Every birthday for years I made my three sons a Dobos Torte for their birthdays. My middle son really did not like chocolate as he grew older, so we changed his to a white cake with fresh strawberries. I had not made one in years and saw a six-layered Dobos Torte in Bake Magazine. It looks a lot more complicated than it is. I could not find the recipe online so I photographed it out of the magazine and hope you can read it.
This is my oldest son, now 41 cutting the Dobos Torte I made for family on Mother’s Day 2021. I think everyone enjoyed it. I sure did.
This torte tasted great and I followed the directions to the tee. I cook all the time, so am never intimidated by complicated recipes, let alone simple ones. It was cooked perfectly, but for the life of me, I could not get it off the springform pan. I put it in the refrigerator for a couple of hours and tried again; it just smooshed up together. So I put it in the freezer for a couple of hours and could finally get it off the bottom of the springform pan. I did not try to invert it or flip it as it did not seem to have the “staying” power. Previous to finally getting it free of the pan, I was about ready to scoop it out and just put it in compote bowls or old fashioned champagne glasses with a little whipped cream on top and some berries, as why waste a perfectly good dessert.
A decadent, gluten-free flourless chocolate cake recipe with no added sugar necessary!
8 large eggs, cold
1 lb. dark, semisweet or bittersweet chocolate, coarsely chopped
16 Tbsp. (2 sticks) unsalted butter, cut into 16 pieces
optional toppings: powdered sugar and/or berries
Adjust an oven rack to the lower-middle position and heat the oven to 325°F. Line the bottom of an eight inch springform pan with parchment paper or waxed paper and grease the sides of the pan. (Be sure to grease the sides really well!) Wrap the outside of the pan with 2 sheets of heavy duty aluminum foil and set it in a large roasting pan, or any pan that’s larger than the springform. Bring a kettle or pot of water to boil.
In stand mixer, using the whisk attachment, beat the eggs at high speed until the volume doubles. This takes about 5 minutes.
Meanwhile, melt the chocolate and butter together. You can either do this in a double boiler on the stove . Or you can do this in the microwave (by heating the chocolate and butter in a microwave-safe bowl in 30-second intervals, stirring in between, until the chocolate and butter are melted and smooth).
Fold about a third of the beaten eggs into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible. Fold in half of the remaining egg foam, and then the last half of the foam, until the mixture is totally uniform.
Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Place the roasting pan on the oven rack and VERY carefully pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin-glazed crust (like a brownie) has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140° F, 22-25 minutes. Remove the springform pan from the water bath and set on a wire rack; cool to room temperature. Cover and refrigerate until cool. (The cake can be refrigerated for up to 4 days.)
About 30 minutes prior to serving, carefully remove the sides of the springform pan, invert the cake onto a sheet of waxed paper, peel off the parchment paper, and invert the cake onto a serving platter.
If desired, lightly dust the cake with powdered sugar and top with berries. To slice, use a sharp, thin-bladed knife, dipping the knife into a pitcher of hot water and wiping the blade before each cut. ( I top with a chocolate ganache)
Having lived in the Pacific Northwest for over thirty years, I love Salmon of all types and cooked in a variety of different ways. I found this sort of accidentally online and thought I might try it with some of the beautiful parsley I grow in my herb garden. I planted my garden several months ago and it is finally starting to take off. The following bright and flavorful parsley oil makes a great salmon sauce. I served it with bacon wrapped asparagus for the perfect dinner. We paired it with a nice Pinot Noiir.
For the parsley salmon sauce: 1 cup packed fresh parsley leaves 1/2 cup extra virgin olive oil 1/4 cup freshly squeezed lemon juice 1 large clove garlic, peeled 1 tablespoon apple cider vinegar 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper For the Whole30 salmon: 4 3-ounce salmon llets, skin on 2 tablespoons olive oil sea salt freshly ground black pepper
First, make the salmon sauce: combine all of the ingredients in a high-speed blender, and pulse until very smooth. Pour into a jar, and set aside.
Next, sprinkle salt and pepper on each side of the salmon llets, and heat a large skillet over medium-high heat.
Preheat the oven to 400-degrees F.
Add the olive oil to the pan, and then add the salmon, SKIN SIDE DOWN.
Watch the salmon cook on the edges. When it’s half-way cooked, move the skillet to the oven to nish cooking. No need to ip this salmon!
Cook the salmon in the oven to your desired level of doneness. I like my salmon a little red in the middle, so I cook it for 8-10 minutes, but if you prefer it all the way done, cook it for 12-15 minutes.
Remove the salmon from the skillet, place on a serving dish and drizzle with the pars
Bacon Wrapped Asparagus is one of the best recipes for easy entertaining! Cook it in the oven, on the grill, or stove. Crispy and flavorful every time! It is so easy in the oven and you can cook it at the same temperature as the fish. I like to make many things with asparagus. The other night we had a simple asparagus soup. I used the leftover asparagus, cut up and added to our dinner salad.
1 pound asparagus spears trimmed (about 20 to 24 spears)
1 Tbl Olive Oil
1/2 teaspoon black pepper
8 strips thick-cut bacon
Place a rack in the center of your oven and preheat the oven to 400 degrees F. For easy cleanup, line a large rimmed baking sheet with parchment paper. ( and I put tin foil under this to make sure there is no mess)
Place the asparagus in a large bowl or on the prepared baking sheet. Drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat. Count the spears and divide the total number by 8. Gather that number of spears (likely 2 to 4 spears, depending upon their thickness) and hold them together in a single bundle. Starting midway to the top, wrap the bundle with one piece of bacon (overlap the starting end of the bacon slightly to secure it) and place the bundle on the prepared baking sheet, seam-side down. Repeat with the remaining spears.
Bake until the bacon is crisp and the asparagus is tender, about 22 to 28 minutes, depending upon the thickness of your bacon and how crisp you’d like it to be. Serve warm or at room temperature.
You can add additional toppings, such as balsamic glaze, cheese, honey, and more!
Thought you might like to see a photo of my growing, still growing Herb Garden in California.
Note that the parsley is taking over the world and the chives are not doing so well yet! Hopefully they will take off growing soon, as they tried to take over my garden in Washington.
So easy and delicious and amazingly yummy! Made a few changes to the recipe I found in one of my cooking magazines. I doubled the amount of spinach used, added a little more homemade stock, did not add croutons and cooked my fresh spinach in the microwave to save time.
I view a lot of blogs that show step by step photos of all the simple food they prepare. At risk of being considered a food snob, I think all the illustrations are unnecessary if you know anything about cooking. I like to skip to the recipe and get to work. If you ever need assistance with a recipe, just let me know!
2 tbsp. extra-virgin olive oil
1 onion, chopped
1 bunch green onions, chopped
1 cloves garlic, minced ( I used four and it was perfect)
russet potato, peeled and chopped into 1/2″ cubes
2 lbs fresh spinach, thick stems trimmed ( I did not trim it and the recipe called for 1 lb, but 2 was great. I precooked it in the microwave in big bowl to save time)
4 cups low-sodium chicken or vegetable broth (I used about 6 cups and make my own, so it has a lot more flavour.)
Freshly ground black pepper
1/2 cup heavy cream, plus more for garnish
FOR THE CROUTONS ( did not add croutons, but served with Irish Soda Bread I had made the day before)
3 tbsp butter
1 cup cubed bread
In a large pot or dutch oven over medium heat, heat oil. Add onion and green onions and cook until beginning to soften, about 5 minutes. Stir in garlic, then add potato and spinach. Pour over broth and bring to a boil. Cook, stirring occasionally, until spinach is bright green, and potatoes are tender, 15 minutes. Season with salt and pepper.
Use an immersion blender to blend soup until smooth. Stir in cream.
Garnish with more cream and croutons.
In a medium skillet over medium heat, melt butter. Add bread in a single layer and cook, tossing often, until bread is golden all over, about 3 minutes.
Drain on paper towels and season immediately with salt.
We served this with a 2017 Suisun Valley Red Wine Petite Sirah from the Lanza Family Vineyard. Perfection!
Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough, similar to the photos and video above. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands. *If you do not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a bit of arm muscle!*
Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand on a lightly floured surface for 2 minutes.
1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always let it rise on the counter. Takes about 2 hours.
Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can bake the rolls in a cast iron skillet or on a lined baking sheet.
Shape the rolls: When the dough is ready, punch it down to release the air. Divide the dough into 14-16 equal pieces. Just eyeball it– doesn’t need to be perfect! Shape each piece into a smooth ball. I do this in my hands.
2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise until puffy, about 1 hour.
Adjust oven rack to a lower position and preheat oven to 350°F (177°C). Bake the rolls towards the bottom of the oven so the tops don’t burn.)
Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through. If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1 week.
I believe the best homemade roasted tomato basil soup made with fresh basil, tomatoes, garlic, olive oil, caramelized onions and optional add-ins for extra creaminess. This easy tomato basil soup recipe is full of flavor and the best way to use up garden tomatoes! You’ll never go back to the canned stuff after you try this.
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings
For the roasted tomatoes
3 pounds roma or plum tomatoes, cut in half
8 cloves garlic, peeled
3 tablespoons olive oil
Freshly ground salt and pepper
For the caramelized onions: ( I did not caramelized the onions, but cooked till tender)
½ tablespoon olive oil
2 yellow onions, thinly sliced
Possible additions to :
½ cup packed basil leaves
½ teaspoon dried oregano ( I added fresh from my garden)
1-2 cups water or vegetarian broth, depending on how thick you want the soup
Freshly ground salt and pepper, to taste
Optional add ins:
Light/Regular coconut milk for a creamy vegan soup
Whole dairy milk/heavy cream for a creamy texture
Parmesan cheese, for a tangy, flavor enhancing flavor
A tablespoon or two of butter, for richer flavor
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper. Place halved tomatoes and garlic cloves on the baking sheet and drizzle with 3 tablespoons of olive oil. Generously season with salt and pepper. Roast in the oven for 40-45 minutes.
While the tomatoes are roasting, you can make the caramelized onions: Add 1/2 tablespoon olive oil to a large pot and place over medium heat. Add the onion slices and stir to coat the onions with olive oil. Cook, stirring occasionally. Check onions every 5-10 minutes until they have completely caramelized and turned golden in color. This ususally takes 20 minutes.
Once tomatoes and garlic are done roasting, allow them to cool for 10 minutes, then add them to a food processor or high powered blender and blend until smooth. Next add basil and caramelized onions and blend again. Alternatively you can add the tomatoes to the large pot and use an immersion blender. It’s really just about what you have available to you.
After blending, transfer back to pot, turn to medium low heat and add in oregano, vegetarian broth and salt and pepper to taste. From there you can add in any additional add-ons you want (as listed in the ingredients). Allow tomato soup to simmer 10 minutes before serving. To serve, garnish with parmesan cheese and serve with grilled cheese, if desired. Serves 4.
I do not usually strain the seeds, but you can with a fine mesh strainer if that’s what you prefer. I just used an immersion blender after I cut up the tomatoes with a baker’s knife.
In the winter months, there seems nothing better than making soup, and of course then having it for lunch or dinner. It is so fast and easy. I often make a couple in one day, so we have several meals from it. I freeze what we don’t eat, so we have something I can defrost on a busier day. Right now days are not too busy with the pandemic.
A French classic, this creamy potato leek soup is quick, easy, and delicious! And always good with a nice red wine! But then I think most anything is good with a nice red wine.
Prep Time: 25
Cook Time: 40 Minutes
Total Time: 1 Hour 5 Minutes
3 tablespoons unsalted butter
4 large leeks, white and light green parts only, roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
7 cups low sodium chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
1/4 teaspoon ground black pepper
1 cup heavy cream ( I did not have any, so used 1/2 cup of sour cream)
Chives, finely chopped, for serving
Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Do not to brown.
Add the potatoes, broth, bay leaves, thyme, salt and pepper to the pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.
Remove the thyme sprig and bay leaves, and purée the soup with a hand-held immersion blender until smooth, or use a standard blender to purée the soup in batches. Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it’s too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.
Note: I added some slice ham, so make it a bit hardier. It was wonderful.
Preheat oven to 350 degrees. Line a jelly roll (10×15”) pan with foil and spray with cooking spray. (Use the spray with flour or actually grease and flour the foil to avoid sticking.)
Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest.
Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended.
Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 9-11 minutes (mine took 10).
While the cake is baking, set a clean kitchen towel out on a large work surface. Sprinkle liberally with powdered sugar (about ¼ cup). As soon as the cake comes out of the oven, turn it over on the kitchen towel sprinkled with powdered sugar. Remove foil carefully.
Working at the short end, fold the edge of the towel over the cake. Roll tightly, rolling up the cake into the towel. Let cool completely while rolled, at least one hour.
While the cake is chilling, make the filling. Beat the heavy whipping cream and powdered sugar until stiff peaks form.
Gently fold in the lemon curd. Chill until ready to use.
When cake is cool, carefully unroll the towel. Spread the lemon whipped cream over the cake. (You might have some whipped cream left over.) Gently but tightly, re-roll the cake and wrap it in plastic wrap. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.
Candied Lemon Slices
Candied lemon slices are an easy to make garnish to dress up your favorite desserts. Use candied lemons for decorating cakes, pies, cupcakes, and more.
Candied lemon slices are lemon slices that have been cooked in sugar and dried out. You can eat them as a delicious snack or use them to garnish a plate. It’s simple to make once you know a few basic things.
How To Make Candied Lemon Slices:
First, you will want to cut your lemon slices as thin as possible. Use a mandoline or a sharp knife. I’m lazy about taking out my mandoline so I just use a knife. I prefer a serrated knife because it gives me the most control when cutting.
Second, some recipes say that you have to blanch the citrus before cooking them in sugar water. Blanching softens the rinds and removes the bitterness.
Next, it’s important to simmer the lemon slices in the sugar water using a WIDE bottom pot so the lemon slices do not over lap. This way each slice is more exposed to the syrup. Let the slices simmer away until they turn translucent.
Finally, you have to let them dry out using one of these options. The first is to dry them overnight by letting them sit out on parchment paper. The second option is to put them in the oven at a low temperature for about and hour.
I prefer using the oven because it’s quicker and results in a less sticky lemon slice. You do need to be careful not to over heat them in the oven so keep an eye on them.
What’s for dinner on a weeknight? Got some hamburger in the freezer, some fresh mushrooms, sour cream and a few other additional items and you have the poor man’s version of Beef Stroganoff:
I served it with a ten-minute instant pot recipe for artichoke. They are on sale this time of year, so perfect accompaniment for a simple dinner.
The recipe can vary based on the ingredients you have on hand. I find ground beef gives the best flavor but you can certainly substitute another type of ground meat such as ground turkey or pork. If using something other than beef, you’ll likely want to add some extra Maggi or Beef Bouillon for a richer flavor!
This easy Ground beef stroganoff recipe is made from scratch with fresh ingredients (no Cream of Mushroom soup as there is too much sodium). This way too simple to make! You’re literally just minutes away from getting this beef stroganoff on the table!
Brown beef, onions and garlic.
Add mushrooms, sauce & seasonings. Simmer a few minutes.
Start your egg noodles cooking!
Stir in sour cream and serve over egg noodles.
Sour cream may curdle if it boils so add the sour cream, after you have completed everything else.
You can use Greek yogurt if you do not have sour cream. I prefer “light” sour cream or non-dairy sour cream.
Add a little more flavor with any or all of the following:
A teaspoon or so of dijon mustard
Add a sprig or two of fresh thyme (or 1/4 teaspoon of dried)
Add a couple of slices of chopped cooked bacon with the sour cream. ( You can cook it covered with a paper towel for six minutes)
Add a small bit of smoked paprika and a dash of hot sauce
I like to serve over thick fresh egg noodles, but you could serve it over potatoes, rice or normal pasta.
Poor Man’s Beef Stroganoff
1 lb lean ground beef
1 small onion diced
1 clove garlic minced
3/4 lb fresh mushrooms sliced ( I like a variety of fresh mushrooms)
3 tablespoons flour
2 cups beef broth (I have bone broth, which worked great)
salt & pepper to taste
2 teaspoons Worcestershire sauce
3/4 cup sour cream
2 tablespoons fresh parsley
Brown ground beef, onion and garlic in a pan until no pink remains.
Add sliced mushrooms and cook 2-3 minutes. Stir in flour and cook 1 more minute. ( I cook my mushrooms separately ahead of time, so there is less liquid)
Add broth, Worcestershire sauce, salt & pepper and bring to a boil. Reduce heat and simmer on low 10 minutes.
Cook egg noodles according to package directions.
Remove beef mixture from the heat, Let sit to cool a bit, stir in sour cream and parsley.