Recipe

The Martini

November 26, 2020 By Zola Zeester Leave a Comment

It’s very American; however, there are differing theories about the true origin of the martini as well as countless variations, including drinks called ‘martini’ or ‘tini’ something or other (e.g., vodka martini, appletini, french martini, dirty martini, chocolate martini).

The first dry martini, aka the ‘classic’, is often traced to a cocktail mixed in the early 20^th century at New York City’s Knickerbocker Hotel and another called the “Marguerite Cocktail” in a drink mixology book published in 1904. Tastes at the time were changing to a preference for less sugary cocktails, and by mid-century, the martini was at the peak of its popularity as it came to personify modern, sexy, sophisticated and glamorous ideals. Watch any film from that era, and you’ll get the idea from the many scenes involving mixing and drinking martinis. That sort of thing became outdated in the 1970’s, but in the 90’s, the martini experienced a comeback as it was rediscovered and remixed for a new happy hour crowd.

At the time of a recent search for ‘something other than wine’ to drink, it had been a few years since I’d even thought about drinking a martini, and the sparsely stocked liquor cabinet was lacking in options. However, a forgotten cocktail shaker was discovered hidden in the back behind an old bottle of rum. The big surprise… found gin and vermouth that had probably been aging 10+ years in half-emptied bottles, and there was a fresh lemon in the refrigerator. It was destiny.

I had a memory of making martinis with friends, but it had been a long time and my cocktail making skills are wanting (‘no skills at all’ is more accurate). Did some research, and came up with this version of a classic dry martini using ingredients on hand. After the first icy cold sip, I wondered why I’d waited so long for this bliss. It’s not really difficult to mix up one.

2 ounces dry gin (Tanqueray)
1 ounce dry vermouth (Martini & Rossi, Extra Dry)
ice
lemon twist*

Chill martini glass in the freezer
Pour gin & vermouth in shaker, fill halfway with ice, and shake** about 20 seconds
Strain in the chilled glass and garnish with lemon twist
Serve immediately, and savor simple perfection

CHEERS!

Editor’s Notes:

*If you don’t have a ‘channeling knife’ bar tool, use a vegetable peeler or paring knife to remove a strip of peel from a fresh lemon with as little of the white pulp as possible remaining. Before dropping the peel into the glass, ‘twist’ it over the drink to release the lemon oil scent. I chilled the peels in the refrigerator while mixing up the drink. Olives are also a favorite martini garnish that create a very different taste.

**The ‘shake or stir’ controversy comes down to this— it’s your drink, you decide. Shaking creates a cloudy, airy, slightly textured drink. Stirring results in a clear, silky smooth martini. [Stirring Tips: Add spirits into a chilled mixing glass. Place long spoon in the glass before adding ice (about 2/3 full). Stir briskly in circular motion at least 50 times (30-25 seconds). Strain in chilled drinking glass using a julep strainer.]

The gin to vermouth ratio is personal choice. I went with a conservative 2:1 for this experiment, and liked the results. In the 1930’s the typical ratio was 3:1. It went to 4:1 in the 40’s, and the gin portion continued to escalate in the late 20^th century with ratios reaching as high as 50:1 and 100:1.

Reference: “There is Something About a Martini”, by Max Rudin, American Heritage (July/August 1997)

Ready to try a Margarita?
Then you’ve got to check out Margarita Mixology

We’d love to hear from you! If you’d like to comment on this post, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy.

This page includes affiliate links to a shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature martini photo by Flickr user, Billy Abbott, CC BY-NC-SA 2.0

Cookie Crunch

November 19, 2020 By Zola Zeester 2 Comments

Traditions of cookie decorating can be traced back to the Middle Ages, and got a start in North America during the 17^th century with the introduction of cookie cutters, molds and holiday decorating by Dutch and German settlers. About 200 years later, decorating cookies for Christmas gained popularity in America as more German-imported cookie cutters became available and cookbooks featured cookies cut in holiday inspired shapes sparked creativity in home kitchens. Today, the popularity of cookie decorating continues to grow during holidays throughout the world with all sorts of creations.

This holiday season, Zandy R (@pillbug) has been working on a cookie cookbook and experimenting with different iced cookie recipes and techniques (sugar cookie cut-outs decorated with royal icing). You can do it, too. Here are her cookie decorating tips:

• Use your favorite sugar cookie and royal icing recipes, try something new or go nostalgic with a family recipe. Find Zandy R’s (@pillbug) absolute favorite sugar cookie and royal icing recipes here → Roll & Cut Sugar Cookies. If this is your first cookie decorating adventure, best to do a little research before starting. The Complete Photo Guide to Cookie Decorating by Autumn Carpenter

• It helps (a lot) to have the right equipment. To decorate cookies with royal icing, you’ll need piping bags and/or squeeze bottles (a bunch, if using different colors) and a small offset spatula or rounded butter knife (to help spread the icing). Also, toothpicks come in handy for tiny, precision work.

See Zandy’s favorite cookie baking tools below. The stainless steel rolling pin eliminates the sticky dough problem by keeping the dough cool, the battery-powered sifter is genius, the 4-tier cooling rack is a great space saver during mega cookie baking projects, and the Kitchen Aid mixer—well, that’s really a dream machine. For more information on any item, click/tap on the photo within the in the ad, and there’s a search box to help you find anything else your heart desires.

• Roll out cookie dough with a chilled rolling pin to avoid sticking. Have fun cutting out a variety of cookie shapes Holiday Cookie Cutters

• After cookies are baked and cooled, keep at least overnight (loosely covered with a sheet of parchment paper) before decorating.

• If using royal icing (as Zandy R did for her cookies), there are no quick short-cuts. Let each application dry before applying the next one. Check out Betty Crocker’s advice for decorating cookies with icing ⇒ here

• It’s a creative process of experimentation and experience, and that takes time and patience. Don’t be afraid to try different techniques and colors because you’ll get better and better the more you decorate.

• When something goes wrong and you totally mess up a cookie, eat it immediately.

Decorate Valentine Day cookies with these helpful tips

Discover the fun decorating cookies for every holiday with these On2In2™️ recipes and decorating tips.

Cookies decorating ideas and inspiration from On2In2™

It's fun to bake and decorate christmas cookies with these On2In2™ recipes and tips.

It's fun to bake and decorate holiday cookies with these On2In2™ recipes and tips.

Cookie decorating for Thanksgiving holiday

Feature photo courtesy of Pixabay/Pexels CC0

Pumpkin Bread

October 2, 2020 By Zola Zeester 4 Comments

Since spotting the pumpkin bread recipe in a 1973 issue of Cosmopolitan Magazine, many loaves have been baked, eaten, and gifted by family and friends, and the recipe has been shared countless times because pumpkin bread is perfectly sweet and spiced with tastes of fall and winter holiday seasons and does not require special baking skills or technique (just a strong stirring arm). It freezes well, too. That means you can start baking now, and fill your kitchen with the aroma of delicious holiday happiness. Here’s an updated version of our long time favorite pumpkin bread recipe.

♥ Please share the joy.

PUMPKIN BREAD

INGREDIENTS

1/2 cup + 1 Tbsp Light Olive Oil (or ¾ cup margarine)*
2½ cups Sugar
4 Eggs
16 oz Puréed Pumpkin (canned or homemade from scratch)
2/3 cup Water
3½ cups Unbleached Flour
2 tsp Baking Soda
1½ tsp Salt
1½ tsp Baking Powder
1 tsp Cinnamon
1 tsp Ground Cloves
2/3 cup Chopped Walnuts or Pecans (optional)
1/2 cup Dried Fruit (optional) e.g. cranberries, cherries, golden raisins

*The original recipe called for margarine, but that was more than 40 years ago. Substituting olive oil is a contempo tweak.

ESSENTIAL EQUIPMENT

2 mixing bowls (1 large & 1 medium or small size)
1 or 2 spoons for mixing, wood or metal
1 whisk or a fork
2 loaf pans (approx. 8.5″x4.25″x2.75″) Only have one? Bake one at a time.
Measuring cups and spoons
Cake tester or skewer (wood or metal)
Cooling rack
Plastic wrap for keeping & freezer paper/plastic bags for storing in freezer

INSTRUCTIONS

• Preheat oven at 350°F/177°C, and prepare (grease & flour or spray with non-stick cooking spray) 2 loaf pans. You can use loaf pans made of any material (e.g, metal, glass, silicone), but using different types and sizes requires an adjustment of the baking time which you may have to do anyway as timing often varies with different ovens. Best advice to avoid a disaster, frequently check your pumpkin bread while baking, and don’t take out of the oven too soon or too late.

• In a large mixing bowl, lightly beat the eggs, then add the olive oil, water, pumpkin purée and sugar. Combine thoroughly. [If you are using margarine, first cream softened margarine & sugar in large bowl, add eggs one at a time, beating thoroughly, then mix in pumpkin purée and water.]

• In a separate, smaller sized bowl, combine the flour with all the other dry ingredients and spices.

• Stir the dry ingredients into the large mixing bowl of wet, pumpkin mixture, just a little at a time, and keep stirring until batter is thoroughly blended.

• If you’d like to add nuts and/or dried fruit, stir into the batter after it’s thoroughly blended.

• Pour batter into the prepared loaf pans.

• Bake for 1 hour+10 min @ 350°F. Check the pumpkin bread by inserting a cake tester stick or skewer in the center of each. Adjust time, if necessary. It’s ready to come out of the oven when the tester comes out clean.

• Cool on rack for 10-15 minutes before removing bread from loaf pan. Let loaves cool completely before wrapping tightly in plastic wrap. Pumpkin bread should keep a week in the refrigerator. If freezing, add another layer of wrapping (freezer paper or clear plastic freezer bags).

Another family favorite → German Chocolate Cupcakes

Feature photo of baking table courtesy of Andy Chilton/StockSnap CC0
Pumpkin bread photo by Flickr user, Rebecca Siegel CC BY 2.0

Handcrafted Coffee at Home

September 29, 2020 By Zola Zeester Leave a Comment

Those big beautiful single serve coffee machines — so much to love: the convenience of a cup of joe in only a minute, effortless clean-up, and a selection of every coffee flavor imaginable. My sister and I bought one for our mother after her stroke six years ago so that she could make her own breakfast in the morning despite her physical disabilities. She loved it. But, kinda knew from the very start that it was all too good to be true.

The little plastic 2×2 coffee pods (aka K-Cups) used in the machines have quickly become an environmental calamity because they are not recyclable and every year billions of them are incinerated, dumping poison into the air, water and soil. And, until we come up with a solution, there’s no telling how many billions more will end up in the ocean and on our beaches as so much plastic waste does.

For about a year, I substituted a re-usable plastic pod in my single serve coffee maker in an effort to reduce plastic waste at home as well as coffee making costs (the price of those pods add up over time!), but discovered the process of filling, cleaning and re-filling the small pods significantly reduces the convenience of a single serve machine, especially when making more than one cup. Also began to realize the taste of the coffee is not that great when using single serve machines, and the machine takes up a lot of counter space. Then, I had a brainstorm while visiting a friend in France — why not use a french press at home?

I love the rich taste of coffee made with a french press, but hadn’t used one in years as the latest and greatest technology took over the coffee making in my home kitchen. Decided to make a change– go back to basics and simplicity. So, I dug the thing out from its hiding spot on a top shelf, gave it a try and became a fan once again. It’s a good feeling to do just a little something to help save our beautiful planet while enjoying a hot cup of coffee with maximum flavor first thing in the morning. Easy clean-up, too.

It's surprisingly easy and quick to brew coffee using a french press. — Kettle and French Press © Zeester Media LLC 2019

Don’t know how to brew up a cuppa using a french press? No worries. It’s surprisingly quick and easy, and you don’t have to be a coffee expert or spend a lot of money to enjoy the process of brewing handcrafted coffee. Here are the basics in French Press Coffee tools and technique:

What you need to start:

Kettle — for heating up water. Any kind (both stove-top and electric) will work perfectly, and maybe you have one. If not, I recommend you check out the electric kettles. I like that they free up stove-top space and have automatic shut-off. I’ve been using a Capresso model for two years without a problem, but the Hamilton Beach Electric 1.7 Electric Tea Kettle/Water Heater gets good reviews and costs less.

A French Press (aka cafetière, press pot, coffee press, coffee plunger) — is a coffee pot in the shape of a narrow cylinder with a lid and plunger made of fine stainless steal or nylon mesh. A french press can also be used to make cold brew coffee and brew tea. My favorite is by Bodum as they are well made, seem to retain heat longer than other less expensive brands, and come in all sizes and styles — even single serve and a travel mug version for on the go coffee drinkers → Bodum French Press Selections

Coffee Bean Grinder — Your favorite, coarsely ground. I love the taste of deep dark coffee (and chocolate), and go for the dark roast beans (a friend once told me the best coffee comes from beans that are almost black). It’s typically recommended you grind coffee beans for a fresh pot every day as freshly ground beans make better tasting, flavorful coffee. Whole coffee beans stay fresher longer (a few weeks, if stored in air tight container). I sometimes buy pre-ground french roast (dark) coffee to save a step in the process when I’m in a big hurry to get that first cup or serving coffee to a group of friends, but I can also taste the difference — too bitter for some coffee drinkers. If you’d like to grind beans at home, you’ll need a grinder. There are two types of electric grinders: blade and burr. Krups makes a good blade grinder, and you can purchase from Amazon right now for less than $20 → KRUPS F203 Spice and Coffee Grinder (Tip: Not a good idea to use same grinder for coffee and spices because your coffee will pick up the taste of spices.) Electric burr grinders are typically more expensive, but they do a better job of grinding the beans into consistently sized coarse particulars that are best for using with a french press. Burr Grinders

Instructions: (Tip: Everything you do or don’t do affects the taste of coffee with a french press (good & bad). Take advantage by experimenting and adjusting this process until you find your perfect cup of coffee.)

1. Boil water in the kettle. I use filtered water from the tap, but water selection, just like coffee roasts, is really a matter of personal preference because tap water differs by location. Experts recommend using ‘fresh water’, in other words, don’t re-use previously boiled water.

2. Add coffee grounds to french press. General rule: 2 tablespoons (28 grams) of ground coffee for every one cup (8 oz/30 grams) of water. Adjust this ratio to suit your personal taste — use more ground coffee for stronger flavor.

3. After water boils, let it cool about a minute, then pour evenly over the grounds. There are two methods. i) Blooming method — gently pour hot water just to cover grounds (filling pot 1/2 – 3/4 full), and you’ll see foam start to appear (this is the ‘bloom’). Let it sit for 15-20 seconds. Then a quick stir around before pouring more hot water to fill the pot ii) Stirring method – pour hot water evenly over the grounds and stir. For stirring, I use a chopstick or cocktail stirrer. If you use a metal spoon or stirrer, avoid hitting sides of glass pot of the french press while stirring because that could cause cracking of the glass.

4. Cover and let steep. Place the lid/plunger on top of the french press (careful to allow a little space between coffee and plunger), and let coffee steep 2-4 minutes. The longer the steeping time, the stronger the coffee. Here again, you should experiment until you find exactly the right steeping time for your perfect cup of coffee. Here’s a general guide:

Standard – 4 minutes; 2 minutes for small french press (3-4 cups)
Extra dark & strong – as much as 10 minutes
Short/No steep – 30-60 seconds or no steeping time (produces a less bitter coffee taste, but you’ll probably need to use more coffee grounds to get full flavor)

Tip: It’s easy to forget the time when multi-tasking in the morning. A timer helps. Use kitchen appliance timer or phone app.

5. Plunge and Pour. Press down slowly on the plunger using one hand until the mesh filter reaches the bottom of the french press (just above the grounds). Now. it’s ready to pour and serve! Tip: If you aren’t going to drink the brewed coffee immediately, keep it hot by pouring into an insulated carafe. They come in all shapes and sizes → Coffee Carafes

6. Clean it up. Dump out used coffee grounds in trash or compost because pouring down a drain could cause clogging. Follow manufacturer’s instructions as to how to clean your french press for use the next day. Most can be washed in dishwasher. It’s important to remove all the oily coffee residue because it will quickly turn rancid and ruin the taste of the next pot of coffee.

Information/Resources:
Kill the K-Cup – a non-profit organization committed to bringing attention to the growing waste created by K-Cups
Pressed Coffee Is Going Mainstream – But Should You Drink It? by Heidi Godman, Harvard Health Publishing (April 29, 2016) – recommended to limit to no more than 4 cups a day and keep a watch on cholesterol levels as pressed coffee may raise “bad” LDL cholesterol levels

This page includes affiliate links to Amazon shopping. If you purchase a product or service directly through one of the links, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Feature photo is courtesy of Quincy Alivio/Unsplash CC0

Enjoy your perfect cup of coffee with a German Chocolate Cup Cake or after dinner with Chocolate Amaretto Truffles

We’d love to hear from you! If you’d like to comment on this article or share recipes with us, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Home Brew

September 28, 2020 By Zola Zeester Leave a Comment

It was a wise man who invented beer—Plato

Beer has been brewing on this planet for many thousands of years, believed to have started at the time cereal grains were first farmed (≅ 9500 BC), and is considered by some historians to be nutritional refreshment integral to the establishment of ancient civilizations and development of technologies. About 3000 BC, domestic brewing expanded throughout Europe by Germanic and Celtic tribes. The first record of hops as an ingredient in brewing was much later in Europe 822.

Today, beer ranks third (behind water and tea) as the most widely consumed beverage throughout the world, and is sometimes referred to as “liquid bread” as it can contain good amounts of nutrients, including B vitamins, magnesium, selenium, potassium, phosphorus, biotin, and chromium. However, the main active component of beer is alcohol, and that cancels out nutritional benefits when more than small quantities are consumed and creates long and short term health risks as does all alcoholic drinks.

Beer Making @ Home

Homebrewing is legal in most countries, but best to research prior to embarking on your beer making adventure as there are some prohibitions as well as limitations and restrictions. In the United States, federal laws restricting homebrewing were repealed in 1978; however, states and local governments retain the authority to enact homebrewing laws and regulations.

Brewing your own beer instead of buying a couple of six-packs can save some money, but the primary reason there are so many homebrewers is that it is just a lot of fun cooking up different and unique types, styles and flavors. You can give it a go (or inspire a friend) for less than $35 with Stephen and Erica’s Everyday IPA Beer Making Kit. It’s perfect for brewing beginners, and makes 1 gallon of 6.8% Alcohol-by-Volume beer (9-10 12-oz bottles) with a taste that harmonizes fragrant grapefruit with bright bitterness, making it great for hop heads as well as first time IPA drinkers. They’ve also published a book that includes 52 recipes for small batches “Brooklyn Brew Shop’s Beer Making Book“. But, before you jump in, recommend you watch the video Brooklyn Brewing for inspiration. Prost!

Information/Resources:
Wikipedia: Beer, Fermination, Homebrewing
Homebrewing Laws Worldwide, by Lyonette “Lyo” Louis-Jacques, Slaw (Canadian online legal magazine), November 20, 2013
US federal and state law information: Statutes by State (Although home brewing is legal under both federal and state law in the US, each state may regulate alcohol and the state laws relating to home brewing vary widely.)
Step-by Step Tutorials, Learn to make beer, cider and mead, American Homebrewers Association
Find a Homebrew Club, Search for local homebrew clubs using this worldwide database of over 1,700
Homebrew Con, June 28 – 30, 2018, Oregon Convention Center, Portland, Oregon (America’s largest gathering on home brew hobbyists with educational sessions, expo and social activities)

This book by James Morton “Brew: The Foolproof Guide to Making World Class Beer at Home” will take your brewing skills to another level of taste. Click/Tap on the “Brew” book image to check it out and purchase.

We’d love to hear from you! If you’d like to comment on this article, join the conversation, or share your inspiration, and you have not yet registered as an On2In2™ playmaker, please sign up via the ‘Engage page’. Don’t worry, it’s pretty quick and easy (unless you’re a robot).

Feature photo: The “Toast” to beer feature photo is courtesy of Wil Stewart/Unsplash. German culture requires a personal toast to each and every person at the table prior to drinking even one small sip of alcohol, and failure to do so is considered rude and bad luck.

*This page includes affiliate links to Amazon shop website. If you purchase a product or service directly through the link, Zeester Media LLC may earn a small commission. This in no way affects the price you pay for the purchase.

Mooncake

September 12, 2020 By Zola Zeester Leave a Comment

A mooncake (yue bing) is a Chinese pastry traditionally filled with a sweet, dense filling (make that very sweet, very dense) and one or more whole salted egg yolk (symbolizing the full moon). The tops of these delicacies are decorated with imprints of Chinese characters for longevity and harmony and the name of the bakery as well as images of the moon, flowers, vines, Chang’e (Chinese goddess of the moon), or a rabbit (symbol of the moon), and there hasn’t been a Mid-Autumn Festival celebrated in China without mooncakes since the Tang Dynasty (618-690 and 705-907) when they were first used as offerings to the moon and eaten during worship. Today, mooncakes are customarily offered and shared between friends, gifted to business clients and relatives, and eaten at family gatherings while celebrating the festival, and there are many different crusts, fillings and regional styles.

Although deeply rooted in ancient tradition, the sky’s the limit when it comes to contemporary-style mooncakes. The many modern creations include low-fat and sugar-free versions, exotic flavors and ingredients, and unique, custard-style fillings. Häagen-Dazs was one of the first to create an ice cream mooncake. They were a big hit (everybody loves ice cream!).

You might want to try this Home Baked Mini Cheese Shanghai Mooncake recipe (by Kimiya Lim, makes 16 small cakes) as it’s simpler and less time consuming than baking traditional mooncakes.

Ingredients

140g (1 cup) Cake flour
1/2 tsp Baking powder
10g (1 tbsp) Custard powder
25g (1/4 cup) Milk powder
2 tsps Parmesan Cheese powder
40g (3 tbsps) Caster sugar
50g (1/3 cup) Softened butter
1 egg

4 Salted egg yolks (optional)*
320g (11 1/2 ounces) Lotus paste**
Black sesame seeds

Directions

Bake in preheated 130°C – 150°C (250°F – 300°F) oven for first 10 minutes, take out & cool for awhile then egg wash and sprinkle tops with a few black sesame seeds. Return to oven and bake for another 18-22 minutes or till golden on top. Baking time & temperature may vary depending on the type and accuracy of oven. You may need to adjust your oven temperature accordingly.

* Salted duck eggs are a common ingredient in Chinese cooking. Traditionally, they are preserved whole and raw in brine, and after a few weeks, the salt water draws out the moisture within the egg, concentrating its flavor. The yolks hardened into bright orange balls. Find them at your local Chinatown market or brine duck (or chicken) eggs ahead of time at home.
** Lotus seed paste is a sweet and smooth filling made from dried lotus seeds. Purchase ready-made at your local Chinatown market or make at home.

Resources/Information:

Mooncakes in Modern China, by Meredith Butenhoff, Allyn Wiggins, Hattie Grant, & Brandon Bank (Debunking Myths of China, Furman University, October 25, 2016), article includes recipe & instructions on how-to-make mooncakes
The Right Way to Eat Mooncake, by Ellen Duong (Sampan, August 5, 2016)
‘Mooncake’ (Wikipedia)

More family tradition in the kitchen with fall favorites:
♥ German Chocolate Cupcakes
♥ Pumpkin Bread

Feature photo is courtesy of Flickr user, Chee Kweng Teoh, CC BY-NC-ND 2.0

German Chocolate Cupcakes

September 5, 2020 By Zola Zeester 1 Comment

A German Chocolate Cake recipe by Mrs. George Clay was first published in a 1957 ‘Recipe of the Day’ column of the Dallas Morning News. It was referred to as ‘German’s Chocolate Cake’ (later simply ‘German Chocolate Cake’), not because it derived from Germany, but because Mrs. Clay’s recipe called for a sweet, dark baking chocolate known as ‘Baker’s German’s Sweet Chocolate’, developed in 1852 by chocolate maker, Samuel German, for the Baker’s Chocolate Company, an American brand. General Mills, owner of the Baker’s brand at the time of publication, distributed the cake recipe to other US newspapers and printed it on German’s Sweet Chocolate packaging, and it became a big hit throughout America, increasing sales of German’s Sweet Chocolate by a reported 73%. German Chocolate Cake is still popular today, and there are many variations and modified recipes.

The best birthday cupcakes were created from traditional German's Sweet Chocolate Cake recipe found in a grandmother's collection of cake recipes. — Source: Oma’s recipe collection

When it came time to bake cupcakes for a special birthday celebration, @pillbug went to her grandmother’s cake and pie recipe collection for inspiration. It’s a well-used spiral notebook filled with Oma’s favorites from friends and relatives as well as clippings from newspapers and magazines, and on the first page is the German’s Sweet Chocolate Cake recipe she saved from a package of German’s Sweet Chocolate. @pillbug used this traditional custard-like coconut/pecan frosting recipe for a German Chocolate Cupcake topping with sweet success:

Coconut-Pecan Frosting (makes 2 2/3 cups)

Combine 1 cup evaporated milk, 1 cup sugar, 3 egg yolks, ¼ lb (=½ cup) margarine, and 1 teaspoon vanilla

Cook and stir over medium heat until thickened (about 12 minutes)

Add 1 & 1/3 cups flake coconut and 1 cup chopped pecans

Beat until thick enough to spread

We made a traditional Coconut-Pecan frosting for German Chocolate Cupcakes, and decorated with a single red rose. — German Chocolate Cupcakes decorated with sugar red rose garnish

Information/Resources:
German Chocolate Cake (Wikipedia)
Inside Out German Chocolate Cake, Perfecting Deliciousness (October 11, 2014), recipe & step-by-step instructions for a version of the famous Bridge Street Bakery specialty cake, “Inside-out German Chocolate Cake” featured in Gourmet Magazine (March 2000) and now offered for purchase via mail-order.

Another family favorite for fall→ Perfectly sweet & spiced Pumpkin Bread

We’re the social type as well as cup cake lovers. Please register via the ENGAGE page to join the conversation, share your inspiration, ideas and recipes, and network with other On2In2™ playmakers.

Photos of German Chocolate Cupcakes: Courtesy of Zeester Media LLC, CC BY-NC-ND

Chocolate Amaretto Truffles

November 29, 2019 By Zola Zeester Leave a Comment

This easy, no-bake chocolate delight with just a hint of sweet almond flavored liqueur pairs perfectly with an after dinner cup of coffee. These truffles also make a great gift. Here’s the recipe discovered in a magazine 30 years ago.

Chocolate Amaretto Truffles

Prep time: 30 minutes, plus chilling
Makes: 3 dozen
Store in refrigerator up to 3 days. Freezes well.

Ingredients

2 bars (4 ounces each) German sweet chocolate

1/4 cup amaretto liqueur [Amaretto is a sweet liqueur that originated in Saronno, Italy. You can substitute any almond flavored liqueur.]

1 teaspoon instant espresso. dissolved in 2 tablespoons boiling water

1/2 cup unsalted butter, cut up and chilled

1 tablespoon vanilla extract

1/2 cup sifted cocoa powder

Directions

Melt chocolate bars with amaretto and dissolved espresso in top of double boiler over simmering water. Stir until smooth. [Note: If you don’t have a double boiler, you can melt using a microwave oven. Just be careful to avoid burning.]

Remove top of double boiler from heat and whisk in the butter 1 tablespoon at atime until smooth.

Add vanilla and stir.

Cover and refrigerate until firm (about 3 hours).

Scoop mixture into rough, round shapes (about 1 – 1 ½” in diameter).

Roll in the cocoa powder and place in individual small paper cups.

Are you thinking — a cup of coffee sure would taste good right now? It’s easy to brew delicious handcrafted coffee at home using a french press with these step-by-step instructions → HERE

Margarita Mixology

February 22, 2018 By Zola Zeester Leave a Comment

[su_dropcap]T[/su_dropcap]here are many claims and theories regarding the origins of the Margarita cocktail, but best mixology guess is the tequila-based drink was developed during the late 1930’s – 1940’s in Mexico. The first known publication of a Margarita recipe appeared as a featured “Drink of the Month” in the December 1953 issue of Esquire magazine: “2 ounces tequila, dash of triple sec, and juice of 1/2 lime or lemon. Pour over crushed ice, stir. Rub the rim of a stem glass with rind of lemon or lime, spin in salt — pour, and sip.”

Since that time, the Margarita became an easy, fun and popular summertime drink with about a thousand versions and flavor combinations, some good and a few really awful.

Forty years ago, one of the best Margaritas was served at a restaurant/bar located in the small community of Sonoita, Arizona (located 50 miles south of Tucson). After a chance meeting with one of the bartenders (and a lot of pleading), a purported ‘secret recipe’ was reluctantly provided that when tested, made a good Margarita, but did not result in a perfect match to the memory of the primo Sonoita Margarita. That’s to be expected, however, as there are many variables in mixing up a cocktail and few details in the recipe, and the slightest change in an ingredient can make a big difference in taste. It also would not be a huge surprise to discover something is missing from the bartender’s disclosure or faulty memory is a factor.

1 shot – Tequila
1 shot – Triple sec
1/2 shot – sweet
2 shots – sour
1 splash – lime juice
Blend

The International Bartenders Association (IBA) standard recipe calls for an ingredient ratio of 7:4:3 (50% tequila, 29% Cointreau, 21% fresh lime juice), but adjustments to the standard are what make mixing and drinking Margaritas fun. Here’s a recipe to get you started on creating your own “best” Margarita, along with a few tips. First Tip: Looks easy, but takes a lot of experimenting to get it right (See Sonoita Margarita recipe passage above).

Ingredients:
2 oz Tequila (The key to a good Margarita is good tequila. Experts recommend 100% agave, e.g. silver)
1 oz Triple sec (orange-flavored liqueur, e.g., Cointreu, Grand Marnier)
1 oz Lime juice (fresh) It’s common to use Persian limes in US; Key limes are typically used in Mexico.

Ice
Salt (course)
Lime (sliced into wedges)

Equipment:
Cocktail/Margarita glass
Cocktail shaker

Directions:
Chill the glass, then carefully rub the outer rim with a lime slice and dip lightly in the salt
Pour tequila, triple sec, lime juice, and ice in cocktail shaker
Shake and strain into glass (over ice or serve straight up)

If you’re in the mood for another round, rediscover the perfect Martini .

While you’re at it, why not try home brewing in the kitchen!

Information/Resources:

The Man Who Invented the Margarita, by Brad Cooper, Texas Monthly (October, 1974)
Margarita Archives, Texas Monthly (the history, truth and best Margaritas)
Fun things to do in Sonoita, Arizona (wine tours & harvest festival; birding; quarter horse show)
Wikipedia: Margarita

Feature photo is a screen shot taken from “The Margarita” video

Recipe

The Martini

Cookie Crunch

Pumpkin Bread

PUMPKIN BREAD

Handcrafted Coffee at Home

Home Brew

Mooncake

German Chocolate Cupcakes

Chocolate Amaretto Truffles

Margarita Mixology

MUCH 2 SEE

THINGS 2 DO

PLACES 2 GO

PEOPLE 2 MEET

FOOD & DRINKS

JUST LAUGHS

Recipe

PUMPKIN BREAD

Footer

MUCH 2 SEE

THINGS 2 DO

PLACES 2 GO

PEOPLE 2 MEET

FOOD & DRINKS

JUST LAUGHS