How you doin’? When I was a kid the only soft drink I indulged in was Dad’s Old Fashioned Root Beer—over ice or as a root beer float with vanilla ice cream. A Root Beer Float Cake is the retro dessert of my dreams.
 
Sodas have been more than a great drink since the first “soda jerk” put a little flavor into a glass of fizzy refreshment. When flavored sodas and soft drinks became popular in the United States in the late 1800s, home cooks found creative uses for them in the kitchen. You can pop open a can and enjoy everything from Coke Pork Carnitas to a 7-Up Cake and many others.
 
But the hit of the last century was Coca-Cola, and one of its most iconic uses is in Coca-Cola Cake. That would have been the same Coca-Cola Cake I introduced at Disneyland in 1991. It developed a following with Mouseketeers back then and is still going strong since it first appeared on the menu.
 
Why are cakes made with flavored sodas so craveable? The herby root beer flavor complements and deepens the chocolate flavor, and the carbonation in the soda acts as a leavening agent in the cake. The shiny, crackly glaze, also flavored with another hit of root beer, is the perfect contrast to the fudgy, moist interior.
 
Make sure to use natural cocoa powder in this recipe, not Dutch-process cocoa. Natural cocoa is more acidic than Dutch-processed and is needed to react with the baking soda and root beer to create optimal rise.
 
Serve my root beer cake with a scoop of vanilla ice cream or a dollop of whipped cream to make this an official Root Beer Float Cake.
 
Prep Time:  20 minutes
Bake time:  30 minutes
Cool & Frost Time: 15 minutes
Set Time: 1/2-2 hours
Yield:  12 servings
 
Ingredients 
For the cake
Nonstick cooking spray
1 (12-ounce) can Root Beer (I prefer Dad’s Old Fashioned or A&W)
2 sticks (8 ounces) unsalted butter
1/2 cup unsweetened natural cocoa powder, plus more for dusting the pan (I prefer Guittard natural cocoa)
2-1/4 cups all-purpose flour
1-3/4 cups granulated sugar
1-1/2 teaspoons baking soda
3/4 teaspoon fine grind kosher salt
3/4 cup room temperature sour cream
2 large room temperature eggs
2 teaspoons pure vanilla extract
 
For the icing
1 (12-ounce) can Root Beer
1 stick (4 ounces) cubed unsalted butter
1/4 cup unsweetened natural cocoa powder
4 cups powdered sugar
1/4 teaspoon fine grind kosher salt
 
Directions

1. Preheat an oven to 350° F.
2. Spray an 8- or 9-inch Bundt baking pan with nonstick cooking spray, dust with cocoa powder; set aside.

To make the cake

1. In a medium saucepan, combine the root beer, butter and cocoa powder.
2. Bring the mixture to a boil over medium-high heat and cook, stirring frequently to make sure it doesn’t boil over, until the butter is melted and the ingredients are well-combined, about 7 minutes.
3. Remove the pan from heat and let cool for 5 minutes.
4. In a large heatproof bowl, whisk together the flour, sugar, baking soda and salt.
5. Pour the warm root beer mixture into the flour mixture and whisk until no dry streaks remain.
6. Whisk in the sour cream, eggs, and vanilla until combined.
7. Transfer the batter to the prepared Bundt baking pan, spreading it into an even layer.
8. Bake until the edges of the cake begin to pull away from the sides of the pan and a toothpick inserted in the center comes out with just a few moist crumbs attached; 28 to 30 minutes.
9. Remove the pan from oven and let it cool in the baking pan on a wire rack while preparing the frosting.
10. Remove the cake from the pan while still warm and set it on a frosting rack.

To make the frosting

1. In a large saucepan, bring the root beer to a boil over medium-high heat. Boil, undisturbed, until the root beer has reduced to 1/3 cup, about 12 minutes.
2. Add the butter and cocoa to the reduced root beer and continue to cook, whisking constantly, until the butter is melted and the cocoa is thoroughly combined, about 30 seconds.
3. Add the powdered sugar and salt and whisk until smooth.
4. Pour the frosting over the warm cake, spreading it into an even layer.
5. Let the frosted cake rest until cooled to room temperature and the frosting is fully set, about 1-1/2 to 2 hours.
6. Slice, top with a scoop of vanilla ice cream and serve.
7. Store any leftovers (without the ice cream) in an airtight container at room temperature for up to 4 days. Do not refrigerate.

-------------------------------------------
ChefSecret:  Do not use Dutch-processed cocoa powder in this recipe. The acidity of natural cocoa powder is needed for the baking soda to react. Spreading the frosting over a hot cake may seem unusual, but the heat allows it to spread easily over the cake’s surface, drip down the sides and gives the frosting a shiny sheen.

Quip of the Day:  Why was the root beer float always invited to parties? It knew how to mix things up!
-------------------------------------------
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 #Cake #RootBeerFloatCake #RootBeerFloat #DadsOldFashionedRootBeer #A&WRootBeer #VanillaIceCream #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
​
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? My homemade from-scratch Open Face Peach Pie (Peach Galette) is a sweet peach filled delight, wrapped in a tender, flaky crust that will melt in your mouth.
 
A Galette is a classic fruit filled French dessert made with pastry. The dough is rolled out flat, fruit is placed in the center, then about 2 inches of dough is stretched up and over the fruit. It is then pinched together to capture the fruit and juices on the inside. It is baked on a flat sheet pan instead of a tart pan or pie plate which makes the galette rather rustic looking rather than finished pie.
 
There are several steps to this recipe (see the recipe below and refer to the ChefSecret), but it’s totally worth it! Especially for that delicious homemade flaky crust. My homemade Peach Galette is super easy to make and is the perfect dessert to enjoy during the hot summer days.
 
Prep time:  30 minutes
Chill time:  1 hour
Bake time:  16 minutes
Yield:  6 to 8 servings
 
Ingredients  
For the crust
1 ¼ cup all-purpose flour
1 tablespoon granulated sugar
¼ tsp salt
½ cup very cold butter cut into small cubes
4 to 6 tablespoons ice water
 
For the peach filling
1 lb. peaches, pitted and sliced into 1/2 inch slices
1 tablespoon cornstarch
¼ cup brown sugar
½ teaspoon cinnamon
½ teaspoon ground nutmeg
½ teaspoon pure vanilla extract
 
2 tablespoons butter cold (for the top of the pie)
 
For the egg wash
1 egg
1 teaspoon granulated sugar
¼ teaspoon cinnamon
 
Directions
To make the crust

1. Fit a food processor with the blade attachment, add in the flour, sugar and salt.
2.  Pulse the ingredients until well mixed.
3. Add cold butter cubes and pulse for about 30 seconds, until the mixture turns into crumbles the size of peas.
4. Add the ice water 1 tablespoon at a time and pulse after each addition. The dough is ready when it just starts to clump.
5. Form the dough into a disk, dust with flour on both sides and wrap in plastic wrap.
6. Chill in the refrigerator for 1 hour.

To make the peaches filling

1. Place the peach slices into a medium bowl, add cornstarch, brown sugar, cinnamon, nutmeg and vanilla.
2. Stir gently with a spatula until combined.

To make, assemble and bake the galette

1. Preheat the oven to 425˚F.
2. In a small bowl, beat one egg and set aside.
3. Roll the chilled dough into a 12″ circle and transfer onto a rimmed baking sheet lined with parchment paper.
4. Arrange the peaches in circles on top of the dough leaving about 2 inches dough border.
5. Add 2 tablespoons of cold butter slices on top of the peaches.
6. Fold the edges of the galette up slightly over the peaches, pinch together to form a seal.
7. Brush the crust with the beaten egg and sprinkle with cinnamon and sugar.
8. Bake for 18-22 minutes or until the crust is golden brown and the peaches are juicy and tender.
9. Let the hot galette rest for 15 minutes before serving.
10. Serve with vanilla ice cream.

-------------------------------------------
ChefSecret:  Do not over mix the dough! Overworking the dough causes the gluten in the flour to become elastic and the dough may become gummy. We want to keep the dough light, fluffy and chilled. Chill butter in the freezer for about 15 minutes and be sure to use ice water when making the dough. This will produce a delicious crispy texture. You can use other seasonal fruits as a cost effective option. This recipe works well with blueberries, strawberries, apples and rhubarb.

Quip of the Day:  What’s a peach’s favorite type of music? Anything with a good beat, especially fruit pop! 
-------------------------------------------
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 #OpenFacePeachGallette #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                  ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? It was Joan’s love of lemon bars that prompted my search for the best version. I was baking up a batch of lemon bars in the test kitchen when Joan grabbed one to sample—and instantly fell in love once again.
 
My recipe begins by making a simple shortbread crust and pressing the mixture into a prepared pan—then bake it for about 15 minutes.
 
While the crust bakes, it’s time to make the filling—just a few eggs along with sugar, lemon juice, lemon zest and flour. After whisking, pour the filling into the baked, slightly cooled crust and bake for 30 minutes. Patiently wait for them to cool, then cover the tops with confectioner’s sugar before slicing and enjoying.
 
Prep time:  20 minutes
Total bake time:  45 to 55 minutes
Chill time:  30 minutes
Yield: makes about 20 lemon bars
 
Ingredients 
For the Crust
1/2 pound (2 sticks) unsalted butter at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/8 teaspoon kosher salt
1 teaspoon lemon zest
 
For the Filling
8 large room temperature eggs
3 cups granulated sugar
2 tablespoons grated lemon zest
1 cup freshly squeezed lemon juice
1 cup all-purpose flour
Confectioners’ sugar, for dusting
 
Directions

1. Preheat an oven to 350 degrees.

To make the crust

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light.
2. Combine the flour and salt.
3. With the mixer on low, add to the butter until just mixed.
4. Dump the dough onto a well-floured board and gather into a ball.
5. Flatten the dough with floured hands and press it into a 9 x 13 x 2-inch baking pan, building up a 1/2-inch edge on all sides.
6. Chill the crust for 30 minutes.
7. Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool on a wire rack.
8. Leave the oven on.

For the filling

1. Whisk together the eggs, sugar, lemon zest, lemon juice and flour.
2. Pour over the crust and bake for 30 to 35 minutes, until the filling is set.
3. Let the bars cool to room temperature.
4. Cut into triangles or squares and dust with confectioners’ sugar.

-------------------------------------------
ChefSecret:  I like a darker crisper crust, if you’re like me, let it bake an extra 10 minutes.

Quip of the Day:  Did anyone see the news story about the HIV virus mutating to affect citrus plants? It may cause lemon AIDS.
-------------------------------------------
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 #TartLemonBars #LemonBars #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? I’m always looking for British-style foods to share with my sis Annie in London. So, this one’s for you, Annie! 
 
Here’s a dessert—Lemony Posset—that I think you and she will love.  Thanks to a genius technique, this lemony treat is as simple as it gets. Stir, wait and chill—that's it.
 
Here in Las Vegas, about the last thing I want to do in the summertime, is light my oven in the sweltering heat. That’s where this Lemony Posset comes in—it’s a no-bake custard that sets without cornstarch, eggs or baking and “magically” comes together with just three ingredients—heavy cream, sugar and lemons. It’s so simple… stirred on the stovetop for just a few minutes, yet the end result is an elegant, creamy, softly set pudding that's bright and delicious.
 
Lemony Posset dates back to the Middle Ages. The magic of a Posset is that the mixture thickens without any of the traditional ingredients used to make pudding, like egg yolk, flour or cornstarch. There’s no need for gelatin or any other gelling agent to set the custard. The acidity in the lemon juice interacting with the heavy cream is what makes it set.
 
Prep time:  15 minutes
Cook time:  4 minutes
Cool time:  4 hours or overnight
Yield:  6 small servings
 
Ingredients 
2 cups heavy cream
3/4 cup granulated sugar
1/2 cup freshly squeezed lemon juice
 
Directions

1. In a medium saucepan, combine the heavy cream and sugar.
2. Bring the mixture to a boil over medium heat, stirring to dissolve the sugar, and making sure not to scorch the cream.
3. Boil the mixture for 4 minutes, stirring constantly.
4. Remove the saucepan from the heat and immediately stir in the lemon juice.
5. Allow the mixture to cool for 10 minutes.
6. Then, whisk the mixture one last time before dividing it equally between six ramekins or small cups.
7. Chill the uncovered Possets in the refrigerator until set, at least 4 hours or up to overnight.
8. The Possets should be served cold, straight from the fridge.
9. Feel free to garnish with lemon zest, fresh berries, your favorite jam, or whipped cream before serving. 

ChefSecret:  You can add a little texture by adding shredded coconut, cranberries or raisins when cooking the Posset custards.

Quip of the Day:  There's an old joke where in Heaven the cooks are French, the policemen are English, the mechanics are German, the lovers are Italian and the bankers are Swiss - whereas in Hell the cooks are English, the policemen are German, the mechanics are French, the lovers are Swiss and the bankers are Italian.
------------------------------------------
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.

#Dessert #LemonyPosset #LemonCustard #Cream-Sugar-Lemon #NoBakeCustard #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? If you’re one of those people who have shied away from making crêpes because they seemed too fussy, listen up! Once you try them, you’ll realize that they’re actually very easy to make. In fact, you can whip them up in 15 minutes or so. They taste just like fancy restaurant quality crepes with that wonderful light, airy texture, like the inside of a popover, and the delicate, eggy flavor that makes them perfect for both savory and sweet fillings.
 
In my recipe, I’ve filled them with a very simple filling of Meyer lemon and whipped ricotta cheese. It’s so creamy and light, it tastes decadent. I love it (and my friends and family do, too), but all the fun of crêpes is in the customization—you can fill them with whatever you want!
 
Prep Time: 10 minutes
Chill Time: 1 hour (or up to 1 day)
Cook & Serve Time: 5 minutes per pan
Yield:  8 servings
 
Ingredients 
For the crêpes
3 large eggs
1 cup cold whole milk
3/4 cup all-purpose flour
1/4 cup cold water
3 tablespoons clarified unsalted butter, cooled
1 teaspoon real vanilla extract
1 teaspoon Meyer lemon zest
 
Directions

1. Place all the ingredients in a blender and purée until smooth, about 10 to 15 seconds.
2. Pour the batter into a medium bowl, cover, and chill in the refrigerator for 1 hour or up to a day. Note: chilling will relax the glutens in the batter, so your crêpes will cook up light and airy.
3. In a 7-inch nonstick frying pan, melt a teaspoon of butter over medium heat, swirling to coat the pan.
4. Using a small ladle, pour 3 to 4 ounces of batter into the frying pan, and swirl until the pan is covered.
5. Pour off any batter that does not cling to the pan.
6. Cook the crêpe for 2 minutes, or until just golden brown. Run a small rubber spatula around the edge of the crêpe to loosen it and then flip it over and cook it for another 1 to 2 minutes.
7. Move the crêpe to a plate lined with parchment paper and repeat steps 3 to 6 until you’ve used up all of the batter.
8. Set the crêpes skins aside until ready to use.

Ingredients
For the ricotta filling
1 cup whole milk ricotta
2 tablespoons Meyer lemon juice
1 teaspoon Meyer lemon zest
1/2 cup heavy cream
2 tablespoons powdered sugar, plus more for dusting
 
Directions

1. Place all the ingredients in the bowl of a stand mixer and whip until fluffy; about 5 minutes.
2. Spoon the ricotta filling onto prepared crêpes, gently roll them up, and place them on a serving dish.
3. Serve the crêpes with a dusting of powdered sugar and a few blueberries or cut strawberries if available.

ChefSecret:  If Meyer lemons are not available, substitute with fresh orange zest and orange juice.

Quip of the Day:  Did you hear about the crepe convention? It was a flipping success!
-------------------------------------------
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.
 
#Breakfast #Brunch #Dessert #MeyerLemon-RicottaCrepes #Crepes #DessertCrepes #BrunchCrepes #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Yes, I know, it’s Happy Hour Friday, but could make you happier than an ice cream shake/drink? Don’t worry cocktail lovers, we’ve got you covered later in this post.
 
I must confess, I goofed. I already had so much on the food calendar for St. Patrick’s Day, I missed one of Joan’s favorites. I am so ashamed.
 
To make up for my faux pax I made a pitcher of Shamrock Shakes this week. As we all know spirited St. Patrick's Day celebrations come with an onslaught of green foods and drinks. Did you know they even tint the Chicago River green?
 
The one green beverage that’s longed for by McDonalds’ cult of followers is none other than the Shamrock Shake. It is tall, minty, frosty, creamy goodness and only available for about a month at McDonald’s. Now with this recipe you can have one whenever you like. It’s just made with a handful of quality ingredients including real ice cream.
 
Here is a little undisputable history of the origins of the Shamrock Shake.
Since the 1970s, McDonald’s has offered this limited-time shake with its recognizable green hue as a specialty treat to celebrate St. Patrick’s Day from mid-February to mid-March. Its limited run has elevated its status, and it’s looked forward to by many all year long. In 2021, the Shamrock Shake celebrated its 50th (!!!) anniversary.
 
At its core, the recipe consists of vanilla ice cream, a “green Shamrock syrup,” whipped cream, and a cherry on top.
 
Here my simple list of ingredients but the end result is a creamy texture with balanced mint taste and a mound of whipped cream.
 
Like many of my recipes you can customize a Shamrock Shake to suit your needs and tastes. This doesn’t have to be a McDonald’s lunch dessert. Shakes are the portable dessert you get to drink anytime anywhere.
 
Try some favorite add-ins to make it your own. Here are some ideas to get you started!
 
Chocolate and mint are an iconic duo! Adding a drizzle of chocolate syrup over the top of your whipped cream. Or make it boozy (it is Happy Hour Friday, after all) by adding vodka or Irish Cream—not suggested for the kiddies.
 
Two ounces of vanilla vodka per shake adds an extra hint of vanilla without dramatically changing the minty flavor. Adding 2 ounces of bourbon turn this into a mint julep with a bolder flavor profile—perfect for watching the Kentucky Derby at home. Place a maraschino cherry on top and you’ve got a perfect copycat McDonald’s Shamrock Shake. If you can find green maraschino cherries that makes it that much more Irish.
 
My recipe makes two 8-ounce shakes, but it’s easy to scale up or down. I like to use my new Bullet blender which makes it a lot easier for clean-up.
 
Prep time:  6 minutes
Yield:  makes 2 8-ounce shakes
 
Ingredients 
12 ounces (1-1/2 cups) vanilla ice cream
3/4 cup whole milk
1 drop green food coloring
1/2 teaspoon mint extract
 
For the perfect garnish
 
Whipped Cream (Reddi-wip works)
1 tablespoon green sprinkles
2 red or green maraschino cherries
 
Directions

1. Put two glasses in the freezer to chill.
2. Add the ice cream, milk, food coloring and mint extract to a blender or Bullet mixing container.
3. Blend to mix all the ingredients until thickened and green throughout.
4. Pour into 2 chilled glasses.
5. Garnish with whipped cream, green sprinkle and cherries.

-------------------------------------------
ChefSecret: To make the shake a little thinner: add 1 to 2 tablespoons of milk
To make it thicker: reduce the milk by 1 to 2 tablespoons.

Quip of the Day:  Q: Why do people wear shamrocks on St. Patrick’s Day? A: Real rocks are too heavy!
-------------------------------------------
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 #ShamrockShake #MilkShake #StPatricksDay #Vodka #IrishCream #bourbon #chocolate #HappyHour2025 #Cheers #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
​
                                                                                                       ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Okay, dessert lovers, have you come across the internet-famous sensation—chocolate mousse made with only two ingredients, chocolate and rice (water doesn’t count)? I must admit I was more than a little skeptical when I first saw it. After giving it a try I found it was very good and so ridiculously simple.
 
I was taught Julia Child’s method to make a really great chocolate mousse which is why I was so wary of this recipe made with—and I repeat—just cooked rice and melted chocolate blended together? No kidding!
 
There’s no expensive equipment, no fancy techniques or special ingredients, just a quick and easy treat that’s perfect for kids and adults alike. Blend it up and chill it in ramekins. Don’t forget to add a dusting of sifted cocoa powder on top. That’s it and you’re done. In a million years, neither you nor anyone else will guess there’s rice in the mousse.
 
For my Very “Rice” Chocolate Mousse, I found that jasmine rice works best. It has just the right balance of starch to solids to create a beautifully smooth and creamy texture when blended with the melted chocolate. Jasmine rice is naturally soft and slightly sticky, which makes it the perfect base for this mousse, giving it a velvety consistency without being too heavy. The rice absorbs the chocolate and helps bind the ingredients together, resulting in a rich, indulgent dessert.
 
I used semisweet chocolate chips (50% to 70% cacao), but if you want a more intense chocolate flavor, try it with a darker chocolate (70%). I prefer to use American processed Guittard Chocolate. This is a 5th generation San Francisco family that’s been making American chocolate in the area for over 100 years. Milk and white chocolate also work to make delicious mousses.
 
Prep time:  15 minutes
Cook time:  Follow rice package cooking directions (about 20 minutes)
Chill time:  2 hours+
Yield:  4 servings
 
Ingredients 
1 cup dark chocolate chips (6 ounces) (I prefer Guittard Chocolate—chips or bars)
1 cup cooked rice, at room temperature (I prefer jasmine rice)
1/2 cup hot (not boiling) water, plus more as needed
1 pinch salt
Unsweetened cocoa powder, for dusting, optional
 
Directions

1. Melt the chocolate chips in the microwave in 30-second intervals, stirring between each until smooth. Or you can use a double boiler by placing the chocolate in a bowl over simmering water and stirring until it melts. Do not let the bowl touch the boiling water.
2. In a high-speed blender, combine the cooked rice, hot water, melted chocolate, and salt. Blend on high for 2 minutes, then pulse until smooth and creamy.
3.  Stop periodically to scrape down the sides of the blender jar to make sure everything is evenly incorporated. If the mixture is too thick for your liking, add more hot water, but just a 1 tablespoon at a time, up to 1/4 cup.
4. Transfer the mousse into 4 small ramekins and place in the fridge to chill out until set, allow at least 2 hours.
5. Just before serving, dust with cocoa powder, if desired, and enjoy!

To Store and Serve: Very “Rice” Chocolate Mousse keeps well in the refrigerator for up to 1 week. For best results, dust with cocoa powder just before serving.

ChefSecret:  The water works well because it ensures the chocolate stays liquid, but do not add boiling water to the blender. The extreme heat may cause the chocolate to seize.
And there’s more… it’s easy to customize this mousse by adding a pinch of cardamom powder, cinnamon, even with a pinch of chili powder or a touch of orange zest.

• Citrus: If you like the combination of citrus and chocolate, grate some orange zest into the mix before blending it, or add a strip of zest as a garnish on top.
• Spices: Add 1/2 teaspoon ground cardamom, cinnamon, or chili to the mix before blending to give the mousse notes of complexity.
• Go Nuts: Top your mousse with coarsely chopped toasted hazelnuts, pistachios or almonds. So pretty, too.
• Whipped Cream: A dollop (I love that word) of freshly whipped cream on top makes the mousse even more decadent. You can even add a little vanilla extract or maple syrup to the cream while whipping.
• Chocolate Shavings: For an extra-fancy look, add some chocolate shavings or curls on top.
• Sea Salt: Add some flaky sea salt on top as a contrast to the sweetness.
• Fresh Berries: Garnish with fresh boysenberries, raspberries or strawberries.

Quip of the Day:  I asked my mousse if it was ready to be eaten, and it said, “whip me into shape first, please!”
-------------------------------------------
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.

#Dessert #ChocolateMousse #RiceChocolateMousse #JasmineRice #GuittardChocolate #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? When working in Fiji several years ago we decided to take a few days off and visit the Jacques Cousteau beachside resort. The environment was pretty spectacular. It was the perfect place to have wonderful island food and long walks on endless, unspoiled beaches.
 
One might fantasize about one of Burt Lancaster’s movies, His Majesty O'Keefe, about a sea captain looking to make a fortune with copra (coconut) on South Pacific islands. And don’t forget about the beautiful island women… okay, a guy can dream, can’t he?
 
Okay, while you can’t dream about yourself in that movie, how about dreaming about a delicious piece of Pacific Island Coconut Cake? Do you have dreams about food? I must confess that I do, and this is one of my recurring dreams (that and kissing an island princess).
 
I want to share the secret of what has become one of my favorite cake recipes. Because it’s one of my recipes, you might have thought I was making the recipe from scratch. But there is no measuring the flour or sugar into mixing bowls… I made this showstopping cake from boxed cake mix—yes, a boxed cake mix!
 
To make it mine, I add toasted coconut to the cake and frost it with a luscious layer of tangy cream cheese frosting. No one ever guessed it was from a mix! When time is of the essence, doctoring up a boxed cake mix and covering them with homemade buttercream frosting is the answer.
 
Cake mixes can be delicious alternative and, in some cases, better than homemade if you know how to upgrade your cake mix. I have found the Duncan Hines Super Moist White Cake Mix is my boxed mix of choice.
 
My cake recipe works with the addition of full-fat canned coconut milk—no substitutes. Adding a high-fat liquid in place of water helps to shorten the cake, or prevent gluten strands from forming, leaving you with an irresistibly tender crumb.
 
The addition of a little extra vanilla extract and a sprinkle of lime zest brightens the rich coconut milk, giving you the feeling of the tropical islands. If you want, you can add 1/4 teaspoon coconut extract to the batter for extra coconut flavor.
 
My classic Pacific Island Coconut Cake needs homemade cream cheese frosting. I added some candied ginger, a little lime zest and a splash of coconut liqueur for some extra tropical notes.
 
Prep time:  15 minutes
Bake time:  30 minutes
Cool time:  allow 1 hour
Yield:  1 (9x13-inch) cake / 12 servings
 
Ingredients
For the cake
Nonstick cooking spray
1 cup sweetened coconut flakes, divided
1 (15.25-ounce) boxed white cake mix (I prefer Ducan Hines Super Moist baked cake)
3 large eggs
1 cup canned full-fat coconut milk
1/4 cup melted unsalted butter
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
1/2 teaspoon ground candied ginger
1/4 teaspoon coconut extract (optional)
 
For the frosting
8 ounces cream cheese, room temperature
1 stick unsalted butter, room temperature
2 to 3 cups powdered sugar, as needed
2 teaspoons pure vanilla extract
1/2 teaspoon lime zest
Ground candied ginger (optional)
 
Directions 
To make the cake

1. Preheat the oven to 350° F.
2. Spray a 9 X 13-inch baking pan with cooking spray.
3. On a large baking sheet, spread the coconut flakes into an even layer.
4. Bake the coconut in the preheated oven, stirring halfway through, until the coconut is golden brown and toasted, 5 to 8 minutes. Keep a close eye on the coconut as it can burn quickly.
5. Let the coconut cool on the baking sheet (as it cools, it will continue to toast from the residual heat from below).
6. In a large bowl, combine the cake mix, eggs, coconut milk, melted butter, vanilla extract, lime zest and ginger.
7. Mix with a rubber spatula until completely combined.
8. Fold 3/4 cup of the toasted coconut into the batter.
9. Pour the batter into the greased baking pan.
10. Bake according to the package directions (Duncan Hine knows best) until lightly golden and a cake tester comes out clean, 20 to 28 minutes.
11. Let the cake cool in the baking pan on a rack.

To make the frosting

1. Using an electric mixer, beat together the softened cream cheese and butter on medium speed until smooth, 3 to 4 minutes. Use a rubber spatula to scrape down the sides.
2. On the lowest speed, carefully add 2 cups of powdered sugar, vanilla extract and lime zest. If desired, you can include additional candied ginger.
3. Scrape the sides of the bowl down to fully incorporate.
4. Mix the frosting until creamy, adding more sugar as needed, a little at a time, to get your desired sweetness and thickness.
5. Use an offset spatula to spread the frosting on top of the cooled cake.
6. Sprinkle with the remaining 1/4 cup toasted coconut flakes.

-------------------------------------------
Store:  Pacific Island Coconut Cake can sit in a room-temperature kitchen for up to one day. This cake is rich in dairy. To store longer than one day, cover the cake with plastic wrap and refrigerate for up to 4 days. It is best to remove the cake from the refrigerator 30 minutes before serving to bring to room temperature to let the flavors blossom.

ChefSecret:  Here’s a thought out of left field—instead of using white cake mix— change it up with Duncan Hines Super Moist Chocolate Cake Mix. It’s like eating a Mounds Bar.

Quip of the Day:  Q. What did the cocoa bean say to the chef?  A. “I’m coco for coconut!”
-------------------------------------------
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 #CoconutCake #DuncanHines #CreamCheeseFrosting #ToastedCoconut #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025

How you doin’? Whenever I see a sweet bar recipe that has dates and oats as major ingredients, I believe I am eating healthier. With all the flour, granulated and brown sugar in the recipe… this idea is debatable. That said, my Date-Oatmeal Cookie Bars are great, and the bars taste just like oatmeal cookies. It’s easier to make cookies in bar form and all you have to do is cut them after they are baked. I love them all—bars or cookies.
 
You might ask where Date-Oatmeal Cookie Bars originated. It is a Canadian dessert (don’t worry, there’s no tariff for this recipe) made of cooked dates with an oatmeal crumb topping.
 
Oatmeal cookies originated from Scottish oatcakes and transitioned from porridge to baked goods in Victorian times. The first recorded oatmeal cookie recipes appeared in the late 1800s, with Fannie Merritt Farmer popularizing the oatmeal raisin cookie. The raisins, nuts and spices commonly found in today's oatmeal cookies date back to the Middle Ages. Oats were introduced to the Americas by European explorers in the 17th century, and in 19th century America, oats were considered health foods.
 
Ingredients 
2-1/2 cups dates, pitted and chopped
2/3 cup water
3/4 cup granulated sugar
2 tablespoons lemon juice
1-1/2 cups sifted all-purpose flour
1 cup packed brown sugar
1-1/2 cups quick cooking oats
1/2 teaspoon salt
3/4 cup softened butter
 
Directions

1. Preheat an oven to 400° F.
2. Grease a 9 X 13-inch pan.
3. Start by making the filling in a saucepan over low heat by combining the dates, water, granulated sugar and lemon juice.
4. Cook for about 8 minutes, or until thick. Set aside to cool.
5. To make the pastry, combine flour, brown sugar, oats and salt in a large bowl. Mix until well blended.
6. Add the butter until mixture forms into coarse crumbs.
7. Press half of pastry mix into the prepared pan.
8. Cover with the date mixture and spread remaining pastry mixture over the top.
9. Bake the bars for 20 to 25 minutes until golden brown.
10. Let the pan cool on wire rack before cutting.

ChefSecret:  The original Canadian recipe was made with white shortening. My partner, Joan is from Wisconsin (the dairy state), so I changed it to butter for a more well-rounded buttery flavor and to keep the family happy.

Quip of the Day:  An elderly but hearty dairy farmer from Wisconsin once told a young female neighbor that if she wanted to live a long life, the secret was to sprinkle a pinch of gunpowder on her oatmeal each morning. She did this religiously and lived to the age of 103. She left behind 14 children, 30 grandchildren, 21 great-grandchildren, five great-great-grandchildren and a 40 foot hole where the crematorium used to be.
-------------------------------------------
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.

#Dessert #NationalOatmealCookieDay #Date-OatmealCookie Bars #Dates #Oatmeal #OatmealCookies #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2025

ow you doin’? I don’t know who doesn’t love a good cheesecake. Cheesecakes can be broadly categorized into two basic types--baked and unbaked—and some do not have a crust or base. Cheesecake comes in a variety of styles based on region. My cherry cheesecake is a cross between a cherry cheesecake and a cherry cream cheese pie. It's super easy to put together and tastes delicious.
 
Modern cheesecake is not usually classified as an actual cake, despite the name. Some people classify it as a torte due to the usage of many eggs, which are the sole source of leavening, as a key factor. Others find compelling evidence that it is a custard pie, based on the overall structure, with the separate crust, the soft filling, and the absence of flour. Other sources identify it as a flan, or tart.
 
The United States has several different recipes for cheesecake, and this usually depends on the region in which the cake is made, as well as the cultural background of the person baking it.
 
Chicago-style cheesecake is a baked cream cheese version that is firm on the outside with a soft and creamy texture on the inside. These cheesecakes are often made in a greased cake pan and are relatively fluffy in texture. The crust used with this style of cheesecake is most commonly made from shortbread that is crushed and mixed with sugar and butter.
 
New York–style or Jewish-style cheesecake uses a cream cheese base. Gil Marks traces the origin of the New York-style or Jewish cheesecake in Ashkenazi Jewish cuisine to the 1930s, made famous in such establishments as Reuben's Restaurant and kosher-style Jewish deli and Lindy's, opened by German-Jewish immigrant Leo Lindermann in 1921.
 
Earlier cheese pie recipes called for cottage cheese. Cream cheese was invented in 1872 and made its way into American Jewish cuisine by 1929 according to Arnold Reuben, owner of the namesake restaurant, who claims credit for the recipe (as well as the Reuben sandwich). Junior's, established by Harry Rosen in 1950, is another NY Jewish establishment famous for New York-style cheesecake. Jewish baker in Decatur, Illinois Charles W. Lubin created the Sara Lee brand of supermarket cheesecakes and expanded into other cakes such as coffee cake, being sold in 48 states.
 
And now there is my Simple, No-Bake Cherry Cheesecake.  Not only is it easy to make, but as delicious as any created by Lubin, Rosen or Reuben and a lot less expensive as well.
 
Prep time:  5 minutes
Chill time: 5 hours
Yield: 1 (9-inch) cheesecake / 12 servings
 
Ingredients 
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) package softened cream cheese
1/3 cup lemon juice
1 teaspoon pure vanilla extract
1 (9 inch) prepared graham cracker crust
1 (21 ounce) can cherry pie filling
 
Directions

1. Place condensed milk, softened cream cheese, lemon juice and vanilla extract into a mixing bowl; beat until well blended.
2. Pour mixture into a prepared pie crust.
3. Chill in the refrigerator for 5 hours; do not freeze.
4. When ready to serve spoon the cherry pie filling on top of pie.

-------------------------------------------

ChefSecret:  The Italian version of cream cheese that can be used in this recipe is ricotta cheese. 

Quip of the Day:  The White Elephant (a true Shaggy Dog Story—you just gotta read to the end.)

An old farmer is tending his crop one day when he spies a white elephant trampling the edge of his field. He knows that there are four different types of elephants in his area: red elephants, blue elephants, purple elephants, and white elephants.

To kill a blue elephant, you use a blue elephant gun; to kill a red elephant you use a red elephant gun, and to kill a purple elephant you use a purple elephant gun. However, scientists have so far been unable to create a white elephant gun. So, what could the farmer do?

Well, the farmer had been working his land for 50 years, so he knew some tricks. One thing was that white elephants love cherry cheesecake. So, one morning the farmer goes out to the patch of ground where the white elephant had been before and set out a cherry cheesecake with ten cherries arranged in a circle and then retreated to his house to watch. The white elephant soon came across the offering and was overjoyed; it happily gobbled it up because white elephants love cherry cheesecake.

The next morning the farmer left out a cheesecake, but this time it only had nine cherries on top, this time in a star pattern. When the white elephant found the cherry cheesecake, it was delighted and quickly ate it without noticing that there was one less cherry (white elephants can't count well past 5) because white elephants love cherry cheesecake.

The next morning the farmer left out a cheesecake with seven cherries on it, in the shape of a light bulb. The white elephant subconsciously senses that there is less of a cherry flavor, but it doesn’t really notice because it's very lucky for there to be a cheesecake in the same spot three days in a row. It eats the cheesecake because white elephants love cherry cheesecake.

The next morning the farmer sets out a cheesecake with six cherries in a semi-circle. The white elephant is beginning to think that something is wrong, because it definitely seems like there is something off about it. The elephant eats it anyway because white elephants love cherry cheesecake.

The next day the farmer put out a cheesecake with five cherries on it in a pentagon. The white elephant knows for sure that something is wrong because it can count to 5, and there used to be more than that. It grunts and waves its trunk around a little but still eats it because, well, white elephants love cherry cheesecake.

The next morning the farmer set out a cheesecake with just four cherries arranged in a square. The elephant is beginning to get upset about its dwindling cherries, but it eats it anyway because white elephants love cherry cheesecake.

The next morning the farmer left out a cheesecake with only three cherries arranged in a triangle. The elephant has now grown furious, so it storms out away from the farmer's field into his neighbor's, which the elephant proceeds to trample and destroy. Then, having cooled down a little it returns and eats the cheesecake, because white elephants love cherry cheesecake.

The next morning the farmer put out a cheesecake with just two cherries. The elephant is again so furious that it angrily runs off and destroys the neighbor's house and crushes his car. Then it comes back because white elephants love cherry cheesecake.

The next morning the farmer sets out a cheesecake with only one cherry, stuck right in the center. The elephant is in full rage mode, and it goes to the neighbor's house. Since his house was destroyed the neighbor was living in a tent. The elephant trampled the tent and crushed him to death. Then the elephant came back and begrudgingly ate the cheesecake because white elephants love cherry cheesecake.

On the final day the farmer changes things, up a little. Instead of cherries, he covers it in slices of pears. When the white elephant saw this it couldn’t believe its eyes. White elephants HATE pears! They despise pears! And there was no cherry cheesecake! The white elephant was just so angry, just so full of rage that it couldn’t even move. It just stood there and turned purple with rage and the farmer shot it with the purple elephant gun. (No elephants were harmed in the telling of this Shaggy Dog story.)
-------------------------------------------
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.

#Dessert #NoBakeCheesecake #CherryCheesecake #Dessert #NationalCherryCheesecakeDay #Recipes2025 #URM #T2T #FeedingAmerica #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  

                                                                               ©PERSPECTIVES/The Consulting Group, LLC, 2025