When you’re a child, Valentine’s Day is simple. Get a card for everyone in your class and it’s smooth sailing. If you want to up the anti, tape a mini chocolate heart to each Valentine and you’re golden. But somewhere along the way, this non-holiday holiday gets a lot more complicated. Around Jr. High the cinnamon heart eating contests give way to tears, embarrassment, and general bewilderment. But why? How can a violently pink holiday have so much sway over our health and well-being? It’s kind of bullsh*t, right? So, by way of half-hearted protest, the only thing I’m doing this Valentine’s Day is giving you these Victoria Sponge Cupcakes. I made them appropriately cute but that is all. I’m no longer engaging in this farce.
Happy Halloween, guys! I know your social feeds must be flooded with hot dogs carved into fingers and ghoulish dry ice cocktails, but you won’t find any of that here. Here we’re going to keep it classy, decidedly less fun and exceptionally more difficult. Are you sorry you stopped by yet? Well, take heart because these Chocolate Pumpkin Mousse Cakes with Burnt Caramel are definitely worth the effort.
Today’s recipe is a bit of a departure for me because it’s anything but honest. If you’re scratching your head thinking “Wut?”, allow me to explain. There is not one but two vegetables hiding in this cake; a zucchini and THREE avocados. Yes, I know avocado is technically a fruit, but it doesn’t make any of this less shocking. I don’t believe in concealing vegetables in anything. If you’re going to eat a vegetable you should have to look it in the face first. I’m just kidding, veggies don’t have faces. But in all seriousness, I don’t believe in the futile exercise of making vegetables more palatable through deception. So, in some ways, I feel like today’s Zucchini Sheet Cake with Chocolate Avocado Frosting goes against the very ideals I hold dear. On the other hand, the cake’s freaking delicious so I find it hard to care.
I always wanted a summer birthday. My birthday falls less than a week before Christmas and it is forever in conflict with holiday trips, parties, and a few plan-destroying-blizzards. I often receive birthday/Christmas gifts, my birthday meal is always “in the spirit of the season”, and my gifts for the year are clumped inside a single month. I used to envy kids born in June, July, and August. They had outdoor pool parties, BBQs, and picnics. I couldn’t escape poinsettias. But before I devolve into a full-on whine fest (too late?), I feel I should tell you that this story has a happy ending. You see, I finally have my summer birthday! Sure, it’s not quite summer and it’s not quite my birthday, but today is Rhubarb & Cod’s first birthday. So, in true summer fashion, we’re celebrating with a frozen cake, this Sorbet Layer Cake to be precise.