Archive for July, 2010

One-Bowl Chocolate Cake and an Award!

Saturday, July 31st, 2010

When the urge hits for chocolate gooey-ness, why does it always come when my mom and her electric mixer are nowhere in sight? In fact they are usually in bed when my roommates and I decide that dense fudginess must be obtained NOW.

Enter the One-Bowl Chocolate Cake that my mom sent our way… (Instead of her Kitchen Aid mixer…) It is easy to mix up and bakes in only 30 minutes!

And because Ur Mom never rests, it uses buttermilk and hardly any oil. And whole-wheat pastry flour, which nearly killed the deal for me, but actually works out quite nicely…

Gather Up:
¾ cup plus 2 tablespoons whole wheat pastry flour
½ cup sugar
1/3 cup unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup buttermilk
½ cup packed brown sugar
1 large egg, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla extract
½ cup hot strong black coffee, or hot water
½ cup semisweet chocolate chips

Powdered sugar, for dusting

Preheat oven to 350 degrees.

Coat a 9 inch cake pan with cooking spray. Line the bottom with a circle of wax paper.

Whisk flour, sugar, cocoa, baking powder, baking soda and salt in a large bowl.

Add buttermilk, brown sugar, egg, oil and vanilla. Whisk vigorously several minutes.

Add hot liquid and whisk to blend. The batter will be thin.

Mix in the chocolate chips and pour into the pan.

Bake until a toothpick comes out clean or about 30 minutes.

Cool in the pan for 10 minutes. Remove from pan and peel off the wax paper.

Dust with powdered sugar and eat immediately!

Recipe from


The Versatile Blogger Award

We are so fortunate to be friends with Memoria of Mangio da Sola. She is one of my teachers at the University of Texas, and she has been very supportive and encouraging of our blogging efforts! We are so honored to be recognized with this award by someone who is as experienced and successful as she is. Her blog is welcoming and informative and we love the variety of dishes that she makes! Thank you for thinking of us!

The guidelines for accepting this award are:

Thank the person who gave it to you.
Tell 7 things about yourself.
Pass the award on to 15 bloggers whom you have recently discovered and think are fantastic.

Seven Facts about the Girls at Like Mother Like Daughters:

1. College Girl wants to be a dancer on Broadway. She was actually in NYC this week for Rockette camp.
2. College Girl can eat more steak in one sitting than most men we know.
3. Working Girl is currently employed by a social media consultancy. Otherwise, she may have never considered blogging (or getting a Twitter account).
4. Working Girl is mom to a ridiculous pug, Trixie, who will turn 5 this September. (Gasp!)
5. Ur Mom shops on television.
6. Ur Mom has been married to Ur Dad for 30 years.
7. All of us put God and then family at the center of our lives.

Fifteen Bloggers We Have Only Recently Discovered (and We Really Like!):

1. Salad-in-a-Jar: She keeps it in the family, just like us.
2. Food for a Hungry Soul: Grounded and real.
3. Grow. Cook. Eat.: Cooks from her CSA box. Nuff said!
4. Life’s a Feast: All about family…Gets us every time!
5. Lisa is Cooking: Inspiring local girl makes good!
6. The Pink Apron: We have a little thing for aprons around here, so we were drawn in instantly…
7. Stirring the Pot: She likes Emeril and Mario, so she can’t go wrong with us.
8. Sweet Kat’s Kitchen: Straight up sweets all the time.
9. Tangled Noodle: Lots of yummy Asian-inspired dishes. (Plus, she luvs her dog, and we can identify with that…)
10. The Wednesday Chef: She cooks the recipes of famous guys, and provides honest reviews on each one.
11. Tomato Kumato: Because of Tomato Paella!
12. Vanilla Sugar: Got us with Cape Cod, but she kept us with her beautiful pictures and yummy, no-nonsense recipes.
13. You’re Gonna Bake It After All: The Mary Tyler Moore reference is irresistible, and so are the recipes. Blueberry Vanilla Cupcakes with Blueberry Ganache? Ummm yeah, don’t mind if I do…
14. Picky Cook: Vegetarian food that everyone can relate to.
15. Life with Landry: She was the first one to cook our food, plus we just plain luv her!

These are blogs that we just came across… There are many more that got us started, keep us going and continually take our breath away! A few more of our favorites are listed here on our home page, but this award makes us realize that the list probably needs some updating. Thanks again Memoria, and thanks to all of you out there cooking and writing!

Stuffed Peppers with Pork and Rosemary

Wednesday, July 28th, 2010

One of Ur Dad’s occasional responses to a new dish will sound something like this: “Well… it would be good if I liked that sort of thing…”

Not exactly what I want to hear, but all in all, a fairly gentle assessment. (And possibly deserved on certain occasions… Hey, some recipes are a learning experience…)

But, when I came across this recipe for stuffed peppers I felt almost 100% certain that I would not receive anything but culinary enthusiasm! It has pork; it has caramelized pepper; it has garden tomatoes.

And coming home to the smell of roasting peppers is heavenly! My misshapen farm-grown ones were a little awkward to stuff, (the prize specimen can be viewed above), but the resulting dish is right on target. Summer – heart and soul.

Gather Up:
4 sweet peppers, yellow, orange, green, your choice
2 small onions, white, yellow, purple, your choice
2 large tomatoes or 2 pints cherry tomatoes
2 cloves garlic
2 sprigs rosemary
12 ounces minced cooked pork, (I used leftover pulled pork)
¼ cup fresh breadcrumbs
2 tablespoons olive oil, plus more for drizzling
¼ cup freshly grated Parmesan cheese
Salt and pepper to taste

Heat oven to 375 degrees.

Peel and finely chop the onion. Heat oil in a skillet over medium heat. Add onion and let it soften slowly without browning. Peel and slice the garlic. Strip the leaves from the sprigs of rosemary. Add both to the onion.

Chop the tomatoes, or halve the cherry tomatoes. When all in the skillet is soft and fragrant, add the tomatoes and stir them in. Continue cooking until the tomatoes have collapsed into the sauce and the juices are all released.

Season with salt and pepper. Stir in the pork and breadcrumbs. Remove from the heat.

Meanwhile, cut the peppers in half lengthwise and soften them a little in the microwave or in a bath of boiling water for a few minutes. The idea is take the crisp edge off, not to cook them. Drain them and place in a baking dish. Divide the pork mixture between the halves.

Drizzle the tops with a little olive oil and sprinkle the grated Parmesan.

Bake 30 minutes, or until peppers are sizzling.

Recipe from Nigel Slater’s “Tender.”

Fresh Strawberry Cake with White Chocolate Drizzle

Monday, July 26th, 2010

I’ve always enjoyed being in the kitchen, especially when the kitchen involved dessert. One year, Santa brought me a Little Tikes kitchen, and I made everyone “bokshakes” (milkshakes). When my sister took her first steps, I was three, and I was in the kitchen “making cookies,” i.e. banging things together in the sink to bring the attention back to me. (I’m not proud of my behavior, but I am reminded yearly, as there is video footage to prove this happened.) When I was in kindergarten and we went to Disney World, I got a Disney Princess tea set, and I arranged intricate tea parties for my friends (and stuffed animals.)

I guess you could say that this behavior pointed to the fact that I would someday want to be a party planner, which I did, for the better part of my high school and college years. I wanted to design, plan, arrange, and host lavish events – weddings, women’s luncheons, galas – anything girly. In high school I took on all kinds of event planning roles, both formally for organizations and informally for friends. I LOVED to see an event come together from idea inception to flawless execution. Every detail had to be perfect, and the menu was no exception. As we all know, the menu is key to any event – the items, flavors, colors – every part must work together to bring the theme to life.

I’m 24, and I live in the South. Translation: a lot of my friends are starting to get married. Which means I’m looking forward to hosting some fabulous bridal showers. The other day I daydreamed of an all-pink party (some of you are thinking “ick,” but stick with me), and this cake popped into my mind. This fresh strawberry cake is wonderful in every way – girly enough for the “foof-iest” of us, but it also passes the “man test.” (My brother and boyfriend were all over it.) It’s dense, fresh, and summery all at once.

Gather Up:
2 ½ cups flour
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
6 tablespoons butter
1 2/3 cup sugar
5 large eggs
½ cup sour cream
2 teaspoons vanilla extract
1 cup strawberry puree, made from about 2 cups strawberries
2 cups sliced strawberries

To make strawberry puree, load strawberries into food processor.

Process until smooth. Measure out 1 cup. (Smells wonderful…)

Prepare cut berries for cake batter.

In a medium bowl mix the flour, salt, baking powder, baking soda and cinnamon together. Set aside.

Cream the butter and sugar together. Add the eggs, one at a time, and beat after each. Continue beating until light and fluffy. Add the sour cream and the vanilla.

Fold the flour mixture and the pureed strawberries into the mixture, about a third at a time alternating and starting with flour.

Fold in sliced strawberries. Spoon the batter into a buttered and floured bundt pan.

Bake for 50 minutes or until a toothpick comes out clean. Let the cake cool partially in the pan and then invert onto a rack to complete cooling.

Meanwhile…prepare the White Chocolate Drizzle.

Gather Up:
½ cup whipping cream
2 tablespoons butter
2 tablespoons light corn syrup
¾ cup white chocolate chips
¾ cup powdered sugar

Combine the cream, butter and corn syrup in a heavy saucepan. Heat and stir until it simmers.  Remove the pan from the heat and add the chocolate. Stir until smooth. Add the powdered sugar. Whisk until smooth.

Let cool. The mixture will thicken as it cools, and will then be ready to harden when it is poured over the cake. (We were not patient enough…) Drizzle over the cake.

Remove to serving platter. Cake should be stored in the refrigerator.

Recipe from The Prepared Pantry.

Ur Mom’s Potato Salad

Saturday, July 24th, 2010

Although I consumed copious amounts of ice cream on a daily basis whilst pregnant with Working Girl, I may have outdone myself with the ridiculous amounts of potatoes I craved and consumed during the time I was carrying College Girl.

Twice-baked were my favorite for lunch, but potato salad stuffed with veggies ruled at almost all other times! And in a massive stereotypical nod to my condition, my preferred version was also chockfull of pickles and pickle juice!

(Did I ever mention that College Girl has a small obsession with pickles?) I think I did… (Or that Working Girl bought me an ice cream machine because she grew tired of keeping an entire ice cream store in business?) Well she did and she was…

This is the potato salad I still make. And pickles are a key ingredient! The pickle juice tones down the mayo taste in just the right way, and the crunchy pieces of pickle are right at home with the fresh veggies.

In the summer I use peppers and peppers and more peppers! Other times of the year I might use celery or even, gasp… bacon! Dill is also nice if you have it.

Gather Up:
1 pound potatoes, scrubbed and cut in generous chunks
1 small red onion, chopped
Assorted sweet and hot peppers, cleaned and chopped
½ cup pickles, chopped
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon pickle juice, or more to taste
½ teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Boil the potato chunks in salted water about 10 minutes, or until just tender. Do not overcook or the chunks will break apart in your salad.

Drain the potatoes and let them cool. If you add dressing to hot potatoes they will absorb too much dressing and the salad will become dry.

Place potatoes in a bowl with onions, peppers and pickles.

In a small bowl mix mayonnaise, Dijon mustard, pickle juice, salt and pepper until smooth. Add dressing gradually until desired consistency reached.

Taste and adjust seasoning if needed. Reserve any extra dressing to freshen salad at serving time.

Blackberry Cobbler

Thursday, July 22nd, 2010

When Paula Deen announced the Kraft Real Women of Philadelphia cooking contest, I was intrigued, to say the least. I got everyone around me on board – my mom helped me write my script, my sister filmed, and my dad, brother and boyfriend were all too happy to sample my cream cheese-adapted recipes.

The first three weeks went off without a hitch – Jalapeno Hushpuppies for side dish week, Party Bread for appetizer week, and Eggs in a Nest for entrée week. Also – I should clarify… when I say “without a hitch,” I simply mean that I managed to get my video taped, edited, and uploaded by the deadline. “Without a hitch” does not account for the 8-hour emotional rollercoaster each week. (Seriously, I LOVE to be the center of attention, but something about this contest had me in panic attacks. Maybe it was the use of non-organic ingredients? I AM my mother’s daughter…)

Dessert was the last category, and I was ready. After all, I had been honing my hosting/cooking skills for three weeks. I had practiced my recipe the previous weekend. Things were set to go off “without a hitch,” but somewhere between take one and mixing the dry ingredients together things went horribly wrong. I caved. I decided to opt out of dessert week, and finish my recipe off-camera where my eyes, red and puffy with defeat, wouldn’t give me away.

Long story short, adding the cream cheese to the batter turned out to not be such a great idea anyways. The darn thing didn’t even bake through. (Good thing we had stopped taping.) But, I can assure you that this blackberry cobbler recipe (sans cream cheese) is bulletproof.

Gather Up:
4 cups fresh blackberries
1 ½ tablespoon cornstarch
1/3 cup sugar
1/8 cup water
1 tablespoon butter
1 cup flour
1 cup sugar
2 teaspoons baking powder
¼ teaspoon salt
2 tablespoons softened butter
1 egg slightly beaten
3 tablespoons milk

Preheat oven to 350 degrees.

In a heavy saucepan mix cornstarch, sugar and water.  Add berries.

Cook on medium heat until mixture is thickened, about 10–15 minutes.

Sauce will be clear and berries will be softened but still intact.

Add 1 tablespoon butter. Combine and pour berries into an 8-inch ovenproof dish.

Prepare batter by mixing flour, sugar, baking powder and salt in a bowl.

Add 2 tablespoons butter, egg and milk and stir until batter is just smooth.

Spread batter over the hot berries. (Sugar sprinkles are optional, but we love them!)

Bake 30 – 35 minutes. Test crust with a toothpick for doneness. This bakes into a wonderful cookie-like crunchy crust!

Let cool somewhat. Serve with ice cream!

I should also add that I have a new level of respect for The Next Food Network Star. Chopping, mixing, cooking, talking, and remaining competent all at once is HARD work.

Adapted from SimplyRecipes.

Welcome to Like Mother Like gal, stay at home mom, college student. Just 3 girls who love to eat and are dedicated to doing it the old-fashioned way! Plan, shop, cook, bake, clean, sleep, repeat. Hope you enjoy - we are so glad you are here!
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