Whoa. It’s been a full year since Hilary last posted and well over a year since I last posted. And that’s all I have to say on this matter. Let’s get to this cake!
Cornmeal. Ricotta. Strawberry. Blackberry. Blueberry. Cake. Delicious and adapted from this King Arthur recipe.
You will need:
- 1 1/4 cups all-purpose flour
- 2/3 cups cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 10 tablespoons unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup whole milk ricotta
- 1/2 teaspoon orange zest
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lime zest
- 1 1/2 cups fresh berries – I used a mixture of strawberries (cut into chunks), blueberries and blackberries
- powdered sugar for dusting
You will need to:
- Pre-heat oven to 350 degrees. Grease an 8″ cake pan with butter. Line the bottom with parchment paper and grease that as well. Dust with flour (tap out excess flour).
- Sift or whisk flour, cornmeal, baking powder, baking soda and salt in medium bowl.
- In bowl of stand mixer with paddle attachment, beat butter and sugar at medium speed til light and fluffy, a couple minutes. Add eggs one at a time until incorporated, scraping down the bowl after each addition.
- Add ricotta and zests and beat for about 1 more minute. Stir in flour mixture until just combined (don’t over mix! jeeze).
- Fold in berries.
- Pour batter into cake pan and smooth top. Bake until toothpick inserted come out clean. About 45-60 minutes.
- Cool in cake pan for 10 minutes. Invert onto cooling rack and let cool completely. Cool.
- Dust with powdered sugar and eat up. Super cool.
Greetings. Since my room is approximately 500 degrees right now, there’s a slim to zero percent chance that I’ll be able to sleep any time soon, so let’s talk about banana bread! And s’mores! And what happens when you have frozen bananas and leftover s’mores supplies! Here’s a hint: look down.
Hi, hello, happy June!
This is less of a recipe, more of a ‘this can be done and you should do so promptly.’ I first learned of this at a lady gathering at my aunt’s house. There was lots of talk of age spots and droopy cheeks, but also of the coconut cream which one of her friends had brought to scoop onto berries (what I was most focused on). The recipe used was that of oh she glows. It’s a perfect dairy-less alternative to traditional whipped cream and is just subtly sweet.
Guess who/what turned two this week! THIS BLOG RIGHT HERE. And guess how we/I celebrated! DONUTS. With sprinkles. And chocolate. I don’t give my donut pan nearly enough attention. The thing is honestly magical. As far as finding a recipe for this occasion, I looked no farther than Joy the Baker‘s treasure trove of donut recipes. This one happened to be an adaptation from Shutterbean. Both of whom are donut masters, for real.
Popsicles, man. Now that is a recipe rabbit hole you don’t want to get sucked into unless you’re prepared to spend some serious time with your blender. That wording is deceiving. The actual process of popsicle creation is a mighty fast one. The blender time will be put in when you can’t decide what flavor/flavor combo to commit to and end up making them all. The most time-consuming part of this is waiting for your popsicle mold to arrive in the mail.
On that note- GUESS WHAT! We are giving away the exact popsicle mold that I use. All you have to do is comment on this post with your favorite frozen pop flavor. We will choose a comment-er using random.org on Friday, the 26th!