Is this even a “bread”? Ha! It’s not. It’s cake for breakfast. Let’s call it what it is. So moist and deeply lemony with all that zest and juice-it’s divine. Ingredients: For the bread: 3/4 cup (95 grams) all-purpose flour 3/4 cup (85 grams) cake flour 1 teaspoon baking powder 1/2 teaspoon fine salt 1 …
My mom was a great self taught chef. This cake was one of those things we had regularly int he house for dessert. It’s made with a lot of eggs so I think she was thinking she was sneaking some extra protein in with our desserts. It also has zero added fat-the yolks provide all …
I love a simple dinner party cake. The kind that is forgiving with presentation and time. Vanilla is my all time favorite flavor of most desserts. This one has triple vanilla as you use Vanilla bean past, vanilla extract and the scrapings of one vanilla bean pod. The little flecks of vanilla show up in …
If you are a fan of creamy, sweet, chilled ricotta cannolis then you will love this pie. You can omit the mini chocolate chips if you are a purist, but why? I love to make this pie for Easter as carrot cake (to me) is overdone and boring. I like thinking outside of the box. …
This soup is a classic! I have always loved the combination of caramelized onions, toasted bread and melted Gruyère cheese. It’s simple to make-but takes some patience with time. Slowly sautéing the onions is key to developing flavor. If you can’t fit the soup bowls under a broiler, you can always use a torch to …
I first tried Red Lentil Soup when I was vacationing in Turkey. It’s a warm, hearty, and comforting dish. I especially like it on a cold night. Brightened up with the garnishes of lemon parsley and yogurt? It is a wonderful contrast in flavors. If you’re looking for a “healthy” dish that fills you up, …
