Lemon Crunch Cake

Evening friends!  I hope you are all enjoying the beginning of spring!  Easter is quickly approaching, I can't believe it, the time just flies!!!

I wanted to share this cake with you.  I admittedly am not a fan of lemon in a savory sense, I can stand it in a sweet application but at the same time lemonade is my favorite beverage.  Go figure right?  If you say lemon pepper, I immediately want to gag, and if you mention lemon meringue, I gag twice.  It is so tart, so strong, so overpowering to me.  BUT.....not this cake.

This cake is my dream lemon cake.  We have a sweet lemony creamy flavor.  Nothing to strong, but definitely lemon.  I thought it was a perfect cake for spring, or an Easter dessert.  I intended for this cake to be 4 layers, but, a small catastrophic even occurred and it ended up 2 layers.  Feel free to divide those babies and make it 4!  There aren't many textures that have been left out of this one, and the crunch cookies just make my day man, they, make....my....day!

It is funny how when you don't like something you don't use it a lot for baking or cooking.  I noticed I wasn't pleasing any lemon loving  readers and I needed to give you some love.  With that said, I hope you give it a try and enjoy it as much as I do!

This is written out a bit odd.  I feel like it is a bit of an odd day and it appears to have translated in my post.  I broke it down into the cake, the filling and the icing as far as directions.  So you will have to see under each, what ingredients you will need. 

Enjoy a lemony great day!


For the cake you will need:
1 lemon cake mix
1 3.4 oz. pkg of instant lemon pudding

Follow the directions on the cake mix, plus adding the pudding powder.  Mix until combined and pour half into each of your well greased, 9 inch round cake pans.  Bake according to package suggestions and then leave to cool for at least 30 minutes.

For the FILLING you will need:
1 3.4 oz. package lemon pudding
1 cup milk
lg package of lemon sandwich cookies (Oreos or store brand) you will need about 10 cookies for the filling

In a bowl combine pudding and milk, mix until smooth and combined.  Stir in about 10 cookies, crunched up into chunks.  Or you can put them on top of the filling. 

For the FROSTING you will need:
1 stick of softened butter
1 lb. confectioners sugar, powdered or icing sugar
1 tsp lemon juice

Mix until combined and then set on medium speed of your stand or hand mixer and let it rip for about 3-5 minutes. 

Take the rest of your lemon sandwich cookies and place into your food processor and process until they are fine crumbs. You can also place them in a sandwich bag and use a rolling pin to get them into fine crumbs.  You want FINE crumbs, trust me.

ASSEMBLY!

Place your first layer of  cake on your cake plate or serving plate.  If it is really domed on top you can trip the dome off.  Spread your pudding filling on top and then sprinkle over the roughly chopped cookies.  Or if you combined them, spread the whole thing over. 

Place your second cake, domed side up on top.  Start icing your cake.  I like to put a lot on top and work it down the sides.  You don't have to worry about perfection, as we will be covering the entire thing in cookie crumbs!  Place your crumbs on a large baking sheet, take some in your hand and carefully press them into the sides and top of the cake.  You have to find what works best for your.  You can always clean the crumbs off when you are done but give them a good press into the icing.

When you have covered the whole cake in crumbs, feel free to leave it as is, place a lemon twist or slice on top or use a few cookies and some fresh whipped heavy cream to decorate the top.  The choice is yours!

Refrigerate for 30 minutes before serving. 

ENJOY!

Grecian Orange Cake

You all know by know I have been spending a lot of time at my mom and dads house.  AKA my "ancestoral home".  HAHA!  So we have spent a lot of time talking about old recipes, going through old cookbooks and when my mom had her "lightbulb" moment about this cake, I thought she was going to drop on her bad knees, risking a visit from the ambulance to beg me to make it.  I finally did!  Now she REALLY owes me cookies.  This cake was often made by her and/or her best friend Sharon who is our second mom.  Their family has 9 kids, ours has 10.  We were quite a group! 

I can't wait to share this delightful beauty with you.  It is a cake from days gone by for my mom and siblings, but I, never have eaten it.  My mom is sure I did, but never that I recall.  When I brought this cake up to my some of my siblings I got responses like, "OHHHHH, I LOVED that cake" and "Mom and Sharon used to make this cake", and simple "yuuummmmmmmm"!  I decided I must get the recipe and try it.  News flash, NOBODY has the recipe anymore.  What?  How could something that is evidently so amazing, be lost?!  I found the recipe on cooks.com and both "moms" agreed it was the recipe they made.  Here are these 2 crazy amazing ladies at my moms 75th birthday party!

So in honor of my mom and the woman who treated us like her own I present to you, Grecian Orange Cake!  I love you both!

You will need:
Yellow Cake Mix
4 eggs
1 pkg instant lemon pudding
3/4 cup vegetable oil
3/4 cup water

Glaze:
1/2 cup orange juice concentrate
2 cups powdered sugar (confectioners, icing)
2 tbsp. melted butter

Combine all ingredients  for the glaze and set aside. 

Preheat your oven to 325 degrees.  Combine cake mix, lemon pudding, oil and water.  Whisk or mix untl completely combined and smooth.  Spray or grease a bundt cake pan and pur batter into it.  Level your batter and bake for 45 minutes.  Immediately after you remove it from the oven, leaving it in the pan, poke holes with a skewer.  DO NOT poke them all the way to the bottom, maybe 3/4 of the way down.  Pour half of the glaze mixture over the top.  Let sit for 15 minutes.  Remove onto a plate or cake stand or platter, Let sit another 5-10 minutes.  Pour the rest of the glaze over the top and dig in!

Hoping this recipe brings you as much happiness as it does the Smith and Novosad families!

Your "memoriiieesss, like the corners of my mind" Chefwannabe

Homemade Ricotta Cheese

Good evening friends!  Hoping this finds you all doing well and enjoying your evening!!

This cheese making thing, is getting a little out of control.  First hubs and I made mozzarella cheese, we have made it several times.  He has been on me about making ricotta cheese forever.  He LOVES ricotta cheese.  Not my favorite, but I get that he enjoys it.... immensely. 

I wish I had 1.00 for every single time I put him off about this.  I used every excuse in the book, from "it will be to hard" to "why can't we just buy it in the store" to "NO, I am NOT making ricotta".  Well finally he was done taking no for an answer.  I mean, he is a HUSBAND, shouldn't he be able to take NO for an answer? :)  Anyway, I gave in.  We looked up all kinds of recipes and techniques.  I can't believe the variance from super easy recipes to super involved recipes.  We ended up going with a recipe from epicurious.com for our first ever ricotta cheese making adventure.  It was easy, took no special equipment, other than needing to pick up some cheesecloth we were ready to go.

I will tell you in advance, this cheese was SO incredibly delicious, I will likely never buy it in the store again.  Not only was it delicious, but I knew exactly all 4 things that went in it!  How can you argue with that?!?

You will need:
1 large pot
cheesecloth
colander
1 1/2 tsp salt
1 gallon whole milk
2 cups heavy cream
6 tbsp. fresh squeezed lemon juice.  (do NOT use the stuff in a bottle)

Place cheese cloth into the colander and set in the sink.  Make sure you cut the cheese cloth bigger than you need so it stays put and cover the entire colander

In a large pot, add in milk, cream, and salt.  Bring slowly to a rolling boil.  This might take a bit!  Be patient. 

When it is at a rolling boil, add in the lemon juice and turn off the burner.  Let it sit for approx. 2-3 minutes.  You will see it curdling immediately.

When you think it is curdled as it should be, pour into cheese cloth lined colander and let drain. 

The longer you let it sit and drain the dryer your ricotta will be. 

This yields 1 qt of ricotta.  (at least it did for us).  Refrigerate at least 4-6 hours.  Let it cool completely and then use however you choose.  Use it savory, use it sweet, the options are endless.  This is the best thing goin' and I can't WAIT to make it again and again!  Funny how things change, eh?

Your "admittedly likes making ricotta" Chefwannabe

Citrus Spritzer

I have to admit something. 

I recently visited my mom, who, though she completely is lost by this "blogging" thing, is very supportive of it.  She has been "going through" everything in her house, because she knows I love all kinds of dishes to photograph on and just for general use. 

Well, I knew I wanted to make a citrus drink but I also wanted a clear pitcher.  For some reason, I do not own a clear glass pitcher.  So while doing dishes, I spot one in her cupboard.  Now, she has shrunk to about 3'7 and I know she doesn't even remember it is in the TOP of the cupboard let alone use it.  So I finish the dishes, put on my best "perfect 10" face and into the living room I go.  It went something like this:

Me: Hey Mom, you don't happen to have a clear glass pitcher you want to get rid of do you?
Mom: I don't think so, let me think.
Me: (waits patiently, baring my pearly whites)
Mom: If I do ,it would be in the corner cupboard on the top shelf of the lazy susan. (where they have been for at least 150 years)
Me: Ok, I am going to look.  What if I find one?
Mom: Well, bring it here if you do.
Me: (goes into kitchen pretends to bang things around).  I FOUND ONE!!
Mom: Let me see it!
Me: OMG it is perfect for what I need.  Do you USE it?
Mom: No but it belonged to Marie.
Me: And?
Mom: Well, I don't really want to get rid of it.
Me: Mom, be real here, when is the last time you used it.
Mom: Well probably never but that is beside the point.
Me: You said you are cleaning things out, just think of what a good home this will have.
Mom:  Let me think about it. 
Me: Ok well do you want me to put it back in the cupboard or put it in this box of stuff you found for me.
Mom: Chris, you aren't going to trick me into giving it to you.
Me: Mom, there is no statute of limitations on child abuse and you spanked me with a wooden spoon, at LEAST 5,000 times as a child. 
Mom: If you don't put that pitcher back in the cupboard you are going to see me turn this walker into a deadly weapon.
Me: Mom, you seem angry, are you ok?  Is this part of dementia that is likely setting in?
Mom: The only demented thing about ME is giving birth to YOU. 
Me: Give me the pitcher mom, just do it.
Mom: FINE.  Take the pitcher but if I want it back you better give it back.
Me: You won't, but ok.

See it is all about wearing them down kids!  Even at 39, I can wear her down.  Really we were laughing so hard during this conversation it was pretty hilarious, perhaps you had to be there. 

Anyway, to the point at hand.  What is better on a hot summer day than a refreshing, cold beverage?  Water is almost always my first choice, but this citrus drink, is SO refreshing, you won't want to be without it!

I think this would be great served for a party, a meal, or just an afternoon by the pool, in the backyard, anywhere! 

1 12oz container of frozen limeade concentrate
2 oranges (1 sliced)
2 limes-sliced
1 lemon-sliced
1 liter Sprite/7 up/Sierra Mist OR Prosecco
1/4 cup sugar (optional, use it if you think it needs it)

Mix limeade according to package directions in a large pitcher.  Cut one orange in half and squeeze into limeade, discard when you have squeezed all the juice from them.  Stir.  Add in citrus 20 minutes before serving.  If you add it before that, the peel will bitter your beverage.  Pour a glass 1/2-3/4 full of limeade and then spritz it with your carbonated beverage of choice.  Make it alcoholic or don't, the choice is yours!

NOTE! Make sure to get extra fruit to garnish glasses or to add a slice into each glass when serving!

I hope you try this and I hope you love it so much, you have to keep making it!  It is the perfect summer refresher, that can be made in one pitcher, and spritzed for either a drinker or a non drinker!

Your "aaahhhhhhh this is perfect" Chefwannabe