Tag: Lemon

Lemon & Raspberry Pound Cake

Categories Desserts, RecipesLeave a Comment on Lemon & Raspberry Pound Cake

I was home a few weekends ago, and my mom kept talking about how she wanted a pound cake. I love a good loaf cake, especially in the summer when bright flavors can be added. I decided to switch it up and go with a lemon and raspberry combo. I wanted something extra tart with this heat wave we have been having. Shout out to YEY Food for the recipe.

Ingredients

Pound Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon grated lemon zest (from about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh raspberries

Lemon Glaze:

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice

Let’s Get Baking

Full transparency: when making this cake, I missed ingredients and had to remake it. Do not be like me and make sure to read the instructions!

Preheat oven to 350°F. Grease a 9×5-inch loaf pan and set aside. Zest your lemons and rinse the raspberries.

In a large bowl, using an electric mixer, cream together butter + sugar until light yellow and fluffy. Beat in eggs one at a time, then stir in vanilla extract.

In a separate bowl, whisk together flour + baking powder + salt. Add dry ingredients to wet ingredients and alternate with milk, starting and ending with the dry ingredients. Mix until just combined.

Gently fold in lemon zest and fresh raspberries. Do not overmix, or the raspberries will break down.

Pour batter into prepared loaf pan. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for 5-10 minutes, then remove from pan and place on a wire rack.

Lemon Glaze

In a small bowl, whisk together powdered sugar + lemon juice to make a thin glaze.

Once the cake is completely cool, drizzle the lemon glaze over the top.

Eat immediately or wrap tightly in foil/plastic wrap and keep in the fridge.

Made with Love,

Hannah

    Dill & Lemon Sourdough Loaf

    Categories bread, Fermentation, Recipes, sourdough1 Comment on Dill & Lemon Sourdough Loaf

    I have so much dill in my garden now that I don’t know what to do with it! I usually plant it for my homemade pickles but I wanted to find ways to incorporate it into other dishes. I decided that adding dill to my sourdough loaf would be a perfect start to using up my harvest. All I could think about was making BLTs on homemade bread. I loved how the dill and lemon highlighted the sourness of the bread. This might be my new go-to summer loaf! I used Sourdough by Syd recipe on TikTok – I make the perfect loaf with it every time!

    Ingredients

    • 300g Water
    • 175g Active Sourdough Starter
    • 450g Bread Flour [I used bread flour and whole wheat just because I did not have enough bread flour]
    • 10g Sat
    • 1 Bunch of dill, chopped
    • 1 Lemon, zested

    Let’s Get Baking

    In a large bowl, combine 300g water + 150g active sourdough starter and whisk until fully incorporated.

    Then add in 450g of bread flour + 10g of salt. Mix well until there are no dry spots on the dough. The dough should be sticky. Cover with a damp towel and let sit on the counter for an hour.

    After the initial hour, uncover the dough and add in the dill + lemon. Now we begin stretch and folds. Wet your hands and place them underneath the dough, pull the edges of the dough up and fold them on themselves. Repeat on all sides of the dough. Once folded, cover the dough with the towel and repeat the stretches every hour until the loaf has doubled in size – the timing will vary. The dough will feel light, airy, and it will be less sticky when it is ready.

    Time to shape! On a place your dough on a floured surface. Pull out the edges of the dough to create a rectangle. Fold one side halfway into the rectangle and fold the other side over that. Roll the dough away from you, creating a log. Place your hands on the sides of the dough and begin pulling towards yourself to get rid of the seams and create a tighter ball. Prepare a bowl by placing a towel in the bowl and sprinkling flour on the towel. Place the dough ball upside down [or seam side up] into the prepared bowl. Cover with the towel and let it proof for one hour on the counter before moving it into the fridge overnight.

    Preheat the oven to 500°F and put your Dutch oven in the oven while it preheats. Place your dough on a piece of parchment paper and score the bread to release the steam. Carefully remove your Dutch oven once the oven has preheated and place your dough inside. Cover with the lid and bake at 500F for 20 minutes. After the initial 20 minutes, reduce the heat to 475°F and bake for another 25 minutes.

    Allow to fully cool before cutting into the dough – this is the hardest part! Then enjoy!

    I would love to hear about all the creations you make with this bread! What are your favorite dill recipes?

    Made with Love,

    Hannah

    Sourdough Blueberry Lemon Loaf

    Categories Recipes2 Comments on Sourdough Blueberry Lemon Loaf

    A friend recently requested a blueberry lemon loaf and I was more than happy to oblige as blueberry + lemon is the supreme combo. I have my tried and true recipe, however, I have been wanting to use my sourdough starter in more recipes and I figured this was the perfect opportunity. Shout out to Idie’s Farm for the guidance on how to make this recipe starter-friendly! I went with the long-fermented option because I wanted that tangy sourdough taste.

    Ingredients

    Dry Ingredients

    • 2 Cups All Purpose Flour
    • 1 TSP Baking Powder
    • 1 TSP Baking Soda
    • 1/2 TSP Salt
    • Zest of 1 Lemon

    Wet Ingredients

    • 1 Cup Sourdough Discard or active starter
    • 3/4 Cup Light or Dark Brown Sugar
    • 1/2 Cup Melted Butter
    • 2 Large Eggs
    • Juice of 1 Lemon
    • 1/4 Cup Milk
    • 1 Cup Blueberries

    Lemon Glaze

    • 1/4 Cup Powdered Sugar
    • 1 TBSP Lemon Juice

    Let’s Get Cooking

    Begin the batter 16-18 hours before you plan to bake!

    In a large bowl whisk together 2 Cups All Purpose Flour + 1 TSP Baking Powder +1 TSP Baking soda 1/2 TSP Salt + Zest of 1 Lemon.

    In another bowl combine 1 Cup Sourdough Discard or active starter + 3/4 Cup Light or Dark Brown Sugar+ 1/2 Cup Melted Butter+ 2 Large Eggs + Juice of 1 Lemon + 1/4 Cup Milk.

    Add the wet ingredients to the dry and stir until the batter has just come together. Be aware to not over mix. Fold in the blueberries and cover with a damp towel or plastic wrap.

    Allow to rise for 4-6 hours, I like to put mine in the oven with the light on. Place dough in the fridge for a second rise overnight or for 12 hrs.

    The next day; preheat the oven to 350F.

    Give the dough a few good stirs and then pour it into the prepared pan.

    Bake for 55-65 minutes or until the toothpick comes out clean. Let cool in the pan for 10 minutes before moving to a wire rack to cool.

    Combine the glaze ingredients and pour over the blueberry loaf.

    Slice and enjoy!

    Made with Love,
    Hannah

    Crispy Lemon Potatoes w/ Whipped Dill Ricotta

    Categories Recipes, Side DishesLeave a Comment on Crispy Lemon Potatoes w/ Whipped Dill Ricotta

    When you first read this recipe title it seems like it’s going to be complicated, I promise you it’s not. This recipe is so damn delicious it is on my MUST-MAKE list. It is the perfect side dish, thanks to The Feed Feed, as the potatoes are crispy on the outside and fluffy on the inside and have this amazing lemony flavor. THEN paired with this cooling and herby ricotta sauce to dip them in, truly I cannot say enough, I almost said fuck it and ate them as my main dish instead. The recipe calls for baby potatoes, but I used leftover russets I had and cut them into 1-inch slices and they turned out perfect.

    Ingredients

    • 1 1/2 LB Baby Potatoes, halved/ or russets cut into 1-inch thick slices and halved
    • 1 TSP Kosher Salt
    • 2 TBSP Olive Oil
    • 1/4 Cup Grated Parmesan Cheese
    • 1/2 Lemon, Juice + Zest
    • 2 TSP Dijon Mustard
    • 1 TSP Smoked Paprika
    • Kosher Salt + Black Pepper to taste

    Whipped Dill Ricotta Dip

    • 1 Cup Ricotta Cheese
    • 1 TBSP Greek Yogurt
    • Handful Fresh Dill / I used 1 TBSP Dried Dill
    • 1 TBSP Fresh Lemon Juice
    • 1 Garlic Clove, finely diced
    • Kosher salt + pepper to taste

    Let’s Get Cooking

    Add the prepared potatoes into a large pot and cover with cold water. Add in salt and bring to a boil, cook until they are fork tender, about 8 minutes. Drain the potatoes and place them back into the pot, allowing them to steam for a few minutes.

    Preheat the oven to 425F.

    Add olive oil + lemon zest + lemon juice + Dijon mustard + smoked paprika + grated parmesan cheese + black pepper to the potatoes. Stir well to coat. Place the lid onto the pot and shake the pot back and forth, creating some texture to the potatoes

    Spread the potatoes evenly on a lined baking sheet with parchment paper, cut side down, for 32 minutes, or until crispy.

    While the potatoes are cooking, combine the ingredients for the whipped ricotta in a food processor or blender. Blend for one minute and adjust the seasonings to your taste.

    Once the potatoes are finished cooking, let cool slightly before enjoying with a side of the dip.

    Made with love,

    Hannah

    Blueberry & Lemon Sourdough Scones

    Categories Desserts, Recipes, sourdough5 Comments on Blueberry & Lemon Sourdough Scones

    I have come to the realization that I do not use my sourdough starter enough! I use it primarily to make bread and failed tremendously once while making donuts. But one failure shouldn’t stop me from branching out! I wanted something relatively easy to whip up for a late breakfast treat so I decided on scones. I found this recipe from Savor the Best which incorporates two of my fav flavors, lemon and blueberry. I highly recommend making these if you’re like me and want to branch out with your sourdough starter.

    Ingredients

    • 2 1/4 Cups All Purpose Flour, 270g
    • 1/2 Granulated Sugar, 100g
    • 2 1/2 TSP Baking Powder
    • 1/4 TSP Baking Soda
    • 1/2 TSP Salt
    • Zest of 1 Lemon
    • 1/2 Cup Cold Butter, 1 stick, grated [I recommend putting in the freezer for 15 min before you need it]
    • 1/2 Cup Sourdough Discard, 120g
    • 3 TBSP Cream or Buttermilk
    • 1 Egg
    • 1 TSP Vanilla Extract
    • 1 1/4 Cup Blueberries, fresh or frozen

    Let’s Get Baking

    To make your dough, combine the flour + sugar + baking powder + baking soda + salt + lemon zest in a large mixing bowl.

    Add the grated butter to the bowl and use your fingers to blend the butter into the flour until it looks like coarse sand.

    Add the cream + sourdough discard + egg + vanilla to the flour mixture. Mix until the flour is moistened, it should look a bit dry and crumbly. Fold the blueberries into the dough using your hands.

    Transfer the dough to a lightly floured counter and use your hands to push it into two 6-inch round disks. Use a knife to cut each disk into 8 wedges.

    Move to a baking sheet lined with parchment paper and place in the freezer for 20-30 minutes.

    Preheat the oven to 400F. Brush the scones with cream and sprinkle the tops with sugar. Bake for 20-25 minutes or until golden brown.

    Transfer the scones to cool, though it is so difficult to wait!

    Enjoy as soon as they are cool enough to eat!

    Made with Love,

    Hannah

    Lemon Pasta with Shrimp & Kale

    Categories RecipesLeave a Comment on Lemon Pasta with Shrimp & Kale

    I’ve been on a Kale kick recently, it’s such an easy green to add to so many dishes. It may also be because I am trying to find any recipe to convert my coworker into a kale lover. Though I did not sway her with this dish from Chenee Today, it is the perfect summer pasta dish. It’s bright and spicy with lemon and red pepper flakes, along with the zest shrimp, ugh so good!

    Ingredients

    • 5 TBSP Olive Oil, divided
    • 3 Green onions, whites diced
    • 3 Garlic Cloves, diced
    • 2 Cups Kale, stems removed
    • 1/3 Cup White Wine
    • Pasta of your Choice
    • 1LB Raw Shrimp
    • 3 TBSP + 1 TBSP Lemon Juice
    • 3 TBSP Unsalted Butter
    • 1/2 Cup Parmesan Cheese
    • 1 TBSP Red Pepper Flakes

    Let’s Get Cooking

    Place the deveined shrimp in a small bowl, add the 1 TBSP lemon juice + salt + pepper and let sit in the fridge.

    In a large pan add 2 TBSP of olive oil and saute the garlic and whites of the green onion, salt and cook for 1 minute.

    Add in Kale + White Wine + 2 TBSP Red Pepper Flakes and cook until kale is tender. Transfer into a separate bowl.

    While the kale is cooking, cook your pasta according to the package directions.

    Grab the shrimp from the fridge and pat dry. Season again with salt and pepper.

    Add 3 TBSP of olive oil to the same large pan you cooked the kale in. Add the shrimp + lemon juice + 1 TSP Red Pepper Flakes. Cook 1 minute and flip.

    Flip the shrimp and add butter, cook for another minute. Add in cooked kale + parmesan cheese. Stir together and then add in cooked pasta.

    Top with additional red pepper flakes if needed.

    Made with Love,

    Hannah

    Lemon Chicken Soup

    Categories RecipesLeave a Comment on Lemon Chicken Soup

    Soup season is coming, well, I’d like it to. We are now in that strange season of September where it’s not quite summer any more, but not yet fall, I can’t stand it. To speed up the transition to fall, try out this take on chicken soup from a spicy perspective.

    Ingredients

    • 10 Cups Chicken Broth
    • 3 TBSP Olive Oil
    • 8 Cloves of Garlic, crushed and minced
    • 1/2 Sweet onion, sliced into thin half moons
    • Zest of 1 large lemon
    • 2 Chicken breasts
    • 1 Cup Pearl Couscous
    • 1/2 TSP Crushed Red Pepper
    • 2 oz Crumbled Feta
    • 1/3 Cup Chopped Chive
    • Salt + Pepper

    Let’s Get Cooking

    Grab a large pot and heat the olive oil. Add in the onion + garlic over med-low heat and saute until softened.

    Add in the chicken broth + raw chicken breasts + lemon zest + rushed red pepper. Cover and bring to a boil, once boiling, reduce the heat and let simmer for 5 minutes.

    Add in the couscous + salt + pepper, simmer for a few more minutes then turn off the heat.

    Remove the chicken breast and use two forks to shred the chicken. Add the chicken back into the pot and stir in the feta cheese + chopped chive + any additional salt & pepper.

    Made with Love,

    Hannah

    Champagne and Lemon Risotto

    Categories RecipesLeave a Comment on Champagne and Lemon Risotto

    While creating the future lesson plans for my dream counseling approach, Culinary Art Therapy, I am making sure that while touching on the topic of patience we will be making risotto. Patience is absolutely key when making risotto so make sure you know that going into this process or you are going to absolutely hate it. This is one of Antoni’s recipe… again. I’ve made this multiple times and it is always amazing.

    Ingredients

    • 7 Cups of Low-Sodium Chicken Broth
    • 4 TBSP Unsalted Butter
    • 1 Cup Finely Chopped Onion
    • Kosher Salt
    • 1 1/2 Cup Arborio/Carnaroli Rice
    • 1 1/2 Cup Champagne or Dry White Wine
    • 3/4 Cup Grated Parmesan
    • 1 TBSP Grated Lemon Zest
    • 1 1/2 TBSP Lemon Juice
    • Fresh Ground Pepper

    Let’s Get Cooking

    Bring the chicken broth to a simmer over a medium heat, once hot reduce heat to low

    In a large saucepan, melt the butter over medium heat. Add in onion + 1/2 TSP salt. Stir the onions until they have softened and become almost translucent, about 8-10 min. Add in the rice and stir constantly until the rice starts to lighten in color, about 4 min. Add in the Champagne/Wine and increase heat to med-high heat, stir constantly until all the liquid has evaporated.

    Once all the liquid is gone, add in 3/4 cup of the hot broth and stir gently, scrapping down the the edges of the pot as well, until all the liquid is absorbed. You’ll continue to add 3/4 cup at at time, allowing it to get absorbed each time until the rice becomes tender and slightly creamy. Keep a fork close by for taste testing but this is where the patience comes in.

    Once the rice is at the proper texture, remove from heat. Add in cheese + lemon zest + lemon juice. Stir to make sure all the cheese is melted. Then add in salt and pepper.

    To serve: place in small bowls & top with more cheese & pepper.

    Made with Love,

    Hannah