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  • in Drink

    Episode 205 – The Atlas of Bourbon & American Whiskey with Eric Zandona

    This episode’s featured cocktail is the Texas Grog. To make it, you’ll need:2 oz (or 60ml) Bourbon (bonus points if it’s Texas bourbon)2 oz (or 60ml) cold water (preferably filtered or distilled)½ oz (or 15ml) orange juice (fresh squeezed if possible)½ oz (or 15 ml) simple syrup2 dashes of an Aromatic bitters like AngosturaCombine all these ingredients in a cocktail shaker with ice, shake vigorously for about 10 or 15 seconds, then strain into a double-rocks or bucket glass over ice, and enjoy. According to Eric Zandona:“In the 19th century, several travellers observed Texans drinking in a wide array of grog shops, taverns, saloons, and ornate hotel lounges. Texan grog shops were most likely simple drinking establishments that served beer and a few simple cocktails, ‘grog’ being a term used to describe a mixture of spirits, water and citrus juice. Given that grapefruit, oranges and a variety of other citrus fruits have grown in the Rio Grande Valley on Texas’s southern border since the time of Spanish colonization, and early Texans were known for their fondness for whiskey, it’s not a stretch to imagine locals mixing these simple ingredients to make a refreshing drink.’ We love this cocktail not just because it’s a laid back proto-cousin of the whiskey sour, but also because it features ingredients that naturally occurred in a very specific environment. You go to the Caribbean, you drink rum. You go to Japan, you drink Sake and Shochu. When you go to Texas, there’s two things you can reliably count on: there will be whiskey, and you’ll more than likely be able to get your hands on some local citrus. LEGGI TUTTO

  • in Recipes

    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Celebrate the arrival of fall with this seasonal take on everyone’s favorite comfort food. Pumpkin Spice Bread Pudding is light and custardy while Maple Toffee Sauce sweetens it with butter and brown sugar notes.

    Fall doesn’t officially begin until next week, but it’s already arrived in my kitchen. Recently I’ve been seeking out the coziest, most delicious fall comfort foods that will fit all occasions. This Pumpkin Spice Bread Pudding is a perfect example. It’s simple and causal enough for a weekday bake, but also totally holiday dinner-worthy. The Maple Toffee Sauce really makes it special.

    Start this recipe with a loaf of soft brioche. Cube it up or tear it into bite-size pieces.

    Whisk together the custard ingredients and add a whole can of pumpkin puree to the bowl. When buying canned pumpkin, read he label carefully to make sure you’re buying pumpkin puree and not pumpkin pie filling – been there!

    Stir in the brioche and toss to coat. Brioche is soft and cottony, and will do a good job of soaking up all that delicious pumpkin spiced custard.

    Pour it all in a 2 quart shallow baking dish and cover with plastic wrap. Refrigerate for about an hour.
    You could also use French bread in this recipe, but it has a denser texture. So, if you use it instead of brioche, plan on letting it soak for at least four hours or overnight.

    The toffee sauce is so easy to make. Use English brickle toffee bits, which can be found next to the chocolate chips in most US grocery stores. You’ll stir them together with butter and maple syrup until melted, then whisk in evaporated milk. The sauce adds some sweetness and buttery toffee flavor to this pudding.

    You just can’t get any cozier than this, friends! It’s a lovely dessert, but I’ll admit to having this for breakfast a few mornings in a row. It’s a decadent way to start the day, and could be a nice breakfast offering if you’re having overnight guests for Thanksgiving this year.

    Bread pudding is often my go-to dessert for family gatherings and holiday dinners (like this one, which is over-the-top in the best way possible!). And who doesn’t love something you can make ahead?
    Pumpkin Spice Bread Pudding with Maple Toffee Sauce will be in heavy rotation at my house this season. I hope you’ll love it as much as we do!

    Pumpkin Spice Bread Pudding with Maple Toffee Sauce

    Heather Baird

    Bread pudding gets a fall twist with pumpkin puree and spices. It’s simple to assemble and casual enough for a weekday treat, but also fitting for a holiday dinner. Serve it warm with scoops of ice cream for an extra-indulgent treat.

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    Prep Time 10 minsCook Time 35 mins1 hour chill time 1 hrTotal Time 1 hr 45 mins

    Course DessertCuisine American

    Servings 8

    Equipment2 quart shallow baking dish
    Ingredients US CustomaryMetric Pumpkin bread pudding1 1/2 cups half and half1/2 cup evaporated milk3 eggs1/2 cup packed brown sugar1/2 cup granulated sugar1 1/2 teaspoons pumpkin pie spice1 1/2 teaspoons ground cinnamon1/2 teaspoon ground nutmeg2 teaspoons vanilla extract15 oz. can of pumpkin puree14 oz. loaf brioche bread cubed1/2 cup golden raisins optionalMaple toffee sauce
    Instructions Pumpkin bread puddingGrease a 2-quart shallow baking dish with cooking spray.Combine the half and half, milk, eggs, sugars, spices, and vanilla in an extra-large bowl and whisk to combine. Whisk in the pumpkin puree. Add cubed brioche, and toss to coat them in the mixture. Stir in the raisins, if using. Pour mixture into prepared baking dish. Cover and chill for at least one hour before baking.Preheat oven to 350 F.Remove bread pudding from refrigerator, and bake uncovered 35-40 minutes, or until set in the center. Test with a knife inserted in the center of the pudding. It will come out clean when done. Place the pan on a wire rack and let cool slightly, about 15-20 minutes before serving.Maple toffee sauceWhile the bread pudding cools, prepare the sauce. Combine the butter, maple syrup and toffee over medium high heat. Cook until the toffee begins to melt, then gradually whisk in the evaporated milk. Cook while whisking until the mixture is consistent. There will be a few bits of almonds from the brickle floating in the syrup, so expect this. Transfer to a small serving pitcher and let cool.Serve the bread pudding warm with a generous drizzle of warm maple toffee sauce.
    NotesBits O’ Brickle is a baking ingredient that can usually be found in grocery stores in the baking aisle beside the chocolate chips. Or order it online.
    French bread can be used in place of the brioche. It will need more time to soak up the custard due to its firmer texture, so plan on refrigerating it for 4 hours, or overnight before baking.

    Keyword bits o’brickle, brioche, pumpkin puree, pumpkin spice, toffee sauce

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Pear & Apple Loaf

    Rustically simple, but delightfully rich and tender, this Pear & Apple Loaf is everything we love about fall swirled into a single loaf. Buttery soft brioche-style dough is cut into pieces and tossed with sweetly spiced bits of Honeycrisp apple and Bosc pear. After two rises, while it bakes, this loaf fluffs and puffs to […] LEGGI TUTTO

  • in Recipes

    Ekmak

    For this adaptation of , rich, double-cream ricotta works as the luxurious filling while honey, mixed into the filling and drizzled on top, sweetens the deal. A sourdough starter or culture isn’t necessary; instead, a combination of active dry yeast and apple cider vinegar brings a bit of lift and tang to the mix. Finally, fresh […] LEGGI TUTTO

  • in Recipes

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    This Bourbon-Apple Butter Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream. Seasonal fruit gilded with edible gold leaf and a crown of fresh rosemary make this little cake wedding-worthy.

    I made this cake last fall for a sweet couple’s small wedding reception, and I liked end result so much I asked them if I could share the recipe. With their approval, here it is! The flavor of bourbon-brown sugar cake is never out of season, but those warm notes taste even sweeter when the weather turns cool.

    Regular blog readers will already be acquainted with a slightly different version of this cake recipe. It’s from this Bourbon Vanilla Layer Cake. For this iteration, I soaked the cake layers with Four Roses single barrel bourbon. And I filled it with my mom’s homemade apple butter. A barely there coat of Swiss meringue buttercream holds it all together before the blue ganache drip is poured over.

    The blue ganache is made with dark blue candy melts and heavy cream. Very simple. It looks stunning with edible gold leaf brushed on. Honestly this picture does not do the real thing justice.
    Fresh details.
    Instead of a wedding cake topper, the couple opted for an autumn fruit and flower arrangement. It’s a nice alternative to the usual little plastic couple décor, although that can be super cute and kitsch.

    This is the sketch I sent them in the early stages of development. I’d planned for an autumn bounty on top with fresh figs, but I just couldn’t find any. (Turns out, nothing was a sure thing in 2020 – not even figs in fall!) However, I couldn’t believe my eyes when I found some beautiful cape gooseberries. So I snatched them right up!

    For those attempting this cake, bake and soak the layers a day or two ahead of time. As a result, the bourbon will mellow and the flavors will marry.
    The finished cake is delicious and SO quintessentially fall with apple butter, spices, deep caramel and oaky bourbon notes, and the vanilla Swiss meringue buttercream balances it all with a creamy note.

    Finding a presentable box for wedding cake delivery is a task unto itself. I lucked out finding this 10x10x2 windowed bakery box. Although the boxes come with ribbon (and a ‘best wishes card’), I tied some of my own blue velvet ribbon on to match the wedding colors.
    Big thanks to Jacob and Kayla for trusting me with the cake for their special day!

    Bourbon-Apple Butter Cake for a Small Autumn Wedding

    Heather Baird

    This Bourbon-Apple Butter Wedding Cake is perfect for a fall gathering or an intimate autumn wedding. Layers of brown sugar cake are soaked with tongue-tingling bourbon and layered with Swiss meringue buttercream.The cake batter requires a large standing mixer (6-8 quart bowl) for mixing. If you don’t have one, the recipe can be halved and made twice for a more manageable batter quantity. I suggest making the cake layers a day ahead of assembly. Stack them between sheets of parchment and cover them in plastic wrap. The next day the cakes will be soft and the crumb will be well set. Prepared spiced apple butter is used in this recipe, and can be found in the jams and jellies section at the grocery store. Yields one 8-inch layer cake, 4 layers tall, about 28 wedding slice-size servings.

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    Prep Time 1 hrCook Time 30 mins45 minutes chill time 45 minsTotal Time 2 hrs 15 mins

    Course DessertCuisine American

    Servings 28

    Equipment8 inch round cake pans, 4Pastry brushBench scraperCake turntableSmall kitchen-dedicated art brushGreen floral tape
    Ingredients  Bourbon cake layers2 cups unsalted butter softened4 cups light brown sugar packed1/2 cup molasses12 large eggs at room temperature2 tablespoon vanilla bean paste or pure vanilla extract6 cups all-purpose flour1/2 teaspoon salt1 1/2 teaspoons baking soda8 oz. sour cream1 cup bourbon I used Four RosesBourbon simple syrup1 cup granulated sugar1 cup water1/3 cup bourbonSwiss meringue buttercream and filling12 egg whites3 cups sugar1/4 tsp salt5 cups unsalted butter softened1 tablespoon vanilla extract3/4 cup prepared spiced apple butterBlue ganache drip6 ounces dark blue candy melts finely chopped5 tablespoons heavy creamDecorateEdible gold leaf 4 small sheets1 blemish-free red pear12 long rosemary stems 7-8 inches each4 sprigs thyme6 cape gooseberriesWhite food safe flowers such as organic roses
    Instructions Make the cake layersPreheat oven to 325 degrees. Grease four 8-inch round cake pans with flour-based baking spray (or grease pans and line bottoms with parchment).In the bowl of an electric stand mixer, beat together butter and brown sugar until light and fluffy, about 3-5 minutes. Add the molasses and beat until incorporated. Scrape down bowl with a spatula. Add eggs one at a time, beating well after each addition. Beat in vanilla.Whisk together flour, salt and baking soda in a separate large bowl. In another bowl, combine the sour cream and bourbon. Gradually add flour mixture to butter mixture in 3 additions, with the mixer on low speed, alternating with sour cream mixture and starting and ending with flour mixture. Scrape down the mixing bowl with a large rubber spatula and turn the batter over several times to ensure all of the ingredients are well incorporated.Divide batter between pans, filling them about 3/4 full. Bake until golden and cakes spring back when pressed in their centers, about 30-35 minutes. Let cakes cool in pans for 5 minutes. The cakes should pull away from the sides of the pan. Invert cakes, remove pans and let cool completely on a wire rack. Level the cakes using a cake leveler or serrated knife.Bourbon simple syrupIn a microwave-safe bowl combine the water and sugar. Cook at 100% power for 1 minute 30 seconds. Stir well until the sugar is completely melted. If sugar crystals remain, heat another 45 seconds to 1 minute, or until completely melted (you can also make this on the stove top in a saucepan over medium-high heat if you don’t have a microwave). Add bourbon; drizzle on, or brush syrup over cake layers using a pastry brush.Swiss meringue buttercreamSet a saucepan filled one-third full of water over medium-high heat and bring to a simmer.Whisk together the egg whites, sugar, and salt in a large heatproof bowl (I suggest a stainless bowl). Set over the simmering water and whisk until the mixture is hot to the touch and the sugar has dissolved (120-140 degrees on a candy thermometer, to be sure).Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on low speed for 2 minutes. Increase to medium-high until stiff peaks are formed.Continue beating at medium-high speed until the mixture is fluffy and has cooled (the mixing bowl should feel cool to the touch).Turn the mixer off and switch from the whisk attachment to the paddle. Turn the mixer on medium-low and add the butter, a few cubes at a time, beating until well incorporated before the next addition. The mixture may deflate and look curdled – this is normal. Keep adding butter and mixing. Add the vanilla extract. Beat until the frosting on high speed until it is thick and completely smooth.Fill a disposable piping bag with the frosting and snip a 1/2-inch hole in the end; set aside. Cover the remaining frosting with tea towel.AssemblePlace a cake layer on a cake drum, cake stand, or serving plate. Place on a cake turntable. Using the piping bag of buttercream, pipe a line around the top edge of the cake. Spread 1/4 cup of the apple butter on the cake layer. Top the cake layer with a second cake layer. Repeat the piping and filling process and place final cake layer on top. Cover the cake with the remaining buttercream. Using a bench scraper, remove most of the buttercream so that the cake layers show through (‘naked’ cake technique). Chill the cake in the refrigerator while you prepare the blue ganache drip.Blue ganache dripIn a microwave-safe bowl, combine the chopped red candy and heavy cream. Place in the microwave and heat at 100% power at 30 second intervals, stirring well between heating (about 1 minute total cook time). Alternatively, you may use a saucepan on the stovetop over medium-low heat. Stir until completely melted. Let cool slightly.Pour the ganache starting at the top center of the cake, and move outward to the sides so that some of the ganache drips down the edges of the cake. Use a spatula to spread the ganache evenly and to coax the ganache down the sides. Let stand until set, about 10 minutes. The ganache will set quickly on a well-chilled cake.DecoratePick up some of the gold leaf using the small art brush and place it on the blue drip ganache. Allow the leaf to cling to the ganache naturally. Place on other areas of the cake, if desired. Brush a little of the gold leaf onto the red pear. If the leaf doesn’t adhere naturally, brush a little corn syrup on the pear skin and try again.Lightly bend rosemary stems in a half-circle shape and lay around the top edge and bottom edge of the cake. Add in sprigs of thyme. Snip flower stems short and wrap the cut ends with floral tape. Insert them into the cake to one side, or arrange as desired. Place the pear on top of the cake, along with the cape gooseberries with their husks peeled back. Serve slices at room temperature.
    NotesFruit and flowers arranged on the cake should keep fresh and beautiful for at least 24 hours kept in the refrigerator.

    Keyword apple butter, bourbon, bourbon simple syrup, brown sugar cake, swiss meringue buttercream

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  • in Recipes

    Peach Ring Cake

    This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!

    I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!

    The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.

    Reverse Creaming
    Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until its crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
    This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
    The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.

    Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)

    Sparkle and Crunch.
    Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…

    …roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s definitely not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.

    Finish it up.
    After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.

    Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.

    I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.

    This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
    Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.

    Peach Ring Cake

    Heather Baird

    This candy-inspired cake has all the flavor of nostalgic peach ring candy. You’ll need a bottle of LorAnn peach flavoring oil to get started (see blog post for source). White cake layers are made using the reverse creaming method, which results in a tight crumb with soft texture.The marshmallow mousse filling will need to set for at least 1 hour in the refrigerator, so plan ahead.

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    Prep Time 1 hrCook Time 25 mins1 hour chill time 1 hrTotal Time 2 hrs 25 mins

    Course DessertCuisine American

    Servings 12

    Equipment8 inch round cake pans (3)Small kitchen-dedicated spray bottle
    Ingredients US CustomaryMetric White cake layers3 1/2 cups cake flour sifted2 1/3 cups granulated sugar4 teaspoons baking powder1 teaspoon fine grain sea salt3/4 cup unsalted butter softened1 1/2 cups whole milk at room temperature2 teaspoons vanilla extract7 lightly beaten egg whites at room temperatureMarshmallow mousse2 cups heavy whipping cream10 oz. bag mini marshmallows1 tablespoon LorAnn peach candy flavoring oil1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherriesYellow food colorButtercream and decors2 cups unsalted butter at room temperature8 cups confectioners’ sugarMilk or cream to thin as needed2 tablespoons LorAnn peach candy flavoring oilOrange gel food colorYellow gel food color2 tablespoons light corn syrup2 tablespoons water1/3 cup red sanding sugar1/2 cup orange sanding sugar1/2 cup yellow sanding sugar8 gummy peach ring candies
    Instructions White cake layersPreheat the oven to 350°F. Grease and flour three 8-inch round cake pans.Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.Marshmallow mousseLine two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.In the bowl of an electric mixer, whip the cream until stiff peaks form.Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.ButtercreamIn the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.Assemble the cakePlace a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.Keep cake refrigerated. Serve slices at room temperature.

    Keyword marshmallow mousse, peach candy flavoring oil, peach ring candies, white cake layers

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