Flour Buttercream Frosting + Red Velvet Cupcakes

From the kitchen of One Perfect Bite...I rolled up my sleeves and spent some time this afternoon working as a sous chef for a neighbor who was pressed for time. While she made cupcakes, I made the frosting she wanted to decorate them with. I had seen her recipe before, but never made it because I have a favorite buttercream and can be a stick-in-the-mud when asked to change certain things. Well, I had no choice this afternoon, so I proceeded to make this strange sounding frosting. I must admit it is nice and I understand why folks are so enamoured with it. The frosting is light and fluffy with a pudding-like quality. I found it a tad too sweet, but I have a low tolerance for sugar and the fault is probably with my palate rather than any flaw within the recipe. I urge you to follow the directions carefully for best results. While I did not make them myself, I'm including my neighbor's recipe for red velvet cupcakes. They are delicious and make a great base for the flour based frosting. I hope you will try both recipes. I don't think you'll be disappointed. Here is how the frosting and cupcakes are made.

Menu for the Week of May 31, 2015

Weekly Menu at One Perfect Bite... 

 

 

 

 

 

Child's Play - Easy Eclair Cake

From the kitchen of One Perfect Bite...I can't for the life of me figure why this was called an eclair cake. Its layers and appearance are more like a Napoleon than an eclair, but then I wasn't asked to name it, or, for that matter, to offer my opinion on it one way or the other. That never stops me. For reasons that escape me, I never put the recipe on the blog, despite the fact we have it whenever there are youngsters in the house. This dessert scores on two levels. It is delicious and also easy to make. As a matter of fact, it's so easy to make, that I turn the task over to the children when they are around. I have two versions of the topping that is used for the dessert. One involves boiling the glaze, the other is a more simple mix and stir application that the kids can make without getting burned. The recipe is straight forward and the only caution I have to share with you regards time. You can assemble the cake in 10 minutes, but it will require refrigeration for at least 8 hours before it is served. During that time, the graham crackers soften and begin to absorb the filling as it sets. You can create a dozen variations of the basic recipe by using different puddings and adding fruit to the layers. When you are working with children, however, it is best to keep the ingredients as simple as possible. It's also imperative to let them know they can't eat it right away. Actually, they can, but the dessert will look like a hot mess on the plate if it is served before it has set. I hope those of you who have never tried this recipe will give it a try. Here is how the eclair cake is made.

Child's Play - Ice Cream Crunch Cake

From the kitchen of One Perfect Bite...I love recipes that draw children into the kitchen and involve them in cooking. Supervision is, of course, necessary, but this dessert - an ice cream cake - can be made by a ten year old. As a matter of fact it was made by a 10 year old past weekend. This is a recipe for a cake worthy of a minor feast. Young cooks will need an apron or old clothes, and you'll need lots of paper toweling and a smidgen of patience to pull this off. It's a messy but doable dessert and the kids love it. Their pride when the cake is unmolded is unmistakable. That alone would make it worthwhile, but the cake is actually good. It's made with just four ingredients. Crisp rice cereal is blended with chocolate and peanut butter to form a soft crunchy brittle that's worked into ice cream. You wouldn't want to serve this to the queen or your gourmet club, but it's great for occasions where family and friends gather for birthdays or barbecues. There are no special ingredients used here, but good ice cream and chocolate help this along. You'll want to make this at least 8 hours before serving. Once you've tried this you'll probably want to experiment with other flavors, but here is the basic recipe for starters.

Mid-Week Musings

Hypocrisy 101

Last week, just hours after molestation charges against Josh Duggar were publicly revealed, an Arkansas judge, Stacey Zimmerman, agreed to expunge the police report detailing their investigation into the crime. That is not how documents of this type are usually handled, but the Duggar's, of 19 Kids and Counting, apparently have enough "juice" to sway the justice system within their community. That only added to the layers of hypocrisy that surround this case. Beginning in 2002 and continuing through 2006, their son was accused of forcible fondling and molestation of five minor girls. While the Duggar's prefer to call his behavior inappropriate touching, that doesn't mitigate the fact that what he did was a felony, not a misdemeanor. It was a crime and despite their expressions of concern, it does nothing to address the trauma his victims faced and will carry throughout their lives. The family chose to handle the matter privately and while they did have a member of the local police department talk to their son, it wasn't until 2006, when staffers of Oprah Winfrey, doing background research for a show, unearthed the true extent of what had gone on. They immediately notified authorities in Arkansas. An investigation was begun, but no charges were filed because it proceeded so slowly the statue of limitations expired before it was concluded. Coincidence?

Valencian Chicken and Bouncing Raisins

From the kitchen of One Perfect Bite...After a weekend of barbecue and finger food, I decided to pull out a few stops, toss my original menu and make the Silver Fox a real dinner, complete with tablecloth, candles and flowers. The Valencian Chicken I'm featuring tonight comes from an old recipe that I created years ago for a contest. It was a winner then and now. We both love the food of Spain and while this dish has a decidedly Spanish flair it is easier to make than most Spanish entrees. While the ingredient list looks long, the herbs and spices give it that appearance, so don't let its length deter you from giving the recipe a try. I love the meld of flavors that come from the orange-sherry, olive-raisin combinations in this dish. The raisins provide a hint of sweetness, the degree of which depends on the type of raisin used. I prefer Malaga, but California raisins will do nicely. Regarding raisins, I have a dubious bit of cooking lore to share with you - legend has it that the first raisin crop was the result of a heat wave so intense it dried grapes on the vine. Another fascinating fact, this one verifiably true - a raisin dropped in a glass of fresh champagne will repeatedly bounce from the bottom to the top of the glass Try it, you'll see I speak the truth. I always plump the raisins I use in cooking. They act as sponges in their dry state, but if they're soused before cooking your sauces will be more predictable. The microwave has made short order of this task and can be used if your recipe does not give instructions for plumping. Simply put the raisins in a microwave container with 2 teaspoons of water and nuke, lightly covered, for 1 minute on HIGH power and you're done. Use a dry sherry and fresh orange juice to assemble the sauce for this entrée and you're on your way to a visually spectacular dish that I know you will enjoy. I served our chicken with yellow rice and a shaved asparagus salad. Here is how the chicken is made.

Coffee and Cocoa Crumb Cake

From the kitchen of One Perfect Bite...The weather today has been iffy and colder than I had hoped. At the last minute, I scrapped plans for an ice cream crunch cake and decided to make this mocha snack cake for dessert instead. While the cake lacks sophistication and is quite plain looking, it is really really good. It has a depth of flavor and crumb that will appeal to those who like the less-sweet European-style desserts, and when it is served warm, it will make your socks go up and down. At the insistence of the Silver Fox, I served it with an intensely flavored vanilla bean ice cream. That, of course, made my plan to toss the original cake seem a bit vapid, but then we aim to please around here, so warm mocha and ice cream was the order of the day. I do hope you'll try this recipe. I know you will enjoy the cake. It is hard to beat easy and delicious and this cake is both. Here is how it is made.

Hazelnut Cake with Nutella Glaze

From the kitchen of One Perfect Bite...One of autumn's pleasures is the profusion of nuts that flood Oregon's markets and farm stands. I buy them in quantity at that time, and freeze walnuts and hazelnuts to use throughout the remainder of the year.  May tends to be a month of overlap and those lovely nutmeats sitting in the freezer need to be used, so space can be made for berries that are starting to come in.  This simple cake is one I make when my freezer is in transition. It is a Bavarian hazelnut cake that is much like one I had as a child. This is an exceptional snack cake, and I know those of you who try it, will love it. The cake and glaze both contain hazelnuts, and the cake, while unsophisticated, has a European air about it. I like to make this cake the day before I plan to serve it. Its flavor improves remarkably if it is allowed to "ripen" for a day or two. Do give this recipe a try. Here is how the cake is made.

Menu for the Week of May 24, 2015

Weekly Menu at One Perfect Bite... 

Another Look at Cantonese Fried Noodles

From the kitchen of One Perfect Bite...I was out for most of the day today, so dinner preparation was a last minute affair and had to be rushed. I make these Cantonese noodles when the clock and I are out of sync and I need a meal that comes together quickly. I love these noodles. The Canton region of China has a rich culinary history and serious cooks familiarize themselves with the food of this region. Today's dish is the essence of simplicity. It's nothing more than a bowl of fried noodles, a bit of meat, and some crisp vegetables that are tossed and coated with a shimmering glaze. It's gorgeous to look at, ready in less than 30 minutes and budget friendly. You just can't go wrong with this dish. A word about noodles - I use dried rice sticks that resemble tagliatelle because I find fresh rice noodles difficult to come by. The noodles, called bahn pho, come from Vietnam and are they are available in sizes S thru XL - go for L or XL. They can be found in any Asian market or purchased from online merchants. Pad Thai noodles can be used in a pinch, but follow box instructions for softening rather than using those given in this recipe.  I like this dish well enough to keep the ingredients needed to make it in my pantry at all times. I've never tired of it and I think you will share my enthusiasm once you give the recipe a try. Here is how the noodles are made.

Steak Pimenton with Harissa Sauce

From the kitchen of One Perfect Bite...I must tell you this is another of my almost-famous "-ish" creations. The Silver Fox and I had nothing like this the entire time we were in Spain and Morocco, but it was inspired by the herbs and spices that are used there. It also serves as a wonderful vehicle to introduce a fiery North African condiment called harissa. The steak has a spicy "Come to the Casbah" flair, due in part to a simple rub that's used for flavoring, but the coup de grâce, comes from the harissa oil that is poured over the steak before it is served. Talk about good! The ingredients needed to make this steak can be found in any large market, and the good news is they keep forever. Chances are you'll go to your grave with the granulated garlic and onion still in your pantry. I like to use a flat iron steak for this recipe, but any cut normally used to make London Broil can be substituted, as long as it is tenderized. I use a jaccard to tenderize ours. The steak is at its best when it sits several hours before grilling. If you don't have a grill, or the weather is foul, use a griddle pan and sear the steak over high heat on a burner. I know those of you who try this recipe will be pleased. It's simple to make and it is delicious. Here is how the steak is made.

Mid-Week Musing

A Purpose Driven Life

Years ago, a dear friend, now a memory of the best sort, put down her coffee and asked, "Is this all there is?" The question came out of nowhere and I hesitated before speaking. I'm not good with cosmic queries. I have a skewed view of the universe and I've never allowed myself, by interjection or example, to foist my beliefs on others. So we sat a bit, burping our baby girls, while my brain sorted possible answers to her question. When it came, it was neither profound nor pointed and what escaped my lips was an inane, "Why do you ask?" I have a recollection that she replied, "There has to be more." While our lives and education had been in lock-step, we filtered lessons differently and I was not sure if the conversation about to come would be philosophical or religious. As it turns out it was neither. She wanted to have a life that was meaningful and in order to do that she believed it was necessary to have a life that mattered. Rather than waste dreams, she sorted through them and became purpose-driven in pursuit of goals that would lend more meaning to her life.

Charlie Trotter's Slow Roasted Salmon

From the kitchen of One Perfect Bite...Chinook salmon are now running and starting to appear in fish markets throughout Oregon and Washington. The farm raised version of the fish is available throughout the year, but the Silver Fox and I prefer to stave off salmon purchases until the wild variety is available. There is an enormous difference in flavor and while it's more expensive, the wild variety is less fatty and has better texture. Sometimes you get what you pay for. Over the years, I've tried more salmon recipes than I care to admit, but these days I tend to fall back on a handful of them that are truly outstanding. Tonight's recipe is one of those. Better than 15 years ago, Chef Charlie Trotter began to slow roast salmon in an oven set to 250 degrees. The method, then and now, produced a succulent and tender piece of fish that had glorious color and melt in the mouth appeal. Salmon cooked in this manner is irresistible to cooks and lovers of the fish alike. Slow oven or not, it is fast to cook and simple to make, and the stunning color of the fillets after roasting will brighten any table. I do hope you will this recipe a try. I don't think you'll be disappointed. Here is how slow roasted salmon is made.

All-American Strawberry Tart

From the kitchen of One Perfect Bite...I can only assume it's the shape of this tart that leads everyone to believe it's a Parisian dessert. While strawberry tarts may be common in France, this one has traveled no further than the Hudson River and it has no pedigree to speak of. I found a version of this when I was a bride, At that time, my kitchen bible was the Better Homes and Garden Cookbook and the recipe for this ruby gem was included within it. When the filling is made with seasonally ripe berries, this is an outstanding dessert that's worthy of any table, even one in France. I've included a recipe for a short crust for those of you who prefer to make your own pastry, though I must admit it is really not necessary for this luscious dessert. A commercial crust works just as well because strawberries are the star here. If they are O.K. you reputation as a cook and baker will remain intact and may even be enhanced. I do have a caution or two for those who plan to make the tart. It's a seasonal dessert, so make sure the berries you use are fully ripe and flavorful. It's also important to glaze the berries about two hours before you plan to serve the dessert. After a couple of hours the glaze will begin to weep and your gorgeous tart will begin to look like the portrait of Dorian Gray. I love this dessert for its simplicity and old-fashioned goodness. I think you will, too. Here is how the tart is made.

So Is It A Clafoutis or Flognarde?

From the kitchen of One Perfect Bite...If you are lucky, being right and three bucks will buy you a cup of coffee in some places. Should you, however, roll snake eyes, coffee, if it's available, will be considerably more expensive and your contributions to verity will go unrecognized. Eight years ago, I set out to correct an oversight on the part of bloggers and food writers. It was a problem with nomenclature and I thought my carefully researched snippet would set things right. I am here to tell you that did not happen, and despite the rightness of my argument I am now ready to surrender. Back then, I discovered that a battered covered French dessert, commonly called a clafoutis, should be called a flognarde when it is made with anything other than cherries. Exercising due diligence and even greater tact, I set about correcting the century old problem, fully expecting that issues with nomenclature would be resolved before the year was out. Eight years later flognardes are still called clafoutis, so I definitely rolled snake eyes on this one.

Getting back to the dessert in question, the clafoutis originated in Limousin region of France. It is a baked dessert prepared by lining a casserole dish with fruit and covering it with a pancake-like batter. When finished, it tastes like a cross between a pudding and a cake. It is an easy dish to make and it is even easier to eat, especially when it is made with fruit that is fully ripe and flavorful. A classic clafoutis is made with cherries, but the one I am sharing with you tonight is made with blueberries. It is a favorite of the Silver Fox and, at his request, I made it for his birthday celebration this evening. When it is served while still slightly warm and topped with a dollop of crème fraîche, you will understand why it is called one of the glories of the French peasant table. Here is how it is made.

Menu for the Week of May 17, 2015

Weekly Menu at One Perfect Bite... 

Almost Like KFC Biscuits

From the kitchen of One Perfect Bite...In 1991 the Kentucky Fried Chicken franchise changed its name to KFC. More heath conscious consumers began to impact profits and it was hoped that the new name and lighter fare would stem the loss of customers and improve sales. These days KFC biscuits are frozen and baked-off as they are needed, but there was a time they were made on premises, using a biscuit mix to insure uniformity from one location to the next. While many of the "copycat" recipes for the biscuits are made from scratch, I chose the one I thought used the ingredients and methods most like those used in KFC locations in the past. I don't like to use mixes when I bake, but in this case it made good sense. I am a cornbread gal, but I've been told these biscuits are terrific. I do hope you'll give this recipe a try. Here is how this version is made.

Chinese Steamed Pearl Balls - Zhenzhu Qiu

From the kitchen of One Perfect Bite...Most lovers of Chinese food call these dumplings pearl balls. My family, and the analysts I worked with prior to retirement, call them Chinese porcupines. Louie, a mentally challenged dishwasher, gave them their name. In addition to his work in the kitchen, Louie delivered mid-night snacks and breakfast to the computer room when it was in crisis mode. Our systems were responsible for the capture, processing and transfer of data for an Asian multinational and we often worked late nights that occasionally bled into the morning. Most of the off-hour food prepared in the kitchen was Chinese or Japanese, and Louie, who was inordinately fond of pearl balls, always included them in the selection he brought for us to eat to us. Louie was a corporate fixture and he shared a history with a company director that went back to World War II. Wherever John went, Louie went. John's early career was as a lawyer and he was the JAG assigned to represented Louie at his court martial for desertion. Louie, despite a completely normal appearance, was intellectually slow. That didn't prevent this simple soul from being drafted. He had a hard time in basic training where he was taunted and bullied, and one day, not understanding the concept of AWOL, he walked off base. Here is where corporate legend takes over. Louie, with help from a stranger, dropped his dog tags in an envelop with a note that said "I quit" and mailed them to President Roosevelt. He was, of course, arrested. It took the JAG corp a while to straighten out the mess, but Louie was finally released from prison and John became his benefactor. Louie, with John's help, eventually found his way to a Japanese kitchen where he became an honorary member of the computer team he looked after and ate with. Louie died several years before I retired. An employee collection effort and corporate matching funds saw that he was properly buried with a service, a headstone and friends who came to celebrate his life and say a last goodbye. I'll always associate pearl balls with Louie and John - his champion. These are really good. Children love them. I think you'll enjoy them, too. Here is how they are made.

Mid-Week Musings

Courtesy of College Humor

In the Housing Market Things are Never What They Seem

Among the harbingers of spring are the real estate signs now appearing in yards across the country. Come April, they sprout from lawns like daisies reaching for the sun. America is either on the move, or wants to be, and buyers take to the road looking for newer, better or bigger homes in which to spend their tomorrows. Time can be wasted by those not attuned to the jargon of the real estate industry. A quick look at a typical listing will show why.

Lettuce Slaw - Like Roy Rogers

From the kitchen of One Perfect Bite...Years ago, Roy Rogers, now defunct, was a popular fast food franchise. I remember it only for the coleslaw it served with its barbecue sandwiches. The slaw was different than most, because it was made with chopped lettuce, rather than cabbage, and it was less acidic than that served by other fast food chains. I can't tell you that tonight's feature is a "copykat" recipe. I've never been able to find a version of the original on the internet, so I've had to create my own from taste memory and lots of trial and error. I keep this slaw at a bare bones level and use only lettuce and cabbage in its construction. If you are so inclined, chopped carrots or sweet peppers could also be added to the mix, and if you like a wet slaw you might want to double the dressing ingredients included with the recipe below.  Because the slaw is lettuce based, it will brown if it sits for too long a time before serving. I generally mix and chill the slaw about 2 hours before it will be needed. That gives the flavors time to meld, but the lettuce will retain its color and remain crisp. This nice slaw is similar to the one that was served at the Roy Rogers restaurant chains. Here is how my version of their old standby is made.

Chili - Like Wendy's

From the kitchen of One Perfect Bite...Our Mother's Day menu was different this year. The Eugene Marathon was scheduled for that morning and because I was a participant, I knew little cooking would be done for the remainder of the day. Trouble was, if we followed true to form, there would be lots of drop-in company following the race. I wanted to offer those who came hungry, something simple to eat. The Silver Fox and I tossed about menu ideas and we finally settled on hot dogs, chili, coleslaw and biscuits. Decidedly inelegant for Mother's Day, but given the drop-in nature of the day, and the fact that only Bob would be cooking, it had to be simple. I have two very nice recipes for chili, but I thought this occasion would give me the opportunity to try a CopyKat version of Wendy's chili. The recipe appeared sound and it was favorably reviewed, so I made several batches of it a couple of days before we planned to serve it. This is a nice recipe, but I do have a couple of suggestions to make regarding its preparation. Several years ago I had a cup of Wendy's chili in Canada, where it was called Chili Soup because there was so much liquid in the cup. I noted the same thing when I made the CopyKat recipe. Fortunately, this is an easy problem to correct. You can simmer the soup to reduce the amount of liquid in the pot, or you can follow any of the other suggestions that can be found here. I also used a good deal more cumin than is called for in the recipe below. While this is primarily a matter of taste, I recommend you use one to two tablespoons of cumin to give your chili it a true south-of-the-border flair. I do hope you'll try this recipe. I don't think you'll be disappointed. Here is how it's made.

Crowd Pleasing Texas-Style Sheet Cake

From the kitchen of One Perfect Bite...The original Texas sheet cake first appeared in the late 1950's. That cake, save for its shape, was much like a German chocolate cake that was baked in a rectangular form, rather than in layers. Since then, liberties have been taken with the original recipe and, to the dismay of purists, any cake that is larger than 9 x 13-inches can be called a Texas sheet cake. I needed a large cake for this weekend, and I thought this would be a perfect time to test a recipe for a sheet cake I found, here, on the King Arthur website. I'm really glad I gave this recipe a try. It is a down-home, family type of confection and it was just what I needed for this weekend. I made and froze the cake, sans icing, earlier in the week, and several hours before I planned to serve it, I brought the cake to room temperature and frosted it. I'm always leery about freezing cakes with chocolate icing because, in my experience, the chocolate clouds and I don't like the way that looks. This is a nice cake and I think those of you who do large scale entertaining might want to try this recipe for your next gathering. It would be perfect for Memorial Day or the 4th of July. Here is how the cake is made.

Menu for the Week of May 10, 2015

Weekly Menu at One Perfect Bite... 

Before going to the menu for the week, I wanted to explain why the food for my Mother's Day menu is so basic. I've wanted to participate in a marathon for quite a while now, and this year, come hell or high water, I am going to do it. The Eugene Marathon is on Sunday and this year I'll be a participant rather than a bystander. I know when it's over I'll be in no mood for cooking, but I also know there will be a trail of well-wishers stopping by the afternoon of the race. My visitors have a knack for arriving hungry, and some of them will need to be fed. I don't think I've ever served a hot dog to a guest, but there is a first time for everything. The Silver Fox has agreed to be grill master and I have made what appears to be a gallon of chili, a bucket of coleslaw, and enough biscuits to feed the 5th army. Those menu items are made from copycat recipes that I will share with you later in the week. The sheet cake recipe is coming tomorrow. Next week we'll return to our regularly scheduled programming and I promise there won't be a hot dog in any of it. Happy Mother's Day to all who are celebrating.

Zucchini Soup with Gruyere and Asiago Cheese

From the kitchen of One Perfect Bite...This recipe began life as an experiment designed to make a simple first course for a special lunch or dinner. A recipe I found in Eating Well magazine served as the base for the zucchini soup I wanted to make, but my first stab at making it was bland. Never one to waste food, I did a quick scan of the refrigerator to find something that might perk up the flavor of what was sitting in the pot. I pulled out some cheese and a lemon and incrementally began to add them to the soup, tasting as I went along. I think I finally got it right. At the very least, I can promise it is better than the undoctored version of the soup with which I started. I like this soup, but I am not crazy about it. I will make it again when zucchini is cheap and plentiful, but I will hold off until then. Here is the version of the recipe I used to make the soup.

Maple Pudding

From the kitchen of One Perfect Bite...Would that I could claim I've tapped a tree or two. That might explain my fondness for maple flavoring, but truth be told, I'd probably not recognize a sugar maple if I walked into it, so I can't claim that's the case. When my children were very young, the first snow fall of the season meant there'd be a pot of soup on the stove, bread in the oven and maple pudding chilling in the fridge. The sweetness and distinctly maple taste of the pudding was a perfect way to end a meal on a blustery winter day. The trouble was, we so liked its flavor that it made its way to our summer table where it also ended meals following a day on the water. Others might choose plain vanilla, but when it cane to pudding, we definitely were maple people. This is an easy dessert and its preparation is so simple that children can make it. I still make this pudding for the Silver Fox and because the recipe can be scaled for two, we have it often. It is best to make the pudding with grade B maple syrup. While the original recipe uses vanilla extract, I use maple extract to further heighten the flavor of the pudding. I do hope you'll give this recipe a try. Here is how this simple pudding is made.

Mid-Week Musings

Life is Like an Onion

Forrest Gump, courtesy of his mama, believed life was like a box of chocolates. I love the images that brings to mind. Each piece of candy in the box represents a choice, but it is so thickly coated we are never quite sure what we are going to get. Forrest's mama honed her philosophy while washing dishes and hanging laundry out to dry. It was simple and direct and perfect for the time and place in which she raised her boy. For most of us though, life is more like an onion whose core is protected by fleshy leaf bases and a thin paper-like skin. Some layers are common to all lives. Others are unique.

Table for Two - Asian-Style Baked Salmon with Scallion Rice

From the kitchen of One Perfect Bite...This is an easy dinner to make and while it is simple to prepare, it's fancy enough to serve to guests. The salmon is a riff on a recipe I found, here, on Rasa Malaysia and the rice is one that I have shared with you before. The two dishes pair beautifully and produces a flavorful meal that is pleasing to both the palate and the eyes. There are no special insights to be shared here. This is a straightforward recipe, and if you follow the directions below, you'll have no trouble making this dish. It takes about 10 minutes to prepare, but do be forewarned, there is some wait time required to marinate the salmon. I serve the salmon atop rice in shallow bowls along with stir-fried bok choy or snow peas as an accompanying vegetable. This is a delicious dish that I know you will enjoy. Here is how it is made.

Easy Everyday Chocolate Cake + One Bowl Butter Cream Frosting

From the kitchen of One Perfect Bite...Once upon a time in America, dessert ended every dinner in most homes. That didn't happen at my house. My mother was not a cook and save for an odd pie now and again, dessert, if it was to be had at all, was jello or boxed pudding. The Silver Fox came from a home where dessert was considered a sacred experience, and his mother would not dream of serving anything as pedestrian as lime jello. She had a bevy of quick dessert recipes, and a version of the cake I'm sharing with you tonight was among them. This is an easy cake to make, and depending on time and inclination, it can be presented as a layer or sheet cake. Knowing that I had to tote the cake, I took the line of least resistance and made a very portable sheet cake with lots of icing on it. You will like this cake. It comes from the Hershey recipe collection and these folks have never let me down. If a recipe has their name on it, I know it will work. This, by the way, is not a sponsored post. I just happen to like the recipes that come from their test kitchen and use them whenever I can. I have nothing to add to the directions below, save for explaining that the original version of this recipe was made with water rather than milk. We went through a nutrition conscious period during the 60's and 70's and moms, being moms, tried to boost the protein grams in every dish they made. The addition of milk was a favorite way of doing that. I must say, I don't think using it changes the way this cake tastes. I do hope you'll give this recipe a try. Here is how this delicious cake is made.

Kentucky Butter Cake

From the kitchen of One Perfect Bite...I didn't realize how old this recipe was until I began backtracking to its source. While it appears throughout the blogosphere, most of the recipes you see are simple riffs of a cake created by Nell Lewis for the 1963 Pillsbury Bake-Off. Over time, the bourbon she used in the cake was replaced with vanilla or rum extract. If you peruse the ingredient list below, you'll see this cake uses a lot of sugar. I decided to revert to the original recipe, hoping bourbon or rum would help neutralize its sweetness. I also thought the cake needed something more than vanilla flavoring, and, as I do not like the flavor of rum extract, I decided to use the real thing. Rum extract is one of my "Princess and the Pea" triggers, and because I so dislike its flavor, I will not use it in my baking. Fortunately, I had plenty of dark rum left from my holiday baking, so I decided to use it in the cake I made for the Silver Fox and friends. This is an easy cake to make and if you have a nagging sweet tooth, you will enjoy it. I do hope you will give it a try. It would make a perfect base for macerated fruit, particularly peaches. Here is how the cake is made.

Menu for the Week of May 3, 2015

Weekly Menu at One Perfect Bite... 

Quick and Easy Coconut Cookies

From the kitchen ofOne Perfect Bite...I was very busy today, but earlier this week I promised the Silver Fox I'd make him cookies before the week was over. I found these almost effortless cookies at allrecipes.com, and because I had all the ingredients on hand, I decided to try them today. The only change I made to the original recipe was to use coconut instead of vanilla extract. I also had to add some additional time to their recommendation for baking. I've altered the recipe below to reflect the changes I made. If you like very sweet cookies, you will enjoy these. They are over the top for my palate, but the Silver Fox was in a sugar induced trance and sang their praises. This is a chewy moist cookie that I suspect will keep well if stored in an airtight container. If you have a demanding sweet tooth do give this recipe a try. Here is how the cookies are made.