winter

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 

make: 

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 

make:

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 

make:

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. 

 

Cranberry White Chocolate Pecan Oatmeal Cookies

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 ‘Tis the season for all things festive! So I just looked up at my calendar and it’s November 20th. Come again? Is it just me or does Christmas start earlier and earlier each year? The day after Halloween I went to Target to buy cheap candy and BAM! Christmas everywhere. I’m sitting here now, a week away from Thanksgiving, making sure I have time to bake all of my favorite fall treats before we’re too far into the land of eternal candy canes and gingerbread. 

So let me tell you a few things about these cookies. 1) They’re really good. 2) I’ve made them for like every holiday party in the past year. 3) They’re really good. I made these a few weeks ago for the annual Blackall pig roast. Le me tell you, these are a crowd pleaser. I don’t know what it is, but you’d think that I sprinkled cocaine throughout the dough because these were gone in two seconds. Seriously, these get rave reviews every time I make them! For those of you who have been asking me for the recipe, here it is (finally)! 

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These cookies are perfect for the holidays. I took a traditional oatmeal cookie and threw in anything and everything that I thought would be good. This time, I decided to go with white chocolate chips, dried cranberries, some toasted pecans, and a few dashes of cinnamon and nutmeg. So good! If you don’t like those flavors, feel free to substitute anything you like. Coconut, white chocolate, and macadamia nut sounds divine. Dark chocolate and orange? I bet that would be delicious. What other combinations would be good? Let me know in the comments and maybe I’ll make you some! 

Cranberry White Chocolate Pecan Oatmeal Cookies

·      ¾ cups unsalted butter, softened

·      ½ cup sugar

·      ½ cup brown sugar

·      2 eggs

·      2 tsp vanilla

·      2 cups all-purpose flour

·      1 ½ cups old-fashioned oats (not steel cut!)

·      2 tsp cinnamon

·      1/8 tsp nutmeg

·      ½ tsp salt

·      ¼ tsp baking powder

·      1 tsp baking soda

·      1 cup white chocolate chips

·      1 cup dried cranberries (cherries would be good too!)

·      1 cup chopped pecans (any nut will work)

 

Preheat oven to 350 F. Line baking trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars 3-4 minutes until light and fluffy. Mix in eggs and vanilla. Add the dry ingredients — flour, oats, cinnamon, nutmeg, salt, baking powder, and soda — and mix until combined. Add the nuts, chips, and dried cranberries and mix one last time!

Scoop 2 tbsp mounds of dough onto prepared trays. Bake for 8-10 minutes (9 minutes was perfect for me!). Allow to cool on trays before serving!