05 May

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May 19, 2011

Devil’s Food Cake

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Devil’s Food Cake

Devil's Food

May 19: National Devil’s Food Cake Day

“Lead us not into temptation…..” when we see a devil’s food cake listed on the menu or displayed behind the glass counter of a bakery! The mysteriously dark, decadently moist, rich chocolate layer cake enrobed in a sensually silky chocolate frosting is certainly so alluring that we chocoholics sometimes give in to gluttony and devour this dessert. It is ironic how heavenly and even more divine this cake tastes with a hint of Kona coffee! Indulge in devil’s food cake for dessert, at Halloween parties and on National Devil’s Food Cake Day.

Recipe

(Adapted from David Lebovitz)

For the devil’s food cake

  • 9 tablespoons cocoa powder (we used Hershey’s Special Dark brand)
  • 1 ½ cups cake flour
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened
  • 1 ½ cups sugar, granulated shite
  • 2 eggs, room temperature
  • ½ cup coffee (we used black Kona coffee)
  • ½ cup milk (we used Lactaid brand)

Directions

In a large mixing bowl, sift the cocoa powder, cake flour, baking soda, baking powder and salt. Set aside. In another bowl or mixer, cream the butter with the sugar until smooth. Beat in the eggs. In a cup or bowl, stir the coffee with the milk. Set aside.

Devil's Food Cake

Gradually add half the flour mixture into the blended butter, alternating with the coffee-milk, and mix well until the batter is smooth. Divide the batter between two greased 8- or 9-inch round baking pans. Bake in a preheated oven at 350 degrees F for 25 minutes, testing for doneness with a toothpick. Remove from the oven and cool completely before frosting.

Devil's Food Cake

For the chocolate frosting

  • 10 ounces (10 squares) of semi-sweet chocolate (we used Baker’s brand)
  • ½ cup heavy whipping cream
  • ¾ cup (1 ½ sticks) unsalted butter, cut into small pieces

Directions

In a large bowl, melt the chocolate. Stir in the whipping cream. Add the butter pieces and mix until melted and smooth. Cool for several hours at room temperature until it reaches a spreadable consistency.

Devil's Food Cake

Level the tops of the cake by slicing them. Brush off the crumbs. Place one layer on a cake board, plate or pedestal. Spread frosting on top, allowing some to go over the sides. Carefully place the other layer on top of the frosted layer.

Devil's Food Cake

Frost the top and sides with random swirls. To make the optional strawberry fan, wash a large strawberry and dry it. Use a paring knife to slice 1/8 – inch slits, starting slightly below the leaf top all the way to the bottom of the strawberry. Carefully fan out the slices. Wipe off any juice with a napkin. Place in the center of the devil’s food cake.

Devil's Food Cake

Notes

  • Thanks to Islander’s parents for the Kona coffee from Hawaii.
  • Search our blog for other chocolate cake recipes.
 

May 17, 2011

Cherry Dump Cobbler

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Cherry Dump Cobbler

 Cherry Dump Cobbler

May 17: National Cherry Cobbler Day

On some of our road trips, especially having driven through Indiana, Missouri, Ohio and Pennsylania, we occasionally saw some Amish people out and about in the smaller towns. Like many others, we are curious about their modest clothing and simple lifestyle. They seem to work hard—and pray hard—and we admire their faithful fervor.

We once stopped into an Amish oak furniture store to see some of their beautiful woodcrafts. But we also enjoyed browsing through the food shelves as well. They had organic fruit preserves, fruit butter, fruit pie filling (which we bought and saved for this particular recipe post) and many other interesting food products. With the cherry pie filling that we bought from Amish Wedding, we dumped it into a baking dish for a very easy Cherry Dump Cobbler recipe for National Cherry Cobbler Day.

Recipe

(Adapted from Cooks.com)

Ingredients

  • 1 32-ounce can/jar reduced sugar or sugar-free cherry pie filling (we used Amish Wedding brand)
  • ½ cup (1 stick) butter, unsalted
  • 1 cup self-rising flour
  • 1 cup sugar (we use less than this original amount for our tastes)
  • 1 cup milk

Directions

In a 13×9-inch casserole or large baking pan, melt the butter. In a bowl, mix together the flour, sugar and milk until the batter is smooth. 

Cherry Dump Cobbler

Pour into the casserole or baking pan over the hot butter. Dump the cherry pie filling over the batter and spread it out evenly. Bake in a preheated oven at 350 degrees F for 45 or more minutes or until the top is golden brown. The batter will rise over the cherry pie filling to create a cobbled and lumpy appearance. Remove from the oven. Let cool slightly. Serve warm or à la mode (optional).

Cherry Dump Cobbler

Notes

 

May 10, 2011

Honey Walnut Shrimp

Posted by HI Cookery under 05 May | Tags: , , |
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Honey Walnut Shrimp

Honey Walnut Shrimp

May 10: National Shrimp Day

An afternoon jaunt to Honolulu’s Chinatown after church was a Sunday shopping ritual for Islander and her parents when she was a little girl. Aside from the Pearl Harbor commissary, the vibrant Asian marketplace was her family’s alternate source for fresh produce, meat and seafood. Sometimes, they would treat themselves at one of the many Chinese restaurants where Islander would always order a shrimp dish. Among her favorites is Honey Walnut Shrimp. The origins of this recipe, whether from an American Chinatown, Canton or Hong Kong, is debatable, but the dish is no doubt delectable. Because the sauce is rich and creamy, Honey Walnut Shrimp is often served at Chinese banquets and on special occasions. One does not need to go to Chinatown to buy the ingredients or eat this dish at a Chinese restaurant or banquet hall. It is surprisingly simple to make at home and can be easily prepared in observance of National Shrimp Day.

Recipe

(Adapted from All Recipes)

Ingredients

  • ½ cup water
  • ½ cup sugar
  • ½ cup raw unsalted walnut halves
  • pinch of salt
  • 4 egg whites (we used ½ cup pasteurized liquid egg whites)
  • 2/3 cup cornstarch or mochiko (sweet rice flour)
  • 1 pound shrimp, peeled and deveined
  • vegetable oil for frying
  • ¼ cup mayonnaise
  • 1 tablespoon canned sweetened condensed milk
  • 2 tablespoons of honey

Directions
In a small saucepan, dissolve the sugar and salt into the water and bring to a boil. Drop in the walnuts and boil for five minutes until they begin to caramelize. Drain the liquid and let the walnuts dry on a cookie sheet covered with wax paper. In a medium bowl, beat the egg whites with the cornstarch/mochiko until a smooth batter is formed. Coat the shrimp in the batter.

Honey Walnut Shrimp

Deep fry the shrimp in hot oil until golden brown.  Remove with a slotted spoon, drain on paper towels and set aside.   Meanwhile, in a small bowl, stir together the mayonnaise, condensed milk and honey. Mix the sauce with the fried shrimp and caramelized walnuts. Transfer to a platter and serve.

Honey Walnut Shrimp

Notes

  • We have used liquid egg white brands such as Crystal Farms AllWhites and Egg Beaters Whites.
  • Use a combination of cornstarch and mochiko for a different texture on the shrimp coating.
  • Mochiko can be purchased at local Asian grocery stores. Check the package label as there is a distinction between plain and sweet rice flour. Use the latter for this recipe.
 

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