i was racking my brain and then the interwebs for some new toppings for a buttermilk coffeecake base. in the past, i have always topped coffee cake very simply with some streusel crumb, but i came across a blueberry coffee cake with a cream cheese center. still wanting a sort of simple cake and one that wasn’t too wet or too sweet, i started to fiddle with combining the two recipes. cherries are my all-time favorite fruit and i figured cherry preserves would be less wet and sweet than a pie style cornstarch thickened filling. i still wanted my streusel topping, but with some extra punch, so i added almond flour to the mix. My dear friend Brenda calls this the SuperNova Cake.
sometimes, someone pesters you so much about something, that you have to cave in and my mom is relentless about cheesecake. for a while now, i’ve been making a version of new york cheesecake, that is just cream cheese, sugar, eggs and vanilla cooked in a water bath. but i was waxing nostalgic for the cheesecake that i grew up with. there’s no water bath and a just touch of flour for structure. Continue reading
This morning, a friend sent me a YouTube link to a scene from Seinfeld, which reminded me of the scene where Jerry & Elaine are shopping for a babka to take to a friend’s party. I immediately needed to have a babka.
still riffing on pound cake here. this one is a buttermilk pound cake flavored with Maker’s Mark bourbon whisky and orange, inspired by a friend’s reminiscence of an orange bourbon pound cake. i was supposed to be working on a re-creation of that cake, but by the time i got to the glaze, i realized i could turn it into something akin to an old fashioned cocktail. woo hoo!
breakfast today is cherry blintzes made from the crêpes i had leftover from the assembly of the mille crêpes cake. i simply took the leftover crêpes and stored them flat in a gallon ziplock type bag in the freezer. i’ve found that they keep for at least two weeks in the freezer. it was early, so i used cherry pie filling as my filling. you could use pretty much any type of pie filling, jam or preserves, you like. feel free to add some farmer or cottage cheese to the blintz as well. Assembly and prep are pretty simple. on a cutting board lay out a crêpe, pretty side down and drop about a tablespoon full of your fruit or cheese filling just below the center of the crêpe and fold like an envelope. i griddle the blintzes on a hot buttered cast iron comal, flap side down first then turn. you’re cooking them just to crisp and heat through. sprinkle with confectioner’s sugar, whipped cream or sour cream. enjoy!
the crêpe recipe is here.