Tag Archives: lemon

Berry Pudding Cake

Berry Pudding Cake | Pale YellowWhat, what?  Back to normal?  Hardly.  I did bake quite a bit while in Michigan and the time right before Michigan, so I have a stock pile of recipes to share with you.  A bit of a backlog if you will.  Last night I chose to edit photos instead of finishing my essay for grad school, wise choice!  Photos for five different recipes are complete.

Berry Pudding Cake | Pale YellowI’ve made the choice to continue blogging despite my overwhelming schedule with grad school and work because I like it and I need to do something besides go out and drink to release my steam.  Plus it’s nice to have an excuse to bake, buy expensive ingredients, and use my creativity.

Berry Pudding Cake | Pale YellowThis berry cake is a must make with the last of the season’s fresh berries!  It is easy, moist, tender, and delicious.  The cake is so soft and all the berries are juicy and fresh.  Make this cake this weekend, trust me!

Berry Pudding Cake | Pale YellowOne Year Ago – Greek Quinoa Salad

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Berry Pudding Cake

Adapted from Bake or Break

Yield – 16 pieces

 

4 cups mixed berries (I used 1 cup each sliced strawberries, blueberries, blackberries, and raspberries)

1 + 1/4 cup sugar, divided

1 cup flour

1 teaspoon baking powder

1/4 teaspoon salt

4 eggs

1 tablespoon olive oil

1 tablespoon (1 lemon) lemon zest

1 teaspoon vanilla extract

powdered sugar

  1. Preheat the oven to 350 ˚F and line a 9 x 13” pan with parchment paper.
  2. Wash, dry, and slice the larger berries, toss with 1/4 cup of sugar.  Spread evenly in the prepared pan.
  3. Whisk together the flour, powder, and salt in a small bowl.  In a large bowl whisk together the remaining sugar, eggs, oil, zest, and vanilla. Stir in the the flour until just combined.
  4. Spread the batter over the berries evenly.  Bake for 35-40 minutes or until set.
  5. Let cool and dust with powdered sugar before serving.Berry Pudding Cake | Pale Yellow
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Lemon Blueberry Overnight Oatmeal

lemon blueberry overnight oatmeal | pale yellowRemember when I spent the last three weeks writing about healthy eating and juice cleanses?  Remember me telling you about all the fun events planned in June and July?  Well the first fun event just wrapped up and I am in a tail spin.  Luckily I two days before the next big happening.  And please, this is not a complainant, I’m enjoying every moment of this crazy month!  I did spend three weeks preparing!

lemon blueberry overnight oatmeal | pale yellowMy mom, two aunts, and cousin stayed with me this past weekend and we had a blast on the beach, at Smorgsburg, seeing Rock of Ages, shopping ’till we dropped, and exploring NYC by boat, train, foot, and car!  I now know, my apartment can house five people.  It was fantastic to spend so much time with my family, I feel like I get so little quality time with family; just a dinner here and there.  Now my bucket is overflowing with family love!

lemon blueberry overnight oatmeal | pale yellowMy bucket is also overflowing with love for overnight oatmeal!  I know I’m late to the game, but I love the texture, flavor, and ease.  Toss all the ingredients in a jar the night before, shake, refrigerate, and eat in the morning. The combinations are endless.  I love that this recipe is naturally vegan and could totally be gluten free.  Plus it’s creamy, filling, and super tasty.  I think everyone should start adding overnight oatmeal to their breakfast rotation, it’s made a firm place in mine!

lemon blueberry overnight oatmeal | pale yellowOne Year Ago – Strawberry Cupcakes

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Lemon Blueberry Overnight Oatmeal
Adapted from Wonky Wonderful
Yield – 1 serving, 16 ounces

1/2 cup old fashioned oats
2 tablespoons chia seeds
1 tablespoon honey
zest of 1 lemon
juice of 1/2 lemon
1 cup unsweetened almond milk
1/2 cup blueberries, fresh or frozen

  1. Add all the ingredients to a 16-ounce mason jar or other container.  Shake or stir to combine.  Make sure the honey and chia seeds become incorporated and don’t stick to the side.
  2. Cover and refrigerate overnight.lemon blueberry overnight oatmeal | pale yellow

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes | Pale YellowThis is my second recipe for lemon blueberry cupcakes.  Here is the first.  Sometimes it’s hard to think of a recipe that isn’t chocolate or vanilla, crazy and complicated, and/or boozy.  I was looking for cupcakes to bring to my group of hydroponic students to celebrate their last day.  It’s hard to believe it’s been a year since I’ve baked students, I miss it!

Lemon Blueberry Cupcakes | Pale YellowWhen baking for students, recipes need to be kept simple and booze-free.  Kids seem to have more straight-forward tastes than adults.  My original was idea was to put spinach or cabbage or lettuce in cupcakes since that’s what they grew, but it sounded a little gross.  So I went for something bright, fresh, and springy.  Boom, lemon + blueberry it is.

Lemon Blueberry Cupcakes | Pale YellowI spent so much of my childhood avoiding blueberries and other foods, even cream cheese frosting.  Yes, at one point in my life I was so picky I wouldn’t even eat cream cheese frosting.  Luckily, I got over myself because there was so much goodness in the world I was missing out on!

Lemon Blueberry Cupcakes | Pale YellowThe cupcakes are moist, tender, and light.  Whenever I eat something with lemon, I sort of assume it’s healthier for me to consume.  The blueberries provide moisture and pockets of juicy goodness.  Adding a dreamy, lemon cream cheese frosting is the perfect choice to balance the sweetness and the tartness from the sugar and the lemons.  These should be your go-to treat whenever you’re looking for a delightful, springy dessert!Lemon Blueberry Cupcakes | Pale Yellow

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Lemon Blueberry Cupcakes
Adapted from Budding Baketress
Yield – 18 cupcakes

Lemon Blueberry Cupcakes
3/4 cup + 2 tablespoons flour
1 cup blueberries, fresh
3/4 cup cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
zest of one lemon
3/4 cup + 2 tablespoons sugar
8 tablespoons unsalted butter, room temperature
2 eggs
2 tablespoons lemon juice, from 1 lemon
1/2 cup + 2 tablespoons milk

Lemon Cream Cheese Frosting
8 ounces cream cheese, room temperature
5 tablespoons unsalted butter, room temperature
3 cups powdered sugar
zest of one lemon
1 tablespoon lemon juice, from 1 lemon
Blueberries + sugar for garnishing

  1. Cupcakes – Preheat the oven to 350 ˚F and line cupcake tins with liners.
  2. Toss the blueberries with 2 tablespoons of flour and set aside.
  3. Whisk together the flours, powder and salt.
  4. In the bowl of a stand mixer with a paddle attachment, massage the sugar and lemon zest together until the sugar because soft and fragrant.  Add the butter and beat until pale yellow, about 2-3 minutes.  Beat in the eggs one at a time and then beat in the vanilla.  Scrape the bowl as needed.
  5. Turn the mixer to low and add half the flour mixture.  Add the milk and then the remaining flour.  Mix until just combined.
  6. Gently fold in the blueberries.
  7. Use a standard ice cream scoop to portion the batter into the cupcake liners, they should be about 3/4 of the way full.  Bake for 18-20 minutes or until an inserted toothpick comes out clean.
  8. Let cool completely on a wire rack.
  9. Frosting – In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and butter together until light and fluffy.  Add the powdered sugar in 1/2 cup increments and beat to combine in between additions.
  10. Beat in the zest and lemon juice until the frosting is smooth and fluffy.
  11. Add the frosting to a piping bag with a large star tip.  Pipe a swirl on each cupcake.
  12. Toss the remaining blueberries in granulated sugar.  Place a few on each cupcake for garnish.

Lemon Blueberry Cupcakes | Pale Yellow

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Lemon Cheesecake Ice Cream

lemon cheesecake ice cream | pale yellowIt’s getting a little cold outside, so cold I finally closed my window.  But then it gets warm outside, or I get warm from walking fast and open all the windows.  I love snuggling down into my covers at night.  It feels so lovely to be warm and cozy.  Getting up in the morning is tough when my whole room is cold but my bed is warm.  Oh #firstworldproblems!

lemon cheesecake ice cream | pale yellowWith that being said, it’s never too cold for ice cream, especially cream cheese cheesecake ice cream.  I’ve been thinking about making lemon cheesecake ice cream since I made these bars.  While cutting the bars into square-ish shapes, I had end pieces that I didn’t want to waste.  Sure, I ate a few, but what to do with the rest?  So I did what I usually do: chop the scrapes into pieces and toss into the freezer to be used later.  After some thinking, I decided on lemon cheesecake ice cream with lemon cheesecake pieces!  Too much?  Never!!

lemon cheesecake ice cream | pale yellowI’m a huge fan of custard-based ice cream and rarely deviate from that model and am very apprehensive about homemade ice made with sweetened condensed milk.  My choices are limited.  I have read plenty of ice cream recipes with cream cheese but still wondered about the final taste and texture.  After researching the best recipe and making a batch of cream cheese ice, I no longer wonder or question!

lemon cheesecake ice cream | pale yellowCheesecake ice cream is fantastic!  You can really taste the tangy-ness of the cream cheese and it balances so well with the sweetness of the ice cream.  The texture is lovely and creamy without being icy.  Although I brought you lemon flavor here, I’m sure you can add any flavoring to the delicious cream cheese base with wonderful results!  Plus, this recipe is super easy, you’re just whipping up ingredients and not cooking/cooling eggs.  Whether you have leftover lemon cheesecake bars or not, you should definitely make this ice cream at home.

lemon cheesecake ice cream | pale yellowOne Year Ago – Pumpkin Pie Jello Shots

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Lemon Cheesecake Ice Cream
Adapted from Epicurious
Yield – 1 quart

8 ounces cream cheese, 1/3 fat & softened
1 cup 2% milk
zest of 1 lemon
1 tablespoon lemon juice
3/4 cup sugar
1/8 teaspoon salt
1/2 cup heavy cream
1 tablespoon citron vodka
lemon cheesecake bar trimmings, optional

  1. Place the bowl of the ice cream maker in the freezer.
  2. Add the first eight ingredients into a blender.  Blend until smooth.
  3. Let the mixture marry overnight in the fridge.
  4. Add the mix to the ice cream maker and churn according to your manufacturer’s directions.  Fold in the lemon cheesecake bar trimmings.
  5. Freeze for a few hours to harden completely.lemon cheesecake ice cream | pale yellow

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Peach & Lemon Soda

peach & lemon soda | pale yellowThere are many items I thought could could never be made at home, one such thing is soda.  Soda, or pop, as I referred to it growing up, always seemed like something you had to buy in the store.  Then I received a soda stream and realized I could carbonate water at home which is super cool and convenient.peach and lemon soda | pale yellowAnd then I learned I could make my own homemade syrups to add to carbonated water, creating soda for scratch.  But finally  I saw the post from Lindsay of Love and Olive Oil on how to make peach lemon verbena soda; I bought little bottles at the store that day!  I was in for this next great adventure in soda making.peach and lemon soda | pale yellowBesides, champagne yeast is fun to buy and super cheap on Amazon.  Homemade soda is easy!  Simple syrup, flavoring, water, pinch of yeast, shake, leave alone, and chill. In two days you basically become a badass and can sip your own soda all day long.

peach and lemon soda | pale yellowMy soda was extra carbonated, so I probably could have refrigerated after 1 day instead of 2 to stop the fermentation process or added less yeast.  Either way, CAUTION, open the soda over the sink.  Peach and lemon soda is sweet with a touch of lemon and a pop of freshness from the peach.  Although I have only enjoyed the soda on it’s own (with a giant ice cube, of course), I can’t help but guess this would be fabulous with a splash of …

peach and lemon soda | pale yellowBOURBON!!  Obviously bourbon.  We all know it’s my favorite!  I’m trying to limit weekday drinking, so I’ll let you know for sure about the bourbon idea soon!  Be cool, make your own soda!

peach and lemon soda | pale yellowOne Year Ago – Fruit Curd

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Peach & Lemon Soda
Adapted from Love and Olive Oil
Yield – 4 8-ounce bottles

1/3 cup sugar
1/3 cup water
zest from 1 lemon, in thick strips
2 large peaches
2 1/2 cups water
1/4 cup lemon juice (2 lemons)
champagne yeast

  1. First make a simple syrup by combining the sugar, 1/3 cup water, and the zest from one lemon in a small saucepan.  Heat until all the sugar is dissolved.  Remove the lemon zest and all the syrup to cool completely.
  2. Peel the peaches and remove the pits.  Blend until smooth and then run through a strainer to get rid of any solids.
  3. Add the pureed peach, water, lemon juice, and simple syrup to a bowl and mix to combine.  Divide evenly between your bottles.
  4. Sprinkle a tiny pinch of champagne yeast in each bottle and close the lid tightly.  Shake and store in a cool dark place for 48 hours.  Shake every 24 hours.
  5. Store in the fridge after 48 hours to stop the fermentation process and cool before drinking.peach and lemon soda | pale yellow

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Lemon Cheesecake Bars

lemon cheesecake bars | pale yellow Every fall one of my favorite days of the year is Lobster Day.  Ruth, Dean, Nicole, Matt, (used to be & Stacey), and I get together to cook and eat lobster.  It started because I had never eaten lobster and now continues because we all love lobster and its a fun yearly tradition.  On Friday you can read about my recent trip to Maine and my LOVE for lobster.  Seriously, I ate it three times in one week!

lemon cheesecake bars | pale yellowSeveral months ago Nicole sent me this recipe and said I should make it.  I bookmarked the recipe and pulled it out just in time for Lobster Day.  This recipe was a great find!  All of the flavors of lemon pie and cheesecake are together in an easy to serve and eat bar.  I let Nicole and Matt keep the leftovers and I was seriously regretting that generosity the next day.

lemon cheesecake bars | pale yellowAs much as I enjoy lemon desserts and cheesecake desserts, neither is my go-to choice or something I crave.  However, when put together, something magical happened!  It was amazing to pour the cheesecake layer over the lemon layer and have it separate into three distinct layers upon baking.

lemon cheesecake bars | pale yellowThis recipe requires a few messy  bowls, but it is easy to mix up and ends with a lot of servings!  The crust is crispy and buttery and the perfect vehicle to hold all the lemon goodness.  The lemon layer is tart, but sweet, and the cheesecake layer is gloriously tangy and creamy.  All the textures and flavor notes are present to make you happy.  I’m serious when I say these bars are fantastic and you need to put them on your to-bake list now!

lemon cheesecake bars | pale yellowOne Year Ago – Dark chocolate and pistachio cookies

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Lemon Cheesecake Bars
Adapted from Allrecipes
Yield – 18 bars

1 1/2 cups flour
1/2 cup powdered sugar
1 tablespoon cornstarch
3/4 cup (1 1/2) sticks unsalted butter, cold
4 eggs
1 1/2 cups sugar
pinch of salt
1 tablespoon flour
1 tablespoon lemon zest
1/2 cup lemon juice (3-4 lemons)
2 8-ounces blocks of cream cheese, room temperature
1 cup sugar
2 eggs
splash of vanilla
pinch of salt

  1. Preheat the oven to 350 ˚F and line a 9×13” pan with foil making sure there is excess foil on all sides.  Grease the foil liberally.  Set aside.
  2. Crust – Whisk together 1 1/2 cups flour, powdered sugar, and cornstarch.  Cut the butter into small cubes and use a pastry blender to work the butter into the dry ingredients.  Work the crust until it clumps together.  Press the crust into the bottom of the prepared pan evenly and firmly.  Bake for 18 minutes until the crust begins to brown slightly.
  3. Lemon Layer – Whisk together 4 eggs, 1 1/2 cups sugar, salt, 1 tablespoon flour, lemon zest, and lemon juice until smooth.  Set aside.
  4. Cheesecake Layer – In the bowl of a stand mixer with a paddle attachment beat together the cream cheese, 1 cup sugar, 2 eggs, vanilla, and salt until well combined and smooth.
  5. Assembly – When the crust comes out of the oven pour the lemon layer on top.  Pour the cheesecake layer on top of that.  It will look like the layers are mixing, but they will settle out in the oven.
  6. Bake for 40 minutes until the middle is no longer jiggly and the top just begins to brown.  Let cool completely and then refrigerate overnight before cutting and serving.lemon cheesecake bars | pale yellow

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Greek Quinoa Salad

greek quinoa salad | pale yellow Are you tired of quinoa yet?  I’m not.  It’s such an easy and healthful grain to add to a salad to bulk it up and make the salad more filling.  I don’t feel weighted down when I eat a quinoa salad they way I do when I eat a pasta salad or rice dish.  Maybe it’s the lack of gluten?

greek quinoa salad | pale yellowAt any given time Ruth and I both have leftover quinoa dishes in our fridge.  Yes, I know, we are very much yuppy white girls who live in Park Slope.  I fully acknowledge the stereotype and own up to it.  However, we’re not buying our quinoa from the co-op, so that should count for something, right?  There is nothing wrong with wanting to eat filling meals that are healthy!

greek quinoa salad | pale yellowI like this particular quinoa salad because nothing is cooked besides the quinoa; all the vegetables are raw.  The onions have bite while the cucumbers and tomatoes are juicy.  If you’re so inclined, add kalamata olives, I know they are traditional in Greek salads.  I, however, despise olives and will not include them in my salad, ever.  Plus, there is feta.  Feta is probably my second favorite cheese because of how crumbly and salty it is, I love feta in my salads!

greek quinoa salad | pale yellowThe parsley adds freshness and the lemon juice brightness.  This Greek quinoa salad is bright and friendly.  Because there is more of a dressing, it feels more salad like and I enjoy serving heaping cup fulls over beautiful baby spinach leaves.  That’s just me, you can serve your quinoa however you want!  This is a fantastic salad to eat throughout my first official week back to work.

greek quinoa salad | pale yellowOne Year Ago – Cheesy Garlic Cauliflower “Bread”

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Greek Quinoa Salad
Yield – 4 lunch servings

1 cup quinoa
2 cups vegetable stock
1 medium red onion
1 yellow pepper
2 roma tomatoes
1 English cucumber
1 bunch parsley
salt + pepper
1 tablespoon dried oregano
1 tablespoon olive oil
1/4 cup lemon juice
4 ounces feta
spinach, optional

  1. Add the quinoa and vegetable stock to a medium saucepan over low heat.  Simmer and cook until all the liquid is absorbed, stirring periodically.
  2. Slice the onion into thin slivers and chop the pepper.  Add to a large bowl.
  3. Roughly chop the tomatoes, cucumber, and parsley.  Add to the bowl.  Sprinkle a liberal dosage of salt and freshly ground black pepper.  Sprinkle in the oregano.  Mix to combine everything.
  4. Taste the vegetables, add more seasoning as needed.
  5. Cube the feta and set aside.
  6. Mix together the olive oil and lemon juice, add the to vegetables and toss to combine.
  7. Add the cooked quinoa to the bowl and stir to mix.  Gently fold in the feta.
  8. Serve over a bed of spinach if desired.

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