We’re deep in summer right now, July is ending and the heat index here in Philadelphia is still breaking 100. I’m tired of it but complaining won’t do anything to fix it so I’ll just keep dreaming of those cold winter nights where my home is filled with the warming scents of cinnamon and ginger.

Summer does have it’s shining food flavors though, like refreshing citrus and a favorite of mine: s’mores.

This is a two layer graham cracker cake with marshmallow fluff filling and a dark chocolate fudge frosting. The cake manages to stay moist even though it replaces most of the flour with graham cracker crumbs. The filling is straight up marshmallow fluff from a jar but you could get adventurous and make your own fluff or use the fluff to make marshmallow buttercream. On top is a two-ingredient fudge frosting garnished with vegan marshmallows (since marshmallows have gelatin, they aren’t vegetarian/vegan friendly, but a few brands, like Dandies, make them without gelatin. They taste even better without gelatin in my opinion).
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Two weeks ago I baked this cake for my birthday but I was saving it to post until today because it’s my blog’s first birthday!

I’ve been blogging here a year now and a lot has happened. I’ve progressed a bit with baking, I have solid recipes I can always turn to, and I’m still trying new things and learning with every post. I feel like I’ve been a bit stagnant lately though, posting the same things (cakes, cupcakes, doughnuts) and I want to push a little further. I want to get more yeast work under my belt, bake a few batches of macarons, and try a tiered cake maybe.

I want to also extend a thank you to all my readers. Thank you for your support, your kind emails, the comments, the pictures you send of the things you bake, and all the recipe recommendations. I enjoy hearing from you all and checking out all of your blogs and creations. Thank you!
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My inability to let go of winter really shows with the things I choose to bake and these cinnamon sugar doughnuts aren’t an exception. They have a warm cinnamon flavor with a hint of maple syrup, they are soft like muffins because they’re baked, and they are great for breakfast when you spent all night shivering in front of the air conditioner (to simulate a cold winter morning).

Baking them gives them a healthier feel but they are still light and fluffy, like a cross between a cake doughnut and yeast doughnut. This recipe also yields six full-sized doughnuts, manageable and fits in one pan (should make a dozen minis if you have a miniature doughnut pan). Just be careful not to eat all six at once.
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It’s incredibly hot outside.

I do not like the heat, I do not like the humidity, two things that are abundant in Philadelphia at this time of year. I go outside and I feel like I’m moving in slow motion through really thick, hot air. It’s terrible. To cope with this disastrous weather I made lemon ice cream.

You should too. I would love to show you process shots but it was way too hot and the recipe is easy enough that I know you’ll be able to get by.

Print Recipe
Lemon Ice Cream
Adapted from Tartelette

Finely grated zest of 3 lemons
1/2 cup fresh lemon juice
3/4 cup sugar (or 2/3 cup agave nectar)
4 egg yolks, room temperature
Pinch of salt
1 cup milk
2 cups heavy cream

In a non-reactive bowl (stainless steel is fine), rub together the lemon zest and sugar (or mix with agave nectar) until combined and fragrant, basically creating a lemon sugar. Add the lemon juice and salt and stir to combine. Refrigerate one to two hours to let the flavors blend.

In a large bowl, slightly beat the egg yolks to break them up. Heat milk to a bare boil in a large, heavy saucepan. While whisking the eggs, slowly pour a little milk over the top. Repeat until about a quarter of the milk is mixed in with the eggs. Return eggs and milk to saucepan and gently heat (do not boil), stirring occasionally, until the mixture coats the back of the spoon. Strain through a mesh strainer and refrigerate for at least two hours.

Combine milk mixture with heavy cream and lemon mixture. Spin in your ice cream maker according to manufacturer’s directions.

I never actually eat Oreos. I eat the store brand chocolate sandwich cookies because they taste better, don’t have high fructose corn syrup, and are a lot cheaper. I guess I could make my own supply all the time too, but I’m lazy, so I decided this is probably a one time only kind of thing.

I like the idea of homemade versions of food like this because you can customize it to your liking. If you like a lot of frosting, you can add it. If you wanted to add a layer of raspberry glaze, nobody is going to stop you. You could also shape these to be oval to allow for easier milk dipping. The possibilities are endless, so endless I got overwhelmed and just made them circles with an average amount of filling and nothing special about them at all.
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