Last Saturday we had a great time at a charity hockey game to raise money for our son’s hockey team for developmentally disabled children. The Arlington Fire Department competed against the Fairfax County Fire Department in a game played at the Kettler Capitals Iceplex, and it was a lot of fun. All the coaches, parents, volunteers, and kids on the team are so grateful to the firefighters who played and all the people who bought tickets and cheered in the stands, and everyone who bought raffle tickets and cookies at the bake sale. Thank you from the bottom of our hearts!

These are the cookies that I made for the bake sale, which I heard were quite a hit. The recipe is from a book I highly recommend, and not just for the excellent recipes, the Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt. The organization Cookies for Kids’ Cancer was started as a grassroots effort to raise money for children’s cancer research through bake sales. Gretchen Holt-Witt gathered friends and volunteers after her son was diagnosed at age 2-1/2. Her initial goal was 96,000 cookies, which they sold in three weeks and raised an incredible $400,000.

It’s a wonderful organization that works very hard to keep channeling funds toward pediatric cancer research, and this cookbook is one part of that plan. All of the author’s proceeds from the book go directly to Cookie’s for Kids’ Cancer.

The book has recipes for cookies, brownies, cupcakes, muffins, scones, candies, all sorts of things you’d expect to find at a bake sale. And one especially good thing about the book is that the recipes aren’t complicated. If you are like me, I’m usually trying to make cookies for a bake sale while also doing 12 other things at the same time, so it has to be something I can whip out on autopilot and I’m sure will pass the kid test. All four of my guys have enjoyed the cookies we’ve made from this book, so it gets thumbs up from all of us.

[Disclosure: I received a review copy from the publisher.]

CHOCOLATE CHIP OATMEAL COOKIES

Adapted from Cookies For Kids’ Cancer Best Bake Sale Cookbook, by Gretchen Holt-Witt.

Makes 3 to 4 dozen cookies.

Equipment

stand mixer with paddle attachment
medium mixing bowl
2 baking sheets, lined with parchment

Ingredients

2 sticks (226 g) unsalted butter, room temperature
1 cup (110 g) light brown sugar
1/2 cup (88 g) granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
1 tablespoon vanilla extract
2 cups (240 g) unbleached all-purpose flour
1 cup (80 g) old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups (525 g) chocolate chips (semi-sweet, or mix of white and semi-sweet)

Preparation

1. Place the rack in the middle of the oven and preheat to 325° F/165° C.

2. In the bowl of the stand mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy. Add the egg, egg yolk, and vanilla, one at a time, beating well between.

3. In the medium mixing bowl, whisk together the flour, oats, baking powder, baking soda, and salt. Add to the butter mixture and beat until everything is incorporated. Scrape down the sides of the bowl and mix in the chocolate chips.

4. Shape the dough into rounded teaspoon-size balls and place them about 2 inches apart on the prepared baking sheet, and gently press each down. Bake in the preheated oven until the cookies start to brown at the edges, about 12 to 15 minutes. Cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

More Cookie Recipes

More Cookie Recipes From Around the Blogs

Cooking on the Side – Double Chocolate Cookies

Sass & Veracity – Chocolate Dipped Peanut Butter Cookies

Sticky Gooey Creamy Chewy – Peanut Butter and Banana Breakfast Cookies

Alpineberry – Nutella Rugelach Bar Cookies

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

2012 has already started off as a busy year. On January 1st I took a big leap of faith and did something I’ve been thinking about for a long time; I officially started my own business, a photography business. So while I’ve been busy wrapping up one project I’ve also been doing all the things required to get a new business started. It’s been very busy, the kind of busy that feels both crazy and good at the same time, the kind that says in my gut I’m doing the right thing.

So today I’m celebrating with you the start of a new chapter for me, plus a few other things. Last week was my birthday and we celebrated with this cake, a spiced pumpkin cake with dulce de leche cream cheese frosting liberally sprinkled with toasted coconut, because a low calorie birthday cake would be just wrong. I put a single candle on it, a discreetly appropriate number, I think, and Monkey Boy still wanted to help me blow it out. We also celebrated the sixth anniversary of this blog, which is almost ancient in Internet years.

Thanks so much to all of you who have read the stories, made the recipes, and commented on the photos over the years, and thank you for helping me celebrate the start of something new and exciting this year.

Where Women Cook: Celebrate! is one of the wonderful things I’ve had the good fortune to participate in. The book is beautiful and full of stories of women who celebrate with food and the recipes they share. Our tenth anniversary celebration is included along with the recipes we used to recreate a German Oktoberfest in honor of our honeymoon. You’ll also find celebrations from Helene Dujardin, Beatrice Peltre, Tricia Martin, and Molly Wizenberg. And I’m excited to share that I’m contributing to another book that’s coming out in the summer from Where Women Cook, one that’s sure to tempt your taste buds.

Giveaway

Where Women Cook is helping me celebrate by offering copies of Where Women Cook: Celebrate! to two lucky winners. Just leave a comment below telling us about something you have to celebrate or a leap of faith that you have taken. I can’t wait to read the stories you have to share! Entries will close on Thursday January 19th at 8 pm EST, and Random.org will select the two winners. I will notify the winners via email, so please make sure the email address field is filled in correctly. Once the winners have responded and are confirmed, the winners will be announced in this blog post.

[Disclosure: Giveaway sponsored by Where Women Cook.]

Recipe Notes

If you don’t have buttermilk, you can make it by pouring 2 teaspoons of lemon juice into the measuring cup then adding some lowfat milk until you have the required amount. Then let it rest on the counter about 10 minutes until it sours. The cake is very moist and will keep for a couple days.

SPICED PUMPKIN LAYER CAKE WITH DULCE DE LECHE CREAM CHEESE FROSTING AND TOASTED COCONUT

Serves 12.

Equipment

stand mixer with paddle attachment
2 medium bowls
3 (8-inch) round cake pans, greased and floured
wire cooling racks
cake stand or other serving plate

Ingredients

CAKE
1-1/4 cups (150 g) unbleached all-purpose flour
1 cup (128 g) white whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon cinnamon
1 teaspoon ginger
3/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon salt
15 ounces (425 g) roasted pumpkin puree, or a 15-ounce can pumpkin puree
3/4 cup (180 ml) buttermilk
1/4 cup (60 ml) unsulphured molasses
1 teaspoon vanilla
1-1/2 sticks (170 g) unsalted butter, softened
1 cup (110 g) packed light brown sugar
3 large eggs

FROSTING
6 ounces (170 g) cream cheese, softened
6 tablespoons (85 g) unsalted butter, softened
1-1/2 cups (195 g) confectioners sugar, sifted
1/3 cup (80 ml) dulce de leche
2 cups (240 g) sweetened coconut, toasted until light brown

Preparation

1. CAKE: Put the rack in the middle of the oven and preheat to 350° F/175° C.

2. In one medium bowl, whisk together the unbleached all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, ginger, allspice, cloves, and salt. In the other medium bowl, whisk together the pumpkin puree, buttermilk, molasses, and vanilla.

3. In the bowl of the stand mixer, beat together the softened butter and brown sugar and the mixture is creamed. Add the eggs one at a time and beat until the eggs and fully mixed in.

4. Add one third of the flour mixture and mix in on low, then add half the pumpkin mixture again mixing on low. Repeat with one third of the flour mixture, then the remaining pumpkin mixture, and then the remaining flour mixture just until the flour is mixed in. Don’t over mix. Divide the batter evenly between the three prepared cake pans. Tap the cake pans lightly on the counter to remove any bubbles.

5. Bake in the preheated oven until a toothpick comes out clean, about 25 to 28 minutes. Cool in the pans on wire racks for 10 minutes, then run a plastic knife around the insides of the pans to release the cakes and turn them out onto the racks to cool completely before frosting.

6. FROSTING: In the bowl of the stand mixer, beat the cream cheese and butter together until creamy. Add the sifted confectioners sugar and mix until it has no lumps. Add the dulce de leche and mix until it is thoroughly combined.

7. ASSEMBLE: Place one cake layer on the cake stand and spread one-third of the frosting on it, then sprinkle one-third of the toasted coconut on it. Repeat with the second layer, and repeat with the top layer.

More Cake Recipes

More Pumpkin Cake Recipes From Around the Blogs

Gluten-Free Goddess – Gluten-Free Pumpkin Cake with Maple Icing

The Perfect Pantry – Double Chocolate Pumpkin Pecan Loaf Cake

More Than Burnt Toast – Olive Oil Pumpkin Cake with Toasted Pine Nuts

My Baking Addiction – Pumpkin Cake with Cream Cheese Swirl

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Making cakes for Christmas is a tradition that goes almost as far back as the holiday itself, and every family has their own favorite for celebrating. Here are some of our favorite types of Christmas cakes, and we hope you’ll share your favorites in the comments, too.

Michael’s family makes prune cake, a moist, dense cake that keeps well for several days and also freezes well. You can make smaller cakes for giving or a larger Bundt cake for family celebrations.

My family makes coconut cake for almost all of our family celebrations any time of the year. The recipe has been in our family for almost 100 years and is still a favorite.

For an easy and festive Christmas cake, eggnog pound cake is as simple as it gets. Dust with a little powdered sugar and you are ready for a holiday party.

Ready to tackle something a little more challenging? The classic buche de noel, yule log cake, is a beautiful cake for Christmas with marzipan mushrooms.

More Holiday Cakes From Around the Blogs

Food Blogga – My Favorite Holiday Cake: A Spiced Sweet Potato, Cranberry, and Pecan Cake with Orange-Cinnamon Glaze

Gluten-Free Goddess – Apple Cake with Cranberries

David Lebovitz – Chocolate-Cherry Fruitcake

Savour Fare – It’s Fruitcake Weather, Buddy (Traditional Fruitcake)

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The week after Thanksgiving, Monkey Boy asked me, “Mommy, is Thanksgiving over?” “Yes,” I answered. He jumped up and down and shouted, “That means it’s Cookie Season!”

A boy after my own heart.

In the spirit of Cookie, ahem, Christmas Season, we’re sharing our top five favorite Christmas cookies (with input from the whole family), and we hope you will share yours, too. Here they are in no particular order just because it would be very hard to choose the top favorite.

Making gingerbread cookies goes back to Michael’s family, and we began making gingerbread houses with our boys when they were very young. Then we tried making a gingerbread Christmas tree one year because it was a little more stable—no toppling walls—and the boys adored it. A new tradition was born. We like to make the tree on Christmas Eve and use it as a centerpiece for Christmas Day.

These traditional almond cookies from Italy, called florentines, have a light, lacy texture and a hint of orange flavor. The drizzle of chocolate makes them particularly festive and one of my favorite cookies.

Pizzelles are one of Michael’s favorite cookies and now are a family favorite. These are a nod to his Italian heritage, a chocolate version that we started making a few years ago.

Spritz cookies are an old-fashioned favorite, one that kind of fell out of fashion for a while, probably due to a reputation as a dry, flavorless cookie meant just for the kids. My version is made with cream cheese and a bit of citrus zest to brighten the flavor. Our boys enjoy helping press and decorate the cookies every year.

And finally, these mocha toffee bars are a rather recent favorite, one that we started making a couple years ago. It’s a super easy cookie that is a crowd pleaser, a simple espresso-flavored shortbread crust with a layer of melted chocolate chips and topped with chopped roasted cashews. I often catch Michael with his hands in this cookie tin.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I have a few new recipes at Moovision.com, and if you cook lactose-free, you should check out all the recipes in their collection. There’s a lot of great dishes, many that are easy to prepare. Here are the newest ones I’ve added.

Sweet Potato Souffle, a dish I love for Sunday supper, along with a roasted chicken.

Butternut Squash Pie, made with a roasted butternut squash, a delicious and easy alternative to pumpkin pie.

Creamy Chicken Marsala, a classic dish that works well for Sunday supper or for company.

And if you haven’t seen the videos that started it all, check out the Gourmoo cooking series.

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Wegmeyer Farms is off the beaten path, you might say. The last bit of road that goes out to the farm is definitely country with gravel, dirt, an old single lane bridge, and a number of deep ruts. But it’s a beautiful ride and well worth the trip to see their gorgeous hillside pumpkin field and 30+ varieties of pumpkins, including many heirlooms with a broad spectrum of colors and shapes. I visited their old stone barn and pumpkin field about a week before Halloween and enjoyed the crisp autumn air and scenery.

As I wandered through the field studying all the different pumpkins, I found myself drawn to the bronze Fairytale pumpkins and the dark green round pumpkins, though I couldn’t remember the name from the cheat sheet in the barn. I selected one of each and carried them back to the barn. The pumpkin field isn’t too steep, but steep enough that lugging my pumpkins up the hill left me a little winded as I neared the top. They have wagons you can use to bring pumpkins back up to the barn, which I recommend for the larger pumpkins.

Wegmeyer Farms in Autumn

The farm is now closed to visitors for the season, but you can still find Wegmeyer Farms pumpkins at several DC area Whole Foods Markets. They will reopen in the spring for strawberry season, and when autumn comes back around next year, Wegmeyer Farms should be on your list for a visit to the pumpkin field.

Recipe Notes

Roasted fresh pumpkin puree adds plenty of pumpkin flavor to these simple mini Bundt cakes, which are shaped a bit like pumpkins themselves and make a pretty presentation with the ivory colored maple glaze. The cakes are spiced with molasses and pumpkin pie spice, or you can use a mix of cinnamon, ginger, nutmeg, and allspice. I tried Trader Joe’s pumpkin pie spice for the first time, which has a little lemon peel and cardamom in addition to the traditional pumpkin pie spices, and we really liked the flavor in the cakes.

Each cake can serve two, though hearty appetites may want more.

MINI SPICED PUMPKIN BUNDT CAKES WITH MAPLE GLAZE

Makes 6 mini cakes, up to 12 servings.

Equipment

small microwave safe bowl or saucepan
stand mixer with paddle attachment, or hand mixer and large bowl
medium mixing bowl
mini Bundt cakes pan with 6 cake cups, lightly coated with cooking spray
small mixing bowl

Ingredients

CAKES
1/3 cup (53 g) currants
3 ounces (89 ml) apple brandy or other brandy
1 stick (8 tablespoons/113 g) unsalted butter, softened
3/4 cup (83 g) firmly packed brown sugar
1 large egg
1 cup pumpkin puree from a roasted pumpkin
1/4 cup (60 ml) molasses
1/2 teaspoon vanilla extract
1-3/4 cups (210 g) unbleached all-purpose flour
1 tablespoon baking soda
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon and ginger + 1/8 teaspoon each nutmeg and allspice)
1/4 teaspoon salt

GLAZE
1 cup (130 g) confectioners sugar, sifted
4 teaspoons maple syrup
4 teaspoons milk

Preparation

1. Preheat oven to 350°/175° C

2. Warm the apple brandy in a microwave safe bowl or on the stove in a small saucepan. Remove from heat and stir in the currants. Allow to soak about 10 minutes, then strain.

3. Beat the softened butter at medium speed with an electric mixer until creamy, then gradually add the brown sugar and mix on medium speed until the sugar and butter are completely combined and a little fluffy. Add the egg and mix until blended. Add the pumpkin puree and molasses and mix well. Stir in the soaked currants.

4. In the medium bowl whisk together the flour, baking soda, spice, and salt. Gradually add to the pumpkin mixture, beating at low speed just until blended.

5. Distribute the batter evenly among the 6 mini Bundts, which should fill each about 3/4 full. Bake in the preheated oven until an inserted toothpick comes out clean, about 22 to 26 minutes. Allow cakes to cool in the pan about 10 minutes, then remove from the pan and finish cooling on a wire rack. Top with the glaze, or if you need to store the cakes, wrap each tightly in plastic wrap. Will keep for up to 3 days.

6. GLAZE: In a small bowl, stir the confectioners sugar, maple syrup, and milk together with a fork. Drizzle over the cakes just before serving.

More Recipes with Pumpkin

More Recipes with Pumpkin From Around the Blogs

Panini Happy – Pumpkin French Toast

What We’re Eating – Roasted Root Vegetable Soup in a Pumpkin Bowl

Dine & Dish – Bite Size Pumpkin Funnel Cake Crispies

Appetite for China – Pumpkin Hummus

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

Last year I was invited to participate in a book project with Where Women Cook, a new magazine about women, the food we make, and where we cook. The book would have a celebration theme, and each of us chose our own thing that we celebrate, large or small or anywhere in between, and share what we make for it. The timing couldn’t have been more perfect. Our 10th anniversary was approaching and I knew our celebration for the book had to be an Oktoberfest meal, which is one of our traditions for celebrating our years together. I had planned to publish a series of recipes for the food we like to share for our Oktoberfest celebration on my blog. Instead, I shared those recipes (jägerschnitzel, German green beans, whole wheat spätzle, and laugenbrötchen–German pretzel rolls) with Where Women Cook, along with our story.

The book, Where Women Cook: Celebrate!, was released last week, and we couldn’t be more thrilled. It includes a number of women whose blogs you may follow, along with more you will meet for the first time. Each story is unique and the food and photographs are beautiful. Working with editor Jo Packham and photographer Ryne Hazen was a joy and we loved meeting them and sharing food with them, and they will always be welcome in our home.

The one thing I make for our Oktoberfest celebration that isn’t in the book is this Black Forest cake. I’ll be the first to admit that I was a little intimidated the first time I made a Black Forest cake, and every year there’s still a little trepidation when I begin the process. The tasks that usually throw in a monkey wrench are whipping the cream (crazy, I know, but I sometimes get distracted while whipping and the cream goes a little past perfect, and if I’m really interrupted I might make butter), combing the sides of the cake (I usually have to do this twice), and slicing the cake (picture cherries squirting everywhere). I’m trying to tell my inner Type A woman to relax, let it be, and just enjoy the cake and what it represents, even if it isn’t always perfect.

I’ll let you know if I ever reach that Zen state.

Recipe Notes

A traditional Black Forest cake has three layers of chocolate genoise, a European style of cake that is like a dry sponge cake. The cake layers are brushed with a liqueur-infused syrup and a tart cherry filling also helps moisten them. The cake is then decorated with whipped cream, chocolate shavings, and candied or maraschino cherries.

Tart (morello) cherries are the traditional cherry for Black Forest cake filling and are sold fresh, frozen, and canned. If you can’t find tart cherries or find them too tart, sweet cherries will work fine. I usually make the filling with sweet cherries because they are easy to find.

Set aside plenty of time to prepare this cake. You can make some parts a couple days ahead, such as the cake itself, the cherry filling, and the soaking syrup. Just make sure you have all the parts ready to go before you begin assembling.

Note: You can print this recipe without all the photos in it, just remember to check the box “remove images” after you click the green Print button.

BLACK FOREST CAKE (SCHWARZWÄLDER KIRSCHTORTE)

Adapted from Great Cakes, by Carole Walter.

Makes 1 (10-inch) cake, serves 12.

Equipment

small bowl
stand mixer with wire whisk attachment, or hand mixer and large bowl
saucepan with a shape that will hold the mixer bowl 2 inches above the pan bottom
fine mesh strainer
medium bowl
10″ x 2″ cake pan, generously buttered, lined with parchment, and floured
wire cooling rack, coated with cooking spray
small saucepan
medium saucepan
thin serrated knife or cake divider
cake stand or serving plate
pastry brush
large pastry bag or plastic freezer bag with one corner cut off
large star tip and plastic coupler
offset spatula
cake comb

Ingredients

CAKE (CHOCOLATE GENOISE)
3/4 cup (85 g) sifted cake flour
1/3 cup (30 g) sifted Dutch-process cocoa
1/4 teaspoon baking soda
5 large eggs
2 large egg yolks
3/4 cup plus 2 tablespoons (153 g) granulated sugar
2 teaspoons vanilla extract
4 tablespoons (57 g) unsalted butter, melted

SYRUP
2/3 cup (160 ml) water
1/3 cup (58 g) granulated sugar
2 tablespoons kirschwasser, or 1 teaspoon cherry extract

CHERRY FILLING
2 pounds (908 g) pitted cherries (fresh, frozen, or canned), sweet or sour depending on your taste
1/4 cup (44 g) granulated sugar
2 tablespoons fresh lemon juice
1/2 cup (120 ml) plus 4 tablespoons (60 ml) cold water, divided
4 tablespoons cornstarch

WHIPPED CREAM
3 cups (720 ml) heavy whipping cream, cold
1/3 cup (43 g) confectioner’s sugar, sifted
1-1/2 teaspoons vanilla extract

TOPPINGS
12 red candied cherries or drained maraschino cherries
2 ounces (57 g) semi-sweet baking chocolate, shaved

Preparation

CAKE

1. Place rack in the lower third of the oven and preheat to 350° F/175° C.

2. In the small bowl, sift together the flour, cocoa, and baking soda 3 times to completely remove any lumps.

3. Fill the saucepan with 2 inches of water and bring to a boil. Reduce heat and keep at a simmer.

4. In the mixing bowl, whisk the whole eggs and yolks with the sugar, just enough to blend. Place the bowl over the simmering water and stir the egg mixture slowly until the color turns deep gold and the sugar is completely melted and the temperature of the mixture should be between 110° and 120° F, about 5 minutes.

5. Remove the mixing bowl and wipe the bottom dry. Using the wire whisk attachment, whip the egg mixture on medium high until it triples in volume and is light colored, about 4 to 5 minutes. If you run your finger through the mixture, it should leave a indentation that stays without collapsing.

6. Reduce the mixer speed to medium and add the vanilla. Whip to stabilize the eggs at medium speed for about 2 to 3 minutes. Take care not to mix too long or fast or it will deflate.

7. Remove the bowl from the mixer. Pour the flour and cocoa mixture into the mesh strainer and sprinkle 2 to 3 tablespoons over the egg mixture. Use the rubber spatula to fold it in, reaching all the way to the bottom of the bowl, about 10 to 12 times. Continue adding the flour mixture a little at a time until all the flour is folded in.

8. In the medium bowl, fold about 1/2 cup of the batter with the melted butter until the butter is completely suspended in the mixture and doesn’t separate. Quickly fold that mixture back into the rest of the batter and pour the batter into the prepared baking pan. Tap the pan on the counter to remove any air bubbles and put it in the oven. Speed is important because the heat of the butter will activate the baking soda and you want to get it in the oven fast.

9. Bake in the preheated oven until the cake is springy and completely pulls away from the sides of the pan, about 30 to 35 minutes.

10. Remove the pan from the oven and allow it to stand in the pan for 10 minutes. Run a thin knife around the edge of the pan, then release the cake onto a wire rack coated with nonstick spray. Remove the parchment paper and let the cake cool completely. Wrap the cooled cake in plastic wrap and store in a plastic zipper bag. Refrigerate for up to 3 days.

SYRUP

While the cake bakes, combine water and sugar in small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and stir in the kirschwasser. Allow to cool about 5 minutes. You can make this up to 3 days ahead and store it in the refrigerator. If chilled, warm it before using again.

CHERRY FILLING

In the medium saucepan, cook the cherries (drained if using canned) over medium heat with the sugar and 1/2 cup water until the sugar completely dissolves. Add the lemon juice. Stir together the cornstarch and 4 tablespoons cold water until it makes a slurry, then slowly pour it into the cherries and stir. Continue cooking over medium heat until the mixture thickens and starts to glisten. Remove from heat and allow to cool completely. You can make this up to 3 days ahead and store in the refrigerator.

WHIPPED CREAM

Make sure the bowl and the wire whisk attachment are both well chilled. Whip the cream until it starts to thicken, then add the confectioners’ sugar and vanilla. Continue whipping until the mixture forms soft peaks, then whip for about 1 more minute. The cream should stand with tall peaks. Don’t whip for too long or the cream will curdle. Use immediately.

ASSEMBLE

1. Use the serrated knife or cake divider to cut the cake into 3 equal layers. Place the bottom layer cut side up on the serving plate and brush with the warm sugar syrup. Add 1/2 cup of the whipped cream to the pastry bag and pipe around the edge of the cake.

2. Spoon half of the cherry filling onto the cake, spreading it all the way to the edge. Smooth the cherries with the spatula.

3. Add the middle layer of cake and repeat with the syrup, whipped cream, and remaining cherries.

4. Lay the top layer of cake cut side up on a board and brush the cut side with the syrup. Gently, carefully, lift the moistened cake and place it cut side down on the cake. Frost the top and sides with a thin crumb layer of the whipped cream and put in the refrigerator to chill for 30 minutes to help the cream set. Chill the remaining whipped cream while you wait. Remove the cake from the refrigerator and cover with a thick coat of whipped cream, reserving 1 cup for decorating.

5. Run the cake comb carefully around the sides, taking care to not go too deep into the whipped cream. Pipe stars or rosettes around the top edge of the cake and then around the bottom edge. Place the cherries around the top edge of the cake, evenly spaced. Sprinkled the shaved chocolate on top.

6. Chill the cake uncovered for at least 3 to 4 hours, then remove from from the refrigerator 30 minutes (in warm weather) or 60 minutes (cold weather) before serving.

SERVE

The cherry layers may be a little slippery when cutting and some cherries may fall out when you transfer the slices to plates, and that’s okay. Use a thin serrated knife and wipe it clean between cuts. To remove the pieces neatly, cut two slices then remove the first.

More Recipes for German Food

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

The second farm in The Farm Project is Ticonderoga Farms in Loudoun County, Virginia, which has been in their family for five generations. They grow figs, pumpkins, bamboo, flowers, Christmas trees, tomatoes, and other vegetables on their 1,000 acres. In addition, they raise free-range hens and sell the eggs and sell organic honey from their bee hives. They hold festivals in spring, summer, autumn, and winter celebrating each season and the things they grow. In 2011 they hosted their first Fig Lovers Feast, a celebration of the fig groves that they had planted eight years earlier which now have over 400 trees and produce enough figs to sell commercially. They grow five varieties of figs for commercial production and are experimenting with 10 other varieties. They provide figs to several high-end restaurants in Northern Virginia, including The Inn at Little Washington.

Figs in the photo: Golden Delicious, Brown Turkey, Verte.

The Fig Lovers Feast, September 2011.

I attended the Fig Lovers Feast as the official photographer, and in preparation for the event I brought home some of their figs and honey to test and create recipes, including this fig cake. For more fig recipes, visit the Ticonderoga Farms website.

Recipe Notes

This cake is dense and ultra moist, much like a holiday fruit cake, and like many fruit cakes taste best after resting overnight. Both the figs and the honey I used in this recipe are from Ticonderoga Farms. Their award-winning honey has a deep color and rich flavor, so I used just enough to glaze the cake. Any kind of fresh fig will work for the puree, but I think I prefer a lighter golden type of fig for the dried figs. Look for dried Calimyrna figs in your local grocery store, or if you are fortunate to have access to fresh figs, try drying them for a fun project.

FIG BUNDT CAKE WITH HONEY BUTTER GLAZE

Makes 1 large Bundt cake. 12 to 16 servings.

Equipment

food processor
stand mixer with paddle attachment
12-cup Bundt pan, greased and floured
flour sifter or fine mesh strainer
medium bowl

Ingredients

FIG PUREE
1 pound very ripe figs, rinsed, stems removed

CAKE
2 sticks (1/2 pound/227 g) unsalted butter
2 cups (350 g) granulated sugar
2 large eggs
2 cups fig puree
1 teaspoon vanilla extract
3 cups (360 g) unbleached all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking soda
5 ounces (142 g) dried figs, stems removed, chopped

GLAZE
1/4 cup (60 ml) honey
1-1/2 tablespoons unsalted butter

Preparation

1. Preheat the oven to 325° F/165° C. Set rack in the middle of the oven.

2. FIG PUREE: Quarter the figs and process them in the food processor until the mixture is smooth.

3. CAKE: In the bowl of the stand mixer, cream the butter and sugar until it it light and fluffy.

4. Add the eggs, one at a time, beating well each time. Add the fig puree and vanilla extract, and mix until thoroughly combined.

5. In the medium bowl, sift together the flour, cinnamon, nutmeg, and baking soda. Add to the fig mixture and stir gently, tossing in the chopped figs. Do not over mix.

6. Pour the batter into the prepared pan. Bake for 60 to 75 minutes, checking every 5 minutes after 1 hour has passed. When a tester comes out dry with just a few crumbs clinging, remove the pan from the oven. If the tester has no crumbs the cake will be dry.

7. Cool the cake in the pan for 15 minutes, then turn the cake out onto a wire rack and cool completely.

8: GLAZE: Warm the honey and butter in a small saucepan over low heat. Brush the warm glaze over the warm cake, and then again after the cake has cooled.

9. Allow the cake to rest overnight before serving. Store the cake in a cake keeper or on a cake stand with glass cover. The cake will stay moist for 2 to 3 days. Refrigerate or freeze any leftovers.

More Fig Recipes From Around the Blogs

Food Blogga – Dessert Risotto with Wine Poached Figs

What We’re Eating – Bacon Wrapped Fig & Blue Cheese Stuffed Pork Tenderloin

Hunter Angler Gardener Cook – Fig Syrup

Leite’s Culinaria – Fresh Figs with Ricotta and Honey

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

I didn’t grow up on a farm, but my family has a long history in agriculture and I grew up in Missouri and Illinois, where farms were abundant. In the summer you couldn’t drive anywhere in central Illinois without seeing corn and soybean fields, and detasseling was a common summer job for teens. In the fall the stalks would brown just like the trees, and the farmers removed them, leaving the fields bare. Midwest winters were cold, often bitter, with plenty of snow. Spring always brought relief as the rains came, trees started to green, and flowers spread their color. Then planting started over again.

My soul is tied to the seasons, and I didn’t realize it until I worked abroad and lived in places that didn’t have winter, where the only thing that defined different times of year was the amount of rainfall. I missed the changing of seasons and all that went along with it. I missed the foods of each season, the changing temperatures, the snow, the smell and crisp feel of fall air, the joy of seeing the first tree blossom in the spring.

So I’ve started visiting farms and wineries in Northern Virginia and making pictures, trying to tell the story of each season on the farm, showing how it changes. And whenever possible, I bring home food from each farm and cook with it.

Every farm is unique. Every farm has a story. I want to tell the stories of farms in Northern Virginia through my camera lens.

Wegmeyer Farms in Summer

Wegmeyer Farms in Loudoun County, Virginia started as a farmstead in the 19th century known as Grassymead. It has been the site of a grist mill, dairy farm, beef farm, and horse farm. This pick-your-own farm has strawberries and blackberries in the spring, raspberries in late summer, and pumpkins in the autumn.

This August the raspberry canes were bending down under the weight of all the berries, most of which were plump and brilliant red. The Heritage berries had a bright, tart flavor that was perfect for this slightly sweet raspberry sauce. A little tartness remains, just enough to contrast with ice cream, cheesecake, and other sweet desserts.

RASPBERRY SAUCE

Makes about 2 cups.

Equipment

1-quart saucepan with lid
jar blender or immersion blender
fine sieve, chinoise, or cheesecloth

Ingredients

1 pint (about 12 ounces) fresh raspberries, rinsed well and drained
1/4 cup (44 g) granulated sugar
1 tablespoon arrowroot or cornstarch
2 tablespoons lemon juice
1 cup (240 ml) cold water

Preparation

1. Put the raspberries in the saucepan. Whisk together the sugar and arrowroot and add to the raspberries. Stir in the lemon juice juice and water and bring to a boil. Reduce heat and simmer while stirring until the berries break down and the sauce thickens, about 10 to 15 minutes. Remove from the heat and allow to cool. The sauce will continue to thicken as it cools.

2. Puree the sauce in a blender or with a handheld immersion blender, then strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

More Raspberry Recipes From Around the Blogs

My Baking Addiction – Summer Raspberry Lemonade

Dianasaur Dishes – Raspberry Chocolate Tart

Leite’s Culinaria – Raspberry Fool

Food in Jars – Black Raspberry Jam

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.

One of my favorite childhood summer memories is licking the dasher after Mom made ice cream. Mom and Dad had the wood bucket style ice cream freezer with the big metal container that required ice cream salt and ice poured all around it, and my sister and I always hung close while Mom lifted the lid and pulled the dasher out. Ice cream flavors were simple vanilla-based with fruit, and banana was one of our favorites. We make our ice creams and gelatos in a counter top electric model now, but I often yearn for that old-fashioned bucket.

I make our banana gelato using a French vanilla base, then stir in mashed ripe bananas before a long chill in the refrigerator. Then just 30 seconds before churning is finished, we squeeze in some warm Nutella, which spreads throughout the gelato, giving chocolaty chunks of goodness in every bite.

It’s not exactly like Mom’s banana ice cream, but it’s still pretty darn good.

BANANA GELATO WITH NUTELLA

Inspired by Making Artisan Gelato, by Torrance Kopfer.

Makes about 1 quart/liter.

Equipment

3-quart heavy bottom saucepan with lid
instant-read thermometer
whisk
2 nonreactive 3-quart bowls
4 or 5–quart bowl
immersion blender (optional, though helpful)
fine-mesh strainer
ice cream maker (review)
1 quart plastic freezer container with a lid

Ingredients

1 vanilla bean, split and scraped
2 cups (480 ml) whole milk
3/4 cup (131 g) granulated sugar
4 egg yolks
1 cup (240 ml) heavy cream
1 very ripe soft banana, peeled and mashed
1/3 cup Nutella, slightly warm but not melted

Preparation

1. GELATO BASE: Put the split vanilla bean and its seeds in the saucepan, then add the milk and 1/2 cup (100 g) of the sugar. Cook over medium heat, stirring occasionally, until the thermometer registers 170° F/77° C. Remove from heat, cover, and allow to steep for 30 minutes.

2. Remove the vanilla bean pod and return the pot to the burner. Warm over medium heat, stirring occasionally to prevent scorching, until the thermometer registers 170° F/77° C.

3. In the other 3-quart bowl, whisk the egg yolks with the remaining 1/4 cup (50 g) sugar until the mixture is foamy and slightly thickened.

4. Temper the egg yolks by adding about half of the hot milk mixture one ladle at a time, whisking continuously. Whisk the tempered egg mixture into the saucepan and return to the burner. Cook over medium heat, stirring continuously with a wooden spoon or heatproof spatula until the thermometer registers 185° F/85° C. Do not allow the mixture to boil. Remove from heat and insert the immersion blender into the hot liquid. Blend until smooth. (Note: You can also use a whisk and vigorously whip the mixture, or use a blender.)

5. Make an ice bath in the large bowl and set the bowl with the heavy cream mixture on top. Place a fine-mesh strainer on the rim of the bowl and carefully pour the custard through the strainer. Stir the custard about every 5 minutes until the mixture is cooled, about 30 minutes. Remove the bowl from the ice bath, dry the bottom, and stir in the mashed banana. Cover with plastic wrap and chill in the refrigerator for at least 8 hours or overnight.

6. CHURN: About 30 minutes before churning, set the bowl in the freezer to get the mixture as cold as possible without starting to freeze. Pour the mixture into your ice cream maker and follow the manufacturer’s directions for processing. During the final 30 seconds of churning, drop spoonfuls of the Nutella, or you can pipe it in with a sandwich bag if you want smaller bits.

7. Transfer the churned gelato to the plastic container. Press a layer of plastic wrap against the gelato and seal the lid on top. Freeze until fully hardened, at least 2 hours. To serve, allow the gelato to soften slightly on the counter for about 2 to 3 minutes before scooping.

More Gelato Recipes

More Gelato Recipes From Around the Blogs

Educated Palate – Strawberry Gelato

Cookin’ Canuck – Key Lime Pie Gelato

White on Rice Couple – Red Beauty Plum and Muscat Gelato

Leite’s Culinaria – Pistachio Gelato

Thanks for subscribing to this blog! Copyright © 2005-2012 Andrea Meyers: making life delicious.