Cooking & Conversation: July 2015

Doug and I took a short trip with Garrett and Liz and the grand kids to Wisconsin.

We had a great time at the water parks located in this resort.

The weather was perfect and the water just right to take the plunge.

Located on 600 acres in Wisconsin Dells,
it is America’s largest water park resort!

Fun Photos

Eight AMAZING indoor and outdoor water parks.

The Hurricane!

9 Holes of black light mini golf at the Wild Abyss

Northern Lights Sky Ropes Course

The boys making their own pizzas at Uno Pizzeria & Grill.

Liz made some outstanding Granola Bars for our trip.
They made for a tasty, nutritious breakfast.
She found the recipe on Pinterest... What's Gaby Cooking,
and added some touches of her own.

Ingredients:

2 1/2 cups old fashioned rolled oats

1/2 cup whole natural almonds, coarsely chopped

1/3 cup orange blossom honey (any honey would work if orange blossom isn’t available)

1/4 cup unsalted butter

1/4 cup dark brown sugar

1 teaspoon vanilla extract

1 teaspoon chia seeds

1/4 teaspoon kosher salt

1/4 cup dried cranberries, coarsely chopped

1/4 cup dried golden raisins, coarsely chopped

1/4 cup mini chocolate chips, plus extra as needed...Liz used dark chocolate

Liz added coconut and sunflower seeds to this recipe...

Instructions

Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.

Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl.

While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally.

Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool about 5 minutes then the mini chocolate chips. Stir to combine.

Transfer the oat mixture to prepared pan. Using a rubber spatula firmly press the mixture into the pan until the mixture is in a uniform layer.

Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for 2 hours.

After the granola has chilled completely, gently lift it out of the pan using the parchment paper as handles and cut it into 12 bars. Serve as needed.

If you’re waiting to use these, individually wrap them in more parchment paper until ready to eat.

Another great memory with family!

Raspberry Fudge Cake

There is nothing like a birthday to bring out the,

"I'll bake you a cake" in me.

I love making cakes.

I had tucked this cookbook away in a special place,

so I would remember to bake this cake for an upcoming birthday.
After all, this little recipe book was published in May of 1993.
I don't know why I don't bake this cake more often.
It is a rich, dense, European-style cake with deep tones of chocolate.

Well, we had two birthdays to celebrate!

And they are mother and daughter, so I made one for them to share!

Cathy at the Colosseum on her European tour this year!

Happy Birthday, Cathy!

Happy Birthday, Marie!

Marie with her new "toy" from her children.

There will be a lot of good cookin' with this beautiful gift.

Marie is famous for her skills in the kitchen.
She generously makes Italian cuisine for her family and friends.

Here are the ingredients for the cake:

The recipe calls for another kind of topping, but I used chocolate ganache.

It is the perfect topping for this cake!

Gather the ingredients.

Heat oven to 350 degrees.

Grease a 9-inch springform pan with spray vegetable shortening;

dust with cocoa.

Lightly spoon flour into measuring cup;

level off.

In small bowl, combine four, baking powder, and salt;

Blend well. Set aside.

In small bowl, over pan of simmering water,

melt 3 oz. semi-sweet chocolate, 2 oz. unsweetened chocolate, and 3/4 cup butter.

Stir until smooth.

Remove from heat; cool slightly.

In medium bowl, beat sugar, 3/4 cup jam, kirsch, and eggs.

Beat until well blended.

Stir in melted chocolate.

Add flour mixture and mix well.

Pour batter into greased and coated pan.

Bake at 350 degrees for 50-55 minutes or

until toothpick inserted in center comes out clean.

Remove sides of pan.

Cool completely.

Spread about 1/4 cup of the raspberry jam over the top of the cooled cake.

Now for the GANACHE...

Ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. Ganache is normally made by heating cream, then pouring it over chopped chocolate of any kind. Wikipedia