fruit

oat banana bread with bloobs + walnuts

food blog culture has gotten annoying right? i'm ready for the rebellion.

way over the uber styled stuff, not every dish that comes out of your kitchen requires a whole photoshoot with fancy spoons and decor stored in back closets.

real kitchens have shit all over the place.

i'm trying to embrace the messy chaos. as long as the light's good and there aren't bugs crawling in the background, then how bad could the picture be?

i make banana bread over and over again because i always want to eat more.

i know that internet has 2 billion recipes for banana bread, but i don't care. this one is mine and it was goooooood.

a simple banana bread made with buttermilk, some oats, blueberries and walnuts folded in. i topped it with a line of raw sugar and a line of sesame seeds

this loaf was moist business. like, perfection moist. finished in 2 days between 2 people, moist.

Oat Blueberry Banana Bread

1 3/4 cups flour (227g)

1 tsp baking soda

1/2 tsp kosher salt

1/3 cup rolled oats

2 eggs

1/3 cup buttermilk (80g)

1/2 cup vegetable oil (110g)

1 cup mashed bananas (300-350g)

1 1/4 cup sugar (250g)

1/2-1 tsp vanilla extract

3/4c-1c frozen blueberries

1/2 cup walnut pieces, toasted

preheat oven to 325 degreesF. grease a 9x5" loaf pan. mix dry ingredients in bowl and whisk. mix wet ingredients (eggs - vanilla) in another larger bowl. add dry ingredients to wet and use a spatula to stir just til combined. fold in the blueberries and walnuts. scrape into pan and bake for 1 hr and 10-20 minutes - just start checking after an hour. 

let cool a bit before serving. it will get better after a day. 

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. 




ricotta pound cake with cherries

this feels hard.

like that awkward small talk you cannot avoid when you make eye contact with an old high school acquaintance at jamba juice.

except that it's only awkward on my end.

i don't think many of you come by these internet parts anymore, and understandably, i did that annoying thing of dropping off the planet, leaving my poor site lonely and unloved.

i used to be so bothered when a blog i loved to read on the reg suddenly started posting less and less and then ...  gone.

that is such a bummer and i so don't wanna do that.

because i still cherish you, site! you've been here for me in many difficult times, smiley times, and why-can't-i-fucking-sleep-again times.

the truth is i haven't been baking or cooking much of anything. and i know that most of the people who used to stop by this site were in it for the goods, the recipes and gooey close-ups.

this ricotta pound cake is as good of a place to pick up as any.

because i love it and it's a quick mix.

it's got the wet custardy crumb vibe going on, which is something i'm into. and also i have a hardcore thing for things flavored with almond paste or extract. so, i win

if you don't have a cherry pitter, than don't make it with cherries. that'd be too annoying. no fretting though, because it'd be good with a slew of other fruits - any berry, plums, nectarine, apricots..

or make it with no fruit at all


Ricotta Pound Cake with Cherries

slightly adapted from Gina DePalma's Dolce Italiano

1 1/2 c cake flour

2 1/2 tsp baking powder

1 tsp kosher salt

1 1/2 stick butter (6 oz)

1 1/2 c whole-milk ricotta

1 1/4 cup sugar

3 large eggs

1 tsp vanilla extract

1 tsp lemon zest (or citrus zest)

1 tsp almond extract

cherries, pitted and quartered

preheat oven to 350 degreesF and place rack in center. grease and flour a 9 inch loaf pan. 

in a medium bowl, sift the flour, baking powder, and salt. 

in a stand mixer fitted with the paddle attachment (or hand beaters) cream together the butter, ricotta, and sugar until smooth and light. beat in eggs one at a time, scraping sides of bowl, then add the vanilla and almond extracts. on low speed, beat in dry ingredients til just combined, scraping sides of bowl again. gently fold in the cherries (or whatever fruit) 

Pour batter into the prepared pan and smooth top with spatula. tap the pan on the counter to knock out some of the air bubbles. put the cake in the oven and bake for 15 minutes, then turn the pan for even browning. Lower the oven temperature to 325 degreesF and bake until cake springs back when lightly touched, and the sides have pulled away from the pan a bit, about 25-35 more minutes. 

allow cake to cool in pan for 20 minutes, then invert onto a wire rack to finish cooling. 

(the flavor is best the next day!)

things + a banana coconut bundt

OH I KNOW, i could write a blog post.

you know something, keeping up a blog on the reg is tres difficile.

i wish i had the gusto to post every 3 days.

alas, the time, the energy, where has it gone!? life is so weird.

to be perfectly honest, this year has felt extra weird. i've had to take deeper breaths more often, a lot of the time i don't sleep, i've eaten a lot of jammy toast and edamame.

and in the past 1 month, i've traveled to 3 other places in the world.

i was in the caribbean, then big sur/pacific grove, then seattle. with about 5 days in between each one.

(not to sound like a braggart, usually my life is as exciting as a paper clip.)

i took a bunch of pictures, as one does in cool places, and the idea of starting to tackle my lightroom photo library is entirely overwhelming.

but i'm starting. i'm going to guess it'll be a slow process as i try to balance all the other dumb life things.

one of the last things i baked was a banana coconut bundt with an oddball baking process. it bakes at 275 degrees for almost 2 hours, then you throw it in the freezer immediately to cool. want the recipe? have a great day.


Banana Coconut Bundt

adapted from this recipe via my baking addiction


1 1/2 cups ripe bananas, mashed

2 tsp lemon juice

3 cups ap flour

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup unsalted butter, softened

2 cups sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups buttermilk

1 cup dried shredded coconut (sweetened or unsweetened, up to you)

preheat the oven to 275 degreesF. thoroughly grease and flour a 12-cup bundt pan. 

in a small bowl, mix mashed bananas with the lemon juice; set aside

in a medium bowl, mix flour, baking soda and salt. 

in a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. add the vanilla, then beat in the eggs one at a time. 

add the flour mixture alternately with the buttermilk, mixing until combined. stir in banana mixture and then the coconut. 

pour batter into greased pan and bake for about 1 hour and 40 minutes or until a toothpick inserted into center comes out clean. 

remove from oven and place the pan directly into the freezer for about an hour. remove cake from freezer to a cooling rack. when ready to serve, invert and dust with confectioner's sugar or whatever glaze you prefer. 

peach shortcake. maple bacon scone

hay! there's peaches and bacon happening

truth be told, i'm so completely over/never really was into the bacon-in-everything trend.

is it cool and funky that there's bacon in this dessert? sure.

does the addition of bacon really enhance the dish and make it better than it was without it? probably not.

i've felt strongly enough about the bacon-in-dessert deal that i almost feel the need to defend myself here.

that said, A. it was father's day and B. a bacon biscuit is different. the bacon is a focal point.

it's savory and a little smokey and sweet. and it's so tasty that you would of course want to eat it all the time... savory or sweet, it doesn't matter, you want that biscuit.

so that's when it became shortcake.

and let me tell you, this shortcake was workin' it.

sweet peaches and fresh cream and a warm maple bacon biscuit...i realize this is kind of a how-can-you-go-wrong situation..

- unless your biscuits are dry and dense because you didn't cut in the butter properly. So..

Maple Bacon Biscuit/Scone

adapted from Zoe Nathan

1 lb bacon, cut in 1/2 inch pieces

3 1/2 cups flour

3 tbsp sugar

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

8 oz (2 sticks) unsalted butter, cold, cut into cubes

3/4 cup + 2 tbsp maple syrup, divided

3/4 cup + 2 tbsp buttermilk

fleur de sel

cook bacon in a pan til cooked, but not super crispy. pour through strainer and reserve the bacon fat. scatter the bacon pieces on paper towels to absorb more of the fat. whisk the dries in a bowl: flour, sugar, baking powder, baking soda, and salt.  scatter butter pieces over the dries and cut in with a pastry cutter or fork, (or do it on a cutting board/flat surface with a bench  scraper.) once it's shaggy and the clumps are about the size of peas, stir in the bacon. then 1/4 cup + 2tbsp maple syrup, then the buttermilk . stir/fold until it just comes together into a shaggy biscuit dough. don't overwork! 

press out to 1 1/2 inch thickness, cut using 2 inch round or square biscuit cutter (or cookie cutter) and freeze until thoroughly chilled, 10 minutes. 

preheat the oven to 350 degreesF. take your bowl of reserved bacon fat and generously brush tops of each biscuit with the fat.  sprinkle with fleur de sel and bake til they just begin to brown, about 25 minutes. remove from oven and quickly drizzle 1 tsp maple syrup on each biscuit, brush over so the syrup is distributed over the surface, and place back in the oven for 3 minutes. 

let cool. 

Peach Shortcake:

slice some peaches and/or nectarines. toss them in a bowl with a tbsp or two of sugar and a tiny squeeze of lemon

whip 1 cup of heavy cream with 1/4 - 1/3 cup powdered sugar (depending on how sweet you like it) and 1/4 tsp vanilla bean paste or vanilla extract - whip til soft peaks, i prefer really soft, loose cream. 

to assemble: slice a still-warm biscuit in half, it should almost split apart "on the biscuit grain"-if you will - 

place the biscuit bottom on a plate. top with a big dollop of cream, a handful of peaches and cap it off with the top biscuit. 

voila. 

blackberry focaccia

hotdamn!

that bread is attractive!

the result is different from a typical focaccia, as if the powdered sugar didn't lead your brains to realize. the crumb is soft and much more compact.

there's less holiness going on.

right out of the oven is truly the only way to eat this bread. the crust is crunch heaven, the crumb is warm and soft, the berries have melted into the crumb..a nice shower of powdered sugar and you're in business.

immediate business.

do not wait to eat.

if you need to wait til later today to eat it, don't make this. make chocolate cake

ok so straight out of the oven, this blackberry focaccia equals a really nice experience.

next day? no, stop.

it'd be nice on a brunch table. it'd be cool with tea.

i had it before dinner and forced everyone around me to eat it..it's at its most delicious peak, obviously i must force it on you.

Blackberry Focaccia

adapted from Nigel Slater's Ripe

3 1/4 cups (450g) 

bread flour 

7g (about 2 tsp) instant yeast

1 tsp sea salt

1 tbsp sugar

1 1/2 cups warm water

8 oz blackberries

2 tbsp olive oil

2 tbsp demerara sugar (raw sugar)

confectioners' sugar for dusting

put the flour in a large bowl, add the yeast, sea salt, and then the sugar and warm water. mix with a wooden spoon. turn the dough out onto a generously floured board and knead lightly for 5 minutes or so

(this can also be done in a kitchen aid fitted with a dough hook.) 

once the dough feels elastic and "alive", put it into an olive oiled bowl, cover with a clean cloth or plastic wrap, and leave it to proof somewhere warm. it will take about an hour to double in size. once it has, punch it down to knock some of the air out. tip it into an oiled shallow baking pan about 12 inches in diameter or a rimmed baking sheet. gently knead half the blackberries into the dough, scattering the remaining ones on top. cover the dough once more and return it to a warm place to rise. 

preheat the oven to 425 degreesF. once the dough has expanded to almost twice its size, drizzle over olive oil, scatter with the sugar and bake for 35-40 minutes until well-risen, golden brown, and crisp on top. it should feel springy when pressed. leave to cool slightly before dusting with confectioners' sugar. cut into thick wedges and eat while it is still warm. it will not keep for more than a few hours. 

winter shortcake



looky here! it's a winter shortcake.
what constitutes a winter shortcake? there are 3 components. winter fruit, a heartier cozier biscuit, and cream.

these are whole wheat brown butter biscuits.
remember that new flour mill in town, Grist and Toll? i snagged a bag of their 'Sonora' whole grain pastry flour and used it to make these here biscuits.
(so light. so delicate. so nutty.)



they are good all on their own. eat one for breakfast with butter and an espresso. 
then later slice one in half, slice up some fruits, make the damn shortcake, eat the damn shortcake. 

it's pretty much a dessert hamburger that you eat with a fork.



See? Strawberry is not the sole dictator of the shortcake universe. 




Whole Wheat Brown Butter Biscuits
adapted from King Arthur Flour

2 cups whole wheat grain flour or white whole wheat flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (4 oz) chilled brown butter
3/4 cup heavy cream (or buttermilk)
1 egg yolk (save white to brush the tops)
1/4 tsp vanilla extract
(optional: 1/4-1/2 cup dried fruit, candied ginger, etc)
sugar for topping

mix the dry ingredients in a bowl or the bowl of a food processor. cut in the butter with a pastry blender, bench scrapers (my favorite), a few pulses of the food processor, or even a fork. whisk together cream, egg yolk, and vanilla. stir into the dry mixture until a dough forms. transfer dough to a lightly floured surface and knead in the dried fruit if using). 

pat the dough into a disk about 1 1./2 inches thick. stamp out circles with a biscuit cutter, or cut into squares. transfer circles to a parchment lined baking sheet. refrigerate for 15 minutes (or put it in the freezer for 5 minutes). preheat the oven to 375 degreesF. brush the tops with the egg white and sprinkle sugar on the tops. 
bake for about 25 minutes, rotating the pan halfway through baking. 

Whipped Cream: 1 cup heavy cream + 1/4 cup confectioner's sugar + small splash of vanilla 
beat til soft peaks

Fruits: 
blood orange/any citrus segments
blackberries
kumquat, sliced thinly

To Assemble: slice a biscuit through. place bottom half on plate. top with a few nice dollops of the cream. top that with a mix of your fruits. top it the whole thing with the other half of the biscuit. 



sundae: buttermilk ice cream. lime curd. toasted almond poppyseed cake

how many times can justin bring sexy back, really?

this sundae is:

not a swanky getaway in a nice hotel kind of sexy.

more like, gourmet camping trip sexy. a nice fire going, stars and shit. and a sundae in a mug.

the mish mosh: buttermilk ice cream. lime curd. toasted almond poppyseed cake cubes.

Buttermilk Ice Cream

from smitten kitchen

2 cups heavy cream

1 1/4 cup sugar

8 egg yolks

2 cups buttermilk

2 tsp vanilla or 1/2 a vanilla bean, scraped and simmered with cream

pinch of salt

in a large heavy saucepan, combine the cream and 1 cup of sugar and bring to a simmer over medium heat. 

in a large bowl, whisk egg yolks and remaining 1/4 cup of sugar. 

remove cream mixture from heat and drizzle a small amount into the yolks slowly, whisking constantly to keep eggs from curdling. continue slowly adding more to warm the yolks well, and then pour back into the cream, whisking constantly. 

cook over low heat until the mixture thickens and coats the back of a spoon. pour through a fine mesh strainer, then whisk in the buttermilk, vanilla, and salt. press plastic on the top surface so a skin doesn't form and chill in the refrigerator, and then freeze according to your ice cream maker's directions. 

Lime Curd (

recipe here

)

Almond Poppyseed Pound Cake (

recipe here

)

sundae: pile all into a mug and do it right. 

cumin seed roasted cauliflower. yogurt. pomegranate. basil. fennel quinoa



well...
i have nothing to report but lunch.
a use-the stuff-before-it-goes-bad lunch.

a fat yellow cauliflower, roasted in whole cumin seeds. a dollop of yogurt, shower of pomegranate seedlings, and basil.

and an extremely straightforward fennel quinoa salad with a lemony mustard vinaigrette.
and some little roasted radishes for tits and giggles.


i love you melissa clark. are you out there? can you hear me? no



Cumin Seed Roasted Cauliflower
adapted from Melissa Clark Cook This Now

1 big head of cauliflower, cut into bite size pieces
2 tbsp olive oil
1 tsp whole cumin seeds
kosher salt
black pepper
greek yogurt
lemon
pomegranate seeds
few basil leaves, chiffonade

preheat oven to 425 degreesF. on a large baking sheet, toss cauliflower with olive oil, cumin seeds, about 1 tsp kosher salt, and some fresh ground pepper. arrange so its in 1 even layer and roast til it's nice and caramelized, about 30 minutes, tossing halfway through baking. 
stir some greek yogurt with a generous squirt of lemon juice and salt. dollop yogurt on top of cauliflower and top with pomegranate seeds and ribbons of basil. 
serve with quinoa or rice or any other grain. 


Makeshift Fennel Quinoa

1 cup tricolor quinoa, cooked 
1 bulb of fennel
couple large handfuls of arugula
parmesan
salt 
pepper
lemony mustard vinaigrette 

shave fennel very thin using a mandolin or very sharp knife. toss with warm quinoa, arugula, and a handful of grated parmesan. toss with vinaigrette and season with salt and pepper. 

for lemony mustard vinaigrette: juice half a lemon into a jar. stir in a small dollop of dijon mustard, about 1/2-1tsp. add a clove of minced garlic, a tablespoon of white wine vinegar, a tsp of honey, and salt and pepper. close jar and shake well. then add 2-3 tbsp olive oil. shake. taste and adjust to your liking. 



coconut pastry cream + a cake

hello.

questions and statements.

is it bad if i don’t put neosporin on cuts from metal things?

smoothies are $6-$7 now.

as i was waiting outside a restaurant the other evening, two tipsy older ladies asked me to take their picture. 5 minutes later, one was touching my arm, referring to me as her mini-me, and assuring me that things will get better.

teeth clenching when you sleep. why?

are you in los angeles? if yes, have you heard about the new flour mill in town? it's called grist and toll and let me tell you, it is legit.

it is by time there were some recipes up in this house.

i had a birthday cake request of coconut and banana.

i made some pastry cream with coconut milk. i stirred a giant handful of shredded coconut in, and after it chilled,  folded some whipped cream in to lighten it a bit.

so, coconut pastry cream. slices of banana. soft white cake. layer the crap out of them.

frost the whole thing with coconut swiss meringue buttercream, press coconut up the sides, and a birthday cake, you have!

cakes are lovely and all, but if you are to take one thing from this, it is to make some coconut pastry cream.

it would be a great filling or topping to mostly everything that acts as a dessert vessel.

cake. of all different kinds...lemon. a buttery chocolate chip cake. i think it'd be cool with gingerbread.

fill a donut or cronut or beignet with it.

sandwich it in a whoopie pie.

layer it in a trifle. with graham cracker crumbs and lime curd and maybe some blackberries.

trifles are coming back aren't they?

alright. is that enough for you to make the damn pastry cream?

have a pleasant rest of the week!

Coconut Pastry Cream

from Zoe Bakes

1 (14 oz can coconut milk)

3/4 cup sugar

1 vanilla bean

pinch kosher salt

3 large egg yolks

2 tbsp cornstarch

2 tbsp unsalted butter

1 cup sweetened coconut flakes

1/2 cup heavy cream

heat coconut milk, sugar, salt, and vanilla bean in a medium sauce pan over medium heat. in a metal bowl, whisk together the egg yolks and the cornstarch. once the crema is hot, remove the vanilla bean, scraping out any seeds into the cream. slowly add about 1/2 cup of the hot cream to the yolk mixture while whisking. continue pouring more of the cream slowly into the yolk mixture while whisking. Pour the now warm yolk mixture back into the saucepan and whisk. continue to whisk with heat on medium for a 3 more minutes. the mixture will turn thick and bubble. Continue to whisk for the full 3 minutes or the pastry cream might separate as it cools. 

After the 3 minutes, whisk in the butter. then add the coconut flakes. pour into a shallow dish to cool, and place a piece of plastic wrap right on the top surface so that a skin doesn't form. refrigerate until cold, at least an hour. once it is cool, stir it to loosen. whip the 1/2 cup of cream to medium peaks. Stir in 1/3 of it into the pastry cream to lighten. then fold in the remaining cream until the pastry cream is nice and light. 

Soft White Cake

adapted from multiple sources via

Willow Bird Baking

2 1/4 cups cake flour (9 oz)

1/2 cup + 2 tbsp whole milk, room temp

1/2 cup coconut milk

6 large egg whites (3/4 cup), room temp

1 tsp coconut extract

1 tsp almond extract

1 tsp vanilla extract

1 1/2 cups + 2 tbsp granulated sugar

4 tsp baking powder (1 T+1tsp)

1 tsp table salt

12 tbsp unsalted butter (1 1/2 sticks) softened

set rack in oven to middle position and preheat oven to 350 degreesF. grease 2 9inch round cake pans, line the bottom with parchment paper and grease the parchment. 

Pour milk, egg whites, and extracts in a small bowl and whisk gently until blended. 

In the bowl of a stand mixer, whisk together cake flour, sugar, baking powder, and salt. Add the butter and continue beating with the paddle attachment until the mixture resembles moist crumbs, with no powdery streaks left. 

Add all but 1/2 cup of the milk mixture to crumbs and beat at medium speed for 1 1/2 minutes. add the remaining 1/2 c of milk and beat 30 seconds more. scrape down the sides of bowl before beating just a bit longer. divide batter between cake pans and smooth tops with a spatula. rap on counter to eliminate air bubbles. 

Bake until a thin skewer inserted into the center comes out with just a few moist crumbs, 23-25 minutes. If you wait until the toothpick comes out totally clean, the cake could be dry, so don't over bake! 

Let cakes rest in pans on a wire rack for a bit, until running a knife around the edges of the pan and inverting the cakes. Let them cool completely, about 1 1/2 hours before wrapping in wax and plastic wrap and freezing until pretty firm, about 30 minutes. 

Coconut Swiss Meringue Buttercream

 1 cup sugar

4 large egg whites, room temp

24 tbsp (3 sticks) unsalted butter, room temp

2 tsp vanilla extract

1 tsp coconut extract

Few cups of shredded coconut for pressing into sides of cake

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil over medium heat, stirring to dissolve sugar. Boil without stirring until syrup reaches 240 degreesF on a digital thermometer, about 5-6 minutes. 

meanwhile, in a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until soft peaks form. with the mixer on medium speed, slowly pour in hot syrup in a thin stream. Increase to medium-high speed and beat until stiff peaks form and mixture is completely cool, about 8 minutes. reduce speed to medium and add butter 1 tbsp at a time, beating after each addition. Once all butter is added, beat on high speed until buttercream is smooth and fluffy, about 1 minute. beat in vanilla and coconut extract. 

Cake Assembly: with a long serrated knife, carefully slice each cake layer in half.  set one bottom layer on a cake circle or plate. spread 1/3 of the pastry cream on top. then top with a layer of sliced bananas. line up another layer of cake on top and gently press it down into place. repeat with pastry cream and slices of banana in between each layer and top with the final cake layer. refrigerate for a few minutes to let it chill and set a bit. then do a thin crumb coat of the coconut swiss meringue buttercream to seal in all the pesky crumbs. refrigerate for 15 minutes. then frost the cake fully with the buttercream. press shredded coconut onto the sides of the cake and boom, cake. 

serve at room temperature. 

the actual cake seems firm and not moist enough when it has been in the refrigerator and it's cold and hasn't had enough time to sit out on the counter. room temperature cakes for premium moistness, always. 

grapefruit olive oil pound cake

i continue to ruin my favorite tshirts with olive oil. 

Grapefruit Olive Oil Pound Cake

from the smitten kitchen cookbook

this is a delight in a loaf pan, a simple cake perfumed with grapefruit tang and softened with olive oil. 

1 1/2 cups unbleached all-purpose flour

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1 cup sugar

2 tbsp finely grated grapefruit zest (from 1-2 grapefruits)

1/2 cup olive oil

2 large eggs

2 tbsp grapefruit juice

1/3 cup buttermilk

syrup:

2 tbsp sugar

1/3 cup grapefruit juice

glaze:

1 cup confectioners' sugar

2 tbsp grapefruit juice

pinch of table salt

preheat oven to 350 degreesF. butter and flour a 9x5 inch loaf pan. 

in a large bowl, rub the grapefruit zest into the sugars with your fingertips to help release all the grapefruit flavor. whisk in the oil until smooth. add the eggs one at a time, and whisk until combined. scrape down the sides. 

combine the flour, baking powder, baking soda, and salt in a second bowl. in a liquid measuring cup, combine 2 tbsp of grapefruit juice and buttermilk. add the flour and buttermilk mixtures, alternating between them, to the oil and sugar mixture, beginning and ending with flour. 

spread batter in pan, rap the pan on the counter to release trapped air bubbles. bake for 45 minutes to 1 hour, until a tester comes out clean. 

syrup: combine 2 tbsps of sugar with 1/3 cup grapefruit juice in a small saucepan, and cook over low heat until the sugar dissolves. when the cake is finished, let it cool for 10 minutes in the pan before inverting it onto a rack set over a tray. poke holes in the cake with a skewer or toothpick, then spoon or brush the grapefruit syrup over cake. let the cake cool completely while it absorbs the syrup. 

make glaze: combine the confectioners sugar, grapefruit juice, and pinch of salt in a bowl and whisk until smooth. pour over the cooled cake. 

merry christmas + cranberry cream scone breakfast

merry christmas to you!

i hope you are snuggly warm with mugs of hot spiked liquids and listening to vince guaraldi trio and spooning with your favorite person at the same time.

on this lovely day, i'll be wearing the same thing for the 3rd day in a row because my bag has been lost by the airlines.

again.

i'm thinking i must have done a terrible thing at the airport in a past life. 

these cranberry cream scones would be a joy to have on Christmas morning.

they're so good that eating one might make me momentarily forget that i might be wearing this same stupid dress for another 6 days.

they are my most favorite basic cream scone. with some sliced sugared cranberries, some orange zest. 

as they sat out to cool, i brushed the tops with maple syrup. not necessary by any means, but, c'mon.

Cranberry Cream Scones

2 cups all-purpose flour

1 tbsp baking powder

3 tbsp sugar

1/2 tsp salt

bit of orange zest

5 tbsp cold butter, cut into cubes

1 cup heavy cream

3/4 cup fresh cranberries, halved (i used leftover sugared cranberries)

maple syrup (optional), for brushing

preheat oven to 400. place flour, baking powder, sugar, zest, and salt in bowl or work bowl of food processor fitted with steel blade. whisk together or pulse six times. 

if making by hand, use a pastry blender or fork to quickly cut in butter until mixture resembles coarse meal, with a few larger butter clumps. if using a food processor, remove cover and distribute butter evenly over dry ingredients. cover and pulse 12 times, each pulse lasting 1 second. transfer dough to a large bowl. add in cranberries and toss to distribute. 

stir in the cream with a rubber spatula or fork until dough just forms together. transfer dough and all the dry, floury bits to a floured countertop and knead dough a bit by hand until it comes together in a rough, sticky ball, 5 to 10 seconds.  pat the dough on a floured work surface into a 3/4 inch thick circle, and cut circles out with a biscuit cutter. 

place scone rounds on an ungreased baking sheet lined with parchment, sprinkle the tops with white or raw sugar, and bake until tops are light brown, 12 to 15 minutes. cool on wire rack for at least 10 minutes. serve warm or at room temperature. 

brush tops with some maple syrup. 

apple hazelnut frangipane tarts

frangipane is essentially nut goo.

nut goo: a nut paste that is enriched with butter, sugar, and eggs. that becomes soft cream to fill in pastries and tarts and things.

frangipane tends to be almond, but goo can be made with any nut really.

these tarts could be the easiest thing to happen to your thanksgiving. and the cutest.

Apple Hazelnut Frangipane Tarts

1 sheet puff pastry, defrosted

a couple apples, fuji or granny smith, peeled, sliced 1/4 inch

sugar, for sprinkling

apricot jam 

for the hazelnut frangipane: i mixed together half a can of hazelnut paste, a beaten egg, 2 tbsp melted butter, a couple tablespoons of sugar, a pinch of salt, and 2 tablespoons of flour. 

preheat oven to 400 degreesF. cut the pastry into 6 rectangles. prick with a fork in the centers. spread on a few dollops of the frangipane down the center of each tart. lay the apple slices along each one. sprinkle sugar over apples. 

bake until puffed and golden. 

press a dollop of apricot jam through a strainer, brush the smooth jam on the apple tarts to give them a pretty glistening look. 

vanilla bean bourbon pudding

baking is comfort, the warmth from turning on the oven,

the dries and the wets melt together.

watching things rise and puff.

but some days are pudding days.

days for turning the flame on low and lurking over a pot of hot liquid. stirring and stirring, babying it, never leaving it's side.

and now, when it's november and the weather keeps doing what it's doing, any day can be a pudding day.

vanilla beans and bourbon make this pudding a luxury.

the moment milk transforms into gloopy beautiful custard...it's like whoooaaaa, this is totally pudding man.

i ate some and soon realized i had too much and in a stroke of productivity, tipped it into a graham cracker crust layered with sliced banonos.

top it with whipped cream and you have a damn classy bourbon banana cream pie.

Vanilla Bourbon Pudding

adapted from smitten kitchen

2 2/3 cups whole milk, divided

1/2 cup sugar

1/4 cup cornstarch

1/4 tsp salt

seeds from 1/2 vanilla bean (or 2 tsp vanilla extract)

1 large egg

2 tsp bourbon

bring 2 cups of the milk to a soft boil in a medium saucepan. while it is heating, combine sugar, cornstarch, salt, and the vanilla bean (if you're replacing it with extract, don't add it yet) in the bottom of a medium, heatproof bowl. gradually whisk in the remaining 2/3 cup milk, a little at a time so lumps don't form, then whisk in the egg. once milk is boiling, very gradually add it to the cornstarch mixture in the bowl, whisking constantly. 

return the mixture back to the saucepan, stirring constantly with a silicon spatula. once it comes to a simmer, cook for one minute longer (which will cook the cornstarch and egg fully.) stir in the bourbon and vanilla extract (if using). divide pudding in a bowl or among individual dishes and chill in refrigerator until fully set, about 2 hours. press a piece of plastic wrap directly against the top surface of the puddings so as to prevent a skin from forming. 

eat some. then make a pudding pie.

to make a Vanilla Bourbon Pudding + Banana Cream Pie:

Make a graham cracker crust by mixing graham cracker crumbs with a bit of sugar and pinch of salt. then slowly stir in melted butter until it resembles wet sand and clumps together if you squeeze it in your hands. press it into a pie plate or tin and bake for about 10ish minutes. 

oR buy a pre-done graham crust. whatever gives. no one's watching. 

fill the bottom with sliced bananas. then pour in some pudding over the top. then top with some barely sweet whipped cream. 

caramel would be good too. also pecans...a pecan graham crust, do that. 

apple pecan cake


we're bundting.
this is as classic as it gets, this apple bunt.

if i was dared to finish an entire cake in two hours, this is the one i would choose.

so. there's my grandest dessert endorsement.

eat four slices accidentally, you everything-in-moderation fools!



Apple Pecan Cake
adapted from smittenkitchen

 *it gets even better on the day after it's made, i believe, so do consider holding out until tomorrow. 

5-6 apples, i used a mix of honeycrisp and fuji
1 tbsp cinnamon
5 tbsp sugar

2 3/4 cups flour, sifted
1 tbsp baking powder
1 tsp salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice
2 1/2 tsp vanilla
4 eggs
1 cup toasted pecans, chopped (optional)

preheat oven to 350. grease a bundt pan. peel, core, and chop apples into chunks. toss with cinnamon and sugar and set aside. 

stir together flour, baking powder, and salt in a large mixing bowl. in a separate bowl, whisk together oil, orange juice, sugar, and vanilla. mix wet ingredients into the dry, then add eggs, one at a time. scrape down the bowl to ensure all the ingredients are incorporated. 
spread half the batter into the bottom of the bunt pan. top with about half of the cinnamon apples. spread the rest of the cake batter over and then top with the rest of the apples. 
bake until a tester comes out clean, about one hour. 



oh. so i was scanning through the archives, thinking about Apples:


lay thin slices of tart apple on top of a salted caramel tart.
dip apples in peanut butter.
replace the corn with apple in this salad

beet orange carrot ginger


beet orange carrot and ginger juice.

happy halloween!
because it's halloween, i give you blood juice.

really beautiful zappy tasty blood.



Beet Orange Carrot Ginger Juice

1 beet
2 oranges
2 carrots
1 small knob of ginger

juice! consume!

cupcakes. strawberry preserves. creme fraiche


call me obvious, call me cliche, call me midnight in paris (don't do that)..but i'd like to revert to a different time period.
because really, all this distraction...how am i to be?
the internet equally fogs and blows my mind. netflix. craigslist. instagram. eventually finding myself watching strangers' wedding videos.
how am i to turn into the person i'm supposed to be while i'm tearing up watching strange people's beautiful and kitschy wedding videos!!!!?

i wish to revert back to 90s era maybe. not too far back...not in a time where brussels were boiled and corsets were commonplace.

the 1990s, technology-wise, sound pretty good. my head would be freer. my brain would blossom more as my own. house phones only, with 2 lines. bonus: n'sync.

also in the 90s cupcakes hadn't yet been ruined by cupcake stores.

soft sour cream cupcake, the last of the summer's strawberries stewed into a quick jam,
and a tangy creme fraiche topping that breathes pleasant new life into a cupcake.




Sour Cream + Strawberry Cupcakes
adapted from ming makes cupcakes

2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup (2 sticks) unsalted butter, softened
1 3/4 cups sugar
2 large eggs
1 tsp almond extract
1/2 tsp vanilla extract
1 cup sour cream
strawberry preserves (see below)

preheat oven to 350 degreesF. grease 2 muffin tins or line with cupcake papers.  combine flour, baking soda, and salt in a bowl, and whisk to combine. cream the butter and sugar in the bowl of an electric mixer for a few minutes until light and fluffy. reduce speed to low and add the extracts, then the eggs one at a time, beating for a minute after each addition. stir in the sour cream. then add the dry ingredients and mix until just combined. place a spoonful of batter into the bottoms of each cupcake liner. then add a spoonful of preserves in the center. finally top each one off with another dollop of batter, making sure to cover the preserves completely. each liner should be about 2/3 full. bake for 20 minutes, or until a tester comes out clean. let cool on a wire rack. 

Quick Strawberry Preserves
for quick strawberry preserves,  dice up some strawberries, about 1 cup, and throw them in a small saucepan. add some sugar, around 1/4 cup (more or less depending on sweetness of your berries), and a small squeeze of lemon. some vanilla bean is a nice touch too but completely optional. stir to combine and then let them melt over low-medium heat. their juices will release and boil. let cook and bubble over the heat for about 5 minutes, and then cool. 

Creme Fraiche Topping

16 oz creme fraiche
1/2 cup heavy cream
1/2 cup confectioners' sugar (or more depending on desired level of sweet)


place all ingredients in the bowl of an electric mixer fitted with the whisk attachment. beat on medium-high speed until thick and peaks form. taste and adjust to your liking. use immediately

lemon yogurt muffins

there once was a muffin demon. it was terrible and had poor posture.

but these muffins here are far from demons. they are cheerful and light. they are the friendly kind, easily compatible with butters and jams of all sorts.

Lemon Yogurt Muffins

from the breakfast book by marion cunningham

makes 12 muffins

*tips to make those big top muffins that everyone wants..fill those suckers up to the top with batter. also baking at a higher heat for the first few minutes will make the tops burst up quickly. hooray muffin tops. 

2 cups unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1/3 cup sugar

2 tbsp honey

2 large eggs

1 tbsp lemon zest (2 lemons)

1 tsp almond extract

1 1/4 cup plain yogurt

4 tbsp (1/2 stick) unsalted butter, melted

pearl sugar for topping (totally optional)

lemon syrup:

1/3 cup fresh lemon juice

1/3 cup sugar

3 tbsp water

preheat oven to 415 degreesF. combine the dry ingredients in a bowl - flour, baking powder, baking soda, and salt. in another bowl combine the sugar, honey, eggs, zest, extract, yogurt, and melted butter. whisk until combined well. dump the dry ingredients into the wet and stir until just combined..don't over mix. Don't!

fill muffin tins, either greased or lined with papers, to almost the top. sprinkle with pearl sugar if using. 

bake for 5 minutes at 415 degreesF and then drop the oven down to 350 degreesF and finish baking, about 10 more minutes. 

while those bake, make lemon syrup. combine the lemon juice, sugar, and water in a small saucepan and boil until the sugar dissolves. when the muffins finish baking, poke a few holes in each muffin with a toothpick or fork and brush the lemon syrup all over the tops of each muffin. let cool.