Old Fashioned Chocolate Layer Cake

For Goodness Cake

To say that my daughter has varied interests would be the understatement of the century. She has a long list of activities she enjoys participating in, and they are all over the map. Drama Club? Yep. Ceramics Class? Woo Hoo! Gardening Club? Sure. Softball? Definitely! Bluegrass Fiddle? Yee Haw! Add a little paint or glitter and basic carpentry into that mix, and you get the idea. She is like a box of chocolates, and determination should have been her middle name instead of Jane.

On top of everything else, my daughter loves to cook. It makes sense that she would, given how much of my time I devote to cooking and food—she gets it through osmosis. Her love of cooking goes beyond the usual: she has become obsessed with certain shows on the Food Network. Guys Grocery Games would is one, but she has gone Coo Coo for Cocoa Puffs over the Kids Baking Championship.

I admit, I found myself watching with her because it was fascinating. These kids were creating some amazing desserts—all on their own. Well, almost. They had to have had some help. (At least I have to tell myself that so I can feel better, because some of the items they made would have been difficult for most adults…including me.)

Either way, it made my daughter more daring and confident in the kitchen. (Me too!) I let her do more on her own. In fact, since my Dad’s Birthday celebration is this Sunday, I am going to let my daughter make Papa Dave’s favorite birthday cake…all by herself. ( I will still be monitoring. Giving an 8 year old, with a wild imagination, free reign can be a bit messy!)

Here is the recipe inspired by America’s Test Kitchen. I’ll let you know how it goes…

Old Fashioned Chocolate Layer Cake
Adapted from Americas Test Kitchen
Serves 10 to 12

Their notes: Do not substitute semisweet chocolate chips for the chopped semisweet chocolate in the frosting—chocolate chips contain less cocoa butter than bar chocolate and will not melt as readily. For best results, don’t make the frosting until the cakes are cooled, and use the frosting as soon as it is ready. If the frosting gets too cold and stiff to spread easily, wrap the mixer bowl with a towel soaked in hot water and mix on low speed until the frosting appears creamy and smooth. Refrigerated leftover cake should sit at room temperature before serving until the frosting softens. Read more…

Crispy, Crackly Apple-Almond Tart

Bon Anniversaire
Last Sunday my mother turned 70. (She’s going to love that I published that.) Since this is one of those big birthdays we, of course, had to do something big to mark the occasion. So, as per usual in my family, we ate. We ate very well. And we drank. We drank very very well. (The French do know their way around fermented grape juice.)

Since I was hosting the soiree, I decided that it would be fun to do a “70 in Paris” theme so we had the Eiffel Tower centerpiece on the dining table and everything we ate and drank was French. We even tried to speak in French but, well, at least we tried…

There were a number of tasty items on the menu including gougeres (cheese puffs), a wonderful country pate (my son took it in his lunch as a sandwich the next day…um, okay?), a bacon, egg and asparagus salad (perfect for this time of year) and a few other bacon and butter laden offerings to round things out. Vive La France!

While it was all super tasty (yay me!) I think by far everyone’s favorite dish was the Crispy, Crackly Apple Almond Tart. I noticed more than one person sneaking back for a second slice, and not all of the thieves were under five feet tall.

I first made this was for our cookbook club last month. It was a big hit. It’s a little tricky if you aren’t accustomed to using filo dough, but I have to say that it was easier this time around. So easy in fact, that my 8 year-old daughter buttered and sugared all of the layers on her own. It’s spreading the almond cream that takes patience so that you don’t rip the filo.

Add a little scoop of ice cream (I recommend Talenti Salted Caramel gelato—it will make your mouth happy), and you have a simple, but oh-so-good, and definitely oh-so-French, dessert.

This Crispy, Crackly Apple-Almond Tart can be served warm or at room temperature. I like to serve it a room temperature so that I can make it ahead of time. It would be a perfect addition to any Spring brunch buffet table. And, it makes for a wonderful breakfast when paired with a cafe au lait…

Crispy, Crackly Apple-Almond Tart
Adapted from Around My French Table by Dorie Greenspan
Read more…

Holiday Cookie Basket

Time for holiday baking?

We are posting a cookie recipe a day–each day leading up to Christmas. Check out our curated list of delicious recipes from some of our favorite blogs. More recipes will be posted as Christmas approaches. Read more…

Anise Cakes

Spice is Nice

Have you noticed that you use particular spices at certain times of the year? I have. Some spices are a year round thing—cinnamon, cumin, thyme, and of course, salt. (What would we do without salt!) And others only make a short appearance during the holidays, then quietly go back into spice drawer obscurity.

I come from a very Scandinavian family therefore many of the things we enjoy for the holidays have a very Nordic flavor and nothing says I am a Viking more than the flavor of anise. Full disclosure: I am not a fan. It reminds me too much of black licorice, another Scandinavian obsession. Most people in my family agree. (I guess we should turn in our Longenhurden.) My sister though, loves it.

Growing up, we all had our signature Christmas cookies that my grandmother would make specifically for the lover of said cookie. My cookies were the Swedish Rosettes made by dipping irons into a thin batter, and frying the dough in hot oil. A quick dusting of powdered sugar and they were good to go. So good! (I mean, how can you go wrong with fried food?)

My sister’s signature cookies are Anise Cakes. They were hers because she loved them, and because no one else would eat them. Her cookies were always the last ones left on the table at Christmas Eve, but it wouldn’t have been Christmas without them. And, of course, there were the requisite pronunciation jokes. Were kids after all!

These hard cookies are meant to be dunked into coffee or tea, like biscotti–only a little bit more dense. If you love the flavor of licorice, give these a try with your morning coffee.

Anise Cakes
Makes 6 dozen 2-inch cookies Read more…