Tuesday, June 12, 2012

Congratulations Stephanie and Josh...

This past month has been very busy and last weekend was the busiest. I had the pleasure of making a wedding cake and cupcakes for my friends Steph and Josh. Everything turned out beautiful and the happy couple is now sunning in Cabo. If only we could have joined them. Enjoy!

Thursday, May 3, 2012

cake and pie

Things have been really busy in the kitchen. Pie, cake, cake and pie. I wanted to post a some pictures of the latest treats! When I get a minute, I'll update with more, but for now, you'll have to drool over the pictures.

This summer The Dessert Kitchen will be hosting a bake sale, joining the Food Network in joining Great American Bake Sale. Money raised for this bake sale goes to feeding hungry children. More details to come. It's going to be big and I would love to have you involved in anyway you can!

Monday, April 16, 2012

just another monday evening

As you know (or maybe you don't) I offer a pie a month. You get a beautiful homemade pie each month. Choose from pretty much anything you can imagine.

In addition to baking a Lemon Meringue pie tonight I made a fruit crisp. I use whatever is left on the counter and needs to be eaten. Pears, apples, plums anything. This is my favorite way to use up fruit, besides a pie. I have a weak spot for the crumbly, buttery topping that gets crispy and caramelized when the juices from the fruit meld.

Thursday, April 12, 2012

late Easter post...

Last weekend, as you know, was Easter. It was also a beautiful Spring weekend in Seattle. We get rain all the time, but as my brother pointed out, it's not as much as other areas. I've been supplying Frankly Sweets of Seattle with cookies and cupcakes. Below are some shots of the treats delivered. I would love to know what you would like to see from The Dessert Kitchen at Frankly Sweets? What are your favorite flavors of cookies and cake?

Monday, March 19, 2012

chocolate chip cookies

I've been meaning to bake chocolate chip cookies for my son Grant. He doesn't get to eat much of what I bake. It's usually for an order or something he doesn't really care for. He's a chocolate or lemon kind of kid.

With no orders to be delivered for two days, tonight I decided to bake him some cookies. I baked David Lebovitz's Salted Chocolate Chips Cookies with some changes.

I doubled the batch and used 1/2 dark brown sugar and 1/2 light brown sugar and also 1/2 salted butter and 1/2 unsalted butter. I used a dark chocolate. I prefer chopped chocolate over chocolate chips. The chopped chocolate and the chocolate dust get everywhere in the cookie. You won't have a bit without chocolate.

In addition, once I incorporated everything up to the chocolate I split the batch in half. I put toasted walnuts in one half. My son does not eat nuts and he's allergic to just about every legume.

David's recipe recommends letting the dough rest for awhile in the refrigerator or overnight, but that's not going to happen with a 10 year old waiting!

I baked off 4 cookies. Two with nuts and two without. The rest of the dough is resting. Which is best anyway. This should guarantee the cookies lasting a little longer than one night.

Happy St. Patrick's Day!

St. Patrick's Day was filled with errands, chores and then poker with friends. I brought some Guinness and Bailey's cupcakes that seemed to go over well. What I loved most about this cupcake was the beautiful frosting. The frosting was adapted from BAKED. I used whiskey and Bailey's instead of cinnamon and red hots in their cinnamon frosting. It worked beautifully. I was a little nervous of the flour frosting, but it's velvety like a Swiss Meringue without the eggs. I think it will last a little longer too. I'll test it in a couple of weeks with a birthday cake I'm making.

Thursday, March 15, 2012

News for The Dessert Kitchen!

We had a chance to answer a few questions for Cakespy.com this week. The interview is posted here!

They recently put out a sweet little book CakeSpy Presents Sweet Treats for a Sugar-Filled Life! This book is overflowing with decadent, indulgent sweets including "Birthday Cake French Toast and Cadbury Creme Egg Benedict!"

You can find cupcakes from The Dessert Kitchen on weekends at Frankly Sweets in Seattle. They are located on Pier 55. Among our cupcakes you will also find a wide variety of candies, taffy and fudge. Last weekend there were vanilla cupcakes with vanilla buttercream and chocolate cupcake with salted caramel buttercream. This weekend will feature something a little more Irish for St. Patrick's Day.

Friday, March 2, 2012

cupcakes are still at the top

Why does everyone love cupcakes? They are small, fairly portable, individual and of course really tasty. They are still the number one thing I get requests for. Especially if you are baking for a large group. Cake cutting is not necessary. These vanilla cupcakes are so good, you don't even need frosting. Yep! I said it, you don't even need frosting. However, I put some on anyway, plus some homemade salted caramel. Garnished with a few lightly salted cocktail peanuts and voila! A caramel, chocolate sundae cupcake.

They aren't the prettiest thing I've ever made, but they are one of the best tasting.

Monday, February 27, 2012

lemony cupcakes with a lemon cream cheese buttercream

Some friends are getting married in June. They like lemon, so I made these for them to try out. They were a hit and I'm going to make them again this week. The cake is my favorite kind of cake; sturdy, but tender and stays moist. The cream cheese frosting was tangy and not overly sweet.

Sunday, February 12, 2012

Pie a Month #2. Chocolate pie.

This is a simple chocolate pie. It's dense and fudgy with a touch of buttermilk to offset the sweetness. Top with some fresh whipped cream or ice cream. Whichever you have on hand will do the trick.


1 1/2 cups chopped bittersweet or semi-sweet chocolate (you can also use
chocolate chips)
1 1/2 cups sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1/2 tsp instant coffee or espresso powder
1 1/2 tablespoons vanilla extract

Your favorite pie crust. I like to use less crust and let the chocolate pie be the star.


Preheat oven to 325 degrees F. Position a rack in the center of the oven.

Melt the chocolate in a double broiler until smooth.

Whisk together the sugar, flour, espresso powder and salt until well combined and set aside. In a large mixing bowl, beat the eggs until frothy and add buttermilk and vanilla. Add the sugar mix to the eggs mix and whisk for about 5 minutes or use a hand mixer. Add the chocolate to the batter.

Pour batter into the piecrust; you will have some batter left over. You can toss it out or bake it in another container. Place pie in oven on middle rack. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Take it out of the oven and cool completely. Let stand at least 1 hour before serving. If not eating immediately, refrigerate pie. I serve this room temperature, but you can serve it cold as well. Keeps about a week in the fridge. I top it with homemade whipped cream or vanilla ice cream.

Sunday, January 8, 2012

Pie a month first edition, Apple and pear pie with a crumble top.

Today was the first delivery of the pie a month I donated to a local elementary school. Apple and pear pie with a crumble top. The crumble gets crisp and crust is flaky. Filled with sliced bosc pears and granny smith apples. Cinnamon, brown sugar and browned butter.

Apple and Pear Pie with a Crumble Top:

For the pie:
4 Bosc pears and 3 Granny Smith Apples: Peeled, cored and sliced
3 T unsalted butter
1 C light brown sugar
1 t cinnamon
1/2 t nutmeg
1/2 t cornstarch

1 egg beaten.

1 recipe, your favorite pie crust.

Preheat the oven to 375 degrees.

Press your pie crust into a 9 inch pie plate. Set in the refrigerator while you prepare the rest.

Peel and core your apples.

Melt the unsalted butter in a saucepan until it's browned. The butter will smell nutty and the milk solids will brown a bit. Add the apples and pears to the mix and cook for a few minutes. Add the brown sugar, cornstarch, cinnamon, nutmeg to the pan. Cook another minute or so.

Brush the crust with the egg wash and sprinkle with coarse sugar if you want.

Pour the apples and pears into your prepared pie crust.

For the Crumble:

3/4 cups all-purpose flour
1/3 cup granulated sugar
1/3 cup light brown sugar, lightly packed
1/4 teaspoon kosher salt
1 cup old-fashioned oatmeal
1 stick cold unsalted butter, diced

Mix the flour, sugars, salt, oatmeal, and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed for 1 minute, until the mixture is in large crumbles. Sprinkle evenly over the fruit, covering the fruit completely.

Bake the pie for about 1 hour until it's browned and bubbly.