Category: glaze

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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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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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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Strawberry jam brioche rolls.

We’re in full-on spring mode now, right? The sun has been out & we’ve been gardening & sprucing up the outdoor areas. And of course there’s tons of sprouts growing in the yard! No more snow on the horizon.

One of the main things that makes me think of spring & summer is jam. Making it, canning it, baking with it. Last year I made a jammy version of strawberry shortcakes, so this year I thought I’d do something new with strawberry jam: a brioche-y type roll filled with it!

Like a jelly roll, but with jam, and individually sized. The dough is incredibly easy to make, the jam can be store-bought or homemade (homemade takes NO TIME at all), and they come together very simply.

Delicious and easy strawberry jam brioche rolls.

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Brown butter donuts? Vanilla bean glaze? YES.

WARNING: These donuts are CRAZY.

I wasn’t even going to post them. Not really. I made them for Jay’s partner who helped him out moving some stuff, and because they were so insane I decided I had to make them again & post them for you. Seriously.

I also upped the ante a bit.

Brown butter donuts with a thick vanilla bean glaze!

See… the first time I made them I made a regular vanilla bean glaze. Half a bean scraped into some milk & confectioner’s sugar. Bam. It was delicious. Jay’s partner loved ’em, we loved ’em.

But I knew that it could be BETTER.

Brown butter donuts with vanilla bean glaze. They're baked, so they're good for you. Right?

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The perfect November pound cake.

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Ah, November. You crept up on me this year. I wasn’t expecting you so soon! It seems like literally yesterday I was posting on the first day of October. And I’m still in Halloween-mode, to be honest. Mainly because I feel like there was no Halloween. Hurricane Sandy came & that was that. I just got power back last night- I had been without power since Monday night! But the calendar doesn’t care what I’m thinking, does it? No it doesn’t. Nor does Mother Nature. If you can spare a few bucks, or some pocket change, please donate to the Red Cross & help those affected by Hurricane Sandy. I’m lucky to have power, food & a house. Not everyone is. Please help feed, clothe and shelter your fellow human being in need.

I’ve mentioned before that when you’ve got a food blog, or you just bake often, you get a lot of requests. My dad always wants lasagna or blueberry cake/pie/cupcakes, Jay always wants beer bread, maple cookies or applesauce cake (even in the middle of summer), my aunt wants strawberry jam, etc, etc, etc. The list goes on. And my mother…. well, my mother usually has an entire list of things. I’m forever getting e-mails from her that contain recipes, or recipe ideas. Sometimes it’s subtle, sometimes it’s just outright- “Hey, make this for me?” And that means that a good percentage of the time, I’m making things I don’t really like or I wouldn’t eat. Which is fine by me. Not only does it give me more blogging material, it spices things up a bit. Who wants to make the same vanilla cupcakes over & over?

So when I’m presented with an opportunity to use cranberries & orange in something, I jump at it. It’s November, guys. It’s cranberry time.

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This is all Entenmann’s fault. When I was a kid growing up, Entenmann’s baked goods were the bomb dot com. Everyone- I mean everyone– had an Entenmann’s cake or box of donuts in their kitchen. The glazed Pop’Ems, the marshmallow iced devil’s food cake, the Holiday butter cookies, the French all butter crumb cake…

Entenmann’s is a company that is over 100 years old and originated in New York. In the 1800s, William Entenmann immigrated to New York in the United States of America. William learned the trade of baking from his father in Stuttgart, Germany, and used his acquired skills to work in a bakery in the United States, eventually opening his own bakery in 1898 on Rogers Avenue in Brooklyn.[1] Later, William moved his bakery to Bay Shore, Long Island. Home-delivery was a substantial part of the bakery that William owned, eventually turning into 30 home delivery routes by the time his son, William Jr., took over the bakery.[1] While William Jr. headed the bakery, it flourished; Frank Sinatra was a weekly customer.[1]

William Jr. died in 1951 leaving the bakery to his wife Martha and their sons, Robert, Charles and William. The family decided to phase out bread, focus on pastries and cakes, and start supplying grocery stores as opposed to home delivering. In 1959 the Entenmann family invented the “see-through” cake box that is used by many today.[2] In 1961, the business grew, with new bakeries and factories in Bay Shore, New Jersey and Connecticut.

Plans to expand nationally stalled in 1970. Entenmann’s Bakery, with the assistance of new product consultants at Calle & Company reformulated heavier New England style baked goods into lighter offerings more suitable for hotter, more humid test markets such as Miami, Florida and Atlanta, Georgia. Entenmann’s successful national expansion quickly followed suit. In 1972, Entenmann’s started to sell chocolate chip cookies and has since sold more than 620 million cookies.[2] Since its first opening in 1898, Entenmann’s has been selling “all butter loaf cake” and sold more than 700 million to date.

The pharmaceutical company Warner-Lambert purchased Entenmann’s in 1978 and sold it to General Foods in 1982. General Foods merged with Kraft in 1990. Kraft sold its bakery business to CPC International (later Bestfoods). Bestfoods was purchased by Unilever in 2000, which sold its baking division to George Weston, a Canadian baked goods and supermarket business, the next year. Weston sold its United States interests including Entemann’s in 2008 to Mexican conglomerate Grupo Bimbo. Other Bimbo Bakeries USA holdings include companies such as Thomas’, Brownberry, Boboli, Arnold, Oroweat, Freihofer’s, and Stroehmann.[3]

Wikipedia

A couple of weeks ago, I was food shopping with my mother. She had hurt her ankle, & was limping along with my assistance. She spotted the Entenmann’s display and made a beeline for it. My mom is a big fan of anything sweet; baked goods, cookies, candy, candy bars, etc. So she saw the display, and immediately zoned in on the seasonal Cranberry Orange loaf. She picked it up and I said, “No, ma, really. Come on. I can make that for you.” She initially resisted a bit, there were a few longing looks (and I think she might have said, “Are you sure?”… what is THAT about!?), but then she gave in. There is no bigger insult to someone like me than a family member buying a supermarket cake or box of cookies. At least buy stuff from a bakery. Just please don’t buy the styrofoam cupcakes that Costco sells. I’d permit Entenmann’s… in certain dire circumstances… but seriously… I bake ALL THE TIME. How are you gonna be in the supermarket with me & pick up BOXED CAKE. No. No, no, no.

I know she really wanted that cake. But mom, why buy it when I can make it for you!? And… uh… make it better.

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‘Cause see, the Entenmann’s cake might be scrumptious. But it doesn’t come with an orange butter rum sauce on top, which mine does.

And just so you know- that brown Kraft paper makes things a hell of a lot easier to clean up. Especially when you’re using a messy sauce or glaze & want to take photos (or maybe if you have kids… *cough*). I highly recommend it. Plus it’s great not only as a “tablecloth”, but as wrapping paper. A gift wrapped with Kraft paper, twine & some dehydrated citrus slices is rustically beautiful. Even to give this loaf as a gift, it’s a great wrapping idea. Okay, sorry- back to the cake!

CRANBERRY ORANGE LOAF CAKE

Ingredients:

  • 3/4 cup unsalted butter, softened
  • 2-3/4 cups sugar
  • 3 eggs
  • 3/4 teaspoon vanilla extract
  • 1 1/4 teaspoons grated orange peel
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sour cream
  • 3 tablespoons freshly squeezed orange juice
  • 3/4 cup dried cranberries*

Directions:

  1. Butter and flour a 9″ x 5″ loaf pan, set aside. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes.
  2. Add eggs, one at a time, beating well after each addition. Stir in vanilla, orange juice and orange peel. Combine flour, baking powder and salt; add to creamed mixture alternately with sour cream. Fold in cranberries.
  3. Pour into the greased pan. Bake at 350° for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  4. Spoon orange butter rum sauce (if desired) over the top. Wait 3-5 minutes for it to set, then serve.
*You could use fresh cranberries too (& you can also toss in some walnuts, or even unsalted shelled pistachios, if you like)

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ORANGE BUTTER RUM SAUCE

Ingredients:

  • 2 tablespoons unsalted butter
  • 3 tablespoons heavy cream
  • 1 tablespoon dark rum
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon all-purpose flour
  • 1/2 cup sugar

Directions:

  1. Add the orange juice, flour, sugar and heavy cream to a medium saucepan. Cook (constantly stirring) on medium heat until combined, then add the butter.
  2. Stir until the butter is melted, combined, and the mixture is thickened. Add the rum. Continue cooking until thick & smooth. Stir it constantly while it cooks, or it’ll scorch & burn.
  3. Remove from heat, and let sit 5 minutes.
  4. Spoon over pound cake.

The butter rum sauce isn’t terribly attractive on it’s own, but it tastes spectacular. Especially on the cake.

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The cake is moist & delicious, not too much cake-y, not too much bread-y. Just perfectly in the middle of a pound cake & loaf cake. Just as good in the morning as it is at night.

And here’s a little tip. If you’re making this for a large crowd, you can double the recipe and make it in one 10″ tube pan, or just double it and make two 9″ loaf pans. The same goes for most pound or loaf cakes, or even regular cakes, actually. Here’s a conversion table for pan sizes. And most cupcake recipes that make 2 dozen will also make two 9″ cake layers. Same goes for the reverse: if you find a recipe that calls for a bundt pan or tube pan and you only want to make a small cake, then you can usually halve it (or in some cases maybe quarter it), and most layer cake recipes will convert into 2 dozen cupcakes (sometimes a little more). This particular recipe would definitely be amazing doubled and made in a 10″ pan, a great Thanksgiving dessert. But this way, it’d make a great Thanksgiving breakfast. Keep the sauce on the side if you want, that way people who aren’t into rum sauce for breakfast can avoid it. But seriously? It’s a holiday. You can so have rum sauce with breakfast!

And before I go, just a reminder. Make sure that all you U.S. citizens who are registered to vote get your asses to the polls on Tuesday! It’s important, and it’s something we’re privileged to be able to do. I really don’t care who you vote for… just vote. And if you aren’t registered: for shame. But consider this a kick in the booty to register for next time. And I know it’s going to be hard for those displaced by Sandy, but there are still places for you to vote. Pass this info & this info on if you know someone affected by this tragedy, please. The election will NOT be postponed because of the hurricane, so we need to get out there & get people voting.

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