[caption id="attachment_726" align="alignleft" width="300" caption="My husband made breakfast"][/caption]
I've just realized that this is my 100th post...and since I've missed my blog's anniversary this year and possibly last, we're going to celebrate! I made an apple cake for the occasion.
This year, I'm on a quest to perfect those recipes that I feel every baker must have in her arsenal. Number one was brownies, which I finally nailed thanks to Alice Medrich (I highly recommend her book Bittersweet, which also contains the recipe). The secret to that one was cocoa powder rather than pounds and pounds of chocolate, which unfortunately seem to dry out the brownies and make them more cakelike than fudgy. We (my husband) adore fudgy brownies, so I can finally make one that he's not ashamed of.
Next was a good biscuit...found! My new (borrowed) biscuit recipe is flaky, fluffy, and not loaded with pounds of butter or tainted by sour cream. It's a straight-up buttermilk biscuit–with a substantial amount of guilt-reducing whole wheat flour.
So, number three is back to the above apple cake. I love my mom's cake, but after it sits for a day or so, it tends to get really dry. My new strategy for making cakes moister is to replace some of the butter with a neutral oil, like canola or grape seed. I subbed oil for all of the butter this time and incorporated pear juice and black Ceylon tea. Instead of chunking up the apples, I quartered them and sliced thinly along their length and layered them in the batter as done by smitten kitchen. Oh, and I thought it needed a walnut streusel topping. The real test is how much I like it tomorrow after it languishes overnight...but I'm hoping that I found my knight in white satin and walnuts.