Wishing You a Sweet New Year!

Frances Maggin's Applesauce Cake - the recipe comes with a great story!

Rosh Hashanah, the Jewish New Year, begins at sundown on Wednesday. It is a time of joy and anticipation, as well as an opportunity for consideration and reflection.

It's traditional to usher in the new year with apples and honey and other treats, in hopes of a sweet new year. So here are some of my favorite holiday recipes, which I hope you'll enjoy - for Rosh Hashanah, for breaking the fast after Yom Kippur, to celebrate fall, or just 'cause ... :)

Shanah Tovah! [shah-NAH toh-VAH]


Frances Maggin's Applesauce Cake

Pomegranate Molasses-Glazed Carrots

Helen's Apple Cake (Craig's mother's recipe)

Southern Honey Cake

Apple Almond Kugel (one of my most requested recipes)

Challah

Cider-Braised Chicken (Jeremy's favorite chicken dish)

Quince-Glazed Baked Yams

Honey Cakes with Caramel Frosting

Sauteed Apples a la Mode

Applesauce Bars

Vanilla Cakes with Caramelized Bananas (pictured above)

Sugar Cookies

Banana Oatmeal Pie

Grilled Brie with Cherries and Almonds

Orange, Date and Almond Salad

Top 13 of '13

The Carrot Cake at Village Kitchen.

Well, it's that time of year again - the end of December. Time to assess the past 12 months and the 1100 or so meals I've eaten, if you consider 365 days x 3 meals/day. (Snacks and whatnot likely take that number much higher!)

As always, I've eaten very well - I've been fed amazing items at friends' houses, in restaurants, at celebrations, by caterers, as gifts, and even at meals I've cooked myself. Some AnnArbor.com readers used to get snotty if I included my own dishes in my end-of-the-year round-up; but I'm not too shabby a cook, even if I'm not a gourmet chef, and I do make some really memorable items sometimes. Why shouldn't I be proud of myself and include them?

So, there's a range of foods and beverages here that showcases some of the most decadent, most delicious, and most special things I've enjoyed in 2013 - things I'd want to have again and again or, in some cases, the best version of something that I've yet made. In honor of the year that's ending, I've decided to give you a baker's dozen (since there seems to be an abundance of baked goods featured!).

And so, in no particular order, I offer my Top 13 of '13!

Photo courtesy of SequinWines.com

Sequin Sparkling Rosé: Its own site describes it as "captur(ing) the life of the party - light on its feet, yet dreamy and fresh. Delicate bubbles and shimmering flavors of lush strawberry, exotic lychee and lively citrus make this enchanting wine always worthy of a toast." My friend Mary said, "I can't think of anyone more perfect to receive a gift box of wines called Sequin wines!" Jeremy told me that this is "SO you!!!" Yes ... yes, it is. A lovely sweet, sparkly wine that's pink - my favorite color! What more did I need, except my handsome boyfriend to share it with?

Carrot Cake at Village Kitchen: "... I walked past the dessert case, and became completely smitten with the carrot cake .... This is so rich, so intense, so wonderful! I couldn't resist." Four layers of moist, sweet cake schmeared with luscious cream cheese frosting ... sigh.

Blue Cheese Crostini: Warm, crisp, gooey, rich, addictive. "Even Craig, who loathed blue cheese before he met me, has apparently become a convert and relished these." They'd make a great treat to serve with champagne or sparkling cider - or Sequin Sparkling Rose! - at your New Year's Eve celebration.

Amanda's Kugel: I should include this every year, and so I decided it was time to give my friend Amanda Fisher some love. Amanda is a caterer who offers simple, sophisticated, stellar food. And when she makes her sweet, cinnamon-scented noodle kugel, it's a good day at work. Amanda will be in the kitchen down the hall from my desk, preparing for an event, and we'll be taunted and teased with the aroma of kugel baking. Often, since she's a sweetheart, she'll make one just for the staff to enjoy. And we start calling our co-workers: "There's 'Amanda kugel' in the Conference Room." I'm serious - Amanda bringing us kugel is an event to announce! I brought some home for Jeremy one time, and he was very blasé. "Why aren't you eating it? I'm saving it for you." "Meh, I don't like kugel as much as you do." "But it's AMANDA kugel!" "Fine ...," he said with significant annoyance and irritation at being interrupted in the midst of whatever he was doing. Taste. Pause. "Wow. Amanda makes a better kugel than you do." I know!!! I make some great kugels, if I may say so myself. Amanda's is still better.

Maple Almond Sweet Potatoes: This dish, "enhanced with maple syrup (is) easy to make ahead and to reheat, so your holiday meal isn't any more chaotic than is necessarily inherent to putting on a feast. It was unanimously agreed at Thanksgiving that this was the best sweet potato dish I've ever made. And since I love sweet potatoes and cook with them all the time, that was exceptional praise, indeed!" There have been a lot of other dishes competing for that honor over the years, but this was the sweet potato winner of all time, apparently. That it was made with the beautiful Grade B maple syrup from Sweet Brook Farm that my friend Kate had brought me from Massachusetts only made things - yup, you know it's coming! - sweeter!

Baba Ghanouj at Ali Baba's Restaurant: I'm not usually a fan of eggplant, particularly of baba ghanouj. But that changed one day when my co-worker, Beth, and I ordered take-out from Ali Baba. I'd been there with Craig just recently, and could definitely vouch for how good the food was. But you know me - I like variety. I didn't want to order what I'd already enjoyed, so I tried a vegetarian combo that included baba ghanouj. I wasn't going to let the eggplant deter me, since it came with tabouli, hummus, and warm pita bread that I love. And when I tasted it, I was amazed - it was the best part of the assortment! It was smoky, almost - dare I say it? (I mean it as a huge compliment!) - bacon-y. When I go back to Ali Baba, I will absolutely make sure I order the baba ghanouj again ... something I've never said about any other version that I've eaten.

The King Burger at The Full House Restaurant: Just a good ol'-fashioned burger with no pretense, beautiful in its simplicity. Build a Better Burger, a famous cooking competition, wants 15-ingredient sauces, 86-ingredient marinades, 23-ingredient salad toppings, and 56-ingredient condiments (I exaggerate ... but not that much), combining far too many competing flavors and masking the purity of the burger itself. Full House lets quality ingredients shine so that you can actually taste the beef, the seasoning, the lettuce, the tomato ....

Syl's Mandelbrot: "Craig's Aunt Syl, his mother Helen's twin sister, seems to have been a particularly noted baker. And her recipe for mandelbrot - Anglicized to 'Mandel Bread' - is excellent. I've prepared a lot of biscotti and mandelbrot in my many years of baking, and this one is absolutely the easiest to mix, to shape, and to slice that I've found. The finished cookies aren't too crisp, either, as some variations on this treat require dunking rather than merely being enhanced by a dip into coffee or wine; these can be eaten 'as is.' And, best of all, the mandelbrot taste really great, too!"

Apple Fritter at Dimo's Deli and Donuts: "I dare you to walk in that door, smell all the sugar perfuming the air and infusing it with happiness — Craig and I actually stopped and stood still, just to savor the fragrance — and then order anything but an apple fritter. It looks up at you from the display case, makes eye contact, flirts shamelessly; it might even be whispering sweet nothings in French. You can't help yourself. You may briefly think about the consequences, but you know in your heart that resistance is futile. The apple fritter ... has chalked up another notch on its bedpost, having seduced you. But don't feel the least bit guilty for your lack of willpower. It was worth it."

Pączki [POONCH-key] from the New Palace Bakery in Hamtramck: My BFF Wendy and I made the not-quite-hour-long trek to Hamtramck [ham-TRAM-ick], a traditionally Polish community which is mostly (but not entirely) surrounded by Detroit, for Pączki Day. "In Polish communities, all the butter, eggs, sugar, cream, lard, and other items that are about to become verboten during Lent - as Christians prepare for Easter through a combination of sacrifice, abstinence, fasting, and penitence - are embedded into sturdy, luscious pączki." Thus, while Brazilians have Carnival and New Orleans has Mardi Gras, in Michigan we have Pączki Day on the day before Ash Wednesday. Pączki are reminiscent of, but go far beyond being, mere jelly doughnuts. And the spirit of conviviality and jubilation among fellow celebrants waiting in line to get into the bakery - huddling together happily in the cold, smelling joy as the sugar perfumes the air, cheering as another customer inches back through the crowd after successfully buying dozens of treats to share with loved ones - is grand fun.  Partly it's about the pączki, but mostly it's about the experience.

The Fat Elvis Cookie from Dino's Lounge at Baconfest Michigan 2013: "... peanut butter and banana cookies with chocolate chips, frosted with strawberry jam and sprinkled with candied bacon." Need I say more??? It had the whole sweet-salty, crispy-chewy contrast party going on, all in one treat! 

Pear Compote with Gingered Shortbread Crumbs: "This dessert - sophisticated comfort food - turned out far, far better than I'd even hoped!  Sweet pears, accented by the (Gnarly Head) Chardonnay, layered with crisp and buttery cookies ... sigh.  I had planned to save some of this to take to work the next day, a treat to look forward to; but it was so exceptionally good that I devoured the entire thing in one sitting!"

Chocolate, Caramel, and Pumpkin Devastation Torte at the Girl Scouts Heart of Michigan Cookie Bake-Off Benefit: I had the enormous thrill of being the emcee for this event, which raises money to support troops for low-income girls, those who are at risk, and those whose mothers are in jail, enabling the girls to have all the fun and all the support of the Girl Scouts at a critical time in their lives. The Bake-off is fabulous - there are live and silent auctions, a raffle, and a competition at which area pastry chefs take Girl Scout cookies and transform them into beautiful new desserts ... as though Girl Scout cookies aren't already one of the greatest foods on Earth! Cheryl Hanewich of The Moveable Feast won not only the 1st Place Judge's Choice Award, but also the People's Choice Award, with this unbelievably luscious combination of cake, cream, caramel, spun sugar, cookies, and just utter deliciousness. There was an extraordinary array of beautiful, decadent treats, but this one - pun intended! - took the cake ... :)

I had hoped to have my "Word of the Year" post ready for the 1st, but there's been a delay. Some pending circumstances might influence my choice, but nothing will be resolved until possibly next week ... I know, what a tease! Just stay tuned ....

Chocolate Cake Truffles

I had the proverbial "epic fail" recently, when the gorgeous chocolate chip bundt cake I'd baked for my co-workers didn't come out of the pan properly. I'd let it cool for 30 minutes or so - not so cold that it had adhered to the pan, not so hot that it hadn't set yet. I'd thoroughly greased the pan. I needed this option because it was non-dairy; one of my co-workers has a severe allergy, and the fudge assortment I was also bringing was, needless to say, a rich and potential killer with all of its milk products.

But my cake ....

When I tipped the pan over, only half of the cake came out. And not the left or the right, such that I could trim the edges and slice the cake and make it look pretty on a plate ... nope. The top half came out, misshapen and crumbly on top. There was no piecing it together, gluing it with a bit of icing.

I stood and looked down at it, nearly in tears.

I thought about making bread pudding, only to realize I'd used my last two eggs in the cake. I thought about cake pops, only to realize I'd used the last of my non-dairy chocolate chips in the cake.

AAAUUUGGGHHH!

And then I thought of no-bake cookies. I've made some in the past that require ground cookies and nuts, a splash of liquid (coffee, brandy), some confectioners' sugar, and rolling the mixture into little balls. Well, what did I have on hand that might facilitate this???

Nilla wafers ... dairy. *#&%^@&*#&

And then, I saw them: waffle cone bowls. Were they ... gasp! They were! Non-dairy!!!

I ground them up in the blender. I smushed some of the cake. I tossed in some confectioners' sugar and a bit of almond milk. I mixed, I rolled, I breathed again.

When I brought these in the next day, they were a huge hit! They were more popular than Oreo Fudge, even!

I always maintain that if something doesn't turn out the way you expected it to, re-purpose it, rename it, and pretend it's what you'd intended to serve along.

And so, I didn't bring my co-workers a Chocolate Chip Bundt Cake. Nope. Instead, I brought them Chocolate Cake Truffles.

And they were good ... :)


Chocolate Cake Truffles

Needless to say, in my panic I didn't bother to measure how much broken cake I had, how generous the splash of almond milk was ... I just mixed and hoped and begged the fates to help this all come together. Judge by feel with whatever ingredients you might improvise with.

Crumbled chocolate cake
an equal amount of ground Nilla wafer or waffle cone crumbs
1/4 cup or so confectioners' sugar + more for coating
splash of almond milk

Combine everything in a large mixing bowl, and stir to mix well. When the mixture holds together and is sticky, it's the right consistency - not too dry or crumbly, not too soft and mushy. Roll into 1" balls. Place onto a baking sheet and bake at 350F for 20 minutes to help set the shape and start the drying process. Let cool completely, then roll in confectioners' sugar.

Boo! It's Almost Hallowe'en!

Tomorrow is Hallowe'en, a feast and festival of candy. Whatever its pagan origins, it has evolved into merely a sugar rush and a chance to play dress-up. Have some fun with your food, even if - like me - you have no little ones to take Trick or Treating or even many kids in the neighborhood anymore to ring your doorbell. It's still a holiday, and you know we always celebrate holidays - religious, secular, literary, whatever! - here ... :)


Candy Corn Cake

Jack-o'-Lantern Pizza

Hallowe'en Dipped Marshmallows

Sweet 'n' Salty Caramel Corn Mix

Perfect Pumpkin Bread

Butterscotch Pumpkin Pudding

Jack-o'-Lantern Cheeseburgers

Let Them Eat Cake at Sweet Beginnings!

My judging clipboard; Best Decorated Cupcakes - adorable little shoes! Best Decorated Cake, and the row of cakes I was assigned to judge ... :)

I was thrilled to be one of the judges for the Perry Nursery School's annual fundraiser, Sweet Beginnings, last week. My category was "Best Tasting Cake" - gee, what a rough job, huh??? Taste three carrot cakes, a banana cake, two chocolate cakes, a pineapple cake, and an angel food cake ... whee!

So after assessing appearance, moistness, texture, uniqueness, and flavor, the "Best Tasting Cake" category was won by Perry's staff social worker Kathy Manta, for her carrot cake ... sigh ... :)

Winners in the other categories were:

Best Decorated Cupcakes: Rachel Stewart
Best Decorated Cake: Cheryl Baryo
Best Tasting Cupcakes: Pat Hutchins

There was also an amazing buffet, served by Fabulous Food, Inc.:

The Perry Nursery School is such a tremendously good cause, and I'm proud to do whatever I can to support them (primarily through publicizing this grand party; I wish I had more time, so I could actually volunteer there, too). Adorable at-risk preschoolers from low-income families - "the working poor," as Executive Director Sandy Hilton phrased it while speaking at the event - often with single parents or being raised by grandparents, come to Perry and are given pre-/post-school care, a good lunch, an education, counseling and, most importantly, love. They and their families are supported in many ways, far beyond just the three proverbial "R"s and learning to play well with others. Perry accomplishes a tremendous amount with limited resources, and so it's wonderful to attend Sweet Beginnings and find so many dedicated supporters, staff, volunteers, and others who work so hard to raise money to meet the students' and schools' needs.

Sweet Beginnings also offered a cooking demonstration by French chef Brigitte Romero, a cake walk (with the assortment of beautifully decorated cakes offered as prizes), a raffle, a cupcake tower-building competition, and a silent auction with prizes ranging from a handmade stained glass decoration to a Japanese tea set and from a golf outing to a culinary trip to Paris. I was thrilled to have the "buy it now" option, rather than agonizing over whether I'd win my chosen item and having to babysit it all night, and happily went home with a brand new cupcake carrier (something I didn't have and needed desperately!) and adorable little cupcake plates - perfect for serving, for using as a butter dish, and for taking pictures for ye olde blog!

Lucy Ann Lance, local DJ and community supporter extraordinaire, was the evening's emcee and did an amazing job keeping things lively. She gave some of the older children who attended the event an opportunity to shine by giving them chances to describe raffle items or choose winning tickets, which made things so much fun for everyone. MUCH credit goes to Perry's Development Director, Sandy Williams, for organizing this exceptional event - it was fabulous! I'm honored to have been invited to judge two years in a row, and am looking so forward to continuing to support Perry Nursery School!

 

Michigan Maize 'n' Blue 3-Pointer Pound Cake

I am admittedly not a basketball fan. However, even I can manage to care about basketball when Michigan makes it to the Final Four in the NCAA Tournament, and - especially - when they make it to the Championship Game. Yes, indeed - the Wolverines, who haven't earned a place in the final round since 1993 (and haven't won it all since 1989), are playing for some mighty big stakes tonight against Louisville!

And so, of course, we've got celebratory food to offer!

Baseball, as we all know, is famous for hot dogs, and also for the "peanuts and Cracker Jack" of song. Everyone anticipates subs, nachos, chili, and other hearty foods for football games.

Basketball, however, doesn't seem to have any iconic food. And so, I had some choices to sort through and some decisions to make ... not my strong suit!

But Michigan has been wearing "Rise to the Occasion" shirts, which inspired me. Souffles rise, but they're too prissy for a sporting event. Bread rises, and I do love to bake it; but it's also a bit time-consuming.

But you know what else rises? Cakes. Cakes rise beautifully, and are especially tall when you serve one with three layers in honor of the 3-pointer that Michigan point guard Trey Burke shot last week to tie the game with Kansas, leading to a win in overtime. The rest, as they say, is history: Elite Eight, Final Four, the last two standing.

Here's hoping Michigan makes history tonight, too, and claims that championship. Hey, even Hugh Jackman has been rooting for the Wolverines on Twitter:

This is Wolverine saying “c’mon univ. of mich wolverines!!! This is your year. Trey…crush it BUB!

Hail to the Victors!





Michigan Maize 'n' Blue 3-Pointer Pound Cake

1 small pound cake
softened butter
3/4 cup blueberry spreadable fruit
1/2 cup confectioners' sugar
1 teaspoon half-and-half
colored sprinkles

Carefully slice the pound cake lengthwise, cutting off a 1/2" layer; place the bottom layer onto a serving tray and schmear with a very thin layer of butter to keep the jam from seeping in. Spread half the jam over the butter.

Slice another 1/2" layer lengthwise from the cake; lightly schmear both sides, then place it on top of the bottom layer. Spread the remaining jam over the butter.

Lightly schmear some butter onto the cut side of the remaining layer of cake, then place it on top of the rest of the cake.

Whisk together the confectioners' sugar and the half-and-half; drizzle over the top of the cake. Top with sprinkles and let glaze set.

Serves 6-8.

Old-Fashioned Chocolate Cake

I baked a chocolate cake the other night. Does anyone really need a reason to do this??? I think not!

It's very easy to make a one-layer cake - bake it before dinner, let it cool, frost it after dinner, enjoy it for dessert. Really!

I took my basic chocolate cake recipe, which I'm proud to say won a Grand Prize in Taste of Home's cupcake contest in 2007. The magazine called them "Special Mocha Cupcakes," and they're great whether baked into individual servings or into one larger cake.

So whether you're looking for a contribution for a bake sale, a birthday cake, or just a treat 'cause it's winter and it's cold and it's dreary ... well, here's just what you need!

Old-Fashioned Chocolate Cake

Cake:

• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup sugar
• 1/2 cup cold brewed coffee
• 1/2 cup oil
• 2 eggs
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract

Frosting:

• 6 tablespoons milk chocolate chips
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 tablespoon brewed coffee
• 1-2 tablespoons half-and-half

Preheat oven to 350F. Grease an 8" cake pan, line the bottom with foil, then grease the foil.

Make the cake: In a large mixing bowl, whisk together the flour, cocoa, baking soda, salt, and sugar. In a large measuring cup, whisk together the coffee, oil, eggs, vinegar, and vanilla. Pour the wet ingredients into the dry ones, whisk just to combine.

Pour batter into prepared pan and bake for 30-35 minutes, until a toothpick inserted into the center comes out clean. Let the cake rest for 15 minutes, run a knife around the edge to loosen it, then turn it out of the baking pan. Remove the foil, turn the cake right-side up, and let cool completely.

Make the frosting: Melt the chocolate chips, then place into a large mixing bowl with the butter. Using an electric mixer, beat the chocolate and butter together. Add 1 cup of confectioners' sugar, and beat on "low" just to combine. Add the coffee and beat to combine. Add the rest of the confectioners' sugar plus 1 tablespoon of the half-and-half; beat on "low" to combine, then beat on "high" to whip the frosting. If it's still a bit thick or dry, add the remaining tablespoon of half-and-half.

Place the cooled cake onto a serving platter. Tuck small pieces of foil under the cake and over the edges of the platter, to catch dripping frosting. Spread some of the frosting along the sides of the cake, then spread the remaining frosting over the top. Carefully remove the foil strips, and serve.

Makes 8-12 servings.

New Treats from Whole Foods Market

 

I was recently given a great opportunity to taste test the new frozen foods that Whole Foods Market has introduced. Ranging from appetizers to ready-to-heat meals, and - very importantly! - not neglecting the all-important dessert, Whole Foods has made life easier whether you're just trying to serve dinner or whether you're hosting a fabulous party.

I took the $25 gift card I'd been generously given, and started to meander up and down the frozen food aisle. Now, anyone who's ever seen me at the grocery store knows I alternate between speedy efficiency (since I practically live at grocery stores, I know where everything is without needing to hunt) and aimless wandering as I consider my options. At Whole Foods last week, I was engaged in the latter.

Because first of all, I knew I had to get pizza. But which of the three pizzas? At $5.99, I could get one of each, but then my other taste testing options would be limited. Knowing that neither Jeremy nor Craig would likely choose a pizza bearing green vegetables (oy!), I bypassed the one featuring arugula and instead chose the wood-fired variety topped with buffalo mozzarella with cherry tomatoes.

The pizza was a huge hit, and both guys said that they'd eat the entire thing themselves despite the package stating that one pizza serves two people. Cut into small portions, it would make an excellent appetizer at a party.

Next on the menu was the Gnocchi di Polenta with Peas & Kale.  Whole Foods has also developed skillet meals that require some add-ins; I thought it would be nice to see how one of the "heat-'n'-eat" dishes was, since it could be prepared so quickly even on the busiest work/school/shopping/traveling day. The one-pound packages of Italian meals cost only $3.99, while the Asian ones cost $4.99.

The gnocchi are prepared in Mongrassano, Italy, and only need a bit of oil and water while being heated. An easier dinner would be hard to find!

Both Craig and Jeremy enjoyed these small cornmeal dumplings very much; Craig even finished my helping. And then we moved on to a different country's cuisine, with the very crisp and crunchy Chicken and Vegetable Egg Rolls that required just a short time in the oven to be ready for hungry diners. A box contains 4 egg rolls, for only $3.99. Whether indulging at a family meal, or cutting them in half to serve as appetizers or hors d'oeuvres, this is a great value. Jeremy, in particular, really enjoyed them.

Dessert was easy to choose, and I had no qualms about selecting two varieties: Chocolate Lava Cakes ($3.99 for 2/box) and Chocolate Chip Lava Cookies ($3.49 for 2/box).

Both required only a short time in the oven to become warm, fragrant, and gooey when cut open - molten chocolate oozes out when you slice these decadent little treats. The 100% fully loaded chocolate dessert was my favorite, though this was a pretty tough competition to judge! Jeremy and Craig both preferred the cookie. Whether serving these for a holiday event, at a dinner party, or just 'cause you need a chocolate fix, they will make you very happy.

Thank you so much to Whole Foods for the opportunity to taste so many goodies! For family meals, for parties, or "just because," these wholesome foods will make your life easier ... and more delicious.

National Cake Day + A Whole Foods Giveaway

It's National Cake Day - gotta love it!

You've also gotta love today's giveaway! Many thanks to Whole Foods Market for its generous offer of a $25 gift card, so that one lucky reader can try some of their new products!!!

"This month, Whole Foods Market is debuting more than 30 NEW frozen foods under our Whole Foods Market™ line (appetizers, entrees and desserts – oh my!). With gourmet flavors at value prices, these items offer easy dinner and entertaining solutions -- just in time for the holiday madness ....

Be prepared to change the way you think about frozen foods. Taking cues from cuisines around the world, Whole Foods Market’s offerings include everything from Tandoori Chicken Samosas and Vegetable Egg Rolls to Wood-Fired Buffalo Mozzarella Pizza with Cherry Tomatoes and Gnocchi alla Sorrentina. We have decadent dessert options, too, like Chocolate Lava Cakes and Caramelized Panna Cotta for a sweet finish to every meal.

While we all love to cook and prep homemade meals, it’s nice to have tasty alternatives for those nights when you just want to kick back and relax without the greasy takeout or the restaurant check. Plus, as with all Whole Foods Market products, you’ll find absolutely no artificial flavors, bleached flours, hydrogenated fats or high-fructose corn syrup in these new products. In short -- your personal chef has arrived!"

So, who's ready to win???

Here are the terms:

- Leave a comment below telling me what your favorite kind of cake is and how you intend to celebrate today's holiday. Only one comment, please; extras won't count.

- Be sure to provide your email address in the comment, so I can let you know if you're the winner.

- The giveaway begins as soon as this post goes up, and will end on Monday, December 3 at 9 a.m. EST. I'll use Random.org to pick a winner, then send an email to let you know you've won.

- If I don't hear from the winner by 9 a.m. EST on Tuesday, December 4, I'll go back to Random.org to pick a new winner.

- Once the winner has been established, I'll need to get a mailing address to send you the gift card. Then you can shop your little heart out!

I think that's it - I don't have either the time or the inclination to see if folks are sacrificing their firstborn on Twitter or Facebook, so giveaways are always simple here.

Whether you use your gift card to buy the new frozen items or to buy the ingredients to make this lovely cake (which was a huge hit at my Thanksgiving dinner), free food is always welcome!

Pumpkin Streusel Cake
(adapted from a Martha Stewart recipe)

Remember what Julia Child once said: "A party without cake is really just a meeting."

Cake:
1/2 cup butter, melted
1 cup sugar
1/2 cup brown sugar
2 eggs
1 15-ounce can pumpkin puree
2 teaspoons baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
3/4 teaspoon ginger
1/2 teaspoon nutmeg
2-1/2 cups flour

Preheat oven to 350F. Grease a 9"-square baking pan.

In a large bowl, combine butter, sugar, and brown sugar; stir in eggs and pumpkin. Mix in baking soda, salt, cinnamon, ginger, nutmeg, and flour. Pour batter into prepared pan.

Streusel:
1 packet Maple & Brown Sugar instant oatmeal
1/4 cup flour
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 cup butter, melted

Combine oatmeal, flour, brown sugar, and cinnamon; pour butter over everything and stir to mix thoroughly. Sprinkle streusel evenly over cake batter.

Bake cake for 45 minutes, until a tester inserted into the center comes out clean. Let cool completely.

Glaze:
1 cup confectioners' sugar
2-1/2 tablespoons apple cider

Whisk together confectioners' sugar and cider; drizzle glaze over cooled cake and let set.

Makes 9 generous servings or 12 more reasonably sized ones.

Frugal Floozie Friday - Cafe Habana and Lena

It was Girls' Night Out recently, and my BFF Wendy and I headed to a new restaurant - Lena - which is today's Frugal Floozie Friday feature. A sophisticated place, some have been surprised to hear that we found options that would qualify for the mandatory $5 per person budget. But if you share an appetizer or a dessert, you can definitely find value on the menu. Sometimes it's important to focus on the quality of the dishes, and on the social aspects of going out with a friend, rather than seeking gargantuan quantities of food.

Our evening began by heading downstairs to Cafe Habana, to visit my friend Bobby Hoffman who was tending bar. Although they are technically part of the same facility and share a chef and some staff, Habana and Lena are different spaces both physically and in terms of atmosphere. The latter is sleek, bright, trendy but welcoming; the former is darker, lively, and particularly giddy once the DJ starts playing and the salsa dancing begins.

Bobby didn't just bring us whatever beverage we'd ordered, but instead took the time to talk with us about what types of drinks we like, what sort of delicious treat we were in the mood for on an oh, so rare evening of frivolity. He brought us tastes of several liqueurs - as they came up in our conversations about food, travel, and amusement - telling us that Habana even makes many of its own from scratch. Bobby is passionate about food, about drink, about experiencing life - definitely a bon vivant. Be sure to ask for him when you go to either Habana or Lena, as he will spoil you rather than merely serving.

Bobby recommended a lovely appetizer to go with our Strawberry Mojito (me) and Posion de Bruja (Wendy, who was tickled to order a Witch's Brew): Baked Goat Cheese. This was a rich, creamy, indulgent treat topped with salsa and served with an abundance of tortilla chips. At $8, it was far more than one person could eat, and it was the perfect dish to go with our potent drinks. (Unfortunately, the bar was so dark that there was no way to get an acceptable photo.) It was an ideal dish to nibble at while talking about life and love ... the kind of stuff Wendy and I always tend towards when we go out.

Although we weren't particularly hungry anymore, we couldn't resist the temptations of Bobby's other menu recommendations; so we walked upstairs to Lena to continue our evening and try a few more treats.

Both Bobby and our waitress had recommended the Ecuadorian Humitas, which are fresh corn cakes with lemongrass-tomato stew and melted chihuahua cheese; essentially, they are layers of polenta filled with rich cheese and topped with a lovely light sauce. At $9, and with two portions served, this is another dish that meets our budgetary standards.

Because it was Girls' Night Out, dessert was mandatory. And who could resist a luscious chocolate treat, especially when it only cost $9 and offered plenty of decadence for two? Pasion de Chocolate, pictured above, is a gorgeous and delicious serving of chocolate cake that is filled with white chocolate mousse, topped with chocolate ganache, and accompanied by sweet lychee ice cream. This was ideal for Wendy's and my evening, and would also be perfect to share on a date.

There are a significant number of options on the Habana and Lena menus which cost only $7-9, such that you could share them with a loved one and still stay within our mandatory budget: the Ceviche Trio, beef or cheese empanadas, plaintain tostones, fried yuca rolls with queso fresco, the charred vegetable platter, and duck confit. Vegetarians will find that they have not been neglected, and that many inspired dishes await them.

For a lively and energetic party, head downstairs to Cafe Habana. And for a quieter, but no less delicious, option, stay upstairs and eat at Lena. But either way, stop by, say "hi" to Bobby, have a drink, socialize, and enjoy some lovely food.


Cafe Habana
226 South Main
Ann Arbor, MI 48104
734-994-2773
Monday - Saturday: 5 p.m. - 2 a.m.
Sunday: 5 p.m. - Midnight

Lena
226 South Main
Ann Arbor, MI 48104
734-994-2773
Monday - Thursday: 11 a.m. - 11 p.m.
Friday and Saturday: 11 a.m. - Midnight
Sunday: 12 - 10 p.m.



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Southern Honey Cake for Rosh Hashanah

Rosh Hashanah - the Jewish new year - began last night at sundown.  While December 31st is an utterly secular celebration - champagne, someone special to kiss at midnight, noisemakers, confetti, designated drivers - this is an occasion both for joy and for introspection.

As John Lennon sang in "Happy Xmas (War is Over):

And so this is Christmas and what have you done?
Another year over, and a new one just begun.

Well, just change that Christian holiday to this Jewish one, and the question is the same.  Universal truth.

What have you done - accomplished, succeeded at, failed at, tried to do, not worked sufficiently hard at, disregarded, excelled at?  What have you done - been generous, been unkind, been helpful, been curt, been patient, been understanding?  What have you done - taken from the universe, given back to it?

Each of us has done every one of these things.  We've all tried, we've all had moments where we gave all we had, we've all had times when we were filled with regret.  That's life.  That's our humanity showing, frail, fragile, and fallible creatures that we are.

5772 was a remarkably good year for me, after the "annus horribilis" of 5771.  I had - dare I say it? - fun!  A speaking engagement that led to membership in a group of wonderful women ... an exciting writing assignment for culinary historians ... three judging gigs (and an invitation for a fourth, this Thursday) ... valuable and critical time with Jeremy and with beloved friends, attending seders and services, playing Mahj, just chatting over dinner or a cup of coffee.  And I've welcomed new friends into my extended family.

I'm slowly reclaiming the condo I moved to last fall after Jeremy and his dad moved out, painting it a lovely shade of yellow with plans to make the kitchen fabulously festive with red cabinets.  I'm also making it my own with whimsical touches like a rubber duckie collection in the half-bathroom.  My cookbooks are back on shelves, readily accessible, after being boxed up for most of the year before.

My health has been good, after being diagnosed the previous year with high blood pressure.  Although I've always gone for long walks, I've taken to riding the bus and then walking a mile to/from the bus stop to get either to work or to home.  Let someone else deal with the orange barrels and with the college students whose sense of immortality leads them to walking directly in front of my 2000-pound Suburban; I'll get my exercise, thank you, while reducing my stress levels.

I'm proud to say that I've met every single deadline for my numerous projects - daily deadlines, weekly deadlines, monthly deadlines - no matter what is going on in my life.  It's a matter of honor, and it's a matter of respect.

I've had all sorts of adventures with some of my bestest girlfriends, in Pittsburgh and in Detroit and in Chicago.  And I have a new boyfriend, Craig, who's very sweet, creative, kind, generous, a good listener, true blue ... :)

I've had ample opportunity to assess how I got to, and through, 5771, such that I've evaluated all I can to accept my own responsibility for where I've been and where I want to go.  I've mourned, I've ruminated, I've forgiven, I've made progress.  It has been a year in which I've tried not to be selfish while still protecting myself.  I've tried to acknowledge it when I've failed to be the person I strive to be.  There is, of course, much - MUCH - room to grow.  It's been a year of reclaiming - things, places, space ... me.  This is what I've done.

I'm me ... and I'm not perfect.  But I try.  The angel said to try, more than two years ago, when I met him in Detroit.  Each day, I remember his words: "You've gotta try."  It's hard.  Sometimes it's so, so hard.  There have been days when I've walked around feeling like a raw, gaping wound ... but I've still tried.

Because what's the alternative?  Letting others down, and letting myself down.  Incompletion, failure.  I can't succeed at everything, and sometimes circumstances just conspire against me.  I'm known in the real world as "The Girl with the Crisis du Jour" for a reason: I'm a kinda flaky chick who just cooks and bakes and takes pictures of everything she eats, but who is often caught up in others' whirlwinds.

But I want to at least be able to say I tried - that I used my talents, my gifts, my abilities, my best intentions - and tried.  Yoda said "Do or do not do, there is no try."  This is wrong.  You've gotta try.  Sometimes trying is the best you have to offer, and trying should be appreciated gratefully rather than dismissed as insufficient.  With hope, with effort, with strength you might not have known you had, you've gotta try.  If you don't try, you get nowhere, you have nothing, you give nothing ... and you've done nothing.

"Every year, there descends and radiates a new and renewed light which has never yet shone. For the light of every year withdraws to its source in the Infinite One who is beyond time ... (but) by means of the prayers we utter, a new and superior light is elicited ... a new and more sublime light that has never yet shone since the beginning of the world."

Schneur Zalman of Liadi, in the Machzor Lev Shalem

That light? It shines upon us, and also within us.

And so, the question to ask in assessing the past year is, "What have I done?"

And the question to ask as we begin a new year is, "What will I do?"  Where will I find light, where will I shine light?

Everywhere I can.  I will try ....


Sister Sadie's Honey Cake

(slightly adapted from Marcie Cohen Ferris' Matzah Ball Gumbo - it's not particularly photogenic, but it's moist and sweet and really lovely)

• 3-1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 cups honey
• 1 cup sugar
• 4 eggs, at room temperature
• 1/2 cup Coca-Cola (must be flat before using)
• 1/2 cup oil
• butter pecan ice cream, for serving

Preheat oven to 325 F.  Grease 2 9"x5" loaf pans.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In a medium bowl, combine the honey, sugar, and eggs.  Whisk in the Coke and the oil, then pour into the dry ingredients and combine well.  (Batter will be very thin.)

Divide the batter among the loaf pans, and bake for 45-50 minutes until a tester inserted into the center comes out clean.  Let cool completely.

The recipe warns that "cakes may sink slightly in the center."  "Slightly" is an understatement - there's a big ol' dent.  But that's why God gave us ice cream, so we can plop a scoop of it over that part of the sliced cake!

Makes 2 cakes, 12 or so slices each.  Serve with ice cream.

You can read more about Southern Jewish food in my Washtenaw Jewish News article this month - "Southern Cuisine, Jewish-style."  (Click here, then scroll down to page 33.)

(The card behind the pictured cake says: L'Shanah Tovah Tikitevu [lay shah-NAH toh-VAH tee-kee-TAY-voo] - May you be inscribed in the Book of Life for a good year.  This is the long version of the traditional Rosh Hashanah greeting; you can shorten it simply to Shanah Tovah.)

Banana Cake with Peanut Butter Frosting

My friend Haran wrote to me awhile ago, telling me that his girlfriend, Nikki, was putting together a cookbook to raise money for NAMI - National Alliance on Mental Illness - and he went on to explain what it is.

Well, little did he know that I've been involved with the group because a number of my very dearest loved ones over the years have been diagnosed with mental illnesses (from depression to anxiety to bipolar disorder, and more), and NAMI is a resource so valuable that my usually verbose self can't adequately describe it. I even served briefly as a support group moderator, though unfortunately my schedule has become too chaotic to maintain that level of activity right now.

NAMI has groups for those who've been diagnosed, as well as for their family and friends. It offers support, understanding, compassion, friendship, and an entity so elusive sometimes, when mired in a crisis with a loved one or distraught over a recent frightening diagnosis ... it offers hope.

So I was thrilled to be asked for contributions to the cookbook, as well as honored and grateful to be able to give back even a bit of what NAMI has given to me.

The cookbook has just been published, and it's fabulous! Not only is it fun to recognize names of friends who also sent in recipes, but it's great to flip through and find an extraordinary number of tempting goodies that are all calling to me at once. I want to make this appetizer, that soup, this other entree, and - of course! - desserts.

How to choose? What to choose? Well, for once - an exceptional rarity, given my famous indecisiveness! - this was easy. I needed a dessert recipe to serve for an evening of watching football. It needed to be quick, easy, and a sure-fire hit. And if I could make something from a friend's recipe, even better.

And so, I chose Nikki's Banana Cake with Peanut Butter Frosting because ... well ... what could be better? "Banana," "cake," "peanut butter," and "frosting" - some of my very favorite words in the English language! I did toss in a few chocolate chips, just 'cause. Do you really need a reason to justify chocolate chips?

If you'd like a copy of Whatever It Takes: NAMI Metro Cookbook, please let me know; I'll put you in touch with Nikki for ordering. The book costs an amazingly reasonable $10 plus $3 shipping if you don't live in Ann Arbor. (If you live here, Nikki has very graciously offered to deliver the book personally.) Your contribution will help the branch which serves Oakland, Wayne, and Macomb counties - suburbs of Detroit, for those not 'round here.

But far more importantly, your contribution will help individuals who are my family, my friends, my neighbors, my community ... people who have illnesses that can be debilitating and disabling, but people who also have extraordinary abilities and unbelievable courage. Yes, sometimes a mental illness can impact a life severely; other times, you might never know someone has been diagnosed.

NAMI offers support, and it also seeks to fight the misconceptions - fears, confusion, ignorance, and stigma - that people diagnosed with mental illness can often face. One of my own personal pet peeves in that regard, for example, is hearing the word "schizophrenic" when speaking of a person with schizophrenia - never, ever let someone's diagnosis be what defines a human being. And never set limits, presuming that a mental illness will prevent someone from living a full and fabulous life.

But I'll get off my little soapbox now, and go eat cake. Really good, moist cake with extra frosting - I couldn't resist!

Banana Cake with Peanut Butter Frosting
(slightly adapted from Nikki Fitlow's recipe)

Cake:

• 2 medium bananas
• 1/2 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon cinnamon
• pinch of kosher salt
• 1/4 cup butter, softened
• 1/4 cup sugar
• 3/8 cup brown sugar
• 1 egg
• 1/2 cup chocolate chips

Frosting:

• 2 cups Cool Whip, thawed
• 1/2 cup smooth peanut butter
• dusting of cocoa powder, if desired

Preheat oven to 350F. Grease an 8"x8" baking pan.

In a small bowl, mash together the bananas, lemon juice, and vanilla.

In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

In a large bowl, combine the butter, sugar, and brown sugar; beat with an electric mixer for 1 minute. Add egg and beat on "high" for 2 minutes until very light and fluffy.

Add half of flour mixture, and beat on "low" until combined. Add bananas, and beat until combined. Add rest of flour mixture; beat until combined. Stir in chocolate chips.

Spread batter into prepared pan and bake for 30 minutes, until a tester comes out with just a few crumbs on it. Let cool completely.

Combine Cool Whip and peanut butter; spread over cake. Dust with cocoa powder, if desired.

Makes 9-12 servings, depending on serving size.

Frugal Floozie Friday - Palio

Palio is the restaurant my BFF Wendy chose for our celebratory dinner in honor of her recent birthday. She hadn't been there for a long time, and I had remarkably never eaten there. (So many restaurants, so little time! And I like to cook, of course, so I don't eat out as often as people think I do.) Wendy had offered to go anyplace I might want to write up for a Frugal Floozie Friday feature, and I'd offered to take her anywhere she wanted to go for our party of two. Turns out, we each won!

Now, a girls' night is a fabulous thing even if you're sitting on the sofa in sweatpants, only eating popcorn and ice cream. But it's an even more wonderful time if you can look out over Main Street on a gorgeous Friday night as the sun is setting, and spend hours talking, hoping, and dreaming while enjoying wonderful food. We were thrilled to find that the rooftop - Palio del Sole, with its own menu differing a bit from that of the restaurant downstairs - had a table for two just waiting for us.

Wendy ordered her favorite dish, the Cannelloni di Funghi [cahn-eh-LOH-nee dee FOON-ghee]; it was a tremendously generous portion, enough to feed at least two people, but the pricing puts it out of our mandatory budget of $5 or less per person. (Worth every penny, but ....) Should you not be striving for budget consciousness, it is a stellar feast of pasta with mushrooms, cheeses, and a Florentine tomato sauce.

I, however, found two ideal frugal options, though one would never know they were inexpensive to see or taste them. I started with a simple Insalata Verde [een-sah-LAH-tah VAYR-day], expecting a small-ish bowl the size of a side salad. As you can see, there was a full dinner plate of gorgeous fresh greens, luscious ripe tomatoes, and my beloved Gorgonzola. This was lightly dressed with good green extra-virgin olive oil and balsamic vinegar, in a subtle vinaigrette that just coated the vegetables.

I also ordered the exceptional assortment of tapenades pictured above: Roasted Garlic with Olives, Artichoke Lemon Herb, and Goat Cheese with Sun-dried Tomatoes. For a mere $7.95, I received generous portions of each spread, which could easily have been split by two to average out at less-than-$4 per person. I was able to take about two-thirds of this home (having started with the salad, of course), and thoroughly enjoyed them all again the next evening. These are delicious treats that are a tremendous deal!

The olive tapenade was my favorite, with a vivid flavor that let hints of the garlic shine through. The artichoke spread was wonderful, with a chunky texture. It was great to find true artichoke flavor, rather than having it diluted with the ubiquitous spinach. (Not that I haven't eaten my fair share of that famous dip!) The sharpness of the goat cheese shone through in the tomato variety, and it was so rich and creamy.

Now, a birthday party isn't a real celebration without sweets. So, of course, we asked our fabulously charming waitress, Erin, to bring the dessert tray 'round for a perusal. Never underestimate the skinny girl with the sweet tooth or her amazing BFF who runs half-marathons: I ordered an obscenely decadent, brandy-laced tiramisu and Wendy ordered the rich and spicy carrot cake ... and yup, we chose a third dessert and split the unbelievably seductive chocolate-drizzled peanut butter pie.

I think Erin was both appalled and yet rooting for us. But she's also a distance runner, so we all bonded over celebratory eating as a great motivation for either runs (Wendy) or long walks and free weights (me) since one must burn off the calories. Desserts are $5.95 each, but are so large that they are easily split by people who are less ... let's be polite, and say "indulgent." (Yes, we finished every extraordinary bite.) So they can easily come in under the $5 per person budget, and would make a lovely treat after a movie or a concert, or "just 'cause."

So, whether you want a perfect summery salad all to yourself, or whether you want to split a distinctive appetizer or luscious desserts, Palio has a variety of frugal options to choose from. Go! Enjoy!

Palio
347 S. Main Street
Ann Arbor, MI 48104
734-930-6100
Monday - Thursday: 5 - 10 p.m.
Friday - Saturday: 5 - 11 p.m.
Sunday: 4 - 9 p.m.



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Cherry Almond Cake and The Saga of the Michigan Cherry Crop

I am apparently famous for my love of tart cherries.  My friend Jean, of Delightful Repast, even wrote to me recently and said, "I had last night's dessert for breakfast ....  Actually, I thought of YOU because of what I was eating.  Cherry upside-down cake ....  I always think of Michigan when I have cherries!"

Michigan is the #1 producer of tart cherries, and their short season usually coincides with the 4th of July.  But crops throughout the state were utterly destroyed earlier this year, as detailed in this article from the Michigan Farm Bureau:

"The degree to which western Michigan orchards have been wrecked this spring has most people in and near the agriculture industry talking in extremes, but even words like 'disaster,' 'catastrophic,' 'devastated' and 'decimated' seem inadequate after witnessing the situation firsthand ....  Wet, heavy snow broke thousands of branches in late winter. Then two weeks of summerlike temperatures in March tricked everything into budding four to six weeks ahead of schedule. A brutal April inflicted more than twice as many damaging frosts and freezes than normal. Water-gorged buds were frozen dead, making the trees themselves vulnerable to bacterial canker."

The ramifications of this situation go far beyond a threat to my annual cherry pitting fest and baking spree.   "What would you do if you lost 80, 85, 90, 95 or 100 percent of your family's income for a year?" asks one cherry grower from the northwest part of the state.  Many farmers say that it's not even worth bothering to harvest the meager crop, leaving summer workers without jobs.  And then the ripples will spread to shops, to entertainment venues, and to all the other places where lost income might have been spent.  It is tragic, truly, on an unimaginable scale.

And yet, there are glimmers of brightness in the cherry world.  Because when I was at the Farmers Market on Saturday morning, Kapnick Orchards from Britton had - gasp! - tart cherries for sale!  They told me they'd lost 50% of their crop, but they were happily selling these gorgeous fruits that had survived the onslaught.

These aren't the Balatons that I usually buy along with the bright red Montmorencies.  These are an entirely new variety for me to bore my loved ones with too many details about: Meteor cherries, which have dark skins, clear juice, freestone pits, tart flavor, and strong resistance to disease.  I bought two quarts, and hauled out my late grandmother's cherry pitter.

I know that most people would simply purchase a ready-made pie, or at least buy prepared cherries for baking.  And then there's lil' ol' moi.  I walk out into the back yard with a large bowl of cherries, a smaller bowl for the pits, another large bowl to hold the pitted fruits, and my MP3 player.   Then I sit in the sun engaging in my annual meditative process of picking up a cherry, plunking the stone out of it, and then depositing it into a different bowl before repeating the process several hundred more times.  And I love it so!

There is immense satisfaction not only in baking from scratch, but in baking with fruits I've processed myself.  And this almond-topped sour cream cake is a perfect way to use some of the cherry bounty.  It's rich, moist, delicate, crispy, crumbly, sweet, tart, and ideal with a cup of coffee or a glass of milk ... or, frankly, all by itself.

Cherry Almond Cake

Cherries:
1 cup tart cherries, chopped
1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon almond extract

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
3/4 cup sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 teaspoon aluminum-free baking powder
1 cup flour

Topping:
2 tablespoons brown sugar
1/3 cup sliced almonds
1/4 teaspoon cinnamon
2 tablespoons melted butter
confectioners' sugar

Cook cherries: Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly. Cook 1-2 minutes until thickened. Remove from heat and let cool to room temperature.

Bake cake: Preheat oven to 350F. Grease an 8"-round cake pan, line bottom of pan with foil, then grease foil.

In a large mixing bowl, combine butter, sour cream, and egg; add sugar, salt, baking soda, and baking powder. Stir in flour, then pour batter into prepared pan.

Place dollops of cherries onto batter, then swirl in gently; smooth batter.

Combine brown sugar, almonds, cinnamon, and butter for topping; dollop over cake and spread a bit. Bake for 40 minutes until a tester comes out clean. Let cool in pan, then turn out into a serving platter.  Dust with confectioners' sugar.

Serves 8-12, depending upon serving size.

Victoria Sponge Cake

Queen Victoria was born on this day in 1819, and lived to be England's longest reigning sovereign.  She enjoyed a simple sponge cake with her afternoon tea; and thus this very easy, light, and buttery cake was created.

I'm a huge fan of afternoon tea, but am usually leaving work or running errands or doing something at 4 o'clock other than sitting down to a nice cup o' tea, some finger sandwiches, scones, and sweets. This is a shame - a little break in the afternoon is so restorative! I'd rather have a lovely afternoon tea followed by a small snack later on in the evening than to have a full dinner.

I've even been known to bring all the accoutrements - the cucumber sandwiches, some fruit, a few cookies - with me for lunch at the office, but that's just not the same.  There is beauty in the ritual and the tradition of having tea and treats at the appointed time, before transitioning into the evening's chores and duties.

Perfect with either hot or iced tea, easily transported without worrying about frosting, this sponge cake is ideal for virtually any occasion ... and for no occasion at all, but "just because" ....


Victoria Sponge Cake
(slightly adapted from a recipe in Angela Hynes' The Pleasures of Afternoon Tea)

3/4 cup butter, softened
3/4 cup sugar
3 eggs
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1-1/2 cups self-rising flour*
1/2 cup Solo raspberry filling
powdered sugar, for dusting cake

Preheat oven to 350F.  Grease two 8"-round cake pans; line bottoms of pans with foil and grease the foil.

In a large bowl, using an electric mixer, cream together the butter and sugar.  Add the eggs one at a time, then beat in the extracts.  Gently fold in the flour and divide the batter among the prepared pans.  Bake for 20-25 minutes until a tester inserted into the center of the cakes comes out clean.  Let rest for 10 minutes, then turn cakes out onto a rack to cool completely.  Remove the bottom layer of foil.

Place one cake layer (the least attractive one) upside down onto a serving platter; tuck strips of waxed paper underneath it, covering the edges of the platter, to keep the platter clear of dusted sugar.  Spread the raspberry filling over the cake, just to the edge, then top with the other layer right-side-up.  Dust with powdered sugar, then carefully remove the waxed paper.

Makes 8-12 servings.

* If you don't have self-rising flour, use 1-1/2 cups all purpose flour + 2 teaspoons baking powder + 3/4 teaspoon kosher salt.

Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Gluten-free products ain't what they used to be!  In the not so olden days, these items were fair-to-poor approximations of foods that those who can't eat gluten would endure simply to have some form of baked good.  But the situation has improved considerably, and there are lots of really great products that let you have your cake and eat it too!

Manischewitz has developed a number of new gluten-free products, including yellow and chocolate cake mixes; both include a foil baking dish and even a frosting packet for the sake of convenience.

I was very happy to receive an incredibly generous box of goodies to play with recently, a lovely marketing gift from the Bender Hammerling Group which handles public relations and marketing for several food producers.  This assortment also included several bags of Hawaiian Kettle Style Potato Chips, in addition to a sample of the above-mentioned chocolate cake mix.

Sweet and salty is a flavor combination which is always popular, so I wanted to somehow combine the cake mix and the potato chips ... not the Luau BBQ flavor, I admit!  But some combination was calling to me.

And so, I made mini chocolate cupcakes - entirely gluten-free - and topped them with a brown sugar and crushed potato chip streusel that offered flavor and texture contrasts.  Then, instead of just letting the frosting packet loiter on my pantry shelf, I thinned it with coffee to make a glaze.

Chocolate cake, but with a bit of flair!


Gluten-Free Sweet 'n' Salty Mini Chocolate Cupcakes

Cupcakes:
1 15-ounce package Manischewitz Gluten-Free Chocolate Cake Mix
3 eggs
1/2 cup vegetable oil

Streusel:
1 cup Hawaiian Kettle Style Original Flavor Potato Chips, crushed fine
1/4 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter, melted

Topping:
frosting packet included with cake mix
2 tablespoons freshly brewed coffee


Preheat oven to 350F. Line a 12-cup mini cupcake tin with paper liners.

In a large bowl, stir together the cake mix, eggs and oil; beat until thoroughly mixed.  Fill each cupcake liner 2/3 full with the batter.

In a small bowl, combine the streusel ingredients. Place a heaping 1/4 teaspoon-ful into the center of each cupcake.

Bake cupcakes for 12 minutes until a tester inserted into the center comes out clean; let rest for 2 minutes, then remove from muffin tin and place on a rack.  Repeat with remaining batter and streusel.  Let cupcakes cool completely.

Combine frosting packet and coffee; mix thoroughly with a fork until smooth.  Drizzle over the cupcakes and let glaze set.

Makes 30 mini cupcakes.