belle-cakes

Calaveras

2011-10-28T12:18:00.002-06:00

What do you get when you mix one part Carmen Miranda, two parts sugar, and equal parts royal icing, glitter, and morbidity?

MEXICAN SUGAR SKULLS.

I've been obsessed with El Día de Los Muertos since childhood (a little weird, I know), but this October marks the first time I've ever actually made a calavera of my very own. I'm quite proud!

I had the pleasure of taking a very informative and incredibly fun class from ReForm School, which I'm fortunate enough to live a block away from. After an hour and a half, I'm a semi-pro and fully addicted to making these things. (The big one even has rattling brains!)

The result: confections that are simultaneously flamboyant and celebratory while giving a nod to the dark side. I love!

Next up: muertos-inspired cupcakes.

I'm leaning towards tres leches cakes with technicolor Calaveras piped on top; or spicy-cinnamon Mexican chocolate cakes topped with shimmery buttercream skulls... Or maybe just good old fashioned sugar cookies revamped as colorful skulls! The possibilities seem endless.

Calavera cookie (via Cake Central)

What do you think?

Pumpkin Season

2011-10-26T01:31:00.000-06:00

I LOVE HALLOWEEN.

Especially pumpkin carving.

Behold, my creations:

Cantankerous ole cultivar carcass

My beau's homage to Evil Dead

And the pièce de résistance:

my beloved Harry Potter pumpkin!

My nerdiness knows no bounds...

But no carving session is complete without a proper snack. (And nothing's more fun than sloppily eviscerating a gourd-like object and harvesting its contents.)

Here's how to roast the best pumpkin seeds this side of the river Styx:

1 pumpkin's worth of seeds, rinsed and de-gooped

1/4 C Earth Balance (or even better: butter), melted

Finely ground Pink Himalayan Salt or sea salt, to taste

Preheat your oven to 350 degrees.
Rinse your plethora of seeds in a colander under cold water.
Discard any orange goop/pumpkin guts. Pat dry with paper towel.
Get your melted Earth Balance situated in a nice big bowl.
Add pumpkin seeds. Coat well with buttery goodness.
Transfer seeds to parchment or foil-covered baking sheet. Slop on any leftover Earth Balance. Waste not!
Sprinkle liberally with salt. (I'm obsessed with my pretty pink Himalayan salt, but sea salt is equally divine.)
Bake for 15 minutes, remove, stir seeds around, rotate pan, and bake 15 more minutes.

Snack on, you pumpkin-sculpting fiend, you!

Dream Cream

2011-03-16T01:56:00.004-06:00

I've had an insatiable, almost homicidal desire for Horchata lately. It seems that no amount of the stuff can slake my thirst. It's refreshing, sweet (but not too sweet), and a perfect balance between the warmth of the cinnamon and the light, cold creaminess of the drink itself. I love it!!

Since moving to LA I've been in Mexican Food Heaven (everything is so cheap! And delicious! And on every block!) and chugging Horchata at every chance I get.

I was at lunch last week with with my lovely, health-conscious friend Lexi when suddenly we had a brilliant idea: why not make Horchata ice cream and take it to the next level? So I took a whack at it.

Here's what I came up with:

And here's how I did it:

Horchata Ice Cream

2 1/2 C milk
1/4 C ground almond (food processed)
Splash or 2 of vanilla extract
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp cardamom (if you have it)
1/3 C honey (I used creamed clover honey)
2/3 C rice (I only had brown)

Heat the milk to a low simmer. Add honey, almonds & spices. Pour the hot milk over the rice and let cool then refrigerate overnight (if you're in a rush 2+ hours will do). You want your flavors to make friends!

Blend the mixture on high until it's a smooth as possible.

Pour the mixture through a strainer. Take a couple dollops of the coarse, grainy, almond-and-rice stuff that didn't go through, and stir it back in with the Horchata mixture.

Discard the rest or, if you hate to waste all those lovely sweet, spiced rice & almond granules, incorporate it into this recipe for (gluten-free!) Italian Cornmeal Cake. Substitute your dregs for the almond flour, but add in with the ricotta and wet ingredients--not with the cornmeal! You may have to experiment with decreasing the amount of ricotta so your batter is not too wet. Anyway...

Stir the horchata mixture (approx. 1 1/2 C) in with 1 pint heavy cream. Pour into ice cream maker and let mix 25ish minutes till thickened.

And for your listening pleasure, here is the lovely Vampire Weekend song, named after our favorite eponymous beverage:

So charming and catchy; I like it almost as much as the drink itself!

What does BBC stand for?

2011-03-12T19:51:00.003-07:00

I'm pretty sure it must be Bitchin' British Cake. Seriously.

Rachel Manley, charming Brixton blogger and contributor to the brilliant BBC Food website, has completely seduced me with this ah.mazing recipe for Almond & Yogurt Cake with Blood Orange Curd (via Design*Sponge).

Lately I'm obsessed with "every day cakes"--unassuming cakes with fewer ingredients that surprise you with sumptuous, delicious flavors despite their simplicity. This almond & yogurt confection takes the cake. The blood orange adds a hint of glamor and zest that makes it so...spring! It keeps and travels well, making it basically the perfect picnic cake.

My only issue? It's not gluten-free! But with a few tweaks, I managed to make it sans gluten and with a slightly lower Glycemic Index. Check out my remix below:

Blood Orange Curd* (make a day in advance)

2 blood oranges, zest and juice (should end up being about 1/2 C of juice)
1/3 cup honey (lately I'm obsessed with creamed)
6 tablespoons coconut oil (or butter, cut into cubes)
3 eggs, beaten

Place orange zest and juice, sugar and coconut oil/butter into a bowl set over a pan of simmering water. Don't let the base of the bowl touch the water.

Stir the mixture until the oil/butter has melted. Slowly whisk eggs into the mixture. Stir constantly but slowly as it cooks, until the curd has thickened. (DON'T LET IT BOIL.) This should take about 10 minutes.

Remove the pan from the heat and allow to cool for 10 minutes; the mixture will thicken slightly.

Strain the curd through a sieve into jars or tuperware and let cool completely. Store in the fridge. After a couple of hours, the curd should look like thick custard. Keeps for a couple weeks.

*Delicious alternatives: lemon or lime curd (which you could make using the above recipe), raspberry jam, or fig spread...all scrumptious, complementary, and available in a jar!

Whipped Cream

Mix 1/2 C whipping cream with a splash of vanilla. Whip till peaks form...but don't overdo it! We're not making butter.

Almond and Yogurt Cake

3/4 cup nonfat Greek yogurt, such as Chobani or Fage
1/2 cup unsweetened applesauce
2/3 cup honey
1 tsp vanilla extract
3 eggs
1 1/4 C GF flour, such as Arrowhead or Bob's Red Mill
2 tsp baking powder
1/2 tsp + a pinch of salt
3/4 cup ground almonds or almond meal

Preheat the oven to 325ºF. Spray two 8-inch cake pans with PAM.

Mix wet ingredients (whisking in eggs one at a time); in separate bowl mix dry. Fold almond-and-flour mixture into the wet mix. Divide batter between the two pans and bake in the oven for 30-40 minutes, or until the cake rises and the top is springy to the touch. WATCH CAREFULLY! Honey browns more quickly than and alternative flours can require longer bake times.

Remove cakes from the oven and let cool in pans for five minutes. Turn cakes out on cooling rack and let them finish cooling.

Place one of the cakes onto a serving plate or cake stand and spread with curd or jam, then whipped cream. Top with the other cake, upside down so that you have a nice, flat top.

Dust with powdered sugar and nibble alongside huge swigs of Lady Grey Tea!

Photography by Kristina Gill via Design*Sponge.

Technicolor Dream Cake

2011-02-14T13:08:00.007-07:00

This January marked more than just the start of a new decade...it was also my golden birthday! 24 on the 24th?! That must be good luck or something. So, to celebrate, I recreated my favorite childhood birthday treat:

RAINBOW CAKE!!!!

This foot-tall treat was the most successful, MOST delicious thing I've ever made. Ever. Six layers of hyper-pigmented, rich, dense, delightful cake...pure technicolor heaven!

I loosely used this posting from the lovely 17 and Baking blog as a guide--but of course glammed it up gluten-free style. I'll post my actual recipe once my moving boxes arrive in LA and I can get into my cookbooks again!

Here's the progression:

Mid-bake-off.

...it looks like I'm cooking slabs of PlayDoh

Layered with buttercream...

Très artistic crumb coat...

Final product:

So lovely! So delicious! And so tall!

A perfect way to ring in my 24th year, for sure.

♡

UO Cook Book!

2011-02-14T12:34:00.000-07:00

So, I realized I never posted the link...just teased you all horribly and left you hanging! In my defense, it's been an insane last few months--tours and holidays and a move...OH MY! That's right, lovelies. I am no longer an NYC resident. Bye, bye Brooklyn. Onto LA, baby!

But back to baking. Here, after many moons, is the link to my debut in the Urban Holiday "Cook Book":
http://blog.urbanoutfitters.com/blog/cook_book_melanie_knigge

Now go forth and make some cider cakes of your own! Ain't they sweet?

Amish Fail

2010-11-15T22:28:00.008-07:00

I don't even want to talk about the Amish Bread. It was a disaster. Something went horribly, horribly wrong, and I was so despondent (and busy learning the mystical ways of the tambourine so I could perform at CMJ and go on tour with my dear friend Neon Hitch) that I couldn't blog for months.

Honestly, the Amish Bread experiment turned into more of a crash course on how to brew your own moonshine rather than how to make your own sweet and delicious cake-like cinnamon-sugar bread to share with your favorite friends.

Sigh.

So I scrapped the entire project and moved onto bigger and better things: namely, another collaboration with Urban Outfitters! I can't divulge details just yet, but keep your eyes on the UO Blog in the upcoming weeks for an exclusive holiday treat from yours truly!

Until we eat again,
M

GLUTEN FREE AMISH BREAD

2010-08-23T20:38:00.009-06:00

I made my own starter for GF Amish Friendship Bread this evening. Back in high school my friends and I were obsessed with Amish bread. We'd swap bags, dream up decadent variations, constantly ask, "What day are you on?!" then spend a week and a half dying of anticipation before gorging ourselves on the rustic, cake-like treat that is Amish bread. It's incredibly simple to make--the waiting is the hardest part!

(For those of you not familiar with the stuff, it's this fantastic, moist, dense, cinnamon-sugary bread made in a ziploc bag with yeast, milk and sugar over the course of a week and a half. It's like babysitting...only just when you get sick of coddling the thing, burping it and feeding it sugar, you're rewarded for all your hard work with sweet, sweet gluttony.)

This little guy has to ferment ten days before the action even starts; then ten more days of bag-kneading, yeast-feeding, delicious suspense.

Make your own starter like I did by following the directions from my high school BFF's mom's handwritten, photocopied recipe (adapted into a GF version by referencing the celiac.com forums). You will be greatly rewarded!

Starter ingredients:

1 TBSP dry active yeast

2 C warm water

1 C gluten free flour mix (I was feeling lazy so I just grabbed this)

1 C sugar

1 C milk

Dissolve yeast in warm water in glass or plastic bowl. With a non-metal spoon stir in the rest of the ingredients and beat till smooth. Pour into a 1 gallon ziploc bag. Put somewhere warm and out of the way, then let ferment for TEN DAYS. DO NOT REFRIGERATE!

This is my first attempt at a gluten-free version, so I'll keep you posted on how it works out. Further instruction will come in ten days, so stay tuned...

OreOH!

2010-06-09T13:20:00.012-06:00

I know. Finally!

I adapted the recipe from smitten kitchen.

(I know they mention a celiac version, but when it comes to doing it myself, I'm a real maverick if you know what I mean. Plus I wanted to halve it so I wouldn't eat 25-30 Oreos by myself.)

For the cookies:

2/3 C GF flour mix

1/3 C cocoa powder (preferably unsweetened Dutch-processed, but don't sweat it if you only have Hershey's)

1/2 tsp baking soda

1/8 tsp baking powder

1/8 tsp salt

1/2 C sugar

5 TBSP butter, room temp.

1/2 an egg (crack it in a bowl, stir it a little, only use half. Easy.)

For the filling*:

1/2 C nonhydrogenated shortening

1/2 butter, room temp.

3 1/2 C powdered sugar

1 1/2 tsp vanilla extract

1/4 C milk

In a food processor (or bowl + electric mixer), thoroughly mix flour, cocoa, baking soda, baking powder, salt, and sugar. Pulse in butter and egg (or mix in on low speed). Continue processing or mixing until dough comes together in a mass.

Spray a cookie sheet with some Pam and spray a little on your hands. I like to make tiny cookies so I can eat 13 of them and not feel bad, so I form the balls of dough so they're a little bigger than the width of a quarter. But feel free to make them Big Stuf sized if you're feeling super 1987.

Don't smush them down too much because they flatten out plenty on their own. Bake for 7ish minutes at 350°F.

While your precious chocolate wafers are baking, beat shortening and butter together with a handheld mixer till fluffy. Add sugar and beat 3 more minutes. Add vanilla and milk, then beat till fluffy, gorgeous, and perfect. When the cookies are fully cool, pile on and sandwich them up real proper-like. Get a huge glass of milk and get gluttonous!

*The glorious thing about making your own oreos is what I like to call FFC--full frosting control. You can be endlessly creative with your filling in a way that would make Nabisco burn with envy. Try these twists on the classic by simply modifying your frosting recipe:

Chocolate Peanut Butter Sandwich

Substitute 1/4 C shortening with creamy peanut butter.

Chocolate Creamsicle

Add zest of an orange or clementine, and use OJ or tangerine juice instead of the milk. Bonus option: substitute the vanilla extract with Fiori di Sicilia.

Double Chocolate O

1/4 C butter, room temp.

1/4 C shortening

1/2 C cocoa powder

2 1/2 C powdered sugar

3 TBSP milk

1 1/2 tsp vanilla extract

Et la pièce de résistance...

German Chocolate Oreos

1/4 C milk

2 TBSP cornstarch

a weeny pinch of salt

3/4 C coconut milk

1 C brown sugar

1 1/2 C shredded coconut

1/2 C pecans, chopped

1 tsp vanilla extract

1 TBSP bourbon or whiskey

Whisk milk, cornstarch, and salt. Then stir coconut milk and brown sugar in a saucepan over medium heat and cook till mixture starts to boil. Cook five more minutes on low heat, stirring occasionally. Re-whisk milk/c-starch/salt mixture and add to coconut milk mixture, stirring constantly.

Cook 6 or 7 more minutes--stirring constantly (it's a workout)--then remove from heat. Beat in your vanilla, booze, pecans, and coconut. Stir till everything's coated and combined. Pop in the fridge till it's cooled to room temp. Sandwich as usual. Everyone will be wildly impressed, I assure you.

Let me know how they turn out,

Melanie

Gluten-free Vanilla Sandwich Cookies

2010-06-07T09:33:00.002-06:00

Perfect for picnicking.

in case you missed it...

2010-05-21T17:08:00.008-06:00

I ain't no one trick pony.

For instance, if you're into marginally ok hipster photography that has a lot of personal meaning, head over to my other blog, thebellecollection, for some non-baking goodies. Gluten-free, fat-free, calorie-free too. Tite.

And while I'm shamelessly self promoting, allow me to direct you here, here, and here on mtv.com, where you may behold my video vixenry (or vixenry-to-be).

Finally there is my "About a Girl" debut for Urban Outfitters, where I get my Julia Childs on, wear clothes, bare my soul, etc. Sidenote: they didn't discuss it in the feature, but all the little drawings are taken from comics I've done!

Next up: Cinco de Mayo feasting escapades, those promised sandwich cookies, and more. Stay tuned!

--M

For you, Mr. Fünke.

2010-05-18T19:57:00.021-06:00

Blue Cornbread

1 C blue cornmeal (I used Arrowhead Mills)

1/2 C [gluten-free] flour of your choice

1 1/2 tsp baking powder

1/4 tsp sea salt

1 egg

1 C milk

2-4 TBSP maple syrup, honey or agave

Sift dry mix into wet. Grease up an 8x8" pan or a bunch of these guys, slop in the batter, then sprinkle with loads of brown sugar and little chunks of butter that will melt and become divine resevoirs of crispy sweet heaven. Bake for 15ish minutes at 425F.

(They're best with lots of butter.)

Don't leave your Uncle T-bag hangin'...whip up your own batch today!

Yours bluely,

Miss Melanie

New obsession:

2010-05-18T18:20:00.004-06:00

The woman makes bacon caramel for god's sake.

She Eats Bears.

GO GO GO!

--M

how embarrassing.

2010-04-19T23:21:00.009-06:00

Boy are my cheeks red.

It's been eons since I've put up anything remotely titillating. But I want to change, I really do. I want to treat you right, baby. And I will. I've been baking hard and experimenting with some succulent little treats and I have the thick, semi-permanent powdered sugar coating on my tongue to prove it.

In the meantime, get yourself addicted to Smitten Kitchen, which I am now happily hooked on thanks to my dear friend and gorgeous gastronome Marina (who docks her boat here).

Anyway, prep yourself now because I've got a thing for sandwich cookies that just won't quit.

--M

a few of my favorite things.

2010-02-12T10:44:00.013-07:00

1. Fiori di Sicilia Extract

AKA liquid sunshine. Adds a delicate, mysterious, intoxicatingly delicious hint of lemon blossoms and vanilla. Super next-level. I wish I could bathe in it (and probably should). Get it from King Arthur Flour.

2. Silicone Spatualas and "Spoonula"

Candy-colored and a cinch to clean. They also withstand heat like a dream, so they won't become melty wrecks if you accidently leave them sitting in a hot pan.

Plus Spoonula makes it sound like Dracula and your favorite stirring spoon were having a torrid affair and accidently sired the best tool ever. Williams Sonoma.

3. ISI Silicone mixing bowl

A miracle of the modern age. Folds, bends, pours, drizzles, and withstands heat up to 450°F (so you can even stick it in the oven). It's also dishwasher safe and stink-proof. I got mine at the Bowery Whole Foods but you can also grab one here for the same price. Mine is blood red.

4. Ball jars

Classy, classic and cheap. I store all my flours, sugars, nuts, rice, garlic and gear in these guys. Pick them up at Fishs Eddy (19th & Broadway in Manhattan) or go to their website and stock up.

5. Santoku knife

Supersharp, precise, and practically eternal? Yes please. And for every one of these babies sold, Kyocera donates $5 to the Susan G. Komen Breast Cancer Foundation with a guaranteed minimum donation of $10,000. Good for your kitchen and your karma.

Happy feasting,

Miss Muffet

curioser and curioser.

2010-01-29T10:55:00.001-07:00

I recently re-read Alice's Adventures in Wonderland by Lewis Carroll and I'm so taken with it. I'd forgotten how bizarre and droll and darkly hilarious Alice's adventures actually are! Not to mention delicious...as soon as she's down the rabbit-hole, our pedantic, treat-loving little heroine is already sipping magic cordials and nibbling petit-fours like there's no tomorrow:

Alice ventured to taste [the drink], and, finding it very nice (it had, in fact, a sort of mixed flavour of cherry-tart, custard, pine-apple, roast turkey, toffy, and hot buttered toast), she very soon finished it off...

Soon her eye fell on a little glass box that was lying under the table: she opened it, and found in it a very small cake, on which the words "EAT ME" were beautifully marked in currants. "Well, I'll eat it," said Alice, "and if it makes me grow larger, I can reach the key; and if it makes me grow smaller, I can creep under the door: so either way I'll get into the garden, and I don't care which happens!"

She ate a little bit, and said anxiously to herself "Which way? Which way?", holding her hand on the top of her head to feel which way it was growing; and she was quite surprised to find that she remained the same size. To be sure, this is what generally happens when one eats cake; but Alice had got so much into the way of expecting nothing but out-of-the-way things to happen, that it seemed quite dull and stupid for life to go on in the common way.

So she set to work, and very soon finished off the cake.

In fact, Adventures in Wonderland engages itself entirely with indulgence; at the very least, the adventure of eating and drinking. In Wonderland, a potion or poundcake has the power to change you (and it tastes good too). That's my kind of story!

Needless to say, I'm both jealous of Alice and inspired by her escapades. So I set to work making a whimsical treat fit for a mad tea party. I'm sure Lewis Carroll wouldn't object to me making it gluten-free...

Ta-da!

(Gluten-Free!) Currant Cream Cake

with European Buttercream

Better than a fairy tale...

Illustrations: Arthur Rackham (top), Gwynned M. Hudson (middle).

addendum.

2009-11-01T13:05:00.005-07:00

I spent a long time feeling left out of "regular" cooking/baking (that is, recipes for people with normal digestive systems that use flour and the like), and I don't want anyone who can eat regular flour to feel left out either. I don't want to scare away Gluteners.

So if you're feeling intimidated by words like "xanthan", or don't approve of my alternative flour alchemy, let me make things easy for you right now.

Any of my recipes can be simplified by using

AP flour (if you can eat it)*
Unblanched almond flour* (NOTE: almond meal and Bob's Red Mill almond flour will not work)
Coconut flour (which is a bit lighter than almond flour)*
or any other blend of gluten-free flours/mixes you prefer

instead of my flour suggestions and swapping them with your choice of flour on about a 1:1 basis (some tweaking may be necessary, but some trial-and-error, creativity and experimentation is what makes baking fun!).

So if a recipe calls for 1/2 C cornstarch, 1 C rice flour and 1/2 C potato starch/tapioca flour/whatever, simply substitute 2 C total of whatever flour/flour blend you want to use.

Make sense? From here on out I'll be experimenting with recipes with fewer, simpler ingredients. Ok. There. I'm relieved of the burden of truth.

ALSO:

Go read this book,

Melanie

*you can omit the X-gum if you bake with these! Hooray! That biz is expensive...

the beatles had it wrong.

2009-11-01T11:38:00.007-07:00

Happiness is a warm muffin. Specifically this one, made in honor of fall and to heal all my hung over Halloweeners who caroused a bit too hard last night. (I personally blew it and fell asleep at 9 PM.)

Honey Crisp apples are easy to find in any green market around these parts, and add a delightful warm sweet-tart little crunch against the soft, dense pumpkin crumbs.

(Gluten-Free) Pumpkin Honey-Crisp Muffins w/ Maple Butter

1/2 C brown rice flour

1/2 C cornstarch

1 C gluten-free flour mix (like Bob's Red Mill)

1 TBSP baking powder

1 tsp baking powder

1 tsp xanthan gum

2/3 C dark brown sugar

1/4 tsp finely ground sea salt

1/3 C butter, softened OR unsweetened applesauce

1 C canned pumpkin puree--not pumpkin pie mix

2 eggs

1/2 tsp maple extract (optional)

1 Honey Crisp apple, diced

Sift and mix dry ingredients. Chop Honey Crisp into adorable little cubes, place in a bowl and drizzle maple extract over so it soaks in. In a separate bowl mix stir wet ingredients, then add to dry, making sure not to overmix. Work in apple/extract duo and spoon batter into greased or lined muffin tin, filling almost to the brim. Bake for 25 minutes at 350F or until you stab one and your stabbing mechanism comes out clean. Cut 'em open and slather with maple butter immediately after baking for a piping hot pumpkin treat.

Makes 12 muffins.

Maple Butter

1/2 C (1 stick) unsalted butter, softened for maximum mushability

1/4 C maple syrup (I used Grade A Dark Amber because that's what was in my fridge)

Smash butter with a fork until it's soft and really malleable then add maple syrup and beat the hell out of it. I'm like insanely buff (aka too poor to buy any kitchen appliances) but if you're not looking for a workout whip it like crazy with an electric mixer. Spread on EVERYTHING.

home fries.

2009-09-22T16:32:00.010-06:00

No, unfortunately I'm not talking about this cinematic gem. I'm talking baked-in-a-skillet sticks of sweet potato slathered in the dreamiest fixins I could find in my fridge.

Thus

1 sweet potato, cut up all fry-like
5 cloves of garlic, chopped
3 wands (rods?) of scallion, diced
a handful of cashews

tossed with

2ish TBSP olive oil
chili powder
sea salt
ground pepper
fresh cilantro and shredded gouda-parrano (after cooking)

cooked in a cast-iron skillet at 450F for about 45 minutes (checking and re-tossing occasionally)

became:

There was only one small hiccup:

Nice second-degree burn, dumbass. Now it looks like I have ring worm. And all because I didn't double-wrap my superheated skillet handle. Sigh.

I also went all Julia Childs--literally--and made my own mayonnaise from scratch (see it here but halve the recipe). Then I made it into a spicy aioli by adding a ton of Sriracha.

Poverty never tasted so good.

Until we eat again,

gluten-free chocolate & port cakes.

2009-09-07T22:40:00.009-06:00

SECRET: these are simply my voluptuous Red Velvets recipe minus a gallon of red food coloring and plus Evenus Zinfandel Port. Not only does it come in a lovely bottle (observe), it's not too bad for sipping surreptitiously while baking with it.

Also got to try out my new frosting tips. Above: #32. Check them sexy peaks.

Do you trust me?

thirty days has september...

2009-09-03T19:47:00.009-06:00

Hopefully it won't take me that long to post again.

But life has been more than a bit hectic lately between adventures in Canada and moving to New York. Sigh. I'd love to get some more delectable treat pics up soon, but groceries ain't cheap (read: gluten-free flours, all new sugars, spices, mixing bowls and muffins tins...) and I'm still vying for a dreamy baking job in the city. Thus, no recent activity in the kitchen.

In the meantime, my few and far-flung readers, satiate yourselves with these Sweet Potato Ricotta Cinnamon Rolls. Or, even better, my reeeeal sexy, even tastier GF version:

Honeyed Pumpkin-Pecan Brunch Buns.

Once we finally get some furniture in this joint I'm going to bust out these suckers for a September Sunday morning Bed-Stuy brunch. How, you may ask? EASY.

Swap out the 2 C AP flour (BORING) with my signature GF flour re-mix:

1 C rice flour

1/2 C cornstarch or arrowroot powder

1/2 C potato starch/flour or tapioca starch/flour

Since we've nixed traditional flour, make sure to add 1 tsp Xanthan Gum to bind your dough. I'd also sprinkle in a bit o' baking powder for good measure.
Ditch the veg. oil for applesauce.
No ricotta? Just blend some organic cottage cheese till creamy.
Add a nice sloppy tablespoon of pure vanilla extract. OR...
If you have chai from concentrate (especially Bhakti or a similar peppery, ginger spice chai) try adding a tablespoon of that instead of vanilla. It's really delicious nuzzled up against that pumpkin flavor.
Substitute 1 C canned, pureed pumpkin--not to be confused with yucky pumpkin pie mix--for the sweet potato, which some of us just don't have time/energy to peel, boil, cool, mash and erect a monument for.
Once your buns are rolled and in the pan, sprinkle on some charming chunks of pecan and drizzle with raw honey or maple syrup if you're feeling superfancy. Then dust them buns with cinnamon, cardamom, maybe a little allspice...
Devour remorselessly alongside a huge cup of Abuelita Mexican Hot Chocolate and a heap of scrambled eggs with cracked pepper and gruyere.

Anyway, stay tuned for more belle-cake bakery porn (hopefully coming soon)...and keep your fingers crossed that I charm myself into a tasty new job!

more than just a pretty cake.

2009-08-19T20:33:00.023-06:00

i also occasionally (manically/maniacally) roll my own sushi. behold!

flavor sensations include (from the top down):

MK veggie - red pepper, spinach, carrot, cucumber, avocado
salmon avocado roll
the phoenix - salmon, avocado, cream cheese, red pepper and cilantro topped with lime-soaked jalapeño slices
cucumber avocado roll

le sucre - honey-drizzled pear and cucumber spears; topped with blackberry-serrano preserves before eating
the goldenrod - avocado and cream cheese innards topped with ripe, sweet mango (everyone's favorite)

all rolls (excluding the salmon avo & cuc avo) are my own creations. each roll was made with brown rice. pretty good for a self-taught, landlocked, Nebraska-raised cupcake queen, eh?

never fear.

2009-08-08T10:41:00.005-06:00

O my sweet belle-cakes, I didn't forget about you. But after my first foray into petit four territory went sour (real sour...except for a sweet almond-y Tiffany-blue fondant I shall always remember fondly) and a jaunt out of state, I haven't done much bakin' or homemakin'. Be patient, my pet. I'll have more for you soon.

gluten-free black bottom banana bars.

2009-07-31T12:56:00.007-06:00

initiate salivation sequence.

these babies are tender and cakey with a moist crumb and a cinnamon-sugar crust. thanks to my friend miles for bequeathing this little gem of a recipe to me!

red velvet daisy-cakes.

2009-07-31T12:22:00.001-06:00

terribly charming, delightfully mini!

sold for $1 each...they were gone in a heartbeat.