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where design + flavor intersect

Blood Orange Cranberry Cake

1/27/2022

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This cake is so tender and luscious (and secretly healthier!) thanks to olive oil and nonfat yogurt. My taste-testers went wild over it: “Incredible!” “Phenomenal!”
​The gorgeous pink icing is achieved naturally from blood orange juice! 
​
​Things to Note:
  • If you can’t find blood oranges where you are, feel free to sub navel oranges, or your fave citrus fruit.
  • I realize not many people are wacky enough to freeze cranberries in November for future use, so i've given an option in the recipe for dried cranberries, but be aware that they won't have the burst of juiciness you get from fresh cranberries.
  • I haven't tried it in this recipe, but fresh raspberries would probably be a great idea to achieve that extra juicy factor. and you could use them to color the icing!
  • ​Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too. ​


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Lemon Lime Olive Oil Cake

1/20/2022

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An anytime cake. You can even skip the icing and serve plain, or with a dusting of powdered sugar. Feel free to sub any citrus fruit you have on hand. Orange would be excellent. 
​Note that yogurt should be regular, not greek. I use nonfat, but low-fat would work fine, too. 

Yield: one 9" round or 8" square cake

​Ingredients:

Cake:
granulated sugar: 
1 1/4 cup
lemon zest (one lemon)
lime zest (one lime)

sea salt: ​½ tsp.
baking powder: 1 tsp
baking soda: ​½ tsp
lemon extract: 1/4 tsp.
lime extract: 1/4 tsp.
extra virgin olive oil: 3/4 cup
plain nonfat yogurt, room temp.: 3/4 cup
freshly squeezed lemon juice: 2 Tbsp
freshly squeezed lime juice: 2 Tbsp
eggs, room temperature: 2
flour: 
1 3/4 cups


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Baked French Toast

9/16/2020

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There are a ton of variations on baked french toast out there, but I was inspired by Sam's version because of its decorative design, and the addition of fruit. I love fruit with my french toast, and normally just throw some on the plate before serving. So, I was excited to see how the fruit and french toast would bake up together. 

I love how this dish can be made the night before. I felt so accomplished when I woke up the next morning. It was like I checked something off my to-do list before i even got out of bed. 

I made some adjustments...my challah was BIG, so I doubled the eggs to six, and used heavy cream. whenever I make panfried french toast, I normally use half & half or heavy cream, so I figured it should be ok. decadent, but ok. :-)

I used a 10" round baking dish with 1.5" sides. You can use whatever shape dish or pan you have on hand, but the key is that the sides are at least 1.5" high to contain the liquid. 2" would be even better. But to be safe, you could place the baking dish on a baking sheet to catch any overflow. i didn't have any overflow, but it's better to be safe than sorry... no fun cleaning the oven... so use the pan. :-) 

​If you use another shape dish/pan, simply adjust the arrangement accordingly. Any extra slices can be baked in a separate dish, or panfried. Maybe you'll come up with an even cooler design! I had so much fun creating and constructing this. I felt like a sculptor, because the challah is very malleable once it’s coated in the egg mixture. 

People, I couldn't wait to snap the final pic so I could dig in. The fresh-baked aroma was driving me absolutely wild.
a drizzle of maple syrup, a dusting of powdered sugar and wowwww. This is like a pillowy heaven of lusciousness. 


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Mini S'mores Icebox Cakes

8/23/2020

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Feedfeed and Ghirardelli are having their annual s’mores contest and I absolutely love seeing all the creative ideas people come up with. I also have a blast dreaming up some of my own s’mores inspired treats. This year, I leveled up my s’mores game and bought a kitchen torch specifically for this contest!

I made these mini icebox cakes, which are perfect for summer because very little actual cooking is required.
They have luscious layers of whipped marshmallow cream, chocolate magic shell and graham crackers. They’re topped with toasted marshmallows and a ghirardelli milk chocolate caramel square.

I've given instructions both with and without a kitchen torch. To get the square shape, I used a “brownie bite” pan. I ordered this fancy one to get it here quickly, but here's a cheaper option. you could also use a standard muffin pan, because round cakes would be just as delish. The key is that the cavities are at least 1.5" deep so you have room to build layers.


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Double Chocolate Marble Pound Cake

1/7/2019

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I usually stick to cookies so please bear with me on this one. if you make this recipe, any feedback would be appreciated!
things to note:
  • cocoa powder: dutch-process is needed for cake to bake properly, so don't substitute with natural cocoa. and the black cocoa is needed to get the darkest shade in the pattern. you can get these in my amazon shop!
  • cake flour: it's super expensive and most people don't have it in their pantry (including me!), so i gave you a substitution option below.
  • butter: make sure melted butter is completely cool so it doesn't cook the eggs.
  • swirling: resist the urge to over-swirl the batter, or else you'll lose the color contrast and the pattern. you'll have a boring-looking (but tasty) solid milk chocolate cake. :-)​ see pix at bottom.
  • pan: i used an 8.5" x 4.5" loaf pan here. 9" x 5" will work, too, but just know that the loaf will be shallower and less domed.
  • baking time: ​a metal pan will bake faster than glass, and each oven is different. so baking times will vary wildly. because of this, the skewer test (described in recipe) will be your best friend. if using the same skewer you swirled with, make sure it's clean and dry.


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