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Throwback Thursday Recipes: SXSW Speakers’ Favorite Meals From Way Back When

We love Throwback Thursday. Vintage family and childhood photos have become a social media staple, and the more questionable the hairstyle, the better. People love sharing and seeing Throwback Thursday pictures because it gives us a way to preserve our favorite memories and moments in the digital era.

So, in honor of Throwback Thursday, we’re giving you a sneak peek of some accomplished South by Southwest speakers’ favorite recipes from back in the day. These recipes, all featured in The Official SXSW 2014 Interactive Cookbook, demonstrate the role that food plays in our personal histories.

Douglas Rushkoff: Emergency Lactose-Free Vegan Cheesecake Squares

Douglas Rushkoff, one of the world’s leading media theorists, spent most of his childhood sick to his stomach. He was lactose intolerant, but at the time, no one really knew what that was or how to treat it. Finally, in college, Douglas discovered dairy was the culprit—so he stopped eating it.

But then there was cheesecake. He really didn’t want to give up one of his favorite desserts, so he got his innovator hat on and engineered a recipe for lactose-free vegan cheesecake squares.

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Total time: 5 minutes

Serves: 16

Ingredients:

1 14.4-oz. package graham crackers

1 8-oz. container Tofutti “cream cheese”

1 12-oz. jar blueberry or strawberry fruit spread

Directions:

1) Remove the crackers from the package and break into individual squares.  Spread a 1/4-inch layer of cream cheese on each cracker and top with a tsp. of your fruit spread of choice.  Repeat ten times, placing each mini-cake onto a plate in an attractive arrangement.  Consume in two bites with your eyes closed.

Kathryn Minshew & Alex Cavoulacos: Bootstrappy Butternut Squash and Apple Soup

In 2011, Kathryn Minshew and Alex Cavoulacos launched The Muse to help job seekers discover companies with a great culture fit. The thing about starting a company is that it can be very hard to find the time to eat, especially during the early bootstrapping days. So Kathryn and Alex relied on a staple from Alex’s mom—warm, filling, and easy-to-make Bootstrappy Butternut Squash and Apple Soup.

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Active time: 15 minutes

Total time: 1 hour

Serves: 8

Ingredients:

1 lb. butternut squash, peeled, seeded, and chopped

3 Granny Smith Apples, peeled, cored, and quartered

2 10 and 3/4-oz. cans condensed chicken broth

1 1/2 c. water

1 tsp. salt

1/4 tsp. rosemary

1/4 tsp. majoram

Freshly ground black pepper to taste

4 oz. heavy cream (optional)

Directions:

1) In a large pot, combine the squash, apples, condensed chicken broth, water, salt, rosemary, marjoram, and pepper.  Bring to a boil over high heat, then reduce the heat and simmer, uncovered, for 45 minutes.
2) Blend the soup with an immersion blender or in batches using a blender.  If using the cream, stir it in just before serving.

Meredith Scardino: Scardino Softies

Being sick is never fun, but when you’re a kid it has its benefits, like not having to go to school and getting to watch movies all day. For The Colbert Report writer Meredith Scardino, the major benefit of staying home from school was her mom’s softies. Every time Meredith was sick, her mom would make these yummy, buttery, gooey eggs, a recipe she learned from her father.

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Total time: 20 minutes

Serves: 1

Ingredients:

3 large eggs

Pat or 2 of unsalted butter

Pinch of salt

Pinch of ground black pepper

2 slices wheat or rye bread

Directions:

1) Fill a medium saucepan halfway with water and bring to a boil over high heat.  Reduce the heat to a simmer and gently lower the eggs into the water with tongs or a slotted spoon.  Cover and let simmer for 4-6 minutes, depending on how runny you like your eggs.  Remove from the heat and run the eggs under cold water for about 30 seconds.
2) This is the fun part: take a serrated knife and cut each egg in half.  Use a spoon to scoop out the runny insides into a bowl, and smash them into small pieces.  Add the butter, season with the salt and pepper, and server over toast.  Some like the toast cut up into pieces and mixed in, but I’m a purist.  Eat and moan in agony until the pain stops.

See? It’s not just Instagram photos. Sharing recipes from our past is a great way to get nostalgic and reminisce about important life moments.

Share your #TBT recipe now!

The Official SXSW 2014 Interactive Cookbook is available here.

Announcements

Our Amazing SXSW Cookbook Contributors

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You’ve heard about Cookbook Create’s Official SXSW Interactive Cookbook, full of recipes and stories from some of our favorite SXSW speakers past and present. Now, we want to extend a gigantic THANK YOU to the 104 amazing people who contributed recipes and anecdotes. From technology CEOs to startup founders to nonprofit directors, this is quite an incredible group—and we couldn’t be more thrilled to share their stories with you in the SXSW cookbook.

So, without further ado, our most heartfelt thanks to:

Tara Hunt: Miss Rogue’s Saffron French Toast
Ben Parr: Angel Hair Pasta Eggs Benedict
Baratunde Thurston: Mussels for Lazy People
Marc Nager: Saffron Risotto
Nate Pagel: Nate’s Bitchin’ Bouillabaisse
Dave McClure: Dave McClure’s Once-a-Year Cooking Feat: Anniversary Lasagna
Brandee Barker: Celebration Beef Stew
Todd Sawicki: Sally Mae’s Meatloaf
Peter Shankman: The No-Apologies Burger
Jessica Lawrence: Mom’s Marinated Onions
Nnena Ukuku: Sweet and Spicy Chipotle Sauce
Clay Johnson: Clay’s Deep-Fried Turkey
David Cohen: David Cohen’s Spicy Stir-Fry
Jon Kolko: Chicken Vindaloo
Natalia Oberti Noguera: Tofu, Porcini, and Peas en Papillote
Guy Kawasaki: Relatively Guilt-Free Ice Cream
Jaron Lanier: Sugar-Free Ice Cream That Won’t Leave You Feeling Ill
Rachel Sklar: Ann’s Crescents
Amy Millman: Venture Inspiration Cookies
Christina Wallace: Karen’s Carrot Cake
Joshua Baer: Grandma’s Cinnamon Buns
Kathryn Minshew and Alex Cavoulacos: Bootstrappy Butternut Squash and Apple Soup
Alexa Von Tobel: Chopped Green Salad
Slava Rubin: Grilled Portobello Personal Pizza
Jonah Peretti: 5 Ways Garlic and Olive Oil Can Dramatically Improve Your Life
Matthew Brimer: A Heartbreaking Caprese of Staggering Genius
Chris Poole: Spicy Tuna and Avocado Bowl
Jared Hecht: GroupMe Grilled Cheese
Micah Baldwin: Better Than Batalion Beef Jerky
Ben Huh: The Cheezburger Burger Recipe
Sam Shank: The World’s Best Backyard Grilled Pizza
Joe Fernandez: Klout Karnitas
Farbood Nivi: The Entrepreneur’s Foolproof Perfect Steak
Dennis Crowley: Mama Crowley’s Mac and Cheese
Lisa Stone: Sweet Potato Pie
Rick Webb: Rick’s Sweat-It-Out Hangover-Helping Thai Northern-Style Jungle Curry
Brian Reynolds: Lamb Vindaloo
Ryan Freitas: New York Strip Steaks with Fava Beans and Morel Mushrooms
Idan Cohen: Chocolate Mousse
Tim O’Shaughnessy: Individual Chocolate Bourbon Pecan Pies, or “My Pies”
Scott Porad: Lisa’s Perfect Chocolate Chip Cookies
Randi Zuckerberg: Bald Eagle Cookies
Victoria Ransom: Aunty Di’s Kiwi Pavlova
Erin Newkirk: The Red Stamp Bootleg
Brad Fitzpatrick: Spanish Coffee
Tony Hsieh: Firenet (or Ferball) Specialty Shot
Craig Newmark: How to Order Takeout
Melissa Pierce: Chai Tea for the Spiritually Curious
Meredith Scardino: Scardino Softies
Helen Klein Ross: @BettyDraper’s Vegetable Jell-O
JD Lasica: Gazpacho de JD
Gretchen Rubin: Addictive Crunchy Cauliflower
Frank Warren: PostSecret Chicken and Orzo Mashup Salad
Erica Cerulo: The Quinoa, Tuna, and Arugula Salad for Nights When You Really Don’t Want to Cook
Brian Stelter and Jamie Shupak: Thai Curry Tilapia; a.k.a. Spicy Lovenest Tilapia
Ahmed Shihab-Eldin: Mama Bana’s Mouthwatering Mulukhiya
Jeff Rubin: Cookie Dough Tartar
Callie Schweitzer: The Schweitzer Family’s Famous Blondies
Steve Garfield: Irish Mist Cake
Caroline McCarthy: Blackberry Shiraz Sorbet
Tikva Morowati: Beer Float Dream
Benjamin Wiederkehr: Limoncello for the Greater Good
Brenna Ehrlich: I Carried a Tequila Watermelon
Andrew Rasiej: Maria’s Crêpe Soufflé
Ben Berkowitz: Hole in the Wall
Cathy Brooks: Brooksie’s Bodacious Banana Bread
Sloane Berrent Davidson: Classic Waldorf Salad
Sarah C. Rich: Immortality Salad with Orzo and Roasted Vegetables
Danielle Gould: Quin-wow and Kale Salad
Amanda Rose: “Tastes Better Than It Looks” Chickpea and Chorizo Soup
Amy Sample Ward: Hearty Lentil Soup
Paul Rieckhoff: New York Chili
Emily Gannett: Camp Gannet Spicy Corn
John Wilbanks: Mexicali Rose Chicken Special Green Enchiladas
Melissa and AJ Leon: Nana’s Frijoles Negro
Erica Berger: Southern Broccoli Slaw
Jeff Slobotski: Molly’s Chesapeake Spiced Salmon Cakes
Corynne McSherry: Shrimp Risotto with Balsamic Reduction
Shane Reiser: Ragin’ Cajun Seafood Linguini
Christine Outram: Spicy Sausage and Charred Pepper Pasta
Jon Lebkowsky: Jon’s Pastafarian Tomato Sauce
Leslie Jensen-Inman: Pizzawesomeness
Emily Jacobi: Raspberry Pi
Amy Webb: Data, A Coffee Story: How to Make the Perfect Cup
Julie Blitzer: Aunt Linda’s Spice Cake
Scott Jenson: Buttermilk Pancakes
John Sealander: Lazy Man’s Savory Sausage Omelet
Chris Pirillo: Jabba Slobber Salsa
Dan Ariely: Shakshouka
Henry Jenkins: Cornbread Grandmother Puckett Style
Charlene Li: Walnut Blue Cheese Sourdough Bread
Helen Fisher: My Noon Salad—Modest Fare
Jennifer Leonard: Flory’s Fish Cakes
Don Tapscott: Escalope de Veau à la Crème et aux Champignons
Deanna Zandt: Relatively Allergen-Free Slovak Goulash
David All: Surprisingly Yummy Squash
Pat Aufderheide: Chocolate Tropical “Chili”
Douglas Rushkoff: Emergency Vegan Cheesecake Squares
David Berkowitz: Grandmom Hilda’s Hamantaschen Cookies
Tim Leake: Chocolate Chip Peanut Butter Marshmallow Pizza
Joi Ito: Blacklight Cocktails and Flavor-Changing Candy

Announcements

INTRODUCING: The Official SXSW Interactive 2014 Cookbook

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At Cookbook Create, we believe there’s a story behind every recipe. We also believe that South by Southwest Interactive speakers tend to be some of the best storytellers around.

That was the thinking that inspired us to create an official festival cookbook with the help of the SXSW team.  How awesome would it be to hear the stories behind the favorite recipes of the best & brightest in interactive technology? As it turns out, pretty awesome.

Over 100 former SXSW speakers shared their original recipes, including Randi Zuckerberg (Zuckerberg Media/Facebook), Dennis Crowley (Foursquare), Baratunde Thurston (Cultivated Wit/Comedian/Author, How to Be Black), and Frank Warren (PostSecret). From cocktails that glow in the dark to cookies shaped like eagles, the book’s recipes are innovative, diverse, and creative—much like the South by Southwest community itself.
This has been a true labor of love and we’re SO excited to share it with you. The cookbook is now available for pre-order and will also be sold at the SX Bookstore during the festival (March 7-14).  In the meantime, follow us on Twitter and Facebook where we’ll be giving you sneak peeks of some particularly inventive dishes (Ben Parr’s Angel Hair Pasta Eggs Benedict, anyone?).

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Holidays Twitter

Pumpkin, Chocolate Chip, and Craisin Cookies

Pumpkin Chocolate Chip Craisin CookieFor as long as I can remember, my mom has made an amazing pumpkin bread. The soft loaf, akin to a pound cake, is studded with dried cranberries and chocolate chips. Eaten as dessert, a snack, or alongside breakfast, this bread is a family favorite. Though I’d love to share that specific recipe with all of you, my mother closely guards that recipe. This year, I’m co-hosting a Halloween party this week with my boyfriend, and need to make a dessert that is finger-food-friendly. So I came up with this “cookiefied” version of my mother’s recipe, and the Pumpkin, Chocolate Chip, and Craisin Cookie was born, a ‘Frankenstein’ cookie, if you will.

Pumpkin, Chocolate Chip, and Craisin Cookie

½ cup unsalted butter
¼ cup dark brown sugar
½ cup granulated sugar
1 tsp vanilla extract
¼ cup + 2 Tbsp pumpkin puree
1 and ½  cups all-purpose flour
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
½ Tbsp ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup semi-sweet chocolate chips
¼ cup dried cranberries

Combine all dry ingredients in a bowl, minus the chocolate chips and craisins, and sift. Set aside. Melt butter in the microwave, or over low heat on the stove. Combine melted butter with sugars, and stir until there are no lumps. Fold in the pumpkin puree, and mix the liquid ingredients into the dry ingredients using a rubber spatula.

Pumpkin Cookie Mise en PlaceLet the batter rest in the refrigerator for at least 15 minutes. Using a small scoop or spoon, make small rounds of dough and place an inch apart on a greased cookie sheet.

Pumpkin Cookies on Sheet PanBake in a 350 degree oven for 10-14 minutes. Cool and enjoy with a glass of milk or hot chocolate!

Pumpkin Chocolate Chip Craisin Cookies

Dessert Recipes

The Best Apple Pie from Kimberly of Foodie City Mom

The Best Apple Pie- Foodie City Mom

The most important person in my life on earth is my husband Reggie. He motivates me in so many different ways…including inspiring my cooking. Our 11th wedding anniversary is on June 15, 2013 and as I look back, I see how food has played a pivotal role in our relationship from the beginning…
I think that my southern cooking is one of the main things that caused Reggie to become interested in me over a decade ago. Initially, we were just acquaintances with a mutual circle of friends. My roommates (at the time) and I constantly held a variety of parties in our home. One night, I happened to host a soul food themed dinner and he was one of several guests. I don’t know if it was the fried chicken, collard greens or sweet potato casserole, but after that dinner his interest was definitely piqued!
Later, after we started dating casually, Reggie and I would try to impress one another by coming up with special outings. Reggie’s favorite dessert is apple pie, so one day I surprised him by treating him to apple pie at Café Lalo (http://cafelalo.com/cafe/) on the Upper West Side of Manhattan. Featured in the romantic comedy “You’ve Got Mail” this popular NYC café served an impressive array of apple pie offerings. Reggie was encouraged and we started dating exclusively soon after that trip.
Years later, I learned how to bake the “best apple pie ever” from a recipe that Reggie’s former boss Laura handed down to me. I now make apple pie for my husband at least once a year. It helps that our two sons, Michael and Sean, are major apple pie lovers also.

apple pickingOver the years, I have tweaked the recipe to suit my family’s test. It truly is the best apple pie that I have ever tasted. Now, I’m sharing it with you.

Best Apple Pie Ever

Yield: a 9-inch double-crust pie
2 pie crusts (You can make them from scratch or buy them pre-made.)
3 lbs apples (I used a combination of Gala, Red Delicious, Golden Delicious and Cortland apples.)
2 tsp fresh lemon juice
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 tsp real vanilla extract
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1/4 cup all-purpose flour
3 tbsp unsalted butter, cold and cut into small pieces
Milk, for “wash”
Sugar and cinnamon, for sprinkling on pie crust

Preheat the oven to 400 degrees Fahrenheit.
Peel, core and slice the apples to your desired thickness level. Even if you are primarily a seasonal baker, I highly suggest purchasing a fruit peeler. It makes everything go so much quicker! Before I start to season my apples, I pile them in the pie crust to see how many I will really need.
Mix together the apples, lemon juice, sugars, vanilla, cinnamon and pumpkin pie spice in a large bowl. Then, let the mixture sit for a few minutes. Taste it to see if you should add more sugar or spices to get it to your desired flavor level. You can always add a bit more flavor based on the number and natural sweetness of the apples used. Once your apples are at your preferred taste level, add the flour to the mixture in order to thicken the pie filling.
Place the apple filling into the bottom piecrust layer, making the highest point of the filling in the center. Dot the small pieces of butter on top of the apple filling.
Add the top crust. Brush the milk on the top crust. Then, sprinkle the crust with a pinch of cinnamon and a pinch of sugar. Gently make several slits in the top crust (to serve as steam vents).
Place the pie on a cookie sheet and place the sheet on the middle rack of the oven. Let the pie cook at 400 degrees for 20 minutes/until the crust just starts to turn golden brown. Then, reduce the oven temperature to 350 degrees. Continue baking the pie for an additional 50 minutes/until the crust is golden brown and you can see that the pie juices are bubbling.
Remove the pie from the oven. Let the pie cool at room temperature for at least 30 minutes before serving the pie

Dessert Recipes

Blueberry Thyme Preserves from Carrie, The Poet in the Pantry

Blueberry Thyme preserves

We asked the amazing Carrie, The Poet in the Pantry, what inspired her to cook wondrous things and blog about her kitchen adventures. Here’s what she had to share with us:

Carrie: Becoming a parent makes you question everything you’ve always known and done. Are you using the right type of laundry detergent? Is your car safe enough? Are you even qualified to have a child in the first place? But more than anything else, food becomes a much larger focus in your life.

It wasn’t long after my daughter was born that we started closely examining everything we ate. I wanted to get her off to the right start so she wouldn’t have to worry about breaking bad habits later. By the time she was 18 months old, I was a stay-at-home mom and began my journey in the kitchen.

Before my daughter, we ate too much boxed and frozen food. Convenience was key, with little attention paid to nutrition. She saved us. She gave us a reason to care about what we ate, for we were her examples. She inspired me to start cooking and baking for real. She changed me.

I’m proud that my daughter, at 8 years old, knows to avoid high fructose corn syrup and an over-abundance of sugary treats. I’m happy that she makes smart choices and puts great thought into the process. And I’m thrilled that I can help her decisions be that much easier. That’s my contribution—what I prepare.

Homemade food gives you the option to control the quantity and quality of the ingredients. It is always worth the time and effort, even if it’s not always easy to find the time for it. And those who are fortunate enough to partake of your labor—they get the biggest benefit of all: your love. It comes through with every bite they take.

And, while we had her attention we couldn’t help but ask her for a delicious summer recipe. She’s got a whole section on her site with canning and preserves recipes so we had to ask her to share one of her favorites. And this is what she shared:

Blueberry Thyme Preserves on toast

Carrie’s Blueberry Thyme Preserves

Ingredients

3 cups blueberries, washed and picked over
7 teaspoons fresh lemon juice
1 teaspoon fresh thyme leaves
3 Tablespoons classic pectin
2 cups organic sugar
3 half-pint jars with lids and bands
1 jar lifter (or strong set of tongs)
1 funnel

Directions

In a large pot, place the jars, lids, and bands and cover with water. Bring to a boil and then boil for 5 minutes. Turn off the heat and let the contents sit in the water until needed.

In the meantime, in a large heavy-bottomed pot, smash the blueberries with a potato masher. Stir in the lemon juice and thyme leaves. Slowly add the pectin, stirring until it’s well incorporated. Turn the heat on to medium-high and stir constantly.

Once the mixture comes to a boil that can’t be stirred away, add the sugar all at once and stir it in. Bring the mixture back up to a boil, stirring constantly. Once it boils, keep it at a hard boil for one minute, then remove from heat.

Remove a jar from the pot, dumping the water out of it as you take it out. Place the funnel in it and ladle the preserves into the jar, filling to about ¼” from the top. Remove a lid and place it on the top, then remove a band and tighten that over it.

Repeat with the remaining jars and preserves.

Let sit at room temperature for at least 4 hours, then transfer to the refrigerator for up to 3 weeks. You can store in the freezer as well, for up to 3 months. If you’d like to keep the jam longer than that, you’ll have to process the jars for canning.

Note: Some will say you do not need to sterilize the jars if you’re not processing them after for shelf-stability. I would rather not take any chances; it doesn’t hurt any to boil the jars while you’re making the jam and you’ll gain some peace of mind in the process.

Then all that’s left to do is enjoy your delicious Blueberry Thyme Preserves. My favorite way to eat it is on any nice and crusty golden brown toast.

Dessert

Cream Scones with Dried Currants and Orange

Cream scones with currantsWhen I think of summer snacks, I am often drawn to dried fruit. I’ll eat it whether it’s mixed with nuts and chocolate for the campy trail mix or on it’s own. My love for dried fruit blossomed when I was around 7 years old. My grandmother would give me fruit leather to chew on after a long day of swimming and running around in the sun and I thought this was the most novel treat to ever be created.

As an adult I monitor sugar for my own benefit, so I switched out leathery goodness for plain dried fruit. It’s just as delicious and I feel a little less jittery after consuming it. One of my personal favorite dried items are currants. They’re almost like mini raisins and they’re very versatile. They go well with yogurt, cereal, and basically any baked good. Taking my basic scone recipe, I added some dried currants I had and a little orange zest for a citrusy kick.

Cream Scones

1/4 cup heavy cream
1 egg yolk
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3 tablespoons cold unsalted butter, cut into bits
1/4 cup dried currants
1 orange, zested

In a medium bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Stir in cream, egg, and vanilla until barely mixed.Scone dough

Add the butter, and blend with a pastry cutter until it comes together. Hand mix the currants and orange zest in. Be sure not to over-work the dough so your scones aren’t tough. Roll out the dough to a 1/4 inch thickness, and cut to desired shape. I did 1×2 inch rectangles because they’re the easiest shape. Put the scones on a greased baking sheet and brush them with cream, and sprinkle them with sugar.Scones on a baking sheet

Bake the scones in the middle of a preheated 350°F. oven for 15 minutes, or until they are golden on top.

Cream scones with currants

 

 

Dessert

Lemon Blueberry Pound Cake with Brown Butter Icing

Blueberry Lemon Cake with Brown Butter Icing

As summer rapidly approaches, I get the urge to go blueberry picking. This fruity expedition was a summer staple growing up in my small Massachusetts hometown. My mom and I would charge into the rows of blueberries armed with tupperware containers and scouring for the perfect bunch to pick from. We would emerge a few hours later slightly sunburned, stuffed with blueberries, and feeling highly successful. Usually, with over seven pounds of total berries, we would use half for baking and freeze the rest.

Now that I’m a bit older, I’m usually not around for the annual pick. Luckily, my mom visited me at my apartment recently and brought up a bursting bag of frozen berries and a gorgeous loaf pan. I was so anxious to use my new presents and was definitely craving blueberries. I pulled up an old berry cake recipe and added a few twists. The result is this scrumptious Blueberry Cake. Enjoy!

Lemon Blueberry Pound Cake

2 sticks unsalted butter, softened
1 cup sugar
2 teaspoons vanilla extract
1 lemon, juiced and zested
5 large eggs
2 cups cake flour
2 cups blueberries, washed and dried

Ingredients for Blueberry Cake

Place the butter, sugar, lemon juice, and zest in mixer and beat on medium speed with the until light and fluffy. Add in vanilla and eggs in small additions and mix until smooth. On low speed, mix in one-third increments of the flour, beating until smooth after each addition. Scrape bowl with a spatula and beat in the last of the flour. Use the rubber spatula to fold in blueberries. Pour into a 9×13 greased loaf pan.

Unbaked Blueberry Loaf

Bake for about 45 minutes at 350 degrees, or until the cake is well risen and a toothpick removes clean. Cool the cake in the pan for a few minutes, then unmold it onto a rack.

Brown Butter Icing

8 tablespoons unsalted butter
1 cup confectioner’s sugar
1 teaspoon vanilla extract
1 tablespoons milk

Heat butter in small sauce pan and keep on low heat until a nutty aroma and light brown color occurs. Do not stir the butter, as this will cause it to foam over or splatter aggressively.

Brown Butter
Let butter cool. When butter is cooled but soft, add the remaining ingredients and pour over blueberry cake.

Lemon Blueberry Pound Cake with Brown Butter Icing

Summer is such a perfect time to make memories with food. Do you have any summer activities that you’re really looking forward to this year? What about a recipe you’re excited to make?

Announcements

The Official 2014 SXSW Interactive Cookbook

cookbooksThe Official 2014 SXSW Interactive Cookbook, produced by Cookbook Create, will be available for sale at the 2014 SXSW Interactive Festival at the SX Bookstore. “SXSW Interactive celebrates massive creativity,” says SXSW Interactive Festival Director Hugh Forrest. “Cooking is one of the many areas where this innovation manifests itself. So compiling a cookbook featuring recipes from some of our most interesting speakers is a great way to show what SXSW is all about.”

This is the first cookbook of it’s kind to celebrate the SXSW community, and it will include recipes from notable speakers who have made major contributions to the development of the SXSW community and interactive technology.

Who Will be Featured in the Cookbook?

The Official 2014 SXSW Interactive Festival Cookbook will include more than 100 exclusive recipes curated from SXSW Interactive’s 8900+ notable past speakers. The cookbook will tell the story of how the SXSW community has evolved to the vibrant festival it is today. Some of these contributing speakers include:

  • Tara Hunt author and entrepreneur
  • Marc Nager CEO of Startup Weekend
  • Lisa Stone co-founder of Blogher
  • Baratunde Thurston author of How to be Black
  • Amy Webb author of Data A Love Story

When will the SXSW Official Cookbook become available?

The book will be availble for pre-sales on July 1st, 2013, and will also be availble for sale at the SXSW Festival bookstore in 2014.

Dessert Recipes

Brownie Cheesecake Recipe

Cheesecake Brownies

I have a confession to make. I’m obsessed with brownies. Specifically, warm brownies with an ice-cold glass of milk, and brownies swirled in with my ice cream. They’re a great pick-me-up after a bad day, a delicious snack, and a party dish that will make you the favored guest or host. They even make a great breakfast if you’re into that sort of thing, because I am.
This past weekend, I went out to Long Island with a friend with big plans of kayaking, horseback riding, wine tastings, and nights spent around a fire pit. Instead, mother nature treated us to days of cold and wet weather. After making a brownie batter, I decided I wanted to add something a little tart. I whipped up a basic cheesecake base and added dollops of it to the brownie mix and put it in the oven. As the warm smells of chocolate and cheese filled the kitchen and I began to dry off, I felt better about the rainy day.
Happy eats!

Cheesecake Brownies

Brownie

1/2 cup unsalted butter
2 ounce bittersweet chocolate, chopped
1 cup sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2/3 cup all-purpose flour

Cheesecake

8 oz cream cheese, softened
2 eggs
1/4 cup sugar
1 tsp vanilla extract

Melt butter and chocolate over a double boiler on the stove or gently in the microwave. Transfer to a larger mixing bowl and stir in sugar, and then gradually the eggs and vanilla extract. Mix until smooth. In two additions stir in the flour, mixing well. Pour into a greased pan.
Brownies

In a mixer, whip together all ingredients for cheesecake, mixing until smooth. Make sure there are no lumps. With a spoon, dole out cheesecake batter on top of the poured brownie mix.
Cheesecake Brownies

With a knife or toothpick, swirl the batters vertically and horizontally, creating a pattern. Bake in an oven at 350º for 15-20 minutes, or until a toothpick can be inserted and removed cleanly.
Cut into whatever sized pieces you desire and enjoy!
Cheesecake Brownies

These are definitely my favorite pick-me-up and they’re a great last-minute treat! They also travel well, so they’re an ideal picnic dessert.
When it’s raining out or your stuck indoors, what dish do you crave the most? It is savory or sweet?