So you’re thinking of cutting back on refined sugar. Maybe this is a New Year’s resolution thing, a short-term reset-your-habits thing, or a long-term reclaim-your-health thing, but whatever your reasons, I applaud you! You can do this!
If you’ve been hanging out at Savored Grace for a while, you may know that I cut out refined sugar at the beginning of 2017, and it hasn’t been back. For me, this was a calling from God to depend on Him more than on food. I had to learn that God would be enough for me, and that I didn’t need to be greedy with what I put into my body.
I’m going to say what maybe some of you have also thought: Christmas has been making me a little nervous since last January. Christmas is a season of joy and light and life! And cookies. And parties. And desserts. And indulgence with family and friends.
Last summer I made a wedding cake! Or, to be more precise, I made a bridal cake, a groom’s cake, and several sheet cakes for the absolutely gorgeous wedding of some friends of mine! The bride used to babysit my children, and her mother is one of my dearest friends and mentors.
It was such a labor of love. Delicious, chocolatey labor.
And today I am sharing part two of my series about my wedding baking adventure!
Last time I shared with you the ups and downs of my planning stages, including the timing of making all this happen. Today I want to share with you the recipes for the groom’s cake: a two-tiered vanilla cake with chocolate ganache filling, chocolate mousse frosting, and a shiny chocolate drizzle, topped with a chocolate fish to honor the groom’s favorite pasttime.
This year, Jake knew exactly what he wanted for his birthday.
It was s’moresy. It had ice cream. It was a layer cake.
I had never made an ice cream cake before, but it turns out that it isn’t hard! Also, it turns out that Jake is once again a dessert genius, because this birthday cake was phenomenal!
My crazy little man is 4 years old!
Jake definitely gave me a run for my money this year. He is rambunctious and giddy and willful and very invested in understanding every single thing.
This year we celebrated Jake’s birthday in the most fitting way I could imagine: with a mountain of candy and a giant board game. Jake’s sweet tooth rivals mine, and he has spent the last year in a quest to become a board game geek like his daddy. (It should be noted here that his favorite game is called Just Desserts, which is a game where you feed pretend customers all their favorite sugary treats, and that when we play Candyland, he cherishes the pink dessert cards so much that I have a hard time convincing him to keep them in the stack.)
Happy fourth birthday, Jake! I can’t believe how big you are, and I can’t wait to see how you grow over the next year!
About a year ago, a good friend of ours left a bottle of spiced rum at our house, as a gift.
To be honest, neither of us are big cocktail drinkers. And so, the bottle of rum has gathered dust in the cabinet.
But then, as part of the Secret Recipe Club challenge for October, I stumbled across a pumpkin recipe I knew I had to try: drunken pumpkin cake. (At last, the spiced rum will have its day!)
You know I love baking with liquor. And you know I love anything to do with pumpkin.
This month for SRC, I was assigned Little Bit of Everything, written by Julie. Julie has been blogging since 2009, and she started her blog as a way to document her journey through her cookbook collection! I love how she keeps a list of the daring recipes she wants to try, because I do the same thing!
Now that it’s Fall, I am going to be all about the baking.
And what do we think of when we think of Fall? (No…it’s not just pumpkin.)
Leaves! Leaves turning orange and red and dripping from the trees and crunching underfoot. I think maple should feature as prominently in our Fall lineup as all the pumpkin and warm spices we normally expect at every turn.
And these cookies, sweet with sappy maple syrup and spiced with nutmeg, are the perfect bite of Fall.
Three years ago, I made cinnamon buns for the first time.
And the first time I made them, I must admit, it was a bit of a gory experience. Butter and sugar were all over the counters and my clothes and I was furiously beating confectioner’s sugar into glaze by hand at 2am.
Since then, I have made glazed cinnamon buns more times than I can count. Out of everything I bake, this is the recipe that friends and family request the most! But my first post about it is…well…awkward. Awkward photography and awkward ranting.
You deserve better.
So I’m dusting off the cinnamon bun recipe, sharing a few tips and tricks, and hopefully making your mornings more delicious!
Oh my word.
I have no words. Words have left the building and they have been replaced by drooling.
Cookie butter. Truffle. Brownies.
You see, my friends, this is exactly what is so great about the Secret Recipe Club! When I fall into a dessert rut, I love exploring the creativity of other bakers, like Tracy of Pale Yellow.
I started out this month planning to make a healthy dinner. I had even geared myself up to make a vegetarian version of Tracy’s taco salad. But my mind just kept drifting back to her desserts, amazing treats like Chocolate Hazelnut Cake and Fancy Pants Brownies and Tiramisu Cheesecakes. And, oh glory, cookie butter truffle brownies. A match made in heaven.
Are you into cookie butter?
It’s basically like peanut butter…except made from pulverized cookies. You know. Because your sweet tooth wasn’t getting enough attention.
I have meant to make a homemade cookie butter recipe for you at Christmas for about three years now (it makes a great foodie gift in a cute jar!)…but every Christmas slides by without me doing it. So if you are asking yourself why I am sharing a warmly spiced spread with you in the middle of a boiling summer….well, it’s Christmas in July this year!