How you doin’? Did you know one of the biggest advancements in culinary achievement coming out of World War II was powdered egg?  Most GIs hated them.
 
After the war an enterprising company developed a just-add-water cake mix that included powdered eggs. It was a horrible flop. After doing a little consumer research Duncan Hines discovered that meal-makers thought that if you cracked an egg into the mix, it was more well received and tasted more like homemade.
 
Now I never thought it was that hard to bake a cake. Afterall, all you have to do measure the ingredients, mix and bake. But for many it's hard to argue with the convenience of a box mix, especially when you're short on time and cake-baking expertise. While a box mix is okay in a pinch, it just doesn’t taste really homemade. But if you want it to taste like you really made it from scratch, try one or more of my special fixes and just remember to hide the box when you're done.
 
Eggs
Just as Duncan Hines discovered, eggs make a difference. To get an extra rich and moist cake, stir in two extra egg yolks along with the eggs called for in the recipe. This is especially great for yellow cakes. Repurpose the egg whites for another use.
 
If you want a lighter and airy cake, use two egg whites and save the egg yolks for creamy custard or flan. Remember, taking out the yolks decreases the amount fat in the cake, so make sure to replace it with 1 tablespoon melted butter for every yolk removed. This works well for white cakes, too.

Milk vs. Water
Substitute the called-for water with whole milk or another liquid, preferably something with flavor and fat. You can also use a non-dairy milk (soy, almond and coconut milk work especially well). The milk adds fat, which results in better flavor
and crumb structure in the cake. To make a richer cake extra rich, swap out the milk for buttermilk. Buttermilk is extra thick, so use a few more tablespoons than the recipe calls for.
 
Think "outside of the box" literally. Experiment with soda (Coca Cola Chocolate is fantastic), fruit juice (orange is great with Orange-Vanilla-Yellow Cake), or even a stout beer (Extra Rich Irish Chocolate Cake). Add some brewed coffee or a shot of espresso to any Chocolate Cake. A combination of coffee and chocolate is a match made in heaven.
 
You Can Never Have Too Much Chocolate
Boost the flavor of a boxed chocolate cake mix by adding hot water and unsweetened cocoa powder. The hot water helps the cocoa to fully blossom (rehydrate). You can fully enrich the cake by using chocolate chunks or chips—Dark chocolate for chocolate cakes and white chocolate for white or yellow cakes. I use a ganache in all my cakes as suggested in my book, Choclatique—150 Simply Elegant Desserts. I know, what a shameless plug.
 
Fat is Where the Flavor’s At
Most box cake recipes call for vegetable oil. It does what fats are supposed to do but doesn’t really add any flavor. Try replacing the vegetable oil with an equal amount of melted salted butter to boost richness. For an extra decadent cake, add two tablespoons of mayonnaise or for a tangy twist, add up to 1/4 cup sour cream or full fat yogurt.
 
Flavor Every Bite
Bump up the flavor by adding 1/2 to 1 teaspoon of pure vanilla or almond extract. Add a little rum, almond, or orange extract to a Spice Cake or add a teaspoon or two teaspoons of fresh lemon or lime zest or a bit of juice. And don't forget all those ingredients in your cupboard that you would use in cookies, brownies or other cakes—cinnamon, chocolate chips, nuts or dried fruit—will make your cake extra special.
 
ChefSecret:  If you’re using an older box cake mix, add an extra teaspoon of baking powder and a teaspoon of vinegar or lemon juice to a White or Yellow Cake mix to get that perfect rise. If you are making a Chocolate Cake, add 1 teaspoon of balsamic vinegar along with the baking powder.

Quip of the Day:  Q: Why couldn't the teddy bear finish his birthday cake? A: He was already stuffed.

                                        Coca-Cola® Chocolate Cake
 
It’s not that hard to make a cake from scratch… try this one if you are just starting out.
 
You may have heard of Coke being used in recipes like pot roast or Mexican carnitas, but did you know Coca-Cola® is actually delicious and functional in a cake as well? This sweet soda is the perfect addition to a homemade chocolate cake, plus it makes it lighter and fluffier.
 
Personally, I feel waiting for the cake to cool a bit before frosting is best. However, if you would like to make a Coca-Cola® cake in the traditional manner, pouring the frosting over it while the cake is still warm is the way to go for you.
 
Prep time:  20 minutes
Bake time:  30 minutes
Yield:  1 Cake—serves 8 people
 
Ingredients 
For the cake
4 cups all-purpose flour
16 tablespoons unsweetened cocoa, plus 2 for the dusting the pan
3 teaspoons cinnamon
1 teaspoon table salt
2 teaspoons baking soda
4 cups granulated sugar
1 pound unsalted butter, plus 1 tablespoon for the pan
1 can (16-ounces) Coca-Cola®
4 large eggs
1 cup buttermilk
4 teaspoons pure vanilla extract
 
For the icing
1/2 cup unsalted butter (1 stick)
1/2 cup Coca-Cola®
8 tablespoons cocoa
2 teaspoons real vanilla extract
2 boxes (1-lb.) powdered sugar
 
Directions
Make the Cake

1. Preheat an oven to 350º F.
2. Grease and flour an 11 x 17-inch pan.
3. In a large mixing bowl, sift together the flour, cocoa, cinnamon, salt, baking soda and sugar. Set it aside.
4. In a saucepan, place the butter and Coca-Cola®, heat until the butter melts.
5. Add the eggs, one at a time, buttermilk and vanilla; mix well.
6. Add the liquid mixture to the flour mixture and beat until smooth. The batter should be very thin.
7. Pour into the prepared pan and bake for 30 minutes.

​Make the Icing

1. In a saucepan, place the butter and Coca-Cola®and heat just until butter melts. Do not boil. 
2. Add remaining ingredients and mix well.
3. Pour over cool cake.
4. Allow the cake to cool, then cut.

ChefSecret:  Of all the recipes, the most widespread, according to the Coca-Cola® Company, is one for a gooey chocolate cake with miniature marshmallows, pecans and probably more calories per square inch than anyone can count.

Quip of the Day:  Q. Did you hear about Coke's new soda just for blondes? A: It has "open other end" printed on the bottom.
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Do you have a question or comment? Send your favorite recipes, pictures or thoughts to [email protected]. Recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Baking #Dessert #AmpUpACakeMix #CocaColaChocolateCake #DuncanHines #BettyCrocker #2023Recipes #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup   
                                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? There are milkshakes and then there are Brooklyn Malteds. The addition of powdered malt turns an ordinary milkshake into a piece of art. Malteds are classic, creamy and delicious.
 
In just a few minutes and with just a few ingredients including cold milk, chocolate syrup, malt powder and ice cream you can make a couple of delicious homemade shakes. Blend it to the texture you by the length of the blend and maybe some additional ice cream. Blend, pour, garnish and enjoy! 
 
This Malted will make you happy for at least an hour, but for a true Happy Hour version check out the ChefSecret below.
 
Prep time: 7 minutes
Yields:  2 (12 oz) servings
 
Ingredients 
6 scoops vanilla or chocolate ice cream (about 3 cups)
1/2 cup milk (cold)
1/4 cup chocolate syrup (I prefer Hershey’s)
1/2 teaspoon pure vanilla extract
2 tablespoon malt powder
 
Garnish with:
1 ounce (one squirt) whipped cream (I prefer Reddi Whip aerosol extra creamy)
1 teaspoon chocolate shavings
1 maraschino cherry with stem on
 
Directions

1. Place ice cream, milk, chocolate syrup, vanilla extract, malt powder, in blender container.
2. Cover; blend until smooth; about 5 minutes.
3. Garnish with whipped cream, chocolate shavings and a cherry on top.
4. Pour into 2 chilled/frozen glasses.
5. Serve immediately.

ChefSecret:  Guild the lily a bit by adding a 1/4 cup of malted milk balls to the blend and then a half a dozen or so to the garnish. Artfully drizzle a 1/4 cup of chocolate syrup down the side of the frozen glass. Lastly, make it an adult beverage by adding 1/4 cup of Harvey’s Bristol Cream Sherry or Bailey's Irish Cream to the mix with a drizzle on the top.

Quip of the Day:  Q. Where do milkshakes come from? A. From epileptic Cows.
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #BrooklynMalted #Milkshakes #HarveysBristolCream #BaileysIrishCream #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’? Are you a Brie cheese lover? What is Brie, you ask? Brie cheese is made with rich and creamy milk, therefore, Brie is rich and creamy with a center that could only be described as voluptuous.
 
The flavor is subtle and unique as is the milk which is lightly flavored from the wild grasses and flowers upon which the cows (or goats) feed. These also vary by region and season and that’s why Brie cheeses from different locales can have such distinctive—and local—flavors.
 
Brie is a soft, creamy, buttery cheese that originated in France and is now produced internationally. It has a creamy interior with a soft, edible rind of white mold. Brie is traditionally made from cow's milk but can also be made from goat's milk. The cheese is high in fat and rich in calcium with relatively high sodium content. It's also a good source of protein and vitamins A and B-6.
 
Creamy-Crispy Brie Bites have a crispy phyllo exterior, creamy melted Brie, or honey or honey-sweet apricot jam, tart Granny Smith matchsticks, crunchy Marcona almonds and a touch of earthy thyme. These little bites are like a whole cheeseboard spread in a single bite. They’re great as an appetizer or snack. The looks of the crisp edges with ridges are so compelling, you certainly won’t have any leftovers to be repurposed.
 
Ingredients 
1 package frozen prepared phyllo dough shells
12 1-inch cubes of Brie Cheese
3 tablespoons honey or apricot jam
6 teaspoons chopped Marcona Spanish almonds
1 teaspoon chopped fresh thyme
36 match-cut pieces of sour apple (Granny Smith)
 
Ingredients

1. Preheat an oven to 375° F.
2. Place the phyllo shells on a parchment-line sheet pan.
3. Place 1 cube of Brie into the center of each shell.
4. Spoon 1/2 teaspoon of apricot jam or honey into each shell.
5. Sprinkle the Brie with chopped almonds and chopped thyme leaves.
6. Bake for 10 minutes until the Brie is soft and gooey.
7. Garnish with matchstick sliced apples and serve.

ChefSecret:  While the rind is edible, I prefer to trim the cheese for this purpose. You can top the Brie with anything, sweet or savory, that you like, from fruit and jam to nuts and bacon.

Quip of the Day:  You sure are the brie’s knees. 😊
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
#Appetizers #Snacks #Brie #Phyllo #MarconaAlmonds #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup 
                                                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2023

How you doin’?  My ninth birthday party was the best one I ever had. My mother let me invite 20 kids from my class for a Hopalong Cassidy birthday party.
 
I was dressed in my “Hoppy” cowboy hat, chaps and holster and six-shooters. Old mom really went off the rails—there was a clown, a magician (other kids had one or both) but I also had a pair of ponies—yes, those little kid-sized horses. Mom made a Cowboy Casserole which ended up being one of the best one-pan meals ever served for a “Hoppy” Birthday party.
 
The Cowboy Casserole is a hearty and satisfying dish that's sure to please everyone at your table—birthday or not—despite the name,
 
Prep time:  20 minutes
Cook time:  50 to 60 minutes
 
Ingredients 
1 (16.3 ounce) can refrigerated biscuits (you can use a store brand)
2 pounds ground beef or pork or a combination of both
1 (1 ounce) package taco seasoning (I prefer Lawry’s brand)
3/4 cup water
1 medium onion, halved and sliced (1 cup)
1 medium red bell pepper, halved and sliced (1 1/2 cups)
1/2 cup frozen corn
1/2 cup sour cream
1/2 cup mayonnaise
8 ounces shredded Cheddar or pepper jack cheese, divided
2 medium sliced tomatoes
1 (4 ounce) jar sliced jalapeno peppers, drained (optional)
3 cups of Tater Tots
 
Directions

1. Preheat an oven to 375⁰ F.
2. Lightly grease a 9x13-inch baking pan.
3. Roll out, place and press the biscuit dough into the bottom of the baking pan and halfway up the sides.
4. Bake in the preheated oven until lightly browned, 15 to 20 minutes.
5. Leave the oven on.
6. Meanwhile, heat a nonstick skillet over medium-high heat and cook the ground meat until browned and crumbly, about 5 minutes.
7. Drain the fat.
8. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes.
9. Transfer the cooked meat to a bowl and lightly wipe out the skillet.
10. Add the onion, bell peppers and corn to the same skillet and cook over medium heat until slightly tender, about 5 minutes.
11. Combine sour cream, mayonnaise, 1/2 of the cheese and 1/2 of the onion-pepper mixture in a bowl.
12. Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough.
13. Top with the artfully arranged tots .
14. Sprinkle with the remaining 4-ounces of cheese.
15. Bake uncovered in the preheated oven until the tots are lightly browned and the cheese is bubbly, 30 to 40 minutes.
16. Let sit for 5 minutes to slightly cool and plate up like lasagna.

ChefSecret:  Serve with a bottle Cholula brand hot sauce and add a shake or two to taste.

Quip of the Day: “Hoppy” broke all the stereotypes of the time by wearing all black (as the good guy) when the other western good cowboys wore all white.
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Do you have a question or comment?  Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
​
#Entree #CowboyCasserole #RefrigeratedBiscuits #Lawrys #HopalongCassidy #Dinner #2023Recipes #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  
                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2023

It’s Happy Hour Friday… How you doin’? Sitting on the patio recently with a bunch of friends I decided to make Martinis. Not just any old Martinis, but Tom’s Bombay Sapphire Martinis. First, who’s Tom? Tom is a highly successful plaintiffs’ attorney and our company counsel.
 
I always knew that Tom was obsessed with the art of barbecuing—just like me. That’s one reason we get along so well. One day we’re comparing barbecue equipment and recipes and both taking bragging rights for the best smokehouse meat results… and then the next day he’s in court taking on the bad guys. Pretty impressive!
 
Tom told me that he has enjoyed several of my recipes for libations and wanted to offer one or two of his own. Don’t worry, he won’t take you to court or send a bill if you mix this one up!
 
I have offered martini recipes in other Happy Hour blog posts, but this one I found most interesting and highly creative—but that’s Tom!
 
Ingredients
For the gin-juniper pre-mix
1-1/2 cups of Bombay Sapphire Gin
1/2 cup of juniper berries
 
For the martini
1/4 ounce almost any cold sweet vermouth kept in the refrigerator
2-3 teaspoons of the gin-juniper pre-mix.
2 ounces Bombay Sapphire Gin right from the freezer
Grapefruit twist and 3 green olives for garnish
 
To make the gin-juniper pre-mix

1. Using a small two-cup jar, I add the juniper berries and fill the jar with gin.
2. Put the pre-mix in the sun for a day or two, shaking occasionally.
3. Put the jar in the freezer.

To make the martini

1. In a bar mixing glass add the vermouth and swirl the glass to coat the sides.
2. Add two or three teaspoons of the juniper-gin premix and 2 ounces of gin.
3. Because everything is already cold, use only two very small ice cubes and do not shake or stir.
4. Serve in a large martini glass.
5. Garnish with a grapefruit twist and three small olives (for a little salt)

ChefSecret:  Because the martini is not watered down with ice cubes, this martini not only tastes very different but is devastatingly strong. Note: Tom doesn’t defend DWIs.

Quip of the Day:  They say a martini is like a woman’s breast: one ain’t enough and three is too many.     …The Parallax View
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well and drive safely. Have a fantastic Happy Hour.

To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.

#Cocktail #HappyHour #BombaySapphireGin #SapphireMartini #Cheers #2023 #QuarantineKitchen #Covid19 #FeedingAmerica #RedCross #PerspectivesTheConsultingGroup  

                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2023