• Blueberry Buttermilk Cake

    I will warn you all right now, I’m on something of a blueberry kick right now, so be prepared for several blueberry recipes to come. It seems like the time, right? To be fair, there’s really never a time that’s not for blueberries, but now that Memorial Day has passed and summer has ~unofficially~ started, I find myself craving blueberry desserts all the time. Not to worry, I’ll soon bring out the rhubarb recipes I swear it, but until then, this glorious cake will do just as well.

    It all started when I came across this recipe from Smitten Kitchen. I was looking for something simple for a weeknight birthday cake, without sacrificing taste. Imagine my displeasure when I went to buy raspberries at the store and discovered that they were $6 per tiny package!! I may act like I’m made of money when I step into Sephora but alas I am not. I decided that blueberries would just have to suffice, added some cinnamon to the batter and the topping, and voila, a beautiful cake was created! The cinnamon is a lovely compliment to blueberries, the buttermilk makes this cake impossibly moist, and the cinnamon sugar sprinkle on top lends a satisfying crunch to round the whole thing out. We stuck in some candles and called it birthday cake for my wonderful mom, and it was a hit! Second only to how good it was the next morning, slightly warmed and with a cup of coffee. If I started my day like that every day, maybe I’d consider becoming a morning person. CONSIDER it, but don’t hold me to that.

    Some quick notes about Sweet D, you may start to notice some little updates here and there, the largest being my fancy new recipe blocks (see below), over the next few posts. In an effort to bring forth the best blog that I can, I’m learning some new bits and pieces, along with the help of my computer science trained (recently graduated!) brother, to make my site easier to navigate and really get myself out there. In the coming weeks I’m hoping to reorganize my Recipes page as well, so I’ll be sure to keep you posted. It felt like the right time to take Sweet D to the next level, because I love having my little corner to bake and write, and I’m hoping other people do too. I’m not always a huge fan of change, but this feels like a good one!

    Before we get started of course, here are 5 things to be happy about:
    ONE. Checking up on a friend “just because”.
    TWO. Reflections on wet pavement.
    THREE. Measuring and setting out all your ingredients before you start cooking.
    FOUR. Sitting on the porch just to enjoy the weather.
    FIVE. Finding a new song that you listen to over and over.

    Let’s bake!!

    Blueberry Buttermilk Cake

    A play on an equally beautiful recipe from Smitten Kitchen, this incredibly simple recipe is as good for dessert as it is for breakfast, with bursts of jammy blueberry and a crisp, cinnamon sugar top.
    Prep Time20 mins
    Total Time45 mins
    Course: Breakfast, Dessert
    Keyword: blueberries, cake, dessert, fruit, spring baking
    Servings: 8 people

    Ingredients

    Buttermilk Cake Ingredients

    • 1 cup all-purpose flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • ¼ tsp salt
    • 1 tsp ground cinnamon
    • ½ stick unsalted butter softened
    • cup sugar
    • ½ tsp vanilla extract
    • ½ tsp lemon zest
    • 1 egg
    • ½ cup buttermilk
    • 1 cup blueberries

    Cinnamon Sugar Topping

    • Tbsp sugar
    • ½ Tbsp ground cinnamon

    Instructions

    • Preheat your oven to 400°F. Butter and flour an 8-inch round cake pan.
    • In a medium bowl, whisk together the flour, baking powder + soda, salt, and cinnamon. Set aside. In the bowl of a stand mixer, beat together the butter and the ⅔ cup sugar until light and fluffy, about 2 to 3 minutes.
    • At this point, add in the vanilla and lemon zest, then the egg. Mix until all is well combined.
    • With the mixer on low, add the flour in three installments, alternating with the buttermilk in 2 installments. Mix until just combined. Transfer the batter to the prepared cake pan.
    • Drop the blueberries on top of the batter in the pan, it doesn't matter how you arrange them, they'll sink into the cake as it bakes. Mix together the cinnamon sugar topping and sprinkle evenly over the entire batter.
    • Bake the cake for 20 to 25 minutes, until the top is golden and a toothpick or cake tester comes out clean. Cool the cake in its pan for 10 minutes, then invert onto a plate to serve. Best eaten warm!

    xoxoxoxoxoxoxoD

  • Overnight Cinnamon Rolls with Maple Cream Cheese Frosting

    My MY we’ve had some fall weather recently! At least, I have in New York, if you haven’t I am terribly sorry, I really am. In honor of this cozy weather however, here is quite possibly the only fall baking recipe that matters. CINNAMON ROLLS. Cinnamon rolls are the poster child for cozy fall food, but to me, they used to be so daunting. If you’ve been around since the beginning of Sweet D, you’ll know that I’ve said time and time again that making bread scares me. Something always goes wrong and I just could never tell why. That is, until I came across this recipe from Ambitious Kitchen, and my life was changed forever. When I used to make cinnamon rolls, it would mean waking up at the crack of dawn on a Saturday (my least favorite thing to do), and still not getting to eat until noon because, you know, bread takes time to rise. NOT ANYMORE. I give to you, Over. Night. Cinnamon Rolls! The heavy lifting is done the night before, so that the next morning you can pull them out of the fridge and they bake in 20 minutes. TWENTY MINUTES!! Sorry for all the caps, I’m just so excited about this.

    The best way that I’ve found to do this is to make the dough in the evening after dinner, since it still has to rise once before you fill it. Also, don’t forget to take out a stick of butter for the filling NOW, so that by the time the dough is finished rising, it’s perfectly soft. While its rising, watch a movie, catch up on some TV, do a face mask, idk. Then, roll it out and fill it, slice it, and put it in the pan, wrap it in tin foil, and go the heck to bed!!! Wake up the next morning feelin fresh, take it out of the fridge to thaw while you brush your teeth and make some coffee, then bake for twenty minutes and before you know it, your house will smell like HEAVEN!!

    If this were a live photo, you’d STILL be able to see the filling bubbling omg

    I haven’t changed much from the original recipe that I was following since it’s just so solid, but one thing I have done is tweak the frosting since I can’t ever leave things alone. Besides cinnamon, what would you say is the most classically fall flavor? If you said maple, then we are very much alike. So, what’s one way to make cream cheese frosting even more cozy? You got it, add maple syrup! This frosting recipe will make quite a lot, because we all know it’s better to have too much frosting than not enough. Plus, you have to factor in the amount you’ll be eating with a spoon before the rolls are even out of the oven, it’s THAT good.

    Before we get started, here are 5 things to be happy about today, and then we’ll get to it!

    ONE. Finishing a book you’ve been reading for ages and feeling so accomplished.
    TWO. Fall scented candles like apple cinnamon or pumpkin spice.
    THREE. Seeing a really good dog on the street.
    FOUR. Being the only group in a movie theater, so you can react as loudly as you want.
    FIVE. Waking up early enough to see the sun rise for once.

    Makes: 9 Cinnamon Rolls
    Prep Time: 30 minutes
    Inactive Time: 2 hours + Overnight rise
    Bake Time: 20-25 minutes

    Cinnamon Roll Ingredients

    ¾ cup warm milk (around 110ºF)
    2¼ tsp active dry yeast (a single standard package)
    ¼ cup sugar
    1 egg plus 1 egg yolk, at room temp
    ¼ cup (half stick) unsalted butter, melted (for the dough)
    3 cups bread flour
    ¾ tsp salt
    2/3 cup brown sugar
    1½ Tbsp ground cinnamon
    ¼ cup (half stick) unsalted butter, softened (for the filling)

    Maple Cream Cheese Frosting Ingredients

    8oz. cream cheese (2 blocks), at room temperature
    6 Tbsp unsalted butter, at room temperature
    1¼ cup powdered sugar
    ¼ cup maple syrup
    ½ tsp vanilla extract

    Cinnamon Roll Steps

    ONE. Add warm milk to the bowl of your stand mixer and sprinkle the yeast over the top. Let sit for 5 minutes or until it starts to get foamy. If this doesn’t happen, the milk was either too hot or too cold, or the yeast is no good, so start over here. Once it’s foamy, add in your sugar, egg, egg yolk, and melted butter, then mix to combine. Stir in the flour and salt, then knead the dough with a dough hook attachment of your stand mixer or by hand for 10 minutes. My stand mixer is old and grumpy now, and I’m pretty sure that if I tried to have it knead for 10 minutes straight it would give up on me completely, so I did this by hand. You’ll know it’s ready when you push down in the center of the dough and the indent bounces back into a smooth surface. Put this dough into a well oiled bowl and cover with a kitchen towel. Allow to rise for 1½-2 hours, or until the dough has doubled in size.

    TWO. Transfer your risen dough to a floured surface and roll out into a large rectangle that is at least 9″ x 14″. I like to roll out on my Silpat since the measurements are printed on both sides for me anyway! Using an offset spatula, spread the softened butter over the rolled out rectangle, leaving a small border around all sides that isn’t buttered.

    THREE. In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture generously over the top of your cinnamon rolls, then gently pat down so that the sugar mostly stays put while you roll up the dough. At this point, tightly roll up your dough longways, making sure no filling is spilling out the sides as you go. Using a ruler, measure out 9 even cinnamon rolls not including the very ends of your roll- they never turn out even and always have less filling than the middle ones! I like to trim mine off into little baby cinnamon rolls to bake later. Anyway, once you measure and mark out 9 evenly sized rolls, cut with a serrated bread knife and carefully transfer each roll to a parchment paper-lined 9″ x 9″ square baking dish. At this point, wrap your cinnamon rolls in tin foil and store in the fridge overnight. *If you can’t wait a whole night, allow them to rise again for 30 minutes at room temperature, then bake from there.*

    Even these babies got some beauty rest!

    FOUR. The next morning, when you wake up refreshed and hungry, remove the rolls from the fridge and allow them to warm up for about 20 minutes. Make your coffee, preheat your oven to 350ºF, or get a head start on the frosting (see below) while you wait! Bake the rolls for 20-25 minutes, until the filling is bubbly and the tops are just starting to turn golden- you want these to be a little under-baked so that they’re still soft and squashy! Allow the rolls to cool for 5 minutes (if you can stand it) before frosting. Then, promptly eat all 9 by yourself, who needs to share??


    Maple Cream Cheese Frosting Steps

    ONE. In the bowl of your stand mixer, whip together the softened cream cheese and butter. Once incorporated, add (carefully!) the powdered sugar, maple syrup, and vanilla. Beat this frosting on medium speed until smooth. If you find that yours is too thin, add more powdered sugar, if it’s too thick, add a little more maple syrup or whole milk to think it out.

    TWO. To serve, spread the frosting generously over all the rolls in the pan, plus maybe some more when you serve yourself a cinnamon roll. The more frosting the better!!

    Are you weeping yet because I am

    Now get cozy and enjoy your cinnamon roll while wrapped in a blanket, while wearing your PJs, and with a cup of tea. YAY! xoxoxoxD

     

     

     

  • Cornmeal Peach Cobbler

    Hello! I hope everyone is enjoying the last few days of official summer. I’m here to tell you though, that you can’t fully enjoy your last days of summer break without this cobbler. Adapted from this recipe from Food52, it’s the low maintenance, no fuss, last-good-peaches-of-the-summer peach dessert of your dreams. The filling is similar to that of a traditional peach pie, while the cornmeal biscuits add a new twist on the classic cobbler.

    With the past week being so unbearably hot here in New York, it certainly doesn’t feel like September has arrived. That being said, I am more than prepared to pretend it’s fall until the weather catches up with us. Fall is, without a doubt, my favorite season for really all the reasons. Fall weather? The best and most beautiful. Fall clothes? The coziest. Fall food? Apple cinnamon EVERYTHING all. the. time. And I know it seems crazy to wish away the summer but honestly, I’ll take a crisp autumn day over 80º weather no contest. BUT, I realize that this is still a summer recipe so I should probably stop talking about that right? I’m SORRY I just get so overexcited, you know?

    Before we get started, here are 5 things to be happy about this week:

    ONE. A good Labor Day trip to the beach, savoring the last beach day of the year.
    TWO. A thunderstorm after days of a heat wave when the air finally feels cool again.
    THREE. Seeing the fall’s first apples for sale at the farm stand.
    FOUR. Collecting cookbooks.
    FIVE. A weekend with no plans, where you can do whatever you feel like.

    Okay, now that we’ve got that covered, who’s ready for cobbler??

    Serves: 8-10 people
    Prep Time: 30 minutes
    Bake Time: 35 minutes

    Peach Ingredients

    3 lbs peaches (about 9 peaches), peeled and sliced into wedges
    1/3 cup sugar
    3 tsp lemon juice
    ½ tsp vanilla
    1¼ tsp cornstarch
    ½ tsp cinnamon

    Cornmeal Biscuit Ingredients

    1 cup flour
    2/3 cup cornmeal
    ¼ cup sugar
    2 tsp baking powder
    6 tbs butter, diced into ½ inch cubes
    2/3 cup heavy cream, plus more for brushing
    Demerara Sugar, for dusting

    Steps

    ONE. Toss the sliced peaches with the sugar and let sit for 5 minutes or so until the peaches release some juices and become syrupy. Drain the peaches in a colander or mesh sieve and reserve ¼ cup of the peach juice.

    TWO. Whisk together the reserved peach juice, lemon juice, cornstarch, and cinnamon. Pour this mixture over the drained peaches and mix thoroughly. Transfer to your 9-inch baking dish or pie plate, liquid and all. Place the filled pie plate on top of another baking sheet (to catch any leaks or spills).

    THREE. At this point, preheat the oven to 375º F. To make the biscuits, whisk together the flour, cornmeal, sugar, and baking powder in a medium-sized bowl. Cut in the cubed butter with your hands or a pastry blender until it resembles peas and is evenly incorporated.

    FOUR. Stir in the heavy cream with a rubber spatula and mix until there are no dry ingredients left. Add more heavy cream as necessary, a tablespoon at a time, if the mixture is too dry.

    FIVE. Scoop the biscuit mixture on top of the peaches, using an ice cream scoop or two large spoons, leaving a little room in between each one, as the biscuits will spread. Brush the top of each biscuit with heavy cream and sprinkle with demerara sugar.

    SIX. Bake for 35 minutes, until the filling is bubbling and the biscuits are golden brown and crisp. Allow to cool completely to set the filling, then serve warm with a generous pour of cream or a scoop of vanilla ice cream.

    YUM! xoxoxoxoxoD