Tuesday, February 26, 2013
This is such a simple recipe that I almost didn't share it here. Then I saw a post over on London Bakes, eloquently discussing how great simple can be in the midst of all the stuff and the fuss and the noise. So on point. After reading her post, I realized that my latest favorite baked good had been exactly that--simple. A vanilla bean bundt cake, whipped up by hand, in one bowl, with one whisk. I am certainly a lover of recipes with many parts and steps (as I am sure can be gleaned from some of the more involved recipes here). But sometimes, I want cake y'all, and I want it now.
I think part of what I love about this recipe is that the steps usually completed by a stand mixer or electric beaters--whipping the butter and sugar, beating in eggs one at a time, etc.--are instead done by hand. I realize that may turn some people off, but I feel a sense of satisfaction in putting a little elbow grease, a little extra love into it. Especially when the results are as moist and delicious as these.
The ingredients for this cake are things I virtually always have on hand, and the method is super quick and easy. The only prep required is room temperature butter, which is typically not a problem for me since I usually keep at least a stick of butter out of the fridge at all times anyway (ya know, just in case). But if you aren't crazy like me and need room temperature butter in a flash, simply cube the butter and let it sit in a sunny window for 20 minutes or microwave it on low power in 15-second intervals until soft.
Monday, February 18, 2013
I have sort of been meringueing my face off lately. I made meringue for precious coffee custards. I made tons and tons of meringue for buttercream for Dale's coffee shop anniversary party cakes. And then these lovely little (or should I say huge!) cream pies.
These cookie sandwiches came into being in steps. It all started with a search for a gluten-free cookie recipe of the chocolate chip variety. I found a recipe by Aran Goyoago and adapted it based on what I had in mind and what I had on hand. The cookies turned out wonderfully chewy and subtly spiced with oatmeal leanings. The addition of chocolate chips and pecans added the perfect sweetness and warmth.
Monday, February 11, 2013
When I was in middle school, my mom would buy the cinnamon rolls that come in a can for Sunday breakfast. I loved waking up to a gooey cinnamon roll and lathering on that thick, canned, cream cheese frosting. My mom wouldn't partake in them, I suppose because she just doesn't have much of a sweet tooth. Nowadays, I likely wouldn't partake in them either. They just don't compare to homemade.
Making homemade cinnamon buns is a bit laborious, what with the two rises, but it's totally worth the effort and time. The yeast dough is so soft and sweet, the filling perfectly spiced and sticky. And since they're homemade, they're totally customizable.