Whole Grain Apple Sage Spice Cake with Salted Caramel Buttercream

Lately, I’ve taken to the road, to long winding roads flanked by fall’s most brilliant palettes. Driving in this golden, seasonal light has offered complete freedom for my mind to wander, the miles multiplying in my headspace, a simple luxury often sacrificed to to-do lists and frenzies. On the road, there is little choice but to sink into my head and lose myself to the landscape. I can sing at the top of my lungs or think about where I am, what I want, and where I’m going. Aside from the occasional minivan sprouting roots in the passing lane, these drives have been peaceful ways to enjoy the season… at least until night falls.

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

When the darkness descends, my mind plays tricks on me. Every sound in my car feels catastrophic as if my trusty Vibe will suddenly spit me onto the side of the road, leaving me vulnerable to the night (my imagination is a wild wild one). The other drivers on the road feel like threats, and I mistrust my own spatial awareness. It can feel impossible to see beyond the bend, to understand the twists and turns of the road (and in Pennsylvania, boy do those roads twist and turn!). The only thing to do is trust in the dashed lines, to focus, one after the other, and to move forward with caution and purpose.

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

This period in history feels a lot like the transition from day driving to night driving. There was a glimmer of hope, of unity, of progress, of a destination many thought they’d never live to see.  Minds ran wild with possibilities (even if many of the original possibilities had been shattered). Then the darkness hit. Fear crept in. The future felt (and feels) utterly uncertain, but we have to remember the white lines- one after the other. There are still beacons to seek. There are still high beams to shine into the darkest of nights.

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

I wish I had felt more passionately about the election, more trusting of a candidate. I felt passionate about a symbol- a female who had brushed off the most insulting, ignorant comments to achieve the ultimate power role. I felt passionate about the possibilities a female could pave, but I wish I had felt like independent thought, versus pep rally excitement, mattered, like America could be represented on a gradient instead of black versus white, us versus them. It’s a flawed system, but those flaws feel all the rawer in the current state of mourning.

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

But there are white lines to guide us through this darkness, and maybe the silver lining is we must ALL participate now. We cannot kick up our heels and rest on her laurels. One of the first white lines I focused on was an email from my Design*Sponge editor, urging us to push for a broader spectrum of stories, to showcase all walks of life, to celebrate those who work hard on our behalf, the activists whose battle cries we all too often ignore until we feel the effects all too deeply. I’m proud to be a part of a group that has begun to seek action, to shine the high beams, and to continue to navigate toward the destination we originally envisioned so clearly, but I’m also turning inward. How will I take a bigger, broader stand?

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

In this grief stage, returning to normal passions is hard to navigate, but now more than ever, there’s a need to stand for our beliefs, our passions, the things we hold true. I believe in protecting this planet, in the seeds that carry hundreds of years of history, of acres of apple trees and fresh-picked herbs. I believe in sharing food, in passing plates, and conversing. I believe in beauty and empathy, but at this point more than ever, I believe we need to push into uncomfortable places, into the seemingly unnavigable.

Whole Grain Apple Sage Cake with Caramel Buttercream // www.WithTheGrains.com

I recently stood in a room full of women, women who had surely rallied and cried, and yet, we didn’t make moves to talk to each other, to fully connect in person. We hid in our phones, in our social media accounts, then looked to other women to tell us how to connect (women who truly did inspire, don’t get me wrong). I’m guilty, but I’m also hungry, hungry for us to share, to converse, to exchange views, and truly try to understand the “other.” We need each other, to help find that next white line that will lead us through the dark twists and turns of the road. In the meantime, here’s a dose of beauty, the inspiration for something to share, and a brief moment of sweetness in spite of all that is bitter.

 

Apple Sage Spice Cake with Salted Caramel Buttercream

About This Recipe: Loaded with spices, apples, and sage, this layer cake is a true celebration of fall, accented with homemade spiked caramel. If the apple garnish is too intimidating, serve cake slices with warm apples on the side. (more…)

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Peach Whiskey Spelt Cake with Smoked Sea Salt Caramel & Caramelized Peaches

Several years ago, I stood in awe, taking in the brand newness of Wigle Whiskey in its infancy. “Try this!” the owner said, as he stood in front of the shimmering new copper still.  I dipped my finger under the slow drip and eagerly plunged my finger into my mouth, expecting that caramel-like, oak-aged flavor.

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

The wrongness of my false assumption hit me immediately. I tried to regain the composure I had surely lost.  Today, that clear liquid has character, a deep amber color and the oak notes that tickle the nose and throat with a little heat. Today it is whiskey, but then, it tasted like I had licked a raw grain like a popsicleWhiskey takes time, so much time and care.

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

I imagine parenting to be something like the smack of wheat that hit me when I was expecting maturity. A man might look at a baby bundle of little girl and expect his daughter to carry his belief systems, not to challenge him on everything, to grow up, choose a career path, follow that path and maybe settle down. But then reality hits like a drip from a still, and it’s dreadlocks, a tattoo, a wandering spirit, what some might call a restlessness and others would call curiosity. She’s opinionated, stubborn, a dreamer and a risk taker. 

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

I imagine parenting to be something like the smack of wheat that hit me when I was expecting amber, oaky flavor. The process requires time, patience and a good deal of faith. I’m eternally grateful my parents put trust in the process, allowing me to carve my own path, supporting me along the way.  

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

My dad is not a whiskey drinker, but I am. It’s just one of our many differences. However, the spirit is symbolic of our relationship. I was the surprise smack of wheat, but he was the one who aged well, who changed the most. He opened up, made himself vulnerable and supported me fully. When people say “you can’t teach an old dog new tricks,” I grab a frisbee because my dad has changed more than anyone I know, and I am immensely proud of him for that.  

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

I’m far away and belated (as always), but this is my Father’s Day dedication to my dad. Here’s to the man who placed me in front of a bull and believed I could herd that bull where I wanted him to go. Here’s to the man who handed me big ol’ truck keys long before the state would allow. Here’s to the man who cheered for me from every sideline and from every awards ceremony and then hauled me to my dream school. 

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

Here’s to the man who reads my articles on glorified tea parties because they are my articles on glorified tea parties. But above all, here’s to the man who has wept with me when I needed him to, who shed stereotypes to be sensitive, who tells me he is proud of me and loves me. He made me tough, but he made me sensitive too.

Spelt Peach Whiskey Cake with Smoked Sea Salt Caramel & Caramelized Peaches // www.WithTheGrains.com

This whiskey cake was for the local dads- the one who raised my Urban Farmer and the one who made that father a grandfather. It’s a cake for the way they melt around the new grand baby, the way they rally to build deck steps, the way they show up and support everything farm related. Here’s a belated ode to my dad, my local dads and to those who act like dads everyday. It’s not an easy role. It’s full of smacks to the face, and not everyone steps up to the plate, but to those who do, I salute you in the only way I know how- through cake! 

Quelcy Signature


Peach Whiskey Spelt Cake

About this Recipe: The cake batter will be very wet, but it yields a moist cake with a rich molasses flavor and a hint of whiskey. While the cakes cool, prepare the caramelized peaches, then the caramel and then the whipped cream. The recipe looks intimidating because of the many steps, but the whole cake comes together rather quickly. The alcohol in the cake bakes out, but the whipped cream will maintain the alcohol content, so this cake is not for younger eaters.

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A Desert-Inspired Lemon Ginger Turmeric Layer Cake

Bake and Bakery.

The words are mere letters apart, but off paper, the words may as well have a Grand-Canyon-sized expanse between them. To own and manage a bakery and bake professionally is more akin to running a manufacturing facility than it is to casually grabbing a mixing bowl and satisfying a craving. There’s an economy to repetition, to consistency and precision. Without judgement for those who pursue the bakery route as a means of sharing their creations with the world (with immense gratitude in fact!), I can say hands down, I do not want my own bakery. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

As a home baker, I can be wildly impractical, intensely specific to my eaters and astronomically over budget (what budget?!?). I can choose my recipients. I can have a furry dog running around the kitchen and assign her the title of “Baking Assistant.” I can bake a recipe and never repeat it. I can serve a cake with a living plant planted within the lemony crumbs. I know my place in the baking world, and I revel in it. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

Since I’m not a bakery, commissions are not part of my baking practice, but every once in a while, the right person comes along, who respects my non-commercial kitchen, adores the four-legged assistant and embraces my need for creative freedom. When that person comes along, I break the rules. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

Heather is one of the people for whom I break the rules. A huge supporter of my work, she ever so sweetly asked me last year if she could commission a birthday cake. When she requested the cake capture the flapper era instead of requesting a flavor, I agreed to bake her birthday cake, and the result was one of my favorites so far! 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

This May, Heather once again asked me if I would be able to bake her a birthday cake. “What’s the theme?” was my reply! She said she was feeling inspired by Native American patterns and artwork, and my brain began storming. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

The most I have experienced Native American culture was when I took a life-changing summer class called “Earth Works & Sacred Sites.” For 2+ very intense weeks, a small group of us road tripped through Arizona, New Mexico, Colorado and Utah. We hiked National and State Parks and explored earth art installations like Spiral Jetty and the Lightning Field. We explored historical Native American remnants like Mesa Verde and stood in awe of sacred structures. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

My personal ties to Native American culture are steeped in the deserts of the American Southwest, where sands change from bright golds to brick reds with the passing of miles, where I napped in a rock carved by a waterfall, where I soaked up the dry heat like a happy lizard. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

The desert was my inspiration for this cake, whose base was cornmeal, a nod to the Native American civilizations that venerated the vegetable/grain (unlike our modern day agricultural system). The internet is full of ideas for fondant succulents, but I’m morally opposed to fondant, as it seems like an “edible” play dough. Instead, I juiced a grapefruit to flavor the frosting, and then saved the grapefruit rind as a planter for a living succulent. In this way, the cake was a gift that kept on giving. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

Even the cake’s serving plate was a planter base, so Heather could find use for it in her plant collection after the last morsel of cake had disappeared. 

Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake with Grapefruit Frosting & A Living Succulent // www.WithTheGrains.com

I’m no bakery. I don’t churn out birthday cakes or daily batches of cookies, but for the right person, I am inclined to take on thematic birthday cake challenges.

Happy Birthday Heather! 

Cheers,

Quelcy Signature


Desert Inspired Lemon, Ginger & Turmeric Cornmeal Layer Cake 
with Grapefruit Frosting & A Succulent Planter

About This Recipe: Forget fondant, and give the gift of a real succulent garnish with this desert inspired cake. By saving a grapefruit half, the succulent can be potted without having dirt contaminate the cake. 

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Whole Grain Blood Orange & Rose Water Layer Cake

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

There is a vulnerability to spring I hadn’t noticed until walking through the spindly branches and brown brush of my neighborhood. Winter had protected those same trees and littered ground like long hair protects an insecure girl, basking the earth in a security blanket of snow and a wash of grays. We do not scrutinize winter. We hide from it.

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

Spring, however, emerges to watchful eyes, like a debut role performed to an audience of critics. People pour into the streets in prematurely short sleeves with exposed legs and toes, demanding warmth, a gentle breeze, greens and blooms.  

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

Meanwhile, seeds and seedlings leave farmers and gardeners guessing- will they or won’t they? Will they spring back from the freak snow? Will they be on schedule for transplanting? Will they emerge at all?  

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

Yet somehow, the early buds prove resilient. The greens and pinks emerge, and if given a little time, they paint the most fabulous landscape. From barren to beautiful, the transition to full-force spring is a process worth observing, worth noting, worth taking to heart.

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

There are plenty of ugly moments and doubts en route to a masterpiece. Once those painterly strokes of genius appear, they are but brief and fleeting, so we better appreciate the messes and spindly branches along the way. 

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

Like the season, I feel myself reemerging. I just wrapped a major project, a labor of love that consumed my early mornings and late nights and nearly every minute in between. I had to remind myself all along to enjoy the process. That process, like the spring blossoms, can pass so quickly leaving me to question whether the tree ever had blooms or if I had dreamt it. 

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

This cake tastes like walking in the newness of spring, when fresh scents hit you, but you can’t quite locate the tiny buds emitting the perfume. The floral notes of the rose feel cleansing and purifying, like splashing your face with water.

Whole Grain Blood Orange Rose Water Cake // www.WIthTheGrains.com

Here’s to the vulnerabilities of spring, to the process of reemerging, and as always, to the sweetness of special desserts worth sharing with special people! This one was for The Urban Farmer’s mama because she is one of the loveliest!

Quelcy Signature

Whole Grain Blood Orange & Rose Water Cake with Rose Water Frosting

About this Recipe: I used a 7-inch and a 6-inch springform pan to create two cake layers, which I then cut in halves to create more layers. Alternately, you could make 3 6×2-inch round cakes. If using fresh flowers as a garnish, be careful to protect the cake from any floral byproduct and caution eaters against eating the flowers (unless they are edible varieties of course). You can wrap the ends of stems in foil or floral tape as a cautionary measure.

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Whole Wheat Carob Apricot Cake with Chocolate Frosting & Chocolate Ganache

“What do you want to do?” they asked, peering at me expectantly across the half-consumed cocktails and artisanal small plates. With only my “fancy” burger and tallow fat fries standing between me and this interrogation, I stared at them rather blankly, wishing for more layers of protection. Oh this question again! I felt young again- in a a bad way- all the anxieties and life questions of my mid-twenties emerging from some hidden recess of my body. I thought I had killed and buried those stressors? Apparently not!

Whole Wheat Carob Apricot Cake with Chocolate Frosting & Chocolate Ganache // www.WithTheGrains.com

What I want to do is “projects.” I want to change courses and follow whims and inspirations, but try explaining that to an esteemed film critic and a dedicated film festival director as they plead with you to devote your life to filmmaking! I was flattered and confused, surprised by how much the question left me stammering and surprised by how much that bothered me. 

Whole Wheat Carob Apricot Cake with Chocolate Frosting & Chocolate Ganache // www.WithTheGrains.com

In high school, our teachers taught us to rack up the extracurriculars, earn perfect grades and contribute to humanity in some generous way. The end goal was college acceptance and eventually, a good job and happiness (probably in the form of a 2-car garage and a family). The end goals didn’t work for me, but throwing myself into various activities did! ‘What I want to do’ may never be a question I can answer succinctly but who I want to be? Maybe that’s a starting point that won’t leave me stammering. 

Whole Wheat Carob Apricot Cake with Chocolate Frosting & Chocolate Ganache // www.WithTheGrains.com

Who I want to be is someone who pays it forward, who fills the world with beauty, who leaves a footprint- not the carbon kind, but the kind people commemorate. I want to be a person who feeds and nourishes people. I want to be a person who brightens days and helps those in need, who leaves a mark on friends, on my city, and hopefully, in a broader context. How do you relay that across an adult table of whiskey and patés?

Whole Wheat Carob Apricot Cake with Chocolate Frosting & Chocolate Ganache // www.WithTheGrains.com

If SEO weren’t a thing, the title of this post would be “The Pay It Forward Cake,” but then those creeping search engines would never bring humans to me. I baked this cake and gave it away. I can’t vouch for the flavor, the richness, the fruity notes of carob or the dark bittersweet bursts of ganache, but what I can vouch for is the way my friends’ eyes lit up when I appeared at their door with a surprise layered treat. I want to be the person who sweetens days and delivers surprises, so that’s what I’m doing for the moment. 

Quelcy Signature

Whole-Wheat Carob Apricot Cake

About this Recipe: For my layers, I used a 6″, 7″ and 9″ springform pans, but you could experiment with uniform layers. I used a soured whole milk for the cake as a way to waste less, but you can substitute regular whole milk or buttermilk. It’s helpful to have a lazy Susan for assembly but not necessary. If you’re newer to cake frosting, here’s a helpful tutorial from Martha Stewart.

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Mini Mint Chocolate Layer Cakes for a Birthday Cake Tradition

Being the imaginative child I was, I appointed myself playwright and director, and each year, my best friend and I put on a Christmas “production” for our families, complete with a snack reception. (Oh the joys of ring bologna and cheese after giving your all on stage!) Though our families may have approached these plays with a little more hesitation (I did, after all, assign many of them roles as well), I thrived off the plays’ place in our holiday schedule. The plays became tradition, and that mattered.

Mini Mint Chocolate Layer Cakes for a Birthday Tradition // www.WithTheGrains.com

The happiness guru Gretchen Rubin emphasizes the need for tradition in her book The Happiness Project. On her blog, she explains, “Studies show that routines, rituals, and traditions are good for people’s physical and mental well-being. They help make life seem predictable, under control, and meaningful, and they provide family cohesiveness and predictability, which people—especially children—crave.”

Mini Mint Chocolate Layer Cakes for a Birthday Tradition // www.WithTheGrains.com

As an adult, long after the plays had faded away, I devised new traditions to give me that predictability and meaning Rubin describes. Starting at age 25, each year I would make one mini, layered birthday cake for each year of life. Why mini? There’s something extra memorable about mini cake details. Why so many? All the better to share! (50 is going to be one hell of a party!)

Mini Mint Chocolate Layer Cakes for a Birthday Tradition // www.WithTheGrains.com

These mini cakes have taken on many flavors and forms. They remind me of where I was, how I spent my birthday, and who helped me to eat all that cake. (They also document my progress as a photographer- eek!) This tradition gives me a plan for my birthday, even when everything else is frenzied, and a January birthday following the holiday haze always seems to be frenzied. However, last year I let stresses and frenzies get the best of me, and there were no mini cakes.

Mini Mint Chocolate Layer Cakes for a Birthday Tradition // www.WithTheGrains.com

Last year I was in the final weeks of a bad business relationship, but I didn’t yet know the end was in sight. I felt weak, voiceless, judged and confused. Wasn’t this what I wanted? I kept asking myself, “is this hard because this work is hard or because it’s not right?”

Mini Mint Chocolate Layer Cakes for a Birthday Tradition // www.WithTheGrains.com

Deep down I knew the answers, knew the discontent was significant, but I wasn’t quite ready to voice those gut feelings. I risked sabotaging my relationship with the Urban Farmer, I risked becoming a true bitch (not even in the unfair sense of a powerful woman either), and I risked spoiling the little joys I had come to cherish. So I quit.

Whole Wheat Mint Chocolate Cake with Dark Chocolate Ganache & Lingonberry Sauce // www.WithTheGrains.com
Once I had all my mini cake layers cut, there was still leftover sheet cake. In the spirit of “and one for good luck,” I used a larger sized biscuit cutter to create this medium-sized “mini” layer cake.

Though the Urban Farmer spoiled me properly last year, the absence of my tradition really weighed on me, as if I had let the painful business relationship take something all too personal from me. I learned a lot from that failed partnership, learned more about myself, learned to trust my instincts more, learned what true friendship looks and acts like. I needed the return of my mini cakes to celebrate how far I had come!

Whole Wheat Mint Chocolate Cake with Dark Chocolate Ganache & Lingonberry Sauce // www.WithTheGrains.com

This year, there were plenty of big projects and nagging items on my to-do list, but I turned a blind eye and turned on the oven. I ignored the snowpocalypse 2.0 weather predictions, and somehow, it all worked out. I filled my table with cakes and our home with friends.

A Winter Birthday Dessert Party // www.WithTheGrains.com
Julep is always in the shadows, in case I need a last-minute taste tester.

A Winter Birthday Dessert Party // www.WithTheGrains.com

Parlor Games // www.WithTheGrains.com

We relished my favorite things- wine, cheese, cake and a good parlor game. Round and round went the hat with scribbled names of obscure pop-culture references, religious figures and actors, and I returned to the living room stage once more.

Parlor Games // www.WithTheGrains.com

Competition and theatrics all in one, “Celebrity” is one of my favorite games and quickly becoming a tradition in the making.

Parlor Games // www.WithTheGrains.com

Parlor Games // www.WithTheGrains.com

These traditions, the intentional time taken away from work and obligations, finding the good eggs and holding them tight, laughing until it hurts- that all matters! And for this baker, mini layer cakes matter too. I’m ever grateful for my return to tradition.

What are your steadfast traditions?

Quelcy Signature

Whole Wheat Mint Chocolate Cake with Dark Chocolate Ganache & Lingonberry Sauce

About This Recipe: No, I do not have 32 mini springform pans. I baked two, thin sheet cakes and used a biscuit cutter to create the mini layers (here’s the behind-the-scenes shot). If you want to follow my mini cake tradition and make A LOT of mini cakes, double the recipe below. If you’re simply fulfilling a whole-grain, mint-chocolate craving, follow the recipe and assembly instructions below for a variation on my Whole Wheat Chocolate Chestnut Layer Cake. Bake the cakes, then while the cakes cool, make the whipped cream. Allow the whipped cream to chill while making the ganache. 

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Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache

While waiting with unreasonable anticipation for Fuller House to hit our streaming channels, the Urban Farmer and I have nestled into Mozart in the Jungle. It’s over-the-top in its portrayal of a free spirit, the “chemistry” feels forced, and if I hear Lola Kirke giggle impishly one more time, I might be forced to call it quits on this binge effort. Yet somehow watching Gael García Bernal with hippy hair is enough to merit the lost winter hours, and critiques aside, the show did leave me with one golden nugget.

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

The prodigy conductor, Rodrigo (Bernal) encourages the symphony director (Bernadette Peters) to sing publicly. After she dismisses her vocal talents as “amateur,” he admonishes, “You say that as if it was a dirty word or something, but ‘amateur’ comes from the Latin word amare, which means love- to do things for the love of it.” In a show about an orchestra, this, my friends, provided the most music to my ears!

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

Most of my early to mid-twenties were filled with a crippling doubt as I tried to pinpoint my passion, my purpose, my place on this massive spinning globe, etc- that typical cocktail of honor roll meets intense university collides with real world. I felt an immense pressure to find and stick to something with the devoutness of a nun. As the rocks gradually diluted that stress cocktail, I began to embrace this fact about myself- I don’t want to be an expert.

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

I don’t want to be an expert. I don’t have one single passion. I do not seek precision. I want to bake, but I don’t want to understand every single chemical reaction and perfect every process. I don’t want to repeat recipes. I want to be a photographer, but I don’t want to invest in lighting and elaborate setups. I want to draw and silkscreen and play with flowers, and restoring the passion within the word “amateur” frees so much pressure from these activities.

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

So be an amateur cook and make horrible mistakes. Buy a camera, take pictures, take ugly pictures and keep taking pictures! Be an amateur baker, and share your layers of cake with those around you. Some of the best recipes come from amateurs- the grandmothers, mothers and dads who vaguely followed instructions, heaped spoonfuls, threw ingredients together and made it work because their hearts were in it.

Whole Wheat Chocolate Layer Cake with Chestnut Cream & Dark Chocolate Ganache // www.WithTheGrains.com

Fittingly, this recipe was adapted from my new favorite read, Sift Magazine, which I can’t stop raving about (no, they are not sponsoring my fanaticism- I wish!). Its beautiful pages are all about celebrating the love of baking, in other words, they celebrate the amateurs!

Quelcy Signature

p.s: If juggling multiple passions and curiosities rings a bell, I recommend this TED Talk for more inspiration- “Why Some of Us Don’t Have One True Calling

Whole Wheat Chocolate Layer Cake with Chestnut Filling & Dark Chocolate Ganache
Recipe adapted from Sift Magazine (Holiday 2015)/King Arthur Flour

About This Recipe: You’ll need a large sheet pan (18”x13”) to bake this spongey, chocolate cake, which is then simply cut into fourths and stacked with layers of delicious chestnut cream as a filler. I found chestnut cream at Whole Foods, as well as my local grocery chain, but if you can’t find it, you can substitute Nutella for the filling. 

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Whole Wheat, Pistachio-Cardamom Cake with Dark Chocolate Ganache

The holidays can mean holding your breath- in anticipation, excitement, and even in stress. In the midst of my holiday baking and cooking, I’ve often found myself holding my breath while focusing all too deeply on achieving a perfect outcome. Fortunately, there were a few serendipitous moments to make me take a deep inhale and exhale, ignore perfectionism and attempt to soak in a moment.

Whole Wheat, Pistachio-Cardamom Cake with Dark Chocolate Ganache // www.WithTheGrains.com

The first came as I left Whole Foods, mentally making sure I had purchased all the ingredients on my list. All of a sudden, the scent of fresh pie FILLED the parking lot like never before. Even walking by bakeries and working in bakeries, I’ve never experienced such an overwhelming pie smell. It was as if a giant were baking an apple and pecan pie hybrid somewhere in the night sky above me. I wanted to leap into the air and inhale as many pie breaths as possible! The second moment came when my neighbor was burning wood in his backyard, pot-bellied stove, and it smelled like smoky cedar. Christmas filled the air!

Whole Wheat, Pistachio-Cardamom Cake with Dark Chocolate Ganache // www.WithTheGrains.com

These overwhelming scents reminded me to inhale, to exhale, not to stress so much, and that perfection is just “fear in really good shoes” as Liz Gilbert says. So on this Christmas day, I wish, for you and for me, magical scents of giants’ warm ovens and all the freshest cedar trees distilled into a Christmas fragrance that follows you through the frenzied aspects of the day. I also wish you intense flavors of chocolate and cardamom and a table full of laughs and love!

Merry Christmas!
(or simply, a really great Friday if you don’t celebrate)

Quelcy Signature

Whole Wheat Pistachio-Cardamom Cake
Recipe adapted from Sift Magazine (King Arthur Flour)
yield: 16 cupcakes or 1 7-inch cake

About This Recipe: I can’t get enough of beautiful Sift Magazine. This is another recipe adapted from its beautiful pages! The original recipe is for cupcakes, so I included options for cupcakes or a layer cake like mine. You’ll need a food processor to grind pistachios into the flour, making a dense, moist, nutty cake to complement the rich, dark chocolate ganache.  

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