Stop everything! I found the greatest cake recipe of all time. It’s sweet, fruity, and perfect for the beginnings of spring. What is this magical cake, you ask? Lemon blueberry crumb cake.
I found the recipe on Barbara Bakes, and I’ve gotta say, Barbara knows what’s up.
Are you ready to crumble?
- 2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon of salt
- 1/2 cup of softened, unsalted butter
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup whole milk
- 1 tablespoon lemon zest
- 2 cups frozen or fresh blueberries
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 3 tablespoons melted butter
- 1 cup powdered sugar
- 1-2 tablespoons lemon juice
The cake is moist, buttery, and bright. The perfect summer dish, and even passable as an almost-healthy breakfast. I mean there are blueberries in it, so it has to be healthy. Right?
For the full recipe, hope on over to Barbara Bakes!
Nothing is better than Paris in the spring. Therefore, to celebrate the first few days of spring I decided to make crepes! Traditionally, crepes are a bit of a headache. With such a thin batter, crepes easily tear and often cook unevenly. Instead of going through the hassle, I found pre-made crepes in the supermarket.
Melissa’s crepes are all-natural, no-preservative pieces of heaven. They can be found in the fruit section of the supermarket and are incredibly easy to use.
Here’s my recipe for easy Nutella and strawberry crepes.
Ingredients: (Serves 10)
- 1 Package of Melissa’s pre-made crepes
- 1 Container of strawberries (sliced)
- 1 Jar of Nutella
- Powdered sugar
Yet again, my food loving-boyfriend and I are making dinner together this Valentine’s Day. Last year we made butternut squash soup, mushroom risotto, and grilled salmon. Never ones to settle, this year’s menu consists of bacon wrapped dates, mushroom and scallop linguine, and a super secret surprise dessert.
This year we decided to make our dinner together, but he plans to surprise with a specialty cocktail and I plan to surprise him with an ultimate Valentine’s Day dessert. The problem is that I want to share my decadent dessert recipe with you without him discovering what I’m preparing.
That said, I already warned him not to read my blog, but I have a sneaking suspicion he’ll check it out anyway.
Boyfriend — If you are reading this, this is your last chance to turn away. Go watch soccer or something.
For everyone else, here’s my sexy Valentine’s Day dessert recipe
If you haven’t figured it out, I’m part Greek. My great grandfather moved to America when he was 17, settled down in central Pennsylvania, and ran a shoe repair shop until his death in 1966. I never met him, but I also can’t help but be proud of my Greek heritage.
Food remains the one Greek tradition that trickled down through my family. We lost my grandfather’s original recipes but continue to make Greek-inspired dishes all year round, with feta, pita, and Kalamata olives serving as household staples.
For Christmas specifically, we make baklava. Baklava is a traditional Greek dessert comprised of three main ingredients — phyllo dough, walnuts, and honey. It’s a sweet, sticky, light, and crispy treat, perfect with a cup of tea by the fire.
Baklava Syrup Ingredients:
- 2 cups honey
- 2 cups water
- 2 cups sugar
- 2 cinnamon sticks
- 1 teaspoon grated orange zest
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract
Step 1: Combine all ingredients in a sauce pan. Bring to a boil. Simmer for 10 minutes. Remove cinnamon sticks and let cool.
Happy (almost) Thanksgiving! The holiday of tryptophan and lumpy mashed potatoes is almost upon us and of course that means last minute scrambling to create your own contribution to the dining room table.
Now that I’m an adult (sort of), I’ve decided it’s my duty to add my own concoction to this year’s Thanksgiving feast.
After running down the highly scrutinized menu, I noticed that no party guest volunteered to offer the apple pie. Appalled at our family-wide lack of attention to detail, I decided it was my mission to complete our dinner setting and compose a perfect pie specimen, delicious enough to impress my Nana.
Obviously, when attempting to impress your grandmother, you’re required to scour the internet for recipes claiming to be fifth-generation, first-prize-winning apple pies. And that’s exactly what I did, with minor adjustments.
I’m not much of a baker. I love cooking, but I struggle in the baking department. Not wanting to leave you without any dessert recipes, I asked my good friend Brooke if she’d share some of her baking creations with you.
Brooke is one of the most ambitious and creative college bakers I know. She’s always searching out new baking recipes and figuring out ways to make them even better. She’s made some pretty advanced items, but I asked her to share an easy, fast and cheap no-bake recipe that any college student could tackle. Plus, it uses funfetti cake mix and what college student doesn’t love that?
Hi everyone! I was inspired by my mom’s upcoming birthday to make something for Cooking On Empty. My mom and I are crazy similar, including the fact that neither of us have a “sweet tooth threshold.” We have caught each other more times than I would like to admit sneaking spoonfuls of sprinkles from the container… before noon.