Grandma’s Devils Food Cake is a long standing tradition in my family, going back more than four generations. It has been said that my great grandfather always needed to have one in his refrigerator. His wife was a saint to have made so many, the recipe is tricky, especially the icing, but I got this one (for my son who turns 11 today) just right! Can’t wait to eat it! It is a rich chocolate cake with a penuche icing (cooked butter and cream, soooo good).
Find the recipe here.

Grandma’s Devils Food Cake is a long standing tradition in my family, going back more than four generations. It has been said that my great grandfather always needed to have one in his refrigerator. His wife was a saint to have made so many, the recipe is tricky, especially the icing, but I got this one (for my son who turns 11 today) just right! Can’t wait to eat it! It is a rich chocolate cake with a penuche icing (cooked butter and cream, soooo good).

Find the recipe here.

My daughter and her best friend are having a joint birthday party. They wanted a Snow theme - and boy did they get lucky with the Blizzard! Lots of snow for sledding! Here is the Snowflake Princess cake and lots of yummy meringues I made with the egg whites leftover from the cake recipe. I will post the recipe soon.

I meant to post this right after my husband’s birthday (this was his dinner) but life got a little messy around here! Anyway here is an easy way to make fish, all the kids loved it and asked for more :)
Fish Meuniere (adapted from Cook’s Illustrated 2004)
1/2 cup flour
4 (or more) sole or flounder fillets (I used flounder as it is cheaper and was fresh), patted dry with paper towels
2 Tbs vegetable oil
2 Tbs butter
Heat he oven to 200F and put in dinner plates to warm. Place four in a large dish. Season both sides of fish with salt and pepper, let stand for five minutes until glistening with moisture. Coat both sides with flour and shake off excess. Place on baking sheet while you prepare remaining fillets.
Heat 1 Tbs oil in skillet until hot, add 1 Tbs butter and add two fillets (bone side down). Reduce heat to med-high and cook until golden brown (about 3 minutes). Flip carefully (use two spatulas) and cook second side. Transfer onto warm plate and return plate to oven while you cook remaining fish.
For brown butter sauce:
4 Tbs butter cut into pieces
1 Tbs fresh parsley leaves chopped
1 1/2 Tbs lemon juice
optional: 2Tbs capers
In a stainless steel pan or skillet heat butter (this is better than non-stick so you can see when the butter is browning) over med-high heat until melted. Cook swirling constantly until golden brown and has a nutty aroma. Remove from heat, add lemon juice (and capers) to butter. Pour over fish on warm pates and top with parsley.

I meant to post this right after my husband’s birthday (this was his dinner) but life got a little messy around here! Anyway here is an easy way to make fish, all the kids loved it and asked for more :)

Fish Meuniere (adapted from Cook’s Illustrated 2004)

1/2 cup flour

4 (or more) sole or flounder fillets (I used flounder as it is cheaper and was fresh), patted dry with paper towels

2 Tbs vegetable oil

2 Tbs butter

Heat he oven to 200F and put in dinner plates to warm. Place four in a large dish. Season both sides of fish with salt and pepper, let stand for five minutes until glistening with moisture. Coat both sides with flour and shake off excess. Place on baking sheet while you prepare remaining fillets.

Heat 1 Tbs oil in skillet until hot, add 1 Tbs butter and add two fillets (bone side down). Reduce heat to med-high and cook until golden brown (about 3 minutes). Flip carefully (use two spatulas) and cook second side. Transfer onto warm plate and return plate to oven while you cook remaining fish.

For brown butter sauce:

4 Tbs butter cut into pieces

1 Tbs fresh parsley leaves chopped

1 1/2 Tbs lemon juice

optional: 2Tbs capers

In a stainless steel pan or skillet heat butter (this is better than non-stick so you can see when the butter is browning) over med-high heat until melted. Cook swirling constantly until golden brown and has a nutty aroma. Remove from heat, add lemon juice (and capers) to butter. Pour over fish on warm pates and top with parsley.

Lemon Chess Pie

It is my husband’s birthday and around here birthdays are all about food. I will post his dinner request later, for now I am working on dessert. He loves lemon so this year I am making Lemon Chess Pie.

My four year old insists that it is not a birthday unless we have cake, so I will also make a mini cake!

Lemon Chess Pie

For Crust:

8 oz. butter, cold

2 cups flour

1/4 cup sugar

1/4 tsp salt

1/4 cup cold water

for filling:

8 oz butter

1 3/4 cup sugar

6 eggs

1/2 tsp salt

juice and rind of three lemons

Preheat oven to 400F.

In the bowl of a stand mixer blend the dry ingredients for the pie crust. Slowly add the water until it just comes together (you might not need it all). Split into two and roll out. Put into a pie pan and crimp edges.

For filling, cream butter and sugar. Add eggs one at a time. Add salt, juice and rind and beat well. Pour into the two crusts.

Bake until browned and the center is set, about 20-25 minutes. If it starts browning too quickly tent the pie with some foil.

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