Another week, another dessert night, another lovely post about my precious friends and partner. I just can't get over how much I enjoy doing this every week. Setting aside a couple of hours to indulge ourselves and to laugh with one another has become the best sort of therapy...and we all know I need it! Last night was especially special (I love the combination of those two words, by the way) because my dear friend Moriah joined us. Yes, Moriah, who is visiting home from a two year teaching stint in Japan, set aside precious time to come and eat cake.
How I've missed this girl! She regaled us with stories of translucent fish in balls of rice and images of hundreds of Japanese children wearing face masks to ward off the flu (I guess that shouldn't be funny, but it was, and still is). She shared with us her own moments of growth and change, and I sat there, thinking to myself, "this woman is one of the bravest people I know". Moriah is not afraid to expose herself to different cultures, different ideas, different communities, and she walks with such humbleness and grace, a true beauty inside and out.
Abby brought over a moist and perfectly sweetened strawberry cake. The batter was infused with freshly pureed strawberries and the zest of a lemon. Each bite was like a little bit of strawberry patch heaven. And then Abby made us all very happy and nostalgic by slathering her cake with Rainbow Chip Icing. Yes, you know exactly the type of icing I'm talking about. That smooth vanilla icing with those tiny, unexplainable rainbow color chips that was slathered on cupcakes brought to school for Anna or Tom's birthday. It was beyond heavenly, and Abby and I agreed that we could both eat that icing out of the container.
How I've missed this girl! She regaled us with stories of translucent fish in balls of rice and images of hundreds of Japanese children wearing face masks to ward off the flu (I guess that shouldn't be funny, but it was, and still is). She shared with us her own moments of growth and change, and I sat there, thinking to myself, "this woman is one of the bravest people I know". Moriah is not afraid to expose herself to different cultures, different ideas, different communities, and she walks with such humbleness and grace, a true beauty inside and out.
Abby brought over a moist and perfectly sweetened strawberry cake. The batter was infused with freshly pureed strawberries and the zest of a lemon. Each bite was like a little bit of strawberry patch heaven. And then Abby made us all very happy and nostalgic by slathering her cake with Rainbow Chip Icing. Yes, you know exactly the type of icing I'm talking about. That smooth vanilla icing with those tiny, unexplainable rainbow color chips that was slathered on cupcakes brought to school for Anna or Tom's birthday. It was beyond heavenly, and Abby and I agreed that we could both eat that icing out of the container.
I didn't finish my slice while everyone was over. It was delicious, but my stomach was still full from dinner and I wanted to enjoy every last bite of my cake. After all, with my new found commitment to baking whole, natural foods, I don't often have the opportunity to eat Rainbow Chip icing. Later in the evening, when everyone was home, I sat down to finish off the remainder of my slice, and with each bite I kept saying, "This is beyond good." So thank you, Abby, for bringing out the child in all of us. The recipe for her cake is below, and I would highly suggest you try it.
Ryan and I were both a bit stressed when the night began. We were attempting to install wireless internet access at our house, which was a joy, as you might expect, and I was still bitter about an expensive medical bill I had received the night before. (All I have to say about health care in America...it sucks.) But as the night wore on, and as we shared and laughed and talked about what makes life worth living, we found our stresses melt away. Even though I still have to shell out 600 dollars for a routine test/procedure, I know that what really matters are the people that fill your life with love and laughter. At the end of the day, it is these people that make me feel like a whole and thriving human being. I'm blessed to have so many wonderful individuals, unique and beautiful in their own ways, surrounding my life.
Ryan and I were both a bit stressed when the night began. We were attempting to install wireless internet access at our house, which was a joy, as you might expect, and I was still bitter about an expensive medical bill I had received the night before. (All I have to say about health care in America...it sucks.) But as the night wore on, and as we shared and laughed and talked about what makes life worth living, we found our stresses melt away. Even though I still have to shell out 600 dollars for a routine test/procedure, I know that what really matters are the people that fill your life with love and laughter. At the end of the day, it is these people that make me feel like a whole and thriving human being. I'm blessed to have so many wonderful individuals, unique and beautiful in their own ways, surrounding my life.
Strawberry Cake
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 T lemon zest
4 large eggs, beaten
red food coloring**
Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.
* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds
Adapted from Paula Deen’s Hummingbird Cake
Nonstick vegetable spray
All-purpose flour, for pans
3 cups self-rising flour
2 cups granulated sugar
3/4 cup vegetable oil
1 1/2 cup pureed strawberries, strained*
1 teaspoon pure vanilla extract
1 T lemon zest
4 large eggs, beaten
red food coloring**
Directions:
- Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.
- Prepare the cake batter; in a large bowl, stir to combine self-rising flour, sugar, oil, pureed strawberries, vanilla, lemon zest, and eggs.
- Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.
- Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.
- Prepare the cream cheese frosting (recipe below); frost as desired and refrigerate until ready to serve.
* You can use fresh or frozen strawberries. If you use frozen, let them defrost on a cookie sheet. Then place in a food processor and pulse until pureed. Run through a medium-sized strainer to remove the seeds
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