I've missed you...

Hi!!! Hiiiiii!!! Hi!

It's been so long! I'm sorry I've been MIA. I've missed you! I really have!!

This past week was "the week before spring break", which means the worst week, ever. 3 tests, 3 papers, and 2 group projects later (plus, working 3 days which consisted of something like 300 eclairs, 20 key lime pies, 12 pecan pie bourbon tarts, enough french buttercream to clog a small countries' arteries and everything else was pretty much a blur) I'm officially on Spring Break and made the mini-trip from school [Mizzou] to the rents house in Saint Louis.

Anywho, my mother has an entire collection of really random old weird shaped pans, and I always try to put them to use. For instance I found a square tube pan. Weird, right? So I decided to make a square angel food cake. I saw a lemon curd and coconut angel food cake on tastespotting and decided I HAD to make it.

This cake is SO spring-y and would be absolutely fabulous after a big Easter dinner.

square pan!! weirrrrdddd.

okay it didn't cut too swell, but it tastes divine!

I got the recipe from the Cheeky Kitchen. I'll let you follow her directions because there are some really awesome Easter Brunch ideas along with this cake, and honestly I have to be up at 4 a.m. to catch a plane to Vegas so I'll spare you all of my clever (or lame) ad-lib! Woo!!

I followed her recipe almost exactly, but I'll quickly add my piece. To the icing I added a splash of vanilla and after it was "combined" I added probably another 1/4 cup of powdered sugar because it didn't taste quite sweet enough. Also, I had some lemon curd left over after filling the cake, so I just put it in a ziplock bag, snipped the corner, and drizzled it on top.

There you go folks! I hope you enjoy this great spring cake and I hope you all can take a break this week too. I'll be taking my first trip to Vegas with my big brother. We're staying at The Venetian, and I'm SUPER pumped about it. Do you know what else is in The Venetian? BOUCHON! PLUS, BOUCHON Bakery! It's my goal to a.) win a zillion dollars b.) not gain 300 pounds and c.) hang out with celebs and d.) hang out with Thomas Keller and or David Burke. All possible, right??

p.s. The weather I am leaving in Saint Louis, Missouri is 84 and sunny all week. The weather I'm vacationing to in Las Vegas (THE DESERT) is 60 and cloudy. I hope weather.com is lying.

tiny tiramisù...

**UPDATE: I've officially peaked at 22. I made this successfully in layer form [3 thin layers] and it is turned out beyond my highest expectations. The flavors get better with time so feel free to make ahead and take to a weekend party!

Drunken Tiramisù, to be exact... however, you may not be ready for this.

Seriously. If you choose to scroll down and read about these delicious, moist, espresso, and liquor soaked chocolate-y cakes topped with the most delicious creamy mascarpone filling you have no one to blame but yourself. I am entirely not responsible for the chaos that will ensue or the elastic pants you will need after eating this. Don't say I didn't warn you. Seriously, this cake is legit.

With all of the Daring Bakers posting their classic Italian Tiramisù's all over the internet, my boss sabotaging my diet by making the most incredible Tiramisù at work for our Italian wine club nights, and well, my freaking obsession in general with Tiramisù I obviously freaked out when I saw a random recipe for O'Tiramisù. Not only did I think "shit the freaking bed" (that's my expression of choice, my own mother even said it mockingly one day), I had been looking for something to bake up for St Patrick's Day (plus I have a bottle of Bailey's sitting in the fridge, for far too long).

I knew I wanted to make this "O'Tiramisù", but I wanted to make it a little more Irish. I wanted to make it a lot more intense. I wanted to make it much more unbelievable. The recipe calls for a yellow fluffy sponge cake, which, without a doubt would be fabulous (since lady fingers pretty much turn to cake once they're soaked anyway), but I wanted something else.

So, I got to thinking (don't worry, no one was injured)... I make an Irish Car Bomb Cake that changes lives on the regular (it may or may not cure cancer..err at least the common cold) why not make this little O'Tiramisù with my Guinness infused chocolate stout cake. I mean it's not like Bailey's, chocolate, and coffee go together or anything. OH WAIT. That's actually the ultimate trifecta.

Now, let me tell you... making these "tiny" was not my intention. I made my beautifully shiny cake batter and poured it evenly into a prepared 9'' spring form pan (though I typically make this same cake in two 8'' rounds). I baked the cake, it cracked a bit, but nothing that couldn't be covered with topping. I did the toothpick test, that little booger came out clean as a whistle. I let it cool. I even put it in the freezer to make sure it was firm for cutting. I start to cut the cake into layers, perfectly even... I lifted the first layer... THE ENTIRE F#*($(@#* CENTER WAS RAW.

Now... I'm a cool chick, but I seriously freak the f out when things like this happen. You could spit in my face and I'd be like, "jerk face" but if I mess up something I'm working on... something is getting thrown, punched, and or chucked across the room. Sometimes I yell, sometimes I cry, and I definitely always blurt out a chain of swears that would make a trucker blush.

Poor Gabe. Poor poor Gabe. He was there when I realized it was raw and ruined. He then had the nerve (and by nerve I mean was trying to be sweet) to ask what was wrong. Poor poor Gabe. He may be double my size, he may have tattoos over 90% of his body, but he spoke to me at my worst moment... so I obviously bit his head off.

To make a long, gruesome story short, I only had about a quarter of an inch layer that was entirely cooked, so I saturated it, and used a tiny circle cutter to make rounds and then layered them together with the filling and sprinkled with cocoa. They were adorable, delicious, and all around stunning.

After I stopped being a giant baby I snapped a few photos and let Gabe do the taste test. He's a true keeper for being able to deal with my OCD and slightly crazy self, and well he loved the tiny little cakes. I love him and somehow he loves me too.

So heres the deal I'm going to direct you in making a full size three layered cake of awesomeness, and if you royally F yours up too, make these cute little guys:

For the cake:
1 cup Guinness 1 cup

(2 sticks) unsalted butter


3/4 cup unsweetened cocoa powder

2 cups all purpose flour


2 cups sugar


1 1/2 teaspoons baking soda


3/4 teaspoon salt


2 large eggs


2/3 cup sour cream


Syrup: (I doubled this)

1 cup water

2/3 cup sugar

4 tablespoons Bailey’s Irish Cream

4 teaspoons instant espresso powder

2 teaspoons Kahlúa

Cream filling: 6 large egg yolks

1/3 cup sugar

1/4 cup Bailey’s Irish cream

1 tablespoon instant espresso powder

1/2 cup heavy cream

1 1/2 cups (12 oz.) mascarpone cheese

1 1/2 teaspoons vanilla extract

Unsweetened cocoa powder for garnish

Directions: Preheat oven to 350 F and do one of two things 1: grease a 9 in springform OR use a silcone baking mat or parchment lined jellyroll pan. (I later used a jellyroll pan and baked a thin layer of cake and it worked beautifully for a normal, not tiny sized cake, but these were too cute not to share).

*If you wind up using a jellyroll pan just use a salad plate and cut around so that you have even tiers (it still works best to assemble the cake within the constraints of a springfrom, keeps it snug).

Cake: Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Allow cake to cool completely

Syrup: Combine water and sugar in a small saucepan over medium heat, stirring frequently until the sugar dissolves. Bring to a boil, remove from the heat, and stir in the Bailey’s and the espresso powder. Set aside to cool.

Cream Filling: The filling is made in the top of a double-broiler. (If you don’t have a double-broiler, like me, set a metal bowl on top of a saucepan with barely-simmering water. Make sure the water does not boil.)

Whisk together the egg yolks, sugar, Bailey’s, and espresso powder.

Use a hand-held mixer to to beat the mixture for 6 minutes, until very thick. Remove from heat and cool completely.

Using the mixer on high speed, beat the cream until stiff peaks form when the beaters are lifted. When the yolk mixture is cooled to room temperature, add the mascarpone and vanilla. Beat until smooth. Using the rubber spatula, fold in the whipped cream.

Assembly: Cut the cake horizontally into 3 layers (if you have one large cake). If you used a jellyroll pan, you will take your three hand cut rounds. However, put one layer back into the springform pan.

Brush with some of the syrup, so the cake is soggy and saturated. Don't be skimpy, SOAK this cake.

Plop one third of the cream filling and spread evenly.

Place another cake layer on top of the filling, brush with syrup, and spread with filling.

Place the third layer of cake on top, brush with syrup, and spread the remaining filling on top.

Gently tap the pan against the counter to settle its contents, then cover with plastic wrap and chill for at least 6 hours or up to overnight to let all of the flavors really soak into the cake. When ready to serve, remove sides of the springform pan. Garnish with chocolate sprinkles haha okay maybe not (but really, you could), then dust with cocoa powder.

Slice and serve and put in your mouth. Jump up and down, cry tears of joy, and share this recipe with everyone you know.

so good you'd think your grandma made it

"Sara T this is by far my favorite thing you've made. It's so simple and really freaking good."

"Really? It's good... something a grandma would make."

"You just kicked my grandma's ass."

Whoa. That's impressive right? Out baking a grandma is like... out running a cheetah or something [I'm blonde, these things slip sometimes].

But seriously, what's not to like about this. Apples, cinnamon, and oatmeal are as American as red white and blue [it's late... don't judge]. I found this recipe interesting though because it did include white chocolate and cream cheese. For whatever reason I was unsure of the white chocolate... why would I ever doubt chocolate? It blends so perfectly with the apples and cinnamon I'll probably try to pair them again soon.

Okay, without further jibber jab and without saying anymore horribly lame things check these out:

Chewy Apple Oat Bars with White Chocolate Cream Cheese Icing, from Piece of Cake.

For the apple-oat bottom:
-1/2 cup plus 3 tablespoons all-purpose flour
-1/2 teaspoon salt-1/4 plus 1/8 teaspoon baking soda
-3/4 teaspoon ground cinnamon
-3/4 cup oats [the original recipe specifically said not quick cooking, but I definitely used them anyway and it definitely turned out fine]
-6 tablespoons unsalted butter, softened
-6 tablespoons firmly packed dark brown sugar
-1/4 cup granulated sugar-1 egg
-1 teaspoon pure vanilla extract
-1 large apple, peeled, cored, and diced [I used Granny Smith]
-4 ounces white chocolate [though I don't think it will make or break the recipe I used nice white chocolate because your normal run of the mill white chocolate chip tastes so...waxy to me]

For the white chocolate cream cheese icing:
-2 ounces white chocolate
-2 ounces cream cheese, softened
-1 tablespoon unsalted butter
-1/2 teaspoon pure vanilla extract
-1/3 cup confectioners' sugar
-Ground cinnamon, for dusting

Preheat the oven to 350 degrees. Place a parchment round in the bottom of a 9 inch spring form pan and spray with cooking spray, set aside. (I used a round, the original called for a 8x8 square pan, use what you have)

1.) In a medium bowl, whisk together the flour, salt, baking soda, cinnamon and oats and set aside.

2.) In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.

3.) Add the sugars and beat until smooth and lightened in color.

4.) Scrape the bottom and sides of the bowl, and beat in the egg and vanilla until well-blended. 5.) On low speed, blend in the dry ingredients.

6.) On the lowest speed or by hand, stir in the apple chunks and white chocolate chips.

Spread the batter into the prepared pan and bake just until a toothpick comes out clean, about

35 minutes. Do not overbake.

Let the bars cool in the pan on a wire rack for about 10 minutes, then release the sides of your spring form and remove from the bottom onto your serving plate. Let cool completely on the rack at least 1 hour.

Meanwhile, make the icing:

1.) In the microwave, melt 2 ounces of white chocolate in a small microwave-safe bowl in 30 second bursts at 50% power, stirring after each interval until smooth.

2.) In your mixer with paddle attachment, beat together the cream cheese, butter and vanilla until smooth.

3.) Add the melted white chocolate and beat until smooth. Beat in the confectioners' sugar until the icing is slightly thickened and sweetened to your liking.

When the bars are completely cool, spread the icing in an even layer over the round. Refrigerate until the icing is firm, at least 1 hour.
Remove and dust with cinnamon. With a large, sharp knife, cut slices. Store in an airtight container in the refrigerator for up to 3 days.

Hazelnut Banana Cheesecake topped with Caramel Rum Sauce and Flambéed Bananas

**I will apologize now for the unreasonably long title, but I’m sure you’ll forgive me if you make this.**

Before I get into the good stuff [by good stuff I mean creamy, banana-y, luscious, slice of heaven with the ever so subtle hint of booze] there are a few things that should be discussed.

One: I am contemplating checking myself into rehab for my severe (and freaking expensive) obsession with hazelnuts (I blame my boss for ordering boat loads of luxurious Gianduja).

Two: I whacked nearly 9 inches off [thanks Heather at Studio E] of my trademark stupidly long hair (I’ve had near butt length hair since a horrid hair cut in the 6^th grade).

Three: I am now platinum blonde (like…really freaking platinum blonde).

[Oh heyyyy friends]

Four: I added another tattoo to the collection (the worst part of getting your knee cap tattooed? Standing up to check it out in the mirror).

[that's a Japanese Peony]

Five: I am feeling so great with Spring tiptoeing into Missouri (seriously, I promise I’m not going through some quarter life crisis.

NOW, down to business.

So the tattoo shop was having a good friend, Joshua Chapman of Iron Age Studios, tattoo at our shop for the weekend. So obviously, I sent Josh a message,

“Chappy, we're eagerly awaiting your arrival. Be thinking of what baked good you would like to eat, because well, I'll make it. See you soon!”

he quickly responded,

“Just nothing too chocolatey:)”

I read this, rolled my eyes, and thought “too chocolately?” Pft. That’s like saying “too free” or “too many puppies”. Anyway, he later informed me that he loves bananas. I got online, opened up tastespotting and saw a banana cheesecake. Done and done, that’s what I was making.

[such a neat photo from my friend Tony, check his site out, seriously. such a great photographer.]

Now I’m sure Vanilla Sugar’s recipe is epic, what is NOT epic about the idea of banana cheesecake with caramel rum? However, I cannot cook or bake without getting ingredient happy. I start dumping stuff in all willy nilly (willie nillie? meh whatevs) and it gets a little out of hand.

I knew I wanted to add some extra crunch to the graham crust so I decided to add ground hazelnuts. While at the store to get hazelnuts, I saw hazelnut flavored agave nectar so of course that got thrown in too.

**I'm also aware there are like 20 different components to this, but really it's simple. It's a normal cheesecake with extraordinary flavor. When I followed Vanilla Sugar's recipe for the rum sauce it was ultra thick...so I put it in a squirt bottle and made a plaid pattern on top. Then I topped that with bananas that were cooked in brown sugar, butter, and rum. That's it. I promise it's not difficult, I'm just long winded :)

Lets get baking! What you'll need:

-9 inch spring form pan. [May I suggest doing yourself a favor and cutting a circle of parchment to fit in the bottom? It will change your life.]

-foil [to wrap around the pan so that your cheesecake doesn't go for a swim in your water bath. This crust is entirely too delicious to get soggy.]

crust ingredients:

-2 cups graham cracker crumbs 


-3/4 cup ground hazelnuts (NOT super fine, but more than chopped...throw some sugar in when you process these, so the oils don't get all loosey goosey)

-3 Tablespoons dark brown sugar 


-1 Tablespoon cinnamon

-1 splash of Frangelico (for good measure)

-1 squirt [thats a very technical term, obviously] of Hazelnut Agave Nectar (this is an additional natural sweetener and entirely optional, seeing that I literally just bought it because it was hazelnut)

-1 stick unsalted butter, melted 
(I put a pinch of salt in the crust)

-Preheat your oven to 375, we're going to pre-bake this crust so that it's extra crunchy.

1.) Take your melted butter and place it in a medium sized bowl.

2.) Add everything else.

3.) Combine, until each and everyone of those little crumbs are wet.

4.) Dump crumbs in the bottom of your pan. [I hope you can keep up, this is super technical ;) ]

5.) With a small glass level the bottom of the pan, and make sure it goes up at least half way up the sides. The glass really helps you out on this.

6.)Place in oven for 7 minutes-ish, remove, set aside to let cool.

7.)Turn oven down to 250 F [cause we're slow baking this baby].

cheesecake filling: 


-1 1/2 lb. (24 oz) cream cheese softened 


-¾ cup white sugar 


-guts of 1 vanilla bean

-¾ cup sour cream

-3 eggs 


-2 tsp Frangelico [or rum or both]

-4 mashed ripened banana

-1 teaspoon fresh lemon juice for the bananas 



1.) Beat your cream cheese, vanilla bean insides, and sugar together with the paddle attachment of your stand mixer at rapidly high speeds (as high as your mixer goes without spitting all over your kitchen) for at least 7 minutes. Stop mixer scrape down the sides and beat some more. (this is the key part of not having lumpy cheesecake)

2.)Meanwhile, peel your ripened bananas and put them in a medium bowl. Squeeze some lemon juice on them, and smash the heck out of them with a fork [or smashing tool of your choice].

3.) Next, add your sour cream, vanilla, and booze to cream cheese mixture and continue to beat on high speeds.

4.)Lower the mixer speed and add eggs one at a time.

5.)Finally, on your mixers lowest speed, add your bananas.

6.) Continue to mix until well combined.

7.) Pour cheesecake batter into pre-baked crust. Make sure you have already wrapped your spring form pan in foil, and place filled spring form on baking sheet. Fill baking sheet with water to create water bath (you aren't giving swimming lessons here, don't add TOO much).

8.) Pop in 250 F oven for probably close to 2 hours. Check periodically. Bake until cheesecake is set. (Poke the pan with your finger and if it barely jiggles you're ready)

9.) Allow to cool completely and refrigerate for a few hours before serving.

*this cheesecake is firm enough to hold form on a plate, in part of it's delicious sturdy crust, but because there is delicious banana mush IN the cheesecake it sets a little softer than most cheesecakes, don't be afraid... just be afraid of eating the entire thing in one sitting.

caramel rum sauce:

*this entire process seemed weird to me, but hey I at least TRY to follow directions :)

-1 1/2 cups heavy cream 


-1/4 cup dark rum 


-splash of Frangelico, again because I'm obnoxious

-1/4 cup granulated sugar 


-2 Tablespoons cornstarch 



1.) In a medium non-stick saucepan, combine all but 2 Tablespoons of the cream with the rum and sugar.

2.) Bring to a simmer over medium heat, stirring to dissolve the sugar.

3.) Remove from the heat. 


4.) In a small bowl, dissolve the cornstarch in the remaining 2 Tablespoons of cream.

5.) Add to the warm rum mixture and return to medium heat. Simmer, stirring, until the mixture thickens, 4 to 5 minutes.

6.) Remove from the heat and after it cools put in a squeeze bottle and store in fridge until needed.

For the amazing sweet and boozy nanners on top:

1/2 stick of butter

1/2 cup of brown sugar (plus some extra for sprinkling)

2 nice, ready to eat bananas, sliced up into coins

1/4 c dark rum

1.) In a medium sized skilled melt butter and brown sugar together.

2.) Once it starts bubbling add your nanners.

3.) Allow to cook for about 2 minutes.

4.) Add rum.

5.) Carefully (with a long fireplace lighter) light the pan and stand back (keep those eyebrows). Allow alcohol to cook off (it will burn itself out).

To make it all come together.

-With a squeeze bottle squeeze rum caramel sauce into design of your choice [I chose plaid because I grew up in the 90s, DUH].

-Sprinkle with brown sugar and cinnamon [what shouldn't you sprinkle with brown sugar and cinnamon?]

-Slice the cheesecake [or get a spoon and put on a good movie] and then top each serving with a spoon [or shovel] of the flambéed bananas.

Bake and enjoy!

Mocha Silk Pie

Crunchy crust? Check.

Unbelievably silky texture? Check.

Espresso? Check.

Chocolate? Check.

A hint of booze? CHECK.

need I say more? Oh maybe I should say, you don't have to bake a thing.

so freaking creamy!

Yep, that's right... jot this down, make it immediately, and send me love notes tomorrow.

This recipe is from the beautiful, Pioneer Woman and is slightly altered.

Now that I've won you over, and you are thinking SHUT UP and give me the recipe...I must share a slight disclaimer. This recipe contains nuts, do not serve this to anyone with nut allergies or less you feeling like shanking someone with an EpiPen sounds fun, even then... don't, meanie.

This recipe also contains raw eggs. This really doesn't bother me much, and hopefully it won't bother you either. Think of all the cookie dough, cake batter, brownie goo you've eaten in your day? Eggs aren't that scary, right? Well, the choice is yours. However, if you are immunocompromised, prego, or of age to clearly remember the 20s, don't eat this pie because of the hypothetical risk of becoming ill. Don't serve this to any of those people either, this pie is amazing, but not amazing enough to risk killing a grandma. Deal? Deal.

With that being said here is your grocery list:

• Crust
• 1 cup Pecans, Finely Chopped
• ½ cups Packed Brown Sugar
• 2 ounces, weight Semi Sweet Chocolate Grated
• 2 Tablespoons Kahlua
• (I added 1 Tablespoon of Frangelico)
• Dash Of Salt
• 
  
• Filling
• 2 sticks Butter (it said salted, but I say unsalted...because that's what I had)
• 1-½ cup Sugar
• 2 teaspoons Instant Coffee Granules (I used instant espresso powder)
• 1 teaspoon Kahlua
• 3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
• 1 teaspoon Vanilla Extract
• (1 also added another 1 Tablespoon of Frangelico)
• 4 whole Large Eggs

I then chose to top it with:

1 cup super cold heavy cream

2 Tablespoons of Frangelico (your hand maybe a tad heavier, I'm not looking, and I'm definitely not judging)

and chocolate sprinkles, because I'm 9.

To make the crust:

-Chop your pecans, really chop them. Chop them as though your boyfriend doesn't like nuts in anything and you're trying to sneak them in. Yep, that chopped. Once they're chopped dump em' in a bowl.

-Take your semi-sweet chocolate and grate it, grate all of it. This is tedious and could be slightly dangerous for your fingertips. It's worth it, I promise. Dump this in that same bowl.

-Now dump brown sugar and your dash of salt, on top of your nuts and chocolate. Combine with spoon. Drizzle your Kahlua and Frangelico in and stir together until fully incorporated.

-Form mixture into a crust on the bottom and up the sides of a (not deep) pie pan. Slip in the freezer until needed.

To make the filling:

-Take your 3 oz of semi-sweet (or bittersweet) chocolate and melt in a microwave safe bowl, until melty, in 30 second intervals. (Should probably take about 45 seconds)

In the bowl of your stand mixer with whisk attachment, place butter (softened), sugar, instant espresso, and Kahlua until light and fluffy, about 2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get all of that chocolate out. Add 1 teaspoon of vanilla extract and 1 Tablespoon Frangelico. Beat the mixture thoroughly until combined, scraping the sides if necessary.

On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process.

Pour this immaculate mound of deliciousness into your prepared pie crust. (It makes a bit extra...do 1 of 2 things: 1: smoosh it in the pie shell or 2: get rid of the excess in the smartest way possible, your mouth.)

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

To make the topping:

Pour your cup of cold cream into the bowl of your mixer and while whipping on high speed, add your Frangelico. Whip until soft peaks form, don't over whip... you don't want boozy butter (or do you???).

Place in piping bag with star tip and go around the edge of the pie. OR spoon on top of each slice before serving OR smother all over the top. The choice is yours.

Finish with chocolate shavings or if you're me, chocolate sprinkles.

Enjoy.