A Wandering April
Texas is warming up, strawberries are here, and self-care baking is something I've been neglecting for too long. Plus, a lil' recipe.
April is over. Did it treat you well? I’m grateful April was actually pretty good to me (and after a very rough start to 2023, I needed the break). I challenged myself in the kitchen, and had a few little baking moments that adjusted my view on how and why I bake. My goal this month was to be more intentional about reducing waste. All leftover egg whites and yolks were saved (my freezer is full and happy), I dehydrated some fruit scraps and slices for future cakes, and I used more rags in the kitchen than paper towels. Small things, but I was happy with the difference it made in my kitchen and environment.
Some April 2023 Bakes
Brown Sugar Lemon Sheet Cake
I made a birthday cake for my lovely friend Cherie. The flavor request was sour, lip-puckering lemon. The cake decoration was influenced by her dress she wore for a T. Swift concert (Folklore-themed). I drew inspiration from At Heart Panadería and From Lucie – the florals, rippled buttercream, and garden-like designs make me want to take a stroll through their cakes. I admire these artists because they’re not just creating cakes, they’re creating environments.
The cake was so bright and lemony – layers of brown sugar lemon butter cake, brown sugar lemon curd, white chocolate crumbles and a lemon + olive oil swiss meringue buttercream.
I pretty much always pair lemon with brown sugar. My favorite local movie theater (Alamo Drafthouse if you’re in Texas) used to have a fresh brown sugar lemonade on their menu, and it truly changed my life (right now they have a Mexican cane sugar lemonade that I need to try). Big inspiration. Big reason for going to the movies.
Mascarpone & Peppercorn Apricot Jam Donas
I made doughnuts every weekend in April. I’m thrilled to say I’ve developed a solid brioche recipe that I like, I just need a few more tests with fillings (strawberry season is here and I have plans, like Strawberry Malt and Strawberry Tres Leches if I can wing it).
Last month, I had a bunch of leftover apricot jam (send husband to Trader Joe’s solo and he comes home with a jam party). I love apricot and mascarpone together; it is one of my absolute favorite combinations. I’m not a huge fan of Trader Joe’s apricot jam on it’s own (it’s entirely too sweet), so I usually buy it with the intention of altering it (my favorite apricot jam is St. Dalfour Apricot Fruit Spread if you’re curious).
I cooked down the remaining jam guts with lots of freshly cracked pink peppercorn, orange peel and a healthy pinch of sea salt.
If you’re interested in the mascarpone pastry cream recipe, I share it at the end of this post. <3
The jam and mascarpone were a very fun pair for the brioche doughnuts. I want a spicier jam next time though - something like strawberry hibiscus & peach + tajin & chamoy? Speaking of chamoy, I’ve always wanted to make a chamoy pavlova. Maybe this summer I’ll muster up the courage to get it done.
I have plans to continue making doughnuts through summer. I want to nail down an elote doughnut made with a bit of masa harina (in the dough), filled with roasted corn and cream cheese. It’s a thought…but I’m definitely thoughting the thought.
Vanilla Chiffon Cake (and self-care baking)
I’ve wanted to try ibakemistake’s recipe for Vanilla Chiffon Cake for a while now. I finally took the time to make it during the work week (while watching Whisper of the Heart) as part of a self-care routine. Too often, I find myself baking for any reason other than for my own nourishment. It’s usually some sort of recipe I’m testing, or I’m baking for a friend / family. Rarely do I ever bake something entirely for myself. I’m talking pure leisure, with no jotted down notes of what I changed in the recipe, or pressure to take pictures for the gram.
This Vanilla Chiffon Cake was not only delicious, but a start to kicking off something I’ve needed for so long. Baking for myself. Which sounds…hilarious in a way? But seriously, there’s something about purely focusing on the process that just really massages my mind and loosens me up in the kitchen (that sounds so…yeah). I can really breathe when it is just my oven, some ingredients, bowls, a recipe and me.
Back to this cake – it’s edgy and yet, so delicate. Super springy, yet sturdy, and not too sweet. It’s the exact base you would want for a strawberry short- cake (and beyond, it deserves to be paired with so many things). I baked it into 2 8” cakes, and fully devoured one with my husband the night I made it, and sliced the other cake for little lunch snacks. No frosting necessary; I think a little dollop of fruit preserves would be perfect, but I really just wanted pure cake.
April Movies
I watch a lot of movies. Not necessarily good ones either, I just really love movies. This year, I’m going through lists of films I haven’t seen yet because I was either completely disinterested when they were first released, or I heard they were bad / thought they looked bad, and avoided them. But not every film listed is bad, and sometimes I just re-watch a bunch of old favs and have a desire to share them, too. <3
New Releases
Dungeons & Dragons: Honor Among Thieves ★★
I really wanted to like it? The plot was surprisingly lacking. I thought it would have a strong story considering it’s based on Dungeons & Dragons, but honestly what do I know? I don’t even play D&D so I’m an ignorant poser I guess.
The Super Mario Bros. Movie ★★★★
Okay, this really didn’t have a plot at all but it’s about a plumber who runs through obstacles with turtles (so what do you expect?) and I LOVED IT.
First Time Watch
The Thing (2011) ★
haha wtf.
Road House ★★★
This movie is…wild? I did not know so many explosions, violence and stripper action went down in the Midwest. I think Patrick Swayze had maybe 3 lines, haha.
Sisterhood of the Travelling Pants ★★
This was just okay. I feel like this movie was a big deal when it came out…but I was too distracted with other movies, and still very obsessed with Freaky Friday and Princess Diaries (like so obsessed I wouldn’t let myself love anything else).
This is 40 ★
It’s…a Judd Apatow movie, and it has a lot of Judd Apatow people in it. That’s all.
21 Jump Street ★★★
How and why did I take so long to watch this stupid movie? I was crying and dying and laughing so hard (Jonah Hill, man). Hella problematic, though.
Valerian and the City of a Thousand Planets ★★
This movie wasn’t AS bad as everyone said (in my opinion). The major cons for me were the lack of chemistry between the two main love interests, the fact that the CG looked so unfinished (it was a stylistic choice but still, it looked like my husband playing VR) AND what they did to Rihanna.
Favs
Twister ★★★
Honestly? This movie still holds up. I love a 90’s natural disaster film and this will forever be top tier.
Witches of Eastwick ★★★★
If you haven’t seen this, please check and see if your local library has a copy (it’s also on HBO right now). It’s truly Hocus Pocus meets 9 to 5.
A League of their Own ★★★★
One of my FAVORITE movies of all time. Women’s baseball has a very complicated history, and I think the Amazon series does a decent job diving deeper into just how hard and brutal the sport really was at the time (especially for women of color), however Geena Davis looks bomb as hell, and it’s always a fun film for me to revisit.
MASCARPONE PASTRY CREAM
250 ml whole milk
200 ml heavy cream
4 yolks from large eggs (about 80 grams)
90 grams cane sugar (increase to 125 g if you like it sweet)
50 grams cornstarch
½ tsp. coarse sea or kosher salt
vanilla extract to taste
65 grams salted butter, cubed
8 ounces softened mascarpone cheese
The Process:
To a medium saucepan, combine the whole milk and heavy cream over medium heat.
While the milk mixture is heating, whisk the yolks, sugar, cornstarch and salt until the yolks have become pale and voluminous (this takes about 2-3 minutes of whisking power).
Once the milk is warm (not simmering, but just hot enough you see steam wafting off the top), pour or ladle about ⅕ of the milk mixture into the yolk mixture, whisking until fully combined. Repeat the process until all the milk has been added (this process is known as tempering, and it’s important to do this process gradually to avoid shocking or scrambling the eggs).
Add the combined mixture back into the saucepan on medium low heat.
Whisk the mixture gradually to prevent overcooking.
After minutes of whisking, the custard will begin to thicken. Once the custard thickens enough for the whisk to leave a trail of ripples, remove from the heat and transfer to a large bowl (you can strain the pastry cream if desired in case there are any overcooked bits).
Whisk in the butter and vanilla until fully combined and smooth.
Lastly, mix in the room temperature mascarpone cream.
Use an immersion blender if you have one to smooth out the pastry cream and any lumps from the mascarpone.
Cover the pastry cream with plastic wrap (make sure the plastic is directly touching the cream) and allow to cool before placing into the fridge.
After your pastry cream has chilled for at least 6 hours, it’s ready to fill whatever pastry or dessert your heart desires. Loosen up the cream with a rubber spatula to bring it back to a smooth consistency, and gooooo!