Vanilla Cake

 Oh cake! Kate loves cake. A lot.

 Delicious sponge cake with ganache, because it's important to sneak that chocolate in there!

 This cake demands a party. 

Vanilla Cake: Makes 1 double-layered 8" cake 

Ingredients:

1. 2 cups sugar
2. 4 eggs
3. 2 1/2 cups flour
4. 1 cup milk
5. 3/4 cup vegetable oil
6. 2 1/4 tsp baking powder
7. 1 tsp vanilla

Swiss Meringue Buttercream:

1. 1 1/4 cups sugar
2. 5 large egg whites 
3. 1 lb. softened butter 
4. 1 tsp vanilla
5. 2 cups powdered sugar

Instructions:

1. Preheat oven to 350 degrees. Grease two 8" cake pans well and set aside.
2. Beat together eggs and sugar until pale yellow. Add in baking powder.
3. In a separate bowl whisk together milk, oil, and vanilla. 
4. Add in half the flour, then the milk mixture, then the rest of the flour.
5. Divide he batter evenly between both pans.
6. Bake for about 40-45 minutes.
7. Remove cakes from oven and allow to cool for about 15 minutes before removing the cake from the pans. 
8. Allow the cake to cool completely.
9. For the buttercream, whisk together the egg whites and sugar in a heat proof bowl. Put bowl over simmering water and whisk constantly until mixture is warm.
10. Transfer the mixture to a kitchen aid mixer and beat until soft peaks form. Add vanilla.
11. Add butter slowly in small increments. Once the butter is fully incorporated add powdered sugar in 1/2 cup increments. 
12. Whisk mixture thoroughly.
13. Set aside in a bowl with plastic wrap until needed.
14. Trim the tops of your cakes if needed. 
15. Place the base layer bottom down on your turn table and slater on the icing to make a thick middle layer. 
16. Put the top layer of cake bottom UP on the cake so that the top of the cake will be perfectly even. 
17. Dole out more icing and smooth it over the tops and sides. 

Greek Festival- Saco, ME

The youth of St. Dimitrios Church in Saco, ME does the community proud performing several times in traditional costumes; it was so hot out though, I don't know how they didn't melt under all that wool.

They were definitely whipped into shape by their teacher, but look at all those smiles; they loved it. Boy, they may be young but they sure are impressive to watch. 

This one's a real sass pants. Don't let his angelic smile fool you. 

My favorite part though is always grabbing a baklava sundae, because what could be better on a scorching day than a little mix of Greek dessert with an American classic? 

4th of July- Bailey's Cream Pie

I'm aware Irish cream isn't exactly American, but add some seasonal summer fruit and you're still showing homage to the good ol' red, white, and blue!

I have never been a fan of fruit pie in the sense that the fruit was cooked, but fresh fruit is another matter.

 Oh sweet heaven doesn't this look delectable?

 I admit the crust didn't hold up so well, but boy oh boy did this slice taste like victory!

Bailey's Cream Pie: Makes 1 9" pie

Filling Ingredients:

1. 3/4 cups sugar
2. 3 1/2 tbsp cornstarch 
3. pinch of salt
4. 2 cups milk
5. 1/2 cup Bailey's (or other Irish cream)
6. 5 egg yolks
7. 2 tbsp butter
8. 2 tsp vanilla
9. fruit for topping (I used 1 pint blueberries and several strawberries)

Crust:

1. 12 graham crackers
2. 5 tbsp melted butter

Caramel Sauce:

1. 1 cup sugar
2. 2 tbsp water
3. 4 tbsp butter
4. 1/2 tsp kosher salt
5. 1/2 cup heavy cream

Instructions:

1. Preheat oven to 350 degrees. 
2. Break up graham crackers and pulse in a food processor until a fine crumb forms--only s few seconds.
3. Put crumb into a small bowl, add melted butter, and using a spoon mix until well combined. Press into a 9" pie pan until bottom and sides are covered. 
4. Bake for 12-15 minutes and allow to cool while making the filling.
5. In a medium saucepan whisk together sugar, cornstarch and salt. Then whisk in the milk, Bailey's and eggs until well combined. 
6. Put over medium heat and whisk constantly. When the mixture starts to thicken and bubble, add the butter 1 tbsp at a time. 
7. Add the vanilla last.
8. Pour mixture into a medium size bowl and cover with plastic wrap. Put in the fridge to get cold-at least 1/2 hours.
9. While the filling is chilling down, make the caramel sauce by combining the sugar and water in a small sauce pan. Bring to a boil, add the butter and keep stirring until the sugar starts to turn an amber color. Once the whole mixture is the caramel color, remove from heat and add the salt and heavy cream. The heavy cream will sizzle and you will think "I ruined it!" You haven't. Quickly stir and incorporate the heavy cream and the mixture will thicken and BAM-caramel sauce! 
10. To assemble: Pour the caramel sauce over the bottom of pie crust. Allow it to set a few minutes.
11. While you allow the caramel to set, take the cream out of the fridge and press the mixture through a sieve to get rid of any lumps that may have formed. 
12. Take the cream and layer over the caramel sauce. 
13. Cover with lots of fresh blueberries and strawberries or any fruit your heart desires....that taste yummy with Bailey's of course. 

Tatte Bakery- Beacon Street, Brookline

These meringues looked to die for. Not to mention that each one was the size of a grown man's hand!

 A little mint lemonade to go with that brioche and cinnamon bun?

 I had my first ever pastrami sandwich. Definitely a future repeat.  

 I may have taken a bite or two of Alexi's pistacio mousse cake. So light and decadent, but only for those who loooooove pistacio. 

 Three friends, three treats.

 Just kidding; we couldn't let a slice of chocolate mousse cake pass us by. 

 Then naturally a walk down Beacon Street was in order on such a lovely evening out. 

Good friends, good treats, can't ask for a better summer evening.