TWD: Lemon Loaf Cake

I have made, over the years, rather a lot of lemon cakes. There's the lemon cake to impress and the demure little lemon cake and the lemon cake I make all the time.

Thanks to Dorie and our hosts this week at Treats and The Beauty of Life, now there's another one. Whatever shall I do? This one may become my "all the time" cake. It's a very simple recipe, requires one bowl and no mixer, is firm in texture and modest on the tongue, and goes excellently with an afternoon cup of tea. An excellent sort of thing to have in the freezer for Cake Occasions.

I have not been getting the camera out much lately, but here are before and after shots.

 

She left off watching Kipper as soon as the camera flashed, at which point I became very grateful for how quickly-put-together this recipe is.

I brought it to the office for an afternoon meeting, and it was well-received. I may have had three slices. Maybe.

I have been horrible at visiting everyone else's blogs. I will try harder this week, promise!

Blueberry Crumb Cake

Just a day after I said I don't cook much right now, what did I end up doing but cooking dinner for a visiting friend. The dinner was Beef Carbonnade. The recipe from my venerable binder of clippings during my years as a Cooking Light subscriber. It delivered (and yes, the weather was hot and sticky here, but we cranked up the air conditioning and pretended that it was properly seasonal). While making the stew, it occurred to me with a frisson of horror that we had nothing at all to serve for dessert.

Acquaintances who hear about my baking frequently want to know why I'm not the size of a house, and the answer is that I don't often actually eat the stuff. I am someone who wants her sweets in the afternoon, the long desert between my early lunch and 6 p.m. dinnertime. After dinner I am busy making sure homework happened and organizing bedtime snacks, and other than the odd miniature chocolate bar I hardly ever eat dessert then. The exception happens when we have company. Somewhere in my mind it is written You shall serve dessert to your guests or give up all claim to being civilized.

The oven, of course, was going to be busy for the two+ hours it took the carbonnade to reduce itself to a molten deliciousness. So I went looking for something that a) I had everything I needed for, b) did not require chilling time or anything else complicated, and c) could be served warmish, since it would have to bake while we ate. That ruled out most cakes and brownies. I didn't have time to fuss around with batches of cookies. I did have a lot of summer fruit in the freezer....

Dorie Greenspan saved my bacon with her crumb cake. No exotic ingredients? Check. Simple to make? Check. Serve warm or room temperature? Check.

Scrumptious? Check!

CRUMBS
5 Tbsp unsalted butter at room temperature
1/4 c granulated sugar
1/3 c (packed) light brown sugar
1/3 c all-purpose flour
1/4 tsp salt
1/2 c chopped walnuts

CAKE
1 pint (2 c) blueberries, fresh or frozen (no need to thaw)
2 c plus 2 tsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
2/3 c granulated sugar
grated zest of 1/2 lemon or 1/4 orange
6 Tbsp unsalted butter at room temperature
2 large eggs at room temperature
1 tsp vanilla extract
1/2 c buttermilk

1. Preheat oven to 350F. Butter an 8-inch square pan and put it on a baking sheet. 
2. Make the crumbs. Put all of the ingredients except the walnuts in a food processor. Pulse until it clumps and holds together when pressed. Transfer crumbs to a bowl. Mix in the walnuts. Press plastic wrap directly onto the surface and refrigerate until needed (up to 3 days). 
3. Toss the blueberries and 2 tsp flour together to coat the berries. Set aside. 
4. Whisk together the remaining 2 c flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. In the bowl of a stand mixer (or another large bowl if using a hand mixer) rub the sugar and zest together with your fingers until the sugar is moist and aromatic. Add the butter and mix at medium speed until light, about 3 minutes. 
6. Add the eggs 1 at a time, beating for about 1 minute after each. Beat in the vanilla. Dorie says don't worry if it looks curdled. 
7. Reduce the mixer speed to low and add the dry ingredients (in 3 additions) alternately with the buttermilk (in 2 additions).
8. Gently stir in the berries.
9. Scrape the batter into the pan and smooth it. Get out the crumb mixture. Break it up with your fingers and scatter over the top.
10. Bake for 55-65 minutes. Transfer to a rack and cool until just warm or room temperature.

Honey Vanilla Pound Cake

Must apologize for the neglect around here. I've spent most of the past couple of weeks engaged in yet another rewrite of the novel's first two chapters, following the latest set of crits, and for some reason it was a much more taxing project than normal. I have also been feeling under the weather, and haven't had a lot of energy left over for cooking; it's been a time of "tried and true and easy" recipes in our household.

Also, there's a strike going on at our local grocery store. Fun times.

Last weekend, however, I made a determined bid to return to my kitchen. I made two kinds of muffins, sandwich bread, meatballs, and a pound cake, in addition to calzones for dinner. It is the pound cake I will address here, since it was a new recipe.

Despite its pedigree (Cook's Illustrated by way of Ina Garten--which may explain the unusually finicky directions) I found this okay, but just that; it's not going to dethrone Rose Levy Berenbaum's as my go-to. Perhaps I just don't like the taste of honey all that much. The crust turned out a tiny bit sticky, too, which I found more off-putting than I would expect. A week later, some of it is still hanging around my kitchen, which is not the sign of a major success.

I suspect that this would pair well with fruit, once that's available, and would certainly be willing to give it another try to find out, but I won't be in any big rush.

1/2 lb unsalted butter at cool room temperature
1 1/4 c sugar
4 extra-large eggs, room temperature
2 Tbsp honey
2 tsp vanilla extract
1 tsp grated lemon zest
2 c sifted cake flour
1 tsp kosher salt
1/2 tsp baking powder

1. Preheat oven to 350F. Grease the bottom of an 8x4 loaf pan, line with parchment paper, grease again and flour. 
2. In the bowl of an electric mixer, cream the butter and sugar on medium speed until light. Put the eggs, honey, vanilla, and lemon zest in a measuring cup but do not combine.
3. With the mixer on medium speed, add the egg mixture one at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next one. 
4. Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly and mix until just combined. Finish mixing with a rubber spatula and pour into the prepared pan.
5. Bake 50-60 minutes, or until a tester comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.

Fresh Ginger Spice Cake

This was another office birthday effort, and alas it is likely to be the last one. The group is getting bigger, and I find myself lacking the time and energy to put together something appropriately impressive pretty much every month. Maybe some day I'll be back in a place where I can do that, but right now I feel like I'm not being fair to some people.

Unfortunately, I can't say I was thrilled with this cake, the first less than stellar result I've gotten from The Cake Book. Everyone claimed to like it, and it all disappeared, but it's not really to my taste (of course, it wasn't my birthday, either). I was dubious about it the entire time; the baking method is certainly like nothing I've ever made before.

My boss (who is English) seemed to think it was just fine, so it may be that it it fits in with a more European style; my own term of description was "primitive." You could have made a cake like this 200 years ago, though probably not with fresh ginger.

2 1/2 c all-purpose flour
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp salt
1/3 c finely chopped crystallized ginger
1 c unsulphured molasses
3/4 c firmly packed light brown sugar
2 large eggs
1/3 c peeled, finely chopped fresh ginger
1 c unsalted butter, cut into tablespoons
1 c water

1. Position a rack in the center of the oven and preheat to 350F. Grease the bottom and sides of a 9-inch springform pan. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, ground ginger, cinnamon, and salt. Place the crystallized ginger in a small bowl. Add 2 Tbsp of the flour mixture, and stir to coat the ginger pieces. 
3. In a large bowl, whisk together the molasses and brown sugar, breaking up any lumps. Whisk in the eggs until well blended. Whisk in the chopped fresh ginger. 
4. In a small saucepan, combine the butter and water and heat over medium heat, stirring occasionally, until the butter is melted. Remove from heat and whisk about 1/4 cup of the butter mixture into the molasses mixture until well blended. Whisk in the remaining butter mixture. Whisk in the flour mixture until just blended. Whisk in the crystallized ginger. Pour the batter into the pan. 
5. Bake 50-60 minutes, until a tester comes out clean. Cool in the pan on a rack for 20 minutes.
6. Remove the sides of the pan and invent the cake onto a rack. Peel off the parchment paper and reinvert the cake. Let it cool completely. 
7. Dust with confectioners sugar before serving (I used whipped cream).

It is very, very dense and moist, and the flavor of ginger sings out loud and clear. If you know someone who likes that, and who doesn't expect a lot of sweetness from their cakes, this might be worth a try.

Rich Marble Pound Cake with Chocolate Glaze

Yet another one from The Cake Book. Why yes I do like pound cakes. They're not fussy and they are awesome. This one is a little fussier than most because you layer the batter to get the marble effect, but that's not a big deal, and it does look fantastic. While making this I tasted the chocolate batter and actually said "Oh my God" out loud. It's good.

Cake
3 c cake flour
2 tsp baking powder
1/2 tsp salt
2 1/2 c granulated sugar, divided
1/2 c natural (not Dutch-processed) cocoa powder
6 Tbsp water
1 1/2 c unsalted butter, softened
1 1/2 tsp vanilla extract
5 large eggs
1/2 c whole milk

1. Preheat oven to 325F. Grease and flour a 10-inch Bundt pan. 
2. Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
3. In a medium bowl, whisk together 1/2 c of the sugar, the cocoa powder, and water until smooth. Set aside. 
4. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until very creamy, about 2 minutes. Gradually beat in 2 cups of sugar. Increase the speed to medium-high and  beat until well-blended and light, about 4 minutes. At medium speed, beat in the vanilla, then beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. At low speed, add the dry ingredients in three additions, alternating with the milk in two additions and mixing just until blended. 
5. Add 3 c of the batter to the cocoa mixture and stir until blended. Spoon 1/3 of the plain batter into the prepared pan and smooth into an even layer. Spoon 1/3 of the chocolate batter over the plain batter and smooth. Repeat, alternating layers.
6. Bake the cake for 60-70 minutes or until a cake tester comes out clean. Cool the cake in the pan on a rack for 15 minutes. 
7. Invert the cake onto the rack and cool completely.
8. Glaze the cake.

Bittersweet Chocolate Glaze
3 oz bittersweet chocolate, finely chopped
1/3 c heavy cream
1/2 tsp vanilla extract

1. Place the chocolate in a food processor and process until finely ground.
2. In a small saucepan, bring the cream to a boil. Remove from heat an add the chocolate. Stir until melted and smooth. Stir in the vanilla extract. Transfer the glaze to a small bowl. Cover the surface with plastic wrap and let cool for about 10 minutes before using.

Makes 2/3 cup, enough for the cake above.

Lemon Lust Cake

I didn't name it, okay? I did make it for our latest office birthday. I've been slacking a little in that department, not having the time or energy to really go all out in terms of cakes, but this time I was determined to do something worthwhile. I had noted this recipe in my first cruise through the book, and since our group includes several lemon lovers, thought it would be a good candidate. It met with rave reviews--one group member thought it was my best yet--and the leftovers disappeared with their usual rapidity.

This cake involved two things I have never done before: making lemon curd, and slicing cake layers. I am always terrified by custards, even though I haven't ruined one yet, and I didn't ruin this one, either (it was really, really lemony, though -- almost too much to eat straight). I have also always been certain that I would ruin a cake if I tried to slice it, but there was no getting around it with this one, so I found my ruler and my serrated knife and went at it with my heart in my throat. Slow and easy did the trick; I scored about a half inch all the way around the cake, then went around again a little bit deeper, again and again until it was all the way through.

Note that there are a lot of steps involved in making this cake. For once, I was sensible and broke the project up; I made the lemon curd and the cake layers over the weekend, froze the latter, then assembled the cake Wednesday night. For transport, I put it into my sturdy plastic cake carrier, then put that into a box and stuffed things around it so it wouldn't shift during the drive.

Lemon Curd
8 large egg yolks
1 1/4 c granulated sugar
2 tsp finely grated lemon zest
3/4 c freshly squeezed lemon juice
Pinch of salt
1/2 c unsalted butter, cut into Tbsp chunks

1. Set a fine-mesh strainer over a medium bowl and set aside. In a medium heavy nonreactive saucepan, whisk together the yolks and sugar until blended. Stir in the lemon zest and juice, salt, and butter, and cook over medium heat, whisking constantly, until the mixture thickens (7-10 minutes--do not let it boil, or it will curdle). It should leave a path on the back of a wooden spoon when you draw your finger across it. Immediately strain the mixture through a sieve, pressing it through with a rubber spatula.
2. Set the bowl containing the mixture in a larger bowl filled about 1/3 with ice water (be careful that the water doesn't splash into the lemon mixture). Stir frequently until it is slightly chilled, about 15 minutes. Cover the surface of the curd with plastic wrap and refrigerate until ready to use.

Makes two cups, the amount needed for this cake. You can store the curd in an airtight container in the refrigerator for up to three weeks.

Lemon Cake
3 c cake flour
2 1/2 tsp baking powder
1/2 tsp salt
1 c unsalted butter, softened
1 3/4 c granulated sugar
4 large eggs
2 tsp finely grated lemon zest
1/4 c strained freshly squeezed lemon juice
2/3 c whole milk

1. Position a rack in the center of the oven and preheat to 350F. Grease and flour the bottoms of two 9-inch cake pans. (NOTE: I lined them with parchment paper as well, because I was absolutely terrified that they might stick regardless.)
2. Sift together the flour, baking powder, and salt into a medium bowl. Whisk to combine, and set aside. 
3. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the sugar and beat at high speed until well blended and light, about 3 minutes. Scrape down the sides of the bowl. Reduce the speed to medium and add the eggs one at a time, beating well after each addition. Beat in the lemon zest and juice. Reduce the speed to low and add the flour mixture in three additions, alternating it with the milk in two additions, and mixing just until blended. Scrape the batter into the prepared pans and smooth the tops.
4. Bake for 22-25 minutes, until they are golden brown around the edges and a tester come out clean. Cool in the pans on racks for 15 minutes. 
5. Invert the cake onto wire racks and let cool completely. 

Lemon Cream Cheese Filling
3/4 c heavy cream
4 oz cream cheese, softened
1/2 tsp vanilla extract
1 c lemon curd (half of above recipe)

1. In the bowl of an electric mixer, using the whisk attachment, beat the heavy cream at high speed until firm peaks form. Transfer to a smaller bowl, cover, and refrigerate. 
2. In the same mixer bowl (no need to wash it), using the paddle attachment, beat the cream cheese on medium speed until very creamy, about 2 minutes. On low speed, beat in the vanilla extract. Add the lemon curd and beat at medium speed until well blended and smooth, about 1 minute. Remove the bowl and, using a rubber spatula, gently fold in the whipped cream until almost completely blended. Cover the bowl and refrigerate while you make the syrup and buttercream. (The filling can be made ahead and refrigerated for up to one day.)
   

Lemon Soaking Syrup
1/2 c water
1/4 c freshly squeezed lemon juice
1/2 c granulated sugar

1. In a small saucepan, combine the ingredients and bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. Set aside at room temperature. 

Lemon Buttercream
1 1/2 c unsalted butter, softened
1 c lemon curd (half of above recipe)
Pinch of salt

1. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy and light, about 2 minutes. At medium speed, gradually add the lemon curd, a large spoonful at a time, then add the salt and beat at medium-high speed until creamy, about 1 1/2 minutes. Set aside at room temperature while you assemble the cake.

Assembly

1. Using a serrated knife, trim the domed tops of the cakes so they are even (NOTE: I did not have to do this, for once my layers did not dome -- but I think I underbaked them slightly.)
2. Cut each cake horizontally into two layers. Reserve one of the flat bottom layers for the top of the cake.
3. Place a layer cut side up on a cardboard cake round or serving plate. Generously brush with lemon syrup. Spoon a scant cup of filling onto the cake and, using a small offset spatula, spread it into an even layer, leaving a 1/2 border aroundthe edge.
4. Top with another cake layer and brush with more syrup. Top with another scant cup of filling. Repeat with another layer, more syrup, and the remaining filling. Brush the reserved layer with syrup and place, cut side down, on top of the cake.
5. Frost the sides and top of the cake with lemon buttercream. Serve or refrigerate. If refrigerated, let stand at room temperature 45 minutes before serving. (Can be stored in the refrigerator for up to three days.)

Well worth the effort for you lemon lovers out there.

Deep Chocolate Sour Cream Pound Cake

This was the first recipe I've tried from The Cake Book. I thought I had a close to perfect chocolate pound cake already, but this one blew it out of the water. It is intense, deep, and rich, and though she suggests glazing it, I think that would be overkill. It is deadly good for snacking on, and keeps fantastically.

1 1/2 c all-purpose flour
1/2 c cake flour
1 c Dutch-processed cocoa powder
2 1/4 tsp baking powder
1/2 tsp salt
1 1/2 c unsalted butter, softened
2 1/2 c granulated sugar
4 large eggs
2 tsp vanilla extract
1 c sour cream

1. Position a rack in the center of the oven. Preheat to 325F. Grease and flour a 10-inch Bundt pan.
2. Sift together the flours, cocoa powder, baking powder, and salt in a medium bowl, and set aside.
3. Beat the butter until very creamy, about two minutes. Gradually beat in the sugar and beat until well blended and light, about four minutes. Beat in the eggs one at a time, mixing well after each addition and scraping the bowl as needed. 
4. In a small bowl, stir the vanilla extract into the sour cream (I don't know why she has this step; I put the vanilla in after the eggs, which almost every other recipe I have does). If your mixer has a splatter shield, attach it now (would that mine did!). At low speed, add the dry ingredients to the butter in three additions, alternating with the sour cream in two additions, mixing just until blended. Scrape the batter into the prepared pan and smooth the top.
5. Bake 65-75 minutes or until a cake tester comes out clean. Cool in the pan on a rack 15 minutes. 
6. Invert the cake onto a rack and cool completely.

Cinnamon Swirl Buttermilk Pound Cake

The second recipe I tried within a week from Tish Boyle's The Cake Book, this one was made for an office birthday and got excellent reviews there. It is not a terribly sweet cake, but sturdy and scrumptious, and would make an excellent brunch item.

Cinnamon Streusel
1/2 c all-purpose flour
1/3 c packed light brown sugar
1/4 tsp cinnamon
pinch of salt
3 Tbsp unsalted butter, melted

Buttermilk Pound Cake
2 c all-purpose flour
1/2 c cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/8 tsp ground cardamom
1 c unsalted butter, softened
2 c granulated sugar
3 large eggs
2 tsp vanilla extract
1 tsp finely grated orange zest
1 c buttermilk

1. Position a rack in the center of the oven. Preheat oven to 325F. Grease and flour a 10-inch Bundt pan.
2. To make the streusel, in a small bowl, whisk together the flour, brown sugar, cinnamon, and salt, breaking up any large lumps of brown sugar. Add the melted butter and stir until blended and crumbly.
3. To make the pound cake, sift together the flours, baking powder, baking soda, salt, and cardamom in a medium bowl. Whisk to combine, and set aside.
4. In an electric mixer, beat the butter until very creamy, about two minutes. Gradually add the sugar and beat at medium-high speed until well blended and light, about four minutes. Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl. Beat in the vanilla extract and orange zest. At low speed, add the dry ingredients in three additions, alternating with the buttermilk in two additions. Mix until just combined.
5. Scrape half the batter into the pan and smooth into an even layer. Sprinkle the streusel evenly over the batter. Scrape the remaining batter on top and smooth.
6. Bake 65-75 minutes or until a cake tester comes out clean. Cool the cake in the pan on a rack for 15 minutes. 
7. Invert the cake onto the rack and cool completely. 
8. Dust with confectioners' sugar before serving.

Fall Party 2009 Menu Review

OK, so it's been ages since I posted here. Sorry, sorry, sorry. Been busy with other projects this past week. But we did have a party last weekend, and I am happy to say that it went really well, and here is the food we served. I didn't take pictures, sorry - most of it is pretty predictable-looking, though. Along with the requisite chips and salsa and cheese and crackers, we had:

• Spanish Tortilla - Tried and true, I love this stuff (recipe below)
• Eggplant and fig caponata - The last of the year's eggplant had to go into something festive
• Cheddar cheese balls - Tasty and can be made ahead (recipe below)
• Prosciutto and Gruyere Pinwheels - I make these for lots of occasions; they are easy, and very tasty. 
• Blue Cheese and Caramelized Onion Squares - These turned out okay, but the dough was very, very soft - no way it could be rolled. Not sure if there's an error in the recipe or if I did something wrong. People ate them, at any rate.
• Outrageous Brownies (see below)
• Blueberry tea cake (see below)
• Cutout cookies (pumpkins) - We had a lot of kids in attendance, so I thought I should make these, too. 

Tortilla
(Sheila Lukins, All Around the World)
About 2 1/2 lb Idaho potatoes, peeled
2 c olive oil for frying
1 1/2 c thinly sliced onions
6 large eggs (NOTE: I generally use 8, because I use a larger pan than she does)
Salt and pepper to taste

1. Cut the potatoes into irregular 1/8-inch slices. 
2. Heat oil in a 10 1/2-inch nonstick skillet over medium heat until it starts to shimmer. To test heat, drop in a slice of potato; if bubbles form, it's ready. It should not be so hot as to crisp the potato. (NOTE: I make this in a 12-inch skillet; otherwise I would have potatoes all over my stove.)
3. Stir in potato slices, coating them with oil. Partially cover and cook 5 min, stirring once and breaking up a bit with the back of a wooden spoon. They should begin to color and soften slightly. 
4. Add onions, stir, and continue to cook partially covered 15 minutes, stirring every five minutes. 
5. Remove cover and cook 15 minutes longer, stirring occasionally. Potatoes and onion should be soft and lightly golden but not crusty; adjust heat as needed. 
6. Over a bowl, drain the potatoes and onion through a coarse strainer, removing as much oil as possible. Reserve the oil for frying other vegetables. 
7. In a large bowl, lightly beat the eggs. Add drained potatoes and onion. Season well with salt and pepper. Add about 1 tsp of the reserved oil to the skillet and heat over medium heat. Add the egg mixture, reduce the heat to medium-low, and if it begins to stick to the bottom of the pan, shake slightly or loosen with a spoon or spatula. Cook until the bottom is pale golden, 4-5 minutes, and invert onto a flat plate. (NOTE: I have tried this inversion thing maybe once; I finish the top of the tortilla under the broiler instead.)
8. Add more oil if necessary, and slip the omelet back in, uncooked side down. Cook until the eggs are cooked but still soft, another 3-5 minutes. 

This keeps well and tastes great hot or at room temp.

Cheddar Cheese Balls
(Bon Appetit, Nov 2001)
Recipe makes about 60 bites

2 c all purpose flour
1 pound coarsely grated Cheddar cheese
3/4 chilled unsalted butter, diced
1 tsp salt
2 Tbsp whipping cream

1. Preheat oven to 350F. Line two baking sheets with parchment paper. 
2. Combine flour, cheese, butter, and salt in food processor and blend until cheese is finely chopped. Add cream, and blend until moist clumps form.
3. Roll dough into balls, using 1 level Tbsp for each. Place on prepared baking sheets, spacing 1 inch apart.
4. Bake cheese balls until cooked through and golden brown on the bottom, about 22 minutes. Cool completely on sheets.

These can be made a day ahead; keep in an airtight container at room temp.

Outrageous Brownies
(Ina Garten, The Barefoot Contessa Cookbook)

1 lb unsalted butter
1 lb plus 12 oz semisweet chocolate chips
6 oz unsweetened chocolate
6 extra-large eggs
3 Tbsp instant coffee granules
2 Tbsp pure vanilla extract
2 1/4 c sugar
1 1/4 c all-purpose flour (divided)
1 Tbsp baking powder
1 tsp salt
3 c chopped walnuts (optional, of course)

1. Preheat the oven to 350F. Butter and flour a 12x18x1-inch baking sheet.
2. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmer water. Allow to cool slightly. 
3. In a large bowl, stir together (do not beat) the eggs, coffee granules, vanilla, and sugar. 
4. Stir the warm chocolate into the eggs mixture and allow to cool to room temperature. 
5. In a medium bowl, sift together 1 cup of flour, baking powder, and salt. Add to the cooled chocolate.
6. Toss the walnuts and remaining chocolate chips with the remaining 1/4 c flour, then add them to the batter. Pour into the baking sheet.
7. Bake 20 minutes, then rap the baking sheet against the oven shelf to force out any air bubbles. Bake another 15 minutes, until a toothpick comes out clean. Allow to cool thoroughly, refrigerate, and cut.

These are definitely better after a night in the fridge to set up. Ina, bless her, suggests cutting these into "20 large squares." For parties I cut them into many, many finger-size pieces.

Blueberry Tea Cake
Lisa Yockelson, Baking By Flavor

3 c unsifted all-purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp nutmeg
1/4 tsp ground cinnamon
1/8 tsp ground cardamom
1 1/4 c fresh blueberries
3 Tbsp dried blueberries
1/2 pound unsalted butter, softened
2 c vanilla-scented granulated sugar (or just regular sugar if you're me)
4 large eggs
2 1/2 tsp vanilla extract
1 c thick, cultured sour cream
3 Tbsp buttermilk

1. Preheat the oven to 350F. Film the inside of a 10-inch Bundt pan with nonstick spray and set aside. 
2. Sift the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cardamom onto a sheet of waxed paper. In a medium-sized bowl, lightly toss the fresh and dried blueberries with 2 1/2 tsp of the sifted mixture. 
3. Cream the butter in the large bowl of a freestanding mixer on moderate speed for 3 minutes. Add the sugar in three additions, beating for 1 minute after each addition. 
4. Beat in the eggs, 1 at a time, mixing for 45 seconds after each addition.
5. Blend in the vanilla extract. 
6. On low speed, alternately add the sifted ingredients in three additions with the sour cream in two additions, beginning and ending with the sifted flour mixture. Scrape down the sides of the bowl frequently with a rubber spatula, to keep the batter even-textured. 
7. Add the buttermilk, and beat on low speed for 1 minute.
8. Stir in the fresh and dried blueberries. 
9. Spoon the batter into the prepared pan, and level the top. 
10. Bake in the preheated oven for 50 minutes or until risen and set, and a wooden pick withdraws clean. The baked cake will be a golden brown and pull away from the sides of the pan slightly. Cool in the pan on a rack for 5-10 minutes, then invert. Cool completely. Dredge the top in confectioners sugar just before serving. Use a serrated knife for the cleanest cut.

I have made this cake a dozen times, probably, and it is always a hit--very moist and intensely flavored. I <3 Lisa Y.

Tres Leches Cake

I do still cook. Really!

This is a cake I first made for our Cuban-themed supper club (since the only alternative I could find was Cuban Opera Cake and I was absolutely terrified by that prospect). I also made it for a co-worker's birthday once, and yesterday I made it for her farewell party, as she has decided to leave the paid-for-working world for a while.

This is a really, really easy cake. I have to admit it's not my favorite thing to eat (sue me, I am a chocolate person), but it's pretty good. The only tricky bit is the whipped cream topping; when I bring it to the office I bring canned whipped cream, and for supper club I whipped it at the host's house so it didn't have time to fall. I got it from someone on a bulletin board, but it's originally from Cottage Living.

MAKES: 15 servings

PREP: 10 minutes

BAKE: 30 minutes

CHILL: 4 hours

1/2 cup unsalted butter

1 cup sugar

5 large eggs

1 teaspoon vanilla extract, divided

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 cup milk

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 1/2 cups whipping cream

1/4 cup powdered sugar

1. Preheat oven to 350°. Grease and flour a 13- by 9-inch baking dish.

2. Beat butter and sugar at medium speed with an electric mixer until fluffy; mix in eggs and 1/2 teaspoon vanilla. Combine flour and baking powder; add gradually to butter mixture, stirring to blend. Pour batter into prepared dish, and bake at 350° for 30 minutes or until wooden pick inserted in center comes out clean. Pierce cake with a fork all over.

3. Combine the 3 milks, and pour on top of cake; cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours or overnight.

4. Beat whipping cream, powdered sugar, and remaining vanilla at medium-high speed with an electric mixer until thick; spread over cake, and serve.

Notes: There didn't seem to be enough batter for the pan at first, but it baked up to a reasonable height. It took a few minutes less than predicted to bake. The milk mixture seemed to be way too much liquid, but I took hold of my nerve and poured it all in, and a couple of minutes later it had all been absorbed.

Yet Another Lemon Cake

Honestly, you would think I lived on the things. Which I don't. But at some point in the recent past (seriously, I am losing track of the weeks here... vacations do that), I had some free time and the baking bug. I wanted to bring something along on the visit to my mother, and she really, really likes lemon--she asked for the recipe for this after trying it. So that's a major vote in favor, I'd say.

I do love making loaf cakes. They're easy to make, easy to carry around, and so, so tasty. This one is good even if you don't have enough lemons to make the soaking glaze, which I didn't.

make 2 eight-inch loaves

1/2 pound (2 sticks) unsalted butter, room temperature
2 1/2 c sugar, divided
4 large or extra-large eggs, room temp
1/3 c grated lemon zest (6-8 large lemons)
3 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking sada
1 tsp kosher salt
3/4 c freshly squeezed lemon juice, divided
3/4 buttermilk, room temp
1 tsp pure vanilla extract

2 c confectioners sugar, sifted
3 1/2 Tbsp freshly squeezed lemon juice

Preheat the oven to 350F. Grease, flour, and line the bottom of two 8x4-inch loaf pans with parchment paper.

Cream the butter and 2 cups of the sugar until light and fluffy. Add the eggs, one at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup of the lemon juice, the buttermilk, and the vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour mixture. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine the remaining 1/2 cup granulated sugar and 1/2 lemon juice in a small saucepan and cook over low heat until the sugar dissolves.

When the cakes are done, let them cool for 10 minutes, then invert them onto a rack set over a tray. Spoon the lemon syrup over the cakes. Allow the cakes to cool completely.

For the glaze, combine the confectioners sugar and lemon juice in a bowl, mixing with a whisk until smooth. Pour over the tops of the cakes.

Easter Saturday Menu

It was a celebration that almost didn't happen. Thursday night while D was at church, I called L to the table for her bedtime snack. "My tummy hurts," she informed me. "I need medicine." I was skeptical, gave her some gas drops, and ten minutes later, she barfed. It was a long night. By the end of the day Friday, however, she was doing better, so we decided to go ahead and have our Easter gathering--nothing big, just D's parents.

Since I didn't know until the day before that we were actually going to be having company, I cast about for inspiration and fortunately found some sitting on my desk, in the form of the not-yet-read issue of Bon Appetit. I've spent a lot of time lately trash-talking them, so I should put in a good word here; their recent issues seem to have resolved the layout and photography problems that just about had me ready to cancel my subscription, so I have hope that the overly-precious tone will follow. At the very least, they saved my behind for this holiday, since I was able to lift almost the entire menu.

Since we were planning to eat around 3 p.m., I made the menu's two appetizers as a sort of light lunch:

Mini Crab-Cakes -- Yummy, but I halved the recipe and didn't have quite as much crab as I really should have in the mix. I would make these again, with more attention to the proportions.
Asparagus and Mushroom Tarts -- Fabulous. Will definitely repeat these next time I have a good excuse, and guests who like mushrooms.

Instead of the lamb they suggested--I've never made it, and as it turned out my mother-in-law isn't really fond of it--I made a ham, but did serve the two sides they provided:

Garland of Spring Vegetables--Considering how simple this was, it was really, really good.
Saffon-Scented Couscous with Pine Nuts--Another easy standout.

For dessert, I once again went my own way. I had been thinking about this raspberry tiramisu-sort of thing, as a break after relatively heavy meal, but I had also been hankering after cheesecake lately, and I wanted to make something that would really stand out. So Double-Decker Raspberry and White Chocolate Cheesecake it was.

It was a wonderful meal, I think--one of the best I've done in a long time. We colored Easter eggs, the kids ran around a lot and got baskets of toys from their grandparents, and I managed not to stress myself out over anything at all for a change.



Sunday morning, L got out of bed and threw up again. But at least we had Saturday.

April Supper Club: In Memory

OK, so I am way behind on my blogging. The kids have been passing a cold and a stomach bug around, which cut into the time I had hoped to use for catching up over the weekend.

The first overdue entry has to be our most recent supper club meeting. There was (and is) uncertainty about whether the group will keep meeting, but we all made it to Framingham at least one more time for a dinner in memory of our departed friend Pam, who organized the group and whose laughter and forthright manner added so much joy to our meetings. We made some of her favorite foods. Her daughter and mother joined us, and after dinner passed along a few of Pam's cookbooks. It was a good meal and a good way to remember her, but we are all still very sad.

I made an angel food cake--my first one ever.


It turned out perfectly, but I wish I hadn't had to make it for this occasion.

A Busy Kitchen Weekend

Of all the times to misplace my camera.

To start the weekend properly, on Friday... it was a long week. So on Friday night I made a chocolate cake. On Saturday morning I iced it, but impatience got the better of me -- the butter wasn't soft enough, and did not mix in entirely with everything else, so my cake has eensy blobs of butter in the frosting, and I wouldn't have taken a picture of it anyway. It was the same cake I made for L's last birthday.

Speaking of L, she got her first haircut on Saturday! Apparently it went reasonably well. Afterwards her dad took her to Barnes and Noble, where Winnie the Pooh was making an appearance, and she got a new Thomas the Tank Engine train. Quite a good day from her point of view.

While they were out, I went to the grocery store. I didn't have much of a list yet, but I figured I might as well go ahead and get the things that I knew I needed. For once, the store was looking pretty good. I bought some bright bell peppers, which didn't even look as if they had been hurled with force from the back of a truck at some point, some salad fixings, and a grab bag of protein-type things, including a 4+ pound pork loin roast. I have never cooked a loin roast before, but I knew I had seen recipes for them that looked tasty.

I got back, put everything away, and decided that I ought to make a batch of marinara sauce for later this week. I have a training class to attend, which means I'll be home pretty late two days, which means that the menu has to be D-friendly (pasta and tacos). The recipe that I use is one that makes the rounds of the Cooking Light bulletin boards and is known simply as "Lindrussos". Some day I might pass this recipe to my kids and they will wonder who Lindrusso might be. The recipe starts by caramelizing onions, and for once I was not impatient, and I did not singe the onions, and I did not make the mistake of turning the heat up too high later on, and my marinara turned out wonderfully, without the bitter undernote it had last time, which D loyally denied being able to taste.

1 tablespoon olive oil
1 tablespoon sugar
3-4 medium onions, chopped
1/2 cup cup dry red wine
6 cloves garlic, crushed with the blade of a knife
3 (28-ounce) cans crushed tomatoes (or 2 28-ounce cans crushed and 2 14-ounce cans diced if you want a bit more chunkiness)
2 (6-ounce) cans tomato paste
2 teaspoons oregano
1/2 teaspoon dried basil
1/2 teaspoon thyme
1/2 teaspoon marjoram
pinch of crushed red pepper or more to taste
salt and pepper to taste
1 tablespoon extra virgin olive oil

Heat oil in a Dutch Oven over medium heat. Add chopped onions and 1 tablespoon sugar. Sauté onions for 30-45 minutes, or until sweet and caramelized. As the pan dries while onions are cooking, add red wine as needed. Once onions are done, continue to add the rest of the ingredients. Stir until well-combined. Simmer over low heat for 4-6 hours (you can simmer for less, but I would simmer for at least 1-2 hours). Stir often to keep the sauce from burning or getting overcooked. Makes about 9 cups of sauce.

In the afternoon, while JJ napped and the sauce simmered, I played with L. We even went outside and made a little snowman. It was unseasonably warm, a wonderful feeling after the seriously harsh winter we've been having, and the snow was slumping and easy to work with. I made snowballs, and she threw chunks of ice into the puddles to see them start melting.

In the course of his nap, JJ developed a lovely, though fortunately mild, croupy cough. So we called the pediatrician's office, and D went out to buy a humidifier.

There was still dinner, and that pork loin. I did a few recipe searches and came up with Chinese Red-Cooked Pork. Considerably easier than making pie, and almost as rewarding. I will say two things about the recipe, though: My loin took about thirty minutes longer than stated to get to the fork-tender stage, and it would have benefited from more, since it wasn't quite shreddable. But there's that impatience thing... and I was hungry. Second, they include instructions to "brown" the roast.

Umm... in what? A roast is not going to brown in a bath of wine and sugar. So next time I make this I may fiddle with it a bit and see if browning it represents an improvement. I still have half of my loin roast tucked in the freezer, after all. With the pork I made rice, and sliced up some of the peppers and a cucumber. L ate copious amounts of both vegetables, astonishingly, but didn't touch anything else. Perhaps I should include a crudite plate with all meals? Slices of cake made a splendid dessert.

Sunday was supper club, and just as busy a day if not more so....

Nutmeg Cheesecake

The last office birthday of the year would just have to be my boss'. I just did a layer cake and a torte for the other two that fall during this season, so I sounded her out on the topic of cheesecake. This recipe was published in the Holiday 2006 edition of The Baker's Companion, put out by the much-worshiped (and they deserve it) King Arthur Flour--I don't know if they still do it, but my grocery store hasn't had it in ages now. I flagged the recipe immediately, but I never had a good excuse to make it. Cheesecake is not something I can make for just the two of us, it would be sitting around here for a week. And this is a very holiday cheesecake, not something that can be made at just any time of year.

I may have to find an excuse to make it every year from now on, though, because it is really, really, really good. It capped the afternoon very well--the group having taken the opportunity on a rare day when we were all in the office at the same time to go out for an extended lunch at Legal Sea Foods, we meandered back through the freezing rain (precursor to the ice storm that would come that night), occupied a conference room and set to.

I am a bit too self-conscious to take pictures of my baking while at the office. But here is the recipe:

Crust:
1/2 c (1 stick) butter
1/4 c confectioners sugar
1 tsp vanilla extract
1 c plus 2 Tbsp AP flour
1/2 c chopped nuts

Filling:
3 8-oz packages cream cheese, room temp
1 1/4 c granulated sugar
1/4 tsp salt
4 large eggs
1/2 tsp eggnog flavoring OR use 1/2 c eggnog and elimate the 1/2 c heavy cream - NOTE: I used the eggnog
1 Tbsp vanilla extract
1 c (8 oz) sour cream
1/2 c heavy cream
1/2 tsp nutmeg

Topping:
1/4 c (2 oz) sour cream
2 Tbsp granulated sugar
1/2 tsp vanilla extract
3/4 c heavy cream

Stencil Decoration (optional):
1/2 tsp nutmeg
1 tsp cinnamon
1 tsp confectioners sugar

To make the crust:

1. Preheat your oven to 375F.
2. In a medium bowl, beat the butter until soft.
3. Add the sugar, vanilla, and salt, beat at medium speed until fluffy. Scrape the bowl to be sure everything is well combined, then mix in the flour and nuts.
4. Press into the bottom and about 1/2-inch up the sides of a 9- or 10-inch springform pan. Use a piece of plastic wrap while pressing into place.
5. Bake the crust for 11-15 minutes until lightly browned. Remove from the oven and let cool.

To make the filling:

1. Preheat oven to 325F.
2. Beat the cream cheese on low speed until no lumps remain, stopping to scrape the bowl once or twice.
3. Add the sugar and salt and mix until well blended.
4. Add the eggs one at a time, scraping the bottom of the bowl after each.
5. Stir in the eggnog flavoring or eggnog, vanilla, sour cream, and heavy cream (if using). Remember, eliminate the heavy cream if you are using eggnog. Stir just until the mixture is smooth.
6. Pour the batter into the prepared pan, and bake in a preheated 325F oven for 45-50 minutes. The edges of the cake will look set and a light golden brown, and the middle should still jiggle when you nudge the pan.
7. Turn off the oven, open the door slightly and let the cheesecake cool slowly for 1 hour. During this time the center will finish setting. Cooling the cake slowly will keep the top from cracking (NOTE: No, it didn't! I got a spectacular crack) and ensure an even, smooth texture inside.
8. After an hour, remove the cake from the oven and run a knife around the top edge to allow the cake to contract as it cools. Chill overnight or for two hours before topping.

To make the topping:

1. Stir together the sour cream, sugar, and vanilla; set aside.
2. Whip the heavy cream until stiff, fold in the sour cream mixture.
3. Spread on top of the chilled cheesecake.
4. If you plan to stencil the top, place it in the freezer for 2-3 hours.

To stencil the top: (I didn't do this part)

1. Combine the nutmeg, cinnamon, and sugar.
2. Remove the cheesecake from the freezer (be sure the topping is set) and place a holiday or other stencil on top. Sprinkle the spice mixture over the top.
3. Carefully lift the stencil straight up and refrigerate the cheesecake until ready to serve.

White Velvet Butter Cake

Another week, another co-worker birthday; they're thick this time of year.

And another awesome Cake Bible cake. When the first thing anyone says is "Mmm," you can be pretty sure you've got a winner!

PS - We did not buy the house. Too much work to be done, too quickly, too costly. We'll start looking again next year.

White Velvet Butter Cake

4 1/2 large egg white (4 oz)
1 c milk
2 1/4 tsp vanilla
3 c sifted cake flour
1 1/2 c sugar
1 Tbsp plus 1 tsp baking powder
3/4 tsp salt
12 Tbsp unsalted butter, softened

Preheat oven to 350. Prepare 2 9-inch cake pans; greased, bottoms lined with parchment paper, greased again, and floured. This is a PITA but does mean your cakes never stick.

In a medium bowl, lightly combine the egg whites, 1/4 cup of milk, and vanilla.

In a large mixing bowl combine the dry ingredients, and mix on low speed for 30 seconds to blend.

Add the butter and remaining milk to the dry ingredients, and mix on low speed until moistened. Increase to medium and beat for 1 1/2 minutes. Scrape down the sides.

Gradually add the egg mixture in three batches, beating for 20 seconds after each addition.

Scrape the batter into the prepared pans and smooth with a spatula. Bake 25-35 minutes or until a tester inserted into the center comes out clean, and the cake springs back when pressed lightly in the center. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert and allow to cool completely.

White Chocolate Cream Cheese Buttercream

9 oz high-quality white chocolate
12 oz cream cheese, softened
3/4 c unsalted butter, softened
1 1/2 Tbsp lemon juice

Melt the chocolate, using either a double boiler or the microwave (stir every 15 seconds), and allow to cool.

In a mixing bowl, beat the cream cheese until smooth and creamy. Gradually beat in the cooled chocolate until smooth. Beat in the butter and lemon juice.

Can be stored 1 day at room temp, 2 weeks refrigerated, 3 months frozen. If chilled, rebeat at room temperature before frosting. Beating when chilled may cause curdling.

Apple Spice Cake with Brown Sugar Glaze

"OMG. So yummy."
"Wow… that is DELICIOUS!"
"YUM!!"
"Thanks for sharing the delicious apple cake!"

And so forth, from my co-workers. This is a really good cake for fall entertaining. Sweet and moist and big enough for a crowd.

It's been a while since I brought anything in to the office. Hopefully this made up a bit for the drought.

Edit 11/3/08--I just now realized that I have blogged this recipe twice. Oh, well.....

Perfect All-American Chocolate Butter Cake

I've been meaning to post this for weeks now--it's the recipe I used to make L's birthday cake, and it was not only the best chocolate layer cake I've ever made, but quite possibly the best I've ever eaten. Thank you, Rose Levy Berenbaum, whose book truly deserves the title The Cake Bible.

1/2 c + 3 Tbsp unsweetened Dutch-process cocoa (I use Droste, and for things like this, it is worth the expense!)
1 c boiling water
3 large eggs, room temp
2 1/4 tsp vanilla
2 1/4 c + 2 Tbsp sifted cake flour
1 1/2 c sugar
1 Tbsp baking powder
3/4 tsp salt
1 c unsalted butter, softened.

1. Preheat oven to 35oF. Prepare 2 9-inch cake pans: greased, bottoms lined with parchment or wax paper, then greased again and floured.
   
2. In a medium bowl, whisk together cocoa and boiling water until smooth. Cool to room temp.
3. In another bowl, lightly combine the eggs, 1/4 of the cooled cocoa mixture, and vanilla.
4. In a large mixing bowl, combine the remaining dry ingredients and mix on low speed for 30 seconds to blend.
   
5. Add the butter and the remaining cocoa mixture. Mix on low speed until dry ingredients are moistened.
6. Increase to medium speed (high if hand mixer) and beat for 1 1/2 minutes. Scape down the sides.
   
7. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition. Scrape down the sides.
8. Scrape batter into prepared pans and smooth. Bake 25-35 minutes or until a tester inserted near the center comes out clean and the cake springs back when touched lightly in the center. Should start to shrink from the sides only after removing from the oven.
9. Let the cakes cool in the pans on a rack for 10 minutes. Loosen the sides and invert onto greased metal racks. To prevent splitting, reinvert and cool completely.

I used Martha Stewart's chocolate frosting, and the result was fabulous.



UPDATE: Added the sugar!

Blueberry Coffee Cake

A rare and wonderful day spent with friends. They recently bought a house in a neighboring state, so getting together will involve more planning the future, but yesterday it was a simple drive and a great afternoon of catching up and playing with the kids (they hadn't seen JJ since his birth).

I put together a lunch menu that I thought would be okay with the expected heat: tortilla di patatas (from All Around the World, a fabulous book to read as well as to cook from, by one of the Silver Palate girls); spinach and strawberry salad; some toasted Italian bread with purchased bruschetta topping, and Lisa Yockelson's blueberry coffee cake once we had recovered from all of that. I have acquired something of a crush on Ms. Yockelson, based purely on the pictures of her kitchen in Baking by Flavor. Maybe a little bit on the fact that her recipes are bliss on a fork and entirely dependable.

Cinnamon and Sugar Topping
1/4 c granulated sugar
1/4 c firmly packed light brown sugar
2 tsp ground cinnamon

Cake Batter
1 c sour cream
1/2 tsp baking soda
1 1/2 c plus 2 Tbsp unsifted all-purpose flour
1/4 c unsifted cake flour
3/4 tsp baking powder
1/4 tsp salt
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1 c fresh blueberries
1/4 lb (8 Tbsp, one stick) unsalted butter, softened
1 c superfine sugar
2 large eggs
2 tsp vanilla extract

Preheat the oven to 350F. Film the inside of a 9x9 inch baking pan with nonstick cooking spray and set aside.

In a small mixing bowl, combine the topping ingredients; set aside.

Combine the sour cream and baking soda. The mixture will swell and puff a bit as it stands.

Sift the flours, baking powder, salt, cinnamon, and nutmeg together. In a small bowl, thoroughly toss the blueberries with 1 1/2 tsp of the sifted mixture.

Cream the butter on moderate speed in a stand mixer for 2 minutes. Add the superfine sugar and beat for 1-2 minutes. Beat in the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

On low speed, add half the dry ingredients, the sour cream blend, and the remaining dry ingredients. Scrape down the sides of the bowl frequently to keep the batter even-textured. The batter will be moderately thick. Fold in the bliueberries.

Scrape the batter into the prepared baking pan. Smooth the top with a spatula. Sprinkle the topping evenly over the surface.

Bake the cake for 35 minutes or until set and a wooden pick inserted into the center withdraws clean. Cool in the pan on a rack for at least 20 minutes before cutting. Serve warm or at room temperature. Keeps 2-3 days.

Dinner for a Frazzled Weekend

The frazzling began late Saturday night, when out of nowhere JJ started throwing up. Now, this child spits up right and left, but had never out and out vomited before, so we checked all of our books, and when he did it a few more times called his doctor. After which, of course, he settled down and didn't do it again, sparing us a trip to the emergency room at midnight. But the damage to his hapless parents was done. D got next to no sleep all night, leaving him borderline ill himself the next day, when we were expecting his sister and her husband to be staying the night with us on Sunday.

We managed to get the place cleaned up, and I finished up the grocery shopping. On the way home, the ginger ale's cardboard case gave way, scattering cans hither and yon through the the parking lot. I gathered up those that hadn't sprung a leak and soldiered on. When we got home, I found that the bottle of spray cleaner hadn't been tightly closed, so most of one bag smelled rather strongly of citrus and half of its contents had to be thrown out.

In the afternoon, wonder of wonders, both kids took a nap, so I took myself to my freshly cleaned kitchen and started to mess it up again, making sandwich bread and a cake to go along with the taco dinner I had planned. The latter I have made before, and we love the recipe in the summer, though the tacos tend to be a little bit unwieldy, with bits of veggies and pork juices falling everywhere. The previously untried lemon cake was okay, but I've definitely had better. I may give up on Cooking Light for dessert recipes; they have some standouts, but the whole impulse to be low-fat about things has led to some less than outstanding results. Though it may not seem like it to read this blog, I don't make desserts all that often, and if I'm going to the effort I want something that tastes really, really good. Like Lisa Yockelson's blueberry tea cake, reported on here by a fellow blogger (and commented on by Ms. Yockelson herself!).

By the time we finished dinner, I could feel the scratchiness starting in my throat. JJ got us up no less than three times in the night, and every time he did, my throat felt worse. So here it is, Monday morning, I am coming down with a cold, I have a ton of work to do this week, and I left my headphones at home.

The week should get better from here.