Apricot Buttermilk Coffee Cake

Another week of pregnancy gone by, another cake. At least we finally got around to getting everything set up for the baby's arrival? Easier said than done with a hyperactive toddler around (especially one who very much wants to make sure he's getting lots of attention before he has to compete for Mom and Dad).

I had some apricots sitting around that my kid rejected. I can't blame him - I swear they always look better than they taste. They were almost inedibly sour, but the magic of apricots is that they turn into pure sweetness when baked. So I really had no choice but to make a cake, right?

Sprouted Kitchen's "Buttermilk Berry Crumb Cake" popped into my head. I'd meant to make it last summer but never got around to it (also, berries never last long in this house). So I adapted it to fit what I had around and wanted to use, and came up with a not-too-sweet, nubbly-textured cake perfect for accompanying a cup of tea or coffee, or being served as a breakfast treat.

I will note that you definitely *can* taste the banana in this. I think next time I'd either replace it with an actual fat (probably flavorless oil, or maybe yogurt?) OR I'd accent the banana flavor more by leaving out the fruit, and subbing in either a caramel ribbon, chocolate chips, or perhaps just a few handfuls of chopped pecans. The original recipe never specified pan size. I didn't have a springform pan and so I used a 10" pan, which I thought made this just the right thickness, but use whatever you like (just adjust cooking time accordingly). Just make sure if the pan is smaller that it's fairly deep (ie thicker than regular 8" or 9" cake pans).

Apricot Buttermilk Coffee Cake:

Cake:
3/4 cup buttermilk
1 1/2 medium ripe bananas, mashed
1/4 cup / half stick unsalted butter, melted
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup unbleached all purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
dashes of cinnamon and ginger, to taste
2 cups diced fresh apricots

Crumble:
1/4 cup / half stick unsalted butter, softened
1/3 cup old-fashioned or quick oats
1/4 cup spelt or other whole-grain flour
1/4 c. almond meal
1/2 cup sugar (white or brown)
1/4 cup pecans
ground mace (several dashes)
pinch of salt

Preheat oven to 325 degrees. Line a 10" deep pan with parchment or foil, and grease the bottom and sides.

In a large mixing bowl, combine the buttermilk, mashed bananas, and melted butter. Add the eggs one at a time, then add in the vanilla.

In another bowl, combine the whole wheat flour, all purpose flour, brown sugar, baking powder, baking soda, salt, and spices. Add one cup of the apricots to the dry mix and toss to coat. Add the wet ingredients to the dry, and stir to combine in as few strokes as possible. Be careful not to overmix!

In another bowl, make the crumble. Mix the softened butter, oats, flours, sugar, spices, and salt together. I found it easiest to rub everything together with my fingers until pea-sized clumps formed.

Pour the batter into the pan and scatter the rest of the apricot pieces evenly on top. Sprinkle the crumble over all. Bake on the middle rack for 50-60 minutes until a toothpick comes out clean. Try not to overbake as the cake is low in fat and may come out very dry if you do. Cool on a wire rack, serve warm or at room-temp.

Rhubarb Breakfast Cake

Since I'm still nesting (aka baking) in anticipation of Baby No. 2, here's another rhubarb recipe for the archives! While this is technically a spin on Elizabeth Bard's "Rhubarb Yogurt Cake", I've taken to calling my version "Rhubarb Breakfast Cake". It has a decent amount of sugar and uses butter instead of oil, BUT it has whole grain flour and yogurt in it as well. So, I'm running with the healthy-ish aspects and encouraging you to serve this for breakfast or brunch (although it's also fantastic for teatime or an afternoon snack). I've made it three times in the past 2 weeks, both for us and as a hostess gift, so (imho) it's a winner. The nubbly-ness of the whole grains and the tartness of the rhubarb are irresistible.

Hints:

1 c. plain yogurt, stirred to combine if any whey has separated (full-fat recommended)
1 c. granulated sugar
1 pinch of good sea salt (I'm currently into Sea Change, harvested here in Maine)
1 tsp. vanilla extract
1/2 c. butter, melted and cooled to room temp
2 large eggs
1 1/2 c. whole grain flour - I really like using spelt or a mix of spelt and whole wheat
1 1/2 tsp. baking powder
1 tsp. baking soda
nutmeg, cardamom, ginger, and cinnamon to taste
1 c. rhubarb, cut into 1/2-inch pieces and tossed with a good sprinkle of sugar to macerate for 10 mins.

1. Preheat the oven to 350 degrees F. Lightly butter or oil a 10" round cake pan and line the bottom with parchment paper or foil.

2. In a large bowl, combine the yogurt, sugar, salt, and extract and whisk until well-mixed. Add in the butter, mix well. Add in the eggs one at a time, stirring to combine well after each addition.

3. Sift together the flour, baking powder, baking soda, and spices in a smaller bowl or on a sheet of parchment or waxed paper. Add to the batter, stirring just til combined (be careful not to overmix).

4. Pour into cake pan, and evenly sprinkle the rhubarb mixture on top (it will sink to the bottom as it bakes, and that's okay!).

5. Bake for about 35 - 45 minutes, or until a toothpick comes out clean (mine have been done after 40 minutes).

6. Let cool for 10 minutes in the pan, then turn out and finish cooling on a wire rack. This part can be a bit tricky since it's a large cake. Just go slowly!


7. Because of the moist rhubarb, I preferred to store slices in a Tupperware in the fridge (or cover the top with foil and refrigerate), rather than risking spoilage at room temperature.

An Update, Of Sorts

Needless to say, it's been a busy few months around here! The little guy is constantly moving (and eating!). 

I haven't really done much in the way of crafting, although I did have a long string of started-then-unraveled knitting projects. Trying to correctly follow patterns while insanely sleep-deprived and barely coherent is not a good idea. I think I tried one pattern at least three times before I gave up amid tears of frustration. Okay, they were more like tears of not remembering what sleeping is like, but the emotions all kind of blend together in the early months.

Mostly, lately, I've been baking here and there in an attempt to make the best of late spring's first fruits. I'll admit that I can never get enough rhubarb! All winter long I dream of its appearance at the market, a bright ruby and chartreuse contrast to the snowy landscape's whites and grays.

This year, I've vowed to make as many different things with the scarlet stalks as possible instead of sticking to my trademark (although still delicious) stewed rhubarb spooned over Greek yogurt.

So far, I've made these Strawberry Rhubarb Crisp Bars from Smitten Kitchen, this Rhubarb Syrup for Italian sodas without the mint from OrganicGardening, and this Rhubarb Upside-Down Cake from Martha Stewart. They all came out well, but the syrup and upside-down cake were my favorites. The latter, which is more like a coffee cake than a traditional cake, is so moist (gross word, but accurate description) with an almost creamy texture from the sour cream. It was even better on the second day, a rarity for baked goods.

Are you a rhubarb fiend as well? What have you been baking lately?

Homemade Apple Crisp

It's not officially fall to me until I've baked apple crisp! When the nights turned really chilly last week, it was finally the perfect weather for this warm, sweet, and crunchy dessert.

I usually use all Northern Spies or Macouns, but this time I went with half Spies and half Opalescents (another great baking apple). To make up for all the butter in this, I use whole wheat flour instead of white. That makes it healthy, right?...

In all honesty, I mostly use whole wheat flour for the extra nuttiness it gives the crisp. Try it for yourself, I think you'll like it better this way as well!

I also use more spice than you see in most crisp recipes. I just can't get enough of fall and winter flavors like ginger, nutmeg, and cardamom in my baked goods! I increase the amount of apples as well - the recipe originally called for only 4 cups, but I use 6 to 8 cups instead since I like a thicker apple layer. Use whatever you like, this recipe is very flexible!

Amy's Homemade Apple Crisp

(Adapted from Betty Crocker. Serves 6.)

6 - 8 cups sliced apples (I get about 6 from four large apples)

3/4 cup packed brown sugar, light or dark

1/2 cup whole wheat flour

1/2 cup rolled (not quick) oats

1/3 cup butter, softened

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cardamom

1/2 teaspoon salt

1. Grease an 8 inch pan if using 6 cups of apples, or a 9 x 13 inch pan if using 8 cups, and preheat your oven to 375 degrees.

2. In a large bowl, mix together the sugar, flour, oats, spices, and salt. Cut in the butter using a pastry cutter or two knives until the mixtures resembles medium-sized peas.

3. Spread your sliced apples in the greased baking dish. Evenly spread the topping over them.

4. Bake for 30 minutes if you like your apples to still be firm, or 40 - 45 minutes if you like them softer. (I usually go with 40 minutes, it seems to be just right!) Serve warm.

The Best Cranberry Orange Muffins

I'm not exaggerating when I say that these are the *best* cranberry orange muffins, and so easy to make! My husband surprised me with them one weekend morning, and they've become one of our go-to "special breakfast" items. I'm usually not a muffin person as I find most to be too sugary and too dry, but these are worlds away from your standard ho-hum recipe. (Excuse the less-than-lovely picture, it came with the recipe and our batches disappear too quickly to get any beauty shots!)

The tart real cranberries keep the muffins from tasting too sweet, while the orange juice keeps them extremely moist. And they come together quickly! Seriously, if my husband can make them without becoming flustered, then you can as well. This was the recipe that turned him from someone who thought they couldn't bake to someone who will now make me 3-tiered birthday cakes. That's the kind of confidence they will give you in the kitchen.

Find the instructions from Food.com here!

Love List

Just thought I'd write about a few of the things I'm loving this fall! Have I mentioned my obsession with plaids yet? I blame my Scottish heritage for me loving every single piece of tartan I see. Oddly enough, I only own a few plaid things - I think I like too many kinds and colors to make up my mind which one to purchase! This shawl is from MadMakCloset on Etsy.

I know it comes from a bag and is extremely fake, but I can eat an entire bag of CrackerJacks on my own. (I'm actually a little ashamed to admit that out loud...) The combination of sweet and salty is just too good, and I love the crunch of popcorn! With this salted caramel corn recipe from Cookies and Cups, I can at least make a less-processed version on my own. We already make our own kettle corn in our popper (I'll have to post that recipe some day), but this kind looks even better!

Isabelle Arsenault's illustrations in "Once Upon a Northern Night" are so magical. They really evoke the quiet stillness and hushed sounds of a wintry, snowy night.

When summer nights fade and there's a chill in the air, I like to bring back Sunday afternoon tea time with the husband. We curl up with something sweet and steaming mugs of tea, coffee, or hot cocoa and just enjoy each other's company. It's one of my favorite traditions! I'm thinking of making this Earl Grey Tea Loaf from Vanillyn next weekend. I'm not really a  fan of white chocolate, so I think I'd switch the icing to a lemon or orange glaze instead.

Another one of my obsessions, other than plaids? Foxes. I don't know why, I'm just fascinated by them. This gold and black fox screen print from WetPaint is fancy enough to not look out of place in a sleek, modern dining room or living room but is playful enough for a kid's or baby's room as well.

What are YOU loving this fall? Share your finds in the comments please!

Easy Pumpkin Dark Chocolate Chip Cake

This cake takes about five minutes to mix together, and comes out incredibly moist. It's actually a little hard to cut because of this - hence the raggedy-edged, not-so-pretty cake slice shown here - but it's so delicious that you won't care!

As I mentioned in the last post, we're in the middle of moving - a perfect time to use up extra ingredients in the pantry! We just happened to have a can of pumpkin left over from the fall, and a yellow cake mix from a Thanksgiving sale. I'd heard of people mixing pumpkin with chocolate cake mixes for muffins, so I figured you could do the same thing with yellow cake mix. After searching for some recipes online and reading the comments where people suggested subtle changes, here's the easy pumpkin dark chocolate chip cake recipe I came up with:

1 box yellow cake mix (you could also use spice, chocolate, white, etc.)

2 eggs, preferably room temperature

1 can pumpkin puree

1 tsp. vanilla extract

cinnamon, cardamom, mace, cloves, ginger

dark chocolate chips (you could use semi-sweet, white, or butterscotch as well)

Preheat your oven according to the directions on the box. Select a pan size from the back (or wing it, like we did), and grease and flour it if the directions call for it. I used a Duncan Hines mix, and that's what they advised.

Pour the cake mix into a large bowl. Make a well in the center, and crack both eggs into it. Add the vanilla, the pumpkin, and as much or as little spice as you like. I like a good amount, so I added several dashes of each. In the comments I read, some people also added 1/4 c. sugar to sweeten it up a bit. If you're not including chocolate chips, you might want to do this. With the chocolate chips mixed in, I think it might be overkill. Totally up to you, though! I tend to like things less sweet than other people do.

Mix according to package directions - usually 30 secs on low to moisten the ingredients, then 2 minutes on high. I didn't feel like cleaning beaters, so I did this part by hand. The batter was a little lumpy, but I suspect it was mostly due to the cake mix being in a warm kitchen for months. The lumps turned into cake - rather than flour-y pockets - so no harm, no foul. They just didn't look so pretty as pockets of white in the finished product. But taste is what matters, right?

Gently fold in the morsels/chips. We had about a cup left in the pantry, so that's what I went with. I thought it was a good amount. You could add more or less - just go with whatever you like!

Pour into the prepared pan, and bake according to directions. We didn't have cake pans around (they'd already been packed), so I just went with a large greased 12" skillet. I forgot the flouring part (whoops, you can tell I have a lot on my mind) but the cake didn't stick too much and only took 25 minutes to bake. That's why I like this cake so much - you don't have to do things perfectly and it will still be wonderful!

I opted to leave it plain, but since it's not overly sweet, I think it'd be even better with a light cream cheese or whipped cream frosting, or even just a dollop of CoolWhip.

DIY Sugared Violets for Cake, Cookie, and Cupcake Decorating

I haven't done a DIY/tutorial in ages, so I finally have one again for you today! (I'll be adding some jewelry ones over the next month as well.) Today's DIY will show you how to make your own sugared violets for decorating cupcakes, cakes, and cookies. Who needs fancy and expensive fondant flowers when you can just sugar edible flowers yourself?

I used a mix of purple violets and white violets. I think the white ones are my favorites - I love the purple veins in the middle! Double-check/Google that you have the right variety and species before you pick your own and make sure they haven't been sprayed with pesticides or animal urine/waste! If you can't find any in your area that are safe to pick, try ordering them from a local florist. Sidenote: roses, pansies, and nasturtiums are also edible! (But, again, double-check that you have the right kinds, parts, and are not pregnant.) 101 Cookbooks recently posted a great and much more extensive piece on edible flowers, you can read it here!

Carefully wash your flowers and let them air dry. You could wash them the day before and then sugar them the next. The sugaring part takes less than an hour to do, not counting drying time after.

Crack an egg into a bowl or cup, separate out the white, and lightly beat it with a little bit of water. I don't have an approximate amount, I think I added roughly "a splash". First, I tried just dunking the violets. This was a mess. The petals bent back on each other and stuck to each other. So I tried a new method. Take your violet, and flatten one petal against a sheet of wax paper as if you were getting the bloom ready for a flower press (don't unattach it from the rest of the flower). Then take a soft brush, dab off the excess against the rim of the bowl/cup, and "paint" the petal as if you were painting a fingernail. You only need a fairly thin coat, so don't put it on too thickly. Do the next petal, until you've done all five. Don't do the backs just yet, just the face of the violet! Because of the egg white involved, don't eat these if you have a compromised immune system in any way (are young, old, sick, etc.).

Spread sugar on a plate or in a bowl. I used maybe a cup, but had plenty leftover. I used regular sugar, but superfine sugar would work even better! Use a spoon or your fingers to gently sprinkle an even layer of sugar onto the violet. Don't layer on too much, you don't want the petals to bend too much or break off under the weight of too much sugar. Sugar all five petals, then lift up your flower and let the excess fall back onto the plate/bowl. You can give it a very gentle shake to help this happen.

Lay your sugar-faced violets face down on a sheet of waxed paper. Then brush the backs with the egg white mixture, and sugar the backs in the same way. Transfer to a clean sheet of waxed paper to dry. I dried mine face down, but you could do the opposite if you prefer. Depending on humidity levels, it may take them as little as a day or as much as several days. The sugar takes on more of a white, almost rock candy-esque look when they've dried and they will feel crusty to the touch. Let them dry for at least a day before checking, though, so you don't wipe off sugar by accident if you touch them to check. Whichever way you lay them down on the paper, turn them over at least once to the opposite face during this time to help both sides dry evenly.

You might be thinking you could just sugar one side, since the back won't show. I tried this the first time I did these, and it just didn't end well. Because the fronts of the petals were so much heavier than the backs, when I picked them up to move them, petals broke off. They were just too delicate with only one side done. So do both! After they've dried, transfer them to a waxed paper lined airtight container and keep them at room temp. They'll last for about a week.

Here's a close-up of one of the purple violets, laying on a violet leaf.

Here's the white violet version. Though they're edible (and again, make sure you have the right kind, that they haven't been sprayed, and that you don't have a compromised immune system because of the raw egg white, etc.), I think they're too pretty to eat! The sugar turns the bright purple to a pastel lavender, and it makes them sparkle. They'd look lovely perched on top of a cupcake, frosted sugar cookie, or ringing the base or top of a cake. They'd look lovely ringed around the bottom of each tier of wedding cake at a reception as well, with more arranged in the center of the top tier. If you had enough violets, you could completely cover the sides of a cake with them. Wouldn't that be stunning?

Free Jams, Jellies, Vanilla Extract, Etc. Labels

It's marmalade season around here! Bitter oranges - also called Seville oranges - have a very short season. So when we saw them in our local Whole Foods, we just had to buy some. This weekend we'll be slicing them up and making Darina Allen's recipe for marmalade. And in less than a month, it should be strawberry jam season as well! So, in the spirit of fellow preserve-makers and canners, I decided to take the time to alter and clean up two vintage labels so that they can be used to label your homemade jams, jellies, syrups, liqueurs, etc. I made them red and white because it reminds me of vintage gingham and vintage kitchens. Just right click and hit "save as", then print to whatever size you like! Attach with rubber cement, a gluestick, or glue or print them on sticker or label paper and then just peel off the back.

The first one shown above is perfect for homemade vanilla extract. It may sound complicated, but it's actually incredibly simple to make! Just pick a jar you like, add 5 - 6 vanilla bean pods scored down the middle but with the seeds intact, and then cover with vodka or rum. Let steep for at least three months, shaking at least once a week. Keep adding liquor as you use it up, and replace one pod every six months or so with a fresh one and you'll have homemade extract for years! So much more flavor than the store-bought stuff, and much less expensive. I know vanilla pods can be pricey in the store, but if you look for bulk amounts of them online, they are insanely cheap (as in less than a dollar per pod)!

This one is perfect for jams, jellies, marmalades, liqueurs or even your own homemade loose tea or spice mixes! You could use them for baked goods or handmade candies as well. Just write what it is on the line, then sign your name under 'Prepared By". It has enough space to add "with love", "in honor of your birthday", "Happy Easter!", or other little notes below the name. So many possibilities!

Please note that these are for personal use only. Please do not alter them and sell them, or sell them as is. If you link to them, please credit me. Thanks!

Homemade Sprinkles

Image from TheKitchn

Just in time for Valentine's Day, I came across this DIY recipe for colored sprinkles from TheKitchn (the cooking-based sister site of Apartment Therapy).

You can tint them whatever shade you like, and you could even toss in edible gold dust or glitter for a wedding, holiday, or New Year's Eve event. She uses powdered egg whites instead of the real thing so you don't have to worry about salmonella. Very smart!

My one, tiny little issue with these is that she says short ones are sprinkles and longer ones are jimmies. Now where I come from (the lovely city of Boston) jimmies means one thing and one thing only: chocolate sprinkles! It's one of the few language differences that immediately distinguishes you as either a Bostonian or "someone not from around here" as we say.

Click on the link in the first paragraph or the photo to see the recipe!

Christmas Decor

As promised, here are some photos of my Christmas decor and baking projects. These are all inexpensive, and with the exception of the tree topper which I'd say is medium-skill level, they are all fairly easy as well.

I love this chalkboard contact paper - it's inexpensive and doesn't leave residue! I put it on the inset of a closet door, then wrote "Joy to the World" in chalk and accented it with bells, stars, and a calligraphic scroll design. Easy and festive!

Cinnamon and applesauce holly cut-outs. I punched holes on each end with a straw, then outlined them with white paint after they'd dried so they would look like gingerbread. Then I strung them on candy cane-colored twine for a simple, fun banner.

I cut out the letters in "Let It Snow" from silver paper, then strung them on bright blue yarn, interspersed with cheap glittered snowflakes.

The banner above them is two different sizes of cotton balls strung on white thread. They're supposed to look like snowballs. What do you think?

I cut these stars out of an old olive oil can (note: wear gloves) using a barn star pattern in two different sizes, one large and one medium. I bent them along the right lines (up on the lines going down the point on each ray, down on the lines between each ray), glued them together using very strong glue meant for metal, rolled a triangle of metal for the part that goes over the branch, then painted the whole thing gold.

I make a Yule log every year using a chocolate chiffon cake recipe. This one's filled with vanilla and peppermint extract-infused CoolWhip. I took a large piece of birch bark (locally sourced from a dead tree), put ClingWrap over it, then put the Yule log on top. I dusted the whole thing with powdered sugar to make it look snowed-on and then perched a small carved wooden bird on top.

Yule log slice, candied orange peel, Swiss cookie, sugared cranberries (my new obsession), and Pavlova with sugared cranberries on top.

Melted good-quality dark chocolate poured into a greased/lined pan with chopped up candied orange peel sprinkled on top. This took less than 20 minutes but was so addictive and an instant fave!

So that's my Christmas decor and baking? What did you make and/or eat during the holidays?

Pop Chart Lab Prints

Pop Chart Lab out of Brooklyn, NY is known for their playful, pop culture, chart-based pieces. They catalog and organize whatever catches their fancy, from haircuts to varieties of beer to culinary tools (and many more - including rap names!).

Check out more of their whimsical prints and tees here!

Everything's Coming Up Roses

How lovely is this Rose Cake from I Am Baker? It'd be perfect for Valentine's Day. (Then again, cake is perfect for any day, right?)

I really like white and green together, so I think I'd go one step further and pipe tiny bright green leaves in among the petals. You could also accent the flower centers with small silver balls or edible glitter.

Get the easy tutorial here!

Stamped Christmas Cookies

I can't believe ordinary rubber stamps created these unique and beautiful Christmas sweets! I've been looking for a way to decorate sugar cookies that is quick yet still lovely, and this hits the nail on the head. I can't bear to elaborately decorate each with icing and colored sugar and nonpareils, knowing they will be destroyed in 3 seconds with 2 big bites!

(Via Woof Nanny.)

Autumn Baking

When crisp autumnal days arrive, I always start dreaming of cakes featuring apples and pears. I can't wait to try out these two delicious-looking treats!

First is "Apple Cake in an Iron Skillet" from The Pioneer Woman. It's a simple, cinnamon-tinged, upside-down cake with a caramelized top. Next is "Tarte Belle-Helene" from Croque-Camille. She used a whole wheat crust, and substituted hazelnuts for almonds. It's almost too lovely to eat (but I would dig in anyways)!

When Life Hands You Sour Cherries...

When life hands you sour cherries, make "Sour Cherry Slab Pie". How good does this look?! Deb from Smitten Kitchen used fresh cherries from her local farmers' market, but frozen fruit can be substituted for this "giant Pop Tart".

I'll definitely be keeping an eye out for these ruby red gems at farm stands - I can't wait to make this!

Palette Inspiration

I used this lovely photograph of strawberry and vanilla bean macarons from the baking and food blog Cannelle et Vanille as inspiration for a palette. Feel free to use these hues in your creations - I hope they inspire you as well!