Oven Puffed Pear Pancake (Pannekoeken)

Today I woke up and experienced a full-blown Saturday conundrum. Starving and craving a luxurious brunch, but rolling over seeing the clock strike 11:20am. Fridge supplies running a bit low, but the essentials still intact, rendering a grocery store trip superfluous. Never the one to backdown in the face of a food challenge, “A” exclaimed “PANNEKOEKEN!”

For strangers to the Dutch language or non-native Minnesotans, such an exclamation roughly translates to “YES! OVEN PUFFED PANCAKES!” 

This is an incredibly easy recipe to adapt to whatever you do or don’t have in your kitchen. We’ve been making different variations for years based on what’s in season, where we’re living or what’s in our kitchen. While living in Seattle and at the height of berry season, I loaded up our pancake with the best fruits the Pacific Northwest had to offer: http://www.thegingercook.com/2012/06/oven-puffed-pancake-with-berries.html

Today we had a renegade pear, leftover ginger from brewing kombucha and an orange “A” brought home from work. And you know what? Those seemingly random bits came together to create one of the best oven puffed pancakes yet! Don’t discredit the scraps at the back of your crisper drawer; let them make friends with the other rejects. It’s a culinary creation just waiting to happen! 

As long as you have the basics of eggs, butter, flour and (almond) milk, brunch is obtainable. 

Oven Puffed Pear Pancake

Adapted from Two Tarts

Ingredients:

• 1 tbsp goat butter
• 3/4 cup all-purpose flour
• 1/2 tsp salt
• 2 tsp orange zest
• 1 in piece of ginger, finely grated (microplane works best)
• 3 eggs
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 pear, thinly sliced

Directions:

1. Preheat the oven to 450 F. Place the goat butter in a 8-in cast iron skillet, and place it in the oven.
2. Combine the flour, salt, orange zest and ginger in a large mixing bowl. In another bowl, whisk together eggs, almond milk milk, and vanilla. Add this to the dry ingredients, and whisk until combined and smooth.
3. Wearing an oven mitt, remove the hot skillet from the oven (the butter should be bubbling), and pour in the batter all at once. Quickly arrange the pear slices in a circular pattern 1 ½ inches away from the edge of the pan, and return the skillet to the oven. Bake until the pancake is nicely browned and puffed around the edges, 12 to 15 minutes.
4. Remove the pancake from the oven (don't forget that oven mitt!). Cut into wedges and serve with a bit of maple syrup or powdered sugar.

Cinnamon Sugar Pumpkin Doughnuts and Muffins

Unless you've been avoiding Facebook, Pinterest, Instagram, walking down the sidewalk and talking to other people, you know that "Pumpkin Spice Season" is upon us. You can't turn the corner without seeing a PSL (or a pumpkin spice latte, if you want to be formal) in a death-grip or browse Facebook without seeing a love poem to some pumpkin spice. While I pretend to mock them, let's be real, I am one of them.

Smelling cinnamon coated apples basking in the warmth of my oven makes me giddy and apt to spread some baking joy. Hoarding canned pumpkin is a seasonal tradition and unearthing it again in July is always a shock. So yes, I roll my eyes at all the "#PSL" hype… but I partake is a more homemade fashion.

To any co-workers who are reading this post, yes, these are the baked goods I brought into the office! 

Cinnamon Sugar Pumpkin Doughnuts & Muffins

Adapted from King Arthur Flour

Ingredients:

• 1/2 cup vegetable or canola oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups canned pumpkin purée – not pie filling
• 1/2 to 1 tsp salt (see note above)
• 1 1/2 tsp baking powder (see note above)
• 3/4 teaspoon ground cinnamon plus a heaping 1/4 teaspoon each ground nutmeg and ground ginger
• 8 oz (1 3/4 cup + 2 tbsp) all-purpose flour

For the cinnamon-sugar topping:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Directions:

1. Preheat oven to 350 degree F.  Grease the muffin tins and doughnut pan with a little bit of butter and flour.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the oil, eggs, sugar, pumpkin, salt, and baking powder on medium speed until the mixture is smooth.
3. Lower the speed of the mixer and stir in the cinnamon, nutmeg, and ginger, as well as the flour until they are completely incorporated. Do NOT over mix - this can lead to a tough texture.
4. If you're making doughnuts, fill the wells of the doughnut pans about 3/4 full, using a scant 1/4 cup of batter in each well (a small cookie scoop works well here). 
5. If you’re making muffins, fill each well about 3/4 full.
6. Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you’re making muffins, they’ll need to bake for 23 to 25 minutes.
7. While the doughnuts/muffins bake, stir together the sugar and cinnamon in a small bowl until well mixed; set aside.
8. Dip the warm doughnuts and muffins in the cinnamon-sugar topping. The muffins will keep in an airtight container at room temperature for 2 to 3 days and may need a cinnamon-sugar refresher before serving. 

Key Lime Bundt Cake

Every person I've talked to has bemoaned that this has been the most hectic summer in recent memory. Work, family, friends, life - it was all wanting equal parts of you without enough downtime to spare. "A" and I can group ourselves into that camp and complain. Yet what's the point? Now that we live in the Midwest, even though it takes some gas and time, we are able to drive to see both our families with a days notice and a weekend's time. While one family is a 4 hour drive to the west and another a 7 hour drive to the east, the fact that we can both see family more than one or two times a year is priceless.

Giving up the American tradition of barbecuing and relaxing with a day free of labor, "A" and I drove to Michigan for a Labor Day weekend filled with good food in Ann Arbor and an (age need not be mentioned) birthday for my beautiful Grandma, Betty! 

It's pretty much an unspoken rule that if I'm in attendance at a birthday party (family or not), I'll supply the cake. Even though I have a pretty good roster, my mother demanded that I make her mother a Key Lime cake. Not that new fancy chocolate cake recipe I've been waiting to try out. Not that caramel cake that most people would line up to try. Nope - a cake filled with Key Limes and not in pie form.

As I mentioned earlier, the weeks of summer have been filled to the brim and the temperature steadily rising, the thought of turning on an oven for even five minutes seemed to daunting. So instead I adapted a Key Lime cake recipe I have previously developed, threw it in a bundt pan and made it in my parents kitchen after my morning run. Oh yeah, did I mention I've been training for a running race? That's another story for another time.

Needless to say, the birthday girl was happy and I have yet another successful birthday cake in my storybook. 

Key Lime Bundt Cake

Ingredients:

• 2 ½ cups all purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 1/2 tsp. baking soda
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 cup fresh or bottled key lime juice
• 3/4 cup goat yougurt
• 2 tablespoons fresh lime zest

Directions:

1. Preheat oven to 350 degrees F. Grease bundt pan with oil or melted butter and flour.
2. Sift flour, sugar, baking powder, baking soda and salt together into mixing bowl. 
3. Add eggs, oil and lime juice mix on medium speed of an electric mixer until creamy. 
4. Add goat yougurt and zest; mix until smooth. Pour cake batter into bundt pan and bake for 45 minutes, or until tester is inserted and comes out clean.
5. Cool in pans for 5 minutes and then turn the cake out onto cooling racks. Cool for 1 hour.
6. To decorate, make a glaze with key lime juice and powdered sugar and top with toasted unsweetened coconut.

Tartine Country Bread

B R E A D. I love you. I could eat you, romantically of course, every day, at every meal and loaves at a time. It doesn't matter if you're white, wheat or country. I will love you just the same and you'll never have to worry about me cheating on you with Mr. Cookie. As long as we can shake things up and throw goat cheese into the mix every once and a while, our love will be eternal.

I rarely do this, if I ever have, but I won't be including a recipe in this post. Not that I don't have it, but that I don't think I will be doing it justice by posting it on my blog. For Christmas last year, "A" received a copy of the Tartine Bread book from an old college friend. If you haven't heard of Tartine, I will assume you haven't been to San Francisco or don't have the obsession with bread that I do. To prepare myself for the Tartine method, I had been building up my starter and learning how to make bread all over again.  

I'm an experienced bread baker and I had to practice the Tartine method. That should be your first clue why the recipe won't be on the blog. The first few loaves were delicious and turned out fine, but the process to get there left me crying, yelling and pulling my hair out. It was hard and why was the dough SO STICKY!? Then one day it clicked. I remembered all the ratios and knew what the dough should feel like between my fingers. During the long bulk fermentation phase, the billowing air bubbles brewing in the bread is now a welcome comfort. I get it and it gets me. 

So I urge you, if you have any desire to make sourdough bread, please, pick up Chad Robertson's book . It's a work of art with pages upon pages of science and instruction. If that doesn't suit you, he has the most wonderful step-by-step photography that a frustrated baker could ask for. If more proof is needed, look at this bread. I did not a minute of kneading and the dough was able to rise in the fridge overnight as to produce a fresh loaf right before a dinner party.

Red Wine Chocolate Cake with Cherries

Somehow July sneaked past me and decided not to stop by to say hello. If you asked me what I did last week, I would think I just watched the fireworks booming over Lake Michigan. Sitting on the Michigan-side shores and looking back on a town of my childhood. But apparently that happened just about a month ago, if you believe the calendars. Personally, I think a Time Lord visited Madison and erased my memory to hide our wild adventures.

Yep. That's my story. Time Lord. In July… in Madison, Wisconsin. Quite logical really.

So that means that I made this cake just a few days ago if we're thinking back to last week, "the beginning of July." Rumor has it there was a nasty heat wave that swept though the region and made me think of my stove as the catalyst to the apocalypse. Good thing that "hasn't happened" yet and I made this cake pre-heat wave for a wonderful lady named Kate.

Kate and "A" are grad school friends and soon after moving to Madison we bonded over being Michiganders and living approximately five doors down from each other. After many potlucks, late-night group beers, dog sitting and crazy landlady adventures, I can honestly call this gal a good friend.

And anyone who knows me knows friends get cake, especially on their birthday. And what's a Michigander girl to do for a Michigander's birthday? Make a Michigan "Kate Cake." Ok, maybe the term "Kate Cake" isn't hot yet but trust me! It will be as it is composed of (only what I assume is) Miss. Kate's favorite things: Michigan cherries, (Michigan) red wine and dark chocolate. It doesn't hurt that it's utterly delicious and one of my favorite cakes that I've made! 

Anything that has a tight but moist crumb, chocolate and is easy to decorate is a win in my book. I also can't discredit the fact that it's relatively low sugar and incorporates fresh fruit! So while the cherries are still blooming and the temperatures are mild, make someone you know a Kate Cake! They won't hate you for it.

Chocolate Red Wine Cake

Adapted from Food & Wine Magazine 

Ingredients:

• 2 cups all-purpose flour
• 3/4 cup unsweetened dark cocoa powder (not Dutch process)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 sticks unsalted goat butter, softened
• 1 1/4 cups sugar (I used a little bit less)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/4 cups dry red wine

Directions:

1. Preheat the oven to 350°. Butter and flour a 12-cup bundt pan. In a bowl, whisk the flour, cocoa powder, baking soda and salt.
2. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until fluffy, 4 minutes. Add the eggs, one at a time, and beat until incorporated. Add the vanilla and beat for 2 minutes longer. Working in two batches, alternately fold in the dry ingredients and the wine, until just incorporated.
3. Scrape the batter into the prepared pan, and bake for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a rack; let cool completely. Top the cake with pitted and sliced cherries reduced in a small sauce pan with a little bit of water.

Banana Bourbon Muffins

The past month has been an unfortunate one in our household. No, all ten fingers and all ten toes are still intact. No, our garden is still thriving against all odds and days of rain. No, I didn't coat a body part in gold during an unfortunate smelting accident.

Our oven was broken.

As in, it would heat up, beep loudly, stop it's foot and shut down. Just like that our Sunday pizza nights came to a halt. No more roasted vegetables. Most tragically, baked goods ceased to exist. This was not an exciting discovery to make less than two weeks after moving into our apartment.

Life happens and it took a while to coordinate a visit from the repair man. He came by, listed to the bowls of our aging stove and diagnosed it as needing some surgery. Placed on the donor list and hoping for a new part, we waited for relief. Thankfully, the temperature outside rose and the desire to turn on the oven was less tempting. But a crockpot cannot be used as an oven forever and my desire to bake was bulging. Eventually, as this post would suggest, our oven was successfully mended and I got back to baking.

With bourbon. Because I said so… and because "A" went down to Louisville for a bachelor party and we are now are well on our way to having a legitimate collection. There were also some bananas in the corner maturing into prime fruit fly food. Putting two and two together seemed like the best option.

Then because I have a slight addiction to cocoa nibs, I threw in a handful for crunchy good measure.

Banana Bourbon Muffins with Cocoa Nibs

Ingredients:

• 1 3/4 cup all-purpose flour 
• 1 1/2 teaspoons baking soda 
• 3/4 teaspoon kosher salt 
• 3 large eggs 
• 3/4 cups sugar 
• 3 large very ripe bananas
• 3/4 cup vegetable oil
• 3 tablespoons bourbon
• Splash of vanilla extract
• Scant 3/4 cup cocoa nibs

Directions:

1. Preheat oven to 350°. Line a muffin tin with liners or grease with vegetable oil if not using liners.
2. Whisk flour, baking soda and salt in a medium bowl. 
3. In a stand mixer with a paddle attachment, beat bananas until mushy. Add in oil and sugar and beat for 2 minutes, or until well combined. Add in eggs one at a time and beat well after each addition. Mix in bourbon and vanilla extract.
4. Add dry ingredients to banana mixture and stir just until combined. Stir in cocoa nibs. Scoop batter into muffin tin, filling 2/3 of the way.
5. Bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes minutes. Transfer to a wire rack; let cool in pan for 5 minutes. Turn out onto rack and let cool completely.

Amaretto Almond Biscotti

It's real talk story telling truth time and I have an embarrassing confession to make… I'm not quite what you would call a "sweets" person. Which is weird because one of my all-time favorite activities is baking (one could only assume after perusing around on my blog for even just a minute). Nothing melts away stress or puts a smile on my face faster than being elbow-deep in dough and listening to the whirling of my stand mixer whipping together fat and sugar.

It still doesn't mean I would pick it over a crusty loaf of bread with some goat cheese. Or peanut butter. Or figs. Or really, really, dark chocolate. Or… I've better stop myself now. Just know that the way to win me over is with bread and spicy curry. Not a candy bar.

But if you brought me some biscotti? Game over. I'm done, all yours for the taking. Biscotti is my biggest weakness - it's a crispy crunchy not-really-sweet dessert breakfast item. I love brunch. I love crunch. Put those two together and you got biscotti. My kryptonite. 

As I lean towards indecisiveness, I presented "A" with two options earlier this week: biscotti or cookies. This post kinda hints at what he chose. To keep my ravenous self at bay, I sent him off to work with a good sized Tupperware filled to the brim and told him to share. I hope he's at least getting popular...

If you want to be the coolest chap at the office, I recommend you make some too! Or just give them to me and I'll do your (evil) bidding.

Amaretto Almond Biscotti

Ingredients:

• 2 cups almonds
• 3/4 cup plus 1 tablespoon sugar
• 2 cups all-purpose flour
• 1 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 3 eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoon amaretto or 2 tablespoon rum with 1 tsp almond extract
• 1/4 cup cocoa nibs

Directions:

1. Preheat the oven to 350 degrees F.
2. Spread the almonds in an even layer over a baking sheet. Bake for 10 minutes, or until toasted, carefully stirring once halfway through to prevent burning. Let cool for 10 minutes.
3. In the bowl of your food processor, combine 1/2 cup toasted almonds, 1 tbs sugar and pulse until finely ground. Add the flour, baking powder, and salt. Pulse three times to mix.
4. In the bowl of your stand mixer fitted with the paddle attachment, beat the eggs, vanilla, amaretto and remaining sugar on high until fluffy and thick, about 3 minutes. Reduce the speed to low and slowly add the flour mixture. Fold in the whole almonds and cocoa nibs.
5. Lower the oven temperature to 325 degrees.
6. Line a large baking sheet with parchment paper or a silpat. Wet your hands with water, divide the dough in half and form into two loaves, about 2″ by 10″ (the dough will be thick and sticky). Smooth the tops to create a flat surface and bake for 40 minutes, until golden.
7. Remove the loaves from the oven. Using a bread knife or a very sharp chefs knife, diagionally slice the loaves into 1/2″ cookies and bake for another 20 minutes, flipping cooking halfway through, until crispy.
8. Cool the cookies completely before stacking or storing. To retain crispness, put the cookies in an airtight container as soon as they are completely cool. Biscotti may be stored airtight for several weeks.

Apricot Maple Cinnamon Rolls

I feel like I could post a picture and present without comment (but I'm a chatterbox so that would be impossible to do). However, I essentially did just that on my Facebook page and boy-oh-boy did the offers start rolling in! I had one friend beg me to come back to Seattle, another started plotting a road trip over to Madison and all the while, "A" is gloating in the glory that is homemade apricot maple cinnamon rolls. Freshly baked on a Sunday morning. All to himself. Even though I did offer up the leftovers, no one seemed willing to make the journey. Oh well, "A's" gain.

While I was ambitious enough to make cinnamon rolls for our weekly Sunday brunch, I was just lazy enough to do the prep work the night before. Make the rolls according the directions but instead of having them do the final rise on the counter, plop them in the fridge overnight for a slow rise. The next morning, bring them to room temperature on the counter before baking.

The thing is, friends, these rolls are shockingly uncomplicated to make. Granted, I do have a KitchenAid stand mixer to do most of the dirty work for me. Even if you don't have a mixer, the dough is so soft and pliable that it would be too difficult to work with by hand.

Apricot Maple Cinnamon Rolls

Adapted from the Joy the Baker Cookbook

Ingredients:

• for the dough:
• 2¼ tsp. (1 pkg) active-dry yeast
• ½ tsp. + ¼ scant cup granulated sugar
• ¼ cup water, lukewarm (~115° F)
• ½ cup almond milk milk, at room temp.
• 2 TBSP. packed brown sugar
• 1 tsp. pure vanilla extract
• 1 egg
• 1 egg yolk
• 2¾ c. all-purpose flour + more for kneading
• ¾ tsp. salt
• 4 oz. (½ cup) goat butter, softened

for the filling:

• ½ cup packed light brown sugar
• ½ cup finely chopped walnuts
• ½ cup dried apricots, chopped
• 1 TBSP. ground cinnamon
• ½ tsp. salt
• pinch ground cloves
• 3 TBS. pure maple syrup
• ¼ cup goat butter butter, melted

for the glaze:

• 1 cup powdered sugar
• ⅛ cup almond milk

Instructions:

Dough:

1. Combine yeast, ½ tsp. of sugar, and water in the bowl of a mixer. Stir and let sit until foamy, 5-10 minutes.
2. Add remaining sugar, almond milk, brown sugar, vanilla, egg, and egg yolk. Beat until well combined. Using a dough hook, add flour and salt to bowl and mix at medium speed until dough just begins to come together. Turn mixer to medium-high and knead for ~4 minutes.
3. Add the softened butter and continue to knead for ~6 minutes. The dough will be wet and sticky. Knead in another ⅓-½ cup of flour into the dough. Dough should be just slightly tacky and very soft, but it should not stick to your hands.
4. Place in a large, greased boil. Cover with plastic or clean kitchen towel and allow to rise in a warm place until doubled in size, 1½-2 hours.

Filling:

1. While dough is rising, combine sugar, walnuts, apricots, cinnamon, salt and cloves in a medium bowl. Stir in the maple syrup and set aside.

Dough (again):

1. When dough has doubled in bulk, tip it out of the bowl onto a heavily floured work surface. Gently knead the dough until it is no longer sticky, adding ~3 Tbs of flour as needed for ~2 minutes. At this point, the dough is soft, silky, supple, and totally sexy. Let rest on counter for 5 minutes.
2. Using a floured rolling pin, roll the dough into roughly a 10"x20" rectangle. Position dough so that the long sides are parallel to you (you'll be rolling from the long side). Brush about half of the melted butter over the top of the dough, enough to coat it well.
3. Dump all of the filling onto the buttered dough and spread evenly, leaving a 1" border at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.
4. Roll the dough into a tight cylinder. Pinch all along the edge to seal. Place dough, seam side down, on a cutting board. Cut into equal slices.
5. Arrange slices, cut side up, in a greased pan (I used a large pie pan). Each roll will have a bit of space on all sides. Cover with plastic wrap and leave to rest in a warm place for 1 ½-2 hours, until they've puffed up nice and big and are touching. (NOTE: is you would like to refrigerate overnight, place the covered unbaked rolls into the fridge at this point. Bring to room temperature before baking.) Place oven rack in upper ⅓ of oven and preheat oven to 375° F during last 15 minutes of rise time.
6. Slide into preheated oven and bake for ~30 minutes, until golden and bubbling. Rub some goat butter on the rolls just after you've pulled them from the oven.

Glaze:

1. While the rolls are cooling slightly, whisk together the powdered sugar and almond milk until smooth. Drizzle over warm rolls.
2. Share with friends. Make people happy. Smile.

Fresh Cranberry Orange Scones

If food was rated on the man scale, these scones would get a crumb-dusted smile with a sticky fingered thumbs up. Not only did "A" scarf down two of these for breakfast, he ever so politely asked me if he could eat just one more after our bike ride yesterday. Then this morning? He sneaked in another one before I even had a chance to scrub the sleep off my eyes.

I think there might have even been a request for this to be a weekly thing. Or for me to drop everything and open a bakery just for him ASAP. The details are a little melted as never has a simple breakfast been so well received by "A." My mind was too in awe.

As it tis the season of all things red, fat filled and sugar laden, cranberry baked something was just calling my name this weekend. Sure, there are some dried cranberries in the pantry. Great, there might be some canned pumpkin shoved in the back. But the farm fresh goodness is where it's at.

"A" has been collecting cranberries from all the farmers across the land so saying there was a surplus is not a stretch. Check - cranberries all accounted for. Yet something was missing, I wanted more. MORE I tell you! 

Good thing I found a random (but really, where did it come from?) orange in my purse. Totally normal right? I hope it wasn't tainted and stuck into my satchel as a cruel joke. Even if this is so, joke is on you sir as I won and these scones are delicious.

You don't want to know about poisoned oranges and hoarded cranberries though. You want to make these, right? It's super easy if you have a food processor and, I would assume, a cinch if you just had a pasty cutter. Either way, the goal is to cut up the chilled butter so it's well distributed in the flour mixture but some small pieces of butter should exist.

After that it's the standard one two punch of combining the wet ingredients with the dry.

Before you know it, you'll be sconed.

Fresh Cranberry Orange Scones

Adapted from Slash of Something

Ingredients:

• 2 ½ cups all-purpose flour
• ¼ cup granulated sugar, plus more for sprinkling on tops of scones
• 1 tablespoon baking powder
• ¾ teaspoon kosher salt
• 1 tablespoon grated orange zest
• 6 tablespoons chilled goat butter, cut into small cubes
• 8 oz. fresh cranberries, roughly chopped
• 2 teaspoons freshly squeezed orange juice
• 1 scant cup whole goat milk, plus more for brushing on tops of scones
• 1 large egg
• 1 teaspoon pure vanilla extract

Directions:

1. In the large bowl of a food processor, place the dry ingredients and orange zest, and pulse to combine. Add the goat butter butter, and pulse 10 or so times to combine. There should still be small pieces of butter. Transfer flour mixture to a large mixing bowl. Fold cranberries into mixture.
2. In a large measuring cup, place goat milk, egg, orange juice and vanilla. Mix well, then pour into flour mixture. Using a fork, fold (do not stir) the wet mixture into the dry mixture while gradually turning the bowl. When dough begins to come together, gently kneed dough into a ball shape.
3. Transfer dough ball to floured board, and gently pat it into a 6- or 7-inch circle. Use a pastry scraper or large chef’s knife to cut it into 8 triangles.
4. Place the scones on a parchment paper or silpat lined baking sheet and freeze for 30 minutes.
5. Preheat oven to 425 degrees. Brush tops with cream, and sprinkle with sugar. Bake for 20 to 25 minutes, turning pan halfway through. Scones are done when a toothpick inserted in the center comes out clean.

Apple-Blackberry Cake

To quote Titanic: "Hello! Is anyone alive out there?" Well yes, yes I am and my, oh my, is it mighty fine to see you again.

I read once that the worst thing a food blogger can do is "apologize" for not posting frequently enough and that it’s annoying to readers. Internet, I’m going to go against you for one second here and say I’m sorry. I haven’t been completely away from my kitchen, but I’ve definitely been neglecting it. “A” and I still cook a few times a week, but his apartment is a little dark and I always forget my camera anyways. Then the food my girlfriends and I make at Tuesday Girls Night usually is consumed with such fervor that I wouldn’t have a shot at a photo anyways.

Heck, I ate kale chips and Bing cherries for dinner the other night. While it was delicious and fulfilled my cravings, it’s not really a meal I should brag about.

Excuses… excuses… but hey, I’m back! At work, we’ve been having a series of “Iron Chef” bake-offs. The first round was marshmallow. That Sunday I had a 10-hour adventure from Texas back to Seattle and was in no mood to get down in the kitchen. Pass on that round.

Second round? Cinnamon. I ended up making some cinnamon ginger snap cookies and toasted pecan and cinnamon ice cream sandwiches. While I failed to take a photograph, I was victorious and won a spot in the finals.

This past Monday was round 3 and the challenge was berries. I had been flirting with a few recipes but I ultimately decided on apple-blackberry cake. I didn’t want anything that was loaded with sugar or overly complicated. The dough is easy to put together; a simple whisking of the dry ingredients into the wet, fruit is pressed in and it’s good to go in the oven. Simple, delicious and impressive – my kind of recipe.

A few things to note though, I found myself having to put the cake in for a little longer than the recommended baking time but I wasn’t paying attention and ended up over baking it by a minute or two. If anything, next time I make this I would under-bake it slightly as let it firm up more in the pan.

Either way, this is a great dish to bring to a potluck either as a ‘healthy’ dessert or a side dish at a brunch.

Apple-Blackberry Cake

Adapted from Martha Stewart Living

Ingredients:

Granulated sugar, for coating pan

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 6 tablespoons goat butter, melted
• 3/4 cup packed light-brown sugar
• 1/2 cup goat milk
• 2 large eggs
• 4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges
• 1 cup (1/2 pint) blackberries

 Simple Topping:

• 2 tablespoons packed light-brown sugar
• 1/4 teaspoon ground cinnamon
• 2 tablespoons goat butter, cut into pieces

Directions:

1. Pre-heat oven to 350 degrees.
2. Butter a 9-inch springform pan, and dust with granulated sugar.  I used a 9.5″ springform pan and it worked well, but I wouldn’t recommend using one any larger, as the cake will be thin.
3. Whisk together flour, baking powder, and salt in a bowl.  Whisk together melted butter, 3/4 cup brown sugar, milk, and eggs in another bowl.  Whisk into flour mixture.  Spread batter evenly into prepared pan.
4. Arrange apple wedges over batter, and sprinkle with blackberries.  Gently press fruit into batter.  Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit.  Dot with remaining 2 tablespoons butter.  Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes.  Let cool.  Serve with whipped cream if desired.