Here’s the short version of why this blog died for awhile: got a new job, got married, got injured, got better, and am, finally, getting back on the horse (he galloped away from me for awhile, the gosh darn so-and-so). Hopefully, laziness won’t encourage me to put another 18-month blogless black hole under my belt anytime soon. May the force be with me.
Continue reading “Apple Crumb Custard Cake” »
After weeks of agonizing over creating the perfect recipe, possible flavor combinations, and taking hits on the old self-esteem, I have found IT. Or at least, my IT.
(“It” comes with a bottle of Calcium supplements… didn’t you know?)
Continue reading “Lemon Lavender Cheesecake” »
Here is a cake I made for my friend’s mother:
White cake with lemon curd filling and cream cheese frosting. I had intended to make a lavender frosting, but that idea went south when the meringue-buttercream curdled. I very nearly cried! It’s hard to invest a pound of butter into a failed experiment. But my next experiment is going to be even greater: Lemon-lavender bars!!! Are you ready for that jelly?
Until then, I will tide you over with the cream cheese frosting recipe, courtesy of Baker’s Illustrated (the best baking book EVER) and tweaked a tad by yours truly. This frosting was the perfect tart/sweet ratio and stood up well after piping.
8oz cream cheese, softened
5T butter, softened
1 T light sour cream
1/2 t vanilla (or orange, almond, whatever goes best with what you’re making)
1 3/4 c powdered sugar
Whip the first four ingredients in a standing mixer (the cream cheese and butter MUST be soft– if not you will get lumpy frosting indicative of complete failure), scraping down the bowl. Add the sugar and beat til smooth. Lick fingers and dance around kitchen in ecstasy.