How to Make Choux Pastry

Q: What do you call a unicorn combined with a cream puff? 

A: A CHOUXNICORN! 

You might feel like you have no idea what pâte à choux is, but trust me, you've had it before. It's the dough that's used to make, among other things, cream puffs and eclairs. It's a good thing to know how to make, as it offers many delicious rewards AND let's face it, people are always impressed when you can make something French.

This is my adaptation of a recipe I originally found on Eugenie Kitchen. I've made a few tweaks that make it a little different just in ways that suit my personal style (ie I am lazy), but she is clearly an incredible baker and provided the perfect template and recipe ratios! 

Everyone should have a great pâte à choux recipe in their repertoire. Here's mine! 

Pâte à Choux

• 1/4 cup (1/2 stick) unsalted butter, cut into pieces 
• ½ cup water 
• 1/2 teaspoon salt 
• 1/2 cup plus 1 tablespoon all purpose flour
• 2 eggs, lightly beaten

In a thick-bottomed saucepan, combine the butter, water, and salt. Heat over medium until the butter is totally melted and the mixture begins to boil. Remove from heat, and stir in the flour immediately. 

Put the pan back on low heat, and cook until it easily forms into a ball (this won't take long at all, a minute or maybe less). Let it cool slightly (for just 2-3 minutes) so it doesn't scramble your eggs in the next step. 

Now, you want to incorporate the eggs into the mixture. Me, I did this by putting the choux dough in a stand mixer fitted with the paddle attachment, starting to mix on low, and slowly pouring in the egg mixture. Stir until the mixture is thick, cohesive, and shiny. 

Now, your pâte à choux is ready to use! Spoon mounds of it onto a parchment-lined baking sheet, or load it into a piping bag and pipe portions on to the sheet. You want them to be nice and mounded so that you get that "puff" that makes cream puffs so special. This dough can be used to make cream puffs, eclairs, or other pastries like profiteroles or religieuse. 

To bake your pâte à choux, bake in a preheated 375 degree oven. In general, the bake time will be 15-20 minutes, depending on the size of your pastries. 

If you make bigger portions, you do run the risk of your pastries deflating after they're removed from heat. Personally I don't sweat this, I just slice 'em open and fill them with more cream. 

Have you ever made pâte à choux?

Another Family's Classic Cornstarch Pudding Recipe

You down with OPP? Yeah you know ME! 

Allow me to clarify: when I say "OPP" I mean, of course, "other people's pudding". And I don't mean it as a euphemism.

I literally mean that I am, in fact, down with making and eating other people's pudding recipes.

Case in point: this classic cornstarch pudding recipe. It's a reader's family recipe, originally from Edie Bliss. It shared with me, and I made it, and I want to share the recipe with you.

Let me tell you how it went down. 

So, I have this Facebook page for CakeSpy, and one of my favorite things to do there is to ask people's opinions on various dessert-related things. For instance, I might ask "what is your favorite cake to enjoy with cream cheese frosting?" or something along those lines. I love reading people's responses. If you like talking about stuff like that, definitely check out my Facebook page! 

On a recent crowd-sourcing conversation with readers, someone mentioned a unique pudding recipe in their family archives which includes vanilla, almond, AND lemon extracts. I was like "ooh!". 

Sure enough, not long later, that reader's daughter sent along the recipe! (title of the email I received: "Subject: My Mother's Pudding Recipe That You Were Interested In: Cornstarch Pudding").

I made it yesterday, and I have to tell you, this pudding is very, very special.

For one thing, it's crazy-easy to make. You need like, zero skills and five minutes, and you can make this pudding, and it is glorious.

It is delicious and tastes like it took way more skill and time than it really did.

For another thing, it's delicious. I love recipes with lemon, almond, OR vanilla extract, but I don't believe I have ever combined all three in one recipe. While the pudding looks like a standard vanilla pudding, it has a truly unique flavor which has echoes of almond and lemon and will truly intrigue your taste buds!

Perhaps more importantly, I loved the intimate look that this recipe gave me into another family's traditions. Part of what makes foods so special is who you share them with, so for me, this was a beautiful way to interact with readers and see what type of food is part of their loving memories. It makes my heart sparkle, the very thought! 

In terms of eating: I loved this pudding still warm, but it's also great chilled. 

Thanks to Juli and Judi for sharing this recipe! It's a keeper, for sure. I'm keeping the recipe formatted just as it was sent! 

Cornstarch pudding

4 servings 

• 1/3 C. sugar
• 3 Tbsp. cornstarch 
• ¼ tsp. salt

Mix these three together in a medium-size pan.

• 2 egg yolks

Add to sugar mixture, and mix again.

• 2 C. milk (2% or whole)

Add very gradually and stir well. Cook until it bubbles.

• 1 tsp. vanilla extract
• ½ tsp. lemon extract 
• ¼ tsp. almond extract

Remove pudding from heat and stir in.

Variation:

For chocolate pudding, add 4 ozs. melted bitter chocolate and increase sugar by ¼ C. Omit almond and lemon extracts.

(Mom used the leftover egg whites to make meringue cookies or something else. Nothing went to waste!)

Do you have a favorite pudding recipe in your family?

Funfetti Explosion Birthday Ice Cream Cake

If you were a unicorn, what would you be eating at right this very minute? I can tell you what I'd be eating. THIS:

Reprinted with permission from Secret-Layer Cakes by Dini Kodippili, Page Street Publishing Co. Photo credit: Kodippili

This splendid and magnificent thing is called "Funfetti Explosion Birthday Ice Cream Cake," and it is featured in the new book Secret-Layer Cakes by Dini Kodippili. Oh, you might know her as the celeb blogger behind The Flavor Bender. I'm kind of friends with her. It's no big (it's totally a big!). 

I should also tell you that recently, Dini made some donuts inspired by MY recent book, Stuff Unicorns Love. Be sure to check out that post, too! 

Her publisher was kind enough to grant permission for me to share this incredible masterpiece on CakeSpy. Please, promise me you'll make it every day? Here's the headnote from Dini and then the recipe. Enjoy! 

Funfetti Explosion Birthday Ice Cream Cake

This cake looks like a funfetti cannon exploded all over it. Kids love rainbow colors and funfetti, so it'll be perfect for a summer birthday party! A fudgy blondie layer is packed with funfetti and topped with a cake batter-flavored funfetti ice cream layer. Top it with some sparklers to complete the look. 

Makes one 8-inch (20-cm) cake

Funfetti Blondie Layer

• 170 g (6 oz) unsalted butter
• ½ tsp salt
• 250 g (8.8 oz) brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 175 g (6.2 oz) all-purpose flour
• ½ cup (113 g) funfetti (rainbow) sprinkles

Funfetti Cake Batter Ice Cream Layer

• ¼ cup (59 ml) whipping cream
• ¼ cup (61 g) milk powder
• 1 tsp vanilla extract
• 1.9 L (64 oz [4 pints]) vanilla ice cream, softened
• 1½ cups (339 g) funfetti (rainbow) sprinkles

Stabilized Whipped Cream

• ½ cup (118 ml) water
• 3¾ tsp (19 g) powdered gelatin
• 5 cups (1 L) plus 1–2 tbsp (15-30 ml) chilled whipping cream, divided
• 1 cup (130 g) confectioners’ sugar
• Red, orange, yellow, green, blue and purple gel food coloring

To Decorate

• Funfetti sprinkles
• M&M’s® candies

Funfetti Blondie Layer

Preheat the oven to 350°F (180°C). Butter an 8-inch (20-cm) wide, 3-inch (8-cm) tall springform pan. Line the bottom with parchment paper and dust the sides with flour. Melt the butter, salt and brown sugar in a heatproof bowl in 30-second intervals in the microwave. Stir to form a smooth butter-sugar mixture. Set aside to let cool slightly.

Once the butter-sugar mix has cooled, add the eggs, one at a time, whisking well after each addition. Stir in the vanilla and the flour. Fold in the funfetti sprinkles.

Pour the batter into the prepared pan and bake for 25 to 30 minutes (the blondie should still be soft and fudgy in the middle). Let the blondie cool in the pan.

When it has cooled, line the sides with parchment paper or acetate paper. Refrigerate the blondie layer until the ice cream is ready.

Funfetti Cake Batter Ice Cream Layer

Microwave the cream until it’s warm, but not hot. Add the milk powder and dissolve it completely. Add the vanilla and stir to combine. Let cool.

Place the softened vanilla ice cream in a bowl, add the cooled milk powder mixture and stir to combine. Fold in the funfetti sprinkles. Spread the ice cream over the funfetti blondie.

Place the ice cream in the freezer until it freezes and hardens completely. This makes it easier to frost the cake quickly.

Stabilized Whipped Cream

Place the water in a small bowl and evenly sprinkle the gelatin over it. Set aside for 10 to 15 minutes to let the gelatin bloom. Microwave the bloomed gelatin in 10-second intervals, stirring in between, until the gelatin is completely dissolved (making sure that the gelatin does not boil).

Add 5 cups (1.2 L) of the chilled whipping cream and confectioners’ sugar to a cold bowl. Whisk with the whisk attachment of your hand mixer on medium speed. Add the remaining 1 to 2 tablespoons (15 to 30 ml) of chilled cream to the hot, dissolved gelatin and stir to temper the gelatin. Add this gradually to the cream that is being whipped (being careful to pour it near the whisk, so that the gelatin gets mixed in with the cream immediately!). Whisk gently until you get soft peaks that still hold their shape. Use immediately.

Work quickly to frost the frozen ice cream cake. Divide the whipped cream into 7 portions, then combine two to make one larger portion (so that you have 5 small portions and 1 double portion). Color the small portions with red, orange, yellow, green and blue gel food coloring. Color the double portion with purple.

Decorate

Remove the completely frozen funfetti ice cream cake from the freezer, and unmold from the springform pan.

Spread the whipped cream on the sides of the cake to create a rainbow pattern—either rainbow patches, or rainbow ombre stripes—starting with red at the bottom and purple at the top edge and on the top of the cake.

You can use the leftover whipped cream to pipe rainbow swirls on top of the cake as well.

Sprinkle some funfetti sprinkles and M&M's on top (in the center). Return the cake to the freezer until you’re ready to serve. 

Who in your life needs this cake? 

Sugar Cookie Dough Buttercream

Hi friends! Here is a companion post to my longer post about my baking adventure evening. This is the recipe for sugar cookie dough buttercream that I experimented with in that post! 

In a nutshell, I was wondering what would happen if I used sugar cookie mix instead of confectioners' sugar to make a buttercream. 

Well, it worked! This buttercream is easy to spread but "sets" like a fondant or marzipan coating.

Alone on a cake it might be a little dry for some tastes, but if you serve it with some whipped cream or maybe mixed it up and used regular buttercream for the topping or filling and the cookie dough buttercream for the other, I think it's a recipe with great promise. 

Sugar cookie dough buttercream 

• 2 sticks of unsalted butter, softened 
• 1 box sugar cookie mix (I used "Purely Simple" sugar cookie mix) 
• Milk, to thin (I used about 1 cup)

Cream the butter for about 2-3 minutes on high speed in the bowl of a stand mixer fitted with the paddle attachment. Nice and creamy.

Add the cookie mix. It will start to look distinctly like cookie dough.

Stir in milk, a bit at a time, until the mixture has softened into a spreadable, buttercream-like consistency. Since this buttercream sets firm, use it immediately to top or fill your cake. 

Enjoy!

Easiest-Ever Potato Chip Cookies

So, I got some potato chips in the mail. Through this and that, cookies were the result.

The chips were sent to me by Tim's Cascade Snacks. As a bit of disclosure, the chips were sent to me at no cost, but I was not compensated for this post.

The flavors were interesting - Sweet Chili and Maple Bacon. The sweet chili sounds good to snack on, but the maple bacon proved inspiring for baking projects.

According to the Tim's PR release, this chip flavor "imparts the perfect yin/yang  blend of sweet and slightly salty flavors. With its smoky fall flavors of Maple combined with bacon, Maple Bacon chips are cut extra thick and crunchy, and are sure to be a hit during game day. Gluten- free and with no preservatives or artificial flavors, since they are a Special Edition flavor, Tim’s Maple Bacon Chips will only be in stores for a limited time."

But I digress. When I saw them, my first thought was "I'd like to make some potato chip cookies". As previously noted, the maple bacon flavor seemed like a more natural fit, so I decided to use those.

Only problem? I had no eggs, and many cookies require eggs. Unnnnnggghhh, it's too cold to go to the grocery store. But then what should I spy in my fridge but a tube of refrigerated sugar cookie dough? 

Perfect. So I decided to mash the chips into the pre-made dough and see what I could see.

Well, here's what I found when I combined the store bought cookie dough and chips and baked it up. 

I actually quite liked how they came out. The chips added a nice salty-and-crunchy element to the cookie dough, and dressed it up so it tasted way more homemade. This is the type of cookie that you just need to embrace in all its non-gourmet goodness and maybe serve with champagne if you need a touch of fancy.

If you're looking for a quick snack for a game day, whip up a batch of these super easy cookies! 

Easiest-ever potato chip cookies

makes about 24 medium sized cookies (or 12 jumbo cookies)

• 1 tube refrigerated cookie dough (I used sugar cookie dough)
• 2 cups potato chips (UNCRUSHED) - about 2 generous handfuls 

1. Preheat the oven to 350 degrees (or as specified on the cookie dough package). Line 2 baking sheets with parchment or silicone mats.
2. Combine the cookie dough and chips in a large bowl. By hand, mash the mixture together until the chips are crushed into, and evenly dispersed, throughout the dough. I suppose this could be done with a mixer but by hand it felt cathartic. 
3. Shape into approximately 1-inch balls, and place evenly spaced (with a little room on all sides) between 2 baking sheets. 
4. Bake for 11-14 minutes (or as specified on the package instructions for the cookies). Remove from the oven; let cool briefly on the pan before transferring to wire racks to cool completely. Store covered at room temperature for up to 3 days. 

Have you ever "doctored" store bought cookie dough?

Pie Crust Crackers

Yo, you need some crackers quick? Use pie crust.

Usually, when I have extra pie crust, I make roly polies. But recently, I found a new and savory alternative to the sweet nuggets: pie crust crackers.

Let me set the scene for you. I happened to be making a cheese ball, and needed some crackers to take appetizing photos of it. I didn't happen to have crackers, but I did happen to have a disc of pie dough (you know how every recipe yields two? Sometimes you find yourself with an extra)

So I went ahead and rolled out that disc of dough and cut it into little rectangles. I "painted" them with an egg wash (whole egg plus a teaspoon of water) and sprinkled them with sea salt and some Italian seasoning mix.

Then I baked 'em up and here's what I got:

YUM! Pie crust crackers are completely delicious. They're crumbly and rich and flavorful.

The one problem with pie crust crackers, though, is that they are delicate. So for instance, if I were to try to use one to scoop a bit of cheese ball, the cracker would in fact explode. So as long as you know not to try to test these crackers like that, or to stack them carefully before eating, you're golden. 

I was fairly laissez-faire about baking, I didn't actuallly monitor how long it took, so please just use this as a general recipe concept/template. 

Pie crust crackers

• Pie crust (a full dough disc or scraps)
• 1 egg, beaten with 1 teaspoon water (for egg wash)
• seasonings of your choosing

Preheat your oven to 450 degrees F.

Roll out some pie crust (a full one, or just your scraps from making a pie), about the same thickness as if you were making a regular pie crust. Then, cut the dough into small rectangles (I'd estimate mine were about 1 inch by 2 inches?). 

Place the dough rectangles on a lined baking sheet. Brush with an egg wash and sprinkle with seasonings of your liking.

Bake until deep golden brown - I'd say that mine took about 5-8 minutes but really, just keep an eye on them because I kind of forget the actual time it took and your oven might be different than mine. 

Store at room temperature for up to 3 days. 

Note: the egg wash is not completely necessary for these crackers but it is responsible for giving them that beautiful brown finish. 

What do you do with leftover pie dough scraps?

Mexican Hot Chocolate Piñata Bundt

Your New Year's health resolution is boring to me. Let's eat cake instead.

But not just any cake, friends: a Mexican Hot Chocolate Piñata Bundt Cake! This beauty is from the brand new book Beautiful Bundts: 100 Recipes for Delicious Cakes & More by Julie Anne Hession. 

OK, so this book is awesome. It delivers on the promise of the title, with plenty of beautiful bundt cakes in all shapes and sizes. However, it also has some unexpected recipes. From savory bundts to pull-apart options, there are creative options in addition to the classics. It's truly a book that will challenge the view of the bundt pan as one trick pony in the kitchen!

I'm delighted to have received permission to share this recipe for a Mexican Hot Chocolate Piñata Bundt cake on the blog. This happy cake is perfect for parties, Cinco De Mayo, or really, let's be honest, any day of the year that you crave chocolate and joy (which is most days for me!). 

Mexican Hot Chocolate Piñata Bundt

Photo credit (above) and headnote (below): Julie Anne Hession

A piñata Bundt? That sounds fun! Indeed. This Bundt is full of surprises and guaranteed to turn any occasion into an instant fiesta. Cut into the whole cake, pull out the first slice and you’re met with a cascade of colored chocolate candies spilling out onto your plate. Take your first bite, and what you thought was a standard chocolate cake hits you with notes of cinnamon and spicy cayenne. Whether or not you hit the dance floor, your taste buds will definitely be doing the salsa!

Makes 12 to 14 servings

Tips

After filling cake, it’s best to invert it onto a serving plate instead of a wire rack. Because sections of the cake have been removed and replaced, the cake should be moved as little as possible.

The ganache thickens quickly once poured over the cake. To coax it down the sides, firmly tap the cake-topped plate or wire rack on the counter a few times.

Before you bake:

• Preheat oven to 350°F (180°C); dark pan, 325°F (160°C)
• Get yourself a minimum 12-cup Bundt pan, and spray it with nonstick spray

Ingredients:

• 2 1⁄2 cups all-purpose flour (625 mL)
• 1 cup unsweetened cocoa powder, sifted  (250 mL)
• 1 tsp baking soda (5 mL)
• 1 tsp salt (5 mL)
• 1 tbsp ground cinnamon (15 mL)
• 1⁄4 to 1⁄2 tsp cayenne pepper (1 to 2 mL)
• 2 1⁄4 cups  granulated sugar (560 mL)
• 3⁄4 cup vegetable oil (175 mL)
• 3 large eggs, at room temperature 
• 1 tbsp coffee-flavored liqueur (such as Kahlúa) (15 mL)
• 2 tsp vanilla extract (10 mL)
• 1 1⁄2 cups  buttermilk (375 mL)
• 1 3⁄4 cups mini candy-coated chocolate pieces (such as M&Ms), about 11 oz (330 g) 
• 1 recipe Mexican Chocolate Ganache (see recipe below)    

Instructions

1.    In a medium bowl, whisk together flour, cocoa, baking soda, salt, cinnamon and cayenne.

2.    In the stand mixer bowl, beat sugar and oil on medium speed until blended. Beat in eggs, one at a time. Beat in liqueur and vanilla.

3.    With the mixer on low speed, alternately beat in flour mixture and buttermilk, making three additions of flour and two of buttermilk, and beating until incorporated. Transfer batter to prepared pan and smooth the top.

4.    Bake in preheated oven for 50 to 60 minutes or until puffed and a tester inserted in the center comes out clean. Let cool in pan for 10 minutes, then carefully invert cake onto a wire rack to cool completely.

5.    Prepare cake for filling as directed on page 88. Pour candies into the “moat,” filling it to about 1⁄2 inch (1 cm) from the top. Trim cut-out cake sections so that they fit snugly back together on top of the candies, pressing to adhere and completely covering up candies. Carefully invert cake onto a serving plate.

6.    Pour ganache over the cake, letting it drip down the sides (see tip). Let ganache set for at least 20 minutes before serving.

Mexican Chocolate Ganache

Makes enough for a cake baked in a 10- to 12-cup pan

• 6 oz dark or semisweet chocolate, chopped  (175 g)   
• 1⁄3 cup heavy or whipping (35%) cream (150 mL)
• 1 tbsp unsalted butter (15 mL)
• 1⁄2 tsp    ground cinnamon (2 mL)
• 2 to 3 tbsp coffee-flavored liqueur (such as Kahlúa) (30 to 45 mL)

1. In a small saucepan, stir together chocolate, cream and butter over medium-low heat until melted and smooth. Remove from heat and stir in cinnamon and liqueur to taste.

Have you ever made a creative bundt cake?

Chocolate Chip Pistachio Cookies for Christmas

I'm bringing back this recipe because it's truly THE BEST! This is the only cookie recipe that I *always* make; others come and go.

One of the most wonderful things about a recipe is all the places it can go.

Take, for instance, a recipe for two-tiered Chocolate Chip Pistachio Cookies that appeared in a women's magazine in the early 1980s. How could the recipe developer have known what a role this recipe would end up playing in the Spy family's lives?

After all, it was this recipe that struck the fancy of my mother (you know her as SpyMom) and intrigued her enough to bake a batch. And the whole family loved them. They were buttery and lightly crumbly but so soft and just ever so slightly chewy in the center, and the walnuts and pistachio and chocolate just worked so perfectly together. We all loved them so much, in fact, that the next year, she made them again. And the year after that. A tradition was born.

But somewhere along the line--was it when her children went to college, moved away, began having their own lives?--the cookies stopped being made. Every year someone (usually me) would lament the fact that they were missing from the festivities, but year after year, they did not make an appearance.

But this year, we brought the recipe out from hiberation. SpyMom found the handwritten recipe and told me that this was during her "penmanship phase", when she would stay up at night practicing perfect penmanship, trying to will her handwriting into something more perfect than it was. 

Since then, her handwriting has reverted back to its old, slighly messier, but in my opinion, more charming form.

But how wonderful to encounter this little slice of the past, complete with doodlings (mine? My little sister's?) and speckled with baking debris from years past. 

I baked the cookies while my parents were out, and when they returned, my mother shrieked. "What?" I cried out, thinking that perhaps she'd seen a mouse. But no. "They're just like I used to make!" she said. And I may be getting a bit flowery here, but I think that she and my dad both had a little moment, thinking sweet memories. And that made me extremely happy, in turn. 

How's that for season's sweetings?

Chocolate Chip Pistachio Cookies

Makes about 24

• 3 1/4 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 tablespoons milk
• 1 teaspoon vanilla
• 1/4 cup chopped walnuts
• 1 package (3 3/4 ounces) instant pistachio pudding (NOT sugar-free)
• 6 ounces (half a bag) semisweet chocolate chips, plus 20-30 chips for garnish
• confectioners' sugar, for dusting

Procedure

1. Preheat the oven to 375 F. Line two baking sheets with parchment paper, or lightly grease them.
2. In a large bowl, sift together the flour, baking powder, and salt; set aside.
3. In a separate bowl, using an electric mixer, cream the butter and sugar until smooth, 2-3 minutes on medium speed. Add the eggs, milk, and vanilla; blend until creamy. Add the flour mixture in 3-4 increments, mixing until a stiff dough forms. Remove 1/4 of the dough to a separate bowl; add the walnuts.
4. To the remaining dough, add the pudding mix and stir until completely combined. Fold in the 6 ounces of chocolate chips.
5. By rounded teaspoonfuls, form the green dough into balls, and place 1 1/2 inches apart on the prepared sheets. Using the back of a teaspoon or a floured drinking glass bottom, gently flatten the tops of these dough rounds. 
6. Grab the small bowl of walnutty dough. Form the dough into marble-sized pieces, and place a ball of this dough on the top of each pistachio dough mound. Sort of like a two-part snowman. 
7. Place a single chocolate chip on top of each of the cookies, pressing gently to make sure it will stay in place.
8. Bake in your preheated oven for 8-15 minutes (listen, that long range is because I never calibrate my oven because I am lazy and I've baked these in a variety of ovens which have ranged though different bake times), or until set. It's going to be hard to see if they have become golden on the bottom, so mainly just look for a matte finish and an ever so slight golden color around the bottom edge. Remove from the oven and let cool on the rack for 5 minutes before transferring to a wire rack to cool completely. If desired, dust with confectioners' sugar.

Small Batch Fluffy Whole Wheat Dinner Rolls

I made these rolls for Thanksgiving, and they were fantastic. So fantastic, in fact, that I think you and I should both keep the recipe on file for future use. 

Really, this is a recipe you've seen here before. It's actually a doctored version of my fluffy skyr rolls recipe, but with some important changes. First, I used whole wheat flour. Because of this, I slightly upped the liquid in the recipe since whole grains are more absorbent. I also increased the rising time because those grains like to take their time. The other big difference is that I halved the recipe. Since this particular type of roll is best within a day or two of baking, a small batch was perfect for me and my family. 

These rolls are soft but substantial. I love the nutty flavor that the whole wheat flour added, and I was pretty fond of the visual of the sesame seeds atop the light brown crust. I hope you'll enjoy these versatile rolls as much as I did! 

Fluffy whole wheat dinner rolls

Makes 8 

• 2 cups all purpose flour

• 1 teaspoon instant yeast

• 1/2 teaspoons salt

• 1/2 cup greek yogurt (plain) 

• 2 tablespoons unsalted butter, softened

• 1/3 cup warm milk (105 degrees-ish)

• 1 large egg

• 1 tablespoon honey

Egg wash: 1 egg, beaten with 2 teaspoons water

Make the dough: combine all of the ingredients (except for the egg wash) in a large bowl, and mix-then-knead, either by hand for about 7 minutes or using a mixer with the dough hook for 3-4 minutes, until a soft dough forms.

Put the dough in a greased bowl, cover, and let rest for 2-3 hours, or until puffy (it will be double or a little less in size).

Divide the dough into 8 equal portions. Shape each portion into a ball. Place them in a lightly greased cake or pie pan.

Let them proof for about 1 hour, they'll puff up nicely.

Preheat the oven to 400°F.

Brush the buns with the egg wash. Top with seeds if desired (I used sesame seeds here). Bake for 15-20 minutes, or until golden. Remove from the oven, and let cool briefly before serving. These are incredible when served warm.

Note: These rolls don't stay fresh for terribly long, so plan on making them when they can be consumed within 48 hours. 

What's your favorite roll recipe?

Fluffy Skyr Dinner Rolls

When it comes to bread, let me tell you how I roll. 

In my opinion, rolls are the only way to go when it comes to bread. I prefer them over sliced bread basically 100 percent of the time. For me, it's a matter of texture: the roll's exterior has the perfect ratio of crust to inner crumb, as opposed to the exposed spongy expanse of a slice of bread, with mere little crust.

I'm also that jerk who loves the heels of the bread loaf, just in case you were wondering.

I really love dinner rolls in particular, because there are just so many different types out there. There are hearty, grain-stuffed rolls; there are soft and fluffy snowflake rolls; there are so many other variations in between.

This recipe is actually a sort of hand-me-down from another recipe, for stuffed buns. I made it a few different times recently, and with one batch, I decided to substitute the sour cream called for with skyr, since I found with an excess of this particular ingredient.

Since skyr is kind of a weird, not-yogurt-not-cheese thing, I figured it would work well, and boy, did it ever! It gave these rolls a wonderfully tender texture and tangy-yet-not-distracting flavor. Soft and pillowy, they are an absolute dream right out of the oven, smothered with butter. 

Of course, if you don't have skyr you can use Greek yogurt or sour cream. 

Fluffy Skyr Dinner Rolls

Makes 16 - printable version here

• 4 cups all purpose flour
• 1 packet (or about 2 teaspoons) instant yeast
• 1 1/2 teaspoons salt 
• 1/2 cup skyr
• 1/4 cup (4 tablespoons) unsalted butter, softened
• 1/2 cup warm water (105 degrees-ish) 
• 2 large eggs
• 2 tablespoons honey

Egg wash: 1 egg, beaten with 2 teaspoons water 

1. Make the dough: combine all of the ingredients (except for the egg wash) in a large bowl, and mix-then-knead, either by hand for about 7 minutes or using a mixer with the dough hook for 3-4 minutes, until a soft dough forms. 
2. Put the dough in a greased bowl, cover, and let rest for about 1.5 hours, or until puffy (it will be double or a little less in size).
3. Divide the dough into 16 equal portions. Shape each portion into a ball. Place them on parchment-lined baking sheets, 8 to a sheet, and leave some space for each one to grow. 
4. Let them proof for about 1 hour, they'll puff up nicely. 
5. Preheat the oven to 400°F.
6. Brush the buns with the egg wash. Bake for 15-20 minutes, or until golden. Remove from the oven, and let cool briefly before serving. These are incredible when served warm. 

Note: These rolls don't stay fresh for terribly long, so plan on making them when they can be consumed within 48 hours. If you find yourself with stale leftovers, don't despair: they make an awesome bread pudding, or excellent french toast. 

What are your thoughts on rolls versus sliced bread? 

Small Batch Pumpkin Whoopie Pies

Hey, what did you do last Friday night? Don't be too jealous, but I went to a party where I was the youngest guest by about 25 years. Yup: my parents have an annual Halloween party, and I invited myself. I dressed as a donut, and I made whoopie pies. 

Not just any whoopie pies, though. The BAKED whoopie pie. I adapted the recipe only slightly from the cutest bakers in Brooklyn (and beyond). The one major change I made is that I halved their recipe. I knew I didn't need too many, and I only had one can of pumpkin puree. I think maybe mine ended up a little denser than the original but guess what still delicious. 

Oh, I also added some maple and messed with the frosting. You'll love it. It makes them a little more interesting, I think! 

The results were stunning (in flavor; my decoration might not be pinterest-worthy but they made me smile). If you need a tasty lil pumpkin recipe that you can put together in under an hour, this is the recipe for you! 

Pumpkin whoopie pies 

Makes about 12 sandwiches 

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3 teaspoons pumpkin pie spice 
• 1 cup brown sugar, packed 
• 1 stick (1/2 cup) butter, melted and cooled 
• 1 can (15 ounces) pumpkin puree (plain) 
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

For the filling 

• 1 brick cream cheese 
• 1 stick butter 
• 1 tablespoon maple syrup 
• 1 teaspoon pumpkin pie spice 
• pinch salt 
• 2-3 cups confectioners' sugar 

Preheat oven to 350.

Mix all those dry ingredients together in a bowl and set aside. 

Combine the butter, sugar, pumpkin puree, egg, and vanilla. Add the wet ingredients and stir to combine only long enough to reduce lumps (a few minutes by hand, or decidedly briefly in a stand mixer (less than 2 min for sure). 

Dollop heaping tablespoon-fuls of the dough on baking sheets lined with parchment paper. Bake for 10-12 minutes, or until springy to the touch (looking for browning can be tough given the pumpkin shade of the cookie bookends). Remove and let cool briefly before placing on a wire rack to cool completely. 

Meanwhile, make the frosting. Cream together all of the ingredients except for the sugar. Once nice and smooth (ZERO LUMPS OF CREAM CHEESE YO) add the sugar in, starting with 2 cups and stirring to combine on low speed (this helps reduce the possibility of a sugar snowstorm) then raise to high speed to whip it a little. Add the rest of the sugar cup by cup, mixing and scraping the sides of the bowl as needed, until the frosting has your desired consistency. 

Pair up similarly sized cookies. Give the bottom of one a nice dollop of frosting then sandwich with a second cookie. 

OH! If you want to do the faces like I did, use mini marshmallows for the eyes (I squished em between my fingers) and adhered them to the cookie with a dollop of frosting. Another dollop of frosting was used to affix the chocolate chip eyes and the punkins on top of the cookies. 

Enjoy! 

Happy Halloween! 

Vegan Coconut Oil Based Buttercream

If you've ever tried making coconut oil buttercream, then you know that it's possible...but tricky. When I posted a recipe on Craftsy, about half of the people loved it and the rest hated it. It's not necessarily the recipe: it's the coconut oil. Coconut oil is tricky to work with in baking. And it's hard to explain to people how you really just need to be sensitive to its finicky needs. You need to be a coconut oil whisperer to attain great results.

When it comes to reliably making vegan buttercream without being a coconut oil whisperer, however, I've found a worthy ally in making a coconut-based buttercream that won't dribble and melt on you. Ironically, the product is called MELT. Ha! 

BTW I Should say, this is not a sponsored post. I bought the coconut oil spread and have no contact with the company at this point (though if they see this and want me to develop recipes for them, I'm not opposed of course!). 

I was curious about whether or not this vegan coconut oil spread could be used to make a buttercream, so I gave it a try. And guess what, buddies? It works brilliantly.

This coconut oil spread contains (pasted from their website): virgin coconut oil – a stable, saturated fat, and a rich fruit-based source of medium chain fatty acids (MCFAs) – smoothly blended with flaxseed, hi-oleic sunflower, palm fruit and canola oils.

You use the coconut oil spread just as you would butter, and texture-wise, the results are quite comparable. It even pipes well.

I will say that this buttercream is a little bit more sensitive to heat than a traditional buttercream, but not in a crazy way. I would just advise that you keep your cake or cupcakes in the fridge until ready to serve.

I also love the flavor of this coconut oil spread-based buttercream. I'm a coconut lover, so I love the subtle coconut flavor that this buttercream had. I wouldn't say it's totally coconut flavored, but it does have a little something that differentiates it from a traditional buttercream. (YUP, I am using my WORDS here). 

Verdict? UNICORN APPROVED! 

Care to give it a try? Here's what I did. 

Coconut oil-based buttercream

Enough for a batch of 18-24 cupcakes or one 2-layer 8 or 9-inch cake

• 1 cup (8 ounces) MELT 
• 6 to 8 cups confectioners' sugar
• 2 teaspoons vanilla extract
• Pinch salt (I believe MELT includes a little salt, but I added more. Taste before deciding if you want salt!)

1. In the bowl of a stand mixer, cream the MELT until creamy and smooth, about 1-2 minutes (less time than butter)
2. Add 4 cups of the sugar and then the vanilla and salt.
3. On the medium speed of an electric mixer, beat until smooth and creamy, 3 to 5 minutes.
4. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the frosting is thick enough to be of good spreading consistency. You may not add all of the sugar. If needed, thin with a little bit of soy, coconut, or whatever type of milk you like (if you're not vegan you can totally use dairy milk too). I didn't put it in the ingredients though because I didn't need it. 
5. If desired, add a few drops of food coloring and mix thoroughly til it's a desired shade. Use right away to frost your cake or cupcakes. 

Have you ever made a coconut oil-based buttercream? 

2 Ingredient Pumpkin Pancakes

You know those 2-ingredient banana pancakes that have been making the rounds on the internet? Well, recently I found myself wondering if the same concept would work with pumpkin, too. In a nutshell: let's fall-ify this business!

I won't leave you hanging for an answer: yup, it works. 

Basically, the way I figured out how to make these pancakes went like so. I looked at the recipe for 2 ingredient banana pancakes, which basically relies on a ratio of one egg per banana. Then, I figured out the volume of a mashed banana (about 1/2 cup for a medium-large one). From there, I revised the recipe to include about the same ratio of pumpkin puree (1/2 cup per 1 egg). 

Seriously, all you have to do is mix some pumpkin and an egg together, then pour spoonfuls of it onto a skillet and cook. The one thing you'll have to be careful about is flipping, because these non-gluten-containing pancakes (whether banana or pumpkin) are delicate and require a bit of finesse to flip without things getting messy. Just stick with it, you'll get the hang of it. 

OK, so technically I lied: for the best results, you'll need to add a few more ingredients.

After all, pumpkin and egg all by itself is kind of bland (though, as a positive note, the plain pancakes make great dog treats!). 

So, how do you wanna jazz up these pancakes to make them tasty? You can choose your own adventure, but here are a few ideas: 

1. Salt. If you like a fairly simple pancake, just add a little salt. 

2. Cheese: if you prefer savory, add some grated cheddar, parmesan, or other sharp-tasting cheese to your pancakes. Delicious! 

3. Pumpkin spice: yup, the mixture that people love to hate. Stir in a little sugar and pumpkin spice and you'll make these pancakes extra nice. 

4. Garnish. I found that making these pancakes fairly plain (with just salt) and then serving with sour cream made for a really nice and simple AM meal. 

OK, now that you're inspired and have ideas, let's go on to the process of making them. It's a short but sweet recipe! 

2 Ingredient Pumpkin Pancakes 

Recipe can be doubled, tripled, etc.

• 1 egg
• 1/2 cup plain pumpkin puree 
• flavorings of your choice

Procedure

1. Whisk together the egg and pumpkin puree until smooth.
2. Heat a skillet with a little oil or butter. Medium heat please.
3. Pour the batter onto the hot skillet a few spoonfuls at a time (I use a tablespoon measure). Leave room around each one so that you can flip easily.
4. Cook on the first side until the sides of the pancake seem to be jumping a little bit, like it's asking to be flipped. Give the pancake what it wants! GENTLY flip, and cook the second side to match the first. 
5. Transfer to plates and serve immediately. Enjoy! 

Have you tried 2-ingredient pancakes? 

Pumpkin Beijinhos de Coco

Have I EVER got an international delight for you, sweeties. 

In the one corner, we have pumpkin spice. Do you think it's ultra nice? Or are you one of the pumpkin spice haters? I had an interesting conversation thread on the subject on my facebook page a little while back. Personally, I'm somewhere in the middle. I can get down with pumpkin spice on occasion, but I feel that the ubiquity of it has bred a lot of really crappy specimens of sweets that give the flavor a bad name. Or, to give examples: pumpkin whoopie pies from BAKED = YES. Pumpkin spice latte from a machine in 7-11 that does not actually contain pumpkin? NO. 

In the second corner, we have beijinhos de coco. These are a Brazilian confection. It translates as "little coconut kisses". I mean, you can probably already see why I love them because isn't that the cutest name? But in addition to an adorable name, they're delicious. As many Brazilian treats do, they feature sweetened condensed milk, which equals Delicious Results almost always. They're a simple confection, rich in coconut and sweet milk; kind of like a cousin to brigadeiros, which are a way different flavor experience but pretty similar in terms of construction, just different components. 

So for this recipe, I've combined these two flavor sensations to make an adorable fall-flavored treat: pumpkin beijinhos de coco. I really don't know why pumpkin and coconut aren't more of a thing: they taste great together. Pumpkin has that nice earthiness, and coconut is rich and sweet. Great combo! Spice makes 'em extra nice, and sweetened condensed milk makes them incredibly addictive.

Disclosure: Eagle Brand sent me a free coupon for the sweetened condensed milk I used in this post. I was happy to receive it because I have always enjoyed their sweetened condensed milk, and not paying for it is cool with me. Other than that I was not compensated and the recipe is my own. 

Pumpkin beijinhos de coco

• 1 can (14 ounces) sweetened condensed milk - I used Eagle brand 
• 1/2 cup pumpkin puree
• pinch salt
• Spices to taste
• 3 cups coconut flakes 
• To coat: 1-2 more cups coconut flakes, plus another pinch of salt 

Combine the sweetened condensed milk and pumpkin puree in a medium, heavy bottomed saucepan. Add a pinch of salt; I add a pretty GENEROUS pinch of salt (at least a little is NECESSARY).

If you're into the whole pumpkin spice thing, add some spices. I added a good shake of apple pie spice because it's quite similar to pumpkin pie spice, actually. Give a stir to combine then add 3 cups of coconut flakes and stir again.

Heat over medium-low heat for about 10 minutes. Stir pretty frequently, unless you relish the idea of burnt bits in your confections and scorched bottoms on your pan. I'll tell you the truth though, I always end up with a few scorched bits because I always get distracted and walk away for about 10 seconds too long. #truth 

Anyway, back to your recipe. What you're looking for with the 10 minutes of cooking is for the mixture to thicken and to reduce some of the moisture, so that they can roll into nice little candies later. So go ahead and set your timer for 10 minutes, but really, be looking for the mixture to become more solid, almost like the texture of a thick German chocolate cake coconut frosting. 

Remove from heat, and let cool to warm room temperature. You want it still warm so that it's pliable, but not so hot that it burns your hands. 

Meanwhile, combine the remaining coconut flakes with a pinch of salt (WE ALWAYS NEED MORE SALT) and give it a mix to fluff it up and remove clumps. 

Using slightly wet hands (to keep from sticking), form small handfuls of the pumpkin mixture into balls. Then, roll them in the coconut flakes to coat. Place on a sheet lined with parchment paper. Keep on rolling until you've used it all (I got about 20 good sized ones). Place in the fridge so that they can set. The pumpkin will keep them from getting as firm as traditional plain coconut kisses, so I suggest keeping them in the fridge until ready to serve for the best texture. 

Lasagna Chips

Lasagna chips, you guys. Yes, they're exactly what they look like: dippin' chips made from lasagna noodles.

Allow me to expand on their story.

I was recently assigned to write an article for Craftsy about uses for lasagna noodles that are not, well, making lasagna. I put it out there on social media that I was looking for ideas and I got plenty of good ones. Between that and looking around online, I was able to generate quite a few clever ideas. 

But absolutely the best one? Lasagna chips.

The idea is simple: cook your lasagna noodles, cut into pieces, fry, and add a little salt. Serve with marinara sauce. SNACK SERVED. 

They taste awesome. I mean, don't most things when fried? The noodles take on a crispy edge which is delectable with salt, and heaven-sent when dipped in some sauce and put in your mouth. (As you can see I am really using my words today) 

Give these a try, call me a genius all you like, and enjoy! 

Lasagna Chips 

• Cooked lasagna noodles (as many as you'd like; each noodle will yield 6ish chips) 
• enough oil to fill a pan about 1/4 inch deep (I used Olitalia Trenta +30 Olive Oil)
• salt 
• tomato sauce (I used homemade pomodoro sauce) 

If your lasagna noodles are slightly wet, pat them dry. Cut into either squares or triangles. 

Heat the oil in your pan over medium-high heat. When it starts to shimmer, add the chips a few at a time.

Cook til golden on the first side, flip, and repeat on the second side.

Remove using tongs or a slotted spoon; transfer to a wire rack atop paper towels to cool. Sprinkle with salt. 

Repeat with the remaining chips. Serve with tomato sauce, or if you're really into trying something creative, why not make a lasagna chip nacho plate? 

Disclosure: I received the Olitalia Trenta +30 Olive Oil I used for frying these lasagna chips as a complimentary gift from the company. They did not pay me for this feature but I was given the olive oil for free. I was very happy with the results! 

Have you ever made something unusual with lasagna?

An Incredible Chocolate Cake

As Audrey Hepburn once said in an interview, “Let's face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” This is exactly the type of cake Audrey might adore!

As chocolate cakes go, this is a Very Good One. The cake itself is light and springy in texture, but is saturated in flavor, made using a melange of dark coffee, dark cocoa, and buttermilk. But let's be honest: it's really the frosting that makes it shine. First, the cake is topped with a thick ganache made with 85% cacao chocolate, butter, and cream, which are whipped together to a creamy, luxuriant consistency. Once spread all over top and sides of the cake, the whole thing is drizzled with white then dark chocolate for a contrasting, pretty finish. 

By the way, this reminds me that I had a robust conversation about milk with cake on my facebook page the other day. So, my family thinks I'm nuts because I simply MUST have milk with a slice of cake; I think it's totally natural. What do you think? Weigh in on the comments here or on the facebook post! 

Meantime, here's the recipe :-) 

Dark chocolate layer cake

Prep time: 30 minutes

Cook time: 50 minutes plus cooling times

For the cake

• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 3/4 cups all purpose flour
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong, brewed black coffee
• ½ cup olive oil or vegetable oil
• 1 teaspoon vanilla extract

For the fudge frosting

• 3 bars (3.5 ounces each) 85% Cacao Extra Dark Chocolate, coarsely chopped
• 1 ½ cups heavy cream
• 1 stick (½ cup) unsalted butter
• 1 teaspoon vanilla extract
• pinch salt

For the topping

• 1 bar (3.5 ounces) white chocolate, melted
• 4 squares 85% Cacao Extra Dark Chocolate, melted

Position a rack in the middle position of your oven. Preheat the oven to 350 degrees F. Grease the bottoms and sides of two 9-inch round baking pans, and line the bottoms of the pans with rounds of parchment paper.

Sift the sugar, flour, cocoa, baking soda, baking powder, and salt together into the bowl of a stand mixer. Don’t use the electric mixer function yet, though.

In a separate large bowl, briefly mix together the eggs, buttermilk, coffee, oil, and vanilla extract, just to break up the eggs and combine. Pour this wet mixture into the bowl of dry ingredients. Using a paddle attachment, mix the ingredients until totally combined and lump-free, 2-3 minutes on medium-high speed. Pause to scrape the sides of the bowl with a rubber spatula as needed.

Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a cake tester inserted in the center of the cakes comes out mostly clean.

Once the pans are out of the oven, immediately run a sharp knife around the perimeter of the pans, to loosen the edges. Let the cake cool in the pan for a few minutes, then invert on to wire racks to cool completely.

Make the frosting. Place the chopped chocolate in a large, heatproof bowl.

In a medium saucepan, combine the heavy cream, butter, vanilla, and salt. Heat on medium-low until the mixture comes to a simmer. Remove from heat, and pour over the chocolate. Stir until combined. The mixture will be smooth, but rather liquid. Let it sit at room temperature until it has become slightly firm to the touch, like the texture of softened butter. Vigorously mix for a few moments (either by hand or using an electric mixer) to re-mix in case the butter has separated at all, and to ensure a nice spreading consistency.

Assemble your cake: place one cake layer on a platter, and spread about ¼ of the frosting mixture on top, spreading it evenly on the surface. Stack the second layer on top, and spread the remaining frosting on the top and sides of the cake.

Place the cake in the refrigerator for about 20 minutes before proceeding, so that the frosting can slightly firm before the next step.

Melt the white chocolate, either in the top of a double boiler or in the microwave. Drizzle it on top of the cake, letting it drip over the sides a little bit.

Melt the dark chocolate, either in the top of a double boiler or in the microwave. Drizzle on top of the white chocolate in an artistic, irregular pattern.

Let the chocolate set before serving. To cut this cake, run a knife under hot water, dry thoroughly, and then slice. This will ensure that the chocolate topping slices cleanly.

Store this cake, well wrapped, at room temperature for up to 3 days.

Would you drink milk with this cake?

Olive Oil Stout Cake with Chocolate Ganache Frosting

How do you feel about stout beer? Personally I'm so so on it for drinking, but as a cake ingredient, I consider it second to none.

The fact is that stout beer LOVES chocolate, and they work well together in cake and ganache, both of which this recipe features. But wait, there's more.

This standout flourless chocolate cake contains not one but two unexpected ingredients. The first is stout beer, which is slowly simmered with sugar until it reduces into a thickened, slightly caramelized liquid, which imparts a caramelly, malty, rich flavor to the cake without being too boozy. The second is olive oil, which adds a wonderful sweet and nutty flavor to the cake, complementing the unique flavor of the beer reduction.  

Both of the secret ingredients act in tandem to bring out the flavor of the cake’s not-so-secret ingredient: plenty of 70 percent bittersweet chocolate, which is used both in the batter and in the smooth ganache topping. Garnished with toasted pecan halves, the overall flavor of the cake is fascinatingly complex, with tones of caramel, smoke, cocoa, nut, and an almost fruit-like sweet aftertaste. 

Olive Oil Stout Cake with Chocolate Ganache Frosting 

Yield: one 9-inch cake  

Prep time: 40 minutes  

Cook time: 50 minutes, plus cooling  

For the cake 

• 1 (12-ounce) bottle stout beer 
• ½ cup light brown sugar, packed 
• ¼ teaspoon salt  
• ½ cup plus 1 tablespoon extra virgin olive oil
• 4 bars (3.5 ounces each) 70% Cacao Bittersweet Chocolate, coarsely chopped 
• 6 eggs, at room temperature 

For the topping 

• 1 bar (3.5 ounces) 70% Cacao Bittersweet Chocolate, coarsely chopped 
• ½ cup whipping cream  
• ¾ cup toasted pecan halves, for garnish 

1. Position two racks in the middle of your oven. Preheat the oven to 350 degrees F. Generously grease a 9-inch springform pan, and line the bottom with parchment paper. If you have any doubts at all about how airtight your springform pan is, line the outside of the pan with several layers of tightly wrapped foil. 
2. In a medium saucepan, combine the beer and light brown sugar. Heat on medium-high heat until the mixture comes to a low boil; reduce heat to a simmer. Let the mixture simmer until it has reduced to about 8 ounces worth of liquid, about 20 minutes.  
3. Remove from heat, and stir in the salt. Set the mixture to the side for the moment.  
4. In a large, heatproof bowl set atop a saucepan of simmering water, melt together the olive oil and the chocolate over medium-low heat. Once melted, remove the bowl from the saucepan and transfer to a work surface. Pour the beer mixture into the melted chocolate mixture, stirring to combine.  
5. Whisk in the eggs, one at a time, making sure that there are no streaks of yolk in the mixture before adding the next.  
6. Pour the mixture into your prepared pan.  
7. Fill a large roasting pan half full of water. Place this pan on the lower oven rack; place the cake on the upper rack. 
8. Bake for 45-50 minutes, or until the cake has just the slightest jiggle in the middle. Remove from the oven, and let cool completely (don’t forget to remove the pan of water, too). 
9. Run a knife along the edges of the pan to loosen the cake before removing the springform sides.  
10. Make the ganache. Place the chopped chocolate in a large, heatproof bowl. 
11. Pour the whipping cream into a medium saucepan; keep the rest in the refrigerator. Heat over medium heat until the mixture reaches a simmer. Remove from heat, and pour over the chocolate. Stir until creamy and combined. Let cool slightly, and then spread over the cake, letting the chocolate drip over the sides just a little.  

12. Garnish the top of the cake with the toasted pecans. Keep leftovers, well wrapped, in the refrigerator for up to 3 days, but serve the cake at room temperature. 

Have you ever baked with beer?

Baci Blondies

Do blondes have more fun? In the case of brownies, the answer might just be yes.

Don't believe it? Just try this recipe for blonde brownies (AKA "blondies”). Starting with a fairly classic blondie recipe, near the end of the mixing, a decadent treat is folded in: an entire chopped Baci bar, chopped coarsely and studding the batter with dark chocolate, hazelnut chocolate cream, and chopped hazelnuts. Yes, they are as incredible as they sound. 

Garnished with sliced Baci classic right before baking, these blondies are lovely to behold, and with the caramel undertones of the chewy brown sugar-rich blondies working deliciously to complement the classic Baci flavor, they offer a flavor sensation unlike any bar cookie you’ve ever tasted.  

Prep time: 10 minutes 

Cook time: 30-35 minutes 

Yield: 12 blondies

• 1 1/2 cups flour 
• 1/2 teaspoon salt 
• 3/4 cup (1 1/2 sticks) butter, softened 
• 1 1/3 cups packed light brown sugar 
• 2 eggs 
• 1 1/2 teaspoons vanilla extract 
• 5 ounces dark or milk chocolate, cut into pieces
• 6 Baci Classic Dark, cut in half  

1. Preheat the oven to 350°F. Generously grease the bottom and sides of a 9-inch baking sheet. Line the bottom of the pan with parchment paper, then grease the paper. 
2. In a medium bowl, sift together the flour and salt. Set to the side. 
3. In the bowl of a stand mixer, cream the butter and brown sugar until fluffy (2-3 minutes on medium speed). Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.  
4. Remove the bowl from the mixer, and stir the flour mixture in by hand. Fold in the chopped chocolate, stirring until it is evenly distributed. 
5. Spread the thick mixture in your prepared pan. Press the Baci halves, cut side facing up, into the top of the mixture, either in rows or free-form. Bake for 30-35 minutes, rotating the pan at the 15 minute mark, or until golden and just set in the center. Let the blondies cool in the pan, set on a wire rack, until room temperature. Slice into bars to serve.  

Chocolate Chip Cookie Cake Pie

In case you hadn't heard the word, CakeSpy is 10 years old. As such, I've been revisiting some of my all time favorite recipes. Today? COOKIE CAKE PIE.

OK, so the Cookie Cake Pie I made in 2009 really kind of went viral, you guys. It was featured all over the interwebz and believe it or not, it even has its own Wikipedia entry (yes, proud moment). 

I mean, it was a brilliant idea. The basic premise was "cookies? cake? pie? why decide?". Genius might not be quite the right word, but it's the first one that comes to mind.

I decided the other day it was about time that I make it again. I didn't refer back to the old recipe, but instead just kind of winged it and kept it simple, with a construction punctuated with plenty of chocolate chips. It tasted just as good as I remembered.

The nice thing about this recipe is that you can make it using whatever components you like. Use your favorite pie crust, cookie dough, cake batter, and frosting. It can all be store bought or homemade. The bake time can vary but just keep an eye on the thing and you'll be fine.

Give this baby a try, if you never have! It's a little naughty, incredibly high carb, and intensely delicious. 

COOKIE CAKE PIE

Makes 1 pie

• 1 unbaked pie crust
• Cookie dough 
• 1 box cake mix, batter mixed to package specifications 
• A big ol batch of frosting (I used a can of Funfetti Frosting, but sadly I had poached the sprinkles from it so I had to use edible glitter to garnish)

Start by preheating the oven. I preheated to 350, because that's just always a good moderate place to start.

Place your cookie dough in the pie crust. Me, I happened to have about 10 portions of this "egg free" cookie dough so I just plopped them right in the crust. There were two types, whole wheat and all purpose flour cookie dough, I figured a little extra health couldn't hurt, right? 

On top of the cookie dough, pour a big ole bunch of the cake batter. Me, I used vanilla cake batter but stirred in a handful of chocolate chips to help it match the cookie dough. Now, this is important: you probably will not need the entire batch of batter, particularly depending on how full the crust is after the cookie dough. Basically, don't overfill. You can use that extra to bake some cupcakes or make pancakes, you know? 

Put your pie unit into the oven. Bake until golden on top and a toothpick inserted in the center comes out clean. For me, this took about 30 minutes, but depending on the type of cake batter and cookie dough you use, plus your oven, this could vary. Use your senses. 

Remove from the oven, let cool, then frost (generously). Garnish with sprinkles, edible glitter, whatever feels great to you. 

Serve in big fat slices. Thank your lucky stars that you've tasted this and can die happy now.

What kind of cookie cake pie flavor combo would you like to make?

Naturally Sweet Banana Muffins (No Added Sugar)

It has happened, you guys. I baked something without sugar.  Don't worry, I haven't gone paleo or "healthy" on you or anything. It just sort of happened.

I found a recipe for no-sugar added banana muffins online, and I got curious about the concept, so I decided to try it. In my mind, it was less about making muffins without sugar and more about making little banana bread rolls that let the natural sweetness of the bananas shine through.

I love cake for breakfast, but I can't eat it all that often because my brain feels foggy mid-morning (sad but true). Don't get me wrong, I still love to do it as a treat on occasion (particularly the day after my birthday!).

This recipe, however, offers a good solution for when I need to use my brain but want something more interesting than plain toast.

Just for the record, I'm not even calling these dessert. I'm not in any way or form saying that you should substitute these for dessert. They're more like bread; I found them very pleasant for breakfast, particularly with a little bit of peanut butter on top. 

If you feel like making a nice little batch of these and enjoying them for breakfast all week long, join me! They're tasty and perfect for topping with all sorts of tasty stuff as you would toast. 

Banana muffins with no sugar added

Makes 12 muffins

• 4 large ripe bananas
• 1/4 cup oil (I used coconut oil) or melted butter
• 1 large egg, room temperature
• 1 teaspoon vanilla
• 1 teaspoon pumpkin pie spice (can just use cinnamon, too)
• 1 ½ cups whole wheat flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Preheat your oven to 350 degrees F. Generously grease or place muffin/cupcake liners in a 12 cup muffin pan.

Using clean hands, mash the bananas in a large bowl. Add the oil/butter, egg, vanilla, and spice (I add the spice now because I feel like it infuses better this way). Give it a stir with a wooden spoon to combine.

In a separate bowl, sift together the dry ingredients. Add them to the wet mixture and stir only until evenly moistened. It’s gonna be somewhat lumpy.

Divide the batter evenly between the muffin tin.

Bake in your preheated oven for 14-20 minutes (big range here because my oven runs very hot so it was on the low end), or until golden and a toothpick inserted inside comes out pretty clean. Remove from the oven, let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Do you like banana baked goods?