good fruitcake (really)

The holidays are pretty different for my family this year. I spent Thanksgiving with my boyfriend Schuyler's family, my first one away from my parents and sister. In October my sister had twins--a boy and a girl!--so we're moving Christmas 200 miles west, from Bamberg to Atlanta. This will be my first Christmas outside of my hometown.

If you know me, you probably know I don't handle change gracefully, or graciously. I like routine, tradition, predictability. But when I reflect for just a moment on the change I've seen this year, I can't help but feel grateful for it. We're welcoming new, healthy, beautiful members to our family (the babies and Schuyler, although I suppose he's not so new to the world as a whole). It feels more like the beginning of a new chapter than the end of anything...although of course it's both.

Perhaps in response to this newness, I've gotten awful nostalgic in my holiday food choices. I baked three pecan pies over Thanksgiving. I made my grandmother's fudge to send to a secret Santa, even thought it turns out her secret recipe is on the back of the Kraft marshmallow creme jar.

And yes, I made fruitcake.

I didn't grow up eating much fruitcake, but every Christmas a brick of it sat on my grandmother's washing machine. (Her washing machine was in her kitchen, for reasons yet unknown.) Fruitcake never held the appeal of fudge. It's not exactly a kid-oriented dessert, what with all the dried fruit and liquor. Now, however, that sounds perfect. Fiber and alcohol in one dessert? Sign me up! Also, I found out last week that if you use real dried fruit as opposed to that day-glo green and red jellied stuff, it actually tastes pretty good. Sort of like alcoholic trail mix, but much better than I made that sound.

If you're feeling a little nostalgic over the holidays, this just might do the trick. If nothing else, everyone knows fruitcake is the classic re-gift.

good fruitcake
adapted from King Arthur Flour
makes one 9"x5" loaf, 6 to 8 mini loaves, or 1.5 dozen muffin-sized cakes

ingredients:
fruit:
3 1/2 cups diced mixed dried fruit (I used cranberries, golden raisins, pineapple, and figs)
3/4 cup whiskey, rum, brandy, apple juice, or cranberry juice (I used whiskey)

batter:
1/2 c (8 tbsp) butter
1 c (15 oz) dark brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/8 tsp ground allspice
1/8 tsp ground nutmeg
1/2 tsp baking powder
2 large eggs
1 1/2 cups all-purpose flour
1 tbsp cocoa (optional, for color)
2 tbsp dark corn syrup
1/4 c apple juice, cranberry juice or water
1 c chopped, toasted nuts (I used almonds, pecans, and walnuts)

instructions:

To prepare the fruit: Combine the fruit with the liquid of your choice in a non-reactive bowl; cover and let rest overnight. Too impatient to wait until tomorrow? Microwave everything for 1 minute (or until it's very hot), cover, and let rest 1 hour.

Preheat the oven to 300°. Lightly grease your pan(s).

To make the batter: Place the the butter and sugar in a large bowl, and beat together until well combined. Beat in the salt, spices, and baking powder. Beat in the eggs one at a time, scraping the bowl after each addition.

In a separate bowl whisk together the flour and cocoa. Add the flour mixture and the syrup to the mixture in the bowl, beating gently to combine.

Stir in the juice or water, then the fruit with any collected liquid. Scrape the bottom and sides of the bowl, and stir until everything is well combined. Spoon the batter into the pans, filling them about 3/4 full.

Bake the cakes on the middle shelf of the oven, as follows: 50-60 minutes for the individual cakes; 60 to 70 minutes for the small loaves; and approximately 2 hours for the 9"x5" loaf. The cakes are done when a cake tester inserted into the center comes out clean.

Remove the cakes from the oven, and brush them with liquor or liqueur of your choice, simple syrup, or flavored simple syrup. When the cakes are completely cool, wrap them tightly in plastic wrap, and store at room temperature for up to 6 to 8 weeks (how good they are after 8 weeks is yet undetermined).

might as well bake a cake.

I think it's safe to say that as I write this, almost everyone I know is in a place that is really, really cold. According to my omniscient iPhone, in Nashville it's 16, in Charleston 32, in Atlanta 19, and in Bamberg 30 (and on top of that it's hailing there). So, I win the coldest place contest, but to be honest it's not a victory I want to claim.

I don't know about you, but when it's cold (read: under 50 degrees) all I want to do is wrap myself in a blanket, read novels, eat carbs, and drink wine. (I hate how much that sounds like the start of a chick lit novel, but I suppose mass marketing gets you somewhere.)

Anyway, since "read The Witness of Preaching" and "write a paper about theology and suffering" are not on the list of things I want to do, I figured I'd put them off by writing something about a cake that I made before Christmas. This is no ordinary cake. I asked for a cookbook specifically because of this cake. It's quite the project, more like two desserts in one, as it involves peeling and poaching pears on top of making batter and a glaze. So, what I'm really saying is that it's the perfect project for a snow day. If you're stuck inside, why not make something beautiful and delicious?

A couple of small but important notes: 1) make sure you poach the pears until they feel tender enough that you think you could eat them easily with a fork. I didn't poach mine long enough and this made the cake a bit difficult to eat without a knife; 2) if you don't want a huge cake, you can cut this recipe in half and make it in a loaf pan, which is how it was originally written.

cardamom cake with whole pears & white chocolate
adapted from homemade winter, by Yvette Van Boven
serves 16-20

ingredients:
for pears:
6 medium crisp, firm pears, peeled but whole, with stems left on
1 (750-ml) bottle dry white wine
2 1/2 c sugar
8 whole cloves
6 star anise
16 cardamom pods
4 cinnamon sticks

for cake:
1 lb (4 sticks) butter, softened
2 c sugar
8 eggs
3 c self-rising flour
2 tbsp ground cardamom
1/4 tsp salt
6 oz white chocolate, cut into chunks

instructions:
Poach the pears: in a large saucepan, combine the pears, wine, 2 1/2 c sugar, cloves, star anise, cardamom, and cinnamon and poach for 30 minutes over low heat, or until you can easily pierce the pears with a fork.

Take the pears out of the poaching liquid and set them aside to cool. Add 2 1/2 c water to the poaching liquid, turn to medium-high, and boil to reduce the liquid by half. (Watch this carefully so you don't burn it--which is what I did!) Let cool.

Make the cake: preheat the oven to 350. Using a mixer on medium speed, beat the butter and sugar in a large bowl until creamy. Beat in the eggs one at a time.

Sift the flour, cardamom, and salt over the batter and gently fold it in with a spatula.

Grease a large tube pan, and spoon the batter into the pan. Press the pears into the batter, stem ends up. Bake for 60-70 minutes, or until a toothpick inserted into the cake comes out clean.

Allow cake to cool in the pan, then gently remove it to cool completely on a wire rack. (You might want to find a helper for this part--you have to flip it twice to make it right side up, and it can be tricky to hold this massive cake with one hand without breaking off the pear stems...or just breaking the cake! But I have faith in you.)

Melt the white chocolate: set a heatproof bowl over a pan of simmering water, and stir the chocolate in the bowl until melted. Using a spoon, drizzle the chocolate over the cake.

Let the chocolate dry for a bit before serving the cake in thick slices, with the reduced pear syrup poured on top.

hey, this recipe has pumpkin in it.

It's pumpkin season. I know this because every person I have ever met has posted about how many pumpkin muffins/lattes/soups/pies he or she has already had and it's not even November yet. As you may have guessed, I am not as big of a pumpkin fan as every else that I know. But I am a people pleaser, so I bake pumpkin things when people want pumpkin things.

I made this recipe for a "pumpkin potluck" my friend Leslie hosts every year. Last year I made Dorie Greenspan's "pumpkin stuffed with everything good"...so if you want a serious pumpkin fix (and accompanying post-pumpkin food coma), you could double up. Fair warning: both recipes are very rich but also very good.

While we're getting into the fall spirit, here are a few pumpkin jokes for your viewing pleasure (yep, it's that time of night):

Q: What does a pumpkin pie say after a big meal?
A: That was filling!

Q: What is a pumpkin's favorite sport?
A: Squash!

And my personal favorite...

Q: How do you mend a broken jack-o-lantern?
A: With a pumpkin patch!

I'll be here all week.

pumpkin whoopie pies with bourbon-maple-cream cheese filling and candied walnuts
adapted from Gourmet Live
makes 16

ingredients:
for the cookie-cakes:
1 1/2 c all-purpose flour

pumpkin cookie-cakes ready to be filled!

1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c packed light brown sugar
1/2 c vegetable oil
1 (15-oz) can pure pumpkin (not pie filling)
1 large egg
1 tsp vanilla extract
for the candied walnuts:
1 1/2 tbsp maple syrup
1 tbsp sugar
1/2 c pecans
for the filling:
6 oz cream cheese, softened
3/4 stick (6 tbsp) unsalted butter, softened
Pinch of salt
1 1/4 c confectioners' sugar
2 tbsp bourbon
2 tbsp pure maple syrup (preferably Grade B)

instructions:

For cookie-cakes:
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or Silpats.

Whisk together flour, baking powder, baking soda, salt, and spices in a bowl.

Whisk together sugar, oil, pumpkin, egg, and vanilla in a separate large bowl until well combined, then stir in flour mixture.

Using a 1-ounce ice cream scoop or tablespoon measure, drop a scant scoop's worth of batter or 2 scant tablespoons of batter onto a lined baking sheet to form 1 mound. Make 15 more mounds, arranging them 2 inches apart until baking sheet is full (you will have batter left over).

Bake until springy to the touch, 15 to 18 minutes. Transfer cookie-cakes to rack to cool.

Form and bake remaining batter on the other parchment-lined sheet. You should have a total of 32 cookie-cakes.

Leave oven on.

For candied walnuts:
Line a small sheet pan with parchment paper.

Stir together sugar, salt, and 1/2 tablespoon water in a small saucepan. Heat over moderate heat until sugar dissolves, then bring to a boil. Stir in pecans.

Spread mixture on lined sheet pan and bake until coating is bubbling and golden brown, about 10 minutes.

Cool completely on pan on a rack.

Coarsely chop candied walnuts.

For filling:
While cookie-cakes are baking, beat cream cheese, butter, and salt in a bowl with an electric mixer until smooth. Add confectioners' sugar, bourbon, and maple syrup, and mix on low speed until smooth.

Chill filling until firm enough to hold its shape when spread, 30 minutes to 1 hour. 

Assemble whoopie pies:
Spread 1 heaping tablespoon of filling each on flat side of half the cooled cookie-cakes, then top with other half of cookie-cakes. If necessary, chill whoopie pies just long enough to firm up filling again, about 30 minutes.

Gently press walnuts onto filling around middle of each whoopie pie to help them adhere to filling.

the finished product.

the perfect summer dessert

Summer always makes me eat just a little bit healthier, particularly when it comes to the end of a meal. The rest of the year you can always count on me to choose a chocolate dessert (usually a giant brownie) when I have the option, but when the thermometer starts topping out at 90+ degrees, I switch gears and go for something a tad lighter. Don't get me wrong; I don't want just fruit for dessert--let's not get crazy--but a side of fruit with my ice cream is a nice touch.

There are so many fruit desserts out there: cobblers, pies, crumbles, brown betties, crisps, slumps (yes, that's a thing). Who can keep up? I think I've tasted them all at least once, but I couldn't tell you the difference if I tried. No matter now, though, because I've found the perfect summer dessert. Like most of my favorite recipes, it's infinitely adaptable--replace the pistachios with almonds and the grapes with cherries, or go for peanuts and strawberries--whatever you have around, really. The great thing about roasting fruit is that it actually does better when it's a day or two past its prime, so feel free to make this when you bought one basket of peaches too many and you just can't finish them before they go soft.

If you're in charge of dessert for a 4th of July celebration, I promise people will love this. If they don't, you can complain to me...and please send along the leftovers.

goat cheese tart with roasted grapes & pistachio crust
adapted from food & wine
makes one 9-inch tart, 8-10 servings

ingredients:
1/2 c shelled pistachios
1 stick unsalted butter at room temperature
1/2 c sugar
1/2 tsp almond extract
1/2 tsp salt
1 1/4 c all-purpose flour
3 c red seedless grapes
1 tbsp olive oil
1/4 tsp kosher salt
8 oz soft goat cheese at room temperature
2 1/2 c Greek yogurt (whole milk or 2%)
Juice and zest of one lemon
1/2 c powdered sugar
1/4 c honey
whipped cream to top (optional)

instructions:
Make the pistachio crust: pulse pistachios in a food processor until finely ground. Beat butter and sugar on medium speed until pale, about one minute. Add ground pistachios, almond extract, and salt, and beat until combined. Add flour and beat on low speed until incorporated and the dough is crumbly.

Preheat the oven to 300 degrees. Scrape the dough into a fluted 9-inch tart pan with a removable bottom. (A pie pan also works fine if that's all you have.) Using the bottom of a glass, press dough into the pan so the bottom and sides are of relatively equal thickness. Prick the dough all over with a fork, then bake until fragrant and golden brown, 40-45 minutes. Transfer to a rack and let cool.

Meanwhile, roast the grapes. Turn your oven up to 400, and toss grapes with olive oil and kosher salt. Roast until grapes are softened and have begun to caramelize, 20-25 minutes. Transfer to a rack and let cool.

By now your crust should be relatively cool, so go ahead and make the tart filling. Beat goat cheese, yogurt, and lemon juice and zest in a medium bowl on medium speed until combined. Add powdered sugar and beat until smooth. Scrape the filling into the crust, and top with cooled roasted grapes (make sure you get all of the delicious olive oil-grape juice syrup on there, too!). Refrigerate for at least two hours or as long as overnight.

Just before serving, heat the honey in a small saucepan over medium-high heat until it begins to boil. (Food & Wine recommends getting it to 236 degrees, but I don't think you have to get that particular). Pour the warm honey over the tart and let it soak in for about 5 minutes. Cut into slices and serve.(You'll need a pretty serious knife for this...the crust is pretty substantial.) I topped each slice with a dollop of thyme-infused whipped cream, and it was absolutely perfect.

strawberry season!

Although it's not quite time for strawberries in Tennessee yet, in more southerly states the season is in full swing. I really wanted to make a strawberry cake for my birthday party last week (along with strawberry-infused vodka), so I had to make due with CostCo strawberries. Of course a friend from Louisiana brought strawberries picked that morning to the party, but it was too late for the cake so we've just been eating them out of hand (which may be the best way to enjoy them anyway).

Luckily, this cake doesn't rely too heavily on the quality of the strawberries; they mostly provide a little color and some tart texture to round out the airy soft genoise layers and light and creamy mousse filling. This cake requires a bit of time and effort but I think it's worth it, particularly for a special occasion. Having a stand mixer makes the process much easier because you whip the batter for a long time, but it's possible to make it with a handheld mixer.

If you make nothing else, make the cheesecake mousse filling--it's quite easy and probably the best filler/frosting for a cake I've ever made.

P.S. - Speaking of strawberry season, my strawberry-basil breakfast bowl recipe was recently featured on a Whole Foods' cooking blog--check it out! (It's a variation on a blog post I did last summer, the blueberry-basil breakfast bowl.)

vanilla bean genoise filled with cheesecake mousse and strawberries
adapted from Sarabeth Levine and, oddly enough, Worcester Telegram and Gazette
makes one three-layer 9" cake

ingredients:
genoise:
   5 tbsp butter
   5 large eggs + 5 large egg yolks
   1 c sugar
   seeds from 1 vanilla bean, or 1 tsp vanilla extract
   1 c pastry or unbleached cake flour
cheesecake mousse:
   8 oz cream cheese, at room temperature
   1/2 c powdered sugar
   seeds from 1 vanilla bean or 1 1/2 tsp vanilla extract
   1 c chilled heavy cream
+1 pint strawberries, hulled and thinly sliced

instructions:
Make the genoise: Preheat oven to 350. Grease three 9" cake pans (or one or two, if you don't have three and need to bake the layers in batches) and line them with parchment paper. Do not leave out this step; I promise the cake layers will stick to the pans if you do!

Melt the butter in a small saucepan over medium heat, or in a small heatproof bowl in the microwave. Let cool.

Bring a large saucepan of water to a simmer over high heat. Reduce the heat to low to maintain the simmer. Whisk the eggs, yolks, and sugar together in the bowl of a stand mixer, or a very large heatproof bowl. Place the bowl over the water (the bottom of the bowl should not touch the water), and whisk constantly until the sugar is completely dissolved and the mixture is very warm to the touch, about 1 minute. If you have an instant read thermometer, the mixture should reach 118 degrees.

If you have a stand mixer, attach the bowl to it and fit it with the whisk attachment. Add the vanilla and beat the mixture on high speed until it is almost quadrupled in volume, very pale yellow, and fluffy, about 5 minutes. If you're using a handheld mixer, Sarabeth says this will take at least 6 minutes. She says the right consistency has been reached when, if you lift the whisk attachment a couple of inches above the bowl, the egg mixture creates a thick ribbon that falls back on itself and holds its shape on the surface of the mixture for at least 5 seconds before sinking. I whipped mine for at least 6-7 minutes and didn't quite reach the 5-second mark, but my cake turned out just fine! Whenever you think it's good enough, remove the bowl from the stand mixer.

In four equal additions, sift the flour over the egg mixture, folding in each addition with a whisk. (I'm not much of a sifter, but I think it's important here.) Handle the batter gently to keep it as light and fluffy as possible. Transfer about a quarter of the batter into a medium bowl; add the butter and fold in with a whisk. Pour this mixture back into the remaining batter and gently fold it in with a whisk.

Pour the batter into the cake pans and smooth it over with a spatula. If you don't have three pans to use at once, try to fill the pans you have to about a half-inch thickness; this should make your layers roughly even. Bake until the top of the cake is golden and it springs back when pressed gently with your finger, 15 to 20 minutes. Transfer to a wire rack and let cool completely in the pan. (If you need one of the cake pans to make another layer, you can probably get away with letting the layer cool in the pan for 10-15 minutes before removing it.)

While the cake layers are cooling, make the mousse: using a handheld or stand mixer (whisk attachment) on medium-high speed, whip together the cream cheese, sugar, and vanilla until light and fluffy. Whip the heavy cream in another bowl until soft peaks form. Using a spatula, fold the whipped cream into the cream cheese mixture in three additions, and cover and refrigerate until cake layers are cooled and you're ready to assemble the cake.

Assemble the cake: Run a knife around the outside of one cake pan, and flip the cake out onto the plate you want to use for your cake. Remove the parchment paper, and spread a thin layer of mousse over the surface of the cake. Cover this with a layer of sliced strawberries. Repeat this process for the next layer, then top with the third layer and frost the top and sides of the cake with the remaining mousse. Top with strawberry halves or more sliced strawberries, if you'd like.

You can store this cake in the refrigerator for a day or two before serving, but make sure to remove it at least an hour before you want to serve it.

indian-spiced sesame butter cake

Any time a friend's birthday rolls around, I offer to bake a cake. I like making things for people I love, but I'm also always looking for an excuse to bake--so it's a win-win situation!

Most people request the basics--funfetti, chocolate, the occasional red velvet--and I'm happy to make those. It's a special treat, though, when someone asks for something a little bit different. I get to experiment, try something new, and use ingredients other than sugar, butter, and chocolate. My friend Marriah's birthday is coming up in a couple of weeks, but she left this morning for the summer. We were trying out my new grill last night anyway (thanks, Emily and Jon!), so I offered to bake her a small birthday/bon voyage cake for dessert. What kind did she want? I quote from her texted response: "almost savory, or middle eastern spices, or anything with strawberries...that's all over the map, i trust whatever strikes your fancy!"

Ah, freedom!

I took her at her word and made a variation on a cake I'd been meaning to try for some time: a peanut butter cake with garam masala. I made it a touch more exotic by switching out the peanut butter for tahini. The resulting cake had a nutty, warmly spiced flavor and tasted like no other cake I can remember having. I served it with this newly popular one-ingredient banana ice cream, drizzled with honey and topped with sesame seeds. Next time I'll go with vanilla ice cream instead, as the banana overwhelmed the cake's delicate sesame flavor. I loved the cake by itself, too, and think it would make a great coffee cake as it's not too sweet. This venture made me want to try some new unusual combinations, so if your birthday's coming up soon and you want a chocolate avocado cake or an elderflower lemon cake, you know who to call! (And to be honest, I also love a good fun-fetti cake as much as the next person.)

Note: I divided the original recipe by three because only a few people were coming over. If you'd like to make a bigger cake, just use the original recipe (link below).

indian-spiced sesame butter cake 
adapted from The Luna Cafe
makes one 8-inch layer or 8 cupcakes

ingredients:
3/4 c flour (3 oz.)
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 tsp garam masala (optional)
4 tbsp butter (1/2 stick), at room temp
1/2 c sugar
1/4 c tahini (or peanut butter, if you're fresh out of tahini)
1/2 tsp vanilla
1 egg
1/4 c buttermilk or milk
Optional accompaniments: honey, toasted sesame seeds, ice cream

instructions:
Preheat oven to 350. Grease an 8-inch cake pan or line a muffin tin with 8 cupcake liners.

In a small bowl, whisk together flour, baking powder, baking soda, salt, and garam masala. Set aside.

In a medium bowl, cream together butter and sugar using a mixer at medium-high speed for 2-3 minutes. Add tahini, vanilla, and egg, and continue mixing until you have a uniform mixture. Blend in the flour mixture in three additions, alternating with 2 additions of buttermilk. Do not overmix, as this will make the cake tough rather than tender.

Pour the batter into the prepared pan or muffin tin and top with a sprinkling of toasted sesame seeds. Bake at 350 for 20-25 minutes or until a toothpick inserted into the center comes out clean. If you'd like, top with a scoop of ice cream, a drizzle of honey, and a few toasted sesame seeds.

shortbread, the little black dress of cookies

Okay, so maybe that metaphor is a little far-fetched, but shortbread is incredibly versatile, elegant, and, let's be honest, anything with that much butter in it has to be sexy.

mmm...you know you want some of this.

I decided to make shortbread for a dinner party I went to last night, and I happened to have a few ounces of good dark chocolate and candied orange peel in my cupboard, so that's the combination I went with. This recipe would be perfectly lovely on its own as well, or with an endless number of other additions. A few possible combinations, before I get to the main recipe:

sweet:
-1/2 c chopped white chocolate + 1/2 c of your favorite dried berries
-1 tsp cinnamon (mixed into flour) + 1 c toasted chopped pecans
-1/3 c dried coconut + 1/3 c chopped dark chocolate + 1/3 c slivered almonds
savory:
-3/4 c shredded parmesan + 1 tbsp fresh chopped rosemary
-3/4 c shredded sharp cheddar + 1 tbsp red pepper flakes
-1/3 c cooked diced bacon + 1/3 c crumbled bleu cheese

shortbread master recipe
adapted from sarabeth's bakery: from my hands to yours
makes about 2 dozen

ingredients:
16 tbsp (2 sticks) salted butter (my preference), at room temp and cut into 1/2" cubes
1/2 c sugar (for sweet shortbread only)
1/2 tsp vanilla extract (sweet only)
grated zest of 1/2 lemon (sweet only; use your judgment depending on flavor additions)
2 c all-purpose flour
1/8 tsp salt
flavor additions of your choice

instructions:
Preheat oven to 350, and line two cookie sheets with parchment paper.

Beat butter on using a mixer set to medium-high speed until it is smooth, about 1 minute. Gradually add the sugar, vanilla, and lemon zest if using, mixing until light in color and texture, about 3 minutes. Reduce mixer speed to low and gradually add the flour and salt. Mix until thoroughly combined, about 3 minutes. Fold in extra ingredients, if using.

If you're working in a hot kitchen, refrigerate the dough until it's slightly cooler than room temperature. Place dough on a lightly floured counter, lightly flour the top of the dough, and roll it out into a 1/4-inch-thick rectangle. Using a medium cookie cutter, cut out the shortbread, and place each them about 1 inch apart on the cookie sheets. Gather up the scraps, roll out again, and cut out more until you've used all the dough. Refrigerate the cookies until firm, 20-30 minutes.

Bake until the edges are very lightly browned, about 15 minutes. Remove from the oven and let cook on the pans. Shortbread can be stored in an airtight container at room temperature for about 5 days.

Okay, so they don't LOOK that sexy, but it's all about the attitude, right?

apple-cardamom upside down cake

A year ago, I wouldn't have recognized the flavor of cardamom. I had unknowingly tasted it before in Indian dishes and maybe a Scandinavian-influenced sweet or two, but I certainly would not have been able to pin it down. It's slightly floral (but not in a potpourri kind of way), earthy, with a little bit of black peppery kick. In this recipe it's combined with cinnamon, ginger, and cloves, so you're not smacked in the face with cardamom flavor. Thus, it's a good introduction to the spice if you're not sure you'd like it on its own.

A few notes on potential adjustments to the recipe:  next time, I think I'll up the whole-wheat/oat flour ratio to half of the flour (3/4 c white, 3/4 c whole grain). I might even add some whole oats; the substantial amount of spices in the cake can support a heartier texture. Also, you could reduce the sugar a bit, to maybe a cup or so, since the caramelized top already bring the sweetness factor up a notch. A few spoonfuls of honey in place of some of the sugar would be nice as well. Oh, and maybe some toasted walnuts or pecans on the bottom with the apples! (This is the first time I made this, so bear with me.)

In short, you could do a lot with this recipe to make it totally yours. I think it's pretty forgiving, considering I accidentally used baking soda instead of baking powder and then just added some cream of tartar to make up for it, and it still tasted great.

apple-cardamom upside down cake
adapted from the kitchn 
12 servings
per serving:  285.5 cal, 8.4g fat, 54.9g carb, 1.8g fiber, 2.9g protein, 8+ weight watchers

ingredients:
8 tbsp salted butter, divided
1/2 c dark brown sugar
3 medium apples
1 c all-purpose flour
1/2 c whole wheat or oat flour (or a combination)
1 tsp cinnamon, plus extra to sprinkle over apples
1/2 tsp cloves
1/2 tsp ginger
1 tsp cardamom
1/2 tsp salt
3/4 c milk
3 eggs
1 1/2 c sugar

instructions:
Preheat the oven to 350 degrees. Melt 6 tbsp of the butter in a small saucepan and add the brown sugar. Let bubble for a couple of minutes, then pour into 12 x 8" pan (13x9" would probably be fine, too; your cake will just be a little thin). Keep the saucepan out; you'll use it again.

Peel, core, and slice the apples, and lay them flat over the butter-brown sugar mixture in the pan. Sprinkle with cinnamon. Set aside.

In a medium bowl, whisk together the flours, spices, salt, and baking powder. Warm milk and remaining butter in saucepan over low heat until the butter melts. Meanwhile, beat the eggs until they are thick and pale, 3 to 5 minutes. Add sugar and beat 5 minutes more. Add flour mixture and milk, and stir until the batter is smooth. Pour batter into pan.

Bake at 350 for about 40 minutes, or until a knife inserted into the center comes out clean. Let cool for 10-15 minutes, then invert onto serving platter. If having for dessert, serve with whipped cream or vanilla ice cream.

uh-oh, this piece fell apart. guess I have to eat it!

hummingbird cake

If I had to name my favorite cake, hummingbird might be it. While I love Texas sheet cake, and coconut cake, and caramel cake...okay, most cakes...hummingbird really, well...takes the cake (forgive me).

For those of you who aren't familiar with this dessert, it's sort of a combination of ambrosia and carrot cake...the tropical but often packaged components of ambrosia combined with the hint of spice and cream cheese frosting of carrot cake. That description doesn't do it justice at all, though. While the ingredients by themselves are humble, the whole is greater than the sum of its parts.

The origin of the cake's name is debatable; some say it's called hummingbird cake because it is so good it makes you hum with pleasure. In my opinion, the more convincing explanation is that it is sweet enough for hummingbirds, who are apparently very picky eaters; they only drink nectar that is at least 10% sugar.

I can guarantee this recipe is more than 10% sugar.

But take heart! One thing I like about this cake is that even though it's chock full of fat, sugar, and refined carbs, I can half-convince myself it's healthy because of the large quantity of fruit and nuts it also contains. Also, cake is good for your soul, so this has that going for it. I say eat up.

hummingbird cake
adapted from Southern Living
makes one three-layer cake (about 16 servings)
per serving:  536.3 cal, 23.4g fat, 78.8g carb, 3.5g fiber, 6.0g protein, 15+ weight watchers (hey, it's cake)

ingredients:
cake:

  1 1/2 c all-purpose flour
  1 1/2 c whole wheat pastry flour
  1 tsp baking soda
  1 tsp salt
  1 3/4 c sugar
  1 tsp cinnamon
  3 large eggs
  1/2 c vegetable oil
  1/2 c unsweetened applesauce
  1 1/2 tsp vanilla extract
  1 (8-oz) can crushed pineapple
    in juice
  1 c chopped toasted pecans
  3 large bananas, mashed
frosting:
  1 (8-oz) package light cream
    cheese, softened
  1/2 c (1 stick) butter, softened
  16 oz powdered sugar
  1/2 c toasted coconut (optional)

instructions:
Preheat oven to 350 degrees. Grease three 9-inch round cake pans and coat with flour.

Whisk together first six ingredients (flour through cinnamon) in large bowl, then mix together all other cake ingredients (eggs through bananas) in medium bowl. Add wet ingredients to dry ingredients and stir together until combined.

Pour into prepared pans and bake approximately 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool in pans for 10 minutes then flip onto wire rack. Let cool completely.

Meanwhile, prepare the frosting: beat cream cheese and butter with a mixer medium speed until combined. Gradually add powdered sugar and continue beating until smooth and creamy.

Spread frosting between cake layers and on top and sides of cake. Top with toasted coconut.

Forgive the background...this was for an office birthday!

really, really easy lime bars

           

I can't help myself. Whenever I'm invited to any event that includes food, I immediately volunteer to bring dessert. Even when I have one free hour between the time I volunteer and the event.

Last night was one of those times. As I always do, I considered making brownies, but since it's summer and all, I thought something cool and citrusy would be better-suited to the weather. I found a few lemon/lime bar/pie recipes that looked interesting, but in the end I pretty much made up my own based on what I had in my apartment and what was easy. (In this case, "easy" meant only one cooking method [oven] and no pastry blender required for the crust.)

Overall, I was very pleased with the results. The bars' only less-than-appealing feature was their 1970s avocado green color, which resulted from my addition of two drops of green food coloring. So, I recommend skipping the food coloring, and if you want to give the bars a little color just top each of them with a small twist of lime.

really, really easy lime bars
makes 16 bars
per bar:  188.9 cal, 7.3g fat, 27.0g carb, 0.4g fiber, 3.8g  protein, 5+ weight watchers

ingredients:

1/2 c butter, softened

1/3 c sugar

1 c all-purpose flour

1/3 c old-fashioned oats

1 14-oz can fat-free sweetened condensed milk

5 large egg yolks

1/2 c lime juice (fresh preferred, but I used bottled)

Powdered sugar, for serving

instructions:
Preheat oven to 350 degrees and butter an 8 x 8" baking pan.. In a medium bowl, cream together butter and sugar using a mixer on medium speed. Add flour and oats and mix on medium speed until thoroughly combined. Press mixture into pan, and place in oven (once it is preheated, of course). Bake crust for 10 minutes.

Meanwhile, in another medium bowl (or the same one, if you feel like washing it first), combine condensed milk, egg yolks, and lime juice. Mix on medium speed until combined. Pour over partially baked crust and bake for 20-25 minutes more or until center is set and edges are lightly browned.

Cool on counter for half an hour, then move to refrigerator to chill. When ready to serve, sift powdered sugar on top and cut into squares.

vegan chocolate chip cookies

I went to a cookout this weekend with lots of vegetarian/vegan attendees, so I thought I'd try my hand at vegan baking. I'd made a couple of vegan desserts before (brownies, Alton Brown's awesome chocolate pie with a couple of substitutions), but this was the first time I made up the recipe completely my own.

This recipe is an amalgamation of about 6 chocolate chip cookie recipes, some regular and some vegan, taking snippets as I pleased. Surprisingly, the cookies turned out great--crispy crumbly, extra chocolaty, with a hint of coconut from the oil. Unfortunately, I didn't have the foresight to snap a picture of them, so you'll just have to make a batch to see how they look!

vegan chocolate chip cookies
makes about 5 dozen medium-sized cookies
per cookie:  114.3 cal, 6.4g fat, 14.6g carb, 1.0g fiber, 1.4g protein, 3+ weight watchers

ingredients:
1 1/2 c bread flour
2 1/2 c oats, ground (measured pre-grinding, which is optional but easy with a
         food processor)
1 tsp baking soda
1 tsp salt
1 c coconut oil, room temperature
1 1/2 c sugar
2 tbsp ground flax seed mixed with 6 tbsp water
2 tsp vanilla
2 c (1 12-oz bag) vegan chocolate chips 

instructions:
Preheat oven to 350 degrees. Whisk together flour, ground oats, baking soda, and salt in a medium bowl; set aside.

In a large bowl, beat coconut oil with sugar on medium speed for about two minutes. It will not get fluffy like butter but should look creamy. Add flax seed mixture and vanilla, and beat on medium speed for another two minutes.

Gradually add dry ingredients to wet ingredients while mixing on medium-low speed. Mix just until combined, then fold in chocolate chips.

(Optional step:  At this point, I decided to make chocolate chocolate chip cookies by pulsing half of the dough in the food processor, then incorporating it back into the original dough. This yielded a cookie with a chocolaty flavor throughout, plus a good number of chips. Feel free to skip this step if you want a more traditional chocolate chip cookie.)

Scoop tablespoonfuls of dough onto a cookie sheet and bake for 13-15 minutes, depending on how crispy you want your cookie. Let cool for at least 10 minutes before eating, as these are slightly more delicate than their non-vegan counterparts.

tropical pudding

Ah, summer. With the exception of the last few days' unseasonably cool weather (75! And windy!), summer has definitely fallen upon Charleston. This makes me want to eat as many cold, fruity things as possible...sorbet, yogurt, popsicles, pudding.

That's right, pudding. Despite--or perhaps because of--Jell-O's best efforts, when many of us think of pudding, we don't think of a refreshing warm weather treat, we think of a weak substitute for ice cream or something that comes out of a mold. We certainly don't think, "Pudding...refreshing!" I mean, besides Jell-O, the other brand of pudding I see most often in my grocery store is called Kozy Shack; this doesn't exactly conjure up images of sandy beaches and the ocean lapping at your feet.

But if you add coconut and mango...voila! You're transported to a cruise ship with a lei around your neck and ukelele music lulling you to sleep. So that's what I'm going for here. This is pudding, but it's pudding with a tropical twist. I think it's the perfect transitional dessert for springing into summer. 

tropical pudding
makes six 1/2-cup servings of pudding + 1/4 cup fruit
per serving (pudding only):  180.5 cal, 7.6g fat, 24.9g carb, 0.3g fiber, 2.0g protein, 5+ weight watchers 

ingredients:
1/2 c sugar
1/4 c cornstarch
1/2 tsp salt
1 1/2 c light coconut milk
1 1/2 c plain almond milk
4 egg yolks
1 1/2 c mango or other fruit of your choice
Zest of one lime (optional) 

instructions:
Whisk together sugar, cornstarch, and salt in a medium saucepan. Add milks a little at a time (the order doesn't matter), whisking as you go and making sure there aren't lumps of cornstarch. Whisk in egg yolks.

Cook mixture over medium heat, whisking frequently, until it thickens and begins to form large, lazy-looking bubbles. Remove from heat and pour through a fine-mesh sieve into a medium bowl. Cover and refrigerate for at least three hours.

Serve with fruit of your choice; I prefer mango, but pineapple or blueberries would also be delicious. A squeeze of lime juice and a sprinkling of zest perks it up a bit, too.

chocolate pecan caramel pralines

So, I had some leftover heavy cream in my fridge that needed to be used before my trip to Connecticut tomorrow. I'm not a big candy maker, but I had all the ingredients for this salted caramel on hand, so I thought I'd give it a shot.

Not the best idea I've ever had.

I couldn't get the sugar to dissolve on medium-low heat, so after twenty minutes or so I just cranked up my stovetop to medium-high and prayed for the best. This resulted in some hybrid of caramel and praline, which wasn't what I set out to make...but hey, isn't that what trying new things is all about?

chocolate pecan caramel pralines
adapted from food52
makes about 32 candies
per candy:  88 cal, 4.4g fat, 13g carb, 0g fiber, 0.3g protein, 3+ weight watchers

ingredients:
1 1/2 c sugar
1/4 c honey
1/4 c water
1/3 c heavy cream
6 tbsp salted butter
1/4 tsp vanilla extract
2 oz chocolate chips or chunks of your choice
32 pecan halves, toasted

instructions:
Line a small baking pan with parchment paper or foil (I used an 11 x 7" pan).

Combine sugar, honey, and water in a medium saucepan. Cook over medium-low heat, stirring constantly, until sugar dissolves or you get tired of stirring (like I did)!

Increase heat to medium high and let mixture simmer until it turns a light golden brown color, 10-15 minutes.

Remove from heat and stir in cream and butter. The mixture will boil pretty profusely, but don't worry--it's supposed to! Stir in the vanilla.

Pour the caramel into the pan and sprinkle chocolate chips/chunks over it. Swirl with a knife.

Let mixture cool until it is semi-solid, and press pecans into it. Let cool completely.

Remove from pan and take off the foil or parchment paper, then cut into squares.

pb & m&m cookies

Easter m&ms!

Is there a better combination than chocolate and peanut butter? If there is I haven't discovered it yet.

So, I'm kicking off my blog as well as National Baking Week with an old stand-by, peanut butter cookies studded with m&ms. This recipe is adapted from America's Test Kitchen's light peanut butter cookies, but since I didn't have Cap'n Crunch on hand I improvised a bit. Originally I substituted whole wheat pastry flour for half the all-purpose flour, but it didn't really work with the m&ms.  I would use all AP; it only costs you a fraction of a gram of fiber per serving.

pb & m&m cookies
adapted from America's Test Kitchen
makes about 30 cookies
per cookie:  105 cal, 3.8g fat, 16.2g carb, 0.5g fiber, 2.2g protein, 3+ weight watchers

ingredients:
1 3/4 c all-purpose flour
1/4 tsp baking soda
1/4 tsp salt
1/4 c unsalted butter, softened
1/2 c peanut butter
1 1/4 c packed light brown sugar
2 large egg whites
1 tsp vanilla or almond extract
1/2 c m&ms (I used plain, but I think peanut butter would be amazing!)

instructions:
Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.

Combine flour, baking soda, and salt; set aside.

Combine butter, peanut butter, and brown sugar, and beat with an electric mixer on medium speed until light and fluffy.

Add egg whites and extract and beat until combined.

Add flour mixture and mix on low speed until incorporated.

Add m&ms and mix with a spoon until evenly distributed.

Drop by heaping tablespoonfuls onto baking sheets and bake for 10-12 minutes, or until cookies are golden brown and look slightly crumbly.