I have a bundt pan problem. There I said it.

I love a good pound cake. I have quite a few favorites in this category: a sour cream one, a cream cheese one, a lemon buttermilk one. Yes, I just could go on and on, I am Southern after all.

I think pound cake is a favorite for me because this is one of the few desserts the the MotH* likes. It is simple, slightly sweet, but not too sweet, and I think that appeals to him. It does not hurt that the Boy is a big fan too, as am I.

Funny, my mom used to make pound cake (or as my paternal grandmother would call plain cake)** and toast it in the toaster oven and then smear it with peanut butter. Not something I would do, no matter how much I love some peanut butter, but I understand the idea. Crunchy cake with goopy peanut butter. To each her own.

So in the next few posts, I’ll share my favorite pound cake recipes and my favorite bundt pans as well. They really are, in my opinion, works of art. And the ones I order are all Made in America. Pretty cool, right? Yes, it is Nordic Wear and it is pretty damn cool.

My first non-traditional bundt pan is one that a great friend got for me ages ago – from William-Sonoma – which I could never had afforded at that time. Since my degrees were in Art History and I focused on 17th-century French Chateaus and 18th-century British Country Houses, I had a thing for the Fleur-de-lis.dd_1524 Living here lots of people mistake my fleur-de-lis thing for a support of New Orleans, and most of the time I do not bother to correct people and I do love New Orleans a lot. But the people that know me – really know me – understand the origin of this symbol for me. And my dearest friend bought this bundt pan for me – and shared her sour cream pound cake recipe with me. We are similar in that family recipes are very important and Southern Living magazine has produced some of our favorite things to make (see: Cranberry Relish).

*Man of the House.

** I have made my grandmother’s Plain Cake recipe as an adult and it was pretty much disappointing. Just not inspiring in the least. That said, she made the most amazing fried apple pies. Yes, this conversation will continue.

 

 

Mardi Gras Sugar Cookies

D&D_1180These really are the simplest and best sugar cookies. The Boy and I made them for Christmas Eve (my favorite Christmas Holiday, perhaps my favorite holiday, period) but a few years ago I had so much to make at Christmas that I put these off until January and then it fell into Carnival season.* It worked on so many different levels.

So this year I finally decided to order Mardi Gras cookie cutters, because, well, it is a thing for me now. So I did it – I ordered special cookie cutters for this “holiday.” King Arthur Flour had the cutest set. There are two crowns, a mask, a music note, and the most important one, in my opinion is, a fleur de lis. Carnival season is a big thing here in the Gulf Coast.

* The season is Carnival, the last day is Mardi Gras – Fat Tuesday. Please do not confuse the two. After Mardi Gras comes Lent. I really think next year I need to do crepes for pancake Tuesday (Mardi Gras by a less interesting name) but I will probably make potato pancakes (latkes) because I just love to mix up religions and traditions. It’s me.

But for now it’s just really pretty sugar cookies. Purple, Gold, and Green.

1 cup unsalted butter, softened
1 cup sugar
2 eggs, lightly beaten
2 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Over a sheet of waxed paper, sift together flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer, cream together butter and sugar. Beat in eggs and vanilla. Sift in flour, a cup at a time. Blend until just mixed. Pour onto a surface and mix til it just comes together. Press into a disk, wrap in plastic wrap and refrigerate 3 – 4 hours or up to 3 days.

Preheat oven to 350 degrees. Roll out dough to about an 1/8 inch and cut with cookie cutters. Place on parchment lined baking sheet and sprinkle with colored sugar. Bake for 10 minutes, turning the pan half way through. Let rest on baking sheet for a minute and then remove to a rack to cool completely.