Chocolate graham crackers, because Jackson asked so nicely..

Last night before bed, Jackson affably asked for chocolate crackers and I knew exactly how to oblige. I’ve been sitting on this recipe for a while now and I’ve been making it a point to test new things. My phone has hundreds of pages of recipes saved, not all of which I’ve yet worked through. So we said tomorrow when the sun comes up, we’d make some chocolate crackers.


These days I really like to keep things as simple as possible, so when a recipe can be almost completely prepared in the food processor or mixer, I’m a happy mommy. Simple preparation and simple ingredients are the foundation of my style of cooking and blogging has helped me to realize this.


I’ve never been one to overcomplicate things in the kitchen and when I do, it usually ends up a disaster. I can’t think of an instance offhand when it was rendered completely inedible, but I know it’s happened. So in the compost it goes because my chickens don’t care for table scraps, with their highly refined palates.


But little man loves to be in the kitchen and if you turn your back on him, you might end up with some celery seed in your cake batter. Today I just handed him the phone and let him snap pictures and we were able to avoid any cross-cuisine contamination. I cannot wait for the day when he understands and can be the extra hands in the kitchen. Mommy’s little sous chef.

Chocolate Graham Crackers
These crackers were a bit softer than you may be expecting when baked for 15 minutes. If you like a crisper cracker, increase baking time an extra 2-3 minutes.

1 cup whole wheat flour
1 cup all purpose flour
1/2 cup cocoa powder
1/2 cup dark brown sugar, packed
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup cold butter, cubed
1/4 cup honey
1/4-1/2 cup water
A little sugar for sprinkling (optional)

Preheat oven to 350 degrees.
Add all dry ingredients to food processor and pulse to combine.
Add cold butter cubes and pulse until it resembles coarse meal.
Add the honey and 1/4 cup water and continue to pulse until it all combines. If dough is still too crumbly, add more water 1 tablespoon at a time and pulse until the dough comes together as one.
Remove and shape the dough into a flat disk and wrap with plastic. Chill 30 minutes to allow to rest and hydrate.
Roll dough out until 1/4 inch thick flouring work surface and top of dough as needed to avoid sticking. Use cookie cutters or a fluted pastry wheel to cut shapes and a fork to poke holes in the crackers.
Place cookies on a parchment lined baking sheet and sprinkle with extra sugar if using, then bake for 15 minutes.
Cool crackers and serve or store.
If you would like to freeze the crackers to be cooked later, after cutting them out and sprinkling them with sugar on a parchment lined baking sheet, place in the freezer for about 20 minutes. Fold them up, parchment and all and transfer to a ziplock bag. Store until ready to use, for up to 4 months. When ready to bake, unroll parchment on a baking sheet and add an additional 1-2 minutes baking time.

Adapted from weelicious


Apple picking and dulce de leche. No skills required.


So we live almost hollering distance from a golf course, which also happens to be the grounds Tucker keeps green, and they’ve got apple trees there that no one touches(!?). The trees line one of the fairways and there are some resident geese and a whole mess of deer that keep the area tidy and free of fallen fruit. The spot is maintained because of it’s location, but the trees are not subject to fertilization or spraying of any kind. Just what the geese leave behind. This is awesome news because they’re #1 on the dirty dozen 2014 and my kids double fist apples.

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Even my desserts are growing up…

I’ve been on a super hard nostalgic desserts kick this week. And it’s not just the sweets either. When I start to notice the retraction of daylight, coupled with the “unofficial end of summer” holiday and back-to-school time, I start to feel a little sentimental. Another year past, a few more premature gray hairs that I’ve long since given up trying to cover, packing away the tanks and pulling out the sweaters, loading up a box of the kids’ clothes for consignment. It’s all very bittersweet and I always find my self relishing in it. It makes my otherwise hermitic identity open up a bit and I want I reach out to old friends and reminisce about sneaking out to meet at the park to smoke cloves and share an olde English 40 oz (sorry dad!), listening to Art Laboe’s oldies on B95, break dancing and having a $2 fat slice and soda at fatty Albert’s pizza, Beno’s, slanging ice creams from a truck, the Mexican bakery van, recording videos onto a VHS when MTV really was about music, aqua net hairspray, teased bangs and burgundy lip liner. I’m talking back in the day! Right around 8th grade to be exact.

And now that I think about it, it’s coming up on twenty years since then. Man, the days are long, but the years are short. I quit Facebook 3 years ago, but if I hadn’t, I’d probably hit those girls up right now. Find out when we’re all gonna be in close proximity again and chill. I’m still going to do it, but at a 1995 technologically evolved pace. Like walking home from school and making mixtapes on a cassette. Man I miss those girls. If by some chance you’re reading ladies, hit me up! I’m thinking about you…


So anyways, we’ve been talking about investing in a new DSLR so I can start taking some better pictures. But that’s going to require midnight photo shoots and proper lighting, too. It ain’t easy to stick a cake in front of a couple kids and tell them not to touch while I fiddle and fix. Hence the super close-ups, bad angles and crappy kitchen lighting. Because you can’t see the disaster behind everything when I’m at point blank range. But babe reminds me that it wouldn’t be a ramshackle cookery without it…

All grown up Krispy treats..
(With Special K, peach compound butter and Hawaiian sea salt)

I made this recipe just like I do most other recipes, with what I can find in the pantry. I like to dwindle down the stock once a month to make sure I’m utilizing and rotating everything, so many new creations are born of this habit. Just like building an outfit from a single piece of wear, I build edibles in the same fashion. Started with an almost full bag of marshmallows and went from there. I also had a roll of cinnamon peach compound butter from a bounty a couple weeks ago and an untouched box of Special K. I mean really, it was fate. Tucker assassinated it facially and exclaimed through a mouthful, “is that salt? I could eat this whole slab.” So I saved him the last of it. Don’t mistake my kindness though. I had a pie baking too…

1 10 oz bag of marshmallows
5 tbsp. cinnamon peach compound butter, recipe follows
5 cups Special K (because it’s rice cereal)
Finishing salt

Heat butter over low heat until melted and add marshmallows. Stir frequently until dissolved. Add cereal. Stir until combined.

Now from here, there’s no need to get fancy. Press it into a parchment lined or buttered 8 x 8 pan, or pull it apart in clumps and make balls, then make sure to sprinkle them lightly with some finishing salt. You could also put them on a stick if your averse to tacky fingers, or cut them out with a cookie cutter, I don’t care what you do with them, just make sure the next step is consumption.

Cinnamon peach compound butter

I lo💚e to make compound butters. Fat is flavor and I like to have that present when I eat. You’re probably all worried for me now thinking “but Jes, aren’t you at all concerned with your cholesterol levels?” And while I understand the concern, seeing as every one of my recipes so far has been something fatty and sugary, or even a bucket of sugar itself, I also eat vegetables by the pallet full. I just have yet to get one of those recipes in. But I will, all in good time. It’s easier to hold off on giving the kids sweets than it is dinner while I photograph it.

But this butter is soooo good. Put it on pancakes, put it on waffles, put it on scones, biscuits, toast, even put it on pork chops. Yup! Pork chops. That would be my first choice in fact..

1 stick softened butter
1/4 cup peach purée
2 Tbsp brown sugar
Couple shakes of cinnamon
Pinch of salt (if using unsalted butter)

The easiest way to do this is in a mixer. Add all ingredients and beat well while scraping the bowl with a spatula a few times. Tear off about a foot of plastic wrap and lay flat on the counter. Place the mixed butter in the middle and shape into a log using the long edge of the plastic. Roll up and twist the ends forming it into a log about one and a half inch diameter. Refrigerate or freeze. To use, unwrap and slice desired amount.

This will keep a few weeks in the fridge, or about 2 months in the freezer. Maybe longer. Mine never make it that long.

Mocha kahlua cupcakes

Over the last week or so I’ve been working on a post about hand pollination in the garden and since it has become a investigative study rather than a quick and simple guide, I decided I better drop a small post and recipe for continuity. Not that I even have more than a single consistent reader (thanks dad 💚), but I could use the practice. After all, I haven’t stopped feeding the family and taking crappy pictures of it with my phone…

Tucker texted me last week with a request for a dessert for his boss’s birthday. He knows I’m always looking for a reason to mix pounds of processed sugars and butterfat together in the name of “research,” so I happily obliged. When he first started at the golf course, his boss gave him a bottle of kahlua, for reasons I’m still not clear about, and it has since been sitting in the bottom of the fridge door. I am not a fan. I mean, not even the fact that it is coffee flavored and 40 proof can get me to like this stuff. So I decided I would make something out of that nasty swill and start feeding it back to him, in small amounts if I must, over the course of the life of this bottle of liquor. I wanted it to be easy and fast, as it was a last minute request and I needed to get it there by mid afternoon. I have this one bowl chocolate cake recipe I use in times like these, easy enough, and a pretty simple buttercream I like to use, so I got to it.

Baking is actually my second love in the kitchen, because first I am a cook. I love food, especially vegetables. I would take a bowl of caramelized Brussels sprouts and cauliflower over a fruit salad any day. But I also love to eat Paula Deen amounts of butter and sugar. I am fully aware that baking is a science, but it does not stop me from experimenting. But, while




go together well, respectively, in a sentence, it is no indication that it will also do so in a cake. Which is why I think I got chewy cupcakes. The recipe calls for 3/4 cup of coffee, so I substituted 1/4 cup for kahlua because I’m trying to get that stuff out of my house. I’m not sure how alcohol affects the texture of a cake, but they were a little different than I remember. They were not at all bad, except for the aroma of aforementioned liquor, just slightly more springy. It could also have to do with preparation, the temperature of the ingredients, or something else entirely that I’m not aware of, but kahlua was the variable in this experiment, so I’m assuming that’s what it was.

There was a bit of a panic for a moment while making the buttercream, which happens especially with meringue Frostings. When I added the kahlua, the whole thing broke. Alas, having the attitude that this was not an option, as I was getting dangerously close to being out of butter and used two sticks for this frosting, I was able to bring it back with a little extra powdered sugar and cornstarch. The cornstarch I added for stability and because the frosting was sweet enough already. If you’ve ever checked the ingredients in powdered sugar, cornstarch is the other one. It is also used to thicken sauces and gravies and being the rule breaker I am when it comes to baking, I attempted it without research or any knowledge of what the outcome would be. It worked! I put it in the fridge for about 15 minutes, paddled it until it reincorporated, added the extra ingredients and whipped that shit until it it was nice and smooth.

If I’m being honest, I’m really unsure where I found this recipe, but it was adapted and saved from somewhere on the internet. This was before I ever knew I would need a reference, but Martha Stewart is probably the one I need to credit. I know I’ve made hers before and this recipe is almost exactly the same, cut in half.

3/4 cup cocoa powder
1 1/2 cups flour
1 1/2 cups sugar
1 1/2 tsp baking soda
3/4 tsp baking powder
1/4 tsp Cinnamon
3/4 tsp salt
2 eggs
3/4 cup Sour milk (1 tbsp lemon Juice and remainder milk)
1/2 cup cooled coffee
1/4 cup kahlua
3 Tbsp oil
1 tsp vanilla

One bowl chocolate cupcakes

Preheat oven to 350 and prepare cupcake tin with liners. This made about 18.

Add cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined.
Raise speed to medium, and add eggs, buttermilk, coffee, kahlua, oil, and vanilla. Beat until smooth, about 3 minutes.

Fill liners 2/3 full and bake until set and a toothpick inserted into the centers comes out clean, about 20-25 minutes. Cool completely before frosting.

Kahlua and coffee buttercream
Be sure to start with room temperature ingredients..
4 cups confectioners’ sugar
2 tsp cornstarch
1 cup butter
2 oz cream cheese
3 Tbsp kahlua
1 Tbsp instant espresso
2 tablespoons whipping cream

Place instant coffee, cream and kahlua in a small bowl and stir. Set aside to allow espresso to dissolve.
In a standing mixer fitted with the paddle attachment, cream butter on medium speed until fluffy, about three minutes, then add cream cheese and beat until evenly distributed. Scrape down the bowl. Begin adding powdered sugar in 1 cup increments, beating until fully incorporated and scraping down the bowl in between additions.

With the mixer on low speed, slowly stream in cream/espresso/kahlua mixture. Raise speed to medium and continue to beat for 2 minutes more. If necessary, add more cream until desired consistency is reached.


To dad’s 29th unbirthday..


We’ve never really been a family to celebrate holidays or milestones traditionally, it’s almost always about getting together to mash something into our faces. We still wish each other a happy or merry whatever, but we tend keep the celebrations and decorations to a minimum. Of course when we were children it was different, and now that our parents children have kids of their own, it sort of renews that innocence and fascination. Although we all live within about a 6 mile radius, we keep it homebody status on the regular, so when one of these does come around, we make an attempt to actually leave our houses. Birthdays cause a special disinclination for us grown-ups, because anything that draws attention to a single one of us is just humiliating. I hated speech class for this reason. I would get all sweaty and studdery, saying um every other word through a mouth full of cotton. But if you accidentally forget our birthday, we really won’t mind.

But alas, I may have found a loophole. Having three kids (in four years) has renewed the aforementioned desire to make someone feel special on their annual day of birth, or the day immediate preceding or following that day. Hence today’s unbirthday, birthday celebration. And because my father wishes to remain youthfully suspended in the last year of his twenties (which would now make me four years older than him), then the title of today’s celebration is almost as long as the title of the cake he requested to celebrate this unbirthday. So dad, happy twenty ninth anniversary of your twenty ninth birthday!

Now that I have thoroughly and properly confused you, a cake recipe..

I adapted this recipe from a few different sources and tweaked them for what I had on hand. There is a ton of coconut in this recipe, but it’s not as overpowering as you may be led to believe. The frosting is eggless because I only had 4 eggs and having doubled the recipe, I would be using them all for the cake. The chickens and I take turns not being able to keep up with each other’s production. The caramel can be easily adapted to suit a vegan lifestyle and could not have been easier. The buttercream, despite having an intimidating name, was also a piece of cake. Pun intended.

Coconut Milk Chocolate Cake with Eggless Coconut Pecan Frosting and Coconut Milk Fleur de Sel Caramel Cream Cheese Buttercream
(Or German chocolate cake)

Start by making the caramel


Coconut Milk Fleur de Sel Caramel Sauce
Adapted from
Full measure of happiness

1 can light coconut milk (14 oz)
1 C packed brown sugar
1/2 t fleur de sel (or coarse salt)
1 T butter (optional for vegans)
1 t vanilla extract

This was so simple, combine first three ingredients, bring to a simmer and bubble for about 15 to 20 minutes until thickened. You’ll know when it’s ready because it will change texture and pull away from the pan. Remove from heat and let it rest a couple minutes, otherwise the addition of the last two ingredients will bubble up violently. Once rested, whisk in the rest of the stuff and jar it up. You can keep this in the fridge until you are ready to use, then microwave or bring up slowly in a hot water bath. It made a little less than a pint.


Chocolate and Coconut Milk Cake
Adapted from
In the little red house

2 ounces semisweet chocolate chips
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 TBS butter, melted
1 1/2 cups sugar
2 large eggs
1 cup coconut milk
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350°F.
Butter two 9″ cake rounds and place a parchment round in each. Butter the top of the paper as well.

Place chocolate chips and cocoa in a heatproof bowl and pour over the boiling water. Whisk continually until smooth, it doesn’t take long. Leave on the counter to cool.

In another bowl, combine flour, baking soda, baking powder, and salt. Set aside.

In the bowl of a mixer with the paddle attachment, beat butter and sugar on medium speed until combined. Crack eggs into a separate bowl (in case of shell fragments) and add one at a time, while mixer is running, until pale and thick.

Now whisk together chocolate concoction and coconut milk and stream into the butter and sugar while beating at medium speed.

Lower speed and add dry ingredients in 3 additions until combined.

Pour batter into pan, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.

You should always cool a cake completely before frosting, but this cake is so tender that I would recommend chilling before attempting to frost it. I didn’t need it until the next day, so I wrapped it tightly in plastic wrap after cooling and cleared a spot front and center in the fridge. I even left the parchment on it for the night.

Eggless Coconut Pecan Frosting
Adapted from
Itsy bitsy foodies
**you can omit this step by doubling your caramel recipe and reserving 1&1/2 cups to stir coconut and pecans into. It is a very similar process but was a total afterthought for me that could have saved me the time washing dishes. I am quite lazy.


¾ cup evaporated milk
½ cup brown sugar
½ cup butter, cut into 8 pieces
1⅓ cup shredded coconut
1 cup chopped pecans

Combine the first three ingredients in a pan over medium heat. Bring it to a simmer, stirring it occasionally, for about 10 minutes. Remove from heat and stir in the coconut and pecans.
Let the frosting cool before using, or refrigerate. Make sure to bring up to room temperature before spreading, or you risk tearing your cake.

Coconut Milk Fleur de Sel Caramel Cream Cheese Buttercream
This one was all me

2 sticks of unsalted butter, room temperature
1- 8 oz block of cream cheese, room temperature
1&1/2 – 2 cups powdered sugar
1/2 cup caramel sauce

Cream together butter and cream cheese until fluffy. Add caramel sauce and beat to combine, scraping down sides if the bowl as needed. Add powdered sugar to desired sweetness in increments, stopping to scrape the bowl. Once combined, use or refrigerate. Be sure to bring refrigerated frosting to room temperature and beat again to bring it all back together before use.

Assembly was essentially stack, plop, spread, repeat, using an offset spatula.
Place your first round upside down in the center of your plate. Add the coconut pecan frosting and spread flat. Place second layer right side up and add buttercream. Spread smooth with your spatula, pushing out from the center, but not allowing frosting to hang over the edge. Use your spatula or a bench scraper to straighten up the edges. I left the sides bare to show the multiple layers and Frostings, and used a Wilton 1m tip to pipe swirls. I then added chocolate sprinkles and used a squeeze bottle with a small tip to make the zig zags in the caramel sauce.



Patient little hands 🙂