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kakaós csiga (chocolate rolls) - Guest Post at Food Wanderings

kakaós csiga (chocolate rolls)

My heritage is a very important part of who I am today. My friend Shulie from Food Wanderings started a cool series that is all about Baking with Heritage. She asked if I would like to bake something Italian or Hungarian to share with her readers. I chose these fun chocolate rolls (kakaós csiga).

My childhood was just as influenced by my Hungarian born mother as it was by my Sicilian father. My mother's aunt (Mariskaneni)was like our grandmother. She lived next door to us and is even the reason why I was inspired to start my baking blog. I was known as Lorika (that's Lora in Hungarian). Mariskaneni baked all the time.

There wasn’t a day that went by that she wasn’t baking: Dobos Torta, Pogacsa, Kipfli, Szilvas Gomboc (my favorite!), Piskota Torta, Almas Pite, and Palacsinta (just to name a few!). My mother’s sister Aniko cooks Hungarian food every single day. Whenever I have a Hungarian recipe question that my mom can’t answer, I turn to her. She loves to talk about food probably as much as I do. She told me the other day (with her very heavy Zsa Zsa Gabor Hungarian accent), “I have very old cookbooks here, sveetheart. Vellll, anyvey, ven I die…I’m giving dem to your mother.”

If you have been wanting to explore your family’s heritage through food and do not have any old recipes around, there is so much you can find online! You can find recipes that maybe your grandmother or great-aunt used to make. If the recipe isn’t exactly to your taste, go ahead and adjust it. I think it’s wonderful to keep food traditions alive and to pass them on to our children and maybe one day even, our grandchildren. If you are lucky to have grandparents still alive, ask them about their food traditions. I haven’t met a relative of mine that doesn’t love to talk about food.
kakaós csiga (chocolate rolls)

Kakaós csiga  is a pretty popular chocolate roll in Hungary. I even found a Hungarian blog that has a couple hundred chocolate snail reviews in it. I talk a little more about the history and method to make these delicious rolls on my post for Shulie.

I have been a huge fan of Shulie’s delicious recipes for a long time. She was one of the first friends I found through my blog. Always supportive and inspirational with her creative posts. Shulie’s blog is truly all about “food wanderings”. If you have some free time, you should look around at some of her delicious recipes. When I think about Shulie’s blog and what are some of my favorites, there are a few recipes that immediately come to mind. For example, her Indian Shakshuka looks out of this world delicious! I always am inspired to cook more Indian when I see easy recipes like this Indian Potato and Cauliflower Curry. A very fall recipe I can’t wait to make is her Chocolate Cardamom Plums Clafoutis.

Here are some other amazing recipes some of my friends shared with Shulie for her Baking with Heritage:

Hop on over to Shulie's blog to say Hello and see my chocolate rolls (kakaós csiga)!

Photo Journal - Project Sicilia #1

Sicily Photo Journal


Banana Mango Flaxseed Muffins

Banana Mango Flaxseed Muffins

I've been baking muffins lately instead of the usual quick breads that my kids enjoy for breakfast. With our mango season running so long and so late this summer, I had to make mango banana muffins. I had to make them not just once, but quite  few times.


Key Lime Pie with Meringue Topping

Key Lime Pie with Meringue Topping

How could it be that something so simple could create wreak such havoc in my house? This dessert. This super simple dessert is the cause of many arguments. A key lime pie with meringue topping is probably the dessert I get asked to make most in my house. At least it is this past year.


Olive Oil Graham Cracker Crust

Olive Oil Graham Cracker Crust

A graham cracker crust seems relatively innocent and unremarkable. It's hard to believe something so simple could pack such a punch in flavor. You may be wondering why you would ever need to make your own graham cracker crust when it's so easy to just buy one.


an Italian cake and grief

Sponge Cake with Whipped Cream and Strawberries
Everybody grieves in different ways. You can't tell someone that they are grieving the wrong way. Because there really isn't a right way. Is there a length of time that is the correct amount of time to grieve? Some may grieve over a loss for days and some live their whole life grieving.


Devil's Food Bundt Cake with Caramel Glaze

Devil's Food Bundt Cake with Caramel Glaze

Devil's Food Bundt Cake with Caramel Glaze is just incredible! A whole year of baking a different bundt every month. How did this happen? Yes, this Devil's Food Cake Bundt with a Caramel Glaze is to celebrate  the anniversary of #BundtaMonth.

Anuradha and I declared our love of baking beautiful Bundts exactly one year ago. We were in this bundt baking business for the long haul! The first bundt I shared with the group was actually a chocolate one...a Chocolate Zucchini Swirl Bundt cake, to be exact. Oh, I forgot how good that bundt was! There were 7 of us bakers proclaiming our love of bundts that first month.

Devil's Food Bundt Cake with Caramel Glaze

This is a rich chocolate cake. A moist chocolate cake. It's a wonderful cake that would be fine even with a simple dusting of powdered sugar (the way I like it!). But to celebrate this month, I had to make it a little more fancy. I had so much fun with my July bundt using caramel and pastry cream and had a couple requests from it since it was baked ( neighbors!). So there was no hesitation in deciding what do bake for September. And you know that chocolate and caramel are a dangerous and delicious combination!

For the pastry cream, here is the recipe.

For the caramel glaze, here is the recipe.

Devil's Food Bundt Cake with Caramel Glaze

by Savoring Italy
Prep Time: 30 minutes
Cook Time: 50-55 minutes

  • 1/4 cup natural unsweetened cocoa powder
  • 8 ounce high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
  • 1/4 cup boiling water
  • 1/4 cup buttermilk
  • 2/3 cup cake flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup (packed) dark brown sugar
  • 1/4 cup sugar
  • 1/4 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • pastry cream see recipe
  • caramel glaze see recipe
Position rack in center of oven; preheat to 350°F. Butter a bundt pan and dust the inside with cocoa powder, set aside. 

Combine cocoa powder and milk chocolate in medium bowl. Pour 1/4 cup boiling water over; whisk until mixture is smooth. 

Whisk in buttermilk.

Whisk flour, baking soda, and salt in another medium bowl. Using electric mixer, beat both sugars, oil, egg, and vanilla in large bowl until well blended. 

Add flour and cocoa mixtures; beat until blended (batter will be thin). Pour batter into prepared bundt pan.

Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes. Remove from pan; cool on wire rack. 

Carefully cut cooled bundt in half and spread pastry cream onto the bottom half. Cover with the other half of cake. Drizzle on the caramel glaze.


Zucchini and Caramelized Onion Pissaladière-#TwelveLoaves

Zucchini and Caramelized Onion Pissaladière-

Summer seems to be going by in a flash. There is no doubt that we will still feel these hot days of temperatures of almost 100 degrees for probably a couple more months. Such is summer in Florida. Could I blame the temperature on some technical difficulties I had with this zucchini and caramelized onion pissaladière. Possibly. Or perhaps it's better for me to own up to my own bad planning with this recipe.