Pouding Chômeur

Pouding Chômeur

Our weather is currently wavering between summer and fall here in the northeast. I woke up this morning to cold, crisp air on my face from the open window beside my bed. I also woke up thinking about pie crust. (Not weird.) As I lay in bed delaying my morning run, my thoughts drifted to the braided pie crust I made for a Slow Food get-together back in February. (Braided pie crusts and I are not friends, btw. Braiding pie dough is a complete pain in the a$$. [Does that even need to be said? I'm pretty sure everyone could figure that out.] Parts of this one also kinda shrank and sank down into the pie. [My fault, but still, ARG.] And you wind up with an edge that’s super thick and hard to cut through. At least I did. Thank goodness Eva’s salted rose and honey filling was beyond delicious enough to overshadow the sub-par crust.) ANYWAY, I buried my memories of braided pie crust and instead started thinking about another dessert I had that night: pouding chômeur.

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Berries & Cream Cake

Berries & Cream Cake

I’m back again! And this time, I brought cake!

This cake has made an appearance here before, many moons ago. With an overturned bowl as a stand. And an awkward screened-in porch thing going on in the background. So let’s just forget about that post and focus on this new one, because I’ve made some improvements (to both the recipe and my prop/photo situation). It deserves another moment in the spotlight, because it’s stupid easy to make and de-freakin-licious.

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Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

Apple Cider & Salted Caramel Crème Fraîche Coffee Cake

So I know Thanksgiving is right around the corner, and pretty much all we can think about is what we forgot to get from the store. (I forgot chestnuts. Ugh.)

But look on the bright side: If, like me, you have to brave the madness that is last-minute Thanksgiving shopping, you can at least grab all the ingredients to make this coffee cake too. I know it might not really have a place amidst all the pies, but it deserves a place somewhere, because it’s ridiculously delicious. Whip it up on Friday morning so your family doesn’t eat turkey sandwiches for breakfast. Or file it away for a quieter occasion, when you can eat half of it with no relatives around to judge you. Just promise me that, at some point in time, you will make and eat this. Please.

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Angel Food Cupcakes with Coconut-Lemongrass Whipped Cream

Angel Food Cupcakes with Coconut-Lemongrass Whipped Cream

Early morning bike rides are probably one of my favorite things. Around 7:00am, the streets begin to fill with commuters, joggers, dog walkers, and the like. But at 6:00am, they are so quiet. Lights at usually busy intersections blink red and yellow. People on the sidewalk nod and say hello. I coast through stop signs, slow down to ogle gardens, and try to get the attention of the occasional cat wandering the streets. (NB: My research indicates that cats do not respond well to strangers on bicycles.)

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Chocolate-Raspberry Icebox Cake

If there is any dessert worthy of the description “hot mess,” it’s the icebox cake. It is really difficult to go wrong with this cake. If you can pile whipped cream on top of cookie wafers until you’ve made a mountain of crazy, then stick the whole thing in the fridge, go to bed, and wake up the next day, then you can make an icebox cake. You leave all the work to time and your fridge, where crispy wafers become cream-softened cakey layers while you sleep. Having said that, there are a couple of ways things can go wrong, especially if you’re me, and you decide to take the easiest thing in the world and complicate it. Allow me to explain……

One morning a couple weeks back, as I was lying in bed trying to muster the courage to fling off the covers and sprint downstairs to the warmth of the wood stove, I started thinking about Valentine’s Day posts. Last year, there were savory things. So this year, I wanted to do something sweet. And simple. No candy making or chocolate tempering or anything fussy. Just some chocolate. And something pink. Then my mind wandered to ombre things. (Is the ombre craze over? I feel like I might be a little late to the party on this one, but I love it and I don’t care!) And then I had a vision of a towering pink ombre icebox cake. Which then quickly morphed into lots of tiny little pink ombre icebox cupcakes. And then it changed again, just slightly, to larger cupcakes. Mini cakes. Whoopie-pie sized. YES. I was psyched.

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