Pages

Tuesday, May 28, 2013

Fun fun funfetti


This grad school gig has been fun but it doesn't really pay bills. By really, I mean it doesn't at all. Luckily I get some of my drinking money from baking things on the side. This cake is so cute. I've always wanted to make funfetti cake but nobody in my family was ever that enthused by the idea of a white cake with sprinkles in it. This was for a coworker's daughter for her Teacher's Appreciation Day. What better way to say thank you to a teacher than with a sugar-packed colorful cake, right?


The icing was extremely easy, and the frosting is so light and sugary. It is adapted from Magnolia Bakery's frosting recipe (if I have to explain what Magnolia's frosting is like, then you have not lived life). And now that I know that clear vanilla extract exists (sue me, I thought it only came in "brown") I'll be making ridiculously colored frosting from now on. You want a chocolate cake? THE ICING WILL BE PURPLE, DEAL WITH IT.


Really easy cake to make, there's not much to it. I did use these Wilton Baking Strips to make sure that the cakes baked flat, thus making it easier to stack. Eh, eh? Pro tip: don't throw away that pin it comes with otherwise you have no way to fasten the strips and will revert to using paperclips... The recipe is from TheKitchn, and I made zero adjustments so the recipe is also below.

***

Tuesday, April 16, 2013

Rabbit dessert


Not really. This isn't healthy at all. Just because 5 or 6 carrots are used in the making of these (cup)cakes, the (delicious) amount of oil and cream cheese incorporated into the final product cancels out all of the nutritional value. That being said, they were delicious.


There's really not much else to say about carrot cake. This recipe had maple cream cheese frosting and the batter is really adaptive to any combination of add-ons you prefer (walnuts, pineapples, etc.). I didn't mix anything in so the batter was really smooth and the cake was pretty uniform. The layer cake version I made had dried pineapples and walnuts in between the layers and adorning the top and sides. Decorate and bake at your whim. It's a really easy recipe to follow. Thank you, Smitten Kitchen. Definitely use a grater to get smoother pieces of carrot.




The first batch of cupcakes were for my friend Amay's birthday. The layer cake? Just for fun. My life is fat.


***

Tuesday, February 19, 2013

When in Rome


I am the biggest fan of creamy, fatty pastas. As if the starch in the noodles wasn't enough, I like to "go big or go home" and let my pasta swim in a giant pool of heavy cream-based sauce. This was the exact reason why I was so surprised I would actually like carbonara seeing as there isn't really cream in this dish. Carbonara is traditionally from Rome, with a pancetta, egg, pecorino or parmeggiano, and pepper base). Sure, there's the fat from the egg, but can we just say that it's protein for the sake of this post?


For the impatient cook, like me, this was possibly the best thing I could have prepared, let alone eaten. You can make any combination of this depending on what's in your fridge and what you like to have in your pasta. The main "sauce" is just egg and Parmesan mixed together until it forms a thick paste of sorts. As your pasta components (mine were leek and shiitake mushrooms from the Hollygrove Farmer's Market produce box) saute, all you do is dump your cooked noodles in the skillet and pour the egg and cheese mixture over everything and stir to thoroughly combine it all. The whole thing comes together and it's kind of a miracle. A really cheap miracle.


There are many variations of this, and the recipe I used was from How Sweet Eats (yup, same person I got the Bailey's double fudge cookies from). You know what would've made this a million times better? If I had bacon. Not sure if it's still technically carbonara without that salty, delicious cut of meat, but I'm sticking to it.

***