Crisp fall air and leaves turning shades of red and burnished orange, the crackle of them under your feet as you walk down the street with hands snuggled deep inside your pockets. Autumn is by far my favorite season. The temperatures begin to cool down at night, calling for an extra blanket or a down comforter. This is something I miss now that I live south of the Mason Dixon line. It’s only been 3 and a half years, but I doubt I’ll ever really get used to the lack of (distinguishable) seasons.
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
I love my “swirly” bundt pan, but it’s a tad smaller than the average bundt and I always have leftover batter. This may not seem like an issue, but sometimes I don’t want to make extra cupcakes or little cakes. I just want One Big Bundt! So, after dropping a few subtle hints and finally telling my Mom that I was planning a heist and the prize was her Classic Bundt pan… Voila! She told me that one was on it’s way to me! Thanks, Mom! (sometimes, a girl needs to resort to extreme measures) Continue reading
Did you know that July is National Blueberry Month? Let’s make a cake and celebrate!
Last week, I was flipping through an old book and 2 things fell out onto my lap: this recipe and an old black & white photo from a birthday party.
That’s the story of my life. I’m usually a fairly organized person, but little scraps of paper plague my existence. I find them everywhere. I mean, literally everywhere. I scribble down notes or ideas and shove them into a bag or toss them onto the dining room table or kitchen counter. I’m staring at a handful of them as I type this…
I’ve given this recipe a permanent home now, which makes me quite pleased because this cake happens to be one of my very favorite things in all the world. In my humble opinion, crumb cakes are absolutely one of the recipes that should be in everyone’s back pocket. A good crumb cake is a crowd pleaser. Have you ever met someone that didn’t like crumb cake? Me either.
It almost guarantees you’ll get another invite if you bring it to someone’s house. Ask my friends, I’ve taken it a few times 😉
This cake has a Very Generous crumb topping, which is mandatory in my book. The cake itself is surprisingly light, but sturdy enough to support a hefty amount of fresh blueberries. Get them while they are in season, because those plump little blueberries are best in the summer months!
- 1 1/2 cups AP flour + 1 tsp for blueberries
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla (preferably vanilla bean paste)
- 1/2 stick unsalted butter (4TB), softened
- 2/3 cup sugar
- 1 large egg
- 1/3 cup buttermilk (room temperature)
- 2 cups blueberries, washed and patted dry
- 1 cup AP flour
- 1/2 cup packed light brown sugar
- 1 tsp salt
- 1 stick (1/2 cup) cold unsalted butter, cut into small pieces
- In a medium bowl- mix flour, sugar and salt. Using your fingers, work the butter into the mixture until you have large crumbs. Do not make them too small! Otherwise, the topping will not be crunchy, yummy chunks of buttery goodness on top of your cake... It will melt into the cake.
- Chill until you are ready to sprinkle on the cake.
- Preheat oven to 350°F.
- Butter and flour a 9x9 baking dish.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate medium bowl, cream the butter and sugar together until light and fluffy. Add the egg and beat until combined.
- Add 1/3 of the flour mixture, beat until just combined. Add 1/2 of the buttermilk, beat until combined. Repeat once more, ending with the last 1/3 of the flour mixture.
- In a small bowl, toss blueberries with the teaspoon of flour and gently fold into the batter.
- Batter is thick, so being gentle is important! Spoon batter into the baking dish and use an offset spatula if necessary to level the top.
- Sprinkle the crumb topping evenly over the entire cake and bake for 45 minutes or until tester comes out clean.
- Cool completely before slicing!
- This is a versatile cake, the blueberries can be swapped out for other berries (like blackberries!) or even stone fruits like cherries or peaches.
- It also freezes beautifully for those days when you need just a little something.
Cooking for people who don’t particularly care for vegetables can present a challenge. Do you know anyone like this? I have a number of clients are who aren’t huge fans of vegetables, so I have to think of ways to make them appealing. You could pull a tomato off of the vine and hand it to me with dirt on it and I’d eat it without protesting, but I love vegetables… Continue reading
The time between Thanksgiving and Christmas is usually a blur for most of us, which is why I’ve complied a dozen recipes that could come in handy for this time of the year. There are cookies, cupcakes, homemade sanding sugar, hot chocolate and an adult beverage or two to enjoy.
Happy Holidays to you & yours! Thank you so much for stopping by!
I love desserts, this is not a secret. Some people like over the top, more is better, super rich desserts. These are not for me. We were recently doing a cake tasting and the chocolate cake was so rich that I could only eat one bite. Literally. I don’t mean, “Oh, I couldn’t possibly…” I mean it was so sweet that I could not eat more than a single bite. Who wants ONE BITE of cake?! Needless to say, some changes were made. I need something to counter the sugar. It could be something tart like lemon or cranberry, salt to balance out the sweet or even something as simple as almost unsweetened whipped cream. Unless it’s little pink piglets frolicking with puppies and baby monkeys in a field of wildflowers, I can’t handle that much sweetness.
A few years ago, my “wish she were my sister” friend Jenni of Pastry Chef Online, started tossing around the idea of this project. The idea was to bring people together through baking and therefore build a community. You know I was game right from the get-go. Firstly, because I would always entertain anything that Jenni wanted to do and secondly, because something like this is right up my alley.
I am a firm believer in connecting with people through food. It is a common denominator. No matter who you are, where you live or what language you speak… We all gather around a table.
It was snowing the day I left Brooklyn. Not a soft, delicate snowfall… It was coming down thick and heavy. Wind blowing almost aggressively, as if it were angry. The sky was the color of pewter and rather ominous looking, the dark-bottomed clouds hung heavy filled with snow.
It felt perfectly appropriate, a perfect fit for my mood. I had more emotions than I knew what to do with. I was on the precipice of yet another move, another life-changing event and I had my doubts. I was terrified, but I stiffened my spine and threw my shoulders back. I had done this more than once in my lifetime and I wasn’t about to back down now. I had lived in New York City for 17 years, anywhere I chose to go would be culture shock… little did I know how true that statement would be.
Deep, dark devil’s food cupcakes topped with cooling mint buttercream make an excellent treat for St. Patrick’s Day or any day! Shaved chocolate mint candies are the perfect garnish for these tasty cupcakes.
My days of tipping back green beers at a packed in like sardines Irish pub are long behind me (thankfully), but being the good Irish lass that I am, I still enjoy a bit of silliness on St. Patrick’s Day and bow to the obligatory “green something”.
This year, I’ve decided it should come in the form of a cupcake. It’s as good as any other choice and I’d take a cupcake over a green beer any day of the week. Continue reading