Category: Holiday desserts

Categories
Cakes Classic Favorites Fancy Pantsy Holiday desserts Strange and Yummy

Let’s Celebrate The Terrible Twos With Some Carrot Cake And Polite Conversation

Totally joking about the “polite conversation,” which I’m sure some of my nearest and dearest already knew.

I'm younger than two here I think... but I'm as enormous as most two year-olds are, so let's play pretend.
I’m younger than two here I think… but I’m as enormous as most two year-olds are, so let’s play pretend.

So guys… I totally missed my two-year blogaversary. I think I was maybe busy weeping over something not at all sad and fretting over something not at all important. Which, you know, is totally normal for me. Anyway, I’m also a little bit shocked that we’ve (and I mean it when I say “we” since this blog would be nothing without the kind words I’ve received from its readers) made it to the two-year mark, and I really can’t thank everyone enough who has read this blog, learned from it, commented on it, asked me about it and even just nodded and politely smiled when I mentioned it. It always warms my heart  a little bit when someone mentions that I haven’t posted a new recipe in a while (Hi George! Thanks George!). It also kind of kicks my butt and reminds me to actually get to it.

I’d like to end this section with a little bit of sap, since we all know I’m dangerously and probably unhealthily obsessed with all things sugar. This blog has been with me through some very trying times, and in some way has pulled me through all of them. Originally I started this thinking that only maybe Sylvapotamus and my Dad would read this thing. Of course, I was wrong, in that while  Sylvapotamus is a loyal reader, my Dad kind of hates my blog I think. But I’ve also reached other people, people who’ve found this thing all on their own and miraculously enjoyed it. Thank each and every one of you.

Okay now, let’s all dry our tears, cowboy up and get to it. The following recipe is one adapted from a recent issue of Better Homes and Gardens, which, truthfully, has bettered both my home and my windowsill (this is our garden for now, please don’t judge). Let’s talk about Mango Carrot Cake friends!

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Mango Carrot Cake (makes one 2-layer cake)

For the cake

2 cups of all-purpose flour

1 tablespoon of baking powder

1/4 teaspoon of ground nutmeg, optional

1 stick of butter, softened

1 cup of granulated sugar

2 eggs

3/4 cup of refrigerated mango juice blend (I used this ridiculously good Trader Joe’s blend, but you can really use any kind you like)

3 cups of shredded carrot (about 3 to 4 large carrots)

For the frosting

1 8-ounce package of cream cheese or Neufchâtel cheese

1/2 stick of butter

2 cups of confectioner’s sugar

For the fancy carrot ribbons

1 large carrot

1 bowl ice water

Preheat your oven to 350°F and butter and flour two 8-inch round cake pans.

In a medium-sized bowl, sift together flour, baking powder and nutmeg (if using), and set aside. In the bowl of a stand mixer, or using a hand mixer, beat butter on high until fluffy, then gradually add in sugar until combined. With the mixer still going, on medium speed, add in eggs one at a time, until fully incorporated.

I must promote this stuff, because it is ridiculous and I'm praying someone sends me some.
I must promote this stuff, because it is ridiculous and I’m praying someone sends me some.

Now, alternate between adding the flour mixture and the mango juice into the butter/egg/sugar mixture, beginning and ending with the flour, just until everything is combined. Take it slow, young Jedis. Do NOT over-mix this batter. Fold in your shredded carrots, and divide this thing between your two cake pans.

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Send into the oven for 25 minutes, until the tops are golden and a toothpick inserted into the center of the cake comes out with just a few crumbs sticking to it. Let cool in pans for 10 minutes, then remove from pans and cool completely.

Now, let’s work on that frosting, which is super easy, by the way. In the bowl of your stand mixer, beat cream cheese until fluffy,  then mix in butter until combined, then slowly add in confectioner’s sugar until the consistency and taste is exactly how you want it. The end! Wait…not the end… using a rubber spatula, evenly and generously spread over the top of one cake. Then, place other cake on top of this one and enjoy your cake sandwich. No, spread more frosting on top of this cake, and then you can enjoy your cake sandwich.

Now, if you’d like to get super fancy with this thang (and I did since this was an Easter dessert), make some carrot ribbons. Using a vegetable peeler, peel off strands of one carrot, then place in a bowl of ice water for 30 minutes. Drain and dry these completely, then add to the top of your cake and you will have…

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YUM-NESS. The mango juice adds just the right amount of sweetness while keeping the cake nice and moist. It’s certainly very, very different from your traditional carrot cake, but a must-do if you’re looking to try something new, fun and fancy. Me likey all these things.

An aerial shot, just to torture you. <3
An aerial shot, just to torture you. ❤
Categories
Breads Classic Favorites Easy Baking Holiday desserts

Irish Soda Bread… Because I’m All About Celebrating Someone Else’s Roots

…Especially when “someone else’s roots” involve something delicious and full of sugar and butter.

(A tune from my favorite Irishman, from a show I’m privileged to have attended)

So yes, I decided to gift you all with a spur-of-the-moment post because I’ve been craving soda bread for an unbelievably long time. What’s “unbelievably long,” you ask? Oh, I’d say it’s been about ten days.

Yep. I’m addicted. And what better time to share this addiction with all of you dear, sweet readers than St. Patrick’s Day?

Now, let me just say this: I have no idea whether this is authentic or not. It tastes pretty damned authentic, but really, I know exactly nothing. Also, it is ridiculously easy to make (especially if you enjoy getting really messy and then cleaning up after your/my filthy self), so let’s quit the small talk and get to it!

Irish Soda Bread (makes a pretty large loaf that will still be difficult to emotionally and physically part with)

5 cups of all-purpose flour

1 cup of granulated sugar

1 tablespoon of baking powder

1 1/2 teaspoons of salt

1 teaspoon of baking soda

1/2 cup of butter, cubed and softened

2 1/2 cups of raisins (you can use dried cherries or cranberries if you so desire)

2 1/2 cups of buttermilk

1 large egg

Preheat your oven to 350º and generously butter a skillet with high sides or a dutch oven. In the largest bowl you own, blend together flour, sugar, baking powder, salt and baking soda. Add butter and blend together with fingers until the mixture looks crumbly and coarse, like this:

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Whisk together the buttermilk and egg until blended, then stir buttermilk mixture into the rest of the ingredients. and mix just until all ingredients are incorporated. Do not overmix.

Now, working very carefully, transfer your now-definitely-sticky dough into the skillet or dutch oven you’re using. This will be a pain and will result in you shedding a tear for all of the flour you just probably lost to your floor.

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With a knife dipped in flour, trace a large X onto the top of the dough, then send this into the oven until the bread is cooked through, about 1 hour and 15 minutes. Let cool in the pan for about ten minutes, then transfer to a wire rack and let cool completely.

And then….

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Yes, those are Goldfish in the background. Don’t judge me.

This.

I can’t stop eating this. Seriously, there are crumbs in between the keys on my keyboard right now, because I’m a disgusting human being. Hopefully that is enough to convince you that you should spend a couple of hours making this. You’re welcome.

Categories
Breads Classic Favorites Holiday desserts

Insecurities, Insanity, and Pumpkin Bread Galore!

Yikes. Yeah, it’s been a little while. It’s not that I haven’t baked, friends. It’s mostly that it’s been kind of an insane time in my life (I feel like if you typed “insane time in my life” into the Sad Shibow search bar, it would come up a lot. Like an embarrassing amount). I’m just starting to question a lot of things, which is kind of cliche for a woman in her mid-twenties, so forgive me. It’s just that I feel like I’ve faced a few situations which have made me feel not-so-great about myself. Allow me to explain. Well, first, allow me to seduce your eyes with the following photographs.

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WHAT THE WHAT, SAD SHIBOW?!

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START TALKING!

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Ok, sorry, I know, I’ll stop. So, maybe it’s obvious (since I am a mess), but I did not make any of the above desserts. These were presented to a select set of food bloggers at a special holiday tasting given by…wait for it….Butter Lane!

Now, I’ve mentioned before that there is a special place for Butter Lane in my heart. It’s so special that Glen Hansard, my family and my boyfriend all live in the Butter Lane that lives inside my heart. Stamos lives far, far away from my heart. I feel I must make that clear. So yes, as you can probably guess, I was incredibly honored to have been invited. And everything that was offered was AMAZING and is now being sold at the bakery. New offerings include homemade mini “Pop Tarts,” chocolate mint cupcakes and vanilla cupcakes with eggnog frosting. Yes, I tried all of them (Um, it’s a tasting. WHAT UP.), and yes, they’re all ridiculous. Please go to there. Please try all of these things and more.

So, back to why I’m feeling the way I’m feeling. I guess at that particular event, being surrounded by other bloggers, many of whom have been doing this whole thing for longer than I have, many of whom do it better than I do, made me freak out a little. Believe me, I know how lame and pessimistic I sound, and for that I apologize. I’m super happy that I was invited to join that event, I just don’t think I was in the right frame of mind to enjoy it. I’m just in the middle of a good deal of confusion over where I’m heading, over whether or not I’m doing the right things with my life, over what will make me happy in the long run, professionally. And I know it’s kind of a champagne problem, given that I have so many good things for which to be grateful. I’m just frustrated with myself for not knowing exactly what I should be doing with my life and kind of want to kick something. I also, as many of you know, become a grump around the holidays for various reasons… and kind of want to kick something.

I know, violence is bad, I will not kick something, or someone (‘cept Stamos), but I will remain slightly sad and a tiny bit panicky until this all someone works itself out. Any tips and pointers would be immensely appreciated.

Ok, well, we got our taste of sadness, so now it’s on to the baked good! Today, I have something very special: My boyfriend’s grandmother’s recipe for pumpkin bread! She graciously passed it along, and I jumped at the chance to bombard you all with more pumpkin. YAY!

Pumpkin Bread (makes two 9×5″ loaves)

3 1/2 cups of all-purpose flour

3 cups of granulated sugar

2 teaspoons of baking soda

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1/2 teaspoon of ginger

1 1/2 teaspoons of salt

2 cups of pureed pumpkin

1 cup of canola oil

4 eggs, slightly beaten

2/3 cup of water

1/2 cup of semisweet chocolate chips or chunks

Preheat your oven to 350°F and grease and flour ONLY the bottoms of two 9×5 loaf pans.

In the bowl of a stand mixer or with a hand mixer, beat together flour, sugar, baking soda and spices on medium speed for about a minute. Add in all ingredients except chocolate chips, and beat again on medium speed until batter is smooth. SONY DSC

Stir in chocolate chips and divide batter between pans. Bake for 60 to 75 minutes, until a cake tester or toothpick inserted comes out with some crumbs sticking to it. And then, you will be left with this:

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Oh, you want a better view? Your wish is my command.

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As I inserted that last picture, I muttered “I miss that pumpkin bread.” That’s because I do. I need it back now. Seriously, this will become the only recipe I ever use again for pumpkin bread. It’s moist, pumpkin-y, comforting, and, believe it or not, not too sweet. It’s just perfect, and I can’t thank the creator enough for letting me use this recipe, nor can I take any credit for simply following it. This is a must.

Categories
Chocolate Cheer Classic Favorites Fancy Pantsy Holiday desserts Pies

Sweet And Sappy And Pies And FOOD! A Sad Shibow Thanksgiving

FRIENDS!
How was your Thanksgiving? Seriously, tell me. As you all [hopefully] know by now, Thanksgiving is, according to yours truly, the best holiday there could possibly be. There is food and booze (uh, where I come from at least…) and desserts and, most importantly of all, the people you love and lurrrrve for whom to be especially grateful. I love it.

So, this year, we went to my parents’ house and insisted on doing almost all of the work. My dad handled the turkey, mostly because a 15-pound bird would be screwed in my care. More importantly, the people who would be consuming that 15-pound bird would be screwed in my care. It’s just not my thing.

Know what is my thing? Fresh baked bread, three-cheese macaroni and cheese, fresh cranberry sauce, roasted brussels sprouts, and three pies. (I only kept it to three desserts since there were six of us and I had to make some savory dishes as well 😉 ) Boyfriend made the most amazing mashed potatoes, and Sylvapotamus killed it with homemade stuffing and some chocolate mousse that I did very bad things to (more on that later).

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Take a look at that bird! Gorgeous, right? Ahhhhh….

So, anyway, it has been quite an interesting year. It’s been both trying and wonderful, stressful and blissful. I’m honestly kind of shocked by how different things are from the way they were last year. And by different, I mean better. I’ve got a lovely, handsome gentleman to share a couch (and a kitchen, and a hamper, and, well, a home) with, and I have parents and sisters who’ve welcomed him with open arms and three fingers of Johnnie Walker Black (nice job, Dad). Certainly, life is far from perfect and there is a LOT of work to be done in many aspects of my life. But I’m grateful to have the time to do it, and I’m really fortunate to have the company I have while I do it.

Well, that’s enough of that sap. Geez. Who invited the mushball to this sad-fest? Let’s move on to my favorite part of all of this: DESSERT!

Now, I need to confess something that is incredibly embarrassing for me: I cannot freaking make a freaking pie crust. I have freaking tried so many freaking times and every time my freaking pie crust sucks. Many recipes call for a food processor, which I am too boogie-down-broke to have right now, but I can’t even seem to follow the ones that don’t call for one. I mean, I’ve watched Youtube tutorials and consulted cookbooks and food blog forums, and I just have not gotten down the freaking process. I am so angry about this that I spent time debating whether or not to bust out ANOTHER f-word, but then I decided to keep this post a family show. How lucky are YOU?

So, yeah, there’s that. If you’re making a pie crust from scratch, please consult some other, better resources. I’d provide you with some but I’m not going to help you fail. :(. Anyway, I used frozen ready-made pie crusts. Now, these do not suck, but as many of you know, I hate the idea of not making all dessert components from scratch. But, after many tries and many sticks of butter wasted (R.I.P. hopes and dreams), I decided I had to go with the store-bought stuff, since pies are pretty much mandatory at Thanksgiving dinner.

Now, which pies, you wonder? I went with pumpkin, pecan and chocolate meringue. All three were deemed “must-haves” by various sweet-toothed guests. Since I used a pretty standard recipe for the pumpkin pie (the one found on the Libby’s Canned Pumpkin label), I’m only going to get into the latter two pies. Let’s start with the pecan!

Pecan Pie (makes one 9″ pie)

1 9-inch unbaked pie crust of your choice 😦

2 cups of coarsely chopped pecans + a few whole pecans for the top if you’d like to get fancy up in this pie

2 eggs

1/2 cup of light corn syrup

3/4 cup of brown sugar

1 tablespoon of molasses (if you’d like something milder, I would suggest pure maple syrup)

2 tablespoons of melted butter

2 tablespoons of flour

1/4 teaspoon of salt

1 teaspoon of vanilla

Preheat your oven to 375ºF. Distribute your chopped pecans evenly along the bottom of your crust. Mix the remaining ingredients and then pour them over the nuts (pecans will rise to the top of the crust at this point).

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Top with whole pecans if you please.

Bake for 40-45 minutes, or until the filling is set. If you’re worried about the crust burning, you can create a pie shield (basically a foil ring cut to cover the pie crust) and place it on top of the crust about halfway through baking. Once the pie’s done, remove from the oven and allow to cool on the counter completely.

Now, on to the next pie (don’t worry…the pictures are coming 😉 ). Now, the chocolate meringue is something I’m very fond of, mostly because it was one of the first successful desserts I ever made. Heart you.

Chocolate Meringue Pie(makes one 9-inch pie)

1 9-inch baked pie crust of your choice 😦

For the filling

3 egg yolks

1 cup of granulated sugar

3 tablespoons of flour

4 tablespoons of cocoa powder

1/8 teaspoon of salt

2 cups of milk (I used skim)

1 tablespoon of butter

1/2 teaspoon of vanilla

For the meringue

3 egg whites

1/8 teaspoon of salt

1/3 cup of granulated sugar

Preheat your oven to 400°F. In a medium-sized saucepan, stir together egg yolks, sugar, flour, cocoa and salt. Whisk in milk, and cook over medium heat. Stir constantly until the mixture comes to a full boil.

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Remove from heat, stir in your butter and vanilla, and then pour into pie shell.

Now, let’s make our meringue. So, it’s really important, when beating egg whites, to work with an absolutely spotless bowl, and clean whisks. There shouldn’t be any moisture or bits of batter kicking around, or else you won’t have the stiff peaks a meringue needs. To start, using a stand or hand mixer on high, beat egg whites and salt together until foamy.

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Gradually add in your sugar while mixer is on, and continue to beat until stiff peaks form. This may take a little while, so just be patient.

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Once done, spread meringue evenly on top of custard, making sure to spread so that the chocolate isn’t visible. Obviously I took the above picture before I finished spreading. Anyway, bake for 10-12 minutes, until the meringue is lightly browned.

So, how did it all turn out?

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Pretty well, if I do say so myself. Boyfriend was partial to the pecan, which I was not as crazy about (I guess pecan’s just too sweet for my blood), and I was all about the chocolate meringue. I was also really into Sylvapotamus’s chocolate mousse, to the point where when I accidentally knocked the entire bowl of it over (and broke the bowl) I was still trying to figure out ways to eat it off of the floor. I am sorry Sylvapotamus. 😦

So, that was my Turkey day. And I miss it already.

Categories
Chocolate Cheer Classic Favorites Fancy Pantsy Holiday desserts Pies

Sweet And Sappy And Pies And FOOD! A Sad Shibow Thanksgiving

FRIENDS!

How was your Thanksgiving? Seriously, tell me. As you all [hopefully] know by now, Thanksgiving is, according to yours truly, the best holiday there could possibly be. There is food and booze (uh, where I come from at least…) and desserts and, most importantly of all, the people you love and lurrrrve for whom to be especially grateful. I love it.

So, this year, we went to my parents’ house and insisted on doing almost all of the work. My dad handled the turkey, mostly because a 15-pound bird would be screwed in my care. More importantly, the people who would be consuming that 15-pound bird would be screwed in my care. It’s just not my thing.

Know what is my thing? Fresh baked bread, three-cheese macaroni and cheese, fresh cranberry sauce, roasted brussels sprouts, and three pies. (I only kept it to three desserts since there were six of us and I had to make some savory dishes as well 😉 ) Boyfriend made the most amazing mashed potatoes, and Sylvapotamus killed it with homemade stuffing and some chocolate mousse that I did very bad things to (more on that later).

A small portion of the spread. Oh yeah. We bad.

Take a look at that bird! Gorgeous, right? Ahhhhh….

So, anyway, it has been quite an interesting year. It’s been both trying and wonderful, stressful and blissful. I’m honestly kind of shocked by how different things are from the way they were last year. And by different, I mean better. I’ve got a lovely, handsome gentleman to share a couch (and a kitchen, and a hamper, and, well, a home) with, and I have parents and sisters who’ve welcomed him with open arms and three fingers of Johnnie Walker Black (nice job, Dad). Certainly, life is far from perfect and there is a LOT of work to be done in many aspects of my life. But I’m grateful to have the time to do it, and I’m really fortunate to have the company I have while I do it.

Well, that’s enough of that sap. Geez. Who invited the mushball to this sad-fest? Let’s move on to my favorite part of all of this: DESSERT!

Now, I need to confess something that is incredibly embarrassing for me: I cannot freaking make a freaking pie crust. I have freaking tried so many freaking times and every time my freaking pie crust sucks. Many recipes call for a food processor, which I am too boogie-down-broke to have right now, but I can’t even seem to follow the ones that don’t call for one. I mean, I’ve watched Youtube tutorials and consulted cookbooks and food blog forums, and I just have not gotten down the freaking process. I am so angry about this that I spent time debating whether or not to bust out ANOTHER f-word, but then I decided to keep this post a family show. How lucky are YOU?

So, yeah, there’s that. If you’re making a pie crust from scratch, please consult some other, better resources. I’d provide you with some but I’m not going to help you fail. :(. Anyway, I used frozen ready-made pie crusts. Now, these do not suck, but as many of you know, I hate the idea of not making all dessert components from scratch. But, after many tries and many sticks of butter wasted (R.I.P. hopes and dreams), I decided I had to go with the store-bought stuff, since pies are pretty much mandatory at Thanksgiving dinner.

Now, which pies, you wonder? I went with pumpkin, pecan and chocolate meringue. All three were deemed “must-haves” by various sweet-toothed guests. Since I used a pretty standard recipe for the pumpkin pie (the one found on the Libby’s Canned Pumpkin label), I’m only going to get into the latter two pies. Let’s start with the pecan!

Pecan Pie (makes one 9″ pie)

1 9-inch unbaked pie crust of your choice 😦

2 cups of coarsely chopped pecans + a few whole pecans for the top if you’d like to get fancy up in this pie

2 eggs

1/2 cup of light corn syrup

3/4 cup of brown sugar

1 tablespoon of molasses (if you’d like something milder, I would suggest pure maple syrup)

2 tablespoons of melted butter

2 tablespoons of flour

1/4 teaspoon of salt

1 teaspoon of vanilla

Preheat your oven to 375ºF. Distribute your chopped pecans evenly along the bottom of your crust. Mix the remaining ingredients and then pour them over the nuts (pecans will rise to the top of the crust at this point).

Top with whole pecans if you please.

Bake for 40-45 minutes, or until the filling is set. If you’re worried about the crust burning, you can create a pie shield (basically a foil ring cut to cover the pie crust) and place it on top of the crust about halfway through baking. Once the pie’s done, remove from the oven and allow to cool on the counter completely.

Now, on to the next pie (don’t worry…the pictures are coming 😉 ). Now, the chocolate meringue is something I’m very fond of, mostly because it was one of the first successful desserts I ever made. Heart you.

Chocolate Meringue Pie (makes one 9-inch pie)

1 9-inch baked pie crust of your choice 😦

For the filling

3 egg yolks

1 cup of granulated sugar

3 tablespoons of flour

4 tablespoons of cocoa powder

1/8 teaspoon of salt

2 cups of milk (I used skim)

1 tablespoon of butter

1/2 teaspoon of vanilla

For the meringue

3 egg whites

1/8 teaspoon of salt

1/3 cup of granulated sugar

Preheat your oven to 400°F. In a medium-sized saucepan, stir together egg yolks, sugar, flour, cocoa and salt. Whisk in milk, and cook over medium heat. Stir constantly until the mixture comes to a full boil.

Remove from heat, stir in your butter and vanilla, and then pour into pie shell.

Now, let’s make our meringue. So, it’s really important, when beating egg whites, to work with an absolutely spotless bowl, and clean whisks. There shouldn’t be any moisture or bits of batter kicking around, or else you won’t have the stiff peaks a meringue needs. To start, using a stand or hand mixer on high, beat egg whites and salt together until foamy.

Gradually add in your sugar while mixer is on, and continue to beat until stiff peaks form. This may take a little while, so just be patient.

Once done, spread meringue evenly on top of custard, making sure to spread so that the chocolate isn’t visible. Obviously I took the above picture before I finished spreading. Anyway, bake for 10-12 minutes, until the meringue is lightly browned.

So, how did it all turn out?

Pretty well, if I do say so myself. Boyfriend was partial to the pecan, which I was not as crazy about (I guess pecan’s just too sweet for my blood), and I was all about the chocolate meringue. I was also really into Sylvapotamus’s chocolate mousse, to the point where when I accidentally knocked the entire bowl of it over (and broke the bowl) I was still trying to figure out ways to eat it off of the floor. I am sorry Sylvapotamus. 😦

So, that was my Turkey day. And I miss it already.