Angel Food Cake with Chocolate Whipped Cream

I don't know about you, but week-long birthday celebrations are always OK in my book.

Mr. Vittles is old .. I mean, thirty years-old as of Saturday, and we had multiple celebrations this year in his honor.

The first was last Saturday, the 18th, where two amazing things happened- one, I was actually able to surprise my husband with a party at an art gallery.

And two, I convinced him to step foot in said art gallery.

Ok, so it was only under the guise of attending my friend's parents' surprise 40th anniversary party... but he went there nonetheless.  (FYI, an art gallery is a perfect venue for a party - it's a big empty room that's already been decorated for you!  Especially if you find a fabulous, non-stuffy place like this one.)

Mr. V is a tough one to keep secrets from, though.  He is not only very smart but very nosy.  Not that I don't have a little Curious George in me too, but this is a difficult trait to work with with when you're trying to plan a party right in front of someone without them knowing.

Thankfully he works almost twice the amount I do (yes, I have a full-time job) so I was able to do most of it when he wasn't home.  Everything else I was able to do out in the open because he thought I was helping my friend.

Bwah hahahaha!

So the good news is that he was super surprised, but the bad news is that I have broken all trust in our marriage.

!!

Kidding.

I think?

But either way, we had a fabulous night filled with good friends, close family, delicious food & desserts, and lots of alcohol.  Then, when the formal party was over, a group of us went to a bar, stayed up way past our bedtime (not that that's saying much for Mr. V and I), and some of us even passed out in a pile of spilled cookies in the hotel room.

What could be better than that?

Devon Vittles put it best when she said "If your 30th birthday party is any indication of how much fun you are going to have in the next decade, I'd say you are all set."

Insanity.

Anyway, since I purchased a cake for the party, I decided I should make the V Man's favorite cake on Friday.  But his actual birthday (September 25) was spent in Cape May celebrating the marriage of our friends Bryan and Pauline, so he has barely had a chance to eat any of this cake yet.

It's probably not as good as when his mother or Nana Vittles makes it, though - it's my first go-around and Nana "wings it" so I had no real measurements to accompany the list of ingredients.

It's also slightly painful for me to cover a virtually fat-free cake in an entire pint of whipped cream & melted chocolate - especially since, like these flourless chocolate cookies, angel food cake is made almost entirely of sugar.

So between you, me, and the entire internet community (which includes my mother-in-law who reads this blog religiously)-

I made my cake with less whipped cream & glaze than my in-laws do.  

(Ahh! I thought lightening might strike me down as I typed that but I seem to have all my limbs & mental facutlies, so I guess we're all good.)

Mr. V... was none too happy to hear this.

Maybe that's why the cake was still sitting in the fridge untouched until about an hour ago?

He claims he was waiting for candles and a song.  He also says that he's going to tell my dad on me (?) because not only did I refuse to sing to him, I did not do the Birthday Dance of Joy that is customary in my family.

I pointed out that I already gave him a cake with candles and sang 'happy birthday' at his party, but there's no reasoning with him.

And to think I voluntarily agreed to an eternity of this abuse!

Luckily he was able to get the full-fat/full-deliciousness version, complete with song and candles, at his final celebration yesterday (courtesy of Pammy Vittles).  So all is right in the world, and it's a happy birthday indeed :)

Now if you love sweets on top of sweets like Mr. V, just double the whipped cream and glaze amounts below for one angel food cake - you will also want to cut the cake into 3 layers rather than two to make room for the extra whipped cream!

Angel Food Cake with Chocolate Whipped Cream

• 1 angel food cake (either made from your favorite recipe or purchased from a store)
• 8 oz. heavy cream
• 3 T. unsweetened cocoa powder
• 1/4 C. - 1/2 C. powdered sugar (depending on how sweet you like it)
• 1/2 t. vanilla extract
• 2 T. butter
• 1 oz. baking chocolate (I used semi-sweet)
• 2 T. milk
• 1/4 C. powdered sugar, plus more as needed for desired consistency

Cut completely cooled cake horizontally to create 2 layers.  Place bottom layer on plate.  In medium bowl, combine heavy cream, cocoa, vanilla, and 1/4 C. powdered sugar.  Whip with whisk attachment on a mixer until stiff peaks form, about 4 minutes.  Spread whipped cream over bottom layer of cake, and replace the top layer of the cake.

In a separate medium, microwavable bowl, combine butter and baking chocolate.  Melt together in 10-15 second increments, stirring after each until smooth.  Add milk and 1/4 C. confectioners sugar, and mix until combined (I used a hand mixer here, still fitted with whisk attachment, for convenience).

Add more confectioners sugar if needed to reach desired consistency.  Pour glaze over the top of the cake, allowing to drip down sides.  Serve immediately, or refrigerate to serve cold.  Refrigerate any leftovers.

Family Recipe, Origin Unknown

Pumpkin Whoopie Pies with Molasses Cream Cheese Filling

I had all intentions of posting something fun for you tonight.

However, its already after 10PM and I just helped Mr. Vittles write a (glowing) cover letter for a job application.

My creative juices are all tapped out.

:(

Luckily, my creativity was flowing the night I made these whoopie pies - so I guess we'll just have to live vicariously through that memory.

I got the recipe for the cookie part from Joy of Baking, and the filling is just an original recipe that I made to  complement the pumpkin.

Mr. V said the whoopie pies tasted like pumpkin bread (one of his absolute most favorite things) with whipped cream icing.

Or in other words-heaven.

Pumpkin Whoopie Pies with Molasses Cream Cheese Filling

Cookies:

• 2 C. all purpose flour
• 1 1/4 t. baking powder
• 1 t. baking soda
• 1 t. cinnamon
• 1/4 t. ground ginger
• 1/8 t. ground cloves
• 1/2 t. salt
• 2 large eggs, room temperature
• 1 1/4 C. light brown sugar
• 1/2 C. canola oil
• 1 t. vanilla extract
• 1 C. canned pumpkin

Preheat oven to 325 degrees, and line two baking sheets with parchment paper.  In a large bowl, whisk together all dry ingredients (flour through salt) and set aside.

In separate bowl of electric mixer, beat eggs & sugar til light & smooth, about 2 minutes.  Beat in oil, vanilla, and pumpkin.  Add flour mixture & beat until just incorporated.

Using a small ice cream scoop (if you want large pies) or a small cookie scoop (for bite-sized pies), place mounds of batter onto prepared sheets 2" apart.  Using a metal or rubber spatula, slightly flatten the mounds and spread into a circle shape.  (The cookies pretty much hold their shape in the oven so you want them to be as uniform as possible going in!)

Bake 15-18 minutes (for large size, or 10-12 minutes for small) or until toothpick inserted in middle comes out clean.  Remove from oven & cool a couple minutes on sheet, then transfer to wire rack to cool completely.

When cookies are cool, prepare Molasses Cream Cheese Filling:

• 6 T. butter
• 6 oz. cream cheese
• 1 1/2 C. confectioners sugar
• 1 t. vanilla
• 1/4 t. cinnamon
• 1 T. molasses
• 1 T. milk

Cream all ingredients together until light & fluffy.

Spread a layer of filling to desired thickness onto the flat side of one cookie.  Lightly place a matching cookie flat side down on top of the icing, and twist gently to evenly distribute filling.

Makes about 9 large pies, or 18 bite-sized ones.

Cookie recipe from JoyofBaking.com, filling recipe original

Sweet Yellow Cornbread

Ok.  So I can't leave you hanging with the cornbread recipe.

The turkey chili needs it... like the Giants are going to need some serious 'rooting' this Sunday night when they play Indianapolis.

You promised, remember?  I'd give you the cornbread and you'd wish for my team to make it to the Superbowl.

But the season just started so we're gonna have to take this one game at a time. 

Manning vs Manning, how utterly exciting!

C'mon.  Your chili told me it was lonely....

Chili & Cornbread. 

Manning & Manning.

   

Travis Lindquist/Getty Images found on Yahoo! Sports                

 

Mr. V is a Dolphins fan (I married him anyway) but he was reading an article with this pic from the last time Indy played NY & noticed the brothers have the SAME look on their faces!  

Gonna be a crazy game.

At least I know which Manning you'll be cheering for.

Anyhoo... this cornbread recipe is actually from the back of the cornmeal package.

I'll (sadly) admit that I used to make the Jiffy brand out of the box for convenience sake - but I started noticing it had a strange aftertaste.  Not to mention it probably has hydrogenated oils and all that bad stuff you're not supposed to eat.

The one thing I do like about the Jiffy cornbread is that it's sweet.  Like cake.

Mmmm.  Cake with dinner.

So I used Indian Head's suggestions for making their original recipe moister and sweeter.

Slightly more work for a cornbread that's waaaay better than anything out of a box!

Sweet Yellow Cornbread

• 1 C. yellow corn meal 
• 1 C. flour
• 1/2 C. sugar
• 3 t. baking powder
• 1 t. salt
• 1/2 C. oil
• 2/3 C. milk
• 2 eggs, beaten

Preheat oven to 400 degrees.  Combine corn meal, flour, sugar, baking powder, and salt in a bowl.  Mix oil, egg, and milk together and add to dry ingredients with a few stiff strokes.  Beat only until combined.  Bake in greased 9x9x2 inch pan for 20-25 minutes.

Recipe from Washington Quality Foods, the makers of Indian Head Corn Meal

Turkey Chili

Every year, as soon as Labor Day is over, I usually find myself in full-fledged Fall mode... regardless of whether or not Mother Nature is cooperating.

But while it's only a week after the holiday, I will say she has not disappointed me yet.

The god-awful temperatures we have experienced for most of the summer seem to have subsided, at least for now - and I could not be happier to turn off the air conditioning and open the windows!

(Especially since my AC doesn't get the house below 78 degrees.)

With this gorgeous weather, I can crank the oven freely without fear of spontaneous combustion or turning my home into Hades.

More importantly, I can dust off my fall recipe collection, as well as the cans of pumpkin puree that I've been hoarding in my cabinet since last year (alongside the seventeen cans of diced tomatoes I was unknowingly amassing).

Hey. Canned goods last a long time, people.  My Great Aunt Joyce had a stockpiling of enough nonperishables to outlast World War III and I can assure you no one ever died from eating them.

But ... before we get to my latest pumpkin creation (pumpkin whoopie pies, mind you!) I would like to share with you my tried & true recipe for chili.  With the start of regular-season football this past week, I thought it would be appropriate.

And if you're really good, I'll share a recipe for cornbread, too.

(And by 'really good', I mean if you're rooting for the NY Giants to make it to the Superbowl.)

Just throwing that out there.

Turkey Chili

• 1 to 1 1/3 lbs. ground turkey (lean ground beef is fine too) 
• 1 1/2 T. canola oil
• 1 small onion, diced
• 1 T. garlic, minced
• 1 14 oz. can diced tomatoes (can also use one with chiles), undrained
• 1 T. apple cider vinegar
• 2 t. brown sugar
• 1 T. chili powder
• 1/2 t. cumin
• 1/4 t. garlic powder
• 1/4 t. cayenne pepper (use more or less depending on how spicy you like it)
• 1/2 t. salt
• 1/2 t. dried oregano 
• 1/2 t. dried basil
• freshly ground pepper, to taste
• 1 15 oz. can red kidney beans, drained & rinsed
  

In large pot, heat oil over medium heat.  Add onions & cook until softened, about 3 minutes.  Add garlic and cook until fragrant, about 30 seconds.  Add turkey & cook until no longer pink (this is why I like to use lean meat - otherwise you may want to drain the fat here, being careful not to lose the onions & garlic).

Add diced tomatoes, vinegar, brown sugar & spices along with 3/4 C. of water.  Bring to a boil , then reduce heat to low & simmer 45 minutes, stirring occasionally & adding more water if necessary to reach desired consistency.

Add kidney beans & simmer uncovered for 15-20 minutes longer.  Serve with grated cheddar cheese and/or cornbread.

Original Recipe

Salted Chocolate Caramel Turtle Cookies

This recipe came from the blog How Sweet It Is, which is written by a fabulous woman who might actually enjoy bad-for-you foods more than I do.

With recipes like Quadruple Chocolate Loaf Cake and Peanut Butter Bacon Blondies, she is definitely not playing games.

And... I love it.

That is why I went to her blog first when I was looking for a sinful recipe that included caramel, one of Joe Vittles' favorites, to make him a treat for his birthday.

But unfortunately I had a busy week and ran out of time, so I had to actually make these in the morning before work.

Let's get one thing straight - the list of Things I Do Before Work is pretty short.

It includes getting dressed and putting on makeup and brushing my teeth.

Were you looking for more?  'Cause that's pretty much it.

I shower at night and I eat breakfast at work.  These two things jeopardize my precious beauty sleep, and we certainly can't have that.

So, needless to say - getting up an hour and a half before work to bake cookies was a new one for me.

And apparently, when you're really tired, you have a tendency to turn on the mixer very aggressively and shoot cocoa flour all over your kitchen.

Good times!

Luckily it was all worth it in the end.  Joe V loved the cookies, and even Mr. Vittles (who we know is pro-vanilla) said they were pretty amazing.

Well, not in those words exactly.

But he was telling me a very intense story about the repairs he was doing to our truck, and distractedly bit into a cookie.  He actually stopped in the middle of the story to say "These are really good," before he kept on going about brake lines.

Ah.  Success.

Salted Chocolate Caramel Turtle Cookies

• 1 C. butter (2 sticks) at room temperature
• 1 1/2 C. sugar
• 2 eggs
• 1 t. vanilla
• 2 C. flour
• 1/2 C. cocoa powder
• 1 t. baking soda
• 1/2 t. course sea salt
• 1 C. chocolate chunks (or chocolate chips are fine too)
• 1/2 C. chopped pecans
• 10 caramels*, chopped into fours (I chopped each caramel into 6 pieces)

In bowl of mixer, cream butter & sugar together.  Add eggs and vanilla & beat until fluffy.  In separate bowl, combine flour, cocoa powder, baking soda and salt and mix until combined.  Gradually add flour mixture to mixing bowl and mix on low speed until combined.

Fold in pecans, caramel pieces and chocolate chips.  Refrigerate dough for 4-6 hours (or more - refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet). 

When ready to bake, preheat oven to 350, roll into balls and set on baking sheet.

Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.  Makes about 2 dozen.

*Note: The caramels don't get distributed all that evenly, so I ended up saving half the caramels for when I was about to bake the cookies. For each spoonful of dough, I pushed one or two pieces in the middle and formed the ball around the caramel. This way every cookie gets a caramel surprise :)

Slightly adapted from How Sweet It Is

Choco-Almond Chai Tai

Tea is one of those things that I always think I might enjoy, but I just don't.  Other than super sweet pre-packaged iced tea, it really does nothing for me.

But my mom loved tea, and it always smelled delicious when she made it, so every now & again I would decide to give it another try.

And no matter what flavor it was, it always tasted the same- yucky.

I even tried adding honey... or sugar... or milk and honey... or milk and sugar... and it was still just not good.

So I eventually threw in the towel and decided tea is just not for me.

Which has basically been my tea status for the past few years, until I recently received a free sample of some Chai Tea from this new place in the mall called Teavana.

Holy smokes.  It wasn't yucky.

It was awesome.

And let me tell you something.  It takes a lot to get my attention away from certain menu items at a Dunkin' Donuts or Starbucks (like coconut iced coffee and vanilla lattes).

But since I entered Teavana, I have occasionally exchanged my morning iced coffee for an Iced Chai Latte.

!!

(I know.  I thought I might walk out of Starbucks and see a pig fly by, but there were none to be found.)

Then yesterday, I entered this other new place called Walvana.

Well actually I think its just called "Super Walmart," but to a bargain-lover like myself this is basically the highest level of enlightenment one could hope to attain.

The best part is that I didn't realize that they turned a nearby Walmart into a Super Walmart (with a full grocery section in addition to their usual goods) until yesterday.  This is our first conversion to Walvana in the area - and this is not my usual go-to location - so the renovations were unbeknownst to me until I walked into the store and was greeted by scent of freshly baked bread and the sight of a veritable sea of produce.

The people behind me must have thought I was a lunatic.  I walked in, stopped dead in my tracks with my mouth hanging open (and maybe even some drool trickling down) and then abruptly went back out the entrance.

I got so excited I ran back out to get myself a cart (not a basket, but at cart) and the irony is I ended up forgetting what I was I originally went there for.  But I got some neat stuff, including this Tazo Chai Latte Concentrate - which I believe Starbucks uses for their Chai Lattes!

Oh my goodness, I'm getting giddy just recounting the story.  Good thing Mr. V's not home, this could get embarrassing!

So today we had Rum Day Part Deux at the beach, and in the midst of all this "excitement," I was trying to think of what type of rum cocktail to bring.

Mr. V had an idea to bring a New Orleans drink called a Hand Grenade, which he says is delicious.  So we looked up the ingredients, and saw that it has a mix of rum, gin, vodka, grain alcohol and melon liquor.

In other words... Pure Alcohol Drink of Death.

Which I guess is fine when you are a 20 year-old frat boy like he was the last time he drank this concoction.  But considering the point of Rum Day is to try a myriad of drinks over the course of several hours, this might have had us all in the E.R. by noon.

So until yesterday, I fully planned on making another fruity cocktail like I did for the original Rum Day a couple months ago.  But after perusing some recipe ideas for rum cocktails online, nothing was really tickling my fancy.

Then I got an idea.

Chai tea is spiced.  They make rum that's spiced.  Why not combine chai and rum?

So I did some experimentation.  I made one batch with:

• 1 C. of the chai concentrate
• 1 C. of milk
• 2 oz. dark rum
• 1 oz. Malibu rum
• 1 oz. of Bailey's Irish Cream

(This is the recipe I actually took to the beach, because after the Hand Grenade shutdown I let Mr. V pick the one he liked better.) 

The below recipe tastes similar, but it doesn't have coconut rum and it uses chocolate almond milk instead of regular milk.  (You could also use regular chocolate milk if you prefer, it doesn't have to come from almonds.)

This version was my favorite because I think you can taste the spices more in this recipe and I also like the hint of chocolate. It's also a little sweeter.

Although Mr. V will almost always pick vanilla over chocolate, and I'm the exact opposite, so go with whichever one you like :)  I promise you can't go wrong with either!

As my dad so nicely put it "You could probably mix bacon grease with rum and someone will drink it."

Enough said.

Choco Almond Chai Tai

• 1 C. Tazo Chai Latte concentrate
• 1 C. chocolate almond milk
• 3 oz. dark rum
• 1 oz. Bailey's Irish cream

Blend in a pitcher or shaker, serve over ice.
 
Original Recipe

Homemade Granola

On this last day of August, I have got a treat for you - a guest post by Natalie Vittles!

She has been kind enough to take some time out of her busy schedule to share not only her super-secret and super-delicious homemade granola recipe, but also a little history of how it came to be!

Ahhh!!
 
I'm not sure which I'm more excited about.

You be the judge.  Enjoy :)

As Maggie mentioned in her last post, I don't have a lot of spare time on my hands these days. I am a mother to a very rambunctious 3 year old boy and a happy-go-lucky, but still needy 5 month old infant. Oh and I just started law school.  I ever-so-wisely rode the late pregnancy hormone-induced wave of ambition straight into that logistical calamity.

As you may have guessed, a lot of my time-consuming stay-at-home-mom-with-a-perfectionist-hippie-streak obsessions have fallen by the wayside. While our first child was on a super strict cloth diaper regimen (which even included toting giant bags of soiled linens on vacation) our second receives this conscience-soothing treatment in increasingly rare cases such as when the toosh isn't a little bit irritated, or when he isn't about to take a nap, or for that matter when dirty diapers aren't in queue behind 2 days of backlogged laundry - i.e almost never.

But there is one law school felled tradition that I quickly resurrected - making my own granola. It's just too good. It makes the store-bought stuff (even the organic, pumpkin seed, super omega, etc. stuff) seem like Cap'n Crunch in comparison. Nothing against the Cap'n, but that's dessert not breakfast.  

I had been making this recipe every week for a year, slowly changing things as I went along. Finding a good granola recipe to start with was no easy task. Even my trusty Mark Bittman, the man who taught me how to cook..well.."Everything..," left me with burnt and bland granola after way too many steps and way too many pans and bowls. I eventually adapted a recipe from Delicious Living magazine, a free handout at our local co-op. 

If you compare the recipes, you'll see that in the end I just added almond butter (to create the crunchy clumps), subtracted the coconut (because it really didn't add anything to the taste), and greatly reduced the cooking time (to avoid the burnt taste). Amazing how it took me a whole year to get to this point, but hindsight is 20/20. 

The final recipe is very adaptable and customizable. You can add different seeds, nuts and dried fruit for a completely new taste. It's equally as good with yogurt as it is with milk, which is a plus since I've been addicted to Greek yogurt lately. Is that stuff amazing or what?!  And I assure you that you do not need to be a domestic goddess like Ms. Vittles to make this recipe. If your idea of cooking is throwing ingredients into a giant bowl (or if you've just got a lot on your plate), this recipe is for you:

Homemade Granola

• 8 cups uncooked rolled oats
• 1/2 cup sunflower seeds
• 1/2 cup sesame seeds
• 1/2 cup pumpkin seeds
• 1 cup almonds, chopped or sliced
• 3/4 cup maple syrup
• 1/4 cup honey
• 1/2 cup sunflower oil*
• 1 TB Molasses
• 1 TB vanilla extract
• 1 heaping spoonful (or more) Almond Butter
• cinnamon
• salt

Preheat oven to 350 degrees. In a large bowl, mix first 5 dry ingredients. Make well and add in next 6 ingredients. Stir to combine. Press mixture into two jelly roll pans and sprinkle with a little bit of salt and a lot of cinnamon. Bake for 15 minutes. Remove from oven, stir, and bake for 10 additional minutes. Remove granola from pans immediately (otherwise it will stick) and put in resealable bag or storage container. I keep mine in the same giant Pyrex bowl that I used to mix the ingredients. After it comes out of the oven you can add dried fruit to the recipe.

*Any neutral, high heat oil could probably be used if sunflower oil isn't available.

Recipe Adapted (by Natalie) from Delicious Living Mag.com

Moroccan Chicken Kebabs

I know I posted a recipe about kebabs a couple weeks ago... but I just tried a new one, and since Kebab Season is quickly coming to a close, I had to share it with you!

It's no secret that I love Greek yogurt (some past recipes that have featured this amazing ingredient are Whole Wheat Yogurt Waffles and Cucumber & Yogurt Salad.)  It has such a thick, creamy texture and is very high in protein - especially considering it comes not only in whole milk and 2% but also nonfat!

Not everyone is down with yogurt though.  When I was preparing this chicken tonight, Mr. Vittles asked what I was making.

"Yogurt chicken" I said, to keep things short because I knew I'd totally lose him if I said the word "Moroccan."  But even without the ethnic spin, his radar was up.

"What's in it?" he said, hovering around the bowl.  I started listing the ingredients, and he said "No - I mean, what kind of yogurt?  Strawberry?  Banana?"

I'm pretty sure he was kidding, but sometimes it's hard to tell. 

However, I know he was not kidding when he commented twice that the chicken came out "really good." 

And I didn't even have to ask.

"Who knew that yogurt could make chicken taste so good?" he wondered aloud.

Umm... I did. 

That's why I made it.  :)

Moroccan Chicken Kebabs

• 1 pound boneless, skinless chicken breasts, trimmed of fat and cut into 1-inch pieces
• 1/4 C. nonfat plain yogurt
• 1/4 C. chopped fresh parsley
• 1 T. chopped fresh basil (recipe called for 2 T. cilantro but I didn't have any)
• 2 T. lemon juice
• 1 T. extra-virgin olive oil
• 3 cloves garlic, minced (1 1/2 t.)
• 1 1/2 t. paprika
• 1/2 t. ground cumin
• 1/4 t. onion powder
• 1/2 t. salt
• 1/4 t. freshly ground pepper
• 1/8 t. cayenne pepper

Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes.  Meanwhile, preheat grill or broiler.

Place chicken pieces on metal or bamboo skewers*.  Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.

*If using bamboo skewers, I would recommend soaking them in water while chicken is marinating so they don't catch on fire.  Eating Well also recommends wrapping the exposed ends in foil.

Recipe slightly adapted from Eatingwell.com

Coconut Cake

This past Saturday I left for a trip to California to visit my roommate from college, Natalie Vittles, and her family.  She is married with two sons - Otto just turned three, and Felix is five months old.  She also just started law school.

So... I'm gonna go ahead and state the obvious by saying she has her hands full.  But it was a great trip, and I had a lot of fun with her, her husband, and the kids.

 Otto, Me, and Felix

Some of the highlights included: touring the playgrounds of Sacramento, eating at an Ethiopian restaurant, seeing the movie Wall-E for the first time, trying some of Nat Vittles' homemade foods - such as her homemade granola (which is hopefully making an appearance on here soon!) and sunflower seed pate wrapped in collard greens - AND chuckling at about 75% of the comments that came out of Otto's mouth.

He is extremely smart for his age, but as Nat V put it - he is at the point where he knows what he wants to do, but not mature enough to understand why he isn't allowed to do most of it.

In other words - his parents (and now Auntie Maggie) are The Meanest People On Earth.

The beauty of being three, though, is that you get over it pretty quickly.  Tuesday night when I told him I had to go home, he grabbed my hand and said "But I want you to stay here!"

Melted my heart :(

I took an overnight flight back and didn't get much sleep, but oddly enough I felt very energized when I got home yesterday around 12:30 PM.

Being home this "early" I was thinking of all the things I could do - namely catch up on some baking and cooking!  I unpacked (arguably the worst part of traveling), did all my laundry, and noticed the cookie jar was empty.

Somebody ate all the cookies in the house while I was gone.  I wonder who that could be?

So I thought maybe I would make some cookies to fill up the jar.  But I made some cookies at Nat's and so I ultimately decided I wasn't feeling like it.

Then I remembered a request I had the weekend before, from Dan's cousin Devon Vittles for a coconut cake.  She and her parents had some at a restaurant that sounded incredible, and she was wondering if I had any good recipes.

I made one with chocolate coconut icing last year for Mr. Vittles' birthday that came out really good, and I thought I wrote it down.

Mr. Vittles' Birthday, September 2009

I didn't.  ...sigh...

Thus I went searching online, and found a recipe for Fresh Coconut Cake which sounded pretty yummy.  But since there was not even a banana nor an apple left in the house, I figured the chance of fresh coconut suddenly appearing in the fridge was about as likely as me spending my day 'off' at the dreaded grocery store.

So I ended up adapting the recipe quite a bit and I sort of made up the frosting based on what I had (ice at your own risk!) but Mr. V gave it his seal of approval.  "Its good... no, actually, really good."

That's what I like to hear.

Of course, I used up all my energy on making cake and toasting coconut and assembling the darn thing, so we had this elaborate dessert and some Boboli-crusted pizza for dinner.

Oh well.  Guess the 2 hours of plane sleep didn't do much for me after all.

Coconut Cake

• 2 1/4 C. cake flour*
• 2 t. baking powder
• 1/2 t. salt
• 3/4 C. coconut milk
• 1/2 t. vanilla extract
• 1/2 t. coconut extract/flavoring
• 1 1/4 C. sugar
• 8 T. butter (1 stick), softened
• 1/4 C. canola oil
• 3 eggs
• 1 C. shredded sweetened coconut

Preheat oven 350 degrees.  Spray two 9" round pans with nonstick spray or grease with butter.  In a medium bowl, combine cake flour, baking powder, and salt.  In another small bowl, combine coconut milk and extracts.

In the bowl of a mixer fitted with paddle attachment, beat butter on medium until light & fluffy.  Add sugar and cream, scraping down sides of bowl as needed with a spatula.  Add oil and mix on medium speed until combined.  Then add eggs one at a time, beating well after each addition. 

Add coconut mixture to the mixing bowl alternately with the flour mixture, beating on low speed & scraping down sides after each addition until all are combined.  Spoon batter into prepared pans, and spread evenly.

Bake 20-25 minutes, or until top is browned, sides of cake are pulling away from the pan, and a toothpick inserted in the center comes out clean.  Cool in pans 15 minutes, then invert cake directly onto wire racks to cool completely.

Meanwhile, turn down oven to 300 degrees.  Spread the cup of shredded coconut on a baking sheet and place in oven.  Bake in 5 minute increments, stirring after each increment, until coconut is toasted.  (Be careful here - it burns easily if you don't pay attention to it).  Set toasted coconut aside.

Once cake is completely cooled, prepare Coconut Buttercream Frosting**:

• 8 T. (1 stick) butter, softened
• 1 C. powdered (confectioners') sugar
• 2 T. milk
• 1/4 t. vanilla extract
• 1/4 t. coconut extract/flavoring

Beat butter on medium speed until light & fluffy.  Add sugar and cream together.  Add milk and extracts, and blend on low.  Then switch speed to med-high until frosting reaches desired consistency.

Assemble cake - place one round on a plate or cake stand and frost the top.  Add the next layer and frost as desired (note that the frosting recipe above is enough to frost the tops of both layers, but NOT the sides).  Sprinkle toasted coconut on the top.

Notes:
*If you don't have cake flour, you can substitute a mixture of all-purpose flour & cornstarch.  For each cup of cake flour a recipe calls for, first place 2 T of cornstarch in the bottom of the measuring cup. Then fill the rest of the cup with flour.  For a half cup, use only 1 T cornstarch.  For 1/4 cup, use 1 1/2 t. of cornstarch.

**I use frosting pretty sparingly.  This recipe makes enough to frost the tops of each layer but not the sides of the cake.  I recommend doubling the recipe if you want to do the sides as well, or if you like a lot of icing. 


Cake recipe adapted from About.com - frosting recipe is original

Caramel Corn

You know what they say... when the hubby's away, the wife will play :)

Ok wait.  Not like that. 

It's all very innocent.

I'm just eating my weight in popcorn, watching bad reality tv, and going to Target at 9PM.

And... dancing around the house in my pj's and doing laundry at midnight and writing blog posts at 2AM.

Mr. Vittles is at a bachelor party tonight in Atlantic City, so he's probably getting into waaay more trouble than I am.

I'm sure it involves lots and lots of alcohol.

Although tonight is actually just the pre-party festivities, so maybe it's a bit more low-key?

...

Nah.

But more importantly - this caramel corn is amazing.  I mean, I could seriously eat this for breakfast, lunch, and dinner. 

Is popcorn a food group?

Well, at least it's a whole grain.

...covered in buttery, sugary goodness.

Which reminds me - what you definitely don't want covered in buttery, sugary goodness is your finger.

Ouch.

Or as my dad used to say, "Ooch McGooch."

?? 

Me, I always manage to burn the #%$* out of my hand at least once with anything involving hot caramel.

And while its sooo worth it in the end, it totally sucks every time.

So let that be a warning to you.  Just "go easy" with the molten sugar, ok?  For Pappy V's sake and mine. 

Now.  Back to the Real Housewives :)

Caramel Corn

• 3 quarts plain popped popcorn (1/2 C. unpopped kernels)
• 1 C. brown sugar
• 1/4 C. light corn syrup
• 1/2 t. salt
• 1/2 C. butter (1 stick)
• 1/4 t. baking soda
• 1/2 t. vanilla extract
• 1 C. dry roasted peanuts (optional)

Preheat oven 250 degrees and place popped popcorn into 2 shallow greased baking pans (I usually line a roasting pan with foil becuase it can get rather messy).  Add peanuts to popcorn, if using.

In a saucepan over medium heat, melt brown sugar, corn syrup, butter and salt in saucepan and stir occasionally until mixture starts to boil.  Boil 5 minutes while stirring constantly.

Remove from heat, and stir in baking soda and vanilla (mixture will be light and foamy).  Immediately pour over popcorn and stir to coat.  Note: at this point, there is no need to go crazy making sure all the corn is covered - the baking process should take care of that.

Bake for 1 hour, stirring every 15 minutes to evenly coat the corn.  Line the countertop with waxed paper, dump out corn, and break any clumps into pieces to separate.  Allow to cool completely, then store in airtight containers or resealable bags.

Recipe barely adapted from Allrecipes.com

Teriyaki Chicken Marinade (for Kebabs)

Now is that time in the summer when constantly having something to do gets exhausting.

I think we talked about this already in the beginning of the summer, and I knew it was just a matter of time before I found sweating and sitting in traffic (hopefully not simultaneously?) to be utterly hellacious.  Especially since I drive for about half of my work day, and being in the car on my days off is not one of my favorite activities.

I must say, work has been surprisingly busy - I'm getting transferred to another group under another supervisor, which is probably for the best in the long run but a little bit stressful for the time being.

And, while the beginning of the summer was unusually quiet, we have had a lot of activities and visits with family and friends over the past month.

Don't get me wrong, it's all worth it - I love spending time with everyone.  But you know what they say, "when it rains it pours."

And I think I forgot my umbrella at home.

Sooo... this is kind of my roundabout way of telling you - I don't have as many new recipes to share with you as I would like :(

However, I do have this recipe to marinate chicken for kebabs that is always a favorite of mine.  Momma Vittles used to make this, and I loved it even in my Super Annoying Picky Eater days.  She would use any leftovers to put in a green salad the next night which was extremely yummy - and highly recommended.

Unless, of course, you have a husband who commandeers all delicious leftovers for lunch at work the next day.

I might possibly maybe perhaps have one of these types of husbands.

Whose name ends in Ittles.

Maybe.

Teriyaki Marinade

• 1/2 C. vegetable oil
• 2 T. toasted sesame oil
• 1 C. soy sauce
• 3 T. brown sugar
• 3 t. garlic
• 1/2 t. ground ginger
• 2 T. sherry (optional)
• 2 T. scallions, sliced thin
• freshly ground black pepper, to taste
• 1 1/2 lbs. boneless, skinless chicken breasts, cut in 1-inch chunks*
• skewers (if using wooden, soak in water for 30 minutes before threading to prevent them catching on fire)

Combine all ingredients in shallow coverable dish or in plastic ziploc bag.  Marinate chicken at least 4 hours, up to overnight.

When fully marinated, thread chicken onto the skewers.  (If using any vegetables, first drizzle the veggies with some olive oil and mix with salt, fresh pepper, garlic powder to taste).  Turn grill on high heat and cover 15 minutes.  Then reduce heat to medium-high (medium hot fire, if charcoal).

Place chicken on grill and cook about 7-8 minutes, turning slightly every couple of minutes, until chicken is thoroughly cooked & no longer pink when you cut into it.  (Cook veggies until lightly browned- may not need full amount of minutes).  Serve immediately.

*I believe you can also use this marinade for beef!

Recipe Origin Unknown

The World's Best Chocolate Chip Cookies

Last weekend, Mr. Vittles and I went to a family reunion in Connecticut for my dad's side of the family.

They call it a reunion, but it's kind of misleading- the term makes it seem like these people haven't seen each other in 15 or 20 years.  Really, we saw each other last year.

And the year before that.

And... the year before that.

But my dad's father has seven siblings (more than half of them still living), and almost all of them have kids and grandkids and some even have great-grandkids.  So with such a large extended family, the 'reunions' are a good reason for everyone to get together.

The Elders - Yaya and Poppa Vittles are front right

I especially look forward to these events because Yaya Vittles is quite a pistol, and so is my grandfather Poppa Vittles- there is always at least one comment or event that makes me chuckle the whole three hour drive back home.

This year they did not disappoint.

But first let me give you the lowdown on Poppa Vittles:

• name an ailment, he's had it - he scoffs at cats with only nine lives because (I'm convinced) he has at least 17
• he will be married to my grandmother 60 years (!) this September, and they have probably driven each other half crazy for most of them
• growing up he would tease us grandkids that she was too bossy, so he was "gonna run away" - he called his lottery tickets 'runaway tickets'
• his favorite show is "Walker, Texas Ranger" and his favorite expression is "Holy Socks!"
• he loves money, and as kids if we got cash in our Christmas cards he would always try to 'steal' it
• he earned the nicknames 'Shrek' and 'Ozzy Osbourne' because he is big, amusingly grumpy, and most times you can't understand a word he's saying
• he claims he was the only kid in history to get kicked out of kindergarten
• and, even though he's not really supposed to be drinking, there is nothing he loves more than a glass of red wine

Or three.

Sure enough, he was not at the reunion more than five minutes before he started complaining there was no wine. My cousin tried to distract him with a beer and he took it grumbling, "What's this?"

"It's a beer," my cousin responded. "No one has any wine."

Poppa V shrugged and raised the can.  "Salute," he said... and down the hatch it went.

Not one to discriminate, I guess.

As we have already discussed, Yaya Vittles is a do-er.  She was always go-go-go, which is how she got the nickname Fast Mary (and how she ends up doing things like making cookies without putting in the eggs, etc).  Even though she's wheelchair-bound due to losing her leg years ago, she never turns down an opportunity to get out & about and she is sharp as a tack.

"Oh Mag," she lamented on Saturday, "If only I had a leg and a car, I would go back to work."

When I talked to her on her birthday in June, "if she only had a leg and a car" she said we would "never find her."

Apparently now she's decided she would stick around, but get herself a job.  Most people can't wait for the day they retire, but I guess there are a few who actually would want to go back to work!

She probably misses the daily interaction with people, though, not to mention having a few extra bucks - like many elderly couples on a fixed income, budgeting can be a struggle for them.

Especially when my grandfather demands an "allowance" of $75.00 a week... even though neither one of them can leave the house without help anymore, and he has absolutely no place to spend this money.  Yaya Vittles said the cash was starting to pile up, so she eventually asked for some of it back.  He begrudgingly gave her all but a $20 bill, because he "likes the way it feels in his pocket."

Oh boy.  I can't wait to see what joys await Mr. V and I after 60 years of marriage.

We also marveled at the way Yaya Vittles was able to take down an entire plate of baked goods without batting an eye.  I know she likes her sweets, so I got a plate with two brownies, a piece of cake, blondies, and two types of chocolate chip cookies for her to choose from.

Key word there being "choose."  But she ate all of them except for a brownie that I managed to grab before she gobbled it down.

So in honor of my grandmother, I am posting my favorite recipe for chocolate chip cookies.  

Mr. V and Chris Vittles love these cookies because they come out chewy and are loaded with chocolate chips.  The recipe comes from America's Test Kitchen - which, by the way, is an excellent resource for home cooks that I would highly recommend!

 
And no, I did not get paid to say that :)

The World's Best Chocolate Chip Cookies

• 2 C. plus 2 T. all-purpose flour
• 1/2 t. baking soda
• 1/4 t. salt
• 12 T. (1 1/2 sticks) melted butter, cooled slightly
• 1 C. brown sugar, packed
• 1/2 C. granulated sugar
• 1 large egg plus 1 yolk
• 2 t. vanilla extract
• 2 C. semisweet chocolate chips

Preheat oven to 325 and melt butter in microwave. Line cookie sheets with parchment paper.

Whisk dry ingredients together; set aside. With electric mixer, or by hand, mix butter & sugars until thoroughly combined. Beat in egg, yolk and vanilla until combined.  Add dry ingredients & beat at low speed just until combined. Stir in chips.

Roll scant 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into 2 equal halves. Rotate your hands palm up (so that the jagged edges are facing up) and rejoin the two halves of the cookie. With jagged surfaces facing up, place formed dough onto cookie sheet (you should only put about 8 per sheet).

Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft & puffy (12-14 minutes in my oven).

Cool cookies on sheets, until able to lift in one piece. Cool on wire rack.

Recipe from Cooks Illustrated