DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days.  For this third entry, I’m focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ] 

Summer is definitely the season of romance.  I mean, all those couples strolling along the Harbourfront, hand in hand. . . starry nights and waves crashing against the sand at the Beaches. . . candlelit dinners on the back patio under the moonlight, just you and your sweetheart. . . and the black flies. . . and the mosquitoes. . . and the spiders. . .  Hmm.  Well, all those couples strolling along the Harbourfront, hand in hand . . .

Doesn’t everyone love a little romance once in a while? I used to think that romance meant roses and chocolate, but nowadays I know better.  Now I realize it’s just chocolate. 

In my previous lifetime (long before the HH), my Starter Husband  was a natural when it came to romance; he was one of those guys who’d secretly light candles and strew rose petals around the bathtub (which was filled, naturally, with Chanel Number 5 Bubble Bath) while I was out shopping because he saw it in a movie somewhere.  Or I’d open a Christmas present to find a pair of handcrafted tiger’s eye earrings he’d bought, because I’d admired them while strolling through an outdoor bazaar the previous July.  Yes, he was a “romantic,” in the classic sense (still didn’t save the marriage, though). 

Most of us are familiar with the studies about husbands who “help out” more in the domestic areas of the home (washing dishes, doing laundry, cleaning floors, etc.):  they’re also more likely to get lucky in the other areas (read: bedroom) of the home.  In those cases, romance is something else entirely:  it’s the ability to tune in to the ongoing, mundane demands or stresses facing your loved one and to help alleviate some of the pressure by reducing the workload. I mean, we all know there’s nothing quite so sexy as a guy with his hands in a sink of soapy dishes, right?  

The HH is definitley not romantic in the classic sense–I think he’s bought flowers for me twice in the eleven years we’ve been together, and those only under duress–but he sure does shine in the “sharing housework” department.  (I know, I’ve mentioned his lack of cooking prowess before, and it’s true, he loathes cooking; but he does make a great kitchen hand, and if I had to count up household chores, I’m certain he takes care of more of them than I do). 

The HH’s style leans more toward Harry’s in When Harry Met Sally–the guy you love to talk to, the one whose silly jokes make you laugh despite yourself, the one who’s steady and good natured and helpful, even if he does miss a few cues when it comes to your desire for sentiment or being sappy. 

And what prompts me to feel romantic toward my guy?  Well, seeing him on his back on the floor (really, get your minds out of the gutter, people!), rolling around with The Girls and a pull toy (well, actually, I guess that last sentence out of context could be interpreted “that way,” couldn’t it? Lord knows what search terms will lead people to this post, now I’ve written that).  Though he’d probably never admit it out loud, the HH is head-over-tail in love with our dogs.  And recognizing that devotion always sparks my own romantic inclinations towards him. (“We’re pretty cool with it, too, Mum.”)

Although it’s true I’ve bought Christmas gifts the HH had admired months before, in general I tend toward more quotidien romantic expressions such as leaving notes in lunch bags, offering to do dishes when it’s his turn, or baking things for him that I know he loves. 

Which brings me–finally–to today’s recipe. (I know, you were wondering how I’d work it in, weren’t you?)

One of the HH’s favorite flavors is coconut.  Alongside a good hunk of Decadent Chocolate Pâté, coconut cream pie is his all-time favorite dessert.  For his birthday each year, I let the HH choose any dessert on the planet and I will make it for him; among the Toffee Hazelnut Pound Cake, the Opera Cake, the Layered Mocha Mousse Cake and all the others over the past eleven years, the only repeat so far has been coconut cake.  What could be better (or more romantic), then, than a baked good that’s both healthy and coconut-based?

As I mentioned in the first post of this Lucky Comestible series, avocados can be used as egg substitutes in baking.  When I first learned of this option, I experimented with a huge variety of recipes, from cookies to cakes to muffins.  In general, the avocado isn’t detectable if the other flavors in a recipe are fairly assertive to begin with (as in the aforementioned chocolate pâté), but in lighter bases (such as vanilla), you may sense a hint of the buttery green purée. In addition, the avocado will impart a touch of color to the final product (though strangely, it bakes up more yellow than green).

The result of my kitchen playtime was these muffins, a great combination of coconut and lemon.  They’re extremely moist, both tart and sweet, and have become one of the HH’s favorites. When you mix up the batter, however, don’t be alarmed by the brilliant Day-Glo green color–the magical alchemy that is baking will transform it into a deep, rich, lemony yellow that is a perfect visual representation of the intense lemony flavor. 

Next time you want to express your love toward the object of your affection, trying baking these. . . and then, who knows what type of romance might ensue? 

I’m also submitting this recipe to A Fruit A Month, the event started by Maheswari of Beyond the Usual and this month hosted by Suganya of Tasty Palettes.  This month’s focus is coconut.  The roundup will be posted after June 30th, so head over to take a look after that!

Tropical Lemon-Coconut Muffins

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Moist and filling, these are the perfect breakfast or snack.  And because the avocado already contributes monounsaturated fats, these don’t require any added oil! 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

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Polish Lemon Cake*

May 2, 2008

DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE NEW SITE BY CLICKING HERE.

*Okay, so it’s not really Polish.  But the topping reminded me of a German Chocolate Cake topping, and since (half) my ancestry is Polish, I thought I’d just use the same concept for this cake’s name. 

 

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.”]  

Did you hear the one about the (half) Polish woman who wanted to bake a cake? 

Just kidding.

All right now! ‘Nuff of those wacky raw dishes we’ve been seeing the last couple of days!! Time for some CAKE.

One of the greatest challenges of living in a long-term, committed relationship is dealing with those areas in which you and your partner don’t necessarily mesh.  In order to coexist harmoniously and still retain one’s sanity, it’s sometimes necessary to make accommodations.  (Okay, fine; not only “sometimes,” but pretty much every day.  Okay, fine; several times a day.).

Since this union is the second go-round for both the HH and me, we no longer bristle at the petty, quotidien issues that drive some newlyweds crazy (does the toilet paper roll from the top or the bottom?  Do you re-fold the newspaper in its original configuration after reading, or leave it in separate, blowzy sections once you’re done with it? Is it okay to exchange sotto voce commentary while watching Atonement in the movie theater, or not?). Nevertheless, we do make our own concessions.  The HH prefers to play music ultra loud (beyond 11, even), whereas I prefer it as a soothing backdrop to other activities.  He takes a laissez-faire attitude toward housework and disciplining The Girls; I prefer a schedule, and rules. (“And we definitely prefer Dad’s approach. . . sorry, Mum.”)

One major difference that forces the issue pretty much daily is our respective dietary habits:  as I may have mentioned (perhaps, on occasion, in passing?) the HH loves to eat meat; I do not.

So when it comes to food, we’ve both learned to adapt. Over the past 11 years, the HH has eaten more tofu, collards, rice noodles and quinoa than he ever knew existed in the world. He’s also sacrificed some of his own cherished favorites, as when I had to cut out all alcohol (plus sugar, and fermented products, and fruits. . . don’t ask) from my diet for 2 years. He cheerfully complied and went without at home, with not a peep of protest.

So, as I browsed through my bookmarked recipes this week for something to bake, I was pleased to land on a recipe for Lemon-Coconut Bundt Cake from Deb’s great blog, Altered Plates. The HH adores coconut (whereas I’m fairly indifferent to it); coconut cream pie tops his list, but he’ll embrace cookies, muffins, bars, or any other coconut confections as well. I thought this would be the perfect cake to show my appreciation for his tolerating my (fairly) unconventional dietary habits over the years.

When I discovered that the Coconut-Lemon Cake recipe originated with Veganomicon, I wasn’t at all surprised. Seems you can’t read any food blog–vegan or not–these days without stumbling on a reference to that revered tome. I’ve tried many recipes from my own copy of the book, but none of the baked goods. In general,  Moskowitz and Romero (I like using their surnames–it’s actually the correct format when referencing other authors; and besides, it makes them sound like a comedy duo that way: “Romero & Moskowitz’s Laugh-In,” or maybe a law firm: “Moskowitz and Romero, LLP” ) often make use of baking ingredients far removed from my own kitchen cabinets:  white sugar, wheat flour, margarine, and the like. And while it’s not difficult to adapt those kinds of recipes to my own requirements, I already had plenty of other recipes lined up. 

I was definitely drawn to the concept of lemon and coconut coexisting in harmony (sort of like the HH and me!). But an entire Bundt cake seemed massive (I mean, how many extra baked goods can one bring to the office?). I decided to halve the recipe and bake it in a round cake pan.

In addition, M & R recommend serving the cake unfrosted.  Now, maybe a naked Bundt (like the Venus de Milo or Miley Cyrus’s shoulder) is sufficiently alluring on its own; but an unadorned, plain-Jane round layer, sans frosting or filling? Well, that just wouldn’t do.  Instead, I omitted the coconut from the cake itself, then added it to a a lemony, gooey topping, reminiscent of the frosting on a German Chocolate Cake, for a little more flair.

I’m happy to report that the HH was very pleased with the final result.  The cake itself revealed a cheery yellow, moist and light interior; the slightly more brash lemony topping, lush and loaded with coconut, provided a great contrast in texture and sweetness.  In fact, the HH seemed so pleased with his treat that I felt perfectly justified asking him to turn down that deafening volume on the stereo.

Since I was inspired by Deb’s adapted version, I’m submitting this entry to Ruth’s weekly Bookmarked Recipes event, over at Ruth’s Kitchen Experiments.

Polish Lemon Cake (adapted from Veganomicon)

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

This cake is very moist with a gooey, rich and intensely lemon topping.  Perfect for a dessert or an afternoon snack, it keeps well in the fridge (and is even better the second day). 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE