A Dessert You Don't Want to Miss....

Devil's Food Cake
By Rachel Thebault,
Author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion

MAKES ONE 3-LAYER 8-INCH CAKE, ONE 2-LAYER 9-INCH CAKE, OR ABOUT 3 DOZEN CUPCAKES

The base recipe for our chocolate cake is the easiest cake recipe I know. It's an oil-based (as opposed to butter-based) recipe, so, just like boxed cake mixes, it can be mixed by hand in one bowl. For that reason, it is a favorite of mine to make at a vacation home or anywhere that I'm not sure about what mixers or baking equipment will be available. Once baked, this batter results in an airy, spongy cake with a rich chocolate flavor. It tends to rise a lot in the oven, especially in the center, so the cake layers will always have to be trimmed to make the layers flat before they are iced. Accordingly, be careful not to overfill the cake pans or cupcake wrappers.

3 cups all-purpose flour
1 cup unsweetened cocoa powder
2½ teaspoons baking soda
½ teaspoon salt
2 cups sugar
2 cups buttermilk
1 1/3 cups vegetable or canola oil
4 large eggs, at room temperature
2 teaspoons pure vanilla extract

1. Preheat the oven to 350º F. Grease three 8-inch round cake pans with butter or nonstick cooking spray and set aside. (Alternatively, you can use two 9-inch round pans, or prepare cupcake pans or other cake pans as directed.)

2. Sift the flour, cocoa powder, baking soda, and salt into a mixing bowl and set aside.

3. Whip the sugar, buttermilk, vegetable oil, eggs, and vanilla in the bowl of a standing mixer fitted with the whisk attachment on medium speed until all the ingredients have blended together, about 30 seconds. (If a standing mixer is not available, the batter can be whisked by hand in a large mixing bowl for about 1 minute.)

4. Add approximately half the flour mixture and mix on low speed until combined, about 30 seconds. Repeat with the remaining flour mixture. Remove the bowl from the mixer and scrape down the sides and bottom of the bowl with a rubber spatula to make sure that the flour is fully incorporated.

5. Pour the batter evenly into the prepared pans. The batter should come one-third or one-half the way up the sides of the pans.

6. Bake for 40 to 45 minutes, rotating the pans once halfway through.

7. When the centers of the cakes spring back to the touch, remove the cakes from the oven and allow them to cool for 5 to 10 minutes in their pans. (You can also test for doneness by inserting a toothpick or fork into the center of the cake and checking that it comes out clean.) Run an offset spatula or dull knife between the sides of the cakes and the pans and transfer the cakes right side up to a wire rack to bring them to room temperature.

8. Once the cakes are at room temperature, ice as desired (see Icing a Cake, page 14). Uniced cakes can be wrapped in plastic wrap and refrigerated for up to 2 days before icing and serving, or frozen for up to 2 weeks. (Trim the layers flat before freezing them. Once frozen, the layers need to sit at room temperature for only 15 minutes before you start icing them, but allow 2 hours at room temperature for the cake to thaw fully before serving it.)

The above is an excerpt from the book Sweet Chic: Stylish Treats to Dress Up for Any Occasion by Rachel Thebault. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.

Copyright © 2011 Rachel Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion

About theAuthor:Rachel Schifter Thebault, author of Sweet Chic: Stylish Treats to Dress Up for Any Occasion, is the founder of Tribeca Treats, and spent seven years as an investment banker before transforming her side hobby of making truffles for friends into a full-time career in confections. A graduate of the Institute of Culinary Education, she opened Tribeca Treats in 2007. The bakery has won honors from American Express OPEN and entrepreneur organizations, and is a pillar of the Tribeca community. A sought-after speaker and panelist, she has also taught cooking and baking to children. She currently lives in Tribeca (and travels the globe) with her husband and their two daughters.

For more information please visit http://rachelthebault.com and Amazon.com,  and follow the author on Facebook and Twitter.

Enjoy!!

Behind the Book

An Easy Guide to Making Homemade Baby Food: From One Mom to the Next

Guest post written by Adrianne Hunter
for A Cozy Reader's Corner Reviews.

When my son was at the age to start solid food, I started doing a lot of research on homemade baby food vs store bought food. I am, by no means, an “organic” person! I was really looking into it in hopes of saving our family some money. At that time, things were tight – real tight – with our finances. I just thought there had to be some way to provide my son good, nutritious food without breaking the bank.

I spent countless hours researching the ins and outs of making his baby food. Mind you, I was also working full time, so many of these hours either pulled me away from my family time or kept me awake far too late. I went into several bookstores looking for books – only to walk away empty handed, frustrated and overwhelmed by the 200 – 300+ page books on the topic. No way did I have enough time to read those books. I didn’t need to read 100 pages on how nutritious fresh vegetables are, nor did I need to read another 100 pages on how to get my kid to eat vegetables by making them into a smiley-face.

Wasn’t there just a short, simple book where I could find easy recipes and directions on how to do it? Because for some reason, I couldn’t even figure out how to cook carrots I was so overwhelmed by everything.

Writing a book was not on my “bucket list”. But I had so many of my friends and family ask me about it, literally one day I thought, “I should write a book to help other mothers out there like me – stressed and frazzled yet totally concerned for my son’s health and well-being.” My husband agreed, and off I went.

Writing the book came really easy – I knew what I wanted to say and felt passionate about sharing my ideas and tips with others. The hard part was finding a way to publish it. Since I was completely ignorant of the publishing world, I literally stumbled my way through the process: tons of internet research and reading books in order to find ways to write a proper book proposal, where to find possible publishers, etc. But I truly believed in my book, and I was thrilled when Diversion Press made the offer to publish it! I tell people my book was published with a lot of God’s help, a little bit of luck, and an editor who was also a mother!
---------------------
My Review--

For anyone who has children, the idea of homemade baby food is probably one that has passed through your mind at one point or another.  The process and implementation is entirely different!  Like Adrianne, I did not find books that were helpful for this topic.  It was much simpler to buy baby food out of a jar rather than make it and store it and worry about expiration dates, etc.  Adrianne's book,  An Easy Guide to Making Homemade Baby Food is a wonderful remedy to the problem areas of this mom debate.  What used to be the question "To make or not to make" is now a simple answer, "Make."

An Easy Guide to Making Homemade Baby Food is 48 pages full of simple recipes, helpful hints, guides and practical foods for your baby.  There is a convenient chart located at the back of the food that lays out the appropriate foods for your child's age group.  Best of all, many of these recipes could be used for the entire family if desired.  Baby's portion could easily be chopped smaller for appropriate swallowing capabilities. This wonderful book touches on all the need to know topics and leaves everything else behind.  It is simple, easy to understand and fun to read.  Best of all, the book is written by a mom who understands, was frustrated and wanted to help other moms!  It truly is a straight to the point and easy guide on preparing baby food without relying on a jar!

STUYVESANT CORN AND POTATO CHOWDER

By Matthew Locricchio,
Author of Teen Cuisine
Fresh picked corn cut off the cob gets royal treatment in this classic chowder. The sweet corn that grows in and around Stuyvesant, a small agricultural community nestled along the Hudson River in upstate New York, is some of the best on the planet. A good friend who worked at one of the local farm markets asked me to come up with a recipe for chowder using local corn and potatoes. Just in case you can’t get fresh picked corn, this recipe works perfectly with frozen.

SERVES 6 TO 8
8 ears fresh corn, or 4 cups frozen kernels
1 small yellow onion
5 small Yukon gold potatoes
4 slices thick-cut bacon, or 2 tablespoons salted butter
5 cups whole milk
4 tablespoons salted butter
2 teaspoons salt
½ teaspoon freshly ground black pepper, plus more if needed
1 to 2 jalapeño peppers
3 to 4 sprigs flat-leaf parsley, to garnish

On your mark . . .
Husk the corn and remove the silk strands.

Slice the kernels off the cob, reserving as much of the corn liquid as possible. To do this, stand the ear of corn on the stem end in a wide flat bowl or pan. Using a sharp knife, slice down in even rows to remove the kernels. Set the corn aside.

Peel and chop the onion into small chunks, and set aside.

Wash and peel the potatoes, chop into small chunks, and place in a medium-sized bowl. Cover with cold water and set aside.

Get set . . .
If you are using the bacon, place the strips in a frying pan over medium-high heat and fry for about 3 minutes on each side or until just crispy.

Remove the bacon from the pan, lay on paper towels to drain, and let cool.

Cut the strips into small pieces and set aside.

If you are not using the bacon, melt the butter over medium heat.

Add the onions to the bacon fat or melted butter and sauté for 3 to 4 minutes over medium heat until soft and translucent. Using a metal slotted spoon, transfer the onions to a heatproof bowl and set aside.

Drain the potatoes in a colander.

Combine the onions and the potatoes in a 3- to 4-quart saucepan. Add enough cold water to just cover the potatoes.

Bring the water to a boil over medium-high heat; do not cover the pan.

Reduce to low and simmer the potatoes and onions for 15 minutes or until just tender, but not falling apart, when pierced with the tip of a sharp knife.

Drain the potato and onion mixture and set aside.

Cook!
In a 6- to -8 quart saucepan, combine the milk, corn, butter, potatoes and onions, chopped bacon, salt, and pepper.

Bring to a gentle boil over medium-high heat.

Reduce the heat to simmer and cook for 10 to 12 minutes or until heated through and simmering, stirring occasionally.

While the soup cooks, slip on a pair of latex kitchen gloves. Remove the stems and cut the jalapeños in half lengthwise. Rinse under cold water. Scrape out the seeds with the tip of a teaspoon and discard. Chop into small dice and place in a small serving dish.

Rinse the gloves and remove.

Wash the parsley, shake off the excess water, and dry the sprigs by rolling them in paper towels. Coarsely chop and put in a small bowl.

Serve the chowder hot, and pass the jalapeños and parsley at the table to sprinkle on top.

The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.  This has been re-posted by permission.
Copyright © 2011 Matthew Locricchio, author of Teen Cuisine

Author Bio
Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life. Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.

Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.

James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.

For more information please visit http://www.cookbooksandkids.com/ and follow the author on Facebook and Twitter

Tastefully Small Finger Sandwiches : Easy Party Sandwiches for All Occasion

Kim Hendrickson
ISBN: 978-0-9844315-2-6
Publisher: Atlantic Publishing Group Inc.
Source: FSB Associates –review copy
*to price or purchase, click the image to the left*


My Synopsis:
“Small bites, big flavor” Whether you’re looking to host a bridal shower, baby shower, super bowl party, ladies luncheon or an old fashion tea party, this recipe book has a sandwich for you. Truly a book for all occasions, Tastefully Small Finger Sandwiches offers a wide variety with big taste for all entertaining needs. The book holds everything from “simple knife cut sandwiches” to “built to impress in ten minutes or less” or fancy sandwich techniques. No matter the party there is a sandwich for all, even if you are just looking for a mommy, daughter tea party.


My Review:
The recipes in this book are fun to sort through. Each of the recipes comes with ‘little bits’ which are helpful hits and ‘other bites’ which are substitutions or variations. There are ten different sections of sandwiches that included beautiful cutter shaped sandwiches, easy open faced sandwiches, sweet sandwiches and kid friendly sandwiches. Each chapter has four to six different sandwich recipes giving the book quite a variety.

I really enjoyed the ideas in this book. There are many shaped sandwiches that give an adorable or special look for whatever event you are planning. The cookbook helps you to think outside the box and explore different options. I didn’t care for most of the original recipes in this book and found that I would rely on the substitutions along with my own variations in order to make a majority of the sandwiches. The recipes are wonderful ideas but are outside of what I consider a normal taste pallet. Recipes like “Cucumber and Shrimp Triangles, “Bacon chutney Tulips” and “Caviar Tipped Rolls” are too extravagant for my taste and budget. The book truly is best for special occasions and events rather than everyday use.

I most enjoyed the “Sandwich Bouquet” and children’s recipes in this cookbook. The book had many wonderful ideas that can be incorporated for simple parties when you are not having a special event. If you’re looking to open a tea room or find recipes served at a tea room this book is for you! The author certainly knows her way around sandwiches and easily conveys her “how to” directions to the reader. I suggest you check this book out before buying it, to make sure it is right for you. If it is I’m sure you’ll enjoy it!

Part 2! It's the Most Wonderful Time of the Year....Recipes

If you missed yesterday's post click here!  Today I am able to share another recipe from Kim Hendrickson!  Today's recipe comes from her Savory Bites cookbook!  I hope you enjoy it!!

Wild Mushroom Rugelach

By Kim Hendrickson,
Author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion

For years I've been making classic sweet rugelach for winter holidays. When my friend Alan gave me a large supply of wild mushrooms, I was thinking about unusual ways I could use this delicious gift. Then it hit me! A savory rugelach. The tart, flaky dough pairs well with non-dessert ingredients. Use your favorite type of mushroom or mix several varieties together. You'll be wild about them, too.

Yield: 24 to 30 rugelach
⅔ cup flour
1/8 teaspoon salt
1/8 teaspoon baking powder
2 ounces cream cheese, softened
4 tablespoons (½ stick) unsalted butter, softened
1 egg yolk
1½ teaspoons sour cream
1 teaspoon vanilla extract
1 tablespoon unsalted butter
½ cup finely chopped shallots
1½ cups mushrooms, finely chopped
⅔ cup sweet Italian sausage
1 teaspoon fresh chopped rosemary or ½ teaspoon dried

Whisk flour, salt, and baking powder together in a medium bowl. In another bowl, using a hand mixer, beat cream cheese and softened butter until light, about 2 minutes. Add egg yolk, sour cream, and vanilla and beat at medium speed until smooth. At low speed, add dry ingredients and mix just until combined. Divide dough into 2 pieces and wrap each in plastic wrap. Refrigerate for a minimum of 3 hours or up to overnight.

Melt 1 tablespoon butter in a skillet over medium heat, and sauté shallots until translucent and tender, about 2 minutes. Remove half and set aside. Add mushrooms, sausage, and rosemary. Cook until sausage is cooked through and moisture from the mushrooms has evaporated, about 3 to 5 minutes. Set aside to cool.

Preheat oven to 325°F. Roll half of the cold pastry dough out onto a floured surface 1/8 inch thick to create a 6 × 14-inch rectangle. Sprinkle half of the mushroom/sausage filling over the surface and roll up the long end, jelly-roll style, to create a 14-inch roll. If dough has become too soft, refrigerate it until it holds its shape. Cut roll into fourteen 1-inch pieces. Repeat with remaining dough and filling. Place rugelach seam side down on a parchment-lined baking sheet 2 inches apart. Sprinkle reserved shallots on top. Bake for 35 to 40 minutes until golden brown.

Modify
Omit mushrooms; spread garlic butter lightly over the dough and sprinkle with assorted fresh herbs, shallots, and sunflower seeds as a tasty meatless variation.

Magnify
Double ingredients. Roll the dough out ¼ inch thick and cut into 4-inch circles. Spoon filling onto one side of each pastry disc, fold over, and press edges down with a fork to make mushroom/sausage pastries. Serve 2 per person for lunch or as a meal starter. Serves 4.

The above is an excerpt from the book Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion by Kim Hendrickson. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2010 Kim Hendrickson, author of Savory Bites: Easy, Sophisticated Hors d'Oeuvres for Every Occasion

Author Bio

Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
For more information please visit www.salviapress.com.

It's the Most Wonderful Time of the Year.... Recipes!

There is nothing better than the warmth of the oven on a crisp fall day!  I absolutely love the holiday season!  There is never a better time to find a new recipe to wow your family and friends with!  Since it is the season of being thankful and giving, I am very thankful that I have been given permission to share this recipe from  Dessert Canapés: Bite-Sized Sweets for Easy Entertaining by Kim Hendrickson.



Lady Apple Crisp

By Kim Hendrickson,
Author of Dessert Canapés: Bite-Sized Sweets for Easy Entertaining
To me, apple crisp means Sunday dinner desserts at my grandmother's when I was a child. I still use her recipe, written in her handwriting on a faded index card. This little version of my favorite dessert results in a much crunchier topping than in the original, but the wonderful honey taste is still there. I hope it helps bring back a favorite memory for you.

Yield: 24 lady apples
24 lady apples or small round apples about 2-inches in diameter
¾ cup oats (not quick style)
¾ cup brown sugar, firmly packed
½ cup flour
8 tablespoons (1 stick) salted butter, cut into chunks
1 tablespoon vanilla extract
4 tablespoons butter
4 tablespoons brown sugar
4 cups peeled, coarsely chopped (½ -to ¾-inch) firm apples (McCouns, Fuji, Gala)
Melon baller

Using a sharp knife, cut the top quarter off each apple and just enough off each base so that apples stand upright. Using a melon baller, scrape out the interior, leaving ¼ inch on the sides and ½ inch on the base (it is important to leave enough walls so the sides remains firm when steamed). Scraps can be used for applesauce.

In a steamer bring 1 inch of water to a boil. Add apples, open side down, 4 or 5 at a time, and steam for no more than 1½ to 2 minutes. You want apples to soften a bit but not collapse. Cool.

Preheat oven to 350°F. To prepare the topping, place oats, brown sugar, and flour in a food processor and pulse several times to combine. Add butter chunks and process until butter is in pea-sized pieces. Add vanilla and pulse once more, making sure the mix remains rough and bumpy. Spread onto a parchment-lined baking sheet and bake, stirring occasionally until topping is lightly browned and resembles granola, about 15 to 18 minutes. Break up any large clusters and set aside to cool.

Melt remaining butter and sugar in a small frying pan. Add apples and sauté until slightly softened, about 6-8 minutes. They should still be a light golden color, not brown.

Mix 1/3 of the topping into the sautéed apples and fill hollowed apples to just below the rim. Sprinkle remaining topping on top and serve at room temperature.

Filled apples can be covered and refrigerated for up to 2 days. Bring to room temperature and add topping before serving.

Tips
If lady apples are not available, check with your local farm. Most people don't want small apples, so they'll be glad you do.

Twists
For raw, healthy version, brush carved apples with lemon juice to prevent browning. Mix chopped apple with thick yogurt, almonds or sunflower seeds and honey.

The above is an excerpt from the book Dessert Canapés: Bite-Sized Sweets for Easy Entertaining by Kim Hendrickson. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2010 Kim Hendrickson, author of Dessert Canapés: Bite-Sized Sweets for Easy Entertaining

Author Bio

Kim Hendrickson, is the author of the Tastefully Small™cookbook series, and the winner of two Florida Publishers Association gold medals. She has catered for the New York Metropolitan Opera, and the Penguin Rep Theatre, the Bizarre Food show and Slangman's World. She is a regular presenter at the World Tea Expo, the John C. Campbell Folk School, and at culinary events throughout the New York are. Kim teaches that good food is more than good taste; it's the fun and joy of creating something beautiful and sharing it with others.
For more information please visit http://www.salviapress.com/.

Don't forget to stop by tomorrow for another wonderful recipie by Kim Hendrickson!

Simply Suppers: Part 2 The Review!

Jennifer Chandler
ISBN: 9781401600594
Thomas Nelson Publishers
To purchase click the image to the left

Simply Suppers was a delicious journey of dinners for my family. I was excited at the prospect of reviewing a cookbook as I love to cook and explore new recipes. Simply Suppers is full of easy to make comfort foods that your family will enjoy. The recipes generally do not have items that are hard to find or abnormal. Jennifer uses carefully combined spices to bring a variety of flavor into her foods. The book had a wide range of selections for dinner time! I found myself marking many of the recipes with a post-it for further exploration. For the purposes of reviewing this cook book I settled on 3 of the 4 recipes I wanted to make. The fourth, Mac’n’Cheese with a Twist, was a little too expensive in cost of ingredients(white cheddar and Gruyere Cheeses) for me at this time so it will have to wait, but I will be making it and I am excited to discover the wonderful flavor I am sure it has! Below are the recipes I have explored and made for this review.

Corn Chowder

 An absolute favorite food for me, this recipe brought me back home to cold days in New England and the warmth of my favorite wholesome and comforting chowder. It was everything I have been craving and more! Jennifer combined wonderful ingredients to make a vivid and sensual flavor that even my children loved! This recipe was a favorite of my entire family including my daughters who said “Mom, you make the best soup ever” and “Mommy, more soup”! Everything about this chowder, from the flavor to the texture and ease of making, was perfect.

I substituted canned corn instead of fresh corn for this recipe. I do not feel it took away from the flavor of the chowder, but it did save me some time in making the dinner for my family. The meal was extremely budget friendly and easy to make. My children and husband loved it. The recipe gets bonus points for tasting just as great re-heated as it did right off the stove!

Chicken Parmesan

I made this meal for a family dinner night which included my parents and in-laws. Everyone enjoyed this dish! Due to the amount of people (8) I had over for dinner my husband’s help was required to pull this meal off. I loved the flavor of the coating Jennifer uses for her chicken parmesan. I received many compliments on this dish which was ego boosting! While the process was very simple and easy to follow the time for this dish was a little lengthier than the Chowder. I estimated the total time to make this dish being an hour and 30 minutes from start to plate. The outcome was well worth the time spent. I feel this dish was one that will improve which each new attempt at making it.

Peanut Butter Cup Tart

I doubled this recipe, which ended up making 3 tarts, and sent a tart home with my dad and another to work with my husband. My husband came home quite stunned due to the amount of people asking him about the cookbook I made this tart from and the unlimited compliments he received! I have to admit at this point that my husband made this recipe! I was taking care of an under the weather daughter and read him the ingredients as well as instructions from a rocking chair! The tart was very easy to make and he did a great job! I was impressed with the ease of this tasty dessert! I did not have time to make the crust myself so I bought a store brand crust in Oreo, chocolate and graham cracker crust. The tart was great in each of these. The author actually suggested the store bough Oreo crust if you did not have time to make the cookie crust yourself. I personally felt the recipe needed more peanut butter for my taste because I am not a fan of cream cheese. The flavor resembled that of a cheese cake that would be peanut butter flavored.

Overall Opinion

These recipes were easy to make with clear directions, wonderful flavor and great reviews from my unsuspecting taste testers! I think it is a great cookbook with a wonderful variety. The recipes vary in budget and are full of flavor. It truly is a wholesome home cooking dinner cookbook. They are delicious and filling! I still have many recipes marked “to make” and I look forward to it! The book is not a quick make and serve cookbook, but the dishes are well worth the time and effort spent to make them. I do wish the author had included an estimated prep and cook time with each recipe. I went into each one blindly, not sure of how long it would take me to make each. I did like how she gave cooking tips, time saving tips and basic recipes for sauces, chicken stock, pie crust, and more in the back! I would highly suggest Simply Suppers to moms and cooks everywhere. No matter what your skill range, this book is for you. The recipes are challenging enough for seasoned cooks yet easy to follow and understand for beginners.
 

Reviewed for Book Pleasures