Four Layer Mini-Devil's Food Cake

School has started up again in South Texas.  My friend, Jane's, daughter is a senior this year, so I wanted to make her a little something special to celebrate the day!  Plus, as you know, I'm looking for any reason these days to bake for other people! :)
I saw this 4 layer, mini-cake in Bon Appetit awhile back and thought it was SO CUTE!  It looks just like one of those cakes we made with the "Easy Bake Oven" only on steroids.  Jane's daughter is a real chocolate lover, so I thought this would be the perfect treat!
It was so easy to make this cake!  I thought the layers would be tricky, but the "trick" is to use two bamboo skewers (the kind you use for kabobs on the grill)!  Just push them in through the top of the cake and it stabilizes all four layers while you frost the sides.  When everything is frosted, just pull the skewers out and frost over the holes-- Yay!  No "leaning tower"!
I'm not sure how many people this cake will serve.  Maybe four if the recipient is generous.  Maybe one if you feel like just digging in all by yourself :)

4 Layer Mini Devil's Food Cake (adapted from Cook's Illustrated)
1 stick unsalted butter
2 oz. unsweetened chocolate
2 Tbl. cocoa powder
3/4 cup boiling water
1/2 cup all purpose flour
1/3 cup cake flour-- Sift to remove lumps-- I didn't do that and you can detect small white bits in     the baked cake-- live and learn:(
1/2 tsp. baking soda
dash of salt
3/4 cup brown sugar
2 eggs
1/4 cup buttermilk
1/2 tsp. vanilla extract
Frosting:
1 stick unsalted butter
5 oz. bittersweet or semi-sweet chocolate, melted
milk
1 tsp. vanilla extract
3 cups or so of powdered sugar
2 thin skewers (The bamboo type for grilled meats work great!)

Preheat the oven to 350F.  Spray 4 mini-layer cake pans (5" diameter, 2" deep-- they are usually springform-- like for mini-cheesecakes) with Pam.
Put the chocolate in a small bowl and pour the boiling water over.  Allow to sit awhile and then whisk to combine well.
Cream the butter and brown sugar about 3 minutes in a stand mixer.  Add the eggs and beat until fluffy.  Add the buttermilk and the vanilla and mix well.  Add the flours, baking soda, and salt and beat just a bit, then pour in the chocolate mixture.  Beat everything together until smooth, but don't overbeat.  Pour into the prepared pans.  Set them on a baking sheet and place in the oven.
Bake for 15-20 minutes, or until they test done with a toothpick.  Don't underbake them though because they need to be firm enough to stack up!
Allow the cakes to cool in the pans for 10 minutes, then turn them out on a rack to cool completely.
Make the frosting by beating the butter until fluffy.  Add about 3 cups powdered sugar, the vanilla, melted chocolate, and 2 Tbl. milk.  Beat well, adding milk and / or powdered sugar to make a smooth, fluffy frosting.  
Put one cake layer top side down, on a small plate.  Frost the top generously, then put the next layer, on the same way.  Repeat with the third layer, then put the fourth layer top side up.  
Push two skewers through the whole cake, each a little to the right or left of center.  This will keep the cake layers straight.  Hold the skewer tops while you gently frost the sides of the cake with a thin layer of frosting.  Refrigerate the cake about 15 minutes to set the frosting.  Now you can frost the whole cake generously without getting things all "crumb-y".  Frost the top of the cake with the skewers still in it.  Refrigerate the cake again about 15 minutes.  Remove the skewers and frost over the holes with little dabs of frosting.  Refrigerate the cake at least an hour to set the frosting well, but it tastes better if you leave it out awhile before serving so it's not super cold.
Present to the nearest chocoholic!

ASB

Farro and Tuna Salad with Fresh Herbs + Okra!

August is HOT in south Texas!  Day after day of 100+ weather can wear on anyone, but the good news is that we still get to enjoy ripe, red tomatoes and fresh green herbs from the garden-- well, those that haven't burned up in the heat yet :)

Anyway, so have you tried farro yet?  It is a very ancient grain originally from Italy.  It's a "whole grain" with all the nutritional good stuff associated with that; plus, it tastes terrific!  I buy the quick-cooking type and it's ready in 10 minutes.  Farro is good served hot as a side dish or cold as a salad so when I cook it, I make a lot and freeze it in baggies.  It thaws in no time and still tastes freshly made.

This salad uses cold farro and canned tuna, so it comes together easily and quickly.  The fresh herbs and avocado give it a wonderful summer taste that goes great served on a sliced red tomato!  The dressing is super easy and light.

Some people say they lose their appetite in hot weather, but that's never been my problem:)  However, I think this salad will perk up any appetite-- even in the "dog days" of summer (why do they call it that?) !

Farro and Tuna Salad with Fresh Herbs (serves 2)

1 cup of cooked farro

1- 5 oz. can good quality tuna, drained

2 Tbl. sliced red onion

1 Tbl. chopped fresh chives

1 Tbl. chopped fresh oregano

1 Tbl. chopped fresh mint

1/2 avocado, cubed

1/3  cup chopped cauliflower

2 Tbl. capers

1 large tomato, cut into thin wedges

Salt and pepper

Dressing:  2 Tbl. fresh lemon juice mixed with 3 Tbl. olive oil and 1/2 tsp. salt

Mix all the salad ingredients together except the tomato.  Taste for seasoning.  If you have time, cover and allow to sit in the fridge for 30 minutes, but if not, it will still taste yummy!

Put the tomato wedges on two plates.  Season with salt and pepper.  Pour the dressing over the salad and mix well.  Divide onto the tomato wedges and serve!

Baked "Fried" Okra

So here's a little extra recipe you might enjoy!  I LOVE fried okra, but now that I need some alternatives to fried foods, I developed this recipe and it tastes great!  The coating is fat-free and high in fiber, so it doesn't take anything away from the veggie nutrition.

Unfried Okra (serves 2, but I could eat the whole recipe myself)

2 Tbl. ground flax seed (not as hard to find as you would think-- I found it in the baking aisle)

2 Tbl. whole wheat bread crumbs

1/2 tsp. granulated garlic

1/4 tsp. salt

few grinds of pepper

1 egg white, beaten to a froth with a fork

16 or so, small, fresh okra, washed and dried

 

Preheat the oven to 425F.  Put a wire rack on a baking sheet and spray it with PAM.

Combine the ground flax seed, bread crumbs, garlic, pepper,and salt.

Roll the okra in the egg white, then in the seasoned crumbs.  Put on the wire rack.

Bake for 10-12 minutes, or until the okra is tender and the crumbs are dry and crisp.

Sweet-Sour Lime Shortbread Cookies: Baking for Friends!

What a fun afternoon I've had!  It's been awhile since I've gotten to bake anything due to our new healthy eating plans (!), but today was all about baking for friends!  Sweets for the sweet as they say!  
I made a buttermilk pie for one of Ben's godsons today.  Jack is one of my biggest pie fans and I guess no matter how much I have to cut back on making pies for Ben, Jack will probably be willing to consume my "projects"!  Buttermilk pie is already on one of my posts though, so today I'll tell you about "Sweet-Sour Lime Shortbread Cookies"!  
Wow!  These are so yummy and a bit different because they have a sweet / sour taste that is very intriguing!  The secret is something called "sour salt" or citric acid, which is the same stuff in "SweetTarts"-- remember those?!  Citric acid is also used to prevent peaches, apples, etc. from getting brown once you've cut them.  It's a natural product that is in all citrus fruits.  You'll use only a total of 1/2 teaspoon or so.  I buy it in the "bulk foods" section of my grocery store so I can just buy a little bit. 
I adapted this recipe from one on the "King Arthur Flour" website.  It called for lime oil and I'm not sure where to get that, so I substituted grated lime zest (contains natural lime oil) and I think it was probably an adequate substitute!  
Anyway, these cookies are wonderful for showers or "ladies' parties", but they are also fun for anytime because of their unexpected ZIP!

Sweet-Sour Lime Shortbread Cookies (makes 4 doz. small cookies)
3/4 cup unsalted butter
3/4 cup sugar
1/2 tsp. salt
1 tsp. baking powder
2 Tbl. fresh lime juice
grated zest of 1 lime
1/4 tsp. citric acid (sour salt)
1 large egg
2.5 cups flour

Preheat the oven to 350F.
Cream the butter and sugar together.  Add the salt, baking powder, lime juice, zest, and citric acid and blend well.  Beat in the egg.  Add the flour and slowly combine to make a smooth dough.
Use a 1-inch scoop to portion out the dough onto parchment lined cookie sheets or roll the dough into 1-inch balls.  The cookies won't spread much, so they can be rather close together.
Bake the cookies for 15-16 minutes, or until they are browned on the bottom.  Allow them to cool for 10 minutes on the sheets, then shake them around in a bag that contains:
1 cup powdered sugar
1/4 tsp. citric acid (you can add more-- depends how strong a sour taste you want!)

Then place them on a rack to cool completely.  Before serving, shake the cookies in the bag again to coat with the sour-sugar.  
These cookies freeze well.  Freeze after the first coating of sugar, then coat again right before serving.

ASB

Almond Crusted Sea Trout

I guess it's not coming as a surprise to anyone that lately, Ben and I have both been trying to eat a little healthier.  Have you noticed an absence of sweet treat posts?  This doesn't please me, but I know it's a blessing to be able to maintain health by eating right, so I'm trying to have a good (or accepting) attitude! 

Sometimes though, eating healthy can be a pleasure and this was one of those times!  Our friend and neighbor brought over his latest catch of the day, Texas Gulf sea trout.  Really fresh fish is one of those lovely things that tastes great AND is good for us, so I was happy to come up with a recipe that showcased this local delicacy!

Of course, around here, FRIED fish is the cooking method of choice, but baking, broiling, and grilling are wonderful!  I wanted to do something different and I LOVE trout almondine, but somehow, pan sauteeing the fish in browned butter with loads of almonds and MORE butter just didn't seem the way to go under the circumstances.  Still, I knew almonds, in moderation, were very good for us, so what could I do....?

Here's a recipe I came up with that uses a small amount of almonds, and a TINY bit of butter to make a delicious, nut crusted fish that's tasty, light, and healthy!  Hope you like it!  It will work with any type of mild filet.  Happy and healthy eating!

Almond Crusted Sea Trout (serves 2)

2 filets of sea trout, about 1 inch at the thickest end, each cut in two cross-wise

1/4 cup sliced almonds, chopped up and put on a piece of waxed paper or a dish

1 egg white

salt and pepper

celery salt

cayenne

powdered or granulated garlic

a baking sheet and baking rack

1 T. butter, melted

Preheat the oven to 425F.

Dry the filets well with paper towels.  Sprinkle them with salt, pepper, celery salt, cayenne and garlic to taste.  Press the seasonings into the fish.  

Put the egg white in a shallow bowl, add just a few drops of water and beat with a fork until foamy.

Put just the fleshy side of the fish down into the egg white.  Allow the excess to drip back into the dish and press the filet down into the almonds.  The egg white will cause the almonds to stick well.  Put the filet on the baking rack and repeat with the other ones.  Drizzle each filet with the melted butter.  It will be just a few drops, but it will help the almonds to brown and they will taste great!

Bake the fish for 10 minutes, or until the almonds are slightly browned and the fish is cooked through.  Serve immediately.  Yum!

ASB

Perfect Poached Eggs / Smoked Avocados

Hi!  This title might seem a little random...and it is!  But I thought you might enjoy a few tips on making poached eggs (there actually are some tricks!) and I had to let you in on the most delicious, easy, new (to me!) way to eat avocados!
While we were in Park City, we enjoyed a delicious guacamole made with smoked avocados.  This sounded very exotic and difficult to me, but I asked the waitress about it and she made it sound very simple!  And guess what?  She was right!  It literally is a 5 minute process and the result is scrumptious!  The next time you're grilling, be sure to try this because it is SO worth it.  You can make guacamole, or you can just serve the smoked avocado slices-- either way, they are definitely yummy!
Now, about poached eggs........do you like them?  I do!  There is something elegant about a beautiful poached egg, but at the same time, they are simple and just tasty!  If you've ever tried making them and they ended up being a ragged mess, please try again using this method!  I think you'll be successful and your family will be SO impressed at your next brunch! :)  In the photo, I've placed them atop a grilled veggie ratatouille.  Along with the smoked avocado, this made a tasty, healthy lunch!  Poached eggs are very healthy by themselves, but of course, there's delicious hollandaise, buttery English muffins, fried Canadian bacon.........well, you get the idea! :)

Smoked Avocados
2 (or more) ripe (but not over-ripe) avocados, room temperature
lemon juice
olive oil
salt and pepper

Cut the avocados in half length-wise and remove the seed.  Brush the cut sides with lemon juice and olive oil.  Place cut-side down on a hot grill for 2-3 minutes (just until there are definite grill marks).  Remove the avocados and sprinkle with salt and pepper.  Serve sliced or mash up with your favorite guacamole fixings!  Really good!

Perfect Poached Eggs (makes 2)
*2 super fresh, large eggs (Like from the Farmer's Market if you can get them.)
1 T. white vinegar, depending on the size of your saucepan
a medium saucepan (2-qt is good) filled about 1/2 way with water
salt and pepper

First, the eggs must be room temperature, so if they're straight from the fridge, microwave them (yes, in the shell is okay!) for 10 seconds on high, or until they don't feel cold.
Heat the water and vinegar until the water is almost boiling.  Crack one egg in a small cup like a custard cup or tea cup.  
Hold the cup close to the surface of the water and pour the egg in quickly.  It will set almost immediately into an oval shape.  Keep the water just below the boiling point.  Repeat with the other egg, slipping it in far enough from the other egg to not crowd them.  Poach the eggs for 3 minutes if you want a runny yolk.
Use a slotted spoon to lift an egg out of the water.  Hold a folded piece of paper toweling under the spoon to blot the excess water, then touch it lightly on the egg surface to remove the moisture there.  Put the egg on whatever you're serving.  Repeat with the other one.  Serve immediately!

OR:  You can make the eggs ahead and keep them in a warm water bath for a short time (30 minutes).  I've heard you can even put them in cold water and keep in the fridge for longer (re-warming carefully when needed), but I haven't tried that yet!  Be sure to blot them well before serving.

*Using the freshest eggs you can find is very important.  A really fresh egg stays together in the water a LOT better than a not-so-fresh one.  The vinegar helps to coagulate the white also.

Easy Shrimp Creole with Garlic-Chive White Beans

We're back from a lovely long weekend in Park City, Utah!  It was a great way to enjoy the Fourth of July and to celebrate my son-in-law, Miles', and Ben's birthdays!  We had some very tasty meals in the charming restaurants in Park City, but now we're home and it's back to thinking about what to make for dinner!!

Usually, I look forward to getting back to my own kitchen and this time was no different.  The weekdays don't leave a lot of time to spend making dinner, but this is a good, short-cut recipe for shrimp Creole.  It's usually served with rice, but since Ben needs to watch the carbs, I made a bed of white beans, garlic, and chives.  It was a pretty tasty substitute!

Easy Shrimp Creole with Garlic-Chive White Beans (serves 2-3)

1/2 lb. shrimp, cleaned, deveined, and cut into bite-sized pieces

1 14.5oz. can diced tomatoes

1 8-oz. can tomato sauce

1 Tbl. olive oil

1/2 large onion, diced

1 medium green pepper, diced

1/2 tsp. Worcestershire sauce

1 bay leaf

1 Tbl. fresh thyme or 1 tsp. dried

1/2 tsp. Tabasco sauce

juice of 1/2 lemon

salt and pepper to taste

Saute the onions and green pepper in the olive oil in a medium pot until they are limp.  Add all the other ingredients except the shrimp and lemon.  Simmer for 30 minutes.  Add the shrimp and simmer 5 minutes more.  Add the lemon juice.  Adjust the seasoning with salt and pepper.   Serve with rice or........

Garlic-Chive White Beans 

1 1-lb. can white cannelini beans

1 small clove garlic, minced

2 Tbl. chives, chopped

salt and pepper

Rinse the beans in a colander, then place in a small saucepan with about 1/2 cup water.  Add the garlic and simmer slowly while the shrimp Creole is cooking.  When the beans are nice and super soft and the water is almost evaporated, add the chives.  Cook a few minutes more.  Use a fork to coarsely mash the beans (leave some texture).  Adjust the seasoning with salt and pepper.  

Kale with red jalapenos from the garden!

Hoisin Turkey Tenders with Spicy Asian Slaw

Sometimes it's Tuesday, and it's hot, and everyone's hungry, and everyone's on a diet (egads!),  and nothing sounds that tasty, and well, you get the idea:)

This is a dish for one of those days.  It's simple, healthy, attractive, and GOOD!  I've included the recipe for a quick dressing for the Asian slaw, but a bottled soy-ginger dressing would be delicious!  The turkey tenders are baked with a brush of hoisin sauce (bottled-- in the Asian foods aisle) and the Asian slaw can be put together in minutes.  Of course, just about any veggie would go well in the slaw, substitutions are a necessity when it's one of those days! :)  

Hoisin Turkey Tenders with Spicy Asian Slaw (makes 3 generous servings)

3 turkey tenders

1 Tbl. olive oil

salt and pepper

3 Tbl. bottled hoisin sauce

1/2 small Napa cabbage, sliced thinly (throw away the core)

2 carrots, shredded

1/4 cup coarsely chopped cilantro leaves

1/2 cup sliced snow peas or snap peas

3 green onions, sliced 

Dressing

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/2 tsp. Sriracha sauce

1 small garlic clove, minced (or 1/2 tsp. granulated garlic)

1 tsp. minced fresh ginger 

Heat the oven to 350F.  Use a knife to split the tenders lengthwise, but not all the way through.  Open them out and push to flatten them.  Place on a rimmed baking sheet.  Brush with olive oil and sprinkle with salt and pepper.  Bake for 20 minutes.  

In the meantime, prepare the dressing by mixing everything up in a jar and shaking.  Set aside.

Toss the cabbage, carrots, cilantro, snap peas, and green onions in a large bowl.

Turn the turkey tenders over and brush with some hoisin sauce.  Bake another 5 minutes.  Turn the turkey over again and brush with the remaining sauce.  Turn the oven to 400F.  Bake another 5 minutes, until the turkey is cooked through and the hoisin has formed a glaze.  

Slice each tender into about 1/4-inch slices.  Toss the slaw with the dressing.  Divide the slaw among bowls.  Top with the sliced turkey and serve!