Light and Fresh Lemon Poppy Seed Pancakes

Lemon Poppy Seed Pancakes (via Picky Cook)

*I have been asked to share this recipe on Sweet as Sugar Cookies. Check out the other fantastic recipes she has featured today!*

I am a huge fan of lemon poppy seed muffins.  When I saw this recipe that converted that muffin into pancake form, I was hooked and knew I had to make them as soon as humanly possible which turned out to be a couple nights later for “brinner” (thank you, Scrubs).

Get ready because this next tip is going to change your baking world…always, always, always make citrus zest sugar whenever your recipe calls for zest of any kind.  Rub the zest into the sugar until it smells like an orchard in your kitchen and the sugar and zest are nice and mingled.  The essential oil in the zest permeates every grain of sugar, ensuring that your baking is consistently flavored all throughout.

A pleasant touch of lemon was evident in every bite of these pancakes and was accentuated by the threads of zest.  Poppy seeds lend a satisfying crunch to an otherwise soft and fluffy pancake.  Buttermilk is an absolute must when making pancakes.  The tart bite and body it adds to the batter is unmatched.

Lemon and blueberry is a classic combination, in my opinion.  I made a simple blueberry sauce with just a hint of agave, squeeze of fresh lemon juice, and some water and simmered it while I flipped the pancakes.  Using fresh fruit eliminates the need for much sugar, making these an appropriate main course in my book.

Triple Chocolate Crinkle Cookies

Triple Chocolate Crinkle Cookies (via Divine Baking)

*Check out Cupcake Apothecary‘s site for this post among many other delicious treats for her A Themed Baker’s Sunday!

I have been out of the blogging world for awhile. While I have been baking off and on, I have been remiss in photographing said baking. I hope to be back into regular posting and have a few recipes ready to go!  So, without further ado, I give you TRIPLE CHOCOLATE CRINKLE COOKIES.

These little fudgy drops of goodness are nothing short of delectable.  No flour in sight, these cookies get their structure from powdered sugar and a soft-whipped, creamy meringue.  The triple threat comes in the form of Hershey’s Special Dark cocoa powder (because it’s my favorite!), melted 72% dark chocolate, and 60% chocolate chips.  My house smelled like Hershey, PA – where the air always smells like chocolate = heaven.

With each bite, I vacillated between thinking I was indulging in a dark chocolate truffle and a rich morsel of fudge.  However, I wasn’t about to pick a winner as both are decidedly delicious options.  The powdered sugar crust gives way to a velvety smooth inside occasionally interrupted by chocolate chips.  Decadence at its finest.

These are a little more labor intensive, but are quite worth it for a special event or a Friday night (if you’re me).

The most amazing chocolate peanut butter concoction ever

Triple Layer Sour Cream Chocolate Peanut Butter Cake (via Sky High Cakes)

This cake is the epitome of chocolate peanut butter bliss.  A dark chocolate, sour cream cake is baked into three perfectly moist layers and then is enveloped in a peanut butter cream cheese frosting.  As if that wasn’t enough to make you drool, a chocolate peanut butter ganache is whipped up and then POURED over the cake.  The miracle in this step is that it drips down the sides, then magically stops mid-drip. The effect is a feast for the eyes.

I have made this chocolate cake four times in the past year and it has easily become my favorite chocolate cake ever.  I’ve paired fudgy chocolate frosting with it as well as white chocolate cookies and cream frosting.  It is hands down the best. period.  It’s also the easiest chocolate cake I have ever made (and that’s including boxed mixes!).  It all takes place in one bowl, using a whisk. No pulling out the stand mixer or even a hand mixer here.  Seriously, get this book and you’ll never have to buy a box mix again.  A key to getting a better moisture level and texture to your cakes is to wrap them in plastic wrap after they’ve cooled and put them in the fridge overnight. It transforms them, I promise.

The ganache on top might seem a bit, well, over the top for some of you. (ha).  But, I thought it toned down the sweetness in the frosting instead of adding to it.  I will say that it made a lot of ganache and I didn’t need to use all of it on the cake, but I went for it since I had already poured 90% of it on already.  When in Rome….

This is a very rich and decadent cake – not to be underestimated.  I made a three layer 8″ cake and a tad over half fed 15 people.  So, when you need dessert for a crowd and no one is allergic to peanuts (the horror!), this is the cake to wow them.  Slice thinly (or not, if you’re alone) and carry a large glass of milk.

Bacon Jam

Bacon Jam (Recipe via Tasty Kitchen member Foodie with Family)

This jam rocked my socks off…and the socks of everyone who had the good fortune to partake of it.  Any recipe that starts off with 3 lbs. of BACON is sure to be a good one, but this was so much better than I even imagined it would be. 

Salty, smoked bacon gets the royal treatment.  A healthy dose of onions and whole garlic cloves become so soft throughout the cooking process, they practically dissolve with a nudge from the wooden spoon.  Real maple syrup and brown sugar caramelize the bacon and make it more like candy than breakfast.  Dark coffee adds depth and complexity to the background flavors while bacon shines in the foreground.  Apple cider vinegar lends a much needed bite that is the perfect counterpart to the sweetness.  Bacon is definitely the star among all the supporting characters, but each one is necessary.  The end result is a flavor that makes your whole mouth rejoice.  Each and every tastebud is activated and enhances the bacon-euphoria.  Eaten plain or on toast with a poached egg, it is simply incredible.

Beeramisu

Beeramisu (adapted from Taste For Adventure)

First, you’ll have to excuse the very poor photo.  This Beeramisu did not take well to being photographed in the evening which is when I was eating it…   I’ll have to paint a picture with words to do it justice.

I loved this dessert.  I’ve always been a fan of Tiramisu, but got the idea that a good beer would be just as good, if not better, than traditional liqueurs often used in Tiramisu.  Obviously, I was not the first to come up with this idea (as any search for “beer” and “tiramisu” will yield a myriad of results).  I decided to make it easier by omitting the eggs in the cream.  I used half mascarpone and half cream cheese to make it a little easier on my wallet.  I had a Java Head Stout on hand which paired wonderfully with the brewed coffee.

Dainty lady fingers go for a quick swim in the beer and coffee mixture, not too long, though.  Just enough to moisten them without losing their structure.  One layer goes in the pan and is smothered in the sweetened whipped mascarpone, cream cheese, and heavy cream that is faintly vanilla-scented.  Another layer of the lady fingers sandwiches in the cream and then the second half of the cream is again spread over the little cakes.  All of this is topped with a dusting of cocoa powder. 

Now, the next step is important – you must let this chill for at least 2 hours.  I know, it’s torture.  But, you will be rewarded for your restraint.  The time spent in the fridge allows the flavors and textures to marry in a way that can’t happen immediately after assembly.  The cake layer soaks in more of the coffee and beer and adheres to the cream layers.  The end result is rich and light at the same time.   The coffee and beer flavors mix and mingle to become a dynamic duo that pierces through the creamy filling and adds just enough bitter to balance the sweetness.  It’s one of kind and not to be missed.

Cinnamon Sugar Pull Apart Bread

Cinnamon Sugar Pull Apart Bread (via Joy the Baker)

For those of you who, like me, enjoy the middle of a cinnamon roll the best, this bread is for you.   For those of you who think that cinnamon rolls look too complex to make which drives you to pop open a lesser canned version, this bread is for you.  The method is brilliant – yes, you have to make bread dough from scratch (but it’s pretty easy and doesn’t even require a mixer!), and you do have to roll it out (it rolls very well and is not sticky to work with), BUT the brilliant strategy is that you spread the cinnamon/sugar/browned butter goodness and then cut the dough into strips.  Stack the strips and cut into squares and stack and put in your loaf pan.   See? Easy.

I even made 2 loaves out of this recipe by cutting the squares into little rectangles and then fit them however I needed to in the loaf pans.  One whole loaf of this would have been massive if I hadn’t split it up.  Of course, my incentive was so that I could give one away and keep one for myself.    I figured I needed to try the new recipe and make sure it was suitable for handing out to others.  And it definitely was…especially fresh from the oven when all the sugar is still caramelly and crunchy. 

Browned butter might be one of the great baking secrets.  Want to add a hint of caramel to your cookies? Brown your butter first.  It’s so simple, yet imparts such deliciously decadent nutty and caramel undertones to the final baked good.  And it makes you look like a star chef.  Nothing bad about that!  Make someone’s day, even if it’s just your own, and make this bread. 

Meyer Lemon Poppyseed Muffins

 

 

 

 

 

Meyer Lemon Poppyseed Muffins  (easily GF adaptable; recipe via Brown Eyed Baker, originally adapted from Dorie Greenspan’s book: Baking: From My Home to Yours)

Meyer lemons have always been an untapped resource in my world.  I have been intrigued by them, but never went so far as to purchase them.  Seeing as how they have such a short growing season, I decided not to let them pass me by this year.  Thanks to a friend and her amazing Meyer lemon curd, I bought a bagful of these beauties and started recipe hunting. 

I have always loved lemon poppyseed muffins, but I tend to forget this when faced with blueberry, carrot, chocolate, or cinnamon.  But, these muffins have reminded me why lemon and poppyseeds go together so harmoniously.  I love the tiny crunch of the poppyseeds with each bite surrounded by the moist lemon crumbs. 

Meyer lemons are a hybrid of sorts.  They are darker in color and richer in taste than regular lemons, though I can’t say that they are sweet enough on their own to eat like an orange as some have claimed.  Maybe it’s just the batch I bought, but they still have quite a tart bite to them.  However, they do smell sweeter and have a distinct fragrance and taste all their own. 

This recipe uses the zest of an entire lemon and you rub the zest into the sugar which causes the lovely scent to permeate the sugar crystals, so you not only get little strands of zest in each bite, but it leaves behind the hint of lemon which perfumes the whole batter.  It’s a brilliant technique and one that I will use anytime I am baking with citrus zest.  There is no lemon juice in the batter, but the flavor is prominent due to the lemon sugar that begins the process.

I adapted this recipe further by using a gluten free flour mix and they were amazing.  My husband couldn’t even tell they were gluten free.  I also used oil instead of butter, for no other reason than I didn’t want to put a whole stick of butter in one batch of muffins.   I knew the oil would impart more moisture than butter alone, so I liked the result and have stuck with it.  I have also made these with both sour cream as stated and one batch with plain Greek yogurt instead.  Both were delicious and I feel the two are interchangeable, especially if you want to cut some of the fat.   (Tip: one container of 6oz. Greek yogurt is 3/4 cup, so it’s easy to grab one container to make this recipe).

I have been addicted to these muffins for the past couple of weeks and have been freezing them after they cool, so I can grab a couple to take to work for breakfast.  Once they are reheated in a microwave, they taste freshly baked.  Tender and moist cake-like inside with a crackly crust on the outside with crispy poppyseeds peppered throughout, each bite is bursting with fresh and bright flavor.  I have opted to not make the glaze for these just because I felt that it’s not needed; they are just sweet enough to counter the lemon’s tartness, but not so much that you feel you are eating dessert – an ideal balance. 

These are perfect on their own, warmed through with a cup of coffee on a lazy Saturday morning…or any morning, for that matter.  Meyer lemons have ushered in Spring and I am glad to have given them a try. 



Cookies and Cream Triple Layer Cake

Cookies and Cream Triple Layer Cake (recipes from Sky High; cookies added by me)

Oh. my. word.  If fudgy, incredibly moist, dark chocolate cake sandwiched between layers of sweet white chocolate buttercream that has been taken over by crushed Oreos doesn’t make your mouth water, then I should just give up baking right now.   (As if THAT could happen).  Oh, and the little treasures dipped in white chocolate surrounding the masterpiece?  Yeah, those are Oreo truffles…another post for another time.

If you have never heard of the Sky High cake cookbook, I suggest you take a peek.  This book is only filled with 3-layer cakes.  And the fun part is that you can mix and match cakes with different icings, fillings - the sky is the limit!  I made this cake to celebrate a friend’s baby shower and it rose to the challenge.

Italian meringue buttercream is whipped to a perfectly smooth, lighter than air frosting and to make it even more decadent, melted white chocolate is added at the last minute.  Being me, I had to take it to the next level.  I put some buttercream in a separate bowl for the filling and added crushed Oreos for a hidden surprise.  The cookies retained a slight crunch which added the perfect texture to the otherwise soft cake.

This is the best dark chocolate homemade cake I have ever made, hands down.  It turns into a cross between a cake and a brownie – moist and rich like a brownie, but still light and airy like a cake.  Perfect.  It cuts beautifully and towers impressively over any tablescape.  I think it’s the third layer that takes it over the top.  Believe me, the sugar coma you might get from this is totally worth it. 

Toasted Almond Scones

Toasted Almond Scones (Adapted to Gluten-Free)    (recipe by Dorie Greenspan via the blog Living Out West as part of a Tuesdays with Dorie baking group)

When I first saw this recipe, I knew I had to make them.  I love almonds and toasting them makes them even more amazing.  However, since I’ve been watching my gluten intake, I set to work comparing this recipe to a gluten-free cream scones recipe from The Art of Gluten-Free Baking.  I had the flours on hand to mix up her all-purpose gluten-free flour mix and substituted this for the regular flour in Dorie’s recipe. 

Caution – if you do not like almonds, you will probably not like these scones; then again, they could be the very thing to convert you. 

These scones have a depth of flavor that is normally lacking in a breakfast pastry.  Not only do they have a hint of almond extract (I would put a little more in next time, I like the flavor a bit more pronounced), but they also contain chopped up toasted slivered almonds as well as finely ground toasted almonds to act as part of the flour.  I even went so far as to sub almond milk for the regular milk in the recipe.  They are topped with more slivered almonds (and I added a sprinkling of demerara sugar) before baking.  Nutty, chewy, and barely sweet, these scones turned out just lovely.

I was impressed with how easy the dough was to work with since gluten-free flours can be tricky.  This was perfectly soft and held together quite well (picture below is pre-baked).

The only thing I would change is to add a little more milk for moisture since I think the blend of gluten-free flours absorbed a little more than regular all-purpose flour would.  I would also use an egg wash on top, so the nuts stay in place after baking.

They are dense, but in a good, real British scone kind of way.  I loved the bits of almond peaking through the sides.  Paired with coffee or tea, these are a perfect start to your day or a satisfying afternoon snack. 

Light and airy pancakes (GF)

Cornmeal Pancakes (recipe from Gluten-free Mommy)

I have always been a die hard breakfast for dinner fan.  Usually, this included sweet along with the savory.  Since cutting out gluten, I had not yet found a way to have my french toast (or in this case, pancakes) and eat them, too.  I stumbled upon Gluten-Free Mommy and was intrigued by this recipe for cornmeal pancakes. Different, yes, but it made me think of Paula Deen’s recipe for hoecakes which are a cornmeal based hotcake which she fries (who’s surprised??).  I knew I wouldn’t be frying anything, but wanted to give these a shot.

They are made with cornmeal and rice flour and are so delicious! It’s like a lighter version of cornbread, topped with none other than maple syrup.  I added some vanilla to the batter because pancakes and french toast batter are always made better with some vanilla.  Try it, you’ll see.

These pancakes turn out beautifully golden brown and light, yet moist.  It was so nice to eat a pancake that didn’t sit like a brick in my stomach!  My husband enjoyed them as well, and he only craves pancakes once in awhile.  If you’re up for a change in the regular breakfast routine, I suggest you try these.  You can sub regular AP flour for the rice flour, no need to go to the store for that unless you want/need to.   They’re a nice spin on an old favorite.