This is a funny little recipe. It only has four ingredients and requires no baking. I used to make this cake when my boys were little and it always amazed me. I was looking through my recipes the other day for something and came upon this and had fond memories of it. I can't even remember where
I got this recipe from anymore, but it's a winner.
How does a cake require no baking? It's made from chocolate graham crackers and after you've frosted the crackers and let the cake sit for several hours, they soften up and become cake-like. No kidding. It works very well. You make two frostings, one with peanut butter and one with chocolate. It's easy and a great make-ahead little cake with very little effort.
The frostings are definitely worth making from scratch. They are basically just flavored whipped cream frostings, one peanut butter and one chocolate, and they are light and fluffy and absolutely delicious.
"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC
Have you ever tried to make something once, (twice, three times, with three different recipes from three different cookbooks) and it never quite came out the way it was supposed to. And your husband, who’s a better cook than you are (or at least better at actually following the recipe) tries the same from yet another cookbook and then another (at least we’re persistent) and it never works, never quite tastes the same tender, delicious way it does in practically any Italian restaurant on any corner in any city in the world.
If you are a Mom who enjoys decadence (like me), you may want to leave a picture of this hanging around the kitchen. With Mother’s Day approaching, there might be some little hands who might want to put this together for you.
Even though spring is officially here, I'm still craving comfort foods,
like stews and braised meats. Since cold weather isn't a prerequisite
for braising, this past weekend I braised short ribs. After a low, slow
braise, the meat turns buttery, soft and absolutely tender enough to cut
into with a fork. With Passover and Easter just around the corner, a
braised meal is just right for a holiday dinner with family. Instead of
the more typical brisket for Passover, why not bring braised short ribs
to the Seder table?