re.CAP: EASTER

RER 3.27.16

Timing is everything. Or nothing.

RER 3.27.16

Easter came early this year— almost like an afterthought before the actual thought. It crept up on us, shocking like the mystery that it celebrates. Acting much like the weather: temperamental, moody, unpredictable, and early. It’s been an up and down of temperature—unseasonably warm one day and typically cold the next.  Lions and lambs fighting and ending in an oddly unbalanced stalemate.  Hot and cold like the most passionate affair or weary teacher. But Easter came and went, as did March—quickly, quietly, and early (by early, I mean, time is moving forward faster than I could have imagined or even hoped in darker times). And now it’s gone.

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

Easter ushers a breath of fresh air after stale Lent, dark with deprivation and reflection, and quarter three, full and dense with symbolism and five-paragraph essays. The death and darkness of Lent and winter months culminate in Resurrection and the rebirth of spring. Easter is a moment of new beginnings and celebratory feasts.

And feast we did.

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

JAR 3.27.16

Timing is everything.

RER

3.27.16

RER 3.27.16

MangiaMore: mini RED VELVET cheesecakes

RER 2.13.16

Valentine’s Day already feels like a thing of the past; buried deep in nostalgia, underneath lesson prep, parent teacher student conferences, and Poe. But it was a sweet thing. A stuffed puppy hidden in my bag and a box of chocolates to be nibbled. A night of homemade pizza and recorded television and peppermint patties. A moment that came and went far too quickly and was hardly relished due to long hours and sad losses.

RER 2.13.16

RER 2.13.16

RER 2.13.16

As in the past, I made an edible gift for my beau. This time, I went for mini red velvet cheesecakes inspired by Sally’s Baking Addiction. These little confections looked fun and they are a blend of things that my love loves most.

Anything red velvet has instant appeal. And red is a Valentine’s Day given. Cheesecake is divisive: sweet and tangy, smooth, creamy, voluptuous, sensual. So these smaller versions of a classic favorite definitely fit the bill.

RER 2.13.16

RER 2.13.16

While piling the enchanting red cookie dough into the bottom of the lined tin, I was elated, stunned by the perfect color and taste of the amalgamation. With the cookie bases in the oven and the sweet smells of chocolate, sugar, and butter, pervading the kitchen, I whipped up the cheesecake topping adding that requisite dollop of thick Greek yogurt. Hardly cooked dough served as the foundation for a fat scoop of almost white cheesecake, which made a plopping noise on the pliable surface. Plop, swoop, spread… they were in the oven, complete and beautiful.

RER 2.13.16

RER 2.13.16

RER 2.13.16

And then, the trouble began. The cheesecake part took longer than expected to firm from a spreadable mixture to a bouncy texture. With each additional moment in the oven, the chocolate aroma intensified and deepened to discomfort. Those pretty red cookie crusts deepened to dark dense scarlet. They were overdone and crunchy, making the proportions of cookie to cheesecake overwhelming and out of touch.

RER 2.13.16

RER 2.13.16

RER 2.13.16

The mini cheesecakes tasted ok, but they were not what I was dreaming about. They were not the gift I wanted to give. My too-done treats involved too much crunch and not enough creaminess. There was, however, the pleasant play of sweet and tangy, chocolate and butter. All was not lost. Every experience is a learning experience. There’s always next year.

Hope you all had a happy Valentine’s Day, too!

RER

2.13.16

RER 2.13.16

MangiaMore: GINGERBREAD layer cake

RER 12.25.15

Christmas Eve ended up being a flurry of baking— a follow-up to an earlier Christmas cookie bake-a-thon. Cookies are never enough, even that double batch of sugar cookies and those oh-too-delicious walnut bites. There were tins of cookies, but it didn’t feel like enough. Santa would be pleased, but we were having company. So I made cakes…

RER 12.24.15

RER 12.24.15

RER 12.25.15

Not just one layer cake, but two. To take the pressure off, I made a cake I have made what feels like a million times and has been requested on twice as many occasions.  My chocolate cake is a crowd-pleaser and just chocolate enough to be sexy.

RER 12.24.15

RER 12.24.15

RER 12.24.15

But what is a holiday without trying something new and season-sensitive? Chocolate is good all year round, but gingerbread, gingerbread is a funny festive thing. Gingerbread only feels appropriate from the fall of October to the rise of January. Martha helped me out with the dense gingerbread layers for the tall cake, while Smitten Kitchen inspired the creamy whipped filling.

RER 12.24.15

RER 12.24.15

My gingerbread cake amalgamation stood super tall and bare on the sides—naked cakes are a thing. Each layer was substantial and dense, spicy, but not too intense. A fresh whipped cream, laced with thick mascarpone cheese, cooled the warm brown layers. The cream filling was wet and airy, but not too sweet. The dichotomy left the cake lovely and light, just enough to tickle, but not enough to overwhelm.

Apparently, ‘tis the season for baking.  

RER

12.25.15