Ingredients

1 box Simple Mills Chocolate Cake Mix, plus additional ingredients listed on box
1 box Simple Mills Vanilla Cake Mix,plus additional ingredients listed on box

For the filling:

1 cup heavy cream, cold
1/2 cup powdered sugar
1 tsp vanilla bean paste
1 8oz container mascarpone cheese, cold

For the coffee soak:

1/4 cup (60ml) strongly brewed espresso

To finish:

2 containers simple mills chocolate frosting
2 containers simple mills vanilla frosting

Cocoa powder to dust

Make the cakes:

Preheat the oven to 350˚F. Grease and line two 6 inch cake tins. Prepare the Chocolate mix as directed on the box. Divide evenly between the two pans using a scale. Bake for 20 minutes, or until a skewer comes out clean. Cool in the tins for 10 minutes before turning out onto a wire rack and cooling completely.

Repeat with the vanilla mix. Cool completely.

Level off the cakes so that they have flat tops.

Filling

In the bowl of a stand mixer fitted with the whisk attachment, or using an electric mixer, whip the cream, powdered sugar and vanilla together until soft peaks form. Add the mascarpone and whip until stiff peaks form. Transfer to a bowl.

Assembly

Place the chocolate frosting in the bowl of a stand mixer fitted with the paddle attachment. Whip the frosting on medium high for 2-3 minutes, until silky and smooth. Transfer about 1/4 to a piping bag fitted with a round tip. Transfer the rest to a bowl. Wash and dry the bowl. Repeat the whipping process with the vanilla frosting. Transfer a small amount to a piping bag fitted with a french star attachment, and transfer the remainder to a bowl.

Place a chocolate layer on a turntable or cake stand. Brush liberally with the espresso. Pipe a 'dam' of chocolate frosting around the outside of the layer. Fill the dam with the mascarpone frosting, and smooth off with a small offset spatula. Top with a vanilla layer of cake. Brush with espresso, pipe a chocolate dam, and fill with mascarpone filling. Repeat with a chocolate layer, then top off with a layer of vanilla cake.

Using an offset spatula, spread a layer of chocolate frosting around the bottom half of the cake. Spread a layer of Vanilla frosting over the top of the cake and around the top half of the cake. Using the offset spatula, blend where the two flavored frostings meet slightly. Smooth the sides of the cake using an icing scraper. Patch up any holes or bare patches if needed, and smooth again. Smooth the top edge using the offset spatula, wiping between each pass. Finish the cake off by piping a ring of vanilla frosting 'blobs' around the top of the cake, using the french star tip. Top with a light dusting of cocoa, if desired.

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We riffed on classic tiramisu and turned it into a layer cake using the Grain Free, Gluten Free, Soy Free and Non-GMO baking mixes and frostings from Simple Mills. This video and recipe is brought to you by Simple Mills.

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Ingredients

for the crepe batter
4 large eggs
1 1/2 cups milk
1 cup water
2 cups flour
6 tbsp butter, melted

more butter, for the pan

for the whipped cream filling

1 pint heavy whipping cream
2 tbsp sugar
1 tsp vanilla

sugared cranberries, for garnish (optional)

Directions

In a high speed blender, combine all of the batter ingredients and blend until smooth. Place batter in the refrigerator for one hour.

Heat a 11-inch crepe pan or nonstick skillet over medium heat. Add a little bit of butter to the pan, swirling the butter around the pan until it is evenly coated. Scoop a little less than 1/2 cup of batter into the pan, and use a crepe spreader to swirl the batter until it is an even layer. Cook for 1 - 2 minutes on the first side or until golden brown, and then flip to the other side and cook for an additional 30 seconds - 1 minute. Set crepe aside on a plate to cool. Repeat with the rest of the batter until all the crepes are cooked. It should make about 18 - 20 crepes.

To make the whipped cream, combine all of the whipped cream ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk just until the cream reaches stiff peaks.

To assemble the crepe cake, lay the first crepe on a cake stand or plate. Dollop about 1/4 cup of the whipped cream onto the top of the crepe and spread evenly. Repeat the layers with the remaining crepes and whipped cream.

Cover with plastic wrap and set in the refrigerator overnight to firm up. When ready to serve, garnish with more whipped cream and sugared cranberries, if desired.

"],["author_id",122],["blurb_text",null],["preparation_time_additional",null],["cooking_time",null],["status",0],["preparation_time",null],["recommended_at",null],["updated_at","2019-07-24 13:02:44"],["count_rating_votes",1],["rest_time",null],["title","Crepe Cake with Whipped Cream and Sugared Cranberries"],["is_scheduled",0],["deleted_at",null],["post_id",6877464],["sponsor",{"__iterable":"Map","data":[["id",25],["name","Vitamix"],["description",null],["logo_id",24],["website","https://www.vitamix.com/vr/en_us/"],["created_at",null],["updated_at","2019-05-31 08:58:44"]]}],["video",{"__iterable":"Map","data":[["id",639],["url","https://data.thefeedfeed.com/video/JhgxCTpfcd.mp4"],["created_at",null],["updated_at",null],["is_possible_broken",0],["is_big",0]]}],["id",6877464],["image",{"__iterable":"Map","data":[["id",2928875],["url","https://data.thefeedfeed.com/static/videos/temUsj5egubW4c5.jpg"],["path","https://data.thefeedfeed.com/static/videos/temUsj5egubW4c5"],["extension","jpg"],["type","internal"],["server",1],["created_at",null],["updated_at",null]]}],["feed_id",646],["rating","5.00"],["grabbed_at",null],["editor_text","

Use your vitamix to make an impressive crepe cake this holiday season! Just toss all of the ingredients in the blender and layer away!

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Recipe by Kate Wood

Can you just feel the excitement? Surely it's not just me. At our house, the tree is up and our stockings are hung. I've already made an unnecessary amount of Christmas cookies and my kitchen smells like a cinnamon stick/ fir tree hybrid. My Christmas socks are back in rotation, and I'm about one Mariah Carey song away from my husband refusing to ride in the car with me anymore. Surely this holiday cheer isn't reserved just for me- IT'S THE MOST WONDERFUL TIME OF THE YEAR!

Peppermint Bark Icebox Cake

For the cookies:
1/2 cup unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all purpose flour
3/4 cup hot cocoa mix
1 teaspoon salt
1/2 teaspoon baking powder

For the icebox cake:
16 ounces mascarpone cheese, room temperature
3 cups heavy cream
1/2 cup sugar
1 teaspoon peppermint extract
1 teaspoon vanilla extract
1/2 pound of peppermint bark, finely chopped.

To prepare the cookies:
Beat together the butter and sugar until well combined, about 1 minute. Add the egg and vanilla and beat again until thoroughly combined. Scrape the sides of the bowl and add the flour, hot cocoa mix, salt, and baking powder. Stir on low until well combined.
On a clean surface, pat the dough out into a flat, round disk. Allow to chill in the fridge until firm, about 30 minutes.

When ready to bake the cookies, preheat the oven to 350 degrees and line a cookie sheet with parchment paper. On a clean surface with a heavy dusting of cocoa powder, roll out the dough until 1/8” thick. If the dough feels too sticky, allow to chill a bit more in the fridge or add more cocoa powder to your surface or rolling pin. Cut 2-1/2\" round cookies out of the dough with a biscuit or cookie cutter. Place 1-1/2\" apart on the cookie sheet and bake in the oven about 10 minutes. Allow to cool to room temperature prior to using in the icebox cake.

To prepare the icebox cake:
Add the mascarpone cheese, cream, sugar, and extract to the bowl of a stand mixer. Beat on low for a minute to combine and then slowly increase the speed, whipping just until stiff peaks form.

Prepare an 9\" springform pan by spreading 3 tablespoons of cream on the bottom of the pan. To begin forming your cake, arrange one layer of cookies over top of the cream, breaking the cookies as needed to fill in large gaps. Spread 1/5 of the cream (a heaping 3/4 cup the mixture) evenly over top of the cookies. Sprinkle a small handful (approximately 1/5) of the peppermint bark over top of the cream. Repeat this process 3 more times, stacking layers of cookie, cream, and bark.

Add one final layer of cookies and the remaining cream to the top of the cake, smoothing out the top until flat and even. Cover with plastic wrap and refrigerate overnight, or at least 12 hours, to allow the cookies to soften and the flavors to blend together.
When ready to eat, decorate with any remaining peppermint bark, or even Williams-Sonoma Peppermint Snow. Slice and serve chilled.

Notes:
For a taller cake, use a smaller (7\"-8\") springform pan, lining the sides with a tall sheet of acetate which will serve as extended sides to the pan. You'll end up making about 6 layers of cake using this method.
In a pinch, store bought chocolate wafers can be used instead of the cookies. You'll need approximately 18 ounces of wafers.

*This post is sponsored by William-Sonoma and Feedfeed, but as always, all opinions are my own.

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$\"\"$

I made a huge batch of this addicting granola full of goodies like cranberries, chocolate, pepitas, dark chocolate and coconut for our feedfeed friendsgiving co-hosted with Simply Organic. We packaged the granola in small jam jars and gave them to guests as they left so they had something sweet to look forward to the morning after the event. As we head into the busy holiday season, this granola makes the perfect festive gift to give to friends and loved ones!

$\"\"$

Recipe by Kevin Masse

Adapted from Early Bird Foods

Ingredients:

3 Cups Rolled Oats

½ Cup pepitas

½ cup coarsely chopped pecans

¼ cup raw sesame seeds

¾ cup maple syrup

½ cup brown sugar

½ cup extra virgin olive oil

1 teaspoon Simply Organic Cinnamon

2 teaspoons Simply Organic Pure Vanilla Extract

½ teaspoon Simply Organic Almond Extract

1 teaspoon kosher salt

¾ cup toasted coconut flakes

½ cup dried, sweetened cranberries

½ cup dark chocolate, chopped

½ teaspoon flaky sea salt - such as Maldon

Method:
Preheat oven to 325 Degrees

In a large bowl, combine the oats, pepitas, pecans, sesame seeds, maple syrup, brown sugar, olive oil, cinnamon, vanilla, almond extract and salt. Stir to combine.

On a silpat lined baking sheet - spread granola evenly.

Place granola in oven and bake for 20-30 minutes, stirring after 15 minutes.

Remove from oven when Granola has turned golden brown and let cool completely.

Once cooled - transfer granola to a large mixing bowl and add coconut flakes, sweetened cranberries, dark chocolate and 1/2 tsp flaky sea salt such as maldon.

Granola will keep for 1-2 weeks in an airtight container at room temp.

"],["author_id",159641],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:02:44"],["count_rating_votes",1],["subtitle","with Cinnamon & Vanilla"],["title","Olive Oil Granola"],["deleted_at",null],["id",287],["image",{"__iterable":"Map","data":[["id",7243745],["url","https://data.thefeedfeed.com/static/2020/02/15/15817668155e47d89f08120.png"],["path","https://data.thefeedfeed.com/static/2020/02/15/15817668155e47d89f08120"],["extension","png"],["type","internal"],["server",1],["created_at","2020-02-15 06:40:23"],["updated_at","2020-02-15 06:40:23"]]}],["feed_id",646],["rating","5.00"],["image_id",7243745]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",17],["pivot",{"__iterable":"Map","data":[["feed_id",646],["story_id",320],["created_at",null],["updated_at","2019-07-24 13:02:44"]]}],["css",""],["urls",{"__iterable":"Map","data":[["edit","crowded_kitchen/articles/chocolate-fudge-bundt-cake/edit"],["main","crowded_kitchen/articles/chocolate-fudge-bundt-cake"]]}],["priority",221],["story_id",320],["flags",1],["created_at",null],["text","

Valentine's Day is just around the corner and we're all about chocolate this time of year. We've partnered with King Arthur Flour to share the ultimate sweet treat for your Valentine: Chocolate Fudge Bundt Cake. Ditch the store-bought chocolates and celebrate Valentine's Day by making this foolproof cake recipe by King Arthur.

$\"\"$

Made with King Arthur Unbleached All-Purpose Flour, this rich, fudgy cake is sure to satisfy your chocolate cravings.

$\"\"$

The addition of coffee intensifies the chocolate flavor, and sour cream ensures a perfectly moist batter. Finished with a smooth chocolate ganache and raspberries for garnish, what more could you ask for?

$\"\"$

Ready to get baking? Gather the ingredients and bookmark the recipe for future use. It just may be your new favorite cake recipe!

$\"\"$

Get King Arthur's full Chocolate Fudge Bundt Cake recipe here!

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$\"\"$

Ingredients

2 cups fresh Driscoll's raspberries

3/4 cup sugar

1 1/2 cup heavy whipping cream

1 tsp vanilla

1 envelope gelatin

3 Tbsp cold water

Method

Mix gelatin and cold water together. Stir until gelatin is dissolved. Let stand for five minutes to solidify.

Over medium heat, stir raspberries and sugar until sugar dissolves. Mash the berries to your desired texture.

Stir gelatin into berries until it dissolves. Let cool mixture cool completely.

Whip heavy cream and vanilla in stand mixer until soft peaks form.

Fold in Driscoll’s raspberry mixture.

Cover with plastic wrap and refrigerate for 4 hours.

Meanwhile, cut the angel food cake loaves into small cubes.

Once all ingredients are cooled, layer cubes of angel food cake, raspberry mousse, fresh Driscoll's raspberries whip cream in individual serving bowls.

Finally, garnish with a mint leaf and serve chilled.

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$\"\"$

Vegan Dark Chocolate Raspberry Layer Cake
Makes one 4 layer 6 inch cake

Ingredients

2 6 inch cake pans

Cake:

1 1/2 cups gluten free all purpose flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1 1/4 cups packed soft medjool dates, pitted, soaked in filtered water for 30 minutes and drained before using

1/4 cup organic almond butter

2 cups filtered water

2 Tbsp apple cider vinegar

Raspberry Filling:

3/4 cup Driscoll's fresh organic raspberries

2 tsp maple syrup

pinch sea salt

Frosting:

1 1/4 cups mashed sweet potatoes*

1/2 cup maple syrup

1/3 cup organic almond butter

1/4 cup filtered water (or as needed)

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

Topping:

1 cup Driscoll's fresh organic raspberries

Method

1. Preheat the oven to 375F degrees and position rack in center of oven.

2. Oil two 6 inch round cake pans and line their bottoms with parchment paper.

3. Whisk flour, cocoa powder, baking powder, baking soda, sea salt in a large bowl to blend well.

4. Place dates, water, and almond butter into a blender, and blend until smooth, then whisk this blended mixture into the flour mixture until well blended. Whisk in the cider vinegar until bubbles form.

5. Pour the cake batter into prepared pans, and place in the oven.

6. Bake cakes until set and a toothpick inserted into the center comes out almost clean, about 25-30 minutes. Remove from oven, let cool completely, the un-mold them onto two plates.

7. Slice cakes in half horizontally so that you have 4 layers. Set aside.

8. To make the raspberry filling, mash all ingredients together in a bowl with a fork until raspberries are the consistency of jam. Set aside.

9. To make the frosting, combine all ingredients in a blender and blend until smooth (since yams may vary in moisture, if you think the frosting is a little too thick add a few Tbsp more water). Set aside.

10. To assemble, place one cake layer on a plate, and spread a thin layer of frosting over it. Then spread some of the raspberry filling over that (keeping it in the center of the cake and not more than 1/4 inch away from the sides). Place the other cake layer over that, then spread more frosting, and berries over it like the last layer. Repeat with another layer, and top off with last piece of cake. Spread the remaining frosting on the top and down the sides of the cake.

11. Decorate the top of the cake with the fresh raspberries.

12. Serve!

*I like to roast my sweet potatoes in the oven. To do so, cut them in half, and place them cut side down on a parchment lined tray. Roast at 400F degrees for about an hour or until they are tender. Let cool before pureeing.

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$\"\"$

\n\n

Ingredients

\n\n

1/2 pound unsalted butter (2 sticks), softened to room temperature

\n\n

1 1/4 cups granulated sugar, divided

\n\n

4 large eggs + 1 large egg yolk, at room temperature

\n\n

2 6-oz containers of raspberries, divided

\n\n

3 lemons, zested, juiced & divided

\n\n

3 cups all-purpose flour

\n\n

1/2 teaspoon baking soda

\n\n

1/2 teaspoon baking powder

\n\n

1/2 teaspoon salt

\n\n

2/3 C whole milk, at room temperature

\n\n

1 teaspoon pure vanilla extract

\n\n

optional, for serving: 1 quart vanilla bean ice cream

\n\n

Directions

\n\n

Preheat the oven to 350 degrees and grease the inside of a 8 1/2 x 4 1/2 loaf pan with butter.

\n\n

1. Set aside.

\n\n

Beat the butter

\n\n

1. Place the butter in the bowl of a stand mixer and beat on high speed using the paddle attachment for 2-3 minutes, scraping down the sides occasionally as needed, until the butter is very light and fluffy.

\n\n

2. Add 1 C of granulated sugar and continue to beat for an additional 2-3 minutes at high speed until the butter is creamy and smooth.

\n\n

3. With the mixer on medium speed, add in the eggs one by one, allowing them to fully incorporate into the butter before adding the next egg. The butter may curdle, but be patient and have faith! Let the mixer keep blending it together & scrape down the sides as necessary. The butter & eggs will eventually combine into a single velvety mixture.

\n\n

Make the raspberry purée

\n\n

1. While the butter beats, add 1 6-oz container of raspberries to a food processor with 1/4 cup granulated sugar and the zest and juice of 1 lemon. Pulse until the berries are broken down and the mixture is liquid. Pour into a medium bowl and set aside.

\n\n

2. (If desired, you could use a fine-mesh sieve to strain the raspberry seeds out of the mixture.) (Alternatively, you could forgo the food processor and instead mash the raspberries with the back of a fork for a more rustic look.)

\n\n

Combine the dry ingredients

\n\n

1. In a large bowl, combine the flour, baking soda, baking powder, salt, and the remaining lemon zest. Whisk to combine and set aside.

\n\n

Combine the wet ingredients

\n\n

1. In a liquid measuring cup, combine the milk, vanilla, and the juice of 1 lemon. Whisk to combine. The mixture may curdle, but that is okay.

\n\n

Finish the cake batter

\n\n

1. With the stand mixer on low speed, slowly add about 1/3 of the dry ingredients and mix to combine. When the dry ingredients are just combined with the creamed butter, add in 1/2 of the milk mixture and mix until just combined.

\n\n

2. Repeat with the remaining dry & wet ingredients, starting and finishing with the dry, until all is mixed into the cake batter.

\n\n

Make the raspberry swirl layer

\n\n

1. Place 1/3-1/2 of the poundcake batter into a medium bowl. Very gently fold in the raspberry puree. You honestly cannot be gentle enough - we went through so much effort to make the batter light & fluffy with all that mixing! Just be patient and fold until the batter is mixed with the raspberry puree.

\n\n

2. (How much batter you use for this step will determine how much of the cake is swirled with raspberry. If you'd like to have lots of raspberry swirl, use half of the batter. If you'd like more subtle raspberry swirls, use 1/3 of the batter).

\n\n

Assemble the cake

\n\n

1. Pour the plain poundcake batter and the raspberry poundcake batter into the prepared loaf pan in alternating ribbons. Use a knife or toothpick to drag the layers around the pan, creating a marbled effect.

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2. Bake for 45 minutes to 1 hour until the cake has developed a beautiful golden crust and a toothpick inserted into the center comes out clean.

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3. Cool for 15 minutes in the loaf pan, before turning the poundcake out onto a cooling rack to cool completely.

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4. To serve, cut into 8 slices and top with a scoop of vanilla ice cream. Garnish with the remaining fresh raspberries and a grate of lemon zest, if desired. Enjoy!

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Notes

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Raspberry swirl lemon poundcake freezes beautifully! Wrap it tightly in foil or plastic wrap and store for up to 3 months.

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Rye Cake with Roasted Raspberries & Coriander-Vanilla Buttercream

- step 1: make the cake -

{can be made 1 day ahead}

Rye Cake

1 1/2 cup sugar (300 grams)

2 cups all-purpose flour (240 grams)

1 cup whole rye flour (113 grams)

1 1/2 tsp. baking powder

1 1/2 tsp. kosher salt

1 tsp. ground coriander

1 1/2 cups butter, softened

5 eggs

3/4 cup heavy cream

2 Tbsp. apple cider vinegar

1 tsp. vanilla

Preheat the oven to 350°. Butter and flour a 9 inch springform pan and line the bottom with parchment paper. In the bowl of a stand mixer, combine the sugar, flours, baking powder, salt and coriander. Fit the mixer with the paddle attachment and with the mixer on low, add the butter. Add eggs, one at a time until completely combined, and mixture is creamy. With the mixer on low, slowly add the cream until smooth. Finally, quickly mix in the apple cider vinegar and vanilla. Transfer the batter to the prepared pan and smooth the top. Bake for 1 hour or until a toothpick inserted in the center comes out with just a few moist crumbs. The cake will be very dark. Let cool completely before removing from the pan.

- step 2: a milk soak to keep the cake moist -

{can be made 1 day ahead}

Coriander Milk Soak

1 cup whole milk

1/4 cup sugar

2 tbsp. coriander seeds

1 vanilla bean, split and seeded

2 tbsp. brandy, optional

In a small saucepan combine all ingredients except brandy. Bring to a simmer and let cook for 5 minutes. Remove from heat and add brandy. Let cool completely and store in the refrigerator. Strain before use.

- step 3: make the buttercream -

{can be made 1 day ahead}

Vanilla-Coriander Buttercream

4 Tbsp. coriander seeds

2 cups (4 sticks) unsalted butter

8 oz. cream cheese, softened

4 cups powdered sugar

1 Tbsp. heavy cream

2 tsp. vanilla extract

In a medium saucepan, melt butter and 4 Tbsp. coriander seeds and let cook over medium heat until butter is lightly browned and fragrant, about 10 minutes. Let cool for 10 minutes and then strain out the coriander seeds. Discard seeds and let butter cool completely. Refrigerate until cold.

Using an electric mixer, beat the cold brown butter until smooth. Add the cream cheese and beat until combined. Add the powdered sugar and slowly beat until completely smooth. Add the cream and vanilla and beat again until incorporated.

- step 4: roast the raspberries -

{plan to make the day of}

Roasted Raspberry Filling

3 pints Driscolls Raspberries

1/2 cup sugar

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Place the raspberries on the baking sheet and sprinkle the sugar over top. Bake for 30 to 45 minutes, stirring every 15 minutes. The raspberries should cook down into a jam-like paste. Cool completely.

- step 5: assemble the cake -

1 Tbsp. coriander seeds

Fresh raspberries for garnish

Cut the cake into two layers with a long bread knife. Using a pastry brush, brush a generous amount of the milk soak onto both cut sides of the cake layers. Let soak in for a few minutes. Spread a layer of the buttercream over the bottom cake layer, and using a pastry bag pipe a band of frosting around the edges of the cake in a ring. This is to hold the raspberry filling in. Spread the roasted raspberry filling onto the middle of the cake to create an even layer. Place the other cake layer on top. Brush some more of the milk soak onto the top of the cake and let soak in for a few minutes. Spread a thin layer of buttercream over the entire cake as a crumb coat. Refrigerate the cake for 30 minutes to 1 hour, or until the crumb coat is firm. Finish icing the cake with the remaining buttercream. Heat a dry skillet over medium heat and add the coriander seeds, swirling the pan until seeds are fragrant and toasted, about 1 minute. Remove from heat and let cool completely. Lightly crush with the side of a knife on a cutting board or pulse once or twice in a spice grinder. Garnish the top of the cake with the coriander. Serve the cake with fresh raspberries on the side.

"],["author_id",181525],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2019-07-24 13:02:44"],["count_rating_votes",1],["subtitle","with Roasted Raspberries and Coriander-Vanilla Buttercream"],["title","Rye Layer Cake"],["deleted_at",null],["id",553],["image",{"__iterable":"Map","data":[["id",7244161],["url","https://data.thefeedfeed.com/static/2020/02/17/15819498205e4aa37c9c24b.jpg"],["path","https://data.thefeedfeed.com/static/2020/02/17/15819498205e4aa37c9c24b"],["extension","jpg"],["type","internal"],["server",1],["created_at","2020-02-17 09:33:33"],["updated_at","2020-02-17 09:33:33"]]}],["feed_id",646],["rating","4.00"],["image_id",7244161]]},{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["pivot",{"__iterable":"Map","data":[["feed_id",646],["story_id",2359],["created_at","2022-03-07 13:48:36"],["updated_at","2022-03-07 13:48:36"]]}],["css","#story-content p {\n margin: 10px 0;\n padding: 0;\n}\n#story-content table {\n 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{\n font-size: 9px !important;\n line-height: 150% !important;\n }\n}"],["urls",{"__iterable":"Map","data":[["edit","lisathompson/articles/you-should-be-baking-with-olive-oil/edit"],["main","lisathompson/articles/you-should-be-baking-with-olive-oil"]]}],["priority",2368],["story_id",2359],["flags",3],["created_at","2022-03-07 13:48:36"],["text","\n

*|MC_PREVIEW_TEXT|*

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It’s high time olive oil get a seat at the table
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tby Food Editor L isa Thompson
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Shift with the seasons and elevate your bakes by using bright, fresh olive oil instead of butter. These recipes are perfect for those of us looking to avoid dairy and for those of us just looking to switch things up! The peppery, slightly grassy notes in olive oil serve as the perfect counterpoint to common baking ingredients like warm spices, chocolate, and dried fruit. It’s best to use the highest quality extra-virgin olive oil you can afford to let its true colors (and flavors) shine. We love Brightland's Alive Extra-Virgin Olive Oil, but other common brands include California Olive Ranch, La Tourangelle, and Whole Foods' offering from their 365 line.

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Olive oil doesn’t have the water content that butter does, resulting in unique richness and texture that are definitely worth the calories. And because olive oil is a liquid at room temperature (hello, monounsaturated fat!), you get to skip the creaming process of typical baked goods.

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$\"\"$

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Braided Cardamom Olive Oil Bread
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This fragrant cardamom bread is like a cross between challah and Swedish cardamom buns: eggy, light, and with a tender, cottony crumb. Work the dough into a simple three-strand braid, brush with egg wash, and sprinkle with some cardamom sugar on top for a crunch. Pop it in the oven and revel in the sweet aromas that are bound to fill your home.

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$\"\"$

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Chocolate Olive Oil Baked Donuts
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tThese light, chocolatey baked donuts are perfect for that afternoon chocolate fix or weekend brunch. Oat flour, almond butter, and almond meal add structure while keeping these lovely, curvilinear delights gluten-free. Freshly grated zucchini provides a moist crumb and virtually melts into the batter. Give the donuts a dunk in a fudgey, olive oil-infused glaze reminiscent of the packaged snack cakes of my childhood, only better (and dare I say better for you).

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$\"\"$

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Olive Oil Blondies with Apricots and Pistachios
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\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tEarthy dark rye flour adds heartiness to these rich, apricot-and-pistachio-studded olive oil blondies. The olive oil lends a gooey center and crisp golden edges to elevate typical blondies.

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$\"\"$

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\n\n"],["author_id",2307490],["moderation_type",0],["story_topic_id",null],["publicated_at",null],["updated_at","2022-03-07 13:48:36"],["count_rating_votes",15],["subtitle","3 Feedfeed Recipes to Get You Started"],["title","You Should Be Baking With Olive Oil!"],["deleted_at",null],["id",2359],["image",{"__iterable":"Map","data":[["id",9112356],["url","https://data.thefeedfeed.com/static/2022/03/07/1646678511622651eff1031.jpg"],["path","https://data.thefeedfeed.com/static/2022/03/07/1646678511622651eff1031"],["extension","jpg"],["type","internal"],["server",1],["created_at","2022-03-07 13:41:52"],["updated_at","2022-03-07 13:41:52"]]}],["feed_id",646],["rating","5.00"],["image_id",9112356]]}]}],["sponsor",null],["id",646],["image",{"__iterable":"Map","data":[["id",9300864],["url","https://data.thefeedfeed.com/static/2023/11/29/17013012186567cbe2bb392.png"],["path","https://data.thefeedfeed.com/static/2023/11/29/17013012186567cbe2bb392"],["extension","png"],["type","internal"],["server",1],["created_at","2023-11-29 18:40:19"],["updated_at","2023-11-29 18:40:19"]]}],["description","Our favorite Olive Oil Cake recipes with beautiful images, curated from the feedfeed community of homecooks, chefs, bloggers, and food organizations/brands."],["rating","3.50"]]}]]}],["shows",{"__iterable":"Map","data":[["data",null],["error",null],["video",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["categoryVideos",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["feedVideos",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["categoryFeeds",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["categoryCollections",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["feedFeeds",{"__iterable":"Map","data":[["data",null],["lastPage",1],["error",null],["currentPage",1],["isLoading",false]]}],["favoritePosts",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["episodes",{"__iterable":"Map","data":[["isLoading",false],["error",null],["data",null],["currentPage",null],["lastPage",null],["video",null]]}],["videos",{"__iterable":"Map","data":[["data",null],["video",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null],["order",{"__iterable":"Map","data":[["value","-priority"],["label","Most Priority"]]}]]}],["events",{"__iterable":"Map","data":[["isLoading",false],["data",null],["currentPage",1],["lastPage",1],["error",null]]}],["favoriteFeeds",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["favoriteArticles",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["sponsoredPosts",{"__iterable":"Map","data":[["total",0],["data",null],["error",null],["lastPage",null],["isLoading",false],["currentPage",null]]}],["episode",{"__iterable":"Map","data":[["data",null]]}],["storiesPromo",{"__iterable":"Map","data":[["promo",null],["isLoading",false],["data",{"__iterable":"List","data":[]}],["currentPage",1],["lastPage",1],["error",null]]}],["categories",{"__iterable":"Map","data":[["data",{"__iterable":"List","data":[{"__iterable":"Map","data":[["type_id",1],["sponsor_id",null],["urls",{"__iterable":"Map","data":[["videoPosts","recipes/breads/videos"],["stories","recipes/breads/articles"],["topRecipes","recipes/breads/top-recipes"],["feeds","recipes/breads/feeds"],["collections","recipes/breads/collections"],["main","recipes/breads"]]}],["priority","15"],["feeds_count",23],["flags",1],["max_post_priority",4],["max_story_priority",0],["type_order",0],["type_view",1],["created_at",null],["name","Breads Recipes"],["short_name",null],["logo_id",9029710],["admin_notes",null],["updated_at","2024-02-12 05:34:00"],["count_rating_votes",2],["id",9],["image",{"__iterable":"Map","data":[["id",9029710],["url","https://data.thefeedfeed.com/static/2021/06/09/162325203260c0dc40894bf.jpg"],["path","https://data.thefeedfeed.com/static/2021/06/09/162325203260c0dc40894bf"],["extension","jpg"],["type","internal"],["server",1],["created_at","2021-06-09 11:20:32"],["updated_at","2021-06-09 11:20:32"]]}],["description","From labor-intensive loaves to quick breads, the range of recipes shared with #feedfeed is nearly limitless. 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Whether you’re a lifelong Vegan or are looking to incorporate more plant-based foods into your diet, we have tons of recipes from the feedfeed community to inspire you. With everything from vegan desserts to pastas, and even tacos, you’re bound to find a new favorite vegan recipe! Craving some vegan sweets? Check out our 5 favorite vegan desserts here.

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Welcome to the Feedfeed + Eggland’s Best hub with our favorite recipes featuring eggs! Serving ordinary eggs can feel, well, a bit ordinary. Serving up Eggland’s Best will make you feel like you’re doing something special. Eggland’s Best is perfect for a nutritious diet with more than double the omega-3s and vitamin B12, along with 6x more vitamin D compared to ordinary eggs!

\n\n

Learn more about Eggland's Best here.

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