• 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

  • 2-Day Brown Butter Chocolate Chip Cookies

    I don’t think I’m being dramatic here when I say I will never make another chocolate chip cookie recipe again. This all started when I was left to my own devices for two days straight, and I started thinking about projects that I had set aside and kept in my notes that fell by the wayside. And one of those ideas was, you guessed it, brown butter chocolate chip cookies. But I had some concerns, since brown butter is the melting and, duh, browning of unsalted butter, and melted butter is not good for cookie dough. The re-firming of the butter is necessary, but even so I was worried that the fact that the butter was softer than normal would cause the cookies to spread too far and thin.

    Enter my next idea. I’ve been on a chocolate chip cookie recipe binge lately (see here as well), and I’ve been seeing more and more that require the dough to be refrigerated for at least 12 hours after being scooped, in order for the flavors to fully develop. The bonus benefit of this method in this case is that the butter would have ample time to re-harden, and therefore would not spread as much as cookies that were not refrigerated overnight. So, with these two methods under my belt, I got to work and created, in my opinion, the most delicious chocolate chip cookies I have ever had. The brown butter makes them taste slightly nutty and caramel-y, and the use of baking chocolate rather than chocolate chips that never fully melt means pockets that are fully melted and fudgey. A finishing touch of a sprinkle of kosher salt is the zippy balance to the sweetness, and overall an incredible cookie is made.

    With all this talk about melty chocolate, I’m sure we’re all in the happiest of headspaces, but just in case you’re not, here are 5 other things to be happy about today!
    ONE. Matching pajama sets.
    TWO. Looking through old photo albums and having the memories flood right back.
    THREE. Egg noodles with butter and parsley.
    FOUR. Homemade strawberry jam.
    FIVE. The first time of the year that you can drive around with the windows down blasting music.

    Let’s bake!!!
    MAKES: 24 – 26 cookies
    PREP TIME: 45 minutes
    INACTIVE TIME: 12 hours
    BAKE TIME: 12 – 15 minutes

    COOKIE INGREDIENTS

    1 cup browned butter (from about 3 sticks unsalted butter)
    ¾ cup granulated sugar
    ¾ cup brown sugar
    1 tsp vanilla extract
    2 eggs
    2¼ cups all-purpose flour
    1 tsp baking soda
    1 tsp kosher salt
    2 cups roughly chopped semi-sweet baking chocolate
    Kosher salt, for sprinkling

    COOKIE STEPS

    ONE. Brown the butter in a large saucepan by heating on medium, swirling and stirring occasionally, until the milk solids turn golden brown and the melted butter smells toasted and nutty. Pour the melted butter into a bowl and chill until set.

    TWO. In a small bowl, mix together the flour, baking soda, and kosher salt, then set aside. In the bowl of a stand mixer, beat the set but softened brown butter with both sugars until light and fluffy, then add the vanilla.

    THREE. Add the eggs, one at a time, mixing after each addition. Slowly add the flour, a little at a time, until all is added. Chop the chocolate into chunks and stir into the dough with a rubber spatula until uniform.

    FOUR. Using a cookie scoop, scoop all the dough into rounds on a single baking sheet lined with parchment paper. Wrap the entire sheet tightly with plastic wrap, then refrigerate the cookies for at least 12 hours.

    FIVE. The next day, preheat your oven to 375ºF. Split the cookies onto two parchment paper lined baking sheets about an inch apart. Bake the cookies for 12 to 15 minutes, until golden but still melted and gooey in the middle. Sprinkle some extra kosher salt on top of each cookie. Cool the cookies for 5 minutes on the sheets, then transfer to a cooling rack to cool completely. OR eat every single one while they’re still warm, I literally won’t judge at all.

    xoxoxoxoxoxoD