Vanilla Bean Pound Cake with Coffee Reduction and Pumpkin Ice Cream

As part of the Foodbuzz Tastemakers Program I was lucky enough to receive two pounds of Godiva Coffee’s two new seasonal flavors: Pumpkin Spice and Caramel Pecan Bark.

While I love coffee, I’m not a huge fan of flavored coffee. What can I say? I love bitter things. I decided the best way for me to enjoy the coffee wasn’t simply brewing it, but placing it in the context of a fall dessert. I decided to make a variation of Orange Pound Cake and top it with a strong coffee reduction.

Ingredients

1 cup unsalted butter, room temperature

1 1/2 cup flour

1 cup granulated sugar

2 teaspoons vanilla extract

5 large eggs, room temperature

1/2 teaspoon salt

1 vanilla bean, split and the insides removed

3 tablespoons coffee, I used Godiva Coffee Carmel Pecan Bark flavor

2 scoops seasonal ice cream, I used Trader Joes Pumpkin Ice Cream

Instructions

Preheat the oven to 350. I started by combining the sugar and butter. Then I beat the sugar and butter for 8 mins until it was very fluffy. I am a major proponent of beating butter and sugar for a minimum of 8 mins, it tastes so divine.

Yes, I may have had a few bites of this while watching the Emmy pre show last weekend. Can you blame me?

Then I added the vanilla extract with a spatula and mixed with a spatula. Then I gradually beat in the eggs using a hand held mixer.

Then I added the salt and gradually added the flour. After adding the flour I added the insides of the vanilla bean. I split the bean with a knife and scraped out the insides. I made sure it was well mixed with the spatula.

I buttered a loaf pan and poured the batter in.

I baked for 60 mins.

While the pound cake was baking I got cracking on the coffee reduction. To start, I brewed 3 tablespoons of coffee in my French press, using 1 1/4 cups water.

You can use whatever brewing method you like. I only have a French press (I’m a bit obsessed with it actually) because personally, I think it brews better coffee. It’s mostly important that the coffee is a little stronger than usual.

Then I poured the coffee into a pot and set the heat on low to simmer the coffee.

It’s important not to let the coffee burn. I kept an eye on it until the coffee had reduced by half.

I check it by pouring it into my liquid measuring cup.

Reduced by over half: success!

I put the reduction aside to cool and took the pound cake out of the oven after it finished cooking and let it cool.

When I was ready to consume I sliced the pound cake, topped with my favorite fall ice cream (Trader Joe’s Pumpkin Ice Cream) and drizzled the coffee reduction over it.

Fantastic! The coffee was very flavorful and the scent was pretty intoxicating. I still probably wouldn’t drink this plain because of my personal preference for non flavored coffee but the scent was delicious. I also loved how the coffee was absorbed in the pound cake. Typically I add cinnamon or something to the pumpkin ice cream because I love adding things to pumpkin ice cream generally. I actually think I liked the addition of the coffee reduction more. The coffee reduction makes the flavor of the coffee even stronger and the strong flavor played well off of the pound cake and the ice cream.

I spent the rest of the week adding the coffee reduction to things like ice cream and muesli. Overall, I really liked Godiva Coffee for baking purposes and I will probably use it again. Indulgent and delicious for Fall!

Go nuts for fonuts

LA is home to some interesting food trends, like $3 bite sized tarts. When I heard from my friend Danielle that there was a new dessert trend in town I knew we had to check it out. Fonuts is pretty new and located on third street. I love third street so I was all over making the trip. In fact, while in the car I got my daily Tasting Table news letter which actually profiled fonuts. We’re so on trend it hurts.

The outside is super clean cut and cute. I love the yellow bench.

I should probably explain what a fonut is! Fonuts are baked doughnuts. They taste like a light cake and come in numerous different flavors. Some of the flavors are both vegan and gluten free for my GF buddies! Fonuts also serves coffee drinks.

See that delicious chocolatey thing? Yep, its gluten free friends.

The interior of fonuts is pretty minimal which I really liked.

However my favorite touch was the old oven being used as a coffee station.

Am I weird for wanting an old oven over a new oven? I hope not.

Danielle and I decided to celebrate Friday by getting two fonuts each and splitting one each.

I picked cinnamon sugar (for later) and strawberry for Danielle and I to split.

Danielle made the wise decision of taking Hawaiian home and picking maple bacon to split!

We know how much I love bacon.

The bacon fonut was delicious and also twice the size of all the other fonuts. It was cakey and sweet with bacon on top. I would totally order this again.

As I mentioned before, we also shared the strawberry.

The strawberry wasn’t as cakey as the maple bacon but it was still pretty good. It was sweet but not too sweet which, I think, is sometimes an issue with strawberry flavored things. When I got home I had the cinnamon sugar. It was sweet and cakey. Again, like the strawberry, very simple and delicious. I literally inhaled the cinnamon sugar. While it wasn’t a flashy flavor it was so simple and delicious.

I enjoyed an iced latte.

Overall, I really like fonuts. I’m not going to lie, when I heard about fake donuts I raised my eyebrow a little bit but I have to admit I am a convert. I really like the flavor and while it was baked and not fried it still tasted like a treat! This is a good trend I am so down with.

What do you think is the weirdest food trend? I feel like LA is home to food trends like fusion tacos, cupcakes, and tart fro yo.

Any Excuse for a Cupcake

One Year Ago: Corona Del Mar and Big Foot Lodge

Hey gang, how was your labor day? Mine was fantastic. I ate treats and did plenty of this…

Yes, the sun felt so good today. I met up with Danielle for sun, discussions about important topics (boys) and sipped on coconut La Croix (going to be a new addiction).

This being the last weekend of Summer I decided that I needed to celebrate on Friday. Even though Summer in LA doesn’t really end until, like, October I still decided to mosey on over to Susie Cakes anyways. You know me, any excuse for a cupcake.

Another excuse for a cupcake? Susie Cakes has a new seasonal cupcake!

Salted caramel and apple cupcake

Swoon.

The frosting was salted caramel and the cupcake was pretty much an apple spice cake. It was the best Susie Cake cupcake I’ve had in a WHILE. Seriously, while I love Susie Cakes I had a strawberry cupcake a few weeks ago and it wasn’t my fav. So glad to have my faith restored.

Can you blame me for coming up with random excuses for a cupcake?

How did you celebrate labor day?

Citrus Glazed Pound Cake

Last Friday was awesome for many reasons. Right now I am loving my weekends. Leaving work at 5:30 on Friday and literally having nothing to do is an amazing feeling. This Friday was even better because I immediately drove from work on my friend Molly’s house for an after work happy hour party.

Here is the thing about Molly’s parties: there is always a ton of delicious food (blackberry baked brie OMG) and delicious drinks and a fun mixture of people. I’m always looking for an excuse to combine butter and sugar so I gladly planned to bring a dessert. Molly didn’t ask me till Monday to bring dessert but obviously, I had it planned days in advance what I wanted to bring. For the occasion I decided to try a new recipe Citrus Glazed Pound Cake from Everyday Foods. I had never tried this recipe before but I knew it would be delicious because it called for the butter and sugar to be beaten together for 10 mins.

Ingredients:

  • 1 cup of unsalted butter warmed to room temperature
  • 1 1/2 cups all purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 5 large eggs, room temperature
  • 1/2 teaspoon of course salt
  • 1 teaspoon lemon zest
  • Juice from 1/2 a lemon
  • 1 teaspoon of orange zest
  • Juice from 1/2 an orange (I used a Cara Cara orange from the FM because they are my fave)

For the glaze:

  • 1 cup confectioner’s sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon orange juice

Preheat you oven to 350 degrees. Lightly butter a loaf pan. Set aside.

In a large bowl using an electric mixer beat the butter and sugar for 10 mins until it is light and fluffy. Scrape down the edges of the bowl to make sure the butter and sugar are thoroughly combined.

Add the vanilla and then gradually add the eggs. Beat well and continue to scrape down the sides of the bowl to ensure that they are thoroughly combined.

Add lemon zest, orange zest, orange juice and lemon juice. Combine with a spatula.

With the mixer on low add the salt and then gradually add the flour beating until combined.

Pour the cake into the loaf pan and bake for 65 mins. Check that the cake is done (by inserting a toothpick into cake and seeing if any batter sticks). Let cool on wire rack for 1 hour.

Whisk together confectioner’s sugar, lemon juice and orange juice in a small bowl. Pour over the cooled cake and let set.

Clearly, I have issues with my glaze. After consulting my expert (and co-worker) I think my issue is that I add too much liquid. Either way, this cake was a big hit at the party! It was moist, citrus-ey, and I didn’t have any leftovers to take home with me. Pound cake is really easy to make. This one wasn’t too sweet and definitely had a summer twist to it. I will be making this again. This recipe is a keeper.

Oh, and it also pairs well with three blackberry mint juleps.

But, then again, what doesn’t pair well with a blackberry mint julep?

That’s what I thought.

Speaking of cocktails, check out my guest post on Two Boos Who Eat about fun summer cocktails!

Huckleberry

After picking up my packet and race info on Friday in Malibu my Mom and I made our way to Santa Monica for treats and shopping on Wilshire. There are several consignment stores very close to Huckleberry an awesome bakery and restaurant. The last time we tried to go to Huckleberry it was super busy and we only got out with a cookie, a very very good cookie. Obviously we went back for more.

Luckily it wasn’t as crowded at 3 on Friday. There were tons of open seats (a good study spot? I think so!) I was hard to pick out our treats because there were so many delectable options. We settled on salted caramel and a pear tart.

Salted caramel was really good. The caramel was cold and placed on a little pie crust. The salt flavor was good, not overwhelming. It really brought out the flavor in the caramel.

Next we tried the pear tart. What can I say, I have a pear dessert obsession.

Really good. This was served room temp but the puff pastry was crispy and played well off of the soft, slightly sugary pear. Excellent selections!

Overall, I loved what I had at Huckleberry. Their menu is chop full of farm fresh breakfast and lunch items so there will be a return trip. Shopping went well too! I got a new trench coat, ruffle top, eyelet dress and a Nanette Lapore silk top in a size 2. I know. I couldn’t believe it either. I blame it on the half marathon training.

Ok! Time to get ice cream and curl up on the couch for Modern Family. Hope you had a happy hump day!

Get off your pity pot and go to Yogurtland!

With the second week of second semester drawing to a close, I think all of us 1L’s are a bit on edge. Whose bright idea was it to have grades, summer job stress, new classes, and new memos all happen in the same two weeks!? It was Satan, wasn’t it?

Needless to say my stress was only compounded when I realized I’d missed the deadline on an ungraded research assignment by one hour and there was the potential to dock points from my next graded memo. It sent me over the edge for a short time. But finally I got off the pity pot and went to the place where dreams come true: Yogurtland!!

the promise land

Yogurtland is this amazing yogurt shop in So Cal. Unlike Pinkberry and Red Mango there are flavors beyond “tart”. Also, the yogurt is self serve style so you can load up on as many flavors and toppings as you want! Finally the price is determined by weight. So, in a nut shell, one can load up on millions of yummy flavors (literally filling the cup to the top) and only pay $4.38. That is less than the price of a small at Pinkberry with toppings.

one of my favorite flavors!

Instant Mood Boost!

chocolate, coconut, and pistachio

I always try to get pistachio, chocolate, and coconut flavored yogurt. Then I load up the toppings. There is one side that is mostly fruit and other healthy toppings and the other side has everything delicious like chocolate chips, moochi, cookie dough bits, and syrups. Unlike a health conscious trip to Pinkberry or Red Mango, the temptation towards the “bad” toppings at Yogurtland is more than I can handle. I get always get moochi, dark chocolate chips, yogurt chips, grapes and chocolate syrup.

colorful healthy toppings

dessert first!

So bad its good and it got me off the pity pot!

Finally, note the nice new pictures. Higher quality than the previous ones which were taken on my iphone. Thanks you, Cannon Power Shot!