February 14, 2015March 8, 2018 by Rachel Sally

Softie

In the end, these things matter most:
how well did you love, how fully did you live, how deeply did you learn to let go?

-Siddhartha Gautama

Happy Valentine’s Day!

Here, this sweet little photo story about capturing life’s little moments on film is a perfect way to start your day.
“People are just lost in their own world when they’re kissing.”

Or, in the vein of the links I shared in my last post, here’s the app for the 36 questions to fall in love. Brilliant.

I wasn’t going to share these here, but they turned out so darn fluffy and cute that I had to pull out my camera and snap a few shots.

Plus, they’re pink.
To share them right after Valentine’s would be a shame.
So are these cookies, pink and fluffy and heart-winning, on Valentine’s morning.
Still have time to bake for your sweetie? Make these, they’re fast and buttery and therefore universally loved.

These Lofthouse-like cookies are buttery and rich, with slightly crispy edges and soft, fluffy centers; they’re topped with a veritable cloud of thick frosting and a smattering of sprinkles.
The cookie itself is soft vanilla, and it is topped with the creamiest, dreamiest pink American buttercream frosting–the epitome of soft and vanilla!
A light hand of sprinkles finishes them off.
These are classic and simple and delicious.

Sending love, bisous, and positive vibrations to all my readers every day, but especially today.

Lofthouse Cookie Clones
cookies portion adapted from Cooking Classy
makes 15-16 large cookies

ingredients:
300 grams (2 1/2 cups) flour
1 tablespoon cornstarch
1 1/2 teaspoons baking powder
170 grams (3/4 cup) unsalted butter, soft
200 grams (1 cup) sugar
1/2 teaspoon kosher salt
1 large egg plus 1 egg white
1 tablespoon vanilla extract

for the frosting:
225 grams (1 cup) butter, soft
1/2 teaspoon kosher salt
500 grams (4 cups) powdered sugar
60 grams (1/4 cup) heavy cream, room temperature
drop red food coloring
sprinkles, optional, for decorating

directions:
Make the cookies: whisk flour, cornstarch, and baking powder together; set aside.
Place butter in the bowl of a stand mixer fitted with the paddle attachment and beat on high speed until very soft, pale, and fluffy, about 2 minutes.
Add in the sugar and salt and beat for 3 more minutes.
Scrape the sides of the bowl and add in the egg and egg white; beat for a full 4 minutes, streaming the vanilla in while mixing.
Scrape the bowl and beat on high speed for 30 seconds to ensure homogeneity.
Add in the flour mixture all at once, then mix on very low speed, increasing the speed as the mixture becomes cohesive.
Once the batter is thick and homogeneous, stop mixing.
Scoop out 1/3 cup size scoops with an ice cream scoop; place on parchment lined sheets.
Using a glass dipped in flour, very lightly press down on the cookies to flatten.
Chill the cookies for at least 15 minutes in your freezer, or 30 minutes in your fridge.
Meanwhile, preheat the oven to 350 degrees F.
Bake each sheet of cookies for 10 minutes.
Remove from oven and let cool slightly on the sheet and completely on a rack.
To make the frosting, place the soft butter and salt in the bowl of a stand mixer fitted with the paddle attachment.
Beat on high speed for 5 minutes, until pale and fluffy.
Scrape the sides of the bowl and begin slowly adding the powdered sugar while mixing on low speed.
Once the sugar is all mixed in, stream in half of the heavy cream and the food coloring.
If it reaches a fluffy, smooth consistency with half of the cream, stop.
If not, stream in the rest of the cream and beat on high speed until incorporated.
Frost the cookies very generously, finishing with sprinkles.

February 10, 2015December 22, 2015 by Rachel Sally

Red, Red

“I fell in love with her courage, her sincerity, and her flaming self respect. And it’s these things I’d believe in, even if the whole world indulged in wild suspicions that she wasn’t all she should be. I love her and it is the beginning of everything.”

― F. Scott Fitzgerald, The Great Gatsby

Happy (almost) Valentine’s Day!

Here is another cake to add to your to-make-for-loved-ones list.
Other cakes I can think of for V-day:

this most recent chocolate covered strawberry delight
this red-berry strewn cake, accompanied by my favorite poem
these pink and red cakelets, fluffy and elegant
or, for a chocolate fix,
these sexy, whole-wheat (didn’t think those could go together? Think again.) brownies with glossy ganache
or, for a French dessert fix,
these petites Madeleines, soaked in tart lemon syrup, sticky and dense and delectable.

Things that have moved me lately (laugh, cry, feel, and love, love love):

How to fall in love with anyone.
/How to fall out of love with anyone. (lol)

This beautiful, heartwrenching photo story about a couple who both have cancer. Beautiful.

These terrible valentines. #6.

This adorable duo. The tiniest kitten and his best doggie friend. True love and friendship.

Food I’ve been drooling over lately:

Ohhhh, these scrambled eggs. These are love on a plate and if I woke up to these with fresh squeezed orange juice and hot, toasted, crispy baguette I would be the happiest girl alive (too bad N doesn’t read my blog, this is a gimme).

While I maintain that pie is always love, this pie is extra.
Salty/sweet/floral depending on your honey.
From Four and Twenty Blackbirds, so you know it’s good.
(+added bonus of pie tips!)

Churros. You can never go wrong with churros.
Sam, won’t you come live with me please?!

This is the most lovely heart shaped bundt cake in the world; and I am the world’s biggest sucker for lemon glaze.

This cake is a 1950s dream.
Red velvet, creamy white frosting, dark chocolate malt balls.
It’s the kind of cake you would see in a diner or, if Kerri Russell ever made cakes, one that she would whip up.

Red velvet, in all its dyed and bright glory, is worth the few teaspoons of red No.5 that you will ingest.
Beet cakes will never be red velvet.
I love you, I love beets, and I’m sorry, but they won’t be.
When I want a traditional cake, I want it made right.

So that’s what we’re doing here.
Making it the right way.

The red velvet cake is adapted from Magnolia (you know it’s going to be good!), and is lusciously moist, with a fine crumb and a distinctive, slightly cocoa-y, buttermilk tangy flavor.
The frosting is a fluffy cloud of cream cheese Italian meringue buttercream, not overly sweet and firm enough to pipe, with a balance of the buttery flavor of a traditional European buttercream and the very necessary and traditional American cream cheese frosting, without which red velvet would not be the same.
The cake is dolled up with lashings of dark chocolate ganache and dark chocolate malt balls, toasty and sweet, and a shower of powdered sugar to finish.

Each thick slice is a little piece of cake heaven, with the traditional flavors of red velvet, made better with extra butter and a touch of chocolate (totally necessary for Lover’s day, right!?).

It really is red velvet in all its glory!

A few notes about this recipe:
You could top this cake with sprinkles or truffles or really nothing at all, the frosting alone is a statement.

If you’re not 100% absolutely confident in meringue buttercreams, do not make this one. It is tricky. Start with a non-cream cheese meringue buttercream first (like this beautiful pink one), or make a cream cheese frosting like Rosie’s or a cooked milk frosting like Pioneer Woman’s.

ACV or white vinegar will work in the recipe.
Make sure to chill your cake before pouring hot ganache over it.
Set a timer for beating your eggs/butter (I usually underestimate the time it takes to fully cream butter and sugar).

Red food coloring: I use Americolor. I know it incorporates seamlessly and it gives me great color with a small amount.
That being said, you could use liquid (you’ll need more, maybe ~2 tablespoons) or Wilton (I’ve had plenty of success with their red food coloring, but it comes in small tubs so I’ve a huge bottle of Americolor now).
Cocoa: don’t use extra dark cocoa, as it might tint your cake darker than you’d like.

“The sexiest thing in the world is being really smart.
And thoughtful.
And being generous.
Everything else is crap.”

—Ashton Kutcher

Dolled-Up Red Velvet Cake
makes 1 6-inch layer cake
cake portion adapted from Baking in Pyjamas

ingredients:
for the red velvet cake:
113 grams (8 tablespoons) butter, softened
30 grams cocoa powder
333 grams (1 1/2 cup plus 1/3 cup) sugar
3/4 teaspoon kosher salt
2 eggs
2 teaspoons red gel food coloring
2 teaspoons vanilla extract
240 grams (1 3/4 cups) flour
240 mL (1 cup) buttermilk
1 teaspoon vinegar
1 teaspoon baking soda

for the cream cheese Italian meringue buttercream:
3 egg whites
125 grams (1/2 cup plus 1 tablespoon) sugar
pinch salt
3 tablespoons water
2 sticks of butter, soft but still cool and cubed
225 grams (8 ounces, 1 block) cream cheese
225 grams (2 cups) powdered sugar, sifted

for the ganache:
140 grams (10 tablespoons) butter
60 grams (1/4 cup) half-and-half
pinch salt
200 grams dark chocolate, chopped finely

to assemble:
malt balls
powdered sugar

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour 3 6-inch pans.
Beat butter until soft and light, about 3 minutes if already softened.
Add in the cocoa powder, salt, and sugar and beat for 3 full minutes; the mixture should be glossy and very fluffy.
Scrape the sides of the bowl and add in the eggs, food coloring, and vanilla extract.
Beat for 5 full minutes; the mixture should have tripled in size.
Scrape the bowl and dump the flour on top of the butter.
Place the baking soda over the flour.
Mix the buttercream and vinegar together.
Start mixing the flour into the batter at a very low speed; simultaneously, start drizzling in the buttermilk.
Once all is incorporated, beat on high speed for 20 seconds to ensure homogeneity.
Portion out the batter equally into your 3 pans and bake for 20-22 minutes, until springy to the touch and a tester comes out nearly clean.
Allow to cool completely.
Meanwhile, make the cream cheese meringue buttercream: whip cream cheese until very light and fluffy, about 5 minutes.
Scrape into another bowl and set aside (leave at room temp!).
Place the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
Place the sugar, water, and salt into a small pot over medium heat.
Begin to whip the whites as you heat the sugar syrup; once it reaches 240 degrees F, your whites should be nearly stiff peaks.
At 242-245 degrees F, slowly and carefully drizzle the sugar syrup into the whipping egg whites.
Beat until nearly body temp; add in the slightly soft butter 1 cube at a time.
Continue to whip (even if it looks curdled!) until the buttercream comes together and makes a whapping sound against the bowl.
Scrape the whipped cream cheese into the buttercream and add in 2 cups of sifted powdered sugar.
Slowly mix the icing, increasing once it is nearly homogeneous.
Don’t beat too much.
Place in fridge for 5 minutes if needed to slightly firm up.
To frost the cake, do a crumb coat then freeze.
Apply the rest of the frosting, then freeze again.
Use a knife dipped in hot water and then dried off to smooth the icing perfectly, then chill until you drizzle the ganache.
To make the ganache, place the chopped chocolate in a bowl.
Heat the butter and half and half until boiling, then pour over the chocolate and let sit for 5 minutes.
After 5 minutes, whip with a whisk until the ganache is glossy and shiny.
Pour over the edges of the cake.
Pipe little stars on the edge of a cake, then top with a malt ball and a shower of powdered sugar.

February 3, 2015February 3, 2015 by Rachel Sally

Current mood: ecstatic.
Reasons: Game of Thrones Season 5 trailer was released.
The Game of Thrones Season 5 trailer was released two days ago and I have watched it 19 and a half times.
Despite the half foot of snow that smothered Chicago on Sunday and the reading and pset sitting in my “to-do” pile, I am very, very happy.

(I just watched episode 2 of season 1 for, incidentally, the 19th time… Am I obsessed yet? Yes.)

If you’re anywhere on Pinterest or instagram (hey, you! Go follow me. The link in under that picture –> over there), you know about the naked cake boom that has been taking over weddings, pastry, and the food-blogosphere.
They’re trending.
#nakedcake

What is a naked cake? It’s a cake whose layers show through the (minimal) frosting. They’re often topped with berries or flowers, and they are so so so pretty as big tiered towers.

Here, check out this beautiful board of cakes. OMg.

I thought a ~naked~ cake would be perfect for Valentine’s day.
Did I just say that? Oh, God. I was joking.
(My dearest father is cringing somewhere. Sorry family.)

This is the first one I made.
I learned some lessons along the way.

First, choose a sturdy cake. You don’t want a ton of crumbs.
Second, also use a thick, sturdy frosting. You want it to hold up even in a fairly thin layer.
Third, berries always look amazing on top of a cake. And they would be delicious inside of the cake, provided that you don’t have a roommate who is averse to fruit.

The cake base for this cake is my absolute go-to chocolate cake; it’s a recipe I’ve been working on and modifying slightly as time progresses. It’s perfectly moist and finely-crumbed while staying sturdy and not falling apart.
It slices like a marvel and is deeply chocolaty with a hint of balancing salt and a firm bite.

The frosting is a traditional American buttercream with a twist: a touch of goat cheese gives it creamy tang, with an earthiness that pairs well with cocoa. A touch of cream keeps it soft and spreadable, and a shower of powdered sugar plays the foil to the deep, damp cake.

The chocolate covered strawberries on top make the cake extra special, and seriously…
Who doesn’t love chocolate covered strawberries?!
They make pretty much anything that much better.

For my first naked cake, I’m pleased with how it turned out.
Soon, I want to try a vanilla cake so I can frost it even more sparsely (less worry about dark crumbs).

Also, after I just wrote that, I realized I have made one naked cake before: this rouge-fruited beauty.

Anyways, in keeping with the February spirit aka oh-god-it’s-almost-Valentine’s-day panic, I’m leaving you with this cake.
It’s got chocolate, and cheese, and chocolate-covered strawberries; it’s naked and surprising; it will win over any Valentine whom you desire*.
*results may vary

Chocolate Cake with Goat Cheese Frosting (and Chocolate Covered Strawberries)
makes 1 6-inch 3-layer cake

ingredients:
for the chocolate cake:
1/2 cup vegetable oil
1 1/2 cups sugar
1/2 teaspoon kosher salt
1 egg
1 1/4 cup hot water
1 tablespoon vanilla extract
1/2 cup cocoa powder
2 1/4 cups flour
1 1/2 teaspoons baking soda

for the goat cheese frosting:
8 ounces (2 sticks) butter, soft
3 ounces soft goat cheese, warmed to room temp
1/4-1/2 teaspoon kosher salt, to taste
3-4 cups confectioner’s sugar, to taste
2-4 tablespoons heavy cream

for the chocolate drizzled/covered strawberries:
8 ounces strawberries, smaller is better
3 ounces dark chocolate
(sliced strawberries, optional, for between the layers)

directions:
Make the cake: preheat oven to 350 degrees F and butter and flour 3 6-inch round pans.
Whisk the oil, sugar, salt, and egg together vigorously until lighter in color and fully homogeneous.
Whisk the cocoa powder and vanilla extract into the hot water, then slowly stream it into the sugar mixture while whisking quickly.
Dump the flour on top of the batter and the baking soda on top of the flour.
Gently beat/stir to incorporate all of the flour evenly.
Portion batter out into prepared pans (you may have a little extra).
Bake for 18-22 minutes, until the tops are springy and a tester comes out nearly clean.
Allow to cool completely before frosting.
Make the frosting: beat the butter on high speed for 5 minutes, until super fluffy and light.
Beat in the goat cheese and salt until completely homogenized.
Sift the confectioner’s sugar over the butter and cheese and slowly stir to combine; increase speed until completely mixed in and the frosting is fluffy.
Pour in cream 1 tablespoon at a time while whipping at high speed until the frosting is a pipeable consistency.
To frost the cake, place 1/3-1/2 cup frosting between each of the layers, then use the remaining frosting to crumb coat/frost the outside and top of the naked cake (optional: layer sliced strawberries over the frosting between the layers).
To make the chocolate covered strawberries, melt the chocolate over low heat, either over a bain marie or in a microwave.
When 3/4 of the way melted, whisk vigorously until the rest of the chocolate is melted and is shiny and smooth.
Dip or drizzle the strawberries as desired (do this over a piece of parchment paper).
Allow to cool and harden completely, then top the cake with the strawberries.

December 23, 2014December 27, 2014 by Rachel Sally

Holiday Kitsch

I’m lying on the moon
My dear, I’ll be there soon
It’s a quiet, starry place
Times were swallowed up
In space we’re here a million miles away

There’s things I wish I knew
There’s no thing I’d keep from you
It’s a dark and shiny place
But with you my dear
I’m safe and we’re a million miles away

—The Moon Song, Karen O

It’s grey and dreary here.
Us folks from the Fingerlakes (and upstate NY in general) are used to harsh winters. We don’t get the same kind of wind as Chicago or the volume of snow as Montana, but we do get the grey.

We pride ourselves on braving the cold, sucking it up, etc. etc.
(I’m serious: just the other day, I was told I had gone soft because I was wearing a big down parka and it was only, oh, say, 25 degrees. Indignant, I cited that it was the only coat I brought home and that I need such a warm one because I live in a place where it gets to negative 50 Fahrenheit with windchill. This remark was met with narrowed eyes and puffed, unimpressed nonchalance.)

I suppose grey and dreary necessitates naps and snuggles and warm blankets+hot cocoa and plenty of good books and movies, but so does white and fresh, and I am positively certain that I would prefer a few feet of snow over this lingering, dripping rain.

Taking photos in this cursed weather is quite the bear.
In summer, the problem with Ithaca was the green.
All my photos were tinged with the reflections of so many thousands of bright young leaves, impossible to easily wipe out, without inadvertently creating purple food.
Now, in the winter, the problem is the darkness. Low shutter speeds are prone to shake (guess who didn’t bring her tripod with her…), and noise is an eternal annoyance.

Despite this, when I made these little tree-topped cupcakes, I was determined to get the (clichéd) powdered sugar shot.
So, I splayed out on the ground (unfortunately for me, I live in a 2-cat, 1-dog household and was wearing black leggings), with my camera perched on no fewer than 7 big books.

Now, I have another of these clichés to add to my resume.
Previously: here and here and here.
But, I will say, I have yet to get a coveted syrup-pouring shot.
I’m staying patient, friends: it will happen.

Definitely worth the hair-covered lulus.

I saw a picture of cupcakes topped with tiny little trees on Instagram forever ago and they have been on my to-make list ever since.

I only had big tree cookie cutters, which were sure to overwhelm the cupcakes. Luckily for me, I found the teeny-tiniest little tree cutter which is totally twee.

(Twee trees? Hmm?)

These little cuppycakes are made of the moistest chocolate buttermilk cake ever. They’re springy yet rich, with a good chocolate bite that’s sweet with a thin edge of salt.

They’re topped with whorls of luscious, silky, peppermint Italian meringue buttercream. The cool, clear peppermint pairs well with the buttery frosting, and a pinch of salt prevents it from being cloying.

The final touch is a little chocolate cookie, delightfully crispy and crunchy, with a little sprinkle of powdered sugar snow.

Perfect little wintermint cupcakes!

I love the idea of topping cupcakes with little cookies, now. So many possibilities and combinations!

For that matter, you could top these cupcakes with cookies made of honey spice dough, or regular sugar cookie dough, or any other type of roll-out cookie that you so desire (maybe up the chocolate-peppermint ante with a drop of peppermint extract in chocolate dough?).

If you don’t like peppermint, replace it with a drop of vanilla and you have utterly classic chocolate and vanilla cupcakes—equally delicious and versatile!

If I can manage, there may be a yule log up here, eking in on Christmas Day itself.
If not, have a happy, safe holiday, and I’ll see you on the other side!

Chocolate Buttermilk Cupcakes with Peppermint IMBC
cupcake portion adapted from Sally’s Baking Addiction
makes 7 cupcakes

ingredients:
for the cupcakes:
1/4 cup (20 grams) dark cocoa powder
1/4 cup plus 2 tablespoons (48 grams) flour
1/4 teaspoon baking soda
3/8 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup (50 grams) brown sugar
1/4 cup (50 grams) granulated sugar
scant 1/4 cup (40 mL) vegetable oil
1 teaspoon vanilla extract
1 egg
1/4 cup (60 mL) buttermilk

for the peppermint IMBC:
3 egg whites
pinch cream of tartar
pinch kosher salt
1/2 cup plus 1 tablespoon (110 grams) sugar
2 tablespoons (30 mL) water
1 cup (225 grams) butter, cut into chunks, softened but cool
1 drop peppermint extract

directions:
Make the cupcakes: preheat oven to 350 degrees F and line 7 cupcake wells with liners.
Whisk together cocoa powder, flour, baking soda, baking powder, salt, and sugars.
Whisk the oil, egg, vanilla extract, and buttermilk together, then pour into the dry ingredients until the batter is homogeneous.
Scoop 1/4 cup portions into each of the tins.
Bake cupcakes for 15-18 minutes, until springy and a tester comes out nearly clean.
Allow cupcakes to cool completely.
Make the peppermint IMBC: place egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment.
Place sugar, water, and salt in a small pot over medium heat.
Start to whisk the egg whites.
By the time the egg whites are at stiff peaks, the syrup should be at 240-245 degrees F.
Pour the hot syrup into the meringue while whisking at high speed.
Beat until meringue is cooled, then whip in butter one small chunk at a time.
Beat until the frosting has come together; it should take about 3 minutes at high speed; it should be fluffy and shiny.
Frost the cupcakes as desired; top with chocolate cookies and powdered sugar!

November 25, 2014December 27, 2014 by Rachel Sally

Bring It

T-minus 2.

My favorite holiday is in two (2!) days, and I’m headed home this evening. Boy, am I excited.
(This is definitely me. My dad sent me this link; no explanation needed.)

I’ve got my menu ready and my cooking pants on (never mind that I have a lab report and a paper due Wednesday…), and I’m so excited to see my kitties and puppy and family.
Unfortunately, I have a ton of work over this break (which is technically not a break for UChicago students), because my professors are ~~really f@&#*%g~~ pretty jerky this quarter.
Yay for my school. Yay for uni. Yay.

{Wait but also, guys, I’m officially a sister of the Epsilon Phi chapter of Kappa Alpha Theta at UChicago. TLAM!}

I made this crepe cake for a sisterhood event earlier in the fall, but have been too busy to share it.
Luckily, I’ve gotten my shit together in time for Thanksgiving, because this would be a perfect holiday dessert.

You can make it ahead; it’s no bake and doesn’t take up the all important oven; it’s pumpkin and cream cheese and very impressive with its many, many layers; most importantly, it’s delicious and popular with all.

The cake is made up of spicy pumpkin crepes, lacy thin and crispy on the edges, layered with thick, creamy cream cheese frosting, salty and sweet all at once. The top is dusted with a tiny bit of gold luster dust (Black and Gold, duh), which makes it all the more elegant.

This is a showstopper dessert, and so easy to make ahead. It’s the best parts of a pumpkin cake, but much more refined and no-bake to boot. If you want big bang for your effort and a pumpkin dessert that’s not pumpkin pie, this is the cake for you.

Pumpkin Cream Cheese Crepe Cake
makes 1 8-inch round cake
crepe portion adapted from Take a Megabite

ingredients:
for the crepes:
4 cups milk
4 tablespoons butter, melted
4 eggs
1 cup pumpkin puree
1 tablespoon vanilla extract
3 cups flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon kosher salt
1 tablespoon cinnamon
3/4 teaspoon ginger
1/4 teaspoon cloves
1/4 teaspoon nutmeg

for the cream cheese frosting:
1 cup (2 sticks) unsalted butter, soft
1 package (8 ounces) cream cheese, room temp
4 cups powdered sugar
1 1/2 teaspoons kosher salt
1-2 tablespoons cream or half and half
Gold luster dust, if desired

directions:
Make the crepes: place milk, melted butter, eggs, pumpkin, and vanilla in a large bowl or a large blender canister.
Use an immersion blender or vigorous whisking to completely combine the wet ingredients; they should be homogeneous.
Add in the flour, sugar, baking powder, salt, and spices.
Whisk or blend on high until completely smooth.
Allow batter to rest for 20 minutes.
When ready to cook, swipe a small amount of butter onto a nonstick 8-inch skillet.
Pour 2-3 tablespoons of batter into the pan, swirling to evenly and thinly coat.
Peek under crepe after 45 seconds-1 minute; if it’s lightly browned, use a thin spatula and your fingers to flip the crepe.
Allow both sides to cook to a light brown, then remove from heat to a cooling rack.
Repeat until all the batter is gone; you should get somewhere around 18-24 crepes.
The crepes can be stored, completely cooled, wrapped in plastic wrap for up to 1 day.
To make the cream cheese frosting, place butter in the bowl of a stand mixer.
Beat on high speed for 3 full minutes until light and fluffy.
Add in the cream cheese and beat for 2 more minutes.
Scrape the sides of the bowl and add in the powdered sugar and salt.
Mix slowly until the sugar is combined; add half and half 1 tablespoon at a time until the frosting is think and smooth but still spreadable; use right away.
Spread each crepe with 1 1/2 tablespoons of frosting; stack them all up on a cake stand or other serving platter.
For the top crepe, place the remaining frosting in a piping bag fitted with a star tip.
Pipe concentric circles all over the top of the cake, and dust with gold luster dust if desired.
Chill for 30 minutes in the fridge; serve slightly chilled.

November 14, 2014December 27, 2014 by Rachel Sally

Better Late

“Your problem is you are too busy holding onto your unworthiness.”

Ram Dass

It must seem as if I’ve fallen off the face of the earth, or dived to the depths of the sweet, cold ocean only to resurface, gurgling and apologetic, every fortnight.

Autumn has blown right past this blog.
Thanksgiving is right around the corner, WHAT!?
It’s not that I don’t have things to complain about, good lord you know it’s not, but that I don’t have time to type up my complaints.

Far easier to light a few million candles and wallow about when given a moment of free time.
Actually, most of my free time is spent doing more work. (Note: this definition of “free time” only applies to UChicago students.)
Yes. Yes indeed, I’m ready for Thanksgiving, people.

Sometimes I feel guilty for setting certain things aside while my life continues on its hectic hurricane path.
Plenty of people juggle it all, balancing this or that on all ten fingers and their nose, too. (see: This poor puppy.)

But I’m not them. And for me, trying to stay on top of things in one part of my life means sacrificing in other places.
I promise this space will never be my sacrificial lamb.
I will always come back.
I promise to bring good food and real talk and always, always love.

As life changes, so does my relationship with my family, my friends, my readership.
But they are always constants. I know that.

Big hugs and kisses! Thank you for reading my blog. Thank you for your appreciation for this space.

Big bundt!
I’m jumping back on the pumpkin bandwagon.
It’s been far too long, and I’ve been eating pumpkin pancakes too often to not share a treat here of the same nature.

This is a great cake for the hollydaze.
It’s easy easy easy, and saves marvelously.
It’s chockfull of spices, reminiscent of gingerbread, with a punchy lemon glaze to awaken your tastebuds from the sugar- and fat-overload that is soon to come.

The cake itself is moist, spicy, and perfect for nibbling on with a cup of tea.
Lemon and gingerbread are one of my favorite combinations.
Lemon and anything, but you know that already!

P.S. it has been snowing here.
Winter is coming.

(What, that’s not an appropriately cheery way to sign off?)

Dairy Free Pumpkin Bundt Cake with Lemon Glaze
cake portion adapted from Taste of Home
makes 1 10-cup bundt plus 3-4 muffins

ingredients:
for the cake:
170 grams (1 1/2 sticks, 6 ounces) Earth Balance butter
60 grams (1/4 cup) coconut oil
500 grams (2 1/2 cups) sugar
1 teaspoon kosher salt
3 tablespoons molasses
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3 eggs
420 grams (15 ounces,1 standard can) pureed pumpkin
360 grams (3 cups) flour
2 teaspoons baking soda

for the glaze:
zest of 1 lemon
juice of 1 lemon (~3 tablespoons of juice)
tiny pinch salt (1/16 of a teaspoon)
1-2 cups confectioner’s sugar, or as needed

directions:
Make the cake: preheat oven to 350 degrees F and grease and flour a 10-cup bundt pan very well (you may want to have some muffin liners in a muffin tin as well, for extra batter).
Place Earth Balance and coconut oil in a stand mixer fitted with the paddle attachment and beat on high for 3 minutes.
Scrape the sides of the bowl and add sugar, salt, molasses, and spices.
Beat for a full 5 minutes on high speed.
Scrape the sides of the bowl and add the eggs.
Beat for 3 more minutes, until very fluffy, light colored, and smooth and shiny.
Stir in the pumpkin part-way (leave some unmixed).
Place the flour on top of the batter, then the baking soda on top of the flour; mix on low speed to combine.
Scrape the sides of the bowl to ensure the batter is homogeneous, then mix for 1 more minute.
Pour into prepared pan, scooping extra batter into the muffin tin.
Bake for 60-70 minutes, until a tester comes out completely clean (the muffins will be done in 18-20 minutes, so check on them early).
Allow cake to cool for 10 minutes, then turn out of its pan onto a cooling rack.
Meanwhile, make the glaze.
Zest a lemon into a bowl, then get all the juice out of it that you can.
Add the salt and begin adding the powdered sugar 1/4 cup at a time, while whisking to prevent lumps.
The glaze should have a thick consistency, similar to honey or molasses.
Add powdered sugar as necessary to reach this consistency (if you go too far, add 1 tablespoon very hot water and whisk), then use a spoon to pour over the barely-warm cake.
Allow cake to fully cool and glaze to set.
Serve at room temperature.

October 19, 2014December 27, 2014 by Rachel Sally

Busy Bee

It’s past time we talk, isn’t it?

Let’s talk about busyness. Let’s talk about crazy sleep-deprived weeks and times when there just isn’t enough time.

Talk about my new coffee-free lifestyle and how damn hard it is to keep your eyes open in a darkened lecture room.

About blog malfunctions (WHy, Pinterest, wHyyyYYyy) that seemingly can’t be fixed, about being so frustrated that you don’t even want to try anymore.
Talk about sophomore year and living with best friends and becoming a Theta girl and bumps and ruts in the road.
Talk about all the millions of things that I’ve wanted to say here that I haven’t had time to put down in a post.

Can we talk about how just the other day I saw a man and his young son sitting in the autumn sun, basking with eyes shut, hands folded, peaceful as can be, and it warmed my heart for one brief moment, almost as much as it warmed theirs, before bio lecture called and demanded that I rush onwards?

Time is cruel. My schedule is punishing.
But I’m still here, and I know you are all here, waiting, too.

I’ve hired a web developer to try to solve my Pinterest woes, but that still hangs heavy in my heart.
I put so much work into this blog, and all I want is for it to work and run smoothly like a well oiled machine.

I have some fabulous things to share here, but I’m reluctant since I know a big part of the meat of my blog (Pinterest traffic/interest) is missing in action!

Life is crazy busy; second year is hard; my roomies are busy and my boyfriend is busy and I don’t sleep anymore.
But it’s good. This life of perpetual motion and grinding work is one I chose; in the end, it’s fun and rewarding and there’s something deeply satisfying about being so exhausted that you fall asleep even before you’ve sunken all the way down into your fluffy, white, cloud bed.

These brownies are for Betsy.
She’s a Starbucks addict, and her favorite is a soy peppermint mocha (or an iced vanilla soy latte).
I was looking for an excuse to use my mini tartlette pans (remember these cute cakes?!), so I got to mixing up some quick brownie batter.
This batter takes the typical melted chocolate that’s added to brownies and replaces it with cocoa powder and butter—chocolate is just cocoa butter and cocoa powder, so why not replace the relatively flavorless cocoa butter with flavorful dairy butter?
Thank you Alice Medrich, for this impeccable logic.
Everyone else. Dooo it.

These brownies are fudgy, with shiny, crackly tops and the most satisfyingly chewy edges; the peppermint, salt, and espresso powder cut the richness and provide depth.
The ganache is—literally—the icing on top, finishing the thick, rich brownie with a perfectly smooth counterpart.
PLUS they’re whole wheat, and no one had any idea.

My roommates’ verdicts?
“Christmas in a cupcake.”
“I think I’ve had thousands of peppermint mochas in my life, and this passes the test.” (Guess who said that…)
“Thin mint. Thin mint. Thin mint.”

I don’t like Starbucks (I HATE Starbucks tbh) but this flavor combo is a straight up killaaaaa.
It’s a must make for fall/winter bakers!

Whole Wheat Peppermint Mocha Brownies
makes ~30 brownie bites, or 1 8×8 inch pan
adapted from Alice Medrich

ingredients:
for the brownies:
275 grams (10 tablespoons) unsalted butter
2 tablespoons espresso powder
250 grams (1 1/4 cup) sugar
70 grams (3/4 cup plus 2 tablespoons) cocoa powder
1/2 teaspoon kosher salt
1 teaspoon vanilla extract
1/4-1/2 teaspoon peppermint extract
2 eggs
80 grams (~1/2 cup) white whole wheat flour

for the ganache:
70 grams (~2.5 ounces) dark chocolate
pinch salt
28 grams (2 tablespoons) butter
50 grams (~3 tablespoons) half-and-half, room temp

directions:
Preheat oven to 350 degrees F and grease and flour whatever pans or tins you are using.
Melt unsalted butter in a pan or in the microwave; stir in espresso powder and sugar.
Whisking vigorously, whisk in cocoa powder, salt, and extracts.
Whisk in eggs and then gently stir in flour until the batter is homogeneous.
Scoop or spread the batter into the greased tin and bake for 20 minutes.
Allow to cool completely, then place in freezer for at least 45 minutes.
While the brownies are chilling, make ganache: place chocolate, salt, and butter in a microwave safe bowl.
Melt in 30 second increments until 3/4 of the way melted; remove from microwave and whisk the half-and-half in very vigorously.
Whisk until ganache comes together and is shiny.
Pour hot ganache over the frozen brownies (it should set on contact), then allow it to set and the brownies to thaw.
Serve at room temperature with a big glass of milk or a hot cup of coffee!

February 14, 2014February 14, 2014 by Rachel Sally

Ophelia

“Tomorrow is Saint Valentine’s day
All in the morning betime,
And I a maid at your window,
To be your Valentine.”

–Ophelia
Hamlet, Act IV, Scene V

Happy Valentine’s day, sweet, dear readers o’ mine.

How hilarious are these Valentines? I love them all.

I’ll be playing this all day. All hail Queen Bey.

Since we’ll all be eating chocolate all day (as is our god-given right, damn it), we might as well snack on gorgeous, semi-healthy, bejeweled treats.

Enter the French mendiant, which means medal or medallion. Commonly made around Christmastime, these are the absolute fastest chocolate candies to make. I think they’d be perfectly appropriate as a last-minute valentine.

The premise is simple, and really doesn’t require a recipe: melt dark (or white) chocolate, dollop it in (imperfect) circles, decorate with dried fruit, nuts, etc. Allow to set (an hour or two), then enjoy crunchy-yet-melty chocolates with bursts of flavor.

Here, I chose what has become a favorite combination: pomegranate, pine nuts, and sea salt.
Antioxidants! Fruit! Healthy fats! The picture of good health, practically!!!

It works equally well with dark and white chocolates; just be sure to choose good quality chocolate. I used Callebaut.
I made my mendiants quite small, about a teaspoon per candy, which makes them mini and totally snack-able.

Common toppings are pistachios, dried apricots, dried figs, coconut, cashews, almonds, dried cranberries, etc.
The possibilities are endless.

And here’s a sweet little design I made as a desktop background, that I thought I would share with y’all.
Feel free to download it from my flickr.

Have a marvelous day. I hope it’s filled with chocolate, love, flowers, and, most importantly, happiness.

February 11, 2014 by Rachel Sally

Sakura-iro

Oh, I know how it is in the spring
when Japonica’s in bloom
and rivers of many waters bring
life to the unplucked fruit.
Then the vineyards of the Maidens flower
on every shaded vine;
all flourish in that restful hour—
but, oh, this can’t be mine!
All seasons are the same to Love,
it’s always time to storm;
thunder is always flashing over
my head, and there’s a swarm
of desiccating furies in my mind.
Love chews away my heart
from the roots, in the dark.

Ibycus, Fragment 286

It makes me sad when people say they hate Valentine’s day.

I love Valentine’s day! Not because I spend it with anyone special (womp womp) but because I love the idea.

I love love.

I guess I can see the strikes against Valentine’s day (too mushy, too commercialized, too silly, too much effort) BUT my gosh just how wonderful of a concept is it, honest and truly?

A day to celebrate love: a day to show your appreciation to those who make your life a little bit better every day.
A day to share tokens, sweets, and affection with your sweetheart, with your friends, with your family.
A day to honor a man who accepted illicit love, who just wanted people to be happy and content.

Appropriate, with all that’s going on in Sochi at the Winter Olympics.

People are people. Love is love.
Everyone deserves to be loved; everyone deserves to give love.

Regardless of whether you like Valentine’s day or not, I know y’all like cake.

And so that is what I’m bringing you.
I’m sharing love and cake. Doesn’t that just sound like the best combination ever?

Cake, love, and pocky. Sign me up.

Isn’t this little cake the cutest! Oh! It makes me so happy. Happy cake love. Happy, pinky, red velvet cake love.
It abounds.

Pink for all! All the pink. This cake doesn’t have to be only for Valentine’s day. Pink is a year-round color
(Although perhaps especially appropriate for Wednesdays.)

Speaking of pink…
Have you ever had Japanese Pocky?
They’re little biscuit sticks, dipped in chocolate. They’re crunchy, creamy, and utterly addictive.

In fact, true story: I have been planning on making this cake for ages, not even necessarily for Valentine’s day.
I purchased a bunch of Pocky from Amazon, but kept stalling making the cake (and munching on Pocky).
Eventually, I had eaten all the Pocky!!!!!
So, another bulk order later, I decided to make the cake ASAP.
Since we’re in the depths of Valentine’s day themed posts on this blog, I knew the pink would be perfect.

And what a pink it is! Pale and not too orangey, it’s the color of cherry blossoms (sakura-iro).
A lovely contrast to the vivid cake within.

Red velvet brownies, rich and a touch chocolaty, are dense and moist, somewhere between a cake and a true brownie. They make a perfect base for our cake.
They get a generous swirl of cream cheese frosting, fluffy, tangy, and sweet, and a heap of fresh sliced strawberries, which are a nice foil to all the richness going on in the cake and frosting.

The whole deal is ringed with strawberry/white chocolate pocky sticks and tied with some baker’s twine.

A bite with a little of everything is a myriad of flavors and textures:
toothsome and rich brownies
tangy and soft cream cheese frosting
fresh, bright strawberries
crunchy sprinkles
crisp, creamy pocky!

Cuteness (and deliciousness) to the max!

All the red and pink going on in this cake make it quite fun; the pocky sticks are visually exciting and make this cake a real statement piece.
This is a bold cake.
Cutting into it is a surprise; the bright red velvet is a stark contrast to the pastel exterior.
It would make a great birthday cake, especially for a little girl who loves pink. Omg.

If you can’t tell, I’m mildly obsessed with this cake. I can’t stop using exclamation points.
IT’S JUST SO CUTE!!!!!!!!!

I want to stick Pocky on the outsides of all my cakes, from now on.
(Another perk: no need to worry about the neatness of your frosting job. Score.)

IMG_7853_01

Anyways, be mine?

Parce que je te kiffe!

Red Velvet Brownie Cake
ingredients:
for the red velvet brownie layers:
8 tablespoons (1/2 cup) butter
1 cup sugar
1/4 teaspoon salt
2 eggs
1 egg yolk
2 teaspoons red food coloring
1/2 cup plus 2 tablespoons buttermilk
1 teaspoon vanilla
2 tablespoons cocoa powder
1 tablespoon cornstarch
1 1/4 cup plus 1 tablespoon flour
1 3/4 teaspoons baking powder

for the cream cheese frosting:
8 tablespoons (1 stick, 1/2 cup) butter
1/2 teaspoon kosher salt
8 ounces (1 package) cream cheese
1 1/2 cups powdered sugar, or as needed
1/4 cup powdered milk
drop of pink or red food coloring
to assemble:
7 or 8 packages of strawberry pocky, inspected for broken sticks
10 strawberries, sliced thickly
sprinkles, for the top (I used sugar pearls)
directions:
Make the cake layers:
Preheat oven to 350 degrees F and grease and flour 2 6-inch pans.
Beat butter with sugar and salt until light and fluffy, about 4 minutes.
Add in the eggs and yolk and beat for 4 more minutes; mixture should be very glossy and not grainy.
Whisk the buttermilk, food coloring, and vanilla together.
Whisk all the dry ingredients together.
Scrape the bowl with the butter and add in the wet and dry ingredients while mixing on low.
Beat on high to fully homogenize the batter, then spread into prepared pans.
Bake for 20 minutes, until a tester comes out with only a few crumbs.

Make the frosting: beat butter and salt on high speed for 5 minutes, until fully softened and fluffy.
Add in cream cheese and beat for 4 more minutes; the mixture should be very fluffy, light colored, and homogeneous.
Scrape the sides of the bowl and beat for 2 more minutes; add the powdered sugar and powdered milk and slowly beat to combine.
Add more powdered sugar if the consistency is too runny still (up to another 1/2 cup).
Tint frosting to desired shade with food coloring.

Assemble the cake:
Place a dollop of frosting on cake plate, then place first cake layer on top.
Spread a thick layer of frosting onto the top of the first cake layer, then arrange strawberry slices over.
Spread a thick layer of frosting on the bottom of the second layer, then gently place it over the strawberry slices.
Frost the rest of the cake generously, making sure the sides have plenty of frosting to stick the pocky to.
One at a time, press the pocky sticks into the side of the cake, biscuit side up.
Add sprinkles to the top, if desired, and tie with a ribbon (remove to cut).
Serve with cold milk and extra strawberries!

La Pêche Fraîche

Category: holidays