We recently celebrated our 17th wedding anniversary; I am endlessly thankful for my marriage and the partner I have in Ryan! We enjoyed some delicious dining out last weekend (Bigalora for brunch, Cafe Zola for dinner, and the Allen Rumsey Supper Club for drinks) and treated ourselves to a yummy recreation of our wedding cake for dessert (Cakes by Rubina).
Tomorrow is Ryan’s birthday and we had a pre-celebration with a cheeseburger cake last night. When we saw this in the dessert case at Whole Foods, we couldn’t pass it up – it’s a cake…that looks like a cheeseburger! And we just so happened to be grilling hot dogs & bratwurst for dinner, so it had to go home with us. Wimpy would have been proud; Wimpy loves his hamburgers. Mmmmm, delicious cheeseburger cake…
Months ago, our friend Michael shared a dream with us…to make & eat a dessert version of a Turducken which he named a Coopieke. A Coopieke is a cookie inside of a pie inside of a cake. Michael celebrated his birthday with us last weekend and thus the dream was realized – we made him a Coopieke & it really was delicious!
We started with a large chocolate chip cookie, then we baked the pie crust separately and put together a no-bake chocolate pie which we layered the cookie inside of, then we baked a chocolate cake, cut the cake into layers, topped each layer with chocolate frosting, cut out the center to place the pie (or coo-pie, I guess I should say) inside, inserted the pie into the cake, & then frosted the whole thing with vanilla frosting. If you can’t decide if you’d rather have a cookie, pie, or cake, then just have all three!
My beautiful friend Jennifer was kind enough to bring me a very special treat from the Wednesday Ann Arbor Farmers Market earlier this week – a delicious (yes, it really did taste as good as it looked) chocolate mint baby bundt cake. The cake was topped with fresh blackberries & a chocolate covered mint leaf & the whole thing was divine! She said her friend at Flour Lab made it. I checked out their website & everything from the website, to the packaging, to the baked goods themselves is beautiful – a treat to not only my taste buds but to my eyes as well!
Oh yes, & I have to mention the fact that our dog, Melody, is over the moon for Jennifer. I’m pretty sure she gets more excited to see Jennifer than she does to see Ryan & I!
cake & crepes:
Last weekend, we made this fluffy vanilla cake with classic vanilla buttercream frosting & Ryan took his first crack at making crepes (which turned out to be much easier to make that he thought, much to my delight). I had my crepes with almond butter, powdered sugar, & a squeeze of fresh lemon on top & Ryan had his with peanut butter filling & chocolate sauce on top.
While the crepes turned out well last week, I thought they tasted a bit too eggy or maybe just not quite sweet enough for my sweet crepes. So we tried out a different recipe today from Mark Bittman’s How to Cook Everything Vegetarian cookbook & they were delicious! Chocolate crepes with fresh strawberry filling (strawberries cooked in brown sugar & butter & fresh strawberries on top) for me & chocolate crepes with peanut butter & banana for Ryan. And, because I love potatoes so much, Ryan added a side of his yummy breakfast potatoes to my plate as well. As Julia Child would say, “Bon Appétit!”
What do you do when you have a full carton of Earth Balance Organic Soy Nog leftover from Christmas? You make Heavenly Eggnog Cake with Eggnog Buttercream of course – it’s delicious! We modified this recipe by swapping the milk for soy nog & adding in cinnamon, clove, nutmeg, & rum extract. And we used this recipe as a guide to make the Eggnog Buttercream.
We had a rousing conversation about fruit & what our favorite fruits were with friends over dinner last night; there was a much heated debate over whether strawberry or raspberry jam was the best too.
My favorite fruit is most definitely the strawberry! Although I love most any fruit, strawberries take the cake in my book. And, speaking of cake, we assembled these lovely little double stacked strawberry shortcakes earlier this week. There’s something so wonderful to me about a strawberry shortcake – the combination of cake, whip cream (I use soy whip cream), & tart, sweet strawberries is perfection!