“Think about yourself as a little seed planted in rich soil. All you have to do is stay there and trust that the soil contains everything you need to grow. This growth takes place when you do not feel it. Be quiet, acknowledge your powerlessness, and have faith that one day you will know how much you have received.” -Henri Nouwen, The Inner Voice of Love
Spring’s here, guys. Do you know what that means?? It means longer days, more sun, shorter sleeves. It means lighter foods, fresher berries, more iced coffee. It means it’s been a year since I posted photos and recipes from this lemon ricotta pancake-filled morning and went live with Teaspoon of Ink. It means first glimmers of new life after the darkness (beautiful in its own right, though it is) of winter.
I don’t have much to say in reflection of Teaspoon of Ink’s first anniversary. I’m often mistaken in thinking that, as time goes by, I will automatically become a smarter person. In fact, as I reflect on the past year, I honestly feel more confused and have more questions about both blogging and life than I did a year ago. The thing is, I don’t feel like it’s regression. I think that, as much as it sucks, we need to be confused before we can really grow, and perhaps I have always settled for “getting by,” never letting myself face the deeper questions out of fear of not finding easy answers. So here’s to another year of sticking it out through hard questions, knowing that seeds of truth are buried deep under the snow, and waiting for the springtime to come.
I’m excited to share these photos because Britni and I have once again joined forces for a collaboration of floury flowers/flowery flours (heh) and it was so much freakin fun and we both wish we could quit our day jobs so we could do this every day. Go to Britni’s blog for more flower goodness. Her post on this endeavor is coming soon, but in the meantime check out her other work! I mean, LOOK at that cascade of blooms. Girl is LEGIT.
lemon blackberry yogurt cake
3 cups all purpose flour
1 cup plain yogurt
1 cup canola oil
1.5 cups coconut sugar
4 large eggs
4 tsp baking powder
1 tsp salt
zest from 2 medium sized lemons
1/2 cup lemon juice
*Optional, for assembly: Handful of blackberries for filling/garnish
1. Preheat oven to 350 degrees F. Grease three 6″ cake pans
2. Sift flour, baking powder, and salt together with wire whisk in a medium bowl.
3. Whisk yogurt, sugar, and eggs together in large mixing bowl.
4. Add oil, lemon juice, and zest to large bowl with yogurt mixture. Whisk to form a frothy batter.
5. Fold the dry ingredients slowly into the wet ingredients with a wooden spoon. Mix until just incorporated into a smooth, lump-free batter.
6. Pour batter evenly into the prepared pans. Bake 30-35 minutes, or until a toothpick inserted into cakes comes out clean.
7. Cool cakes on a wire rack in the pans, then turn them out of pans onto rack to cool completely.
8. Optional: when assembling cake, smash blackberries with spoon and add to filling between layers.
1/2 cup (1 stick) unsalted butter, room temperature
4oz fat free cream cheese, room temperature
1 tsp coconut extract
1-1.5 cups powdered sugar
1. Mix butter and cream cheese with electric mixer until smooth and creamy.
2. Add coconut extract and powdered sugar, 1/4 cup at a time, until incorporated and at desired sweetness.
3. Store in air-tight container, refrigerated, for up to 1 week.