Blackberry Sour Cream Coffee Cake

Blackberry Sour Cream Coffee Cake

Blackberry Sour Cream Coffee Cake

Some days I feel as if I've grown up suddenly, my personality changed and shaped by time and the world around me. It's as if I woke up one morning a different person, but I can't seem to pinpoint what those differences may be. Some days I feel the same as ever, my nature indistinguishable from the eight year old girl who walked to school each day with a heavy backpack on her back. As much as I'd like to believe I've grown into a young woman, it's easy to feel like a child posing as an adult, identifying with the Hollywood films where teenagers wake up to a thirty year old body and realize they can eat as much ice cream as they'd like (or, in my case, cake).

I think the truth lies somewhere in between, a mixture of new characters and old habits evolving over time.

Blackberry Sour Cream Coffee Cake

Some days I do things that embarrass me, mortified by the words that came out of my mouth or an action I took in a moment of uncertainty. In the small moments of personal shame that follow, I vow never to do or say such a thing again. Sometimes I have similar moments with similar circumstances (I am, after all, the same person often making the same mistakes as I strive to change), the desire to grow up and be someone else never more present. Some days I surprise myself, doing something brave or confident and, though it seems out of character for a moment, I wonder if this is what it means to mature and grow a little wiser.

When I go back and watch old family movies, it makes me realize how my true nature really hasn't changed as much as I imagined. As I view the home movies with my family, I'll often comment on what's happening, only to have the much younger version of me make the exact same observation using identical words a moment later. Though I often share a kindred spirit with a younger me, it's eerie to visually see how little I've changed over time, at least in some aspects.

Blackberry Sour Cream Coffee Cake

When I was younger I thought I would be a completely new person as each major stage hit my life. I thought I would feel differently somehow, when I went from elementary school to middle and from middle to high school—older, wiser, less shy, more confident. As each new stage approached, I was left with the realization that I wasn't changed in any significant way than before (except, perhaps, I had grown a little taller).

The changes our natures go through as people, as individuals, as children as much as adults, are so small, so modest, that if you weren't paying attention perhaps you'd never notice the transitions. I catch these minute changes when I no longer shy away from conversations with people I don't know. I uncover them when I do something brave and strong that I would have been intimidated with months or years before. Perhaps I notice them most when meeting with old friends I haven't seen in awhile, realizing how different we've both become.

Today, I may be a completely different person than I was yesterday. I think, however, that it's for the better.

Blackberry Sour Cream Coffee Cake

This Blackberry Sour Cream Coffee Cake is a gift to share with friends and family. The cake is moist and light, with a hint of ginger and an abundance of blackberries. The cake is topped with a crumble topping, which lends a bright, sweet brown sugar flavor to the slightly tart berries. With a dusting of powdered sugar, this cake makes a lovely addition to a summer evening.

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Almond Butter Cupcakes with Mocha Buttercream

Almond Butter Cupcakes with Mocha Buttercream

Almond Butter Cupcakes with Mocha Buttercream

Growing up, I was a picky eater, especially when it came to tree nuts. I avoided them during my childhood and teenage years simply because they looked "gross" to me. Each Christmas, my father would get a jar of mixed nuts wrapped up in a bow. He'd offer them to me to give a try and I'd turn him down. Though nuts were frequently found in the cupboards and in desserts at family get-togethers, I was so frustratingly picky I wouldn't give them a chance.

Not a single one.

Almond Butter Cupcakes with Mocha Buttercream Almond Butter Cupcakes with Mocha Buttercream

I visited an allergist for the first time after my tongue swelled up like a balloon after eating fresh kiwi in a middle school Beginning Foods course. As long as we were there, my mother and I decided to test for a slew of random foods, animals, and plants. Most notable was my allergy for cats (already known) and, surprisingly, tree nuts. In fact, my arm grew so angry red and swollen, the allergist immediately wrote me out a prescription for adrenaline. I was severely allergic to most tree nuts and never knew it.

Since that day, I've landed myself in the emergency room ICU from a single, accidental bite of an "oatmeal raisin" (macadamia nut) cookie. I've developed the early symptoms of an allergic reaction when I'm in a room where other people are eating pecans just from breathing in the microscopic pieces hovering in the air. I've interrogated many bakers and cooks what exactly is in the food they make hoping that, unlike a particular lady and a "chocolate cake" incident (Oh, hazelnuts are a nut? Whoops.), they'll let me know what to avoid.

In a twisted piece of fate, the fact that I was such a frustratingly picky eater growing up may have saved my life.

Almond Butter Cupcakes with Mocha Buttercream

Even so, I've always been inexplicably drawn to almonds. I remember moments of guilty pleasures when I'd sneak a few chocolate covered almonds from the cupboard before my parents came home from work. Though I am supposed to avoid all tree nuts as a precaution towards cross contamination, I am technically (and oddly) not allergic to almonds. If you pay attention to the sheer number of almond recipes on this website, you may think of me as either rebellious or an unnecessary risk taker.

However, if I wasn't a bit of a rebel, these cupcakes wouldn't exist and oh boy am I glad they exist.

Almond Butter Cupcakes with Mocha Buttercream

Almond Butter Cupcakes with Mocha Buttercream are dark, gorgeous, and unexpected. The cupcakes are made with almond butter, which lends a texture to the cupcake that is both light and dense, while just barely sticking to the roof of your mouth. Frosted with a rich mocha buttercream, the flavors compliment one another immensely, making it impossible to eat just one. The almond flavor in these cupcakes is very real (no almond extract involved), which sets them apart from other almond cupcake recipes.

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Chocolate Cherry Cake

Chocolate Cherry Cake

Chocolate Cherry Cake

A month ago, I was unprepared to take on vegan baking. As a traditional baker (and purveyor of butter and cream), it was a sincere challenge for me to alter everything I thought I knew about baking. I complained about it loudly to anyone who would listen, as I scraped attempt after attempt into the trash. It wasn't that I didn't do enough research before creating recipes; I simply didn't have the experience with vegan baking to make the recipes my own.

I was unreasonable and, as a few of you pointed out, unfair to take my frustration with my own inadequacy at vegan baking out on a lifestyle choice. For this, I apologize.

Chocolate Cherry Cake

After two weeks of struggled baking, a switch finally clicked. The cakes and cookies that came out of the oven no longer went into the garbage can, but were proudly shared with family and friends. My goal to create vegan recipes that did not use hard-to-find or unusual ingredients was becoming a reality and I couldn't be happier. The recipes were not only dairy-free and egg-free, but absolutely delicious in their own right. It was an inspiration.

Even though my vegan challenge is over, I confess I haven't gone to the store to buy butter or eggs just yet (gasp!). When I find myself faced with a warm oven, I don't feel like I'm done creating and experimenting with vegan recipes. Over the next couple weeks, you might spot a few more popping up (and I think you'll fall in love with them as much as I did).

Chocolate Cherry Cake

Recently, I had several pounds of cherries resting in the refrigerator. They were an impulse buy at the market when I saw the price tag had considerably dropped. I ate my way through half the sweet fruit before I realized they were going to go bad before the rest would get eaten. One of the downsides to living alone is that when you buy pounds of several varieties of fruit at once, there is no conceivable way you'll be able to eat them all by yourself (note to self: lesson learned). With a chocolate craving in the back of my mind, and a love for cherries and chocolate, a cake seemed to be in order.

I honestly could have eaten half of this cake in a single sitting. It seems only fair to advise you, this cake should come with a warning label.

Chocolate Cherry Cake

This Chocolate Cherry Cake has a rich, chocolate base with sweet, bursting cherries. The cherries are folded into a basic chocolate cake batter before rising delicately in the oven and the final cake is topped with a dark, decadent chocolate glaze. Use high quality chocolate for the best flavor. I love to eat this cake chilled from the refrigerator, but it can be enjoyed warm or at room temperature. This cake is simple to garnish and aims to impress.

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