Charlie’s Chocolate Bundt + Lavender Vanilla Glaze

Lately, I have been craving rich, yummy comfort foods. Especially sweet ones! I’m currently trying to break that habit because my jeans don’t really like it, but man! do I love a good slice of cake or decadent pastry. And my passion for baking has only shown itself more in the past few weeks.

I wanted to share this recipe because is a refreshing take on the typical chocolate cake, but it’s also very moist and indulgent. Kudos go to my daughter, or this recipe would have never been born- so it’s named after her. She requested a chocolate butterfly cake a while back, which I obliged with this recipe. However, her cake was slathered with vanilla buttercream and then decorated with a trillion sprinkles.

After making her cake, I started thinking about ways I could make it again, but in a more sophisticated, simple, and elegant way. I have also been trying to use as many unexpected herbs in my cooking as possible, recently. While chocolate and vanilla are classic flavors (and what my daughter picked), I wanted a twist and ultimately decided to add lavender.

I also made a large batch of lavender lemonade to serve with it. YUM! Which my husband eventually turned into a cocktail with gin and ginger beer. Basically, we’ve been living in a lavender heaven!

In my opinion, this is a wonderful cake to bring to a spring or summer gathering or share with family on a special occasion. However, in my case this was just for fun, and I ended up sharing it with my sister-in-law and family. I was glad they loved it- enough to even enjoy it for breakfast! Haha! ( I apologize for not having more photos!)

If you decide to try this out, I truly hope it brings you as much happiness as I had making it.

Ingredients:

Cake:

3 cups flour

2 cups granulated sugar

1/2 cup cocoa powder

1/2 tsp salt

1 Tbsp baking soda

2 eggs

1 cup buttermilk

1 cup cooking oil (I used coconut)

1/2 cup hot water

1 Tbsp vanilla

1 pkt instant chcolate pudding

1/2 cup sour cream

Glaze:

1/2 cup heavy cream

1 tbsp dried lavender buds

2 1/2 cups powdered sugar

1 tbsp lemon juice

Instructions:

Preheat oven to 350°F. For the Cake, mix all dry ingredients, by hand or in a mixer. In a separate bowl, combine pudding mix, eggs, buttermilk, water, oil and 1 tablespoon vanilla. In large mixer bowl, combine dry ingredients and wet, by slowly pour in the wet ingredients while whisking with electric mixer on low/medium speed for up to 2 minutes. Stir in sour cream. Pour into greased bundt pan.

Bake on 350° for 50-60 minutes. Cool in pan 20-30 minutes. Invert cake onto wire rack or plate. Cool completely.

Meanwhile, for the glaze, Bring cream just to a simmer, stirring occasionally, in a small saucepan over medium. Remove from heat, and stir in dried lavender; let stand 10-15 minutes.

Pour lavender milk through a fine wire-mesh strainer into a bowl, and cool completely, about 20 minutes. 

Whisk together powdered sugar, salt, 1/4-1/2 of the lavender milk, and 1 Tbsp. fresh lemon juice. Whisk in up to 2 teaspoons lemon juice, 1 teaspoon at a time, until desired consistency is reached. (However, because I didn’t want the lemony taste to take away from the lavender I ended up adding a little bit of water instead, to thin out the glaze. Don’t add so much water, though, that you dilute the taste or make your glaze so thin it sinks into the cake.)

Sprinkle with dried lavender buds, if desired. Enjoy!

Hopefully you whip this up, post a picture, and tag me on social media @lone_birch.

Farmhouse Fave: Apple Maple Bourbon Cinnamon Buns

About a month ago was the first day since quarantine that I was able to have an entire day [almost] to myself. Noah had to go see his [biological] mom, so, while hubby and the other two oldest kiddos made the long trek to VA to meet her, T and I stayed home and tried to relax. If you know me, you know that “relax” isn’t in my vocabulary. It’s one of the hardest things for me to do and, with four kids around, it’s not something I often get to attempt.

That said, T and I layed in bed, watched movies, cuddled on the couch…and I managed to fit in a little laundry. While we were lounging a bit in the morning, I stumbled upon a couple of recipes that sounded divine, only I couldn’t decide- between the two- on which to make. At one point, I even contemplated trying to be ambitious and make them both with a toddler hanging around my feet screaming, “ME TOO! ME TOO!”, because of her desire to help. Disaster? I think, yes. Haha.

So, instead, I decide to marry the two into a delicious, gooey masterpiece and knew the kids would be thrilled to come home and find them ready for dessert or a sweet, breakfast treat the next day. Needless to say, I kick myself for not thinking to make something like this as a nice send off surprise for Noah. But, they are so yummy that they are definitely going to be a go-to that we will all get to enjoy over and over.

They DO take a little time and effort, so I wouldn’t exactly call them “quick and easy”. But, the result smells and tastes amazing! And, I’ll be honest, I’ve had a hard time keeping my hands out of that pan! Hopefully, if you make these, you love them as much as we do.

Don’t forget, you could always add things like pecans or walnuts, raisins, and other favorite ingredients into the filling mix to make it your own. Without further adieu, here’s the recipe!

Apple Maple Bourbon Cinnamon Rolls

Dough:

1 pkg active dry yeast

3 cups all purpose flour, plus more for dusting your work surface

2 tblsp butter, melted, plus more for buttering the bowl and baking dish 

2 tblsp granulated sugar

1/2 tsp salt

1 large egg, lightly beaten

Filling:

1 cup packed brown sugar

2 tsp ground cinnamon

1/2 tsp salt

1/4 stick unsalted butter, melted

2 granny smith apples, diced small

Icing:

4 ounces cream cheese, softened

2 cups confectioners’ sugar 

1/4 cup maple syrup

1 tablespoon bourbon (optional)

1 tsp vanilla extract

Directions

  1. For the dough: Place the yeast and 1 cup lukewarm water in the bowl of a stand mixer and whisk to combine. Fit the mixer with the dough hook and add the flour, butter, granulated sugar, salt and egg. Knead on medium-low speed until the dough forms a ball and releases easily from the sides of the bowl.
  2. Butter a large bowl; transfer the dough to the bowl. Cover with plastic wrap and set aside until the dough has doubled in size, about 1 1/2 hours.
  3. For the filling: In a medium bowl, stir together the apples, brown sugar, cinnamon, salt and butter. Set aside.
  4. Preheat the oven to 375 degrees F. Butter your baking dish.
  5. Punch down the dough a couple of times, then roll it into approx 16-by-12-inch rectangle on a lightly floured surface. Spread with the filling, leaving a 1/2-inch border.
  6. Starting at one of the short ends, roll the dough into a cylinder and then slice into 8-12 rolls. Arrange the rolls, cut-side up, in rows in the prepared baking dish. The filling will be “watery” and start leaking. Feel free to spoon what comes out over and into the crevices of the rolls to help retain flavor and moisture. Cover with a clean kitchen towel and leave to rise until nearly doubled in volume, about 45 minutes. Uncover and bake about 20 minutes.
  7. For the icing: Blend or stir the cream cheese and confectioners’ sugar. Add the rest of the ingredients and mix until smooth. Top the warm cinnamon buns with icing and serve.

Tip: If you plan to reheat them to eat the next day, be careful not to leave them in the microwave too long. 10 seconds in ours was enough to restore the fluffy, gooiness without melting away the icing or turning the dough into a hard rock.

Also, if you happen to have a cute two year old around to help, snap a pic of them licking off all that frosting! It’s too cute and you’ll know all your hard work paid off from the satisfied look on their face. (as seen below)

If you recreate these, let me know in the comments below, or tag me on social media so I can see!

Recipe inspired by and adapted from Half Baked Harvest and Nancy Fuller.