Cake Pops

Have you ever heard of Bakerella? If not, scoot on over to her website stat! Thanks to this woman, I have been the hero of my son's daycare, my kid's friends, co-workers and my parents. Guess who else I am a big hero to with these fabulous treats? You guessed it, my own kid and that is the sweetest reward of all!

These can be a little time consuming up front but I made a lot of just the cake part of the cake pops, used the ones I needed and froze the rest. You can also refrigerate the chocolate so if you need these in a pinch, heat the chocolate, dip the frozen cake pops in from the freezer and voila, instant dessert/gift/little treat for a tired Mom.

Now, as I like to say, my skills as a baker are amateur at best and I am always trying to improve. Please do not judge me too harshly for not having the beautiful designs as the ultra-talented Bakerella. To say that I am short on time these days would be an understatement. So, I plan on attempting more elaborate cake pops at the end of the year when my half-marathons are over and I can relax and make Oscar and Big Bird's head just to bite it off! Until then, please do enjoy the simplified version in the picture. xoxo - AJ

Tres Leches Cake

There is a lovely woman who works in the accounting department in my office who makes the most delectable Tres Leches Cake. Every Cinco de Mayo, she brings in this special treat and all is right with the world. I have to admit, the first time I saw that cake looking like a wet sponge, I was a little skeptical. I asked a co-worker what was wrong with the cake and he looked at me like I was crazy. He explained to me that it was Tres Leches Cake and how it was made. Based on his vivid description of a spongy cake absorbing three types of milk, I tried a piece. I had never had anything like it and I was hooked.

So, after putting off trying to make this cake for the past few years, I finally dove in last weekend in anticipation of Cinco de Mayo. I used the Pioneer Woman’s recipe and I added a few touches that involved some liquor love and Dulce de Leche. My parents brought back Mama Lucia Café Liquor from Mexico a while back and this seemed like a perfect excuse to use it. I also picked up some Dulce de Leche at the Southport Grocery in Chicago a few weeks ago and smeared a thin layer of it on the surface of the cake before topping it with whipped cream! Ay, Dios mio! To say I was in a state of euphoric ecstasy when I took my first taste would be an understatement. Even if you don’t add the liquor or Dulce de Leche, you will not be disappointed. Go forth, bake and enjoy! AJ

Recipe adapted from the Pioneer Woman Cooks

Ingredients:

1 cup all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon Kosher salt
5 eggs
1 cup sugar, divided
1 teaspoon vanilla
1/4 cup Mama Lucia Cafe Liquor
1/3 cup milk
1 can evaporated milk
1 can sweetened, condensed milk
1/4 cup heavy Cream
Dulce de Leche

Icing:
1 pint heavy cream, for whipping
1 teaspoon vanilla extract
3 tablespoon sugar

Method:

Preheat oven to 350 degrees. Spray a 9 x 13 inch pan liberally until coated.

Combine flour, baking powder, and salt in a large bowl. Separate eggs.

Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. Stir in milk, vanilla and cafe liquor. Pour egg yolk mixture over the flour mixture and stir very gently until combined.

Beat egg whites on high speed until soft peaks form. With the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

Fold egg white mixture into the batter very gently until just combined. Pour into prepared pan and spread to even out the surface.

Bake for 35 to 45 minutes or until a toothpick comes out clean. Turn cake out onto a rimmed platter and allow to cool.

Combine condensed milk, evaporated milk, and heavy cream in a small pitcher. When cake is cool, pierce the surface with a fork several times. Slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

Allow the cake to absorb the milk mixture for 30 minutes. When all of the liquid is absorbed, apply a thin layer of dulce de leche over the surface being careful not to rip the cake.

To ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar and vanilla until thick and spreadable.

Spread over the surface of the cake. Decorate cake with dulce de leche piped on.

Meyer Lemon Drop Ginger Pound Cake

So there I was corralling my child in Whole Foods when I spotted them from afar. They were all sitting there in a big pile like a mountain of orange jewels begging me to dump as many as possible into my bag. I could feel myself start to salivate as I moved closer to the citrus goodness that is the very-difficult-to-find-in-a-middle-state, Meyer Lemon. I felt like a pirate about to capture a bounty of gold after searching for it on the open sea for way too long. I had no idea what I was going to do with the lemons but I threw reason out the window and grabbed about ten of them.

I kept those gorgeous lemons sitting on my counter for about a week trying to figure out how I was going to use them while simultaneously admiring their simple beauty and the fact that I even had them in my possession. I decided to use those lemons in pound cake but I also wanted to throw in another ingredient that would give it a little bite. Enter candied ginger. The combination worked wonderfully together and the flavor truly did pop with the delectable combination of ginger and lemon intermingling with butter and sugar. If you come across Meyer lemons, rush home immediately and make this! Enjoy! AJ

Ingredients:

2 tablespoons whole milk
1 tablespoon sour cream
3 large eggs at room temperature
1 1/2 teaspoons vanilla
1 1/2 cups cake flour
3/4 cup sugar
3/4 teaspoon baking powder
1/4 teaspoon Kosher salt
13 tablespoons butter, softened
2 tablespoons finely chopped candied ginger
1/4 cup Meyer lemon juice
1 tablespoon Meyer lemon zest

Glaze:
1/3 cup Meyer lemon juice
2 cups powdered sugar
1 cup granulated sugar

Method:

Preheat the oven to 350 degrees.

Spray a 8x4 inch loaf pan with PAM.

Combine the flour, baking powder and salt in a bowl and mix with a fork. Set aside.

In a stand mixer fitted with a paddle attachment, whip the butter and sugar for a few minutes. Add the eggs, milk, sour cream and vanilla until thoroughly combined. Add the sugar, lemon juice and zest and mix until combined. Scrape down the sides of the bowl as necessary. Add the dry ingredients and mix until combined. Fold in the candied ginger.

Scrape the batter into a prepared loaf pan or 4 small loaf pans. The smaller loaf pans are what I used. Bake for 35-45 minutes or until a wooden toothpick comes out clean.

For the glaze:

While the cakes are baking, combine the granulated sugar and juice in a small pan over medium heat until it dissolves completely. Let cool and then add the powdered sugar. While the loafs are still hot, put them on a wire rack set over a sheet pan. Pour the glaze all over the load and let it sit until completely cool.

Spiced Carrot Cake with Cream Cheese Frosting

Carrot cake is one for those recipes that is fun to play around with until you find that perfect combination that makes your palate sing. Before I sat down to put together the ingredients for this recipe, I would have never fathomed using olive oil in place of the vegetable oil that is typically used in carrot cake. Then I was thinking about the New York Times Olive Oil Granola recipe I made a few months ago and thought, if it worked for that, it just might work for this. I am really glad I made that granola and thought of that for this because the results were fantastic! The oil is so flavorful and rich and it provides the perfect complement to the fruit, nuts and spices in this recipe just as it did with the granola.

To top the cake off, it has a cream cheese frosting with maple syrup and bourbon added in that really takes this cake into the big leagues. What is it about bourbon and sweets? I am constantly blown away by how well the two go together! If I had more time, I might have scraped a vanilla bean into the frosting for a little more visual interest and flavor punch. You might also consider putting a little lemon or orange zest into the frosting, rum perhaps. You can also take heavy whipping cream, whip it until light and airy and fold it in to the cream cheese frosting to give it a little more air. The possibilities are endless and so much fun to try. Have fun and enjoy!

Recipe adapted from The New Best Recipe, from the editors of Cook's Illustrated

Ingredients:

2 1/2 cups unbleached all-purpose flour
1 1/4 teaspoons baking powder
1 teaspoon soda
1 1/4 teaspoons ground cinnamon
1 tablespoon cardamom
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon Kosher salt
1 pound carrots (6 to 7 medium), peeled
1 1/2 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs
1 1/2 cups extra virgin olive oil
1 cup chopped, toasted walnuts or pecans
1 cup raisins

Cream Cheese Frosting
8 ounces cream cheese, softened but still cool
6 tablespoons butter, softened but still
1 heaping tablespoon sour cream
4 tablespoons bourbon
2 tablespoons pure maple syrup
1/2 teaspoon vanilla extract
1 1/4 cups confectioners' sugar

Method:

Pre-heat the oven to 350 degrees. Spray a 13x9-inch baking pan with nonstick cooking spray.

Whisk together the flour, baking powder, baking soda, spices, and salt in a medium bowl. Lightly mix in nuts and raisins until they are coasted and separate easily; set aside.

In a food processor, shred the carrots to the bowl with the dry ingredients and set aside. Wipe out the food processor and fit with the blade attachment. Process both sugars with the eggs until frothy and thoroughly combined, about 20 seconds. With the machine running, add the oil through the feed tube in a steady stream. Process until the mixture is light in color and well-emulsified, about 20 seconds longer. Scrape the mixture into a large bowl. Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain. Pour into the prepared pan and bake until a toothpick comes out clean, 35 to 40 minutes, rotating the pan from front to back halfway through the baking time. Cool about 2 hours on a wire rack.

For the frosting: When the cake is cool, mix the cream cheese, butter, sour cream, vanilla, maple syrup and bourbon in a mixer until combined. Scrape down the work bowl with a rubber spatula as needed. Add the confectioners' sugar and process until smooth.

Spread the frosting on the cake, cut and serve.

Spring Asparagus Tart

I used to detest asparagus. Before the age of 30, those little spears caused anxiety because growing up, my Mom boiled and served them without salt or pepper. Please do not ever do this to your own children or they, like me, will hate it for a very long time. A few years ago, my Mom redeemed herself by coming up with the idea to throw the asparagus in a bag with olive oil, salt, pepper, garlic and grill it. The results were fantastic and since then my hate for asparagus turned into unadulterated love.

So, a couple of weeks ago I was surfing my favorite blogs and I came across a recipe on Cupcakes and Cashmere for an amazing Asparagus Gruyere Tart. I am huge fan of this fashionista and cooking goddess all rolled into one and this recipe is no exception. Another note here is that I usually stay away from Martha Stewart recipes since they tend to ask for ingredients that require a special trip to a special store which especially annoys me. This tart is different. Simple, elegant and very tasty. I made a few changes to the preparation because I love that grilled, slightly burnt, garlic taste. Enjoy!

Recipe adapted from Martha Stewart website

Ingredients:

Flour, for work surface
1 sheet frozen puff pastry, thawed in refrigerator overnight
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
5 - 6 cloves of garlic, roughly chopped
Olive oil
Salt and pepper

Method:

Preheat oven to 400 degrees.

Preheat your grill to 400/500 degrees. Snap the bottoms of the asparagus off and place in a big ziplock bag with a liberal amount of olive oil, salt, pepper and the garlic. Set aside while you prepare the pastry.

On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet brushed with olive oil. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.

While the pastry is baking, place the marinated asparagus on the grill so none of it overlaps. Turn the spears once or twice while grilling. Grill about 15/20 minutes or until a black crust appears on several sides of the spears.

Remove pastry shell from oven, brush with thin layer of olive oil and sprinkle with Gruyere. Take the grilled asparagus and fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Place tart back in the oven for about ten minutes to melt the gruyere. Remove and serve immediately.

Blondies

Sinful, my darlings. Absolutely sinful. That is the word my Mother so aptly used to describe these treats and I have to agree. On a side note, I think I should get some extra props for writing this post with a little dog resting on my arms. Ever type on a laptop with a dog on your arms? Didn't think so and let me tell you, it's a special trick.

Anyway, back to the blondies. I made these after a particularly trying day in single parent land with a very willful little man testing every last ounce of patience I had in me. This is why cooking is so wonderful. I was at the end of my rope, felt myself starting to lose it and I did what any sensible yet strung out Mom would do in this situation, I took out a bowl, butter and sugar and figured out what to make.

What is the comfort treat that only tastes better with more alcohol poured into it? Blondies baby, blondies all the way. I immediately broke out the Bourbon and chocolate chips. Since I was in a rebel type of mood, I also brought out the coconut just for kicks and giggles. All into a bowl, mixed with vigor to get the stress out, hit it with the Bourbon, took a swig for myself, into the baking dish and waited rather impatiently.

If I could make a suggestion at this juncture, it would be this; when those blondies come out of the oven hot and steamy, cut yourself a piece, throw on some vanilla ice cream and top with coffee or Bourbon. Eat and listen to the angels singing. Enjoy!

Blondies

Adapted from Baking, From My Home to Yours, by Dorie Greenspan

Ingredients:
2 heaping cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
1/2 cup sugar
2 large eggs at room temperature
1 teaspoon vanilla extract
1/4 cup Bourbon
6 ounces semi-sweet chocolate chunks
1 package Heath Toffee Bits
1 cup coarsely chopped and toasted pecans
1 cup sweetened shredded coconut

Method:
Preheat oven to 325 degrees and spray PAM into a 9x13 baking dish.

Whisk together the flour, baking powder, baking soda and salt.

Beat the butter until light and smooth. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs one at a time, beating well after each addition, then beat in the vanilla and Bourbon. Reduce the mixer to low and add the dry ingredients, mixing until just incorporated. Do not overmix! Using a rubber spatula, stir in the chips, nuts, toffee and coconut. Scrape the mixture into the baking dish and smooth out as best you can.

Bake for about 50 minutes with an electric oven. If you have a gas oven, starting checking around 40 minutes and remove when a toothpick inserted into the center comes out clean and the top is a honey brown. Transfer the pan to a rack cool for about 15 minutes, cut and serve.

Garrett Popcorn

Spring is here in full force and nothing excites a Chicagoan more than being able to play outside after a long and bitterly cold winter. So, we decided to go to Navy Pier, play at the Children's Museum and walk around among the throngs of people soaking up the sunshine. The fun came to a screeching halt on that little walk when my little man spotted the Sea Dog motor boats and immediately wanted to go on a ride. Unfortunately, they would not let us on because my little guy is, well, little. Do you know what it is like to have a child dying to go on the speed boats, just to get rejected at the gate because of a height requirement? Not pretty folks, not pretty at all.

That brings us to this post on Garrett Popcorn. What to do when a four year old is losing his mind because he can't go on the speed boats? One of two things, either have a sedative on hand that would knock a horse out or go get Garrett Popcorn stat and pray that they don't have the usual horrendous line out the door to get said popcorn. Yesterday, it seems that although the Gods were hating me with that height requirement, they redeemed themselves with the very short line at the Garrett store. For those of you who have never had Garrett Popcorn, know that it is a Chicago institution and every location always has a ridiculous line around the block. So we were able to get a bag of the caramel crisp and all was right with the world.

As for the taste of Garrett Popcorn, it is highly addictive. The caramel popcorn I usually have has an artificial taste to it along the lines of what I would imagine plastic would taste like with store bought caramel strewn on it. Garrett is different. The caramel has a rich buttery quality mixed with salty undertones. Our bag also came to us warm, bonus! You really have no idea how much you are eating until you look down and all you see is a butter stained brown bag in front of you with a bunch of sweet buttery caramel encrusted fingers to lick. So go ahead and lick away with wild abandon and use that time to reminisce of days gone by when all you had to worry about was missing the motor boat and licking sweet, sticky finger tips. Enjoy!