All posts tagged cake

feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

Continue reading →

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the [pink] whiteout cake.

the [pink] whiteout cake.

The biggest downside to food blogging? The nagging sense that if you don’t begin your pumpkin pear spiced cinnamon latte baked donut coffee cake posts by mid-August, that you’ve somehow missed the season. Either my planning game is off, or the rest of you are just really, really overachieving this year. I’m quite impressed, but stop it; you make a girl feel ashamed.

So while the rest of you are looking over a new recipe for apple pie butternut squash sage mac n’ cheese DIY turkey brine whilst sitting on your perfect back deck drinking cinnamon mai tai pear martinis? I’ll be over here. With a giant. pink. cake. Besides, I already made a butternut-apple thing – with cinnamon and the word “donut” in it – and I made that back in June because of the way deadlines work.

*stares, arms folded* Continue reading →

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you’re invited: the wee one’s birthday, 2013.

you're invited: wee one's birthday 2013.

Obviously it’s taken way too long for me to get this post out. Seriously, it’s a birthday party. No recipe, no step-by-step instructions, no nothing; just cake and some tissue paper and a few games. I think I’ve been overthinking it because I’ve been looking at it as my first post back from hiatus, as if it needs to be some mega-incredible thing, and it doesn’t.

It’s a birthday. for a now three-year-old. And that’s pretty incredible all by itself, I think. Here’s what we did this year, and maybe this year more than ever, I wish all of you had been there. Why? We had games and a new swing set, and you all would have really enjoyed yourselves. Let’s get on with it, shall we? Continue reading →

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my entry for Bake My Cake 2013: an epic graduation cake.

entry for Movita's Bake My Cake 2013: her graduation cake.

(Setting: early Summer in the American Middle West. Shannon has been up for hours planning the day, doing some grocery shopping, and has just returned from the gym. A thought occurred to her while on the treadmill – a rare happening – and she can’t wait to tell the one person she knows will be excited about it.)

Shannon: (slams outside door and sets her things on the counter) Lottie? Lottie!

(silence)

Shannon: Lottie? Hello?

(more silence)

(A slight fear creeps in to Shannon’s heart as she wonders where her sheep is. She goes quickly to Lottie’s new home and rings the bell.) Continue reading →

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angel cake.

perfect angel cake.

File this under “posts where Shannon makes something you can easily purchase at the store and subsequently gets underwear-bunchy trying to figure out why you would ever want the store-bought version when the scratch version is so much better.” What; you don’t have a folder for that? You should. Let’s talk about angel cake. Why, as a human race, are we so willing to grab store-bought angel cake when the homemade variety is incredibly delicious? I blame our current relationship with egg whites. Continue reading →

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blueberry cheesecake + macadamia nut crust.

blueberry cheesecake + macadamia nut crust.

Shavuot, congratulations: you are the first Jewish holiday I am on time for! I was late for Purim and Passover, but you; you I managed to not be tardy for. I think it’s because you’re about dairy; all sorts of dairy, evidently, so it’s easy to both love you as a holiday and also find you easy to make food for. I can see why people look forward to celebrating you. Continue reading →

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lemon almond cake. (flourless)

lemon almond cake.

Admittedly, this is not my best photo. Simple cakes get a raw deal in that they are so elegant and beautiful in real life, but often difficult (for me) to capture on film. I promise you, it is gorgeous in real life. 

In my quest to learn more about Jewish holidays and the foods associated with them, I committed myself to making something for each (major? I’m a non-Jewish person, so I don’t know how to classify these) holiday. Since I am new to this, all of my offerings have been after the actual holiday has occurred. First, there was the great hamantaschen experiment for Purim; I got so caught up in oil-based versus butter-based hamantaschen and homemade jam fillings that those didn’t show up until the week after Purim. Now, here we are at my contribution for Passover, which has come and gone, and evidently we’re just days away from the holiday which falls 7 weeks after Passover, so it’s safe to say that I’m tardy in posting this one too. Please forgive me: I’ve decided to expand my Jewish food exploration to two years in the hopes that next year I’ll be ahead of schedule. Continue reading →

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sableuse (french butter cake.)

sableuse (french butter cake.)

I posted so many things for National Library week last week; I thought I’d give you all a little breather to catch up. A week has passed, you’ve cleared out your Google Reader (Feedly?) by now, so I’ll resume my post-Easter 2013 food recap, since we still have the desserts to go.

It’s been a little while, but do you remember that yellow sunshine cake I made for the Easter festivities? That was a french butter cake called a “sableuse,” pronounced – so far as I can tell – “sableeeuuuussse.” You know you want to say it like that too, so don’t deny yourself that one tiny pleasure. The sableuse was a very different cake recipe than I’ve ever tried by the manner in which you put it together, so I thought it safe to go about it on a holiday where there would be another cake in place, were this one to fail. Thankfully, it didn’t fail, and what resulted was pretty magical.

I’ve never met a cake that’s this light in weight yet so dense and rich on the tongue. It’s almost impossible to experience, because cakes that are this rich generally have quite a bit of heft to them; you could have flung this one into the air like a Frisbee. Because of this, it’s a great warm weather cake; just throw some fresh whipped cream and berries alongside of it, and you have a lovely dessert that doesn’t seem overdone. It’s sunshine yellow due to a massive amount of egg yolks inside it, and comes out in much the way that a sturdy pound cake would, which means nothing will fall apart on you in the heat. Continue reading →

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classic chocolate bundt + chocolate honey glaze.

classic chocolate bundt + chocolate honey glaze.

So I just got finished with a luncheon event with Deb Perelman. Yes, that Deb Perelman. I say “with” because for a few ticks of the clock, I want to imply that I was her opening act.

*moment*

I wasn’t. Maybe someday, but today I just bought tickets like everyone else, lunched on three lovely offerings from her cookbook, and realized she would probably be the most fun ever to hang out with. This last bit is great news, because I have been invited to attend a meet and greet this evening with Deb Perelman of Smitten Kitchen fame. So we’re clear about which Deb Perelman we’re talking about, I wrote that out. Currently the thing which weighs heaviest on my mind is if I should wear the same thing as I did (thus upping the chances that she recognizes me) or if I should go for something different (thus making it seem like I have many outfits.) Needless to say, complete sentences aren’t coming easily to me at the moment. Forgiveness requested in advance, and in return, I’ll tell you all about Deb in my next post. I took so many notes too, between the eating and the happy tears.  Continue reading →

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apple pie layer cake.

apple pie layer cake: a tutorial

You know it, I know it, we all know it: we have discussed these stack-happy little Momofuku cakes before. I love making them, you love telling me how much work it would be to even attempt one of these. Is it work? Yes. But have I said that it’s not as hard as you may believe it is? Also, yes. Do you think I’m lying? Perhaps. So I decided for this cake, I would take you behind the scenes a little and show you exactly what goes in to making one of these things. Shall we? Continue reading →

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