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:
http://www.askchefdennis.com/2011/12/im-dreaming-of-a-white-christmas-cake-with-sweet-peony/

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: http://www.cakelove.com

-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!

Ingredients

1 bag Broccoli Slaw (Mann's)

1 package Coleslaw Mix Original (Concord Foods)

1 cup Mayonnaise (Hellmann's)

Coleslaw Ingredients

Directions

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.

Enjoy!

Allen/Two Frys

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
650-728-7049

-Sophia/Two Frys

Sauced BBQ & Spirits - Livermore, CA

Sauced BBQ & Spirits - Livermore, CA

A view of Sauced BBQ & Spirits

Let's get Sauced baby!

A few days after Christmas, Allen and me met up with our friends Mike, Erick, Jeni and their beautiful kids for dinner at Sauced BBQ & Spirits. We had to wait a bit for a table but it was a Friday night and worth the wait. As we entered, I took a good look around and liked the decor. I read on the website the wood and corrugated ceiling is reclaimed and shipped in from barns in Georgia and North Carolina giving it a nifty southern charm. The space is huge, the decor warm and inviting, and the vibe southern BBQ Sauced style. The atmosphere is lively, packed and loud, with live music in the main room by the bar area, with a lot of dining table space as well. You can also watch cooks prepare BBQ smoked meats of all kinds through the glass.

A look inside Sauced

Here piggy piggy! 

We dined in a partially outdoor area that was heated from above to keep us warm. It was still a little chilly even with the heat since it was very cold outside, but we had a great time. For our starter, we shared the Rednexican Nachos with tri-color tortilla chips, pulled pork stacked high with poblano queso, black beans, smoked corn, fresh jalapeño and a cilantro garnish drizzled lightly with Tin Roof BBQ sauce. This was sinfully good and plenty was leftover by the time our food arrived. I was full already.

Rednexican Nachos

the 4 Sauced BBQ sauces on every table

All our friends seemed to enjoy what they ordered and the kids too though they had more leftovers than anyone else. I even swiped some french fries from them. I ordered a Southern BBQ Pulled Pork Sandwich with Smokey Baked Beans. The pork was fork tender, juicy and full of smoked flavor. I topped the pork with extra Pig Candy BBQ Sauce, ate all my baked beans and loved the smokiness and sweet taste.

Southern BBQ Pulled Pork Sandwich with Smokey Baked Beans

Allen holding up Louisiana Hot Sauce which he used on the Rednexican Nachos and  Mac & Cheese

Allen was very happy with his meal and this is a good choice for any die hard carnivore. The menu states the meats are 100% fresh, seasoned and cured with the house rub and smoked low and slow over hickory and applewood. Allen ordered the 2 Meat Combo and chose ribs and sausage with 2 sides, Sweet Honey Cornbread and Mac & Cheese. The smoked sausage was a nice mix of meats and smoked well. The ribs were tender, juicy and seasoned well. Allen complimented the ribs with Hot Tin Roof BBQ sauce to bring up the pepper heat and extra kick of bold flavor. The cornbread was a favorite with whole corn kernels and a hint of sweetness from the honey. I begged for a little bite and loved it. Allen thought the mac & cheese had the right texture, was creamy and super cheesy.

Allen's Ribs, Sausage, Sweet Honey Cornbread and Mac & Cheese

Photographing Chicken Wings behind the glass and they look so good! 

If you visit Livermore, CA and vineyards in the area, be sure to check out Sauced BBQ & Spirits.

Sauced BBQ & Spirits
2300 First Street Suite #120
Livermore, CA 94550
Tel: 925.961.1300
Web: http://www.saucedbbqandspirits.com/.

-Sophia and Allen/Two Frys

IN-N-OUT BURGER - Livermore, CA

IN-N-OUT BURGER - Livermore, CA

IN-N-OUT Burger from the outside

A view inside IN-N-OUT Burger

Every time Allen and I visit our family in California we have to get our IN-N-OUT BURGER fix. We live in New York and do not have the pleasure of eating at IN-N-OUT BURGER since locations are in California, Arizona, Nevada, Utah and Texas. The burgers and fries from this place are seriously addicting. The french fries are hand cut in-store and fried in 100% cholesterol free, vegetable oil and seasoned with the right amount of salt. The burgers are 100% pure American beef with no additives, fillers or preservatives. IN-N-OUT also sell milkshakes but we did not order any this time, but I have read they are great.

DOUBLE-DOUBLE Cheeseburger, French Fries, Dr. Pepper

We were out shopping with Allen's Dad on Christmas eve and for lunch we went to IN-N-OUT BURGER in Livermore, 1881 North Livermore Avenue. Allen and I ordered the DOUBLE-DOUBLE Cheeseburger with everything, french fries and a soda (Dr. Pepper). The burger consists of freshly baked toasted buns, two beef patties, two American cheese slices, fresh lettuce, tomato, onions and spread. The spread recipe tastes like thousand island (or something close to that) and has been on the burgers since 1948.

Allen with his order

The Livermore staff was friendly when we placed our order. The server took great care to explain any questions we had about the menu. Allen told her he was from the area and visiting from New York. Our server thanked us for visiting and answered some questions about the merchandise in-house, and informed us the website had a much larger selection.

Close-up of DOUBLE-DOUBLE Cheeseburger

Close-up of French Fries

The decor is cool and red and white. I love the layout and open feel inside and you can dine outside if you wish. I thoroughly enjoyed my meal as did Allen. The burger was so satisfying, cooked perfectly and tastes better than any chain burger joint I ever had. The french fries leave me without words to express the utter joy I felt eating them. You can taste the freshness of the potatoes in every bite. What impresses me most about IN-N-OUT is fresh ingredients and quality beef. That makes all the difference in the end product and the great customer service does not hurt either. We cannot wait to be back at IN-N-OUT.

Mt French Fries and DOUBLE-DOUBLE Cheeseburger

For locations and further information about IN-N-OUT Burger, visit: http://www.in-n-out.com/.

-Sophia/Two Frys

Johnny Garlic's A Guy Fieri Signature Restaurant - Dublin, CA

Johnny Garlic's A Guy Fieri Signature Restaurant - Dublin, CA

Johnny Garlic's in Dublin, CA

Guy's Johnny Garlic's has locations in Santa Rosa, Windsor, Roseville, Dublin and San Jose, CA. Allen and me visited his parents for the Christmas holiday and this restaurant was on our "must eat at" list. The closest locations for us were Dublin or San Jose as we were in Livermore. On Saturday, December 29, 2012 we went to the Dublin location. It was such a beautiful day weather wise, sunny and warm about 60 degrees. Allen's parents dropped us off and went and did their own thing while we were excited about finally being in a Guy Fieri restaurant. Anyone that knows us is aware we are huge fans of Guy and have met and taken photographs with him at several food festival events in the east coast.

Johnny Garlic's in Dublin, CA

One thing that caught my eye on approaching the restaurant was the huge neon red sign "Guy!" and the bold Johnny Garlic's logo. Inside Johnny Garlic's, the decor is warm and my favorite red, burgundy and dark wood tones. The atmosphere is warm, comfortable and inviting and you can see the cooks prepare the food right in front of you. I made reservations ahead of time so we were seated within 5 minutes and our server Nikki E. was great and took the time to explain items on the menu and brought us different t-shirts so we could choose the designs we liked.

Johnny Garlic's "Guy!" logo

We wanted to try some appetizers and decided on Coconut Shrimp with Sweet Chili Sauce and Pepperoni Mozzarella Stix that were rolled in Panko and Italian Breadcrumbs and served with Marinara sauce. The latter is a signature Guy recipe. The Coconut Shrimp were fried and had a nice crunch from the shredded coconut and batter. The shrimp were topped with a Sweet Chili Sauce that complimented each bite. The Pepperoni Mozzarella Stix were not greasy and also had a nice crunch from the breadcrumbs. The Mozzarella and Pepperoni were like a mini pizza in a stick, which is a good thing!

Coconut Shrimp

Pepperoni Mozzarella Stix

For the main course, I ordered Volcano Chicken and it was a big serving of two Grilled Chicken Breasts with Yukon Garlic Mash, Green Beans,"Maui Onion Straws" and Volcano Sauce. This is a Guy signature recipe. Everything was cooked to perfection. The juicy Chicken Breasts had grill marks and were seasoned beautifully. I dipped the chicken in the Volcano Sauce (which was BBQ sauce), until I finished it all. The Yukon Garlic Mash were super creamy, full of flavor and went great with the "Maui Onion Straws". The Green Beans were seasoned well and had a good bite to them, and were cooked and blanched correctly and thankfully not soggy. I had leftovers to take home but enjoyed everything on my plate. Chicken Breast fans try this when you go to Johnny Garlic's.

Volcano Chicken

Bourbon Buffalo Meatloaf

Allen got the Bourbon Buffalo Meatloaf consisting of Ground Bison Steak with Italian Sausage, Yukon Garlic Mash, Green Beans, "Maui Onion Straws" and Bourbon BBQ Sauce. It was a hearty meal and the meatloaf packed a lot of flavor from the seasoning and was not gamey. The Bourbon BBQ Sauce was topped over the Meatloaf and had a very nice bold taste. I buy Guy's Bourbon BBQ Sauce so I was no stranger to this. The "Maui Onion Straws" were crispy and went great with the Garlic Yukon Mash. The Green Beans were crisp and nicely seasoned. This was a well rounded meal and very satisfying.

The cooks making grub!

A view of the bar

The service at Johnny Garlic's was fantastic and we gave our blog card to server Nikki E. and told us she would give it to the manager. As I was taking some pictures inside the restaurant right before we left, a manager approached Allen, thanked us for coming and asked if we enjoyed our meal. He was very professional and personable. Allen told him we loved everything we ordered and  had a great experience and amazing service from our server. We cannot wait to go back next time we are in Cali.

The Liquor Cabinet

Merch

Johnny Garlic's A Guy Fieri Signature Restaurant 
DARIN SERGENT - General Manager
4920 Dublin Blvd.,Ste 265.
Dublin,CA 94568
Phone: (925) 248-2347
For reservations please call ahead
http://www.johnnygarlics.com/

-Sophia and Allen/Two Frys

Holiday Baking And Cooking 2012 Wrap Up

Holiday Baking And Cooking 2012 Wrap Up

Red Velvet Snowball Cake with Whipped Vanilla Frosting

Allen and I went to visit his parents in northern California for Christmas. We spent 12 days there with family and friends, ate at some restaurants (posts to follow), baked and cooked a lot. Below you will find some of the things we made. I cannot think of spending time with family without making food and dessert for them.

December 24, 2012

Red Velvet Cake out the oven

Red Velvet Cake out the oven

For Christmas, I made one of my favorite red velvet cake recipes, Red Velvet Snowball Cake. I think it is the perfect Christmas cake! I found this recipe awhile ago in Redbook but used a different frosting recipe. The Whipped Vanilla Frosting is from: http://www.askchefdennis.com/2011/12/im-dreaming-of-a-white-christmas-cake-with-sweet-peony/. I was happy to use Allen's Grandmother's classic electric Braun mixer and cake pans. The frosting in the original recipe is great, but I wanted a really rich vanilla taste. This vanilla frosting was so fantastic, I also used it with Ina Garten's Coconut Cake for New Years Eve! Chef Dennis makes note he slighted adapted the frosting recipe from Sweetapolita. 

Making Whipped Vanilla Frosting

The Red Velvet Snowball Cake recipe is: http://www.redbookmag.com/recipefinder/red-velvet-snowball-cake-recipe. I made this cake in 2011 as well so you can see my results: http://twofrys.blogspot.com/2011/12/red-velvet-snowball-cake.html.

December 25, 2012

For Christmas we ate turkey, potatoes, sweet mashed potatoes with pecans, green beans, and rolls. 

Christmas Dinner

Christmas Dinner

Here's how much Red Velvet Snowball Cake was left after everyone got a slice.

Red Velvet Snowball Cake

I also made Pecan Pie, but had to use a 9-inch cake pan since I had an Apple Pie in the pie pan. As a result, the edges of the crust cracked as I took the pie out of the oven. The recipe this time around excludes bourbon, so just add a little more Pure Vanilla Extract if you do not have any on hand. The Pecan Pie recipe is: http://twofrys.blogspot.com/2012/11/bourbon-pecan-pie.html.

Pecan Pie

This Rosemary, Thyme, Lemon Turkey is exceptional and I used the same recipe from Thanksgiving. The recipe is: http://twofrys.blogspot.com/2012/11/thanksgiving-dinner.html. You cannot go wrong with this turkey recipe, it is juicy and full of flavor from the compound butter, shallots, olive oil, salt, cracked black pepper, lemon, rosemary and thyme.

Turkey

December 30, 2012

Coconut Cake

Ina Garten's Coconut Cake is one of the best cakes I ever made. Everyone that tries this cake loves it, and it is a recipe I always bake at least once every year. You can find the recipe here: http://twofrys.blogspot.com/2010/09/two-amazing-cakes-that-always-please.html. I used the Whipped Vanilla Frosting recipe listed above with the Red Velvet Snowball Cake. 

December 31, 2012

Honey BBQ Wings

Allen made some killer Honey BBQ Wings. Use our standard chicken wings recipe with whatever BBQ or Hot Sauce you have. Allen used Sweet Baby Ray's Honey BBQ sauce. The recipe is: http://twofrys.blogspot.com/2012/11/chicken-wings-with-dimples-bbq-sauce.html.

Here is Ina Garten's Coconut Cake everyone enjoyed. Less people were over than at Christmas, so we had more cake leftover. Yay! :)

Coconut Cake served with vanilla bean ice cream

Coconut Cake

January, 1, 2013

Apple Pie

We were flying from SFO airport late in the evening today, so I baked my father in law an Apple Pie. I made one earlier in the week, but wanted to leave him some dessert to enjoy for a few days after we were gone.

This is my go to Apple Pie recipe: http://twofrys.blogspot.com/2012/11/apple-pie.html. For this recipe, I used 3 Granny Smith Apples and 3 Red Macintosh Apples since he prefers a sweeter pie. Use whatever firm apples you like!

I hope you all had as great a holiday as we did.

-Sophia and Allen/Two Frys