It’s birthday time! Every year since I started this blog, I’ve posted the sweet treat that I make for my partner’s birthday (apparently I also use the exact same candle in the photos every year). He’s not into traditional birthday cake, so I always try to make something different, especially delicious and a little over the top. It needs to be special. Normally, I make something that has a nostalgic feel to it. Two years ago it was a bienenstich cake that harkened back to his days working at a German bakery and last year I made chocolate babka, which was something that we both loved growing up. This year, I decided to go with ice cream. Without a doubt, it is his favourite sweet food. Of course, since I was making it from scratch, everything was possible in terms of the flavours and add-ins. I decided to play around with chocolate and hazelnut and ended up with this triple hazelnut ice cream.
Smoothie bowls have only been in my life since I had my first acai bowl in Hawaii last year. What a breakfast-changing discovery that was! Since then, my freezer has been consistently stocked with a variety of fruit and my pantry is always full of potential crunchy toppings. You don’t need a recipe to make a smoothie bowl. They are endlessly cusotomizable both in terms of the base and the toppings. However, ever since I started making smoothie bowls, I have discovered that some are superior to others. There are even sometimes smoothie bowl flops. That being said, a couple of weeks ago I discovered a combination that I thought was especially delicious. It had the perfect proportions of equal parts strawberries and banana and a little extra mango for a super refreshing, delicious breakfast bowl.
A few days ago I was scouring Lady and Pups’ website for recipes that use black sesame. For some reason a recipe of homemade wontons swimming in this peanut sauce came up, and I knew that I had to make it immediately (the black sesame creation will be coming soon!). Not only did the peanut sauce look amazing, but I’ve had a bag of peanuts sitting on my shelf for months now. We’re moving soon and I am trying to get through all of the dry ingredients that I have stockpiled over the months (same reason that I was looking for a black sesame recipe!). Out of all of the nuts that we go through on a consistent basis, peanuts is not one of them and I couldn’t think of any better way to use them up.
I acknowledge that this is the second loaf cake that I have posted here in less than a month. The last one, a pear and dark chocolate gem, is perfect as a special occasion treat. While it might look understated, it is a knockout filled with chunks of dark chocolate nestled in a brown butter cake batter. This blackberry apple cake, on the other hand, is for snacking. It’s amazing how two cakes that look so similar can be made up of such different ingredients. While I certainly love making indulgent desserts every once in a while, it’s way more essential for me to have somewhat healthy, homemade snacks that I can eat throughout the day. Every day between meals, I may eat some pickles, nuts, or squares of dark chocolate (sometimes all within the same snacking session). But, the best weeks are when I have prepared something like this blackberry apple snacking cake. It’s a perfect sweet treat that feels extra special and indulgent but that I know is actually made up of pretty great ingredients.