Hope everyone had an amazing Memorial Day weekend! Things have been so crazy, I really needed three days just to catch up on everything! I spent a full day baking and can’t wait to show you guys all the amazing recipes I whipped up, and then spent a full day working on the sequel to Moving Neutral, which is coming along really well! I can’t wait to show you guys what happens to Blake and Casey next. 🙂
One of the highlights of my day of baking was definitely this lemon cake, which seems difficult but really only takes a few minutes of prep and basically uses ingredients you probably already have in your pantry! Eggs, flour, sugar, olive oil, lemon juice, powdered sugar, salt, and that’s it!
Easy to whip up on a random weekend morning, and totally delicious!
Lemon Olive Oil Cake
For the cake:
1/4 cup lemon juice
2 large eggs
1/2 cup skim milk
1/4 cup olive oil
1 tsp vanilla abstract
1/4 tsp kosher salt
1 1/2 cups all purpose flour
3/4 cup sugar
1 tsp baking powder
1/4 tsp baking soda
For the glaze:
1 cup powdered sugar
1-2 tbsp skim milk
Preheat the oven to 350 degrees F.
In a stand mixer, mix together the eggs and sugar, and then add the milk, vanilla, olive oil, salt and lemon juice. Mix until combined, and then add 1 cup of flour, the baking powder and baking soda (sprinkle them lightly across the mixture) and the additional 1/2 cup flour. Mix together until smooth, and pour into a pre-greased pan (approximately 8″x4″).
Bake the cake for approximately 45 minutes, or until a skewer inserted into the center comes out clean. Allow to cool.
For the glaze, mix together the powdered sugar with 1 1/2 tbsp of milk, and add additional milk if the glaze isn’t runny enough to pour. When it is, pour the glaze over the loaf, cut into slices, and serve.
Tags: Breakfast and Brunch · food
February 5th, 2020 · 3 Comments
We had a full house over Thanksgiving weekend, and one of the things I quickly realized: cooking Thanksgiving dinner is only half the battle! You also have a bunch of meals before and after (well, “after” meals generally consist of leftovers with my family) to plan for! I knew I wanted to do something quick and easy on the holiday morning, but I still wanted it to be festive and special.
Enter: Belgian Waffles! We have a terrific waffle maker, so this whole recipe took less than 30 minutes. Throw in some powdered sugar, maple syrup, and sliced fruit, and you have a breakfast to feed a crowd that doesn’t take all day. Perfect for holiday brunch-time!
I used my gorgeous Noritake Cometa plates here — I get so many compliments on these! I love how the pattern is so sleek and modern, but it’s easy to match with all the other pieces in our cabinets!
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
4 large eggs, separated
1/4 cup sugar
4 tablespoons unsalted butter, melted
2 cups milk
Preheat your waffle iron.
Sift together the flour, baking powder, and salt, and set aside. In a second bowl, beat together the egg yolks and sugar until sugar dissolves and the eggs turn pale yellow. Add the melted butter and milk to the eggs and whisk to combine. Add the flour mixture and whisk briefly. In a separate bowl, beat the egg whites until soft peaks form and gently fold them into the waffle batter.
Pour just enough batter into the iron to cover the grid. Cook until the machine’s light says that the waffles are finished, or until they are golden brown, about 4 minutes.
Tags: Breakfast and Brunch · food · holiday
How many of you have expensive little jars of saffron in your cabinets?Â Maybe you made paella, once, and then it sat around for months afterwards, untouched.Â Maybe you were just curious about it, but then never had a real use for it, once it was purchased.
But you can put saffron in so many recipes for a little extra, unique flavor — it really shouldn’t go to wastse.Â The saffron flavor in these muffins is subtle but unmistakable, and it adds a little depth to an otherwise traditional muffin recipe.
And here’s what I love about banana muffins: they can be so much lower fat than other types of muffins, because the bananas add moistness that you would otherwise have to get through butter or oil.Â
(Does anyone remember that old show on the Food Network, Calorie Commando?Â I always feel like htat guy when I talk about recipe nutrition).Â
But these are really good, and incredibly easy.Â They’re a great breakfast on the run, or just an anytime little snack.
And finally, the winners of the Spice Depot samples are Comments #12 (stephchows) and #34 (Kasey)! I’ll be emailing you guys today for your addresses!
Banana Saffron Muffins
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon lemon juice
2 very ripe bananas, mashed
1/2 cup white sugar
1 tbsp heavy cream
1/4 tsp saffron threads, chopped or crushed with a knife
2 tbsp butter, melted
Preheat oven to 375 degrees. Line six muffin cups with papers. In a large bowl, mix together bananas, sugar, egg, cream, lemon juice, crushed saffron and melted butter. Add the flour, baking soda, baking powder and salt. Spoon batter into prepared muffin cups.
Bake 18 to 20 minutes, or until a toothpick inserted into center of a muffin comes out clean.
Makes 6-8 muffins.
Tags: Breakfast and Brunch · food