‘Desserts’ Category

  1. Spicy Chocolate Cake

    November 7, 2010 by Tarrant Figlio

    For my mother’s birthday, I knew I wanted to make a cake for her. I wanted to make a cake from her childhood, but not one of her grandmother’s cakes. Those cakes really rock and I share those recipes from time to time. I wanted something a bit different though, so I chose a classic Coca-Cola cake (a southern favorite). Yes, we had a theme.

    I tweaked it a bit though to give it a modern flavor and blended it into one of our family’s favorite ways to have chocolate. Variously called Mayan Chocolate, Aztec Chocolate, or Mexican Chocolate, I added a bit of chipotle and cinnamon to give it an updated flair. Since, I doubt the Mayans or Aztecs made cakes with marshmallows and soda–I will abstain from giving it a false designation–though we had quite the discussion of the creation story that involved “Coca-chautel”.

    The crust came out quite firm and if you want it spicier–add more chipotle. I use the dried chipotle “minicubes” available at our grocer. One cube is said to equal one chipotle. If you don’t have the cubes–use ground chipotle pepper–probably about a teaspoon of ground chipotle pepper and 1/2 tsp salt.

    Spicy Chocolate Cake

    2 cups all purpose flour
    1 1/2 cups sugar
    3 tablespoons cocoa
    1 cup Coca-Cola
    1 cup butter
    2 cups marshmallows
    1 cube chipotle seasoning
    1 teaspoon cinnamon
    2 eggs beaten
    1/2 cup buttermilk
    2 teaspoons baking soda
    1 teaspoon vanilla

    Preheat oven to 350.

    Mix flour and sugar together in large bowl. In saucepan melt butter, and mix with cocoa. Add Coca-Cola, cinnamon, chipotle cube and marshmallows and stir until melted and well blended. Add to flour/sugar mixture and mix well. Beat eggs together with buttermilk, baking soda and vanilla. Add to mixture in large bowl.

    Pour into WELL-GREASED bundt pan and bake for 45 minutes.

    Note: My well-greased didn’t work so hot, I missed a side of the pan and it stuck, so you got a lovely picture of the pretty half of the cake.

    Category Cake, Desserts | Tags: | No Comments

  2. Sweet Potato Pecan Pie

    November 5, 2010 by Tarrant Figlio

    Earlier this month, BlogHer asked members to vote on Sweet Potato or Pumpkin Pie. Many people voted with Sweet Potato (I think the vote was pretty evenly split last time I looked) or mentioned Pecan Pie in the comments.

    This pie allows you to have both sweet potato and pecan pie at the same time. Think of all the nice nutrients in there too.

    Sweet Potato Pecan Pie

    1 1/2 c. pureed fresh (boil then peel) or canned (not in heavy syrup!) sweet potatoes puree in blender or food mill
    2 eggs
    3/4 c. sugar
    1 tsp ground cinnamon
    1/2 tsp. ground ginger
    1/4 tsp ground cloves
    1/4 tsp nutmeg (original recipe doesn’t call for this but we put it in all sweet potato or pumpkin dishes)
    1/2 tsp. salt
    1 1/4 c. milk
    1 unbaked pie shell
    1/2 c. chopped pecans.

    In large bowl beat eggs. Stir in sweet potato puree, sugar, spices and salt. Blend in milk. Pour into pie shell. Sprinkle with pecans. Bake in 400 degree oven 50 minutes or until knife inserted halfway between center and edges comes out clean.

    (Recipe adapted from Homemade Snacks-How to eat better when you eat on the run, Nell B. Nichols. 1976.)

    Category Desserts, Pastry, Recipes, retro food, Vegetables | Tags: | 2 Comments

  3. Pioneer Apricot Prune Pie

    November 4, 2010 by Tarrant Figlio

    As I may have mentioned elsewhere, fiber is a big deal in this house and getting enough into my mother is tricky. She eschews whole grain bread, most fiber filled veggies except in tiny portions. But she does like prunes–now called Dried Plums these days.

    This recipe packs in the prunes and apricots both full of fiber. It is also lacking in much added sugar so it doesn’t send her blood sugar sky high as long as I don’t give her a big slice. I don’t sprinkle with powdered sugar as the author suggests pioneer women did OR use the 1 qt of vanilla ice cream as topping. It is lovely and rustic on its own. Easy-peasy fiber and Mama thinks it a treat.

    I find you need to use less water with today’s moister dried prunes and apricots for the boil and simmer part.

    Pioneer Apricot Prune Pie

    1 12 oz pkg pitted prunes
    1 cup dried apricots
    1 tablespoon grated lemon peel
    3 cups water
    3 tablespoons cornstarch
    1/2 cup water
    1/4 cup sugar
    1 teaspoon ground cinnamon
    1 baked pie shell

    In saucepan combine prunes, apricots, lemon peel and 3 cups water. Bring to a boil. Reduce heat and simmer, covered, 15 minutes.

    Blend together cornstarch and 1/2 cup water. Add to fruit mixture. Cook, stirring constantly, until mixture thickens and bubbles. Stir in sugar, cinnamon and salt.

    Cool. Spread into pastry shell and chill. Makes 8 servings.

    (Recipe originally from Homemade Snacks–How to eat better when you eat on the run, Nell B. Nichols, 1976)
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    Category Desserts, Fruits, Pastry, retro food | Tags: | No Comments

  4. Baked Apples–EASY

    October 13, 2010 by Tarrant Figlio

    I am a lazy mom when it comes to desserts. That’s why I had a child who bakes. Ok, not really, though her baking skills are a plus.
    I do love baked apples though and love this time of the year when baking apples are found in abundance.

    This recipe is super easy, has no added sugar, provides a reasonable serving AND you don’t have to have a corer to make it.

    4 small baking apples
    2 tablespoons chopped walnuts (skip them and double the raisins if you can’t have or don’t like nuts)
    2 tablespoons raisins
    1 teaspoon cinnamon

    Cut apples in half. Hollow out the core. Place in baking pan. Combine nuts, raisins, and cinnamon in a small bowl. Stuff into apple hollows. Cover and bake at 350 for 30 min. Serve warm or chilled. Makes 4 to 8 servings.

    Category Desserts, Fruits, retro food | Tags: | 2 Comments

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