I don’t bake many cakes. I’m always happy to eat them, but the thought of frosting a triple-tiered cake stresses me out. It’s probably for the best that we don’t have these treats around the house, as will power has never been one of my strengths. There are no calories in a sliver or in a finger swipe of icing, right?
Breakfast breads are the cakes I so fondly remember from my childhood… banana bread or a sour cream coffee cake were made often, prepared for Sunday brunch or a quick afternoon snack. I don’t make them quite as frequently as my mom does, but I do get the urge from time to time. They don’t last long, either. I’ll cut the majority for Eric to take to work, give a few pieces to friends, and save the rest for us to enjoy for a few days.
When asked to create a recipe for the KitchenAid blog, The Kitchenthusiast, I knew a coffee cake was in order. Baking a cake with pistachios has been on my list for a long time (years, in fact), so I used it as an opportunity to play around with what I believed would be the perfect pairing: pistachios and sour cream coffee cake. And this guy (and his taste-tester husband) were not at all disappointed.
Disclaimer: While I was compensated for this post, all opinions here are my own.
I’ve had some unsuccessful attempts at making ice cream. I blame myself for the majority of these failures (if one can refer to them as such… can something that has cream and sugar in it be bad?). My mistake has always been that I’ve made ice cream in the middle of summer. Now, that might make perfect sense to you folks, but when you keep your apartment at 76 degrees on a balmy day, well, things aren’t likely to freeze very easily. I think my ice cream maker was having issues too. So, between those two things, the stuff wasn’t turning out the way I’d hoped.
Anyway, I decided recently that I’m not giving up. Nope. In fact, I want to start making ice cream on a regular basis. Maybe not every week, but once or twice a month (I think it might be time to get back into that gym routine). I may not post every success on here, but given how good this turned out, I thought it’d be wrong to keep it to myself. Despite my obsession with Jeni’s Ice Cream and her beautiful book (which, shockingly, has sat on my book shelf, virtually untouched for two years. Well, let me tell you, that book has now found a permanent place in our kitchen.