I enjoy cooking & baking, and I love eating. I don't usually have much to say, so this page will mostly be recipes, pictures, and perhaps a little commentary.

German's Chocolate Cake

Not the prettiest cake, but certainly delicious! My favorite recipe for this cake uses sweetened condensed milk rather than evaporated milk in the frosting (a bit unusual) and buttermilk in the cake (the standard, but I love buttermilk in my cakes). My only suggestion is to make sure and use cake flour when making this cake - it really makes a difference.

Preheat oven to 350°. Lightly grease THREE 9" round cake pans and line the bottoms with parchment paper.

  • 4 oz Baker's German's Sweet Chocolate

  • 1/2 C Water (boiling, no longer on heat source)

Chop the chocolate and mix into the hot water. Stir and set aside.

  • 1 C Butter

  • 2 C Sugar

Cream the butter and sugar well

  • 4 eggs (separated, save the whites for later)

Beat in the egg yolks one at a time

  • 1 t Vanilla

Stir in the vanilla and melted chocolate

  • 2 C Cake Flour

  • 1 t Baking Soda

  • 1/2 t Salt

Mix the dry ingredients together

  • 1 C Buttermilk

Mix in the dry ingredients and the buttermilk alternately.

Beat the egg whites until stiff peaks form. Fold into batter.

Pour batter into the three prepared pans and bake at 350° for 30 minutes. Let cool completely before frosting.

Coconut Pecan Frosting

  • 14oz can Sweetened Condensed Milk

  • 1/2 C Water

  • 3 egg yolks

Mix together in saucepan and cook on low until thickened. WATCH & STIR vigilantly!

  • 1 t Vanilla

  • 1/2 C Butter

Add and whisk until smooth

  • 1 1/3 C Pecans

  • 1 3/4 C Coconut Flakes (unsweetened & it's nice to toast it first)

Add and stir. Let cool before frosting cake. It's traditional to frost just the top and in between layers ... but do what you want!

Nuts & Oats Granola

Low carb, low sugar, high in fat and flavor. EASY! (maybe a little too easy)

  • Nuts & Oats

Gluten-Free Chocolate Chip Cookies

I like these as well as, or even better than my glutinous chocolate chip cookies.

  • Gluten free flour

Lydie's French Apple Cake

  • apples

Slow Pizza Dough

This is a recipe for the dough (the most important bit!) Make the pizza itself with whatever toppings and sauces you like. Personally, I use a ton of mushrooms and cheese.

  • 400 g flour (some ratio of white bread flour & wheat flour)

  • 1/4 t yeast

  • 2 t salt

mix together

  • 280 g warm water

mix in and lightly knead until fully combined. let rise in air tight container for about 24 hours (more or less depending on how warm it is).

Makes 4 small pizzas. split into four and store in fridge until ready to bake. take out of fridge 2-6 hours before using (depending on how warm it is).

Heat oven and pizza stone as hot as the oven will get for at least 10-20 minutes.

stretch out dough, place on peel sprinkled with corn meal (keeps the dough from sticking to the peel. I use a flat cookie sheet). top with sauce, veggies, cheese, and meats.

cook for 5-8 minutes until the cheese is just starting to brown.