Laura Miner has come a long way since her cash-strapped days of college, when she recalls calling her Italian grandmother to get some help in the kitchen.
“I would be like, ‘Grandma, I have a can of beans, and some broth. What can I make?’” she laughs.
Now, the Lynchburg resident, also known as “Cook at Home Mom” on her blog and Instagram, has developed a strong following for her healthy, crowd-pleasing recipes. She started the blog as a hobby in 2014 right after moving to Lynchburg.
“I didn’t even know people made a job out of Instagram or their blogs at that point. I didn’t even know people took pictures of food professionally!” she says.
Also around that time, Laura decided to try the Whole30 diet to see if she could clear up some health issues. “I struggled with inflammation and rosacea. Just not feeling well. After doing Whole30 I felt so much better, so it changed the way I cooked a lot,” she says.
Laura groups her recipes into categories from Whole30 to Paleo to Gluten-Free—some even meet multiple requirements! But she doesn’t let diet restrictions limit your choices. Many of her recipes are what you’d call satisfying “meat and potatoes” dishes (her husband’s preference). And, as a mom of three kids under 6, she’s also a big fan of the Crock-Pot or Instant Pot.
Here, Laura shares with us a few of her favorite “tried and true” wintertime meals. “It’s cold and dreary. I think we all look towards comforting foods at this point!” she says. “But they are healthy. You will still get those happy feelings without indulging in things that are going to make you feel bad.”
Find more of Laura’s recipes on her blog: cookathomemom.com. For each of the following recipes, you will also find instructions for how to make these dishes in both the Crock-Pot and Instant Pot.
Aji Brings Ramen, Sushi and Much More to Lynchburg’s Downtown
Located in the heart of Lynchburg at 908 Main Street, Lynchburg’s newest Asian restaurant, Aji Ramen and Sushi, is certainly filling a void in the downtown area.
The eatery opened in August and, since then, has been impressing customers with its authentic and exotic cuisine.
Owner Eric Wu was born in China but always had roots in the Lynchburg area. Before returning to Lynchburg to open Aji he was struggling with a grueling schedule at a Chinese restaurant in Winchester. Tired of working for someone else and having to spend so much time away from his sons, Wu decided it was time to come back home to the Hill City.
Eric and his wife, who shares a background in the restaurant industry, say they chose Downtown Lynchburg because it was lacking the Asian cuisine he was eager to share with locals. The restaurant’s name, Aji, stems from a special person in their life named Carolyn Roberts. “She used to come to our buffet restaurant and we became like family members. l really appreciate her like a mother so we named the restaurant Aji, which means mother in our language,” he says.
Their menu offers a large variety of ramen—which Wu describes as a very popular Japanese noodle soup. The pork- and vegetable-based broth cooks for 10 hours and serves as the base.
Varieties include beef, miso, and chicken.
The sushi at Aji is made from fresh fish that’s flown in three times a week. While sushi lovers can find traditional rolls and sashimi on the large menu, Wu offers exciting combinations such as the Mango Spring Roll with shrimp, crabmeat, and mango wrapped in rice paper instead of the usual seaweed wrapper.
If you’re looking beyond sushi and ramen, there is something for everyone from the pineapple fried rice, General Tso’s Chicken, and kimchi to the Tom Yum soup, various curries, and hibachi dishes.
Wu is accustomed to working with customers who have dietary restrictions and allergies—he welcomes everyone to come and give them a taste or a sip. In their “cozy corner” spot, they serve beer, wine and saké. Finish your meal with tasty (and often hard to find in our area) mochi, a Japanese dessert that consists of a ball of sticky, sweet rice dough filled with creamy, delicious ice cream.
Aji Ramen and Sushi 908 Main St, Lynchburg, VA (434) 845-2816 ajiramenandsushi.com Hours: Mon.-Thurs. 11 a.m.-9 p.m., Fri.-Sat. 11 a.m.-10 p.m. Closed Sunday
Photography by Jenna McKenney
Fall Foraging in Virginia’s Blue Ridge
Forget the organic food aisle. Natural goodies are available for the taking in our local wilderness.
For many, the end of summer signals the end of the growing season. Spades and gloves go sadly back into the tool shed, and the green thumbs among us long for spring. As cool weather settles in, and winter gives pause to production and growth, it’s easy to feel separated from our environment. However, life does not stand still after the arrival of the first frost. Quite the contrary, it is a time of continued harvest and discovery, and when I find the greatest affinity with my Blue Ridge Mountain home through wild foraging.
Wild foraging is identifying and collecting the edible plants that grow naturally in the forests and fields around you. For the better part of human history, people relied on their natural environment to sustain them. In many parts of the world, hunter-gatherer societies still exist, and for those folks, foraging for food is just a part of daily living. Here in America, with the advent of grocery stores and DoorDash, foraging for wild edibles is a great way to reconnect with the earth and participate in a tradition with deep roots here in Appalachia. I hope you enjoy going along with me on one of my journeys and, ultimately, are inspired to take one of your own.
Word to the Wise: Before we go on, it’s very important to note that eating plants growing in the wild can be very dangerous if misidentified. If you have even the slightest doubt about whether what you’ve found is edible, complete additional research to ensure proper identification before consuming.
A Walk in the Woods
Early on an autumn morning, when fog still blankets the troughs and peaks of the Blue Ridge and the bitter chill of the night hasn’t yet dissipated, there is a quiet, tender magic over the landscape surrounding my home in the mountains of Bedford County. The scent of wood smoke and loamy earth fills your lungs and charms your senses. This is my favorite time to be out in nature, and one of the best seasons for foraging.
With my leggy hound dog Atlas in tow, we set off first into the forest. Even through the winter, birds chirp and small things scurry, and the dappled sunlit paths are deeply tranquil. This time of year, tree nuts are the stars of the show, and we’re keeping our eyes trained to the both the understory and the ground, where many delicious nuts have fallen. We’re in stiff competition with the birds and rodents who are also looking forward to snacking on these treats.
Hickory nuts are a wild treasure. A cousin to the pecan, they are sweet, meaty, and packed with calories. I love the earthy smell of the hard, outer husks, which by now have turned a tannish brown. The ones we want are partially open, and the husks are easily peeled off. The nuts are then very similar to walnuts and will need to be cracked in order to get to the meat, divided neatly into chambers. I’ve got my heart set on baking an old-fashioned hickory nut cake, so I collect as many as I can find.
As we go, I like to make note of the maple and elderberry trees I spot, which will be tapped for syrup toward the end of winter. But we keep on, because a favorite find of mine waits just down the trail—the Allegheny Chinquapin. A type of chestnut, the Chinquapin is more disease-resistant than the American chestnut, which is now endangered and very difficult to find healthy. The fruit is enclosed in a prickly burr that will stick your fingers if you’re not careful. Gently remove the husk, and the nuts themselves have a smooth, dark shell, and resemble an acorn. Once cracked open, the meat inside is creamy light in color and quite tasty. According to lore, John Smith was the first European to make record of the Chinquapin in 1612, noting that the Native Americans greatly valued the nut. Eat them raw right where you find them, or bring them home for easier processing.
Nuts are a wonderful cold weather snack, but as we near the edge of the woods, we’re on the lookout for the final fruit of the season. Persimmons are sour and astringent when picked early, but if enjoyed after a winter’s frost, they are sweet and sticky, and taste like something right out of summer. They are somewhat easy to identify, as there aren’t many tree fruits available in colder seasons. The tree is relatively small, has a simple leaf, and deep, tightly spaced ridges on the trunk. The uglier the fruit, the sweeter it will taste, so we’re going for the wrinkled, gooey ones, while the ones found on the forest floor are a perfect treat for Atlas. The fruits will be golden-orange in color, and about the size of a golf ball. (Later, I’ll dig out my Foxfire books to find the persimmon bread recipe I’ve dogeared, but you can find great ones on the internet.) These fruits are also made in jams, sliced into salads, and frequently fermented into beer. Or they can simply be eaten raw!
As we near the fields and edge spaces, we’ve got our eyes on a different prize. Now planted with rye, the scrubby field behind my home was once a stand of mixed hardwoods. It was logged 15 years ago, and now it is a gold mine of volunteer species—species that tend to appear first in the process of natural regrowth. I often fuss about the weedy, bushy poplar trees and the wild blackberries that claw my legs, but there are some real treasures to be found here. Among them, rosehips. These can be found on cultivated roses, but the invasive multiflora rose grows wild, and produces them just the same. A small red berry with a crown on top, you’ll want to pick the ones that are soft when squeezed between the fingers. The thick, thorny brambles can be frustrating, but persistence is rewarding, because rose hips are a medicinal foragers dream, packed with Vitamin C. In the old days, they were essential for winter survival and helped to stave off scurvy in mountain communities. Now, they are great for fighting off winter colds and flu. Rosehips are best utilized when dried and worked into tea blends.
As the day slowly warms up and other projects call me home, there’s one more late autumn treasure I’m looking for. The Jerusalem Artichoke is often found in fields and along roadsides. The yellow flower looks like a cross between a sunflower and a daisy and blooms very late in the year. They made beautiful cuttings last month, but now I’m looking for what’s left of the woody, hairy stalk. Dig gently below the base of the stalk, and you’ll find knobby, thick root tubers. These are nature’s free potatoes and can be prepared exactly as such. They are textured more like a sweet potato, and my husband and I love to slice and fry them in a little butter and garlic or bake them for a tender dinner side dish.
Now home we go, with a basket loaded down with a wild, late season harvest. The hemlock and white pines along the way make for nice winter wreaths, and I may cut a few branches. There’s never really any telling what we‘ll find on a foraging outing. Sometimes, the nuts take a back stage to more medicinal roughage—other times, the birds and squirrels have beaten us to the punch. Either way, there are few things more rewarding than a cool, refreshing walk in an autumnal Virginia forest.
EAT WELL: MAKE IT QUICK WINTER/SPRING 2020
Redefine “Fast Food” with These Healthy, Local Options
Between holidays, homework and hectic schedules, it can be hard to maintain a balanced diet—especially while on the go. The good news? There are healthy, delicious food options available all throughout our fair city—and you don’t have to make reservations at these fast casual spots. Skip the drive thru and trust us; these tasty treats are worth the walk inside.
Crisp Crisp, now with a new menu, is the place in town for a made-to-order salad with fresh ingredients. Head to either of their two locations at lunchtime and be prepared for a line out the door. What you may not know is Crisp also serves made-from-scratch soups—perfect for chilly fall or winter days—to enjoy either alongside your salad or on their own. Some favorites are taco, black bean, and French onion. Pro tip: take your soup over the top with croutons, shredded cheese, and tortilla strips.
Tahini’s As the temperatures drop, nothing will warm you up more than a Mediterranean spiced chicken kebob from Tahini’s. Served over rice with your choice of fast casual fixings, this hearty and healthy meal sticks with you all day. If you’re craving something bubbly, try one of Tahini’s Stubborn Sodas made with no artificial sweeteners, colors or high fructose corn syrup. Customers also love the Chicken Shawarma salad (top).
Magnolia Foods By now, many of you know about Live Pure Smoothie Cubes (if not, check out the feature in the May/June 2019 issue of Lynchburg Living) but did you also know you can snag a fresh smoothie made with their products at Magnolia Foods on Rivermont Avenue? Grab one to take with you or stock up on the bags of cubes right there in the freezer section. They all taste like dessert (with no added sugar) and are loaded with superfoods.
Millie’s Living Cafe at Health Nut Nutrition Feel your sweet tooth kicking in? Stop by Millie’s Living Café at Health Nut Nutrition in Wyndhurst and grab a raw, organic, cold-pressed juice. Their juices are made with fresh ingredients to deliver a delicious combination of flavors— not to mention a huge punch of vitamins and minerals. Try the “Pineapple Zen” with jalapeño for an extra kick or the “Liver Lover” with apple, beets, carrots, and kale. I’m also a huge fan of their Dragon Bowl—it’s loaded with fresh fruit and superfoods.
Montana Plains Bakery Another delicious place to chow down on a hearty wrap is Montana Plains Bakery, also with two locations to choose from. Try the veggie whole wheat wrap stuffed with carrots, avocado, cucumber, hummus, and romaine. Loaded with protein and vitamins and fiber, this one is a win-win.
Corner Burger Head next door for a juicy (and better-for-you!) burger at Corner Burger. By using only grass-finished beef, their burgers have less total fat, saturated fat, cholesterol and calories, but they have more vitamins E and C, beta carotene, and omega 3 fatty acids, according to owner Kent Wood. They love using local purveyors and supporting the community so you can feel good about this one!
The Leaf Creative Salads If you find yourself near Cornerstone, pop in to The Leaf for one of their tasty salad combinations. They have a vast assortment of toppings such as grilled corn, roasted Brussels sprouts, sweet potatoes or bow tie pasta. Even better? Make your salad portable by turning it into a wrap.
T&E Catering Trying to stay away from gluten? Believe it or not Central Virginia has its very own completely gluten-free restaurant. Located in New London’s Poplar Forest Plaza, folks are flocking to T & E Catering for the pasta, sandwiches, and desserts… all of it GLUTEN FREE. The wings and dirty fries are the talk of the town and perfect to take on the go for a tailgate, picnic, or even just for staying in on a Friday night.
EAT WELL: A BETTER-FOR-YOU BRUNCH WINTER/SPRING 2020
There is no better way to celebrate a weekend morning run, hike or bike ride than with everyone’s favorite mid-morning meal that’s deliciously known as brunch. Instead of canceling out your hard work with grease and sugar, here is a healthy, hearty and super simple idea from Lynchburg Living contributor and local foodie Mikael Blido. He is known for his skills in the kitchen as well as his passion for eating clean.
BRUNCH MASHUP
Hull out the “meat” from a baked sweet potato and mash it with fork.
Smear the potato onto the middle of a plate.
In olive oil and butter, sauté half of a diced small onion or ¼ of a large onion with a diced sweet red pepper (or ½ of a red pepper and ½ of a yellow pepper for added color interest) and diced fresh portabella or button mushrooms (about four mushrooms). Add 1 teaspoon chopped parsley, a good pinch of kosher salt and fresh ground pepper to taste. Spoon a heap of the sautéed veggies over the warm potato mash.
Meanwhile cook the perfect sunny side up egg(s) in butter in a non-stick skillet and slide that onto the veggie potato pile. Dress with a sprig of parsley.
Add sliced avocado on the side for those who enjoy a bit of healthy fat.
EAT WELL: TO FAST OR NOT TO FAST WINTER/SPRING 2020
Lynchburg dietitian debunks intermittent fasting
I recently posted on social media inquiring about friends’ experiences with intermittent fasting. Having chalked the whole concept up to a fad used by celebrities and health gurus, I was floored by the responses I received. Not only had dozens of neighbors, former classmates and coworkers tried intermittent fasting, but many reaped major health benefits in the process. We reached out to Susan Williams, RD and fill-in dietitian at Liberty University, to learn more about the ins and outs of intermittent fasting.
Williams explains that intermittent fasting gained traction nearly seven years ago by virtue of two British journalists and has since adopted numerous methodologies centered around extended periods of fasting. “Intermittent fasting, simply put, is a diet where you eat normally some days and [eat] little to nothing the other days,” says Williams. “The 16-8 [method] involves eating only during an eight-hour window and fasting for the remaining 16 hours. The 5:2 [method] is where for two days a week you limit yourself to 500 calories if you’re female and 600 calories if you’re male, and [then eat normally] for the other five days. Lastly, Eat-Stop-Eat is a twist on intermittent fasting. You don’t eat at all for 24 hours two days per week and the other days you eat normally.”
The 16-8 intermittent fasting proved especially beneficial for Virginia-based Marine, Quinton Cookis. Cookis completed three cycles of intermittent fasting with the goal of avoiding weight gain while also upping his carb intake to maintain an intensive regimen of running and weightlifting. “With 16-8 fasting, coupled with healthy diet choices and sufficient time allocated to working out, I not only had no issue maintaining weight, but I was also losing weight seemingly without effort,” he says. “The results were visible by the end of the first week. [By then], my body adapted to the fasting cycle and was no longer hungry outside of the eight-hour eating window.”
For other athletes exploring intermittent fasting, Williams adds, “It is recommended that you exercise on eating days. There are windows of opportunity to refill the nutrient stores used up in exercise, so it is not recommended to do intense levels of exercise when there is not a meal after to refill these stores.” She also encourages novice fasters to be aware of the extreme hunger, headaches and decreased blood sugar levels that may result from fasting days.
Like most crash diets, intermittent fasting focuses on cutting calories to lose weight. Williams notes that fasting is likely more effective in the weight loss arena as it restricts caloric intake for just a few days a month rather than chronic calorie reduction. “Every body is different. [Physical results] depend on body type, genes, body weight at the start of the diet, exercise habits, etc.,” says Williams. “The recommendation for healthy weight loss is usually one pound per week.”
Regardless of your fasting goals, Williams strongly recommends seeking medical expertise before trying any variation of intermittent fasting. “If given the green light, then seek advice from a registered dietitian who can create a plan specifically tailored to your lifestyle and circumstances,” advises Williams.
Double Chocolate Cake
I have probably made this recipe over 100 times and it is my favorite cake in the world. The unique thing is that it calls for oil instead of butter, which makes for a more soft and moist cake. Recently I made a couple of minor tweaks (slightly less leavening and lower temp) that made it even better because it now bakes more evenly.
OVERVIEW Total: 1 hr 35 min Prep: 30 min Inactive: 30 min Cook: 35 min Yield: 12 servings
INGREDIENTS – CAKE Cooking spray, for greasing the pan 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cups cocoa powder (love Hershey’s Special Dark!) 1 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon salt (Diamond Crystal Kosher) 1 cup full fat buttermilk, shaken 1/2 cup vegetable oil (Canola is ok but Avocado oil is better for you) 2 large eggs 1 teaspoon vanilla extract 1 cup hot brewed coffee
INGREDIENTS – ICING 6 oz semisweet chocolate (Ghirardelli bar is great) 2 sticks unsalted butter (like Kerrigold) at room temp 1 large egg yolk 1 teaspoon vanilla extract 1 1/4 confectioners sugar, sifted
INSTRUCTIONS – CAKE Preheat the oven to 325 degrees. Grease two round 9” pans with cooking spray and line the bottom with rounds of parchment paper. Sift together flour, sugar, cocoa, baking soda, baking powder and salt by pushing through a fine mesh sieve with a spoon (to avoid lumps). Add flour mixture to the bowl of a stand mixer fitted with a paddle attachment.
In a second bowl, combine buttermilk, oil, eggs and vanilla; whisk to combine. With the mixer on low, add the wet ingredients into the dry ingredients and mix to combine, about 15 seconds. Add the hot coffee and mix until just combined.
Divide batter between pans and bake until a toothpick comes out clean, or about 35 minutes. Let cool for 10 minutes before using a butter knife to release cake from side, then turn out on cooling racks.
INSTRUCTIONS – ICING Chop chocolate and melt in heatproof bowl over simmering water. When smooth, set aside to let cool.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until it gets lighter in color, about 3 minutes. Add the egg yolk and vanilla and beat for another 2 minutes.
With the mixer on low, add the confectioners sugar—1/2 cup at a time (to avoid making a mess). Keep adding until fully incorporated. Spread icing immediately over cooled cake.
Crusty French Bread
This recipe makes a crusty loaf of French bread that is as beautifully rustic as it is delicious. It takes a bit of time, but it’s easy and there’s no demand for unusual ingredients. The only special piece of equipment you’ll need is a Dutch oven, such as a Lodge or Le Creuset.
OVERVIEW Total: 15 hrs 10 min Prep: 10 min Inactive: 14 hrs Cook: 1 hr Yield: 1 loaf
INGREDIENTS 3 cups all-purpose flour, plus more as needed (King Arthur – All Purpose) 1 1/2 teaspoon salt (Diamond Crystal Kosher) 1/4 teaspoon instant yeast (Saf Instant – Red) 1 1/2 cups water (bottled or filtered)
INSTRUCTIONS Mix flour, salt and yeast in a mixing bowl. Add 1 1/2 cups of water and mix until combined. The “dough” will be very sticky. Cover bowl with plastic wrap and leave for around 12-16 hours.
Flour your counter or baking board liberally and turn out the dough, fold it twice and let it rest for 15 minutes then shape into a rough ball. Use only as much flour as necessary for the dough not to stick to the counter. Put back in mixing bowl and let rise for 2 hours.
Preheat your oven to 450 degrees and put an empty 4-quart cast iron pot with lid inside (a.k.a. Dutch oven, like Lodge or Le Creuset).
When dough is ready, remove the cast iron pot from oven, take off lid and place the sticky, floury mess of a “loaf” into it, seam side up. Replace the lid and put back into oven. Bake covered for 30 minutes, then remove lid and bake for another 15 minutes. Finally, take bread out of pot and bake for another 15 minutes or until golden brown and delicious. Let cool completely on baking rack before serving.
Pro-Level Baking Made Easy
Unconventional recipes that yield amazing results
Photos by RJ GOODWIN
While I love spending time in the kitchen crafting creative, garden-to-table meals, I have a special passion for baking.
Like most beginners, I started out “by the book.”
But over the years, I started tweaking and adjusting my own recipes to bring them to perfection.
If you’re ready to stop following along on the cake box and take your baking skills to the next level, here are three of my favorite recipes that I know will impress your family and friends this holiday season.
Crusty French Bread (No-Knead) This recipe makes a crusty loaf of French bread that is as beautifully rustic as it is delicious. It takes a bit of time, but it’s easy and there’s no demand for unusual ingredients. The only special piece of equipment you’ll need is a Dutch oven, such as a Lodge or Le Creuset.
OVERVIEW Total: 15 hrs 10 min Prep: 10 min Inactive: 14 hrs Cook: 1 hr Yield: 1 loaf
INGREDIENTS 3 cups all-purpose flour, plus more as needed (King Arthur – All Purpose) 1 1/2 teaspoon salt (Diamond Crystal Kosher) 1/4 teaspoon instant yeast (Saf Instant – Red) 1 1/2 cups water (bottled or filtered)
INSTRUCTIONS Mix flour, salt and yeast in a mixing bowl. Add 1 1/2 cups of water and mix until combined. The “dough” will be very sticky. Cover bowl with plastic wrap and leave for around 12-16 hours.
Flour your counter or baking board liberally and turn out the dough, fold it twice and let it rest for 15 minutes then shape into a rough ball. Use only as much flour as necessary for the dough not to stick to the counter. Put back in mixing bowl and let rise for 2 hours.
Preheat your oven to 450 degrees and put an empty 4-quart cast iron pot with lid inside (a.k.a. Dutch oven, like Lodge or Le Creuset).
When dough is ready, remove the cast iron pot from oven, take off lid and place the sticky, floury mess of a “loaf” into it, seam side up. Replace the lid and put back into oven. Bake covered for 30 minutes, then remove lid and bake for another 15 minutes. Finally, take bread out of pot and bake for another 15 minutes or until golden brown and delicious. Let cool completely on baking rack before serving.
Buttery Sugar Cookies This is my go-to recipe for sugar cookies because they’re delicious and also because it doesn’t require softened butter; you can mix up this dough immediately. Rolling it out is super easy with the dough sandwiched between parchment sheets and chilled. Perfect for a holiday cookie swap!
INGREDIENTS – COOKIES 1 large egg 1 teaspoon vanilla extract 3/4 teaspoon salt 2 1/2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1 cup sugar 2 sticks butter, unsalted
INGREDIENTS – ICING 2 2/3 cups confectioners sugar 2 large egg whites 1/2 teaspoon vanilla extract 1/4 teaspoon salt
INSTRUCTIONS – COOKIES Whisk together egg, vanilla and salt in a bowl and set aside. In a second bowl, whisk together flour, baking soda and baking powder.
Process the sugar in food processor until finely ground, about 30 seconds (6 pulses). Add butter and process for another 30 seconds, or until no large pieces of butter are visible. Add egg mixture and process for 10 seconds, or until dough comes together.
Turn out the crumbly dough onto your counter or a baking board and knead for a few seconds until it comes together. Split dough in half. Put the first half in-between two sheets of parchment and roll out until 1/8 of an inch thick, or roughly 7×9 inches. Repeat with second half. Place both dough halves with parchment on a baking sheet in your fridge for 90 minutes or longer to firm up.
Pre-heat your oven to 300 degrees. Line two cookie sheets with parchment. Retrieve one dough sheet and gently peel off top paper, put the paper back and flip—then peel off the second layer the same way. You should now have an exposed sheet of solid dough that is not stuck to the bottom parchment.
Cut out cookies using your favorite cookie cutters and transfer to parchment covered baking sheet. Bake until cookies are just starting to brown, or about 12-15 minutes. Allow to cool for 5 minutes and transfer to wire rack.
INSTRUCTIONS – ICING Using a stand mixer, whip all ingredients on high until glossy, soft peaks form, or 3-4 minutes. Spread icing onto completely cooled cookies. Let dry completely before serving or storing, or about 45 minutes. Enjoy!
Double Chocolate Cake I have probably made this recipe over 100 times and it is my favorite cake in the world. The unique thing is that it calls for oil instead of butter, which makes for a more soft and moist cake. Recently I made a couple of minor tweaks (slightly less leavening and lower temp) that made it even better because it now bakes more evenly.
OVERVIEW Total: 1 hr 35 min Prep: 30 min Inactive: 30 min Cook: 35 min Yield: 12 servings
INGREDIENTS – CAKE Cooking spray, for greasing the pan 1 3/4 cups all-purpose flour 2 cups sugar 3/4 cups cocoa powder (love Hershey’s Special Dark!) 1 3/4 teaspoon baking soda 3/4 teaspoon baking powder 1 teaspoon salt (Diamond Crystal Kosher) 1 cup full fat buttermilk, shaken 1/2 cup vegetable oil (Canola is ok but Avocado oil is better for you) 2 large eggs 1 teaspoon vanilla extract 1 cup hot brewed coffee
INGREDIENTS – ICING 6 oz semisweet chocolate (Ghirardelli bar is great) 2 sticks unsalted butter (like Kerrigold) at room temp 1 large egg yolk 1 teaspoon vanilla extract 1 1/4 confectioners sugar, sifted
INSTRUCTIONS – CAKE Preheat the oven to 325 degrees. Grease two round 9” pans with cooking spray and line the bottom with rounds of parchment paper. Sift together flour, sugar, cocoa, baking soda, baking powder and salt by pushing through a fine mesh sieve with a spoon (to avoid lumps). Add flour mixture to the bowl of a stand mixer fitted with a paddle attachment.
In a second bowl, combine buttermilk, oil, eggs and vanilla; whisk to combine. With the mixer on low, add the wet ingredients into the dry ingredients and mix to combine, about 15 seconds. Add the hot coffee and mix until just combined.
Divide batter between pans and bake until a toothpick comes out clean, or about 35 minutes. Let cool for 10 minutes before using a butter knife to release cake from side, then turn out on cooling racks.
INSTRUCTIONS – ICING Chop chocolate and melt in heatproof bowl over simmering water. When smooth, set aside to let cool.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until it gets lighter in color, about 3 minutes. Add the egg yolk and vanilla and beat for another 2 minutes.
With the mixer on low, add the confectioners sugar—1/2 cup at a time (to avoid making a mess). Keep adding until fully incorporated. Spread icing immediately over cooled cake.
From Belgium to Bedford County
Step away from the toaster and stop by Waffle Mania for fresh, breakfast-inspired delights
By Shelley Basinger | Photography by RJ GOODWIN
As a mom of three boys, Susan Merkle—owner of the new Waffle Mania food truck in Forest— is accustomed to making sure everyone is fed and happy. “They are always hungry!” she laughs referring to her sons, now ages 17, 20 and 24.
Aside from eating (especially chocolate, a family favorite), her boys also love to ski—a family tradition. Susan grew up skiing in northern Wisconsin and met her husband on the slopes of upper Michigan.
Since the boys were little, the family has traveled to fantastic ski resorts across the country—from Colorado to West Virginia. At a slope in the Lake Tahoe area, they were introduced to something that could satisfy their sweet tooth—and fill up those hungry boys at the same time.
“When we were out skiing, sometimes we would find these niche markets of Belgian waffles, the real sugar waffles,” she says.
“We would smell them from the chair lift and just had to have them. We made it our mission to find them when traveling!”
More recently, they had the idea to bring the unique dish to Central Virginia. First, though, they had to figure out how to make them.
“In Belgium, they use a dough. They don’t make waffles with a batter,” she explains.
Hailing from the town of Liege, Belgian Sugar Waffles are made with a yeast-based brioche dough studded with special pearl nibs of sugar. “When the dough hits the cast iron, it carmelizes. So you get this crunch on the outside but the inside is soft and chewy,” Susan says.
After checking that off their list, the Merkles did some quick research and determined a food truck was their best avenue for distribution. The rest was a family effort. Susan’s husband played a big role in finishing out the truck; the boys helped create the menu and name each dish. (For example, a popular dish is Da Bomb, a Belgian Sugar Waffle topped with vanilla ice cream, hot fudge, peanuts and lots more. “That’s such a boy name,” Susan jokes.)
Susan—who has a chocolatier, marketing and information technology background—says they’ve had all hands on deck since opening the truck in June. “It’s been a lot of work… even more work than I realized!” she says. Aside from working the truck, she designed their website, maintains an up-to-date calendar of where they are, and utilizes an email list for customers.
She thanks a partnership with Carol’s Place Restaurant for their consistent presence. You’ll usually find the bright yellow food truck parked there. Another huge perk—customers can enjoy their waffles at a couple of tables beside the truck or head inside to the enclosed patio at Carol’s Place. It’s already been a spot for family gatherings and birthday parties, she says; customers can enjoy their food without worrying about wind, rain or extreme temperatures.
The Waffle Mania food truck also travels to local events; on Sundays, you’ll find them at Apocalypse Ale Works for the brewery’s Sunday Funday.
Aside from Da Bomb, Susan says customers are loving their Fruit Mania (topped with bananas, strawberries, chocolate fudge and powdered sugar) and the seasonal Apple Fest (topped with a warm apple spice mix and whipped cream).
They’ve also added a savory Southern dish to the menu: Chicken-n-Waffles combines their classic Belgian Sugar Waffle with chicken tenders, maple syrup, glazed walnuts and strawberries. Availability varies—Susan says that’s because they quickly sell out when it’s offered!
With only a few months under their belt, Susan says they are happy just getting into a groove. With an indoor eating space option and a versatile menu that can be enjoyed from summer (with ice cream) through the winter (with coffee), she believes their future is bright.
“People keep asking me if I’m going to have another truck, start a franchise,” she says. “Let’s just see how this goes for now. We are having so much fun.”
