With a year wrapping up and Thanksgiving just around the bend, I’ve lately found myself thinking about many a thing short and sweet.
Quick trips with one’s family and my mom too. She’s the itty bitty one in the picture …
… and little mice too.
Of one’s days in high school (yup, that’s me with the tunes) …
… time with loved ones far away …
… and awesome quotes too.
The first time we cut the cake …
… and of puppy dogs that inquire …
… but since it’s impossible for me to remember them all — dear readers — here’s where I perspire. So please kindly leave me your thoughts and tell me, please do. ‘Til then, here’s a few more things that are short and sweet:
(Yup, it’s true!)
Summer in Seattle, Señor Winnie the Pooh …
… and this cake extraordinaire I made this week just for you.
Baked Bourbon Pudding Cakes with Cherry Cardamom Sauce
Inspired by Tyler Florence
For Pudding Cakes
2 eggs, separated
1 tablespoon unsalted butter, melted
2/3 cup reduced fat buttermilk
1 tablespoon vanilla extract
1 tablespoon bourbon
1/4 cup all-purpose flour
1/4 cup + 2 tablespoons powdered confectioners’ sugar
1/8 teaspoon salt
For Cherry Cardamom Sauce
Preheat oven to 325 degrees F.
Grease 4 – 6 ounce ramekins well with unsalted butter. Set aside.
Boil enough water to fill a roasting tray halfway, and lower heat to a simmer while you prepare batter.
In a large mixing bowl — using a wire whisk — combine egg yolks, butter, buttermilk, vanilla, and bourbon until well combined. Add flour, sugar, and salt to mixture and fold until just combined.
In a separate, clean medium-sized mixing bowl, beat egg whites with electric mixer on medium speed until stiff peaks form.
Slowly and gently fold egg whites into batter mixture — using a fork — a little at a time until just mixed.
Divide batter evenly into your prepared ramekins.
Place roasting tray on middle rack of preheated oven, line bottom with a kitchen towel, and very quickly and very carefully fill quarter-full with boiling water.
Set ramekins into the water bath you just created in the roasting tray and fill — if needed — with more boiling water until water reaches halfway up sides of ramekins.
Bake for 22-27 minutes or until tops of cakes are golden brown and spring back when lightly pressed.
While cakes are baking, begin making sauce.
In a small saucepan over medium heat, combine cherries, water, maple syrup, cardamom, and salt. Bring mixture to boil. Reduce heat to low and allow sauce to simmer for 15 minutes, stirring often.
Then — stirring constantly with a wooden spoon — slowly pour cornstarch into sauce and cook for about 5 – 10 minutes or until sauce begins to thicken to a thick syrup-like consistency. Remove from heat and set aside.
When cakes are ready — using tongs — very carefully transfer ramekins to a cooling rack and allow cakes to cool for about 15 minutes.
Loosen each cake from sides of ramekin with dull edge of knife — going around the inside to do so — then carefully invert onto a small serving plate. Repeat with other three cakes.
Serve immediately with warm cherry cardamom sauce spooned over top.