It’s pumpkin season. Are you sick of it? In my view pumpkin gets a bad wrap. It’s a delicious squash, beautiful in color and versatile. Pumpkin is great in soups, in desserts and cakes and great as an addition to recipes as a flavoring. Today’s recipe showcases pumpkin’s flavor and color, Easy No Mixer Pumpkin Bread. A moist loaf adorned with shelled pumpkin seeds and turbinado sugar.
We’re in peak season for zucchini folks. Time to make some zucchini bread and I have a great recipe for you to try, Zucchini Bread with Walnuts. It is delicious. I’ve had two slices today and the rest is calling me. I hope Fanci Fantastic hasn’t cut another slice! Her first word was “mmmmmm” when she bit into it earlier, so I’m a little worried it won’t make it through the day. Pray for us folks.
Baking has become a popular activity while so many of us rest in place and adhere to social distancing guidelines. So why not try your hand at making this tasty Carrot Cake Loaf? It is so tasty and doesn’t require the skill of a master baker.
My family really enjoys a simple cake to have with their evening cup of tea. Even more so when we have time to spend together. With Thanksgiving around the corner I made a lovely Strawberry Swirl Pound Cake just for our tea. I’m a little concerned though, perhaps I should’ve made two!
Bakewell Tart is one of my favorite UK treats. It’s a sweet, melt in your mouth treat that can be made a few ways, here’s my version.
Today’s recipe is a wonderfully tasty Caribbean Banana Bread. I used traditional Caribbean flavors such as cinnamon, nutmeg, vanilla and rum – of course. It is wonderfully moist too made possible by adding coconut oil and evaporated milk. Bananas, the most important ingredient, do a great job keeping the bread moist too.
This meyer lemon cake should be delivered with a disclaimer. “Taste At Your Peril.”
If you are a lover of lemon cake, then I implore you to give this one a try. I must admit that baking isn’t really my forte. I’m a savory girl – steaks, slow cooked meats; soups, rib sticking fare, but lately I’ve felt the urge to create something sweet at least once a week. It’s a very odd feeling as I’m always excited about creating a meal, or a sexy cocktail, but I’ve never felt compelled to pull out the hand mixer my mother uses when she comes to visit and whip up something sweet. I guess the change is due to the constant scanning of food porn sites. There are so many great bakers out there doing fabulous things with flour, eggs, sugar and butter, so I guess I caught the bug. I stumbled upon a wonderfully appealing coconut and lemon cake a little while ago created by Laura of a girl & her home, a food and travel blog, and saved it on my Pinterest page for recreation.
You’ll see that my recipe is very different to Laura’s but her recipe was the inspiration. I have never met nor spoken with Laura, isn’t it odd how a stranger’s recipe can speak to you and compel you to recreate it? I hope I can affect people in that way.
This meyer lemon cake is easy and simple, aside from the ingredients all you’ll need is a 9 inch loaf pan and a mixer. As I mentioned, I used a hand mixer and I think a mechanical mixer is needed to arrive at the right consistency.
Thankfully decorating the cake is easy peasy, heavy handed folk need not worry as a delicate touch isn’t required. The glaze consists of two ingredients and lemon peel strips for garnish are simple to achieve. Check out the 2010 YouTube video from la cucina di terrESa for guidance on how to create them.
