All posts tagged cake

pumpkin almond cake.

pumpkin almond cake.

Because pumpkin doesn’t have to be exactly the same way each and every year, right? It’s such a versatile ingredient that it would be a mistake to limit it to pie, bread, lattes, and granola. In fact, pumpkin is so essential to our baking lives that Baked devoted an entire chapter to it from their Elements book: a chapter it totally deserved.

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vanilla malt bundt cake.

vanilla malt bundt cake.

My Wee One headed back to school this morning…for her second year of preschool.

She’ll be 4 years old this week.

When I started this space, she was just a baby; as in literally a baby wobbling around on pudgy legs that had just learned how to walk.

*sigh*

If you need me, I’ll just be right over here inside this cake. It’s not a big bundt – only a 6 cup bundt, more of a petite teacake – but I think if I try really hard, I could curl myself up in it and live there for a few days. Perhaps tunnel my way out by snacking. I don’t know. But that’s the plan. Continue reading →

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bake my cake 2014 competition entry: the bread pudding cake.

movita beaucoup's bake my cake 2014: the bread pudding cake.

Well, friends, it’s that time of year again: one of my favorite people/bloggers, Rachael (aka Movita Beaucoup) turns another year older, and we all get to celebrate by making ridiculous cakes in her honor. I’ve done two cakes so far for her: this crazy miniaturized bakeshop thing and this cereal-turned-into-donuts one, both of which were incredibly fun to make, even if they didn’t win. And they didn’t win, people: I manage to lose every. single. time.
This year, the theme is crappy cakes: all we had to do to is enter a crappy cake into the competition. As luck would have it, I’m pretty crappy at making a crappy cake, because my need to do everything correctly? let’s just say it doesn’t translate that well into screwing up a cake purposefully. I’m also prone to intense overthinking, and as the translation of “crappy” could mean myriad things, I struggled to interpret what she meant. Crappy like bad? crappy like gross to eat? Crappy to whom and in what way? On and on it went. Continue reading →

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feast magazine, february 2014 [part one]: black walnuts.

black walnuts.

So: black walnuts, otherwise known as the nut I was tasked with creating recipes around for this month’s Feast magazine: let’s talk about them. When I was asked to do a feature article on black walnuts, I was obviously elated: me? write a feature? Yes, please: I would love that. I am honored. I am utterly geeked out by your request yes I will do it. But then it dawned on me: black walnuts?

I know nothing about black walnuts.

Now, you could argue here that my entire columnist life is centered around ingredients I largely know nothing about until I work with them for the magazine, but that’s 1 recipe: this time, they were asking for a full writeup and 6-7 recipes. Add to that the direction to balance sweet to savory and make it all winter-centric, and you get one nervous writer.

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the [pink] whiteout cake.

the [pink] whiteout cake.

The biggest downside to food blogging? The nagging sense that if you don’t begin your pumpkin pear spiced cinnamon latte baked donut coffee cake posts by mid-August, that you’ve somehow missed the season. Either my planning game is off, or the rest of you are just really, really overachieving this year. I’m quite impressed, but stop it; you make a girl feel ashamed.

So while the rest of you are looking over a new recipe for apple pie butternut squash sage mac n’ cheese DIY turkey brine whilst sitting on your perfect back deck drinking cinnamon mai tai pear martinis? I’ll be over here. With a giant. pink. cake. Besides, I already made a butternut-apple thing – with cinnamon and the word “donut” in it – and I made that back in June because of the way deadlines work.

*stares, arms folded* Continue reading →

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you’re invited: the wee one’s birthday, 2013.

you're invited: wee one's birthday 2013.

Obviously it’s taken way too long for me to get this post out. Seriously, it’s a birthday party. No recipe, no step-by-step instructions, no nothing; just cake and some tissue paper and a few games. I think I’ve been overthinking it because I’ve been looking at it as my first post back from hiatus, as if it needs to be some mega-incredible thing, and it doesn’t.

It’s a birthday. for a now three-year-old. And that’s pretty incredible all by itself, I think. Here’s what we did this year, and maybe this year more than ever, I wish all of you had been there. Why? We had games and a new swing set, and you all would have really enjoyed yourselves. Let’s get on with it, shall we? Continue reading →

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my entry for Bake My Cake 2013: an epic graduation cake.

entry for Movita's Bake My Cake 2013: her graduation cake.

(Setting: early Summer in the American Middle West. Shannon has been up for hours planning the day, doing some grocery shopping, and has just returned from the gym. A thought occurred to her while on the treadmill – a rare happening – and she can’t wait to tell the one person she knows will be excited about it.)

Shannon: (slams outside door and sets her things on the counter) Lottie? Lottie!

(silence)

Shannon: Lottie? Hello?

(more silence)

(A slight fear creeps in to Shannon’s heart as she wonders where her sheep is. She goes quickly to Lottie’s new home and rings the bell.) Continue reading →

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angel cake.

perfect angel cake.

File this under “posts where Shannon makes something you can easily purchase at the store and subsequently gets underwear-bunchy trying to figure out why you would ever want the store-bought version when the scratch version is so much better.” What; you don’t have a folder for that? You should. Let’s talk about angel cake. Why, as a human race, are we so willing to grab store-bought angel cake when the homemade variety is incredibly delicious? I blame our current relationship with egg whites. Continue reading →

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blueberry cheesecake + macadamia nut crust.

blueberry cheesecake + macadamia nut crust.

Shavuot, congratulations: you are the first Jewish holiday I am on time for! I was late for Purim and Passover, but you; you I managed to not be tardy for. I think it’s because you’re about dairy; all sorts of dairy, evidently, so it’s easy to both love you as a holiday and also find you easy to make food for. I can see why people look forward to celebrating you. Continue reading →

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lemon almond cake. (flourless)

lemon almond cake.

Admittedly, this is not my best photo. Simple cakes get a raw deal in that they are so elegant and beautiful in real life, but often difficult (for me) to capture on film. I promise you, it is gorgeous in real life. 

In my quest to learn more about Jewish holidays and the foods associated with them, I committed myself to making something for each (major? I’m a non-Jewish person, so I don’t know how to classify these) holiday. Since I am new to this, all of my offerings have been after the actual holiday has occurred. First, there was the great hamantaschen experiment for Purim; I got so caught up in oil-based versus butter-based hamantaschen and homemade jam fillings that those didn’t show up until the week after Purim. Now, here we are at my contribution for Passover, which has come and gone, and evidently we’re just days away from the holiday which falls 7 weeks after Passover, so it’s safe to say that I’m tardy in posting this one too. Please forgive me: I’ve decided to expand my Jewish food exploration to two years in the hopes that next year I’ll be ahead of schedule. Continue reading →

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