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.

Hallowe'en Treats for the Grown-Ups

We've all done it - we've all raided our kids' candy stashes after they've gone trick-or-treating for Hallowe'en. We'd hang our heads in shame, but we're actually performing a mitzvah ("good deed") by saving our precious children's teeth from extra sugar and premature rotting. Be proud of your efforts! You've done well!

But, quite frankly, you can do better ... better than the sickly sweet mass-produced candies that are handed out, that is. (Don't even get me started on the party poopers who nobly give those little mini boxes of raisins; that is not an option!)

I'm here to tell you that you don't have to steal from your kids, because you can have luscious chocolates of your very own. And the kids can't have any of these, because of the alcohol used for flavoring. They're all yours!

While traditional chocolate truffles are rolled in cocoa powder, the confectioners' sugar gives these a bit of a ghostly aura. A few Hallowe'en-themed sprinkles tossed into the coating just makes the candies a bit more fun.

Hallowe'en is a festival of sugar and frivolity. There's no reason adults can't celebrate along with their children, but with a treat that's a bit more sophisticated than what the kiddies will be hauling home from their rounds.

And after the chaos of getting the kids' costumes ready, schlepping them around the neighborhood, and then trying to get them to bed despite the sugar high, don't you deserve a reward when it's all over???

More Hallowe'en Ideas:

Jack-o'-Lantern Pizza
Hallowe'en Dipped Marshmallows
Sweet 'n' Salty Caramel Corn Mix
Jack-o'-Lantern Cheeseburgers


Chocolate Truffles

(With many, many thanks to my friend Doris, who's recently moved to California but who left me with some priceless food-related gifts - including the cherry cordial - to remember her by whenever I cook with the lovely items ....)

1 cup chocolate chips
3 tablespoons whipping cream
2 tablespoons cherry cordial (or other flavoring)
1 tablespoon butter
1/4 cup confectioners' sugar
1 tablespoon seasonal sprinkles
12 paper candy cups, optional

Melt the chocolate, whipping cream, cordial and butter together in a small saucepan; whisk until smooth. Pour into a bowl and cover with plastic wrap, pressing the plastic wrap against the chocolate; chill until firm, 2 hours.

Combine the confectioners' sugar and the sprinkles in a small bowl. Using a 1" scoop, scoop balls of chocolate. Roll each ball into the confectioners' sugar mix until lightly coated, then place into paper candy cups. Refrigerate, then let the truffles sit at room temperature for 5 minutes to take the chill off before serving.

Makes 12 truffles.

Note: The cherry cordial is a lovely complement to the chocolate, but you could also use Kahlua or rum or even non-alcoholic options like coffee or the juice from a jar of maraschino cherries.

'Cause Marshmallows Don't Contain Enough Sugar Already ....

I know marshmallows don't need any adornment; perfect for cocoa, they're also fun to eat just out of the bag. But they make cute little tidbits for holidays, too, if you dip them into decorative sprinkles ... 'cause, as the post title says, they don't have enough sugar in 'em already, so let's contribute to the cause!

Place some festive sprinkles onto a plate.

Melt some white chocolate in a small bowl. Stick a toothpick into a large marshmallow, then dip the bottom of the marshmallow into the white chocolate. Dip the marshmallow into the sprinkles, then set it aside on a Silpat or some waxed paper until set.

And that's it!