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. 

Ice Cream at Cupcake Royale

Having been away from Seattle for about six months, a lot has changed here. They now charge for bags at the grocery store; the bus is more expensive; the old Center House at the Seattle Center is now a gourmet foodie destination (or trying to be). 

But of all the changes, one of the most exciting is that there appears to have been an ice cream explosion in the city. Highlights: Cupcake Royale and Top Pot Doughnuts are branching out to now offer ice cream; Lick Ice Cream opened its doors on Pine Street. And though not ice cream, it's related: D'ambrosio Gelato opened a second location in Capitol Hill.

The first one I have had the pleasure to sample so far is the ice cream at Cupcake Royale (where you can also buy my cards, btw).

Now, when CCR started offering ice cream, I was intrigued--because while it certainly was branching out from the cupcake theme, it definitely seemed like a natural progression. And a good combo. 

As I learned from Seattle Met, it further makes sense because owner Jody Hall "happens to be close friends with Kim Malek, founder of crazy good Portland ice creamery Salt and Straw …a convenient liaison, indeed. Hall says Malek lent considerable time and assistance in developing her program, and Cupcake Royale ice cream maven Nicki Kerbs and “head churner” James Lowell both went down to Portland for some training."

CakeSpy Note: I have known and loved Salt and Straw, too!

They offer two categories of flavors: "Cupcakes n cream" which are inspired by (and include bits of) their cupcake flavors, including Red Velvet (Cream cheese, buttermilk ice cream with chunks of Red Velvet cupcakes), and Dance Party with Holly Hobbie (Triple vanilla ice cream with chunks of Dance Party cupcakes).

The second category is "Bakeshop Inspired" which feature the "just what it sounds like"--Oregon Hill Strawberry or Royale Extra Dark Chocolate, for instance, as well as some more exotic, like Washington Hazelnut Brittle with Salted Ganache (Vanilla ice cream with chunks of house made salted ganache and hazelnut brittle) or Whiskey Maple Bacon Crack (Real maple ice cream with a hint of Woodinville Whiskey loaded with house-made bacon crack (aka brittle).

But you can see the entire flavor list here.

So. After pining over the flavor list for a while, I finally got to go and try it! I went with my buddies Nicole and Ramon. I've eaten ice cream with them before, in multiple countries.

After sampling the Red Velvet, I had a sort of reaction where I wanted to do a happy dance to praise the heavens for this tangy, cakey, creamy "oh my god how quickly can I eat a vat of it" ice cream. It's really, really good.

But since I was really craving an ice cream sandwich, I decided to go with a different flavor for the main event. I went with the Washington Hazelnut Brittle with Salted Ganache, because really, what part of that is wrong? I got it between two "bacon crack" cookies. 

The cookies, sweet and caramelly and then with a big, salty, bacon-y bite, had a very assertive flavor. As a stand-alone cookie it might not be for the feint of heart. But when used as bookends for this ice cream, I don't think I am exaggerating when I say they approach perfection. The creaminess of the ice cream itself worked nicely with the salty bacon-y flavor--and it was a really, really good ice cream all by itself. I was highly impressed by the creamy vanilla base which was studded with bits of nutty, caramelly brittle and salted chocolate ribboned throughout. It was a Ben & Jerry's style ice cream in that it was really packed with the fillings, but a more intimately delicious version in that I know this stuff is lovingly made in smaller batches. 

Highly enchanted by this experience, I returned the next day for the Red Velvet Ice cream, which was, as I remembered from my taste of it the night before, totally effing delicious.

Cupcake Royale's ice cream not only met my expectations, but exceeded them. They have managed to find a perfect balance: the flavors are not only attention-grabbing, but they are actually delicious. I'm really proud of this gem of a local business for being able to bravely expand in a way that makes sense, and to do it so tastefully and toothsomely.

Other things I should mention: they also have ice cream sandwiches bookended with cake (yum); they also have Red Velvet Waffle cones. Red Velvet Waffle Cones! Yeah!

So, in case you hadn't gotten the message yet: CakeSpy gives a big thumbs up to Cupcake Royale's ice cream.

Cupcake Royale ice cream, scooped fresh at Ballard, Bellevue, 108 Pine, and the Capitol Hill locations; there are pints and sandwiches at ALL locations. GO GET SOME. DO IT. Online here.

Cakewalk: A Day of Cake Eating With Molly Allen and Joy the Baker

Last week, something incredible happened.

I got to eat a ton of cake.

But unlike most days that I eat a ton of cake, on one very special day (March 17, in fact) I got to eat cake all day with Molly Allen, who runs the website CakeFYI.com and is a contributor for Best Friends for Frosting, and with Joy the Baker, overall Big Important Foodie Person and a sweet fan of CakeSpy Shop. She had won an all expenses paid trip to Seattle after the "So You Wanna be a CakeSpy?" contest!

It was a contest to support my amazing book.

Now, I should say thanks in advance to Molly because some of the photos below are hers. Thanks!

I had solicted some suggestions for where to take Molly, but I also had a few favorites in mind--especially considering that she is a fan of red velvet cake.

I can sense that you're getting bored of all of these words and starting to wonder where the cake is, so why don't I tell you what we ate now, ok?

First, since it was St. Patrick's day, we stopped at Nielsen's Bakery in Queen Anne. This little gem is the home of the snitter, fine cinnamon rolls, and most notably, something called the Potato. As Molly put it, "A sweet potato. A pastry puff filled with custard and whip cream, then topped with marzipan and cocoa powder." NOM!

Next, we hit up Pinkabella Cupcakes in Queen Anne. This store has gone through some management changes (it used to be Wink Cupcakes) but it had been highly suggested by a Sasquatch Staffer as a great place for Red Velvet. I took a moment to ask Molly what makes a great red velvet cake:

Oh, and I should assure you: of course we brought our magical ponies.

The Pinkabella cake was highly respectable: a great cake-crumb, moist and flavorful, and a surprisingly light frosting--though I like a thicker and weightier frosting personally, the flavor was very good.

Next, I took her to Trophy Cupcakes. After all, Molly clearly needed a Neapolitan cupcake after her winning recipe, and it's overall a magical place to visit. So we got a few flavors, including the Neapolitan and a "green velvet", the St. Patrick's day version of Red Velvet.

I should also tell you, we brought our ponies here.

As usual, Trophy was delicious. If you've never been there, I have a question: what's wrong with you? 

They were super-sweet at Trophy, and knowing that Molly and I would be hanging out with Joy the Baker soon, they sent us on our way with a cupcake for her, too! AND some to share with the guests. Thanks, Trophy!

Next, we went over to Ballard and picked up some gelato at D'ambrosio. This time, I tried the caramel-fig and the nougat. It did not disappoint--this place is awesome.

Next, we made a quick drive-by at Bakery Nouveau, where the floors are paved in butter and the walls are made of sugar. Not really, but I hope that gave you the idea that this palace of pastry is stuffed with delicious. We got a few sweets including a croissant, and cheated a bit and got some savories too. But we had to get going quick, because it was time for...Joy The Baker!

Joy was passing through town on book tour and stopped at CakeSpy Shop. It was packed--naturally! Here we are together, looking cute. Hey, how'd they get so tall?OK. So after hanging out at the signing for a while, we headed up to our final destination for the day of the pastry: Cupcake Royale. Also made of magic, we picked up a Tiramisu, Red Velvet, and Lemon Pistachio. Yum.

And, you might be wondering: how awesome are we? About this awesome:

At this point, we declared "oink oink" and gave up for the day - but oh, what a MAGICAL day it was.

So, as you may have noticed, Molly tasted a lot of Red Velvet on this glorious, sugar-filled day. At the end of the day, she said that she had a favorite. Can you guess what it was, based on the pictures above? Here's a quick roundup of tasting notes:

Red Velvet Tasting

• Pinkabella: A standout cake, a lighter than expected but very good frosting.
• Trophy: A delicate cocoa flavor, lovely frosting, cute decorations.
• Cupcake Royale: A firmer and less moist cake style, decadent and denser frosting.

If you've been to these shops, which is your favorite? I'll do another post to let you know which one she chose in the next day or two!

Cake Byte: Cupcake Royale Brings Back the Deathcake Royale!

Image: Cupcake RoyaleIt's that time of year again. That beautiful time of year when Cupcake Royale brings the Deathcake Royale back to the masses, for a limited time only.

As they put it:

DEATHCAKE IS HERE - Seattle's most lovingly lethal cupcake is back – reformulated in a sharable babysize.

In a laboratory explosion of sheer genius, the Cupcake Royale scientists created the cult fave Deathcake Royale: Theo Chocolate decadence fused with Stumptown Espresso Ganache and accessorized with a pinch of fleur de sel.

Personally, while I loved the scale of the big version, the smaller version is still crazy delicious, and probably better for your health. I'll just eat three to make up for the dainty size, ok?

For more, visit the Cupcake Royale website!

Teeny's Tour of Pie: High 5 Pie, Seattle

CakeSpy Note: This is the first in Teeny Lamothe's Tour de Pie series on CakeSpy! Teeny is touring the country, learning how to make pies at some of the nation's sweetest bakeries. She'll be reporting here on each stop! First stop: Seattle!

Where: Seattle, Washington

When: The first stop was September... beginning to end.

Why: I found a friend in pie and a fellow lady baker: Dani Cone. She is a truly savvy business lady as well as an inspired pie baker. Dani was the first person to say yes to the tour of pie! 

How: The first stop on the tour was phenomenal. I couldn't have asked for a better way to begin. Not only were Dani and lead baker Anna happy to host, they seemed enthralled with the idea of a pie tour. They provided some really solid advice as well as major baking time. I was able to go in four or five times a week and learn the process of making a High Five pie. 

Observations: I was able to do all sorts of things during the month I was at High Five. I learned how to make fillings by the pound rather than by each individual pie. I helped bake the wholesale pies, packaged them and got them ready for delivery. There was always crust to be rolled out. Anna was very conscious of not wasting excess dough, and I've actually incorporated a lot of her crust ideals into my own pie making. While I was there I fell in love with their marionberry pie and their savory reuben pie. I made my very first cream pie ... banana cream, thank you very much! and was able to share my own recipe for french silk pie, which I think they might still make on occasion. (and if they do, I am endlessly proud) Every day at the kitchen felt like a collaboration. If we weren't making the actual fillings we were talking about them, bouncing ideas off of each other and essentially letting the excitement of baking pie permeate our lives. The whole month felt very surreal, I had a hard time grasping what my life had become. Every day I got to play with butter and flour and that at the end of each day our labors resulted in delicious pies. It was truly an inspiring first stop. 

Tour of Pie Recipe: I did a lot of biking while I was in Seattle, and after getting very lost one day I stumbled on a huge cache of wild blackberry bushes. I later found out that they grow like weeds along the bike trails... but that day I thought I had discovered an amazing hidden treasure. I was tired and frustrated and entirely lost lost lost, but I dove into those bushes without a second thought and picked blackberries until my arms were sufficiently scratched, my fingertips were sufficiently stained and my appetite was sufficiently sated. So, clearly, the Seattle 'tour of pie' recipe is for...

Washington Blackberry Pie

Whole Wheat Crust Ingredients

• 2 1/2 c whole wheat flour
• 1 tsp salt
• 2 tbs sugar
• 1/2 c shortening 
• 1 1/2 sticks of butter (12 tbs)
• 1/4 c vodka
• 1/4 c water

Procedure

1. mix all the dry ingredients. cut in the butter and shortening until the pieces are about the size of peas and coated in flour. add the vodka, smush together with a spatula. add the water, smush together with a spatula. it's gonna be a little sticky/wet. divide into two balls, put in baggies, refrigerate for at least half an hour.... ya know, while you mix the filling. 

Blackberry Filling Ingredients

• 2 cups fresh or frozen (but definitely handpicked if possible!) blackberries
• 1/4 c sugar
• 4 tbs cornstarch

Procedure

1. mix everything together and preheat the oven to 350 degrees. 
2. assemble the pie! Roll out the first of the chilled crust balls. Transfer to 9-inch-diameter pie dish, trim any excess dough but be sure to leave a 3/4 inch overhang, spoon filling into the crust. I would use a lattice for the top crust, because it's just the prettiest with the dark blackberries. Arrange 7 or so dough strips on top of the filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction on top of the filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
3. bake for 45 - 55 minutes or until the crust is a golden brown and your blackberries are bubbling. 

Pastry Profiles: Nutella Brioche from Macrina Bakery, Seattle

Let's take a moment (it won't take long, I promise) to talk about the Nutella Brioche from Macrina Bakery in Seattle.

Now, I'm pretty sure that Nutella was invented on the principle that chocolate-and-hazelnut-make-everything-better. And based on this logic, it would follow that an already-awesome thing (Brioche) would be rendered even awesomer by adding Nutella. I know I just got pretty mathematical-scientific there, so pause for a moment and re-read that if you need to.

But joking aside, this Nutella Brioche is seriously delicious. Feathery-yet-buttery brioche gets a sweet upgrade from pearly sugar on top, and a rich-and-sweet delight awaits you as eater in form of a Nutella filling. The whole package is a wonderful way to breakfast, and pairs beautifully with coffee.

Nutella Brioche, available at Macrina Bakery; for locations and hours, visit macrinabakery.com.

Cake Byte: Cupcake Royale Debuts the Pumpkin Cardamom Cupcake for October

Photo: Cupcake RoyaleThe month of Huckleberry and Peanut Butter and Jelly cupcakes at Cupcake Royale is over.

But don't cry, because there's a new cupcake in town for October: Pumpkin Cardamom!

Per the sweet folks at Cupcake Royale (did I mention I am having a book signing event there on October 15 in Capitol Hill, and October 17 in Bellevue?):

Our dense pumpkin cake is loaded with pureed pumpkin, locally sourced from Stahlbush Islands Farms. We top each cake with a generous swirl of cardamom cream cheese frosting and sprinkle with tiny, autumn leaves of sugar. It tastes almost like a pumpkin pie. 

But don't take our word for it. Here's what Seattle Weekly had to say in last year's poll for Best Fall Cupcake Frosting Flavors. “Everyone who tried this independently gave the review "Hands down, the winner." (No really, everyone said "hands down." This cupcake is just that good.)” - Seattle Weekly

Dense and creamy; sweet and spicy—this cupcake is the perfect way to welcome autumn.

These sweet treats will be available all October long at Cupcake Royale locations; for directions and more info, visit their website.

Cake Byte: Trophy Cupcakes Debuts Caramel Apple Cupcakes for October

Image: Trophy Cupcakes

Fall in Washington state can be a depressing prospect: the start of our annual 9 months of rainy winter.

But at least the apples are top-notch. And for the month of October, Trophy Cupcakes and Party is going to be offering up a delicious addition to their menu: Caramel Apple Cupcakes!

Per their most recent email,

More importantly, this new Trophy confection is the perfect dessert for all fall parties, including National Caramel Apple Day on Oct. 21. Imagine the smiles on little ones’ faces when these cupcakes are unveiled at their Halloween or harvest celebrations!

Trophy’s newest cake boasts chopped, organic Granny Smith apples from Washington, warm fall spices, organic cane sugar, and of course, local dairy and eggs. The spiced-apple cake is topped with Trophy’s house-made caramel infused buttercream, and is edged in toasted pecans, and finished with a drizzle of more homemade caramel sauce, a pretzel stem and a green wafer leaf.

“Caramel apples are a childhood favorite of mine and I knew the only way I would be happy with it as a cupcake was if I could really taste both the crisp, tart apples and the buttery caramel,” said Trophy Cupcakes and Party owner, Jennifer Shea. “By hand chopping the apples and making our caramel from scratch, we nailed it! This cupcake is my new favorite and I hope everyone who tries it loves it as much as I do!”

Caramel Apple cupcakes debut tomorrow, Sat., Oct 1, at Trophy Cupcakes and Party retail locations at Wallingford Center, University Village and The Bravern, and will be available for purchase for $4 throughout the month of October. To order Trophy’s Caramel Apple cupcakes, please call 206.632.7020; for locations, visit the Trophy Cupcakes website. 

Sweet September: Cupcake Royale Debuts New Flavors for the Month

Say goodbye to summer, but don't say goodbye to delicious: Cupcake Royale has just debuted its September flavors, just in time for Back To School (or, you know, thursday). Here's the 411 on the new flavors:

Huckleberry Cupcakes! This baby starts with local huckleberries (fresh, as in they were picked this past weekend) folded into into their vanilla cupcake and top it with a huckleberry buttercream frosting. This cupcake brings all the bears to the yard. CCR has partnered with local farm Foraged & Found Edibles to provide them with their huckleberry crop this year. In case you don’t know what a huckleberry is, think of it as the little brother to a blueberry but with even more flavor.

Peanut Butter and Jam, sitting in a tree. This classic combo has our vanilla cupcake, filled with fresh local strawberry jam (fresh, as in they made it last week) topped with a super fluffy, salty peanut butter buttercream. Sprinkled with chopped peanuts and a coarse sugar and sea salt.

Now through September 30th at all five of their cafes. For locations and hours, visit cupcakeroyale.com.

Oh Darling: Cake Darling Sweets, Seattle

You know what rules? 

Getting a surprise delivery of free cupcakes. 

And--surprise--these ones, from CakeSpy Shop geographical neighbor Cake Darling Sweets, a special-order bakery (no retail storefront) in Seattle, were also gluten-and-dairy free.

But as devoid of the usual suspects of delicious as these treats might have been, they did not taste like deprivation. In fact, they tasted downright dreamy: we enjoyed the chocolate creme and lemon custard varieties. The chocolate was dense and had a lovely crumb (sometimes chocolate vegan cakes can be crumbly, have you noticed this?); the lemon was substantial, with an unexpected but nice lightly nutty-tasting cake, and yet refreshing, with a healthy dose of sweet frosting.

And the baker, Chelsea Lauren, is adorable and a dreamer, per her site:

I've got a few secret dreams written on tiny pieces of paper kept in my pockets or in various notebooks around the house. I have a stash of super secret recipes that I have spent hours upon hours in the kitchen perfecting.

I hope to, one by one, be able to share every vegan, gluten-free cupcake and donut and cookie dream that I have hiding up my sleeve! Thanks for checking out Cake Darling - I would love to hear from you sometime!

...but these sweet dreams can be yours if you're in Seattle or beyond -- she ships! Check out the website here, and the Etsy page here.