Urban Comfort

Monkey Cake

My husband requested a very Southern cake for his birthday, the Hummingbird Cake. I've eaten it numerous times over the years, but it's not in my baking repertoire, so it was time to take the plunge.

I made the cake layers from a traditional recipe and sensed right away that it would be drier and denser than what I wanted, which I confirmed after it cooled. It's possible that I baked it a couple of minutes longer than I should have, so I'll not fault the recipe. But it gave me an opportunity to make the version from The Sweeter Side of Amy's Bread, which she calls Monkey Cake, having "monkeyed around" with the ingredient proportions of the traditional Hummingbird Cake.

I'm happy to say that it was a great cake. It had the rich density and moistness that I expect from the original, but in two layers instead of three. (I suspect that the Hummingbird usually has three layers because it needs the extra frosting to make the cake moister).  At any rate, enough already.  This recipe's a keeper.

 

Monkey Cake
Adapted from The Sweeter Side of Amy's Bread

2 3/4 cups (390 grams) unbleached, all-purpose flour
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 3/4 cups (350 grams) granulated sugar
1 1/4 cups (268 grams) canola oil
3 large eggs (150 grams - out of the shell)
1 1/2 teaspoons pure vanilla extract
2 cups (436 grams) ripe, mashed bananas (with small chunks remaining)
8 ounce can crushed pineapple, with juice (not syrup)
1 cup coarsely chopped pecans

Cream Cheese Frosting
1/2 cup finely chopped pecans for the top (optional)

 

1. Preheat the oven to 350 degrees F. Grease two 9-inch cake pans. Line the bottoms with rounds of baking parchment, grease, then dust lightly with flour. Shake out excess.

2. In the bowl of an electric mixer with a paddle attachment, combine the flour, salt, baking soda, and cinnamon and stir briefly on low speed, to distribute the ingredients. In a separate bowl, whisk together the sugar, oil, eggs, and vanilla until they are well combined. Add the liquid ingredients to the dry ingredients and mix on medium-low speed, just until all the flour has been moistened (less than 20 seconds).

3. Add the bananas and pineapple and stir briefly on low speed to distribute them evenly, about 20 seconds. Then add pecans and mix on low speed, just until combined, scraping the sides and bottom of bowl as needed. Don't overmix the batter or the cake will be tough.

4. Divide the batter equally between the two prepared cake pans (pans should be about half-full). Place the pans on the center rack of the preheated oven and bake for 35 to 38 minutes, or until the cake is almost ready to pull away from the sides of the pan and a toothpick inserted into the center comes out with a few moist crumbs.

5. Cool the pans on a rack for 10 minutes, then invert them onto a wire rack that's been sprayed with cooking spray and lift off the pans. Cool them completely on the rack. Remove the parchment liner.

6. Frost with cream cheese frosting; then sprinkle the top with 1/2 cup finely chopped pecans. Store in an airtight container in the refrigerator, but allow it to sit at room temperature for about an hour before serving.

 

***NOTE: I weighed my ingredients when making this cake and I'm glad I did. I had to add extra egg and take out a little of the flour, both of which would have had an impact on the texture of the cake. I'll say it again - it's actually easier to weigh ingredients than measure and ensures better results. Check this previous post for a scale that's inexpensive and stores easily.

You can also weigh your pans when the batter's in them to ensure your layers are the same size and bake evenly.

One other note: It's not necessary to have a standing mixer for this recipe. You can mix it by hand, if necessary, as the traditional recipe calls for.

 

CREAM CHEESE FROSTING:

1 lb. cream cheese
1/2 cup (1 stick) unsalted butter, room temperature
1 lb. confectioners' sugar, sifted
1 teaspoon pure vanilla extract 

In the bowl of a standing mixer, beat cream cheese and butter until smooth. Add half of the sifted confectioners' sugar and beat until well combined. Add the rest of the sugar and beat until smooth. Add vanilla extract and mix until combined.

DIY Magnet Sets

I'll be back tomorrow. In the meantime, you can find me on Momster today with these easy DIY Magnet Sets.

 

New Year

New year, new deadlines.  I'll be back shortly...

Not Your Usual Nogs

Last week we had Tales of the Toddy here in New Orleans, a smaller counterpart to the much-anticipated Tales of the Cocktail that occurs in the summer.

The challenge this year was to create a nog using bourbon instead of the usual spirits. The winning cocktail, a tiki-inspired nog, was created by a friend of ours, and he graciously gave me the recipe to share. I also thought the two nogs that tied for second place sounded good (though I've not tried them), so I've included them as well.

Have a Merry Christmas and a Happy Hanukkah!

 

BLUE HAWAIIAN NOG
by Chris Hannah, French 75 at Arnaud's Restaurant 
(makes 12 servings) 

12 large eggs
1 cup half-and-half
1 cup sugar
12 ounces bourbon (Buffalo Trace was used)
1 1/4 cups pineapple-banana cream (see below)
17 drops blue food coloring (I used 12 of McCormick Neon Blue to get the color shown in the photo)
3 Tablespoons freshly ground nutmeg

In a blender, combine the eggs, half-and-half, sugar, bourbon, pineapple-banana cream, food coloring, and 4 1/2 teaspoons freshly grated nutmeg. Blend well.

Before serving, add the mixture (in batches) to a cocktail shaker filled with ice. Shake and strain over two ice-filled old-fashioned glasses. Garnish with pineapple slices and the rest of the ground nutmeg. (Chris prefers that you add a plastic palm tree as well.)

Pineapple-Banana Cream:

1 medium pineapple
1 1/2 large bananas
1 1/2 cups half-and-half

Puree together in a food processor or blender.

 

Pumpkin Trace
by Ian Julian, Vitascope Bar in the Hyatt Regency

1 1/2 ounce Buffalo Trace Bourbon
3/4 ounce Pumpkin Spice Syrup (available in some liquor and coffee shops, also online)
1/4 ounce DiSaronno Amaretto
2 1/2 ounces good quality eggnog 

Build all ingredients into an ice-filled shaker. Shake, and strain into a glass with no ice and top with roasted pumpkin seed as a garnish.

 

Nog I Yam
by Steven Yamada, Victory Bar

1/2 ounce Benchmark Bourbon
3 ounces Sweet Potato Eggnog
1 ounces Spiced Marshmallow Fluff

Sweet Potato Puree: Peel a sweet potato and slice into medium thick pieces.  Place on baking sheet and cover with 2 tablespoons of salt and 1 cup of Dark Brown Sugar.  Gently toss and then bake at 350 F for about 15-20 minutes or until potatoes are soft.  Add all chunks of sweet potato and any juice into a food processor and thoroughly puree.

Sweet Potato Eggnog: Combine 3 whole eggs plus 1 egg yolk in medium saucepan and beat thoroughly with whisk.  Set burner to lowest setting and, while stirring, add 2 cups whole milk, 1/2 cup sugar, and 1 cup Sweet Potato Puree.  Continue to stir for about 20 minutes or until mixture reaches 160 F.  Bottle and refrigerate overnight.

Spiced Marshmallow Fluff: Beat 3 egg whites, 1 cup light corn syrup, and 1/2 teaspoon salt for about 10 minutes or until thick.  Turn mixer speed to low and slowly add 2 cups confectioner's sugar.  Then add 1 tablespoon of Cardamom/Ginger Simple Syrup.

Nog I Yam: Combine Sweet Potato Eggnog and Bourbon.  Top with Marshmallow Fluff.  Lightly scorch fluff with a small torch.

Serve straight up.

Let It Snow

It definitely won't be a white Christmas for me. If I'm lucky, we'll get down to the upper 40s by Christmas Day. But I find myself dreaming of snowflakes, which for me means I'm ready for a moment of calm. 

So in the midst of hustle and bustle, I bring you a few snow-oriented projects. Projects that are detail-heavy, low-tech, rhythmic and soothing in their process, beautiful in their outcome. Should you find yourself needing a moment of quiet, you can remove yourself from the fray and just let it snow.

 

The instructions for these are in Dutch, but it's easy enough to translate. The post includes templates for all of the designs shown (via Hoppin' Up).

 

I was immediately smitten when I saw this origami snowflake the first time. Watch the video by Dennis Walker to learn how to recreate it step-by-step (via Handmade)

 

 

String snowflakes require a little patience, but their daintiness makes them worth it. I'd love to have cascades of these in my window. (via Free Craft Unlimited)

 

For those who can crochet, these beautiful snowflakes are an heirloom worthy craft. See the post for a garland idea as well. (via Martha Stewart Living)

 

 

A grown-up version of painting rocks, easy to accomplish with a fine-tipped metallic paint pen (via Inspiration for Home).

 

 

Finally, for those who are happiest in the kitchen, you can make Royal Icing snowflakes that can later be used to embellish layer cakes and cupcakes - beautiful for a New Years Eve celebration (via Martha Stewart Living)

Evergreen Imprinted Clay Dishes

Ever since I made my first batch of decorative dishes this past spring, I've been itching to get the clay out again. Inspired by the greenery of the season, I found a good reason to do so. 

I used the same basic techniques that I used the first time, though I tried a new trick that specifically helped with evergreen branches, as they're bushier than regular leaves. When I rolled out the clay and placed the evergreen branch on top, I put a piece of clear acrylic sheeting over the branch and rolled on top of that. It helped flatten out the branch, giving me a more detailed impression and keeping the branch from shifting while I rolled over it. But it doesn't have to be a piece of acrylic - something like a placemat would likely work just as well. 

I also tried a different glazing technique this time. I wanted to keep my dishes in shades of white, but I wanted to define the evergreen images. I mixed a small amount of putty and gray paint with a larger amount of glazing medium and brushed it over the dish with a small foam brush, allowing it to collect in the indentations. Then I immediately wiped the glaze off with a wet paper towel, removing all of it from the smooth surfaces of the clay. When it dried, the evergreen impression was colored and the rest of the dish stayed natural. At that point, you can either sponge on a light layer of white or ivory acrylic paint (using a damp natural sponge) over the entire dish, softening the image a bit, or just finish the entire piece with a satin varnish or gloss medium. 

These would be great for last-minute Christmas gifts, though you'll need to use oven bake clay instead of air-dry since we really are at the last minute. And while you're at it, you can make evergreen ornament gift tags. My tutorial for those is at Momster.

 

Resources:  (All materials were found at Michaels)

DAS air-dry clay; Sculpey clay mat and acrylic roller; Martha Stewart Crafts paint (Putty and Gray Wolf); Folk Art acrylic paint in Warm White; Martha Stewart Crafts Glaze medium; Martha Stewart Crafts High Gloss medium or Ceramcoat Satin Varnish 

Old Fashioned Sugar Cookies

Before my son was born, I used to make fancy oversized sugar cookies that I piped and flooded and flocked. It was fun and labor-intensive and gratifying, not to mention delicious. But I'm more realistic now and I simply don't have the time or inclination to do that anymore.

My son, however, is a full-fledged cookie addict and there's nothing he loves more than rolling out the dough, cutting the shapes, and decorating with sprinkles. In fact, the kind of decorating I remember my grandmother doing over the holidays. We went back to that this year, and unlike their more elaborate counterparts, we were able to make dozens in an evening. We gifted them to classmates and friends, and filled our cookie jar as well.

Sugar Cookies:

1 1/2 cups unsalted butter, softened slightly
2 cups granulated white sugar
4 large eggs
1 1/2 teaspoons pure vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt

1. In a standing mixer, cream the butter and sugar together until light and fluffy. Beat in the eggs and vanilla extract.

2. Combine the flour, baking powder, and salt in a bowl; gradually add to the batter, mixing on low speed.

3. Wrap dough and chill, at least one hour.

4. Preheat oven to 400 degrees Farenheit. Roll the dough out on a well-floured board (1/4-inch for crispier cookies, 1/2-inch for shortbread like cookies); cut out shapes with cookie cutters, and transfer to an ungreased cookie sheet. Place the cookie sheet in the refrigerator for about 10 minutes before baking.

5. Bake for 6 to 9 minutes. Let sit on pans for a minute or two, then transfer to a wire rack to cool completely. 

Frosting:  Mix confectioners' sugar with whole milk and fresh lemon juice, to a consistency that's thin enough to brush onto the tops of the cookies, but won't run off. Using a pastry brush, brush the tops of cookies with the frosting, immediately add sprinkles, then set aside to dry for about 30 minutes before packaging.

 

For a simple packaging idea, visit me on Momster today.

 

Easy Button Rings

You can find me on Momster today, with a tutorial for easy button rings.

Eggnog Custard

I've been craving eggnog, but not in liquid form. Instead, I wanted something like a custard or panna cotta. I settled on panna cotta, figuring it would be less labor-intensive than the eggnog custard I usually make. 

I found this recipe on Cooking San Francisco. It was a quick and easy preparation (I didn't bother with the accompaniments they listed on their site) and ready to eat after four hours of refrigeration.

However, I have to take issue with it being defined as a panna cotta. In fact, the creamy texture of it feels much closer to a custard (I suspect it's the addition of the Greek yogurt). But while I quibble with the definition, I was very happy with the outcome.  I love custard. I'm just too lazy to cook it on occasion. This recipe is the bridge between my desire and my laziness.

 

Eggnog Custard (or Panna Cotta)

2 teaspoons gelatin powder 
2 tablespoons cold water
2 1/2 cups good quality eggnog
2 tablespoons sugar
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon pure vanilla extract
1 tablespoon cognac, brandy or bourbon (optional)
1 cup thick Greek yogurt, plain

1. In a small bowl, sprinkle gelatin over water and let sit for 5 minutes. Meanwhile, warm the eggnog and sugar together in a saucepan over medium-low heat. When the sugar has dissolved and the eggnog is hot but not bubbling, remove the saucepan from the heat and add the nutmeg, vanilla and liquor, if using.

2. Add the dissolving gelatin while the eggnog mixture is still warm and whisk together to ensure that gelatin has completely dissolved.

3. Set the eggnog aside until it has cooled to lukewarm (you can transfer the mixture to a heat-proof 8 cup liquid measure, which helps the liquid cool down faster and makes it easier to pour into serving cups).

4. Add the yogurt to cooled eggnog mixture and whisk to blend completely. Pour liquid into 6 ounce martini or wine glasses, ramekins, tea cups or other decorative dessert cup.

5. Allow it to set in the refrigerator for 4 hours or until firm. 

Prep Time: 15 minutes
Refrigerator Time: 4 hours

Serves 6

 

**See the original recipe here.

 

Festive Fonts

You can find me over at Momster today, with downloads for free fonts.

Velocity Art and Design

I both love and loathe shopping. Love the hunt and the thrill of discovery, hate the crowds and other petty annoyances. So other than haunting a few local boutiques, I'm all about the online shopping experience.

One of my favorite online shopping sites is Velocity Art and Design. If you haven't visited, you're in for a real treat! There's a huge selection of beautifully designed merchandise and if you're obsessed with the Roost product line, like I am, it's practically one-stop shopping on their site. Just in time for Christmas...or perhaps a little post-holiday shopping therapy.

 

Corner Store Collection 

 

Alabaster Frames

Pasteur Vases and Frameless Mirrors (shown in background)

 

Teak Display Domes

Winter Nature Display

I sat down to craft this weekend, thinking I'd make a few ornaments for my tree. Instead, I took a left turn somewhere and ended up making this tabletop display (I love when that happens!).

Perfect timing, too. I've been obsessed with these glass bubble balls from CB2, but I hadn't quite settled on how or where to use them. Stark and modern isn't the right note for my house (though I'm crazy about the ways I've seen them used), but I definitely wanted them somewhere. For me, mixing glass with elements of nature is exactly right for my personal style and my home. (One note - I did cheat a bit. CB2 only carries two sizes, so I bought some 2-inch size balls from another source. See my resources.)

To find out how I made the elements for my display and to see other ideas for arranging, see my post at Momster today. 

Now, about those ornaments...

 

Resources:  You can get my stand at Mothology or a less expensive, but similar, style stand at Save-On-Crafts. 4 and 6-inch bubble balls from CB2, 2-inch bubble balls from Candlelight Solutions.

Easy Etched Glasses

One of my more popular posts has been my tutorial for lacy etched glasses. But I recognize how expensive that craft can get if you're having to purchase the different punches and vinyl, along with the Armour Etch. It's also subject to occasional leakage, making it suitable only for glasses that you're willing to part with if they don't turn out perfectly.

But I tried a different method recently and was very happy with it. You can check out my how-to on Momster today. 

Evergreen Painted Trays

Today is the debut of my craft column for the blog Momster. I thought I'd kick it off with a Christmas decor project inspired by these cards. It's a very simple craft and perfect for updating old castoffs, such as the trays you see here, picked up for pennies at local thrift stores. But don't limit yourself to my examples. I suspect there are lots of applications for this idea and I'd love to see what you come up with. 

To get started, head over to Momster and get the how-to.

Gift Wrap Ideas

It's not too early to start thinking about gift wrapping, so I thought I'd share the short piece I did for Better Homes and Gardens in their December issue. Starting with a base of plain paper or plain shipping tags, you can embellish with all manner of objects, both the everyday and the crafty. The best part is that the toppers and tags can be repurposed once the holiday season is over, making it a smarter and less expensive way to wrap.

 

(Click on photos to see a full size image)

 

O Christmas Tree, O Christmas Tree...

Let the Christmas season begin! I've been zooming through so many holidays recently...Halloween, Valentine's Day, back to Halloween again, on to Easter...but I've worked really hard over the last month and finally, I'm all caught up. I can't remember the last time I could say that, but it means that I'm all about Christmas now. I feel like a kid in a candy store. So many possibilities, so many things to make. If only I didn't need sleep!

Today I'll get my Christmas tree. For me, there's no substitute for the real thing, but I love the clever alternatives I've found around the Web. No matter your real estate or your resources, there's always a tree to be had. 

Here's to creativity!

 

Perfection {via Live a Lot}

The coat rack tree {via With My Life}

 The illustrated tree {via Style Me Pretty}

The ladder tree {via Jenny Blackbird on Pinterest}

 

 

The light string tree {via Shelterness}

 

 

The bookshelf tree {via vi.sualize.us}

 

 

The Post-It tree {via Decorology}

  

 

The twig tree {via The Style Files}

 

 

The painted tree {via Shelterness}

Christmas tree collage from {All the Luck in the World}

 

Window screen tree from {Into Vintage}

 

Gift box tree from {bhg.com}

Great Find: Besotted Brand

I have a large collection of rubber stamps that I've amassed over the years and none are more useful to me than the ones with sentiments. They're perfect for the quick gift tag or stamped ribbon, the handmade card, the final touch on an envelope. But I've never found truly sophisticated stamps until I found the stamps in the Besotted Brand shop.

Those who make the blog rounds will recognize the name from the Besotted Brand blog, the brainchild of the lovely and witty Miss B. I've followed along on her adventures in jobs that didn't quite fit and dreams too large to be contained in the ordinary realm. So it was with great delight that I perused the offerings from her latest venture. 

At the Besotted Brand shop you'll find beautiful stamps, stationery sets and labels, and stamped gift bags. But you'll also find the promise of more good things to come. I, for one, am looking forward to all of it!

Snickerdoodles

Snickerdoodles are one of those simple, homey cookies I like to make in the fall. Their flavor is delicate and subtle, but the texture makes them distinctive. Crispy at the edges, getting chewier as you work your way in. It's the cookie for those who can't make up their mind whether they're a crispy cookie person or a chewy one. Like myself.

 

Snickerdoodles
(adapted from The All-American Cookie Book by Nancy Baggett)

2 2/3 cup all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground nutmeg
1 cup (2 sticks) unsalted butter, slightly softened
1 3/4 cups granulated sugar
1 1/2 tablespoons light corn syrup
2 large eggs
2 1/2 teaspoons vanilla extract

1/2 cup sugar, combined with 1 Tablespoon ground cinnamon, for topping

Preheat the oven to 375 degrees F, with the baking rack set in the upper third of the oven. Line a baking sheet with parchment or a Silpat liner.

In a large bowl, thoroughly stir together the flour, cream of tartar, baking soda, salt, and nutmeg; set aside. In another large bowl, with an electric mixer on medium speed, beat together the butter, sugar, and corn syrup until well blended and fluffy, about 2 minutes. Add the eggs and vanilla and beat until well blended and smooth. Beat in half of the flour mixture until evenly incorporated. Stir in the remaining flour mixture until evenly incorporated. Let the dough stand for 5 to 10 minutes, or until firmed up slightly. Put the cinnamon-sugar in a shallow bowl.

Roll portions of the dough into generous 1 1/2-inch balls with lightly greased hands (dough will be soft). Roll each ball in the cinnamon-sugar. Place on the baking sheet, spacing about 3 inches apart. Using your hand, slightly pat down the tops of the balls.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until just light golden brown at the edges. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until the cookies firm up slightly, 1 to 2 minutes. Using a spatula, transfer the cookies to wire racks. Let stand until completely cooled. Let the baking sheets cool between batches to keep the cookies from spreading too much.

Store in an airtight container for up to 10 days or freeze for up to 2 months. 

 

Moroccan-Inspired Hurricane Lanterns

I'm back. I hadn't planned on such an extensive blog departure but I've been dealing with cat scratch fever for the last month, which for me involved a month of fever and the kind of exhaustion I haven't felt since my son was a newborn. It's good to start feeling human again, though I've got a lot of catching up to do, so posting may continue to be spotty for a little while.

At any rate, I thought I'd jump back in with a project I did for my column in the November issue of Family Circle. I've been inspired by aluminum sheeting for a long time, but this was the first time I'd worked with it. The most specialized tool I needed was tin snips and they were a dream to work with (and not more expensive than a regular pair of scissors). Cutting metal isn't nearly as difficult as it would seem.

Another recent discovery is black primer, which I like to use as paint. I love the matte finish and it eliminates a step since I'm priming and painting at the same time. Of course you can put your own twist on these and paint them any color you like. Just prime first, then topcoat with the color of your choice.

Aluminum sheeting, for the most part, is sold in large sheets and you'll be able to make several hurricanes from one sheet. However, if you like the eclectic look of varied patterns this is a good project to share with a friend or craft group so everyone gets a mix. The only note I want to make - the magazine took a little creative license with photography. Use these hurricanes with votive candles housed in glass or with the candle on a small plate. 

For directions on how to make your own hurricanes, visit Family Circle's site here.

Find aluminum sheets here.

 

Photograph by James Worrell

Moody Texture Photos

I like to take photos of textures to have on hand for projects and I've gathered a collection that feels appropriate to the season. Just click on the photos for a full size version. Enjoy!

 

Texture 1:

 

Texture 2:

 

Texture 3:

 

Texture 4:

 

Texture 5:

 

Texture 6:

 

Texture 7:

Texture 8:

Texture 9: