This weekend I got a major itch to bake. With a gentle suggestion from my friend Sydney, who inquired if I had ever made an Olive Oil cake -I was intrigued and motivated to give it a GO! To my surprise and delight-I found an easy peasy recipe (via Eat, Live,Run)  that is not only super simple but beyond delish.

As the saying goes..when life throws you lemons make lemonade OR perhaps a  Simple Lemon Olive Oil Cake.  I hope you find this recipe as yummy as I did and it puts some SPRING in your step!

Ingredients

4 large eggs

1 cup sugar

1/2 cup Extra Virgin Olive Oil

2 1/2 to 3 Tablespoons lemon juice ( I use freshly squeezed)

1 cup flour

1/2 tsp baking powder

1/4 tsp salt

Powdered Sugar

Pre -heat Oven to 350F *

Grease an 8 inch cake pan (line with wax paper) and  also grease wax paper

**OR using a Springform pan-Grease bottom  of pan ,line with wax paper  and grease wax paper as well.

Mix together: Eggs & Sugar at high speed for 5 to 7 minutes until light and fluffy

Using a large spatula gently fold in olive oil and lemon juice into egg mixture

With same spatula add in flour and baking powder and salt. (Do not over mix)

Pour cake batter into prepared pan and gently tap on a solid surface to remove some of the larger bubbles

Bake 40-45 minutes until top is a light brown and a toothpick comes out clean when inserted.

Remove from oven and let cool for 10 minutes.

Gently run a butter knife along edges of the cake to release it from pan.

Remove wax paper from bottom.

Cool completely and then sprinkle lightly with powdered sugar.

Enjoy!

If you’re on the look out for some last minute baking ideas to treat your Valentine, here are a few easy peasy and quick suggestions.

One Strawberry Wonder …(with a bit of  chocolate drizzle and red food coloring) .

Melt Chocolate Ganache and add some raspberries.

Click on Image for one wonderful Chocolate Ganache recipe .

Cut (two cakes) and whah lah..eat to your heart’s content.

Last but certainly not least are chocolate covered Strawberries on skewers and wrapped to go. So decadent and pretty.

This probably doesn’t even need mentioning but… Valentine’s Day is next week . If you have a special someone or even if you don’t…you deserve a bit of indulging to celebrate the day. I’ve sourced a number of yummy heart shaped sensations for you below and I promise that all selections are oh so doable  (read into that easy peasy) and absolutely delish!

Courtesy of the California Strawberry Growers. So easy to do..just cut the top of the strawberry, skewer and dip in chocolate. Seriously simple!

A cup of Lovely Hot Chocolate-Soften four marshmallows and form together to shape a heart…

Two cakes…equals one heart…

Chocolate Shortbread Recipe @ Two Peas in a Pod Click on Image for original recipe

Use store bought pizza Dough..roll out in a heart shape OR use a heart shape cake pan. Top with your favorite additions and whal lah..

For the non sweet eater…How about a little Caprese Salad with buffalo mozzarella cut into heart shapes..

Gluten Free Red Velvet Waffles courtesy of Countrygirlgourmet.com

Recipe courtesy of Country Girl Gourmet.com

Recipe adapted from Allrecipes.com

I’m all about the “pretty” and this cookie  fits the bill perfectly. It’s a take off from my Mother’s Chocolate  Crinkle Cookies that she always had on hand during the Christmas holidays.I combined another recipe to come up with this version that I call Red Velvet Crinkle Cookie.  Enjoy this yummy recipe. I promise your guests will love it.

Xmas Red Velvet Cookies
Yields approx.: 30 cookies
Preheat Oven to 350 degrees

Ingredients

• 3 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder*
• 2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 3/4 cup unsalted butter , softened
• 1 1/3 cups granulated sugar
• 3 large eggs
• 1 Tbsp milk or buttermilk
• 1 1/2 tsp vanilla bean paste or vanilla
• 2 tsp lemon juice
• 5 tsp red food coloring
• 1 cup white chocolate chips
• 1 cup powdered sugar

In a large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt for 30 seconds, set aside.

With an electric mixer fitted with the paddle attachment, whip butter and granulated sugar until pale and fluffy.
Mix in eggs 1 at a time, blending until combined after each addition. Mix in milk, vanilla bean paste, lemon juice and red food coloring.
With Mixer set on low speed, slowly add in dry ingredients and mix just until combined. Stir in white chocolate chips. Cover bowl with plastic wrap and chill 2 hours or until firm enough to shape into balls.

Pour powdered sugar into a bowl.
Remove dough from refrigerator, scoop dough out and with buttered hands, shape into medium balls (about 2 1/2 Tbsp each).
Roll cookie dough balls into powdered sugar and evenly coat. Transfer to Silpat or parchment paper lined baking sheets and flatten slightly, then bake in preheated oven 13 – 14 minutes.
Allow to rest on cookie sheet several minutes then transfer to a wire rack to cool completely.Store in an airtight container.

****If you want them a little more “chocolatey” you can replace 2 – 3 Tbsp of the flour with 2 – 3 additional Tbsp of cocoa powder

Times a ticking and I’ve been ensconced in sourcing the “best” brand of  Thanksgiving turkeys to purchase before the weekend to beat the holiday rush. If you’re prepping Thanksgiving Dinner, I think it’s best to think ahead. Don’t you? I mean…. why stress over Turkey?!  Getting the whole meal on the table at the same time while still warm is stress inducing enough.

In my sleuthing to suss out the best tasting turkey, I’ve  uncovered a verrrry interesting article on which brand came out on top- (in terms of taste, texture and flavor) . I’m happy to report, that if you are longing to go Organic,  (Farmer Owned) Organic Prairie  is at the tippy top of the list. Sadly and a major surprise-at the BOTTOM of the list …(sit down for this one) was Butterball .  (According to this survey on eatthisnotthat.com.)  

Click on the image below and go directly to the original article for all the results posted. 

One Sweet Cookie..and recipe included:

I posted a recipe on my Facebook page this morning, in answer to my dear friend Mary Uhlich’s,  request to participate in a Christmas Cookie Exchange. The Facebook  response to my recipe has been  so warmly received I thought best to post it on my blog so you won’t miss this yummy dessert addition.  It’s the perfect compliment for Thanksgiving or Christmas, as  this Biscotti is filled with cinnamon and sugar -two ingredients synonymous with the holidays.

This is the perfect  holiday cookie to serve to your guests  and so easy to pack up and go- as a lovely parting gift.

Cinnamon & Spice & Everything Nice! ENJOY!

                      RECIPE

Christmas Cinnamon Roll Biscotti

Enjoy!

I LOVE Fall. How about you? There’s just something so wonderful about the season. The cooler air, the changing leaves and PUMPKINS! I mean seriously, who doesn’t love pumpkins?

Living in LA, we don’t  experience the cool crisp days associated with Fall until sometime in November. (Cold weather climates..Pleeeeezzzz don’t hate me for stating this fact).

That being said, the month of October brings with it a number of lovely fall mementos that one should not ignore but instead partake in …no matter what the official temperature reading is outside.

Here’s the short list of 5 fabulous fall items to enjoy right this very minute….

Number ONE! Decorate with pumpkins..it’s the perfect prop for outdoor decor and transitions perfectly right into Thanksgiving.

Number TWO: Bake or buy some YUMMY pumpkin baked goods…

Healthy Chocolate Chip Pumpkin Muffins

(recipe from https://www.littlebroken.com)

INGREDIENTS

·         1/3 cup coconut oil, in liquid form

·         1/2 cup honey

·         2 eggs

·         1 cup mashed ripe banana, about 2–3 bananas

·         1 cup pure pumpkin puree

·         1/4 cup milk

·         2 tsp. pumpkin pie spice

·         1 tsp. baking soda

·         1 tsp. vanilla extract

·         1/2 tsp. sea salt

·         1 3/4 cups white whole wheat flour

·         1/2 cup chocolate chips, semi-sweet or dark chocolate

INSTRUCTIONS

1.       Preheat the oven to 425 degrees F.

2.       Grease 12 cup muffin pan with non-stick cooking spray or if using liners, line with liners.

3.       In a large mixing bowl, whisk coconut oil and honey. Whisk in eggs.

4.       With a wooden spoon, mix in the mashed banana, pumpkin puree, milk, pumpkin pie spice, baking soda, vanilla extract, and salt.

5.       Add the flour and mix just until combined. Fold in the chocolate chips.

6.       Spoon the batter evenly into the prepared pan. You should be able to fill all 12 muffin cups.

7.       Bake for 5 minutes at 425 F degrees, then keeping the muffins in the oven, reduce the oven temperature to 350 F degrees, and bake for additional 17-20 or until toothpick inserted in the middle comes out clean.

8.       Place the muffin pans on a cooling rack to cool. Store cooled muffins, covered, at room temperature for up to 3-4 days.

Number  Three: Take a walk outside and ENJOY the changing colors of the season.

Number Four: Wear a Turtleneck Sweater…Chic and so stylish!

Pair your classic turtleneck with anything and everything: pants,skirts, jeans…it’s a closet staple that looks good on everyone.

Number Five: ENJOY any number of things that bring you joy! A list to help inspire…

Today it was “Back to School” for many children, and for the rest of us, it was “Back to Work” after the long Labor Day Weekend. In the spirit of back to school and more importantly the topic of children- sadly many of these children will return to their classrooms hungry. I think we can all agree, that no child in this country (or any country for that matter) should ever go hungry. That being said, we all know that this is not the current reality BUT the good news today is…there is something we can do and it is “oh-so-doable”...thanks to the people at Williams Sonoma.

Williams Sonoma is offering celebrity-designed spatulas to raise money for the “No Kid Hungry” campaign to end childhood hunger. Williams Sonoma will donate 30% of the price from each limited-edition spatula + $5000 to No Kid Hungry, on behalf of the designer whose spatula sells out first!

**Price of each spatula is only $14.95 -like I said… “oh so doable.”

In addition to the spatulas, William Sonoma is also offering an assortment of festive mugs designed specifically for benefiting the No Kid Hungry cause. Appropriately named “Mugs that Matter_the price per mug is $12.95 with many of the selections on sale at 30% off using the code: SAVEMORE. Click on the image below to go directly to the selections available.

No matter what your preference, I urge you to purchase one of these lovely items that benefit the No Kid Hungry cause or make a donation via the WS website. It’s a Tuesday tip that’s not only practical and easy to do but will lift your spirits in helping those less fortunate.

Here’s to a week ahead full of productive and purposeful moments.

All Images Courtesy of William-Sonoma.com

Happy Sunday!

As the long Labor Day weekend comes to a close, you may want to indulge in one last”S’more Sunday” or perhaps a “Monday Soiree” to help celebrate the end of Summer and/or the beginning of back to school, back to work or your regular weekday routine.

If you’re in the mood to put together something with little or no effort and make the evening FUN, might I suggest setting up your very own S’mores bar.

It’s as simple as opening a package (or packages) of graham crackers and marshmallows, setting out your choice of chocolate decadence,and provide a source of heat (melting station) complete with bamboo or branch skewers.

Not only is this Summer dessert delish but so easy to prepare and a perfect ending to the Summer Season.

S’mores are synonymous with Summer and let’s just say I’ve never met anyone yet that can resist a S’more! Enjoy!

Drink UP!!!!