Bread Porn (Literally)

I was thinking the other day about my first time. I was young and inexperienced. She was much older and had an intimidating reputation. The ladies in town used to point and talk about her in hushed tones, but she didn’t mind. She was confident in her skills and she told me that she didn’t care what anyone thought. She did it purely for the pleasure.

When I showed up at her place I was surprised to see that she had everything laid out and ready. There was more to this than I’d imagined, but she assured me that I needn’t worry.

“I’ll take it slow” she purred. It all came together remarkably quick and before I knew it she gently took me by my hands. “I want you to do this” she said. “You need to be forceful and firm. Work it between your fingers. Here, let me show you.” Kneading, massaging, and pulling, her strong hands working their magic while I took it all in. Then, it was my turn. “Don’t be afraid to get a little rough” she cooed. “Be aggressive!”

Just as I started to feel confident she stopped and looked me in the eyes. “Now I want to put it someplace warm and watch it rise.” She poured oil into her hands and rubbed them together. “Once I’m finished we’ll cover it and let it rest. Then, when it’s ready I want you to use yours hands one more time, just like I showed you.” I was eager, and after what seemed like an eternity she finally said “It’s time!” I was surprised when I looked down to see that it had doubled in size. And I’ll admit that she took my breath away when she punched it down and slapped it on the counter top. “Now we’re close!’ she excitedly said. It was amazing to see how she pinched, pulled and rolled it under her palms, preparing it for its final destination. “Are you ready?” she teased. I nodded. “Then do it! Put it in!’ she cried!

I don’t know who’s a sicker puppy; me for writing this garbage or you for reading it! But hey, how many boring ‘How to Make Bread’ recipes have you had to endure? At least this kept your attention.

Bread Porn

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Caffeinated Baking: Blueberry Coffee Tart

On a quick 2-day trip to Michigan I kept driving past all these signs and billboards for u-pick blueberry farms. I resisted until the drive home and made a last minute stop. I didn’t have enough time to pick my own, but I did have enough cash to pick up a 5 lb bucket of blueberries. The first dessert to come of the blueberry bounty was this mildly sweet tart. If you’ve had bad luck with crusts before, fear not, I’ll walk you through a (nearly) fool-proof way to make a light and fluffy crust. Or if you just don’t care or aren’t up to the task, feel free to substitute store-bought pie crust.

Blueberry Coffee Tart

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100 Ways to Use Beer in Food and Drinks #13: Cupcakes


Cupcakes: a man’s food. Something you hear every day right? Right…and you see plenty of men on Cupcake Wars. But then you put beer in them . Now we’re talking. Previously, the only way I knew how to make cupcakes was with the contents of a cardboard box. But alas, I’ve matured. And through this maturation I bring to you Chocolate Stout Cupcakes.

These cupcakes are nearly 100 percent made from scratch. Beginning with the batter (containing an entire bottle of my own Cafe Vanilla Con Leche Stout), the cupcakes also include stout-infused ganache, and cream cheese frosting. And guess what? As most of my original recipes are—they are healthy cupcakes! Instead of butter in the batter, we used applesauce (we had to save the butter for the cream cheese frosting). Thank the g/f for preventing me from ruining the frosting by trying to use low-fat cream cheese.

The end result: moist chocolate cupcakes with rich ganache filling and topped with creamy frosting. Add a glass of milk and you have a match made in heaven. There was concern about using the applesauce rather than the butter, but I couldn’t tell a major difference. In fact, adding some cinnamon to the batter complements the overall flavor and it even stands out a bit. I took the cupcakes to work for the true test. Everyone loved them. And so should you.  You’re welcome.

Vanilla Con Leche Stout Cupcakes

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Best Use of Biscuits: Strawberry Shortcupcakes

It was sweltering in southern Minnesota, 98 degrees Fahrenheit with fifty percent humidity. I was put in charge of bringing dessert to a Fourth of July barbeque held by my best friend, his weirdo roommates and a handful of townies that I could never decide if I even liked, yet constantly yearned for their acceptance. Red white and blue cake seemed too obvious. Jell-O cake too lowbrow. I toyed with the idea of making lemonade cake, but quickly decided that would be a sticky mess in the July heat.

What could be more quintessentially American or summer than strawberry shortcake? I started pulling ingredients out of my cupboard and refrigerator. I sprayed a no-stick baking spray on some cupcake pans and quickly set to work mixing the ingredients for the shortcake biscuits. After baking, I removed the biscuits from the cupcake pans and let them cool on a rack. While the biscuits were cooling, I sliced some strawberries and set out to whip up some cream.

When I went to add powdered sugar to my chilled heavy whipping cream, I noticed that the container was crawling with ants—but not just any ants, SUPER ants. These were the ants that give you nightmares. The ones you envision carrying off an entire human body to their underground home. Then I realized they weren’t exactly moving. Did they suffocate in powdered sugar? If there was such a lack of oxygen, how did they even get inside the container? Were they smaller before gorging themselves to death on powdery confection? Did they OD on this fine, white, powdery substance?

I pulled myself together, calmed by the fact that they didn’t seem to be moving, and considered my next move.

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The Cookie Dough-Lympics: Banana Almond Poppers

Banana Almond Poppers

Have you ever witnessed the “law of attraction” at work? Like when you think about something for a long time, dream it to be true, and then voila! it shows up at your front doorstep? Well, ladies and gentleman, all my years of wanting, wishing, and longing for have finally come to light—in the form of a book full of raw cookie dough recipes.

Before you go singing the salmonella symphony to me, let me explain: this cookie dough is egg-less. What does that mean, my friends?  It means that you can stick your head right into that bowl and nom you way to the bottom, worry-free. And thanks to Lindsay Landis, creator of this cookie dough recipe and book full of desserts to make with it, all of our lives have now been touched.

With this new cookbook ES has entered the “Cookie Dough-Lympics,” where we come up with our own recipes based around this egg-less delight. I sat down with the book while brainstorming ideas and found cakes, ice cream, souffles…you name it, Lindsay created it. In brainstorming for my own recipe I realized I wanted a yummy, easy to make, minimal-ingredient summer treat with this dough.  I want the kind of thing that is bite-size so I can munch with ease. I want the kind of thing I can make on a weeknight, store in the freezer, and grab whenever I need a frozen pick-me-up. And then it hit me: the Banana Almond Poppers were born.

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Cherry-Whiskey Upside Down Cake

I’m going through such a maniac state right now. I think my overloaded schedule has me in some sort of fit of always doing. Not that “doing” is actually resulting into anything productive. For instance if you follow me on Pinterest or Instagram, you see quite a bit of time has been sucked away admiring and trying to acheive some level of aestheticness that I’ve yet to figure out. What I have figured out is how to make a killer whiskey-loaded cake to impress the hell out of the dads in your life this Father’s Day.

Go ahead and show them that whiskey ain’t just for sipping or for licking. You truly can bite your whiskey with this cake. Here’s the quick rundown: the cake portion is tender and springy, not all all mushy as the bottoms of upside cakes can be. The whiskey gives the ensemble an extra subtle dimension that quiets the caramel topping and brings it in balance with the cake and fruity sweetness of the cherry.

If you like to bake, make this. If you don’t – well, there aren’t many times in your life where you can drink on the job, but in this case you totally can. Get in the kitchen and bake this for the dad(s) in your life, already.

Cherry  & Whiskey Upside Down Cake

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