Tag Archives: Sharing

St. Patrick’s Day Dessert, Texas Sheet Cake

That’s right, I made an appetizer, an entrée and I even made a dessert for our neighborhoods’ block party celebration.

I recently ordered The Complete Cook’s Country TV Show Cookbook; I saw this recipe and have wanted to try it ever since I saw them make it on the show.


Texas Sheet Cake

For the Cake:

2 C. (10 oz.) All Purpose Flour

2 C. (14 oz.) Granulated Sugar

½ tsp. Baking Soda

½ tsp. Salt

2 Large Eggs + 2 Large Egg Yolks

¼ C. Sour Cream

2 tsp. Vanilla Extract

8 oz. Semi-sweet Chocolate, chopped (I used Ghirardelli 60% Cacao Bittersweet Baking Chips)

¾ C. Vegetable Oil

¾ C. Water

½ C. (1 ½ oz.) Dutch-processed Cocoa

4 Tbsp. Unsalted Butter


For the Chocolate Icing:

8 Tbsp. Unsalted Butter

½ C. Heavy Cream

½ C. (1 ½ oz.) Dutch-porcessed Cocoa

1 Tbsp. light Corn Syrup

3 C. (12 oz.) Confectioners’ Sugar

1 C. Pecans, toasted and chopped


Preheat your oven to 350 degrees.

Grease a half sheet pan (18X13 inch).


Start with the cake assembly:

In a large bowl, whisk together the flour, sugar, baking soda and salt, set aside.

In a separate bowl, whisk the eggs, yolks, sour cream and vanilla until smooth.

Place a large saucepan on medium heat, add the chocolate, oil, water, cocoa and butter.  Stir constantly until smooth, about 3-5 minutes.

Whisk this mixture into the flour, then pour into your prepared sheet pan.

Bake for 18-20 minutes, until a toothpick comes out clean.  Transfer to a wire rack.


Let’s make that Icing:

About 5 minutes or so before the cake is done, heat the butter, cream, cocoa and corn syrup in a large saucepan over medium heat.  Stir occasionally, until everything is nice and smooth.  Add the vanilla, off heat and spread this as evenly as possible over the cake that has just come out of the oven.  *This is a key part of the recipe to ensure a moist cake, you must ice the cake as it comes out of the oven.

Make sure to cover every little bit of the cake by using an offset spatula.

Sprinkle the chopped pecans all over.

Cool the cake to room temperature on the rack for about an hour.  This may be tricky, but place the cake, still in the half sheet pan, into the `fridge to set, for at least an hour.  I had to do quite a bit of rearranging to make this happen.

Cut the cake into 3 inch squares to serve 24.

This cake can keep in the refrigerator, covered,  for up to 2 days.



This is a VERY CHOCOLATE-Y cake. Folks at the party thought that this was a tray of Brownies, NOPE!  Its cake alright, a very dense, fudge-y, cake.  It was delicious, and a lot of it, so this is why I was waiting for an occasion just like this to try this recipe.


Is There Ever Too Much Fried Saimin?

As you all know, I come from Hawaii, and one of our New Year traditions is to eat noodles for good luck.  So, I made up a batch of my Fried Saimin, as I usually do, and it was way too much for us.

New Year's Fried Saimin

Also, in Hawaii, we don’t like to waste food, so we share with our neighbors, as many folks do.  I decided to take a container of noodles over to our local Fire House.  Two gentlemen met me at the door and very graciously excepted my parcel; I hope they enjoy this as much as we did.


Food As Gifts

When I was growing up, our family didn’t have alot of money, as many homes in Hawaii were and are today. My parents taught my sister and I the value of a dollar, and a fun thing that we would do was to make the gifts that we gave. It started out as most kids will do in school, clay pieces that we made, or our first collage from magazine clippings. Little by little, as we got older, the gift ideas changed. As we matured, so did what we made. I’ve made all kinds of things, of course my most favorite gift is something to do with food.

Last year I made up a wonderful spice rub and packaged it in an uber cute way.

spice rub

My Mother had given me 48 spice jars, I really only needed 12. So I put this aromatic blend into the extras, along with a small bottle of Olive Oil and Balsamic Vinegar; our friends loved it.


Cookies or any baked good for that matter is most welcome at anytime. I make a point of giving something each year to our USPS delivery person as well as of UPS guys. They are all very kind to us here in the middle of the desert.

Gift Coupon Booklet

This past Christmas, I was trying to figure out a funny, loving and heartfelt gift for my DH as well as my Mother. Mom doesn’t drive any more, but doesn’t like to bother me by asking me to take her places. So I made her a coupon book; I called it ‘Hot Chicks Express Transport Service-redeemable only by calling xxx-xxx-xxxx’ (she likes to email to me rather than pick up the phone and call) and did a copy&paste of photos of 2 gals in a great cars. I added a fun paper punch that I found at the hobby store, so that each ticket gets a punch with each trip.

DH feels that I don’t make his favorite dishes as often as he would like. So in his stocking was a booklet of coupons, advance reservations are required. One for a batch of Chocolate Chip cookies, homemade Raviolis, Pizza, Apple Pie and scratch made Double Crust Pot Pie (his choice of meat).

Homemade Dilly Beans

Mom loves Dilly Beans, but we can’t find them in the Supermarket any longer. So I figured out how to can my own, but we’ll talk more about this later. Suffice to say she was over the moon with this one.

Home Canned Italian Peppers

My American-Italian husband has tried to get me to make ‘Peppers and Eggs’, what the heck is that? Well, after years of research I finally got it. I put up my own Peppers, just as his Nonna did. You should have heard him, where did you get these? He was very happy. I’ll elaborate farther with this recipe as well, later.