All posts tagged: Cakes

Tales of Woe: the one with The Cake

Several months ago, I came across this peach cake recipe from the Barefoot Contessa… And, while I’m not a huge fan of fresh fruit in cakes, this one sounded interesting… so I gave it a go. I was right, while the idea was good, the fresh peaches congealed in the bottom of the cake pan and the batter never really set. So, since FRESH peaches are overly watery and have  that fresh fruit enzyme going on, why not try it with tinned peaches – maybe they would work better. So, I scrapped the idea of peaches – and tried again. This time with tinned pears, and I added sweetened dried cranberries to balance out the pear flavor. It was…. OK… just. I thought maybe changing out the spice profile might give it some zing… My sis had given me a jar of Mahlab for Christmas, and I thought the bitter cherry / slightly floral notes might lift it up some. I also flipped the fruit layers and since the pears were going to slump… I’d just …

Taste of Summer – Jamaican Banana Bread

I think my parents kept the Time/Life publishing company in business. For a period of time, Dad would buy every box set of music they came out with. And Jane, well it was cookbooks, of course. Not that there was anything wrong with that. From the International Series, that was a little geographic lesson, a cultural sneak peek, and a cookbook rolled into a neatly packaged compendium (complete with a decorative box sleeve), to my all time favorite, The Good Cook – which  consisted of 27 volumes, each devoted to a particular subject. Each were printed, boxed, and lovingly shipped in monthly surprises from the late 70’s to early 80’s. It is my absolute favorite cookbook collection, and even today, I refer to them often when I need a little inspiration. As it so happens, I got a little banana crazy a month ago, and started buying a bunch of banana every week. I like a banana, but I really only like them when they are still just off the green and beginning to turn yellow. …

Crumb Cake ~ The One with The Apples

About four months ago, I came across a picture of a particular apple crumb cake. No recipe, mind you… just the picture. And that kind of irked me. I’m all for finding food pictures on the internetowebbyversothing – it’s like porn, without all the uncomfortable naked bits. But like porn, it kind of leaves you wanting something else. So I went looking for the creator of that slice of Bow-Chicka – Wow – Wow. I found her at Seasons & Suppers (a great little food site with some serious Yum going on.) She had found the recipe through some forum, and did all the heavy lifting to translate it into something she could cook. I loved the (butter butter heavy cream sour cream) recipe, except for the (butter butter heavy cream sour cream) ingredients that just weren’t (butter butter) going to work in this camp… you know, lactose intolerant and all. So I set out to strip the recipe down to the bones and try to make it less (butter butter cream) heavy and deadly …

Russian Tea Cake

or ~ Spiced Orange Upside-Down Cake or ~ Slap me with that spice, Vladimir Russian Tea – just the name brings back overly sweet family get-togethers, the smell of libraries at holidays, and that particular teacher in the past that, come Fall, would drink nothing else….. she reeked of mothballs,  cloves… and Tang©. Granted, you don’t see it being served very often at parties anymore – and it’s been years since anyone has gifted me with a gingham topped mason jar of the mix… But you know if you ever were in a need for a tangy, sinus clearing, sugar fix… that was the stuff. And I have to say… I really liked it. Truth be told, I’m not a fan of Pineapple Upside-Down Cake. The enzymes in the fruit turn the cake and batter into something just completely indigestible to my sensitive gag reflex…. but I love the idea of it…. and I had these decorative oranges… and something needed to be done with them. Russian Tea Cake Makes 1 – 9″ Cake Ingredients …

Gooey Gluten-Free / Dairy Free Pineapple Cake

It’s not often that I see a food posting on some social networking thing and immediately run off to make it. But, that’s kinda, sorta, exactly what happened here. Food.Com shared a photo of a “Do Nothing” Cake. And. if you know my baking skills, that sounded right up my alley. Here’s the thing – the recipe is stupid simple. So whether you do the original from them (click on the name to follow their link) or try my Gluten-Free version – you aren’t going to have a lot of time or effort invested in it… so, in that sense, it’s definitely a doer. And, if the STUFF-MY-FACE-TIL-I-HIT-A-SUGAR-OVERDOSE actions of earlier this evening are any indication, anyone you make this for will think you hung the moon, or name a street after you, or lay beds of roses at your feet. Seriously, it’s that good. Gluten Free  Pineapple Cake with  Seriously Gooey Topping Serves 1, go make your own. Actually, it will generously serve 8 Ingredients For the cake: 2 Cups Gluten Free Baking Mix …

Baked Oats – Revisited

I’ve been eating baked oatmeal nearly everyday since that first post a couple of weeks ago. I’ve done it with pearled oats, steel cut oats, old fashioned and quick cook.  I’ve changed the ingredient mix-ins, I’ve monkeyed around with proportions and liquids and cooking times… And, I’ve come to the realization of a couple of truths: I really don’t like breakfast. The thought of getting up in the morning before there’s even a sun and stuffing anything in my pie hole before I’ve had 2 or 3…. pots of coffee – is just craziness. I don’t know how anyone does that. I found that I like eating it better as a snack cake… or dessert. It doesn’t work with  anything other than a smushed oat. Pearled and steel cut oats just can’t hydrate enough, and because of the whole graininess it can’t merge with the eggs. You get sweetened scrambled eggs with bird feed on top. And while any rolled type oat will work, standard – old fashioned oats give you the perfect balance of texture / …

I’ve got your Sticky Cake… Right Here

Okay.. I didn’t actually watch the UK Summer Olympics. I was pretty much Twittered into a stupor by the time the first event concluded. (and… I’m not really a “hit the ball and drag Harry” kind of guy…) But I was stoked about it being there. Because, I expected the airwaves to be inundated with Cuisine of Britain programming. I didn’t see any.. well, I take that back. There was one program produced back in 2000 aimed at convincing the world that the UK wasn’t all Bangers and Mash. Which is kinda sad, because I particularly like bangers… and mash.   That really left me with no other option than to go about looking for my own little culinary excursion. I found my first stop with Fiona Maclean (don’t you just love her name!) over at London Unattached. Fiona made Parkin! Now, I’ve had parkin a couple of times before (read that as a lot) as my across the street neighbor in Savannah was always making it and inviting me over for tea. Actually, I worked with her estranged husband and she …

A Week at the Beach

In my head, I’ve been living on beach time for almost two weeks. It’s bad… There are posts to publish, recipes to perfect, 3 bottles of exotic juice to play with… … but all I can hear is the crashing waves. Back at the end of March, I had the opportunity to go to Port St Joe and stay at a friend’s beach house. It had been years since I had spent any real time at the beach – so the offer to go crunch my toes in the sand became almost hypnotic – I was giddy – even if the trip was to be partially work related. (We’ll be planning and executing a beach wedding there this October.) Unfortunately, I haven’t been able to concentrate on anything else since. So I’ve decided to give into my inner, lunatic, railing child and spend a week at the beach here. I’ll recap some of the things I cooked while I was there, take you to a couple of places in the area,and whip up a sand …

All That Lemony Goodness – Part Deux

It’s no secret, I love lemons. In particular – I love Meyer lemons. You get all that absolute lemon Joy without the overbearing urge to slap the crap out of the person next to you when you bite into them. They are milder, sweeter than grocery store variety lemons, and mellower in taste. Considered to be a cross between tangerines and garden variety lemons, you can usually find them in the better fresh produce departments beginning about November on to about late April. So… why, when they aren’t really in season am I waxing on about Meyer Lemons? Well, I was poking around in my mom’s freezer today. And there… in the back… under the pureed quince and the fresh frozen, china-berry sized English peas, was a pint of frozen Meyer Lemon juice..and it got those salivary glands working. I thought today in honor of the found provenance of glory, I’d continue the Lemony Goodness saga. First on the docket today is Lemon Chess Pie with Swedish Double Chocolate Crisps. I love the combination of …

In for a Penny, in for a Pound

Truer words were never spoken. If something is worth doing at all, its worth with both hands…and dragging your titties through it. I’ve said it before, I’m not a cake person…  Everyone in my mom’s family was an excellent cake baker. Everyone had their signature cake, or the cake they always made for company, or that yellowy, butter flavored, crunchy chocolate iced layer cake that my grandmother always seemed to have sitting under the cake dome in her equally lemon yellow kitchen. And while heading over to granny’s house on Sunday afternoon for coffee and cake was always a good family afternoon, Cake – just didn’t do it for me – save for a very few layered cakes, (one, actually). No, the only time I would actually get hungry for cake, was when it was  Pound Cake. And my favorite of favorites was my great grandmothers’ Brown Sugar Pound Cake. In case you don’t know why its called a pound cake…. The Pound Cake originated centuries ago in England.  The name really comes from the …