Pound Cake

We had an excess of strawberries, so I decided to try another recipe from the King Arthur Flour Whole Grain Baking book. It turned out wonderfully!

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Vanilla Pound Cake
(Makes: Two 8 1/2 x 4 1/2" loaf cakes, one 10 inch tube cake or one 12-cup Bundt cake

2 1/2 c. whole wheat pastry flour
1 c. unbleached bread flour
1 tsp. salt
1 c. (2 sticks) unsalted butter
1 c. confectioners' sugar
1 1/4 c. granulated sugar
1 tsp. baking powder
4 large eggs
1 c. sour cream
1 tbsp. vanilla extract
1 tsp. grated lemon zest or 1/2 tsp. almond extract (optional)

Preheat oven to 350 degrees. Lightly grease pan.

Whisk flours and salt in a medium bowl. Cream together the butter, sugars and baking powder in mixing bowl until light and fluffy - about 5 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides and bottom of the bowl occasionally. Lower the mixer's speed, and add the flour mixture alternately with the sour cream, beginnning and ending with the flour. Stire in the vanilla and lemon zest, if using.

Transfer batter to the prepared pan. Bake for 45-55 minutes. Bake until toothpick comes out clean and cake beings to pull back from the edges. Let cool for 15 minutes on a rack in pan. Then remove cake from pan on to rack and let cool completely.
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For mine, I did a bundt cake pan and I didn't do the lemon zest or almond extract.
Also, the original recipe has a Crunchy sugar glaze, but I didn't want the added calories and knew the sweetened berries with whipped cream would be enough. This would be great with any berry. I need to pick up some blackberries for this next! yuuum!

I hope you try it - I don't think you will be disappointed. Another great recipe from that book pleases me so!

Mexican Fritatta

I love frittata's, but we seem to forget them when we make our weekly menu's. Chris made this Mexican Frittata for us this week. We found the recipe in the July 2008 Everyday FOOD magazine.

Recipe:
• 5 large eggs
• Coarse salt & ground pepper
• 1 1/2 Tablespoons olive oil
• 1 bell peppers (ribs and seeds removed), thinly sliced
• Half a medium red onion, thin slices
• 1/2 cup shredded white cheddar (4 ounces)
• 1/2 Tablespoon red-wine vinegar
• 1/2 head Boston lettuce (about 10 ounces), torn into pieces
• 1/4 cup store-bought salsa for serving

1. In a medium bowl, whisk eggs with 1/4 teaspoon salt and 1/8 teaspoon of ground pepper; set aside. In a 10-inch nonstick skillet with a tight-fitting lid, heat 1/2 Tablespoon oil over medium-high. Add bell peppers and onion; season with salt and pepper. Cook, stirring frequently, until softened, 6 to 8 minutes.

2. Add eggs, and cook, quickly stirring with a heatproof rubber spatula, until eggs thicken, about 1 minute. Sprinkle cheese evenly over egg mixture. Cover skillet; reduce heat to medium-low. Cook frittata for 15 minutes. Remove skillet from heat, and let stand, covered, 5 minutes.

3. Meanwhile, whisk together vinegar and remaining oil in a large bowl; season dressing with salt and pepper. Add lettuce and toss to combine.

4. Slide frittata onto a work surface; cut into wedges. Top with salsa and serve with salad.

I add sour cream too. Yum!

Chocolate Cupcakes

I made some yummy cupcakes for the holiday weekend. I suppose I should've decorated them in patriotic colors, but instead I kept it simple.

I used this recipe from Martha Stewart's site. I liked this, but I think I personally prefer lighter cake and this was a little more dense and moist - which is perfect for the chocolate/brownie lover.

And did the Easy White Frosting recipe.

• 1 1/2 sticks unsalted butter, softened
• 1 pound (3 2/3 cups) confectioners' sugar
• 1 to 2 tablespoons milk (optional)

1. In a mixing bowl, cream butter until smooth.
2. Gradually add confectioners’ sugar; beat until smooth. If too thick to spread, beat in 1 to 2 tablespoons milk.