Pistachio Layer Cake {Milk Bar Monday 2/24}

Okay. I know I keep saying that i’ll be back to regularly scheduled posting soon… but that’s just not happening yet.

There is so much that I have to share with you about life in Napa and what it’s like to be in wine school. But if my lack of posting tells you anything, it’s not all fun and drinking games.

We just finished our midterms and are officially done with all of our wine classes. Now we move on to things like beer, coffee, tea, and mixology to round out the “beverage” part of the wine and beverage program.

Anyways. This cake was for my favorite blogging group, Milk Bar Mondays. It’s really the only blogging I make time for these days. I get my sugar fix, and totally stress myself out because i’m making a cake a not studying… But it’s worth it.

IMG 7838 Pistachio Layer Cake {Milk Bar Monday 2/24}

Jacqueline picked the recipe this time. I was excited to tackle another Tosi cake recipe.

Don’t forget to check out Jacqueline’s gluten free cake recipe!

If i’ve learned anything since my culinary class, it to set up my mise-en-place before getting started.

Mise-en-place basically means to put everything in it’s place. It’s taking some extra time before even starting to cook anything to assemble and measure out all the ingredients you need for the recipe(s).

I set up my little stations and labelled them so I knew exactly what was going where. I HIGHLY recommend doing this for these complicated recipes. You don’t have to take time to measure while things are going. And it helps you keep the kitchen tidy as you cook.

This cake is amazing despite a few things I had to change. Here are a few of my tips on how to make sure you have no problem with the recipe.

  1. The cake recipe doesn’t seem like it’s going to work, but it totally will. Have faith.
  2. I couldn’t find pistachio oil so I sub’d almond oil. It takes away some of the flavor but it’s a good alternative. If you can’t find almond oil, try grape seed oil. Also, I skipped the part where you brush the cake with oil. My cake was dense and moist as it was, so I didn’t think the oil was necessary.
  3. I made my own pistachio paste. It was super easy. Check out the recipe below.
  4. I used my own lemon curd recipe instead of Tosi’s.

IMG 7845 Pistachio Layer Cake {Milk Bar Monday 2/24}

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Brownie Pie {Milk Bar Monday 11/4}

BigFatBaker is back!

I know things have been very quiet around here for a long time, but I’m here and ready to jump back on the horse.

Just so you all know I have been very busy! I didn’t leave you hanging for nothing… After graduating from Purdue in May I moved home for the summer. I did a little traveling over the summer, then got ready to move out to California.

Instead of getting a job, last year I applied to the Culinary Institute of America for the wine and beverage program. At the very end of August I moved out to St. Helena, California for a fresh start in the world of wine.

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The view at Frog’s Leap Winery in Rutherford, Napa Valley, California

At the very beginning of September I started the the program. It’s a quick (9 month) intensive program in the study of wine and other beverages. In May, I hope to pass my level two Court of Master Sommeliers exam, and hopefully will find.

In just the last few months I have turned into a major wine nerd…. prepare yourselves now! There is going to be a lot more wine involved on here.

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Cabernet Sauvignon Vines at Hayne Vineyard/Chase Cellars – St. Helena, Napa Valley, California

If you have any wine questions or want suggestions, please let me know! You can find me on Facebook HERE. And please let me know in the comments what else you’d like to know about wine from BigFatBaker. Pairings? Recipes? I’d be happy to talk about anything you want to know more about!

But today, I have a very delicious Momofuku Milk Bar recipe. The girls all decided it was time to kick off Milk Bar Monday’s again. To get us all back on track Audra picked the Brownie Pie.

BrowniePie 682x1024 Brownie Pie {Milk Bar Monday 11/4}

These are not like any brownies i’ve ever had. The crust is made of graham cracker crumbs, and the filling is a rich chocolate batter. It’s formed in a pie tin (I went with springform pan), instead of a rectangle/square pan and served in giant brownie wedges.

I garnished with Tosi’s suggestions; chocolate fudge sauce and chocolate crumbs. But if you need something to cut the richness try raspberries pureed with a little sugar and lemon juice. You could also pair a delicious port style Cabernet Sauvignon or Ruby Port for those of you that also like to drink your dessert.

front1 1024x682 Brownie Pie {Milk Bar Monday 11/4}

Don’t forget to stop by Audra at The Baker Chick & Jackie at The Dusty Baker to see their pies! Jackie makes her gluten & dairy free for all of you that have speciality dietary restrictions.

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Volcanoes {Milk Bar Monday 4/15}

The Milk Bar Monday series is back! It’s been a little over a month since the bagel bombs, but a lot has happened in that month. Hopefully sometime in the next few weeks I can share with you all what I’ve been up to… but that probably won’t be until after graduation (scary!!!!!!)

This week our post is sticking to the savory side of things. We decided to do another Mother Dough recipe, one I have been eyeing for a long time, the volcanoes.

volcano4 Volcanoes {Milk Bar Monday 4/15}

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Bagel Bombs {Milk Bar Monday 3/11}

This week we are bringing back one of my favorite milk bar recipes, the mother dough.

We first introduced the mother dough when we made the cinnamon bun pie. It got mixed reviews from our crew, but I loved it.

I have been dying to make more of Tosi creations with the mother dough, and we finally got back around to it!

bakedbombs3 Bagel Bombs {Milk Bar Monday 3/11}

Today we are making Momofuku’s Everything Bagel Bombs with the Bacon, Scallion Cream Cheese Plugs. [Read more...]

Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

I’m going to keep this short and sweet because this recipe looks daunting enough as it is!

Jacqueline originally picked a chocolate to have in her recipe arsenal. Since this one is challenging to make gluten free/dairy free she asked me to post the original recipe. I gladly obliged.

Jacqueline is ah-mazing and made this cake gluten free so if you know someone with a food allergy, they can still enjoy the cake! Check out her gluten free cake recipe here!

We have a small group this week. Me, Audra over at The Baker Chick, and Jacqueline.

Don’t forget to check out our Pinterest page with pictures of all our past Milk Bar Monday recipes.

Like I said, this recipe looks daunting all typed up. But each component is fairly quick to make on its own, so the process isn’t too time consuming.

chocolatecake1 Chocolate Malt Layer Cake {Milk Bar Monday 2/18}

My notes on the recipe:

I wanted the middle layer to be laden with fudge so I used 1/4 of the recipe in each step, and I saved the fudge used to make the cake to pour over my finished  product. [Read more...]