birthday treats (:

It’s (almost) my BIRTHDAYYYY! This year, unlike the rest, I have yet to face any existential questions or life-floundering moments directly leading up to my birthday (editor’s note: cried and got stress hives en route to a bday picnic). Which, if you ask me, is a major improvement and could be thanks to my fully formed frontal lobe, or my newfound ability to compartmentalize in a *healthy* way. I have a million grey hairs on my head, and if I hadn’t been growing them since I was 18, I would be far more concerned but they’re a fun little fashion accessory even if sometimes they are stick straight and pop out of the ridiculous bob I just gave myself. And yes, you read that right that “I” gave myself - a cut in the bathroom over the toilet seat (per usual). (Maybe I did end up having a slight mental breakdown after all?)

I have a theory that as we age, the years blend together and somehow fewer major life moments happen until the very obvious big ones (marriage, children, etc.) This past year felt very consequentially uneventful and yet, AND YET, so much has still happened. My reality today is so different than it was last year and in a multitude of ways I am so grateful but I am also so incredibly terrified by this fact. I read something this week that pretty much said the universe won’t let you get comfortable where you don’t belong. I also read something about complacency nearly as damaging to being a workaholic. I took this mentality into work this week, into social situations, but most importantly kept it stored safely in the back of my mind as I’m setting goals and thinking more about my life. Turning 26 is means for self reflection (drama). All jokes aside though, I know I’m going to wake up on Monday (my actual bday 9/9), and instantly throw myself into the gratitude meditation that consistently makes me cry to TRULY start my 26th year off on the most rejuvenating note.

Who knows this may be the year I get into running (just bought a pair of shoes). This may be the year I learn a new language (been googling Italian language classes). This may be the year that I quite literally become a ballerina (catch me in my second semester at Brooklyn Ballet). But, this also *will* be the year that I’m more present and in tune with my desires, needs, and all my superfluous dreams (all practicality aside). I’ve found in this past year that doing little things that are slightly embarrassing, or get me out of my shell, have healing powers and ground me in presence. As a person who lives so far in the future that I’m often blind to what’s going on around me, it’s a breath of fresh air when I have moments where I quite literally feel my feet on the ground.

WITH all this being said, thank you all for support and for reading and I’m so excited to share my *treats* with you and start cooking! <3

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In thinking through this year’s menu, I wanted to have something a little more fresh and punchy but nostalgic. I was watching Claire Saffitz and she recreated a strawberry shortcake ice cream bar (aka one of my fave treats from childhood) so strawberries were on the brain. Then, of course, all the summer I wanted to make the viral popcorn marshmallow concoction. So, I settled on a strawberry Rice Krispie treat.

And, as we are allll aware at this point, sourdough has been one of more exciting endeavors of this past year. I made cinnamon rolls earlier this year and the way that the dough long ferments brings such a richness to the dessert while making it light and creamy despite any density the dough may have. SO, I thought long and hard (and decided I needed to make a real, actual cake for a birthday celebration) coming to the conclusion to make a vanilla bean sourdough cake. This was technically the most challenging of the desserts but also the one I was *most* excited for.

It was the general consensus that the strawberry treats came in first place, with sourdough cake in second, but was still a strong contender and folks were impressed nonetheless about my cake baking skills. Either way, hope you enjoy and PLEASE try these at home (:

Strawberry Rice Krispie Treats

• 6 tablespoons of butter

• 10oz bag of large marshmallows

• 1, 12oz bag of freeze dried strawberries

• 5 cups of brown Rice Krispies (these are the only gluten free kind you can find)

Instructions:

1. Grease a 9x9 pan with butter or coconut oil

2. Blend the strawberries in a blender until they are a fine powder, holding around 8-10 pretty, full size slices aside for decoration

3. In a large pan, melt the butter

4. Once butter is melted, add in marshmallows. Stir until completely melted

5. Move the pan off the heat and stir in blended strawberries

6. Add 5 cups of Rice Krispies, stirring until just combined

7. Pour in the mixture into the greased pan and press into place, placing the additional strawberries on top.

8. Let cool for 2-3 hours before cutting and serving

Sourdough Vanilla Cake with Vanilla Bean Cream Cheese Frosting

For the cake:

• 1/2 cup of active sourdough starter

• 2 1/2 cups of all purpose flour

• 1 cup water

• 1/4 cup of unsalted butter

• 1/4 cup of coconut oil

• 2 cups cane sugar

• 3 large eggs

• 1 tsp salt

• 1 tsp baking soda

• 2 tsp baking powder

• 1 1/2 tablespoons vanilla bean paste

For the frosting:

• 1/4 cup softened butter

• 1 block of cream cheese (softened)

• 3 cups of powdered sugar

• 1 tablespoon of vanilla bean paste

Instructions:

1. In a large bowl, combine the softened butter and oil, mixing until smooth. Then, add in the water, sourdough starter, and flour.

2. Cover the bowl and let rest on the countertop (or in a warm place) for 24 hours.

3. The next day, beat eggs and sugar until smooth. Slowly fold in the baking soda, baking powder, salt, and vanilla bean paste.

4. Preheat oven to 350 degrees and grease two 9 inch baking rounds, placing a small round of parchment on the bottom of either pan.

5. Add egg mixture to the fermented dough, mixing until just combined. Be careful to not over mix!

6. Divide the batter into the two pans as evenly as possible. Place in preheated oven and bake for 35 minutes or, until a skewer comes out clean.

7. While the cakes are baking, combine the softened butter and cream cheese into a thick paste. Slowly mix in the powdered sugar cup by cup until completely combined and no clumps remain (this is far easier in a stand mixer but work those muscles girl!). Add in vanilla bean paste as a final step.

8. Once frosting is complete, place in an airtight container in the fridge until ready to use.

9. Let cakes cool completely cool (4-5 hours) before icing. The tops of the cakes may be a little ugly due to crystallization, but the crumb is really delicate so be careful when cleaning the cake.

10. Frost the cake layers and enjoy!!

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WOW HOW FUN IS THIS?! My first baking/cooking Substack - so so geeked! And excited for more (:

Xoxoxo, Delaney