- It’s family-friendly, although some kids may be asking their parents what a “chocolate syringe” is. See photo #2 above.
- Although you can eat-in, you’re not paying for a waiter. You order at the counter, then they bring your goodies to you.
- There was a gap in the market for a dessert bar in Bethesda. Sure, there’s Georgetown Cupcake, Tout de Sweet, Fancy Cakes by Leslie, and various froyo options. But none of them offer a proper sit-down experience. No wonder Washingtonians (Bethesdans?) are lining up for $15 crepes and $8 milkshakes.
Archive for the 'cake' Category
A steaming bowl of mashed prunes isn’t exactly an auspicious start to a cake. In fact, it can do the opposite of whetting the appetite.
Yet this prune cake with buttermilk icing from the Pioneer Woman’s really, really good. Like a mild spice cake without the annoying cloyingness you can get from too much molasses and/or brown sugar. The buttermilk icing gives the entire thing a caramelly finish.
I suppose if she called it dried plum cake, it wouldn’t sound that much better. Seriously, though, no matter your feelings for prunes, this is a cake worth trying if you’ve got some extra buttermilk in the fridge.
You can cut back on the sugar without hurting the taste (I cut back to 3/4 cup for the cake and 3/4 cup for the icing. I didn’t end up using all of the icing.). Provided you don’t over-mix the batter, you get a super fluffy, moist cake that will having you re-evaluating your preconceived notions of prunes.
Last weekend, I made a rookie baking mistake.
On a recent episode of Pioneer Woman, Ree made this blackberry cobbler. There are only 5 basic ingredients, all of which I had in the house (or so I thought)—how could I screw it up?
- fruit (blackberries, plus I added 1 chopped mango)
Here’s how: The recipe calls for self-rising flour, which I don’t normally use. Not that I noticed while I was mixing the ingredients.
After the cobbler had been baking for 10 minutes, I realized I’d added no leavening agent (no yeast, eggs, baking powder, or baking soda: the ingredient you need to make the cake-y part of the cobbler). *starts tearing hair out at potential wastage of fruit*
Luckily, at this point it was early enough to take the cobbler from the oven and mix in 1 teaspoon of baking powder plus a pinch of salt. This made the cobbler a whole lot less presentable, but saved it from turning into shortbread.
A few other notes:
- Add 1 stick of butter, not 1/2 stick. Reviewing a few of the user comments made me realize the Food Network recipe was off.
- A 3-quart dish is a little large for this recipe, unless you’re ok with your slices being brownie-height. Otherwise, use a smaller dish and keep an eye on the baking time.
The final cobbler was still pretty awesome because the sugar topping creates a crunchy, chewy crust. (Try using a larger-grain sugar, like sugar in the raw). Plus, you can really add almost any fruit you want—don’t limit yourself to berries. Just don’t delude yourself into thinking it’s healthy, given how much sugar and butter goes into this.
According to Mr. x-sXe, it’s right around this time every year that gym attendance starts tapering off. So if you’ve already wavered on your diet-and-exercise resolutions, this cake’s for you.
It’s called dangerous for good reason: you probably have all the ingredients in the pantry, and it takes less than 10 minutes to prep/bake. Plus, cleanup just requires washing a whisk, spoon, and mug. Recipe here.
But how does it taste? The cake’s very moist, light, and spongy. The texture isn’t for everyone—it reminded me remotely of Ethiopian bread (it tastes nothing like that, of course). But it’s a good go-to for a chocolate fix when you don’t want to bake an entire cake. I recommend a heartier sprinkling of chocolate chips than the recipe calls for. Maybe a dollop of cream whipped with vanilla, amaretto, or Grand Marnier. Hey, if you’re gonna do it, do it right.
Meyer lemons. The name alone sounds delicious. I say this at the risk of being stoned by pastry chefs, but methinks they’re a bit overrated. The zest is surprisingly bitter, and the sweet flavor, while nice, isn’t as bright as a typical lemon. But these were on sale at Whole Foods (8 for $3), and I’m a sucker for a bargain. You can also find them cheap at Trader Joe’s right now.
After some initial waffling on what to do with an entire bag of lemons, pound cake began calling my name. But I was conflicted about which recipe to try. The Martha Stewart one had mixed reviews (confirmation that Martha isn’t perfect). The other recipes I came across, no critical mass of user reviews. In the end, I took my chances on this recipe from Tide and Thyme because it uses sour cream, which I’ve found helps make for a moister cake.
The result was a very sweet, slightly bitter pound cake that was borderline too buttery. (I found 2 sticks of butter to almost be overkill for one 9″ x 5″ loaf—despite the origins of the name “pound cake” stemming from “a pound of butter, a pound of sugar, etc.”). The cake does turn out moist, especially with the lemon syrup saturating it. I screwed up the frosting, which is why this looks bald compared with the Tide and Thyme photo.
PS: I ended up using 6 lemons for this recipe, although you could get away with using fewer than that.
On the last day of our NYC trip, we had a half day to hit a few more food places before heading back to DC. Here’s what we picked up for the bus ride home:
Levain Bakery, Upper West Side
After JDang mentioned that Levain’s cookies were so good that her friend in LA asked her to schlep $100 worth back (that works out to 25 cookies), we realized we needed to try them on the last day of our visit.
For those of you who balk at a $4 cookies, know this: these are as heavy as rocks, so pound for-pound, I doubt they’re that much more expensive than Mrs. Fields’ cookies from your mall food court.
We decided to walk from our hotel on East 29th all the way up to West 74th. We took Fifth Avenue most of the way, which gave us to the opportunity to check out some of the stunning holiday windows. After a quick detour through Central Park, 40-odd blocks later, we came upon a tiny basement shop. The compact space (with no table to sit at, be warned) was inversely proportional to the heft and hype behind these supersized cookies.
So, were they worth the long-distance trek? I like a good cookies, but these weren’t spectacular enough to merit the hype. Here’s why: (1) Levain doesn’t offer a plain chocolate chip—you can only get chocolate-chip walnut. Walnuts in cookies, blech. (2) The soft texture of the cookies makes them eat more like brownies than cookies. (3) The double chocolate chocolate chip may send you into sugar shock.
If you do try them, get them to share. Much like the Cheesecake Factory cheesecake slices, you’ll be hard-pressed to finish one on your own in a single sitting.
I don’t meet many people under the age of 50 who are as into panettones as me and Mr. X-sXe. I think it may have to do with the stigma of fruitbread, even those these are nothing of the sort.
Panettones are oversized, buttery brioches (don’t tell the Italians I said that) studded with dried fruits like orange peels and raisins. Don’t worry, they don’t usually include nuts or any of that day-glow dried fruit weighing down your typical doorstop fruitcake. If you want to test drive a panettone, you can get a small one at Whole Foods (or large one at Trader Joe’s) for around $5. And if you don’t like it, you can always turn it into bread pudding or French toast.
At Eataly, we came upon a huge display of panettones ranging from $15-$50+. We took home two kinds, a peach one and a chocolate-hazelnut one. The peach one was the moistest panettone we’ve tried to date, but a bit stingy with the dried peaches. The chocolate-hazelnut one has yet to be broken into—I’ll update this post after we try it.