2017 was full of exciting changes, and 2018 promises to have plenty more thrills as well. But this year I'm taking the time to celebrate each exciting moments before rushing on to the next task. So before I hurry into any new projects, here's a champagne cake to toast how far this blog has come.
I took a break from my blog during Eastertide (and a little time more) both for the sake of Sabbath rest, but also to celebrate a whole bunch of weddings. I'm finally back and so eager to share the recipe that has grounded me from Easter up until now. I made this olive oil sourdough on Good Friday, Easter Sunday, and as the communion loaf for a wedding last week. It is sweet, rich, and a tender reminder of the dearness of a community that holds you near.
For the past twenty or so years, come Christmas-time my family has pulled out the same sugar cookie recipe: written on the back of a friend’s Christmas letter in purple crayon. This year I decided to mix things up. These cardamom sugar cookies pack a punch with their birch and bourbon glaze. Form into a log for a slice-and-bake version or roll out and punch with cookie cutters. There's plenty of room for creativity with these tasty treats.
The rhythmic motions of making bread-the necessity of feeling and smelling the dough's needs-make it a valuable form of meditation or prayer. This recipe for pumpkin sourdough developed through my own use of bread making as a spiritual discipline. A tender blend of warm spices and tangy levain, this loaf is perfect for sweet or savory applications.
I travelled halfway across the country with a wedding cake for a dear old friend. If you've ever found yourself questioning whether or not you could fly with a cake, I'm here to tell you that you totally can! But this zucchini olive oil cake with olive oil lemon curd need not be limited to special occasions. You can make it for yourself on any sort of day.