Monday, February 23, 2015
I just can't stay away from the lemon. Maybe it's because it's so frigidly cold out and maybe it's because there are 4 foot snow drifts in my yard, and maybe it's because it has snowed so many times this month that I have completely lost track of just how many FEET, yes I said feet, not inches of snow that we have had, that I found myself needing to make something light and yellow and lemony to remind me that spring is only a month away.
You know it's pretty bad here in Rhode Island when we hear we are getting another 6 inches of snow and we all say "oh, only 6 inches". It's been that kind of a winter. My husband had to use a roof rake to get all the snow off the roof! It's a winter wonderland alright!
Enough about the snow....on to cake. This cake is everything you want a lemon cake to be. It's moist and full of lemon flavor. It just feels bright. It just makes me smile and if you have a lemon lover in your life, you most certainly need to make this for them.
I love a good Bundt cake recipe. This is one of them. Definitely going to be on my cake rotation from now on.
Lemon Bundt Cake
slightly adapted from a recipe at Sprinkle Some Sugar
2 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
2 cups sugar
1 teaspoon vanilla extract
2 tablespoons lemon zest
2 tablespoons + 2 teaspoons lemon juice
1 1/4 cups whole milk
10 tablespoons unsalted butter, cubed
1 1/2 cups powdered sugar
3-5 tablespoons lemon juice
Preheat oven to 350. Grease a Bundt pan very well making sure to really get into all crevices then lightly flour pan. Set aside.
Lightly whisk flour, baking powder and salt in a small bowl and set aside. In the bowl of your stand mixer (if you're using one) fitted with the paddle attachment, beat eggs on low until they are thickened and very pale yellow in color. Turn mixer on low and slowly add sugar to running mixer and beat on medium-high speed until light and fluffy. Stir in vanilla, lemon juice and lemon zest. Slowly pour in dry ingredients on low speed until combined.
In a small saucepan, heat milk until very hot and butter is just melted. Do not boil and whisk the mixture to help the butter along. Pour into batter and mix until smooth. Batter will be very thin. Pour into prepared baking pan and bake for 27-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Once done, remove cake from oven and allow to cool for 5 minutes in pan. Allow cake to cool a bit on a cooling rack. While the cake is cooling prepare the glaze.
For the glaze,
Whisk powdered sugar and lemon juice together, using more or less lemon juice as needed to get desired consistency. (I like to keep mine slightly thick so it won’t thin out too much when I serve it over warm cake.)Once cake is cooled down slightly, drizzle glaze over warm cake. Alternately, you can drizzle the glaze over each individual piece being served. Cake will stay soft and moist for 3 days stored in an airtight container.
Friday, February 13, 2015
Out of all the breakfast foods in the whole wide world I love corned beef hash the most. Well done hash with lots of crispy bits makes me happy. I'm not a French Toast or waffle person, but I love me some hash.
In my quest to keep it low carb I decided to make my own version of hash with cauliflower. I had seen a few recipes here and there but decided that I'm a good enough cook (at least I think so) to pull it off without using someone else's recipe.
I kept it simple....onion, cauliflower and some spices and then I topped it with a runny egg. To say is was breakfast nirvana for me is an understatement. I LOVED this. I think I might have loved it as much as I love my crispy corned beef hash. Why didn't I do this sooner? I made enough for two meals. Sometimes it's nice to get two meals out of breakfast food. No one else in the house likes cauliflower so that was a score for Mama!
Let me say that you can customize this recipe to your likings. I happen to love onion so I used a lot, if you don't like it you can leave it out completely.
recipe from Lisa@ The Cutting Edge of Ordinary
1 large head cauliflower, chopped into small pieces.
1 large onion, chopped
2 cloves garlic, minced
Add 2 -3 tablespoons of olive oil in a large skillet. Add in the chopped onion and let it cook just until it turns translucent. Add in the minced garlic and let it cook for about a minute. Add in the chopped cauliflower and mix everything up a bit. Cover the skillet and let it cook until the cauliflower is tender, but not mushy. I let mine sit undisturbed for 5 minutes at a time so I could get all those brown delicious bits from the bottom. If it starts to stick, just add in a little more olive oil. Sprinkle with salt, pepper and paprika. I served this with a runny egg on top. Yum!
Monday, February 9, 2015
Hello again from snowy Rhode Island. After having 2 feet dumped upon us last week, we are in the middle of another storm that is dumping another foot on us today. I think we are going to run out of places to put it! Good thing I'm a snow lover!
Lemon again, I know. I can't help it. I am lemon addicted and what is really funny about it is, I never liked lemon before. Up until a few years ago and I would turn my nose up at anything lemon or lemon flavored. Crazy right? Now I'm churning out lemon treats like there's no tomorrow!
I also have a fantastic lemon Bundt cake coming up. Oh man is it good, but for now I'm bringing you this little puffy delights.
I used Stevia when I made these so they were sugar free for me....sans the tablespoon of real sugar on top, but they were still delicious!
It only take a few minutes to throw these babies together too!
Adapted from a recipe at Allrecipes.com
2 – 8 ounce packages of refrigerated crescent roll dough (such as Pillsbury® Recipe Creations®), divided
2 lemons, zested and juice, divided
2 – 8 ounce packages cream cheese softened
½ cup sugar
2 table spoons butter, melted.
1 tablespoon sugar
Preheat oven to 350 degrees. Line the bottom of a 9x13-inch baking dish with aluminum foil and spray with cooking spray.
Press 1 can crescent roll dough into the bottom of the prepared baking dish, stretching to the edges. Mix the zest of 1 1/2 lemons and juice from 2 lemons together in a bowl. Beat cream cheese and the sugar into the lemon zest mixture using an electric mixer until smooth and creamy; spread over crescent roll dough layer. Unroll the second can of crescent roll dough and place over cream cheese mixture, gently stretching dough to the edges. Brush melted butter over crescent roll dough layer and sprinkle with the 1 tablespoon of sugar.
Bake in the preheated oven until top is golden brown, about 30 minutes. Allow to cool for 20 minutes. Lift dessert from baking dish using foil; transfer to a cutting board. Cut into squares Refrigerate until chilled, at least 1 hour. Store any leftovers in fridge.
Wednesday, January 28, 2015
I had to post a Super Bowl worthy recipe seeing that the big game is only a few days away.
I'm from Rhode Island so I don't think I even have to tell you I'm rooting for the Pat's to win this one. Even if we weren't absolutely pumped for the big game, we still watch and I still make "football food".
Munchies are a must and these Seasoned Ranch Pretzels will certainly we served.
We love the Snyder flavored pretzels but I thought I they would be just as easy to make, so I made some. My boys are all about ranch everything, so I based the recipe around the ranch. Feel free to throw in whatever spice makes you happy, you can even add in some heat if you'd like.
Seasoned Ranch Pretzels
1 bag hard pretzels (Snyder’s is what I used. They range from 12 – 16 oz.)
3/4 cup canola or vegetable oil
1 packet dry ranch seasoning
1 tablespoon onion powder
1 tablespoon lemon pepper
3 teaspoons garlic powder
2 teaspoons dill weed
Preheat oven to 200. Line a large baking sheet with parchment paper
Break the pretzels into pieces. Combine the oil and whatever spices you are using bowl, or you can just add the spices to the measuring cup that you placed the oil in like I did. Pour over the pretzels in the bag. Shake until all the pieces are well coated.
Spread the pretzels onto the prepared baking sheet in a single layer. Bake for 50 minutes, turning every 15 minutes or so. Allow to cool completely. Keep in a covered container.
Wednesday, January 21, 2015
There are a few foods that my husband loves above all others.
Fried Chicken Gizzards (yup, I said gizzards)
Chicken Pot Pie
I think Chicken Pot Pie is right up there with Mac & Cheese when it comes to comfort foods.
It's downright homey. It's frigid here in New England. We are barely making it into the teens, so Chicken Pot Pie(s) are on the menu.
This is a recipe I've been using for ages. Just like most of my soup recipes, I kind of made it up along the way. Feel free to tweak it anyway you like.
This recipe makes enough for 2 pies for one BIG pie made in an 9x13.
Chicken Pot Pie - makes 2 pies or one 9x13!
recipe from Lisa@ The Cutting Edge of Ordinary
4 pie crusts (Either 4 store bought- 2 tops and 2 bottoms or make your own)
3 pounds chicken breast, cooked and chopped (I used 3 extra large breasts* see note)
1/2 an onion, finely chopped (you can also use shallots like I did)
2/3 cup butter
2/3 cup flour
3 1/2 cups chicken broth
1 cup milk
3 cups frozen mixed vegetables, thawed
salt & pepper
1 egg, beaten
Add onions and the butter to a heavy bottomed pot and sauté about 3 minutes, just until they get a bit tender. Add in the flour and cook for a minute more just until the flour turns golden. Slowly add in chicken broth, whisking the whole time. Add in the milk whisk to combing. Continue cooking on medium heat, uncovered until sauce thickens. Stir this frequently so it doesn't stick to the bottom and burn.
When sauce has thickened, add chicken and mixed vegetables, and stir to combine. Salt and pepper to taste.
Now you can make this pie two ways. You can make 2 traditional pies in a pie plate, or you can use a 9x13 and made one big pie. No matter which one you choose to make, put in your bottom crust then fill it with the filling and top it with another crust. Press the top and bottom pie crust together to seal them. I just fold mine over a bit. I like the rustic look. Cut slits in the top to let the steam escape. Brush the beaten egg over top of pot pie. I highly suggest you bake your pies on a baking sheet covered in foil or parchment in case there is any spillage. Bake in a 375* for 30 minutes. The crust should be golden at this point. Take the pie(s) out of the oven and cover with foil so they don't get burned. Return to oven for another 20-30 minutes (or until hot and bubbly). Let the pie sit for 15-20 minutes before cutting.
* To cook the chicken breasts I placed them on a parchment lined baking sheet. I drizzled some olive oil over then and added some Italian seasonings and baked for about 40 minutes, or until the juices run clear. Once cool enough to touch I diced them up for the pies!
Friday, January 2, 2015
My youngest son is a hot chocolate fanatic. As soon as there is a nip in the air he's looking for a mug of the stuff. For years I bought the mix in the little bag and he was just fine with is, but as he got older he started looking for something different. We tried some of the upscale hot chocolate, with the upscale price tags and I decided they way he drank the stuff I'd be spending a good chunk of change every week to keep him supplied.
That wasn't going to happen.
So I went looking for recipes. I found a bunch. I experimented. I took a little from each one and BAM.....delicious, easy to make hot chocolate. Better than any gourmet hot chocolate on the market.
We have made 6 batches of the stuff since October. I keep a big jar of it in the pantry with a 1/3 cup measuring cup right in the jar. All they boys do is take a scoop and add it to a cup of hot milk.
I made up a few extra batches, jarred them up and got them all pretty for the UPS driver, the mail lady and the paper boy as little thank you's for them at Christmas. Who doesn't want a mug of delicious, creamy hot chocolate?
recipe from Lisa@The Cutting Edge of Ordinary
3 cups nonfat dry milk
2 cups confectioner's sugar
1 1/2 cups cocoa powder
12 ounce bag white chocolate chips
Combine all the ingredients in a large bowl and mix. Working in two batches, pulse the ingredients in a food processor until the chips are finely ground. Store in an airtight container for up to 3 months.
For a cup: Stir 1/3 cup unto 1 cup of hot milk.
Tuesday, December 23, 2014
Well it's Christmas time again.
Thank you for checking in with me and for all your heartfelt comments, emails and messages to me over the past year. I might not have as many followers as some blogs, but I think I have the best followers! So I thank you for that.
I'll be busy in the kitchen for the next few days but I wanted to take a moment to wish you all the happiest of holidays. I hope it's filled with good food, laughter and the people you cherish.