When Life Gives You Lemons...Make Lemon-Yogurt-Olive-Oil-Cake, with Blueberries

Yes, all of that good stuff is in this loaf cake. Yum.



I stumbled upon a version of this recipe over at SmittenKitchen and there were many different suggestions for substitutions, additions, etc. Below, I've included the version of the recipe I made.

I can't vouch for the tastiness of the loaf itself because I gave it as a birthday gift to a friend. But, I did double the recipe and make a batch of muffin versions which were oh-so-moist-and-tasty! (However, they did not brown quite as beautifully as the loaf did--I'll remember this for next time.) The combination of the tangy yogurt and the fruity olive oil made this dessert--or breakfast, or snack--truly unique. I think using Greek yogurt helps keep the cake from tasting too sweet, so you get the full effect of lemon + blueberry + yogurt + olive oil. Try it and let me know what you think!

Lemon-Yogurt-Olive-Oil-Cake
Adapted from SmittenKitchen

1 1/2 cups + 1 tablespoon all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain Greek yogurt (I used 1/2 non-fat)
1 cup plus 1 tablespoon sugar
3 extra-large eggs
2 teaspoons grated lemon zest (approximately 2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup olive oil
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed (I used frozen wild blueberries)
1/3 cup freshly squeezed lemon juice

Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.

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More From the Studio

photo by Kelsey Crews

When I'm not dreaming up designs for wedding invitations, perusing cookbooks for lemony creations, or contemplating my next blog post, I'm usually working on other applications of print design. I recently designed a logo for Kelsey Crews Photo. Kelsey is a talented and cheerful Santa Barbara-based wedding and lifestyle photographer. I enjoy Kelsey's work because it captures the moments-of, and the moments-in-between. Kelsey wanted a logo that was fresh, simple and fun.



Once we completed the logo, I developed stationery and other promotional pieces. This folding wedding piece showcases some of Kelsey's work and includes information about her wedding photography packages. Similar to a wedding invitation, the folding piece is printed on a watercolor-textured paper, bound by a belly band, and fits snugly into an envelope.




photos by Kelsey Crews

To view Kelsey's portfolio or request information, visit www.kcrewsphoto.com.

If you'd like to see other examples of the work I do when I'm not wearing my Lilly & Louise hat, click here.

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Living La Vida Buena

I spent last week on vacation in Todos Santos, Mexico (hence the radio silence). The light, the sunshine and cool breeze, the juxtaposition of the desert and the huerta, the crystal clear ocean...and the tacos de camarones were inspiring. It was one of those real vacations where you never know what time it is, and it doesn't really matter; the kind where good friends, good food, a little bit of dust, and beautiful natural surroundings abound. It was lovely and so relaxing.



The photo above is of macadamia nuts we found on a trek to the beach one day. We took them back to home base, cracked the hard shells with a hammer and enjoyed them on a salad later that night. Yum!

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When Life Gives You Lemons...Make Classic Lemon Bars

With a plethora of lemons, classic lemon bars are an easy go-to recipe that is sure to please a crowd. I realize this is my first post about lemon bars! I think I've avoided sharing a lemon bar recipe because I hadn't quite found the right one...but I think I finally have! It's the perfect shortbread-to-curd consistency, with the shortbread crisp and the curd perfectly set, although, be warned that it does involve a few extra steps to make it so. It sure pleased the crowd I shared it with.



The Ultimate Lemon Butter Bar
from Epicuriuos

Shortbread Base
10 tablespoons unsalted butter (cold)
2 tablespoons powdered sugar
2 tablespoons granulated sugar
1 1/4 cups bleached all-purpose flour (dip and sweep method)

Lemon Curd Topping
4 large egg yolks
3/4 cup sugar
3 fluid ounceslemon juice, freshly squeezed (about 2 1/2 large lemons)
4 tablespoons unsalted butter (softened)
Pinch of salt
2 teaspoons lemon zest (finely grated)
2 tablespoons powdered sugar for dusting

EQUIPMENT:
8-inch by 8-inch by 2-inch baking pan, preferably metal (if using a glass pan, lower the oven temperature 25°F.), bottom and 2 sides lined with an 8-inch by 16-inch strip of heavy-duty aluminum foil.

Food Processor Method
Cut the butter into 1-inch cubes, wrap it, and refrigerate.

In a food processor with the metal blade, process the sugars for 1 minute or so, until the sugar is very fine. Add the butter and pulse in until the sugar disappears. Add the flour and pulse in until there are a lot of little moist crumbly pieces and no dry flour particles remain.

Dump the mixture into a plastic bag and press it together. Remove the dough from the plastic bag and knead it lightly, until it holds together.

Electric Mixer Method or by Hand
In Scotland, it is said that the best shortbread is mixed with the fingers and that each woman's fingers lend something distinctive and special to the finished cookie. I find that the texture is more delicate when the dough is mixed with the fingers rather than in a machine. For either method, use superfine sugar for the best texture and be sure to soften the butter.

In a medium bowl, whisk together the sugars. In a large bowl, cream the butter with the sugars until light and fluffy. With your fingers or with the electric mixer, mix in the flour until incorporated. If using the mixer, add the flour in 2 parts.

For Both Methods
Place 1 oven rack in the middle of the oven.

Preheat oven to 325°F.

Pat the dough into the prepared pan. Use a fork to prick the dough all over.

Bake for about 30 to 40 minutes or until the edges are lightly browned and the top is pale golden (do not brown).

While the shortbread is baking, prepare the Lemon Curd Topping.

LEMON CURD TOPPING
Have a strainer, suspended over a bowl, ready near the range.

In a heavy noncorrodible saucepan, beat the egg yolks and sugar with a wooden spoon until well blended. Stir in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly, for about 6 minutes, until thickened and resembling hollandaise sauce, which thickly coats a wooden spoon but is still liquid enough to pour. (A candy thermometer will read 196°F.) The mixture will change from translucent to opaque and begin to take on a yellow color on the back of a wooden spoon. It must not be allowed to boil or it will curdle. (It will steam above 140°F. Whenever steaming occurs, remove the pan briefly from the heat, stirring constantly to prevent boiling.)

When the curd has thickened, pour it at once into the strainer. Press it with the back of a spoon until only the coarse residue remains. Discard the residue. Stir in the lemon zest.

When the shortbread is baked, remove it from the oven, lower the temperature to 300°F., pour the lemon curd on top of the shortbread, and return it to the oven for 10 minutes.



Cool the lemon curd–topped shortbread completely in the pan on a wire rack. Refrigerate the pan for 30 minutes to set the lemon curd completely before cutting into bars. Place the powdered sugar in a strainer and tap the strainer with a spoon to sprinkle a thick, even coating, entirely covering the lemon.

Run a small metal spatula between the sides of the pan and the pastry on the 2 sides without the aluminum foil. Use the foil to lift out the lemon curd–covered shortbread onto a cutting surface. Use a long, sharp knife to cut the shortbread first in thirds, then in half the other way, and then each half in thirds. Wipe the blade after each cut.

The powdered sugar will start to be absorbed into the lemon curd after several hours, but it can be reapplied before serving.

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How Our Garden Grows: Zucchini Surplus

Four of the last five meals I've prepared have included zucchini. We've used it in stir-fry, omlettes, topped on frozen oven-bake pizza, and sauteed with onions--to name a few ways. We're not tired of it yet...But today I picked 13 of them! I'm perusing recipes to find more ways to dress up zucchini. It reminds me of the chapter in the book Animal Vegetable Miracle, where Barbara Kingsolver bakes chocolate chip cookies laced with zucchini in order to use up their surplus of zucchini...smart thinking, Barbara! Perhaps that recipe deserves a try!? Honestly though, I'm a big fan of plain old roasted zucchini with a touch of salt and pepper.

Have any zucchini recipes to share? Send them to me here or leave a comment below.

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Dear Mom,

Happy Mother's Day, I love you!

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Going Global

I just completed and sent this wedding dress collage card to Australia! The dress is a replica of the bride's lovely, unique dress. Have a safe flight, little dress!

These cards are available as custom orders in my shop, they are sold in sets or individually. Click here to see other similar projects.

They were also recently featured on EatDrinkChic and the Santa Barbara Wedding Guide.

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Because Baking is Creative: Lavender-Scented Strawberries with Honey Cream

It's the beginning of strawberry season here on the Central Coast. Traditionally, I ring in the season (and usually continue through the entirety of it) by sampling strawberries from each stand that offers them at Farmer's Market, then deciding which I will purchase...and by then I've consumed twelve strawberries and can't remember which are the best...hmmm...

I came across this recipe in this month's Cooking Light. I've never used lavender in cooking or baking before, but have always been intrigued by the thought of it. This dish is rich and delightfully not-too-sweet. For a sugar-free take on it, or if you aren't a fan of flowery lavender in your dessert, omit the syrup altogether--it's still pretty darn good.

Lavender-Scented Strawberries with Honey Cream
from Cooking Light

Ingredients
1/3 cup water
1/3 cup sugar
1/2 teaspoon dried lavender
1/2 teaspoon unflavored gelatin
1 tablespoon water
1/4 cup honey
2 tablespoons cornstarch
1/8 teaspoon salt
3 large egg yolks
1 cup 2% reduced-fat milk
1 (6-ounce)container 2% Greek-style plain yogurt (Greek is key!)
2 cups quartered strawberries

Preparation
1. Bring first 3 ingredients to a boil in a small saucepan; cook 1 minute or until sugar dissolves, stirring occasionally. Remove from heat; let stand 10 minutes. Strain syrup through a sieve into a small bowl; discard solids. Chill.

2. Sprinkle gelatin over 1 tablespoon water in a small bowl. Let stand 1 minute or until gelatin dissolves.

3. Combine honey, cornstarch, salt, and egg yolks in a medium bowl; stir well with a whisk.

4. Heat milk over medium-high heat in a small heavy saucepan to 180° or until tiny bubbles form around edge (do not boil). Gradually add hot milk to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 2 minutes), stirring constantly. Remove from heat; add gelatin mixture, stirring well. Pour milk mixture into a bowl; stir occasionally until cool but not set (about 20 minutes). Stir in yogurt. Spoon 1/4 cup yogurt mixture into each of 8 dessert glasses or bowls. Cover and chill at least 2 hours.

5. Top each serving with 1/4 cup strawberries, and drizzle with 2 teaspoons syrup.

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