Showing posts with label ina garten. Show all posts
Showing posts with label ina garten. Show all posts

Friday, June 07, 2013

Carrot-Date-Sultana Cake for Baby's First Birthday



The day is done: we have been partied out. The last of the dishes cleared, leftovers put away. Kids in bed. And now the inevitable long stretch of quiet that follows.

I've spent the past hour uploading photos from my camera, re-living our day, and smiling at the recollections. As a third-time-around mom I knew this bittersweet day would come: my precious baby would become a toddler and I would sit here, stumped, wondering where the past year went. This time the wistfulness hits me harder. How can anyone stand moving beyond this phase? 

I am not prepared for this: with the baby I've been far more relaxed than I was with my older children. I've tried to treasure every moment, every developmental stage; every smile, babble and squishy-cheeked bit of deliciousness. There were days when I felt I could not get anything done because we'd had a rare bad night or two but I was perfectly content to hold her close, breathe in the smell of her sweet, downy head and sit immobile for an hour or two while she napped. For the first months I carried her almost all the time. Her Reflux was just an excuse: the truth is I loved wearing her in my moby wrap, cherished the option of being able to kiss the top of her head each time I tilted down my chin . . .  of drinking in her moments of quiet alertness and of deep sleep. When she became older I would carry her on my left hip, hugging her to me with my left arm, as I went through my day and attempted to perform my daily chores with my other free arm. . . when I went out to visit friends they were ceaselessly amazed how, in the midst of our chatter, she would suddenly rest her head against me and croon herself to sleep. The loud crooning was my cue to begin patting her back or to walk up and down the room a few times and gently rock her. She was the only baby at play-dates who did this. Who fell asleep in this adorable, funny, quirky way.

A baby's first year is a real roller-coaster of emotions and experiences. The whole year can feel like the longest day of your own life. But I still didn't want to rush it. To those with two children or just one child, 3 can seem like a scary number. An out-of-control, chaotic number. But it isn't. Motherhood, the third time around, is that much sweeter. That much more fulfilling. And so much easier. I may have had a few niggling doubts about how I could possibly open my heart to one more little person. But that first moment I held her in my arms, surrounded by my other children, cleared every uncertainty from my mind. "She completes us" I texted back to a friend who had sent a message congratulating me on her birth.

Now, a year on, our little 'apple' (nicknamed by older siblings) is a bundle of energy: walking room to room pointing one little index finger up and shaking her fist to make herself heard, eyes twinkling, bestowing infinite smiles, laughing her new cheeky but darling little laugh as if she's just discovered that the world is a hilarious place, gumming every wire in the house, or quietly (and adoringly!) following her older sister around.

We celebrated her birthday simply. I invited a few close friends over. There was far too much food, too much noise and two cakes too many. I  baked a fruit-sweetened, sugar-free smash cake just for her (Recipe found here): a rather sorry attempt at making an apple-shaped cake which, quite sadly, I forgot to take photos of before she began wrecking it. However, she loved it and enjoyed it tremendously as you can see. 

She had no idea what was going on, but she knew something was up. And that it was something good.

So she weaved her way between our guests, moving from one room to another, laughing at everything and even enduring all the torture bestowed upon her by her elder sister: being carried, jostled, made to wear party hats and over-sized sunglasses along with a pair of ratty fairy wings. She kept going for hours and hours, at last falling into deep sleep as soon as the last of our guests said goodbye.

Happy Birthday, my sweet girl.














Wednesday, December 26, 2012

Birthday Treats



A little someone turned 5 a few days ago. The celebration wasn't a big one but the anticipation was huge this year. It wasn't for the cake and goodies or even for birthday gifts but for the fact that she was turning **five**. I still don't know what the big deal about being 5 is, but the magnitude of relevance attached to the number is evident from one of several conversations overheard around here these past few weeks:

Daughter: "So, I'll be the mommy and you can be my two daughters"
Friend #1: "No, I'll be the mommy because I'm bigger than you : I'm 5"
Daughter: "Well, I'm going to be five next month so I can be the mommy"
Friend #1: "I'm five and-a-half"
Daughter: "You are not bigger than me. (stands next to friend so their shoulders are touching)We are the same size - see?"
Friend #2: "I'm also five! I want to be the mommy!"
Daughter & Friend #1: "No you are not. You're just three and-a-half. You're a baby. Babies can't be the mommy"
Friend #2 (beginning to have the-mother-of-all-meltdowns): "I'm not a baby! I'm not three! I'm five! I'm five!!"
Daughter & Friend #1: "You are NOT FIVE. You are JUST three-and-a-half"
Friend #2: "I AM FIVE!!!" 
Daughter & Friend #2: "Fine!! Then we are not playing with you!" (And they stomp off, leaving me to deal with a wailing, feet-stamping, miserable 3.5 year old)

Did you just get emotionally drained reading all that? Because I did, just retelling it. Imagine re-living this same conversation at least a couple of times each week. Do you think such unwarranted self-importance deserves a sweet celebration? I don't.

But I melt.

Because this is my little girl who is not a baby any more but also not quite the 'big girl' she would like to be. I am filled with amazement and pride as I watch this little person grow into who she will be one day and my heart fills up with love at the sight of her. Very much her own person from the moment she was born. I love how strong she is, how sure of what she wants. I admire that about her. There is no one quite like her: bossy, fiercely loving, thoughtful, compassionate, independent, deeply sensitive beneath her bravado, creative, silly, talented, funny ... on the move all day long. Being her parent is sometimes so challenging because we tend to lock heads: each of us as stubborn as the other. Some days I just want to throw in the towel and go hide in a cave. Parenting is just so hard. Why didn't anyone ever tell me that?

But it's so wonderful too. You know what they say about how having children makes you feel like you are watching your heart walk around outside your body - that is how I feel when I look at my kids. Literally, at times, it's a physical ache. I can't even get through a blog post about them without getting deeply emotional. So! Let's talk about tea parties and cupcakes!

The cupcakes I made for my girl are actually based on Ina Garten's highly popular Beatty's Chocolate Cake. I picked the recipe because my daughter is a big Ina Garten fan and watches The Barefoot Contessa on Food Network with an avid interest akin to which  most other kids watch cartoons. I left the recipe mostly untouched aside from omitting the egg yolk from the frosting and decreasing the amount of espresso powder in the frosting to only 1 heaped teaspoon. The cupcakes were for kids so I was uneasy about using a raw egg yolk in the frosting and I don't think it suffered from the omission. In fact, I believe it's the frosting that makes these cupcakes. It's quite delicious - especially after the reduction of the espresso powder as recommended in several of the 1589 (no, I did not read them all!) reviews on Food Network. I also consulted this comparison of chocolate frostings on the Crumbly Cookie blog while I briefly contemplated using a different kind of frosting for these cupcakes just in case I was unable to substitute/omit the egg yolk. It seems from the photos on Crumbly Cookie that the addition egg yolk must add more texture because her frosting seems to hold a better shape than mine did. But I don't mind because I did not intend to pipe shapes with it. That said, I'm intrigued to know if you have tried using an egg yolk in a frosting recipe? Does it make a difference? Is there a substitute?

Now because I subscribe to the 'less is more' school of thought, I had to make the birthday cake using an entirely different recipe. You might argue that I didn't need to make a birthday cake at all when I had 24 cupcakes on hand and only 7 guests (all family!) other than the one friend my daughter wished to spend her birthday with. But this is me we are talking about. And me at 3:30 a.m. when I'm faced with choosing between Beatty's Chocolate Cake and Dorie Greenspan's Cocoa-Buttermilk Birthday Cake. Ever indecisive and unable to risk shaking the husband awake or texting a friend at such an early hour to ask the quintessential 'what shall it be? Ina Garten or Dorie Greenspan?' question I had to just go with it and bake both. Madness, yes.


This cake - well, let me say I am not sorry I baked it. I read the P&Q on the TWD website and I saw that it (especially the buttercream) got mixed reviews but, honestly, I just love this cake. It's the perfect birthday cake. I especially love the buttercream - it's not saccharine like buttercreams tend to be and I did not find it to be either grainy or gritty. I had no problems at all whipping it up and it was fairly smooth with a very faint, but not unpleasant, crunch from the chocolate malted powder. The recipe asks for malted milk powder and I had chocolate flavored Horlicks on hand so that is what I used. I did add the optional melted and cooled chocolate in the cake batter and even though the cake was slightly on the drier side it would be just fine if made as a layered cake, with thick layers of frosting in between. I didn't do layers so each slice consisted of a whole lot of cake and not enough frosting. But, like I said, this is easily remedied. The cake improved while it sat around and was completely gone by the 3rd day so I can tell you that it keeps well, covered and placed on the counter, for 3 days. If it lasts that long. The recipe can be found on Page 256 of Baking From My Home to Yours by Dorie Greenspan or here.

I was completely washed out by the end of the day. But you know what, she loved it all. The cake. The cupcakes. Her 'tea-party for two' with her best friend... so the lack of sleep, tiredness and everything else seems of little consequence.

The highlight of her day, though, seems to be this little snippet I overheard:

Daughter to her friend: "I'm 5 now. You can't tell me any more what to do because I'm the same age as you"

Happy Birthday, my lovely one. May you have many more.








Sunday, March 18, 2012

Lemon Yogurt Cake


It's mid-March already. How did that happen? 

I've had a serious case of the lazies. This post has been sitting incomplete in my drafts folder for over a month. Aside from updating my blog I should be working on my thesis but instead I've been giving myself 'a break' spending my mornings in a pensive trance as I moved around my kitchen measuring, whisking, stirring, dreaming. 

I'd taken to sitting out for hours on my sunny patio observing my daughter and her friends do this:


and this 


and more of this 



When I began writing this post weeks and weeks ago the sunny lemon cheeriness of this cake was meant to be a reflection of the cool but sunny days we had been enjoying here. But we've been experiencing a lot of sand storms this past week. An unfortunate but recurring theme for this time of the year forcing us to remain stuck indoors. 

This gives me time to catch up on some projects, and reading. So there are books and my google reader, and copious amounts of Rooibos Tea. Which brings me to this lemon cake. I have been searching for the perfect lemon pound cake recipe for ages. And while that doesn't sound like a huge challenge, it was. Cakes I have tried in the past have been usually too dense with just a bare hint of lemoness. What I really wanted out of a lemon cake was an intense, zingy lemon flavor. I wanted it to be moist and light, zesty without being either too tart or cloyingly sweet. 

So let me just say I love this version by Ina Garten - demonstrated by the fact that I've made it three times in the previous month. Twice as a loaf cake, once as cupcakes. The second and third time I made it, I threw in extra lemon zest into the batter and once it was baked I lightly pricked the top of the loaf/cupcakes with a fork while it was still warm so that the lemon syrup would soak a little better instead of pooling at the bottom of the cake. The recipe calls for extra-large eggs, which I didn't have, so I just threw in an extra egg because mine were on the smaller side. 

This cake is all about the lemons - moist and tangy with just the right amount of sweetness. It actually tastes better the day after it is baked. If it lasts that long. 


Lemon Yogurt Cake
barely adapted from Barefoot Contessa at Home, Pages 168-9 (recipe can also be found here)
Yield: I loaf or 12 cupcakes

1.5 cups all-purpose flour
2 tsp baking powder
1/2 tsp sea salt
grated zest of 3-4 lemons
1 cup whole-milk yogurt
1 1/3 cups sugar, divided
4 eggs
1/2 tsp vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice

For the glaze: 
1 cup confectioners sugar
2 tbsp freshly squeezed lemon juice

Directions:

Preheat oven to 350F. Grease an 8.5" x 2.5" loaf pan or line muffin tin with 12 cupcake liners. If  using loaf pan, line bottom with parchment paper. Grease and flour the pan. 

Sift together the flour, baking powder and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup of sugar, eggs, lemon zest and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold in the oil. 

Pour the batter into prepared loaf pan and bake for 50 minutes. Or 30 mins if making cupcakes. 

Meanwhile cook the 1/3 cup lemon juice and remaining sugar over low heat in a small pan until the sugar dissolves and the mixture is clear. Set aside. 

When the cake is done, let it cool in the pan for 10 minutes. Remove and place on a cooling rack placed over a sheet pan. While the cake is still warm, pour the lemon-sugar syrup over the cake and allow it to soak in. Cool completely. 

Combine the confectioners sugar and lemon juice and pour glaze over cooled cake. 



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