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Foodbuzz 24×24: Don’t Get Chocolate on My Cards! Game Night Featuring Non-messy Finger Foods

tropical trail mix

Greetings and hello from the lovely planet Venus, where it’s cloudy and rains all the time. For our purposes, Venus is also known as Michigan.

For this month’s Foodbuzz 24×24 event, I hosted a Game Night — that’s with a capital G and N — and made oodles of easy-on-the-expensive-games snacks. I’m here to show you just how easy it is to have people over and serve amazing finger foods like tropical trail mix (above), asparagus frittata bites, blueberry-vanilla goat cheese on polenta dolce, cantonese roasted vegetables, and much, much more!

dishes carnage

Err…just try not to make these foods all at once. These dishes dirtied themselves for your benefit in testing all the recipes out. I wouldn’t recommending doing this all at once!

At the end of this post you’re also getting the easiest recipe of them all: tropical trail mix. Read more on Foodbuzz 24×24: Don’t Get Chocolate on My Cards! Game Night Featuring Non-messy Finger Foods…

daring bakers: nanaimo bars

nanaimo bars stacked

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca. Recipes for whole wheat graham crackers and Nanaimo bars at the end of the post.

Read more on daring bakers: nanaimo bars…

german chocolate cake with coconut-pecan frosting

a wee slice of German chocolate cake

Today is Mom’s birthday. Go Mom! I won’t tell you which birthday it is, since she’s a tad shy about that. I’m just gonna say she had me when she was very very young. Nearly criminally young. Not that she’s a criminal. I don’t think.

Got anything to confess, Mom?

Grandma used to make this, her favorite cake, for her on her birthday. Which was pretty nice of her considering she wasn’t her mom, but her mother-in-law.

german chocolate cake

Naturally I assumed it was some secret family recipe, scrawled in chickenscratch cursive on a spattered and yellowed recipe card. Lovingly tucked into a battered tin box. Like something in a soft-focus “Mom, what do you do on those not so fresh days?” commercial.

I asked Mom the other day where to find the recipe.

“It’s on the back of the Baker’s Sweet Chocolate box,” she said.

Oh. Okay, then.

the cake is a lie

It’s not handed down from German immigrants. It’s named after the guy who owned the Baker’s chocolate company. His last name was German. No, it wasn’t German. It was German. As in Bob German. Or Phil German.

I know. It’s confusing. Have some cake; you’ll feel better. And for gods’ sake, whatever you do, do not read the nutrition information at the bottom of the recipe. Don’t say I didn’t warn you.

egg whites: soft peaks v. stiff peaks

And the recipe was invented by a homemaker in 1957 and published in a Dallas newspaper. The rest, as they say, is history.

I’m going to keep calling it “German chocolate cake” though. It just makes life easier.

the cake is real. ta da.

Ta da. German chocolate cake

It turned out really well. I used pecans Aunt Geri sent as packing material in the gift box a couple Christmases back. Pretty handy having relatives with pecan trees.

Mom and Sis said it was as good as Grandma made it. It’s a pretty sweet cake, not in the cool sense but in the omg diabetic coma sense. I made it as written, because for some reason my white whole wheat flour, which is my go-to flour for quick substitution, tastes stale. I think it came that way, because I got it into the freezer the moment I brought it home.

So what we have here is a very moist cake made with 4 ounces of sweet German chocolate. It’s a bit labor intensive what with the beating of the egg whites and stuff, but that’s what keeps it light as well. It’s not dense-feeling at all.

buttermilk, pecans, and flour/soda/salt

The frosting is sheer decadence. Four egg yolks, butter, sugar, evaporated milk, sweetened coconut, and chopped toasted pecans. I mean shit, this cake has everything.

Look. You don’t frost the sides. You’re not supposed to frost the sides on this cake. Trust me. You’ve had enough sugar already. I don’t need you bouncing off the walls even more. Read more on german chocolate cake with coconut-pecan frosting…

July 23, 2009 in breads, desserts, vegetarian2 comments

whole wheat banana-chocolate chip muffins

whole wheat banana-chocolate chip muffins...mmm

Oh gods. Rotting bananas on the counter again.

I don’t want banana bread. I’ll just put half of it in the freezer and forget it’s there.

Oh! A recipe for banana-chocolate chip muffins. I like chocolate chips, yes I do.

whole wheat banana-chocolate chip muffins have neat insides!

And about 45 minutes later these babies came out of the oven, all gently crisped tops and warm, moist, finely-textured insides. Crap. That sounds really dirty.

Don’t act so smug. I know I’m not the only one who went there.

those moist, finely-textured insides have chocolate chips!

Sis said these muffins were like a spice cake with banana flavor. The brother-in-law only got a bite and wanted more, pestering Sis until she made her own (not this recipe, oddly) the next day. She used mini chips and liked that even better.

Personally, I like the extra depth the cinnamon and nutmeg lend to the hearty whole wheat, rottingly sweet bananas, and chocolate. But if for some wacky, crazy, insane reason you don’t, just omit them from the recipe.

one whole wheat banana chocolate chip muffin, so lonely

What do you like to do with overripe bananas, anyway? Read more on whole wheat banana-chocolate chip muffins…

gluten-free chocolate chip cookies

gluten-free chocolate chip cookies

Ignore the “gluten-free” in the title. These are not some saintly cardboardy cookie things.

And I’m really not trying to be All About Baking here. Honestly.

And I’m not trying to be all health nut vegetarian gluten-free, either. FSM knows I’m a crappy vegetarian and an even more piss-poor health nut.

But you know what? These cookies are really good. I don’t even care that as far as cookies go, they are on the saintly side. They’re vegan. They’re whole grain. They even have ground flax seed.

These cookies have no right to be as yummy as they are. They should taste like nice healthy cardboard, but instead they have some kind of awesome nutty oaty crunchy thing going on.

I ran across them a while back when I didn’t have eggs, and I didn’t have the time or the patience to wait for butter to soften, but wanted chocolate chip cookies. You know when that is. At night, in winter, when some horrid wind is howling outside and PMS is prodding you to find something sweet and chocolate now or it’s going to get really cranky and take you along with it.

my little helper and some cookie dough

Oh, look. I had a helper. This is why these cookies happened today. Little voices.

“AUNT AMY, CAN WE MAKE COOKIES? I WANT TO MAKE COOKIES. LET’S MAKE COOKIES. I WANT TO HELP. I CAN HELP. LET ME POUR THAT IN. I DIDN’T SPILL IT ON PURPOSE. I DON’T KNOW HOW THE DOUGH GOT ON THE FLOOR. THIS LOOKS FUNNY. HOW CAN YOU MAKE COOKIES WITHOUT BUTTER?”

Let’s see. These chocolate chip cookies bake pretty flat. They aren’t fluffsters. They are also better crunchy; when you bake them til they are medium brown. They’re good with nuts but I also think they’re good without nuts, which is rare — I tend to prefer nuts in my chocolate chip cookies. The recipe only makes about 18 cookies, so double it up if you want lots.

To be sure about the gluten-free-ness, make sure to use gluten-free vanilla, and check your canola oil and oats. Oats are naturally gluten-free but apparently some cross-contamination can occur or something in processing bla bla. Read more on gluten-free chocolate chip cookies…