Poppy Seed Torte - A Family Tradition

We are finally receiving the rain we've been waiting for since this summer.  So what better to do on a rainy weekend but bake something!  Growing up I spent a lot of time at family get togethers. My grandparents on my mother's side of the family had very large families and both were of German descent (although recently we've discovered one side of our family was really from Liechtenstein).  It wouldn't be a Guenther or Buechel family get together without a few food staples: German Potato Salad, someone's homemade pickles (sweet and dill), maybe some Pickled Beets, Brick cheese, and at least two kinds of Poppy Seed Torte.  Two kinds of Poppy Seed Torte you say?  Yes, two kinds!  One variety which my grandma was a master of was the one pictured above with the graham cracker crust, custard poppy seed filling, and a meringue topping.  There was also the variety one of my great aunts made with white cake and poppy seeds topped with a custard frosting.  Both were delicious, but my favorite was always my grandma's version.  So I finally decided I would give it a try.  I will admit I am no master of the meringue, but the torte turned out as delicious as I remembered it.

Here was the recipe I followed (not my grandma's recipe, but very close):

Poppy Seed Torte

2 cups graham cracker crumbs

1/2 melted butter

1 1/4 cups plus 8 TBSP divided

4 cups whole milk

4 TBSP cornstarch

4 TBSP flour (Next time I might leave this out completely and see what results I get)

1/3 cup poppy seeds

4 eggs separated

1 tsp vanilla extract

Heat over to 325

Combine graham cracker crumbs, melted butter, and 1/4 cup of the sugar.  Reserve at least 1/2 cup of mixture for top of torte later.   Press remaining mixture into a 9x13 pan.

To make the custard filling: Mix 1/2 cup of milk in bowl with the cornstarch and flour until smooth and set aside.  

Carefully heat 3 1/2 cups of milk in a pan (or a double boiler, if you have one).  Add 1 cup sugar and the poppy seeds to the heated milk.  The slowly whisk in the cornstarch/flour/milk mixture and mix until smooth.  Slowly bring to a boil, stirring constantly.  Cook until this mixture begins to thicken.  Whisk in the 4 eggs yolks and boil, stirring constantly, another 3-5 minutes.  Remove from heat and add vanilla.  Pour onto graham cracker crust.

For the meringue: Beat eggs whites until they form stiff peaks.  Then add remaining 8 TBSP of sugar.  Spread mixture over the custard and sprinkle with remaining graham cracker mixture.  Bake for 20-25 minutes or until done.  Cool and refrigerate before eating (unless you really like warm custard).  Makes about 20 servings.

ENJOY!

Somoa Inspired Brownie Cupcakes

I know this is normally a gardening blog, but another one of my hobbies is baking.  I would bake even more if someone else would clean up after me.  Love to bake, hate to clean!

A couple of weeks ago I bought a jar of virgin coconut oil out of curiosity.  I have some friends who have totally switched over to coconut oil over butter, margarine, or even olive oil.  They claim it has great health benefits, so I thought I would give it a try.  Upon opening the jar, I found a new love.   I love coconut, and I swear could eat this stuff with a spoon right out of the jar.  I knew when I first smelled it that I had to make something really good with it.  Mix that with watching Cupcake Wars and you get = Somoa Inspired Brownie Cupcakes!

Here is my easy recipe:

Somoa Inspired Brownie Cupcakes

1 box brownie mix (I prefer Trader Joe's Truffle Brownie Mix)

2 eggs

1/4 cup coconut oil

1/4 cup butter

1/4 cup chocolate chips (optional)

Melt butter and coconut oil and then mix with brownie mix, eggs, and chocolate chips until moistened.  Pour brownie mixture into a cupcake pan lined with cupcake liners.

Bake at 350 for approximately 15 minutes.  Ovens vary, so check them after 15 minutes.  If you put a toothpick in them and it doesn't come out clean put them back in for about 4 minutes and try again.

Once toothpick comes out clean, take out of oven and allow to cool.

Caramel Coconut Buttercream Frosting

1/4 cup butter

1/4 cup coconut oil

1/2 cup caramel ice cream topping

1/2 tsp vanilla extract

2 cups powdered sugar

Cream together butter and coconut oil.  Then add caramel topping and vanilla, and mix until smooth.  Slowly add powdered sugar until smooth and holds form well.

Frost cooled brownie cupcakes and then top with toasted coconut.  (spread 1 cup coconut on cookie sheet and broil for a few minutes, be careful to watch as it burns easily)

These are not for the faint at heart, you need a real sweet tooth to enjoy these!  A giant glass of milk and you are ready to rock and roll!