Baked Good of the Day: Old Fashioned Blueberry Coffee Cake

Source: bonappetit.com via Cake on Pinterest

As spied in Bon Appetit; recipe from Cakes & Ale in Georgia. Find the recipe here.

How to Eat An Oreo More Awesomely

CakeSpy Undercover: Lucille's Bakery, Richmond VA

I want to tell you about a supremely enjoyable bakery experience I had in Richmond, VA, at a place called Lucille's Bakery.

Things started off in a good way when we learned that the employee working the counter when we went was originally from the tri-state area (just like me!). We bonded over NY pizza talk. 

And things got even better when we started talking cake. 

Lucille's is a full service bakery, with pastries and fancy tarts, a selection of homey treats such as cookies, brownies, and bars, and breads. 

We set ourselves to trying a variety of the goods. 

First, the cupcake. This had to be devoured immediately, because I was worried about the frosting getting mashed. That would have broken my heart, so I ate it right away. The cake was good, but the frosting was great. It was rich with chocolate flavor, smooth, and extremely satisfying. 

I also got one of their house-made Granola Bars, which was really more like a Mazurka bar, in a good way. A nice, chewy, cookielike bar. I want another one right now.

 I didn't get any of the tarts because I was traveling and I didn't think they would travel well...but aren't they pretty?

The chocolate covered macaroon was a true fatty of a cookie patty--and I mean that in a complimentary way. While I love the look of chocolate dipped macaroons that are half-covered, half-exposed, tastewise, it's clear which side is more delicious. So I was very happy to see that this cookie had an all-over coating. And the taste was surprisingly sophisticated for this homespun sweet, not overly sweet.

Lucille's is a fantastic sweet shop in Richmond--the staff is friendly, the sweets are very good, and the prices are very reasonable. Go there!

Lucille's Bakery, 719 North Meadow Street, Richmond, VA. Find them online here.

Sweet of the Day: Funfetti Cake Batter Popcorn

Source: ericasweettooth.com via Cake on Pinterest

Like, OMG. Find the recipe here.

Political Cookies: Democratic Cookery, 1971

If you've ever been plagued with the pressing question of what democrats ate in 1971, there is a book for you: Democratic Cookery, published in 1971 by the King County Democratic Central Committee.

While many delectable dinner ideas await you in this book (Elva's Veal Roast from Mr.s Lawrence O'brien, wife of chairman, Democratic National Committee; Sweet and Sour Spaghetti from Mrs. David Ceccarelli, wife of Washington State Representative), I skipped right to the desserts.

But what to make first?

The goof-proof fudge? The Sea Foam Candy? TheCapirodata (a white-bread pudding bake from Della Montoya, wife of Joseph M. Montoya, Senator from New Mexico)?

Or perhaps, being a modern woman, I should go for the straightforward "Dessert", which includes detailed instructions on properly defrosting and displaying a Sara Lee Poundcake?

After much debate, I decided to go with the Century 21 Cookies, which sounded like a taste for a brave new (democratic) world. This recipe came from Betty Merril, wife of John Merrill, Washington State Representative. And I think that regardless of political affiliation, most will agree: these cookies are simple to make, pleasing to the palate, and delightful with milk.

Of course, if you want to get political with your cookies, there's this...

Century 21 Cookies

• 1/2 cup margarine or shortening (or, if you're feeling very 2012, butter)
• 1 cup sugar
• 1 egg, unbeaten
• 1 teaspoon vanilla
• 2 cups flour
• 1/4 teaspoon salt
• 1 teaspoon baking powder

Procedure

Cream well shortening, sugar and egg. Sift together dry ingredients and add to creamed mixture. Add vanilla. Roll pieces the size of a walnut into balls and place on greased tin. Flatten each ball with the bottom of a drinking glass which has been buttered and dipped frequently in granulated sugar. Bake at 350 degrees for 8-10 minutes. Makes 3-4 dozen cookies.

Baked Good of the Day: Berliner Pfannkuchen

Source: castsugar.blogspot.com via Cake on Pinterest

Meet a new sweet: a German jelly doughnut called Berliner Pfannkuchen. Find the recipe here.

Cute Food Tutorial: Summery Cupcakes and Cookie Unicorns

Hi all! Norene Cox here from Party Pinching. I'm so excited to be guest blogging for CakeSpy

because I am such a big fan! I’m a lover of cupcakes, photography, writing, beagles & all things

chocolate. I started my website because my kids are growing up (they do that you know) and I

missed being a room mom. I love blogging about all of my fun snacks and party ideas. Today

I’m sharing some fun summer treats that are super easy to make with store-bought candy and

cookies!

Oh, and they’re cute. ‘Cause I’m all about cute food…

These tropical drink cupcake toppers are made from malted milk balls.

Just slice off the top, and with a little melted white chocolate, attach a little piece of licorice lace and some flower sprinkles. Ta-da! You've got yourself a mini coconut drink. Stick in a paper drink umbrella and you have one festive little cupcake- perfect for a luau party!

Mixing coconut or crushed malted milk balls in the batter is pretty yummy too. Heck, you can even add both.

Another super cute summer cupcake topper idea is to take Pez candy and add a little flower sprinkle on one end. Now you have teeny tiny flip flops. Can you imagine anything cuter? Oh, but wait! There’s more cuteness coming…

Behold! A unicorn cookie - the epitome of cuteness.

This little magical sweetie is good for any time of year. It’s made out of a Pepperidge Farm Milano cookie dipped in white candy melts. Simply add some candy eyes and a small marshmallow cut diagonally for the ears. Use an edible black marker to draw the nose on a white candy melt. Then cut the mane out of blue fondant using a mini daisy cutter. Carefully cut the tip off of an ice cream cone for the horn.

It’s cute.

And lucky.

And charming.

It’s magically delicious.

Have a sweet summer everyone!

Sweet of the Day: Pineapple Icebox Cake

Source: bettycrocker.com via Cake on Pinterest

Find the recipe here.

Sweet of the Day: Frozen Hot Chocolate, Jacques Torres, NYC

Take some chocolate. Melt it into decadent drinking chocolate. Yum. NOW, because it's hot outside, mash it with some ice and serve it cold.

The frozen hot chocolate at Jacques Torres in NYC is exquisite. The chocolate is deep, dark, and rich, and served cold, it is sort of like a fudgesicle milkshake, but fancy.

Definitely a highlight from my recent trip to NYC, especially since there was a little extra which they gave to me and my friend, too (see top).

Find locations here.

Donut Hole Blondies Recipe

Photo: Domestic Rebel

Donut-Hole Blondies are purely experimental. It was kind of those moments where you walk by the donut holes and think to yourself thinking to them, you’re going into a blondie today. 

Oh, you don’t talk to food? Nevermind.

They're a popular recipe on my blog for a reason: they're sweet yet salty and are completely delicious.  Blondies are my absolute fave for their rich brown sugar-y flavor, but adding donut holes to them elevates that flavor to crazy levels of awesomeness.  Also, donuts are known as being the best food ever.  Just a fact for you. 

Donut Hole Blondies

Ingredients

• 2 cups brown sugar (light preferred)
• 2/3 cup butter
• 2 eggs
• 2 tsp vanilla
• 2 cups all-purpose flour
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp kosher salt
• 1 pkg glazed donut holes (like the pop’ems kind or from your local market/bakery), cut in half

Procedure

1.  Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking pan with cooking spray; set aside.
2. In a medium saucepan, combine brown sugar and butter together over medium heat until butter melts, the sugar dissolves, and the mixture is smooth, stirring constantly. Allow to cool slightly.
3. Stir in eggs, one at a time, followed by the vanilla. Stir in the flour one cup at a time, then the baking soda and baking powder. Stir in 3/4 of the chopped donut holes and pour into the prepared pan. Top with a couple more donut hole halves and sprinkle with sea salt (you may not use all the donut hole halves but uh, think of something else to use them for?)
4. Bake for approx. 25-30 minutes or until center is set and blondies are lightly golden. Cool for about 1 hr before cutting into squares. Store airtight for 2-3 days.

About the author: Hayley is The Domestic Rebel. She believes in cake mix, overdosing on sparkles & eating that extra cookie. And she really, really loves cupcakes.