Cake Slice Bakers Chai cake with Honey Ginger Cream

Can we get a collective YUM for this cake! When I got my copy of Sky High this recipe really grabbed me by the belly. The title reads like poetry " Chai Cake with Honey Ginger Cream". I patiently waited for our group to select this cake and April was our month! The sneak peeks from other cake slice bakers were very encouraging so be sure to check out other versions here.

This is another easy recipe to follow... don't let the amount of ingredients get in the way it does come together quickly. I thought the cake was pretty good but, the icing was the star of the show. I will use the icing recipe as a base to create more of a frosting next time so I can really slather it on!

If you would like the recipe be sure to visit Gigi's site!

Lemon curd from the Microwave!

It seems like I just don't have as much time to bake since spring rolled in. With that in mind I have been perusing the blogosphere for the quickest and tastiest recipes I can find. 

I found  one for lemon curd made in the microwave awhile back when I became the owner of a 5 pound bag of lemons. It just sounded WAY too simple so of course I chose to make a couple more complicated (but delicious) versions of lemon curd. 

This weekend I was noticing I have an abundance of lemons AGAIN and needed to do something fast! So what the hey... how about some microwave lemon curd? 130 reviewers cant be wrong. Well friends I am impressed! This is soooo simple! The taste is bright and lemony, the consistency is curd like, and the color is well you can see that for yourself! I did strain the curd after its final run in the microwave to remove any eggy bits and the zest (for smooth luxurious curd). It does seem a tad bit gritty so it may need some tweaking to really smooth it out. 

Chedder biscuits with chives and garlic butter

This recipe is kind of cheating. I used a buttermilk biscuit mix and just tossed in some fresh chives and sharp cheddar cheese. Easy Peasy. Once out of the oven I brushed on melted butter and garlic.

That"s all there is too it! I think I spent more time setting up the photo then making the biscuits!

The perfect cookie for Spring

This is my all time favorite lemon cookie recipe. I make them every spring. It was originally a vegan recipe from back in the day... Since embracing eggs and butter I have returned this to a non-vegan cookie recipe. It works really well in both directions. The result is a cookie with a slight crunch to the crust, a soft cakey interior, and a refreshing light lemon flavor that really pops! 

Spring Time Lemon Cookies

1 1/2 cups ap flour

1/2 teaspoon baking soda

pinch of salt

3 Tablespoons vegan milk and 1 1/2 tablespoon egg replacer (for non vegan use a large egg and enough "milk" to moisten dough as needed at the end)

1/3 cup margarine (or butter) - softened to room temp.

3/4 cup cane sugar unbleached

1 tablespoon lemon juice

1 tablespoon lemon zest

Some sugar for sprinkling on top. (optional)

Optional ingredients- candied ginger, lemon peel, and sweetened coconut flakes at about 1/4 cup each.

Cream the  butter and sugar about 3 minutes, until light and fluffy. Mix in the egg, zest and lemon juice until creamy. Sift together the dry ingredients then stir into wet mixture. At this point you can add additional "milk" if need be. This batter tends to be sticky. Put it on some plastic wrap and shape into a log. I use an old paper towel roll as a guide- I wrap the dough in plastic place it into the paper towel roll which has a slit though it and moosh the dough out to shape the log. Refrigerate until ready to slice!

Bake these in a preheated oven at 375 for 8-10 minutes or until the edges are dry but the centers a little soft. cool for 2 minutes on sheet before transferring to rack. - My oven runs a little hot so I bake these at 400 for 8 minutes and they come out perfect. 

BYOB - Brioche

After a long la-ahng search for Brioche in my neck of the woods I finally gave up and baked one myself!  So many foodies have raved about this bread. Is it because of the unbelievable 3 sticks of butter? The required 12 or more hour refrigerated slow rise? The gorgeous finished product?


For me it is turning a stale loaf of brioche into Bostock!  

Don't get me wrong Brioche really is a lovely bread. It reminds me of croissant but in loaf form. It did not really transport me to bread heaven when I tasted it.  So it kind of sat around the kitchen and went stale (gasp!).  

Then the magic happened. I whipped up some almond cream slathered it all over a stale slice popped it in the oven and OH MY GOSH! Now we are talking!  Did I mention the almond cream has rum in it?  Both recipes are from Miss Dorie Greenspan and very simple to follow.  

But why stop there? The recipe makes enough for 2 loaves of Brioche. So back into the kitchen to tinker. The results?  One Almond Cream filled, one chocolate filled, and one mini pear tart with almond cream. This dough is sooo versatile. I will definitely make it again!

Lookey loo! Chocolatey gooey goodness! YUM!