Saturday, July 6, 2019

Gerbeaud Cake

If you like sweet cake, this is not your cake, move on.  If you like European low sugar type cakes, rich in nuts, this is your cake.  We really liked it.  I am totally going to make it again.  Maybe for a birthday coming up in September. Mwa ha ha.

Gerbeaud Cake 

A Traditional Hungarian Dessert

For the dough: 
1 packet instant yeast 
4 cups all-purpose flour 
½ cup sugar 
1 teaspoon baking powder 
1 egg 
7 ounces butter, melted 
½ cup milk 

For the filling: 
7 ounces apricot preserves 
7 ounces walnuts, chopped 

For the chocolate topping: 
5 ounces dark chocolate 
2 ounces butter 

1. In a medium bowl combine flour, yeast and baking powder. 
2. In a large bowl whisk together egg, warm milk, sugar and melted butter. Gradually stir in flour and yeast mixture and knead until the dough is smooth and not sticky. Cover the bowl with a plastic wrap and place it in a warm place to rise for 30-40 minutes. 
3. Meanwhile, in a medium bowl mix together walnuts and apricot preserves. 
4. Preheat the oven to 355 F. 
5. Line 13x9-inch baking pan with a parchment paper. Divide the dough into 3 equal parts. 6. Lightly dust a working surface with a flour and roll out the first piece of dough to be the size of your baking pan. I used a ruler for convenience. 
7. Transfer first layer of dough into the baking pan and spread half of the apricot-walnut mixture on top. Repeat with the remaining 2 layers of dough. 
8. Pierce the top layer with a fork 10-15 times. 
9. Bake the cake for 25-30 minutes until top is golden brown. 
10. Remove cake from the oven and let it cool. 
11. In a small bowl combine butter and chocolate and microwave in 10-15 seconds intervals until melted. Give it a stir and evenly spread the chocolate on top of the cake. 
12. Chill for an hour or until chocolate is set.

Sunday, June 16, 2019

Cabbage Rice

I have decided that I need to stop buying ingredients.  I love to try new recipes and this often means that I have to buy ingredients to make these recipes, obviously.  But I am talking about ethnic things.  The things that I wasn't educated on how to use or have a wealth of recipes in which to pull from to use it up or make use of it.  Like coconut flour.  I just recently finished it off.  I did not like the recipes necessarily that I used that for and coconut flour isn't exactly on my radar.  I also did not know that coconut flour can be drying.  You cant necessarily just replace it for flour in a recipe.  Tricky tricky.  

This recipe has everything I have in my pantry.  Unless you have Indian spices, this may not be things you have in your spice rack. But you can replicate some of them.  Like the asafetida, a little onion and garlic will nearly create that flavor. The curry leaves although I love them and can snort their intoxicating aroma for hours is not crazy important to this recipe. If you take much else away, it will be a different recipe I am afraid but you fo course can tailor it how you like and make it yours!

Cabbage Rice

2 cups Basmati rice, cooked
2 tablespoon oil
1/4 teaspoon asafetida optional for gluten free
1 teaspoon mustard seeds
1/2 cup peanuts
1/2 teaspoon turmeric
15-20 curry leaves
2 tablespoon ginger grated
4 green chilies minced
8 cups shredded cabbage packed
2 teaspoon salt
2 tablespoon lemon juice
1/2 cup cilantro chopped
3 tablespoon fresh coconut grated

Heat oil, add asafetida and mustard seeds and allow them to pop. This may take 3 to 4 minutes.  Add peanuts and sauté for a minute. Add turmeric, curry leaves, ginger and green chili. Mix everything together and cook until peanuts are golden brown.  Add grated cabbage and salt. Mix again. Add cooked rice and mix everything together.

Sprinkle cilantro and coconut over top before serving.

Sunday, June 2, 2019

Old Fashioned Chocolate Cake with Mint Italian Meringue Frosting

Long time, no see!   I am back with chocolate cake!  Yeah.  Italian meringue seems to be a bit of a pain but it is actually quite easy.  Just get everything ready and it will go super fast.

Old Fashioned Italian Chocolate Cake

3 cups flour
1/2 cup cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 2/3 cup sugar
1 1/2 buttermilk
1/2 cup water
1 cup oil
1 Tablespoon vanilla
2 eggs

Preheat oven to 350°.  Combine dry ingredients, set aside.  In a large bowl mix sugar and oil, beat in eggs, then add vanilla.  Add 1/2 of the dry ingredients to oil and sugar mixture. Combine.  Add buttermilk and water. Combine.  Finally add the remainder of the flour mixture. Pour into well greased and floured pans or into a greased 9 x 13 pan.  Bake at 350° F for about 35 to 45 minutes.  Insert toothpick in center of cake to check to see if it is done.

Mint Italian Meringue Frosting

8 egg whites
1 3/4 cup sugar
pinch of salt
1/2 cup water
1 pound butter
2 teaspoons peppermint extract.
1/4 to 1/2 teaspoon green coloring

In a saucepan pour sugar in.  Drizzle water over sugar evenly.  Do not stir.  Cover and bring to a boil.  Separate all of the eggs, insuring no yolk gets in the white. Place egg whites in bowl of mixer.  When the sugar and water begin to boil place candy thermometer in.  At 230°F, start beating egg whites. When the sugar water reaches 250°F slowly pour into whipped egg whites as the mixer runs.  Continue whipping for 8 to 10 minutes.  Side of mixer bowl should feel cool to the touch when ready to add butter. Add butter a little at a time.  Once all butter is in, add extract and coloring.  Beat until combine.  If it looks curdled just let it keep mixing, it will come back together.

Sunday, December 2, 2018

Zucchini and Pasta with Wine Flavored Cheese

A great dinner that came together quickly, pasta with zucchini and wine flavored cheese.  I didnt want to forget it.  If you dont  have wine flavored cheese, dont even bother.  It is truly what makes it.  Though, probably, if you boil the pasta in wine and wine to the dish, you may get the same effect... I will have to give that a try.

We started a new thing on Sundays here in our family.  We spend an hour together watching videos from You Tube on things that will help us all grow personally.  My kids pooh paw it, well, one of them does but I think it has been a worth while endeavor and so does my husband.  We will keep going with it despite a few protests now and then.  I wanted to share the line up for this week.

Zucchini and Pasta with Wine Flavored Cheese

4 cups shredded zucchini
1 cup onion
2 tablespoons olive oil
handful of cherry tomatoes, optional
1 1/2 teaspoons Italian seasonings*
1/2 teaspoon garlic powder
1/2 teaspoon flaked hot pepper, optional
8 oz shredded wine flavored cheese
1 pound Boiled pasta, I love Fideo, you can just break up your own spaghetti and get the saem effect.

Saute onion and zucchini in oil until tender. Add seasonings and tomatoes. Toss the cooked pasta into the sauteed vegetables. Remove from heat and add cheese and hot pepper flakes.  Serve and enjoy!

*You can use a combination of 1 teaspoon dried basil, 1/2 teaspoon oregano if you are in a pinch.

Sunday, September 23, 2018


Did you ever watch Maangchi on You Tube? Love her vidoes, she's cute, informative and fun.  This is one of  her dishes, well, inspired by one of her dishes.  I did not have the ingredients she had in her tutorial.  I did buy the rice logs frozen at our local Asian market.  I would like to make them some time though.  A future post... 

I did not have the fish cake, the next time I will be sure to add that.  I kind of made my recipe from a  bunch of different ideas on the internet.  Here is a link to one of the recipes.


4 cubes vegetable bouillon (mine)
1 quart water
1 teaspoon kosher salt
juice of 2 limes
2 tabelspoons fish sauce
1 tablespoon sesame oil
1/4 teaspoon white pepper
1 generous teaspoon chili oil
1 tablespoon gochugaru flakes (Korean chili flakes)
1 tablespoon palm sugar
4 large cloves garlic
5 scallions sliced in 2 inch pieces
rice logs

Soak rice cakes in warm water for 10 mins.

In a large pot stir bouillon into water.  Add salt, white pepper, juice of two limes, fish sauce,  chili oil, palm sugar, gochugaru flakes and garlic.  Bring to a boil.  add rice cakes and onion. Bring to a boil again and then reduce to a simmer.  Simmer for 10 to 20 mins until the rice cakes are fully cooked. 

Add the sesame oil, sesame seeds, and green onion then quickly stir. Serve warm.

Tuesday, July 17, 2018


My daughter and I made pizzelles, mainly because we wanted to try our hand at making waffle cones.  And I think we did it.  The problem was that our pizzelle maker is small.  It made a very dinky cone.  Sigh.  I was disappointed because I wanted to show my daughter a do it your self way to make waffle cones.  Note to self, when this daughter is older, buy her a big pizzelle maker.

My husband was so jazzed when he saw the pizzelles.  Every time he sees a pizzelle, he thinks of his grandmother, Marie, who would make a ton of pizzelle at Christmas time and give them to everyone she knew.  He said there would be piles of pizzelles all over the kitchen.  Every counter and shelf would be loaded!


3 eggs
3/4 cup sugar
1/2 cup butter
1 tablespoon sugar
1 3/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder

Beat eggs, sugar, salt and vanilla.  Add in flour and baking powder.  Beat in melted butter.

Coat pizzelle maker with butter or non stick cooking spray.

Pour about a 1/4 to 1/3 cup of batter onto pizzelle base. Close and wait about 3-4 minutes.

Your pizzelle maker is probably different. Adjust accordingly.

These can store for a lont time.  Like a biscotti.  Keep in a tightly closed tin.

Saturday, June 9, 2018

Norwegian School Bread

I made them again.  So delicious.  These I liked a lot more.  Tender and delicious and the cream filling... amazing.  If you don't like the idea of the cream, skip it and just make the buns, so worth it!

I always think of the Norwegian Pavilion at Epcot in Disney when I eat these. 

Norwegian School Bread
Makes 15 buns.

1 2/3 cups milk
1/2 cup unsalted butter
2 1/4 teaspoons dry instant yeast
1/2 cup sugar
4 cups plain flour
1 1/4 tsp ground cardamom

1 egg, lightly beaten

coconut coating:
1/3 cup (50g) pure icing sugar, mixed with 2 tsp water
Desiccated coconut, to coat

creme patissiere:
1 1/4 cups (310ml) milk
3 egg yolks
1/3 cup (75g) caster sugar
2 tbs cornflour
1 tsp vanilla extract

dough: In a saucepan,  heat milk and butter over medium heat, stirring until butter melts. Remove from heat, set aside.

In the bowl of a mixer or in a regular bowl combine all the dry ingredients: flour, yeast, sugar, cardamom. 

Add the cooled milk and butter (should be about 110°F or you are able to hold your finger in it for 10 seconds comfortably). Use your hands to form a soft dough (or the mixer). Knead for 5 minutes or until smooth. Cover with a clean tea towel and set aside in a warm place for 1 hour or until doubled in size.

Take dough out of bowl. Transfer to a lightly floured surface, fold over itself and deflate. Divide dough into 3 and roll each piece into a log. Divide each log into 5 even pieces and shape into rounds.

Place on lined baking sheets or one big one if you have it.  Cover with clean tea towels. Set aside for 30 minutes or until doubled in size. Preheat oven to 395°F.

creme patissiere: Heat milk in a pan over medium-high heat. Whisk remaining ingredients together until smooth. As soon as milk bubbles, pour into yolk mixture, whisking constantly. Transfer mixture back to the pan and place over medium heat. Stir with a wooden spoon for 1-2 minutes until thickened. Transfer to a bowl. Cover surface with plastic wrap and cool completely.

preparing to bake: Press deep indentations in each bun. Using a piping bag fill each bun with creme patissiere. Brush dough on sides and tops of buns with beaten egg. Bake, rotating trays halfway, for 20 minutes or until golden and risen. Cool slightly on wire racks.

coconut coating: Brush buns with icing glaze, then roll in coconut to serve.