Dessert | Kitchen Konfidence

Citrus Poppy Seed Cake Recipe

March 3, 2017 by Brandon Matzek 10 Comments

Hello friends and Happy Friday!

I made a version of this cake for Jorge on Valentine’s Day as a fresh finish to a heavy Italian meal. We loved it so much, that I just had to share the recipe with all of you. Infused with grapefruit, lime, orange and vanilla, this simple cake is packed with pure citrus sunshine. The zest and juice of the fresh fruit go directly into the batter. I would recommend stealing a taste of the raw batter before baking. It’s so good! When the cake comes out of the oven, you poke it with a skewer and douse it with more fresh citrus juice to really infuse the flavor. Greek yogurt in the cake and the glaze provides moisture and tang while tiny poppy seeds add flavor and crunch. This cake is impressive enough for a special occasion, but also easy enough to enjoy at something more casual like brunch or afternoon tea. Continue reading for the recipe.

A Special Menu for Valentine’s Day + A New Video

February 13, 2017 by Brandon Matzek 5 Comments

Valentine’s Day is tomorrow. If you’re planning a meal for your special someone, definitely check out the menu below.

Each year for Valentine’s Day, I cook Jorge a super fancy, multi-course meal as a special gesture of love :)! Usually we start out with cocktails and appetizers. There’s almost always a meat and cheese board involved. Then I’ll serve a smaller 1st course of soup, salad, pizza or pasta followed by an over-the-top main dish (ribeye, lobster, porchetta in past years). Finally, a homemade dessert that’s got some wow factor without being overly rich. I’ve shared some options below that fit this menu style. Don’t feel like you need to make all of them though! Make whatever you feel comfortable cooking, and fill in the gaps with good quality store-bough items. Continue reading for 10 Valentine’s Day recipes below plus a video on how to make the Reverse Seared Steak with Garlic Herb Butter pictured above!

Top 15 Recipes of 2016

December 30, 2016 by Brandon Matzek 3 Comments

Hello friends and Happy Friday!! I’m going to close out this year with a tasty roundup of my top recipes of 2016.

2016 was an interesting year filled with excitement, a little anxiety from time-to-time and plenty of change. With all of the celebrity deaths and political unrest, many are calling 2016 just the worst. But it was also the year that I decided to transition from my career in Marketing (with Westfield) to full-time food blogging, writing and photography! The second half of 2016 was spent navigating the choppy waters of self-employment, and while it has been challenging, I feel like I’m off to a good start!

I launched my first eBook in partnership with The 30 Clean.
I started writing for Modern Luxury San Diego, a gig I really now look forward to each month.
I’ve continued to work with many amazing clients and partners who help support this blog financially. I want to mention too that I am very critical when it comes to the partners I work with, and I will only promote brands or products that I truly love. Hopefully this comes through when I share sponsored recipes or products!
I’ve gotten to explore San Diego even more, sharing my findings and recs on Instagram.
I’ve shared a wider variety of approachable recipes that seem to be working well (based on your feedback!).

In 2017, I hope to turn up the volume on each of the items above while dabbling a bit more in the video realm. I’m actually quite giddy thinking about the possibilities! Before we get to the roundup, I want to say thanks. Thanks to all the partners and sponsors that help support Kitchen Konfidence financially, and thanks for making awesome products/services that I can gladly support. Thanks to my friends and family who always send so much love and support. Thanks to Jorge for just being awesome. We’re both working from home now, and it’s been so fun, and easy, and enjoyable. I get to see his smiling face all the time now 🙂 And finally, thanks to you the readers for all of the likes, loves, comments and feedback. You are the reason why I do what do!

Happy New Year from Brandon, Jorge, TiVo and Boris!! If you need a cocktail for NYE, try this one or this one. And now, on to my top recipes of 2016!!

Bourbon Pecan Oatmeal Cookies Recipe + Happy Holidays!!

December 22, 2016 by Brandon Matzek 5 Comments

This is my last recipe before Christmas, so I wanted to take a moment and wish everyone Happy Holidays!!

Let’s be honest. Oatmeal cookies can often be lackluster. OR, they’re over-sweetened to make up for the fact that they’re often lackluster. OR, they have raisins (womp womp). Well today I’m sharing some oatmeal cookies that you can really get excited for. Here’s what makes them special:

Bourbon!! Provides a deep note of smoky warmth. Pure magic when paired with vanilla.
Chopped, toasted pecans tossed in butter, brown sugar and smoked sea salt. Tasty little morsels that lend big pops of flavor throughout.
Cinnamon, nutmeg and black pepper added to the dry ingredients. Upping the cozy factor.
A mix of butter, shortening and heavy cream. Butter mainly for flavor while the shortening and heavy cream keep the cookies light and tender.
Sweetened with 100% brown sugar. Rolled oats + brown sugar = a perfect pairing.

These Bourbon Pecan Oatmeal Cookies are a balanced mix of sweet and salty with, thanks to the bourbon, brown sugar and vanilla, an incredibly deep caramel flavor that develops as you chew. Oats and pecans offer some contrasting crunch against the softness of the spiced crumb. Enjoy these cookies warm with a big glass of milk, a mug of spiced eggnog or a chilled Old Fashioned. Continue reading for the recipe.

Sea Salt Hard Cider Caramels Recipe

December 20, 2016 by Brandon Matzek 16 Comments

I’ve been all about the salty-sweet Holiday treats this year, so today I’m sharing a simple recipe for homemade caramel candies infused with Angry Orchard Crisp Apple Hard Cider (my fav!) and a heady mix of winter spices.

As long as you’ve got a candy thermometer, the process of making caramels at home is actually quite straightforward. Sugar, butter and cream go into a pot and boil until the mixture hits 245°F. You then pour the caramel into a parchment-lined baking dish and let firm up for 2 hours. Cut the caramel into squares and voila, homemade caramel candies! Sweet, soft and so delicious.

In this recipe, I’m amping up flavors with the addition of hard cider, winter spices, vanilla and sea salt. You start by simmering Angry Orchard Crisp Apple Hard Cider with cinnamon, allspice and clove. As the mixture reduces down, your entire kitchen will be filled with the warm aromas of mulled cider. This concentrated flavor base is added to the pot with everything else mentioned above. Vanilla extract and sea salt are stirred in at the end for depth of flavor. Finally, the caramels are finished with a sprinkling of crunchy sea salt. With each bite you’ll get a sweet hit of salted caramel at first followed by a comforting note of spiced apple. I’d recommend making several batches this Holiday season so you can keep one for yourself and give the rest as gifts!! Continue reading for the recipe.

Rosemary Toasted Hazelnut Shortbread Cookies Recipe

December 16, 2016 by Brandon Matzek 7 Comments

Hello friends and Happy Friday!!

I love to cook with rosemary year-round, but to me it just feels so right for the Holiday season. Perhaps it’s because the herb looks and smells similar to pine (it’s actually in the mint family though!). Rosemary might not be the first thing that comes to mind when making a dessert, but it’s truly magic when paired with sugar and butter. In this shortbread cookie recipe, I’ve created a simple dough infused with fresh rosemary, toasty brown butter and chopped golden hazelnuts. The marriage of these three flavors is one you’ll surely fall in love with. Sweet, rich and buttery, these cookies have a tender, crumbly texture. They’re a dream with coffee, and would be a perfect addition to any Holiday cookie lineup. Continue reading for the recipe.

Salted Pretzel Peppermint Bark Recipe

December 1, 2016 by Brandon Matzek 14 Comments

Happy first day of December!! Can you even believe 2016 is almost over?!

Throughout the entire month of December, I am going to be sharing a series of sweet treats with some spirited cocktails thrown in the mix. To kick things off, I’m sharing this really easy Salted Pretzel Peppermint Bark recipe. Peppermint bark has become a staple at my house during the Holiday season, and usually I just pick up a tin from Williams-Sonoma. This year, I thought I’d try making it at home, and I was pleasantly surprised at the simplicity of the whole process. You start by melting a mix of bittersweet and semisweet chocolate in the microwave. The melted chocolate is then smoothed out on a sheet of parchment paper and topped with mini salted pretzels (my own personal twist). Next, you melt white chocolate in the micro and stir in peppermint extract. The white chocolate gets drizzled enthusiastically on top, and the bark is then finished with bits of crushed up candy cane. With each bite you’ll get a hit of sweet peppermint paired with the crunch of salted pretzels. The smooth, richness of the dark chocolate comes in at the end. This Salted Pretzel Peppermint Bark would be a festive addition to any Holiday party, and it’s also a perfect homemade gift. Continue reading for the recipe.

Nectarine Coffee Cake Recipe

July 25, 2016 by Brandon Matzek 14 Comments

I’ve got a special treat for you all today!!

In addition to an absolutely delicious Nectarine Coffee Cake recipe, I’m sharing some interesting coffee details from an interview I recently conducted with Keurig Green Mountain®’s SVP and Managing Director, Lindsey Bolger. First, let’s talk cake.

The base here is a simple cake infused with rich vanilla. Whole milk Greek yogurt, a unique addition, provides a slight tang while giving the cake a moist, tender crumb. The next layer up is a jumble of juicy white nectarine slices that turn melting when baked. Finally, the cake is finished with a buttery crumb flecked with bits of almond meal. Each bite of this cake is light and tender with a sweet floral note from the nectarines. The crumbs on top add a nice richness and contrast in texture. Continue reading for the recipe, coffee pairing ideas plus interview details!

Chocolate Passion Fruit Popsicles Recipe

June 21, 2016 by Brandon Matzek 14 Comments

You guys, did you know that Popsicle Week 2016 is happening right now?!

Billy from Wit & Vinegar has been hosting Popsicle Week since 2013, and this year, I’m joining in with these Chocolate Passion Fruit Pops! All throughout the week, 50+ bloggers will be sharing fun popsicle recipes perfect for the summer months ahead. I can’t wait to see what everyone comes up with 🙂 I’ll be sharing some of my favorites below.

This popsicle recipe starts with an orange-hued custard flavored with tangy passion fruit and aromatic Nielsen-Massey vanilla. The richness of the egg custard helps to balance the vibrant tartness of the passion fruit while the vanilla adds an interesting back note. These pops are delicious as-is, but I’ve paired them with some homemade dark chocolate magic shell to take things to the next level.

Chocolate magic shell, a simple mix of melted chocolate, coconut oil and vanilla, is soft at room temperature, but hardens instantly when it hits something cold. The combination of dark chocolate and passion fruit is a pure delight. If you’ve never experienced it, you must try these pops. Continue reading for the recipe.

Churro Rice Krispie Treats Recipe

June 8, 2016 by Brandon Matzek 37 Comments

I’ve got a quick little treat for you all today. Particularly this Churro Rice Krispie Treats recipe.

A churro is a fried pastry that’s often rolled in cinnamon and sugar. They’re golden and crispy on the outside and light and airy within. These Churro Rice Krispie Treats are far from the traditional pastry, but they do hit all the right flavor notes. Warm brown butter infuses the treats with a golden toastiness while the cinnamon-sugar topping brings a sense of familiarity. Each bite is pure churro bliss. Continue reading for the recipe.