Let Them Eat Cake

Flourless chocolate cake to be exact. A dear friend celebrates a significant birthday this year. To celebrate, I presented her with a flourless chocolate cake. Our dear friend Phoenix has been making quite a few lately. I used his recipe. Wonderfully easy to make. And the product is tastebud poppingly delicious.

What week doesn't deserve a bit of celebration? Wednesday for being Wednesday. Birthday optional, I say. Give yourself a gift and make a flourless chocolate cake.

Flourless Chocolate Cake
12 oz. chocolate (I use the dark chocolate chips from Whole Foods)
1 cup Earth's Balance (butter for dairy eaters)
1 1/2 cup sugar
6 eggs
1 cup cocoa powder
3/4 dairy free milk (or regular)

1. Preheat oven to 350°. Oil and dust 9" spring form pan.
2. Melt chocolate.
3. Cream butter, add sugar, eggs, melted chocolate, cocoa powder and milk. Transfer batter into prepared pan. Bake for 35-45 minutes. Although in my oven, I bake it for a full hour until the top cracks. Let cool on a cake rack. Break from spring form pan. Dust with powdered sugar. Eat and be happy.

Eight!

And so it happens, an eight year old guy is in our house. He celebrated with a cake customized to suit his fancy: white chocolate dipped strawberries on a vanilla cake with strawberry filling and vanilla frosting. Originally, he had hoped for a cherry cake, but we're outside the season by about two weeks. He solved the problem by suggesting strawberries instead.

Not so long ago, he was just a wee guy. In some ways the baby days seem like only yesterday, but other times it does feel like eight years, taken step by step and savored with the small and big developments over the years: a crawl to a walk, a walk to a run to riding a bike...

...one handed.

Happy birthday, sweet son.

Five! And the Question: Are Skaters Born or Made?

Five year old snow leopard at the LA Zoo.

Chocolate chip ice cream cake. Ice cream made by five year old in the morning. Our first homemade ice cream cake. I'm extremely grateful it turned out.

Destiny. Elation. 

We live very close to a skate park. When we are out walking in our neighborhood, more often than not skaters roll past us on way to the park. My sweet five year old from his days in a sling to rolling in a stroller and beyond has been mesmerized by the sport. At two when his speech was just forming, he would stand on a flat rock outside on the kitchen porch, balancing with arms outstretched and jump off, "A flipper!" his word for skaters.

And so, on his fifth birthday, celebrating with a good friend and his family, my youngest son got his first skateboard...and a mom-made hat at his request & a framed comic drawn by his older brother. Happy birthday, sweet son.

Buena Chica Cheesecake

Buena Chica Cheesecake baked this weekend. Report from eaters: tasty, thumbs up. Although I do not eat dairy or gluten, I enjoyed making this simple fantastic-smelling confection with my youngest son, resident food processor operator & KitchenAid fan.

Silent But Busy

Although these pages have been silent, Camp Ramshackle kept a steady buzz of activity. The small, the fantastic (for the young ones doing the creating), the mundane. This weekend, I dealt with a Halloween fairytale pumpkin. I bought it from my youngest son's preschool fundraiser with the intent of eventually baking it. Two weeks ago, I stuck the whole thing in the oven after cutting the top & removing the seeds for roasting.

I've never baked an entire pumpkin by shoving it in the oven like an uncarved jack-o-lantern before. Usually, I use smaller pumpkins and cut them in halves or smaller. But the method worked well although it took hours to cook. After it cooled, I pulled off the skin and stored it.

This weekend, I pureed the bejezus out of a mountain of pumpkin and scoured recipes.

I made a variation of Gluten-Free Pumpkin Pie Bread, which received a thumbs up rating from Eric and my oldest son. I am recuperating from a noxious cold that stole my taste buds, so I couldn't tell, although it baked beautifully. I used a conventional oven (the linked recipe is for a bread machine) and baked it for 55 minutes. All worked well. I will make again and again and again until the pumpkin supply runs out or everyone in the house screams "NO MORE".

And another loaf of the fantastic Flying Apron Bakery house bread. I was happy to see Jennifer Katzinger has a new cookbook. Evidently, it's been out since August, but I've been living under a rock since then. Two loaves of bread did nothing to my mountain of pumpkin puree (as expected), so I froze them in 1/3 cup measured scoops, since my favorite recipe with pumpkin (see above) uses 1/3 cup portions.

The delicious carrots keep growing.

As do my boys, both very interested in sculptures small...

...and large. Built quite spontaneously by my youngest son. I love his design and style. He has been building sculptures since he could move. Watching his work change as he grows older is such a treat. I make an effort to photograph them, although it is hard to keep up.

And I have been sewing shelters. This one is for a silent auction at my youngest son's preschool. Eric has been tackling some much-appreciated work around the house too. I plan to share some projects of home improvement in the upcoming days...not weeks.

Celebrating Summer with Ganache

Today was the first week day where we did not have to suit up for school. My oldest son's school ended on Friday. He woke up gleeful about the possibilities of "taking it easy". To celebrate, I baked some gluten free cupcakes (admittedly from a box) then topped them with dairy free dark chocolate ganache. The ganache is fantastic.

Typically ganache is made with heavy cream. I used coconut milk instead with delicious results. A foodie friend gave me the hot tip to use coconut milk. I used a Sirius dark chocolate bar with 56% cacao.

The skeletal recipe:

equal parts coconut milk and dark chocolate bar

Coarsely cut the chocolate and place in mixing bowl. Heat the coconut milk over medium flame until it begins to steam. Pour coconut milk over the chocolate and stir until creamy. Spoon ganache over confection of choice.

This Full Season

A Hollywood evening

Historically, I trend toward the Grinch side of Christmas. Thanks to the sheer enthusiasm and love of the season by my oldest son, my Grinch heart has grown three sizes.

Taking in a play at the Pantages

I find myself recognizing the magical moments that enter into this busy time of year: tree lighting ceremonies, running into friends accidentally on the street, and seeing a play at the Pantages in Hollywood.


Making time to measure projects built with pride.


Enjoying puppet shows and time spent with friends.


Baking cakes. Celebrating birthdays. Enjoying the excitement and activity. The time for rest and nesting will return soon. Now, I'll follow the example of my oldest son and embrace the fullness of the season.

Accidental Baking Day

That mountain of egg shells is what inspired the accidental baking day. Somehow in my early morning stupor, I ended up bobbling two dozen eggs. The one in my right hand survived in tact. The rest were salvaged from various degrees of cracked. The slightly damaged were retrieved for scrambled eggs.


Some eggs went to cupcakes. Great gluten-free recipe from GlutenFreeGirl.com.


A quiche for dinner was made early with fresh basil from the garden. The most damaged eggs went to the dogs who happily enlisted themselves for floor clean up.

Cherished Childhood Relic Resurrected

I received this book as a Christmas present when I was six. My mother brought it over recently. I didn't recognize the cover of Big Bird's Busy Book but immediately remembered it when I opened it up. I spent hours and hours pouring over this book. I love the classic Sesame Street optimism captured in the pictures, stories and projects. My oldest son is captivated by the book.


Published in 1975, the book is "full of things to make and do" as Big Bird says on the first page. Oscar the Grouch opens the book with a "Save Your Junk" letter.

Dear Reader ...It has come to my attention soMe of YOU have been throwing away valuable TRASH! Well, STOP!

Oscar lists trash items to save for the projects in the book. Projects include "How to Make a Grouch-O-Phone", Luis's Fingerprint Pictures and Cookie Monster's Butterfly Cookies among others. While my youngest son napped, my older son and I went to the kitchen post-haste to make Butterfly Cookies.

We decided we will make every single project in the book.


The youngest was impressed with our confection. He looked at the cookie and in his nascent speech said, "Butterfly."

One project accomplished. We look forward to the next one.

Big Bird's Busy Book Starring Jim Henson's Muppets is out of print, but I saw some for sale on Amazon through third party vendors. The price range is extreme, starting at less than a dollar and going up to $190 for a mint condition copy. I'm so glad my copy is worn and ragged from use but still holding together so I can share it with my kids.

Sugar Cookies of Spring

Our oldest son loves sugar cookies. To celebrate spring, we made some cookies.


Everyone lend a hand, from making the dough, rolling it out and decorating.


This recipe is from my mother. It truly is one of the most delicious sugar cookies ever.

White Sugar Cookies
1 1/2 cup powdered sugar
1 cup butter
1 teaspoon vanilla extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

1. Mix sugar, butter, egg and vanilla thoroughly. Blend in flour, baking soda and cream of tartar. Cover and chill 2-3 hours.
2. Heat oven to 375°. Divide dough into thirds. On lightly floured board roll each third of dough about 1/8" thick. Cut dough using cookie cutters. Place about an inch apart on lightly greased baking sheet. Sprinkle with sugar (or leave plain and frost after baked and cooled). Bake 7-8 minutes until light brown. If frosting cookies, cool completely.

Sugar Frosting Glaze
1 cup powdered sugar
2 teaspoons milk
1-2 drops food coloring, if desired

Mix together, adding milk by drops to get desired consistency (like a thick milk shake that's just starting to thaw).

Gluten-Free Zucchini Blueberry Chocolate Chip Muffins

In my quest to explore gluten-free baking, I made up this Gluten-Free Zucchini Blueberry Chocolate Chip Muffins recipe. Quite tasty.

Gluten-Free Zucchini Chocolate Chip Muffins
1 cup millet flour
1/2 cup rice flour
2 T potato flour
1/2 cup ground flax seed (I use my coffee grinder)
1 t baking soda
1 t baking powder
1 t xanthan gum
1/2 t salt
1/4 cup sugar
1 t cardamom
1 t vanilla
2 eggs, separated
1 cup milk (I used almond milk)
1/4 cup oil
1 zucchini shredded
1/2 cup pecans
1 cup blueberries
1/2 cup Ghirardelli bittersweet chocolate chips

1. Combine flours, ground flax seed, soda, powder, xanthan gum, salt, sugar and cardamom in a medium bowl. In food processor, shred zucchini. Add to dry mixture.
2. Whip egg whites until stiff. Set aside. Combine wet ingredients: milk, oil, egg yolks and vanilla. Add dry ingredients to wet mixture. Blend with mixer. Fold in pecans, chocolate chips, blueberries and egg whites.
3. Spoon into lined muffin tins. Bake 375° in preheated oven for 20-25 minutes or until a toothpick comes out clean when inserted into middle of muffin. Let cool on wire rack. Makes about 14 muffins.

Note to the gluten sensitive: Make sure you use gluten-free vanilla. Most vanillas are made with Bourbon which contains gluten. And use only Ghirardelli bittersweet chips as most chocolate chips are dusted with flour. Ghirardelli chips are not.

Sweet Potato & Yam Chips

Yum. I got this idea from my son's preschool.

Sweet Potato & Yam Chips
2 sweet potatoes, peeled
1 yam, peeled
2 T olive oil
coarse salt

1. Peel sweet potatoes and yam (my four year old son was up to the task). Slice thinly. Place in bowl and coat with oil and salt.
2. Bake 375°, 20 minutes on one side. Flip chips. Bake for an additional 15 minutes.


I used a Cuisinart to slice the potatoes and yam. I suspect a mandolin would make easy work of the slicing. The thinner the chip, the crisper the baking. At my son's school, the chips were sliced with a knife. And I put additional salt on top of the slices before they went into the oven.

Very tasty and easy.

Recipe for Gluten-Free Carrot Zucchini Apple Muffins

I had some time to try this recipe again and perfect the measurements. Happy baking.

1 cup rice flour
1/2 cup tapioca flour
1/2 cup ground flax seed (I use my coffee grinder)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/2 teaspoon cinnamon
1 shredded carrot (about 5-7 inches in length)
1 shredded zucchini (about 5-7 inches in length)
3 cups cooked rice, pulverized in a food processor
1 cup milk (I use rice or almond milk)
1/4 cup oil (coconut oil is tasty but not essential)
1 egg
1 teaspoon vanilla
1/3 cup dried apple, diced
1/2 cup walnuts

1. Combine flours, ground flax seed, soda, powder, salt and sugar. Shred carrot and zucchini. Add to dry mixture.

2. In a food processor, process cooked rice until it becomes dough-like, about 20 seconds. Add to dry mixture. Mix wet ingredients. Add to dry mixture. Mix together. Stir in walnuts and diced dried apple.

3. Spoon into lined muffin tins to the top. Bake 375° for 20-25 minutes. Test with a toothpick to ensure completely cooked.

My original post. I tried a fresh shredded Granny Smith apple as well, but I prefer the texture the dried apple adds. And, although I have not tried it yet, I suspect golden raisins in place of apple would be delicious.

Mon Dieu! Souffle at Camp Ramshackle

Friend Phoenix worked his magic in the kitchen again with this gluten free rosemary, green onion and parmesan souffle. Incredibly delicious. I hope he posts the recipe on his site soon.


Add friends and conversation.


A tribute to the retreating days of summer.

Gluten Free Carrot Zucchini Apple Muffins

Lately, I have been experimenting with gluten free cooking. This morning, Eric headed out with the kids for some dad-and-kid-time, which equals Julia-free-time. Thanks, Eric!

The result of my solo morning were these gluten free carrot, zucchini, apple muffins. They taste great.


I made the recipe up as I went along. I think the recipe could use just a bit more tweaking . So I plan to post the recipe after a second run baking these.


Unless, of course, dear reader, you're eager to make your own batch. Post a comment, let me know. If you make a test batch, please share your results.

Pavlova Dessert

About a year ago, the Los Angeles Times ran an article about pavlova desserts. I had never tasted one, much less made one. The idea of a light meringue with a fruit topping intrigued me. Sometimes a great dessert notion needs time to come to fruition.

Here she is. Her rather earthy exterior hides her divine taste. Surprisingly simple. Bake the pavlova shell, let cool. Then top with fruit. I used a fantastically tasty balsamic rhubarb compote with fresh strawberries.


Pavlova Shell
4 egg whites room temperature
Pinch of salt
1 1/4 cups of superfine sugar
2 Tablespoons cornstarch
1 teaspoon balsamic vinegar
1/2 teaspoon vanilla

Serves 4-6.

Heat oven to 350°F. Draw 4-5 inch circle on a sheet of parchment paper and line a baking sheet with parchment.

Beat egg whites and salt with whisk attachment on mixer (if you do it by hand, holy-moly, please share your story in comments) until peaks form, about 3 minutes.

With mixer on medium speed, whisk in the sugar a little at a time, then turn machine back to high to fully incorporate.

Add the cornstarch and whisk to blend, then add vinegar, when incorporated, whisk in vanilla.

Pile meringue onto parchment paper, using spatula to spread the meringue around the circle and piling the sides slightly higher than the middle. Put into the oven and immediately reduce the temperature to 300°F.

Bake the meringue for 1 1/2 hours, then turn the oven off and prop open the door. Let the meringue cool down completely. It can be stored uncovered for several hours.


Balsamic Rhubarb Compote
3 tablespoons balsamic vinegar
1/3 cup sugar
3/4 teaspoon grated peeled fresh ginger root
2 fresh rhubarb stalks, leaves discarded, ends trimmed, and stalks cut crosswise into 1/4-inch-thick slices

Mix together in saucepan. Let simmer for 30-45 minutes.

Makes about 2 cups.

Alabama Stitch Book Project #1

I aspire to make the printed t-shirt corset. In the meantime, Jen's Whole-Wheat Crackers on page 94 will do.


Easy & tasty. Even better when paired with a red bell pepper and cilantro goat cheese from the Highland Park farmers market. These will be made again and perhaps enjoyed while I attempt to stitch a printed corset.

Risen bread

The bread baking was successful. The Tassajara Bread Book receipe #1 did the trick and inspired a dance.