Category Archives: Birthdays

Maple Pecan Chocolate Cake for a Birthday BFF

May 2014

“You are the only ab workout I need,” Sandra gasped in a fit of laughter.

The three of us met twelve years ago. TWELVE YEARS AGO! One was a sloppy drinker, another an angsty teen scorned by the lack of beaches, and me, an intense bitch who rarely looked away from her drawing board. First impressions, though somewhat true, faded, and we bonded in a way that flourished all the way that stomach-cramping laughter in a colorful dining room and this cake…

Chocolate Maple Cake

The last of our trio to bid her 20s farewell, we convened to celebrate Nina’s “Dirty Thirty.” We had set out to spend each of our birthdays together despite living in different cities. One Garnets & Ganache dessert social, one Maple Syrup Festival and one Maker Date later, we had achieved sweet success! We laughed, we teared up, and we hugged our way into this third decade. I’m so proud of where we are, where we are going and how close we have become.

Pecan Design

Thirty hasn’t fully sunk in for me yet, but sometimes I step back to appreciate the maturity and clarity we now mix with our old jokes and nostalgia. Our conversations have evolved to include mature topics we never imagined- relationship complexities, babies (holy F$%k!!!), home ownership (I’m only beginning to understand this)- all the twists and turns TWELVE years of trusted friendship brings. We have developed the confidence and closeness to inspire each other and tell each other how proud we are of one another. In short, we have grown together from girls to women.

Slice and Plates

For the girl who gave us the Maple Syrup Festival, for the thirty-year-old who makes 1,000s of positive things happen, I had this Chocolate Maple Pecan cake to give. I knew the birthday lady would give me a hard time if this cake did not include a boozy, whipped topping, so in between two layers of chocolate cake was a layer of a light, chocolate & Snap whipped cream.

Pecan Slice

Whole-Wheat Chocolate Maple Cake with Pecans
Yield: Makes a 2-layer, 9-inch cake

Ingredients

1 1/2 cups whole-wheat pastry flour, plus more for pan
1 cup pure cocoa
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt

1 cup (2 sticks) organic, unsalted butter, room temperature, plus more for pan
3/4 cups pure maple syrup
1/2 cup Turbinado raw sugar

2 large organic eggs

1 teaspoon pure vanilla extract

3/4 cup whole-fat European style yogurt

Pecans for garnish

Directions

Preheat oven to 350 degrees. Butter a 9-inch baking pan; line with parchment, and butter parchment. Dust with flour, tapping out excess.

In a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt.

With an electric mixer on medium speed, beat butter, maple syrup, and granulated sugar until pale and fluffy, 3 to 5 minutes.

Add eggs, one at a time, beating well after each addition; mix in vanilla.

Reduce mixer speed to low. Add flour mixture in 3 batches, alternating with 2 batches of yogurt; beat until just combined.

Transfer batter to prepared pan; smooth top with an offset spatula.

Arrange pecans in circular pattern on the surface.

Bake until a cake tester comes out clean, about 40-50 minutes.

Transfer pan to a wire rack to cool 10 minutes. Turn out cake onto rack to cool completely.

Single-Grain

Maple & Snap Whipped Topping

Ingredients

1 cup organic heavy whipping cream, chilled
1/2 cup pure maple syrup
2 Tablespoons pure cocoa powder
1 teaspoon pure vanilla extract
8 oz light cream cheese
1/8 cup AITA Snap liquor

Directions

Combine all the ingredients in the bowl of a stand mixer. Mix until well combined, light and airy. Keep chilled until ready to use.

Single-Grain

To Assemble

Remove cake from pan and transfer to a plate. Use a long, serrated knife, such as a bread knife, to cut the cake into two layers.

Spoon the whipped topping onto the bottom layer of the cake. Use an offset spatula to smooth over the surface. Add the top layer, and serve!

Single-Grain

Here’s to thirty years on this planet and twelve years together! xoxox
-Quelcy

A Meal for the Birthday Dog (Julep’s First Birthday!)

April 2014

“Buy me a dog, or else!”

My extensive dog book collection and obsessive 101 Dalmatians watching culminated in threatening notes taped to my parents’ bedroom walls. Fortunately, my parents did not have me committed. Unfortunately, I did receive a stern reprimand explaining threats are not the means to achieving a goal. All my dog yearning, as well as any career in negotiation, would have to wait…a long time.

Many years later, I made my most adult and most rewarding decision. I was ready for a dog of my own. After months of failed leads, I was on the verge of embracing anything resembling a dog and sacrificing all the attributes I had prioritized. Then I saw these eyebrows…

puppy-australian-shepherd-mix-for-sale-puppiesforsaleinpatr3152061

…and that was it! Those little eyebrows, the tiny spots, the chubby baby belly… I knew in my core she was my Julep! A week later, I took a drive to a farm where the air was pure, and the people were sweet, and there I found the minty puppy who would fill my life with immeasurable joy! Those little eyebrows had taught me a huge lesson in patience, a lesson in waiting I try to remember in all facets of my life- dating, employment, travel, etc. When you know what you truly want, you might have to endure some waiting along the way.

Introducing-Julep

Finding my perfect puppy emphasized the importance of patience. Waking up at 5am to potty train a tiny bladder reiterated the importance of calm, deep breaths in spite of utter fatigue and playful, juvenile defiance. Walking this joyful creature challenged me to see the good in people. She assumes people are good until they prove otherwise, an approach which usually results in a belly rub.

Waiting Patiently

She brings joy to those she encounters with her sweet demeanor, wags her whole body with excitement, smiles with her whole face, and observes the world with wonder. She’s a cuddling companion and a zen coach in one, long-legged body.

Julep Bday Dinner

The list of lessons grew since her arrival, time flew at full speed, and before I knew it, my little one turned one! I take birthdays pretty seriously, even birthdays of the four-legged sorts, so my growing lass ate a little fancier, and I snuggled her a little more (and maybe looked at that puppy pic 1,000 times more).

Going For It

Note:

Julep’s birthday meal was a crock-pot combination of grass-fed beef, organic barley, local spelt, organic corn, quail and a savory dog treat on top! A dog’s diet can be a loaded debate, but after feeding the birthday girl homemade food, her fur took on a sensational softness, so I’ve been feeding her more and more crock-pot concoctions, usually involving brown rice, a protein and a vegetable like broccoli or peas. If you’re curious about the specifics, ask away!

Though I love my little dog more than words (or a blog post!!) can fully describe, she is a huge responsibility. I was very careful in selecting a combination of breeds (Australian Shepherd & Lab) with which I was familiar. I had a schedule that enabled me to check on her, and I made sure to talk to several dog owners before making the leap myself. If you’re considering a dog, please, please, please make sure you are ready for everything a dog entails!

Single-Grain

Happy Birthday to my Little One!

ps: I am well aware I have made the leap from “I like dogs” to “I am a crazy dog lady,” and I am perfectly content with that transition.

Birthday Pancakes at the Annual Maple Syrup Festival

April 2014

There is a wooded place that brings me great joy.

Wooded Spot

This elation does not stem from communion with nature or the serenity of the woods. No, my joy stems from the activity stirring in this woodland once a year: the Annual Maple Syrup Festival!

Mullet Love

The festival provides yellow school bus transportation from parking to the site. You might find mullet love along the way!

This year marked my 4th time experiencing the wonder of this festival! Why do I mark my calendar months in advance? What makes pancakes and syrup so much more special in a barn, in the woods? Why do I wake up early on a Sunday to beat the lines?

Words may fail to fully convey the answers, but I keep attempting to articulate the merits anyway…

Best Friends Bus Ride

My crew for this year’s festival rivaled my zeal! Sandra (middle) drove all the way from DC to join us, and Nina (right), who attended as a child, was the girl who introduced us to this magic in the first place. Plus we had Erin and Pam along for the ride. They were newbies, and we were about to show them something unforgettable.

Amurica

The flag and the Civil War reenactments should offer a pretty clear frame of reference, but lest you forget, this festival takes place in America!

Is it worth waiting in line for pancakes? Is it worth waiting in line for an hour? If that line is at the Maple Syrup Festival, then yes, indubitably!

Tickets and Souvenirs

Should you want to commemorate the festival, there are plenty of XXL tshirts, as well as maple syrup and locally milled flours available for purchase. I stuck to buckwheat, wheat & cornmeal in lieu of a new shirt-dress.

Beyond maple syrup and pancakes (which are incentives in and of themselves), the festival features a field of vendors and attendees, ie: my people-watching happy place! Here are just a few of the wonders that transpired around the line and made the long wait pass in the blink of an eye…

Families with matching mohawks
Plenty of “real tree” ensembles
A baby goat
“Arts” & “Crafts”
What we called “narrative sweaters” (fleeces featuring wolves, or eagles, etc)
A face tattoo or two
A jean jacket with a wolf patch (You know she didn’t buy it that way!)
Kitsch and lots of it!
What I presumed to be a Shania Twain cover band
Boy scouts looking like German youth (it’s weird. This aspect is never not weird)
A random regal couple- were they wayward Europeans?!? How did they get there?
A ridiculously attractive Civil War soldier (ALL of us agreed, and our tastes are different to say the least)

Maple Syrup Arrival

OJ and Flapjack Flipping

It’s not every day Boy Scouts and troop leaders make breakfast for you!

The $8 fee covers coffee (but don’t bank on a caffeine boost from this watery java), orange juice, three sausage links (additional links are available in $.50 increments- a real bargain!), all-you-can-eat buttermilk and buckwheat pancakes plus pure maple syrup! Whole grain pancakes and real maple syrup are a fast track to my pancake-loving heart.

Birthday Pancakes

The real reason why this Maple Syrup Festival was magical? It’s tradition! My best friends and I first attended in college as some weird thing to do to escape our stresses and celebrate Sandra’s birthday.

The Real Reason

I bet if we had looked a little harder, we could have found the same boy scouts!

YEARS later, we are still close friends! Celebrating Sandra’s birthday with commemorative, syrupy goodness and a people-watching goldmine was the perfect way to usher in the big 3-0.

Maple Syrup Fest Place Setting

Epic Rat Tail

Likely the least attractive pancake pic I have ever posted, and the MOST EPIC rat tail I have ever seen! My face lit up like Christmas morning when I realized this kid was sitting behind me.

The "Sugar Shack" conveys why maple syrup costs so much money by explaining the process from tree to pancake. The aging, handmade graphics are not to be missed!

The “Sugar Shack” conveys why maple syrup costs so much money by explaining the process from tree to pancake. The aging, handmade graphics are not to be missed!

We ate until we were full, and we laughed until we cried. Much like the festival itself, I can’t fully convey what made us laugh, but when I think of the festival and those moments, I feel as happy as a kid on a merry-go-round!

hoorah

Perhaps I’ll see you at the festival next year?

Single-Grain

May Your Syrup Be Pure & Your Traditions Sweet!
-Quelcy

Whole-Wheat, Red Wine Chocolate Cake w/ Honey Whipped Mascarpone

April 2014

You know that voice. Even if it’s via text, you know it.

Like a mother recognizing her baby’s cry, you know your best friend’s tipsy tone. You know it, and you love it because you love her and all the memories that slight slur conjures.

Red Wine Chocolate Cake

In the case of my wine-sipping friend, those memories span to a time when we didn’t even drink, to celebratory glasses on a 21st birthday (while taking in a spectacular view), to too many cachaças poolside in Argentina, to fancy southern sipping while on a Bonnaroo-bound roadtrip, to wedding toasts!

Cherry Topped Chocolate Cake

As my wine-sipping Sandra put it, our best friend trio is “ride-or-die.” One by one, each of us is hitting the big 3-0, and we’re spending each of those birthdays together, with wine in hand. I couldn’t let Sandra’s 30th pass us without a little something rich and fancy [cake, I am talking cake], and I thought, “why not have our wine and eat it too?”  Here’s to the brilliant woman who is always by our side to listen, to laugh and to love!

Blogpost_Red Wine Chocolate Cake
Red Wine Chocolate Cake with Honey Whipped Mascarpone
Yield: two 9-inch cake layers

Ingredients

1 cup (2 sticks) organic butter, softened
1 cup organic light brown sugar, packed
2/3 cup organic evaporated cane sugar

2 large organic eggs
2 teaspoons pure vanilla extract

1 1/2 cups red wine
1/2 cup organic greek yogurt

2 1/2 cups whole-wheat pastry flour
1/4 cup organic cornstarch
1 1/2 cups cocoa powder
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Directions

Preheat oven to 325 degrees F. Grease two 9-inch springform pans (or bake, cool, rinse & repeat if you only have one).

In a large mixing bowl, cream together the butter and sugars.

Add the egg and vanilla extract and beat until smooth.

Beat in the wine and yogurt.

In a separate bowl, whisk together the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt.

Add to wine mixture slowly, mixing until just incorporated.

Pour batter into prepared baking pan(s) and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean and the cake bounces back slightly.

Allow to cool in the pan for 10 minutes, before transferring to a cooling rack to cool completely.

Single-Grain

Honey Whipped Mascarpone

1/2 cup (4 ounces) mascarpone cheese
1/2 cup heavy whipping cream
2 tablespoons honey

Directions

In a medium mixing bowl, whip mascarpone, heavy whipping cream, and honey until soft peaks form. Keep chilled until ready to use.

Single-Grain

Assembly

Place one cake layer on a serving plate. Add a large spoonful of the mascarpone filling to the surface of the cake. Use an offset spatula and a lazy suzan cake stand [ideally] to spread and smooth the topping, adding more as needed. Top with the other cake layer. Add a dollop of mascarpone topping to the surface. Garnish as desired (I used morello cherries).

Single-Grain

May our lives be filled with many more tipsy phone calls, tear-inducing fits of laughter, and CAKE!
-Quelcy

Garnets & Ganache: Chocolate Cake with Chocolate Espresso Ganache

February 2014

Long ago, I made my sister a cheesy, craft-fair style plaque boasting “I’d give up chocolate, but I’m no quitter.”

Quelcy 30th-0005

Photo by Joey Kennedy.

As country craft as that little plaque may have been, truer words about our family were never spoken. Persistance and chocolate were probably secretly woven into our Kogel crest, so my birthday would not have been complete without an element of chocolate, especially when the theme for my 30th was Garnets & Ganache.

Quelcy 30th-0011

Photo by Joey Kennedy.

As part of my birthday cake tradition of making one, miniature, beautiful cake for each year of life, I used a large cupcake pan and inverted the cupcakes to create these decadent cakelettes. Follow suit if you’re feeling fancy, or follow the instructions for a layered 8-inch cake (which is fancy in its own right).

Whole-Wheat Chocolate Cake with Espresso Ganache

Ingredients

Butter, for greasing the pans

1 3/4 cups whole-wheat pastry flour, plus more for pans
2 cups organic evaporated cane sugar
3/4 cups pure cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt

3/4 cup organic greek yogurt
1/4 cup organic milk
1/2 cup olive oil
2 extra-large, organic eggs, at room temperature
1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee or espresso

Directions

Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans or cupcake pans. Line with parchment paper, then butter and flour the pans.

In the bowl of a mixer, whisk together the flour, sugar, cocoa, baking soda, baking powder.

In a separate bowl, combine the yogurt, milk, oil, eggs, and vanilla.

With the mixer on low speed, slowly add the wet ingredients to the dry.

With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.

Pour warm ganache over the cakes and form a layer cake, or spread evenly over the cupcakes.

Single-Grain

Espresso Ganache

8 ounces good semisweet chocolate chips
1 heaping teaspoon instant coffee granules

3/4 cup heavy cream

Directions

Bring the cream and coffee granules to a boil, in a saucepan over medium heat.

Remove from heat and add the chocolate, whisking to combine. Allow to cool slightly before pouring over cake.

Single-Grain

Bon Appétit!
-Quelcy

Garnets & Ganache: Cranberry Almond Cake with White Chocolate Ganache

February 2014

Collaboration is at the heart of so many of my endeavors. Having another brain at work not only keeps me sane, but partnerships have that way of pushing and prodding an idea toward a better solution. When I told my Harvest & Gather partner about my Birthday Cake Tradition, he proved once again how a fresh set of eyes can challenge the norm.

Quelcy 30th-0006

Photo by Joey Kennedy.

Since I was 26 or so, I have been celebrating my birthday with a fancy mini cake for each year of life. This is my tradition and any “rules” involved are of my own making. When I explained this, Thommy very simply asked, “Can the cakes be different varieties?” It was such a simple question, and yet, I had never really though to add variety to my ever growing number of sweets. Sharing, however, was always a must. Thus, I came to add a few more recipes to the collection, and hence the steady flow of garnet reds and ganache on this little corner of the interwebs.

Quelcy 30th-0017

Photo by Joey Kennedy.

Almond Cranberry Cake with White Chocolate Ganache

Note: The recipe calls for a bundt pan. I used a smaller springform pan and cupcake pans for the remaining batter in an effort to have many, smaller cakes. If you also decide to use a different pan, adjust the baking time accordingly.

Ingredients

3 cups whole-wheat pastry flour
1 1/2 cups organic evaporated cane sugar
4 teaspoons baking powder
1/4 teaspoon salt

1 cup organic almond milk
2 organic eggs
1/4 cup olive oil
1 teaspoon pure almond extract
1/2 cup organic greek yogurt

3 cups homemade cranberry sauce

Garnish

White Chocolate Ganache (recipe below)
Slivered almonds
Raspberries

Directions

Pre-heat oven to 350 degrees.

In a large mixing bowl combine flour, sugar, baking powder and salt; sift together.

In a separate bowl combine milk, eggs, oil, almond extract and yogurt; whisk together.

Add liquid mixture to dry ingredients and stir together (this batter will be very thick).

When liquid and dry ingredients are completely incorporated together, stir in cranberry sauce.

Pour cake batter into a well-greased Bundt pan. Bake for 50-60 minutes; until toothpick comes out clean. Allow cake to cool for 10 minutes in Bundt pan, remove cake from pan and place on serving plate.

Allow cake to cool completely on serving plate.

Single-Grain

White Chocolate Ganache

Ingredients

8 ounces good quality white chocolate (such as Callebaut)
3/4 cup organic heavy cream

Directions

Using a sharp, heavy serrated knife or a chocolate chopper, finely chop the chocolate. It’s important to chop it finely so that it melts quickly. Transfer to a medium bowl.

Bring heavy cream just to a boil, and pour over chopped chocolate. Stir until chocolate is melted and smooth.

Stir the mixture vigorously until it reaches the desired thickness or consistency.

*Note: I drizzled the ganache over the cakes when it was still quite warm and liquid, making it more like a glaze. Allowing it to cool more will result in a more solid spread. 

Single-Grain

Bon Appétit!
-Quelcy

Garnets & Ganache: Lemon Ginger Cake w/ Lemon Syrup & Chocolate Ganache

February 2014

On January 21st, I hit the big 3-0, and on February 1st, I shared 30 cakes with friends. This is my tradition- one mini cake for each year of life. I hope to some day make 100 mini cakes and share them with equally crazy, vibrant people as this year, but I am perfectly content to enjoy 30 while it lasts.

Quelcy 30th-0005

Photo by Joey Kennedy.

This year, there were a few varieties counted amongst the total, one of which was a musical lemon-ginger. Since the party theme was Garnets & Ganache, the finishing touch was chocolate ganache of course.

Cakes and Tunes

Photos by Joey Kennedy.

Lemon Ginger Cake with Lemon Syrup & Chocolate Ganache

This recipe calls for a bundt pan. I used a large sheet pan in order to cut mini layers from the whole. If you use a sheet pan, adjust the baking time accordingly. Mine took about 25 minutes.

Ingredients

3 cups whole-wheat pastry flour
1 Tablespoon finely grated lemon zest
1/2 cup minced crystallized ginger
1 teaspoon baking soda
1 teaspoon salt

1 cup (2 sticks) organic unsalted butter, room temperature, plus more for pan
2 1/2 cups turbinado pure cane sugar

6 large organic eggs
1/3 cup fresh lemon juice (from 2 lemons)

1 cup organic Greek yogurt

Lemon syrup (recipe below)
Chocolate Ganache (recipe below)
Powdered Sugar & Candied Ginger for garnish

Directions

Preheat oven to 350 degrees. Butter a standard 12-cup bundt pan.

In a medium bowl, whisk together flour, lemon zest, ginger, baking soda, and salt; set aside.

Using an electric mixer, beat butter and granulated sugar on medium-high until light and fluffy, 4 to 5 minutes.

Add eggs one at a time, beating well after each addition; mix in lemon juice.

With mixer on low, alternately add flour mixture in three parts and Greek yogurt in two, beginning and ending with flour mixture; mix just until incorporated (do not overmix). Spoon batter into prepared pan, and smooth top with a rubber spatula. Firmly tap pan on a work surface to level batter.

Bake until a toothpick inserted in center of cake comes out clean, 55 to 60 minutes (if cake browns too quickly, tent loosely with aluminum foil).

Brush the cake with lemon syrup, to taste.

Let cake cool in pan 30 minutes, then turn out onto a rack to cool completely.

Single-Grain

Candied Lemon Slices & Syrup

*I made candied lemons for a different cake and used the reserve of syrup for this lemon-ginger cake. Since you’ll be starting from scratch, go ahead and add the candied lemons to this cake. I’m sure it will be delicious!

Ingredients

3/4 cups pure cane sugar
1/3 cup water
2 lemons, thinly sliced

Directions

Place the sugar and water in a large saucepan over medium heat and stir to dissolve the sugar.

Add the lemon slices and bring to the boil.

Cook for 12-15 minutes or until the syrup has thickened and lemon slices are translucent.

Pour some of the syrup* over the cake and top with the lemon slices. Allow to cool and serve.

*You can use any leftover syrup as a simple syrup in cocktails or add to homemade whipped cream and then dollop into your morning coffee.

Single-Grain

Dark Chocolate Ganache

Ingredients

8 ounces organic, semisweet chocolate chips
3/4 cup organic heavy cream

Directions

Bring the cream to a boil, in a saucepan over medium heat.

Remove from heat and add the chocolate, whisking to combine.

Allow to cool slightly, and then pour over cake and use an offset spatula to spread evenly.

Single-Grain

Bon Appétit!
-Quelcy