A Pastry Delayed – Patisserie 46

New blog series idea. Posting about all the bakeries I get to try in Minneapolis. I have seriously been waiting to get to Patisserie 46 for a full two years. I mean, I’m all about delayed gratification, but two years is a little too long to wait for a decent French pastry.

Actually, I would call them the best French pastries in the Cities. They reminded me of my time in France. Bakeries on every corner, do you hear me? My life was charmed. And forever ruined. Dramatic.

I had this beautiful chocolate hazelnut dacquoise layered with hazelnut cream and topped with a thing layer of chocolate and a gold leaf hazlenut. It wasn’t even like eating Nutella. Very sophisticated.

Obviously I had to get some kind of cake, but I almost freaked out (who I am kidding, I was freaking out) when I saw the Canelés de Bordeaux, another of those French delicacies which I regard as too time-consuming to be worth my while. You can read about the process here. They are sort of an eggy, spongy interior with a caramel crunchy exterior.

And speaking of caramel, my friend Autumn got a salted chocolate caramel something or other that looked like modern art from the sixties. Ain’t she sweet.

I will be back to try the savory pastries. The croissants. I can’t even handle right now. Every day is like night to me until I can return. Too excited for breakfast.

Goodnight,

L

Pipe Dream #236: To Sneak in Snacks – Chocolate Oatmeal Cake

For your cold and chocolate fixes…

{Get a looka that crinkly icing!}

…this oatmeal cake is sure to warm you up.

This cake is so full of chocolate, I barely know where to begin. First comes the cake layer, a dense cocoa oat slice studded with semisweet chocolate chips. The oats in the cake don’t come off as oatmeal; they just keep everything moist and hearty. Then follows a sugary chocolate icing that includes MARSHMALLOWS (cue singing aloud for joy). It’s that kind of rich icing that you almost can’t eat with a spoon because of its intensity, but then you can because its fudge rippliness is so irresistible.

I don’t often allow myself to make this kind of “snack cake.” Too much “evening out the slices,” if you catch my drift. (Can you see how I took out that little mini edge so it would be straight? Ha.) By the end of the afternoon, my “snack” has turned into “dinner.” Better to save a cake for a celebration?

On the other hand…not. Snack cakes have their place. Especially with icing like that.

Indulge yourselves, snackas,

L

Chocolate Oatmeal Cake

Adapted slightly from Pinch of Yum

1 cup brown sugar
1 cup white sugar
½ cup butter, melted
2 eggs, lightly beaten
1¾ cups flour
1 teaspoon baking soda
½ teaspoon salt
1½ tablespoons unsweetened cocoa powder
1 cup quick cooking oats
1¾ cups boiling water
1 12 oz bag chocolate chips, divided
6 tablespoons butter
6 tablespoons milk
1½ cups sugar
½-3/4 cup chocolate chips
½-3/4 cup mini marshmallows or regular marshmallows

Preheat oven to 350. With an electric mixer, cream the butter and sugars. Add the eggs and mix well.
Add flour, soda, salt and cocoa and mix until just incorporated.

Add the water to the oatmeal and let stand for a few minutes. Once the oats are soft, add oats mixture to the batter and mix well. Stir in six ounces of the chocolate chips (half).

Pour the batter into a greased 9×13 pan. Sprinkle the top of the cake with the other half of the chocolate chips.

Bake at 350 for 30-40 minutes or until the surface springs back lightly when touched. Do not overbake. Let cool completely.

For the icing , melt the butter, sugar, and milk in a large saucepan over medium-low heat. Bring to a boil and boil for 30 seconds. Reduce the heat to low and add the chocolate chips and marshmallows. Stir briskly until icing is smooth. Pour immediately over the cooled cake. Allow the frosted cake to cool for at least 5 minutes before serving.

Pipe Dream #235: To Get a What What – Mini Pumpkin Streusel Cheesecakes

 

Can I get a what what?

Sorry, I just wanted to reference that song because I recently rediscovered it and was filled unwarranted nostalgia, as I never listened to it when it was a real popular song. Oh, for the days when commercial hip hop/Jay-Z was better.

But guys. Get ready for something that never disappoints. 

Like a sprained ankle, boy, these aren’t anything with which to play.

Pumpkin. Streusel. Cheesecake. This ain’t no scrub hollering at you. Oh no. These elements are pure gold standalones, but when combined, they sing a tune catchier than Drake, Eminem, Kanye and Wayne put together.

This is the most embarrassing post I’ve ever written. I think I need to go and wash out my mind with a Focus on the Family radio drama.

Also, in case you are wondering, Thanksgiving is soon. Wouldn’t this be a perfect Thanksgiving dessert?

To likely mixes and unlikely mixes,

L

Pumpkin Streusel Mini Cheesecakes

Adapted from Kraft.com

2/3 cup  flour

1/4 cup + 2 tablespoons granulated sugar, divided

1/4 cup  packed brown sugar

6 tablespoons cold butter, cut into chunks

1/2 cup old-fashioned or quick-cooking oats, uncooked

4 ounces cream cheese, softened

1 1/2 eggs

1/2 can  (about 8 ounces) pumpkin puree

1 1/2 teaspoons  pumpkin pie spice

Preheat the oven to 350°F.

Mix flour,  2 tablespoons granulated sugar and brown sugar in medium bowl until blended; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and nuts.

Reserve 1/2 cup oat mixture; press remaining onto bottom of prepared pan. Bake 10 minutes. Beat cream cheese, remaining sugar, eggs, pumpkin and spice with mixer until blended; pour over the crusts. Sprinkle each with reserved oat mixture.

Bake 25 minutes, then cool for 10 minutes before transferring to a wire rack to cool completely. Store in the fridge.