This Weekend - Leather, Cake, Coconut and a Family Dinner + Recipes (and a Funky Music Video that Ethan Likes)

If you had stopped by our house this weekend, you might have found that you could detect the smell of chocolate in the air, even outside. If you entered at another time, you'd find that it our home was wrapped in the smell of warm leather and wax. Our house was abuzz with activity this weekend.

On Saturday I made a German Chocolate Cake from scratch, and oh my, is it every lovely. The cake itself was easy and quick to make. (I am not sure that I will ever make a chocolate cake from a box mix again - it was that delicious and easy!) The coconut and pecan frosting that goes between the layers, now that was a trick and a process. I think it took me over 2 hours to make the frosting alone. And then there is the ganache - easy and silky, but oh so sinfully rich. Interestingly, both the cake and the frosting are not very sweet, and certainly not at all like the it-is-so-sweet-that-it-hurts-my-teeth kind of sweet that you get from a grocery store German chocolate cake. Next Friday is the Colorado Teen Literature Conference Committee and Author dinner. Each year I make the keynote speaker's favorite dessert and this is what A.S. King has requested. I wanted to make sure that the recipe is great - and it is. However, it is both expensive and takes a lot of time, as well as patients, to make the cake, so I will only make it for special occasions in the future. I'm thinking about making the cake and making it into a Black Forest cake by adding cherries and whipped cream for some other function.

Ethan and I also did more leather work. We both made belts. It is pretty cool to go from a belt blank (see below) to a nice, brown, decorated belt. It was a lot of fun.

Ethan was very clever when he figured out how to use the small tools we had on hand to make an anchor.

He also made a holster for when he is using his Leatherman tools as a pair of plyers. (I will add that photo soon.)

------------------
German Chocolate Cake
via:Bobby Flay & The Food Network

For the Cake:
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature, plus more for the pans
2 1/4 cups all-purpose flour
3 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
1 1/2 cups firmly packed light muscovado sugar
1 1/2 cups granulated sugar
1 1/2 cups strong brewed black coffee, at room temperature
1 1/2 cups buttermilk
3 large eggs
2 teaspoons pure vanilla extract

Make the cake: Position a rack in the center of the oven and preheat to 325 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper. Whisk the flour, baking powder, baking soda and salt together in a medium bowl.

Melt the 12 tablespoons butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the muscovado and granulated sugars and whisk until the sugar has dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined. Add the dry ingredients and stir until the batter is smooth.

Divide the batter evenly between the prepared cake pans and bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 40 to 45 minutes. Let the cakes cool in the pans on a wire rack for 20 minutes. Invert the cakes onto the wire rack and let cool at least 1 hour before frosting.

For the Frosting:
1 3/4 cups whole milk
1 3/4 cups unsweetened coconut milk
1 cup goat's milk or additional whole milk
3/4 cup plus 1 tablespoon granulated sugar
Seeds scraped from 1/2 vanilla bean
2 tablespoons light corn syrup
2 tablespoons unsalted butter, cut into small pieces, cold
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
2 teaspoons coconut rum (optional)
1 1/4 cups coarsely chopped pecans, toasted
1 1/4 cups sweetened shredded coconut, toasted

Make the frosting: Combine the whole milk, coconut milk and goat's milk in a small saucepan and bring to a simmer over low heat. Keep warm while you prepare the caramel.

Combine the sugar and 1/4 cup water in a medium saucepan over high heat and cook without stirring until a deep amber color, 8 to 10 minutes. Slowly and carefully whisk in the warm milk mixture and continue whisking until smooth. Add the vanilla seeds and corn syrup. Bring to a boil, reduce the heat to medium and cook, stirring occasionally with a wooden spoon, until the sauce is reduced by half and the consistency of a caramel sauce, about 55 minutes.

Remove from the heat and whisk in the butter, vanilla extract, salt and rum (if using). Transfer the sauce to a medium bowl and stir in the pecans and shredded coconut. Let the frosting cool to room temperature, stirring it occasionally, before frosting the cake.

To assemble the cake, slice each cake in half horizontally. Place 1 cake layer on a cake round and spread one-third of the frosting evenly over the top. Repeat to make 3 layers, then top with the remaining cake layer, top-side up.

For the Ganache:
1 cup heavy cream
8 ounces bittersweet chocolate, finely chopped
2 tablespoons light corn syrup
1/2 cup sweetened shredded coconut, toasted, for garnish
1/4 cup chopped pecans, toasted, for garnish
Coconut Whipped Cream, for serving

Make the ganache: Bring the cream to a simmer in a small saucepan. Put the chocolate in a medium heatproof bowl, add the hot cream and the corn syrup and let sit for 30 seconds. Gently whisk until smooth. Let sit at room temperature for 10 minutes.

Set the cake on a wire rack placed over a rimmed baking sheet. Pour the chocolate ganache over the cake, letting the excess drip down the sides. Sprinkle the top with toasted coconut and pecans. Let sit at room temperature for at least 30 minutes and up to 4 hours before slicing.

Slice the cake and top with a dollop of Coconut Whipped Cream.

------------------

Heavenly Hummus Wrap
via: The Pioneer Woman

1 Tablespoon Butter Or Olive Oil
1/2 whole Red Onion, Halved And Sliced
1 whole Spinach Flour Tortilla (large)
1/4 cup Hummus (homemade Or Storebought) - More If Needed
1 whole Roasted Red Pepper (jarred), Sliced
3 whole Canned Artichoke Hearts, Halved
2 cups Mixed Greens
1 Tablespoon Your Favorite Balsamic Vinaigrette (homemade Or Storebought)
1/4 cup Feta Cheese Crumbles


Melt the butter in a skillet over medium-low heat. Add the red onions and cook slowly for 10-15 minutes, stirring occasionally, until soft and deep golden brown. Set aside and let them cool slightly.

Grill the tortilla on a grill pan over medium heat for 1 minute, just until it has grill marks on the outside. (If you don't have a grill pan, just use a skillet.) The tortilla should still be soft and pliable; just with a little bit of color! Let the tortilla cool slightly.

To assemble the wrap, spread the hummus down the middle third of the tortilla. Arrange the cooked onion slices and the sliced roasted red peppers all over the hummus. Add the artichoke heart halves.
Toss the salad greens in the balsamic dressing, then lay them on the wrap. Finally, sprinkle the crumbled feta all over the greens.

Carefully wrap up the tortilla, tucking in the ends. Slice the wrap down the middle, share with a friend, and chow down!

-------
Here's a video that Ethan is enjoying today:

The Winter Social at AVS + Sopa Seca (Spicy Mexican Spaghetti, of sorts, Recipe) and a Few Videos Worth Watching

Today is another glorious, sunny, blue sky, puffy white cloud day in Colorado. This morning I so productive. I got the main floor of the house clean, I made blueberry muffins and burritos. All to the music of Elton John. It was just that kind of morning. I also perused the photos Ellie took at the Winter Social at school.

Ellie wore a super cute 1950's vintage cocktail dress that I tailored to fit her. We also brought some sparkly jewelry and silvery sparkly heels to complete the look. I think she is lovely, of course. I am sure that Kohlton agrees.
It was the last school dance that Ellie and Christy will put on as Christy is graduating in May.

I love that Ellie took a great photo of her father. He rarely gets photographed.

She also took a photo of Kohlton that I love. I have spent some time today trying to capture it in pen and ink. (I am not ready to share it, yet.)

On a totally different note, another friend link a from a blog that I think is worth reading, especially if you have a daughter. It is a letter from a father to his young daughter, but it is a message every woman, regardless of age, should read.

And a few videos that I thought you would enjoy:

An incredible performance of AC/DC's "Thunderstruck" on cellos.

Luka Sulic and Stjepan Hauser of the popular music duo 2CELLOS release their cover of AC/DC's "Thunderstruck". Interpreting Baroque-style musicians with a modern cello expression, they don period costumes provided by the Giostra Society of Croatia.

This African tribal cover of "Let It Go" will blow you away.

Singer Alex Boye puts a creative spin on Disney's hottest song by performing an Africanized tribal cover of "Let It Go" with the One Voice Children's Choir. They are joined by 11-year-old future star Lexi Walker, who plays the lead role of Elsa.

------------------
I am also making the following recipe today. I had it at a friend's house and thought it was great.

Sopa Seca (Mexican Noodle Casserole)
Via: Saveur Magazine

SERVES 4

¼ cup canola oil, plus more for greasing
8 oz. fideos (available at mexgrocer.com) or vermicelli noodles, broken into 3" pieces
4 canned chipotle chiles in adobo, minced
4 cloves garlic, minced
1 (15-oz.) can whole peeled tomatoes in juice, crushed
½ small white onion, roughly chopped
½ cup chicken stock
Kosher salt and freshly ground black pepper, to taste
1 cup crumbled Cotija (available at mexgrocer.com)
¾ cup crema (available at mexgrocer.com) or sour cream
2 tbsp. minced cilantro

1. Heat oven to 350°. Grease an 8" x 8" baking dish with oil; set aside. Heat oil in a 12" skillet over medium-high heat. Working in two batches, add pasta and cook, stirring, until lightly browned and toasted, about 4 minutes. Using a slotted spoon, transfer to paper towels to drain; set aside.

2. Purée chipotles, garlic, tomatoes, and onion in a blender until very smooth, at least 2 minutes. Return skillet to heat, and add tomato purée; cook, stirring constantly, until almost all liquid is evaporated, about 18 minutes. Add stock, and cook, stirring, for 1 minute. Add noodles, stir to combine, and season with salt and pepper. Transfer to baking dish, and cover with foil; bake until pasta is tender and sauce is absorbed, about 10 minutes.

3. Divide among serving plates, sprinkle with Cotija, and drizzle with crema; sprinkle with minced cilantro before serving.

"Don't Stop Believing" - Ellie's Dance Competition

On Saturday we spent some time at the Denver Dancesport Jam. Her group performed their formation.

They are a cute group of girls.

And silly, too.

They can be intentionally silly.

It was at the Hyatt Regency, a really nice building with some great, artistic touches.

This is Ellie with Alia and Keira. Sometimes it is easy to mistake Alia for Ellie from the back.

Here's a little of what they were doing. They danced to "Don't Stop Believing," the Glee version.

They won first place.

The dancers are always interesting and entertaining. And they are beautiful. It is not unusual to see a dancer with her dress, the rhinestones in her hair and a fuzzy pair of slippers.


On Friday I came across this great recipe. Closet Cooking is a blog worth checking out. He made quinoa flatbread, topping it with the likes of hummus, feta cheese, pomegranate seeds and felafel. I picked up some hummas and cucumbers, intending to make these for dinner. My family did not want to wait so long, so I only got as far as the flatbread. My quinoa flatbread is much smoother than his. They are very tasty! I think they'd be great for my next party with vegetarian friends.

Quinoa Flatbread
via: Closet Cooking

1 cup quinoa, processed
1 cup whole wheat flour or brown rice flour
1 egg
1 cup water
salt and pepper to taste

Mix the processed quinoa, flour, egg, water, salt and pepper and let it soak for an hour.
Heat a greased pan over medium heat.
Pour 1/4 cup of the mixture into the center of the pan, cook for 5 minutes, flip and cook for another 5 minutes.

----------

I also made a version of this lovely soup. The color is not much to consider, but it is very flavorful.

Curried Lentil Stew
via: Fine Cooking

1 large clove garlic
1 piece (1/3 inch long) peeled fresh ginger
1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks
1 small carrot, peeled and cut into large chunks
1 small parsnip, peeled and cut into large chunks
1 large shallot, cut in half
3 Tbs. unsalted butter
2 tsp. curry powder
1 cup brown lentils, picked over and rinsed
1 qt. homemade or lowsalt canned chicken or vegetable broth
1/4 tsp. kosher salt; more as needed
1/4 tsp. freshly ground black pepper; more as needed
(4-6 Lamb Chops, optional)

Pulse the garlic and ginger in a food processor until chopped. Add the fennel or celery, carrot, parsnip, and shallot and pulse until coarsely chopped.

Melt 2 Tbs. of the butter in a 4-qt. saucepan over medium-high heat. Add the chopped vegetables and cook, stirring, until softened, about 3 minutes. Add the curry powder and cook, stirring, until the curry powder is fragrant, about 30 seconds. Add the lentils, broth, salt, and pepper. Bring the soup to a boil over high heat, reduce the heat to maintain a brisk simmer, cover, and cook until the lentils are tender, 25 to 30 minutes.

(optional - I browned a few lamb chops in a saute pan with a bit of olive oil and a touch of salt. I put them in with the stew, letting it all simmer for a few hours to provide a slow cooking. I pulled them out, deboned and shredded them and added it back in.)

Transfer 1-1/2 cups of the soup to a blender or a food processor and purée until smooth. Stir the purée back into the soup along with the remaining 1 Tbs. butter. Season to taste with salt and pepper, and adjust the consistency with water, if you like.
Serving Suggestions
Garnish with a dollop of plain whole-milk yogurt and chopped fresh mint or cilantro, or both.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 330; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 6; Protein (g): 19; Monounsaturated Fat (g): 3; Carbohydrates (g): 43; Polyunsaturated Fat (g): 1; Sodium (mg): 320; Cholesterol (mg): 25; Fiber (g): 14;

----

Ellie enjoys a very basic granola, but many have too many pieces of dried fruit for her liking. I am working on trying to figure out a good, plain granola. I found the "Granola, Deconstructed" blog entry at Gourmande in the Kitchen very informational. I also liked what at Nourish Network concerning granola. I combined bits from both of them for the following recipe:

Granola


2 1/2 cups old-fashioned rolled oats
2 1/2 cups quick cooking oats
1 cup Coconut Flakes
1 tsp ground cinnamon
1 tsp sea salt
1/2 tsp Ginger, ground
1/4 tsp Clove, ground
6 TBL Maple Syrup
6 TBL Molasses
2 tablespoons Coconut oil
2 tsp vanilla extract
2 cups whole natural almonds (or other nuts of your choice)


Preheat the oven to 300 F placing the oven racks in the lower and upper thirds of the oven.
Line two rimmed baking sheets with parchment paper and set aside.
In a large bowl, combine the 2 kinds of oats, rice crisp cereal, cinnamon and sea salt. Stir to mix well.
In a medium bowl, combine the fruit puree, honey, light brown sugar, vegetable oil and vanilla extract. Stir to mix well.
Pour the wet ingredients over the dry ones, and mix until completely blended (it’s best to use your hands to get everything evenly coated.)
Spread the mixture out evenly between the two prepared baking sheets. Squeeze clusters of granola together with slightly damp hands, allowing for space between the clumps in order for air to circulate while baking.
Place the baking sheets in the oven and bake for 20 minutes. Rotate the baking sheets, flip over the granola with a large spatula and add the almonds and pumpkin seeds. Bake for another 20 to 30 minutes (or more, depending on how thick the layer of granola) until completely dry and just golden brown.
Let cool on baking sheets, and store in an airtight container when completely cool. Add in the dried cranberries just before serving.