Last summer I made a wedding cake! Or, to be more precise, I made a bridal cake, a groom’s cake, and several sheet cakes for the absolutely gorgeous wedding of some friends of mine! The bride used to babysit my children, and her mother is one of my dearest friends and mentors.
It was such a labor of love. Delicious, chocolatey labor.
And today I am sharing part two of my series about my wedding baking adventure!
Last time I shared with you the ups and downs of my planning stages, including the timing of making all this happen. Today I want to share with you the recipes for the groom’s cake: a two-tiered vanilla cake with chocolate ganache filling, chocolate mousse frosting, and a shiny chocolate drizzle, topped with a chocolate fish to honor the groom’s favorite pasttime.
Them be fighting words, people. Favorite is a strong statement.
It’s almond butter cups. You know, like peanut butter cups, but with almonds. And, surprise! Oats! And coconut oil! And maple syrup! Instead of a dry, crumbly nut center, these cups have an almost cookie-like base with homemade chocolate on top.
And the kicker is that they are actually good for you, as far as desserts go! You see, they are full of healthy ingredients like raw cacao powder and raw nuts and unsaturated fats.
I swear no one will never eat one of these and think, “This dessert must be healthy.” Every time I set them out for a group of friends, they disappear practically in the blink of an eye. You should make these. You should make them right away!
Yesterday, Jake decided to read all of my cookbooks. He pulled pretty much every single book off the shelf, one at a time, to ooh and aah over the glorious photos and recite every single letter in every single recipe title.
That kid. Adorable.
Somehow in the middle of this, I developed a hankering for peanut butter cookies. I’m pretty sure that was Jake’s goal all along.
These are not your average criss-cross peanut butter cookie, oh no. These are thin, crispy-edged delights with soft, gooey centers. These are milk chocolate chip cookies to the max, plus a hint of snickerdoodle. In short, these peanut butter beauties are all kinds of amazing.
One of the hardest parts of giving up dairy has been figuring out what to eat for breakfast.
There have been a lot of mornings in the last month and a half that found me staring listlessly into the open refrigerator for five minutes, walking away grumpily, going back two times, and then opting to just drink coffee and wait until lunch. (P.S., those days also found me binge eating Triscuits with hummus at 11:20 because I was just too hungry to keep waiting…)
Before you go on suggesting all the things you think I should eat, let me just remind you: no dairy, no meat, no fruit (because yuck.), no refined sugar first thing in the morning. And let me nip it in the bud before you start telling me about all the great fake dairy I can use instead of butter.
Butter. I miss you. Nothing could ever take your place.
(P.P.S., I made a lot of my Christmas cookies with Earth Balance this year, and I would be totally lying if I pretended that my refrigerator standoff hasn’t ended with me hiding in the corner of the kitchen, despairingly eating butterless cookies for breakfast. At least three times. And then suffering the sugar coma consequences.)
Isn’t it amazing that in a world full of buttery, yogurty breakfasts, there are also dishes of baked oatmeal that are vegan and taste just like brownies?
Brownies are the best. I have been known to eat my feelings, and this is just the best possible way to do that! Brownies are indulgent and comforting, and yet we could even call this brownie healthy! There are whole grains, chocolate (we have to take care of our souls, too, people), chia seeds, healthy fats, and no refined sugars!
Day 7: Thankful for new friends and birthday parties. Thankful for family visiting from out of town, for cuddles with Caitlin and s’mores around the fire pit.
Day 8: Thankful that my brother is home from his adventures in Africa!
Day 9: Thankful for the cool weather of Fall and the opportunity to eat fresh food seasonally, a blessing I know not everyone has. Thankful for Fall squashes.
Like the lovely delicata!
This month for the Secret Recipe Club challenge, I had the pleasure to peruse Culinary Adventures with Camilla, written by the fearless leader of the group B exchange. Camilla cooks recipes from all over the world, which I love! But this month I really wanted to focus on Thanksgiving fare, and I couldn’t pass up the opportunity to try delicata squash, which Camilla says she cooks almost weekly when it’s in season.
This recipe combines two of my favorite things: a hint of warm, spicy cardamom, and sweet, starchy Fall squash. The end result is simple and basic, a perfect complement to the rich and saucy dishes that will litter the Thanksgiving table.