Author: Rachel Sally

by Rachel Sally

Gadzooks!

IMG_3008

Hello! Welcome to my first post on my “new” blog!

IMG_3017

I’ve spent a bunch of time designing this new website- what do y’all think?

I think it’s pretty shmancy, and I’m glad to have my own domain!

You can still access any/all of my posts (yes, even the really old embarrassing ones, though the formatting of those is a bit wonky- it didn’t transfer smoothly) and you can search for any items/ click through the tag cloud down at the bottom of the page.

Things should be quicker and less difficult, and hopefully prettier around here!

IMG_3003

Not much else will change- I’m still going to be posting about yummy treats like these cupcakes.

These little guys make use of something that most people are drowning in this time of year- zucchini!

Instead of baking it into a bread, I made tender little cupcakes.   Zucchini bread tends to be dense, which doesn’t translate well into cakes.

Luckily, these are soft and light, with a tight crumb and slightly crispy exterior.

I topped them with a fluffy lime cream frosting, made with mascarpone cheese.

The recipe is quite easy- it’s a two bowl, no mixer, 10 minute prep kind of cake.

In addition, it only makes 6 perfect little cakes!  Lovely when you don’t want an army of cupcakes to decorate, or you need a quick, sweet fix.

Enjoy, and, again, welcome to the new site!

IMG_3006

Zucchini Cupcakes with Lime Cream frosting

makes 6

for the cupcakes:

adapted from Chow

ingredients:

1/2 cup plus 2 tablespoons AP flour

2 tablespoons cornstarch

1/4 teaspoon plus 1/8 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 egg

1/4 cup packed brown sugar

1/4 cup sugar

1/4 cup vegetable oil

1 teaspoon vanilla extract

3.5 ounces zucchini (about 1 small/medium squash), grated on a box grater (scant 1 cup grated)

directions:

Preheat oven to 350 degrees F.

Line 6 muffin tins with papers, or grease and flour them.

Whisk the flour, cornstarch, salt, baking powder, and baking soda together.

In another bowl, whisk the oil, egg, sugars, and vanilla together.

Whisk the two mixtures together, then whisk or fold in the zucchini.

Portion the batter out into your muffin tins and bake for 16-18 minutes, until a toothpick comes out clean.

Allow to cool before frosting.

for the lime cream frosting:

ingredients:

6 tablespoons butter, softened

6 tablespoons mascarpone cheese (you can substitute cream cheese here)

zest of one lime

juice of 1/2 a lime

1/3 cup nonfat milk powder

1 2/3 cup powdered sugar

directions:

Beat the mascarpone and butter together until fluffy.

Add in the lime zest and juice and mix until combined.

Add in the milk powder and powdered sugar slowly, while beating.

Continue to beat until frosting is fluffy.

Use immediately or refrigerate for up to 1 day.

by Rachel Sally

Charred

 To be honest, more than charred, I’m fried.
 
I’m dragging my feet, so much so that the edges of my toes are burned and my shoes have holes in them.
Or, they would, if I were wearing shoes.  The past two days, it has been scorchingly hot.
Like, dash-reads-100-degrees hot.  
Like, yes-absolutely-let’s-go-to-the-grocery-store-it-has-AC hot.
Like, why-the-f@&#-did-I-turn-on-the-oven hot.
 
It’s cooled down, now.
This morning/midday was Sahara desert-esque (right when I was making ratatouille AND savoiardi like wat why me), but this afternoon and evening…
Well, holy monsoon Batman!!
All that rain practically sizzled off of the sidewalks, but eventually drowned out the heat.
I mean, phew, cause I’ve started cooking with apples and pears already, and there’s no turning back.
I just ain’t got time for no more summer, let me tell you.
Ah, yes.  What am I dragging my feet for, you say?
Well, I have 9 8 more days left here in Ith, and I haven’t started packing!!
I have shit to do, guys!  And I can’t bring myself to do it.
It’s just like, ugh, it’s so hot and like I don’t really want to think about like organization and fitting my closet into my dorm room, let alone my kitchen.
Those are the two largest entities in my house.
 
Because, yes! 
Surprise (or, rather, less than a surprise) surprise, this blog is not stopping here.
I’ll have access to a kitchen…
Which means baking and blogging and sugar and butter and flour.
Comin’ at yo face.
In turn, this means that I have to make a packing list for normal living things- linens, clothing, cosmetics, decor, etc., but also for kitchen supplies.
I can’t bear to think of the beloved appliances I’ll have to leave behind.
Examples: my ice cream behemoth machine
my pro WOLF convection oven
my big food processor
my stand blender
copper pots, wok, little pots, little saucepans, omelette pan, panini pan, roasting pan, all MY PANS
random prop materials- china, silverware, fabrics, wooden pieces, marble, much of my mason jar collection
… Pour one out for da homiez.  Seriously.
On a less dour note, this is a lovely little charlotte that I’m sharing today.
Get it?!?!?! Charlotte- charred
…
No? Damn, and I thought I was being a clever little monkey. (Insert that cute emoji here, you know the one, the little monkey with its little hands over its mouth.)
A charlotte is a molded cake, usually with savoiardi, or ladyfingers, around the outside.
(There are a few variations on what is on the exterior.)  
Where the imagination and difference comes in is the interior.
You could make a charlotte with literally any flavor or idea.
I chose tiramisù, because ladyfingers. 
And because I had never made tiramisù before.
It’s incredibly simple- just 3 components to the dish- savoiardi, coffee/liqueur to soak, and a cream/zabaglione/mascarpone mixture to add richness.
So simple, in fact, that I undertook to make my own ladyfingers, which may seem imposing, but are, in actuality, very simple.
This is a cookie that’s been around for 600 or so years.  How hard can it be?  Fo’ realz. 
 
On the inside is a classic tiramisù, except that I used whiskey, which is, erm… not traditional.
But to hell with it.  Use whatever liqueur tickles your fancy.
The ladyfingers are sponge cake’s sister, just piped out.
They’re layered with coffee/whiskey/vanilla (can I have that as my morning pick-me-up?!) and a deeeeelicious mascarpone/heavy cream/zabaglione mixture (wait no I want that…), topped with a mountain of raspberries, then chilled until set.
 
Wrap a ribbon around the whole shebang and give it to someone as a present!
HA just kidding.  
Untie the ribbon, cut yourself a fat wedge, watch the raspberries tumble out like so many ruby jewels, and MANGIA! 

Tiramisù Charlotte
makes 1 6×3 inch cake
note: brew some strong coffee before starting, then allow it to cool.  If you are making ladyfingers, make those right after the coffee and let them cool as well.  You can always use store-bought.
for the savoiardi (ladyfingers):
makes 1 1/2 sheet pans of 4×1 inch savoiardi
ingredients:
3.5 egg yolks (1/2 yolk is approximately 1 1/2 teaspoons, or 0.3 ounce)
3 tablespoons sugar
3.5 egg whites (1/2 white is approximately 1 tablespoon, or 0.5 ounce)
pinch cream of tartar
4 tablespoons plus 1 1/2 teaspoons sugar
3/4 cup cake flour
directions:
Preheat oven to 350 degrees F.
Draw out 4×1 inch grids on two sheets of parchment paper; place them on two sheet pans, pencil or pen side down.
Have a pastry bag fitted with a 1 inch tip at the ready.
Place the egg yolks in a bowl with 3 tablespoons of sugar.
Place the egg whites in the bowl of a stand mixer with the cream of tartar.
Whip the egg yolks briskly (or with a hand mixer) until they become pale, thick, and double in size.
Meanwhile, whip the egg whites, slowly streaming in 4 tablespoons plus 1 1/2 teaspoons sugar once they begin to foam.  
Beat the egg whites until they hold stiff peaks.
Sift the cake flour over the egg yolks, but don’t mix in, then fold the egg whites into the egg yolk/flour until homogenous; be careful not to overmix.
Place into pastry bag and pipe out finger shapes, approximately 4×1 inch tall/wide.  (They will touch each other during baking.)
Bake for 8-10 minutes, until they are golden and puffy but not particularly hard. (They should not feel raw or look runny, but should still be slightly spongy to the touch.)
Remove from oven and allow to cool completely.

for the mascarpone cream:
adapted from Chef Dennis via Bake and Bait
ingredients:
3 egg yolks
3 tablespoons sugar
1/2 cup plus 2 tablespoons mascarpone
scant cup heavy cream
directions:
Whisk yolks and sugar together very well; place in a small pot over low heat and cook until sugar is completely dissolved.
Remove from heat, pour into a different bowl, and whip until thick and about doubled in size.
Whisk in mascarpone.
In a separate bowl, whip the heavy cream to stiff peaks, then fold it into the zabaglione/mascarpone mixture.
Set in fridge until ready to use (but not for too long; an hour at most before you should use it).

to assemble:
ingredients:
1/4 cup coffee, cold but strong
1 tablespoon liqueur (Marsala, Kahlua, etc.  Go nuts.)
1 teaspoon vanilla extract
cocoa powder, for dusting
1 pint of raspberries, optional
mascarpone cream, recipe above
ladyfingers (about 30 small ones, less if you have larger), either store bought or homemade, recipe above
directions:
Line a 6×3 inch pan with ladyfingers standing upright.
Place a cake board in the bottom, then place as many ladyfingers as can fit along the bottom, using torn pieces to fill in gaps.
Stir the coffee, liqueur, and vanilla together.
Using a pastry brush, lightly brush the coffee mixture over the ladyfingers- they should absorb it, but do not add so much that they are soaked.  
Smooth 1/3 of the cream mixture onto the soaked ladyfingers.
Layer more ladyfingers over the cream mixture, brush with coffee, and layer with cream.
Repeat layering once more.
Dust the top of the tiramisu with cocoa powder, and top with raspberries, if desired.
Refrigerate for at least 1 1/2 hours before unmolding.
Tie a ribbon around the outside for clean presentation.
Enjoy!

by Rachel Sally

MTL

I’m posting this from the internet void… Spooky, huh?
Well, actually, I am just in Montreal, for the weekend.
(It’s still my summer, ok?  I can do what I want on a whim.  Labor Day be damned.)
But I didn’t want to leave you guys with that last post, which didn’t even have a recipe (the nerve!) for the next few days or so.
Thus, I am here.  Sort of.  Here in spirit.
I love writing posts ahead of time and then scheduling them.
I usually forget about them… but then, when I come back to blogger, it’s like I gave myself a gift!
Surprise!!!
The Blog Fairy came and left you a nice little Post Present!
I’m going to do another (shorter) link-peppered post.
Similar to this one, but more rushed and with fewer links.
Sounds great, right?  Let’s get into it then!
 
I’ve just started reading A Game of Thrones by George R.R. Martin.
(The books are gigantic.  Holy mackerel!)
Obviously, I’ve watched all the seasons of the HBO show, which I am completely obsessed with (currently rewatching season 2), but now I’m getting into the books.
Mostly because I’m impatient and greedy, and waiting until next year to find out what happens next will literally kill me.
 
Speaking of literally, they augmented the definition in Merriam-Webster.
Now, literally means literally, as well as virtually.
Which doesn’t make much sense, but whatever.
I have listened to this poem about OCD around 50 times.  
No, I’m not joking.  It moves me.  I cry every other time.  It’s haunting.
 
Have you heard this remake of Miley’s song?  
It makes me actually like the darn song, and not be afraid to admit it.
Soooo good.  On repeat.
 
How about this parody of Robin Thicke’s Blurred Lines video?
I’m literally dead from laughing and smiling so hard.
Go, girls!
 
I’ve lost/misplaced one of my camera lenses.
I’m worried I did something like Heather did!
(How crazy is it that that post is from 3 years ago?!  I remember when she first posted that…  Yes, I have stalked her blog for that long.)
Speaking of SprinkleBakes, did you see these cookies?
OHMAGAH.
This tart was inspired by the 8-inch cast iron pan I found at an antique store the other day.
Up in the attic, they had hundreds of antique cast iron pans.  
Since I’m wistful that I don’t have a cast iron pan handed down for generations (I don’t even get a wok.  Like, come on.), I of course snatched one up.
It didn’t need much seasoning; I cleaned it with a little bit of vinegar/water, then rubbed it with coconut oil and set it in a hot oven briefly.
I then recoated it in more coconut oil, and made this crostata/tart/galette.
 
It’s a buttery shell filled with sweet-tart Italian prune plums, which I topped with lemon thyme infused sugar.
It’s divine still-warm (or reheated), topped with a fat dollop of unsweetened whipped cream.
Italian Prune Plum Galette
ingredients:
1 pound Italian prune plums, halved and pitted
3 tablespoons sugar
1 cup flour
8 tablespoons butter
2 tablespoons sugar
big pinch salt
1/4 cup buttermilk
directions:
Cube the butter into tiny pieces.
Toss with the flour, sugar, and salt, and then smash all the little cubes with your fingers, kneading and tossing all the while.
Once they are the size of peas and smaller, switch to stirring with a wooden spoon.
Add in the buttermilk and stir until dough comes together.
Turn it out onto a floured surface and knead once or twice.
Refrigerate until ready to use.
Preheat oven to 375 degrees F.
Grease an 8-inch pan, or prepare a sheet pan with parchment.
Roll out the dough and place it in the pan.
Arrange the plums on top, and sprinkle them with 3 tablespoons sugar.
Fold the dough over the plums, and bake until golden and bubbling, about 45 minutes in a cast-iron pan.
Enjoy while warm!
by Rachel Sally

Round Two!

Deco rolls are going to be a problem.
I can feel it in my bones.
Why was I allowed to fall down this rabbit hole of adorable cakes?
WHO LET THIS HAPPEN?
I am going to blame everyone except myself (as per usual) because I am head over heels for these stupid cakes.
They’re just so cuteeeeeeeee I mean look at them all rolled up and pretty and full of fruits and cream.
Ugh.
So, um, yes.  Here is my second deco cake roll.
I was not wholly pleased
but then again
when am I ever wholly pleased.
Never, that’s when.
As you can see, the stripes are kind of wonky.
Okay, very wonky.  The white is vanilla bean and the green is matcha.
I made Junko’s sponge cake batter, divided it in two, added vanilla bean to one and matcha powder to the other, then attempted to pipe them out into stripes.
It worked to some extent, but all the mixing and folding combined with the pressure of piping deflated my batter slightly (sponge cakes rely only on natural inflation from the whipping of the eggs, not chemical leaveners), which resulted in a thinner cake.
I filled it with Junko’s filling of choice, softly whipped cream and fruits- I chose strawberry and mango.
Overall, I loved the flavor and, of course, the texture.
Light and fluffy sponge cakes call out to me unlike any others.
I just wish it were neater, cleaner, more perfect.
In fact, I have a third deco roll in the works.
Lord have mercy.
Click here for my version of the recipe.
by Rachel Sally

Corny

This is an end-of-summer hurrah.
Here’s the sad part: I don’t really feel like writing this post right now.
And I didn’t feel like writing it yesterday
 
or the day before.
Today was Labor Day; I should be gushing about how wonderful summer was and how much I’m looking forward to the fall (my favorite season, duh. Fall baby.)
but
but but
I’m not ready.  I’m so completely and utterly not ready for fall to come sweeping through on a breeze as sharp and cold as the edge of a knife.
Two weeks ago, I was beyond ready.  I could barely wait.
I was on the edge of my seat, excited for cool weather and college (?!) and even the infinite and damned pumpkin recipes.
So, as I write this post, this technically last summer post, why am I so apprehensive and even anxious?
Lord only knows.  
Something inside me has switched and is now tugging me backwards through time, rewinding through the heat and the rain and the thick humidity, rather than pulling me forwards into the chill.
As the time of my departure looms large, I find myself clinging to my friends who live here in town, clinging to my town itself.
Who knew it would be so hard to say goodbye to your safe haven, your happy place, your home?
(Other than everyone…)
See, and here is exactly why I didn’t want to write this post.
Now, I am in tears.
And I don’t want to tell you about this awesome ice cream.
I just want to sit and cry and listen to my sad music playlist and whine and reminisce.
I want a hot cup of tea and a pair of comforting arms to snuggle into.
I. Am. Not. Ready.
Hell, I don’t even want to be ready.
*sigh*
But, I have a job to do here on this sweet-filled blog. So:
This ice cream is awesome.  
This is the second time I’ve made it, which is very rare.
It’s a caramel corn ice cream, loaded with goodies.
 
A creamy custard base is steeped with sweet corn cobs and kernels, fortified with a million egg yolks, and churned until thick and soft.
It’s layered with a soft, smooth caramel laced with whiskey, and crumbled corn cookies, which are summer and sun in a single buttery bite, and which come from the great Christina Tosi.
If you wanna get real naughty, you take a big scoop of this ice cream and sandwich it between two leftover corn cookies.
And then you eat it and think about summer.
Because, I’m telling you, there’s no way you can eat this ice cream
 
and not think
about summer.
Caramel Corn Ice Cream
 
for the corn custard:
ingredients:
2 cups heavy cream
1/2 cup milk
2 ears of corn, shucked and kernels taken off, cobs reserved
9 egg yolks
7 tablespoons sugar
directions:
Place heavy cream and milk in a deep pot with the kernels and cobs of the corn.
Bring to a boil, then reduce to a simmer.  
Allow to simmer for 15 minutes, then turn off the heat and let cool for at least 45 minutes.
Strain the milk mixture, discard the steeped corn. (Scrape the sides of the cobs to make sure you get all the milk out.)
Whisking vigorously, or blending with an immersion blender, add in the egg yolks and sugar.
Return to the pot and cook over medium heat, whisking constantly, until thickened enough to coat the back of a spoon.
Remove from heat and blend, in a regular blender canister or with an immersion blender.
Allow to cool completely (overnight in a fridge is ideal).
 
for the whiskey caramel:
ingredients:
3/4 cup sugar
big pinch kosher salt
1 tablespoon corn syrup
1/2 cup heavy cream
1 tablespoon whiskey
directions:
Place the sugar, salt, and corn syrup in a heavy bottomed and deep pan.
Heat over medium heat until sugar caramelizes and turns deep amber, about 7 minutes.
Meanwhile, whisk the heavy cream and whiskey together.
Once the caramel reaches a suitable color, remove from heat and immediately pour in cream/whiskey mixture, whisking constantly.
Mixture will steam, foam, and erupt; be careful and wear an oven mitt.
If the mixture seizes, simply return it to a low heat and continue to whisk until the caramel dissolves and becomes smooth and grit-free.
Allow to cool completely.
 
to assemble:
1 batch corn custard, recipe above
1 batch whiskey caramel, recipe above, warmed for 20 seconds in a microwave or until pourable but not very hot

4 corn cookies, chopped roughly
directions:
Churn custard according to your ice cream maker’s directions.
Once churned, layer 1/3 of the ice cream into a loaf pan or other freezer-safe container.
Sprinkle 1/2 of the chopped corn cookies onto the ice cream, then drizzle the caramel over.
Layer in the same manner once more.
Finally, top everything off with the final third of the ice cream, then place in a freezer to set for at least 2 hours before using.
You may need to let the ice cream thaw slightly before scooping to serve.

by Rachel Sally

Pudd’nhead

“Adam was but human—this explains it all. He did not want the apple for the apple’s sake, he wanted it only because it was forbidden. The mistake was in not forbidding the serpent; then he would have eaten the serpent.”
-Mark Twain, Pudd’nhead Wilson
I have bad news.
I did that thing I do again.
That thing that I do that makes no sense.
I scratched my compulsive, everything-from-scratch itch again.
I made bread- but not just any bread, a very involved, intricate, fussy, time-consuming bread.
Then, I chopped it up and made bread pudding.
I know.  I think I’m crazy, too.
But this bread… Oh, this bread.
Soft, fluffy, snowy white.
Yes, white bread.  Even though I’m a nuts-and-seeds, whole-food, whole-grain, fermented, brown, brown, brown bread type of girl, I love white bread.
We all do.  I refuse to hear otherwise.
Think about it… crispy, crackly baguettes, eggy challah, white sourdough boules…
White bread is great, occasionally.
Now is one of those occasions.

I baked this bread following instructions at Kirbie’s Cravings.
She adapted it from a cookbook, 65 Degrees, which outlines the Tangzhong method of making bread.
This is a Japanese-style Hokkaido bread, which is a milk, butter, and cream enriched dough.
In my experience, enriched yeast doughs need a little more care to ensure they come out perfectly.
Her instructions could not be any better, so I’ll send you there if you’d like to try the bread.
I highly recommend it.
(You will need a scale.)
I halved the recipe so I would only get 1 loaf, but found myself regretting that we didn’t have two loaves.  
The tangzhong paste is sort of like a bread enhancer/saver, so it will last a bit longer than other homemade breads, another reason to make two loaves.

Here’s the link:

Kirbie’s Cravings’ Hokkaido Milk Toast

(Thanks so much, Kirbie!!)

Some tips that I learned while making this bread:
The tangzhong cooks very quickly, so stay near it while it cooks.
Set a timer for 20 minutes and let the dough knead the entire time: due to the enriched nature of the dough, the gluten development is slightly inhibited (the butter, cream, egg, and milk make it difficult for the gluten to form) and needs a long kneading period.
Your dough needs to pass the membrane/windowpane test, which Kirbie describes perfectly.  She even provides pictures.
Now, these bread puddings:
you should eat them warm, with a dollop of cold, freshly whipped cream.
The chocolate is melty, the plums are fall-apart tender and tart.
The top of the bread is crunchy and the underside is custardy.
 
Bread pudding is a fall dessert.  
This bread pudding showcases the best of late summer: plums.
They’re roasted until bubbling and syrupy, then cut into small pieces and layered among fluffy bread cubes and dark chocolate chips, then smothered in custard and baked, again, until bubbling.
The juices pour down the sides as the puddings puff up; when you pull them out of the oven they will deflate a bit, but the result of the deflation is a lovely, dense custard, filled with goodies.
 
You could make these with any white bread: challah, sourdough, sandwich, brioche… just cut the crusts off.
Or, you could make them with Hokkaido milk toast… Which obviously I highly recommend.
 
P.S. Heat any leftovers (what’s a leftover) in the microwave for 20 seconds, so they warm up again.  They’ll taste like they’re straight out of the oven.

Roasted Plum and Dark Chocolate Bread Pudding
makes 4 small ramekins, easily doubled, tripled, or quadrupled
ingredients:
2 plums or pluots
1 tablespoon of sugar
3 1/2 inch thick slices of brioche, challah, or sourdough, crusts removed and cubed
1 egg
3/4 cup milk
1/2 a vanilla bean, scraped
pinch of cinnamon
3 tablespoons sugar
4 tablespoons large chocolate chunks or chips
turbinado sugar, for sprinkling (optional)
whipped cream, for serving (optional)
directions:
Preheat oven to 375 degrees F.
Halve and pit the plums and place in a baking dish.  
Sprinkle with 1 tablespoon of sugar and bake until syrupy and soft, 12-15 minutes.
Remove from oven and allow to cool slightly.
Reduce oven temperature to 350 degrees F.
Whisk egg, milk, and 3 tablespoons sugar together with the scrapings of 1/2 a vanilla bean and a pinch of cinnamon.
Lay bread cubes over the bottom of each ramekin and place a few chocolate chips over that layer.
Cube the cooled plums; place a thick layer of plums over the first bread layer, about 1/2 plum per ramekin.  
Top with the remaining bread cubes and chocolate chips.
Pour 1/4 of the egg mixture over each dish, then sprinkle liberally with turbinado sugar.
Bake until puffed, golden, and juices overflowing, about 20 minutes.
Remove from oven and allow to cool slightly; serve warm with whipped cream.

by Rachel Sally

Mo’ Mo’

Do you know of Piet Mondrian?
Dutch painter, theorist and draughtsman. His work marks the transition at the start of the 20th century from the Hague school and Symbolism to Neo-Impressionism and Cubism. His key position within the international avant-garde is determined by works produced after 1920. He set out his theory in the periodical of De Stijl, in a series of articles that were summarized in a separate booklet published in Paris in 1920 under the title Le Néo-plasticisme (see Neo-plasticism) by Léonce Rosenberg. The essence of Mondrian’s ideas is that painting, composed of the most fundamental aspects of line and colour, must set an example to the other arts for achieving a society in which art as such has no place but belongs instead to the total realization of ‘beauty’. The representation of the universal, dynamic pulse of life, also expressed in modern jazz and the metropolis, was Mondrian’s point of departure. Even in his lifetime he was regarded as the founder of the most modern art. His artistic integrity caused him to be honoured as a classical master by artists who were aligned with entirely different styles, as well as by musicians and architects. He was able to make a living from the sale of his works in the Netherlands, Germany, Switzerland, England and the USA.
© 2009 Oxford University Press
TL;DR
Basically, he represented a change in the art world from the Hague School/Symbolism to Neo-Impressionism and Cubism.
Yes, that was all from the second sentence, and no, I didn’t read past that.
But, yeah.  We’re here to talk about cake.
Cake art.
Art cake?
Either way, this is a cake inspired by Mondrian, via SFMoMA’s awesome, kick-ass cafe, an extension of Blue Bottle Coffee.
Head pastry chef Caitlin Freeman makes a Mondrian cake, among a myriad of other, incredible desserts inspired by modern art.
I fell in love with this cake.
As my father said, it’s so me.
So fussy.  So intricate.
So head-hurting, brain-frustrating, concentration-heavy.
So complicated and irritating.
I love it.
But! My cake didn’t come out quite how I wish it did.
I should have used a few different pans, which I was going to.
Instead, I used one very huge lasagna dish, plus one loaf pan, to bake my cakes.
It made the job a lot more lopsided and tricky, because I had to try to fit all the pieces and ended up with a ton of leftovers when they didn’t fit.
I should have used a protractor, to get all my lines just right.
I shouldn’t have used a serrated knife.
I still need to figure out how to make cakes with tighter crumbs.
I didn’t cream the butter and sugar, for this cake, because I know that creates air bubbles which create a light and airy texture in the finished cake.
It still didn’t quite make it to the tight crumb of a pound cake, which is where I wanted it to be.
 
And yet, I am pleased.  It is okay.  It is a first attempt at making a wacko battenburg cake.
And I did it sans recipe or guide, with just an idea in my head and a sketch of my own Mondrian-inspired idea.
Actually, I had to make a few sketches.  It gave me an excuse to break out my crayons.
God, I love crayons.
I completely and utterly winged this cake, by making a lot of sketches and baking a huge white velvet cake.
I don’t own Chef Freeman’s book, but if you’re interested in making this cake, I suggest you buy the book/follow her instructions.
Do you see her Mondrian cake?  Amazing.
by Rachel Sally

Subpar

 
It was my dad’s birthday today!
 
My dad is not your average father… So, obviously, I made him a not so average birthday cake.
It’s birthday cake… with a twist.
Actually, a few twists.
Or a few kicks.  However you want to say it.
 
I’m very tired while writing this post (on Sundays, the credits of Breaking Bad pretty much signal bedtime to me), so I’ll keep it short and hopefully sweet.
 
My dad is a wonderful human being.  Just superb.  I mean, really.
I could not ask for a more supportive, caring, and understanding father.
He is truly the rock to which I am tethered.
I could not have weathered any storms without him keeping me from blowing away.
 
He’s watching golf, now that we’ve finished Breaking Bad, which is maybe his only bad habit.
Watching golf.  Or maybe playing golf.
He just loves golf so much… I guess I forgive him for it.  Depending on my mood, that is.
BUT I should clarify the title of this post: I mean subpar in a golf way, not in a real world way.
Even though it’s not a term they use, I don’t think.
What I mean is that he’s better than average.
Or something like that.
I don’t know.  Stop looking at me like that.
So this cake… It’s spicy.
Spicy, sweet, and over-the-top.
It’s a rich chocolate cake with a silky cheesecake in the center, sandwiched with spicy strawberry-cayenne jam, frosted with a super smooth Italian meringue buttercream, and topped with cayenne-gianduja macarons.
 
Everything balances out very nicely:
deep, smoky chocolate
slightly sour, rich, thick cheesecake
spicy and tart strawberry
silkier than silky IMBC, which is super buttery and offsets the intense flavors well
slightly crispy, chewy macs with a hint of spice and gianduja (AKA nutella).
This is truly a celebration cake.  You can expect to see more macaron-topped cakes from me in the future.
Once I get my macs down perfectly, that is.
Happy birthday, Daddy!  I love you!
Kickin’ Chocolate Birthday Cake
 
Cayenne Gianduja Macarons
adapted from Jo the Tart Queen
ingredients:
for the first mixture:
70 grams egg whites
130 grams hazelnut flour
25 grams cocoa powder
150 grams powdered sugar
A few pinches cayenne pepper, depending how spicy you want the cookies
for the second mixture:
60 grams egg whites
Pinch cream of tartar
150 grams granulated sugar
30 grams water
directions:
Preheat oven to 320 degrees.
Line 2 baking sheets with parchment paper.
Process hazelnut flour, confectioners sugar, cocoa powder, and cayenne together in a food processor until all lumps are gone.
Place in a bowl and fold in the first measure of egg whites until the mixture is mostly combined; it will look crumbly and dry.
Make the second mixture.
Place the egg whites in the bowl of a stand mixer with the cream of tartar.
Place the sugar and water in a small saucepan.
Heat the sugar and water over medium heat while the egg whites are whipping.
When the sugar syrup reaches 320 degrees F, the egg whites should be at soft peaks.
Heat the syrup until it reaches 340 degrees F.
With the mixer running, slowly pour the syrup over the meringue.
Allow to whip until the meringue has cooled and is stiff.
Fold the first and second mixtures together until the batter is like lava.
Pipe out circles and leave to dry for 15 minutes.
Bake for 12 minutes, or until cookies lift cleanly off the parchment.

Miniature Cheesecake
adapted from Miette

ingredients:
1/2 pound (8 ounces) cream cheese, softened
1/4 cup sugar
1 egg
2 tablespoons half and half
1 teaspoon vanilla extract
directions:
Preheat oven to 350 degrees F and put a large kettle on to boil.
Wrap a 6-inch springform pan tightly in aluminum foil and lightly grease the inside; place inside a roasting pan.
Beat cream cheese until soft and fluffy; stream in sugar and beat until well incorporated.
Scrape the sides of the bowl and beat in the egg, half and half, and vanilla.
Pour into prepared pan.
Carefully pour boiling water around the springform into the roasting pan.
Bake for 1 hour and 20 minutes, until set and the center jiggles only slightly.
Allow to cool completely, then freeze prior to placing in the cake.

Strawberry Cayenne Jam
ingredients:
1 quart strawberries
1/4 cup sugar
1 teaspoon pectin (low or no sugar)
Few pinches cayenne pepper
directions:
Chop strawberries finely and place in a wide saucepan with the sugar, pectin, and cayenne.
Cook until thickened and jammy, about 10 minutes.
Purée if desired.


6-inch Chocolate cake
adapted from the back of a Hershey’s cocoa powder
ingredients:
1 cup sugar
3/4 cup plus 2 tablespoons flour
1/4 cup plus 2 tablespoons cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup milk
1/4 cup oil
1 teaspoon vanilla extract
1/2 cup hot coffee
directions:
Preheat oven to 350 degrees F.
Grease 2 6-inch pans.
Whisk dry ingredients together.
Whisk wet ingredients (except coffee) together, then whisk into the dry ingredients.
Whisk in the hot coffee and pour into prepared pans.
Bake for 25 minutes, until a toothpick comes out clean.

Italian Meringue Buttercream
Same as here. 1/2 the recipe.

To assemble:
Place one cake on a cake plate.  
Spread with 3 tablespoons jam, then top with the frozen cheesecake.
Spread 3 tablespoons jam on the underside of the second cake, then place it jam side down onto the cheesecake.
Crumb coat with the buttercream.
Pipe 6 swirls on top of the cake, nestle in macarons that have been sandwiched with a little jam (3/4 teaspoon-1 teaspoon per cookie) or extra buttercream.
Serve at room temperature.

by Rachel Sally

Moshi Moshi

*mochi mochi.
*ichigo matcha daifuku mochi.
These mochi are ugly.
*tear.
So let’s talk about why they look bad but taste so, so good.
They are lopsided.
The bottoms, where I pinched them together, are too thick.
They do not have a smooth, round exterior.
The ratio of mochi to bean to strawberry isn’t correct- there is too much mochi.
I had to make my own anko, which is softer and less easily molded than storebought. (I do not recommend this! Go to an Asian market and buy some anko!)
And now I’ve said bean, and half of you are like… say what?  Beans?  In my dessert? No thanks.  
I mean, beans in dessert almost sounds worse than tomatoes or celery or beets.
 
BUT these are sweet beans!  Adzuki beans!
If you’ve had red bean buns, or anko daifuku mochi or a plethora of other asian desserts, you will appreciate how delicious they are.
Sweet and umami actually pair very well together.
 
So yes, when you bite into these lopsided, kind of ugly mochi, you are rewarded with a veritable lexicon of different flavors and textures.
The exterior mochi is bitter and bouncy, soft, and chewy.
The anko paste is sweet, earthy, and silky.
The strawberry, that jewel in the center, is crisp, fresh, tart, and juicy.
It all comes together beautifully.
 
The six mochi that this recipe makes didn’t make it 15 minutes out of the photo shoot.
I ate three.  Oops.
Ichigo Matcha Daifuku Mochi
adapted from Cooking with Dog
makes 6
ingredients:
100 grams glutinous rice flour (mochiko)
25 grams (2 tablespoons) sugar
2 teaspoons matcha powder
100 grams (100 mL) water 
cornstarch for dusting
150 grams anko (red bean paste)
6 15-gram strawberries, leaves and stem removed
directions:
Stir the rice flour, sugar, water, and matcha powder together extremely well until no lumps remain.
Separate the anko into 6 even pieces and press it up and around the strawberries, starting at the pointy tip of each strawberry, then place on a plate; lightly saran-wrap the plate.
Cover the bowl with the rice flour mixture tightly with saran wrap (see this recipe for more how-to) and microwave on medium power for about 4 minutes.  
Stir the mochi well and turn out onto a cornstarch dusted sheet pan. 
Cut into 6 pieces. 
Working one at a time, flatten and roll each piece out thinly, then place the anko-covered strawberry into the mochi and pinch the end shut.