It’s my birthday and I’ll bake if I want to – a lightened up Harvey Wallbanger cake!

Hello, hello!

I hope everyone is enjoying the weekend! I sure am – today’s my birthday!

Yep, I’m 29…. again. 🙂


So, I woke up to this.


And then, when I took the doggies out, I was gifted with this!


I just knew it was going to be a great day. 🙂

In case you forgot, today was supposed to be the day I went for a Boston qualifying time in the Tupelo marathon. Well, because of my injury, obviously THAT didn’t happen but I did get out for a run this morning.


See what I did there? My tiny tribute to the marathon I couldn’t be a part of. It felt great this morning and I’m looking forward to starting my training program for Mississippi Blues in January. Whoop!

So, I decided that I wanted a Harvey Wallbanger cake for my birthday. I haven’t had one of those in ages! My mom used to make them.

What’s a Harvey Wallbanger? Well, it’s a cocktail made with orange juice, vodka, and Galliano liqueur. Yum! And those ingredients go both in the cake and the glaze!

Yes, my mother contributed to the delinquency of a minor and fed me drunk cake. It’s fine. Apparently, I wasn’t a fan then. Psshtt, what did I know? This cake is delicious!


Anywho, I wasn’t truly the baker of this cake.

I was more like the supervisor.


I’ve been teaching Ginny to cook and she’s been teaching me to supervise. 🙂

My sailor made this cake!


I taught him some baking secrets and he did all the work.  He did a great job!

We changed up the ingredients a little from the original recipe because, well, that’s what I do and I wanted to see if I could lighten it up a little. And, it’s my birthday. I get what I want.

So, we substituted some Greek yogurt for the butter, applesauce for the oil, and used 1 egg white in place of a regular egg (the recipe calls for 4).

And the results are AMAZING!

So moist, so flavorful and absolutely fantastic.

I made a good choice.

In both the cake and the man who baked it for me. 🙂


Harvey Wallbanger Cake

1 3/4 cups sugar
2 tablespoons unsalted butter, at room temperature, and 6 tablespoons plain nonfat Greek yogurt
3/4 teaspoon salt
1/3 cup plain applesauce
2 teaspoons vanilla extract
4 large eggs (or 3 eggs and 1 egg white)
3 cups unbleached all-purpose flour
3 tablespoons cornstarch
4 teaspoons baking powder
3/4 cup orange juice
1/4 cup Galliano*
1/4 cup vodka
1 tablespoon orange zest
1 cup confectioners’ sugar, sifted
1 tablespoon orange juice
1 tablespoon Galliano
1 teaspoon vodka

*look for miniature bottles of Galliano at your liquor store. Otherwise, you’re going to end up spending $30 on a HUGE bottle and then you need to figure out what, besides a Harvey Wallbanger, you can make to drink with it. Or you can buy the whole bottle and have fun figuring out what, besides a Harvey Wallbanger, you can make to drink with it. 🙂

1. Preheat the oven to 350°F. Grease and flour a 9-cup Bundt® pan.

2. In a large mixing bowl, beat together the sugar, butter and salt until fluffy. Beat in the oil, then the vanilla and eggs, one at a time, beating until each egg completely disappears before adding the next one.

3. In a measuring cup, stir together the orange juice, Galliano, vodka, and orange zest. If everything’s cold, warm it for 30 seconds in the microwave.

4. Whisk the flour, cornstarch, and baking powder in a separate bowl.

5. Add 1/3 of the dry ingredient mixture to the mixing bowl, mixing until it disappears. Scrape the mixing bowl.

6. Add the fresh orange zest with half the liquid. After it’s combined, add another third of the dry, the rest of the wet, mix, scrape, add the last of the dry ingredients and beat until the batter is smooth with one last scrape down for good measure. Now transfer the batter to the prepared pan, and smooth out the top.

7. Bake the cake for 40 to 45 minutes (don’t let it go too long, or it will get dry). The top will bounce back when you touch it lightly with your finger, and a tester or toothpick inserted into the center will come out clean. Remove the cake from the oven and cool it in its pan for 20 minutes. After 20 minutes, use a dull knife or pointed icing spatula to loosen the cake from the edge of the pan.

8. For the glaze, whisk the orange juice, vodka, and Galliano together until smooth. The glaze will seem a little thick, but that’s how it should be. Drizzle it over the cake while it’s still lukewarm. The heat from the cake will help the glaze travel over the cake and make a nice, smooth finish.

9. Om nom nom!



1. What’s your favorite birthday dessert?  Are you a traditional cake person or do you like to mix it up and do something different?

2. Have you ever had a Harvey Wallbanger cake? Have you ever baked with liquor?

– jennifer

I biked! And the best orange sherbet ever!

I biked! I know, I know, I said I wasn’t going to do it until I checked with the physical therapist but I’ve been doing some research and biking is actually used as therapy for groin/leg injuries. And, I tested it out when I got home last night. No pain or strain at all! Man, was I excited for this morning!


I got a great 45 minutes in of hills, sprints, hill sprints, hovers, etc. I was a big sweaty mess when I was done. Love that! 🙂

And then I was hungry. Om nom nom! It’s always good when your snack smiles at you.


What’s your favorite post-workout snack?

So, let’s talk sherbet. I made some fresh orange sherbet last weekend. Thing 2 loves orange sherbet but if you ever look at the ingredients, they’re a little scary. Anything you make fresh at home trumps store-bought every time. And, you can be guaranteed that you can pronounce all the ingredients. Always a bonus!

I found this recipe in my Cook’s Illustrated “The New Best Recipe” cookbook. Everything I’ve made from this book has been amazing! You’ll need an ice cream maker for this. If you don’t have one, well, you need to go to the store and buy one. Seriously. This sherbet is so worth it.

The major ingredient is orange juice, of course, but not just any old orange juice. You need to find unpasteurized, fresh-squeezed orange juice. The book says that pasteurized OJ will not taste as fresh and don’t, under any circumstances, use from concentrate. That won’t taste good at all. Unpasteurized OJ is out there; you just have to look.


Oh, and there’s liquor in there. Just 2 teaspoons so it’s not like it’s drunk sherbet or anything. Haha! I used Triple Sec because it’s orange flavored and it seemed like the right choice. And I think it was! The final product was perfect – light, orangy without being overwhelming, and delicious. Better than anything you can get out of your grocer’s freezer, that’s for sure! Om nom nom!

Sherbet – love or not?
What’s your favorite flavor?


Fresh Orange Sherbet
makes about 1 quart

1 tablespoon grated zest from 1 to 2 oranges
1 cup (7 ounces) sugar
1/8 teaspoon salt
2 cups orange juice, preferably unpasteurized fresh-squeezed
3 tablespoons juice from 1 or 2 lemons
2 teaspoons Triple Sec or vodka
2/3 cup heavy cream

1. Process the zest, sugar, and salt in a food processor until damp, ten to fifteen 1-second pulses. With the machine running, add the orange juice and lemon juice in a slow, steady stream; continue to process until the sugar is fully dissolved, about 1 minute. Strain the mixture through a nonreactive fine-mesh strainer into a medium bowl; stir in the Triple Sec or vodka, then cover with plastic wrap and chill in the freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set the bowl over a larger bowl containing ice water.) Do not let the mixture freeze.

2. When the mixture is cold, using a whisk, whip the cream in a medium bowl until soft peaks form. Whisking constantly, add the juice mixture in a steady stream, pouring against the edge of the bowl. Immediately start the ice cream machine and add the juice-cream mixture to the canister; churn until the sherbet has the texture of soft-serve ice cream, 25 to 30 minutes.


3. Remove the canister from the machine and transfer the sherbet to a storage container; press plastic wrap directly against the surface of the sherbet and freeze until firm, at least 3 hours. (The sherbet can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let the sherbet stand at room temperature until slightly softened and in instant-read thermometer inserted into the sherbet registers 12 to 15 degrees.

– jennifer