Do We Ever Really Change? 👀

open for some emo birthday thoughts. plus, Japanese ! Sweet Potato ! Olive Oil Cake ! Recipe! Is! Heeeere!

This issue of On The Rocks, Gentle Reminder, is what paid subscribers will receive twice a month. However, today it is being sent out to all members, both free and paid. consider upgrading to a paid membership if you enjoy this email/want future exclusive recipes! ily!

Birthdays are weird. There’s a transition that takes place, usually sometime in your late twenties, when they go from something to look forward to and celebrate to a day we shy away from. But here I am, a Pisces on a plane, getting simultaneously sentimental and introspective. (Is there a better place for exactly that?)

I’m thinking about all of this while watching one of the greatest movies of our time: National Treasure. Nicholas Cage is running all around the East Coast, doing his thing, falling in love, and yes—stealing the Declaration of Independence. It’s campy in a way that my teenage self also loved. And now, here I am at 31, still vibing with what brought me joy at 12 years old.

This all culminates in a truth about growing up. I’ve learned that it’s less about finding yourself and instead more so about coming back to yourself. Our lives are a series of experiences that return us to the fundamental truths of who we are—the things that have always instinctually resonated.

I think we always know who we are, and it might be true that we have the best idea of that as a kid. Growing up isn’t changing that, but rather strengthening it. As we get older, we build the language to describe who we are and a perspective oriented toward that person. Now, at 31, I know what brings me joy, I know what fills me with happiness, and I know how to pursue more of that every day.

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Weekly Journal Prompt

What did you enjoy doing as a kid? How do you practice that as an adult? Are there opportunities to weave more of those activities or pursuits into your weekly routines and hobbies?

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Copenhagen Diaries

i just got back from a week long solo trip to Copenhagen and we have MUCH to discuss. can you even handle the minimal-scandi-warm beige aesthetic? obviously, i was thriving. i'm knee deep in writing an in depth-travel guide for paid subscribers, coming this month. in the meantime, here's a few pictures to hold you over. BTW - bread, butter and cheese for breakfast?? REVOLUTIONARY.

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Japanese Sweet Potato + Miso Olive Oil Cake with Chocolate Honey Whipped Cream & Toasted Coconut

it’s a mouthful, i know. but i’ve decided that 2024 is the year of staying extra. when i started developing recipes for my birthday cake this year i thought about what i love the most and threw it into a bowl. it’s no secret that Japanese Sweet Potatoes are elite, and i want it to be known that miso is easy ! to ! cook ! with ! for anyone who’s entering their home chef/baking era like me, i know ingredients such as miso can feel intimidating but i’ll do just about anything for umami and soon you will, too.

I am going to try my hardest to explain what this cake tastes like in words, but just know that whatever I say won’t do it justice - you just have to try it for yourself. It’s moist and tender with a delicate crumb (hii, semolina flour) - it has a balanced sweetness, with layers from the maple syrup, brown sugar, and roasted sweet potato, tempered by the savory notes from the miso and the slight bitterness of the cocoa powder in the whipped cream. Speaking of the whipped cream, it is light and airy (because i hate frosting, and this is my birthday cake, after all) and adds a luxurious mouthfeel.

My inspiration for this cake came from two separate recipes. The first is a Plantain Olive Oil Cake by my online friend, Roti. The second is a Blood Orange Olive Oil Cake from the cookbook Dessert Person. What i’m learning is that to become a better cook you need to make other people’s recipes (& credit them, ofc), get comfortable with the various methods/formulas, and then start tweaking based on your flavor preferences. I signed up for a recipe development workshop with Carla Lilac Music, whose cookbook is one of my favorites. I’m excited to learn and get better! Oh, also - literally no one asked, but i got the coolest metal cake stand that acts as both a home decor item and functional cake holder. Without further ado, my birthday cake:

ingredients:

cake

1 1/4c all purpose flour (156g)

1/2c semolina flour (63g)

1/2tsp salt

2tsp baking powder

1/4tsp cinnamon

3 large eggs

1/2c maple syrup (164g)

1/4c brown sugar (50g)

1 Japanese Sweet Potato, (220g) roasted with some olive oil

3tbsp miso + 2tbsp olive oil

1/2 cup greek yogurt

1/3c + 3tbsp olive oil

1tsp vanilla extract

toasted coconut chips (optional, for garnish)

whipped cream

1 pint heavy cream

1/4c coconut cream

1/4c coco powder

3+ tablespoons honey

pinch of salt

method:

the day before or a few hours before: preheat oven to 450°F. slice Japanese Sweet Potatoes into quarters and drizzle with a bit of olive oil. roast until soft in the middle, so you can easily pierce with a fork. throw in the fridge to cool. peeling is easier the more they cool.

when you’re ready to make the cake: preheat your oven to 350°F (175°C). grease (2) 6x3 inch cake pans or (1) 9 inch cake pan and add parchment paper to the bottom. in a mixing bowl, whisk together the all-purpose flour, semolina flour, salt, cinnamon and baking powder until well combined. set aside. in another bowl, beat the eggs, maple syrup, and brown sugar together until creamy and slightly thickened. to a blender, add 220g Japanese Sweet Potato (about 1 Sweet Potato) to a blender with 3tbsp miso + 2tbsp olive oil. blend or immersion blend until smooth. then, add the sweet potato miso mixture into the egg mixture and whisk until smooth. mix in the greek yogurt, olive oil and vanilla extract until well combined. gradually add the dry ingredients into the wet ingredients, stirring until just combined. don’t overmix!

pour the batter into the prepared cake pan and spread it out evenly. bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. after cooling slightly, carefully transfer the cake to a wire rack to cool completely. in the meantime, make your frosting. add heavy cream, coconut cream, honey, & coco powder to a stand mixer with a whisk attachment. whisk on medium high speed until thiccc.

i like to enjoy it with the whipped cream & toasted coconut on top. this will keep in the fridge in an airtight container for about a week!

if you’re picking up what i’m putting down in this newsletter & think any of your friends might like it, too, please share! it’s one of the best ways to support me. they’ll also be entered for the dope giveaway that’s happening right now, too.

SENDING YOU ALL THE MOST LOVE EVER EVER.

x, Liv