What food is celebrated on April 27th? It’s National Devil Dog Day!

Drake’s Bakeries, originally known as Drake’s Cakes, introduced the Devil Dog—essentially a whoopie pie shaped like a hot dog—in 1926. The two layers of devil’s food cake filled with cream really took off.

> In addition to a recipe for homemade devil dogs, below, check out the recipe for Mini Garden Cakes (photo #2).

> The history of devil’s food cake.

> The history of cake.

> The different types of cakes: a photo glossary.
 
 
We’ll pay tribute to the snack cake shortly.

But the real story begins with U.S. Marines.
 
 
THE HISTORY OF DEVIL DOGS

Thanks to the article, “Bulldog Mascots in the Marine Corps” by Ellen Guillemette, a historian at the Marine Corps Recruit Depot Museum Foundation.

During the fierce and tenacious fighting of the Marines at Belleau Wood during World War I, the Germans began to call their opponents “Teufel-Hunden,” which translates to Devil Dogs.

Teufel Hunden were wild, ferocious, and vicious mountain dogs of Bavarian folklore.

The sobriquet stuck among the Marines, who used the English translation.

It wasn’t long before a recruiting poster painted by Charles B. Falls appeared, showing a dachshund wearing a spiked helmet and Iron Cross. The dog was running away from an English bulldog wearing a helmet with the globe and anchor insignia on it (photo #5).

You can order a copy from Fine Art America.

The poster also inspired Drakes Cakes to make a devil’s food snack cake. More about that in a minute.
 
 
THE MARINES CREATE A DEVIL DOG MASCOT

Charles B. Falls’ recruiting poster led the Marines to select the bulldog as their mascot.

The first mascot bulldog was named “Jiggs” after a popular personality in the cartoon strip “Jiggs and Maggie.”

Jiggs (photo #6) “enlisted” in the Marine Corps on October 7, 1922 and was issued a service record book, a custom already in effect for mascots in the U.S. Navy and Marine Corps.

General Smedley D. Butler* (photo #6) himself signed Jiggs’ enlistment papers and appointed him a sergeant major. Jiggs received worldwide recognition, appeared at all sporting events where Marines played, and everywhere else that his presence might draw public attention and enhance the morale and spirit of Marines.

Many Marine Corps athletic teams were called the “Fighting Bulldogs.”

Sergeant Major Jiggs’ death, on January 9, 1927, was mourned throughout the Corps. His satin-lined coffin lay in state in a hangar at Quantico, surrounded by flowers from hundreds of admirers. He was interred with full military honors.

Former heavyweight boxing champion, James J. “Gene” Tunney, who had served with the Marines in France, donated his English bulldog, to become the next mascot. The dog, which was renamed Jiggs II, died in 1928.

During the 1930s, 1940s, and early 1950s mascots were all named “Smedley,” a tribute to Major General Butler. But towards the end of the 1950s, when the last Smedley passed, there was a new dog in town.

On July 5, 1957, Chesty I made his debut at Marine Corps Barracks, Washington, D.C., beginning a new dynasty.

Over the years, numerous English bulldogs have faithfully served at the Barracks, some receiving formal burial honors within the Barracks’ hallowed grounds.

The current “Chesty” dynasty honors the most famous Marine, Lt. Gen. Lewis B. “Chesty” Puller Jr (1798-1971).

During the Jiggs era, in August 1918, Chesty Puller dropped out of the Virginia Military Institute to enlisted in the Marines. He redeployed to Nicaragua after a brief stint in the U.S., and would serve in China before World War II.

Puller served at Guadalcanal, in Korea, and earned five Navy Crosses over his career, becoming the most decorated marine in the history of the corps. His leadership, daring and bravado during World War II and the Korean War would make him one of the most legendary Marines who ever wore the uniform.

We thank all Marines and all American troops for their service.
 
 
NATIONAL DEVIL DOG DAY BECOMES A HOLIDAY

It was not the marines, but Sean Alexander Sobel who founded National Devil Dog Day in 2017.

His grandfather, Howard Leslie Sobel, introduced Devil Dogs to the family when Sobel was a child, Sean wanted to share the history of the snack.

In 2017, Sobel created the holiday, which was first celebrated in 1918.

Coincidentally, also in 2017 Drake’s introduced Fudge Dipped Devil Dogs (photos #3 and #4) [source].

By the way, we’ve been unable to locate Sean Alexander Sobel online, so we don’t know anything more about him: where he lives, what he does, how he made the holiday happen, etc. If you know, gives us a shout.

Now, are you ready to bake some Devil Dogs?
 
 
RECIPE: HOMEMADE DEVIL DOGS

Unlike the commercial version, this recipe is all natural. You’ll taste a big difference.

In fact, for fun, taste your homemade Devil Dog next to the store-bought version.

You can also turn this recipe into ice cream sandwiches. Instead of making the filling, use softened vanilla ice cream and place the completed sandwiches in the freezer.

Thanks to Dying For Chocolate for the recipe.
 
Ingredients For The Cake

 
Ingredients For The Filling

 
Preparation
 
1. MAKE the cake. Preheat the oven to 400°F. In medium bowl with electric beaters, blend together the egg, shortening, and sugar. Continue to beat while adding the milk and vanilla.

2. SIFT together in another bowl the remaining cake ingredients: flour, cocoa, salt, and baking powder.

3. SPOON onto a lightly greased cookie sheet tablespoons of batter, creating strips about 4 inches long and 1 inch wide. Bake for 5-6 minutes until done. Cool.

4. MAKE the filling: Put the butter in the bowl of stand mixer fitted with the whisk attachment. Cream until fluffy (about 4 minutes).

5. ADD the confectioners sugar, marshmallow cream, and vanilla and continue mixing on low speed until combined, fluffy, and smooth (about 2 minutes).

[1] An iconic American snack cake, Devil Dogs (photos # 1, #3, #4, #6, #7, #8 © Drake’s Cakes | McKee Foods Corporation).

[2] How do you turn devil dogs into these mini “garden cakes?” Here’s the recipe, created by Party Pinching (photo © Party Pinching).

[3] A newer addition: Fudge Dipped Devil Dogs.

[4] Fudge Dipped Devil Dogs and milk.

[5] The original Devil Dogs: a Marines recruiting poster from World War I. You can buy the poster here (photo © Fine Art America).

[6] Marines Major General Smedley D. Butler with Jiggs, the first mascot “devil dog” (photo © Marine Corps History Division Archives).

[6] Devil Dogs for dessert?

[7] Exactly!

[8] The sun sets on National Devil Dog Day.

7. COVER and chill for at least 1 hour before serving. The cakes will keep in refrigerator, covered, for up to 5 days and can be frozen for 2 months.
 
 
> Here’s a more sophisticated recipe from Serious Eats.
 
 
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*During his 34-year career, Major General Smedley Darlington Butler, nicknamed the Maverick Marine, fought in the Philippine–American War, the Boxer Rebellion, the Mexican Revolution, World War I, and the Banana Wars. (The Banana Wars comprised a series of conflicts that consisted of military occupation, police action, and intervention by the U.S. in Central America and the Caribbean following the end of the Spanish–American War.)
 
 
 

[1] Try Starbucks At Home limited-edition spring flavors (photo © Custom Mug Cup).

[2] Spring Day Blend is our new every day coffee (photos #2, #3, #4, and #5 © Starbucks).

[3] A sweet treat: Brown Sugar Cinnamon.

[4] Coconut lovers will delight in Toasted Coconut Mocha.

[5] Brown Sugar Cinnamon Cold Brew with Oatmilk Ice. The recipe is below.

While there’s a Starbucks cafe on the next block, we keep a big supply of K-cups at home for instant gratification. It’s our first cup of coffee in the morning.

If you like to make your coffee at home in the morning (or any other time), Starbucks At Home presents three limited edition springtime flavors in ground and K-cups…plus one Cold Brew.

Let’s take a look. But first:

> The history of coffee.

> The different types of coffee.
 
 
NOW: BREW A CUP OF SPRINGTIME!

Spring Day Blend

This wonderfully balanced and smooth medium-roast coffee (astute palates will find notes of dusted cocoa and dried fruit) was a hit with us. We’re buying more while it’s still on the shelves. It’s a great all-purpose coffee whether drunk black or with milk and sweetener.

It’s available in K-cups and ground.

We like it so much that Spring Day Blend will hopefully become our year-round blend. The only challenge? It will sell out, so we need to figure out where to put a dozen boxes of K-cups in our little New York City kitchen.
 
 
Brown Sugar Cinnamon

This year marks the debut of the a brand-new flavor: Starbucks® Brown Sugar Cinnamon, in Cold Brew concentrate, K-Cup pods, and Ground.

It was inspired by a Starbucks café favorite, that’s delicious hot or iced. Check out the recipe below for Brown Sugar Cinnamon Cold Brew with Oatmilk Ice.
 
 
Toasted Coconut Mocha

We must admit a fondness for Toasted Coconut Mocha flavored coffee, available in K-Cup® pods and Ground.

We first tried last year, and purchased extra boxes to last us—so we thought. But we ran out, so this year we’re buying even more this year.
 
 
GET YOUR SPRING STARBUCKS

Head to Amazon, Target, Walmart, or your favorite retailer.

For more information, head to AtHome.Starbucks.com.
 
 
BROWN SUGAR CINNAMON COLD BREW WITH SPICED OATMILK ICE

Elevate a glass of cold brew with sweet-and-spiced oatmilk ice cubes, in a glass of new Starbucks® Brown Sugar Cinnamon Cold Brew (photo #5).

It takes just 3 minutes, plus 4 hours to freeze the ice cubes.

If you prefer dairy milk, use whole milk cow’s milk (or use a different non-dairy milk).

Ingredients Per Glass

 
Plus:

 
Preparation

1. MAKE the oatmilk ice cubes: In a measuring cup with a spout, combine the oatmilk, brown sugar, and cinnamon. Stir until sugar dissolves.

2. POUR the oatmilk mixture into ice cube trays. Freeze until solid—usually 3–4 hours.

3. PREPARE the cold brew by combining concentrate and water. Chill.

4. ASSEMBLE: Fill a tall glass with oatmilk ice cubes to a half-inch below the rim. Pour in the chilled cold brew to a half-inch below the rim. Top with oatmilk to taste.

[1] Small squeeze bottles fit into your pocket and can be added to your drink discretely (photos #1 and #2 © Drop It Wine).

[2] Add a drop or two to your beer.

[3] Drop It also works with sparkling wines (photo © Champagne Bureau | Facebook).

Are you a wine drinker with a sulfite allergy? Since 1988, the FDA has required the addition of sulfites to wine produced in the U.S. as a preservative? They’re used in beer also.

 
But, some people get headaches or other side effects from sulfites, including allergy-like reactions such as hives, reddening of the face, wheezing in people with asthma, congestion for those who suffer from hay fever.
 
 
SOLUTION: DROP IT® & DROP FOR YOUR HOPS®

Just add a few drops from the pocket-sized squeeze bottle to your glass of wine or beer, swirl for 20 seconds, and enjoy a pleasant experience. The small bottle is discreet, so no one needs to know except you.

 
Neither will alter the taste of the wine or beer.
 
 
GET YOUR DROP IT & DROP FOR YOUR HOPS

The brand is available on Amazon.
 
 
MORE TO PERUSE

> The different types of beer.

> The history of beer.

> The history of wine.
 
 
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*Food grade hydrogen peroxide, yellow pea powder, and distilled water; no artificial sweeteners, flavors, or colors; vegan friendly.

Attention home cooks: Do you have a jar of sour salt?

Sour Salt is the secret weapon of chefs and home cooks alike, says Pereg Gourmet Spices.

The jar gives you the power of pure citric acid (also called citric salt), ready to brighten, balance, and boost the flavors in all your favorite dishes.

This all-natural flavor enhancer is commonly used as a substitute for a squeeze of fresh lemon juice, providing a tart, piquant flavor with only a few grains of the salt.

It’s a natural acidic ingredient found in all citrus fruits, including lemons, limes, and oranges.

Sour Salt isn’t just about pucker power. More than just sour, it adds a delightful tang that awakens the taste buds and elevates other flavors in foods and beverages.

Sour salt is a common substance used to add flavor to food products, from canned items to fresh sausages to Picholine olives to soft drinks.

It’s also used as a salt substitute by people on low-sodium diets.
 
 
HOW TO USE SOUR SALT

Create a flavor explosion and unleash the tang in everything from borscht to pickles to lemon cheesecake!

Use just a sprinkle adds a boost:

 
It’s a wonderful product to have in the kitchen!

(And tuck this away for holiday season: It’s a great stocking stuffer for home cooks.)
 
 
GET YOUR SOUR SALT

Head to Pereg-Gourmet.com.

There’s even a version that’s kosher for Passover.

All Pereg products are certified OU Kosher.
 
 
MORE TO PERUSE

> The different types of salt.

> The history of salt.

> The history of lemons.

> The different types of lemons.

[1] Sour salt is an asset in the kitchen (photos #1 and #2 © Pereg.

[2] A dish of sour salt. Keep it with the salt and pepper for anyone who wants a pinch of tang.

[3] Add zip to mac and cheese sauce (photo © Kraft).

[4] Deepen the flavor of your guacamole (photo © Good Eggs).

[1] Classic peach cobbler with sugar-topped biscuits (photos #1, #3, #4, and #5 © King Arthur Baking).

[2] When peaches are out of season, you can use frozen peaches or substitute fresh mango (photo © Good Eggs).

[3] Always use pure vanilla extract. Imitation vanilla extract (vanillin) is less expensive, and tastes it (think of imitation maple syrup).

[4] You can use pastry flour or all-purpose flour.

[5] Coarse sparkling sugar, a garnish for cookies and other baked goods. See the different types of sugar.

April 13th is National Peach Cobbler Day. Yes, you can make peach cobbler from frozen peaches—which is what you’d have to do right now, because peaches are summer fruits.

If you use frozen peaches, be sure they’re thawed and at room temperature.

> The history of peaches.

> The history of cobbler.

> The difference between cobbler, crumble, crisp, betty, buckle, grunt, pandowdy, slump, and other baked fruit dishes.

> The different types of pies and pastries: a photo glossary.
 
 
RECIPE: CLASSIC PEACH COBBLER

Prep time is 15 minutes and bake time is 45 to 50 minutes.

Thanks to King Arthur Baking for this recipe. Another tip from King Arthur:

> How to peel peaches without a knife.

 
Ingredients For 12 Servings

For The Filling

 
For The Topping

 
Preparation
 
1. PREHEAT the oven to 350°F. Lightly grease two 9″ round pans.

2. MAKE the filling: Combine all the filling ingredients, and spoon the peach filling into the prepared pan.

3. MAKE the topping: Whisk or sift together the flour, salt, baking powder, and sugar.

4. STIR in enough heavy cream to moisten the dough thoroughly. You’ll probably use about 1 cup in the summer, 1-1/4 cups in the winter, and 1 cup + 2 tablespoons at the turn of the seasons. You want to be able to gather the dough together, squeeze it, and have it hang together, without dry bits falling off.

5. PAT the dough into a lightly greased 9″ round pan. Use a 2″ round biscuit cutter to cut as many biscuits as you can, leaving them in the pan.

6. TURN the pan over onto a lightly greased or lightly floured surface, rapping it a few times to make the dough fall out. Lift off the pan, pick up the cut biscuits, and space them atop the peach filling. You’ll have leftover biscuit dough, which you can shape into additional biscuits to bake in that same pan, if desired, when the cobbler is finished.

7. BRUSH the biscuits with milk or butter, and sprinkle with coarse white sparkling sugar.

8. BAKE the cobbler for 45 to 50 minutes, until the filling is bubbly and the biscuits are golden brown.

9. REMOVE the cobbler from the oven, and let it rest at room temperature for about 20 to 30 minutes before serving. This allows the filling to set somewhat. Don’t worry, it will still be warm when you serve it.

10. SCOOP the cobbler into serving dishes, including a biscuit with each serving. Top with vanilla ice cream or whipped cream, if desired.
 
 
MORE COBBLER & RELATED RECIPES

 
 
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*King Arthur Baking’s Pie Filling Enhancer is a combination of extra-fine sugar, thickener, and ascorbic acid. It both improves the flavor of the fruit, and provides the necessary thickening. Replace it with 2 tablespoons of cornstarch mixed with the sugar before adding to the fruit, if desired. If you make this substitution, increase the sugar in the recipe to 3/4 cup.