Because sometimes you just want the damn recipe.

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Bergamot & Thyme Olive Oil Cake (A Cake for Courage (Thyme) and Success (Bergamot)

Prep:

Preheat oven to 350°
1 T unsalted butter, soft
3 sprigs of fresh thyme, 3” to 4” long

Dry:

1 c (125 g) all-purpose flour
1/2 t baking powder
1/2 t baking soda
1/4 t fine sea salt

Wet:

1/2 c (100 g) sugar
1 large egg
1/2 c (120 g) whole milk yogurt
1/4 c (56 g) olive oil
4 drops of Bergamot Essential Oil (I use Aura Cacia Pure)

1. Liberally butter a 6” round springform pan. Remove the Thyme leaves from their stalks and sprinkle all over the bottom the pan.
2. Whisk together the flour, baking powder, baking soda, and sea salt.
3. In a large bowl, whisk together the sugar, egg, yogurt, olive oil, and essential oil.
4. Whisk the dry ingredients into the wet.
5. Spoon the batter into the prepared pan keeping in mind the leaves. Smooth the top with a small offset spatula or back of a spoon.
6. Bake 18–22 minutes until the top springs back lightly when pressed and the sides pull away from the pan.
7. Let cool in the pan for 10 minutes, then turn out onto a rack to cool, thyme side up.
8. Decorate as you wish. I used tape to cover lengths of the cake and then dusted liberally with confectioners sugar.

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Honey Bombs
Adapted from COPENHAGEN FOOD

Wet:

1/2 cup (150 g) honey
3/4 c (150 g) brown sugar
2/3 c (150 g) unsalted butter

Dry:

2 1/4 c (300 g) all-purpose flour
2 t baking soda
4 t cinnamon
3 t ground cloves

3 large eggs

7 ounces (200 g) mixed peel or dried fruits )optional); such as apricots, cherries, currants; chopped if necessary

1. Line two muffin tins with paper liners—I needed 16—and preheat oven to 350°
2. In a saucepan melt together the honey, brown sugar, and butter. Once all cohesive, pour into a large mixing bowl and set aside to cool to blood warm.
3. Sift together the dry ingredients while the butter mix cools.
4. Once blood warm, whisk in the eggs, one at a time, then whisk in the dry ingredients until thoroughly incorporated. Fold in the mixed fruits.
5. Bake 18-22 minutes until the top springs back when gently pressed.
6. Remove to a rack to let cool for a few minutes.
7. Best served warm and smeared with salty butter.

For extra credit, serve with hot coffee or black tea and cardamon milk (1/2 tsp per cup of milk).


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A Cake for Troubled Times

Dry:

1 1/4 c (156 g) all-purpose flour
3/4 c (64 g) dutch process cocoa power (I used 40 g Valrhona and 24 g black cocoa)
1 t baking powder
1 t baking soda
1/4 t freshly ground black pepper
1/4 t ground cloves
1 t cinnamon

Wet:

3/4 c (150 g) maple sugar
1/4 c (50 g) granulated sugar
2 large eggs
112 g walnut oil
240 g whole milk yogurt
2 t coffee extract

1. Prepare a 9” round cake pan and preheat your oven to 350°
2. In a medium bowl, sift (please do sift) together the dry ingredients.
3. In a large bowl, whisk together the wet ingredients.
4. Whisk the dry ingredients into the wet until thoroughly incorporated.
5. Pour the batter into the prepared pan and bake 28 to 32 minutes until the cake starts to pull away from the sides of the pan, the top springs back lightly when pressed in the middle, and, if you need extra reassurance, a toothpick inserted in the center comes back clean or with just a few crumbs attached.

Let cool in the pan for 10 minutes then remove to a rack to cool completely. Dust with confectioners sugar as desired, stencil or not. I hope your troubled times end soon.

The absolute best lemon dessert ever. EVER.


Pumpkin Spice Cake with Whipped Chocolate Ganache
Prep a 9” round cake pan and pre-heat your oven to 350° 

Ingredients:

Dry
125 g all-purpose flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1/2 t cinnamon
1/4 t each ground nutmeg, cloves, allspice, and ginger

Wet
120 g walnut oil
1 large egg
110 g brown sugar
25 g granulated sugar
1/2 of a 15 oz can of pure pumpkin puree
1 t vanilla extract

Instructions:

In a medium-sized bowl sift together all of the Dry ingredients. In a large bowl, thoroughly whisk together the Wet ingredients. Fold the dry into the wet. Pour into the prepared pan and smooth the top with an offset spatula. Bake 23-25 minutes until the cake starts pulling away from the sides of the pan, the center spring back lightly when pressed, and a toothpick inserted in the center comes back with just a few clinging crumbs.

Let cool in the pan for 10 minutes before removing from the pan to a rack to cool completely. Frost the top liberally with whipped ganache made from your desired chocolate. Top with pumpkin seeds mussed up in olive oil, cinnamon, and sugar and toasted.

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