Chocolate Peanut Butter Lava Cake Skillets

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!!

Chocolate Peanut Butter Lava Cake Skillets | Serendipity by Sara Lynn
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Apple Galette with Butterscotch Sauce

This is a classic apple galette, but the butterscotch sauce makes it over-the-top good!  I like to make it ahead to let the flavors infuse, which makes it the perfect dessert for a picnic or party.

Apple Galette with Butterscotch Sauce | Serendipity by Sara Lynn Continue reading “Apple Galette with Butterscotch Sauce”

Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling

Made with chocolate, coffee, and a hazelnut-mascarpone filling, these mocha crinkle cookie sandwiches are the ultimate Christmas treat.  They have been deemed a “more dank Oreo”, if that’s your thing.

Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling | Serendipity by Sara Lynn Continue reading “Mocha Crinkle Cookie Sandwiches with Hazelnut-Mascarpone Filling”

Orange Liqueur & Cardamom Crème Brûlée

Surprisingly simple and Elegant, This Orange Liqueur + Cardamom crème brûlée is one of my all-time favorite recipes.  THe warm cardamom, bitter orange liqueur, and caramel-y brown sugar make it the perfect dessert for a cozy date-night at home.

Orange Liqueur & Cardamom Crème Brûlée

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Caramel + Coconut Nanaimo Bars

Caramel & Coconut Nanaimo Bars

Easy Nanaimo Bars

Hello from beautiful Oregon!  I’m here for the next few days road tripping through the state, and I have big plans of drinking lots of beer + coffee and buying all the cheese at Face Rock Creamery!  Yesterday, we went fishing on the Umpqua River, and I caught 20 fish!  I even stuck my thumb into a few of their mouths, because apparently this stiffens them up and keeps them from flopping everywhere.  I wasn’t totally down with this method of fish-holding, or any method for that matter, but I did it for the ‘gram.  The Umpqua River might be one of the most beautiful places I have ever seen, so for most of the journey, I sat back on the boat and admired the view.  I saw at least a dozen giant birds, including some bald eagles which you can recognize because they have white butts.

Today, I head over to the coast, and apparently there will be wine tasting involved!  I’m also in desperate search for some good coffee, because being in the middle of nowhere Oregon = little to no coffee options, and I’m dying of caffeine headaches.  On the other hand, I found a legit drive-up ice cream spot today, which I honestly didn’t even know existed anymore, and they had cherry-dipped cones (a.k.a. the way to my heart).  I vote that Reno gets an ice cream drive-up that specializes purely in cherry-dipped cones.  I will invest actual money into this enterprise. Continue reading “Caramel + Coconut Nanaimo Bars”

Coconut Cream Pie with Macadamia Nut Caramel

Coconut Cream Pie with Macadamia Nut Caramel | Serendipity by Sara Lynn

Caramel Coconut Cream Pie

To know me and my dad is to know that we are utterly obsessed with coconut.  So I shouldn’t have been surprised when I planned a family BBQ and somehow got talked into making an entire coconut cream pie.  The conversation went something along the lines of –

Me: “So we’ll have tri-tip, carrot salad, and I’ll make a pie.  What else would be good with this?  Some asparagus?”

My mom: “Maybe potatoes gratin.”

My dad: “I think coconut cream pie would go great with all of those things…” Continue reading “Coconut Cream Pie with Macadamia Nut Caramel”

Black Sesame + Blood Orange Pound Cake

Blood Orange Pound Cake with Black Sesame Seeds

Blood Orange & Black Sesame Pound Cake

Black Sesame & Blood Orange Pound Cake

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!

Buttery Black Sesame Pound Cake with Tart Blood Orange Glaze

Black Sesame & Blood Orange Pound Cake | Serendipity by Sara Lynn

Black Sesame Pound Cake with Blood Orange Glaze

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


Black Sesame + Blood Orange Pound Cake
Serves 12

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

Black Sesame & Blood Orange Pound Cake | Serendipity by Sara Lynn

Black Sesame Pound Loaves with Blood Orange Glaze