Tis the season for nog!
This past Friday we celebrated our little girl’s 2nd birthday!
I made this cake for her.
Yes, I went overboard… but this is really due to the fact that I love decorating cakes , and my daughter loves looking at cakes like this one: you know, the kind with plenty of glitzy things going on. She’s far too young to eat much of this tribute (in fact, I’m pretty sure she just ate the smallest chocolate heart on top); but for her, it’s much more about the “show” than anything else.
She’s really into “frilly” things: swoons at sparkly shoes and must be wearing a pair at all times, borrows my jewelry and has a hard time giving it back, loves wearing dresses, and has been caught on many occasions trying to sneak into my makeup.
I thought this cake celebrated her quite well. It’s laced with tart raspberries and sour lemon, encased in a super smooth vanilla bean buttercream, and topped with a hefty dash of glamour.
It’s actually just a simple tweak on one of my favorite recipes: the cinnamon donut cake. A few chocolate garnishes really make it sparkle.
This given recipe yields a double layer cake, rather than the triple one shown, but for you ambitious bakers out there, I’ve also included the breakdown for a third cake* at the bottom. Continue reading
Okay dear readers, file this one under Allyson’s favorite recipes.
I have made this coffee cake three times in the past three days (yes, that’s right: one per day) and have regretted not one single moment of it. There is just something about a good cherry-almond combo that makes my heart sinnng! Plus, it’s an easy cake to throw together since it calls for dried cherries, and not those delicious juicy ones with the pesky pits.
And, this coffee cake does not require coffee to make it shine (do any, really?), it stands up quite nicely on its own.
So what are you waiting for? Get in your kitchen and whip up what I consider to be the best coffee cake I have ever made.
Hope you all enjoy this recipe as much as I do… and if you happen to not like it, please don’t hesitate to send me the leftovers! ;) nom nom nom
As I sit and type this post bright and early in the morning , I can honestly say that I have no desire to eat these pancakes for breakfast. Ever. Nothing at all against this recipe–in fact–I believe it to be a very good one. But these pancakes… are much more like “cakes” than your typical flapjack. The chocolate chips and ganache may or may not exaggerate this inherent quality.
Stacked up, they actually make a pretty decadent chocolate cake. With a moist and tender crumb, dark chocolate bits strewn throughout, and covered in thick silky ganache… it is definitely my kinda flapjack.
But, fair warning: eat these for dessert, not first thing in the morning. Unless you are some sort of hardcore chocolate devotee (in which I enthusiastiacally applaud you), you won’t find these very appealing with a glass of OJ. A tall glass of chilled almond milk, on the other hand, washes them down perfectly.
Oh! I almost forgot to mention that today is the last day of Pancake Week (thanks Marly!)… did you know? Kind of a bummer that I was only able to catch the tailend of the celebration, but it’s a good thing the internet is around to preserve the past week’s pancake contributions indefinitely. I intend on spending the day engaged in some serious pancake appreciation.
After taking a nice long vacation due to needing to recover from all the MoFo action, I have returned… with an offering of cupcakes. Holiday themed cupcakes, at that!
Typically, I am not one to jump on the winter holiday excitement… due to being semi-ambivalent about the season, loathing cold weather, a disinterest in consumer driven holidays, as well as having such an aversion to Christmas music that I will avoid most retailers well past January 1st (I know… “bah-humbug”, right?). However, my son is an 8 year old boy. And he is the sweetest 8 year old boy I have ever come to love. And, he was begging us for a “traditional” Xmas setting in our home during the holidays this year. So, since my husband and I adore him… we broke down and put up a tree last night.
I’m pretty sure we go through this every single December. Ah, holidays.
I have to say, I do like the twinkling lights all over my house. I may actually leave them up. Maybe forever.
Also, we purchased a truckload of candy canes to decorate the tree with… and, oh boy, I can’t even tell you guys how much I love candy canes. Especially combined with chocolate… and buttercream frosting. Every year I have to make myself some chocolatey-pepperminty-cupcakes to go with my ginormous mug of nog.
I guess this time of year isn’t all bad. I do love the over-consumption of baked goods part. :)
Today marks the last day of VeganMoFo!
I have to say, this has been one helluva MoFo; this month I have gained some wonderful things: an incredible amount of inspiration, new (and old) friends, a million more blogs to look forward to in my feedreader… and so many other warm fuzzies that I couldn’t possibly list them all right here, right now.
And, can you believe all of the food? I mean… holy stromboli there was a lot of food!
Since today is the final day of this glorious month of vegan food, I made a cake. I like to reserve cakes for celebratory times in my life (I know, super traditional), and even in those times I often opt to make a pie or some cookies (lazy traditionalist). So, when I break out a cake, you know it’s important.
Thank you to everyone who’s been there throughout the whole MoFoing month. ♥
And huge high five to everyone who participated….
I have a lotta catching up to do. Do you?
I can’t even explain how fun and rewarding this past year has been. You guys are the best, seriously!
I have over 1000 subscribers to my feed already… thank all you so much! I look forward to many more years and many more recipes. But for now, I’ll spare you anymore of this mushy talk and get straight to the presents!
I set out to make a cinnamon flavored bundt cake. I ended up with a gigantic cinnamon glazed donut.
Or at least that what it tastes like.
After seeing countless recipes for mochi cakes lately on the interwebs, and given my pretty well known obsession with mochi… I couldn’t resist trying to make one of my own versions of a mochi cake. I also recently ran across an Indonesian cake that had shredded coconut and sweet white rice flour as the base- so I thought I’d try and combine the two.
If you have an aversion to coconut and/or mochi, you probably won’t like this cake too terribly much. But if you are like me, and thoughts of chewy, delicious mochi dance through your head on a regular basis… give this recipe a whirl. I liked it a LOT, but I could only eat half of what’s pictured -it is very filling! My one and a half year old, on the other hand, ate about three times that. And my son is actually asking for more as I type this. I’m thinking my husband will probably hate it.
This dessert is definitely different than most cakes I am used to making. It has a chewy chewy chewy inside, and a soft cake-like outside. And, it’s only about an inch tall. Maybe this dessert has a more authentic name? I’d like to think I kinda-sorta made it up… but somehow, I doubt that.
If you happen to enjoy Daifuku… I think you will find this dessert mochi-licious.