Nectarine Peach Cupcakes with Mango Swiss Meringue Buttercream Frosting (aka Still Alive!)

It has been roughly 15 months since my last post.  If anybody is actually following this blog, I apologize for disappearing.  There are lots of reasons for not updating but they all boil down to the same idea: life happened.  My job got very busy, I moved, traveled to other countries, got a lung infection that knocked me out for 3 months, my father got meningitis, my sister had a baby, I got called for jury duty, my sister had a baby, and various other stuff.  Unfortunately the jury duty was not for anything even remotely resembling My Cousin Vinny.

When I am stressed out or low on time and/or energy, I end up baking the same set of trusted recipes over and over again.  Last month I decided that it was time to start trying new recipes again so I signed up for a cupcake potluck with the theme of "Summer Cupcakes".  This summer has been very bad in the Bay Area: for all intents and purposes, we are out of water.  There are large wildfires all over the state and the Pacific Northwest, to the point where sometimes the air looks like the smog back in LA in the 1970's.  We are supposed to get a massive El Nino this winter but I'm not putting any faith in the weather predictions.  I did not make "on fire without any water" cupcakes but I was tempted to.

My new kitchen is large but old and very run down, so there's no counter space and very little storage space.  The oven is so old and disgusting that I have to remove the battery in the smoke detector every time I turn it on since it produces enough smoke to set the stupid thing off.  I've cleaned the oven numerous times but nothing can remove the build up due to 40 years of use.  I get a real sense of accomplishment when I produce anything from this oven that looks good, tempered with some serious frustration about how gross and difficult to use it is.

Portmanteaus: Canmoneesecake and Doffins

Portmanteau recipes have become really trendy in baking circles ever since the cronut became so popular.  Ridiculously popular, really - the wikipedia article for cronuts says that people were selling them on the black market for $100.  A black market for upscale New York City bakery items.  My mind is officially boggled.

Now that I'm going to a monthly potluck (thanks, M and S!), I've got a regular schedule for experimenting.  This time I scrolled through my enormous collection of untried recipes and selected the first two that caught my eye: candied lemon cheesecake and sugar doughnut muffins (aka doffins).  I hadn't tried any portmanteau recipes before this so I figured I'd jump on the bandwagon.  Who doesn't want a sugar doughnut muffin?

I've also been making lots of cheesecakes lately.  Although I don't really like cheesecake that much, I do enjoy making cheesecakes.  It's a win-win: I make it and somebody else eats most of it.  This recipe was intriguing because it included candied lemons, which I've been wanting to try making for a while.  It also has a crust that isn't made out of graham crackers.  The question of what to use instead of graham crackers if you're outside the US has been discussed by lots of people (1, 2, 3, 4) so I figured I'd give that a try as well.

With the exception of the candied lemons, both of these recipes were very easy to make (almost).  I put together the doffin batter while the cheesecake was baking and still had time to wash the dishes.

The cheesecake had a really nice, light texture.  I'm planning to use this recipe and swap out the lemon zest for other flavors (matcha green tea, cocoa, vanilla).

The only snag was that the ingredient list for the cheesecake didn't list the amounts of the ingredients very clearly.  The crust is made with biscotti, and the recipe said "12 biscotti".  How much is 12 biscotti?  I had mini-biscotti instead of full-sized biscotti and I started off using 24 biscotti and then kept adding until there was enough crust to cover the bottom of a 9-inch springform pan.  I have fixed the recipe so that it has volume, mass, or weight measurements.

Organization! Bitter Orange and Blueberry (Blackberry) Tart

Second post in a month!  Even though I wrote the last one in February but didn't hit the "publish" button until March, it still counts!  I am an organized and responsible adult!  Right?  *crickets*

First off, the internet needs a sarcasm font.  Second, I really am trying to be organized and get new recipes written up in a timely fashion.  As strange as it sounds, being sick all of last week has been helpful for this because I've been compiling a very long list of all of the things that haven't gotten done while I've been lying in bed, awake and not hungry and on drugs.

My doctor gave me ephedrine (edit: actually pseudoephedrine) to help with the sinus infection.  Holy crap is that stuff a strong upper!  I was up all day Tuesday and part of Wednesday, about 30 hours total.  I was so completely exhausted but I could not fall asleep.  I lay in bed and watched the sun rise on Wednesday morning and couldn't figure out what was going on.  I also didn't eat for a couple of days because I just wasn't hungry even though I could feel literal hunger pains in my stomach.  And I was still pretty congested.  So I ended up with a very detailed list of everything that I needed to do as soon as I was better.

Blogging isn't very high on my priority list but to me it is symbolic of organization, probably because it isn't necessary for my life to keep functioning and therefore if I have time to blog then it means that I have finished all of the truly important items on my life to-do list.  At least, this seems to be what my subconscious thinks.  In reality, there are an infinite number of important items on my life to-do list that are breeding with each other and spawning more important items when I'm not looking.  But at least I'm blogging.  Priorities!

I've made this recipe twice, once to try it out and which I completely forgot to take pictures of, and the second time because lots of people liked the first attempt and to take some photos.  The original recipe is from Nigella but isn't on her website.  Food.com has it, complete with automatic US/metric conversion.  Unfortunately the automatic converter is literal so it doesn't convert mass to weight (maybe I should do a post on the different measurement systems...).  This means that the recipes ends up with ingredients like "0.39 pounds plain flour".  The recipe below is from the American version of How To Be A Domestic Goddess and has more useful measurements.

Although the recipe title says "blueberry" and the recipe calls for blueberries, I used blackberries.  This doesn't have anything to do with what's in season.  The first time I made this tart, I saw the recipe and thought, "orange and blueberry sounds like a great combination!", wrote down blackberries on my shopping list, bought blackberries, made the tart, made the blackberry topping, and was putting it on the tart before I realized that I was using the wrong fruit.  I liked the result enough to make it a second time.

This tart is not as sweet as most fruit tarts, so it's perfect to make if you or a friend don't like desserts that are too sweet.  If you want more sweetness, whipped cream or ice cream is a nice topping with the blackberries.

Second Time's the Charm

Edit #2: oh my god it's March.  At this point, there just isn't any excuse for how long this has taken to write up.  The good news is that I have made several other recipes since the Super Bowl potluck.  Hopefully each of those won't take a whole month to get finished.

Edit #1: This used to be a wonderfully amusing write-up of what I made for K and B's Super Bowl potluck. I saved it multiple times, got the pictures exactly the way I wanted them, and even bothered to spellcheck the post.  And then, for some unknown reason, everything except the first couple of paragraphs disappeared.

So the entire post is gone, never to return.  Instead, I will leave you with the best part of it:

That is the team with possession of the ball for the first play of the game loosing control of said ball and then everybody running crazily after it.  It set the tone for the rest of the game.

K and B had a potluck at their new place to watch the Super Bowl.  B was interested in watching because he's from Alaska and the Seattle Seahawks are the closest football team to Alaska, so he grew up rooting for them.  The rest of us were just there to have a potluck and hang out.  Luckily, the Denver Broncos played so badly that we all sat around and laughed at them for 2 hours.  It's nice to have something to bond over.

The "second time" in the title is actually a reference to the fact that I used the potluck as an excuse to fix a couple of recipes that hadn't turned out well the first time but which had promise (and to try something new, of course).  In January, I had tried making a nutella cheesecake and Nigella's gooey chocolate stack.  The cheesecake never solidified but tasted great and the chocolate stack melted but tasted great.  My course was clear: get the great tasting desserts to have the right consistency.  I also made a batch of cookies just in case things didn't work out.

Everything's New But The Recipes

The original draft of this entry had a very long and complicated explanation of what happened after I moved, but I deleted it because a) it was boring and b) it can be summed up in one sentence: my new commute is much longer than my old commute.  It really has taken me 5 months to get my work/life balance sorted out, and even that isn't really done yet.  I will be transferring to a different office that is much closer, hopefully in the spring.  (I have also been procrastinating and have not gotten myself organized, which wastes most of my free time.)

The other thing I'm missing is a potluck group.  Right now I don't bake very often because there isn't anybody to eat the results.  As I meet more people and make some new friends, I will also acquire new guinea pigs.

Because I haven't had that much time to bake, I've been falling back on old recipes that I know like the back of my hand.  I've blogged about some of them before (my mother's hallah), thought I blogged about them but apparently didn't (pavlovas), and blogged about something similar (pumkpin souffle) that I then combined with yet another recipe that I thought I had previously written about but which also doesn't have a post (sufganiyot).  I posted pictures of pavlovas and sufganiyot on facebook but never got around to making blog entries for either one.  Did I mention that I'm disorganized and procrastinate a lot?

So this post has 4 months worth of experimentation: 3 new recipes, 2 explanations of things that I haven't written about but should have, and 1 success.

The three new recipes are apple stuffed cardamom hallah, pavlova with raspberry-pomegranate topping, and pumpkin sufganiyot.  These are all adaptations of recipes that I really like, so I've posted the original recipes and the changes I made.

Moving takes weeks longer than just the actual act of moving physical things from one location to another.  Usually I spend the first two weeks unpacking things and then wandering around the apartment, vainly trying to remember where I put all of my stuff.  My apartment is from the 1950's and hasn't been updated since then except for the oven and fridge.  Things it doesn't have: lots of electrical outlets, muted color schemes, a dishwasher, or a garbage disposal.  This is the kitchen:

Lucy Ricardo would have loved this place.

Check out the bathroom:

It would be so classy if it was tiled in black and white.

I always laugh when anybody says that the 1950's were so glamorous, people knew how to dress and decorate, etc.  No.  Some of the worst color schemes ever showed up in the 1950's.  While I'm living here, I pretend that I am a time-traveling anthropologist who is studying how the natives live in their pink-and-maroon habitat.  This is a very nice apartment with the exception of the color schemes (one for every room!).

Too Much Stuff: The Moving Experience

Everybody who has moved has said this at least once during a move: why do I own so much stuff?  I'm no different, and packing to move across the country made it clear that I needed to be more organized and to get rid of quite a bit of extra stuff.  When I was unpacking, it was even more obvious that dumping things into baskets (my old method of organization) just wasn't going to work anymore.  It also became clear that I own a lot of earrings.  Lots and lots and lots of earrings.  So I decided that for my new place, I would make a new system for organizing little things like earrings and hair clips that take over when you're not looking.

I was inspired by a popular blog post on magnetic make-up boards.  Although I am way too lazy to wear makeup, it only takes a minute to put on a pair of earrings.  A magnetic board with small hooks would save space and make it easy to see all of my earrings at once.  I had to change several details to make it work, but I'm happy to say that the result is worth the work.

To make a magnetic hanging board, you need a pretty strange collection of things - but they don't cost very much.  I only owned the spray paint from a previous project and it was about $40 for everything else.  I had planned to do the entire project in one day but it ended up taking three days due to some moving shenanigans.  If you have the items you need, you could make this type of board in a day.  Paint and glue in the morning, wait for everything to dry, and assemble in the evening.

I ended up using:

• 2 picture frames (no glass needed)
• spray paint (primer and final coat)
• gold magnetic paint (optional)
• cotton fabric
• spray adhesive
• Goo Gone
• tin snips (shears)
• sheet metal
• magnets (neodymium)

Moving On: Dulce de Leche Cake

All kinds of interesting things have happened over the last few weeks.  For the purposes of this blog, the only important thing is that I'm moving at the end of the month.  Since my stuff will not be delivered until the middle of August, this post will most likely be the last one until September.  That's probably how long it would have taken me to write up another entry anyways.

I decided to try something a little bit different for my last potluck out here, something besides chocolate or fruit tarts like I normally do.  Instead of a Fourth of July themed red, white, and blue dessert, I went a little south of the border and made a dulce de leche cake.

Dulce de leche is basically a very thick caramel that is made by heating sweetened milk until the water evaporates and the sugar caramelizes.  It is usually a dark tan color, and can be flavored with vanilla, cinnamon, or other spices.  It's a standard sweetening option in South and Central America, as well as Mexico.  People put it in their coffee, on muffins, in cakes, etc.

There are a couple of different ways to make dulce de leche.  The most common is to heat up a can of sweetened condensed milk.  This recipe uses the most time-consuming way: cooking it from scratch on the stove.  I'd never tried that method before so I figured I would give it a chance.  The results were just about the same as using the "put the can in boiling water" method.

This cake also has homemade buttercream frosting.  I wrote about making buttercream frosting at home in the post about checkerboard cakes.   The motor in the base of my Cuisinart heated up the frosting as it mixed so I had to put in the refrigerator for an hour or so to solidify properly.

Between the dulce de leche and the frosting, this cake was approximately two-thirds sugar.  I'm not kidding - it was so sweet that I didn't like it at all.  Ironically, several people told me that it was the best thing I've ever made.  I suggest eating a very thin sliver of cake with a nice cup of tea to balance it out.

The cake is a nice, moist vanilla cake and I will probably use the cake recipe for other projects.  The dulce de leche was a massive pain to make and took hours but it turned out nice so I may try using it again.  The frosting was just too sweet.  I dislike buttercream frosting because it's basically just butter and sugar, and there's only so much of that you can eat at one time.  If you like buttercream frosting, this recipe is definitely one of the best I've used, easy to make and has a nice consistency.

If you don't want to bother making dulce de leche and you live near a Trader Joe's, the TJ's fleur de sel caramel sauce is a very good dulce de leche substitute.

I'm Too Poor For Your Recipe

Every cookbook and blog tell you the same thing: use high quality, fresh ingredients for the best tasting results.  This makes sense and I completely agree.  But there is a line between high quality ingredients and break-the-bank ingredients.  Certain blogs (no, I won't name them) assume that you have both access to quality but expensive foods and the bank balance to possibly waste a large quantity of said expensive foods.

"Take a quick hop over to Nepal and hike to the Lumbini Buddhist monastery.  Trade the monks for yak butter specially prepared according to the ancient rituals.  P.S. You need two cups of butter for this recipe."

No, thank you.  I will just use the regular, straight from the farm to my local farmer's market butter that is still kind of expensive but worth the money to support local farmers.

For this month's potluck, I tried two new recipes.  One was completely reasonable and used ingredients that I can get at my local supermarket.  The other one was also completely reasonable if you bake or cook using mostly pre-made stuff.  I am snobby enough that I will make my own whipped cream instead of using "whipped product".  This recipe was probably pretty cheap when made using Duncan Hines cake mix, etc, but became pretty expensive when I made almost everything from scratch.*  The good news is that everybody said both recipes tasted great, which is the most important part.

* Okay, so my complaint about how expensive the ingredients were for this recipe is due to my insistence on using expensive ingredients and not on the recipe itself, but let's forget about that so I can complain some more.

The first recipe was raspberry bars, although the original changed recipe used blackberries and the original original recipe used blueberries.  There weren't any blackberries at the store so the main ingredient changed.  People said that the crust was great and that the bars tasted very strongly of raspberry.  I like blackberries better than raspberries so I'll probably remake this one when blackberries are in season, or I may try this using cherries.  I also like this recipe because it shows the type of evolution that recipes undergo when we use in-season ingredients.  You can see how the basic structure and dough part of the recipe stay the same, but we all used different fruits.

The second recipe was a chocolate-nutella mousse stack cake.  If you love Nutella like I do, this is the cake for you.  This recipe also had very little from-scratch baking in it so my version has a similar result to the original but a very different set of steps.  People said that the Nutella mousse was fantastic as frosting, that the taste and texture was amazing.  They also said that the cake was great but the Nutella mousse got more compliments.  I would have felt better about all of this if the cake hadn't broken in the middle.

Cakes weigh a lot, so when you stack them up they need to be strong enough to hold up the layers on top of them and to stay together when stacked on top of other cakes.  Many cakes are moist and lovely but not strong enough to either hold up layers or stay together on top.  This cake recipe produced exactly that type of cake: moist, soft, and easily broken.  Stacking layers with this cake will work if you don't slice each cake into two layers.

My New Obsession: Omelettes

This blog is supposed to be about baking and cooking instead of about my rather boring life.  But it's not really possible to separate what you cook and eat from your life - food is a large part of our lives, even people who don't cook at all.  Several months ago, I was advised by various medical people that I desperately needed to eat more protein.  That's a little bit complicated because my digestive system doesn't handle red meat very well.  I'm missing one of the enzymes that you need to digest red meat, so I can eat it but I don't feel very good when I do.  Most people suggest fish and eggs as high-protein substitutes but I don't like the taste.

And then I got to thinking: what uses eggs but doesn't really taste like eggs?  Omelettes with salsa.  They taste great and you have a very fresh omelette which you can eat immediately.

Confession time: I love salsa and I put it or Sriracha on pretty much everything that I eat.  Brown rice + avocado + salsa = yummy time!  Etc etc etc.  Anything tastes better with salsa.*  So I looked up how to make an omelette and followed the instructions and dumped lots of salsa on it, and it was great.  Wonderful.  Fantastic.  Now I'm eating an omelette every day.

* No, not literally everything.  Just most things.

I used to associate omelettes with places like Denny's, which isn't a bad thing but I also didn't think I would be able to make one of those.  Jamie Oliver's youtube video on making omelettes looked so easy that I decided to give it a try.  His instructions are easy to follow and it's easy to understand what he means by the eggs being liquid and cooking because you can see it happening very quickly as you make your own omelette.

Warning: the whole process takes about 3-4 minutes so you need to keep an eye on the omelette or it will burn quickly.

Jacques Pepin has a longer video about the different types of French omelettes.  What we call omelettes in America are the country version of an omelette in France, but both types look pretty easy to make.

What Geometry Is Good For

At some point, everybody who's taken geometry in school has said, "When am I ever going to need geometry?"  The surprising answer: baking.  You really do need to know about degrees and angles and circles and triangles and rectangles (and various other geometric ideas) to bake and construct certain baked goods.  Listen up, class - today's lesson is on checkerboard cakes.

The idea of a checkerboard cake is that when you slice a piece, the inside of the cake isn't just one cake, but two different types arranged in alternating squares, like a chess- or checker-board.  The first time I saw a checkerboard cake, I actually thought that somebody had taken two cakes, sliced them up into little cubes, and then glued each cube into place with frosting.  I suppose you could make a checkerboard cake like this, but it's much easier to use geometry.

The key is to use circles to make the squares.  Hang on, what?  It's just like being in math class all over again.  To make a checkerboard pattern, you need to have the cake colors alternate.  You've got two round cakes and when you slice out a wedge, you want to see interlocking squares.  But the squares are really an optical illusion.  Instead, you cut out circles of cake and stack them so that the colors switch back and forth both horizontally and vertically.  (Or you can buy a pan that separates the rings for you.)

This sounds complicated but it's easy to see when you look at a picture.

A special pan for baking checkerboard cakes.  One color batter goes in the inner and outer rings, and the second color goes in the middle ring.  Swap colors in the next pan, and then stack the cakes vertically.  Cutting out the rings after the cakes are baked lets you skip using the special pans.

To make a two-layer checkerboard cake with six squares, you need two layers of cake where the inner and outer ring are the same color horizontally and a different color vertically.  You can achieve that part by simply stacking up two cakes like you normally would.  To make the middle squares be alternating colors, slice out a ring of cake from the middle, then switch the middle ring of one cake with the other one.  When you look at them horizontally, they make a pattern: Color 1, Color 2, Color 1.  The other layer will have the opposite pattern:  Color 2, Color 1, Color 2.  Then stack the two layers, and each ring will be sitting either on top or below of a ring of different color:

Color 2  Color 1  Color 2
Color 1  Color 2  Color 1

This is how you put together rings to make alternating squares when a wedge is cut.

See?  Geometry at work.