Berries & Cream Cake

Berries & Cream Cake

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

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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Homemade Angostura Sugar Cubes & The Champagne Cocktail

Homemade Angostura Sugar Cubes

Hey guys! I hope everyone that celebrated Christmas this week had a fantastic one. This was the first year that I did not spend Christmas eve and day at my parents’ home. (I had to push the trip back to this weekend due to some scheduling issues.) It was a little strange, but we managed to have a fine little holiday here, complete with beef Wellington and hot buttered rum. And that time not spent traveling meant I could do a little New Year’s Eve planning on Thursday!

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A Better Method: Cold-Process Infused Simple Syrups

A Better Method: Cold-Process Infused Simple Syrups

Whoopsie, I disappeared for a little bit there! It seems that a weekend of baking and peddling treats makes me not want to think about food for a good stretch of time. But now that I’m back, I’d like to talk to you about something I started experimenting with a couple months ago. Something that kind of revolutionized my approach to creating simple syrup infusions.

It all started back in July, when I began making this shrub. I’d combined the fruit and sugar, let it sit, then macerated and covered it, as per ushe. As I walked by the plastic wrap–covered bowl a couple hours later, I looked at it and thought, “huh, it looks like a lot of that sugar has dissolved into syrup already.”

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Smoky Cardamom-Coconut Cuba Libre

Smoky Cardamom-Coconut Cuba Libre

Ah, the Cuba Libre. Better known to many as the rum & coke. Has anyone else felt somewhat “above” this drink, or was it just me? My skepticism was most likely due to the fact that it was the preferred beverage of many a douche on the UAlbany campus during my years there — providing those fine young gents with a special combination of caffeine and liquor that let them really get their drink on, as loudly and late into the night as possible. (Seriously, you can only hear “yo bro gimme five captain ’n’ cokes” at a seedy college bar so many times before any thought or mention of rum + coke is met with Pavlovian eye rolling.)

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Banana Buckwheat Pancakes with Cacao Nibs

Banana Buckwheat Pancakes with Cacao Nibs

These pancakes — they’re problem solvers. Of course pancakes, by nature, are pretty good at solving things. I’m pretty sure they have healing powers, especially when they’re stacked high and smothered in maple syrup and bits of bacon. But these particular pancakes solve a few specific problems for me. Before I get into that, let me explain a little bit more about these things. They are, in their simplest form, made with only two ingredients: bananas and eggs. “Whaaa?” you say? Yep. That’s what I said when I saw Izy’s post back in January. Mashed bananas + eggs = pancakes. Pretty healthy pancakes, at that.

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