Plum Torte

My mother-in-law has been making this fruit torte for longer than I can remember. It's pretty much guaranteed that anytime we go over there for a meal, this will be one of the dessert offerings. She makes it with whatever seasonal fruit she has available. In the summer, she uses peaches, or plums, in the winter, she'll use apples. One of the reasons she makes this dessert so frequently is because it's always a hit with everyone...even my kids. Which is frankly quite shocking to me as they are not big peach, or plum lovers, especially when cooked. But this cake? They love it!

After seeing how much my family loved this torte, I finally asked her for the recipe. It's one of those classic, age old recipes that's probably been around almost as long as I have. It was originally published in the Elegant But Easy Cookbook by Marian Burros and Lois Levine, and after that it made it's way to the pages of the New York Times, where it became one of their most frequently requested recipes of all time. It was so popular that they printed it nearly every year from 1983 to 1995.
After some investigation, I learned that the original recipe was made using Italian prune plums. A few days after this discovery, what was staring right at me while browsing my local farmer's market? Italian prune plums! What are the chances? Kismet, I think.

Red Velvet Cupcakes

Before I begin talking about these amazing cupcakes, I need to first apologize for my ridiculously long absence from blogging. I'm not going to go into the circumstances behind my absence now {all good, I swear!}, but I will in the very near future. I only had the time to get one post completed this weekend and I wanted it to be a recipe. Something special for you, to let you know that your visits here are appreciated and loved...even if I don't show up for two months.
It's a good feeling to be appreciated and to know you're loved, and I felt just that this past week when I brought these cupcakes into my birthday boy's 5th grade classroom. I always know a recipe passes the test when it's unanimously well-received by a bunch of kids -- because after all, when it comes to food who's more critical than children?

When my son, who turned 11 years old last week, specifically requested "Red Velvet Cupcakes" when I offered to bring a treat into his classroom, I was quite surprised. For one, neither of my boys are big "cake" kids {weirdos, I know} and secondly, I don't remember my son ever having a red velvet cupcake before. But he must have gotten it in his head from somewhere, because he was very clear about it. Even requesting the cream cheese frosting that traditionally tops them.
After some digging, I decided to try this recipe from The Hummingbird Bakery, along with the most delicious cream cheese frosting I've ever had from the Brown Eyed Baker. Both were a complete success and the finished cupcakes were met with comments like, "Have you ever thought about going on the Cupcake Wars?" and, "This is the best frosting I've ever had in my life"...along with, " You're hair is so pretty." Yes, I really won them over.

Vanilla Bean Cupcakes with Salted Caramel Frosting

It was my DH's birthday last week. I was on the fence about what to make. A cake? Cupcakes? What kind? My kids aren't the biggest cake fans. One isn't crazy about the cake part & one isn't crazy about frosting...I have weird kids.
I wanted to make something that everyone might like. DH will eat anything sweet & both my kids are wild about caramel. I'm a huge caramel fan too & salted caramel? My fave.
So, after some internet cruising, I settled on this recipe, which I found on the website, CHOW. I am so glad that I did! I love these cupcakes! The frosting is perfect. It reminds me of the Butterscotch Pudding I made a few years ago, but in frosting form. It starts out sweet, then gets a little of the bitterness from the caramel & finishes salty.
I briefly considered turning the recipe into a layer cake. But, I'm glad I decided against it. These cupcakes are very rich & in cake form I think it would have been too much. But, as little cakes? Perfect!
If you're a fan of caramel, or butterscotch, this recipe is a must for you!

Wild Blueberry Buckle

After spending a week in Maine...what ingredient, other than lobster, would be better to spotlight than some wild Maine blueberries?
We had the opportunity to eat some fresh Maine lobsters. The blueberries came in the form of a blueberry cobbler made with some jam from Stonewall Kitchen...and my favorite pie on the planet from Pie in the Sky bakery.
On our last day, my Dad bought me a quart of blueberries from a farm stand. Once home, I pondered over what to do with them. I considered muffins, cobbler, a blueberry crisp, or a pie. But, while I was searching around, I saw this recipe for a buckle & decided this would be it.
A buckle is pretty much a coffee cake. It's similar to a crisp in that it has a streusel topping. But, unlike a cobbler, or crisp, the berries are mixed into a cake-like bottom. What makes it different from a typical coffee cake is the addition of fruit into the cake batter...lots of fruit. This particular recipe is about half cake, half berries, which keeps the end result super moist.

Begin by preheating an oven to 350 degrees. Prepare a 9" springform pan by greasing the sides & bottom with butter, then dusting it all over with flour. Tap out the excess flour & set the pan aside.
To make the topping, add 4 tablespoons unsalted butter {softened}, 6 tablespoons flour, 1/2 cup sugar, 1/4 teaspoon kosher salt, 3/4 teaspoon ground cinnamon and an 1/8 teaspoon freshly ground nutmeg to a mixing bowl.

Red Wine Cake

This recipe has a story.
My stepmother makes this cake & after having it for the first time, the bozo's became obsessed. Now, she makes it nearly every time we visit. I had no idea what it was called, but I named it the "Cinnamon Toast Crunch" cake, because it reminded my of the way the cereal tasted.
Knowing how much my guys loved it, I asked for the recipe. She said she would get it to me, but never did. Time after time I asked & never got it. Finally, after asking & asking, for probably a year, she admitted that the reason she never gave it to me was because it was a cake from a box! Heavens forbid!
She wanted to come up with a "homemade" version before she let me have it & never got a chance. Eventually, she had to cave & just fess up.
I have to admit that I am not a fan of boxed cake. Mostly, because I love baking from scratch. But, this cake in no way tastes like anything from a box. I would have never known, had she not told me.
So, here it is...the cake. I am posting it in honor of my darling Bozo #1. My first born baby. Who is turning EIGHT tomorrow & who's favorite cake is this...

Birthday Cake

We celebrated DH's birthday this week with a birthday cake. The Bozos are still home & I thought this recipe looked like a fun project for us to do together. It was easy enough for kids to make & lots of fun...not to mention delicious!
The frosting on this cake is basically a ganache & it's very rich. The leftovers have proved even better than the fresh cake, as the frosting turns to a fudge like consistency.

Pineapple Upside Down Cake

I love this cake. The first time I had it was at my Dad's house & since then, I've been making it for years. The recipe is from the amazing, Susan Branch...who has the most beautiful, hand illustrated cookbooks. It's a simple recipe & comes together very quickly. I always make the vanilla sauce to accompany it. This extra step makes it over the top good.

Begin by preheating the oven to 350 degrees & melting 3 tablespoons of unsalted butter in a small saucepan. You will need a springform pan for this recipe. If the one you are using is not non-stick, I recommend greasing the sides of the pan, to aid in easy releasing later on.
Pour the melted butter into the bottom of the pan.

Guinness Stout Ginger Cake

We celebrated an early Thanksgiving in Max's 1st grade classroom this week with a Feast. One of the Mom's brought gingerbread for dessert. It was a big hit with all the kids, especially mine. So, I decided to make some this weekend.
I found this recipe from Gourmet magazine. The recipe is for a bundt cake. But, I don't own a bundt pan, so I made it in a rectangular baking dish instead.

Start by measuring out a cup of Guinness Stout. Not quite a whole bottle, so you can drink the leftovers while baking.

Add the beer to a large saucepan, along with 1 cup of dark molasses.

Measure a 1/2 teaspoon of baking soda & set aside.

Bring the beer/molasses mixture to a boil,

and once boiling whisk in the baking soda. Set this aside to cool to room temperature.

Meanwhile, preheat the oven to 350 degrees.
Generously butter your baking dish.

Dust the dish with flour,

and tap out any excess.

Next, scoop and level 2 cups of flour

& add to a mixing bowl.

To this add 1 1/2 teaspoons of baking powder,

2 tablespoons of ground ginger,

1 teaspoon of cinnamon,

a 1/4 teaspoon of ground cloves,

and 1/4 teaspoon of freshly grated nutmeg.

Whisk to combine.

In a separate, large mixing bowl, add 1 cup of sugar,

1 packed cup of dark brown sugar,

and 3 eggs.

Whisk to combine.

Then whisk in 3/4 cup of vegetable oil,

and the cooled molasses mixture.

Add the dry ingredients,

and whisk some more.

Pour into the prepared dish.
Bake for about 50-60 miinutes, or until a toothpick inserted in the middle comes out clean.

Let the gingerbread cool & serve with fresh whipped cream.
SO Good!