Posts Tagged ‘cake’

Let’s stay fat!

Haha, just kidding. But that’s what this entry feels like, in opposition to so many health-conscious and weight-loss centered food blog entries right now. Yes yes, so many people resolve to lose weight this week, which is fantastic. Yet I’ve been doing that since last New Year’s and I’m doing great. So I know I can derail, regardless of a diet frenzy right now, and do just fine.

And oh me oh my, what better way to derail than by skipping the tracks and soaring straight into one of the best chocolate cakes I have ever tasted. I finally bought the Baked cookbook for myself this holiday and couldn’t put it down the rest of my break. Every recipe sounded tantalizing and although often being lengthy, not intimidating.

This was the recipe that grabbed me the most (next to the s’mores nut bars, which no doubt will be next) and as a final farewell, my sister and I made this glorious confection the day before I left Kansas City. It came together rather quickly (especially the frosting, which was such a breeze) and filled the kitchen with the most delicious, malty chocolate smell.

We all devoured the cake after a dinner of indulgent pizza, and everyone agreed it was one of the best chocolate cakes ever, but only very light on the root beer flavor. Yet the cake is so moist and tender and the frosting is beyond to-die-for. So I still highly recommend this cake, but if you really want the root beer to sing, adding a teaspoon of root beer extract or even a splash of root beer schnapps definitely wouldn’t hurt. (And come on, when does adding schnapps to anything hurt?)

Sugar sugar sugar.

Do not measure the foam.

Mmmm, dark chocolate. There is no bad here.

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Dietary restrictions suck.

Okay, not the most eloquent of openers but that’s all I can think as I type this. I’m fortunate enough to not be allergic to anything. I happily eat gluten, lactose, citric acid, and every kind of nut or seed under the sun without any sort of consequence, and I don’t take it for granted. Dietary restrictions are just a pain, and even more of a pain when it means trying to bake a cake dairy-free and have it come out, well, just as tasty as its evil lactose-filled twin. I’ve never tried to bake under restrictions before, but since Bill’s birthday was this past weekend and he happens to be lactose intolerant and misses coconut cream pie, I thought I’d take a stab at it.  Well, not coconut cream pie because that’s self explanatory, but at least a coconut cake.

And hold the phone, but I actually found the most genius, delicious way to make it dairy-free. Yes, you have to sacrifice the usually finger-lickin’ glorious cream cheese frosting, but the use of coconut milk in the batter instead of regular (or even soy) gives the entire cake the most delicious, fragrant, and awesome consistency I want to now use it in everything. And although there is no previously mentioned glorious cream cheese frosting, there is however a delicious 7-minute glossy and gorgeous frosting which is covered with mounds of shredded coconut anyway, so you don’t even miss it.

I’m loved and loathed around my office. Working for a sports publisher, the majority of those walking around are perfectly fit, love being that way, and loathe anyone who may derail them. Yet they grudgingly love and thank me every time I bring in the leftovers from whatever I choose to bake, or even worse, intentionally bake something and bring in the entire portion.

“You’re going to break the will of every person in this office!” is something I hear all too often, and yet I revel every time I see a cyclist reach for another cookie. I’m like a drug dealer around here and love every minute of it!

Knowing the birthdays of two of my coworkers were coming up and another’s last day was today, I figured making something sweet was on the docket. I’ve been itching to work with rhubarb since the summer began, and I kept trying to think of something fun to do with it. I’m not a huge fan of pie (heresy, I know!) so I went to the guru of pastry that I know – my friend Rach’s mom. She was notorious for bringing the best cupcakes and sweets with her when she would visit Rach in college (and Rach was kind enough to share), so I inquired if she could pass any great summer fruit dessert recipes my way. This is what I was sent and hoo boy, is it a treat. Sweet and tart and the crumbly crunchy-munchy topping. It’s like a coffee cake but better.

I changed it slightly by adding strawberries to the mix (they’re just so perfect right now) and making the topping more of a streusel. The sprinkles were the curious thing in the recipe, and when I asked if they were for color or sweetness, Rach confirmed yes to both, but also replied: “My mom says it’s grandma’s recipe and she’s dead, so she’s guessing at this point. It doesn’t matter, it’s so good when it hits your lips!”

Truer words never spoken.

My sister was a pastry chef many years ago and also a huge inspiration for my culinary pursuits.  Although she now has two youngsters to take care of, it doesn’t stop her dessert dreams from occurring, and this was the result.  D’s father-in-law is a self-proclaimed addict of Wheel of Fortune, and so for his birthday she decided to make him a Wheel shaped and themed cake, and I just had to share some pictures because it’s so adorable and fun.

She made a 2-layer chocolate ganache filled cake and used colored royal icing for the different sections, and delightful sparkly sprinkles from Dean & Deluca for the center.