Protein Packed Soup.

It's finals week.  YIKES.  I wasn't going to take to time to write this, but I had to.  I feel like I have abandoned my writing, my photography and this poor blog.  (Disclaimer: you may be frightened by the photos on this post...but my schedule with school does NOT really allow me to spend time taking blog-worthy pictures. This isn't permanent, promise!)

So, despite my crazy school schedule, I have been doing pretty intense workouts lately, including spinning class twice a week, lifting three days a week, running or swimming one day and going to Sunday afternoon yoga.  Whoa. I signed up for the West Salem Triathlon in June and this was just the kick I needed to start training more intensely.  As a result, I have been hungry 24/7 and have been eating like its my full time job.  Much of the food were things I knew wouldn't' fuel my body to perform well,, so I decided to do  a weeklong detox/raw food cleanse (more on this later).  After my week detox, I made it a priority to incorporate more protein into my diet. I promise...this is going somewhere.  When I was selecting my weekly soup to make this past weekend, I wanted to find a recipe that had a good amount of protein in it.  This can be somewhat challenging with soup, but I stumbled upon one in my Super Natural Foods cookbook that was perfect: Edamame Soup.  I had never heard of edamame until two years ago when I first had them at the Root Note in La Crosse.  Ever since, these little guys have been a favorite of mine.  For those of you who are unfamiliar with edamame, they are immature soy beans that are green in color.  Here, I took a picture of these little guys so you could see what they look like (they grow in pods, these are shelled edamame bean.)

Here is the best part...a serving size of a half cup has 12, yes, TWELVE grams of protein and only 120 calories!   Here is an excerpt about these wonders from edamame.com:

" Edamame is a green vegetable more commonly known as a soybean, harvested at the peak of ripening right before it reaches the "hardening" time. The word Edamame means "Beans on Branches," and it grows in clusters on bushy branches. To retain the freshness and its natural flavor, it is parboiled and quick-frozen. In East Asia, the soybean has been used for over two thousand years as a major source of protein. "

Okay, enough about these beans.  I could go on an on about my affection for them...but what you really want it the recipe for the soup I made.  Here it is:  

Edamame Soup (101cookbooks.com and Super Natural Cooking, Heidi Swanson)

Ingredients:

1 teaspoon olive oil
1 medium onion, finely chopped
1 potato, peeled and cut into small cubes,
750 g (1 1/2 lb) frozen edamame beans, defrosted
1 quart (1.2 litres or 2 pints) vegetable stock
2 tablespoons creme fraiche
salt and freshly ground pepper

Directions:

In a pan, saute the onion and potato in the oil over medium heat, stirring frequently. Cover and allow it to soften for about 4 minutes, until they have both softened. Stir to prevent the mixture from sticking and burning. Add the beans and the vegetable stock. Put the lid on and simmer on a medium heat for 15-20 minutes until the beans are tender. Puree in a food processor or with a hand blender. Stir in the creme fraiche, reheat gently without boiling and serve.

**I didn't buy creme fraiche,  instead I used 4 tbs of plain greek yogurt.  I topped each bowl with a drizzle of toasted sesame oil and freshly ground black pepper. My soup was rather thick, but I think this is because I don't always follow directions and used 2 lbs of edamame, rather than 1.5 lbs.  Woodman's only had 1 lb bags, so I bought 2 and used them both.  If you do this, add more vegetable stock to thin it out, mine was rather thick.

No time for good pictures, this will have to do!

Ohhh, one more thing...When I made the soup, I was able to use my new red soup pot, courtesy of my lovely mother.  Thanks Mom!

I'm heading home for Christmas break...which means I will spend countless hours in the kitchen with my Mama.  Stayed tuned for adventures in the kitchen at 4120!

Soup Season.

It is here. Finally! For some people, its football season. For others, its hunting season.  For me, it's soup season and it is lovely.  I have made it a personal goal to try as many new soups as I possibly can this fall/winter and I will try to write about them when time permits.  It works incredibly well to make a batch of soup on Sunday afternoon while I am studying and then have dinner all set to go during my busy week nights.  This weeks soup was especially wonderful because it was made in the company of a dear friend, Marie.  We both have a passion for cooking good, wholesome food and make a great combo in the kitchen.

Gingered Carrot Apple Soup (www.withstyle.com, a great gluten free website!)

Ingredients

• 3 tablespoons olive oil
• 1 small yellow onion, sliced
• 1 clove garlic, minced
• 3 tablespoons fresh ginger, peeled and grated
• 2 small apples, peeled and sliced
• 1 1/2 pounds carrots, peeled and sliced, about 4-5 cups
• 4 cups vegetable broth
• 1/8 teaspoon of nutmeg
• salt + pepper, to taste

Directions
In a large pot, heat olive oil over medium heat. Add onions and cook for about 5 minutes until translucent.  Add ginger and garlic and cook for one minute.  Add sliced apples and diced carrots. Add vegetable broth and increase heat to medium-high, bringing to a boil.  Reduce to low and simmer, uncovered for about 30 minutes or  until the carrots and apples are softened. Remove from heat and let cool slightly before you puree. Add nutmeg and salt + pepper to taste

In batches, transfer soup to blender and puree. Careful to  fill blender half full or else you’ll end up with an orange mess – about 3-4 batches.

Serve immediate or store in refrigerator in an airtight container.

Autumn

I love autumn and the wonderful things that accompany it: wearing my boots that have been tucked away for 6 months, drinking warm tea after a chilly bike ride home from class, my annual trip to the apple orchard to pick honey crisp apples, buying locally grown squash at the farmers market, crisp golden leaves on the trees and the excuse to make all things pumpkin related in the kitchen. Maybe I shouldn't tell you I have already managed to make pumpkin soup, pumpkin muffins, pumpkin mousse, pumpkin creme brulee, pumpkin cookies, pumpkin lattes, and this weekend I'm making pumpkin frozen yogurt? I might turn into a pumpkin soon, my skin isn't turning orange, yet...
Not only do I  have a slight obsession with pumpkins, I also love all things apple. This morning I found a great recipe for applepie oatmeal on Pintrest (more on this new obsession later) and decided to try a new spin on my daily oatmeal routine.  As I was cooking this oatmeal, I decided to write this post on apples and provide you with not ONE but TWO apple recipes.  As I type this, the rays of the autumn sun are beaming through my window and the golden leaves of the maple tree in my yard are blowing gently in the breeze.  In a few weeks, it will be cold and snowy, so I'm soaking it all in now.

Recipe #1
Apple Pie Oatmeal:
Ingredients:

1 apple, cored and chopped (skins on)
1 cup water
1/2 cup quick cooking oats
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
Topping: maple syrup, brown sugar or splash of milk

Bring the water to a boil in a small saucepan. Then add the oats, apple, cinnamon, and nutmeg. (I ground my own nutmeg that I purchased fresh from the CoOp, oh yessss.) Adjust the heat to low and let simmer for 2-3 minutes.  Transfer to a bowl and add whatever  you desire to the top- I like a splash of milk and some brown sugar. 

Apple Pie Oatmeal

Now for recipe #2: applesauce.  I made this way back in September with my Mama but plan to make another batch this week.  Kelly brought home a gigantic bag of apples from a friend's apple tree and it didn't take us long to come to a group consensus to make applesauce.  It was still warm outside, we peeled and sliced apples on the screen porch while the sun set.  I hope there are many more evenings similar to this in my future. 

I should preface this recipe by saying I do not eat store-bought applesauce...I only like to eat it when it is made to my liking: no added sugar and TONS of cinnamon.  Call me picky, I don't mind.  
And now that I am about to type this "recipe," I am realizing it really isn't a recipe.  It is so very simple, just like the oatmeal above.  Sometimes, simple is best.

Applesauce

Ingredients

Apples (everyone has their own preference as to what variety they like)

Water

Cinnamon

Cloves

Directions
Simply peel and slice as many apples as you desire, I usually use 8-10. (When my Mom and I made it last time, we used at least 20 apples but we made a large batch) Add apples and spices to a large saucepan, along with a bit a water (I usually start with 1/4 cup).  Cook apples on medium high until the apples start to become soft.  Turn heat to low and let apples simmer until it is the consistency of applesauce (you may have to add more water while the sauce is simmering).  Once apples have cooked down, remove from the heat and allow enough cooling time before refrigerating. Of course, I always enjoy a bowl of applesauce fresh off the stove, while its still warm.

Eat. Sleep. Breathe.

I am alive, I swear. My lazy summer afternoons are long gone and I have found myself knee deep in graduate school.  Leftovers and PB&J sandwiches have been the name of the game lately, I was in need of groceries all week long but did not make it to the coOp until Friday night at 9 PM.  Welcome to grad school, Laura....where Friday nights are fun filled with overdue grocery shopping. Despite the level of choas in my life- I am loving every moment of school!  I have this overwhelming feeling that I am right where I need to be in life and it feels wonderful. I have not become disapoointed or overwhelmed.  All of the hard work is 120% worth it because I am working towards a goal that is very, very important to me AND everything I read/write it so incredibly interesting.  I am also surrounded by extremely intellegent people who are motivated in their work, which creates an outstanding learning evironment.  Being told that we should expect to do 60+ hours of homework each week was a bit frightening, but I'm managing to keep my head above water.  Just barely.

There has been one major development in my kitchen over the last few days...a very exciting one.  I AM THE PROUD OWNER OF A FOOD PROCESSOR.
 You might be wondering why I'm acting as if I won the lottery...most 23 year olds would not be so ecstatic about a kitchen appliance. I cannot begin to count  the number of times over the past year where I have found an excellent recipe, only to discover it required a food processor.  I had to save recipes for trips home over Christmas break so I could use my Mother's.  No more of this nonsense.  T surprised me for my birthday, as if him returning from the Appalachian Trail in one piece wasn't enough...I am one LUCKY girl.  We were both so excited to use the food processor we started rummaging through the refrigerator  to find something to chop up. Then we began a list titled "things to make using the Cuisinart."  Best list ever?

Last Saturday I needed a break from reading and writing reports.  I remembered I had chopped up frozen bananas for a recipe I stumbled upon for dairy-less banana-chocolate-peanutbutter ice cream AND I was craving ice cream.   A little food processing therapy was just what I needed.  In all honesty, at first glance this recipe seems downright weird (and the pictures I took of the finished product do to).  However, it tastes delicious, it is easy AND its healthy.  It was the perfect Saturday afternoon pick me up and I have enough of it to enjoy throughout the week to come!  Please pardon the sub-par pictures following the recipe-somethings gotta give and this time it was in the photography department.

Dairy-less Ice Cream
Ingredients:
4 overripe bananas, sliced into discs and frozen solid
2 TBPS natural peanut butter
2 TBPS cocoa powder

Place frozen banana slices in the bowl of food processor.  Pulse the bananas.  First they will look like small rocks, but keep pulsing until the mixture becomes smooth and creamy.  When the bananas look like whipped cream, add the peanut butter and cocoa.  I ate a bowl right away and put the rest in the freezer.  Enjoy!

Pre-slice bananas before freezing them

Pulse frozen bananas in food processor, add PB and cocoa powder

Process until smooth

Enjoy, along with some light School Psychology reading!

chocolate mousse with a twist

I just realized my last post was over a month ago.  I tried to come up with a good explanation, but I simply do not have one.  I am oh so sorry. One would think I have all the time in the world to cook, now that I am done with my summer job (it's actually been done for over 3 weeks!)  I spend my days in my chaise lounge chair, reading books, soaking up the sun, followed by long bike rides.  I have never, ever, EVER had a summer with days off allowing me to enjoy the sunshine and long afternoons, so I am taking full advantage of my time off now.  I have been doing some cooking and baking here-and-there and meant to share this recipe with you weeks ago when I made it for the first time for my mother's birthday celebration.  I have since made it again and it has officially become the talk of many conversations around here.  My mom and I have been slightly obsessed with the two cookbooks written by Heidi Swanson I purchased in May.  When Mama's birthday rolled around, I wanted to make something special that we had never had before, so I turned to Heidi's books for ideas.  The challenging part was finding a birthday dessert that was gluten free and fit for the chocolate goddess of the house: my mom. While flipping through the pages I saw this Amaretto-spiked dairy-less chocolate mousse, and knew there was no turning back.  I found the perfect recipe for a chocolate lover and it had to be made.  Best part: this mousse is out-of-this-world and impossible to mess up, which creates a perfect combination for a  Laura recipe. 

I must admit, I was slightly concerned about using tofu in a dessert but this fear dissolved immediately after tasting a spoonful of this rich, smooth, chocolate goodness.  I am learning that tofu is tremendously versatile and now keep it on hand at all times.  I am not going to go as far as to say this mousse is healthy, but in comparison to regular chocolate mousse (which is made with whipping cream and eggs) it is a much healthier choice and is NOT lacking in the flavor department!

Amaretto-spiked Chocolate Mousse (Heidi Swanson)
1/2 cup organic chocolate soy milk
1 1/2 cups semisweet chocolate chips
12 ounces silken soft tofu
1/4 cup amaretto (almond liqueur)
1/4 teaspoon pure almond extract
Fine-grain sea salt

Pour the chocolate milk into a small pot and bring to a simmer. Remove the milk from heat and let cool a bit while you melt down the chocolate chips. You can melt the chocolate chips in a double boiler or if you don't own a double-boiler, you can make one using a tiny saucepan set under a larger mixing bowl. Fill the tiny saucepan with an inch or two of water and bring barely to a simmer - place the big mixing bowl with the chocolate chips on top of the tiny saucepan and let the heat come up and gently warm the chips while you stir occasionally until completely melted. Remove from heat.
Add the soy milk and silken tofu to the melted chocolate chips. Process with a hand or regular blender until completely smooth. Stir in the Amaretto and almond extract. Taste and adjust for flavor, adding a bit more extract if needed.  Chill in individual bowls for at least 1 1/2 hours, the longer the better.  Makes 6 individual servings.

***We did not have any amaretto on hand, so I substituted Kahlua.  It was so wonderful, I did the same thing the second time I made the mousse.  I topped the mousse with a dollop of vanilla flavored Greek yogurt, a dusting of organic cocoa powder, slivered almonds and a fresh blackberry, it was Mom's birthday.

you say tomato, I say tomahto

As I prepared this baked egg in a tomato I could not stop singing that darn song.  The silly lyrics are still stuck in my head as I type this post and I bet you will be singing it too. Whoops. My deepest apologies.
I saw a recipe for a baked egg in a tomato a few weeks ago and have been dying to dry it ever since.  I don't know if this can even be considered a recipe with a mere 3 ingredients; 5 if you count salt and pepper. I suggest using a tomato from a local farmers market; the Wausau Market had some of the most beautiful tomatoes I have ever seen last Saturday! I absolutely cannot wait until I can make this again using eggs from our very own chickens, which will soon be taking over the Warren backyard any day now! 
This is oh so simple, delicious and is a perfect summer lunch.  Here's what you will need:

• 1 large tomato
• 1 egg
• Freshly grated cheese
• Salt and Pepper

The recipe I stumbled upon called for freshly grated Parmesan cheese, however, we did not have any on hand so I used crumbled feta in the bottom of the tomato and fresh Gruyere on the top.  Preheat your over to 400 degrees.  Slice the top of the tomato off and remove the center portion of the tomato.  Place a small amount of cheese in the hallowed out tomato and crack the egg into the tomato.  Sprinkle with salt and pepper, place the tomato on a baking sheet or in a glass pan and bake for about 25 minutes.  Remove from the oven and sprinkle with a bit more cheese.  Return the egg to the oven for 5 more minutes.
**make sure you remove enough of the tomato, my egg whites overflowed out of the hole in the tomato and caused me to lose some of the egg to the pan.

Start with a ripe tomato...

Remove the seeds

Crack an egg into the tomato

Add your favorite cheese

Place in a glass pan

Bake and enjoy!

berry bonanza

As promised, I spent time in the kitchen this past weekend and have plenty to write about.  The entire weekend revolved around strawberries.  I would not be surprised if I turned into a strawberry myself due to the overwhelming consumption of berries.  Each June, my Mother and I journey to the strawberry patch to pick a few flats of berries.  Other than the 4th of July, this is the summer day I most look forward to. Each year on the way to the berry farm, we promise each other that we will pick fewer berries than the previous year but somehow we manage to leave with at least 30 pounds of berries.  We arrive home to find that only half of the berries fit in the refrigerator and immediately start thinking of ways to incorporate strawberries into everything (pf course, we eat handfuls of berries while we come up with ideas).  This year, berry season is running a few weeks behind due to the unusually cool spring.  I have been anxiously awaiting the time when the berries are ripe and the day finally came on Friday!  In addition to the beautiful weather, we kept our promise and picked less than 30 pounds! 

I think we consumed about 4 pounds of berries on the drive home, which is only about 10 minutes.  The strawberry concoctions began just seconds after placing the berries on the kitchen counter. 

The first thing we whipped up was strawberry lemonade in the blender. So refreshing in the 90 degree heat.

Dinner was followed by strawberry milkshakes.

After the milkshakes on Friday night, I think we were all in a strawberry coma.  We waited until Saturday evening to make a strawberry lemon buttermilk cake and this turned out to be the real star of the weekend. Just to give you an idea of how out-of-this-world the cake was, we made it at 9 pm Saturday night and this is all that was left by Sunday morning at 10AM:

You get my point.  You all know that I would much rather have chocolate baked goods over fruity baked goods, but not this time.  I have never, ever tasted something quite like the flavor of this cake.  The batter was the perfect consistency, and once again, I loved the subtle lemon flavor from the zest.  I cannot wait to use the batter in combination with other fruits such as blueberries, plums and apricots. I will bake this cake again this weekend, guaranteed.


Strawberry Lemon Buttermilk Cake (Anja's Food 4 Thought)
1 1/2 cups whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder

75g butter (about 6 TBS)
2/3 cup agave syrup
1 tablespoon finely grated lemon zest
1 teaspoon vanilla extract
1 egg
3/4 cup buttermilk
1 1/2 to 2 cups fresh strawberries, trimmed and quartered
1 tablespoon sugar

Preheat oven to 200C (392F). Grease a 9 inch tart tin.
Sift together flour, salt, baking powder, and baking soda. Set aside.In a large bowl, mix butter and agave with an electric mixer until light and fluffy. Add lemon zest, vanilla extract and egg and mix until well combined. Now stir in the buttermilk. Add the flour mixture in several batches and stir until just combined. Pour the batter into the cake tin, leveling the top. Scatter the strawberries evenly over the top and sprinkle with sugar. Bake for about 25 minutes or until toothpick comes out clean of the center of the cake. Let cool in the tin for 10 minutes, before transferring to wire rack to cool completely.

red,white & blue.

I usually get a few laughs when I tell people that I am living in the dorms this summer.  The laughs are then followed by a question that goes something like this "...but didn't you graduate in May?"  Indeed I did.  I am serving as an AmeriCorps team member this summer and work as a resident and teaching assistant (not to mention mentor-momof36kids-firstaidperson-ruleenforcer-tutor-16yearoldlovelifecounselor-jackofalltrades-superwoman) and therefore haven't be able to spend very much time in the kitchen.  My lunches (and dinners for that matter) often consist of the same old iceberg lettuce topped with whatever I can get my hands on at the cafeteria and let's be honest, I have no desire to write about that and I can only guess you would not want to read about it either.  I am going home this weekend and while there, I promise to make something blog worthy.
 I did have a few days off of work over the 4th of July and was asked to cook breakfast (with the help of my good friend J) for 10 of my friends while we were up north.  The 4th of July is my favorite holiday, so naturally I wanted to make something festive!  The two of us teamed up and decided to whip up homemade blueberry buttermilk pancakes, topped with strawberries and whipped cream.  Hello RED WHITE AND BLUE!  The pancakes were a major hit.  After breakfast I got to thinking about griddle cakes and I realized many people do not make pancakes from scratch anymore...they are made out of a box.  Don't get me wrong, everyone relies on a box mix at some point in their life, however, I believe everyone should have one go-to homemade pancake recipe in their collection.   Here is a perfect pancake recipe that is simple, delicious and can be specialized by adding berries, nuts or chocolate.  Not everything made in the kitchen has to have multiple pages of directions or ingredients that are near impossible to find.

Buttermilk Pancakes
2 cups buttermilk
2 eggs
2 Tbs oil
2 Tbs sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tps salt
1 1/2-2cups flour (I used 2 to get the correct consistency)

Directions: Mix wet ingredients in a medium bowl and dry ingredients in a separate large bowl.  Add the wet ingredients to the dry, stirring until just combined.  A few lumps in the pancake batter is normal!  Using a 1/3 c. measuring cup, place batter on heated griddle.  Add berries, nuts or chocolate chips to each pancake.  (I have found that adding the berries etc to the cakes once they are on the griddle works out well.  When I mix in the berries or chips to the batter, they all sink to the bottom.)  Enjoy!

fresh blueberries

My attempt at a flag pancake

Red, white and blue buttermilk pancakes!

Sea monsters and soup

The last few days have consisted of gray skies, drizzle and a chill in the air.  Perfect weather to spend an afternoon inside making soup from my new cookbooks. A month ago, I decided to purchase Heidi Swanson's new cookbook.  Heidi is the author of the blog 101cookbooks, which I read often.  She is a fantastic cook and photographer and even better resource on using all natural ingredients and incorporating whole grains into recipes.  When I went on Amazon to order her new book, I placed it in my shopping cart and was then offered free shipping if I ordered her first cookbook as well.  Being the sucker I am for a good cookbook and free shipping, I of course ordered not one, but TWO books.  And boy, am I glad I did.  I have spent many hours flipping through the pages, gazing at the beautiful pictures. More on these books later, back to this soup I made!  This cauliflower soup is a wonderful a blend of vegetables, complemented by the tang of Dijon mustard.  To make this soup, I had to cut up green and yellow onions, potatoes, and cauliflower.  To tell you the truth, I have never been compelled to examine vegetables as closely as I did last Thursday and was absolutely intrigued by the intricacy and uniqueness of each vegetable.  The perfect spirals of the green onions and then tree like shape of the cauliflower florets were so much fun to photograph, and I couldn't help but notice how the roots of the green onions resembled sea monsters.  Call me crazy-but I had a blast!  I wonder what my family thinks of me when they come home after work to find me blaring country music and having the time of my life with vegetables...oh, wait, they are used to it. Nothing new here.

In addition to having way more fun than the average person cutting up and photographing vegetables (I'm weird, I know) the soup turned out so well! and I felt compelled to share the recipe with you. It's very healthy and doesn't require too much hands on time.

Cauliflower Soup: from Super Natural Everyday  (I highly recommend buying this cookbook or Super Natural Cooking, OR BOTH)

croutons
A decent sized chunk of whole grain bread (6 oz), cut or torn into 1/2″ pieces
2 tbsp butter, melted
2 tbsp olive oil
1 1/2 tbsp Dijon mustard
a few pinches of sea salt

soup
2 tbsp butter
2 shallots, chopped
1 yellow onion, chopped
one large potato, peeled and diced (1/4″ cubes)
2 cloves garlic, chopped
3 1/2 cups vegetable broth
1/2 head cauliflower, chopped
2/3 cup sharp cheddar cheese
2 tsp Dijon mustard
To make the croutons, toss all ingredients together in a large bowl, then spread on a baking sheet and bake at 350 for 10-15 minutes, or until the croutons are crunchy
To make the soup, melt the butter in a large soup pot. Add the shallots and onions and cook for a few minutes, stirring, until they soften. Sprinkle with a little salt, then add the potato, garlic, and vegetable broth.
Cover and bring to a low boil, cooking for about 8 minutes, until the potatoes are tender. Add the cauliflower and stir well. Cover and cook another 5 or 6 minutes, until the cauliflower is tender. Add the cheese and mustard and stir well.
Puree with an immersion blender, and add salt to taste. Add a little more broth or water if the soup is too thick.
Serve topped with croutons and a sprinkling of grated cheese.

*You may notice that there are no croutons in the pictures...I skipped this step to keep the soup gluten free. I also added an extra tablespoon of mustard for additional flavor.

new love

I don't know what has gotten into me, but I have a new love for all things lemon.  I have never disliked lemon per se, but have never truly enjoyed lemon flavored desserts.  After baking this heavenly lemon cheesecake and practically licking the pan clean in an effort to enjoy every last crumb, I have been searching for lemon recipes.  I just could not resist trying this lemon poppy-seed cake.  The cake was baked for a lovely afternoon coffee get together with dear friends J and A. I guess this is what you do after you graduate from college, not so bad, eh?  The original cake recipe came from eatingwell.com but of course I had to modify it in some way.  The addition of a lemon curd yogurt filling between the layers and chocolate butter cream frosting on top of the cake were the grand ideas of my Mother.  I have to admit I was a bit hesitant at first to pair lemon with chocolate, as it seemed like an odd combo.  Oh, was I wrong. With the butter cream frosting, this recipe probably wouldn't be found on a website promoting healthy recipes (oh well) but the addition of the filling and frosting is, in my opinion, absolutely necessary.  The recipe and directions look slightly daunting, only because you must make the cake, the frosting, and the filling.  This truly is an easy cake to make, its just that there are three separate parts; don't let the length of this post deter you from making it!

Lemon Poppy Seed Cake (www.eatingwell.com)

• 2 tablespoons plus 1 1/4 cups sugar
• 2 cups all-purpose flour
• 3 tablespoons poppy seeds
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg
• 1 cup buttermilk
• 3 tablespoons canola oil
• 2 teaspoons freshly grated lemon zest
• 1 teaspoon vanilla extract

1. Preheat oven to 350°F. Coat a 6- or 8-cup tube pan with nonstick spray. Sprinkle pan with 2 tablespoons sugar, tapping out excess.
2. Whisk flour, poppy seeds, baking powder, baking soda and salt in a large bowl.
3. Whisk egg in another bowl until frothy. Whisk in remaining 1 1/4 cups sugar, buttermilk, oil, lemon zest and vanilla. Gradually add wet ingredients to dry ingredients, whisking until just moistened. Pour batter into prepared pan.
4. Bake the cake until top springs back when touched lightly and a skewer inserted in the center comes out clean, 30 to 40 minutes. Immediately loosen edges and invert onto a wire rack. Let cool completely. 

*I made the cake gluten free by using a pre-blended mix of non wheat flours called Pamela's baking mix.  Everything else stayed the same.

Chocolate Butter Cream Frosting---Note: this frosting is something my mother just whips up with no directions or pre-measured amounts.  She is currently washing the dishes and rattling off approximations of how she makes this divine cake topping as I frantically try to type.  As a result, this is not an exact recipe.  Just use your judgement when making the frosting, you will know when your butter cream is perfect)

• 4 tablespoons butter, slightly softened
• 2 envelopes Nestle pre-Melted Choco-Bake
• Powered sugar
• a pinch of salt
• 2-3 tablespoons half and half

Place softened butter in a medium bowl and stir by hand or by mixer until creamy.  Add chocobake, mix well and add the salt.  Now it is time to add the sugar. Start by adding 1 cup of powered sugar and 1 tbs of half and half.  Beat vigorously until blended and smooth.  Taste and add more sugar or half and half as needed to get a nice, smooth frosting.

Lemon Curd and Yogurt Filling (Again, not an exact recipe)

• Lemon curd
• Low fat plain yogurt or sour cream

Combine half of a 10.5 oz jar of lemon curd and 3 tbs yogurt or sour cream in a small bowl.  Add more curd or yogurt/sour cream until filling is spreadable but not too runny.

Cake Assembly
Remove one cake from pan and place on desired cake plate.  Next, spread lemon filling on first cake.  Flip second cake out onto a separate plate and then flip over again when placing on cake (this allows you to place the smooth side of the top layer right side up, making frosting easier)  Place the second cake, right side up on top of the filling, Frost with butter cream and enjoy!

The new lemon zester that works fabulously (its my mother's)

fresh zest

My favorite brand of lemon curd: Trader Joe's

The finished cake with filling and frosting

We were too eager to try the cake that I do not have a picture of the whole cake!

ruby red.

It is often said that a picture is worth a thousand words.  I think the pictures of this broiled grapefruit are a perfect example.  This treat is simple, healthy and most of all, beautiful.  The pictures say that better than any of my typed words can. Finding good ruby red grapefruit can be a difficult, if not a nearly impossible task in the summertime but if you can manage to find a good grapefruit, this is the perfect summer snack or dessert. Simply cut a grapefruit in half, and slice around each section.  Sprinkle each half with a pinch of brown sugar, place in a glass pan on the top rack of your oven and broil until the fruit begins to caramelize, about 6-7 minutes. That's it. Well, other than enjoying one, or if you are me, both halves, preferably outside on your deck, porch or balcony.  And then make this again the next day, because chances are you won't be able to get enough of this broiled summer treat.