German Chocolate Cake

I haven't done a food post in ages! I miss them but recently I haven't had the urge to bake, let alone take photos of it all. Since I was 'forced' to bake for my godfather's birthday, why not at least take a photo of what ended up to be a beautiful cake. Well, forced sounds horrible, I was happy to make the cake but it was however, under deadline... eek! 

To be honest, I'm not the hugest fan of German chocolate cake. I love chocolate cake. I love chocolate cream cheese frosting. I love coconut and I love pecans. But the combination of all of those things together just does not do it for me for some reason.

So when I tell you I didn't like this cake, please don't be discouraged or swayed away from trying this recipe! I made it for my dear Godfather's birthday and he loves German chocolate cake. That being said, he said this was one of the best ones he's ever had. I can't tell you if he was saying that to be sweet to me  or if it was true, but since he's a pretty honest man, I think it's probably true - whew! Let me just say though, the cake alone was fabulously moist and the frosting was deliciously smooth and tangy.

German Chocolate Cake

Yields: 24 cupcakes

Original recipe here.

For the chocolate cake:

1 box Devil's food cake

3 eggs

1/2 cup vegetable oil

1 tsp. vanilla

3/4 cup buttermilk

1 cup sour cream

For the German chocolate frosting:

1 cup evaporated milk

1 cup sugar

3 egg yolks, lightly beaten

1/2 cup butter

1 1/2 tsp. vanilla 

1 1/2 cups chopped pecans

1 1/2 cups flaked coconut

For the chocolate buttercream:

4 oz. cream cheese

1/2 cup butter

2/3 cup unsweetened cocoa powder

3 cups powdered sugar

2 tsp. vanilla

1 tbsn. milk or cream, if needed

Preheat the oven to 350 F and line two muffin tins with liners, set aside. In a large bowl, combine the oil, eggs and vanilla. Sift about 1/3 of the cake mix and mix until combined. Add the buttermilk and stir until combined. Add another 1/3 of the cake mix, stir to combine. Add the sour cream, then the remaining cake mix and stir until combined. Fill the cupcake liners 2/3 full and bake for 18 - 22 minutes or until an inserted toothpick comes out clean.

  

To make the frosting, over medium heat in a saucepan, constantly stir the evaporated milk, sugar, egg yolks and butter until thickened (basically until it boils, about 15 minutes). Stir in the vanilla, pecans and coconut. Let cool. To make the chocolate buttercream, beat the cream cheese and butter for 4 minutes, add the cocoa, powdered sugar and vanilla. Let beat for 3 minutes. If it is too thick, add some milk. If it is too thin, add some more powdered sugar. Pipe the chocolate buttercream along the edges of the cooled cupcakes to create a barrier, then add a small scoop of cooled German chocolate frosting into the center. 

Video(s) of the Week

You might know Duck Sauce from their 'Barbara Streisand' fame, but I think this new video is ridiculously hilarious and deserves equal amount of fame! A-trak (half of the Duck Sauce group) said that the 'Big Bad Wolf' could refer to anything really so why not go all out and turn them into crotchfaces? Amazing concept to say the least. 

Deadmau5's shows are more than just a concert, they're a whole production! Witnessing it first hand was a whole body experience. Seeing how much effort goes into producing an his concerts is totally awesome.

I loveeee this song, as previously stated here, and the video is so, so perfect. It's completely emotional and reminds me a lot of Skins, a show I was addicted to for a while...

Layer Cake Bakery {Irvine}

I'm always on the prowl for a good French macaron. I've successfully made them myself probably three out of ten times, so buying them is definitely a better option for me haha! I'd love to perfect my technique sometime in the future but realistically, if I want a French macaron, I'm best off buying them.

I decided to visit Layer Cake Bakery in Irvine because I'd heard from multiple people about how great their macarons are. I was happy to finally hear that I could get a macaron in Orange County rather than having to travel miles to Los Angeles for my favorite 'Lette macarons. 

Above is a canelé, which I've been trying to try for years. I wanted to make them myself a while ago after coming across them online - they sounded delicious, chewy and custardy... how could I not want to eat them? I couldn't make them because I didn't have the proper pans, so I pushed them out of my radar but the instant I saw them in this bakery, I was so happy!

The canelé was awesome - exactly as I imagined. So crispy and crunchy on the outside and fabulously chewy on the inside.

Now on to the main event: the macarons! These were pretty darn good and I've come across many macarons in my day. They were the perfect crispy-chewy texture and the fillings were smooth and sweet. Being that I'm picky, the fillings though weren't my favorite because I'm not the biggest fan of buttercream fillings in French macarons. I much prefer ganache but don't get me wrong, these were still amazing!

Yelp

Website

Manicure Mondays: The Accent Nail

Sometimes I like to keep my manicures simple but on the other hand, have this urge to glitterize everything. The accent nail is the answer to this problem. Sometimes a full 10 fingers of glitter is too much for everyday life and something I like to save for things like... Vegas! But... one glitter nail? Oooooh so pretty!

{what i used}

CND stickey anchoring base coat

Essie tart deco (for the main color)

ORLY luxe (for the accent nail)

Milani jewel fx specialty nail laquer in gold (for the accent nail)

Seche Vite dry fast topcoat

Re:generation

I'm a fan of all types of music (with the exception of pure screaming), so I'm definitely a big fan of this. Can't wait to hear the musical mash-up.

Mixtape

IT IS THAT TIME (aka new music time)!

oregon bike trails . cayucas

pure summery, folky goodness.

the rapture . how deep is your love {a-trak remix}

this song is already hot as shit, but a-trak remixing it takes it to a whole new level!

neon indian . polish girl

awesome synth bleeps that make me want to break out my disco dance moves. pure electronic bliss.

the bloody beetroots . rombo ft. congorock

when you combine the bloody beetroots and congorock, you can bet that you'll get a badass, hard-hitting tune. this is it.

DEVolution . good love {alesso remix}

alesso always knows how to make a feel good song - this is no different!

lips . everything to me {christian strobe remix}

love this chill-out song. perfect for the start of fall when i like to start listening to my "gloomy day" weather music.

jhameel . the human condition

reminds me a lot like dan black, whom i adore. so naturally, i adore jhameel too.

pretty lights . hot like sauce

pretty lights has been KILLING IT. i want to see him live so badly... like NOW, please!

dada life . happy violence

dada life is simply one of my favorites. their music is pure ridiculousness in a good way. seeing them live puts them on another level too - their energy is insane. i mean come on... champagne + bananas? how can you beat that combo?

afrojack, steve aoki . no beef ft. miss palmer

i love this song. pure house madness. the end. 

the generationals . when they fight, they fight

pure, unadulterated goodness. makes me want to put on a circle skirt and sashay a bit!

dillon francis, cory enemy . who the fuck are you

dubstep goodness on crack! people like to rag on dubstep a lot, but just accept it and enjoy the weird, repetitive, choppy existence that it is!

delorean . simple graces

listen to the first five seconds and you'll be hooked instantly. i promise you.

bag raiders . snake charmer

bag raiders is the shit! that is all.

aphex twin . windowlicker

oldie but a goodie.

dirty south . walking alone

cannot wait for this to be released! my horrible ripped version has been on loop nonetheless.

the honey trees . moon river

moon river is a henri mancini classic. i love this ethereal cover.

zedd . the anthem

i love zedd. i think he is one of the best live shows i've seen yet - every song he threw on made me want to dance ridiculously!

avicii . fade into darkness {albin myers remix}

always love for avicii. after hearing him play this remix at nocturnal, i knew i had to get my hands on it!

robyn . call your girlfriend {feed me remix}

always love for robyn, too! her music always pulls me in some way.

rihanna (produced by calvin harris) . we found love

i ADORE this song!! house is invading the entire music scene like BOOM, so you'd better get used to it! 

florence + the machine . shake it out {the weeknd remix}

the weeknd is the shit. they're huge right now and with this remix of florence, i'm sure they'll get bigger and bigger with time.

* all links are to where songs can be downloaded or listened to

Swedish Semlor

I love anything involved with cream or custard. Cream puffs are just a complete celebration of the gorgeous lusciousness that is custard, which is why, naturally, I'm in love with them. After seeing gorgeous photos of Swedish semlor on Pinterest, I was intrigued and decided to find out a little bit more about them.

The Swedish have this lovely tradition called 'fika' which is basically a time in the day where they take the time to relax with some coffee and pastries. I think it's the most lovely idea ever, if only we could all take some time out of our busy lives to enjoy some fine company and fine pastries - I think it would do us all a big favor. Anyways, semlor are the Swedish version of cream puffs, but a little bit more involved and fragranced with the slightest bit of cardamom and almond.

 Soft, cardamom spiced buns filled with custard and whipped cream and topped with just a bit of powdered sugar... come on now, how can it not be good? Plus, they're really pretty too!

Swedish Semlor

Yields: 8 large buns or 16 mini buns

Adapted from here.

1 large egg

1/3 cup butter, melted

3/4 cup warm milk

1 1/4 tsp. active dry yeast

2 1/2 cups flour

1/4 cup sugar

1/4 tsp. salt

1/2 tsp. ground cardamom, plus more for filling

1/2 cup flour

2 tsp. baking powder

1/4 cup milk, or as needed

3 oz. marzipan

1/4 tsp. almond extract

1 cup heavy whipping cream

powdered sugar, for dusting

In a large bowl, whisk together the egg with the melted butter and milk. Sprinkle the yeast on top and allow to soften for 5 minutes. Meanwhile, sift together the 2 1/2 cups of flour with 1/4 cup sugar, salt and ground cardamom. Once the yeast has softened, stir the flour mixture into the milk mixture until a soft dough forms. Cover the bowl with a towel and allow to rise in a warm spot for 30 minutes. Sift together the remaining flour and baking powder. Stir into the risen dough, then knead until smooth. Form into 8 equal balls or 16 if you'd like smaller buns. Place onto a greased baking sheet, cover with a towel and allow to rise until doubled in bulk, 35 - 40 minutes. 

Preheat the oven to 350 F. Bake the buns for 10 - 15 minutes until golden brown and the center is firm. Cool the buns on a wire rack until room temperature. Once cool, cut about 1/2" thick slice off the top, set aside. Scoop or cut out the center of the buns, leaving a shell about 1/2" thick. Tear the removed bread into small pieces and place into the bowl of a food processor. Add the milk and marzipan to the mixture and process until smooth, adding more milk if necessary. It should be the consistency of pudding. Add the almond extract and a pinch of cardamom and process until combined. Scoop this mixture into the hollowed buns. Whip the cream with 2 tbsn. of sugar to stiff peaks. Pipe the whipped cream on top of the filling to 1/2" over the top of the bun. Replace tops onto the buns and dust with powdered sugar.

Manicure Mondays: Zebra

Ever since it has been getting hot in my parts, all I've wanted to do is wear the craziest, most colorful nails around! I just got this new, absolutely gorgeous Zoya color that epitomizes summer - the brightest, boldest hot pink ever. I'm not a pink girl by any means, but this just screamed out to me.

I thought I'd kick it up a notch even more by adding some badass zebra stripes using a striping brush. Just two coats of the Zoya color, then by using a striping brush, I added random and slightly messy horizontal stripes across my nail. Since it's supposed to be kind of organic, it wasn't too hard to make it look good. Mistakes are welcome!

{what i used}

CND stickey anchoring base coat

Zoya lola

Cacee color artist with striping brush in black

Seche Vite dry fast topcoat

Nicole by OPI drying drops

Frangipane Fruit Tart

This, my friends, is one of my favorite things I've ever made. Ever.

It's the epitome of desserts I love because it is both rich tasting and refreshing at the same time! Plus, it has custard and of course, anything that has custard in it is a win in my book. Let me just emphasize again that this fruit tart is amazing; not only does it taste amazing, it's literally breathtaking to look at. It starts with a chewy and sweet sugar cookie crust, which is then filled with the most fragrant and delicious frangipane filling. On top of that is a layer of creamy vanilla custard that helps keep the whole tart moist and enables the fruit to stick to the tart. If you can imagine anything more this tart needs, it is then topped with a medley of fresh fruit and beautified with an apricot glaze that makes it even more stunning to look at!

I know this sounds really tedious, having five components and all, but the way I make this tart (using shortcuts) makes it do-able and when you take a bite of this gorgeous thing you just made, you'll start thinking of when you're gonna make it again and again! I've made it almost 10 times already... not joking!

French Fruit Tart

Yields: 2 9" tarts

Original frangipane recipe here.

http://gourmeted.com/2010/07/28/blueberry-frangipane-tart/

For the crust:

1 package dry mix sugar cookie dough

+ the ingredients needed to make it, according to the package

For the custard layer:

1 small package of French vanilla pudding

1 cup whole milk

3/4 cup heavy cream

1 tsp. vanilla 

 For the frangipane layer:

8 tbsn. unsalted butter, softened

2/3 cup powdered sugar

1 cup almond meal or ground almonds

4 tsp. cornstarch

1 large egg

1 large egg yolk

1 tsp. almond extract

For the glaze:

1/4 cup apricot jam or orange marmalade

2 tbsn. water

For the filling (any assortment of the below will work):

raspberries

golden raspberries

blueberries

strawberries

blackberries

kiwi

peaches

mango

mandarin oranges

First, prepare the frangipane filing. Combine the butter and sugar in a food processor and pulse until smooth. Add the ground almonds and pulse to blend. Add the cornstarch and pulse. Mix in the egg, egg yolk and almond extract. Scrape into a bowl and chill in the refrigerator for at least 2 hours before using. 

Preheat the oven to 350 F. Prepare the sugar cookie mix according to the directions on the package. Divide the dough among two 9" tart pans with removable bottoms. Spread evenly along the entire surface and up the sides (don't worry if it looks thin - it will puff up during baking). Bake for 8 - 10 minutes until just barely golden. Set aside to cool a bit. Once room temperature, divide the frangipane filling among the two par-baked tart shells and bake for 10 - 15 minutes until slightly puffed and golden brown. Remove to a rack to cool completely.

To prepare the custard, combine all of the ingredients into a bowl and whisk for 3 - 5 minutes until thickened and smooth. Let sit in the refrigerator for at least 10 minutes to chill and thicken up some more. Once thickened, use a offset spatula to divide the custard among the two tarts, spreading the custard over the entire surface in a smooth layer. Top with your assortment of fruit in any manner that you like. To make the glaze, heat all of the ingredients over medium heat in a small saucepan. Stir to combine. Once thinned, remove from the heat and use a pastry brush to glaze the entire surface of the tart. Chill the tart for at least 1 hour before serving. Enjoy!

Manicure Mondays: Shattered Glass

The minute I laid my eyes on Color Club's "Covered in Diamonds" flake polish was the minute I decided I needed it in my life! It's the most unique nail polish I've ever seen and it's utterly gorgeous. I love it over black because all of the colors shine over it, but it's equally as gorgeous on any other polish you can imagine.

{what i used}

CND stickey anchoring base coat

Wet n' Wild black

Color Club covered in diamonds

Seche Vite dry fast topcoat