Orange Pound Cake

This has a been a year for trying new things for me. I have tried about a half dozen different pound cake recipes so far, and I really haven't been disappointed with any of them. Another thing that has been new for me this year is working with fresh citrus fruit using zest and juice in recipes. There really is nothing quite like it. Seriously. You should try it! I found this recipe for Orange Pound Cake Mini Loaves on Pinterest, and decided that this would be a great Monday treat at work. It went very well and I received quite a few compliments on it. I decided to just use regular loaf pans and it worked well. Another alteration is that I used about 1/2-1 tsp of almond extract in the glaze. It was a divine addition.

3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature
1/4 cup freshly squeezed orange juice
2 tsps pure vanilla extract
2 sticks unsalted butter
2 cups sugar
4 eggs, at room temperature
1/4 cup orange zest

For Simple Syrup:
1/2 cup freshly squeezed orange juice
1/2 cup sugar

For Glaze (optional):
1 cup powdered sugar
1 1/2 Tbsps freshly squeezed orange juice

Preheat oven to 350°F. Generously grease and flour four 5 3/4" x 3 1/4" x 2" mini loaf pans or 2 regular size loaf pans and lay a strip of parchment paper along the bottom and up the two long sides of each pan, pressing the paper into the corners of the pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. Measure buttermilk, orange juice, and vanilla into a measuring cup. Set aside.

In a large bowl, use an electric mixer to beat the butter until creamy. Blend in sugar and beat for a few minutes until light and fluffy.

 

Mix in eggs, one at a time, and orange zest, and beat until well incorporated.

With mixer on low, slowly pour in 1/3 of the flour mixture. Mix in half of the buttermilk mixture. Blend in another 1/3 of the flour mixture and remaining buttermilk mixture. Add remaining flour mixture and mix until just blended.

Divide batter between prepared pans and bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.

While loaves bake, prepare orange simple syrup. Stir together 1/2 cup orange juice and 1/2 cup sugar in a small pot. Bring to a boil over medium heat while occasionally stirring, then reduce heat and simmer for a few minutes. Remove pot from heat and set aside to cool.

When cakes are done, cool for 10 minutes before turning out onto wire rack. Set rack over a sheet pan or piece of foil, and using a brush or a spoon, soak each cake with simple syrup.

 

Allow to cool completely. For glaze, whisk together powdered sugar and 1/2 tsp almond extract and enough orange juice for a smooth spreading consistency (about 1 1/2 Tbsps) in a small bowl. Drizzle over cakes and allow to set and harden before wrapping loaves or storing them in an airtight container.

Lemon Chia Cake

This is a little bit of a different direction for me. Recently, while picking up some between grocery trip items, I saw a container of chia seeds. They sort of looked like poppy seeds, so I did a quick search on my smartphone and learned that these little black and white seeds pack quite a punch and are considered a super food. Just 1 ounce (about 2 tablespoons) contains 139 calories, 4 grams of protein, 9 grams of fat, 12 grams of carbohydrates and 11 grams of fiber, plus vitamins and minerals. Lately, they are also all the rage. 

I added some to my blueberry muffins last weekend. I've also used them in some energy bars recipe I'm trying to develop. So, today as I was searching for something to make with fresh lemon or lime juice, I stumbled upon this Lemon Chia Breakfast Cake on Pinterest. Seemed worth a try. You know what? It was definitely worth it! Very fresh and light and quite yummy. 

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 eggs
1 lemon, zested and juiced
3/4 cup buttermilk

2 Tbsp chia seeds
1 1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp kosher salt
1/4 cup powdered sugar, for garnish

In a large mixing bowl, beat butter and sugar until fluffy, about 3 minutes.

Add eggs one at a time.

Beat in lemon zest and juice.

Stir in flour, baking powder baking soda and salt. Beat in the buttermilk and chia seeds until batter is smooth.

Pour into a 9-inch round cake pan that is greased and the bottom is lined with parchment paper. 

Bake in a 350 degree oven for 40 minutes. Remove and cool on wire rack for 15 minutes.

Turn onto plate and allow to cool completely. Sprinkle with powdered sugar before serving.

Nutritional information (12 servings)

Chicken al-a-good

A long, long time ago in a land far, far... oops! This isn't a fairy tale; this is the real deal. My mom got this recipe from her cousin (who is sort of like an aunt to me) quite a few years ago, and it just hits the spot! It's not difficult to make... at least my adaptation isn't. The original recipe was a bit time consuming, but I've adjusted. Also, the original recipe (see right) makes a 9x13 casserole. Having a fairly small family, that is just too much food, so what I'm going to give you are the ingredients necessary for an 8x8 casserole. This comfortably feeds two with leftovers.

2 lbs boneless chicken
1 can cream of chicken soup
4 oz (1/2 cup) sour cream
1 pack of saltine crackers
1 stick butter

Begin by boiling the chicken until cooked through. Remove from stove and allow to cool until you can comfortably handle it. Dice the chicken into bite size pieces.

In a bowl, mix the sour cream and cream of chicken until combined and smooth.

Layer this mixture over the diced chicken.

In another bowl, melt the butter. I use a metal bowl and melt it on the stove as I'm working on the other parts. You could melt it in the microwave in a microwave safe bowl if you prefer. Before opening the bag of crackers, shift them all to one end, lay the first few flat and begin to crush the crackers working all the way through the bag. Once all the crackers are crushed, add them to the butter, and using a fork, mix the crackers until each one is coated and all the butter is absorbed.

Layer the cracker mixture on top of the casserole.

Bake at 350 degrees about 35-45 minutes, or until crackers are golden brown and the soup mixture is bubbling at the edges.