Every year for Thanksgiving, we go to my aunt’s house for Thanksgiving dinner– and every year, I bring some kind of baked good to share. Over the years, I’ve developed some criteria to maximize people’s enjoyment of my creation: It has to keep well at room temperature, because the fridge is full already. It has to be easy and neat to eat, so people don’t have to get out plates or forks to get a piece. And it has to be a cake or loaf of some kind (rather than individually-portioned cookies, etc.) because while people are sometimes reluctant to grab an entire cookie or cupcake between meals, they’re always happy to slice off just a teeny-weeny bit to snack on as they pass by.
This bundt cake is perfect for the occasion– it’s got a dense, fine crumb that lets it hold together well when people pick up a slice, it’s not so sweet or decadent that people feel guilty about grabbing some, and it’s appropriately festive, being chock-full of cranberries and pecans. And yes, the flavor combination may sound familiar from my Cranberry-Orange Walnut Muffin recipe, but this cake is a lot richer and denser than the light, fluffy muffins, making it just the right dessert for a family event.
I blame Target for this cake. Which may not be a bad thing, but I’m going to go ahead and use the word “blame” because I’m still not happy with Target for ceasing to carry my favorite yogurt, Dannon Light n’ Fit Vanilla Greek yogurt. I’d never had it before the Target store opened down the street from my house, but once I tried it I was hooked. I was having it for breakfast daily, and it was sweet and dessert-y enough that I was planning on swirling it with some fruit purée and freezing it into popsicles at some point, when suddenly Target stopped carrying it! The travesty!
Instead, the only nonfat vanilla Greek yogurt I could find was what appeared to be Target’s store brand, Simply Balanced. Willing to forgive (if not forget), I picked up a carton to give it a try.
I was not impressed. Neither as sweet as the Dannon, nor as tangy as regular Greek yogurt, this stuff was just bland, with a distinct aftertaste of what can only be described as “barnyard.” Seriously, this was not something I’d be eating more of on its own– I didn’t even want to think about finishing the container.
What’s a girl to do in this situation? Bake cake, of course. Yogurt cake. Orange yogurt cake, to use up some extra orange juice from a recent brunch party. A big one that would use up as much of that blasted yogurt as possible.
Adding another dessert to the list of “summer BBQ contributions,” here’s a batch of dark chocolate brownies, topped with a layer of chocolate and a colorful surprise!
I shamelessly stole… er, adapted this idea from Ruthanne at EasyBaked, as it was so neat-looking I had to try it! Since I was going for fun and pretty rather than gourmet I subbed in a doctored-up boxed brownie mix for her brownie base, but I kept the topping recipes the same. I doubled the recipe to fit a 9×13″ pan, since I was going to be feeding a crowd, and changed up the stripe pattern to be sure that my brownie squares would be just as pretty as her tart slices.
Instead of hosting a Christmas party this year, we decided that it would be simpler and therefore more fun to host a post-Christmas brunch. For some reason a brunch just seems less stressful than a full evening party– maybe it’s the fact that the foods are easier to prepare, maybe it just seems more casual… in any case, that’s what we decided to do. Of course, “casual” doesn’t mean “starving,” so of course I had to come up with an appropriate selection of sweet and savory goodies. And one of the first things I knew I’d be making was monkey bread.
Remember all of the candied lemon peel I had left over from my lemonade concentrate? I had to do something with it, so I decided to bake cake. Cake is always the answer. I decided to go with a pound cake, because I figured that the crumb would need to be fairly dense in order to support the chewy chunks of peel. And what’s a lemon cake without a lemon syrup to soak it in? And a glaze? Talk about gilding the lily…
The finished cake is incredibly moist and tender, and the syrup and glaze combine for a slightly crackly outer crust that immediately gives way to a melt-in-your-mouth icing, full of lemon flavor. While the cake doesn’t slice neatly– too soft and moist– it’s really delicious, and even better the day after it’s baked. Plus, due to the moisture and the glaze it’ll keep, uncovered at room temperature, for at least three days without drying out. Probably longer, but I didn’t have any left to check after three days!
I’m a sucker for pastry, especially at breakfast, so when I came across this recipe for King Arthur Flour’s Almond Puff Loaf, which promised a delicious, multi-layered pastry in only a few simple steps, I knew I’d have to try it out. It starts with a base that’s halfway between a biscuit and a pie crust, and it’s topped with choux paste to provide some serious puff. The process reminded me a little of the Gateau St. Honoré, but the finished product was very different– probably because of the different ingredient proportions.
I also decided to add a layer of almond paste between the two doughs, to really amp up the almond flavor– I would highly recommend it to anyone seeking to try this recipe, along with using apricot jam, which pairs perfectly with the almond.
So this is definitely the coolest kitchen gadget ever. It’s not high-tech, it doesn’t take up a ton of space, and it dates back to the late 1700s! My dad had one when I was a kid and I used to love turning the crank and playing with the resulting perfect spiral-cut apples. When I saw this one in a secondhand store for only $3.99 I knew it would be coming home with me.