God Save the Kouign: Kouign Amann from Le Reve, Seattle

"I like croissants, obviously. But I liked the firmer texture of this thing." - Mr. CakeSpy

So, even if you've never heard of Kouign Amann (don't worry, it's not pronounced the way I tried to say it at first, either), maybe you've got an idea of what it's like to eat.

But what...is it, exactly?

I like the explanation on this site: "Kouign Amann is a wickedly delicious little cake made from bread dough and plenty of butter and sugar and more butter and sugar. Multi layers of dough, butter and sugar are pressed into a thick cake which is slowly baked until the sugar caramelizes. "

I've had the very good fortune to sample this sweet treat in Paris, but more recently, was delighted to discover it at new-ish Seattle bakery Le Rêve. They have a bunch of French-y specialties mixed in with American sweets at their Upper Queen Anne location, but I zeroed right in on the Amann. 

After asking and being told it is actually pronounced something like "Queen Ah-mahn", I went home with the goods. Our thoughts?

This denser, more sugary cousin to the croissant is a thing of buttery beauty indeed. A very satisfying breakfast, and very nice when served with jam (because fruit makes it healthy). We are excited to check out more of the sweet treats at this new spot, and are delighted that Kouign Amann may be a growing trend--I have heard that Bakery Nouveau will be offering it soon (if not already!).

CakeSpy Note: Want to make some for your very own self? Find a recipe and more lore on the David Lebovitz site.

Peppermint Sweet: Peppermint Swirl Cookies from Essential Baking Company, Seattle

Today, without a doubt, one visitor to my store was far more special than all the others (no offense, all the others). It was Anna from Seattle's Essential Baking Company, because she came to hand deliver a holiday card --and she came toting a sweet batch of her company's Peppermint Swirl cookies.

There are several good things about these cookies. First and foremost, they are very buttery. Second, they are lightly crumbly--sort of tea cookie style, but not too dry. Third, the peppermint and chocolate swirl adds a nice flavor contrast to the crumbly tea cookie texture, and definitely gives them a festive holiday dimension.

I was even kind enough to share some with customers at the store, and everyone was very pleased. 

Want some for yourself? You can pick 'em up tomorrow at Essential Baking locations in Seattle--possibly for a few days after Christmas too, but I'd call first to be sure.

Find locations and contact info at essentialbaking.com! 

Mix it Up: BAKED Brownie Mixes Now Available at Williams-Sonoma!

If I could, I'd be BAKED all the time.

I'm talking, of course, about one of my favorite bakeries in the world, BAKED, of Brooklyn and Charleston, South Carolina, which is coincidentally owned and operated by two of my biggest crushes, the adorable Matt Lewis and Renato Poliafito.

While it is true that geography provides a challenge, luckily I own both of their instant-classic books, Baked: New Frontiers in Baking and Baked Explorations: Classic American Desserts Reinvented. And I suggest that you buy them too. It's a good idea.

But you know, sometimes you just need to go from zero to brownie really fast, and luckily, now you and I both can buy their brownie mixes at Williams-Sonoma.  As mixes go, I've generally found the Williams-Sonoma ones to be quite good, and I absolutely know that the BAKED boys would never put their name on anything less than decadently delicious.

Buy them here. Buy them here. Buy them here.

Gluten Freedom: A Totally Sweet Gluten-Free Cake Pop Adventure

Here's a recipe for what recently proved to be a wholly awesome afternoon:

1. First, start by obtaining a copy of Bakerella's most excellent book Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats. Be inspired by the cuteness.
2. Add Shauna of Gluten-Free Girl, who invited me (that's CakeSpy) over to make a batch of these babies, gluten-free. "The cake I can do," she explains, "but I need some help on the cute part."
3. Cue CakeSpy, who you know is simply made of cute.
4. Add in a dash of surprise awesome by way of Megan (aka Not Martha), who also found herself free on the same day so joined in on the fun!
5. Pair all this with an adorable toddler (Lucy, Shauna's daughter) and you've got yourself a batch of total sweetness.

My hands, and Lucy's. Photo by Gluten-Free Girl.Well. All of the pieces were in place, but how do you turn these prime ingredients into sweet success?

First, start with the perfect cake. As previously mentioned, Shauna prepared a gluten-free cake (which was also dairy and egg-free!). But this cake should not merely be praised because it's appropriate for people with a variety of different allergies--it should be praised because it is delicious. And to my delight, it was from a book I had as a child, Alpha-Bakery Children's Cookbook (I remember mailing in cereal box tabs to get our copy in the mail!). As Shauna said,

When I showed my copy to Jessie, before we began baking, she blushed and almost jumped. "I had that book when I was a kid!" She told me she had made everything out of the book, more than once. (Even the Quick Cheeseburger Pie, which I am dying to make for the 1/3 cup of pickle juice in the ingredients list.) And the "X-Tra Special Celebration Cake"? She made it all the time. "This afternoon just got three times better," she told me. 

Next, add a touch of improvisation. Having heard that some candy melts were not safe for gluten-free eaters (and so few of them are labeled with ingredients in craft supply stores!), I was nervous about making someone sick...so I picked up some marzipan (reading the ingredient list carefully) instead, and we also employed some chocolate which Shauna had on hand. 

Don't forget to add variety. While waiting for the cake balls to chill, we also maybe snacked on a lemon bar or macaroon or three from Shauna's kitchen. Le yum.

Learn a little. While decorating, preparing, and baking, I learned a little bit about gluten-free baking. I learned a bit about flour(s). I learned a bit about the whirlwind of excitement that comes with having your book, Gluten-Free Girl and the Chef, cited as one of the best of the year in the New York Times (from Shauna). I got excited all over again about mini gingerbread houses (from Megan). 

Get excited. We all got excited during this baking adventure. Several times each, I think. Perhaps most charmingly, Lucy got excited about my name being Jessie--just like a character in Toy Story. We all got excited about food, baking, and our various geek-out subjects.

Have Fun. The marzipan pops were the most fun to decorate, and I was employed to make a variety of different ones, ranging from a very...special-looking reindeer

to a homemade version of Hermie the elf

to my personal fave, the zombie santa cake pop.

...which was later devoured by Mr. CakeSpy.

But don't get too complicated. We also had some which were simply dipped in chocolate, and they were pretty fantastic.

Now, these cake pops were totally sweet. They tasted good. But sweeter than any of them? The conversation, camaraderie, and inspiration provided by the great company. 2 Sweet 2 B 4 Gotten, for sure!

Find the recipe and more on Shauna's site, Gluten-Free Girl!

Cookies, Cakes, Oh My: Sweetness from JustJenn Recipes and Designs

Photo: JustJenn DesignsSo, two things.

First, this recipe comes from the same person who designed the pins to the left. They say "I Like Big Bundts". Now that is hilarious!

But wait, there's more!

When Jenn sent me a parcel of said pins, she also sent a four-pack of some of the most amazing things I've put in my mouth recently: Cookie Cupcakes.

What are they, exactly? Cookie? Cupcake? The answer is YES. And deliciously so, on both counts. Served in cupcake liners, these are cakey, decadent cookies that are so full of butter and chocolate chips that you'll totally be ok with the lack of frosting. For reals.

Want a recipe? OK. You can also find it on JustJenn Recipes (that and so many more!).

Cookie Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 cup (2 sticks) butter
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 1-1/2 teaspoons vanilla
• 1/3 cup whole milk
• 1 cup semi sweet chocolate chips
• 1/2 cup cinnamon chips

Procedure

1. Preheat your oven to 350 degrees. Prep a cupcake pan with liners.
2. In a medium bowl whisk the flour, baking powder and salt. Set aside.
3. In the bowl of an electric mixer beat the butter, sugar, and brown sugar. Once combined, add the eggs one at a time, then the vanilla.
4. Alternate the flour mixture with the milk until combined. This will look like cookie batter!
5. JustJenn Note: Cinnamon Chips are hard to find, but so worth the hunt. They are made by Hershey’s and as far as I can tell in the Los Angeles area they are only sold at Alberton’s. So weird! If you can find them – get them, you won’t be disappointed.
6. Now fold in the chocolate chips and cinnamon chips.
7. Fill your liners about 3/4 of the way full.
8. Bake for 18-20 minutes until toothpick test says they’re done! Let cool on a wire rack.

Cake Byte: Sweet Finds from Japan!

So, we really, really need to talk about the totally sweet stuff that can be obtained online at a magical site called Strapya-world.com, a site I learned about earlier today from my dear friend Allie (daughter of my other dear friend Julie).

Why is this site so special?

Because there, you can buy things like a doughnut carrier case, pictured top, which has such features as

• A grip for easy handling
• A Center Hole, which can be used to store your lollipop (cos you have one, of course)
• A ventilation system, so your doughnut can breathe
• And most importantly, a locking security system, so nobody's gonna steal your doughnut.

But wait, there's more! This magical site also has other modern marvels available, such as the macaron-maker, which also offers a tutorial on how easy it is to make macarons with this device:

How to Make Macaroon? 1. Put egg white into the Macaroon Maker. Make meringue by turning the crank. 2. Add cake flour, almond powder, etc. to the meringue and then mix them lightly with the scraper.  3. Place parchment paper on the included guide sheet, and then squeeze out the mixture. 4. Bake them at 130-200 degrees C in oven.

 I'd say easy as pie, but duh, these are macarons!

And I'd be remiss if I didn't also mention the Super Creamy Caramel Maker, the At-Home Cotton Candy Maker, or the Super Yummy Chocolate Melting Pot.

That's right: awesome overload.

Find it all at Strapya-world.com.

CakeSpy's Gift Guide for Bakers on Serious Eats!

Looking for a sweet nothing for the sweet freak in your life? Seek no further: I've assembled a selection of totally sweet things that you should absolutely buy for me--I mean, the baker in your life. From baker's twine in a rainbow of colors to cake stencils to a delightful donut shaped donut maker, you're guaranteed to find a winner.

Check out the full gift guide over at Serious Eats!

Batter Chatter: Interview with Krystina Castella, Author of Many Awesome Cookbooks

Robot Cookies by Krystina CastellaIn case you hadn't gathered it by all of the recent features on this site centered around Krystina Castella and her books, I'll tell you straight up: Krystina Castella is kind of my cake hero. Well, not just cake: my cookie, cupcake, and popsicle hero too. The thing is, her books aren't merely recipe books--they're thoughtfully and cleverly orchestrated works of art, each one a veritable compendium of creative confectionery ideas in addition to being full of delicious recipes. She's very prolific, too: in the past year alone she's released Booze Cakes: Confections Spiked With Spirits, Wine, and Beer , A World of Cake, and Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving (the latter two within weeks of one another! But this busy lady wasn't too busy to catch up with a sweet spy, and I'm delighted to say that she's just as delightful to talk to as her work is to read:

CakeSpy: First off: what is the last baked good you ate?

Krystina Castella: I had a cinnamon roll this morning! I got it at a great Cuban bakery called Porto's Bakery. They're pretty big, there's a line around the corner all the time.

CS: I just want to tell you, I love the sidebars in your book A World of Cake .

KC: Thank you! Actually the book started with the sidebars--I started writing the recipes around them.

CS: In one beloved sidebar, you mention that there are two types of cake artists--the ones who are cake makers, and also the ones who are inspired by cake. But you seem to  be...well, both! So, which are you?

KC: I think that I am both, but if I had to pick one, I am the one that uses the cake as a medium. When I'm developing recipes I am thinking about designing the cake--the texture and flavor and shape and construction and colors. 

CS: As a designer, is it hard to spend so much time designing something that will be consumed fairly quickly?

KC: Actually, that's something that I love about cake and baking--the product is consumed. I am not much of a consumerist, I don't have a lot of stuff. I think it's a difference between a producer versus a consumer mentality. I get my gratification from creating--once I've made it, I'm already moving on to the next thing. With food, it's nice that you can consume it and then move on!

One of my favorite parts about designing a cake is having the end experience in mind. How do the form and flavor come together to make it what you want it to be? Take wedding cake, for instance. There is a big event about the first slice, but then you don't see the cake afterward--it's put together with dowels and things, and it disappears to the kitchen and comes back sliced. Cupcakes on the other hand stay up the whole time, and you actually see what you get! I think that this may be a contributor to the popularity of cupcakes at weddings.

CS: Speaking of which...what kind of wedding cake did you have?

KC: I had a different flavor for each layer--there was a hazelnut layer, a sponge layer, and there was a fruitcake layer--because traditionally this is the layer from which you take a slice to keep all year. Not many people do this anymore, though.

CS: Speaking of love, you tell a great story about how you froze the popsicle you were eating when your now-husband first called you for a date, and as a sort of good-luck charm kept it for several years in the freezer. What kind of popsicle was it?

KC: It was a pink lemonade popsicle.

CS: It strikes me that your recent release, A World of Cake is not merely a recipe book--it is proof that cake is not merely cake, it is society, culture, life and death...so what does cake mean to you?

KC: To me, the most interesting thing is that it is so common across cultures. It's the one food that you can tie to just about every celebration, everywhere in the world. To me, cakes get me excited every time there's a party. The act of making and sharing a cake is very exciting--and knowing the stories and experiences from various cultural heritages makes it even more interesting.

CS: That is something I love about cake too: it always comes with a story.

KC: And really, that is what inspired the whole book--there was a bake sale where I work, and there were all these cakes: rice cakes, moon cakes, fried cakes, milk cakes...and I was just like "tell me more!" and they always had a story behind them, and they are really connected to these cakes, which is really fun.

CS: You say in A World of Cake that Devil's Food Cake is your favorite to eat...but in your research, what is a cake that really intrigued you?

KC: I think the cakes shaped like hamburger and fries in Japan are pretty funny, the fact that they disguise cakes so that they don't look too feminine so guys can eat them in public without being embarrassed is a riot to me. The other one is the cake made to resemble the spine of the deer / rack of venison cake, which was served when meat was scarce--they made cakes to look like meat to bring liveliness to the celebration, I found these offbeat stories really interesting. It was important to me to include the classic, expected cakes, but also to include these cakes that are kind of "underground" that people don't know about.

CS: Can you tell me a bit more about the process of finding recipes for your book?

KC: I spoke to food historians, food folklorists, and librarians to find cakes, but I also learned a lot from talking to readers from my cupcake book--readers from around the world would become involved in the process. In my process, I feel as if it weren't for these relationships via internet and being able to talk to people all around the world, this book wouldn't have been possible. I learned about the stories that might not have been deemed "important" enough in the past. I was also able to use my students--I teach students from around the world, and there was an outpouring of ideas from them.

CS: Do your students get to benefit from your recipe testing?

KC: Yes, they do! I bring a lot of them into school, or leave them by the coffee cart. 

CS: I'll bet that makes you popular.

KC: Exactly.

CS: You had two books come out in the same month--Crazy About Cookies and A World of Cake. But obviously, the process of creating them takes much longer. So...how long did it take for these books to come about?

KC: A World of Cake took the longest--I got the idea about 7 or 8 years ago, and was thinking about it for a long time, working on the cupcake book, and once that book came out and became popular, I knew that A World of Cake would take a long time, so I did the Pops book, all the while still collecting cake recipes and testing them, and working on a deal with sterling to do a series -- Crazy About Cookies is the second in a series. There are more in the works, one coming out next year--I can't talk about it yet, but from the time I started really editing and researching and working on it, it was three years from beginning to end. I was very involved with very aspect--the design, all the photos, et cetera. I oversee everything.

CS: At the risk of asking an annoying question...how do you it all? Are there more hours in your day than there are in mine?

KC: People are always asking if I have a super-human gene. I don't know--what I do I have always done, I have been developing products since I was ten, making t-shirts and selling them to stores, and then was also on the swim team...was always very active. My full time professorship is 12 hours a week, which allows me a lot of extra time outside of my job to have projects going. But also, I managed a home manufacturing company for 10 years, so I had to become very good at organizing and managing. I'm also pretty good at decision-making and knowing when to move on. I don't have super powers, but I do work a lot. I try to help others through my work with the Design Entrepreneur Network.

CS: In Crazy About Cookies, you mention Girl Scout cookies as one of your gateways into the world of cookies. Do you still eat them?

KC: I do! Although it's sad to me that every year they make fewer and fewer in the box. Now, you have to get like 3 boxes to have the same amount of cookies! One thing that disappoints me is that I'm often buying them from the parents versus from the girls themselves...it's a whole different world. I do find it sad that you don't find kids out there finding the entrepreneurial spirit of selling them, but I still buy them. 

CS: What cookies are you baking for Christmas?

KC: I'm going to make a midcentury gingerbread house, and I just got the idea to make a gingerbread trailer park. Maybe some mobile trailers. For us, the cookies I'll be making are the seven-layer cookies featured in my book. Those are my favorite.

For more of Krystina's work, check out her site here; you can also learn more about her most recent books on their individual sites--here and here.

My Heart Was Stollen: A Sweet Poem by ChefShop

ChefShop.com deserves some serious points, because they have put out an email blast so amazing that I simply have to share it in its entirety. Because an email newsletter is never annoying when it comes with a poem dedicated to the stollen they are selling.

Let It Snow! A poem by ChefShop.com

Oh the weather outside is frightful, 
But the stollen is so delightful, 
And since we've no place to go, 
Let It Snow! Let It Snow! Let It Snow!

It doesn't show signs of stopping, 
And I've bought some powder for topping, 
The lights are turned way down low, 
Let It Snow! Let It Snow! Let It Snow! 

When we finally take our first bite, 
How I'll hate going out in the storm! 
But if you'll really toast me right, 
All the way home I'll be warm. 

The fire is slowly dying, 
And, my dear, there's still good-buying, 
As long as UPS goes, 
Let It Snow! Let It Snow! Let It Snow! 

Of course, you can buy the stollen extolled in this sweet poem on chefshop.com.

Bang a Gong: Harvey Wallbanger Cake from Booze Cakes by Krystina Castella

The holiday season has begun its assault on our senses. But I know how to dull the sensory overload: indulge in a big slice of boozy cake. Don't judge me.

(Note: curious about that patent? I was too. Learn more here.)

This one comes from Krystina Castella's Booze Cakes: Confections Spiked With Spirits, Wine, and Beer, a fine release from Quirk Books this year. This book is full of fun boozy cake recipes, plenty of which are great for a holiday crowd; I won't lie, I chose the Harvey Wallbanger because of its funny name and interesting recipe lead-up:

All the rage in the 1970s, the Harvey Wallbanger cocktail is a groovy twist on the classic Screwdriver: it adds a splash of the smooth vanilla Italian liqueur Galliano to the vodka and orange juice. In the 70s spirit, this is one drunk Bundt cake that is dead easy to make. It's a light, moist, absolutely booze-drenched crowd pleaser.

And happily, I wasn't let down. Citrusy, festive, and very boozy, this one is party-perfect.

Harvey Wallbanger Cake

From Booze Cakes by Krystina Castella

For the cake

• 1 box yellow cake mix
• 1 (3.3 ounce) box vanilla instant pudding
• 1/4 cup vegetable oil
• 4 eggs
• 1/4 cup vodka
• 1/4 cup Galliano liqueur
• 3/4 cup orange juice

Boozy Orange Glaze

• 1 cup confectioners' sugar
• 1 tablespoon orange juice
• 1 tablespoon vodka
• 1 tablespoon Galliano liqueur

Finishing: original recipe  suggests orange slices and confectioners' sugar; I garnished with toasted almonds.

Procedure

1. Preheat oven to 350. Grease and flour a 10-inch bundt pan.
2. In a mixing bowl, beat cake mix, pudding powder, vetetable oil, eggs, vodka, Galliano, and OJ for 4 minutes, or until smooth. Pour batter into pan. Bake 45-50 minutes, until golden brown.
3. Make the glaze. In a bowl, combine all ingredients and mix until smooth and creamy. Drizzle over cake. Give it a few minutes to sink into the cake for extra boozy goodness and moisture. Finish with whatever garnish you'd like.

Warning: Do not share Harvey Wallbanger cake batter with pugs.

Baker's Dozen: CakeSpy's Favorite Cookbooks of 2010

New York Times Bestseller list? Pshaw. Here's the real deal, a baker's dozen of CakeSpy's favorite pieces of sweet publishing of the year. Fact: most, but not all of these books were released in 2010, but they are the ones that I turned to most throughout the year, and the ones that I would suggest most highly to anyone who cares and / or asks. Listed alphabetically. True: I received some of them as review samples (thanks, various publishers!). But were I to misplace or damage any of these beauties, I'd totally buy 'em again.

1. Baked Explorations: Classic American Desserts Reinvented by Matt Lewis and Renato Poliafito. What and why: this a collection of classic desserts from all around the nation, but refined with the signature twist that I've come to expect from their wonderful Brooklyn bakery, Baked. From salt-and-pepper sandwich cookies to two versions of Mississippi Mud pie, this book is a keeper. It does not hurt that the bakers are two extremely adorable gentleman, to boot.
2. Betty Crocker's Cooky Book 1963 (1st Edition). What and why: If you are a regular visitor to this site, you know that I have what verges on a mild obsession with this book. It's classic, it's campy, and it's a pleasure to read, look at, and bake from. If possible seek out the first edition version--if it comes with smudges or stained pages from years of use, all the better.
3. Betty Crocker's Pie & Pastry Cookbook. What and why: A natural progression from the Cooky Book, this Pie and Pastry cookbook is filled with retro recipes as well as classics, and comes with some great recipes for baking up "old is new again" types of recipes.
4. Bon Appetit Desserts: The Cookbook for All Things Sweet and Wonderful, edited by Barbara Fairchild. What and why: Bon Appetit is consistently a favorite source of mine for delicious dessert recipes and what amounts to pastry porn in terms of pictures, and so naturally I was attracted to this book. It's huge, it's beautiful, and it's full of great recipes. What's not to love?
5. Cake Pops: Tips, Tricks, and Recipes for More Than 40 Irresistible Mini Treats by Bakerella. What and why: Easily the cutest new release in 2010, this book is extremely thorough in teaching you how to craft cake pops that look so adorable that you might take pause before taking a big bite. But trust me, you'll power through it, because the decadent treats are delicious, too. I know, because I've gotten to eat ones made by Bakerella herself!
6. The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009. What and why: A comprehensive year-by-year review of the best cookies from the magazine's archives, this book reads like a piece of cookie anthropology, and has really stunning, almost textile-inspired photos of the cookies which make turning pages a pleasure.
7. Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich. What and why: After I received this book to bake from for an upcoming event, I became an instant devotee. It includes a great variety of cookie styles, written by a lady who is obviously a chocolate and baking expert, but at no point do the recipes or writing seem too intricate or fussy to follow along. This book makes me feel like a baking expert by proxy.
8. The Original King Arthur Flour Cookbook (Commemorative Edition). What and why: Like, whoa. When I received this cookbook, I knew it meant business. It's a binder-style cookbook, and it's incredibly comprehensive (as one would hope the official cookbook from a flour company would be). Some cookbooks are for looking at; this is not one of them, but it is one that will definitely be used. Get a preview of their recipes here.
9. The Essential New York Times Cookbook: Classic Recipes for a New Century edited by Amanda Hesser. What and why: Here's another comprehensive cookbook, which includes fascinating stories along with each recipe. It's a big one too, so when people see it in your kitchen they'll know you're like, really serious. Interesting recipe from it: Semolina Shortbread.
10. Paris Sweets: Great Desserts From the City's Best Pastry Shops by Dorie Greenspan. What and why: No, it's not Dorie's most recent release, but it was the one I looked to most this year. I took it to Paris as a more valuable guide than any travel book, and have baked from it extensively. It comes with stories just as charming as the treats.
11. Ready for Dessert: My Best Recipes by David Lebovitz. What and why: a stunning collection of dessert recipes from pastry rock star David Lebovitz. This collection includes cookies, cakes, pies, and various confections/sauces/etc, and every single thing I've tried has been incredibly delicious. And as a bonus, Lebovitz's writing is incredibly witty--his cleverness puts him on par as an Oscar Wilde of pastry writing. Most recent recipe enjoyed: peanut butter cookies.
12. United Cakes of America: Recipes Celebrating Every State by Warren Brown. What and why: For one thing, it's a great concept, and it's fun to read about regional recipes in this book by CakeLove owner Warren Brown. It includes a healthy dose of history, and plenty of interesting recipes to discover. As a bonus, it's beautifully designed and very fun to flip through. Recent recipe enjoyed: Hartford Election Day Cake. Note: if you like this book, you may also enjoy another favorite of mine, All American Desserts: 400 Star-Spangled, Razzle-Dazzle Recipes for America's Best Loved Desserts .
13. A World of Cake by Krystina Castella. What and why: This book deserves a gold star for hitting all of the points of things I love in a cookbook: beautiful pictures, interesting backstories, plenty of baking lore, and straightforward, unfussy recipes. I strongly suggest this one for any cake enthusiast!

Kicking off Cookie Season: Mint Candy Butter Cookies Recipe from Crazy About Cookies by Krystina Castella

Thanksgiving's over. But don't cry into your empty pie plate (or empty Pumpkin Pie Shake), because that means it's officially Cookie Season.

And let's kick things off with one that is simple but classic and completely delicious: Mint Candy Butter Cookies from Krystina Castella's Crazy About Cookies (also check out the other posts from all week dedicated to Krystina's work: Pumpkin Cheesecake Pops, Zen Stone Cookies, and a giveaway featuring her super awesome book A World of Cake!). To get in a Christmas-y mood, I used candy canes. When served at the store, they disappeared in record time. Black friday was red and white and buttery all over, baby!

Mint Candy Butter Cookies

Adapted from Crazy About Cookies by Krystina Castella

• 1 cup (2 sticks) butter
• 1 cup superfine sugar
• 1 large egg yolk
• 1 large egg
• 1/2 teaspoon salt
• 2 teaspoons vanilla extract
• 3 1/2 cups all purpose flour
• Royal icing
• 1 1/2 cups mint hard candies or candy canes, crushed

Procedure

1. Beat the butter and sugar until light and fluffy. Beat in the egg yolk. Add the whole egg, salt, and vanilla, and stir to combine.
2. Gradually stir in the flour. Form the dough into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes. 
3. Preheat oven to 350. Get 2 cookie sheets ready to go, no need to grease 'em.
4. Roll the dough out on a floured surface, to about 1/2 inch thick. Cut into 3-inch squares. Place the squares on the baking sheets and bake for 15-18 minutes, until the edges begin to turn golden. Transfer to a rack to cool completely. (Note: While still warm I cut the cookies into fourths, because I was sharing them at my store and wanted bite-sized cookies)
5. Cover with icing. While icing is still wet, top with the crushed candies.

Peace and Sweetness: Zen Stones Cookie Recipe from Crazy About Cookies by Krystina Castella

Fact: you could use a little bit of zen before the tidal wave of holidays that's about to descend upon us. Or at least you could use a little something to get you through this sometimes supremely stressful time of year.

My advice: get stoned. That is to say...make Zen Stone cookies!

These cookies immediately appealed to me when I leafed through the newly-released Crazy About Cookies: 300 Scrumptious Recipes for Every Occasion & Craving by official CakeSpy foodie crush Krystina Castella (check out the giveaway of her book A World of Cake Here, and a recipe and some love for her book Pops! Icy Treats for Everyone here). Why choose these cookies? Because, you know, they kinda looked cool. And appearance definitely matters.

Happily, these groovy-patterned cookies are also super-easy to make, super-delicious, and will keep you occupied just long enough to avoid your awkward Uncle Harry's bad jokes or Great-Aunt Patricia's tales of medical woes... and they'll also keep your family satisfied with sugary goodness so they won't get on your case about all those things families love to get on your case about during the holidays. Not that I'd know.

Zen Stone Cookies

Note: While Castella has suggested this recipe as a use for leftover shortbread butter cookie doughs from the book, I actually used leftover scraps of dough from two different batches of chocolate and butter cookies, using the recipe more for construction; it worked out fine, so I think you could probably use a variety of different buttery cookie doughs to make these; just be sure to adjust the baking time and temperature accordingly.

Ingredients

• Scraps of chocolate and shortbread butter cookie dough 
• 1 cup assorted candies, malt balls, chocolates, and chocolate raisins (I used a mix of chocolate candies and walnuts)
• Royal icing

Procedure

1. Preaheat oven to 350. Line 2 cookie sheets with parchment paper (depending on how many scraps you have, it might be just one sheet)
2. Gather the scraps to form 1-inch balls, hiding the candy in the center. Place the balls on the cookie sheets 1 1/2 inches apart. Bake for 10-15 minutes or until firm. Transfer to a rack to cool.
3. Color the icing and put in a pastry bag with a small tip. Pipe lines where the doughs meet, or in whatever trippy patterns / directions your freak flag wants you to fly in.

Pumpkin Cheesecake Pops Recipe, and a Profile on Pops! Icy Treats for Everyone by Krystina Castella

Truth: When it comes to desserts, icy treats are not usually my first pick. I'd much rather have warm cookies, rich cakes, or decadent brownies.

But if there's a book that will make you appreciate--if not even love--the humble popsicle, it is Pops!: Icy Treats for Everyone by Krystina Castella, to whom I'm dedicating a post a day this week (and hosting a giveaway for her more recent release, A World of Cakes! Enter here!). The book was released a couple of years ago by Quirk Books, and it's very much worth checking out.

The first thing that intrigued me about this book? Castella's backstory with pops. It includes a love story!

It also includes plenty of useful information on "pop culture", such as how to order the chilly treats in a plethora of different languages:

...and this is before the actual recipe portion of the book even starts.

Castella's recipes are incredibly creative, ranging from decadent takes on the classic pudding pop to soda foundain-inspired classics to cocktail party friendly booze-based pops...even a section of healthy pops, for which she is forgiven.

But the one that caught my eye most of all was the Blueberry Cheesecake pop, complete with graham cracker crumb crust. Le yum! But why not adapt it a bit for the season--finding myself with some extra canned pumpkin, I made a quick swap for the top layer for a sort of pumpkin cheesecake pop, perfect for Thanksgiving week! Of course, for more, you can check out a preview of some of the recipes here. And of course, buy the book here. You won't regret it.

Pumpkin Cheesecake Pops

Adapted from Blueberry Cheesecake Pops from Pops!: Icy Treats for Everyone

Makes six 8-ounce pops, or eight 6-ounce pops

Things you'll need: popsicle sticks, popsicle molds or paper cups

Pumpkin topping

• 1/2 cup pumpkin puree
• 1/4 cup heavy cream
• cinnamon and nutmeg, to taste
• 1/4 cup sugar

Cheesecake

• 8 ounces cream cheese
• 1/2 cup sugar
• 1/2 cup sour cream
• 1 cup heavy cream
• 2 teaspoons vanilla
• more nutmeg and cinnamon, if desired

Crust

• 10 graham crackers (or gingersnaps or other cookies of your choice)
• 4 tablespoons unsalted butter, melted
• 6 tablespoons sugar (per original recipe; I left this out)

Procedure

1. Make the topping. In a bowl, mix the pumpkin, cream, spices, and sugar until fully incorporated.
2. Set aside.
3. Make the cheesecake. In a bowl, beat the cream cheese, sugar, and sour cream until well blended.In a separate bowl, whip the cream and vanilla until the cream starts to thicken, 1-2 minutes. Add to the cream cheese mixture and beat for about 30 seconds. Add spices and stir once more. Set aside.
4. Make the crust: in a blender or food processor, grind your graham crackers or cookies into crumbs. Transfer to a bowl; add the butter (melted) and mix until sticky and incorporated. Refrigerate until needed.
5. Time to assemble. Pour the topping into each mold until it is one quarter full. Freeze for about an hour (original recipe suggests 2 hours, but I was impatient and it worked out ok).
6. Pour the cheesecake mixture into each mold, leaving a half-inch at the top of each mold for the crust. Insert the stick. Freeze for 3 hours (once again, I did it for about 2 hours).
7. Press the crust into the pop molds. If crust isn't sticking together, add a little water. Freeze for at least 4 hours (I did it overnight).
8. Remove from freezer; let stand at room temperature for 5 minutes before removing pops from molds.

Sweet Giveaway: A World of Cake by Krystina Castella

Image from A World of Cake by Krystina CastellaConfession: I have sort of a crush on Krystina Castella.

If you're unfamiliar with her work, then you're in for a sweet treat: she's the brains behind such books as Pops!: Icy Treats for Everyone , Booze Cakes: Confections Spiked With Spirits, Wine, and Beer, Crazy About Cupcakes, and most recently (released within a month of one another!) Crazy About Cookies and A World of Cake.

And while there's a lot to love about any book that features recipes for sweet treats, what in my mind really separates Castella from the crowd is her backround as an industrial designer: this is strongly reflected in each of her books, which are beautifully and thoughtfully constructed, both visually and in terms of the actual content. Of course, it doesn't hurt that she's smart as a whip, very clever, and a mean baker to boot.

You know what? The awesomeness that is Krystina Castella is really too much to put into a single post, and so all week I am going to be dedicating posts to her amazing works, including recipes and an interview!

But we'll kick it off with a giveaway, OK? One lucky winner will receive a copy of A World of Cake, which includes over 150 recipes and stories about cakes from all over the world. Not only will you get a ton of delicious recipes, but you might just learn something, too.

How do you enter yourself in the running? Simply leave a comment below stating a cake recipe (it can be international or domestic!) you've been dying to try. Optional: feel free to link to or include a recipe!

The winner will be chosen at random on Tuesday, November 30th, at 12pm PST; US entrants only this time, please! The book will be sent directly from the publisher, Storey Publishing.

Update on 2010-11-30 23:28 by Cakespy

UPDATE: THE WINNER! We have a winner, chosen at random! It's Caitlin, whose next cake adventure is as follows: "I really want to make Pioneer Woman's Strawberry Shortcake Cake! It looks delicious!"

Table Fare: Salt-N-Pepper Sandwich Cookies Recipe from Baked Explorations

I'm here today to tell you that you really, really, really need to buy Baked Explorations: Classic American Desserts Reinvented, the new book by Matt Lewis and Renato Poliafito.

Of course, to offer full disclosure, I should probably tell you first that I am hopelessly and madly in love with these two adorable NYC-based bakers.

There are a few reasons why:

1. Their two bakeries, Baked, in Brooklyn and South Carolina, respectively, are to die for.

2. Their first book, Baked: New Frontiers in Baking is not only an essential baking tool full of some of the best recipes I've ever tried, but it's beautiful and fun to look at too.

3. They're both adorable, talented, and have a great sense of humor--and can wax philosophical about the joys of crumb cake and peanut butter-chocolate combos like nobody I've ever met.

4. Oh, and Porkchop approves:

Now, if you're not already halfway in love with them already, buy the new book and you will be. It's the perfect follow-up to their bestselling first book, this time featuring classics from all around America. Featuring gorgeous pictures and plenty of baked good lore, this one is full of treasures that you'll be delighted to discover.

Here's my first discovery from the book, the cover recipe for Salt-N-Pepper Sandwich cookies. I first heard about these babies on Good Food, and have been intrigued ever since. Happily, they were worth the wait: though mine were more free-form in terms of the final look, I made mine with fancy Cherry Almond Pistachio sea salt and brought them to the Jill Labieniec artist reception at my store, and they disappeared in record time.

Salt-N-Pepper Sandwich Cookies

Adapted from Baked Explorations

Ingredients for the cookies

• 3 1/2 cups flour
• 3/4 teaspoon salt
• 1/4 teaspoon fleur de sel or fancy sea salt (I used Secret Stash Sea Salt)
• 2 teaspoons white pepper
• 1/4 cups (3 sticks) unsalted butter, cut into 1-inch cubes, cool but not cold
• 1 1/4 cups granulated sugar
• 1 3/4 cups confectioners' sugar
• 3 large egg yolks
• 1 tablespoon pure vanilla extract
• 3 ounces good quality dark chocolate, melted

Ingredients for filling

• 5 ounces vegetable shortening, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, cut into small chunks, at room temperature
• 3 1/4 cups confectioners' sugar, sifted
• 1 tablespoon pure vanilla extract
• 1 teaspoon light rum (I didn't use this and it came out fine)

Procedure

1. In a large bowl, sift together flour, salt, fleur de sel, pepper, and cocoa powder. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars together until light and fluffy, about 3 minutes. Scrape down the bowl, and add the egg yolks, one at a time, beating until each is incorporated. Add the vanilla and melted chocolate and beat until uniform in color. Scrape down the sides and bottom of the bowl and beat again shortly, until incorporated.
3. Add half of the dry ingredients and beat for 15 seconds. Again, scrape down the bowl and give it a quick second mix to incorporated.
4. Loosely shape the dough into two balls, wrap tightly in plastic wrap, and refrigerate for at least 3 hours (note: I did make some right away, and while the texture wasn't as good they tasted fine).
5. Preheat the oven to 350 F. Line two baking sheets with parchment paper.
6. Unwrap one ball of dough and divide into two equal portions. Place the first portion on a lightly flour-dusted surface and return the other half to the fridge.
7. Use your hands to knead the dough until pliable. The original recipe calls for rolling it into a disc (to use cookie cutters) but I actually rolled it into a log to slice and bake my cookies. If you want to do it their way, use a 2-inch round cookie cutter to create the tops and bottoms, and transfer to your waiting baking sheet, leaving about 1 inch of space around each cookie. If you want to go my route, roll the dough into a log and slice 1/2 inch thick slices, using your hands to make them pleasingly round if the dough gets too soft, and place on the baking sheet.
8. Sprinkle the tops of the cookies with a little extra fancy salt, and then bake them for 10-12 minutes, rotating the sheets halfway through the baking time. The tops of the cookies will look dry and may have small cracks on top--don't worry, it's ok. Place the baking sheets on wire racks to cool for 5 minutes, and then use a spatula to transfer the cookies to racks to cool completely.
9. While they cool, make up your filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and butter until lump-free and smooth. Add the sugar in three parts, mixing each part until just combined. Add the salt, vanilla, and rum and beat again for 10 seconds. The filling should be thick, but spreadable (like Oreo filling). If it is too thick, add a drop or two of water as needed. If the mixture is too thin, add a little extra confectioners' sugar.
10. Assemble the cookies. Use a pastry bag or small spoon (I used a small knife) to spread a dab of filling onto the flat (bottom) side of a cookie. Place another cookie, flat side down, on top. Press down slightly so that the filling spreads to the edges of the cookie. Repeat with the remaining cookies. Let them sit for about 15 minutes before serving. Store the cookies at room temperature in an airtight container for up to three days.

A Sweet Peek at 1000 Ideas for Decorating Cupcakes, Cookies and Cakes by Quarry Press

So.

The recently released book, 1,000 Ideas for Decorating Cupcakes, Cookies & Cakes, delivers exactly what it promises: one thousand ideas for decorating cupcakes, cookies, and cakes.

But should you buy it?

I recently received it as a review sample from the friendly folks at Quarry Press, and I must say I was impressed. Usually I feel as if sweets-themed books fall into two camps: ones that I like for the pictures, and ones that I like for the recipes. But this one, as it turns out, was solely dedicated to the former--it is sort of like a confectionery "look book", comprised of inspiring photos of decorating ideas for baked goods.

I found it to be an inspiring resource to turn to when baking old recipes and looking for a new decorating spin--a fun book to flip through for ideas, and one that I'd suggest for other baker friends too.

So there you go: my two cents. A good gift idea for your baker friend, or baker self!

Buy it online here.

Ask CakeSpy: Transporting Cheesecake on an Airplane?

Dear CakeSpy,

I have a cheesecake question for you! I am traveling across the country and hoping to bring a mini cheesecake with me on the plane for my boyfriend's birthday. Any advice on traveling on a plane with cheesecake? I'm worried about spoilage as well as it being crushed... I could sit with it on my lap the whole ride I suppose. Any tips would be appreciated!

-Cheesecake Traveler

- - - - - - - - - - - - - -

Dear Traveler,

First off, one important aspect to consider is that you may be your own worst enemy in this situation. I mean, depending on the flight time, the cheesecake might get mighty tempting.

But trusting that you have a very strong will, let's talk turkey. Or...you know, cheesecake. I can't say that this is the best method, but based on consulting some trusted friends and looking deep into my own cake-loving soul, here is what I would do if I were in your shoes. 

1. First of all, you have to let your cheesecake cool completely after baking it. I do this at room temperature. And since you'll be transporting it, I am going to suggest putting it on a cardboard round (you know, the kind it would be on if you bought it at a supermarket or bakery). I would also suggest cutting out a circle of parchment paper and putting it on top of the cheesecake, and along the perimeter of it. This is because in the next step, you'll put it in plastic wrap, and the parchment will keep the wrap from sticking if it thaws too much.
2. Like I said, plastic wrap. You need to wrap it very tightly in plastic wrap. 
3. Next, you're going to freeze it. Like, deep freeze. Overnight. 
4. On the day of travel, wait til as close to departure as you can to take it out of the freezer. Now, you're going to add a layer of foil, wrapped all the way around the whole (plastic-wrapped) thing. And you're going to put it in a box. Seriously. Find a box that fits it snugly. Or cut a box so that it fits.
5. Put it in your carry-on, not on a checked bag. Don't you dare. 
6. Keep it under your seat if possible, to prevent unwanted jostling in the overhead bin. Actually this is preferable to keeping it on your warm little lap too, because you want to prevent it from getting too warm.
7. Travel safe and godspeed to that dear, dear cheesecake.

Love, CakeSpy

Bright Lights, Big City Cupcakes

It's totally awesome when friends go on a trip and send you a postcard. 

But it's a zillion times awesomer when they bring you back cupcakes.

I'm talking, of course, about some of my favorite people in the world, Denise and Nick, who recently went to Vancouver and brought back cupcakes for myself and Mr. Spy.

The cupcakes were from Big City Cupcakes, a business which appears to be taking over Canada, and they were delectable.

Here's a review of the specimens sampled:

First, the Strawberry Cheesecake. Comprised of a strawberry cupcake with a big ol' gob of cheesecake filling baked inside (do you hear that, Bake It In a Cake?), and topped with strawberry cream cheese frosting. Now, after that description I probably don't even need to tell you it was delicious, but I still will. It weighed roughly as much as a brick, but in like, the best way possible. Rich, creamy, and delectable.

Second, the "Red Carpet"...their version of Red Velvet--described as being "vanilla cake with a hint of chocolate", the cake was very dense and rich--if not very cocoa-y--and it was topped off with basically an ice cream scoop's worth of cream cheese frosting. YES!

Check them out (and find a location!) at bigcitycupcakes.com.

Sweet Profiles: Wendy Sykes of Four and Twenty Blackbirds

If you're a professional CakeSpy, basically when it comes to anything sweet, you always want the backstory. So when Wendy Sykes (AKA Four and 20 Blackbirds) entered her prize-winning Rhueberry Pie in the Cake Vs. Pie faceoff, basically I had to know more. Turns out, she's not only a tremendous baker, but has recently launched a business where she will teach you how to make delicious pies, too!

Here's a bit more of the story, directly from the source!

I've always been an big baker, but my entire professional life was spent as a journalist/public radio producer. (most recently at Marketplace, but Seattleites might remember my first show, Rewind.)

Recently, I was between jobs (like sooooooo many) and I was baking and entertaining and cooking a lot.  Friends kept asking me questions about the things I made, how to do this and that - but they seemed especially befuddled by and intimidated by pie crust.

I gave a few classes for fun, to a group of friends and it just spread from there!

I really like it - it's a great fit for my personality (as it turns out, teaching is not so different from producing) and I love seeing how proud people are when they make their own little pie!

I teach the classes out of my home in Ravenna and keep them small (8-10) so everyone gets hands-on instruction. I really think that's key - you have to feel and touch the pastry dough to know how it's supposed to be. So many people in class say, "Ohhhh - that's how it should feel!"

The setting also makes for a really fun, relaxed event - it's more like having your friend teach you something, rather than learning from an "instructor."  Since I'm not a trained professional (I joke that I went to The Culinary Institute of My Mom) people seemed more apt to ask questions, joke around, be silly.

The most important thing that I want people to leave class with is confidence. I want them to know that they can do this at home. Confidence is key - because pie crust is just like dogs and horses - it can smell fear.

I have some class descriptions on my blog as well on my site; I do the pie classes, (also one for parents and kids) and then cookie classes as well. I've been making this certain sugar cookie forever and decorating them. I teach people all the little tricks to ice the cookies as well.  The cookies are so good - which is important to me, cuz sometimes those really adorable decorated sweets taste just ungodly - they're made more for looks than taste.

Want yet more? You are urged to visit fourand20blackbirds.com.