[Ed. note: Once again, since it's Halloween, our four-pawed special-guest blogger returns.]

Okay. Hello. Marlowe here. Mom and Dad say it okay to write because I has a did last Halloween (www.moveablefeast.me/blog/mini-butterscotch-apples) and then also as well again repeated here (www.moveablefeast.me/blog/sauteed-white-beans-with-kale). Dad better give me raise of more treats or I bite him. [Ed. note: We'll talk.]

Mom say Halloween one of her favorites times of year, which I no understand because weird little people ring doorbell all night and everybody tell me to stop barking. But I guess okay since little people very nice to me and give me lots of pets and scritches. Howevers nobody let me have any of small packages that they put in their bags, maybe I need to talk to union repersentartive.

Since it Halloween, Mom and Dad dress me up. You may remember I was UPS driver last year. This year I something called Little Red Riding Hood, and also a lumberjack. Mom like Riding Hood since good story, Dad like lumberjack because he keeps singing some silly song and I no know what a Monty Python is. Also not want speculate what Dad do in spare time. [Ed. note: More treats, yes! I think we can work something out.]

Mom says to tell you this cake like "little bite of autumn on your plate," which strange since though I a dog even I know you no can put a season on dinnerware. Duh. Oh, she also say this no need frosting and what the fresh hell who are you Mom?

Besides weird little people ringing doorbell, Mom and Dad like to put on even weirder movies like Hocus Pocus, The Blair Witch Project, Shaun Of The Dead, and The Shining. Me no like when that guy puts face through the door.

Mom and Dad say wish you all Happy Halloween, and Dad say please click ads on right-hand side because that give me more minty treats that good for teeth.

Thank you for reading and hope you like bundt cake!

PS: Last year Mom also went crazy with pumpkin motif and this quote-unquote epic pumpkin bread (www.moveablefeast.me/blog/epic-pumpkin-bread).

PPS: We no just stuffing ourselves with pumpkin stuff and candy, also try be healthy with this butternut squash chickpea stew, which Dad should have more of because he taking shape of school bus I always afraid of (www.moveablefeast.me/blog/butternut-squash-chickpea-moroccan-stew).

Me also not know what up with "Amok Amok Amok."

I wish I were a kitteh, just like my dear Papa!

Adapted from: Cozy Cakes Cottage
Number of servings: 10-12

Ingredients

• 2 ¼ cups flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoon cinnamon
• 1 teaspoon ground allspice
• ¾ teaspoon nutmeg
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ½ teaspoon salt
• 1 ⅓ cups canned pumpkin
• ¾ cup buttermilk
• 1 teaspoon vanilla
• 1 cup unsalted butter, room temperature [Ed. note: God yes it's back ROOM TEMPERATURE]
• 1 cup granulated sugar
• ¼ cup brown sugar
• 3 eggs (large)​
• Powdered sugar (for sprinkling)

Directions

1. Preheat oven to 350° F.
2. Spray bundt pan (10-11 cup capacity) with Baker's Joy (or butter and flour). Set aside.
3. Mix the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, cloves, and salt in a bowl. Set aside.
4. Mix pumpkin, buttermilk and vanilla in another bowl. Set aside.
5. In the bowl of a stand-alone mixer (I used a hand mixer), beat the butter and sugars until fluffy (about 3 minutes). Add eggs and beat until incorporated. Reduce speed to low and add flour and pumpkin mixtures, alternating (beginning and ending with flour mixture).
6. Pour batter into prepared bundt pan. Bake for about 45 minutes (check at 40 minutes) or until a toothpick inserted in the center comes out clean (crumbs on the toothpick are okay since it should be moist).
7. Cool about 10 minutes and remove from pan. Let cool completely. Sprinkle with powdered sugar.

Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]

This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."

Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.

NOTES:

• The cake base is vegan. The glaze is vegan if you use dairy-free chocolate chips. I made it with regular chocolate chips as that is what I had on hand.
• I doubled the amount of glaze as I wanted the whole cake to be covered not just the top.
• Cake keeps in the fridge for up to one week!
• When measuring your unsweetened cocoa, highly recommend weighing it on a scale or fill your measuring cup by using a spoon. Do not use your measuring cup to scoop with or you'll use far too much cocoa powder and that will result in a very dry, chalky cake.

Adapted from: Smitten Kitchen
Number of Servings; 8-12

Ingredients
Cake

• 1 ½ cups (195 grams) all-purpose flour
• ¾ cup (60 grams) unsweetened cocoa, any variety, sifted if lumpy (NOTE: Do not scoop with your measuring cup. First aerate with a spoon and then fill measuring cup with a spoon and level off with a knife.)-Can use natural or Dutched cocoa. I used Dutched. Try to use something dark.
• 1 ½ teaspoons baking soda
• ½ teaspoon fine sea salt
• ¾ cup (150 grams) granulated sugar
• ¾ cup (145 grams) dark brown sugar
• ½ cup (120 ml) olive oil
• 1 ½ cups (355 ml) water or coffee (coffee was used here)
• 1 tablespoon (15 ml) cider vinegar or white vinegar

Glaze (this amount will make a nice glaze for the top of your cake. If you want the whole cake covered-double this amount.)

• ¾ cup (135 grams) semisweet chocolate chips 
• 2 tablespoons (10 grams) cocoa powder
• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (20 grams) light corn syrup (for shine)
• A pinch or two of flaky sea salt

Directions
Cake

1. Heat oven to 350 °F. Line bottom of 9-inch round cake pan with a fitted round of parchment paper and coat the bottoms and sides with nonstick cooking spray.
2. Whisk together flour, cocoa, baking soda, salt and granulated sugar in the bottom of a large mixing bowl. Add brown sugar and olive oil, and whisk to combine. Add water and vinegar, whisk until smooth.
3. Pour into prepared pan. Bake for 30-35 minutes (don't overbake!), or until top is springy and a tester inserted in the center comes out with just a few sticky crumbs (but not wet or loose batter). Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened, and flip it out onto a cooling rack to cool the rest of the way.

Glaze

1. Combine chocolate, cocoa powder, olive oil, corn syrup, and salt in a medium bowl and microwave to melt, in 15-30 second increments, stirring between each until just melted.
2. Whisk until smooth. Pour over completely cooled cake and use spatula to gently nudge it down the sides.
3. Cake keeps at room temperature [Ed. note: ROOM TEMPERATURE] for 2-3 days and up to a week in the fridge. 

'Tis the season for good food and great company. My wonderful cousin and younger sister, traveling from Oregon, paid the BF and I a visit, and we showed them a few of our favorite local spots. Even though I had to work for clients while they were here, we managed to squeeze in much fun.

One day, we visited the Cantor Museum and Rodin Exhibit on the Stanford University campus. On another, we walked up and down Palo Alto's University Avenue and had dinner at a delicious Menlo Park Turkish restaurant.

The last day, we took our choco-lab Marlowe and walked around Bol Park, aka "Donkey Park" (Perry was the model for "Donkey," voiced by Eddie Murphy, in the film Shrek), and ate lunch at Thai Bistro on California Avenue. In the evening we made gingerbread cake topped with eggnog whipped cream along with spiralized celeriac latkes [Ed. note: I don't think we ate it in that order?], and watched a superb documentary called Shanghai Ghetto.

When they left, while cousin and sister went up the long escalator at a local Bart station, Marlowe let out the most woeful cries as they slowly disappeared from view. [Ed. note: We'll forward the therapy bills.]

My cousin is an expert beekeeper and gifted us with the most amazing raw honey, which we can't stop dipping into. She also gave us homemade lemongrass soap and lip balm, as well as some sinfully good Burnside Distillery small-batch bourbon, which kept everybody warm! [Ed. note: Can confirm.]

My sister is very knowledgeable and talented with rocks, stones and gems. She gave us beautiful hand-engraved stones that say "Shalom" and "DZ," which now rest proudly on the kitchen window sill that I work in front of every day. More significantly, she also gave me custody of our mom's engagement ring (we trade off every year), which was was so brilliantly polished and shiny it practically glittered. She is also adept in the landscaping arts, and got to work in the backyard well before unpacking. (She makes up for my black thumb.)

Marlowe is always a happier camper when she has a "pack," and as usual the did the nighttime "rounds," visiting the visitors as they slept.

Life is good when these girls are with us. ​

And it wouldn't be a family gathering without dessert, so for December: peppermint! It just says winter to me.​

This cheesecake is almost too easy. No baking, no sugar, low carb and comes together in about 15 minutes. With a crust that tastes like Oreo cookies, it was the most popular dessert of the visit, even though we had plenty of other desserts with real sugar. There's only a slight change to the original recipe (upped the whipping cream from 2 tablespoons to 4), as I like a fluffier mousse-like cheesecake. Also added a pinch of salt to the crust. Should also note that I used my favorite brand of sugar substitute called Swerve, but you can use whatever you like.

Adapted from: All Day I Dream About Food
Number of servings: 16

Ingredients
Crust

• 1 ¼ cups almond flour (Bob's Red Mill Super Fine was used here)
• ¼ cup cocoa powder
• Sweetener equivalent to ¼ cup sugar (Swerve brand was used here)
• 4 ½ tablespoons butter, melted
• ¼ teaspoon salt

Peppermint Cheesecake

• Two 8-ounce packages cream cheese, softened
• Sweetener equivalent to ¾  to 1 cup sugar (I used ¾ cup)
• ½  cup sour cream, room temperature
• 4 tablespoons whipping cream, room temperature
• 1 teaspoon peppermint extract
• ½ teaspoon vanilla extract
• Red food coloring to taste (use natural food coloring if possible)

Topping

• 1 cup whipping cream
• Sweetener equivalent to 2 tablespoons sugar (powdered or liquid sweetener works best)
• ½ teaspoon vanilla
• 1 ounce dark chocolate, melted (optional)
• 4 sugar-free peppermints, crushed (optional)

Directions
Crust

1. In a medium bowl, whisk together almond flour, cocoa powder, sweetener, melted butter and salt until well combined. Press firmly into the bottom of a 9×9-(or 8×8)-inch square pan.

Peppermint Cheesecake

1. In a large bowl, beat the cream cheese with the sweetener until smooth. Beat in sour cream, whipping cream, and extracts until combined.
2. Add red food coloring and beat until desired color is achieved.
3. Carefully spread filling over crust.

Topping

1. In a medium bowl, beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over filling.
2. Chill cheesecake for at least 3 hours, until set.
3. Drizzle with melted chocolate and crushed candies, if desired.
4. Cut into 16 bars. Or cut into smaller bites for a holiday dessert tray.

NOTE: I found it worked best if you placed individual squares of cheesecake on plates and then drizzle with chocolate right before serving. This cheesecake keeps well for three days in the fridge.

The Holiday season is here, with Hanukkah coming up next week and Christmas soon following. Here we're breaking out a theme most revelers get behind: gingerbread. This looks like a gigantic Hostess Ho Ho [Ed. note: DID SOMEONE SAY HOSTESS HO HO], and may initially appear imposing, but it's actually very light and fluffy, with a beautiful hint of gingerbread spice.

Now it has come to my attention from certain people [Ed. note: umm <whistling>] that some of you might want to make this more of an "adult" dessert and put a dash of bourbon or rum into the eggnog filling. Honestly, I would advise against putting more liquid into the filling; the main reason I added mascarpone cheese was to make the filling more stable. Adding more liquid could make this a bit of a messier proposition. Of course, if you want to have a drink (like a bourbon or hot toddy) with the cake, by all means do. 

[Ed. note: Don't call this a "log" for cheap comedic effect don't call this a "log" for cheap comedic effect don't call this a "log"...]

Happy Holidays! More confections to come!

Adapted from: Crazy for Crust
Number of servings: 8-10

Ingredients
Cake

• 3 eggs
• ½ cup granulated sugar
• ¼ cup no sugar added applesauce
• ½ cup molasses
• 1 cup flour
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• ½ teaspoon ground allspice
• 1 teaspoon ground ginger
  
• ½ teaspoon salt

Filling

• 1 cup heavy whipping cream
• 4 oz mascarpone cheese
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• 5 tablespoons eggnog

Directions

1. Line a 10 x 15 inch jelly roll pan with parchment (for easy removal). Brush it with melted butter.
2. Beat eggs at high speed for 5 minutes. Gradually beat in sugar, applesauce, and molasses.
3. Stir together flour, baking powder, cinnamon, allspice, ginger, and salt. Add to other mixture. Spread into pan.
4. Bake at 350 °F for 10-12 minutes. To make sure the cake is done, a toothpick should come out completely clean. For cake rolls, better to err on the side of overdone, which makes them roll easier.
5. Turn out immediately onto a kitchen towel sprinkled liberally with powdered sugar. Starting at the narrow end, roll towel and cake together. Cool completely. The cake is sticky, soft, and spongey, and it might come off a little on your fingers, but that’s okay. Cooling will take at least 2 hours. You can make it a day ahead, just wrap the cooled cake with plastic wrap overnight.
6. In a stand mixer or with hand-held beaters, beat mascarpone until light and smooth. Add cold heavy whipping cream until soft peaks form. Add powdered sugar, and vanilla. Add eggnog 1 tablespoon at a time. Continue beating until stiff peaks form. Be careful not to overwhip.
7. Once cake is cool, carefully unroll it. It might leave a little mess on the towel, but that’s okay, as long as you can peel it off. Spread about half the whipped cream over the top of the cake, leaving an edge at the end. Starting at the narrow end, re-roll the cake. As you roll it the filling will shift a little and you may need to remove some if you’ve put too much on the cake. That’s okay, just have a knife handy to scrape off any excess.
8. Wrap cake in plastic wrap and refrigerate for up to 24 hours. Place cake on serving plate and top with some of the remaining whipped cream and dust with cinnamon.

So. We missed a week. Let me explain.

If there is one thing that can throw a serious monkey wrench into a personal-chef business, it's a broken refrigerator. Three weeks of no working fridge in the house, so to the rescue come three friends and their three fridges. (You know who you are and I love you dearly.) The BF and I are driving all over town to these different locations, then out to fulfill all the client orders. Extra time, extra hassle, and then of course problems with new-fridge delivery and oy...

Then, a bonus: jury duty. [Ed. note: #@%$#^&*] I was called to attend, but luckily was dismissed on the second day. A side note: in 1993 I served for four weeks during procedures that were deciding whether or not a serial killer was competent enough to stand trial. We determined that he was.

So, with all apologies, am late in getting into the Rosh Hashanah spirit. Even though it started on Sunday and ends today, Tuesday, it's not too late to make this lovely apple cake. This will work throughout the rest of fall and winter, and really, the last three weeks have had a "better late than never" kind of mantra.

Many years ago I made this for my Momala, and it was an instant favorite (and she is a woman who knows her coffee cakes). The BF enjoyed it for his birthday last year, and of course it was brought out again for this Rosh Hashanah. It doesn't skimp on the apples, the entire house smells like apples, cinnamon, and fall.

The BF and I want to wish all our Jewish family and friends a healthy and happy Shana Tova!​

Adapted from: Smitten Kitchen
Number of servings: 12-16
​
Ingredients
For the apples

• 6 apples, McIntosh apples, or a mix of whatever looks good
• 1 tablespoon ground cinnamon
• 5 tablespoons (65 grams) granulated sugar

For the cake

• 2 ¾ cups (360 grams) flour, sifted
• 1 tablespoon baking powder
• 1 teaspoon fine sea or table salt
• 1 cup (235 ml) vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
• 2 cups (400 grams) granulated sugar
• ¼ cup (60 ml) orange juice
• 2 ½ teaspoons (13 ml) vanilla extract
• 4 large eggs
• 1 cup (130 grams) walnuts, chopped (optional, and to be honest I never use them)

Directions

1. Heat oven to 350 °F (175 °C). Grease a tube pan (use a one-piece tube, not two-piece). Peel, core and chop apples into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside.
2. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the bowl to ensure all ingredients are incorporated.
3. Pour half of batter into prepared pan. Spread half of apples, and their juices, over it. Pour the remaining batter over the apples and arrange the remaining apples on top. Bake for about 1 ½ hours, or until a tester comes out clean.*
4. Cool completely before running knife between cake and pan, and unmolding onto a platter.

DO AHEAD: This cake is awesome on the first day but absolutely glorious and pudding-like on the days that follow, so feel free to get an early start on it. I keep it at room temperature covered with foil.

* NOTE: The apples love to hide uncooked pockets of batter, especially near the top. Make sure your testing skewer or toothpick goes not just all the way down to the bottom, but does a shallow dip below the top layer of apples, and make sure it comes out batter-free. Should your cake be browning too fast, before the center is baked through, cover it with foil for all but the last few minutes, while in the oven.

"Life is short. Take the trip. Buy the shoes. Eat the cake."
- Unknown
​
​Today is mamala's birthday, and as with my BF-mom's birthday, we gather here today to celebrate their collective sweet tooth.

Mamala passionately loved root beer floats and "black cows" (made with Coke instead of root beer), quintessential summer treats. Are they as nostalgic for you as they are for me? If so, what was your first memory of them? (Feel free to comment below!)

​Even though I was lucky enough to grow up with an A&W in my hometown (it's still there), growing up we didn't frequent it too often. Mamala made her own floats at home, and oh how I loved watching her make them. One scoop of vanilla ice cream in a frosted glass. Root beer poured just so. The carbonation would foam up instantly, but never overflowed. She had the touch. I also remember she used a long, slender soda spoon to give it a slight stir.

I made it home for almost all of her birthdays, but one year it wasn't possible and the BF and I Fed Exed these root beer float cupcakes (frosting in a separate container, ice cream not included) to my sister and mom. They were delighted, and a little surprised, to discover what was in the box.

My first attempt at this was as a full-sized bundt cake, as was originally written in one of my favorite cookbooks, Baked: New Frontiers in Baking, by Matt Lewis and Renato Polafito. When I spied the cupcake version on the Smitten Kitchen blog, knew I had to make it for mamala. I added the root beer fudge frosting.

If you don't have time to make individual cupcakes, make it into a bundt, frost it and serve ice cream on the side. Either way, you won't be sorry.

Adapted from: Matt Lewis and Renato Polafito, Baked: New Frontiers in Baking and Smitten Kitchen (cupcakes)
Number of servings: 22 cupcakes or one (10-inch) bundt cake

Ingredients
Cupcakes

• 2 cups root beer (do NOT use diet root beer). Or, as suggested in Baked, if you can find root beer schnapps, replace ½ cup of that instead of root beer for more pronounced flavor.
• 1 cup dark unsweetened cocoa powder
• ½ cup (1 stick or 4 ounces) unsalted butter, cut into 1-inch pieces
• 1 ¼ cups granulated sugar
• ½ cup firmly packed dark brown sugar
• 2 cups all-purpose flour
• 1 ¼ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs

Root Beer Fudge Frosting

• 2 ounces dark chocolate (60% cacao), melted and cooled slightly
•  ½ cup (1 stick) unsalted butter, softened
• 1 teaspoon salt
• ¼  cup root beer
• ⅔ cup dark unsweetened cocoa powder
• 2 ½ cups powdered sugar

Toppings

• 1 ½ cups heavy whipping cream (Or canned real whipped cream like Reddi-wip to save time. Gasp! I know.)
• 3 tablespoons powdered sugar
• ½ teaspoon vanilla extract
• Pint of vanilla ice cream (you’ll have some leftover, you’re welcome)
• Maraschino cherries (optional)

Directions
Cupcakes

1. Preheat oven to 350 °F.
2. Line 22 cupcake cups with paper liners.
3. In a small saucepan, heat root beer, cocoa powder and butter over medium heat until butter is melted. Add the sugars and whisk until dissolved. Remove from heat and let cool.
4. In a large bowl, whisk flour, baking soda, and salt together. In a small bowl, whisk the eggs until just beaten, then whisk them into the cooled cocoa mixture until combined. Fold the liquid and flour mixtures together in the large bowl. The batter will be slightly lumpy, this is okay. If you overbeat it, it will get tough.
5. Fill cupcake liners about ⅔ to ¾ full (a ¼ cup scoop or measuring cup filled mine perfectly) and bake cupcakes, rotating trays back-to-front and top-to-bottom halfway through, until a tester inserted into the center of each comes out clean, about 17 minutes. Transfer from pan to a wire rack to cool completely.

Root Beer Fudge Frosting

1. Put ingredients into a food processor. Pulse in short bursts until frosting is shiny and smooth.
2. Place frosting in a piping bag.

Assemble Cupcakes

1. Whip heavy whipping cream with powdered sugar and vanilla until it holds soft peaks. You can do this with an electric mixer. Place whipped cream in a piping bag, if desired.
2. Use knife tip to cut a small cone out of the top-center of each cupcake; feel free to snack on these, I won’t tell. [Ed. note: I'm considering it.]
3. With the frosting piping bag, swirl a small amount around rim of each cupcake (don't cover the small hole you carved out).
4. Using a spoon or a small cookie scoop, nest a scoop of ice cream in each indent. Surround ice cream with dollops of whipped cream. Top with a cherry, if using.
5. To keep cupcakes in a holding pattern while you assemble remaining ones, you can put them in the freezer, but try to do so for no more than 5 minutes or the whipped cream will harden.
6. Eat immediately. [Ed. note: This is not a drill.]

NOTES:

• You can make this easy on yourself and bake in a 10-inch Bundt pan. Butter and dust pan with flour, knock out excess flour. Pour batter into bundt and bake for 35-40 minutes at 325 °F. Transfer from pan to wire rack to cool completely. Gently loosen sides of cake from pan and turn it out onto rack. Use a spatula to spread fudge frosting over the crown of the bundt in a thick layer. Let frosting set before serving, with ice cream on the side.
• Tastes best to let the cupcakes/bundt sit overnight to let the root beer flavor intensify.​
• If 22 cupcakes are too much, you can easily halve the recipe down to 11 cupcakes. Don't halve the frosting though.

PS: One year ago...
www.moveablefeast.me/blog/lush-chocolate-cake-with-chocolate-malt-frosting

Marionberries have a short season. July to be precise. The plump, Oregon-borne morsels are the cabernet of blackberries, with a tart-yet-sweet flavor that's somewhere between raspberries and blackberries.

NPR states, "The marionberry, a cross between Chehalem and Olallie blackberries, was bred at Oregon State University as part of a berry-developing partnership with the U.S. Department of Agriculture that dates back to the early 1900s. It's named for Marion County in the Willamette Valley, where most of the field trials took place." 

[Ed. note: To be clear, this has nothing to do with the late-D.C.-Mayor Marion S. Barry, who in 1990 was caught in an FBI sting smoking crack. Man, this blog suddenly got dark, didn't it? All apologies, we now return you to your regular programming.] 

The original recipe calls for raspberries, but I chose marionberries as an homage to my home state. Feel free to use raspberries, blackberries or even boysenberries. I have been lucky enough to find fresh marionberries, but have used frozen too and it's delicious.

An incredibly moist, unassuming everyday cake that is perfect for breakfast, tea or a light dessert. Works well with ice cream or softly whipped cream, but it needs no accoutrement Well, maybe a cup of coffee!

Adapted from: Bon Appetit, March 2015 and Orangette
Number of servings: 8

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 2 teaspoons baking powder
• ¾ teaspoon kosher salt
• 3 large eggs
• 1 ½ cups whole-milk ricotta
• ½ teaspoon vanilla extract
• 1 stick  unsalted butter, melted
• 1 cup fresh or frozen marionberries, divided

​
Directions

1. Preheat oven to 350 °F. Lightly grease a 9-inch round cake pan (you can use a springform or regular cake pan), and press a round of parchment paper into the bottom.
2. In a large bowl, whisk the flour, sugar, baking powder, and kosher salt.
3. In a medium bowl, whisk the eggs, ricotta, and vanilla until smooth. Gently stir mixture into the dry ingredients until just blended.
4. Fold in the butter, followed by ¾ cup of the berries, taking care not to crush them. Scrape the batter into the prepared pan, smoothing it evenly, and scatter remaining berries on top.
5. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, 50 to 60 minutes. Do not overbake.
6. Let cool at least 20 minutes before unmolding. Cool completely before serving.

"Chocolate doesn't ask silly questions, chocolate understands."
-author unknown

You don't see too many chocolate desserts in the summer. Usually it's all about summer fruit pies, tarts, crostatas, cobblers, crisps, ice cream, sorbets. Nothing against them, all delicious, but my soul still craves chocolate. So this is an attempt at the best of both worlds. Even the BF loves it and he's not exactly fond of mixing fruit with cake. [Ed. note: As The Offspring once eloquently opined, gotta keep 'em separated. (I'm just kidding, this is really good.)]

​The best part of this dessert is that it's the best hack of the summer.

I make every single meal for my clients and family from scratch. Every day. But once in awhile, especially in the summer heat, it's nice to make things a little easier for the BF and me. Here you can be versatile, feel free to use your favorite boxed brownie mix (Duncan Hines Dark Chocolate Fudge Brownies "Extra Thick and Fudgy" was used here) or a time-tested from-scratch recipe. You can make homemade whipped cream or Cool Whip, I won't tell. Like another berry better than strawberries? Go for it.

For years, I had prepared this dessert with homemade brownies and fresh whipped cream. Then one night a friend came over for an impromptu dinner. I was short on time, knew the guest couldn't eat dairy, and hates coconut milk. So out came the boxed brownie mix (no butter) and Cool Whip (no cream), and it was awesome. She loved it.

It also held up better in the warm weather than homemade and did not wilt or weep in the fridge.  The BF and I had leftovers for a few days and there wasn't a single crumb left.

Hope you enjoy this one over a very Happy Fourth of July! Not only is it our nation's birthday, but it's also our rescue lab Marlowe's fifth. [Ed. note: She doesn't look a day over four.]

And as a final note, it is also a year since I started this blog, the one-year blogaversary, and I want to sincerely thank you for reading. Feel free to reach out to me here, or on Instagram, Facebook, or Twitter (links above).

Cheers!

Flashback to blog #1: ​www.moveablefeast.me/blog/crispy-salmon-with-strawberry-salsa

Number of Servings: 4-6

Ingredients

• 1 box brownie mix (Duncan Hines Dark Chocoalte Fudge "Extra Thick and Fudgy" Brownie Mix was used here)
• 1 large egg
• ⅓ cup canola oil
• ⅓ cup water
• ½ cup sour cream
• ½ cup prepared whipped cream (homemade or use Cool Whip for a non-dairy option)
• ½ pint strawberries, hulled, halved and quartered

Directions

1. Preheat oven to temperature indicated on the brownie mix box. Lightly butter an 8-inch (20-cm) round cake pan. Cut out a round piece of parchment and place in bottom of pan. Lightly butter top of parchment (I use a pastry brush).
2. Using an electric mixer, combine brownie mix, egg, water, and oil.
3. Pour the batter into the prepared pan and bake according to the box instructions. I baked mine between 31-33 minutes. Do not overbake. 
4. Let cool completely on a wire rack, then turn out of the pan. Peel off the parchment.
5. Put brownie cake on a serving platter.
6. Fold the sour cream into the whipped cream. Spoon the mixture on top of the brownie cake and top with berries. Alternatively, top with Cool Whip.
7. Slice and serve with additional berries and whipped cream if desired.

Born on the Fourth of July. Happy Fifth Birthday Marlowe!

You might not think of rum in conjunction with the Kentucky Derby, but since it's such a booze-heavy event, my clients at last Saturday's party didn't seem to mind this Caribbean Rum-Soaked Bundt cake. Neither did the friends we hosted the previous Thursday, who we were thanking for a very comfortable (and stylish) ride to and from the airport. In fact, it was such a hit both times that I'm considering breaking out a third one for a client's upcoming Mother's Day luncheon. [Ed. note: The same cake thrice in one week? Is this allowed?]

While the BF likes many different types of liquors [Ed. note: As the late Robin Williams said, "I am not an alcoholic–I simply prefer living in a liquid medium"], rum is not my favorite, so I actually wasn't sure if I would take to this dessert. Oh, so wrong. There were no crumbs left on my plate, it was that good.

It's a boozy, evergreen (any season) cake that only uses one bowl, is super easy to transport, and if you follow the directions should not stick to the pan. BF chose the rum, and he chose one with lovely vanilla and caramel notes [Ed. note: Bacardi Select w/black label, but have fun with it], and it turned out super moist and fragrant. The flavor even seeps in more over time, so it was even better the following morning with coffee and tea.

The recipe is adapted from King Arthur Flour and they explain, "Yes, there's a lot of rum in this cake, and it's definitely not for those avoiding alcohol. But the incredibly moist texture and rich flavor are deeply satisfying." They are not kidding.​

Adapted from: King Arthur Flour (www.kingarthurflour.com/)
Number of servings: 16 slices

Ingredients
Cake

• 2 cups (8.5 ounces) King Arthur Unbleached All-Purpose Flour
• 1 ½ cups (10.5 ounces) sugar
• 3.4-ounce box instant vanilla pudding mix (not sugar-free)
• 2 teaspoons baking powder
• 1 teaspoon salt
• ½ cup (4 ounces) unsalted butter, softened
• ½ cup (3.5 ounces) vegetable oil
• ½ cup (4 ounces) milk, at room temperature
• 4 large eggs, at room temperature
• ½ cup (4 ounces) rum, plain or spiced
• 2 teaspoons vanilla extract
• ¼ teaspoon butter-rum flavor, optional (rum flavor was used here)
• Butter and flour, or almond flour, for dusting baking pan

Syrup

• 8 tablespoons (4 ounces) unsalted butter
• ¼ cup (2 ounces) water
• 1 cup (7 ounces) sugar
• ¼ teaspoon salt
• ½ cup (4 ounces) rum, plain or spiced
• ½ teaspoon vanilla extract 

Directions

1. Preheat the oven to 325 °F.
2. Weigh your flour, or measure it by gently spooning it into a cup, then sweeping off any excess.
3. Place flour, sugar, pudding mix, baking powder, salt, butter, and vegetable oil in a mixing bowl, and mix at medium speed until the mixture is thoroughly combined and sandy looking.
4. Beat in the milk, then beat in the eggs one at a time. Scrape the bowl thoroughly, and beat briefly to recombine any sticky residue.
5. Stir in the rum, vanilla, and butter-rum flavor.
6. Spritz a 10- to 12-cup Bundt pan with cooking spray. For a more nutty flavor, sprinkle the inside of the pan with almond flour and turn the pan to coat evenly (shake out any excess). Pour the batter into the prepared pan and spread level with a spatula. NOTE: I buttered and floured the Bundt pan.  
7. Bake the cake for 50 to 60 minutes. When done, a cake tester, long toothpick, or strand of uncooked spaghetti will come out clean when inserted into the center. Remove from the oven.
8. Leave the cake in the pan to cool slightly while you make the syrup.
9. In a medium-sized saucepan combine the syrup ingredients, except vanilla. Bring to a rapid boil, then reduce to a simmer and cook (without stirring) for about 5 to 8 minutes, until the syrup thickens slightly. Remove from heat and stir in the vanilla.
10. Using a long skewer, poke holes all over the cake. Pour about ¼ cup of the syrup over the cake (still in the pan). Allow the syrup to soak in, then repeat until all the syrup is used.
11. Cover the pan loosely with plastic wrap and allow cake to sit overnight at room temperature to cool completely and soak in the syrup. When ready to serve, loosen the edges of the cake and invert onto your serving plate. If the cake won’t release, don't force it. Place it in the oven, turn the oven to 350 °F, and warm for about 10 minutes, to soften the sticky syrup. (If your oven is one that preheats by making its upper element red-hot, place the cake on a lower rack and tent it with aluminum foil to protect it.) Remove from the oven, and tip it onto the serving plate.
12. Serve with hot coffee or tea. The cake is very moist, fragrant and potent.
13. Wrap securely or place under a cake cover, and store at room temperature (should last several days). Freeze for longer storage (up to a month).

NOTES:

• For the cake, I used this 10-cup Heritage Bundt Pan.
• Make this 24 hours before serving (this is a day-before, not day-of cake).
• When baking, I measure flour and sugar using a scale (instead of volume). You would be surprised at the difference between using a scale versus a measuring cup. For convenience, I included both volume and ounces.
• King Arthur calls for spritzing your Bundt pan with cooking spray. In my experience, this ruins your non-stick pan surface (leaves an unremoveable sticky residue). Alternatively, I melt my butter and brush it on every crevice of the pan and then sprinkle flour, shaking out all the excess. Even with its kooky swirl pattern it comes out of the pan perfectly every time. 

I baked my own birthday cake. 

What? You don't do that? It's not that my BF didn't offer to buy me the best dessert in town. [Ed. Note: Save your letters! Jeez.] It's just that I was feeling exceptionally specific, and wanted it to taste deep, dark, intensely chocolatey and extra-extra moist. We don't partake in rich desserts very often, so when we do, it needs to be amazing or it's not worth it. Many times we've found ourselves drooling over beautiful confections, only to be nonplussed by the taste. [Ed. Note: Breathtakingly meh™.]

The reason this cake is my go-to is that it has a creamy chocolate bite, and the sour cream frosting has an impressive tang that really sets it off. Also noteworthy, the frosting has neither butter nor whipped eggs (only a smidge of added sugar), making for easier preparation.

The cake itself is adapted from Ina Garten (the recipe is cut in half), the frosting from Smitten Kitchen. 

Bit of a side note, but I had a perfect birthday yesterday. Our inital dinner plans in San Francisco were thwarted (there's a dog flu ripping through our area, so we couldn't find a proper sitter, and we don't take chances with our Marlowe), but we ended up having an even better day and evening sticking closer to home. The BF took me to the movies (Winchester, not our cup of tea) and then to a terrific local restaurant called Timber & Salt. The meal: an appetizer of crispy brussels sprouts with apple gastrique and whipped goat cheese, cheeseburger with horseradish mayo and bacon jam (oh yes), and a bavette steak over sauteed greens and maitake mushrooms in a red wine reduction sauce.

Once home we chilled to the far superior movie A Futile And Stupid Gesture (about Doug Kenney and the rise and fall of National Lampoon), cracked open a bottle of prosecco we'd been saving, made a cocktail with Aperol (my favorite), and tucked into this cake.

Folks, this is my absolute favorite cake. Excuse me while I have another slice.​

Adapted from: Ina Garten and Smitten Kitchen
Number of Servings: makes a one layer 8-inch cake (round or 8x8 square)

Cake
Ingredients

• ¾ cup + 2 tablespoons all purpose flour, plus more for dusting
• 1 cup sugar
• 6 tablespoons unsweetened cocoa powder 
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• ½ cup buttermilk
• ¼ cup vegetable oil
• 1 large egg
• ½ teaspoon pure vanilla
• ½ cup freshly brewed hot coffee

Directions

1. Preheat oven to 350 °F. Butter one 8 x 2-inch round cake pan or 8 x 8-inch square pan and line with parchment; butter the paper. Dust the pan with flour, tapping out any excess.
2. In electric mixer bowl fitted with a paddle, mix flour with the sugar, cocoa powder, baking soda, baking powder and salt at low speed. In a seperate bowl, whisk buttermilk with the oil, eggs and vanilla. Slowly beat buttermilk mixture into the dry ingredients until just incorporated, then slowly beat into the hot coffee until fully incorporated.
3. Pour batter into the prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in the center of each cake comes out clean (do not overbake). Let the cake cool in the pan for 30 minutes, then invert cake onto a rack to cool. Peel off the parchment.

Chocolate Sour Cream Frosting
NOTE: Be sure that your sour cream is at room temperature before you make the frosting. 
Ingredients

• 7 ½ ounces semisweet or bittersweet chocolate, chopped
• ½ + ⅛ teaspoons instant espresso (optional) 
• 1 ⅛ cups sour cream, at room temperature
• 2-4 tablespoons light corn syrup
• ½  teaspoon vanilla extract

Directions

1. Combine chocolate and optional espresso powder (if using), in the top of a double-boiler or in a heatproof bowl over simmering water. Stir until chocolate is melted. (Alternately, you can melt the chocolate in a microwave for 30 seconds, stirring well, and then heating in 15 second increments, until the chocolate is melted.) Remove from heat and let chocolate cool until tepid.
2. Whisk together the sour cream (I used a hand mixer), 2 tablespoons of corn syrup and vanilla extract until combined. Add the tepid chocolate slowly and stir/beat quickly until mixture is uniform. Taste for sweetness, and if needed, add additional corn syrup in one tablespoon increments until desired level of sweetness is achieved.
3. Let cool in refrigerator until the frosting is a spreadable consistency. This should not take more than 30 minutes. Should the frosting become too thick or stiff, just leave it out until it softens again.