Lemon-Blueberry-Flan Bundt Cake

Ever had one of those "I've lost it and my mind has left my body" moments?  Okay, well maybe I'm the only one, but Saturday I lost it.  After dealing with what can only be described as way too much stupid the last few months I walked downstairs half-asleep, hadn't even turned on the lights yet and stepped in dog pee(I should also mention this has been a recurring theme as of late).  I'm not quite sure whom I yelled at more Hot Dog Dude or the one who I knew was really responsible - Rusty.  Yes I'm naming names; despite having two children Ted has always been my favorite (there I said it).  For years I always had my suspicions about Rusty, he just has the yeah I did it and what the hell are you going to do about it look about him.  I can't even tell you how many times I've come home from being out to find bathroom trash strewn from the upstairs to the downstairs.

I went to yoga this morning and said, "Namaste" and everything which I think means bye-bye to all the drama you dealt with before you got here, but I'm still feeling a little on edge, so let's go to a happy place and talk about this light, luscious, lemon-blueberry-flan cake.  I have it on good authority that you can serve this cake to someone and it pretty much negates anything that happened previously.  Yep, slate wiped clean.

Lemon-Blueberry Masterpiece (as aptly named by my lovely niece)

Lemon Flan:
3 cups - 2% milk (whole would work fine too)
1 cup - granulated sugar
1 tablespoon - lemon zest
4 tablespoons - lemon juice
8 egg yolks, beaten (reserve 4 of the whites for the cake batter)

Lemon-Blueberry Cake:
1/2 cup - vegetable oil
1/2 cup - unsalted butter, melted
2 1/2 cups - all-purpose flour
1/2 teaspoon - baking powder
1/2 teaspoon - baking soda
1 teaspoon - salt
1 tablespoon - lemon zest
1/4 cup - lemon juice
1 1/2 cups - granulated sugar
1 cup - low-fat buttermilk
4 egg whites, whipped to soft peaks
6 ounces - fresh blueberries

1.  Rub a 12-cup capacity bundt pan with softened butter and spray with non-stick spray for good measure.
2.  Move the oven rack to the lower 2/3-rds and preheat to 350 degrees F.
3.  Put on a couple cups of water on in a tea kettle to boil.
4.  Whip the 4 egg whites in the bowl of a mixer or by hand until soft peaks form.  Set aside.
5.  In another large bowl add vegetable oil, butter, flour, baking powder, baking soda, salt, lemon zest, lemon juice, granulated sugar, buttermilk and mix until combined.  Fold in egg whites and then fold in blueberries until well combined.  Pour cake into the bottom of the bundt pan.
6.  In a small saucepan combine milk, sugar, lemon zest, and lemon juice and heat on medium until hot.
7.  Ladle a little bit of the milk into the egg yolks, whisking and then adding a little more milk, then add the eggs back into the saucepan and heat for one more minute.
8.  Strain the custard with a fine sieve to remove the curdled bits that will have formed from the lemon, and slowly pour the custard over the cake batter already in the pan.
9.  Place the bundt pan in a large roasting pan and pour a couple inches of boiling water in, place carefully in the oven.
10.  Bake 60-70 minutes uncovered, until a toothpick inserted comes out from the cake clean.
11.  Remove cake from roasting pan and let cool on the counter for 45 minutes and then place in the fridge to cool for another 15-20 minutes.
12.  Invert the cake onto a serving platter and keep in the fridge until really cold and ready to serve.

If this cake doesn't get you out of the doghouse, what exactly did you do, and can you share with the whole class please.  I can use a little levity around here.

Enjoy,

Gina

Arugula, Fennel, Blueberry, Toasted Almond Salad

I find going to the gym not only provides my body with the exercise it needs but my mind the fodder it needs on occasion.  I was standing around with a few ladies waiting for our class instructor to arrive when two of them struck up the conversation of "jonesing" (their words, so not mine) for new ink.  Then they proceeded to lift up articles of clothing to exhibit their hidden treasures and compare notes; which area was the most painful, which empty spots they had future plans for.  I felt slightly (actually make that extremely) uncomfortable at the moment.  How does one bow out of such an indelicate conversation and not seem like a total wet blanket?  I have surgery scars and other battle scars from falling out of a tree when I was little but no purposely-placed curiosities.

Not that I haven't entertained the idea from time to time, but I could never come up with a real reason to subject myself to pain on purpose.  I still vividly recall that my grandfather had an old lady on his arm. She was a wrinkly old prune with a sourpuss face.  As a young child I'm supposing my brain didn't know how to extrapolate that as you age the skin wrinkles and losses its collagen and elasticity and so goes anything you have placed on it.

I think it's time we slow the song down over here now, put on some easy listening and relax with an exceptional arugula salad selected for your eating pleasure:

Arugula, Fennel, Blueberry, Toasted Almond Salad

Dressing:

4 tablespoons minced shallot 

5 tablespoons white balsamic vinegar

2 tablespoons honey

½ cup extra virgin olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Combine all the ingredients in a small jar (a mason jar works great) and shake or stir until combined. Store leftover dressing in the fridge. 

Salad:

7 ounces arugula

1/3 cup sliced almonds, lightly toasted in a small skillet

6 ounces fresh blueberries

1 medium sized fennel bulb (white part), shaved thinly 

Place the arugula, almonds, blueberries, and fennel in a large salad bowl and toss with the dressing just prior to serving.

I also know it's probably a good thing I don't tell people about my strange food hobby, I can only imagine what kind of internal head convos they'd be having.

Enjoy,

Gina

Lemon, Blueberry Shortbread Cookies

I finally got around to downloading some photos off my memory card and I was like, "Dang, I wish I could just go back to that moment in time."  You all were probably leaning towards; I dropped off the face of the planet, suffered a horrendous case of karma retribution from the Halloween episode, or worse yet was abducted by aliens.  I'm not completely ruling out the last option since there was this one episode at Trader Joe's last week where I lengthily explained why I was buying freezing dried fruit to the clerk.  For the record, never dribble on about macaronage to the uninitiated, it makes their head spin in ways I've never seen before.  For the most part, I had to lay low and do the thing I hate most, actually I dislike it so much I really don't want to give it any credence by uttering it's vile name.  So we won't talk about the four-letter word that has been sucking the life out of me these days.

Did I ever tell you guys about the stalker who asked me out on a date via weird random e-mail (Patty) shortly after I started blogging?  Apparently I lack street sense or something, because I thought it was a fabulous idea to run off and meet up with this stalker and be all starry-eyed bloggy geek with them.  We met at a swanky, hip eatery owned by the Tyler Florence in San Francisco, we sipped ice tea, we ogled our food, and of course we snapped photos of it.  After that one date I was hooked, ready to kick Hot Dog Dude to the curb and hook up with my new bff and play out some romanticized version of the Golden Girls (with much younger hotter chicks of course).  Good times I tell you.  Life changing I tell you to know that there are people out there that see no problem whatsoever with debating the merits of a perfect tart crust.

Truth be told, I have been over blogging for some time.  Yet I am far from over the wonderful people who have come into my life and made it that much better.  I adore checking up on them and seeing what treats they are baking, even what their kids and pets are up to.  Not to mention the fabulous adventures they are always on.  I am way over the endless time suck that is social media, the Pinterest whoring, and the endless content spamming.  I have received some of the sweetest e-mails from folks over the years and keep all of you in my thoughts.  I'm at a crossroads here as to whether or not filling this space fits with me anymore.  I will never be over the Christmas cookie exchange that has been going on for the last few years that included myself, Patty, Lisa C., Lisa D., Jean, and Azmina this year.  Long live the cookie exchange.

If you are far from over cookies, perhaps these may tickle your fancy.

Lemon, Blueberry, Almond, White Chocolate Shortbread

Shortbread dough:

1 cup granulated sugar

Zest from 1 lemon (Meyer is best if you can find them)

1 cup unsalted butter, room temperature

3 large egg yolks

1 teaspoon lemon extract

1/2 teaspoon kosher salt

3 cups all-purpose flour

1/3 cup dried blueberries, roughly chopped

1/3 cup whole toasted almonds, chopped

White Chocolate Ganache:

3/4 cup white chocolate, chopped finely (chips will work)

3 tablespoons heavy cream

In the bowl of a food processor combine sugar and lemon zest, pulse a few times until the aroma of the zest is nice and strong.

In the bowl of a mixer, combine butter and sugar mixture and beat until well combined and fluffy.
Add the egg yolks, lemon extract, salt, and flour and mix on low speed until combined.

Remove the dough from the mixer and fold in the blueberries and almonds.  Spread dough out into a 2-inch thick square on a piece of plastic wrap and wrap tightly and store in the fridge until well chilled, about 2 hours.

Preheat oven to 350 degrees F.

Roll the dough out on a lightly floured surface to a thickness of 1/4-inch and cut the dough with square or round cookie cutter, re-roll any scraps.  I’ve found a 2-inch square works really well and less re-rolling will be necessary. Place cut out cookies a 1/2-inch apart onto prepared baking sheets, prepared with silicone mats, parchment, or greased.

Bake for 12-15 minutes.

Cool cookies on a rack. Once completely cooled combine white chocolate and heavy cream in a small saucepan and melt on very low heat. You can either just slowly drizzle the chocolate over the cooled cookies with a small spoon or add it to a piping bag for a more controlled drizzle. 

Makes about 48 cookies if cut into 2-inch squares.

I liked these cookies so much I ended up make a few extra batches and shipping them off to a few friends I felt may be in cookie need.

So for now I shall kick back with cookies in hand and contemplate the future.  Who knows maybe I will come back as a symbol, you know like Prince.  

Happy Valentines Day!!

Gina

Lemon, Blueberry Thumbprint Cookies

In a sad but true twist of my week, it is yet Thursday again.  The fact that it is Thursday means I have to face up to the fact that tonight I have night school and I have yet again failed to do my homework.  (Wait a second...does that make me a teacher's worst nightmare?)  I do have plenty of great excuses though.  No seriously.  It's tax season and I have been doing tons of research trying to find some answers for a complicated return.

I was really ready to go into hiding to avoid having to deal with it at all, when in a final fit of desperation I decided to give the IRS a call.  After several transfers I finally ended up with a "complicated" (boy did they name that department aptly) operator.  In less than a minute John had solved the most complicated tax situation I have yet to encounter.  After an initial gush of thanks, I started to feel a slight trickle of a tear starting to stream down my face.  Then I decided it would probably be much too awkward for the both of us if I started to cry on the phone.

Instead I hopped and skipped into the kitchen to make some cookies.  I'm hoping to offer them to my night school teacher as a bribe peace offering for being her worst student ever.

Lemon, Blueberry Thumbprint Cookies
Cookie Dough:
12 tablespoons unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 3/4 cups all-purpose flour
1/4 teaspoon kosher salt
1/2 teaspoon baking soda
Zest of one lemon
1 tablespoon lemon juice

Lemon Sugar:
1/3 cup granulated sugar
Zest of one lemon

Also need:
1/3 cup blueberry jam

Preheat oven to 350 degrees F.

Combine butter, sugar, egg, flour, salt, baking soda, lemon zest, and lemon juice in a bowl and mix until combined.

Combine sugar and lemon zest in a food processor and pulse a couple of times until well combined.  Pour into a small bowl.

Shape the cookie dough into balls about 1 1/2-inch around and roll the balls into the lemon-sugar.  Place the balls a couple inches apart onto cookie sheets lined with silpats or parchment paper.

Press a dent in the middle of each ball with your thumb and fill with 1/4 teaspoon or so of blueberry jam.

Bake for 8-10 minutes.

Makes 24 cookies.

The blueberry jam bleeds a bit on the dough, perhaps not making for the prettiest of cookies.  These ugly ducklings were a serious flavor explosion though more than making up for any lacking in the looks department.

I know what you guys are thinking, "this lady eats nothing but desserts".  While on occasion that's true, but I do try and eat healthy occasionally.  Today for lunch I had a super tasty veggie wrap.  On a pretty tasty tortilla I might add.  I'd totally drop the name of them for you if I had been gifted these. For some reason, I just don't get sent the free stuff.  Hmm, pretty sure it has nothing to do with my About Me page.

Enjoy,

Gina

Blueberry, Lemon, Cream Cheese Muffins - Bringing the sunshine back

I was poised in front of the kitchen window this morning drinking in the sunlight spilling in. I've been a bit blue this week.  It's been cold, dark, and rainy as of late, not really a combination I enjoy one bit. Maybe it's all the work I did over the holidays catching up to me or finally having a few quite moments of reflection.

I'll heard good news and it brings my smile back quickly.  Then I hear bad news and it rips off the band-aid to a wound that hasn't quite yet healed.  I try not to let it all keep me down, but sometimes I just need to stop for a moment and really let it all soak in.

I let this week be a blue week, but next week I'm bringing back the sunshine.  I'm looking ahead and switching course.  It's a new year and it's time for new memories, hopefully more new friends and who knows what else is possible.    

I for one have so many things already on my want-to-do list.  Furniture yet to find and redesign, recipes already sketched out in my mind, parties I want to throw, crafts to glitter and bedazzle, places I want to visit. (Seriously, you have no idea how bad I need a vacation?  In fact so much so I've solicited a Heavy Metal band to be their roadie just so I can get a free European vacation.) (You thinking I'm kidding here, huh?)  I find looking ahead is my way out of where I'm stuck at.

I decided to change up this coffee cake recipe from Sunset just for kicks!

Blueberry layer:
12 ounces frozen blueberries
3 tablespoons sugar
1 tablespoon water
2 teaspoons cornstarch
2 teaspoons water

Batter:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cut up into 1/2" sized pieces
Zest from one lemon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 ounces plain non-fat Greek yogurt
1 teaspoon vanilla extract
2 teaspoons lemon juice
2 large eggs

Cream cheese mixture:
5 ounces cream cheese, room temperature
1/4 cup sugar
1 teaspoon lemon juice

Also needed:
1/3 cup coarsely chopped roasted, salted almonds

Preheat oven to 350 degrees F.

1) In a sauce pan over medium heat bring blueberries, sugar, and water to a boil.  Lower heat and simmer for about 3 minutes.  In a small bowl blend cornstarch and water.  Add cornstarch mixture to pan, stir until thickened.  Let cool.

2)  In a food processor add flour, sugar, butter, and lemon zest.  Pulse until it resembles coarse crumbs.  Reserve 1/2 cup; pour remaining into a large bowl.  Stir in baking powder, baking soda, and salt.  Stir to combine.  If you don't have a food processor, a pastry blender works great.

3)  Add yogurt, vanilla, lemon juice, and eggs; stir into flour mixture until incorporated.

4)  Use a muffin pan with 12 cups, line the cups with paper or aluminum liners and fill the 12 cups with the batter mixture evenly divided.  Make a slight indent in the center with a spoon.

5)  In a food processor (or bowl) mix together cream cheese, sugar, and lemon juice until smooth.  Divide this mixture evenly over the batter.

6)  Divide the blueberry mixture over the cream cheese layer.

7)  Sprinkle the reserved crumb mixture over the top of the blueberry layer.

8)  Divide the nuts evenly over the 12 muffins.

Bake for 20-25 minutes.

Do you have any big plans for the year ahead?

Gina