How did this happen??? 27. Twenty-seven. twentyseven. It even looks old.
In order to make my birthday feel more like a celebration, I’ve spent the last couple of days rounding up all the things that really need to be moved along (i.e. all the frozen cake and cookie bits in my freezer) in the name of a baking experiment. Here’s the collection, separated into chocolate-based goods, fruit- and spice-based goods, and frostings.
You might be wondering how I was able to chop all of those amazing goodies and have them sitting out on the table without nibbling on them as I worked. I wasn’t.
For the first project, I very loosely used this recipe for Strawberry Layer Cake from Cooking Light. Obviously, I didn’t quite follow the recipe, especially since I had four cups of the fruity baked goods (mostly blueberry muffins, pumpkin muffins, and lime sugar cookies) to incorporate!
In addition to the extra baked goods, other changes to the cake involved 5 oz. whole wheat pastry flour in place of 10 oz. all-purpose, no sugar (there was plenty in all those cake pieces I was mixing in!) intead of 1.5 cups, 2 tbsp canola oil in place of 1/2 cup butter, 1 cup plain yogurt in place of 1 cup buttermilk, and the addition of the last 2 tbsp of homemade berry jam and 3/4 cup fruit salad. I immersion blended everything together and poured it into two sprayed 8-inch cake pans:
I also baked a mini strawberry cake so I could taste test:
It passed 😀
I almost followed the instructions for the icing. But instead of 1/3 cup cream cheese and 1/3 cup butter, I used 1/2 cup extra-strained homemade Greek yogurt. Instead of 3 cups powdered sugar, I used a red cup of jello that Myrna gave me at work last week. And instead of 2 tbsp Grand Marnier, I used 1 tbsp Amaretto. And for fun, I threw in a bunch of unsweetened shredded coconut, 1/4 block silken tofu, and some cinnamon. Taste test:
For the second project, I (again, very loosely) used this recipe for Glazed Chocolate-Avocado Cupcakes from Vegetarian Times that I found via VeggieGirl. Once again, the recipe required some alterations as I had 3 cups of chocolate-baked goods to use!
Changes involved using 1/2 cup whole wheat pastry flour in place of 1.5 cups all-purpose flour, 1/4 cup unsweetened cocoa powder in place of 3/4 cup, and no maple syrup (once again, the 3 cups of chocolate goodies had enough sugar!). I immersion-blended everything together and spooned the super super fudgy batter into 30 paper-lined mini-cupcake cups:
Obviously, a taste test was in order for these, too.
Successfully chocolatey and fudgy!
I followed the instructions for the glaze, except I used chocolate from various scraps I had around that were most definitely not vegan, including the rest of my Newman’s Own Organics Dark Chocolate Orange bar. Finished:
Frosting these cakes became birthday breakfast #2 (birthday breakfast #1 was pumpkin pie flax-oat bran) after I got back from the gym this morning. You can rest assured that quite a significant portion of the frosting made its way into my mouth! One of the perks of being the birthday girl and the baker on the same day 😀
Thank goodness I have class tonight and can hopefully unload all of this decadence there!
Who is your favorite person to feed?