This lemon yogurt cake is the perfect summer dessert and even tastes better on the second (and third) day after baking.  It’s so easy to make, you don’t even need an electric mixer!  Try it with a side of fresh berries or a scoop of vanilla ice cream.

For those interested in making a healthier version of this, you can use fat-free yogurt and a sugar substitute – add about 10 minutes to your baking time.

Makes 1 loaf

Ingredients

• 1  1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1  1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice

For the Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Directions

Preheat the oven to 350° F.  Line the bottom of a standard-sized loaf pan with parchment paper – grease and flour the pan.

In a bowl, sift together the flour, baking powder and salt. In a separate bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest and vanilla.  Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.  Pour the batter into the prepared pan and bake for about 50 minutes – until a cake tester placed in the center of the loaf comes out clean.

Cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear – set aside.

When the cake is done, allow it to cool in the pan for 10 minutes.  Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.  Cool the cake.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Original recipe found here

My love for flour tortillas goes way back.  I have great memories of watching my grandmother and great-grandmother make huge batches of tortillas and cook them on an old wood-burning stove.  Something about that stove seemed to add the perfect flavor to the tortilla and brown it in all of the right places.  I’d anxiously wait while they patiently worked in batches to hand-pat each of the tortillas – there was no need for a press or rolling pin, they had years of experience.  Trying not to be obvious, I’d mosey in and out of the kitchen carefully monitoring their work and waiting for any sign that I could dig in. Inevitably, they would surprise me with a warm tortilla smothered in butter. While I no longer put butter on my tortillas, they continue to be one of my favorite comfort foods.

I’ve tried many recipes over the years, but this version comes closest to the flavor and consistency of the tortillas I remember from my childhood.

Makes 12 tortillas

Ingredients

• 2  3/4 cups all-purpose flour, plus a little extra for rolling the tortillas
• 5 tablespoons vegetable shortening, lard or 2 1/2 tablespoons of each (for the most authentic version)
• 3/4 teaspoon salt
• 3/4 cup very warm tap water

Directions

Combine the flour and shortening in a large mixing bowl and work the shortening into the flour with your fingers until completely incorporated.  If this isn’t done thoroughly (until no particles of shortening remain visible), the tortillas will have an irregular texture.  Dissolve the salt in the water and pour about 2/3 cup over the dry ingredients and immediately work it in with a fork; the dough will be in large clumps.  If all the dry ingredients haven’t been dampened, add the rest of the liquid (plus a little more, if necessary).  Scoop the dough onto your work surface and knead until smooth.  It should be a medium-stiff consistency – not firm, but not quite as soft as most bread dough either.

Divide the dough into 12 portions and roll each into a ball.  Set them on a plate, cover with plastic wrap and let rest for at least 30 minutes – this makes the dough easier to roll.

Heat an ungreased griddle or heavy skillet over medium to medium-high heat.

Flatten a ball of dough, flour it, then roll forward and back across it; rotate a sixth of a turn and roll forward and back again; continue rotating and rolling until you reach a 7-inch circle, lightly flouring the tortilla and work surface from time to time.

Lay the tortilla on the hot griddle (you should hear a faint sizzle and see an almost immediate bubbling across the surface).  After 30 to 45 seconds, when there are browned splotches underneath, flip it over.  Bake 30 to 45 seconds more, until the other side is browned; don’t overbake the tortilla or it will become crisp.  Remove and wrap in a cloth napkin placed in a tortilla warmer.  Roll and griddle-bake the remaining tortillas in the same manner – stack them one on top of the other in the warmer.

original recipe found here

When I first saw this recipe I wasn’t sure what to think – chocolate bread?  When would I eat this – for breakfast?  As dessert?  I certainly wouldn’t be making a sandwich with it.  As it turns out, anytime is a good time for chocolate bread! This delicious snack has a great texture – chunks of chocolate and a satiny-smooth finish.  I can’t wait to try toasted piece of this bread with my morning coffee.

It’s worth noting that this bread involves several periods of rest for the dough – make sure you give yourself enough time to make this!

Makes 2 loaves

Ingredients

Chocolate Dough:

• 1 1/2 cups warm water, divided (or, if not using espresso powder, 1/2 cup warm water and 1 cup warm coffee)
• 2/3 cup plus 1 teaspoon granulated sugar, divided
• 2 teaspoons dry yeast
• 4 1/2 cups bread flour
• 2/3 cup firmly packed light brown sugar
• 2/3 cup cocoa powder, sifted
• 1 teaspoon instant espresso powder, optional (see above)
• 2 teaspoons salt
• 1 large egg, at room temperature
• 12 tablespoons unsalted butter, softened
• 8 ounces good-quality dark chocolate (semi-sweet or bittersweet), chopped into 1/2-inch chunks

Egg Glaze:

• 1 large egg
• 1 teaspoon water

Directions

In a small bowl, combine 1/2 cup of the warm water with 1 teaspoon of the sugar. Sprinkle the yeast over the water and set the mixture aside for 10 minutes, until foamy. If the mixture doesn’t foam, the yeast might be inactive and you should try again with fresh yeast.

In the bowl of an electric mixer, place the flour, the remaining 2/3 cup of granulated sugar, the light brown sugar, the cocoa, the espresso powder (if using) and the salt.  Using the paddle attachment, mix at low speed for 1 minute, until combined.

Add the remaining 1 cup warm water (or warm coffee, if not using the espresso powder) and the egg to the yeast mixture.  Add this to the flour mixture while continuing to mix at low speed.  Increase the speed to medium and continue to beat the mixture for 2 minutes, or until the dough is smooth and elastic. At low speed, beat in the softened butter 1 tablespoon at a time, until it is incorporated into the dough. Remove the paddle attachment and replace it with the dough hook.  Knead the dough at low speed for 2 minutes. Increase the speed to medium and knead the dough for 2 minutes longer.

Add the chocolate chunks and knead until incorporated. Transfer the dough to a buttered bowl (the dough will be quite moist). Cover the dough closely with plastic wrap or a damp tea towel and allow to rise in a warm, draft-free place for 2 hours (or until almost doubled in bulk).

After the chocolate dough has risen, punch the dough down and cover again with plastic wrap. Place the dough in the refrigerator for at least 8 hours or up to 2 days.

Butter two loaf pans. On a lightly floured work surface, divide the chocolate dough in half. Divide each dough half into 6 or 8 equal pieces so that you have 12 or 16 equal pieces in all. With lightly floured hands, shape each piece into a smooth, round ball.  Place 6 or 8 dough balls — two by two, at a diagonal — in each prepared pan, pressing them lightly together if necessary.  Cover the pans with a tea towel and allow the dough to rise at room temperature for 1 hour.

Position a rack in the center of the oven and preheat to 400° F.

In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the egg glaze over the top of the loaves.

Bake the loaves for 10 minutes. Lower the oven temperature to 375° F and bake the bread for an additional 30 minutes. Cool the bread in the pans set on a wire rack for 15 minutes. Remove the bread and allow the loaves to cool completely on the rack.

original recipe found here

I love eggs and at this time of the year, there are plenty of excuses to have them around.  The only problem is that I can never remember how much time it takes to prepare the perfect soft-boiled egg or how long I need to leave an egg in simmering water in order to poach it.  I spend more time trying to remember the method than it takes to cook the egg!  Well, those days are over.  I decided to compile the directions for seven different methods of cooking eggs – these are the methods I use most often.

Soft-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 3 minutes.  Run the eggs under cold water and remove the shells.

Medium-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 5 minutes.  Run the eggs under cold water and remove the shells.

Hard-Boiled

Add a teaspoon of vinegar and a pinch of coarse salt to a pot of water and bring to a simmer.  Carefully lower the eggs into the water and cook for 10 minutes.  Run the eggs under cold water and remove the shells.

Poached

Break an egg into a ramekin – leaving the yolk intact.  Add 2 teaspoons of vinegar to a saucepan of water and bring to a boil.  Reduce the heat to simmer and slide the egg out of the ramekin into the saucepan near the edge.  Simmer for 2-3 minutes, drop into cold water and trim off any white threads.  Use the freshest eggs you can find – this will help the poached egg hold it’s shape better.

Scrambled

Break 3 eggs into a medium bowl and whisk them with 3 1/2 oz. of milk or heavy cream (optional).  Melt two teaspoons of butter in a nonstick skillet over medium-high heat.  When the butter is melted and foamy, add the eggs.  Reduce the heat to medium, and using a spatula, push the cooked eggs toward the center while tilting the pan to distribute the runny parts.  When the eggs are almost set, scramble them gently.

Fried (Sunny Side Up)

Melt a teaspoon of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, carefully break the eggs into the pan, lower the heat to medium and allow to cook for about 2-3 minutes.

Omelet

Break 3 eggs into a bowl, add salt and pepper and whisk with a fork.  Melt 1-2 teaspoons of butter in a nonstick skillet over high heat.  When the butter takes on a golden color, pour in the omelet mixture and cook for 5 to 10 seconds until the eggs are just beginning to set.  Immediately start scraping the sides toward the middle – stir almost constantly, gently shaking the pan with your other hand, until the omelet is cooked to your taste (1 minute for a lightly cooked “runny” omelet; 1 1/2 minutes for a firm omelet and 2 minutes for a well cooked omelet). Add the filling and gently use a rubber spatula to fold the omelet over the filling.

adapted from methods found here

One of my favorite snacks is chips and salsa – actually, to be honest, I could probably do without the chips and just go for the salsa!  In the past I’ve always preferred tomato or tomatillo-based salsas and never really paid much attention to other varieties – until recently.  I was shopping at Whole Foods and came across a mango salsa that looked fantastic.  I was particularly intrigued because it contained jalapenos and I love spicy food and thought this would be an interesting contrast to the sweetness of the mango.  I’m so happy I bought the salsa – it was amazing and completely transformed my impression of non-tomato based salsas. This recipe is my attempt at recreating the delicious salsa that I purchased.  I was pleased with the outcome and hope you are also!

What are your favorite types of salsa?

Ingredients

• 2 mangoes, diced (1/4-inch)
• juice of 1 lime
• 1/4 cup minced red onion
• 1 – 2 tablespoons fresh, chopped cilantro
• 1 jalapeno pepper, seeded and minced (optional)
• salt, to taste
• freshly ground black pepper, to taste

Directions

In a medium bowl combine the mango, lime juice, onion, cilantro and jalapeno. Season with salt and pepper, to taste.  Store in a covered container in the refrigerator for at least 30 minutes before serving.

This classic French dessert is traditionally made with cherries, but when I came across a recipe for a raspberry version I knew I had to make it.  Clafoutis is a baked, custard-like cake that’s rustic, easy to make and very delicious.  It many ways it reminds me of a thick, moist, fruit-filled crepe.  Typically, clafoutis are jam-packed with fruit, but I choose to go a little lighter on the raspberries in this version – feel free to add as many raspberries as you like!

Serves 6

Ingredients

• 1/2 cup all-purpose flour
• 1/4 cup plus 2 tablespoons sugar
• pinch of salt
• 3 extra-large eggs
• 3 tablespoons unsalted butter, melted
• finely grated zest of 1 lemon
• 1/4 cup plus 2 tablespoons milk
• 2 cups raspberries
• confectioners’ sugar, for dusting

Directions

Preheat the oven to 350° F.  Butter a 9-inch gratin dish (I used a pie dish).

In a bowl, whisk the flour, sugar and salt.  Beat in the eggs, butter and lemon zest until smooth.  Add the milk and whisk until light and very smooth, about 3 minutes.  Pour the batter into the gratin dish and top with the raspberries.

Bake for about 30 minutes, until the clafoutis is set and golden.  Let cool slightly, then dust with confectioners’ sugar, cut into wedges and serve.

adapted from a recipe found here

There’s nothing like a relaxing, leisurely breakfast – especially on the weekends. Unfortunately, there isn’t always time to lounge around and eat – in fact, most mornings I find myself grabbing a quick bite on the go.  This homemade granola is an easy, delicious addition to your morning routine, regardless of how much time you have.  Not only does the granola taste great on its own, but I like to enjoy it on top of yogurt or in a bowl (like cereal) with some cold milk.

Makes 6 Cups

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup sliced almonds
• 1/2 cup vegetable oil
• 1/4 cup honey
• 1/2 cup small-diced dried apricots
• 1/2 cup small-diced dried figs
• 1/2 cup dried cherries
• 1/2 cup dried cranberries
• 1/2 cup roasted, unsalted cashews

Directions

Preheat the oven to 350° F.

Toss the oats and almonds together in a bowl.  Whisk together the oil and the honey in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all of the oats and nuts are coated.  Pour onto a 13 x 18-inch baking sheet.  Bake, stirring occasionally with a spatula, until the mixture turns a even golden brown, about 30 minutes.

Remove the granola from the oven and allow to cool, stirring occasionally.  Add the apricots, figs, cherries, cranberries, and cashews.  Store the granola in an airtight container.

adapted from a recipe found here

The moment I saw this recipe, I knew I needed to make these.  They require a bit of work, but are worth the effort – they are delicious!  This was my first time making soft pretzels, so I took and posted many more photos than I normally would – I hope you find them helpful.

Makes 1 dozen

Ingredients

• warm water
• 2 (1/4-oz.) packages rapid-rise yeast
• 3/4 cup packed dark-brown sugar
• 6  1/2 cups unbleached bread flour
• 4 tablespoons coarse salt
• 1 stick unsalted butter, chilled and cut into small pieces
• nonstick cooking spray
• 1/2 cup baking soda
• 1/2 cup pale ale-style beer
• pretzel salt

Directions

In a medium bowl, mix together 2 cups warm water, yeast and 1/2 cup of brown sugar; let stand until foamy, about 5 to 10 minutes.

let the warm water, yeast and brown sugar stand until foamy

In the bowl of an electric mixer, mix together flour and coarse salt using your hands.  Add butter and continue to mix with your hands until the mixture is crumbly.  Add yeast mixture and, using your hands, mix until a shaggy dough is formed and water is absorbed.

mix until a shaggy dough is formed

Using the dough hook attachment, mix dough on medium speed until dough is tight, elastic, and smooth – about 6 to 8 minutes.  Cover with plastic wrap and transfer to the refrigerator; let chill at least 8 hours and up to overnight.

mix until dough is tight, elastic and smooth

Preheat the oven to 450° F.

Roll the dough out into a 14-by-12 inch rectangle.  Cut dough into one dozen 12-inch-long-strips, each about 1-inch wide.  Transfer to a large baking sheet and cover with a clean kitchen towel.  Transfer to the refrigerator and let chill for 15 minutes.

Working with one piece of dough at a time, roll out each piece into a 25-30 inch rope (about 3/4-inch thick), starting from the center and working toward the ends.  Make a “U” shape with the rope and cross the ends over, pinching at the bottom of the ‘U” to form a pretzel. Return to the baking sheet and repeat process with remaining dough.

Spray a large baking sheet with nonstick cooking spray.

In a large saucepan, combine 8 cups water, baking soda, beer and remaining 1/4 cup dark-brown sugar; bring to a simmer over medium-high heat.  Simmer pretzels, one at a time, until the pretzel floats, about 30 seconds; transfer to the prepared baking sheet using a spatula.  Repeat the process with remaining pretzels.

use a slotted spatula to retrieve the pretzel from the saucepan

Sprinkle pretzels with pretzel salt (I only salted a few of them); transfer to the oven and bake for 5 minutes.  Rotate baking sheet and continue baking until pretzels turn golden or chestnut brown in color, 4 to 6 minutes more.

add salt prior to placing in the oven

Remove from baking sheet and transfer to a wire rack to cool slightly.  Serve warm with butter or mustard.

original recipe from Sigmund Pretzelshop

garnished with homemade croutons

Before heading out of town on vacation, I had time to make one of my favorite cold weather dishes – Broccoli Cheese Soup.  Not only does this taste great on the first day, but it’s perfect for lunch the following afternoon.  I like to enjoy this soup with a piece of crusty bread – especially homemade boule.  A few items to note about this recipe:

• depending on how rich (and healthy) you want the soup to be, you can use either milk or heavy cream
• garnish the soup with a little sauteed broccoli or homemade croutons (see directions below)

Serves 4

Ingredients

• 1 tablespoon melted butter
• 1/2 medium chopped onion
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups milk or heavy cream
• 2 cups chicken stock
• 1/2 pound fresh broccoli
• 1/4 teaspoon nutmeg
• 8 oz. grated sharp cheddar cheese
• salt and pepper

Directions

Saute the onion in the butter and set aside.  Cook the melted butter and flour using a whisk over medium heat for 3-5 minutes – stir constantly and then add the milk or heavy cream.  Add the chicken stock and simmer for 20 minutes.

Add the broccoli and onions to the soup and cook over low heat for an additional 20-25 minutes.  Salt and pepper to taste.  Take 1/2 of the soup and puree it in a blender, then add it back to the pot with the remainder of the soup.  Stir in the cheese and nutmeg.

Homemade Croutons:

Cut French bread or boule into 1/2-inch cubes.  Heat 1-2 tablespoons of olive oil in a saute pan.  Add the bread cubes to the pan and sprinkle with salt; cook over low to medium heat, tossing frequently – 5 to 10 minutes or until nicely browned. Add more olive oil as needed.

garnished with sauteed broccoli florets

adapted from Panera Bread’s Broccoli Cheese Soup Recipe

For the last few years I’ve been known to occasionally indulge in one of these sweet treats during visits to my local Whole Foods.  Last week, to my dismay, I was advised that they are no longer making these.  I can’t believe it – what am I going to do without my sour cherry turnovers?!  Apparently, this was the push I needed to figure out how to make them on my own.  These mini-turnovers are packed with flavor and taste great with a little bit of vanilla ice cream.  They can be kept at room temperature overnight – warm before serving.

Makes 18-20 turnovers

Ingredients

• 2 cups pitted sour cherries, fresh or thawed frozen*
• 1 tablespoon cornstarch
• 1/4 cup plus 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons finely grated lemon zest
• 1/2 teaspoon vanilla
• salt
• 4 tablespoons unsalted butter, softened
• 3/4 cup confectioners’ sugar
• 1 extra-large egg
• 2 tablespoons all-purpose flour, plus more for rolling
• 1 1/4 pounds all-butter puff pastry
• 1 egg yolk mixed with 1 tablespoon water
• granulated sugar, for sprinkling

Directions

Preheat the oven to 350° F.  In a ceramic baking dish, mix the cherries with the cornstarch, granulated sugar, lemon juice, 1/2 teaspoon of the lemon zest, 1/4 teaspoon of the vanilla and a pinch of salt.  Bake for about 35 minutes, until the juices are thickened and bubbling. Drain the cherries, reserving the juices for another use. Chill the cherries.

In a medium bowl, mix the butter with the confectioners’ sugar until smooth. Whisk in the egg, flour, the remaining 1 teaspoon of lemon zest and 1/4 teaspoon of vanilla and a pinch of salt. Chill until firm.

Line a large baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to a 15-by-20-inch rectangle, about 1/8 inch thick. Cut the puff pastry into twenty 3-inch x 4-inch rectangles and transfer them to a plate. Refrigerate for 10 minutes.

Arrange 3 pastry squares at a time on a work surface, keeping the rest chilled. Brush the two 3-inch (opposite) edges of each piece with the egg wash. Dollop a 1-2 teaspoons of the lemon filling in the center of each square and top with 3-4 cherries. Fold the pastry over the filling to form a rectangle, pressing out the air as you go. Press the edges together firmly (some filling may leak out the sides during baking – it’s okay!).  Transfer the turnovers to the parchment-lined baking sheet. Repeat with the remaining pastry, lemon filling and sour cherries. Refrigerate the turnovers for about 15 minutes, or until firm.

Heat the oven to 400°F. Using a sharp knife, trim the edges of the turnovers slightly. Brush the top of each turnover with egg wash and sprinkle with sugar. Cut 5 or 6 small slashes in the tops to allow steam to escape. Bake for about 30 minutes, until the pastry is deep golden brown and the filling is bubbling out of the vents. Let the turnovers cool slightly before serving.

*Friske Orchards (friske.com) sells excellent frozen sour cherries. Jarred, pitted sour cherries may also be substituted.

adapted from a recipe found here