HOMEMADE FUNFETTI CUPCAKES WITH LOTS OF RAINBOW SPRINKLES AND A CREAMY MARSHMALLOW BUTTERCREAM! THIS IS A HIGH-ALTITUDE CAKE RECIPE WITH SEA-LEVEL INSTRUCTIONS INCLUDED!Continue reading “Funfetti Cupcakes with Marshmallow Buttercream”
A rich and fudge-y one-bowl chocolate stout cake topped with an irish cream cheese frosting.Continue reading “Chocolate Stout Cake + Irish Cream Cheese Frosting”
Flourless chocolate hazelnut pear cake is made with freshly ground hazelnuts, rich dark chocolate, and juicy red pears. Served with lightly whipped maple cream and topped with a dash of cinnamon.Continue reading “Chocolate Hazelnut Pear Cake + Maple Cream”
classic vanilla cake with peach filling, spiced with cardamom, and covered with a fluffy caramelized white chocolate buttercream.Continue reading “Vanilla Cake with Peach Filling & Caramelized White Chocolate Buttercream”
Chocolate peanut butter lava cakes baked in mini cast iron skillets and served with peanut butter cup ice cream. Perfect for sharing with friendies, this is the fourth recipe of my Valentine’s series!!Continue reading “Chocolate Peanut Butter Lava Cake Skillets”
This gingerbread cake with orange buttercream & bourbon caramel is lightly spiced, insanely fluffy, and perfect for a Christmas party!
I have this new hobby now where I come home on Friday night and immediately start baking. Gone are my college days where Fridays meant getting excited about actually going out in public. Now, I just want to make some brownies, eat Chinese takeout, and try to stay awake until 11 p.m. While I can firmly say I would not trade working full-time for studying until midnight or being the only participant on “team projects” anymore, I also 10/10 understand why adults don’t do things. At best, I can mentally prepare myself to go out on a Saturday night after a proper day of sleeping in and lounging around the house. On the other hand, I have extreme FOMO, so if you offer something really tempting, I’ll probably down a few cups of coffee and make myself socialize. But only if I can bring my dog.
One of the most stressful things of late has been deciding what I actually want to bake on these Friday nights, because if you see my “Recipes to Try” list, it’s as long as the Game of Thrones books. Granted, not all of it is baked goods, some are cocktails which actually would be the perfect for Friday-night recipe developing, and a lot are rando health-foods that are not acceptable for Fridays. But the baked goods list is long and arduous, and when I have to spend three weekends developing a cake, I get sad 🙁 Mostly because it means I have nothing to share for a weekend, but also because it means no cake for that weekend!
For example, this cake took me three fing times to figure out. THREE. And ok, I know that’s typical, if not modest, in recipe development world, but I’ve made cakes similar to this formula literally hundreds of times, so for it to not work three different times was appalling. As a person who considers herself an experienced baker, I was fairly offended about screwing up such a simple cake and felt like I had to prove myself worthy to baked goods. And although my salty-af first attempt inspired me to write a fairly impressive Vday-inspired caption, I also just really wanted this cake to work out some way or another, because black sesame + blood orange = 😍
In a perfect world, this cake would have been ready in time for Vday, because I don’t think it’s a coincidence that blood orange season is right around Valentine’s Day. That’s just way too damn convenient. However, I’m kind of fine that it didn’t end up working out that way, because the first batch of blood oranges I bought for this recipe were so-so, and the last batch I bought were unreeeeaaaaaal. They were the most beautiful color, and their frangrance made my whole kitchen smell like it had just been professionally cleaned, although I can guarantee that wasn’t the case. I think blood oranges are so underappreciated, because like, besides their ruby-red hue, they are so sweet and floral. Maybe we should be adding lavender to this cake instead of sesame?
However, I really liked how the sweetness of the blood oranges meshed with the earthiness of the sesame seeds. This color combo is perfection, and I liked the polka-dot look of the cake itself. I’m putting black sesames on everything from now on thankyouverymuch.
A few notes about this recipe before we get into things:
- Citrus is already somewhat salty, so it’s important to be stingy with the salt. My first two attempts at this cake were soooo salty (for various reasons, but still).
- Whip the butter, sugar, and eggs for much longer than you believe to be necessary.
- Definitely don’t over-bake this cake. Since it’s pound cake, it doesn’t use moisturizers like oil, so it’ll get dry if you wait too long.
- Use aluminum-free baking powder, or the metallic taste will be very present in this recipe.
- Use a higher-quality powdered sugar for the glaze. Since the glaze is almost exclusively powdered sugar, you will notice any chalky tastes and textures found in cheaper versions.
- Oh, and one more thing! These do great baked in mini loaf pans, but make sure to butter the bejeezus out of the pan, or they will come out as little hot messes like mine did (see below). However, if yours do come out that way, trash them up with extra glaze and maybe a little sprinkles, and you’ll be A-ok. I highly recommend this method, because baking mini loaf cakes means extras for the freezer, and they are the best way to eat cake for breakfast in a socially acceptable way!! #science
Black Sesame + Blood Orange Pound Cake
Ingredients for the cake
1 c. butter
1 1/2 c. sugar
4 eggs, room temperature
2 tsp. vanilla extract
1 tsp. blood orange zest
3 c. flour, sifted
1/4 tsp. salt
1 tsp. baking powder
1 c. milk
2 Tbs. black sesame seeds
In a small mixing bowl, whisk together the flour, salt, and baking powder. Set aside. Heat oven to 350* F.
Meanwhile, cream butter and sugar until it’s very incorporated, about 5 minutes. Add the eggs one at a time, mixing thoroughly until the butter mixture is very light and fluffy, about another 5 minutes. Add the vanilla extract and blood orange zest.
Stir in half of the flour and half of the milk until just mixed. Repeat with remaining flour mixture and milk. Stir in the black sesame seeds.
Pour batter into a buttered and floured bundt cake pan. Bake for about 16-20 minutes, or until a toothpick comes out with a few crumbs attached. Flip it onto a cooling rack and let it cool before glazing.
Ingredients for glaze
2 c. powdered sugar, sifted
1/4 c. blood orange juice
1/2 tsp. vanilla extract
Milk, as needed
In a small bowl, whisk together the powdered sugar, blood orange juice, and vanilla extract. Mix in milk 1 Tablespoon at a time until you reach your desired consistency. If the glaze gets too thin, add more powdered sugar a couple Tablespoons at a time.
Pour glaze over cake. Sprinkle with black sesame seeds!
xo Sara Lynn
*Song of the day: Become the Warm Jets by Current Joys
In high school, I went to a baking and pastry high school and to make a little extra money, I would sell homemade cupcakes. Some of my bigger projects were for weddings and bridal showers, and I also did smaller events like 9 year old’s birthday parties. I actually won third place next to a bunch of professional pastry chefs at a couple of competitions, which was my crowning achievement at the time. I was famously known for my marshmallow buttercream that people used to call “crack frosting”. Obviously I lived that rockstar life back in the glory days of my youth.
Honestly though, going to my high school taught me invaluable lessons about food and the melding of flavors. It helped me land my first job in the industry that eventually led me to my coffee-career and love for food blogging. In a way, it was kind of like a weird, food version of Glee, but I got to do cool things like meet Vic Vegas and work in a bunch of kitchens in the casinos on the Strip. I think going to my high school gave me the confidence to actually start this food blog like, almost 6 years ago?! And luckily, I’ve come a long way since my first post, because *wow* I did not know how blogs worked 😬 I still have memories of having a mental breakdown, because I couldn’t figure out how to make an “About Me” page. I’m still not quite sure why I couldn’t just have a Tumblr page like every other 16 year old in the early 2010s.
I haven’t been making cupcakes “professionally” for a while, but of course, I still love to bake, especially now that I’ve gotten more adventurous with my flavor profile. So when a few weeks ago (well, before Christmas) Molly Yeh posted a recipe for marzipan buttercream, I diiiiiied. Marzipan buttercream is everything I dream about. Plus anytime I make anything with almonds, I immediately have the instinct to shove oranges in there somehow. And (!) since I’m not still in high school, I added orange liqueur, because boozy cupcakes = the best cupcakes.
This recipe is adapted for high altitude, because as I’ve mentioned in the past, for some reason I have to use high-altitude recipes for cakes and nothing else ¯\_(ツ)_/¯ I’ve been celebrating extra hard, because I *finally* figured out how to adapt my fave cupcake recipe to high-altitude almost five years after moving to Reno!! If you need me, I will be celebrating with extra orange liqueur.
Orange Liqueur Cupcakes + Marzipan Buttercream
Makes about 16 cupcakes
1 3/4 c. flour
1/2 tsp. baking powder*
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. butter
1 c. sugar*
1 tsp. vanilla extract
2 Tbs. orange liqueur (I used Triple Sec)
1 tsp. orange zest
1/3 c. buttermilk
1/4 c. flavorless oil
3/4 c. whole milk**
In a small bowl, combine the flour, baking powder, baking soda, and salt. Preheat oven to 375* F***.
Beat the butter and sugar together until thoroughly mixed. It will likely remain grainy. Add the eggs one at a time, mixing completely. Add the vanilla extract, orange liqueur, and orange zest. Stir in the buttermilk and oil.
Mix in half of the flour mixture and half of the whole milk. Repeat with the remaining flour mix and milk, stirring just until combined.
Using a scoop, fill cupcake tins about 3/4 of the way with batter. Bake, checking for doneness at 15-18 minutes. Cupcakes are done when an inserted toothpick has a few crumbs stuck to it.
Let cool and frost with Molly Yeh’s marzipan buttercream (1/2 recipe). Top with sprinkles!!
*use 1 1/2 tsp. baking powder for sea-level
**use 2/3 c. whole milk for sea-level
***bake at 350* F for sea-level
xo Sara Lynn
*Song of the day: Misty Morning by Travis Bretzer
While Insta has proven to me that the ~hip~ people of the world have been spending their weekends partying in bunny costumes, I have spent mine doing laundry, petting my hedgehog, and watching Stranger Things. *raises the roof*. I just got back from Toronto, where my friend Stephen took me to all kinds of breweries, Niagara Falls, aaaaand (!!) I had poutine for the first time! Where can I get poutine in Reno?? I need it more frequently in my life! Usually when it comes to deep-frying foods at home, I dodge it like it’s hot (the messssss), but for poutine, I might be willing to pull out all the stops. Or maybe I can rig it with some extra-crispy tater tots right out of the oven? Canadians: would that be sacrilege??
On another note, I will be spending my Halloween night eating white chili with my cousins and taking the kids trick-or-treating! I found an amazing vintage 1960s dress at a thrift store the other day that I was planning on utilizing in my costume, but now that I’ll be walking around in the cold weather, I’m thinking of pulling out my classic Rosie the Riveter costume and calling it a day. It’s almost a tradition at this point after all.
A couple of weeks ago, I surprised my parents for their birthdays by coming home from London a week earlier than I told them. (Although, they did end up going on vacation for their birthdays, so I had to pretend I was still in England for a few extra days yikes!). I showed up at their front door and rang the doorbell cake-in-hand. They were so excited, we went to a delicious steakhouse for dinner, and then we celebrated with this cake for dessert! It was exactly what I wanting, and they loved their birthday present (me, obvs). This cake was the perfect addition: a lightly sweetened pumpkin cake with a touch of sage flavor and a sticky brown sugar icing that tastes faintly of caramel and butter. It’s the perfect fall dessert and makes a great addition to a Halloween party or even a Thanksgiving dessert table (it has sage in it after all!). Plus, you can decorate it like a pumpkin or turkey or something if you really want to make it festive. Obviously, I went the easy way with a few sage leaves and a rustic ‘happy birthday’ sign. Have a spooky night!
Pumpkin + Sage Cake with Brown Sugar Icing
*Cake is for High-Altitude baking. Please refer to alternative measurements if you do not live at high-altitude!*
1/2 c. sugar
1/4 c. brown sugar
1 c. + 6 Tbs. flour
1/2 tsp. salt
1/2 tsp. baking powder*
1/2 tsp. baking soda**
1/2 c. Tbs. buttermilk
1/2 c. pumpkin puree
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon
1/4 c. vegetable oil
1 tsp. vanilla extract
1/2 c. milk
Preheat oven to 350* F. Grease and flour two 6-inch cake pans. Combine the flour, salt, baking powder, and baking soda in a small bowl. In a medium bowl, cream the brown sugar, sugar, egg, buttermilk, pumpkin puree, pumpkin pie spice, cinnamon, vegetable oil, and vanilla extract. Add half of the flour mixture and half of the milk. Then add the remaining flour mixture and milk. Divide the batter between the two cake pans.
Bake the cakes for 20-25 minutes or until an inserted toothpick shows a few crumbs. Let the cakes cool. Meanwhile prepare the icing (below). Level each cake, and cut each cake in half so you have 4 even layers. Spread frosting between each layer, stacking them until there are 4 cake layers. Frost the outside of the cake. Decorate as desired.
* Use 3/4 tsp. baking powder for regular-altitude recipes.
**Use 3/4 tsp. baking soda for regular-altitude recipes.
1/2 c. butter
1 c. brown sugar, packed
1/4 c. milk
1 3/4 – 2 c. powdered sugar
Melt butter in a saucepan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly. Cool to lukewarm – add milk. Gradually add powdered sugar, and beat until thick. If it becomes too stiff, add a little hot water to thin. Frost over cake!
xo Sara Lynn
*Song of the day: Atmosphere by Joy Division
I am unashamed to admit that I am currently involved in a love affair with a cheesecake. I have to say, this is fairly out of character for me, considering I’m not a huge cheesecake fan – cheese = yay! cake = yay! cheesecake = meh. Many of my friends and family are cheesecake lovers, but I tend to fall more towards the creme brulee side of the custard spectrum – I can’t resist a burny-caramely top, and I hold firmly to that belief. I find many cheesecakes to be a little too creamy, or even worse, crumbly, and oftentimes they aren’t sweetened enough, leaving the filling reminiscent of a bagel that’s been sitting on the counter getting cold. Not a pretty visual there? Well, that’s how the
cookie cheesecake crumbles, and I think there absolutely needs to be a seminar on how to properly bake a damn cheesecake. Sorry, not sorry – I’m putting an end to this.
Okay, maybe I have a holier-than-thou attitude towards cheesecake, but seriously, have you ever read reviews on any NY cheesecake recipe? Good lord, those east-coast peeps have a cheesecake power complex of epic proportions. (Okay, I really do get it though – you’re a tried and true New Yorker, and you’re desperately trying to recreate the cheesecake your grandmother used to throw together sans recipe. I promise, my family has been trying to do this with my grandmother’s enchiladas for years, and we can’t get it right – this is what happens when you let a Norwegian woman make Mexican food).
Anyhow, let me tell you, those recipe-reviewing-cheesecake-aficionados know their craft – crumbly cheesecake? Waterbath. Chunky chunks of cheese? Room temp the cheese and eggs! Genius. Props to you guys (and your grandma’s tips!). I appreciate you and your power complex (;
And on another note, here I am about to crush your OG-cheesecake loving souls. Because I added mascarpone to my cheesecake. And I added orange zest. And I added amaretto. And the crust is made with almond cookies. And it’s the most delicious, light, wonderful cheesecake I ever did eat. If it makes anyone feel better, I’ve heard a lot of Italian cheesecakes use mascarpone and amaretto! Does that help? Bueller, Bueller?
Anyways, I decided to use mascarpone, because as I said earlier, I don’t love the super-thick, creamy cheesecake in most restaurants (I’m especially looking at you Cheesecake Factory). However, the mascarpone rids of that overly-rich cream cheese taste and adds a fluffy, light texture that I adore. Orange zest was added to get away from the lemon that typically adorns cheesecakes. As for the amaretto, it was almost not added – I stared at that bottle in the grocery store for approximately 15 minutes, walked away from it, and thought, “Sara, that is so not the spirit”, turned back to the liquor aisle, and added it to my cart. It was a dilemma of vast proportions, but it made the cut, and I’m so relieved it did. Alcohol helps desserts always.
Btw I brought this cheesecake to my parents’ house for a family dinner and, I almost freaking DROPPED it while slipping on ice. But not to fear, my clumsy footing still appreciates the sanctity of $12 worth of cheese. I held onto that cheesecake like Harry held onto the Sorcerer’s Stone.
Yes, I did just make a HP reference, and I stand by that decision.
XO Sara Lynn
*Song of the Day: Stay This Way by Peter Bjorn and John