Angel Food Cake with Lemon Yogurt Cream and Fruit Recipe

Inspired by Martha Stewart's Rhubarb Tart with Lemon-Yogurt Mousse, I whipped up a faster, easier version for Mother's Day.

The Greek yogurt adds a really nice tang to this and, combined with the bright lemon notes, reins in the sweetness of the angel food cake without taking away from the decadence of the cream. Everyone was raving about the combination!

Hints:

1 boxed angel food cake mix

1 lemon, preferably organic

1 container CoolWhip or 1 pint heavy/whipping cream

1 container Greek yogurt (I used Fage)

confectioner's sugar

fruit of choice

Make your angel food cake, following the directions on the box. Angel food cake is one of the few things I will *NOT* make from scratch. I tried once and the whole thing plopped out of the pan like a big, old, wet fart shortly after I turned it upside down, and I laughed so hard I cried for the next five minutes. (A shocker for my family members, who assumed I'd be really upset since it was a birthday cake for someone.) The box mix is just easier, foolproof, and delicious!

Once your cake is cool and you're almost ready to serve dessert, get out your CoolWhip or whip your cream. Combine in a large bowl with the yogurt. I used about a 2 parts CoolWhip/cream to 1 part Greek yogurt ratio, but feel free to change this to suit your own taste. Wash your lemon and zest about half of it into the bowl (you won't need the juice). Add a few tablespoons of confectioner's sugar. I used about 2 I think, but again, use as much or as little as you like. Whisk together til thoroughly combined and set aside.

Prep your fruit. Here I used fresh raspberries, but on Mother's Day I stewed strawberries and rhubarb together (adding about a 1/4 c. sugar and some lemon juice) until softened and let the mixture cool slightly.

Slice your cake, top with as much of the lemon yogurt cream as you like, and spoon your fruit on top. That's it! Simple yet delicious.

Strawberry Rhubarb Shortcakes

 

Apparently my current version of "nesting" in anticipation of baby #2 mostly involves baking. I think at least some of this is that as the mom of a toddler, anything I spend hours cleaning or organizing is going to quickly get undone or destroyed by my 3 ft tall whirling dervish in about two seconds. But baked goods? Those can be put in a tin and stored safely on top of the fridge, where he can longingly look up at them but not pull them down and demolish them. Yet.

It's finally rhubarb season again, one of my favorite fruit seasons! My husband has strict instructions to buy at least a pound of it every time he sees it at the store, no matter how much is already in said fridge or freezer. I want it ALL before it disappears!

This week, I decided to pair the delicate pink stalks with their classic BFF strawberries and English cream scones to make a shortcake-style dessert or snack. Sometimes the simplest things are the best, right?

I threw in a little whole wheat flour because I'm *that* kind of mom, and was pleasantly surprised to find that the little bit of whole grain actually made these even more tender than usual. Especially the re-rolled ones! I also followed Joy the Baker's advice to grate the butter instead of cutting it in with knives or a pastry cutter. So much easier and it works like a charm.

Oh, and apologies for the less-than-stellar photo. Toddler naptime can be very short some days (I blame a growth spurt) and the sky was cloudy and grey during the only window I had to snap this shot. I'm trying to let go of perfection all the time and just go with things.

Hints:

Rhubarb "Jam":

Wash 1 pound of rhubarb, cut into 1/2" or 1 cm pieces. Place in medium-sized pot, add a couple of splashes of water or the juice of 1/2 a lemon and cook over medium/medium-low heat until it starts to break down. Add sugar to taste (I like mine less sweet, so I use only about 1/4 c. or 50 g of sugar). Continue to cook, turning down to low if it starts to boil too hard or you're worried about it scorching on the bottom, until rhubarb is completely broken down and has thickened. Stir in a teaspoon of vanilla extract if you're a fan. Any leftover rhubarb is excellent stirred into plain Greek yogurt or oatmeal.

Macerated Strawberries:

Wash and thinly slice ripe strawberries. Mix with a little lemon juice or vanilla extract and a sprinkle of sugar and stir well. Let sit while you make your scones.

Cream Scones (adapted from Smitten Kitchen)

1 1/2 cups (210 grams) unbleached all-purpose flour
1/2 cup (70 grams) whole wheat flour
1 tablespoon (15 grams) baking powder
3 tablespoons (40 grams) sugar
1/2 teaspoon (3 grams) fine sea or table salt
5 tablespoons (70 grams) chilled, unsalted butter, grated
1 cup (235 ml) heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.

2. Mix together flour, baking powder, sugar and salt in a large bowl.

3. Stir in grated butter until evenly distributed.

4. Stir in the heavy cream until a dough begins to form, about 30 seconds.

5. Transfer the dough and all the leftover dry and flour-y bits at the bottom of the bowl to a clean countertop. Knead the dough by hand just until it comes together and forms a rough, sticky ball, about 5 to 10 seconds.

6. Pat the dough into a 3/4 thick square or rectangle on a lightly floured surface. For extra flaky layers, either fold into thirds (like a sheet of paper before you put it in a business envelope) or fold in half onto itself 2 - 3 times, patting the dough down into the correct thickness again after. Use a biscuit cutter to form scones, re-rolling scraps until dough is used up (although I only tend to re-roll twice).

6. Place on an ungreased cookie sheet and bake until the tops are light brown, about 12 to 15 minutes. Place on a wire rack and let cool for at least 10 minutes. Serve warm or at room temperature. Store any leftovers in an airtight container at room temperature.

To Assemble:

Slice scones/shortcakes in half, slather with butter and rhubarb mixture, top with macerated strawberries. Eat at once. I won't judge you if you don't share, promise.

Burns Night Cranachan (Scottish Berries and Cream!) Two Ways

Have you ever celebrated Burns Night? It's a Scottish holiday toasting the life of the famous poet Robert (also known as "Rabbie") Burns and always falling on his birthday, January 25th.

When we lived in Boston, my husband and I would go to The Haven in Jamaica Plain for the night. They always have a 3-course meal, Scottish beers, whiskey, bagpipes, traditional folk songs, and more. I highly recommend checking out this pub if you're in the area!

The piping in of the haggis is the centerpiece of the whole night. Haggis is definitely an acquired taste, consisting of oatmeal mixed with minced offal (usually lungs and kidneys, I believe) and spices, then boiled in a sheep's stomach. I promise you, it tastes much better than it sounds! Before the dish is served to the guests, someone recites the entirety of Burns' poem "Ode to a Haggis". The best line? "Gie her a haggis!"

Cranachan is often served for dessert. It usually consists of whipped or double cream, pureed raspberries (with whiskey, if you're so inclined), and toasted oatmeal. It's layered in glasses like you see here. Make sure you stick your spoon down a few layers to get a little bit of everything in each bite! I'd recommend pairing the raspberries with a toffee, butterscotch-y lowland Scotch, rather than a smoky, peaty Highland variety. (I prefer the latter for drinking on its own though!)

The next day, I really wanted more but didn't want an entire glass and didn't feel like taking the time to whip cream. So I poured a little cream and whole milk over raspberries, tossed some leftover oats on top, and found out that this makes a delicious, quick, fairly healthy snack. I think a lot of the appeal is that it reminds me of being a little kid and eating bowls of sun-warmed berries fresh from the backyard with milk and sugar in the summer. The simplest things are often the best, don't you think?

Homemade Apple Crisp

It's not officially fall to me until I've baked apple crisp! When the nights turned really chilly last week, it was finally the perfect weather for this warm, sweet, and crunchy dessert.

I usually use all Northern Spies or Macouns, but this time I went with half Spies and half Opalescents (another great baking apple). To make up for all the butter in this, I use whole wheat flour instead of white. That makes it healthy, right?...

In all honesty, I mostly use whole wheat flour for the extra nuttiness it gives the crisp. Try it for yourself, I think you'll like it better this way as well!

I also use more spice than you see in most crisp recipes. I just can't get enough of fall and winter flavors like ginger, nutmeg, and cardamom in my baked goods! I increase the amount of apples as well - the recipe originally called for only 4 cups, but I use 6 to 8 cups instead since I like a thicker apple layer. Use whatever you like, this recipe is very flexible!

Amy's Homemade Apple Crisp

(Adapted from Betty Crocker. Serves 6.)

6 - 8 cups sliced apples (I get about 6 from four large apples)

3/4 cup packed brown sugar, light or dark

1/2 cup whole wheat flour

1/2 cup rolled (not quick) oats

1/3 cup butter, softened

3/4 teaspoon cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon cardamom

1/2 teaspoon salt

1. Grease an 8 inch pan if using 6 cups of apples, or a 9 x 13 inch pan if using 8 cups, and preheat your oven to 375 degrees.

2. In a large bowl, mix together the sugar, flour, oats, spices, and salt. Cut in the butter using a pastry cutter or two knives until the mixtures resembles medium-sized peas.

3. Spread your sliced apples in the greased baking dish. Evenly spread the topping over them.

4. Bake for 30 minutes if you like your apples to still be firm, or 40 - 45 minutes if you like them softer. (I usually go with 40 minutes, it seems to be just right!) Serve warm.

The Best Cranberry Orange Muffins

I'm not exaggerating when I say that these are the *best* cranberry orange muffins, and so easy to make! My husband surprised me with them one weekend morning, and they've become one of our go-to "special breakfast" items. I'm usually not a muffin person as I find most to be too sugary and too dry, but these are worlds away from your standard ho-hum recipe. (Excuse the less-than-lovely picture, it came with the recipe and our batches disappear too quickly to get any beauty shots!)

The tart real cranberries keep the muffins from tasting too sweet, while the orange juice keeps them extremely moist. And they come together quickly! Seriously, if my husband can make them without becoming flustered, then you can as well. This was the recipe that turned him from someone who thought they couldn't bake to someone who will now make me 3-tiered birthday cakes. That's the kind of confidence they will give you in the kitchen.

Find the instructions from Food.com here!

Fall Decor, Projects, and Food

Minus the little blip of the 82 degree day we had yesterday (let's not talk about, that's how much I dislike hot weather!), it's definitely full-on fall in Boston. I'm loving the cool days and crisp nights. I've already pulled out my fall leaf banners and lantern pumpkins from last year, but I'll definitely have to add a print of this Kerria japonica illustration to my decor. I love how it has bright autumn yellows in it, but is versatile enough to be left up all year if wish.

How goes does this Hungarian apple cake by "From My Mother's Kitchen" look? In case you were wondering, yes, the entire middle is a big fat layer of baked apples. I don't think I'd be able to wait until dessert for this - I'd make it a weekend brunch treat. It'd be perfect alongside a steaming mug of cider or pumpkin spice coffee.

This paper strip pumpkin project by MerMag Blog is so different than most fall crafts projects I've seen. It's also simple yet modern, and you could use the basic paper strip idea to make wreaths for Christmas, eggs for Easter, shamrocks for St. Patrick's Day, and so on. 

I want to make this crispy kale autumn salad from Half-Baked Harvest asap. Butternut squash, pecans, kale, and grilled cheese croutons. What more could you ask for? You could also sub regular croutons for the grilled cheese ones and add in chicken or pork for extra protein. I'm sure it'd be delicious either way!

What are you making and baking this fall?

Easy Pumpkin Dark Chocolate Chip Cake

This cake takes about five minutes to mix together, and comes out incredibly moist. It's actually a little hard to cut because of this - hence the raggedy-edged, not-so-pretty cake slice shown here - but it's so delicious that you won't care!

As I mentioned in the last post, we're in the middle of moving - a perfect time to use up extra ingredients in the pantry! We just happened to have a can of pumpkin left over from the fall, and a yellow cake mix from a Thanksgiving sale. I'd heard of people mixing pumpkin with chocolate cake mixes for muffins, so I figured you could do the same thing with yellow cake mix. After searching for some recipes online and reading the comments where people suggested subtle changes, here's the easy pumpkin dark chocolate chip cake recipe I came up with:

1 box yellow cake mix (you could also use spice, chocolate, white, etc.)

2 eggs, preferably room temperature

1 can pumpkin puree

1 tsp. vanilla extract

cinnamon, cardamom, mace, cloves, ginger

dark chocolate chips (you could use semi-sweet, white, or butterscotch as well)

Preheat your oven according to the directions on the box. Select a pan size from the back (or wing it, like we did), and grease and flour it if the directions call for it. I used a Duncan Hines mix, and that's what they advised.

Pour the cake mix into a large bowl. Make a well in the center, and crack both eggs into it. Add the vanilla, the pumpkin, and as much or as little spice as you like. I like a good amount, so I added several dashes of each. In the comments I read, some people also added 1/4 c. sugar to sweeten it up a bit. If you're not including chocolate chips, you might want to do this. With the chocolate chips mixed in, I think it might be overkill. Totally up to you, though! I tend to like things less sweet than other people do.

Mix according to package directions - usually 30 secs on low to moisten the ingredients, then 2 minutes on high. I didn't feel like cleaning beaters, so I did this part by hand. The batter was a little lumpy, but I suspect it was mostly due to the cake mix being in a warm kitchen for months. The lumps turned into cake - rather than flour-y pockets - so no harm, no foul. They just didn't look so pretty as pockets of white in the finished product. But taste is what matters, right?

Gently fold in the morsels/chips. We had about a cup left in the pantry, so that's what I went with. I thought it was a good amount. You could add more or less - just go with whatever you like!

Pour into the prepared pan, and bake according to directions. We didn't have cake pans around (they'd already been packed), so I just went with a large greased 12" skillet. I forgot the flouring part (whoops, you can tell I have a lot on my mind) but the cake didn't stick too much and only took 25 minutes to bake. That's why I like this cake so much - you don't have to do things perfectly and it will still be wonderful!

I opted to leave it plain, but since it's not overly sweet, I think it'd be even better with a light cream cheese or whipped cream frosting, or even just a dollop of CoolWhip.

Quick DIY Breakfast Tray Project

Thinking of making breakfast in bed for a loved one on Valentine's Day, but don't have the perfect tray? You can make your own in an afternoon, and customize it with your favorite colors and patterns.

You'll need a basic wooden tray, stain or paint, brushes, patterned paper, scissors, glue, and an old credit card or gift card.

If you don't like the finish or color of your tray, or it's scuffed up, give it a quick sanding and a wipe with a damp cloth, and then stain or paint it. I used a nice dark walnut. Let dry.

Next, find a patterned paper you like. I chose a dark purple and white passionflower - a symbol of love - pattern from a local stationery store.


To size it, I just placed it inside the tray, placing one corner of the paper in a corner of the tray, and then I used an old credit card to smooth it and crease where it met the sides. Then I removed it and cut it a few millimeters smaller than the outline. You could also trace around the bottom of the tray, and then cut it smaller (measure the thickness of the edge and subtract it).

Brush ModgePodge or another craft glue on the bottom of the tray, insert your paper carefully, and then use the credit or gift card to smooth out bubbles before the glue dries. It helps to start in the middle and push the air out to the edges.

Let the glue dry, and then apply a few coats to the top for protection. If you're planning on serving drinks, use a stronger sealant or have your local hardware store cut a piece of glass or plastic to fit.


The finished product, ready for plates of homemade French toast or pancakes, accented with a strawberry heart or two! Wash strawberries, pull the leaves off but don't cut the top, slice almost down to the top but not all the way through, and then gently push the two halves past each other so there's about 45 degrees between them to form a heart shape.

Herb and Vegetable Prints by Claudia G. Pearson

It's still harvest time, and these colorful, garden-themed prints by Claudia G. Pearson definitely do justice to the abundance of autumn herbs and vegetables. See more of her lovely prints here!

I can't wait to roast winter squashes like the ones above, and turn them into ginger-scented tea breads and savory soups. What are you looking forward to this fall?

Tea Towels and Aprons from JiltyDrawings

I miss living in London every day, so these playful and fun tea towels and aprons from Jilty Drawings would definitely make me feel like I was back in the UK!

They're based on popular British cakes and "biscuits" (that's cookies, if you're American), as well as English nursery rhymes. Have you ever heard, "Oranges and lemons ring the bells of St. Clemen's"? The end of the rhyme is a bit, well, gruesome to say the least but the other stanzas charmingly describe the different sounds of the church bells around London.

See more from Jilty Drawings' Etsy shop here!

Bright Pink Rhubarb

I contemplated opening this with a "crickets" reference, but instead I'll just apologize right off the bat for the lack of posting. An unfortunate early-spring cold has me reeling, and I've spent too many hours in bed or on the couch.

About all I've been able to muster in the kitchen is this delightfully bright pink rhubarb conserve. It's as simple as it gets, and a lovely harbinger of spring. Just dice rhubarb stalks, put in a pot with the juice of half a lemon and sugar to taste (start with 1/4 c.), and simmer until the rhubarb breaks down into little strings.

Let it cool, and then try not to stand over it with a spoon, devouring the entire batch of sweet-yet-still-tart, lemon-tinged deliciousness. If you manage to do this, it's wonderful spread on toast the next day or stirred into vanilla yogurt or ice cream.

Everything's Coming Up Roses

How lovely is this Rose Cake from I Am Baker? It'd be perfect for Valentine's Day. (Then again, cake is perfect for any day, right?)

I really like white and green together, so I think I'd go one step further and pipe tiny bright green leaves in among the petals. You could also accent the flower centers with small silver balls or edible glitter.

Get the easy tutorial here!

Stamped Christmas Cookies

I can't believe ordinary rubber stamps created these unique and beautiful Christmas sweets! I've been looking for a way to decorate sugar cookies that is quick yet still lovely, and this hits the nail on the head. I can't bear to elaborately decorate each with icing and colored sugar and nonpareils, knowing they will be destroyed in 3 seconds with 2 big bites!

(Via Woof Nanny.)

Ming Makes Cupcakes

These delicious-sounding cupcake recipes and beautiful, good-enough-to-eat photos to match are from Ming Makes Cupcakes.

See over 30 recipes for cupcakes, cookies, & savory bites as well as more lovely photos here!

Happy Saint Patrick's Day!

Happy Saint Patrick's Day (or I like to sometimes call it, Stout Appreciation Day)! For all of you who are Irish, I hope you get to enjoy a pint of dark Irish beer and some delicious soda bread.

Slainte!

(Of course, be responsible and stay safe if you're going out tonight!)

Curried Carrot Soup

When the rain pours down and the wind whips and howls like it has been all week, I love making this simple, delicious soup!

Put a deep sauce pan on the stove, and pour a tablespoon of olive oil into it. Turn the heat on to medium-low. Then peel and dice half of a medium onion. Add it to the pot. In the meantime, peel and dice a pound of carrots. When the onion is translucent, add the carrots to the pot. At this point, you can also add a teaspoon of minced garlic and a knob of ginger (peel it first). I like to add both! Add a few grinds of fresh pepper, and a few shakes of crushed red pepper (more if you like it spicier).

Pour enough chicken stock over the carrots to just cover them. If you like your soup a little thinner, add enough to cover them by an inch to an inch and a half.

Turn the heat up to high, and boil until the carrots are soft when pierced with a knife. Take the pot off the heat, and place on a trivet or wooden cutting board. Puree the soup with an immersion blender, or do it in *small* batches in a blender (it will rapidly expand when you turn it on). Be careful, the mixture is very hot! (If you're using an immersion blender, don't place it against the bottom but don't lift it too high in the mixture either or it will splash everywhere.)

Once blended, return the pot to the stove. Add a tablespoon or two (depending on how hot you like it) of curry powder. I usually use the yellow blend, but the red is great as well (it's just hotter)! If you like a milder or creamier soup, you can stir in a half cup or so of plain yogurt, sour cream, or milk at this point as well. Salt to taste, and simmer to blend all the flavors together (at least ten minutes).

Serve and enjoy!

Edible Love Notes

Just in time for Valentine's Day - edible love notes!

AmberLee, the creator of Giver's Log, copied one of Shakespeare's sonnets onto rice paper using food coloring and a calligraphy pen and then wrapped a small cake with it.

Clever, heartfelt, and delicious!

Sweet as Honey

There's a chill in the air and we've already had snow here, but this honey ice cream from Saveur looks too tasty and easy not to make! I'm sure it would be a great hot cocoa topper.

Get the recipe here!

Autumn Baking

When crisp autumnal days arrive, I always start dreaming of cakes featuring apples and pears. I can't wait to try out these two delicious-looking treats!

First is "Apple Cake in an Iron Skillet" from The Pioneer Woman. It's a simple, cinnamon-tinged, upside-down cake with a caramelized top. Next is "Tarte Belle-Helene" from Croque-Camille. She used a whole wheat crust, and substituted hazelnuts for almonds. It's almost too lovely to eat (but I would dig in anyways)!

200 Pancakes...A Minute!

Next time you have to buy a present for the person-who-has-everything, get them this: the ChefStack Automatic Pancake Machine! (Or get it for yourself, if you really love flapjacks.)

This contraption can roll out 200 cakes *a minute*! Just watching someone attempt to keep up with such a pace would be like that bonbon episode of "I Love Lucy".

It seems to come with batter packs - I wonder if you can substitute your own mix. At a mere $3,500 for this machine, I'd certainly hope so!