Tag Archives: love

Let them eat…

Title_Image_1Although I definitely have a complicated relationship with my own birthday, I am totally down with O.P.B. [YEAH YOU KNOW ME] For those of you who don’t appreciate the Naughty by Nature reference, I think we can all agree that the beauty of celebrating Other People’s Birthdays is that we are all able to partake in the merriment without the burden of the spotlight. (Unless you’re into that sort of thing, weirdos)

BirthdayCake_1

For my fellow introverts, I’m sure you appreciate the following:

  1. The sadistic enjoyment of watching the Birthday Boy/Girl’s comfort level plummet as he/she is obnoxiously sung to and clapped at before receiving a mediocre, but hopefully comped dessert. Usually in the form of: a) “Molten” Lava Cake (Chili’s), b) créme brulée (Upscale Chili’s), or c) ice cream scoop with candle (Japanese restaurant).
  2. Reveling in the continuity of your own youth while family members or co-workers around the water cooler repeatedly ask the Birthday Boy/Girl “So, HOW old are you NOW??”
  3. Cashing in on the comp’d lunch and cake at work while the Birthday Boy/Girl wishes they were a million other places.
  4. The Pay-it-Forward feeling when signing that “Hope all your wishes come true! XOXO” card.

Cheesecake

Ultimately, we get to sing off-key, stay “x” years young, eat cake, and revel in the celebrations at the expense of the celebratee. Bystanders’ win. Of course we don’t get presents or anything, which kind of rock, but cake! We get cake!

BirthdayCake_2

And on that note, a chocolate cake and a cheesecake: 

Fudgy Chocolate Cake:
(Adapted from Emandal Farm Celebration cookbook)

Cake:
1.5 C sugar
1.25 C Flour
.75 C unsweetened cocoa powder
1.5 tsp baking powder
1.5 tsp salt
1 C buttermilk
3 eggs
2.5 tsp vanilla
6 tsp butter
1 C hot coffee

Filling:
.75 C half and half
dash of salt
2/3 C sugar
.25 C butter
1 egg
1tsp vanilla
1 1/3 unsweetened coconut
.5 C walnuts or pecans (chopped)

Preheat oven to 325 degrees. Grease and flour 3 8″ round cake pans.

In a large bowl, combine sugar, flour, cocoa, baking powder and salt. Whisk buttermilk, eggs and vanilla in a separate bowl. Melt butter in the hot coffee in another small bowl.

Beat half of the buttermilk mixture into the dry ingredients. Beat in half of the coffee mixture. Scrape the batter down the sides of the bowl. Beat in the remaining buttermilk and coffee mixtures.

Evenly pour batter into the prepared pans and bake for 25-30 mins, or until the cakes spring back when lightly pressed. Allow to cool in the pans for 10 mins. Cool completely (or freeze) before frosting.

To make filling, combine all ingredients (except vanilla, coconut and walnuts) in a small saucepan over medium-high heat until thick and bubbly – about 12 mins. Cool lightly and add the rest of the ingredients. Let cool completely before spreading on cake.

Cheesecake
Courtesy of the Miette Cookbook. Buy it- you’ll thank me later. (Thanks Sam!!)

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Holiday Foreplay

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Pumpkin is the foreplay to the holiday season. This time of year, we are bombarded with pumpkin flavored everything, and for good measure- that shit is bomb. When you see that pumpkin latte at starbucks, you know it’s only a few days until you’ll start making those christmas (or Hanukah, kwanza??) lists and checking them twice. I’ve personally been amping up my pumpkin intake through my breakfasts (a little pumpkin in your oatmeal or green smoothie goes a long way), and of course dessert!

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This recipe is a take on pumpkin pie, and adapted from a recipe I found on a blog en Español (thank you google translate), which made for an interesting baking adventure. The crust is baked a bit beforehand, which browns the butter and makes a deliciously nutty base to a thick, rich pumpkin cheesecake-like bar. It’s really simple and only calls on a few ingredients. Pumpkin needs less than a bit of cinnamon and sweetness to take center stage.

Happy holidays y’all!

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Pumpkin Pie Bars

Adapted from here

Ingredients for the crust:

.5 C + 1 TBS butter, at room temperature
.5 C brown sugar
3/4 C flour
1/4 C + 1 TBS oats

Ingredients for the cake:

2 eggs
½ C + 3 TBS sugar
1.5 C (400 g) pumpkin puree
1.25 C (350 ml) sweetened condensed milk
½ TBS salt
1 TBS cinnamon
½ TBS ground ginger

Make the crust: In a medium bowl, beat butter brown sugar. Add flour and rolled oats gradually. Line an 8 x 8 baking pan with tin foil. Dump the crust mixture into the pan and pat down to condense. Bake at 350F degrees for 15 minutes. Remove from the oven.

In a large bowl whisk the eggs with the sugar. Add the pumpkin puree, condensed milk, salt, cinnamon and ginger. Pour the mixture over the base and bake at 350F degrees for 45-50 minutes or until a toothpick inserted wood comes out clean (if it tends to brown too much, cover with foil ). Chill in the refrigerator overnight (or at least 4 hours, to desired consistency).