Irish Nachos and Arizona Dreaming

Traditional Nachos

The husband makes the most amazing nachos.  I’m surprised that I haven’t blogged about them before.  I usually make taco meat using ground beef or ground turkey with lots of spices, mainly chili powder.  The husband puts Santitos corn chips in a casserole dish. (Santitos are the best because a whole bag only costs $2!)  Then I sprinkle the meat on the top and he dumps cheese on top of it and repeat.  He is in charge of the cheese because I never seem to put enough.  My version is usually super crunchy and seems to cool off way too quickly whereas his version is super gooey and steamy hot delicious.

But now I too can make super gooey and steamy hot delicious nachos!  I found a recipe on Pinterest called “Irish Nachos” and the name was so intriguing that I had to take a look.  The pictures were even more intriguing than the name  - generous dollops of guacamole were definitely enough to make me save the recipe to one of my many boards for later cooking.  Unfortunately, I’ve only admired the pictures until now.  Something possessed the husband and me to buy a big bag of avocados at Costco and they were ripening faster than we could eat them.  Enter the perfect opportunity to make these so called Irish Nachos.

Now what makes them Irish?  Irish and Nachos are not two words that I would normally pair together.   The difference between Irish and regular nachos should actually be pretty obvious.  Instead of corn chips, the recipe calls for potatoes!  (I’m sure that this recipe didn’t actually originate in Ireland, but it is a cute play on the concept of nachos.)  I must say that this slight starch exchange makes a huge difference.  There was no chance of too crispy nachos with this one. 

First, the potatoes are roasted in olive oil and sprinkled with spices.  I took a slight detour from the spices that the recipe called for.  Instead of simply using paprika, I used Penzey’s Arizona Dreaming.   I don’t normally use ready-made spice mixes because I think it is more cost effective and even more creative to make my own.  However, I made an exception for Arizona Dreaming because my mom gave it to me.  How could I say no to my mom?  And more importantly, how could I say no to free?!  The label said the mix contained,“ancho chili pepper, black pepper, onion, garlic, paprika, spices, cumin, citric acid, Mexican oregano, cilantro, lemon peel, chipotle pepper, red pepper, jalapeño, cocoa and natural smoke flavoring” – just the kick that I thought Irish Nachos would need. I could be wrong, but I don’t think the Irish are known for creating especially spicy foods and Nachos are a dish that I believe should have some spice to them.  So, I followed the recipe and added the garlic even though the mix may have had a bit in it.

Irish Nachos 

After the potatoes had roasted, I added the bell pepper and onion that had been sauted and then dumped cheese on the top of the entire mixture and put it all back in the oven for the cheese to melt.  When I could see more gooey cheese than potato, I took them out of the oven.  I then crumbled turkey bacon over the top of the steamy hot concoction and then made guacamole out the avocados that had initially inspired me to make this dish.  I didn’t use the recipe for the “mashed avocado” listed on the recipe’s directions though.  Instead, I used a family recipe, one that has been around forever - at least one whole generation - a recipe that is so simple that I won’t bore you with the ingredients.  But now that you know it is a secret, I bet you want to know what it is!  My lips are sealed!

Because I used Arizona Dreaming, I had high expectations for the flavor of these nachos.  I expected it to taste like a sunset.  I’m not sure what a sunset would taste like, but my imagination tells me it would have warm, rich flavors – mixing the deep reds of chili powder and paprika with the lighter oranges and yellows of garlic and onion and just a tinge of blue-green; the blue-green that makes you question what blue-green really looks like, let alone tastes like, the question that keeps you questioning, and keeps you wondering, keeps you eating and tasting, and keeps you living.  OK, so maybe my expectations were too high.  Maybe I should have added a little more Arizona Dreaming to the Irish Nachos.  After all, Arizona is 4,843 miles from Ireland and while the flavors weren’t that far away from each other, they could have been better.

New Mexico Sunrise

The potatoes don’t have as much salt as the corn chips and it didn’t help the taste that I forgot to sprinkle salt and pepper on the potatoes before roasting them.  The Irish Nachos fell a bit short of the husband’s delicious traditional nachos, our very own New Mexico Dreaming sunrise. (Who needs to taste a sunset when we could taste a sunrise?)  New Mexico is a few hundred miles closer to Ireland than Arizona and I believe the blue-greens in the sunsets are brighter, more robust.  Perhaps it is the green chile?

The husband said it best, “I think we could play with this recipe.”  I think he is right.  I am looking forward to trying it with some green chile or maybe using a green chile infused oil instead of olive oil for roasting the potatoes in addition to the Arizona Dreaming.  Maybe Nachos will be a culinary experiment, our very own trendy fusion of foods: Ireland meets the Southwest.

The Uncrowned Royal Burger

I had my cholesterol tested for the very first time.  I got up super early to be at the lab when it opened, so that there wouldn’t be a line but more importantly so that I wouldn’t have to extend my 10 hour fast to the time while I was actually awake.  The doctor recommended that I have it tested not because she thought that there was a problem, just because it was time to have it tested.  Seems to be a trend, I guess.  Of course, there is nothing wrong with precaution and why not be precautionary when the test is so simple: fast for 10 hours, have a bit of blood drawn, and be on your way.  Now I wait for the results.

While waiting, I decided to try something new, something so completely high in cholesterol that my doctor’s eyes would probably pop out of her head if she knew about it.  I ordered the Royal Red Robin Burger at where else but…… Red Robin.  Upon ordering, the waiter said “Mmmmm…the Royal” as if he were really speaking about royalty.  Was this burger going to be served with a crown of jewels on the top of it?  And should I only speak in hushed tones when gazing upon it?

Unlike me, the husband is trying to make healthy choices and ordered a chicken sandwich – not just any chicken sandwich; it was drenched in barbeque sauce and covered in fried onions, so I’m not sure how we’re measuring healthy choices these days.  Instead of the waiter that took our order, the manager brought our food to us.    He asked, “Who has the Royal?” as he tried to set it in front of my husband.  When I said that it was mine, he looked taken aback.  Who knew someone could look taken aback over a hamburger!?  But then it is the royalty of hamburgers, so maybe I should be so surprised at this reaction. “Oh!  Usually it is the opposite,” he paused and looked at me, “Usually the…” he looked at me again “orders the chicken,” awkward pause, “Good for you!” he smiled jovially and walked away.  I immediately said to the husband, “It looks like I’m the pig in this relationship!” and then we dug in happy to be eating and happy to not really think about cholesterol or healthy choices, just good tasting food.

The Royal Burger is like having breakfast on a hamburger.  It consists of a hamburger patty, American cheese, and is topped off with bacon and an egg.  I normally like food completely cooked, so I ordered the burger with “no pink” and requested that the egg be cooked over easy rather than sunny side up.

The taste of the burger was definitely not worth hushed tones and certainly didn’t make me want to bow down to it.  It was just a burger with an egg on it, a breakfast hamburger.  I’m glad that I ordered the egg over easy because it was still runny and a bit messy.  I must admit that I tend to turn into Sally from the movie “When Harry met Sally” in restaurants.  I don’t actually order everything on the side, but I tend to disassemble my food when it arrives so that everything is eventually on the side.  This way I can reassemble however I want. 

Upon delivery, I immediately removed the bun, so that probably contributed to the mess the egg made.  Once the yolk was consumed (most of it had stuck to the bread) I was left with the egg white, which tasted fine maybe a bit bland except for the added salt and pepper. It added a strange, rubbery texture to the familiar hamburger patty though.  I added lettuce and tomato and the juiciness of the tomato helped meld the flavors.  However, it was the cheese that surprisingly stood out in this burger.  I normally don’t care for cheese that much, but this was delicious.  Maybe I am a fan of the cheese burger after all!

While I wouldn't crown this burger or award it any titles of royalty, it was definitely worth trying before I know whether or not I should be eating hamburgers at all.  In the future, if hamburgers are indeed in my future, I will stick with the guacamole bacon burger instead.  We will not even consider a future without bacon.

Health(ier) Bangers and Mash

What did we do to channel our Irish roots for St. Patrick’s Day?  We had Italian food, of course.  Our nieces’ cheer team was having a fundraiser at a local Italian restaurant and so we decided to support them as well as our continuous craving for pizza and calzones.  Bangers and Mash was put on hold until the following day, but still tasted just as good as if it were the holiday.

Last year I said that I would try the same recipe with English sausage.  Well, I didn’t put a lot of effort into finding them and so I didn’t find any!  Instead, the husband and I decided to try a healthy version of Bangers and Mash.  I know what you’re thinking because I thought it too – HOW?!!!!!  All of that fat in the sausage, all of that butter and cream in the potatoes, and what to do about the gravy?

Not to panic, someone much more creative than me came up with a healthier (I won’t say healthy, but healthier) take on the traditional dish.  In a blog called “Don’t Change Much,” the entire recipe for HealthyBangers and Mash is outlined.  And I honestly didn’t change much this time because the changes to make this recipe healthier were already made for me:

• Turkey sausage (I used Sweet Italian) instead of English sausage
• Yogurt instead of butter and cream in the potatoes (I also used chicken broth to make the creamy mash more flavorful)
• Onions sauteed in leftover grease from the turkey sausage in place of a brown gravy (there wasn’t a lot of grease because this was turkey, so I added just a bit of olive oil)
• Peas and carrots were served on the side, so less potatoes were needed (less carbs too!)

The husband helped prepare everything, so we had a lot of fun chopping, stirring, and cooking together.  I think we both worried that the fat reduction would equal a taste reduction, so when we finally sat down to eat and the husband took a big bite of mashed potatoes, I was surprised at his unwavering response of “I like it.”  I think he may have been surprised that he liked it so much too.

But then I took a bite of the potatoes and completely understood.  They were creamy!  I don’t think I’ve ever had mashed pototoes that were that creamy!  Honestly, I don’t have much to compare it to though and I still consider myself a potato  novice.  While I’ve been tasked with seasoning the mashed potatoes at Thanksgiving since I was a teenager, I don’t  usually taste them and if I do it is just a quick dab of the finger in the pot to see if needs more salt.  My Pie Goddess Sister usually tells me to add more pepper.  Even though there wasn’t much yogurt mixed into the pot, it really changed the texture of the potatoes and the chicken broth really changed the flavor but not so much that you would think “Oh yeah, there is chicken broth in there.” 

I already have some ideas on how to spruce this up away from the bangers part of the dish.  First, I want to make it dairy free, so I’m going to have to look for yogurt substitutes.  Then I want to try adding scallions and maybe even roasted garlic.

Sorry!  Shiny objects and and yummy food are terrible distractions for me – back to the Healthy Bangers and Mash!  The rest of the dish was delicious – the Italian Turkey Sausage was not overpoweringly spicy and the crispy onions complemented them nicely.  The onions came out a bit crispy; I may have over cooked them, but I actually like them almost burnt.  I think that this adds a natural salt to them, but that is just my preference.

My only regret is that I didn’t get to experience the “bang” in Bangers and Mash.  The sausages were originally called this because they would make a loud “pop” or “bang” in the skillet when cooking.  Because meat was rationed during in and around World War I and even World War II, the sausages were made with water.  If the sausages were overcooked, they literally popped with a “bang”.  Modern sausages don’t do this.  So I guess we don’t really have Bangers and Mash at all, rather we simply have Sausage and Mash.  And while this doesn’t sound all that festive, I guess it shouldn’t take anything away from our St. Patrick’s Day celebration.   Bangers and Mash is  actually an English dish and not Irish dish anyway, so maybe celebrating with Italian food wasn’t that far of a stretch after all.

Finding the Real Butterbeer

For those of you who have read Harry Potter, you know that there are not many more things more delicious or comforting than a cup of Butterbeer in the magical world.  So what is really in this fictional drink?  I realize this is an oxymoron, but it seems worth considering.  My imagination tells me that it is like drinking a warm liquidized version of butterscotch pudding topped with vanilla whipped cream.  It must have some kind of frothy topping. Mmmmm…just the thought makes me sigh with contentment.

But, let’s get back to the “real” part of my oxymoronic question.  After finishing the Harry Potter series, the husband and I set forth on a quest of our own: find a reality of Butterbeer that meets our imagination.

1. Harry Potter’s Hot & Cold Butterbeer

 

Who knew that there is an entire website called 

The Disney Diner?  Except for Disney, of course.  It

is dedicated to creating a reality out of imaginary recipes (not necessarily from Disney) just like Butterbeer!  The husband and I were extremely excited because the ingredients matched my above description – whipped cream and butterscotch!  While the ingredients alone are delicious, the combination made a rather thick and way too sweet drink.  It didn’t brink the mmmm….contentment feeling I had hoped that butterbeer would create.  Instead, it left me smacking my lips together from the overly sweet chalkiness and wondering if I would regret drinking it.  Perhaps drinking it cold and thinning it with another liquid would have made it better, but we didn’t try this. 

The weird starchy mess that it left behind in the pot curbed my desire to find a recipe.  So, we thought – “What would Hermione do, if she were here?”  She would go to the library and look for a book on potions (a/k/a cookbooks).  Because we weren’t looking for recipes at this point, but were instead shopping for the lovely beverage.  We decided to Google “Butterbeer” and were delighted when we found “Reed’s Flying Cauldron Butterscotch Beer”.  And so a secondary quest began for finding this brand.

We searched the city high and low – Total Wine and More, John Brooks, Whole Foods, Natural Grocers, Sprouts, Smith’s, and more.  While these stores had other Reed’s products, they didn’t have the Butterscotch flavor that our taste buds required.  The more we searched and the less we found, I decided that this would be the perfect gift for the husband sometime in the future and made a mental note to keep searching.  I returned online to look into having the drinks shipped to us, but I refused to pay $16 for a 6 pack, plus shipping on top of that.  Because of that price tag, the search was halted for over a year.

2.  Dang! That’s Good Rootbeer – Butterscotch Flavored

For  Christmas 2015, I decided to buy the husband a lunchbox.  What better to go with that lunchbox

than Butterbeer?!  And the search resumed as quickly as it had ended.  I also realized that it wasn’t necessary to find the Reed’s brand and perhaps something else would work.  I walked into World Market with a heart full of hope and wandered around until the orange/brown label of Dang! That’s Good Rootbeer caught my eye.  (OK, you caught me.  I’m a researcher at heart and it really encompasses my entire being, so I looked it up online first.  I knew what I was looking for, but the label still caught my eye.  Probably because I was looking for it.)  At any rate, I immediately grabbed two of the butterflavored rootbeer bottles and headed to the register where the cashier greeted me happily and nearly jumped up and down as she saw my find.  She said that this was her favorite drink and if I liked butterscotch, I would love this.  She then proceeded to describe the flavor. “It’s a rootbeer, but it has a butterscotch after taste that isn’t too overpowering, so you can tell it’s still rootbeer, but butterscotch takes care of the bite in the rootbeer.”   She wrapped them up and voila, a gift for the husband.

The husband and I drank these on New Year’s Eve. As you can probably tell by our drink selection, New Year’s Eve isn’t really our thing.  But the soda just might be.  As if this was a fancy wine, we did a proper test by smelling the bottle before tasting it.  It smelled good, sweet, yummy and it tasted exactly as the cashier had said.  The husband’s response?  “This might be my new favorite drink.”  Then he smiled sheepishly “A new guilty pleasure…”

I guess I should mention at this point that we stopped drinking cokes over a year ago.  So not only was this a treat for finding a butterbeer like concoction, but it was the gift of sugar.  And at 31 grams per serving, it definitely had a lot of sugar in it!  While the husband was happy, I’m not sure if this met my butterbeer expectations; it did meet my butterscotch rootbeer expectations though.  So, if you like rootbeer and that strange syrupy yet somehow enticing burning that the taste leaves behind, this is worth trying.

3. Reed’s Flying Cauldron Butterscotch Beer

After I purchased the rootbeer and had hidden it properly in my closet, the husband and I went to the Cracker Barrel for breakfast and some last minute gift buying before Christmas.  I was looking for this apple crisp gift set that included fried apples and the crisp mixture.  Two shelves down from the baking display, was the soda display.  As I walked past it, I saw “Flying Cauldron” in purple lettering on a black cardboard holder.  It couldn’t be it, could it?  After all this searching and then finally giving up for something else, had I found it?  The husband walked past it 3 times and never even noticed it.  Each time I held my breath that and prayed that he wouldn’t see it. After purchasing the apple crisp packages, he took them to the car and I made a beeline for the soda shelves.  Low and behold! (I was in the Cracker Barrel Country Store, so I felt I should use exclamations like this!) The Flying Cauldron Butterscotch Beer was found!!  I contemplated buying it immediately, but knew the husband would see it.  It would be better to wait, to surprise him.  And so I stopped by after work one day, bought the deliciously decorated bottles, and then hid the bottles in the closet with the others.  (Not what you would expect from a phrase like “hid the bottles,” right?)

When the husband opened his lunchbox on Christmas Eve, he was in disbelief.  “Where did you find these?” he asked, excitedly.  I smiled and said “Cracker Barrel.  You walked by them 3 times and thankfully didn’t see them!” More smiling.  We had to restrain from drinking it right then and there because of Christmas parties to attend.  The bottles tempted us for a week and then we finally tried them, saving what we hoped to be the best for last,

The Flying Cauldron recipe is a cream soda base as opposed to the previously mentioned pudding and rootbeer bases.  It smelled sweet – a combination of vanilla and brown sugar.  It smelled good, sweet, yummy and it tasted exactly as the cashier had said.  The husband’s response?  “This might be my new favorite drink.”  Then he smiled sheepishly “A new guilty pleasure…”  When I reminded him that was the exact same he said about the rootbeer, he responded in one breath with “Butthisoneisbetter! Don’tbemadifIcomehomewitha6packone day.” He took a breath and then asked, “Dotheycomeina6pack?” I had to laugh at what we were talking about, but said, “If it’s a 6 pack of cream soda, I can’t complain.  You can buy them in a pack, but they are priced individually.”  I was so excited about finding these, that I forgot to remove the price tags.  I cringed when the husband said “Whoa! These cost $2 each?”  Indeed, they do, but that mmmmm…contentment feeling is definitely worth it.

It tasted just like an old fashioned cream soda with a deeper butterscotch flavor that danced along with the carbonation on the tongue.  30 grams of sugar?  Who cares! This might be the closest flavor humanly, realistically possible to the imaginary cup of contentment called Butterbeer created for the Harry Potter series.  The only thing that might make it better is ice cream!  Who could argue with a Butterbeer Float?

Quest Complete

For now, the quest is complete, but who knows I may return to creating my own recipe one of these days!  The idea of something warm is still tempting.

Pound Cake

Pound cake may be one of the most delicious cakes that I have ever eaten.  What does it taste like? Heaven?  You can practically hear the angels singing as that first buttery, sweetness hits your taste buds.  If the cake is warm, those angels may stop in the middle of their chorus to appreciate their own glory just as  you may stop in mid bite to appreciate the moistness and smoothness that is found in few other cakes. This cake in its flavor and texture somehow make me think of hospitality – a delightful and charming comfort that welcomes me to stay and eat for as long as I like.

Where does pound cake come from?  Contrary to my imagination it isn’t actually heaven.  In my reality, it comes from my mother-in-law’s kitchen, which is appropriate because she and her kitchen embody that sense of hospitality, that same delightful and charming comfort that her cake does.  Before the recipe made it to my mother-in-law’s kitchen, the cake was created and concocted somewhere in England during the 1700’s.  For more information about the history of the pound cake, take a look at Cooks Info.

But why does “pound” separate it from all of the other cakes out there?  And no, it has nothing to do with any pounds you might gain if you really do stay and eat as long as you like.  It actually has to do with the measurement of ingredients. The people of the 1700’s were not as lucky as we are today; many of them couldn’t read let alone write down a recipe and so “pound” cake referred to the pound of butter, the pound of flour, the pound of sugar, and the pound of eggs that went into the cake.  “Pound” cake was really a way to remember the recipe.  You can imagine that this recipe would create a very large cake that would feed a lot of people.  No wonder it tastes like hospitality.

It's also no wonder that I had never really enjoyed pound cake until recently.  Over the years the recipe has changed, yet the name has stayed the same.  Some have added ingredients like leavening agents, fruit, and even sour cream have been added.  The amounts have also been reduced so that we can have smaller cakes.  Even though a pound of each ingredient is no longer used, eggs and butter are still important ingredients that make the cake what it is.  I'm so glad that I'm no longer allergic to them! 

I will conclude with a conversation that my husband and I had over the last piece of pound cake that my mother-in-law so kindly brought to us:

Me:  Want to share the last piece of pound cake?

Husband: No, that’s your piece.  I ate mine last night.

Me: But I love you so much that I’m willing to share!

Husband: It’s up to you.  How about you eat what you want and I will eat the rest?

I gave him exactly one bite.  Although it was a big bite, I guess hospitality (generosity?) is not a side effect of eating the cake.  I think I should eat more of it to really find out.

Everyone's a Dieter: The Low Cholesterol Diet Experience

It’s strange, but I’ve never considered myself a dieter.  It’s strange because at exactly the ripe old age of 2, I’ve been doing exactly that – dieting.  It started with the milk, egg, potato allergy.  My mom came pretty close to eliminating those things from my diet.  Then in high school out of some morbid combination of rebelling from my steak and potato/hunter gatherer family and simply being a teenage girl who wanted to wear midriffs (it was the 90’s, so give me a break!) I became a short lived not all that dedicated vegetarian.  In college I moved on to the necessary peanut butter and cracker diet, which really only meant that I wasn’t allergic to these ingredients and they were cheap so I ate A LOT of them.  Which brings me to today in my adult, working life where I’ve been on a number of self-inflicted diets ranging from the sugar-free diet to the yeast-free diet to even the grain-free diet and the worst of all the sugar-yeast-grain free diet.  

The optimal word here is “free” and yet I don’t feel free at all, but rather a slave to these diets.  But really we all have some kind of diet and so I’m pretty sure that makes us all dieters and we all have to eat so I guess we are all slaves to whatever diet we choose in some way or another whether it is in the kitchen, the drive through, or the five star restaurant.  We have to eat to survive.

Green onions from my flower pot garden

I’m sure you’re wondering where I’m going with this and wish I would post a picture of a hamburger or something. No hamburger today.  The husband recently discovered that he has high cholesterol and so we immediately embarked on a low cholesterol diet. We have been on this diet for about two months now.  We aren’t incredibly strict about it and do enjoy a nice trip to Sonic occasionally.  The husband has gotten a lot of inquiries about this low cholesterol diet he is on and so I thought I would share the secret with you all.  Are you ready for it, people?  The secret to the husband’s low cholesterol diet is (enter drum roll....) vegetables!  The secret is exactly what our mothers have always told us: eat your vegetables! The husband and I took on a conscious effort to reduce the meat that we eat and increase the vegetables.  The goal is not to lose weight, but to be healthier and balanced. We also have added whole grains into the mix too.  (I’m not sure if corn chips count as a whole grain, but I can’t live without them and so they stay in the “diet”.)

What kind of vegetables, you ask?  Experienced dietitians may disagree with me, but I say anything!

Zucchini Noodles with Lime Chicken

 I have even started growing my own onions!  Next year I hope to try basil and even zucchini.  While it is technically a fruit, zucchini is this diet’s best friend.  We have made a number of “pastas” from zucchini using the inspiring spiralizer.  Our latest recipe was Zucchini Noodles with Cilantro Lime Chicken.  Of course, I changed it up a bit because I don’t like cilantro so I omitted it and sprinkled a tiny amount dried parsley on the top of the complete dish.  I also only used about half of the cumin.  This left the dish tasting fresh, the sour bite of the lime juice dressing an invigorating surprise.  I also added fresh green onion from my flower-pot garden and slices of fresh tomatoes from my dad’s neighbor’s garden. 

It was relatively easy to make this healthy dish and the husband said he would eat it again.  Not a bad tasting meal for being part of a low-cholesterol diet.  Like all of you other dieters out there, we like (love?) food and we will be joining you all at  the bbq grill to celebrate Labor Day over hamburgers and maybe some other kind of red meat, so there probably won’t be any other healthy recipes posted for a while.

A Yellow Cake and Chocolate Frosting Attempt

OK, so I’m not Martha Stewart. I decided to make a cake for my dad's birthday. I asked him what his favorite kind of cake was and he responded with "ummmm…. " My sister, the Cake/Pie Goddess, quickly jumped in with “Don’t you like carrot cake?”  If my mind really had gears, I would have felt them whirring – carrots, I’d have to shred them, does it have pineapple in it, should I make it gluten free, what about the frosting – cream cheese, buttercream?  Obviously, I’ve never made a carrot cake before and obviously for some unknown reason I’m afraid to make a carrot cake.  But as my dad does, he saved me from my own thoughts and said, “I like yellow cake with chocolate frosting!”

That I felt I could do.  So for my dad’s birthday I concocted my very first yellow cake and my very first chocolate frosting.  Of course, I had eaten both of these things before and even made the cake from a boxed cake mix, but I had never made my own from scratch.

The Cake/Pie Goddess was out of town, so I was on my own for this creation.  I found two great recipes on Martha Stewart’s website for yellow cake.  One was for Yellow Butter Cake and the other for a Simple Layer Cake.  I decided to go with the simple one for a few reasons: 1. Because it said it was simple and I figured I could handle that and 2. It called for less butter and less eggs, which I figured was a good way to lower fat and cholesterol intake.  And, yes, I know I probably just ruined cake for everyone.

Making the cake was actually pretty easy, especially using an electric mixer. I’m rather new to the electric mixer. Before I got married I never had one and just mixed everything by hand. What a work out! Now that I know how easy it is to mix things together with the electric mixer, I may be baking more!  As you probably know by now, I can’t follow a recipe.  I just can’t.  That’s all there is to it.  I substituted whole milk with almond/coconut milk.

All was well until the two 9 inch cakes were baked and cooled.  Getting them out of the pan was a real challenge.  I didn’t use parchment paper to line the pans as the recipe instructed.  (Maybe I should learn to follow a recipe after all!) Instead, I greased and floured the bottoms of the pans.  Oops!  The cakes stuck to the bottom of the pans and I had to reconstruct them by pushing the cake pieces together into giant cake blobs. (No pictures for this because it was way too messy!)

Enter Chocolate Frosting.  I made a half recipe of Martha Stewart’s Ultimate Chocolate Frosting, again using almond/coconut milk instead of real milk.  This frosting was surprisingly good!  I don’t usually like a strong chocolate flavor, but this recipe has changed my mind.  It had just the right combination of chocolate and vanilla to cause a perfect chocolate frosting addiction.  Not only was it delicious, but it became the perfect edible binding to hold the yellow cake together. 

The cake itself definitely needed the frosting's flavor.  It was missing something that I can't quite place.  Maybe it needed the extra butter and eggs in the other recipe or maybe I should have doubled the vanilla.  I'm not sure, so I guess I will have to make more cake to figure it out!

Martha Stewart, I am not.  My cake looked terrible, but it actually tasted great!  It was made with love, creativity, and happy birthday wishes for my dad.  Happy Birthday, Dad!