lemon berry pound cake & basil whipped cream

Lemon Berry Pound Cake

 

Well, well, well…

Look who decided to show up 6-months later to talk about lemon berry pound cake…yep, it’s me!

It breaks my heart to think that this much time has passed since I last shared anything from my kitchen with you all </3 And…I could go on with a list of a bunch of excuses, but to spare you…life just happens sometimes and, life happened…but I’M BACK!!

To make it up to you, I baked you this berry delicious pound cake ūüôā

Lemon Berry Pound Cake Ingredients!

 

Lemon-flavored baked goods are some of my favorite things to indulge in (remember those lemon blueberry prosecco pancakes I made a couple years ago?!), especially when the weather starts to warm up..the flavor is just so bright and tart and fun…perfect for the warmer months.

Since lemons team up with blueberries quite often, I wanted to mix things up a bit and decided to bring raspberries to the party. I also wanted to have something that really balanced the tartness of all the lemon-berry flavors and came up with an interestingly delicious basil whipped cream, naturally!

Lemon Berry Pound Cake Prep

I was really pleased with how this pound cake turned out — and I’m fully convinced the lemon yogurt had a lot to do with it. The yogurt just does a great job of keeping the cake really moist, plus it adds another level of lemon-flavor without getting too-tart of a result, which may happen if you solely rely on lemon juice to get you there.

Speaking of¬†flavor…it was so on point!

The mix of berries with the lemony cake was delicious all on its own, but when I added the basil whipped cream, it just rounded out the cake so well. Adding both raspberries and blueberries to this cake not only gave it a great flavor, but the colors were really pretty, too!

OH and I should note¬†that absent from my photos is the lemon glaze that I made and drizzled over the cake as it was cooling. This is important¬†— you don’t want to skip the lemon glaze because so much of the yummy tartness comes from it!¬†Don’t worry though, as usual, I have everything written out for you..

Here’s the recipe!

So, here’s to not disappearing for another 6 months again. I promise I have some really great food and new posts planned for the coming weeks.

I’m so excited to be back, thanks for sticking with me!!

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Lemon Berry Pound Cake Bite

cauliflower cream soup

Cauliflower Cream Soup

As the colder weather seeps in and Winter finally approaches, there are two things¬†I have already observed…

  1. My electricity bill is starting to creep up
  2. I am craving and eating more soups

One of the best things about making homemade soups is that you typically make more than you can eat, but most freeze wonderfully and you can make a couple batches that can last you all season!

I have really been into cauliflower this year (that’s a thing, right?), so I recently made a cauliflower cream soup with roasted asparagus and toasted breadcrumbs‚Ķmmm yes.

Cauliflower Cream Soup Ingredients

If you were to skip the roasted asparagus and toasted breadcrumbs, this soup would be one of the easiest things you’d ever make‚Ķbut you don’t want to skip those two things because they are delicious and add great color and texture to this soup!

Cauliflower Cream Soup Prep

HA, told you it was easy : )

This cauliflower cream soup is fantastical, I tell you.

Finishing the soup with a little heavy cream adds such a great richness that elevates this soup to another level. Topping it with crisped, roasted asparagus and toasted breadcrumbs add great layers of texture to the dish and they also add a salty bite that cuts through some of that richness that was created. All in all, when you put it all together it’s a great balance of flavors that warms you to the bone.

If you’re not into cauliflower this year, like me, you could easily sub in something else, like broccoli… But don’t be a fool, go with the cauliflower! Trust me.

I’ll have the recipe posted shortly, but until then‚Ķ¬†Here’s my recipe for this cauliflower cream soup, definitely give it a try this season!

Happy Souping!

Cauliflower Cream Soup Cauliflower Cream Soup

live & laugh: apple coffee crumb cake

Live & Laugh: Apple Coffee Crumb Cake

Whenever I think about Fall, I think about a lot of the usual things: crunchy leaves, crisp/cool air, football, pumpkin flavored everything, sweatshirts, apple cider, etc etc. All of those things I love dearly and enjoy often, but there’s one thing I have always thought about when it comes to Fall that I had never actually experienced‚Ķapple picking!

For the past few years I have said every Fall that I was going to make a trip and enjoy the whimsy that is apple picking, but it just never seemed to work out or happen. Welp, 2014 was the year people!

A few weeks ago my brother, Eric, and I visited Linvilla Orchards and walked through the rows and rows and rows of apple trees. We tasted a lot of different varieties and I was quickly inspired to make something apple. Now, I don’t bake too often, but one of my all-time favorites things is coffee cake (I just love the sugar butter crumble baked on top), so I decided to bake¬†this apple coffee crumb cake with a simple, but delicious brown sugar drizzle!

Apple Coffee Crumb Cake

I can’t describe to you how amazing the aroma of baking butter and sugar truly is. If you bake this cake for nothing else, bake it for the warmth and delightful scent it produces‚Ķseriously.

The chopped apples baked perfectly and added a nice texture to the cake. Since I used granny smith apples, their tart taste lended itself nicely to the already sweet cake. The crumble topping was everything I had hoped it would be and the brown sugar drizzle just puts this cake over the top. When I first made this, I ate it warm with a scoop of vanilla frozen yogurt and a nice hot cup of coffee, but I quickly realized it was just as good served at room temperature.

All in all, the apple picking adventure was so much fun and we couldn’t have asked for a¬†better Fall day to do it on! I would love to make it more of a tradition and start going again every year. Note: You can still go apple picking into late November, so if you haven’t yet this season I would definitely recommend going if you can!

At the very least, if you can’t make it to a nearby orchard, grab some apples at the grocery store and try this amazing recipe for my apple coffee crumb cake.

Apple Coffee Crumb Cake Apple Coffee Crumb Cake

kias kitchen: peanut butter snaps

Peanut Butter Snaps

Between life and moving into a new apartment, baking Kia homemade dog treats has not exactly been top of mind for me. And ya know, sometimes it’s just easier to pick some up at the store!

That said, Kia has been in my face in the kitchen as much as ever, so I started to get the hint…

Kia in the Kitchen

Story of my life right there.

So on to making dog treats I went!

As per usual, I like to take ingredients that I need to use up when I make Kia some homemade treats and this time around I had some chicken stock and cream cheese that was going to go bad if I didn’t use it soon. That, combined with some good ol’ peanut butter, a fire hydrant cookie cutter, and a lot of red food coloring, came to be a plate full of peanut butter snaps!

Peanut Butter Snaps Prep

When I was making the red icing, I actually started to count the number of red food coloring drops I was adding to the cream cheese to accurately write the recipe. Welp — turns out you need basically the whole bottle of red food coloring to actually get that fire-hydrant-red, so there’s that. Also, originally I was going to take some leftover cream cheese and yogurt to line the snaps with a white outline to make the fire hydrants even cuter than they already were, but that was an epic fail. I wasn’t getting the right consistency for the “icing,” and it was so time consuming! It just wasn’t going to happen, not that day anyway‚Ķ

That little mishap aside, the thin, crisp snaps came out perfectly baked and the peanut butter aroma that filled the kitchen was amazing. The cream cheese frosting added a great pop of color and, I suspect, a little sweetness to the sugar-free snap.

Kia loved them! I kept them in an air-tight container in the fridge and they lasted for a few weeks, so it was definitely worth the effort!

Here’s the recipe for you to make for the pup in your life.

kiaendkiaend2snapsend2

live & laugh: the chef’s kitchen

Hosting The Chef's Kitchen

Earlier this year I had the amazing opportunity to be a guest host on a cooking show, The Chef’s Kitchen. I shot about a dozen episodes, a few of them some test shoots, and got to work with some amazing chef’s!

While I have worked on several commercials and done some print work in the past, working on a television show was a completely new experience.¬†I can’t say I was exactly “a natural,” but I got to learn a lot and had the best time doing it. Some of the amazing chefs I got to work with included:

  • Chef Robert Wiedmaier who owns multiple restaurants in DC, including his first, Marcel’s
  • Chef Patrick Feury, executive chef/partner of Nectar in Berwyn, PA
  • Chef Tony Clark, 1997 Food & Wine’s Best New Chef in America and currently executive chef at Valley Forge Casino Resort
  • Chef Chip Roman who owns multiple restaurants in Philadelphia, including his newest The Treemont in Center City
  • Chef Luke Palladino of Luke Palladino Hospitality Group

Each chef was so fun to cook with and working with them helped me realize I have so much more to learn about food and cooking! Overall, it was an absolutely great experience¬†that I wouldn’t trade for anything.

The show airs daily on public cable, so be on the look out! All the videos are up on YouTube as well, in fact, below you can watch me work with Chef Robert Wiedmaier who showed me how to make a popular dish from his restaurant, lamb tenderloins wrapped in phyllo¬†‚ÄĒ it was one of the best things I have ever eaten!

[youtube http://youtu.be/MnS4mlQw0LQ?t=33s&w=640%5D

 

The Chef's Kitchen

 

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