Caramel Apple Snack Cake

This is one of my favorite cakes for several reasons: 

1) It's easy. Really easy.

2) The recipe is so weird. I like weird.

3) It is actually quite healthy (comparatively, anyway)

4) Most importantly, it's SOOOO delicious!

I could eat this whole cake in one sitting.

Come to think of it, I'm pretty sure I have eaten about half of it in one sitting before.

No judging.

But seriously, this cake is fabulous, and I don't feel at all bad about eating it because it's mostly just apples and whole wheat flour (okay, and a little sugar). It's perfect for autumn, but I'll take it any time of the year!

Super Secret Spice Mix

What do you think of the fancy new blog design? I'm pretty happy with it. So I celebrated by eating WAY too much bread, dipped in some olive oil and my super secret spice mix. I was going to call this my super simple secret spice mix, but I thought that might be a little too much alliteration, even for me!

No matter what you call it, this is probably my favorite mix of spices to use on anything from meat, vegetables, eggs, or - my favorite -  as a dipping sauce for crusty bread. It's reminiscent of Italian seasoning, but has some other flavors too.

Perhaps it has been a secret until now, but I'm prepared to share my recipe with you lovely folks. Because, really, just look at that picture. Doesn't it make you hungry? 

Blueberry Tart

I have this lovely friend. Her name is Emily, and we've known each other since we were six. Now, Em has many, many talents - so many I surely couldn't name them all - but cooking is really not one of them. To her immense credit, though, she's been working on it. She even made muffins from scratch all by herself the other day. I was so proud! :)

Anyway, she was hanging out with me the other day, and so I decided we'd kill two birds with one stone: she could learn how to make a tart, and I would get an assistant. Sounds perfect!

What's really perfect, though, is this tart. It's like a blueberry pie, with all of the goodness of a pie but the elegance of a tart. And it has a secret, too - a few pieces of sweet peach hiding in all those gorgeous blueberries. Along with some ice cream, it makes the perfect cozy summer dessert.

Whole Wheat Tart Shell

Whole Wheat Tart Shell
Adapted from "Baking" ed. Carole Clements


3/4 c. white flour and 1/2 c. whole wheat pastry flour
1 tsp. salt
7 T. cold butter, cut into chunks
1 egg yolk
2-3 T. ice water

Sift together flour and salt; cut in butter with a pastry cutter. Add egg yolk and 2 T water. Gather into a ball; if necessary, add the remaining tablespoon of water. Wrap in waxed paper and refrigerate for at least 20 minutes. When chilled, roll out on waxed paper and transfer to a 10" tart pan. Trim the edges, prick the bottom with a fork, and refrigerate until needed.

Bake as directed in your recipe. If blind baking, bake at 400 degrees for 15-20 minutes or until lightly browned.

Fried Plantains

I'll let you in on a little secret - up until yesterday, I had never deep-fried anything in my entire life. Truth be told, I was always a little scared of it. It seems like it would be easy to accidentally deep fry your fingers along with the food, and I like my fingers just how they are, thank you very much.

But the other day at the store, I saw a bunch of fresh plantains.

I can put aside my fear of deep-frying for delicious, delicious plantains. Have you ever had them before? If the answer is "no," you are seriously missing out! Plantains are relatives of the banana, and in fact look very much like oversized, thick-skinned bananas. They are more starchy, however, and taste kind of like a cross between a potato and a banana. Or something like that.

Almond Peach Tart with Whole Wheat Crust

Did you know that almonds and peaches are closely related? It's true! So it's no wonder that they taste so good together. A match made with science!

This almond peach tart is a delicious way to appreciate the season's freshest peaches, which you can find everywhere from farmer's markets to grocery stores this time of year. I've made the recipe a few times already this year, and each time I've gotten rave reviews. It never lasts more than a day!

Tiramisu

Maybe it's the Italian in my blood, or maybe it's just my love of creamy things and coffee and chocolate. But no matter the reason, tiramisu is my favorite dessert EVER. And that's saying something, folks, because there are a lot of delicious desserts out there that I and my sweet tooth dearly love.

But tiramisu beats them all.

If you've never heard of it, tiramisu is an Italian dessert made with coffee-soaked ladyfingers, mascarpone cheese, whipped cream, and dusted with cocoa powder. In other words, heaven on a plate. The word literally means "pick-me-up" or, metaphorically speaking, "make me happy."

Fudge Frosting

A quick post today for a quick but delicious frosting recipe. This is easy to make in a single saucepan, simple to whip up, and delectable enough for company - or just for yourself and a spoon!

I'm going to go ahead and warn you right now: this is evil frosting. It's made with lots of butter and sugar and chocolate, and it practically begs to be eaten right out of the pot. That's okay with me. That's VERY okay with me. But if it's not okay with you, you might want to check out a different post. A healthy post. Like tofu. Or soup.

Johnnycake (Northern Cornbread)

I'll preface this by saying that real johnnycake is actually more of a flatbread made with cornmeal, rather than this lightly-sweetened cornbread. However, that's the title of the recipe passed down in my family for goodness knows how many generations, and who am I to argue with my ancestors?

This is one of those recipes that needs no augmentation, no experimentation. It may be ancient, but it's perfect exactly as it is. We eat it most often with chili or bean soup, but it's good with anything you like - greens, pork barbeque, fried chicken - you name it.

And while the debate between sweetened and unsweetened cornbread rages on, as a Northern gal, I prefer a little sweetness in mine. No matter how you like your cornbread, I would encourage you to try this recipe, with its dense yet not cloying texture, fluffy crumb, and just the perfect amount of sugar. It will keep for several days - but don't expect it to last that long!

Strawberry Oreo Creme Dessert

It's been so nice this past week, with temperatures in the mid-70s, that I can almost imagine it's already summer! My roommates and I wanted a cool, creamy dessert this weekend in honor of the balmy weather, and so I came up with this not-too-sweet layered confection using strawberries, since they are in season right now.

Considering I was sort of cooking by the seat of my pants, it came out quite splendidly. The only thing I would do differently is to leave out the cinnamon that I dashed in a little too generously, which I have reflected in the recipe below. If you're looking for a springy dessert that is decadent without being too rich and cloying, this is your new best friend - especially since there's absolutely no baking involved!

Cherry Chocolate Bars

Have you ever had one of those days where you just need to bake something? No? Well I do, perhaps more than I care to admit, and today was one of them. I was tired of studying for finals, tired of the dreary, rainy weather that made me have to cancel my hike with a friend. But baking makes everything better! Trust me on this one.

I had set my mind on making Swedish Almond Bars, but we were all out of almonds. Also I was running low on Swedes, although those are optional. They really improve the flavor though... (insert laughter here).

So I decided it was improvisation time. Oh wait, that happens every day around here because I fail at keeping a well-stocked pantry. But sitting there on the shelf was a lovely bag of dried cherries, just begging to be used. "Eat me!" they cried. You know you're in trouble when the produce starts to talk to you.

Salted Caramel Cookie Bars

I was never a fan of caramel when I was younger. It wasn't that I hated it - it was just too bland. One-dimensional. But I changed my tune once I tried this new salted caramel thing that's going around. I bought right into this craze and I'm sold 110%. Salted caramel is legit, folks. If you haven't tried it, you're missing out on one of the most delicious things on this entire planet.

I have about a dozen recipes in my to-bake folder that integrate some form of salted caramel, and I decided this afternoon to try out one for salted caramel chocolate chip cookie bars. Doesn't that sound fantastic? Of course I had to make a few revisions of my own, but let me tell you, these things are as good as gold. Better, actually, because you can't eat gold.

Sweet-and-Sour Tofu

So I have to tell you something about myself: I'm in love with tofu. Really, truly in love. It's not one of those three-month infatuations either, no, this goes back to the tender age of three, when I had a major temper tantrum in the grocery store because my mother wouldn't buy me tofu. True story.

If you're not as enamored as I am with tofu, though, don't worry. This recipe made even my friend Ashley, a self-proclaimed tofu hater and a hugely picky eater, a convert. It's easy and SO delicious, with a quick homemade sweet-and-sour sauce, crisp veggies, and perfectly cooked tofu. I might have eaten the entire batch in two meals... don't tell anyone...

The Perfect Egg Sandwich (Vegetarian!)

I love egg sandwiches. I don't know what it is about them, but every weekend I crave them for breakfast (or brunch, depending on when I get up!) It seems pretty easy, right? Crack an egg, slap it between a few slices of bread, you're good. But a perfect egg sandwich is complex. Crispy bread, unctuous egg, savory sausage, and creamy, rich cheese. All melded together to make something so much greater than the sum of its parts.

Okay I'll stop now before I start to wax even more eloquent... I told you, I love eggs! Lots of protein, you know.

I've recently found a vegetarian sausage that I absolutely love - Morningstar sausage patties. They are so delicious, and they add the perfect touch to this sandwich with their blend of spices. Plus, they're organic! I also use regular sausage sometimes, but I'm trying to be more health- and environment-conscious, so I've been eating more like a vegetarian when I can. Feel free to choose your own favorite vegetarian or carnivorous option.

Crab Cakes on a Dime

Ah, crab cakes. Decadent, savory, with all the salty-sweet flavors of the sea. I'm pretty much addicted to them, but I rarely eat them because of how expensive they are. Either you spend $20 a pound buying crab to make them yourself, or you spend $15 for two tiny cakes at a restaurant. No matter which you choose, you're spending big bucks on something I could wolf down in two seconds. Sometimes I just have to splurge, but other times, when the craving hits, something a little more economic might be just what I need.

Enter imitation crab. Listen, folks, don't knock it 'till you've tried it. It may not be real crab, but it's made with real fish, and it's pretty darn tasty. If they use it at upscale Japanese sushi bars, it's good enough for me! My grandmother and I tried using it in crab cakes one day a few summers ago, and we were shocked at how delicious they were! No, they won't taste exactly like real crab cakes, but they are very, very good and will cost you a lot less. Rejoice, penny-pinchers, frugalistas, and poor college kids! Crab cakes are at long last accessible.

Cardinals and Titmice and Chickadees, Oh My!

 

My camera isn't very good, but I had to share a few pictures of birds I've caught enjoying the two new feeders my roommate and I put up. They hang on a tree conveniently in view of my window, so I can study and watch birds at the same time! (Or procrastinate, more like...) The bigger birds, like this gorgeous female cardinal (Cardinalis cardinalis), prefer my roommate's feeder, which has a flat, steady tray. 

A Long Delay and Cheater Cake

 

Let me begin by saying that I am woefully ashamed of myself. I haven't posted anything to Birds & Brownies for nearly 6 months, and to anyone who actually reads this blog, I'm very, very sorry. Life is a little crazy! I've been applying to grad schools, trying to get through senior year, navigating some choppy seas in the relationship department... it's been a wild ride. 

Baking and birdwatching have been a little low on the priority list lately. But life is calming down a little and I'm starting to get the itch to make some delicious food again! Being at school, opportunities to cook - and available ingredients - are a little thin, but I've been trying to get back into the swing of things. I found the perfect excuse to bake a cake the other day when I decided the cast of the play I'm currently in, Vinegar Tom, needed a pick-me-up after a grueling week of rehearsal. What's better to lift spirits than a sunny lemon cake?