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Happy birthday Mom. Remember the day I had you posing with the cacao pod? Well you’re about to get a taste of Kapahi grown cacao from this very yard.
With some luck and excellent postal service, you’ll be picking carmel out of your dentures on your birthday.
I’ve made these before and believe this version of the Mexican Style Pecan Chocolate Square is the best yet.
We gave the cacao seeds to Dan, who gave them to a guy on the Westside, who processed the cacao into chocolate, who gave the bar back to Dan, who returned it to us, (take a breath), and then, I grated the chocolate to sprinkle on the cinnamon shortbread crust —
…layered with a carmel I made with Suzie’s bees’ honey. (We call it Ohh Honey, after her business Ohana Home Health.)
There must be a nursery rhyme in here somewhere.
You made every birthday special Mom. On my birthday morning, with eyes still shut, I’d stretch my toes to the end of my twin bed, feeling for the weight of presents and the crinkle of wrapping paper. During the night you’d have slipped in to place three gifts at the foot of my bed.
Thanks too for my love of baking. Dinner at our house was never complete without a dessert. Three stand out as mainstays on the menu: Nana’s coconut squares, a carrot cake with orange cream cheese frosting, and that yellow poppy seed cake you’d drizzle with a lemony glaze. I cherish these memories.
This recipe is from Fine Cooking, Chocolate, the epitome of all things chocolate.
I am not able to locate this collection for sale online, but I did include the link to the recipe. If FC ever reprints it I urge readers to pick up a copy. I’ve made about a dozen of the recipes ranging from a Guinness Cake to Mocha Cinnamon cookies and all have delivered.
I love you Mom. Wish I were there. Maybe next year you’ll be here. xoxoxo