• Black and Blue Buttermilk Tart

    Okaaaaaaaaay hello! Happy Tuesday, how was your weekend? Mine involved a trip to the gardens with a dear friend, a family viewing of Toy Story 4 in which I bawled my eyes out, and…COOKING! Specifically a baked pasta and this gorgeous summer tart recipe. *Cue the fake shock lol* I go through this weekly Sunday dilemma where I spend all day wondering what to cook for Sunday dinner. I have an instagram folder full of recipes I’ve saved and yet when the time comes, I can’t think of anything. This week I was saved by Smitten Kitchen, with this summery pasta bake. The best part is, remember that garden I mentioned a few weeks back? Guess where all the herbs came from?? I felt like fricken Ina Garten strolling right outside and cutting herbs for myself. All that’s missing is the Hamptons house, but that can’t be far behind right??

    Anyway, for dessert I made this GORGEOUS summer tart recipe, which I literally found by chance. I haven’t picked up a magazine in my house in ages, but I happened to open up a new Southern Living magazine on Saturday afternoon and was immediately drawn to this recipe. Originally made with a Ritz crackers crust, I changed it to a chocolate cookie crust because why not, plus I thought it complemented the berries nicely. I was particularly proud of how this looked with all the berries on top, feel free to call me for all your food styling needs in the future lmao. The filling is rich with a little tang, almost like a cheesecake but in tart form, so really what’s not to like?

    I warn you all to not make the same mistake I did though. As I’ve mentioned before, I’m a fool who often fails to read a recipe through before diving right into them. Do we remember this? Good. So I was about halfway through the filling of this tart when !!!! I noticed that it has to chill for approximately 8 hours before serving. Keep in mind this was at 3:30 when dinner was at 6. Yeah. I’m a fool. Miraculously, chilling the filled tart in the freezer for 45 minutes and then into the fridge until serving seemed to work just fine, but I would always recommend following the recipe if time allows.

    Don’t forget about your 5 things to be happy about today, share them with your friends and strangers!!
    ONE. Your favorite TV show starting a new season.
    TWO. Finding a silver lining in something that felt hopeless.
    THREE. Having a second chance at something.
    FOUR. Hair masks.
    FIVE. Playing cornhole in the backyard during a barbecue.

    Let’s bake!

    Black and Blue Buttermilk Tart

    The most perfect combination of chocolatey crust, rich cheesecakey filling, and the season's ripest berries, this summer tart recipe is one you'll want to make over and over.
    Prep Time30 mins
    Cook Time20 mins
    Inative Time8 hrs
    Total Time8 hrs 50 mins
    Course: Dessert
    Keyword: blueberries, summer, summer recipe, tart

    Ingredients

    Chocolate Cookie Crust

    • 2 cups chocolate cookie crumbs ex: chocolate wafers or oreo cookies
    • 4 Tbs unsalted butter melted

    Black and Blue Buttermilk Tart

    • ¾ cup heavy cream
    • 1 vanilla bean or 2 tsp vanilla bean paste
    • tsp unflavored gelatin from 1 pouch
    • ½ cup white sugar
    • 12 oz. cream cheese softened
    • ¾ cup buttermilk
    • blueberries + blackberries for topping

    Instructions

    Chocolate Cookie Crust

    • If using chocolate wafers, pulse the cookies with salt in a food processor until they are even crumbs. If using oreos, separate the cookie from the filling and then do the same. Measure out 2 cups of crumbs and add to a medium bowl, along with the melted butter.
    • Stir until the mixture is evenly moistened, then pour into a tart pan with a removable bottom. Using your hands and a small dry measuring cup, press the crumbs into the bottom and sides of the pan. Bake for 10 to 12 minutes, and then allow to cool completely before filling.

    Black and Blue Buttermilk Tart

    • Pour heavy cream and scraped vanilla bean + pod (or vanilla bean paste) to a saucepan, and mix. Sprinkle the gelatin evenly over the mixture and let sit for 5 minutes. Whisk in the sugar and heat on medium until the sugar and gelatin are dissolved.
    • Transfer mixture to a food processor, then add the cream cheese a little bit at a time. Pour in the buttermilk and process until the mixture is smooth. Pour into a cooled tart crust and chill in the refrigerator for 8 hours, up to overnight. Before serving, top with berries. YUM!!!
  • Rhubarb Mint Margaritas

    Jump to Recipe

    You know when you have a lot on your mind, and you forget that you have things to bake/ cook/ write about and suddenly it’s Monday? No? Just me? Okay well yeah that happened to me which is why today’s post is a margarita recipe. I think we all deserve a drink. I did, however, make a strawberry rhubarb pie on Saturday with the freshest strawberries I’ve ever had, but I won’t be posting it here because I still can’t get the thickness of the filling right. Bakers who make Strawberry Rhubarb pie, do you use tapioca, cornstarch, or something else entirely? This time around, I went with tapioca and it was still so runny! I cut out a slice before it was cool which definitely didn’t help, but still. ANYWAY.

    This week, I was supposed to be taking a Chocolate Cake Decorating class in Brooklyn under the direction of one of my absolute faves, Erin McDowell. To my dismay, I received a call Monday morning that due to a water main issue, the class was cancelled. Guess I have to make my own chocolate cake to make up for it!! This is one of two cake decorating classes I’ll be taking this year because I’m insane. The other is at Bon Appetit (!!!!) with Claire Saffitz of the Test Kitchen and it was well worth the money I paid tbh. Like I said last week, this is the year of stepping up my layer cake game, and I’m not messing around!!

    Anyone who knows the Lewis family knows that we love a good margarita. And because I’m me, I like to try different flavor combinations here and there. So, just because I don’t have a strawberry rhubarb pie recipe for you, doesn’t mean I can’t still talk about rhubarb. As you can see, this isn’t just any margarita recipe. RHUBARB. MARGARITAS. I hope it excites you as much as it excites me. This drink is a little sour, a little sweet, and so refreshing, not to mention its literally the most gorgeous color. Am I going to have to add a Drinks section on my recipes page?? This is the first drink recipe on Sweet D!! Look at us doing big things.

    Okay before we get started, here are 5 things to be happy about today:
    ONE. The smell of ripe strawberries.
    TWO. Taking a day off in the middle of the week without any real plans.
    THREE. Giving your room a good clean on a Sunday afternoon.
    FOUR. Drinking enough water in a day.
    FIVE. Gummy vitamins for adults.

    Let’s drink!! {Adapted from here and here!}

    Rhubarb Mint Margaritas

    A little sweet, a little tart, with a gorgeous hot pink color, this is the perfect summer drink for your next barbecue!!
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Drinks
    Keyword: drinks, margarita, rhubarb, tequila
    Servings: 8

    Ingredients

    Rhubarb Mint Simple Syrup Ingredients

    • 2 cups rhubarb chopped
    • ¼ cup fresh mint leaves
    • 1 cup water
    • 1 cup white sugar

    Rhubarb Mint Margarita Ingredients

    • 1 cup fresh squeezed lime juice
    • 1 cup white tequila
    • 1 cup Cointreau
    • 1 cup Rhubarb Mint Syrup
    • flaky salt for the rim
    • mint leaves for garnish

    Instructions

    Rhubarb Mint Simple Syrup Steps

    • To a saucepan, add rhubarb, mint, sugar, and water, and cook over medium high heat for about 15 minutes, until the sugar is dissolved and the rhubarb is beginning to soften.
    • Strain the syrup through a mesh sieve into a mason jar or other heat-safe container, and allow to chill before using.

    Rhubarb Mint Margarita Steps

    • In a large mason jar or cocktail shaker, combine the lime juice, tequila, cointreau, and rhubarb simple syrup and shake until well mixed.
    • Take a wedge of lime and run it around the rim of your glass, then press into a plate of flaky salt. Add ice and serve a generous portion into each glass. Garnish with more mint and enjoy!!

    Looking for more rhubarb content? Look here, here, and here!

  • Sweet Corn Layer Cake with Blueberry Jam Buttercream

    Okay I gotta tell you, I made this cake two weeks ago and I really haven’t stopped thinking about it. I know that to some, a corn layer cake may seem like a weird concept. In fact, my uncle told me it was the only thing I’ve ever made that he wouldn’t eat, BUT. Trust me, you’re gonna want this. Adapted from this recipe from A Cozy Kitchen (once again!), it’s light and fluffy with a hint of sweet corn and a gorgeous texture. To top it all off, the frosting uses a whole cup of blueberry jam because sweet corn and blueberry is a perfect combination.

    This cake was inspired by a day trip my family took last summer to the North Fork of Long Island. It was a Saturday at the end of July, and we set off without any concrete plans and it made for the absolute best day. On a whim, we stopped at a roadside farm that was advertising “Pick Your Own Berries” and homemade ice cream. Honestly, how could anyone turn that down? After our baskets were full of blueberries and blackberries, we sat in the shade with our ice cream in the fanciest of flavors. For me, Basil, blueberry, and sweet corn were the three standouts. Even better though?When you mixed a scoop of the blueberry and a scoop of the sweet corn. The blueberry lends a sweet-tartness while the corn is rich and velvety, and I just need you to try it yourself.

    My dad has made it his summer mission to create a garden in our backyard, and I could not be more excited. It’s a dream of mine to be able to stroll outside with a pair of kitchen shears and snip some herbs for my french omelet like I’m Ina Garten, so you best believe that will be happening. In addition to the herbs, he’s growing peppers, tomatoes, and cucumbers to start, so who knows? Maybe our bountiful harvest will find its way into one of these recipes.

    But I digress. Before we get started, here are 5 things to be happy about today:
    ONE. Going on a coffee run on a misty summer morning before the heat of the day.
    TWO. Porch swings.
    THREE. Family recipes passed down for generations.
    FOUR. Farm stands.
    FIVE. An ice cold pitcher of watermelon juice that you may feel so inclined to add tequila to.

    Let’s bake!

    Sweet Corn Layer Cake with Blueberry Jam Frosting

    While it may seem like an unconventional pairing, this moist and fluffy cake has a rich, velvety sweet corn flavor that's complimented beautifully by the sweet-yet-tart blueberry jam frosting that so generously envelopes it.
    Prep Time45 mins
    Cook Time23 mins
    Total Time1 hr 8 mins
    Course: Dessert
    Keyword: blueberries, cake, corn, dessert, frosting
    Servings: 8 to 12 people

    Ingredients

    Sweet Corn Cake Ingredients

    • 2 cups cake flour
    • ½ cup cornmeal
    • 4 tsp baking powder
    • 1 tsp kosher salt
    • 4 Tbsp unsalted butter, softened
    • cups white sugar
    • ½ cup vegetable oil
    • 3 eggs
    • cups whole milk

    Blueberry Jam Frosting

    • 2 lbs powdered sugar (2 boxes)
    • 2 sticks butter, softened
    • 2 tsp vanilla extract
    • 1 cup blueberry jam
    • 4-5 Tbsp whole milk
    • 1 pint blueberries, for decorating

    Instructions

    Sweet Corn Cake Steps

    • Preheat your oven to 350°F. Butter and flour two 8-inch round cake pans, then add a circle of parchment paper to the bottom to further prevent sticking (as Ina Garten says, "what's the point of making a cake if you can't get it out of the pan?").
    • In a medium bowl, whisk together the cake flour, cornmeal, baking powder, and salt. Set aside. In the bowl of a stand mixer, beat together the butter, sugar, and vegetable oil for about 1 minute. Add the eggs and mix until light and fluffy, about 2 more minutes.
    • With the mixer on low, add the dry and the wet ingredients alternatively, starting and ending with the dry ingredients until all are added. Mix until the batter is smooth. The batter will seem very thin but do not fret, this is correct!
    • Divide the batter into the two prepared cake pans. At this point, I used my cake baking strips on the outside to ensure flatter tops for stacking, so if you decide to use those as well, place your cake pans on a sheet pan to bake. Bake the cakes for 20-23 minutes, until the top is golden and a cake tester comes out clean.
    • Cool the cakes for 5 minutes in their pans, then flip onto a rack to cool completely before frosting.

    Blueberry Jam Frosting Steps

    • In the bowl of a stand mixer, beat together the powdered sugar and butter until combined. Add the vanilla and blueberry jam, mixing until the frosting is uniform in color and texture. If the frosting is too firm, add whole milk a tablespoon at a time until the desired consistency is reached.

    Frosting the Cake Steps

    • If you'd like, feel free to cut the cakes in half for a 4 layer cake, but I chose not to for this particular recipe. Place first layer on a cake board, stand, or plate and add about ¼ cup of the frosting to the top, smoothing with an offset spatula into an even layer. Repeat with remaining layers if you have 4, otherwise place the second cake on top and coat the entire cake in a thin layer (called a crumb coat) to seal. Chill for 15-30 minutes in the fridge so that the frosting is slightly firm to the touch.
    • Remove the cake from the fridge and coat with a second, thicker layer so that the entire cake is covered evenly. You may want to use a bench scraper or spatula to make the sides smooth and even, or use the bake of a spoon to give the frosting a more rustic, swirled design.
    • Top the cake with blueberries, sprigs of mint, sprinkles, whatever you feel like using to decorate, and voila! Enjoy!

    For more blueberry content, look no further than here, here, and here!!