How you doin’? Spring has sprung, and with it comes the sweet, marshmallow goodness of Peeps. These iconic Easter treats have been delighting children and adults for decades with their colorful, sugary exterior and fluffy interior.
 
But what if I told you that Peeps aren't just for kids? That's right, these little marshmallow chicks and bunnies can be the star ingredient in some seriously delicious Easter cocktails.
 
Now, before you turn up your nose at the idea of mixing Peeps with alcohol, hear me out. Peeps add a fun, playful element to drinks that can take your Easter Happy Hour to the next level. Plus, with so many different colors and flavors available, the possibilities for Peep cocktails are endless.
 
Whether you're hosting an Easter brunch or just looking for a fun new cocktail to try, I've got you covered. In this post, I'll be sharing one of my best Peep cocktail recipes. So, grab your mixing glass and get ready to stir up a sweet and boozy Peep-inspired cocktail.
 
Just be sure to keep these festive drinks away from the kiddos… you don’t want any unintended consequences!
 
Prep time:  5 minutes
Yield:  2 servings
 
Ingredients 
1 ounce Pink Peeps simple syrup (see recipe below)
1 ounce banana liqueur
1 ounce coconut rum
1 mini bottle champagne or other bubbly of your choice
Yellow Bunny Peeps for Garnish
 
Instructions

1. Add the Peeps simple syrup, banana liqueur and coconut rum to a mixing glass.
2. Fill with ice and stir for 20 seconds.
3. Strain into 2 chilled champagne flutes.
4. Top with Champagne or sparkling bubbles
5. Garnish with Yellow Bunny Peeps

Peeps Simple Syrup
Ingredients 
1/2 cup water
1 cup granulated sugar
10 pink Peeps
6 large marshmallows
2 drops red food coloring

Directions

1. Add all ingredients to a saucepan on low heat.
2. Keep on low until everything dissolves and turns into a simple syrup.
3. Strain into a clean glass jar.
4. Chill.
5. Store in a refrigerator up to 2 weeks.

ChefSecret:  Use any color Peep to make a simple syrup for other drinks.

Quip of the Day:  Q. Why didn’t the Peep cross the road?  A. Because it was a little chicken.
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#EasterBunnyPeepTini #Peeps #PeepsSimpleSyrup #Champagne #HappyEaster #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                     ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Today we’ve got a bonus cocktail for Easter because Easter is more than a box of marshmallow Peeps! Make room for eggs, including chocolate eggs.
 
For the faithful, Easter is the celebration of Jesus’ resurrection and the hope of salvation. Secular celebrations are more focused on springtime, seasonal renewal and eggs… lots of eggs (and bunnies and Peeps)! The oldest tradition, which continues to be used in Central and Eastern Europe, is to dye and paint chicken eggs.
 
This custom of the Easter egg, according to many sources, can be traced to early Christians of Mesopotamia, and from there it spread into Eastern Europe and Siberia through the Orthodox Churches, and later into Europe through the Catholic and Protestant Churches. The widespread usage of Easter eggs, according to mediaevalist scholars, is due to the prohibition of eggs during Lenten season after which, on Easter, they are blessed for the occasion.
 
A contemporary custom in America is to substitute chocolate eggs wrapped in colored foil, hand-carved wooden eggs, or plastic eggs filled with both hard and chocolate confections.

At Choclatique, our award-winning chocolate company, we created a delicious twist on traditional Easter candy with both eggs and Peeps--Chicks—featuring a delicate, hand-decorated chocolate egg cracked in the middle with a tiny chick emerging from within.
 
This just goes to show you there is still plenty of room for creativity just like the following Easter Egg Cream Cocktail. This cocktail is not related to a New York Egg Cream.
 
Prep time: 8 minutes
Yield:  1 cocktail
 
Ingredients
1-1⁄2 ounces Absolut Vanilla Vodka
1⁄2 ounce Licor 43 coffee liqueur
1⁄2 ounce crème de cacao
1⁄2 ounce Bristol Cream liqueur
1⁄2 ounce half-and-half
 
For the glass garnish
2 tablespoons dark chocolate chips or 2 squares of dark chocolate
1 teaspoon shaved dark chocolate
1 Cadbury Creme Egg cut in half
1 metal cocktail skewer
 
Directions

1. Pre-chill a Coupe glass in the freezer.
2. Using a microwave, melt some dark chocolate chips or squares in a saucer and then dip the rim of the chilled Coupe glass into the melted chocolate.
3. Prepare the garnish of grated chocolate and skewered Cadbury egg.
4. Spear the egg with a metal cocktail stick that has been heated in hot water.
5. Add the cocktail ingredients to a cocktail shaker with ice.
6. Shake it like you mean it.
7. Strain the cocktail into the chilled and chocolate-rimmed glass.
8. Garnish with chocolate grated over cocktail and skewered Creme Egg.

ChefSecret: It's easier to cut the chocolate egg when straight from the refrigerator.

Quip of the Day:  Therapist: “What's been up lately?” Chocolate bunny: “I don't know, Doc, I just feel so hollow inside.”
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #EasterEggCreamCocktail #Vodka #AbsolutVodka #VanillaVodka #Licor42 #CremeDeCacao #BristolCream #HappyEaster #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                            ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It’s holiday time and people all over the U.S. are preparing for Easter dinner. What is it going to be this year?... turkey, roast beef or a Spiral-Cut Ham? Personally, I’m a big fan of Honey Baked Hams (they are not a sponsor of this blog). I’ve never had a clunker from this company, but honestly, it’s not that complicated to make your own… and undoubtedly less expensive.
 
If you’re wondering how to cook a spiral ham—read along—here’s everything you need to know! 
 
Cooking a copycat Honey Baked Spiral Ham is so easy that it practically cooks itself. Everyone will love your efforts for this popular Easter dinner served up with whipped or scalloped potatoes and green beans. Spiral-Cut hams come fully cooked, all you have to do is heat and serve. What could be easier?
 
Spiral-Cut Hams are typically between 8 and 11 pounds and, as I said, are fully cooked (make sure your package says pre-cooked). This means when cooking ham, heat it all the way through. The best way to do this is to cook it at a moderate temperature so the outside doesn’t dry out before the inside is heated through.
 
To cook a spiral ham without it drying out make sure you use a meat thermometer to reach 140° F and do not overcook it. I usually remove it around 135°F and keep an eye on the thermometer to ensure it reaches 140°F. It will continue to cook for a bit after you remove it from the oven.
 
Depending on the size allow 12-15 minutes per pound at 325° F. I have cooked Spiral-Cut Hams both with and without covering it with foil. Uncovered will give a slightly crisper exterior and need a longer cooking time. Cooking covered will be shorter cooking time with an undeveloped crisp exterior. My preferred way to cook is to keep it covered with foil and then remove the foil once the glaze is added for the last 20 minutes or so. If your ham is done early, remove it from the oven and let it cool a little, so it doesn’t keep cooking beyond the desired temperature. Once slightly cooled, cover with foil and don’t carve until ready to serve.
 
By the way, no two hams are shaped the same and the shape of your ham can affect cooking time. A larger rounder ham may need a little extra cooking time compared to a flatter shaped ham.
 
If you’re glazing your ham, it should be added at the end, so it doesn’t burn. I don’t use the glaze that comes with my ham; I opt for an easy homemade glaze. See ChefSecret below. Simply brush it on during the last 20 minutes. I sometimes turn the oven up or give it a broil for a couple of minutes to make the glaze good and sticky.
 
Spiral hams are made by one continuous cut from one end to the other and come apart very easily whether they are served warm or cold.
 
A typical serving is about 6 ounces per person, so an 8-pound ham will yield about 20 servings. But who can eat just one slice?
 
This easy baked ham is moist, tender and delicious inside while the outside is brushed with a brown sugar glaze and caramelized for a hint of sweetness. I serve this baked ham for special occasions (like Easter and Christmas) but it’s simple enough to make any time of year!
 
ChefSecret:  Brown Sugar-Honey Glaze for Spiral-Cut Ham
 
Baking a ham is not hard, you just need to watch the temperature to make sure it heats through without over cooking. Adding a brown sugar glaze to baked ham takes it to the next level without being overly sweet.
 
Prep time:  15 minutes
Cook time:  2-1/2 to 3-1/2 hours – check your thermometer
Yield:  20 servings

Ingredients
8 to 10-pound bone-in smoked ham (with water added)
1-1/2 cups packed light brown sugar
1/2 cup clover honey
 
Directions

1. Adjust the oven racks to accommodate a large roasting pan.
2. Fit the pan with a shallow roasting rack.
3. Preheat the oven to 325° F.
4. Unwrap the ham and rinse it under cold water.
5. Place it on the rack in the roasting pan.
6. Cover with foil and bake 1 hour 40 minutes.
7. Combine the brown sugar and honey in a saucepan and cook over medium heat until the mixture is smooth, and the sugar has dissolved.
8. Pour the brown sugar glaze over the ham and continue roasting 1 hour 40 minutes more, basting at least twice with the drippings in the roaster. (To adjust the total roasting time for a smaller or larger ham, calculate 20 minutes per pound.)
9. Check for doneness by inserting a meat thermometer into a meaty spot (not into fat or touching the bone)… it should register 140° F.
10. Let the ham stand 15 minutes before slicing to allow the juices to set.

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ChefSecret:  You can make the ham up to 2 hours ahead; tent with foil and serve at room temperature.

Quip of the Day:  One Easter, a father was teaching his son to drive when out of nowhere a rabbit jumped on the road. Slamming on the brakes, the son said, "I nearly ruined Easter. I almost ran over the Easter Bunny." His father replied, "It's okay son—you missed it by a hare."
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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/perspectives-on-food
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #EasterDinner #HoneyBakedHam #SpiralHam #EasterSundayDinner #Dinner #HolidayDinner #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Did you know that today is National Pecan Day?
 
While working on Pecan Praline recipes I made a few mistakes. Some of my best recipes came out of goofs. I first made this cake while chopping pecans and not watching was in the oven. I had been working on a walnut and brandy cake that had the most engaging flavor. It got away from me, but since I had a lot of chopped Pecans, I tried this simple recipe, so all was not lost.
 
It’s another one of my magical recipes that only required eggs, ground Georgia pecans and sugar to make this delicate and delicious cake. I’ll admit I was skeptical as I mixed the simple batter, but when I felt the knife slice into the crackled crust and moist center, I knew this recipe was special.
 
This remains one of my favorite cake recipes. It's great for beginner bakers and though simple, it’s elegant. Try it once and you'll keep returning to it, like I did.
 
Here are the ingredients you’ll need for one of the most magical cakes you’ll ever make—sugar, pecans and eggs
 
Ingredients 
12 ounces pecans (or blanched almonds work as well)
4 large eggs
1 cup granulated sugar
Confectioner’s sugar for serving
 
Directions

1. Preheat the oven to 350°F.
2. Line an 8 X 8-inch baking pan with parchment paper, letting some of it hang over two sides so that you can use it to lift the cake out of the pan after it's baked.
3. Process the pecans in a food processor until they’re coarsely ground and set them aside.
4. Separate the egg whites and yolks.
5. Add about half the sugar (1/2 cup) to the egg whites and beat to stiff peaks with an electric mixer. Set aside.
6. In a separate bowl, add the remaining sugar (1/2 cup) to the yolks and use the same electric mixer to beat until pale and doubled in size. When you lift the beaters, the mixture should drizzle down slowly and hold its shape for a few seconds.
7. Using a rubber spatula, gently fold the ground nuts into the egg yolk mixture until fully combined.
8. Then gently fold in half the egg whites until you can't see any white streaks.
9. Gently fold in the remaining egg whites. Try not to mix it for too long—just until you no longer see the egg whites.
10. Transfer the batter to the prepared baking pan and bake for 35 minutes, until a knife inserted into the center of the cake comes out clean.
11. Let the cake cool for 15 minutes before running a knife around the edges to release it from the pan.
12. Use the parchment to lift the cake out of the pan and onto a wire rack.
13. Let the cake cool completely before dusting it with powdered sugar to serve.
14.  Wrapped tightly in plastic wrap, this cake will keep at room temperature for up to five days.

ChefSecret:  This is a simple cake recipe, but it’s not necessarily easy. Here are some tips that will help you get the perfect cake you deserve:

• Use blanched nuts—without their peel. The skin tends to get bitter when exposed to heat. I’ve made this recipe with unblanched, unpeeled nuts, and sometimes you can taste some bitterness in the cake.
• Don’t overprocess the nuts. They should not start to form a paste but be ground just long enough to produce a coarse texture—this only takes about 10 seconds.
• Make the batter airy. The air that's whipped into the egg whites and yolks is the key to getting a light cake. The egg whites are beaten until stiff—they should hold their shape when you lift the mixture up with the mixer. And the egg yolks should be thick, glossy, yet airy.

Quip of the Day:  A Blonde was down on her luck. In order to raise some money, she decided to kidnap a kid and hold him for ransom. She went to the playground, grabbed a kid, took him behind a tree, and told him, "I've kidnapped you."

She then wrote a note saying, "I've kidnapped your kid. Tomorrow morning put $10,000 in a paper bag and put it under the pecan tree next to the slide on the Northside of the playground. Signed, A Blonde."

The Blonde then pinned the note to the kid's shirt and sent him home to show it to his parents.
The next morning the blonde checked, and sure enough, a paper bag was sitting beneath the pecan tree.
The Blonde opened up the bag and found the $10,000 with a note that said, "How could you do this to a fellow Blonde?"
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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/perspectives-on-food
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #GeorgeStatePecanCake #Pecans #Cake #NationalPecanDay #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? We are just a few days away from that dreaded April 15th known as Income Tax Day. At the moment I am on hold waiting for the IRS to find a lost payment. They said it might take as long as 30 to 60 minutes to get back to me… that’s really a HEAD BANGER. So, while I’m waiting, I might as well write a blog about my Harvey Wallbanger Cocktail from my Customs House Restaurants.
 
The Harvey Wallbanger is a modern classic cocktail that was reportedly born in the 1950s, when it was first prepared by California bartender Donato “Duke” Antone. It’s basically a Screwdriver with the addition of Galliano, an Italian liqueur.
 
The Harvey Wallbanger may have been invented in the ’50s (although that origin is debated), but it didn’t become a runaway sensation until the early 1970s when I sold it in all my restaurants. An import company’s marketing director, George Bednar, created an ad campaign that helped the drink fly off shelves as customers began to demand it by name.
 
Galliano is made with vanilla and a medley of herbs and spices, including star anise, juniper, lavender and cinnamon. It has a 42.3% alcohol content volume, so it’s no slouch in the booze department, which means it doesn’t get lost in drinks.
 
Most people know Galliano for its tall, slender, bright yellow bottle than its flavor. But with its distinct taste, even small amounts can transform a cocktail. That’s evident in the Harvey Wallbanger, which is notably different from the Screwdriver despite the scant half ounce of Galliano used in the drink.
 
The Harvey Wallbanger is a breeze to put together. You don’t even need a shaker; just build it right in the glass. The vodka and orange juice go in first, and the Galliano is floated on top. Garnish with an orange slice and cherry, and you can re-channel the golden days of disco.
 
Ingredients 
1-1/2 ounces vodka (house vodka works well—no need for the expensive stuff)
1/2 ounce Galliano L’Autentico liqueur
3 ounces orange juice, freshly squeezed is best
Garnish: orange peel
Garnish: maraschino cherry
 
Directions

1. Fill a tall glass with ice, then add the vodka and orange juice and stir.
2. Float the Galliano on top.
3. Garnish with a skewered orange slice and maraschino cherry.

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ChefSecret:  There is no substitute for Galliano, none at all.

Quip of the Day:  According to legend, Harvey was a California surfer. After losing an important contest, he consoled himself in Duke's Blackwatch bar with one of his 'special' screwdriver cocktails, (a screwdriver with a dash of Galliano liqueur). After several drinks, he tried to leave the bar but unfortunately kept bumping into the furniture and walls. Harvey the 'Wallbanger' became his nickname and the famous drink was named.
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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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #HarveyWallbanger #Galliano #Vodka #OrangeJuice #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I love coconut. My two favorite candy bars are Mounds and Almond Joy (basically a Mounds bar with several almonds on top).
 
When I was a kid, I discovered Manischewitz Coconut Macaroons that came sealed in a canister. They could stay fresh forever left in the can. I learned this was a macaroon usually served for Passover every year around March and April because it was baked without leavening in compliance with Jewish dietary laws for the holiday. This year, Passover begins at sundown on April 12th.
 
Coconut macaroons (along with Almond Macaroons) are a quintessential Passover dessert, but they really can be enjoyed by anyone, any time of the year. They also happen to be very, very easy and quick to make on your own. There’s no need for store-bought when it only takes half hour from start to enjoying some freshly baked, homemade macaroons.
 
Not only are Coconut Macaroons easy to make, they’re naturally free of many allergens. Being gluten-free, grain-free, dairy-free and tree nut-free, nearly everyone can enjoy them. Coconut used to be classified as a tree nut prior to 2025, but FDA no longer considers coconut a major food allergen.
 
The ingredient list for macaroons is a short one—you only need sweetened coconut, granulated sugar and egg whites. A pinch of salt and a splash of vanilla will make them even better but aren’t required.
 
It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
 
Prep time:  15 minutes
Bake time:  20 to 22 minutes
Yield: 24 coconut macaroons
 
Ingredients 
4 large egg whites
1/2 cup granulated sugar
1-1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1 (14-ounce) bag sweetened shredded coconut (which is about 5 1/3 cups)
 
Directions

1. Preheat an oven to 350⁰ F.
2. Line a large baking sheet with parchment paper.
3. In the bowl of a stand mixer beat the egg whites and sugar at medium speed until they are white and glossy, 3 to 5 minutes. It should be the consistency of thick paste.
4. Add the vanilla extract, salt and shredded coconut and stir just until evenly combined.
5. Use a medium (1-1/2 tablespoon) scoop to portion the macaroons onto the lined baking sheet at least 1/2 an inch apart. There’s no need to be delicate with it. The more densely packed your macaroons are, the less likely they are to fall apart when you transfer them off the baking sheet.
6. Bake, rotating the baking sheet halfway through cooking, until light golden brown on top and around the edges, 20 to 22 minutes.
7. Remove the baking sheet from the oven. Let the macaroons cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. It’s also key to wait about 5 minutes to transfer the macaroons to the cooling rack. They’re very delicate when they come out of the oven, but will quickly firm up as they cool.
8. Store the macaroons in a tightly lidded container at room temperature for up to 2 days, in the refrigerator for up to a week, or in the freezer for up to 2 months.

Note:  If refrigerated or frozen, allow the macaroons to come up to room temperature before serving.

ChefSecret:  If you must have chocolate in your desserts (I know many people who fall into this  category, including me), either add 1/4 cup mini chocolate chips or 2 tablespoons cocoa powder to the dough or get fancy with it and dip the bottoms of the macaroons in 10 ounces of melted chocolate chips.

Quip of the Day:  What’s a macaroon’s favorite genre of music? Anything but meringue-ue!
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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. We have added a new search feature to make it easier to navigate through our blogs.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #Cookies #Coconut #PassoverCoconutMacaroon #Passover #Macaroon #Manischewitz #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Back in January of 2023, dear reader, I introduced you to Miss Swander, the “Cafeteria Lady” from Beverly Hills High. She made a mean casserole, and she was a hell of a baker, too. She turned out this coffee cake twice a week.
 
Nothing is better than getting a slab of this coffee cake at a morning break… except maybe her cinnamon rolls that she made the other 3 days of the week.
 
You could always grab a slab of this style coffee cake at the Original Farmer’s Market on Fairfax or at Royal Bakery on La Cienega Boulevard where it was sold by the pound. Miss Swander claimed that this was her grandmother’s secret recipe that she made every Sunday for breakfast.
 
While my recipe is reminiscent of a pound cake, this deliciously moist and buttery coffee cake is anything but dry! Between the cinnamon swirl layer and the generous amount of streusel topping, every bite is a perfect combination of flavor and texture. You can whip up this easy and affordable morning cake without having to make a special trip to the bakery.

Today's is National Coffee Cake Day... whip this up to celebrate!
 
Prep time:  25 minutes
Bake time:  40 minutes
Additional time:  30 minutes
Yield:  12 serving / 1 9 X 13-inch coffee cake
 
Ingredients 
For the cinnamon layer
3/4 cup dark brown sugar
1/3 cup all-purpose flour
1-1/2 teaspoons ground cinnamon
 
For the streusel topping
1 cup dark brown sugar
1 cup all-purpose flour
1 tablespoon ground cinnamon
1/4 teaspoon almond extract
1/4 teaspoon kosher salt
1/2 cup softened unsalted butter (not melted)
 
For the cake
3-1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon kosher salt
1-1/2 cups granulated (white) sugar 
1 cup softened unsalted butter
3 large eggs
3/4 cup whole milk
8 ounces sour cream
2 teaspoons pure vanilla extract
 
Directions
1.      Preheat the oven to 350° F.
2.      Lightly grease a 9 X 13-inch baking dish; set aside.
To make the cinnamon layer
3.      Stir the brown sugar, flour and cinnamon together in a small bowl until well combined; set aside.
To make the streusel topping
4.      Combine the brown sugar, flour, cinnamon and salt in a small bowl.
5.      Add the butter and almond extract; stir with a fork until mixture is crumbly; set aside.
To make the cake
6.      Whisk together the flour, baking powder and salt in a medium bowl. Set aside.
7.      Beat the sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl.
8.      Turn the mixer on low speed and beat in the eggs until well blended.
9.      Gradually mix in the flour mixture and milk.
10. Add sour cream and vanilla and beat for 30 seconds.
11. Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top.
12.  Spread the chunky streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
13. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes.
14. Remove from the oven and let cool completely before serving, about 30 minutes.

ChefSecret:  Coffee cake is so called not because it has coffee as an ingredient, but because it is intended to be enjoyed with coffee.

Quip of the Day:  Why did the coffee cake kill himself? Because his life was so crumby!
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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/perspectives-on-food
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Baking #Dessert #NationalCoffeeCakeDay #CoffeeCake #Streusel #Breakfast #Brunch #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Okay, you and the other scout leaders, as well as all the kids, are getting ready for a campout favorite—toasted marshmallows. Marshmallows are not just for kids.
 
Marshmallows have been enjoyed around the world for over 4,000 years, with the earliest known recipe coming from Egypt around 2,000 BC. The ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The modern marshmallow confection is a mid-19th century French invention and was a cross between medicinal lozenge and bonbon.
 
Whether used for candy or medicine, the manufacture of marshmallows was limited to small scale confectioners. Owners of small confectionary stores would whip the sap from the mallow root into a fluffy candy mold. This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge.
 
The drying and preparation of the marshmallow took one to two days before the final product was ready. In the late 19th century, candy makers started looking for a new process and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture and allowed to cool or harden. At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow. I’ve attached my favorite homemade marshmallow recipe in the ChefSecret which is easy enough for the scouts to make.
 
Prep time:  5 minutes
Yield:  1 cocktail
 
Ingredients 
1-3/4 ounces Absolut Vanilla Vodka
1-3/4 ounces espresso coffee (freshly brewed and cooled)
3/4 ounce marshmallow syrup (I prefer Monin syrup)
Toasted marshmallow garnish
 
Directions

1. Select and pre-chill a Coupe glass.
2. Prepare the garnish of a skewered toasted marshmallow (see picture above).
3. Add ingredients and with ice to a shaker glass and shake it like you mean it.
4. Strain into chilled glass.
5. Garnish with toasted marshmallow (homemade or store bought).

ChefSecret:  Homemade Marshmallows Recipe
Flavorless food release spray
3/4 ounce unflavored gelatin
4 ounces cold water        
16 ounces granulated sugar
6 ounces light corn syrup (I prefer Karo)       
4 ounces hot water
1/8 teaspoon kosher salt
2 large egg whites
2 teaspoon pure vanilla extract
1 cup corn starch (for coating finished marshmallows)
 
Directions

1. Lightly coat an 8 X 12-inch pan with flavorless food release spray.
2. In a small bowl, combine the gelatin and cold water.  Set aside to soften.
3. In a heavy 3-quart saucepan cook the granulated sugar, corn syrup, hot water, and salt, over medium heat.  Stir the mixture with a wooden spoon until sugar dissolves.
4. Continue cooking without stirring until the mixture reaches 240° F (use a candy thermometer). 
5. Remove saucepan from heat and carefully add the gelatin; stir gently to combine.
6. Put the egg whites in a mixing bowl and whip the egg whites on high speed until stiff peaks hold. 
7. When stiff peaks hold, add the hot sugar-gelatin mixture.
8. Add the vanilla and continue whipping for 10 minutes—really, a full 10 minutes.
9. Using a rubber spatula, pour the marshmallow mixture into the prepared pan and spread it evenly to the sides.
10. Spray the flavorless food release spray on a piece of parchment paper and cover the marshmallows. 
11. Let it set overnight before cutting.
12. Cut the marshmallows to desired size. 
13. Sift the corn starch into a large bowl; gently toss the cut marshmallow squares a few at a time, coating them lightly. Shake off any excess.

Quip of the Day:  Q. What did the marshmallow say to the campfire? A. “You light up my life!”
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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/perspectives-on-food.
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To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Cocktail #ToastedMarshmallowEspressoMartini #ToastedMarshmallows #Marshmallows # VanillaVodka #Absolut #Vodka #Monin #Espresso #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Today’s blog was originally slated for release on February 28th, as our 1000th post. However, as our regular readers know, Fridays are about Happy Hour Cocktails here, and especially during Mardi Gras week. So, we pushed it down the calendar until today.
 
This one is for Joan. No one person takes on this type of project alone. Joan has always been a great editor who helps bring my words to life (as well as correcting my spelling and grammar). Perspectives test kitchen cooks evaluate all our recipes to assure the recipes make sense as written, the cooking times are correct, and the yields make sense for a traditional family. Lastly, I can test great food on my family table.
 
We do not have sponsors for this recipe blog. Any specific call-out ingredients are the ingredients I prefer and use in my own kitchen. We are always open to special requests, and we love to hear how your attempts at making my recipes turn out so please don’t be shy. Joan and I hope you’ve enjoyed reading our blog as much as we have enjoyed producing it.
 
                                         Joan’s Favorite Macaroni & Cheese
 
This is Joan’s favorite rich-in-dairy, 5 Cheese Macaroni & Cheese. Don’t get this confused with the blue box off the shelf grocery store. There’s also no lobster or truffles or any other weird ingredients—just an old fashioned roux-based sauce.
 
Make sure you have both a whisk and a wooden spoon nearby, and something to rest them on. You will be switching back and forth between the two utensils as you first make a roux and then build on that to make a béchamel sauce. This mixing regimen might qualify for an arms-weight day work out!
 
Cook time:  25 minutes
Yield: 8 servings
 
Ingredients 
Butter (for the casserole dish)
salted water for boiling pasta
1 pound dry elbow macaroni
5 tablespoons unsalted butter
5 tablespoons all-purpose flour
4-1/2 cups whole milk
2 teaspoons mustard powder
2 teaspoons ground cayenne pepper
1 teaspoon Worcestershire sauce
8 ounces grated Parmigiano-Reggiano cheese
4 ounces grated Gruyère cheese
5 ounces grated sharp cheddar cheese
3 ounces cubed fresh mozzarella cheese
1 ounce bleu cheese crumbles
4 ounces cooked and crumbled bacon
2 teaspoons salt, or more to taste freshly ground white pepper to taste 
 
Directions

1. Preheat the oven to 375⁰ F and butter a casserole dish; set it aside.
2. In a large, heavy-bottom pot, bring the salted water to a boil.
3. Add the elbow macaroni. Cook according to the package instructions until just al dente, then drain and set aside.
4. Using the still-hot macaroni pot, melt the butter over medium-high heat until it foams and subsides.
5. Whisk in the flour, then switch to a wooden spoon and stir steadily over medium-high heat until the mixture begins to turn a nutty golden brown, about 2 minutes. Do not let the mixture scorch.
6. Whisk in the milk and bring the mixture just to a boil, stirring with the wooden spoon and making sure to scrape each part of the surface of the pan so that hunks of flour or milk do not stick.
7. Reduce to a simmer and continue to cook and stir until the mixture is slightly thicker than heavy cream.
8. Whisk in the mustard powder, cayenne, and Worcestershire.
9. Add half the Parmigiano-Reggiano (you’ll sprinkle the rest over the top) and the rest of the cheeses and the bacon.
10. Stir the mixture until the cheeses have melted completely.
11. Stir in the cooked macaroni and mix well.
12. Remove from the heat and stir in the salt and (optional) pepper to taste.
13. Transfer the mixture to a glass or ceramic casserole, top with the remaining Parmigiano and bake in the oven for 15 to 20 minutes, until the top is golden brown, and the mixture is bubbling slightly.
14. Serve hot, or refrigerate and gently reheat the whole thing, or in portions as desired.

ChefSecret:  I sometimes add some red pepper flakes to the bechamel sauce to add a little extra zip.

Quip of the Day:  My friend told me she adds breadcrumbs to her mac and cheese for texture…I told her that was crumby advice!
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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/perspectives-on-food.
-------------------------------------------
To you and everyone dear to you, be strong, 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, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

#Entree #JoansMacaroni&Cheese #Macaroni&Cheese #ParmigianoReggiano #Gruyere #SharpCheddar #Mozzarella #BlueCheese #Bechamel #PerspectivesOnFood #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025