Kodiak Cakes...Pancakes

I hope all you wonderful Moms had a lovely Mother's Day! These delicious pancakes were not for Mother's Day; I made them previously, last week, to be exact! A Canadian friend suggested this unusual, super moist, totally natural ingredients...no need to add eggs, or milk, so easy, that I splurged a little, adding fresh strawberries to top it off, and a little decoration with Ready Whip whipped cream...the best pancakes I've ever had from a box mix!

I never even knew about these amazing pancakes...or 'Flapjacks' as they call them, until I was introduced to it, and can only find them at Target! It's been around for a long time, but there is a 'success story' behind it. If any of you have watched Shark Tank...which I sometimes have watched, but missed this one...here's the story behind it!

Kodiak Cakes - Pancake and Waffle Mix

Kodiak Cakes on Shark Tank

Pancake and Waffle Mix - Episode 528 - 4/4/2014

 The more I learn about these Kodiak Cake's, the more I'm convinced this business is destined to become a Super Successful Shark Tank Product. First off you need a superior and healthier product to compete in the multi-billion dollar Pancake and Waffle Mix Industry.  Next you'll need a razor-sharp marketing edge that absolutely makes your product stand out above-and-beyond any competition. Also, as with all Successful Shark Tank products, it helps to have a great story how you're business first began, and yes, the Kodiak Cake's also has a very interesting story indeed.



Original Kodiak Cakes
Flapjack and Waffle Mix

I first started writing this article (I had it half way done) with the assumption Kodiak Cake's first began by then 8 year old Joel Clark, who was selling this now famous flapjack and waffles mixes door-to-door out of his wagon. Although part of the story is true, it was his Mom who first began selling the Kodiak Pancake Mixes under the Baker Mills business name, the last names of both her Mom and Grandmother. The actual "Whole Wheat Hot Cake's" recipe was developed by Wallace Christofferson, the Family's Grandpa who perfected the now famous breakfast product over many years of trial and error. It looks like both Brother's Jon and Tim Clark, have also played vital role's in making the Kodiak Cake's a success.
 

read more....

 Kodiak Cakes...Pancakes, and Waffle Mix

The best pancakes...ever! I highly recommend it!

Make sure to add Real Maple Syrup on top...nothing but, the BEST!

Of course, if you would like to make your pancakes from 'scratch'...I recommend
Mark Bittman's Perfect Pancakes  simple and amazing recipe...(from a previous post of mine)

My choice was the Whole Wheat Oat, and Honey brand...just add;

1 cup of mix...







and add 1 cup of plain water. With a wire whisk, lightly whisk it till lumps disappear, and smooth.

In a preheated large cast iron skillet, heavy skillet, or a large griddle...
for small pancakes which yields about 6;
scoop with a 1/3 measuring spoon, and flip over when it starts to bubble!



For larger pancakes; you can scoop with 1/2 measuring cup which makes about 3 or 4.

You can double or triple the recipe...no eggs or milk required to add!

HAPPY MOTHER'S DAY!

Wishing all the Mothers, Mothers 'to be'...Grandmothers, Stepmothers (who rarely get the honor)...Mothers who passed on; such beautiful memories to cherish!

We love you, and honor you, on this special day!
I wish you all, my dear blogger friends a...
HAPPY MOTHER'S DAY!

Enjoy this beautiful day with your loved ones!
May you be Blessed with health, wealth, and all the happiness, for many days to come!
Hugs,
Elisabeth
 

Santa Fe Brownies

At the rate I'm going with my post...I'll be ready for the next holiday; which is Mother's Day! Not doing too well on facebook either, or twitter, for that matter, and forget about Google + which I'm still figuring out, just randomly Google + ing people I don't even know, and try to keep up with friends that I do know!
Aside from the fact of 'social media'...which I seem to be 'anti-social'...I will still carry on with my food blog because I made so many friends there, and consider your friendship as if you lived close by!

Does it happen to you like me, sometimes?...you open up an old unforgotten cookbook, and suddenly see a fabulous dish or dessert that in the past you thought about making it?...but now, in the present, knowing the book is over 20 or 30...maybe even 40yrs old, and you know you have to make modifications...big time! A challenge is what it is; otherwise you will have to stick to more recent recipes, which are on the lighter side; and you can actually see photos...which in some of these old books you're lucky if you have diagram of some drawings and illustrations.

If I remember correctly, I have made a similar amazing decadent and rich brownies with the cream cheese marbleized swirls and posted it on my blog, in the past couple years (not looking for it now) This is Maida Heatter's recipe who's last copyright was in 1992; but I haven't seen any more of her books, since then...she might have even passed on!

Good thing that I always have the basic ingredients on hand, because I made this at the last minute's notice...allowing myself a couple of hours. I took this to my son's house...even though they are all 'health conscious'...a piece or two of brownies is a comforting simple dessert!

Besides the fact that my son Joe is an artist, and has a full time job; he has a huge project that he is involved with, and is the founder of it... cleaning up our beaches in Palm Beach county...called,
 BE OCEAN
which you can find on facebook!

This surely is a proper balance of light and delicious dinner: Steamed, and sautéed Kale...Baked Spaghetti, and Baked Salmon, (rubbed with a raspberry spice rub)...yumm!


 Maida Heatter's Santa Fe Brownies from one of Maida Heatter's chocolate dessert cookbooks.
Cake Ingredients

1 ½ c		unbleached flour
1 ½ t		baking powder
¾ t		salt
6 oz		unsweetened chocolate
6 oz		semi-sweet chocolate
8 oz		unsalted butter
5		eggs 4 eggs
1 ¼ c		sugar 1 cup sugar
1 ½ c		brown sugar 1/2 cup brown sugar
1 T		vanilla 2 teaspoons
8 oz		walnuts optional

Line a 9-by-13 pan (with vertical sides, if possible) with aluminum foil. Put a few dabs of butter in the pan and put it in the oven to melt the butter. Then use some crumpled plastic wrap to spread the butter over the foil Spray pan with Pam, or other brand name veg. or butter spray, and also the aluminum foil as well.. Preheat the oven to 350°F. Sift together the flour, baking powder, and salt. no need to sift!Melt the chocolate and butter in a double boiler. you can melt it in the microwave oven, adding a few drops of water to the chocolate. Follow instruction for melting chocolate!Mix the eggs, sugar, and vanilla until smooth. Stir in the chocolate mixture, then the dry ingredients. Stir in about 2/3 of the walnuts. Set aside 2¼ cups of the mixture, and spread the rest in the pan.  Cream cheese topping ingredients
(This may be doubled for very cheesy brownies.) I did not double the ingredients (no need to)

12 oz		cream cheese
3 oz		butter
1½ t		vanilla
¾ c		sugar 1/2 cup sugar
3		eggs 1 egg

Warm the cream cheese and butter to room temperature. Beat the cream cheese and butter until smooth. Then beat in the vanilla and sugar. Beat in the eggs, one at a time. Pour the cheese mixture over the chocolate in the pan. Soften the remaining 2¼ cups of cake mixture by stirring it briskly. Then pour it over the top of the cheese mixture in the pan. Cut diagonally through the top two layers to marblize them. Lay the remaining walnuts on top.

  Bake for 75 minutes. If you doubled the cream cheese, bake for about another 30 minutes. When the top is sufficiently brown, put some foil on it, especially around the edges, to keep the cheese from burning. Total bake time is 35-40 minutes. The instruction for bake time in the original recipe is totally incorrect!Put the whole business in the refrigerator overnight. The next day, turn the cake out of the
pan onto a board, peel off the foil, and carefully

cut the cake into small pieces. Wrap the pieces in wax paper to keep them from sticking together.

As soon as brownie cools down, you can lift it out with the foil that is hanging over, and start cutting up the brownies; as I have in my top photo shown!

Shrimp Ceviche...and Easter Sunday!

Hi everyone...in order to keep this staggering food blog of mine going, I must be honest with you, and mostly with myself; that I'm never gonna make the Top 9 on Foodbuzz!...Foodbuzz?...oh, how sad!...there is no more Foobuzz, so I don't have to worry about the Top 9!

Although we all remember how nice it was to be part of that 'fun' circle, meeting each other way back about 4 years ago, buzzing each others' posts...and actually even meet each other in person, at the Foodbuzz Festival events, in San Francisco! Great memories...but that's all in the past!

This post may seem out of place...or I'm out of touch; but this amazing and refreshing...all fresh veggies, and the most delicious fresh Florida shrimp marinated in fresh Florida lime juice, and the freshest chopped cilantro, also Florida product, like everything else fresh Florida grown products.
As for every holiday you may well know that not only in our immediate family do we celebrate both holidays...for Passover (no photo)...and Easter, but we always celebrate with our wonderful and best friends, who also celebrate both holidays!...so you see; we all get along, and still believe in one GOD!

I watched both the Ten Commandments movies...the Hollywood fancy version with Charleston Heston, and the most recent one on the UP channel, and the recent one was quite intriguing...realistic, and more accurate. Unlike in the old one where Charleston Heston came down from Mt. Sinai with totally white hair and beard; in the more recent one...he still had the brown hair and beard!
Also, with the Passover movie...I was very shocked to see the 1960's version of Jesus with a short straight hair...only covering his ears; and the 'blue eyes'...that was a shocker to me with the Middle Eastern Jew...could not understand the part at the Last Supper...only 8 disciples?...what happened to the other 4?...guess they didn't fit into the picture screen?...also I watched the Book of Ruth movie...that was another Hollywood glamorous festive movie...among some of the others. So, I spent an entire week of 'reconnecting' with the biblical people!

I feel bad for having to post these quick photos that I took...just didn't have a chance to take time to stage my photos; but I must admit that this shrimp ceviche...which I cam up with at the last hour of desperate attempt, to bring something to the Eastern celebration!

Maria's beautiful home...we started out with my Shrimp Ceviche...

A few of us started out early, as usual, it's always a 'feast' at holiday; Easter is one of the biggest holiday for Italians and it is such a joyous tradition!

Such a sweet and gracious lovely hostess...Maria

Nonno Sal, (Maria's husband...carving the lamb roast, which was specially purchased from an Italian meat market. It was perfectly done...medium, rare, to medium. Lamb is a very traditional Easter treat especially in Italy and Greece!

A typical festive Italian holiday table setting; can't leave out the kids' table!

Great company, fantastic foods, we are so blessed to have great friends who are like 'family' to us!

My daughter Lora's traditional Easter wreath that she makes every year! Isn't it gorgeous?...almost too pretty to eat!

Lora's Italian Ricotta Pie...so flaky and delicious with the ricotta, and chocolate chunks filling...yumm!

Thank you for all your good wishes; Hope all of you had a blessed and Happy Easter!

Shrimp Ceviche

recipe by; Elisabeth

2 cups grape, or cherry tomatoes diced

2 cups English seedless cucumbers diced

1 cup scallions sliced thin, including the green part

1/2 cup tomato juice

about 1 or 2 Serrano chili, sliced thin (optional)

juice of 2 limes

1/2 cup tomato juice

a handful of finely chopped scallion

Mix all the ingredients in a bowl, add sea salt and pepper to taste.

For the Shrimp ingredients

2 lbs of large shrimp peeled, deveined, and chopped

juice of 4 fresh limes

Marinate shrimp and lime juice for 30 minutes. Add shrimp to the ceviche, and serve with fresh tortilla chips.

Serves 12

HAPPY EASTER!

photos, courtesy of PINTEREST

WISHING YOU AND THOSE YOU LOVE...

THE BLESSINGS OF A GLORIOUS EASTER:)

HAPPY EASTER! 

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blogger barátaimnak,
sok szeretettel!

#Palm Beach Love

I must admit, this is not a 'wordless Wednesday'...or a 'silent Sunday'...I tried to upload my latest photos of my amazing Avocado Bruschetta; but my upload is just not happening...something went wrong, so I'm sharing this beautiful photos of my evening walks on our beautiful location...on the island of Palm Beach...where I reside!

A quiet evening, just a few cars passing through!

I've been walking all week this week for 2 miles...and I must admit it really is quite enjoyable with the weather we've been having here...totally spring temperatures, sunshine just about every day; and instead of walking on the beach, I decided to walk on the road that is called South Ocean Boulevard...the most famous road in Palm Beach!

This is the famous Palm Beach golf course...you can see the reflection of the sunset...beautiful crisp fresh air, with the most perfect tropical breeze!

How can you not enjoy the marvel of 'mother nature' when its right in front of you?...this is the golf  course, just when the sun was setting, and I could not resist taking the photos. We all need to 'count our blessings'...there is beauty all around us; we just have to capture the moment!

A one hour walk in nature, refreshes the soul, and spirit; it gives you a new 'outlook on life'...knowing that it is helpful for your health, and makes you feel all new and refreshed. It sure is the most inexpensive exercise  in your life, to make a difference!

There is so much beauty all around us...we just miss it when we are  so occupied in our lives, and miss all the God-given nature that should put joy in our lives...we miss out so much in life that does not cost anything; just giving thanks to our Creator!

Every evening, the sky is different...giving off the most beautiful radiant, magical lights that you can imagine! This is jus 1 mile perimeter of my early evening walk; just about at sunset!

So, the evening ends...my walk is ended for this day...a new day begins, and I'm feeling blessed to have all my friends to share moments like this; wish you were here to take this lovely walk with me! Hugs,
Elisabeth
 

Spaghetti Carbonara

I have made Spaghetti Carbonara lots of times, and even have a vegetarian version posted on my blog...Vegetarian Pasta Carbonara... but none compares to this easy version with less eggs, and not spicy, so the little ones could eat it without having to worry that the chilly pepper flakes burns their tongue and mouth.
Just can't seem to put down the food Network magazine; the Bacon issue, and keep finding some interesting and delicious things to make!

I even bought some outrageously good bacon...Boar's Head brand, which is mad in Canada. The price is a little more expensive, but the way it cooks up so crispy, and super crunchy delicious. Even the smell when cooking it was so much nicer than the ordinary brand. I highly recommend it! I haven't cooked much this past week, we had company...from Ohio; my nephew, wife and two little boys. Ate out, a couple times, which was easier on both me and my daughter.

Getting off the subject...I was going to post on April 1st. about 'April's fools day'...but I realized I cannot come up with things that would not be so funny, and maybe offensive. Just heard on AOL news about a woman who called her daughter and announced about a 'school shooting' happening and the daughter called 911. Imagine all the police cars storming the high school building, and turns out to be 'false alarm' April Fool's prank! Well, she ended up in jail; no doubt scaring everyone! This is a very dangerous kind of joke...what was she thinking?

 SPAGHETTI CARBONARA
from: Food Network magazine

Ingredients

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

  Directions

  Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture for garnish.
  Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.
  Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamy sauce. Garnish with the reserved bacon mixture and more parmesan.
  Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

 

Apple-Bacon Galette

Gabby, enjoying a slice of the Apple-Bacon Galette...bacon pieces with maple glaze... already eaten!

Glorious Bacon...who doesn't love bacon? In this day-and-age, we're all trying to cut down on fatty foods; but cutting down on bacon, is the hardest thing to do. Do not even go out for 'breakfast', if you're going to skip bacon!


 Breakfast is so complete with a side of couple slices of bacon...crispy, crunchy and beautiful bacon!

 

What is there not to like about American Bacon? ...is it because it's 'pork'...or is it because it's fatty?...actually when you fry or bake it real crispy, you release all the fat grease and that's when you enjoy the best part about the yummy crispy bacon.
Of course, you cansubstitute turkey bacon, which is less calories and fat and you get to enjoy all the benefits of bacon inspired creations.

If you love bacon, I really suggest you check out the March issue of Food Network magazine...it's all about BACON; which is the Bacon Issue!

For the recipe, which the only adaptation I made was...I sprinkled Turbinado sugar on top of the galette, before I baked it! Click here, to get the recipe>>APPLE-BACON GALETTE