while i would never go as far as to say that i was gifted as an artist, i have always thought of myself as a creative person. despite my business management major and athletic background, my spare time has always been spent dabbling in the arts. i've taken art classes, tried my hand at dance, spent years on and off working with beaded, wire wrapped and metal casting jewelry. i even went WAY out of my comfort zone once and sang with a friend at an open mike night. 

clearly i was searching for my medium. nothing really stuck or felt right. until food. 

creating flavors and visually appealing food has consumed me since i started cooking in 2010, but it wasn't until i actually left my very business minded, creativity stifling job that the real creativity started to flow. with out all the stress and madness clouding my mind, i seem to have been able to tap into the artistry i always felt was inside. 

and you know what they say. find a job you love and you will never work a day in your life? 

with my little cake business picking up a bit, i finally understand what they are talking about. every commissioned cake is just another opportunity to create something beautiful and tasty for someone special. even the test kitchen cakes end up having personalities of their own.

this cake may look sweet, but it packs a delicious lemon punch and the lavender adds something beautiful and luxurious. 

the recipe i used as a base initially made me nervous as it used techniques i was not familiar with. but don't let that deter you. this cake is moist, light and down right delicious. 

lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice. 

start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds. 

in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.

alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in. 

stir in the almonds and lemon juice. 

pour the batter into baking sheets and bake for 10 minutes. 

allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely. 

xoxo
a

lemon & lavender cake
serves: 10-12
prep time: 20 minutes
bake time: 1 hour 10 minutes
total time: 1 hour 30 minutes
ingredients: 2 tbs lavender blossoms, chopped. 1.25 c sugar. 1 c butter (2 sticks) at room temp. 1 tbs lemon zest. .25 tsp salt. 4 eggs. .5 c sifted all-purpose flour. 1.5 c almond flour or finely ground blanched almonds. 2 tbs lemon juice. 

start by preheating your oven to 350 degrees f. generously butter two 6 inch baking rounds.
in a food processor, combine the sugar, butter, lemon zest and salt. process until the mixture is pale and fluffy. about 3 minutes. transfer the mixture to a large bowl.
alternate stirring in 1 egg and 1/4 of the flour at a time until all the flour and eggs are mixed in.
stir in the almonds and lemon juice.
pour the batter into baking sheets and bake for 10 minutes.
reduce the temperature to 325 degrees f. continue to bake until a toothpick come out of the cake clean. about 50 to 55 minutes.
allow the cakes to cool in the pans for 5 to 10 minutes and then turn them out onto a cooling rack. allow to cool completely before frosting or icing. i lightly frosted my cakes with cream cheese frosting and drizzled with a blueberry icing, but any of your favorite frosting/icing combos would be just lovely. 

the count down is officially on. in nineteen days i will be entering a new decade of my life. 

looking back on the last three decades, i realize i am heading into uncharted territory. when i was young, i always speculated what would happen to me before thirty. i thought i would be married with four kids by thirty. ummmmmmm..... one down, four to go? 

when i discovered cooking i set the lofty goal of a restaurant by thirty. ha. 

but nowhere in my adolescent fantasizing about my future did i ever contemplate what would happen to me after i turned thirty. that was an age beyond what i could comprehend. 

my first thirty years were strongly goal driven and VERY planned. i put a lot of pressure on myself to reach the goals i set out for myself. goals that i had set years prior with out any thought to who i would grow to be or how my interests would change. 

so for the next thirty, i plan to spend my time working at things i love and quickly letting go of those that i don't. 

baking is one of those things that i'm learning to love. when i first started, i found the precision and patience baking requires daunting. however, the hurry up and wait aspect of baking is the perfect method for me as i'm running around the house doing a million different things. all i have to do is set it and forget it until the timer goes off. 

i've been working on a light but moist muffin that i can grab as i'm running out the door and these did not disappoint.

black and blue muffins
serves: 12 muffins
prep time: 10 min
bake time: 20-25 min
total time: 35 min

1.75 cups whole wheat flour. 1 tsp baking powder. .5 tsp fine salt. .25 tsp baking soda. .5 c packed brown sugar. .5 c butter. 2 eggs. .25 c olive oil. .5 c cottage cheese. 1 tsp orange zest. 1 tsp vanilla extract. .5 c halved blackberries. .5 c blueberries. oats and extra brown sugar optional. 

preheat your oven to 350 f. 

whisk together the flour, salt, baking soda and baking powder and set aside. 

in the bowl of a stand mixer with a whisk attachment or with a hand blender, cream together the butter and brown sugar. 

with the mixer on slow, crack in the eggs one at a time. 

in succession, add in the oil, cottage cheese, extract and zest. 

when the wet ingredients are combined, slowly add in the dry ingredients just until everything is combined.

turn off the mixer and fold in the berries. 

pour the batter into a prepared muffin tin. sprinkle the tops with a little brown sugar and some oats. 

bake for 20-24 minutes. until a toothpick comes out clean and the top is a light golden brown. 

xoxo
a

black and blue muffins
serves: 12 muffins
prep time: 10 min
bake time: 20-25 min
total time: 35 min

1.75 cups whole wheat flour. 1 tsp baking powder. .5 tsp fine salt. .25 tsp baking soda. .5 c packed brown sugar. .5 c butter. .25 c olive oil. .5 c cottage cheese. 1 tsp orange zest. 1 tsp vanilla extract. .5 c halved blackberries. .5 c blueberries. oats and extra brown sugar optional. 

preheat your oven to 350 f. 

whisk together the flour, salt, baking soda and baking powder and set aside.
in the bowl of a stand mixer with a whisk attachment or with a hand blender, cream together the butter and brown sugar.
with the mixer on slow, crack in the eggs one at a time.
in succession, add in the oil, cottage cheese, extract and zest.
when the wet ingredients are combined, slowly add in the dry ingredients just until everything is combined.
turn off the mixer and fold in the berries.
pour the batter into a prepared muffin tin. sprinkle the tops with a little brown sugar and some oats.
bake for 20-24 minutes. until a toothpick comes out clean and the top is a light golden brown.