Blog-iversary 3

3 yrsSew You Think You Can Cook is 3 years old!

This past year has been a whirlwind in my personal life between welcoming a second baby boy to our family and moving across the country.

Blogging-wise I have continued to grow. I have 43 more followers by e-mail and 270 more Facebook fans. I’ve become more active on Twitter and Instagram with a total following of 423 and 530, respectively.

In this fourth year I hope to find the time to delve into monetizing the blog and gaining some sponsored posts. That’s if my two busy boys allow me to do so! I did however, finally pay to own my domain name! As my “birthday gift,” take a look up at the top of your browser and you’ll notice something a little different. The “dot wordpress” is no longer there! I hope your finger memory (and mine!) adjusts quickly when you type in

For Mother’s Day 2016 my husband got me a macro lens for my camera and I have enjoyed taking photos even more! I’m even breaking out the tripod these days. Now when I recreate a recipe from my blog for dinner, I try and reshoot the photos. Updated photographs can be found on Balsamic Glazed Beef Roast, Baby Baked Beef Burritos, and Sweet Potato Waffles.

I hope you’ll continue to follow along with my journey here on the internet.

It has become my tradition to share something new to me on this milestone. For my 1st year, I baked with olive oil. For my second, I made marshmallow for a cheesecake. Keeping with the sweet side of experimentation, this year I’m sharing a vegan cupcake!

Why vegan?

We have friends here in California that we knew in Ohio as well who follow a vegan lifestyle. They have a daughter who is 4, a son who is only 2 weeks younger than Firecracker, and are expecting a third child in a month-ish. We did a play date with them and Firecracker was insistent about wanting to bake cupcakes with “Emmer.” I found a recipe that didn’t require any strange ingredients (borrowing almond milk from them) or coconut. The kids did a fabulous job making these cupcakes and the dozen didn’t last long. Icing didn’t come to fruition though and instead I ended up with a glaze. But it’s a glaze that was fantastic! No one felt bummed or cheated by not having a beautiful frosting peaked top.

We will be having a joint birthday celebration for the 2 year olds next week and I’ll be remaking the cupcake base. Now to find an actual frosting – if you have a recipe for coconut free vegan frosting please share it with me in the comments!

This recipe makes 1 dozen cupcakes.

Vegan Vanilla Cupcakes


  • 1 3/4 C flour
  • 1 C sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 C almond milk
  • 1/3 C olive oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract


  1. Preheat oven to 350 degrees F. Line cupcake tin with liners.
  2. In a large bowl, whisk together flour, sugar, baking soda, and salt. Add the almond milk, olive oil, vinegar, and vanilla. Mix until just combined.
  3. Divide batter in cupcake tin. Bake 18-20 minutes. Allow cupcakes too cool in the pan for 1 minute before removing to a cooling rack.

*This recipe is adapted from Alison at*

Vegan Maple Glaze


  • 1 1/2 C powdered sugar
  • 1/2 C almond milk
  • 1/2 C canola oil
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract


  1. Using a hand mixer, whisk together all ingredients until smooth. Poor over cooled cupcakes.

Vegan Vanilla Cupcakes with Vegan Maple Glaze  Sew You Think You Can Cook

#FoodieExtravaganza: Midsummer Eve


Laura of Baking in Pyjamas challenged us to create a dessert that is Midsummer Eve themed. I’m not going to lie, I had to Google “Midsummer Eve.” All I knew was that the summer solstice, the longest day of the year, falls on June 21st in the Northern Hemisphere. What I didn’t know was that in some countries it’s an official holiday! In Sweden, celebrations involve dancing and singing around a florally decorated maypole. In Scandinavia, people clean their homes and decorate them in flowers. In Denmark, traditional foods include pickled herring and strawberries.

Thankfully, Laura’s instructions were to make a dish that meant “midsummer” to us. To answer her call, I immediately thought ice cream! Though really, any time of year is good for ice cream in my book.

I found myself in possession of a massive amount of mint when the grocery store was sold out of the small packages. I’d only needed a couple of tablespoons to mix into Greek yogurt for some lamb burgers. (A recipe that is still under development here in order to be photograph-able) As such, you’ll be seeing a couple more minty recipes on the blog over the next couple of months.

Mint Gelato for #FoodieExtravaganza from Sew You Think You Can Cook (1)

But back to the recipe at hand. Fresh mint gelato. Egg-free gelato.

We are within walking distance of a very delicious gelato shop and our sweet teeth know it! I think I’ll be making ice cream much more often now so we can enjoy a cup for a fraction of the cost.

I didn’t have any chocolate in the house when I made the gelato but found that the fresh mint really did need another flavor to balance it. I decided to use some of my farmer’s market yield of berries to make a sauce. The brightness of the fruit was exactly what the gelato needed; better than chocolate even! To make the berry sauce I put some fresh (frozen works, too) berries in a small saucepan with a little sugar over medium heat until syrupy then gently mashed them with the back of a spoon to achieve the texture I wanted.

Egg-Free Mint Gelato


  • 1 C sugar
  • 2 tbsp corn starch
  • 2 C whole milk
  • 2 C heavy cream
  • 6 sprigs fresh mint


  1. Whisk together sugar, corn starch, milk, and heavy cream in a sauce pan over medium heat. Stir constantly until the mixture starts to bubble and thicken.
  2. Place a large bowl in an even larger bowl of ice water. Pour gelato base into the bowl to cool. Put the mint in the gelato and let steep for 5 minutes. Remove the mint. Place the gelato base in the refrigerator at least 4 hours to chill completely.
  3. Place gelato in ice cream maker and follow the directions for your ice cream maker.
  4. Serve with either a berry or chocolate sauce.

*This recipe is adapted from Leigh Anne at*

Mint Gelato with Berry Sauce for #FoodieExtravaganza from Sew You Think You Can Cook (2)

Be sure to check out these other midsummer treats:

Blueberry Slab Pie by A Day in the Life on the Farm

Carrot Vanilla Custard by Sneha’s Recipe

Chocolate Fondue with Strawberries by Making Miracles

Dark Berry Gelato by Baking in Pyjamas

Kladdkaka by Culinary Adventures with Camilla

Mango Souffle by G’Gina’s Kitchenette

No Bake Lemon Cheesecake by Fearlessly Creative Mammas

Nordic Walnut Cake with Coffee Icing by Food Lust People Love

Simple Peach Crisp by Cooking with Traci

Swedish Cheesecake with Strawberries by Caroline’s Cooking

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

SRC: Double Chocolate Cookies


It’s Secret Recipe Club Reveal Day! In the Secret Recipe Club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

It’s actually a miracle I’m even posting with The Secret Recipe Club today! We moved to California from Ohio last month and I felt quite confident that skipping out of April’s SRC reveal day would be the only break necessary to get through the travel.

I had no problem selecting and making my dish for today’s reveal, but I did have a problem blogging it! We got the keys to our new home April 16th, moved in April 18th, and received delivery of our goods on April 19th. I’m supposed to get internet installed today. Hopefully that happens. It’ll be a while before I get a chance to stop by and check out all of the other SRC posts today, but you can see them via the link at the bottom of my post.

Everything I’ve been doing has been via mobile, except for the rare occurrences when I was able to get away from the boys and sit at a coffee shop with wifi. I actually never left the house, if I had to drive, without my computer so I could at least type up blog posts (this one included) in Word so that when I did get a moment of internet bliss I could quickly and efficiently schedule some posts!

We met a few of our neighbors after moving in and one of them generously and thoughtfully brought over a 6 pack of beers from local breweries that he put together. I knew I’d be searching through my assigned blog, Dessert Before Dinner written by Stephanie, for a thank you treat. The Jalapeno Beer Cheese Bread caught my eye, but it was another SRC post. I knew everyone loves cookies so I decided on her White Chocolate Chunk Chocolate Cookies. I put most of the cookies in a large mason jar and tied it with a bow. It’s a good thing I did, too, because I found these cookies to be insanely addictive. I definitely broke my “only two cookies at a time” rule and even sneaked one for breakfast the following morning.

Double Chocolate Cookies for Secret Recipe Club from Sew You Think You Can Cook (1)

This recipe makes 18-20 cookies.

Double Chocolate Cookies


  • 1 stick butter, softened
  • 1/3 C sugar
  • 1/3 C brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 C flour
  • 1/4 C + 2 tbsp cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 C white chocolate chips


  1. Preheat oven to 350 degrees F.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until fluffy.
  3. Add the egg and vanilla and mix until combined.
  4. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add to the stand mixer and mix until combined. Fold in the white chocolate chips until evenly distributed in the dough.
  5. Drop spoonfuls of the cookie dough onto two baking sheets. Bake 10-13 minutes. Allow cookies to cool 5 minutes on the pan before removing to a cooling rack.

*This recipe is adapted from Stephanie at*

Double Chocolate Cookies for #SecretRecipeClub from Sew You Think You Can Cook (2)

To see the other bloggers who participated in the Secret Recipe Club this month click here:

#EVOOChallenge: Dark Chocolate Chip Olive Oil Donuts

It’s the final day of the #EVOOChallenge. This challenge, in which we make foods with the only cooking fat being olive oil, was issued by Spartan Olive Oil. The goal is to highlight the benefits of using olive oil over its less healthy counterparts, I’m looking at you butter and vegetable oil. Search the hashtag on social media to see more great recipes!

While both olive oil and vegetable oil have 120 Calories and 14 grams of fat per tbsp, olive oil has 10 grams of monounsaturated fat (the good fat) whereas vegetable oil has only 3 grams of monounsaturated fat. Monounsaturated fat is actually good for your health; it reduces bad cholesterol and provides vitamin E. (Source: American Heart Association)

This unfiltered extra-virgin olive oil is made from the olives of 700 year old trees in Sparta, Greece. The flavorful oil has a rich golden color and smooth texture. I wanted to highlight the nutty, fruity flavor of the oil in my recipes this week.

I wanted to end the week on a sweet note and make dessert, or breakfast if you’re so inclined! I got a donut pan for my birthday last summer and thought it was about time it was christened! I brought my son into the kitchen and let him whisk the ingredients and add the pinch of salt… which ended up being more than a pinch… ah well!

I veered a bit from the recipe: I substituted cake flour for the pastry flour because I simply didn’t want to buy another flour variety (we’re moving in a couple of months and I really need to start cleaning house). I don’t know if chemically that was a valid substitution, but I ran away with it. I also used whole milk instead of buttermilk because I didn’t have any in the fridge. (Yes, I know there’s a substitution involving vinegar but for only 2 tbsp worth of milk I didn’t bother.) And yet another “lazy baker” change was to put dark chocolate chips inside the donuts instead of glazing them with a beautiful dark chocolate icing. With my first attempt at baking donuts I didn’t fully realize that the tops wouldn’t get golden so for aesthetic purposes they definitely benefit from a frosting. I wonder if it’d be possible to flip the donuts midway through the baking process to get both sides golden from the pan. (I’m just “talking” out loud here.)

Dark Chocolate Chip Olive Oil Donuts for the #EVOOChallenge from Sew You Think You Can Cook

My 18 month old snagged a donut during food photography took a little bite and declared them “good.”

This recipe makes 6 baked donuts.

Dark Chocolate Chip Donuts


  • 1 C cake flour
  • 1/2 C sugar
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 3 tbsp olive oil
  • 2 tbsp milk
  • 1/4 C dark chocolate chips


  1. Preheat oven to 375 degrees F. Grease a 6 tin donut pan with olive oil.
  2. In a bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, whisk together the eggs, olive oil, and milk.
  4. Combine the wet ingredients into the dry ingredients until smooth. Fold in the chocolate chips.
  5. Divide batter evenly into prepared donut pan. Bake 10-15 minutes, until a toothpick inserted comes out cleanly.

*This recipe is modified from Tara at*

Dark Chocolate Chip Olive Oil Donuts for the #EVOOChallenge from Sew You Think You Can Cook (2)

Disclaimer: By participating in this 5 day challenge I received a bottle and pouch of Spartan Olive Oil. 


Black & White Cookies

I have two cookbooks dedicated solely to cookies yet I never really think to make them! It’s not until an event pops up that requires cookies to be made that I remember I have these books.

There was a service event at church calling for homemade cookies. I searched through my Pinterest boards and found a couple of recipes that intrigued me, but when it came time to bake them I realized I didn’t have all of the ingredients as I’d thought, and then I continued reading and didn’t have time to chill the dough long enough either. So I opened up The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009 on a mission to find a recipe that would make at least 2 dozen cookies, could be made quickly, and with what I had on hand. The recipe I chose is from December 2005.

Black and White Cookies are, according to the cookbook, somewhat of a favorite in NYC. I’ve never had the classic half black half white cookie so I can’t confirm that these tasted like the real deal or not. I know they don’t look like the real deal though because I don’t have the talent or patience to frost 28 cookies, so I used piping bags and went wild.

Mini Black and White Cookies

Ingredients for cookies:

  • 7 tbsp butter, softened
  • 1/2 C sugar
  • 1 egg
  • 1 1/4 C flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/3 C buttermilk
  • 1/2 tsp vanilla extract

Ingredients for icing:

  • 2 3/4 C powdered sugar
  • 2 tbsp corn syrup
  • 2 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 4-6 tbsp water
  • 1/4 C cocoa powder


  1. Preheat oven to 350 degrees F. Grease 2 baking sheets.
  2. In the bowl of a stand mixer, cream together butter and sugar until fluffy. Add the egg and beat until combined.
  3. In a bowl, whisk together the flour, baking soda, and salt.
  4. In another bowl or glass, whisk the buttermilk and vanilla.
  5. Alternately add the dry and wet ingredients to the butter, beginning and ending with the dry.
  6. Place spoonfuls of dough onto prepared baking sheet and bake 6-8 minutes, rotating pans halfway. The cookies are done when they’ve puffed and the edges are a pale gold. Allow cookies to cool on a cooling rack.
  7. Make the icings: Whisk together the powdered sugar, corn syrup, lemon juice, vanilla, and 2 tbsp water. Add more water if needed. Divide icing in half and stir the cocoa powder into one half.
  8. Frost the cooled cookies: Classically they are half white and half black. If you pipe like I did you can get away with a half batch of icings.

*This recipe is adapted from The Gourmet Cookie Book: The Single Best Recipe from Each Year 1941-2009*

Black and White Cookies | Sew You Think You Can Cook

Disclaimer: This post contains affiliate links.

#BundtBakers: Beverages

4ae7b-bundtbakerspostIt’s that time of month for me to share a bundt cake with you alongside #BundtBakers. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month Laura of Baking in Pyjamas chose Beverages to be our inspiration in baking.

I wracked my brain for this one. I’ve already shared a mimosa bundt and one with Khalua. I wasn’t even convinced I’d fit “bake a bundt” into my busy last-month-before-baby schedule but when I spontaneously purchased Apple Cider a light bulb went off.

This pound cake tastes like Fall. My husband said it reminded him of banana bread and I found the seasonal spices to hint towards a pumpkin treat. It’s a dense cake that lends itself nicely to being thinly sliced, toasted, and topped with apple butter.

I didn’t make a glaze for my cake because I didn’t want it to be too sweet, but if you think it to be “naked” a simple confectioners sugar & milk mixture would be great – especially if you throw some cinnamon and nutmeg in with it – or confections sugar & apple cider. Maybe even some real maple syrup (especially if you toast a slice!) or caramel.

Apple Cider Pound Cake


  • 3 C apple cider
  • 2 tbsp maple syrup
  • 3 sticks butter, softened
  • 2 C sugar
  • 6 eggs
  • 2 tsp vanilla extract
  • 3 C flour
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp ground allspice
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp salt


  1. In a saucepan over medium-high heat, bring apple cider and maple syrup to a boil. Boil, stirring occasionally, 30-40 minutes, or until reduced to 1 C. Remove from heat and set aside.
  2. Preheat oven to 325 degrees F. Grease a bundt pan.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the eggs one at a time and then the vanilla, mixing until combined.
  4. In a large bowl whisk together the flour, baking powder, and spices. Add half of the dry ingredients to the stand mixer and mix until incorporated. Add the apple cider and mix until combined. Add the remaining dry ingredients until incorporated.
  5. Pour batter into prepared bundt pan. Bake 1:15-1:30, or until a cake tester inserted comes out cleanly. Allow cake to cool in the pan before turning out onto a cooling rack.

*This recipe is adapted from Mary at*

Apple Cider Pound Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Apple Cider Bundt Cake from That’s My Home

Apple Cider Bundt Cake w/ Caramelized Apples from The Freshman Cook

Apple Cider Bundt Cake from A Day in the Life on the Farm

Apple Cider Pound Cake from Sew You Think You Can Cook

Apple Juice Spice Bundt with Caramel Apple Glaze from Our Good Life

Apple Spice Latte Bundt from Living the Gourmet

Black Forest Hot Chocolate Bundt from Baking in Pyjamas

Cava Bundt Cake from La mejor manera de hacer…

Chai Bundt Cake from Jane’s Adventures in Dinner

Chocolate Chai Bundt Cake from Basic n Delicious

Chocolate Expresso Bundt Cake from En la cocina de Caro

Dark ‘n Stormy Bundt Cake from Eat, Drink, and Be Mighty

Earl Grey Bundt Cake with Milk and Honey Glaze from Brooklyn Homemaker

Margarita Bundt Cake with Candied Limes from How to Philosophize with Cake

Mexican Hot Chocolate Rose Cake from Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice

Milo and Condensed Milk Bundt Cake from Passion Kneaded

Mojito Bundt Cake from Baking Yummies

Orange Juice Pine Nut Bundt Cake from A Kingdom for a Cake

Pacharán & Apple Bundlettes from I love Bundt Cakes

Pumpkin Coffee Bundt Cake from Los Chatos Chefs

Pumpkin Spice Latte Bundt Cake from Liv for Cake

Red Wine Chocolate Bundt Cake from Brunch with Joy

Root Beer Float Bundt from Food Lust People Love

Tiramisu Bundt Cake from Patty’s Cake

Vanilla Chai Honey Latte Bundt from Tartacadabra

White Chocolate and Espresso Bundt Cake with Coffee Glaze from Taking On Magazines

White Russian Mini Bundt Cakes from Magnolia Days

#BundtBakers: Sprinkles

4ae7b-bundtbakerspostThis month #BundtBakers are baking cakes with sprinkles! #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month fun host is Terri of Love and Confections.

Surprisingly, I was stumped by the task. As much as I love Funfetti cake (I used to request it for my birthday in college) I thought, “There has to be something else I could do!” So I reached out to Kate and she provided me with this recipe for Pistachio Cake. Sprinkles BundtTo fit our sprinkles theme I used green sprinkles instead of food coloring. The cake is already a light green thanks to the pistachio pudding so my green sprinkles melted into the cake creating an almost zebra like pattern! I did take a photo of the sprinkles in the batter as proof that I did indeed use sprinkles in my cake! (Photographic evidence to the right.)

This August marks the first in 5 years that Kate and I aren’t making a birthday cake together. (Cue the tears.) Her birthday was last Thursday and mine is in 9 days. If we can’t be together I might as well use her mom’s recipe! And the real reason we (aka I agreed to Kate’s suggestion) chose this pistachio cake is because the birthstone for August is Peridot – a light, bright green. A perfect fit for our August Bundt.

Pistachio Sprinkle Bundt Cake


  • 1 box yellow cake mix
  • 1 box pistachio instant pudding
  • 4 eggs, beaten
  • 1 1/4 C water
  • 1/4 C vegetable oil
  • 1 tsp almond extract, divided use
  • 3/16 C sprinkles, plus more for decoration (optional)
  • 1 1/4 – 1/2 C powdered sugar
  • 3 tbsp milk


  1. Preheat oven to 350 degrees F. Grease a bundt pan.
  2. In a large bowl whisk together cake mix and instant pudding. Add the eggs, water, oil, and 1/2 tsp almond extract until combined. Gently fold in the sprinkles, if using. Pour batter into prepared bundt pan.
  3. Bake 37-40 minutes until a cake tester comes out cleanly. Allow cake to cool in pan at least 30 minutes before turning out onto a cooling rack.
  4. Make the glaze: whisk together 1 1/4 C powdered sugar, 3 tbsp milk, and 1/2 tsp almond (or vanilla) extract. Add more powdered sugar if a thicker glaze is desired. Pour over completely cooled cake.
  5. Decorate with sprinkles!

Pistachio Sprinkle Bundt Cake for #BundtBakers from Sew You Think You Can Cook

You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

And don’t forget to take a peek at what other talented bakers have baked this month:

Black Onyx Bundt Cake from Living the Gourmet

Bourbon Walnut Pound Cake from Magnolia Days

Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas

Bundt Cake Extra Chocolateado from la mejor manera de hacer…

Celebration Confetti Bundt Cake from Cali’s Cuisine

Chocolate Chip Cheese Cake from Tea and Scones

Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots

Chocolate Walnut Cake with Sprinkles from FoodJam

Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake

Crazy Coco Bundt Cake from Los Chatos Chefs

Eggless Vanilla Confetti Bundt Cake from SimplyVeggies

Funfetti Bundt Cake from Liv for Cake

Funfetti Bundt Cake from Recipes, Food & Cooking

‘Guild the Lily’ Bundt from Jane’s Adventures in Dinner

Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Jammin’ Jimmies Bundt from Noshing With The Nolands

Nutella Bundt with Nutella Glaze from Food Lust People Love

Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life

Orange Dreamscicle Confetti Cake from Our Good Life

Raspberry Ricotta Bundt Cake from Brunch With Joy

Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections

Sprinkled Jelly Donut Bundt Cake from Making Miracles

Sprinkles of Love Cake from A Day in the Life on the Farm

Strawberry Sprinkled Bundt Cake from The Freshman Cook

Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril

Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes

Vanilla Mini Bundts from Passion Kneaded

Watermelon Bundt Cake from Eat, Drink and Be Mighty