Strawberry Fields and Cake

It’s summer break and we’ve had lots of rain here in NE Ohio.  School’s out and our schedules have shifted nicely to planning days packed with fun and nights that go a little later to allow for a decent amount of hammock time, games and star gazing (and more wine).

One of the many things I love about this time of year is all the fresh, local produce.  It fills me with joy!  A couple weeks ago, we grabbed strawberries from Huffman Fruit Farm at the Countryside Farmers’ Market.  We almost ate all of them before we got home!  All of a sudden, it tasted like summer.  I’ve been making a list of recipes I want to make over the next couple months and Strawberry Chamomile Olive Oil Cake with Honeyed Ricotta (mouthful), was on deck.  I found the recipe on one of my favorite blogger sites, Half Baked Harvest, and I knew it would be amazing! Everything I’ve tried on her site has been simple and yummy.

We decided to pick strawberries at Rittman Orchards and what a fun time!  We took Carrie’s friend and Daisy and started picking.  The weather was perfect and the view was incredible!

I couldn’t wait to get started on making something strawberry!  I made jam ASAP (I’ll share that recipe next) and then prepped everything to get going on the cake.  I’ve never made an olive oil cake before and my daughter, Hannah, and I were talking about making one the next time we’re together.  After making and eating this one, I’ll make an olive oil cake anytime!

This cake is light and refreshing and made me feel happy while I ate it.  It’s not too sweet and just melts in your mouth.  I love the simplicity.  It’s quick and easy to prepare for summer get togethers, brunch, birthdays or the upcoming Father’s Day weekend.  What dad wouldn’t love this?

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It all starts with fresh ingredients.  The cake is easy to prepare and using local eggs makes all the difference.  I used eggs from Mud Run Farm and that color is just what you want for this cake.

Once the cake was in the oven, I steeped chamomile tea bags in local honey from Brighton Wool and Honey.  The sliced strawberries took a dip in the infused honey.

This picture captures the moment nicely.

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Next up, was the honeyed ricotta.  Ricotta with honey and lemon whipped in the food processor until smooth and fluffy.  Easy.

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Did I mention Carrie’s friend slept over?  Here’s a view of our kitchen while I was making cake and breakfast.  This is real life and pictures that usually get posted don’t always share what’s really happening behind the scenes.  I love it! Could there be more going on in that small space?  🙂

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The cake finished baking, the strawberries were soaking and the ricotta was setting up in the fridge.  On our way back from taking Carrie’s friend home, I saw daisies growing on the side of the road and a bunch came home with us.  Some went in a mason jar while others adorned the cake.  So sweet.

I had so much fun putting on the finishing touches and photographing this cake.  It was even more fun to eat and I highly recommend making it! Just look at the inside.  It’s a beautiful color and texture.  I am delighted when baked goods turn out so well!

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As we were eating it, we talked about what we’d change or add.  It would be amazing with blueberries or raspberries!  I liked the ricotta but I think I’d substitute mascarpone next time.  I love the taste and texture of mascarpone and think it would compliment this very well.  You can also do whipped cream but the idea of whipped ricotta or mascarpone make it feel a little more special and unique.  Try it.

I did some research on how to share recipes I’ve found in cookbooks or online.  I made slight changes to the recipe, but not enough to take any credit for it.  Go to Half Baked Harvest to follow it exactly.  While you’re there, try all of her recipes.  She’s amazing and I’m thankful she shares her love of food with us!

This cake is versatile and you can easily modify to make it your own!  Let me know if you make it and how you like it!

From the heart,
Shannon

We did it (on wonderful timing, too)!

Progress 100

If you didn’t hear the big SCREAM last night at 10:45 then you are just finding out that WE HIT OUR GOAL!!!!!!!!!!!!!

This is incredible!! Thank you for all you’ve done to make this happen! We are truly blessed to have so many generous and kind people in our lives! THANK YOU! THANK YOU! THANK YOU!

Want to hear something really neat?  If you watched our video or if you’ve read our story, you know my grandma was a big influence in my life.  Well, today would have been her birthday!  What a way to pay tribute to someone who touched so many with her cooking and baking!  This dream is about to become a reality and it’s all because of you!  I’m truly touched!

The campaign will stay active until our end date of 3/22/15. Please keep sharing and let’s see how far we can go!

Floured Apron Kickstarter

From the heart, Shannon

Floured Apron is going mobile!

You may have heard the news!  We are taking our home based business to the next level this spring!

Meet Rosie (pictured below), our vintage inspired mobile bakery and the newest member of the Floured Apron family.  Now we can share more of what we love with the community we love!  We are so excited!

In the meantime, we are trying to secure additional funding for the equipment we need.  We hope you’ll consider helping us get Rosie to her full potential. 

All the details are available here:   Kickstarter

Share it with EVERYONE and, most importantly, come see us this spring!  Stay tuned for updates on Rosie’s progress and her grand introduction.

From the heart,

Shannon

Rosie Drawing 3

Blueberry Bliss and a Recipe

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Happy end of July friends!  WOW!  I can’t believe it is almost August!  July is one of my favorite months.  Most importantly, it’s the month we celebrate Carrie’s birthday (she just turned 8)!  It’s usually the month when summer feels like summer.  Flowers are everywhere, pools are full of adults and kids splashing, local veggies are delicious and evenings are full of fireflies, games and s’mores.  This summer has been a little cooler than I hoped but that hasn’t stopped me from enjoying most of  the things summer has to offer.

Remember the farm we stumbled upon to pick strawberries?  I never stopped thinking about what the farmer said about the blueberry picking in July.  As a matter of fact, I started calling the last week of June to check the readiness of the berries.  I know…

My mother-in-law came for a visit and I thought it would be fun to take her blueberry picking.  She and my father-in-law have a beautiful cabin in Minnesota where they pick wild blueberries every July.  As a matter of fact, there is a Blueberry Fest held each year in nearby Ely, MN.

I couldn’t wait to get to the farm!  The blueberry bushes did not disappoint and before we knew it, we had tons of blueberries!  Carrie was just as excited to pick blueberries as she was strawberries (maybe a little more since Granny was there) and we had a great afternoon!

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We ate lots of them while we picked and all I could think about was making one of our family favorites, Blueberry Cake.  The recipe is from The Chopping Block located in Chicago.  My sister-in-law took me for a cooking class just before my wedding in 2004.  It was there I first had this cake and it has been a staple in my recipe book ever since!  I’ve made this many times and it always turns out perfectly.  This time I used only blueberries but have prepared it with both blueberries and fresh peaches, a super yummy combo!  Add fresh peaches to anything and I’m there!  Here’s how to make this simple, not too sweet, delightful little cake.  I’m including the recipe at the end so please let me know if you try it and how you like it.

It all starts with dry ingredients:  flour, dark brown sugar, white sugar, cinnamon and salt; cut in butter.

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Next, you divide the mixture and add the following to about 2/3 of the mixture:  baking soda, buttermilk, egg

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Then you simply place half of the wet mixture in a baking pan or pie dish and sprinkle the berries on top

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Top the berry layer with the remaining wet batter then sprinkle the remaining dry crumbs on top and bake…EASY!

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I have served this cake many times with cinnamon ice cream along side.  I know, right?  I didn’t have any on hand so I made fresh whipped cream and added cinnamon.  Oh, the sacrifices I make.  Ummmmmm, y’all know about my love affair with whipped cream!  The cinnamon made it extra special and, well, you have to try it!  This cake is a scrumptious dessert and would be out of this world spectacular served for breakfast or brunch.  After all, it’s loaded with healthy, antioxidant rich blueberries.  It would be a tasty treat on a picnic.  The possibilities are endless.  It’s not fancy and that’s what makes it so delicious!  Bake this cake…you won’t be sorry!

From the heart, Shannon

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Here’s the complete recipe:

Blueberry Cake

1 1/2 cups unbleached all purpose flour
1/2 cup dark brown sugar
1/2 cup sugar
1/2 teaspoon cinnamon
pinch salt
1 stick (8 tablespoons) unsalted butter, cold, cut into cubes
1 teaspoon baking soda
1/2 cup buttermilk
1 egg
1 1/2 cups blueberries (more if you wish-fresh, frozen, store bought; also, you can add peaches, raspberries, any berry)

Preheat oven to 325; butter and flour or spray a pan or pie dish (8-9” wide)

Stir together the flour, sugars, cinnamon and salt and cut in the butter with a pastry blender or two knives until crumbly. Set aside about 1/3 of these crumbs in a separate bowl. Add the baking soda, buttermilk and egg to the other crumbs and combine well. Place half of this batter into your baking dish. Sprinkle the berries on top of the batter then top with the rest of the batter and top with the reserved dry crumbs.

Bake until firm and golden, about 35-45 minutes. Serve warm or room temperature with ice cream or whipped cream.