Taking Time to Smell the Roses…and Cake

VEGAN GERMAN CHOCOLATE CAKE W/ SALTED CARAMEL PECAN RIBBON

vegan-german-chocolate-cake
 
Do you know what today is?

It’s National German Chocolate Cake Day! And Rose Day at Colonial Park in Franklin, NJ.

(Bet you didn’t guess either of those, did you?)

colonel-park-rose-garden

If you can’t make it out to see the roses, don’t fret— you can still celebrate by baking yourself this twist on a classic German Chocolate Cake.

Running through this lightly sweetened vegan chocolate cake is a ribbon of homemade salted pecan caramel. Sandwiched between the three layers is a gloriously sticky coconut milk frosting along with more caramel, pecans and toasted coconut.

vegan-german-chocolate-cake

And if that isn’t enough flavor for you, throw in some chocolate chips between the layers and top the cake shards of pecan brittle.

I repeat, glorious.

german-chocolate-cake-pecan-brittle

A word to the wise, don’t line your circle pans with wax paper. It works for carrot cake but not so much for this cake— unless you enjoy scraping wax paper with a variety of sharp implements. Use very well greased parchment paper instead.

vegan-german-chocolate-cake

 
Onto the million dollar question…

Did German Chocolate Cake originate in Germany?
Read more

The Implosion of My Mushroom-Averse Mind

MAPLE BALSAMIC STUFFED PORTOBELLO MUSHROOMS WITH HAVARTI + WALNUTS + SPINACH

 

 

Maple Balsamic Stuffed Portobello Mushrooms with Havarti, Walnuts and Spinach

 

I’ve never liked mushrooms.  Combine the unappealing idea of eating fungi along with a rubbery texture and “earthy” taste (i.e. a polite way of saying they taste like dirt) and now you know why I never particularly dug these decomposers.

Did I think they looked cool?  Of course.  I always liked the shape as you can probably tell by the drawing below.

Cartoon Toadstool
This is the cartoon toadstool character I created when I was 10 or 11 years old. Am I aware the name Señor El Toadstool makes no sense? Yes. And before you ask, yes I was a weird kid.

I always found mushrooms to posses an unusually alluring aesthetic.  Some sort of odd combination of funkiness and beauty.

C’mon, a naturally growing circle of mushrooms is called a fairy ring so I can’t be the only person with mixed feelings about these fascinating organisms 

Recently I’ve tried to be a little more open minded and have done some experimentation with mushrooms.  Culinary experimentation only, thank you.

In July, I had some sesame flavored enoki mushrooms in ramen.  In September, I made an apple-goat cheese risotto with both dried porcini and fresh mushrooms.  And just last week I posted the recipe for my cremini mushroom mac ‘n cheese.

But mushrooms were never the main component of any of these dishes.  It was time to cast the humble mushroom in the lead role.

And boy, was I surprised. Read more

Accidental Discoveries When Hitting Pot Bottom

CREAMY COCONUT RICE WITH DRIED FRUIT

A Delicious Bed of Coconut Rice

I love this coconut brown rice. Actually I love just about any coconut rice but the addition of dried apricots and raisins gives this one an extra hint of sweetness and some nice texture.

I first made this dish back in 2014 while throwing a picnic to celebrate the end of the school year.

Regular people serve food along the lines of fried chicken, potato salad and sandwiches at a picnic.

Apparently I am not a regular person. Read more

The (in)Famous Frosted Carrot Cake

CARROT CAKE + CURRY CREAM CHEESE FROSTING

Carrot-Cake

My famous curry cream cheese frosting. Or infamous, depending on who you ask.

My family rolls their eyes. One of my friends licks it straight off her arms while helping me frost cupcakes. I have the photos to prove it. Except she’d kill me if I shared them. And you still want the recipe, right? 😉

Some people love it. Some people don’t get it. I hope you love it!

Border Dessert 3
Carrot cake is one of the first types of cakes I ever baked. It’s also one of my family’s favorite cake flavors.

Unfortunately many bakeries and restaurants sell dry carrot cake.  And the dryness can’t be hidden by the super sweet frosting that doesn’t even taste like cream cheese.  It makes me sad.

What makes me happy is this super moist carrot cake full of crushed walnuts and golden raisins topped with a creamy frosting that gets just a touch of warmth from the curry.

It’s like a hug for your tastebuds.

And just look at that glorious cascade.

Carrot cake collage Read more