blood orange mimosa cake — #madewithchobani

blood orange mimosa cake — blood orange chobani yogurt cake, champagne whipped cream, and blood orange dessert caviar // Glazed & Confused // #MadeWithChobani

Do you ever feel like everything is moving in hyper speed?

I'm having a hard time believing that it's 2015 already. Like, can somebody please teach me how to stop writing 2014 on everysingleassignment. that my glittery One Direction pens touch? Forging the number 4 into a 5 makes for an absolute atrocity and my obsessive compulsive ways have been tested beyond their limits lately. To any of my classmates or teachers reading this, I apologize in advance for any sporadic outbursts featuring some, errrr, colorful language. 

Looseleaf-induced drama aside, my life seems to be in a state of eternal fast forward as of late. The holidays came and went in virtually no time, leaving me with a feeling of constant exhaustion and general delusion that I can only describe as a holiday hangover. My symptoms are near identical to the hell that is the morning after getting a little too... turnt, for lack of another word. (Minus all of the drunk text regret, thank GOD.) 

how to make dessert caviar // Glazed & Confused
blood orange dessert caviar // Glazed & Confused

A few weeks back, Chobani contacted me to take part in their #MadeWithChobani campaign and create an extra special recipe using their signature greek yogurt as a key ingredient. Given that I've been in desperate need of a lazy Sunday brunch and am a definite advocate for kicking a hangover with extra alcohol, I decided to cure my ailments with a mimosa cake. (Disclaimer: they also wanted something relatively healthy, but I'm a firm believer that: 1, cake is good for the soul and 2, calories don't count when you're curing a hangover. Duh!) 

blood orange mimosa cake — blood orange chobani yogurt cake, champagne whipped cream, and blood orange dessert caviar // Glazed & Confused // #MadeWithChobani
blood orange mimosa cake — blood orange chobani yogurt cake, champagne whipped cream, and blood orange dessert caviar // Glazed & Confused // #MadeWithChobani

This one-layer boozy citrus situation was inspired by this satsuma yogurt cake, a lesser-known gem from when I first started blogging. (Fun story: I've eaten that whole cake in one sitting on two separate occasions; it's that addictive.) I adapted that recipe to create a blood-orange scented cake made with Chobani's plain greek yogurt, topped it with a surprisingly light and airy champagne whipped cream, and then went all science-y and made blood orange "caviar" because champagne and caviar and honestly, who doesn't love a little extra drama. 

blood orange mimosa cake — blood orange chobani yogurt cake, champagne whipped cream, and blood orange dessert caviar // Glazed & Confused // #MadeWithChobani

Graham's Notes: 

  • I've always been enamored by the general drama of blood oranges, so I decided to replace traditional orange orange juice with the juice of some freshly-squeezed blood oranges. They're so delicious and perfectly ripe around this time of the year, so I recommend you use them. If you're not into them, no worries, you can always use traditional navel oranges. 
  • Please don't forget to add the vegetable oil at the end of the batter-making process. I did that on two separate occasions. *facepalm* 
This recipe was created in conjunction with Chobani Greek Yogurt for their #MadeWithChobani campaign, though all opinions about the deliciousness of their yogurt are my own. Take a look at what other bloggers have been dishing up by searching #MadeWithChobani on Instagram! 

This recipe was created in conjunction with Chobani Greek Yogurt for their #MadeWithChobani campaign, though all opinions about the deliciousness of their yogurt are my own. Take a look at what other bloggers have been dishing up by searching #MadeWithChobani on Instagram! 

Blood Orange Scented Yogurt Cake 

  • 1 cup sugar
  • 3/4 cup Chobani plain greek yogurt 
  • 4 small blood oranges, zested 
  • 3 large eggs
  • 1 tsp. vanilla paste or extract 
  • 1 cup all purpose flour
  • 1/2 cup cake flour
  • 2 tsp. baking powder
  • 1/4 tsp. fine salt 
  • 1/3 cup vegetable oil
  • 1/4 cup freshly-squeezed blood orange juice
  • 2 tablespoons sugar 


Preheat oven to 350° F. Line a 9" round cake pan with parchment and lightly grease and flour. 

In a medium-sized bowl, whisk together the sugar, greek yogurt, and orange zest until smooth and fragrant. Stir in the eggs and vanilla. Sift in the flours, baking powder, and salt and mix until just fully combined. Finally, stir in the the vegetable oil. Pour the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. 

While the cake is cooling, combine the blood orange juice and sugar in a small saucepan. Over medium heat, cook until the mixture thickens and forms a syrup, about 5-10 minutes. Immediately pour and brush over the top of the cake. 


Champagne Whipped Cream

  • 1 cup heavy cream, chilled
  • 1/4 cup champagne
  • 1/4 cup confectioners' sugar 


In the bowl of a stand mixer fitted with the whisk attachment, the cream, champagne, and sugar until soft peaks form. Spoon onto the top of the cake and top with blood orange caviar. 


Blood Orange Caviar 

(adapted and inspired by Sprinkle Bakes

  • 2-3 cups vegetable oil
  • 2 1/4 oz. packets of powdered gelatin 
  • 3 tablespoons cold water
  • 3 oz. blood orange juice 
  • ice
  • 1/4 cup coarse salt for ice bath
  • a small squeeze bottle 


Refrigerate the vegetable oil for at least 24 hours. The oil must be very cold to properly set up the gelatin for the caviar. When you're ready to make the caviar, fill a bowl with ice, cold water, and the salt to create an ice bath. Place the bowl of cold vegetable oil in the middle of the ice bath. 

Mix together the gelatin and cold water until no lumps are left. Set aside. 

On a stovetop over a medium-low flame, heat the orange juice until warm to the touch. (You can also do this in the microwave.) Once warm, whisk the juice into the gelatin mixture and stir until the gelatin is melted and the mixture is smooth. Transfer this liquid into your squeeze bottle and let come to room temperature. 

Using the squeeze bottle, drop the orange gelatin liquid into the oil until balls forms. They will eventually sink to the bottom. Repeat the process until you have enough, then scoop them out of the oil and drain through a mesh sieve. Use immediately on top of the whipped ream or store refrigerated with excess oil for up to 10 days. 


Satsuma Dark Chocolate Tart

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

So it's November? It seems like just yesterday I was making my yearly list of resolutions and all that jazz and BAM — we're back in the holidays! Now that Halloween is out of the way, we can focus on Christmas. And trust me, I've been feeling the Christmas spirit for weeks now. (#MariahCarey) Yeah, I know I'm just a little bit premature, but Christmas is my favorite thing ever and we all know that Thanksgiving is just Christmas Lite, so I will listen to all of the Destiny's Child Christmas I want. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Alas, y'all probably all think I'm crazy for pulling out the peppermint extract this early, so I'll give into November-ness for now. (Three weeks from now, that'll be a different story. You've been warned.) Aside from Thanksgiving and all of pre-Christmas hype, November is pretty damn great. The nights are darker, the air is considerably colder, I can wear scarves and coats without sweating to death. 

Here in Louisiana, November is also pretty damn great considering that the local satsuma trees are bursting with fruits just reaching maximum deliciousness. In case you're unfamiliar with satsumas, they're a deliciously petite citrus with an easy peel, much like a tangerine. Satsumas are native to Japan, but have made their way stateside via California and the Gulf Coast. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Though they've got pretty great snacking potential, satsumas are perfect for baking. Last year, I made a satsuma yogurt cake that's as simple as it is delicious. This year, I wanted to try something a little bit different. After juggling between a few crazy options, I settled on a classic chocolate tart, but infused it with Bayou Rum's new satsuma blend and ensured that there would be plenty of zest action going on. Encased in a gingersnap crust and topped with a satsuma and black pepper whipped cream, this tart is perfectly balanced between rich and chocolatey, and sweet and well, tart. 

Dark Chocolate Satsuma Tart with Gingersnap Crust // Glazed & Confused

Satsuma Dark Chocolate Tart

(recipe adapted from smitten kitchen)

for the gingersnap crust: 

  • 8 ounces gingersnap cookies, processed into fine crumbs 
  • 1/2 stick unsalted butter, melted

for the chocolate filling:

  • 12 oz. bittersweet chocolate, chopped into chunks
  • 1 cup heavy cream 
  • 2 large egg yolks
  • 1 large egg
  • 1/4 cup sugar 
  • 1 tablespoon all purpose flour
  • 1/8 tsp. black pepper
  • pinch of salt
  • 1/4 tsp. cinnamon 
  • 2 tsp. satsuma zest
  • 3 tablespoons Bayou satsuma rum 

for the satsuma whipped cream: 

  • 1 cup heavy cream
  • 2 satsumas, juiced and zested
  • 1/2 tsp. vanilla extract
  • pinch of black pepper
  • sugar, to taste


In a medium bowl, combine the melted butter and crushed gingersnaps well. Press the crust mixture into the bottom and sides of the tart pan. Set aside.

In a saucepan, cook the chocolate and heavy cream over low heat. Once the chocolate hasmelted and combined to form a ganache, remove from heat. In a separate bowl, whisk together the eggs, sugar, flour, pepper, salt, and cinnamon until combined. Gradually add the chocolate mixture, whisking to ensure that the eggs won't cook. Once the chocolate mixture is fully combined with the egg mixture, add the satsuma zest and rum. Pour filling into the prepared crust and bake for 30 minutes at 325. Once done, remove from the oven, cool in the pan for 20 minutes, then remove from the tart pan and serve at room temperature. 

To make the whipped cream, combine all ingredients and mix until soft peaks form. 

Orange and Cardamom Butter Cookies


Just like clockwork, it happened: I'm sick. I don't know exactly what it is about my school, but the start of each new semester is seemingly incomplete unless I end up sick by the end of the first week. So congrats Loyola, you did it again!

As if getting adjusted to my new hectic schedule wasn't enough, I now feel bogged down the cold from hell. I know I've mentioned this before, but when the stress piles up, there's only one cure: baking therapy. 


I'm sure that some of you guys get me on this one. There's just something therapeutic about going through the steps of a recipe that helps me lose myself and get my mind off of whatever it needs to be off of, even if for a single second. Once my creation enters the oven, my stresses seem to melt away. 

This past weekend, I did just that. I went on a full-fledged baking marathon for absolutely no reason other than to de-stress. You'll see more recipes throughout the week, but the first thing I made were these delicious glazed orange butter cookies. I usually don't like cookies that aren't soft and chewy, but these really hit the spot. So buttery, orangey, and they have the most perfectly subtle hint of cardamom. Delicious. 

Orange and Cardamom Butter Cookies 

  • 2 cups (4 sticks) unsalted butter, room temperature 
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 tsp ground cardamom 
  • 2 tsp orange zest 
  • 4 cups all-purpose flour
  • pinch of salt

Orange Glaze 

  • 2 cups powdered sugar
  • juice and zest of 2 small oranges 

Using a mixer, cream together butter and sugar until fluffy. Add in vanilla, egg, and orange zest. Stir in flour, salt, and cardamom until a dough is formed.

Preheat oven to 350 degrees. Line a clean cookie sheet with parchment paper. Scoop tablespoon-sized mounds of dough onto sheets. Flatten and sprinkle with sugar.  (Note: the dough can also be piped on or formed with a cookie press) Bake for 12-15 minutes, until the cookies are set and the edges are golden brown. 

Combine the powdered sugar with the juice of 1 small orange. Glaze the cooled cookies. Top with orange zest.