i wanna do bad things to you

sunday night supper club 1: pineapple cake

sunday night supper club 1: garlic toast, carrot souffle, and quinoa salad

tonight we had sunday night supper club. inspired by a handful of recent articles in the new york times about sharing meals, the general consensus in the back-to-the-land books i've been reading about "building community", and when nick said, "i always find people who love to eat and play board games", i figured, why not do it? i LOVE cooking for people, i love cooking, and i love trying new things. unfortunately the excitement was a little too much for seth and he had his first bonafied melt down after our guests left and his wonderful bath. stewart wrapped him up in his swaddle (arms out, man style) and he just let into a wail! it definitely caught us off guard because it was the first time he's ever balls to the wall let his emotions have at it. after trying a number of things (bottle, boob, naked, new clothes, rubbing his back, burping, etc) i picked him up and we walked out of the bedroom and into the hallway and he stopped crying. incredible. he settled down and then went to bed about 10 minutes later, immediately into a deep sleep. someone was definitely a little overwhelmed and overtired. but, good on us! tomorrow is the 7 week mark and it's the first crying fit where we were just stunned by the decibel and emotion!

anyway, tonight i made a souffle. my first ever. a carrot and cheese souffle. it was delicious, but i thought it was an epic fail! but on the martha stewart video she says, "well it's not really a souffle, it's more of a pudding" and mine was the same consistency! yay! it was so mushy but delicious on toasted garlic bread. i'm interested in trying to make a souffle again. i'll just probably make one out of my company's coming bridal edition book first. that's the true house-wife recipes.

i also made a quinoa salad and this cake. the cake ended up falling because i put too much pineapple. but it was super dense. so, if you don't like dense cake then reduce the amount of pineapple to 8oz (230ml) AND make sure you squeeze as much liquid out of it as possible (which i was lazy at). i made an icing with earth balance, rice milk, icing sugar, and the juice and zest from 1/2 a lemon. use your favourite icing recipe is what i'm saying. and then i topped it with chopped up candied ginger. and kim brought ice cream. another big box of ice cream in my freezer. maybe i should make an ice cream cake.

adapted from Pineapple Cake with Cream Cheese Frosting

  • 1 (14 oz.) can crushed pineapple, well drained
  • 2-3/4 cups flour
  • 1-1/2 cups brown sugar
  • 3-1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup rice milk
  • 1/2 cup olive oil oil
  • 1 tsp. vanilla
  • 4 eggs
Preheat oven to 325 degrees F. butter two round cake pans.
In large bowl, combine flour, sugar, baking powder, baking soda, salt, 1 cup rice milk, olive oil, vanilla, and eggs; beat until combined, add pineapple then beat for 2 minutes on medium speed.
Pour batter into prepared pans. Bake at 325 degrees F for 30-40 minutes or until toothpick inserted in center comes out clean and cake pulls away from sides of pan. Cool completely on wire rack. ice the centre and on top of the two rounds, top with chopped candied ginger, and eat with ice cream.

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