Fig, Almond, and Peach Breakfast Cake

  

Growing up, there was one snack food in particular that simply didn't appeal to me: Fig Newtons.  As a kid, I didn't like the texture of dried fruit and I couldn't understand how something as mildly sweet as a Fig Newton could be called a "cookie."  That just seemed like false advertising to me.  I can't have been the only one, right?  Fig Newtons just weren't as exciting as chocolate chip cookies, or graham crackers, or even 'Nilla Wafers. 

I still dislike Fig Newtons, but I've come to appreciate figs themselves in their dried form.  And just recently, I've started to enjoy fresh figs, as well.  This was the first year that I remembered fig season early enough to get my hands on some fresh figs.  I was not disappointed.  Fresh figs are both beautiful and delicious.  The exterior is a deep purple, almost black.  And when you cut into them? The fruit is the color of wine, rimmed in creamy ivory and studded with golden-hued seeds.  I really can't think of another fruit that is quite as pretty.  And if the figs are at the peak of ripeness, they will be exquisitely juicy and flavorful.   



Birthday Cake Truffle Recipe (inspired by Momofuku Milk Bar)

I have a confession: Although I have lived in the greater New York area for five years, I haven't been to any of David Chang's ten NYC restaurants.  Not to Noddle Bar, or Ssäm Bar,  or Ko, or Má Pêche or even any of the Milk Bar locations.  For someone who claims to love food, that's a pretty terrible record. 

However, I have had the chance to enjoy a famous B'Day Cake Truffle from Momofuku Milk Bar.  The truffles are small treats no larger than the size of a donut hole.  But one bite was enough to convince me that I shouldn't wait much longer before making a dedicated trip to Milk Bar.     

Until I make that long-awaited trip, I thought I would try whipping up a batch of birthday cake truffles at home.  Luckily, a few other bloggers had already done some research into this very topic.  I found the recipe for the cake and cake crumbs on The Baker Chick, and my process for making the truffles is very similar to the one shared by Bake Like a New Yorker.  I made a few adaptations, such as adding oreo cream and decreasing the amount of cream cheese.  I also substituted rainbow nonpareils for the regular rainbow sprinkles.  It was a minor change that had a pleasant result: when I added the nonpareils, the batter turned a delightful shade of light pink.    

Basic Sugar Cookie Recipe

After making my very first batch of sugar cookies earlier this summer, I've rolled, cut, baked, and decorated about 350 sugar cookies.  Wow- that's a lot of cookies!  I still feel like a rookie when it comes to decorating sugar cookies, but I feel like I could bake them in my sleep. I've learned that, like many things, cookie making is all a matter of practice. 

Ultimate Ice Cream Sandwich

My husband and his younger brother are quite different from each other in many regards. They look different, have divergent interests, and have unique skill sets. As an amusing example, my husband drives a compact car, while my brother-in-law drives a pick-up truck. My husband's car could likely fit in the bed of his brother's pick up truck, with room to spare.  You get the idea.  

 

 As different as they are, they agree on one thing: these brothers love oatmeal chocolate chip cookies. For years, each of them has requested that I bake oatmeal chocolate chip cookies on their respective birthdays.  I've been using the same recipe since eighth grade, and it's a keeper.  My brother-in-law's birthday was last week and this year, I decided to change up the routine.  What if I were to incorporate the cookies into decadent, homemade ice cream sandwiches?  Two chewy cookies would surround vanilla bean ice cream rippled with a bittersweet fudge ribbon. As Ina Garten would say, "how bad can that be?" 

Peach Cupcakes with Raspberry Buttercream

Sometimes, I am so determined to try a new recipe that I ignore the fact that I am missing some of the ingredients or some of the recommended kitchen appliances.  There’s a little voice inside my head that chirps, “Must try this recipe. Now!  Make this now! Right NOW!  Why aren’t you walking towards your kitchen yet?”  I’m a bit stubborn in this regard.  Once I’ve decided to make a recipe, there’s little that can stop me – even if I have to substitute about half of the ingredients.  I know I should go out and buy whatever it is that I’m missing.  But more often than not, I try to make do with what I have on hand.  Sometimes the results are disastrous.  And sometimes – like with these cupcakes – the result is a pretty tasty concoction.