6 [layers] x 4 [hungry people] - 3 [feet tall] = 21 [years old]

Ah, birthday season.

It has begun.

Naturally, the start of birthday season always coincides splendidly with finals, which is both hideously inconvenient and a wonderful break from studying.

But since it's Noosh's birthday, the break is always, always welcome.

Though, I suppose that after spending the vast majority of our Saturday night writing and editing term papers along with Big Bang Theory and How I Met Your Mother breaks every thirty or so minutes, but it's okay since I started and finished a rather decently executed 8-page political theory essay in a grand total of 6 hours, I think today's lunch and subsequent sugar coma were well-deserved.

Noosh's rents came up today and took us out for a fantastic lunch at Outback, which was quite literally the first time in weeks that she and I had a meal that didn't involve items of questionable edibleness haphazardly thrown together in an attempt to fashion what few would call any semblance of a plate of food, so I was pretty damn pleased. I mean, salmon on rice pilaf with broccoli? It was like a holiday miracle, I kid you not. 

I feel unbelievably rejuvenated now and have this delusion that I possess the strength necessary to stare down my metaphysics term paper with the utmost confidence. By that I mean I may not actually pass out from sheer terror anymore.

Anyway, lunch was great [the whole 'real food' thing], and then we came back to the apartment for merriment and cake.


And so we ate. And ate. And ate some more.

And I'm still reeling from all the sugar. [What else is new.]

Fall Hummingbird Cake
Adapted from Sweetapolita and For the Love of Food.
Makes one three-layer 9-inch cake.

For the cake, you'll need:

• 3 cups flour
• 2 cups light brown sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1/2 tsp salt
• 1 cup chopped pecans
• 3 eggs
• 1 cup vegetable oil
• 1 cup pumpkin
• 3 ripe bananas, mashed
• 1 8-oz can crushed pineapple, with juice

For the maple cream cheese frosting, you'll need:

• 2 8-oz packages cream cheese, at room temperature and cut into cubes
• 1 stick unsalted butter, at room temperature
• 1/3 cup maple syrup
• 1 tbsp vanilla
• 5 cups powdered sugar

To prepare the hummingbird cake:
Preheat oven to 350 degrees Fahrenheit and grease and flour three 9-inch cake pans. In the bowl of an electric mixer fitted with paddle attachment, beat eggs and oil on medium speed until frothy, about a minute. Add in pumpkin, bananas, and pineapple and mix until well-blended, 3-4 minutes. Remove the bowl from the stand. In a separate bowl, sift flour, sugar, spices, salt, and baking soda. Dump flour mixture into the pumpkin mixture and stir with a wooden spoon until barely incorporated. Stir in pecans and mix until just combined.

Divide batter among the three pans. Bake for 25 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.


To prepare the maple cream cheese frosting:
In the bowl of an electric mixer fitted with paddle attachment, beat butter, maple syrup, and vanilla on medium speed until well-mixed. Reduce speed to low and gradually add in powdered sugar. Beat until the frosting fluffs up a bit, about 3 minutes. Add in the cream cheese all at once, increase speed to medium-high, and beat until the frosting is light and fluffy, about 5 minutes. Refrigerate frosting until using.


To assemble the cake:
Place one of the three layers on the serving plate. Frost top of the layer with a generous amount of frosting. Repeat with the second and third layers, and use remaining frosting to frost the sides of the cake. Refrigerate cake until serving. Garnish with chopped pecans, if desired.

Alright, so my cake was the approximate size of a small child. And was also 6 layers tall. And it could probably feed a small country. With leftovers remaining.

What I did was bake the cake twice over - used the same three pans for the second round of batter, and I was left with six, rather sizable, layers of hummingbird cake. I let them cool completely, and then got to frosting, the recipe for which I increased by 50% [I'll let you do the math on this one].

Now, a word of caution: if you're going to make a 6-layer cake, you can not assemble the entire thing all at once. I initially did all 6 layers, and the mess was teetering over worse than the tower of Pisa. I almost had a mental breakdown, and then decided to just remove two layers. Instead of throwing them away, I stuck them on a plate and figured I'd just have two cakes [of two awkwardly-different heights]. The cake with four layers was pretty stable, so I went ahead and frosted it completely. Then I decided that, no, I am not going to sit here and allow physics to destroy all of my dreams and happiness, so I stuck the four-layered cake in the freezer for about an hour and a half [stuck the other two in the fridge during this time], then placed the two refrigerated layers on top, refrosted the top two layers, and stuck it back into the freezer to firm up completely.

So, if you, dear reader, hope to make a 6-layered cake, I would do the following:

1. assemble and frost four layers, sides and all 
2. wrap remaining two layers in clingwrap and allow them to mellow out on the counter
3. place frosted cake in freezer for 1.5 hours
4. frost and add final two layers to frozen cake [note that frosting blends seamlessly with what has been done prior]
5. place 6-layer, frosted cake in freezer for another 2 hours
6. transfer frozen cake to the fridge for at least 4 hours before serving, so that it has a chance to thaw and isn't an unpleasant experience to eat

Yes, it is a time-consuming process, as all layer cakes are loathe to be, so make sure to keep in mind the time you'll need to set aside to make it happen.

You could also always just go with the three-layer, but the six-layer is far more enjoyable to slice.

As for decoration, I just purchased some fake flowers from Michaels, trimmed them off of the stalk, and arranged them on top. Chopped up some walnuts for some sort of aesthetic flair - rocks maybe? I'm really not quite sure - and it ended up looking more like a wedding cake than a birthday cake. But the addition of candles toned down the exuberant amounts of class radiating off of the cake, so it was all good.

#sarcasm

Anyway, Noosh and her famfam loved it, so I figured it was a success in the end.

And finally, my darling Farnoosh, most amazing roommate and best friend one could wish for in the most epic bromance that ever was, I hope you had an absolutely wonderful 21st birthday [despite the fact that you are sitting next to me working on an ethics term paper], and I'm warning you now that once you turn it in, we are in for a night of a How I Met Your Mother marathon. Prepare yourself.

As for later this week, I'll be at the apartment until Friday when I'm finally off for break. I have this vague notion that the cousins and I are heading to NYC next week, but I'm fuzzy on some all of the details. But at least I have a few weeks to spend with the family before I'm back here for intercession.

And sometime in between there are about 3 more birthdays needing to be celebrated, so at least there's weight-gain to look forward to.

peanut butter banana cream pie

Skies have been rather overcast lately. The threat of rain looms constantly. Occasionally following through on its promise with bursts of lightning and roars of thunder. Everything's gray. The air smells different. Mom hates this sort of weather; she finds it depressing.

I love it, though. Three months ago, I'd hate it. Three months ago, overcast skies and rain storms meant humidity, air too thick and heavy to breathe comfortably, hair puffing up unceremoniously, and general sulkiness. Now, they mean cool nights, gentle breezes, excuses to curl up on the couch under a knit blanket with television and a good cookbook. They tell me about the autumn to come, my favorite time of year.

Particularly this autumn. Not so sure why. I don't anticipate for it to be the best autumn of my life, or anything, but then again, I don't really think of time that way. What's the point in compartmentalizing the better times from otherwise good ones? Seems silly. Too much effort. Plus, comparing now with the past isn't really...plausible. I'm a different person now than I was this time last year. Not in a positive or negative way, or anything, just...different. Older, maybe wiser, maybe more naive, what have you. So, no, it's not going to be the best autumn of my life. But it is going to be lovely.

It will be busy, of course, what with the semester starting up this week. Lots of seminars, finishing up major requirements, working part-time, volunteering, internship-hunting, etc. etc. But there will be hiking, and apple-picking, and pumpkin pie-baking, and reading, and meeting friends for coffees, and quality television, and an unending list of books, and new video games, and photography, and concerts, and traveling.

Or maybe even none of that. But even still, I love to watch the leaves change. And that's enough to make me excited.

But, you know, peanut butter banana cream pie helps. Especially when your best friend is back at the flat to enjoy it with you.

[I have, by the way, watched so much BBC that at this point, "flat" is making its way into my everyday vocabulary. It takes so much less effort to say than "apartment." Wonder why it hasn't caught on here.]

Peanut Butter Banana Cream Pie
Adapted from Matt Lewis and Renato Poliafito 

For the crust, you'll need:

• 2 cups crushed graham crackers [approximately 16 full crackers]
• 1/2 cup walnuts
• 1/2 cup flour
• 2 tbsp sugar
• pinch of salt
• 6 tbsp butter, cold and cut into small cubes

For the vanilla custard, you'll need:

• 1/3 cup sugar
• 1 1/2 tbsp cornstarch
• pinch of salt
• 1 cup heavy whipping cream
• 1/2 cup whole milk
• 2 egg yolks
• 1 tbsp vanilla
• 1 tbsp butter
• 4 ripe, but firm, bananas
• 2 tbsp lemon juice

For the peanut butter topping, you'll need:

• 4 oz cream cheese
• 1/2 cup powdered sugar
• 1 tsp vanilla
• 1/2 cup smooth peanut butter
• 2/3 cup chilled heavy whipping cream

To prepare the crust:
Preheat oven to 350 degrees Fahrenheit and grease a 9-inch pie dish. In a food processor, combine graham crackers, walnuts, flour, sugar, and salt, and crush until coarse. Toss in cold butter and pulse until the mixture comes together. Press the graham cracker mixture on the bottom and sides of the pie pan. Bake for 13-15 minutes, until lightly golden. Let pie crust cool completely.

To prepare the vanilla custard:
Whisk sugar, salt, and cornstarch in a medium saucepan over medium-high heat. Once the mixture is smooth and uniform, continue whisking and slowly pour in heavy cream, milk, and vanilla. Whisk until blended, and then add in egg yolks, one a at a time, and whisk. Whisk until mixture comes to a boil, and continue whisking for 5-6 minutes until mixture thickens. Finally, add in butter and whisk until the custard is uniform. Pour the custard into the cooled pie crust, and chill until set, at least one hour.

Slice the bananas into uniform pieces and toss with lemon juice. Layer the sliced bananas evenly on top of the cold vanilla custard. Return to the fridge while you prepare the peanut butter topping.

To prepare the peanut butter topping:
Beat the cream cheese and powdered sugar on medium speed until smooth and fluffy. Add in vanilla and peanut butter. In a separate bowl, beat chilled heavy cream on high speed until stiff peaks form. Fold heavy cream into the peanut butter mixture until incorporated. Dollop the peanut butter mixture over the sliced bananas. Return the pie to the fridge and chill for at least 3 hours before serving.

Noosh moved back in a few days ago, but we hadn't really gotten a chance to hang out until this weekend, what with her unpacking and me working. This also happens to be our last free weekend before term starts, so we figured, what better way to bond than bake something delicious and see what shenanigans the TARDIS is getting into?

[Oh yes, I've gotten her into Doctor Who. I feel like I'm single-handedly propagandizing BBC television in the United States.]


...okay so the real reason for the baking is that Noosh brought a ton of bananas here with her, and I already had quite a few, and we can't actually eat them all before they go off. So, naturally, baking with them was the best option. Plus, ever since watching the episode of Throwdown where Bobby Flay battles Matt Lewis and Renato Poliafito, I've been dying to make this pie.

Erm. It's freaking delicious. Best banana cream pie I've ever eaten. Gorgeous, subtle hint of peanut butter, strong banana flavor, amazing crust [my own creation, thank you very much!], silky smooth custard, fluffy, creamy, crunchy, freaking delicious. I wish I could patent this recipe, but all credit go to Mr. Lewis and Poliafito.

Brilliant men, those two.



As for me, I'm going to spend my last day of summer finishing up Doctor Who, sleeping, and watching rain storms.

pineapple-coconut upside-down cake

An entire post not centered around my shenanigans in Spain?! I thought I'd never see this day. Though I have to say, it's nice not having to sift through hundreds upon hundreds of photos of specific cathedrals, landmarks, or meals. Enjoyable, but time-consuming nonetheless.

Mom's birthday was last Friday, the day before I left for home. I was planning on baking this cake earlier in the week, but after some dramarama at JFK [unsurprising, since it's JFK] that left me in NY a day longer than expected, coupled with lingering jetlag that has me taking siestas every few hours like it's my job, I wasn't fully mentally competent enough to be handling an oven until this afternoon.

I prefer to peel my pineapple off the top and eat them like a side. But the normal individual usually leaves it on the top of the cake. It's your prerogative, really.

Still, any day is a good day for birthday cake, even if it is a bit belated. And when mom loves it despite the tardiness, it's all good in the neighborhood.

[It helps that she enjoyed my travel presents of a ceramic salt jar, fleur de sel, and hot paprika, but nuances.]

Pineapple-Coconut Upside-Down Cake
Adapted from My Recipes

You'll need:

• 2 tbsp butter, melted
• 1/2 cup packed brown sugar
• 12 oz sliced pineapple [preferably fresh, but canned works as well]
• 1 cup sweetened coconut flakes
• 1 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup mashed banana [about 1 whole banana]
• 2 tbsp canola or vegetable oil
• 1 egg
• 1/4 cup pineapple juice

Preheat the oven to 375 degrees Fahrenheit and grease the sides of a 9-inch springform pan. Pour the melted butter onto the bottom of the pan and tilt pan so the butter spreads evenly over the base. Sprinkle the brown sugar evenly over the butter. Layer the sliced pineapple over the brown sugar, covering as much of the surface as possible. Sprinkle coconut flakes over the pineapple and set aside.

In a large bowl, whisk together dry ingredients. In a separate bowl, combine banana, oil, egg, and pineapple juice and mix until blended. Pour the wet ingredients into the flour mixture and whisk until fully incorporated. Spoon the batter evenly over the top of the coconut flakes and spread gently, trying not to pull up any of the coconut flakes.

Bake for 25-30 minutes, until top is golden-brown. Let cake cool in pan for at least 20 minutes before inverting onto a serving plate. Serve warm or at room temperature.

This cake was, initially, somewhat of a struggle. I'm not talking about the actual baking, that itself was easy. The problem was with mom's desire for a chocolate cake. But after having spent many an art class battling with unreliable WiFi to search for the perfect birthday cake, there was no way I was going to give in. So I stuck by my principles, assured her that she would fall head-over-heels in love with it, and baked it.

And, in the end, the look of sheer bliss on her face when she took a bite said it all.

In other news, I'm pretty happy to be back home. Not that I don't miss Valencia terribly, but it's rather luxurious having AC again. Nevertheless, I'll be heading back to Cville this Sunday for the remainder of the summer, and since I'll be living alone for the next 6-odd weeks, I'm not sure that I'll have many reasons to be baking.

[Knowing me, though, I won't need any.]


In other, other news, I'm really enjoying being back in the land of video games. Not that I didn't test out a bit of AC on Zach's host-brothers' PS3 on occasion [once], but Ezio is pretty hard to take seriously when speaking in Spanish [though he provided some much-needed amusement, at the time]. But I must say, sucking epically at Portal 2 has been one of the highlights of my week so far.

Not that, you know, I'm bad at video games [because I'm not]. It's just that I can't seem to wrap my head around a game whose end goal it is to defy the laws of space. Making portals left and right, opening up pathways from the ceiling to the adjacent wall, maneuvering across hundreds of feet by use of otherwise-impossible feats of momentum... My semester of astronomy refuses to let me see past the implausibility.



-snort-