I’ve got to say, this recipe is perfect for parties. Not fancy dinner parties, but the kind of party where everyone brings a dish and plops it on a big table, and people wander around and occasionally dig in. The kind where kids will sneak extra desserts when they think their parents aren’t watching, then run off to eat them, sans utensils, and come back with their faces covered in tell-tale chocolate smears. And believe me, this Texas Sheet Cake will prompt even the most well-behaved child to do just that.
Texas Sheet Cake is a thin, tender cake, and the boiled frosting– poured over the hot cake and left to set– forms a fudgy layer on top that’s simultaneously firm and gooey, and incredibly addictive. In fact, I only make this for parties, because otherwise it’ll sit in my fridge for days, slowly dwindling as I cut off sliver after sliver… I will actually note that while the cake is a little delicate to eat out of hand when it’s warm or room-temperature, it firms up nicely when refrigerated, and I actually like it best frozen– the chewy texture of the frosting is to die for, and the airiness of the cake makes it easier to bite into than most frozen cakes, so feel free to serve it chilled!
As an added bonus, it can be made with pantry staples and without specialty equipment of any kind. You’ll need a saucepan, a bowl, a whisk, and an 18×13″ half-sheet pan– that’s it. Talk about easy!
What does one do with leftover buttermilk? I mean, other than make biscuits, which is a delicious but extremely risky course of action, because if you put a tray of freshly-baked biscuits in front of me I may just devour them before I remember that I’m supposed to be eating healthier…
Anyway, when I found myself with half a carton of buttermilk in the refrigerator and nothing to use it for, I decided that the hot weather warranted a batch of popsicles. Tangy, lemony popsicles that I put together in minutes with nothing more than sugar, water, a lemon, and the aforementioned buttermilk. And they were fantastic.
Seriously, these popsicles had the perfect texture– icy but not too hard to bite into– and were mouth-puckeringly tart in the best possible way. It’s almost enough to make me want to buy another quart of buttermilk, but since my freezer can only hold so many popsicles at a time, perhaps I’ll wait for more leftovers.
In any event, if you’re a fan of lemon you should definitely make these this summer. I know I will!
I’ll confess right off the bat that I’ve never tried regular chess pie before. Heck, I only heard of it recently as basically a sugar pie, like a pecan pie without the pecans, and it sounded too sweet to deal with. But when I came across a recipe for Sesame Chess Pie I was intrigued. I’ve always liked experimenting with adding savory flavors to my sweets, and tahini is like a less assertive peanut butter in that sense. I decided to give it a shot, figuring that I could use the extra egg whites to make macarons later on (more on that later).
The pie itself is a cinch to whip up– especially if you use a store-bought pie crust– and aside from the tahini calls for standard pantry ingredients (at least in my pantry). It puffed and browned beautifully in the oven before settling down during cooling, and smelled delicious.
I served mine with a scoop of no-churn orange-sesame ice cream, which was basically this recipe except I substituted sesame seeds for almonds.
Given how often I bake anyway, I hesitate to say that I’ve succumbed to the comfort-baking trend of bread-baking that appears to be influencing the masses… but I’d be lying if I said it didn’t influence me a little in my choice of baking project. There’s nothing quite like fresh-baked bread when it comes to comfort food, and the smell as it bakes is an extra bonus as it perfumes the house with the ultimate in homey scents.
That being said, I recently developed some carpal tunnel symptoms, so kneading by hand was right out. I thought about re-making this one for a nice, crusty loaf, but decided to go in a different direction when I saw this recipe for mixer-kneaded sandwich bread. It looked light and fluffy, and like it would make excellent toast, which sounded really good for breakfast in the morning. Plus, the rise time was pretty short, which meant I could whip it up in relatively short order.
The dough came together easily and, despite its high moisture content, looked gratifyingly stretchy after the five minutes of mix time. While it took longer than expected to rise on the counter, it had a HUGE oven spring. The resulting loaf was tall, fluffy, and delicious. I’ll definitely be making this again!
I love tiny baked goods– especially ones with some kind of dainty little decoration on top. Sweet or savory, I can’t resist them! So it was only a matter of time before I tried out an idea that I think I first saw in one of Martha Stewart’s books– tiny little biscuits with a sprig of parsley baked right on top. So adorable! I served them at a picnic last weekend and they were a perfect addition to the menu!
So I was making pink biscuits to go with the pink molded salad— it was originally just a one-off so I would have something else in the photo, but then I was adding food coloring to the buttermilk when I decided that I’d inadvertently made the milk too pink. I had to add extra buttermilk until the color was right, but I ended up with twice as much buttermilk as I needed before I was done! Since I had all my ingredients out already I decided to make a double batch of biscuits, but to avoid repetition I decided to change things up a bit and make these sweeter for a more springtime feel! I added sugar to the dough, cut the second batch out in flower shapes, and put on a powdered sugar glaze at the end.
The biscuits didn’t hold their shape as well as I’d have liked, but they did end up being vaguely flowery-looking, enough so that I felt comfortable dubbing them “cherry blossom biscuits” (though I didn’t have any cherry blossom essence, so it’s just for looks, unfortunately).