I’ve been talking a lot recently to people about my favorite DC coffee spots. Luckily we have some really good ones: The Coffee Bar, Dolcezza, Blind Dog Cafe, Filter, Big Bear Cafe. I’d happily spend a few hours at any of these, reading, chatting with a friend, and enjoying a great cup. But because of all this coffee talk, I also have been reminded recently of the cafés in Paris I used to visit. The ones down tiny curved streets that my friends and I would discover between classes. The ones where I learned to sip espresso and like it (and not just only because it was the cheapest option). The café near my homestay apartment that I could frequent a few times a week, pretend I’m a regular and not feel so far away from home. Ok, allons-y!
Good morning! Wake up! You have your coffee and probably some super healthy bland breakfast in front of you and you’ll looking at these photos and drooling, right? Ok let’s change that.
You know I support cake for breakfast every so often, and I think I recently discovered the perfect one. I made a simple light vanilla cake (you could even do a box mix), but the best part was the strong coffee flavored frosting that I quickly whipped up and slathered all over it.
This sponge-like cake pairs so well with the sweet creamy cream cheese frosting and delicious coffee flavor. I’d also love this frosting on chocolate cupcakes or a hazelnut pound cake. So someone should try those and get back to me!
Of course it wasn’t beyond me to to pair it with even more coffee and curl up on my couch on a weekend morning with the two in hand. JCrew Saturday pants + a stack of magazines + this cake + big mug of coffee + a cozy throw + West Wing + hilarious group texts about the night before. Sounds perfect.
Coffee Cream Cheese Frosting
Ok, let’s see if I can remember how I made this frosting. Something like this…
In a bowl of an electric mixer, beat 1/2 cup (1 stick) softened butter and 8 oz (1 block) cream cheese. In a separate small bowl, dissolve some instant coffee or espresso in a little bit of water. I would say I used about a tablespoon and a half of water and about two teaspoon of instant French roast. It all depends on how strong you want your coffee flavor. Beat in the coffee mix and a teaspoon of vanilla extract. Finally, incorporate about 2 cups of confectioner’s sugar to complete your frosting. Spread on a cooled cake and enjoy with more coffee.
I’m so thrilled to be on the Glitter Guide today having cupcakes and lattes with you at Baked and Wired. DC has so many cupcake shops, but if you’re going to get just one, go get the strawberry cupcake at Baked and Wired. Trust me. Find out all the other things I love about Baked and Wired over on GG!
I wanted to share a few more of my favorite photos from the shoot from my fab photographer Sarah Gerrity. There were so many fun ones to choose from! Sarah also has a gorgeous food blog, Sweetsonian, so get over there too and browse all the beautiful things she makes in the kitchen.
Now, why don’t I have a cupcake and beautifully swirled latte right in front of me?
Photos by Sarah Gerrity
While this sentiment isn’t new, it certainly resonated with me while at Alt Summit last week during a discussion with Lucinda Scala Quinn and other Martha Stewart editors. I’m sure I’ll be sharing more inspiration from Alt, but for now I’ll be thinking of this idea especially while baking and writing. And if you’re looking for something sweet to share, this coffee meringue ice cream cake would be a perfect treat for a simple gathering this week. How else will you bring simplicity to your life this week? Happy Monday!