Happy Christmas Eve!! If you have time to read this today, I congratulate you for being totally prepared and on top of your game. You can join with me in pondering a most important holiday question. Who named eggnog? I mean, could you come up with a more unappealing sounding drink? Apparently so – according to my sources. When the drink came to America and we started adding rum to it, we could have named it egggrog – since “grog” was the term for rum at the time. Say it with me…grrrroooogggg. Ewww. Suddenly nog doesn’t sound so bad. Also, I’m very thankful that the drink evolved past adding wine or beer to it. Wine? With a creamy egg drink? Gross. Eggnog is one of those things you either love or hate. I’m in the love category. Love it as I do, I still can’t drink that much of it because it’s just so incredibly rich. When I do pour myself a glass, I add Sprite to cut the thickness and give it a little fizzy kick. In years past I’ve thrown away most of my half-gallon because I just can’t drink it all before it’s gone bad. This year, I vowed to find some way to use it up and my search for a noggy recipe led me to this delightful pound cake. Continue reading
Tres Leches Cake is named exactly what it is. Three milk cake. I love cultures that just call things what they are. Not like in America where we park in the driveway. But I digress. I saw tres leches on many menus when I was in Costa Rica a few years ago as it is a traditional Latin American dessert. It’s a pretty simple idea that when done right is pure evil. Take a light sponge cake and soak it in a mixture of cream, sweetened condensed milk and evaporated milk. The combination of those milks plus a couple of my own special ingredients took a basic cake mix and made it phenomenal. Anyone can make this. It is insanely easy. Continue reading
At various times in my life I have turned up my nose in disgust at carrot cakes. Seriously. Carrots? Those are a vegetable and I love them – they do not belong in cake. I compartmentalize my food. If I’m being “bad” and eating cake, I don’t want to mix up that emotion with the “good” of eating a vegetable. I’m not adept at sorting out that many contrasting feelings. However, I realized this week that I used to feel the same way about zucchini cakes – until I discovered that my mother’s chocolate zucchini cake (I’ll have to make that soon and post the recipe) is one of the most delicious things on the planet. So I decided to give carrot cake a sporting chance. It’s Easter week after all – what better cake to make? Continue reading
Gingerbread is classic Christmas fare. Most people think of cookies shaped like little men when they hear the word gingerbread – but ever since I discovered the old-fashioned kind, I’ve given up the little men with gumdrop buttons. This stuff is just so much better! This recipe is really versatile – you can make this in a loaf pan, 9 inch square, cupcake tins or (like I did) a bundt pan…which turns it into an absolutely gorgeous cake. I just like making bundts – because it reminds me of my favorite scene from My Big Fat Greek Wedding.
Ha! Cracks me up every time. Continue reading
With the greater Seattle area in the midst of the first massive snowstorm of the year (ie: we have a trace of snow on the ground), I settled into the kitchen to use up some black bananas. Yes, there’s always those couple in each bunch my kids don’t devour before they’re past the point of really being edible on their own. I just throw the black ones into the freezer one at a time until I have three or four saved up. Then I make some kind of bread, cake or muffins out of them. Just set on the counter to defrost and peel them out of their blackened shells. They are sweet, soft and perfect for baked goods.
Quick and simple, but so rich and creamy! Topped my Super Moist Chocolate Cake with this tonight! Happy Birthday sweet Maddie girl!
Rich Chocolate Frosting
1 cup butter (no substitutes), softened
4-1/2 cups confectioners’ sugar
1-1/4 cups baking cocoa
1/2 teaspoon vanilla extract
1/2 cup milk
- In a large mixing bowl, cream butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency.