Did I ever tell you that I made farmstand doughnuts? They were great(Thank you for the recipe Tracy from Shutterbean.com !)
I think I prefer driving to the apple orchard and buying them…no, I don’t see myself making doughnuts again anytime soon. What do I see myself making? Bagels! Salads! Beets?
Anyway…You might want to sit down. In a recent phone conversation, my cousin told me something about duck feathers in fast food products. She is a recent high school graduate… So, you can take her word for it…Or..you can be like me and google “duck feathers in popular donut chain” – you will be sorry you ever went down that duck feather filled rabbit hole. The boston creme just won’t be the same. I’m sorry I had to bring this up but its just one more reason to make your own baked goods.
Posted in Breads, Breakfast, Cakes, Dessert, Dough
Tagged funkin gonuts, Heckle & Jyde, Samantha Mancini, Samantha Mancini High School Graduation, Shutterbean, Shutterbean Farmstand Doughnuts, Tarred and Feathered, Yum
Recipe from A Taste of a Honey, Recipes and Traditions
Honey Apple Cake (click for link to recipe)This recipe came from the e-newsletter GOOP
I made it a while ago and I remember my Dad and I eating a lot of it fairly quickly. Speaking of, tomorrow is Father’s Day so spend it well whoever your Daddy may be. Will you make a cake or go out? or…watch She’s Out of Control with Tony Danza on youtube? Life in 1989…..you know you want to go back to the eighties & eat honey apple cake…Or maybe it’s just me ♥
Posted in Cakes
Tagged 1989, 80s movies, Apple, Cake, comfort cake, GOOP, Happy Fathers Day, Honey, Honey Apple Cake, She's out of control, Tony Danza
This recipe is famous. Its think been on NPR and in the New York Times and is from the book Cooking for Mr. Latte, A Food Lovers Courtship, With Recipes by Amanda Hesser (New York Times Magazine Food Editor.) Hesser also wrote The Cook and The Gardener. I have made this a few times over the past 8!? years. When I made the recipe below I thought the Hessers’ most certainly cracked the chocolate cake code! Amanda Hesser tells the story of how her mom would bake this late at night. Can you imagine the aroma of a chocolate cake baking and the sound of your mom in the kitchen while you are nestled under the covers about to dream up sugarplum fairies? In the morning the kids would watch their mom frost the cake while they ate breakfast. Sounds like the American Dream…right?
Chocolate Dump-It Cake By Amanda Hesser adapted from Judith Hesser
I have always used a really old and probably dangerous tube pan that belonged to my grandmother. I butter and flour the pan & then put parchment to fit bottom and butter and flour parchment..
2 cups sugar
4 ounces unsweetened chocolate
1 stick unsalted butter + more for greasing the pan
2 cups all purpose flour + more for dusting pan
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup milk
1 teaspoon cider vinegar
1 teaspoon vanilla extract
1 1/2 cups Nestle semi-sweet chocolate chips
1 1/2 cups sour cream-at room temperature
1. Preheat oven to 375. Put the sugar, unsweetened chocolate, butter and 1 cup of water in a saucepan. Place over medium heat and stir occasionally until blended & melted. Remove from heat and let cool slightly, about 15-20 minutes.
2. While chocolate mixture is cooling, sift flour, baking soda, baking powder and salt together. In a separate bowl, stir milk & vinegar together. Grease and flour a 9 inch tube pan.
3. Once chocolate mixture is cooled, whisk in the milk mixture and then the eggs. In several additions & without overmixing whisk in dry ingredients. When the mixture is smooth, add the vanilla & whisk once or twice to blend. “Dump” the batter into the greased tube pan and bake on the middle rack until a skewer inserted in the center comes out clean, about 30 minutes. Let the cake cool for 10 minutes, then remove from pan and cool on a rack. The authors tip is to place a ring of wax paper on top of the cake so you have something to grab onto when turning it out..) Let cool completely.
4. To make icing: melt the chocolate chips in a double boiler, then cool to room temp. It is very important that the chocolate and sour cream be the same temperature, otherwise the icing will be lumpy or grainy. Test it by stirring a little of the sour cream and chocolate together in a bowl; if it mixes smoothly, it’s ready. Stir in sour cream, 1/4 cup at a time, until mixture is smooth.
5. When cake is cool, frost as is.. or cut in half to have another layer of icing. Store the cake in the fridge. Love the cake. Right now all I have is a not so good unfrosted picture…
My mom gave me this recipe after watching the amazing Lidia make it on her show. You will need a 10 inch springform pan and some will power. This cake is even better the day after its baked..and the day after that…capiche?
Almond Torte by Lidia Matticchio Bastianich
makes: one 10-inch cake
Find the recipe here (page 5 of Lidia’s Dessert Recipes)
THIS CAKE IS Amazing THANK YOU LIDIA!
I know what you’re thinking. I eat blueberries on the regular because they are one of the fountain of youth foods. I should. But I usually just bake them into muffins and cakes and call it a day. I found this recipe on the cooking during stolen moments blog, listed in the blogroll below and have made it a few times. My dad loves it. Someone told me a fight almost broke out over this cake. It is light and lovely. Thank heavens for foodie blogs and bluberries.
Blueberry Coffee Cake (from Cooking During Stolen Moments)
2 cups all purpose flour
1 1/2 cups sugar
1/2 cup butter, cut into small pieces
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla
2 1/2 (or less) cups blueberries
Preheat oven to 350 F. Grease and flour a 13×9 pan, or a size close to it… Combine flour and sugar. Cut butter into this mixture until crumbly. Reserve 3/4 cup crumbs for the topping. Add baking powder, egg yolks, milk & vanilla to remaining crumbs and beat about 1 minute. Whisk reserved egg whites until soft peaks form. If you have an electric mixer, use it, if not, be ready to feel the burn..whisking egg whites? Perhaps that’s how Michelle Obama got those toned arms. Um, no. Gently fold the egg whites into the batter. Pour into prepared pan and sprinkle reserved crumbs evenly over batter. Bake for 35-40 minutes, or until lightly browned and fully cooked through. This cake will not last long if you have a few people around, so don’t worry about how long it will keep etc. It is DELICIOUS 🙂