Mar.
24

Blueberry Crumb Cake – TwD

This week’s Tuesday with Dorie host was Sihan of the blog Befuddlement and she chose the Blueberry Crumb Cake.  I’ve made Blueberry Crumb Cakes before… but never Dorie’s recipe for one so I figured I’d give this a whirl if for no other reason than to compare :)

If you haven’t noticed, blueberries are a bit expensive right now.  Fresh blueberries were $4 for a 6oz container which is quite a bit out of my “willing to spend” range.  Alternatively, frozen unsweetened blueberries were the same price… but for a 16oz bag; you do the math ;-)  I had actually thought about skipping this week as I just wasn’t feelin it but at the last minute caved in since “Eddie Bells” was doin it.

The recipe itself wasn’t difficult though it was time consuming.  The challenging part for me was the “crumb” topping.  I’ve made crumb topping several times but for some reason this one didn’t work out for me.  I followed the directions however I must have overprocessed it because when it came time to remove it from the fridge, it was anything but crumbly!  Instead, what I had resembled the consistency of peanut butter.  Uh…  yeah… not a good thing.

Dorie indicates this should bake for about an hour.  Mine took about 90 minutes and still the doneness was inconsistent at best :(  The edges were overdone (even though I’d tented it with foil at the 50 minute mark) and the center was definitely underdone.  All-in-all, this was not my finest hour.

The taste was good, but my personal opinion is this is nothing to write home about.  In fact I was pretty disappointed since so many other TWD’ers absolutely raved about it.  If you’d like the recipe, see page 192 of Dorie’s book Baking From My Home To Yours or visit hostess Sihan’s blog.

Have a delicious day!

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Mar.
23

Eddie Bells cake

Sometimes life gets crazy-hectic-busy.  That’s how it’s been lately around our house.  I still have trouble believing it’s been three months since Christmas.  I know!!!  I won’t even go there because I just can’t. But today… this entry isn’t about baking really… though I guess in a way it is.  It’s more about Eddie Bells and what trouble he can stir up. I mean, look, he prodded me to make this cake!

Many years ago, when I was still interested in climbing the corporate ladder I worked for a very dynamic woman “L”.  She was a great boss and I learned a lot from her.  Not just career-stuff, but life-stuff too like “quite often you’ll find it’s your attitude, not your aptitude, that determines your altitude“.  L was a single mother and used to talk about her son J quite a bit.  At the time, J was in his late teens or early twenties and an extremely talented artist on his way to a fabulous career.  One of those stories has stuck with me all these years.

When J was small, I think about 3-4, he would talk about his friend Eddie Bells all the time.  Everytime J wanted to be like all the other kids and ask his mother if he could do it to, if L said no little J would pout and say “but why not mom, Eddie Bells is”.  This happened on quite a regular basis where J would come back with “Eddie Bells can” or “Eddie Bells did” or whatever.  Eddie Bells was a part of all sorts of things that went on with J but his mother L had never met him.

One night when J was told no to something he got very upset and in tears said “it’s not fair!  it’s not fair! Eddie Bells gets to do EVERYTHING and I never get to do ANYTHING”.  Pretty upset herself L responded “well, I don’t know who this Eddie Bells is and I’ve never met his mother but I’m sure she doesn’t let him do ‘EVERYTHING’”.  Turns out “Eddie Bells” was little J’s way of saying “everybody else” :)  So when he wanted to do something and his mother would say no, J was trying to explain that “everybody else is”… and it was coming out as “Eddie Bells is” :)

About a year or two after I stopped working for L, her son J tragically passed away very unexpectedly following a very brief illness.  At his funeral I remembered many things that L had told me but what I kept thinking about was the Eddie Bells story.  It’s been about 15 years ago now and I still think about “Eddie Bells”.  Last Friday night I had my very own “Eddie Bells Moment”.  You see, I was making the rounds of my favorite food blogs and checking out what had been posted on both Tastespotting and Food Gawker and was feeling kinda blue.  It seemed like everybody else was baking something fantastic!  Everybody else… but me :(

I wanted to make something fabulous and luscious… but to say I was exhausted would be a supreme understatement.  A few days back when I had made the St. Patrick’s Day cupcakes, I took the leftover batter and baked it up into a 6″ little cake… just because.  Then I wrapped it up and stuck it in the freezer figuring I’d use it at some point.  And back when I made the French Yogurt cake, I made a batch of lemon curd and there was still some left.  And I always have a bit of buttercream icing in the fridge.  So I decided to defrost the cake, slice it horizontally, fill it with lemon curd and frost it with buttercream icing :)  I thought it looked a little “plain” so in my stash I had a bit of shredded coconut and I colored it yellow… then pressed it into the top and sides of the cake for looks :)  And yes, at that point, I was part of the “in crowd” too :)

Well… that’s the story of my Eddie Bells cake… a cake I made just cuz everybody else was making something. I simply didn’t want to be left out and since Eddie Bells had baked something I wanted to bake something too.  Sure it’s a little bit “competitive” and a little bit like “peer-pressure” but isn’t it funny what Eddie Bells can make you do :)

Have a delicious day!

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Mar.
17

Happy St. Patrick’s Day

 

These are just standard vanilla cupcakes with vanilla buttercream icing.  The recipe for the cake can be found hereThe recipe for the icing can be found here

Have a great St. Patrick’s day. Even if you are into green beer, I won’t hold that against you! LOL

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Mar.
17

French Yogurt Cake – TwD

This week’s Tuesday with Dorie was hosted by Liliana of My Cookbook Addiction. If you’ve never visited her blog, you should!  It’s cute and a lot of fun.  She’s got some recipes there that I can’t wait to try.  For her selection, Liliana chose Dorie’s French Yogurt Cake with Marmalade Glaze. While I did make the French Yogurt Cake something tells me you can look at that picture and tell that’s not quite a marmalade glaze flowing over it :)

I’ll confess right here, when I read the recipe I thought it was called “Lemon Yogurt Cake”.  Not sure how it happened other than the fact that I’ve got serious lemon-on-the-brain syndrome going on.  I’m still trying to figure out how to approach my neighbors down the way and ask if I can harvest the crop of lemons overflowing on their front-yard tree.  What can I say… I’m shy.  I’ve been consumed with all things lemon lately and I honestly thought this was supposed to be a lemon yogurt cake.  When I went to the store to buy yogurt… I bought lemon yogurt.  I should also confess that I love yogurt and eat it for breakfast probably 4-5 days each week.  Once I discovered this recipe did not call for lemon yogurt but instead plain yogurt, well, it was too late… my yogurt was lemon and we were just gonna go for it from there! LOL. 

When I read the instructions for making the marmalade glaze, it called for lemon marmalade.  Okay so maybe that’s where I got the lemon brain-wave with this cake!  But wait… lemon marmalade?  Not something easily found in my neck of the woods and I live in a big city.  I wanted to be true to this recipe so I scoured the internet for recipes to make my own lemon marmalade.  I discovered it’s not terribly difficult however it does take time. Most recipes indicated at least 24hrs so there went that idea.  Oh sure, I could’ve used Orange Marmalade (which I have) but thought it might interfere with the lemon flavor in the cake itself so the marmalade glaze wasn’t happening :(

I decided to make a batch of lemon curd and used some of the warm curd to glaze the top of my cake.  Uh… can we say YUM!!!!  But of course that wasn’t enough for me, I had to spoon some of the curd directly on my cake.  Uh… can we say MEGA YUM!  Wow – awesome idea… though admittedly I do love love love love LOVE lemon curd  :) 

Take a moment to check out the rest of the TwD bakers and how their French Yogurt Cake turned out. There were a few variations given in Dorie’s recipe so I bet there are some great cakes out there. Speaking of the recipe it’s on page 224 of Dorie’s book Baking From My Home To Yours (and probably on Liliana’s blog too).

Have a delicious day!

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Mar.
15

Oreo Pie

Today started off as a rather normal Saturday morning.  Nothing overly interesting going on… DH running errands for the household… me taking care of some items for our Home Owner’s Association… the kids playing games.  Then around 1pm my quiet easy-going Saturday changed.  I suddenly realized today is March 14th. Yes… 3/14… which is 3.14… that’ s Pi… and suddenly it hit me…. OH NO!!! It’s PIE DAY and I didn’t make a pie  I gotta make a pie… and it’s gotta be a quick one since I’ve already lost the whole morning! I asked the kids and DH what kind of pie they wanted and of course they sang out “Chocolate” in perfect unison as if it’d been rehearsed or something! Sure, they may have wanted chocolate pie but I wanted something more interesting… but still something I knew they’d like.  The solution… a super easy Oreo Pie!  If you’re a fan of Oreo cookies, this pie is tailor-made for you :)

Honestly this is super easy.  Just a mere 5 ingredients… Oreo pie crust, Oreo cookies, cream cheese, whipped cream and sugar.  I think it took me about 20 minutes… including clean up!  And when it was served… well… it made me look like a supastah!

 

Oreo Pie

Adapted from Kraft

Ingredients

1 Oreo Pie Crust

12 Oreo cookies

8oz Cream Cheese, softened

1/3 cup sugar

2 cups whipped cream

 

Directions

In a small bowl, smash up 12 of the Oreo cookies… Set aside.

In a medium bowl using a hand mixer, combine the cream cheese and sugar… Beat until light and fluffy.

Add in the whipped cream and the smashed up Oreo cookies… Then use a rubber spatula and combine gently until well blended and the cookies are distributed throughout.

Spoon into the Oreo pie crust and refrigerate about 2 hours or until firm.

Optional garnish… Cut 4 Oreo cookies in half and place the halves, cut side down, around a dollop of whipped cream placed in the center and dusted with Oreo cookie crumbs

Note: the 2 cups of whipped cream is not the same as whipping cream.  For this recipe the cream should be whipped.  Use either freshly whipped cream or Reddi-Whip or Cool Whip or similar… But the cream is to be whipped, not liquid.

I’ve never cared for Oreos so this dessert was easy for me to resist.  I can tell you my husband and kids absolutely loved it and, no lie, they licked their plates clean!  That’s always a compliment :)  As good as it is right now in winter, I can imagine this would be fantastic as a summertime dessert.  Either way, if you like Oreos, you gotta make it :)

Have a delicious (Pi) day!

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