Tag: vegan

My Roots

Wacky Chocolate Cake…childhood memories

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It was a special treat when my Mother made chocolate cake WITH hot chocolate sauce, topped with a scoop (or two) or vanilla ice cream.  I can vividly remember my Mother making the cake, putting it in the back porch to cool then making the sauce at the last-minute before serving.  Don’t be stingy with the sauce.  I love it when the cake soaks up the sauce and the cold ice cream compliments the yummy, chocolate-drenched cake.

Wacky Chocolate Cake with Hot Chocolate Sauce

Wacky Chocolate Cake was popular during the depression since the recipe did not call for eggs, milk or butter all of which were scarce during the Great Depression.  This cake, without the hot chocolate sauce, is a great vegan chocolate cake or good for those with sensitivity to dairy products.  Just make sure the cocoa is dairy free!

This weekend I made this for my daughters and their guys.  I am certain I have not made this recipe for over 20 years but a flood of childhood memories came rushing back.   I talked to my sister about the recipe and she recalls our Mother referring to the recipe from our Grandmother Mary Smaha. She also recalls that our Mother would say that you need to add enough cocoa powder to the dry mixture, to where it looks like cinnamon.  After discussing this memory, we decided it would be fun to try adding a little cinnamon to the hot chocolate sauce next time.  I’m not waiting another 20 years to try this version!

Have a little chocolate cake with hot chocolate sauce today to celebrate your inner child and your fond memories!

WACKY CHOCOLATE CAKE

Wacky Chocolate Cake

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
12 tablespoons vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla
2 cups water

  • Mix flour, sugar, cocoa, soda and salt. Add oil, vinegar, vanilla and water. Do not use a mixer and do not sift flour. Pour in greased 9×13″ pan.
  • Bake 45 minutes at 350 degrees.

HOT CHOCOLATE SAUCE

Hot Chocolate Sauce

1 cup sugar
1 rounded tablespoon cocoa
pinch salt
1 tablespoon white Karo
2 tablespoons butter
1/2 to 2/3 cup milk

  • Mix all ingredients together (except vanilla) and bring to a rolling boil. Boil 1-2 minutes. Remove and add vanilla and let set for a few minutes.
  • Serve warm over individual pieces of chocolate cake. This recipe is enough for an 8×8″ cake pan. Double the recipe for a 9×13″ cake.
New Favorite · Skinny · Vegan · Vegetarian

Kale Chips…for the chipaholic in me!

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KALE CHIPS

My oldest daughter first told me about making kale chips.  I like kale and I LOVE chips so what’s not to like?  She didn’t have a recipe to give me but explained how she made them.  I tried it and was instantly a fan.  Good for me, crispy/salty and easy….a winner!

KALE CHIPS

1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)

  • Preheat oven to 350 degrees. Grease the baking sheet.
  • Wash the kale and dry thoroughly.   Remove the stem from the kale leaves.
  • Tear the kale leaves into bite-sized pieces.
  • Place kale on greased baking sheet and sprinkle with olive oil and salt.
Raw kale with oil and salt
  • Bake about 10 minutes or until the edges brown.  Watch carefully because the kale burns easily.
My Roots · New Traditions

Roasted Eggplant Spread

cathysmaha1 Comment
Roasted Eggplant Spread

My love of eggplant began when I was a young child.  My mother would peel and slice the eggplant, sprinkle with salt, and let rest on paper towels for 30-45 minutes to remove the bitterness.  She would then flour, salt and pepper the eggplant, and brown the eggplant slices in hot oil.  The hot eggplant slices were then put on a slice of bread and eaten as a sandwich.  I STILL love eggplant this way but have searched for healthier ways to cook eggplant.

This spread is a new favorite.  Rumor has it that the original recipe came from the Barefoot Contessa.

It is difficult for me to resist eating the cubed eggplant straight from the roasting pan but the majority usually makes it to the food processor.  I often eat this as a side dish as well as a spread. Either way…you can’t beat the wonderful flavor of eggplant.  YUM!

ROASTED EGGPLANT SPREAD

2 medium eggplant, peeled
2 red bell peppers, seeded
1 red (or sweet) onion
2 garlic cloves, minced
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

  • Preheat oven to 400 degrees.
  • Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with garlic, olive oil, salt and pepper.

  • Spread on greased baking sheet. Roast for 45 minutes until the vegetables are lightly browned and soft, tossing one time during the roasting process. Cool slightly.

  • Place the vegetables in a food processor. Add the tomato paste and pulse to blend. Add salt and pepper to taste.

  • Optional: serve with crumbled feta cheese on crackers, bread or pita chips.