Posts tagged pink
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake
Mini Rhubarb Crepe Cake

GUYS. I got the craziest email the other day. I had a pretty hectic day and didn't check my personal email until right before heading to bed. As I was scrolling through I saw the subject line: Great American Baking Show. OMG. What?!!!!! I read the email and it was a casting person saying that they found me through Instagram and wanted to speak to me about possibly auditioning for the show. OMGOMGOMGOMG WHAT IS HAPPENING? At first I thought it was fake. Like it has to be fake. But after getting many second opinions I'm convinced that it is legit. I spent the next 30 minutes dancing around my apartment and annoying the crap out of Reuben before bed. I'm easily excitable. I went straight to imagining baking in the tent and Mary Berry telling me that she finds my biscuits delightful! What a dream! 

But then reality set in and I realized that I'm not really a baker. lol. Well I would never claim to be a baker. I love cake. And I love playing with butter and sugar. But technical and precise are not words that describe me. I would feel much more comfortable being on Chopped. I've watched The Great British Bake Off (mainly while at the gym) and those people are so talented! I can't handle it. How do they just know how to do everything??! Is there another side of the show where the contestants practice a single recipe over and over again in between filming? Do they have the recipes printed out somewhere? Or have they memorized everything? These questions give me anxiety. I also realized that I am the least competitive person EVER. I was that kid in dodge ball that tried to get out early so I didn't have to play or god forbid be the last person standing and have to face off against someone like Reuben, who lives for competitive sports. Ugh, that scenario also gives me anxiety. I asked him about this once and he said he wouldn't even think twice about striking me hard with a dodgeball. That's true love, folks. 

I told my Mom about the email and she just laughed for a solid minute. It's really not THAT hilarious mom.... : )

99% of me is telling me that this is a horrible idea. I'm extremely under-qualified. I don't know how to make meraingue, which I feel like is critical. I mean, I haven't even called the woman back. And it's not like they're straight up asking me to compete. And they probably emailed like a million people... did you get this email too?? Despite all of that, one teeny tiny part of me really wants to just commit to getting on this show. Like, maybe I can fake it until I make it? Or something... who knows! I'll keep you update if this progresses any further than this email.

If there was a crepe cake challenge, I feel pretty confident I would at least survive that week! If you're looking to make a 20 layer cake, this is definitely the way to go. Then if you make it a mini cake, it's really not as intimidating. On Sunday afternoon, I put on the "French Bistro" spotify playlist, pretended I was in Ratatouille, and flipped a bunch of mini crepes. Then I layered the crepes with sweet fluffly whipped cream and tangy rhubarb compote. Rhubarb should be allowed to be the leading actor in more recipes. It really doesn't need strawberries to make a dessert sing. The rhubarb compote is also insanely easy to make. I highly recommend that you double the recipe and save some for fancy yogurt bowls or toast! This Mini Rhubarb Crepe Cake is probably the most springy thing I've ever made! It's so cute!

Mini Rhubarb Crepe Cake

makes one 6" crepe cake

2 cups all purpose flour
1/4 cup sugar
1/2 tsp baking powder
pinch of salt
2 eggs
2 cups of milk
2 tbsp oil
1/3 cup water
butter or oil for cooking

rhubarb compote:
1/2 pound of rhubarb (about 5 stalks)
1/2 cup sugar
1 tbsp butter
1 tbsp of orange liqueur (optional)

whipped cream:
1 cup heavy whipping cream
2 tbsp sugar
1 tsp of beet powdered for color (optional)


Prepare your batter first. Combine flour, sugar, baking powder, and salt in a large bowl. Mix together eggs, milk, oil and water in another bowl. Slowly whisk the wet ingredients into the dry ingredients until there are no more lumps. Let the batter rest in the fridge for an hour while you prepare your fillings.

Trim and cut your rhubarb into 1/2" pieces. Toss chopped rhubarb with sugar in a small bowl. Melt butter in a small saucepan over medium heat. Once butter is melted add in chopped rhubarb and sugar. Allow to cook undisturbed for 2 minutes, then give it a stir and cook for another 10 minutes until soft and jammy. Take a potato masher and gently mash the rhubarb compote until semi smooth. Remove from heat and place compote in a heat proof container and allow to full cool.

Pour cream, sugar, and beet powder into a large bowl. Whip with an electric hand mixer until stiff peaks form. Place in the fridge to chill while you prepare your crepes. Beet powder was just for color. If you don't have beet powder, you food coloring or not color at all.

Heat an 6"-8" nonstick frying pan, lightly greased with butter or oil, over medium heat. Pour in a little less than 1/4 cup of batter and swirl to cover the whole pan. Allow to cook for 15-20 seconds, until the edge get slightly brown and crisp. flip and cook for another 15 seconds. Remove from pan and allow to cool on a baking sheet or wire rack. Repeat with remaining batter. You should get around 23-25 crepes. You'll need about 20 layers so there's wiggly room for a few crepe flops or snacks.

Allow all the crepes to completely cool before assembling. Place one crepe on a platter. Layer on 2 tbsp of whipped cream. Place on another crepe and layer on a tablespoon of compote. Repeat crepe layers with alternating fillings of whipped cream and compote. Top the cake with one last layer of whipped cream and some peels of raw rhubarb if you have extra.

Serve and enjoy! I recommend placing the cake in the fridge or the freezer for a few minutes to make it easier to cut!


Valentine's Day Marbled Sugar Cookies

I. AM. SO. FULL. Of love! Just kidding. Sort of. Love ya, Reuben! Seriously, though... I'm so full, I feel like I'm going to pop. It has been a very big weekend of eating for us. What else is new?? We attended our 3rd annual Dim Sum Beer Brunch on Saturday. It's not a fancy beer pairing where each course has a beer perfectly selected to sip on. It is more like a giant feast where dumplings and peking duck is coming out every minute and everyone is crushing beers like they are college freshman. It's a lot of fun. The beer was provided by Fort Point Beer Company and the event was held at Hong Kong Lounge, which made things pretty convenient for us. It was a 10 minute walk from our apartment, so we were able to burn off like 2 dumplings. That's something! I love this event so much. It combines Reuben's love of beer and my love of dim sum. Plus we get to enjoy it with our friends and meet some kind new strangers too! I think bonding over dumplings is the best way to make new friends : )

On Sunday we feasted again. Where are my stretchy pants?? Our friend, Will, generously prepared for us and about a dozen of his other friends an enormous southern feast. I helped out in the kitchen by doing what I do best... frying balls. Balls of boudin, fried and breaded balls of pork sausage and rice. And I tried turducken for the first time! The concept of turducken sort of disgust me. The idea of an animal being stuffed inside of another animal... and then another animal. I but I tried it for the sake of food research! I liked it! It was an interesting medley of flavors and textures. The meal was big, porky, beany, turduckeny, and pudding-y. There was banana pudding and I almost died. I don't think I have told you this before, but I LOVE BANANA PUDDING. I find it so odd that I love it, because I am not a huge fan of soft desserts. I love me some crunch and crispy bits. But banana pudding is where I make an exception. I love the sweet spot where the custard has just softened the vanilla wafers. The best texture! I've never made banana pudding for myself before, due to fear of me sitting alone all night eating the entire thing until I puke. That's a real fear. So I was super excited when Will told me there would be banana pudding. I scooped myself a big glop of pudding, blissfully enjoyed every bite, and then realized that my stomach had reached it's limit. I'll wait another year to more banana pudding. Too dangerous. 

So this next week will be full of vegetables, low on carbs, and maybe some running. I have I told you I started running?? It's sort of awful but I sort of like it. Valentine's day is this Wednesday though, so we will probably have carbs and a few select vegetables that day. Reuben is making pizza! I'm sort of hopping that he makes it heart shaped, but I think that's too cheesy for him. Did you see what I did there??? hehehehe

Valentine's Day is not a huge event for us. Instead of buying each other presents, we normally make something edible for each other. Reuben makes pizza typically. But for our first Valentine's Day he brought me dim sum in bed and I was like "oh, damn. he's the one." In years past, I've made him crappy gluten free bacon scones, mediocre everything bagels, and a delicious lamb dinner. I've getting a little better with my gifts each year obviously. I'm not exactly sure what I'll make this year... but inspiration can strike at any second! Since we feel so stuffed at the moment, I'm sure he'd be happy if I just made him a salad for Valentines Day.

Cookies! These are a V-Day twist on my Marbled Tahini Sugar Cookies! Instead of regular and black tahini, I kept these as plain old sugar cookies with the added pink color from beet powder. Crushed freeze dried strawberries work as well! That's what I was originally going to use, but my strawberries got a little stale and weren't crushing properly. Food coloring is totally acceptable too, if you don't have random pink powders in your pantry. They are classic cookies, not too sweet, slightly buttery, and soft with a subtle crisp edge. The perfect cookie for an easy stress free Valentines Day! Or Galentines!!

Valentine's Day Marbled Sugar Cookies

makes 28 cookies


Whisk together flour, baking powder, and salt in a medium bowl.

In the bowl of your standmixer or with an electric beater, cream together butter and sugar until light and fluffy, about 5 minutes. Add in egg and almond extract until combined.

Slowly add in the flour mixture and beat at low speed until dough is evenly mixed. 

Scoop out half to two thirds of the dough into a bowl, cover with plastic wrap and set in the fridge.

Add in beet powder or pink food coloring into the remaining dough and beat until incorporated. Place in a small bowl and cover with plastic wrap. Place in the fridge to chill for at least one hour. Chilling the dough helps the cookies keep their shape.

Preheat your oven to 350 degrees.

Roll out the dough on a lightly floured surface. Divide both doughs into 3 equal parts. Arrange the dough balls in a 2x3 arrangement, alternating colors. Give it a quick knead to get the marbled affect. Try not to over knead so the color doesn't get too muddy.

Roll out the dough until it is about 1/4" thick. Lightly dust the dough with flour if the dough is sticking. You can divide the dough in half if it is easier for you to work with that way. Lightly flour your cookie cutter and cut out your cookies.

Arrange cookies on parchment lined baking sheets, about 1" apart from each other. Bake for 10 to 12 minutes. Bake for less time if your cookies are smaller.

Allow the cookies to cool on a wire rack and enjoy!


3 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 sticks (16 Tbsp) butter - softened
1 1/2 cup sugar
1 egg
1 tsp almond extract
1 tsp beet powder or crushed freeze dried strawberries
(or pink food coloring works too)