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Strawberry summer cake

Strawberry summer cake
It is not summer yet. In fact, it’s been raining for more than a week, and another week — the one in which I presume we’ll be introduced to our new mosquito overlords — is promised. In fact, it was so cold that I met a friend for lunch today and had to wear both a light wool sweater and a jacket. It’s almost like summer looked at New York City and said “pbbbblt!” But I know it’s coming. I know it’s coming because strawberries appeared at the Greenmarkets last week and if you think I dork out pretty badly when the first asparagus stalks appear, you ain’t seen nothing like my “the strawberries are here!” I hope this will be your summer cake. And your apartment will smell like a strawberry patch. One year ago: Rustic Rhubarb TartsTwo years ago: Raspberry Buttermilk Cake and Slaw TartareFour years ago: Cellophane Noodle Salad with Roast Pork Strawberry Summer Cake Adapted, only slightly, from Martha Stewart I recently picked up some barley flour and fell in love with it.

http://smittenkitchen.com/blog/2011/05/strawberry-summer-cake/

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Blueberry Coconut Baked Oatmeal Recipe Oats are everywhere! I know I’m late to the oat party, and I got burned out on oatmeal in college, but they have been haunting me. I’ve been seeing such beautiful & inspiring dishes all over my Instagram and Pinterest for the last two years that I finally decided to give oatmeal another shot and you know what? I’m starting to come around, and it’s recipes like that one that are getting me there. This oaty-nutty-cinnamony goodness is really closer to a soft oatmeal cookie or the topping of a fruit crumble… and it’s a far cry from the packet of instant oats mixed with water and microwaved that I was so obsessed with before. It’s also going to be the perfect sweet yet-still-somewhat healthy dish for your Mother’s Day brunch this weekend.

new york cheesecake New Yorkers have a reputation for being pushy and over-the-top — these are things you learn when you leave the city for a weekend, and a ticketing agent at the airport in Tulsa, for example, informs you that you’re so much more polite than she thought a New Yorker would be. We apparently like things bolder and taller and shinier and more intense and while I’m not sure if this really applies to your average straphanger commuting from walk-up to cubicle and back again everyday, I am absolutely certain that it applies to our cheesecakes. (No, the other kind, silly.) How is a New York Cheesecake unlike any other cheesecake? To begin, it’s very very tall. blueberry boy bait A few weeks ago, as I was going on about how much I like just about every color and shade of baked fruit desserts, the goofier the name — be it “grunt”, “slump”, “buckle”, or “betty” — the better, a reader named Shirley asked me if I’d ever tried anything called Blueberry Boy Bait. And people, seeing as I unabashedly choose magazines for their covers and fawn over the titles of books (“I Was Told There’d Be Cake,” anyone?) that I have no interest in reading, let’s just say that although I had no idea what Blueberry Boy Bait was, I knew it would be made, in my kitchen, sooner than soon.

Living Healthy With Chocolate Have you ever had avocado bread? This bread is made with buttery avocado goodness and chocolate. This is a great combination because the avocado adds healthy fats and nutrients to this dessert, while the chocolate hides the flavor of the avocado. You are then left with a chocolaty tasting bread that is creamy and moist. I have seen a lot of recipes coming out lately for mousses with the main ingredients being avocado and chocolate, so why not turn these two ingredients into a loaf that you can take with you anywhere for a snack? Lemon Blueberry Bread Recipe Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm). In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest. Remove 1 tablespoon of the flour mixture. Place the blueberries in a separate bowl and toss the berries with the 1 tablespoon flour (this will help prevent the blueberries from sinking to the bottom of the pan during baking.) In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute).

Blueberry Lemon Oven Pancake Today’s Blueberry Lemon Oven Pancake is a beautiful, humbling reminder that my primary duty as a cook is to take the best ingredients I can find…and not mess them up. I can’t take credit for that line—I heard it from Anthony Bourdain, who repeated it from someone else, on an old episode of No Reservations—but as someone who has a propensity for making things unnecessarily complicated, it stuck with me. When I set out to make an oven pancake (or German pancake or Dutch baby or puff pancake—I never did find a clear distinction between the terms, so pick your favorite), I didn’t think it would be difficult; I just had no idea it would be this easy. Or that it would taste this good.

Cheesecake in a Jar Recipe I’m fairly certain that I’ve discussed my lack of love for the great outdoors, so it’s safe to say you’ll never hear me writing about long hikes in the woods or camping anywhere other than on a deck chair at a five star resort (Hey, I can dream, right?). Not to say that I am not fond of the fresh air and scenery, I just like to keep a screen between me and the bugs. Needless to say, I don’t last long at picnics in the park or anywhere outdoors for that matter. Usually an annoying fly or buzzing bee will send me into a fit within 20 minutes and I’ll sit there contemplating my escape route or the idea of eating in my air conditioned vehicle. Problem is, I am a big pan of picnic food.

Whole Grain Blueberry Buckle Crisps and cobblers are fairly common fruit desserts and, when you hear either one mentioned you probably have a clear idea of what to expect. Buckles fall into the same general category, but get a lot more questioning looks when mentioned than some other fruity desserts. A “buckle” is a fruit-laden cake that gets its name from the fact that the added moisture from all the fruit can actually cause the cake to “buckle” a bit in the center. While cake batter is what gives the cake substance and structure, the dessert should have a very high fruit content. Buckles also often have a slightly crispy topping of sugar or a thin layer of streusel. Sill loaded with fresh blueberries after making my bluberry tart, juicy blueberries were my fruit of choice for this buckle.

Gluten Free Vegan Banana Muffins My love for muffins has been going strong for 26 years now and has no intention of slowing. It all started with the crumb-top blueberry muffins my grandma would make for the grandkids. I’d wake up early in a messy-haired daze and eagerly round the corner to the kitchen to always find a plate of fresh baked muffins on the counter. My grandma is the best at food, period. I’d heat up two jumbo sized gems and slather them in butter.

Katiecakes: Earl Grey Cupcakes Everyone loves a cup of tea, and those who don't... well I simply don't trust them. As my fiancee delves deeper into his love of coffee I find myself drinking more exotic and exciting teas in a vain attempt to tempt him away from his espresso machine. My cupboards are bulging with dozens of different varieties, loose leaf, bags, flowering you name it, I have it! Even with all of these colourful and tasty teas adorning my shelves I always come back to the same two favorites, a good old cup of builders brew (you can't beat it) and a steaming cup of Earl Grey. I've made these cupcakes tonnes of times and they never disappoint. Delicately scented they're the perfect accompaniment to an afternoon curled up with your favorite book and a beautiful cup of their namesakes tea.

Cherry Clafoutis with Chestnut Flour Recipe I attended the Omnivore festival in Paris last week, a fabulous three-day event during which inspiring chefs climb up on stage to demo dishes and talk about their cuisine, and the sentiment that was expressed by several of them mirrors my own: we are currently going through the toughest time of year for the produce-oriented cook. It no longer feels like winter, and certainly we’ve had our share of cold-weather vegetables, but spring is not quite there, and the bounty it promises has yet to be delivered. We are stuck in this limbo of non-season, having to make do with what’s left of the winter months — which isn’t actually very much — as we dream of pea shoots and strawberries. Recently, this limbo of non-season has made me pine for — of all things — cherry clafoutis. Fruit is especially hard. The apples and pears are all from storage, and the citrus is a wan version of itself — all pith and little flavor — so we’re mostly left with exotic or frozen fruit.

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