Lately...
Just a visual smattering of what's going on around the studio, and beyond... Cream and deep red gingham. Shower hues. Snow and surfing on the same day. Peachy and Skip snoozing on the job. More gingham. A lovely gift from a sweet, thankful client. A Santa Barbara sunset.
Because Baking is Creative: Carrot Cake (Again)
Oh dear...It's been far too long. I'm sorry. The good news is that there's been lots going on in the studio (not so much in the kitchen, except this goodness)-- exciting projects that I'll be excited to share once they're complete!
In the meantime, I hope this little number will tide you over. Every year for Nathan's birthday, I make him a carrot cake. Last year I found the best recipe, this year is a close second. I would have made last year's recipe again this year if it wasn't for a sweet friend who insisted I try this one. When she gave me a typewriter-era recipe photocopied onto letter-sized piece of paper, then folded into eighths, I knew it was a good one. Even the Carrot Cake Connoisseur himself gave it two thumbs up.
Carrot Cake
2 cups flour
2 tsp soda
2 tsp cinnamon
1 tsp salt
2 cups sugar
1.5 cups oil
4 eggs
4 cups carrots, grated
3/4 cup nuts
1 tsp vanilla
Mix all dry ingredients together. Add oil and one egg at a time beating well with mixer. Fold in carrots, nuts and vanilla. Bake at 350 degrees for 55 minutes.
Cream Cheese Icing
1 (8 oz.) package cream cheese, softened
1 box (4.75 cups) powdered sugar
2 tsp vanilla
1 stick butter
Cream together and frost cooled cake.
Enjoy!
Because Baking is Creative: Cocoa Browned Butter Brownies
I've had a hankering to make these brownies ever since they graced the cover of the glossy Bon Appetit that dropped through my mail slip last month. I attempted a few times without thinking through the ingredients: first I was out of butter, then I only had one egg. But today my pantry was stocked enough to make a batch of these brownies, and I was able to steal away some time from work to "beat vigorously" and put them in the oven. And, oh my, what delicious brownies they are!! Fudgy and gooey beneath the crackly top, and the browned butter gives them a nice, nutty kick.
Make them. You won't be sorry...unless, of course, you don't share them.
Then you'll be sorry.
I'm going to share them.
I promise.
Cocoa Brownies with Browned Butter and Walnuts
from Bon Appetit
Ingredients
Nonstick vegetable oil spray
10 tablespoons (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
1 1/4 cups sugar
3/4 cup natural unsweetened cocoa powder (spooned into cup to measure, then leveled)
1 teaspoon vanilla extract
2 large eggs, chilled
1/3 cup plus 1 tablespoon unbleached all purpose flour
1 cup walnut pieces
Preparation
Position rack in bottom third of oven; preheat to 325°F. Line 8x8x2-inch metal baking pan with foil, pressing foil firmly against pan sides and leaving 2-inch overhang. Coat foil with nonstick spray. Melt butter in medium saucepan over medium heat. Continue cooking until butter stops foaming and browned bits form at bottom of pan, stirring often, about 5 minutes. Remove from heat; immediately add sugar, cocoa, 2 teaspoons water, vanilla, and 1/4 teaspoon (generous) salt. Stir to blend. Let cool 5 minutes (mixture will still be hot). Add eggs to hot mixture 1 at a time, beating vigorously to blend after each addition. When mixture looks thick and shiny, add flour and stir until blended. Beat vigorously 60 strokes. Stir in nuts. Transfer batter to prepared pan.
Bake brownies until toothpick inserted into center comes out almost clean (with a few moist crumbs attached), about 25 minutes. Cool in pan on rack. Using foil overhang, lift brownies from pan. Cut into 4 strips. Cut each strip crosswise into 4 brownies. DO AHEAD Can be made 2 days ahead. Store airtight at room temperature.
