Comfort Foods and Indulgences

I have been making a version of this cake for the past 20 years. However, I’ve always made it in a 9 x 13 pan. I finally decided to streamline the recipe and serve it in individual portions. Since this cake was always something I would normally make for a party, it just made more sense to put it together this way. It’s so much easier to serve. And cuter too.

Nothing falls apart, it tastes great and believe it or not, it’s not overly sweet. The oven also never goes on! 

This cake gets a walnut crust just because it tastes so much better…more complex. The crust does not need baking, chilling it in the refrigerator keeps it all intact. If you have a nut allergy you could make a graham cracker crust using the same method. It works too.

I bought a wooden tamper originally to make mojitos. However, I rarely make mojitos but find I use this tool for so many baking and cooking projects. It worked especially well flattening the crusts in the bottom of the glasses.

Summer has officially arrived in Los Angeles. It’s hot. My oven hasn’t been turned on for days. Dinners are all about the BBQ, my saute pan, and lots and lot of fresh veggies and salads.

Not using my oven is a big problem for the dessert loving boys that I happen to live with. There is only so much ice cream one can make and berries dipped in homemade chocolate sauce doesn’t always satisfy the sweet tooth. The question is; what can I make for dinner, including dessert that didn’t require me turning on my oven.

I am not fond of a no bake pie. I like most desserts cooked and sometimes, the more well done the better. So, in order to beat the heat, give my family the dessert they deserve, I have whipped up a sweet treat that both young and old will devour.

Grabbing a bag of gluten free graham cracker crumbs from the freezer, and a block of Scharffen Berger chocolate, I got to work before the mid morning sun heated up my kitchen. If you want something quick, easy, using only pantry staples, this is the dessert for you.

Or the Uncondensed Title: Green Chile, Parmesan and Black Pepper Buttermilk Biscuits with Chorizo & Chipotle Gravy. Whew!

While I can overeat with the best of them, a Hearty Breakfast Boy I am not. It slows me down and makes me feel sluggish which is why I usually stick to a banana and some peanut butter. Sometimes oatmeal, occasionally an omelette.

These rules change if we’re talking brunch, though. My little peckish early morning hunger turns into a full-fledged giant appetite after I’ve been up for a few hours. Or automatically after 10am.

This recipe is something Adam came up with last Sunday, the first lazy day we’ve had together in quite some time. He just returned from 17 days in Wisconsin, working on a project while freezing his ass off. He had an idea for changing up his biscuits and gravy to which I replied “Oh gosh, I’m not sure about that. I think you’ll have to make it so I can try it.”  Of course I was sure about it, you can’t really mess up biscuits and gravy, can you?

Is there a dish you make that gets your family a little excited for mealtime? At my house, it's gnocchi. When word gets out gnocchi is showing up for dinner, everyone starts milling around the kitchen...just waiting. Thank goodness this pasta only take a few minutes to boil.  

Gnocchi is a wonderful comfort food, and a blank canvas to shape into any combination of flavors. We recently had some amazing homemade mushroom gnocchi while in Hawaii, and still haven't stopped talking about that meal. Making homemade gnocchi is definitely on my culinary bucket list...I will get to it. Sooner than later I hope.

Making a bechamel sauce for this dish is also really easy. If you have never made this creamy sauce before, don't worry. The great thing about a bechamel sauce is once you know how to execute it, you'll be able to whip one up for a variety of dishes. It's simple to change the flavor to go with almost anything. You will never be at a loss when it comes to needing something creamy for one of your recipe creations.