Sunday, February 10, 2013

Cherry Cola Cake

Cherry Cola Cake

Cherry Cola Cake
I have a cookbook, United Cakes Of America Recipes Celebrating Every State by Warren Brown that I love. There is a recipe for Coca-Cola Cake from Georgia (pgs. 88-90) I have wanted to try for awhile, but I used Cherry Coke instead of Coca Cola. I used the cake recipe in the book, but not the Old-Fashioned Chocolate Buttercream frosting. With Valentine's Day in mind, the cake is pink and decorated with heart shaped sprinkles and maraschino cherries.

The Whipped Vanilla Frosting recipe is the same from when I baked Red Velvet Snowball Cake and Coconut Cake over the Christmas holiday. I added a little Maraschino Cherry Juice and pink gel color. Unfortunately, I have a terrible cold and cannot taste anything at the moment, but Allen really enjoyed it. Allen said the cherry coke is the prominent flavor of the cake and moist with a malt-like flavor. I hope I can enjoy a slice in the next few days.  

Cake Ingredients

2 cups All-Purpose Flour

3 tablespoons Unsweetened Cocoa Powder

1/2 teaspoon Salt

1 cup Cherry Coke

1/4 cup Milk

1 1/2 sticks Butter, softened

2 cups Granulated Sugar

2 Extra Large Eggs

Close-up, Cherry Cola Cake
Cake Directions

Preheat oven to 335 degrees.

Grease 2-9 inch Wilton heart shaped or round cake pans with butter and flour and line bottoms with parchment paper.

Combine Flour, Cocoa Powder, and Salt in a bowl, put aside for now.

Combine Cherry Coke and Milk in a bowl, put aside for now.

Place Butter and Sugar in bowl of mixer fitted with paddle attachment. Mix on low speed for 3-4 minutes. Scrape bowl with spatula to incorporate well.

With mixer on low, add Eggs one at a time. Be sure to let Egg incorporate well before adding the second one.

Alternately add dry and wet ingredients without stopping mixer in between additions. On low speed, this will take about 4 minutes. Incorporate well and use spatula to make sure it is all mixed well.

Divide batter in cake pans and bake for 25-30 minutes, or until edges come away from pan and toothpick or cake tester comes out clean.

Cool cakes in cooling rack for 30 minutes, then invert carefully on cooling rack to cool completely.

Cherry Cola Cake
Whipped Vanilla Frosting

Whipped Vanilla Frosting adapted from blog, A Culinary Journey With Chef Dennis:

I added 1/2 teaspoon Maraschino Cherry Juice I reserved from the jar, and 4 drops of Wilton Pink Gel Food Color.

Before you frost the cake, drain juice of Maraschino Cherries and pat them dry with paper towels, about 1 cup. Add Wilton heart shaped sprinkles if you want.

For further information on Warren Brown, his bakeries Cakelove and cookbooks, go to:

-Sophia/Two Frys

Broccoli Coleslaw

Broccoli Coleslaw

Broccoli Coleslaw
I came home the other day from Stop & Shop and told my wife I had a very easy and quick Broccoli Coleslaw recipe to put together. We love Coleslaw and this time-saving recipe is just three ingredients, and pairs great with sandwiches, burgers, chicken wings, hot dogs, etc... The crunchy texture of the slaw and rich taste of the mix and mayonnaise are divine. If you love Coleslaw, try this!


1 bag Broccoli Slaw (Mann's)

1 package Coleslaw Mix Original (Concord Foods)

1 cup Mayonnaise (Hellmann's)

Coleslaw Ingredients

In a small bowl, combine the Coleslaw Mix and Mayonnaise.

Place Broccoli slaw into large bowl and fold in Coleslaw Mix.

Cover with plastic wrap and refrigerate for 2-3 hours.

Serve cold as a side dish to compliment your lunch or dinner.


Allen/Two Frys

Sunday, February 3, 2013

Barbara's Fishtrap - Princeton By The Sea, CA

Barbara's Fishtrap - Princeton By The Sea, CA

Barbara's Fishtrap
Barbara's Fishtrap
On December 31, 2012 I went on a road trip to Half Moon Bay with my Cali family. It was a beautiful crisp sunny day with weather in the 60's. I was excited to visit Half Moon Bay as I had never been there before. It was a perfect day to admire the pacific ocean and check out some surfers. The first order of business was eating lunch, so we went to Barbara's Fishtrap. My mother and father in law have eaten there a few times and said it was really good. They have never disappointed me in the past, so I was looking forward to eating here. We had to wait about 20 minutes in the outside seating area. I did not mind since there were lots of people watching to do and pictures to take of the beauty around me. If you do not want to wait for a table, Barbara's Fishtrap has a takeout menu and window.

Takeout Menu Window
Barbara's Fishtrap
Barbara's Fishtrap has established a great reputation for serving delicious seafood from many reviews I read online. This restaurant has been around for decades, serving residents and visitors in the Half Moon Bay area. The decor offers eclectic charm and intimate surroundings since it is small. It is cozy and inviting with a gorgeous view of the ocean. It was packed when we were there for lunch and I can see why.

Allen by the outdoor dining area
Allen's Shrimp Tempura and Coleslaw
Allen ordered Shrimp Tempura and Coleslaw. The batter was seasoned right and had a nice crunch, but delicate. The Shrimp was fresh and cooked perfectly and the Coleslaw was really great. The rest of us ordered their famous Fish & Chips. The Fish & Chips are in my top 5 of the best I have eaten! The batter was so good and crunchy, and the fish ever so tender and seasoned very well. The Chips (French Fries) were amazing too!

Sophia's Fish & Chips
Beautiful Half Moon Bay, CA
If you visit Half Moon Bay, grab a bite at Barbara's Fishtrap!

Barbara's Fishtrap
281 Capistrano Road
Princeton By The Sea, CA

-Sophia/Two Frys