Taking it to the Sweet: Making the World Sweeter With Free Treats

We could all take a cue from Miss Rumphius, a children's book written and illustrated by Barbara Cooney.

Early on in the book, the main character's grandfather offers a life lesson, urging her to see the world, seek adventure, but says that ultimately, "you must do something to make your world more beautiful".

And with that principle as my guide, I've done this in the most simple way: by putting out sweet treats for people passing by my retail store. 

Why do this? Well, a couple reasons. True, it does bring customers in (and this helps with my rent and keeps my pugs in puppy chow).

But even more so, it's an incredible thing to see people's reactions as they pass by.

There is a certain magic to seeing people's faces light up as they unexpectedly encounter a tray of brightly colored cookies, cupcakes, or even Pop-Tarts broken into bite-sized pieces. Especially in a neighborhood which is best known for its disaffected hipsters. It's fun to see them smile.

As for the sweets themselves? Sometimes they are homemade, and sometimes they are store-bought. Truly, though, (yes, I'll admit it!) the sweets themselves are almost secondary to the idea that this gesture is meant to take one out of the sometimes dull routine of everyday life--if only for a sweet and fleeting moment.

After all, who isn't just a little delighted by the prospect of a free cookie or treat, just because?

And it's fun to muse on the possible sweet implications: for instance, if encountering unexpected treats brightened one person's day enough so that they smiled at the next person they saw on the street, and that act put that person in a better mood...well, just think of the sweet domino effect this could all have.

Here's to a sweet week for all!

Want to see the magic for yourself? I'll be putting these out today (while they last!):

Total sweetness, brought to you by CakeSpy Shop, 415 E. Pine Street, Capitol Hill, Seattle.

A Midsummer Night's Creamsicles for Serious Eats

This week marks Midsummer, that magical part of the year where the days are long and, according to Shakespeare, the nights are made of magic.

And while Shakespeare is fine, creamsicles are divine--and so I present A Midsummer Night's Creamsicles, a homemade version of the classic treat which truly taste best when enjoyed in the summer months. This adaptation of the creamsicle couldn't be easier to make. While I can't guarantee that they'll inspire Shakespeare in the Park-style monologues, with their sweet vanilla ice cream center surrounded by a creamy-tart orange coating, I can say that they're decidedly dreamy.

Or as Shakespeare might say, "To sleep, perchance, to creamsicle."

For more, plus the recipe, visit Serious Eats!

Essie's Cookies: A Sweet Treat From Betty Crocker's Cooky Book

Well, it was natural that I would feel an affinity with a recipe called "Essie's Cookies"--after all, Essie sounds like Jessie, and that's me!

But rhyming namesake aside, what do these cookies have to offer for eaters? Well, according to the intro in what you have to know is my favorite cookie cookbook, Betty Crocker's Cooky Book, they are a "crisp, crunchy, good-eating cooky". Quel mysterieuse! Curious, I whipped up a batch.

Turns out, these are an amazingly easy rolled sugar cookie, and true to BC's word, very "good-eating". Visiting parents favored the ones from the back of the pan which were crispy on the edges; Mr. Spy and I ate up the softy ones from the front (because no, I didn't rotate the pan--even though I know you're supposed to. Whatevs).

Oh, and in the spirit of abbreviation (and ingredient availability chez moi) I omitted the split almonds on top. Don't tell Essie, but I think they were fine without.

Here's the recipe:

Essie's Cookies 

Makes about 36 cookies

Ingredients

• 1/2 cup butter
• 1 cup sugar
• 1 egg
• 1/2 teaspoon almond extract
• 1 3/4 cups flour
• 2 teaspoons baking powder

Optional: 1 egg white (for an egg wash), 1 teaspoon cinnamon, 1/4 cup sugar, and toasted split almonds to top the cookies (I just sprinkled with sugar)

Procedure

1. In a stand mixer, mix butter, 1 cup sugar, egg, and flavoring thoroughly.
2. In a separate bowl, stir together flour and baking powder.
3. Blend the flour mixture into the wet mixture. Chill dough for at least an hour.
4. Heat oven to 375 F. Roll dough 1/16" thick on a lightly floured, cloth covered board. Cut with cookie cutters; place on an ungreased baking sheet.
5. If you're doing the egg wash business, beat the egg white with a fork and brush over cookies; sprinkle the cinnamon and sugar on top, and garnish with toasted split almonds. Or, if you're lazy like me, just sprinkle with sugar and pop 'em in the oven.
6. Bake 8-10 minutes, or until lightly brown at the edges.

Cake Byte: Gamma Ray Games Anniversary, There Will Be Cupcakes

The best part about owning a store? Well, other than the boatloads of cash that customer throw at me on a daily basis, that is?

Totally sweet neighbors. 

Next to CakeSpy Shop in Capitol Hill are a suite of totally sweet shops, including Spine and Crown Books, Zero Zero Hair Salon, and Gamma Ray Games. And soon, the latter will be celebrating their one year anniversary--and there will be cupcakes. From another Capitol Hill institution, Cupcake Royale.

So why not help my sweet neighbors celebrate, since you'll probably be in the neighborhood draining your bank account at my store anyway? There will be games, and an art exhibition to help you digest your delicious cupcakes.

Save the date: Gamma Ray Games 1 Year Anniversary - July 6. There will be cupcakes.

For more info, visit gammaraygamestore.com.

White Light: White Chocolate and Apricot Cookies Recipe

I'll confess: one of my favorite things about the publication Seattle Woman Magazine is that they often feature recipes from Macrina Bakery, a famous bakery around these parts. And in a recent issue, they featured a recipe for chocolate and apricot cookies. Delicious combination? I think so.

In my version, they get an even sweeter makeover by using white chocolate chips and a handful of candied walnuts, making for a tempting treat for customers at my store!

Of course, if you can't stop by to try them, make the magic happen in your own household: here's my adaptation of the recipe.

White Chocolate and Apricot Cookies

Adapted from Macrina Bakery

Makes 15 jumbo cookies, or up to 36 small cookies

Ingredients

• 2 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon finely ground espresso or coffee
• 10 ounces white chocolate chips
• 3/4 cup apricots, diced
• a generous handful of candied walnuts (optional)
• 8 ounces butter, at room temperature
• 1 1/2 cups sugar (original recipe called for half white and half brown, but I only had white--still tasty)
• 2 eggs
• 2 teaspoons pure vanilla extract

Procedure 

1. Combine flour, baking soda, salt, and espresso in a medium bowl. Mix with a whisk until evenly distributed. Add chocolate chips and apricot bits and mix well. Set aside.
2. Combine the butter and sugar in a stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes, until the mixture is smooth and pale in color. Add 1 egg at a time, mixing until incorporated. Scrape down the sides of the bowl, and then add the vanilla. Continue mixing until butter, sugar, eggs, and vanilla are all incorporated (about 1 minute). Scrape down the sides of the bowl.
3. Add the dry ingredients in 3 additions. Mix on low speed for no more than 1 minute. Remove bowl from mixture and do a final mix with a rubber spatula.
4. Remove from bowl and chill for at least one hour.
5. Preheat oven to 350. Line two baking sheets with parchment.
6. Scoop dough with a medium-sized ice cream scoop to form 1-inch balls. Leave at least an inch and a half around each cookie to allow for some spreading.
7. Bake cookies for 15-18 minutes, turning about halfway to ensure even baking. Cookies should be golden at the edges but soft in the middle.
8. These cookies will keep for up to 3 days in an airtight container.

Baker's Dozen: A Batch of Sweet Links

Happy Friday! Here's a baker's dozen of sweet ways to spend some time on the internet!

How many cakes are Father's Day Tie themed? More than you'd think.

Red Velvet Madness: read the recaps on the Red Velvet Smackdown at CakeSpy Shop on Lorna Yee's and Jackie Baisa's sites!

A Tablet, but not for writing: Not So Humble Pie introduced me to a Scottish Candy.

The. Most. Stunning. Swiss Black Forest Cake. (via Passionate About Baking)

The Best Chocolate Cake in the World? A new bakery with serious moxie in NYC.

Mighty Donuts: Leslie Kelly interviews Sara Beth Russert of Mighty-O Donuts.

Setting out to try 7 cupcake shops in one day? I salute you, Road to Sweetness.

Just donut: a sweet (and calorie-free!) donut clutch by Confection Collection!

Get Figgy: Ricotta with Honey and Roasted Figs recipe, via the Zabar's blog.

Sweet bites: online bakery Sweet Dreamery Desserts sells Tiffany Blue "Sweetbites" cake truffles.

"I'm not sure if this video is supposed to make you want to eat cupcakes, or make you never eat them again"--Cake Gumshoe Phil on the new Katy Perry video.

Cake stationery alert! You can find some cute cards here.

Sweet memories: rediscover the mazurka bar!

Cake Byte: Delicious Pina Colada Cupcakes from Trophy Cupcakes

Pictured in front of Nihontown by Ken TayaPina Coladas? So passe. It's all about the Pina Colada cupcake these days, and if you're feeling the need, Seattle's Trophy Cupcakes has you covered.

What makes up a Pina Colada cupcake? Inspired by the classic cocktail's flavors, this sweet treat is comprised of a pineapple coconut cupcake topped in coconut rum buttercream--all prettily topped with a maraschino cherry. 

But really, telling you the facts about the flavor do little to convey the extremely enjoyable experiene of eating it: this cupcake is super sweet, and perfectly complemented by a boozy (watch out!) frosting, which is definitely not for kids but oh so enjoyable for adults. 

I'd go so far as to say that any hour this cupcake is consumed is an extremely Happy Hour. But watch out--other flavors might get jealous!

Pina Colada Cupcakes, available every Tuesday and Friday through June at all Trophy Cupcakes locations. For up-to-the-minute updates, follow them on Twitter and on Facebook!

Cake Byte: Threadcakes Contest is Back!

When cool and clever apparel design and cakes meet, the results are totally sweet.

This is all to say: the Threadcakes Contest is back!

What is this, you may be asking? Well, per the website,

Threadcakes is a fun, online cake-baking contest run by Chris Cardinal and Threadless.com, where bakers like you (and non-bakers like me) turn their favorite Threadless designs into amazing cakes! (Lovingly hosted by Synapse Studios.) 

For instance, the above cake was inspired by the t-shirt design to the left. Awesome, right?

What it basically amounts to is a cool cake contest for bakers--or, if you're not so artistically inclined, a really fun place to browse cakes that other people have made.

For the rules and to learn how to enter, visit the site; for previous winning entries, click here.

Wild Oats: Oatsies Recipe From Betty Crocker's Cooky Book

Pop Quiz: when faced with the prospect of imminent Oatsies, the proper reaction is:

A. Panic--you must run from this menace!

B. Dread--you're definitely going to need to visit the doctor.

C. A world-weary sigh--you don't need this today.

D. Delight--you're faced with the prospect of a delicious treat!

Of course, anyone who knows Oatsies knows that the answer is D: you are faced with the prospect of a delicious treat. But for those who may not be in the know, let me share with you what exactly what an oatsie is, from my BFF cookbook, Betty Crocker's Cooky Book:

A delicious caramel-like oat confection topped with chocolate. Shared with us by Charlotte Johnson of our staff, who makes them often for her college-student son and daughter.

And a most sincere thanks to Ms. Johnson, wherever she may be, for these are indeed a treat to be treasured: sweet, lightly salty, nutty, oaty, caramelly, and extremely addictive.

Oatsies

Ingredients

• 2 cups rolled oats
• 1/2 cup brown sugar (packed)
• 1/2 cup butter
• 1/4 cup corn syrup (recipe calls for dark; I used light because it is what I had)
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 package (6 ounces) semisweet chocolate pieces (I used these nice fat chips)
• 1/4 cup chopped nuts (I used pecans)

Procedure

1. Heat oven to 400 F.
2. Mix oats and sugar in a large, heatproof bowl (you'll need to pour a hot mixture over it soon).
3. Melt butter; add syrup, salt, and vanilla. Pour over the oats and sugar; mix well.
4. Pat mixture into a greased square pan (I used 8x8-inches).
5. Bake 8-10 minutes--do not overbake! (How do you know it's done? It will be lightly bubbling on the sides)
6. Melt chocolate and spread on top--or, if you're like me and don't read directions thoroughly, just sprinkle on the chocolate pieces and let them melt on the still-hot mixture.
7. Sprinkle nuts on top of this, and let cool (or, again, like me, don't follow the directions and eat immediately. Messy, but tasty). You'll need a pretty sharp knife to cut these, as they're pretty sticky. Happily, I have a sharp and fancy knife called the "Jessica" (like me!) with which I can do these things.

CLOSED: Sweet Giveaway: Win a Love n Bake Sampler Pack!

Free stuff is the best--especially when it's sweet and delicious and when it has the potential to make you very, very, happily, fat.

This is all to say: how about a giveaway? Love n Bake, a manufacturer of what I can attest are completely delicious fillings for baking, has kindly offered a sampler pack of some of their most popular products for one lucky winner! It consists of a can each of almond filling, chocolate "schmear" filling (which one would use to make Blackout Crumb bars!), hazelnut praline filling, and almond paste. 

So, first things first. This giveaway is only open in the US--but other than that, entry is open! How do you get yourself in the running? Simply leave a comment letting me know what baking project you'd try first with these sweet fillings (don't worry, you won't be judged on originality--this is just to satisfy this spy's curiosity. Oh, and if you need ideas, get some on the Love n Bake blog). The giveway will close next Friday, June 25, at 12 pm PST, and a winner will be announced shortly thereafter.

So here goes: What sweet recipe would these fillings inspire you to try?

Update: the winner! We have a winner! Katie, who is going to put her prize to good use: "I would use the chocolate on mini chocolate chip cheesecake bites." Nom! Find Katie online here.