Welcome Sarah from Recipes and Rituals to our blog! You'll be seeing her a lot more around here on our Farm to Kitchen blog. Here's a little about her and her family!
"I’m SO flattered you’re here to learn a little about me. I am Sarah, creator of Recipes and rituals. We’re a diplomat family currently in beautiful North Africa! I live for: bright aesthetic, the feel of a clean kitchen (made clean with one of my favorite tools… essential oils!), warm cookies freshly baked out of the oven, and our Friday night family movie tradition. I’m a modern-day woman who loves eliminating plastics and making better choices for our planet. A polished hippy, if you will.
I created this blog in 2019 after a major lifestyle shift. I decided to dive in headfirst to natural living – avoiding almost all store-bought cosmetics, soaps, shampoos, etc.. which allowed my natural hair color to come through for the first time in 12 years. A dark, copper (strawberry) blonde I had been trying to cover up, which I ended up loving and embracing.
I’m wife and mother all the time, a sleep researcher and digital nomad during the day, and I have recently discovered a love for creating recipes, and a healthier, more sustainable home. You can find me in my kitchen creating new things, or chasing light around my house to photograph them.
Giving up so many commonly used products and learning to create them myself gave me a wonderful sense of creativity, helped me understand how fragrance and other toxic chemicals were impacting me, my home, my family, and our endocrine system. It ultimately forced me to look at other areas of our life that could use improvement. I’ve dug deep in the past year.
My point of view comes from the idea that “wellness” isn’t something to always be chased. It isn’t a perfectly clean diet, or perfection or extremism in any way. We try hard to be healthy, but we are always flexible and compassionate towards ourselves and one another. To us, wellness comes from a powerful, positive mindset and world view, which allows for simple, actionable goals for our family. I hope that perspective comes through in all of my content and provides some value to you." - Sarah Buckley
Don't forget to follow Sarah on Instagram!
I will be sharing recipes weekly on this blog- both from the app and from the ones we try and add to our faves. But, I will be sharing even more often in our fb group. Want our Cooking Club updates? Make sure and join our JPF Family Fb Group and subscribe to our blog below.
Sarah's Gourmet Vanilla Bean Cake
This is a 6″ four-layer cake with layers of vanilla bean buttercream in-between soft and fluffy vanilla cake, sweetened with vanilla bean sugar. This is a vanilla lovers’ dream! Simple enough for your everyday afternoon coffee, but elegant enough for special occasions. I am so excited to publish this recipe because I am certain I will refer back to my own recipe time and time again to recreate this vanilla bean cake.
If you couldn’t tell, I am all flavor and no fuss when it comes to frosting cakes, but if you have a special occasion coming up and want to make something more elegant, you could absolutely use the frosting in this recipe to pipe rosettes (or whatever your heart desires)
To frost my cake, I simply added a heap of frosting in between each layer of cooled cake and spread while a butter knife! Nothing fancy here. I love to add beauty to my cakes with fresh fruit and edible florals.
A vanilla bean lovers dream! A sweet and elegant vanilla cake with layers of vanilla bean buttercream frosting.
PREP TIME 30 minutes COOK TIME 30 minutes TOTAL TIME 1 hour
For the vanilla bean cake:
3 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 whole vanilla bean (all of the seeds from the bean)
1 cup butter at room temperature
1 cup vanilla bean sugar
1 cup granulated sugar
3 eggs at room temperature
2 egg yolks at room temperature
3 tablespoons coconut oil melted
1 cup buttermilk
For the vanilla bean frosting:
8 oz cream cheese at room temperature
1/2 cup unsalted butter at room temperature
4 cups powdered sugar - sifted
One whole vanilla bean (all of the seeds from the bean)Ingredients
To prepare your cake:Preheat oven to 350 degrees F.
Grease four 6" round cake pans (or three 8" cake pans) and line the bottoms with parchment paper for easy removal after baking.
Measure your buttermilk and set aside.
In a large bowl, whip your butter and vanilla bean sugar on high speed with a hand mixer. Once fully creamed, add in your granulated sugar and continue to mix until grains of sugar are very small.
In a separate bowl, whisk your egg yolks until well combined. Pour egg yolks into your bowl of creamed sugar and mix with your hand mixer until well combined.
Add in your three whole eggs, and coconut oil and mix with your hand mixer until well combined.In a separate bowl, sift your dry ingredients (flour, baking powder, baking soda and salt in a separate bowl and and whisk until well combined.
Add your wet dry ingredients into your large bowl of wet ingredients. At this time, pour in your buttercream slowly as you mix with your hand mixer until well combined and batter is smooth.
Pour your cake batter into your cake pans and bake at 350 degrees F for 25-28 minutes or until tops are golden brown and a toothpick comes out clean upon insertion.
Cool your cakes for at least ten minutes before attempting to transfer them onto cooling rack to continue to cool.
Once cooled, store the cakes in your fridge until you are ready to frost. Cakes must be completely cooled before frosting.
To prepare your frosting:
Mix your cream cheese, butter and powdered sugar together in a large bowl on low until completely combined.
Once combined, turn up your speed to medium and continue to beat for an additional five minutes. Frosting will be smooth, light and creamy.
To frost cake:
Allow frosting to become room temperature for easy frosting!
Recipe and Photo Credit to Recipes and Rituals