Category: desserts

Baby bundts.

A gift! (side note: look at the baby whisk!)

 

This post has nothing to do with babies. Not human ones. It has to do with another kind of baby: bundt cakes.

Did I mention I was getting married? Yep. No, no… really. Seriously. I’m actually actively planning a wedding. CRAZY, right? For someone who never wanted or thought she’d get married and who’s been engaged for almost two years it seems strange. But it’s true. And when you announce this fact, similar to when you announce the engagement, you end up with a few surprises showing up at your door, gift wrapped very sweetly from gorgeous houseware stores. The other day I got another one of these beautiful boxes, and I almost hated to even open it. Almost.

Pistachio mini bundt cakes.

Inside were a set of bakeware from Williams-Sonoma, and two Silpats. Right off of our registry. From my lovely Matron of Honor & her husband. So sweet! We’re spoiled. One of the baking pans was a Nordic-Ware mini bundt pan, which I had wanted forever. No really. ForEVER.

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Black bottom, a new rhythm.

I love pie plates. Whenever I see one, I’m drawn to it. Big ones, small ones, ruffled ones, plain ones. I love them all. I don’t even make pie that often, but for whatever reason I just love ‘em. I don’t have all that many… maybe 6 or 7. But I just adore them. And really, when one has so many cute pie plates, they ought to be making more pies, amirite?

However pies are usually not my bag. I can make them just fine, but the crust is a pain in my ass & I’m always paranoid that the filling won’t set. I’m more comfortable with cakes than pies.

Black bottom oatmeal pie from a recipe by Four and Twenty Blackbirds pie shop.

Every once in a  while, though, a pie recipe crosses my path and I think “Holy crap that sounds good.” This is one of those. Truth be told most of the pie recipes from Four & Twenty Blackbirds are those kinda pies. Like that salty honey pie.

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Toasted walnut maple cupcakes… with a maple rye whiskey butter glaze.

Toasted walnut maple cupcakes with a glaze made from Tap 357 maple rye whiskey.

For some reason, I always associate the maple-y flavors with fall. Maybe because that’s when maple syrup is tapped? Maybe because it goes great with pumpkin & cinnamon & nutmeg- all fall/winter flavors. Who knows. And even though it isn’t “fall” yet, the kids are back at school, the stores are shoving Halloween & Thanksgiving stuff in your face, and- like me- you probably have baking season fever. It’s a real thing, I swear.

So… here’s a cure.

No, not having a drink. Making cupcakes! Maple cupcakes. With an extra oomph: a maple glaze using maple syrup, maple rye, and butter.

It’s that time of year when it’s maybe SLIGHTLY (I emphasize slightly) more comfortable for baking, or having the oven on. Maybe if you’re lucky, the humidity is down too. The windows can perhaps be open during the day, as opposed to the constant hum of the air conditioner. Either way, it’s just that time. The time when I transition from canning my ass off to baking. It’s a slow transition, granted- especially when my garden is still in full swing & I’m wearing shorts. But it’s starting.

The smell of autumn isn’t far away.

Which means that it’s time to get started baking again, forreals.

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Grilled peaches with ricotta cream & honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

Washington State Stone Fruit peaches- canning season 2014! (click through for recipe for mint julep peaches) #sweetpreservation

Those beautiful fresh summer peaches get soft very quickly, so you’ve gotta use ‘em ASAP. And what better way to cook a summer fruit than on summer’s ultimate cooking method… the grill!

Yep. That’s right. Plop them right on that grill! When they’re very soft & ultra-ripe all you need to do is grill them until they get grill marks. What I did was I brushed them with honey first, so the honey kind of caramelized on them when they cooked.

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Sweet cherry cream pie for the 4th of July.

There really isn’t anything prettier in the summer (in the U.S.) than seeing Old Glory flying proudly. Even better when accompanied by the sound of fireworks popping in the sky & the smell of burgers cooking on a charcoal grill. ‘Murica. F*$k yeah. Yet another thing that’s awesome about America: pie. Specifically, cherry pie on the 4th of July. Eff you, Arthur, you won’t spoil my fun!

This pie is a kind of cherry custard pie, being that custard is made from egg yolk & cream & that’s what you combine with cherries in this filling. A refreshing change from the ordinary cherry pies you see this time of year!

Sweet cherry cream pie with coconut milk vanilla bean ice cream!

My pie pan was a bit smaller so I halved the filling recipe & it worked out just fine, a bit flat on top but otherwise fine. If you’re using a pie pan larger than 9″, then you’re good to go with the whole filling amount. Out of all the pans I have, I wanted to use a teeny tiny metal one. Go figure.

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Triple berry jam (vegan) cakes with (vegan) cream cheese frosting.

Triple berry vegan cupcakes with a triple berry vegan cream cheese frosting!

Oops, I did it again. I successfully tricked people into eating vegan cupcakes & they were none the wiser! Of course, there were a *few* tells: the texture of the cupcake, and the frosting texture of course. However taste-wise, there were no complaints!

I used that triple berry maple bourbon jam (from last month) in them, and wow. The moistness of the cupcake was just heightened with that addition. Yes, they are indeed messy though. That’s the price you pay for this kind of moist cupcake with jammy goodness.

What is “vegan” you ask? I can’t imagine many folks nowadays that don’t know, but here you are:

Veganism /ˈvɡənɪzəm/ is the practice of abstaining from the use of animal products, particularly in diet, as well as following an associated philosophy that rejects the commodity status of sentient animals. A follower of veganism is known as a vegan.

Distinctions are sometimes made between different categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but, in contrast to ovo-lacto vegetarians, also eggs, dairy products and other animal-derived substances. The term ethical vegan is often applied to those who not only follow a vegan diet, but extend the vegan philosophy into other areas of their lives, and oppose the use of animals or animal products for any purpose. Another term used is environmental veganism, which refers to the avoidance of animal products on the premise that the harvesting or industrial farming of animals is environmentally damaging and unsustainable.

-source

Listen. I love meat. I love chicken. I love cupcakes. I love eggs, butter & all things dairy. Butter is literally my go-to condiment. And cheese is my BFF. I have no desire to become vegan, but just like I love salads & often find myself choosing them over other meals, it’s nice to have an option like this. Sometimes it’s nice to take a break from a lot of butter or cheese. Have something lighter. Or … just do it to save the few eggs you have left in the fridge for egg salad. Whatever.

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Olive oil cake with orange zest, rum & pistachios.

Yeah, I know. I know. It’s the beginning of June, and “who wants to be baking in a hot house?” I get it. I really do, no one knows better than I do about how horrid it is to bake a big complicated cake or bread in 90° weather.

But… this is OLIVE OIL CAKE. It’s easy. It’s refreshing, citrus-y, it travels well and it has rum in it. It’s like the perfect summer cake.

Believe me.

Olive oil cake with orange, rum & pistachios.

The citrus flavor & olive oil are very Mediterranean in taste, the rum adds a kind of pirate-y note and the pistachios add a mildly salty crunch. All in all it’s the best cake to serve at a summer party or picnic- and you can make it into muffins, a two-layer cake with mascarpone or ricotta frosting, or leave it as is.

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