Tuesday, August 31
Wednesday, August 18
Yes, I know, but it had to be done. It was only a matter of time before I was compelled to make this recipe. F/V Northwestern, since you constantly need to fuel up after a long haul, you must have a huge supply of bacon on board. Maybe you want to try enjoying it in an entirely new way? I'm not a bacon consumer. Not because I don't love it (because I do) but it's just so blatantly unhealthy.
Wednesday, August 11
Yellow Cake with Chocolate Sour Cream Frosting
(adapted from the smitten kitchen)
*printer friendly Recipe*
4 cups plus 2 tablespoons cake flour (not self-rising)
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk, well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment and lightly flour the entire pans. *Note: I was worried that my cake pans were not deep enough (they should be at least 2 inches. Instead I made my layers in a 9-inch spring form pan and baked them one at a time. If you decide to use a spring form pan, be aware that the baking time may need to be increased by about 10-20 minutes. But, as my oven is a temperamental beast, be sure to check after the minimum time.*
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour. Well wrapped, the cakes can be refrigerated for 2 days.
Vanilla Simple Syrup (optional)
1/2 cup of sugar
1/4 cup of water
1/4 teaspoon of pure vanilla extract
In a small saucepan, combine all of the ingredients. Bring to a slow boil and stir until the sugar has dissolved completely. Using a pastry brush or the back of a spoon, brush/spread the syrup over the entire surface of both cake layers.
Strawberry Jam Layer
1/4 cup of strawberry jam (or whatever flavour your prefer.)
In a small sauce pan, and stirring constantly, bring the jam to a gentle boil. Remove from heat and while it's still warm, spread the jam over what will be your bottom cake layer.
Chocolate Sour Cream Frosting
15 ounces semisweet or bittersweet chocolate, chopped
2 1/4 cups sour cream, at room temperature
1/4 to 1/2 cup light corn syrup (I ended up only using 1/4 cup)
3/4 teaspoon vanilla extract
Combine the chocolate and espresso powder, if using, in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until the chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, stirring between each, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.
Whisk together the sour cream, 1/4 cup of the corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir quickly until the mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.
Let cool in the refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.
There will be plenty of frosting for the entire cake (including the middle) so throw caution to the wind while frosting the middle layer. Some of the warm jam will have sunk into the cake so just mix the chocolate frosting into what's left of the strawberry.
Makes one fabulous 9-inch layer cake
Tuesday, August 10
Saturday, August 7
It's amazing how something that's so simple to make can be so perfectly satisfying. For all the baking that I've done, this was my debut scone recipe. Why, you may ask? Because until these scones were pulled from the oven's warm embrace, I didn't know anyone else who was a fan of the crumbly little triangles. I was fearful that if I made a batch, I would end up eating all of them on my own (because I feel empathy towards under-appreciated food and will consume it so as not to hurt its tender disposition). This jaunty recipe, however, converted several self-described scone haters into lovers.