Category: Portuguese-Approved

Chocolate and Sugar fix– Swedish Sticky Cake/ Kladdkaka


Along with Tibetan Flatbread, falafel, chana masala, pizzas, and healthy cakes, this delicious sugary chocolate bomb has been making regular appearances this baking season.

It’s awesome. If you cook it too long, it is like awesome brownies. If you bake it just long enough, it looks like the photos in the pretty photo blog. If you undercook it, it looks like goo, so don’t do that.

I have been using my 10 inch non-stick springform pan for this one, and I’ve learned something. “Non-stick” doesn’t apply when eggs or an obscene amount of sugar are involved. Parchment or baking paper, tucked right on into the top of the pan, not only saves you serving woes and clean up hassle, but it also looks rustic-chic when you are serving this greatness. Hurray for that, aesthetes!

I have been using this recipe. I chose it because of the very, very pretty pictures, and because the proportions seemed like they would best work with my size pan. The ingredients and photos here are great. However, my most awesome iteration of the recipe only came when I used tips from other pages, like here.

Basically, you need to know-

  1. Whisking the dickens out of the eggs and sugar makes for the best crispy glazed top on the cake you could want.
  2. Whisk your flour, too…because lumps are a pain in the ass, and you don’t want them in the wet mix. Over mixing does bad things to the cake. You’ll end up with a sort of rubbery, dense, unhappy (but let’s face it– still tasty. Chocolate, fat, and sugar. It’ll still work!) cake.
  3. You then gently fold in the flour to this glorious whisked wonder.
  4. You add the cocoa and the vanilla to the melted butter, and whisk to dissolve.
  5. You then add the melted butter mixture to the sugar/eggs/flour mixture.
  6. Adding some cinnamon or even–gasp— some cayenne makes it just that much sexier. Because “mexican chocolate” stuff is fun. I’m sure Sweden is cool with it. Don’t worry.
  7. A dash of coffee in the mix works well, too. I recommend instant. (Less drama with liquids).
  8. 350F for 30 minutes is a bit too long for the gooey cake results in my pan and in my oven. It yields a crackalicious moist, sticky brownie cake, which might be more to your liking. I did this on purpose when I wanted to transport and share the cake at a children’s party. For home consumption, 20 minutes and a spoon is more my speed.

Ok. Now check out the ingredient list at Top With Cinnamon and get inspired by the photos. Then read the order of things at About.com…and review my tips 😉 Mostly, just make this cake. It’s good lovin’, and you can freeze half to keep yourself from hating yourself in the morning 🙂

I’m planning on making this again soon. My Man needs a steady diet of chocolate and red wine this week after the whole “Benfica” travesty this past weekend. And after the loss again on Wednesday. Plus, I killed my iPad, wind/rain/hail have taken over summer this week, and My Man, Grandissimo, and I all have colds. Hm. Tough times. Need chocolate.

All Day Cake- Recipe


All Day Cake, because, let’s be honest, we’ll be eating it all day anyway.

  • 1 cup oats
  • 1 cup flour (I only had white, so I also added a few spoons of wheat bran and wheat germ)
  • 1/2 cup fruit muesli
  • 3 tsp baking powder
  • about 1/4 c shredded, unsweetened coconut
  • a couple spoons of corn flour (optional)
  • 3/4 c honey
  • a gigantic, heaping tablespoon of molasses
  • 2 eggs (I strongly encourage you to use organic, free range, local, etc. etc. etc…)
  • 2 containers of plain, unsweetened yogurt (1 cup total)
  • 1/2 c oil (I always use olive oil, in spite of–or rather, embracing–the flavor)
  • nutmeg, to taste
  • cinnamon, to taste
  1. Whisk the dry ingredients
  2. Mix in the wet ingredients
  3. Oil or butter and flour a big bundt cake pan (after flouring, I also tossed in some more coconut, for funsies and for a bit of insurance)
  4. Pour the batter into the pan. Bake at 160-175 C (320-350 F) for about 50 minutes. Test with a toothpick.
  5. Let cool on a wire rack for about 10 minutes before turning out onto a serving plate. Flip over onto another plate so it is right side up– the top glazed surface is quite tasty!
  6. Feel less guilty about eating cake all day. At least we kicked the refined sugars out of the equation and added some fiber and vitamins and minerals 😉

Let me know how this works for you! We had it for breakfast, and it is already a hit in the house. I think I will cut the honey back to 1/2 cup, but I wanted to be conservative for this first try. The sugars from the fruit muesli do add more than enough sweetness to compensate for the reduction, I think!

Sneaky cookies…healthy-ish, high-fiber, and full of goodness


I just made these, and My Man and I enjoy them. 🙂 The cookie is sweet and light, despite the spread in the oven, and the hidden square of chocolate has just the right burst of naughtiness without overloading your blood sugar 🙂

Let me know what you think of the recipe format…I’m using my iPad so much these days, and writing is much easier than typing on the screen…

Anyway, here goes! Perhaps I’ll get more of my back -logged recipes up soon if Grandíssimo helps me out a little 😉

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Another rough sketch in progress: savory high-fiber, high-protein bars


Another kitchen experiment gone well…

The rough lines of it are these:

Quinoa, bulgur, sesame seeds, amaranth, flax seeds, chia seeds, a sprinkling of sunflower seeds, all soaked in water overnight…
Put the pot of this goodness on the stove the next day and heated until remaining water was absorbed…
About a cup of this goes to the blender with some homemade olive oil (portuguese family)…
About a cup (puréed) of butternut squash and a garlic bulb (puréed along with the squash)
Cumin, chili powder, garlic powder, salt, curry powder…
Around two teaspoons baking powder added way too late, but in good faith…

Smoosh into baking pan….Bake for a while at 160C…
E voilá…

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It is not unlike spicy, delicious, moist cornbread….my Man likes it, I like it (VERY snack able when I feel like some thing savory), and I can happily eat it cold from the refrigerator or microwave it…

So now my foodbrain is going wild…this weekend, when my Man is home, I’ll be playing with quinoa and frozen strawberries to make bars…I’ll also make more of those amazing chocolate bars that inspired this savory adventure…they are so good, and I love them more and more as the days go on…they feel like healthy brownies…and they really fill me up! I’m satisfied, my chocolate cravings are met, and my blood sugar doesn’t fluctuate like mad. I really feel great, which is impressive since I pretty much subsist on these two types or bars and coffee and water during the day.

I have grand plans to incorporate frozen spinach, peas, broccoli…at least into savory bars! Though I’ve heard that black bean brownies are really very good. Beans are an easier flavor to work with than spinach or broccoli, however, when it comes to sweets!

Have you had any recent food adventures you’d be willing to share? Particularly anything involving whole foods and healthy goodness in bar form?

Scones– quick ‘n’ dirty ‘n’ highly functional…


I’m a huge fan of my Honey Oatmeal Scones. I don’t mind saying, they are delicious.

However, I wanted to find a quick, dirty, lighter, versatile, butter-free, and highly adaptable scone recipe. Something that could go savory, sweet, and/or generally be sexxed up (or left plain) without much ado.

FOUND IT!

Check out this recipe for No-Butter Scones.

I used a bit more yogurt than called for (a whole single-serve container of fat free, unsweetened yogurt), plus the milk. And I threw in a handful of wheat germ (because that’s what I do).

They were easy drop scones. They are light, fluffy, and basic. Butter and jam are great with them (of course!), but I think they would be an extra-fabulous base for grated cheese and garlic variations…. or rosemary… or even thyme… Some folks (see the comments on the recipe page) threw in fruit yogurt and enjoyed that subtle variation. I’d wager that a bit of vanilla and/or cinnamon would also work some happy wonders here.

Anyway, this recipe worked quite well for me, and I recommend it for a quick fix. (There’s no comparison with the Honey Oatmeal Scones, honestly, if you want a sweet or more “special” sort of scone experience 🙂 But I’m keeping this recipe up my sleeve, for sure!)