cake

PEANUT BUTTER MOCHI CAKE FROM "A COMMON TABLE" / January 24, 2019 by Lindsey | Dolly and Oatmeal

i’m so excited to share this recipe with you today, it’s delicious and subtle, and the perfect thing to break up frigid winter days. i think i’m preaching to the choir when i say that peanut butter is pretty good at doing that! the first time i was acquainted with mochi was in the form of ice cream at the grocery store when frank and i were dating. frank was a big fan, so that night we went home with a box of bubbies mochi ice cream. the mochi was a smooth dough that enveloped the entire hunk of ice cream, making it the ultimate ice cream sandwich - it was such a treat! from that point on i was hooked, but i had never seen many recipes utilizing mochi until i opened the beautiful pages of cynthia’s book.

again, i’m probably preaching to the choir, when i express to you how undeniably lovely cynthia’s work is. i became a big admirer of her blog, two red bowls, back in the day (circa 2014 maybe?). we were both living not too far from each other in brooklyn, and i remember just diving in to her beautiful world. i still continue to find myself mesmerized by her ability to weave food, photography, culture, and most importantly human connection into everything she does. it’s something so rare to be able to do with such honesty.

cynthia’s book, much like her blog, is beautifully woven with recipes that pull from her chinese heritage as well as her upbringing in the south. you’ll find recipes from all sections of her book that intertwine and honor her culture. most notably (at least to me) her cheddar-scallion biscuits (which i made for thanksgiving and are out of this world delicious), a traditional swirl bread with matcha glaze, mochi pancakes (!!), kimchi quesadillas, shoyu poke, and i’m still troubleshooting a gluten-free version of her black sesame chocolate loaf!

but let’s talk peanut mochi cake because i’ve been wondering why the heck i’ve never baked with sweet rice flour until now. it’s naturally gluten-free and gives you the most springy soft texture - win, win! and this recipe couldn’t be easier to make. while cynthia mentioned a few different fillings, i went with peanut butter. when i was flipping through her book, what drew me in the most to this recipe was the perfect little dollops of peanut butter filling. the peanut butter mixture is dolloped across half the batter, then topped with the remaining batter. so when it’s all said and done, you get delightful mochi squares filled with creamy peanut butter. a dream situation, really. they’re the ideal dessert, that is satisfying, yet doesn’t leave you feeling like you’re on a sugar high. this, like every other recipe i’ve made from cynthia’s book, will leave you feeling just plain happy.

xo, friends!

peanut butter mochi cake | gf (with a dairy-free option*)

from: A Common Table, by: Cynthia Chen McTernan

| makes one 8-inch square cake |

6 tablespoons peanut butter (smooth or crunchy)
2 tablespoons confectioners’ sugar
1 1/2 cups (225 grams) sweet rice flour, like mochiko blue star
1 cup whole milk
1/4 cup sugar
1/2 cup vegetable oil or other neutral oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup roasted peanuts

*dairy-free option:

replace the 1 cup of whole milk with full-fat coconut milk

method

preheat the oven to 350°F and line an 8-inch square baking dish with parchment paper. in a small bowl, whisk together the peanut butter and confectioners’ sugar until smooth. set aside.
in a medium bowl, combine the the sweet rice flour, milk, sugar, oil, eggs, and vanilla, and whisk until smooth. you don’t need to worry about overworking the batter and making the cake dense, because sweet rice flour doesn’t contain gluten - mochi cake is dense to begin with! small lumps will appear in the batter at first, but they will dissipate as you whisk.
pour half the batter into the prepared baking dish. drop small spoonfuls of the peanut butter filling evenly across the batter, then pour the remaining batter over the peanut butter filling. bake, uncovered, for 20 minutes.
while the mochi is baking, place the peanuts in a food processor or blender and pulse until crumbly. remove the mochi from the oven, and sprinkle the crushed peanuts across the top, then return the cake to the oven and bake until the center bounces back when pressed, an additional 15-20 minutes. enjoy warm or at room temperature. the mochi will slice much more cleanly when cooled, but there’s nothing like enjoying a piece warm from the oven.

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Double Chocolate Caramel Cake & 5 Years / July 26, 2018 by Lindsey | Dolly and Oatmeal

Double Chocolate Caramel Cake | Dolly and Oatmeal

frank and i celebrate 5 years of marriage tomorrow. it was one of the best days of my life, a day filled with such an overwhelming amount cheer and enthusiasm from so many people that it's hard to describe with just mere words.

since i was a little girl, i thought i would get married where i summered every year on martha's vineyard. i had the venue picked out and everything! we would get married on the patio of beach plum inn, while overlooking menemsha bight at sunset. there would be twinkling lights, and great food, and dancing, and all around awesome time. clearly little me wasn't thinking about grownup things like cost and logistics. so when frank and i started wedding planning a wedding on martha's vineyard was quickly crossed off. so we switched gears to something a bit more local, and affordable. a quick google search of "farms by the ocean", turned up with some interesting, but very limited options. luckily, we found salt air farm, which by the name alone had me super interested. it happened to be located on long island, where i grew up when i was little, and everything quickly fell into place, and felt so right.

our wedding was very much a family affair, which makes the memory that much sweeter. my mom, a close family friend/planner/caterer, and i planned every last detail. our dj was another long-time friend, as was our amazing photographer. i designed the invitations, seating cards, table numbers, etc.! and salt air farm also happened to be a fruit and flower farm, so all the centerpieces came right from the fields that the entrance of the farm welcomed each guest with. there was so much heart and soul that went into our wedding, but we also never felt more appreciative of the outpouring of love than on that day.

but the best part was marrying frank. never have i known anyone like him. he is simply the sweetest, kindest, most patient man i will ever know. i am forever grateful to whatever cosmic powers that led to us meeting.

ok, let's talk cake before i start crying even more than i already am. our wedding cake was 3-tiers, and aside from being yummy and gluten-and-dairy-free, i didn't really care too much about it. we went to babycakes in nyc, and tasted a few of their flavors, and i'm pretty sure we just settled on a basic chocolate and vanilla duo, with a traditional vanilla frosting. the cake here has two really luscious chocolate-y layers, a chocolate fudge frosting, and it's topped off with an almond butter-based caramel sauce. i decorated it with the same blush-y shade of flowers that was in my wedding bouquet, as well as in the centerpieces on each table - a subtle, little reminder of that day. the recipe comes from one of my favorite cookbooks from this past spring, sweet laurel. the book is full of thoughtful gluten-and-dairy-free recipes. from morning treats, to breads, and nut-based cream cheese; to beautiful cakes, and tips on how to decorate them. it's a lovely book for those who love to bake, or someone who is new to gluten-and-dairy-free baking.

love & cake. xo!

**all non-cake photos by: kisha bari

Double Chocolate Caramel Cake | gf & df

chocolate cake and dark chocolate fudge frosting recipe from Sweet Laurel, by Laurel Gallucci & Claire Thomas

| make a two 6-inch layers |

dark chocolate fudge frosting

4 pounces 100% cacao unsweetened baking chocolate, roughly chopped
1/4 cup coconut oil, solid
1/4 cup maple syrup
1/2 cup almond butter
1/4 cup almond milk or full-fall coconut milk, or as needed

cake

coconut nut oil, for greasing the pans
2 1/2 cups almond flour
1/4 cup 100% unsweetened cacao powder
1 teaspoon baking powder
1/2 teaspoon himalayan pink salt
2 large eggs
3/4 cup maple syrup
1 tablespoon vanilla extract
1 cup dark chocolate fudge frosting (ingredients below)
1 cup caramel sauce (ingredients below)

caramel sauce (recipe from Pinch of Yum)

1/4 cup coconut oil
1/4 cup maple syrup
2 tablespoons almond butter
pinch of sea salt

method

make the frosting. in a small heavy saucepan over medium heat, melt the chocolate and coconut oil, stirring constantly. remove the pan from the heat. slowly add the maple syrup and stir to incorporate. allow to cool completely.
transfer the chocolate mixture to a medium bowl and, using an electric mixer, beat in the almond butter until a thick frosting forms. add the almond milk and stir with a spatula until smooth.
refrigerate for at least 8 hours, then bring to room temperature and beat with an electric mixer until spreadable.
make the cake. preheat oven to 350°F. line two 6-inch cake pans with parchment paper rounds, then grease the sides of the pans with coconut oil.
in a medium bowl, whisk together the flour cacao powder, baking soda, and salt. in a large bowl, whisk the eggs, maple syrup, and vanilla. a little at a time, add the dry ingredients to the wet, stirring until a batter forms.
divide the batter evenly between the prepared pans and bake for about 25 minutes, or until a toothpick inserted into the center comes out clean. invert the cakes onto racks, and allow to cool completely (*my note: i let the cake cool in the pan on a rack, then inverted them onto a rack to then cool completely).
place one layer on a cake plate and top with 1/2 cup of the fudge frosting, smoothing it evenly over the entire surface. drizzle a few tablespoons of the caramel on top. add the second layer and top with the remaining 1/2 cup of frosting, then drizzle more caramel over the cake, letting it drip down the sides.
refrigerate until ready to serve. take out 20-30 minutes prior to serving. decorate with fresh blooms, sprinkles, herbs, herbs flowers, etc.!

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A Dinosaur Cake For Amesy's 1st Birthday! / October 5, 2017 by Lindsey | Dolly and Oatmeal

baby-friendly dinosaur "smash" cake | dolly and oatmeal

we celebrated amesy's 1st with confetti balloons, a little taco and guac spread, our dear family, a couple of birthday portraits, and some dinosaur cake! i had planned his birthday a bit more elaborately in my head months back. but it turns out all he needed was some balloons, tickles and love from his fam, and some smash-friendly cake. i know i mentioned that i was going to try and make his cake in the shape of an actual dinosaur. clearly that didn't happen. because as it turns out, i'm not a magician, nor am i that talented in the cake decorating/intricate icing department. i'm reaaaaally good at complicating situations so i took a step back from the endless cake scenarios playing out in my mind and thought about ames, and what he might like. he's a pretty easy going babe, so a simple, easy-peasy mini cake, some cookie "dirt", and a plastic dinosaur on top was going to be perfect for him. i'm not sure whether he enjoyed the happy birthday song, the smashing part, or the actual eating of the cake more, but he definitely had fun at his little party :)

at one point when frank and i were setting up amesy's party, i was kind of struck with this profound parent-y feeling. i've been at parties, helped set them up, thrown shindigs for friends, etc. but it was different and so, so special making a little party for him that it kind of surprised me a bit by how much it struck me. i didn't think being a mom would change in any way. and to a certain degree i'm exactly who i was, but being a mama to ames is the very best feeling i've ever felt and could ever feel. it's similar to how i would feel every christmas morning when i was a kid, i'm just so excited to spend the day with him and see how he takes in his young world.

anywho, let's talk cake. this baby cake is grain free and a made with almond and cassava flour. it's sweetened with banana puree, some coconut sugar (which is completely refined sugar free), and a few drops of stevia. the frosting/whip is just straight up coconut fat from a can of refrigerated coconut milk with a few drops of stevia (not that i think he would have noticed if it weren't sweetened). i chose the ingredients carefully here because i wanted it to be cakey and enjoyable as a sweet treat for ames, but i also didn't want his blood sugar sky-rocketing out of control. and judging by amesy's reaction, i think i found a really great balance of both with this cake. yay! and it's even good for adults too! my dad and brother ate their fair share ;)

peace & love. xo!

baby-friendly dinosaur "smash" cake | gf/df/grain free/refined sugar free

i know cassava flour is hard to come by in some areas, and quite expensive. while i haven't tried it, arrowroot powder would probably make a great substitute.

| makes one 3-tiered, 3-inch layer cake |

1 1/4 cups almond flour
1/2 cup cassava flour
1/2 cup coconut sugar
1/3 cup cacao powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup banana puree (roughly 2 bananas)
1/2 cup unsweetened almond milk, room temp
1/2 cup liquid coconut oil
2 pasture raised eggs, room temp
4-6 drops liquid stevia
1 cup ground chocolate cookies (i like these or a homemade version), for "dirt"
dinosaur figurines

frosting

1 can full-fat coconut milk, refrigerated for at least 24 hours
4 drops liquid stevia

adult-friendly chocolate dinosaur cake

this recipe, substituting the olive oil for coconut oil

frosting

1 cup non-hydrogenated palm shortening
1 cup powdered coconut sugar (i followed ashlae's recipe here, and used 1 cup coconut sugar, and 2 tablespoons arrowroot powder)
1/4 cup cacao powder
1 teaspoon pure vanilla extract
1 1/2 tablespoons unsweetened almond milk

method

preheat oven to 350°F, and grease and line the bottom of a 9-inch round cake pan with at least 2-inch sides.
in a large bowl, whisk together the almond flour, cassava flour, coconut sugar, cacao, baking powder, baking soda, and salt.
in another large bowl, whisk together the banana puree, milk, oil, eggs, and stevia.
mix the wet ingredients into the dry and stir until combined. pour the batter into the cake pan tilting it to get the batter evenly dispersed. bake in the center of your oven for 30-35 minutes, until a cake tester or toothpick come out clean.
place the cake on a rack to cool. once the cake is completely cool invert it onto a piece of cling wrap. refrigerate the cake for at least 5 hours, or overnight.
use a 3-inch round biscuit cutter to cut three layers out of the cake. (there will be quite a bit of cake remnants. i used small cookie cutters to make bite-size cakes for amesy's cousin and other guests.)
make the coconut whip. turn the coconut milk can upside down and open it from the bottom. pour out the coconut water (you can reserve it for smoothies, etc.) and scoop the coconut fat from the can into a bowl. using an electric mixer on medium speed, mix the whip until it's fluffy. add the stevia and mix again. cover with cling wrap and refrigerate until you're ready to use it.
use an offset spatula to frost the top of one cake layer, add the other top and add the same amount of coconut whip, add the last layer and frost the top and sides with a thin layer of whip. refrigerate for roughly 30 minutes, and then frost with another layer (a second layer isn't totally essential, but because the cake is chocolate, the coconut whip will turn slightly brown with one layer if it's sitting long enough.) add cookie crumbs to the bottom of the cake and little on top. plop a dinosaur on top, and let the smashing begin.
large chocolate dinosaur cake
follow the method here, but instead of using a bundt pan, grease and line two. 6-inch round cake pans, and line the bottoms with parchment paper.
bake the layers until the a cake tester or toothpick comes out clean, about 35-38 minutes. let the layers cool completely. wrap them in plastic wrap and refrigerate for at least 5 hours or overnight.
make the frosting. add the shortening to a large bowl. sift in the powdered coconut sugar and cacao; add the vanilla and milk. mix together using an electric mixer on medium low until the frosting is fluffy and creamy.
frost the top of one layer, then place the other layer on top. frost the tops and sides with a thin layer to coat it. refrigerate for 30 minutes, then frost the top and sides again in a final, thicker layer. add the cookie crumbs to the bottom of the cake, and make little mounds on top of the cake. decorate with dinosaurs, and slice and serve the cake.