He even made firework decorations for the top. (There’s a reason Shake Shack uses these buns!) oh no!!!! Frankly I thought it was a very short baking time for the amount of batter I had. Still tasted lovely, thought. And I cain’t get no rugelach. Tonight was the pepper salad, and in the last week I made the horseradish potato salad (twice – yum! awww….look at your bebe! First published July 1, 2009 on smittenkitchen.com |, Watermelon and Feta Salad with Chopped Vegetables, Kamran Siddiqi (The Sophisticated Gourmet). Easy for a party where finger foods are requested. Trust me, for the best. I’m so making this cake for the party. You are camera shy,so cute, but you did a good job. That it involves no piping bags, no strained warmed jam glazes, no pastry crusts and, most importantly, food dye? I made the same dough for my Beijing blog, http://www.ladyandpups.com/2012/07/03/childish-red-bean-buns-eng/, but switch the filling to red bean paste. Deb, I have tried to make this flag cake and it was my first experience. got any ideas? X Search. And as always, great recipes! there is nothing like good yellow cake, and topped with fresh berries? I made them into cupcakes this time and I got 40 cupcakes out of the batter. This was DELICIOUS! If you have special toddler-reasoning skills and can get him to stand still or not show a mouth full of food for the camera, be my guest. I love your first salad with the beans and tomatoes! Laura — Not sure! See more ideas about recipes, food, smitten kitchen recipes. We (my kids and myself) went to a good friend's house to BBQ and celebrate! Easy, delicious, beautiful, fresh . This is just the cutest! 2 cups buttermilk (475 ml), well-shaken, Frosting for a six month pregnant. You’re cute as a button! I’ll let you know how it turns out x. My parents were married on July 4th. Add the vanilla. Some things just don’t need to be fancy and over the top. Do you think they’ll take the powdered sugar as well as the raspberries? You were so totally sweet in the face of awkward blathering. I suppose if they were older or softer, it could happen, but raspberries, or individual ones, shouldn’t be juicy enough that they’d really mess up a design. 30 to 35 minutes my initial notes said 35 minutes baking time, but early testers report it took 45 to 50, which, frankly, sounds a little closer to what I’d expect. Peach pie, to be specific, although pies made with peaches and blueberries, or peaches and raspberries, are special too. Arlene — In a 9×13, definitely because the cake is thick. Add the first cup of powdered sugar, and beat it until combined. i have to try your little peach pockets. “I LOVE tongs!” Sorry, that cracked me up. I would rather watch you than just about any of the cheftestants on the Next Food Network Star. I thought my oven was accurate, but I will have to test another day. Yours is much, much prettier than mine. Unless you have really tiny berries, you’re not going to fit all of them and nobody, least of you, should care. But, I wanted to let you know that I used the cake recipe for a base of a ‘poke’ cake for the Fourth and it was an absolute HIT! Read More. Also, I really really like it when you talk about the weather. So glad to know I wasn’t the only one with a cake taking more time. Do you have an oven thermometer? I’ll report back after the weekend :), I ended up changing my mind and going for an EU flag cake! the Fourth of July-Independence, fireworks, cold beer, burgers, hot dogs, PIE. Thanks! What would Fourth of July be without a little bit of chocolate? Would you then reduce buttermilk? I am suspecting my pan, which I wanted to use because it is red but which is ceramic rather than metal. You probably won’t see this in time, but…..what are your thoughts about cutting this recipe in half, putting it in a 9 X 9 pan instead. Your email address will not be published. Congratulations. Photographs, easy-to-follow instructions, and reader comments. I enjoy following your creations :) Thank you for all your inspiration and co-creative spirit. 3/4 teaspoon baking soda (This is also the time of year, every year, where I break my please-don’t-be-so-dull-as-to-complain-about-the-weather-Deb rule. Sometimes I add cheese, like feta or cubed smoked mozzarella. Thanks Deb, and I cannot wait to get my hands on the cookbook! And you did an awesome job! My baking time ended up at 36 minutes. And lol about the 8 months mix-up. There are approximately five preggo pictures of me in existence, and that’s only because I felt bad refusing my grandmother pictures of her first grandchild with child. The Smitten Kitchen Blog and Cookbook was a very close contender for Cookbook of the Month, December 2016. I came to my senses and ended up with a three layer white cake, one red, one white, one blue layer, and plain ‘ol vanilla buttercream. Perfect, utter simplicity. The cake is an amazing dense almost biscuity but still moist delight that I will definitely be making again! You are awesome! Everyone loved it and I’d happily make it again! Ch-ch-changes 1 year ago Sing For Your Supper. Wonderful job! I will definitely be using the cake and frosting recipes in the future as they are both pretty perfect. I would just love if you’d check out my blog post about it: http://piesandplots.net/flag-cake-sundaysupper/. What’s a girl to do?? You roll well! I didn’t have dried cranberries on hand, so substituted dried cherries. I think you should too. I did not know I’m visiting a food guru! . All of these recipes looks so summery and delicious, I can’t decide which one(s) to try first! You should cook the food you want to eat in your own kitchen. Any idea why this might be? Yes, scale all the cake ingredients to the 3/4 level, so: My daughter happened to be there and said that she wanted that cake as her next birthday cake. Got one for Canadians? It’s 40 weeks and I count that as 10 months. Smitten. July 3, 2017 Berry and Peach Galette It’s 4th of July weekend and of course, I have been dreaming up recipes and creating menus in my head for a little over 2 weeks. I bet it would be easier, just use cranberries. Deb Perelman of Smitten Kitchen fame, recently posted a recipe for steamed clams.Given that our butcher/seafood shop—known to us as the redhat because of its red awning—always has a few pounds of clams on-hand at $5/lb, it seemed like a … I topped it with Swedish Fish for something different – soooo good. Coat the inside berries with a dusting of powdered sugar. You look radiant! One year ago: Flatbreads with Honey, Thyme and Sea Salt Mix until just combined. everything I wanted it to be. The mixture might look curdled, but it will come together just fine in a moment. I mean I was sort of hoping for a chewier texture like a sticky buns or something. Happy 4th! Patty — When baking, all ingredients are ideally at room temperature. ::grin:: this cake looks delish! We shall see. 10 Ways to Be the Cutest Couple on the Fourth of July ... Obviously the Fourth of July is about celebrating independence and America. The only problem is he doesn’t like cream cheese frosting. Since a number of comments are about baking time, I found mine came out perfectly moist at 40 minutes. And your mustard-glazed chicken skewers. So pretty! Why am I thinking about this when it is Autumn?! Add eggs, one at a time, scraping down the bowl between each addition. You were positively glowing and the dishes sounded so much more exciting then the typical TV holiday recipe fare! What I love about this is that it’s an excellent version of the most crowd pleasing cake ever with just a lovely display of berries on top. I made my hubby your yellow cake for his b’day and he loved it. It’s not a new idea (I discussed this) but it’s still a lovely thing to make. This is really looking tasty! I can think of infinite reasons to make it again…and again. Festivals, parades, grilling, water balloon tosses, fireworks; these are the things that I love most about summer. I even got some comments from fellow bus passengers on my way to a friend’s. that kid is so darn cute you almost have me wanting to have one of my own! I made it in an 13×18 pan, which was the perfect size and height – i baked it for 25 minutes. It made my morning. adorable insanity, but crazy nonetheless.) :) Here is the result: https://flic.kr/p/J1nAWM Yay for Christmas star cookie cutters :). I even dug through the flickr photostream just in case. Two years ago: Sour Cherry Pie with Almond Crumble and Porch Swing Is it okay to bake the cake a day ahead of time, say, one day ahead and then frost/decorate on the day it is to be served? Make the dressing by combining the yogurt, lemon juice, 1/2 tablespoon of cilantro, 1/2 tablespoon of mint, green chile, grated ginger, grated garlic, toasted cumin seeds, sugar, and sea salt, to taste together in a bowl; whisk until well combined. Never hurts to find out. Although I have not read all the comments, I think if I were doing this, I would try to dip the top of my berries (maybe small strawberries instead of raspberries?) It got a new headshot this year, i.e. This cake look lovely and delicious. Was it meant to be baked in a sheet pan? they served it with fish sandwiches and it was fab. I was planning to add either dried lemon peel powder to the flour mixture or 1-2tbsp fresh lemon zest and a tbsp of lemon juice. And you looked perfect and did fantastic on your tv appearance. Sounds good, but isn’t coming out as cute as your cake! I think you are fabulous! I’d like to add chocolate chips to this cake batter for a birthday cake – is there anything I should do diffently or should I just fold them in at the end? Here’s my best piece of advice: Your slow cooker is just as important as the cold beer, fireworks, and red, white, and blue dessert. Right? They do go through a phase that lasts approximately 20 to 23 years………… :), My cake came out at 42minutes, looking good and tall and lovely. (Another SK fave, I make it at least once a month!). I would have been a blithering fool. And for that Deb, I adore you. I’ve made the horseradish potato salad (excellent), the cherry clafoutis and chocolate yogurt snack cakes and was going to make cherry brown butter bars today. Juice … Loved it! Hey there pretty lady! Mmm!! Glad it was a hit. And who can be upset about cupcakes! I’ve long loved Deb Perelman of smitten kitchen and this piece makes me adore her all the more. You might want to check out the comment guidelines before chiming in. Very creative! I made it yesterday in a 9 x 13 pan and it was absurdly tall, which complicated the baking time and threw off the cake-to-frosting ratio. Has anyone else experienced this issue? That term comes in very handy for any future goofs! Make frosting Beat cream cheese and butter together until light and very fluffy, scraping down the sides to make sure no pesky cream cheese is left unmixed. thank you for the recipe! My youngest has asked for a carrot cake like this for his birthday…I’m going to search your archives. Until I read the last paragraph, I was going bonkers visualizing you coating each berry individually with conf sugar. Not to be overly self-deprecating, but your flag cake could kick my cutting board flag’s butt any day! I just love your recipes and photos! all the amazing colors of summer! I definitely like the end results better. I am totally going to do this next July (I’m Canadian so I’ll do a maple leaf instead) instead of last year’s Failure Pies. I’m in England and it’s freezing (and they call this “summer”!). Love it! 1 1/2 teaspoons baking powder Thanks so much! Plan your Fourth of July Menu Without a Recipe. Your food looked pretty great as well. Even so, the cake was high for the thin layer of frosting. Happy 4th!!!! Finally made this! :). :) I also like how the white stripes are berries dusted with powdered sugar. Decorate away Place your powdered sugar in a sifter or fine-mesh strainer. Five years ago: Classic Madeleines. I made this for a 4th of July party. The frosting amount suggested is just for the top of the cake, but it’s a generous layer, so if you’d like to frost the sides, you can use the same amount and it will be thinner all around, or you can increase the frosting volume by half and cover the sides evenly. Deb, would you be so kind to add metric measurements to all ingredients? Click to Subscribe. This cake was seriously delicious! You could also use a thick layer of whipped cream, although this is best if you’ll eat in within, say, 8 hours after assembling. I also saw the “hidden” flag cake on Pinterest and briefly considered making it this year but ended up making a simple red, white & blue parfait using fruit and vanilla pastry cream. Bake until golden and a wooden pick inserted in center of cake comes out clean, [updated!] Fantastic idea! Spread frosting evenly over top of cake. It’s good to hear that even you occasionally forego the baking challange and go with something simpler (that pinterest cake is awesome!) Earlier in the week, I’d harbored fantasies about making an elaborate ice cream cake or layered berry yogurt popsicles or salads teetering on the edge of food safety standards but New York City, as it always seems to be in the first week of July, was at the crest of a week-plus of ever-increasing temperatures and stickiness, a summit where it tends to linger for a few even more airless days before finally releasing the thunder and lightening, sinking the mercury back to a brief day or two of something resembling temperate before it starts the climb again. I had a mental image of it being like 3 months. This is simple and very appealing, congratulations on another great idea! The Fourth of July has become synonymous with fireworks, backyard BBQs, and, consequently, the most delicious desserts imaginable. I hope everyone had a safe and fun filled Fourth!! And even if you buy organic — once you consider all the various hands and surfaces (and atmospheres) those berries have gone through before getting to your mouth, you’re lucky if you’re not getting sick from them! I’d make this one since I didn’t fancy the idea of doing all that icing in this heat and the fruit suggestions is a fabulous alternative. Plus, you were adorable on the show. Also, could you use whipped cream cheese for the frosting? Thanks so much! Since the blog and cookbook have many recipes suitable for holiday baking, cooking, and entertaining, I thought I'd start a new thread this December to add to the original Smitten Kitchen Blog thread that we started back in 2011. Love how festive this cake is! I got so many of your recipes to still try out. Thanks so much! Ugh, I hate neighbors. I have made it dozens of times and people always rave. Deb, you look very well (should I say this?) Even so, the cake was still gorgeous and delicious. Four years ago: Project Wedding Cake Gosh, you are a natural in front of the camera. ingredients included orzo, cabbage, and pine nuts. It feels like a solidly-built gadget that will stand the test of time. Being from Canada, we could try our own version with straberries to shape the maple leaf but not sure it would be that easy! Merci! Also, I used a larger metal sheet cake pan because.it was that or a glass baking dish…needless to say it came out perfect and I ABSOLUTELY LOVE this recipe. How fun for you! Required fields are marked *. Your thoughts, please. they’re adorable. The cake turned out beautifully, but after refrigerating it overnight, I discovered in the morning that, as some other reviewers mentioned, the berries had absorbed all of the powdered sugar. If I wasn’t already making your sweet cherry pie (always a favorite) for tomorrow, I’d give this a try. I already got the ingredients for the triple berry bundt cake, figuring that was a perfect 4th of july barbecue cake, and now you do this to me! Exactly what I was looking for to round out my Fourth of July potluck contributions. Then I remembered this lovely, dead-simple cake that I should have been making instead. :). It’s SUMMER. I found this recipe on Smitten Kitchen and knew it would be amazing. It was quite yummy. Previous post: chopped salad with feta, lime and mint. I went with the 3 cups of powdered sugar for the icing and it was perfect. I love it so much and am ecstatic that your book will be available on amazon.co.uk. so fresh! Hope you had a great fourth! More than once! I ended up having to apply more powdered sugar before sending the cake off to work with my husband, putting strips of paper towel on either side of the row being sugared to avoid dusting the rows that are supposed to be red. (did you *see* the cinco de mayo pinata cookies? I, too, made it yesterday and while three cups were enough, I made a note to update the recipe to suggest four cups (sorry, this is of little help to you now) because a) so many raspberries arrive busted in most containers, it seems easier to estimate up, b) I too had a package of gargantuan raspberries and it really threw off the stripes. Thank you for this fantastic summer recipe! I made this on Friday for a dinner, and WOW! Food & Wine 4th of July Recipes. I made a flag cake for the 4th once, not as pretty as yours though. Keep doing what you’re doing! But those newscasters will never appreciate you as much as us, your blog fans, do. Jan 8, 2018 - Explore Stefanie Lehmann's board "Smitten Kitchen (Recipes)", followed by 248 people on Pinterest. I also have positive memories of this cake because exactly 9 months after it was consumed, but daughter is due! lovely lovely lovely. E. Wishing you and your family a very happy 4th! I’ve made this several times and the amount of batter fits perfectly in a Pyrex 10 X 15 glass pan. Congrats. Whichever one has the most votes by the time I get back from my honeymoon on the 10th of September will be the new cover for Hell's Smitten~ Of course, if you happen to look like any of these options I'll still leave them up for you to bolster your imagination of the 'reader' with a pretty picture :D. So without further ado, here are the options! Wow! A crowd-pleaser to be sure. The short side of the blue rectangle of an American flag – yes, I looked this up, and yes, I need a hobby — will fall at roughly half the height of the short side of your cake. Dang it! Navigate Stefanie — No reason not to bake the cake 1 day ahead. I’ll update the recipe to note that it’s taking others longer. I just love your “summer” cakes. I made this for this past 4th and everyone loved it. Lazy person that I am, I didn’t sift the powdered sugar either. Awwwww you are so cute!!!! I thought you looked amazing and were really poised for that hour of the morning! Thank you for the wonderful reading and viewing! Sorry, your blog cannot share posts by email. Definitely will make it again. 1 1/2 sticks (3/4 cup) unsalted butter, softened by Kelly Alexander. So, no apologies for complaining about the weather if you do it with this much style. It’s 10pm in China (where I’m living now) and I just wanna make a coleslaw and eat it right now =)! I’ve heard of adding vinegar to regular milk, but it seems a poor substitute and hope you might have a tastier sounding alternative. Americans around the world are celebrating the Fourth of July, or Independence Day, today. as always, the pictures leap off the webpage into the stomach!! Every day, Deb Perelman invites more than a million people into the sun-soaked kitchen of her New York City apartment. Deb – I have a 12×18 pan and have made the flag cake many times. WHERE? What do you notice the difference is? I hope you and your adorable family have a great holiday!! Also, I slightly overbaked it, so pay attention to it as you’re baking. My son and I decided to bake oatmeal raisin cookies this afternoon. Such a cute cake! You have the sweetest heart shaped face. Or, just mangoes (I think they’re more yellow-fleshed) and/or pineapple if you can get it. My taste buds loved it, but my eyes were like, what is this amateurish, uneven, tribute to our founding fathers? I’m making this beautiful, delicious cake tomorrow! It’s winter here in Sydney but you’re making me crave summer – Such a good collection of recipes – bright and gorgeous! A Visit to Skylands on the Fourth of July I spent this last July 4 at Skylands, my home in Maine. We've trolled our favorite food blogs to round up a full menu of patriotic (and tasty!) But then, all of those pictures are better than the one of me after labor, stuffing my face with hospital grilled cheese and fries. 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