• Cherry Jam Coffee Cake

    Does anyone else come home from work and shirk all other responsibilities to bake something instead? No? Just me? Okay cool, cool. Anyway, as you can guess, that’s exactly what I did last week when I came across some coffee cake inspiration. It all started when I saw a picture of some coffee cake on Instagram, and it had a beautiful layer of rhubarb laced through the middle. However, since it’s January and rhubarb is not exactly “in season”, I had to take another route. The base recipe comes from Smitten Kitchen and it can be found here, but I made a few tweaks and god it was so good. SO good in fact that I went back to my parents house this weekend and made another one within an hour of being home.

    The best part about this cake? Within an hour its prepped and in the oven, and it can be customized based on what you have on hand! The reason why mine had cherry jam? It was in the fridge and I didn’t feel like going to the store! The middle could have any other kind of jam, nutella, cooked fruit, or it could be served plain, it’s totally up to you. It’s also lovely with a sprinkling of powdered sugar, a drizzle of glaze, or with nuts mixed into the crumble. While it’s best eaten the day of, I can confidently tell you that I was eating it for three days as a “before dinner dessert”.

    Here are 5 things to be happy about before we get started!
    ONE. A spur of the moment trip.
    TWO. Little Women (2019).
    THREE. Eating dessert before dinner.
    FOUR. Coming in from the cold and getting under a warm blanket.
    FIVE. Sneaking your own candy into the movies.

    Let’s bake!

    Ingredients

    2 cups plus 2 tablespoons All Purpose Flour, divided
    2 teaspoons baking powder
    1 teaspoon ground cinnamon
    Dash of nutmeg
    ¾ teaspoon salt
    1¼ cup plus 1 tablespoon granulated sugar
    1 stick plus 1 tablespoon butter, softened and divided
    2 eggs
    ½ cup whole milk
    1 teaspoon vanilla bean paste
    1 cup cherry jam (or fruit of your choice!)

    How To:

    Preheat your oven to 375 degrees. Generously butter a 9-inch round cake pan and line the bottom with parchment paper.

    Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a large bowl. In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, scraping the bowl down after each addition. In a liquid measuring cup, mix together the milk and vanilla.

    Turn the mixer speed to low and add the flour mixture and the milk mixture alternately in batches, starting and ending with the flour. Mix until just combined.

    Spread half the batter in the prepared cake pan. Spoon the jam over the cake batter, leaving a half inch border on all sides. Carefully drop the remaining batter over the jam layer in small spoonfuls, spreading evenly until the jam is fully covered.

    In a small bowl, mix the remaining ¼ cup of sugar, tablespoon of butter, and 2 tablespoons of sugar with your hands until crumbles form. Sprinkle the crumbles over the top of the cake. Bake for 45 to 50 minutes, until a cake tester comes out clean. Remove from the oven and allow to cool for 30 minutes in the pan before removing. Best eaten warm with a cup of coffee because DUH, coffee cake!!!

    Looking for more quick desserts? Look here, here, and here!

  • Black and White Cookies

    Two days back into work after a long weekend, I am almost feeling back to myself. The only downside of long weekends is how much longer it takes to readjust to work, don’t you think? Anyway, I hope all your holiday weekends were lovely and filled with lots of snacks. I myself made guacamole and a pitcher of VERY strong watermelon mojitos, plus a cherry pie and a flag cake for dessert. I couldn’t make up my mind so why not make both?? That, combined with a morning at the beach made for a very sleepy me, and you BET I slept late into the morning on Friday. Buuuuut, then I recovered enough to return to the kitchen for……..black and white cookies!!

    I think about black and white cookies a lot, they are the superior cookie for sure. A cross between a cake and a cookie, with a half vanilla, half chocolate glazed top that snaps when you break it, what’s not to love? These cookies are a staple of New York City, and TBH I feel like I owed it to myself to try these out. I adapted from this recipe on Smitten Kitchen, with a few changes here and there.

    As luck would have it, my cousin Raymond was over while I made these, and we got to plotting about the country’s first ever all-black and white cookie bakery. He’s a decade younger than me but has more business savvy than anyone I’ve ever met, we made a logo and flavors and everything!! So if this idea takes off everyone better get ready. I don’t wanna brag, but we discussed flavors like maple bacon, coffee caramel, and strawberry.

    Before we bake, here are 5 things to be happy about today:
    ONE. Group traveling.
    TWO. Free admission.
    THREE. Having your coffee in the park.
    FOUR. Two shakes of a lambs tail.
    FIVE. Bursting into song.

    Let’s bake!!

    Black and White Cookies

    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Dessert, Snack
    Keyword: chocolate, cookie, vanilla
    Servings: 36 cookies

    Ingredients

    Cookie Base

    • cups white sugar
    • 1 cup unsalted butter; at room temp
    • 4 eggs; at room temp
    • cups milk
    • ½ tsp vanilla extract
    • cups cake flour
    • cups all-purpose flour
    • ½ tsp baking powder
    • ½ tsp kosher salt

    Black and White Glazes

    • 4 cups confectioner's sugar
    • ½ tsp salt
    • 1 tsp vanilla extract
    • ⅓ to ½ cup boiling water
    • 3 oz bittersweet chocolate
    • 1 tsp light corn syrup

    Instructions

    Cookie Base

    • Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
    • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes.Add the eggs, one at a time, scraping the bowl down after each addition.
    • Slowly drizzle in the milk (to avoid splatters), then the vanilla and mix until combined.
    • In another large bowl, whisk together the flours, baking powder, and salt. Add the dry mixture to the wet ingredients a little at a time, until all has been added.
    • Using a cookie scoop or 2 large spoons, scoop roughly ¼ cup portions out onto the prepared cookie sheets, leaving at least 2 inches of space between each cookie. Bake for 18 to 20 minutes, until the cookies are only just beginning to brown. Allow to cool completely before icing.

    Black and White Glazes

    • In a large heat-safe bowl, add in the confectioners sugar, salt, and vanilla, then slowly add in the boiling water, a little at at time, until the desired thick consistency is reached. Keep in mind that you probably won't need all the boiling water, and it's difficult to fix a glaze that's become too thin.
    • Spread the vanilla glaze on one half of the flat side of each cookie. After every cookie is half iced, put the bowl with the remaining glaze over a double boiler (a small pot of boiling water that the bowl can fit in without touching the water), and add the chocolate pieces plus the corn syrup. Continue to stir until the chocolate melts and the frosting is thick and spreadable.
    • Ice the other half of each cookie. The chocolate frosting has a tendency to dry up faster than the vanilla, so if you notice that happening, feel free to stir a bit of boiling water in to keep the frosting shiny as needed. YUM!

    Looking for more cookie recipes? Try here, here, and here!

  • 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