Blackberry Buttercream Birthday Cake

For years now I have told my friends that instead of buying birthday presents, I will bake them anything their celebrating heart desires. Word gets around pretty fast and some months it seems like everyone is having a birthday ("do half birthdays count?").  For this recent occasion a friend of mine just knew he wanted cake. Lots of cake. Throwing out a list of classic options, I added this recipe for a blackberry buttercream at the last minute because it has been on my recipe bucket list for almost a year. I was surprised but not so secretly pleased when i became the chosen one.

The uniqueness of flavors was what originally draw me to this cake. I have had many types of buttercream, from strawberry jam to peanut butter (and yes, those two do taste amazing together). Blackberries, however have yet to appear in either my own or a bakeries final frosting product. Although I rarely bake them, cakes are actually one of my favorite projects because they you a real sense of accomplishment afterwards. Unlike cookies or even cupcakes, finishing a cake is building a little house. They also serve as impressive presents because not nearly as people are willing to take on the hassle of baking a whole cake as they are to whip up a batch of brownies.

This recipe uses a basic white cake base which goes well with the thick buttercream, allowing it take center stage. I did have a bit of an interesting first date with the frosting recipe. For some reason I overlooked that the ingredient list calls for blackberry "puree." My mind simply stopped after the word blackberry, thinking there be a recipe for said "puree" later on. Fast forward to cake in the oven and me standing at the counter armed with a fresh carton of blackberries. I read, read, and look closer but no where is this puree recipe to be found. Since I am an admittedly lazy baker, the following confession should not come as a surprise to anyone: placing the blackberries in a bowl, I grabbed a clean glass and proceeded to smash the berries until the resembled a "puree." 

This may or may not have led my frosting to take on the bright pink color seen in the photos versus the much more sophisticated and subdued purple on the original recipe. Good news is my friend was not afraid of a little pink. Also the frosting tasted absolutely amazing which never hurts. Since figuring out what puree actually is, I have to say that I almost prefer my MacGyvered way. As long as the color isn't an issue, this version has a incredibly fresh berry taste, especially without the added sugar in most puree recipes. Last but not least I added freshly dark chocolate chunks because it's dark chocolate and that is always a good enough reason. It also added a nice contrast to the cake, balancing out out the soft texture and sweet flavors. In conclusion, the next time you are looking a baking project with that "house building" sense of accomplishment,  I recommend this unique cake.

Challenge Accepted: Gluten-Free Sugar Cookies

Ask any vaguely experienced baker one project that never turns out like the magazine photo and cut-out sugar cookies will certainly come up. Every holiday they are gracing the glossy pages of cooking magazines and spamming up Pinterest newsfeeds, all promising to be an "easy" way to bring a festive touch to your table. Let me the whistleblower on this illusion; the chance of one churning out a batch of photo-worthy cut-out sugars are lower than the chance of a family holiday where everyone gets along peaceably for 8 hours. Hours of preparation, expensive ingredients, and a patient hand still somehow end up looking like a kindergarten project. I know this firsthand. So clearly I was having a moment of insanity when I decided that for Easter Sunday I was not only going to make cut-out sugar cookies but gluten-free ones.

Cut-out sugar cookies, also know as rolled sugar cookies come in as many variations as good old fashioned chocolate chip cookies, all claiming to have reached perfection. After much contemplation, in other words randomly placing my finger on the search feed, I decided to go with this recipe. Simplifying things even more, I just used 1 for 1 gluten free flour in place of the white flour. Oh and did I mention I decided to partake on this project after two glasses of wine... Let the fun begin!

These cookies are like a ill-behaved child, you can't really ever trust them. Just when things seem to be going right, they challenge you. They were completed in time for Easter dessert so that is one accomplishment to be honest. I give them an A- in appearance, they did turn out quite pretty and festive. The taste however left something to be desired. My mom had no complaints so while they would please a room of gluten freebies, they won't make wheat lovers, such as myself too excited. I would definitely use this recipe again for regular rolled/cut sugar cookies with a few modifications for a gluten free version to make them less dry and biscuit-y. Alas here is what I have learned thus far:

• Refrigeration of dough is ESSENTIAL. Seriously, if the dough gets to warm your might as well throw your cookie cutters right back into the cabinet. Many recipes say you can refrigerate for at least an hour or overnight. However, I would strongly advise against the overnight options, or else you will end up with a rock hard mass that requires kickboxing punches in order to bring it back to a kneadable temperature. 
• Along the same lines, separate dough in two or even three sections to keep it from getting to warm.
• Pay attention to baking powder and sugar when measuring, they are key factors in the cookies keeping their shape while rising as opposed to spreading out like someone sat on them while they were still warm. 
• Glaze when cookies are warm, frost when cookies are cool. 
• Bake on parchment to make removal avoid breakage while transferring afterwards

I used my go-to orange glaze with pistachios for added decorations. This saved the gluten-free version, adding some extra moisture and flavor but it is absolutely addictive on regular sugar cookies as well. Since the cookies came out pretty exact in shape I felt the glaze had a messy look in a casual chic kind of way, but that may be through my own stubborn rose-colored (and post wine) glasses.   

Orange You Glad Glaze

• 3 cups confections plus more for taste
• Zest from 1 orange
• 1/4 cup fresh orange juice (I usually a combo of the juice from the zested orange and bottled O.J.)

Combine orange zest and juice. Slowly add powered sugar until consistency is that of a thick paste. That's it!

Hope these tips help you achieve sugar cookie success or at the very least take away any guilt from past failed attempts. Best of luck!

Christmastime is Here pt. 1

It sounds strange but I personally bake less during the holiday season than any other time of year. It might have to do with the overwhelming number of cookies and cakes and chocolate that seem to appear around every corner. Not to mention egg nog, which I consume on a frighteningly regular basis until the day the grocery stores stop stocking it. However, I still have to make my own contribution to the Christmas sugar coma.

This recipe is great when you are short on time. It is simply different box mixes combined to make one giant brownie-ish cake-y goodness.  If time was on your side, you could definitely go completely homemade with your favorite brownie recipe and a basic gingerbread cake recipe such as this one. I blame the hectic schedule of the holidays for my shortcut. Either way, this cake is perfect to bring to a party due to it's unique flavor duo (we have all seen the table with 6 plates of nearly identical sugar cookies) and it's large size.

Gingerbread Brownie Cake

• 1 box brownie mix (I used Ghiradellie double chocolate) 
• 1 box gingerbread cake mix (Trader Joe's makes the best box version)

Pre-heat oven to 350 degrees. 

Make each mix separately according to instructions on each box.  

Grease a large, 9x14in pan. 

Pour brownie mix into pan first, making sure that it the batter sets evenly. Slowly pour gingerbread cake mix into the middle of the pan, trying to keep it as even as possible to make the marble swirl the most apparent. 

Using a butter knife, make smooth cutting motions so that the gingerbread dough forms a marble look within the brownie. You can go vertical or horizontal, just be careful not to overdo it. 

Bake for 30min or until toothpick comes clean from the middle of the pan. 

Once cooled, dust with powder sugar enjoy a little extra time getting ready for the party. 

Lemon Raspberry Breakfast Cake

One of the great things about being an adult is getting to eat what you want, when you want. In my opinion pancakes taste just as good when when the sun is setting as they do first thing in the morning. It's 10am and you want a Chipotle burrito? Go for it. 7pm and the only thing you have is ice cream in the freezer? Done. However, if I had to choose a favorite meal time mix up it would be cake for breakfast. It probably has to do with my attempts to eat healthy so starting my day with something sweet still feels like a rebellious treat.

I found this recipe while reading Bon Appetit last week and was immediately interested after seeing one of the main ingredients was olive oil. Although the magazine categorizes it as a cake, I left out lemon glaze to cut down on the sweetness making it a perfect for an early morning treat.

The other thing about this cake is that is easy. I know this because I made it into the oven and cleaned up in under 45 minutes. Normally I choose my afternoons off to bake for this blog, picking up ingredients beforehand, leaving me with several hours to bake, clean, photograph, ect. This time I went out the day of to buy fresh raspberries only to come home and find out that my parents were having company for dinner. Rather than abandon my recipe for another day like a rational person, I choose the challenge route and decided to literally make a cake faster than I ever had. It was either going to be delicious or a disaster.

The picture below accurately shows the state of chaos my kitchen was in, plus me running back and forth (and this was only one countertop).

Final result was a success, the cake was moist and heavy from the olive oil (I used extra virgin olive oil to keep the flavors simple) similar to a loaf cake but with a fresh, slightly sweet taste thanks to fresh lemon zest and raspberries with a nice crunch from the pistachios. Equally good warm from the oven or room temperature the next morning with coffee. You can guess which way I prefer :) 

Deep Dark Pistachio Biscotti

At this point you are probably wondering if I realize how many biscotti recipes have already been posted on this blog. My answer - don't worry about it. At the risk of sounding harsh, I will explain that I have a serious weakness for crunchy Italian treats and that it is very hard to find packaged version that don't taste like stale cookies.

This recipe a lot of things going for it, a slight resemblance to the American classic chocolate chip cookie, grown up elegance of dark chocolate and the salty balance of pistachios. If think you have "been there done that" with biscotti, give these guys a chance.


Deep Dark Pistachio Biscotti 

• 1/2 cup vegetable oil 
• 1 cup white sugar
• 3 1/4 cup al purpose flour
• 3 eggs
• 1 tablespoon baking powder
• 1 lb dark chocolate, chopped
• 2 cups pistachios, chopped

Preheat your oven to 375 degrees. Prep two baking sheets with parchment paper. 

In a large bowl combine oil, eggs and sugar. In a separate bowl mix flour and baking, then slowly add to the oil, eggs and sugar. Chop chocolate and pistachios. For the chocolate, any dark chocolate bar will work but I prefer Belgium dark chocolate from Trader Joe's that you can buy a wonderfully large 5lb brick. Add chocolate and pistachios. Dough will be a thick and you might have to use your hands to make sure everything is evenly distributed.  

Divide dough in a half, placing one section on each cookie sheet. Mold dough into a log as long and evenly as possible, roughly 1ft by 3in and 1in thick. 

Place both cookie sheets in the oven for 25-30 min. They should be golden brown but be careful not to over bake. 

Let cool for 10-15 min and then cut into sections. I like to cut eat log in half longwise first and then cut to size depending on how many cookies I need. Place cut-side down and then back into the oven they go for another 10 min. 

So there it is - another biscotti recipe! Did I mention that they can be kept in an air-tight container for a whole week and still taste delicious? Your next cup of coffee or tea will thank you. 

Strawberry Swing Cupcakes

Strawberries and cream. A flavor couple that has stood the test of time, evolving but always staying committed to each other. While you can't go wrong with a large bowl of ripe of strawberries and fresh whipped cream, these cupcakes may become a new favorite and since they use strawberry jam, a great way to get your fix even after the weather has turned.

This recipe showed up on my Pinterest feed (yes, I am a Pinterest-er), and I was instantly intrigued by the title. Not too often do I see a recipe that doesn't involve fifteen desserts rolled into one and then baked together and then covered in chocolate and sprinkles. Also they make me think of strawberry ice cream and when in doubt, you can't go wrong with strawberry ice cream.

Strawberry Buttermilk Cupcakes

(adapted from Take a Megabite)

• 2 cups all purpose flour
• 1/2 t baking powder
• 1/2 t baking soda
• 3/4 t salt
• 1 cup buttermilk 
• 1 cup sugar
• 1/2 butter
• 2 eggs plus 1 egg yolk
• 2 1/2 t pure vanilla extract

1) Preheat oven to 350 degrees

2) Whisk together flour, salt baking powder and soda

3) In a separate bowl or mixer beat sugar and butter until smooth. Add eggs, yolk and vanilla. Carefully add in the flour mixture, alternating between mixing to avoid a kitchen full of flour. 

3) Place in muffin tins. Normally fill about 3/4 full but sometimes I like larger cupcakes so I filled almost to the top, especially if using the wax paper shown below. 

4) Bake for 15-18 minutes and then wait patiently until they cool so you can add the frosting, aka the best part. 

Strawberry Jam Frosting
(also adapted from Take a Megabite)

• 8 t butter or 1 stick 
• 1/2 t pure vanilla extract
• 1/2 cup strawberry jam (I used one from Trader Joe's, inexpensive and all natural!) 
• at least 3 cups powdered sugar 

1) Beat butter until smooth, add vanilla and jam. Slowly add powdered sugar until it looks fluffy and kind of shiny. To be honest, I lost track of the exact amount but I wanted to have plenty of frosting so I added a little more than the original recipe. 

2) Try to exhibit some self control and not eat all it straight out of bowl...Now pipe or just spread onto cupcakes. I didn't add the dried strawberries because they were expensive but next time I will probably splurge just because they would look really pretty. 

 

They were absolutely delicious, the buttermilk made them really moist and added a slightly tangy rather than sickly sweet taste. Not to mention the frosting which tasted like a strawberry patch in heaven. Two cupcake covered thumbs up!

Hand Me the Pie

Hopefully I had your attention at the word pie, after all who can resist another pie recipe? Perhaps it is because cake and cupcakes are seemingly everywhere nowadays that pie has a certain refreshing taste to it. Then again I have always been on team pie. I would have a t-shirt that says so if random-opinion screen print t-shirts weren't the only thing more outdated than using the phrase "team" anything...

Not so convinced? Let me sweeten the pot, you can eat this pie with YOUR HANDS. That's right folks, no fancy silverware or even plates required while still retaining a sense of dignity. Now you can now enjoy some pie while walking the dog or dropping the kids off to school. It might even make waiting at the DMV enjoyable. Maybe. Or you can sneak them into the movie theatre like I did. 

Known as hand pies, these are essentially the cupcake of pie world. I used this recipe from Bon Appetite which always lures me in with there wonderful photography and styling. Mine did not turn out quite as neat as the picture on the website, but the taste was wonderful enough to erase any disappointments. The only real modification I had was to add more lemon juice, which is more of a personal preference than anything else (I always, always add more lemon or more vanilla). 

If you don't mind taking the extra time to make your own pie crust I would strongly recommend it. Homemade dough going to be easier to roll out into a rectangle which is key for making uniform, clean pies. Or you could just get the store-bought dough and stuff them like calzones. 

 Either way, these hand pies can make nearly any time pie time!