tag:blogger.com,1999:blog-8554049149798699784.post-37958443652619332312008-02-19T00:00:00.003-08:002008-02-19T10:30:44.304-08:002008-02-19T10:30:44.304-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_IzJ3M_5t3JI/R7o-QV2j5VI/AAAAAAAABSk/-Z3OVm9JKlw/s1600-h/2188774022_98ca5d7ef5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_IzJ3M_5t3JI/R7o-QV2j5VI/AAAAAAAABSk/-Z3OVm9JKlw/s400/2188774022_98ca5d7ef5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5168511972825883986" /></a>The chocolate boxes are empty; the red roses are wilting. Without a doubt, post-Valentine's Day can be a bummer time of year, with not much other than the chance green-dyed pastry and Irish Soda bread between now and Easter Candy. Happily for you, Cakespy has put together a list of some confectionery Prozac alternatives: happy desserts, perfect for the dark winter days still ahead.<div><br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp0.blogger.com/_IzJ3M_5t3JI/R7o9-V2j5TI/AAAAAAAABSU/GAGLjFd4cvc/s320/2187960933_5a9b781d6b_m.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5168511663588238642" /><div>Topping off the list is the <span class="Apple-style-span" style="font-weight: bold;">Basque Cake</span> (or, if you're feeling authentic and/or fancy, the <span class="Apple-style-span" style="font-style: italic;">Gâteau Basque</span>). Really, the Basque cake is probably the embodiment of sunshine in a cake; not a bread, not a pie, not a cake, but some delightful amalgamation of all three, with all sorts of variations depending on where your recipe comes from geographically. As its name would imply, it hails from the Basque region, a magical area that straddles the border between Southern France and Spain, and is traditionally served in June when cherries are plentiful (there's even a cherry festival each June in the town of <a href="http://www.all-french.com/en/regionen/pyrenees/?messen%20%26%20feste" target="_blank">Itxassou</a>). Just a taste of this cake, with a fruit complement, is like tasting the sun itself, transporting your tastebuds to a warmer climate, surrounded by trees bowed with the weight of their own fruit. <span style="font-style:italic;">Basque</span> in the sun, indeed.<span class="Apple-style-span" style="font-style: italic;"> Recipe listed below. </span><br /><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp2.blogger.com/_IzJ3M_5t3JI/R7o8912j5SI/AAAAAAAABSM/G19wrTHxcho/s1600-h/yhst-81345594588613_1985_243247.jpeg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp2.blogger.com/_IzJ3M_5t3JI/R7o8912j5SI/AAAAAAAABSM/G19wrTHxcho/s200/yhst-81345594588613_1985_243247.jpeg" border="0" alt="" id="BLOGGER_PHOTO_ID_5168510555486676258" /></a></div><div>Still not happy? What can we say: when life's a drag, get <span class="Apple-style-span" style="font-style: italic;">dragées</span>! San Francisco-based <a href="http://www.cakespy.com/2007/11/batter-chatter-interview-with-miette.html" target="_blank">Miette Patisserie</a> has just revamped their site and added an online store, so these Frenchie treats can be delivered right to your home. While dragées may also refer to the crunchy-silver ball bearing-esque cake toppings that have been banned in California, the type we're referring to here are what may also be known as <span class="Apple-style-span" style="font-weight: bold;">Jordan Almonds</span>; entire almonds coated with a sugary shell and finished in lovely pastel colors which the French have been serving up since the 13th century. The contrast of the tender almond with the crunchy, ever-so-slightly vanilla-y sugar coating never fails to bring a smile to our faces; you too can have this joy for just $5 plus shipping by visiting <a href="http://yhst-81345594588613.stores.yahoo.net/dragees.html" target="_blank">miettecakes.com</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp3.blogger.com/_IzJ3M_5t3JI/R7o7XF2j5RI/AAAAAAAABSE/0sCecBYFqJs/s1600-h/rainbowwhilefrosting.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="http://bp3.blogger.com/_IzJ3M_5t3JI/R7o7XF2j5RI/AAAAAAAABSE/0sCecBYFqJs/s200/rainbowwhilefrosting.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5168508790255117586" /></a>Frown not upside down yet? While personally we've begun to suspect that you might be soulless, nonetheless we've got one more fail-safe happy idea, provided by Cake Gumshoe Karen (who also works at a very cool company, <a href="http://www.mailboxtees.com/" target="_blank">Mailbox Tees</a>): an over-the-top <span class="Apple-style-span" style="font-weight: bold;">Rainbow Layer Cake</span>! While some may say (shun the non-believers) that simply adding food coloring doesn't change a cake's taste and character, we suggest that you hold off on making judgements til you taste this rainbow; we think you'll find that yes, magic <span class="Apple-style-span" style="font-style: italic;">does</span> add a little something to the mix. <span class="Apple-style-span" style="font-style: italic;">Recipe listed </span><a href="http://offthemeathook.com/2008/02/11/super-tall-amazing-rainbow-birthday-cake.aspx" target="_blank"><span class="Apple-style-span" style="font-style: italic;">here</span></a><span class="Apple-style-span" style="font-style: italic;">.</span></div><div><br /></div><div><br /></div><div><br /><span class="Apple-style-span" style="font-weight: bold;">Gâteau Basque (Basque Cake)<br /></span><br />Servings: 8<br />Preparation time: 15 minutes<br />Cooking time: 25 minutes<br />Ingredients:<br /><ul><li>2 cups flour<br /></li><li>6 oz (12 Tbs) butter<br /></li><li>2 eggs<br /></li><li>3/4 cup sugar<br /></li><li>1 teaspoon baking powder<br /></li><li>1/2 cup black cherry jam<br /></li><li>1/2 Tbs butter and 1 Tbs flour to prepare the mold<br /></li><li>1 yolk for decorating the cake</li></ul>Directions:<br /><br />Pre-heat the oven to 400 Degrees Fahrenheit.<br />Using 1/2 Tb, butter a round 7" pan. Coat the pan with flour.<br />In a bowl, mix flour, sugar and baking powder together and then add eggs and soft butter.<br />Split the dough into 2 parts, roll one out and place it in the pan, rising up the side of the pan by 1/2”.<br />Pour the jam on top of the dough.<br />Roll the second part of the dough on the table (after sprinkling some flour on the table) to form a round crust the same size as the pan.<br />Put it on top of the jam and stick the edges with the bottom dough. It is important to keep the jam inside the crust.<br />Mix an egg yolk with a few drops of water. Paint it on top of the crust.<br />Place in the oven for 25 minutes.<br /><br /><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">Recipe thanks to </span></span><a href="http://www.francemonthly.com/n/0205/recipe.php" target="_blank"><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">France Monthly</span></span></a><span class="Apple-style-span" style="font-style: italic;"><span class="Apple-style-span" style="font-weight: bold;">.</span></span></div><div><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Want to learn more about all things Basque? Check out <a href="http://www.amazon.com/Basque-History-World-Story-Nation/dp/0140298517/ref=pd_bbs_sr_1?ie=UTF8&amp;s=books&amp;qid=1203390809&amp;sr=8-1" target="_blank">The Basque History of the World: The Story of a Nation by Mark Kurlansky</a>. Planning a visit to la belle France? We suggest trying to fit in a visit to the </span><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-style: italic;">Gâteau Basque Museum</span></span><span class="Apple-style-span" style="font-style: italic;"> (it exists!); find out more at <a href="http://www.legateaubasque.com/" target="_blank">legateaubasque.com</a>. Another wonderful web post about this mighty cake can be found </span><a href="http://www.doriegreenspan.com/dorie_greenspan/2007/09/homage-to-a-cak.html" target="_blank"><span class="Apple-style-span" style="font-style: italic;">here</span></a><span class="Apple-style-span" style="font-style: italic;">. </span></div><div><br /><span class="Apple-style-span" style="font-style: italic;">Want to learn more about the <span class="Apple-style-span" style="font-weight: bold;">mighty dragée</span>? Visit </span><a href="http://en.wikipedia.org/wiki/Drag%C3%A9e" target="_blank"><span class="Apple-style-span" style="font-style: italic;">wikipedia.org</span></a><span class="Apple-style-span" style="font-style: italic;">!</span><br /><br /></div><div><span class="Apple-style-span" style="font-style: italic;">Have we missed your favorite sweet way to chase away winter chills? Let us know!</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-style: italic;"> </span></span></div></div></div><br /><!-- AddThis Bookmark Post Dropdown BEGIN --><div><script type="text/javascript">addthis_url='<data:post.url/>'; addthis_title='<data:post.title/>'; addthis_pub='cakespy';</script><script src="http://s7.addthis.com/js/addthis_widget.php?v=12" type="text/javascript"></script></div><span class="Apple-style-span" style="color: rgb(51, 51, 51);"><br /></span><!-- AddThis Bookmark Post Dropdown END -->Cakespyhttp://www.blogger.com/profile/11540351035366591645noreply@blogger.com