Aggressively Green Things

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I know, I know – could this cake look any swampier? I promise it’s delicious though. This is why matcha does so well in a tart – the pure green shows through so much better!

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This gets a little muddied with the almond flour and whatnot and kind of looks like it belongs on Dagoba in the middle of Yoda’s table, but whatever – it’s delicious, I swear! Some desserts are just prettier than others…

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I went out on a baking limb with this one a bit, but knowing I was feeding it to an adventurous one who has very similar tastes to mine (and likewise thinks overly sweet things and sugar are the devil), I knew I could a) go really tart on the lemon curd and b) make a really assertively green cake.

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FYI on the lemon curd situation – after consideration, we decided that the cake is really awesome on its own, no lemon curd needed. Obvs though we both love lemon curd, so we like that too, but it slightly overpowers the cake if the ratio isn’t quite right. So…. you do you! Both ways are tasty and lemon and matcha are a nice pairing, so it’s up to you how much tartness you want with your cake.

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In other life things, there have been very pretty skies lately!

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Happy almost weekend, blog friends!

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Matcha Almond Cake with Lemon Curd and Maple Hazelnuts

Grain free, gluten free, refined sugar free, dairy free, paleoish. Lightly sweet, definitely matcha-y, and assertively green! A word to the wise on this – we decided that the cake was great on its own, so I’m including the lemon curd recipe for thoroughness, but feel free to serve without. The lemon is pretty strong so if you want a more matcha-forward dessert, skip it. Perfect for dessert with a bit of ice cream, or breakfast alongside eggs & veg. Adapted from the almond honey cake I made, here. Yield: 1 8″ skillet or 8″ cake, depending on what pan you use. Serves 2 with leftovers ;)

For the cake:

  • 1.5 c almond flour (not meal), firmly packed
  • 3/4 tsp baking powder
  • 1/4 + 1/8 tsp baking soda
  • 1/4 + 1/8 tsp fine sea salt
  • 1.5 tbsp culinary grade matcha powder
  • 2 eggs, beaten
  • 1/3 c maple syrup
  • 1/8 + 1/16 c melted coconut oil
  • 1.5 tsp vanilla extract

Preheat the oven to 325, and lightly grease cast iron skillet or pan of choice with coconut oil. Toss a little almond flour in the bottom to finely coat. In a large bowl, whisk together almond flour, baking powder, baking soda, sea salt, and matcha. In a smaller bowl, whisk together beaten eggs, maple, melted coconut oil, and vanilla. Pour wet into dry, and stir until just combined. Pour into the prepared pan, and bake on the center rack of the oven for about 38-40 minutes. I checked mine at 30 and put it back in for 8; it was perfect at 39. The top should be golden brown and firm to the touch, and the center shouldn’t jiggle when lightly shaken. Remove from the oven and let cool before topping and serving.

Maple Lemon Curd:

  • 2 whole eggs
  • 2 egg yolks
  • 1/3 c lemon juice
  • zest of 4 lemons
  • pinch of sea salt
  • 2.5 tbsp maple syrup
  • 3.5 tbsp coconut oil
  • 1 tsp vanilla

I used a double boiler for this lemon curd, which literally is a game changer. Highly recommended! Heat water in the bottom of the double boiler until it’s at a high simmer. In the top of the double boiler, whisk together eggs, egg yolks, lemon zest and juice, sea salt, and maple syrup. Add in the coconut oil one tbsp at a time, whisking continuously, not adding the next tbsp until the first is completely melted. Whisk in vanilla. Cook, stirring constantly, until the lemon curd thickens and will coat the back of a spoon (or your whisk leaves tracks) – usually around 5 to 8 minutes. It’s a noticeable change when it happens, so just watch the cooking magic! Remove from heat and store in a glass container in the fridge until ready for use.

Maple Glazed Hazelnuts:

  • 1/4 c pure maple syrup
  • 1 c roasted hazelnuts
  • sprinkle of sea salt

Remove most of the skins from the hazelnuts by rubbing them together; it doesn’t matter if there are skins left, but I try to get rid of the majority. Heat an empty saute pan (not nonstick) over medium heat; once heated, add maple (it will bubble and fizz) and hazelnuts. Cook for about 3-5 minutes, stirring continuously until the maple has caramelized. The nuts will feel a little soft, which is fine. Spread parchment paper on a baking sheet, pour out the nuts and spread them out a bit. They will harden as they cool. Store in an airtight jar at room temp for as long as they last which is realistically about five minutes.

Serve the cake with lemon curd, or not – your choice! Definitely with hazelnuts though, and quite possibly with ice cream. Store leftover cake in the fridge; covered with foil in the original pan is just fine. I’m here to attest that this cake is fabulous the next morning for breakfast!

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I’ll just take everything citrus, thanks

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Hello hello internet blog friends!

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What’s new with you? Business as usual over here, still very obviously obsessed with all things citrus. If you’re like me and just can’t get enough of all varieties these days, make this! You won’t be sorry.

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Meyer lemons are still going strong (at least over here in northern California) – I’m lucky enough to have access to a full tree of them but I’m still seeing them in stores too, so you should be good to go. Meyer lemons make the most perfect curd – light yellow and perfectly lemony. I’ve reached the point where I use very little sweetener in the citrus curds that I make – I want to have the tart citrus flavor at the forefront, not the sweet!

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Eat this for dessert, for breakfast, for snacking purposes… it’s delicious any way you slice it. I just want all the citrus, all the time!! Just make sure lemon is your thing before making this — it’s not for the citrus faint of heart ;)

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Let’s see, what else…

Mother Nature has been doing some spectacular things in the sky lately!

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Happy spring! Go eat some lemon tart with your loved ones.

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Meyer Lemon Tart with Blackberry Sauce on an Almond Crust

Not for the faint of heart! If you love tart & citrus things – this is calling your name. Lemons and berries are a natural pairing, and almonds are basically the food of the gods. Tart, lightly sweet, and perfect for spring. Gluten free, grain free, dairy free, refined sugar free, paleo. A Wait are Those Cookies original recipe. Yield: 1 9″ pie plate; servings: 2-8!

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For the meyer lemon curd

  • 4 eggs
  • 1/2 c coconut oil
  • 1/4 c honey
  • 1/8 tsp sea salt
  • 1/2 c meyer lemon juice
  • zest of 3 meyer lemons
  • 1 tsp vanilla

In a saucepan over medium-low heat, combine eggs, coconut oil, honey, sea salt, lemon juice, lemon zest, and vanilla. Whisk to combine and continue to cook, whisking constantly for about 10-15 minutes – it should be just on the edge (but not there yet!) of a low boil. The curd should thicken and your whisk will make tracks – don’t let it boil. It will still be slightly runny but will firm up in the fridge. While it’s still warm, strain curd through a metal strainer into a glass container and let cool completely before storing in the fridge (overnight is preferable, but at least 4 hours if pressed for time).

For the blackberry sauce:

  • 2 c blackberries
  • juice of 1 meyer lemon
  • 1 tbsp maple syrup

In a high powered blender or food processor, puree the blackberries until smooth. Push the puree through a metal strainer into a large bowl to remove the seeds, then stir in lemon juice and maple. Store in a glass jar in the fridge until ready to use – you’ll only use a tablespoon or two to make the swirl on the top of the tart, so keep the rest for extra tart topping.

For the crust:

  • 2.5 c almond flour
  • 1 tbsp coconut flour
  • 1/4 tsp baking powder
  • 1/4 tsp fine sea salt
  • 3 tbsp melted coconut oil
  • 2 tsp vanilla extract
  • scant 1/2 tsp almond extract
  • 1/4 c unsalted almond butter
  • 2 tbsp maple syrup

In a large bowl, whisk together almond flour, coconut flour, baking powder, and sea salt. Add in melted coconut oil, vanilla, almond extract, almond butter, and maple syrup, and stir until combined – the mixture will be crumbly.

Preheat the oven to 350, and press the mixture into the bottom and up the sides of a 9″ pie plate. Poke the bottom a few times with a fork, and bake for 10 minutes. Remove from the oven and fill with the lemon curd. If you’re planning on the blackberry swirl, use a ziplock bag with a teeny corner cut off to pipe the sauce into the curd, and then use a knife to swirl it around (alternatively, use a pastry bag if you’re less lazy than me!). Bake for 8-10 minutes to set the curd, then let cool completely at room temperature. Top with slivered almonds and shredded coconut if desired. I prefer to chill mine in the fridge for at least two hours before serving.

Leftovers keep well covered in the fridge (though I dare you to have any!).

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Meyer lemons: sunlight in food form

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More citrus! ALL THE CITRUS! Why stop now? It makes my kitchen smell like sunshine, and besides — meyer lemons are in season (at least on the trees I have access to, ha) and they essentially embody sunshine in one little package.

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Which means they were featured for the last round of dessert shenanigans! In two forms, both in a soufflé-cake-pudding hybrid and some lemon curd because you really can never have too much lemon.

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I love December things! Lights, pretty houses, giant trees, and dessert. And tree elves doing yoga, obviously.

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More drawing, of course.

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But, back to the dessert (since I know that’s why you’re all here anyway!) — Light, refreshing and full of lemon flavor — this hybrid soufflé-curd-pie-cake-pudding is damn delicious. Perfect for the wintertime when the pop of citrus brightens up grey days and makes your kitchen smell like sunshine! Also perfect when you want dessert and need a break from the usual heavy desserts of the season.

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Happy holidays! Hopefully you’re enjoying the season with loved ones and eating everything delicious.

Meyer Lemon Soufflé Curd Cake with Lemon Curd, Maple Blackberries and Mint

Paleo, gluten & grain free, dairy free, refined sugar free. Yield: 1 9″ pie dish, serves 2 (just kidding. Only kind of…) — it actually realistically could serve up to 6! But only if you feel like sharing.

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For the lemon curd (best to make ahead and refrigerate), lightly adapted from What the Fork:

  • 4 eggs
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 1/3 c honey
  • 1/2 c coconut oil
  • large pinch of fine sea salt
  • heaping 1 tsp of vanilla extract

In a saucepan over medium heat, whisk together eggs, lemon zest and juice, honey, salt, and coconut oil. Continue to cook the curd over medium-low, whisking constantly, until it thickens. It should be about the same consistency as pudding after 8-10 minutes. Remove from heat once thickened, whisk in vanilla extract, and strain (I use a mesh strainer and a flat spatula for this) to remove any errant zest chunks. Once cool, store in airtight jars in the fridge. Keeps for a week or two, but I doubt it will last that long!

For the soufflé cake, adapted from 24 Carrot Kitchen, here:

  • 4 eggs, separated
  • scant 1/2 c full fat coconut milk
  • 1/4 c maple syrup
  • 1.5 tsp vanilla extract
  • zest of 2 meyer lemons
  • 1/2 c meyer lemon juice
  • 3 tbsp coconut flour
  • large pinch of fine sea salt
  • mint leaves for garnish

Preheat the oven to 350, and grease a 9″ pie dish.

In a non-reactive bowl (I like to use the bowl of my stand mixer), use a hand mixer or the raw power of your biceps to beat the eggs whites until they’re glossy and hold soft peaks. In a separate large bowl, whisk together the egg yolks, coconut milk, maple, vanilla, lemon zest and juice. Whisk in coconut flour and salt. Gently fold in the egg whites until fully incorporated. Pour the batter (it will be relatively thin) into your prepared pie dish and bake for 30-35 minutes. The filling should be set and the top should be lightly browned — if it’s browning too fast, cover the top with a bit of foil. This cake is designed to have a pudding-y layer at the bottom, so be careful not to overbake. Let cool before serving.

While the cake is baking, toss a bag of thawed (or fresh, if you’re lucky) blackberries with a drizzle of maple or honey, and let marinate in their juices until ready to serve.

Serve this deliciousness in a bowl, since the cake won’t slice all that neatly anyway and it makes a gloriously delicious mess when served with extra lemon curd, blackberries, mint leaves and a little vanilla ice cream.

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The only acceptable summer blues

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Hi! I made galette again because it was so good last time I just couldn’t stay away. Besides, it’s still gloriously late summer so I will stay happily buried in late summer fruit desserts until seasonality dictates otherwise.

These are the only acceptable kind of summer blues!

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I also sojourned up to Portland for a minute last weekend and caught up with all the PNW buds and did ALL the EATING. No really. ALL of it. Rather glad to be back to eating my kale and eggs, I will say — love traveling and love eating but omg I need a break after awhile! So now I’m back and galetting around, blah blah the usual.

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I may have gone a little overboard in my excitement of finding an enormous (2 pound!) clamshell of organic blueberries at whole foods for a reasonable price…. apparently they disappeared about 2 hours later too so obviously it was meant to be and my excitement is warranted. There were 2 full cups of blueberries in this thaaang, which meant that I was more than slightly concerned with its structural integrity. However! The crust held its own (barely) and all the goodness stayed contained within its slightly leaky exterior. Galette structural engineering for the win.

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For those who love lemon and blueberry, this is for you. Flaky crust, jammy blueberries and tart lemon curd. Late summer shenanigans don’t get much better than this! Messy, beautiful and delicious, just like summer should be.

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Grain Free Blueberry Galette with Lemon Curd

Grain free, gluten free, paleo, and refined sugar free! Easy to put together and obviously delicious or I wouldn’t be shoving these photos into your inbox. Yield: 1 largish galette; about 9″ across. Serving size is up to your discretion… like the last one, this one was dessert and breakfast with a bit of leftovers for 2. No shame.

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For the crust:

I used the same one as I did for the last peach galette I did; but omitted the almond extract.

  • 1.5 c almond flour
  • 1/2 c tapioca starch/flour
  • 1/4 tsp fine sea salt
  • 6 tbsp salted butter
  • 1 eggs, divided
  • 1/2 tbsp coconut sugar
  • scant tbsp vanilla extract (yes, that is a tablespoon!)

Glaze:

  • 1 tbsp coconut sugar for sprinkling over the crust
  • 1 egg, lightly beaten for the egg wash
  • a few small chunks of butter to dot the top of the fruit

For the paleo lemon curd: I used meyer lemons for this recipe here from What the Fork blog (which was absolutely delicious); any lemon curd recipe will work just fine; here is a traditional one that I made a billion years ago that is also spectacular (just excuse the horrendous pictures). Make this a day before (or earlier in the day) so that it has time to cool completely before you put it into the galette. It will thicken / not run all over the place, and you’ll thank your foresight.

For the blueberry filling:

  • 1.5 c fresh blueberries
  • 2 tbsp tapioca starch
  • 1 tbsp coconut sugar
  • 2 tsp vanilla extract
  • 1 tbsp lemon juice

For the crust: In a food processor or high-power blender (I used a Vitamix), pulse almond flour, tapioca starch, salt, and butter, and pulse to combine until it looks like coarse meal. Add in egg, coconut sugar, and vanilla extract and pulse just until combined. Turn out onto a piece of plastic wrap, shape into a disk and chill in the fridge for at least an hour, or up to overnight.

While the crust is chilling (or a day before, which I found to be easier), make the lemon curd! See links for recipes.

Once the dough has chilled, toss the ingredients for the filling into a large bowl: blueberries, tapioca, coconut sugar, vanilla extract, and lemon juice; toss to coat and incorporate.

Preheat the oven to 375, and roll out the dough into a circle between two pieces of parchment. It should be uniformly thick; about 1/4″ but no thinner. Slide the dough and the bottom piece of parchment paper onto a baking sheet. Spread a thick layer of lemon curd in the middle of the dough, leaving about a 2″ border all around. Pile the blueberry filling onto the lemon curd, and carefully fold the edges of the crust up around it, sealing any cracks that happen. Some juices will probably leak out when you bake it, but that’s no big deal. Brush the crust with the beaten egg wash, and sprinkle with a bit of coconut sugar. Dot the tops of the blueberries with a few small chunks of butter. Bake for 35-40 minutes – mine is usually always perfect at 35; the crust should be lightly golden and firm to the touch.

Remove from oven and let cool on the baking sheet for about 10 minutes; then slide the whole piece of parchment+galette onto a cooling rack to cool completely. Serve with extra lemon curd and vanilla gelato! Galette leftovers keep on the counter overnight and make a fabulous addition to breakfast; if you keep leftovers any longer I would store them in the fridge. Store any leftover lemon curd in the fridge!

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Any excuse for a cake

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So! Fourth of July! Always fun in the dessert department, because who doesn’t love an excuse for a celebration-type of dessert. And hold the phone, is it possible that I put something up here that isn’t a bar?! …. *pin drops* No. can’t be.

But it is!

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Shocking.

A CAKE! And a layered one at that, because really, if you’re going to make a cake, why not go big?

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And despite it giving me much grief in the assembly (hot weather and butter-based icing are not really the best of friends), it did turn out rather pretty— Props to E’s mom Jana for the cute little flags! This is a pretty simple cake to put together as well, as the lemon curd can be made ahead of time, and the buttercream comes together in about five seconds.

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This is the first time I’ve made a fun dessert in quite a while… as I mentioned before a few posts back, I’ve been having quite the run of stomach issues lately, and have been attempting to figure out why my digestive system seems to hate me so much of late. Rude. Still no concrete answers, sigh… but one day at a time. I’ve been experimenting with reduced / no gluten,  though the jury is still out on that one. Well actually, jury is still out, period. So, cake. Because I don’t seem to feel much worse when I do eat it, and it was the Fourth! Celebrations should ensue.

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Apologies for the huge gaps between my posts these days… life has been crazy the last few months and isn’t really getting much calmer (in fact, I start grad school in less than a month, so I don’t expect to be able to keep regular posts coming. We’ll see how things shake out!) E and I move in to our apartment the first week of September, so maybe after that things will get a little more normal. We’ll see, nothing is ever normal around here (because normal = boring. ha)

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Whole Wheat Lemon Cake with Lemon Curd and Vanilla Buttercream

Whole grains, healthy fats, and CAKE. Winner, winner. A lightly sweet, lightly lemony cake is complemented by a rich but not too decadent vanilla buttercream, and tart homemade lemon curd. The cake itself is refined sugar free, but there is powdered sugar in the frosting. If you have the time, definitely make homemade lemon curd. It is eons better than the stuff you can buy in the store, and about ten zillion times cheaper. Yield: a 2 layer, 9″ cake + enough buttercream for the filling and the top. I preferred a naked cake look for this one, as it was hot and nobody really wants a mega glut of frosting when it’s over 90 outside… the cake is light but very satisfying, and doesn’t make you feel like you need a nap afterwards! Cake adapted from I Bake, He Shoots, here!

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For the cake:

  • 2.5 c + 4 tbsp whole wheat pastry flour
  • 1/2 tsp baking soda
  • 1.5 tsp baking powder
  • scant 1 tsp fine sea salt
  • 1 c coconut sugar, divided
  • 1 c avocado oil
  • 2 tsp vanilla extract
  • 2 eggs
  • 1.5 c buttermilk
  • 4 tbsp fresh lemon juice
  • zest of two medium/good-sized lemons

For the frosting:

  • 1 stick of salted butter
  • 2 c powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp lemon curd

Lemon curd is the same recipe I used about three years ago (but with regular lemons instead of meyer this time); my recipe is here. Yield is about 1-1.5 c. You won’t use it all for the cake, unless you use the extra to top the individual slices. I used some in the buttercream, and some on the top. I suggest making it the day before, and just letting it hang out in a jar in the fridge overnight.

Raspberries, for garnish.

For the cake: preheat the oven to 325, and lightly grease+flour two 9″ cake pans.

In a medium bowl, whisk together whole wheat flour, baking soda, and sea salt. Set aside.

In a smaller bowl, mash together the lemon zest and 2 tbsp coconut sugar, until fragrant. Set aside. In a large bowl, use an electric mixer to combine remaining sugar, avocado oil, and eggs. Beat until lighter (though because of the coconut sugar, it won’t significantly lighten) and fluffy, about 4-5 minutes. Add in lemon zest + sugar mixture. Combine buttermilk, vanilla, and lemon juice (I like using a liquid measure for easy pouring). Alternating dry ingredients and wet, add them to the larger bowl with the sugar/oil/eggs, starting and ending with flour. Do not overmix. Pour the batter into the prepared pans, and bake for 30-35 minutes—the tops should spring back when touched lightly, and a tester should come out clean.

Let cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.

For the buttercream:

In a large bowl, use an electric mixer to beat softened butter, powdered sugar, and vanilla until smooth. Add in 2 tbsp of lemon curd, and beat briefly to combine.

Frost the cooled cake as desired — I did a layer of buttercream/curd in the center, and topped the cake with the majority of the buttercream + another layer of lemon curd. Be careful of the cake sliding — my kitchen was hot so I ended up skewering the cake for transport, and letting it set up in the fridge for several hours prior to serving. Garnish with raspberries or another berry of your choice! Serve with extra lemon curd, because it’s basically the food of the gods..

Store covered cake in the fridge, assuming you have any leftovers!

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Wait… has it been a YEAR…of cookies?!

Happy Birthdayyyyy to my BLOG! Thanks, Vati, for donating your fingers… 

Okay. Confession time.

Ready?

I missed my blog’s first birthday!! Sheeesh. I feel like a bad parent. BUT. I baked it a cake! And an adorable one (okay, two), at that. I had to celebrate somehow, and besides everyone wins when there’s cake around. But really, I thought wordpress might give me a heads up like, “oh hey, you’ve had a blog for a year, yeahhhh!” or something. Anything. BUT NO. So all of a sudden I realized it was July… and I had, in fact, started  blogging last June. Fail. Oh well! Absolved. By cake.

Candles smell like birthdays….

Besides… I’m quite proud of having stuck with this! A year(ish) ago, I set a goal to start a food blog. I didn’t really have any parameters regarding said goal, just that since I was moving into my own apartment for my senior year at Willamette, I wanted a way to keep my diet interesting and a push to try new things. Besides, I’d kind of wanted to start one ever since I had started reading blogs to begin with! Sooo… Wait are those…Cookies was born! In the summer, natch, so I could iron out any kinks before the crazy of school started. (And figure out creative things to do with mega boatloads of zucchini… heads up, zucchini season is almost upon us in the garden out back… consider yourself  appropriately warned).

AND it’s neon pink. For those who know me… this is an obvious no brainer.

Since I started posting mid June last year, I’ve posted 85 times (pretty good, considering the 92 page thesis beast that I cranked out spring semester), and had an even 4500 hits from across the world (who knew I was internationally interesting?! I certainly didn’t. Maybe it’s the irreverence)! Pretty good, for a blog that got started on a whim (and considering that I don’t really follow a regular schedule for this biz… I only post when the muses move me. Ha.). Anyway… throughout all this ridiculousness, I’ve learned lots of interesting tidbits… How to make lemon curd. And go through a jar of pb a week (oh wait. That is probably innate… never mind). And that you can bake cookies on your dashboard (personal fave). AND that goat cheese, while undeniably delicious, when paired with creme fraiche and tucked into a tart shell, is probably enough to put you and your roomie into an extended food coma for about a week. Whatever. Worth it.

even the aliens off to the right enjoy my cake! Ha. Beaming in?

So. I went from being an incoming undergraduate senior mildly concerned about thesis writing to a fully matriculated real person with a  BA in art history and the best job ever. Yoga benefits + active wear alll the time = too perfect for words. Thanks, not-so-baby food blog (you’re ONE year old!!), for feeding me through my misadventures in the kitchen and in life. Enjoy your cake :)

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Lemon Chiffon Cake with Lemon Curd and Whipped Cream Frosting

I made a half recipe in a 9 by 9 pan, and then cut rounds out for two baby, two layer cakes. The full recipe makes two 8″ or 9″ round cake layers. These can be sliced in half for a total of 4, if you like. I’ll include the full recipe here—halve if you want smaller cakes like mine. Don’t try to stack them too high though—I found the lemon curd to be mega slippery and one of my cakes was less than structurally sound. oops. I frosted mine with whipped cream, because it’s delicious. And pretty. Cake and lemon curd slightly adapted from Whole Living, here!

This cake is also decently not horrible for you: the cake (minus cream) is cholesterol free with skim milk, and has heart-healthy canola oil + lemons (ridiculously high in Vit. C and antioxidants). YAYY! A wonderfully summery cake, when you don’t want something heavy. It’s just sweet enough to satisfy without putting you in a coma…

lemon currrrrd

Putz around in your kitchen until you’ve acquired the following:

For the cake!

  • 1.5 c whole wheat pastry flour, sifted*
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 c plus 2 tbsp granulated sugar, divided
  • 1/2 c milk (whatever you have is fine, I used 1%. Non dairy I’m sure is okay too)
  • 1/3 c canola oil
  • 1.5 tsp vanilla extract
  • zest of one lemon
  • 1 tsp fresh lemon juice
  • 4 egg whites

*use the spoon and level method to measure: spoon flour into measuring cup, then scrape off the excess with the flat of a knife. Since this is a sponge cake, you want maximum lightness/airiness. Too much flour= heavy cake!

Frosting: 1 pint of whipped cream (or 2 pints for a full-sized cake), plus powdered sugar and vanilla (to taste)

For the curd*:

I’ll include the recipe for the curd I used for this cake, but I really prefer the curd I made before, even though it’s slightly less good for you. If you’re avoiding butter, use the one below, if not, I highly recommend this one!! If you don’t have Meyer lemons, that’s fine: just use regular.

  • 4 egg yolks, lightly beaten
  • 1 and 1/3 c granulated sugar
  • zest of half a lemon
  • 1/2 c fresh lemon juice (about 2 lemons, depending on size) + 1.5 c water
  • 1/3 c cornstarch (organic, if you please!)
  • pinch of salt
  • 1 tsp vanilla extract
I recommend making the curd earlier in the day before the cakes, so that it has time to chill. (Or you can be like me and do it the morning a water main explodes at the top of your street, meaning no water for you! That was interesting…). Lightly beat egg yolks in a heatproof bowl, and set aside. In a medium saucepan, combine sugar, lemon zest, cornstarch, and salt, and whisk to combine. Add in lemon juice and water, whisk until sugar and cornstarch have dissolved. Bring to a boil over medium-high heat, whisking constantly. Cook two minutes. Reduce heat to low, gradually whisk a ladle-full of the lemon mixture into the egg yolks, then pour this mixture back into the pan (still constantly whisking!). Cook over medium heat for about 2.5 minutes. Remove from heat, stir in vanilla. Let cool in a bowl with plastic wrap on the surface to prevent a skin; when cool enough, put it in the fridge to chill (at least an hour).
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For the cake: preheat the oven to 350, and lightly grease your desired pan. Cut parchment paper to line the bottom, and then grease that.

In a large bowl, whisk together 1/4 c sugar, milk, oil, vanilla, lemon zest, and lemon juice. In a smaller bowl, sift flour, baking powder, and salt; set aside.

Put egg whites into a non reactive bowl (I like to use the bowl of my Kitchenaide, plus a handheld electric mixer), and beat on medium speed until foamy. Raise speed to medium-high and gradually add remaining 1/4 c sugar + 2 tbsp, continuously beating until stiff peaks form.

Add half the flour mixture to the milk mix; whisk until smooth. Fold in remaining flour in three batches, alternating with the beaten egg whites (Try not to over-fold the batter; since the idea here is a light cake! But neither do we want pockets of flour… fold with purpose!). Pour the batter into the prepared pans, and bake until a tester comes out clean, about 18 minutes. Mine came out perfectly at 18 (my gas oven runs *very* efficiently). Let cakes cool in the pans for 10 minutes, then invert onto a cooling rack. Remove parchment paper, and invert again (so the cake is right-side up). Let cool completely.

While cake is cooling, whip yo’ cream! In that same non reactive bowl (hopefully cleaned of egg white reside, thanks), beat cream until it starts to hold shape… then add a few spoonfuls of powdered sugar and a glug of vanilla. Beat until it holds stiff peaks (not too far, no one wants butter!). It can chill for a bit in the fridge before frosting, but not necessary.

Stack with layers with lemon curd in between (beware slippage!), and frost with whipped cream. Can be stored in the fridge for a few hours, but try to eat as promptly as possible (whipped cream frosting looks prettiest when eaten sooner rather than later).

Eat. Love. BLOG!

heh heh

 

 

My kitchen smells like sunshine!

Lemon-tastic day!

Saturday was a good day indeed… life handed me Meyer lemons! Or rather, Trader Joe’s handed me lemons. Or at least put them where I would see them and then pay for them, and THEN they were handed to me.

And then. They were mine. Citrusy goodness, miney mine mine. (And Kira’s. Sharing is caring!)

At which point I was confronted with a dilemma. What to do with these rare gorgeous lemon specimens?! Since Meyer lemons have such a ridiculously short season, I wanted to do something with them that would stick around for awhile. But what?! Soooo many options. Thus it happened that while I was dutifully thesising this morning (which, by the way, is 54 pages and winding down, hooray!) that some devious part of my brain escaped to Meyer lemon land to ponder the myriad possibilities of four lemons and a relaxed Sunday at home. At which point it apparently decided that lemon curd was the way to go! Mmmm, good work, brain. (Though I must remember to chastise it for skipping out on me, and leaving me to thesis with only partial brain cells. Psh. If I have to concentrate, EVERY cell up there has to be involved, it’s only fair)

glowing lemon curd :)

So after I finished up writing for today, lemon curd happened. And oh man, am I glad it did… there was not a drop spilled that wasn’t immediately swiped up and eaten. And the food processor that was very thoroughly “cleaned”… and the spoons…. and the spatulas… Well. You get the idea. I’ve loved lemon curd since I went to high tea with my lovely Mutti, and we found ways to put it on everything! Now all I need is some clotted cream and scones… hmm.. next weekend’s project?!

BUT. Surprise, surprise! Lemon curd only used TWO of my lemons. Which meant that I had an unexpected bonus of TWO MORE! So I made Sunday muffins… with lemons! (and chia seeds, natch) I’m sure they’ll be fab with the lemon curd. And then, when I was done with these, I realized that I still have one lemon left! Wow. This is even better than dead banana surplus… What to do?? Something to ponder in the next few days :)

mmm, sunshine in food form!

Meyer Lemon Curd

Curd. Such a *ahem* LOVELY word. Like, move one letter and it spells crud. But hey, don’t knock it till you try it: this is good enough to eat with a spoon. Oh wait, I already did that… Your turn!

From the Pastry Affair, here! I got… half a peanut butter jar’s worth?! Sorry for the inexact measurements… I would guess between one cup and 1.5 cups.

  • 1/2 c sugar (I used turbinado, which is why my lemon curd isn’t bright yellow)
  • zest of 2 Meyer lemons
  • 1/2 c Meyer lemon juice (I used the juice of the 2 I zested)
  • 2 eggs
  • 4 tbsp butter (Mine was salted), softened and cut into chunks
spoons are a perfectly acceptable vehicle for lemon curd

In the bowl of a double boiler, combine sugar and lemon zest, and rub it together with your fingers until combined and smelling tasty. Whisk in lemon juice and eggs.

Over medium-high heat, whisk constantly as the curd cooks. (Think of it as your arm workout for today). It will begin to thicken: cook it until you see whisk-tracks, and then remove from the heat and let cool briefly. This took me probably about 15 minutes.

Scrape the curd into a food processor or blender (Strain first, if you want to eliminate zest pieces—I don’t mind the zest, and I don’t have a strainer… so I skipped this), and blend until smooth. Once smooth, add in butter chunks, a few at a time, blending after each addition, until all of it is fully incorporated.

Let chill in the refrigerator before using. Keep it in an airtight container (I use jars for EVERYTHING). Eat with anything, or just off a spoon!

muffins 'n curd

Meyer Lemon, Cardamom and Chia Muffins

I made 6, as per usual: double if you want a normal sized batch! This makes 6 huuuuge muffins. They’re not very sweet, which I like for snack muffins, but I’m sure the lemon curd would add just the right amount of sweetness :) Those who prefer sweeter muffins, make sure your bananas are super ripe, or else add a few tbsp of honey or brown sugar. *Update 3/14: These need lots of work—Kira and I aren’t super fans, we’ve decided. They need more flavor and more moistness… but that’s a project for another day! Adapted from Bright Eyed Baker, here!

  • 1.5 c whole wheat pastry flour
  • 1/2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 tsp cardamom
  • 1 tbsp chia seeds
  • 1/4 c meyer lemon juice
  • 2 ripe bananas, mashed
  • 1 egg
  • 1/2 tsp vanilla extract
  • 3/4 c yogurt (I used plain, lowfat)
  • judicious sprinkle of chocolate chippies and frozen huckleberries (or frozen berry of choice, blueberry would be good too)
the muffins are so BIG!

Preheat the oven to 375, and grease yo’ muffin tin.

In a largeish bowl, whisk together flour, baking powder and soda, salt, cardamom, and chia seeds. In a smaller bowl, mash bananas, and then vigorously whisk in (your second arm workout for today: your biceps can thank me later) egg, vanilla, lemon juice, and yogurt until thoroughly combined. Add wet ingredients to dry, and fold in chocolate chippies and huckleberries.

Bake for 15-20 minutes, until a tester comes out clean. Mine went for 15 and came out perfectly.

Mmm. Enjoy your lemon-tastic day! My kitchen smells like sunshine now :) (And I have the added bonus of having sunshine in a jar in my fridge for later consumption, wheee!!)

like sunshine in a jar :)