Ok, I know, I know, it’s been way too long since my last post. But believe me, this recipe should (somewhat) make up for it and it’s just in time for your holiday parties, dinners, etc.! I came across this recipe from Martha Stewart a few years ago and love to make it for guests. Love or hate Martha, you’ve got to agree that it’s an ingenious idea to invert a cupcake and pour some ganache over it. It takes it from average, everyday cupcake to a beautiful, elegant individual dessert. Ok, well, you don’t have to agree that it’s ingenious, but I sure think it’s pretty cool. And it makes it look so much more complicated than it actually is.
I first made these cakes on a fall night a few years ago when Joseph, my sister, Jessica, and her future husband, Adam, were all meeting up at my parents’ house to watch a Redskins game. I think it was an important game. I don’t remember, I wasn’t all that interested. I had decided that I would pass at least part of the time by baking something for dessert and I had gotten Martha Stewart’s Baking Handbook recently and really wanted to try these. I asked my sister if it would be weird if I made a fancyish dessert when we were just watching the game (or at least some of us were) and having a simple dinner. She was thrilled and seemed to think the fancier the better. Her enthusiasm made more sense when she and Adam announced just before dessert that they were engaged! Continue reading
As much as I love pumpkiny foods, I’ve never really been a big fan of pumpkin pie. I guess it’s the texture (so mushy). But it such a classic Thanksgiving dessert that I figured I should make one. I was also inspired when I found this recipe when flipping through Joanne Chang’s new cookbook at the bookstore. I’m a big fan of Joanne Chang from her bakery, Flour Bakery and apparently this pie has gotten all kinds of accolades, so I figured, hey, why not? I went home and quickly found the recipe on the Food Network website.
The funny thing is that when I got in the car the day before Thanksgiving, there was a woman explaining a pumpkin pie recipe on the radio and I kept thinking, wow, that sounds exactly like the pie I made the night before. And indeed it was because it was Joanne Chang on the radio! It’s a little embarrassing how much I enjoyed listening to her on the radio. I’m so clueless when it comes to pop culture, so food people end up being my celebrities. Continue reading
I don’t know exactly how old I was (10ish?), but I still remember standing at the kitchen counter trying to roll out my pie dough and my grandmother guiding me through this process that was proving to be so much more complicated than I had thought it would be. I’ve made an apple pie every Thanksgiving since.
In fact, every Thanksgiving I made the exact same recipe, an apple pie loaded with spices from the 18th century in Recipes from the Raleigh Tavern Bake Shop. It’s a unique recipe (the only reason I have mace in my spice cabinet), and it’s good, but I got tired of making it. More than that, I got tired of making a lattice top pie (pretty though they are) and wanted to try a crumb pie. So last year I made a new recipe and I wish I could remember where I got it because it was the worst apple pie I’ve ever made and I want to be sure that I never make it again. It’s funny because none of my family members remember it being that bad, but when I cut into it, all I really got were some soggy apples swimming in their juices. I mean, it was edible, but it was definitely nothing to be proud of. Continue reading
The way food disappears at my office, you’d think that we don’t ever get fed. We had a Thanksgiving feast for lunch on Monday, with the office providing all the turkey and sides and employees supplying the desserts. There was so much food that I was sure this time people would be full and that there would be enough leftover to bring a slice home for Joseph, but I was sorely mistaken. I came back from a meeting and all that was left was a plate of crumbs.
Which isn’t in and of itself a testament to the quality of the cake because I have seen Easter candy that looked at least a couple years old put out at Halloween that was gone by the end of the day. If you need to get rid of food, just put it on out the table in the kitchen and it will be gone before you know it. However, enough people asked me for the recipe for me to feel confident that this was in fact a hit. The creamy, tangy, sweet frosting alone is worth it. Believe me, that’s a spoon you’ll be licking when you’re done mixing it together!
When a coworker’s going away dinner became Mexican-themed (all because another coworker said she was bringing tequila and no one could argue with margaritas), I figured I should make a tres leches cake. I had never made one before and a few people mentioned that they had heard they were difficult to make, though they had never tried it themselves. Let me assure you, it wasn’t hard at all and that’s a very good thing because you’re going to want to try this.