Lemon Blueberry Layer Cake

My Dearest Sally,

Your last post looks and sounds delicious! I'll have to try that one before the break is over.The house has been cleaned and is now slightly more organized. This post is something that I made just before March Break started. Jesse and I had dinner at his brother's house where we had a delicious sweet potato soup, salad and wine. Our responsibility whenever we visit is dessert.

Apart from icing the cake without the proper tools I found this recipe very enjoyable to make. It was loved by everyone at the table except their youngest son who does not share our fondness for blueberries. It is loaded with gluten and dairy so I was not able to take part myself but I was just happy to see that everyone else liked it.

The recipe comes from a site called Sally's Baking Addiction. She has a wealth of fantastic recipes on her website and her visual recipe index make deciding on a recipe effortless.

Lemon Blueberry Layer Cake

Ingredients:

Cake

- 1 cup (230g) unsalted butter, softened to room temperature

- 1 and 1/4 cups (250g) granulated sugar

- 1/2 cup (100g) light brown sugar

- 4 large eggs, at room temperature*

- 1 Tablespoon vanilla extract

- 3 cups (375g) all-purpose flour, careful not to overmeasure

- 1 Tablespoon baking powder

- 1/2 teaspoon salt

- 1 cup (240ml) buttermilk*

- zest + juice of 3 medium lemons*

- 1 and 1/2 cups blueberries, fresh (258g) or non-thawed frozen (275g)

- 1 Tablespoon all-purpose flour

Frosting

- 8 ounces (224g) full-fat cream cheese, softened to room temperature

- 1/2 cup (115g) unsalted butter, softened to room temperature

- 3.5 cups (420g) confectioners' sugar

- 1 - 2 Tablespoons (15-30ml) heavy cream*

- 1 teaspoon vanilla extract

- pinch salt

Directions

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 10 seconds, then add the milk, lemon zest, and lemon juice. Beat on low until just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. 

Spoon batter evenly into 3 prepared cake pans. Bake for about 20-22 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

I don't have any pictures of the finished product but the website I got the recipe from does a very good job of making your mouth water. I think I may try a different combination of berries and citrus in the spring.

I can't wait to see you girls on Thursday! Until then enjoy the sunny and seasonal weather while it lasts.

Love you!

Jessica

Raspberry Chocolate Chip Muffins

Dear Jess,

People tell me the weather is getting cooler... my body isn't listening. I'm still wearing tank tops, as my belly acts like my own internal furnace. That being said... I am loving this time of year. The colours, the breeze, the frost and the food! (I am making a pot of Chicken Corn Chowder for dinner tonight!)

Whimsical is how I would describe this season. It is also how I would describe these muffins. I found them while looking for a 'different' muffin recipe. I make a lot of muffins, as Jason takes them in his lunch, and they're an easy little snack for me to throw in my purse as a 'just in case'. I was getting bored of my usual banana, or oatmeal chocolate chip, and wanted something a little more special. Apparently raspberries are the answer.

Raspberry Chocolate Chip Muffins
adapted from www.sallysbakingaddiction.com
3 cups whole wheat flour
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 large eggs
3/4 cup white sugar
1/4 cup brown sugar
1 cup milk
1/2 cup olive oil
1 tsp vanilla
2/3 cup chocolate chips
1 1/4 cup frozen raspberries

Preheat oven to 425F.

In a large bowl mix flour, baking powder, salt and cinnamon.

In a medium bowl mix eggs and sugars. Add milk, oil and vanilla. Add to flour mixture.

Add chocolate chips and raspberries. Evenly distribute in lined muffin tins.

Bake for 5 minutes. Without taking muffins out, change temperature to 375F and continue baking for 15 minutes, or until toothpick inserted comes out clean.
 

This is great, as I usually get frozen fruit on sale. You could also use fresh, but I find that it adds too much moisture. People say the frozen ones will dye your batter... I don't mind it when this happens... and I haven't found that it makes a big difference in this recipe.

I hope all is well as you gear up for Christmas! Our church started Operation Christmas Child already, which always makes the holiday season a little more real to me.

Love,

Yummy Salad and Celebratory Pie

SALLY!!!!!!!

I have news :) Really good news. I heard back about the job . . . and I got it! I want to give you all the details but I will share them in person. I have been so happy and excited all morning that I decided to put my busy hands to work. I made a delicious chickpea and spinach salad. The lemon vinaigrette dressing was a wonderful compliment to the red onions and it was all topped off with a light orange yogurt sauce.

I also had some rhubarb in the freezer so I decided to make a fresh strawberry rhubarb pie for the Brickell family in celebration of such good news. As you know I am not the pastry queen and avoid making pies because of it but I felt optimistic today.

I am sorry that this entry is short but I had to tell you! You have been so supportive with your prayers and encouragement and I couldn't wait to share.

I hope you are well. I miss you terribly!

Love,
Jess

Chickpea and Spinach Salad

(adapted from dishfolio)

• 1/3 cup lowfat plain yogurt
• 1/4 teaspoon orange zest
• 2 tablespoons orange juice
• 1/2 teaspoon honey
• 1 (19-ounce) can chickpeas, drained and rinsed
• 1/8 cup coarsely chopped fresh mint leaves (or more)
• 1/4 cup chopped red onion
• 1/8 cup olive oil
• 1-1/2 tablespoons lemon juice
• 1/4 teaspoon lemon zest
• 3/4 teaspoons ground cumin
• good pinch of cayenne pepper
• Salt and pepper, to taste
• 2 cups baby spinach leaves (or more)

1. In a small bowl, stir together the yogurt, orange zest, orange juice and honey.
2. In a medium bowl combine the chickpeas, parsley, mint and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce.

Yummy In My Tummy Dark Chocolate and Raspberry Scones

Dearest Jess,

The 30 Day Hot Yoga Challenge is complete. I put on my bathing suit the day after I completed this crazy challenge and... it was too big! What an awesome feeling. So needless to say, things are going great.

We had a party to celebrate this achievement (the 30 Day Challenge... not the bathing suit being too big) and I was supposed to make and bring a Greek Salad. When I went to make it, I decided it was a little boring for what I wanted. Please don't make the mistake of thinking that I do not enjoy Greek Salad. You know it's one of my favorite things (especially with chicken!) I just was not feeling it for this particular day/event. Instead: Dark Chocolate and Raspberry Scones happened.

I am so excited to share this one with everyone. What a treat! When it is pared with a cup of piping hot tea (even iced tea would be sublime) it is magical.

The only suggestion I would make is to do a tiny bit less chocolate and a tiny bit more frozen raspberries! Mmmmm. Enjoy...

Raspberry Chocolate Tea Scones
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons sugar
4 tablespoons unsalted butter, chilled and chopped into small pieces
1 cup miniature chocolate chips or finely chopped chocolate
1 cup frozen raspberries, chopped (keep frozen until you’re ready to add them to the dough)
3/4 cup heavy cream
1 egg, separated
1 teaspoon vanilla extract

1. Preheat oven to 425 degrees and line a baking sheet with parchment or a silicone baking mat.


2. In a large bowl, whisk together the flour, baking powder, and sugar. Add the chopped cold butter and rub with your fingers into the flour until the bits of butter are roughly the size of peas. Stir in the chocolate chips/chunks.

3. Separate the egg; reserve the white for later use (you’ll use it to brush on the tops of the scones before baking.) In a separate bowl or liquid measuring cup, whisk together the cream, egg yolk, and vanilla extract.

4. Add the chopped frozen raspberries to the flour mixture. Pour in the cream, and using light, quick strokes, stir with a fork until just moistened (there may still be some flour on the bottom of the bowl.) Use your hands to gather the dough into a ball and knead it lightly a few times, just to gather it together. Don’t worry if there’s still a little flour remaining on the bottom of the bowl.

5. Turn the dough out onto a lightly floured work surface and divide into two balls. Gently flatten each ball into a 1-inch high disk, and cut each disk into 6 wedges (for 12 scones total.) Place on baking sheet and brush the tops with the reserved egg white; sprinkle with sugar.

6. Bake for about 12-15 minutes or until the tops are golden brown and scones are cooked through.



I hope all is going well with your applications. As you already know you are in my prayers.

I am learning so much. I never realized (until the last 2 years or so) how much I truly enjoy purposefully learning. In a lot of ways school distracted me from it. Don't get me wrong, I hold great value in education, and know how privileged I am to have had the opportunity to go to university. I just have been enjoying the extra 'brain room' and time to do so. Discussions are more interesting and even going into certain topics, I am beginning to feel more confident in my reasons for believing things the way that I do.

I am thankful to have you as my friend. So thankful. I'm not sure you fully realize how thankful.


So much Love,
Sally

So Much Food!

Dear Sally,

I think Friday night was one of many theme parties to come. I love the idea of combining food and costume and great company. What is it about food that seems to bring people together (besides the natural need for sustenance)? The 1920s party was just the start of an epic journey through the history, food, and

fashion. I look forward to sharing many more nights like this one with friends!

Love,

Jess

The pictures were taken just before all the food was demolished. Sally and I were so hungry we were worried there would

be no food left for everyone else once we got it all togeth

er but thankfully there was lots!

There were yummy chocolate treats such as homemade
truffles and turtles.

I served avocado salsa with chips, homemade tortillas with

dip (no I did not make the dip) and yummy veggie pitas with a lemon-pepper bite!

I learned this recipe from my mother's friend Margie so I am guessing a little but this is what I do.

Veggie Pita Triangles

4- 6 inch multigrain pitas

4 oz cream cheese softened

1 tbsp. Italian salad dressing or 2 tsp dry seasoning

tomato and cucumber slices

lemon pepper

1. Combine cream cheese and salad dressing and let stand for a few hours.

2. Slice cucumber and tomatoes into thin slices and set aside.

3. Spread 1/4 of the cream cheese mixture over a pita. Place the tomato or cucumber slices on top and sprinkle with lemon pepper. Repeat with the remaining ingredients.

4. Cut each pita into triangles and serve!