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Entries in recipes (676)

Monday
May022011

Cinco de Sweet Mayo: Cinnamon Sugar Dessert Chips With Fruit Salsa Recipe

Everyone knows that chips and salsa are an ideal accompaniment to margaritas and a delicious precursor to a Cinco de Mayo meal.

But what about giving them a sweet makeover to continue the party post-dinner?

Say hello to Cinnamon Sugar Dessert Chips with Fruit Salsa, a dish wherein plain flour tortillas are brushed with a decadent cinnamon-flecked brown sugar and butter mixture and baked until crispy, then served with fruit preserves. Like its cousin Pie Fries, this dish is a snap to prepare and makes for some sweetly addictive eating.

For the full entry and recipe, visit Serious Eats!

Sunday
May012011

Pie Slam Profiles: Pake Recipe and Story by Alexander

CakeSpy Note: This is part of a series of Pie Slam Profiles, featuring the recipes and stories of each of the 9 entrants in last week's Pi(e) Day Pie Slam! This entry came from Alexander, who made the ultimate dessert: a Pake (a pie baked into a cake!). Here's his story:

 Though we all know of Thomas Cake, know the holiday and have seen the statues of him, most do not know his humble beginnings.

As a young cupcake Thomas attended a mostly pie school. The tartlets would all surround him, throw pits at him, mock his egg content, pull at his ruffled cupcake clothes and call him nothing without frosting.

Thomas hoped to find a friend in the also maligned Concord grape tartlet but Concord’s cruelty ran deepest of them all. He’d shove Thomas into the wet dirt, calling him a mud pie.

The adult pies would look the other way, saying things like “Tartlets will be tartlets,” and “that little cupcake just needs a thicker crust.”

As Thomas grew older, almost a full sized cake, he began stuffing himself with cherries to try and fit in with the pies. But his cake brethren despised those of their kind who filled themselves with fruit, for nothing was more reviled than a fruit cake. Once, his father caught him hiding cherries and shouted, “You are not my son! I didn’t raise a black forest cake! I raised a good, simple chocolate cake!”

 But the political winds were changing: At a national level, the cakes formed an alliance with the also oppressed crumbles, a sizable minority that usually sided with the pies, but were sick of playing second fiddle to them. In a violent coup, cakes and crumbles overthrew the ruling pie majority and secured power through brute force. The now ruling Cake Party banned pies from appearing at Thanksgiving and the pumpkin pies wept.

At first, Thomas reveled in the power of his new social status. He need only threaten to report his pie classmates to the ruling party and he would get whatever he wanted.

But one day, Thomas saw Concord pie by a big mud puddle. As Thomas lifted Concord by the scruff of his tin, intending to make Concord eat humble pie, the Apple pies guffawed in anticipation, their cruel laughter reminding Thomas of his position only weeks before. Instead he gently lowered Concord to dry land and asked, “Can’t we all just get along?”

From then on, Thomas became an advocate for downtrodden desserts. Pie, cake, brownies, cookies clafouti and even donuts soon marched to his rallying cry of dessert equality. Even the soufflés rose to the occasion.

 The King Cake feared Thomas’ 350 degree rhetoric. One day, Thomas simply disappeared, never to be seen again. Rumor had it, the King Cake had personally stabbed Thomas in the back with a cake server, but most believe he was simply dumped in a compost pile and left to rot.

But, Thomas’s ideas live on! The next time you think of ordering a cake for a birthday or consider entering a pie into a fair, remember Thomas’s teachings! Consider instead, a panna cotta or maybe even a Pavlova. Don’t be slave to your sweet preconceptions! Remember, our enemies are not the pies or the cakes but the soups, the salads, the main course, the Atkin’s Diet! Sweet solidarity!

Chocolate and Cherry Pake

Crust:
  • Make a "sturdy" pie crust. I usually follow Ken Haedrich's food processor recipe from his book "Pie."
  • 2 3/4 cups all purpose, 1 tablespoon sugar, 1 teaspoon salt, 2 sticks cold butter, 1/2 cup cold water. Follow standard crust directions, but mix two egg yolks into the cold water to make the crust sturdier.
Pie Filling:
  • 1-1/2 lb. Bing cherries, pitted (4-1/2 cups)
  • 1 cup  sugar
  • 1/4 cup MINUTE Tapioca
  • 1 Tbsp.  lemon juice
  • 1/4 tsp. almond extract
  1. Mix fillings and let sit for 15 minutes, Fill crusts and bake at 400 for 45-50 minutes.

Cake Batter:

 

  1. Make a basic chocolate cake batter. I usually use something similar to this (a decently sturdy cake, not the total fall apart cake on the back of Hershey's Cocoa Powder box (a surprisingly good recipe):
  2. Prepare two cake pans. Pour just enough batter to cover the bottom of one pan, then place the cherry pie into it. Drop the pan on the counter to remove air bubbles and to settle the pie in the batter. Just barely cover the exposed top of the pie with batter. Pour the remaining batter into the other pan.
  3. Bake. The cake pan with the pie will take much longer as the pie is absorbing most of the heat (especially if the pie has already cooled.) Remove the normal pan when it's done, remove the pie/cake pan when it's slightly underdone. Let both cool, then cut the normal cake layer into two or three layers (depending on the thickness.)

 

Frosting:

 

  • Make a buttercream  (1/2 cup butter, 3 1/2 confectioner's, 1 pinch salt, 1 teaspoon coffee or espresso.)

 

To assemble:

 

  1. Place the cake enclosed pie as the bottom layer. Frost with butter cream. Place a normal cake layer on top of it. Frost and sprinkle with cherries and cherry kirschwasser. Do the same for the remaining layers, but do not frost and cherry the final layer.
  2. Cover the entire pake with stabilized whipped cream and decorate with chocolate shavings. Refrigerate so the whipped cream doesn't go bad.

 

Tuesday
Apr262011

Let's Jam: Jamprint Cookies Recipe from Oddfellows Cafe, Seattle

Anyone who has ever visited Seattle's Oddfellows Cafe knows what a beautiful and special things its bakery case contains. From biscuits to blondies to bundts (and even homemade Ho-hos!), they've got something for every sweet tooth. And now, here's one of their secrets: a recipe for their Jamprint Cookies (a sort of thumbprint-meets-macaroon cookie). They urge you to post pictures on their Facebook page if you try the recipe out!

Here's how to make this magic happen at home:

Jamprint Cookies

 Ingredients

  • .75 lbs butter
  • 1 cup sugar
  • 3.5 cups flour
  • .5 teaspoon salt
  • flaked coconut, for edges
  • jam (of your choosing), about 1 teaspoon per cookie

Procedure 

  1. Preheat oven to 350
  2. Cream butter + sugar in mixer w/ paddle attachment, add vanilla + salt
  3. Sift in the flour, mix until dough comes together
  4. Wrap in plastic, chill for 1 hr
  5. Roll it into 1 ounce balls, dip balls in egg wash + roll in flaked coconut
  6. Put ball on a baking sheet + indent the top, fill with jam.
  7. Bake for 20 to 25 minutes, until coconut is toasted and jam thickens.

 

Saturday
Apr232011

Sweetness in the Morning: Coffee Spanish Torrijas Recipe

Nomsies! A big thank you to Eagle Brand Condensed Milk and to Ingrid Hoffman, who were kind enough to share this recipe for Coffee Spanish Torrijas (described to me as "like Spanish French Toast").

Coffee Spanish Torrijas

Yield: 6-8 servings / Prep Time: 10 Minutes / Cook Time: 5 Minutes

Ingredients:

  • 1 (14 oz.) can Sweetened Condensed Milk, divided
  • 1/3 cup strong brewed coffee, plus 4 tsp., divided
  • 3/4 teaspoon vanilla extract
  • 1 large egg
  • 2 to 3 tablespoons butter
  • 1 (6 oz.) loaf French bread, cut into 16 (1/2-inch) slices
  • Ground cinnamon 

Instructions:

  1. HEAT oven to 250°F. Place small baking sheet in oven.
  2. WHISK together 2/3 cup sweetened condensed milk, 1/3 cup coffee and vanilla in large bowl. Whisk egg in medium shallow bowl until blended.
  3. HEAT 1 tablespoon oil in large skillet over medium heat. Dip one bread slice at a time in milk mixture, then in beaten egg, turning to coat both sides. Place 5 to 6 slices in heated skillet. Cook until browned, about 1 to 2 minutes per side. Place on baking sheet in oven to keep warm. Repeat with remaining slices adding more oil as needed.
  4. COMBINE remaining sweetened condensed milk and 4 teaspoons coffee in small bowl to make topping. Drizzle topping over warm bread slices just before serving. Sprinkle with cinnamon.
  5. For a citrus topping, stir 1 teaspoon lime juice and 1/4 teaspoon grated lime peel into topping.
Monday
Apr182011

Hoppy Easter: Carrot Cake Truffles Recipe for Serious Eats

How do you capture the Easter Bunny?

Not with carrots, that's for sure: way too healthy, and if there's one life lesson that holds true, it's that you catch more flies with honey.

That is to say, try your luck with these little nuggets of delight known as Carrot Cake Truffles, inspired by the basic cake pop recipe from my bloggy BFF Bakerella. Comprised of dense carrot cake mixed with cream cheese to form a decadent filling, a coating of high-quality white chocolate adds a sweet finish, making for a hoppy, er, happy eating experience. Even if you don't capture the Easter Bunny, your happiness is pretty much guaranteed.

For the full entry and recipe, visit Serious Eats!

Monday
Apr112011

So Corny: Easter Candy Corn Recipe for Serious Eats

It's time to let you in on a little secret: Easter Corn is the same thing as Candy Corn, but colored differently. And like Candy Corn, it tastes better when made at home.

Of course, you can make the most of this festive treat by coloring it creatively. Instead of tricolors, why not go for five stripes of pastel sweetness? And, going even further, why not serve it in overturned baby-food jars to form the cutest enchanted forest-style terrarium treats you've ever seen? With all that magic, you might just give the Easter Bunny a run for its money.

For the full entry and recipe, visit Serious Eats!

Friday
Apr082011

Get Dirty: Dirt Cake Recipe from Cake Gumshoe Sabrina

Have you ever heard of "Dirt Cake"? Well, neither had I, sweet friends, but Cake Gumshoe Sabrina was kind enough to share after I had what can only be described as a "Facebook freakout" after seeing her post pictures of this masterpiece online.

Here's the 411, from Sabrina:

According to your comment, I'm assuming you have never had the yumminess that is 'DIRT CAKE!' It is quite simple to make and makes for a happy tummy.

Dirt Cake

 

  • 1 regular-sized package of Oreos (or store brand)
  • 1 box of instant chocolate Jello pudding mix (the no-cook version)
  • 3 cups of milk
  • 1/2 or 1 tub of whipped topping 
  • 1 package of gummi worms

Procedure

  1. Step 1: Crush your Oreos! I place cookies in a large ziploc bag, gently use a rubber mallet to break them down to smaller pieces/crumbs. HINT: You could also use a blender if you've got one handy, it's a lot faster. If you use one, break up the cookies a little bit beforehand to help w/ the process.
  2. Step 2: Make some mud. Prepare the package of pudding mix by combining 3 cups of milk and blending thoroughly. Add 1/2 to a full tub of thawed whipped topping (as found in the freezer section) and mix well.
  3. Step 3: Build! In a deep bowl, clear flower pot or several individual bowls, add a layer of crushed Oreos (aka dirt) then spoon a layer of your mud pudding, follow with another layer of dirt and repeat until you're out of both. I usually end up with 3 layers of cookie crumbs and 2 layers of pudding.  HINT: As you build your layers, feel free to drop a few gummi worms in!
  4. Step 4: Garish. Add gummi worms to the top of the 'cake' and refrigerate for several hours.  HINT: If you happen to have a sprig of fake flowers laying around, clean the plastic stem and stick it into the dirt cake. Sometimes the flowers can be too heavy or lopsided so this won't always work...but it definitely adds to the effect! 
Enjoy!

 

Monday
Apr042011

Sweet Fusion: Easter Candy Choco Taco Plate Recipe for Serious Eats

It's true, I am a genius.What happens when you combine Easter Candy with a Choco Taco?

Nothing good, that's what. Instead, you have something great. This Easter-themed "taco plate" is fusion at its best, with sweet "tacos" filled with ice cream and all manner of pastel sweets, topped with green-tinted shredded coconut which simultaneously mimics Easter basket grass and shredded lettuce. Bonus points if you serve it up with a side of "rice and beans"—rice pudding studded with jelly beans, of course.

For the full entry and recipe, visit Serious Eats!

Sunday
Apr032011

Sweet Spot: Oatmeal Raisinet Cookies Recipe by Cake Gumshoe Christine

CakeSpy Note: This is a guest post from Cake Gumshoe Christine Mullen, a photographer and food blogger from Ottawa, Ontario. She enjoys experimenting in the kitchen and photographing the results but ultimately hates doing the dishes. She blogs at Munchin With Munchkin.

I have the biggest weak spot for chocolate covered raisins. Every time I bite into one it brings me back to my earliest childhood memory.

I remember the specific moment I was hooked for life. It was December of 1989. My mother was on Christmas holidays and she decided to take me to see my first movie. We drove to Britannia which had both an indoor theatre and a drive in.

When we entered the theatre I was mesmerized by the speckled carpet, the sparkling ceiling and the overwhelming smell of popcorn. As we stood in line my eyes focused on a glass display case at the front
counter filled with colourful boxes of candy.

When we finally got to the front of the line my mother purchased our tickets and asked me if I wanted a treat. In my 3 years of life I rarely had candy so I knew this was a special occasion. As I peered through the glass my options were overwhelming. Without the ability to read my decision was determined solely by the colour of the box. I came to the conclusion that the purple box would contain the best treat and mother happily agreed.

With large purple box in hand we walked to our theatre and chose seats
close to the front. My memories of the movie are vague but I remember
sharing that box of raisinets and thinking my mother was the coolest
person in the whole world.

My mother is coming to visit me this week so in preparation I made these oatmeal raisinet cookies to share with her. They are incredibly soft and chewy and the chocolate covered raisins add that taste of childhood every great cookie should have.

Oatmeal Raisinet Cookies

Makes about two dozen cookies

 

  • 1 cup butter, at room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 Tsp. vanilla extract
  • 1 ½ cups all purpose flour
  • 1 Tsp. baking soda
  • ½  Tsp. salt
  • 3 cups old fashioned oats
  • 1 ½ cups chocolate covered raisins

Procedure

  1. Preheat oven to 350
  2. In a large bowl cream the butter and sugars.
  3. Add the eggs and vanilla and mix until fully combined.
  4. Stir in the baking soda, salt, and flour and mix until just combined, being careful not to over mix. Briefly mix in the oats. Add the chocolate covered raisins and stir until just combined.
  5. Scoop 1 tablespoon of cookie dough onto un-greased cookie sheets about half an inch apart.
  6. Bake for 10 – 12 minutes until the cookies are golden brown along the edges.

 

Thursday
Mar312011

Feeling Toasty: Coconut French Toast With Bananas Foster Recipe from Joe Yonan

What happens when coconut, French Toast, and Bananas Foster make sweet love?

Well, find out for yourself (pervert!)--check out Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. He was kind enough to share the following recipe from the new release:

Coconut French Toast with Bananas Foster

  • 3 tablespoons pecan halves
  • 1 egg
  • 1/4 cup coconut milk
  • 1/4 teaspoon vanilla extract
  • 1 thick (3/4- to 1-inch) slice rich white bread, such as brioche or challah, trimmed neatly into a round or square (crusts removed)
  • 1/4 cup Japanese-style panko
  • 2 tablespoons dried unsweetened coconut flakes (medium shred)
  • 1 teaspoon granulated sugar
  • 1 tablespoon plus 1 teaspoon unsalted butter
  • 1 teaspoon dark brown sugar
  • 1 banana, peeled and diagonally sliced 1/2 inch thick
  • 2 tablespoons dark rum
Procedure
  1. Toast the pecans in a small, dry skillet over medium-high heat, shaking the pan frequently, until they start to turn dark brown and smell very fragrant, 2 to 3 minutes. Immediately transfer them to a plate to cool.
  2. Whisk the egg, coconut milk, and vanilla extract together in a shallow bowl. Add the bread; let it stand for about 10 minutes, turning it over about halfway through, until it has absorbed most of the liquid.
  3. Combine the panko crumbs, coconut, and granulated sugar on a plate. Use a spatula to transfer the soaked bread to the crumb mixture, and turn to coat both sides evenly. Pat as much of the mixture as you can onto the bread.
  4. Melt 1 tablespoon of the butter over medium-low heat in a small skillet. Add the bread and cook until it is golden brown and crusted, 3 to 4 minutes. Turn it over and cook another few minutes, until it is golden brown on the second side. (Reduce the temperature as needed to keep the bread from getting too dark.) Transfer to a plate. The inside of the French toast will be fairly spongy.
  5. Add the remaining 1 teaspoon of butter to the pan and let it melt. Add the brown sugar and stir until it melts, 1 to 2 minutes. Add the banana slices and stir until they are warmed through and coated with the butter in the pan, 1 minute. Add the pecans and rum, and stir to combine.
  6. Spoon the warmed banana mixture over the French toast, and eat.

Note: Some brands of coconut milk, such as Chaokoh from Thailand, are available in 5.6-ounce cans rather than the standard 13.5 to 14 ounces. Store coconut milk in the refrigerator for up to 1 week, or freeze in ice-cube trays and then store the cubes in freezer-safe heavy-duty plastic bags for several months.

Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

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