I recently received an email from a sad baker. She was attempting to make buttercream in the midst of a rather hot day. Her kitchen was nearing 80* leaving the butter a melty mess. Oh how I’ve been there.

In my wedding cake making days I would constantly worry about dripping buttercream on hot days. I’d have the coordinator of the wedding assure me over and over again that the cake would not be set up in the sun, but still I’d worry.

If only I’d known about this marshmallow “frosting”. I would have done a lot less worrying. Okay, you’re probably right – what bride wants their wedding cake covered in smooshed marshmallows?

There’s good news in the midst of this sad tale – I’m not in the wedding cake business any more and this girl dreams of chocolate cake covered with oozing marshmallow.

Want more good news? You only have to dirty one bowl while making these dark, moist and sweet cakes. I’ve said it before and I’ll say it again – I’m a lazy baker who likes to spend her time baking and eating rather than cleaning. But I’d happily clean a sink full of dishes if the final destination is delicious cake – lucky for me I can have my cake and not have to do many dishes. I have found my new chocolate cake recipe!

So to the sad baker with a bowl full of melted buttercream I’d like to say – put it aside for now, wait for a day with a bit more chill in the air and reach for the marshmallows. If you don’t care for the store-bought version try making your own!

Chocolate Cupcakes with Marshmallow Frosting

adapted from Martha Stewart Kids Magazine

3/4 cup unsweetened cocoa powder

1 1/2 cups all-purpose flour

3/4 cups sugar

3/4 cups dark brown sugar

1 1/2 teaspoons baking soda

3/4 teaspoon baking powder

3/4 teaspoon salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk (or make your own – 3/4 cup milk to 2 1/2 teaspoons acid such as lemon juice, vinegar or cream of tartar)

3 tablespoons vegetable oil

1 teaspoon vanilla extract

Pre-heat oven to 350*. Line two cupcake pans with paper liners for a total of 24 cupcakes. Set this aside.

In a large mixing bowl whisk together cocoa, flour, sugars, baking soda, baking powder and salt. Add the eggs, warm water, buttermilk, oil and vanilla. Mix until smooth.

Fill cupcake pans about 1/3 full. Bake until the tops of the cupcake spring back when gently pressed. This should take about 20 minutes.

Top with either a store-bought or homemade marshmallow then pop back into the oven for 3-5 minutes until marshmallow is soft. Remove from the oven then press down gently creating a perfect snow-white cap.

Cool on a wire rack.

*Optional – broil the marshmallow cupcakes for a toasty and lovely golden caramelized sugar flavor. Watch them closely!

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The bags are mostly packed, the food is prepped and I have enough sewing projects and reading material to keep me busy for the next month – all of this can only mean one thing… it’s VACATION time! There will be toes dipped into the ocean, sand found in every nook and cranny and plenty of lounging.

I just couldn’t imagine leaving without sharing this recipe for Zucchini Whoopie Pies. Sounds a bit odd doesn’t it?! I like odd. This combination came from two simple facts – 1. Whoopie pies are delicious and 2. Zucchini is in abundance this time of year. And let me also add that homemade marshmallow fluff filling is reason enough to make these little cake pies.

So while I’m gone your assignment is to make these little treats. I know, I’m strict.

I hope to update pictures and some fun projects we have planned for the beach while I’m gone but I’m not sure there will be much internet access. So if you don’t hear from me please don’t worry and send out a search party – trust me, I’ll be fine.

Zucchini Whoopie Pie

2 cups plus 2 tablespoons all-purpose flour 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup dark brown sugar
1/2 cup butter, softened
1 large egg
1 cup grated zucchini
1/2 cup milk
1 teaspoon vanilla extract

Preheat oven to 375°F (190°C).
In medium bowl combine flour, baking powder, baking soda, cinnamon and salt; set aside.
In large mixing bowl, cream together shortening and sugars until light and fluffy. Add egg, zucchini, milk and vanilla and mix well. Stir in flour mixture until just mixed.
Drop by tablespoonfuls, 2-inches apart, onto parchment lined baking sheets. Bake for 8 to 10 minutes or until lightly browned. Transfer to wire racks to cool.

*They spread quite a bit so don’t make your mounds of batter too big.

For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners sugar
2 cups marshmallow cream such as Marshmallow Fluff (homemade recipe below)
1 teaspoon vanilla
Make filling:

Beat together butter, confectioners sugar then add in the marshmallow fluff, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:

Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.

Cooks’ notes:
• Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature.

• Filling can be made 4 hours ahead and kept, covered, at room temperature. Refrigerate if you aren’t going to use it before then.

Marshmallow Fluff

makes 2 cups

3 egg whites
2/3 cup sugar

Make a double boiler by bringing a small pot of water to a bare simmer, then place the bowl of your stand mixer, if you’ve got one, or another large stainless steel bowl atop the water. Add the egg whites and sugar, and whisk continuously until the sugar dissolves and the liquid is warm to the touch.

Transfer the bowl from the stovetop to your stand mixer (you’ll probably want to wipe the condensation from its bottom before securing), and use the whisk attachment to whip the liquid on medium-high speed until it turns glossy with stiff peaks, about 8 minutes. If you don’t have a stand mixer, do the same with your electric hand mixer.

Eat immediately or refrigerate for no more than a week.

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It was Monday afternoon and I was pacing my living room. My dear friend and cooking class partner, Julie, arrived to watch our boys while my husband and I headed off to the 20 week ultrasound. Those of you who have been down this road before know that this is probably the best appointment there is during pregnancy. And for us it was especially important because, most likely this is our last little bundle and I was bursting at the seams to find out the sex. Really, I’ve been quite a bear to live with.

I checked in for my appointment and continued to pace. My nerves were being passed on to my husband as he knew how badly I have been hoping for a little girl. Of course I adore little boys with their dirt covered hands and daily wrestling matches but I so longed for a bit more pink in my life. If you’ve been reading my blog this comes as no surprise.

Well, dear blog readers, I am so completely thrilled to say, “BRING ON THE PINK!! It’s a girl!!!” And a rather adorable one too. Most importantly the ultrasound showed she is healthy and growing bigger everyday.

I had the technician repeat this news and every time she referred to my baby as she or her I shrieked with joy.  I immediately called my Mom and ten minutes later she was the car, determined to buy some pink for her new granddaughter. Friends, let’s just say that my little girl is ready to hit the beach in her plaid bathing suit and cupcake cover-up.
So in honor of this special occasion I made something sweet. And my goodness I don’t know why I hadn’t thought of this before – maybe it’s because I didn’t have a little girl in my belly inspiring pink creations.

Rhubarb ice cream with oatmeal shortbread. Oh dear is it ever delightful. Of course you all know how much I adore Rhubarb but let me just say that I think I’ve found my favorite way to enjoy it – in ice cream form. It’s sweet and tart, creamy and smooth and reminiscent of a Rhubarb crumble with the addition of the shortbread.

The Rhubarb is first braised in vanilla bean and butter. That luscious mixture infuses with cream and whole milk and gets a splash of Spring essence in the form of Cherry Blossom extract (thanks to my dear friend Helen from Tartelette who sent me a bottle).
So please celebrate pink with me and the arrival of Spring by whipping up this delightful dessert.

Rhubarb Ice Cream with Oatmeal Shortbread

Ice Cream

3- 3 1/2 cups Rhubarb chopped in 1/2″ chunks
2 oz. (1/2 stick) butter
1 Vanilla bean, seeds removed
1 tsp vanilla extract
1 cup brown sugar, not packed
1/4 tsp salt
2 cups heavy cream
1 cup milk

7-10 drops cherry blossom extract (optional) – Rose water would be lovely as well

Combine the Rhubarb, butter, vanilla bean and seeds, vanilla extract, sugar and salt in a medium sauce pan. Cover and place on medium-low heat. Simmer until Rhubarb is soft. This should take about 15 minutes.
Remove the lid and break up the Rhubarb with a wooden spoon. In a medium bowl combine the cream and milk then add the braised Rhubarb. Add the cherry blossom extract if you are lucky enough to have some. Let chill completely.
Churn in your ice cream machine according to manufacturer’s instructions.

Oatmeal Shortbread

1 1/2 sticks butter, softenend
1/2 cup brown sugar
2 Tb. white sugar
1 yolk
1 tsp salt
1 Tb. vanilla extract
3/4 cup ground oatmeal (this can be done in a blender or food processor)
1 cup flour

Cream the butter and the sugars until light. Add the yolk and salt. Scrape down the sides of the bowl. Stir in the vanilla. Add the ground oatmeal and flour. Stir just to combine.
Roll into a 2″ log then wrap with parchment and chill.
Preheat oven to 350*.
Slice chilled log into 1/4″ discs – if you want them to look perfect use a 1 1/2″ round cutter. Sprinkle the tops with oatmeal then bake for 15 minutes or until golden brown around the edges.
Let cool on a wire rack then serve with your ice cream.

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The other day a smell permeated the house that was as comforting as slippers – the ones that are covered with wool then open up to a textured faux fur that tries to replicate the impossibly soft covering of a baby lamb. It was as fragrant as Lillies and so completely intoxicating I had a hard time concentrating on the task at hand.

I was poaching pears.

My nose was never more than six inches from the pot as I let the floral steam wash over my face like the most exhilarating spa treatment. My mind raced with ideas on how to use these pears daily  during this chilled season where their presence is simply perfect.

As I dreamed I dipped a little glass in to steal some of the poaching liquid and determined that it makes a rather delightful mulled wine.

On this occasion the pears found themselves covered in a white blanket of white chocolate mascarpone mousse. They became close neighbors with lady fingers that also became intoxicated with a reduced version of the poaching liquid. Everyone was happily capped with whipped cream and white chocolate curls.

The next day my pears became fast friends with a ginger and cardamom panna cotta.

Don’t you think for one minute that these pears need some fancy accompaniment to make them special enough for the Holidays. Oh no. They are, on their own, simply perfect. Serve with creme fraiche or whipped cream – oh and can you imagine what a creamy caramel would do for these spicy pears. Oh goodness.

White Chocolate Tiramisu Trifle with Spiced Pears
from Bon Appetit, December 2007
This is a great holiday “wow” dessert that is actually better made the day ahead. Space out your prep. You can make the pears and reduction 2 days ahead and assemble everything else the day before. Let rest in the fridge. This will give all the incredible flavors a chance to hang out and get to know one another.

Spiced Pears:
1 750-ml bottle dry white wine
2 cups pear juice or pear nectar
1 1/4 cups sugar
12 whole green cardamom pods, crushed in resealable plastic bag with mallet
4 1-inch-diameter rounds peeled fresh ginger (each about 1/8 inch thick)
2 cinnamon sticks, broken in half
7 large firm but ripe Anjou pears (3 to 31/4 pounds), peeled (the original recipe called for 5 but I wanted more. Feel free to make even more pears – you won’t be sorry)

White Chocolate Mascarpone Mousse:
7 ounces high-quality white chocolate (such as Lindt or Perugina), finely chopped
1/3 cup poire Williams (clear pear brandy) - I used apple brandy and I heard no complaints
1/4 cup water
1/2 vanilla bean, split lengthwise
1 8- to 8.8-ounce container mascarpone cheese
1 cup chilled heavy whipping cream

Trifle Assembly:
3 3-ounce packages soft ladyfingers, separated
2 cups chilled heavy whipping cream

White chocolate curls

1 tablespoon powdered sugar

For spiced pears:

Combine first 6 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Add pears and bring to boil. Reduce heat to medium, cover, and simmer until pears are just tender when pierced with knife, about 35 minutes. Transfer liquid with pears to large bowl and refrigerate until cold, about 3 hours.

Using slotted spoon, transfer pears to plate. Boil poaching liquid in heavy large saucepan over medium-high heat until slightly thickened and reduced to generous 1 1/2 cups, about 15 minutes. Strain into 2-cup measuring cup; discard spices in strainer. Cool. Cover and chill pears and pear syrup until cold.
For mousse:

Combine white chocolate, pear or apple brandy, and 1/4 cup water in top of double boiler set over simmering water. (You can also do this in the microwave for 30 sec. increments – be very careful not to overheat) Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mixture until barely lukewarm.

Using electric mixer, beat 1 cup cream in medium bowl until peaks form. Fold whipped cream into mascarpone mixture in 4 additions. Cover and chill white chocolate mousse until set, about 3 hours. DO AHEAD: Pears and mousse can be made 1 day ahead. Keep chilled.
For trifle assembly:

Cut pears lengthwise in half and remove cores and stems; cut halves lengthwise into 1/4-inch-thick slices.

Arrange ladyfingers, rounded sides down, in single layer in bottom of 12-cup trifle dish (about 8 inches in diameter and 5 inches deep), covering bottom completely (using about 15 ladyfingers). Drizzle 5 tablespoons pear syrup evenly over ladyfingers. Using small offset spatula, spread 1/3 of white chocolate mousse over ladyfingers, making layer slightly thicker around outer edges of dish to allow mousse to be more visible (center of mousse layer will be thin). Starting at outer edges of dish, place pear slices in single layer with curved edges against sides of dish atop mousse, covering completely. Repeat layering of ladyfingers, syrup, mousse, and pears 2 more times. Cover with fourth layer of ladyfingers (some ladyfingers and pear slices may be left over). Drizzle ladyfingers evenly with 5 tablespoons syrup. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate trifle and remaining pear syrup separately.

Using electric mixer, beat 2 cups whipping cream in large bowl until soft peaks form. Add 1/4 cup pear syrup and beat until stiff peaks form. Working in batches, transfer cream to large pastry bag fitted with large star tip. Pipe rosettes all over top of trifle, mounding slightly in center. Sprinkle with crystallized ginger. Garnish with chocolate curls. DO AHEAD: Can be made 6 hours ahead. Keep refrigerated.

Sift powdered sugar over trifle just before serving.

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It has been awhile since I designed and created a wedding cake. When my sweet little punks were less mobile I spent many weekends building massive edible sculptures that were destined to be destroyed and enjoyed.

Some were covered in chocolate with torched meringue flames. Others were teal and intricately decorated with chocolate damask. Many were as simple as a luscious covering of Italian buttercream speckled with vanilla bean and fresh flowers.

This past weekend I emerged from my wedding cake retirement and created a four-tiered cake for a very dear friend. The wedding was flowerless with a winter woodsy theme.

The bride is the embodiment of grace and femininity. The groom is a hunter – more comfortable in camoflauge than a tux. For her there was gold and ruby red cranberries. For him there were antlers and pheasant feathers. Together they created a wedding that was stunningly beautiful and deeply meaningful.

I covered the layers in white fondant then hand painted the tiers. I wrapped the base of each cake with brown satin ribbon and gold pearls. The branches bordering the cakes are covered in chocolate and dusted with edible bronze. The top tier was adorned with pheasant feathers, cranberries and gold antlers sculpted from gumpaste.

On the inside a deep, dark chocolate cake and layers of tangy cream cheese frosting. I can not believe I haven’t shared the recipe for this cake here before. It’s a shame really. After all this time I have been holding out. Well, no longer my friends.

After you read this post you can have a cake in the oven in five minutes. Hurry. I’ll time you.

Dump and Stir Chocolate cake

adapted from “In the Sweet Kitchen” by Regan Daley

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 cup natural unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

6 tbl. canola oil

1 tbl. white vinegar

1 teaspoon vanilla extract

1 packet Starbuck’s Via Instant coffee or 2 tsp instant coffee

1 cup cool water

Sift the flour, sugar, cocoa, and baking soda in an 8×8 (or 9×9 – reduce baking time by 5-7 minutes) pan. Add the remaining ingredients then stir to combine.

Place the pan into a pre-heated 350* oven for 30 minutes or until a wooden skewer comes out clean. Transfer the pan to a wire rack to cool. Frost with your favorite chocolate, vanilla or cream cheese frosting.

Photos by Gabriel Boone Photography

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While I technically did not finish off the month by posting everyday I still consider my crazy attempt a success.

In this current season of life my time is very limited and more structured then I ever would have wanted it to be. I have two little sweet boys who want my attention and continually need to be re-directed before they seriously injure themselves. They eat, three times a day, have pre-school and have many ideas of what they want to do with the day – often their ideas are much different than mine.

They also like to make a mess of their clothes. I think they just like to see how big the dirty clothes pile gets before mom goes crazy and does it all in one day leaving an even larger pile of clean clothes that, most likely, will never see hangers or drawers but will remain in a very large pile – perfect for wrestling in I might add.

This season is extremely demanding but the joy it brings is as abundant as our clothes piles. I am so incredibly thankful for my little testosterone filled blessings. Without them I wouldn’t laugh nearly as often and I would not know what it feels like to be  self-less – which is an ongoing process.

When the little crazies are snug in their bed and the legos have been picked up, this is the time I have to pursue the vast goals I have for myself. It is so easy for me to make excuses for this season of life, such as, there isn’t enough time to accomplish what I want to do.

Sure I am more tired than a teenager and coffee is often what is keeping me upright but I have become tired with the excuses. So I decided to see if I could blog everyday.

Before the challenge I could barely muster out two posts a week, most often it was one. This was a test in discipline and determination. I thought that if I was able to complete this challenge then I could no longer use the excuse that I simply don’t have enough time.

I became intentional with my time. I actually – eek – wrote a schedule most days. I would take great joy in planning out the recipes and even greater joy in creating on a whim. I viewed the world differently as I was constantly open to new ideas to share with you all. The greatest example of this sudden inspiration was the coffee series - which I adored both writing and tasting.

By posting everyday my passion grew and I fell more deeply in love with this blog and those of you who read and converse with me. I looked so forward to writing, photographing, cooking and sharing with all of you. I was inspired daily.

Near the end of the month my family and I visited friends in Portland, OR. I spent that weekend with a friend to celebrate her wedding this weekend. We spent the rest of the time catching up with our dear friends and enjoying one another’s company. While the blog is a big part of my life and a source of great joy I realize my priorities and felt it was vital to be present with my friends and not preoccupied with blogging.

So that’s that. Tomorrow is December and I won’t be posting everyday  – I mean I really did enjoy it but I’m not THAT crazy. But now I have no excuses. Whatever the goal – if it’s given enough value I can and will find the time for it.

I have much I want to accomplish and I am so excited to see where my path will lead. In the mean time I will pursue them hard while the moon is up and the boys are resting quietly. These little boy days are so few and I don’t want to miss a moment.

Thanks again for always being here, commenting, reading and encouraging me along the way. I read every. single. comment and was filled with great joy from your words. Thank you. Thank you.

Please accept my gift of this intriguing and utterly delicious holiday tart.

The idea started with a recipe for Cranberry curd. I instantly creased the corner and put it on my list of recipes to blog during the month of November. My mind raced with ideas of uses for this magenta curd, but inspiration hit with the surplus of gingerbread dough.

A molasses flavored and spicy dough filled with a tangy and brilliantly colored curd. Then capped with a fluffy and sweet meringue. I’d consider that combination worthy of any holiday table.

Happy December!

Gingerbread Tart Crust

Same as the cookie recipe I posted last week. So don’t forget to save your scraps when you make cookies so you can make yourself a tart!

On a lightly floured surface roll out the dough very thin (1/8″). Carefully place in a tart pan. If cracks or rips appear do not fear. Simply repair by smooshing scrap dough to cover the problem areas.

Bake in a pre-heated 350* oven for 15-20 minutes until crisp.

Let cool.

Cranberry Curd

adapted from Nigella Lawson

5 cups or 1 pound fresh cranberries

1 cup plus 2 tbl water

7 tbl butter

1 2/3 cups sugar

1/4 tsp salt

1/2 tsp vanilla extract

6 large eggs

In a medium saucepan, place the cranberries and water over low heat. Cook until the berries have *popped* and they are tender. Pass the cranberries through a fine sieve or food mill. Put the puree back into the pan. Add the butter, salt, vanilla and sugar. Lightly beat the eggs in a separate bowl then add them to the cranberry mixture. Cook slowly stirring continuously so the eggs don’t curdle. Once thickened pass through a fine sieve to make sure there are no curdled egg remnants. Place a piece of plastic wrap directly on top of the curd to prevent a skin from forming.  Cool.

Use in tarts, pies, trifles and more. Also makes a fantastic holiday gift when packaged in sweet little jars. Keep in the fridge.

Makes about 5 cups.

Spoon about 2 cups of the curd into the cooled gingerbread tart shell. Top with Meringue

Swiss Meringue

adapted from martha stewart living dec. ‘03

4 large egg whites

1 cup sugar

pinch cream of tartar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

In the bowl of a stand mixer add the egg whites and sugar. Place the bowl over a medium size pot filled with simmering water. Whisk continuously until the sugar is dissolved and the egg whites are warm.

Place the bowl on the stand mixer. Add the cream of tartar. Start the mixer on low then gradually increase to high. Continue to whip until stiff glossy peaks appear – about 10 minutes. Add the salt and vanilla. Mix to combine.

Pre-heat your oven broil.

With a large rubber spatula top the tart with meringue. Place in the oven and watch carefully. Remove when the tips are deep golden brown.

If you have leftover meringue make mushrooms.

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This past Saturday I found myself alone in the house. After the initial shock of the unfamiliar sound of silence and reveling in the peaceful moment I turned on the oven, cranked up the tunes and set myself for the task at hand – create a winning pumpkin pie. You see, somehow I got myself into a pie contest for the Queen Anne Farmers Market. I blame twitter – re-tweet with caution for it could get you signed up for pie contests.

Really though the contest was fun and I need very little, if any, excuse to bake a pumpkin pie.

Let me quickly point out that my pie was not the winner – making it therefore, a loser. However, I am still going to share the recipe because I rather enjoy it – particularly for breakfast. Pumpkins are a vegetable thereby making it a healthy dish. (Don’t you just love my logic?)

I knew I was taking a chance with this pie. With creativity being a category for the judging I thought briefly about toppings and chocolate or just about anything else that would win me points. I just couldn’t do it. To me there is not much that beats classic pumpkin pie – especially Grandma’s pie.

So it was her classic recipe I turned to as it is always the favorite item on our Thanksgiving table. Of course I tweaked a few things to make the recipe reflect my style. The crust was Grandma’s recipe using olive oil instead of canola oil. This substitution gave the foundation a hearty, savory flavor. The pumpkin puree – from a can because that’s how Grandma would do it – was infused with bay, vanilla bean and the traditional spices. My pie was subtly sweet with the addition of a dark Muscovado sugar.

The top of the pie was covered in Fall leaves made from an all butter crust and brushed with various egg or cream washes so they would each be a different shade. I served the pie with a Maple whipped cream.

It’s a winner – well not technically – you be the judge.

The Losing Pumpkin Pie

Crust

2 cups Flour

1/2 tsp salt

1/2 cup olive oil

1/4 cup cream

In a medium bowl combine the flour and salt. Stir in olive oil and cream. And *poof* pie dough is done. The dough will be wet. Press into pie pan and bake for 30-40 minutes at 360* until completely baked but the color will remain light. Pour in pumpkin pie filling (below) then continue baking until custard is slightly loose in the center. 350* approximately 35-45 minutes.

Pumpkin Pie Filling

2 cups pumpkin puree

3 eggs

1/2 cup cream

1/2 cup Muscovado sugar (you can easily substitute dark brown or even light brown sugar)

1/2 tsp salt

1 dried bay leaf

1 vanilla bean

3/4 tsp cinnamon

1/4 tsp ginger

1/4 tsp fresh nutmeg

Combine the puree, cream, sugar and spices in a medium sauce pot then place on low heat. Scrape the seeds from the vanilla bean into the puree and throw the pod in there as well. Cook the filling for about 10-15 minutes. Turn off the heat then let it sit for an hour or two – this isn’t vitally necessary but allows the flavors to meld. You could also do this the day ahead.
Re-warm the filling then stir in the eggs taking care not to cook the eggs. I like to put warm filling into a warm crust because it cuts down on the baking time.
Bake as directed above then let cool completely.

Garnish with Fall leaves using your favorite pie crust recipe (you could use the same crust recipe as directed above but I find that it doesn’t roll out very easily even when rolling between two piece of parchment. I used my Perfect Pie crust – all butter)

I used a variety of washes to get the differing colors on the leaves. 1. one egg and one yolk whisked together 2. one white and 1  tbl. water 3. Heavy Cream

Some of the leaves were sprinkled with white sugar, some turbinado and the rest, Vanilla sugar – and of course a little sprinkle of salt over all of them.

Serve with Maple whipped cream – simply add 1-2 tbl to 2 cups whipped cream.

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Vanilla.

I mean of course there are other things like my husband and my boys and chocolate, but vanilla is really something to admire.

I love the way the thousands of little black seeds disperse in a pot of simmering cream while I’m preparing a custard. I love the vivid scenes from childhood – baking cookies with my mom, each of us taking a prolonged inhale of vanilla before pouring it into the dough. And I love the way it perfumes anything it touches with a richness and complexity that makes an ordinary recipe fit for fine dining.

Take these cupcakes for example. Nothing seemingly extraordinary with a banana cupcake – except of course the dark chocolate that I dumped in at the end – but when you mash fragrant, ripened bananas with vanilla seeds you will begin to question whether or not you plan to share these cupcakes once they are removed from the oven.

The final vanilla flavor won’t slap you in the face with its abrupt personality but rather a subtle and intriguing aroma will leave you longing for more – as any good thing will.

If my budget allows I go for the bean. If not, I buy the best quality vanilla extract I can afford that isn’t flooded with additives (beware of the word vanillin, a.k.a. fake vanilla).

It is also a matter of personal taste. My vanilla of choice is Tahitian. I love the well rounded rich flavor it provides.

The least expensive (notice I didn’t say cheap – there is nothing cheap about vanilla) way to buy vanilla beans is to purchase in bulk. I’ve used Singing Dog Tahitian beans before and have been very happy with the flavor. You can order online. While you are buying your beans add extract to your order. Storing your beans in extract helps to retain a plump, fresh bean while at the same time infusing your extract with even more vanilla goodness.

I’ve managed to incorporate vanilla beans in both the frosting and the cupcake. If you don’t have a vanilla bean I still want you to make these. The cake is rich and packed with banana flavor. The addition of the dark chocolate adds a grown up taste that balances the sweetness and rounds out the cake.

The frosting is not very sweet because I love the tang of cream cheese – feel free to add more sugar if you think I’m crazy.

Banana Cupcakes with Dark Chocolate and Vanilla Cream Cheese Frosting

For cake
1 stick (1/2 cup) butter, softened

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup packed dark brown sugar

1 large egg

3/4 cup well-mashed very ripe bananas (about 2 bananas)

1/2 vanilla bean

1/4 cup sour cream

1/2 teaspoon vanilla extract

1 cup chopped dark chocolate

Whisk together flour, baking powder, baking soda, and salt in a small bowl.

Cream the butter (1 stick) and dark brown sugar in a large bowl with a mixer at high speed until pale and fluffy. You can also do this by hand. Begin with a wooden spoon until the butter is incorporated with the sugar then switch to a whisk. Beat in egg until combined. In a small bowl combine the bananas and the seeds from half a vanilla bean. (To remove the seeds, carefully slice the bean in half using a sharp paring knife or kitchen shears. With a paring knife scrape out all the seeds). Add the sour cream to the bananas then combine this mixture with the butter mixture. Carefully add the dry ingredients mixing until just incorporated. Stir in the chocolate if using.

You can bake these in a 9″ round or make cupcakes as I have done.

Bake in the middle of your oven at 350* for about 20 minutes or until a cake tester (toothpick or skewer) comes out clean. Cool in the pan for 10 minutes then move to a rack to completely cool before frosting.

This recipe makes about 18 cupcakes.

Cream Cheese Frosting

8 oz. Cream Cheese (softened)

1 tbl. Sour Cream

4 oz. Butter (softened)

1/4 tsp. Salt

1 tsp Vanilla

1/2 vanilla bean

1 cup Powdered Sugar

Combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream cheese are very soft.

WAIT! Don’t throw out your vanilla pod! Sure, the seeds are removed but every part of the bean is edible. You’ve paid good money for those so use it all.

You have a couple of options. You could simply throw it into a container with sugar and let it scent the sugar which is great in your morning cup of coffee. OR for an even more vanilla flavored sugar – let the pods completely dry then pulverize in a well-cleaned spice grinder. Add the vanilla dust to sugar and use anywhere you deem worthy.

Be sure to read David Lebovitz’s insightful post on vanilla.

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While testing a fabulous apple tart recipe – which you should be seeing in the near future – I came across a technique that we used often at the restaurant but I have since forgotten.

Dulce de Leche.

One bite of the impossibly creamy and almost pudding like caramel had me regretting all those missed opportunities of consumption then correcting my mistake by stocking my shelves with cans of sweetened condensed milk.

Dulce de Leche is simply sweetened milk cooked down to a thickened, caramel-like sauce. Chez Pim and Alton Brown have recipes that make this irresistable sauce in the traditional manner by taking a large quantity of both milk and sugar (and vanilla) and slowly cooking it down.

I am very often a traditionalist – taking the slow route to achieve the best possible result. And while I do intend to make Dulce de Leche in the traditional manner very soon I just couldn’t wait a moment longer to tell you about this almost-laughably easy method of making Dulce de Leche.

This may very well be the easiest recipe I will ever write.

In a large pan, completely submerge the can of sweetened condense milk in water. Make sure it is covered by at least one inch of water and remains covered throughout the entire process – this is VERY important otherwise it could explode. Cover the pan with a lid and bring to a boil. Reduce heat and simmer for three hours. Continually check to make sure the can is completely covered with water.

That’s it.

There are dozens of recipes that can help you utilize your Dulce de Leche but my current favorite application is to take slices of fresh picked tart apples, such as Zestar or Sunrise and submerge those into the sweet caramel. If you are like me one bite will have you whisked away to a dreamland where they serve the most incredible caramel apples you have ever tasted only to abrubtly return from your dream-like state by the urging of your 3 year old to share.

Enjoy.

Other resources:

David Lebovitz’s method for Dulce de Leche

Five ways to make DDL from What’s For Lunch Honey?

Dulce de Leche ice cream from Apple Pie, Patis and Pate

From Recipe Girl, Dulce de Leche Pumpkin Toffee Pie – yum!

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So now that everyone has their lard rendered let’s make some shortbread.

Wait. What?! You haven’t rendered your lard yet?

I understand. Some people are less than thrilled to be fondling pig fat. If you haven’t gotten around to producing your own batch of the white gold then do yourself a favor – make some bacon.

Enjoy said bacon. Maybe even make some bacon caramels. Or a BLT since there is no better time to bite into a tomato so sweet it’s as if the sun itself has been feeding the ruby orbes spoonfuls of sugar.

But whatever you do do not throw out your bacon fat. Nothing goes to waste – especially not the salty, smoky and creamy drippings that come from cooking bacon. Use the fat to cook your eggs, butter your toast with it, grab and spoon and eat it – well, not really – that’s gross.

Make shortbread with it.

The other night I had a vision – covered in sugar. Inspiration for a new dessert hit and I listened then immediately set out to make my dreams a reality.

Before all my crazy lard rendering experiments I thought about the possibility of baking with bacon fat. I imagined the slightly salty and savory flavor would be an intriguing complement to caramel, maple, molasses and cream.

What manifested from that thought was a slight modification of David Lebovitz’s Salted Butter Caramel Ice Cream and tender shortbread infused with bacon fat. A grown up ice cream sandwich.

And even though they are messier than my 1 year old at meal times the taste was as exciting as the dream that inspired its birth.

The bacon flavor was subtle – just enough to let you know something was unique about these cookies. Enough to make the complexity of the ice cream scream even louder and enough to calm the sweetness so that eating multiple ice cream sandwiches is highly possible.

On their own these cookies are fantastic. Yielding a tenderness only possible with ample fat.

The secret ingredient will have your tasters questioning your sanity but one bite later they’ll be eating their words – and all of your cookies so watch out for that.

In these penny pinching times do your part – don’t waste anything – including your bacon fat. Make cookies with it.

Bacon Fat Shortbread Cookies

adapted from epicurious.com

3/4 cup butter, room temperature

3/4 cup bacon fat, room temperature (if you did render lard you can also use that – and good for you!)

1 cup sugar

1/3 cup brown sugar

2 tsp. salt

3 egg yolks

2 tbl. vanilla extract

3 3/4 cup All-Purpose flour

*This recipe makes a LOT of cookies. Feel free to cut the recipe in half or wrap some of the dough very well and freeze. Should last at least 1 month.

In a medium bowl combine the butter, bacon fat, sugars and salt and cream until well blended or about 2 minutes. Add the egg yolks one at a time, making sure each yolk is well incorporated before moving on to the next. Stir in the vanilla. Add the flour and mix until just combined.

Roll the dough into a log (or multiple logs as this makes a hefty amount of dough) on wax or parchment paper. Refrigerate until firm. If you plan to use the dough for ice cream sandwiches make sure the log is big enough to produce cookies large enough to hold plenty of ice cream. My cookies were about 3-4 inches wide.

When ready to bake pre-heat your oven to 325*. Carefully slice the cookies 1/4-inch thick. Arrange on a parchment lined sheet tray and bake for 10-15 minutes or until the edges are golden.

*If you can find some or have it on hand try replacing some of the sugar with Maple sugar. I’m sure it would be completely fantastic.

David Lebovitz’s Salted Butter Caramel Ice Cream

* I added replaced half of the sugar with brown sugar in the ice cream custard.

* I added 2 tbl. Maple Syrup to the Caramel Praline mix-in.

This ice cream is incredibly rich. The best homemade ice cream I have ever made – and I’ve made more than one should be allowed in a lifetime.

The key to its rich and unique flavor is to get a deep dark color when carmelizing the sugar.

David Lebovitz is a sugar genius. His instructions and photos hold your hand every step of the way.

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