Heather Baird's Blog, page 71

Matcha Picchu: A Matcha, Strawberry, and Milk Caramel Dessert

I've been working in the kitchen a lot this week. Mostly because it's been raining in biblical proportions and even when the wet weather breaks long enough to step outside, the humidity is smothering. Needless to say, I've been staying indoors and spending all my time monkeying around in the kitchen.

Experimenting with matcha tea in desserts is one of my all-time favorite pastimes. Recently, one of my attempts resulted in matcha candy coating . I am especially excited about this development because I am a HUGE fan of matcha tea Kitkats. Mark my words, a homemade version is on the horizon!

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5 Easy Cake Decorating Ideas with Fruit Snacks

Hello and Happy Friday, friends!

I don't have a new recipe for you today but I do have some really neat cake decorating techniques for those who avoid the piping bag altogether. If this sounds like you, then check out this article I wrote for BettyCrocker.com. It's so easy, even the kiddos can help!

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Dinosaur Dig Triple Chocolate Sheet Cake

I've had the idea for this cake since last summer when I was perusing a craft store and found sand molds shaped like dinosaur bones. I immediately knew their purpose, and after I checked the tag for a non-toxic label (yes!) I added it to my basket. I'm not sure why it's taken so long for my idea to come to fruition, but with Jurassic World's summer blockbuster status, I figure there's no better time than the present.

Note to busy parents: this is some of the easiest cake decorating you will do. And, more good news! There are many food-safe dinosaur bone molds available now, aside from this similar (if not identical) sand mold I used. I love these because they are smaller and you could fit more than one type of dinosaur on the cake.
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Root Beer Float Marshmallows

I was surprised to find Root Beer Concentrate at my local grocery store in the baking aisle (with the spices and extracts -  insta-buy !) and marshmallows seemed just the thing to make with it. Swedish pearl sugar makes the best topping for the mallows because it gives them extra sweetness and a little sugar crunch. My taste-testers remarked that the mallows tasted "fizzy" although no carbonation was added. I think that sensation can be attributed to the airy texture of the marshmallow.
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Olive Oil Jalapeno Cornmeal Cake with Candied Citrus

When I was first married and living in Nashville, I planted an elaborate flower garden in our front yard. I'd never really maintained a garden before, and didn't know the first thing about what went into tending such a thing. I suppose I was trying to emulate the fantastic beauty that my mother displayed on her land. My first efforts were successful and the garden flourished. The neighbors commented on how beautiful my garden was (and I appreciated that) but as months progressed I felt bound to it. The watering, grooming, weeding, - it was constant. I worried about looming frosts in spring and summer drought. When we moved into a new house, I decided to be content with the low-maintenance boxwoods and holly that came with the property. Looking back, that first garden taught me a lot about myself; mostly that I am a wildflower kind of gal.
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Easy Ice Cream Sandwiches Cake

This may be the easiest ice cream cake you will ever make! It takes just four ingredients: ice cream, ice cream sandwiches, sugar cones and chocolate ice cream topping - all other garnishes are open to interpretation. I opted for a dash of confetti sprinkles and peanut butter M&M's, but really you can't go wrong with your favorite candy bars or cookies on top.
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Baklava Cigars

Yes, the Baklava obsession continues!

I made these for a friend's 30th birthday, and I just love how they turned out (luckily, he did too!). I'd researched several Baklava "rolls" recipes prior to making these, but none of the fillings really spoke to me. I ended up improvising and adapting the filling recipe from my Baklava Pull-Apart Bread. It has just the right amount of lemon zest and spice, and a little moisture added to the mix makes the ground nuts clump together. This makes it easier to roll them up into Filo cigars.
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Red, White and Blue Confetti Cupcakes

Hi friends! I hope everyone is having a great summer so far. It's been hotter than blazes here, so I've been doing a lot of cooking and baking at night when temperatures cool. It's been nice - mostly quiet except for the whir of the electric mixer and two lazy pugs snoring on the kitchen floor. I could get used to being a nocturnal baker. (Maybe.)

It's hard to believe that July 4th is just days away! I love celebrating this day. I'm so proud to be an American and I love my country - a place where I'm free to pursue my dreams and my own idea of happiness (which tends to involve quite a lot of baking). We celebrate in our own small way - usually with an intimate cookout, packages of sparklers (instead of fireworks) and cupcakes for dessert.
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Chocolate Red Wine Chiffon Cake

I've been having a fling with chiffon cakes. There's something so wonderful about their spongy texture and stately height - and their simplicity! Compared to layer cakes, they are half the work and all the flavor and beauty. The toppings are easy too. Sometimes I smother the cakes with glaze, and other times it's a simple dusting of powdered sugar.

This recipe is a result of some late night experimentation with half a bottle of leftover red wine and my favorite chocolate chiffon cake recipe. It's a study in contrasts. Lightness and depth, airy sponge cake textures against deep chocolate with red wine notes.
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Orange Poppy Seed Marimekko Cake

If you are a reader of the Sprinkle Bakes book, then you already know I have a crush on Marimekko's iconic poppy flower print known as Unikko. I created Unikko flood sugar cookies for the book over three years ago, and that project remains one of my favorites to this day. I love making the recipe for party favors, and I really wanted to make some for my art reception a few weeks ago (they would have been perfect for CBI's modern interior) but I was short on time. The desire for a new Unikko confection took residence in my heart, but this time in the form of poppy seed-speckled cake layers with sunny orange filling - flavors I felt were so apropos for the beloved design.
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