Spanish Rice with Vegetarian Meatless Ground

I have another recipe on the Blog for Tex - Mex Rice Casserole made without the Meatless Ground.
I've reposted it at the end of this recipe.

Spanish Rice with Meatless Ground:

1 pound of Ground Beef (I use Vegetarian Meatless Ground from Yves.  When making the Vegetarian version, you need to Sauté it in 2 TBS of Vegetable Oil.

1 C Chopped Onion

1/2 C Chopped Green Bell Pepper

1 Clove of Garlic, minced

1 TBS Chili Powder

1 (32oz.) bottle of Tomato Juice

1 C uncooked Long Grain Rice

1/2 tsp Salt

In a Skillet on medium high heat:

Ground Beef

Sauté until browned.

Drain.

Add:

Onion

Bell Pepper

Garlic

Chili Powder

Cook and stir until the vegetables are tender.

Stir in remaining ingredients and bring to a boil.

Reduce heat, cover and simmer 30 minutes until the rice is tender .

Enjoy!

Peace in the Kitchen!


Tex - Mex Rice Casserole:

I've spent the morning playing around with a new recipe.
My Mother always made what she called Spanish Rice, remember we lived in Michigan. Maybe it was a food trend when I was young. It just seems out of place on the menu as I look back at my childhood. But then we also ate a lot of Chinese Food too, maybe because of the movie, A Christmas Story!
        
Food trends have always fascinated me. Julia Child created the French food trend in America. The 60's loved Fondue and Health Food. I don't think Tex-Mex is a trend in Texas. It seems to be a staple in every kitchen here. We love our Tex-Mex cuisine! I've lived in Texas for 35 years, I still refer to Michigan as home, I'm not sure why, but I'm glad I had the opportunity in my lifetime to get to know Tex-Mex! I hope some of you reading this outside of Texas will embrace some of my Texas recipes............!

I don't remember my mother's Spanish Rice to be as spicy as I have grown to love Tex-Mex food.
This recipe is quite spicy and very.......  Tex-Mex!

This recipe could easily be cut in half, it makes enough for a family gathering or a block party!

4 TBS vegetable oil ( I always say, cook with Vegetable oil, eat Olive Oil)
4 cloves of garlic, roughly chopped
2 stalks of celery, roughly chopped
1 large onion, chopped
2 C long grain white rice
2 C long grain brown rice
2- 14.5 oz. cans of diced tomatoes with juice
1- 10 oz. can Rotel Tomatoes with Chiles, with juice
1- 4oz. can diced green chile peppers.
1 tsp cumin
1/2 tsp cayenne pepper
1/4 tsp turmeric
1 tsp Adobo Seasoning
1 tsp salt
1/2 tsp black pepper
6 C vegetarian Chicken Broth ( the real stuff for the non Vegetarians) 2C water added just before covering with cheese and baking.
2 C freshly grated Sharp Cheddar Cheese
2 C Shredded Mexican Blend Cheese
Fresh Cilantro, chopped, for garnish
Pickled Jalapenos for garnish

Heat oil in a large ( 6 or 7 quart Cast Iron Casserole or Cast Iron Dutch Oven)
Saute onion, celery and garlic about 5 minutes, stirring constantly

Reduce heat to simmer , add rice, stir constantly for 5 minutes
Add tomatoes, Rotel and green chiles
Add all spices and seasoning and stir to combine well

Add broth and bring to a boil

Reduce to low heat, cover and simmer for 30 minutes, stirring occasionally
At this stage, I added an additional 2 C of water, stir well and then continue....

Top with Cheddar Cheese and bake at 375 for 15 minutes

After baking, remove from oven, top with Mexican Blend Cheese, cover
and allow the cheese to melt.

Serve in bowls topped with freshly chopped cilantro and pickled jalapenos.
I serve my Black Peppered Cheese Bread with it.

After tasting it, I think that it could easily be turned into a soup by adding water to individual servings, microwave it and serve topped with Tortilla Strips.

This is a large recipe. I just created a soup with the leftovers ( about 1/3 of it)
I added a 14.5 0z. can of diced tomatoes with the liquid, a 14.75 oz. can of creamed corn, water and milk.
I diced half of an onion and added that too.
It's very forgiving, you can make according to your own personal taste.

That's the way we do it in Texas!

Enjoy!
Peace in the Kitchen!

Amish Pumpkin Bread

I chose to write this recipe exactly as it was written.

We attend the Annual Kansas Mennonite Relief Sale and I always try to be the first one in line for the recipe book booth. I have an incredible collection of Mennonite and Amish cookbooks from the Sale. Many of them are hand written recipes. I'm fascinated with them.

Amish Pumpkin Bread:

3 C Granulated Sugar

1 C Vegetable Oil

4 Eggs, beaten
1 C of Cooked and Mashed Pumpkin
3 1/2 C Flour
2/3 C Water
2 tap Baking Soda
2 tsp Salt, scant
1/2 tsp Ground Cloves
1 tsp each , Cinnamon, Allspice and Nutmeg

Mix Sugar, Oil and Eggs together. Add Pumpkin. Then add dry ingredients and
finally water, stirring just until mixed.
Pour batter into two (2) greased and floured 9 X 5 inch loaf pans. Bake at 350 degrees for one (1) hour.
Especially good spread with cream cheese.

Enjoy!
Peace in the Kitchen!

Christmas Fudge

During the Holidays many people bake, cook and share their homemade items with friends and neighbors. Fudge is a great gift item to deliver to neighbors for Christmas.
Here's a delicious recipe for Christmas Fudge.

Red and Green decorative Christmas Sugar.

Christmas Fudge:

4 1/2 C Granulated Sugar
8 TBS Butter, cubed
1 (12oz.) can of Evaporated Milk
4 1/2 C Miniature Marshmallows
2 C Whole Milk
2 C Milk Chocolate Chips
12 oz. of Sweet Baking Chocolate, roughly chopped.
2 oz. of Unsweetened Chocolate, roughly chopped.
2 tsp Vanilla
1/4 tsp Almond Extract
1 C Chopped Pecans
Red and Green decorative Christmas Sugar (I buy it at a local Gourmet Cooking Store)

Line a 15" X 10" Sheet Pan with Foil extending the edges 2".
Spray with cooking spray.

In a large Saucepan on medium heat:
Sugar
Butter
Milk
Heat until the Sugar dissolves.
Bring to a boil stirring constantly for 5 minutes.
Remove from heat.

Add:
Marshmallows
Stir until melted and creamy smooth.

Add:
Chocolate Chips
Sweet Chocolate
Unsweetened Chocolate
Stirring constantly until melted and smooth.

Add:
Vanilla
Almond Extract
Pecans
Stir well to combine.

Immediately spread the batter evenly into the pan.
Sprinkle with Decorative Red and Green Sugar.
Allow to cool at least 1 hour.
Lift the Fudge out of the Pan using the foil overhang.
Transfer to a flat surface and remove the foil.
Cut into squares.
Transfer to a serving platter or a covered container.

Enjoy!
Peace in the Kitchen!

Fall Tiramisu

We had homemade Tiramisu when we were in France during the summer.  Here's a great variation for a Pumpkin Pie flavored Tiramisu.
I make a Pumpkin Mousse during the Holidays and it can also be used as the filling. I posted it at the end of this recipe. It does not contain Alcohol.

Fulton's Harvest Pumpkin Pie Cream Liqueur

Here's what you'll need:

1 - 9" or 10" Springform Pan brushed with softened butter and dusted with

Confectioner's Sugar.

Tap the pan to release any excess Sugar.

2 C Heavy Cream

1/2 C Granulated Sugar

8 oz. Mascarpone Cheese, room temperature

1 - (15oz.) can of Pure Pumpkin

1 tsp Pumpkin Pie Spice

8oz. cup of Strong Coffee. (I use Medaglia d'Oro Instant Espresso Coffee.) 

1/2 C Fulton's Harvest Pumpkin Pie Cream Liqueur

2 - 7oz. packages of Lady Fingers + additional, just uncase!

6 - 8 Gingersnap Cookies, crumbled.

In a Stand Mixer with a Whisk attachment:

Heavy Cream

Sugar

Beat to Stiff Peaks.

Transfer to a bowl and set aside.

Change the Whisk attachment to a Paddle attachment without cleaning the bowl of the Stand Mixer.

Add:

Cheese

Beat until creamy smooth.

Add:

Pumpkin

Pumpkin Pie Spice

Beat just until incorporated.

Fold in by hand:

1/2 of the Whipped Cream

In a small shallow bowl:

Coffee

Pumpkin Liqueur

Whisk well.

Cut the Lady Fingers in half.  

Dip each one on the Coffee.

Line the inside of the pan, standing them up with the cut side down.

Dip additional Lady Fingers in the Coffee and line the bottom of the pan.

Spread half of the Pumpkin Filling over the bottom Lady Fingers.

Add an additional layer of Lady Fingers.

Spread remaining Pumpkin Filling over the second layer.

Spread evenly with remaining Whipped Cream.

Sprinkle the entire top with Gingersnap Crumbles.

Cover with Plastic Wrap.

Refrigerate overnight.

Un mold and transfer to a Serving Platter.

Enjoy!

Peace in the Kitchen! 

Pumpkin Mousse:

1 can pumpkin
3 C heavy cream
3/4 C sugar
1/2 tsp pumpkin pie spice
1 TBS vanilla

Combine, in a medium saucepan on medium heat:
pumpkin
1 C cream
sugar
spice
Simmer for 5 minutes
Cool completely

Whip remaining cream and vanilla
Fold into the pumpkin mixture
Refrigerate until served or used in another recipe.

Enjoy!
Peace in the Kitchen!

Nespresso Pumpkin Spice Latte

We spent 6 weeks this summer in Europe. I've been traveling there for over 45 years. We love Paris and we have friends throughout France. I'm fortunate to speak the language so it makes our travels easier. The newest discovery in France was the Nespresso Coffee Machine. It was everywhere we visited. All of our friends have them and many small Bakeries are using them. It was quite a surprise! I always compare any coffee in America with coffee in Paris. The first cup of coffee I ever drank was in Europe in the early 70's.
I forgot to mention that we have at least 10 coffee makers. But, the first purchase I made when we returned, was a Nespresso Machine. I must admit, it was a great decision!
In researching coffee recipes, I found this one made with Nespresso Coffee. You can certainly make it with regular Espresso.

This is the Nespresso Machine I have.

Nespresso Pumpkin Spice Latte:

Here's what you'll need:
1 - Coffee Mug to hold a 10 oz. drink.

This recipe makes 1 mug of Coffee.

1 - 2 shots of Nespresso Espresso Coffee, depending on your preference. You can use any Espresso Coffee if you don't have a Nespresso Coffee Maker.
1 TBS Pure Pumpkin
1 tsp Cinnamon
1 tsp Ground Nutmeg
1/2 tsp Ground Cloves
1/4 C Hot Milk mixed with 1/4 C Half and Half.
1 tsp Sugar (optional)

In a Saucepan on Low Heat:
Milk and Half and Half.
Heat it for 5 minutes.
Add Espresso and Milk mixture to a Mug.
Stir in the Pumpkin, Spices and stir to combine well.

Optional:
Top with Whipped Cream and a sprinkle of Nutmeg.

Enjoy!
Peace in the Kitchen!

Granola

1968! Peace and Love!

I was a 60's child.

I spent the summer of 67' hanging out at the beach, earning money by painting flowers on people and flowers on rocks.

I wrote poetry and loved all of the music of the 60's.
I ate Granola and Zucchini Muffins and Organic food and at one time I worked at a shop called The Village Green in Birmingham, Michigan.

We made candles and soap and we macraméd clothing, plant hangers and door coverings for our dorm rooms or wherever we lived.
We played guitars and the piano and sang songs of freedom.

I graduated from High School in 1968 and I started College in 1968. It was a very eclectic time in the world.
I didn't care what color you were , where you came from or what religion you practiced. I believed that we should love all people from all parts of the world.

I was a care free spirit and I wanted nothing more, in the world , than to have everyone live in Harmony and Peace!

I was a Peace Corps Volunteer and I spent time living and backpacking around Europe which gave me an opportunity to embrace people and cultures that I had never experienced before.

I loved to cook and I learned about food in other cultures.
Today I had a flashback to the 60's and I began researching and writing recipes that I remembered back in the days of Health Food and Organic Food.

I will post them soon.............
until then,

Peace in the Kitchen!




I love Granola and I love to make it. We always have Granola in the Pantry. It's a great snack, a great topping for Yogurt. I decided to dedicate this post to all of my favorite homemade Granola Recipes.


I posted one Granola Recipe called Hippy Maple Pecan.

Here's another one that's Far Out and from the 70's

I toasted the Almonds, Sesame Seeds, Sunflower Seeds and Wheat Germ
in the oven at 350 degrees for about 15 minutes.
Stir them once and watch them carefully.
If I don't have Wheat Germ I've added Flaxseed. If I don't have Raisins I've added Dried Blueberries. You can substitute Pecans for Almonds, etc.
You can substitute ingredients as long as you keep the same amounts.

When I make this recipe, I double it. It never seems to last long.

2 C Rolled Oats
1 C Toasted Almonds
1/4 C Sesame Seeds
1/2 C Toasted Sunflower Seeds
1/2 C Unsweetened Coconut Flakes
1/4 C Toasted Wheat Germ
1 C Raisins
1/2 C Dried Cranberries
1/4 C Safflower Oil
1/2 C Honey

Mix together in a large bowl:
Oats
Nuts
Grains

Drizzle mixture with Oil
Drizzle with Honey
Toss together to coat evenly

Place the mixture on a rimmed sheet pan ( you know, the one with an edge), or in a Roaster.
Bake for 30 minutes at 300 degrees, stirring every ten minutes.
Return it to the bowl.
Add Coconut, Raisins and Cranberries, mix well.
Return to the Sheet Pan or Roaster , break up the clumps, spread evenly and cool completely.
Store in an airtight container.

Enjoy!
Peace in the Kitchen

Hippy Maple Pecan Granola:

This is Far Out Man!

10 C Rolled Oats
2 1/2C Roughly chopped Pecans
2 1/2 C Pure Maple Syrup or Agave Syrup
2/3 C Canola Oil
1 tsp Vanilla
1 tsp Salt

Line 2 sheet pans ( the ones with an edge) with Parchment Paper

Mix all of the ingredients in a large hand made groovy 60's pottery bowl!  I know you all have one!

Spread the mixture evenly on the 2 sheet pans.
Bake both pans together on 2 racks at 300 degrees for 15 minutes.
Switch pans, stir and continue to bake another 15 minutes.
Stir again
Bake another hour, stirring every 15 minutes.
Cool completely
Break into pieces and store in your favorite 60's covered pottery canister! You know, the one that matches that bowl!

Enjoy!
Peace in the Kitchen!

Granola Bites in a Muffin Tin:

We buy Granola Bites at a local Market.
I think this recipe fits in well with the theme of this blog.

In the 60's & 70's we certainly ate  a lot of Granola. I've posted my Hippy Granola Recipe on the Blog.

This is simple and very close to the ones we buy.

1 1/2 C Quick Rolled Oats ( not instant )
1/2 C Almond Flour
1/2 C Flax Seeds
1/2 C Chopped Walnuts
1/4 C Sunflower Seeds
1/2 C Dried Blueberries
1/2 C Dried Cranberries
1/2 C Dried Coconut
1/2 tsp Cinnamon
1/8 tsp Nutmeg
1/8 tsp Clove
1/4 tsp Salt
1 Egg, beaten
2/3 C Honey
1/4 C Vegetable Oil
1 tsp Vanilla extract
1 tsp Almond extract

In a large bowl, mix well:
The first 12 ingredients ( the dry ingredients )

In a separate bowl, mix well:
The next 5 ingredients ( the wet ingredients )

Mix the wet ingredients into the dry ingredients  until dry ingredients are completely moistened.

Divide among 12 cups of a regular size Muffin Tin

Press down with the bottom of a glass
Bake at 350 degrees for 20 minutes or until they begin to brown slightly

Cool before releasing from the pan

Enjoy!
Peace in the Kitchen!

Hippy Squares:

And I found the name I chose to be quite meaningful. I've never met a "square" Hippy!

2 Ripe Bananas, thinly sliced
2 TBS Hemp Seed
2 TBS Flax Powder
1/2 C Local Honey
1/3 C of Maple Syrup  ( the good stuff, not Pancake syrup)
1 tsp Almond  Extract
3 TBS Grape Seed Oil, divided
1/2 C Chopped Mixed Nuts
2 1/2 C Quick Oats
1/2 C Whole Wheat Flour
2 Eggs
1/2 C Dried Cranberries

In a microwavable mixing bowl:
Banana's
Hemp Seeds
Flax
Mix well and microwave for 30 seconds.
Stir well to combine.
Transfer to a large mixing bowl.

Add:
Honey
Maple Syrup
Almond Extract
2 TBS Grape Seed Oil
Knead and fold by hand with a wooden spoon for 3 minutes.

Fold in:
Nuts
Cranberries

Add:
Salt
Oats
Flour
Knead by hand, in the bowl.

Add:
Eggs and continue to knead by hand.
Dust your hands with flour if the dough appears to be too sticky.

Brush a 9" X 13" baking dish with the remaining Oil and coat well.
Place the dough in the pan, gently and evenly press the dough and spread it out.
Top with Cranberries
Bake at 350 degrees for 30 - 35 minutes.
Remove from oven and cool completely on a cooling rack.
Cut into squares to serve.

Enjoy!
Peace in the Kitchen!


Here's a favorite Holiday Bundt Cake. I thought it was perfect for The Hippy in the Kitchen Blog.
It's served with a decadent Espresso Coffee Glaze.
I hope you take time to make and enjoy this cake. I know that I'll be baking it for Christmas.

Granola Harvest Cake with Espresso Coffee Glaze:

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 10 - 12 C Bundt Pan, your choice of design, brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.



Cake Ingredients:
1 3/4 C Boiling Water
1 C Granola (your choice)
1C of Raisins
1 C Granulated Sugar
1/2 C Brown Sugar
1 C Crisco Shortening
3 Eggs
2 1/2 C Sifted Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 tsp Nutmeg
1 tsp Cinnamon

In a medium bowl:
Pour the boiling water over the granola and raisins.
Cool to Lukewarm.

In a Stand Mixer with a paddle attachment:
Crisco
Granulated Sugar
Brown Sugar
Beat for 3 minutes, until creamy smooth.
Add Eggs, one at a time.

In a medium bowl, sift together:
Flour
Baking Powder
Baking Soda
Salt
Nutmeg
Cinnamon
Whisk well.

While the mixer is on low speed, gradually add the dry ingredients.
Mix until just incorporated.
Fold in the Granola/Raisin mixture by hand.
Pour batter into the pan and Bake for 40 - 50 minutes.
A toothpick in the center of the cake should come out clean.
Remove the pan to a rack and cool for 15 minutes.
Invert the cake onto the rack, place it right side up and cool completely. (invert it twice)
Transfer the cake to a serving platter,
Drizzle with Espresso Coffee Glaze before serving.

Coffee Glaze:
1 tsp Medaglia d'Oro Instant Espresso Coffee.
3 TBS Hot Milk
2 C sifted Confectioner's Sugar
1 TBS Butter, softened

Dissolve Coffee in the Milk.

In a small bowl, whisk together:
Sugar
Butter
Whisk well.

Gradually add the Milk mixture just until desired consistency.
Whisk until creamy smooth.

Enjoy!
Peace in the Kitchen!

Apple Pecan Granola:

Here's what you'll need:
Preheat the Oven to 350 degrees.
1 - Sheet Pan lined with Parchment Paper

3 C Old Fashioned Oats
1 C Roughly Chopped Pecans
2 tsp Apple Pie Spice
1/2 tsp Cinnamon
1/4 C Brown Sugar
1/2 C Applesauce
2 TBS Honey
1 TBS Canola Oil

In a large mixing bowl:
Oats
Pecans
Apple Pie Spice
Cinnamon
Brown Sugar
Applesauce
Honey
Canola Oil
Whisk well.

Pour over the Oat Mixture
Mix well.
Spread evenly on the Sheet Pan.
Bake 25 - 30 minutes, stirring half way.
Remove the pan to a rack to cool completely.

Enjoy!
Peace in the Kitchen!


Who doesn't love a Fruit Crumble Bar. They always seem to show up at a neighborhood gathering, a picnic, a church bake sale and of course at a Christmas cookie exchange. I love them year round!
Our former next door neighbor moved a few blocks away and every month she puts a copy of a magazine she subscribes to in my mailbox. Thank you to my friend Jan for providing me with inspirational recipes for my blog.  Today I saw a recipe from Ina Garten, The Barefoot Contessa, for these Fruit Bars. There's nothing special about them, except that they have Granola in the Crumble and that alone was appealing enough for this Hippy in the Kitchen to adapt it and post it here.

Fruit Crumble Bars with Granola:

2 sticks of butter, room temperature
3/4 C granulated sugar
1 tsp almond extract
2 1/2 C flour
1/2 tsp salt
2/3 C Granola, I Granola from Ikea. ( photograph to follow)
1 1/2 C of your favorite fruit preserves. I use a 13 oz. jar of Bonne Maman, here are some of the varieties:
Raspberry
Apricot
Blackberry
Strawberry
Cherry
Fig
Peach
Field Blueberry
Mandarin

In a stand mixer with a paddle attachment:
Cream butter and sugar until well combined
Add almond extract and mix well

In a separate bowl:
Sift flour and salt together and gradually incorporate it into the butter, mixing until it just begins to form a dough ball.

Remove the dough and divide it into thirds.

Lightly press 2/3 of the dough into a 9" square baking pan, including 1/2" up the sides.
Evenly spread the jam over the dough leaving a 1/2" border.

In a small bowl, combine granola and remaining 1/3 of the dough, mixing it with your hands to create a crumble.
Scatter the crumble evenly over the jam.
Sprinkle with slivered almonds
Bake at 350 degrees for 45 minutes.
Cool completely before cutting into squares.

Enjoy!
Peace in the Kitchen!

Black Forest Pound Cake with Cherry Pie Filling

I happen to love anything titled Black Forest, including the region in Germany!

Black Forest Cherry Torte or as it's called in Germany, Schwarzwälder Kirschtorte, is a sponge cake or "gateau" style chocolate cake soaked with Cherry Schnapps (Kirschwasser) and filled with Whipped Cream, Cherries and Chocolate Shavings. It's frosted with the same ingredients as the filling.
Here is my Americanized version of the Black Forest Cake. It's actually quite simple and tastes just as good. You can enhance this recipe by making a frosting to top the cake. You could add Whipped Cream in the center topped with Chocolate Shavings or keep it simple.

Black Forest Pound Cake with Cherry Pie Filling

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 10" Springform Pan brushed well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

12 TBS Butter, room temperature
1 1/3 C Granulated Sugar
2/3 C Brown Sugar
4 Large Eggs
1 tsp Vanilla
1/4 tsp Almond Extract
1 1/2 C Cake Flour
1/2 C Unsweetened Cocoa
1/2 tsp Salt
1/4 tsp Baking Soda
3/4 C Sour Cream
3  (1oz.) of Bittersweet Chocolate Baking Squares, finely chopped.
1 can of Cherry Pie Filling

Options:
Confectioner's Sugar, Whipped Cream and additional Shaved Chocolate for Garnish. (your choice)

In a Stand Mixer with a Paddle Attachment:
Butter
Beat until creamy smooth.

Add:
Granulated Sugar
Brown Sugar
Beat for 5 minutes.

Add:
Eggs
Beat just until incorporated.

Add:
Vanilla
Almond Extract
Mix just until combined.

In a medium mixing bowl:
Flour
Cocoa
Salt
Baking Soda
Whisk well.
Add this to the Stand Mixer ingredients, alternately with the Sour Cream.
Beat on low speed just until incorporated, after each addition.
Fold in Chopped Chocolate by hand.
Pour Batter into Pan.
Bake for 1 hour and 10 minutes, up to 20 minutes until a toothpick in the center comes out clean.

Remove the pan to a rack and cool for 15 minutes.
Release the Springform and transfer the cake to the rack to cool for 1 hour.

Slice the cake in half and transfer the bottom layer to a serving platter.
Spread the Cherry Filling over the bottom layer.
Add the top layer.
Dust it with Confectioner's Sugar.

Garnish individual servings with Whipped Cream, your choice of Homemade or Purchased
As mentioned in the Options, you can enhance the cake to your personal taste.

Enjoy!
Peace in the Kitchen!