Category: treats

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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Bachelor’s jam.

Just when you think you’ve made almost every kind of jam there is, you find a new one. Or at least, thats my story anyway. I present to you today, “Bachelor’s jam”; one of the oldest kinds of fruit preservation there is. Yep. You read that correctly. One of the oldest. And might I add- the easiest.

Bachelor's jam, aka rumtopf. Fruit layered with sugar and soaked in alcohol.

In Germany, it’s known as rumtopf (rum pot). Perhaps you’ve heard of that. Let’s see what Wikipedia says:

Rumtopf (Danish: Romkrukke), which literally means rum pot, is a German and Danish dessert, traditionally eaten around Christmas.[1] Once a popular traditional dessert, Rumtopf has become rather unfashionable in recent years.[2]

A mixture of various kinds of fruit, high-strength rum, often Stroh’s, and sugar is filled into a large stoneware pot (the eponymous rum pot) and matured for several months until the fruit is very soft and completely saturated with rum. Suitable fruit includes berries, cherries, plums and apricots. Not all fruits are appropriate for Rumtopf, and the overproof rum should be of only 100-110 proof (50-55% alcohol by volume), which is not commonly available at retail in all regions, but can be prepared by blending more common commercially available 151 proof and 80 proof rums.[3][4][5]

Traditionally, the pot is set up in a cool and dark place in Spring, and different kinds of ripe fruit are added to it over the months as they come in season. The fruit is thereby preserved to be eaten in Winter, when the Rumtopf is matured.

Bachelor's jam, or rumtopf.

In France? It’s known as confiture de vieux garçon, or bachelor’s jam. And sometimes it’s even called “officer’s jam” (which is even better & more appropriate for us!). I happen to think that’s a far more intriguing name, so that’s what I’m going with.

In order to make this, there is little to no effort on your part. Seriously. If you can chop fruit, and you have both alcohol and sugar in your possession, then you can make this. No canning required. You don’t even need to add herbs or spices or fancy stuff; it’s fine on it’s own. And best part? NO COOKING. At ALL. Not even turning on a burner on the stove!

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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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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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Peanut butter birthday pie.

For three people in my life, I have a rule. Only three people. The rule is: on your birthday, you get to pick one baked good- anything you want- and I will make it for you and you get the entire thing to yourself. You won’t be asked to share it. You can do with it whatever you want. Eat it all by yourself while watching TV, share it, bring some to work, smear it on your face and run around town naked, etc.

Okay maybe not so much that last one… Anyway

Oh look, sneaky highly edited preview wedding shot!

Sneaky wedding preview shot!

So, only THREE people get this privilege- there were four, but my Nana passed away almost 4 years ago. Today actually would’ve been her 97th birthday, and she would get whatever she wanted. But that happened regardless of what day it was, let’s be honest. Anyway, there are three people in the entire world who have this privilege and two of them (my parents) get it for an extra day each: Mother’s Day/Father’s Day as well as their birthdays. The third person is Jason.

But sometimes… even if they pick something on their own, I see a recipe that just screams their name. So they get two things.

Peanut butter pie topped with pretzels, crumbled chocolate cookies & peanut butter chips.

Jay has picked a variety of things over the years, sometimes cupcakes. Sometimes cookies. Sometimes pie. This year, he chose cheddar dill scones (I know, random). Which was fine by me. However I also had another trick up my sleeve: peanut butter pie. And since its not quite his birthday yet- it’s actually this Saturday, the 23rd- I could make more than one thing easily.

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Let’s talk about berries & bundts, bitches.

Remember I said I never make cakes? Unless its easy? Well… yeah. This is why I’m obsessed with these tiny little mini-bundts. Remember the mini-bundt pan I spoke about a few months ago?

Strawberry ricotta mini bundt cakes.

I love it. Mini-bundts are my new favorite thing. They’re SO easy to just fill up with a recipe and bam- instant fancy. They make any recipe look awesome-r. And way cuter, let’s be honest. Not that ricotta cake needs help being awesome, but look. So cute.

Strawberry ricotta mini bundts.

And strawberries are cute, too.

Strawberries for ricotta mini-bundt cakes.

When you find yourself with strawberries on sale, and you’re dying for the fresh smell of a summer berry even though it’s only late April, you just buy ’em. And make cakes.

And jam.

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