Passion Fruit Cake - New Beginnings

Passion fruit is one of my favorite fruits, and has sentimental meaning to me as well. I made this passion fruit cake to commemorate the closing of one chapter of my life, and to toast new beginnings.

This cake has layers of ricotta pound cake brushed with a passion fruit simple syrup, and a whipped cream / passion fruit curd filling layered with fresh strawberries and kiwi.

I also made a cupcake version using the passion fruit curd as the filling, and the whipped cream / passion fruit curd mix as the topping. If you need to find passion fruit puree or concentrate, your local mercado should carry some.

 As for this following cupcake . . .

This cupcake isn't one of my creations—it's Kara's passion fruit cupcake—but it has special meaning for me. Nearly 4 years ago, a beautiful sparkling ring was given to me on this cupcake. It was a magical, memorable evening, and there have been many magical, memorable moments since.

My dear baking assistant and I now officially part ways after nearly 7 years together, but I have no doubt we'll be sharing laughter and memories in the future, over Milo, cupcakes, and life's many other bonbons.

We began and ended our relationship with a leap of faith, and a deep sense of trust. While I wouldn't wish the heartache we went through upon anyone, I do wish everyone could experience a friendship as meaningful as ours. Love you, always.

Oatmeal Craisin White Chocolate Cookies

Oftentimes, recipes on the back of boxes / packages can be rather mediocre, having been dumbed down to be accessible to the general public. This one, however, despite its simplicity, is a home run. It's quick and easy, and most people seem to love the taste, even if they are not particular fans of oatmeal cookies, craisins, or white chocolate.

Adapted from Ocean Spray® Craisins® package:

Ingredients

• ⅔ cup butter, softened
• ⅔ cup brown sugar
• 2 large eggs
• 1 ½ cups old-fashioned oats
• 1 ½ cups flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 6 oz. dried cranberries (i.e. Ocean Spray® Craisins®) - Note: I would use 1 to 1 ½ cups.
• ⅔ cup white chocolate chunks or chips - Note: I would use 1 to 1 ½ cups.

Directions

1. Preheat oven to 375ºF.
2. Using a mixer, beat butter and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and white chocolate chunks.
3. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack. 
4. Drizzle with melted white chocolate for extra flair and flavor.

Most of the sweetness and flavor for this cookie comes from the dried cranberries and white chocolate, so be liberal with those ingredients. In addition, note that these cookies expand very little in the oven. I would flatten them slightly before baking. No need to worry about the cookies running into each other as they bake.