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Recipes

Hot Chocolate Fudge Cakes

Our very sweet friend Steph from Steph’s Bite by Bite is getting married next weekend so we decided to throw her a Virtual Bridal Shower!

While trying to decide what to make for Steph I played around with a couple of ideas, but I knew that I wanted it to be something sweet, smooth, and chocolaty.

These cakes made the cut, and thank goodness that they did – they are freakin’ delicious!

It’s cake. It’s chocolate. It’s hot. It’s gooey. I wish I made more. I am still shocked that they survived a photo session.

Hot Chocolate Fudge Cakes

(inspired by My Recipes)

You will need:

  • 3/4 cup all-purpose flour
  • 2/3 cup cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons butter, softened
  • 2/3 cup sugar
  • 2/3 cup packed light brown sugar
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup semi-sweet chocolate chips, chopped
  • powdered sugar

Directions:

  • In a large bowl sift together the flour, cocoa powder, baking powder, and salt. Set aside.
  • In your mixer’s bowl cream the butter, then add in the sugar and brown sugar; beat until well combined.
  • Add in the eggs and the vanilla and continue mixing until thoroughly combined.
  • Fold the flour mixture into the sugar mixture, then fold in the chopped chocolate chips.
  • Divide the batter evenly among 8 4-ounce ramekins, cover and put in the refrigerator for 4 hours.
  • Preheat oven to 350.
  • Take out the ramekins from the fridge and let sit in room temperature for 10 minutes.
  • Arrange the ramekins on a baking sheet and bake for 20 minutes, or until the tops of the cakes are puffed up and crusty on top.
  • Sprinkle with powdered sugar and serve while they are hot.
  • If you like, serve it with a scoop of vanilla ice cream… nom nom nom!

ENJOY!

Categories
Recipes

Spiked Apple Cider in Apple Cups

Aren’t these cups the neatest things ever? I love them! I wish I was the genius creator, but I’m not. I’m not that crafty. Wish I was.

You know the person that lets all the cars cut-in right in front of them? And the person that allows everyone to cut-in even at the grocery store? That’s me. I’m that person!

To pay for my groceries I end up waiting in-line for over 15 minutes because if I see someone with less items, I let them go ahead of me. During that wait I end up adding to my bill because I can’t stop grabbing magazines, mini-sized flashlights, and all other useless, or useful, items that they have near the cash register.

But sometimes those items can result in something interesting, or delicious… That’s the story with these apples.

As I was going through the magazine rack, I picked up one with a title, “Halloween Food, Fun, & Crafts”. Can’t go wrong with a title like that. As soon as I got to page 8, I was in the kitchen cutting up apple tops and pouring shots of rum.

If you have a chance to make these, and I really think you should because they are totally fun, you can leave out the rum for those underagers. :)

 

 

Spiked Apple Cider in Apple Cups

You will need:

  • 6 apples for the apple cups
  • 3 cups apple juice
  • 1 cup orange juice
  • 3 tablespoons caramel ice cream topping
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/4 cup rum
  • cinnamon sticks

Directions:

  • Preheat oven to 325.
  • Cut off the tops of the apples and scoop out the inside, half-way, with an ice cream scooper. Keep the apple scraps for muffins.
  • Place the apples on a baking sheet and bake for 10 minutes.
  • Remove from oven and cool completely.
  • While the apples are cooling, make the cider by combining the apple juice, orange juice, caramel topping, cinnamon, and allspice in a large saucepan.
  • Put the saucepan over medium heat and bring to a boil, stirring occasionally.
  • Remove from heat, stir in the rum, and pour into the apple cups.
  • Garnish with cinnamon sticks.
ENJOY!
For more deliciosness, please hop on over to Diethood.
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Recipes

Pumpkin Muffins [Texas-Sized]

So, being that I was just in Macedonia for a month, I should probably post another Macedonian recipe… like a recipe for Ajvar, or Ravanija. But there’s time for that. Like next week. When you go away for as long as I did, you kinda start to miss the other stuff. You know… burgers, pancakes, muffins.  You want to attack all of that at once!

Not that they don’t have that stuff out there, they do, but still, it’s different – I like to eat my muffins here, in the U.S. of A.

As soon as we arrived, or about 24 hours after we arrived, I made batches of muffins – blueberry, apple, pumpkin – all things that we had on hand I threw into a muffin batter. By the end of the day I was muffined out, but not before I gave all of them a try.

My favorite were these pumpkin muffins.

I tried these about a year or two ago, thanks to Smitten Kitchen, and completely forgot about them until I saw that canned pumpkin sitting on the counter in my Mom’s kitchen. I attacked that can as if it was Nutella. Never have I been as excited to see a can of pumpkin. Honestly.

If you need a delicious pumpkin muffin recipe, this is it. Hands.Down.

Pumpkin Muffins

You will need:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin-pie spice
  • 1 1/4 cups plus sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Directions:

  • Preheat oven to 350.
  • Line a Texas-sized 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. Or you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
  • In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  • In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  • Whisk in the flour mixture until combined. Do not over-mix.
  • In a small bowl mix together the sugar and cinnamon.
  • Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes before turning them out onto a cooling rack.

ENJOY!

And, don’t forget to enter my GIVEAWAY! You have until Thursday, October 6, 2011, 11:59 CST.

And, and, don’t forget to vote for me HERE! Please! :)

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Recipes

German Marble Cake

This is the last, but not least, of this series of guest posts on Diethood. In just a few short days I will be back home trying to catch-up, clean-up, pay bills… oh I don’t even want to think about that.

 

Okay, back to good things.

 

Today is a treat. I am truly honored that I have a guest post from Tori, The Shiksa! I discovered her blog via Tasty Kitchen and I was hooked from the moment I landed on her homepage. Her energy, her enthusiasm, and her passion definitely translate through her words, and you will want to jump on The Shiksa Feed just as fast as I did!

 

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I’m so excited to have the opportunity to guest post for Katerina here at Diethood! I’ve admired this blog for quite some time, and I’m happy to share a delicious recipe with you. Today, we’ll be making German Marble Cake.

 

I realize some of you may not be familiar with my blog, so here’s a little background for you. I write about Jewish food and food history. My favorite thing to do is study the story behind what we’re cooking. For most of the recipes I post, I give some background on how that recipe came to be. If you’ll indulge me, before we start cooking, I’d like to tell you a little about the history of Marble Cake.

 

The idea of marbling two different colored batters into a cake originated in nineteenth century Germany. Marble cake made its way to America with German immigrants before the Civil War. Originally the cakes were marbled with molasses and spices. The first recorded Jewish recipe for a marble cake appears in an American cookbook called “Aunt Babette’s Cook Book: Foreign and Domestic Receipts for the Household,” published in 1889. This recipe replaced the molasses and spice combination by marbling chocolate into the cake, a reflection of the new American obsession with chocolate. The cake remained popular throughout the 19th and 20th centuries.

 

According to the “Encyclopedia of Jewish Food” by Gil Marks, “Many Jewish bakeries in the New York area in the 1950’s through the 1970’s would distinctively add a small amount of almond extract to the chocolate marble cake, creating a version sometimes referred to as a ‘German Marble Cake,’ that had a characteristic almond aroma.” Delicious, right?

 

This is my recipe for a traditional German marble cake recipe. To give it a slightly modern twist, I like to add vanilla pudding mix to the batter. This little trick is a fantastic way to add moisture and flavor to your cakes. You can use regular or instant pudding mix; just sift it in dry with the flour. It creates a wonderful texture and locks in moisture so the cake doesn’t dry out as quickly. They certainly weren’t doing it this way in Germany 150 years ago, but sometimes it’s fun to improve on tradition. Try it!

 

If you don’t have vanilla pudding mix in your pantry, just replace the pudding with an equivalent amount of cake flour. If you’ve never marbled a cake before, click here for detailed instructions on my site. Enjoy!

 

P.S. Katerina, I hope you’re having a ton of fun in Macedonia. Bring back pictures, please! (and recipes, too!)

 

German Marble Cake

 

(Makes one 9-inch marble cake loaf )

 

Kosher Key: Dairy

 

You will need:

 

  • 1 ¼ cup cake flour
  • ½ cup dry vanilla pudding mix (about one 3.4 oz package—regular or instant)
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup (1 stick) unsalted butter
  • 1 cup sugar
  • 3 eggs
  • 1 ½ tsp almond extract
  • ¾ cup milk
  • 1/3 cup unsweetened cocoa powder

 

You will also need: 8- or 9-inch loaf pan, three mixing bowls (large, medium, small), electric mixer, whisk

 

Directions:

 

  • Preheat oven to 350 degrees F.
  • In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
In a larger mixing bowl, whip together the butter, sugar, eggs and almond extract for a few minutes till the mixture turns light yellow.

  • Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture.
  • Whip until the batter is smooth and creamy.
  • Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon.
  • In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.

  • Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out.
  • Whisk in the cocoa powder mixture till fully combined and smooth.
  • This is your chocolate marbling batter. Reserve the rest of the batter—this is your light cake marbling batter.
  • Generously grease your loaf pan using butter or cooking spray.
  • Pour the light and dark cake batters into your loaf pan and marble them. If you need a marbling technique, you can check out this post: How to Marble a Cake

  • Bake the marble cake at 350 degrees for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and cool in the pan on a wire rack for 10-15 minutes.

  • Gently remove the cake from the pan and let it cool completely on the rack.
  • This cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture, or keep it inside an airtight container. To extend shelf life, keep the cake in the refrigerator.

Categories
Recipes

Toffee-Coffee Pecan Scones with a Kahlua Glaze

In two weeks I will be back in the States cooking up a storm. But until then, I will continue to enjoy my days here in Macedonia with my family, and you will continue to enjoy the guest-posts of some of my favorite bloggers!

Few months ago I was asked by the magnificent Chef Dennis to guest-post for him on his amazing then blog, More Than a Mountfull, now A Culinary Journey with Chef Dennis. I admit, I was soooo nervous and super-excited back then because I was just a newbie to this world of food blogging and here was the brilliant Chef Dennis asking me to guest post for him! WOOOOHOOOO! Calm down Kat, calm down…phewwww.

I am now thrilled to announce that Chef Dennis is going to share his amazing talent with us, today, here on Diethood!

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I would like to say hi to all of Kate’s readers, for those of you that don’t know me, I’m Chef Dennis. I’m so happy to be here today with you, and to say I was excited to help Kate out while she was in Macedonia would be an understatement! I’m a big fan of Diethood, and consider it an honor to be allowed to share your blog today.

I always say I’m not a very good baker, but I love to bake. I think the only thing that saves me is that I love to eat baked goods, so that gives me the incentive to be successful..lol

This is only my second attempt at scones, and I think these came out so much better than my first batch and cutting them into individual scones made all the difference allowing more edges to get crunchy! What I did learn from this process is that after you cut them and brush them with cream, you need to refrigerate the cut pieces to allow the dough to firm up a bit before heading into the oven. My scones spread a little bit and I don’t think they would have if the dough had been cold.

So that’s my tip!

I also was fortunate enough to have some wonderful coffee pecans, that my friend Mike from Amelia’s Spicing Pecans sent to me, and they are delicious! Check out his Facebook page and say hi, Mike is a great guy with a great product! It’s amazing what I can find in my pantry, and I had a half a bag of toffee pieces (I think I ate the other half as a snack one night…sigh) and I thought they would be the perfect complement to the coffee flavors, and let me tell you I was right! Top it all off with that wonderful Kahlua glaze, throw in an espresso or coffee, and you’re gonna be good to go for the rest of the morning! Sugar and caffeine can be a wonderful thing!

Seriously they were really good, crunchy on the outside and tender and moist on the inside, a definite success, so give them a try and let me know how you like them!

Toffee-Coffee Pecan Scones with a Kahlua Glaze

You will need:

  • 2 cups all-purpose Flour
  • 1 tbsp. Baking Powder
  • 1 tsp. espresso powder
  • ½ tsp. Salt
  • 6 tbsp. Sugar
  • Zest of one Lemon
  • 12 tablespoons unsalted butter, cold and cut into cubes
  • ½ cup Heavy Cream
  • ½ cup Greek Yogurt (plain or Vanilla)
  • ½ cup coffee pecans (or regular pecans)
  • ½ cup toffee pieces

Kahlua Glaze

Ingredients:

  • 2 cups confectioners’ sugar
  • 2 Tbsp. Kahlua
  • ¼ cup Heavy Cream
  • 2 tsp. Espresso Powder
  • ¼ cup Greek Yogurt

Directions:

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  • In the bowl of a food processor add in the flour, baking powder, salt, sugar, and lemon zest, pulse to blend.
  • Add the cubes of butter and pulse until the butter has been cut into the mixture, it should likecoarse grains of sand.
  • In a small bowl, mix together the yogurt, espresso powder, cream, and vanilla until combined.
  • Add to the flour mixture and mix with a spoon until the mixture just starts to come together. Do not over mix.
  • Add the pecans and toffee pieces and gently fold together, Mix just enough to incorporate.
  • Form the mixture into a ball and place on the parchment paper.
    7. Use your hands to form the dough into a large circle and flatten about one inch thick.
  • Cut circle in half, then half again, and once more, to create 8 equal pieces.
  • Brush the pieces with a little cream or milk to get a good finish.
  • Refrigerate scones for 20 minutes before baking to keep them from spreading
  • Bake for 15-20 minutes, or until a deep golden brown in color.
  • Transfer to a wire rack to cool.

While the scones are cooling make the glaze.

  • Add the Kahlua, cream, espresso powder and confectioners’ sugar in small bowl mix well.
  • Add in the Greek Yogurt, and let rest for 5 minutes to build flavor.
  • Drizzle the glaze over the tops of the scones and serve!
Categories
Recipes

Slow Roasted Tomato and Olive Focaccia

How gorgeous is that photo above? Don’t you just wanna pick up that piece of bread and dip it in the olive oil? I DO!

This guest-post thingamajig rocks! Look at all the deliciousness I have posted in the past couple of weeks, and the amazing bloggers I have come to know so far – I am truly blown away.

My guest post today comes from The brilliant Kitchenarian. If you have not met her, yet, you are in for a wonderful journey.

Lorie, apart from her talents in the kitchen, she is one of the loveliest people I have ever come across. Her soothing voice speaks to you through her blog, and her caring nature can be felt as soon as you meet…errrr…read her.

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I am so excited to be over here at Diethood today. I have known Kate for quite a while and consider her one of my dearest foodie friends. I love to pop over to her blog often to see what delicious treats she has made. Earlier in the summer, Kate made some delicious Oatmeal Raisin Muffins over at my blog while I was away on vacation. I am so thrilled she has invited me here today to share a recipe with you while she is taking a little bit of time away.

When Kate asked me to guest post on her blog, I knew almost right away what I was going to make. Both Kate and I made slow roasted tomatoes a few weeks ago for French Fridays with Dorie and she commented that she made them often in her house. When I made that dish, I thought to myself how they would be the perfect topping for focaccia.

Focaccia is such a great bread to make. I think it is pretty much no fail. It can be made thick or thin, crunchy on top or not, but it is almost always soft in the center. I like mine baked to a nice golden brown with coarse salt and other savory ingredients sprinkled on top. I love to serve it with a nice olive oil for dipping. This is a great recipe adapted from one I discovered at foodnetwork.com that is easy to make and delicious with whatever you choose to put on top. I don’t include measurements for the toppings, because you can add whatever amounts you like. Some people like a few ingredients scattered on top, and some like it piled high.

Slow Roasted Tomato and Olive Focaccia

You will need:

  • 2 teaspoons rapid-rising dry yeast
  • 1 cup warm water
  • 2 tablespoons sugar
  • 3 1/2 to 4 cups bread flour
  • 2 teaspoons coarse salt
  • 1/4 cup olive oil
  • Cornmeal, for dusting

Toppings for this recipe:

  • Olive oil
  • Coarse salt
  • Slow roasted tomatoes (or sundried tomatoes)
  • Kalamata olives, pitted and chopped

Optional Toppings:

  • Carmelized onions
  • Minced garlic
  • Shredded Parmesan
  • Fresh Herbs

Directions:

  • Preheat oven to 400 degrees.
  • Proof the yeast in the bowl of a standing mixer by combining it with the sugar and warm water. Stir to dissolve. Let stand 3 minutes until foam appears.
  • Using a dough hook attachment, turn the mixer on low and slowly add the flour to the bowl.
  • Dissolve salt in 2 tablespoons of water and add it to the bowl.
  • Pour in 1/4 cup olive oil.
  • When the dough starts to come together, increase the speed to medium.
  • Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
  • Turn the dough onto a work surface and fold over itself a few times.
  • Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
  • Cover with a damp towel and let rise in a warm spot until doubled in size, about 45 minutes.
  • Grease a jelly roll pan with olive oil and sprinkle with corn meal.
  • Once the dough is doubled and domed, turn it out onto the counter.
  • Roll and stretch the dough out to an oblong shape about 1/2-inch thick.
  • Place dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
  • Uncover the dough and dimple with your fingertips.
  • Brush the surface with more olive oil and then add your toppings.
  • Bake for 15 to 20 minutes or until browned on top.

Enjoy!

Categories
Recipes

Sweet Basil Panna Cotta

I have another guest post for you today! Wait till you see who it is! She is one of the bestest. Truly, she is. You will see.

It is my absolute pleasure to introduce you to one of my favorite bloggers, Carolyn, author of All Day I Dream About Food. Carolyn is someone that I connected with right away when I started this journey; Carolyn is encouraging, supportive, absolutely talented, and most of all, a great friend.

And, if you are on a diet looking for something that will blow your mind, look no further, just hit PRINT.

I have always found the name of Kate’s blog intriguing. Diethood – it rather suggests that you are going to find a number of recipes suitable to promoting weight loss. But when you check it out, you find a vast array of mouthwatering, decidedly non-diet recipes. Recipes designed to blow your diet, in fact, should you be on one. And from the few pictures of Kate herself, I would say that this woman has absolutely no business being on a diet anyway!

(This is your pilot, Kate, speaking….I have a secret – I eat only one serving of whatever it is that I have made. Smile…continue, Carolyn)

I, however, am on a diet…of sorts. I am not in it for weight loss, but for my health. See, I am a recently-diagnosed diabetic and I have found that keeping a check on my carbs is the best way to also keep a check on my blood sugars. Much like Kate, though, I adore cooking and baking – particularly baking, and the more mouthwatering the dessert, the better. Lucky for me, low carb does not mean low fat or low flavor.

From the moment I discovered Kate’s blog, it was a source of infinite inspiration to me. So many of her delectable treats can be modified to a lower carb version. I’ve had my eye on that Frozen Mojito Pie since the moment I saw it. I haven’t quite gotten to it yet, but I will. Oh yes, I will!

So, in keeping with the delectability of the recipes on Diethood, I thought I ought to come up with something that was rich and delicious, but that could be made both low or high-carb. I haven’t made panna cotta before, but it’s something I’ve been thinking about tackling for a while. My first inclination was to go with chocolate, but then my eye spied the incredible abundance of basil growing in my yard. I was reminded of the basil ice cream I made last summer, and it struck me how lovely that sweet basil flavor would be in another sort of creamy, rich dessert.

Turns out, I was right. I will be honest, I wasn’t sure my panna cotta was going to set properly at first. I haven’t worked with gelatin much and I just didn’t trust that the liquidy substance I poured into my ramekins would firm up. I was also worried that I hadn’t put in enough basil for the flavor to come through. I needn’t have worried on either count because they set perfectly and the basil was just right. That distinctive herb-y, licorice-y flavor was present without being overpowering, and made for a refreshing creamy treat.

I made my version with almond milk, cream and some of my alternative sweeteners. You can make yours with whole milk and sugar. I served mine with blueberries because it’s what I had on hand, but you can serve it with whatever floats your boat. It’s all good, here on the Diethood!

Sweet Basil Panna Cotta

(serves 6)

You will need:

  • 1 ½ cups heavy cream
  • ¼ cup fresh basil, chopped
  • ¼ cup granulated erythritol* (or ½ cup sugar)
  • 1 ½ cups almond milk (or whole milk)
  • 2 envelopes unflavored gelatin (4 ½ teaspoons)
  • 16 drops stevia extract (omit if using sugar)

Directions:

  • Combine cream, basil and erythritol, or sugar, in a medium saucepan over medium heat.
  • Bring to a boil, then remove from heat and let steep for 30 minutes.
  • Pour through a fine-mesh sieve into a bowl to remove solids.
  • Press on solids to release as much flavor and liquid as possible.
  • Lightly grease six ¾ cup ramekins or custard cups.
  • Pour ½ cup of the almond milk or whole milk into another medium saucepan.
  • Sprinkle gelatin over and let sit 3 minutes.
  • Add the remaining almond or whole milk and set over medium heat, stirring constantly.
  • Cook until the gelatin dissolves and steam begins to rise from the milk, but do not boil.
  • Remove from heat and gently stir in the cream and stevia, if using.
  • Divide the mixture between prepared ramekins and cover with plastic wrap.
  • Refrigerate until chilled and set, about 4 hours.
  • Serve in the cups or unmold onto plates.
  • To unmold, sit the bottom of each ramekin in hot water for 30 seconds. Run a sharp knife around the inside of each ramekin to loosen and flip out onto the plate. I found it took a little jiggling to get the panna cotta to come free.
  • Top with your favorite berries and serve.

*Erythritol is a naturally-occurring sugar alcohol found in fruits and fermented foods. It is a popular sweetener for diabetics as it has little effect on blood sugar.

For more delicious recipes, please hop on over to Diethood.

Categories
Recipes

Lemon and Blueberry Cream Cheese Pound Cake

Guess what I am doing right at this very moment. Some of you might know because I told you about it last week.

I am most likely on a plane, scared for my dear life, and popping anti-anxiety pills as if they were jelly beans. I’m popping Tums, too! Anxiety gets the best of me.

But I have some serious news for you…

 

While I am away, visiting my beautiful home-country, Macedonia, for an entire month, I am going to have a few absolutely amazing bloggers guest post for me on Diethood!

Wait ‘till you see what’s coming; cakes, breads, puddings, scones, etc… I think you will want to thank me in the end.

Thus without further ado, I introduce to you the ever-so-wonderful, and oh-so-hilarious, Kita, author of one of the most delicious blogs I have come across, Pass The Sushi.

 

The first thing I thought when Kate asked me to guest post on her site was, “Crap! I don’t have any awesome wooden backgrounds like she does to take pretty pictures!” Then I thought, “Crap! What do I make for a blog like Kate’s?”

*Told you she was funny!!

Panic followed.

Ok, not real panic, more like a comical panic because when I think of Kate, and Kate’s blog, I think of soft beautiful desserts. Breads that fill your house with that amazing smell while baking, colorful fruits that are healthy and delicious, dangerous desserts that I could easily blame 5 pounds on, family, warmth, far away countries… The list goes on and on. And when I think of Pass the Sushi… Well, I think of explosions and chaos. (Hide it well don’t I?) 😉

So, I really, really tried to come up with a post that would be like something you would find on Diethood. I looked through the recipes and images I have stashed away for something, anything. But nothing felt right. I looked through a mountain of recipes I want to make… Still nothing. Meat pops, deep fried pork chops and mountains of pasta just would not fly around these parts!

Then I saw this beautiful recipe for cream cheese pound cake… and with a little finessing, I think it will fit right in here with all the other beautiful recipes on Diethood.

 

Lemon and Blueberry Cream Cheese Pound Cake

Adapted from: Joy of Baking

Ingredients:

  • 3 cups all purpose flour, plus 1 tbs
  • 1 teas baking powder
  • 1/2 teas baking soda
  • 1/2 teas salt
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1-8 ounce package cream cheese, room temperature
  • 3 cups superfine or castor sugar
  • 6 large eggs, room temperature
  • 1 tbs pure vanilla extract
  • Zest of a lemon
  • Juice of 1 lemon
  • 1 cup frozen blueberries

Preparation:

  • Preheat oven to 350 degrees F.
  • Place rack in center of oven.
  • Butter and flour a 10-inch bundt pan.
  • In a large bowl, sift together the flour, baking powder, baking soda, and salt.
  • In the bowl of your electric mixer, or with a hand mixer, beat the butter and cream cheese until smooth.
  • Add the sugar, in three additions, beating well after each addition.
  • Continue beating on medium-high speed until light and fluffy (about 3 – 5 minutes).
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla, lemon zest, and juice and beat until incorporated.
  • Add the flour mixture and mix just until incorporated.
  • In a small bowl, gently toss the frozen blueberries with 1 tablespoon flour to coat; Fold into the batter.
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 1 hour to 1 hour 15 minutes
  • Remove the cake from the oven and place on a wire rack to cool for about 20 minutes.
  • Remove the cake from the pan and cool completely.

 

Isn’t she wonderful?! I hope you enjoyed spending time with my dear friend, Kita! Please visit her at Pass the Sushi for some awesome deliciousness.

For more delicious recipes, please hop on over to Diethood.