Cabbage Squares

This recipe is a lovechild between okonomiyaki and potato kugel (though it leans more toward the latter than the former).

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Liquid Caramel

Liquid caramel isn’t just for sundaes (ahem, Megan), it’s a useful component for chocolates and all kinds of desserts. So, we figured it was about time we shared our go-to liquid caramel recipe.

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Oma’s Upside Down Cake

Growing up, most visits to my grandparents’ place involved tea time (which really just meant snacks for us kids). I have fond memories of this cake, as it made regular appearances at tea time every summer. I suppose it may not really be an upside down cake in the usual sense…Oma always kept the cake in the tray it was baked in, and simply sliced and served each piece upside down. I’m not entirely sure whether it’s possible to invert the whole cake onto a plate, but I wouldn’t want to mess with tradition, anyway (Royce confirms – yes, it is possible). As it turns out, this recipe comes together quite easily and is a fantastic way to use up plums when in season (Italian prune plums, to be specific – I used another variety of plums once and was promptly notified of my blunder). As fate would have it the Katsumi farm has both (Italian prune) plum and hazelnut trees, and both are starting to produce quite generously.

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Homemade Deep’n Delicious Cake

There’s something really nostalgic about having a Deep’n Delicious Cake. I remember as a kid when we used to order takeout for dinner, maybe from pizza hut or some other fast food establishment, and we would specifically look for the meals that came with a Deep ‘n Delicious cake. Nowadays, you can find this in the freeze aisle of every grocery store. I’m not sure if that was the case back then since I didn’t go to the grocery store with my mom, (unless it was Costco).

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Chocolate (Swiss Meringue) Buttercream

There are many versions of buttercream: American, Swiss, French and Italian. There are subtle differences in overall texture, but beyond that each has its own advantages and disadvantages. With similar ingredients like sugar and butter, it comes down to technique and execution. This recipe is for a Swiss (meringue) buttercream. Swiss meringue buttercream is one of the easier, stable buttercream to execute (compared to Italian and French). Compared to American, it is definitely less sweet and has more of a velvety texture. This recipe adds dark chocolate at the end and is used to top my version of a Deep N’ Delicious cake.

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