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.
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!
When you step out of a plane after a whirlwind weekend in the sun, full of friend and family visits, into weather not unlike your fan-less bathroom after a long shower (plus rain), you’re not gonna be in a good place. And not just because you’re now in an airport. Luckily, there are remedies for this feeling.
My parents got these ridiculous organic strawberries that are almost blindingly bright, so we decided to annihilate them, along with some fresh basil, and turn them into a boozy spritzer! This would be perfect to serve up at your 4th of July gathering, or to cure your rainy day just-returned-from-vacation blues.
[Sweeping statement along the lines of, “Who doesn’t like peanut butter and chocolate, am I right?!” Blah blah blah perfect combo.] It’s true, though. YUM. Which brings us to peanut butter, chocolate AND strawberry jam. It’s like a PB & J sandwich minus the bread, plus chocolate!
These are just perfect for the toasty, beautiful days we’ve been having here in the Seattle area. I’ve been keeping them in the freezer, which makes for a fudgecicle-esque treat. I won’t lie to you, I may also be keeping them in the freezer because they were sort of a hot, melty mess after ten minutes in the sun.