Field Trip - Georgetown Cupcake

I didn't have time to cook or bake this week because we spent the week in Washington D.C.. What a great place. So, so, so much to see. We could have stayed another week or two and still not seen or done all there was to see and do. We'll go back, that's for sure. One thing I had to see was "Georgetown Cupcake", the crazy little cupcake shop form the TLC show "DC Cupcake". It was a bit off track for us but I was so close that I had to go. Here is how it went. . .

(And please don't judge me by my picture above. It was about 95 degrees and super humid. And we'd spent ALL DAY walking from monument to monument, museum to museum, and this is what I look like after 10 plus hours in the heat. WOW, please forgive. Oh and it's OK to hate my daughter because she seems to have survived the day and weather still looking adorable. Ah, youth!)

Crumb Cake

When I say "Crumb Cake" I mean "CRUMB Cake". Seriously this recipe is all about the crumb. The cake is simply a way to deliver the crumbs and this cake delivers. This isn't a crumb topped coffee cake, it's Crumb Cake. Big, tender, moist, cinnamony crumbs on a thin lightly sweetened cake base. This is my "go to" recipe when I need a simple delicious breakfast treat. But don't be limited to breakfast. It would be great with coffee anytime of day. It's basic, simple to make and delicious. I hope you like it. 

Oh and just FYI, this isn't my recipe but I can't remember where I got it. Sooooo, if it looks familiar let me know. I totally want to give credit where credit is due.

Japanese Souffle Cheesecake

OK, so this doesn't really look that exciting. Kind of plain. But zoom in, check out that texture. Really look at how fluffy it is. Texture is what this recipe is all about. And it delivers. It stays true to the Japanese Aesthetic: simplicity and harmony. Simple common ingredients fashioned together in a precise and delicate method so as to bring all the flavors and textures into complete harmony with each other. WOW, I'm getting kind of philosophical here. We're getting deep. The bottom line is that this is a cheesecake like no other, so don't be fooled by it's simple look.

To be honest, this recipe made me nervous. It had no flour in the recipe. How can you make cake without flour? I Googled "Japanese Souffle Cheesecake", found two other viable recipes (one from Joe Pastry, one from Sprinkle Bakes) and they had flour. But I went with my gut and stuck with this recipe (the description had me so intrigued). There were also a lot, I mean A LOT, of steps. Mess up any one step and all would be lost. This recipe made me nervous, did I say that already? But, well, I had to get my kitchen mojo back and if I could master this then I'd be ready to get back at it. So, I took my time, measured all my ingredients, got all my equipment prepped and went for it. I followed each and every step, precisely and methodically. I took no short cuts and made no modifications. And . . . it . . . was . . . glorious. Seriously one of the best desserts I've ever made. It's all about the texture. So unique, so "melt in your mouth". The taste of cheesecake, but a texture that's indescribable, you're just going to have to try it. Oh and, as a totes added bonus, check out the calories at the end of the recipe. About 1/2 what a traditional cheesecake has. That fact alone will have me making this again and again . . . and again.

Fruit Salsa

This is the perfect appetizer for 4th of July. It's simple, delicious and guilt free. Well, ok, it does have sugar but it also has lots of fresh fruit. Oh and it's pretty. Bright red and shiny. Perfect for your next BBQ. I love to bring this to our friend's houses because it's unexpected. It totally outshines the standard old cut fruit platter but still brings fruit to the party. Why risk being another creamy chip and dip offering, go for the fruit. 

And I have to give a shout out to my friend Tabetha. Years ago she hosted a recipe exchange and this (her recipe) is one of the recipes I walked away with and have used again and again. I hope you will to. Thanks Tabetha!