Friday Favorites 9.9

1. I'm sure it's clear by now that I am utterly obsessed with all things tea. This chamomile corn chowder looks super intriguing!
2. Semi-sad that summer is almost over, but I can still pretend if I make these super pretty lime sugar cookies with pineapple buttercream - shaped like pineapples!
3. Here are the 10 best booze shout outs in rap music. I gotta say, I can't believe they left out Snoop's in 'Gin & Juice' to Tanqueray
4. The most dreamy way to decorate your cookies/cupcakes? Try a galaxy glaze!
5. Although I just said I'm hanging on to summer, I'm already eyeing these slow-cooker hot toddies. I guess you could say I'm torn about the seasons!
6. These "everything seasoned" galettelettes (mini galettes) with scallions and tomatoes sounds absolutely ridiculous. Plus Molly's blog is so cute! 
7. Boozy tarts are the best of all worlds - and these gin and tonic lemon tarts sound superb! 
8. An awesome read where traditional Japanese art meets tattoos and - cats! An interview with the creator behind Monmon Cats with Puss Puss Magazine. I would love to cover my apartment in his artwork!
9. I know, it's just September...but I rediscovered this grilled pumpkin bread with honeycomb. Let's just see, autumn can't come soon enough!
10. This honeycrisp old-fashioned sounds like the best way to welcome autumn in a few weeks!

The Battery - Charleston, South Carolina

Les Bouchées Quotidiennes

Have you ever tried broccoli slaw? This was the first time I've made/tasted it, and it was amazing. Good thing it keeps well in the fridge for a week because I kept eating it for days. It has the perfect balance of tangy, sweet and toasty. I made mine in a food processor, which cut down on some of the prep time. I served it with baked potatoes and baked BBQ tofu for a well-rounded meal. This tofu recipe was super easy and delicious too!

Lately I've been trying to make recipes that I put in my notebook 3 or more years ago, when I was still living at home. It's a weird feeling for me to make something that I made years ago in my parent's kitchen. I cooked a little when I still lived with them, but I didn't start really experimenting until a couple of years ago when I was on my own. In my own kitchen, I kind of flew off the handles and tried cooking everything. I was completely enamored with it, and still am (obviously). I have faint memories of my mom making this lemony collard green pasta with me, when I still lived with them. I was probably still learning to mince garlic with out slicing my fingers. It blows my mind how far I've come with cooking in just two or so years. Anyways, this pasta recipe is incredible and a cinch to make, so it's perfect for any weeknight dinner! 

I love potato salad, but this is no ordinary kind of potato salad. It's made with blue potatoes (although you can use red), chipotle peppers in adobo sauce, fresh corn, cilantro, and many other delicious ingredients. Although it's pretty spicy, it's refreshing at the same time. This is perfect for any hot summer night and this dish is definitely better if you let it chill in the fridge a couple of hours. It reminds me of the burrito bowls from Chipotle, which sounds weird I guess, but much healthier! Serve over romaine with some beer and you're set! This recipe is originally from Appetite for Reduction.

My latest and greatest downfall (besides buying more cookbooks): sushi with ikura. And yes, I ate all of this. I also FINALLY bought a sushi rolling mat yesterday! Can't wait to use it because I can't keep going out for sushi once a week.

Salads are one of my favorite things to pull together on days where I don't have leftovers. This one is adapted from this fully loaded kale salad and includes: farmer's market tomato and raw kale, carrots, red onion, avocado, hemp seeds, leftover toasted pecans (from the lemony collards pasta), and a delicious maple tahini dressing. I always feel full and energized after eating a big salad, so I'm trying to incorporate them into my lunches lately.

I have a thing for corn chowder. The best thing my mom makes, hands down, is any type of soup. But her corn chowder is something else all together. It's perfect in winter, when it's super cold, or in the summer, when fresh corn is abundant. The best thing about corn chowder is there are a million different variations on it, and you guys know how much I love recipe variations! This one is a summer curried corn & vegetable chowder from Appetite for Reduction. Isa was the first person to hook  me on to adding coconut milk and lime to corn chowder, after making this garden version with fresh basil and chives. The coconut milk and lime adds a completely different flavor profile to a regular corn chowder. This one also has a lot of curry powder and cilantro, so it's bursting with different flavors. You will certainly be seeing different corn chowder recipes on here all summer! 

One reason why I love summer is that I can go crazy in the kitchen for a few hours with out having to worry about (too much) homework. This is all I can say about these chipotle lentil burgers: they are the best veggie burgers I've ever made or tasted. And besides that, they are incredibly easy to make! I don't know how to explain the flavor of these except it's a deep, smoky one. Top with vegan mayo and maybe add some bread & butter pickles, if desired. I also made these baked onion rings to serve with the burgers. I used GF all purpose flour and GF breadcrumbs (some with GF panko). This was my first time tasting onion rings (ever) and they were magnificent! I could have eaten an entire plate of these. Both of these recipes originally come from Appetite for Reduction.

We haven't even had these banana pepper plants for two weeks and they are growing fast! Earlier this week they were just tiny flowers. I can't wait to pickle these!

One of my other food downfalls are spicy vegan sandwiches with avocado, tomato, and vegan mayo. I adapted this from the buffalo tempeh recipe in Appetite for Reduction. I used tofu instead of tempeh because I accidentally bought tempeh with gluten in it (whoops!). I didn't let the tofu marinate, but I certainly would if you have time. It was still delicious with all the sandwich fixins and sides. I highly recommend adding a few fresh basil leaves to the filling above for an extra tasty summer sandwich!
Update for a third sandwich option: vegan mayo, bread and butter maple bourbon pickles, buffalo tofu & fresh basil. Trust me.

Strawberry Vodka Smash

Mike's mom gave me some huge sprigs of mint from her garden that weren't exactly "edible", but perfect for making mint simple syrup. The great thing about this syrup is that it takes less than 10 minutes from start to finish, and it keeps 2 weeks in the fridge! I also got a new bucket of local strawberries yesterday from my parents, so I obviously put two and two together for this delicious summer cocktail! Expect to see more cocktail recipes around here now!

Strawberry Vodka Smash

makes 1 cocktail

• 1/4 cup of (local) strawberries, tops removed and halved
• 1/2 - 3/4 oz mint simple syrup
• 1 oz vodka (Tito's is GF)
• ice
• tonic water
• fresh mint sprigs (optional)

1. Place strawberries in the bottom of a cocktail shaker. Use a muddler, or the top of a wooden spoon (and some elbow grease), and mash berries until almost pureed. 
2. Add mint syrup and vodka. Shake vigorously. 
3. Fill a highball glass with ice. Pour strawberry mix over ice.
4. Top with tonic water and optional torn fresh mint sprigs.
5. Stir and enjoy!

Looking for delicious strawberries in the Triad area? My family has been going to Bernie's Berries for as long as I can remember and I highly recommend them. I've never had tastier strawberries in my life. Plus you can pick them yourself, if you want!

August Favorites

How is August already over?! I feel like time has been going by way too fast. I've also somehow already survived two weeks of school! So here are my favorite recipes from August, that I highly recommend making! If it's from a cookbook, leave your e-mail and I will gladly send it to you! 

 1. 6-ingredient Sriracha Tempeh + Green Beans

This dish marinates for 30 minutes but only takes 5 minutes to actually cook. The main ingredients are: water, sriracha, tempeh, GF soy sauce, and green beans. It sounds simple, but the outcome of the dish was incredible. I will be making this over and over again. I highly recommend this for any night that you are short on time but want something good and spicy!
//FoReals Life

2. Black Bean Summer Squash Enchiladas

In the summertime, I eat as much zucchini and squash as possible. What better way than to use them in enchiladas? These enchiladas are spicy, packed with flavor and so delicious. I highly recommend using a homemade enchilada sauce for these (see here; sub vegan sour cream + vegetable stock). Just be sure to make these before summer is over and zucchini is no longer in season! 
//Fat-Free Vegan

 3. Cauliflower Crust Pizza

I recently discovered that Mike can eat cauliflower (!!!). So after this amazing discovery, I have been cooking with it once a week. And I know what you're thinking: cauliflower in a pizza crust? But trust me. This is may be the best GF crust I've ever had. The ingredients and process are incredibly simple. The recipe I used isn't vegan but can easily be made so by using egg-replacer. 
//Love & Lemons

4. Lemon-Blueberry Bars with Coconut Crust 

Who doesn't love lemon bars? These are studded with blueberries and are on top of a delicious, "buttery", coconut shortbread crust. The lemon flavor is bright and amazing! These are not vegan, and I'm not sure if there is a suitable substitute for eggs in lemon bars. However, I used vegan earth balance sticks, brown rice flour, sorghum flour, and tapioca starch. 
//La Phemme Phoodie

 5. Lemony Chickpea Kale Stir-Fry

Apparently I'm on a lemon kick lately! This "stir-fry" is quick and satisfying. It has chickpeas, tofu, zucchini, lemon, and caramelized onions. I never thought I would like chickpeas and tofu together, but this lemony stir-fry is great for a quiet night in. Serve it with brown rice or quinoa with earth balance, garlic, and salt. 
//101 Cookbooks

 6. Easy Weeknight Curry

Every time I make curry, I feel like I get better at it every single time. I'm constantly saying "this" is the best curry, then I quickly change my mind to another recipe. So I'm doing it again: this is the curry of the summer. It has an incredibly buttery undertone that comes from cooking the vegetables in coconut oil and coconut milk. The lime juice, fresh basil, and sriracha toppings also tie the dish together. Make this before the summer is over and you will not regret it! Serve over jasmine or basmati rice. Leave your e-mail for the recipe!
//Super Natural Everyday

7. Buffalo Tempeh + Vegan Ranch Salad

I actually hated ranch dressing when I wasn't mostly vegan. I sat with kids at lunch in middle school who put it on their pizza, which disgusted me to no end! (no offense to any ranch lovers). But this ranch is vegan, healthy, and tangy. It pairs perfectly with the spicy hotness of buffalo smothered tempeh. This salad is great for lunch and also doesn't take too much effort to prepare.

//The PPK

Black Bean Spaghetti + Garlicky Balsamic Peppers

School is back in session (ugh), so time is short in my little kitchen. I am trying to learn to throw together quick meals and not fall back into the easy habits of processed food. I am also trying my best to not go to the store for just one single thing. Pantry cooking rules! I promise, with a well-stocked one, you can do it too. Here's something I pulled together late last night that is packed with flavor and protein. Black bean spaghetti has a whopping 80g of protein for the entire bag. So next time someone asks you where you get your protein from and you're vegan, just shove a bag of that pasta in their face. Deal? :)

Black Bean Spaghetti & Garlicky Balsamic Peppers

• 1 bag of black bean spaghetti or regular GF pasta
• olive oil
• salt
• dried thyme, red pepper flakes + dried oregano
• 5-6 baby sweet peppers or 1-2 large bell peppers, cut into thin strips
• 1/2 C mushrooms, chopped (optional)
• 3-4 small tomatoes or 1/2 cherry tomatoes, sliced (do not de-seed)
• 2-4 garlic cloves, minced
• balsamic vinegar (note: I eyeballed the measurements for the vinegar, so they aren't accurate) 
• red wine vinegar (or red wine) 
• fresh basil

1. Bring a pot of water to boil for your pasta and cook according to package directions (note: black bean spaghetti cooks on simmer not boil). Heat a skillet over medium high, add about 1 T oil. Add mushrooms, peppers, a few pinches of dried thyme and a pinch of salt to help release water. Saute until almost softened, 3-4 minutes.
2. Add the tomatoes and garlic. Cook 2-3 minutes, being careful not to burn the garlic. Add dried oregano and red pepper flakes, and more salt if desired. Stir and turn up to high.
3. Add about 2 T red wine vinegar to the pan and 1/4 C or more of balsamic vinegar. The fumes will be very "acidic" and could be unpleasant to the eyes, so be careful. Bring to a quick boil, then turn down to simmer. Cook, stirring occasionally 3-4 minutes, until the "sauce" has reduced in half. 
4. Plate your spaghetti and top with sauce. Add more red pepper flakes and fresh chiffonaded basil on top. Voila! 

July Favorites

I'm trying to do some new things with the blog lately to keep it interesting! Monthly favorites is something a lot of my favorite blogs do (see here). So here's a roundup of my favorite things I made in July! I hope I can still post a lot even with school and other various activities. 

 1. garden corn chowder with basil + chives//the PPK
     I'm mildly obsessed with corn chowder and the many variations that exist on it, so this obviously had to be made. I was pleasantly surprised at how well the lime juice and coconut milk paired with the corn/potato mix. I'll still be dreaming about this one when fall rolls around.

 2. Foil-packet soy lime salmon with green beans, cajun corn salad + herb potato salad
     //J + S, Budget Bytes + Thug Kitchen
      I made salmon for the first time (finally)! All three of these meal components are incredibly easy to pull together. I made an easier version of the corn salad by just using what I had on add and adding a LOT of hot sauce. The potato salad was a refreshing and incredibly garlicky twist on the mayo-laden side we all eat in the South. The salmon can be made on any weeknight since it takes little prep. 

 3. The 5-Minute Cajun Grit Bowl//here!
      I have been making this grit bowl since I learned how to make polenta grits and microwave eggs. Together, they make an easy, hearty, and spicy breakfast. I can be half awake and still be able to pull this together. 

 4. Summer Squash Soup with Tofu Croutons//Super Natural Every Day
     I'm pretty sure I have mentioned this book a few times. Heidi Swanson is the first cookbook author I discovered when I was 17 or so, and her recipes have really impacted how I cook food. I highly recommend her book to anyone who wants to experience more with vegetables, grains, beans, and eat more vegetarian food. This soup is exquisite. It's the only word I know that fits. You make a coconut oil/curry paste mash to cook potatoes and squash in, then make a coconut milk broth, finished off with crispy pan-fried tofu croutons. All of the recipes in both of her books are just as amazing.

 5. Blueberry-Raspberry Cobbler with Oat Biscuit Topping//Sprouted Kitchen
     My first cobbler! July seemed to be filled with a lot of 'firsts' for Infinite Zest! I had fresh, local, organic blueberries from a farm that my parents have been going to for years here in the Triad, and I wanted to make something special. I also had some raspberries to throw in. The oat biscuit topping pairs perfectly with the berries and lemon juice/zest. 
[For substitutions: 1/2 C oat flour, 1/4 C sorghum flour, 1/4 C tapioca starch, 1 tsp xanthan gum, 1/2 C GF rolled oats, 5 T Earth Balance baking sticks, 1/2 C plain coconut milk yogurt]

 6. The Balm 57 Cocktail//here!
      It's pretty obvious that I love cocktails. I mean, next to food, I really love reading blogs like The Boys Club that post extensive info on liquor and classic drinks. This is also my first cocktail creation, recreated from a drink I had at Sticks & Stones! Dreamy blackberry whiskey pairs with agave, lemon juice, and mint for a refreshing summer drink. Bottoms up!

 7. Peach Arugula Salad with Lentils, Avocado + Roasted Jalapeno Vinaigrette//Sprouted Kitchen
     I'm trying to be better about making lunches for myself. Sometimes the day just gets away from me, then 4 rolls around, and suddenly I'm starting dinner with out having eaten since breakfast. Whoops! It's horrible. But I have SO many recipes saved that it makes no sense for me to just skip lunch. This decadent, perfect salad is everything I want for lunch. NC peaches, arugula from Guilford College's farm, French lentils, avocados, and the best roasted jalapeno shallot vinaigrette. The dressing will burn your nostrils a bit, but what's wrong with that? Absolutely nothing. Go make this pronto!

8. Zucchini Fritters//Smitten Kitchen
    Perfection in the kitchen is not easily reached, but when it is, it creates quite a sensation. You labor over something for so long: shredding the zucchini, pressing just the right amount of water out, cleaning your cast iron skillet for the first time JUST for these perfect little fritters, watching them like first-time parents to make sure they don't burn too much. It may seem tedious, like, who cares that much about some damn fritters? Well, when you take all of these extra precautions and treat it carefully, you are rewarded with this: the perfect fritter. Golden brown, puffy, and to-die-for with a cashew sour cream. Sometimes the extra effort really is worth it.

Cheater Zucchini Marinara

We all have nights when we really don't want to cook. I can be especially bad about this. Lately I am trying to go as long as possible with out eating at a restaurant due to trying to save money and not wanting to be gluten-ized again. Meals like this, that are easy to pull together and healthy, keep me from going out.

I always keep a jar of organic pasta sauce in my pantry. I like to try different flavors, like Cabernet or roasted garlic. I try to make sure that it's organic and made with actual onions and garlic, not granulated or dehydrated. Of course it would be great to have homemade marinara always on hand, but having a reliable back up pasta sauce is just as good! 

Cheater Zucchini Marinara

• 1 small/medium zucchini, diced 
• 1/4-1/2 yellow onion, thinly sliced
• 1 T olive oil
• salt
• thyme, oregano + red pepper flakes
• 2-3 garlic cloves, smashed
• 1/2 a jar or more of store-bought organic marinara (or homemade!)
• GF spaghetti
• optional add-ins: cheese, vegan cheese, nutritional yeast

1. Boil water for pasta and cook according to package directions.
2. Heat a small/large skillet (depending on how much sauce you need) on medium high heat. Add the oil, then onions and a pinch of salt. Cook until soft and caramelized, stirring occasionally, about 10 minutes or more. 
3. Right before your onions start browning slightly, add the zucchini. Cook onions and zucchini until they are both slightly golden brown and zucchini is cooked through, another 5 minutes or so. Stir in smashed garlic and cook until fragrant, 2 minutes.
4. Add as much pasta sauce from a jar/homemade that you need for your pasta. I used about half a jar. Add thyme, oregano, salt and red pepper flakes. Turn up heat until it starts to bubble, then turn down low to simmer while your pasta cooks. If the sauce is getting too thick, feel free to add a splash of water, red wine, or vegetable broth. 
5. Drain your pasta whenever it's done and toss with pasta sauce! Voila!

Strawberry Lemonade Salad

I have finally gotten myself back into a regular salad routine! I find myself eating them for lunch most days of the week because I am (successfully) trying to ignore processed foods. Lucky for me, processed foods does as much damage as gluten/dairy/wheat to my stomach, so it's easy for me to avoid. Another way I easily avoid them is my stocking my fridge and pantry with healthy, fresh items. 

I like to keep organic romaine lettuce, a big bag of organic carrots, and the occasional celery or fruit to throw in. Having a variety of nuts and seeds also adds a nice crunch to your salad. Today I wanted to try something different. I had half of an avocado in my fridge, some strawberries, and the usual carrots/lettuce. I stumbled across this post which more or less inspired this salad. I was too lazy to make the dressing, so I created my own. This salad is lemony, bright, and refreshing! Just adjust the amount of ingredients to your liking/how many you are serving.

Strawberry Lemonade Salad

(adapted lightly from this)

• romaine lettuce, chopped
• 2 carrots, cut into ribbons using a vegetable peeler
• half of an avocado, diced
• 4-5 strawberries, hulled and halved
• a handful of almonds/sunflower seeds, toasted 
• juice of 1 lemon or less (I used about 3/4 of a whole lemon)
• splash of olive oil
• a few glugs of raspberry/strawberry vinegar (balsamic or white balsamic works too)
• optional add-ins: feta, goat cheese, pickled red onions

1. Toss lettuce, carrots, avocado, nuts, and strawberries together. 
2. Squeeze lemon juice over the salad. Add olive oil, vinegar and any other add-ins.
3. Toss and enjoy!

Garlicky Seared Summer Squash Pasta

We all need to change up our pasta every once in a while...so let's ditch the tomatoes and use fresh summer produce! I found some great local squash at a market on my street that received it from a local college's farm. How awesome is that? I also got two pounds for $2, so I was very pleased. 

Over the years, I have taught myself a few handy cooking techniques. Searing is a great method of cooking because it cooks it quickly, thoroughly, and it has a slightly "blackened" taste, which is always great. I used things I needed to use up in my fridge, so feel free to change things out or add other vegetables!

Garlicky Seared Summer Squash Pasta

• 1 box of GF corn-quinoa pasta (or regular pasta)
• olive oil
• salt and pepper
• 1/2 yellow onion, diced
• 1 medium or two small summer squash, cut into 1/2" chunks (any variety)
• 3-4 cloves garlic, smashed and minced (or more!)
• red pepper flakes
• fresh basil
• nutritional yeast or cheese

1. Bring a pot of water to boil for your pasta. Heat a large skillet over medium heat. Add about 1 TBS of olive oil. Add onions, a pinch of salt, and cook until just translucent, about 5 minutes. 
2. When water is boiling, add pasta and cook according to directions.
3. Add squash to the skillet and turn up to medium-high heat. Add red pepper flakes and cook until cooked through and lightly browned, about 4 minutes. Turn back down to medium heat. Add the garlic and cook 1-2 minutes, being careful not to burn it. Remove the pan from the stove.
4. Drain your pasta. Toss in a big bowl with the seared squash and fresh basil.
5. Top with nutritional yeast or cheese. Served with a big salad! 

The Pimm's Teacup

Have you ever had Pimm's No.1? It's probably my favorite booze on the market. It's considered a "fruit liqueur" and has a sweet, fruity flavor. Mixed with Sprite, cucumber slices, lemon and orange peel, and strawberries, it becomes one of the most refreshing summertime drinks of England: the Pimm's Cup. I had my first Pimm's cocktail at Printworks Bistro and immediately fell in love. This liqueur also pairs incredibly well with St.Germain, an elderflower liqueur. 

I happened to have a pitcher of pomegranate oolong iced tea in my fridge that I've been sipping on for a few days. I've been thinking of concocting a Pimm's pomegranate drink, but this will have to do for now. Luckily, Pimm's is pretty affordable (less than $20) but is not found at every liquor store. Hopefully I will come back with a fancier Pimm's cocktail in the future that includes some fruit and tonic!

The Pimm's Teacup

• 1 C iced tea (see link above for the kind I used; I recommend something fruity)
• 1 shot of Pimm's No.1 liqueur
• Cucumber slices

Pour tea into a teacup. Mix in Pimm's. Drop in an ice cube if desired and top with cucumber slices. Happy Pimm's O'Clock!

(730) a wild strawberry cannot be tamed

Wild Strawberries
By Shel Silverstein

Are Wild Strawberries really wild?
Will they scratch an adult, will they snap at a child?
Should you pet them, or let them run free where they roam?
Could they ever relax in a steam-heated home?
Can they be trained to not growl at the guests?
Will a litterbox work or would they leave a mess?
Can we make them a Cowberry, herding the cows,
Or maybe a Muleberry pulling the plows,
Or maybe a Huntberry chasing the grouse,
Or maybe a Watchberry guarding the house,
And though they may curl up at your feet oh so sweetly,
Can you ever feel that you trust them completely?
Or should we make a pet out of something less scary,
Like the Domestic Prune or the Imported Cherry,
Anyhow, you’ve been warned and I will not be blamed
If your Wild Strawberry cannot be tamed.

vegan butter//brown sugar//strawberries//cake batter//baked + flipped

the beautiful finished product on a rainbow plate and tablecloth

strawberry cake with beer and cider

 roasted strawberry coconut milk popsicles made in ice cube trays

roasting strawberries


//1. strawberry upside-down cake with cardamom
//2. roasted strawberry coconut milk popsicles

(686) father's day + remembering grandma

so I made a cake for Father's Day:

The most perfect lemon bundt cake was made, to be exact. This was sort of an homage to my late grandmother, Zettie, who used to make a mean lemon pound cake as many times as I wanted it. We never got her recipe for it, or for her famous prune cake, but I wanted to remember her by making this for my father since she was his mother. This cake, adapted from Deb, is moist, citrusy as all gets out, and sweet. It was perfect. This is my favorite cake that I've made so far, in the year and a half span of baking I've been doing. 
I used about 8 lemons in this cake all together for the batter, lemon syrup, and glaze. I could've used more glaze but I didn't want to over do it. Next time, I will use all of the glaze because it sets after cooling for a while and is awesome. 
I converted this using 1.5 C sorghum flour, 1.5 C tapioca starch, 3 tsp xanthan gum, 2 sticks of vegan earth balance sticks, about 1/2 tsp (and a pinch more) of salt instead of 1 tsp, and 3/4 C vegan buttermilk (1 c rice milk + 1 T vinegar, leveled off). 
I am very, very pleased with this cake, and more so with the fact that it came out of the bundt pan perfectly this time! My mother told me more grease and less flour works best. It turned out great. I think Zettie would be proud of me if she could try this cake. I really miss her and don't think of her too often because sometimes it's hard to believe she's gone. I think this reminded my father of her too. But I'm sure that she's smiling somewhere for this cake and me.

(674) sugar dusted rubies

This. Cake. Will. Change. Your. Life.

Ever since Deb posted this beautiful cake, I have been dreaming of baking it ever since on a lovely spring or summer day. After one more prod and recommendation from a good friend of mine, who swore up and down that this was the cake of my dreams, I gave in. I declared to my mother that this cake would be made this weekend in a beautiful Anthropologie pie plate. This is probably one of the easiest cakes to make. A simple batter with all the usual ingredients, topped with sliced strawberries and sprinkled with sugar on top, to make an extra crumbly crust. Do yourselves a favor and bake this, tonight!