Tag Archives: cake

Raspberry Peach Olive Oil Cake


Hey everyone!

So, I think it’s time we made something sweet, right? It’s a complete myth that gluten-free baking can only be done well by a professional. There are some things you can make with no flour at all like cookies, fudge brownies, and oatmeal bars. But what happens when all you want to do is have a nice fork-full of cake? All you need is to get a really good gluten-free flour blend. (A little tip: the more unknown the brand, the higher the likelihood that the flour blend will be better. Try to steer clear of the big brands trying to embrace the gluten-free craze.)

This recipe is not entirely mine. I was on a farm in Spain when I first tried it. One of my hosts made it to have with coffee, and I could not stop eating it. So, I obviously begged her for the recipe. The best part is, it’s incredibly simple! My addition to the recipe is the flavors, which can be altered to your liking as long as you stick to the basic recipe proportions. 

The secret to making this cake is one thing: a personal-sized yogurt. Not only is the yogurt used in the recipe, but the container is your measurement tool for everything! Amazing, right?

You’ll need:

  • 1 Personal-Sized Yogurt (peach)
  • 3 Eggs
  • Sugar
  • Olive Oil
  • Gluten-Free Flour Blend (or regular flour for those who can tolerate wheat)
  • Baking Powder
  • Raspberry Preserves
  • 3 Peaches

Preheat the oven to 350.

First, dump the contents of the yogurt in a bowl. Rinse out the container and dry it.

In a separate bowl, mix together 3 room-temperature eggs and 2 containers-full of sugar. 

Then, add the yogurt and 1 container-full of olive oil. Mix together well.

Finally, stir in 3 containers-full of flour and 1 teaspoon of baking powder. 

Now that you have your mixture, line a 9-inch circular pan with parchment paper. Pour your mixture into the lined pan and cook in the pre-heated oven for about 25 minutes (but check on it after 20 and do the toothpick test to see if its done.)

While it’s cooking, slice your peaches in thin crescents.


When it is done, let it cool. Then, spread the raspberry preserves generously over the top of the cake. Finally, layer the peaches on top. When you’re ready to serve, take the parchment paper off the cake and enjoy! Goes best with tea or coffee, and good friends or family. 

Happy baking everyone!



Dessert Sampler

Sometimes the dessert options at the dining hall can feel a little repetitive. It seems like they always cycle between the same three cookies, the same 5 ice cream flavors, and the same 4 types of cakes. How can you improve your dessert experience? The answer is simple: Eat all the desserts at once! This is what I like to call the dessert sampler. If you see they have out the same old cookies, cake, and ice cream that you are already sick of, try sampling a little bit of each option and putting it all on the same plate! You can even top it all off with hot fudge and sprinkles. I promise this concoction will be far from boring. See the recipe below to make the dessert in the picture above!


  • All three ice cream options available (cookies and cream, strawberry, chocolate)
  • Marble pound cake
  • Chocolate Syrup
  • Chocolate sprinkles


  • Look around at all the dessert options, soak in the glory, and refuse to deprive yourself of one bit.
  • With a slightly crazed look in your eyes, fill your plate with everything in sight.
  • Devour by yourself or share with friends for a family-style dessert experience (lol jk. Like you would ever share this masterpiece!).
  • Enjoy!

Event Tonight! Erotic Cake Competition

Good morning Columbia!

Tonight, the Culinary Society hosts one of Columbia’s most venerated traditions: the annual erotic cake competition.  In honor of Valentine’s Day, come sample an array of erotically themed cakes.  We have plenty of bakers and artists working on these cakes, and the spread is bound to be both entertaining and delicious.

Come to the East Ramp Lounge at 9 pm to have your fill and vote on the best creation!

Chocolate & Carbs

The Pancake variation (look after the recipe!)

This winter is getting super depressing. It’s cold, and windy, and setting foot outside my amazingly warm and cozy bed seems akin to medieval torture most days. And though I try to keep my spirit and energy up in healthy ways (like starting my day off with a green smoothie, and staying active), there are times when I need to indulge. My weaknesses are carbs and chocolate, and I try to keep them out of my house for this reason.

However, I gave into temptation the other day, and came home with a box of Bisquick and a tin of Ghirardelli’s sweet baking chocolate powder. I didn’t intend for these to be used together! I was going to make some fluffy biscuits or easy pies with the Bisquick, and mix the chocolate into hot skim milk as a relatively healthy treat. I have since learned that not only can you make practically anything with Bisquick (pancakes, scones, cake, pizza, pie, breads…), but that the vast majority of these things are greatly enhanced with the addition of chocolate. And most things are ready in 1-20 minutes!

Best of all, Bisquick is vegan, and you can substitute the milk or eggs in the recipes with oil and water. Basically, just add water and a bit of oil in some haphazard way until it reaches the consistency you want (thick for biscuits, thin for pancakes), and then cook. So far, I have had great results every time! (Note: this method is not guaranteed.)

My favorite variation so far is a take on a dorm-cooking/pinterest staple: the mug cake. With just 4-5 ingredients and 1 minute, you have a warm, gooey chocolate cake in your frostbitten fingers. And that makes winter a bit more bearable.

Vegan 1 Minute Mug Cake:


  • Bisquick
  • Powdered Sweetened Chocolate (Use a pre-made one like Ghirardelli, hot chocolate mix, or make your own by combining 1 part coca powder and 1 part sugar)
  • Water
  • Vegetable Oil (I used Olive)
  • Pure Vanilla Extract (Optional)


Put equal amounts of Bisquick, Chocolate, and Water in a mug (I usually use 3 tbs of each).

Add a “drizzle” of oil (~1 tsp, but it’s really not important that it’s exact).

Add a “dash” of vanilla, if using.

Mix it all up, and be sure to get as many lumps out as possible.

Microwave on high for 1 minute.


Easy, right? As a variation (like I did for dinner this evening), make as above, but add more water for a thinner consistency. Pour into a hot greased skillet. When bubbles start appearing on surface, flip and cook other side until lightly browned. And just like that, you have chocolate cake pancakes!

Good Enough to Eat


Peri’s series “Savor Your Sweet Teooth” aims to introduce readers to a variety of fantastic dessert places throughout New York.  This Upper West Side location offers a cozy, familiar atmosphere and decadent cakes, so, check it out!

Excursion 3: Good Enough to Eat

If you’re looking for a cozy restaurant to go to with a friend for coffee and desserts, than I have found the perfect place for you. It is relatively quiet and has a charming atmosphere that relaxes you the moment you walk in. It has the aroma of your grandmother’s kitchen where everything is homemade with lots of love. The menu is filled with home-style favorites like mac and cheese, chili, and a meatloaf dinner. So whatever you are craving, you will be sure to find there. We only got desserts, but the main courses that we saw looked “good enough to eat” as well.

The desserts on display all looked truly incredible. You could tell that the cakes were freshly frosted and that the crumble on the pie was still crispy from the oven. Plus, the homemade ice cream was what really caught my eye on the menu. The dessert menu alone had enough tasty selections to satisfy anybody’s sweet tooth. Whether you are in the mood for something chocolatey or fruity or nutty; Good Enough to Eat has got it all. They have original desserts like pumpkin pie and cheesecake brownies. But, they also have more adventurous ones like homemade peppermint ice cream, chocolate banana cake with peanut butter frosting, and banana walnut cake. We decided to try a little bit of everything and ordered a slice of the ginger pear pie a la mode and the German chocolate cake. (No dessert order is complete without a little bit of chocolate!) Continue reading Good Enough to Eat

Let them eat (purple fondant) cake!

We at the Culinary Society love doing catering events for different groups all over campus.  The Chicano Caucus approached us to make a cake for their second annual Quinceañera themed celebration.  The Quinceañera is a long standing tradition to celebrate a young woman’s fifteenth birthday, including dancing and toasting.  Culinary Society collaborated with the Chicano Caucus and ultimately decided on a three tiered cake.  Matt, Rachelle, and Helenka took up the lead for designing and making the ambitious leap to make it possible. Continue reading Let them eat (purple fondant) cake!

What Happens When Foodies Unite! Shabbat Edition

Dinners with friends are always fun, but dinners with foodie friends takes the meal to a “whole nother level!”

It started late last week. Rachelle invited the e-board to her weekly Shabbat dinner. It was to be a “Top Model”/”Top Chef” Shabbat. In other words, come dressed to impress, but don’t forget to make amazing food as well. The Culinary Society board quickly co-opted the event, making it a dinner to remember.

We settled down to the table around 8, everyone arriving at different times to begin their contribution to the meal. To start the evening, we were presented with Rachelle’s fresh Challah bread. “It’s the first dish I ever learned to perfect,” she proudly stated as she sliced the bread. With just a hint of sesame seed, everyone dug in to the eggy bread, eager to satisfy growling bellies. To accompany the Challah, we had the traditional Matzoh ball soup, contributed by Kelcey. And who doesn’t love giant dough balls in their soup? The two were a perfect combination, and everyone was soon up for seconds on the soup.

Next came some lighter fare from Rachelle’s (and I’d like to consider my adopted) friends, Melissa and Caroline. They prepared a simple but delicious salad of arugula, mesclun, tomato, chickpeas, and cucumber. A drizzle of balsamic vinegar added just enough acidity to finish the dish. Alongside the salad, we had Helenka’s delicious baked brie–brie cheese encased in puff pastry with cranberries, apricot preserves, and almonds. Once again, I quickly heading to the counter for seconds, but I was starting to feel the oncoming food coma.

Somebody loves fish...

Between the salad course and main, we tried to take a short break, but the main course was too tempting. I had prepared salt-baked fish. Using Mackerel, Branzino, and Blue Fin Tuna, I lined the insides of the fish with bay leaves, sage, white, cardamom, meyer lemon slices, peppercorns, and verbena. After I finished the insides, I quite literally buried the fish in pounds and pounds of salt. The result? The most delicious fish I have ever tasted! Every fish was moist and rich in flavor (My personal favorite was the blue fin.). The presentation was spectacular–scales, fins, and heads complete and ready for the picking. We tried to properly debone and butcher the fish, but we couldn’t resist any longer. We resorted to barbaric picking and groans of satisfaction, until at the end only the bones and the eyeballs were left. Rachelle insisted on kissing the fish, and she was soon chasing Melissa (a vegetarian) with the head, trying to get her to do the same. (The fish was paired with Victor’s potato cakes. Rachelle, what was the name of that dish again?… something Ecuadorian…)

After a little cleaning, we finished with Claire’s dessert, a rich French lemon cake with raspberry sauce. It was the perfect ending to an amazing dinner. We were left stuffed–quite honestly, we hadn’t realized how much food was coming to this event. It turned out to be an absolute smorgasbord. Four complete courses, almost spontaneously. Each of us eventually wandered off into the night–Rachelle and I stayed behind to clean and write the Culinary Society Newsletter. We couldn’t stop laughing.

It wouldn’t be right if I didn’t include the fish recipe. This is my recipe, but the method allows for several variations. (For example, you don’t have to go the route of 5 different kinds of salt–just using coarse sea salt will be sufficient.) Feel free to experiment and make the recipe your own. I assure you that the technique will not disappoint–and it is sure to impress company, definitely showing a certain culinary prowess. It’s tough to top a whole fish–one that’s staring right back at you! Continue reading What Happens When Foodies Unite! Shabbat Edition

Event: Erotic Cake Competition – The Winning Master Bakers

“Let them eat cake.” This phrase is popularly attributed to Marie Antoinette as a highbrow, ignorant response to a bread shortage among the peasant community. While there is some doubt over the validity of this quote, Culinary Society upped the ante of the saying with, “Let them eat SEXY cake.” On the evening of February 8, Culinary Society returned from its three year hiatus to the Erotic Cake Competition. Yes, that does mean sex and cake, and yes, those are some of college students’ favorite things. We at Culinary Society are fully confident in this statement as more than a hundred students attended the Erotic Cake Competition to compete, taste, and indulge throughout the night.  It was one of our biggest turnouts to an event, and the future looks promising for more Erotic Cake Competitions.

There were a lot of fantastic entries to the Erotic Cake Competition to win $75 worth of organic Dagoba chocolate, courtesy of Good Housekeeping. Sensual and tasty baked goods were delivered by teams shortly before students hoping to get as much free cake as possible anxiously filled the room. First, a shout to all of our competitors – Smokin’ Hot, Happy Valentine’s Day, the Lazers, the Sexy Spinsters, Yeast Infection, Have Our Cake & Eat It Too!, The Aphrodisiakers, Delta Tao Sigma, the Pirates of Captain Jack, and Doggie Punches! You all were great, and it was wonderful to have so many options to choose from. Cake judging was based on three criteria: taste, originality/appearance, and sexiness. The judges consisted of Claire, co-president of Culinary Society; me (Amanda), photographer/blogger and hopeful taste tester in Culinary Society; and Easton, a model for C-Spot and a sex archaeologist (I know, too cool.) And now, for the cakes, photos, recipes, and videos… Continue reading Event: Erotic Cake Competition – The Winning Master Bakers

Recipes: Chicken-Pepper Stir-Fry and Grilled Cake with Ice Cream


The Recipe of the Week: Chicken-Pepper Stir-fry:

This recipe serves 4 and takes approximately 1 hour.


1.5 lbs. skinless, boneless chicken thighs

2 tbsp. cornstarch

2 tbsp. red wine

2 tbsp. hot sesame oil

3 tbsp. ginger, minced

2 cloves garlic, minced

½ red bell pepper, chopped

1 yellow bell pepper, chopped

2 yum-yum peppers, chopped

2 shishito peppers, sliced

1 tbsp. brown sugar

2 tbsp. soy sauce

1 tbsp. rice vinegar

4 C cooked rice (to serve with the stir-fry)


1. In a bowl, toss chicken with the cornstarch and wine. Let sit in the fridge for 45 minutes.

2. In a wok, heat the sesame oil. Add in the chicken and stir-fry until cooked through. Add in minced ginger, minced garlic, and chopped vegetables. Cook for 5 minutes until peppers are tender. Add in sugar and stir-fry until chicken pieces are caramelized. Add soy sauce and vinegar and cook until sauce is thickened, about 30 minutes.

3. Serve on rice, garnished with lime wedges.

Dessert of the Week: Grilled Vanilla Cake with Vanilla Ice Cream

This recipe serves 4 people, and takes 15 minutes (plus steeping the syrup)

You’ve probably heard of grilled steak, grilled vegetables, and maybe even grilled fruit. But grilled cake? Well, believe it or not, it is quite delicious. Plus, I have a surplus of vanilla cake from my internship, so I was getting a little creative…


1 vanilla cake (yeah, I don’t want to put the details of making a cake here… use whatever recipe you have)

4 scoops of vanilla ice cream

Lavender Sage Syrup (recipe follows)


1. Cut the vanilla cake into 1-inch cubes and place in a baking dish. Turn on the broiler (since nobody at Columbia has a grill) and place cake pieces in the broiler. Broil until crispy, flipping the cake pieces over so they brown evenly.

2. Once cake pieces are evenly toasted, distribute the cake pieces among 4 dishes. Top with ice cream and lavender sage syrup.

Lavender Sage Syrup:


1 ½ C water

2 ¼ C sugar

4 tbsp. dried lavender

8 sage leaves

2 slices of lemon


1. In a saucepan, bring all ingredients to a boil over medium-high heat. Turn off the heat, and cover the saucepan. Allow to steep for 3 hours or more.

2. After the syrup steeps, strain out the lavender, sage, and lemon. Use syrup for dessert or drinks.