Lemon Raspberry Cake

I know it's been a few days, but this is why. This cake was a beast! It took me a whole weekend to make it. (Sure I didn't use all my time on it that weekend...) Not the point! This cake has many steps and lots of ingredients. So if you're a daring baking, this cake is for you!

After all of the hard work, you know how long it took for this cake to be demolished? 20 minutes.

That's a lot of lemon juice!

Whoa, and butter!

First time making buttercream. I do have to say that I am proud of myself.

Syrup is kind of my thing. Plus it was the easiest part of this cake!

Hmmmm... Lemon curd. I never knew how easy it was to make until now. I'm never going back to store bought!

It's healthy...

I have become the master at dividing cakes.

See?

Layer one...

Layer two..

And done. BAM! Just kidding, I wish it were that easy!

Yummy.

Aww, the memories...

Lemon Raspberry Cake
(Adapted from Flour)

3 tablespoons unsalted butter, softened
3 tablespoons canola oil
2/3 cup sugar
1 tsp vanilla
1 1/2 tsp finely grated lemon zest
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk, at room temperature
3 egg whites

Raspberries

Directions:
1. Preheat the oven to 350 degrees. Prepare a loaf pan.
2. Using a stand mixer fitted with the paddle attachment, cream the butter, oil, and 1/2 cup of the sugar for 2 to 3 minutes. Beat in the vanilla and lemon zest.
3. In a small bowl, sift together the flour, baking powder, and salt. On low speed, add about 1/3 of the flour mixture to the butter-sugar mixture. Add about half of the milk and continue to mix. Add half of the remaining flour, then the rest of the milk. Finally, add the last of the flour. Mix until combined, then place in a medium bowl and cover.
4. Clean the mixer bowl very well and fit with the whip attachment. Place the egg whites into the bowl and whip on medium speed for 3 to 4 minutes. Slowly add the remaining sugar and whip for another 1 to 2 minutes.
5. Gently fold about 1/3 of the egg whites into the batter. Then gently fold in the remaining egg whites.
6. Bake 25 to 30 minutes or until the cake begins to pull away from the sides. Let cool.
7. In a small bowl, mix together 1/4 of the lemon curd and 1/4 of the buttercream.
8. Cut the cake into two layers horizontally. Place the first layer on a plate or other serving dish. Using a pastry brush, soak the top with the lemon simple syrup. Spread the curd-buttercream mixture over the syrup. Sprinkle with raspberries. Add the top layer to the top of the raspberries and brush with syrup. Cover with plastic wrap and place in the refrigerator for thirty minutes.
9. Remove cake from both fridge and plastic and place on a serving tray. Cover the entire cake the remaining buttercream. Add a pool of lemon curd to the top. Place remaining raspberries on top. Enjoy!


Lemon Curd:
1/2 cup lemon juice
2 tablespoons unsalted butter
1 tablespoon whipping cream
2 eggs
1 egg yolk
1/2 cup sugar
1/4 tsp salt
1/4 tsp vanilla

Directions:
1. In a medium saucepan, combine the lemon juice, butter, and cream over medium-high heat to just under a boil.
2. In a medium boil, whisk together the eggs and egg yolk, then slowly whisk in the sugar until combined. Gradually add the hot lemon juice mixture to the egg mixture, whisking to prevent scrambling. Return the mixture to the saucepan and continue to cook on medium heat, stirring continuously with a wooden spoon for 5 to 8 minutes or until thickened.
3. Remove the curd from the bowl through a fine mesh sieve. Whisk in the salt and vanilla. Refrigerate until cold.

Lemon Buttercream:
3/4 cup sugar
1/3 cup plus 1 tablespoon water
2 eggs
1 egg yolk
1 1/2 cups unsalted butter, at room temperature, cut into 1 inch chunks
1/8 tsp salt

Directions:
1. In a small saucepan, stir together the sugar and water over high heat until boiling.
2. Fit the stand mixer with the whip attachment and beat together the eggs and egg yolk for 3 to 4 minutes. Slowly add the hot syrup bowl the side of the mixer bowl on low to prevent and splashing. Whip for 6 to 8 more minutes. Turn down the mixer and add the butter, a few chunks at a time. Increase the speed to medium and beat for another 4 to 5 minutes until smooth. Add the salt. Use within thirty minutes or leave at room temperature and beat again just before use.


Lemon Syrup:
1/4 cut lemon juice
1/4 cup water
1/3 cup plus 1 tablespoon sugar

Directions:
1. In a small saucepan combine the lemon juice, water, and sugar over high heat until boiling. Remove, and let come to room temperature.

Honey Banana Smoothie

Same recipe, simple change. That's how all my smoothie recipes go.

This time, a little honey. The natural sweeteness makes this drink.

Plus a little spice to bring out the flavor...

Drink up!

Honey Banana Smoothie

1 1/2 cups crushed ice

1 whole banana, peeled

1 tablespoon honey

1/3 cup skim milk

1/3 cup hot water

Whey powder (Optional)

Directions:

1. In a blender, blend the ice, banana, honey, milk, and water until smooth and all ice chunks are gone. Stir in whey powder (optional).

Makes 1 Smoothie

Pumpkin Spice Granola

As you have probably noticed lately, I'm lovin' the granola. I'm on this health food kick. I tell myself I can eat as much as I want, as long as it's healthy. That's where the granola comes in.

It's just so versatile! You can put anything in it!

See what I mean? Nuts, seeds, spices... the list goes on and on...

Plus pumpkin? Yes please.

Then mix, granola is that simple!

Well, you have to bake it, too... But the oven does the for you!

Excuse me while I gorge myself on this...

Pumpkin Spice Granola

5 cups old fashioned rolled oats
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp ground nutmeg
3/4 tsp salt
3/4 cup brown sugar
3/4 cup pumpkin puree
1/3 cup maple syrup
1 tsp vanilla
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
3/4 cup chopped pecans
3/4 cup chopped walnuts

Directions:
1. Preheat the oven to 300 degrees. Line a large baking sheet with parchment paper.
2. In a large bowl, combine the oats, spices, salt, and brown sugar.
3. In a small bowl, whisk together the pumpkin, syrup, and vanilla. Add to the oat mixture and toss until evenly coated. Add the seeds and nuts until evenly combined.
4. Place on a baking sheet and bake for 20 minutes. Remove from oven and mix again to evenly coat. Place back on the tray and bake for another 20 minutes. Let cool.

Cake Batter Blondies

Welcome to the party... the flavor party!

Wow. I haven't eaten frosting in like 2 monthes. That's ridiculous.

So I made frosting... covering brownies :)

Best friends.

Sprinkles.

Sprinkles.

Sprinkles!

Sprinkles!!!

SPRINKLES!

SPRINKLES!!!

SpRiNkLeS

Sprinkles!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Nothing better than a blondie, especially with chocolate chips and sprinkles in them.

Hmmmmmm

Yeah, FROSTING!

It's so calling my name...

Cake Batter Blondies
(Adapted from The Sweets Life)

1/2 cup sugar
1/2 cup brown sugar
3/4 cup butter, softened
2 tsp vanilla
1 egg
1 egg yolk
1 cup all-purpose flour
1 cup cake mix
1/4 tsp baking soda
1 cup chocolate chips
4 tbsp sprinkles of your choice

Directions:
1. Preheat oven to 350F. Prepare a 7 x 11 pan.
2.Using a stand mixer fitted with the paddle attachment, beat together the sugars, butter, vanilla, egg, and egg yolk until creamy and smooth.
3. In a separate bowl, sift together the flour, cake mix, and baking soda. Whisk to combine. With mixer on low speed, add the flour mixture until well combined. Slowly mix in chocolate chips and sprinkles.
4. Spread the batter in the prepare pan and bake for 30-35 minutes or until the top is slightly brown. Cool. Top with frosting and sprinkles.

Frosting:
3/4 cup powdered sugar
1 tablespoon cake mix
3 tablespoon butter, melted
1/2 tsp vanilla
1-2 tablespoons milk
2 tablespoons spinkles

Directions:
1. In a bowl using a handmixer, beat together the powdered sugar, cake mix, butter, vanilla, and milk until you have a smooth, thick frosting. Mix in the sprinkles.

Candied Orange Doughnuts

Something new for me once again! So, yes, I have made doughnuts before, but I had never made FRIED doughnuts before.

Aren't doughnuts fried, Amarah? Well, yes, in most cases they are. But I have this nifty little doughnut maker that bakes the doughtnuts.

So, yeah, new.

"You know you want me."

They're healthy, they have oranges in them...

... candied oranges.

That's right, circles! Not rectangles! I know my shapes.

Frying time!

Plus orange sugar...

Like I roll.

And the candied orange filling.

Best way to start the day.

Candied Orange Doughnuts
(Adapted from Flour)

Candied Oranges:
2 cups sugar
3 cups water
1 navel orange
3 tangelos


Directions:
1. Slice the stem and blossom ends off the oranges. Slice the oranges into 1/4 inch thick slices.
2. In a medium saucepan, combine the sugar and water over high heat, stirring until the sugar dissolves. Bring to a boil.
3. Add the oranges and reduce heat to very low and cook, stirring occasionally, for 2 to 3 hours, until the orange rind is soft and sweet instead of bitter.
4. Place the oranges and syrup into a container and let cool completely.
5. When ready to use, drain the oranges from the syrup (save the syrup.) Chop the oranges finely. Mix the oranges with enough of the strained syrup to make a thick, gooey filling.

Doughnuts:
1 package active dry yeast
2/3 cup milk, at room temperature
1/2 tsp orange zest
3 1/2 cups all-purpose flour
1/3 cup sugar
2 teaspoons salt
3 eggs
7 tablespoons unsalted butter, room temperature, cut into 6 to 8 pieces
Canola oil

Directions:
1. Using a stand mixer fitted with the dough hook, stir together the yeast, milk, and orange zest. Let stand until yeast is dissolved, about 1 minute. 
2. Add flour, 1/3 cup sugar, salt, and eggs. Mix on low speed until dough comes together, about 1 minute. Continue mixing on low 2 to 3 minutes more. 
3. Add butter, a few pieces at a time, mixing after each addition until butter is fully incorporated and dough is soft, 5 to 6 minutes.
4. Remove dough from bowl and wrap tightly with plastic wrap. Refrigerate at least 6 hours and up to 15 hours.
5. Line two baking sheets with parchment paper. Roll out dough into 12-inch square about 1/2 inch thick. Using a 3 1/2-to-4-inch round biscuit cutter, cut out 9 doughnuts. Transfer to prepared baking sheet and cover with plastic wrap. Let stand in a warm spot until they have doubled in height and feel poufy and pillowy, 2 to 3 hours.
6. Fill a large heavy-bottomed saucepan with oil to a depth of 3 inches. Heat over medium-high heat until it reaches 350 degrees, or when flour sizzles on contact when tossed into the oil. Working in batches, place doughnuts in the hot oil, making sure not to crowd them. Fry until golden brown on one side, 2 to 3 minutes; turn and continue frying on remaining side until golden, 2 to 3 minutes more. Using a slotted spoon, transfer doughnuts to a paper towel-lined baking sheet until cool enough to handle.
7. Toss doughnuts in sugar, one at a time, to evenly coat. Return doughnuts to paper towel-lined baking sheet to cool completely, 30 to 40 minutes.
8. Poke a hole in the side of each cooled doughnut and fill with candied oranges.

Directions:


Orange Sugar:
1 cup sugar
1/4 tsp orange zest


Directions:
1. In a small bowl, add the sugar and orange zest. Use your fingers to combine the orange zest with the sugar until all the sugar is light orange in color.