my love affair with cinnamon

It's no secret--even sporadic readers of my blog should know how strongly I feel about cinnamon. I can't get enough, and I'll add it to just about any recipe if it's not there in the first place and bump it up if it is.


Further, if you've ever made anything topped with cream cheese frosting, chances are good that I've left a comment confessing my adoration of it. So as you can imagine, when cinnamon and cream cheese frosting are combined in one sensational dessert, I quickly become a useless (and completely satisfied) excuse for a human being (with a mess of sugar and spice all over my face).

This is quite possibly my favorite cake and frosting combination. I know that there are a lot of possible combinations out there (approximately 834,392,621, give or take 15), but for me, this one takes the cake (insert rim shot here).


(look at those beautiful speckles of cinnamon!)

The abundant amounts of cinnamon in both the cake and icing may be too much for some, but I think the balance is just right. The orange peel packs a refreshing punch that really shouldn't be skipped--I've gone without it and been left wanting. Be forewarned: It's a dense cake, but the texture is fabulous and the degree of moistness is pretty near perfect. The thick layers of that sweet and tangy frosting complete this fabulous creation.


Cinnamon Cake with Cinnamon-Cream Cheese Frosting
(or, Just How Much Cinnamon Can One Mouth Handle?)
(based on this cake and this frosting)

Cake:
2 cups all purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teaspoon salt
1 cup whole milk
1/2 cup unsalted butter, room temperature
4 large eggs
1 3/4 cups sugar
2 teaspoons grated orange peel
1 teaspoon vanilla extract

Frosting:
1/2 cup unsalted butter, room temperature
8 oz cream cheese, room temperature
2-3 cups powdered sugar
1 teaspoon vanilla extract
2 teaspoons cinnamon

Preheat oven to 350°F. Butter and flour two 9-inch cake pans. Sift first 4 ingredients into small bowl. Stir milk and butter in small saucepan over low heat just until butter melts; set aside.

Using electric mixer, beat eggs and sugar in large bowl until thick enough for batter to fall in heavy ribbon when beaters are lifted, about 5 minutes. Beat in orange peel and vanilla. Add flour mixture; beat just until blended. Add warm milk mixture; beat just until blended. Divide batter between prepared pans.

Bake cakes until tester inserted into center comes out clean and cakes begin to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 20 minutes. Cut around pan sides and turn cakes out onto racks. Turn cakes right side up.

For frosting, mix the butter and cream cheese together with an electric mixer until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and cinnamon and mix. Slowly add the powdered sugar. Keep adding until you get to desired sweetness. Spread one cup of frosting onto first layer. Top with second layer. Smooth the rest of the frosting onto the top and sides using your preferred technique. I like to use my tongue.

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a wonderful weekend and some love for the gracemeister

Where to begin? How about with this burger:


It was one of the many terrific aspects of my holiday weekend.

Other noteworthy eats include Mambino's ambrosia salad...


...grilled hot dogs...


...baked ham and pasta salad...


...wedding cake (from a truly fantastic affair--congrats, Sarah & Aaron!)...


...and of course, the desserts about which I've been fretting for a few months now:


This picture is all you'll be seeing of the end results. I planned the ingredients superbly, but the timing and logistics were another issue altogether. By the time I made it to the reception, it was a race to get the desserts to the table before everyone was already through the line. I was quite frazzled, and believe it or not, take pictures for blog wasn't at the forefront of my mind. You'll just have to take my word for their beauty and decadence. :)

Yes, I'm happy and very relieved to report that although there aren't any more pictures, the desserts (sugar-free banana pudding, peanut butter brownie bites, mint oreo truffles, and miniature turtle cheesecakes) were a hit.

Note to self: For future catering events, hire help.
(That's not to say I didn't have any help. I would've lost my sanity without the Mamboni, my sister-in-law, my grandmothers, and my future cousin-in-law.)

Other happy news--I've received three award-type recognitions. Val of More Than Burnt Toast has given me a bear hug. No, not just any bear hug--a giant bear hug:


I'm sure most of you are familiar with Val's blog, but if you're not, you're sorely missing out on some delicious recipes and extremely artistic photography. Go visit!

Nancy of A Recipe A Day has given me the Arte Y Pico award. She and I have sort of swapped places--I live in her hometown, while she now lives in my home state. She has some amazing entries on her blog, so if you like good food, go check it out!

Finally, Leslie of The Hungry Housewife has passed on her first award to me:


Leslie is quickly becoming a super-blogger, keeping her site chock-full of good eats and entertaining entries. Don't take my word for it--go look for yourself.

Thank you, ladies!

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ashamed...but only for a hot second

I made a pie.


I made a pie, and even though I make a delicious and flaky and delicate and buttery and all-together fabulous crust, I fell into sloth-mode and used a frozen one.

Yes, I was ashamed. I was ashamed while making the filling and crumble topping, I was ashamed while the pie baked, and I was ashamed while it cooled a bit.

The shame melted away after that first bite, much like the honkin' heap of vanilla ice cream on top.


Even though my own double crust would've been much better, this version with the fake bottom and crumbly top hit the spot.

The filling was extra special because I used the blueberries that I bought at Chelsea Market. (I also got some really good deals on little tubs of cinnamon, cumin, cloves, and ginger.)


Lazy Bum's Blueberry Pie
(adapted from this recipe)

Crust:
1 glorious 8-inch pie shell from your grocer's trusty freezer

Filling:
4 cups fresh blueberries
1/2 cup white sugar
2 tablespoons cornstarch
2 tablespoons lemon juice

Topping:
1 cup brown sugar
1/2 cup all-purpose flour
1 teaspoon cinnamon
1/4 cup butter, cubed

Preheat the oven to 400 degrees F and place the oven rack in the lower third of the oven.

To make the filling: In a small bowl, mix together the sugar, cornstarch, and lemon juice. Place the blueberries in a large bowl. Add the sugar mixture to the blueberries and gently toss to combine. Pour the mixture into the glorious pie shell.

To make the topping: Combine brown sugar, cinnamon, and flour. Cut in butter until crumbly and fantastic. Sprinkle over filling.

Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees F. Continue to bake the pie for about 35 - 45 minutes or until the topping is a deep golden brown color and the juices are bubbling and thick.

Place the baked pie on a wire rack to cool for several hours. (I dare you.)(I lasted 15 minutes.)
In case you're wondering about the aforementioned heap of ice cream, I wasn't making it up. What kind of nincompoop do you think I am? It's just that the picture is less than ideal...


...because I didn't want to compromise the integrity of the magnificent pie-ice cream combination. I refuse to sacrifice taste and texture for the sake of blog photography. So there.

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if you can't have a cuddly pet...

...a sourdough starter's the next best thing. I've neglected him more often than I care to admit (perhaps I'm not ready for the aforementioned cuddly pet...), but Eb is still getting it done for me. His latest achievement? Banana nut bread.


Even though I often claim to never have bananas too ripe to eat, it's been unavoidable with all the traveling I've been doing lately.


(banana goo, anyone?)

So, I decided to kill two birds with one stone--I satisfied my hunger for homemade banana bread and made use of Mr. Ebenezer.

In looking for a recipe, I kept coming across the same one and therefore assumed (correctly, as luck would have it) that it must be a winner. I made a few additions [cinnamon (of course), nutmeg, and cashews] and went the mini-loaf route rather than making one big brick of bread. The less time the oven is on in this heat, the better.

The end result was quite different from your typical banana bread--the sourdough flavor really added a unique and interesting component to it. The next time the fates align and I have both banana goo and a hungry starter simultaneously, you'd better believe I'll be making this bread.


Spectacular Sourdough Banana Nut Bread
(based on this recipe)

1/2 cup shortening
1 cup sugar
1 large egg
1 cup mashed banana (aka banana goo)
1 cup Eb
2 cups unbleached flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg (we wouldn't want it to overpower the cinnamon, now would we?)
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup chopped cashews
1 teaspoon vanilla

Preheat oven to 350 degrees F.
In a large bowl, cream together the shortening and sugar; add the egg and mix until blended. Mix in banana goo and Eb. Stir in vanilla.
In a separate bowl, stir together flour, salt, cinnamon, nutmeg, baking powder, and baking soda.
Add flour mixture and cashews to the wet ingredients, stirring until just blended.
Pour into greased 9 x 5-inch loaf pan or mini loaf pan.
Bake for 1 hour (about 35 minutes for mini loaves) or until toothpick comes out clean.
Slather with peanut butter (AWESOME suggestion, Elle!) or strawberry jam or just stick your face into a loaf and chew.

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brooklyn bridge and sweet sorrow

Our last hurrah in the city was a walk across the Brooklyn Bridge.


Manhattan truly is a magnificent place, even under ominous skies.


As a fitting end to the trip, we went to a lovely little bakery called Crumbs. Mixed feelings abound (how can anyone hate on butter and sugar?), but I thought there were oodles of appetizing choices. After much deliberation, I settled on the caramel apple cupcake:


I got a face full of icing with that first bite, and I liked it. I liked it a lot. I also liked the surprise waiting for me inside:


(cinnamon-y baked apples elate me)(especially when surrounded by moist cake and topped with abundant heavenly buttercream frosting)

Jamie opted for the peach cobbler muffin:


(gots ta love that crumb topping)

Katie immediately knew what she wanted--the cappuccino cupcake:


(topped and filled with a rich coffee-flavored icing)(and apparently a rogue red sprinkle)

I had been resisting, but can now be counted as a fan of cupcakes.

I can also be counted as a fan of New York City (Manhattan, at least), mostly because I had an awesome tour guide, a terrific travel companion, and lots of good food.

One last food note: After putting Katie in a cab for the airport, James and I stopped at The Hummus Place on our way to the train station. What a glorious place (as many can attest), this center for all things hummus. I got hummus with tahini, and I can tell you that the people seated around me on the train were shooting me some looks, either from pure envy or a distaste for the smell of garlic. Sorry, fellow travelers--it tasted fantastic and I wasn't stopping for anything.

Thank you so much, James! In the words of my favorite he-man-turned-actor-turned-governator, I'll be back.

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bistro brunch and marvelous market

Our last day began with brunch at a classy French bistro called Pastis. We were given the choice to be seated inside or outside, and opted for the more peaceful, more people-watching-friendly outside. (After all, we were right down the street from the Food Network office space, so you never know who might stroll by...)


Still stuffed to the brim from my glorious meal at Mesa Grill, I chose a lighter meal of granola with fresh berries and yogurt:


(thick yogurt, crunchy granola, and sweet, luscious berries)

Jamie got the croque madame:


(hearty bread, plenty of cheese, and a nice, runny egg)

Katie, cheese fan extraordinaire, ordered an omelet stuffed with herbs and lots of goat cheese:


(it came with crispy fries, too)

About 85% through our meal, the sky clouded over and the rain began. Fortunately, we came prepared...


...and were able to stay relatively dry until they could find a table for us inside.

After brunch, we headed down the street to the famous Chelsea Market. There are lots of bakeries (including the Fat Witch Bakery, which offered free brownie samples and is therefore awesome), as well as multiple shops and markets.

The Italian market (Buon Italia) is full of great stuff. They have many, many varieties of cheese, which means Katie was in heaven:


I was also in heaven, for they have pretty much every bean known to man...


...and chocolate. Lots o' chocolate:


They had oodles of fresh produce at the Manhattan Fruit Exchange--things like squasharinos...


...peppers...


...some questionable merchandise...


...and a few things I couldn't identify:


Anybody?

Update: Okay, one of my favorite Greeks, Peter of Kalofagas, tells me it's coconut. I'm slightly embarrassed. :)

There were no run-ins with any Iron Chefs, but it was still an incredible experience.

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bobby flay, ya done good

When Jamie asked me if eating at a Bobby Flay restaurant would tickle my fancy, I told her that would be an understatement. She must really love me, because she booked reservations at Mesa Grill soon afterward.


Upon being seated last Saturday night, I immediately became completely and totally captivated by the menu. There were so many options that sounded right up my alley, and, as usual, I had a hard time deciding. Don't worry, I was quite pleased with my final selections.

I apologize for the blurry pictures--I didn't want to waste time fiddling with the camera. Me and my buds wanted to eat!

The bread basket, a nice variety:



(blue corn muffin = excellent)

My appetizer was black bean soup. It was so creamy, slightly sweet yet still spicy, and utterly delicious.


Black Bean Soup with Toasted Cumin Crema + 3 Relishes of Tomato-Serrano, Avocado-Tomatillo + Grilled Red Onion

The cumin crema gave a terrific smoky flavor and the three relishes were all wonderful, with my favorites being the fiery tomato-serrano and the smooth-like-buttah avocado-tomatillo. So, so good.


(Look at that chunk of avocado. Just look at it.)

My entree was a chile relleno:


Cornmeal Crusted Chile Relleno filled with Roasted Eggplant + Manchego Cheese with Sweet Red Pepper Sauce + Balsamic Vinegar

The filling was so luscious and flavorful, and spiced perfectly to boot. I didn't need the salt shaker at all!


(the innards)

Jamie and Katie each got a queso dip:


Goat Cheese Queso Fundido with Rajas + Blue Corn Tortilla Chips


(cheesalicious)

James also got the ribs:


Barbecued Country Ribs with Mango Habanero Glaze + Green Onion Peanut Relish

Katie also got a smaller chile relleno...


Anaheim Chile Relleno filled with White Cheddar Cheese, Black Beans + Rice

...and the mashed potatoes with cilantro pesto:


(the only disappointing dish of the evening--not enough pesto!)

Jamie's friend Leslie joined us and got the mushroom grits, promptly proclaiming that they were quite possibly the best thing she'd ever put into her mouth.


Creamy Wild Mushroom Grits with Poached Egg, Charred Serrano Sauce, Cotija Cheese + Blue Corn Tortilla Crisps

I don't care for mushrooms, but I have to admit that they were extremely tasty. I've often heard dishes described as complex, and now I can honestly say I know what that means. It was a lovely marriage of flavors and textures.

This was a super exciting and satisfying experience for me. Great food and great company--ya just can't beat it with a stick.

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