Whipped Cream Cake Roulade

Thanks for your patience, everyone! Well, I'm more or less moved into my new house and I've been baking (a lot). Of course, as you can see I've not done so much blogging. I've had recipes to test and retest and I'm still getting used to my new kitchen and my new oven. No small adjustment either. My previous oven was a cavernous convection/conventional Viking professional gas oven that could fit full sheet pans--pans bigger than my kid's crib mattress--to a more ordinary Whirlpool electric.

While I can no longer bake dozens of cookies at a time, the modest oven hasn't disappointed (though several recipes have). Of course, I've not attempted macarons in this new oven and that's a headache I'm still saving for later.

So today is an absolutely gorgeous spring day in our new home town of Mill Creek which lies just north of Seattle. I was lucky enough to relocate to an area with a wicked good donut shop (Frost) and a brand new French Bakery (Mon Amie--yes they do macarons, go visit) that I'm now haunting. So before I go out and hit the garden and enjoy this sunshine, we're going to bake up a cake.

Something light, creamy and versatile. The cake is perfect with just about anything fruity, be it citrus curds, a drizzle of a thick fruit coulis, or fresh from the garden berries. Given that it is April, I wont pretend that any berries used today are fresh from the garden but as things warm up that will be a possibility. So let's talk cake!

Ladurée: Sucré Winner!

Well noon (PST) as come and gone, so I think we're ready to pick a winner for the Sucre giveaway!

So these Jellybeans on my nightstand. I guess we're all wondering how many I have, right?

Okay, here is the deal: I like Jelly Belly beans. I really like them. Sometimes I have four pounds of them in a jar on my desk. Okay, so maybe that is a lot of candy to have casually sitting around, but could you really expect anything less with my sweet tooth?

Well, I didn't have four pounds laying around last weekend. No. I had been nibbling on these beans for a couple months now, digging out the choice beans--like black licorice and juicy pear.  So when I did the count last Saturday all that remained were 255 beans. Weighing a total of 283 grams.

Counting jellybeans, one by one, without eating any?
That's is hard!

I've gone through all the guesses on the blog and in the NSHP email box and calculated who was closest with beans or grams and determined it was M with 292 grams:

mFeb 19, 2012 06:35 PMLet's go with 292 grams. And I oooooh-ed several times during this post. First, when I saw you had posted (yay! yay! yay!) and again with the cookbok...and then again with the yummy pinkness. :) 

Congratulations! I'll be in contact with you via email and I'll have this cookbook to you soon. I hope you enjoy it. Of course, if you end up re-selling it on amazon for a cool two or three hundred dollars, I can't say I wouldn't understand. 

As for myself, I'm going to spend the rest of the weekend continuing to pack. No baking for me just yet, all my pans are already boxed up waiting on paperwork and a set of keys to finally change hands.  

I deserve a break from all this bubble wrap and packing tape. Maybe even a little indulgence in two guilty pleasures: a little world of warcraft and the rest of those jelly beans. Yum.

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Edit: Woo! It appears that as of March 8th, Amazon actually has the book back in stock for list price. I'm not certain if it is back in print, but it is certainly going for less than $999 today.  Take that, price gougers!

 

Macarons Framboise - Ladurée's Recipe

Well I'm back folks!

Not really, but bear with me I'll be back in the groove of things as soon as I'm settled. I really have been busy, juggling some major changes around here. You see, among other things, I'm buying a new house and dealing with all the madness that goes along with that process. It's been a hectic couple of months but hopefully, if everything goes well, I'll be baking future macarons in a brand new oven soon.

No, who am I kidding. The next several weeks will be spent packing and moving an entire household. Maybe replacing a few door knobs too, since our builder decided to go with a design that I can only describe as suitable for your Grandma's cottage--on Mars. Anyway, breaking in my bright and sunny new kitchen with a little baking will happen, I just need to get settled in.

Busy Busy Busy!

I get a surprising amount of email. Most of it is normal.

Not all. Just most.

A belated happy New Year to everyone! 

It's late, I know. I'm pretty much behind on everything. Baking, blogging, household projects, the NSHP email inbox... you name it, I'm behind. Needless to say, my Christmas cards did not go out this year.

I'm juggling several big project-thingy-boppers right now but hopefully I'll soon be able to work on a blog post that includes more than just silly little drawings. 

♥ 

Ms. Humble

Dead Man's Peanut Butter Cupcakes

Devil's Food & Dead Man's Peanut Butter Mousse
Slathered in chocolate fudge.
Oh yea. 

We're revisiting my Dead Man's Peanut Butter Pie recipe today, with a few fun tweaks.

Today I found myself wrestling with a familiar peanut butter and chocolate craving.  In such situations I have the following options:

1. Go to the store and buy all the available peanut butter cups. Of course, this isn't much of an option since getting out of the house with two small children and going anywhere requires nearly as much planning and preparation as a mission to Mars.
2. Eat peanut butter from jar with a spoon, dipping it into that 20lb bag of chocolate chips I have. Also not a great option, since with this method of consumption, any semblance of portion control vanishes and I just bought skinny jeans.
3. Bake something with peanut butter and chocolate for the blog, while wearing said skinny jeans and pretend that they will encourage restraint while tasting and testing.

I think we all know how this worked out.

Pink Peppermint Tea Cookies

In the kitchen baking once again. This time I've been bitten by the cookie bug. Or rather, I bit into a store bought peppermint tea cookie and thought I could do better. So I have! Besides, a batch of cookies are quite over due. I'm sure folks are starting to ponder their Christmas goodie-boxes and these are a festive play on those powdered tea cookie gems. 

Besides, I have a gnome demanding cookies of me. And no, I won't explain that. 

Spiced Apple Cider Caramels

Hope everyone had a good week.

For my part, I spent the week tinkering in the kitchen with batches of caramel and I have a wonderful new recipe to share with everyone. A caramel that tastes of freshly mulled apple cider. Oh yes, it's good.

Those of you going "Ppbbth, Caramels! I waited all week! Me want prizes!" I'll post the winner from last weeks giveaway of the big McCormick Halloween Goodie box too. Just zip down to the bottom of today's post.

For us candy makers, how about we get started on these apple cider caramels.

Now, just to be clear, "apple cider" around here is basically apple juice. I know it was wrong of us North Americans to adopt the term cider for a non-alcholic beverage, but we did it anyway. We just wanted to confuse everyone and I apologize. So just to be completely clear, we won't be using the fermented drink made from apples, no. Today we're working with a jug of fresh apple cider, which is essentially unfiltered apple juice. If you cannot get the fresh, cold pressed unfiltered stuff, go ahead and substitute the best quality/tasting apple juice you can find.

These caramels are a variation of my popular fleur de sel caramels, with a reduction of mulled apple cider. If you haven't tried them, you'll find that they're rich, smooth and far superior to those waxy squares you find in the supermarket.

Pumpkin Old Fashioned Donuts

It's Sunday and I'm back with pumpkin treats! Talk about deja vu, right?

When treats are good though, one can excuse repetitive use of ingredients. Besides, I've got pumpkin on the brain. Halloween is fast approaching and they're popping up everywhere--along with those 'fun sized' candy bars that will be my undoing.

So lets just get right down to how today's post came about. One of the added perks of being a blogger is you get lots of very friendly folks emailing you, offering to send you things to try. I tend pass on about 99% of these just because I'm a busy lady and I've got enough stuff to eat and store in my home without people sending me more and trying to finagle a blog post--and because no one has offered to send me an Audi TT (Audi, what gives?).

I do however like the opportunity to give things away to my readers. So today, thanks to the lovely folks at McCormick, I have a box of goodies for one lucky reader in the U.S. of A packed with goodies like McCormick vanilla extract & food colorings, and a few other little treats from Le Creuset, Mui, Wilton and Palderno World Cuisine to assist with your baking fun. 

For my part, I'm whipping up a Halloween themed post. I had several ideas, all utilizing the standard company of Halloween players. Some very cute, some scary and some complicated. In the end though, I settled on tasty. Tasty and pumpkin-y. 

Besides, my last pumpkin recipe didn't use exactly one can of pumpkin and that made those with the small cans of pumpkin, like commenter Katie, go all sad-emoticon.

That makes me :( too. 

I also had leftover pumpkin, so today we're using it and we're making a batch of festive fall donuts.

: ) @

See what I did there?

Pumpkin Spice Cake with Whipped Cream Cheese Frosting

Hello, Cake.

I have a wonderful pumpkin cake to share today! 


About this time last year I had gone on a pumpkin cake baking spree. It never resulted in a blog post as I was disappointed with nearly every recipe that I tried. Some cakes were good, but not so good that I felt they warranted an endorsement.  I had some rather particular ideas of what a pumpkin cake should be like: moist, tender and with just enough spice to provide those fall warm and fuzzy feelings. 

Unfortunately though, I wasn't feeling so warm and fuzzy after baking and tasting all those cakes.  You see, the more recipes I tried, the worse the cakes seemed to get. Some were heavy with spices, which I thought I would enjoy, but often found they gave the cakes a harsh edge. Other cakes I found a bit soapy, which I attributed to the citrus or too much cardamom or ginger in the base. One particular horror to emerge from my ovens was a cake that managed to taste of baking soda and metal.  In all, it was a disappointing run.

So I gave up and moved onto other baking projects to populate the blog. I figured I would pick up the quest again when my desire to eat pumpkin cake returned. Well, along with the damp fall Seattle weather, that desire has returned and this time I found the cake. When I tasted it, I knew no tweaking on my part would improve upon it.  It was just right.  Delightfully moist and echoing the flavors of a pumpkin pie.

It was the perfect base for my whipped cream cheese frosting.  I guarantee a generous slice will provide those warm and fuzzy feelings. 

Dark Chocolate Granola

A happy mid-week to everyone!

I'm still playing the role of bad blogger this month. I decided to take yet another mini break, this time to the Oregon and Washington coast. Meaning, I've spent just about every weekend on the road these past two months and no where near a kitchen.  I'll justify this behavior by pointing out the brief Pacific Northwest summer and that I really need the vitamin D.

So, I've been out and about hiking rather than baking but that's healthier, right? After all, testing and evaluating all these baked goods has the potential to be hard on the hips. Running around outside--and inside I suppose, after children--lends a healthy balance.

I also balance healthy with the not so healthy in my diet, so let's talk granola. I love the stuff. I eat oats in the form of oatmeal or granola almost every morning as part of my breakfast routine. I really like a little ordinary low fat granola sprinkled on my cup of non-fat yogurt. I like to pretend it is really good for me, even though I--like those of us who eye-ball nutrition lables--know better.

Granola is one of those foods that is generally perceived as being healthy, but in reality, kind of isn't.

Sorry to dash any illusions there, but just seeing granola on this blog should have been a sign.

Toasted Coconut with Lime Ice Cream

I'm back! I've been traveling a great deal these past few weeks and I'm finally settled in back at home. It was a busy summer.  There were five states to visit, fly fishing to observe, bison to avoid, family to feed, geysers to smell and plenty of driving--probably a little too much for the kids. I also had the pleasure of cooking for a gathering of family while at a rented lodge in Montana.

I've realized that cooking for large groups is something best done out of one's own kitchen. As no matter how well stocked the brochure claims the kitchen is ("It has absolutely everything you will need for any meal you have planned!"), or how well you prepare, something you need will always be missing. Which results in things like… my trying to make individual lemon tarts topped with torched italian meringue without tart rings, a mixer or a candy thermometer.  Attempting Italian meringue with microwaved syrup and some dodgy hand beaters actually worked.

I didn't plan on making tarts there, it just sort of happened. Still, I think I deserve some sort of medal of recognition.

Anyway, I'm back home and I am working on my plan of attack for this week's baking. For today though, we have some yummy ice cream. Which I will admit is my fall back during busy months as it can be prepared relatively quickly and always looks lovely.

Today's ice cream is a combination of toasted coconut and lime. Yes, that's me holding onto the last scraps of summer with something decidedly tropical in flavor. Though regardless of the time of year, one has to admit it is hard to go wrong with such a combination. Harry Nilsson is nodding his head in agreement--his being alive or not is a technicality we're going to overlook.

Midnight Sin Chocolate Cake

Happy Monday, everyone! 

We're baking cake today. In my blistering hot kitchen, which doesn't lend itself to working with chocolate mousse but whatever! I'm on a mission. A cake mission. 

So today we have a rich, moist chocolate cake. A simple, reliable chocolate cake recipe for folks who love their cakes uber-moist-a-licious. I've eaten this midnight-hued cake plain and unadorned many times, but today I could not resist filling it with bitter-sweet chocolate mousse and glazing it with ganache. 

Manson Almond Kringle

Now that everyone is tired of the marshmallows, let's move on to the Kringle! A little back story first, however. This summer of mine is peppered with road trips to spend time with family.  I just got back from touring the eastern portion of my home state. Visiting the Dry Falls, nibbling on macarons from a french bakery in Spokane and eating corn dogs at road side diners. (What, a girl can't love corn dogs and macarons?)

Next up in my road-trip dance card is Montana and then Oregon. My poor little children... The Eastern Washington trip is an annual outing. Once every year I am firmly instructed by my mother to make my way across the Cascades to "relax" with her by the lake. For those unfamiliar, Eastern Washington is not at all like Seattle. It is often hot, dry and home to several species of bugs the size of squirrels. Insects that seem to congregate wherever I AM. Particularly when half naked on a beach, sticky with SPF 6000.

While I may not enjoy the abundance of Ms. Humble obsessed bugs, I always like food and there are plenty of Eastern Washington farmers markets. Flush with farm fresh produce, honey, crafts and baked treats.

It was at one of these farmers market's in Manson that we came across a 10 year old selling something she called an almond kringle.  A slab of iced pastry scattered with almonds.

Neapolitan Marshmallows

A good Sunday to everyone!

I'm still busy making the most of my baking weekend but I have things prepared to share. Today, we're making  Neapolitan Marshmallows. They're tasty little bites, flavored just like neapolitan ice cream with layers of chocolate, vanilla and strawberry.

Now, you can probably tell just by looking at them that they're going to be a wee bit time consuming but hey, they're adorable! Pretty takes time and these are probably the cutest confection I've made in a while. I can already see them dressed up in little bags and chocolate colored ribbons, ready to be gifted.

Lemon Meringue Ice Cream

Even though it doesn't feel much like summer in Seattle, we're churning out some ice cream today.

This happens to be one of my favorite ice creams, one of the best to come out of my kitchen. Best of all, it only required 10 minutes to throw together.   A bright lemony ice cream with swirls of lemon curd and bites of softened meringue cookies. A pie in a pint (or a quart). No baking or stove top custard making required.

Halloumi & Herb Cheese Rolls

Happy Sunday, folks! I'm testing and reworking cake recipes this weekend so today I have a guest post from Mother Humble: Her Halloumi rolls. The family is very fond of these soft, cheese filled rolls (a bit more so than we are of her bottomless bag of cheese jokes).

---

I promised Ms. Humble before the newest adorable little humble was born that I would help her with her blog.  Well, I quickly realized that I don’t enjoy writing about food as much as I enjoy cooking and eating it.   I also realized that my lovely daughter, Ms. Humble, has more patience and skill than I when it comes to making food look good and photographing it well.  (Really - all that time in photographing really should be spent scarfing down the fresh and yummy just cooked foodstuffs. It is agonizing.)

Cardamom Shortbread Cookies

Quick post today to break up the parade of ice creams. Last week, Mother Humble came through the door and thrust a half eaten cookie at me, insisting I try it.  She had been at the Bastille Café in Seattle earlier that day, enjoying some yummy french treats, including this rather ordinary looking cookie.

For whatever reason, my general ban on food--particularly half eaten sort--fished out of purses wasn't being rigorously enforced and I scarfed the cookie down.

While it was no science cookie (making a new batch soon!), I had to agree with her, it was quite good.  Sandy, buttery, laced with cardamom and worth reproducing.

Red Rose Raspberry Sorbet

Happy Tuesday, everyone!

It is one in the morning and I'm up with my newborn. So why not wrap up a little blogging between feeding and bouncing, right? Today we have yet another frozen dessert and a particularly pretty one at that.

I absolutely love the combination of raspberry and rose, so a sorbet featuring those flavors seemed like a natural summer time choice for the blog.

Gorgeous, isn't it? Such an vibrant red it almost makes me want to double check the settings on my camera. This dessert isn't just pretty to look at, it velvety smooth and packs bright fresh raspberry flavor and the sweet fragrance of rose.

Milk & Honey Ice Cream

Milk & Honey
Not just a metaphor for all things good

Believe it or not, I've actually gotten back into my cooking grove this month! I'm completely recovered from my cesarean and sitting on dozens of photographs of many yummy things. All I need to do is settle down at my laptop and do a little blogging. 

Strawberry Rhubarb Mini Pies

I'm back!

The littlest Humble was delivered--or extracted, depending on how you look at it since we had a c-section--last week. Both baby and myself are doing very well and I've been recovering at home.

Of course this means ample time at my laptop to blog, unfortunately I didn't count on the affect of sleepless nights coupled with hefty doses of prescription pain killers. When things are melting down the walls in your field of vision, you really start to second guess your ability to write anything. Yes, even at the semi-coherent level I tend to blather on this blog.

I'm far less drugged today so I'm going to give food blogging a shot. Our local farmers market has been flush with fresh rhubarb lately and apparently, even after all the lemon meringue madness, I'm not pie-d out.

So we've making pies! Again! Specifically, mini pies. Falling neatly into that smaller is always cuter approach to food.

Of course, if you're looking at the pies and thinking to yourself, nuh-uh way too fussy. No worries. No where will I demand you spend an hour forming mini pies in muffin cups. The strawberry rhubarb filling, spiked with orange zest and Grand Marnier is delicious even in the simpler, more rustic hand-pie form. So go ahead and shape/form them however you wish. Regardless of how they might look, they will taste great and be well worth making.