Cake Archive

Thursday, February 11, 2016

belgian brownie cakelets

fancies

Almost 10 years ago, when I was a child-free, single-chinned (bah) newlywed and this site was 6 weeks old, I passingly mentioned making the Belgian brownies they serve at Le Pain Quotidien. They were as delicious as should be expected from something that’s nothing but chocolate, butter, sugar, eggs and a smidge of flour. However, I never made them after that because, ever the pedant, to me they weren’t real brownies. Brownies are dense, fudgy and even a little chewy and these were featherlight and rich. I don’t know what’s wrong with me either.

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Thursday, January 14, 2016

blood orange, almond and ricotta cake

blood orange almond and ricotta cake

Here’s a thing I’ve been doing since the year began that’s made me very happy in the kitchen and it’s so simple, I completely expect you to roll your eyes at how un-revolutionary it is, but it goes like this: Find a recipe that sounds good to you and make it immediately. Don’t put it in the queue; don’t save it on that to-cook-one-day list, just dive in and dig in. So far, it’s been nothing but great; there was a giant egg bake, ugly cookies, green dinner pancakes, a giant cabbage casserole (recipe added!) we heaped on coarse mustard-slathered bread and a towering spaghetti frittata. And while all of these things have been delicious, what’s been the most fun about them is getting back to a kind of impulsivity that’s gotten pushed to the wayside in this hyper-scheduled so-called adult life. It’s also led to conversations I want more of in 2016, such as “well, if you’re around anyway, why don’t you stay for dinner and I’ll guinea pig a new recipe on you?”

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Tuesday, December 22, 2015

gingerbread layer cake

gingerbread layer cake

For the last seven Christmas Eves, I have made the gingerbread cake Claudia Fleming made famous during her time at Gramercy Tavern. The first year, I was so excited about it that I made it twice, first, for the holiday and then so I could tell you all about it because I think we all know that a Deb-fitted torture chamber would be me making some awesome cooking discovery and not being able to run to the internet to tell you about it immediately.

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Wednesday, December 9, 2015

tres leches cake + a taco party

tres leches cake

After coming to our senses about our dream of a Friendsgiving dinner party last month versus the reality of life with two kids, two full-time jobs, a small oven and a worrisomely low inventory of forks (seriously, where do they go?) we decided instead to have a Taco Dinner Party last weekend. Among our friends, in a tacos vs. turkey throwdown, tacos will always win. This might be why we get along so well.

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Friday, October 23, 2015

twinkie bundt

twinkie bundt

As one does, I first spied a Twinkie Bundt on Pinterest a few weeks ago and immediately became consumed with making my own primarily because it’s spectacularly fun to say, and also call someone, maybe or maybe not as a compliment. [As you can infer, we really like to flex our maturity at the Smitten Kitchen.] The recipe turned out to hail from the talented food blogger and cookbook author Shauna Sever‘s book, Pure Vanilla, but as I am stubborn, I wanted to go in my own direction with it as I have a buttermilk bundt I’m rather fond of and a simple marshmallow frosting that we could use instead of the jarred marshmallow filling suggested.

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Thursday, October 8, 2015

cannoli pound cake

cannoli pound cake

Why did I make this cake? Was it a birthday, a dinner party, or a pot-luck brunch? Was I testing recipes for a new cookbook or auditioning one that I fell for at a bookstore? Did I see this recipe online and found it irresistible? Was it a Friday treat to relieve the pressure of a long week? For someone who might never run out of “excuses” to make cake in this lifetime, you’d think I’d come up with something more exciting than the truth, which is that I could only find a big tub of ricotta at the store when I made ziti last time, and forced myself to find a clever way to use it up. Alas, I rather enjoy a challenge and so it’s cake o’clock again; rejoice!

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Friday, October 2, 2015

s’more cupcakes

s'more cupcakes

Is there anything more passé than cupcakes? It’s like 2006 up in here. Even the macaron parlors that were the “next cupcake” and the doughnut-croissant hybrids that were the “next macaron” are old news. And s’mores? My goodness, they’re so trodden, they halfway to becoming a potato chip flavor.

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