Self help or counseling? Butter or olive oil? Grief and little blackberry almond cakes are lessons in making a choice.
Do I need help? That is a question one in mourning may ask over and over again. While there is no universal answer to that one question the chances are if you are asking yourself, “Do I need help?” then you probably do. As a medical professional and prior to my own son’s death I often referred patients to mental health counselors and supportive groups. While in uncomplicated cases one may only need a supportive, nonjudgmental listener to facilitate the normal grief process there are others that need much more. Here are a few questions one should be asking themselves as they travel the grief road.
- Am I stuck or making progress towards a more joyful life?
- Am I using addictive substances like alcohol or smoking more than I ever did?
- Do I over-eat or not eating at all?
- Do I talk of my loved one as if he/she is still alive?
- Can I manage my anger or am I self-destructive?
- Have I thought about harming myself?
- Have others told me that they think I need help
If you answer “yes” to any of these questions don’t hesitate to seek out grief self-help groups like Compassionate Friends or deeper therapeutic intervention with a professional mental health care provider. There is no shame in seeking help. Remember that losing your loved one is a complete assault on your body, mind and heart. There is no pain like it. If you felt this kind of pain for any other reason you would be running to the doctor. There would be no hesitating. Get what you need to facilitate healing and support your experience. You have a choice.
Butter or olive oil. There is a choice when it comes to baking. I love them both, but clearly there is a big difference in taste and texture of the finished product. This recipe was inspired by a lovely bottle of blood orange olive oil. Have you ever gone into one of those shops where you can sample all kinds of olive oils and vinegars? So fun and so filling because I taste many before settling on 1 or 2 to take home.
Not quite sure of the science behind it, but the cake made with the olive oil was more moist in a way I can only describe as “juicy”. It was a bit surprising to get that burst of bittersweet blood orange. The butter cake, however, just melted in the mouth with the slightest hint of citrus. It was the hands-down favorite. Speaking of “hands-down” do you remember that board game? I used to love playing that with my kids, but I digress. SIGH.
Here is the recipe for little blackberry almond cakes. Take whichever direction suits you best…..and with those leftover egg yolks make a pudding or custard pie or ice cream…..sounds like a future blog post.
4 egg whites
¼ teaspoon sea salt
½ cup sugar
½ teaspoon vanilla bean powder
1 cup almond flour
1/3 cup all purpose flour
½ cup blood orange olive oil or flavored olive oil of your choice
12 teaspoons blackberry preserves
¼ cup sliced almonds
garnish: powdered sugar, fresh berries
- Heat oven 350F. Line a cupcake tin with foil liners or use little mini loaf size baking containers.
- Beat egg whites and salt to just stiff peaks. With mixer running, gradually add sugar and vanilla bean powder; blending well.
- Add almond flour, all-purpose flour; blend just until mixed.
- Add oil and blend until incorporated.
- Divide batter among prepared muffin cups. Spoon 1 teaspoon preserves into center batter. Sprinkle with almonds.
- Bake 20 to 25 minutes or until puffed and golden and wooden pick inserted into cake comes out clean.
- Serve warm or at room temperature. Dust cakes with powdered sugar and garnish with fresh berries.
For butter version: Replace oil with ½ cup melted unsalted butter and add grated zest of 1 orange
- Category: dessert
- Method: baking
Keywords: blackberry, mini desserts, baby cakes, almond flour