The women in our family all have their birthdays in the spring.  My youngest daughter, Claire, celebrated her birthday in April (birthday cake #1).  My daughter Whitney's birthday is coming up the end of May (birthday cake #3). I was told I will be hearing from her soon about the cake.  It sounds to me like there's some serious thought going into my baking assignment. 
     And that leaves birthday cake #2, which was mine.  There seems to be a flavor trend in the first two cakes -- lemon and raspberry.  My cake layers contained Greek yogurt and fresh raspberries and were frosted with lemon-cream cheese icing.  A perfect spring cake!  Cake #1 (Claire's) had lemon cake layers with raspberry curd (recipe HERE).  I expect Whitney's cake to be nothing like the first two.

     I actually preferred my cake the next day, when I finished off the last two (generous) slices.  Yes... I devoured everything that was left on the cake plate the next day.  I tend to like cakes and cookies on the dry, day-old side, but that's just me.  Recipe for Raspberry Yogurt Cake with Lemon Cream Cheese Frosting HERE.

     And that leaves cake #3... Yesterday, we celebrated my daughter Whitney's birthday with a Peanut Butter Cheesecake topped with Swiss Meringue. 

     Yes... it was as good as it looks!  Not only peanut butter in the cheesecake filling, but the crust is peanut butter, also, made from ground peanut butter cookies (recipe HERE; made without the chocolate chips).

• recipe via how sweet it is

CRUST
• 2 cups crushed peanut butter cookies
• 1/4 cup unsalted butter, melted
CHEESECAKE
• 3  8-ounce packages cream cheese, softened
• 1 cup peanut butter
• 1 cup sugar
• 2 large eggs
• 2 teaspoons vanilla extract
SWISS MERINGUE
• 4 large egg whites
• 1 cup granulated sugar
• 1/4 teaspoon cream of tartar
• 1 teaspoon vanilla extract

• freshly sliced bananas for serving

1.  Preheat oven to 350˚F.  Mix together peanut butter cookie crumbs and melted butter; press into a 9-inch springform pan.  Bake for approximately 6 minutes, until slightly set.  Allow to cool completely.
2.  In the bowl of an electric mixer, beat the cream cheese until smooth.  Add the peanut butter and sugar.  Beat on medium speed until combined and fluffy, scraping down sides of bowl when necessary.  Add the vanilla extract, then beat in eggs one at a time until just combined.  Pour the mixture into the crust and smooth the top.  Place pan on a baking sheet in center of oven.  Bake cheesecake for approximately 55 minutes, or until the center is almost set.  Remove and cool completely.  Cover lightly with a sheet of plastic and refrigerate overnight.
3.  Make the Swiss Meringue... Combine the egg whites, sugar and cream of tartar in a heat-proof mixing bowl.  Place over the top of a double-boiler that contains simmering water.  Whisk constantly until the sugar has dissolved and the egg whites are slightly warm.  Immediately remove the bowl, and using the whisk attachment of the mixer, begin beating at slow speed.  Gradually increase the speed to high and beat for about 6-7 minutes, or until glossy and thick.  Add the vanilla extract and beat for another minute.
4.  Either pile the meringue onto the cheesecake or pipe (using a 1/2-inch tip)..  Serve with sliced bananas!

     This past week was the beginning of the spring birthday season at our house. My birthday, along with both of my daughters' birthdays, fall in the months of April and May.  And since my youngest daughter had a destination birthday this year, we weren't able to celebrate until two days later with a Sunday dinner.

     The post birthday meal was built around Mac & Cheese, and included Turkey Meatloaf layered with Spinach and Prosciutto, a salad of greens with apples and caramelized walnuts, and the most important course... dessert; spongy lemon layers with raspberry curd cream between.

                                                  ... above, the mac & cheese before baking

• recipe from Epicurious, adapted

CAKE LAYERS
• Vegetable or coconut oil spray, for the pans
• 4 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated lemon peel
• 2 cups cake flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable or expeller pressed canola oil
• 1/4 cup (1/2 stick) unsalted butter, melted and cooled
FILLING
• 1 6-ounce basket fresh raspberries, plus additional raspberries for garnish
• 1 1/4 cups sugar
• 2 large eggs
• 2 tablespoons fresh lemon juice
• 2 tablespoons (1/4 stick) unsalted butter
• 1/8 teaspoon salt
• 3 cups chilled whipping cream

FOR THE CAKE:
1.  Preheat oven to 350˚F.  Spray two 8-inch-diameter cake pans with 2-inch-high sides with nonstick vegetable or coconut oil spray.  Line bottom of pans with waxed paper.
2.  Whisk eggs, yolks, milk, lemon juice, and lemon peel in medium bowl to blend.  Whisk flour, sugar, baking powder, and salt in a large bowl to blend.  Whisk oil and butter into flour mixture.  Add egg mixture and whisk until smooth.  Divide batter between prepared pans.  Bake cakes until tester inserted into center comes out clean, 30-35 minutes.  Cool cakes on racks 10 minutes.  Run knife around edge of pans to loosen cakes.  Turn cakes out onto racks.  Cool completely.  (Cakes can be made 1 day ahead.  Wrap with plastic.  Let stand at room temperature.)
FOR FILLING:
1.  Stir the 6-ounce basket of raspberries, 3/4 cup sugar, eggs, lemon juice, butter, and salt in a medium saucepan over medium heat until thickened and beginning to bubble at edges, about 5 minutes.  Using a mesh strainer, strain raspberry curd into a medium bowl, pressing on solids to release all liquid.  Refrigerate until cold, at least 2 hours, but preferably up to 1 day.  See NOTE below.
2.  Whip cream and 1/2 cup sugar until peaks form.  Fold 1 1/2 cups whipped cream into raspberry curd.  Reserve remaining whipped cream
3.  Cut each cake horizontally into 2 layers.  Place 1 layer, cut side down, on platter.  Spread a thick layer or raspberry filling over.  Repeat with 2 more cake layers and filling. Top with remaining cake layer.
4.  I had approximately 1/4 cup raspberry curd remaining and folded all but about 1 cup of the whipped cream into the curd.  Spread this over top and sides of cake.  You can use the remaining whipped cream (totally optional) by placing in a pastry bag fitted with a star tip and to pipe design around bottom edge of cake.  Decorate cake, if desired, with additional raspberries.  Chill until cold, about 2 hours.  (Can be made 1 day ahead.  Cover with cake dome and keep refrigerated.)
NOTE:  If you would like more raspberry curd in the frosting for the cake, double the recipe for the curd and add to whipped cream before frosting.

     I suggest you make several loaves of this Goat Cheese, Bacon, and Olive Quick Bread, and keep in your freezer.  That's what I'm doing.  It is such a great savory bread/cake to have on hand!  I like serving it in the late afternoon with a glass of chilled white wine.  If storing in the freezer, defrost and reheat in oven before serving.  This bread (which reminds me of a French weekend savory cake) will be a regular on the patio this summer!

     These Cranberry, Coconut, and White Chocolate Friands (almond cakes) were our dessert one night, and leftovers eaten the following morning along with our cappuccinos.  I found them to be even more flavorful the next day.  The original recipe calls for 1 cup fresh cranberries, which I did not have, so I substituted dried cranberries that I rehydrated in boiling water.  Next time I plan to make the friands with fresh blueberries!

• Jennie Jordan | The West Australian, recipe adapted

    
     I spent the month of December baking cookies.  Nothing new.  All were cookies I've made before; a Christmas tradition. 
     Our family Christmas was delayed by a day, until part of our family returned from out of town.  We celebrated with a big noon meal.  The entrée was a Beef Stroganoff by Jonathan Waxman that I have made several times before and absolutely love.  I meant to photograph it and post the recipe, but I didn't even take the time for a quick shot with my phone.  By the time the meal was plated, I was hungry and dove right into the beef tenderloin with cognac mushrooms in a sauce of mustardy crème frâiche.  If it sounds like your kind of a meal, get the recipe HERE.  If I can make a suggestion... make more than the recipe calls for.  You will end up eating it all!

     Grand dog, Miss Midge, waiting for the festivities to begin... and possibly some food to fall to the floor?

     It was a first time in my kitchen for the Chocolate and Olive-Oil Cake.  This cake is now classified as, "a keeper".  So good!  Whipped crème frâiche is the perfect accompniament.  I got a good laugh from both of my daughters.  Each one walked past the bowl of whipped crème frâiche and plunged their finger in for a lick.  Both made quite a face when the cream they expected to be sweet, wasn't.  It is perfect, tho', alongside the fudgy cake.
     Next up... New Years Day Brunch.  I need to get to work...

+ recipe by Diana Henry | HOUSE & GARDEN UK

     Yes... you read correctly... a 65th birthday.  Not mine!  It's my husband's birthday today.  One of his favorite things... ever... is pumpkin, so that's what he's getting.  A pumpkin layer cake with an orange-cream cheese frosting.  Oh... and I can't forget the pumpkin seeds!

 
     What I love most about visiting France is the inspiration I find in just about everything == it's endless.  I believe it is impossible to be there and not be influenced in some small way, visually or gastronomically.  Most likely, it will be both of those.  In the weeks before I travel to Paris, or anywhere else in France, I note historical and cultural centers I should see in addition to pâtisseries I've been longing to visit and restaurants where I want to eat.  But I'm also a big believer in just heading out in a different direction each morning to see where the streets take me.  I am never disappointed.  I'm always guaranteed unique discoveries that will inspire the way I approach something once I return home to St. Paul.   

     This recent trip was no exception.  In addition to the 1200 plus photos I returned with, which remind me daily of the beauty that abounds, I ate foods that I knew I would attempt to recreate once at home.  For me, that is the most meaningful thing I can do to remember a trip.  There's nothing like being around the table on our patio with friends and family and eating a meal filled with delicious memories (A French Inspired Meal, French Cauliflower Soup with Truffle Oil).

     One of the culinary highlights during my time in Paris was dinner at Restaurant Verjus.  I had read about it in food magazines and was reminded by friend and food blogger Stacey that the American owners, Braden Perkins and Laura Adrian (a St. Paul native ?!), started their French culinary career by running the highly successful underground restaurant, Hidden Kitchen, out of their Paris apartment.  While googling info on Verjus, I came upon a restaurant review by Alexander Lobrano for Saveur magazine.  He summed up beautifully   my experience there.  (If interested, read the 2012 article HERE.)  There is no ordering à la carte at Verjus.  The meal is a tasting menu of approximately 8 courses.  The only thing we were asked before the service began, was if either my husband or I had any food allergies and if we wanted the staff to pair each course with the recommended wine.  We ended up talking with diners on both sides of our table throughout our meal, and if I had to describe the atmosphere, it could only be "festive".  Everyone dining at Verjus that night was very happy to be there.
    My little home kitchen project became the dessert I ate at Verjus that night.  There are several components to this dish, but the ice cream, candied pine nuts and fresh ricotta can all be made ahead.  I suggest making the cake the day of, only because I like how it slices; the cake's texture becomes more crumbly over time but the flavor is definitely as good.

PINE NUT ICE CREAM
+ found on Chowhound

MAKE ICE CREAM THE DAY BEFORE

• 3/4 cup pine nuts
• 3/4 cup sugar, divided
•2. 1/2 cups whole milk
• 1 teaspoon almond extract
• 5 egg yolks
1.  Put 3/4 cup of pine nuts in a pie pan and roast them at 350 until fragrant.
Put roasted pine nuts and 1/4 cup sugar in a food processor. Process until you get a peanut butter-like consistency, Combine this with 2 1/2 cups whole milk in a saucepan. Add 1 teaspoon almond extract. Bring to a boil and then immediately remove from the heat.
2.  While the milk is heating. whisk together the 5 egg yolks with the remaining 1/2 cup sugar. Once milk mixture boils, slowly pour it into the egg mixture.
Pour back into saucepan and heat over low heat - DO NOT BOIL - stir constantly. Remove from heat once custard is thick enough to coat a spoon, about 10 minutes.  Cool in the fridge for at least 3 hours or overnight.
3.  Put into your ice cream maker and churn as directed.   Freeze overnight.

CANDIED PINE NUTS
+ found on about.com

* 1/2 cup pine nuts
• 1 1/2 teaspoons honey
• 1 1/2 teaspoons water
• 1 tablespoon granulated sugar
• Pinch of salt
• 1/8 cup Demerara sugar
1.  PREHEAT oven to 350˚F.  In a small bowl, whisk together the honey, water, salt, and granulated sugar until smooth.  Toss the pine nuts and Demerara sugar in the honey mixture stirring well to coat.
2.  Spread the nut mixture onto a parchment lined baking pan in a single layer and bake until the nuts are golden brown.  Watch closely so nuts do not burn.  Allow the nuts to cool to room temperature; chop coarsely.  Keep candied pine nuts in an air-tight container.

FRESH RICOTTA
+ Use either purchased Fresh Ricotta or make your own.  Recipe HERE.

OLIVE OIL CAKE with RED GRAPES
+ recipe, adapted,  found at marthastewart.com

• 1/2 cup extra-virgin olive oil, plus more for pan
• 1 cup unbleached all-purpose flour, plus more for pan
• 1/2 cup almond meal
• 1/4 cup coarsely ground yellow cornmeal
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 2/3 cup sugar
• 2 teaspoons finely grated lemon zest
• 1/3 cup whole milk
• 2 cups red seedless grapes
1.  PREHEAT oven to 350˚F.  Brush a 9-inch square pan with oil; dust with flour, tapping out excess.  Whisk together flour, almond meal, cornmeal, baking powder, and 1/2 teaspoon salt.  Beat eggs, sugar, and zest with a mixer on high speed until pale and fluffy.  Reduce speed to low; slowly add the oil.  Beat in flour mixture in 3 additions, alternating with milk, and beginning and ending with flour.
2.  Spoon the batter into pan.  Scatter 1 cup of grapes over the top.  Bake for 15 minutes.  Scatter the remaining 1 cup grapes over cake.  Bake until cake is golden and a toothpick inserted into the center comes out clean; another 25 to 27 minutes.  Let cool in pan on a wire rack, then turn out and slice into thin rectangles.

               I braved the 90 degree heat and turned on my oven... so glad I did.  Our dessert last night, was our breakfast this morning.

+ Summer Peach & Almond Upside-Down Cake

+ adapted recipe | via Food Network
• 8 tablespoons unsalted butter, at room temperature plus more for the pan
• 1 1/2 cups sugar, divided
• 4 medium peaches, pitted and cut into 6 wedges each
• 1 1/2 cups unbleached, all-purpose flour
• 1/2 cup almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3/4 cup whole milk

PREHEAT OVEN to 350˚F
1.  Lightly butter a 9-inch-round cake pan. Melt 1 tablespoon butter in a medium skillet over medium heat. Add 3/4 cup sugar and 1 tablespoon water and cook, stirring occasionally, until smooth and deep golden brown, 8 to 11 minutes. Pour the mixture into the prepared pan and tilt to coat the bottom. Arrange the peach wedges snugly in the bottom of the pan in a single layer, cutting to fit if needed.
2.  Whisk together flour, almond flour, baking powder, and salt in a medium bowl, 
3.  Beat the remaining 7 tablespoons butter and 3/4 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and almond extracts. Beat in the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour mixture; beat in each addition until just incorporated.
4.  Spread the batter evenly in the prepared pan and bake until golden and a toothpick inserted into the center comes out clean, approximately 55 minutes. Transfer to a rack and let cool 30 minutes. Invert onto a plate and let cool completely.

    I told you I'd be back with more rhubarb recipes... I am being very aggressive this year cutting and using the stalks of our eight enormous rhubarb plants.  They become so large that the leaves shade and kill surrounding grass.  Unfortunately, those conditions also provide the perfect habitat for slugs.  So I'm using up the rhubarb as fast as I can.  Yesterday I made a quadruple batch of Rhubarb Syrup (recipe HERE).  This evening friends of ours, who just returned from Italy, will join us for an al fresco dinner that will begin with glasses of Rhubarb Syrup and Prosecco.            
    Tomorrow I will make Rhubarb Chutney (recipe HERE) in an attempt to use up even more rhubarb.  And when I run out of any desire to eat another rhubarb dessert, bread/muffin or condiment, I will dice it and freeze it.

     This rustic Rhubarb and Almond Cake is my kind of dessert.  It's full of ground almonds and tart rhubarb; a dense cake that bakes for close to 80 minutes.  I made it late last night, and when I walked into my kitchen this morning, the intense almond scent made me feel as though I had just walked into a French patisserie.  Not a bad way to start the day!

    
    I have sampled (as my husband has also) a few small bites (I had to be sure it tasted as good as it smells).  The cake will finish our dinner tonight outdoors (most likely with a little whipped cream that has been sweetened with rhubarb syrup). 
   Yes... this is definitely my favorite time of the year!

+  adapted recipe | Alison Roman | Bon Appétit, April 2015

• 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
• 3/4 cup plus 3 tablespoons sugar, plus more for pan
• 1 pound rhubarb stalks, trimmed
• 1 1/4 cups all-purpose flour
• 3/4 cup blanched almonds (I substituted just slightly less almond flour)
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1 vanilla bean, split lengthwise
• 2 large eggs
• 1/4 cup plain Greek yogurt

SPECIAL EQUIPMENT:  One 11x8-inch tart pan or one 9-inch diameter tart pan, both with removable bottoms.

1.   Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2" pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).
2.  Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.
3.  Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.
4.  Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.
DO AHEAD:  Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.