Cakes, Cookies and Pies

The Sweet Potato Orange Cake that Could

A couple snowstorms ago, a grocery-shopping spree was timed before the arrival of the first of trillions of snowflakes. In a fury of quickness, a few sweet potatoes were picked up along with the Southern propensity to buy excessive quantities of milk and eggs before a storm. Over time and periods of warmness that melted the snow, other ingredients for delicious recipes were consumed. The sweet potatoes sat still in darkness. It’s not as if they weren’t wanted or a bore, for they were the favorite taste among all the ingredients. One day, a father released a new recipe to the email winds of change. It was a simple cake calling for sweet potatoes. Quite easy the recipe read to be. The supporting ingredients, good for their purpose, tried to be difficult to the process of baking a cake. Continue reading The Sweet Potato Orange Cake that Could

Two Forgotten Green Apples Turned into Muffins

Two forgotten green apples sat in a fruit bowl as days passed away. Their tart, crisp attitude gave way to soften centers. Their bright skin became oily and dull. They were breaking down from neglect. Finally, they were rediscovered, but it was thought to be too late. No longer good eaten raw, the irresponsible owner placed a foot on the trashcan’s pedal to open the lid. Suddenly, a wild card thought crossed the mind. The melting of butter, measuring ingredients, and breaking eggs into a single bowl commences. The apple’s old skin was peeled away revealing a slightly soften texture and a bruised flesh. Their core was carved away, and the apples were diced to tiny pieces. The pieces were bathed in a cinnamon batter. Scooped into paper muffin cups. Sprinkled with brown sugar and nuts. They were placed into the oven. Two forgotten green apples were reborn as Apple Muffins.

Continue reading Two Forgotten Green Apples Turned into Muffins

Buttermilk Pound Cake: Such Sweet Indulgences of Childhood Reminiscences are Well Deserved

As a child, the starting sound of a cake mixer being roared into action would lure me into the kitchen. My father gave me a spatula, and I would scrap the sides and the bottom of the bowl, after each ingredient was added. Behind his back, I would lick the spatula and the spoon rest. The best taste was the creaming of the sugar and butter. The taste test would temporarily cease when the eggs were added. When the flour was added, the taste test would restart. After pouring the batter into the pan and placing it in the oven, my father would allow me to lick the bowl and the mixer’s beaters.

Appreciating Co-Workers who Support a Chocolate Addiction: Hazelnut, Chocolate Chip Oatmeal Cookies

People who keep a well-stock supply of chocolate in their office are my buddies. My co-workers are the reason I can never be truly sugar-free. Yes, I’m playing the “blame game”. The other day, I had the audacity to request peanut butter cups, but I fail to restock their candy tray. As a thank you treat to my co-workers, I initially decided to make a chocolate pound cake. A decadent one. The type of cake that will kill a chocolate craving in one bite. However, when I went running last week, I realized I have to start making healthier meals. I still owe my co-workers some type of treat. Hopefully, the oatmeal cookies will be peacemaker with the co-workers. It’s a sugary, healthy treat. Perhaps, the cookies will prevent my overindulgence of their candy stash for one day.

Sidenote: I usually buy Callebaut bittersweet chocolate from Buon Italia in Chelsea Market because of the natural vanilla and rich true flavor of chocolate. I also use it when making hot or cold chocolate milk.

The Impromptu Lemon Cake

This past Saturday, the boyfriend and I played Mr. and Ms. Santa Claus. This is a last minute, quick recipe for an impromptu visit to New Jersey. I also brought gingermen and gingerwomen cookies as gifts for the kids from a bakery in Chelsea.