Category: desserts

Another year older (and deeper in debt) …plus donuts.

Happy birthday to me! So, I am officially 34 years old! Holy balls. Time fucking flies, man. All you youngin’s out there, take heed. The years begin to move by so quickly you won’t have time to even comprehend it. Yes- another year has passed, and what a year it was! As the song says “Another year (day) older and deeper in debt…”

We faced illness and overcame it. We got married, and we bought a house. Here’s Lola (one of my favorite birthday gifts ever) at home, in her natural habitat: the kitchen.

Lola the mixer, at home.(Painting by the lovely and talented Mrs. Christine Comis-Villareal)

 

Lots of things can happen in one year, clearly. Lots of good, maybe some bad. But it all balances out in the end. I decided to skip the “Life List” this year, because honestly? After all the bullshit this year I’m just glad to be here- literally and figuratively. I’m thankful for so many things & people, thankful that I’m healthy and here to celebrate another birthday.

I’m also thankful for donuts.

Baked chocolate donuts with pink icing!

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Triple stone-fruit breakfast crisp.

What’s better than one type of stone fruit? Three.

Triple variety stone fruit breakfast crisp.

I know you all know that I’ve had cherries out the yin yang lately. You’re probably like “Enough with the cherries, biatch.” But dudes. I got so many from the Washington State Fruit Commission and Rainier Fruit Company, that after making green tea & jasmine cherry jam and cherries in syrup and even after making Pimm’s cherry pies and plain ol’ cherry sauce (that recipe is coming), I STILL had some left! I froze a bunch that were nearing death to use at a later date, and THEN I got a new shipment of peaches (& nectarines) from Washington State… and later that night I saw some beautiful Italian plums in the market, and I knew what their ultimate fate would be.

A fresh, bright stone fruit breakfast crisp. Oats & brown sugar & nutmeg, oh my.

Triple stone fruit breakfast crisp.

To be clear: it’s actually just a regular ol’ fruit crisp. I just decided since I had a whole lot of Chobani vanilla yogurt that it would make an excellent breakfast crisp. So I upped the oats a little. You know, oats. Oatmeal. Breakfast.

Whatever.

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Mini cherry Pimm’s pies.

Mini cherry pies with Pimm's liqueur.

I told you. I have had a lot of cherries. I received an amazingly large shipment of beautiful Northwest cherries from Rainier Fruit Co, and while I used most of them for canning and preserving, there were a decent amount that got too soft or weren’t right for that purpose. And that’s okay- it happens! They were excellent for eating fresh right out of the bag. But I needed to bake.

You know how that is. When you just have to bake something, even if it is 90º?

Well, yeah. That happens to me, anyway. So I decided to bake up some mini cherry pies… with a twist: I added some Pimm’s No. 1 Cup to them.

Pimm's cherry pies.

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If you like pina colada… cake.

Pina colada bundt cake!

And now for something completely different! Pina colada cake!

I know, random. I got tired of all the fruity stuff going on around here, guys. I needed to bake something that wasn’t a fruit tart. I’m serious. I love making jams and baking pies and tarts, but I’m really just biding my time waiting for #pickleseason and looking for opportunities to make cupcakes.

Or cakes.

So when my dad informed me he wasn’t going to pick a dessert for Father’s Day, he was going to leave it up to me, I immediately thought: cake. Then Jay came up with this genius idea. GENIUS. Totally genius. Except of course we were not the first ones to think of such a thing.

Pina colada bundt cake.

I found an excellent recipe and adapted it just a liiiiiittle teeny bit to suit me. And it was amazing. AMAZING. I even busted out my large Wilton bundt pan for this!

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Blueberry lemon lovin’.

This is a recipe I’ve made quite a few times, except I’ve never changed it up before. It’s actually a favorite of mine, especially in the summer. Lemon is super refreshing and summery tasting, and this is a pretty simple recipe to throw together quickly before a party/barbecue.

I found myself with a pint of blueberries & I thought, I should really use them for something before they go bad. I actually had no idea what that something would be until the very morning of a family get-together I was having. About 6 hours before our families were due to arrive, I just decided, hey! Lemon + blueberry. That works! And I pulled out this ol’ recipe.

Blueberry lemon cakes with lemon glaze!

It’s actually a Starbucks lemon loaf knockoff recipe I found ages ago on the internet. I’ve since made it so many times however it’s been maybe 6 years since I’ve had the Starbucks version. So long that I can’t really honestly remember if this one does indeed taste like the Starbucks one; but I said it did once so I believe it.

The best thing abut recipes like this- and I say this all the time- is that its totally customizable. Once you make it, you begin to think of what else you can do with it. This particular lemon-y flavor lends itself beautifully to fresh berries.

Which makes it great for summer!

Lemon cakes, with or without blueberries, with a lemon glaze.

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Cherries in the snow- uh, syrup.

Cherries in a light almond-y syrup. #sweetpreservation

Remember that Revlon lipstick, Cherries in the Snow? I believe they still make it. I remember as a kid my mom wore it, and I loved the name. What a great name for a lipstick. It was one of their best sellers for many, many years by the time I came along. Anyway… I always think of that lipstick when I see cherries, so it was more than a great name, it was great marketing!

This post isn’t really about Revlon or makeup or anything related to it at all, actually. It is, however, about cherries. Sweet, perfect cherries from the Rainier Fruit Company. And of course, part 1 (part 1… yes, there will be more) of what I did with them!

Rainier Company cherries! #sweetpreservation

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Flourless chocolate… messiness.

Flourless chocolate cake.

I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.

Flourless chocolate cake.

Maybe this time I should have!

I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?

Flourless chocolate cake.

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