Sunday, March 16, 2014

Lightened-Up Lemon Loaf

Doesn't Lemon Loaf just say "Hello Spring Time"?!  That is what I was thinking when I took a happy bite.  Itwas made even happier knowing that this didn't have nearly to amount of sugar or butter you would find in a typical lemon loaf,  Enjoy the sunshine!

Lightened-Up Lemon Loaf
3 cups all-purpose flour
4 teaspoon salt

1 3/4 cup plain yogurt (I only had strawberry on hand)

1 1/4 cups sugar
6 eggs
4 teaspoons grated lemon zest (2 lemons)
1 teaspoon pure vanilla extract
1 cup vegetable oil
1/3 cup freshly squeezed lemon juice or 1 tsp Lemon Extract
1 tsp Poppy Seeds

For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another 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, or until a cake tester placed in the center of the loaf comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack to cool.

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

(This recipe was based off of this Lemon Cake from Ina Garten)

Sunday, January 5, 2014

Asian Spinach Salad (Two Ways)

How does one simply say, "Hello again!" after over two months of silence?  With this recipe of course!!  I could eat this spinach salad ALL DAY and ALL NIGHT.  Yes... you heard me right... SPINACH SALAD!  (You know how I feel about spinach, right?!) This was seriously incredible.  I am so excited to share... and yet there is just a little naughty part of me that wants to keep this one to myself to be the dish of all dishes at the next potluck. :)  This one is from my friend, Whitney, who was kind enough to share it with me, so I better follow her example and over come my selfishness.  ENJOY!  You are so darn lucky I am sharing!  You are going to love it.

Asian Pasta Spinach Salad
Asian Dressing:
1/2 c oil
1/2 c sugar
1 tsp salt
1 tsp sesame seeds
3 T soy sauce
2 T rice vinegar
1/2 tsp sesame oil
1 tsp grated garlic
*Whisk ingredients together in medium size bowl until well blended.

For the Salad:
1 package bow-tie pasta, cooked and drained
Package of fresh spinach
2-3 tsp sesame seeds
1/2 c sunflower seeds
*Toss lightly with Asian dressing, or reserve for individual servings.

Asian Spinach Chicken Salad
Package of fresh spinach
1 cup bean sprouts
2-3 tsp sesame seeds
1/2 c sunflower seeds
cooked chicken breast seasoned with lemon pepper
Asian dressing (recipe above)
*Toss lightly with Asian dressing, or reserve for individual servings.