Author: Shibow

I bake. I drum. I love lamp.

Categories
Cakes Cheesecakes Chocolate Cheer Fancy Pantsy

Saying Goodbye To An Old Evil Friend….And Saying Hello To Cheesecake

Before I continue, there’s still time to donate any items you can to Sandy victims. From what I’ve been hearing, clothing donations and food donations, while appreciated, are no longer as necessary as money is. Also, many people are in need of cleaning supplies to get their houses back in some semblance of order, so anything you can do would be wonderful. This is probably the best place to do your donating. Thanks!

So it’s about to get real in here, readers.

Today my boyfriend posted some really awful news on my Facebook page. Did you hear? You must have. Do I even need to say it? Ok, fine, since you insist. Hostess is closing.

I need to say that again: HOSTESS IS CLOSING. Oh it hurts me so.

I guess I should tell you all, since I’ve kept it secret long enough. I don’t really care about Hostess treats. I can make my own damn Twinkies, and they sure as hell won’t be preserved and stabilized so as to survive the apocalypse. But Hostess owns Drake’s. When I was in high school, I basically kept Drake’s afloat all by myself. How, you ask? Um… ok… this is sort of humiliating, but as this is my blog and I do have to share stuff sometimes, here goes…

Does anyone else find it odd that the words “artificially flavored” and “freshness guaranteed” are on the same box? How did that escape me back then?

Now, I kind of really hated high school. I went to a pretty competitive, stressful one and was constantly anxious about something. I’m not much different now, but that’s for another sobby post. Anyway, so I was quiet and sad pretty much all the time for the first, oh, three years. And all the time I did not spend with other people was spent with the above handheld pies. They look disgusting, right? I know. But they treated me so well. And they were delicious! They were reliable, they were sweet, and they just kept showing up to comfort me. That might be the saddest thing I’ve ever typed, and I used to write some depressing stuff, man (yep, I’m letting it all hang out for you guys). I actually remember my little sister reaching inside of the box more than once, hoping to taste this glorious treat herself, only to be disappointed and perplexed that there was no pie to grasp. I’m honestly not sure if, to this day, she’s ever had the [dis?]pleasure of tasting one of these. Now as you can see, there are eight pies in each box. No one else in my family was really into these. And there are eight pies in each box. And there were many boxes purchased. I think you understand what I’m trying to tell you.

So, eventually, my dad got hip to my habit. I think it took my pediatrician not-so-gently explaining that my cholesterol was alarmingly bad and that I was starting to get kind of huge. And then the pies were gone from my life. And I haven’t had one since. Nor can I, for I fear relapse.

So now I’m in good standing health-wise, thanks to my abstinence from these fruit-filled Satan squares. I’m happy to have kicked the habit, but, well, I’m also kind of sad that I’ll never see them again. I mean, maybe I would have wanted one, one day. Just a taste, you know? And now I’ll just never even have the option. Farewell, old friends. Ugh, you treated me so poorly. See you in Hell.

Are you as sad as I am? No? Do you really just want to hear about a Peanut Butter Cheesecake I made? You’re right, I understand. Let’s talk about that.

Chocolate Peanut Butter Cheesecake With Chocolate Ganache Topping (makes one 9″ round cake)

For the crust

1 1/2 cups of graham cracker crumbs

6 tablespoons of softened butter

For the cheesecake portion

12 oz of cream cheese or Neufchatel cheese, softened

1/2 cup of granulated sugar

1/2 cup +2 tablespoons of peanut butter (I actually used all-natural, which I found to be amazing, but you can use whatever you’d prefer, just make sure it’s stirred well!)

1 1/2 oz of semisweet chocolate, melted and cooled (I used chocolate chips)

1 egg

1/2 cup of heavy cream

1 1/2 teaspoons of vanilla extract

First, preheat your oven to 350ºF, grease a 9″ springform pan, and bring a large pot of water to a boil. We’ll be using the water as a “bath” for the cheesecake, since this will help keep the air in the oven moist and keep the top of the cheesecake from cracking. Also, cover the of your springform in foil if you’re worried about leaks.

In the bowl of a stand-mixer or hand mixer, cream together cream cheese, peanut butter, sugar and chocolate until the mixture is smooth. Mix in your egg, then blend in heavy cream and vanilla until everything is fully combined.

Pour the batter into your springform pan, and place this pan in a larger pan, then pour your boiling water into the larger pan so it reaches about halfway up the sides of the springform. Very carefully place this whole thing into the oven and bake for 25 to 30 minutes– so that it appears almost done but still jiggles around in the center quite a bit.

Now, this is a great tip from the author of this recipe: once you’ve determined the cake is done, don’t remove from the oven. Turn the oven off and let the cake sit in the oven as it cools down, which will allow the cake to cook completely without burning or curdling. This should take about an hour. After the hour’s up, remove the cake from the water bath and allow it to cool on your counter for another hour before placing in the fridge until you’re ready to add your ganache.

Chocolate Ganache (Hell yes)

2 oz of semisweet chocolate chips

1/4 cup of heavy cream

1 tablespoon of softened butter

Place chocolate in a heatproof bowl. Now, in a small saucepan, bring your heavy cream to a boil and then pour half of it over your chocolate. Let this mixture sit for about 30 seconds, and then gently whisk the mixture in small circles, starting in the middle of the bowl and working your way out in larger circles. Then pour in the remainder of the cream and repeat the circular motions until you’ve got something shiny and smooth. Stir in your butter and mix just until it’s incorporated. Pour the ganache over your cake and refrigerate until it’s been set.

Now, I added some pecan bits to the top to be fancy…do as you please, readers 🙂

Yes, I realize that thing is WAY too close to the edge of the counter, but don’t worry, miraculously nothing awful happened. I’d be pissed after all of the work I put into this cake. So, was it worth the effort? Well, I’m not going to say yes. I’M GOING TO SAY HELL YES. It’s coming close to being an all-time favorite cake. We actually had some guests over after this was made, who agreed that it was super delicious. Fortunately we had a whole half to ourselves once our guests left.

And you know it didn’t go to waste. 😉

Categories
Classic Favorites Holiday desserts

You Have To Pumpkin Cinnamon Roll With The Punches. Ugh. Sorry.

If you’re on the East Coast, it has been a trying week for you. If you’re not on the East Coast, maybe it’s been a trying week for you, too, and I’m sorry about that. But, as many of you know, I’m located in NYC, and all of us here have been dealt quite a huge, disastrous blow by the beast that was Hurricane Sandy. I, luckily, did not suffer any damage to my home or person, and neither did any of my loved ones. Hundreds of thousands of people in the tri-state area were not nearly as fortunate, and for those people, I’ve been tearing up a little bit every day. It hurts to see your city hurting. It stings to watch businesses, restaurants, bakeries (!) and bars that you’ve known and loved destroyed. But most of all, it breaks my heart to watch people suffer. As I type this, there is a snowy, rainy, windy, disgusting mess outside that the people affected by Sandy do not need. I think I’m going to cry right now.

But look, crying won’t do anything. Here are some things that will:

This lovely advice blogger is accepting donations to purchase supplies that will be hand-delivered to a Brooklyn church this Saturday, November 10th.

The geniuses behind Brooklyn bakery Robicelli’s have information on their Twitter on where/how you can help.

There is a BRILLIANT “wedding registry” over on Amazon, with an amazing number of items you can “gift” to victims.

Habitat for Humanity is collecting donations to aid in recovery/rebuilding efforts.

The Awl has a frequently-updated list of places where you can volunteer if you’re locally-based.

Monsieur Igloo is offering free consulting/work to businesses in the tri-state area that were affected by the storm. Contact James for details.

Those are just a few of the many ways you can help. I’m a little hesitant to post anything from the Red Cross, since their overhead is kind of bonkers, and I’m slightly suspicious. Also, the above options are all donator-to-donatee (I know that’s not a real word, forgive): every penny you give, every blanket or diaper you buy will go directly to someone in need.

Lastly, I know a lot of weddings were affected by the storm as well. If you know any couples in need of an officiant in the NYC area, please have them contact me, and I’ll be happy to perform their ceremonies free of charge.

Okay. So. I guess it’s still a baking blog, right? Which means I should share a baked good with you? Cool?

Now, this is something I’d been wanting to make, well, forever. Yes, there is pumpkin in it. Of course there is pumpkin in it. You know me by now. You must! Let’s get started, since this is going to take you a little while.

Pumpkin Cinnamon Rolls (makes 16 to 18 buns)

For the dough

6 tablespoons of butter

1/2 cup of milk , warmed (I used skim, turned out awesomesaucers)

2 1/4 teaspoons of active dry yeast

3 1/2 cups of all-purpose flour, plus more for rolling out the dough.

1/4 cup of brown sugar

1/4 cup of granulated sugar

1 teaspoon of salt

1/2 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/4 teaspoon of ground ginger

2/3 cups of pumpkin puree

1 large egg

Oil for coating bowl

For the filling

1/2 cup of brown sugar

1/4 cup of granulated sugar

1/8 teaspoon of salt

2 teaspoons of ground cinnamon

For the glaze

4 ounces of cream cheese or Neufchatel cheese, softened

2 tablespoons of milk or buttermilk

2 cups of powdered sugar

Couple of drops of vanilla, optional

Okay, let’s start with the dough. Melt your butter in a small saucepan over medium heat. Smitten Kitchen suggested browning the butter, which I love doing and totally recommend. Once the butter’s melted, keep cooking over medium heat until the butter starts sizzling, smelling nutty and forming tiny golden bits. Remove from heat and set aside.

Now, in a small bowl, combine warmed milk and yeast. After a few minutes, the combo should be a bit foamy. If it’s not, sucks for you. Go out and buy yourself some new yeast (FYI, always refrigerate yeast).

Now, in a hand mixer or your gorgeous and perfect stand mixer, combine your flour, sugars, spices and salt. Add about 1/4 cup of your butter to the mixture, and stir until combined. Add the yeast-milk, pumpkin and egg and– if you have one, use a dough hook at this point– run mixer on low for 5 minutes, until dough has formed.

I love this thing so much. Sigh.

Scrape this dough into a large oiled bowl and cover the bowl with plastic wrap. Set aside to rise for at least an hour. In the meantime, butter two 9-inch round cake pans (or square, no shape-hating here).

Now, when the hour’s up, place your dough (which should have doubled in size by now) onto a well-floured surface and roll out  a 16×11 inch rectangle. I just used a cookie sheet because I need guidance.  Brush the rest of your butter onto the dough, then sprinkle filling ingredients evenly over the top.

This is where it all gets real. So, basically, you have to roll this thing up, starting on the long side, until you have as tight a roll as you can possibly get. It’s going to be REALLY freaking messy. Whatever filling you lose along the way can be sprinkled on top of your rolls later, though.

Now, the best way to cut these is also the best way to cut a loaf of bread. With a serrated knife, begin sawing the spiral, using almost no force, back and forth until you’ve got a slice. Keep going until you have the desired number of rolls. Once you do, you can pack them in tightly between your cake pans. Cover with plastic wrap and set aside for the second rise for 45 minutes.

Preheat the oven to 350ºF. Remove the plastic wrap and send into oven for 25 minutes, until the rolls are fluffy and beautiful and you kind of want to eat your entire oven.

So while these are baking, you can make your glaze by combining cream cheese, sugar and vanilla (if desired), and then adding as much milk as you desire for your glaze. Place pans on cooling racks and drizzle with glaze.

Ok, so, as you can see I do not fully understand what “drizzle” means, since these were basically doused in glaze.  They were still awesome, though. Like…amazing. Like, worth the nine or whatever hours of waiting it took to actually finish and be able to consume these. Do yourself some good. Make these.

Make these.

Make these.

Make these.

And…well…hug someone.

Categories
Cakes Chocolate Cheer

Double Hot Fudge Something Or Other I Am In A Rut Help Me Because I Am In a Rut Oh And Here’s That Cake I Mentioned

Before I start on all of the bad stuffs, let me just brag about the good for a minute, if just so that this image is the first (or, um, second, after my creepy eyes in the banner above) that is seen when this post is published.

*cue the angels crooning*

This is THE stand mixer my boyfriend gave me for my birthday. It’s beautiful, and I teared up a little bit. Isn’t it beautiful? Sweet Jeebus, it is. I can’t. I can’t even. I’ve almost forgotten the bad. The bad…bad…oh wait.

There it is.

GRR.

Well, this is a blog about a sad lady baking, so I guess you came here knowing what to expect. Or, at least, I hope you did. The cake I’m going to talk about today is one I actually made about three weeks ago, but I’m still catching up on a bunch of things, including writing this very blog, so forgive me, please. Or don’t forgive me and run away. You’ll miss a concert featuring the tiniest violin, but that’s your loss I guess.

YOU GUYS. Seriously, I am in such a funk that I can’t even talk about it. The good thing (for this blog, at least, since it’s been pretty bad for my waistline 😦 ) is that I’ve kind of been baking like a madwoman to attempt to reverse the effects of said funk. You can see how well this has been working, I’m sure.

I guess that ever since my birthday I’ve been evaluating and examining what I’ve been doing with myself, and it’s getting me down. I suppose I’d hoped to feel more…capable by this age, and I don’t. I have no idea what to do with my life, peoples. Any and all suggestions (except ANY involving Stamos, ugh, gross) would be welcomed with open arms.

Oh, also, do you know what I just realized? I have no idea what my favorite cake is! How the hell does a person who runs  a baking blog not know this? How have I lived my whole life this way? It makes no sense. Do I just not like cake? Isn’t that something you should just be able to kind of recall? I find this very strange.

Why am I choosing now to talk about this? Well, around my birthday I got the lame idea to sit in my kitchen and feel sorry for myself by baking myself a cake. But then, I realized I didn’t know what it was I wanted. Story of my life, kids :(. Sigh.

Anyway, I decided to just make something, so I pulled a recipe for a Double Chocolate Hot Fudge Sundae cake out of my favorite flipping recipe book ever. Thank you, Betty. Thank you even just for the name of this cake. Let’s get started, friends.

Double Chocolate Hot Fudge Sundae Cake (I can’t tell you how many servings because I’m embarrassed at how quickly two people finished this)

1 cup of all-purpose flour

3/4 cup of granulated sugar

2 tablespoons + 1/4 cup of cocoa powder, separated

2 teaspoons of baking powder

1/4 teaspoon of salt

1/2 cup of milk

2 tablespoons of vegetable oil

1 teaspoon of vanilla

1/2 cup of chopped pecans (optional but also awesomenal, please add these)

1/2 cup of chocolate chips

1 cup of brown sugar

1 3/4 cup of very hot water

Ok, another amazeballs thing about this recipe is that it is made directly in the pan, which means if you’re feeling lazy and kind of sad and zombie-like these days (ahem), there won’t be much for you to do in the way of clean-up. Yay!

Oh, also, did you know that you could sub two tablespoons of molasses for every cup granulated sugar for a cup of brown sugar? This is something I needed to know as my stash of brown sugar was gone (tragedy). Take a look (but do a better job mixing the two together than I did).

So, preheat your oven to 350°F. Now, in a 9×9″ un-greased square pan, mix your flour, granulated sugar, 2 tablespoons of cocoa, baking powder and salt together. Stir in milk, oil and vanilla until the batter is smooth, then fold in nuts and chocolate chips. Sprinkle the 1/4 cup of cocoa powder and cup of brown sugar evenly over the top, and then pour hot water over the mixture.

Send the pan into the oven for 40 minutes, or until the top is dry. Let cake cool for about 5 minutes, then scoop into dishes and top with ice cream if you’ve got any (I didn’t have any! The hits just keep on coming!).

Now, while I enjoyed this cake warm, I freaking overdosed on it cold. It is amazing after a day in the refrigerator. I suppose it’s just easier to appreciate all of the different textures of the cake when it’s cool. I like to tell myself that that is why I kept visiting this cake in the fridge…to appreciate it.

So, is this my favorite cake? No, no it is not. I will certainly be making it again, but the search continues for the one cake that will solve all of my many problems (yup, I took it there). Stay tuned, readers.

Categories
Muffins

You’re Going To Love Me/Be Sick Of Me Soon Because It’s Pumpkin Season And Also Because I’m Craaanky

Yeah, sorry but it’s all true.

Wait…before I continue, ya’ll need to see this! It’s the latest shiny beautiful wonderful spot from Monsieur Igloo! It was yet another amazing team effort that I am immensely proud of, even though most of the hard work was done by pretty much everyone but me (and most of it was done by the ridiculously talented writer/director).

Thoughts? Feelings? Emotions? I’ve got a ton of all three of those things that I’m willing to share rightthissecond, but would really love to hear from you instead of hearing from myself, because that happens so often that it’s getting sad. 😦

Speaking of the sads, I got ’em! As many of you know, moving is one of the most stressful life events one can experience, and we did it two weeks ago. As many of you also know, I often handle stressful life events quite poorly. You have no idea how many times I wrestled with ideas like, “Who really needs this stuff? Or any stuff? I hate things. Let’s have no things! I’m going to cry now, so let’s talk later. Bye.”

So, ok, now we have a beautiful new place to live with a lovely kitchen that I often gaze upon lovingly/smear chocolate on by accident. But it was pure Hell getting to this place. It. Was. Hell. There was the paperwork and the interviews and the U-Hauling and the moving and arranging and boxing and carrying and not dropping and GETTING BITTEN IN THE FACE MULTIPLE TIMES BY MOSQUITOES and the venting to people who had generously (and bravely) offered to help and the unpacking and the moving and just the anxiety of it all. Oh, and it all happened the week before my birthday, which depresses and inexplicably freaks me out anyway.

Oh, and it’s not my age that freaks me out so much as my dismay at having gone another year without accomplishing a lot of the things my fat baby self had imagined I would by this age. That’s something that I’m still struggling with, and maybe will always kind of struggle with. I don’t know. I have a nice apartment and a TEE-rific person to share it with and I’m still breathing. So maybe let’s stop talking now and make some pumpkin muffins, yeah?

Now, originally, these were going to be doughnut holes. Rhea Mol had sent me the recipe after she’d successfully (as if she’s never succeeded, girl’s a genius, duh) made these as minis. I made these right before we had moved and had to make do with a regular-sized muffin tin. Now, I would never ever complain about having larger versions of small desserts, but if you’re looking for the real deal, try a mini-muffin tin instead of a regular one.

Pumpkin Spice Donut Holes That In My Case Are Muffins (makes 24 minis or 12 regular)

1 3/4 cup of all-purpose flour

2 teaspoons of baking powder

1/2 teaspoon of salt

1/2 teaspoon of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

1/3 cup of vegetable oil

1/2 cup of brown sugar

1 egg

1 teaspoon of vanilla extract

3/4 cup of pumpkin puree

1/2 cup of skim milk

Full disclosure: The original recipe also adds a coating that involves a stick of butter and some other stuff. I was not down for that, but if you are, have at it, comrade!

Preheat your oven to 350°F and grease a muffin or mini muffin tin. In a medium bowl, sift together flour, baking powder, salt and spices. In a separate larger bowl, whisk together oil, sugar, egg, pumpkin and milk until smooth. Fold the dry ingredients into the wet and mix just until combined.

So…mix a little more than this…
Like this. This is good.

Divide the batter evenly among your cups and send into the oven for 10-12 minutes, or until a toothpick inserted into the middle of one of these comes out clean.

Let ’em rest in the pan for about 5 minutes before taking them out to cool completely on a cooling rack.

I’d initially experimented with making a pumpkin butter/cream cheese filling for these. I say “initially” because the second thing that happened after I tried to fill one was that one of these muffins kind of exploded. So… ix nay.

But seriously, these things need no companions. No fillings or coatings or buttons or whatever else you’d think to dress these up with. They’re just perfect on their own…sweet, but not cloyingly sweet, with just a hint of spice to prep your brain–well, my brain– for all of the pumpkin that is to come in the next few months. Prep yourselves, readers!

Categories
Cakes Classic Favorites Sort of Healthy

ANGRYPANTS! And Sweet Stuff Too.

That may have been the shortest title I’ve written in a while, and possibly ever. But, well, I kind of had a month-long silent breakdown.

What’s a silent breakdown, you ask? Well, it’s basically one in which you, well, I realize that Murphy’s Law can and will interfere with even the best best-laid plans. You want a Meyer’s candle? Well, screw you, we’re fresh out! You’d like a place to live? Ok, hand over your whole life story–dated, copied seven times and collated–and we’ll get back to you. Eventually. Maybe. You want to rent a U-Haul truck for your move once you find that place to live? Nope, sorry. Some lazy low-life is busy buying Scottish hookers with your credit card! (Yep, that really did just happen.)

And, you’re constantly being graded. Well, I am at least. Everyone’s got a number for me, from credit card companies to potential employers to doctors to family to people deciding where I’m going to sleep at night. Everyone is always grading and measuring and determining my worth, based on a scale of 1 to whatever and it makes me SAD. I’ve realized that the older I get, the more I am judged, and the more numbers are assigned to me and it makes me SAD.

Ok, I know, I’m whiny and annoying. This is actually what happens when you decide to refrain from complaining about everything for a week. You get all twitchy and irritated, because you can’t complain about how twitchy and irritated you are. Then your week’s up and you’re grumpy, tired and REALLY FRIGGIN’ HUNGRY FOR SOME SWEETS.

Now, on to the sweet stuff. There’s at least as much sweet stuff in this post as there is, um, unsweet stuff. For one…my boyfriend made me JAM!

THIS IS THE JAM HE MADE ME! The caps are obnoxious and extremely necessary because…LOOK HOW PRETTY!

So, we went to Vermont about a month ago and brought home this pear-vanilla jam that I became obsessed with. Then it was gone from my life (because we ate it all). Then, a few days ago, it was back in my life, for the dear wonderful man in my life had MADE it for me! And it’s amazing. I mean, do you know how long it takes to make this stuff? A long time! The effort, the taste, the everything about it made me cry, I was so happy.

On to more sweet stuff: we got a brand-spankin’ new and beautiful apartment! I can’t wait to move. It was, as some of you close readers may have gathered, an exhausting process, but we’re in and we’re thrilled and I want to hug everyone (except Stamos).

Are you sick of me yet? Please don’t be, because this next sweet thing is an actual, literal sweet thing. It’s angel food cake!

Now, I’m going to be honest: before making this, I was not a fan of angel food cake, probably because the only kind I’ve ever had was out of a box, and that box was kind of nastylicious. But, the boyfriend wanted some and I felt like learning something. So…here goes!

Angel Food Cake (makes one 9×5 loaf)

1/2 cup of egg whites, at room temperature

1/3 cup of granulated sugar

1/3 cup of all-purpose flour

1/4 cup plus 2 tablespoons of confectioner’s sugar

1/4 teaspoon of vanilla extract

So basically, I took a recipe and, thanks to my high school algebra class and a dearth of egg whites, cut it to a third. The original recipe that can be made in a tube pan (nope, still not entirely sure either) can be found here.

Preheat the oven to 350ºF and do NOT grease your 9×5 loaf pan. No, I’m serious. Leave it ungreased. Like, for reals, put the butter down homie.

In a medium-sized bowl, sift together flour and confectioner’s sugar, and set aside. Now, in a large bowl, beat your egg whites on low using a mixer until frothy, about 2 minutes. Then, gradually add in your granulated sugar and increase the mixer speed to medium. Beat until stiff peaks start to form, about 3 or 4 minutes, then add in your vanilla and beat on high for an additional 20 seconds.

Next, fold the flour/sugar mixture into your egg white mixture and gently mix until all ingredients are fully incorporated. Spread evenly into your loaf pan and send into the oven for 35 to 45 minutes, until the top of your cake is browned and springs back when you touch it.

Ok, this is the sort of weird part…in order to really get that fluffy fluff, you need to set this cake upside-down on a cool rack for about an hour.

“This isn’t a rack, Sad Shibow!” Yeah well, I’m awesome/special/poor.

This is not easy. This is not easy at all. But if you can do it, do it. I will now show you what went down in my household once our hour was up.

Freshly-whipped cream sandwich loveliness
…Aaaand about five minutes later. No exaggeration.

So…hit? I think so. Well, I know so. There have already been requests for a remake, even though this thing has barely been gone for 24 hours. Sometimes the classics will just get you.