Sorry for the late post, folks! I made a typo in the schedule before I left for Toronto and set this to air on Tuesday instead of Monday. My bad!
My first bake in the new house! It’s still chaos, but we keep working and having evening engagements, and then we spent our first weekend of true occupancy in the house going to Toronto, so it’s a slow process. Next weekend the Pie is back in Toronto and I’m helping the lovely Cait with her move, so who knows when we’ll have everything sorted?
But in preparation for Toronto, I wanted to clear the fridge of some lovely raspberries before they went bad. I also hauled a package of white chocolate chips out of a box, so the idea was born. I figured they’d make a handy host gift for my great-uncle in the Big Smoke, with whom we were staying.
Preheat your oven to 325°F (I know, it’s a low temperature, but you don’t want the raspberries to burn) and line two baking sheets with parchment paper.
Start with 1/2 cup room temperature butter, and cream that together with 1/2 cup granulated sugar and 1/2 cup brown sugar until all pale and fluffy.
Go ahead and crack in 2 large eggs, one at a time, and beat until they’re fully combined. Add in 1 tablespoon vanilla extract while you’re at it as well.
In a separate bowl, whisk together 2 1/2 cups flour (I used a mixture of 1 1/2 cups cake flour and 1 cup all-purpose flour because I wanted to use up what I had and I figured the cake flour would make a puffier cookie) with 1 teaspoon baking powder and 1/2 teaspoon baking soda.
Slowly add the flour to the butter and eggs and mix until smooth and fully combined.
Gently stir in about 1 cup white chocolate chips and 1 1/2 cups fresh raspberries (I say “about” because I totally didn’t measure this part). The raspberries will smush up but you want to be careful that they don’t get totally annihilated. This might be an easier job with frozen raspberries, but this is what I got so this is what I’m usin’.
Scoop up heaping tablespoonsful of the dough and plop it onto your prepared baking sheets.
Bake for 10-15 minutes (this depends on your oven, the size of your cookie, fresh/frozen/dried raspberries, or even if you’ve had that second cup of coffee this morning), rotating halfway through for even baking.
Haul the cookies out when they are just set in the centre and leave them on the sheets for another 3-5 minutes, to let them cook completely.
When they’ve calmed down a bit you can transfer them to a wire rack to cool completely. Then you can eat them all in their cakey, gooey, fruity goodness!
It was my mother’s birthday yesterday, and so for the occasion I decided to try something a bit different. I wanted to add a bit of fancy to a traditional sour cream pound cake, but with a different twist than the version I did last year for the Pie’s birthday. I want to swirl it up. So I’m going to make two cakes of two different flavours and mix it all up into one. Here goes.
Start by defrosting about 1 cup frozen berries, any kind. This is one of those field berry combos from Costco.
You’ll also want to zest and juice 2 lemons.
I strain my juice, not to get rid of the pulp, but because those darned seeds are always sneaking their way out of the juicer.
Purée the berries once they’re soft enough, too.
Now, preheat your oven to 325°F and butter and flour a Bundt pan.
Whisk together 3 cups cake/pastry flour (or replace 2 tablespoons per cup regular flour with 2 tablespoons cornstarch) and 1/4 teaspoon baking soda. Set that aside.
In another bowl, a largish one, beat together 1 cup butter and 2 cups granulated sugar.
Add in 6 eggs, one at a time, beating the whole time and scraping down the sides of the bowl.
Add in half your flour and stir until combined.
Dump in 1 cup sour cream and mix that in as well, before adding in the second half of the flour and fully combining that too.
Now, divide your batter in half (you can re-use the flour bowl) and tip the berry sauce into one bowl and the lemon juice and zest into the other.
Mix that around until the colours are uniform. This has made the previously thick batter much more liquidy.
Place a line of one of the batters in the bottom of your prepared Bundt pan. Add a line of the other batter on top, so it forces the stuff on the bottom to spread out. Keep going, alternating your batters, until the whole thing is layered.
Mine came out all lovely and swirly.
Bake for about an hour, until the cake tests clean when stabbed viciously with a toothpick.
Allow it to cool completely before tipping out onto a plate.
While the cake is cooling, you can make your cream cheese frosting (is there any other kind? Nope). Beat together 1 cup room temperature butter and 1 250g package plain cream cheese, also room temperature.
I added in a dollop of purple gel paste food colouring, just for fun.
Start mixing in about 2-3 cups icing sugar. I find it makes the icing a little more fluid if you add a few tablespoons cream as well.
All smooth and ready to go.
I also used one of the fancy zesters to get some nice long strings of lemon peel for garnish.
Then I slathered the cooled cake in icing and sprinkled the tops with lemon peel. It looks luscious!
Here is what it looks like on the inside. I took a slice out before icing it and slid it back in with enough icing to cover the cut lines …
Yup. ANOTHER cupcake recipe. If you think that’s ridiculous, you’re gonna laugh at what I have planned for Friday. This recipe has been stored in my Evernote for forever, but I keep seeing the photos pop up on Facebook. I think it’s a not-so-subtle hint that I should probably make them.
Start with 1 1/2 cups blanched slivered almonds (I used flaked) and mix them with 2 cups dessicated unsweetened coconut in a bowl. Set that aside for now.
Toast a wee pinch of the coconut and almonds (I popped mine in the toaster oven) and set that aside as well.
Preheat your oven to 350°F and line a standard muffin tin with cups. I like how cheery these are.
In another bowl, whisk together 2 cups cake flour, 1 cup cocoa, and 1 1/2 teaspoon baking soda.
In yet ANOTHER bowl, ideally the one in your electric mixer, cream together 3/4 room temperature butter, 1 1/2 cups brown sugar, and 1/2 cup granulated (white) sugar for about 3 minutes until pale and cohesive.
Beat in 3 eggs, one at a time. Ideally they are also room temperature. Pour in 3 teaspoons vanilla while you’re at it.
Now you can start adding your flour mixture in, alternating with 1 1/2 cup buttermilk until it’s all smooth and combined.
Then you can fold in all your almonds and coconut.
Scoop the batter into your cupcake cups until they’re’ about 3/4 full. Now, the recipe didn’t tell me how many this made and so I assumed that it was only 12.
I WAS WRONG. AND I WAS OUT OF CUPCAKE LINERS. So I used the last four I had, then put the rest of the batter in a disposable loaf pan. I figured it’d make a nice cake to freeze.
Anyway, bake your enormous number of cupcakes for 25-30 minutes, until a toothpick inserted in the centre cupcake comes out clean, then you can let them cool completely on a wire rack.
The Nanaimo-bar-y-ness of the icing comes from using custard powder. The custard is what makes a Nanaimo bar a Nanaimo bar. Nah-NYE-mo bar. I love the word Nanaimo. I may have a problem.
Right. Icing. That’s what we were doing.
In the bowl of an electric mixer, whip together 1 cup room temperature butter, 2 teaspoons vanilla, 4 cups icing sugar, and 4 tablespoons custard powder.
When that’s all combined, pour in as well about 3/4 cup whipping cream for smoothness.
There, that’s lovely.
Pipe it onto your cupcakes, and then sprinkle with the toasted almonds and coconut. That’s it.
Then you eat it and then it’s gone. So satisfying.
This weekend Mags threw a post-partum baby shower (a “Sip ‘n’ See”) for Ryder and Rusty’s new little one, Rosa. Because the colours of her baby room are gray and purple, I decided to stick to the theme and make Earl Grey cupcakes with lavender icing. Sounds fancy!
I adapted the Earl Grey cupcake batter from Oh So Very Pretty and chose the Lavender Mascarpone frosting from Kitschy Girl’s Guide and I’m so happy with the results (I made three dozen, so they had better be good!). For both the cupcakes and the frosting, you need a little bit of time beforehand to prep your infusions, so you might want to do them the day before if you’re in a rush.
For the cupcakes:
Microwave or gently heat 2/3 cup whole milk for about a minute. Plop 4 bags Earl Grey tea (or the loose equivalent, if you’ve got it) in the milk and let that steep for 30 minutes. I pretty much just left mine like this until I was done doing everything else, including washing the dishes and walking the dog. So like, an hour.
Preheat your oven to 350°F and line a muffin tray with cups.
In a bowl, whisk together 1 3/4 cup cake flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon baking soda.
In the bowl of an electric mixer, cream together 3/4 cup granulated sugar and 1/2 cup butter.
Add in 2 eggs, 1/3 cup sour cream, and 3 tablespoons vanilla.
Slowly mix the flour mixture into the liquid, alternating with the steeped milk, until just combined.
Scoop the batter into your cupcake liners so that they are half to two-thirds full and bake for 15 minutes, or until a toothpick inserted in the centre cupcake comes out clean. Set them on a wire rack to cool completely. These are puffy cupcakes.
For the icing:
Start with the lavender syrup. In a small saucepan on medium heat, dissolve 1/4 cup granulated sugar in 1/2 cup water.
Toss the lavender into the syrup and bring the whole thing to a simmer for about 3 minutes. Remove it from the heat and allow it to cool completely before straining out the flower bits. I may have missed a few.
In the chilled bowl of an electric mixer (chill your beater, too), start whipping up 1 cup heavy whipping cream and 1 teaspoon vanilla. Slowly add 1/2 cup granulated sugar, and keep going until the cream has formed stiff peaks.
Add in 1 cup room temperature mascarpone and slowly drizzle in your cooled lavender syrup. (I mixed in a bit of lavender gel paste food colouring to the mascarpone to give the whole batch of icing a pale purple colour).
This icing is so luscious and lovely I want to actually rub it into my skin. I don’t know why.
Shove the icing into a piping bag and have at it with your cupcakes. Feel free to sprinkle the tops with crushed lavender or purple sugar or whatever floats your boat. The icing was a little too warm in these shots so it’s a little runny, but as long as it’s cold you’re golden.
Yesterday the Pie turned 31, which he wasn’t really looking forward to, because now for the rest of the year he can’t tell everyone who will listen that I’m older than he is (BY FOUR MEASLY MONTHS). Honestly, the next time someone calls me a “cradle robber” I’m going to punch him or her in the ear. With my ring hand.
I was originally just going to make him a wee cake (because it’s just the two of us and we’re moving shortly) but then Fussellette, who will use any excuse to have a barbecue, made an occasion of the thing and so a bunch of us went downstairs and ate grilled food and drank beverages and had cake — so obviously I had to make a slightly bigger cake.
The Pie loves all things vanilla, so I decided on a sour cream pound cake, a traditional dish I hadn’t tried before. I’m used to the regular ol’ normal pound cake. Now, this recipe will yield two loaf pans’ worth of pound cake, or one ~10″ Bundt or tube pan worth. I’m going with the loaf pan, so I can freeze the other half of this cake for when we celebrate with my parents in a few weeks (also, I packed my Bundt pans). As always when making cakes, it’s a good idea to butter your pans and line them with parchment paper (if possible) to ensure that you don’t get anything stuck. With a Bundt or tube pan it’s good practice to butter the thing and then dust it with flour. Also, for a nice fluffy cake, allow all your ingredients to come to room temperature before you make this sucker.
So. Butter and paper and butter your pans and preheat your oven to 325°F.
Sift together 1/4 teaspoon baking soda with 3 cups cake and pastry flour (which I didn’t have, so I substituted 2 tablespoons flour in each cup with 2 tablespoons corn starch).
And actually I didn’t sift this, either, because I packed my sifter. Anyway, set that aside for now.
Using an electric mixer (or very powerful and fast-moving arms), beat 1 cup butter together with 2 cups granulated sugar until the mixture is pale and fluffy.
Add 6 eggs, one at a time, to the butter/sugar mixture, beating until each one is combined, and scraping down the sides of the bowl as needed. Add in 1 tablespoon vanilla extract.
Now, tip in half your flour mixture and stir that until combined.
Then dump in 1 cup (full fat) sour cream and stir that in, too.
And now the rest of your flour. Combine that carefully.
Try not to flick batter everywhere. Evidently, I failed.
Spoon this very thick batter into your pan and smooth the top. You’re going to want to bake this for at least an hour, probably more if you’ve done it in one pan. Go for 60 minutes at first, and then check it every 5 minutes after that until a tester inserted in the centre comes out clean.
When the cake is done, let it cool completely on a wire rack before tipping it out of the pan. Tipping out a hot cake is a good way to get yourself a broken cake.
So there’s your cake. If you wish, you can leave it at that. But this is a birthday cake! I took one of them and wrapped it up for freezing.
So we’re going to make some icing. Our standard cream cheese frosting is a perennial favourite, and it’s very simple.
Beat together 1 cup butter with 1 250g (8oz) package plain cream cheese (room temperature) until fully combined.
Beat in as well 1 tablespoon vanilla (or any other flavouring you wish). Then carefully stir in at least 2 cups icing sugar (you will probably want a bit more to get the consistency you like).
Then I sliced the cake in half horizontally.
I filled the gap with a raspberry jam.
Then I iced it, but only the sides at first. Why? Because I was going to do THIS. But instead of sprinkles, because sprinkles are gross, I’m going to use Nerds.
If you’ve never heard of Nerds, they’re basically small crystals of sugar coated with a sour neon candy crust. They come in wee rectangular boxes and are a childhood favourite of pretty much everyone in my generation, because you used to be able to buy two boxes for fifty cents at the corner store.
Fortunately for us, in the Super Size Me generation, you can now buy Nerds in giant boxes. I wasn’t sure how many Nerds I would need for this, so I bought two boxes. I can always rot my teeth on the other box if it isn’t needed.
So. Spread your Nerds out in a flat rimmed dish (like a baking sheet or a dinner plate) with enough room to lay your whole cake.
Pick your cake up and hold it by the bottom and the top (the unfrosted ends) and, working one side at a time, press the sides into the Nerds to make them stick to the frosting.
Set the cake back down and frost the top, being careful not to disturb the sides. Now I should have refrigerated my cake between frosting it and nerdifying it, so that’s why it’s all squishy and demented. Make sure you do that. Also, I discovered that my wee hands were no match for the size of this cake, so that may have added to the dementedness.
Sprinkle the top with Nerds until it’s evenly coated. Press them down a bit to make sure they stick.
Chill the cake until serving. Even slightly demented, it was still mighty tasty!
I made this cake for my grandmother’s 86th birthday. She has a severe allergy to whey, which you find in most milk products, so this dense little chocolate cake has no milk, no butter, and does not even contain an egg. It’s also super-quick and very easy to prepare. I got the recipe from The Joy of Cooking (2006 edition, page 723), but I left out the salt, as always.
Preheat your oven to 375°F. Grease and flour an 8-inch cake pan, or line the bottom with parchment.
In a large bowl, whisk together 1 1/2 cups all-purpose flour (I used cake and pastry flour because I have tons lying around), 1 cup plus 2 tablespoons granulated sugar, 1/3 cup plus 1 tablespoon unsweetened cocoa powder, and 1 teaspoon baking soda.
Add to this 1 cup cold water, 1/4 cup vegetable oil, 1 tablespoon distilled white vinegar, and 2 teaspoons vanilla.
Whisk until the batter is glossy and smooth.
Scrape the batter into the pan and spread evenly.
Bake about 30 minutes or until a toothpick inserted in the centre comes out clean. Let the cake cool in the pan on a rack for ten minutes, before sliding a knife around the edges and turning the cake out onto the rack itself.
Let it cool completely before removing to a plate and icing. Frost with your favourite icing, or simply sprinkle confectioner’s sugar (icing sugar) over top using a sieve. I used a lemon slice squeezer (one of the many weird and wonderful gadgets in my parents’ kitchen) to create a fish shape on top of the cake.
Dust the icing sugar over the area you wish to cover.
I have designated certain days in my life as chocolate cake days. You know, those days where things tend to go wrong, and you end up with FLOOR PIZZA. That kind of day. Normally I turn to the convenient comfort of cake-in-a-box (similar to garlic-in-a-jar but probably not quite as good for you), but recently I’ve been more interested in the process of making one from scratch, and doing it was way easier than I expected. You, my lovely readers, get the benefit of my experience here.
Seeing as I had recently made an angel’s food cake, it was only fitting that I make a devil’s food cake as well. You may not know this but traditionally the angel’s food and devil’s food were made concurrently, as the angel’s food used all the whites of the eggs and the devil’s food used all of the yolks. Modern devil’s food cakes are much lighter affairs these days and generally use whole eggs (and less of them), but I think they would be a nice accompaniment to each other even without the egg symbiosis. I still have the yolks from the other cake, but I’m going to make them into a masterful pudding sometime soon.
I got this recipe from David Lebovitz, and this is his American-in-Paris masterpiece. I picked it because of his pictures of the icing on the cake. I’m such a sucker for chocolate frosting, especially a ganache. I also thought this recipe had an interesting improvement of putting coffee into the mix. Coffee and chocolate are always a good combination. His recipe calls for unsalted butter and salt, but I just use salted butter and I rarely add salt to anything.
Okie dokey (never really sure how to spell that).
Put your oven rack in the centre of the oven and preheat it to 350°F.
Butter up two 9″ x 2″ cake pans and place pretty circles of parchment paper (not to be mistaken with waxed paper, that would be a bad idea) in the bottom of each. I used a compass because I have a good attention to detail (the Pie called me a nerd for doing so but HE’s the one who wrote a remote sensing exam today). Put those pans somewhere and work on the other stuff.
Sift together 9 tablespoons unsweetened cocoa powder, 1 1/2 cups cake flour (I used all-purpose because that’s what I had), 1 teaspoon baking soda, and 1/4 teaspoon baking powder in a bowl and set that sucker aside for a spell.
In yer mixer, beat together 1/2 cup butter (or a stick, or 4 ounces) and 1 1/2 cups granulated sugar until creamy and fluffy and stuff.
Add 2 eggs, one at a time. Don’t forget to scrape down the sides of the bowl on occasion.
Mix 1/2 cup strong coffee and 1/2 cup milk together in a measuring cup (or some other form of vessel).
Add half your dry mixture to the creamy butter goodness in the mixer and stir. Don’t forget to keep scraping down the sides of the bowl.
Add in the milky coffee and stir that up.
Finally, add the second half of the dry mixture to your bowl and mix that up as well.
Divide your batter between the two buttered and papered pans, smooth it flat, and bake for 25 minutes.
You can tell it’s done when you stick a toothpick in the centre and it comes out clean. I found that mine took an extra five minutes. Make sure the cake is completely cool before you think about icing it. When removing from the pan, run a spatula around the edge to loosen the sucker. Due to time constraints, I actually made up the cake part the day before, then wrapped it tightly in plastic over night, and made the frosting the next day.
While it’s cooling (or sitting politely in plastic wrap) you can make your lovely ganache frosting.
In a double boiler or a bowl set over (but not touching) a pot of barely simmering water, melt 10 oz good quality chocolate (your preference for the type) in 1/2 cup cream. Just so you know, an ounce of chocolate is one of those squares in the boxes of baking chocolate.
Be very careful removing the top of your double boiler, as escaping steam can burn.
Remove from heat and cut in 3/4 cup butter. Whisk until butter is thoroughly melted and mixed in and the mixture is smooth and velvety. Let your ganache cool until it’s spreadable, which could take up to an hour (your cake will take probably this long to cool anyway). Be sure to give the cooled ganache a good whisk to fluff it up a little.
Pop your cooled cakes out of the pans and remove the paper.
Put one half of the cake on the plate of your choice.
I made another modification here. I took the leftover frozen glaze from the previous angel’s food cake and decided to put it on this one as well. It seemed fitting. All I did was defrost the glaze and whisk it up a little. It was slightly lumpy after its time in the freezer but it tasted the same.
Smooth a generous amount of your cooled ganache over the top of the first cake.
Plop the second cake on top of that frosted layer and go nuts covering the whole thing with luscious ganache (or, in my case, glaze it first, then go nuts).
The cake was very moist and I didn’t do a crumb coat, so you’ll notice a few crumbs here and there in the frosting.
I also decided to jazz it up a little by drizzling melted 2 oz white chocolate over it.
As with most cakes, you should eat it the day it’s made but it’s pretty good the next day as well. And the day after that, and the day after that. Just keep it wrapped up. Om nom indeed.