Baker's Dozen: A Batch of Sweet Links!

OMG! I am on book tour RIGHT NOW. Come see me!

I'll be at Crafty Wonderland in Portland this weekend!

Burger cake! A tutorial!

Things that I love: the fact that you can search for candy by color on this website!

Rice Krispie birthday cake!

Sometimes you feel like a nut. At those times, make almond joy inspired brownies!

Cinco de Mayo is over, but pinata ice cream cones are always in style.

Pretty, so pretty: Cherry vanilla layer cake.

SUPERPUDDING!

Oreo and fudge ice cream cake. Need this!

Beer cupcakes with potato chips: tasty!

A bakery is revived...but how to stay profitable?

Tasty: easy hot fudge cake.

Need a new cake stand? These ones are sophisticated and pretty.

Secret Lives of Baked Goods: Recipe Help and Clarification!

This is the page where I clarify things that may be helpful from the book. Post a question or email me at jessieoleson@gmail.com and I'll post answers here! The recipes will be posted in the order they appear in the book. I'll post as people ask, so all recipes might not have something listed!

RED VELVET CAKE:

Pans: the recipe does not specify how many cake pans. You can divide the batter into either two or three cake pans, just make sure the batter is evenly divided. The recipe's assembly instructions and baking time, however, are intended for three layers. 

SMITH ISLAND CAKE: 

The frosting recipe does not specify clearly when to add the evaporated milk. You'll add that after melting the butter. Once stirred add the 2-3rds cup of cocoa powder.

Also, the cocoa should be 2/3 CUP. 

My Yoga Teacher's Chocolate Beet Cake Recipe

Sometimes, recipes come from the most unexpected places.

For instance: I am at a yoga class. I'm doing yoga. Whatever. Then after class...

the teacher slips me a tupperware package. Inside of it is a piece of CHOCOLATE CAKE. YES! I love exercise!

This was indeed a fascinating specimen: a chocolate cake sweetened with beets and maple syrup. Sound virtuous? Don't worry. It's not. The beets add a wonderful earthiness and natural sweetness to the dark richness of the chocolate, and the maple adds an interesting sweetness that works very nicely with the beets and chocolate. 

Now, I will confess, it was given to me sans topping. But I found that while the moist and tasty chocolate cake was great sans frosting...it was even better with a healthy dollop of creme fraiche or whipped cream. Yum!

Here's the recipe, with thanks to Blue Moon Hot Yoga for being the ones to introduce me to it. Doing yoga beforehand not necessary.

Chocolate Beet Cake

• 1 1/2 cup cooked and pureed beets
• 4 ounces unsweetened chocolate, coarsely chopped
• 3 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla
• 1 stick butter
• 3/4 cup or 1 cup grade B Maple syrup (depending on how sweet you want it)
• 1 3/4 cup flour (can be whole wheat, spelt and rice flour, etc)
• 1 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon

1. Grease and flour a 9x13-inch pan.
2. Scrub the beets well and slice into 1/4 inch rounds. Steam until tender; puree the cooked beets in a processor.
3. Melt the chocolate in a double boiler. Melt the butter over low heat in a sauce pan.
4. In a large bowl, cream together the butter and maple syrup. Add the eggs and combine thoroughly, then stir in the chocolate, beet puree, buttermilk, and vanilla.
5. In another bowl, combine the flour, salt, baking soda, and cinnamon. Add this to the liquid ingredients and mix into a smooth batter.
6. Pour into your prepared pan and bake at 350 degrees F for 30 minutes or a little longer until a cake tester comes out clean.

SpyMom's Not So Secret Chocolate Cream Pie Recipe

Oh, that's something tasty. Can't you just tell?

This is the chocolate cream pie I grew up with. The one SpyMom always made. The one we all devoured in about ten minutes after it was served. 

I guess the recipe was never a secret, but the pie was so good that it became a mythical thing in all of our minds. And recently, when SpyMom made it after not having made it for quite a while, I got up the nerve to ask if she'd share her recipe.

She was more than happy to tell me what it was: the recipe on the chocolate pudding box! All this pie is, my friends, is a pre-baked pie crust filled with cook and serve chocolate pudding and topped with whipped cream.

There is a reason why this back-of-the-box recipe has endured. It's simple as can be, but beautiful in its own way. It is creamy and chocolate-y and simply divine. You can dress it up in any number of ways: use part almond, chocolate, or flavored milk for the pudding, add a flavoring extract to the whipped cream, or add some chocolate chip or nuts to the pudding mix.

Here's the recipe.  With this pie, I played around a bit: I used 1 part almond milk and two parts regular whole milke for the pudding, and added a dash of vanilla extract to the whipped cream. I also garnished with shortbread cookies and a few pecans, for color contrast and cuteness.

Of course, that having been said, it's tremendous simply made straight-up--you go ahead and choose your adventure! 

Simple as can Be Chocolate Cream Pie (printable version here!)

Ingredients

• One pre-baked 9-inch pie shell
• One box (5.1 ounces--the big size) cook and serve chocolate pudding
• 3 cups whole milk (can be part almond milk, etc)
• 2 cups freshly whipped cream

Procedure

1. Have your cooled pie shell at the ready, but to the side.
2. Prepare the chocolate pudding according to the box instructions, bringing the milk to a boil and stirring frequently until thickened.
3. Pour the pudding into the pie shell. Got a little extra pudding? Guess you'll have to eat it from the bowl, with a spoon. Life is hard sometimes.
4. Let the pie set (sans whipped cream) in the fridge for several hours, 2 to 3 at least. Top with whipped cream and any garnish directly before serving. Enjoy!

Macrina Bakery's Almond Cake with Raspberries & Chocolate Ganache

You know what I love? Everything Macrina Bakery makes, that's what. And while I no longer live in Seattle, I keep track of them and their delicious recipes by virtue of their monthly newsletter. And I love to pass on what I have learned! So here's the most recent installment: Almond Cake with Raspberries and Chocolate Ganache. Here's what they have to say about it:

This combination of toasted almonds in a buttery cake, accompanied by fresh raspberries and bittersweet chocolate ganache is our best-selling wedding cake. It satisfies everyone's taste with nuts, fruit, and of course, chocolate. This recipe makes individually sized cakes that are baked in a jumbo muffin pan. Once they've cooled, you remove the paper liner, invert the cakes so the tapered side is up, fill with sweetened cream and raspberries, and top with chocolate ganache. 

Almond Cake with Raspberries & Chocolate Ganache

For the batter:

• 1/2 cup raw almonds (skins on), toasted 
• 1-1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup plus 2 tablespoons low-fat plain yogurt, divided
• 2 large eggs
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 3/4 cup (1-1/2 sticks) unsalted butter
• 1 cup plus 2 tablespoons sugar

For the whipped cream filling:

• 1 pint fresh raspberries (about 24 berries)
• 1/2 cup heavy cream
• 2 tablespoons sugar

For the chocolate ganache:

• 1/2 cup heavy cream
• 1/2 cup semisweet chocolate chips
• 1/2 cup bittersweet chocolate chips

Makes 8 Jumbo Cupcakes

1. Position a rack in the center of the oven and preheat to 400°F. Lightly grease the top of a jumbo muffin pan with canola oil to prevent any stray batter from sticking, and line 8 cups with jumbo cupcake liners.
2. To make the batter, first grind the toasted almonds in a food processor until they are very fine and powdery. (Alternatively, grind them by hand: chop the nuts as finely as you can with a chef's knife, then use the flat side of the knife to crush the chopped nuts into a powder.) Sift together the flour, baking powder, baking soda, and salt into a medium bowl. Add the almonds and toss with your hands to evenly distribute. Set aside. 
3. Whisk 2 tablespoons of the yogurt, eggs, and almond and vanilla extracts in a small bowl. Set aside. 
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar; start on low speed and increase to medium, stopping to scrape down the bowl with a rubber spatula as needed to fully incorporate the ingredients. The mixture will be light, fluffy, and pale. Add the flour mixture and the remaining 1/2 cup yogurt, slowly mixing for 1 minute. Once the flour is incorporated, increase to medium speed and mix for 1 minute more, then scrape down the bowl again. Add the egg mixture in 3 additions, mixing for 20 seconds after each addition, then scraping down the bowl. 
5. Using a large spoon or #30 ice cream scoop, fill the cupcake liners three-quarters full with batter. Smooth the tops for even baking. Place the pan on a rimmed baking sheet and bake for 30 minutes, or until the cupcakes are deep golden brown and a skewer inserted into the center comes out clean. (Note that these cupcakes will rise only to the top of the muffin pan as they bake.) Cool them in the pan for 45 minutes, then remove them and peel off the cupcake liners. Invert the cakes onto a plate, so the bottoms are up and using a teaspoon, scoop out a 1-1/2 inch ball from the center of each cake and discard (or eat!) the cake.
6. To make the filling, pick through the raspberries, reserving 8 beauties for garnish. Whisk the heavy cream and sugar in a small bowl, whipping until they form medium-firm peaks, then fold in the raspberries. You want the berries to break up a bit—but don't let them get soupy. Spoon the raspberry whipped cream into the hole in the cakes, piling in as much as you can and leveling the top. 
7. To make the ganache, pour the heavy cream into a small saucepan. Over medium heat bring the cream to a froth just before it boils. Turn off the heat and add the semisweet and bittersweet chocolate chips. Using a rubber spatula, stir until the chocolate completely melts, then remove the pan from the heat and set aside to cool for about 10 minutes. The ganache will thicken as it cools. 
8. To assemble, top each cake with 1 tablespoon of the ganache; spread it evenly, but leave a little of the golden cake showing around the edges. Garnish with a raspberry. 
9. These cakes taste best the day they are made. You can prepare them up to the point of making the filling and store, covered, at room temperature for 2 days. 

Batter Chatter: Interview with CB, Recipe Tester for The Secret Lives of Baked Goods

Curious about the secret life of a recipe tester? Well, lucky you, because I want to introduce you to CB of I Heart Cuppycakes, one of the recipe testers for The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. She had the momentous task of testing chocolate chip cookies made in the "old-fashioned" way for the book--let's see what the experience was like, shall we?

How did you feel to be approached about testing recipes for this awesome book? Jessie is one of my idols so when she asked me to test out a recipe for her book I accepted calmly but inside I was screaming "OMGOMGOMG me? YES YES YES!"

What recipe did you test?  Original toll house chocolate chip cookies

Did anything surprise you about the recipe or testing process? The recipe didn't specify what kind of nuts or brown sugar so I used walnuts and dark brown sugar. I also used 8 oz Ghiradelli semi-sweet chocolate bar. Other than that I followed the recipe exactly as written. I was "this" close to excluding the nuts b/c I'm usually not a fan but this recipe has forever changed my mind about adding nuts and using cut up chocolate instead of chips.

What's the best thing to happen to you in the last 48 hours? I found a dollar in the trashcan. It pays to recycle!

What are your thoughts on cake for breakfast? I'm all over it, like a fat kid.

Can you suggest a polite way to extract myself from conversations with people once they've said "I don't like dessert"? Answer: That's ok! I don't like beets.

Zombie apocalypse! You only have time to grab three objects from your home before running. What are they? Assuming dog and husband can fend for themselves right?... iphone, laptop and Coach purse.

What quality to you most admire in a person? Sense of humor, not taking themselves too seriously

What is your personal mission statement? You only fail if you quit.

What is your favorite US city for eating? San Francisco

What's the best gift you've ever been given? My husband gave me his heart on our wedding day. That's priceless.

If you were able to go back in time and give your 13-year old self a message, what would it be? Don't worry NKOTB will make a comeback!

For more of CB's work, visit I Heart Cuppycakes; to see the delicious recipes post-testing, buy The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts.

Share the Secret Life of Your Favorite Baked Good: Official Contest Rules!

So that I didn't have to get all technical in the above post, here are the official rules for my contest!

To Enter 

Contest begins May 10, 2013. Entries must be received no later than June 10, 2013, 11:59:59 PM Pacific Time.

• Enter for the chance to win a Secret Lives of Baked Goods baking kit (Approximate Retail Value $130):

Autographed copy of The Secret Lives of Baked Goods

Apron with a matching potholder or tea towel from Anthropologie

A set of measuring spoons from Anthropologie

A kitchen timer from Anthropologie

• No purchase necessary.

• Open to residents of the fifty United States and the District of Columbia, ages 18 or older.

• Contest begins May 10, 2013. Entries must be received no later than June 10, 2013, 11:59:59 PM Pacific Time.

• The winner will be selected on or about June 15, 2013

• Void where prohibited by law.

Entries must be emailed via CakeSpy. Entries must include the following: (Incomplete entries will not be considered.)

• Name (first and last)

• Email Address

• Share a story about a dessert that is important to your personal history.

Optional: A link to a blog post or photograph can be included, but is not necessary for entry. 

(Link to a separate Rules page)

Official Rules for “Secret Lives of Baked Goods” Contest

NO PURCHASE NECESSARY. A PURCHASE WILL NOT ENHANCE YOUR CHANCES OF WINNING.

Open to residents of the fifty United States and the District of Columbia, age 18 or older.

How to Enter:

1) To enter the Secret Lives of Baked Goods Contest ("contest"), review these Official Rules and complete the entry requirements, including your first and last name, and email address. Contest begins May 10, 2013. Entries may be sent via this website only and must be received no later than June 10, 11:59:59 PM Pacific Time. Limit one entry per person. The sole determinant of time for the purposes of receipt of a valid entry will be the computer servers of CakeSpy and Sasquatch Books ("Sponsor"). Proof of transmission (screenshots or captures, etc.) does not constitute proof of receipt.

2) Entries are void if they are in whole or in part incomplete. Sponsor assumes no responsibility for incomplete entries.

3) Sponsor is not responsible for technical, hardware or software malfunctions of any kind, lost or unavailable network connections, failed, incorrect, incomplete, inaccurate, garbled or delayed electronic communications caused by the sender, or by any of the equipment or programming associated with or utilized in this contest which may limit the ability to participate, or by any human error which may occur in the processing of the entries in this contest. If for any reason the contest is not capable of being conducted as described in these rules, Sponsor shall have the right to cancel, terminate, modify or suspend the contest. In the event of a dispute over the identity of an online entrant, entry will be deemed submitted by the authorized holder of the email account associated with the entry.

Winners:

1) From all eligible entries received, one grand-prize winner will be chosen at random on or about June 15, 2013 by Jessie Oleson Moore aka CakeSpy.  Decisions concerning all matters related to this contest are final and binding.

2) The winner will be contacted via e-mail. The odds of winning depend on the total number of eligible entries received.

Prize: 

1) An autographed copy of The Secret Lives of Baked Goods, and a baking kit for your home including:

Apron with a matching potholder or tea towel from Anthropologie

A set of measuring spoons from Anthropologie

A kitchen timer from Anthropologie

2) In the event that there is an insufficient number of eligible entries, Sponsor reserves the right not to award the prizes. 

Eligibility: 

This Sweepstakes is open to residents of the fifty United States and the District of Columbia, age 18 or older. Employees of Sponsor, subsidiaries, affiliates or other parties in anyway involved in the development, production, or distribution of this contest, as well as the immediate family (spouse, parents, siblings, children) and household members of each such employee are not eligible to participate in the contest. Void where prohibited by law. All state and local restrictions apply.

General:

1) No substitutions, transfers or assignments of prizes allowed.

2) All expenses, including taxes (if any), related to receipt and use of prizes is the sole responsibility of the winners.

3) Winners may be required to execute an Affidavit of Eligibility and Release ("Affidavit") and if so, the Affidavit must be completed and returned within fourteen (14) days of notification or winner will forfeit their prize and another winner will be selected. Should the ARV of the prize equal or exceed $600.00, winners shall be required to provide a Social Security Number or a Taxpayer Identification Number to Sponsor for issuance of a 1099 Form.

4) By accepting a prize, winners grant to Sponsor the right to use their names, likenesses, contest entries, hometowns, and biographical information in advertising and promotional materials, including posting on the Sponsor's and author's website, without further compensation or permission, except where prohibited by law.

5) By competing in this contest and/or accepting a prize, entrants release Sponsor and the authors and/or editors of any books promoted hereby from any and all liability for any loss, harm, injuries, damages, cost or expense arising out of or relating to participation in this contest or the acceptance, use or misuse of the prize.

6) Any dispute arising from this contest will be determined according to the laws of the State of Washington, without reference to its conflict of law principles, and the entrants consent to the personal jurisdiction of the state and federal courts located in King County and agree that such courts have exclusive jurisdiction over all such disputes.

Winners List:

To receive a winner list, please email custserv@sasquatchbooks.com

Sponsor:

Sasquatch Books

1904 Third Ave Suite 710

Seattle WA 98101

(206) 467-4300

Baker's Dozen: A Batch of Sweet Links!

First off, a special link - and easy way to win an autographed copy of my new book, which is released on Tuesday! All you have to do is go over to my book's Facebook page and "like" it! I'll choose a winner at random next friday from the people who like the page. So if you've already "liked" it, you're already entered! If you haven't already liked it, go do it now to get yourself entered! How could that possibly get any easier?

Related: ahem...buy my book, please.

Citrus tutti-frutti muffins--I'm game!

What is volador? Find out!

For fans of the book Matilda: Bruce Bogtrotter's chocolate cake!

What can I say? Girl Scouts Love Me.

I could get into it: Marshmallow Popcorn cake.

I like: rhubarb crumble pie.

I also love: So Suzette's crumb cake.

30 Gorgeous Literary Cakes!

I wish I was eating a cookie dough truffle right now.

Wine blogger Jameson Fink has some sweet things to say about my new book!

It's almost Cinco de Mayo. Time to make a tortilla torte!

Or...perhaps some Margarita cupcakes!

Cake Byte: Trophy Cupcakes Offers Margarita Cupcakes for May

Happy May, Sweeties. Which brings us to the first order of the month...May I have a Margarita Cupcake?

Why, yes you may, if you're in Seattle! Because Trophy Cupcakes has a sweet (and a little salty!) special for this month: Margarita Cupcakes! Prepared with Tequila Lime Buttercream and a sprinkling of salt, these treats may not be for kids, but they sure are delicious for adults.

They can be obtained at Trophy Cupcakes all month long; find locations here. 

A Silk Soymilk Daydream

It all started with a little daydream. It involved unicorns, of course, because my dreams always do. In that dream, Dairy milk admitted defeat and Soy milk reigned supreme.

What prompted this daydream? Well, recently I was chosen to do a post about the new taste of Silk Soymilk. This was exciting for a few reasons. First, because they paid me to do it! I love it when I make money! 

Second, because even though I'm certainly not a vegan, I like the stuff. My mom started to buy it during a health food kick, and I actually became quite accustomed to, and then to rather prefer, the taste. With some things, such as oatmeal, I actually prefer a lightly flavored soy milk to dairy milk.

So when I heard they had reconfigured their recipe to make it even more delicious, I really wanted to be on board. And I'm happy to report that the new stuff is delectable - even smoother and creamier than the former version. It's good stuff. But I am always better at expressing myself through images than words...so, I dreamed up an imaginary ad campaign for them, starting with the moment above: Soy milk ging dairy milk a serious run for its money. 

Now, if something like that happened...what other sweet magic could happen in a word of Silk? Let's see.

If they were made with soy milk and ice cream...cows might like milkshakes!

Your Cereal might sing, it loved the taste so much! Of course, it might not sing a song you like... Cookies might discover a new kind of love. or at the very least, after school snack time would never be the same! Your lattes could go from humdrum to exciting--the new soy milk makes a very nice foam! It's possible that rainbows might shoot out of your next pudding pie. *Dramatization* The art of the milkshake would certainly be...well, shaken up. The Silk hot chocolate might make even a robot show emotion! People might be DYING to know the secret ingredient in your cake (hint: it's not milk! It's soy milk!).

Thank you to Silk for letting me sample their new product and have so much artistic fun with it!

This post is brought to you by Silk. Take the Tastemaker Challenge on facebook.com/silkUS.