After a recent trip to Montreal I wanted to bake something as a thank-you for our catsitter– after spending time surrounded by images of maple leaves, a maple cake seemed like the perfect gift!
I wanted to be mindful of potential nut allergies, so I looked for a recipe without pecans or walnuts, both of which were very common pairings with maple syrup. I ended up with a recipe from King Arthur Flour that was billed as a pound cake, but which was ultimately too light and delicate to really count as a pound cake in my opinion. That being said, the texture of the cake was perfect for a layer cake, and I will absolutely be trying to figure out how to replicate it (without the use of maple syrup) for future adventures! Can I just note that the batter smelled amazing while baking? I’d be tempted to make this just to make my house smell good… and the finished cake was buttery and maple-y, very reminiscent of pancakes with syrup (in a good way). I sprinkled a touch of kosher salt on top, just to emphasize the sweet-salty combination.
I wanted to make a pretty bundt cake, but also wanted to make another cake to eat at home since I can never give something away without taste-testing first! I doubled the recipe to make an 8-cup bundt as well as a loaf cake. (quantities below are for a single recipe) Sadly, the bundt cake refused to release cleanly from the pan and it literally fell apart on me, so it was in no condition for gifting– we’ve been eating it out of the pan with a spoon, and it’s delicious that way too! Luckily I’d lined my loaf pan with a parchment sling, so the loaf was much easier to lift out in one piece!
So this was one of the treats I brought with me to my casting session for The Great American Baking Show. Given the timeframe I really only had a day or two to come up with the idea, but the flavor profile had been marinating in my head for a while, so it only remained to figure out how to implement it!
After some experiments with flavoring I concluded that rose-flavored cake was only mediocre and the pepper didn’t come through all that well in the frosting, so I used crushed pink peppercorns (which are really not peppercorns but are an unrelated berry) in the cake batter and made a buttercream flavored with rosewater to set it off. The floral notes really complement each other well (pink peppercorn cake may be a new favorite of mine), and adding fresh raspberries really added a punch of flavor to make it light and refreshing. I really, really like this cake as a whole, and will totally be making it again at some point.
I confess that out of paranoia over flavor and texture, I eventually made no fewer than four different versions of my cake layers for the big day, deciding at the last minute which one to use (the first one– go figure). And then my favorite cooked-flour frosting was too loose to properly frost the outside of my cake, so I had to make a second batch of frosting, this time with powdered sugar, for the outside. And while I made my initial batch of meringues with freeze-dried raspberry powder, the resulting grayish-purple color was very unattractive, so I made a second batch that was plain vanilla. So to summarize, there was a LOT of stuff leftover from making this perfect-looking cake!
Sorry for the delay in posting, everyone, but I promise I had a good reason– I was attending casting interviews/tasting sessions for the latest season of The Great American Baking Show!
I submitted an online application near the end of May, not really expecting to get any response, but a few days later I got a call from a producer saying that they’d loved my application (and accompanying personal video) and wanted to ask me more questions! The following interview was basically me talking about my baking background, what my experience was in certain types of baking, and then a 12-question quiz on some baking techniques to make sure I knew my stuff. Turns out I did, because after sending in more photos of my bakes (most of which have been featured on this blog!) I got invited to New York to bring some treats for a tasting!
So remember how I made the porg rice balls for at May 4th Star Wars party? I also made these Wookie Cookies. Mostly they were an excuse to use up some of the quick-cooking oats in my pantry (I’ve decided that they’re too gluey to make oatmeal out of), but they turned out really well, especially for a no-bake recipe. They’re extremely sweet (to be expected) but they have a great texture and are kind of addictive.
Unlike what appears to be the “standard” no-bake oatmeal cookie recipe, these do not have peanut butter in them, and they include marshmallows (melted in to give a chewy texture). I’m not sure if I’d prefer the original recipe– I’ll have to try it sometime– but these were good and I particularly liked the addition of coconut to add some dimension to the vaguely chocolate-y flavor of the base cookie. Admittedly, the chocolate chips didn’t really make them look all that much like Wookies, but they were close enough.
On our not-so-recent Hawaiian vacation (I still miss the islands!) my daughter spied an ice cream shop selling Pineapple-Coconut ice cream and was instantly drooling at the thought. We bought some, and it was decadently creamy and coconut-y, but there was next to no pineapple, which made it somewhat disappointing given that “pineapple” was the first word in the name. I vowed then and there to make my own version, though as you’ll see below I didn’t technically keep that vow…
The coconut ice cream was simple– while I’ve made custard-based ice creams before, for this recipe I decided to go with an eggless base to ensure that the eggy richness of custard didn’t overpower the coconut flavor. It totally worked– the finished ice cream was creamy and coconut-y, and (unlike many homemade ice creams) scooped smoothly and easily right out of the freezer. I toasted half of the coconut to add an extra dimension of flavor and some texture, and really liked the result. All in all, an excellent ice cream.
I admit to being skeptical about “healthy” desserts using alternative ingredients– they never taste quite right, and you end up eating more of them anyway because you’ve been lulled into a false sense of security by the “healthy” moniker. So it took me a while before trying this brownie recipe, which uses black beans as a base and which is also gluten-free. But since I was trying to avoid flour this month (my usual diet is way too starchy) I thought this might be a tasty dessert option.
Reviews of similar recipes have been mixed– some people rave over them, others claim that the texture is off-putting and the bean flavor is too obvious. Personally, I fall somewhere in the middle. These brownies are nice and chocolate-y, with no hint of bean flavor, even as an aftertaste. However, the texture is definitely not that of a regular brownie– they’re not chewy at all, nor are they gooey enough to be considered fudge-y. They’re soft, but not cakey– they’re kind of like a dry soufflé, in that they melt away easily in the mouth. And they’re not dense but I wouldn’t call them light either. In short, the texture is difficult to define, but not unpleasant.
With the recent spate of wintry weather here at home, I decided to try to warm things up by invoking tropical flavors– pineapple and coconut! Since I make a batch of muffins roughly every two weeks and it was about time to make one, I started with my standard muffin recipe and loaded it up with crushed pineapple and coconut flakes, using the pineapple juice for good measure.
The finished muffins were light and tender, with nice bursts of flavor from the pineapple and a subtle coconut background. They’re not overly sweet, which I actually liked since coconut baked goods can often be too sugary. They also go well with tea, if you want to enjoy warm-weather flavors with a cold-weather beverage.
I will note that if I weren’t making these for my kid, I might have considered adding some rum to the batter, or making a rum/brown sugar glaze. Maybe you’d like to consider it if you try these yourself!