01.06.2012 Apple Spice Cake with Brown Sugar Frosting

I've been having a mega apple crave lately. Not sure what the deal is, but I can't help but want to try almost every recipe I see with apples. Maybe I miss fall...Either way, this is a recipe that has been taunting me for quite some time now. I've been a little obsessed with my Sono Bakery cookbook and can't seem to find a recipe I haven't loved yet, so I had no problem committing to a new apple recipe to try. I hope you enjoy :)

Apple Spice Cake
2 cups AP flour
1 tsp baking soda
3/4 tsp baking powder
3/4 tsp coarse salt
3/4 tsp ground cinnamon
1/4 tsp nutmeg
1 1/3 cups light brown sugar
1 cup vegetable oil
2 large eggs, room temp
2 cups grated peeled and cored apples (red, I used fuji)
2 tsp vanilla
2/3 cup toasted walnuts (optional, I opted to not use them in the cake and to decorate with at the end)


Brown Sugar Buttercream (I was very unhappy with this recipe initially and made some dramatic changes to get it right for me)
3 large egg whites
3/4 cup light brown sugar
1/8 tsp coarse salt
1 cup (2 sticks) plus 2 TB unsalted butter, firm but not chilled, cut into cubes
3/4 tsp vanilla

My additions consisted of a whole lotta powdered sugar and about 2 tsp maple syrup.

1. Preheat oven to 350 degrees and prepare an 8-inch square cake pan
2. To make the cake: In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
3. In a large bowl, whisk together the brown sugar, oil, eggs, grated apples, and vanilla. Add the dry ingredients and fold with a rubber spatula until the flour has been absorbed. Fold in the walnuts, if using.
4. Pour the batter into the prepared pan. Bake 45-55 minutes. The recipe said 50 to 55, but mine was done at 45 minutes.
5. To make the buttercream: Bring about 1 inch of water to a simmer in the bottom of a double boiler ( I opted out on the double boiler thing and decided holding my pan an inch or two over the heat works just as well...) Combine the egg whites, brown sugar, and salt in the top of the double boiler. Whisk over the simmering water until the whites are warm to the touch and the sugar dissolves, 1 to 2 minutes. Transfer to the bowl of a standing mixer with whisk attachment, and beat until the meringue is glossy and stiff peaks form. With the machine running, gradually beat in the butter. By the time the butter is added, the mixture will break; keep beating - it will become smooth again. Continue to beat and add vanilla.
6. If you are like me and completely unhappy with the ridiculously buttery flavor and slimy consistency of the frosting, try adding powdered sugar. Add as much as you need to your liking. I wasn't measuring, but it must have taken me at least a cup to reach that creamy texture I'm used to. I also decided a hint of maple syrup was in order, but that was just my preference.

I'm not sure if it's my preference for apples or why I am even comparing this carrot cake, but I would eat this over the best slice of carrot cake any day. I highly recommend adding that hint of pure maple syrup. It makes all the difference and going with the cake perfectly.

01.03.2012 Red Velvet Cake

This is the best red velvet cake I have ever had. Try it. Enough said.

So, I know I have some pretty terrible photography skills and this cake doesn't look like anything special in particular, but I promise you it's wonderful

Red Velvet Cake

Adapted from The Sono Baking Company

The recipe was initially made to make 12 cupcakes, but I decided to double the recipe and make a taller 9X9 round cake. I prefer a delicious slice of cake to a a single cupcake. 

Ingredients

For the Cake

2 cups buttermilk

2 tsp vanilla

2 sticks unsalted butter, 1 cup

3 cups sugar

2 tsp coarse salt

4 oz red food coloring

4 TB dutch unsweetened cocoa powder

4 1/2 cups sifted cake flour

2 tsp baking soda

1 TB white wine vinegar

For the Frosting (I didn't double this one because I was low on butter)

3 TB AP flour

1 cup milk

2 sticks unsalted butter, 1 cup

1 cup sugar

Pinch of coarse salt

1 tsp vanilla

1. Preheat oven to 350 degrees and prepare two 9X9 round cake pans
2. To make the cupcakes: In a medium bowl, combing the buttermilk and vanilla; set aside
3. In the bowl of a standing mixer with paddle attachment, cream the butter, sugar, and salt on medium high until light and fluffy. Add eggs one at a time, beating after each addition. 
4. In a small bowl, stir the food coloring and the cocoa powder together to form a paste. (I skipped this step and guessed on the amount of food coloring because I used a concentrated gel food coloring. I added mine directly to the mixture above. It's all about the taste anyway, right?) Add to the butter-sugar mixture.
5. Starting with the flour, alternate adding the flour with the buttermilk mixture in three batches, ending with the flour. Let stand for 15 minutes. 
6. In a small bowl, stir together the baking soda and vinegar. Let stand until foamy; fold into the batter. Divide among cake pans.
7. Bake 20 - 25 minutes. ( I THINK it took me about 22. I'm not really a fan of timers...) Let cool and transfer to wire rack to finish cooling completely.
8. To make the frosting: In a saucepan, whisk the flour with 1/4 cup of the milk, smoothing out any lumps with a rubber spatula. Gradually whisk in the rest of the milk. Bring to a simmer over medium heat, whisking, and cook for 1 minute. Set aside to cool. 
9. In the bowl of a standing mixer with paddle attachment, beat the butter, sugar, salt, and vanilla until light and fluffy. Add the cooled milk and but until it reaches the consistency of whipped cream, 7-10 minutes. 
10. Frost, eat, and enjoy!

01.02.2012 Rosemary, Sea Salt, and Mustard Seed Soft Pretzels

I have officially found my new "go to" appetizer recipe. Everyone (including myself) loooooved this recipe. The sea salt and herbs make this so much better than any ordinary pretzel. PLEASE try this recipe. It will make you and your tummy so damn happy it's ridiculous. 

Rosemary and Sea Salt Soft Pretzels

Adapted from Dishing Up Delights

Makes 12 pretzels

2 1/4 teaspoons active dry yeast
1/4 teaspoon coarse kosher salt
2 teaspoons sugar
1 cup warm water
3 cups all-purpose flour, plus more for dusting
1/8 teaspoon cayenne pepper
2 tablespoons unsalted butter, at room temperature, plus 2 tablespoons butter melted for brushing 
Vegetable oil for baking sheets
3 tablespoons baking soda
1 tablespoon coarse sea salt
1 tablespoons minced fresh rosemary
1 tablespoon mustard seeds

Assorted mustards, for serving

1. Mix yeast, kosher salt, sugar and warm water in a small bowl, whisking until sugar dissolves. Let stand until foamy, about 5 minutes.
2. Mix flour and cayenne in a large bowl. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
3. Slowly pour the yeast mixture over the flour, stirring to combine. Use your hands to gather the dough together. Turn the dough out onto a lightly floured surface. Knead until the dough is no longer sticky, about 5 minutes. Cover with plastic, and let rise for 30 minutes.
4. Cut the dough into 12 pieces. Roll each piece into an 18-inch rope. Form a U-shape with one rope and twist the ends together twice. Fold the twisted portion backward along the center of the U-shape to form a circle, then gently press the ends of the rope on to the dough to seal. Transfer to an oiled baking sheet. Repeat with the remaining pieces. Let rise for 20 minutes.
5. Bring a large pot of water to a boil and add the baking soda. Boil pretzels in batches until puffed and slightly shiny, about 2 minutes per side. Transfer to a wire rack to drain.
6. Preheat the oven to 475 degrees. Return the pretzels to the baking sheet. Sprinkle each with some of the salt, then rosemary, and then mustard seeds. Bake 10-15 minutes until the pretzels are golden brown and cooked through. Brush each pretzel with melted butter and let sit for 10 minutes before serving. Serve with assorted mustards.

Mmm, it looks so perfect and cute. 

Time to tear into it and appreciate its beauty even more

Let's look closer...

Okay, now we can eat the soft warm pretzel and appreciate ever delicious bit

Let me know what you think!

12.22.2011 Homemade Oreo Cookies

Oreo cookies have been my absolute favorite store bought cookie since I was a kid. Guess what? I've managed to stumble across a recipe similar, but farrrr better. The cream filling is almost identical, but the chocolate wafer if so much better than any cookie you will find in a store. These are incredibly easy and fun to make and possibly my new favorite cookie. You will not regret trying this recipe!

Homemade Oreo Cookies

I love tiny display jars. They make everything cuter. 

Oreo cookie + milk = the best invention 

Adapted from Flour Child who originally got it from Smitten Kitchen 

For the chocolate wafers:
1  to 1&1/4 cups all-purpose flour (I ran out of sugar, so I went with 1 cup...I loved that they weren't overly sweet this way)
1/2 cup unsweetened Dutch process cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sugar
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg

For the filling:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract

1. Preheat oven to 375 degrees
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass. (I used my electric mixer and thought it worked great)
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. Slightly flatten the dough with the bottom of a cup. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
5. Assemble by piping filling onto bottom of a cookie and placing another of equal size to make a sandwich. 

12.21.2011 Christmas Bordeaux!

Since my dad was a kid, See's Bordeaux has been his all time favorite candy. It kills him how hard they are to com across. Luckily, after doing quite a bit of research, I was able to stumble across a recipe to make at home. This recipe isn't 100% spot on to the original, but it is definitely up there! I was surprised by how much they taste like the real thing. These have turned out to be the perfect holiday gift this year! Please give this recipe a shot and let me know what you think!

Bordeaux Filling

2 cups brown sugar
1 cup white sugar
1 1/2 half and half
2 tbsp glucose (white corn syrup)
1/2 cup salted butter
2 tsp quality vanilla extract

Prepare a loaf pan by lining with plastic wrap, or line an 8 x 8-inch pan with plastic.

Place sugars with cream, butter and glucose in a 4- to 6-quart pan. Bring to a boil, stir down any crystals on the side of the pan. You may need to put the lid on for a minute or two to dissolve any crystals. Cook to 234 F (112 C). Remove from heat, leaving thermometer in place and let sit undisturbed until it reaches 110 F (43 C). Add vanilla and begin beating. Mixture will thicken and loose its gloss. Pour out into prepared pan. Let sit overnight before cutting (if you can wait that long).

I hope you enjoy! :)