Greatest Cake Achievement

The Heaven and Hell Cake

Peanut butter mousse? Dark chocolate? Devil's food cake AND angel food cake?
I just couldn't leave this off the blog.
Plus, you have to love the name.

So here's the procedure: Layer devil's food cake, peanut butter mousse, and angel food cake.  Then repeat.

After layering, slather with ganache.

And devour.  In moderation.

I feel like a ton of pictures should suffice for this entry.

So just appreciate the food porn.  And if staring isn't enough, GO MAKE IT.  But preferably invite ALL of your friends.  Even the smallest sliver will knock you out.  

This is the perfect cake if you want something that both looks and tastes incredible.
It's hard to screw up when you mix peanut butter and chocolate.  Turns out, if you add fluffy layers of angel food cake with a hint of almond flavoring between them, something amazing happens.
The Heaven and Hell Cake.  Greatest cake achievement to date.

I used this recipe from Food o' del Mundo.  Whisk Kid also used the recipe and has some great pictures.
We pretty much followed the recipe exactly but reduced the coffee in the the devil's food cake by about half a cup because it made the batter too liquidy.

I made this cake for Ryo's birthday in January with Dylan.  I would definitely recommend making it with another person.  It's more fun that way and plus, it's an intense cake.  Also, licking all those bowls by yourself might not be the best for your health.

What to do with Persimmons

Yes, more persimmons.

Green salad with with persimmons, mandarins, apples, and pomegranate 

I know.  We just had a post about persimmons.  Some people love them, some people hate them.  I used to fall into that last category.  Now that I am older (slightly), wiser (hopefully), and have developed a much broader range of taste (really, I think my taste buds reproduced or something), I've come to accept them.  There's no way I would say I love persimmons, but I've definitely developed an appreciation for them, especially now that I've discovered how versatile they can be.

Our fuyu persimmon tree

We only have a fuyu persimmon tree, so this post avoids the hachiyas, used in most baking recipes such as in the persimmon cookies of our previous post.  It's a good thing our dogs love persimmons, because the tree bears more fruit than we could ever use.  Still, I have been trying to find as many recipes as I can that involve fuyus.  Here are five of my discoveries:

Sammy chowing on a fuyu

Beamer would like 10 more

1)  If you want to do something really simple, but still delicious, peel a fuyu, slice it up and saute it for a few minutes with maybe half a tablespoon of butter and and some cinnamon.  Oh my gosh, it's so easy and so good and it makes the kitchen smell amazing.  My dad claims that this recipe was his invention.

Persimmons sauteed with cinnamon

2)  Put them in your oatmeal!  I have an unusual obsession with oats and have tried many various combinations.  Sauteed persimmons cooked into some old fashioned oatmeal with cinnamon and brown sugar is pretty tasty.

Persimmons cooked into oatmeal!

3)  Bake them!  Hollow out a fuyu, chop up the insides and mix in some brown sugar and cinnamon before throwing it all back into the persimmon body.  If you have some walnuts on hand, they would also make a great addition.  Bake the persimmon for about 30-40 minutes in a 350 degree oven.  Then eat it with a spoon.  

Baked persimmon with brown sugar and cinnamon

4) Make a salad.  I didn't actually do this myself but Dylan did and it looked delicious.  Throw in some pomegranate seeds and mandarins if you want some more seasonal additions.  Plus, it'll be even prettier.

5) Okay, finally, the recipe I've used the most.  Persimmon bread!  I've baked this too many times to count over break because not only is it a great way to get rid of some fuyus, but it's also healthy and delicious.  

I adapted the recipe from the blog, Cooking Books, and change it up a little each time I make it.

Persimmon bread

1 1/2 cups whole wheat flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon cinnamon 

optional: 1/2 teaspoon ground ginger

1/2 teaspoon salt

other additions: walnuts, raisins, dried cranberries, you name it

3 mashed persimmons (2 if they're enormous)

1 cup plain, nonfat yogurt

1 egg

2 tablespoons oil (or butter)

1 teaspoon vanilla

Combine the wet ingredients in a bowl (everything after and including the persimmons on the above list).  Combine the dry ingredients (but not the additions, like walnuts).  Pour the wet ingredients into the dry ingredients and mix, but don't over mix.  Then add walnuts, raisins, etc.. in amounts to your preference.  I probably typically use about a half cup of chopped walnuts and a quarter cup each of raisins or cranberries, but I don't actually ever measure.  You can really add whatever you want though. Experiment! It's more fun.

Pour the mixture into a greased bread pan (9x5 should work) and bake at 350 for about 45-50 minutes.  It's going to be a pretty moist bread so don't be surprised if it doesn't seem done.  You can cover the bread with some tin foil near the end and bake it a few more minutes if you really don't think it's done.

Let it cool a little, slice, and eat!  It's great for breakfast or just a snack.

Fuyu persimmon bread!

I used to think persimmons were boring, bland, and just stupid. But after discovering all of these things to do with them, they've actually become pretty fun.  Try out some of these recipes or find some other cool ways to use persimmons and let me know!

If you run out of ideas, are completely sick of persimmons, and still have a bunch that are beginning to go bad, don't throw them away.  Throw them at things and convert old fruit into new fun.  See, you won't be wasting anything!

Persimmon Cookies

          With a spice glaze!

          The persimmon season is finally coming to a close.  This is probably a good thing as our antiquated oven has already cranked out 10+ loaves of persimmon bread in the past couple weeks.  If I make any more for my family and friends, persimmon bread will probably become the new fruitcake.  Although, I'd like to think it wouldn't be so greatly despised because it actually tastes pretty good.  This persimmon bread recipe uses fuyu persimmons which is strange since hachiyas are typically the preferred choice for baking. Maybe I will do a separate post on this bread later, but for now it's all about the cookies.

          These persimmon cookies use hachiya persimmons.  A quick differentiation: fuyus are shorter and flatter while hachiyas are longer with a more pointed bottom.  Hachiyas are also softer, whereas fuyus are more crunchy.  If you don't even know what a persimmon is, that's weird, but not completely unforgivable.  Click here to go straight to the persimmon Wikipedia page.

          My mom wanted me to bake some of these cookies to send to our grandparents who currently live in Hawaii and miss the persimmons on our ranch during the winter months.  Since I don't have many things better to do over break and since baking is pretty fun, I welcomed the task.

          It is the start of a new year and most people want to kick off January eating healthier so I decided to modify the typical recipe a little.  Below is the slightly changed recipe with original ingredients and amounts in parentheses.

Persimmon Cookie Recipe--makes about 6 dozen.  (My batch made 77!)

1 1/2 sticks butter + 1/4 cup mashed prunes (instead of 1 cup shortening)

3/4 cup brown sugar

3/4 cup granulated sugar

1 egg

1 cup peeled and chopped persimmon (about 2 large or 3 or 4 small persimmons)

1 cup whole wheat flour (instead of 2 cups all-purpose flour)

1 cup all-purpose flour 

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon powdered ginger

1/2 teaspoon ground cloves

1 cup chopped walnuts

1 cup raisins

2 cups uncooked old fashioned oats

For Spice Glaze:

1 cup powdered sugar

2 tablespoons milk (almond milk worked nicely)

1/4 tsp nutmeg and/or cinnamon (do both unless you really can't stand nutmeg)

Preheat the oven to 350 degrees F and grease some cookie sheets. Combine the butter and sugars and beat until thoroughly blended. Add the egg and beat well, then beat in the persimmon pulp. In a separate bowl, mix together the flour, salt, soda, cinnamon, ginger, and cloves. Add to the first mixture and beat until completely mixed. Stir in the walnuts, raisins, and oats. Drop by rounded teaspoonfuls onto the prepared cookie sheets and bake for about 10 minutes, or until the cookies have puffed and browned slightly. While baking, make the Spice Glaze.  To do so, combine the powdered sugar, spices, and milk and mix well to dissolve any sugar lumps and to create a smooth, runny glaze.  When the cookies have come out of the oven and are still hot, brush or spoon on the Spice Glaze, then transfer to racks to cool. 

          If you really don't want to make this healthier version, just add the full two sticks of butter or 1 cup shortening and use 2 cups of all-purpose flour.  But really, you can barely tell the difference, especially if you've never even had persimmon cookies to begin with.  Plus, Ryo thought they tasted identical.

          This recipe really makes a lot of little cookies, so be prepared to share.  Or don't.  They're pretty good, we wouldn't blame you.