We’ve all heard it. As kids we say it and as adults we think it. “I scream. You scream. We all scream for ice cream.” We are sure that there are some folks out there who don’t care for ice cream. However, ice cream is by far one of our favorite desserts. So, as the weather continues to warm we would like to devote a post or two or three to our all time favorite summer treat: ice cream.

Let us take this opportunity to define ice cream and a few other frozen treats.

1. Ice Cream: a frozen food containing cream or milk and butterfat, sugar, flavoring, and sometimes eggs.
2. Gelato: a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
3. Sorbet: a frozen food made from fruit puree that is whipped.
4. Sherbet: a frozen food made from fruit, milk and less than 2% butterfat.

Of course, there is frozen yogurt, ice milk, low fat ice cream, Italian ice, etc. We love them all and will write about most of them; however we will now get to a brief history of our beloved ice cream:

According to food historians ice cream’s origin can be traced back to China as early as 3000 BC. The first frozen treat was probably more closely related to sorbet and less like ice cream. This frozen treat from the China is thought to have made its way to Italy due to the travels of Marco Polo, but there is no definitive proof.

During the 17th century a more modern version of ice cream found its way to the tables of Italy where some food historians believe it was invented. It is thought that the first ice creams were simply sweet cream or custards (more like French ice cream that is egg based) and chilling them with ice, calling it “iced creams”. Because retaining ice during warm months, before the invention of refrigeration, was something that only the well-to-do could afford, ice cream was not enjoyed by the masses during the summer months.

Once refrigeration was invented the ice cream industry took off. Today we enjoy a variety of ice cream as manufacturers continue to delight us with their flavorful sweet concoctions. Making ice cream your own ice cream allows you to create your own flavors, however if you have never made ice cream a good place to start is with a recipe for good ole’ vanilla.

We love all the fancy, complex flavors of ice cream available on the market, but there is something to be said for the creamy, rich goodness of vanilla ice cream. It is humble and inviting. Plus, it is a blank canvas awaiting any number of toppings to accompany it.

We adore Alton Brown and have used yet another of his recipes. What we like best about this recipe is his use of the peach preserves. Who would have thought to add them in a recipe for vanilla ice cream?! The preserves add to the richness in flavor, allowing it to stand on its own, no topping needed. The name for this ice cream suits it perfectly:

Serious Vanilla Ice Cream (recipe from Alton Brown)

Ingredients

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Directions

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Photography Data:
ApertureFNumber: f/3.5
Make: Canon
Model: Canon EOS 350D DIGITAL
Featured Photographer

ExposureTime: 1/40
FNumber: 35/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 96875/100000
MeteringMode: 5
Flash: 16
FocalLength: 50/1

We’ve all heard it. As kids we say it and as adults we think it. “I scream. You scream. We all scream for ice cream.” We are sure that there are some folks out there who don’t care for ice cream. However, ice cream is by far one of our favorite desserts. So, as the weather continues to warm we would like to devote a post or two or three to our all time favorite summer treat: ice cream.

Let us take this opportunity to define ice cream and a few other frozen treats.

1. Ice Cream: a frozen food containing cream or milk and butterfat, sugar, flavoring, and sometimes eggs.
2. Gelato: a rich ice cream, made with eggs and usually containing a relatively low percentage of butterfat.
3. Sorbet: a frozen food made from fruit puree that is whipped.
4. Sherbet: a frozen food made from fruit, milk and less than 2% butterfat.

Of course, there is frozen yogurt, ice milk, low fat ice cream, Italian ice, etc. We love them all and will write about most of them; however we will now get to a brief history of our beloved ice cream:

According to food historians ice cream’s origin can be traced back to China as early as 3000 BC. The first frozen treat was probably more closely related to sorbet and less like ice cream. This frozen treat from the China is thought to have made its way to Italy due to the travels of Marco Polo, but there is no definitive proof.

During the 17th century a more modern version of ice cream found its way to the tables of Italy where some food historians believe it was invented. It is thought that the first ice creams were simply sweet cream or custards (more like French ice cream that is egg based) and chilling them with ice, calling it “iced creams”. Because retaining ice during warm months, before the invention of refrigeration, was something that only the well-to-do could afford, ice cream was not enjoyed by the masses during the summer months.

Once refrigeration was invented the ice cream industry took off. Today we enjoy a variety of ice cream as manufacturers continue to delight us with their flavorful sweet concoctions. Making ice cream your own ice cream allows you to create your own flavors, however if you have never made ice cream a good place to start is with a recipe for good ole’ vanilla.

We love all the fancy, complex flavors of ice cream available on the market, but there is something to be said for the creamy, rich goodness of vanilla ice cream. It is humble and inviting. Plus, it is a blank canvas awaiting any number of toppings to accompany it.

We adore Alton Brown and have used yet another of his recipes. What we like best about this recipe is his use of the peach preserves. Who would have thought to add them in a recipe for vanilla ice cream?! The preserves add to the richness in flavor, allowing it to stand on its own, no topping needed. The name for this ice cream suits it perfectly:

Serious Vanilla Ice Cream (recipe from Alton Brown)

Ingredients

2 cups half-and-half
1 cup whipping cream
1 cup minus 2 tablespoons sugar
2 tablespoons peach preserves (not jelly)
1 vanilla bean, split and scraped

Directions

Combine all ingredients (including the bean and its pulp) in a large saucepan and place over medium heat. Attach a frying or candy thermometer to inside of pan. Stirring occasionally, bring the mixture to 170 degrees F. Remove from heat and allow to cool slightly. Remove the hull of the vanilla bean, pour mixture into lidded container and refrigerate mixture overnight to mellow flavors and texture.

Freeze mixture in ice cream freezer according to unit’s instructions. The mixture will not freeze hard in the machine. Once the volume has increased by 1/2 to 3/4 times, and reached a soft serve consistency, spoon the mixture back into a lidded container and harden in the freezer at least 1 hour before serving.

Photography Data:
ApertureFNumber: f/3.5
Make: Canon
Model: Canon EOS 350D DIGITAL
Featured Photographer

ExposureTime: 1/40
FNumber: 35/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 96875/100000
MeteringMode: 5
Flash: 16
FocalLength: 50/1

As spring nears walk-a-thons and races will begin taking place around the country. Americans will get moving to raise money for their favorite causes. A few years ago a friend asked if I would participate in the Avon Walk for Breast Cancer. Naturally, I said yes as I knew how important it was to her and many others. I had no idea, though, what I was getting into when I agreed. Many walks and races require a minimum donation in order to officially participate. In order to be an official participant in the Avon Walk a minimum donation of $1800 was required.

Two more friends agreed to participate and so we became a team of four that needed to raise a total of $7200. Individually we had a difficult time raising the funds so we decided to work as a team. We set up bake sales at craft fairs, but still that wasn’t enough. Finally, I resorted to what I knew best from helping with so many as a child: the spaghetti and meatball dinner. The team was behind this idea and a plan was set into motion.

{Warm and Cool Tones: Adjusting your white balance in post processing full details in our upcoming post}

If I was a betting woman I’d bet that I left something out and I apologize. This isn’t one size fits all. It is what worked for me. I’d love to hear any suggestions that have worked for you.

Here are the steps l used to run our successful spaghetti dinner:

1. Free, Free, Free: First and foremost, remember to get anything you need from the venue to the supplies for free. You are trying to raise money, not spend it!

2. Secure a venue: I was fortunate that a team member had access to a newly built facility that had a kitchen, tables and chairs and an area large enough for the dining hall. In order to secure a location that is (a) free or (b) willing to give a huge discount try looking into church halls, rescue squad buildings, other club and organization buildings such as the VFW, Knights of Columbus, Elks (B.P.O.E), retirement club facilities, community centers, schools, etc.
Take full inventory of what the venue has to offer. For example, does it have an ice maker? If not you’ll need to purchase bags of ice for the drinks. How much room is available for prep work, storage, cooking, etc. Make note of anything regarding the venue that will have an impact on the plan.

3. Set the date: Naturally this will take place when you secure your location, but make sure the date and time is firm. Confirm this information with your point of contact at the venue about 2 weeks out from the date and then again 3-5 days out from the date.

4. Predict Attendance: This is the tough part. The amount of food and supplies you’ll need will be based on the number in attendance. If you’ve been involved in a fundraiser of this sort (such as a pancake breakfast, etc) then you will have an idea of how many people in your community will come out to support the event. However, I had no point of reference. So, what I did was survey the team. I asked them to estimate the number of their supporters (friends, families, acquaintances) who would attend. This helped give me a base number. I doubled that base number because many of our personal supporters would bring guests and they would also pass the word. Then I took that number and increased it by one fourth. For example: 100 (base number) doubled= 200. One quarter of 200 is 50. Plan for 250 people.

5. Create your menu and make a shopping list: Make a clear menu and keep it simple. (See list menu and list below.) Save receipts! And, if the item is donated note the amount it typically costs! This is important.

6. Go shopping: Free! Free! Free! This part of the preparations will require a lot of footwork so get your other volunteers on the task. Assign stores to volunteers. Each volunteer should make contact with the store regarding donations. I recommend calling, talking to the point of contact regarding donations and scheduling a time to meet. It may take a few phone calls and/or trips to the store, but it is worth getting free supplies. Take whatever the store can give. If everyone gathers a small amount from each store you will be amazed at what you will have in the end.

7. Pricing: Once you have all your supplies you can tally the cost of them. (All supplies from food to tableware and decorations should be tallied, even if donated!). Calculate what one individual serving will cost you to make (even if the supplies were all donated you must figure out a monetary sum based on what the food supplies would have cost.) Don’t forget the drinks! Factor in all other costs (non-food items, advertising, etc). If they tally $200.00 that cost must get factored into the price of the ticket (even if the products were donated). So, if you are planning on selling 250 dinners the cost added to each dinner would be $0.80 (80 cents.). Once you have your total cost per ticket increase the amount to a round figure that secures you a nice profit. You will know better than anyone what your community is willing to spend. (All items that were donated just add to your profit!) Cupcakes and Desserts should be calculated separately as they are being paid for separately.

8. Raffles/Door Prizes: If you decide to include a raffle and or door prizes make sure you secure donations for this as well. You will most likely get gift baskets, gift cards, even labor “gift cards”. For example: a person can make a “gift card” for 4 hours of yard work. You will not believe how popular those door prizes are! If you have many small items, create a gift basket with them.. Running a 50/50 raffle is an easy way to raise even more money at the event. I recommend issuing one ticket with each purchase of the dinner. You can then sell more (and most people buy more). You can charge $1 per ticket and then offer a special such as $4 for five. Most party stores sell rolls of raffle ticket.

9. Pre-selling: If you are organized enough and have the volunteer manpower you can pre-sell dinner tickets for a dollar less than the door price and you can also sell raffle tickets (attendance not required). Just make sure you get phone numbers on the other half of the raffle ticket!

10. Get the word out:

Contact your local paper(s), radio station, etc. Most papers will list local happenings for free, but if you want more control over publication make sure you ask for a discount if they are unwilling to do it for free. Make fliers and posters to locate wherever possible. Keep fliers handy to give out at any opportunity. Make large, durable signs to post on the major intersections on the day of the event. (I usually do this one or two nights before the event, weather permitting, to save time and get the attention of more people.). All fliers, posters and signs should include the following: date, time, location, event description and cost. Keep the signs simple, with large print. Too much clutter makes it difficult to read.

11. Two weeks out:

All supplies and food should be purchased and inventoried by now. Any changes in attendance prediction (based on pre-selling or more information, for example, if a friend tells you she is bringing everyone from her office) can be handled at this point. If you haven’t already, hold a meeting with your volunteers. Delegate responsibilities and make sure that each person is clear about their responsibility. Do not leave anything to chance. Even the youngest volunteer can be held accountable. I helped as a child and my children helped me as did my team members’ children. Call the venue and confirm date and time. Also confirm how early you can arrive to set up. This will have a huge impact on your event.

This is when you can start cooking the meatballs/ sauce and then freeze. If you have more than one volunteer doing this you could get together and do it all in one day. If that is not possible make sure everyone has the same recipe to follow.

NOTE: This can be done the day of the event if and only if you (a) can get the venue early in the morning (b) have many helping hands and (c) enough space/ burners to do all the meatballs in one location in a short period of time. The meatballs will need several hours to cook. (Because I was the only one making meatballs I made as many as I could for as many days as it took. More details follow with the recipe.)

12. One week out: At the risk of sounding like the Marine Corps spouse that I am I have this advice to offer: You get what you inspect not what you expect.

1. Day 7: Hold one more meeting with your volunteers. Confirm everyone’s duties, how the event will unfold. Make a timeline and give copies to your team. This will help them see how the day will progress. (More details below) You may want to have a sign making party at this meeting so that the street signs are finished and not done sloppily at the last minute. If the signs are sloppy and carelessly made people will be less likely to attend.
2. Day 6: Check in with anyone who has a critical task on this day.
3. Day 5: Check in with anyone who has a critical task on this day.
4. Day 4: Check in with your “bakers” and make sure they are prepared to bake. No one wants cupcakes that were rushed at midnight, the day of the event. (Desserts are paid for separately so they should look pretty and appetizing!)
5. Day 3: Check in with your “bakers” again and anyone else who has a critical task on this day. Take out frozen meatballs and sauce. Thaw in refrigerator(s).
6. Day2: Check in with the pasta maker. Pasta can be pre-cooked and put in baggies, stored in the refrigerator and then reheated the day of the event. (More details below.)

Hang street signs (weather permitting). Make sure you have a “bank”. $100.00 worth of small bills: singles and fives (Coins should not be necessary if you keep your prices rounded) Pick up the loaves of Italian bread, hopefully sliced already. If the loaves are not sliced ask the bakery department to do it for you. Most supermarket bakeries will slice the bread for you. And, if you have space in a freezer pick up the ice cubes for the drinks.

13. Event Day:

1. Arrive at venue as early as possible.
2. If you haven’t, purchase the ice cubes for the drinks and bring to venue.
3. Set up the dining area and entrance area. This can be done as early as you are allowed. Get it done and out of the way. (Details on the dining area are below.)
4. All hands in the kitchen. (Details on the kitchen prep below)
5. Showtime! (Details on how to manage are below.) BIG NOTE: If your event is being held from 5pm-7pm the main part of the crowd will begin arriving between 5-5:30pm. You will see your biggest crowd early so be ready to go.

14. Pat yourself on the back and repay yourself: After you clean up, take a seat and count the money! Deduct what you need to repay yourself. You have succeeded in supporting your cause! If you must purchase any supplies or pay for the venue you must repay yourself, unless, of course you are able to absorb the loss, which along with your time, is a huge donation. Save receipts to use for a tax write off. Now, check out how much you’ve made and give yourself a little pat on the back for a job well done.

Event Day Timeline:

1. Arrive at venue. Everyone should meet at the venue at the same time. An inventory of all necessary items should be taken. Make sure everything is accounted for and if any last minute items are needed assign a person or two to do the legwork

2. Split the team into two unequal parts: the larger group sets up the dining area. The smaller group gets the meatballs and sauce in the crock pots or on the stove.

3. Set up: Depending on your venue you may have to do more or less work. First things first, make sure the dining area is clean. Set up the tables and chairs. Decorate with table clothes and anything non-perishable that can be set on the table. Take a few tables to set up the dessert area where the cupcakes will be displayed. In this area you can also set out all the door prizes and a volunteer can man that section, selling more raffle tickets and the cupcakes.

4. Check the venues bathrooms, post signs to where they are for your guests. Tidy up the bathroom if needed. (If you are paying full price for a facility you shouldn’t have to do this, but it is always nice if your venue is donated to do this before and after the event.

5. Once the “front of the house” is set up, everyone should be in the kitchen. Depending on your timeline, give your team of volunteers a little break. This is a good time to talk to the servers (mostly the children and a few adults to supervise).
The servers will take the drink orders and serve the beverages.

1. Then they will bring out the salads.
2. After the salads the servers will bring out the dinners.
3. When the guest is finished they will clear the tables. If you think the servers will be too busy and you have enough volunteers, designate table cleaners whose only job is to clean the tables.

6. Prep the kitchen area: Set out the plates, cups, etc. In a convenient location.

7. Prep the salads. Wash the lettuce, cut and toss in a bowl, refrigerate. Cut up the tomatoes, cucumbers, etc. Refrigerate.

8. Make sure your kitchen is set up for maximum maneuverability.

9. About 30 minutes before show time, plate salads and refrigerate as many as possible.

10. Slice the Italian bread if it isn’t already done and place in plastic bags to keep from drying out.

11. Man your stations:

1. At least one adult should man the entrance, taking in the money for the dinner and issuing one raffle ticket per purchase. If the person is not going to be there for the raffle write down their phone number on the ticket.
2. One or Two adults should man the dessert table/additional raffle ticket sales table.
3. An adult should man the drink “station” pouring the drinks as the servers come in with the order.
4. Many salad plates should be prepped and ready to go, an adult can hand out to the servers as they need. And, this person can keep prepping the plates, keeping a continual supply.
5. Three people (adults) should man the dinner station. One person can plate the hot pasta, another can meatball and sauce it while another places the slice of Italian bread on the plate and hands off to the server.

12. When the dinner is over clean up thoroughly. Leave your venue cleaner than you found it and you will be welcome back another time.

Note: If you are doing all the cooking on the morning of the event get the entire team busy in the kitchen ASAP. The sooner the meatballs are finished, the better. And, pasta can still be prepared ahead (see below) and stored in the refrigerator.

Spaghetti Dinner Menu

1. Garden Salad
2. Spaghetti and meatballs
3. Bread
4. Drinks: Iced Tea, Water, Coke and Sprite (or Pepsi and 7up). Do not offer too many choices. Keep things simple.
5. Cupcakes (for sale separately)
6. Food Supply List (Based on recipes below.)
7. olive oil
8. onions
9. garlic
10. basil
11. parsley
12. salt
13. pepper
14. tomato puree
15. spaghetti
16. ground pork
17. ground veal
18. ground beef
19. parmesan (for use in meatballs and for serving)
20. eggs
21. bread crumbs
22. bread (for use in meatballs)
23. bread for serving
24. lettuce
25. tomatoes
26. cucumbers
27. (Any items you may want to add in the salad)
28. Salad dressing (only offer one option: Italian)
29. For the Cupcakes
30. Butter
31. All-purpose flour
32. Baking powder
33. Salt
34. Sugar
35. Eggs
36. Vanilla extract
37. Milk
38. Frozen raspberries
39. Semi-sweet chocolate
40. Confectioner’s sugar
41. Supply List (non-food items)
42. Table cloths (have a few extra for spills and other messes)
43. Napkins
44. Salad plates (sturdy disposable)
45. Dinner plates
46. Utensils
47. Cups
48. Small plastic cups (These are the small plastic cups used in to-go meals, they hold sauces, etc. If you do not want to put the whole bottle of salad dressing on the table you can put them in these small cups, on the side of the salad
49. To-go boxes if you think you can do carry-out sales. (I was surprised at how many people wanted the meal to go!
50. Decorations: Balloons, Streamers, whatever you fancy. But, keep it simple.
51. Raffle tickets
52. Money box (Any box will do, but one with compartments is helpful)
53. Pots, Pans, Strainers, slotted cooking spoons, cooking spoons, ladles, large bowls, spaghetti scooper, crock pots(as many as possible), hot plates, oven mitts, any cooking supplies you may need.
54. Garbage bags, paper towel, cleaning supplies such as dish soap, spray cleaners, sponges,
55. Music: optional, but fun. I made a play list of Frank Sinatra, Italian music, etc.

“Uniforms”: All the volunteers wore hot pink t-shirts…even the men.*

Note: Make sure your charity is present! Wear the colors; use those colors for the table cloths, etc. Set out informational fliers regarding your charity at the entrance and on tables.

The following recipes are used to create one pot of sauce and enough meatballs to serve with one pound of spaghetti; serving 4-6 people.

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
freshly ground black pepper to taste
4 large cans tomato puree

NOTE: Typically ½ cup of red wine is added to this sauce. However, this ingredient should be omitted for the fund raiser.

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

4. Let meatballs and sauce cool. Then place meatballs, with some sauce in large freezer bags. (Place equal amounts in each bag) and label. Take the remaining sauce and do the same.

5. On the day of the event place meatballs with sauce and extra sauce in as many crock pots as you can gather. This is easier than having everything on the stovetop and you won’t have to worry about the sauce and meatballs sticking to the bottom of a large pot.

Pasta Preparation

In order to keep things humming at the spaghetti dinner you can prepare the pasta ahead of time. Cook the pasta al dente (firm, but not hard). When the pasta is strained, coat with a little olive oil (very gingerly…only about 1 tablespoon for a pound of pasta). This keeps it from sticking together. Place pasta in freezer bags, but store in the refrigerator. On the day of the event reheat the pasta in boiling water for about 1 minute. Strain and serve.

The following recipes are for one type of cupcake batter and 3 types of frosting. I don’t recommend tripling the batter in one batch. Do three (or more) separate batches. The three frosting types will allow you to accommodate a variety of tastes.

Cupcakes Three Ways (Martha Stewart) Yields 12 cupcakes

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry, or chocolate butter cream

Directions

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

3. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of butter cream.

Basic Butter Cream (Martha Stewart) Yields about 4 cups

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until butter cream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Raspberry Butter Cream (Martha Stewart) This recipe has been adapted. Yields about 6 cups

Ingredients

1 ½ cups sugar
6 large egg whites, room temperature
1 pounds (4 sticks) butter, room temperature
1 teaspoon pure vanilla extract
½ pint (6 ounces) fresh or frozen raspberries, pureed and strained (to make ½ cup)

Directions

1. Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.

2. Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.

3. Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if butter cream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.

4. Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.

Chocolate Butter Cream (Martha Stewart) Yields about 4 cups.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners’ sugar

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix.

Photography Data:

Spaghetti
Joshua R.
Mamiya rz67 pro II with leaf aptus 6-II 28mp back Mamiya rz67 180mm f/4.5 W/N Mamiya rz67 140mm

Pink Buttercream Cupcakes
Ruth B.
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
ExposureTime: 1/13
FNumber: 4/1
ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Pink Running Shoes
Paul M.
ApertureFNumber: f/9.5
Make: NIKON CORPORATION
Model: NIKON D90
ExposureTime: 1/180
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As spring nears walk-a-thons and races will begin taking place around the country. Americans will get moving to raise money for their favorite causes. A few years ago a friend asked if I would participate in the Avon Walk for Breast Cancer. Naturally, I said yes as I knew how important it was to her and many others. I had no idea, though, what I was getting into when I agreed. Many walks and races require a minimum donation in order to officially participate. In order to be an official participant in the Avon Walk a minimum donation of $1800 was required.

Two more friends agreed to participate and so we became a team of four that needed to raise a total of $7200. Individually we had a difficult time raising the funds so we decided to work as a team. We set up bake sales at craft fairs, but still that wasn’t enough. Finally, I resorted to what I knew best from helping with so many as a child: the spaghetti and meatball dinner. The team was behind this idea and a plan was set into motion.

{Warm and Cool Tones: Adjusting your white balance in post processing full details in our upcoming post}

If I was a betting woman I’d bet that I left something out and I apologize. This isn’t one size fits all. It is what worked for me. I’d love to hear any suggestions that have worked for you.

Here are the steps l used to run our successful spaghetti dinner:

1. Free, Free, Free: First and foremost, remember to get anything you need from the venue to the supplies for free. You are trying to raise money, not spend it!

2. Secure a venue: I was fortunate that a team member had access to a newly built facility that had a kitchen, tables and chairs and an area large enough for the dining hall. In order to secure a location that is (a) free or (b) willing to give a huge discount try looking into church halls, rescue squad buildings, other club and organization buildings such as the VFW, Knights of Columbus, Elks (B.P.O.E), retirement club facilities, community centers, schools, etc. Take full inventory of what the venue has to offer. For example, does it have an ice maker? If not you’ll need to purchase bags of ice for the drinks. How much room is available for prep work, storage, cooking, etc. Make note of anything regarding the venue that will have an impact on the plan.

3. Set the date: Naturally this will take place when you secure your location, but make sure the date and time is firm. Confirm this information with your point of contact at the venue about 2 weeks out from the date and then again 3-5 days out from the date.

4. Predict Attendance: This is the tough part. The amount of food and supplies you’ll need will be based on the number in attendance. If you’ve been involved in a fundraiser of this sort (such as a pancake breakfast, etc) then you will have an idea of how many people in your community will come out to support the event. However, I had no point of reference. So, what I did was survey the team. I asked them to estimate the number of their supporters (friends, families, acquaintances) who would attend. This helped give me a base number. I doubled that base number because many of our personal supporters would bring guests and they would also pass the word. Then I took that number and increased it by one fourth. For example: 100 (base number) doubled= 200. One quarter of 200 is 50. Plan for 250 people.

5. Create your menu and make a shopping list: Make a clear menu and keep it simple. (See list menu and list below.) Save receipts! And, if the item is donated note the amount it typically costs! This is important.

6. Go shopping: Free! Free! Free! This part of the preparations will require a lot of footwork so get your other volunteers on the task. Assign stores to volunteers. Each volunteer should make contact with the store regarding donations. I recommend calling, talking to the point of contact regarding donations and scheduling a time to meet. It may take a few phone calls and/or trips to the store, but it is worth getting free supplies. Take whatever the store can give. If everyone gathers a small amount from each store you will be amazed at what you will have in the end.

7. Pricing: Once you have all your supplies you can tally the cost of them. (All supplies from food to tableware and decorations should be tallied, even if donated!). Calculate what one individual serving will cost you to make (even if the supplies were all donated you must figure out a monetary sum based on what the food supplies would have cost.) Don’t forget the drinks! Factor in all other costs (non-food items, advertising, etc). If they tally $200.00 that cost must get factored into the price of the ticket (even if the products were donated). So, if you are planning on selling 250 dinners the cost added to each dinner would be $0.80 (80 cents.). Once you have your total cost per ticket increase the amount to a round figure that secures you a nice profit. You will know better than anyone what your community is willing to spend. (All items that were donated just add to your profit!) Cupcakes and Desserts should be calculated separately as they are being paid for separately.

8. Raffles/Door Prizes: If you decide to include a raffle and or door prizes make sure you secure donations for this as well. You will most likely get gift baskets, gift cards, even labor “gift cards”. For example: a person can make a “gift card” for 4 hours of yard work. You will not believe how popular those door prizes are! If you have many small items, create a gift basket with them.. Running a 50/50 raffle is an easy way to raise even more money at the event. I recommend issuing one ticket with each purchase of the dinner. You can then sell more (and most people buy more). You can charge $1 per ticket and then offer a special such as $4 for five. Most party stores sell rolls of raffle ticket.

9. Pre-selling: If you are organized enough and have the volunteer manpower you can pre-sell dinner tickets for a dollar less than the door price and you can also sell raffle tickets (attendance not required). Just make sure you get phone numbers on the other half of the raffle ticket!

10. Get the word out:

Contact your local paper(s), radio station, etc. Most papers will list local happenings for free, but if you want more control over publication make sure you ask for a discount if they are unwilling to do it for free. Make fliers and posters to locate wherever possible. Keep fliers handy to give out at any opportunity. Make large, durable signs to post on the major intersections on the day of the event. (I usually do this one or two nights before the event, weather permitting, to save time and get the attention of more people.). All fliers, posters and signs should include the following: date, time, location, event description and cost. Keep the signs simple, with large print. Too much clutter makes it difficult to read.

11. Two weeks out:

All supplies and food should be purchased and inventoried by now. Any changes in attendance prediction (based on pre-selling or more information, for example, if a friend tells you she is bringing everyone from her office) can be handled at this point. If you haven’t already, hold a meeting with your volunteers. Delegate responsibilities and make sure that each person is clear about their responsibility. Do not leave anything to chance. Even the youngest volunteer can be held accountable. I helped as a child and my children helped me as did my team members’ children. Call the venue and confirm date and time. Also confirm how early you can arrive to set up. This will have a huge impact on your event.

This is when you can start cooking the meatballs/ sauce and then freeze. If you have more than one volunteer doing this you could get together and do it all in one day. If that is not possible make sure everyone has the same recipe to follow.

NOTE: This can be done the day of the event if and only if you (a) can get the venue early in the morning (b) have many helping hands and (c) enough space/ burners to do all the meatballs in one location in a short period of time. The meatballs will need several hours to cook. (Because I was the only one making meatballs I made as many as I could for as many days as it took. More details follow with the recipe.)

12. One week out: At the risk of sounding like the Marine Corps spouse that I am I have this advice to offer: You get what you inspect not what you expect.

1. Day 7: Hold one more meeting with your volunteers. Confirm everyone’s duties, how the event will unfold. Make a timeline and give copies to your team. This will help them see how the day will progress. (More details below) You may want to have a sign making party at this meeting so that the street signs are finished and not done sloppily at the last minute. If the signs are sloppy and carelessly made people will be less likely to attend.
2. Day 6: Check in with anyone who has a critical task on this day.
3. Day 5: Check in with anyone who has a critical task on this day.
4. Day 4: Check in with your “bakers” and make sure they are prepared to bake. No one wants cupcakes that were rushed at midnight, the day of the event. (Desserts are paid for separately so they should look pretty and appetizing!)
5. Day 3: Check in with your “bakers” again and anyone else who has a critical task on this day. Take out frozen meatballs and sauce. Thaw in refrigerator(s).
6. Day2: Check in with the pasta maker. Pasta can be pre-cooked and put in baggies, stored in the refrigerator and then reheated the day of the event. (More details below.)

Hang street signs (weather permitting). Make sure you have a “bank”. $100.00 worth of small bills: singles and fives (Coins should not be necessary if you keep your prices rounded) Pick up the loaves of Italian bread, hopefully sliced already. If the loaves are not sliced ask the bakery department to do it for you. Most supermarket bakeries will slice the bread for you. And, if you have space in a freezer pick up the ice cubes for the drinks.

13. Event Day:

1. Arrive at venue as early as possible.
2. If you haven’t, purchase the ice cubes for the drinks and bring to venue.
3. Set up the dining area and entrance area. This can be done as early as you are allowed. Get it done and out of the way. (Details on the dining area are below.)
4. All hands in the kitchen. (Details on the kitchen prep below)
5. Showtime! (Details on how to manage are below.) BIG NOTE: If your event is being held from 5pm-7pm the main part of the crowd will begin arriving between 5-5:30pm. You will see your biggest crowd early so be ready to go.

14. Pat yourself on the back and repay yourself: After you clean up, take a seat and count the money! Deduct what you need to repay yourself. You have succeeded in supporting your cause! If you must purchase any supplies or pay for the venue you must repay yourself, unless, of course you are able to absorb the loss, which along with your time, is a huge donation. Save receipts to use for a tax write off. Now, check out how much you’ve made and give yourself a little pat on the back for a job well done.

Event Day Timeline:

1. Arrive at venue. Everyone should meet at the venue at the same time. An inventory of all necessary items should be taken. Make sure everything is accounted for and if any last minute items are needed assign a person or two to do the legwork

2. Split the team into two unequal parts: the larger group sets up the dining area. The smaller group gets the meatballs and sauce in the crock pots or on the stove.

3. Set up: Depending on your venue you may have to do more or less work. First things first, make sure the dining area is clean. Set up the tables and chairs. Decorate with table clothes and anything non-perishable that can be set on the table. Take a few tables to set up the dessert area where the cupcakes will be displayed. In this area you can also set out all the door prizes and a volunteer can man that section, selling more raffle tickets and the cupcakes.

4. Check the venues bathrooms, post signs to where they are for your guests. Tidy up the bathroom if needed. (If you are paying full price for a facility you shouldn’t have to do this, but it is always nice if your venue is donated to do this before and after the event.

5. Once the “front of the house” is set up, everyone should be in the kitchen. Depending on your timeline, give your team of volunteers a little break. This is a good time to talk to the servers (mostly the children and a few adults to supervise).
The servers will take the drink orders and serve the beverages.

1. Then they will bring out the salads.
2. After the salads the servers will bring out the dinners.
3. When the guest is finished they will clear the tables. If you think the servers will be too busy and you have enough volunteers, designate table cleaners whose only job is to clean the tables.

6. Prep the kitchen area: Set out the plates, cups, etc. In a convenient location.

7. Prep the salads. Wash the lettuce, cut and toss in a bowl, refrigerate. Cut up the tomatoes, cucumbers, etc. Refrigerate.

8. Make sure your kitchen is set up for maximum maneuverability.

9. About 30 minutes before show time, plate salads and refrigerate as many as possible.

10. Slice the Italian bread if it isn’t already done and place in plastic bags to keep from drying out.

11. Man your stations:

1. At least one adult should man the entrance, taking in the money for the dinner and issuing one raffle ticket per purchase. If the person is not going to be there for the raffle write down their phone number on the ticket.
2. One or Two adults should man the dessert table/additional raffle ticket sales table.
3. An adult should man the drink “station” pouring the drinks as the servers come in with the order.
4. Many salad plates should be prepped and ready to go, an adult can hand out to the servers as they need. And, this person can keep prepping the plates, keeping a continual supply.
5. Three people (adults) should man the dinner station. One person can plate the hot pasta, another can meatball and sauce it while another places the slice of Italian bread on the plate and hands off to the server.

12. When the dinner is over clean up thoroughly. Leave your venue cleaner than you found it and you will be welcome back another time.

Note: If you are doing all the cooking on the morning of the event get the entire team busy in the kitchen ASAP. The sooner the meatballs are finished, the better. And, pasta can still be prepared ahead (see below) and stored in the refrigerator.

Spaghetti Dinner Menu

1. Garden Salad
2. Spaghetti and meatballs
3. Bread
4. Drinks: Iced Tea, Water, Coke and Sprite (or Pepsi and 7up). Do not offer too many choices. Keep things simple.
5. Cupcakes (for sale separately)
6. Food Supply List (Based on recipes below.)
7. olive oil
8. onions
9. garlic
10. basil
11. parsley
12. salt
13. pepper
14. tomato puree
15. spaghetti
16. ground pork
17. ground veal
18. ground beef
19. parmesan (for use in meatballs and for serving)
20. eggs
21. bread crumbs
22. bread (for use in meatballs)
23. bread for serving
24. lettuce
25. tomatoes
26. cucumbers
27. (Any items you may want to add in the salad)
28. Salad dressing (only offer one option: Italian)
29. For the Cupcakes
30. Butter
31. All-purpose flour
32. Baking powder
33. Salt
34. Sugar
35. Eggs
36. Vanilla extract
37. Milk
38. Frozen raspberries
39. Semi-sweet chocolate
40. Confectioner’s sugar
41. Supply List (non-food items)
42. Table cloths (have a few extra for spills and other messes)
43. Napkins
44. Salad plates (sturdy disposable)
45. Dinner plates
46. Utensils
47. Cups
48. Small plastic cups (These are the small plastic cups used in to-go meals, they hold sauces, etc. If you do not want to put the whole bottle of salad dressing on the table you can put them in these small cups, on the side of the salad
49. To-go boxes if you think you can do carry-out sales. (I was surprised at how many people wanted the meal to go!
50. Decorations: Balloons, Streamers, whatever you fancy. But, keep it simple.
51. Raffle tickets
52. Money box (Any box will do, but one with compartments is helpful)
53. Pots, Pans, Strainers, slotted cooking spoons, cooking spoons, ladles, large bowls, spaghetti scooper, crock pots(as many as possible), hot plates, oven mitts, any cooking supplies you may need.
54. Garbage bags, paper towel, cleaning supplies such as dish soap, spray cleaners, sponges,
55. Music: optional, but fun. I made a play list of Frank Sinatra, Italian music, etc.

“Uniforms”: All the volunteers wore hot pink t-shirts…even the men.*

Note: Make sure your charity is present! Wear the colors; use those colors for the table cloths, etc. Set out informational fliers regarding your charity at the entrance and on tables.

The following recipes are used to create one pot of sauce and enough meatballs to serve with one pound of spaghetti; serving 4-6 people.

Basic Marinara Sauce

Ingredients

4-6 tbs olive oil
1 medium onion, diced
4-5 cloves garlic, diced
6-8 leaves fresh basil, chopped
2 tbs chopped, fresh parsley
2 tsp salt
freshly ground black pepper to taste
4 large cans tomato puree

NOTE: Typically ½ cup of red wine is added to this sauce. However, this ingredient should be omitted for the fund raiser.

Directions

1. In a large pot (make sure it is large enough to hold meatballs if adding), over medium heat, heat the olive oil. Sauté the onions until translucent. Add the garlic, basil, parsley, salt and pepper. Heat, stirring continuously, until leaves of basil wilt.

2. Add the tomato puree and the red wine. Stir thoroughly. Bring to a low boil over medium heat. Reduce heat and simmer for at least 1 hour for plain marinara. If adding meatballs simmer for at least 2 ½ hours.

Meatballs

Ingredients

1 cup bread crumbs (store bought or make your own)
2 slices fresh, soft bread, pulled apart into ¼ inch pieces
1/2 pound ground pork
1/2 pound ground veal
1/2 pound ground beef chuck
1/2 cup grated Parmesan
2 tbs chopped fresh, flat-leaf parsley
2 tbs chopped fresh, basil
2 teaspoons kosher salt
1/2 medium onion, grated (about 1/4 cup)
2 cloves garlic, minced
1 large egg, beaten
1/3 cup olive oil

Directions

1. In a large bowl, combine the bread crumbs, fresh bread, red wine, pork, veal, beef, Parmesan, parsley, basil, salt, onion, garlic, and egg and mix until combined.

2. Using your hands, gently form the meat mixture into 18 slightly larger than golf ball-sized balls. (Packing the meat mixture too tightly together will result in tough meatballs).

3. Heat the oil in a large nonstick skillet over medium-high heat. Add half of the meatballs and cook, turning occasionally, until slightly browned on all sides, about 6 minutes. Transfer the meatballs to the marinara sauce. Repeat until all meatballs have been slightly browned and transferred to the marinara sauce. The meatballs will finish cooking in the sauce. Do not stir the sauce too vigorously or the meatballs will fall apart.

4. Let meatballs and sauce cool. Then place meatballs, with some sauce in large freezer bags. (Place equal amounts in each bag) and label. Take the remaining sauce and do the same.

5. On the day of the event place meatballs with sauce and extra sauce in as many crock pots as you can gather. This is easier than having everything on the stovetop and you won’t have to worry about the sauce and meatballs sticking to the bottom of a large pot.

Pasta Preparation

In order to keep things humming at the spaghetti dinner you can prepare the pasta ahead of time. Cook the pasta al dente (firm, but not hard). When the pasta is strained, coat with a little olive oil (very gingerly…only about 1 tablespoon for a pound of pasta). This keeps it from sticking together. Place pasta in freezer bags, but store in the refrigerator. On the day of the event reheat the pasta in boiling water for about 1 minute. Strain and serve.

The following recipes are for one type of cupcake batter and 3 types of frosting. I don’t recommend tripling the batter in one batch. Do three (or more) separate batches. The three frosting types will allow you to accommodate a variety of tastes.

Cupcakes Three Ways (Martha Stewart) Yields 12 cupcakes

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup whole milk
Vanilla, raspberry, or chocolate butter cream

Directions

1. Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners. In a medium bowl, whisk together flour, baking powder, and salt; set aside.

2. With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not over mix).

3. Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with your choice of butter cream.

Basic Butter Cream (Martha Stewart) Yields about 4 cups

Ingredients

12 ounces (3 sticks) unsalted butter, softened
1 pound confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract

Directions

1. Beat butter with a mixer on medium-high speed until pale and creamy, about 2 minutes.

2. Reduce speed to medium. Add sugar, 1/2 cup at a time, beating after each addition, about 5 minutes. (After every 2 additions, increase speed to high, and beat for 10 seconds, then reduce speed to medium-high). Add vanilla, and beat until butter cream is smooth. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)

Raspberry Butter Cream (Martha Stewart) This recipe has been adapted. Yields about 6 cups

Ingredients

1 ½ cups sugar
6 large egg whites, room temperature
1 pounds (4 sticks) butter, room temperature
1 teaspoon pure vanilla extract
½ pint (6 ounces) fresh or frozen raspberries, pureed and strained (to make ½ cup)

Directions

1. Bring a saucepan with about 2 inches of water to a simmer. Combine sugar and whites in a large heatproof mixer bowl set over (not in) simmering water and whisk until whites are warm to the touch and sugar is dissolved, 2 to 3 minutes.

2. Place bowl on mixer stand; whisk on low speed until mixture is foamy. Raise speed to medium-high; whisk until stiff, glossy peaks form and mixture is cooled completely, about 10 minutes.

3. Reduce speed to medium-low; add butter 2 tablespoons at a time, whisking to incorporate fully well after each addition (if butter cream appears curdled, at this point simply beat until smooth). Whisk in vanilla and raspberry puree.

4. Switch to paddle; beat on low to reduce air bubbles, 3 to 5 minutes.

Chocolate Butter Cream (Martha Stewart) Yields about 4 cups.

Ingredients

2 cups (4 sticks) unsalted butter, room temperature
12 ounces semisweet chocolate, melted and cooled
3 tablespoons milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioners’ sugar

Directions

1. In the bowl of an electric mixer fitted with the paddle attachment, beat butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add chocolate until just combined. Add milk, vanilla, and sugar; mix on medium until well combined, being careful not to over mix.

Photography Data:

Spaghetti
Joshua R.
Mamiya rz67 pro II with leaf aptus 6-II 28mp back Mamiya rz67 180mm f/4.5 W/N Mamiya rz67 140mm

Pink Buttercream Cupcakes
Ruth B.
ApertureFNumber: f/4.0
Make: Canon
Model: Canon EOS 450D
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ExposureProgram: 3
ISOSpeedRatings: 100
MaxApertureValue: 3/1
MeteringMode: 5
Flash: 16
FocalLength: 100/1

Pink Running Shoes
Paul M.
ApertureFNumber: f/9.5
Make: NIKON CORPORATION
Model: NIKON D90
ExposureTime: 1/180
FNumber: 95/10
ExposureProgram: 1
ISOSpeedRatings: 100
MaxApertureValue: 30/10
MeteringMode: 5
LightSource: 4
Flash: 0
FocalLength: 600/10

We have reached Belgium on our “Tastily Touring” adventure. You can’t say the word “Belgium” without thinking chocolate. And, in light of the current issue of Food network magazine, “The Chocolate Issue”, we could not have “landed” in Belgium at a better time.

But, before we become consumed in chocolate talk, let’s learn a little about Belgium. In 1830 The Kingdom of Belgium became independent from the Netherlands. It was occupied by Germany during World War l and World War ll. Belgium is a founding member of the European Union and a member of NATO.

Located in Western Europe and bordered by Netherlands, Germany, Luxembourg, France, and the North Sea, Belgium is at a European crossroad and could be considered a European melting pot. Belgium derives its name from the Belgae, a Celtic tribe and during the past two millennia has been influenced by cultures: Roman, Germanic, French, Dutch, Spanish and Austrian.

Belgium has two main languages and regions: the Dutch-speaking Flemings from the region of Flanders in the north and the French-speaking Walloons from the southern region of Wallonia. The capital (region) of Brussels is officially bilingual. There is also a community that speaks German. The diversity in culture and language helped to form a unique governmental structure. If we look at Belgium as a melting pot (of chocolates) we can see that some of those chocolates aren’t fully melted.

The diverse nature of Belgium makes for a profoundly rich culture that is reflected in its foods. If you play a word association game with a foodie and you say “Belgium” chances are they will say, “Chocolate” or “Beer”. While we like beer a great deal, we love chocolate even more. And, Belgian chocolate is chocolate at its finest.

Belgium was ruled by Spain during the Age of Discovery. It was the Spaniard, Hernan Cortes, who recognized the importance of the cocao bean when the Aztec leader, Moctezuma, offered him a beverage made from the bean. Cortes realized the value of the cocoa bean and the Spanish eventually brought the bean, chocolate to Europe, to Belgium. King Leopold II, of Belgium, colonized the Congo (Belgian Congo) in 1885. There were vast cocao fields in the Congo, allowing Belgium control of a large supply of cocoa. The availability of the cocoa bean enabled the Belgians to become premier chocolatiers.

Take a virtual tour of a few of the most popular chocolatiers from Belgium, proudly carrying on a tradition of excellence in the mastery of chocolates:

1. Neuhaus
2. Callebaut
3. Marcolini
4. Leonidas
5. Del Rey
6. Goossens
7. Guylian
8. Godiva
9. Cote d’or

And, when you have finished your tour, try making these delicious truffles, created by Alton Brown, who has, as usual, given us a doable recipe for something that may not seem easy.

Photography Tips:

1. How to blur the background of your photos by switching your camera to Aperture Priority, Nikon uses a dial switched to “A”. Zoom in, choose the lowest F-number. This not only works with portraits but any subject. AV For Cannon users.

2. Food and Bakery Boxes, you can find them in pink at BPR Box. Natural Brown and Eco Friendly boxes. Here you’ll find macaroni boxes which can be used for your homemade truffles. Check this out for an idea how to package your goods. Mr. Takeout has a large variety of boxes. The box depot offers a variety of candy boxes. Our favorite place is box and wrap.

3. To create a gradient background, we use Savage backgrounds or you can use backdrop Alley Muslin. From BHP Photo supplies.

Featured Kitchen Finds

1. Kate Spade  New York Market Street 11 dinner plates. From Bed Bath & Beyond. Kate  Spade Shop.
2. Rosanna Decor Bon Bon Footed Round Cake Stand Pink. From Amazon.com . Rosanna Inc Shop.
3. Now Designs Set of Three Tea towels Cakes found on Amazon.com. Yedi Housewares Shop.
4. Yedi Houseware Classic Coffee and Tea Pretty in Pink Dessert Plates, Pink/Gold, Set of 6 found on Amazon.com.
5. Grasslands Road Just Desserts Cupcake “Pour it in a pan..” Pink 80-Ounce Batter Bowl with Handle and Pour Spout. Found on Amazon.com. 
6. Butterfly paper napkins from Plates and Napkins.

Featured How to make Truffles Video

How to make Chocolate Truffles

Chocolate Truffles (Alton Brown)

Ingredients

10 ounces bittersweet chocolate, chopped fine*
3 tablespoons unsalted butter
1/2 cup heavy cream
1 tablespoon light corn syrup
1/4 cup brandy
1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
8 ounces semisweet or bittersweet chocolate, chopped fine

Directions

1. Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

2. Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy. Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour.

3. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes.

4. Place the cocoa powder, nuts, and/or toasted coconut each in its own pie pan and set aside.

5. In the meantime, place the 8 ounces of chocolate into a medium mixing bowl which is sitting on top of a heating pad lined bowl, with the heating pad set to medium. Depending on the heating pad, you may need to adjust the heat up or down. Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

6. Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves, if desired.

7. Dip an ice cream scoop into the chocolate and turn upside down to remove excess chocolate. Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with the cocoa powder, or the nuts or the coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing. In the meantime, continue placing the chocolate-coated truffles in the cocoa or other secondary coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour; or store in an airtight container in the refrigerator. Truffles are best when served at room temperature.

Try using Belgian chocolate and cocoa powder for these truffles. We coated our truffles in Wilton white sugar pearls and rice crisps.

Featured Video on How to Make Chocolate Truffles

Photography Data:
Guest Photographer: Maris

Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss.

It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last month since chocolate chip cookies are always a must during the holidays.

This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments.

1. Mix the ingredients with absolute precision.
2. Wait the prescribed time.
3. Do not use substitutes.
4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction)
5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile!

I really have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic!

I can surmise, it is the play of ingredients and how you mix the recipe, in addition to the hard and soft flours used. The funny thing is, I ran out of chocolate chips (you wouldn’t want to fall short on this most vital ingredient). I also had a plethora of overly salty nuts from Costco, you know, those huge, and I mean gigantic, portions. So I thought, why not put some of those into good use.

Well, to test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course), to taste. The reaction I got from my husband was not just simple satisfaction, it was pure pleasure! He couldn’t keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift).

The New York Times Chocolate Chip Cookie Recipe just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can’t stop”, (that commercial will forever be stuck in my head)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling.Adapted from New York Times adapted from Jacques Torres.

New York Times Chocolate Chip Cookies by Jacques Torres

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
2 cups of mixed nuts (optional, or if you are like me, ran out of chocolate chips)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

Finding the ultimate chocolate chip cookie recipe can be akin to finding the Holy Grail. Once you find it, you will have eternal life, well… in the case of the best chocolate chip recipe, let’s just say you will attain eternal bliss.

It takes time, a lot of patience, a whole lot more of trial and error, and maybe a pound or two in the weighing scale to reach perfection. I’ve been hearing a lot about the New York Times Chocolate Chip Cookie Recipe that was initially published in July of 2008 and was adapted from the recipe of Jacques Torres. I decided to give the recipe a try last month since chocolate chip cookies are always a must during the holidays.

This is no ordinary recipe. To achieve absolute perfection, you must strictly adhere to the Cookie Commandments.

1. Mix the ingredients with absolute precision.
2. Wait the prescribed time.
3. Do not use substitutes.
4. When taking your first bite, you must shriek at the top of your lungs… EUREKA! (then in a slightly lower voice, I have found perfection… come and partake in my divine concoction)
5. Proceed with life as you know it (of course that’s with the knowledge that you have the most wonderful chocolate chip cookie recipe) and smile!

I really have to admit, the cookies are really good! Make that simply divine! What I really mean is… they are orgasmic!

I can surmise, it is the play of ingredients and how you mix the recipe, in addition to the hard and soft flours used. The funny thing is, I ran out of chocolate chips (you wouldn’t want to fall short on this most vital ingredient). I also had a plethora of overly salty nuts from Costco, you know, those huge, and I mean gigantic, portions. So I thought, why not put some of those into good use.

Well, to test the spoils of my deliriously good looking nuggets of sublime sweet temptations, I gave them to my husband (much like Eve tempting Adam in the garden of Eden, minus the birthday suit of course), to taste. The reaction I got from my husband was not just simple satisfaction, it was pure pleasure! He couldn’t keep his mitts off of the cookies! Now if only I could get the same gratification then this will truly be pleasure vice versa (if you get my drift).

The New York Times Chocolate Chip Cookie Recipe just as how it came into many people’s attention, truly deserves being heralded. I am so proud of having created them, I can proudly gift them using a nice crystal container, etc, and well, like the saying goes… “When eating Pringles, after one pop, you just can’t stop”, (that commercial will forever be stuck in my head)

Time: 45 minutes (for 1 6-cookie batch), plus at least 24 hours’ chilling.Adapted from New York Times adapted from Jacques Torres.

New York Times Chocolate Chip Cookies by Jacques Torres

2 cups minus 2 tablespoons
(8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
2 1/2 sticks (1 1/4 cups) unsalted butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
2 large eggs
2 teaspoons natural vanilla extract
1 1/4 pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
Sea salt.
2 cups of mixed nuts (optional, or if you are like me, ran out of chocolate chips)

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Note: Disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are at Whole Foods.

I admire Paula Deen her for her many accomplishments and the obstacles she had to overcome. She will always have a special place in my heart for more reasons than just her recipes. She helped me to adjust and grow in a culture that was very foreign to me.

Because of my husband’s career in the USMC I’ve spent many years on and off south of the Mason Dixon Line. Twenty years ago, when I first moved to North Carolina as a newlywed I was reluctant to embrace anything southern. With a heavy New Jersey accent I stood out like a sore thumb. I went through many adjustments that first year of marriage. Military life, carrying our first child, and living within a culture foreign to me all caused me to cling to my roots, particularly the food. But, it was Paula Deen that truly opened the door to the southern kitchen for me. I enjoyed her over-the-top personality. Because of Paula Deen I began to look at the south differently and she became a southern good will ambassador.

I am supportive of Paula Deen despite the recent issue regarding her delayed announcement that she has type- 2 diabetes. Initially I took the stance that it is her business and she should not have to relate, to the world, anything regarding her health. I was appalled by the harsh and nasty criticism Paul Deen received, particularly from Anthony Bourdain. I understand Bourdain’s critique, but I think it would be wise for someone who once used illegal drugs to refrain from delivering this criticism in such an ugly manner.

As I set out to write this post, I thought about the issue more and I found myself becoming disappointed in Paul Deen. She showed a lack of faith in her fans by delaying her announcement and poor judgment in becoming a pharmaceutical spokesperson.

When a person is a celebrity there is a certain responsibility to the public. Everyone has a right to privacy. However, a celebrity, I feel, gives up some of that privacy. It is the price they pay. While they enjoy the perks they must also accept that they will not have the luxury of privacy and that they have a certain responsibility to the public who support their careers.

I heard her interviewed by Al Roker on the Today Show. “I’m gonna keep this close to my chest for the time being’ because I had to figure out things in my own head, said Deen when questioned about when she found out she had type-2 diabetes. When asked about why she waited to go public Deen replied, ” I wanted to bring something to the table when I came forward, “I appreciate her need to bring something to the table and I also understand wanting to keep the information close to her until she figured things out. But, she took too long.

Paula Deen is now a paid spokesperson for Novo Nordisk, the pharmaceutical company that supplies her diabetes medication. This is a clear conflict of interest and if she is true to her word, “Diabetes won’t change how I cook,” then she needs to resign as spokesperson for Novo Nordisk. It is, for me, impossible to promote the very foods that can cause diabetes and promote the pharmaceuticals that help manage diabetes.

What I loved about Paula Deen was that she made no excuses for her cooking. It isn’t health food. People need to recognize that she wasn’t selling a healthy life style. She was selling comfort food. I love comfort food, I love her recipes and I agree with her sentiment that people need to be responsible for themselves.

As my teenagers would say, she needed to “own it”. If she had disclosed this information sooner she may have had to deal with fallout, but with her charisma she could have brought her fans along on the journey of learning how to balance her southern cooking with a healthy lifestyle. She would still be the genuine Paul Deen if she just said, “Hey, ya’ll, I think I ate too much of my own rich foods so now I’m gonna have to cut back a little and develop healthier habits.”

Paula Deen made two very poor choices, (1) delaying her announcement and (2) becoming a pharmaceutical spokesperson. What attracted many people to Paula Deen is her warmth and openness. Fans trusted that she was genuine. She betrayed that trust by not being forthright and by being compensated by Novo Nordisk.

I will probably still watch Paula Deen and still use her recipes. I would like to share one of the memories that I hold dear and it involves Paula Deen:

One day, my boys and I were particularly blue. My husband was deployed to Iraq. My two boys seemed like ghosts of themselves because of the worry. So, to cheer us all up I did my best Paula Deen impersonation and told the boys that we were going to bake a cake, frost it and then eat it until we couldn’t eat another bite. We laughed a clowned around in the kitchen and when we sat down to eat that cake we were comforted by the time spent together. This story is what comfort food is all about. Paula Deen brought joy into our home that day and, for that, she has my support.

Chocolate Malt Cake (Paula Deen)
Ingredients:

2¼ cups all-purpose flour
1¼ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (preferably whole milk)
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup unsweetened butter, room temperature
½ cup unsweetened cocoa powder
¾ cup whipping (heavy) cream
½ cup malted milk powder
5 cups confectioners’ (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; grease the pan with butter, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, vegetable oil, and eggs to flour mixture; use an electric mixer or wooden spoon and beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.

5. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Frosting:

1. In a large bowl, beat butter and cocoa powder until creamy.

2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. Gradually beat in confectioner’s sugar until smooth. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For obvious reasons, let me state that my husband and my two boys are athletes and healthy. I am fit, a healthy weight and have no medical conditions.

I admire Paula Deen her for her many accomplishments and the obstacles she had to overcome. She will always have a special place in my heart for more reasons than just her recipes. She helped me to adjust and grow in a culture that was very foreign to me.

Because of my husband’s career in the USMC I’ve spent many years on and off south of the Mason Dixon Line. Twenty years ago, when I first moved to North Carolina as a newlywed I was reluctant to embrace anything southern. With a heavy New Jersey accent I stood out like a sore thumb. I went through many adjustments that first year of marriage. Military life, carrying our first child, and living within a culture foreign to me all caused me to cling to my roots, particularly the food. But, it was Paula Deen that truly opened the door to the southern kitchen for me. I enjoyed her over-the-top personality. Because of Paula Deen I began to look at the south differently and she became a southern good will ambassador.

I am supportive of Paula Deen despite the recent issue regarding her delayed announcement that she has type- 2 diabetes. Initially I took the stance that it is her business and she should not have to relate, to the world, anything regarding her health. I was appalled by the harsh and nasty criticism Paul Deen received, particularly from Anthony Bourdain. I understand Bourdain’s critique, but I think it would be wise for someone who once used illegal drugs to refrain from delivering this criticism in such an ugly manner.

As I set out to write this post, I thought about the issue more and I found myself becoming disappointed in Paul Deen. She showed a lack of faith in her fans by delaying her announcement and poor judgment in becoming a pharmaceutical spokesperson.

When a person is a celebrity there is a certain responsibility to the public. Everyone has a right to privacy. However, a celebrity, I feel, gives up some of that privacy. It is the price they pay. While they enjoy the perks they must also accept that they will not have the luxury of privacy and that they have a certain responsibility to the public who support their careers.

I heard her interviewed by Al Roker on the Today Show. “I’m gonna keep this close to my chest for the time being’ because I had to figure out things in my own head, said Deen when questioned about when she found out she had type-2 diabetes. When asked about why she waited to go public Deen replied, ” I wanted to bring something to the table when I came forward, “I appreciate her need to bring something to the table and I also understand wanting to keep the information close to her until she figured things out. But, she took too long.

Paula Deen is now a paid spokesperson for Novo Nordisk, the pharmaceutical company that supplies her diabetes medication. This is a clear conflict of interest and if she is true to her word, “Diabetes won’t change how I cook,” then she needs to resign as spokesperson for Novo Nordisk. It is, for me, impossible to promote the very foods that can cause diabetes and promote the pharmaceuticals that help manage diabetes.

What I loved about Paula Deen was that she made no excuses for her cooking. It isn’t health food. People need to recognize that she wasn’t selling a healthy life style. She was selling comfort food. I love comfort food, I love her recipes and I agree with her sentiment that people need to be responsible for themselves.

As my teenagers would say, she needed to “own it”. If she had disclosed this information sooner she may have had to deal with fallout, but with her charisma she could have brought her fans along on the journey of learning how to balance her southern cooking with a healthy lifestyle. She would still be the genuine Paul Deen if she just said, “Hey, ya’ll, I think I ate too much of my own rich foods so now I’m gonna have to cut back a little and develop healthier habits.”

Paula Deen made two very poor choices, (1) delaying her announcement and (2) becoming a pharmaceutical spokesperson. What attracted many people to Paula Deen is her warmth and openness. Fans trusted that she was genuine. She betrayed that trust by not being forthright and by being compensated by Novo Nordisk.

I will probably still watch Paula Deen and still use her recipes. I would like to share one of the memories that I hold dear and it involves Paula Deen:

One day, my boys and I were particularly blue. My husband was deployed to Iraq. My two boys seemed like ghosts of themselves because of the worry. So, to cheer us all up I did my best Paula Deen impersonation and told the boys that we were going to bake a cake, frost it and then eat it until we couldn’t eat another bite. We laughed a clowned around in the kitchen and when we sat down to eat that cake we were comforted by the time spent together. This story is what comfort food is all about. Paula Deen brought joy into our home that day and, for that, she has my support.

Chocolate Malt Cake (Paula Deen)
Ingredients:

2¼ cups all-purpose flour
1¼ cups sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup milk (preferably whole milk)
1 cup malted milk powder
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon pure vanilla extract
1 cup unsweetened butter, room temperature
½ cup unsweetened cocoa powder
¾ cup whipping (heavy) cream
½ cup malted milk powder
5 cups confectioners’ (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Prepare three 9-inch round layer cake pans; grease the pan with butter, line the bottom with parchment paper, and then lightly grease the top of the parchment paper and dust the pan with flour.

2. In a large mixing bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and salt; sift or whisk together to mix. Set aside.

3. In a small bowl, combine milk and malted milk powder, stirring to dissolve.

4. Add milk mixture, vegetable oil, and eggs to flour mixture; use an electric mixer or wooden spoon and beat until smooth. Add sour cream and vanilla; beat just until mixture is combined.

5. Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 to 15 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.

Frosting:

1. In a large bowl, beat butter and cocoa powder until creamy.

2. In a small bowl, combine whipping cream and malted milk powder, stirring to dissolve. Add cream mixture to butter mixture, use an electric hand mixer or wooden spoon and beat until combined. Gradually beat in confectioner’s sugar until smooth. Use an offset spatula to spread frosting between layers and over top and sides of cake.

For obvious reasons, let me state that my husband and my two boys are athletes and healthy. I am fit, a healthy weight and have no medical conditions.

A lot of Japanese desserts tend to be squishy. “Squishy” is not an inviting word to describe something edible, nor the term “glutinous”. Traditional Japanese desserts are just that: sticky, chewy, or mushy such as ohagi (glutinous rice cakes) and kurikinton (pureed sweet potato with candied chestnuts). But picture perfect, nevertheless. The Japanese always eat with their eyes as well as their mouths. This makes the preparation of the common Japanese desserts tedious and meticulous, much like creating works of art.

One of the few Japanese desserts I love, and not to mention an exception to the description “sticky,” is castella. It is a Japanese sponge cake made typically from flour, sugar, eggs, and starch syrup. History indicates that Portuguese merchants introduced this dessert in the 16th century and it was called Pão de Castela, which means “bread from Castile.” It is known to be the specialty of Nagasaki. Although it may look simple, its aroma, moist and fluffy appearance, and classic golden brown top are quite inviting.

Today, the castella is known as the Japanese sponge cake and is hailed worldwide. There are several variations to the castella with Western influences such as chocolate, cheese and black sugar compared to the more Japanese matcha castella.

There are several versions of the castella all around the world. In France, it is known as Pain d’Espagne, in Turkey it’s Pandispanya, in Portugal it’s Pão de Espanha, and so on and so forth. I think the adaption of the Marron Glacé (candied chestnuts) is the West meets East version that adds a sublime taste to any dessert.

I’m not a huge fan of sugary adzuki (bean paste), but I do love Marron Glacé, (Candied Chestnuts) aside from mochi and red bean soup (Zenzai). But hey, they look good and also photograph well. I love to put some raw cream on the top. While this feature is not one of my favorites, tastes are entirely subjective. Would anyone out there die for a dorayaki? I thought not!

I like to use a Castella (or English Madeira Cake Recipe which is very close to the Japanese Castella Cake), and cook the mix as you would a pancake, it yields are much more buttery and delicious results, below is a typical Dorayaki Recipe.

Adapted From: Cook it Simply

Ingredients
makes 12 slices
175 g (6 oz) butter
175 g (6 oz) caster sugar
5 ml (1 tsp) vanilla essence
3 eggs
100 g (4 oz) plain flour
100 g (4 oz) self-raising flour
about 15 – 30 ml (1 – 2 tbsp) fresh milk
2-3 thin slices of citron peel

Method

1. Grease and line a deep 18 cm (7 inch) round cake tin. If you are making Dorayaki, you would skip this step, and cook the batter as you would a pancake.

2. Cream the butter and sugar with the vanilla essence until pale and fluffy, then gradually beat in the eggs. Sift the two flours together and fold into the creamed mixture, adding a little milk if necessary to give a dropping consistency.

3. Turn into the prepared tin and bake at 180°C (350°F) mark 4 for 20 minutes. Arrange the citron slices across the top of the cake and return it to the oven for a further 40 minutes or until well risen and firm to the touch. Turn out and cool on a wire rack. Notes: You can use half and half for the cake and the other half to make the Dorayaki.

Typical Dorayaki Recipe
Recipe From: Cookpad

Rice flour confectionery 90 g
Baking powder 1 tsp.
Eggs (M) Two
sugar 1 tbsp.
Honey 1 tbsp.
Mirin 1 tbsp.
Oil 1 tbsp.
Bean marmalade 2 × 7 tbsp.

Whip all the ingredients together and place the mix, using a ladle to get a perfectly shaped pancake into a non-stick pan, cook as you would a pancake.