The Yellow Oven Bakery

Birthday Sprinkle Shortbread Cookies

January 24, 2022 by carolineocrockett

Today is my 30th birthday!! It’s a big one. Man, I’ve got to say though I’m starting to officially feel old (and need to ask our 20-year-old nanny what’s cool and what’s not these days). I still wear a side part and skinny jeans. At the same time, my mom always told me her thirties were her prime. I understand why she said that–at 30, I know who I am and I’m good with it. I’ve got an awesome partner and sweet little dude at home, and I’ve put down roots in a city that I love. I’ve decided to bet on myself and branch out creatively. I’m my own boss and it’s AMAZING. Of course, I know I’ve got learning and growing to do in my thirties. But that’s part of the fun. I’m ready! Okay, now onto these Birthday Sprinkle Shortbread Cookies.

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Rosemary-Gruyere Buttermilk Scones

January 22, 2022 by carolineocrockett

the details

These little guys are rustic, savory, herbacious, and most importantly, cheesy. I thought for a while about how I wanted to showcase one of my favorite flavor combinations: rosemary and gruyere. I love scones like this because they come together quickly and easily. You can eat them for breakfast or snack throughout the day. Somehow, every time I make these Rosemary-Gruyere Buttermilk Scones, Hudson ends up with one in his hands and toddles around the house proclaiming “scone! cheesy!” while our dog, Dallas, scampers behind him gobbling up the crumbs. It’s all part of the fun. They get richness and body from an extra egg yolk, buttermilk, and salted butter. I like to use salted European butter in this recipe since it has a higher fat content, greater richness, and is made from pasture-raised cows. In some recipes, the butter quality makes a difference, and this is one of them.

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Overnight Olive Oil Cinnamon Rolls

January 20, 2022 by carolineocrockett

the details

We love cinnamon rolls for breakfast at my house! As evidenced by my son Hudson’s willingness to break down in actual tears out of desperation for one bite of “cimma woll”. It is pretty dramatic, but I appreciate his enthusiasm! For this twist on classic cinnamon rolls, we’ve got olive oil in both the dough and the filling. It’s still got that pillowy, gooey texture we know and love, but the dough also feels lighter and tender. The filling is heavily spiced with cardamom, cinnamon, cloves, nutmeg, and a zip from a little bit of lemon zest. The icing is light and refreshing, almost like a glaze. The whole thing comes together for a satisfying and refined breakfast (or lunch, who knows). I made these Overnight Olive Oil Cinnamon Rolls recently on a snowy morning and the warmth from the spices and the sweet, soft dough were just so comfy.

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Red Velvet Cake + Cherry Vanilla Swiss Meringue Buttercream

January 19, 2022 by carolineocrockett

red velvet cake with cherry vanilla swiss meringue buttercream

The details

Red Velvet. It’s romantic, striking, and pleases chocolate and vanilla cake lovers alike. I love this modern take on a classic red velvet cake. I took out the layers for a higher cake-to-frosting ratio and switched out traditional cream cheese frosting for cherry-vanilla swiss meringue buttercream. The result is clean, aesthetically interesting, and delicious to boot. If you enjoy baking cakes, it’s worth getting swiss meringue buttercream in your wheelhouse. It spreads and pipes beautifully, is refreshingly not as sweet as American buttercream, and can be made into a variety of interesting flavors. This swiss meringue is has very subtle notes of cherry, vanilla bean, and a beautiful pale pink color. I think this Fed Velvet Cake + Cherry-Vanilla Swiss Meringue Buttercream is perfect for Valentine’s Day. I mean, it’s red and pink. Come on guys.

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