So one day I was thinking I’d make an apple cake.  Since I had never really made an apple cake, I turned to my good buddy Google and soon found this recipe on Group Recipes. Kate and I had gotten a Bakers Edge pan for Christmas and on a chilly winter evening soon after I first tried the Best Apple cake In 47 Years of cooking recipe.  At the restaurant I churched up this simple, outstanding, breakfasty cake into something a bit more.  Maybe another 47 years? Who can say without the benefit of time travel. The genius of the cake is it’s basic nature.  A true quick bread leavened with both eggs and baking soda you really just kind of mix it all up; not much to it.  When it comes out of the oven, let it sit for a few minutes ad then glaze it with the brown sugar glaze.  The smell stirs one to salivation, heads turn and sniff, they sniff-sniff.  I actually have a bit of a thing for the raw batter.  So anyway, give it a try.  I change up the recipe a little from the original: where it says 3 cups of apples I just slice three apples, Also and I brown the butter in the glaze before adding the sugar and cream.  At the restaurant I leave out the walnuts so people with “nut allergies” can order it too.  I get back at them by serving it with toasted walnut ice cream, sage caramel, brown butter struesel and candied walnuts.  I fucking love walnuts.  The sage powder is I cool trick I learned working with Chef Eric Suniga, a man of true kitchen prowess.  Pick a bunch of sage, pile up the leaves, and roll into into a blunt with plastic wrap.  Freeze rock solid and micro plane at service.

The Best Apple Cake in 47 Years of Cooking.

3 c flour

2 c sugar

1 tsp baking soda

1/2 tsp salt

3 large eggs, beaten

1 c vegetable oil

1/2 c apple juice

2 tsps vanilla

3 finely sliced apples

1 c packed brown sugar

1/4 c butter

1/3 c whipping cream

Preheat The oven to 350. Grease and flour desired pan. (9×13 or 7 - 3X2″ cake pans)

• In a large bowl mix flour, sugar, soda & salt. Make a well in the center & set aside.

• In a medium bowl mix eggs, oil, apple juice & vanilla. Add the egg mixture to dry ingredients, just until moistened.  Add the apples and mix until homogeneous.

• Bake for 45-50 mins.

• In a small saucepan brown the butter, then in mix the brown sugar & cream. Cook & stir till bubbly & all of the sugar is dissolved. Cool slightly.

• Drizzle warm sauce over cake, when it has cooled for 5 minutes, so it can seep into the cake, keeping it moist.

Enjoy the Best Apple Cake (In 47 Years of Cooking) recipe.

Two thousand and motherfucking TEN?!? The future is now my faithful readers. I command the powers of the internet in my pants. I make ice cream base in an immersion circulator. As a race we fringe on symbiosis with technology; and I can’t wait to realize this next phase of evolution. Anyway, I been busy as shit.  The holidays kicked my ass; and with in-laws in town and hell of prep, plating and me plowing through it all it went by in a pop!  Shit 2009 was a pop, a bang, a blast, dice cast and rolled and truth be told past year was fucking fast. I turned thirty, I got married, I’ve become a half way decent pastry chef and an annoying blogger.  I’ve made some bad-assed desserts and also learned some killer savory food. Pretty standard actually.  Looking to the new year, I’m hoping to step up my game.  Turn it up to eleven so to speak.  I just need to work harder, cleaner.  The desserts will be smaller, more precise.  Flavors? Louder.  Here’s a recipe bitches.  I adapted it from one of the best recipes I’ve learned in a long time.

Graham Cracker Sponge Cake

250 g soft butter

375 g sugar

5 g salt

6 eggs

375 g fine ground graham cracker crumbs.

7.5 g baking powder

100 g A.P. flour

1.  Preheat your convection oven to 300 F.  Spray and line with parchment one half sheet pan.

2.  Cream the butter, sugar and salt light and fluffy in the bowl of a stand mixer.

3.  Weigh the crumbs, baking powder, and flour into a bowl and whisk them together well.

4.  Add the eggs 2 at a time, allowing the batter to fully absorb each addition of eggs.  Scrape the bowl twice during this step.

5.  Scape the bowl again and add the dry ingredients all at once.  Mix the batter on low speed until homogeneous.

6.  Transfer the batter to the prepared pan and bake 12 minutes, rotate the pans, and bake an additional 6 to 8 minutes, or until golden brown and springy.  Use as a base for a no bake cheesecake or serve it warm with a cream cheese ice cream.

Emeril Lagasse’s Milk Chocolate Cheesecake

3 pounds cream cheese, softened

2 cups sugar

6 large eggs

1 cup heavy cream

1/2 cup bleached all-purpose flour

Pinch of salt

1 teaspoon pure vanilla extract

10 ounces milk chocolate, melted

Beat the cream cheese in a food processor until smooth. Add the sugar and process. Add the eggs 1 at a time, running the processor in between each addition. Add the heavy cream, flour, salt, and vanilla and process until smooth, scraping down the sides of the bowl as needed. With the motor running, add the chocolate in a steady stream. Pour the mixture into the prepared pan. Bake (in a water bath) until the center of the cake sets, about 1 hour and 15 minutes.

Oreo Cookie

1 1/2 cups powdered sugar

8 oz soft butter

1 tsp salt

1 tblsp vanilla extract

1/2 cup cocoa powder

2 1/2 cups A.P. Flour

Cream the butter, salt and sugar well, but not to light and fluffy

Sift in the flour and cocoa powder, then mix to form a dough

Cover with plastic and chill at least one hour before rolling on a floured surface and cutting out cookies

Bake at 350 for 12 minutes