Category: cake

Blueberry lemon lovin’.

This is a recipe I’ve made quite a few times, except I’ve never changed it up before. It’s actually a favorite of mine, especially in the summer. Lemon is super refreshing and summery tasting, and this is a pretty simple recipe to throw together quickly before a party/barbecue.

I found myself with a pint of blueberries & I thought, I should really use them for something before they go bad. I actually had no idea what that something would be until the very morning of a family get-together I was having. About 6 hours before our families were due to arrive, I just decided, hey! Lemon + blueberry. That works! And I pulled out this ol’ recipe.

Blueberry lemon cakes with lemon glaze!

It’s actually a Starbucks lemon loaf knockoff recipe I found ages ago on the internet. I’ve since made it so many times however it’s been maybe 6 years since I’ve had the Starbucks version. So long that I can’t really honestly remember if this one does indeed taste like the Starbucks one; but I said it did once so I believe it.

The best thing abut recipes like this- and I say this all the time- is that its totally customizable. Once you make it, you begin to think of what else you can do with it. This particular lemon-y flavor lends itself beautifully to fresh berries.

Which makes it great for summer!

Lemon cakes, with or without blueberries, with a lemon glaze.

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Flourless chocolate… messiness.

Flourless chocolate cake.

I have made this cake countless times. Countless. It’s one of my mother’s favorites, so I usually end up making it for her birthday (in July) or Mother’s Day. It’s an easy cake for warm weather because it requires very little prep, and it bakes at 275° F, so it doesn’t make your kitchen boiling hot. I could make this cake in my sleep.

Flourless chocolate cake.

Maybe this time I should have!

I made this for my mom for Mother’s Day, and I kind of messed it up. Listen. It tasted perfect. The problem? The pesky sides came off when I removed the springform pan, but whatever. Who cares what it looks like, really. At the end of the day, you’re just shoving it in your mouth, amirite?

Flourless chocolate cake.

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Ready for rhubarb: baked & pickled.

Bowl of rhubarb (click through for two rhubarb recipes)

Rhubarb comes and goes very quickly. It’s fleeting, rhubarb season. You simply cannot just walk into a store here and get rhubarb any time you want during the growing season. It sells out of the markets & supermarkets almost immediately. My mother absolutely LOVES rhubarb, and the season usually coincides with Mother’s Day, so I try and get some to make her something special. When I find it, I try to grab it. But if its not the greatest quality, or if its on the pricey side, I skip it. The stalk I bought for these two recipes was pretty huge, and I paid a little over $2.00 for it. It went into these pickles and also the next recipe which you’ll see in a few days (so keep that in mind).

So yes, in this post, it’s a two-for-one. One rhubarb cake recipe, and one pickled rhubarb recipe. First, the cake!

Rhubarb cake.

Rhubarb is really, really pretty. There are two main kinds; the bright pinkish red kind (this one) and the light pink and green kind. And then there are a bunch in between, of course, but those are the two main color types you’ll find in your store/market. Both colors are fine for any purpose, so long as you be sure to cut off all the leaves, if they come with them still attached. Rhubarb leaves are poisonous! This is especially important to remember if you buy your stalks from a farmer or a farmer’s market, or get them from someone who grows it. I know the brighter pink ones are more “attractive” aesthetically, but the pinkish/green ones can be very pretty too. I like to use a mix if I can find both.

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Let’s talk about berries & bundts, bitches.

Remember I said I never make cakes? Unless its easy? Well… yeah. This is why I’m obsessed with these tiny little mini-bundts. Remember the mini-bundt pan I spoke about a few months ago?

Strawberry ricotta mini bundt cakes.

I love it. Mini-bundts are my new favorite thing. They’re SO easy to just fill up with a recipe and bam- instant fancy. They make any recipe look awesome-r. And way cuter, let’s be honest. Not that ricotta cake needs help being awesome, but look. So cute.

Strawberry ricotta mini bundts.

And strawberries are cute, too.

Strawberries for ricotta mini-bundt cakes.

When you find yourself with strawberries on sale, and you’re dying for the fresh smell of a summer berry even though it’s only late April, you just buy ’em. And make cakes.

And jam.

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Vanilla cake with a twist of lime.

Vanilla cake with a twist of lime.

So I get married, Jay goes to Europe, and I get the urge to make a cake.

I never, ever make cakes. Mainly because I’m impatient, an you have to wait for cakes to cool before you take them out of the pans, then cool enough to frost them, etc. It’s a pain in the ass. I am not a cake person. Cupcakes, yes! Those are fun. And they cool fast. But cakes? No. Especially layer cakes. OH MY GOD HOW ANNOYING ARE LAYER CAKES?!

So I cheated with this one, and made it one layer. And added lime zest. And candied limes.

Zesting limes!

I had a lot of limes.

About three/four weeks before the wedding I got sick. Really sick. Bronchitis and sore-throat-like-swallowing-knives-sick. I was sick for well over a week, and my stubborn ass wouldn’t go to the doctor. Then, four days before the wedding, Jay got sick.  FOUR DAYS. He (thankfully) went and got super antibiotics and by the day of he felt fine. Then, the day of the wedding, my dad was sick. Two days after, my mother got sick. What the what? I’m telling you- people are dropping like flies around here. Stupid early spring sickness.

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Irish soda cakes: this time, in little loaves!

Beautiful ranunculus. Hello, spring.

Wow, so St. Patrick’s Day is tomorrow. Time flies. I can’t believe in less than a month I’ll be a Mrs. And springtime isn’t far away! Just a few days!

I think this is, like, the third or fourth time I’m posting this recipe. Each time I put a new little spin on it. Sometimes I add raisins that have been soaked in Jameson and make them into muffins. Other times, I make it the traditional way my mother always has. And then other times I want to do something else. Like little baby loaves.

Irish soda cake loaves.

Irish soda cake. You read that right.

These are not Irish soda bread loaves. No. These are a variation on Irish soda bread that we call ‘cake’ because of the sugar content and the texture. Like a thing you’d have with tea, not with soup and a Guinness. Let me explain.

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Baby bundts.

A gift! (side note: look at the baby whisk!)

 

This post has nothing to do with babies. Not human ones. It has to do with another kind of baby: bundt cakes.

Did I mention I was getting married? Yep. No, no… really. Seriously. I’m actually actively planning a wedding. CRAZY, right? For someone who never wanted or thought she’d get married and who’s been engaged for almost two years it seems strange. But it’s true. And when you announce this fact, similar to when you announce the engagement, you end up with a few surprises showing up at your door, gift wrapped very sweetly from gorgeous houseware stores. The other day I got another one of these beautiful boxes, and I almost hated to even open it. Almost.

Pistachio mini bundt cakes.

Inside were a set of bakeware from Williams-Sonoma, and two Silpats. Right off of our registry. From my lovely Matron of Honor & her husband. So sweet! We’re spoiled. One of the baking pans was a Nordic-Ware mini bundt pan, which I had wanted forever. No really. ForEVER.

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