Month: October 2016

butter pecan layer cake

I can’t even believe it friends.

Brooklyn Homemaker turns three years old this weekend!

They grow up so fast!
Sniff.

This year has been sort of crazy with the whole Maxwell’s thing and all the time I’ve had to spend away from Brooklyn Homemaker, and I’m so thrilled to finally be getting back into the swing of things just in time to celebrate my anniversary!

I probably said this last year too, but I never would have believed you if you’d told me three years ago that I would have started doing this and kept with it for three whole years.
When I first started I didn’t even have a real camera, and for the first few months I shot all of my photos on my iPhone in my dimly lit kitchen at weird, unflattering angles. If you’d told me three years ago that I would not only get a real camera, but also get pretty good at figuring out how to use it, I definitely would have had my doubts.
If you’d have told me that some of my photos would be even half as good as the ones I spent hours drooling over on Pinterest, or that people would actually want to pin my photos and recipes for themselves, I probably would have laughed in your face!
If you’d have told me that people would actually want to cook my recipes, and would enjoy them enough to share with their friends and families, I’d have been absolutely floored!
Naaahhhhhh! No friggin’ way!!!

I still wake up sometimes and want to pinch myself.

butter pecan layer cake | Brooklyn Homemaker

It seems like I start having these thoughts around the same time every year, as my blog anniversary approaches, about all the things I’ve accomplished and how far I’ve come. The friendships and bonds I’ve built, the skills I’ve gained, and how my goals and priorities have changed over these past few years.

This is definitely a time to for reflection, a time for appreciation, and a time to be grateful. Perhaps most importantly though, it’s a time for cake!

The idea of this cake was a bit of a throw back to the very first cake that inspired this whole blogging adventure, the Aunt Sassy Cake from Baked.

I knew I wanted to make another big ass fancy celebration cake filled with nuts and covered in a velvety icing, but I didn’t want to just make the same cake all over again.
I did that already! haha!

I thought that a play on the Aunt Sassy Cake with a fun, autumnal twist would be a great way to pay homage to the cake that started it all, while also making it feel little more seasonally appropriate this time of year.

I played with a few ideas in my head, but the inspiration really came when I was flipping through the channels one day and happened to catch a few minutes of Jeopardy.

When my sister and I were little, we used to spend a lot of time at our grandmother’s house. If we’d stay after dinner, we’d sit next to grandma on the couch and watch Wheel of Fortune and Jeopardy, and if we were good, grandma would fix us a bowl of ice cream.

Thing is, at the time I hated the ice cream flavors she tended to keep in the house. All I wanted was chocolate, or maybe mint chocolate chip, but grandma usually only had maple walnut or butter pecan. Garbage ice creams in the eyes of a child, and ones that i lovingly referred to as old lady flavors in my teen years.
As I got a little older I finally learned to appreciate those “old lady” flavors, and eventually I even learned to love them.
These days I can’t get enough of them, and even get into trouble with Russell when I come home from the store with a pint of butter pecan, when he’d have preferred chocolate, or maybe mint chocolate chip!

With butter pecan in mind, I decided to go for a tender pecan layer cake, and I opted to brown the butter to amp up the nutty flavor. Browning butter only takes about 10 minutes with some stirring and a watchful eye, and it adds an incredibly rich, earthy, nutty flavor to regular everyday unsalted butter. It has such an amazing flavor that I decided to brown a little extra to mix into some silky Swiss Meringue Buttercream I wanted to use to ice the cake.

To make things even richer, and fancier, and prettier, I went ahead and drizzled the whole kit and kaboodle in some heavenly homemade caramel with a splash of (optional) bourbon.

This cake is the freakin bomb. Perfect for fall. It could even work as an elegant alternative to pecan pie at Thanksgiving!

It’s been a wild ride so far, and hopefully this is just the beginning.

I’m so honored and grateful for all of you guys out there. I’m so so luck to have so many amazing friends out there in the world who have been so encouraging and engaging through everything that I’ve done so far. I’m looking forward to many more recipes and posts and years ahead, and I hope you’ll all be along for the ride too!

Love you guys! Thanks for everything!

Butter Pecan Layer Cake with Brown Butter Swiss Meringue Buttercream and Bourbon Caramel Sauce

Servings: 12 to 20
Print

Brown Butter
(Make ahead if possible)

4 sticks of unsalted butter

Melt butter in a large stainless steel (or light colored) sauce pan over low to medium heat. As the water cooks out, the butter will sizzle a lot. Stir frequently with a silicone spatula.

Once the butter starts to foam, usually about 5 minutes in, you want to watch it very carefully so it doesn’t burn. You’ll also want to use your spatula to scrape the sides and bottom of the pan often. This will promote even browning and help prevent the milk solids from sticking to the pan as they brown. They’re delicious so you want them in your finished butter, and if they do stick they’ll be a pain in the butt to clean.

The foam may make it hard to see, but as you stir you’ll begin to see the milk solids in the butter begin to turn brown. Once the milk solids are brown and the butter smells toasty and nutty, you’re done! Immediately pour the butter, milk solids & all, into a heatproof dish to prevent it from further cooking. The milk solids can go from nutty and golden to black and burnt in less than a minute!

For the recipes below, you want the butter to be soft, but you don’t want to use the butter while it’s still hot and melted. Refrigerate the butter until solid, then let it soften at room temperature. If you want to make it ahead, it’ll keep for a long time if stored in an airtight container.
Butter contains a good amount of water which cooks off when you brown it, so after browning your 4 sticks of butter won’t measure 2 cups. Since the cake and the icing require the same amount of butter, I just say 1/2 the brown butter in each recipe for simplicities sake.

Brown Butter Pecan Cake
Adapted from Cooking Classy

3 Tbsp unsalted butter
2 cups finely chopped pecans
1/3 cup whole pecan pieces for decorating (optional)
3 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 of the brown butter (will be a bit shy of 1 cup), softened
1/4 cup peanut oil (or canola or vegetable oil)
1 cup granulated sugar
1 cup brown sugar, firmly packed
3 large eggs
2 large egg yolks (reserve whites for icing)
2 tsp vanilla extract
1 1/4 cup buttermilk

Preheat oven to 350 degrees.

Melt 3 Tbsp butter in a skillet over medium heat. Add pecans, toss to coat, and cook until slightly browned and fragrant, stirring frequently, about 5 minutes. Transfer to a bowl or dish to stop cooking and set aside to cool. If using whole pieces for decorating, separate them from the chopped pecans and reserve for later.

Butter 3 8-inch round cake pans and line with parchment paper, butter parchment paper and then lightly dust pans with flour shaking out excess. Set pans aside.
Whisk together flour, baking powder, baking soda and salt in a medium bowl and set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter, oil, and sugars together until very pale and fluffy, about 5 minutes. Mix in eggs and egg yolks, one at a time, adding in vanilla with the last egg.
Add 1/3 of the flour mixture to the butter mixture and mix on low speed just until combined, then add in 1/2 of the buttermilk and mix just until combined. Repeat alternating flour and buttermilk, ending with the final 1/3 of the flour. Remove the bowl from your mixer and fold in pecans until they’re evenly distributed. Divide batter evenly among the 3 prepared baking pans, using a kitchen scale for accuracy if desired.
Bake in preheated oven 25 – 30 minutes, or until a cake tester or toothpick inserted into the center of the cakes comes out clean.
Remove from oven and cool for 10 to 15 minutes on a wire rack, then run a knife around edges of the pans to ensure the cakes are loosened, and invert them onto the racks to cool completely.

Bourbon Caramel Sauce
Adapted from Minimalist Baker

1 cup sugar
1/4 cup water
1/4 cup unsalted butter (4 tablespoons, or 1/2 stick)
1/4 cup heavy cream
1 Tbsp bourbon (optional)
pinch of salt

Place sugar and water in a large saucepan over medium heat, gently swirling the pan (not stirring) to combine. Simmer (not stirring) for about 15 minutes or until a rich amber color is reached. It should look almost a reddish-brown, and have a slightly toasty aroma. Once the sugar starts to go from clear to golden, watch it very closely as it can go from perfect to burnt in under a minute. If you want to use a thermometer, cook until the sugar reaches 350 degrees.
Remove the pan from heat and slowly stir or whisk in the butter. It will bubble up a lot so be careful. Once the butter is combined, repeat the process with the cream. Then add the bourbon and salt stir or whisk to combine.
Place the pan back over the heat and simmer for another minute or two while stirring continuously.
Remove from heat and let it cool for about 15 minutes before pouring into a heat-safe dish or jar to cool to the touch. Then close or cover the container and transfer it to the refrigerator to cool completely before use. Any leftover caramel (I didn’t have much) can be stored in the fridge in an airtight container for several weeks.

Brown Butter Swiss Meringue Buttercream
Adapted from Martha Stewart

6 large egg whites
1 cup granulated sugar
1 cup packed dark-brown sugar
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
remaining 1/2 of the brown butter (will be a bit shy of 1 cup), softened
1 teaspoon vanilla extract

Wipe the bowl of an electric mixer with paper towel and a small amount lemon juice or vinegar to remove any trace of fat or grease. Make a double boiler by placing the mixer bowl over a saucepan of gently simmering water, making sure the bowl doesn’t touch the water.

Place egg whites, sugars, and salt into the bowl and whisk gently but continuously until the sugar is completely dissolved and the egg whites reach between 150 and 160 degrees F.
Attach the bowl to your mixer and use the whisk attachment to whip the egg whites on high speed until thick, glossy peaks form and the bowl no longer feels warm to the touch, about 7 to 10 minutes.
Switch to the paddle attachment and reduce speed to medium-low. Add butter, about 2 tablespoons at a time, beating after each addition. The meringue will deflate slightly as butter is added, don’t worry. Once all the butter is added, beat until the icing is smooth and silky, usually about 3 to 5 minutes.
Add the vanilla and beat on low just until combined.

If the buttercream curdles, don’t worry! Just keep mixing and it will come back to smooth.
If the buttercream is too thin and runny, refrigerate the bowl for about 15 or 20 minutes before mixing again with the paddle attachment until it comes together.

Assemble cake:

Remove parchment from each layer, and trim the domed tops off with a cake leveler or sharp bread knife if necessary. Flat layers will definitely result in a much prettier & more professional looking finished cake. My cakes didn’t dome much, so you may not need to do this step. Make sure the layers are completely cool (or cold) before you proceed.

If you’re not serving the cake the same day it’s baked, I recommend you brush each layer of cake with two or three tablespoons of simple syrup before assembly to keep it nice and moist for days. Just heat 1/3 cup sugar and 1/3 cup water together until the sugar is completely dissolved.

Place first layer on a cake stand, serving platter, or cardboard cake round. Top with roughly 1/4 of your icing (about one generous cup), and spread the icing out with an offset icing spatula, in as even and level a layer as possible. Place the next layer on top and check from above and from multiple angles to make sure it’s stacked perfectly centered with the layer below, and that it’s flat and level. Adjust if necessary.
Add another 1/4 of the icing, smooth it out, add the top layer, and check and adjust if necessary.

Using another 1/4 of your icing, spread a thin layer of icing over top and sides of cake with an icing spatula. I like to start at the top and slowly work my way down the sides. Be sure to fill in any gaps between layers and make the sides and top is as smooth and flat as possible. This thin layer of icing is referred to as the “crumb coat” and is meant to seal in any crumbs so they’re not seen in your final layer of icing. Refrigerate the cake for 30 minutes to an hour to set the icing before you proceed.
Spread the remaining icing evenly over top and sides of cake, trying to get as smooth a surface as possible.

Top the cake with about 3/4 to 1 cup of the cooled caramel sauce, carefully and evenly drizzling some down the sides.
If desired, top the finished cake with the optional 1/3 cup of toasted whole pecans from above.

This cake is best the day it’s baked, but will keep well in a cake saver at room temperature for up to 2 days, if the weather is not too hot or humid. Otherwise, wrap tightly and store in the refrigerator for up to 3 days. If refrigerated, you’ll need to let it come up to room temperature for at least an hour before serving.

Maxwell’s for Hair, getting there…

Okay, so where were we? When we left off, Russell was standing with his hands in the air, a grin on his face, and a giant pile of rubble and mess behind him. Our contractor had just started demo, and the the shop was a ~~frightful~~ glorious mess.

I have to admit, we really lucked out with a contractor who worked quickly and efficiently, and things (mostly) went nice and smooth all through his work. The demo went well, new drywall went up, things were patched and beginning to take form. To help save a little money I would go in after the crew left to prime and paint the patched up walls and ceilings myself.

We did run into a little hiccup with the floors, but it wasn’t his fault. We knew there was a concrete slab under the layers of laminate and tile, and we hoped that, best case scenario, we could just clean and polish them up and we’d be good to go. We should have known better! Once the old flooring came up and we saw what shape the concrete was in, we knew we had to find some extra money for new flooring. We did some quick hunting around online and found a sale on engineered hardwood so that’s what we decided to go with. We’d have the contractor install it, but we’d be in charge of picking it up and getting it to the space.

Of course, that was all easier said than done. Russell had to leave for a trip to London that he’d planned and paid for well before the shop was even a glimmer in our eyes, and the flooring order took longer than expected and wasn’t ready until after he left. Since we don’t have a vehicle, I decided to take the subway to a neighborhood in Queens I’ve never been to before, google maps my way to the warehouse, and once the order was ready and brought out to me, call a taxi service to pick me up and carry me and my 11 cases of wood flooring back to Bushwick. You can’t imagine the looks I got from the warehouse guys when they asked if I wanted help putting my order in my truck and I had to explain that I was calling a car service! It also just happened to be a crazy hot day, and I was so embarrassed that I waited outside in the sun the whole time. Then, of course the driver got stuck in traffic on his way to me, and I sat there sweating my ass off for over 30 minutes!
This whole experience has been just one giant exercise in firsts! Hahahaha!

Anyways, in retrospect I kind of wish we’d shelled out a little bit more for solid hardwood. The engineered wood looks great, and in theory it’s supposed to hold up well to water and wear and tear, but the planks are super thin and the flooring feels a little flimsy underfoot. Since the concrete subfloor isn’t perfectly level (and we couldn’t afford having a new subfloor installed), I’m a little worried that we’re going to have to replace it a few years down the line. Hopefully I’m wrong and I’m sweating it for nothing. I guess only time will tell.

It does look great though. And it all went in the day after I lugged it back to Bushwick.

Before we knew it, the contractor was nearing the finish line and the place was just about ready for tile. Almost everything had gone seamlessly and Russell and I couldn’t wait to get started on our end of the work.

Of course, as you may have guessed, the key word there was almost. I was at work and Russell was still in London the day I got a call from our contractor. Apparently while trying to get the AC unit working, they’d realized there was a BIG problem that he wasn’t going to be able to fix. I totally freaked out and left work early to run over to the shop and see what was going on. It turned out that the someone, at some point, had done some really really weird and confusing work on the electrical panel in the shop. Unfortunately, the way it was done was difficult to see if you weren’t actually looking for it, which is why it hadn’t come to light until then.
Essentially, they had disconnected one of the electrical input wires coming into the space from outside, and split the other one and bridged it to connect to the panel. What that boiled down to was that the space no longer had the 220 volt power that it was supposed to, and while that didn’t affect the function of the outlets and lights, the AC and heating system in the space didn’t have enough current to actually work.

At this point in the game, we’d already spent a good chunk of our in-case-of-emergencies money, and the idea of needing to have some major electrical work done just made me want to curl up in a ball and cry.

After some incredibly stressful days and a bit of further investigation, it came to light that the disconnected wiring coming into the building wasn’t live, which is probably why it had been disconnected in the first place. We put in a call to our utility company with the help of our landlord and his electrician, and had no other choice but to move forward without any AC and hope we’d get to the bottom of it eventually.

So, onward and upward, and off to pick up our tile and supplies in a rental car!

We knew from the very beginning that we wanted to cover most of the walls with simple white 3×6 subway tile. I know it’s sort of ubiquitous and “hipster-y”, especially here in Brooklyn, but there’s a reason it’s used so often and in so many applications. It’s attractive, timeless, compliments lots of different design styles, is relatively easy to install, and is even easier to keep clean. Also, most importantly to us, it’s freakin’ CHEAP! $0.22 a tile for American Olean subway tiles from Lowes meant that our whole shop was tiled from floor almost to ceiling on three walls for under $1,000 including the cost of mortar, grout, and all the tools.

I literally have no clue what this job would have cost if we’d paid a professional to do it, but I’m sure it would have been waaaaay more than we would have been willing or able to spend.

Anyway, well before this whole hair shop adventure, my sister and I were discussing a bluegrass music festival we to go to together when my mom said she’d like to join us this year. We bought our tickets well in advance (they’re cheaper that way) and started planning our family camping adventure. Long story short, they have a weird system for taking time off where my mom works, and even though she only needed off from Wednesday to Monday, she ended up having to take two full weeks off in the middle of the summer. When she first put in the request she figured she’d just use that extra time for some R&R, but as fate would have it she got the exciting opportunity to come down to Brooklyn and spend quality time with me and Russell, doing manual labor in the middle of a heat wave, in a tiny room with no air conditioner! GOOD TIMES!

Neither of us had ever tiled before. I’ve always wanted to tile the backsplash in my kitchen, but every time I think about it I decide after weighing the options that it’s not worth the effort. In this case though, it was absolutely worth the effort if it meant having a gleaming showcase for Russell and his hair shop. And hey, I read Manhattan Nest. How hard could it really be?

So, there we were, my mom and I (from proud, cold-weather German stock), sweating our asses off in 90 degree heat with no AC, learning by trial and error how to tile walls from floor almost to ceiling. We were also trying to keep the whole thing under wraps until we were closer to opening, so we couldn’t even open the door for air!

At first the whole thing took a little getting used to. We started by making a level line above the baseboard, (which of course wasn’t even close to level) and then cutting each tile lengthwise to ensure our first row would have a completely level top line that all the other rows of tile could build off of. Then we had to figure out the best texture for the thinset, the best way to apply it, whether we preferred to schmear it on the wall or back butter each tile as they went up. (mom’s into the schmear btw, but I prefer to back butter each tile)

We started on one wall to get the hang of the process and slowly started creeping upwards and to the left. Once we got the first row level, the rest was actually surprisingly smooth sailing. By the time you get the hang of mixing and applying the mortar and arranging the tiles, things move along *relatively* quickly. That’s not to say there weren’t any frustrating moments or times I ~~wanted to~~ did throw a fit and/or cry, but for the most part the hardest thing was keeping our lines level, keeping straight rows on wonky 0ld walls, and measuring and cutting corner pieces. Mom and I worked out a pretty good system in the first few days though. She manned the tile cutter while I was in charge of mixing mortar and applying tiles. Of course we took turns and alternated duties sometimes, but we definitely figured out where our strengths and weaknesses lay, and thankfully they were mostly complementary.

Since we were just working with small inexpensive ceramic tiles, we decided we didn’t need to splurge on a wet saw to cut them, and just went for an inexpensive score and snap tile cutter, and a pair of tile nippers for more detailed cuts. There were a few places where a wet saw may have come in handy, but we were fine for about 95% of what we did, and we found ways to make it work everywhere else.

Before we got too far up the walls with the tile, we took some time to plan out where we wanted the shelves and mirrors for the stations to be hung, and mounted pine cleats (not sure if that’s the right word for what we did btw, so if you know, please share the knowledge!) attached to studs in the walls. That way we wouldn’t have to worry about trying find studs through a layer of ceramic tile, and then having to drill holes through the tiles we just put so much effort into putting up. It looked kind of weird and cheap and crappy while we were in the process, but once we were done and were able to actually attach the stations it all made sense and we were SOOO glad we did it.

I wasn’t originally planning for this, but mom also insisted that we use bullnose tile for a nice clean finished look at the tops of the walls and on the edges and corners. One day when Russell and I were at work she even took it upon herself to pull the (admittedly crappy) trim off from around the bathroom door and then informed us that we were going to do bullnose trim around the door instead. At the time it just seemed like extra work to me, but in the end looked amazing and I’m so glad she made us do it! Always do what your mama says folks!

I am so SO glad I got to do this whole project with my mother. Some of it was fun, and some of it was grueling and exhausting and sweaty and disgusting, but most of the time it all overlapped! I know some people might not want to spend so much time in such close quarters with their mother, but I loved every minute of it. I won’t lie and say we didn’t snap at each other a couple times. We were in cramped quarters, exhausted and dripping sweat, and I have a tendency to get snippy when I’m hungry and/or tired and/or frustrated…

Mom, you’re a very patient woman, and we literally would never have gotten this all done, not nearly as perfectly and professionally as we did, without your labor, skill, input, and patience!

Now, sorry friends but I’m not going to go through a whole step-by-step, how-to instructional thing here because, as I’ve already made perfectly clear, we are absolutely not professionals and had no idea what we were doing until we figured it out along the way. We had a ~~little~~ lot of help from the internet, so if you’re interested in taking on a project like this for yourself, I’d suggest you start by looking here, and here, and here.

On the very last day when we hung the very last tile, we finished our work a little earlier than expected so we decided to try our hand at grouting just for fun. (SO DUMB).
The tiling went smoothly, but it was HARD work, so we figured the grouting process couldn’t be any harder right?

WRONG!

The first batch of grout I mixed up was too thick and it was too hot and we were too tired after working all day. I spread the grout over too big an area, and because it was so thick it dried faster than we were able to clean it off and it wouldn’t come off with the soft sponges I’d purchased for the job. It started off okay, but within an hour or two things went downhill fast.

After hours and hours of wiping and scrubbing to get the dried grout off the walls, I literally laid on the floor and had an honest to goodness temper tantrum, right there in front of my poor mom. I was hot and sleep deprived and hungry and completely depleted and my arms felt like jelly and I was sure that the grout was going to set and permanently ruin our beautiful tile and all I could think about was how stupid I was and how we were going to have to rip out the ruined tile and re-do it.
In a panic I called Russell to come help us, but at that point there wasn’t much he could do either. He did his best to get as much off as he could, but in the end we had to just leave for the day and hope we’d find a better solution to get the grout off when I got home from work the next day.

While I was at work I did a little online research and found that as long as the grout hadn’t been set for too long, it should be possible with to scrub it off with some little nylon scrubby pads and a good bit of elbow grease.

I crossed every piece of my body that I was able to cross, and when I got to the shop I literally did a little dance of joy when the nylon scrubbies worked out and angels sang and rainbows and unicorns shot out of my ears.

As you can imagine, the next batches of grout I mixed were much thinner and were spread on in much smaller patches at a time. We worked out a system where I’d spread it on and Mom and Russell would come behind me and wipe it off.

Everything I’d read online said to wipe and wipe and wipe with clean damp sponges until the tile looked completely clean, then to let it dry overnight and come back and wipe it again to remove any film.

The thing is though, that everything I was reading was talking about white or light colored sanded grout, and not only was I using dark grout for contrast, I was also using un-sanded grout to avoid scratching the glossy surface of my tiles.
No matter how much I wiped, the tile never looked “clean”, and if I just kept wiping and wiping and wiping, after a certain point I was just wiping the grout out from where I wanted it to actually stay. So again, thanks to a little trial and error, we learned that with dark, un-sanded grout you just have to wipe until you have a very thin hazy grey layer of grout and you’ll be fine. Then once it dries you can just wipe it off with a clean dry rag to reveal the beautiful shiny tiles beneath.

Unfortunately, in the middle of the grouting process mom’s vacation was up and she had to head home and leave me and Russell to finish up on our own. After pouring so much of her blood, sweat, and tears into our shop (especially sweat), she was never even able to see the finished product. Poor mom. :(

And sorry friends, but poor you too. Yet again I’ve been blathering and blathering and blathering and I’m pretty sure no one’s even reading this anymore…

I promise you’ll get to see the end results of all our work soon though.
Really!

dark chocolate & oreo mini skull cakes

When I was a kid, Halloween was my absolute favorite holiday.

I mean, I’ve always loved Thanksgiving too, for the food of course, but as a young kid Halloween was the freakin’ best. Turkey and pumpkin pie are great and all but costumes and candy, and running around at night like a little lunatic with fake vampire teeth? Grandma’s cornbread dressing couldn’t hold a candle…

I’ve had countless costumes over the years, but I’ll never forget an especially uncomfortable year dressed as Frankenstein with tons of sticky green makeup and itchy stick-on eyebrows and neck bolts. After that, the simpler and more elegant Dracula was definitely my go to.
Each year I’d get a new costume complete with fangs, cape, and gold medallion, and as a young gay boy I already had all the crisp white button downs and black dress pants that were required but not included with the costume. (No jeans and T-shirt for this little sissy boy!)
I think it really was the dressed up, fancy man aspect of Dracula that appealed to me most year after year, and it wasn’t until I found my grandma’s old wig in her bathroom closet that the appeal started to wear off…

These days I usually spend most of the month of October thinking up all sorts of witty, hysterical costumes that I could wear, but never do. The last time I dressed up was for work, about 4 years ago. I’d just started working at Whisk slinging fancy kitchen gear, and we all came up with this hilarious plan to come to work dressed as a Food Network star.
Group costumes are the best! What could go wrong?!?!

A few days later I show up to work in full Ina Garten regalia, and oops! Everyone either forgot or didn’t have time to get their costumes together. One person, who usually works from home, loved the idea and actually did come in for an hour or two dressed as Alton Brown (essentially dressed as an older, nerdier version of himself) to take pictures, but everyone else either didn’t dress up or threw something else together at the last minute.
As I stood there working my full shift in an oversized navy blouse, huge clip on pearl earrings, lipstick, and an itchy bob wig; I vowed never again to be duped by allure of an amazing group costume idea.

I haven’t dressed up since.
Womp Womp.

Even though I’m too old for trick-or-treating and haven’t put on a costume in years, I really do still have a special place in my heart for Halloween.

I like to imagine that some day in the future I’ll be the type of adult who’s famous among his circle of friends for hosting amazing costume parties that are talked about for years to come. Basically I dream of one day throwing Halloween parties just like the ones on Roseanne, complete with decorations so elaborate and costumes so perfectly spot-on that everyone I know will try, and fail, to one-up me year after year.
By the way, am I the only one who’s ever wondered how the lower middle class Connor family, who always seemed to have trouble paying their bills on time, came up with all the money for their costumes and decorations?
I guess it doesn’t matter, but, like, that stuff ain’t cheap!

With all my dreams of Halloween entertaining one-upmanship, the minute I saw this adorable haunted skull cakelet pan, I knew that I HAD to have it.

You all know I love Nordic Ware. I’ve told you more than ~~once~~ ~~twice~~ three times (a lady), but after finally having a chance to use this pan you’ll have to excuse me as I wax poetic once again.

Nordic Ware has been making exceptional cookware and bakeware right here in the US for 70 years now, and even after all this time they’re still a family owned company. The bundt pan is by far their most famous and most popular product, but they also specialize in all sorts of elaborate and festively shaped baking pans. No one can compare to their quality and selection, and ALL of their pans are sturdy, heavy duty, ultra-non-stick, and unbelievably durable.
I should know! I put their pans through the ringer!

There is so much detail in these little skulls that I was worried it wouldn’t read once the cakes were baked, or that I’d have problems getting the cakes out cleanly from all the intricate details face and teeth. At this point I should have known that I had no need to worry. These little cakes released like a dream and all that detail came across with amazing definition in the finished cakes.

There’s actually so much detail in these little cakes, that even though I tried decorating them in several ways, I found that my favorite cakes were the simplest, with just a double coat of thin sugary glaze. Of course you can decorate them however you choose, but I really think the simpler, the better. In fact, as much as I love the creepy look of the bright red chocolate candy eyes, I worry that even they take away from the scary perfection of the little cakes as they were straight out of the pan.

The recipe below, simply adapted from my favorite chocolate bundt cake recipe, makes 12 mini skulls, or 2 pans worth. If you only have 1 pan, make sure you wash the pan really well between batches. I also recommend that you dry it well and throw it in the fridge or freezer for a few minutes before reapplying the butter and cocoa. Otherwise the pan will be warm from being washed and the butter will melt and make a mess when you try to dust it with cocoa.
If you don’t have this pan at all, you can get it here, or you can just make this recipe in one 10 cup bundt pan. It won’t be as scary to look at, but it’ll certainly taste just as chocolatey and delicious!

By the way, if you’ve never tried this trick before, using cocoa powder works just as well as flour to prevent the cakes from sticking to the pan, but helps the cakes look extra dark and chocolatey, rather than the dusty uneven look flour sometimes gives to the outside of chocolate cakes.

The flavor of these little cakes is deep dark chocolate perfect with a super tender and moist crumb. Thanks to that simple powdered sugar glaze, these little cakes almost taste like a reeeeeally good moist chocolate doughnut.

The Oreos, complete with cream (don’t use boxed crumbs!), add a really nice touch, especially if you leave some in nice big chunks so they don’t melt and disappear into the batter. Essentially you just want to put them in a plastic bag and crush ’em up with your hands or whack at them with a rolling-pin until there are no whole cookies left, but you still have lots of bigger pieces.

Now tell me, what kid (or adult) could resist a super moist chocolate cake filled with oreo cookie crumbs? Especially one in the shape of a cute-yet-terrifying little skull???

Dark Chocolate & Oreo Mini Skull Cakes

Servings: 12
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adapted from Joy the Baker

For the Cake:
1 1/4 cups strong hot coffee
3/4 cup Dutch process cocoa powder (I used “Double Dutch Cocoa“) plus extra for pan
2 1/2 cups sugar
1 1/4 teaspoons kosher salt
2 teaspoons baking soda
2 whole eggs
1 egg yolk
1 1/4 cups buttermilk
1 cup peanut oil or any neutral vegetable oil
2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups (about 1 package) roughly crushed oreos (NOT oreo cookie crumbs, you want the cream too)

For the Glaze:
2 cups powdered sugar
1/4 cup milk
1 teaspoon vanilla extract

For decorating (all optional):
Red M&Ms
Sanding or decorating sugar (black, red, or silver)
white mini nonpareils
More crushed Oreos

Place an oven rack in the center of the oven and preheat to 350 degrees F.
Brush a skull cakelet pan (* see note) with softened butter, and dust with cocoa powder, tapping out any excess.

Whisk coffee and cocoa together in a bowl together until free of lumps and set aside.
In the bowl of a stand mixer with a whisk attachment, mix together sugar, salt, baking soda, eggs and egg yolk on low for just one minute. Add the buttermilk, oil and vanilla extract and mix on low again for another minute.
Add the flour and mix on medium speed for 2 minutes more. Add the cocoa mixture and mix on medium speed for 3 minutes. Finally, stir in the roughly crushed Oreos just until evenly distributed throughout. The batter will seem quite loose and liquid, it’s supposed to, don’t worry.
Pour half of the batter into the prepared cake pan, filling each cavity about 3/4 of the way up. This recipe makes two pans worth of batter. If you have two pans, you can bake them both at once, or once the first batch is out of the pan you can wash, dry, and cool the pan in the fridge before reapplying butter and cocoa and baking the remaining batter.
Bake for 20-30, or until a cake tester or toothpick inserted in the cake comes out clean.

Let the cake cool for at least 15 minutes before inverting onto a cooling rack.

To make the glaze:
Whisk the powdered sugar, milk, and vanilla together in a medium bowl until smooth and free of lumps.

To glaze and decorate:
After some trial and error I found that the easiest way to glaze the cakelets was to pick up them up by the base and dip them into the glaze like a doughnut. Remove from the glaze, let drip dry, and turn over to dry on a cooling rack. I actually liked the look of the glaze best when the cakes were glazed twice. If you want to double glaze, wait for the first coat to dry five minutes or so before dipping again.
If you’d like to decorate with sanding sugar, crushed Oreos, or mini nonpareils, sprinkle them over the cakes before your final coat of glaze has dried. If desired, add red chocolate candies in the eye sockets.

*Note: If you don’t have a skull cakelet pan this recipe makes 1 (less spooky but equally delicious) bundt cake in a 10 cup bundt pan. A bundt will need to bake for about 55 to 65 minutes .