delicious white cake recipe…with fresh strawberries and cream

This weekend I had an abundance of juicy, ripe strawberries and I decided to go on a recipe hunt for a really moist white cake.

Are you looking for a dessert for your Fourth of July barbecue?

Because after scouring over lots of ingredients I decided to try this RECIPE and you know what?

It’s a keeper.

 

After a weekend spent working in the backyard, I was in the mood to enjoy the slow, methodical movements involved in baking a cake.

…when you have to blend each of the five eggs into the fluffy butter mixture before adding the next one…

 

…and take time to sift together the floor and salt and baking powder in a glass bowl.

This particular recipe used buttermilk, regular milk and vanilla extract whisked together in a measuring cup…

then added into the butter mixture and dry ingredients, blending well after each pour.

Yum.

There is nothing more enticing than seeing thick, sweet cake batter dripping off the beaters

don’t you agree?

I discovered the key to baking a moist cake is to not over-cook it.

Gotta remember to use that timer.

 

I frosted the top and middle with vanilla buttercream frosting and served each slice with chilled strawberries and lightly whipped cream.

 

 

I hope you enjoy!

 

xo

Leslie

lemon blueberry drizzle cake recipe

 

Hello friends. Today I’m stopping by for a quick Hello and to share my latest recipe with you.

Are you eating lots of blueberries this summer? I sure hope so because blueberries are so good for you.

Did you know that blueberries help us fight aging, lower blood pressure, protect the heart and even boost our memories? I’ve been adding them to my morning protein drink, but I also love to bake with them.

Since everyone loved this cake so much I thought I’d share it with you.

 

 

Adding the lemon syrup made this cake even more moist.

For the glaze I needed to add a dash of milk. I found it too dry using only the lemon juice. 

It’s perfect with your morning coffee…

If you make it I’d love to know what you think.

Happy Thursday!

 

 

Lemon-Blueberry Drizzle Bread from Portuguese Girl Cooks.com
Makes 1 loaf

Ingredients:
1 1/2 cups (7 1/2 oz/235g) all purpose flour, plus 1 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon kosher salt (or slightly less table salt)
1/2 cup (4oz) unsalted butter, room temperature
3/4 cup (6oz/ 185g) granulated sugar
1 tablespoon finely grated lemon zest
3 large eggs
1/2 cup (4fl oz/125ml) whole milk
1 teaspoon pure vanilla extract
1 cup (4oz/125g) fresh blueberries

For the Syrup:
4 tablespoons fresh lemon juice (I used meyer lemons)
4 tablespoons granulated sugar

For the Glaze:
1/2 cup (2oz/60g) confectioners sugar
about 1 tablespoon fresh lemon juice

Instructions:

1. Preheat oven to 350 degrees F, and adjust rack to the middle position. Butter and flour a 9-by-5-inch loaf pan.

2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and lemon zest on     medium-high speed until light, about 3 minutes. Add in the eggs one at a time, until each one is incorporated. Add in the milk and vanilla extract, and beat until well blended, about 1 minute. Add the dry ingredients and beat until just incorporated.

4. In a small bowl, toss clean blueberries with the 1 teaspoon of all-purpose flour. Gently fold the blueberries into the batter. Scrape the batter into the prepared loaf pan.

5. Bake until the top is lightly browned and a toothpick inserted comes out clean, about 50 to 55 minutes. (this will depend on the size of your loaf pan). Allow bread to cool in pan for a few minutes then turn onto cooling rack.

6. While the bread is baking, make the lemon syrup. In a small saucepan, measure lemon juice and sugar, and bring to a boil over medium-high heat, until all the sugar is dissolved and the syrup has thickened slightly, about 2 minutes.

7. Using a skewer, poke the top of the bread all over. Don’t be shy, you want all the syrup to go into the cake so it will be nice and moist. Brush the bread generously with the lemon syrup. Allow the bread to cool completely, about 2 to 3 hours.

8. To make the glaze: In a small bowl, mix the confectioners sugar and lemon juice, and whisk to combine. When bread is completely cool, drizzle the top with the glaze.

 

I’m linking this post at this lovely party:

http://www.stonegableblog.com/2013/08/tutorials-tips-and-tidbits-62.html

 

Technorati Tags: blueberry lemon cake,bread,baking with blueberries

warm Camembert cheese with rosemary, honey & almonds

Sometimes the simplest foods are the best.

The other day I was in line at the grocery store thumbing through a magazine (Bon Appetit? I can’t remember) and I saw this recipe for warmed cheese and bread. Of course, I couldn’t resist. After all, cheese is my weakness, especially when it’s infused with rosemary and drizzled with warm honey. Yum...

I snapped a few photos for you because it’s a keeper. Doesn’t it seem like a perfect Fall appetizer?

Here’s the recipe.

Serves 2

• 1 round Camembert
• 1 tbsp water
• 1/4 cup honey
• 2-3 sprigs of rosemary
• handful of sliced, toasted almonds

Directions

1. Preheat oven to 325 F

Line a tray with parchment paper

2. Score the top of the Camembert and cut out the top layer of skin.

3. Place the honey in a small pan, with water and sprig of rosemary. Warm over lower heat until fragrant about 10-15 minutes.

4. Drizzle honey mixture into the cut-out area of Camembert and insert a few short sprigs of rosemary into top. Bake in oven for about 5-8 minutes. But watch closely. You want it gooey but still holding it’s shape. I left mine in too long but it still tasted delicious.

5. Remove from oven and using flat spatula carefully transfer the cheese to a plate or wooden board. Top with toasted almonds and serve immediately with bread and salad.

And enjoy!

xoxo

Leslie

 

Technorati Tags: recipes,camembert cheese,warmed appetizer

Fall in love with….pecan pie bars

Can you feel it yet?

via cowparsley.blogspot.com

Autumn is almost here.

Even though we’re still enjoying lots of hot, sunny days here in the Northern California Valley, the faint scent of Fall has arrived. I sense it in the cooler mornings and I’m so excited for the change of seasons.

Today I have a perfect little dessert for the Fall: Pecan Pie Bars. Click HERE for recipe.

A few weeks ago Kristin from Domestically Unemployed mentioned these bars on her blog and the photo looked so yummy. In case you don’t know, Kristin has a lovely, uplifting blog where she shares her creative projects and photography.

The recipe was pretty simple. I used my food processor to blend the crust together.

 

I pressed the crust into a pan lined with tin foil, something I wouldn’t do again. I didn’t like how the bars ended up sticking to the foil when it was done.  I’ll do something different.

After you bake the crust…

..you add the topping and put it into the oven again…

and when it’s done, it looks like this. I wish you could’ve smelled this when it was fresh out of the oven.

I sliced the bars a tad too soon…it hadn’t set completely, but no one cared.

Honestly, there are times when Patience is seriously over-rated.

(Like when you’re staring at a warm, delicious dessert)

 

Happy Monday!

Leslie

 

I’m linking up here:

http://myuncommonsliceofsuburbia.com/tuesdays-treasures-102/ 

 

Technorati Tags: pecan pie bars,recipe