It’s strange how a food can symbolize so much more than just food. We attach people, events and emotions to foods and smells to anchor us to our history. The combination of pecans, coconut, chocolate and caramel is one such anchor for me.
My father and I shared our birthdays for forty-nine years until he passed away a month before my 50th and his 92th birthday. We always enjoyed my mom’s German chocolate cake together in celebration of our births and our mutual history. My grandmother and aunts had started the tradition long before my dad married my mother and he shared his tradition with me through “our” cake. Even if we didn’t live in the same city we would have German chocolate cake together. I would send him a cake or ask my aunt to make one and I would call him so we could share a piece.
In my grief, I can’t bring myself to eat German chocolate cake without him, but I still love the flavor explosion of pecans, chocolate, coconut and caramel. So here’s a healing step, Daddy. I’m letting a little more grief go and continuing the tradition with a modern twist on “our” cake.
Do you have a deeply held food tradition? Please share it with us.
I’m taking my dessert to Fiesta Friday to show my peeps that I have sugar occassionally in my cabinets and I know how to use it. Go see this weeks amazing recipes at The Novice Gardener with much thanks to hosts Angie and Hilda.
German Chocolate Cheesecake Cups, Reduced Fat
8 oz lowfat cream cheese
5 oz vanilla nonfat Greek yogurt, I used Chobani
1 teaspoon vanilla
1/4 cup sugar or equivalent sugar substitute
2 egg whites
1 tablespoon flour
1/2 cup mini chocolate chips
5 chocolate graham crackers
1 tablespoon melted butter
Unsweetened toasted coconut shreds
Caramel (I used fat free carmel ice cream topping)
Mini chocolate chips
1. Crumble graham crackers into small pieces into a food processor. Process until finely crumbled. Had melted butter and combine until crumbs hold together. Press 1-2 tablespoons of crust into cupcake cups. I used silicon cups.
2. Combine all cheesecake ingredients except mini chocolate chips and process in food processor until combined. Fold mini chocolate chips into cheese mixture. Pour cheese mixture into baking cups and top with some of the coconut and and pecans. Bake for 30 minutes at 350 degrees F. When cooled add more toppings and drizzle with carmel.
Share with someone you love and start a tradition.