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Showing posts from April, 2017

Strawberry Meyer Lemon Cake

Spring has sprung and summer is around the corner.   This cake is as nice as a cold glass of lemonade super refreshing and yummy.


I first made this recipe a couple of months ago when I got Meyer Lemons from my uncle who grew them and my family ate the cake in less than sixty seconds.  Even my picky eater nephew loved it.

Meyer Lemons are different from regular lemons that you can find in sweet tea or water.  Meyer Lemons are typically larger in size, more of golden color then yellow, less bitter and sweeter.




One con of Meyer Lemons is that they maybe difficult to find and may be seasonal. But that's about the one con.



Meyer Lemons yield more juice so you won't have to use more lemons.

My twin niece and nephew birthday are coming up real soon and they request me to make this cake for them.
I choose to use freeze dried strawberries instead of frozen or fresh so it wouldn't give off more juice and you won't have to deal with the seeds.

Almond 'Buttermilk'

*Vegan
*Diary-free
*Use for any recipe that calls for buttermilk


I've been looking for an alternate for buttermilk for years and I could never find it.  Regular milk has give me stomach issues as I have gotten older.




Also purchasing a half gallon or quart of buttermilk can be pricey at times and it doesn't last that long.  Make buttermilk as you need it.


Great for any recipe that calls for buttermilk.  I have used Almond 'Buttermilk' to make sweet things like pancakes and cakes.  As well as savory items like biscuits and quick breads.






You won't miss the diary buttermilk once you start making this.



What you need:
Almondmilk- it can be sweetened or unsweetened depending on what you using it for.  Use sweetened for sweeter items like cakes and pancakes and unsweetened for savory items like breads or biscuits. Or you can use unsweetened completely. 
Vinegar- any type will work I just like to use Apple Cider Vinegar.

Recipe
Almondmilk
1 tablespoon of Apple Cinder Vinegar

Whi…

Vanilla Bean Sugar Cookies

Use this recipe for multiple holidays or seasons like Valentine's Day, Christmas, Winter, Easter, Spring and my favorite Halloween. Or anytime you need a sweet fix.

It has taken me a couple of batches to get my sugar cookie recipe right.




I would either roll out them out too thin and the shapes would look morphed. Or the dough was too warm and fall apart in my hands.  Too much butter and not enough flour.




I like to press the cookies a little thicker than usual for a puffer and chewy cookie than a thin and crispy.

Why vanilla beans? It gives it extra vanilla flavor.  They might be a little pricey but if you by them in bulk online.




Recipe
3 sticks of unsalted butter, softened
1 teaspoon of baking powder
1/2 teaspoon of sea salt
2 1/2 cups of sugar
6 cups of flour plus some for dusting the rolling pin and dough
    2 cups of cake flour
    4 cups of all purpose