The Newbie Cook
- 18,637 forkfuls since 16.Oct.10
Making everything for the first time
I was craving for French toast for days. And I had to do something with the two packs of fresh strawberries C and I bought a few days ago. And I figured he could use a little cheering up.
I made the honey-wheat bread myself using Danielle’s recipe. I haven’t perfected it yet so that will be a whole post of its own sometime in the near future when I feel more confident and have photographic evidence. 😛 I’m sure most of us already have our own recipes for French toast but I added mine here for those who do not.
This is quite heavy so we had this for brunch and skipped lunch altogether. Have fun with your own stay-at-home date!
Here’s my husband’s deconstructed toast:
I had two tubs of strawberry yogurt that would go bad if I don’t eat it soon. Unfortunately, I left my bag of all-purpose flour in the other apartment and the only thing left is whole wheat flour, which isn’t nutritionally bad but whole wheat is not exactly known for its smooth, moist properties in cakes.
So I tried to look for a whole wheat yogurt cake recipe that I could work with. Luckily, there’s always Food.com. I changed a few things since I wanted to make it healthier and avoid butter altogether.
I’m a little scared of bundt pans. There’s always a possibility that, no matter how much you grease the insides, the pan would traitorously eat the top parts of the cake, leaving a hot mess on your plate that even powdered sugar could not hide. However, one of the reviews mentioned that the center of the cake tended to be a little wet so I was determined to use a bundt pan to avoid smooshy centers.
Thankfully, my bundt pan behaved. This is the third time I’ve used it and it has not failed me so far. Good bundt pan, yes you are. *pats*
As for the cake, my fears were unfounded. I was afraid that I would have a dry, unpalatable cake. Instead, it ended up being dense, moist, and yummy–you could really taste the yogurt and the whole wheat gave it texture that prevented it from being boring.
This is a cake that is best eaten as breakfast or a snack with coffee or tea. Plus the apartment smells heavenly. *inhales*
Note: If you don’t want the chocolate flavor, just follow the recipe as it is without the cocoa powder. I actually prefer it without the chocolate as it brings out the taste of the yogurt more.
It’s Valentines Day. Or at least it was 48 minutes ago. But that’s not the only reason I tried this strawberry milk cake recipe from The Kitchn. The photos made it look so scrumptious that I’ve been obsessing about it for days and I figured that’s a valid enough reason to bake it. 🙂
I don’t usually buy strawberry milk unless either sibling – Jiko or Sofia – is around since they’re the only ones who like the artificial strawberry flavor. But I’m willing to put my doubts aside for the sake of experimentation.
The recipe is ridiculously easy. I made the cake itself in between breaks from watching The King’s Speech.
But I made a boo-boo with the frosting. Instead of using heavy whipped cream, I used heavy plain cream. The recipe didn’t specify but I should have known better. 😦 Still, the “frosting” made a very nice pale pink ganache.
I wasn’t able to bring Valentine goodies yesterday so I’m taking this to work tomorrow. I made two of these heart-shaped cakes. I’m sure Tita E would love to have this with her morning coffee.
I’m going to make this cake again for our all-girl get-together next week. But with whipped cream this time!