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Lemon and Ricotta Muffins Recipe. Earl Grey Cupcakes with Lemon Buttercream | The Seventh Duchess. The Seventh DuchessBlogRecipesEarl Grey Cupcakes with Lemon Buttercream Archives Yields: 12 – 15, I halved the original recipe For the cake: 1/2 cup unsalted butter, at room temperature 1 cup of sugar 2 eggs 1 1/2 cups of flour 2 tbsn. baking powder 1/2 tsp. salt 1/2 cup milk 2 teaspoons of “Mon Amour” French Earl Grey by The Seventh Duchess 1. 2. For the icing: 1/2 cup unsalted butter 2 cups of icing sugar zest of 1 lemon 1 1/2 tbsn. lemon juice 1. *Image: Earl Grey Tea, Blueberry and Lemon Cake. A.k.a the most sophisticated loaf cake you’ll ever eat. (There’s poppy seeds in there too – HELlo – but that would make the title even longer than it already is).

The loaf cake started out as an idea for a flavour pairing whilst I was drinking a cup of Earl Grey. It has always been my favourite tea – there’s something so dreamy about the aroma, exuding calmness and comfort. As it has a bunch of flavours going on in it too, it makes an ideal tea for infusing into foods, too! Hooray! At first I tried straight up throwing tea leaves into the batter – it didn’t really do much though. I decided to not give up on the cake, and tried another round of lets-try-to-get-tea-into-my-cake. SO I tried a) reducing the sugar, b) increasing the butter (fat is flavour, yo) and c) actually adding brewed tea (very, very strong tea) and the leaves to the batter.

Having my tea and eating it too. Side note: I blame that on my friends for telling lame jokes around me too often. Ohkay, back to cake story time. Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling. Ricotta Lemon Rosemary Cupcakes with Tomato Jam Filling I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather and sunshine. I had a miserable week. And I haven’t baked anything since. Makes 12 Ingredients: 1 ½ cups all-purpose flour ½ cup fine stone-ground cornmeal 1 ½ tsp baking powder ½ tsp baking soda ½ tsp salt1 cup granulated sugar Zest of 2 medium lemons 8 oz (1 cup) whole fat ricotta, at room temperature (if it’s made according to this recipe, the ricotta will be smooth enough to proceed right away; store-bought ricotta will need a whirl in a food processor) 1/3 cup extra-virgin olive oil 2 large eggs 2 tbsp lemon juice 1 tsp pure vanilla extract ½ tsp pure lemon extract (optional) 2 tsp finely chopped fresh rosemaryAbout ¼ to 1/3 cup of tomato black pepper jam (apricot jam would be also terrific here) Preparation:

Devil’s Mini-Cupcakes with Lemon Cream Cheese Frosting. I made these little cakes for my son’s school birthday party. We’d been arguing for a while if they should (or should not) have colored sprinkles on their tops. Tim kept saying that the sprinkles could significantly increase the cupcakes’ popularity. Well, I had my own counterarguments, and I won after all. They were very well received nevertheless. The cupcake batter is a famous Flo Braker’s devil’s food cake; the one that Alice Medrich tried to improve but couldn’t make it any better. It is delicious, moist and tender, very American, but without so commonly excessive overalkalized cocoa flavor.

Makes 48 mini-cupcakes For the cupcakes: 2 cups (7 oz) sifted (before measuring) cake flour1 tsp baking soda¼ tsp salt½ cup sifted natural cocoa powder½ cup lukewarm water½ cup buttermilk, at room temperature½ cup water2 tsp pure vanilla extract2 large eggs, at room temperature8 tbsp (1 stick, 113 g) unsalted butter, at room temperature1 cup fine granulated sugar1 cup packed light brown sugar. Lemon & olive oil cupcakes with raspberry cream cheese frosting v2.0.

I reckon if you could taste sunshine it would taste like tangy citrusy lemon and the grassy fruity and pepperiness you get in really good olive oil. So a wee while ago when I saw a recipe for lemon & olive oil cake I remember thinking: that sounds like sunshine in a cake. But when I went to find the recipe again, I couldn't for the life of me find THE one I was looking for. I was positive it was an Ottolenghi recipe but I think I got mixed up with their lemon polenta cake. Then I was convinced that I'd seen a recipe on smitten kitchen's blog, or maybe orangette's blog. But alas, no luck. Without a proper recipe, I thought why the heck not adapt my go to cupcake recipe and see if that doesn't work. These cupcakes were for my lovely friend Pav's Alice in Wonderland bridal shower in the weekend. I'd made a raspberry cream cheese frosting before but that time the frosting was a bit too oozy even though it tasted phenomenal. Did the olive oil come through?

Lemon & Olive Oil Cupcakes 1. 2. 3. When brûlée goes bad: Lemon Coconut Cheesecake Bars. Amélie Poulain cultive un goût particulier pour les tous petits plaisirs. Elle aime plonger sa main au plus profond d’un sac de grain... briser la croûte des crèmes brûlées avec la pointe de la petite cuillère... et faire des ricochets sur le Canal Saint-Martin. ~ Le fabuleux destin d'Amélie Poulain.

Amelie cultivates a taste for small pleasures. She likes dipping her hand into sacks of grain, cracking crème brûlée with a teaspoon and skipping stones at St. Martin's Canal ~ Amelie These were meant to be brûlée bars. But despite what people tell you, you just can't brûlée properly in the oven. So I just topped the rest of the Lemon Cheesecake Slices I made for our Baking for Hospice Fifty Shades of Yellow round with crunchy toasted coconut making them Lemon Coconut Cheesecake Slices.

Whining about my lack of flame throwing equipment aside, the toasted coconut was a great substitute. These cheesecake slices are criminally easy both to make and to eat. Lemon Coconut Cheesecake Bars 1. 2. 3. Almond Cake. I received a few request for the recipe of this cake. So here it goes : Ingredient for the cake : 150 gram of butter150 gram of sugar275 gram of flour1 tsp of baking powder1/2 tsp of salt3 eggs200 ml of milk100 gram of ground almond1 tsp of almond essence1 tsp of lemon zest 1) Line and grease a 8" or 9" cake tin. 2) Sift flour, salt and baking powder.3) Cream butter and sugar until light and fluffy.

Recipe for Lemon curd 5 egg yolks1 cup of sugar2 tsp of corn starch4 lemons - zested and juiced50 gram of butter 1) In a heavy saucepan combine egg yolks, sugar, lemon zest, juice and corn starch2) Whisk over low heat until curd thicken and bubbles appear on the surface. Lemon Lemon Loaf. My good friend Choy gave me a cook book called ‘Best of the Best Cookbook’. It is the BEST RECIPES from 25 best chefs of the year. It consist recipes of Giada de Laurentiis, Mario Batali, Bobby Flay, Pauline Nguyen and many more talented chefs. I flip through the books and there are many recipes that I wanted to try out but there is one recipe that stands out among the rest. It is a Lemon cake by Matt Lewis and Renato Poliafito from their book Baked: New Frontiers in Baking. I like it for the fact that it is a lemon cake and also the cake is made solely with a food processor which I've never done before. .

For a lemon freak like me, this is heaven. Ingredients for the cake:(From Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito) Makes 2 loaves Ingredients for the syrup: 1/3 cup fresh lemon juice 1/3 cup sugar Ingredients the glaze: 2 cups confectioner's sugar (I used 1 cup) 4 to 6 Tablespoons fresh lemon juice (I use 2 tbsp) 1. To make the lemon syrup: Lemon Curd Pound Cake. I know I have been featuring a lot of recipes using lemons but I can't help it as I have ample supply of Meyer lemons from my neighbor. I came up with this cake with some leftover lemon curd . This rich, buttery pound cake has a nice crunch of toasted almond and both sweet and tart at the same time with the addition of lemon curd on top. Just simply spoon the lemon curd on top of the cake batter and bake. This cake goes really well with a cup of strong coffee. Ingredients: 113 gram butter 1/2 cup sugar 1 cup flour 1/3 cup almond meal 1 tsp baking powder 1/4 tsp salt 2 large eggs 2 tbsp sour cream 6 tbsp lemon curd 1/3 cup sliced almond 2 tsp lemon zest 1. 4.

Improved Lemon Curd. Did you know that there is no such a thing as a Meyer lemon anymore? Well, at least not as we know them. Officially, they haven’t existed for about fifty years, when a virus attacked the Meyer lemon trees and they were banned in the United States. Then in 1975, a new, “Improved” Meyer lemon tree was released that was virus-free, and people began planting them in backyards in America. And in Paris apartments, too. (More on that, later…) Some think that the now-extinct Meyer lemons, and the new, Improved Meyer lemons, are a hybrid between oranges and lemons. Because they are relatively fragile, these delicate citrus fruits don’t ship well. Yet I scored when a friend arrived in Paris, claiming to have not one—but two Improved Meyer lemons for me. And Improved Meyer lemon juice is sweeter than standard Eureka lemon juice, and the small amount might get lost in another dessert.

If you’ve never made, or tasted, lemon curd, you’re in for a treat. Related Links and Recipes Lemon Tart Citrus. Coconut and lemon syrup cake. Coconut and lemon syrup cake 150g butter 1 cup (220g) caster (superfine) sugar 1 tablespoon finely grated lemon rind 3 eggs 1½ cups (120g) dessicated coconut 1½ cups (225g) self-raising (self-rising) flour ¾ cup (185ml) milk lemon syrup 1 cup (220g) caster (superfine) sugar ¾ cup (185ml) water 2 tablespoons lemon juice Preheat oven to 180°C (355ºF). Beat the butter, sugar and lemon rind in an electric mixer until light and creamy. Add the eggs and beat well. To make the lemon syrup, combine the sugar, water and lemon juice in a saucepan over medium heat and stir until dissolved. Heston Blumenthal’s Lemon Tart Recipe. 1. Using a mixer fitted with a paddle attachment, mix the flour, butter and salt on low speed until it becomes a sand like texture (approximately 2-3 minutes). 2. In the meantime, in a tall container blitz together the icing sugar and egg yolks with a hand blender. 3.

Add the vanilla seeds and lemon zest to the egg yolk mixture and then add to the bowl in the mixer and continue to mix on low speed until fully combined and a very soft dough has formed (approximately 3-5 minutes). 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. Meyer Lemon and Blueberry Bread. In looking for a way to use up the rest of my meyer lemons, it occured to me to make some sort of baked good. A stretch, I know. Actually, my first thought was to make a lemon pudding. This thought took place before I completely lost my appetite for custardy desserts, so it wouldn’t do. I started searching for lemon bread recipes instead. The most common lemon bread combinations seem to be zucchini lemon and blueberry lemon.

I immediately ruled out anything with a glaze, as I wasn’t looking for a cake. It occured to me that the bread might not be sweet enough with a one-to-one substitution, but I did not alter the amount of sugar for two reasons. Overall, this turned out to be delicious. Meyer Lemon and Blueberry Bread Preheat oven to 350ºF. Stir blueberries into dry ingredients to coat. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Makes 1 loaf.. By the way – this bread gets even more moist and lemony the next day if you wrap it well once it’s cooled. Lemon Cornmeal Breakfast Cake. There are only three reason why I would rip the shirt off my body in public: 1. If a kitten were on fire and I needed to smother him, put him out, cuddle him, give him food, and make him mine forever. 2. If I discovered a bee… a ferocious, man-eating bee, down my shirt. 3. Yesterday, I ripped my shirt off in a spazzy, screaming fit on Main Street in Santa Monica.

Then I was just standing there… on the street… shirtless… in my ugly bra… the one that looks like my grandma’s sprotsbra. As I’m struggling with the sleeves, trying to get my shirt back on… I see a pair of feet stroll past me. My sleeves were all wonky, I couldn’t button my shirt inside out. I never did look up from the ground. Lessons were learned. In more important news, I made a lovely lemon cake. Let me tell you about it… it’ll distract me from the humiliation. This lemon cake is simple and unassuming. What the name of this cake doesn’t tell you is that is has browned butter in it. Lemon Cornmeal Breakfast Cake 1/2 teaspoon salt. Mini Lemon Cheesecake. Adapted from: Cuisine Paradise Make 12 | Prep Time: 15 minutes | Bake Time: 22 minutes Ingredients: Crust: 3/4 cup graham cracker crumbs (7 graham crackers) 1 tablespoon brown sugar, packed 3 tablespoons unsalted butter, melted Filling: 12 ounces cream cheese, room temperature 1/2 cup granulated sugar 1/4 cup sour cream 1 tablespoon lemon zest 3 eggs 1 teaspoon vanilla extract 3 tablespoons lemon juice Toppings: Blueberry Raspberry Lemon slices Method: In a bowl, add in the graham cracker crumbs, brown sugar and butter.

Preheat the oven at 350°F. Attach the metal blade to your food processor. Add 1 egg at a time and pulse until combined. Remove the baking cups from the refrigerator. Bake them for 20-22 minutes or until the centers are firm. Chill the cupcakes in the refrigerator for at least 2 hours or overnight. Cook’s Note: I used the 3.25 oz soufflé paper baking cups. Triple berry summer buttermilk bundt. Lemon Blueberry Bread Recipe. Lemon Coconut Bread. Lemon Cranberry Coconut Bread. Lemon Blackberry Coffee Cake with Lemon Streusel. Lemony Olive Oil Banana Bread Recipe. Lemon-Drenched Lemon Cake. Lemon and Matcha Marble Pound Cake. Glazed Lemon Bread Recipe. Lemon cake. Lemon yogurt anything cake.