Categories
DESSERT GLUTEN FREE

HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE

A delicious healthy flourless lemon poppy seed breakfast cake with a subtle tang of citrus from the lemon! The light and fluffy filling is studded with poppy seeds, with a tender exterior- It’s naturally gluten free, vegan, dairy free and sugar free, with a tested paleo option- Even the frosting is healthy too!

Not even kidding you guys- this went on for at least five minutes. I pretty much had to tell my mum that her cooking was better than an Indian buffet and that the Persians invented everything. Only then did she tell me the lemon rind and lemon juice proportions in her lemon poppy seed loaf.

I don’t actually know why I claimed to be allergic so said loaf growing up- I think it comes down to being blessed with mum making other sweet treats, in which the lemon flavored ones got the stink eye. That, and the fact that I associated citrus foods to only be reserved to savory recipes.

I swear since being in Los Angeles, my inner lemon has come out to frolick and it doesn’t seem to be going anywhere.

After sharing a handful of breakfast cake recipes (let’s face it- It’s purely an excuse to advocate eating dessert for breakfast) recently, I knew it was only a matter of time before I shared one of the citrus variety. As much as I am an advocate of (some) convenience foods or aids, using fresh lemon juice AND lemon rind is key- It’s also something my mum preached over and over again when she FINALLY gave me the proportions. She told me not to use bottled lemon juice and definitely NOT lemon extract- She also advised me that some brands use coloring in it and after a quick scan at the supermarket- She was (unfortunately) right. Anyway, it’s high time you pucker those faces up to make this healthy flourless lemon poppy seed breakfast cake!

INGREDIENTS:

For the Gluten Free/Vegan/Flourless version

  • 2 cups gluten free rolled oats, ground into a flour
  • 1/2 cup coconut palm sugar (use stevia or a sugar free baking blend to keep sugar free)
  • 1 T baking powder
  • pinch sea salt
  • 1/4 cup poppy seeds
  • 3/4 cup + 2 T dairy free milk
  • 2 T lemon juice
  • 2 T lemon zest
  • 1 flax egg (can sub for 1 large egg if not vegan)
  • 1 tsp vanilla extract
  • 6 T nut butter of choice, melted (I used smooth almond butter)

For the Paleo option

  • 1/2 cup coconut flour
  • 1 cup unsweetened applesauce
  • 1/2 tsp baking soda
  • 1/4 cup maple syrup (can sub for honey or agave)
  • 1/4 cup cashew butter (can sub for almond butter or coconut oil)
  • vanilla extract
  • 1/4 cup poppy seeds
  • 1 T lemon juice
  • 1 T lemon zest
  • 4 large eggs, whisked lightly

For the protein frosting

  • 3 scoops vanilla protein powder (see SHOP page on the menu bar)
  • 1-2 T granulated sweetener of choice (optional)
  • 1-2 T nut butter of choice (optional)
  • Dairy free milk to form batter

For the coconut butter frosting

  • 4-6 T coconut butter, melted
  • 2 T granulated sweetener of choice
  • Dairy free milk to thin out

For the basic cream cheese frosting

  • Dairy free cream cheese (can sub for any cream cheese)
  • 2 T granulated sweetener of choice
  • pinch cinnamon

Instructions

  1. Preheat the oven to 350. Grease a loaf pan with cooking spray and set aside.
  2. In a large mixing bowl, combine the dry ingredients and mix well. Add the lemon zest and poppy seeds and set aside.
  3. In a small bowl, whisk the milk, lemon juice, vanilla extract and egg/flax egg. Pour into the dry mixture. Add the melted nut butter (and honey and applesauce for paleo option) and mix very well until a batter is formed.

You can find complete recipes of this HEALTHY FLOURLESS LEMON POPPY SEED BREAKFAST CAKE in thebigmansworld.com

Categories
HEALTHY

FETA & PARMESAN ZUCCHINI BAKE

Life changes too quickly. This little cutie pictured below is my baby girl. My Goose. She is about to begin her Senior year in high school.
Unfortunately, this also means she will be 1300 miles away from her home. She decided to spend her senior year in Washington DC.

Can you tell I have a lot of zucchini and squash in my garden this year? This latest version had a split reaction with my family. Those who tried it, adored it. Those who were too chicken to even taste it kept telling me how gross it was. Nice.

I loved it. Packed with yummy cheese and lots of garlic. I served it as a main dish, but it would also make a great side with some grilled protein and hot bread. I will be making this one again soon while I still have a lot of fresh squash.

The presentation factor on this baby gets super high marks as well! I love the color combo of both types of squash and then I made it in my favorite oval baking dish. I do have a bit of an obsession with oval shaped dishes, bowls and baking pans. They just speak to me 🙂

INGREDIENTS:

  • 6-7 medium zucchini or yellow summer squash
  • 2 Tb canola oil
  • 2 Tb minced garlic
  • 2 tsp dried thyme
  • 4 eggs
  • 2/3 C light sour cream
  • 1 C crumbled feta cheese
  • 1/2 C fresh parmesan cheese
  • 2 Tb lemon juice
  • salt and pepper

INSTRUCTIONS:

  1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.
  2. Slice the squash into 1/4″ slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don’t cook too long or it will be mushy after it bakes in the oven. Remove from the heat.

You can find complete recipes of this FETA & PARMESAN ZUCCHINI BAKE in mykitchenescapades.com

Categories
DESSERT HEALTHY

LEMON BLUEBERRY CUPCAKES

My favorite Lemon Blueberry Cupcakes! Topped with homemade Lemon Cream Cheese Frosting and Fresh Blueberries, they’re simply irresistible.

My friends!!!
The weekend is at our fingertips and I couldn’t be more excited… to do nothing. I’m talking a feet kicked up on the coffee table, delivery menus at arms length, and Law & Order on loop kind of weekend. After 4 epic recipe fails, an inbox that just won’t quit, and the return of allergy season, I just need it.

What’s on the horizon for your weekend? Relaxing? Adventuring? Baking some of my recipes? If you bake one recipe this weekend, may I suggest these beautiful lemon blueberry cupcakes?

They’re quite simple to make, but yield very impressive results. The cupcakes themselves are supremely moist, just sweet enough, and exploding with blueberries in every bite. The batter will be quite thick, but fret not, as they bake up beautifully!

The lemon cream cheese frosting is a breeze to whip up and compliments the lemon blueberry cupcakes perfectly. Start to finish, making the frosting should only take 10 minutes max, so you’ll have plenty of time to whip it up while the lemon blueberry cupcakes bake.

Tips and Tricks For Success:

  1. Before you begin assembling the batter for your lemon blueberry cupcakes, it’s very important all of your liquid ingredients have been brought to room temperature. For this recipe, this means the sour cream, milk, butter, and eggs. I find in these warmer months this takes about 30 minutes, but times will vary depending on your climate.
  2. I list lemon extract as an optional ingredient. If you prefer cupcakes that have a light lemon flavor, I do not think it’s an essential ingredient. If you prefer a very lemony cupcake, I highly suggest adding the extract to both the lemon blueberry cupcake batter as well as the frosting. I love Watkins pure lemon extract because it’s 100% natural, doesn’t contain any artificial flavors, colors, or additives, and just tastes like pure lemon. Btw, I’m not getting paid a cent to say any of that; I just really love their lemon extract!
  3. Lightly scoop and level your flour. Packed flour will lead to dry, dense cupcakes.
  4. Fresh or frozen blueberries may be used in the batter. If you’re using frozen, do not thaw them first. Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious.
  5. I do not recommend adding more blueberries than called for to the batter. Adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly. You can add plenty of extra blueberries on top of the frosting 😉
  6. Speaking of the frosting, you’ll want to make sure your butter and cream cheese are very soft before beginning. I suggest getting them a little softer than room temperature; this ensures they beat smooth and no clumps are left behind.
  7. Keep an eye on your cupcakes as they bake. My cupcakes took exactly 20 minutes, but yours may be done as early as 16, depending on how your oven runs. You’ll know they’re done when a toothpick inserted in the center comes out clean, or with just a few moist crumbs attached.
  8. As always, you’ll want to make sure the cupcakes are completely cooled before frosting them. I used a Wilton Extra Large Round Tip to frost my cupcakes, but any tip – or even just a knife – will do.
  9. If you’d like your cupcakes to look exactly like the ones in these photos, simply top them with fresh blueberries (I find the smaller ones look better and don’t weigh down the frosting too much) and fresh lemon zest (I like to grate it onto a large plate and let it dry just a few seconds before sprinkling it).

INGREDIENTS :

For the Lemon Blueberry Cupcakes:

  • 1 and 3/4 cups plus 2 tablespoons all-purpose flour, divided
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup whole milk
  • 3 tablespoons fresh lemon juice, divided
  • 3/4 cup fresh or frozen blueberries, if using frozen do not thaw first
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/2 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1 large egg plus one egg yolk, at room temperature
  • 2 teaspoons finely grated lemon zest

For the Lemon Cream Cheese Frosting:

  • 1/2 cup (1 stick) unsalted butter, very soft
  • (1) 8 ounce block full-fat cream cheese, very soft
  • 4 cups confectioners’ sugar
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract (optional, but really amps up the lemon flavor)
  • 1/2 teaspoon finely grated lemon zest

To Decorate:

  • 1 teaspoon freshly grated lemon zest, optional
  • 1/2 cup fresh blueberries, optional

INSTRUCTIONS :

For the Lemon Blueberry Cupcakes:

  1. Preheat oven to 350 degrees (F). *Line a 12 cup muffin tin with paper liners and set aside.
  2. In a medium bowl combine 1 and 3/4 cups of the flour, baking powder, baking soda, and salt; set aside.
  3. In a separate bowl combine the sour cream, milk, and 2 tablespoons of the lemon juice whisk well to combine and set aside.
  4. Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries
  5. add remaining flour and toss to coat the berries in the flour; set aside.
  6. In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.
  7. Add in the granulated sugar and lemon extract (if using) and beat until well combined.
  8. Add in the egg and egg yolk and mix well. Reduce the mixer speed to low.
  9. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds).
  10. Add 1/2 of the sour cream mixture and mix until just combined. Repeat with remaining flour and sour cream mix, being sure to mix on low until just combined.
  11. Using a rubber spatula, fold in the floured blueberries (and any excess flour in the bowl) and lemon zest.
  12. Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full.
  13. Bake for 16-20 minutes, or until a toothpick inserted in the center comes out clean.
  14. Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  15. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted and stored in a freezer safe bag, for up to 2 months.

You can find complete recipes of this LEMON BLUEBERRY CUPCAKES in bakerbynature.com

Categories
DESSERT HEALTHY

Better Than Starbucks Lemon Loaf

If you like Starbucks Lemon Loaf, then you’ll love this moist, delicious Lemon cake! This easy to make recipe is loaded with delicious lemon flavor, and topped with an amazing lemon frosting. It’s even BETTER than Starbucks!

Raise your hand if you love Starbucks Lemon Loaf! Yes, I see you raising your hand – I’m right there with you! There is something about that delicious, moist cake that keeps us all coming back for more. Its rich, moist, perfectly flavored lemon cake topped with the perfect layer of lemon frosting, well…there is no way I’m sharing a slice. I’ve come to tell you that you can make this delicious Lemon Loaf right at home, and it will taste EVEN BETTER than Starbucks!

A couple things – I tested a few recipes I found on line.  What I found were recipes that ended up either too dry, or had an odd balance of tart lemon flavor.  None really had the same moistness and perfectly balanced lemon flavor as the Starbucks cake.  Another thing was getting a frosting that had the same consistency as the Starbucks cake.  The one I have here, hits the spot perfectly!

Ingredients

  • 1½ c. flour
  • 1 (3.4 oz.) package, instant Lemon pudding mix
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 3 eggs
  • 1 c. sugar
  • 2 Tbsp. butter, softened
  • 1 tsp. vanilla
  • 2 tsp. lemon extract
  • ⅓ c. fresh lemon juice
  • ½ c. oil
  • ¾ c. plain Greek yogurt
  • zest of one lemon

Frosting:

  • 3 Tbsp. Butter, soft but not melted
  • 1½ c. powdered sugar
  • 3 Tbsp. lemon juice
  • 1 tsp. lemon extract

Instructions

  1. Preheat oven to 350 degrees. Line the bottom of a 5 x 9″ loaf pan with a piece of waxed paper. (With a pencil, trace the bottom of the pan on a piece of waxed paper and cut out with scissors.) Spray the pan, and waxed paper with non-stick baking spray. Set aside.
  2. In a mixing bowl, combine the flour, pudding mix, baking powder, baking soda, and salt. With a stand or hand mixer, combine the eggs, sugar, butter, vanilla, lemon extract, lemon juice, oil and yogurt. Mix until evenly combined. Gradually add the dry ingredients to the wet, stopping to scrape down the sides of the bowl. Add the lemon zest, and mix until just combined. Pour the batter into the prepared loaf pan. Bake for 55 minutes, or until center is fully set, and a toothpick inserted comes out crumb free.

You can find complete recipes of this Better Than Starbucks Lemon Loaf in lilluna.com

Categories
HEALTHY VEGAN

VEGAN CREAMY CHIPOTLE PASTA

I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.

The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds. The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.

Ingredients

  • 1/2 cup Almonds, whole, raw
  • 1/4 cup Almond milk, unsweetened
  • 1 ea. Chipotle pepper in Adobo, only one of the peppers in the can
  • 1 clove Garlic
  • 3/4 cup Water
  • 1/2 cup Tomato, fire roasted, canned
  • 1 tbsp. Lemon juice, fresh
  • 1/2 lb. Spaghetti, whole wheat
  • 1 tbsp. Cilantro chopped

Instructions

  1. Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
  2. Boil pasta according to the instructions on the box. Drain and place in a large bowl.

You can find complete recipes of this VEGAN CREAMY CHIPOTLE PASTA in dorastable.com

Categories
HEALTHY

CREAMY LEMON PARMESAN CHICKEN (PICCATA)

The ultimate in gourmet comfort food with a twist. Dredging the chicken in finely grated parmesan cheese and adding parmesan and extra garlic into the creamy lemon sauce for added flavour, this Creamy Lemon Parmesan Chicken Piccata is out of this world.
This Easter weekend, we served our creamy chicken over pasta, but a Piccata can be served over anything: rice, zucchini noodles, steamed vegetables, or anything else you can think of. The light flouring including the parmesan cheese changed this Piccata from amazing into something else. Something impressive with double the parmesan hit.
With parmesan cheese, especially in this recipe, I use fresh and finely grated from a delicatessen here in Melbourne. Wait. Am I the only one that gets embarrassingly excited seeing parmesan this fine, on sale at a deli? Walking past the glass windows with my mum, I slammed the brakes on mid-stride to plant my face on the shop front window, halting the sea of trolley-traffic behind me. Lord, help me.
You can always grate your own on the smaller holes on a box grater, or buy it ready to use like this, and you will pretty much put it on everything. For this recipe, DO NOT use the parmesan out of a container. The flavour is completely different and too strong for this chicken.
Usually, a Piccata calls for a lot of butter and oil, but in this recipe I used half the oil (olive oil) and only a quarter of the butter. You can use Ghee if you wish, and coconut oil to make it healthier if that’s your preference.
And believe it or not, no heavy cream! Having said that, you CAN use heavy or thickened cream if you like, but for the sake of cutting calories, I used MILK! The shock.

INGREDIENTS :
For The Chicken

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper

For The Sauce

  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1¼ cup chicken broth (stock)
  • ½ cup milk (full fat or 2% — or use reduced fat cream or heavy cream)
  • ⅓ cup finely grated fresh Parmesan cheese
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2-3 tablespoons lemon juice — juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons fresh parsley

INSTRUCTIONS :

  1. Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat.
  2. In a shallow bowl, combine the flour and parmesan cheese.
  3. Season the chicken with salt and pepper; dredge in the flour mixture; shake off excess and set aside.
  4. Heat the 1 tablespoon of oil and 2 teaspoons butter in a large skillet over medium-high heat until butter has melted and pan is hot.
  5. Fry the chicken until golden on each side and cooked through and no longer pink (about 3-4 minutes, depending on the thickness of your chicken). Transfer onto a warm plate.
  6. Add the garlic to the oil in the pan (spray with a light coating of oil if needed) and fry until fragrant (about 1 minute).
  7. Reduce heat to low-medium heat, add the broth and milk (or cream). Bring the sauce to a boil; season with salt and pepper to your taste.
  8. Add in the parmesan cheese and capers and allow sauce to simmer for about 2 minutes until thicker. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
  9. Pour in the lemon juice, allow to simmer for a further minute to combine.
  10. Add the chicken back into the pan to serve, or serve over steamed vegetables, zucchini noodles or cooked pasta with the sauce.
  11. Top with extra capers to garnish, lemon slices and parsley.

You can find complete recipes of this CREAMY LEMON PARMESAN CHICKEN (PICCATA) in cafedelites.com

Categories
DESSERT

BLUEBERRY CREAM CHEESE SWIRLY BREAD

Blueberry Cream Cheese Swirly Bread. Can you guess what is in the ingredients?
This is a delicious bundle of soft, light, sweet rolls packed with blueberries and cream cheese and oh boy! It is delicious! I’ve also made a very cheeky glaze to go on the top, and this bread is just amazing to eat. It’s full of stickiness and creaminess and absolutely wonderful with a nice cup of tea!
This is an easy recipe, you can use a stand mixer or make by hand, and below at the end, I will add a very nice video for you if you wish to make by hand so you have the correct kneading technique so as to not spoil your wonderful bread. Try this recipe, it really is super soft, moist and yes, very very addictive!

INGREDIENTS :
THE DOUGH

  • 1 cup milk
  • 2/3 cup sugar
  • 1 1/2 tablespoons active dry yeast
  • 1/2 Cup butter softened
  • 2 large eggs
  • Zest of 1 Lemon
  • 1/2 teaspoon salt
  • 4 1/4 cups all-purpose flour Plus extra for kneading / rolling

THE FILLING

  • 10 oz FROZEN Blueberries. keep them frozen until ready to use
  • 1/4 cup Powdered sugar for the blueberries
  • 8 oz package of cream cheese room Temperature
  • 3 Tablespoons Powdered Sugar mixed into the cream cheese

GLAZE

  • 3/4 cup powdered sugar
  • 3 tablespoons butter melted
  • 2 Tablespoons heavy cream

INSTRUCTIONS :

  1. In small bowl warm the milk in the microwave at 30 second intervals until warm to touch.
  2. Make sure it is not so hot you can’t put your finger in.
  3. Add the milk to your (stand mixer) mixing bowl with the yeast and sugar.
  4. Cover and leave for about 10 minutes until frothy.
  5. Add the softened butter, eggs, grated lemon zest and salt.
  6. Add the flour and beat at low to medium speed until a soft dough forms, approx 3 – 5 minutes. Then increase the speed a little more and knead until the dough is soft and comes away from the sides of the bowl.
  7. Knead for 10 minutes using the dough hook, or by hand if you don’t have a stand mixer. (again, use more flour if kneading by hand so it is not too sticky wet to handle) Watch the short video at the end of this recipe for kneading by hand.
  8. If after 10 minutes of kneading, the dough is not coming away from the sides of the bowl,
  9. Add a tablespoon of flour at a time until it does. When ready, remove the dough hook and shape the dough into a nice ball, then cover with a clean cloth and place somewhere warm to let rise for 1 hour. It should double in size.
  10. Whilst waiting for the dough to rise, make up the cream cheese filling by mixing the cream cheese and sugar until all combined, and adding the sugar to the frozen blueberries and mixing well.
  11. When the dough has doubled in size, punch the air out of the dough and turn it onto a well floured surface.
  12. Divide into 2 equal pieces and then roll the first piece into a rectangle, about 10 inches by 13 inches.
  13. Have the longest side nearest to your body as in the photos below. Be sure to dust with flour when rolling.
  14. Use 2 x 9 inch baking pans, and grease the pans. Place parchment paper in the pans and cut enough so there is an overhang all around of about 2 -3 inches.
  15. Use half of the cream cheese and spread all over the rectangle, then distribute half the blueberries as evenly as possible.
  16. Taking the longest side nearest to your body, start to roll the dough, away from you as tight as possible.
  17. Then push down to seal the edge at the end.
  18. Use a sharp knife and cut off the ends to make it tidy, then divide the roll in half, then each half divide in to 4 pieces, so you end up with 8 rolls.

You can find complete recipes of this BLUEBERRY CREAM CHEESE SWIRLY BREAD in lovefoodies.com

Categories
DESSERT

Sparkling Raspberry Lemonade

Yes it’s that time of year! Time to enjoy warm days outside, calm days at the sunlit beach, or just to relax in your backyard – lying a hammock as you bask in the warmth of the sun on your skin, while enjoying long sips from of tall glass of this ice cold Sparkling Raspberry Lemonade. There’s my ideal summer, now I just need that comfy hammock with an extra soft and plush pillow. But for now, at least I have this irresistibly refreshing fresh raspberry lemonade!
I love lemonade lately (yes I still have one more lemonade recipe to share). I love it’s balance of sweet and tart and when you use fresh fruit it makes a world of difference. None of that bottled lemon juice that has been sitting on the shelf for months.
I keep thinking I need to do a lemonade stand with my kids and I want to sell real deal lemonade like this – for those one or two kind people that actually stop (memories as a kid :). Imagine their surprise when they think they are just being nice and they’re going to pretend to enjoy that glass of overly sweet Kool Aid, when suddenly they get something like this instead. Well worth the 50 cents!
Save this recipe because you need to try it at least once this summer while all those gorgeous, vibrantly flavored fresh raspberries are in season.

Ingredients

  • 12 oz fresh raspberries
  • 1 cup fresh lemon juice, chilled
  • 1/2 cup cold water
  • 1/2 cup granulated sugar (or to taste)
  • 1/2 cup honey
  • 1 liter (33.8 oz) sparkling water or club soda, chilled
  • Fresh mint and ice, for serving

Directions

  1. Place raspberries in a food processor and pulse until well pureed. Force raspberry puree through a fine mesh strainer into a bowl.
  2. In a large pitcher (if you don’t have one large enough you may need two) whisk together water and sugar until sugar has dissolved. Pour in honey and mix until blended. Stir in raspberry mixture and lemon juice then pour in club soda and stir once. Serve with ice and fresh mint.

You can find complete recipes of this Sparkling Raspberry Lemonade in cookingclassy.com

Categories
DESSERT

THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT)

This recipe is beyond a long time in the making. I’ve been trying to make this loaf on and off for years.
I can’t even tell you how much I have obsessed, tried, trialed, and failed at it. Until now.
If you’ve ever had Starbucks’ Lemon Loaf, you know how good it is. Full of lemon flavor, moist, dense, and rich.
Anything that good I shouldn’t want to learn how to make at home, but I couldn’t leave well enough alone.
I’ve tried countless internet recipes for lemon poundcake and some were ‘fine’ but not quite perfect while others were total fails. And I definitely didn’t want to go the cake mix route.
I’ve tried using butter creamed with sugar versus oil whisked with sugar. I’ve tried various combinations of whole eggs and yolks, cake flour and all-purpose flour, and endless variations of lemon juice, lemon zest, and lemon extract. I even sent one almost-a-possibility-but-not-quite to my mom to have her trial it.
Something as ‘simple’ as a poundcake eluded me for ages until I rediscovered and slightly adapted my own 2012 recipe for Blueberry Yogurt Cake with Lemon Vanilla Glaze.
It’s an easy, no-mixer, one-bowl, whisk-together batter. From my existing recipe, I added an extra egg, omitted the blueberries and incorporated lemon zest and lemon extract into the batter, and baked it in a loaf pan rather than a cake pan. Love it when the answer to my poundcake prayers was right under my nose.
It’s soft, springy, and moist without being heavy or dry, problems which often plague poundcake. Nor is it oily which sometimes happens with the Starbucks’ version. Plus, you probably have all the ingredients on hand to make it and you can pronounce every ingredient used.
The cake itself is perfectly lemony, and the lemon glaze boosts the lemon flavor even more. Lemon lovers will be in their glory. And just think of all that money you’ll save by making it at home. That’s almost dangerous.

INGREDIENTS:
Loaf

  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup (8 ounces) sour cream or Greek yogurt (lite okay)
  • 1/2 cup canola or vegetable oil
  • 2 tablespoons lemon zest
  • 1 to 2 tablespoons lemon extract, to taste (not teaspoons; and not lemon oil and not lemon juice – see step 4 in directions)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt, or to taste

Lemon Glaze

  • 1 cup confectioners’ sugar
  • 3 tablespoons lemon juice, or as necessary for consistency

DIRECTIONS:

  1. Preheat oven to 350F. Spray a 9×5-inch loaf pan with floured cooking spray, or grease and flour the pan; set aside.
  2. Loaf – To a large bowl, add the eggs, sugar, sour cream, and whisk vigorously until smooth and combined.
  3. Drizzle in the oil while whisking to combine.
  4. Add the lemon zest, lemon extract, and whisk to combine. Note – I used 2 tablespoons of lemon extract because no actual lemon juice is used in the loaf and I found 2 tablespoons lemon extract necessary for full-bodied lemon flavor, but add to taste. Don’t use lemon oil and lemon extract interchangeably because they’re not; oil is much more potent and intense. Don’t use lemon juice in place of lemon extract because it’s not strong enough and the acidity can alter the overall results.

You can find complete recipes of this THE BEST LEMON LOAF (BETTER-THAN-STARBUCKS COPYCAT) in averiecooks.com

Categories
DESSERT

TRIPLE BERRY PIE

If you’ve tried any of my other favorite pie recipes, you may have learned that I’m a Pie FREAK. It’s my NUMER ONE at Thanksgiving. I take great care not to over-stuff myself during dinner so that I have plenty of room for pie. And no, I don’t just pick one favorite and enjoy a slice. I request slivers of nearly every single kind of pie (which, growing up, meant like 15-20 different kinds!)
My Mom mastered this Triple Berry Pie years ago. It’s always the first gone at Thanksgiving–even for my husband who usually detests berries with seeds in them. This pie is restaurant quality! Scratch that. It’s BETTER than restaurant quality, because it’s made from scratch! The crust is my Grandma’s “Prize Winning” pie crust recipe, which couldn’t be easier to make.
For the filling, I use these big beautiful frozen berries you see below. They’re the 3-berry pack in the frozen section and the price is unbeatable. They are the biggest, nicest frozen berries I’ve ever seen. Don’t you just love costco?!

Ingredients

  • Double crusts for one 9” pie pan (try my perfect pie crust!)
  • 7 cups total of fresh or frozen raspberries, blueberries and blackberries (about 2 1/3 cups of each type of berry)*
  • 1 cup granulated sugar, plus a little extra to sprinkle on top of the pie
  • 1 Tbsp lemon juice
  • 4 Tbsp cornstarch
  • 2 Tbsp butter
  • 1 egg white, beaten with a fork

Instructions

  1. Add berries, sugar and lemon juice to a large saucepan over medium heat. Simmer, until warm and juicy, about 5-10 minutes, gently stirring occasionally. (You can taste it at this point and see if it’s sweet enough for your liking. I don’t like to make mine too sweet, but if you want it sweeter you can add 1/4 cup more sugar.)
  2. Spoon out about 1/2 cup of the juice from the pan into a bowl. Stir cornstarch into the juice until smooth. Bring pot of berries back to a simmer and slowly pour in the cornstarch. Gently stir mixture (being careful not to mash the berries), until thickened, about 2-5 minutes.
  3. Remove from heat and stir in the butter. Pour mixture into unbaked pie shell. Add lattice top or a whole top with holes pricked on top for steam to escape.

You can find complete recipes of this TRIPLE BERRY PIE in tastesbetterfromscratch.com