Cake and cupcakes
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I was on a flight from Minneapolis back to my hometown after a week long escape to the ocean . I've flown dozens of times over the last few years, heading from here to there over land and sea for various reasons. I love the ease of freedom of flight—the rush of the take-off and the release of landing.
For the crust: 1 large egg yolk 1 tbsp. heavy cream ½ tsp. vanilla extract 1 ¼ cups all-purpose flour, plus more for dusting the work surface 2/3 cup confectioners’ sugar ¼ tsp. salt 8 tbsp. cold unsalted butter, cut into ½-inch cubes For the ganache: 2 oz. bittersweet chocolate, finely chopped ¼ cup heavy cream 1 tbsp. unsalted butter, at room temperature For the filling: 8 oz. cream cheese, softened ½ cup confectioners’ sugar, sifted ½ tsp. vanilla extract 2 tbsp. milk or cream
This story should tell you how good this is: I tried to freeze half of this tart to prevent myself from eating it too quickly. But I found myself repeatedly pulling it out of the freezer to pry out a frozen hunk of the stuff. Two voices could be heard in my head, one going, “You doofus, it is COMPLETELY frozen to the bowl” as I tried to pry it out of the Pyrex with a fork.
I have been making this recipe for years now, it has minimal ingredients and is fairly easy to make, yet it seems so sophisticated when you serve it for dessert, maybe its the name? Anyway, being in Argentina at the moment, I have started adding a little extra twist to it by placing a layer of ‘Dulce de Leche’ at the bottom of the chocolate mixture before cooking. This tart can afford the extra sweetness as it uses dark chocolate and there is no added sugar to the chocolate mixture. If you can not get a hold of Dulce de leche, nestle’s caramel or any other fairly thick caramel can be used in its place. Sweetcrust Pastry (will make enough pastry for 2 x 24cm tarts) - 500 grams flour - 100 grams icing sugar - 250 grams butter cut into cubes - 1 teaspoon ground cinnamon (or if you prefer add lemon zest, orange or cocoa powder) - 2 large eggs - Splash of milk 1.
How great is coffee cake? There aren’t that many cakes that can justifiably be eaten at any time of day. While we may not always need an excuse to eat cake for breakfast, it’s nice to do so with a tad less guilt sometimes. This particular coffee cake is a slight twist on the traditional with the addition of a cream cheese swirl.
“K-I-S-S: Keep It Stupid Simple” is a mantra that should pop in my head more often. Sometimes I feel like many of us (women especially) are so addicted to trying to make things so complicated, perfect and impressive that they turn into a nightmare rather than the dream we had in mind. Using a simple approach I came up with 4 healthy cake recipes using only 3 ingredients per cake.
For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy. This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert. Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size.
As good as the cake I shared with you yesterday was (and it was mighty good), I simply could not resist pairing that heavenly white chocolate cream cheese frosting with some real chocolate. And since two cakes are certainly better than one, only a week after I made the raspberry cake I went ahead and threw this puppy together. I used the recipe that my friend Lindsay uses for her chocolate ganache cake and it worked beautifully. The frosting tasted just as good on this chocolate cake as it did on the raspberry cake . The subtle flavor of raspberry in the frosting complemented the richness of this classic chocolate cake very nicely.
More Food Crafts: Chocolate Covered Strawberry Mallow Candies Rainbow Cupcakes with Rainbow Frosting Candy Cake T he title of this post sounds like a term of endearment someone may bestow on a cute little child, but no, the photo is a shot of my Little Peach Cakes made this morning for when my niece and nephew come over to play. My own children were amazed at how real these little cakes appeared.
Animal prints is something I never really got behind. It was something that I only saw on 75 year old blue-haired ladies that are way cooler than me or on kids who looked like walking cheetahs. Not really the look I go for.
Before I made this cake on Sunday afternoon, I sat down with a nice, tall root beer float. Sure, it was 10:30 in the morning. I suppose that technically that means I had a root beer float for breakfast. That’s one of the great thing about being an adult, you can have a float for breakfast with no resistance. Something about a root beet float puts me on a conveyor belt back to some really random childhood memories. The taste, the bubbles, the increasingly creamy soda… it take me back to constantly skinned knees, playing in a beat-up old red wagon with my sister, and sitting in front of an old black and white television watching baseball with my grandfather.
Mariel here. Last week, I cooked dinner for an editor friend of mine from Epicurious , no pressure or anything. I whipped up Halibut with a Hazelnut Romesco, which was to-die-for – thank God – but it was much pricier than most of my any-given-Monday meals (you can check out her recap of the dish here ).
When I first got interested in food, it wasn't cooking that intrigued me - it was baking. I didn't even like to cook, but baking on the other hand was my passion. It was magic that pulled me in. How do those simple ingredients like eggs, butter and flour mixed together create various beautiful cakes? And what about flourless cakes - sugar, butter and chocolate - how does this mixture create luscious desserts? I still consider it magical!
I don’t know if you’ve noticed, but I’ve rarely made dishes that require multiple steps. The main reason is simply that I hate washing dishes. For this cake, however, I’d wash all the dishes and scrub the kitchen floor, because it’s worth it. A simple sponge cake is prepared in advance, split in half, then gets reassembled with a mixture of mascapone cheese and cream. Fresh strawberries are used here, because they’re in season, but you can use any fresh firm-flesh fruit (say that five times fast). The cream filling is soft, fluffy, and delicate.
This is yet another no-bake recipe for you to use when it’s just too hot to turn on your oven. I found this recipe years ago when I signed up for a Recipe-A-Day email list. It’s not the most frugal recipe ever (brownies or some other baked good will usually be cheaper), but it’s a lot cheaper than a prepared ice cream cake is, especially if you manage to find ice cream on a good sale.