Pioneer Woman’s Iced Coffee

I have told you before how much I love The Pioneer Woman, Ree Drumond.  She knows what she is doing when it comes to food and the kitchen.
(Pioneer Woman)
Last summer I practically lived on her recipe for iced coffee.  Between a new baby with colic bouts in the night, and a busy 2 year old, I needed all the caffeinated help I could get.  This coffee was the perfect treat around 2 pm when I started to feel the effects of very little sleep and to many hours at the park in the sun.
(pioneer woman)
These pictures are Ree’s and she is a fabulous photographer.  As soon as my first batch of the season is brewed, I will share pictures of my own. 
(Pioneer Woman)
If you like coffee, make this immediately.  It is so so worth the time!
Pioneer Woman Iced Coffee (from her webpage)

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.
*I didn’t have a cheesecloth, so I used just a regular coffee filter in a small strainer.  It worked great*

Candy Land Cake (2nd Birthday)

Last summer when my daughter turned 2, I was looking for great cake ideas.  I found a few pictures on the web of a Candy Land cake and knew I had to give it a try.
I used 2 9x13 cakes.  I frosted them with confetti frosting (only the best frosting out there), and used Starburst candies to make the playing spaces. 
This was such a fun cake to make.  And it tasted really great.  Let me tell you, all of the little cousins loved how much candy there was!
Candies I used:
Gum drops on toothpick
Rainbow Twizlers
Fruit roll-up
Starbrust
Spree
Nerds
Ice cream cones with frosting and sprinkles
Reeces Peanut butter cups
Fudge frosting

Laughter In The Kitchen

Lets talk about my kitchen for a bit.  I have mentioned before that I have a large family.  Yes, I have 5 sisters and one brother.  Not only that, but my extended family is very close.  I see my grandparents on average every 6 weeks.  With their visit brings all the siblings, cousins, and my auntie.  We get together and there is instantly a crowd of 10-15 of us.  When one comes…..they all come.

I love this.  I especially love to watch the way my house transforms.  It is beautiful.  Suddenly, there are two pre-teen boys playing their Nintendo's and debating the best way to build a Star Wars Lego set.  There are 3 little ones toddling around and being passed from grandma to auntie and back.  There is a bustle of women in the kitchen prepping a snack or a meal or laughing about “Grammie’s best buns”.  We always have a joke about buns in the kitchen.  Then there are the very few men….just trying to hold there own.  They usually lay their claim on the recliner chairs and just watch the commotion. 
My twin sister is trying to learn more in the kitchen.  Her husband has his fair share of “inedible” meals. So, when I get the chance, I let her in on all the things I have learned and pass along some of my favorite recipes.
My mom and grammy have been running the kitchen for many years.  Our holiday meals are always so delicious.  And we still like to tease mom about her pie fail in 1994.  My mom hasn’t ruined many recipes and to this day, I crave her Blackberry pie and I always stash a piece away for breakfast the next morning.

In our family, life just happens in the kitchen.  Most of my memories growing up are in the kitchen.  Helping Grammy make her famous sugar cookies.  Watching my mom pack lunches and make milkshakes when we were sick.  Waiting very patiently as my dad made “all day lasagna”. 
My dads cooking skills need their own post.  It takes the man all day to make a lasagna.  He makes the sauce from scratch and enjoys the entire process.  He also is the king of breakfast.  But, he uses no recipes….so I have to spy on him and soak up what I can.
I am sure my girls will grow up with the same memories.  They have already learned to come to the counter if I am baking…..they know they will get a little treat.
What are you kitchen memories?

Top 5 Freezer Meals

I am a mom, and that just naturally means that there is a lot going on.  We are all busy right?!  So, I have found it best to keep 5-10 frozen meals on hand at all times.  As the weather has been getting nicer here in Montana, it is hard to drag myself away from the swing set and in to the kitchen to make dinner.  It’s wonderful to be able to pull something out of the freezer at nap time or in the morning and let it thaw, then at 5pm I just step inside to put it in the oven and then I head right back out to enjoy the sun and my girls laughing on the swings. 
Another plus is the cost factor.  These meals are very inexpensive to prepare and that is what we are going for.  While we are saving money, its nice to know that we still have yummy easy meals to fall back on. 
With all of these recipes, I prepped the meat the first day, then the second day I assembled them.  I was able to do this in two days just using my girls’ 2 hour nap time. Each post/link also has more tips related to that meal.
I didn’t want to hand you a post with 5 recipes written out, so if you just click on the name of each recipe, it will take you to that specific recipe with tips and suggestions.  I will also post these all separately for you to search and find as needed.
Enjoy stocking your freezer with yummy foods.
1. Layered Enchilada Casserole
2. Quesadilla Casserole
3. Wild Rice and Chicken
4. Goulash
5. Potato Soup

*Bonus #6!  Chicken and Dumplings

*Ten more freezer meals added Winter of 2012.
   http://joyful-mommas-kitchen.blogspot.com/2012/10/10-more-freezer-meals-for-fall.html

Chicken and Wild Rice (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Chicken and Wild Rice
1 box wild rice with seasoning packet (4.3 oz)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water
1 small can mushrooms, drained
6 boneless skinless chicken thighs, uncooked
1 cup slivered almonds
1. Mix together rice with seasoning packet, both cans of soup, and water.  Stir in mushrooms.
2. Pour in to 8X8 freezer dish, I use the foil pans.  Top with 6 chicken pieces and sprinkle with slivered almonds.
3. Double wrap in heavy duty foil, label and freeze.
Cooking Instruction: Thaw and bake uncovered at 350 for 1 hour until chicken juices run clear and rice is tender.
I like to serve this dish with a side of broccoli and fruit.

Quesadilla Casserole (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Quesadilla Casserole
1 lb ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp dried minced garlic
1/2 tsp oregano
1/2 tsp crushed red pepper (optional)
16 oz tomato sauce
1 can (15 oz) black beans, drained and rinsed
1 can (8 3/4 oz) whole kernel corn, undrained
1 can (4 1/2 oz) green chilies, undrained
6 flour tortillas (8 inch size)
2 cups shredded Cheddar Cheese
1. Brown beef and onion in a large skillet on medium-high. Add tomato sauce, beans, corn and green chilies. Mix well. Stir in all of the spices except the red pepper. Bring to a boil, reduce heat low and simmer 5 minutes. Add red pepper to taste if desired.
2. Spread 1/2 cup of the beef mixture on bottom of 9X13 pan (sprayed with pam). I like to use the foil pans for freezer meals. Top with 3 of the tortillas, overlapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef and cheese.
3. Double wrap with heavy duty foil and label. 
Cooking Instructions: Thaw and bake uncovered at 350 degrees for 15-20 minutes or until heated through. Let stand 5 minutes before serving.
Enjoy!!
We put sour cream on ours. Guacamole would be yummy on it too.

Layered Enchilada Casserole (Freezer Meal)

I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.

I really love enchiladas. We eat a variation of them every week. My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake. No rolling, no sauce, no specific order. It tastes phenomenal and it makes a really awesome freezer meal. Make one for dinner and make one to freeze. Just double layer it with foil before baking it and freeze. Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl. Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8  freezer pan.  I buy the foil ones. Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese. Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Double wrap in heavy aluminum foil to prevent freezer burn.  Label.
Cooking Instructions: Thaw and bake uncovered at 350 degrees 30 minutes or until heated through. 

Goulash (Freezer Meal)

This dish has a funny name, but as a child it was one of my all time favorite meals.  I think all kids love this meal. 
I make my freezer meals 2 ways. One way is to just make them all in a 2 day process. Compile my list, shop, and do meat prep. Then the next day I assemble them. The other way I like to do it is over the course of a week or two. I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer. Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later. Your meals will do well in the freezer for 2-4 months.
Goulash
1lb ground beef
1 can tomato soup
6 oz can tomato paste
2 cups uncooked elbow macaroni  (I used whole wheat noodles)
2 Tbsp Italian seasoning (more to taste)
1 can (15oz) corn, drained
1 tsp garlic powder
1 tsp onion powder
1-2 cups shredded cheese (depending on your “cheesiness” preference)
1. Brown Ground beef with onion powder and garlic powder.  Drain.
2. Cook noodles according to package, drain
3. In a large bowl, combine soup, tomato paste, Italian seasoning, noodles and ground beef.  Stir in corn.
4. Transfer to an ungreased 8X8 freezer baking dish and top with cheese.  I buy the foil pans.  Easy peasy and you wont be missing a pan while this meal is in the freezer waiting.
5. Cover with foil.  I like to use heavy duty foil and double wrap it to prevent freezer burn.  Label and freeze.
Cooking instructions: Thaw and bake uncovered at 350 degrees for 30-40 minutes until heated through and melted cheese.

Potato Soup (Freezer Meal)

I make my freezer meals 2 ways.  One way is to just make them all in a 2 day process.  Compile my list, shop, and do meat prep.  Then the next day I assemble them.  The other way I like to do it is over the course of a week or two.  I buy the ingredients enough to double the recipes, then I make one for dinner and just double it and put one away in the freezer.  Then by the end of about 2 or 3 weeks, you have 10 meals frozen in the freezer ready to go for later.  Your meals will do well in the freezer for 2-4 months. 
Potato Soup
30 oz bag of frozen, shredded hash browns
32 oz container of chicken broth.  Veggie broth works fine too
1 can cream of chicken soup
1/2 cup onion, chopped
1/2 tsp pepper
1/4 tsp garlic powder
8 oz cream cheese (not fat free, it wont melt in)
1. In a large freezer bag, combine everything except cream cheese.  Double up on your freezer bag and squeeze out any air to avoid freezer burn.  Label it and put a date on it. 
Cooking instructions: Thaw soup and place mixture in crock pot.  Cook on low for 6-8 hours or on high for 4-5 hours.  About 1 hour before serving, add in the cream cheese and heat until thoroughly melted. 
This is great with toppings of cheese, bacon, green onions, and sour cream
*note- I buy the cream cheese and just keep it in the fridge ready to go….it will keep for a long time

Best Ever Brownies

I found this recipe for brownies about 4 years ago when I was getting really frustrated with boxed brownie mix. I would get a hankering for a really amazing brownie, whip up a box mix like my mom used, and then be disappointed with the results. They never seemed to be “just right”
So, enter this little gem of a recipe. I cannot remember what magazine I found this in. But I do know it was from a magazine. I don’t even remember what the recipe was called. I just call them “THE best ever brownies.”

Don’t you just wanna lick the beater? Oh yum!

This is a nice thick batter. You can see what I mean when I say “spread it in to the pan”. The thick consistency is what keeps is so yummy and rich in the middle, yet creating a nice cracked top.

Trust me, you will want to eat these for breakfast with your coffee. I know. I’ve been there.

I bake them in a foil lined pan so that I can cut them easily once I pull them out of the pan and let them cool. They keep longer if you store them in a Rubbermaid container.
The Best Ever Brownies
1 cup butter, melted (use the real stuff )
1 cup unsweetened cocoa powder
1 1/4 cup packed brown sugar
1 cup granulated sugar
1/2 tsp salt
4 eggs
1 1/4 cup flour
2/3 cup semi-sweet chocolate chips (DO NOT use more...I promise, it will only ruin the texture….I have tried it)
1. Preheat oven to 350
2. Line 9X13 baking pan with foil and spray foil with cooking spray
3. In a large bowl, combine butter and cocoa. Mix well
4. Add sugars and salt. Mix well
5. Add eggs. One at a time and mix well each time in between eggs. Do not add all at once, and really mix well. You don’t want a bite of chocolate cooked egg bit. Gross!
6. Add flour. Mix well
7. Gently stir in chocolate chips
8. Bake 30-35 min until the edges pull away slightly from the pan and center is done.
*If you are needing to make a goodie for a Christmas party or guest, drizzle some melted white chocolate over these delicious babies and serve them with a very proud smile. I have even drizzled melted Andies mint candies over them. OH.MY.Heavens!!

Layered Enchilada Casserole

I love melted cheese.  I especially love it when it is still bubbling and piping hot!

This is another one of those meals where the pictures just don’t do it justice.  I need a food stylist, photoshop, and better eye for food pictures   But, until then….just trust me.  This dish is amazing

I really love enchiladas.  We eat a variation of them every week.  My favorite thing about this dish is that I can mix it all in one bowl and layer it and bake.  No rolling, no sauce, no specific order.  It tastes phenomenal and it makes a really awesome freezer meal.  Make one for dinner and make one to freeze.  Just double layer it with foil before baking it and freeze.  Then just thaw it and bake.
Layered Enchilada Casserole
2 cup cooked, shredded chicken (I just toss a few chicken breasts in the crock pot in the morning to cook)
1 can diced tomatoes, drained (15 oz)
1 can black beans, drained (15oz)
1 tub Santé Fe Blend Philadelphia Cooking Crème
2 cup shredded cheese. ( I used a combo of 3 cheddar and Pepper Jack)
3 flour tortillas (I used 6 inch)
1. Mix the chicken, tomatoes, beans, and cooking crème in a bowl.  Combine well.
2. Place a 1/3 cup mixture on bottom of a pie plate or 8X8 pan.  Top with 1 flour tortilla.
3. Top tortilla with chicken mixture and cheese.  Repeat layers and end with chicken mixture on top and top with last bit of cheese.
4. Bake at 375 for 20 minutes.  Let set for about 10 minutes before serving.  YUM!

It’s True: I make my own laundry soap

This soap is great for High Efficiency (HE) washers and regular washers alike.  I was skeptical at first but decided the cost savings was worth a try.  I don’t plan on turning back.

Buy one of these big guys in the camping section of your local Walmart or Target.  I have a 5 gallon one with a pour spout.  So easy for doing laundry!

Just 3 ingredients!  (add water)  I find these 3 things on the bottom shelf of the laundry aisle in Walmart.  They are inexpensive and I get several loads out of each box of washing soda and borax.  Fels-Naptha is a mere $0.97.

I have a grater just used for laundry soap.  You don’t want to grate cheese on a grater after using it for the bar of soap.  Also, don’t was the soap grater in the dishwasher.  The extra soap will leave a film on your dishes.  Just rinse with hot water.
The soap may smell strong when grating it, but when diluted to 5 gallons, it is perfect.  Very mild and my clothes never have a soap smell.  My husband is sensitive to laundry detergents and this works great for him

Just fill your pot with water and melt the soap.  Don’t let it get too bubbly and suds up.  That will just make a mess…..I guess maybe it would be an easy clean of your stove top!
This soap works wonders on stains.  I just rub a little on and let it set a bit.  The time it sets depends on the type of stain.  This stuff works wonders on baby poo stains….seriously, my daughters clothes always look wonderful.

I wash all of my clothes with this soap, even delicates.  I don’t have a problem with fading or stains.  I cant say enough about the quality.  I have been using this recipe for almost 10 months now and I don’t plan to change a thing.  My 5 gallon jug lasts about 5 months.  And when I break down the cost, you guys wont believe it….. $3 for my 5 gallon batch!  That’s right!  $3 for laundry soap for 5 months.  That is just plain crazy.  And we do A LOT of laundry.  Probably 6-8 loads a week with towels and bedding. 
Give this stuff a try.  If you don’t like it, you are only out $3 and your time.

Laundry Soap
1 bar Fels-Naptha soap
1/2 cup Borax
1 cup Washing soda (don’t use regular baking soda)
5 gallon container.  I love mine that has a pour spout
cheese grater
1/2 cup measuring cup
1. Grate your bar of soap and slowly melt it over medium heat in a sauce pan filled with water.  Be sure to use enough water that all of the soap will disolve.  I find that 5 cups usually does the trick.
2. Fill your jug with about 1 gallon of HOT water and mix in 1 cup washing soda and 1/2 cup Borax.  Add in the melted soap.  Stir well.
3. Add in 2 gallons water and mix well.  Let set and thicken about 20 minutes.  Fill the container the rest of the way to equal your 5 gallons.  Mix well. 
I let this set overnight with the lid off to cool and thicken. 
Use 1/2 cup for top load washers (even HE) and 1/4 cup for front load washers.

Tortellini Emilia

I was browsing through some of my old cooking magazines to find recipes to use up leftover Easter ham.  And I found this little gem.  It has tortellini, cheese, and ham (and more cheese), how could I go wrong?!

Tortellini Emilia (Better Homes and Gardens)
16 oz dried cheese-filled tortellini
3 Tbsp finely chopped red onion
2 Tbsp finely chopped shallot
1 Tbsp butter
2 cups half and half or light cream (fat free half and half worked great)
1/2 cup milk
2 egg yolks
1/4 cup grated Parmesan cheese
1 tsp dried sage
1/4 tsp ground black pepper
1/2 cup shredded Gruyere cheese (to lessen the cost, you can sub in Swiss cheese)
1/2 cup broken walnuts
2 oz prosciutto, finely snipped (this is where you sub in about 1/2 cup finely diced ham)
1. Preheat oven to 400 degrees.  Cook tortellini according to package directions; drain
2. Meanwhile, for sauce, in a medium saucepan cook onion and shallot in hot butter over medium heat until tender.  Stir in half and half and the milk.  Bring just to boiling.  Remove from heat.
3. In a small bowl, lightly beat egg yolks.  Gradually stir about 1 cup of the hot mixture into the egg yolks.  return egg mixture to saucepan.  Cook and stir over medium low heat about 10 minutes or until slightly thickened and bubbly.  Stir in parmesan cheese, sage, and pepper.
4. Transfer half of the cooked tortellini to a 2-qt baking dish.  Sprinkle with half the Gruyere cheese.  Pour half of the sauce over layer in dish.  Top with the remaining tortellini, walnuts, prosciutto, and the remaining sauce.  Bake for 20 minutes until light brown and bubbly.
Makes 8 servings at 455 per serving with regular half and half.

Twice Baked Potato Casserole

I was so blessed to have a house full of family for Easter dinner.  We had a great time and we all filled our bellies with really good food!  We had ham, twice baked potato casserole, salad, roasted asparagus, roasted Brussels sprouts, strawberry pretzel salad, and 2 pies and a cheese cake.  We ate like kings!!
This was the only decent picture I could get of this dish.  It was nearly devoured the first pass through the food line. 
I love to eat twice baked potatoes.  But I had to start switching it up after we had 20 guests for Christmas.  That is a very time intensive dish for that many people.  So, I went ahead and made it as a casserole and it was fabulous.  My aunt made a version of this dish for us for Christmas and it too was devoured.
There is not really a recipe.  I made mashed potatoes using about 8 oz of cream cheese, 2 cups sour cream, garlic powder, butter, salt and pepper.  I layered half the potatoes in a deep 9x13 lasagna pan, then I topped that with 2 cups 3 cheese mix and crumbled bacon.  Then do the layers again and bake for about 30 minutes at 350 until it is hot all the way through.  Oh man alive!!  It was tasty.  I call it 1000 calorie potatoes.  It is definitely just a holiday dish.

Resurrection Rolls

I have found that if I have a fun activity ready for my toddler right after nap time, we all do a lot better.  This week I saw these rolls on Pinterest and I knew they would be perfect for little toddler fingers and tummies.
All you will need is:
16 large marshmallows
Melted butter
Cinnamon sugar mix
Refrigerated crescent rolls

Roll the marshmallows (symbolizing Jesus’ body) in melted butter and cinnamon sugar mix.  This represents the preparation of Jesus’ body before he was put in the tomb.

Place one marshmallow in the center of a crescent roll and roll up tight.  Be sure to seal up all the edges so the marshmallow is totally enclosed.  It will look more like just a round ball of dough.  The crescent dough represents the clothing that they placed Jesus in.

Look at those sweet toddler fingers!


Bake the rolls at 375 for about 12-14 minutes.  When they are done, they should be a light golden brown.


Show your little ones that the roll still looks the same on the outside, but it is hollow on the inside.  When Jesus rose, all that was left were his wrapping cloths. 

These rolls were delicious!!  And for the rest of the evening, my daughter kept telling us about the rolls that were empty like the tomb. JESUS has RISEN!! 
Happy Easter!

Bacon and Chicken Pasta

Every week I do a dinner swap with a friend from down the street. On Mondays, I cook enough for two families and take her a meal, and on Tuesdays, she does the same for me. I love getting to try recipes from friends. This one is so good. My husband and toddler ate it with smiles and I made a note to add it to my rotation.

This meal is a crock pot meal (except for the noodles), which makes it very appealing to this busy momma.  We go to therapy 3 days a week for my youngest daughter so I like to have meals I can toss in my crock pot before leaving the house in the morning.  It also leaves more time for playing in the afternoon. 

My friend knows a lot about healthy cooking and how to make nutritious swaps in ordinary recipes.  This recipe originally called for sour cream and pork bacon.  She substituted plain Greek yogurt and turkey bacon.  I will need to try this more often in my recipes. 
Bacon and Chicken Pasta
4 chicken breasts
6 slices of turkey bacon- cooked until a bit crispy (or regular bacon)
1 cup greek yogurt (again, sour cream was the original)
1 can cream of chicken soup
1 packet ranch dressing mix
1 teaspoon minced garlic
Mix together yogurt, chicken soup, ranch dressing mix, and garlic. Pour over chicken and crumbled bacon in a slow cooker.
Cook on high for 3-4 hours or low 6-8 hours. Shred the chicken and put back in. Serve with pasta, rice or cold with a salad.
*We served the leftovers cold with salad and it was a hit.  A for sure menu staple for my summer*

Meyer Lemon Loaf

When I was pregnant with my youngest daughter, I was sick for all 40 weeks.  About the only thing that I consistently could keep down was citrus. Something about the sour flavor made my queasy stomach settle.  I always had a stash of sour candies on hand and lemonade in the fridge.  Often at restaurants, I would get ice water but have them fill the glass with lemons first.  Something about sour was the ticket.
When I came home with two bags of Meyer Lemons, I think my husband was curious as to why I was suddenly needing lemons.
Nope, not pregnant, I just really love lemon cake.  

Look at those delicious ingredients!  Heavy cream, butter, and lemons

I have a really nice micro plane zester that I love.  It makes zesting a lemon easy and fast.

When I bake, it isn’t a pretty or clean process.  This is the damage to the kitchen.

This cake is a process.  This is the warm loaf.  We let it cool for a bit before drenching it in Mayer Lemon Syrup.  This is the “secret sauce” that makes the loaf so moist.



A glaze that is “drool worthy” all on its own.  This lemon loaf gives Starbucks Lemon Loaf a run for its money.

Meyer Lemon Loaf (from utryit blog)
For the Cake:4 ounces (1 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 extra-large eggs, at room temperature
Zest of 3 Meyer Lemons
1 1/2 cups cake flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
2 tablespoons freshly squeezed Meyer lemon juice
1/4 cup plus 2 tablespoons heavy cream, at room temperature
1 teaspoon pure vanilla extract
For the Meyer Lemon Syrup:
1/4 cup sugar
1/4 cup Meyer Lemon Juice *I just squeezed a few Meyer lemons*
For the Meyer Lemon Glaze:1 cup powdered sugar
2 tablespoons freshly squeezed lemon juice

To Prepare the cake:Preheat the oven to 350 degrees F. Grease a 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan.
1 .Cream the butter sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy.
2. With the mixer on medium speed, add the eggs, 1 at a time, followed by the lemon zest.
3. In a medium mixing bowl, whisk the flour, baking powder, baking soda, and salt together. In another bowl, combine lemon juice, the heavy cream, and vanilla. Add the flour and cream mixtures alternately to the batter, beginning and ending with the flour. Pour the batter into the loaf pan, smooth the top, and bake for 40 to 45 minutes, or until a cake tester/toothpick comes out clean.

To Prepare the Meyer Lemon Syrup:In a small saucepan, combine sugar and Meyer lemon juice and cook over low heat until the sugar dissolves.
When the cake is done, allow to cool for 10 minutes. Remove the cake from the pan and set it on a rack over a tray lined with foil (for easy clean up). With a toothpick, prick holes all over the cake. Spoon the Meyer lemon syrup over pricked cake. Let the cake cool completely.

To Prepare the Meyer Lemon glaze:
In a small bowl, whisk together the powdered sugar and the Meyer lemon juice until smooth. Drizzle over the tops of the cake and allow the glaze to drip off the sides.
Enjoy and Happy Easter baking!!