Cream Scones

I’m in baking redux mode.

Cream Scones

Last time, my favorite molasses cookies — this week, my favorite scone recipe.

Cream Scones

Not much to say here. It’s a gray, cold, rainy day in Milwaukee–perfect for Netflix (I’m rewatching Sherlock at the moment, in case you’re curious), coffee, tidying your apartment, and of course, baking!

Cream Scones

(And also seeing the new Hunger Games movie. What can I say, you can’t stay inside ALL day.)

Cream Scones

These scones are tried-and-true. Unless you’re a purist like me, you can add countless toppings or flavors to this recipe (nuts, dried fruit, extracts, spices…). I often make them with pearl sugar on top for texture, but this time I made a quick icing. It does need something sweet on top.

Cream Scones

Butter is an essential part of a good scone recipe, so splurge on the good European stuff–I like Kerrygold. It’s a bit more malleable, which means you can knead it into the batter easily without overworking it. You want chunks of butter in your scone dough, so that when they bake, the bits of butter melt and leave it flaky and light.

Cream Scones

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Whiteout Cake

Whiteout Cake

Turns out life without homework is pretty… well… boring.

Whiteout Cake

I’m okay with boring, though, most of the time. It’s refreshing to have nothing to do and nowhere to be on a weekend. Suddenly brunch is easier to impulsively make happen, I feel no guilt about going out shopping for hours on end, and I’d be lying if I said there wasn’t a lot of TV I need to catch up on after two years of grad school.

Whiteout Cake

To be honest, I have always been into the stuff that most people find boring. I almost always choose vanilla over chocolate, for example–that age-old indicator of your boringness level when judging ice cream flavors–and I love a good day at home when I don’t have to leave my apartment.

Whiteout Cake

I will say, though, even for my introverted self, those sorts of days have their limits. There’s only so much Call the Midwife or Leftovers a girl can handle in 24 hours (take your pick between too many babies or too many unanswered questions). As I wondered what the heck I was going to do with myself for the holiday weekend that might, perhaps, get me off the couch, I remembered that baking stuff, taking photos of it, and writing odd little posts about them publicly for the whole internet to see is kinda my thing.

Whiteout Cake

So here we are! I was going to make cupcakes. I really was. But I loaned my one cupcake tin to a friend last week (side note: what kind of food blogger only has ONE muffin tin to her name!?). Thus, a full-out cake it was. Well, a cake and two dozen mini cupcakes.

Whiteout Cake

This Whiteout Cake is from one of my all-time favorite cookbooks, Baked: New Frontiers in Baking, and is a sweet, light, subtle vanilla cake with white-chocolate buttercream. The whole thing is quiet and reliable but super delicious.

Whiteout Cake

So rather than celebrating the last day it’s socially acceptable to wear white pants–which admittedly would be a better connection to why I made an all-white cake for no reason this weekend–let’s say instead that this is a cake for celebrating boredom. Because as much as I love a quiet day, I’ll also admit I’m a bit of a workaholic, so spending a day doing nothing does not come easily to me. So here’s to me embracing boredom–what better way to get started than with cake?

Whiteout Cake

In other news, does anyone in the Milwaukee area want a cake? ‘Cause if so, I have a whole one, minus one slice, with your name on it…

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Sandwich Cookie Party

Sandwich Cookie Party

I was so lucky last week to bake once more for Anthropologie!

Sandwich Cookie Party

Since I’m on summer break from grad school, it worked out that I could squeeze in some baking time for one of Anthropologie’s summer events series.

Sandwich Cookie Party

I decided to make the baking more interactive this time around: a make-your-own sandwich cookie party!

Sandwich Cookie Party

I made two cookies–sugar cookies and brownie cookies–and two kinds of frosting–rose and chocolate malt. The idea was that you could mix and match either cookie with either of the frostings.

Sandwich Cookie Party

I was also so happy that my new Milwaukee blogger buddy Colleen from Inspired to Share came out to join us, too! (Her blog is awesome–make sure you check it out!)

Many thanks to Lyn, Shannon, and the rest of the Anthropologie team for having me back this summer! It was so much fun!

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Black & White Cookies

Black & White Cookies

In honor of the Oscars, some black & white cookies!

Black & White Cookies

I can’t believe I don’t have this recipe on the blog yet.

Black & White Cookies

It’s a good one: a little fussy, to be sure (it is a Martha Stewart recipe, after all), but worth a bit of work.

Black & White Cookies

A warning, though: without the icing, the cookies don’t taste amazing; and without the cookies, the icings taste way too sweet. So when you taste test along the way, just keep that in mind–they’re best when completely assembled.

Black & White Cookies

On a completely unrelated note, I have, in my limited amounts of spare time, been watching Alias. That spy show with Jennifer Garner from the early 2000s. Oh man. It is so good and addicting. Like Revenge‘s older sister. If you want to lose your weekend to Netflix, I highly recommend putting Alias in your Instant Queue…

Black & White Cookies

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Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

As promised, friends: CAKE!

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

I made this “Aunt Sassy Cake” for a birthday party at work!

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

And ooh, it’s a good one. The cake is moist and fluffy and delicate, the frosting is crazy: a bit of depth and sweetness from the honey, but not teeth-achingly-sweet by any means.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

(Forgive the messy cut–it was 100 degrees out that day and it’s honestly a wonder the thing made it from my apartment to work!)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

And I must admit, dear readers, I spent nearly twenty minutes typing up and adapting the below recipe. Phew. Almost as exhausting as baking the cake itself.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

So I hope you’ll allow me to keep this post short and sweet and leave you with simply a bunch of pretty pictures of the cupcakes this recipe also made. Sound good? I thought so.

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

Aunt Sassy Cake (Pistachio Cake with Honey Vanilla Buttercream)

This cake, and bonus cupcakes, are worth the effort. Give it a try!

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Rosewater Cake + Cupcakes

Rosewater Cupcakes Rosewater Cake

Hello, friends. Let’s have summery rose-flavored cake and iced tea together out in the sun!

Rosewater Cake

Here are some things I love:
1) Six-inch cake pans.
2) Birthdays.
3) Rosewater.

Rosewater Cake

Why do I love these things? First. Six-inch cake pans give you the excuse to make not just cake, but also cupcakes. There are very few cake recipes that make just enough batter for a six-inch cake. Most of the time you’ll have enough left over for cupcakes. Like these guys!

Rosewater Cupcakes

This cake is moist and light and fluffy. For a little cupcake, all you need is a dollop of fresh whipped cream, lightly flavored with vanilla.

Rosewater Cupcakes

Two. BIRTHDAYS! I love it when friends have birthdays because I have an excuse to make a cake. And I really love it when friends with adventurous tastes have birthdays. Because then I can get quirky with my cake flavors.

Rosewater Cake

I knew my friend, Shannon, who is an artist, educator, gardener, and lover of food, would appreciate a cake with an unusual flavor. It was time to go for the rose. (By the way, are you wondering why the inside layer is green!? It’s because that’s Shannon’s favorite color! I had to have some kind of surprise in there since it was a birthday cake!)

Rosewater Cake

Rosewater is a tricky ingredient. Too much and it’s soapy, too little and it’s a bit odd. But just enough is magic. Unable to find a summery rose-flavored cake (most of the ones I found used cardamom, which felt too heavy to me), I adapted a plain cake recipe, went sparingly on the rosewater, and hoped for the best.

Rosewater Cake

Which brings me to… Three. Rosewater! Oh goodness. The cake is soft, subtle, and tricks you into thinking it’s just a normal, albeit awesome, vanilla cake. Until you get the hint of rose. Floral, sweet. Not overpowering. Just there in the background, being lovely. And the frosting is super-sweet, giving you a break from the flowery flavor, just for a little bit.

Rosewater Cake

I am completely in love with this cake. (And by the way, it’s all thanks to Sweetapolita–whose recipes are divine and have worked beautifully every time I’ve tried them.) I highly recommend this recipe for a celebration–or just for summer fun!

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Tasting Tuesdays: Earl Grey Cupcakes

Welcome to this month’s edition of Chelsea Has a Revelation Thanks to Tasting Tuesdays!

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Here we go: I have realized I am obsessed with all things British.

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As I swooned over the adorable story behind Cupcakes from the Primrose Bakery, this month’s cookbook, I started thinking about all the things I love that are English.

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For example, my longtime favorite bath products, from shampoo to conditioner to hand soap, are British. My new favorite body lotion is British.

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And of course it goes beyond bath products. A girl can be indulgent and still cultured, right? Two of my most favorite museums in the world (OK, it’s a long list, but still) are in England. And I haven’t even mentioned baked goods yet. I mean. SCONES. Come. On. And curds. And clotted cream! Oh boy. I’m getting hungry.

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Basically, stuff from England is just the best. And these Primrose Bakery cupcakes, my friends, are no different. We can add them to the list of Awesome Things The Brits Have Given Us.

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Seriously! They are just lovely, to steal a word from the English. I always get a little worried about foreign cookbooks because there’s so much converting they have to do, but these translate across the pond just beautifully.

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These are moist, flavorful little cupcakes. The batter is infused with Earl Grey tea and isn’t very sweet–which makes it a perfect pair for the thick, super-sweet vanilla buttercream frosting.

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I highly recommend having some fun with decorating these guys. I went ombre… yes. That’s right. Ombre cupcakes. Sometimes I have too much fun in the kitchen.

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As always, the ladies of Anthropologie are just as sweet as the treats–they even sent me off with my own copy of my new favorite cookbook, Donna Hay Seasons! Ahh! They’re too nice to me. I love it there so much that one of these days I’m just going to move into the store and have fresh baked breakfast goodies prepared for them every morning. Fair warning, guys.

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Join me next month on May 16!

And PS! Did you see me on Matchbox Kitchen, one of my favorite blogs, last week!? If not, go check it out right now! Her photography is so gorgeous.

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