S'mores Ice Cream Cake

Sorry, I'm not sorry. Allow me to go out on a limb here, guys. I try to keep this blog pretty practical, mostly nutritious, and classic. Or I at least like to have a good excuse to be completely ridiculous (see here for an example of my reasonable insanity). 

Hummingbird Cake

I make Hummingbird Cake once a year.

I'd never heard of it until I was asked to make it for a colleague's birthday about a year after I moved to Atlanta. I'm a very visual person, so as soon as I heard "hummingbird cake" I instantly pictured hummingbirds being captured and baked into a cake. I was a little embarrassed to admit that I had no idea what the cake was (I was after all a baking and pastry student!).

Apparently its quite the Southern treat originating in North Carolina in the 70's and become wildly popular after a spot in Southern Living magazine in 1978. Imagine banana bread turned cake studded with pineapple and pecans. Then top that image with tangy cream cheese frosting. Yup, it is that good.

Funnily enough this cake typifies Tamie* in the best ways. It's roots aren't Southern, but it is in every way. It is unassuming but brilliant. Not too sweet and sassy enough to make a permeant impression.

My recipe is an adaptation of the cunning and stunning Nancie McDermott, who, herself typifies the Southern woman. I've added a bit of brown sugar in place of the white, merely because I like the flavor it lends to both the bananas and pineapple. And I like to leave the pecans out of the frosting.

Happy Birthday Tamie! *said colleague, who only asks me to make it once a year, for her birthday!



Humming Bird Cake

adapted from Southern Cakes from Nancy McDermott

Serves 10

3 cups all purpose flour

1 cup sugar

1 cup brown sugar

1 teaspoon cinnamon

1 teaspoon baking soda

1/4 teaspoon kosher salt

3 large eggs, lightly beaten

3/4 cup vegetable oil

1 teaspoon vanilla bean paste

1 (8 ounce) can crushed pineapple, juice and all

2 cups mashed banana (it took me about 4 whole bananas)

1 cup chopped pecans

Heat the oven to 350˚F. Line 2 nine-inch cake pans with parchment and spray with non-stick cooking spray.

Combine the flour, sugars, cinnamon, soda and salt in a large mixing bowl. In a medium bowl combine the eggs, oil, pineapple and bananas. Add the wet mixture to the dry fold in the pecans.

Divide between the prepared pans and bake for 35-40 minutes. Cool the cakes in the pans on a wire cooling rack for 10 minutes before de-panning. Cool completely before frosting.

Cream Cheese Frosting

8 ounces cream cheese, at room temperature

4 ounces unsalted butter, at room temperature

16 ounces powdered sugar

1 teaspoon vanilla bean paste

1/4 teaspoon kosher salt

Beat the cream cheese and butter in the bowl of a stand mixer with the paddle attachment until light and fluffy, about a minute. Add the powdered sugar in 1/2 cup intervals, mixing on medium speed between each addition. Stop every other addition or so and scrap the sides of the bowls to avoid any clumpy business. Add the vanilla and salt at the very end, mixing to fully incorporate.

Put a dab of frosting on your favorite cake plate or a cardboard cake circle. Set one cake layer right side up on top of said cake layer. Dollop about 1/3 of the frosting in the center of that cake. Use an offset spatula to spread into an even layer. Top with the second cake layer, this time upside down. Cover the top and side of the cake with the remaining frosting and refrigerate the cake for at least 30 minutes before slicing and serving.

Whole Wheat Oatmeal and Chocolate Chip Cookies

I do not like raisins. Ok, I kind of like them if they are covered in chocolate or sometimes if they are golden. My sister despises them so much that she tells people she is allergic, which I guess is true of anything you dislike so much it makes you sick.

Maybe this is why my favorite cookie became oatmeal chocolate chip. My mom made them often from the recipe on the Quaker box. She used a lot more cinnamon and would keep a supply in the freezer.

Classic Blondies

I admit that I haven't been the best poster this week. I've been working on getting some things into the Fork and Swoon shop along with creating a new Vintage shop with Brian. It is exciting and exhausting along with all the other work and life responsibilities, but I am really glad to get the ball rolling on both.

I threw together some blondies this afternoon to bring to Brian's sisters house tonight.

I think they still need some tweaking, but a very good basic recipe and easy to make on a whim.

Classic Blondies

2 sticks unsalted butter

1 cup light brown sugar

Melt the brown sugar and butter together in a medium saucepan over medium heat until smooth. Remove from the heat and cool for 10 minutes.

Heat the oven to 350˚F and line an 8x8 glass dish with a piece of parchment paper.

Add to the butter and sugar:

2 eggs

Beat until well combined.

Add 1 teaspoon vanilla and 1 cup of all purpose flour and a heavy pinch of kosher salt.

Stir until well combined and pour into the prepared pan. You can also fold in 1 cup of chocolate chips or walnuts or other nuts or m&ms or whatever before panning and baking. Bake for 25-28 minutes until golden and set to the touch. Cool for at least 20 minutes before using the parchment as a sling and cutting the blondies.

makes 12.

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I packaged them in an old Olvatine container wrapped with a scrap of fun paper, just because, well I wanted them to be cute and yummy.

And don't worry I'm also bringing a salad.