chocolate

swanky cake

(i made this cake for a bachelorette party.)

the innards were strawberry vanilla cake + chocolate whipped cream, and the cake skin was vanilla bean swiss meringue buttercream. neapolitan mash up

in other news, i just mopped the floor and watered every plant. someone come give me a high five.

recipes:

use any simple vanilla cake and load it with fresh strawberries before you bake it

how to make

chocolate whipped cream

and this is simple formula i always use for

swiss meringue buttercream

blackberry oreo cake



i made cake.
i have no photo of cake innards.
but i like the top enough that i don't care!

it's a blackberry oreo cake - 3 layers of dark chocolate cake, filled with stabilized whipped cream laced with chunks of oreo, and covered with blackberry swiss meringue buttercream.




i've been quite into decorating cakes lately. it's fun to start with no decoration plan and just go after it, and keep on adding random shit until i like it. i was walking to the 99cent store to see what kind of birthday candle situation they had, and i spotted bougainvillea poufs laying on the sidewalk, all purple and pretty.

sometimes i feel like i live for those moments when inspiration really does just fall into your lap. (or sidewalk.)





i'm also currently 'job hunting' and it sucks. what's up with you?



Blackberry Swiss Meringue Buttercream

150g egg whites (about 5 egg whites)
1 1/4 cups sugar (250g) 
3 sticks + 2 tbsp unsalted butter, cool but not cold
1 1/2 tsp vanilla extract
1/3 cup blackberry puree
pinch salt

to make blackberry puree: throw a thing or two of blackberries in a blender or food processor (i always do more than what i need so that i can freeze some extra puree for whatever next kind of blackberry thing i feel like making, so my measurements on this one are not so helpful. i believe i pureed two 6oz containers of berries.) then pass through a fine mesh strainer to separate the juices from the finicky seeds. 

put egg whites and sugar in a pan or bowl set over simmering water. (double boiler situation) whisk constantly until the temperature reaches 160 degreesF, or if you don't have a candy thermometer, until the sugar has completely dissolved. 
transfer the whites/sugar concoction to the bowl of a stand mixer fitted with the whisk attachment and whip on medium-high speed until the meringue is glossy and thick, and the bowl is cool to the touch (about 9-10 minutes.) Once the bowl is totally cool, switch to the paddle attachment and on low speed, begin to add the butter, a tablespoon at a time. until each is incorporated. if the mixture begins to look weird and curdle-y, don't worry! this is good, just keep it going and it will eventually come together. 
we are essentially forcing fat into a mixture that isn't typically used to so much fat, so it acts weird at first, but eventually everything will emulsify. also, if the mixture seems too runny, refrigerate it for 10 minutes and then continue. sometimes temperature can be a huge factor with buttercreams. 
once it comes together, add in the vanilla extract, pinch of salt, and then the puree, a bit at a time. 

yay done. frost yo stuff. 




espresso chip shortbread

need i say much? probably not.

but i've had two glasses of wine, and these are the times the words flow.   you know?

these shortbreads are small and tasty. i prefer shortbread to be cut in neat squares. personal preferences. i also like them in triangles or giant hunks, and circles are cool too.

they're like cute edible buttons with shittons of butter.

the best kind of buttons!

i've been testing a bunch of recipes, for a reason i won't say yet.

it's not a cookbook

every other blog in the internet universe is being commissioned to write a book. no offense blogs [good for you, that's exciting, yada}

...

i was talking about shortbread.

they're nice. they're crisp like a shortbread should be. eat them alongside a cup of coffee because we can't seem to get enough.

bam. blog post complete.


Espresso Chip Shortbread

from smitten kitchen

1 tbsp instant espresso powder

1 tbsp boiling water

8 ounces (2 sticks) unsalted butter, room temperature

2/3 cup confectioners' sugar

1/2 tsp pure vanilla extract

2 cups all-purpose flour

4 ounces bittersweet chocolate, finely chopped

dissolve the espresso in the boiling water, and set aside to cool to tepid. 

working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and confectioners' sugar together on medium speed for about 3 minutes, until the mixture is very smooth. beat in the vanilla and espresso, then reduce the mixer speed to low and add the flour, mixing only until it disappears into the dough. don't work the dough much once the flour is incorporated. fold in the chopped chocolate with a sturdy rubber spatula. 

using the spatula, transfer the soft, sticky dough to a gallon-size ziplock plastic bag. put the bag on a flat surface, leaving the top open, and roll the dough into a 9x10 inch rectangle that's about 1/4 inch thick. as you roll, turn the bag occasionally and life the plastic from the dough so it doesn't cause creases. when you get the right size and thickness, seal the bag, pressing out as much air as possible, and refrigerate the dough for at least 2 hours, or for up to 2 days. 

preheat the oven to 325 degreesF. Line two baking sheets with parchment or silicone mats. 

put the plastic bag on a cutting board and slit it open. turn the firm dough out onto the board (throw out the bag) and using a ruler as a guide and a sharp knife, cut the dough into 1 1/2 inch squares. transfer the squares to the baking sheets and carefully prick each one twice with a fork. 

bake for 18-20 minutes, rotating the sheets halfway through. they will be pale and shouldn't take on too much color. 

transfer to wire racks to cool and let them cool completely to room temperature before serving. 

wedding cake part II: how to make a wedding cake in the forest

i shoved my kitchen aid mixer behind the seat cushioned with a pillow and my backpack. it was thursday morning. ...i wonder if i'll need more parchment..? i should grab a couple more..

he had two guitars. i had two coolers, a  cake stand, a box of tools..2 spatulas, whisk, a double boiler. Ripe nested down by my feet, for some car entertainment.

we had a lot of shit. and a long ride. this was my first wedding cake. I was anxious in anticipation of all the things I had to get done ]

i had deli cups filled with caramel and hazelnut paste, and rounds and rounds of individual frozen and slowly defrosting cake layers, all sandwiched together as snugly and safely as i could arrange.

my plan of cake attack was to assemble the "bodies" of the two cakes when we got there later in the night, and then have them in the freezer overnight.

we got there in the late evening, we unloaded our truckful of junk and explored around the beauty of the place, we ate eggy english muffins and, what do you know, it was 10:30 and i was pondering where to begin.

well. make vanilla bean custard, that needs to get in the fridge cooling asap.

next, figure out how to approach doing this in this little studio kitchen strip.

oh look it's 11:30.

i haven't even started unwrapping and leveling the cakes out when one self-proclaimed 'sous chef' had clearly dropped out.

i chose to take the momofuku route in building the insides of the cake into one drum.

i compiled them in 10 and 8 inch springform pans lined with acetate.

i love this method of building cakes in a perfectly round mold, particularly for cakes with several layers and components. the sides are smooth and it keeps everything tighter. Also.. generous layers when it comes to the fillings. okay?

i finished up around 2 or 3.

i shoved (carefully maneuvered them with caution) them  into the freezer,

and then, to face my messy mini kitchen that i had turned into a warzone. oh yay

i glanced over at joe in enviable disgust.

the next day,

in the afternoon, i took them out of the freezer, peeled the acetate paper off immediately to ensure nice sides and let them thaw a bit. in the meantime make a giant batch of caramel swiss meringue buttercream.

crumb coat on each cake. refrigerator.

then frost each. back in the refrigerator.

oh. what? buttercream? i haven't told you about the frosting. the one to tie everything together. the one that had to pair deliciously with the two (very different) cakes.

i had a few ideas, but the second i made caramel swiss meringue buttercream, the other frosting candidates got kicked to the curb. there truly isn't a cake i can think of that it wouldn't be delicious on.

in essence, you make a swiss meringue buttercream which isn't nearly as intimidating to make as it sounds.

caramel softens in the sun. then caramel gets whipped into the buttercream. it's beautiful.

now. the wedding day. it's a few hours before the ceremony. i shove a bunch of neon straws into the bottom cake, snip them so they are level. i make sure that no one is around me and everything is completely silent. i hold my breath, and stack the one cake on top of the other.

whoa. it worked.

i took out the racks in the mini fridge, and slid the cake in. all that was left to do was put the topper and flowers on it.

YES. sweet success!

then i hit the wine, stuffed my face with chorizo and brie, and hoped the night would never end.

things learned:

1.do the dishes now. not later. apparently there are millions of ants in the forest that will flock to every miniscule crumb and frosting smudge you can't even detect with your eyeballs.

2. i work pretty messy alone when there is no one around to get mad at me for being a mess.

3. flimsy neon straws can work together to achieve great strength

4. salted caramel swiss meringue buttercream > everything

Salted Caramel Swiss Meringue Buttercream

adapted from here and here

10 oz egg whites

10 oz sugar

1/2 tsp kosher salt

the scrapings from 1 vanilla bean or 1 tsp vanilla extract

2 lbs unsalted butter, cut into chunks and softened

8-10 oz caramel

salt

combine the egg whites, sugar, salt, and vanilla bean together in a clean bowl (if using vanilla extract, don't add til the end). set the bowl over a pan of water and turn the heat on medium low. you don't need the water to boil, just hot enough to steam and heat the whites. 

whisk frequently to prevent the whites from cooking. cook until the sugar completely dissolves, and should reach 150 degreesF on a thermometer. (i don't use a thermometer for this, i just touch the whites and rub it between my fingers, if it's still grainy it needs more time, but if it's smooth, the sugar has dissolved and it's ready.)

when the mixture is sufficiently hot, remove from heat and using the whisk attachment of a kitchen aid mixer, whip on medium high speed until the mixture has doubled in volume and turned white. continue whipping until the meringue is cool. feel the bowl, it should not be warm. 

turn the mixer down to medium-low and begin adding the butter, one chunk at a time. scrape down the sides of the bowl on occasion. don't panic if it looks curdled at a point. just keep the mixer running and continue adding the butter chunks and it will emulsify. finally, splash in some vanilla extract if using and drizzle in caramel with the mixer still running. let continue to whip until it's fully incorporated. adjust salt to taste

brown butter hazelnut brownies


1. bonjour!
2. i am seriously overwhelmed
3. lists make things feel less complicated
4. great.
5. i made brownies and they are way too good not to share.
6. i'm figuratively shouting from the rooftop (from a coffee shop) how amazeballs the brownies are.
7. if you just flinched a little when you read that, then we're on the same page. i will never say amazeballs ever again.


8. the brownies are like hazelnutty gooey fudge bliss.
9. they are gluten free by nature, if that sort of thing floats your fancy.
10. there is browning of butter.
11. i love you.
12. there is chopping up dark awesome chocolate. no chocolate chips people.
13. there is toasting hazelnuts, and grinding them into a beautiful nibby flour.
14. it's clearly a more involved brownie.
15. but this is a way better brownie.
16. promise.



Brown Butter Hazelnut Brownies

16 ounces unsalted butter
12 ounces dark chocolate (65-72%), chopped
1 vanilla bean, split and scraped, seeds reserved (or 2 tbsp vanilla extract)
7 ounces toasted hazelnuts, skins removed
4.5 ounces cocoa powder (NOT Hershey's)
6 eggs
21 ounces sugar
1 tsp kosher salt
1 tbsp instant coffee powder

preheat oven to 375 degreesF. 
line a 9x13 inch metal baking pan with aluminum foil or parchment (once strip down the middle and hanging over the ends will work perfect, this will help with removing the brownies from the pan.) 
melt the butter, along with the vanilla bean pod in a medium saucepan over low heat until liquefied. (if you are using vanilla extract, don't add it now. add it in later with the salt and espresso.)
crank up the heat to medium low. the mixture will bubble, there's no need to stir, just keep an eye on it and keep simmering until browned and bits at the bottom are brown (don't let them turn black!)
remove from the heat and add in the chocolate. whisk scraping the bottom to mix up the browned bits,  until smooth. set off the heat to cool. 
put the hazelnuts and cocoa in the bowl of a food processor and pulse until finely ground. set aside. 
with a stand mixer or hand mixer fitted with whisk attachment, combine the eggs, sugar, reserved vanilla seeds (or vanilla extract), salt and espresso powder. whip on medium speed for about 5 minutes. 
turn down the speed on the stand mixer to low and pour in the butter/chocolate mixture all at once. immediately add in the dry ingredients and keep mixing until incorporated. 
pour or spoon into the prepared pan. bake about 30-35 minutes, until slightly firm to the touch. they may not seem totally done when you pull them out, but this brownie is so dense that it will retain its head and keep cooking for a bit of time. err on the side of gooey. 
cool the brownies thoroughly before cutting or removing from pan. 
if you'd like extremely neat squares, chill in the refrigerator before cutting. 


salted caramel + chocolate tart


mb post.
normally loud and bustling.

the same building where my parents would go to buy stamps and send letters,
and here i am, thirty years later.
in that same building,
everyday,
rolling dough and making bacon brittle.


i drag myself from my heat-blasted car to the front doors.
i stand outside wait for craig to come let me in.

that light coming from the back, that's where i'm headed. it's still and silent, peaceful, and approximately FAR too early.

sometimes i am ready, coffee in hand and ready to seize the fucking baking day.

other times, i am absolutely no-no please not now no Not Ready. i just woke up 17 minutes ago, and my body should not be trusted to operate a vehicle, oven, or human sized kitchen aid.


and the lists.. jesus. they're daunting to look at in the morn.
i secretly hope a pot will fall on my head so that i can go back home to my bed.
but that never happens. so the bread and tart making continues.  


salted caramel tarts are a thing. a classic thing. a simple thing. a thing that people love, adore, and gush over. 
we worked on perfecting them for a week, so they have been very much on the brain.


i made one at home, the way i like it, heavier on the caramel with a thin sheet of ganache. 

so while this isn't exactly the one i make at work everyday, the classic construction is the same.
the pate sucree crust, buttery and crunchy, more like sugar cookie than flakey pie crust.
thick and glossy caramel.
ganache. deep and shiny.

and salt.
the flakey kind. lots. 



Salted Caramel + Chocolate Tart
adapted from all over. martha stewart, saveur, work

for the tart dough:
6 tbsp unsalted butter, room temperature
1/2 cup confectioners' sugar
2 large egg yolks
1 1/2 cup all-purpose flour
1/4 tsp salt
2 tsp heavy cream

for the caramel:
1 1/2 cups (300g) sugar
6 tbsp water
3 tbsp light corn syrup
1/4 tsp (2 g) kosher salt
1/2 vanilla bean, seeds scraped*
6 tbsp (90g/3 oz) unsalted butter
6 tbsp heavy cream
1 tbsp creme fraiche

for the ganache:
3/4 cups heavy cream
6 oz 55%-65% dark chocolate 

make the tart dough: in the bowl of an electric mixer fitted with the paddle attachment, combine butter and confectioners' sugar. mix on low speed until combined, about 2 minutes. add egg yolks, and mix until incorporated, about 1 minute, scraping down the sides of the bowl as necessary. add half of the flour, and mix on low speed just until the flour is incorporated, about 30 seconds. add remaining flour along with the salt and cream, and mix just until flour is no longer visible, about 1 minute. turn out dough onto a piece of plastic wrap and shape into a flattened disk. wrap and refrigerate for at least 1 hour or overnight. 
when ready to use, roll out dough on a floured surface, about 1/4 inch thick. drape over the tart pan of your choice (round, rectangle, square, mini round tarts) and gentle press into corners. using a sharp paring knife, trim away excess dough. prick the bottom of the dough all over with a fork and chill in the refrigerator until firm, about 30 minutes (or the freezer to cut down on chilling time)
preheat oven to 350 degreesF. line the tart shell with a piece of parchment leaving an overhang, and fill with pie weights or dried beans. bake until edges are just golden, 10-15 minutes depending on the size of your tart(s). remove parchment and weights. return to oven and continue baking until golden brown, 10-15 minutes more. cool completely. 

make the caramel: in a medium heavy saucepan, whisk together sugar, corn syrup, salt and water and bring to a boil over medium heat. cook undisrupted until the caramel turns a rich amber color, then remove pan from heat and whisk in butter, vanilla bean seeds, and cream. the mixture will bubble up. whisk until smooth and beautiful. pour caramel into cooled tart shell(s) and let cool slightly; refrigerate until set 3-4 hours. 

make the ganache: bring heavy cream almost to a boil in a small heavy saucepan over medium heat. put chocolate into a medium bowl and pour in hot cream. let sit for a moment, then stir around with a rubber spatula and whisk until smooth. pour ganache evenly over tart. 

the amounts and ratios of caramel to chocolate is completely up to you. with that, you might have more or less leftovers of caramel and chocolate ganache. 


*you can still make perfect beautiful caramel without vanilla beans! 
so if you don't have a vanilla bean, don't fret. make it without it. 

suggestions for leftover caramel: ice cream, caramel can transform ice cream. 
this is what i want: olive oil ice cream + caramel+ toasted peanuts + sea salt. done deal. 

 just follow the caramel principle: chilled for thick caramel. room temperature caramel will be less thick. heated caramel will be thinner and saucy. ..and you can pretty much include it in any dessert. 

suggestions for leftover ganache: heat until thick, glossy and pourable, then pour onto a tall bundt. banana? yes. i've also been eyeing this pecan molasses one. 


malt ball and peanut crunch semifreddo


days go by and i find myself waiting for thoughts, the kinds of thoughts i know were once there.
it feels so many times, as of late, they don't come.

i'll force myself to try, just to try starting anywhere. dear lord, let me have an original thought.

but eventually, i'll have a night like this. i lay in bed, my back feels in shock from yet another 12+ day, and my mind refuses to shut off and dream its usual creepster scenarios.

all i hear is the rain outside and the hollow clicking of my keyboard. i must say, this is beyond pleasant.
and holy yes look, i'm putting words into space. clearly nothing special. but nonetheless, words!


i should probably talk about the semifreddo. the semifreddo with malt balls and peanut crunch.
i made this with a purpose. it was meant to be eaten by some very cool important people.
the dinner ended up being cancelled leaving me with two hefty loaves of frozen cream.

things could be worse.


this isn't my first romp with semifreddo. there was this one with raspberry swirls and rainbow curls. that was a good time.

this one here is surely more addictive though, with the crunchy malt chunks and the salty peanut crunch.


top it with the simplest chocolate sauce, and IT's ON.

alright, i think it's time. i can walk away (fall asleep) from this writing onset situation content.
i should seriously go to bed.
i should seriously write a self-warning sign to not take forkfulls of semifreddo for breakfast.
bananas and cereal, bananas and cereal, bananas and cereal.
SEMIFREDDO!


Malt Ball & Peanut Crunch Semifreddo
adapted from Baked Elements by Matt Lewis and Renato Poliafito

*this base recipe is completely adaptable. layer it with whatever you like. if you don't want to go through the extra process of making the peanut crunch, then don't. i do love the crunchy salty element it adds, but it's still delicious without it. 

2 cups malted milk balls
peanut crunch (recipe below)
1/2 cup sugar, divided
1/3 cup malted milk powder
5 large eggs, separated
2 cups heavy cream
1 tbsp pure vanilla extract
1/2 tsp salt


line two 9 inch loaf pans with plastic wrap and allow a generous overhand on all sides. spray a paper towel with nonstick spray and wipe the plastic wrap with it. 
in a food processor pulse the malt balls until they are just coarsely chopped (or chop up by hand). don't process until it turns into powder - we want decent sized chunks. sprinkle the bottom of each loaf pan with about a quarter of the chopped malt balls and about 1/4 cup peanut butter crunch. 
in a large bowl, whisk together 1/2 cup plus 1 tbsp of the sugar, the malted milk powder, and the egg yolks fairly vigorously until the mixture turns pale, 1-2 minutes. 
in a chilled medium bowl, vigorously whisk the cream for 1 minute. sprinkle the remaining 3 tbsp of sugar and vanilla over the top of the cream, then continue beating until soft peaks form. fold the whipped cream into the yolk mixture. set aside. 

in the bowl of a standing mixture fitted with the whisk attachment, beat the egg whites with the salt just until stiff peaks form. do not whip past the stiff peak stage or the whites will become dry and unusable. 
fold one third of the egg white mixture into the egg yolk base. add half of the remaining egg whites and gently fold until almost incorporated. fold in the remaining egg whites. 
use a large spoon to fill each loaf pan halfway with the semifreddo and smooth surface with the back of the spoon. place in the freezer for 10 minutes. 
remove the loaf pans from the freezer and sprinkle the remaining chopped malted milk balls over the semifreddo in each pan, and another 1/4 cup peanut butter crunch. then cover with the remaining semifreddo. smooth out top. cover tighytly with plastic wrap and freeze until firm, about 6 hours. 

to serve, invert onto a platter and remove the plastic wrap. to slice, use a knife dipped in hot water then dried, and slice into 1 inch slices. drizzle with chocolate syrup. 

Peanut Crunch

1/3 recipe peanut brittle (method to follow)
3/4 cup skippy peanut butter
1 1/2 cups feuilletine
3/4 cup confectioners' sugar
1/2 tsp kosher salt

combine the peanut butter, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium low speed for 1 minute, until homogenous. the crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks. 

Peanut Brittle
1 cup sugar
1/2 cup peanuts

line a quarter sheet pan with a silpat (parchment won't work here)
mak a dry caramel: heat sugar in a  small heavy bottomed saucepan over medium high heat. ass soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan - you want it all to melt and caramelize evenly. cook and stir, cook and stir, until the caramel is a deep dark amber, 3-5 minutes. 

once the caramel has reached the target color, remove the pan from the heat, and with the heatproof spatula, stir in the nuts. make sure they are coated in caramel, then dump onto the prepared sheet pan. spread out as thin and evenly as possible. the caramel will set quickly. let cool completely. 
in a zip lock, break up the pieces as small as possible with a rolling pin or simply grind it down in the food processor to the size of short grain rice. store in an airtight container. 

coffee cookie dough ice cream

this is coffee cookie dough ice cream.

coffee cookie dough ice cream is as absurdly good as it should be. success.

steep coffee beans in milk for an hour.

make a little batch of cookie dough sans eggs.

coffee milk turns to custard with the help of egg yolks.

custard gets amped up with pinches of vanilla and ground coffee.

custard gets spun into ice cream. cookie dough chunks are folded in.

brace yourself, spoons.

meeting adjourned. ice cream a-churned.

i should just start making vats of cookie dough ice cream and selling it out of my squeaky garage.

Coffee Cookie Dough Ice Cream

adapted from the perfect scoop by dave leibovitz

for the ice cream:

1 1/2 cups whole milk

3/4 cup sugar

1 1/2 cups whole coffee beans

pinch of salt

1 1/2 cups heavy cream

5 large egg yolks

1/4 tsp vanilla extract

1/4 tsp finely ground coffee

for the cookie dough:

5 tbsp salted butter, melted 

1/3 cup packed light brown sugar

1/3 cup flour

1 tsp vanilla

2/3 cup mini chocolate chips

to make the cookie dough, stir together the butter and sugar in a bowl until smooth. stir in the flour, then vanilla and chocolate chips. form dough into a disk, wrap in plastic, and refrigerate until firm. 

to make the ice cream, warm the milk, sugar, whole coffee beans, salt, and 1/2 cup of cream in a medium saucepan. once the mixture is warm, cover, remove from heat, and let steep at room temperature for 1 hour. 

rewarm the coffee milk mixture. pour the remaining 1 cup of cream into a large bowl and set a mesh strainer on top. in a separate medium bowl, whisk together the egg yolks. slowly pour the warm coffee mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan. 

stir the mixture constanly over medium low heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. pour the custard through the strainer and stir it into the cream. press on the coffee beans in the strainer to extract as much of the coffee flavor as possible, then discard the beans. mix in the vanilla extract and the ground coffee and stir until cool over an ice bath. 

chill mixture thoroughly in the refrigerator. 

freeze according to ice cream maker's instruction. when it's about done, break the cookie dough into chunks and drop in. 

store in the freezer. 

banana cake + oreo swiss meringue buttercream


i've noticed that i like documenting, i like looking back.

at the end of each day, i try to write one little thing.
it's one part nice and reminiscent, one part just compulsive.

it comforts me though, the thought of saving these days from eventually becoming a blur.
they're individuals, these days.
each with their small things, their feelings and moments.

i have a google doc special for this chronicle, titled daily daze. i write one little blurb, no more than one line.



this is how it's been looking this holiday-looming season.


november 20 - went to the grocery store in my boxers with joe to to buy wine and gum.
november 21 - staples pen spree.
november 22 - thanksgiving. margaritas and unbuttoned pantalons and drunk moms.
november 23 - case of the sads. tons of leftovers to distract the brain.
november 24 -  if only there was a competition for speed biscuit making...work is definitely work.


november 25 - got sick rapidly. migraine all day. hated life.
november 26 - sleep, watching louie, eating english muffins. i crave english muffins when i'm sick.
november 27 - my cough is gross. i'm gross. grilled cheese please.


november 28 - survived the day with my buddies Advil, Afrin, and Sudafed. thanks cvs.
november 29 - why did i give the tip that i really didn't want to give? the guy was a rude douche.
november 30 - it's friday, it felt like it was saturday. it kept being a bummer.
december 1 - today felt like it was yesterday.
december 2 -  neighborly love. sunday night dinner. i like this part of the week.
december 3 - talking out loud about yourself feels strange sometimes. citrus and ice creams.
december 4 - stop spending so much money on iced coffee drinks, dammit.
december 5 -  new egg nog soft serve, i made gingersnaps and bourbon caramel to go with it.
december 6 - um...i watched top chef
december 7 - 14 hour day. spent the late night preparing seattle attire and amenities.

oh yes! seattle!
i took an extended weekend trip up to seattle. i had never been and it's always been somewhere i've longed to be. i had a feeling i was going to fall in love with it.

i totally did.

but before i get to that, oreo swiss meringue buttercream. on banana cake.


swiss meringue buttercream is awesome.
first you make glossy meringue, then you beat butter into it. then you can make it taste like anything you want it to by adding flavors.


oreos. today, i want my frosting to taste like oreos.

but it can't be too sweet.
sickeningly sweet frosting can go suck it.

i thought, hm..the less sweet nature of swiss meringue buttercream will be a perfect fit with bashed up oreo.


then i needed to decide what kind of cake this frosting will sit atop. i was considering coffee and almond, i heavily contemplated peanut butter, but in the end, something in my brain just kept pointing me back to banana.


i know i may not be right about what day it is or choose the proper grocery store attire.
i'm not always right about who started the argument or if i should bring a sweater or not.
i wouldn't be right if i was asked to explain how the internet actually works.

i probably won't be right about what will make the perfect present for my dad.
and i definitely don't always know what's going on in the world, or on twitter, or have any clue what i'm gonna do with my life...but when it comes to dessert, i feel sure, like i know i'll be right about something.


banana cake with oreo sm buttercream was the bees knees.
ah,
it feels good to be right.




(right, yes, i have a thing for banana and cake. had you noticed?)


Oreo Swiss Meringue Buttercream

5 large egg whites
1 cup sugar
pinch of salt
1 lb (2 cups) unsalted butter, room temperature
1/2 - 1 tsp vanilla extract
1/2 vanilla bean (optional)
10 oreos, smashed to crumbs and small pieces

combine the egg whites, sugar, and salt in a heatproof bowl set over a pot of simmering water. heat, whisking constantly, until the mixture reaches 160 degreesF. (if you don't have a candy thermometer, just rub a small bit of the mixture between your fingertips and make sure it's not grainy and the sugar has completely dissolved)
transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. beat on medium high speed until the mixture is thick and glossy, stiff peaks form, and the mixture has cooled to room temperature, about 8 minutes. 
reduce speed to medium, and add the butter a little at a time, adding more once each addition has been incorporated. stir in the vanilla extract and bean, if using. then fold in the oreo crumbs until they're evenly incorporated into the frosting. 


Banana Cake
from Momofuku Milk Bar, used in this cake

6 tbsp (85g) unsalted butter, room temperature
1 cup (200g) sugar
1 egg
1/2 cup (110g) buttermilk
2 tbsp (20g) grapeseed oil
1/2 tsp banana extract
2 (225g) very ripe bananas
1 1/3 cups (225g) flour
3/4 tsp (3g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (2g) kosher salt


heat oven to 325. combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2-3 minutes. scrape down the sides of the bowl, add the egg, and mix on medium high again for 2-3 minutes. scrape down the sides of the bowl once more. 
stream in the buttermilk, oil, and banana extract while the paddle swirls on low speed. increase the mixer speed to medium high and paddle for 5-6 minutes, until the mixture is practically white, and twice the size of your original fluffy butter-sugar mixture, and completely homogenous. stop the mixer and scrape the sides of the bowl. 
on low speed, add the bananas and mix for 45-60 seconds til the bananas are broken apart. still on low, add the flour, baking powder, baking soda, and salt and mix for 45-60 seconds, just until the batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. 
spray a quarter sheet pan (10x13 inches) with nonstick cooking spray and line with parchment paper. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of the sheet pan a tap on the counter to even out the layer. bake for 25-30 minutes. the cake will rise and puff, doubling in size. at 25 minutes, gently poke the edge of the cake with your finger; the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for a few extra minutes if it doesn't pass these tests. 
take the cake out of the oven and cool on a wire rack. the cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days. 

maple cream tart + pretzel crust


october. over?


i sit in my living room.
i pick pineapple off the pizza.
i rub my eyeballs.
i squeeze the cellulite on my leg.
i watch political things.
i rewatch episodes of girls.
i search the bag for the fruity tootsie rolls.
i dream of better things.`
i make a tart.



maple cream, pretzel crust.
whips of cream. valhrona carmelia crunchy balls.

i'm so into it. especially the crust. and maple.
and the balls.


Maple Cream Tart with Pretzel Crust
crust adapted from food & wine, maple cream from here

for the crust:
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups coarsely crushed thin pretzels
3/4 cup confectioners' sugar
1/2 cup all-purpose flour
1 large egg

maple cream:
4 cups whole milk
1 vanilla bean, split and seeds scraped
1 1/4 cup maple syrup
1/2 tsp salt
1/4 cup + 1 tbsp cornstarch
6 egg yolks
4 tbsp (1/2 stick) unsalted butter, softened, cut into pieces

1 cup heavy cream
1/4 cup confectioners' sugar
splash of vanilla 

to make the crust:  in a standing electric mixer fitted with the paddle, beat the butter with 3/4 cup of the pretzels and the confectioners' sugar at low speed until creamy. beat in the flour and egg. add the remaining 1/2 cup pretzels. flatten the dough between plastic wrap and refrigerate until chilled, at least 30 minutes. 

preheat oven to 350. roll of the dough between sheets of parchment (or just press in the crust as i did) into a round or rectangular tart pan. (you may have dough leftover depending on the size of the pan you're using.) refrigerate the shell for 30 minutes until firm. 
line the shell with parchment paper and fill with pie weights or dried beans. bake for about 30 minutes, until nearly set. remove the parchment and weights and bake for 10-15 minutes longer, until the tart shell is firm; cover the edge with foil if it darkens too much. let it cool completely. 

for the maple cream: in a large heavy-bottomed pot set over medium heat, add the milk, the vanilla bean, the maple syrup, and the salt. bring to a simmer, then remove from heat and steep for 10 minutes. 
in a medium bowl, whisk together the egg yolks and the corn starch to a thick paste. bring the milk back to medium heat. once the milk just comes to a simmer, ladle a few cups of  it into the egg mixture, whisking constantly to combine. pour the egg mixture into the pot of milk, whisking constantly. cook until custard thickens, about 5-8 minutes. once thick, remove from heat and continue stirring to cool. once the custard has cooled a bit, add the softened butter pieces, stirring after each addition. the custard should be smooth and thick. if there is any trace of lumps in the custard, pass it through a fine mesh strainer. 
pour the maple cream into the cooled tart shell. this recipe makes more maple cream than needed to fill one tart shell, so if saving for later, press plastic wrap on the surface of the cream so it doesn't form a skin and refrigerate. 

whip cream with sugar and vanilla until stiff peaks form. spoon or pipe onto tart. 

peach marshmallows + graham crackers. s'mores.


eating marshmallows right now = this moment could be even better if s'mores were to occur.
am i right y'ALL?

the marshmallows, they are peach.


not in-your-face gummy candy peach, but delightfully light, sweet, and peachy.

i plunged a few chocolate covered almonds in one corner. whatever, why not.
abstract food art! kind of..


and graham crackers. there were none to be found in my humble abode. blasphemy!
(is that a blasphemous thing? ..not reeally. i dunno, shut up.)
the graham crackers, i had zero of them. i decided, what the heck, i'll just make some. i couldn't find a good excuse not to.


to make graham crackers, all you need are some basic pantry staples. things like brown sugar and honey. this is going great.


and the makeshift s'more..
a composed mess of graham cracker peach marshmallow and white chocolate.

good. weird? sweet treat tasty. there's marshmallow goo all over my hands and i don't care.


if i did it again, i might sneak some tart lemon curd in there. i am a prisoner to the Tart.



oh, right..it must be mentioned.
*this does not fulfill your yearning for that comfortingly familiar flavor of a classic s'more.

i don't think the sandlot boys would approve of this s'more.
luckily they aren't here in this kitchen to stop me.

very lucky, because they must be old now and that'd be uncomfortable.
GET OUT OF MY KITCHEN, SMALLS



Graham Crackers
adapted from smitten kitchen via nancy silverton

2 1/2 cups + 2 tbsp unbleached all purpose flour (i used 2 cups all purpose 1/2 cup graham flour)
1 cup dark brown sugar, lightly packed
1 tsp baking soda
3/4 tsp kosher salt
7 tbsp (3 1/2 oz) unsalted butter, cut into 1 inch cubes and frozen
1/3 cup mild flavored honey
5 tbsp milk
2 tbsp pure vanilla extract

combine the flour, brown sugar, baking soda and salt in the bowl of a food processor fitted with the steel blade. pulse to incorporate. add the butter and pulse on and off until the mixture is the consistency of a coarse meal. 
in a small bowl, whisk together honey, milk, and vanilla. add to the flour mixture and pulse on and off a few times until the dough barely comes together. it will be very soft and sticky. lay out a piece of plastic wrap and dust it with flour, then turn dough onto it and pat it into a rectangle about 1 inch thick. wrap it and chill it until firm, about 2 hours or overnight. 
divide dough in half and return one half to the refrigerator. flour a work surface evenly and roll out dough about 1/8 inch thick. use it's very sticky so flour is important. cut into rectangles, squares, circles, etc. place crackers on one or two parchment lined baking sheets and chill until firm, about 30-45 minutes in the fridge or 15 minutes in the freezer. repeat with the second batch of dough. (or freeze it to make later!)
preheat oven to 350 degreesF. bake for 15-25 minutes, until browned and slightly firm to the touch, rotating the pan halfway through to ensure even baking


Fresh Peach Marshmallows
adapted from this recipe

3/4 cup confectioners' sugar, divided
1/4 cup cornstarch
3 1/2 envelopes unflavored gelatin
1 cup cold water, divided
1/2 cup peach puree, method below
2 cups sugar
1/2 cup light corn syrup
1/4 tsp salt
2 large egg whites
1 tsp pure vanilla extract
drop or two of orange food color (optional)

peach puree:
2-3 ripe peaches, diced
tbsp sugar
squeeze of lemon

place the peaches, sugar, and lemon in the bowl of a food processor or blender and puree. strain mixture through a fine mesh strainer, and transfer to a small saucepan. cook the peach puree down to about 1/2 cup, to concentrate the peachy flavor 

for the mallows: oil the bottom and sides of a 13x9 inch baking dish. dust with confectioners sugar. 
in a bowl of a stand mixer, sprinkle gelatin over 1/2 cup cold water and peach puree, and let stand to soften. 
in a 3 quart heavy saucepan, cook sugar, corn syrup, second 1/2 cup of cold water and salt over medium low heat, stirring  with a wooden spoon, until sugar is dissolved. increase heat to medium and boil mixture, without stirring, until a candy or digital thermometer registers 240, about 10 minutes. remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved. 
with a standing or hand held mixer, beat on high until white, thick, and nearly tripled in volume. 
in a separate bowl, beat the egg whites until they just hold still peaks. beat egg whites and vanilla into sugar mixture until just combined. pour mixture into prepared pan. sift a few tablespoons of confectioners sugar evenly over top. chill until firm, at least 3 hours, and up to one day. 
run a thin knife around edges of pan and invert pan onto a large cutting board. loosen marshmallow with your fingers and ease onto cutting board. with a large oiled knife, trim the marshmallow and cut into 1 1/2 inch cubes. 
mix remaining confectioners' sugar with cornstarch and sift into a wide bowl or baking sheet. toss with the marshmallows on all sides. shake off the excess and store in an airtight container for up to a week. 

and then ...

Graham Peach Marshmallow and White Chocolate S'mores
i did it in the oven because i was too lazy to go looking for the old brulee torch. 

salted caramel brownies


bonjour, bonne nuit, bon bon!
notice some little changes around these parts?
i made a new doodle and stuck it at the top of the page. i like it! it feels new and fresh.

AND and. this blogthing is now seeyouinthemorning.com. yusss, yay!, cool.


a lot of people ask me how i got so into food.
and actually, i don't really know, it's hard to answer.

i never knew how much i truly loved food when i was younger. i was too busy laughing or crying or playing bop-it.
but my life is full of these little food memories, ones that let me realize that my love for food was always there, it was never chosen.

i used to eat lemon slices for 80% for attention, the other 20 because i liked it.

i would order penne alfredo at any restaurant that would make it, and i felt fancy doing it.

i sucked on pistachio shells because i liked the salt and the clicking noise of the shells together.

i'd make one piece of cinnamon toast and one piece with butter and jam, because i liked them both, and because couldn't decide. i'd slice them in triangles and switch off bites of each.

i remember accidentally running through a swarm of gnats while i was eating one of those giant carnival twisty rainbow lollypops. and i remember being so upset after i realized they were all stuck to it.


and box mix brownies...one of the greatest things that could happen in a day.

i remember taking a trip to the mountains, i must have been 6 or 7. a family and friend weekend gathering for skiing and snow and making fires in a cabin.
seriously, the only thing i remember vividly about that trip is licking a bowl of brownie batter, playing uno, and thinking to myself 'this is my favorite part of the trip'.

..so, yea that sounds about right.


and while i've never met a brownie that i didn't welcome with open arms, it is now, after all these years of brownies, that finally, i've found it. my brownie nirvana.

this brownie, i do believe, is the perfect brownie for me.
i know that a perfect classic fudgy brownie, left in its purest form with no trace of caramels, or fruits, or peppermint patties, is a beautiful thing.

but my perfect brownie, the one i would want probably before any other, is this one. with salted caramel. and more salt.


sea saaaalty. i go at the maldon with a heavy hand, and i stand by it.

these taste exponentially better on the second day. like seriously, a totally noticeable difference in flavors. the first night, they were unbelievably rich and chocolate intense, quite delicious, but by the next day, they were truly something to be gushed over.

the ingredients settle together, the caramel nestles perfectly into the chocolate, and every flavor sings a joyous tune without being overpowered by the intensity of the chocolate.

and then i start singing.



thank you, salted caramel brownie. thank you for your existence. i know we will spend many great years together from now until forever.


Sweet and Salty Brownie
from Baked Explorations by Matt Lewis and Renato Poliafito

for the caramel filling:
1 cup sugar
2 tbsp light corn syrup
1/4 cup water
1/2 cup heavy cream
1 tsp fleur de sel
1/4 cup sour cream

for brownie:
1 1/4 cups all purpose flour
1 tsp salt
2 tbsp dark unsweetened cocoa powder
11 ounces quality dark chocolate (60-72%), coarsely chopped
1 cup unsalted butter, cut into 1 inch cubes
1 1/2 cups sugar
1/2 cup firmly packed light brown sugar
5 large eggs, room temperature
2 tsp vanilla extract

fleur de sel and coarse sugar for sprinkling

for the caramel filling, combine the sugar and corn syrup with 1/4 cup of water in a medium saucepan, stirring carefully so as not to splash the sides of the pan. cook over high heat until an instant-read thermometer reads 350℉ or until the mixture is dark amber in color, 6 to 8 minutes. Remove from the heat, and slowly add the cream, and then the Fleur de Sel. Whisk in the sour cream and set aside to cool. 

for the brownie, preheat the oven to 350℉.
butter the sides and bottom of a glass or light colored metal 9 x 13 inch pan. Line the bottom with a sheet of parchment paper, and butter the parchment. In a medium bowl, whisk together the flour, salt and cocoa powder.
place the chocolate and butter in the bowl of the double boiler set over a pan of simmering water, and stir occasionally until the chocolate and butter are completely melted and combined. 
turn off the heat, but keep the bowl over the water of the double boiler, and add both sugars. whisk until completely combined and remove the bowl from the pan. the mixture should be at room temperature at this point.
ddd three eggs to the chocolate mixture and whisk until just combined. ddd the remaining two eggs and whisk until just combined. Add the vanilla and stir until combined. don't overbeat the batter!  or your brownies will be cakey.
Sprinkle the flour mixture over the chocolate. Using a spatula, fold the dry ingredients into the wet ingredients until there is a just a trace amount of the flour mixture visible. 

to assemble the brownie, pour half of the brownie mixture into the pan and smooth the top with a spatula. drizzle about 3/4 cup of the caramel sauce over the brownie layer in a zigzag pattern, taking care to make sure the caramel does not come in contact with the edges of the pan or it will burn. use your offset spatula to spread the caramel evenly across the brownie layer. In heaping spoonfuls, scoop the rest of the brownie batter over the caramel layer. Smooth the brownie batter gently to cover the caramel layer. 
bake the brownies for 30 minutes, rotating the pan halfway through the baking time, and check to make sure the brownies are completely done by sticking a toothpick into the center of the pan. The brownies are done when the toothpick comes out with a few moist crumbs. 

remove the brownies from the oven and sprinkle with an extra 1 1/2 teaspoons fleur de sel and 1 teaspoon coarse sugar.

banana chocolate hazelnut cake

umm

hi.

i've been working like a wildebeest.
when i get into my bed at night, i impulsively kick around in the smooth sheets and slightly grin to myself, thinking about absolutely nothing else but how nice it is to be there.

neverending: the work week. seriously, it hasn't been ending. i feel like such a little restaurant kitchen rat.


new: awesomely colorful shirt.

new: fish plate. ah yes, gotta be happy about a new fish plate. anthropologie, you DEMON. (i love you)


new: chin zit. no picture, you're welcome.

knotty: the back of my head
nasty: finding moths in flour bags
natty: portman? what a gal


naughty: word that sounds creepy when said by adults not to children.
naughty: you, probably sometimes.
naughty: this cake. this freaking cake.


the hefty little 6 inch cake is both a blessing and cruelty.

momofuku, let's run away together and never return.


it's banana cake. it's banana cream. it's two layers of the most ridiculously addicting hazelnut crunch.
there is chocolate hazelnut ganache made with homemade fudge sauce.
and there is hazelnut frosting to top it all off.


it's oprah's favorite cake.
someone at the table referred to it as a veritable symphony of textures and flavors.
another called it 'tonguegasmic'. no further comments on that one.



i hate to say it, but i will anyway...it was the best piece of cake i've had, my favorite for sure.
dammit oprah, you're right again.

i'm not going to lie to you, making this cake beast is definitely a commitment. but after one perfect bite, all the beating, stirring, and dish cleaning felt like nothing. i don't know what ungodly cake could top it. i just don't know. 


if there is any leftover, it will be gone in about.....right now. 

and the leftover bowl of banana cream? banana cream puffs for everyone!




Banana Chocolate Hazelnut Cake

1 recipe Banana Cake
1/4 cup milk (55g)
1 recipe Chocolate Hazelnut Ganache
1/2 recipe Hazelnut Crunch
1/2 recipe Banana Cream
1 recipe Hazelnut Frosting


Banana Cake:
6 tbsp (85g) unsalted butter, room temperature
1 cup (200g) sugar
1 egg
1/2 cup (110g) buttermilk
2 tbsp (20g) grapeseed oil
1/2 tsp banana extract
2 (225g) very ripe bananas
1 1/3 cups (225g) flour
3/4 tsp (3g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (2g) kosher salt


heat oven to 325. combine butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium high for 2-3 minutes. scrape down the sides of the bowl, add the egg, and mix on medium high again for 2-3 minutes. scrape down the sides of the bowl once more. 
stream in the buttermilk, oil, and banana extract while the paddle swirls on low speed. increase the mixer speed to medium high and paddle for 5-6 minutes, until the mixture is practically white, and twice the size of your original fluffy butter-sugar mixture, and completely homogenous. stop the mixer and scrape the sides of the bowl. 
on low speed, add the bananas and mix for 45-60 seconds til the bananas are broken apart. still on low, add the flour, baking powder, baking soda, and salt and mix for 45-60 seconds, just until the batter comes together and any remnants of dry ingredients have been incorporated. scrape down the sides of the bowl. 
spray a quarter sheet pan (10x13 inches) with nonstick cooking spray and line with parchment paper. using a spatula, spread the cake batter in an even layer in the pan. give the bottom of the sheet pan a tap on the counter to even out the layer. bake for 25-30 minutes. the cake will rise and puff, doubling in size. at 25 minutes, gently poke the edge of the cake with your finger; the cake should bounce back slightly and the center should no longer be jiggly. leave the cake in the oven for a few extra minutes if it doesn't pass these tests. 
take the cake out of the oven and cool on a wire rack. the cooled cake can be stored in the fridge, wrapped in plastic wrap for up to 5 days. 


Chocolate Hazelnut Ganache:
1/4 cup (55g) heavy cream
2 ounces (60g) gianduja chocolate, melted (hazelnut chocolate)
1/4 cup (65g) hazelnut paste
3 tbsp (38g) Fudge sauce (recipe to follow)
1/4 tsp (1g) kosher salt


bring heavy cream to a boil in a small heavy-bottomoed saucepan over medium-high heat. meanwhile, combine the melted gianduja, hazelnut paste, fudge sauce, and salt in a medium bowl. 
pour cream into the bowl and let sit for 1 minute without stirring. with a hand blender or whisk, slowly mix the contents of the bowl until the mixture is glossy and smooth. this will take 2-4 minutes, depending on your speed and strength. use  immediately, or store in an airtight container in the fridge for up to 2 weeks. 


Fudge Sauce:
1 ounce (30g) 72% chocolate, chopped
2 tbsp (18g) cocoa powder
1/8 tsp kosher salt
1/4 cup (100g) glucose
2 tbsp (25g) sugar
1/4 cup (55g) heavy cream


combine the chocolate, cocoa powder, and salt in a medium bowl. combine the glucose, sugar, and heavy cream in a heavy-bottomed saucepan and stir while bringing to a boil over high heat. the moment it boils, pour it into the bowl holding the chocolate. let sit for 1 full minute. 
slowly begin to whisk the mixture. then continue, increasing the speed of your whisking every 30 seconds, until the mixture is glossy and smooth. this will take 2-4 minutes, depending on your speed. you can use the sauce at this point or store in an airtight container in the fridge for up to 2 weeks. 


Hazelnut Crunch:
1/3 cup (100g) hazelnut paste
1/2 cup (1/2 recipe) Hazelnut Brittle (recipe to follow)
1 cup (80g) feuilletine
2 tbsp (20g) confectioners' sugar
3/4 tsp (3g) kosher salt


combine the hazelnut paste, brittle, feuilletine, confectioners' sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium-low speed for about 1 minute, until homogenous. the crunch can be stored in an airtight container at room temperature for 5 days or in the fridge for up to 2 weeks. 


Hazelnut Brittle:
1 cup sugar
1/2 cup hazelnuts


line a sheet pan with a Silpat (parchment won't work in this case!)
make a dry caramel: heat the sugar in a small heavy-bottomed saucepan over medium-high. as soon as the sugar starts to melt, use a heatproof spatula to move it constantly around the pan - you want it all to melt and caramelize evenly. cook and stir, cook and stir, until the caramel is a deep dark amber, 3-5 minutes. 
remove the pan from the heat and with the spatula, stir in the nuts. make sure they are coated in caramel, then dump the contents of the pan onto the prepared sheet pan. spread out as thin and evenly as possible, work quickly as the caramel will harden and become hard to move around very fast/ let the brittle cool completely, then break it up into pieces with a rolling pin or in the food processor. store in an airtight container. 


Hazelnut Frosting:
2 tbsp (25g) butter, room temperature
1/4 cup (65g) hazelnut paste
2 tbsp (20g) confectioners' sugar
1/8 tsp kosher salt


put the butter in the bowl of a stand mixer fitted with the paddle attachment and paddle on medium high speed until it is completely smooth. scrape down the sides of the bowl with a spatula. this is a small amt of ingredients so a hand mixer works perfectly too. add the hazelnut paste, confectioners' sugar, and salt and mix on high until the frosting is fluffy and has no lumps in it, 3-4 minutes. scrape down the sides of the bowl and mix for 15 seconds, just to be sure everthing is nice and smooth. use immediately, or store in an airtight container in the fridge for up to 1 month. bring to room temperature before using. 


To Assemble the Cake:
put a piece of parchment or a silpat on the counter. invert the cake onto it and peel off the parchment. use your 6 inch cake ring to stamp out 2 circles from the cake. these are your top 2 cake layers. the remaining cake "scraps" will come together to make the bottom layer of the cake. 
Layer 1: 
clean the cake ring and plate it in the center of a sheet pan lined with clean parchment or a Silpat. use 1 strip of acetate to line the inside of the cake ring. 
put the cake scraps inside the ring and use the back of your hand to press the cake scraps together into a flat even layer. dunk a pastry brush in the milk and give the layer a good wash of half of the milk. 
use the back of a spoon to spread half of the ganache in an even layer over the cake. sprinkle one-third of the hazelnut crunch evenly over the ganache. use the back of your hand to press it down slightly to hold in place. then use the back of a spoon to spread half of the banana cream in an even layer over the crunch. 
Layer 2:
gently tuck the 2nd strip of acetate between the cake ring and the top 1/4 inch of the first strip of acetate, so that you have a clear cake ring of acetate 5-6 inches tall. set a cake round on top of the banana cream and repeat the process for layer 1. 
Layer 3:
nestle the remaining cake round into the banana cream. cover the top of the cake with all of the hazelnut frosting. garnish the top of the cake with the remaining hazelnut crunch. 
transfer the sheet pan to the freezer and freeze for a minimum of 12 hours to set the cake and filling. the cake will keep in the freezer for up to 2 weeks. 
at least 3 hours before you are ready to serve the cake, pull the sheet pan out of the freezer and, using your fingers and thumbs, pop the cake out of the cake ring. gently peel off the acetate and transfer the cake to a platter or cake stand. let it defrost in the fridge for a minimum of 3 hours. 
breathe, you did it! slice the cake into wedges, and serve. 



texas sheet cake with hazelnuts


this was supposed to be about soup.

but you know what. screw it.

it's my mom's 60th birthday and she's a freak. a sweet freak. she'd definitely prefer everything to be about cake today.
and chocolate and hazelnuts.
and cookies. cookies for breakfast. she's really into that.


see, this is all genetic.


texas sheet cake is one of those classic things that i've heard about for a long while, but never experienced a slice myself.


this is what i knew about texas sheet cake: it's a southern classic. it's chocolate and pecans. there's a gooey layer that forms between frosting and cake.
and it's supposed to be crazy good.


and now that i've eaten my way through a good half of a texas sheet cake, i concur with everyone else. i was expecting it to taste brilliant. and hot dang diggity (knee slap!), it does.


it's rich, yes. but not such that you don't want to stop bringing forkfulls to your face. ever

it feeds a crowd. it feeds just you and your mom.


oh and it's a breeze to make.
i appreciate the texans for making it easy on me.
and i appreciate myself for throwing hazelnuts into the frosting.
the gorgeous, glossy frosting!.. that you pour over the hot cake right out of the oven. yes. good. excellent.

do you think paula dean makes this? i think she must.
wassup paula! how are your sons? cornbread.. so good right?


alright, i must be off to start making another cake and mom birthday funtivities.
happy friday the 13th! happy 60th birthday momsies! happy cake making!


Texas Sheet Cake with Hazelnuts
adapted from the pioneer woman

2 cups all-purpose flour
2 cups sugar
1/2 tsp salt
4 tbsp (heaping) unsweetened cocoa powder
1 cup (2 sticks) unsalted butter
1 cup hot coffee
1/2 cup sour cream
2 large eggs
1 tsp pure vanilla extract

for frosting:
1/2 cup (1 stick) unsalted butter
4 tbsp unsweetened cocoa powder
6 tbsp milk
4 cups powdered sugar, sifted
1 tsp pure vanilla extract
1/2 cup pecans, toasted and roughly chopped
1/2 cup hazelnuts, toasted and roughly chopped

preheat the oven to 350 degrees F. Grease a 18x13 sheet cake pan or a 15x10 inch jelly roll pan. set aside. 
in a medium saucepan over medium heat, melt butter with cocoa powder and coffee. cook until butter is melted and everything is combined. remove from heat and let cool slightly while you combine dry ingredients. 
in a large bowl, whisk together flour, sugar, baking soda, and salt. add the cocoa mixture to the dry and fold until almost incorporated. then, whisk in the eggs, vanilla, and sour cream until all combined. pour batter into prepared pan and bake for about 20 minutes. 
while the cake bakes, make the frosting. place a medium saucepan over medium heat. melt the butter, cocoa powder, and milk together. when butter has melted, remove pan from the heat and whisk in the powdered sugar. once it's all combined, add the vanilla and chopped nuts. 
once the cake is fully baked, remove it from the oven and immediately pour the frosting over the hot cake and spread evenly. let set for at least an hour, preferably a couple hours before serving. it will last, wrapped in plastic at room temperature for 3-4 days. if it lasts that long. 

blueberries & cream cookies


oh today, today. just another day with it's own little life details.

today's tunes of choice: youth lagoon. and elvis.

today's car living:


this backpack. i love this backpack
the old receipt stuck under the seat is typical life.
and this book. my aunt just gifted me this beauty, inspired by all things food and art. we've been rather inseparable lately, me and the book.


today's bobby pin count: 7

today's whimsy. these flowers on my walk home.



today's post-exercise snack of choice: a small watermelon. the whole thing. i can't seem to stop it with the watermelon.

today's favorite old photo:


this is michela. we started off as nextdoor neighbors at 1 and 2, where we did some hardcore playing...and we've been acting strange and awkward off to the side ever since.
michela is moving back to southern california soon.. i'm so excited i could skip.

i'm ready to jump back into some matching florals and recreate this photo.


today's indulgence: momofuku's blueberries and cream cookies.
these cookies stole my heart when i first had them in new york. and they still do.


i love them enough that i buy things like glucose and milk powder just to be able to make them myself.
crunchy white chocolate milk crumbs, dried blueberries, simple genius!


drats. only one cookie morsel left.


Blueberries and Cream Cookies
barely adapted from Momofuku Milk Bar, recipe found here too

Milk Crumbs:
1/4 cup plus 1 tbsp nonfat milk powder
2 tbsp all-purpose flour
1 tbsp cornstarch
1 1/2 tbsp sugar
1/8 tsp salt
1 1/2 tbsp unsalted butter, melted
1/4 cup white chocolate, melted

preheat oven to 225. line a baking sheet with parchment paper and set aside. in a medium bowl, whisk together 2 tbsp + 1 1/2 tsp milk powder, flour, cornstarch, sugar, and salt. stir in melted btuter until well combined. spread mixture on prepared baking sheet and transfer to oven. bake until dried and crumbly, 8 to 10 minutes. remove milk crumble from oven and let cool completely. 
transfer milk crumble to a large bowl and fold in remaining 2 tbsp plus 1 1/2 tsp milk powder and white chocolate. use immediately or transfer to an airtight container and keep refrigerated until ready to use. 

2 1/2 cups all-purpose flour
1/4 tsp baking powder
1/8 tsp baking soda
1 1/2 tsp salt
1 cup (8 ounces) european-style unsalted butter
1/2 cup plus 2 tbsp granulated sugar
1/2 cup plus 2 tbsp light brown sugar
1/4 cup glucose
1 large egg
1/2 tsp pure vanilla extract
3/4  cup dried blueberries
1/2 cup plus 1/3 cup milk crumbs

line 2 baking sheets with parchment paper, set aside. 
in a large bowl, mix together flour, baking powder, baking soda, and salt, set aside. in the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. add egg and vanilla and mix until well-combined. 
add flour mixture and mix until well-combined. add blueberries and milk crumbs and mix until well combined. using an ice cream scoop about 2 inches in diameter, scoop dough into balls and place about 2 inches apart on baking sheets. preheat oven to 375. transfer baking sheets into the refrigerator until dough is chilled, about 15 minutes. transfer sheets to oven and bake, rotating sheets halfway through baking until the cookies are golden brown and tops just begin to crackle, 10-15 minutes. transfer to a wire rack to cool. 



peppermint patty brownies


yesterday: day off. non-rushed morning coffee time.
then i put on my comfy jeans, my mom's old shirt with giant colorful buttons..they look like candy, it's amazing. and i've totally taken the shirt as my own.


i might have danced around a little, smeared pink lipstick on my mouth and went out into the world (venice.) to test ride sparkling good looking bicyles.

i also experienced pizzeria mozza for lunch.
gimme that mozza pizza! i love the heck out of it. THE crust, ah.


fast forward to
this morning. alarm. cereal, bites of oranges, quick!
i put on baggy jeans, pulled my hair back in the tightest knot i can muster..which is just a start really, because my hair has it's own hidden agenda.
then there's the 8 bobby pins..and still wacky hairs are springing out at random. they will not be tamed!


i put on a chef's jacket. clunky kitchen shoes. a hat. i look in the mirror and still feel like i'm a kid playing dress up. i totally wouldn't recognize myself on the street.


and then i go knead and chop and try not to ruin anything or burn my arm off. by the end of the day i'm fiending for a smoothie, a chair, and maybe some chocolate.

probably some chocolate.
definitely chocolate.


brownies are easy.
and they'll be refreshing if i stir peppermint patties in. get my logic?

chocolate and mint is such a thing..
thin mints. mint choco chip ice cream. andes mints. chocolate mint silk milk.


and these. fudgy peppermint patty cocoa brownies. i put bite size cubes of them in the olive boat. this makes me want to have a party.

they're wonderful when i'm well-rested and wearing earrings.
they're even better when my feet hurt and i appear to have been hit by a speeding bicycle.



Peppermint Patty Brownies
cocoa brownies from smitten kitchen via alice medrich

10 tbsp (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup pus 2 tbsp unsweetened cocoa powder
heaping 1/4 tsp sea salt
1 tsp pure vanilla extract
2 large eggs, cold
1/2 cup all-purpose flour
3/4 cup peppermint patties, halved or quartered

preheat oven to 325. line the bottom and sides of an 8 inch square baking pan with parchment paper or foil leaving an overhang on two opposite sides. combine the butter, sugar, cocoa powder, and salt in a medium heatproof bowl and set the bowl in a wide skillet of simmering water.  stir occasionally until the butter is melted and the mixture is smooth and hot. remove the bowl from the skillet and set aside to cool until it's just warm, not hot. it will look gritty at this point. (these steps should be able to be done in a microwave as well.)
stir in the vanilla extract with a wooden spoon. add the eggs one at a time, stirring after each addition. when the batter looks thick, shiny, and well-blended, add the flour and stir until you cannot see it any longer, then beat vigorously for about 40 strokes with the wooden spoon or spatula. fold in the peppermint patty chunks and spread into the baking pan. 
bake until a toothpick inserted in the center comes out mostly clean, a few moist crumbs is ok, about 25-30 minutes. let cool completely on a rack. cut into squares. 
like most chocolatey things, they'll be even better the next day. 

loaded peanut butter cookies. the best.


hello peoples!

i have a new goal in life. and that is to figure out a way to live at a radiohead show.

i don't think i've ever been happier in my life than i was on saturday night. stars in the sky, lights and palm trees, thousands of people who feel just as happy as you..
and music, sweet beautiful crazy thom yorke music.


coachella 2012, so sweet.  so cheery and musical.

 i know it will be one of those memories that i will look back on forever until i am old and grey and cannot remember any more.


spotlight: peanut butter cookie revival.


i think that mr yorke would be more excited by a peanut butter cookie more than chocolate chip.
of course, it'd be vegan.

these are not vegan peanut butter cookies. i'm sorry radiohead! i love you. please let me still live at one of your shows?


peanut butter cookies. loaded with goods.
goods are peanut butter chips, toasty pecans, white chocolate and dark chocolate.


not vegan. and the very best peanut butter cookies ever, i do believe.


Loaded Peanut Butter Cookies
adapted from smitten kitchen via magnolia bakery

*recipe includes my personal favorite amount/ratio of add-ins. change it up however you like it!

1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup chunky peanut butter
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, room temperature
1 tbsp milk
1 tsp vanilla extract
3/4 cup peanut butter chips
1/2 cup pecans, toasted and chopped
1/4 cup white chocolate, cut into chunks (good white choc!)
2 tbsp dark chocolate chunks
 1 tbsp sugar, for sprinkling

preheat oven to 350 degrees. in a large bowl, combine the flour, the baking soda, baking powder, and salt. set aside. 
in a large bowl, beat the butter and the peanut butter together until fluffy. add the sugars and beat until smooth. add the egg and mix well. add the milk and vanilla extract. add the flour mixture and beat thoroughly. stir in the peanut butter chips, pecans, white and dark chocolate chunks. place the tbsp sugar in a small bowl. drop cookie dough by rounded teaspoonfuls into the sugar, and roll to coat. arrange on ungreased cookie sheets leaving several inches between. using a fork, lightly indent with a criss-cross pattern, but do not overly flatten. bake for 10-12 minutes. do not overbake! the cookies may appear to be underdone, but they aren't!
cool cookies on the sheets for 1 minute, then remove to a rack to cool completely. 

chocolate peanut butter ball cookies


i've been kind of a neglecter, haven't i?

i've been making some moves in my life. nothing grand, but some baby steps.
i need baby steps and extra time to wrap my brain around semi-big decisions.


i've been anxious and excited and randomly jittery lately.
yesterday was everything i love about a sunday. i needed it, a normal, slightly lazy sunday with nothing on the agenda.

we woke up, it was early. we went back to bed.


we put on warm clothes and went out. to share breakfast, two spoons, sips of caffeine.

we walked in the wind and argued while smiling. we sat in the back row at the movies. i may have teared up a little and forgot momentarily about being anxious.



we cracked pistachios, we cleaned, watched basketball.
we put eyedrops in our eyes because it just feels so dang good.


we made spiced wine, and cooked dinner.
an arugula salad with avocado, brussels sprouts, and more pistachio nuts. and swordfish.

and then it was over. we nestled into the couch crevice and fell asleep.

the only complaint i had on march 18th was that i didn't have any of these cookies left.


they are chocolate peanut butter truffle ball cookies. it's very likely that they have already caught your eye.

dear joy the baker,

hey..hi. i've kind of had a girl crush on you for quite some time..like since 2008. in my brain we're old pals and complete brainmates. i couldn't be more excited for you and yer bOOk(!!) as soon as i laid eyes on these balls, i just knew.
what i knew exactly, i don't know...but it was good.

i think you are the most wonderful. cue music (laaa thanksforthememoriesss laaaa mEOW!!) huh?swhat?sorry

love, your proud creepster friend who you've never met.


fudgy chocolate cookies. with a big boisterous ball of peanut butter. i threw on some glaze and some salt.
yes, you should make these sir.

Chocolate Peanut Butter Ball Cookies

for the peanut butter balls:
2 1/2 cups powdered sugar
6 tbsp (3/4 stick) unsalted butter, softened
6 tbsp peanut butter
few pinches of salt

for the cookies:
1/4 cup all-purpose flour
1/4 tsp baking powder
pinch of salt
2/3 cup granulated sugar
2 large eggs
2 tbsp unsalted butter
1 1/3 cups semisweet chocolate chips
1/2 tsp vanilla extract

to make peanut butter balls: in a large bowl, combine powdered sugar, butter, peanut butter, and salt. with clean hands, begin to work the mixture together. the butter and peanut butter should come together to create a stiff but pliable dough. roll dough between your palms to create 16 small walnut sized balls. place on a clean cutting board or cookie sheet, cover loosely with plastic wrap, and set aside. 
place a rack in the center and upper third of the oven and preheat to 350 degrees. line 2 baking sheets with parchment and set aside. 
to make cookies: in a small bowl, whisk together flour, baking powder, and salt. set aside. 
in a medium bowl, whisk together sugar and eggs until thick and pale. set aside. 
place about 2 inches of water in a medium saucepan and bring to a simmer. in a large heatproof bowl, combine butter and chips. place bowl over but not touching the simmering water. heat until chocolate and butter have melted together. remove bowl from heat. add the melted chocolate to the egg mixture and fold together. once entirely incorporated, stir in vanilla. fold in the flour mixture with a spatula until thoroughly incorporated. the mixture will be glossy and loose. 
spoon heaping tablespoonfuls of cookie batter onto the baking sheet, spacing 2 inches apart. bake for 10 minutes until crackled on top, but still fudgy in the center. remove from the oven and immediately press a peanut butter ball into the center of each cookie. the warmth will help meld the two together. allow to cool on the cookie sheet for 10 minutes before removing to a wire rack to cool completely. 
cookies will last, well wrapped at room temperature for up to 4 days. 

totally optional glaze: powdered sugar, vanilla, and milk. + a sprinkle of sea salt. 


chocolate cherry skillet bread


hello.
i have a skillet for you.

it's not a skillet of eggs or pasta or bacon.


it's like a skillet of love.

because it's bread. fresh, soft, warm out of the oven bread.

perfumed with buttermilk and cherries and chocolate!
see, it is love.


this bread is too yeasty to be dessert.
but it's sweet and delicate enough that dunking it in soup would be a disgrace.


chunks of dark chocolate and dried cherries are folded into the sticky dough. as it rises in a heated oven, the warmth melts the chocolate and after a few punches and a knead or two, your beautiful dough has streaks of chocolate running through its bready veins.


this bread should be for breakfast, toasted with jam.
and the day after that, killer french toast becomes a priority.

on the flip side, this bread could very well be for dinner, with butter, maybe a chunk of cheese and perhaps a citrus cocktail.


invite a neighbor over. tell them not to get excited about eating salad or beef. 

if they sound bummed, tell them about the chocolate.


Chocolate Cherry Skillet Bread
adapted from Home Baked Comfort by Kim Laidlaw

1 package (2 1/4 tsp) active dry yeast
1/2 cup sugar
1 1/4 cup buttermilk, warmed (110F)
3 large eggs
3 1/4 cups all-purpose flour
1 1/2 tsp kosher salt
6 tbsp unsalted butter, room temperature, cut into chunks
1 cup dark chocolate chunks
1/2 cup chopped tart dried cherries
raw sugar, for sprinkling

in the bowl of a stand mixer fitted with the paddle attachment, dissolve the yeast and sugar in the buttermilk and let stand until foamy. about 10 minutes. add 2 of the eggs, the flour, and the salt and mix on low speed until combined. Add the butter and beat on medium-high speed until the butter is incorporated. fit the mixer with the dough hook and knead the dough on low speed for about 5 minutes. the dough will be very sticky. add the chocolate chunks and cherries and knead just long enough to incorporate them into the dough. scrape the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until it doubles, about 1 1/2 hours. i let the dough rise in an oven that has been warmed to 150 and then turned off. 
line two 10 inch cast iron skillets or baking pan of your choice with parchment. dump dough onto a lightly floured work surface and punch down. divide the dough in half and form into 2 rounds. while you lightly handle the dough, the slightly melted chocolate will form streaks in the dough. place each mass of dough into the pans, cover with kitchen towels and set aside to rise until puffed, about 1 hour. 
position a rack in the middle of the oven and preheat to 350. in a small bowl, beat the remaining egg with a splash of water. brush the surface of each dough gently with the egg wash. sprinkle the tops with a little raw sugar and bake until golden brown, about 30-35 minutes. let cool slightly and serve. 
these breads are best served the day they are baked and best eaten warm. 


malted chocolate pudding



valentine's day would be much better if we were all on tropical islands. 
romance would be a lot easier to get into on a sunset boat ride, 2 margaritas deep. 


but this is realistic valentine's day.. it's tuesday. 
and tuesdays can get boring and tough. 


resume writing is a bummer. 
favorite socks go missing. 
my leg hurts. 




but the things we love make all that junk worth it. 


and any day can be made more romantic with pudding dammit. 




this valentine of mine is a good one. he takes me to french bakeries fully knowing that once we step in the door, i will transform into Crazy. 


he doesn't act disgusted when i eat every macaron in the box, 
and then he rubs my back when i feel sick from eating every. macaron. in. the. box. 


he deserves pudding. 




special malted chocolate pudding. 


does this interest you, sir?
does the mere mention of malt make you want to skip to work today? ..kinda.




i have a grand idea! today, you take the time to make some pudding. making pudding is a definite love gesture. 
present your pudding to someone you love tomorrow..boyfriend, girlfriend, mom, friend, dentist, pet, whoever!




show up with a darling cup of pudding in your hands, and they will jump into your arms and love you even more and surely not care that you don't have expensive jewels for them. they won't. 


unless they are rude. 


Malted Chocolate Pudding

*it's super important to splurge and use good quality cocoa powder in this recipe, i use Valrhona

2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
1/3 cup cocoa powder
1/3 cup malted milk powder
2 1/2 cups whole milk
4 egg yolks
2 tbsp unsalted butter, cut into pieces
1 tsp vanilla extract

set a fine mesh sieve over a medium bowl and set aside. 
in a medium saucepan, whisk together the sugar, cornstarch, salt, cocoa powder, and malted milk powder. carefully whisk in milk, a bit at a time, making sure to dissolve the cornstarch. add the egg yolks and whisk well to combine. 

set pan over medium heat and whisk constantly. cook until it thickens and the first large bubble forms and breaks the surface. reduce heat to low and continue to whisk for 1 more minute. the pudding should be thick and generously coat the back of a spoon. 
remove from heat and stir in vanilla and butter. pour through the fine mesh sieve. place plastic wrap directly on the surface of the pudding to prevent a skin from forming. 
chill for 3 hours, and up to 3 days. 
top with lightly whipped cream and whoppers for extra happiness.