Again, on the subject of pound cake.

I am a horrible blogger. You must think I’ve abandoned you. And, I kinda have. We moved. I got a job (with American General Life and Accident). Life has… overwhelmed. I have hardly cooked, baked or even looked at my kitchen beyond fixing cereal or a sandwich. It’s a horrible, horrible shame.

But today, I have the craving to cook. To cook the Brussels sprouts and broccoli and chicken breast and potatoes languishing in my kitchen, even though I need to clean because tomorrow evening we’re leaving to go to Kentucky for a week of vacation and Thanksgiving. So maybe I’ll take photos of that.

In the meantime, I still love pound cake, so I’m going to leave you – not forever – with this. Married women, this is so for you.

Don’t Send a Man to the Grocery Store!
Jeanne Robertson

Baby Banana Bread Bundts

I am one of those apparently few who don’t really care for banana bread. I mean, I’ll eat it if I don’t have a choice, but it’s not something I go out of my way to get. I prefer apples. And it’s not an unpleasant food – I just don’t care for it. Cullen, on the other hand, loves the stuff. So when we had some bananas getting browner by the second laying on the counter, he asked me, “Can you make banana bread?” And when he got the look that says “um, duh, honey,” he shut up and put the banana in the freezer. About a week later, I took them out and started making banana bread so he would have something tasty and reasonably healthy to take to work with him. They were a stellar hit with him, and with his OIC, so good things all around.

(Recipe after the jump.)

Someone’s perfect pound cake.

Finally, things are starting to settle down. A new house is rapidly becoming home for us. Three pecan trees in the front – can’t wait for pecans to fall so we can roast and freeze and store them – and a fenced yard in the back for the two furry children, who are thrilled to have room to run and bushes to lay under. Hardwood floors, lots of closet space, and the kitchen – oh sweet kitchen. Open space, with windows to the front yard (and the elderly neighbors’ three acres of flower gardens). New and new-to-us appliances, barely used or loved – until now. I have a brand-new stove and chest freezer – the thrill! The chest freezer has gotten its love and is slowly accumulating frozen meats, unbaked baguettes and the remainder of my birthday DQ icecream cake. (Don’t hate.) And the range has gotten more than its share so far with plenty of sautéing, pan-frying and water-boiling going on. But the oven… the poor, neglected oven has yet to experience any baked goods, so far serving only to warm leftovers or food-gifts for a large family supper.

I wanted a recipe that would showcase my appreciation for this new appliance in my home, something that would fill the house with warmth and love. A banana nut bread thought popped up, but alas – no nuts in the house. A desire for popovers popped up one morning, but I can’t seem to find my regular muffin tins. Breads are intended, but mostly for freezing and baking later, and besides, we don’t need fresh bread right now. No other recipe spoke to me. What recipe would share that feeling I wanted in my house, the homey loving wanted feeling?

Lemon pound cake.

You may not know this, but a well-made pound cake is a beautiful, tasty, delightful thing. God bless whoever came up with the idea of putting a pound apiece of butter, sugar, flour and eggs (in that order, I understand) together and making a simple cake creation out of it.

Pound cake is nearly a religious symbol in the South. Everyone, and I mean everyone, has a different recipe. You’d think a pound cake recipe wouldn’t have nearly so many variations, but everybody’s grandmama or grandaddy or Aunt Bessie or Cousin Alma or Aunt Ellie who’s not really your aunt but she might as well be family… everybody’s got a recipe. Some call for shortening, some call for butter. Some call for vanilla, some for lemon. Some call for chocolate chips or blueberries or peaches. Some are reportedly best baked in loaf pans, while others are better in a tube pan, and still others only work in a 10-inch bundt. (There are folks who would faint if you baked their beloved family recipe in a bundt. I don’t really know why.) Some recipes turn out a fluffy, pale interior with a barely golden puckered crust, while other recipes produce a dense yellow beauty complete with a toothsome outer dark brown crumb. It all depends on your fat, and your means of mixing, and the time spent mixing wet vs. dry and dry into wet…

Such a simple recipe doesn’t seem so simple, does it?

Hershey’s Chocolate Cake, by request.

I’ve only made this cake twice – once to try it out, which was a huge success, and the second time for Cullen’s 25th birthday, on request. It was actually quite an honor to be asked to make the cake for his birthday. Normally his aunt makes all birthday cakes for the family, but in this case (and under family circumstances), not so much. He got a piece of the first cake and was smitten from the word “go.” When we asked him what he wanted for his birthday cake, he immediately answered: “That chocolate cake you made and took to the office. It was goooood.”

How can you turn down a man with a wish for his birthday cake?

The only difference between the two was the buttercream that I used. I used a recipe for “drier” buttercream the first go-round – that’s the cake that I’ve been teasing you with for weeks on end. Unfortunately for me, I couldn’t remember where I found that particular recipe, so I had to go searching for another one. I finally settled on the SMBC from Joy the Baker, and though it was tasty, I think I screwed it up. It was very soft, and like to never set up properly. Of course, it may have been divine retribution from the Kitchen Gods for using someone else’s Cuisinart mixer versus my own loving KitchenAid to make the damn buttercream in the first place. I’m sure that’s a cardinal sin, written down in the original kitchen Bible. That’ll teach me, won’t it? Maybe next time, it’ll work out for me.

Easy Apple Tart. (And Happy Birthday, baby!)

I’ve been meaning to make this ever since Ree posted it on PW Cooks! And then, lo and behold, TWD up and makes a Parisian Apple Tart…let. Tinier and fancier than Ree’s, but you know what? Who needs cute? I just want dessert – who cares if it’s cute? I’m not a TWD baker for that reason (and, well, I don’t own nor have the disposable cash to buy the book), and besides, I have a country girl-connection with Ree’s cooking. It speaks to me.

As with a great many of my escapades, I ended up making this out of necessity. I had an open box of puff pastry in the deep freeze, in danger of frostbite and infamous freezer burn; and I had four five Granny Smith apples sitting on the counter, threatening immediate rot and revolt if I didn’t go ahead and use them for their intended purpose. Kitchen mutiny! I shouldn’t say that. My kitchen is actually trying to help me stay honest and use up what I already have before I dance off to the grocery for newer, prettier items and ignore the unloved foodstuffs languishing on the counter and in the back of the fridge. Lucky for me that Granny Smiths are much hardier than their cousins Gala and Golden Delicious, or they would’ve ended up in the bin instead of on sheets of puff pastry.

I enlisted Cullen (that’s 354, for those of you that don’t know) to cut up apples. I’m left-handed, and while we’re purportedly rather creative beings, we generally suck at straight lines and vectors. That is to say, I can’t cut in a straight line to save my fingers, nor can I make very teeny tiny slivers of things as I would like without the use of a mandoline. Cullen, on the other hand, is right-handed and rather good in a manly, mechanical fashion, and therefore perfect for slicing up apples into something other than wedges or chunks. While he was slicing apples, I was unfolding puff pastry and slicing a sheet in half, spraying down baking sheets… you know, prep stuff. Oh, and playing on the Internet. Does that make me a horrible person, surfing the Internet while my erstwhile fiancè is painstakingly slicing apples on my behalf? I hope not, ’cause it’s going to happen again. Though maybe not with apples involved. Probably onions.

Red Pepper Fougasse (ABi5!)

To be honest, I would have never made this if it wasn’t for my future mother-in-law’s request. She was perusing the Internet and lo and behold, came upon the Artisan Bread in Five site when the Red Pepper Fougasse was the top post on the frontpage. She fell in love, apparently, and when she showed the office, she said, “I bet Kate can make that. She makes stuff like that all the time!”

So I did, thanks to the wonderful ABi5 folks, Zoë and Jeff, who are kind enough to post their recipes online. I followed the recipe almost exactly, and it turned out beautifully. The only difference I made was in the Master Dough – on a whim, I made a wheat dough (half wheat and half regular all-purpose).

The recipe is posted here, of course, and I highly suggest you try it out, especially if you like savory filled breads. Not only my future mother-in-law, but everyone in the family enjoyed this bread, and these can be some picky people! Red pepper fougasse is not usually served next to green beans and pot roast here! What more of a recommendation could you want?

Blogging is hard, man.

I mean it. HARD. Of course, all the dedicated bloggers know that already. But as a beginner blogger, they don’t tell you that when you start. You just start one up, get a few readers, type a few posts and think ‘Hey, this is easy!’ And it is, as long as you’re not worried about a reader following, or any real subject matter – as long as you’re writing for yourself. It’s like writing a novel that isn’t intended for anyone else to read. It can be misspelled, grammatically incorrect, pointless and inaccurate as to the rule of the world (from gravity to the average speed of human reflexes) because your target audience is none other than yourself.

But that’s not the point of a good blog. A good blog isn’t written for the writer, but for the readers. And some folks start up a blog, continue it for a little while, then quit a few months later. Why? Usually it isn’t because of negative comments, or a lack of readership (sometimes it is), but because the writer is just not committed. My last real post was over a month ago. I’m sorry. I’ve meant to write up something interesting, something worth reading, but I just haven’t been able to manage. Thanks to a life crisis of mild depression from an increasingly poor living situation; then a week and a half of moving; and then a bout with a scary medical emergency that turned out to be a brain tumor (NOT me, just family) the rest of May and this first week of June have been crazy with adjustments and readjustments to living, eating, cooking, sleeping and living in general. Now that everything’s getting back in some semblance of order (more time for martial arts vs. no Internet at home), I can try to get back on track. I have a full kitchen now, and sick family to cook for – one that not only enjoys, but actually requests new, healthy food! There’s no reason why I can’t (in theory) write up a post at night and blog at work during my lunch hour, or early in the morning, or late in the day! …right?

Trouble is, by the time I get home, it’s hard to do anything besides clean, eat a short meal, feed the dogs and go to bed. I’m exhausted. (Cleaning up after a 70-year-old can be worse than with a 2-year-old…) I have so much to do on the weekends – plant new garden beds, mow the lawn, train the dogs, clean the bathroom and our bedroom, wash laundry, put away laundry – phew, is this what it’s like, being a stay at home mom? I have the utmost respect for you. I’m not being the least sarcastic. Plus, I’m job-searching like mad because my current position is up come the end of the month (all of a sudden, and no I’m not kidding about that part) and trying to find even a part-time position in this economy requires an act of Congress signed by God and the Holy Spirit. Plus, other things I dare not speak of for fear that audible speech may ruin the chances of realization are in the works, things that I must pray hard for.

But enough of excuses. No more random updates. No more filler posts of “I suck, sorry.” After this one, I mean. I’m going to put myself on a schedule – once a week blog posts, every Friday, with the occasional bonus just-can’t-wait-for-Friday Monday post. Surely I can come up with something remotely interesting, vaguely delicious, every seven days, can’t I? If others do it more than once a week, there’s no reason I shouldn’t be able to hold up one post a week barring an earthquake, the Internet hitting the end of its limits and the coming of the Messiah. Starting next week with Hershey’s chocolate cake and Swiss meringue buttercream… yum.

I hope you can forgive me.

Cake can be filling (ha ha HA).

Or filler. I’m so funny.

Just a tease:

Sweet potato revelation.

Everybody has the vegetable they loathed as a child, and probably don’t even like now. There’s the infamous Brussels sprout, the terrible broccoli (or cauliflower, in some cases), the despicable beet. I was apparently the golden child of my generation – I ate carrots straight from the soil and beans picked just off the vine. But I had a few that I wouldn’t eat. Lima beans, a favorite of Mom’s. Tomatoes, though ketchup was okay*. Okra in any form.

And sweet potatoes.

I don’t know why ’sweet potatoes.’ One would think it would be a no-contest children’s food – mashed, cubed, easily flavored, often sweet. What more could you want? It didn’t matter. I wouldn’t eat them. Maybe it was the presentation first – the only way I ever saw sweet potato was in casserole or soufflé, topped with marshmallows and browned black on top, rough-textured and cloyingly sweet. I was not a fan, and in fact, am still not a fan of that particular dish. As I got older, I still shunned them in whatever form, whatever color, however prepared. No sweet potatoes, or yams, or anything. No thank you.

Now that I am older still, I’m a little more adventurous. I heard about all the health benefits of sweet potatoes, saw the lovely colors and decided… well, they’re cheap for right now, why not? I took some home and promptly forgot about them. Good thing tubers stay acceptable in the dark and cool of my pantry.

I was hungry right then, so I decided baked sweet potatoes were right out. I didn’t have time to wait an hour or somesuch for baked potatoes. I peeled and cubed them roughly instead, planning on a mashed sweet potato something. I threw my cubes in a pot of boiling water and let them starch themselves out while I put breaded pork chops in the oven and prepared asparagus spears for roasting.