Moved Websites

I've moved my blog to my official website Ohmisskate.com

Weekend in New York

 On a whim two good friends and I decided to visit New York City for a day trip. 

So I stopped by a farmers market to grab an apple before traipsing through Central Park.  

 In Boston I haven't really gotten to see too many trees changing color but I was definitely blown away by array in the park.

 Some of the buildings are so beautiful if only you look up. 

 A boozy brunch at Calle Ocho was a total blast. We spent three hours gabbing, dining, and drinking endless sangrias. 

 And boy did we laugh. 

 Glamorous ladies walking the streets of the city.

 Total babes. 

 Ann Marie (left) was our gracious host and Dory (right) was her bestie who convinced us (not that it took much) that we all needed a little weekend get away.

We found a bakery where everything was gluten free so Eva (walking out the door in the background) needed to check it out since she can't have gluten. I don't think she could get over the shock that she could pick any item in the store out and eat it! Totally worth the stop!

And of course had to snap a few friend shots while I could. (I played paparazzi all day). 

Chocolate Chip Pumpkin Snickerdoodles

 Who doesn't love a little fall flavored treat?

 Honestly snickerdoodles aren't my cookie of choice, but add a little more flavor with pumpkin and chocolate and ladies and gentlemen we have a winner!

That cookie looks about as perfect as it can get. Gosh nothing is better than a soft, chewy cookie.

 You know the saying "whistle while you work?" I prefer "eat while you work".

I think we could all do with a tower of cookies in our lives. 

 These cookies stay so soft and chewy days after making them...if they last that long.

Chocolate Chip Pumpkin Snickerdoodles: Makes 18 cookies

Dough Ingredients:

1. 1/2 cup butter (melted)
2. 1/4 cup brown sugar 
3. 1/2 cup granulated sugar
4. 1 tsp vanilla extract 
5. 6 Tbsp pumpkin puree
6. 1 1/2 cup flour
7. pinch of salt
8. 1/4 tsp baking powder
9. 1/4 tsp baking soda
10. 1 1/2 tsp ground cinnamon
11. 1/4 tsp ground nutmeg
12. 1/4 tsp ground ginger
13. 1/4 tsp ground cloves
14. 1/2 chocolate chips 

Sugar Coating Ingredients:

1. 1/2 cup sugar 
2. 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350 degrees.
2. Line 2 cookie sheets with parchment paper.
3. Microwave butter until melted  and then whisk together with brown sugar and granulated sugar until smooth.
4. Whisk in vanilla and pumpkin puree. Set aside
5. Combine flour, salt, baking powder, baking soda, and spices in a small bowl. 
6. Pour the wet ingredients into the dry ingredients until combined.
7. Fold in chocolate chips. The dough will be very soft. Chill the dough for 30 minutes or up to 3 days in advance. Don't skip chilling the dough. 
8. Take the dough out and roll into balls of roughly 1.5 Tbsp (who ever measure such a thing. Just make relatively similar sized dough balls).
9. Roll each ball in the sugar cinnamon mixture, place on the cookie sheet, and flatten with your palm. 
10. Bake for 8-10 minutes. The cookies are going to look under-baked but DO NOT keep baking the cookies or they will dry out and be rocks. 
11. Allow the cookies to cool for about ten minutes. The more time they cool the chewier they will be.

Modified Recipe from Sally's Baking Addiction

Kate's Birthday Lemon Cake

 I woke up on Sunday and all I could think about was making myself a birthday cake. 

So I did, since I knew I would have time during a weekday evening. 

 23 is going to be a wonderful year. Guess what I bought myself as a present?!

 A fire engine red Kitchen Aid Mixer! Because an official website is in the works (ohmisskate.com) so get ready for big things people! 

Oh Miss Kate is about to become a legit business woman. 

No doubt about it, 23 is going to be a good year...of course I expect every year just keeps getting better! 

 Oh my gosh I was so happy with my cake. I just sat down and cut myself a piece and smiled the whole time I ate it!

Kate's Birthday Lemon Cake: Makes 1 double layered 8" 

Cake Ingredients:

1. 1 cup softened butter
2. 1 1/4 cup sugar
3. 1/2 cup brown sugar 
4. 4 large eggs
5. 1 tbsp vanilla extract
6. 3 cups flour
7. 1 tbps baking powder
8. 1/2 tsp of salt
9. 1 cup milk
10. 1/2 cup lemon juice (about 3 lemons + zest of lemons)

Lemon Curd Ingredients:

1. 6 egg yolks 
2. zest of three lemons
3. 1/2 lemon juice
4. 3/4 cup sugar
5. 1/2 cup butter, cut into pieces

Icing Ingredients:

1. 6 large egg whites
2. 1 cup + 2 tbsp sugar
3. 1 pound butter, softened
4. 1/4 cup lemon juice 
5. 1 tsp lemon extract
6. 3 cups powdered sugar

Instructions:

1. Preheat oven to 350 degrees.
2. Line 2 8" cake pans (mine are 8x2) with parchment paper and spray with baking spray. (This step means the cake will easily pop right out of the pan when it comes out of the oven.)
3. In a an electric mixer fitted with the paddle attachment cream together sugar and butter.
4. Add eggs one at a time and vanilla.
5. Scrape down the sides of the bowl as needed. 
6. In a separate large bowl mix together flour, salt, and baking powder. Slowly ass to the wet ingredients, then add milk, zest, and lemon juice. 
7. The batter will be fairly thick, but don't over-mix.
8. Bake for 35-40 min. Mine actually took about 45 minutes. 
9. Allow to cool for five minutes and then turn out onto a cooling rack and allow to cool completely. (I hate waiting).
10. Make the lemon curd by whisking together the yolks, zest, juice and sugar in a small saucepan. 
11. Set over medium heat, and stir constantly with a wooden spoon until mixture thickens and can coat the back of the spoon, about 5 minutes. 
12. Remove an from heat and add butter and stir like crazy until its incorporated fully. 
13. Cover with clear wrap (making sure the wrap is flush with the curd) and put in the fridge to cool at least one hour...which is fine because your cake is still cooling down. The waiting continues. 
14. For the icing whisk together the egg whites and sugar in a glass bowl over a medium pot of boiling water. (A double boiler if you are fancy enough to own a real one...maybe that should have been on my birthday wish list. Maybe I'll wait until Christmas). 
15. The mixture needs to reach 140 degrees but if you're me and don't have a thermometer (shame on Kate) then I just stick my finger in the mixture and wait for it to be hot but not scalding. 
16. Throw that delicious mixture into your kitchen aid and whisk it on high speed for several minutes until you have a glossy and fluffy meringue. 
17. Add the butter one piece at a time; I usually do one inch thick pieces. 
18. Add in powdered sugar by 1/2 cups and beat on a lower speed to incorporate. 
19. Add lemon juice and extract. If the icing is too stiff don't be alarmed just add a little milk as you go. Start with 1tsp at a time. A little goes a long way. 
20. When the cakes have finally, finally cooled, cut off any rounded tops and slather on all that delicious lemon curd onto the bottom layer. You don't want it to ooze out so it's okay to keep it a little away from the edge. When you ice the cake the icing will fill in any cracks.
21. Put the top layer on with the bottom of the cake facing up. 
22. Scoop out icing and cover whole cake with a thin layer (crumb coat) and put in the fridge for 10-15 minutes to firm up. 
23. Take the cake out and repeat with a heavier layer of icing. I alway do at least two coats and usually three. Then I pipe on my boarder. I have found it makes a huge difference if you have cake rounds for the bottom of the cake and a turn table for decorating. Enjoy!