German Chocolate Cake

There is nothing German about German chocolate cake, did you know that? It is a Texas creation from the late 1950's of chocolate, coconut, and toasted pecans. How can you go wrong with that flavor combo???? It is also easy to make. Observe...

Step 1: Bake yourself 2 9 inch round chocolate cakes using whatever recipe you'd like (I'm not gonna lie, a box of Duncan Hines devil's food mix is fine, although I do substitute the water for coffee...it helps bring out the chocolate flavor. Cool them completely.

Step 2: Toast up about 2 cups of chopped pecans and 2 cups of shredded coconut in the over for about 10-15 minutes.

Step 3: To prepare your icing, bring 3/4 cup of evaporated milk, 1/2 cup light brown sugar, a dn 1/2 cup of butter to a boil. Stir at medium low heat for about 15 minutes, until the mixture thickens. Remove from the heat and add your cocnut and pecans, and set aside to cool.

Step 4: Cut the tops off your cake rounds. Place the 1st round on a cake platter and top with half of the coconut icing. PLace the second round on top and put the rest of the cocnut mixture on top.

Step 5: To finish it off, frost the sides of the cake with a chocolate frosting (yep, I cheat and buy the store-bought stuff but I'll bet home-made tastes better).

Rustic Smashed Potatoes

I think I have discovered a better way to make mashed potatoes.....see below:

Instead of boiling your potatoes, the key to this recipe is roasting them. Baby red potatoes work best (skin on please).

Coat your potatoes in EVOO and coarse salt, then place them in a roasting pan. Add an entire bulb of garlic (top cut off) and an onion, cut in quarters. Place in a 375 degree oven until the potatoes are cooked through (about 45=60 minutes, depending on the potato size).

Place the whole cooked potatoes in a pot. Chop the roasted onion into smaller pieces and add it to the pot. Squeeze the garlic cloves out of their skins and into the pot with the potatoes and onions (as much garlic as you'd like).

Now, continue making your mashed potatoes as you normally would. I add salt, fresh oregano and thyme, and sour cream to mine as I mash them.

These potatoes will have so much flavor you may never go back to the old ones!!!

Brian's Easy NY-Style Bagels

Did you know making bagels is EASY??? Once you try this for yourself you may never want to buy bagels at the store again!!!

Ingredients:

1 packet of active dry yeast

1 1/2 tablespoons sugar

1 1/4 cup warm water

3 1/2 cups bread flour (all-purpose will NOT work!!!)

1 1/2 teaspoons salt

Step 1: Bloom your yeast by placing it in the warm water with the sugar. After 5 minutes stir it to dissolve.

Step 2: Mix the flour and salt ina big bowl, make a well, and add your bloomed yeast water.

Step 3: Combine the dry and wet ingredients into a dough ball

Step 4: On a floured surface, kneed the dough for 10 minutes until it is smooth and elastic. Try to work as much flour into it as you can.

Step 5: Lightly brush a bowl with oil and place the dough ball in it, tossing it to coat the ball with oil. Cover with a moist kitchen towl and set aside in a warm place to rise for 1 hour (dough ball should double in size)

Step 6: Punch the ball down and let it rise for 10 more minutes

Step 7: Divide the dough bal into 8 pieces and roll each into a ball=shape. Flatten slightly and use your finger to punch a hole in it and form the bagel shape. Set aside on a baking sheet (covered with the kitchen towel) to rise for 10 more minutes.

Step 8: Submerge the bagels (3-4 at a time) in a big pot of boiling water. Flip after 2 minutes and boil the other side for 2 minutes. Transfer to a cooling rack to apply toppings:

Step 9: As soon as the bagels come out of the pool, give them a quick egg wash and sprinkle on your favorite toppings (I like, salt, sesame seeds, poppy seeds, garlic, and/or caraway seeds)

Step 10: Bake for 20 minutes at 425 degrees.

Easy!