last evening, I’m sure had they been able, they would have been proud to be such an integral part of this new main dish salad. (And yes, I am as guilty of anthropomorphism as the next gal!) After all, I still believe in Santa Claus and the Easter Bunny. So how could you expect me not to presume to know what chicken breasts are thinking?  Duh!

  • ½ c. light mayonnaise (I use Best Foods “Light” mayonnaise)
  • 1 T. fresh lemon juice (don’t even think about using that bottled “stuff”)
  • pinch seasoned salt
  • freshly ground black pepper
  • heaping ¼ tsp. curry powder
  • 2 c. chopped, cooked chicken breast meat*
  • 1 lg. stalk celery, chopped
  • 2 green onions, finely minced
  • ½ c. slivered almonds, toasted
  • 1 lg. heart of romaine lettuce, chopped into bite size pieces

Whisk together the mayonnaise, lemon juice, seasoned salt, black pepper, and curry powder. Stir in the chicken, celery, green onions, and toasted almonds until well combined. Add the lettuce and stir until all the lettuce pieces are coated with the dressing. Serve immediately. Serves 2-3.

*If you don’t have any cooked chicken on hand, cut 1 large boneless, skinless chicken breast in half lengthwise, sprinkle lightly with seasoned salt and pepper, and fry in a small amount of olive oil just until done. Allow to cool, then cut into bite size pieces.

CANDIED GINGER REFRIGERATOR COOKIES WITH LEMON CREAM CHEESE FROSTING

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I love candied ginger. (Well actually, I love ginger any old way – candied, fresh, dried and ground – you name it!) But with candied ginger, I especially love it when combined with lemon. There is just something about the duo that sends my taste buds soaring. So when I decided I wanted a ginger cookie with a lemon frosting, I thought about my old friend stem ginger.

Now for those of you who may be unfamiliar with this gift from the Gods, let me provide you with a rough guide/short definition. Stem or candied ginger comes from choice pieces of the underground stem of the ginger plant, which are then sliced, cooked with water and sugar and allowed to dry (crystallized) or preserved in sugar syrup (stem). But you will see either form (crystalized or stem) labeled synonymously. (For this recipe, you want the dried or crystalized version.)

But enough about what ginger is, and on to what it can lend to a cookie. First of all, think of your favorite ginger cookie. (And if that doesn’t make you go all over gaga, you might as well leave this recipe and go fix some other type of cookie!) But if you are thinking to yourself that nothing in the world is better than a fabulous ginger/molasses cookie, then keep reading.

But unlike a full blown, in your face ginger cookie, this is more of a sophisticated, great Aunt Martha’s kind of ginger cookie. It pairs well with the likes of fine red wine or a lovely single malt Scotch. Although not pretentious, it is not a cookie to serve as an after game treat for your kid’s softball team. This is a cookie that should be nibbled, not gobbled. Plus your children may not even like this cookie. (They probably don’t like red wine or Scotch either for that matter!)

So if some afternoon you are feeling all grown up and want to make a special occasion cookie, give this recipe a try. (And yes, I firmly believe cookies can be served as dessert for even the most sophisticated of dinner parties. Of course there are some rules to serving cookies for dessert under these conditions. The cookies must be truly delicious, attractive to look at, small in size, and pair well with coffee or after dinner liqueurs.)

And of course, you can always make these cookies even if there is no special occasion looming on your horizon. I mean why not? They are easy to prepare and last well. You can even make some to share at work. There is absolutely no one who doesn’t love walking in their break room and discovering a plate of homemade cookies just waiting to be eaten. Well, as long as you don’t work with Crankshaft, that is! (Sorry Lena.)

  • 1¼ c. (2½ sticks) unsalted butter, room temperature, divided
  • ½ c. granulated sugar
  • ¼ tsp. vanilla extract
  • 2¼ c. unbleached all-purpose flour
  • ½ tsp. ground ginger
  • ¼ tsp. kosher salt
  • ½ c. finely minced dried crystalized ginger, divided
  • 4-oz. (½ pkg.) cream cheese, room temperature
  • 2 c. powdered sugar, or more as needed
  • 1 tsp. lemon zest
  • 1 tsp. fresh lemon juice, or more as needed

Whip 2 sticks (1 cup) of the butter and granulated sugar together until fluffy. Add vanilla. In a small bowl whisk together the flour, ground ginger, and salt. Stir in ¼ cup of the finely minced crystalized ginger ensuring that all of the small pieces are coated with flour. (Sometimes using your fingertips is the best method to break up the minced ginger and coat it with flour.) Add the flour mixture to the butter mixture in three additions at low speed. After the last addition, do not over-mix. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 1-inch wide. Refrigerate for 1 hour. Preheat oven to 350 degrees. Un-wrap log and slice dough a generous ¼-inch thick. Arrange slices, about 1-inch apart on parchment paper lined or lightly greased baking sheets. Bake until lightly browned on bottom, 15-18 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

While the cookies are cooling, beat cream cheese and remaining ¼ cup (½ stick) butter together until light and fluffy. Gradually add powdered sugar, and beat well. Stir in lemon zest and juice. Frost cooled cookies. Lightly sprinkle with the remaining ¼ cup candied ginger. (Gently push down on the ginger so that it is firmly embedded in the frosting.) Allow frosting to set completely before storing in an airtight container.

CHEESEBURGER SALAD WITH BACON AND AVOCADO

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If you have been following my blog, you already know that I am not a gourmet. I am however, a gourmand.* (Not always proud of that classification, but if the shoe fits, etc. etc.) And as a true and faithful gourmand, some of the food I am passionate about is as common as a cheeseburger. But as I get a little older, some of the foods I used to eat with nary a concern for calories or nutritional content, have turned against me in the form of digestive problems and additional weight. (Simply not fair!)

So, in trying to still be able to wholeheartedly enjoy my favorite foods, I have been working on recipes that mimic certain foods, but are healthy, less caloric, and easy to prepare. And since a good bacon, avocado, and cheese hamburger is still one of the foods that make life worth living for both of us, I decided to try putting all the ingredients associated with our favorite burger into salad form. And by golly, both Mr. C and I felt totally satisfied after eating one of these salads last evening. We absolutely did not miss the bun, or the mayonnaise sauce in the least. The salad had way more veggies than a real burger, but regardless, the flavor of a good burger came through in every bite. And of course, this new recipe fulfilled my desire to provide you all with more recipes containing ground beef.

So give this recipe a try. It’s a very nice change of pace from a taco salad, while still being a snap to prepare.

*Gourmand – a lover of good food who often eats too much.

  • 4 slices thick lean bacon, chopped
  • 1 lb. very lean ground beef
  • ½ red onion, very thinly sliced, divided
  • ¼ c. ketchup
  • 2 tsp. yellow mustard
  • 2 tsp. Montreal Seasoning
  • 1 lg. heart romaine lettuce, chopped
  • 2 Roma tomatoes, diced
  • 1-2 lg. dill pickles, diced
  • 1 Hass avocado, cubed
  • ½ c. grated sharp cheddar cheese

Fry bacon until crisp in a large skillet. Remove cooked bacon to paper towels to drain. Set aside. Pour off as much bacon grease as possible from pan. Brown the ground beef in the same skillet over medium heat. Add half of the sliced onion and cook for 3-4 minutes. Add the ketchup, mustard, and Montreal Seasoning; stir to combine. Taste and adjust seasoning.

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To assemble: Place lettuce on 2 large dinner plates. Add some of the meat mixture (I usually have extra meat when I make this salad). Then top with tomato, pickle, remaining red onion, avocado, cheese, and the cooked bacon. Serve immediately. No additional dressing required.

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TÖLTÖTT KÁPOSZTA (HUNGARIAN MEAT AND RICE STUFFED CABBAGE ROLLS)

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There are several ingredients seemingly indigenous to Hungarian cuisine that are among my favorites. I love the flavor of paprika, adore sour cream and dill, and think caraway is fabulous. So when I can prepare a dish that contains all of these favorites, I know I am going to be in culinary heaven.

So when I decided I wanted to update my 40 year old recipe for stuffed cabbage rolls, I kept each of these ingredients in mind as I concocted my new version of this Hungarian classic.

While I was at it, I also wanted my cabbage rolls to be low in fat and reasonably easy to prepare. And to be made with fairly inexpensive ingredients. I also wanted a dish that even people like my husband, who are not as fond of cruciferous vegetables as I am, to be able to enjoy the dish and even look forward to eating it again.

So this recipe is my take on Töltött káposzta. And for all of you out there who have lovely Hungarian grandmothers who would be deeply offended by my use of sour cream in the sauce rather than as just a garnishment, who would not be caught dead not including sauerkraut or smoked pork shank in their version, I humbly offer my apologies. But as in all things, it’s really just all about me. And of course, what can you expect from a person who has only French and German blood running through her veins? Remember: not everyone is lucky or smart enough to be born with a Hungarian grandmother. (Next time around, I will be smart enough to get my request in early for an Italian mother and a Hungarian father. Or visa/versa would be fine too.)

If you need more apology than the aforesaid, please ask your grandmother to contact me personally! Speaking of which, don’t hesitate to “leave a reply” if you like a recipe or want to share some insight into the recipe with me. If your comment is not too derogatory, I will gladly add your comment to the blog for all the world to see. Thanks and I hope you enjoy this recipe. Oh, and also – Happy Spring! Yea sunshine!

  • 1 small head green cabbage
  • ¼ c. long grain rice
  • 1 c. water 
  • 1 T. vegetable oil
  • 1 onion, diced
  • 2 cloves of garlic, minced
  • ½ tsp. marjoram
  • ½ tsp. caraway seeds
  • ½ tsp. kosher salt
  • freshly ground black pepper  
  • 3 T. sweet Hungarian paprika, divided (and yes, use real Hungarian paprika)
  • 2 eggs
  • 1 lb. ground pork*
  • 1 lb. ground beef*
  • 1 small can (14-oz.) chopped skinless tomatoes plus juice (canned Italian tomatoes are the best)
  • 1 c. sour cream, plus more for passing at the table
  • fresh dill weed, garnish, opt.

Remove core from cabbage with a paring knife. Place whole head in a large pot filled with boiling, salted water. Reduce heat and simmer the cabbage until leaves are softened enough to pull off individually. Then using a pair of tongs, gently remove the leaves as they become tender and set aside to drain/cool. (Don’t worry if you tear a leaf. It will mend during the baking process. Well, it won’t really mend, but once anyone takes a bite, believe me, no one will notice any tiny presentation imperfections!) Save the cabbage water for use later on in the recipe.    

Meanwhile place the rice and 1 cup of water in a small covered pan and bring to a boil.  Stir, reduce heat, and cook for 15 minutes. Remove from heat, remove lid, and set aside to cool. (If you have leftover rice, by all means use it.)  

While the cabbage leaves cool, place the oil in a large frying pan over medium heat. Add the onion and gently sauté for about 4 minutes. Add the garlic and cook for one minute. Remove pan from heat and set aside to cool. When cooled, add the marjoram, caraway seeds, salt, pepper, 1 tablespoon of the Hungarian paprika, and the eggs. Mix thoroughly. Add the partially cooked rice, ground meat, and combine just until the spice/onion mixture is evenly distributed throughout the meat. (Clean hands are your best tool for this process. Note: take your rings off first!) Place a handful of the meat mixture inside each cabbage leaf and wrap up like a burrito. Place folded side down in a lightly greased deep sided casserole or baking dish.

In the empty frying pan (I hate to make more dishes dirty than necessary), whisk together the tomatoes, remaining 2 tablespoons of paprika, 1 cup sour cream, salt and pepper to taste, and 1 cup of the reserved cabbage cooking water. Pour over the cabbage rolls and tightly cover the pan with foil. Bake in a pre-heated 350 degree oven for 90 minutes. Remove the foil and bake an additional 45-60 minutes or until the sauce is almost gone. Remove from the oven and let cool for about 5 minutes before serving with a nice rustic bread, baked Yukon gold potatoes or garlic mashed potatoes, and additional sour cream and fresh dill as garnishes.

*If you want to use another pound of ground beef instead of ground pork – go for it. You could also substitute ground chicken or turkey with wonderful results.

 

CHOCOLATE, COCONUT, AND ALMOND COOKIES

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I say, when in doubt, bake chocolate chip cookies! And I don’t mean just when you are trying to decide which type of cookie to bake. I mean when you are in doubt about anything! I mean really, if you can’t come up with a reasonable plan while munching on a fabulous  chocolate chip cookie and sipping a steaming hot cup of coffee, maybe you aren’t anywhere close to fully understanding your uncertainty to begin with! Or, at the very least, you just might need a little more time or empirical study to make an educated decision. So a chocolate chip cookie couldn’t possibly hurt regardless!

Plus, at the very least, you will have baked up a wonderful treat for yourself, or if you are feeling magnanimous, a cookie your family and friends can also enjoy. After eating one of these cookies, you may even be able to see your “doubt” as a worthy challenge rather than an insurmountable problem.  (See how there should never be a doubt that a simple chocolate chip cookie can make life better!)

Now having just said “simple” chocolate chip cookie, I almost hesitate to mention the fact that this is really not a simple cookie. Oh the preparation is simple, but the cookie itself is quite complex. (If a cookie can be said to be “complex” in the first place!)

And if I may be so bold as to say, this cookie has enough character to stand up to any overwhelming challenges that may be thrown your way. It is definitely not a wimp cookie. It’s ever so chocolatey, has just the perfect amount of crunch from the almonds, and chewiness from the coconut. And with the espresso powder to enhance the flavor of the chocolate and the almond extract to bring out the coconut’s finer qualities, this is a cookie that can be relied upon to help you celebrate life’s little pleasures as well as deal with life’s little trials.

So give this recipe a try. It’s a good recipe to have by your side. And yes I know. Some people rely on their best friends to help them through rough times. But can your best buddies raise your endorphin level like chocolate can? Can your friends be on call 24/7? Can they be with you at your desk at work, or in staff meetings, or be there after you make a fool of yourself by stating the obvious to your boss who watches reality shows and doesn’t think big time wrestling is choreographed? If the answer to any of these questions is no, then you need to have these cookies in your life. May the Force be with you!

  • 1 c. (2 cubes) unsalted butter, room temperature
  • 1 c. packed light brown sugar
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 eggs, room temperature
  • 1½ c. unbleached all-purpose flour
  • ½ c. cocoa powder
  • ¼ tsp. espresso powder, opt.
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1½ c. toasted coconut
  • 1 c. mini semisweet chocolate chips
  • 1 c. slivered almonds  

Combine the butter and sugars in the bowl of your electric mixer; beat until soft and fluffy. Add the vanilla extract, almond extract, and eggs; beat until well blended. Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the butter mixture in 3 batches, beating well after each addition. Stir in the toasted coconut, chocolate chips, and chopped almonds until just incorporated. Refrigerate dough for 30 minutes. Using a small ice cream scoop (I use a 1¼-inch diameter scoop), drop dough onto parchment paper lined baking sheets 2½-inches apart. Flatten each cookie slightly with your fingertips. Bake for 12-13 minutes in a pre-heated 350 degree oven. Remove from oven and let cool a couple of minutes on baking sheets before removing to wire racks to cool completely. Store in an airtight container.