My Favorite Posts From 2017


Last year I put together a list of my favorite recipes that I posted in 2016. I really enjoyed scrolling through the months and remembering what I made (and seeing a bunch of the ridiculous jokes and videos I shared) so I decided to go ahead and do it again.

Those Miniature Rainbow Pancakes in the photo above made me smile. Fun and cheerful, they also reminded me of how much I love rainbows in the kitchen like Rainbow Cakes, Rainbow Cheesecake, Tiered Rainbow Cake Rainbow Cupcakes and some full sized Rainbow Pancakes.

I adored the In-N-Out copy recipe for Double Double Animal Style Cheeseburgers.

The insanely simple Molten Chocolate Surprise oozes sophistication. :)

Beef, Baked Bean & Cheese Crispy Burritos are high on my dinner wishlist always.

Subsituting waffles for bread make a mighty fine BLT.

Salted Caramel Brownies? Yes, please!

Salted caramel anything…like these addictive nuts.

I love to make pizza at home. Detroit-Style Pizza was a crisp crust revelation.

The Best-Ever Green Smoothie reminded me that I’m not always eating cheese and sugar.

Many of my favorite songs from 2017 come from Milky Chance’s outstanding album ‘Blossom’. Here’s the first and title track. Swoon.

Check out Milky Chance on the band’s Website where you can learn of upcoming tour dates and buy their music. I am seeing them in Boston next week!


Posted in Beef, Beverages, Breakfast, Brownies, Cake, Dessert, Main Courses, Sandwiches, Short And Sweet, Snack | Tagged | Leave a comment

The World’s Best Cake (Norwegian Kvæfjordkake). Listening To Sløtface.

You have to admit that was funny.


The World’s Best Cake.

I’ve been through this before. A recipe title claims it to be The Best.

Well, is it?

Somehow I always want to believe that it will be, so I usually try the recipe.

The World’s Best Cake is actually a recipe for a Norwegian cake whose official name is….yep…The World’s Best Cake. It’s also known as Kvæfjordkake, but that is not as easy to pronounce.

So, how was this particular best cake?

Pretty darn fine.

The dessert layers buttery cake, crisp meringue, silky vanilla custard and crunchy almonds. Every bite is a contrast of textures at once rich and delicately light.

The photos I have seen of Norwegian Kvæfjordkake show a pretty and evenly layered cake. As you can see from these photos, my cake suffered a bit in the assembly. My daughter’s friend fondly dubbed it Norwegian Plop…and had multiple servings since he enjoyed it so much. I really loved it, too.

The World’s Best Cake (Norwegian Kvæfjordkake)


Vanilla Custard Filling (recipe follows)
300g unsalted butter, softened
600g (3 cups) sugar
10 large eggs, separated
300g (2 1/2 cups) flour
1 Tbs baking powder
120ml whole milk
100g sliced almonds
100ml heavy cream


1. Preheat oven to 170°C/325°F. Line a 38cm x 29cm (I used 13 x 9-inch as that was the closest in size I had) cake tin with parchment paper with an overhang on both ends.

2. Put the butter and 300g (1 1/2 cups) of the sugar in a large mixing bowl, then beat using an electric mixer until pale and creamy.

3. Mix in the 10 egg yolks, one at a time, beating well after each addition.

4. Sift in the flour and baking powder, then beat until combined. Add the milk and beat until incorporated.

5. Spread the batter into the prepared cake tin in an even layer using a spatula. Set aside.

6. To make the meringue topping whisk the 10 egg whites with a pinch of salt in a large, very clean mixing bowl, until soft peaks form. Gradually whisk in the remaining 300g (1 1/2 cups) sugar to make a stiff, shiny meringue.

7. Spread the meringue on top of the cake batter using a spatula. Create some swirls in the meringue then scatter the almonds over the top.

8. Bake the cake in middle of the oven for 35-40 minutes until the meringue is puffed and golden. Leave to cool completely in the tin.

9. Whip the cream in a mixing bowl to form stiff peaks, then gently whisk it into the chilled custard until combined.

10. Carefully remove the cake using the parchment paper and transfer to a board. Cut in half with a serrated knife.

11. Put bottom half of the cake on a large serving plate. Spread the filling over in a thick, even layer. Put the other half, meringue side up, on top. Slice and serve.

Serves 14 to 16

Vanilla Custard Filling


4 egg yolks
30g (4 Tbs) cornflour or cornstarch
60g (1/4 cup) sugar
1 vanilla pod, seeds scraped
300ml whole milk
200ml heavy cream


1. Put the egg yolks, cornflour and caster sugar in a heatproof bowl and beat using an electric mixer until pale and thickened.

2. Put the seeds from the vanilla pod into a large saucepan with the 300ml milk and 200ml of the cream. Set over medium heat until it starts to steam. Pour about half the hot milk into the bowl with the egg yolk mixture and whisk until combined, then pour it all back into the pan.

3. Cook over medium-high heat, stirring continuously, until the custard is thick enough to coat the back of a spoon (about 5 to 10 minutes).

4. Strain the custard into a bowl, then cover with plastic wrap touching the surface. Chill until cold.

Recipes from Delicious Magazine

I definitely want to share some of this cake with Norwegian band Sløtface. They have probably already tried some version or another.

“Night Guilt” is from Sløtface’s album ‘Try Not To Freak Out’, which is an awesome title. The song strikes the perfect grungy-pop balance and makes shaking off some sugar super easy.

“Remind me
what I was feeling guilty about”

Check out Sløtface (pronounced slutface) on the band’s Website where you can learn of upcoming world tour dates and buy their music.


Posted in Cake | Tagged | 2 Comments

Korean-Style Rice Bowl. New Music From Safari Gold.

Cozy, comfort food screams January, but sometimes you want to dig into some lighter fare.

These easy Korean-Style Rice Bowls are like a composed salad. Arrange the different vegetables around some steamed rice and top off with an olive oil braised egg. Sriracha, green onion and a sprinkling of sesame seeds pulls the dish together.

Note my funky blue cabbage. I didn’t have cabbage on hand, but I did have a bag of coleslaw. A little chemical reaction gave the red cabbage the blue hue. I like it!

Korean-Style Rice Bowl


2 cups jasmine rice, rinsed
2 cups snow peas, thinly sliced lengthwise
3 medium carrots, shredded
1/4 pound cabbage, thinly sliced
1/4 cup vegetable oil
4 eggs
2 green onions, thinly sliced
Sriracha, soy sauce and toasted sesame seeds, for garnish


1. In a saucepan, bring the rice, 3 cups water and 1/2 tsp salt to a boil. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes.

2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the snow peas and cook until crisp-tender, about 15 seconds. Use a slotted spoon to transfer to a small bowl. Repeat with the carrots and then the cabbage, transferring each to a separate bowl.

3. In a large nonstick skillet, heat the oil over high. Gently crack the eggs, one at a time, into the skillet. Cook, spooning the oil over the eggs, until the whites are just cooked and the edges are crispy, about 2 minutes.

4. Divide the rice among bowls. Top with separate mounds of vegetables, egg and green onions. Garnish each bowl with sriracha, soy sauce and sesame seeds.

Serves 4

Recipe from Rachael Ray

“Easy Company” is easy on the ears. Cardiff based quartet ‘Safari Gold’ will be releasing their self titled album later this month. The other songs run the gamut of sad to boom beat dance ready.

Check out Safari Gold on Facebook where you can learn more info on where to buy the music.


Posted in Main Courses, Vegetable | Tagged | Leave a comment

Jalapeño-Swiss Turkey Burgers. New Music From Jackie Venson.

Sometimes the reasons why I choose to try a recipe are totally ridiculous. The decision making process for today’s burgers is a perfect example.

I’m flipping through a magazine. I see a photo of a burger on a pretzel roll. I LOVE pretzel rolls. And the side serving suggestion is tater tots. Oooh! I LOVE tater tots. I’m only lukewarm about turkey burgers…but cover them with jalapeños and Swiss cheese? Hell yeah!

Turns out the the hint of onion in the turkey burgers really made them shine. The combination of the crisp, spicy chile pepper, nutty cheese and those fabulous pretzel rolls was sheer perfection. The burgers can be cooked in the oven, so they are just the thing if your grill is in hibernation for the winter.

Just a note…the jalapeño adds a real shot of heat, so beware if you like your dishes milder.

Jalapeño-Swiss Turkey Burgers


1 pound ground turkey
1 small onion, finely chopped
3/4 teaspoon salt
1/4 teaspoon pepper
8 slices Swiss cheese
1 jalapeño pepper, sliced
4 pretzel hamburger buns, split and toasted if you like
Optional toppings: sliced jalapeño, salsa and sour cream


1. Combine turkey, onion, salt and pepper in a bowl. Mix gently but thoroughly to keep the meat tender. Shape into four patties.

2. Place burgers on an oiled grill rack or in a greased baking pan. Grill, covered, over medium heat or broil 4 inches from heat until a thermometer reads 165°F, about 5 minutes per side.

3. Top each burger with one slice cheese, jalapeño slices and a second slice of cheese. Grill or broil 1-2 minutes to melt cheese.

4. Serve on pretzel buns and add toppings, if you like. Tater tots, also optional, are awesome served alongside.

Serves 4 (Recipe can be doubled easily)

Recipe from Simple & Delicious Magazine

I was dancing all around the kitchen the first time I heard ‘Flying’ by Austin-based singer Jackie Venson. It’s got funk and some cool guitar sharing the spotlight with Ms. Venson’s silky vocals.

“Will you miss me
when I’m gone?”

Check out Jackie Venson on her Website where you can learn of upcoming US tour dates and buy the music.


Posted in Main Courses, Turkey | Tagged | Leave a comment

Top 5 Posts In 2017

Today’s post is going to feel like déjà vu because except for the Scottish Tablet pictured above the other 4 recipes were all in last year’s top 5.

You really love Lemonies.

The Lemony brownie recipe is by far the most visited page and there are tons of comments attesting to their deliciousness. If you haven’t tried Lemonies since the post went up in 2014, this is your year.

And coming in once again at number 2 is Chocolate Peanut Butter Cup Overload Cake.

A chocolate and peanut butter lover’s dream, this is the ultimate celebration cake and no surprise that it is enjoying its third year in the top five.

The third most popular recipe is for Crunchers.

This sweet, salty, sinful treat has spent the past 5 years in the top 5.

Caramel Cake is enjoying its third year in the top 5, this year once again at number 4.

The light textured cake cloaked in a caramel shell gets its start from a boxed mix. Easy and delicious.

And now for the 5th most popular post over here at I Sing In The Kitchen in 2017.

It’s exciting to add a newcomer to the Top 5 of the year list.

Scottish Tablet can be described as Scottish-style fudge. It is creamy with a distinct, irresistible grittiness. Make some and make someone happy.

It seems only logical to accompany the top 5’s newest addition with a song from Scotland.

Looking around for a song from a Scottish band I came across this tune from Foreignfox.

Initially, I smiled at the thought of playing “I Used To Be A Bellydancer”, the title track from the EP, since there would be plenty of belly if said dancer spent a lot of time indulging in the top 5 recipes listed today. But after listening to the track, that smile disappeared and was replaced by an expression of gratitude that such a beautiful song exists. It’s an epic 8 minute musical journey sung with genuine emotion that lays the lyrics out in a raw soundscape.

Check out Foreignfox on Facebook. You can buy their music on Bandcamp.


Posted in Dessert | Tagged | Leave a comment

Gingerbread Pancakes. ISITK Is 7 Today!

Continuing with my long standing blog birthday tradition, I am offering up something gingerbread related. Gingerbread Pancakes, to be precise. Redolent with spicy goodness, the pancakes have a thick, cake-like texture which is different and very good. My whole family went wild for them.

If you want to try another really good Gingerbread Pancake recipe, you cannot go wrong with this recipe from ISITK’s 2nd birthday.

Gingerbread Pancakes


3 cups flour
1 cup packed dark brown sugar
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 cup water
1/2 cup brewed coffee, cold or at room temperature
4 large eggs
1/2 cup unsalted butter, melted and cooled
1/4 cup fresh lemon juice
Vegetable oil or butter for brushing griddle
Accompaniment: pure maple syrup


1. Whisk together flour, brown sugar, baking powder, baking soda, salt, and spices in a bowl.

2. Whisk together water, coffee, eggs, butter, and lemon juice in a large bowl. Add flour mixture and whisk until just combined. Let stand 15 minutes (batter will thicken).

3. Brush a griddle or 12-inch nonstick skillet with oil or butter and heat over moderate heat until hot but not smoking.
Working in batches, pour 1/4 cup batter per pancake onto hot griddle and cook until bubbles appear on surface and undersides are lightly browned, 1 to 2 minutes. Flip pancakes with a spatula and cook until cooked through and edges are lightly browned, 1 to 2 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Brush griddle with oil between batches.

Makes about 18 pancakes

Recipe from Gourmet Magazine

At the moment this song from At The Moment is making me feel strong as I listen to the singer reflect on his strength. There’s plenty of hope in these verses. And there are little sax interludes. Nice.

Check out At The Moment on the band’s Website where you can buy the music.


Posted in Breakfast | Tagged | 2 Comments

Chocolate Chip Espresso Meringues. New Music From Quicksilver Daydream.

Make your next batch of meringues special with some chopped chocolate and a fun coffee kick. The crisp meringue shell gives way to a swoony soft interior.

Chocolate Chip Espresso Meringues


3 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup superfine sugar
2 ounces bittersweet chocolate, finely chopped (about 1/2 cup)
Kosher salt
1 tablespoon unsweetened cocoa powder
2 teaspoons espresso powder


1. Preheat oven to 225°F. Line a large rimmed baking sheet with parchment paper.

2. In a medium bowl, using a hand mixer, beat the egg whites with the cream of tartar at low speed until foamy, about 30 seconds. Increase the speed to medium and beat in the sugar, 1 tablespoon at a time. Beat until the whites are stiff and glossy, about 1 minute.

3. Fold the chopped chocolate and a pinch of salt into the beaten egg whites. Sift the cocoa powder and espresso powder over the meringue 
and fold 2 or 3 times to incorporated to create a marbled effect.

4. Spoon small mounds of meringue onto the prepared baking sheet. Using the back 
of a spoon, gently spread the meringues into 3-inch rounds.

5. Bake for 1 hour or until the meringues are firm on the outside but still chewy in the 
center. Let cool completely.
 The meringues can be stored in an airtight container for up to 1 week.

Makes about 8 to 12

Recipe from Food & Wine

“Ferryman” is new from Brooklyn-based band Quicksilver Daydream. The song feels just like the band’s name…moody, meandering and cool.

This is older, but makes me so happy every time I listen.

Check out Quicksilver Daydream on their Website. You can buy the music on Bandcamp.


Posted in Dessert | Tagged | 2 Comments