Phat Thai Jones' Plum Cake #psych #faustbakes
Alcohol, Cakes, Fruit

Phat Thai Jones’ Plum Cake

A few months ago, I received an email from a reader asking if I had come across a good plum cake recipe, a-la “Psych.” In the episode “Autopsy Turvy,” Shawn and Gus investigate a previous case that the coroner labeled an accidental death, and along the way, they stumble upon the world’s best plum cake at Phat Thai Jones.

Did I have this fabulous recipe? Nope, it hadn’t even occurred to me. But after a few quick searches, I understood what the reader was trying to explain to me; while we have no idea what the cake would be like, the recipes we were finding didn’t feel right.

Continue reading

Standard
Peaches in Elderflower Cake
Alcohol, Cakes, Frostings, Fruit

Peaches in Elderflower: A Titanic Inspired Dessert

As you are slowly finding out, I am obsessed with sunken ships. Every year, I plop down in front of the TV, pop in my VHS of the 1997 film, and snack on Titanic-shaped cookies. This year, I decided to do something new. I wanted to make a different dessert, maybe even one that was served on that fateful voyage. After several Google searches, do you know what I learned?

People did not know how to eat dessert in 1912.

Continue reading

Standard
Lemon Bars with a Shortbread Crust
Fruit

Lemon Bars with Shortbread Crust

As I’ve mentioned before, lemon bars are my absolute favorite dessert!  It’s funny, but in my family of five, I was the only person who loved lemon bars, so I got to eat them all. Being the baby, they were probably the only food I got to get the last bites of.

I used to thumb through my mom’s old “Southern Living” cookbooks and dog-ear every lemon bar recipe they had. In fact, they are the first recipe I ever learned to make on my own. I guess that’s because they are so darn easy to make! I think there was a month stretch where I made lemon bars just about every weekend. And ate them all, too!

Continue reading

Standard
Cookies, Fruit

Shortbread Thumbprint Cookies with Jam

Just as a warning, these cookies are unbelievably addicting. They have a soft, buttery crumb that melts in your mouth. And that sweet, fruity center! The combination is a perfectly tart cookie that I dare you to eat just one of.

Continue reading

Standard
Bread, Fruit, Holidays

Cranberry Eggnog Bread

Eggnog is always a big holiday favorite in my family, and since I’m always looking for a treat that’ll make a splash, I was all over this!

I originally saw this bread on the Sprinkle Bakes blog, and was absolutely determined to make it exactly as Heather had. It looked so fabulous, why mess with it? The only problem is that I was having no luck finding the fruit cake mix the recipe called for.

Continue reading

Standard
Cakes, Fruit, Holidays

Lemon Bar Cupcakes

Nothing says summer to me like lemon bars, and despite the frost I woke up to this morning, summer is definitely around the corner!

Lemon bars have always been my favorite dessert, but the sugary filling can often be too much, especially in the summer heat. But I couldn’t let that keep me away from my favorite treat!

Continue reading

Standard
Cakes, Fruit

Banana Cupcakes

I love banana bread, and it’s the closest thing to cake I can get my boyfriend to eat. Since undergoing my conversion from cake-hater to cake-lover, I’ve been determined to convert him, as well. His big thing with cakes is the texture, so a warning that this is not going to yield that classic cake fluff. But it isn’t bread, either. It’s somewhere in between.

Prep time: 35-40 minutes

Bake time: 20-25 minutes

Ingredients:

1 ¾ cup flour

1 cup sugar

1 ½ teaspoon baking soda

1 ½ teaspoon baking powder

½ teaspoon salt

2 eggs

1 cup milk

2 large bananas (about 2 ½ cups), mashed

1 teaspoon vanilla extract

1 teaspoon molasses

1 cup boiling water

 WP_20140321_008

Directions:

Preheat the oven to 350 degrees. Combine flour, sugar, baking soda and powder and salt in a large bowl. Mix well. In a medium-sized bowl, combine eggs, vanilla, molasses and milk. Scramble with a fork.

Once the milk, vanilla, molasses and eggs are combined well, add the bananas and beat on low speed. These will not combine well until you add the boiling water. Beat on low speed until mixed evenly. Slowly add to the dry ingredients and continue to mix on a low speed.

If you like to have even cupcakes (all baked to the same height) but don’t feel the need to buy one of those glorified ice cream scoopers, you can do what I do: use the ½ cup measuring tool to dish out the batter into the cupcake liners. It keeps them consistent, and they bake to just at the top of the liner.

Because of all of the moisture in the bananas, the bake time of these cupcakes is a little longer than most (and varies depending on oven). It took my cupcakes about 22 minutes when I filled them with my scoop. When I got angsty and wanted to finish and overfilled my liners, it took closer to 30 minutes.

What icing do I recommend for these cakes? Maple Syrup Icing, of course.

Delicious dealings, friends.

Standard