Buttery Vanilla Birthday Cake

When I think birthdays, I think 2 things; presents and cake!! Two of my favorite things! I don't think I have to say anything about presents, but I do have something to say about cake. I. Love. Cake. I know I've said it before, but I am going to state it again. I truly cannot understand anyone who says they don't like cake. I find this hard to believe. I do believe that some people have never tried a really good cake, or that some people find cake too sweet or too rich to eat much more than a bite or two. But to say they actually don't like a spectacular fresh, homemade cake, never! 

Anyway, it's my birthday today, so I had to share my birthday cake. I love making layered cakes, so my birthday is the perfect time for me to pull out the cake pans and bake myself my favorite thing. While I love all cakes, I am partial to a simple, buttery white cake with a simple American buttercream, and if it's pink, even better! 

Regardless of how anyone else feels about cake, to me this one is a winner! Enjoy!

Buttery Vanilla Birthday Cake
Adapted From Delectably Mine
Ingredients

• 3 cups (14 ounces) all purpose flour
• 1¾ cups (12.25 ounces) granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, softened, cut into small cubes
• 4 eggs
• 1 cup (8 ounces) milk
• 2 teaspoons vanilla extract

Directions
Preheat the oven to 350 degrees F. Grease two 8 inch cake pans and line with parchment paper, set aside.

Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Divide the batter evenly between the two cake pans. Bake for 36-38 minutes, or until a tester inserted in the center of the cupcake comes out clean. Let cool for 5-10 minutes in the pans. Invert onto wire rack to cool completely. 

Whipped Vanilla Buttercream
From Annies Eats
Ingredients

• 1½ cups butter, at room temperature
• 3 cups confectioners’ sugar, sifted
• Pinch of salt
• 1 vanilla bean, split lengthwise (optional)
• 2 tbsp. heavy cream
• 1 tbsp. vanilla extract

Directions
Place the butter in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar to the bowl and mix on medium-low speed just until incorporated. Scrape the seeds from the vanilla bean pod (if using) into the bowl and add in the salt. Continue to beat on medium-high speed until smooth, about 1-2 minutes. Mix in the heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip on high speed until light and fluffy, scraping down the bowl as needed, about 4-5 minutes.

Mexican Salsa Verde

I love a good sauce. Regardless of what I'm eating, it is always better with some kind of sauce or spread to liven things up a little and add some more flavor and complexity to the food. A couple of weeks ago, while I was perusing the farmer's market, a beautiful basket of tomatillos caught my eye. I had made salsa verde once before, and knew that I really enjoyed it, but I couldn't exactly remember what it was like, so I knew I had to try it again. I went to one of my favorite sauce books and, with a little adjustment for the ingredients I had, blitzed together this fresh and delicious sauce. It turned out so good; tart with just the right amount of heat, slightly warmed with a bit of cumin and packed with more flavor from the cilantro. This simple sauce is so easy to throw together, and turns out a real winner, perfect for everything from meat, to fish, to eggs, to a big bowl of chips, or simply for downing by the spoonful straight from the bowl!

The original recipe calls for 2 green serrano chiles plus 1 green jalepeno, however I only had a cayenne, and no serranos and this worked out wonderfully. I though there was just the right amount of heat. I ended up not putting very many of the seeds in, but if you like a hotter salsa go ahead and add more.

Salsa verde can be made either roasted or raw; I decided to go with the roasted because I think it adds just a bit more flavor from the bit of char that develops on the vegetables. After roasting, all it takes is a couple of blitzes in the food processor (or blender, or even mortar and pestle if you prefer) to combine everything into this fresh and tasty sauce.

Mexican Salsa Verde
Adapted from The Sauce Book by Paul Gayler
Ingredients

• 1 green jalapeño
• 1 green cayenne pepper
• 8-10 fresh tomatillos, cut in half
• 1/2 medium onion, chopped
• 2 cloves garlic, crushed
• a few handfuls cilantro leaves
• salt and a good pinch of ground cumin

Directions
In a dry frying pan, toast the chiles, stirring occasionally, until aromatic and lightly charred with darkened spots. Transfer to a blender or food processor.

Add the tomatillos to the same pan and fry until charred, then add to blender or food processor along with the onion, garlic and cilantro.

Blitz until chopped to your desired sauce consistency, adding a little water if you need to. Season with salt and cumin to taste.

Banana Chocolate Chip Oatmeal Bars

I had three very black bananas on my counter a few days ago that needed to be used. So when this banana oatmeal bar popped up on one of my recipe searches and called for 3-4 bananas, I knew what I needed to do. It was the perfect way to use those bananas up and provide me with a breakfast treat for the upcoming week. I love killing two birds with one stone! 

Another bonus; these bars are pretty healthy. Most of sugar comes from the bananas, with the addition of just a bit of brown sugar for a little extra sweetness. There is actually no wheat flour in these bars either, just oat flour that I made in my food processor. Chocolate chips and a few walnuts added in bring the whole thing together into a tasty and hearty bar. 

The original recipe called for 1/4 cup applesauce, but I rarely have applesauce in my house, so I just used an egg instead and it worked out just fine. It also used 1/4 cup maple syrup that I replaced with just a couple tablespoons of brown sugar. I cut back a little on the sugar, using only 2 tablespoons, but if you like things a little sweeter you can go ahead and use the full 1/4 cup.

I also didn't put tons of chocolate or walnuts into the bar, but feel free to use more if you want. It's really just a preference thing. Play around with it and find out what you like best!

Banana Chocolate Chip Oatmeal Bars
Adapted From Lauren Kelly Nutrition
Ingredients

• 2 1/3 cup (185 grams) oats, ground into flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 ripe bananas (14-15 ounces total)
• 2 teaspoons vanilla extract
• 1 egg
• 2-4 tablespoons brown sugar
• 1.5 ounces chocolate chips
• 1 ounces walnuts (optional)

Directions
Preheat the oven to 350 degrees. Spray a 8 inch square pan with baking spray and set aside.

In a small bowl, whisk together oat flour cinnamon, soda, powder and salt. In a medium bowl, blend the bananas, vanilla, egg and brown sugar until well combined and mostly smooth.

Add the dry mixture to the wet mixture and blend to combine. Add in the chocolate chips and walnuts and stir until evenly distributed. Pour batter into your prepared pan and bake 20-25 minutes or until a toothpick inserted comes out clean. Let cool completely and slice.

Cinnamon Sugar Whole Wheat Banana Bread

I don't know about you, but in my opinion there is no such thing as too many banana bread recipes. I've made so many different recipes over the past few years (banana oat bread anyone? How about buttermilk banana bread, or Greek yogurt banana bread? And don't forget about sour cream banana bread or banana chocolate chip breakfast cake!) and I haven't ever been disappointed. There are a few key points to keep in mind however. First is don't over bake!! This is key. There is almost nothing as disappointing as a dry slice of banana bread. And second, don't start with a poor recipe. This one may not be as easy figure out, but if your new recipe is fat free, gluten free, dairy free or in some other way flavor free there is probably no way to salvage it. I'm not saying you can't find a good gluten free (or whatever free) banana bread recipe, but you have to be a little more careful when picking a recipe. 

This cinnamon sugar banana bread recipe is the newest addition to my banana bread recipe collection and it certainly does not disappoint! It's full of oat-y goodness from some ground up oats that combine with whole wheat flour to produce a wonderfully chewy and hearty loaf. Some brown sugar adds a nice hint of molasses and a little butter adds richness. I decided to spice it up a little by adding a sweet cinnamon sugar swirl to the center of this loaf. It added a sweet and delicious surprise that really elevates this recipe to the next level. Another winner to add to your banana bread repertoire! 

Now, I decided to go with the cinnamon sugar swirl this time, but the original recipe called for walnuts and chocolate chips (1/2 cup and 1 cup respectively) so that is another option if your feeling the need for some chocolate. Both are delicious so you really can't go wrong either way!

Cinnamon Sugar Whole Wheat Banana Bread
Adapted from Naturally Ella
Ingredients

• 1/3 cup (2.5 ounces) sugar
• 1 tablespoon cinnamon
• 3/4 cup (60 grams) old fashioned oats
• 1 cup (4.5 ounces) whole wheat flour
• 1/2 cup (3.5 ounces) brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (9 ounces) banana puree, about 2 bananas
• 1/4 cup (2 ounces) butter, melted
• 2 eggs
• Old fashioned oats, for topping

Directions
Preheat oven to 350˚and generously butter/oil a 8 or 9" loaf pan. In a small bowl, mix together the 1/3 cup sugar and the 1 tablespoon of cinnamon, set aside. 

In a food processor, pulse oats until almost flour, not too fine, you want a few pieces of oats left. Pour into a large bowl and add wheat flour, baking soda, and brown sugar. Stir to combine

In a separate bowl, whisk together banana puree, butter, and eggs. Pour into dry ingredients. Stir until just combined (don't over stir!)

Pour half of the batter into prepared pan and sprinkle with about half of the cinnamon sugar mixture. Pour the other half of the batter on top and sprinkle with the remaining cinnamon sugar mixture. Finally, top with a handful more of oats.  

Bake for 45-50 minutes. Top should spring back lightly and when a toothpick is entered, it should come out with a few moist crumbs. Let cool and slice!

Chunky Mediterranean Eggplant Dip

Mediterranean food is probably my favorite thing to eat. It is so fresh and light and delicious. Now, I know that the word "Mediterranean" encompasses a huge diversity of food from many, many countries and regions, but I really do love it all. I have never been disappointed with something Mediterranean inspired. This dip caught my eye very quickly since it kind of combines two of my favorite things, hummus and baba ghanoush. 

Chickpeas and eggplant along with lemon, some spices and fresh herbs make this wonderful dip that I can easily just eat with a spoon. With a side of pita chips, or an assortment of vegetables this dip really does become the star. Nothing bland about this combination, it's perfect for pretty much anything. 

This is a pretty simple recipe, you really just throw everything in the food processor and let it do the work. The only prep work you really have to do is to broil or grill the eggplant until completely charred and black, and you can do this a day ahead if you want. I decided to cook my garlic this time, but the original recipe calls for raw garlic which is also good, so if you don't feel like getting another pan dirty you can just throw it in raw. Then just pulse away until you reach the consistency you want. It's as easy as that!

Chunky Mediterranean Eggplant Dip
Adapted from From The Land We Live On
Ingredients

• 1 large (or two small-ish) eggplants (about 1 lb)
• 1-2 cloves of garlic
• 4 tablespoons finely diced onion (or a small shallot)
• 3/4 teaspoon sea salt
• 1/8-1/4 teaspoon cayenne pepper
• 1 1/2 teaspoon. za’atar + more for garnish
• 1-2 tablespoon freshly squeeze lemon juice
• 2 tablespoons extra virgin olive oil + more for finishing
• 2 tablespoons tahini
• 1 teaspoon honey
• 2 cups (or 1 can) of cooked chickpeas
• 1/4 cup chopped flat parsley
• 1/4 cup coarsely chopped cilantro + more for garnish
• 2 tablespoons mint leaves

Directions
Turn on the broiler, poke some holes in the eggplant, and broil for about 20 – 30 minutes, rotating every 5 – 10 minutes, until the eggplant collapses and is charred on all sides. Remove, and let it cool. Once cool to touch, peel and roughly chop it.

Place oil in a small frying pan. Add the garlic and cook over medium-low heat until just starting to brown.

Combine the garlic, shallot, salt, pepper, za’atar, lemon juice, tahini, and honey in your food processor and pulse until well combined.

Add eggplant, chickpeas, and herbs to the food processor and pulse several times, until combined, yet still chunky. This dip is best with some texture, but pulse until it reaches your desired consistency.

Transfer the dip to a bowl, drizzle with extra olive oil, sprinkle with za’atar (I also used a little sumac), garnish with some more herbs, and serve with veggies, crackers, or pita chips.

Cinnamon Chocolate Chip Biscotti

I'm always looking for new ways to repurpose some of my favorite recipes. They're favorites for a reason, and wonderful as originally written, but it's still fun to try out new twists to see if you can come up with something even better. These biscotti fall into this category. The base recipe is one of my favorites from King Arthur Flour that I've posted about before, but I felt like changing it up a little this time. I've really been liking the cinnamon chocolate combo recently so decided to give it a go with some biscotti. The combination of a hint of warm cinnamon with the sweetness of mini chocolate chips was a winner in this recipe. Another favorite for the archives!

I took the original recipe and halved it because I didn't need to make a huge batch of biscotti. I also cut down on the sugar just a little bit. This didn't effect the flavor or texture at all that I noticed, but I believe it contributed to these cookies hardly spreading at all while baking. As you can see, I made some really tiny biscotti and that was partly due to the fact that they didn't spread like I expected them to during baking. But that was okay with me, they are still delicious, and I think they're cute this way!

For the cinnamon, I added just 1/4 teaspoon because I didn't want they to be overpoweringly cinnamon-y. I finished them with just a couple of tablespoons of the mini chocolate chips. It's not a ton of chocolate, but once again I didn't want them to be too chocolate-y either. I wanted a nice combination of a little cinnamon and a little chocolate. But if you'd like a little more chocolate, or a little more cinnamon for that matter, go ahead and add a little more. It won't be bad!

Cinnamon Chocolate Chip Biscotti

Adapted from King Arthur Flour

Ingredients

• 3 tablespoons (1.5 ounces) butter

• 1/4 cup (1.75 ounces) brown sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

• 1/4 teaspoon cinnamon

• 3/4 teaspoon baking powder

• 1 large egg

• 2-3 tablespoons (about 1/8 of a cup, or 1 ounce) mini chocolate chips

• 1 cup all-purpose flour or a combo of all purpose and whole wheat

Directions

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, vanilla, cinnamon, and baking powder until the mixture is smooth and creamy.

Beat in the egg; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be a little sticky. Near the end of mixing, throw in the chocolate chips and mix until combined. 

Transfer the dough onto the prepared baking sheet and roughly shape it into  9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with some more brown sugar sugar, if desired, pressing it in gently.

Bake the dough for 25 minutes, turning the baking sheet halfway through. Remove from the oven and reduce the oven temperature to 325°F.

Wait at least 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until are beginning to turn golden (if they are browning too fast, reduce the temperature to 300 degrees after 15 minutes). They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Yield: 15 small biscotti

Nutrition Info: approximately 82 calories each

Roasted Potato Salad with Mustard Vinaigrette

As I mentioned a

few days ago

, last Sunday we had a little party for my mom's 60th birthday. Lara and I were in charge of the food, and we decided on a salad bar with all the fixings. On top of the do-it-yourself bar, we wanted a few pre-made salads as well. After scouring the internet, we finally settled on two recipes. A pasta salad as well as this roasted potato salad. I don't make potato salads often, so I was excited for the opportunity to give this recipe a try. I am a huge mustard fan, so the idea of a mustard vinaigrette on my potato salad sounded wonderful. 

At the farmers market the day before the party, I found the most beautiful display of baby potatoes; yellow, red and purple. They were absolutely gorgeous, just the thing for this wonderful salad. It's a simple salad, but full of freshness from the basil and scallions, and wonderful variations in texture from the creamy potatoes to the raw walnuts. Topped with the delicious mustardy vinaigrette, this was my definition of a perfect potato salad.

Here are a few pictures from the rest of the party. Lots of toppings options to let everyone make their own salad. We had chicken, ham, chickpeas, mushrooms and lost of different vegetables, grilled corn, cucumbers, carrots, radishes, onions, tomatoes, etc. A few cheese options and two dressings, a homemade ranch, and a lemony vinaigrette, topped it all off. There was a bread basket with whipped honey butter, a fruit salad, and of course, dessert! Check out

this

post to read about the absolutely fantastic cupcakes! All in all it was a great party, and a wonderful way to celebrate the best mom on her extra special day! 

A look at the salad bar options

The Van Zee girls, all looking good!

Pasta salad, potato salad, fruit salad and the bread bowl!

Roasted Potato Salad with Mustard Vinaigrette

Adapted from 

Food52

Ingredients

Salad

• 4 pounds mixed marble potatoes, or other small potatoes
• 1 cup walnuts, toasted and roughly chopped
• 1 bunch basil, leaves torn into bite-sized pieces
• 1 bunch scallions, white and green parts thinly sliced crosswise

Vinaigrette

• 2 cloves garlic, peeled
• 1 tablespoon whole-grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 1 tablespoon red wine vinegar
• 2 tablespoons roasted walnut oil (is probably fantastic, but I didn't have any!)
• 1/4 cup extra-virgin olive oil
• Sea salt and freshly ground black pepper, to taste

Directions

Preheat oven to 425° F and line two rimmed baking sheets with parchment paper.

Wash and dry potatoes, then spread evenly between baking sheets. Drizzle with olive oil and toss to evenly coat potatoes. Sprinkle with freshly-ground black pepper and sea salt, then roast, shaking the pans occasionally, until potatoes are tender and browning (about 45 minutes, depending on the size of your potatoes).

Meanwhile, prepare vinaigrette. Place garlic cloves on a cutting board, sprinkle with a generous couple pinches of sea salt, and chop and mash with the side of your knife until the clove breaks down into a salty paste.

Add garlic paste to a small bowl along with mustards, lemon juice, and vinegar. Whisk to emulsify. Add olive and walnut oils and whisk vigorously to combine. Taste and adjust seasoning with additional sea salt and pepper.

When potatoes are done, transfer to a large bowl. Add scallions and dressing, and toss to coat. Using the back of a mixing spoon or the end of a wooden spatula, roughly smash some of the potatoes to break the skins. You’re not making mashed potatoes, but breaking the potatoes down will allow them to soak up more of the vinaigrette.

Allow dressed potatoes to sit at room temperature for about 45 minutes to one hour. Just before serving, stir in walnuts and basil.

Peaches and Cream Cupcakes

It's an extra special birthday today, my mom turns 60!! I can hardly believe it! In honor of this special occasion, Lara, my dad and I threw a little shindig for her this past Sunday. Family members and friends came over for a salad bar party. It was pretty delicious if I do say so. Today I want to share the best part of the party - the cake of course! Since it's August, and my mom absolutely LOVES peaches, I decided to make a peaches and cream cupcake for her. While I love having the opportunity to make a cake, at a party like this I decided cupcakes would be easier to serve, and would be easier for everyone to eat. 

These cupcakes turned out light and fluffy, filled with sweet and delicious peaches, topped with the perfect frosting, an airy whipped mascarpone and cream frosting. It doesn't get much better than this for an August birthday. I highly recommend both the cake and the frosting. I may never go back to buttercream again!

This cupcake recipe is definitely a keeper. It was simple, and baked up 24 perfect cupcakes. I've been looking for a go-to vanilla cupcake and I think this is it. To turn it into a peach cupcake all I did was dice up a few peaches from the farmers market, let them drain in a colander for a few minutes, tossed them with a little flour and threw them into the batter at the very end. It worked out great. Because peaches have such a gentle flavor, the cupcakes aren't overly "peachy", but they lend a hint of fruitiness to the cake, and you get a sweet surprise every few bites.

I've been wanting to try a mascarpone frosting for some time now and I decided that this was the perfect opportunity. There was no doubt that I would love this frosting, and I was not disappointed! This was the easiest, most delicious frosting I have ever tried. It took all of 2 minutes to whip together, didn't involved any sticky and messy powdered sugar, and tastes absolutely divine! I may never make another white frosting again. The only downside to it is you have to refrigerate it once made, since all that is in it is cream and mascarpone! But that's okay, it's a compromise worth making!

Happy Birthday Mom!! Lookin pretty good! Love you!

Peach Cupcakes
Adapted from Baking A Moment
Ingredients

• 3 cups (14 ounces) all purpose flour
• 1¾ cups (12.25 ounces) granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup (2 sticks) butter, softened, cut into small cubes
• 4 eggs
• 1 cup (8 ounces) milk
• 2 teaspoons vanilla extract
• Drop or two of almond extract (optional)
• 2-3 peaches, cut into small pieces and placed in a colander to drain

Directions
Preheat the oven to 350 degrees F. Place the flour, sugar, baking powder, and salt in a mixing bowl and stir to combine.

Add the butter and mix on low speed, until mixture resembles coarse crumbs (2-3 minutes). Add the eggs, one at a time, and scrape the bottom of the bowl to make sure all the ingredients are well-combined.

Combine the milk, vanilla extract and almond extract (if using) in a measuring cup. Beat half this mixture into the flour/butter/eggs. Beat on medium speed for 1½ minutes, scrape the bottom and sides of the bowl, add the remaining milk mixture, and beat for another 30 seconds.

Toss drained peach pieces with a small amount of flour. Gently mix into the batter until well combined.

Fill paper liners ⅔ full with batter, and bake for 18-20 minutes, or until a tester inserted in the center of the cupcake comes out clean.

Cool completely before topping with mascarpone frosting (recipe below). 

Yields: 24 cupcakes

Mascarpone Frosting

From

Epicurious

Ingredients

• 2 8-ounce containers mascarpone cheese
• 2 cups chilled heavy whipping cream
• 4 tablespoons sugar
• 1 tablespoon vanilla extract

Directions

Beat all ingredients in the bowl of a stand mixer fit with the whisk attachment just to soft peaks. You need to beat it enough so that it is firm enough to pipe onto the cupcakes, but don't overbeat or mixture will curdle.