In honor of Germany’s recent World Cup win we made Black Forest Cupcakes.
Black Forest cake is the quintessential dessert of the southwest Germany home to Schwarzwald (yes, Black Forest in German). It’s known as the setting for many of the Brothers Grimm’s collected fairy tales with its rolling hills that dip into valley towns and farmland along with crystal-clear lakes. To sample some of the areas culinary sweets we visited the Alemannen Hof along the banks of Lake Titisee.
The traditional Black Forest cake has a slim, spongy chocolate cake that’s enveloped by fresh, whipped cream that’s dotted with cherries that have been soaked in liquor. Since I don’t drink alcohol opted for a slice of thick, creamy fruit torte while my teen had the apple crumb cake and my youngest the apple strudel. Still, the flavors of dark cherries, chocolate, and whipped cream was one I wanted to play around with once I was back stateside. And with the German soccer team’s win it was the perfect excuse.
German cakes tend to be drier than American confections so I made my cake batter moister but tried to pump up the cherry flavor by using both chopped dark Morello cherries and the juice from the cherry jar (available at Trader Joe’s) in both the cake and the frosting. I also made another addition – fruit vinegar. The combination of cherry juice and a dash of sourness from the vinegar in the frosting cuts the sweetness and gives the cupcakes a more complex, rich flavor.
Servings: Make 24 regular-sized cupcakes
2 cups all-purpose flour
1 tsp. salt
1 tsp. baking powder
2 tsps. baking soda
2 tsp. black cocoa powder (opt.)
3/4 cup cocoa powder
2 cups sugar
1 cup vegetable oil
1 cup unsweetened red grape juice, dark cherry juice (like Trader Joe’s Dark Morello Cherries), or hot coffee
1 cup milk
1 tsp. vanilla
1/2 tsp. almond extract
1/2 cup dark morello cherries
1/2 cup dark chocolate chunks or semi-sweet chocolate chips
1 stick (1/2 cup) real butter, at room temperature
6 cups powdered sugar
1 tsp. salt
1/4 cup milk
1/4 cup dark morello cherry juice
1/2 tsp. fruit vinegar (opt. like raspberry)
2 tbsp. finely chopped dark morello cherries
1 tsp. vanilla extract
1/2 tsp. almond extract
- Preheat the oven to 350 degrees Fahrenheit. Line your muffin tins with paper muffin wrappers.
- Combine the flour, salt, baking powder, baking soda, cocoa powder, black cocoa (if using), and sugar in a large bowl.
- In another bowl, use a blender to combine the vegetable oil, morello dark cherry juice, milk, eggs and extracts. Once combined add the liquid mixture to the dry ingredients.
- Add the cherries and chocolate to the mixing bowl and blend until fully combined.
- Lightly coat the muffin papers with cooking spray before adding 2-3 tablespoons of batter to each one.
- Bake for about 20-25 minutes or until a toothpick inserted into the center of the cupcake comes out clean.
- Cool in the refrigerator.
- In a mixing bowl whip the butter until smooth.
- Alternate adding 2 cups powdered sugar and a little bit of milk and the extracts until the frosting starts to become thick.
- Then, add the dark cherry juice gradually. Once the frosting is almost to the right consistency add the fruit vinegar to give the frosting a hint of tartness (opt.).
- Whip in the finely chopped cherries if you’re using them.
- Place the frosting in the fridge for 30 minutes to firm and then frost the cupcakes.
I use a french tip attachment to my pastry bag to swirl the frosting on top of each cupcake (using a knife is fine, too). Dust with cocoa powder and a chocolate chunk.
We made two types of taquitos last night – shredded beef and mashed potato. Guess which ones got gobbled up first?
The crisp outside of corn tortilla pairs perfectly with the smooth filling of the mashed potato. Plus, you can pump up the potatoes with whatever flavors your family likes – chopped green chiles, corn, loads of cheese, fresh cilantro… Yes, if you have leftovers in the fridge this is the time to dig through and add in a few to your mashed potatoes before you roll them into the corn tortillas.
A few taquito-making tips:
- Don’t overdo it on the filling or else your taquitos will explode (yes, hot oil and filling all over!) when you fry them
- Use a cast iron pan, if you have one, to heat the oil and then fry your taquitos – cast iron pans hold in the heat better than other types
- Frying isn’t the only way to get your taquitos crisp you can also bake them at 375 degrees Fahrenheit on baking sheet coated with cooking spray (they won’t get quite as crisp)
- Try flour tortillas (called flautas when they’re rolled and fried like this) instead of corn
- Get your kids involved – they’re usually great at rolling taquitos
Servings: 15 taquitos
3 medium-sized potatoes
1 1/2 tbsp. butter
1 tbsp. milk
1 tbsp. fresh chopped cilantro, opt.
1 cup shredded mozzarella cheese
1/4 tsp. cumin, opt.
15 corn tortillas
Oil for frying
- Peel potatoes and cut into bite-sized pieces and add to a pot of salted water.
- Place the pot on the oven and bring the water to a boil. Cook potatoes until soft.
- Using a hand-held blender, whip together the potatoes, butter, and milk. Add salt and pepper to taste (and cumin, cilantro if you’re using them). Blend until smooth.
- Over medium-high heat either on a gas grill top or a skillet, toast the corn tortillas and then immediately put them into a tortilla warmer or wrap them in a clean kitchen towel. This steams the tortillas and softens them so they’re more pliable.
- Spread 2 tbsp. potato mixture onto the steamed corn tortillas. Roll up the tortillas starting with one end and working to the other.
- Place the rolled tortillas on a plate while you finish preparing the rest. Finish rolling all of the tortillas.
- In a heavy-bottomed pan bring about 1/4″ oil to medium-high heat. Place the taquitos 5 at a time in the hot oil with the seam side faced down.
- Fry the taquitos until crisp and then flip to the other side – about 3 minutes. Cook on the other side for 3 minutes.
- Remove the first set of tortillas and cook the other two batches.
- Serve covered with cheese, shredded lettuce, salsa, and chopped tomatoes.
One of my favorite Lebanese restaurants churns out smooth, creamy hummus that’s unlike anything I’ve been able to make at home. Until now. The secret I’ve found is foregoing the canned chickpeas – you know, the ones that smell like cat food when you open them?
In playing around with making hummus from scratch I discovered that I was usually adding extra ingredients – more and more garlic, olive oil, and seasoning to cover up the tin taste of the canned chickpeas. When you make hummus from dried beans there’s no off taste to cover up, the beans are flavorful all by themselves. Making hummus with dried chickpeas doesn’t involve many more steps, just a little more planning. Plus, a bag of dried chickpeas costs a lot less than buying cans!
Tips for hummus success:
- Don’t use flavored olive oil – I tried with with garlic oil and the flavor overpowers the chickpeas
- Do blend in extra ingredients, like roasted red pepper, once you’ve made your hummus (although the plain variety is the best when you make it from dried beans)
- Hummus becomes fluffier in texture on day #2
- Chickpeas cook more evenly in a smaller crockpot but go ahead and use what you have on hand
- Do double or triple this recipe!
Yield: 1 1/4 cups
1 cup dried chickpeas (usually available at the grocers either by the canned beans or in the Mexican food section)
1/4 cup extra virgin olive oil
2 tbsp. tahini (in a pinch you can substitute 1 tbsp. peanut butter plus 1/2 tbsp. each more olive oil and more reserved liquid)
1/2 clove garlic or 1/2 tsp. garlic powder
1-4 tbsp. reserved liquid from the beans
1/2 juice from a fresh lemon
1/2 tsp. ground cumin
1-2 tsp. salt (sea salt, preferred)
- Place the dried chickpeas in a crockpot and cover with water – about 1″ above the beans. Soak overnight.
- Rinse the chickpeas and empty the water from the crockpot. Place the rinsed chickpeas back into the crockpot and cover again with water – about 1″ above the beans. Cook on high for 4-5 hours or until the beans are tender (it’s okay to overcook the beans a bit). *Add in 1/2 tsp. salt halfway through cooking.
- Ready the food processor! Drain the cooked chickpeas, reserving the extra liquid.
- Put the lid onto the food processor and place the oil into the dispensing funnel (if you have one; alternatively place the olive oil in with the beans before processing) and pulse the beans until they become mushy.
- Remove the lid and add the tahini and seasonings; blend again. Add salt to taste.
- Adjust the consistency of the hummus with the reserved liquid. If you like a smoother consistency by all means add more – if chunky is your style, you’re done.
- To serve place the hummus, in a bowl and drizzle with extra olive oil and roasted pumpkin seeds or sprinkle with smoked paprika or cayenne pepper. Last night I just put a big pile of hummus on each kid’s plate.
Once a year my mother would make chocolate mousse. It was usually at Christmas time.
Well, it’s not Christmas but for Mother’s Day I thought making mom’s mousse recipe would be a fitting way to celebrate. Right now my mom and dad are living abroad at the moment as medical missionaries so communication is with sporadic emails. For Mother’s Day I’m remembering mom by making her mousse recipe. It’s simple – chocolate, heavy cream, eggs (they’re not cooked). My mom always ordered fresh heavy cream for the milk man. I was able to get mine through a special order from my CSA, Fresh Fork Market.
Prep time: 10 minutes or less
Servings: About 6
6 ozs. semi-sweet chocolate chips
2 1/2 tbsp. water
2 whole eggs, plus 2 egg yolks
1 tsp. vanilla
1/4 cup sugar
1 cup heavy cream
- In a glass measuring cup, melt the chocolate chips with water in the microwave. Whisk until smooth and allow to cool.
- In a blender, blend together the eggs, vanilla, and sugar for 2 minutes.
- Add the cream and blend again for 1 minute.
- Add the chocolate mixture into the blender and blend for another minute.
- Pour the mousse into 6 glass containers (4-oz. ramekins work well).
- Refrigerate overnight and serve with whipped cream and fresh berries.
Ramps look like a cross between a green onion and a leek – but they have a pungent oniony-garlic flavor softened with a hint of sweetness. Also known as wild leeks, ramps are a sign it’s spring!
In my bag from my local CSA (community supported agriculture), Fresh Fork Market, I had a bunch of fresh ramps in need of a home. I paired them with a creamy au gratin recipe.
How do you cook with ramps? It’s easy. Wash them and then slice them thin as you would green onions. Remove any filmy parts that may be coming off the white ends already. For this recipe I used the entire ramp—white and green parts. Time to get cooking!
6 Medium potatoes (Red, Yukon, regular, or a combination)
3 tbsp. butter
¼ cup onion, diced small
1/4 -1/2 cup sliced ramps
3 tbsp. all-purpose flour
1 tsp. salt
¼ tsp. ground pepper
¼ tsp. ground thyme (or 1 1/2 tsp. fresh)
1 can (12-oz.) evaporated milk
½ cup half and half
½ cup water
1/3 cup grated Parmesan cheese
1 clove garlic, diced (opt.)
- Preheat the oven to 350 degrees Fahrenheit.
- Peel potatoes and then slice thin. I used my food processor with the slicing attachment.
- Place the thin-sliced potatoes into a pot and fill with water and a generous helping of salt. Bring to a boil over medium to high heat on the stovetop. Cook until the potatoes are just barely fork tender (about 4 minutes) and drain.
- Coat a 8” x 8” or similarly sized casserole dish with cooking spray. Place the potatoes onto the greased dish. Top the potatoes with the cheese.
- In a saucepan melt the butter on medium-high heat and add in the onions. Saute until translucent (about 4 minutes). Add the ramps and the garlic and sauté for another minute.
- Turn the heat to low and add the evaporated milk and seasonings.
- In a measuring cup, whisk the flour into the half and half and water until fully combined. Slowly pour into the saucepan and gradually bring to a boil stirring constantly. Simmer until thickened (about 3 minutes).
- Pour the sauce over the potatoes and bake for 25 minutes. Broil the potatoes on high for 3 minutes to crisp the top. Allow the potatoes to sit for 5 to 10 minutes before serving.
Make it a meal—add in cubed ham, steamed broccoli or whatever else you might have leftover in the fridge.
*Tweaked from a recipe for Scalloped Potatoes from Very Best Baking.
For dinner, we’ll often do a big salad–especially now that spring is finally here.
But salads can be boring. And kids know it.
So I like to play with the lettuce, toppings, and dressing to keep my kids asking, Can we have salad for dinner?
Berries–dried or fresh–are a great way to enliven a salad and add a burst of sweetness. I also like to add them into the dressing.
You can make your own vinaigrette from scratch by using equal parts vinegar (or fresh lemon juice) and olive oil along with seasonings such as dried herbs but I usually don’t have time on a weeknight meal to do all that. Instead, I start with a good quality store-bought vinaigrette as a base and then pump up the flavor.
Here’s how to make your own blackberry vinaigrette–this is the perfect starter salad dressing recipe for kids who like to help in the kitchen and are old enough to be trusted with the blender.
Yield: About 1 1/3 cups dressing
1/3 cup blackberries (or any other kind of berry, fresh or frozen)
2 tsp. fresh lemon juice (opt.)
1/2 tbsp. fresh parsley or other fresh herb you have on hand–basil would be fabulous (opt.)
1/4 tsp. ground cayenne
- Place all the ingredients in a blender and puree. Taste and adjust seasonings.
- Drizzle on your salad.
Romaine lettuce or green leaf, topped with grated carrots, pumpkin seeds, cubed cheese like Gouda, thin sliced onion, rotisserie or grilled chicken
When I first approached my kids about having lettuce wraps for dinner I was greeted to a collective yawn. Not so when I mentioned we’d be having lettuce tacos. Sometimes, getting your kids to eat more greens is all in the phrasing.
You can fill your lettuce tacos with whatever fillings you usually use on taco night – or go for something different. We decided on a Thai-themed version.
Thai Taco Recipe
! head Boston or Romaine lettuce*
1 1/2 lbs. chicken breasts, chopped into small pieces
1 tbsp. olive oil
1 clove garlic, crushed
1/2 tsp. cumin
1/4 tsp. ginger
1/4 tsp. white pepper
Dash of cayenne pepper (opt.)
Salt to taste (I prefer sea salt on this one)
Thai slaw (opt.)
1 1/2 cups shredded Napa cabbage
1/2 cup shredded carrots
1 1/2 tbsps. Greek or Italian vinaigrette salad dressing (I use Matsos)
2 tbsps. mayo
Salt and pepper to taste
- Sriracha sauce
- Chopped bell red pepper
- Golden raisins
- Wash and clean the lettuce pieces – try to keep them as large as possible.
- Meanwhile, add the oil to a large saute pan and bring to medium-high heat. Add the chicken to the hot pan and saute until no longer pink. Stir in the garlic and seasonings. Finish cooking through (about 5-7 minutes total, depending on how small you diced the chicken pieces). Remove from pan; squeeze the chicken with the juice from the fresh lime.
- Lay out your DIY tacos with filling ingredients – lettuce pieces, chicken, red peppers, golden raisins, slaw, Sriracha and let your kiddos serve themselves.
*Use Boston lettuce leaves (for softer tacos) or Romaine lettuce (for a stiffer taco)
Last week I bought what was deemed an energy salad from Trader Joe’s — I needed it. I had about 10 minutes to eat something that had to fit as both lunch and dinner during a crazy day. The salad was so good I’ve been making it all week for lunch. Aptly named. The mix of spinach with crunchies like beans, dried fruit, and seeds fill you up and taste so good.
Serving: One, big, yummy salad
1 1/2 cups baby spinach
1/8 cup pumpkin seeds
1/8 cup chickpeas (canned, drained)
1/8 cup edamame
1/8 cup dried cranberries
1/8 cup shredded carrots
1 1/2 tablespoons ginger miso dressing
- Place baby spinach in the bottom of your salad bowl.
- Add remaining ingredients.
A few notes:
- I used shelled edamame seeds that came in a microwave steam bag.
- I bought miso ginger dressing, but you can make your own simple dressing by mixing equal parts olive oil and vinegar and add a little fresh lemon juice, then dried or fresh herbs.
- The leftover ingredients I stashed in the fridge and then added them to other meals for my kiddos – so far the edamame has been a hit.
5 degrees Fahrenheit. That’s the temperature outside–but with the windchill it feels more like -6. Chicken noodle soup time. I’m getting tired of the regular chicken soup as the temperatures continue to slide. To capture a little bit of summer in a bowl, while warming myself up I’ve been making this Mediterranean version.
4 cups chicken broth
2 cups cooked, chopped chicken (hello, leftovers!)
3 carrots, diced
2 celery stalks, diced
1 medium onion, diced
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. paprika (smoked, preferred)
1 10-oz. box Israeli couscous
1/2 cup kalamata olives, pitted and diced
1/2 cup fresh parsley, chopped
1/2 cup crumbled feta cheese
2 tbsp. olive oil
- Prepare the couscous according to package directions. You can use the smaller, more widely available Moroccan couscous but I prefer the larger, Israeli variety.
- Place the 2 tbsp. of olive oil in the bottom of a soup pot to coat. Saute the onions and garlic over medium-high heat until fragrant and the onions translucent.
- Add in the carrots and celery and saute for 2 more minutes.
- Stir in the chicken and saute 2 more minutes.
- Pour the chicken broth into the pot and bring the mixture just to a simmer for 10 minutes or until the vegetables are tender.
- Mix in couscous, parsley, olives, and seasonings.
- Serve each soup bowl topped with feta cheese and fresh squeezed lemon juice.