Lemon Blueberry Cake

Summer is my favorite season because I love the hot, sunny days, time spent at the pool, cookouts and evenings spent on the porch as the sun is going day. But, I also love summer because of all the fresh fruits & veggies, visits to street side produce stands & the taste of a juicy peach. I wanted to make a summer-y cake for a sweet friend to celebrate her birthday. This cake is very light & just tastes like summer. 

 She informed me the next day that it tasted even better chilled for breakfast. That has been noted & I will gladly eat this for breakfast any time it is available.

The cake was pretty easy to make and left our kitchen smelling fabulous.

Begin by preheating the oven to 350 degrees. Grease & flour three 8 inch round cake pans. 

Cream together butter, sugar, lemon zest & lemon extract until fluffy. Then add the egg whites gradually, two at a time, mixing well between additions.

In a separate bowl, mix together flour, baking powder & salt.

Alternating between the flour mixture & milk, add into the butter mixture. Beat for one minute to ensure all lumps are eliminated. I have always found it easier to begin & end with the dry mixture.

In a small bowl, set aside 1 c. of batter. Divvy up the remaining mixture into the three cake pans as evenly as possible.

Add 2 1/2 tsp. of blueberry lemon preserves to the 1 cup of batter that you set aside. Then, swirl this batter into all three of the cake pans, making a marble-like appearance. *I used a wooden skewer to swirl the mixture, but a knife would suffice as well.*

Bake 25 min or until toothpick comes out clean. Let cool for 10 min, then remove from pans onto wire rack & let cool completely. 

CAKE:

• 2 sticks butter, room temperature
• 2 C granulated sugar
• 2 tsp grated lemon zest
• 1 1/2 tsp lemon extract
• 7 egg whites
• 3 C cake flour
• 4 tsp baking power
• 1/4 tsp salt
• 1 1/4 C whole milk
• 1 13 oz. jar blueberry jam with lemon juice

 I made a simple lemon buttercream frosting that was sweet, but tangy. I think it paired well with the cake & as Lia suggested, I can imagine it is delicious when chilled. 

ICING:

1/2 c. butter

3 1/2 c. confectioner's sugar

1/4 c. milk

1 tsp. vanilla

1 T. lemon zest

2 T. lemon juice

Mix butter, lemon zest & vanilla together. Make sure all the lumps are out. Add milk, then by 1/2 c. add sugar gradually. Cream on high for two minutes. Then add lemon juice. I did find that the icing was a little hard to work with immediately after as it tended to "slide off" the cake. It may work better to refrigerate for a little while before using.

Chocolate cupcakes with coffee buttercream icing

I've never really gotten into the cupcake craze; I've always preferred to bake cakes or pies, but yesterday I gave a go at it. 

We had a 50th birthday celebration at work today for one of our nurses & I was assigned dessert. Since my coworker loves coffee, I decided to incorporate that into the cupcakes. 
Since I don't like chocolate or coffee, I had no clue if these tasted good. I called in my trusty quality control and he confirmed that they were in fact edible and, moreover, "delicious!"

So y'all should give cupcakes a chance too. Its my personal opinion that cupcake bakeries are a fad, just like the fro-yo places, but hey, they taste pretty good so I'll won't object too much.

Chocolate cupcakes (adapted from joyofbaking.com)

1/2 c. cocoa powder
1 c. boiling water
1 1/3 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter
1 c. sugar
2 eggs
2 tsp pure vanilla extract

Once the water comes to a boil, mix the water and the cocoa powder stirring until dissolved. Set aside. In a separate bowl, mix together flour, baking soda and salt. Cream together the butter and sugar in your mixer making sure that it becomes fluffy. Then, add the eggs one at a time. Once those have been incorporated, add the vanilla extract. Mix in the dry ingredients until blended. Finally, stir in (by hand) the cocoa concoction, which has hopefully cooled by now. Pour into 16 lined muffin tins filling them about halfway or so. Bake at 375 for 16-20 min. I always set my timer for well below and then continue to check it so that they do not over brown. 

Once the cupcakes have come out of the oven, set to the side and let them cool.

Coffee Buttercream Icing
1/2 c. butter, room temp
1 1/2 c. confectioners sugar (powder sugar), sifted
1-2 T. coffee (ground very finely) or just instant coffee
2 tsp. vanilla extract

Cream the butter and sugar together. Adding the coffee, followed by the vanilla extract. Taste to make sure its not too strong of a coffee flavor. I used more like 2 T. of coffee but no one thought it was too strong and it pairs nicely with the chocolate.

** Joyofbaking.com had suggested using dutch cocoa, but I adapted the recipe to use just regular cocoa. Her recipe called for 1/2 c. dutch cocoa and 2 tsp. baking powder. I did some research and when you want to swap these two, you have to change around baking powder with baking soda. Use the same amount of cocoa, but if using regular cocoa use baking soda and only half the amount, therefore 1 tsp.

*Photo cred: my incredibly talented husband

Life according to Instagram

Winter Fruit Pie

A few days ago, we had dinner plans with family & I was to bring the dessert. I asked Will what he would like and he quickly responded with "a pie!" He then began questioning me about what fruits were in season for a winter pie. I named a few fruits and that sparked my interest so I began researching winter fruit pies. 

As I have mentioned before, I have a horrible habit of trying new recipes on other people at a party or special dinner... and yet again, I went for it. Fortunately, it was fabulous! The pears and apples give it more of the traditional taste, but the cranberries and figs really bring in a wintery feel. AND there is a crumb topping. Could it get any better? 

Ingredients:

Pie crust (or make your own)

Filling:
1 c. dried figs
2 apples (peeled & sliced thin)
3 pears (peeled & sliced thin)
1 c. cranberries (fresh or frozen)
1/2 c. sugar
2 T. corn starch
1 c. orange juice

Crumb Topping:
1/2 c. rolled oats
1/2 c. all purpose flour
3/4 c. packed brown sugar
3/4 c. pecans, chopped coarsely 
1 1/2 tsp. cinnamon
1/4 tsp. salt (I used sea salt)
6 T. unsalted butter, melted

Preheat oven to 375.

Crumb topping: Combine all ingredients, then add melted butter. It is easier to use your hands at this point-- combine everything until it is a crumbly mixture. Place in fridge while you are preparing fruit filling.

Begin by chopping off the stems on the figs, the putting them in 1 c. orange juice & bring to a boil. Let this boil for 5 min. Then, drain and let stand. Once they are cool enough to handle, cut each fig into 4-5 pieces.

In a large bowl, combine sliced apples, pears, figs & cranberries. In a separate smaller bowl, combine sugar and corn starch. Then, put the sugar mixture over the fruit and combine.

Pour the fruit filling into the pie crust, then add the crumb topping. Simple enough, right?

Cook for 60-75 min depending on your oven. Make sure to cover with foil if the crust is getting too dark.

I am already considering making another pie; you should make one too.

Mini Chicken Pot Pies

Chicken pot pie has always been one of my favorite meals. It reminds me of being gathered around the dinner table with my family. I still to this day will not order chicken pot pie at a restaurant because I'm convinced  no one can make it like my mom. I decided to give it a try myself since I can't just stop by my parents house for a chicken pie. 

Mini pies are even better than a regular one because you get lots of crust which is my favorite part.

Heres what you'll need:

1 box refrigerated crust

1/3 c. butter

1/3 c. onion

1/3 all purpose flour

1 3/4 c. chicken broth

1/2 c. milk

2 1/2 c. cooked chicken

2 c. frozen mixed veggies, thawed

salt & pepper

1. Feel free to use this same recipe to make one regular size pie or be tempted by these cute mini pies and go for it. If you're making mini pies, cut dough into large circles and lay bottom crust down.

2. Melt butter over medium heat, then add onion & cook for 2 min (until tender). Stir in flour, salt & pepper. 

3. Gradually stir in milk and chicken broth. Let this cook and bubble until it thickens. It takes  a little while, but don't give up. It will be clear once its a thick, gooey concoction. 

4. Add veggies & chicken. Remove from heat. Spoon mixture into each little pie.

5. Finally, cut large circles for the top crust making sure to cut slits to let steam out.

6. Bake at 400 for 25 (ish) minutes. I didn't set a timer but just stayed close by and watched until it was getting golden brown. Towards the end, I covered the pie pan with foil to prevent excessive browning.

It will be incredibly difficult to eat just one, I'll go ahead and warn you. It was hard for me to save some for Will; he should feel very loved that I left him plenty. 

Its back to long hours for my sweet guy. He woke up at 4:45 am for work this morning. Heres to hoping he'll be home by 10pm tonight!

Glorious fall weather.

It is finally cooling down here (upper 70's are incredible)! We are so excited to walk out and not sweat immediately. With the cooler weather comes my desire for fall foods, especially pumpkin flavored anything. I recently made one of my favorite fall snacks with a friend: Pumpkin Granola. Its sweet, yet slightly salty and I add a few dried craisins to add even more of a fall flavor. 

Its really easy and I think its perfect as cereal, a morning snack or in my case a late night snack while waiting for Will to get home.

Pumpkin Granola

Heres what you need. You probably have most of it on hand.

5 c. rolled oats (not instant)
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp salt
3/4 c. brown sugar
1/2 c. pumpkin puree
1/4 c. applesauce
1/4 c. maple syrup
1 tsp vanilla extract
craisins (however many you'd like)


Preheat oven to 325 and line a baking sheet with parchment paper. In large bowl, combine oats, spices and salt. In medium size bowl, whisk together brown sugar, applesauce, pumpkin, maple syrup & vanilla extract. Whisk until smooth. Pour wet ingredients over dry and mix until it is completely coated. The mixture will be wet. Spread it out over the pan.

Bake for 20 min, remove and stir. Bake an additional 15-20 min until golden and crisp. **Tip: I always think that the granola isn't done, but it does get crispier as it sits out of the oven. Add in craisins & enjoy!

Strawberry Scones

This recipe is from Cooks Illustrated. I won't try to claim to have edited it; its too good to make any changes. The scones are so flaky and there is a slight hint of lemon which I love.

Scones (makes 8)

10 T. unsalted butter, frozen
1 1/2 c. fruit (I used frozen strawberries, although I'd suggest fresh fruit  if possible. Blueberries, raspberries etc work too)
1/2 c. whole milk
1/2 c. sour cream
2 c. all purpose flour
1/2 c. sugar
2 T. baking powder
1 tsp. grated lemon zest
1/2 tsp salt
1/4 tsp baking soda

1. Heat oven to 425 and line baking sheet with parchment paper (this is different from wax paper!!). 
2. Cut one stick of butter in half and grate the butter using a box grater. Weird, I know but this is what makes them especially flaky. Place the grated butter in a bowl & put in freezer.
Melt the 2 T. of butter remaining and set aside. 
3. Put the berries in the freezer if they are not already frozen.
4. Whisk the milk & sour cream together and place in fridge. 
5. In a large bowl, combine flour, sugar, baking powder, lemon zest, salt and baking soda. Make sure its mixed well. Then add the butter and work in with your hands. 
6. Fold in the milk mixture. Do NOT overmix. Just fold until it is combined.
7. Flour the counter and your hands and start working the dough. Knead dough until its a ragged ball. 
8. Roll ball into 12-inch square, then fold the both sides in (make it look like a brochure). Then fold both sides again so it becomes a square. Place square dough in freezer for 5 min.
9. Roll chilled dough out & into 12-inch square again. Press berries evenly over dough. Roll dough up into tight log and pinch seams closed.

10. Lay log seam side down, then press down so that it is no longer a "log" but rather a flat rectangle. Cut into triangular scones. 

11. Place on cookie tray and brush the melted butter from before onto them. Sprinkle lightly with white sugar. Bake 18-25 min... until lightly golden brown.

They are so delicious. Will bought some homemade honey from his coworker and I drizzled a little honey on mine which was awesome! Sometimes I wish I were British. I think I'd fit right in. Scone and tea for breakfast? Who wouldn't want that?

Twist on the Classic Apple Pie

When I was in college, my roommate and I wanted to enter the State Fair Pie Contest. We heard about the contest just days before and frantically racked our brains for a new twist on the classic apple pie. We attempted to make an apple pie that would have the flavor our one of our favorite treats: the "apple pie apple" from Rocky Mountain Chocolate Factory. If you've never had one, you are missing you.

We knew that they dipped their apples in a concoction that included white chocolate and peanut butter. Unfortunately our attempt sort of failed and we decided not to enter the contest. The flavor of the pie was delicious, but the consistency was all wrong. 

I decided to a take another stab at this pie. This time it was a success! 

I started by making my own crust. Although I do think Pillsbury makes a pretty mean pie crust, homemade is always better. I actually got this crust recipe off of another blog that my sweet husband showed me. Check this awesome blog out http://serendipitousanna.com/

For the Crust:
2 1/2 c. all purpose flour
2 T. sugar
3/4 tsp salt
1 c. butter (2 sticks)-- very cold & cut into cubes
6 1/2 T. ice cold water
1 tsp. Apple Cider Vinegar 

First, cut the butter into cubes. I just places the cubes onto a plate and popped it into the fridge to keep it cold. Then, combine the water with the vinegar and place that in the fridge as well. Combine dry ingredients in a large mixing bowl. Once the butter is nice and cold, incorporate into the dry mixture. I started with a pastry cutter since I was excited to try out a wedding gift, but to be honest, I ended up ditching it and just using my hands. Once all the butter has been incorporated (butter pieces should be no larger than pea size).  Then create a little well in the center and pour in water/vinegar mixture. Begin incorporating until you can form into a ball. Then, continue to knead on a floured surface. Once the dough is smooth and sticking together, you're ready to wrap it up. Split the dough into two equal size balls; then, flatten each and wrap. Pop them into the fridge and let them chill for an hour.

For the pie:
6 large granny smith apples (I think I used 8 normal size)
1/4 c. white sugar
1/4 c. brown sugar
1 T. lemon juice
1 T. cinnamon
1/4 tsp. nutmeg
1/4 tsp. salt
1/2 tsp. corn starch
1/3 c. peanut butter
1/3 c. white chocolate chips

Begin by peeling, coring and slicing the apples. I went ahead and mixed in the lemon juice as I cut so the apples wouldn't turn brown. 

Combine apples with both sugars, cinnamon, nutmeg and salt. Let this sit for 30-45 min. Then drain the apples for about 15 min and SAVE the liquid. Pour the liquid mixture that was drained from the apples into a small saucepan. While that is heating up, add corn starch to the apples (to keep the pie from being to liquid-y).  Heat up the mixture in the saucepan and let it reduce for a few minutes. Then, add the peanut butter and white chocolate chips. Be careful not to burn the chocolate. 

Assemble pie crust and add apples. Pour the peanut butter yummyness over the apples. Then add top crust. Make sure to cut slits to allow air flow. 

Bake at 375 for about 45 minutes. Just watch the crust to make sure its not getting to brown. The peanut butter tastes wonderful with the apples & its not too strong!

The pie before it went into the oven. The homemade crust doesn't look as beautiful as pre-made ones, but it is so flaky and yummy.