Peanut Butter and Julie

Sour Cherry Lattice Pie Bars

I'm just as guilty as any other avid baker/cook when it comes to an overabundance of kitchen supplies.  It has gotten to the point where I simply cannot cram any more pots/pans/mini appliances that I don't really use/baking dishes into my cabinets.  Trust me, I have tried to re-stack or rearrange the whole lot in every way possible.  Nothing new is taking up residency in those cabinets unless something gets the boot in its place.

 

 

The same applies for my utensil drawers.  To put it mildly, they are a cluttered mess.  Despite this, I still seem to instinctively know where my grapefruit cutter is whenever I need it --

Wait a minute.  Why do I even have a grapefruit cutter?  I never eat grapefruit.  Neither does Eric.

Clearly, I have a problem.  It's time to put a stop to my habit of mass collecting kitchen utensils that are only good for one rare purpose.  I'm looking at you, Mr. Corn Kernel Remover.

With this in mind, it probably wasn't the ideal time for me to bring home several pound of cherries with the intention to bake a pie.  I don't own a cherry pitter.  Damn.

 

 

Folks, I've said it before, and I'll say it again:  Google is a beautiful thing.  My cherry splatter-free t-shirt and unstained hands are proof.  After googling "ways to pit cherries without a cherry pitter," I learned a very cool and creative technique, which I will now pass on to you (you're welcome.)

(The only downside to this technique is that it required me to empty out one of Eric's bottles of Sam Adams lager.  Sorry Eric, I might have forgotten to mention that to you.)

 

Anyhow, here it is:

1. Stem cherries

2. Hold a cherry in place over the top of the empty beer bottle

3. Using the pointy end of a chopstick or a skewer, push the pit through the cherry and into the bottom of the beer bottle.  No clean up required!

4. Repeat with other cherries. Easy peasy.

Highly technical, I know, but I am convinced that you can handle it. 

Oh, and somewhere along the way, the intended cherry pie turned into cherry pie bars.  Po-tay-to, po-tah-to.  Enjoy.

Here are my extra tips for making this sweet and summery treat:

• Need some help with your lattice-work?  Here is a little how-to tutorial, compliments of All Recipes.
• If you don't want to make bars, this recipe can be turned into a deep dish traditional pie, you might end up with a little bit of extra dough, but the filling amount should still be the same.
• You may use frozen cherries for this recipe.  Just be sure to thaw and drain them before mixing with the other ingredients.  Otherwise, you will likely have a soggy dessert!
• If you don't have turbinado sugar, then use regular granulated sugar or sanding sugar.
• Cover the bars loosely with foil if they start to overbrown during the baking process (this shouldn't happen, but ovens can be temperamental!) 

Sour Cherry Lattice Pie Bars

Printable Recipe

Serves 8-10

Ingredients:

For the Crusts

2 1/2 cups flour, plus more for dusting

2 teaspoons sugar

1 teaspoon salt

Zest of 1 small orange or lemon (optional -- I just love zest!)

1/2 pound (2 sticks) cold unsalted butter, cubed

6-8 tablespoons ice water

For the Filling

5 cups fresh cherries, stems removed and pitted

1 cup sugar

1/3 cup cornstarch

1 tablespoon fresh lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

Heavy cream

Turbinado sugar

Prepare the dough:  Combine the flour, sugar, salt, and optional zest in the work bowl of a food processor; pulse to combine.  Scatter the butter cubes over the flour mixture and pulse an additional 8-10 times, until the butter pieces are the size of small peas.

Transfer the mixture to a medium bowl, and sprinkle it with 1/4 cup of the ice water.  Mix the dough with a rubber spatula, adding 1 tablespoon of water at a time until the dough starts to come together in large clumps.  Transfer the dough to a very lightly floured work surface and knead it together with your hands, gathering it into a large ball.

Divide the dough into two pieces, one slightly larger than the other, and flatten each into a disk.  Wrap the disks in plastic wrap and chill for at least 1 hour.

Preheat the oven to 375F degrees.  Line a 9X9-inch square baking pan with foil, allowing for a 1-inch overhang. On a lightly floured surface, roll the larger piece of dough to a 12X12-inch square (it doesn't need to be perfect!), and carefully transfer it to the pan, pressing to fit into the corners.  Chill the dough while assembling the filling.

In a large bowl, combine the cherries, sugar, cornstarch, lemon juice, cinnamon, and salt, tossing well to combine.  Pour the mixture into the bottom crust, spreading evenly.

Roll out the smaller piece of dough on a lightly floured surface to a 10-inch square.  Using a paring knife or a pastry cutter, cut the dough into 3/4-inch strips.  Arrange the strips, lattice-style, on top of the cherry filling, pressing into the sides of the bottom crust to seal.

Brush the top of the crust with the cream.  Sprinkle with the turbinado sugar.

Bake for 50-60 minutes, until the crust is a lovely golden brown, and the filling is bubbling.  Transfer the pan to a wire rack to cool completely before cutting and serving with a scoop of vanilla bean ice cream.

Coconut Key Lime Pound Cake

 

Let's discuss pound cake, shall we?

I have a love/hate relationship with pound cake.  The love part?  Well, that should be fairly obvious.  I mean, it's pound cake, and if successfully prepared, pound cake is not too hard to love.

The hate part stems from the myriad of mishaps that inevitably occur when trying to create the recipe for a perfect pound cake.  I have had more than my fair share of these.

 

 

But what, you may ask, constitutes a "perfect pound cake?"

No doubt that the answer varies from baker to baker.  Purists may insist that the recipe is not truly a pound cake if it strays from the traditional formula: 1 pound each of butter, sugar, flour, and eggs, possibly flavored with vanilla or brandy. 

But if we're being technical here, shouldn't this actually be called a four-pound cake? 

This baking powder and milk-free version tends to yield very dense golden brown loaves with a fine crumb.  Some say that they are too dense, or too dry (I fall into this category.) So, we bakers and bloggers do what we do best: We take a basic recipe and we change it around to make it our own unique creation.

There are countless credible recipes for pound cake in cookbooks and on the Internet these days.  Some use cake flour.  Some use bread flour.  Some add sour cream for moisture.  Some add whole milk or buttermilk.  Some separate the egg whites from the egg yolks.  Some incorporate fava bean puree into the batter (not really, just seeing if you are paying attention.)

 

 

Anyhow, my point is that there is no one right recipe for the perfect pound cake.  You really just need to play around with options until you find the mix that makes you happy.  Through trial and error, these are the things that made me happy:

1. Baking temperature:  I found that my perfect baking temperature for pound cake was 325F degrees.  At 350F, the loaves would become much too dark on top by the time that the insides were fully baked.  I ended up having to cover them with foil during the last 10 minutes.

2. Additional dairy:  My most successfully moist loaves had some sort of dairy added to them, about 1/2 cup per loaf.  I didn't find a noticeable difference if I used whole milk vs. buttermilk vs. sour cream, so I usually use what I have on hand, which is usually whole milk.

3.  Leavening:  1/2 teaspoon of baking powder per loaf wasn't enough.  The tops of the loaves were flat, which is a HUGE pet peeve of mine when it comes to pound cake.  How on earth is the glaze supposed to ooze over the sides if the top is flat???  I like a nice dome on my pound cakes.  So, 1 teaspoon it was. 

4.  Extras:  I'm a big fan of glazes and syrups on cakes.  The glazes just look pretty, and the syrups allow that extra punch of flavor to soak into the tops of the loaves.  I also like to stir things into the batter:  toasted coconut, chopped nuts, zest, etc.  It's always nice to add a little texture, right?

 

 

So, this recipe is where I am right now in my quest for perfect pound cake.  No doubt it will be tweaked even further in the future (I just can't leave well enough alone!) Here are my extra tips for making this lip puckering-ly possibly perfect pound cake:

• The initial step of chopping the toasted coconut is not mandatory.  I just prefer to have the coconut in small enough pieces so that it doesn't interfere with the slicing.
• This cake is actually better the day after it is made, both from a flavor and slicing standpoint.  Once the glaze has set, wrap the loaf tightly in plastic wrap, and either store it at room temperature or place it in the refrigerator (my preference).
• Feel free to substitute regular limes in this recipe.  For other variations, you could also use lemons, oranges, or tangerines.
• Add toasted and chopped macadamia nuts to the batter for an additional tropical element.

Coconut Key Lime Pound Cake

Printable Recipe

Makes one 9X5 inch loaf

Ingredients:

1 cup shredded sweetened coconut, lightly toasted

1 3/4 sticks (7 ounces) butter, softened

1 1/2 cups sugar

3 large eggs

Zest of 6 key limes (about 2 regular limes)

2 tablespoons fresh key lime juice

2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup whole milk

For the lime syrup

1/4 cup sugar

1/4 cup fresh key lime juice

For the lime glaze

1 1/2 cups confectioner's sugar

2-3 tablespoons fresh key lime juice

 

Preheat the oven to 325F degrees.

Spray a 9X5X3-inch loaf pan with nonstick baking spray.  Line the bottom of the pan with parchment paper, and spray the parchment. 

Pulse the toasted coconut in the work bowl of a food processor or a mini chopped until it is finely chopped.

In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and the sugar at medium speed until very light and fluffy, 5 minutes.  Add the eggs, one at a time, beating well after each addition and stopping to scrape down the sides of the bowl as necessary.  Continue to beat the mixture after all of the eggs have been added for 3 minutes.  Beat in the lime zest and the lime juice.

In a medium bowl, whisk together the flour, baking powder, and salt.  With the mixer on low speed, add the flour mixture to the butter mixture in three additions, alternating with the milk, mixing until combined.  Mix in the toasted coconut.

Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.  Bake until the cake is golden and a toothpick inserted into the center emerges clean, 60-70 minutes.  Allow the cake to cool in the pan for 5 minutes, then carefully invert it onto a wire rack set over a baking sheet.

Prepare the syrup:  Whisk together the sugar and the lime juice in a microwave safe bowl.  Heat the mixture for 30 seconds, stirring until the sugar dissolved (heat for an additional 10-15 seconds, if necessary.)  Using a spoon or a pastry brush, pour or bush the syrup over the still warm loaf, allowing it to soak in.  Let the loaf sit for 15 minutes.

For the glaze, whisk together the confectioner's sugar and enough of the lime juice to create a thick but pourable glaze.  Pour the glaze over the pound cake, allowing it to drizzle over the sides.  Let the glaze set for at least 15 minutes before serving.

 

Blueberry Lemon Tres Leches Cupcakes with Toasted Meringue Frosting

This is why I will never be hired by tabloid news show TMZ:

 

 Believe it or not, that is a photo of reigning pop queen Rihanna.  She was staying at my hotel during a recent trip to New York, and she was on her way out to what was likely a super-glamorous star-studded affair.  In my rush to snap a photo, this was the best that I could do.

Not exactly a photo that will earn me six figures (let alone six cents) from In Touch, now is it?

How was I clued in to the fact that Ri-Ri would be making an appearance?  Take a gander outside of the hotel:

 

 Again, another stellar shot.

Paparazzi central. They were camped out for hours in hopes of catching even the smallest glimpse of the diva, and they were audibly disappointed when I, in all of my post-cross-country-flight unfabulousness, stepped out of the hotel lobby earlier that afternoon.

**Collective sigh.  Cameras lowered.  I think that someone might have even said "Oh, that's nobody."**

Right.  Like I'm going to let the opinion of someone who chronicles Lindsay Lohan's every move for a living put a damper on my day (it did sting a little.)

Fortunately, when I arrived back at the hotel, I learned that somebody out there thought that I wasn't a nobody.  At least, I was enough of a somebody to receive complimentary cupcakes and a glass carafe of ice cold whole milk from Straus Creamery.

 

 Now, if that's not the best damn hotel amenity ever, then I don't know what is.  Some occasions just call for whole milk from a glass bottle, and free cupcakes is one such occasion.  Also, I'm not sure if you are aware of this fact, but free cupcakes eaten in a hotel room do not have any calories.  True story.

 

 

I've heard rumblings here and there among the culinary community that cupcakes are on their way out.  I know that you've heard them too.

I disagree.

I mean, sure, there might be a few too many cupcakeries out there.  I don't know if one shop for every five residents is truly necessary, but if business is booming, then who am I to judge?  Just because something has become a trend does not mean that, at a certain point, elitist foodies need to declare said trend as being "out" or "over" (with the exception of cake pops -- I'm not really a fan, and I don't quite understand the draw.)

 

Cupcakes make people happy.  They are cute, portable, and unlike a cake, it's OK if you eat the whole thing.  There are limitless flavor inspirations and combinations which can be translated into a cupcake, and I love trying out new ideas.

Case in point:  Blueberry Lemon Tres Leches Cupcakes

 

Tres Leches Cake is one recipe that I have never attempted to make, but it has been on my culinary bucket list.  I thought that it would be interesting to translate the Tres Leches concept into a cupcake. But not just a plain ol' cupcake.  A blueberry lemon cupcake (I'm still trying to use up all of those Meyer lemons from my back yard.)  Most Tres Leches Cakes have a sweetened whipped cream frosting, but I thought a toasted meringue version for the cupcakes would be even better.  Plus, I love any excuse to whip out my kitchen torch.

These cupcakes are super-moist, thanks to the sweet and creamy soaking liquid, and they are guaranteed to make any old non-Rihanna feel like a "somebody."

 

 

Here are my extra tips for making these sweet and toasty treats:

• The lemon flavor provided by the zest is not extremely tart.  If you would like more of a tart flavor, I suggest soaking the cupcakes with a lemon juice simply syrup before you soak them with the milk mixture.
• These cupcakes are best served soon after they are frosted, as meringue frosting does not hold up well for long periods of time.  You can keep the unfrosted cupcakes chilled for up to two days and frost them just before serving.
• If you don't own a kitchen torch you can serve the meringue frosting untoasted.  You could also frost the cupcakes with lightly sweetened whipped cream.

 

 

 

Blueberry Lemon Tres Leches Cupcakes with Toasted Meringue Frosting

Printable Recipe

Makes 16-18 cupcakes

Ingredients:

6 large eggs, separated

1 cup plus 2 tablespoons sugar, divided

3 tablespoons lemon zest

6 tablespoons butter, melted and cooled

1 tablespoon rum or vanilla extract

1 1/2 cups cake flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

1 1/2 cups fresh or frozen blueberries

14 ounces sweetened condensed milk

12 ounces evaporated milk

3/4 cup whole milk

For the frosting

4 large egg whites

1 cup sugar

Pinch of salt

Preheat the oven to 350F degrees.  Spray two 12-cup muffin tins with nonstick baking spray or fill them with paper liners.

In the bowl of an electic mixer fitted with the paddle attachment, beat the egg yolks with the sugar at medium speed until light and fluffy, 3 minutes.  Add the lemon zest and butter; beat for 2 minutes more.  Beat in the rum or vanilla.

In a medium bowl, whisk together the cake flour, baking powder, and salt, then add the dry ingredients to the wet ingredient, mixing until just combined.

In a clean bowl, beat the egg whites with the remaining 2 tablespoons of sugar until soft peaks form.  Fold the egg whites into the batter until thoroughly incorporated.  Carefully stir in the blueberries (try to avoid breaking them up and turning the batter blue!)

Divide the batter among the muffin cups, filling them about halfway full.  Bake for 16-18 minutes, until the cupcakes are golden brown and a toothpick inserted into the center emerges clean.

While the cupcakes are baking, whisk together the condensed milk, evaporated milk, and whole milk.

Allow the cupcakes to cool in the tins for a few minutes, then carefully transfer them to a wire rack placed over a baking sheet.  With a serrated knife, cut 1/4-1/2 inch off the top of each cupcake, so that the top is fairly flat.  Using a tablespoon, pour the milk mixture over the top of the cupcakes, one at a time, allowing the milks to soak in before adding more.  Try to get about 2-3 tablespoons per cupcake.

Place the cupcakes on a plate or in a pan, cover, and chill for at least 6 hours or overnight.

Prepare the frosting:  Combine the egg whites, sugar, and salt in a heat-proof bowl and place it over a saucepan of simmering water.  Whisk the mixture constantly until it is very warm to the touch and the sugar has dissolved.  Immediately transfer to the bowl of an electric mixer fitted with the whisk attachment, and beat at medium-high speed until the mixture has cooled and stiff peaks form.

Transfer the meringue to a piping bag fitted with a large tip, and pipe the meringue onto the chilled cupcakes.  Optional: Using a kitchen torch, toast the meringue frosting.  Serve as soon as possible!