A year ago today, Munchin with Munchkin was born! Sick of forgetting the recipes I had created, I sat down at my computer and began to write them out. With a BFA in photography, I thought how hard could food photography be? I quickly discovered, food was a challenging subject.
I started with my eggplant parmesan. With my studio lights in a different country, I relied on the natural light from my kitchen window. Without a reflector, I used a cereal box wrapped in tin foil to bounce light. By the time I was done, dinner was cold. I wondered, would all of my suppers be microwaved leftovers from now on?
When I finally created my first post, I was overwhelmed by anxiety. Who would read this? Would anyone actually make one of my recipes? What if a recipe fails? Will people leave mean comments? Is this a waste of my time? I don’t have a culinary background, what am I doing??
When I hit that publish button, I had no idea what I had started. Little did I know, people would pay attention. I would gain readers from around the world and meet other food bloggers just like me! I would even be published on other sites and be nominated for a Canadian Weblog Award!
I can’t believe what a positive outlet this blog has become. Thank you all so much for the endless love and support. It’s you, the readers, who make it all worth while.
I would also like to thank my fiancé, Greg. When I burned a pot of rice and nearly broke down, you ran to the local Indian restaurant and saved the night. When I need an unusual ingredient you hop in the car and drive around the city, just so I can get agar, amchar masala or hibiscus petals. You reassure me that my photos are awesome, even when they are declined for “composition” on various food porn sites. Lastly, you always tell me my food is delicious, even when I know it’s not. So thank you Greg, I couldn’t do this without you.
To celebrate my blog’s birthday, I made a matcha vanilla bean layer cake with coconut buttercream icing. This recipe is adapted from Mark Bittman’s book, How to Cook Everything. Munchin with Munchkin has been such an incredible learning experience and I am excited for what the future has in store.
So thank you again for the support.
- 2 cups cake flour (plus more for dusting the pans)
- 2 ½ Tsp. baking powder
- ¼ Tsp. salt
- 3 Tbsp. matcha powder
- 1 ¼ sticks unsalted butter, room temperature
- 1 ¼ cups granulated sugar
- 4 eggs
- 1 Tsp. vanilla beans
- ½ Tsp. vanilla extract
- ¾ cup light coconut milk
Preheat oven to 350
Grease two 9 inch cake pans. Place a circle of parchment paper on the bottom of the pan and grease the paper. Dust with flour and tap out the excess. Set aside.
Sift together flour, baking powder, salt and matcha powder. Set aside.
With an electric mixer, cream the butter. Gradually add the sugar and beat for 3-4 minutes.
One at a time, beat in the eggs. Add vanilla beans and extract and stir to combine.
With a spatula slowly fold in the flour mixture in small batches alternating with the coconut milk. Mix just until it is smooth.
Split the batter between the two cake pans and bake for 25-30 minutes. Test with a toothpick; if it comes out clean is is done.
Let the cake cool in the pans for 5 minutes and then transfer to a wire cooling rack.
Coconut Buttercream Icing
1 ¼ cup unsalted butter, room temperature
5 cups powdered sugar
8 Tbsp. light coconut milk
2 Tsp. vanilla extract
With an electric mixer, whip butter until smooth.
Gradually add the powdered sugar in small batches, alternating with coconut milk. Blend well between each addition.
Stir in the vanilla.
If the icing seems too thick, add more coconut milk. If it seems too thin, refrigerate it; it will thicken as it cools.