Billy's Bakery

Image via Billy's Bakery.

Last week I stood in the rain to buy this cake for my husband's birthday. There's always a line at Billy's--even in the rain. Its Chocolate Cake with Mocha Buttercream. Its the best thing ever--we've been eating it for days--for breakfast and dessert! It feels so decadent. I'm big on birthdays; I feel everyone should have a cake with candles to blow out and ice cream. My husband was like, "But it's just us two," and I was like, "Precisely!"

Cake Couture

Image via Style Me Pretty.

The great things about wedding style is that, creatively, the sky can be the limit. I love a strong graphic statement--particularly when its executed in black and white. The cut-outs on this cake are whimsical, add texture, and create a cool 3D effect.

Momofuku Bakery & Milk Bar Crack Pie

 

Image via the Los Angeles Times.

We raved about Momofuku on the blog a few weeks ago--see the review here. The confection above from the restaurant's Bakery & Milk Bar is toasted oat crust, butter, heavy cream, brown sugar, and more sugar--heavenly! Plus, they'll ship it to you. The recipe is below for those of you who want to whip it up at home.

Momofuku's Crack Pie Recipe

Total time: 1 1/2 hours, plus cooling and chilling times (but its better warm!)

Servings: Makes 2 pies (6 to 8 servings each)

Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.

Cookie for crust

2/3 cup plus 1 tablespoon (3 ounces) flour

Scant 1/8 teaspoon baking powder

Scant 1/8 teaspoon baking soda

1/4 teaspoon salt

1/2 cup (1 stick) softened butter

1/3 cup (2 1/2 ounces) light brown sugar

3 tablespoons (1 1/4 ounces) sugar

1 egg

Scant 1 cup (3 1/2 ounces) rolled oats

1. Heat the oven to 375 degrees.

2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.

3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.

4. Whisk the egg into the butter mixture until fully incorporated.

5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.

6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.

Sugar Rush

Image via Vain and Vapid.

Don't you just want to sink your teeth into this? I'm sure everyone knows I'm crazy about macaroons as I've referred to them a couple of times on the blog. They're just the best dessert--I even had a huge apothecary jar full of these sweet cookies at my wedding.

Simon Pearce Hartland Cupcake Plate

 

Image via Simon Pearce.

Isn't this the most adorable serving accoutrement that you've laid your eyes on? What a nice touch of whimsy when you serve dessert. I thought it might be a passing fad, but cupcakes continue to stay in trend. According to the New York Times, cupcake sales are anticipated to rise 20% over the next five years. Simon Pearce glass is a great investment. It does not break. I purchased several Simon Pearce margarita glasses from a thrift shop about five years ago--I'm super clumsy and not one of my glasses has broken. I feel like I'd have to throw the glass against the wall for it to shatter. I love durable dining ware and the Simon Pearce glass is sure to become vintage treasure.

Brown Butter Ice Cream

Dined at one of Pittsburgh’s finest, nine on nine, this past weekend and had their delectable deconstructed carrot cake dessert: cream cheese spread on plate, crispy mini carrot cake placed atop the delectable icing, and a scoop of brown butter ice cream that sat on a small mountain of oats, raisins, fresh carrots and pineapple—fabulous.

Recipe via the kitchn.

Brown Butter Ice Cream
makes 1 quart

1 cup unsalted butter (2 sticks), cut into small pieces
2 cups milk
1 1/2 cups heavy cream
1 tablespoon cornstarch
2/3 cup sugar
2 tablespoons corn syrup
1/2 teaspoon vanilla
1/2 teaspoon flaky sea salt

Place the butter in a wide stainless steel skillet over medium heat. Let the butter melt then let it cook, swirling the pan occasonally, until the butter is quite brown and smells toasted. Remove from the heat and let cool.

Mix the milk and cream in a heavy saucepan. Measure out 2-3 tablespoons of the milk and pour it into a separate bowl, then whisk in the cornstarch. Set aside.

Whisk the sugar and corn syrup into the milk mixture in the saucepan, and bring to a simmer over medium heat. Whisk until the sugar is completely dissolved, being careful not to let the milk boil over. Simmer lightly for about 5 minutes, then pour in the milk and cornstarch mixture and whisk to combine. Return to the heat and cook, stirring, for about one minute. Remove from the heat.

Combine the cooked milk mixture with the cooled brown butter in a blender or food processor. Carefully blend at high speed (hold the lid on with a towel!) until completely mixed and emulsified. Add in the vanilla and blend for another 30 seconds.

Cool the milk and butter mixture in the fridge for at least two hours, or overnight. Freeze in your ice cream maker according to instructions. Add the salt into the ice cream maker in the last few minutes of churning.

Pack into a freezer container and cover the top of the ice cream with plastic wrap or wax paper. Freeze for at least two hours before serving.