The Dish on Toast

This time last year, I was opting out of $4 toast from The Mill in San Francisco. Since then, the toast craze has exploded nationwide, and people are making ridiculous, delicious, or both, pieces of art on a slice of bread. Granted, the toast at the Mill is mostly $4 for the bread itself (Josey Baker), as the toppings consisted of Nutella and cinnamon sugar. But Bon Appétit made the toast trend their cover story in January. Truly, what’s better than adding a fun combo of foods you’d eat alone onto a crispy slice of toast? Especially when you’ve made the bread yourself! If you didn’t though, that’s cool. Read on for party-starting, trendingly on fleek toast.

Little spin on what seems to be a classic: ricotta and honey, plus some lemon zest for fun.
Everything is better with lemon zest.
Another classic: lox/smoked salmon and cream cheese.
Sprinkle some form of dill for a good time.
Inspired by Bon Appétit: smushed avocado, thinly sliced cucumber (peeler!)
with lemon zest, and red pepper flake. And salt, somewhere!

Pumpkin Cake

Check out this pumpkin cake I made in the middle of January! Worth the off-season timing.
Eggs, sugar butter
Add the pumpkin
Dry ingredients…
Voila!

Martha Stewart’s Pumpkin Spice Cake (With Honey Cream Cheese Frosting)

Ingredients

  • For the Cake

    • 1/2 cup (1 stick) unsalted butter, melted, plus more for pan
    • 2 1/2 cups all-purpose flour, (spooned and leveled)
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 tablespoon pumpkin-pie spice (or 1 1/2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon nutmeg, and 1/8 teaspoon each allspice and cloves)
    • 2 large eggs
    • 1 1/2 cups sugar
    • 1 can (15 ounces) solid-pack pumpkin puree
  • For the Honey Frosting

    • 1/2 cup (1 stick) unsalted butter, very soft
    • 1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
    • 1/4 cup honey

Directions

  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan.
  2. In a medium bowl, whisk flour, baking soda, salt, and pumpkin-pie spice. In a large bowl, whisk eggs, sugar, butter, and pumpkin puree until combined. Add dry ingredients to pumpkin mixture, and mix gently until smooth.
  3. Turn batter into prepared pan, and smooth top. Bake until a toothpick inserted in center of cake comes out with just a few moist crumbs attached, 45 to 50 minutes. Cool cake 10 minutes in pan, then turn out of pan, and cool completely, right side up, on a rack.
  4. Make Honey Frosting: In a medium bowl, whisk butter, cream cheese, and honey until smooth.
  5. Spread top of cooled cake with honey frosting. Cut cake into squares to serve.

Cook’s Note

You can also use a 9-by-5-inch loaf pan: Increase baking time by 25 to 30 minutes (tent loaf with foil if it browns too quickly).

Found here

Rollin’ Roulade

     Happy New Year! My Frame-By-Frame baking cookbook struck again with its slightly inconvenient recipe for a roulade, which I guess can mean anything rolled up, likely edible (and not to be confused with the musical technique). Originally a coffee walnut roulade, the sticky outcome of Iris and my efforts was more of a spice-cream cheese roulade. All the better, though! This was definitely a new experience for the two of us, having to beat egg whites…and their yolks, with an electric mixer. After adding all the baking spices in the cupboards, almond & vanilla extract in place of the coffee extract, and the typical dry ingredients, we poured the mixture (not much of a dough) onto a baking sheet and moved it to the oven while we worked on the filling. Lacking necessary/most ingredients for the classic icing swirl, we opted for a cream cheese frosting instead, using only cream cheese, sugar and vanilla extract. The most important part of the process was likely the patience possessed while we waited for the roulade to cool in its ultimate rolled shape right after it came out of the oven. You see, if you let it cool flat and then spread the icing, when you come to roll the whole thing up, it will tragically and literally rip to shreds. There’s little else more frustrating than having your baked good come out looking wonky because you couldn’t wait long enough. Moral of this episode isss: restrain thyself; your occipital lobe will thank you for it.

3.5 eggs and countless minutes later, we have this

Folded, not stirred (bahah wow…)

Looks….uh

The moment of truth
Look at that aesthetically pleasing confection


Coffee and Walnut Roulade
From Frame by Frame Baking by Love Food
Serves 6

Ingredients
Butter or oil, for greasing
3 eggs
1 egg white
1/2 cup superfine sugar, plus extra for sprinkling
1 tsp coffee extract
1/2 cup all-purpose flour, sifted
1/4 cup finely chopped walnuts
Roughly chopped walnuts, to decorate

Filling
3/4 cup heavy cream
1/3 cup confectioner’s sugar, plus extra, sifted for dusting
1 tbsp coffee liqueur

  1. Preheat the oven to 400° F/200°C. Grease a 13×8.5 inch jelly roll pan and line with nonstick parchment paper (any baking sheet will do, though the paper is important).
  2. Place the eggs, egg white, and sugar in a bowl over a pan of very hot water. Whisk with an electric mixer until pale and thick enough to leave a trail (completely stiff is unnecessary).
  3. Whisk in the coffee extract, then fold in the flour and finely chopped walnuts lightly with a metal spoon.
  4.  Spoon into the pan, spreading evenly. Bake in the oven for 12-15 minutes, until golden brown and firm.
  5. Sprinkle a sheet of parchment paper with superfine sugar (that might have helped, but we didn’t do it). Turn out the roulade onto the paper and peel off the lining paper. Trim the edges (oops).
  6. Quickly roll up the sponge from one short side, with the paper inside. Cool completely (try hard).
  7. For the filling, place the cream, sugar, and liqueur in a bowl and whisk until the mixture begins to hold its shape.
  8. Carefully unroll the roulade, remove the paper and spread the cream over. Roll up carefully

Serve the roulade dusted with confectioner’s sugar and topped with roughly chopped walnuts.  <!– @page { margin: 0.79in } P { margin-bottom: 0.08in