dynamic duo #oxogoodcookies

Maple peanut butter pie. Are you familiar with this combination?

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THE day for splurging

Well, I may need to amend that. Perhaps the day after Valentine's Day is the optimum day to go hog-wild, as all of that glorious red- and pink-wrapped candy and chocolate will be on sale. Yippee-ki-yay.

Behold my tower of tastiness!

Personally, I like to indulge on a daily basis, and making this cake took care of those desires for nearly a week.

Kate, the lovely lady responsible for the blog Serendipity, recently reached out to several bloggers and offered to send us some authentic Belgian chocolate if we'd promise to make something truly decadent and post about it on Valentine's Day. It's safe to say that no arm-twisting was needed.


As you've recently learned, layer cakes are usually my favorite type of cake. It's no surprise, then, that I chose to make a German chocolate cake for this event. However, since the chocolate I used was actually Belgian, the name obviously had to be changed to reflect that--it ain't German chocolate cake if you're using Belgian chocolate!

This depicts the proper filling-to-cake ratio, wouldn't you say? Blast--now I'm hungry all over again...

Frankly, you're fortunate to be seeing any cake at all--much of the chocolate that Kate sent went right into my belly. It's dark and deep and delightful--truly tasty stuff.

Now, how shall I begin my description of this dessert? Let's talk about the actual cake part, since that's where the chocolate found its new temporary home (as opposed to its permanent home, my caboose). The layers were light and moist, but not so crumbly that a slice would fall apart. No, the texture was such that the cake was able to support the copious filling that I compelled to add.


The filling. No offense to the chocolate, of course, as it was marvelous in its own right, but the filling was my favorite part. Creamy and rich and laden with coconut and crunchy pecans. It was a true test of self-control to leave the huge bowl of the stuff sitting whilst I made the cake--I could've easily devoured at least half the batch. Indeed, it's the perfect compliment to the delicate and flavorful chocolate cake.

Kate, you're the bee's knees. Thanks for aiding and abetting my splurging. (Incidentally, how fun is that word? Splurge.) Go check out the other chocolate lovers (the links are listed here) and see how they used their bounty!


Happy Valentine's Day, folks, if you care about that sort of thing. If not, happy Anna Howard Shaw Day!

Belgian Chocolate Cake
(a majestic merger based on this cake and this filling)

Cake:
2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon coconut extract
1 cup hot coffee
4 oz semi-sweet Belgian chocolate, a la La Maison Saive, finely chopped (ha--I made ya sing la-la!)

Filling:
4 egg yolks
1 (12 oz) can evaporated milk
1 cup sugar
1/4 cup light brown sugar, tightly packed
6 tablespoons unsalted butter
1/8 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
2 1/3 cups sweetened shredded coconut
1 1/2 cups pecans, finely-chopped

To prepare the filling, first toast the coconut and pecans at 350F until the coconut is browned and the pecans smell nutty. (The timing will be different, so use separate pans.) Next, whisk the egg yolks in a medium saucepan and gradually whisk in the evaporated milk. Add the sugars, butter, and salt and cook over medium-high heat, whisking constantly, until the mixture is boiling, frothy, and slightly thickened, about 6 minutes. Transfer this mixture to a bowl and whisk in the vanilla and coconut extracts. Then stir in the coconut. (Pecans are stirred in just before cake assembly.) Cool until just warm, cover with plastic wrap, and refrigerate until cool or cold, at least 2 hours or up to 3 days.

For the cake, first make sure that your oven is preheated to 350F and prepare two 8″ cake pans. (I actually used an 8" and a 10" to achieve that staggered look and had to deal with the batter division and baking time accordingly.) You can go all-out by lightly oiling, lining the bottoms with parchment, oiling again, then lightly dusting with flour, or you can just skip the parchment as I did and simply grease and flour--it worked out fine.
In a small bowl, pour the hot coffee over the chopped chocolate and stir until the chocolate melts. Let cool a bit.
In a medium bowl, mix the flour, baking soda, baking powder, and salt. Whisk a few times to blend well.
In a larger bowl (we have a real Russian nested doll thing going on here, don't we!), beat together the eggs, milk, oil, and extracts. Add the chocolate-coffee mixture (assuming you haven't poured it down your gullet) and beat well. Finally, slowly add the dry ingredients and beat at medium speed for 2-3 minutes.
Split the batter evenly into the prepared cake pans and place them in the oven to bake for 40-45 minutes or until a wooden skewer inserted into the center is clean after removed.
Cool the layers in the pans on a rack for 15 minutes, then remove them and cool on the racks completely.

To assemble the skyscraper of splendor, first add the chopped pecans to the filling and mix well. Then simply slather half onto one layer of the cake, nestle the other cake layer on top of that, and spread the remaining filling onto the tippy-top. You should have plenty, assuming you were able to resist eating it by the spoonful...

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a slab of buttered cornbread a day...

...makes one healthy, wealthy, and wise.


Or am I getting my adages mixed up?

I may have mentioned before that my grandpa has eaten a piece of cornbread with his lunch every single day for as long as I've known him. Sometimes he even has some for supper too. Needless to say, it's something my grandma can make with her eyes closed and one hand tied behind her back whilst adamantly quizzing me about any men in my life.

This isn't your fluffy, cake-like, sweet, Yankee-fied (no offense intended) version. Rather, it's classically Southern, with a crispy, crunchy, crusty exterior and crumbly, coarse, super butter-absorbent interior, perfect for sopping up whatever meat or bean or vegetable juices might be pooling up on one's plate.


There are two requirements for Grandma's recipe: a cast-iron skillet and shortening. It's just not the same without those components.

As I mentioned above, sometimes my grandpa has a second piece of cornbread for supper. He doesn't slather this one with butter, though, oh no. This one he crumbles into a glass of cold milk. Have you tried this? Grandma calls it "cornbread milk"--pretty aptly-named, am I right? I must say, it's pretty amazing. Be sure to let the bread get soggy and flavor up the milk--you won't regret it.


I'm contributing this recipe to Laura from The Spiced Life for her wonderful event Grandma's Recipes, which spotlights recipes passed down to us from our grandmothers. Isn't that a great idea?


Any recipe we've been lucky enough to learn from these women is undoubtedly a keeper.

Frannie's Fine and Fabulous Cornbread
(I made a half-batch, which is why mine's so thin)
1/3 cup shortening
2 cups self-rising cornmeal
1 egg, slightly beaten
scant 2 cups milk

Spray an 8-inch cast-iron skillet with nonstick spray, toss in shortening, and place into an oven preheated to 450F.
In a large bowl, combine the cornmeal, egg, and milk; mix until combined. Remove melted shortening from oven and pour into mixture; stir until blended. Pour batter into the skillet and bake for 30-35 minutes, or until golden brown on top. Turn out onto a plate, slice, serve, butter, and consume.

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oatmeal cookies in a different form

I like oatmeal raisin cookies--it's easy for me to convince myself that they're healthy. Plus, it seems like they're always redolent of cinnamon, which can never be bad.


What if I could have the same pseudo-health benefits and cinnamon aroma in half the time and with less than half the effort? Win-win.

It's time again for Taste & Create, the blog event in which bloggers get paired up and must make a dish from each other's recipe archives. My partner for this go-round (XVII) was Stef from Cupcake Project. I was actually paired with her once before, and I attempted to replicate her Sweet Potato Casserole Cupcakes. They were delightful, as are all of her clever and creative concoctions.


This time, I picked her Oatmeal Raisin Cupcakes with Maple Glaze. Isn't the very idea of it pure brilliance? I can't believe I haven't come across it before.

I made absolutely zero changes to her cupcake recipe, and they couldn't have come out better. I just love when the aroma of cinnamon fills my apartment. The texture of the cupcakes is quite unique, and I suspect that the vinegar has something to do with that--after all, it's not a common cupcake ingredient. They're soft and pillowy and just break down right in your mouth, but at the same time, there's a bit of a chew from the oats. Nice.

Stef used maple extract in her glaze, and instead of buying some, I used a different recipe. Although I'm sure the original glaze is good, I thought this one was completely perfect--it was extremely tempting to just take the mixing bowl and spatula, have a seat, and revel in its tastiness.


Great recipe, Stef--you're a superstar!

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coriander, turmeric, cumin, fennel

Curry. How do I put this delicately?


It turns my stomach. It makes my nose wrinkle in disgust. I'm just not crazy about it.

I can honestly say that I wasn't giving the flavor of curry a fair chance until this latest round of Taste & Create (XVI). (I'm stubborn like that.) I was fortunate enough to be paired with the hostess herself, Nicole of For the Love of Food. Folks, this gal has been blogging since 2003, so you can only imagine how many stellar posts and recipes are contained within her blog.

I went all the way back to 2007 and found an interesting post about Curry Apple & Carrot Soup. I was intrigued because Nicole confessed to not particularly caring for curry until she tried this soup. So, if anything was going to bring curry around for me, this would probably be it.


I gave it a shot. I made it a bit thicker than she did and added some red pepper flakes just for fun. It's creamy, kinda sweet, and the curry flavor that I was so afraid of wasn't overwhelming at all. Although I'm certainly not gonna become curry's #1 fan any time soon, I'm glad I gave it a shot and found that it's really not as bad as I thought.

What else did I find? Fluffy buttermilk biscuits, homemade ketchup, and a hearty black-eyed pea stew. And that's just naming a few. Simply put, Nicole, you do good work.

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"...the answer invariably comes back: cinnamon."

"Cinnamon takes a back seat to no babka. People love cinnamon. It should be on tables at restaurants along with salt and pepper. Anytime anyone says, "Oh this is so good, what's in it?" The answer invariably comes back, 'Cinnamon.' 'Cinnamon.' Again and again. Lesser babka?? I think not."


Amen, Jerry. And amen.

Two Seinfeld references in a row? What's wrong with me? Nothing a little cinnamon can't cure. It's time for the Cinnamon Celebration round-up. I received 37 entries appropriate for any and every type of cinnamon craving you might have. We'll start with the desserts first:

Sophie from Flour Arrangements made a glorious treat that would be suitable for just about anyone--Gluten- and Lactose-Free Cinnamon Dulce de Leche Cake:


I got a gorgeous Maple-Glazed Apple Cake from Lindsey of Noodle Nights and Muffin Mornings:


Butterball, the gal responsible for the fabulously-titled blog A Butter World, made Sugar & Spice & Everything Naughty Pastry Hearts:


I think chocolate and cinnamon is a wonderful combination, and Nuria from Spanish Recipes agrees. Here's her Bizcocho con Chocolate (Chocolate Cake):


The Peanut Butter Boy, also known as Nick, brought back his Pumpkin Pie Peanut Butter Pudding, and I, for one, am very happy about it:


How does a Fig and Chile Chocolate Cake with Cinnamon Ice Cream sound? Vera of Baking Obsession has concocted a wonderful recipe and the presentation is nothing short of extraordinary:


Judith from Shortcut to Mushrooms was inspired by a book to make her Dim and the Dark Cookies:


Karen, the DomesticMuse, raises a good point--why aren't there Apple Brown Bettys all over the place? They're wonderful:


Ivy of Kopiaste contributed a unique and undeniably appetizing treat--Glyko Milo:


Although these Chewy Ginger Wedges from Peggy of The House of Kent are ginger-centric, they still honor cinnamon:


Kat from A Good Appetite also knows a thing or two about the pairing of chocolate and cinnamon. Take a gander at her Dark Chocolate Azteca Cupcakes with Cinnamon Buttercream:


There's no denying that apples and cinnamon belong together, and Gayle from Pastry Studio provides wonderful proof of that with her whimsically-named Apple of My Eye:


Here's another apple delight from MaryBeth of Dunkin Cooking the Semi-Homemade Way--Apple Footballs:


Donna of My Tasty Treasures sent in something I've never made myself, but would love to try--Baked Churro Munchies with Warm Chocolate Dipping Sauce:


Cinnamon makes a perfect compliment to the fruits in Abby's Orange & Cranberry Torte. Check out her blog Eat the Right Stuff for the wonderful recipe:


Jeanne, brilliant author of CookSister, contributed a glorious Spiced Pear Apple Pistachio Crisp, perfect for any day:


Here are two sensational creations sent in by Navita of Zaayeka. First, we have Sesame Sepculaas, which are completely new to me but look irresistible:


Her other treat is Vegan Banana Chocolate Bread, which can and should be enjoyed by all:


Marjie from Modern Day Ozzie and Harriet put a twist on a classic cake with her Meringue-Topped Spice Cake:


The last dessert-type dish was sent in by Sweatha of TastyCurryLeaf, and what do ya know--it's my favorite cookie. Here are her Snickerdoodles:



How about a couple of entrees? After all, meat likes cinnamon too.

First, Julia of Grow. Cook. Eat. made an interesting beef dish called Adina Kebabi, and it looks great:


Sylvie from Rappahannock Cook & Kitchen Gardener also paired cinnamon with beef. Here's her savory Red Cooked Beef with Sweet Potatoes:



I call these the breakfast beauties:

Lisa of The Cutting Edge of Ordinary has a marvelous recipe for Cinnamon Biscuit Rolls, the ultimate breakfast treat:


Here's that lovely apple again--OhioMom from Cooking in Cleveland made some beautiful Apple Cinnamon Twists:


Katie from Salt and Chocolate sent in her Baked Oatmeal, a delicious, convenient, and completely wonderful dish:


If you want a good laugh and also appreciate the wonder that is cinnamon toast, check out The Blonde Duck's ode on her blog A Duck in Her Pond:


You absolutely can't go wrong with a batch of Apple Cinnamon Muffins from Lori of Lori's Lipsmacking Goodness:


More muffins? Giz of the ever-delightful Equal Opportunity Kitchen made an all-time favorite--Donut Muffins:


Krysta, the evil chef mom and goddess who helped introduce me to Vietnamese cinnamon, began her bread-baking endeavors with this stellar Cinnamon Crumb Surprise:


Julia's back again with a different take on Cinnamon Rolls. I personally can never get enough:


It's time for a little chocolate--here are Elle's Mexican Hot Chocolate Muffins as seen on her most enjoyable blog, Elle's New England Kitchen:


Laura from The Spiced Life made cookies for breakfast, which is a-okay by me. Look at her Cinnamon Pumpkin Oatmeal (Breakfast) Cookies:


One final batch of my favorite breakfast--these Vanilla Pudding Cinnamon Rolls were created and enjoyed by Psychgrad of Equal Opportunity Kitchen:



Miscellaneous magic:

Ashley, the Culinarywannabe, made a lovely Breakfast Granola full of fruits and nuts:


Deeba of Passionate About Baking took her granola one step further and made Blueberry Oat Walnut Granola Bars:


Here's a recipe for an Apple Compote with Cinnamon, Vanilla, and Ginger Infusion from Olga of Olga's Recipes. Sounds marvelous, right?


Last but certainly not least, we have one more batch of granola a la Cathy of Where's My Damn Answer--here's her Cranberry & Mixed Nut Granola:



That's a lot of cinnamon goodness in one place. I can barely handle it all.

So, I guess you're wondering who won the shtick of Vietnamese cinnamon, am I right? Drumroll, please...

Laura! Congratulations! Not only do we share a love for "Friday Night Lights" and all things Whedonesque, but we also both appreciate the special spice known as cinnamon. Send me your info, and I'll send you some of the best stuff on Earth.

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