Blueberry Birthday Cake

 

 

Holy life change Batman!

Wanna hear what’s been going on?

• Graduated with a Master’s
• Started working full time hours
• Moved home briefly
• Boyfriend returned home
• Moved to a new city
• Got my first SALARY and job title!

No biggie.

OH and my computer was broken for like THREE weeks!!!

The combination of switching to the “real world”, moving to a new place (and kitchen…hugeeee kitchen with a GAS STOVE!!), and it being stupid summer hot in the apt has severely limited the bakeage going on in my life.

Never fear, a birthday has once again struck the scene!

My darlin boyfriend has retuned home and obviousllllyyy I wasn’t' going to let the heat and all of my other excuses prevent me from birthday caking!

Summer is a special place in Massachusetts. We’re not California. We don’t cheat and get spoiled with delicious local produce all year round (jerks). So when things are in season, you horde them…enjoy them.

Therefore I chose to make this delicious berry cake!

It’s a vanilla butter cake with blueberries baked INSIDE (um giant blueberry muffin cake?) with a – get this – lemon whipped cream, cream cheese frosting, and of course, decorated with more berries.

 

The cake originally comes from Joy the Baker (sensing a theme?), but I upped the berries in the cake and chose a different frosting, and most likely didn’t measure as accurately. I’m sure you could use whatever berries are in season around you, or even something like peaches, although I would be careful how much water your fruit would add to the cake (either macerate the fruit or try adapting with more flour)

Big Berry Birthday Cake

(or giant blueberry muffin cake) 

from Joy the Baker

2 sticks unsalted butter, softened to room temperature

1 3/4 cups granulated sugar

4 large eggs

1 cup milk (the higher the fat, the more delicious)

1 Tablespoon vanilla extract

1/2 vanilla bean, seeds scraped out ( I didn’t use this but it would be SO good)

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 Pint blueberries plus more berries of any type to decorate wtih

Preheat oven to 350 degrees F.  Butter and flour two 8-inch round baking pans WELL and set aside.  DO THIS! Otherwise your muffin-like cake will end up sticking to the pan and you will break it trying to get it out and then you will glue it back together with frosting and then it will break and fall into your boyfriends lap when he is sitting on your very slanted porch. (don’t worry…he caught it and ate it)

Cream the butter and sugar on medium speed for 3 to 5 minutes or until light and fluffy.  Add the eggs, one at a time, beating for one minute after each addition.  

In a small bowl whisk together flour baking powder and salt.  

In a separate small bowl combine the milk, vanilla extract and vanilla seeds (if using).  

Alternate adding the flour mixture and the milk mixture in three batches, starting and ending with the flour.  When the batter is just combined, shut off the mixture and thoroughly incorporate the dough with a rubber spatula. the batter should be this awesome fluffy light texture. DON’T beat it too much. Carefully add in roughly a pint or less (I used about a big handful under) of blueberries, and barely mix in.

Divide the batter between the two pans.

Bake for 35 to 40 minutes, or until a pale golden color, and a skewer inserted in the center of the cake comes out clean.  

Let the cakes cool in the pan for 15 minutes, and continue on a wire rack.  Frost and berry only when cakes are completely cool.  

Lemon-Whipped Cream-Cream Cheese Frosting

1 lemon zested and juiced

1 Pint of whipping or heavy cream

8 oz of cream cheese

1 Tbs of sugar

1 splash of vanilla extract

pinch of salt

In a chilled bowl, beat together all ingredients except for the heavy cream. Once everything is nicely mixed, beat in the cream until stiff (but not too stiff!) peaks form. Chill until ready to frost. (isn’t whipped cream easy?)

To assemble the cake, cut berries (if using something like strawberries to decorate) into pretty slices. Frost bottom layer and cover with berries of choice. Stack top cake layer and cover with remaining frosting. Decorate with berries. Impress everyone with deliciousness!

 

So good! It was summery and wonderful.

Happy birthday Sam!

-Leah

Pyrex Bread Pudding

Leah moved out a little over two weeks ago, and it is 2 more til we move back in together (Miss you, Leah!) When she was moving out, she asked me if I wanted her to leave any baking supplies. I furiously shook my head, mentioned something about not wanting the responsibility of any subletters damaging or breaking anything, and spouted off a line about probably not baking much anyway. Of course the next day was spent kicking myself for having had turned down the offer to hold on to: a muffin tin, cake pans, cooling rack, casserole dish, cookie sheet, loaf pan, measuring cups, etc.

Because I logistically could not bake anything, I had the overwhelming desire to do it. I frantically looked around for ANYTHING I could bake in. After contemplating some ceramic bowls (I don't recommend using them unless specifically oven proof - the glaze could melt and release dangerous chemicals into your food, not to mention it would heat very irregularly) I spotted the pyrex measuring cup. It is made from the same stuff as the baking dish, right? I did some research and decided to go for it. The beauty happens to be a 4 cup measuring cup, and I HIGHLY suggest getting one if you don't already have one.
I had made a few large boules of wheat bread a few days before and found my last one stale and hard as a rock. Instead of carrying it around as a weapon I decided to salvage it by making some bread pudding.

The following recipe is a basic one adapted from epicurious that can be dressed up in a ton of ways. It makes 5-6 servings.

4 Cups of stale bread (pretty much anything will work, you can even toast it a bit)
4 Tablespoons unsalted butter (1/2 stick) melted
3/4 Cup white sugar
3 Eggs
2 Cups milk
2 Tablespoons vanilla extract (I didn't have any, so I used amaretto again)
1 Teaspoon cinnamon
1/4 Teaspoon nutmeg

Grease/butter a small casserole dish (in my case it was the pyrex measuring cup) and preheat the oven to 350 F. Saw the bread into bite sized pieces. If your bread is as stale as mine was, you may need a real saw... In a bowl combine the butter, sugar, eggs, milk, vanilla extract, cinnamon and nutmeg. Lay the bread in the dish and pour your mixture over the top, making sure to get the bread nice and saturated. Stir if you need to ensure it is all soaked. Bake for 40 min and serve hot or cold.




















The pudding can be made more custard-y by adding additional eggs. You can also add in things like raisins or other dried fruit, nuts, chocolate chips, etc. I kept mine pretty simple and polished it all off in 2 days...

So much for not baking!
~Kai

Oh My God, We’re Back Again (Cinnamon Sugar Pull-Apart Bread)

 

Which brings me to two points.

First. Um the Backstreet Boys are actually back? That’s like…wrong. I loved them-when I was thirteen!! As in, they are OLD. I’m not sure how I feel about this

Second, I definitely started this recipe a few days ago, yelling at Kai for never being present EVER on this blog. BUT he surprised me by posting!

Kai-Can we vow to post more? I vow to post more.

Readers-You should vow to comment more!

Now that we’re all vowed up. Let’s bake.

Cinnamon sugar pull-apart bread

Magic bread.

It’s a sweet  yeast doughy bread that is slathered with  browned butter and cinnamon and sugar.

The dough is then cut into long strips and stacked up, and cut again into squares. Then the stacks are stuffed into a loaf pan where it chills out and grows (ugh waiting sucks).

Then after 30 minutes of baking, this warm, soft, cinnamon sugar wonderland is released from the oven. Your house will smell good, your dog will smell good, even your dirty laundry may smell good.

 

Swimsuit season? Er…sorry, that one may need to wait a bit longer (especially with Kai over there posting Guinness cupcakes)

But this bread is warm, sugary-buttery-reminds me of cinnamon toast mornings good! It’s pull it apart (duh) and shove happiness into your mouth good. It’s roommate clean your damn dishes before I chuck them at you, but first have some bread  good. It’s boyfriend- I’m so sorry for doing whatever that stupid thing was that I did, here have some delicious bread and forget everything good

Swimsuit? psh.

Does your swimsuit hold you at night and solve all of your problems? …Neither does this bread, but it will make you forget about your troubles for a few minutes.

Cinnamon Sugar Pull-Apart Bread

Makes: one 9x5x3-inch loaf

Recipe adapted from Joy the baker (go check it out…she takes much better pictures than I do)

Dough:

· 2 3/4 cups plus 2 tablespoons all-purpose flour

· 1/4 cup granulated sugar

· 2 1/4 teaspoons (1 envelope) active dry yeast

· 1/2 teaspoon salt

· 2 ounces unsalted butter

· 1/3 cup whole milk

· 1/4 cup water

· 2 large eggs, at room temperature

· 1 teaspoon pure vanilla extract

 Filling:

· 1 cup granulated sugar

· 2 teaspoons ground cinnamon

· 1/2 teaspoon fresh ground nutmeg

· 2 ounces unsalted butter, melted until browned

In a large mixing bowl mix  2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two

Pour the milk mixture into the dry ingredients and stir.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter, STIRRING FREQUENTLY until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.

Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You’ll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.

Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.

Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board. EAT

 

So good. Maybe I’ll start writing about all the light summery things I make too…

Eh.

Happy baking!

Leah

Spring Awakening

*yawn * Is it spring already? Wait, what? It’s almost summer?!!!!

Well, it seems I’ve fallen out of deep hibernation into the oppressive heat of late spring. I apologize for the delayed postings - though I do have some great news! Leah and I have officially finished our masters programs and are now sporting two fine degrees each from Clark University! Well… perhaps that wasn’t particularly exciting news to you, but for us it means moving to Somerville with our close friend and trying to make it in this terrifying challenging job market. While this means goodbye to the ease of college living, it also means hello to a disposable income! Err… after living costs and student loans, perhaps not quite so disposable.

To celebrate my first post in a while (read months), I decided I had to put forth something a little more flashy that would inspire a few ooohhs and aaahhhs. Thus, I present to you Guinness drunkcakes, I mean cupcakes.

The recipe came to me by strong recommendation of one of our loyal readers (you know who you are). It is a chocolate cupcake with Guinness, topped with a Bailey’s butter cream frosting. True bliss. The beauty of it is that not only do you get to impress friends and loved ones with the subtle tastes of Guinness and Bailey’s in a decadent chocolate pillow of goodness, but you also get to drink while you do it. There’s nothing to lose but your waist line, so what are you waiting for?

The recipe requires some unconventional ingredients so be prepared (idiotically, half way through step 1 I realized I was completely out of cocoa powder and had to run to the store). All in all it should also make approximately 24 cupcakes, though I apparently listened carefully in Sunday school and was able to perform a fish and loaves stunt and had enough to make at least 27. Be prepared to eat your way through the rest of the batter (I guess you could always just bake a few more, but who has ever resisted delicious chocolate batter from fear of salmonella? Not me!)

2 Cups all-purpose flour

1 ½ Teaspoons baking soda

¾ Teaspoon salt

½ Cup neutral oil (sunflower, safflower, canola, etc.)

1 Cup butter

1 Cup Guinness

¾ Cup cocoa powder

2 Cups sugar

2/3 Cup sour cream

2 Eggs

1 Teaspoon vanilla extract (or if you are improvising like me, Amaretto)

2 Tablespoons Bailey’s

3 Cups confectioner’s sugar

Heat ½ cup of butter (1 stick) in a skillet w/ the Guinness. Make sure the butter is well melted and the Guinness ends up non-carbonated. Remove from heat and add in the oil and cocoa powder once cooled a little.

Heat oven to 350F and put cupcake liners in your tin (or if you are like me and think having

those are too easy, grease and cocoa powder your tin).

Sift together (or just toss) the flour, salt and baking powder. Then, in a separate bowl, beat together the sour cream and eggs. Add in the vanilla extract/amaretto and

beat in the sugar.

Once the Guinness mixture has cooled till just warm, beat in. Mix in flour mixture until just combined.

Fill each spot ¾ full and bake for about 17 min, rotating once in the middle.

Cool completely when a toothpick comes out clean.

Beat together the last ½ cup (stick) of butter, which should be at room temperature, with the sugar and Bailey’s. Slather copious amounts onto each cupcake, then enjoy.

Follow up with more Guinness.

With any luck more posts will come over the next few days, though I make no promises. Perhaps in the next post I might share some of my rather unique attempts at creative/innovative baking!

Bottoms up!

~Kai

Whole Wheat Lemon Buttermilk Pancakes

 

I like pancakes.

I REALLY like pancakes.

I get pancake cravings while others are getting chocolate cravings

But I am no pancake expert. Actually, last semester I had the luxury of a boyfriend who makes really awesome pancakes, but he left me ( not like that! He’s in Guatemala), so now I need to fend in the pancake world for myself.

But it’s ok. I’m having fun, and I’m totally getting better at making delicious whole grain pancakes.

Ok, you may be thinking what’s so hard about making pancakes?? But I want fluffy and light and packed full of random grain pancakes! And that is not always easy…or I suck at making pancakes (Sam come home and make me pancakes!)

Anyways, I’ve been making a decent number of pancakes, and this one came out blog post worthy!

So  here we go: Whole Wheat Lemon Buttermilk Pancakes

My roommates description of the lemon flavor in these was “it takes like a glass of water with lemon in it”

…basically I think he means there was a slight refreshing lemon taste to these, which was true. The lemon was a delicious side note. Plus, I think adding lemon helps to increase the reaction between the acid and the baking soda (therefore more fluffyness!!)

 

mmm I want them!

Ingredients (This is half a recipe-it made about 12 small pancakes)

• 3/4 cups whole wheat flour
• 1/4 cup oat flour (or some other fun flour, or just all purpose flour)
• 1/4 cup wheat bran or wheat germ
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon sugar
• 1 1/4 cups buttermilk
• 1 eggs
• 1 1/2 teaspoon lemon zest
• 1 1/2 teaspoon fresh lemon juice

In a small bowl, rub the lemon zest into the sugar until fragrant. Sift together the flour, wheat bran, baking powder, baking soda and the lemon infused sugar into a large bowl. In a separate bowl, whisk together the eggs, buttermilk and lemon juice. Pour the wet ingredients into the dry ingredients and whisk together just until there are no more lumps.

 

Melt  some butter in the pan. Pour out enough batter to make a small or medium sized pancake and watch until bubbles form in the batter. Then gently flip the pancake and allow to brown on the other side for about 2 more minutes.

 

These were good, and I think you should make them on Saturday (duhhhh that’s why I posted about them). They were fluffy and delicious and excellent stacked with banana and yogurt (you should also try that because not only does it taste good, you get a crazy high stack of pancakes).