Happy New Year everyone!

In all candor, I feel a sense of relief. That the year has come to a close, the stressors of holidays have ended, and obligatory festive recipes have waned. 

On the last day of December, I found myself growing tired more quickly than usual. Overwhelming exhaustion, yet not sad or dreary in nature. A more sleepy feeling of being too comfy under the blankets, taken out by the kind of exhaustion that I find difficult to fight. Maybe jaded by the years encompassing my teens, my body pleading for me to sleep soundly through these last few hours. Slightly out of character, as I routinely stay up past 12 with ease. 

But, as the clock barely ticked past 11, I was already in bed, ready to snooze my way from this decade to the next. I remember finally giving in and turning out the lights at 11:40. I remember hearing my parents talking about staying up to see the end of the decade. I closed my eyes for what felt like a few minutes and suddenly jolted by the cheers of "Happy New Year" emanating from the other room. Followed by a slew of nearby fireworks and a startled, pacing cat, and a small burst of energy - a bit of hope and refreshment for the year ahead. 

Fighting sleep aside, I spent the better part of the day talking to friends and family and putting together a few props for photos. A festive garland of stars made with book-printed paper, and another made of olive branch clippings to accompany the cake. 

I celebrated New Year's Eve by making this Blood Orange Ricotta and Olive Oil Bundt Cake, decorated with a single sparkler to ring in the new year. I based it on one of my favorite loaves - Orange Ricotta Cake from Giada De Laurentiis - made instead with blood oranges and olive oil. I'm thankful for the blood oranges I spotted in the store for the bit of beauty and vibrant color they add to this cake. Olive oil and ricotta make this cake extra moist and lighter than the usual bundt. The blood orange juice makes for a pretty pink glaze or syrup top of the crisp, caramel-colored cake.

I'm so grateful to have built this little space dedicated to cooking in all its beauty and honesty. 

Thank you to everyone for supporting this blog in all its endeavors. To my dad for helping guide me in my photography and building me a light box to make it look good. And to my mom for her many trips to the grocery store and helping with a few too many dishes.

My head is already filled to the brim with ideas and visions of January, and seasons to come. I'll be back soon! Wishing you all a very healthy and joyous 2020!

Blood Orange, Ricotta + Olive oil cake

ingredients

• 3 cups all-purpose flour

• 3 cups ricotta

• 6 eggs

• 2 cups granulated sugar

• 1 cup olive oil

• 5 teaspoons baking powder

• 2 teaspoons vanilla extract

• zest of 2-3 blood oranges + 2 tbsp juice

• 1 teaspoon salt

For the Syrup*

• about 1/2 cup powdered sugar

• 1/4 cup blood orange juice

*for a more traditional frosting or glaze, use 1 cup of powdered sugar

method

1. Preheat the oven to 350ºF. Prepare a 10 inch bundt pan or 2 9x5 loaf pans by generously greasing with butter or cooking spray.

2. In a large mixing bowl, combine the eggs, sugar, and ricotta until combined. Add in the olive oil, orange juice, orange zest, vanilla extract, and salt. A bit at a time, whisk in the flour and baking powder until just mixed.

3. Pour batter into the pre-greased pan(s) and bake for 50-60 minutes, until the top is golden and a skewer comes out clean.

   Let cool for 20 minutes before removing from pan.

4. Whisk together the orange juice and powdered sugar until smooth and no lumps remain. Add for juice or sugar if needed. When the cake is cool, pour over the top.

   Note: If you are using the blood orange syrup, I recommend poking a few holes in the top to allow the syrup to soak into the cake.