Glazed Lemon - Poppy Seed Loaf

There's something about the taste of lemons that makes me think of fun in the sun - SUMMER! I often squirt some lemon in my ice cold water, or sip tangy sweet lemonade, but the one thing I love any time of year is a thick slice of homemade Glazed Lemon - Poppy Seed Loaf.

Glazed Lemon Poppy Seed Loaf

Enjoy it for breakfast, afternoon tea or a sweet snack while sitting on the dock at the cottage. 

Anytime, really.  The addition of lemon oil can really heighten the lemon flavour. Pure lemon oil can be found in most specialty food and baking supply shops or ordered online via Golda's Kitchen. 

Ingredients

For the Loaf
1/2 cup butter, at room temperature
1 cup of white sugar
2 eggs
1/4 teaspoon vanilla extract
1 tablespoon of lemon juice
3 drops of pure lemon oil (optional)
1 - 1/2 cups of all-purpose flour
3 tablespoons poppy seeds
1 tablespoon grated lemon
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk


For the Glaze
7 tablespoons icing sugar 
4 tablespoons of lemon juice


Method

Loaf

1. Pre-heat oven to 325 degrees. Grease an 8x4" loaf pan and place a 7" strip of parchment paper width-wise, allowing the paper to be longer than side of the pan to assist in lifting the loaf once baked. 
2. In a bowl, whisk together flour, poppy seeds, grated lemon, baking powder, baking soda and salt. Set aside.
3. In mixing bowl, cream together butter and sugar until light and fluffy. 
4. Add eggs, once at a time, beating well after each addition.
5. Add vanilla and lemon juice (as well as lemon oil). Mix well.
6. Alternatively add the buttermilk (in two parts) and flour mixture (in three parts), starting and ending with the flour mixture.
7. Spread batter into pan. 
8. Bake for 1 hour. To test for doneness, insert a cake tester or bamboo skewer in the centre. If it comes out clean, it's ready.
9. Place pan on rack to cool.   
10. After 20 minutes, turn out loaf onto rack and cool completely.

Glaze

1. Mix the icing sugar and lemon juice together to form a spreadable glaze. Add more icing sugar or lemon juice to reach your desired consistency.  
2. Take a pastry brush and spread the glaze over the top of the loaf. You can let it dribble down the sides if you wish.

Kitchen Notes

Store the loaf at room temperature for up to three days. Should you wish to freeze the loaf, wrap well  in foil, place in freezer-appropriate plastic bag and freeze for up to 4 weeks.

I scream, you scream, we all scream for ICE CREAM!

Welcome to the first day of summer! I love this time of year - kids finishing up school, preparations for camp, long hot sunny days, walking barefoot, t-shirts and shorts, swimming in the lake, cottage weekends and eating ice cream. Lots and lots of ice cream!

One year, my Dad bought my Mom a gift - an ice cream maker. Funny thing is, I don't think my Mom ever used it, but my Dad sure did. He experimented with all sort of flavours and recipes. I think we had a new flavour of ice-cream almost ever day for months. And the best part was trying them all. My favourite was certainly strawberry ice cream made from freshly picked berries. Now I crave coconut ice cream and by far my all-time favourite is vanilla!

Whatever your favourite frozen treat, here are a few recipes to try...

HAPPY SWEET SUMMER!!
Rosie

David Lebovitz's Chocolate Ice Cream

David Lebovitz's Simple Vanilla Ice Cream

Strawberry Ice Cream by the Rookie Cook

Raspberry Sorbet by Saveur 

Chocolate and Salted Caramel Swirl Ice Cream by Canadian Living

Cookies and Cream Ice cream by Brown Eyed Baker

Apricot Ice Cream (Paleo) by Deliciously Organic

Lime Sorbet (no churning required) by Bake Cook Eat

Simple Coconut Ice Cream by yummy mummy kitchen

Butter Pecan Caramel Ice Cream (Paleo) by Living Healthy with Chocolate

 Nigella's Onestep, no-churn Coffee Ice Cream

Pomegranate Sorbet by Canadian Living

It's Chocolate Chip Cookie Day!

Today is Chocolate Chip Cookie Day! Who knew?  Mmmmmm warm out of the oven, ooey, gooey, chocolately, melt in your mouth COOKIES!

Almost everyone has their prized recipe, be it one that has been passed down from generation to generation, or a relatively new find from the many twists on the classic. I have put together a few that you may want to try, including gluten-free and paleo options. The best thing about chocolate chip cookies is that they are quick and easy to make.  So pour yourself a cold glass of milk (or soy, almond, rice, or hemp milk) and ENJOY!

Happy Chocolate Chip Cookie Day!
Rosie

David Leite's Ultimate Chocolate Chip Cookies

Soft & Chewy Chocolate Chip Cookies by Got Chocolate

 

Dunk & Crumble's Gluten-free Peanut Butter & Chocolate Chip Cookies

Canadian Living's Best Ever Chocolate Chip Cookies

Brown Eyed Baker's Oatmeal Chocolate Chip Cookies

Paleo Chocolate Chip Cookies by Our Fifth House

Giada's Hazelnut Chocolate Chip Cookies

Martha Stewart's Soft and Chewy Chocolate Chip Cookie 

 Nigella's Totally Chocolate - Chocolate Chip Cookies 

Paleo Chocolate Chunk Cookies by Running to the Kitchen

Anna Olson's Classic Chocolate Chip Cookies

It's BBQ Season!

As the weather warms, it's time to pull off the cover, fill up the propane tank and start making delicious BBQ patties! Whether you like beef, turkey, lamb, salmon or veggie, the toppings are what make it your own. Here are a few condiment recipes that you may want to try when you next fire up the grill...

Good Eating!
Rosie

Bon Appetit's Creamiest Aioli

Dinner with Julie's Bacon Jam

Culicurious' Arugula Pesto

Real Simple's Pineapple Jalapeno Salsa

Spicy Beer Mustard by Serious Eats

Laylita's Avocado Sauce

Kayotic's Onion Confit

Garlic Rosemary Mayonnaise by Our Best Bites

Cherry Chipotle BBQ Sauce by Morsels and Musings

Judicial Peach's Tzatziki Sauce

Jamie Oliver's Easy Tomato Chutney

50 Condiments by the Food  Network

Guinness Cake for St Paddy's Day!

It was on March 17th, about six years ago, when I was first introduced to Guinness Chocolate Cake. What? Beer cake? The waiter at Allen's on the Danforth assured me that it was too good to pass up. I'm not a big fan of Guinness, but my sweet tooth was intrigued and curious as to how a bitter stout beer would lend itself to chocolate.

It was divine. Not overly sweet nor chocolatey but rather a rich, dense and slightly tangy cake with a smooth cream cheese frothy topping that resembled the head on a well-poured pint. I was hooked!

Now, every year I make this cake for my Irish boyfriend David. He loves Guinness and this sweet beer treat allows him to have his pint and eat it too!

Happy St Paddy's Day - Slainte!
Rosie

Guinness Chocolate Cake

The great thing about this recipe is that it's super easy and the result, delicious.

Even if you've never baked a cake before, this will be a sure winner, everytime! 

Ingredients

For the Cake
2 cups all-purpose flour
2 1/2 teaspoons baking soda
1 cup Guinness stout
1/4 cup, plus 2 tablespoons unsalted butter, at room temperature

3/4 cup cocoa powder, unsweetened
2 cups white sugar
1/2 cup sour cream
2 large eggs
1 tablespoon vanilla


For the Frosting
1 package of cream cheese (250g/8oz)
1 teaspoon vanilla
1 tablespoon sour cream
2 cups icing sugar
1/4+ cup whipping cream


Method

Cake

1. Pre-heat oven to 350 degrees. Grease a 9" springform pan and line the bottom with parchment paper. 
2. In a bowl, whisk together flour and baking soda. Set aside.
3. In another bowl, beat together sour cream, eggs and vanilla. Set aside.
4. In a large sauce pan, combine the Guinness and butter and stir over medium heat. Once the butter is melted, remove pan from stove.
5. Whisk in cocoa and sugar.
6. Add sour cream and egg mixture. Mix well. 
7. Whisk in flour mixture. 
8. Pour cake batter into the prepared springform pan and bake for 45 minutes - 1 hour. The cake should spring-back slightly to the touch. Do not overbake the cake.
9. Let cool in the pan and once cold, remove from pan and frost.

Frosting

1. In a mixer, whip the cream cheese until smooth. 
2. Add vanilla and sour cream. Mix well. 
3. Add icing sugar and mix together until smooth. 
4. Add whipping cream and whip the frosting until the it resembles thick whipping cream. 
5. You may need to add additional whipping cream to get a spreadable consistency. If the frosting is too runny, add a bit more icing sugar. 
6. Frost the cake to resemble the top of a well-poured pint of Guinness!

Guinness Chocolate Cupcakes

1. Use the same cake recipe as above. 
2. Line cupcake baking tray with baking cups. 
3. Fill each cup approximately 3/4 full with batter. 
4. Bake in oven for 17-20 minutes.
5. Let cupcakes cool in pan. 
6. Frost cupcakes (recipe above).
7. Decorate with green sprinkles, if desired.  
8. Makes approximately 20 cupcakes.