Almond Poppy Seed Pound Cake

At the store one day last month, I found a jar of poppy seeds  and while I really had no immediate need for them, I decided to get them just for the heck of it. Then a few weeks later, in my quest to try as many different kinds of pound cake as possible, I found this one on Pinterest that uses poppy seeds: Almond Poppy Seed Pound Cake. I'm not really sure what I expected, but it was actually quite flavorful. Not overly sweet, but sweet enough to still count as a dessert. This was helped, I'm sure, by the sweet almond glaze that I added to the pound cake. 

2 1/4 cups sugar
1 cup plus 2 Tbsps canola oil
3 eggs
3 Tbsps poppy seeds
1 1/2 tsps lemon juice
1 1/2 tsps almond extract
1 1/2 tsps vanilla extract
3 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp salt
1 1/2 cups 2% milk

Glaze

1 to 1 1/2 cup powdered sugar

1 tsp vanilla extract

1 1/2 tsp almond extract

enough milk for desired consistency

In a large bowl, combine the sugar, oil, eggs, poppy seeds, lemon juice and extracts; beat until well blended.

Combine the flour, baking powder and salt; add to sugar mixture alternately with milk, beating just until moistened.

Pour into two greased 8-in. x 4-in. loaf pans or a bundt pan.

Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Allow cake to cool for 10-15 minutes, and then turn it onto a wire rack and allow to cool completely. Combine glaze ingredients, and then drizzle over cake.

Printable recipe

Hot Cocoa

Mmmmmm. Hot cocoa. Is there anything that warms the heart and body better on a cold winter day than hot cocoa? I got this recipe off a Nestle Toll House cocoa box and saved it because it is awesome! My daughter off begs me to make this cocoa, but it's so simple she could actually do it herself.

1/2 cup sugar
1/3 cup cocoa (sifted)
4 cups milk
1 tsp vanilla
dash of cinnamon (if desired)
whip cream or marshmallows to top

Sift cocoa and mix with sugar in medium saucepan.

Add 1/3 to 1/2 cup of milk and blend to make a smooth paste.

Add remaining milk and stir/whisk until combined.

Warm over medium heat, stirring constantly until desired temperature is reached. Do not boil milk.

Remove from heat. Stir in vanilla extract and cinnamon if using. Top as desired, and enjoy!

Cranberry Relish

With my cranberry phase in full swing last month, I decided to offer to make the cranberry relish for Thanksgiving. I found several recipes, and decided to try this one I found for Cranberry Sauce on Pinterest with only a few minor tweaks. Even though I don't care for sweet meats or vegetables, which means there's no way in the world I'll put cranberry relish on my turkey, this sauce did taste quite delicious all on its own. The spices were very subtle, and the apple gave a nice contrast to the tangy cranberries.

2 12-ounce bags fresh cranberries
Zest and juice from two navel oranges
1 tart apple, peeled, cored and shredded
2-3 cinnamon sticks
1 1/2 cups sugar
1/4 tsp dry ginger
1/8 tsp ground cloves
1/4 tsp dry cardamom
1/4 cup pomegranate seeds



In a medium sauce pan, bring all ingredients to a boil.



Reduce to a simmer and cook uncovered, for 10-15 minutes or until thick. Stir often.

Remove the cinnamon sticks from the mixture. Stir in pomegranate. Pour into a serving dish and refrigerate to chill, at least 4-6 hours.