Wordless Wednesday

It's our birthday this month!  These cakes!

Wordless Wednesday

Sweet Holiday treats! Yum!

Wordless Wednesday

Reminds us of summer...

the fresh perspective...

Tomorrow is Easter and ARE YOU READY?!  What have you got planned? A lot of dinners? Chocolate egg hunts?  Sleeping in?  Well whatever it is you'll be getting into this weekend, enjoy yourself and be safe. I'll be attempting my first lemon bundt cake for my Easter celebrations and I thought I'd post the recipe.

Ingredients

Cake

• 2 1/4 cups (560 ml) unbleached all-purpose flour
• 1 teaspoon (5 ml) baking powder
• 1 teaspoon (5 ml) baking soda
• 1/4 teaspoon (1 ml) salt
• 3/4 cup (180 ml) unsalted butter, softened
• 1 3/4 cup (430 ml) sugar
• Grated zest of 2 lemons
• 3 eggs
• 1/2 cup (125 ml) freshly squeezed lemon juice
• 1/2 cup (125 ml) buttermilk (see note)

Icing

• 1 1/2 cups (375 ml) icing sugar, sifted
• 2 tablespoons (30 ml) lemon juice, approximately

Preparation

1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Generously butter and flour a 2.5 litres (10 cups) Bundt or tube cake pan.

Cake

2. In a bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In another bowl, cream the butter, sugar, and lemon zest with an electric mixer. Add the eggs, one at a time, and beat until smooth. At low speed, add the dry ingredients alternately with the lemon juice and buttermilk.
4. Pour into the prepared pan and bake for about 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould from the pan and cool completely on a wire rack. Set aside on a baking sheet.

Icing

5. In a bowl, combine the icing sugar and lemon juice. If necessary, add a little juice or icing sugar so that the frosting is just runny. Pour over the cooled cake so that the glaze drips over the sides.

That's the fresh perspective...

...thanks for the recipe Jocelyn...

Monday Morning Recipe

Best ever cheese ball I'm not sure how many of you are getting your Christmas on by planning early, but I am one of those types that gets things going sooner than later so I don't have to deal with ANYTHING in December.  This recipe for a cheese ball is easy and delicious.  It's a sweet cheese spread and, in my opinion, pairs well with a buttery cracker like Ritz.

INGREDIENTS

-1 Brick of cream cheese

-2 Cups shredded old cheddar (orange)

-2 Tablespoons dried cranberries

-2 Tablespoons old port

-1/2 cup chopped roasted pecans

-2 Tablespoons maple syrup

-1/4 Teaspoon orange zest

Make sure your cream cheese is at room temperature.  Place pecans in naked frying pan (don't add oil or butter) on medium heat and cook until browned and fragrant.  Take them off the stove and let cool.  Meanwhile place cream cheese in medium size bowl.  Add shredded cheddar, cranberries, port, and zest.  Mix well.  Roll into ball, wrap in plastic and chill.  When ready to serve, roll the ball in the pecans to cover the surface.  When your guests arrive, pour the syrup over the ball.

This cheese ball is a little sweet but because of its simple ingredients you can eliminate the syrup or even the cranberries.  The choice is yours.  So if you're a Christmas keener like me, you might have your menu planned already.  If not, maybe this little appetizer can get you going.  If that doesn't work, just know that there are 5 Saturdays left till the 25th.  That's right, I'm that guy with the constant reminding.... :)

Peace

Wordless Wednesday

Spring salads... Is it spring yet?