Sunday, June 11, 2017


The month of June strawberries are in season...and they are such a wonderful fruit to make really good and easy fruit desserts.

As many of you who follow my blog... already know...I love cooking in my cast iron skillets for just about any recipe...and this includes desserts.

Below is a mighty tasty Strawberry Skillet Cake...that everyone will rave about! And remember "Nothing says love like something homemade."

makes 1 9-inch cake

1/2 cup unsalted butter...softened
1 1/4 cups granulated sugar...divided
2 large eggs
1/2 teaspoon vanilla extract
1 1/3 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sour cream
1 pound fresh strawberries...cleaned and halved

Preheat the oven to 350 degrees.Lightly grease a 9-inch cast iron skillet with olive oil...using a pastry brush or dry paper towel. Next lightly flour the bottom and sides of the skillet with flour...shaking out any excess.

In a large bowl beat the ONE cup sugar ( the other 1/4 cup is for topping) and the butter at medium speed until light and fluffy...about 3 to 4 minutes...stopping to scrape the sides of the bowl.Add the at a time...beating well after each addition. Beat in the vanilla.

In a medium bowl...whisk together the flour...baking powder and salt. Gradually add this flour mixture to the butter mixture in the large bowl...beating at low speed...until combined...then gradually add the sour cream...combing at low speed. Next gently fold in the strawberries...until well combined.
Spread the batter into the greased and floured cast iron skillet. Sprinkle the top with the remaining sugar.

Bake for about 35 minutes...or until a knife placed in the center comes out clean. Take out of the oven...let cool completely...and serve right from the skillet...topped with whipped cream or vanilla ice cream...enjoy!


Saturday, June 10, 2017


Chocolate cake is just one of those things...that is always in fashion...always popular...and has a very long history in food traditions...around the world.

A good chocolate cake is always in season...and the below recipe is one of the best recipes I have ever made for chocolate well as for the taste.

This is a French chocolate cake recipe...very rich...very simple to make...and it uses very little flour. The butter gives this cake its richness...and the almond meal is an ingredient that I have come to love...and you will love the flavor and texture it gives to baked goods.

Please use a very good quality dark makes a huge difference. And keep in mind...a very small slice of this cake will is very rich.

serves 12

9 ounces dark chocolate...70 percent caco
14 tablespoons butter ( I prefer unsalted butter...but use what you like)
6 eggs
1 cup sugar
1 scant cup almond meal
1/3 cup flour or gluten free flour

Preheat the oven to 350 degrees. Line the bottom of an 11 inch cake or springform pan with a disk of wax paper.. or buttered parchment paper. Melt the chocolate and butter...on very low heat or use a double boiler to melt.....constantly stirring so it does not burn. Once it is melted set aside to cool...a bit.

Next separate the eggs the eggs...the yolks going into one  large bowl...the egg whites in another large bowl. Put the egg whites into the fridge...and then whisk the egg yolks with the sugar until a light lemon yellow.

In a small bowl stir together the almond meal and the flour.

Add the warm chocolate mixture to the egg yolks and whisk quickly and thoroughly to combine. Add the flour and almond meal mixture and fold in with a spatula...just enough to combine.

Take the egg whites out of the fridge...and beat the egg whites until they hold a stiff peak.Using a spatula or a wooden spoon...gently fold HALF the egg whites into the chocolate  mixture...then fold in the rest.

Pour prepared cake batter into the pan...and bake on the center rack of your oven for 15 minutes.After baking the cake mixture for 15 minutes...turn off the heat and let the cake rest in the oven for 10 minutes...with the oven door slightly ajar. The cake will not look done when you take it do not be concerned. Cool completely on a wire rack in the cake pan...the texture of the cake  will set as it cools. Gently take the cake out of its pan...with the same method you use to remove any cake after cooling...and set it out on a cake dish. This cake tastes even better the next day...if it lasts that long!