Tag Archives: lemon

Lemon Angel Food Cake

2 Sep

It’s official.

I can now call myself a baker.

Why?

Because I can make Angel Food Cake.

Let’s back up a minute. About 2 years ago, before I knew what a food blogger was, before I used my Kitchen Aid mixer on a regular basis, before I actually thought about what to make for dinner on a regular basis, I tried to make angel food cake.

It’s a good thing I don’t have photographic evidence.

I can’t even tell you how I made it. There’s a chance I may have used my Kitchen Aid, but I hadn’t really used it much, so I didn’t whip up my eggs enough, and I didn’t know to add the sugar to the whipped eggs gradually. There’s a chance I may have dumped all the sugar in at once.

Ooops.

Anyway, I pour the sickly contents into my bundt pan, stuck it in the oven, and hoped for the best.

I’m going to tell you right now this is not what came out.

The sugar was all crystallized, the cake barely rose, it was a little….sticky (what?). I suppose it tasted alright, but I think I ended up throwing most of it away. I vowed never again to make angel food cake. Store bought from now on.

Fast forward to 2 weekends ago when I said, that’s it I am going to tackle this damn angel food cake phobia.

Can you have a phobia of making angel food cake?

Anyway, I didn’t want a boring simple cake. I wanted something bright and refreshing. Since I’m obsessed with lemon, I thought it would be perfect.

I have to admit, I was a bit nervous. I watched my egg whites like a hawk. I added my sugar a tablespoon at a time. I oh so carefully slid the mix into the pan. I folded my lemon ingredients into the egg whites like I was wiping a baby’s bottom (weird?). And I carefully placed it into my oven. And 55 minutes later, the most beautiful angel food cake, with a golden crust, came out. I patiently waited for the cake to cool, and carefully used my off set spatula to eek my cake out of it’s cocoon. I cut myself a slice and dug in. Oh, it was magical. There was plenty of lemon flavor, and it was light and airy.

I may have had two slices.

But it’s ok because angel food cake is low in calories and blah blah blah.

So I’m good.

And I’m never buying store bought angel food cake ever again. My phobia is cured. HALLELUJAH!

Lemon Angel Food Cake
As seen on Fresh from the Oven

Ingredients

  • 1 cup (4 ounces) cake flour
  • 1.5 cups (10.5 ounces) sugar
  • 12 large egg whites, at room temperature (I used the bottled kind)
  • 1 tsp cream of tartar
  • 1/4 tsp salt
  • 2 tbsp juice from 1 lemon
  • 1/2 tsp vanilla extract
  • 2 tbsp grated lemon zest
Directions
 – Adjust oven rack to middle low position and preheat oven to 350 degrees

 – In a small mixing bowl, whisk flour and half of sugar to combine and set aside. Using a stand mixer with the whisk attachment, add the egg whites to the bowl and begin mixing on low, until the mixture starts to foam. Add the salt and cream of tarter, crank up the mixer to medium high.

 – Gradually add the sugar, a couple tablespoons at a time, until all the sugar is incorporated. Put your mixer as high as it can go and mix until shiny soft peaks form (you should have a peak but then it should droop slightly). Turn down the mixer to medium and add the lemon juice, zest and vanilla extract and mix until combined.

 – Turn your mixer off and transfer your flour/sugar mixture to a sifter and gently sift the flour mixture onto the egg whites, about 1/4 cup at a time and fold it in using a spatula.

 – Transfer the mixture to your bundt pan or tube pan and level the top. Bang the pan on the counter a few times to release any air bubbles.

 – Bake in the oven for 55-60 minutes, until the top is golden.

 – If your pan has prongs on it, invert the pan and let the cake cook completely (about 1-2 hours). If your pan does not have prongs, gently flip onto a wire rack and let the cake cool

 – Once the cake has cooled, use a butter knife or off set spatula to gently run it over the edges of the pan (both inner and outer) being careful not to cut into the golden crust. Flip it over onto a cake stand or plate and gently shake the cake out of the pan. Try not to eat it all at once.

Cream Cheese Coffee Cake – Bloggers Bake for Hope

19 Apr

Guys and gals, I need to tell you about a fantastic thing going on that I’m super proud to be a part of.

Cara from Cara’s Cravings and Jen from Beantown Baker are hosting a virtual baking sale to benefit Massachusetts Komen for the Cure. Breast cancer is something that is very prevalent in my family so I’m all for supporting this wonderful cause.

The rules of the bake sale are pretty simple. Bloggers Bake for Hope will take place between May 4-6. You’ll have the chance to bid on LOADS of baked goods (from at least 35 bloggers so far, check out some of the submissions). All proceeds will go to Komen for the Cure. Minimum bids start at $15.

Think about it. Who doesn’t love to eat baked goods? And sometimes you just don’t want to bake them yourself. And the best part is that it goes to a good cause! Win win for everyone! I’ll even let you tell people YOU made it. I’m that generous.

So what am I making you may ask? Well, it’s no secret that I love America’s Test Kitchen. I follow them on Twitter, I like them on Facebook. I have a magazine subscription to Cook’s Illustrated and I also have a membership to the website. I just bought their Slow Cooker Revolution cookbook. I watch their show every weekend.

Let’s just say I have dreams of working in the Test Kitchen. It’s kind of a big deal. And they are located in Brookline and sometimes when I pass by the Test Kitchen I want to knock on the door to see if Chris Kimball will answer.

So when I was thinking of what I wanted my submission to be, I knew I didn’t want to go the cookie or brownie route since there were already A LOT of those (not that it’s a bad thing!). I wanted to stand out in the crowd, if you catch my drift. Then I thought about an episode I watched recently where they featured a Cream Cheese Coffee Cake. It was perfect! Out of the box, but still able to be shipped easily. And based on the episode, it looked DELICIOUS.

I didn’t have a tube pan, so I had to use my bundt pan, but I still like how it came out. (Which reminds me, I need to get a tube pan now!) Beautiful swirls of cream cheese filling, and the lemon in the recipe just makes everything POP! And the almond lemon sugar mix that goes on top? Almost makes me want to bid on it for myself.

I’m going to be an evil little food blogger and NOT post the recipe. You can most certainly get it if you subscribe to America’s Test Kitchen. BUT, if you DO win this lovely cake for Bloggers Bake for Hope, I’ll include the recipe for you.

Sneaky, aren’t I?

So DON’T FORGET to head on over to Bloggers Bake for Hope May 4-6 and BID BID BID!!!

Linguine with Clam Sauce

4 Jan

Can I tell you something? I LOVE the Pioneer Woman. Like, love-her-to-death-want-to-go-get-my-nails-done-with-her-and-gossip like. I love reading her blog, it makes me laugh, and her recipes are really good and really bad for you all at the same time.

So I was ecstatic when I got the Pioneer Woman Cooks for Christmas. And I love how her cookbook is just like her blog, with tons of pictures, great anecdotes and delicious recipes. I wanted to make EVERYTHING. From the fried chicken, to the beef brisket, to the blackberry cobbler. WHICH ONE DO I MAKE FIRST?!?

I decided on the Linguine with Clam Sauce because I had always wanted to make a dish like that. It’s simple, so easy to throw together, and tastes delicious. It’s a little on the decadent side, but with some modifications you can easily make it healthier if you want. Considering I’ve put on just a tad too much weight thanks to this holiday season, I won’t be able to indulge so often. Just don’t tell the Pioneer Woman.

 

Linguine with Clam Sauce

Recipe from the Pioneer Woman Cooks

  • 1 box linguine, cooked
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 3 garlic cloves, minced
  • 2 10-oz cans chopped claims, drained, juice reserved
  • 3/4 cup white wine
  • Juice of 1/2 lemon
  • 2 tbsp flat leaf parsley, chopped
  • 3/4 cup heavy cream
  • Grated Parmesan cheese

In a large skillet over medium-high heat add the olive oil and 1 tbsp butter. Add the garlic, clams, and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon. Cook for 3-4 minutes until the sauce is reduced and less watery. Add in 1 tbsp butter and stir to melt.

Reduce the heat and squeeze in the lemon juice. Sprinkle in the parsley and pour in the cream. Add salt and black pepper to taste. Stir well. Add some of the reserved claim juice if the sauce needs to be thinned. Cook over low heat for 3 more minutes or until heated through.

Toss the claim mixture with the pasta to combine. Sprinkle with Parmesan cheese and garnish with lemon slices.

Meyer Lemon Bars

11 Aug

I love lemons. They are one of my favorite ingredients to use in cooking and baking. Since becoming a more avid baker/cook I’ve discovered meyer lemons. What are meyer lemons? Meyer lemons to me are a delicious combination of orange and lemon. Sweeter and more fragrant that regular lemons, they are great to use in a dessert. When I found them at a recent trip to Whole Foods I immediately grabbed some.

Mr. Kitchen Misfit’s Mom was having a BBQ for his birthday and I decided to use up my meyer lemons. I Googled extensively and found a great recipe for meyer lemon bars. I have to say, they were a huge hit and there were only 4 measly little bars left. I say that’s a successful recipe.

Meyer Lemon Bars

Adapted from Closet Cooking

For the crust

  • 1/2 cup unsalted room temperature butter
  • 1/4 cup confectioners sugar
  • 1 cup all purpose flour
  • 1/8 tsp salt

For the lemon filling

  • 2 large eggs, room temperature
  • 1 cup sugar
  • 1/3 cup meyer lemon juice (about 2 lemons)
  • 1 tbsp grated lemon zest (about 2 lemons)
  • 2 tbsp all purpose flour
  • confectioners sugar, for dusting

Preheat oven to 350 degrees. Cream the butter and sugar in a mixing bowl. Mix in the flour and salt until it comes together. Press down into a greased 8-inch pan, using the back of a spoon to even it out. Bake until golden brown, about 20 minutes.

In a separate bowl, mix eggs and sugar until smooth. Mix in lemon juice and zest. Mix in the flour and pour onto crust. Bake until set, about 20 minutes. Let cool and sprinkle with confectioners sugar. Cool completely before cutting and serving.

I may have found a new love. His name is Meyer.

Lemony Shrimp with Artichoke and Linguine

14 Jul

I love simple dishes that have classic ingredients and just taste amazing together. I was looking for something simple to make and that would use the least amount of heat because it was day 329081 of the heat wave in Boston. What I really liked about this recipe is that I had it warm for dinner and the next day, I had it cold for lunch. Mr. Kitchen Misfit loved the dish so much that he actually had seconds and maybe one or two bites of thirds. This is coming from someone that doesn’t really like shrimp! You can easily tailor this recipe to your specific tastes, whether you like a lot of lemon, a lot of garlic, the possibilities are endless!

Lemon Shrimp with Artichokes & Linguine

  • Juice of 1 lemon
  • Zest of 1 lemon
  • 1/4 cup Extra Virgin Olive Oil
  • 1/4 basil, finely chopped
  • 1 garlic clove, chopped
  • 2 tbsp whole grain dijon mustard
  • 1 tomato, diced
  • 3 scallions, sliced thinly
  • 1 can artichokes, roughly chopped
  • 1 lb shrimp, de-veined and shelled
  • 1 package of linguine
  • Salt and pepper, to taste
  • Asiago cheese

Combine juice, zest, extra virgin olive oil, basil, garlic and dijon mustard in a small bowl and set aside.

Combine artichokes, scallions and tomato in another bowl and set aside.

Cook linguine according to package directions and then heat up a saute pan using some extra virgin olive oil. Cook shrimp until pink, about 3-4 minutes.

Add veggies and cook for additional 4-5 minutes, until tender.

Transfer to a large bowl and combine pasta, shrimp and veggies and coat with the dressing. Make sure to mix thoroughly so all ingredients are combined with the dressing.

Transfer to plate and top with Asiago cheese. Eat up!

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