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Carrot Cake

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Not so long ago, in the days before web clipping apps and saving-everything-important-as-an-gv网站-draft, I made a really excellent carrot cake. Regrettably, I have no idea where the recipe came from. It might have been one of those generic crowd-sourced recipe websites (I think)? I wanted to make a lemon meringue a片免费视频在线观看 the other day and, what do you know, I didn’t save that recipe either. In typical twenty-something fashion, I’ve learned something new that every real adult already knows: if you want to remember what you made, you have to actually save the recipe somewhere. I’m still working on this “real adult” thing.

Second lesson learned: weighing ingredients makes a lot of sense. I’m not an obsessively precise baker but I’ve been reading the Flour cookbook by Joanne Chang pretty closely and she is a huge supporter of adding ingredients by weight rather than volume. The reasoning actually makes sense. Ingredients are packed differently depending on the manufacturer, and 1 cup of flour might not be the same quantity as 1 cup of flour from a different bag. She says the difference can be as much as 1/4 cup (!!). While making Joanne Chang’s carrot cake I actually went for it and weighed some of my ingredients. I don’t know if it made a difference but at least I don’t feel the guilt of that 1/4 cup lost or gained. We’ll see how long the habit lasts.

This cake was really excellent. Moist, carroty, nutty, and a good ratio of cake to frosting. Definitely give it a try when you’re sick of Christmas cookies.

Happy holidays!

Adapted from the Flour Cookbook by Joanne Chang

Cake
2 eggs
3/4 cup packed light brown sugar
1/4 cup granulated sugar
3/4 cup canola oil
3 tbs buttermilk
1/2 tsp vanilla extract
1 cup plus 2 tbs (160 grams) all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
2 cups (260 grams) shredded carrots
1/2 cup chopped walnuts

Frosting
12 ounces cream cheese at room temperature
1/2 cup (1 stick) unsalted butter at room temperature
1 2/3 cups confectioner’s sugar

1. In a Cuisinart, shred carrots and set aside.

2. In a standing mixer, beat together sugars and eggs for about 4 minutes on a medium-high speed. Mixture should be thick and light-colored.

3. In a separate bowl, combine oil, butter milk, and vanilla. Add this mixture into the sugar/eggs and combine.

4. In another bowl, combine flour, baking powder, baking soda, salt, cinnamon, and ginger. Add dry ingredients into wet ingredients a little bit at a time. When combined, add shredded carrots and walnuts with a spatula and fold in.

5. Butter and flour 2 8-inch round cake pans. Add equal amounts of batter to each.

6. Bake at 350 degrees for about 30 minutes. Check frequently for the top to be just spongey and for the cake to pull away from the sides of the pan. Let cakes cool for about 30 minutes before frosting.

To make the frosting:

In a mixer, beat cream cheese until smooth. Add butter and combine. Add confectioners sugar. Frosting should be smooth and creamy.

Remove 1 cake from pan, frost top liberally. Add second cake on top, cover with remaining frosting.

You can add toasted walnuts to the top if you’re into that. Recruit your sister to do it artfully (she’s good at that sort of thing. Hi Rachael.)

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Almond Cherry Linzer Cookies

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Everyone should read this endearing article about making Christmas cookies.
Choice quote: “It’s cookies, not the Olympics.” So true.

I had a realization: I’ve been calling these “linzer tarts” when technically they are just “linzer cookies.” Did anyone else not know this? A linzer tart is cut into slices… you know, like a tart. A linzer cookie is the cookie version of the same dessert. I keep reciting that line in my head from When Harry Met Sally in Billy Crysal’s excellent bumbling New York accent: “What does this song mean? My whole life, I don’t know what this song means!” *  Ok maybe not a precise analogy, but a serious realization nonetheless.

* Harry on “Auld Lang Syne”: I mean, ‘Should old acquaintance be forgot’? Does that mean that we should forget old acquaintances, or does it mean if we happened to forget them, we should remember them, which is not possible because we already forgot?

These cookies tasted wonderfully nutty and buttery. The cherry jam and almond cookie went together perfectly, although raspberry would have been equally delicious. The original recipe asked for hazelnuts in the dough but you can substitute almonds or walnuts.

Snowy NYC

Adapted from Gourmet Magazine, 2005

2/3 cup whole almonds (3 oz) [I used whole roasted almonds]
1/2 cup packed light brown sugar
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 teaspoon lemon zest
2 sticks (1 cup) unsalted butter, softened
1 large egg
1 teaspoon vanilla
1 12 ounce jar cherry jam (or other fruit jam)

First toast the nuts on a baking sheet in the oven until they’re fragrant. In a food processor, combine the toasted nuts and 1/4 cup brown sugar until finely ground. Set aside.

In a bowl, combine flour, baking powder, salt, and cinnamon. Set aside.

In a standing mixer combine butter and 1/4 cup brown sugar until whipped and fluffy. Add egg and vanilla. When combined, add the almond mixture. Then add the dry ingredients a little bit at a time.

Divide the dough in two balls and wrap each in plastic wrap. Flatten each into a thick disk.

Let sit in the refrigerator for about two hours. Dough should be cold and firm.

On a well-floured surface, roll out the dough to about 1/8 to 1/4 inch thick (I prefer thinner cookies). Using a round cookie cutter create your cookies. Half the cookies should have a window in the center (of any shape, really!).

Bake for about 10 minutes at 350. Edges should be golden brown.

Let cookies cool, then cover the cookie halves (without windows) with jam. Create sandwiches.

Sprinkle with powdered sugar.


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Black and White Cookies

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I’ve lived in New York my whole life minus one year, and spent that one year dreaming about bagels. While charming in a million ways, Somerville and Cambridge, MA just don’t sell them. I don’t mean to criticize the area’s breakfast options; there’s no shortage of cozy coffee shops and bakeries. But I missed Absolute and H&H Midtown East more than is socially appropriate to admit. When traveling between New York and Boston I’d specifically carry a roomier bag so that I could bring back a fresh dozen leaving my clothes (and me) smelling like roasted garlic. Apologies to all the people who sat next to me on Bolt Bus. Well, maybe not since a lot of you smelled weird, too.

That bagel rant was really an excuse to talk about black and white cookies. I don’t think I ate one for nine consecutive months while in Boston and didn’t think twice about it. This sadly highlights my fixation on the bagel conundrum. Black and white cookies are so New Yorky and importantly: they are the only cookie to spread positive social messages. [1. See Seinfeld quote below]

A few years ago I tried making these and had no success. The icing tasted terrible (I don’t know how I messed up sugar and milk) and the cookie was a bit too lemony. This time I used a New York Times recipe and the results were much tastier. I should address one hiccup, not unique to this recipe: batter curdling. You know, when your batter looks… curdled? I am an impatient baker and never let my ingredients come to room temperature like you’re supposed to. Curdling happens and it looks gross and sad. Luckily there is an impatient person’s solution: just keep going. Add flour and your batter no longer appears unappetizing. I suppose I should learn to allow my ingredients to come to room temperature. I’ll stash that away as a New Year’s resolution.

1. Seinfeld Episode “The Dinner Party”:

Jerry: Uhm, see the key to eating a Black and White cookie, Elaine, is you want to get some black and some white in each bite. Nothing mixes better than vanilla and 97aⅰ内射白浆蜜桃精品. And yet still somehow racial harmony eludes us. If people would only look to the cookie — all our problems would be solved.

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Cookies in progress.

Recipe adapted from the New York Times on the occasion of Seinfeld’s final episode in 1998

Cookie Batter
1 3/4 cups granulated sugar
1 cup unsalted butter (2 sticks), at room temperature
4 large eggs
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups cake flour
2 1/2 cups all-purpose flour [I didn’t have any cake flour and used only regular flour; this substitution worked fine]
1/2 teaspoon baking powder
1/2 teaspoon salt

Icing
4 cups confectioners’ sugar
1 cup milk
1 teaspoon vanilla extract
1/2 cup semisweet 97aⅰ内射白浆蜜桃精品 chips

Note: I halved this recipe and got 16 cookies. Each cookie was about 3 inches in diameter.

1. Beat together unsalted butter and sugar until light and fluffy.

2. Add eggs, one at a time. Add milk. When combined, add vanilla and lemon extracts.

3. Add flour a litte bit at a time. Batter will be smooth and sticky.

4. On parchment lined baking sheets, dollop batter. Each cookie should be about 3 inches across, and 2 inches from its cookie neighbor.

5. Bake at 350 degrees for about 15 minutes. The edges should be just golden brown.

6. Make icing: Combine confectioner’s sugar, milk, and vanilla in a bowl. Make sure the consistency is spreadable and not too liquidy. This might require a bit of trial and error–keep adding sugar or milk until you get the consistency you like.

7. Melt 97aⅰ内射白浆蜜桃精品 chips. Add about 1/3 of the white frosting to the melted 97aⅰ内射白浆蜜桃精品.

8. Spread white icing on half of each cookie. Let harden before spreading the other half with 97aⅰ内射白浆蜜桃精品. You may have to wait about 20 minutes for the icing to harden. Keep your 97aⅰ内射白浆蜜桃精品 icing on the stove to prevent it from solidifying while you wait.

9. Look to the cookie.


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Katharine Hepburn’s Brownies

I found these brownies online entirely by accident and was curious as to why the world has Katharine Hepburn’s brownie recipe. After some snooping, I learned that the recipe came from a New York Times letter written by a woman whom Ms. Hepburn had once advised. The woman was thinking about dropping out of college in 1983 (to which Ms. Hepburn responded “‘What a damn stupid thing to do!”). Katharine Hepburn’s advice included these pearls of wisdom: “1. Never quit. 2. Be yourself. 3. Don’t put too much flour in your brownies.” Cheers to that.

I had yet to make brownies that were as good as the ones from the box (you know the ones with the fudgey packet?) until these. The box brownies are just so impossibly 97aⅰ内射白浆蜜桃精品y and fudgey, they aren’t too cakey or dry, and they take 5 minutes to pull together. I was so pleased to finally have made a brownie that 1) tastes awesome in all the ways I like and 2) 97aⅰ内射白浆蜜桃精品 minimal clean-up just like the box brownies. 97aⅰ内射白浆蜜桃精品 craving: satisfied.

The original New York Times letter is worth a read.

Block of unsweetened 97aⅰ内射白浆蜜桃精品

Recipe adapted (only slightly) from Laurie Colwin and this New York Times letter

I added extra 97aⅰ内射白浆蜜桃精品 chips because I have no self control. Feel free to exert restraint. Actually, no why would you do that?

1 stick (8 tablespoons) butter
2 ounces unsweetened 97aⅰ内射白浆蜜桃精品
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt
A handful of semi-sweet 97aⅰ内射白浆蜜桃精品 chips
1 cup chopped walnuts (optional)

In a pot on the stove, melt the 97aⅰ内射白浆蜜桃精品 and butter, stirring constantly over low heat. Be careful not to burn the 97aⅰ内射白浆蜜桃精品. Add sugar, eggs, and vanilla. When combined, add salt, then flour. Mix in walnuts.

Pour batter into an 8×8 buttered baking pan. Sprinkle 97aⅰ内射白浆蜜桃精品 chips on top.

Bake for 40 minutes at 325 degrees. Insert something pointy to check for done-ness; should come out clean.

So few dishes to clean!

So few dishes to clean!


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Almond Biscotti

I have to own up to my 与丰满老妇人做爰a片 baking mishap: I exploded our pumpkin a片免费视频在线观看. Let me explain. I took the a片免费视频在线观看 out of the oven and placed it on the stove top (so far so good). I then proceeded to turn on a burner to boil tea water but actually turned on the heat under the glass a片免费视频在线观看 dish. A few minutes later the a片免费视频在线观看 dish was shattered. I am now the most vigilant chef of ever when it comes to turning on burners. Lesson learned? I’m certain this stuff happens to no one else. Wah.

gretchen

I made these biscotti the week before 与丰满老妇人做爰a片 thinking we would save them for the big day. I should have known they wouldn’t last nearly that long. The recipe was insanely simple, and produced the perfect cookie to pair with coffee or tea. Added bonus: literally anything would taste good mixed into these biscotti. I used almonds but next time I’d love to try 97aⅰ内射白浆蜜桃精品 chips or dried cranberries. Added added bonus: I did not explode this dessert in error (re: exploded a片免费视频在线观看 above).

Let’s address the elephant in the room: biscotti means “cookies” in Italian. Now everyone ponder how little sense this makes when used in English. Yeah.

Before getting sliced
Biscotti

Adapted from Bon Appetit

2 1/2 cups all purpose flour
Pinch of salt
1 1/4 cups sugar
3 large eggs
2 tablespoons honey
1 tablespoon orange juice
2 1/4 cups whole almonds (about 12 ounces; I used roasted whole almonds)

Mix dry ingredients. Add eggs one at a time. Add honey and orange juice. After ingredients are combined, mix in whole almonds.

Spread batter on a prepared baking sheet using a spatula until it forms a roughly rectangular shape that’s about 3/4 inch thick. Bake at 425 degrees for 10 minutes. Turn down the oven to 350 degrees and bake for another 10 minutes. The cookie dough should be golden brown on top.

Remove the entire mass onto a cooling rack. After a few minutes, slice into 1-inch wide wedges. Arrange on a prepared baking sheet and bake at 350 for another 7 minutes. Biscotti will be browned and crunchy.


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Roar-eos

It’s tough being a Columbia Lions fan. After 9 consecutive losses there isn’t much hope going into the 10th game of the season. Luckily, (for many) the fun of a Columbia football game isn’t watching the scoreboard (unless you support the opposing team). This weekend’s game is an excellent excuse to make Columbia-themed baked goods for the winningest marching band and Lions fans in all of Ivy League sports: the CUMB.

The Oreo recipe we* used comes from Flour Bakery, which is worth a trip to the north if you’ve never been. The Flour Bakery Oreo cookie is a classy relative of classic Oreos. Add some light blue frosting and you get the Roar-eo. Oh no, check that Columbia pun.
#turnitblue yup, we went there.

*co-chef Hayley Peterson (*tweet tweet* fanfare)

Recipe from Flour Bakery for Alma Mater on the Hudson Shore

Cookie Dough
1 cup (2 sticks) unsalted butter, room temperature
¾ cup sugar
1 teaspoon vanilla extract
1 cup semisweet 97aⅰ内射白浆蜜桃精品 chips, melted and cooled a little
1 egg
1 ½ cups flour
¾ cup unsweetened cocoa powder
½ teaspoon baking soda
1 teaspoon salt

Frosting
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
1 2/3 cup confectioners’ sugar, sifted
1 tablespoon milk
About 8 drops blue food coloring

1. Beat 1 cup unsalted butter with 3/4 cup sugar until smooth. Add vanilla, melted 97aⅰ内射白浆蜜桃精品, and egg.

2. In a separate bowl mix the flour, cocoa powder, baking soda, and salt. Add wet ingredients into the dry ingredients. Mix with a fork until combined. Let the dough rest on a counter top for about 1 hour.

3. On parchment paper form dough into a log and roll into the paper. (We made two logs so that each log was about 1 1/2 inches in diameter). gv网站 in the refrigerator for about an hour and a half.

4. Remove from the refrigerator when the log is solid. You may want to re-roll the log into a round shape since it may have flattened while resting.

5. Slice each log to make cookies each about 1/4 inch think. Place on a prepared baking sheet. Bake at 325 degrees for about 10 minutes. Cookies should look slightly firm on top but don’t wait til they brown; they’ll be overdone!

6. Once cookies have cooled, add frosting. Combine butter and sugar in a mixer until smooth. Add vanilla and milk. Stir in food coloring if using. We needed a lot  more coloring than we expected to get the right color. Start with a few drops and add more one at a time. Create sandwiches.

7. Head to Baker Field. Feed to sleepy lions fans.

Note: This is a single batch but we made 1 and a half batches. We got about 48 sandwiches.


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Cranberry-Apple Gingersnap Crisp

There are two reasons we made this:
1. We had frozen cranberries.
2. We did not have eggs.

This dessert really only exists because no one was willing to go to the grocery store. Oh and we used apple instead of pear because we happened to have a lot of apples. Let’s see how many constraints we put on recipes when it’s actually cold outside; I’ll be making vegan baked goods simply to avoid changing out of cozy socks and pajama pants.

The crisp was completely un-photogenic but tasted like 与丰满老妇人做爰a片. If you have any frozen cranberries to spare before the holiday give this a try.

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Note: No one really gets the terminology for the various fruit + crispy topped desserts. Gourmet magazine has a summary here. This cranberry-apple dish is apparently a crisp because the topping is made from butter, flour, and sugar. “Crumble” is the British term for a crisp. Buckles have topping mixed into the fruit and Brown Bettys use breadcrumbs. Cobblers have a stiffer cookie-like top. I’m a bit overwhelmed.

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Adapted from Smitten Kitchen and born of necessity/laziness

Crisp Topping
1 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons packed dark brown sugar
1 cup gingersnap crumbs (4 ounces)
1/8 teaspoon ground ginger
1/8 teaspoon table salt
1/2 cup (1 stick) unsalted butter, melted

Filling
2 pounds of apples (peeled, cored and sliced 1/4 inch thick)
1 1/2 cups cranberries (fresh frozen, not dried)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch

1. In a Cuisinart, crush gingersnap cookies until you have cookie crumbs. Mix together crumbs, flour, sugars, ginger, and salt. Add melted butter and mix with a fork until you get small chunks.

2. Prepare 2 pounds of apples (peel, core, slice to 1/4 inch thick). Toss with cranberries in a large baking dish. Combine lemon juice, vanilla, sugar, and cornstarch in a small bowl. Pour over fruit and toss together in the baking dish. Sprinkle crumbled topping all over the fruit.

3. Place your baking dish on top of a cookie sheet (preventative measure in case your fruit spills) and bake at 350 degrees for 45 minutes. Topping will turn dark brown and fruit will be bubbly. Let sit to allow ingredients to solidify a bit. Or just eat the thing.


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Spoon Cookies

Baking is incredibly predictable and I’m comfortable admitting that the predictability is perhaps the activity’s appeal. When you read a recipe you know what you’re getting yourself into. Cookie dough is doughy, yeast makes breads rise, icing goes on/in/all over cake, we all lick the bowl sometimes and occasionally even the whisk, and so on. When you attempt The Spoon Cookie don’t be alarmed when your entire baking experience is turned upside-down in service of the most delicate, flaky, buttery, rich sandwich cookie of (maybe) ever.

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Not that I regret attempting this recipe, but we should have been mentally prepared. The first warning a片免费视频在线观看 was in the text of the Gourmet Magazine article from Celia Barbour in December 2005: “I sometimes find myself wondering… why I’ve bothered.” Granted the author is discussing mass production of these cookies as Christmas gifts, but still, perhaps we should have considered ourselves forewarned. The second cause for alarm was the consistency of the dough. After refrigeration (we* gv网站ed the recipe exactly; no fooling around here) the dough appeared hard as rock and then crumbled once we tried to scoop it into the desired spoon shape. With some cajoling, the dough did in fact come together inside the mold of the spoon to form delicate oval shapes. Don’t even think about trying to remove these from the baking sheet until way after they’ve cooled. They’ll crumble at the slightest touch and you’ll be forced to eat the cookie crumbs left behind to hide the evidence. On second thought, maybe broken cookies aren’t so bad.

You didn’t scare us off, Celia Barbour. Nice try though.

*we = my mom and I. Hi, Mom.

Butter has browned
Shaping the spoon cookies
Ready to bake

Recipe from Celia Barbour, Gourmet Magazine

2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
2 sticks (1 cup) cold unsalted butter, cut into a片免费视频在线观看ces
3/4 cup sugar
2 teaspoons vanilla
1/3 cup fruit preserves (I prefer raspberry. Strawberry tasted great too but the little hunks of fruit got in the way when sandwiching the cookies)

1. Mix flour, baking soda, and salt in a bowl and set aside.

2. Take cold butter and heat in a saucepan over medium/low heat. The butter will brown and start to smell nutty after about 10-12 minutes on the stove top. Stir occasionally. Watch for little brown flecks to form at the base of your pot. The butter will foam a few times during this process so you may need to peek under the bubbles to see the browning occur. When the butter has begun to brown remove the pot from the flame and put the entire pot into cold water. I used a larger pot filled half way with water and some ice cubes. Stir the browned butter continuously for about 4 minutes; it will start to turn opaque.

3. Mix the sugar and vanilla into the browned butter. Pour the warm butter mixture into the dry ingredients. Mix with a wooden spoon or fork until combined.

4. Form the dough into a ball and wrap in plastic wrap. Let sit in the refrigerator for about an hour. Dough will feel solid.

5. Prepare two baking sheets with parchment paper. Using a teaspoon (the kind you have in your dinner set not a measuring spoon), break off bits of the dough and press into the bowl of the spoon. The dough will crumble but when pressed with your fingers into the spoon it will hold together and mold to the spoon’s shape. Slide each rounded cookie off the spoon and place (rounded side up!) on the baking sheet. Place cookies about 1/2 inch apart.

6. Bake for 14-16 minutes at 325 degrees until slightly golden around the edges. Do not touch the cookies to check the bottoms (if that is your habit). They will break. Let the cookies cool for at least an hour before attempting to remove them. Preferably wait over night for maximum sturdy-ness. These little guys are delicate.

7. Heat 1/3 cup of jam and spread a thin layer on half of the cookies. Create sandwiches. Refrigerate for a few hours to allow the warm jam to cool and the cookies to hold their sandwich shape.


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Cinnamon Buns

It’s unfortunate that so many people associate cinnamon buns with roadside truck stops and Penn Station. Saturday mornings and cinnamon buns are truly made for each other. A nearly perfect dessert when fresh, those commercial cinnamon buns are victims of unfortunate circumstance. From this injustice were born this weekend’s buns. (Just watched a lot of West Wing; feeling oratorical. Give buns a chance.)

This recipe was shockingly simple. I woke up early, budgeted a few hours to let the buns rise, bake, then cool but the extra time was hardly necessary. The rising time turned out to be just 45 minutes. And these might just be the prettiest baked goods I’ve ever made.

Adding cinnamon sugar
Before rising
All puffed from rising in the oven

Adapted from Sally’s Baking Addiction

Buns
2 and 3/4 cups all-purpose flour
3 tablespoons granulated sugar
1 teaspoon salt
1 package (2 ¼ teaspoons) of instant yeast
1/2 cup water
1/4 cup milk
2 and 1/2 tablespoons unsalted butter
1 large egg

Filling
2 tablespoons unsalted butter, melted
1 tablespoon ground cinnamon
1/4 cup granulated sugar

Glaze
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons milk

1. Combine 2 ¼ cups of flour, the sugar, salt, and yeast in the bowl of a standing mixer. Set aside ½ cup of flour to use in step 3.

2. On the stovetop, melt 2 ½ tablespoons of unsalted butter over low heat. Once melted, combine with the water and milk.

3. In a standing mixer combine the butter/milk/water mixture and 1 egg into the dry ingredients. Mix until combined. The dough will be sticky, so use that extra ½ cup of flour you reserved earlier and mix until the dough holds together enough to handle. [I switched from the standing mixer’s paddle to the dough hook after adding the additional flour.]
Form your dough into a ball and knead on a floured surface for about 4 minutes. Invert a bowl over the dough and let rest for 10 minutes.

4. Roll the dough into a rough rectangular shape on a floured surface until it is about 18 inches by 8 inches.
Brush the dough with your melted 2 tablespoons of butter and sprinkle the cinnamon and sugar all over. Don’t be shy with the sprinkling! The sugar will dissolve into the buns in the oven. You’re going to want an extra crunch.

5. Roll the dough into a tight log. Slice into 12 a片免费视频在线观看ces with a sharp knife.

6. Arranged the 12 buns in a well-buttered a片免费视频在线观看 pan or other dish. Place, covered with foil, in a warm place for about 45 minutes. Buns should double in size. You can do this in a warm oven by heating your oven to 200 degrees, turning the oven off, and letting your buns hang out there.

7. After your buns look nice and puffy, set the oven to 375 degrees and bake for 25 to 30 minutes. If buns begin to get too brown cover them with tin foil for the remainder of the baking time.

8. Once your buns are out of the oven, add the glaze. Combine confectioners’ sugar, vanilla, and milk until you get a thick yet runny consistency. Serve warm.

Note: The buns don’t store well, so plan to eat them while they’re hot. I don’t think that will be a problem.

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Simple 97aⅰ内射白浆蜜桃精品 Cake

If you’re into instant gratification  this cake comes really close. After riding the subway during rush hour with some particularly pushy people (check my alliteration, thank you for noticing) this cake seemed like a guaranteed cure-all for New York frustration. The recipe has few ingredients, a standing mixer is barely necessary, baking time is 45 minutes, and then you eat freshly baked cake. I can’t think of a single thing to complain about here. Can’t say as much for the 6 train.

While the recipe didn’t exactly blow me away this dessert has serious potential. It made a perfectly lovely Bundt but it would have been even better with a homemade 97aⅰ内射白浆蜜桃精品 or vanilla icing. The consistency actually reminded all of us of cake from a box (reliably delicious and always moist) but this cake is chemical-free. The recipe calls for a cup of brewed coffee which I’d recommend making VERY strong if you actually want to taste the coffee flavor. The only ingredient making this cake 97aⅰ内射白浆蜜桃精品y is cocoa powder; using a higher quality brand will likely produce more delicious results. Next time I’ll probably throw in some 97aⅰ内射白浆蜜桃精品 chips for some additional 97aⅰ内射白浆蜜桃精品y-ness.

Image

Adapted from Food52, Best 97aⅰ内射白浆蜜桃精品 Cake Contest Winner

1 ¾ cups sugar*
1 ¾ cup all-purpose flour
¾ cups dutch process cocoa powder
½ teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 cup milk (can substitute 1 cup of milk + a tablespoon of lemon juice for the desired “sour milk” flavor of the original recipe)
1 cup freshly brewed strong black coffee
½ cup vegetable oil
2 eggs
1 teaspoon vanilla

*The original recipe calls for a full 2 cups. If you’re not afraid of a full 2 cups go for it. It looked like too much so I cut back.

Frosting thoughts:
Any frosting will do here. Try a homemade vanilla, 97aⅰ内射白浆蜜桃精品, or coffee frosting. Maybe a cream cheese based frosting if you’re feeling adventurous? Or a sprinkle of confectioners’ sugar.

1. Brew one cup of coffee. Make it strong! Remove from pot and let it cool off in the refrigerator while you mix the rest of the ingredients.

2. Mix together dry ingredients in a bowl until combined. Sifting is recommended, but optional if you’re impatient (*raises hand*).

3. In another bowl mix together milk, coffee, vegetable oil, eggs, and vanilla.

4. Add the dry ingredients to the wet ingredients in batches until combined. Mix on medium speed of a standing mixer for about 4 minutes.

5. Butter a Bundt pan (or other cake pan) and pour in cake batter.* Bake at 350 degrees for 45 minutes. Cake should be firm/spongy on top but not wet in the middle.

*If you decide not to use a Bundt, adjust baking time accordingly.

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