chocolate whiskey bundt cake [love and olive oil]

In honor of This Day in Which Americans Cook and/or Consume Too Much Food, I bring to you one of my all-time favorite cake recipes: Love and Olive Oil’s chocolate whiskey bundt cake with whiskey caramel sauce. This cake is easy top 5 cakes I’ve ever eaten. I’ve made it or twists on it for four different birthdays over as many years, and at least twice more outside of that for fun or for dinner parties, because it is just that good.


You can skip the caramel, if you’d like. It’s a wonderful caramel and a perfect pair for a dark chocolate cake, but I can understand that it’s not the best pick for every occasion. Vanilla frosting with funfetti sprinkles instead for a celebration? Yep, that’s excellent. I’ve done that. How about as the base of a layer cake that you then wrap in matcha buttercream and top with sparkling gold candles? I’ve done that, too, though I should warn you that’s it’s a very fluffy cake, and won’t be happy if you tower it too high without extra support. Do you just really, really love plain chocolate cake with none of the frou-frou? This cake will rise to that occasion as well.


This cake is the ideal midpoint of dense yet fluffy, rich yet eat-a-second-slice light, fudgy and chocolatey and complex. The edges crisp up in a deeply satisfying way in the bundt pan, offering a nice contrast to the much softer center. It’ll dry out quickly if you leave it uncovered on your counter in the winter (trust me on this), but a bit of foil to cover it or a pop in the fridge after day 2, and it’ll last an easy 4-5 days, which is about as long as anyone in its proximity will be willing to let it sit.


The one thing you should not do is skip the whiskey in the cake. The alcohol will bake off, but the whiskey itself lends a bite and a depth that coffee does not adequately reproduce.


I have no modifications to offer on this recipe. Nothing. Zero. Lindsay 100% nailed it, so just click the link and follow her every word.


This cake didn’t make it to our menu this year, but you should go ahead and bring it to your family’s/friends’/coworkers’ tables this weekend, or next week, or at any time, really. It’s always been a show-stopper at my table, and I’m sure it’ll be a nice standout against the many pies around yours.


Until next time, happy Thanksgiving to you and yours!

pistachio & pomegranate drip cake


“Don’t grieve. Anything you lose comes round in another form.”

“Do not feel lonely; the entire universe is inside you. Stop acting so small. You are the universe in ecstatic motion. Set your life on fire. Seek those who fan your flames.”

– Jalaluddin Rumi


This cake, courtesy of Molly Yeh, was at first meant to be my birthday cake. As I planned, however, it turned into more of a Navroz cake–a mid-March celebration of a new year, of new life, of rebirth and growth and hope for the future ahead. (And, really, a celebration of the traditional, unrivaled Middle Eastern flavors of pistachio and pomegranate, which I regularly dream about in dessert form.) I shared the first slices with friends across warmly lit kitchen counters, and pulled the last slices out of the freezer after finals and graduation, as my roommate was getting ready to leave Atlanta for good. I’m dreaming of it again now, as I (slowly, surely) settle into my new apartment and new job in Cambridge, spending as much time with long-missed friends as possible to bring life and love to this place I now call home.


Navroz has always been one of my favorite holidays.

Ismailis, like many Muslims and non-Muslims alike with roots in the Middle East, adopted the 3,000-year-old celebration of the Persian New Year as our own. We take small parcels of grain, cloves, and sugar saved from the previous New Year and add them to the biggest pots our stovetops can hold to make a neighborhood’s worth of haleem, akhni, or kheer. We tuck our new packets of these harvest representations into purses, backpacks, and bedside table drawers for prosperity for the coming year. We break bread (does it count if it’s rice?) with family. Dried fruit and nuts abound.

This is, anyway, how we do it in my house.


Navroz has long felt like more of a New Year’s celebration to me than the typical January 1st, because at least in this hemisphere, how can you deny the obvious rebirth of the land when spring comes along? How can the hopefulness and anticipation tangible in the crisp breeze of mid-March compare with the barren, unflinching promise of two months of brutal cold that January brings? No, the new year certainly does not begin when the ball drops and Don Lemon gets a little too drunk for cable news; it begins when the world throws its doors open to you again, brimming with potential.

It can, in that way, feel like a new year every time your life transitions in a big way. When you leave school; sign your first long-term lease; start your first real full-time job.

My kitchen–with its newly built pantry, toaster and immersion blender still sitting in boxes, and uninvited house guests in the form of the 2-10 tiny black ants I wake up to every other morning–could use a hearty cut of this here cake. Roasting the pistachios beforehand imparts next-level nuttiness to the cake, a flavor which truly shines with the help of a generous scoop of olive oil and a touch of almond extract. The buttercream brings concentrated pomegranate flavor to the table with a mixture of reduced POM juice and dried pomegranate powder (found at any Indian/Pakistani/Iranian grocery store near you!). Bitter chocolate ganache tempers the otherwise quite-sweet cake and offers a smooth top for leftover chopped nuts and gemstone-like pomegranate kernels. (I toyed with the idea of adding edible gold leaf flakes here. I decided to be lazy, but you, my friend, should be absolutely extra and do this when you make this cake.)

Yes, this was my first drip cake. Yes, I know the drips are not as pretty as they are on Instagram. Don’t be like me, and let your cake cool fully before trying any dripping business.


Though we are at this point closer to our modern January new year than to the Persian one, I know I’m not the only one opening a new chapter of my life at this time of year. To those starting at new schools, new jobs, with new partners in new homes: let this coming year be one that is bountiful with joy, one that balances stress and hardships with equal amounts of success and fulfillment, and, perhaps most importantly, one that is full of good cake and better company.


pistachio & pomegranate drip cake
For the cake
  1. 1 cup roasted, unsalted pistachios
  2. 1 1/2 cup granulated sugar
  3. 2 1/4 cup all-purpose flour
  4. 1 1/2 tsp baking powder
  5. 1 1/2 tsp baking soda
  6. 1 1/2 tsp kosher salt
  7. 2 large eggs
  8. 1/2 cup olive oil
  9. 3/4 cup water
  10. 1 cup buttermilk (I make mine with white vinegar and milk)
  11. 1 tsp almond extract
  12. 2 tsp vanilla extract
For the buttercream
  1. 1 cup unsalted butter, softened
  2. 3 cups powdered sugar, sifted
  3. 1/8 tsp salt
  4. 2 T heavy cream
  5. 1/2 cup pure pomegranate juice, like POM
  6. 2-3 tsp powdered pomegranate
For the ganache
  1. 8 oz chopped bittersweet chocolate
  2. 8 oz heavy cream
  3. 1 T unsalted butter (optional)
To make the cake
  1. Preheat oven to 350F.
  2. Grease and line the bottom of two 6"x3" round cake pans. You'll need the height for this much batter.
  3. Pulse the pistachios in a blender or food processor until there are no large pieces left. Pieces the size of coarse almond meal are okay. Set aside 1/4 cup of the pistachios for the filling later, if desired.
  4. Whisk the remaining pistachio bits together with the sugar, flour, baking powder, baking soda, and salt.
  5. In a separate bowl, whisk together the wet ingredients until fully combined--eggs, oil, water, buttermilk, almond extract, and vanilla extract.
  6. Whisk the dry ingredients into the wet ingredients in two parts and pour into prepared pans. The batter will be runny and very fragrant.
  7. Bake until a toothpick inserted into the center comes out clean, 20-30 minutes depending on your pans. Let cool before turning pans over onto a greased wire rack.
To make the buttercream
  1. Heat pomegranate juice in a small saucepan until reduced by 1/2. Remove from heat. It will thicken to a syrup as it cools.
  2. Beat butter in a stand mixer until soft and slightly whipped.
  3. Beat in powdered sugar, 1/2 cup at a time, until the frosting starts to stiffen.
  4. Pour in reduced pomegranate juice and beat until fully incorporated.
  5. Add salt and heavy cream and beat again.
  6. Continue adding remaining powdered sugar until desired consistency is reached. You may need slightly less/slightly more than 3 cups.
  7. Beat in powdered pomegranate 1 tsp at a time, to taste. The powder will add a distinct tang to the frosting and help the presence of the pomegranate flavor.
To make the ganache
  1. Place the chopped chocolate in a heat-safe bowl.
  2. In a small saucepan, heat the heavy cream until just simmering.
  3. Pour the hot cream over the chopped chocolate and stir until thoroughly combined.
  4. For a glossy finish to your ganache, stir in the butter until melted and combined.
  5. Separate 1/3 of the ganache and stir in the extra pistachios you set aside. Keep remaining ganache for topping and drips.
  6. Keep ganache warm and pourable either in a double boiler or over a pot of simmering water.
  1. Slice your cakes in half to form 4 layers.
  2. Putting the first layer cut-side-up on a cake stand (or other convenient and movable surface), spread spoonfuls of pistachio-and-ganache mixture over the cake, then top with the second layer cut-side-down. Repeat with the remaining layers: ganache, cut-side-up, ganache, cut-side-down. This will give you a nice flat top to frost.
  3. Frost the cake as desired with the buttercream. I did a quick crumb coat, popped the cake in the fridge for 15-20 minutes, and finished frosting with a generous coat of the remaining buttercream. (I did end up with about a 1/2 cup extra.) Use a bench scraper or similar to get a smooth finish.
  4. Chill the cake thoroughly. This could take a while. Wait until the buttercream sets; it will offer some resistance when gently pressed.
  5. Carefully pour ganache over top of cake to form drips. If you're adventurous or just very good at this, feel free to pour straight over the top of the cake and let the drips fall where they may. If you want more control, make the drips first by pouring the ganache along the edge of the top of the cake, then filling in the rest of the top with the remaining ganache.
  6. Decorate to your heart's content. Toss on some fresh pomegranate seeds if you have them. Roughly chop some pistachios. Add in that gold leaf. It'll all look great.
  1. This cake keeps wonderfully in the freezer. Remove 3-4 hours in advance to let thaw fully before serving.
Adapted from Molly Yeh @ My Name is Yeh
tlc. | tender love and cupcakes.

chocolate-dunked pistachio shortbread [food52]

Winter is a cookie season.

December, yes, with its holiday cookies and cookie swaps and neat little DIY boxes tied with ribbon and full of festivity–but winter, as a whole, is a season for warm cookies fresh out of the oven, paired with a piping hot cup of black tea with milk. Even though Chicago can’t decide whether or not winter is actually happening this year, I dream of gooey, melting chocolate chunks and sugar-dusted buttery crumble.

Then again, maybe this is just me developing a shortbread obsession this season.

Over winter break, I made a grand total of seven different kinds of cookies, five of which were variations of shortbread. I have zero regrets about this, for the record, and I doubt any of my friends and family do, either.

One was a repeat recipe: chewy coconut lime sugar cookies, enhanced this time by rubbing lime zest into the sugar I used for rolling. The remaining six, however, were all new ventures. I didn’t properly photograph all of them, but I’ll be unrolling the ones I did, hopefully in time for you all to try them out before spring starts appearing.

We start the lineup with easily my favorite of them all: chocolate-dunked pistachio shortbread, recipe courtesy of Food52.


These rich cookies are shockingly easy to make, yet bursting with flavor. Melt-in-your-mouth, crumbs-on-your shirt shortbread is made even better with the bright green, buttery crunch of fresh chopped pistachios and a smooth and generous coating of semisweet chocolate.


Ever since my stay in Turkey, I’ve been craving a good pistachio dessert. Pistachio ice cream, pistachio-and-cream-filled pastry, and even pure pistachio paste–Turkey just knows how to turn these little nuts into an intense and luxurious experience.


And let me tell you: with nearly a full cup of chopped nuts, these cookies do not skimp on the pistachio experience.

If you buy your nuts in small packages at a standard grocery store, this recipe could get expensive. I highly recommend trying something like Costco or a South Asian/Middle Eastern grocery store to buy nuts in bulk. Much more affordable, and who doesn’t want a bag of leftover pistachios to munch on?


As for the chocolate-dipped part: you don’t need a double boiler, and you don’t need super high-quality chocolate for these to be absolutely delicious. I melted dark chocolate chunks (not chips!) in the microwave in 15-second bursts, and that was perfect for coating half of each cookie in a thick, smooth layer of chocolate that hardened nicely after a few hours.


I sent some of these home with the boyfriend after he visited, but to be honest, I mostly ate them myself. Like I said: zero regrets.


To my UChicago friends, happy 8th week! And to everyone else, happy last week of February! May the remainder of your winter be crisp and cookie-worthy.


chocolate-dunked pistachio shortbread
  1. 1 cup flour
  2. 1/2 tsp baking powder
  3. 1/4 tsp salt
  4. 1/2 cup butter
  5. 1/3 cup sugar
  6. 1/2 plus 1/3 cups raw unsalted pistachios, coarsely chopped, divided
  7. 1 tsp vanilla extract
  8. 4 ounces semisweet or bittersweet chocolate
  1. Preheat oven to 325F.
  2. Whisk flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large bowl, beat butter and sugar until smooth. Mix in 1/2 cup pistachios and vanilla extract.
  4. Add dry ingredients and beat until just combined.
  5. Shape tablespoonfuls of dough into logs 2-3 inches long (~20 of them). Place on lined baking sheets about 1 inch apart.
  6. Bake until just golden around the edges, 18-20 minutes. Let cool completely.
  7. Melt chocolate (in a double boiler or in the microwave, carefully), stirring until smooth. Place remaining 1/3 cup pistachios in a shallow bowl.
  8. Dip one end of each cooled cookie into the melted chocolate, covering about 1/3 of the cookie. Let excess chocolate drip off.
  9. Roll chocolate-covered end in chopped pistachios, then place on a clean sheet of wax paper or a cooling rack.
  10. Repeat with remaining cookies. Let stand until chocolate has hardened--at least one hour.
  11. Cookies will keep in an airtight container up to 1 week (if you can make them last that long).
Adapted from Food52
Adapted from Food52
tlc. | tender love and cupcakes.