How you doin’? When I first opened for brunch at the Palm Grill, I wanted to offer a table starter and decided to create a "go-to" recipe our servers could reach for when new guests were seated. I always like to have a little something to welcome guests to the table, curb the appetite (just a little). This buys us a little forgiveness when we are really busy.
 
My Blue Ribbon Buttermilk Pecan Cake is based on a traditional buttermilk chuck wagon cake made with buttermilk, sour cream and brown sugar making this cake incredibly moist and flavorful.
 
The cake itself is just really plain vanilla until topped with the brown sugar-pecan topping (similar to a pecan pie filling). The luscious pecan-brown sugar topping is poured onto the hot cake in the last 10 minutes of baking, creating a wonderfully sweet and chewy layer on top of the soft cake moist. This Blue Ribbon Buttermilk Pecan Cake is warm, welcoming and makes a great first impression.
 
Prep time:  20 minutes
Bake time:  40 minutes
Cool time:  20 minutes
Yield:  8 servings
 
Ingredients 
For the cake
Non-stick food release spray
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup room temperature unsalted butter
3/4 cup firmly packed light brown sugar
1/4 cup granulated sugar
1 large room temperature egg
3/4 cup room temperature whole buttermilk
1/4 cup room temperature sour cream
2 teaspoons pure vanilla extract
 
For the pecan topping
1/2 cup firmly packed light brown sugar
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
3/4 cup lightly toasted chopped pecans
3 tablespoons melted browned unsalted butter
2 tablespoons heavy cream
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.

To make the cake

1. Grease a 9-inch springform pan with non-stick spray.
2. Line the bottom and sides of the pan with parchment paper.
3. Whisk the flour, baking soda, and kosher salt together in a medium bowl; set aside.
4. Using a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and sugar together on medium speed for 3 minutes.
5. Add the egg and beat until well combined.
6. Add the buttermilk, sour cream and vanilla to the batter and mix until combined, scraping down the sides and bottom of the bowl as needed to ensure all ingredients are fully mixed together.
7. Add the dry ingredients all at once and, using a rubber spatula, fold into the batter just until combined and there are no more pockets of flour remaining.  Be careful not to overmix.
8. Pour the batter into the prepared pan and smooth into an even layer.
9. Bake in the center of the oven for 30 minutes, until a toothpick inserted in the center comes out clean.
10. When the cake has about 10 minutes left in the oven, prepare the pecan topping.

To make the pecan topping

1. Stir the brown sugar, kosher salt, cinnamon and chopped pecans together in a medium bowl.
2. Add the melted browned butter and heavy cream and stir to combine.
3. After 30 minutes, remove the cake from the oven and spoon the pecan mixture in dollops over the surface of the cake.
4. Gently spread the pecan mixture into an even layer (the hot cake should warm the pecan mixture, making it more easily spreadable).
5. Return the cake to the oven and bake for an additional 10 minutes.
6. Allow the cake to cool in the pan for 20 minutes.
7. Carefully run an offset spatula or table knife along the edges of the pan to help release any pecan topping that might be sticking before removing the sides of the springform pan.
8. Allow to cool completely before serving.
9. This cake can be stored for up to a couple days covered at room temperature. Past that point, it's best to refrigerate or freeze the cake to keep it fresh.

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ChefSecrets:  You can omit the pecans if you desire; just swap them with shredded coconut or even pumpkin seeds or sprinkle the cake with chocolate chips after it comes out of the oven. No buttermilk? You can make your own buttermilk at home. Combine 1 cup room temperature whole milk with 1 tablespoon white vinegar in a glass measuring cup. Allow it to sit for 15 minutes, until milk takes on a slightly curdled appearance. Use 3/4 cup buttermilk as directed in my recipe.
You can swap the vanilla extract for almond or maple extract or add a splash of bourbon or rum for additional complexity. Spice up the flavor profile with ground nutmeg, allspice, or cardamom instead of just cinnamon.
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Quip of the Day:  Q. What happens when you eat too many pecans?  A. You get pecan-stipated!
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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.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Buttermilk-PecanCake #Buttermilk #Pecan #Dessert #Snack #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                                             ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Crumb topped muffins, often referred to as crumb cake muffins, have their origins in the traditional crumb cakes that are popular in American baking, particularly in New York. These muffins feature a buttery, sweet crumb topping made from flour, sugar and butter, similar to the topping used on classic crumb cakes, allowing for a convenient, portable version of the beloved dessert.
 
Muffins are ubiquitous in cafes and bakeries worldwide, but have you ever stopped to ponder their cultural origins? Understanding where muffins come from not only enhances your appreciation for these delicious treats but also provides insight into the cultures that created them.
 
The history of muffins brings us back to medieval Europe, where the foundation for modern muffins began to take shape. The word “muffin” itself is derived from the French word “moufflet,” which means “soft.” The journey of muffins can be divided into specific eras and regions that contributed to their development.
 
During the Middle Ages, baked goods often varied greatly by region due to local ingredients and traditions. Some historians suggest that the early forms of muffins were more like flatbreads or small cakes. These baked items were typically made with grains like wheat or rye and commonly baked over an open flame in household kitchens—not very appealing.
 
It was in Britain that muffins truly began to evolve. By the 18th century, muffins had transformed significantly. The British muffin is often characterized by its yeasted preparation, giving it a light, airy texture. These muffins served as a breakfast staple, often split and toasted, then enjoyed with fresh-churned butter or jam.

British muffins were somewhat similar to what we now refer to as “English muffins,” which are round, flat and pliable. However, it’s important to note that what Americans commonly think of as muffins today has diverged significantly from the original recipes.
 
The trajectory of muffins took a dramatic turn with the arrival of settlers in North America. The first American muffins appeared in the early 19th century, evolving from their British counterparts. American muffins became sweeter and more diverse in flavor, embracing local produce and baking styles.
 
By the late 19th century, individual muffin tins became widely available, allowing muffins to rise in popularity due to their convenience and portability. This period saw the introduction of a wider variety of flavors, using ingredients such as blueberries, chocolate chips and nuts. The emergence of baking powder in the 1850s also introduced a new level of lightness and fluffiness to muffins, distinguishing them further from their dense British counterparts.
 
While muffins may hold a special place in British and American cuisine, they have been embraced and adapted across the globe. Each culture introduces its unique flair, ingredients, and methods to create its version of a muffin.
 
Prep time: 12 minutes
Bake time: 20 to 24 minutes
Cool time: 5 minutes
Yield:  12 standard-size muffins
 
Ingredients 
For the crumb topping
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 chopped toasted pecans
10 tablespoons (5 ounces) melted and cooled unsalted butter
1-3/4 cups cake flour
 
For the muffins
2-1/2 cups cake flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons (6 ounces) melted and cooled unsalted butter
2/3 cup buttermilk
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
 
To finish the muffins
1/4 cup powdered sugar
Cooking spray or paper muffin liners
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Arrange a rack in the middle of the oven and preheat to 350° F.
3. Line a standard 12-well muffin tin with paper liners or coat the wells with butter or cooking spray; set aside.

To make the crumb topping

1. Whisk the granulated sugar, brown sugar, cinnamon, salt and pecans together in a medium bowl.  
2. Whisk in the butter until well-combined.
3. Stir in the flour until the mixture just resembles a thick dough; set aside.

To make the muffins

1. Whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl.
2. In a separate medium bowl, whisk the butter, buttermilk, eggs, egg yolks, and vanilla together until combined.
3. Pour the wet ingredients into the flour mixture and mix with a wooden spoon or rubber spatula until just combined; some lumps are fine.
4. Divide the batter among the prepared muffin wells, filling each one 3/4 of the way full.  
5. Divide the reserved crumb topping among the muffin wells and gently press them into the batter.
6. Bake until the muffins are golden-brown and a cake tester inserted into the center of a muffin comes out clean, 20 to 24 minutes.
7. Cool the muffins in the pan on a rack for about 5 minutes, then transfer to a cooling rack to cool completely.
8. Dust the muffins with powdered sugar before serving.

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ChefSecret: I make this recipe at least once a month with 5 frozen blueberries in each muffin. The muffins freeze well and come back to room temperature as fresh as just baked.
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Storage: The muffins will keep well in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 2 months, then thawed at room temperature.
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Quip of the Day: Q. Why did the muffin wear a hat?  A. It wanted to be a muffin top.
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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.
 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No  matter which side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day.

#Baking #RoyalBakery #CrumbToppedMuffins #StreuselStyle #Butter #Breakfast #Brunch #Snack Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
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                                                                                    © Perspectives/The Consulting Group, LLC 2026

How you doin’? My Lemon Poppy Seed Muffins are about the best ever… if I do say so myself! It’s my standard muffin base I use for a wide variety of flavors. With just a couple simple tweaks, you can go from fresh lemon poppy seed muffins to any other flavors you desire. This is a solid and quite forgiving muffin recipe where the possibilities are endless.
 
A healthy dose of poppy seeds gives these sweet muffins a slight crunch. That’s the best part about poppy seed muffins! The poppy seeds are a perfect contrast to the muffin’s soft interior.
 
This recipe is pretty basic. One important thing to note, however, is to expect a thick and airy batter. Don’t be tempted to add more liquid; you want a nice thick batter so the muffins hold shape. Don’t fill the muffin pan too high as they do spread out into mushroom-looking tops when overfilled. For the best tangy-sweet and tender (and aromatic, too) lemon poppy seed muffins, top them with a sweet lemon icing. That makes a special breakfast treat taste like it came straight from your family’s favorite fresh bakery.
 
Prep time:  15 minutes
Bake time:  20 minutes
Yield:  12 muffins
 
Ingredients 
For the muffins
1-3/4 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine kosher salt
4 tablespoons poppy seeds
1 stick (8 tablespoons) softened unsalted butter
3/4 cup granulated sugar
2 large room temperature eggs
1/2 cup room temperature sour cream
1 teaspoon pure vanilla extract
1 teaspoon lemon extract)
1-1/2 tablespoons fresh lemon zest
4 tablespoons fresh lemon juice
1/4 cup room temperature whole milk
 
For the lemon icing
1 cup sifted confectioner’s sugar
1-1/2 tablespoons fresh lemon juice
1 tablespoon whole milk
1 tablespoon poppy seeds
 
Directions
To make the muffins

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 425° F.
3. Spray a 12-count muffin pan lined with cupcake liners with nonstick spray and set aside.
4. In a large bowl, whisk the flour, baking powder, baking soda, salt and poppy seeds together and set aside.
5. In another large bowl and using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes.
6. Scrape down the sides and bottom of the bowl as needed.
7. Add the eggs, sour cream, vanilla and lemon extracts, lemon zest and lemon juice. Beat at medium speed for 1 minute, then turn up to high speed and beat until combined.
8. Scrape down the sides and bottom of the bowl as needed. Mixture may look a little chunky and curded—that’s okay.
9. With the mixer running at low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain.
10. Spoon the batter evenly into each muffin cup.
11. Bake the muffins for 5 minutes at 425° F.
12. Keep the muffins in the oven, reduce the oven temperature to 350° F.
13. Bake for an additional 15 minutes until a cake tester inserted in the center comes out clean. Do not over bake!
14. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

To make the icing

1. Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
2. Cover and store leftover muffins for up to 3 days at room temperature.

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ChefSecret:  For jumbo muffins:  Preheat an oven to 425° F for 5 minutes, then reduce to 350°F for 22–25 minutes for a total of 27–30 minutes. Makes about 6 jumbo muffins. Refrigerated ingredients should be at room temperature so the batter mixes together easily and evenly. You can fold in about 1-1/2 cups of fresh or frozen berries (do not thaw) into the batter before spooning into the pan and baking.
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Quip of the Day:  Q. Why is a baseball team similar to a muffin? A: They both rely on the batter.
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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. We have hundreds of archived Covid Era recipes which you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Baking #Muffins #LemonPoppySeedMuffins #Lemon #PoppySeeds #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
 
                                                           ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? A couple of days ago I picked up a deviled egg and the bottom fell through. I had a trail of filling and broken hard cooked white all over the front of my sweater. S—t! I hate having to pay my dry cleaner $7 to dry clean my sweater. So, I came up with a better idea... Deviled Egg Dip!
 
My Deviled Egg Dip is a tasty twist to turn traditional deviled egg flavor into a creamy dip. Plus, it’s much simpler than making deviled eggs, but you’ll still have their delicious and comforting flavors. Serve it with fresh veggies, crackers, pretzels, bagel chips, or crostini.
 
Deviled eggs became a staple at social gatherings, picnics, and family reunions and have a storied history that spans centuries. These bite-sized morsels of hardened egg yolks mixed with various ingredients and stuffed back into egg whites have evolved over time, influenced by different cultures and culinary traditions.
 
The concept of deviled eggs dates back to the Roman Empire, where eggs were  boiled, halved and filled with a mixture of yolks, herbs and spices. The Roman cookbook “De Re Coquinaria” by Apicius includes a recipe for stuffed eggs, which is one of the earliest known references to this dish.
 
The Romans are credited with introducing eggs to Europe, where they became a staple in many cuisines. Have you ever wondered who the first Roman soldier was to eat an egg?… you know, the thing that popped out near the chicken’s poop shoot?
 
During Medieval times, deviled eggs continued to evolve, with new ingredients and cooking techniques being introduced. In the 13th century, a cookbook from the court of King Richard II of England included a recipe for “stuffed eggs,” which consisted of boiled eggs filled with a mixture of yolks, cheese, and herbs. This recipe was likely influenced by Arabic cuisine, which had a significant impact on European cooking during this period.
 
As trade and colonization expanded, deviled eggs spread to new regions, adapting to local tastes and ingredients. In the South American colonies, deviled eggs were often filled with spicy sauces and meats, reflecting the influence of indigenous and African cuisines. Similarly, in Asia, deviled eggs were adopted and modified, with ingredients like soy sauce, ginger and sesame oil being incorporated into the filling.
 
Deviled eggs became a staple in American cuisine during the 19th century, particularly in the Southern United States. The dish was often served at social gatherings, picnics, and church functions, where it was prized for its simplicity, portability, and flavor. The traditional American recipe for deviled eggs typically consisted of boiled eggs, mayonnaise, mustard, and diced vegetables, which are mixed together and filled into egg whites.
 
As American cuisine continued to evolve, deviled eggs underwent numerous transformations, with regional variations and creative twists emerging. In the South, deviled eggs were often topped with pickle relish, paprika, or chives, while in the North, they were frequently filled with diced meats, like bacon or ham. The West Coast introduced its own unique flavors, incorporating ingredients like avocado, salsa, and cilantro into the filling. My mother made green deviled eggs and called it Egg Surprise so my brother and I would be enticed into eating it.
 
While deviled eggs are a beloved dish in the United States, they are also enjoyed in many other countries, often with unique twists and flavors. In Europe, deviled eggs are a common appetizer or snack, with countries like France and Italy offering their own variations.
 
In Asia, deviled eggs are often served as a side dish or used as a topping for other dishes, like sushi or noodle bowls. Some traditional deviled egg recipes from around the world include:

• In Japan, deviled eggs are often filled with a mixture of mayonnaise, soy sauce, and sesame oil, and topped with sesame seeds and chopped scallions.
• In India, deviled eggs are frequently filled with a spicy mixture of yogurt, cumin, and coriander, and served as a side dish or snack.

The history of deviled eggs is a testament to the power of food to bring people together and transcend cultural boundaries. From their ancient origins in Rome to their modern variations around the world, deviled eggs have evolved into a dish that is both versatile and enduring. Whether you’re a traditionalist who sticks to the classic American recipe or an adventurer like me, who enjoys experimenting with new textures, flavors and ingredients, deviled eggs (and Deviled Egg Dip) are sure to remain a beloved favorite.
 
Now you know the whole story.
 
Prep time:  10 minutes
Cook time: 17 minutes
Yield:  8 servings
 
Ingredients 
6 large hard cooked eggs, peeled and diced
3 ounces softened cream cheese
1/3 cup mayonnaise
2 teaspoons apple cider vinegar
2 teaspoons yellow mustard
1 teaspoon garlic powder
2 teaspoons Sriracha Thai hot sauce, or more or less to taste
salt and freshly ground black pepper to taste
2 tablespoons snipped fresh chives, for garnish
1 teaspoon sweet paprika, for garnish
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Combine hard cooked eggs, cream cheese, mayonnaise, vinegar, mustard, garlic powder, Sriracha, salt and pepper in a food processor.
3.  Pulse until you get a somewhat chunky consistency, about 30 seconds.
4. Taste, and if necessary, adjust seasonings to suit your taste.
5. Spoon the egg dip into a bowl.
6. Garnish with chives and a sprinkle of paprika. Store in an airtight container in the fridge.

​ChefSecret:  The best way I have found to boil eggs is to place them in a small saucepan and cover with cold water. Put a lid on it and bring just to a boil. When the water starts to boil remove the pan from the heat and let the eggs steep for 15 to 17 minutes. Then, shock them in cold water and ice cubes. This will make it easier to remove the shells.

Quip of the Day:  Q. Why did the egg break up with the frying pan? A. It felt like it was always getting too much heat.
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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.
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, be positive, stay well and be kind. No matter what side of the aisle you reside, please say a prayer for the U.S. men and women in uniform who protect this nation every day. And if you have a little extra to share with others, please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Appetizers #Dips #SideDish #DeviledEggs #DeviledEggDip #SocialFoodCustoms #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                          ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? My latest great barbecue restaurant find in the Las Vegas area is Mission Barbecue. That doesn’t mean I am discounting Fox Smokehouse in Boulder City—they still have the best beef ribs. But now I must declare Mission has the best smoked brisket.
 
They also have an easy-to-duplicate Blueberry Cake Cobbler Extreme.  It only takes two store-bought ingredients, but you would never know it.  Actually, my recipe tastes even better than the Mission Barbecue rendition.
 
You need to purchase 2 cans of blueberry pie fruit and a box of Duncan Hines Yellow Batter Cake Mix, plus a few pantry ingredients that will turn this dessert into an all-time favorite.
 
Prep time:  15 minutes
Bake time:  35 to 40 minutes
Cool time: 10-15 minutes
Yield:  8 to 10 servings
 
Ingredients 
Nonstick spray
2 cans (21-ounce), store-bought blueberry pie filling (I used Kroger house brand)
1 box (15.25 ounce) yellow cake mix (I used Duncan Hines)
1 cup milk (the box called for water)
3 large eggs
1/2 cup melted unsalted butter (the box called for oil)
1 teaspoon almond or vanilla extract
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 350° F.
3. Arrange an oven rack in the middle of the oven.
4. Spray a 9 X 13-inch baking dish with nonstick spray.
5. Spread the blueberry pie mix on the bottom of the prepared baking dish and set aside.
6. Blend the cake mix, milk, eggs and butter in a large bowl on low speed until moistened about 30 seconds.
7. Add the vanilla (or almond) extract.
8. Continue to mix the batter on medium speed for 2 minutes.
9. Evenly pour the batter over the blueberry pie fruit. Place it in the pre-heated oven.
10. Let the cake bake for about 35-40 minutes.
11. Let it cool for about 10-15 minutes, scoop and serve.
12. Top with vanilla ice cream or whipped cream.
13. Store leftover cobbler, covered, in the refrigerator, for up to 4 days.

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ChefSecret:  I changed out the water for milk and the oil to melted butter for a richer, more like a scratch-made cake. You can do that with most any boxed cake mix.
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Quip of the Day:  What do you do if you can't find a cobbler?  You get the baker to fix your choux.
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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. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
-------------------------------------------
To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.
#Dessert #BlueberryCakeCobbler #Blueberry #BlueberryCobbler #DuncanHines #PieFilling #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                 ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Luscious, intensely chocolaty, and easy to make, my 20-minute stovetop custard is the perfect dessert to serve after a special meal.
 
This quick, super-silky chocolate custard used to appear regularly on the Palm Grill dessert menu at the beloved Burlingame Palm Grill. Our pastry chef served it only slightly chilled so that the flavors and smooth texture of the chocolate can shine through. You never want to serve chocolate when it is too cold.
 
For this custard, use three ounces of bittersweet chocolate, plus more for the garnish. Look for chocolate with about 70% cacao to provide deep flavor without being overly sweet or chalky; for the best texture, avoid using chocolate chips here. Be sure to chop the chocolate finely, as directed—this way, it will melt quickly and evenly when added to the hot milk mixture.
 
Whole milk is the best choice for making rich, velvety custard; however, 2% will also work, just not as well. This dessert is perfect to cap a romantic dinner for two, but it can easily be scaled up to serve a larger group. To ensure the cream whips properly, keep it cold until you're ready to use it—also chill the bowl and whisk beforehand beating as well.
 
Prep time: 10 minutes
Whisk time: 5 minutes
Chill time: 5 minutes
Total Time:  20 mins
Yield:  2 servings
 
Ingredients
1/4 cup whole milk (2% will also work)
3 tablespoons sugar, divided
1 large egg yolk
3 ounces bittersweet chocolate, finely chopped, plus shaved chocolate, for serving
Pinch of kosher salt
2 tablespoons unsalted butter, softened
1/2 cup heavy cream
Pinch of ground cinnamon
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. In a small saucepan, combine the milk and 2 tablespoons of the sugar; heat until steaming and the sugar is dissolved. Put the egg yolk in a small bowl, temper it while gradually whisking in the hot milk.
3. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 2 minutes.
4. Off the heat, add the chopped chocolate and salt and whisk until smooth.
5.  Whisk in the butter. Pour the custard into 2 shallow bowls and refrigerate briefly, about 5 minutes.
6. Meanwhile, in a medium bowl, beat the heavy cream with the cinnamon and the remaining 1 tablespoon of sugar until softly whipped.
7. Drops dollops the whipped cream on the custard tops
8. Sprinkle the chocolate shavings on the cream and serve.

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ChefSecret:  The chocolate custards can be prepared the day before through Step 4 and refrigerated overnight. Be sure to cover the surface of the custard with food film. Serve the custards lightly chilled or at room temperature.
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Quip of the Day:  Q. What do you call Chewbacca when he has chocolate stuck in his hair?  A. Chocolate Chip Wookie.
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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. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Dessert #ChocolateCustard #BittersweetChocolate #WhippedCream #NotAnyOldChocolatePuddin #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? It’s Super Bowl weekend so you’re getting a Bonus edition of the blog this week. You’re welcome!
 
My 7-layer Dip is one of my favorite restaurant appetizer recipes. It’s a staple at many social gatherings, parties and sporting events. Its rich, creamy texture and explosion of flavors have made it a favorite among people of all ages. It’s great for football games (I think there is a Super one this weekend, in fact), tailgates, or any get-together. And best of all, it is very easy to make!
 
Have you ever wondered who invented this delicious dip? Before we dive into the specifics of the 7-Layer Dip, it’s essential to understand the broader context of dips and spreads in culinary history. Dips and spreads have been a part of human cuisine for thousands of years, with ancient civilizations such as the Greeks and Romans enjoying various forms of dips and spreads made from ingredients like olive oil, garlic and herbs. The concept of layering different ingredients to create a unique flavor profile is not new and has been practiced in many cultures around the world.
 
7-Layer Dip, as we know it today, is heavily influenced by Mexican cuisine. The use of ingredients like beans, cheese, guacamole, and salsa are all staples of Mexican cooking. The idea of layering these ingredients to create a flavorful dip is believed to have originated in the southwestern United States, where Mexican and American cuisines intersect. The cultural exchange between these two cuisines has resulted in the creation of many unique and delicious dishes, including the 7-Layer dip.
 
Tex-Mex cuisine, a fusion of Texan and Mexican cuisines, has played a significant role in the development of the 7-Layer Dip. Tex-Mex cuisine is known for its bold flavors, hearty portions, and creative combinations of ingredients. The 7-Layer Dip, with its layers of beans, tomatoes and hot sauce, is a quintessential Tex-Mex dish.
 
While it is difficult to pinpoint the exact origin of the 7-Layer Dip, it is believed to have been created in the 1980s by a chef or in the southwestern United States. One story behind the creation of the 7-Layer Dip is that it was invented by a chef at a restaurant in Texas, who was looking to create a unique and flavorful appetizer for his restaurant’s menu.
 
That my Customs House Restaurant in Marina del Rey had it on its opening menu in 1976 seems to precede this theory, though the timing is pretty close. I experimented with different ingredients, eventually settling on a refried beans, shredded cheeses, guacamole and salsa, which became the foundation of my 7-Layer Dip in California. The 7-Layer Dip quickly gained popularity in the 1980s and 1990s, as it became a staple at parties, sporting events and social gatherings (and restaurants). The dip’s popularity can be attributed to its ease of preparation, its flavorful and textured ingredients and its ability to be customized the mixture to suit different tastes and preferences.
 
Prep time:  20 minutes
Cook time:  3 minutes (beans)
Cool time:  1 hour
Yield:  6 servings
 
Ingredients 
1-1/2 cups canned refried beans (I prefer Rosarita Original)
1-3/4 cups guacamole
1-1/2 cups sour cream
2 cups diced tomatoes
1/2 cup sliced black olives (I prefer Musco or Early California)
1-1/2 cups package shredded Cheddar cheese
2 tablespoons hot sauce or more to taste (I prefer Cholula Hot Sauce)
3 tablespoons thinly sliced green onions
Tortilla chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Heat the refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes.
3. Spread the beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 15 minutes.
4. Spread the guacamole in a layer atop the refried beans.
5. Top with a layer of sour cream.
6. Add the diced tomatoes and slice olives.
7. Sprinkle the cheese over tomatoes.
8. Shake on the hot sauce.
9. Add a layer of green onions over the top.
10. Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.
11. Serve with your choice and flavor of tortilla chips.

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ChefSecret:  While the traditional 7-Layer Dip consists of beans, cheese, guacamole and salsa, there are many variations and interpretations of this beloved appetizer.
 
Some common variations include adding additional layers, such as shredded lettuce using different types of cheese, such as pepper jack or queso fresco, or incorporating other ingredients, such as cooked ground beef or diced cooked chicken. These variations and interpretations have helped to keep the 7-Layer Dip fresh and exciting.

The variation shown in the picture puts some of the chips on the bottom of the dish, just atop the refried beans.
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Quip of the Day:  A music star started a band called “Guac ‘n’ Roll.” Their first single was “Can’t Stop This Dip.”
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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. 
We also have 1,000 archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.

#Dips #7-LayerDip #RefriedBeans #Guacamole #SourCream #CheddarCheese #Tomatoes #BlackOlives #Hot Sauce #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 
 
                                                                              ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? This is my best simple Guacamole recipe. You just need a couple of ripe avocados and a handful of flavorful mix-ins.
 
If you remember Chi Chi’s from a few years back this is how we used to make this delicious guacamole that is perfect as a snack or as a flavorful topping for tacos, nachos or any Mexican-style chicken. Each bite is chunky and vibrant, thanks to ripe, but firm avocados (no squishy over ripe fruit in this dish) and a few simple mix-ins.
 
The word "guacamole" and the dip, are both originally from Mexico, where avocados have been cultivated for thousands of years. The name is derived from two Aztec Nahuatl words--ahuacatl (avocado) and molli (sauce).
 
Over 2 billion pounds of avocados are consumed each year in the U.S. That's over 7 pounds per person. A lot of these avocados go into what has become America's favorite dip—Guacamole.
 
All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado and help keep the Guac green. Here comes the creativity—add chopped cilantro, chilis, onion and tomato (or salsa).
 
Prep time:  10 minutes
Yield:  4 to 6 servings
 
Ingredients 
2 ripe, firm avocados
1/4 teaspoon kosher salt
1 tablespoon fresh lime
3 tablespoons minced red onion or thinly sliced green onion
1 minced serrano (or jalapeño) chili, stems, seams and seeds removed
2 tablespoons finely chopped cilantro (leaves and tender stems)
1/4 teaspoon freshly ground black pepper
1/2 cup chopped fresh tomato
1/4 cup chopped jicama
1/4 cup shredded cheddar
Tortilla chips, to serve
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Cut the avocados in half and remove the pits.
3. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon.
4. Place the fresh cut avocados in a bowl.
5. Using a fork or potato masher, roughly mash the avocado. Don't overdo it! The guacamole should be chunky.
6. Sprinkle with salt and lime juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
7. Add the chopped onion, chili, cilantro, black pepper and tomatoes. Chili peppers vary individually in their spiciness. So, start with half of one chili pepper and add more to the guacamole to your desired flavor and degree of heat.
8. Fold in the jicama and cheddar cheese.
9. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
10. If making a few hours ahead, place plastic wrap directly on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.)
11. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.
12. Refrigerate leftover guacamole up to 3 days.

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ChefSecrets:  The trick to making perfect guacamole is using avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and flavorless. Too ripe and the taste will be off and mushy.
 
Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be too ripe and not good. In this case, taste test first before using.
 
Be careful handling chilies! It's best to wear food-safe gloves. If no gloves are available, wash your hands thoroughly (including under your fingernails) after handling, and do not touch your eyes, the area near your eyes or private parts for several hours afterwards.
 
Guacamole is best eaten right after it's made. Avocados start to oxidize and turn brown once they've been cut. That said, the acid in the lime juice you add to guacamole can help slow down that process. And if you store the guacamole properly, you can easily make it a few hours ahead if you are preparing for a party.
 
The trick to keeping guacamole green is to make sure air doesn't touch it! Transfer it to a container, cover with plastic wrap, and press down on the plastic wrap to squeeze out any air pockets. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. This will keep the amount of browning to a minimum. You can store the guacamole in the refrigerator for up to three days. If the guacamole develops discoloration, you can either scrape off the brown parts and discard or stir into the rest of the guacamole before serving.
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Quip of the Day: Since Chipotle Restaurants charge $2.70 for guacamole... I wonder if in their business meetings, if they refer to their guac profits as Avacadough?
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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 
 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. 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, Samaritan’s Purse and/or American Red Cross.
#Dips #Guacamole #Avocado #SuperBowlDip #MexicanAvocados #Jicama #Tomato #Chilis #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup  
                                                                                    ©PERSPECTIVES/The Consulting Group, LLC, 2026

How you doin’? Holiday time is fudge time and for football fans there isn’t a bigger holiday than the Super Bowl (February 8th). Which team are you rootin' for? My Packers were out early... I'm just hoping for a great game. 
 
My Crunchy Butter Bars combine a sweet swirl of chocolate, butterscotch and peanut butter paired with bits of Rice Krispies cereal. It’s quick and easy to make and very addictive—you won't be able to eat just one!
 
Fudge is 100% American! It is a confection that originated in the United States during the late 19th century. It is believed to have been first created in Baltimore around the 1880s when a confectioner accidentally "fudged" a batch of caramels, leading to the creation of this sweet treat.
 
The first documented recipe for fudge was written by Emelyn Battersby Hartridge in 1886, a student at Vassar College. She described making 30 pounds of fudge for a school auction, which helped popularize the treat among her peers. Later that decade, fudge-making became a popular activity at women's colleges, particularly at Vassar, Wellesley, and Smith. Recipes began appearing in periodicals, making it accessible to home cooks, too. In 1887 the first specialized fudge shops opened in tourist areas, such as Mackinac Island, Michigan, further spreading its popularity. Fudge has remained a beloved treat in American culture, often associated with homemade gifts and holiday traditions. Its versatility allows for numerous variations, making it a favorite among many.
 
Fudge is typically made from sugar, butter and milk, with various flavorings added. Popular flavors include chocolate, vanilla, and nut varieties. The simplicity of the  ingredients and the ease of making the recipe contribute to its widespread appeal.
 
Prep time:  10 minutes
Cook time:  3 minutes
Additional time:  10 minutes
Yield:  24 servings / 1 9x13-inch baking dish
 
Ingredients 
1 cup semisweet chocolate chips (I prefer Guittard)
1 (11 ounce) package white chocolate chips (I also like Guittard for the white chips)
1/2 cup butterscotch chips
3/4 cup crispy rice cereal (such as Kellogg Rice Krispies®)
1/4 cup peanut butter
1/2 cup marshmallow fluff (I prefer Kraft)
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Line a 9 X 13-inch baking dish with parchment paper or aluminum foil.
3. Place the semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute in 30 second intervals. Stir chocolate until smooth.
4. Combine the white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1-1/2 minutes. Stir the mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth. Special Note: Do not scorch the chocolate in the microwave or you will have to start all over.
5. Stir the crispy rice cereal, peanut butter and marshmallow cream into the white chocolate-butterscotch mixture; pour into the prepared baking dish.
6. Spoon the semisweet chocolate in lines across the peanut butter mixture.
7. Run a knife in the opposite direction of the chocolate lines to achieve a tiger-stripe pattern.
8. Cover dish with plastic wrap and refrigerate until set, for at least 10 minutes.
9. Cut into small squares.

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ChefSecret:  When making plain fudge use an electric hand mixer to fully blend in the marshmallow and make the fudge light and heavenly.
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Quip of the Day:  Little Johnny’s mom doesn’t like it when he eats a lot of sweets. So, whenever she asks him how much he had he just fudges the numbers.
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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. 
We also have hundreds of archived Covid Era recipes that you can easily access using this link https://www.perspectives-la.com/Covid-19-Survival-Guide. Use the search box above our pictures to find what you’re looking for.
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To you and everyone dear to you, be strong, positive, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Confections #Fudge# #CrunchyButterFudgeBars #SemiSweetChocolate #WhiteChocolate #ButtscotchChips #PeanutButter #RiceKrispies #MarshmallowFluff #Guittard #Kraft #Kelloggs #SuperBowlTreats #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                   ©PERSPECTIVES/The Consulting Group, LLC, 2026  

How you doin’? Did you know that the famous Italian explorer Christopher Columbus tucked a stash of biscotti in the hull of one of his three sailing ships—the Niña, the Pinta, or the Santa Maria—on his legendary expedition to the Americas in 1492?
 
Many food historians believe that biscotti originated in the Tuscan region of Italy, when in reality it was created centuries earlier in Rome. The word biscotto is derived from the Latin bis for twice and coctum or baked which would soon be adapted to cotto meaning cooked.
 
The first bake in the oven was used to cook the dough, and the second bake dried and preserved the biscotti, providing an extraordinarily long shelf life for nourishment during the Roman Legions' extended journeys and conquests. Pliny the Elder, an author, philosopher and naval commander used to boast that biscotti would be edible for centuries. It is said some were even found in Egyptian tombs, maybe left over from Anthony and Cleopatra days.
 
After the fall of the Roman Empire in 110 A.D., the country was besieged by Visigoths, Vandals, and others—this was the Dark Ages. This was characterized by a lack of culinary or cultural development as citizens struggled to survive.
 
Then came the Renaissance with the reemergence of biscotti by an Italian baker named Antonio Mattei in the mid 1800’s. His original recipe was awarded a prize at the Exhibitions in Florence in 1861, London in 1862 and Paris in 1867. The recipe is still kept as a secret of the Pandolfini family, who inherited the original bakery in 1904, and are now in their fourth generation running it.
 
With biscotti’s reemergence in Italy came its revolution from the pallid, dry staple of Roman nourishment into a culinary gift reflecting distinct local flavors, like the Prato almonds native to Tuscany. Biscotti became so popular as it spread throughout the peninsula that soon every province developed its own flavored version. Ingredients quickly expanded to include anisette, amaretto and even lemon-flavored dough. 
 
These are an Italian family favorites.  They are great for mailing and keep for weeks!
 
Prep time:  25 minutes
Bake time:  50 minutes
Cool time: 10 minutes + 30 minutes

Yield:  3 dozen cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
4 large eggs
2 teaspoons almond extract
1 teaspoon Italia di Flora (King Arthur) or pure vanilla extract
3 cups all-purpose flour
1 cup ground almond flour
1 tablespoon baking powder
1/2 cup chopped candied cherries (or candied fruit, i.e. cranberries, pineapple, blueberries)
1-1/2 cups toasted and roughly chopped pistachios
1/4 cup mini semi-sweet chocolate chips
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat your oven to 350 degrees F. 
3. Prepare a sheet pan with parchment that has been buttered.
4. In a large bowl, cream together the butter and sugar until smooth.
5. Beat the eggs in, one at a time, then stir in the almond extract. 
6. Whisk the flours and baking powder together.
7. Stir the dry ingredients into the creamed mixture until just blended. Mix in pistachios, candied cherries, and mini chocolate chips, if using.
8. With lightly floured hands, divide the dough in half.
9. Shape the dough into two 1-inch diameter long loaves.
10. Place the two dough rolls 5 inches apart on the prepared cookie sheet; flatten each to a 3-inch width.
11. Brush with egg wash (50/50 egg and water).
12. Bake for 35 minutes at 350 degrees, or until set and light golden brown. Half way through baking time switch the trays in the oven top to bottom and bottom to top.
13. Cool for 10 minutes.
14. Using a serrated knife, cut the loaves diagonally into 1/2-inch slices. 
15. Arrange cut slices cut side down on ungreased cookie sheets.
16. Bake for additional 10 to 15 minutes at 350 degrees, or until bottoms begin to brown.
17. Turn the pieces over and bake an additional 10 minutes or until browned and crisp.
18. Cool completely.
19. Drizzle cookies with melted chocolate, if desired.
20. Store in tightly covered container.

ChefSecret:  Drizzle icing with white, dark or milk chocolate or even use royal icing.

Quip of the Day:  “Today we live in the moment unless it is unpleasant. In that case we will eat a cookie.”
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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, kind, thankful, and stay well and safe. Take a breath and count your blessings, and if you have a little extra to share with others, including those still suffering the effects of the recent hurricanes. Please consider donating to Feeding America, Tunnel to Towers, Union Rescue Mission, Samaritan’s Purse and/or American Red Cross.

#Baking #Dessert #Snack #Biscotti #Pistachio #Cherry #PistachioCherryBiscotti #Recipes2026 #URM #T2T #FeedingAmerica #ThreeSquare #RedCross #SamaritansPurse #PerspectivesTheConsultingGroup 

                                                      ©PERSPECTIVES/The Consulting Group, LLC, 2026