Posts by tag: dairy free

  • Olive Oil Cornmeal Cake with Grapefruit and Fennel

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Posted on January 9, 2017

So…am I being a total jerk for posting a cake recipe during the second week of January?

If I am, you guys can totally tell me. Be honest.

Well…maybe not too honest. I don’t want my feelings to get hurt.

But here’s the thing: I like cake. I like baking it. I like sharing it with friends. And I like eating it. So I’m going to continue to do those things. Maybe with a little less frequency than I was doing in December. But I’m not going to abandon desserts altogether. Deprivation doesn’t jive well with me. Someone always ends up getting hurt in the end.

Olive Oil Cornmeal Cake with Grapefruit and Fennel |

And this Olive Oil Cornmeal Cake with Grapefruit and Fennel is just barely crossing the threshold into the “dessert” category. The cake itself isn’t too terribly sweet. In fact, I’d say it’s definitely leaning more on the cornbread side of the equation than on the cake side of the equation. And if you skip the glaze, it would totally be acceptable to enjoy a slice (or two!) at breakfast or brunch. No one would judge you.

The fennel seeds were a last minute addition, spurred by the all mighty Google machine. When I was researching recipes, I found several sweet cornmeal cake recipes (usually Italian or Brazilian in origin) that used them. And that sounded like a pretty good idea to me. So I gave it a go. And holy moly, it might just be my favorite part of this recipe. So whatever you do, definitely don’t skip the fennel seeds!

Olive Oil Cornmeal Cake with Grapefruit and Fennel |

I’m sharing this Olive Oil Cornmeal Cake with Grapefruit and Fennel as part of our monthly seasonal eating round-up organized by Becky from Vintage Mixer. At the start of each month, Becky posts a guide outlining which fruits and vegetables are currently at their peak, along with recipe suggestions for how to use them. You can find her January produce guide here. And then myself and a few other bloggers make new recipes to further highlight those ingredients. Check out the links below to see what everyone has created for the month of January. And follow along with the hashtag #eatseasonal on social media to see even more inspiring seasonal recipes!



Recipe adapted from Martha Stewart

Olive Oil Cornmeal Cake with Grapefruit and Fennel

Yield: Maks one 8- or 9-inch cake

Olive Oil Cornmeal Cake with Grapefruit and Fennel


  • For the Cake
  • 1/2 cup extra-virgin olive oil, plus more for greasing the pan
  • 2 eggs
  • 1 cup granulated sugar
  • 1/2 cup fresh squeezed grapefruit juice
  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 2 tsp. baking powder
  • 1 tsp. salt
  • 1 tablespoon fennel seeds
  • 1 tablespoon finely grated grapefruit zest

  • For the Glaze
  • 1 cup powdered sugar
  • 2 tablespoons fresh squeezed grapefruit juice
  • 1 tsp. finely grated grapefruit zest


  1. Pre-heat your oven to 375 degrees. Cut out a round of parchment paper to fit in the bottom of your cake pan. Coat the bottom and sides of your cake pan with a thin layer of olive oil. Then lay the parchment paper-round down in the bottom of the pan. Brush some olive oil on top of the parchment paper-round. Set your prepared pan aside.
  2. In the bowl of your mixer with the whisk attachment, combine the olive oil, eggs, sugar and grapefruit juice. Add the flour, cornmeal, baking powder and salt and mix until the flour is just incorporated. Whisk in the fennel seeds and grapefruit zest.
  3. Pour the cake batter into your prepared pan and smooth the surface. Transfer the pan to your pre-heated oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden. Remove the pan from the oven and set it on a wire rack to cool for 20 minutes. Then run a knife around the edge of the cake to help separate it from the sides of the pan and invert the pan onto a plate. Remove and discard the parchment paper from the cake. Then carefully re-invert the cake back onto the wire rack to finish cooling.
  4. While the cake is cooling, combine all of the ingredients for the glaze in a small bowl until smooth.
  5. Pour the glaze over the cooled cake. Slice and serve.
  6. Leftovers can be stored in an airtight container at room temperature for 2 days.

January Eat Seasonal Recipes


Healthy Tangerine Julius Smoothie by Letty’s Kitchen

Leek and Turnip Soup by Vintage Mixer

Apple Almond Bircher Meusli with Winter Fruits by Simple Bites

Saucy Sweet Potatoes with Coconut Curry and Mint by Healthy Seasonal Recipes

Garlic and Herb Spaghetti Squash Boats by She Likes Food

Peanut Butter Crusted Sweet Potato Fries by JoyFoodSunshine

Raw Brussels Sprouts Salad with Harissa Vinaigrette by Project Domestication

Winter Cauliflower Rice Bowl with Cranberry-Mustard Sauce by Cafe Johnsonia

Meyer Lemon Coconut Panna Cotta by Kitchen Confidante

Maple Orange Teriyaki Salmon Bowls by Flavor the Moments

  • Sparkling Christmas Tree Cocktail

Sparkling Christmas Tree Cocktail

Posted on December 19, 2016

This post was originally published here on December 22, 2014. I’ve since updated the photos and text. Cheers!

I consider myself to be a bourbon kind of girl. More often than not, it’s my spirit of choice. And I love it in everything from Summer sips to cozy Fall libations.

But I’m also not one to discriminate. I want to be an equal opportunity maker and drinker of all kinds of cocktails. It just seems like the fair and right thing to do.

I’ve noticed lately that this blog has been seriously lacking in some good gin-based beverages. So I decided to fix that pesky little problem. And my timing couldn’t be any more perfect. Because gin, with it’s strong juniper berry taste and aroma, always reminds me of the Winter Holidays.

Sparkling Christmas Tree Cocktail |

Since we’re getting REALLY close to Christmas at this point, I decided to shake up something super festive and easy. I know we’ve all got a long list of cookies to bake, decorate and eat. So I figured this wasn’t the time or place for an overly complicated cocktail with hard-to-find ingredients. Nope. This baby is real simple. And I bet you already have all of the ingredients on hand!

And I even gave it a stupidly cute name: Sparkling Christmas Tree Cocktail.

No actual Christmas trees were harmed in the making of this cocktail.

Sparkling Christmas Tree Cocktail |

This initial inspiration for this cocktail started with a gin and tonic. I added a slash of cranberry juice for color. Then decided to swap out the tonic for club soda, so I could be more in control of the sweetness.

I had a really fun time making the sparkling “branches” for garnish (and it’s kind of how the name of this cocktail evolved). And while technically they aren’t really necessary for the actual imbibing of this beverage, I also don’t think you should skip out on them either. They are totally cute and make this Sparkling Christmas Tree Cocktail feel super special.

So I think I’m signing off until after the Christmas Holiday. I’ll be back with a new recipe in between Christmas and New Year’s Eve. And of course, I’ll be lurking around Instagram. So come and find me there if you want!



Sparkling Christmas Tree Cocktail

Yield: Makes 2 cocktails

Sparkling Christmas Tree Cocktail


  • For the Sparkling Branches
  • About 1 cup sugar, divided
  • 1/2 cup water
  • Fresh rosemary sprigs
  • Fresh cranberries

  • For the Cocktails
  • 1/2 cup gin
  • 1/2 cup cranberry juice
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon simple syrup
  • Club soda
  • Sliced lime for garnish, if desired


  1. In a small saucepan over medium-high heat, combine 1/2 cup of the sugar and the water, stirring occasionally, until the sugar is completely dissolved. Remove the saucepan from the heat and let the simple syrup cool slightly.
  2. While the simple syrup is cooling, assemble the sparkling branches. Trim your rosemary sprigs so they are about 1-inch longer than the width of your cocktail glasses. Remove and discard some of the lower leaves, leaving the main stem intact. Using a toothpick, poke a small hole all the way through the cranberries. Then thread two cranberries onto each rosemary stem. You'll want to make at least one sparkling branch for each cocktail.
  3. Pour the cooled simple syrup into a shallow bowl. Place the assembled branches in the simple syrup, turning them to coat. Then working with one branch at a time, remove it from the simple syrup and gently shake off any excess liquid. Hold the branch over your sink or a bowl and sprinkle it lightly with a small amount of the remaining sugar, turning the branch as you sprinkle the sugar so it coats all sides evenly. Place the sparkling branch on plate and set aside. Continue working until all the branches have been coated. Reserve some of the simple syrup for making the cocktails.
  4. To make the cocktails, add the gin, cranberry juice, lime juice and simple syrup to a cocktail shaker filled with ice. Shake vigorously to chill. Then strain into two glasses with fresh ice. Top with club soda, stirring gently to combine. Garnish with a slice of lime and a sparkling branch. Serve immediately.

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