Last year at this time, well, I was significantly larger as you can see. Our daughter was due to arrive around May 14th, mere days before my 30th birthday. While I was eager for our new addition to come out, I was also determined to celebrate my 30th birthday sans the new baby. Little did I know that our lady would hang on for another two weeks! But that’s another story.
As I milled around at home waiting for the contractions to start, I figured that I might as well bake myself a birthday cake. And so I did.
If you have never tasted anything from Momofuku Milk Bar, or haven’t seen Christina Tosi’s genius cookbook well then it is definitely time. Her desserts are so unique, many of them with a salty-sweet element that is precisely my cup of tea. So for my 30th birthday I decided I wanted to make her version of classic birthday cake. It is one of the best cake recipes I have ever made or eaten, which I cannot even attribute to my heightened pregnancy taste buds.
This year I made it again for my husband’s birthday and expanded on the decoration with my own twist:
As this year’s birthday rolled around, a rather uneventful-feeling #31, I decided that making my own birthday cake should be an annual event. And once again, I did.
My birthday also coincided with Shavuot this year, so it was the perfect chance to combine my love of a daiy-centric holiday with a decadent birthday cake.
Those of you who read The Nosher regularly must know by now that my absolute favorite go-to dessert is this Hershey’s Chocolate Cake recipe, which I usually make pareve my substituting the milk for coconut or almond milk and bake in a bundt pan. But with Shavuot, there was no substitution needed – how nice! However, I wanted this cake to have a mocha flavor, so I substituted the 1 cup of water for 1 cup of strongly brewed coffee.
To compliment the mocha cake flavor, I made this kahlua cream cheese frosting from Lovin From the Oven, and what a hit! I love love love kahlua, and this rich frosting paired perfectly with my mocha cake.
Topped with some oreo crumbs and crushed chocolate-covered espresso beans and voila: my mocha chocolate kahlua cake! Happy Birthday to me, the ultimate nosher! We all deserve a little cake for our birthdays, so I say, let us eat cake!
I’m always looking for the simplest route to a pareve dessert and last week I had a moment of inspiration from the Momofuku Milk Bar Cookbook.
I’ve tasted and seen lots of recipes for pareve ice cream pie, and they are pretty tasty and easy to make. But Momofuku Milk Bar has a recipe for a sweet n salty version that I surmised could easily be made into a non-dairy version. And indeed it can! Of course if you want to make this dairy I am sure it is even more delicious.
When serving the pie let it sit out for 10 minutes before cutting into it because if the pie is too hard it will be difficult to cut.
There are lots of great tasting non-dairy ice creams to choose from these days though I chose to use Tempt Chocolate Fudge Hemp Milk Ice Cream which had a rich and smooth flavor. The chocolate fudge flavor complimented the salty-sweet pretzel crunch perfectly. I would also recommend using vanilla, chocolate or a caramel swirl ice cream.
2 cups pretzels
3 1/2 Tbsp margarine, melted
3 1/2 Tbsp olive oil
1/4 cup brown sugar
2 Tbsp sugar
1 Tbsp flour
1 half-pint container pareve ice cream
2 Tbsp margarine, melted
Pre-heat oven to275 degrees.
Crush pretzels in plastic bag or large bowl until smaller crumbles form.
Combine crushed pretzels, sugars, flour, melted margarine and olive oil.
Spread pretzel mixture onto cookie sheet in single layer. Bake for 20 minutes or until golden brown. Let cool and set aside.
In a food processor fitted with a blade crumble the pretzel mixture again. Add additional 2 Tbsp melted margarine. Press the mixture into pie pan using fingers and cover with plastic wrap. Put into the freezer for 1 hour.
Allow ice cream to soften so that is it spreadable. Pour ice cream into pie crust and smooth top. Put back into freezer for at least 2-3 hours to completely set.