Lemon Pound Cake Bliss

Lemon Pound Cake BlissBunny Brunch
Easter is sort of a mixed-up holiday. First of all, not everyone celebrates it. For those who do observe Easter, not everyone does it on the same day. (Orthodox Easter is a week later this year). And then there is the Easter feast—some people do breakfast, some do brunch and some do dinner. And then some people just do chocolate…

We don’t really have a set celebration for Easter. We have done dinner and breakfast. But, for the most part, we default to brunch. Now that the kids are older and it’s harder to get them out of bed, there are no egg hunts to be concerned about. (The baskets still happen though. Lord help us if there are no baskets! However, now they are less about the chocolate bunny and more about things like movie tickets and clothes without stains…I still sneak a little chocolate in though.) No egg hunts mean we can sleep in and start the party a little later which is great on a Sunday. Nothing like enjoying a beautiful late morning and a lovely Bloody Mary while dining al fresco…

As for the food, we always have a ham which we like to serve with some sort of biscuit to make little ham sandwiches. We like a really good cheddar biscuit or one of our favorites like these Sausage and Sage Biscuits or our Easy Self-Rising Biscuits.

Then there is some version of eggs. They could be scrambled or deviled but there are always eggs. Casseroles are a frequent choice as well. Our Asparagus Bread Pudding Layered with Fontina is perfect for Easter Brunch.

And, of course, Easter baking wouldn’t be complete without the sweet stuff. Hot Cross Buns are a must. And, traditionally we have carrot cake or this Carrot Cake Cheesecake for dessert. But, I took a poll this year and the results tell me I should go in a different direction. This year is less about the carrot and more about the lemon.

I’ve been sort of on the bundt cake bandwagon lately. (They’re just so easy to do and there a so many fun pans!) So I think I am going to use a new tiered bundt cake pan set that I just got and make a show stopper of a lemon cake cause cake is good no matter the time of day.

Lemon Pound Cake Bliss
Yields 12 to 16 servings

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Irish Porter Cake

Irish Porter CakePorter-able Breakfast
I’ve sorta been into cakes lately. I made the chocolate Bundt cake from last week for a friend that was in town and joined us for dinner on Saturday. Surprisingly, there were leftovers which meant I had a piece with coffee for breakfast the next morning.(I know, my devotion to health knows no bounds.) It was glorious. So it should come as no surprise that while searching for something a wee bit Irish for this week, I found myself thumbing through Irish cake recipes.

When you think of Irish sweets, the first thing that comes to most people’s mind is scones or shortbread. Well, at least that’s what I think of.(I blame it on the Irish butter. Can’t get enough of it.) While making some scones this Sunday morning for St. Patrick’s Day would be fantastic idea, (I mean do you really need it to be a special occasion for scones to be a good idea? Or shortbread for that matter?) I will be on the road before the sun is up to attend yet another sporting event which means breakfast needs to be portable. So cake for breakfast it is! Again. Any excuse, right?

This Porter cake is an Irish classic and goes well with any meal of the day.

Irish Porter Cake
Yields 10 to 12 servings  Read more…

Fudgy Bundt Cake

Fudgy Bundt CakeCoffee Cooking
I wasn’t a big coffee lover until I went away to college. Even then I only started drinking it because “everyone was doing it”. See, I went to college in the Pacific Northwest during the early days of micro-breweries and the use of words like Venti and Grande. It was a good time to be in Oregon.

It took a while but eventually, it got to the point where I had to have a cup in the morning to even have a chance at functioning. And yes, I am well aware of the signs of caffeine addiction.

The actual flavor of coffee has always appealed to me even before I became one of the millions who must have their daily infusion of dark-roasted nirvana so that they can play well with others. From a young age, anything coffee, mocha or cappuccino flavored drew me in like the siren’s song. Nine times out of ten, if I was ordering any sort of ice cream or frozen yogurt I would go for the coffee or espresso flavored one. If it had fudge and some nuts swirled into it, so much the better. Same goes for cakes and cupcakes.

When I started to bake, I was pleasantly surprised that coffee was a common ingredient in any sort of chocolate cake, cupcake, or cookie. Turns out, coffee enhances the flavor of the chocolate in many desserts without making the result actually taste of coffee. Using coffee gives the chocolate a dark. fudgy richness.

The recipe below is a perfect example. It is a simple chocolate cake recipe adapted from Samin Nosrat’s book Salt, Fat, Acid, Heat. It is one of my favorites because of its density of flavor and moist lushness. It’s a great ending to a nice meal or even better as cupcakes for a fun event.

Because it’s pretty rich, this cake is best served topped with fresh whipped cream and some sliced strawberries or a light dusting of powdered sugar. The more decadent among us might go for some cream cheese frosting.

Fudgy Bundt Cake
Adapted from Salt, Fat, Acid, Heat by Samin Nosrat
Yields two 8-inch cakes or one bundt cake  Read more…

Affogato

AffogatoAffogato ‘bout it
Valentine ’s Day is a pretty low key affair in my house. Not that I wouldn’t be thrilled if my main squeeze bucked tradition and went all out. It would be great and I would be completely surprised but I have learned after almost 20 years together that the old adage about aging dogs and new tricks is true. To be fair, I am not looking for a grotesque “Hallmark Store just threw up” type of display. I don’t need five dozen roses. I’m always up for a nice dinner (but you have to fight the crowds). I’d be totally happy with a book and an hour or two of uninterrupted silence and solitude. Throw in a hot bath and I’ve hit Nirvana…

However, one dude in my house is putting in some work this Valentine’s Day. One of my 14-year-old sons was very adamant about getting his girlfriend (Did I really just type that? Girlfriend? Yikes!) a gift and I have to give him credit, he did it because he wanted to not because he was pressured. AND, he did it all on his own with no help from me except for the use of my Amazon Prime account. He’s planning to present his gift and spend the evening with her on Thursday which means he will be missing out on our Annual Valentine’s Day Ice Cream Sundae fest. I sense he isn’t all that broken up about it. Can’t imagine why…

I’ve decided I’m gonna change things up and get a little crazy this year. The others can do their mountain of ice cream with sprinkles and fudge and nuts and whipped cream. This year I’m going to make one of my all-time favorite desserts, Affogato. If you’ve never heard of it, Affogato is basically vanilla gelato with a shot of espresso poured over it. It’s absolutely simple and incredibly tasty. It’s even better if you use a vanilla chocolate chip gelato and then sprinkle more chocolate chips on top…yum! Of course, you can use whatever gelato you want—coconut would be really good. Or maybe something boozy. You can never go wrong with boozy…especially with a little of your favorite poured on top…Bailey’s anyone?

A quick search online can yield a number of yummy Affogato possibilities…

Affogato
Yields 4 servings Read more…

Stuffed French Toast

Stuffed French ToastToast of Christmas
Like a lot of families, we celebrate the holidays in multiple houses. Christmas Eve is generally at my place (though my sister is hosting this year). Christmas morning has been at my place the last couple of years and will be again this year. For Christmas dinner, we are all scattered. This might seem kinda strange to you to have all the celebrations with the same family at different locations. I mean what’s with musical houses? The answer is that it is not always the same faces at each celebration.

Christmas Eve is with my family, my sister’s family, and my sister’s in-laws. Christmas morning is my family and my sister’s family. Christmas Dinner is my family and my in-laws. By doing it this way we make sure that everybody gets to see each other to celebrate and exchange gifts. It also allows for some side celebrations. Let me explain…

While my family is enjoying our traditional Ebelskiver on Christmas morning, my in-laws are kinda left to their own devices. So, for the last 10 years or so, my brother-in-law hosts breakfast for their side of the family at his place. It is a much smaller and definitely quieter affair that always features a decadent French toast along with great coffee and fruit. It also means that by the time they get to my house, everyone is stuffed and thus begins the annual debate over when we should eat dinner…

French toast is a great option for a crazy holiday morning because it takes very little time and effort to put together and there are so many options out there for jazzing it up a bit. My brother-in-law has what is apparently a secret recipe that involves poppy seeds. For me, I like any version that includes fruit and/or nuts. Then, of course, you can get really wacky and stuff it for extra decadence…

And for those elves who have stayed up all night assembling a bike or a toddler-size kitchen, there is always the overnight version to make life a little easier…this Ina recipe is one of my favorites.

For those who want to go all out, here is a recipe to consider for some out of this world Stuffed French Toast….

Stuffed French Toast
Adapted from Morning Food by Margaret Fox
Yields 6 servings
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