Best Cocoa Brownies (from Alice Medrich!)

A brownie, is a brownie, is a brownie, right? Not so fast. Anyone who's tasted more than a handful of these rich, chocolaty bars knows that not all brownies are created equal.

First of all, there's the eternal fudgy-versus-cakey debate. Then you might be forced to decide between dark or semi-sweet, and finally, if you're really pressed for time, between from-scratch or boxed. Bring up the topic of add-ins (walnuts or pecans? marshmallows? toffee pieces? mint swirl?) and the issue gets even more complicated. But there's one kind of brownie that almost always get a bad rap: the cocoa-based brownie.

In my kitchen, cocoa powder is the ingredient I reach for when I've eaten all my 'real' chocolate but still need that fudgy fix. It's my go-to for last minute potluck desserts, when I don't have time to run to the store for 'better' ingredients. It's my "this-will-have-to-do" substitution when I run out of chocolate mid-recipe. In short, I've always treated cocoa powder like chocolate's plain-Jane sister; the shelf-stable, last-ditch, emergency alternative for actual chocolate.

It's a shameful truth, but I get the feeling I'm not alone in this. There seems to be this unvoiced maxim, in the blog world, that baking with cocoa is somehow less. That if you don't swirl Scharffen Berger into your browned butter brownies, douse your homemade vanilla bean ice cream in molten Callebaut, or bake Valrhona into your Jacques Torres Chocolate Chip Cookies, you're not really baking.

Sadly, the pictures in this post were taken in haste and of brownies that were no longer hot and gooey from the oven. Scroll to the end of the post for a fresher, fudgier version.

Don't get me wrong, I'm not here to disparage high-end chocolates: I'm sure they produce gorgeous results, but their richness comes at too dear a price for this home baker. Instead, I'm here to redress the prevailing prejudice against cocoa-based brownies, to remind you that cocoa can be an intentional choice, not just a failsafe or fallback. It's a simple and delicious lesson to learn. And trust me, your tastebuds - and your wallet - will thank you!

This simple recipe turns out silky, sultry, oh-so-chocolaty brownies every time, and the best part is that you don't even need expensive cocoa - even Hershey's will do nicely. In this recipe cocoa is the star, not just an afterthought, and because there isn't much flour included, these brownies have the richest, fudgy texture. Unbaked, the batter is as glossy and smooth as dark silk. This molten richness remains when the brownies are slightly underbaked - just the way we like them - but you can bake them fully for a thick and satisfyingly chewy treat. They can be whipped up in less than 10 minutes, using ingredients you most likely already have in your pantry - so what are you waiting for?

In case you need further convincing (and you shouldn't!), this recipe has a distinguished pedigree - it has been featured in Bon Appetit and comes from the doyenne of desserts herself, Alice Medrich. Certain versions don't include the browned butter step - but I think it makes these brownies so much richer. Browned butter or no, with such big names in their corner these brownies are guaranteed a total knockout! 

"Traditional British Pudding Recipes" FREE Kindle download

True story (i.e. embarrassing but cute vignette from my English childhood): My family moved to the UK when I was four years old. Since my birthday came up shortly after our arrival, my mother made plans to bake a cake for sharing with my new school friends - that is until I came home and announced that all British school children celebrated their birthdays with pudding. Fortunately, my mother's suspicions were aroused and she did enough prior research to discover that 'pudding' was just a catch-all British term for dessert!

In the end it was a phrase well learnt: anyone who disparages British food clearly hasn't tasted their desserts (or Cadbury's chocolate!), and in the years that followed that early and important lesson, I would become intimately acquainted with British 'puddings.' They may give them funny names - like treacle, flapjacks, and, of course, the infamous spotted dick - but they still make them wonderfully delicious. And now you can, too!

"Traditional British Pudding Recipes" is currently available as a free Kindle download, so if you've always wanted to try Sticky Toffee Pudding (there's that word again!) or just want to celebrate the Olympics with a bit of host-country style, this book is a great find.

I have yet to try any of the recipes, but I should warn you you'll need a scale since they're given in metric measurements - and you may find some of the ingredients unfamiliar (caster sugar, for example, is extra-fine granulated sugar commonly sold in the UK). Also, while the term 'pudding' is used to denote pretty much any kind of dessert in UK parlance, most of the recipes in this book are for actual baked or steamed puddings, so you won't find Victoria Sponge Cake or Shortbread here. That being said, how can you argue FREE?

Update: I just came across Traditional British Biscuit Recipes for free, also (Biscuits = Cookies, and everyone loves cookies)! Apparently there are two other books in this series so I'll keep my eye on them and let you know if they come up for free as well.

Note: This does not constitute a review, nor was a I compensated in any way for this post - I'm just passing along free books!

Biscoff Rocky Road

After several weeks of somewhat lackluster posting - thanks to busy schedules and, more recently, total hard drive failure - I knew I had to bring something special today. I also felt the pressure to step things up because Matt and I are about to go on a cruise, far away from wireless connectivity and kitchens, for the next week.  Oh, and did I mention that today is my little sister's 21st birthday? {Happy Birthday, Sarah!} If ever a day deserved dessert, it's today.

And this dessert, ladies and gentlemen, really is something special.

The sugary lovechild of rich, creamy Biscoff Spread and crunchy, chewy, oh-so-moreish Rocky Road, this candy may quite possibly blow your mind. What blew mine is that it doesn't appear to have been done before. You've got your Blonde Rocky Road, your Peanut Butter Rocky Road, your White Rocky Road and, of course, the lovely chocolatey Original, but as far as I can tell, there's never been a Biscoff version. So, if you've been waiting all your life for Biscoff Rocky Road, the wait is now over.

And just in case you thought these addictive little treats couldn't get any better, I've gone and added cookies. Not just any cookies, mind you - Girl Scout cookies! Their lightly spiced Dulce de Leche cookies are a perfect complement to the flavor of Biscoff Spread, but if you've already eaten all of your Girl Scout cookies (understandable, really) you can substitute other hard, crushed cookies such as shortbread, pecan sandies or, for a meta version, actual Biscoff Cookies!

For a recipe that tastes so decidedly decadent, these bars come together very quickly - and there's no baking involved which makes them a perfect summertime treat. They're perfect for taking to a potluck or picnic - just don't make them too far in advance or you might not have any left!

Biscoff Rocky Road

12 oz white chocolate, chopped
3/4 cup Biscoff Spread
2 Tablespoons butter
1/8 teaspoon salt
1/2 teaspoon vanilla extract
5 oz crushed cookies (about 1 1/2 cups)
2 cups mini marshmallows, divided

Grease a 8x8-inch pan, or line with greased foil.

In a microwave-safe or heatproof bowl, combine white chocolate, Biscoff spread, and butter. Using a microwave or double boiler, heat gently until the chocolate is melted and stir until the mixture is velvety smooth (for the microwave, heat in 45 second intervals on High power, stirring after each interval, until melted).

Once the chocolate mixture is smooth, stir in the vanilla and salt. Allow to cool for a minute or two (this should prevent your marshmallows from melting). While the mixture is still fluid, add the cookies and marshmallows, reserving 1/4 cup of marshmallows. Spoon the mixture into the prepared pan and spread evenly. Lightly press the reserved marshmallows onto the top of the bars. Cool in the refrigerator until set. Cut into small squares with a sharp knife, and try not to eat them all at once!

Dad's Favorite Strawberry Rhubarb Pie

Father's Day is just around the corner, and I love seeing all the Dad-themed crafts that are popping up all over the internet - the tie-shaped cookies, the painted stones that say 'Dad Rocks', the King-of-the-Grill aprons, the creative candy bar cards. My dad would have loved all of those things, but he passed away four years ago and this holiday has always hit close to home ever since.

To honor his memory and keep myself from too much introspection, I always make an effort to mark the day in a way that would have been special to him. Sometimes it's reading a nautical book (Arthur Ransome's stories are a childhood favorite), or watching an Alfred Hitchcock movie, but more often than not, it's baking strawberry rhubarb pie.

Last year, I spent the holiday on the road so I had to be satisfied with store-bought pie (at least it was Amish-made!), but this year, I had the opportunity to make my own. My Dad was a great lover of pie - a fellow sweet-tooth in a house full of savory-lovers - and strawberry rhubarb was his favorite.

We had our own rhubarb when I was growing up in England; a few large plants that sprung up at the back of our garden, amidst some rambling raspberry bushes and a hedge of beautiful-but-deadly foxgloves. I remember distinctly the first time I saw it, the slender, ruby red stalks a stark contrast to the large and spreading green leaves. I thought it was a vegetable (and it is, technically!) so I was amazed when a friend taught us to cook it with sugar and bake it in pies - such sweetness from a sour vegetable seemed nothing short of kitchen alchemy to me! I've been enthralled ever since, and though I love the magic and simplicity of a pure rhubarb pie, the addition of strawberries really does give you something special.

I make my strawberry rhubarb pies with a crumb topping because that's the way my dad liked them, but there is method to my madness - one of the most common problems with strawberry rhubarb pies is that they can become 'sloppy' during baking. Lots of recipes add cornstarch or tapioca to counter this, but I prefer to keep additives to a minimum, so I have a few tricks up my sleeve:

Firstly, the crumb topping helps to absorb some of the excess liquid while also allowing steam to escape easily during baking, unlike a regular pie crust, so there's no need for venting. Secondly, I cook my rhubarb on the stove first, with some of the sugar, to create a rhubarb compote which makes the filling thicker. And thirdly, the trick is to allow your pie to 'rest' before serving. I know there are few foods more comforting than a hot slice of pie with a cool slick of vanilla ice cream, but resting the pie does make a difference - you'll notice that I did not rest my pie before taking these pictures (do as I say, not as I do!) which is why some of them still look a little gooey.

If you really, desperately want to serve your pie hot, you can re-heat the pieces individually after cooling or just serve it fresh from the oven with the knowledge that you probably won't be dishing up picture-perfet wedges. Along the same lines, you'll get even better slice if you refrigerate your pie before serving - if you can wait that long! Of course, absolutely none of this matters if you're just going to eat it straight out of the pie plate with a fork. Or perhaps a teeny tiny spoon. Don't worry, I'm not one to judge.

Disclaimer: I have to admit that I'm not happy with the photos of this pie - Matt and I were so eager to dig into it that I didn't take the time for a proper shot, and it shows. I'm also a little disappointed that I had to use 100% whole wheat flour for the crust. I don't recommend this since it creates a drier crust, but since we're in the process of moving and trying to use up our groceries, I had to make do with what we had on hand. I guess all of that means I'll just have to make it again - soon!

Now that my excuses are out of the way, I will say that there was one thing that completely lived up to my expectations - the taste! This pie was absolutely delicious, from the first sticky-sweet mouthful to the very last brown-sugary crumb...and yes, Matt and I ate the entire thing between the two of us. Somehow, I'm pretty sure my dad would have approved.

Pineapple Coconut Macaroons

Okay folks, I still have a few Chicago posts to go, but I know I've been making you wait a long, long time for a recipe so I thought I'd share these little summery gems. I actually made these coconut cookies weeks ago, back when I was still wishing for heat and sunshine, but now that summer is here they're even more appropriate.

I seem to go through a coconut phase every summer - there's something so refreshing about that tropical flavor - and this particular treat came to me from David Lebovitz, by way of Baking Obsession. Their versions look crisp and delicious, but mine are a little different. With less added sugar and more pineapple, they're softer, with more of the flavor of summer and a little less over-the-top sweetness. That being said, they're plenty sweet - try them and you'll see!

Before the recipe, though, a word about macaroons. In recent years, French macarons have taken over the blog world. Those elegant, technique-heavy treats are certainly lovely, but these are not those macarons - they're stick-to-your-fingers, sugar-shock, coconutty macaroons, a great dessert in their own right, with no pretensions to being anything other than utterly delicious. If you're in need of a naptime/lunch break tropical escape, these should do the trick!

Chicago Chowdown: Wan Shi Da Bakery, Chinatown

Yep, I'm (figuratively) still in Chicago's Chinatown, doing due diligence on all the wonderful treats and tastes I discovered there, and today's post takes us to the delightful little Wan Shi Da Bakery on S. Wentworth Avenue.

If you read yesterday's post, you'll remember that my sister and I started off our visit with a delicious dim sum lunch at Shui Wah, so you might be forgiven for thinking that that was the end of our Chinatown chowdown. Of course, you'd be completely wrong - for the simple fact that no visit to Chinatown can possibly be considered complete without the purchase of at least one BBQ pork bun.

I've explained my fondness for pork buns in a previous post, so I'll just say that after chasing char siu bao through the streets of London's Chinatown and Chinatown NYC, I wasn't about to let them get away from me in Chicago.

So many pork buns!

If I'm honest, I spend more time thinking about these little golden pillows of sweet-and-savory, doughy perfection than I'd like to admit, so I was hardly going to pass up the opportunity to eat one...or several. In fact, for quality control purposes (of course!), my sister and I actually sampled offerings from two Chicago bakeries - the other being Chiu Quon, also on Wentworth Ave. - but determined that the pork-filled buns and other bakery treats at Wan Shi Da were most deserving of a review.

The Traditional

The bakery itself isn't anything to write home about, but the service is friendly and the treats - oh, the treats! In addition to the usual Chinese pastries, there's a large selection of fancy cakes, most of them brightly colored and covered with all sort of glazed fruits. We didn't try any of these. No, our attention was quite focused, as it should be, on the pork buns.

The Dry

Wan Shi Da is a great place to buy pork buns, not simply because they're plump, fresh, and delicious, or because they cost less than a dollar, but because they offer no less than three different kinds. You've got your traditional pork bun, your pork bun with sweet topping, and your dry pork bun (think very lightly shaved jerky-type meat on top and inside). Of course we had to try one of each.

The Sweet-Topped

The sweet topping reminds me of those almond cookies you sometimes get post-meal at Chinese restaurants, and while it couldn't woo me away from my favorite traditional pork buns, it's good for a change of pace. The dry pork bun was also an interesting and tasty alternative, but I still maintain that the original version, with its juicy filling, tender dough and ever-so-slightly-sweet glaze is the best of all.

In addition to our pork buns, we bought a few sweet pastries to carry home - my sister bought a sesame ball filled with red bean paste and an egg custard tart, while I tried a sponge cake and a custard-filled bun. Of these, I'd have to say that the sponge cake was my favorite - a pleasantly light and airy cake, reminiscent of Angel Food Cake in texture, but with a more substantial butter/egg flavor.

Sponge Cake

All of our selections were delightfully fresh and each one cost only pennies - I think I paid under $3 for four items (all carry-out items are 20% off, for an even sweeter deal!). I even bought a pork bun to take with me on my return trip to Tennessee the next day, and it was still fresh and delicious a day later, if a bit smashed from the journey. Overall, I'd heartily recommend a visit to Wan Shi Da. In addition to bakery items, there's a small cafe attached with 'real' food and on-site seating - and if there food is any bit as good as their baked goods, I think a return trip is in order!

Chicago Chowdown: Crumbs Bake Shop

I was so distracted by this past holiday weekend (and by tasty, seasonal treats like Avocado Mayonnaise and All-Butter Pie Crust) that I almost forgot I'm supposed to be catching up on posts from my recent Chicago trip.

Foggy day in the Windy City

This happens every time I travel - because every time I travel I end up eating...a lot (is it wrong to admit that most of my trips are 'inspired' by foods I want to try?). Which means I always return with lots and lots of reviews, ideas and recipes to share. I usually manage to dash off one or two posts before I get distracted...but not this time.

This time, I'm making sure I bring you the goods from Chicago. Especially because today's post is about cupcakes. Fancy, designer cupcakes from the legendary Crumbs Bake Shop.

Those of you who were with me last summer might remember my NYC Chocolate Chip Cookie Showdown  - essentially a battle between the highly touted Jacques Torres cookie and the celebrated cookies from Levain. Both were delicious in their own right (you'll have to read the post to find out who won!), but the whole point of the exercise wasn't so much to discover NYC's best cookie as it was to put these well-known sweet shops to the test.

You see, I'm a bit of a brand name skeptic. While designer names may draw crowds, I can't help but be a little skeptical as I'm compelled to wonder what makes this bag, these clothes, these cupcakes better and more fameworthy than the hundreds of others out there. I guess I'm of the opinion that with reputation comes responsibility - and if I have to hold each and every one of these places personally accountable by filling my belly with their sweet treats, well, that's just a burden I'll have to learn to bear!

Crumbs' Earl Grey Cupcake

On some level, I know that my logic is seriously flawed (I mean, aren't I just feeding the frenzy by purchasing these items?) but it was exactly this kind of tasty, twisted reasoning that brought my sister and me into Crumbs on a Saturday morning. The location we visited was tiny, but seriously crammed with cupcakes. In fact, it took us some minutes before we finally zeroed in on an Earl Grey variety and made our purchase.

In retrospect, I'm really not sure why I chose Earl Grey when other, more sultry offerings like Red Velvet and Dulce de Leche were available. Most likely, it was a combination of the fact that it was still early in the day (so I hadn't had my morning cuppa), and the fact that Earl Grey sounds so much less guilt-inducing than Peanut Butter Cup or Blackbottom Cheesecake Brownie.

In reality, the Earl Grey is probably just as calorie-laden, thanks to the rich slab of buttercream that covers the tea-infused cake, the generous dusting of cupcake crumbs on the side, and the hearty drizzle of caramel that tops it all off. And in case that's not enough, all of this obscures a gooey caramel center which was easily the best part of the whole cupcake.

I love the idea of a tea-infused cake, but I just wasn't completely sold on the execution. While the cake was nicely moist (overly dry cake is one of my celebrity cupcake pet peeves, so Crumbs gets high marks here), and the caramel was a surprisingly complimentary flavor, the whole thing was massively let down by the artificial-tasting frosting. I was expecting a creamy, dreamy, vanilla-scented buttercream, but what I got was starch-white, grocery-store-birthday-cake icing. Not exactly what I was expecting from a $4 celebrity cupcake. True, the Crumbs cupcakes are enormous - my sister and I shared one easily - but even its mammoth size couldn't make up for the unappealingly stiff and waxy frosting.

I'm loathe to pass a verdict on Crumbs on the basis of one cupcake, but I will say that next time I'm craving an Earl Grey cupcake, I'll be making my own. I guess I have Crumbs to thank for that tasty, tea-time inspiration!

All-Butter Pie Crust

Well folks, it may not officially be summer for another few weeks, but Memorial Day weekend has passed and it's scorching hot outside, so I think that means we can declare it pie season! Few things say summer like a fresh fruit pie, and no fruit pie is complete without a gorgeous, flaky crust.  Many recipes rely on vegetable shortening to produce flaky layers, but this recipe proves that producing a blue ribbon-worthy pastry is more technique than trans fats (okay, butter is plenty fatty, too - but at least it tastes better!).

Whole wheat flour lends this crust a darker color, but it's still flaky and buttery

In order to produce the perfect flaky crust, however, there are a few things you should remember:

1) Pie crust likes to be cold - very, very cold. Those prized, flaky layers are the product of bits of butter melting as the dough bakes. In order for those bits of butter to melt during baking (and not before) they need to be cold. Very cold. Got it? Do what you must to keep your butter cold - even if it means chilling your mixing bowls, running your hands under cold water before handling the dough, and returning the rolled and cut crust to the fridge before filling. If that's what it takes to get flaky layers, it's worth it.

See those bits of butter in the dough? Those are flaky layers in the making!

2) Use all-purpose flour. I know, I'm a hypocrite. The crust pictured in this post is made with whole wheat flour and it tastes fine, but it's not nearly as light or flaky as it should/could be. Trust me, just use all-purpose. Over-achievers can even sift or whisk it before mixing (I'm not really sure if this makes a difference, but it makes you feel better!)

Whole wheat flour lends a nice 'nutty' flavor, but can make crusts dry and unappealing

3) Mix your dough by hand. I swear I'm not just saying this because I don't own a food processor (although that's obviously a factor). I honestly believe handmade crusts are flakier, and that's because you have more control over the size and distribution of your butter pieces. Food processing makes it too easy to over mix, leading to tough, chewy crusts.

My vintage pastry cutter has seen better days - but it still works like a charm

4) Go easy on the water. Are your crusts turning out tough and leathery, even though you've chilled your butter to Arctic temperatures, cut it in by hand, and used the snowiest of snow-white all-purpose flours? You're probably using too much water. Add it in gradually. Gradually. And be sure not to over mix. Dough should still be a little shaggy/crumbly when you're rolling it out. Don't worry, it will come together.

Hand-crimped, whole wheat pie crust

Okay, now that my pedantic nit-picking has totally put you off pie crusts forever, let me say one more thing...pie crusts really aren't that easy to screw up. Sure, it takes a bit of know-how and flair (or a lot of beginner's luck) to produce a perfectly flaky pastry, but it also takes a bit of effort to produce a piece of floury shoe leather. Chances are, your crust will be perfectly adequate, so give yourself some room to practice and try different techniques, and don't worry too much about failure. Once you've mastered the mystery of the flaky crust, I guarantee you'll be hooked!

All-Butter Pie Crust

1 1/4 cups all-purpose flour (whole wheat works, but gives a 'sturdier' crust)
1/4 teaspoon salt
1/2 Tablespoon granulated sugar
1/2 cup butter, very, very, very chilled, and diced
1/4 cup ice water (minus the ice)

In a large mixing bowl, combine flour, salt and sugar. Using a fork or pastry cutter, cut in the chilled butter until mixture resembles coarse crumbs (you should see pea-sized chunks of butter - these are important!) Stir in water 1 tablespoon at a time, using a rubber spatula, until mixture begins to come together.

You can go ahead and use your hands to bring it together into a ball - just don't let it get too warm! Place the ball of dough on a large piece of plastic wrap and form it into a 1-inch thick disk. Wrap tightly and refrigerate for at least 2 hours, or overnight. Dough will keep in the fridge for a few days, or weeks if frozen. Be sure to wrap it well if you're freezing it to protect it from freezer burn (and that nasty 'freezer' smell that things sometimes get). Defrost in the fridge for one day before you plan to use it.

Pinned There, Done That: Lego Cake and Happy Birthday, Matt!

Disclaimer: I've never pretended that The Traveling Spoon is an aspirational blog. Rather, I strive to make my recipes and ideas attainable and accessible - and if any post has ever proved that, it's this one! So if you've ever suffered a kitchen snafu or doubted your culinary prowess for a moment, I hope this post this post is a boost to your self esteem - I've been there, too!

Before the 'Happy Birthdays,' the gratuitous cake photos, and the shocking excess of festive food coloring, let me just be upfront with you: I am not a cake decorator. 

Unfortunately, this is a fact I wasn't fully aware of until I began this project (I used to be so good at artistic things when I was younger - what happened?). So as you view the photographic evidence contained in this post, I ask you to remember that this project comes, not from a place of Wilton cake decorating classes and handy offset spatulas, but from a place of love - for Matthew, who loves Legos and who, after a month spent on Army training in the wilds of Louisiana, deserved a bit of a birthday surprise.

And boy, was this cake surprising! I was surprised at how much actual cake I had to bake (two full boxes - and yes, I 'cheated'); I was surprised at how much frosting it required (so surprised, in fact, that I completely ran out of powdered sugar - perhaps I should have cheated); I was surprised at my lack of red food coloring (which is why the 'red' Lego is actually kind of pink); and, most of all, I was surprised at just how much skill this 'simple' cake required (or maybe I'm really just that bad at cake decorating).

But appearances aside, this is a great cake idea (thanks, Pinterest and Betty Crocker!) - and as much as I might have wanted to hide my somewhat botched version from the world, I just know there are lots of Lego-lovers out there who would love this cake.

So enough preamble, lets get on with the process. I should note that I've made a few changes to the original version - most notably swapping out the marshmallow 'nubs' on top for mini-cupcakes, which I trimmed into the appropriate shape. Perhaps the marshmallows would have been a little easier to decorate, and wouldn't require the use of two cake mixes, but I think the mini-cupcakes taste better. You can make that decision for yourself, but my instructions are for the all cake version.

How to Make a Lego Cake

1) Prepare two packages of chocolate cake mix according to package directions. Fill a greased and floured mini-muffin pan with enough cake batter to make at least 24 mini cupcakes. Pour the rest of the cake batter into a greased and floured 9x13-inch baking pan (it's best to use one with straight rather than inclined sides if possible). Bake according to package directions, bearing in mind that cupcakes will cook much quicker than the cake.

2) Cool in pan for 10-15 minutes and then remove to a wire rack to cool completely. Chill cake at least one hour, until firm.

3) Using a sharp knife, cut the muffin tops off of the mini cupcakes until they are a uniform height, with a flat surface on top. Store in an airtight container in the freezer until ready to decorate. Cut the rounded dome from the top of the full cake to make a flat surface. Then cut cake crosswise into thirds to make the large Lego blocks. Cut one of the thirds in half to make two even squares (these will be the small Legos). Wrap tightly in plastic wrap and freeze until ready to decorate - at least one hour, or overnight.

Trimming the mini cupcakes

4) Meanwhile, mix your icing using your favorite recipe (I used this one from Savory Sweet Life, which gives a great texture and taste, if a tiny smudge too buttery) and tint to the desired color. You'll need about 1 to 1 1/2 cups icing for each large Lego, and 3/4 cup for each small Lego. Note: I used cheap liquid food coloring, but you can and should feel free to use the posh stuff!

Crumb-coated, re-frozen and ready to go!

5) Place cake pieces on a covered tray and frost each with a thin layer of colored frosting to act as a crumb coat (I did mine one at a time and returned them to the freezer for a bit after icing - same thing with the mini cupcakes). Once the crumb coat has set, add a final coat of frosting to each cake. Using a dab of icing, attach four mini cupcakes to each small block and eight to each large block. Cover smoothly with the appropriately colored icing (use an icing spatula if you have one - I imagine it gives a smoother finish than a butter knife!). Store in the refrigerator until ready to serve.

And that, my friends, is all it takes to make a Lego cake!

...Okay, so maybe not all, because it's time for a few notes: You may notice that a couple of my blocks are stacked - that's because I ran out of red food coloring and frosting. I'm not sure I'd recommend this method because it makes them harder to frost, but if you've got decorating skills (or you're also low on food dye or frosting) go for it!

Also, let me just say that I'll never disdain fondant icing ever, ever again - I may not like the taste, but I imagine it would make this cake look a lot better. If you have the skill and patience for it, give it a try - and feel free to share some photos!

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Summer's Best Strawberry Sour Cream Cake

As you can imagine, I didn't get the chance to do much baking during my recent travels, but I did whip up a few tasty treats for the trip - like this fresh, summery, Strawberry Sour Cream Cake. With it's rich sour cream batter studded with ruby-ripe strawberries, and covered in a crackly, baked-sugar topping, this cake is a summertime stunner - and a perfect choice for a Mother's Day brunch.

I've always been a fan of sour cream cakes. They're so moist, and usually a little healthier than all-butter versions. They're also incredibly simple to make and usually travel well - two characteristics that make them ideal for road trips or potlucks. This version can be made with any berry (you may notice that the original, from Gourmet, included blueberries and buttermilk!) but it's especially perfect for showcasing those early summer strawberries (you can actually cut the sugar a bit if you use strawberries - other berries may require the full amount).

In my opinion, one of the best features of this cake is the lovely, crackly sugar 'crust' that forms during baking. It provides a great contrast to the softness interior and the juiciness of the strawberries. If you're planning on making this cake well ahead of time, I recommend popping it in the oven for a few minutes before serving to crisp up the top again. Then you can just eat it as-is, allow it to cool, or drench the whole thing in pouring cream (can you guess which one I'd do?). Of course, with a cake this summery and simple, you can hardly go wrong!

Butterscotch Bagel Bread Pudding

That's a lot of B's, right? But what a great title for a simply delicious dessert. I mean, when a confection combines butterscotch, bagels, bread, and pudding, what's not to love?

In fact, there are few desserts so wonderfully satisfying as a thick, rich, and solidly sweet bread pudding. Supermodel of the dessert world it isn't, but its indulgently creamy texture and syrupy sweetness belie its rugged and wholesome appearance.  Paired with a drizzle of cream or a few warm spoonfuls of sunny yellow Bird's Custard, this family favorite is as comforting as a warm embrace.

Bread pudding may be the food equivalent of fuzzy slippers (right up there with cookie dough and macaroni and cheese), but it's also a blank canvas. Switch out bread for bagels and raisins for butterscotch chips and you've got a whole new dessert - one that mixes salty and sweet, crisp and custardy.

You may be thinking that bread pudding is traditionally a winter recipe - and you'd be mostly right - but it's also an Eastertime favorite of mine and, given the chilly turn of the weather over the past few days, a welcome addition to my dinner (or breakfast - don't judge!) table. I love traditional versions that slip in generous handfuls of raisins alongside a liberal dusting of cinnamon and nutmeg, but this particular recipe is a new twist on those old favorites.

Bagel pieces replace most of the bread, which gives the pudding a nice crisp top, while cooked butterscotch custard stands in for the more seasonally spiced version, lending this dessert a more intense milky sweetness. It's a great combination to be sure, but the best part of this recipe is the smell during baking. I couldn't believe how rich and warm it was, each breath brimming with the scent of cream, sugar, and vanilla - it rivals Cinnabon in crave-inducing power (and anyone who's ever walked a mall or airport knows that siren song!).

I dare you to make this recipe and not be tempted to devour it all at the first scent of doneness. If by some feat of superhuman strength you manage to resist, the final product is heavenly when eaten warm from the oven, and equally lovely eaten in thick, cold slices. It might be even better eaten straight from the pan...with a spoon...for breakfast. Don't worry, I promise I won't tell.