Tag: baking
birthdaywhoopies

You guys, we just had the best weekend! Hannah turned two on Saturday, and we had her birthday party at Coco Beans Play Cafe, a local indoor play space that we just love. We did a “Tea for Two” theme since it was her second birthday, so it was all finger foods and tea-inspired goodies.

I could not be more over the moon with how her party went, and with how much fun she had.

Adam took all of the party photos, so I don’t have those to post yet. But in the meantime, here is some of the prep that went into the party (we did all the food prep ourselves). I’ll post some of these recipes this week.

I made more of these sensational whoopie pies.

Read more on Prepping for Hannah’s Birthday Party…

When peach season fired up last month, Hannah and I made a pilgrimage to the nearby Battleview Orchards to load up.

Read more on Peach Cobbler…

We picked up some fresh picked local peaches and blueberries last week, and they have been sitting in our fridge ever since. With my mom’s move, we just haven’t had time to tackle cobblers and jams and muffins.

Read more on I’ve Got My Eye on You, Fruit…

I loved today. Such a great summer day, and a great unwind after some stressful work times. Tuesday is my last day of work, so I’ve been closing up the library, saying my goodbyes, packing up and hauling home all of my personal work stuff. That has occupied a lot of my thoughts the past week, so today was a really nice respite. At this point I am mentally done and gone, I just need the days to physically end.

Read more on It’s Summer, Alright!…

Ok, guys. Before I dive into photos and posts about our spring break road trip, I need to share about this birthday cake. I know, it’s another cake. But it’s Hannah’s first ever birthday cake, and despite the storm of insanity that plopped down on our house the week of her birthday I was still determined to make it as awesome as I could.

Read more on Hannah’s Birthday Cake…

We had a horrible storm here yesterday. Thunder, lightning, a big pelting hailstorm. A nearby crack of lightning killed my computer. It’s completely fried, along with two other gadgets and the network ports they were attached to in Adam’s technology cave (also known as the laundry room closet). I’m currently posting from our library computer, which I’ve usurped until my new parts get here and Adam can fix my motherboard (I sound like I know what I’m talking about, right?).

Read more on Storms and Sweet Cherry Pie…

Let me preface this with a confession. Part of why I’m so excited to be a mom is to finally have an excuse to go crazy with the party planning. I think I do a pretty good job entertaining our grownup friends, but the options for kid parties are just neverending. This is not the sole reason I wanted to start a family, but it certainly doesn’t hurt. Don’t get me started on the sewing options for homemade Halloween costumes. This Mommy business completely appeals to my inner home ec goddess.

Read more on Sweet Designs by Amy Atlas…

I had a serious craving on Friday night for a lemony cake. Not a pound cake, and not a full-on layer cake with frosting. I specifically wanted to make a lemon Bundt cake, and it took me a surprisingly long time to find a straightforward recipe for this. I found all kinds of bundts made with puddings or oozing with fillings, but I just wanted something plain and simple. Eventually I found a perfect recipe in the American’s Test Kitchen Family Cookbook. I do love that book so. My only criticism is that I made the citrus glaze to go over the top of this cake, and it was a little bit of a tart overload to me. But that could be my own weird pregnant palette, or the fact that I slightly overmeasured the amount of lemon juice I used. Not a flaw of the recipe’s, just my own taste. A simple glaze would’ve been more delicious to me. But here are both recipes as I made them.

Lemon Bundt Cake

To coat the pan:
1 Tbsp unsalted butter, melted
1 Tbsp all-purpose flour

For the cake:
3 cups all-purpose flour
1 tsp baking pwder
1/2 tsp baking soda
1 tsp salt
4 Tbsp fresh lemon juice
1 Tbsp vanilla extract
3 Tbsp finely grated lemon zest (from about 3 lemons)
3/4 cup buttermilk (I made my own with the lemon juice and milk trick)
3 large eggs at room temperature
1 large egg yolk at room temperature
18 Tbsp (2 1/4 sticks) unsalted butter at room temperature
2 cups sugar

For the glaze:
1 3/4 cups confectioners’ sugar
1/4 cup fresh lemon juice or orange juice
Pinch salt

Read more on Sunday Dessert: Lemon Bundt Cake…

Here’s what I will say about this pie: Martha Stewart failed me this Thanksgiving.

I spent a ton of time working on 2 desserts from her November 2011 issue: the 6-layer salted caramel chocolate cake, and this pie. Both sounded delicious in theory, neither really worked. And since I take baking pretty seriously this was not good. We had my in-laws staying with us Thanksgiving week, so hearing baking comments and questions from the MIL every time I brought out a new dessert fail essentially killed my festive spirit (pregnancy hormones didn’t help, either). Nobody needed to tell me they were both insane desserts, but who doesn’t want their houseguests to just lie to them?

Read more on November Pie: Deep Dish Pumpkin-Meringue…

I dated a boy in college whose mother was of German ancestry. And she made this crazy delicious thing for holidays that she just called a German Pancake. I remember learning how to make it in their kitchen, then forgetting all about it for 10 years. I never saw a mention of the crazy, puffy, eggy dish anywhere until I bought Cook’s Country’s Best Country Recipes last year. This magazine has gotten insane rotation in our house over the past year because the recipes are just legendary (remember the Monkey Bread?!). So when I saw the recipe for “Dutch Baby Grows Up” I realized THIS was the German pancake! Apparently actually called a “Dutch Baby,” which is really a weird variation on Deutsch. So I made it weeks ago one Sunday morning when we were watching an F1 Grand Prix. It was yummy with honey and syrup and jam, but not quite as magical as I remembered from college. My tastes have changed since then, but it was still really fun to revisit.


Dutch Baby Grows Up
Serves: 4

  • 2 Tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 2 tsp grated lemon zest and 2 Tbsp juice from 1 lemon
  • 1 tp salt
  • 3 large eggs
  • 1 1/4 cups skim milk (full-fat makes it less crispy, according to the recipe)
  • 1 Tbsp unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 3 Tbsp confectioners’ sugar

Read more on Sunday Brunch: Dutch Baby…

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