Tiki Drink Cake

Last Wednesday afternoon, a coworker informed me that we were having a birthday party for my director - a "hawaiian/beach theme," as she was about to leave on a Hawaiian girl trip with her mother and sisters (mom and sisters take note!!!).  My coworker was having a difficult time trying to find a cake to fit the theme.  As soon as she said that, my mind immediately drifted to a recipe or really a "how to" article from the Food Network magazine that showed how to make a cake that looked like a drink in a coconut.  It was PERFECT for the occasion.  I told her I would attempt to make this cake look as good as the picture.

Here is the picture of the article I cut out from the Food Network magazine:

And here is how I put this cake together, per the instructions in the article:

Cake Baked In Two Bowls and a 6-Inch Pan



Bad Picture But It Shows Strip of Marshmallow Fondant



And here is the finished product:

The recipe called for a chocolate cake mix.  I don't normally like to use cake mixes, but thought it would be best, trying this idea for the first time, to follow the directions.  I didn't know if this process required a cake that was heavier  in order to hold up for the shape or not.  Later I wished I had used one of my own recipes because you can always tell the taste of a mix.

At any rate, here is what you will need to make this cake:

One 6" cake pan
Two 1-quart oven proof bowls
PAM Spray

Straw
Paper umbrella
Two dried pineapple rings
Wooden Skewer

Cake mix or recipe of your choice for a two-layer cake
Chocolate frosting
Vanilla frosting or marshmallow fondant
1-1/2 cups toasted coconut
(To toast coconut:  Spread evenly on a baking sheet. Put in a 350*F oven for about 7 minutes, then stir
 every minute until golden brown.  Be careful, as it can burn quickly if you don't stay with it.)

Instructions:

Make your own cake recipe or make the following:

1-18.5 oz. box chocolate cake mix
4 large eggs
1 cup buttermilk
1/2 cup vegetable oil

Preheat oven to 350*F.

Combine all ingredients and divide evenly between the 2 - 1 quart bowls and the 6" cake pan, sprayed with PAM.  Bake cake pan for 25 minutes and bowls for 35 minutes.  Cool for 15 minutes.  Unmold.  Trim all cakes to make them level.

On one of the bowl cakes, hollow out about 1" inch deep on the smaller end. This will be the top with the opening where you will place the straw, umbrella and fruit.

Put layers together as shown in above picture #2: Bowl cake on bottom with wide end up.  Spread layer of frosting, then put the 6" cake on top.  Spread another layer of frosting, then put the last bowl cake on top, small end up.  At this point, you may want to freeze the cake - it makes it easier to frost and finish.

Frost the outer rim and inside the hollowed out area with white frosting.  (If using fondant, roll and cut a one inch wide strip to go around the rim, then cut a circle the size of the bottom.  Make sure that the circle is very smooth, as it's supposed to look like liquid.)  If using frosting,  put remaining frosting in a resealable bag and microwave for 5 seconds. Snip off a corner and squeeze the frosting into the top of the cake so it looks like liquid.

Spread remaining chocolate frosting all around outside of the cake up to the vanilla frosting or fondant then press on handfuls of the toasted coconut, covering the cake completely.  To finish, thread dried pineapple rings onto a wooden skewer and insert into "liquid" part of the cake.  Add the paper cocktail umbrella and straw.

The recipe states this makes 8 to 10 servings.  We served almost 20 people a thin slice with a little bit left over.





Biscotti

We have so many great neighbors that have helped us during Don's health issues, so last Tuesday night, I decided to try to make them some biscotti as a "Thank You."  I had purchased a package of biscotti from a bakery at the Fort Worth Farmers Market three weekends ago and thought they were really good - not too sweet, and crunchy (I like crunchy cookies!).  Biscotti is an Italian cookie that is twice baked and is often used to dunk into coffee (it's crunchy, so it stands up to being dunked).

It just so happens, there had been a recipe in (who else?) Paula Deen's magazine that I had cut out last week and it seemed so easy.  Guess what?  It IS easy!!!  So without further ado, here is the recipe:

Pecan Biscotti

1/2 cup (1 stick) butter, softened

1 cup sugar

3 large eggs, divided

1 tsp. vanilla extract

2-1/4 cups all purpose flour

1-1/2 tsp. baking powder

1/4 tsp. salt   (I thought it needed more salt, so I added 1/2 tsp instead)

1/2 cup chopped pecans

2 T. turbinado sugar (raw sugar that is less processed - light brown in color - larger cystals)

Preheat oven to 325*F. Line a baking sheet with parchment paper.

In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy.  Add 2 eggs, one at a time, beating well after each addition.  Beat in vanilla.

In a medium bowl, combine flour, baking powder and salt.  Gradually add to butter mixture, beating just until combined.  Stir in chopped pecans. (Dough will be sticky.)

On a lightly floured surface (with floured hands), shape dough into a 12"x4" log.  Place on prepared baking sheet.  Lightly beat remaining egg; brush over log.  Sprinkle with turbinado sugar.  Bake for 27 to 30 minutes.  Remove from oven and let set on a wire rack until completely cool.

Reduce oven temperature to 300*F.  Using a serrated knife, carefully cut log crosswise into 1/2" to 3/4" slices.  Place slices on baking sheet, cut sides down.  Bake for 15 minutes, turn over and bake for another 15 minutes.  Remove from pan and cool on wire rack.



Baked Chocolate Biscotti Log Before Slicing



Almond & Cranberry Biscotti, Completed



Bagged Biscotti-Thank You Gifts For Neighbors



Ideas for different biscotti:

• Decrease flour to 2 cups and add 1/2 cup cocoa to make chocolate (cioccolata).  Add chocolate chips?
• Add almonds (or any other nut of choice) instead of pecans.
• Add craisins, dried fruit, dates.
• Add toasted coconut.
• Instead of turbinado sugar, use large sugar crystals, chopped nuts, toasted coconut.

What are some of your ideas?

Is It Too Hot For Soup?

Sure is!  But I did it anyway.  I was really in the mood for some Italian Wedding Soup last weekend but didn't think guests would appreciate it, being so hot outside.  I made some large shells (pasta) filled with ricotta and several cheeses in a marinara sauce, then served it with meatballs.  I used the meatball recipe from the Italian Wedding Soup recipe for that, then made some tiny meatballs that I saved for having the soup later on in the week (I baked them along with the big meatballs instead of waiting to cook them in the broth, as the recipe states), saving about an hour on dinner when I made the soup.

This is the same soup served at our 2009 Christmas Eve dinner, along with that yummy black bean soup.

Italian Wedding Soup

Giada DeLaurentis

To make the meatballs:

1 small onion, grated  (I finely dice the onion because I hate grating it!)

1/3 cup chopped fresh italian (flat leaf) parsley

1 large egg

1 tsp. minced garlic

1 tsp. salt

1 slice fresh white bread, crust trimmed, bread torn into small pieces (I use about a 1/2 c dry bread crumbs)

1/2 cup grated parmesan cheese

8 oz. ground pork

8 oz. ground beef

Freshly ground black pepper

Stir first 6 ingredients in a large bowl to blend.  (Lightly) stir in cheese, pork and beef.  Using 1-1/2 teaspoons for each, shape the meat mixture into 1-inch meatballs and place on a baking sheet.

To make the soup:

12 cups low sodium chicken broth

1 pound curly endive or escarole, coarsely chopped

2 large eggs

2 T freshly grated parmesan, plus extra for garnish

Salt and freshly ground black pepper

***These are the original ingredients.  I do not use the escarole or endive, I use fresh spinach.  But I don't add it to the soup to cook (because I don't like cooked spinach!). See below.  I also add a cup of acini de pepe or orzo pasta.***

Bring broth to a boil in a large pot over medium high heat. Add the meatballs and endive and simmer until the meatballs are cooked through and the endive is tender, about 8 minutes.  Whisk the eggs and cheese together in a medium bowl to blend.  Stir the soup in a circular motion, gradually drizzling the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute.  Season with salt and pepper.

Ladle soup into bowls and serve.  Finish soup with parmesan cheese, if desired.

I like to ladle the soup over the fresh spinach - I think it makes a nice presentation that way.  As you can see, I added the orzo this time, as well as some chopped carrots.  It was serve with a panzanella salad (bread salad), in which I cubed some 9-grain bread, lightly tossing with olive oil then baked at 400*F for about 10 minutes, turning once. I let that cool, then combined quartered cherry tomatoes, diced fresh zucchini and some cubed fresh mozarella.  I tossed it all in some oil and vinegar, seasoned with salt, pepper and a little oregano.  And there you have it, a nice weeknight meal for Don and I. It was pretty yummy!

Now For Some Goodies!

Pound Cake With Chocolate Ganache Filling and Toasted Marshmallow Frosting

So, I have amazing administrators at work. One of them had a birthday last Friday. Thursday night I was looking around at (where else - my favorite place) SteinMart where I saw this cute, colorful mini cake plate for $14.99.  I had a coupon to apply to it so I got it for around $12.00.  My mind went into full baking gear, trying to figure out what to put on this cake plate to give to my administrator the next day.

I have 2 - 4-inch springform pans, so I made 2 layers of pound cake with chocolate ganache filling (I also frosted the whole cake with it before the final frosting) and marshmallow frosting.  After it was all put together, I got out the little kitchen torch to toast the frosting.  A little fresh strawberry topped it off nicely.  After that, I took different colored curling ribbon and cut into about 10-inch pieces.  I lightly curled them then placed them somewhat evenly around the cake, securing with a spot of ganache.

This is my favorite pound cake recipe - very simple and VERY yummy!!!  The order of the ingredients is a little different than usual, but I follow it - I don't know if it would make a difference??? ( Because I used the 4-inch cake pan this time, I made cupcakes, pulled out the centers, filled them with the ganache then topped them with a little ganache and the marshmallow frosting.  The cupcakes were torched til light brown/toasted.)

Grandmother Paul's Sour Cream Pound Cake

From Paula Dean



1/2 lb. (2 sticks) butter, softened                    

3 cups granulated sugar                                 

1 cup sour cream                                          

   (I often add a couple of drops of coconut oil)

1/2 tsp. baking powder  

3 cups all purpose flour 

1 tsp. salt (it could probably use 1-1/4 to 1-1/2 tsp)

6 large eggs

1 tsp. vanilla                                                  

                             

Preheat oven to 325*F. 

Spray 2 loaf pans or a 10-inch tube pan.  Set aside.

In a large mixing bowl, cream the butter and sugar until fluffy (4 or 5 minutes). Add sour cream and mix until incorporated.  Sift flour, baking powder and salt together (or use a whisk to mix and lighten).  Add to the creamed mixture alternating with eggs, beating each egg 1 at a time.  Add the vanilla.  Pour mixture evenly into 10-inch tube pan or divide evenly between 2 loaf pans.

Bake for 1 hour 20 minutes for tube pan.  Watch loaf pans after 1 hour.

Semisweet Chocolate Ganache

From the Book "Death By Chocolate" by Marcel Desaulniers

1 cup heavy whipping cream

2 T. unsalted butter

2 T. granulated sugar

12 oz. semisweet chocolate broken into small pieces

       (Yes, you can use chocolate chips but the quality won't be optimum)

Heat the cream, butter and sugar in a saucepan over medium-high heat (I just nuke it until it's hot).  Stir to dissolve sugar then bring to a boil.  Place chocolate in a bowl.  Pour hot cream mixture over the chocolate and allow to stand for 5 minutes (put your timer on).  Stir until smooth.  Allow to cool to room temperature.  (If you refrigerate it, you can make truffles but scooping and rolling about a tablespoon, then rolling into cocoa, chopped nuts or whatever else you can think to use.)

Marshmallow Frosting

MarthaStewart.com - Recipe From Jennifer Shea of Trophy Cupcakes

8 large egg whites (room temperature)

2 cups sugar

1/2 tsp. cream of tartar

2 tsp. vanilla extract

    (Again, I usually add a couple of drops of coconut oil)

Place egg whites, sugar and cream of tartar in a heatproof mixing bowl.  Set over a saucepan with simmering water.  Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with a whisk attachment and beat, starting on low speed, gradually increasing to high until stiff, glossy peaks form - 5 to 7 minutes.  Add vanilla and mix until combined.  Use immediately.

What Else Can You Do With These Recipes?

Let Your Imagination Run Wild!

Pound Cake is good for Strawberry Shortcake, a Fruit Trifle, Grilled with Pineapple 

The Marshmallow Frosting Recipe can be used on any Cake or Cupcakes.

The Ganache can be used on Cake or Cupcake, for Truffles or Fillings.

What are some of your ideas?



Becoming Self Sufficient - Some Things to Consider

As you know, Don and I went to Baltimore for his surgery at Johns Hopkins in late July.  While in the area, we visited some sites in Pennsylvania (Gettysburg) and Washington D.C. (the Mall, Smithsonian, Lincoln Memorial).  My favorite was Mount Vernon, George Washington's home, sitting high above the Potomac.

Mount Vernon Was Getting a Face Lift When We Visited

                                          

We were struck with President Washington's self sufficiency.  I know you pretty much had to be self sufficent in the 1700's, but his dedication to survival was artful and magnificent!  He had an orchard, but he also grew pears, apples, plums, peaches and grapes in his garden by the espalier method in which the trees are pruned and trained to grow along a fence.  Many of these trees were loaded with fruit:

Plum Tree That Stood No More Than Three Feet High

                                                               

Grape Vines



Lower Garden

I think it's (passed) time to sit down with our families and map out how we can become as self sufficient as possible, as quickly as possible.  A garden might be out this year, but what else can we do?  My sister Shauna and I were talking about all of this a couple of weeks ago, when she said that one of her friends has a pressure cooker and over 1,000 canning jars! They have nothing in them, however that person has the ability to can anything-meat, veggies, fruits, fish caught from a stream.  That made me stop and think. How self sufficient are we?  We have a three months supply of food for two, we have flour, sugar, oil, some beans and rice (basics).  We have a 55 gallon container for water, but is it filled?  Nope.

My goal is to plant blueberry bushes in the front of the house - why not?  They are bushes just like what we have now, they just grow berries that can be canned or frozen or turned into jam.  The problem is most blueberries (probably most any food source) don't like it where we live very much!  We are planning on moving the grapes to the fence to use just like any other vine on a fence, with blackberries and raspberries in a corner and some fruit trees along the east side of the house, espalier-style.  We will also begin a garden in late February/early March.

Don is looking into solar and wind powered energy.  He is also looking at heating our water differently.  We have also looked into putting a wood stove in the family room fireplace.  Our problem is that we look into these things haphazardly instead of making a list and having those goals in front of our faces.  Interest wanes after awhile when finances don't allow for those things right now.  Could we get more creative? Yes.  First

things first.  We need to get out of debt.  I know I need to be more diligent in working towards that financial freedom.

What are your goals? Have you written them down and put them where you  see them every day?  We haven't.  What are your plans for caring for your family?  Do you know how to shoot a rifle?  That could help you put meat on your table and protect your family.  What about your finances?  Are you working to get out of debt?  How reliant are you on others, especially the government, credit cards/banks?  Do you have a savings account with enough $$$ to get you through a couple of months?  What about cash around the house in case it's needed and you can't get to a bank - or worse, the banks are closed?  Do you keep your gas tanks full all the time?

Here comes Debbie Downer- - - - -

I am not trying to preach.  If so, I'm preaching to myself, as Don and I have a long way to go - maybe further than some of you.  I just want all of us to be ready for anything that may come our way - job loss, bank closures, lawlessness ( think London or the flash mobs in this country).  Things look a little rocky right now - our nation could teeter in either direction.  The future doesn't look too positive right now.

Just some things to think about...

My Purpose

This blog is an attempt to share ideas and recipes to help my family to enrich their homes and to draw closer to one another.  My wish is for active family participation, trading thoughts and ideas between each other.

I'm not a writer nor do I have a prolific vocabulary.  I just want to be able to draw closer to my children, grandchildren, brothers, sisters, parents and whomever else would like to be a part of this circle of caring, concern and love.

The name of this blog is Mama Cioccolata, which means (in my mind) "chocolate mama," as anyone who knows me,  knows of my love for family and chocolate (and any good food, really)!

So kids, add this site to your favorites (because it takes a lot of effort to get the spelling right) and let the fun & games begin...