Easter Lemon Cake with Whipped Frosting

As I started to make this cake, I realized that I didn’t have two cake pans.  I also realized that I didn’t know how I was going to make this cake Easter themed.

That’s when I thought, “Well, why not make cupcakes and set them on top?”  It solved both of my problems!

The flower for Easter and the cupcakes to make up for my missing cake pan.

The cake is super light and fluffy, which goes great with the lemon flavor and the frosting is heavenly.  It’s the perfect light cake for Easter.

Also, I have a surprise for you guys!  The awesome people at Tropical Traditions are letting me do another giveaway.  Except this time, you guys get to pick what you want.

Pick from the following list and leave a comment letting me know what you’d like for the next giveaway:

Household Products:
•       All Purpose Household Cleaner – http://www.householdtraditions.com/all_purpose_non_toxic_household_cleaner.htm
•       Dish Liquid – http://www.householdtraditions.com/dish_liquid.htm
•       Dishwasher Detergent – http://www.householdtraditions.com/powdered_dishwasher_detergent.htm
•       Glass and Surface Cleaner – http://www.householdtraditions.com/glass_surface_cleaner.htm
•       Laundry Detergent – http://www.householdtraditions.com/laundry_detergent.htm
•       Oxygen Bleach – http://www.householdtraditions.com/oxygen_bleach.htm

Foods:
•       Atchara – http://www.tropicaltraditions.com/atchara.htm
•       Coconut Cream Concentrate – http://www.tropicaltraditions.com/coconut_cream_concentrate.htm
•       Coconut Flour – http://www.tropicaltraditions.com/organic_coconut_flour.htm
•       Coconut Chips, Coconut Flakes, or Shredded Coconut – http://www.tropicaltraditions.com/organic_dried_coconut.htm
•       Coconut Water Vinegar – http://www.tropicaltraditions.com/organic_coconut_water_vinegar.htm
•       Palm Shortening – http://www.tropicaltraditions.com/organic_palm_shortening.htm
•       Raw Honey – http://www.tropicaltraditions.com/organic_raw_honey.htm
•       Whole Golden Flaxseed – http://www.tropicaltraditions.com/organic_whole_flaxseed.htm
•       Whole Grains (Whole Grains only, flours unavailable for review.) – http://www.tropicaltraditions.com/organic_grains.htm
•       Virgin Coconut Oil Book or eBook – Includes 85 recipes! (Please indicate preference) – http://www.tropicaltraditions.com/book_virgin_coconut_oil.htm

Health & Beauty:
•       Antioxidant Omega 3 Greens (Please indicate preferred flavor) – http://www.tropicaltraditions.com/antioxidant_omega3_natural_greens.htm
•       Gold Label Virgin Coconut Oil Hair Treatment – http://www.tropicaltraditions.com/virgin_coconut_oil_for_hair_treatment.htm
•       Hair Oils (Please let me know which scent.) – http://www.tropicaltraditions.com/organic_hair_oils.htm
•       Herbal Breath Spray – http://www.tropicaltraditions.com/organic-herbal-breath-spray.htm
•       Skin Care Products (Please indicate which individual product & preferred scent) – http://www.tropicaltraditions.com/organic_skin_care_products.htm

Have a Happy Easter! 🙂

Easter Lemon Cake with Whipped Frosting
From: Martha Stewart 

Ingredients

• 1/2 cup margarine or butter
• 1/2 cup coconut oil or vegetable oil
• 2 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon lemon zest
• 2 cups sugar
• 2 large eggs plus 3 large egg yolks
• 1/4 cup plus 2 tablespoons  lemon juice
• 1 cup buttermilk
• Whipped frosting

Directions

1. Preheat oven to 350 degrees.
2. Important: Butter and flour two 8-by-2-inch cake pans, tapping out excess flour. )I didn’t put enough and mine got stuck)
3. In a medium bowl, whisk flour, baking powder, baking soda, salt, and lemon zest.
4. In a large bowl, using an electric mixer, beat butter and 1 1/2 cups sugar until light and fluffy.
5. With mixer on low, beat in eggs and yolks, one at a time.  Beat in 2 tablespoons lemon juice. Alternately beat in flour mixture and buttermilk beginning and ending with flour mixture; mix just until combined.
6. Divide batter between cake pan and cupcake tins; smooth tops.
7. Bake until cakes pull away from sides of pans, cake- 32 to 35 minutes, cupcakes- about 15 minutes.
8. Let cool in pans 10 minutes. Run a knife around edges of pans and invert cakes onto a wire rack.
9. While cakes/cupcakes are baking, bring remaining 1/2 cup sugar and 1/2 cup water to a boil in a saucepan.
10. Simmer 25 minutes. Stir remaining 1/4 cup fresh lemon juice into syrup.
11. Using a fork, poke holes in warm cakes on rack. Brush with lemon syrup. Let cool completely.
12. Prepare frosting, substituting 2 tablespoons fresh lemon juice for vanilla extract.
13. Top cake with cupcakes and frost.

Taste of Home: Guy Klinzing {Lemon Jelly Roll}

Yesterday I got to live a day in the life of my dream job.

Guy Klinzing, an amazing chef with a great sense of humor, came to conduct the Taste of Home Cooking Show in my hometown last night.  I got to do all the behind the scenes work and it was suh-weeet.

Guy is from Chicago and not only does he work with the Taste of Home, he’s also an actor, singer, father, and puts on a hell of a cooking show!  If you get a chance to go watch him, please do!  As he says, he’ll “do anything to keep an audience from getting bored,” and I can attest to that.  He’s a very silly guy.

I learned so much from Guy yesterday.  The whole morning was spent prepping recipes for the evening and it went by so quickly.  We prepped 10 recipes that Guy showed the audience how to prepare later that night.  After helping with that, I really want to do it as a career.  I think it would be so fun to meet new people and share with them something I’m passionate about.  Plus, the days go by so quickly.  Buuut, that’s just me dreamin’!

“Guy Fieri” was there, too… haha!

Although Guy gave us many delicious recipes, the one that I was most partial to was the Lemon Jelly Roll (plus it’s the one I helped make).  I do NOT know how to work with egg whites.  Seriously… I’ve tried recipe after recipe with egg whites and they’ve all been failures.  Guy taught me yesterday to freeze your bowl first and use warm egg whites.  You can imagine how excited I was yesterday when, on my first attempt, the egg whites formed soft peaks.  He also said that if your egg whites aren’t forming right, just add a little bit of cream of tartar.  See, I told you I learned a lot!!  This cake was aweeesommmee!!  So light and fluffy and the lemon flavor was perfect.  Definitely a spring/summer recipe.

Lemon Jelly Roll
Taste of Home

Ingredients

• 9 egg whites
• 1-1/2 teaspoons vanilla extract
• 3/4 teaspoon cream of tartar
• 1 cup plus 2 tablespoons sugar
• 3/4 cup cake flour
• 1 tablespoon confectioners’ sugar
• 
  FILLING:
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1 egg, lightly beaten
• 1/4 cup lemon juice
• 1 tablespoon grated lemon peel
• Yellow food coloring, optional
• Additional confectioners’ sugar

Directions

• Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
• Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
• Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
• Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners’ sugar. Yield: 10 servings.

P.s. Go enter this rockin’ giveaway for a free bikini!! It’s so cute!!

Taste of Home: Guy Klinzing {Lemon Jelly Roll}

Yesterday I got to live a day in the life of my dream job.

Guy Klinzing, an amazing chef with a great sense of humor, came to conduct the Taste of Home Cooking Show in my hometown last night.  I got to do all the behind the scenes work and it was suh-weeet.

Guy is from Chicago and not only does he work with the Taste of Home, he’s also an actor, singer, father, and puts on a hell of a cooking show!  If you get a chance to go watch him, please do!  As he says, he’ll “do anything to keep an audience from getting bored,” and I can attest to that.  He’s a very silly guy.

I learned so much from Guy yesterday.  The whole morning was spent prepping recipes for the evening and it went by so quickly.  We prepped 10 recipes that Guy showed the audience how to prepare later that night.  After helping with that, I really want to do it as a career.  I think it would be so fun to meet new people and share with them something I’m passionate about.  Plus, the days go by so quickly.  Buuut, that’s just me dreamin’!

“Guy Fieri” was there, too… haha!

Although Guy gave us many delicious recipes, the one that I was most partial to was the Lemon Jelly Roll (plus it’s the one I helped make).  I do NOT know how to work with egg whites.  Seriously… I’ve tried recipe after recipe with egg whites and they’ve all been failures.  Guy taught me yesterday to freeze your bowl first and use warm egg whites.  You can imagine how excited I was yesterday when, on my first attempt, the egg whites formed soft peaks.  He also said that if your egg whites aren’t forming right, just add a little bit of cream of tartar.  See, I told you I learned a lot!!  This cake was aweeesommmee!!  So light and fluffy and the lemon flavor was perfect.  Definitely a spring/summer recipe.

Lemon Jelly Roll
Taste of Home

Ingredients

• 9 egg whites
• 1-1/2 teaspoons vanilla extract
• 3/4 teaspoon cream of tartar
• 1 cup plus 2 tablespoons sugar
• 3/4 cup cake flour
• 1 tablespoon confectioners’ sugar
• 
  FILLING:
• 1 cup sugar
• 3 tablespoons cornstarch
• 1 cup water
• 1 egg, lightly beaten
• 1/4 cup lemon juice
• 1 tablespoon grated lemon peel
• Yellow food coloring, optional
• Additional confectioners’ sugar

Directions

• Place the egg whites in a large bowl; let stand at room temperature for 30 minutes. Meanwhile, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; lightly coat paper with cooking spray and set aside.
• Add vanilla and cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in flour, about 1/4 cup at a time.
• Carefully spread batter into prepared pan. Bake at 350° for 15-20 minutes or until cake springs back when lightly touched. Cool for 5 minutes.
• Turn cake onto a kitchen towel dusted with 1 tablespoon confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
• In a large saucepan, combine sugar and cornstarch; stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer.
• Remove from the heat. Gently stir in lemon juice, peel and food coloring if desired. Cool to room temperature without stirring.
• Unroll cake; spread filling to within 1/2 in. of edges. Roll up again. Place seam side down on a serving plate; sprinkle with additional confectioners’ sugar. Yield: 10 servings.

P.s. Go enter this rockin’ giveaway for a free bikini!! It’s so cute!!

Mardi Gras King Cake (lemon/cream cheese filling)

 
The first time I had a King Cake, it was Christmas and I was a little girl.

Christmas is already exciting as it is, especially as a little girl, but that particular year we were having a new dessert, which was even more exciting.  I had never even heard of King Cake before, but it had colored sprinkles, so I was all for it.  I’m not even really sure why we were having it since a King Cake is a Mardi Gras related dessert.  My dad picked it…

When my uncle passed around the cake to everyone, my dad told us that one piece had a plastic baby in it (apparently, the baby is meant to signify Baby Jesus) and whoever got the baby would have good luck for the rest of the year. 

I was super stoked when I bit into Baby Jesus; so excited, that I saved the baby…. and I still have it.  Since I don’t have any plastic babies conveniently laying around the house, I used the same one in one of the cakes I made today.  I used a pecan in the other cake.

After I had that cake at Christmas, I was obsessed with it.  I kept thinking about it and my dad even got me one for my birthday a couple of years ago.  So, I’m pretty happy that Mardi Gras has given me a reason to make this cake this year! 

The recipe I found was basically a cinnamon roll recipe, but I remember the cakes I had having a little bit of a creamy, lemony taste to them, so I adapted the recipe and it turned out well. It takes a little bit of time because the dough has to rise twice, but it’s worth it.  I don’t know if it’s because it reminds me of my childhood, or what, but it’s delicious.  However, next time I think I’ll try and find a flakier pastry recipe.  The one I used had more of a cinnamon roll texture. 

Happy Mardi Gras!  Are there any foods that remind you of childhood?


P.S. Don’t forget to comment on my Giveaway!

 I used whole wheat pastry flour, which is why mine looks a little darker.

 Best part!

 Hello, Baby!

 
King Cake (lemon/cream cheese filling)
adapted from All Recipes

**Makes TWO 

Pastry:

• 1 cup milk
• 1/4 cup butter
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated cinnamon
• 5 1/2 cups all-purpose flour

Filling:

• 1 8 oz. package of cream cheese, at room temp.
• 1/2 tsp lemon
• 1/4 cup sugar, or sweetener to taste

• 1/4 cup brown sugar
• Optional: 1/2 cup chopped nuts (I left out)
• Optional: 1/2 cup raisins (I left out)

Icing:

• 1 cup confectioners’ sugar
• 1 tablespoon water

Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Beat the cream cheese until smooth and creamy, add in the lemon and sugar and mix until incorporated.  
6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). 
7. Spread the filling evenly over the dough and sprinkle brown sugar, nuts, and raisins on top. 
8. Roll up each half tightly like a jelly roll, beginning at the long side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
9. Bake in preheated oven for 20 minutes. Push the doll into the bottom of the cake (You can use a pecan, or something, too). 
10. To make icing, mix water and powdered sugar.
11. Frost while warm.  Add sprinkles! 🙂

 P.S. I got the pecan!!

 I take back what I said before; eating it is the best part.

Mardi Gras King Cake (lemon/cream cheese filling)

 
The first time I had a King Cake, it was Christmas and I was a little girl.

Christmas is already exciting as it is, especially as a little girl, but that particular year we were having a new dessert, which was even more exciting.  I had never even heard of King Cake before, but it had colored sprinkles, so I was all for it.  I’m not even really sure why we were having it since a King Cake is a Mardi Gras related dessert.  My dad picked it…

When my uncle passed around the cake to everyone, my dad told us that one piece had a plastic baby in it (apparently, the baby is meant to signify Baby Jesus) and whoever got the baby would have good luck for the rest of the year. 

I was super stoked when I bit into Baby Jesus; so excited, that I saved the baby…. and I still have it.  Since I don’t have any plastic babies conveniently laying around the house, I used the same one in one of the cakes I made today.  I used a pecan in the other cake.

After I had that cake at Christmas, I was obsessed with it.  I kept thinking about it and my dad even got me one for my birthday a couple of years ago.  So, I’m pretty happy that Mardi Gras has given me a reason to make this cake this year! 

The recipe I found was basically a cinnamon roll recipe, but I remember the cakes I had having a little bit of a creamy, lemony taste to them, so I adapted the recipe and it turned out well. It takes a little bit of time because the dough has to rise twice, but it’s worth it.  I don’t know if it’s because it reminds me of my childhood, or what, but it’s delicious.  However, next time I think I’ll try and find a flakier pastry recipe.  The one I used had more of a cinnamon roll texture. 

Happy Mardi Gras!  Are there any foods that remind you of childhood?


P.S. Don’t forget to comment on my Giveaway!

 I used whole wheat pastry flour, which is why mine looks a little darker.

 Best part!

 Hello, Baby!

 
King Cake (lemon/cream cheese filling)
adapted from All Recipes

**Makes TWO 

Pastry:

• 1 cup milk
• 1/4 cup butter
• 2 (.25 ounce) packages active dry yeast
• 2/3 cup warm water (110 degrees F/45 degrees C)
• 1/2 cup white sugar
• 2 eggs
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly grated cinnamon
• 5 1/2 cups all-purpose flour

Filling:

• 1 8 oz. package of cream cheese, at room temp.
• 1/2 tsp lemon
• 1/4 cup sugar, or sweetener to taste

• 1/4 cup brown sugar
• Optional: 1/2 cup chopped nuts (I left out)
• Optional: 1/2 cup raisins (I left out)

Icing:

• 1 cup confectioners’ sugar
• 1 tablespoon water

Directions

1. Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
2. When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
3. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
4. Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
5. To Make Filling: Beat the cream cheese until smooth and creamy, add in the lemon and sugar and mix until incorporated.  
6. Roll dough halves out into large rectangles (approximately 10×16 inches or so). 
7. Spread the filling evenly over the dough and sprinkle brown sugar, nuts, and raisins on top. 
8. Roll up each half tightly like a jelly roll, beginning at the long side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
9. Bake in preheated oven for 20 minutes. Push the doll into the bottom of the cake (You can use a pecan, or something, too). 
10. To make icing, mix water and powdered sugar.
11. Frost while warm.  Add sprinkles! 🙂

 P.S. I got the pecan!!

 I take back what I said before; eating it is the best part.

Blueberry Muffins

I miss summer.

I like winter okay, but it snowed already and Christmas is over, so there is no more need for cold weather.  I like the concept of winter and I still get excited for it to come every year, but once it’s here, I’m ready for it to go away.

For some reason, these muffins just made me miss summer more.  I think it was the combination of the lemon and blueberry aroma that was consuming the kitchen.  I knew these muffins were going to be good just by smelling them. 

It’s hard to find a perfect blueberry muffin recipe and since it’s such a common one, I think everyone has their own favorite, but try these and I think you’ll change your mind.  Deb from Smitten Kitchen said that these are perfect and I agree.  The lemon flavor comes through perfectly and there is a blueberry in every bite.  The top is crispy and the inside is moist.  I think the ingredient that makes these perfect is the full fat yogurt or sour cream.  Don’t mess up the recipe by using low-fat, it’s just not worth it.  Please try these!!  Even if they don’t end up being your favorite, I can guarantee you’ll still like them.

What’s YOUR favorite blueberry muffin recipe?

 Mix the wet ingredients.

 Add dry ingredients.

 Fold in blueberries.

 Transfer to cups.

 Baked.

Perfect Blueberry Muffins
From: Smitten Kitchen

Makes 9 to 10 standard muffins
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt (full fat)
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack (if you can), or you know, serve with a generous pat of butter.

Blueberry Muffins

I miss summer.

I like winter okay, but it snowed already and Christmas is over, so there is no more need for cold weather.  I like the concept of winter and I still get excited for it to come every year, but once it’s here, I’m ready for it to go away.

For some reason, these muffins just made me miss summer more.  I think it was the combination of the lemon and blueberry aroma that was consuming the kitchen.  I knew these muffins were going to be good just by smelling them. 

It’s hard to find a perfect blueberry muffin recipe and since it’s such a common one, I think everyone has their own favorite, but try these and I think you’ll change your mind.  Deb from Smitten Kitchen said that these are perfect and I agree.  The lemon flavor comes through perfectly and there is a blueberry in every bite.  The top is crispy and the inside is moist.  I think the ingredient that makes these perfect is the full fat yogurt or sour cream.  Don’t mess up the recipe by using low-fat, it’s just not worth it.  Please try these!!  Even if they don’t end up being your favorite, I can guarantee you’ll still like them.

What’s YOUR favorite blueberry muffin recipe?

 Mix the wet ingredients.

 Add dry ingredients.

 Fold in blueberries.

 Transfer to cups.

 Baked.

Perfect Blueberry Muffins
From: Smitten Kitchen

Makes 9 to 10 standard muffins
5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened
1/2 cup (3 1/2 ounces or 100 grams) sugar
1 large egg
3/4 cup sour cream or plain yogurt (full fat)
1/2 teaspoon grated lemon zest
1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour
1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder
1/4 teaspoon (1 gram) baking soda
1/4 teaspoon (2 grams) salt
3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean. Let cool on rack (if you can), or you know, serve with a generous pat of butter.

Lemon Poppy Seed Bread

Have you ever been to http://www.toothpastefordinner.com?

I was just clearing up clutter on my computer and I ran across a folder from 2005 titled Toothpaste.  Wondering why I would name a folder “toothpaste”, I clicked on it.  It was full of images from Toothpaste for Dinner. I used to get on the website all the time… and apparently save all of the ones I thought were the funniest.  I personally think they’re hilarious.  I checked out the site today and cracked up.  Out loud.  By myself.  I’m a loser…which is also why I’m probably about to order a t-shirt from the site.

Here are just a few that I thought were pretty funny:
(Taken from the website)

Anyway, like I said, I went through all of them and, well they were really funny, but more importantly I figured out why I think it’s so funny to put words together and where/when that habit started.  I have changed the name of this bread accordingly.

Whisk eggs, milk, and vanilla.

 Mix dry ingredients. (Including poppy seeds, which I forgot.  I added them later.)

Add lemon juice, butter, and HALF of the egg mixture.

I finally remembered my poppy seeds after adding the final amount of the egg mixture.

 Look how creamy that is! The batter is soooooo delicious.

Make the syrup while it’s baking.

After it’s cooled, glaze it.

 So moist!

Enjoy with a cup of tea.

Loppy Seed Bread
Adapted from:  CliqueClack
*The ingredients are mixed together very oddly, so don’t freak out when you start making it.  Or if you do freak out, know you’re doing it correctly.

• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 cup milk
• 1 1/2 cups all purpose flour
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons poppy seeds
• 1/4 cup butter
• 2/4 cup yogurt

For the syrup:

• 1/4 cup lemon juice
• 1/3 cup sugar
• dash of grated lemon peel

Preheat oven to 350 degrees and grease and flour a loaf pan.
Whisk together eggs, vanilla and milk. Set aside.
Mix dry ingredients together in mixing bowl, then add lemon juice, butter and half of the egg mixture. Mix for one minute. Add half of the remaining egg mixture and mix for 30 seconds, then add remaining egg mixture and mix for 30 more seconds.
Bake for 55 minutes or until browned and a toothpick inserted in the middle comes out clean.
Meanwhile, melt syrup ingredients until sugar is dissolved. Make holes in the top of bread with a toothpick and brush half of the syrup over the top of the loaf. Take out of the pan and do the same to the bottom. Let cool completely. Eat.

Lemon Poppy Seed Bread

Have you ever been to http://www.toothpastefordinner.com?

I was just clearing up clutter on my computer and I ran across a folder from 2005 titled Toothpaste.  Wondering why I would name a folder “toothpaste”, I clicked on it.  It was full of images from Toothpaste for Dinner. I used to get on the website all the time… and apparently save all of the ones I thought were the funniest.  I personally think they’re hilarious.  I checked out the site today and cracked up.  Out loud.  By myself.  I’m a loser…which is also why I’m probably about to order a t-shirt from the site.

Here are just a few that I thought were pretty funny:
(Taken from the website)

Anyway, like I said, I went through all of them and, well they were really funny, but more importantly I figured out why I think it’s so funny to put words together and where/when that habit started.  I have changed the name of this bread accordingly.

Whisk eggs, milk, and vanilla.

 Mix dry ingredients. (Including poppy seeds, which I forgot.  I added them later.)

Add lemon juice, butter, and HALF of the egg mixture.

I finally remembered my poppy seeds after adding the final amount of the egg mixture.

 Look how creamy that is! The batter is soooooo delicious.

Make the syrup while it’s baking.

After it’s cooled, glaze it.

 So moist!

Enjoy with a cup of tea.

Loppy Seed Bread
Adapted from:  CliqueClack
*The ingredients are mixed together very oddly, so don’t freak out when you start making it.  Or if you do freak out, know you’re doing it correctly.

• 3 eggs
• 1 1/2 teaspoons vanilla extract
• 1/4 cup milk
• 1 1/2 cups all purpose flour
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon lemon juice
• 3 tablespoons poppy seeds
• 1/4 cup butter
• 2/4 cup yogurt

For the syrup:

• 1/4 cup lemon juice
• 1/3 cup sugar
• dash of grated lemon peel

Preheat oven to 350 degrees and grease and flour a loaf pan.
Whisk together eggs, vanilla and milk. Set aside.
Mix dry ingredients together in mixing bowl, then add lemon juice, butter and half of the egg mixture. Mix for one minute. Add half of the remaining egg mixture and mix for 30 seconds, then add remaining egg mixture and mix for 30 more seconds.
Bake for 55 minutes or until browned and a toothpick inserted in the middle comes out clean.
Meanwhile, melt syrup ingredients until sugar is dissolved. Make holes in the top of bread with a toothpick and brush half of the syrup over the top of the loaf. Take out of the pan and do the same to the bottom. Let cool completely. Eat.