So I have a hot tip for you today.
Don’t crack your eggs directly into the bowl.
Now I realize that this may not be any sort of revelation to anyone, but I certainly learned it the hard way the other night.
Do not crack your eggs right into your mixer bowl. Especially if your mixer is on. Because you very quickly go from picking a few eggs shells out of the batter, to a million evil little shards of shell mixed thoroughly in. And are you left staring into the bowl contemplating whether or not it’s worth trying to pick out all the little bits of egg shell so you don’t waste the half pound of butter in there, or sadly dumping it into the trash can.
I’ll save you some time and effort. Just dump it and start again. You’ll drive yourself crazy trying to dig the blasted bits out.
I rock at this baking thing.
Fortunately, this pound cake is egg shell free. Also delicious. Loaded with tart cranberries and topped off with a lemon glaze, it’s the perfect end to a meal or wonderful along side your coffee in the morning.
Lemon Cranberry Pound Cake
makes 2 9×3 cakes
- 1/2 cup milk
- 6 eggs
- 3 1/2 cups flours
- 2 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 1 1/2 cups butter, cut in to cubes and softened
- 2 tbsp lemon juice
- 2 tsp lemon zest
- 1 cup cranberries
- 2 cups icing sugar
- 3-4 tbsp of lemon juice
- Preheat you oven to 350°F. Grease and flour 2 9×3 loaf pans.
- In a medium bowl, whisk together the milk and the eggs. Set aside.
- In a large bowl, sift together the flour, sugar, salt, and baking powder. Slowly beat in the butter, continuing to mix until it is fully incorporated.
- Once mixed, pour in half of the milk mixture, mixing well. Scrape down the sides, then mix in the remaining half of the milk mixture. Scrape down the sides again then fold in the lemon juice, lemon zest, and cranberries.
- Pour into the prepared pans and bake for 50 to 60 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.
- Meanwhile, in a small bowl, whisk together the lemon juice and icing sugar to a pouring consistency ( not too thin or it will pour right off the cake) Pour over the cooled cakes and let set, about an hour.
One day I will grasp basic baking skills.
I linked this recipe to The Weekend Potluck and Strut Your Stuff Saturdays! Click the links for more great recipes!
Recently, a big name coffee shop launched frozen lemonades for their summer.
And let’s face it, I’ve been hooked. I love lemonade. Especially since they offered a raspberry version of it. Which made it a lovely shade of pink. I love pink. And if it wasn’t bad enough, they offered it for a dollar, far cheaper than the regular iced treat I would indulge in there. It was a sticky marketing web that I was caught in easily.
After I had indulged in a few (ok, LOTS), I saw through the marketing haze, I realized that they weren’t really “cheap” ( hey dollars add up) and that I could probably make a better version at home that wasn’t strictly sugar water and food dye. That was actually made from actual raspberries and lemons. And I don’t think they turned out half bad, if I do say so myself.
So I admit a popsicle certainly isn’t a slushy drink ( although you could always pop them in the blender). But don’t throw them away as a lost cause. They are still good. Tart and refreshing, especially on the days the temperature soars, when you are craving something cold.
Mom says they would be better with gin. 😉
Raspberry Lemonade Pops
makes four in my moulds
- 1/2 c raspberries
- 2 tbsp sugar
- 2 tbsp water
- zest and juice of two lemons
- 1/4 cup sugar ( more if you don’t want it tart)
- 1/2 cup water
- In a food processor or blender, purée the raspberries, 2 tbsp sugar and 2 tbsp water. Pass the mixture to a fine meshed sieve to remove the seeds. Spoon it into the bottom of your mould ( is should go about 1/3 the way up) then pop it into the freezer for about an hour or until it has set.
- Meanwhile, in a small sauce pan, combine zest, juice, sugar and water over medium heat until dissolved. I would give it a taste here and decide whether or not you want to add more sugar. Let cool.
- When the raspberry layer has set, spoon the lemonade mixture over top to fill your mould. Insert your sticks, and let freeze for another 4 hours.
- To unmould, place the pops in some warm water for about 30 seconds. Gently pull the pops from the moulds and enjoy!
If you are more patient than I am you should get two more distinct layers of colour. Unless you like the “ombre” look. Then I did it on purpose. 😉
This was a week of discovery for me. Allow me to share my new found knowledge.
1. Wearing high heeled boots to work after a particularly heavy spell of freezing rain is maybe not a smart idea. Particularly when the driveway/skating rink is sloped. Particularly since everybody and their brother told me it was icy. Particularly since this is not my first experience with freezing rain. I’ve lived in this climate my whole life. Mel=Genius.
2. Alone time with scissors and an idle brain = reappearance of bangs. Bangs that I have tried to grow out at least 6 times. Fail.
3. Books are far too consumable. Especially when you are reading one novel a day. Needless to say, I’m taking a Dark-Hunter break. It’s amazing how much I can get done in a day.
4. Apparently escape-ee border collies are foxes. Who knew?
5. Toasted blueberry bread makes for an excellent breakfast. 🙂
This recipe came from C, who I used to work with. Every year when the strawberries came in season, she would make loaf after loaf of this bread, dotted with the sweet berries. It was a treat everyone looked forward to. I was fortunate enough to snag the recipe and tweaked it a bit to suit my taste. The beauty of it is that it’s good with really any berry. Or even a mix of berries.
C’s Berry Bread
makes 1 loaf
- 1/2 c butter, softened.
- 3/4 c sugar
- 3 eggs
- 1 tsp lemon extract ( or the zest of 1 lemon. I just didn’t have any in the house)
- 2 c flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c sour cream
- 1 1/2 c chopped berries ( I used blueberries this time around)
- Preheat the oven to 350°F. Grease and flour a 5×9 loaf pan.
- In a large bowl, beat together the butter and the sugar, until light and fluffy. Add the eggs, one at a time, mixing well after each. Add the lemon extract (or zest)
- In another bowl, mix together the flour, baking powder, baking soda, and salt. Slowly add the dry mix to the butter mixture, alternating with the sour cream, mixing just until combined.
- Stir in the berries, then carefully pour the batter into the prepared pan.
- Bake for about and hour, or until a toothpick comes out clean.
- Let cool for 10 minutes in the pan, then transfer to a wire rack and let cool completely. ( Or you know just until you can handle it, the hack of a big slice, slather it in butter and eat it warm. You know)
Did I mention this is amazing toasted with a bit of butter?