Tag Archives: sweets

Meyer Lemon Loaf

I’ve been traveling for work for the past couple weeks. The thing about traveling is that it inspires a domino effect of bad eating habits. First, in the days leading up to your trip, you don’t want to go grocery shopping and are stuck eating the weirdo hodgepodge at the back of the freezer—or, eating out for every meal. Then, on the trip you eat out for every meal. Then, when you get home, if you can’t go grocery shopping immediately, you have the option of eating the remnants of the weirdo freezer hodgepodge—orrrr eating out for every meal.
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Let’s just say, it hasn’t been a great couple of weeks as far as home cooking goes. Today, I at least got back in the kitchen—though it wasn’t exactly for a wholesome, healthy meal. But gosh, was it good. And after some tweaking, a totally reasonable indulgence. As you know if you’ve been reading the ol’ blog for a while, until last summer, I lived in Savannah, Georgia. I couldn’t be happier with my decision to move, but there is one thing that makes me wistfully recall those Southern days of yore: Back in the Day Bakery. I now realize that I should have eaten there as often as possible while I had the chance (and maybe taken up marathon running to counteract it).

Thankfully, Back in the Day recently came out with a cookbook. And it’s a seriously awesome cookbook. You should all buy it. I want to make everything in it forever. For my first recipe from the book, I could’ve made any number of the delicious sweet treats (and savories) that I sampled when I visited the bakery, but I wanted to try something new—and the recipe for “Lovely Lemon Loaf” caught my eye. As I’ve mentioned before, I haven’t been a huge fan of lemon-anything in the past. It takes a really good lemon-something to make me like it, but I trusted in Back in the Day Bakery. And it didn’t disappoint. This is really good.
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Of course I made a few changes to healthify it a bit and due to the fact that I have no groceries, but the essence remains: a moist, fluffy, light, lemony cake. It’s beautiful in its simplicity. I’m an all-chocolate-all-the-time kinda gal, but I gotta say that if you put a chocolate cupcake in front of me right now, I would reach for another slice of this lemon loaf.

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Red Velvet Cookies with Cream Cheese Swirl

I’m extraordinarily picky about red velvet cake. Too often, the cake is dry and lacking in cocoa flavor with a super-sugary buttercream that overwhelms it. And if there is cream cheese frosting, you can barely taste the cream cheese through the sugar. I’m almost always disappointed.
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I take my red velvet seriously. This is because—not to be immodest—I make a darn good red velvet cake. And quite honestly, I haven’t found one elsewhere that tops it. I haven’t posted the recipe yet on this blog (someday!), although I did post a variation of it on the old one. It’s incredibly moist, with a deep cocoa flavor, and not too sweet. It’s topped with a perfectly light cream cheese frosting, and the cake and frosting are in glorious harmony with one another.
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I haven’t made that cake in a while because it’s not exactly the healthiest everyday dessert and I haven’t had an occasion to whip it out, but I really don’t know why I never thought of red velvet cookies before. I tried some from a bakery truck here in town the other week and a light bulb went off. Duh! While these cookies don’t quite match up to the decadence of a big slice of dreamy red velvet cake, they are a great vehicle for some serious red velvet flavor (with a fraction of the calories, thankfully—unless you eat the whole batch in one sitting, which isn’t as unlikely as I’d like to believe).

These cookies are moist little nuggets of cocoa flavor with a delicate, subtle cream cheese swirl to bring in the flavor of that cream cheese frosting that I so love. You can leave it out entirely if you’re not a fan, or even add more cream cheese if you like. They’re also super easy and come together in a snap, and clock in at only 100 calories a pop! Not bad, eh?

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