I love cinnamon. Cinnamon makes nearly everything taste really really delicious. This morning we made potato onion frittata from Joy the Baker’s recipe, so I had some oatmeal. Of course I included cinnamon, plus maple syrup and blackberries. I am in love with this breakfast. The frittatas looked amazing, but were super super stressful because they didn’t bake in time, and we ended up with way too much potato, and egg spilled all over the counter and floor, and we freaked out. The good news was that we used up the leftover baked potatoes from lunch yesterday, and also some parsley and dill from Vini’s garden.
Two nights ago we made three different kinds of cake, two for Owen and Jordan’s birthdays, and one just for snack. The one for snack was mainly to use up the 6 cans of applesauce we purchased (oops, a case means 6 cans, not 3!), and because some campers saw us baking the staff-only birthday cakes.
The first cake (not pictured) was a funfetti cake from a box, because that was what Jordan wanted. It got kind of demolished because we didn’t grease the pans. I never grease pans, perhaps I should do that. The next was a berry cake, also from Joy the Baker. Go get the recipe here, it is so delicious. I tried to make the frosting as she says to do, but I did not listen to the part where you aren’t supposed to mix butter with the milk before the milk is cool, so it did not work out. Instead, I de-veganized the buttercream recipe in Vegan Cupcakes take Over the World. Basically just butter, powdered sugar, vanilla, and milk. Easy. We covered it with frozen blueberries (leftover from blueberry muffins), freshly-picked wineberries from right outside our cabin, blackberries from a produce stand, and strawberries fresh from the flat we got in the food order (still delicious).
Cake fresh out of the oven, and then decorated cake:
I’m sorry that I’m not that great at taking pictures, by the way. It is a way cuter cake in person, I promise!
The cake for snack was my personal favorite because it was vegan! I veganized the recipe for Applesauce cake in Joy of Cooking super super easily by doing their soda-for-egg substitution and using canola oil instead of butter. This resulted in the most delicious batter of my entire life that I definitely ate a bowl of with a spoon. Don’t judge me.
That’s the final product. I didn’t take any pictures while making it on account of the fact that we were making tons of cakes at the time.
1.75 cups flour
1/2 tsp salt
2 tsp baking soda
1 ½ tsp cinnamon
½ tsp cloves
1/3 cup oil
1 cup brown sugar
1 cup applesauce
1. Preheat the oven to 350.
2. Mix the oil and the brown sugar together.
3. In a separate bowl, combine flour, salt, soda, cinnamon, and cloves.
4. Stir together the sugar mixture, the flour mixture, and the applesauce.
5. Bake for 50-60 minutes. Makes one 9-inch loaf pan’s worth. A regular cake pan would also work.
Tonight Maia and I are off the hook for dinner because we’re having a cookout/pig roast. I think I’m going to try to create some sort of black bean burger for myself and Cynthia. Lunch is sandwiches, and half the camp is on a huge hike, so we already made them peanut butter sandwiches. Cooking for 30 people is way easier than cooking for 60 people, right?
I’ve been loving reading and seeing pictures of the kitchen. I’m glad cooking is going so well – and I really want some berry cake now. And applesauce cake.