Cake Tuesday: Italian Cream Cake

*** One of my favorite cakes to order a slice for dessert when we dine out - and also an easy cake to make at home!





From Denny: Italian Cream Cake is a favorite at our house and we often make it for the holidays or birthday occasions. Children and adults both love this cake. Children love the coconut and adults love the cream cheese icing and pecans.

But then we Southerners do so love our sweets - and shamelessly! :) Southern food expert, John Egerton, wrote a thing or two about this love of sweets in the South in his book, "Southern Foods." He says, "The celebrated Southern sweet tooth is no myth."

He goes on to comment that one of the reasons that Southerners so love their desserts as an ending to a meal: "It's a sweet conclusion to a meal and is like a happy ending to a book or a fairytale - a way of delaying or denying harsh reality. Sweets are akin to pleasure, to optimism, to a romantic view of life — and such an outlook has often seemed in keeping with the regional character."

Throughout Southern history economic times have been hard, especially during and after the Civil War. It was that time period that spawned the need for sweets to alleviate the stresses of everyday life. Southern cooks felt if they could put a smile on everyone's face with just a dessert it was a good day. The expressions of pure delight were often contagious, bringing joy back into the household.

Some of the favorite desserts over the decades have been peach ice cream, coconut cake, lemon custard pie or in the past few years the rise of sweet potato pie. There is just something about the words "sugar" and "sweet" that acted like a catalyst to encourage hope in the most desperate of times.

Egertpm said, "For showmanship and flair, nothing is more spectacular than a big four-layer cake." We celebrate family in the South and nothing says family gatherings like birthdays, anniversaries, the birth of a new family member, a job promotion, that first job for a new college graduate. We bake a simple cake in grand style like this one and celebrate a heavenly slice of that beautiful cake over a steaming cup of hot black coffee or unsweeetened iced tea to balance all that sweetness.

What's funny about this cake is it's name. Food historians have not been able to track down the origin of the name as it is not related at all to Italian cuisine. It was originally known as "Delmonico Cake." Probably, some Italian-American was known for her cake, renamed it and the name stuck over the years.

Apparently, many versions of this cake call for a combination of shortening and butter. Hydrogenated shortening just isn't healthy for your arteries but clarified butter is just fine. Regular butter with the milk fats still in it is still better than shortening as your body is at least able to break it down eventually. Shortening does not break down but rather just clogs the body. Shortening got kicked off the healthy list a long time ago so be aware of that when you are using older cookbooks that list it in a recipe.

Here's why shortening was originally used in cakes, from "Cookwise" by food chemist Shirley O. Corriher: "The fats in a cake tenderize a cake by holding tiny air bubbles that are enlarged by baking powder and baking soda beaten in during the creaming or mixing of the cake.

"Shortening has an advantage over other solid fats in that it already contains millions of fine bubbles to aid in leavening. Shortenings are, by volume, about 12 percent fine nitrogen bubbles. This means that shortening will make a lighter cakes. Though shortening produces a nice cake, there is nothing like the taste of real butter, so butter is normally the fat of choice of fine cake bakers."

From "All New All Purpose Joy of Cooking" cookbook: Be careful when beating the cream cheese icing. Over beating the cream cheese will cause it to break down and make the icing too soft to hold its shape. Don't soften the cream cheese before beating to minimize the chance of this happening."

This cake should be kept in the refrigerator after serving, assuming any of it is actually left after the hungry hordes get a hold of it!







Italian Cream Cake

From: Carol Anne Blitzer from a recipe in “River Road Recipes II: A Second Helping,” published by the Junior League of Baton Rouge. Carol kicked out the shortening in the original recipe and substituted butter and oil. Canola oil is a good choice since it has no cholesterol and also is neutral in flavor, not harming the taste of this cake. Also, a great oil to use with chocolate as it takes a back seat, not overpowering the taste.


Serves: 16

Ingredients:

Cake:

5 eggs, separated
2 cups sugar
1/2 cup butter
1/2 cup vegetable oil (canola oil is neutral in taste and has no cholesterol)
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1 cup angel flake coconut
1/2 tsp. butter flavoring
1/2 tsp. vanilla

Directions:

Grease and flour three (9-inch) cake pans. Preheat oven to 350 degrees.

Beat egg whites until stiff. Set aside.

Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition.

Stir soda into buttermilk. Add buttermilk alternately with flour to creamed mixture. Fold in coconut.

Gently fold egg whites into mixture. Add flavorings.

Pour into prepared cake pans. Bake in preheated oven for 20 to 25 minutes, turning pans gently about halfway through the baking process. Do not overbake layers.

Remove from oven. Let layers cool for 10 minutes. Remove from pans. Place layers on racks and let cool completely before icing.



Cream Cheese Icing:

Ingredients:

2 (8-oz.) pkgs. cream cheese
2 sticks butter
2 lbs. confectioners’ sugar
3 cups coarsely chopped pecans
1 tsp. butter flavoring
1 tsp. vanilla extract

Directions:

1. Cream cheese and butter. Beat in sugar gradually. Add pecans and flavorings.
2. Ice between layers and on top and sides of cake. Refrigerate cake.




*** Cake Photo by kimberlykv @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

Muffin Monday: Coconut Muffins

*** Check out this simple easy recipe and enjoy a sweet breakfast or afternoon snack.





From Denny: While reading the news online I found myself over at The Baltimore Sun newspaper online database. So I went poking around to see what kind of recipe database they kept. So many newspapers online have gone to only featuring restaurant reviews and few, if any, recipes available. When I travel to an area the first thing I often do is research the local newspaper to get a feel for what people like to eat.

The easiest way to understand other people is to enjoy their food culture. Turns out this newspaper had a decent recipe archive - though devoid of photos. When that happens I go looking over at Flickr Creative Commons area for a photo that would look similar - sometimes I get lucky and it's exact! :) Anything is helpful to better visualize the finished product.

This recipe would make for a fine weekend brunch or lazy hot summer afternoon snack. Enjoy!


Coconut Muffins

From: Food section of The Baltimore Sun newspaper online

Yield: Makes 12 small muffins

Ingredients:

1 scant cup sugar
4 tablespoons ( 1/2 stick) margarine (or butter though it will increase the calories)
2 eggs
2/3 cup flaked coconut
1/4 teaspoon coconut extract
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups all-purpose flour
1/2 cup milk

Directions:

Cream sugar and margarine, then add eggs one at a time, blending between each addition. Add the remaining ingredients. Divide evenly between 12 muffin cups. Bake in a preheated 350-degree oven for approximately 20 minutes.

Tester Laura Reiley's comments: "I baked mine slightly longer, about 25 minutes, until the muffin surface would spring back from my touch. The resulting muffins are sweet, deliciously coconutty treats, good for a snack or for breakfast. You can change the level of sweetness by which kind of coconut you choose - an unsweetened shredded coconut will yield less-sweet muffins; the sweetened angel-flaked coconut produces sweeter, moister muffins. For a really decadent treat, these would be good frosted with chocolate or topped with some kind of tropical fruit jam."


*** Similar version of coconut muffin, photo by yomi955 @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets - news, politics
The Soul Calendar - science, astronomy, psychology
Visual Insights - photos, art, music
Beautiful Illustrated Quotations - spiritual quotes, philosophy
Poems From A Spiritual Heart - poetry
The Healing Waters - health news
Dennys People Watching - people in the news
Dennys Food and Recipes
Dennys Funny Quotes - humor

How To Make Your Own Pimento Cheese Spread From Southern Living Magazine

*** Want to learn how to make something you always buy prepared - but with lots of preservatives? It's so easy a Geico Caveman could do it!





From Denny: Do you ever get curious about making your own sandwich fillings like pimento cheese spread? Ever wondered just how your local grocery deli makes theirs? Get tired of navigating all those unpronounceable chemical names on the labels and want something better for your family?

Here in Louisiana we do have more than grocery store chains with big food companies making prepackaged foods. There are still those one-store Mom and Pop groceries that have been around for decades with a huge rockin' 'n' rollin' business bursting in the doors constantly.

Southern Living Magazine wrote up an easy step-by-step primer in their May issue on how to prepare your very own pimento cheese. Of course, this being Louisiana where we love our food to burst with flavor we like to add Tobasco or another brand of hot sauce to this recipe - like Louisiana Hot Sauce which is less vinegary and a bit milder. Hot sauce pairs wonderfully with any cheese dish.

When your weekend is fast-paced or you just want to opt out from a lot of cooking this is an easy recipe to whip up in large batches to keep everyone happy. All they have to do is snack on it with crackers, piled high on celery sticks or slather it on toast for a quick meal.

Note: Celery, like cucumber is a natural coolant for the body to help you in the summer heat.



Our Favorite Pimiento Cheese

From: May 2010 issue of Southern Living magazine

Serves: 8

Ingredients:

1 cup chopped pecans

1 cup high-quality mayonnaise, such as Hellmann’s or Duke’s (Southern Living’s recipe called for 1-1/2 cups, but Karyn found that 1 cup was enough.)

1 (4-oz.) jar diced pimiento, drained

(Note from Denny: Or you can scorch until blackened your own ripe red bell peppers over an open flame, peel off the skin, and instant pimento without the jar. Easy to do when red bell peppers are overflowing in the markets during July and August.)

1 tsp. Worcestershire sauce

1 tsp. finely grated onion

1/4 tsp. ground red pepper (cayenne)

8 ozs. coarsely grated extra-sharp Cheddar cheese

8 ozs. finely shredded sharp Cheddar cheese

4 to 5 dashes of Tabasco sauce


Directions:

Preheat oven to 350 degrees. Bake 1 cup chopped pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. Stirring helps to ensure even browning. Set aside to cool.

In a large bowl, stir together the mayonnaise, drained pimiento, Worcestershire sauce, grated onion and ground red pepper.

Mix the grated and shredded Cheddar into the mayonnaise mixture. Southern Living’s recipe calls for hand shredding and grating the cheese, but Karyn used pre-shredded/grated cheeses. Season with Tabasco pepper sauce to taste.

4. Stir in the cooled roasted pecans and combine until blended. Cover and refrigerate until ready to serve.




*** Pimento cheese grilled sandwich by biskuit @ flickr


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:
The Social Poets
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Food and Recipes
Dennys Funny Quotes

Muffin Monday: Chocolate Chip Orange Muffins

*** Indulge in heavenly chocolate paired with intense bits of orange. Enjoy this wonderfully rich muffin with a steaming cup of coffee when you need to stress down.


From Denny: This recipe is from a bed and breakfast in Michigan. This bed and breakfast sports a number of interesting themed packages to enjoy. They have a special shopping package where they have teamed up with 10 shops in their area where you can get some great discounts with the range from clothing to food and drink and even local art.

These shops are a wine sellar of 200 wines from around the world, local pottery, a green recycled products shop carrying famous names, a spice merchant, a gourmet food and kitchen supply shop, an antique mall of 175 merchants, a local folk art shop and artisan hand-knit clothing.



Sherwood Forest Bed & Breakfast


Voted #1 in Best of Personal Luxury in the State by Lake Magazine.
Featuring Fireplace-Jacuzzi suites, 1/2 blk to Lake Michigan

Sherwood Forest Bed & Breakfast
938 Center Street
P.O. Box 315
Saugatuck, Michigan 49453

1-800-838-1246 for reservations

Fax: (269) 857-1996
email: sf@sherwoodforestbandb.com

Keith & Susan Charak, Innkeepers


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.




A similar version of chocolate chip muffins from Laura HB @ flickr - these bed and breakfast inns rarely provide photos but this muffin should look just like it only with flecks of yummy orange peel throughout the muffin.

Y-Vonne's Chocolate Chip Orange Muffins

From: Sherwood Forest Bed & Breakfast Y'Vonne, a favorite siren and chefette at Sherwood Forest, gave us these delicious muffins, they're dense and rich and so perfect on a chilly morning!

Ingredients:

3 cups flour
1 1/4 cups sugar
2 teaspoons baking powder
1 1/4 cups milk
3/4 cup vegetable oil
2 large eggs
4 teaspoons grated orange peel
1 12-ounce package semi-sweet chocolate chips

Directions:

Combine first 3 ingredients in large bowl. In another bowl, combine rest of ingredients (except chocolate chips). Add wet to dry ingredients and mix, then add chocolate chips. Divide batter among 18 greased muffin cups and bake at 350 degrees for approx. 15 minutes.


*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

*** Come by for a visit and check out my other blogs:

The Social Poets
The Soul Calendar
Visual Insights
Beautiful Illustrated Quotations
Poems From A Spiritual Heart
The Healing Waters
Dennys Food and Recipes
Dennys Funny Quotes

Muffin Monday: 3 Cappuccino Chocolate Chip Muffin Recipes

*** Enjoy 3 quick and easy recipes for chocolate and coffee all wrapped up and baked into the goodness of a muffin.





From Denny: Muffin Monday just seemed like a natural when writing about food. What a great way to start off our work week! I wanted to see what the Bed and Breakfast Inns around America offered up in the way of muffin delights and found a real treasure trove.

If you happen to live in the area of this inn, or will be traveling there soon, you can check it out. Whenever I travel I like to check the menus of the hotel, inn or local restaurants and plan my excursions around the local food. The local cuisine is half the learning experience when traveling and tells you so much about the culture.

I found the last two recipes while researching a Creative Commons usable photo from Flickr. My fellow photographers definitely like to eat well and enjoy posting many of their favorite recipes. Whenever I get lucky and run across them I try to post those recipes as so many of them are fabulous. Enjoy baking!


*** Remember to support small business in your area and when you travel. Why stay at a Big Business hotel as you travel when you can stay in a more home like atmosphere of a bed and breakfast inn? The prices are comparable, the people friendlier and your stay will be memorable.


Cappuccino Chocolate Chip Muffins

From: Deacon Timothy Pratt Bed and Breakfast Inn c.1746
325 Main Street
Old Saybrook, Connecticut 06475



Email: betterbedbreakfast@pratthouse.net



Ingredients:

6 T. butter, softened
2/3 cup sugar
1/4 cup milk
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 3/4 cup unsifted all-purpose flour
1 teaspoon vanilla extract
1 large egg
2 T. Instant Coffee
2 T. coffee flavored liquor (optional)
3/4 cup chocolate chips

Directions:

Heat oven to 375 degrees. Grease 6-muffin pan. In large bowl, beat on medium speed: butter and sugar till light
and fluffy. Beat in egg, vanilla, disolve coffee granuules, and coffee liquor until blended.

In medium bowl, combine flour, baking powder and salt. Add flour mixture to butter mixture alternating with
milk, beating just until combined. Fold in chocolate chips. Divide batter among muffin-pan cups.

Bake 25-30 minutes or until centers spring back when lightly pressed. Serve warm.







William Shatner’s Cappuccino Chip Muffins

From: William Shatner, star of the Star Trek TV and movie series

Makes: 8-12 muffins (when you fill the tins up to the top you will get 8.)

Ingredients:

2 cups flour
1/2 cup granulated sugar
2 1/2 teaspoons baking powder
2 teaspoons instant espresso powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 large egg (room temp)
1 cup milk (room temp)
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup mini chocolate chips or equivalent of other chips

Directions:

Preheat oven to 400 degrees F. Spray a 12 cup muffin tin with flour-added cooking spray. For bigger muffins, spray 8 of the cups.

In a large bowl, whisk together the flour, sugar, baking powder, espresso powder, cinnamon and salt.

In a medium bowl, whisk egg lightly. Whisk in milk, melted butter and vanilla extract. Make a well in center of dry ingredients and pour in milk mixture. Stir just until evenly blended. Stir in chocolate chips.

Divide batter among 12 or 8 greased muffin cups. Bake 15 to 18 minutes, or until a cake tester inserted in center of muffin comes out clean.






Cappuccino Muffins

From: Taste of Home magazine

Ingredients:

Spread (filling)

* 4 ounces cream cheese, cubed
* 1 tablespoon sugar
* 1/2 teaspoon instant coffee granules
* 1/2 teaspoon vanilla extract
* 1/4 cup miniature semisweet chocolate chips

Muffins

* 2 cups all-purpose flour
* 3/4 cup sugar
* 2 1/2 teaspoons baking powder
* 1 teaspoon cinnamon, ground
* 1/2 teaspoon salt
* 1 cup milk
* 2 tablespoons instant coffee granules
* 1/2 cup butter or margarine, melted
* 1 egg, beaten
* 1 teaspoon vanilla extract
* 3/4 cup miniature semisweet chocolate chips


Directions:

In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.

Cover and refrigerate until serving.

For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.

Add butter, egg and vanilla; mix well.

Stir into dry ingredients just until moistened.

Fold in chocolate chips.

Fill greased or paper-lined muffin cups two-thirds full (Sprinkle with raw sugar...)


Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
I used 2tsp of expresso powder instead of the instant coffee and mixed it with the milk to dissolve, added a few extra shakes of cinnamon and extra choc chips. I also overflowed the vanilla flavoring, I baked at 370 for 18-19 mins … made 17 muffins. Very moist and delicious!

Serve with espresso spread.


*** Check out the origin of Muffin Monday recipes: American Revolt: How You Can Break Big Business, Big Banks, Big Insurance, Big Oil, Big Lobbyists

*** Photo by Laura HB @ flickr

*** THANKS for visiting, feel welcome to drop a comment or opinion, enjoy bookmarking this post on your favorite social site, a big shout out to awesome current subscribers – and if you are new to this blog, please subscribe in a reader or by email updates!

Popular Posts 2010 at Romancing The Chocolate

From Denny: The latest popular posts at Romancing The Chocolate for 2010. Hopefully, it will be easier to keep up with this year! I'm working on getting my little tardy self moving along at a faster pace. Maybe if I quit lingering at all those gorgeous chocolate shop windows. :)


Popular Posts


Popular Posts 2010 at Romancing The Chocolate

Popular Posts 2009 at Romancing The Chocolate and Thank You!


67 Charities to Donate: Helping Haiti Heal

Chocolate Cake Recipes at Romancing The Chocolate





June


Muffin Monday: Chocolate Cheesecake Muffins

10 Funny Posts For a Laugh - 23 June 2010

Cake Tuesday: Coffee Toffee Fudge Cake, Tunnel of Fudge Cake

Muffin Monday: Pina Colada Muffins

Posts Roundup at Dennys 14 Blogs - 20 June 2010

Posts Roundup at Dennys 14 Blogs - 13 June 2010

5 Tasty Sweet as Candy Chess Pie Recipes

Muffin Monday: 3 Cappuccino Chocolate Chip Muffin Recipes

Popular Kentucky Derby Recipes: Bourbon Ball French Toast, Kentucky Hot Brown

Popular Kentucky Derby Recipes: Bourbon Ball French Toast, Kentucky Hot Brown

8 Funny Posts to Enjoy

Posts Roundup at Dennys 14 Blogs - 5 June 2010

Yummy Lemon Tea Bread From Southern Living




May


Posts Roundup at Dennys Blogs - 30 May 2010

Cream Cheese n Sour Cherry Filling 4 Chocolate Cupcakes

Chocolate Cream Cake with Chocolate Frosting




April


Posts Roundup This Week at Dennys Blogs 25 Apr 2010

Those Funny Mothers Day Quotes and Trivia

Traditional Sandwiches Updated: California Tuna Melt, Egg Salad


Play Fun With Your Food: Mini Frittata Crostinis, Mini Wonton Quiches

Awesome Sauces 4 Spring and Summer Seafood

Spring Into Grill Season: Mouthwatering Steaks

Chef Rocco Dispiritos Cheap Yet Healthy Comfort Food





March


Funny April Fools Day

Weekly Posts Roundup at Dennys Blogs - 28 Mar 2010

51 Funny Political Cartoons - Sex Scandals, Rove, Obama, Health Care, Tea Party - 27 Mar 2010

Louisiana Crawfish Etouffee From Lafittes Landing

Funny Rules of Chocolates, Origins of the Funny Easter Bunny

Kid Chefs Offer Tasty Recipes 4 Sandwiches Adults Will Like

Easy Rich Yellow Loaf Cake with Chocolate Ganache

8 Funny Quips

Moistest Low Cal Chocolate Cake, Pesto Veggie Lasagna, Quick Salad

Gorgeous Whiskey Chocolate Brownies

29 Post Roundup at Dennys Blogs 14 Mar 2010

Saint Patricks Day Funnies Sampler

7 Funny Little Sillies 4 a Grin

5 Super Easy Chocolate Desserts: Only 5 Ingredients

Funny April Fools Day

Flourless Passover Chocolate Cake

Forget the Birds: Awesome Recipes 4 Stale Bread

Spring Food: Chef Kellers Marinated Skirt Steak, Ice Cream Sandwiches

29 Post Roundup at Dennys Blogs 14 Mar 2010

Saint Patricks Day Funnies Sampler

7 Funny Little Sillies 4 a Grin

5 Super Easy Chocolate Desserts: Only 5 Ingredients

Recipe: Alberta Fudge Cake - from Canada

Recipe: Romantic Chocolate Fondue for Two

Recipe: Chocolate Banana Coconut Cream Pie

Recipe: Chocolate-Covered OREO Cookie Cake




February


Stop That Cold in Its Tracks: Illness Fighting Foods

16 Funny Blissful Sleepers Photos

Does it Get Any Better? Funny Curtis Stones Healthy Pasta, Chocolate Recipes

Happy Afterglow: 11 More Valentine Recipes

Pretty Chocolate Candy Recipes From Canadas Famous Purdys

Check Out Funny Fat Tuesday Afterglow Photos and Quotes

Aphrodisiac Meal: Boost Your Orgasms

Funny Mardi Gras Quotes, Who Dat Rocking Saints Songs

Valentines Day Recipes: 3 Easy Creative Chocolate Cakes

Valentines Day: Awesome Romantic Meal

5 Slamming Valentine Godiva Chocolate Recipes

97 Posts Roundup From All Dennys Blogs

6 Yummy Junk Food Recipes

4 Fun Marti Gras and Super Bowl Recipes

Sweet Tooth Alert: Sandra Lees Chocolate Truffles

Popular Posts 2010 at Romancing The Chocolate

Happy Afterglow: 11 More Valentine Recipes

Funny Mardi Gras Quotes, Who Dat Rocking Saints Songs

Aphrodisiac Meal: Boost Your Orgasms

4 Fun Marti Gras and Super Bowl Recipes

Valentines Day Recipes: 3 Easy Creative Chocolate Cakes

Fight 4 Freedom: Irans Opposition Thursday

Valentines Day: Awesome Romantic Meal

5 Slamming Valentine Godiva Chocolate Recipes




January


Funny Quotes About Chocolate

Chef Sandra Lees Easy Frozen Chocolate Cookie Cake

Swapping Food Choices for Less Fat and Calories to Trim off holiday pounds

Chef Sandra Lees Easy Frozen Chocolate Cookie Cake

How to Cook Perfect Al Dente Pasta, Giadas Simple Recipe

Chocolate Cake Recipes at Romancing The Chocolate

Funny Quotes About Chocolate

Oozing with 3 Cheeses and Cheap: White Lasagna

Winter Brain Food: Parmigiano Pasta with Mushrooms

Valentines Day: Impressive Four Chocolates Cake

Kid Pleasing Easy Brownie Peanut Butter Cupcakes

Tummy Warming Desserts for The New Year

Chocolate Trivia - Who Are the Biggest Chocolate Gluttons on the Planet?

Funny Editorial Cartoons 21 Nov 2009


*** THANKS for visiting, come back often, feel free to leave a comment, a big thank you and shout out to current subscribers - and if you are new to this blog, please subscribe in a reader or by email!

Kid Pleasing Easy Brownie Peanut Butter Cupcakes

Photo by THE REYNOLDS KITCHENS

From Denny: OK, what's not to love about this cupcake? It's "genetic code" is chocolate, peanut butter, cream cheese, a fudge brownie mix and peanut butter candies for decorating.

This cupcake guards a secret: you can freeze them! Yay! Another score on the board for an easy recipe. Remember, if they do last long enough to get frozen, be sure to bring them out in enough time to come to room temperature before serving.

If you really feel industrious, make a double batch. Thrill the teacher and the friends in your kid's classroom by supplying them with a batch of these delightful cupcakes! Gifts of food has a way of making new friends. :)


Brownie Peanut Butter Cupcakes

From: The Reynolds Kitchens

Makes: 18 small cupcakes

18 Reynolds Foil Bake Cups or paper cupcake liners for a muffin pan
1/3 cup creamy peanut butter
1/4 cup light cream cheese
2 tbls. sugar
1 egg
1 (19-oz. or close) pkg. fudge brownie mix
1/2 cup candy-coated peanut butter candies

Directions:

1. Preheat oven to 350 degrees. Place foil bake cups in muffin pans or on a cookie sheet; set aside.

2. Beat peanut butter, cream cheese, sugar and egg in bowl with electric mixer. Set aside.

3. Prepare brownie mix following package directions. Set aside.

4. Place 1 heaping teaspoon of peanut butter mixture in center of each bake cup. With spoon or small ice cream scoop, fill bake cupshalf full with brownie batter. Sprinkle each brownie cupcake with peanut butter candies.

5. Bake 25 minutes or until baked through. Do not overbake. Cool.

*** THANKS for visiting and come back often for more fun recipes! And a big shout out to the folks in India who read this blog!

Editorial Cartoons 2 Jan 2010

From Denny: Here's a sampling of editorial cartoonists' opinions, love 'em or hate 'em, as to the news and the year and decade that was and what the New Year might bring us:

See Cartoons by Cartoon by R.J. Matson - Courtesy of Politicalcartoons.com - Email this Cartoon

A short video of a few of the New Years fireworks worldwide:

Visit msnbc.com for breaking news, world news, and news about the economy

See Cartoons by Cartoon by Mike Keefe - Courtesy of Politicalcartoons.com - Email this Cartoon

It's the big ugly fact that if government does not spend the economy will crash down upon our ears. As it is, the banks are still not lending much for car loans and demanding 20% down for houses, creating a shaky economy:

See Cartoons by Cartoon by Larry Wright - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Gary McCoy - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Milt Priggee - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by David Fitzsimmons - Courtesy of Politicalcartoons.com - Email this Cartoon

See Cartoons by Cartoon by Jeff Parker - Courtesy of Politicalcartoons.com - Email this Cartoon

*** For the full post, full of more grinners, over at The Social Poets, go here.

*** THANKS for visiting and have a great weekend!

Catch Up on This Weeks 51 Posts At Dennys Blogs 17 Nov 2009

From Denny: After a year of blogging, I turned around and suddenly realized I've been producing a lot of content. Nor am I silly enough to think you check in every day with every blog. :) So, in case you missed anything this week, here's a menu of various posts all in one place for an easy read - and bookmark - so you can read when you feel like it:

From The Social Poets:

Roundup of Sunday Funnies 16 Nov 2009

Life Advice Poem by Rudyard Kipling

This Weeks Editorial Cartoons 14 Nov 2009

Reflections of That Moment - Libations Friday! 13 Nov 2009

5 Powerful Soul Affirmations, Soul Journey Poem

Funny Money Advice - Cheeky Quote Day! 11 Nov 2009

Musicians Are Territorial Animals, Funny Post by David Thomas

Roundup of Late Night Funnies, Cartoons 9 Nov 2009

From the funny posts at Dennys Funny Quotes and Ouch Outrageous Obnoxious And Odd:


From Dennys Funny Quotes:

Funny Secret to Longevity Photo and Story

10 Funny Love Quotes, Funny Cat Photo

Funny Money Advice, Cheeky Quote Day at The Social Poets

Video: Weirdest American Gluttony Foods

3 Paradoxically Funny Head Scratching Quotes

Awww, 7 Funny Dog Photos to Make You Laugh

What's stupidly popular at Dennys Funny Quotes these days:

42 Monday Morning Funny Coffee Quotes, Coffee Cartoon

25 Weird Coffee Trivia to Astound and Amuse You

10 Funny Work Quotes for Monday Morning

5 Monday Morning Posts to Get You Laughing!

From Ouch Outrageous Obnoxious And Odd:

9 Funny Socially Inappropriate Store Signs - what gets lost in translation from Chinese or Japanese into English, some really tacky ones!

Ouch! Best Love Story in Three Pictures: Prez Bush and Sec Condi Rice - a bit silly.

Outrageous Video: Overview of World Censorship on the Web - serious look at how content is heavily censored and in which countries, interesting overview.

First Lady Michelle Obama on Leno Show - how the Obamas don't take themselves too seriously.

Odd News Video: Liquor Warehouse Implodes in Russia

Weird News: Man in Breathalizer Costume Arrested by Police

10 Outrageous Glenn Beck Quotes That Prove Insanity

From the food blogs, Romancing The Chocolate and Comfort Food From Louisiana:

From Romancing The Chocolate:

Savory Chocolate Recipe: Mini Hamburger Sliders with Sauce

Chocolate Trivia from Horror Director Hitchcock

Video: Cool Food Gifts for the Holidays, Southern Sweet Chocolate Coconut Pie Recipe

3 Quick Awesome Chocolate Recipes for the Holidays

Chocolate Trivia - Who Are the Biggest Chocolate Gluttons on the Planet?

Warm Chocolate Pudding Cake

From Comfort Food From Louisiana:

Video and Recipes: Holiday Challah and Ciabatta Stuffings, Vegetarian and Sausage

Cajun Joke: Boat For Sale by Beaudreaux and Thibodeaux

Video and Recipes: 3 Fabulous New Orleans Sweets

Cajun Joke: Boudreaux and Thibodeaux Fix Destroyed New Orleans Levee

Video: Unbelievable, OK, Weird, Foods and Recipes

Cajun Joke: Boudreaux and Thibodeaux Play Golf

Video and Recipes: Lobster Grits Polenta, Turkey Andouille Sausage Grits Casserole

Coca-Cola Glazed Baby Back Ribs

From Beautiful Illustrated Quotations:

Life is a Gift!

Whats Your Attitude Toward Life?

Veterans Day Quote, Links to Memorial Poems, Peace Quotes

3 Wonderful Quotes About Joy

5 Powerful Soul Affirmations, Soul Journey Poem

How Do You Know If You Have a Weak Mind?

When Something Inside You Dies, Do You Know How to Renew Your Life?

Do You Sell Your Soul For Others Admiration?

From The Healing Waters:

Video: Tim McGraw Making a Difference

Video: Halle Berry Making a Difference for Battered Women

The Perfect Work Quote to Keep Your Head Straight on Monday Mornings

Video: Awareness, and Gibran Quote

*** Thanks for visiting and come back often! :)

Its Cheeky Quote Day at The Social Poets! 9 Sept 2009

From Denny: It's Cheeky Quote Day over at The Social Poets and today I'm featuring another early American entertainer who was a big hit during the dreary Depression years: actress Mae West.

The woman was known for being a bit saucy and downright risque for her time period. She was a child actress in Vaudeville who grew up to write her own comedic material and star in many a Hollywood movie during the 1930's.

To read more about her and enjoy many more rib-tickling quotes from her and a couple of short videos from her movies, go check out Cheeky Quote Day, here.

3 Quotes From Mae West

* I believe in censorship. I made a fortune out of it.

* Between two evils, I always pick the one I never tried before.

* Don't keep a man guessing too long - he's sure to find the answer somewhere else.

For Cheeky Quote Day featuring Mae West, go here.

Recipe: Dennys Decadent Brownies

From Denny: This is my personal brownie recipe I developed over the years of trying different kinds. We like more of a cake brownie in this house as opposed to the gooey kind, though you really can just undercook anything to get that consistency.

Unfortunately, any time you undercook flour for that gooey consistency you are creating something that isn't digested well, and, well, goes straight to fat in the body. Who wants to put on fat easily? No one is that answer! But I still love my chocolate and brownies, so a cake brownie is a (somewhat) healthier idea. :)

This recipe is quick and easy, as fast as pulling out a mix with preservatives, so why not control what goes into your chocolate food?

Dennys Decadent Cake Brownies

Yield: 16 (2-inch) squares

Ingredients:

3 squares unsweetened chocolate

1/3 cup unsalted butter

1 cup sugar

2 large AA eggs

1 teaspoon vanilla

½ teaspoon baking powder

½ teaspoon salt

¾ cup all-purpose flour

¼ cup sour cream

(You can use full fat sour cream or the lite version we use in this recipe that is 50% less fat. Don't use no fat version as you need some of the oil to make the recipe work right.)

½ cup semi-sweet chocolate chips

½ cup chopped pecans (or left whole and placed on top instead on in the batter)


Directions:

Preheat oven to 350° F. and grease an 8”x8”x2” square pan.

Melt chocolate and butter carefully in a double boiler over simmering hot water. If you are adept at melting in the microwave without burning the chocolate, this is a faster method – just make sure you stop it every 10 seconds or so to stir, otherwise the chocolate will either burn or separate.

Add sugar, then eggs one at a time. Add vanilla. Sift together the flour, baking powder and salt. Add the flour mixture, stirring well to incorporate. (Brownie dough is best mixed by hand as it becomes stiff dough.)

Add sour cream and stir just until incorporated; don’t over mix. Add chocolate chips and pecans – unless you want to place pecans, whole or chopped, on top.

Bake at 350° F. for 20 – 23 minutes, checking for doneness by inserting a toothpick in the center of the pan. Some people like their brownies under cooked and others more so, your preference.

Frosting

In Louisiana, in lieu of frosting we like to sprinkle powdered sugar over everything: beignets (donuts), cakes, cookies, anything chocolate, especially brownies.

If you prefer a thin easy frosting here is a favorite.

Chocolate Glaze

Ingredients:

1 square unsweetened chocolate

2 Tablespoons unsalted butter

½ cup powdered sugar

½ teaspoon vanilla

A few Tablespoons hot water

Directions:

Melt the chocolate and butter in a double boiler or microwave, stirring well. When smooth, now remove from the heat and add the sugar, making a thick paste. Add the vanilla. Add hot water a little at a time until you have a spreadable consistency. Keep adding hot water 1 teaspoon at a time until you reach your desired level – thinner works better and spreads on faster. How much hot water you use will depend upon what time of year you are making this frosting because of the humidity in the air. Enjoy!

Recipe: Make You Own Devils Food Cake Mix!

Devils Food Cake Image by Sifu Renka via Flickr

From Denny: Are you tired of using a cake mix because you find it uninspiring, bland tasting or are uncomfortable with the food additives and preservatives? Fear not! It's an easy recipe to make from scratch with little effort as if you were using a cake mix!

As a child, when I first went to make this cake I was fascinated with the unusual color AND the name. My English teacher Aunt Noelle, who was pitch-hitting for my mother since my mother had died that summer, was teaching me how to bake, told me the funny name came from the reddish color as people thought for sure this cake must have come out of hell itself as it tasted so good it was sinful! Then she went on to instruct me in the science of how to get that cake color because of the reaction of the cocoa powder and the baking soda. After that I was hooked for a lifetime and have enjoyed this simple cake ever since!

To show you how simple it is, here is a recipe straight from Better Homes and Gardens 75th Anniversary Edition Cookbook:

Devil's Food Cake

Prep: 25 minutes
Bake: 25 minutes
Oven: 350 degrees F.
Cooling time: 1 hour
Yield: 12 to 16 servings

Ingredients:

3 eggs

2 1/4 cups all-purpose flour (this isn't a fussy cake that requires special flour)

1/2 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/4 teaspoon salt

1/2 cup shortening (try canola oil or unsalted clarified butter)

1 3/4 cups sugar

1 teaspoon vanilla extract

1 1/3 cups cold water

Directions:

Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 9x1 1/2-inch or 8x1 1/2-inch round cake pans or grease one 13x9x2-inch baking pan; set aside. In a medium bowl stir together flour, cocoa powder, baking soda and salt;set aside.

In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs 1 at a time; beating well after each addition. Alternately add flour mixture and water to shortening mixture, beating on low speed after each addition just until combined. Pour batter into the prepared pan or pans.

Bake in a 350 degree F. over for 25 to 30 minutes for 9-inch pans, 30 to 35 minutes for 8-inch or 13x9x2-inch pans - or until a wooden toothpick or cake wire inserted near centers comes out clean. Cool on wire racks for 10 minutes in the pans. Then remove from the pans. Cool thoroughly on wire racks. You can just leave the larger sheet cake in the pan (the pan size of 13x9x2-inch). Frost with desired frosting.

From Denny: I'm a big fan of chocolate ganache so I'll give this one. It's also less effort than most frostings with powdered sugar and butter.

Ganache

Start to finish time: 35 minutes

Yield: just under 2 cups

Ingredients:

1 cup whipping cream

12 ounces chopped milk chocolate, semisweet chocolate or bittersweet chocolate

Directions:

In a medium saucepan bring whipping cream just to boiling over medium-high heat. Add the chopped chocolate of your choice. Resist the temptation to stir. Let stand 5 minutes. Then stir until smooth. Cool for 15 minutes. Spoon evenly over cake (which is why using this frosting works best with a one layer cake). To make things easy on yourself: pull out a cookie sheet, line with waxed paper, then place your wire rack with the cooled cake layer on top of this. This setup will catch all the drips and contain the mess as you "frost" with ganache.

Here's another twist on the ganache so you can use this frosting for the top and middle layers and sides of an 8-inch or 9-inch size cake so it looks like a conventional cake:

Truffle Frosting:

Ingredients are doubled from above recipe:

2 cups whipping cream

24 ounces chopped milk chocolate only

Directions: Prepare the Ganache as in the above recipe. Instead of cooling for 15 minutes, transfer to a large mixing bowl. Cover and chill mixture overnight. Beat with an electric mixer on medium speed for 30 seconds or until fluffy and of spreading consistency when ready to frost cake the next day.

Read a Tribute Poem About Michael Jackson

Word Cloud Photo by Denny Lyon
Copyright 2 July 2009
All Rights Reserved

Read a tribute poem about the passing of a music legend over at The Social Poets blog under this post of a coffee recipe and a poem:

Libations Friday! 3 July 2009

Have a safe weekend, everyone! Thanks for visiting!

Denny

Read a Tribute Poem About Michael Jackson

Word Cloud Photo by Denny Lyon
Copyright 2 July 2009
All Rights Reserved

Read a tribute poem about the passing of a music legend over at The Social Poets blog under this post of a coffee recipe and a poem:

Libations Friday! 3 July 2009

Have a safe weekend, everyone! Thanks for visiting!

Denny

Recipe: Sour Cream Chocolate Spice Cake With Penuche Fudge Frosting

From Denny: Featured recently in our local newspaper, this retro recipe was a big hit. I'd include the link to the newspaper except that it's useless as a link since they started archiving their recipes after a week and then force you to pay for them. For years the recipes were easily available and always free - long before this economic downturn.

This is a cake that would taste better the second day so the cinnamon and chocolate flavors could mellow out some. The flavor notes are brassier the first day, calming down to perfection by the second day. Try making the cake layers first and frosting on the second day (takes up less room in the fridge).

I've always had a soft spot for a chocolate cake made with sour cream as they play well together. Give this version a try! The brown sugar in the icing is a divine pairing with the chocolate cake portion. Maybe it's the molasses spun back into the processed white sugar to make the dark brown version. A small amount of molasses does not over power but rather adds a note of depth to food. (I even use dark brown sugar in my spaghetti and marinara sauces! Oops! The Secret is out...)

Enjoy this yummy cake. If you are a huge frosting fan you might want to double up on the batch for this cake as the news folks complained the frosting recipe was a bit skimpy. I'm not a fan of frosting unless it's a ganache so this recipe of a thin amount of frosting is fine with me. You decide what you like, enjoy!


Sour Cream Chocolate Spice Cake With Penuche Fudge Frosting

From: “The Country Fair Cookbook” by Alison Boteler

Makes: one (8-inch) 2-layer cake

Ingredients:

1-3/4 cups all-purpose flour

3/4 cup granulated sugar

1 cup firmly packed dark brown sugar

3/4 cup Dutch-process cocoa

1-1/2 tsps. baking soda

1 tsp. salt

2 tsps. cinnamon

2/3 cup unsalted butter, softened

1-1/2 cups sour cream

2 eggs

1 tsp. vanilla

Penuche Fudge Frosting (recipe follows)

Directions:

1. Preheat oven to 350 degrees. Line two (8-inch) round pans with baking parchment.

2. Combine flour, sugars, cocoa, baking soda, salt and cinnamon in large mixing bowl.

3. Add butter, sour cream, eggs and vanilla and beat at low speed of electric mixer for 30 seconds. Scrape sides of bowl with rubber spatula and beat at high speed 2 minutes. Scrape bowl with rubber spatula and beat 1 minute longer.

4. Pour batter into prepared pans and bake until toothpick inserted in center comes out clean, 35 to 40 minutes.

5. Cool layers completely. Remove from pans and peel off baking parchment. Fill and frost sides and top with frosting.

Testing note: Cake is moister and mellower tasting the second day. It does not need to be stored in the refrigerator, but it does need to be covered with a cake dome or plastic wrap. I found that 35 minutes was an adequate baking time.

Penuche Fudge Frosting

From: “The Country Fair Cookbook” by Alison Boteler

Makes: enough for one (8-inch layer cake)

Ingredients:

1/2 cup (1 stick) unsalted butter

1 cup firmly packed dark brown sugar

1/4 cup milk

2 cups powdered sugar

Directions:

1. Melt butter in large saucepan. Blend in brown sugar and bring to boil, stirring constantly.

2. Simmer over low heat for 2 minutes, stirring.

3. Stir in milk and return to boil. Remove from heat and cool until mixture is lukewarm to touch.

4. Slowly whisk in powdered sugar. Place pan in bowl of ice water and beat until frosting is of spreading consistency.

5. If frosting becomes too stiff to spread, beat in a few drops of milk.

Awwww Sniffle Sniffle Sigh Awesome Photos

From Denny: This is one of those endearing profound emails you receive every now and then. Thought I'd share with you these awesome pictures. Try making your own version of this idea of matching photos with meaningful words that strike a chord in your heart! Feel free to share this post with others to enjoy.

*****

The Real Meaning of Words

LOVE



SORROW



INNOCENCE



DEPARTURE



PAIN



SOLITUDE



RESPECT



COMPASSION



FRIENDSHIP



MUSIC



PATIENCE



RESCUED



BEST FRIENDS



DIVINE



"Life is not about waiting for the storms to pass...it's about learning how to dance in the rain."