so. i have been pretty mia when it comes to writing. that doesn't mean i haven't been cooking up a storm, it just means i don't have a free freaking second to even THINK about taking photos of food. now, the cooking constantly part feels great! it's literally my dreams come true. 

but. come on, you knew there was a but. 

but. i am craving those freer days when i could spend an hour playing with where on my butcher block the butter would go. what i wouldn't give to have a day to spend using up hours of morning light to style the perfect food shot. 

today, i carved out an hour and a half in my schedule to a little food play. thursday, we are beginning production on the twenty-nineteen cake calendar and i need to get back in the groove. for seasonal purposes, we are shooting may and june this week while i still have a the last of the seasons rhubarb to work with. 

for two years i have been trying to get some time to play with rhubarb. of course, the second they start to hit the shelves, i become swamped with work. but not today folks, not today. i got lucky with some beautiful late season beautifies and some very delicious strawberries and it was completely worth the wait. 

strawberry rhubarb cake

serves: 9 inch cake

prep time: 15 minutes

bake time: 45 minutes

total time: 1 hour

ingredients: 1.5 cup chopped rhubarb. .5 cup chopped strawberries. 1.5 cup demerara sugar, divided (you can sub granulated sugar if you can't get your hands on demerara). .5  cup butter + 1 tbs. 2 cups all purpose flour. 4 tsp baking powder. .5 tsp kosher salt. 2 eggs. 1 tsp vanilla extract. .75 greek yogurt. .25 cup whole milk. parchment paper. 9 inch cake pan. 

start by preheating the oven to 350 degrees f. in a bowl, combine the flour, baking powder and salt and set it aside. in a second bowl, combine the rhubarb, strawberries and .5 cup of the sugar and set it aside.

in a third bowl, combine the milk and greek yogurt and set it aside. in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and remaining sugar and mix on medium high speed until fluffy.

add in the eggs one at a time, scraping down the side of the bowl in between. pour in the vanilla extract.

start to add your wet and dry ingredients alternating, starting and ending with the dry ingredients.

when your batter is just combined, add in the rhubarb and strawberries and mix until just combined. lightly butter the sides of the your cake pan and line the bottom with parchment paper.

pour in the batter and bake your cake for 40-45 minutes. just until a toothpick comes out of the center of the cake clean.

cool till you can handle and serve slightly warm or at room temperature. 

xo, a

strawberry rhubarb cake

serves: 9 inch cake

prep time: 15 minutes

bake time: 45 minutes

total time: 1 hour

ingredients: 1.5 cup chopped rhubarb. .5 cup chopped strawberries. 1.5 cup demerara sugar, divided (you can sub granulated sugar if you can't get your hands on demerara). .5  cup butter + 1 tbs. 2 cups all purpose flour. 4 tsp baking powder. .5 tsp kosher salt. 2 eggs. 1 tsp vanilla extract. .75 greek yogurt. .25 cup whole milk. parchment paper. 9 inch cake pan. 

start by preheating the oven to 350 degrees f. in a bowl, combine the flour, baking powder and salt and set it aside. in a second bowl, combine the rhubarb, strawberries and .5 cup of the sugar and set it aside. in a third bowl, combine the milk and greek yogurt and set it aside. in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and remaining sugar and mix on medium high speed until fluffy. add in the eggs one at a time, scraping down the side of the bowl in between. pour in the vanilla extract. start to add your wet and dry ingredients alternating, starting and ending with the dry ingredients. when your batter is just combined, add in the rhubarb and strawberries and mix until just combined. lightly butter the sides of the your cake pan and line the bottom with parchment paper. pour in the batter and bake your cake for 40-45 minutes. just until a toothpick comes out of the center of the cake clean. cool till you can handle and serve slightly warm or at room temperature. 

while i like to think of myself as cautiously optimistic, i most definitely have a sunny disposition when it comes to life. so i'm sure it won't come to a shock to you that i LOVE valentine's day.

yeah yeah, it's hallmark manufactured holiday designed to sell candy and flowers, blah blah. you could look at it that way. or, you could look at it as a special day to be a little extra grateful for the love in your life. your parents, your kids, your besties, your pets. they all love you. celebrate it!

this morning i celebrated with my sixteen students, zee, the front desk girl who works with me in the mornings on tuesdays and thursdays, and this amazing sponge cake. 

vanilla + citrus sponge cake
serves: 8
prep time: 25 minutes
bake time: 40 minutes
cool time: 10 minutes
total time: 1 hour 15 minutes.
ingredients: 2 tablespoons unsalted butter, melted. .5 cup all purpose flour. .25 cup cake flour. .75 tsp baking powder. .5 tsp fine salt. 1 tbs honey. 1 vanilla bean, split and seeds scraped (or you can sub .5 tsp vanilla extract). 3 large egg yolks. 7 egg whites. 1 cup granulated sugar. 1 blood orange zested and sliced thin. 1 small grapefruit zested and sliced thin. 1 9x4 loaf pan. rubber spatula. mixer or hand blender. bakings pray. 

start by preheating your oven to 375 degrees f. sift together the flours, baking powder and salt and set it aside. if you like, you can take the extra time to cut hearts or other fun shapes with your grapefruit and blood orange slices. it's your loaf. go wild. 

in the bowl of a stand mixer with the whisk attachment or with a hand blender, combine the egg yolks and half the sugar. 

blend on high until pale yellow and thick. about 5 minutes.

pour the egg and sugar mixture into medium bowl land set it aside. clean the bowl and whisk. 

add in the egg whites and whip on high until soft peaks form. about 2-4 minutes.

with the mixer on high, pour in the remaining sugar and continue whipping until stiff peaks form. about 3-5 minutes more. you will know they are ready when you can flip your bowl upside down and nothing moves. 

while your eggs are whipping, combine your butter, honey, zest and vanilla beans in a small bowl. mix well. 

then, using your rubber spatula, fold a large scoop of the egg whites into the egg yolk mixture so it becomes light. 

then add the egg yolk mixture into the egg whites and fold it all together. just till it is no longer streaky.

fold in your flour mixture. 

fold in your butter, honey mixture. spray your loaf pan with baking spray.

pour your batter into the loaf pan and bake for 15 minutes, until the to begins to set. 

pull the loaf out, place your grapefruit and blood oranges slices as you like and pop it back in the oven for 20-30 minutes until a toothpick comes out clean.

the top should be golden brown. 

remove the loaf pan onto a raised cooling rack (you don't want the bottom to steam) and allow it to cool for 10 minutes. remove the sponge from the pan, slice and serve. you can store it in an airtight container for a few days. 

xo, a

vanilla + citrus sponge cake serves: 8 prep time: 25 minutes bake time: 40 minutes
cool time: 10 minutes
total time: 1 hour 15 minutes.
ingredients: 2 tablespoons unsalted butter, melted. .5 cup all purpose flour. .25 cup cake flour. .75 tsp baking powder. .5 tsp fine salt. 1 tbs honey. 1 vanilla bean, split and seeds scraped (or you can sub .5 tsp vanilla extract). 3 large egg yolks. 7 egg whites. 1 cup granulated sugar. 1 blood orange zested and sliced thin. 1 small grapefruit zested and sliced thin. 1 9x4 loaf pan. rubber spatula. mixer or hand blender. baking spray.
start by preheating your oven to 375 degrees f. sift together the flours, baking powder and salt and set it aside. if you like, you can take the extra time to cut hearts or other fun shapes with your grapefruit and blood orange slices. it's your loaf. go wild.
in the bowl of a stand mixer with the whisk attachment or with a hand blender, combine the egg yolks and half the sugar.
blend on high until pale yellow and thick. about 5 minutes. pour the egg and sugar mixture into medium bowl land set it aside.
clean the bowl and whisk.
add in the egg whites and whip on high until soft peaks form. about 2-4 minutes.
with the mixer on high, pour in the remaining sugar and continue whipping until stiff peaks form. about 3-5 minutes more. you will know they are ready when you can flip your bowl upside down and nothing moves.
while your eggs are whipping, combine your butter, honey, zest and vanilla beans in a small bowl. mix well.
then, using your rubber spatula, fold a large scoop of the egg whites into the egg yolk mixture so it becomes light.
then add the egg yolk mixture into the egg whites and fold it all together. just till it is no longer streaky. fold in your flour mixture. fold in your butter, honey mixture. spray your loaf pan with baking spray.
pour your batter into the loaf pan and bake for 15 minutes, until the to begins to set. pull the loaf out, place your grapefruit and blood oranges slices as you like and pop it back in the oven for 20-30 minutes until a toothpick comes out clean. the top should be golden brown.
remove the loaf pan onto a raised cooling rack (you don't want the bottom to steam) and allow it to cool for 10 minutes. remove the sponge from the pan, slice and serve. you can store it in an airtight container for a few days.