Category Archives: Cakes

French Yogurt Cake

As many of you know. Ryan and I went to Paris, France last summer. We ate and drank our way through the city, and I’m so grateful we had the opportunity to visit Europe not once, but twice, before having our first child. That being said, I found Paris to be a very child-friendly city. Everywhere we went, we saw well-groomed children in tow behind well-groomed parents. Supremely well-behaved, these french little ones were accustomed to museum visits and four-course dinners by the age of five.

Oh America, we have so much to learn.

Ryan and I have talked about taking Lucy to Paris sometime this fall (oh Ryan and Monet, you have so much to learn!) And we might be able to pull off a trip come November or December. But if I’m learning anything as I prepare for the birth of our first daughter, it’s that parenthood is an entirely new adventure and will be far different than even the most diligent parents can plan for.

So as of now, we’ll put Paris aside until we have a few months of newborn care under our belt. Instead, we’ll visit our favorite bakery in Colorado Springs for an almond croissant, and I’ll make a batch of this French Yogurt Cake every few weeks. Most Parisians don’t have an oven in their kitchen (no need with ample bakeries and no space with those tiny studio apartments). But if they do, this french yogurt cake is a recipe every boy and girl, man and woman knows how to pull off.

“Leave the fancy desserts for the professionals, and give us something satisfying and simple to make for an unexpected house guest or a last-minute dinner party.”

This french yogurt cake is most similar to an American pound cake. Thankfully, this recipe is far lighter than it’s American counterpart (surprise, surprise). Instead of four sticks of butter, this calls for whole-fat greek yogurt and vegetable oil. And while must standard pound cake recipes require at least two cups of sugar, this french yogurt cake asks for only one. And finally, ground almonds and almond extract add a lovely layer of texture and flavor. I brought this to my sister on Friday afternoon, and she texted me the next morning: I HAVE GOT TO HAVE THAT RECIPE. YOU COULD MAKE A FORTUNE.

Little did she know this cake is easy enough for a seven-year old to make.

On the baby front: thank you for all your insightful messages and conversations about hospitals versus birth centers versus home births. I learned so much from each of the stories shared. I’ll be writing a longer post about our own thought process on Thursday. So join back then!

French Yogurt Cake with Strawberry Maple Sauce

*Adapted from a recipe from the New York Times

Cake:
1 cup all-purpose flour
1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower

Strawberry Sauce:
1 pound strawberries, hulled and sliced
2 tablespoons maple syrup
1 small lemon

Center a rack in the oven and preheat the oven to 350 degrees Fahrenheit. Generously butter an 8 1/2-x-4 1/2-inch loaf pan or a small bundt pan Set aside. Whisk together the flour, ground almonds, baking powder and salt in a small bowl.

Place the sugar and zest in a medium bowl and, working with your fingers, rub the zest into the sugar untilmoist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously. Still whisking, stir in the dry ingredients, use a large rubber spatula and fold in oil. You’ll have a thick, smooth batter. Scrape the batter into the pan and smooth the top.

Bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.

To Make Strawberry Sauce: In a medium saucepan, bring strawberries and syrup to a simmer over medium high heat. When warm, mash strawberries with a fork or potato masher. Squeeze cut lemon over mixture and heat till warm.

Monet

Anecdotes and Apple Cores

Spicy Pear Cake

We’re 23 weeks now, and I’m happily resting in the middle of my second trimester. As I thought about the past few weeks, I found myself categorizing. Good and bad. Love and hate. Why the mind tends towards binaries, I don’t fully know. But I thought I’d share my list with you.

Loves:

Feeling Lucy move. At about 13 weeks, I felt a few random pops in my lower abdomen. If anyone asked, I would say it felt like popcorn popping. But now that we’re ten weeks further along, I can actually feel AND see the jolts that her growing limbs produce. Her favorite time to move is around nine in the evening (right after I eat my most recent pregnancy craving–a slightly underripe banana) and Ryan rests his hand on my belly so he too can feel our daughter.

Kindness of strangers. I finally look unmistakingly pregnant, which means that strangers are now wishing me good luck and their heartiest of congratulations. I’m sure that the belly touching and due-date asking will grow old, but right now I’m happy to share my good news with anyone who might be interested.

Hynobirthing. Ryan and I started our hynobirthing class in early February, and we’ve already learned so much. We’re hoping for a natural birth, and I’m learning tools to help my body and mind relax during the labor process. Our instructor is interesting, engaging, and knowledgable. If anyone in Colorado Springs is looking for a birthing class or a doula, I’d be happy to pass along her information!

Appetite. I’m hungry. All the time. And I’m finally craving food that I know is good for me and baby. Whole grains, fresh veggies and fruit, lean protein, and cheese (lots and lots of cheese).

Hates (or as my father would admonish me to say instead–Strong Dislikes):

Lack of sleep. I’m already not sleeping well, which I hear only gets worse. I’m able to fall asleep easily, but I wake several times during the night, and I no longer can sleep in past 6:30 am. This is fine, mostly, but Ryan and I are trying to catch up on all the Oscar nominated films for 2013 (which means our bed-time has been pushed back and hour or two later).

Bleeding gums and nose. Progesterone is making the vessels in my nose and mouth more susceptible to bleeding. Couple that hormone with a dry climate, and I have had my fair share of bloody tissues.

Nesting. Normally, nesting would be fun. Not so much when all of your belongings are still in boxes.

Pregnancy brain. I’ve heard that pregnancy brain is a myth, but I think otherwise. I’ve definitely noticed an increase in forgetfulness, which isn’t ideal considering that this is my last semester of graduate school and I have a hefty thesis to defend in a few weeks.

So there’s my list at 23 weeks. What I love and dislike about being pregnant. But at the end of the day, I’m so grateful for this little life inside of me, and I’ve felt a deeper connection to my family, Ryan, and God because of this gift. There is purpose in both our joys and our struggles, and I’m learning to embrace both each day.

Before I leave, I want to share one of my family favorite recipes. Spicy Pear Cake. We make this every fall and winter, and it always receives rave reviews from both veteran eaters (my parents, sisters, Ryan) and those that are trying it for the first time. This bread is chock-full of pears. In fact, pears are the weightiest ingredient in this recipe so each bite is moist and sweet.

Because this cake calls for so many pears, it does have a tendency to be more difficult during pan removal. For that reason, I often recommend first-time bakers to pour this into a loaf pan instead of a bundt pan. My family eats our spicy pear cake without any extra additions, but I recently tried the Pioneer Woman’s maple cream sauce on a straggler slice and found it to be even more decadent and delicious. So if you have a sweet tooth, I’d definitely recommend you give her recipe a try along with this one.

Spicy Pear Cake

1 cup raisins (dark or golden)
2 cups all-purpose flour
3 eggs
1 1/2 cups sugar
1 teaspoon vanilla extract
1 cup vegetable oil
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/2 teaspoon each ground cloves and ground allspice
2 cups peeled pear chunks (from about 2 large pears)

1. Preheat your oven to 350 degrees Fahrenheit. Grease a 10-inch bundt pan OR a standard loaf pan. Dust with flour. Place the raisins in a bowl and toss them with 2 tablespoons of the flour until lightly coated (this will prevent them from sinking in the cake).

2. Beat your eggs and sugar in a mixer until fluffy. While the mixer runs on low, slowly pour in the vanilla and the oil. In a separate bowl, mix together the flour, salt, baking soda, cinnamon, cloves, and allspice. Blend into the egg mixture. Stir in the pears and the raisins by hand, distributing them evenly in the batter.

3. Spoon into prepared pan and bake for around 45 to 60 minutes, until springy and dry in the center. Let cool COMPLETELY in the pan on a wire rack, then turn it out. Freeze until ready to use or just wrap and store for up to 2 days.

Monet

Anecdotes and Apple Cores

Sweet Berry Cupcakes

On days when I need a fresh towel, I open the cabinet beneath my sink and I’m confronted with what I call “the box of disappointment.” There, beside the towels, sits an unopened box of pregnancy tests. For over a year, maybe even two, I took at least one pregnancy test each month. Ryan could always tell I had taken one just by looking at my face.

Not only did month after month go by with no positive pregnancy test, but month after month went by without me even bleeding. My doctors quickly gave me two options: birth control or fertility treatment. According to our specialist, the complex interplay between my brain and my ovaries had malfunctioned. And it could be a permanent problem.

So when I found out I was pregnant with Lucy, I was sitting in a doctor’s office. I didn’t have a positive pregnancy test to wave in front of Ryan’s face. I didn’t have any private moments to digest what had happened inside my body. Instead, Ryan and I both stared at an ultrasound screen (they wanted to measure my uterus before starting any type of fertility treatment) and we both saw, together, the first picture of our baby girl.

And that one moment made all those hard months disappear.

Recently, there have been days where I’ve wanted to take a pregnancy test just so I can finally see the positive symbol in that white window. But then there is another part of me that is happy to leave all of that longing and pain sealed inside a paper box.

Ryan and I are celebrating Valentine’s Day tonight (we tend to do it one day early or one day late). And I’m happy to say that I’ve never felt more love between my husband and me. Many might assume that this little baby has something to do with it. And of course, they’re right. But only in part. Because I think what makes this year truly special is that Ryan and I have walked through some dark valleys, and we’re finally seeing the light, together.

These sweet berry cupcakes are a simple way to show the ones you love a little affection. I whipped these up on Saturday morning for a dear friend’s party…and they couldn’t have been prettier or more delicious.

Sweet Berry Cupcakes

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp coarse salt
2/3 cups fresh or frozen strawberries or raspberries (thawed if frozen)
¼ cup milk
1 tsp almond extract
½ cup butter (room temperature)
1 cup sugar
1 egg
2 egg whites

½ cup butter (room temperature)
2 TBSP honey
1 ½ cups powdered sugar
1-2 drops pink food coloring (optional)
1-2 ripe strawberries (finely diced)

1. Preheat your oven to 350 degrees F. Grease or line a 12-cup muffin tin. Using a fork or a potato masher, puree your strawberries. You should have around 1/3 cup of strawberry puree. Alternatively, you can process your berries in a blender or food processor.

2. In a medium bowl, whisk together your flour, baking powder and salt. Set aside. In a small bowl, combine your strawberry puree, your milk and your almond extract. Stir until combined.

3. In the bowl of your stand mixer, cream your butter on medium speed until light and fluffy. Add sugar and cream until well combined. Add egg whites and egg; stir until just blended.

4. With the mixer on low, add half of your flour mixture and mix until just combined. Then add your milk and strawberry mixture, and mix until blended. Add the remainder of your flour mixture, scraping down the sides if necessary, and stir until combined.

5. Divide your batter equally among prepared muffin tins. Bake in your preheated oven for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in pan for around 5 minutes before removing to a wire rack.

For Frosting:

1. In the bowl of your stand mixer, cream butter and honey until light and fluffy. Add in your chopped strawberries and ¾ cup powdered sugar. Mix until combined. Add in the remaining ¾ cup of powder sugar and cream until light and fluffy.

2. Spread over cooled cupcakes.

Monet

Anecdotes and Apple Cores

Lemon Blueberry Cupcakes

Ryan and I found out on Wednesday afternoon that we’re having a little….

Oh wait! I can’t tell you until tomorrow! Ryan and I are announcing the exciting news to our family tonight, which means my BOY or GIRL post will have to be released tomorrow morning. So check back in for the good news. We couldn’t be more proud or excited.

In the meantime, let me entice you with these lemon blueberry cupcakes. Moist and sweet, they serve well as mid-morning snacks with a cup of coffee or at dessert with a drizzle of white chocolate ganache. Cupcakes have been quite the rage for the past several years, and yet I still can’t get enough of everyone’s favorite treat. If you have a good base recipe, the possibilities for variety are endless! My dad eats blueberries every single day (he’s 72 years old and in amazing health) so his daily ritual inspired me to throw a few of those purple gems into my favorite vanilla batter.

And if you happen to be the sort that watches football, these lemon blueberry muffins can also help you support your favorite team. Whether we have a little girl or a little boy, I know he or she will grow up watching football. Ryan’s family LOVES the Broncos, and although we’re still bitter about our post-season loss, it doesn’t mean we won’t choose a side to cheer for on Sunday.

Ryan and I lived in Baltimore a few years ago, and two of my favorite people, Ryan’s great-aunt Connie and great-uncle Frank, are HUGE Raven fans. So these cupcakes, covered in a black white chocolate ganache are in honor of the Ravens, Baltimore, and two of the coolest old people I know. McCormick generously sent me a package of food dye to help with this football project. They’re based in Baltimore too…so we all know who they will be cheering for on Sunday. Their website has several other fun Super Bowl eats, so be sure to check it out if you’re in need of inspiration.

Lemon Blueberry Cupcakes

1 2/3 cups cake flour (not self-rising)
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
3/4 cup sour cream
6 ounces blueberries (1 1/4 cups)

2 tablespoons lemon juice

12 oz (ounce) white chocolate (good quality)
1.5 cup(s) whipping cream

Several drops of McCormick purple or black food coloring (if you happen to be partial to Baltimore)

1. Make the cupcakes: Preheat oven to 375 degrees farenheit. Line cups of a standard muffin tin with baking cups or grease with melted butter. Sift together flour, baking soda, baking powder, and salt in a small bowl. In a large bowl, beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then add in vanilla, scraping down sides of bowl. Reduce speed to low, and fold in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

2. Divide batter among baking cups. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

1. For ganache. Place the chocolate and cream in the top of a gently simmering double boiler (or just put one saucepan on top of another, this is what I usually do as I don’t own a double boiler). Stir occasionally until the chocolate is melted, about 10 minutes. Remove from heat. Allow to cool for one hour in refrigerator if you’d like to “frost” your cupcakes OR drizzle warm ganache over cooled cupcakes.

Monet

Anecdotes and Apple Cores

Where Have I Been?

Where I have been? Since I started blogging a few years ago, I don’t think I’ve ever gone on such a long blogging hiatus. But rest assured friends, I’ve had good reasons. Some of which I can share with you today….some of which will be announced in a few more weeks! Change abounds in our household, and I’m eager for several new chapters to begin.

But over the past few weeks, I’ve been busy with wedding after wedding. Baking wedding cakes is no small-time affair, and I feel like I’ve had frosting in my hair for months. And I’ve also learned that while some brides are lovely to work with….others have drank one too many glasses of “this is all about me” champagne. I now know why the wedding business is such an expensive business. The customers can be demanding. But thankfully, almost all of my brides have been lovely. There is nothing better than working with a bride who carries herself with grace.

I have one more wedding near the beginning of December, and then I’m “off” for the foreseeable future. Ryan and I have some other exciting plans that will demand my attention. And I miss blogging too much! So you better believe I’ll be back here on a weekly basis. Just in time for the holidays too.

I hope everyone has a good weekend. Thanksgiving is just around the corner, so I’m sure we all have our share of baking to do.