Baker's Dozen: A Batch of Sweet Links!

Got leftover Girl Scout cookies? Do-si-do pie time!

This pink ombre cake makes me so happy!

What is butter? Find out here.

I got so excited when I read "butter shake". Turns out there's no butter, but it still sounds interesting.

This looks tasty: Strawberry rhubarb coffee cake.

Cake that looks like steak and other trompe l'oeil treats always make me smile!

Hooray! In addition to the CakeSpy online shop, I'm also selling on Etsy again! I know that some shoppers prefer that interface...so there you go! 

I'm intrigued: cucumber cake!

Also intrigued by: Radish pudding!

This is so adorable: pizza cake!

Lovin' this ruffle cake!

Getting married? Some reasons why you might want to consider cupcakes for your wedding.

In case you missed it...my book tour dates!

Choco-Walnut Pie With a Shortbread Crust

If you've ever heard of a pie called Derby Pie, you know that it's a thing of great beauty. It's got nuts, it's got chocolate, all tied together with plenty of butter and maybe even a little booze. 

Yeah, it's good stuff.

And it has a great story, if I do say so myself. That story is featured in my upcoming book, The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. I tell you all this because I love any chance to talk about the new book...but also because it's a nice lead-in for this recipe.

This recipe is not for Derby Pie. But, it is sort of like a cousin to the famous pie. Because yes, it has nuts and chocolate. But this version is special. It's ridiculously rich in toasty walnuts and chocolate, but is very special because it's baked with a shortbread base as the crust. The exposed caramelly sides form a sort of chewy crust that is sort of like the texture of Mary Janes candies. Now, this is not going to be a texture to everyone's liking, because it will make your teeth stick together. But I have always rather enjoyed that part of those particular candies, and found it a lovely alternative to the back crust on a pie with corn syrup, which can get hard (you know what I mean?). 

Choco-Walnut Pie with a Shortbread Crust (printable version here!)

For the shortbread crust

• 1 cup butter, softened
• 1/2 cup sugar
• 2 1/4 cups flour

For the filling

• 1 1/2 cups chopped toasted walnuts
• 1 cup (6 ounces) semisweet chocolate morsels
• 1 cup dark corn syrup
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1/4 cup bourbon (water may be substituted)
• 4 large eggs
• 1/4 cup (1/2 stick) butter, melted
• 2 teaspoons cornstarch
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt 

Procedure

Preheat the oven to 325 degrees F.

First, prepare the crust. Cream butter and sugar together until fluffy. Add flour and mix til fully incorporated. Press dough into a well greased 8-inch springform pan.

Sprinkle the walnuts and chocolate evenly onto the bottom of the crust; set aside.

In a large saucepan, combine the corn syrup, granulated and brown sugars, and bourbon and bring to a boil over medium heat. Once boiling, cook for 3 minutes, stirring constantly to avoid scorching. Remove from the heat.

In a medium bowl, whisk together the eggs, butter, cornstarch, vanilla, and salt. Slowly pour about one fourth of the hot mixture into the egg mixture, whisking constantly (if you add the hot syrup too quickly, the eggs will cook). Add the remaining hot mixture, continuing to whisk. If you notice any small lumps in the mixture, strain through a mesh sieve.

Pour the filling slowly over the nuts and chips, being careful not to move them around within the crust. Bake for 50 to 55 minutes, or until set in the center; transfer to a wire rack to cool. Immediately run a sharp knife along the edge of the pan to help loosen the sticky pie; then let it sit for at least 45 minutes before un-springing it from the pan. Serve the pie at room temperature with whipped cream or ice cream, if desired. To store the pie, wrap it tightly and refrigerate for up to five days. 

Secret Lives of Baked Goods: Book Tour Dates!

What's cuter than a cupcake and ten times sweeter?

CakeSpy of course! And if you want a piece of this sweetness, well, you're in luck, because I am headed on book tour next month! I'll be bringing not only my amazing self but stories to tell about baked goods--after all, that's the point of my delicious new book,  The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts. And in some cities, I'll even be doing a demo or bringing sweets with me. Just read below--I've detailed where I am going and what type of event is going down in each city!

Here are the places I will be (oh, and a printable text-only version can be found here!)

First Stop: Seattle!

Tuesday, May 7th: OMG! My book is released, officially. Go to the store and buy it, or go ahead and buy it online (it's ok. I know it's cheaper there). 

My first event!

• What: Signing and discussion
• Where: University Book Store, 4326 University Way NE, Seattle.
• When: 7-8 p.m. (this is still May 7th, in case you forgot) 

Still in Seattle! Wednesday, May 8th: 

• What: Demo and Signing
• Where: Book Larder, 4252 Fremont Ave. North, Seattle
• When: 6:30-8:00 p.m. 

Next Stop: Portland

Saturday, May 11: 

• What: Signing and craft sales at Crafty Wonderland! It isn't a formal signing per se, but most of the real estate at my booth will be dedicated to book sales and I will be happy to either sell you a copy, or sign the one you already bought online. 
• Where: The Oregon Convention Center - Exhibit Hall D (don't worry, there will be signs all over); 777 NE MLK Jr. Blvd., Portland (More information and directions here!)
• When: 11-6 p.m.

Next Stop: San Francisco!

Monday, May 13th:

• What: Discussion and Signing. Possibly in unicorn costume.
• Where: Omnivore Books, 3885a Cesar Chavez Street, San Francisco.
• When: 6-7 p.m. 

Tuesday, May 14th: 

• What: Discussion and Signing
• Where: Book Passage, San Francisco Ferry Bldg #42  San Francisco
• When: 6-7 p.m.

And then, after a few days off, I'm off to...

Philadelphia 

Tuesday, May 21: 

• What: Signing and discussion, with goodies!
• Where: Anthropologie flagship store, 1801 Walnut Street, Philadelphia
• When: 6-8 p.m. 

Chicagoland:

Thursday, May 23rd

• What: Signing and discussion
• Where: Aspen Drive Library, 701 Aspen Drive, Vernon Hills IL
• When: 7-8pm

And then a hiatus, then...

Albuquerque, NM

Thursday, June 20

• What: Discussion and signing
• Where: Bookworks, 4022 Rio Grande NW, Albuquerque
• When: TBA

And then to New Jersey...

June 29th:

• What: Signing and Discussion
• Where: Booktowne, 171 Main Street, Manasquan NJ
• When: June 29th, 11 a.m.

And then back to Philadelphia...

June 29:

• What: Signing and Discussion

• Where: Towne Book Center, Collegeville

• When: 4pm

June 30: 

• What: Cake Baking Class!
• Where: COOK, Philadelphia
• When: June 30, 2pm

Then, back to Seattle!

July 13 and 14 (Sat and Sun)

• What: Urban Craft Uprising!
• Where: Seattle Center, Seattle!
• When: July 13 and 14, 11-5pm (I believe

Five Spring Cakes to Make You Smile

Image: Whipped BakeshopSpring has sprung, people! With it comes a sense of refreshing newness, not to mention an awfully pretty palette of blossoms and greenery beginning to sprout. Inspired by the pretty colors and the utter happiness that comes with the world coming to life again after a long winter, here's a collection of sweet Spring-like cakes to inspire you and get your appetite going for the season.

Pinwheel Cake (pictured above): Philadelphia bakery Whipped Bakeshop always inspires me, but this sweet cake takes the...well, you know. A delicate pastel pink cake garnished with adorable pinwheels evokes the gentle breezes and free-wheeling spirit of the first warm spring days. 

Image: Southern LivingStrawberries and Cream Cake: What says spring-into-early summer like strawberries? They taste like sunshine and happiness, especially when paired with rich cream. This lovely cake takes advantage of seasonal produce and dresses it up in its finest spring party outfit. Find the recipe here.

Image: Juliet Stalwood Cakes and BiscuitsDaffodil Cake: It's hard not to love daffodils--they're like little yellow sunshines growing from the earth! This cake captures the bursting blossoms of happy daffodils, and happily, this piece of art is bursting with sugar, too! Created by Juliet Stalwood Cakes, it appears to be reatively shaped fondant that give the sides and top its sweet look.

Image: Martha StewartCrocus Cake: You know that spring is starting when you start to see crocus buds peeking through the cold ground, sometimes even through snow! This cake perfectly shows the first flush of spring, complete with cocoa "earth" and a bird's nest made of phyllo dough! 

Image: Better With ButterSunshine Ombre Cake: This cake by Better With Butter just makes me smile. I imaging that a slice of this orange ombre cake is like eating graduated rays of sunshine. If you are what you eat, then I'd warrant a guess that you'd have a good sunny glow going on after a slice of this delightful cake.

Heaven on a Plate: Boston Cream Shortcake Recipe

If that picture looks like an offering being made to the heavens, well, it should. Because right now, I'm about to say three words that may change your dessert-eating life forever.

Those words--those beautiful, heavenly words--are Boston Cream Shortcake. Go ahead, say hi.

Now, this series of words probably sounds familiar. Probably you're like "well, I know Boston Cream Pie, and I know Strawberry Shortcake." Well, I'm glad that you thought those things, if you did. Because this treat is a beautiful combination of the best parts of those desserts.

Boston Cream Pie is an almost perfect dessert. It's got cream. It's got chocolate. But the cake? It's way too spongey and dries out too quickly. Some might argue that this makes it a great "sponge" to absorb all of the creaminess. I personally find that it's more like soggy stale cake, though.

And then you've got strawberry shortcake. When served with biscuits--do not even waste my time with that sponge cakey kind--this is a dessert of great beauty. Buttery biscuits. Gorgeous whipped cream. If only it weren't for those healthy strawberries. I mean, what is this, a smoothie? I'm not on a diet!

So...why not combine the best parts of both desserts, and end up with something totally amazing?

I started with some of the biscuits I'd baked from Warren Brown's swell new book, CakeLove in the Morning. A good start...

And then, I referred to my own newest oeuvre,  The Secret Lives of Baked Goods: Sweet Stories & Recipes for America's Favorite Desserts (it's out on May 7--lucky you!), for the Boston Cream pie filling and topping. I'll be honest, in the book the recipe has a regular old cake in the Boston Cream Pie recipe. I now wish I could go back and make it a biscuit. Actually, I wish I could edit every recipe ever for Boston Cream Pie and make it a shortcake. (OK, I am kidding. Sort of). So anyway, I didn't need to make the cake since I had the biscuits already. When it came to the cream and ganache, though, I decided to halve the recipes, since I didn't have too many biscuits left to fill. Let me tell you, it's a strange thing to prop open your own book and bake from it--but it's stranger still to adapt the recipe. 

I made up the half-batch of cream and ganache, and you know what? Both worked perfectly when halved. Just in case you ever need that info.

So, here's the way I made them. 

Boston Cream Shortcakes (print it here!)

Makes 5 or 6

• 1 batch basic biscuits
• Pastry Cream (recipe follows)
• Chocolate Ganache (recipe follows)

Assembly

1. First, pair biscuits together so that like-sized ones were mates. Face one down and one up, so that the bottoms are facing together. Got it? 

2. Now, spoon some of the cream filling on to the "bottom" biscuit. Not too much or it will shoot out the sides. It will still taste good even if it does that, though.

3. Now, put biscuit 2 on top of it. Facing so that the bottom is the part going on top of the cream. Got it?

4. Ok. Now, spoon a little of that lovely ganache on top. Yummmm. Let it drip over a little, it's ok. 

5. Serve immediately, or refrigerate until ready to serve. These do taste best the same day made, dig it?

For the filling:

• 1 tablespoon butter 
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup sugar 
• 1 1/2 tablespoons cornstarch 
• 3 large eggs

Procedure

1. To make the filling (called "pastry cream" in French pastry parlance), in a medium saucepan over medium-high heat, combine the butter, milk, and cream. Bring to a simmer, then remove from heat.
2. In a medium bowl, whisk the sugar and cornstarch until combined. Add the eggs, beating until the mixture is light yellow and form ribbons when you lift the whisk, about five minutes.
3. Slowly pour the milk mixture into the egg mixture, whisking until completely combined.
4. Pour the mixture into a medium-size pot and place  over medium heat. Cook, whisking constantly to keep the eggs from scrambling, until the mixture begins bubbling; continue whisking until the mixture has thickened to the consistency of a pudding; this will happen shortly after it comes to a boil This process can take up to 15 minutes. If any bits of egg have cooked, forming lumps, strain the mixture through a mesh sieve before proceeding to the next step.
5. Transfer to a bowl and press plastic wrap directly onto the surface of the custard, to keep a skin from forming. Refrigerate for several hours, or until completely chilled. 

For the glaze:

• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, finely chopped 

To make the chocolate glaze, in a medium saucepan over medium heat, bring the  cream to a boil. Place the chocolate in a medium bowl; pour the hot cream over chocolate, stirring until chocolate is melted and well combined. Set aside to cool slightly, about 10 minutes.

Biscuit Time: Warren Brown's Basic Biscuit Recipe

It's possible that there's a bread product that I love more than biscuits. It's just that none come to my mind at the moment.

As a lover and (in my opinion, connaisseur) of the biscuit, I was delighted to see a recipe for them in Warren Brown's new book, CakeLove in the Morning: Recipes for Muffins, Scones, Pancakes, Waffles, Biscuits, Frittatas, and Other Breakfast Treats.

Now, you know I love Warren Brown and his cakes. And this is a rather pretty new book. For instance, I love the idea that this cake could be considered a brunch food, and can't stop looking at it.

But back to the biscuits.

As for Warren's recipe: I love his biscuits. When I baked them I didn't get incredible rise on them, but I am going to warrant a guess that this is largely because I was baking at a high altitude (currently in Santa Fe!).

Nonetheless, these biscuits are fo' sho' very tasty. Nice and buttery and flavorful. A nice canvas for flavored butters, sugar butter topping, or a great base for shortcake. 

Here's the recipe.

Warren Brown's Basic Biscuit Recipe (printable version here)

Makes 10 to 12

• 13 ounces (about 2.5 cups) all-purpose flour
• 1/4 cup sugar
• 2 teaspoons cream of tartar
• 1 teaspon baking soda
• 1 teaspoon sea salt
• 4 ounces (1 stick) unsalted butter, very cold
• 1 1/2 cups half and half
• 3/4 stick butter melted (optional--for brushing tops)

Procedure

1. Preheat the oven to 375 degrees F and place a rack in the middle position. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, combein the flour, sugar, cream of tartar, baking soda, and salt. Mix for 30 seconds on low speed.
3. Cut the cold butter into small pieces and add them to the flour mixture with the mixer on low speed. Continue mixing until the mixture holds together when pinched, about 30 seconds. 
4. Drizzle in the half and half until the dough is a wet, slightly pasty mass. You may not need all the liquid.
5. Turn out the dough on to a floured work surface. Dust your hands well with flour. Lightly knead by hand and shape the dough into a disc 1/2 to 3/4 inches thick.
6. With a 2 to 3 inch biscuit cutter (I used the floured rim of a drinking glass), cut as many biscuits as the dough will provide. Gently re-form any scraps into biscuits without cutting. Brish the tops with melted butter, if desired (do it!), and place them on the prepared baking sheets.
7. Bake for 12 to 15 minutes, or until the biscuits are lightly browned on the bottom. Allow to cool for 5 minutes on the baking sheet before serving. Store in an airtight container and reheat in the toaster oven (or in the oven).

Cake Byte: Bid on CakeSpy for Charity!

Here's some sweet news: I'm being auctioned off for charity! It helps benefit Figure Skating in Harlem.

Here's the 411:

Enjoy a lunch with illustrator and blogger Cakespy at New York's Peanut Butter & Co. Sandwich Shop!

You will also receive an autographed copy of Jesse's new book, a selection of Peanut Butter & Co. goodies and a cookbook.

Jessie Oleson Moore is a freelance writer and illustrator responsible for cakespy.com. Cakerspy.com is a Dessert Detective Agency dedicated to seeking sweetness (literally) in everyday life. Sweet dispatches are posted nearly daily, including writeups of bakery visits, decadently delicious recipes and baking experiments, confectionery themed art projects, and more. CakeSpy encourages you to bake (and live) with sweet abandon.

Donated By: Jessie Oleson and Peanut Butter & Co. Sandwich Shop

For more information, visit this site!

Sweet Treats: Semolina Sesame Cookies

Have I ever told you that one of my favorite bakeries, not only in Seattle, but in the world, is Macrina Bakery? From their biscuits to their morning rolls to their cookies, I can't get enough of their sweet treats. Every month they share a recipe via their newsletter, and I in turn enjoy to share with you. 

This month it's Semolina Sesame Cookies. As the headnote says, "These cookies are inspired by acclaimed baker Carol Field, who gathered a collection of wonderful regional recipes from bakers, grandmothers, and chefs on her travels through Italy. The essence of this recipe came from one of her books (I have them all!), and is so typically Italian. The semolina, a coarsely ground wheat flour used widely for making pasta, lends a beautiful crisp texture, and the sesame seeds make them a classic accompaniment to a sweetened shot of espresso. Buttery annd not too sweet, they'll totally satisfy the 4 p.m. nosh need!"

Makes 18 3-inch cookies

• 3/4 cup plus 2 tablespoons unbleached all-purpose flour
• 1/3 cup plus 1 tablespoon semolina flour
• 1/4 teaspoon kosher salt
• 7 tablespoons unsalted butter, at room temperature
• 1/3 cup plus 1 tablespoon sugar
• 1 large egg
• 1/4 cup sesame seeds

Procedure

1. Position 2 racks in the center of the oven and preheat to 325°F. Line 2 rimmed baking sheets with parchment paper. Set aside.
2. Sift together the flours and salt in a medium bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using an electric mixer, cream the butter and sugar. Start on low speed and increase to medium for a total of 5 to 8 minutes, stopping to scrape down the bowl with a rubber spatula as needed. The mixture will be light, fluffy, and pale. Add the egg and mix on low speed until fully incorporated, then scrape the bowl down again. Gradually add the dry ingredients mixing until they're just incorporated and the dough is smooth, about 1 minute. Be careful not to overmix: the cookies may become tough.
4. Turn the dough out onto a lightly floured work surface. Divide it into 4 equal pieces, then roll each piece into a 1/2-inch-wide rope. Use a ruler to measure and then cut the rope into 5-inch segments. Each segment will become a cookie. If the dough is too soft, chill for 10 minutes to make it easier to handle.
5. Lay each rope in an S shape, 1 inch apart, on the prepared baking sheets. Tuck the ends under and compress slightly. Chill the sheets in the freezer for 20 minutes to help the cookies hold their shape while baking. (You may also freeze the cookies at this point, covered tightly, for up to 1 week. Let them thaw for about 20 minutes before baking.)
6. Brush each cookie with a little bit of water and top with the sesame seeds. Bake for 18-20 minutes, or until the cookies are light golden brown. Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Stored in an airtight container at room temperature, these cookies keep their great flavor for at least 1 week. 

Baker's Dozen: A Batch of Sweet Links!

Sweet fusion: the rise of the cafe-bakery hybrid in NYC.

Tasty: 15 bright and shiny Spring desserts.

Which flowers are edible (and therefore can be used for dessert)? Find out here.

Buttercream rose sugar cookies: pretty and sweet!

Bakery I wanna visit: Maier's Bakery, Illinois. They start the doughnuts at 1am!

Yum: how to make sweet and salty caramel.

Apploffi pie? New to me! And intriguing.

I like them: choco nachos!

Speaking of Nachos, you should buy the book Ultimate Nachos: From Nachos and Guacamole to Salsas and Cocktails. Why? Because I contributed a recipe, for a DESSERT Nacho Torte! 

Delicious: Five French Sweets We Love in Santa Fe.

Good news: if you have leftover Girl Scout cookies, they make for great shakes.

Great if you still have Easter candy leftovers: Candy Pie!

I'm selling myself. I mean, I'm on auction for charity!

Thumbs Up: CakeSpy Samples Thumbs Cookies

Say hello to Thumbs Cookies. They're a tiny cookie that makes you feel fine about eating a baker's dozen of them because they are so small. They're tasty and crumbly and have a very nice sugar-crunch from their topping. After having received a delicious sample package including the original thumbs, chocolate thumbs (with a little dollop of Mast Brothers chocolate in the middle) and some if the little sandwiches with hazelnut choco filling, I can say: I approve of these cookies. But I also enjoy the fact that they come with an interesting story. I'll let Robyn, the baker behind the lilliputian treats, explain it, alongside my clever photos, OK?

Tom Thumb. Get it?

Here goes. (From Robyn): So, I launched Thumbs Cookies, Inc. about a year-and-a-half ago after I had baked someThumbs Cookies for a friend of mine who works at The Ace and she said, "how do we buy these?" 

But...let me back up.

 

As a little girl in Minnesota I grew up baking Thumbs with my mom, Barb. The smell of these tiny cookies would wake me up very early in the morning and I would see my mom rolling a tiny ball of dough and then placing it on the cookie sheet and finishing each one with athumb print. I was mezmorised.. Each one was so perfect. I asked if I could make them, too, and certainly she agreed. Mine however did not look so perfectly round and dainty, but she used them anyway. These quiet hours in the morning with my mom were some of my most treasured memories from growing up.  Over time,"Thumbs" became my mom's signature cookie for every occasion. Friends and family would always be asking for Barb's Thumbs! 

Rules of Thumb

These are some of my fondest memories and the cornerstone of the Thumbs Cookies story While I, too, wanted to share theses delicious bite sized, handmade cookies, I also wanted to celebrate the long time traditions of family time in the kitchen, and how that shapes many of us growing up. 

Under my Thumb

After living in Brooklyn for a few years as a struggling actress, I started to bake a lot. I found myself making lots of Thumbs. I started making variations such as Ginger Clove Thumbsand Thumb Pies (little sandwiches filled with chocolate hazelnut). After seeing how happy these little bite sized cookies made people, I wanted to share them with anyone I could!  

Thumb prints...or, Thumbs on a CakeSpy print!

Today, each Thumb is handmade with care. They are delicate, tiny and melt in your mouth. Many say that the taste makes them think of their childhood. That makes me very happy.  I have been working on several additional flavors, but for now I'd like to keep it simple-just as they started. 

How did I market my wares at The Ace Hotel and Bedford Cheese Shop? Relationships. I actually work at The Ace and I am lucky enough to work at a place where people believe in their community and employees. I am a waitress in the Lobby. After the positivity of the first review from the Ace, the GM decided he wanted to order Thumbs Cookies weekly as a hotel amenity. Similarly, Stumptown Coffee at The Ace started to order them weekly as well. I brought them to The Bedford Cheese Shop and they seemed to be a good fit among the other "artisinal" products. The Bedford Cheese Shop has also been incredibly supportive and instrumental in helping me to further develop the  product's packing. 

Say hello to the bakers!

For more info on Thumbs Cookies, including where to buy, visit the website!