#new york crumb cake

[fullcravings]

New York Crumb Cake

[briantmarquis]

New York Style Crumb Cake

Crumb cake, coffee cake; what’s the difference? The crumbs. A thicker layer of crumbs is a crumb cake. So what’s a New York style crumb cake? It has even bigger crumbs. There’s a bagel shop in our town that sells crumb cake. It’s one of the best crumb cakes I’ve ever had. A thick layer of crumb sits on top of a moist sponge. It’s just perfect. I’ve been trying to find a recipe to make something…

[bonesandchalamet]

lessons in french- t.chalamet

pairings: timothee chalamet x reader

warnings: google translated French

a/n: first post on this account 😁 my main is @thatsdemko 🫶 feedback is always appreciated xx

“and how do I say ‘I love you’ again?”

“Je t'aime.” he says, mouth full of a buttery croissant you fetched from the bakery across the street. it’s your morning ritual, the boy who lives across town comes to your apartment and you get him “New Yorks finest croissants”— at least that’s how he puts it as.

your recent discovery was of his ability to speak a different language, French that is, and ever since you’ve been begging for lessons due to your upcoming trip to Europe. you could say New York public school systems failed you, as you barely remember a lick of the words he makes you repeat.

“and what about stop making a mess of my sofa.” you scowl brushing the pastry crumbs that scatter the cream colored seats. he mumbled a sorry as he finishes his last bite, a delighted moan escapes his lips.

“why the sudden interest in the language again?” he asks brushing his hands on his pants rather than using the crummy paper napkin that’s already wadded up and disintegrating from the butter of his hands.

“because I’m going to Europe in three weeks! I can’t look like an idiot.”

“certaines choses ne peuvent pas être changées.” he lightly giggles shaking his head watching your face scrunch up trying to dissect the sentence, but you fail. some things can’t be changed

you huff an annoyed sigh, arms crossed over your chest, “I wish I never bought you that croissant years ago.” you joke watching his acting skills come to life as he pretends to be hurt.

“now you’re just being straight up rude, amour.”

—

“so when a nice guy offers me a drink at the club what should I say?”

“J'ai un petit-ami.” the same buttery croissant fills his mouth, he watches you saunter across your tiny New York City living room. he admits, you not knowing any French is fun for him. it means he has all control of what you repeat back and what you write in your journal for the trip. this one might’ve just been the icing on the cake. I have a boyfriend

“J’ai un petit-ami? doesn’t that mean something else?” you question, head cocked to the side watching him shake his head in response as he swallows the pastry.

“nope.” he replies, reaching for the hot coffee you’ve provided him, he slurps the contents watching your pen move vigorously across the page. he thinks it’s cute how focused you are, he loves how close you hold the notebook to your face and how you spell out the words in a way only you will know what they mean.

“so are all French people assholes? I’ve been reading up on your people.”

he laughs, “my people?” he watches the red hue light your face, hands up in defense, “that’s what the internet says!”

he laughs once more telling you to never believe the internet, although he did play you into thinking the words “I have a boyfriend” mean something completely different, so maybe he is apart of that collective group.

—

“repeat it to me once more, amour.”

“Voulez-vous coucher avec moi, ce soir?” do you want to sleep with me tonight

he chuckles a little to himself trying to find a serious tone, “that’s exactly what you should say to the cab driver.”

you chuck an orange at him watching his hands go up in defense as he allows the fruit to hit him the arm, two of you laughing, “this isn’t funny, Timmy! I leave in twenty-four hours!”

he watches you collapse against the cream colored sofa beside him, legs extending into his lap, “how am I supposed to order croissants for you across the world?” you bat your eyelids in an affection way, it’s your last hope to get help— the pastry was already the key to his heart. it gets him to do anything.

“what a dilemma that is.” he shakes his head, fingers tangling through his curls that fall in front of his eyes, “just don’t forget your notebook and you’ll be fine. do you remember how to order?”

“un croissant š'il vous plaît.” a croissant please

“tu est parfaite.” you are perfect

—

his phone buzzes in his pocket, it hasn’t even been a full day since you landed in Paris and you’ve been buzzing him like a mad woman. it’s his first time being in your place alone, he’s in charge of watering your plants. he notices you’ve left him money for his croissants and an extra key in case he misplaces the one you already gave him.

“bonjour mon ami how is Paris?” he picks up the phone plopping down onto your cream colored sofa and pressing speaker so he can listen and eat.

“did you know j’ai un petit-ami is I have a boyfriend?! you lied to me!”

he laughs, the familiar sound spreads a smile on your face despite your angry tone, it’s nice to hear him. even if you’ve been texting him, his voice is what you miss right now, “I guess you’re right my people are assholes.”

“damn right, chalamet! and I learned a little something from the bartender last night, tu es un connard!” you are an asshole

“Je t'aime!”

[camisoledadparis]

THIS DAY IN GAY HISTORY

based on: The White Crane Institute's 'Gay Wisdom', Gay Birthdays, Gay For Today, Famous GLBT, glbt-Gay Encylopedia, Today in Gay History, Wikipedia, and more … November 16

42 BC – Tiberius, Roman emperor, born (d.37 AD); second Roman Emperor, from the death of Augustus in CE 14 until his own death in 37 AD. Tiberius was by birth a Claudian, son of Tiberius Claudius Nero and Livia Drusilla. His mother divorced his father and was remarried to Octavian Augustus in 39 BC. Tiberius would later marry Augustus' daughter Julia the Elder (from an earlier marriage) and even later be adopted by Augustus and by this act he became a Julian. The subsequent emperors after Tiberius would continue this blended dynasty of both families for the next forty years; historians have named it the Julio-Claudian dynasty.

Tiberius was the predecessor to Caligula and he was certainly the appropriate curtain-raiser. His sexual excesses were widely known, especially when he "retired" to Capri, governing Rome via correspondence, and becoming the patron saint of that future gay mecca. Suetonius reported that Tiberius trained young boys, whom he called his "minnows," to stay between his legs while he was swimming so they could lick and nibble him until he came. Suetonius reports that Tiberius can be credited with the "daisy chain" or spintriae - a conga line of people joined front and back in sexual congress.

1502 – Sandro Botticelli (c.1445- 1510) is accused of sodomy but the charges were dropped. The summary of the charge reads: "Botticelli keeps a boy." Botticelli was an Italian painter of the Early Renaissance. He belonged to the Florentine School under the patronage of Lorenzo de Medici. Botticelli’s posthumous reputation suffered until the late 19th century; since then, his work has been seen to represent the linear grace of Early Renaissance painting.

1942 – Barton Lidice Beneš, born in Hackensack, New Jersey (d.2012), was an artist who lived and worked in New York City. He studied at Pratt Institute, Brooklyn, New York and Beaux-Arts, Avignon, France.

His father, the son of Czech immigrants gave him his middle name in memory of Lidice, the Czech town destroyed by the Nazis that year. He grew up in Queens with Czech-born grandparents, who instilled in him a dedication to the Roman Catholic traditions of reliquaries and memorials to the dead.

Barton Beneš' art incorporated shadow boxes filled with bits and pieces that revealed the myths and ironies of life. The fragments in Beneš' work often involved famous people and events, from a piece of Elizabeth Taylor's shoe to a crumb from the wedding cake of the Prince of Wales. His travelling exhibition series about AIDS, "Lethal Weapons," was the focus of an independent documentary film released in 1997. "Lethal Weapons" consisted of 30 vessels such as a water pistol, an atomizer, and hollow darts, all filled with the artist's or other people's HIV-infected blood.

Another work, "Brenda," was a wall relief carpeted with red AIDS-awareness ribbons and slathered with a coat of gray paste made from the cremated remains of a woman who had died of AIDS. "I absolutely hate those [AIDS] ribbons," he said, contending that wearing them did nothing more than assuage people's consciences.

Although galleries and museums refused to show this work, they were displayed without incident at the North Dakota Museum of Art in 1993. Beneš did not forget the courage and commitment to art of this prairie institution. When he died he left instructions to be cremated and have his remains placed in a pillowcase on his bed. The bed was the central part Beneš last completed and most personal work, his 850-square-foot home in Greenwich Village containing thousands of objects including masks and religious relics and the mementoes and remains of his loved ones. This enormous piece with its thousands of contents will be moved to Grand Forks, North Dakota, where they will be exhibited in a replica of the apartment

Among the museums that have acquired his works are the Chicago Art Institute, the National Museum of American Art, the National Gallery of Australia, and most importantly the North Dakota Museum of Art.

Scott Wittman (L) with Marc Shaiman

1955 – Born: Lyricist and director Scott Wittman, who, with composer Marc Shaiman, his partner in life and collaborator in theater, film, and television projects, has a long list of credits in the entertainment industry. Their work on the musical version of John Waters' Hairspray earned Tony and Grammy awards in 2003.

Both Shaiman and Wittman grew up in the vicinity of New York City, the former in Scotch Plains, New Jersey, and the latter in Nyack, New York. Both were fascinated with musical theater from an early age and dreamed of careers on Broadway. Shaiman played piano with local community theater groups from the time that he was twelve, and Wittman apprenticed in summer stock in his hometown. Such was their love for the stage that they both cut high school classes to travel into New York for matinees.

Wittman attended Emerson College in Boston but left after two years to pursue a career as a writer and director in musical theater in New York. In the city's East Village he crossed paths with Shaiman, who had quit high school at sixteen to join the New York musical scene. Wittman was directing a show at a club in Greenwich Village when Shaiman came in and started playing the piano. Wittman promptly hired him. They subsequently fell in love and have been a couple since 1979.

The two soon began collaborating professionally, writing songs that Shaiman describes as "full of anarchy and joy."

Since 1997 Shaiman and Wittman have contributed and directed music for the Academy Awards presentation show. At the same time Wittman, who humorously calls himself "a great diva wrangler," has directed concerts. In addition to working with Bette Midler, he has had a long association with Patti LuPone and has worked with Christine Ebersole, Raquel Welch, Dame Edna Everage (Barry Humphries), and Lypsinka among many others.

Shaiman and Wittman's greatest triumph thus far is Hairspray, an adaptation of the 1988 John Waters movie for the musical stage. Shaiman and Wittman wrote the music, and Mark O'Donnell and Thomas Meehan the book for the play.

The show dominated the 2003 Tony Awards, winning eight, including best musical and best score. At the end of their acceptance speeches Shaiman declared to Wittman, "I love you, and I'd like to spend the rest of my life with you." The couple then embraced and shared a long and tender kiss. News outlets around the world took note of this affecting moment.

1964 – Waheed Alli, Baron Alli is a British multimillionaire media entrepreneur and politician. He was co-founder and managing director of Planet 24, a TV production company, and managing director at Carlton Television Productions. He was, until November 2012, chairman of ASOS.com. He is the chairman of Silvergate Media, which purchased two of the media rights previously held by Chorion Ltd, where Alli was former chairman. He is a Labour life peer and is described as one of only a few openly gay Muslim politicians in the world.

In British political terms he is considered Asian, though both of his parents are from the Caribbean. His mother, a nurse, is from Trinidad, and his estranged father, a mechanic, is from British Guiana (now Guyana). His mother was Hindu and his father Muslim; he has two brothers, one of each faith. He was named one of the 20 most important Asians in British media in 2005. At the same time, he maintains ties with his Caribbean roots, both with other British-Guyanese politicians such as Valerie Amos and Trevor Phillips, and with President Bharrat Jagdeo.

Alli joined the Labour Party at the persuasion of his neighbour Emily Thornberry, to whom he remains close. He is also close to Anji Hunter, Director of Government Relations in Tony Blair's first government. Prime Minister Blair used him for years as a means to help him reach out to a younger generation (aka "yoof culture"), and as such he is considered one of "Tony's Cronies". He was made a life peer as Baron Alli, of Norbury in the London Borough of Croydon, on 18 July 1998 at the age of 34, becoming the youngest and the first openly gay peer in Parliament. He sits on the Labour benches in the House of Lords. The BBC summarised his appointment as "the antithesis of the stereotypical 'establishment' peer – young, Asian and from the world of media and entertainment".

Alli has used his political position to argue for gay rights. He spearheaded the campaign to repeal Section 28. He advocated lowering the age of consent for homosexuals from 18 to 16, equal to heterosexuals; this eventually became law as the Sexual Offences (Amendment) Act 2000. It was during a heated exchange with conservative opponents, led by Baroness Young, that he informed his fellow peers that he was gay. In April 1999, he said in a speech, "I have never been confused about my sexuality. I have been confused about the way I am treated as a result of it. The only confusion lies in the prejudice shown, some of it tonight [i.e. in the House], and much of it enshrined in the law."

In 2009, he spearheaded an effort to repeal clauses in the Civil Partnership Act 2004 which prohibited religious institutions from conducting the ceremonies on their premises. This campaign culminated in a bipartisan amendment, which became part of the Equality Act 2010.

2007 – Breakfast With Scot - In 2006, straight Canadian actor Tom Cavanagh began filming Breakfast with Scot, in which he plays a gay retired hockey player who becomes an adoptive father to a young boy. The film, released on this day in 2007, drew attention as the first gay-themed film ever to win approval from a major league sports franchise to use its real name and logo; Cavanagh's character formerly played for the Toronto Maple Leafs.

[clove-pinks]

A friend and I have a question about Georgian seed-cakes, and, having followed your quest for an authentic period seed-cake, I thought I would apply to you for assistance! All of the period seed-cake recipes we have seen seem to be light sponges, but we encountered a reference in The Lyon in Mourning to a piece of seed-cake being sent from Edinburgh to Rome around the 1760s/1770s, as a gift for Charles Edward Stuart from a Jacobite Supporter.

"Ay !" said he [Charles Edward Stuart], "a piece of cake from Scotland, and from Edinburgh too !" Then rising from his seat and opening a drawer, "Here," said he, "you see me deposite it, and no teeth shall go upon it but my own!"

Do you have any knowledge of a historical seed-cake recipe that might travel so well as that?

Thank you for the interesting question! I have only traveled briefly with seed cakes, so I don't have a specific recipe that I can recommend for that purpose. One of my cookbooks explores the historical background of seed cake, the excellent Setting a Fine Table: Historic Desserts and Drinks from the Officers' Kitchens at Fort York by Elizabeth Baird and Bridget Wranich.

Baird and Wranich adapt a recipe from 1755, "A Seed Cake, Very Rich" written by Elizabeth Cleland in A New and Easy Method of Cookery. They explain, "Early seed cakes were raised by the addition of yeast. Initially, eggs were added to enrich the cake and, as recipes evolved, they eventually replaced yeast as the leavening. In the 18th century, it was popular to serve seed cakes at harvest time." And they contrast its dense, moist fine crumb against airy commercial pound cakes of the present day.

I found a cookbook from the specific historical era you mention, The Compleat Housewife, Or, Accomplished Gentlewoman's Companion by Eliza Smith, published 1773. There are at least five different recipes for seed cake in this book, all over the place: "A good Seed Cake," "Another Seed Cake," "A rich Seed Cake, called the Nun's Cake." (I've never heard of Nun's Cake). The first one I found seemed pretty different from the recipe I use, although it does have the very metal verbiage "blood-warm."

Some of her alternate recipes are closer to what I make, using brandy for depth of flavour and just whipped eggs for leavening.

Every seed cake recipe I have made, including the not-very-historical one in The Fort George Bill of Fare that uses baking powder, produces a very dense, rich, butter-heavy cake. I imagine that if you tightly wrapped it it would travel well and stay moist, and the addition of more alcohol is also a possibility (some of Eliza Smith's recipes call for sack i.e. fortified wine).

Both Cleland and Smith specify using the hands to work the butter into a cream, and Baird and Wranich note that their museum staff and historical interpreters do this for visitors at Fort York. (I find an electric mixer much faster and easier).

[rabbitcruiser]

Red Velvet Cake Day

National Red Velvet Cake Day, also known as the 'Sweetest Day of the Year'- no seriously, somebody once called it that on Twitter and we've been tickled pink (or should we say, red?) ever since. It's the day where diet rules are thrown out of the window and the world unites in their love for the heavenly hybrid of chocolate and vanilla, draped in a seductively deep red hue.

When is Red Velvet Cake Day?

It's national red velvet cake day on the 18th September.

The Decadent History

The origins of the red velvet cake are as rich and velvety as the cake itself. Thought to have originated during the Victorian era, the red velvet cake got its 'red' demeanor from anthocyanin, a pigment found in cocoa that reacts to acidic ingredients, like vinegar and buttermilk, in the cake but with the Cockaigne revolution, red food coloring took centre stage and hence, the iconic red was birthed.

Let's Talk Internet

Surprisingly, there's not much evidence for National Red Velvet Cake Day predating the rise of the internet. The earliest mention we found was on 18th September 2015, with 19 occurrences until now. And since then, it's been all about sharing mouth-watering images of red-tinged slices smeared with cream cheese frosting and even adventurous red velvet-themed desserts like pancakes and cookies, turning the internet into a literal sweet shop!

How to Celebrate?

Go all out on National Red Velvet Cake Day! Bake your own red velvet cake at home, visit your favorite bakery for a fresh slice or even treat yourself (and your waistline) to a red velvet smoothie or a healthy red velvet mug cake. It's about immersing yourself in the red madness for a day and showing your solidarity to fellow red velvet cake lovers across the globe.

History behind the term 'Red Velvet Cake'

1873

The Birth of Red Velvet Cake

Red velvet cake is believed to have originated in the 19th century, with the first known recipe appearing in 1873. This rich and indulgent dessert quickly gained popularity due to its distinctive vibrant red color and velvety texture. The exact origin of the cake is unclear, but it is often associated with the American South.

1930s

Addition of Cocoa and Buttermilk

In the 1930s, red velvet cake recipes began to include cocoa powder and buttermilk. These ingredients not only intensified the cake's red color but also added a subtle chocolate flavor and moistness to the crumb. The reaction between the acidic buttermilk and cocoa creates a chemical reaction that enhances the cake's reddish hue.

1940s

Waldorf Astoria's Red Velvet Recipe

Red velvet cake gained further popularity in the 1940s when the luxurious Waldorf Astoria hotel in New York City popularized their own version of the cake. The hotel claimed their red velvet cake recipe as a closely guarded secret, and it became a sought-after dessert for their guests. The Waldorf Astoria's version accentuated the cake's red color with a rich cream cheese frosting.

1990s

Red Velvet Revival

After a few decades of relative obscurity, red velvet cake experienced a resurgence in popularity during the 1990s. Many bakeries and dessert shops began offering red velvet as a specialty item, incorporating modern twists, such as red velvet cupcakes and layer cakes. The cake's distinct appearance and indulgent flavor made it a beloved choice for special occasions and celebrations.

Present

Red Velvet Worldwide

Today, red velvet cake has become a beloved dessert worldwide. It has transcended its Southern roots and has become a staple in bakeries and restaurants across the globe. The unique combination of the vibrant red color, subtle chocolate flavor, and creamy frosting continues to captivate dessert enthusiasts. Red velvet cake is often associated with celebrations, particularly Valentine's Day and Christmas.

Source

[traditionalfemininewoman]

Pie Baking Advice

People have a misconception that because glass is a poor conductor of heat it doesn’t make for a good pie pan. But throughout my many decades of baking, I’ve found that not to be the case.

Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. Metal and ceramic pans impede this.

That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker. This is why many cookbooks suggest lowering the oven temperature by 25 degrees when using glass, so the filling can catch up.

The downside with glass, is that it’s more slippery than metal, making it easier for crusts to shrink and slouch, even when secured with pie weights.

Easy solution: Add a touch of baking powder to the dough. It helps the crust expand into the pie plate, which is good no matter what your pie pan is made of.

Personally, I like glass because I hate guesswork. I like to see I’m getting the color I want. But, you can make a great crust in any pan as long as you start with a good dough.

So how to choose a pan? If you want more control and don’t mind a little shrinking (or if you are comfortable experimenting with baking powder), go with glass. If you would rather give up control of the color for a neater shape without altering your dough recipe, choose metal. Ceramic pans make the prettiest presentation, though they are the slowest to bake.

Maybe the better question is: what is your pie priority?

Pre-Baking Dilemma

Should you, or should you not, bake a pie crust before you slip the filling into it?

The question stirs up such a quandary that Dorie Greenspan, a prominent cookbook author and one of the owners of a newly hatched New York cookie company called Beurre and Sel, can’t quite figure out how to answer it. “This is a big issue,” she said. “It’s huge. This is really a problem issue.”

Purely from the standpoint of flavor and color and texture, the simple answer is yes: pre-baking a crust crisps it up and helps prevent it from going soggy when it comes in contact with the filling.

Then you’re ready to pour in the filling (which, in the summer of Ms. Greenspan’s dreams, would be blueberries). You add a top crust before a follow-up stretch in the oven.

But here’s the catch: In spite of all that, Ms. Greenspan usually does not bake her crust in advance. To affix that top crust, you have to use a sleight-of-hand, moistening the rim of the pre-baked bottom crust and getting the raw dough of the top crust to stick to it. “Somehow it feels like a trick and un-American,” she said. “It’s not the way American pies are supposed to be made. I prefer it pre-baked, but I don’t do it.”

Maybe, she suggested, a touch of sogginess is not the end of the world. What she’ll sometimes do, before filling the bottom crust, is to sprinkle an absorbent layer of challah pieces or cake crumbs along its top, to sop up (theoretically) some of the liquid.

The Right Thickener

You want to cut nice, neat wedges of that summer pie. The pieces of fruit must nestle cozily and close, thickly bound, and not run off into a soupy puddle. Do you reach for flour to bolster the filling? Cornstarch? Arrowroot? Tapioca? Nothing?

Ron Silver, an owner of the TriBeCa restaurant Bubby’s who co-wrote “Bubby’s Homemade Pies” and has held a pie social with home bakers for the last 10 years, said his thinking on thickeners has evolved.

He started using just flour years ago when he tried to enter the Pillsbury Bake-Off. (He was disqualified from the competition for amateurs because he did his baking at Florent, where he was the breakfast cook.) But now he prefers something along the lines of a butter and flour roux.

“I toss the fruit with flour and then add melted butter,” he said. “It’s classic and the most flavorful.”

“When you have very juicy fruit like raspberries or cherries, instant tapioca is also good,” he said. Tapioca turns clear and glossy, does not impart a starchy flavor and adds interesting little gelatinous beads to the texture.

But for a fresh blueberry pie, Mr. Silver’s favorite, his choice is cornstarch. He cooks half the berries to make a thick sauce with sugar, lemon juice and the starch, which has first been dissolved in cold water. He then folds this mixture into the rest of the raw blueberries to fill a cooked pie shell. He does not bake the pie further, but lets it set for about two hours before serving.

You might get away with no thickener (just sugar and melted butter) especially with denser fruits like figs, stone fruit, apples and pears. But thickened or not, it’s important to wait two to three hours before cutting into the pie, allowing the filling time to settle so the juices released by the oven’s heat are reabsorbed.

Choosing the Fat for a Crust

As American as apple pie, the saying goes. But according to the food scientist Harold McGee, our national identity resides specifically in the crust.

“As a country,” he said, “we value a macroscopic discontinuousness in our pie crust.”

To translate: A pie crust that shatters into large crumbs and shards when you press your fork through it is good. A crust that crumbles into sand or needs to be sawed through is bad.

Fortunately, that patriotic, macroscopic discontinuousness can be achieved with flour, water and almost any cool, semisolid fat such as butter, lard, suet or vegetable shortening.

But which is best?

When Mr. McGee wrote his magisterial study “On Food and Cooking” in 1984, he came down in favor of vegetable shortening, because its consistent proportions of fat, water and air make it easier to produce flaky crusts. But since then he has modified that position, leaning toward the savor that butter and lard add. (Also, the hydrogenation process used to make vegetable shortening was later found to produce trans fats, which are unhealthy when consumed in large quantities.)

For a truly ideal pie crust, you would need a fat with the flavor of butter, the water content of lard and the temperature flexibility of vegetable shortening. When temperature is an issue, shortening is the clear winner. While a crust is being mixed and rolled, the butter needs to stay between 58 and 68 degrees to achieve the right texture: shortening works at anywhere from 53 to 85 degrees.

“The Fourth of July brings a hot kitchen and hot hands,” Mr. McGee said. He said that not only the fat but also the flour should be chilled until the last possible moment.

Lacking that fantasy fat, Mr. McGee said the proper choice is a matter of technical skill and personal preference. Sometimes the flavor of butter can be too aggressive: just as many chocolate cakes and banana breads are made with neutral oil to let the flavor of the main ingredient shine through, a plain crust made with vegetable shortening can be desirable.

[kendalldimeglio]

An Overview of Cupcakes in the United States

Cupcakes were invented in 1796 by Amelia Simmons, who developed a recipe that described the treat as “a light cake to bake in small cups” in the book American Cookery. The first recorded use of the term “cupcake” can be traced back to a cookbook from Eliza Leslie published in 1928. Before the widespread use of “cupcake,” the desserts were alternatively referred to as number cakes, or 1234 cakes, because the basic recipe called for one cup of butter, two cups of sugar, three cups of flour, and four eggs, along with a cup of milk and spoonful of baking soda.

Cupcakes grew in popularity during the early 20th century, particularly after 1919, when the Hostess company began mass producing a variety of cupcakes and similar dessert food products, sometimes called snack cakes. Over the years, Hostess introduced numerous cupcake options, including orange-flavored and chocolate cupcakes.

There have been various surges in the popularity of cupcakes over time and trends within the dessert marketplace. Local New York City shops such as Magnolia Bakery gained national attention after being featured in episodes of Sex and the City in the early 2000s. Sprinkles Cupcakes opened in 2005 as the first bakery dedicated solely to cupcakes. The store has opened a second location and now produces upwards of 25,000 cupcakes each day. Crumbs, also in New York City, has reported over $23 million annual cupcake revenue.

The earliest examples of cupcakes were simple in design. Hostess mass-produced cupcakes for over a year before introducing frosting as a staple ingredient. Chocolate and vanilla frosting were standard cupcake toppings for many decades, but newer varieties include red velvet, coffee, pumpkin spice, and lemon, to name only a few.

While cupcakes have a long history in the United States, the popularity of the dessert option has hardly plateaued. Cupcake consumption throughout the US increased by 52 percent between 2010 and 2011. In 2015, 14 percent of respondents to a national survey named cupcakes their favorite dessert, just 5 percent behind cake. Less than 10 percent of respondents said they did not like cupcakes. In recent years, Americans have consumed more than 770 million cupcakes yearly.

Cupcakes are so beloved in America that they have their holiday. National Cupcake Day is observed by baking enthusiasts in the United States and a few other countries around the world on December 15. There are even sub-holidays for the dessert, such as National Chocolate Cupcake Day on October 18.

The largest cupcake ever baked belonged to GourmetGiftBaskets.com. They set the World Record in 2009 with a 1,224-pound cupcake that measured 4 feet tall and 10 feet wide. The giant cupcake contained 2 million calories. Indeed, while cupcakes are a popular tasty treat in America, it is important to remember they are a dessert item and should be consumed sparingly.

A standard cupcake provides little to no nutritional value. Unless a person is living with a specific medical condition, accepting a cupcake at a birthday party or after dinner is fine, but limiting the dessert to a single serving is best. Individuals planning a dinner or party can look for healthier cupcake recipes or mini-cupcakes.

[freeworldallahmbaclass]

Sunday is always the best day of the week to check your watch , schedule , and calendar for the rest of the year while fixing your cufflinks in the back of my limousine as we cruise through the streets of Gotham New York City and I say thank you Mr . Nasir Jones and 50 Cent and then French Montana for providing me with a world class education , I got Joyce Meyer , Joel Osteen and Victoria Osteen on my book list and I am a world class political scientist economist and social scientist now a business student getting an IVY League education I own my own library and my own hospital with an even more brighter future ahead of me , thank you Prince Harry is a bother and a friend of mines I'm a King status now and I'm in the hospitality business after taking over the streets with my politics with Mayor Bill De Blasio and Former Governor Andrew Cuomo and patrolling the New York City streets as Gotham Batman Bruce Wayne and Savior of his people as Superman Clark Kent in front of City Hall to the streets and now I'm going for Madison and Park Avenue I'm in the hospitality business so it is all about how treat people first their is my list of accomplishments showing that I care now I'm going to commit to getting my education in big business in my city and hopefully get into other cities and countries in the world Im going international but first I commit to my education my library is my school my class and you should treat as such go there and get your mind right I'm civilized so my establishment are civilized I expect and give great great service because I believe in and love people they make life exciting all walks of people I love em they make me feel good , enjoy your sunday all these are in my plans now for the near future I plan to serve donut dough mixed drinks with reeases smores crushed crumbed cake thick mix with oatmeal milk with lid as a drink though and line of Im loyal to the Queen 👑 Hotels just dreaming out loud I'm young and confident and had a great career in like the political science and sociology fields that I made a star of myself and now I want go into business and I know it is hard work and it is easier said than done I'm just excited about it on this Sunday and I wanted share this with you and the direction I'm going in the future and with my future I'm commiting to a business education my business education set in play by Governor Andrew Cuomo he believed in me and help to redeem my character and self in the face and in front of the people thank you thank you so much he made a program of me helping to rebuild New York City in the science of legislature in law passing laws getting stuff done for the people , politics and what's goes on in this city thank you I'm honored and hope you have a great Sunday and afternoon .

You ever feel you tripped and fell into the wrong kind of people and their practices of evilness I wish I could talk to myself more than people that hate me I wish I was you I got voodoo a curse on me and a very demonic person or set of people is the voice in my head 24 / 7 Joyce Meyer speak on that in Battlefield of the mind the hood may need to return to God and really find out what being Christian , Muslim or 5 Percenter really mean it's the hood so it is aight not to do your part as a good person it just a theory until you put righteousness into theory until then you are undeveloped and evil and that make what you so called hate . Quick announcement Nicki took me on as a son of hers and I accept we don't look alike but she took me on and I said yeah she don't need anything from me but I'm learning the business and plan to open shops and hotels called I'm loyal to the Queen hotel with her and Cardi B and other stuff in business it is just a dream of mines you are going to love it when I finish learning it I will post it , it is going to be my plans and ideas and seeing who got the best pitch to them like I said they good it just something I want to learn and get it done and name it after my first women I'm going to go as far as I could in learning it and then drawing it and showing the world and hopefully she don't say no , wish me luck my behaviors is changing as far as doing things in an appropriate manner and sorry about the drama I may have caused anyone but everything is fixed and everybody is doing okay so let's enjoy the future together as New Yorkers and prosperity . Those ladies are free to live stress free over me they got their freedom from me they are free to go and is free to live their lives they are safe I will make it to the other side of financial success they ain't gotta worry about me and if they like me they will take my plans on , I'm a huge smash and success in the economy , politics and social science but I moved on and leave that to the professionals while I go enjoy my life and individuality , thank you it has been a blessing and great for me to help New York City and other places in the world and I wish the best for all communities in the world .

[lucygraysboy]

“well, most of the time it really isn’t that bad.” and like he said, people are very adaptable — if she stays here long enough, she’ll get used to it. “that’s what we got central park for. you can frolic there all day, baby,” billy muses with a laugh, thinking how accurate the deer comparison is. she’s got the same skinny legs and big, brown eyes, the cutest nose and sweetest personality. “onion smells? i don’t know what kind of boys you’ve been hangin’ out with, but my armpits don’t ever smell like onions!” maybe right after a very intense workout, but he always uses deodorant and showers daily. “quit what exactly, hm?” too bad these cake pops are so small, he’d like to annoy her for a few more minutes. but one more bite and all that’s left is a few crumbs, clinging to the stick. he licks it clean and throws it away. another good thing about new york city is that there’s trash cans on every corner. “stinky dinosaur. pft. says miss cheese feet, always marinatin’ in ‘em cute boots.” teasing her right back, he gently squeezes her and kisses her head again. he means no harm. it’s really just a silly joke, the one thing that he always accuses her of but is very much untrue. “no, baby, you don’t have big ears. you have the cutest ears in the world. pretty little ears,” he sighs, giving in. they may be playing but he doesn’t want to go too far and hurt her feelings.

“i’m just jealous ‘cause mine aren’t this adorable.” laughing, he resumes walking when the light turns green and the people around them begin to move, forcing them to do the same. this surely isn’t new york’s biggest or fanciest subway station, but he wouldn’t say it’s especially claustrophobic. “careful, hold onto me or the railing, alright? don’t spill your coffee,” he warns softly, leading her down the crowded flight of stairs until they’re in an underground tunnel. it’s brightly lit, smells like urine and sweat, but there’s no rats in sight, which he thinks is good. he double checks the signs hanging overhead, ensuring they’re headed to the right platform and only stops when they reach the turnstiles. “so, we’re catching the D train all the way down to 103 street. here’s your metrocard, babe.” he pulls out his wallet and offers her one of the two yellow cards. he got her one ahead of time so she wouldn’t have to worry. “you just tap it on the reader and you can walk through the turnstile, just push on it and it will start turnin’ and let you through. if you forget your card, you can pay for a ride with your phone or credit card, you also just tap it on the reader here. or you do what most new yorkers do, say f word the MTA and push the emergency exit open without payin’ for anythin’. though, there’s usually cameras all over these places, and if you’re unlucky, that’s a very embarrassin’ ride to the nearest police station so…” he laughs sheepishly, trying to hide the fact that he’s done this very thing once or twice.

“and then, you say it’s not that bad.” brows playfully crease in confusion. “well us bambi’s are only used to the woods and frolicking around in fields.” amusingly smiling, taking another bite off her snowman cake pop. “i’m checkin’ for onion smells, makin’ sure you put deodorant on,” a laugh sounds from the mischievous brunette the second she turns her head away. “quit it.” plugging her ear next to him so she doesn’t hear obnoxious chewing. “that is right, she took you, a stinky dinosaur. so raccoons shouldn’t be no problem.” teasing him even if she lies her head on his arm momentarily to show she means it with care. “i DON’T have big ears.” insisting so, still looking grumpy about it. “who cares about your tum tum,” mocking him for saying it like that, “when my ears are being insulted.” dropping her cake pop gently down in her bag, unable to concentrate on finishing it, she’ll come back for it maybe after they get on the subway. feeling nervous about what it’s like under there, what if it’s claustrophobic?

[fullcravings]

New York Crumb Cake

[what-marsha-eats]

The reverse-creaming method requires combining the butter with all the dry ingredients *before* mixing in the remaining ingredients – here’s why we use this method in our baking a lot to produce tender cakes, especially for layering. For fancy cakes with multiple layers, the flat top and plush crumb of a reversed-creamed cake can be more desirable. Use reverse creaming method for recipes such as lemon layer cake, New York-Style Crumb Cake, or coffee cake.

[xtrablak674]

Date 12 - Karl

[Originally published on my Blogspot: Iconclastic Narcissism, Monday June 25th, 2007 at 10:42am, very minimal edit for clarity]

What fun to start a new blog mid-dating with someone. I think that is fun, I have invited him to the blog too, but this is something new, like my new developing relationship. Yes I used the "R" word, but this is MY blog and I can use whatever words I please, and I can say things that I wouldn't say else where, or maybe the things I want to say but don't.

Today I am in a pleasant bliss having another Karl-filled weekend, well mostly Karl filled, by a fluke of his infected tooth I got to see him on Friday (Date 11), even though it was a date in the traditional since the iconoclast in me took it as a uppercase 'd' Date, esp with my broad definition of date "spending time with Karl". I think you get to know a person from the time you spend doing absolutely nothing, which Karl very smartly calls "domesticating", and I let him have that because it is true. I am in a place in my life I want to settle down, but "settling down" for me doesn't mean what it means in the traditional sense, being a true iconoclast it means settling down with one person but maintaining the fun and freedom that the single life affords. I defy the statement "You can't have your cake and eat it too." Well why can't you?

I put this very statement to the test yesterday as I oogled men as Karl's hand rested gently around my waist during New York's annual Pride parade in Manhattan. "You're going to get whip-lash, looking at those men" he gives me a kiss on my lips and I sheepishly grin, knowing that as I told him on a previous date, those other guys may get my eyes but he has my heart.#💞 That is worth much more then a passing glance, and even though we are still relatively new to each other I think its important to lay down the expectations of how I behave, it would be unrealistic for me to pretend that I didn't like flirting and enjoy the attentions of the male species. When it comes to comfort and affection I want that from Karl and Karl alone.

Karl said I bring out the female energy in him, I was amused by that, and flattered too. It was the 2nd time within two weeks that I had heard something like that. My friend Dominic had said "you were offsetting the harsh male posing of the crowd with a gentle femininity" I embrace the femail and male energy within myself and exert a confidence and pride in who I am, as I am, I think people like that. I have my own unique sex appeal, there may be a little sugar in the tank but it's not enough to give you diabetes and the trend seems to be I attract men who are so much more masculine then me, maybe they are looking to get more in touch with their femail energy, and I guess I can be a conduit to that.

I had another amazing time with Karl, and was so pleased that he agreed after much discussion to date exclusively. I know there is a mutual attraction that we are really enjoying each other's companies but I sometimes need to get a more solid sign of approval or a clearer milestone, I need to feel like I am progressing towards something and his agreeing to date exclusively definitely made me feel like I was working toward something. I can respect his need to take it slow but I will need to be thrown a crumb from time to time so I know that he is really interested in me.

I know he says he is very interested in me, and that I have shown more thoughtfulness to him in ten dates then his ex did in 2 years, but sometimes its hard to negotiate his sarcasm to the root of his real emotions, notwithstanding he's doing an excellent job of being conscious of affirming me, I sometimes feel like I am on shaky ground. Some days he is very solid and the sarcasm is at a minimum and I feel most connected to him. It's hard for me, because I understand its hard for him that it's one of his coping mechanism but because of it I need to get the verbal affirmations which when he delivers I just melt and want to cry his words are so sweet. (sigh) It's so obvious this is a case of the "l" word, but I know he doesn't want me to say it to him yet, even though I am fine doing that if he isn't ready too yet. I know exactly what I am feeling.

I think I will challenge him to tell me what is it he is feeling that he hasn't felt in a long time. He has said that to me like twice but never expounded on exactly what it was he was feeling...

Afterwords: This journal entry on a new blog was quite refreshing for me, my honesty, my sense of presence and urgency were nice. Albeit this relationship didn't end well. It was so nice to see the blossoming of the beginnings of love, I haven't dated sense this man. I won't give him the credit of saying he was the cause, I was just tired of dating men who weren't as emotionally intelligent as myself. Emotionally they were going though puberty usually and I was just about to graduate college, I wasn't better than them just in a different place in my own personal growth.

I continually felt I was making too many accommodations. Karl was also not as financially stable as I would prefer in the men I date, his financial literacy was all but non-existent and this would come into play very soon, forewarning other problems down the road.

But as give a fuller picture I wanted to include some positive moments in this relationship. Below are links to some of the other places we eventually ended up.

Years after the relationship had ended something else happened:

[Photos by Brown Estate]

[recipesbyladysavor]

[simplydelegated]

The Best Seller Cakes That Are Worth the Hype

In the world of cakes, there are countless varieties to explore, but some cakes have become so popular that they’ve earned a spot on the best-seller cakes list. These cakes are not just delicious; they are beloved for their unique flavors, textures, and the way they capture the essence of indulgence. Here’s a look at some of the best-seller cakes that truly live up to their hype.

1. Classic Chocolate Cake

Why It’s a Bestseller: Chocolate cake is a timeless favorite for a reason. Its rich, moist crumb and decadent chocolate flavor make it a go-to for celebrations and casual treats alike. Often topped with a glossy chocolate ganache or a swirl of chocolate buttercream, this cake never fails to impress.

Popular Variations:

German Chocolate Cake: Featuring a coconut-pecan frosting that adds a chewy, nutty texture.

Death by Chocolate Cake: A triple chocolate experience with layers of chocolate cake, chocolate mousse, and chocolate ganache.

2. Red Velvet Cake

Why It’s a Bestseller: Red velvet cake stands out with its striking red color and velvety texture. Its mild cocoa flavor combined with a tangy cream cheese frosting makes it a unique choice that’s both visually stunning and deliciously indulgent.

Popular Variations:

Classic Red Velvet: The traditional version with cream cheese frosting.

Red Velvet Cheesecake: Combining the best of both worlds with a rich cheesecake layer.

3. Cheesecake

Why It’s a Bestseller: Cheesecake is the epitome of creamy, indulgent desserts. With a smooth, creamy filling on a graham cracker crust, it’s versatile and can be flavored with a variety of ingredients. From fruity to chocolatey, there’s a cheesecake for every palate.

Popular Variations:

New York Cheesecake: Rich and dense, often served plain or with a berry compote.

Lemon Cheesecake: Adding a citrusy zing that balances the creaminess with a refreshing twist.

4. Carrot Cake

Why It’s a Bestseller: Carrot cake is celebrated for its moist texture and spiced flavor, often complemented by the crunch of walnuts or pecans. The cream cheese frosting adds a tangy sweetness that pairs perfectly with the spiced cake.

Popular Variations:

Classic Carrot Cake: With walnuts and a generous layer of cream cheese frosting.

Carrot Cake with Pineapple: Adding a bit of tropical sweetness and extra moisture.

5. Tiramisu

Why It’s a Bestseller: Tiramisu offers a sophisticated flavor profile with its layers of espresso-soaked ladyfingers and mascarpone cheese. The balance of coffee and cream makes it a popular choice for those who enjoy a dessert with a bit of elegance.

Popular Variations:

Classic Tiramisu: The traditional version with espresso and cocoa powder.

Berry Tiramisu: Incorporating fruit flavors for a fresh twist on the classic.

6. Lemon Drizzle Cake

Why It’s a Bestseller: Lemon drizzle cake is cherished for its light, zesty flavor. The tangy lemon glaze adds an extra layer of citrusy goodness that keeps this cake moist and flavorful.

Popular Variations:

Classic Lemon Drizzle: Featuring a simple yet tangy lemon glaze.

Lemon and Blueberry Cake: Combining zesty lemon with the sweet burst of blueberries.

7. Black Forest Cake

Why It’s a Bestseller: Black Forest cake combines layers of rich chocolate cake with whipped cream and cherries. The interplay of flavors and textures—chocolate, cream, and fruit—creates a dessert that's both indulgent and refreshing.

Popular Variations:

Traditional Black Forest Cake: With cherries and a chocolate ganache.

White Forest Cake: A variation using white chocolate and berries.

Conclusion

Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these best-seller cakes are sure to impress. Each one has earned its place in the spotlight due to its irresistible flavors and timeless appeal. Next time you’re in the mood for a cake, consider one of these classics—you won’t be disappointed!

[elfwreck]

Not only is Biden not going to pardon him like Ford did to Nixon - he can't. Trump was indicted in New York, not by a federal court. Biden has no jurisdiction over state-level legal enforcement.

I am expecting very little substantial to come from this. I am hoping for actual jail time - not even "a conviction that includes serving time," but one. fucking. day. in a jail cell, awaiting finalization of something, waiting for his bail hearing, whatever. But I'm not counting on that.

I would like him to be fined extensively. I would like to believe a fine would cut into his actual resources, but I have doubts. But anything that drags mention of his money into the public would be nice.

....I would like him to decline the 5th and decide he has to actually speak, because he's near-incapable of not lying, whether or not he's under oath. I would love for perjury to be the crime that actually puts him in jail. Contempt of court might be nice too, but I have my doubts about that one.

And in the meantime, I am cackling with glee over the indictment. Because if the only justice we get is crumbs instead of a cake, I'll take it.

How do we balance the tentative joy of hearing about the indictment with the overwhelming and crushing knowledge that not a goddamn thing is going to come of this and ultimately nothing will change?

Because

um

reasons.

(actually i feel like if the skies split open and shithead goes to jail it'll just leave a giant sucking void for desantis to slime his way into the party's graces and he'll charge full speed ahead into nuking this country from the inside)

Okay, look. Everyone reacts differently, we've all been through a fuckload of trauma, and all that, but I just... really don't get the pre-emptive "don't get your hopes up, nothing will happen and nothing will change." I know that people do it as a defense mechanism, but we spent months hearing that Trump would win the 2020 election. (He lost it.) Then we heard that all his lawsuits to overturn might actually work. (They didn't.) Then we heard that he wouldn't be impeached after January 6. (He was.) Then we heard that he wouldn't be indicted, and well, today, he was. This is unprecedented in the history of America. Over 250+ years, and a current or former president had never been indicted for anything. Not even goddamn Nixon was formally charged, and Biden definitely isn't gonna pardon Trump the same way Ford did with Tricky Dick. And now that someone has finally bit the bullet and gone first, there are a whole cascade of other indictments lined up and waiting to be finished.

We don't know what will happen, but something will. Trump will be arrested and arraigned, and yet again: this has never happened before. Just throwing up our hands and going "well guess nothing's gonna happen and he'll get off scot free!" is NOT the energy we want to be bringing here. It's time to push forward, make sure that the Manhattan DA, and everyone else with pending charges against him, hold that motherfucker's greasy orange feet to the fire and make him FRY. As for DeSantis, as I have written about before, he's not smart, he's not a good candidate, and his ideas are not by any means universally popular. Fascists thrive on making you feel disempowered and hopeless, so it's no use to fight them since they'll just win anyway, and all the terrible events of the last few years have made it an appealing idea, but... c'mon now.

Everyone insisted for months that Trump would never be charged with anything. But almost 60% of the country thinks that the criminal cases against him are permanently disqualifying, and this is before any major cascades. This whole "if you dare to arrest Trump, he'll win in a landslide in 2024!" psy-op is just that: a psy-op. A trick. A bluff. They're shit scared that the Big Mac God King is finally on the brink of an actual downfall and facing consequences for his actions for the first time in his fucking miserable life, and they're trying to freak us out of doing it, because they have nothing left. So I say: get him. Run him over. Then back up the truck and run him over again.