Tag: baking

I’ve got spring fever in a bad way.  While my husband and son lament the melting snow (it signals the end of snowboarding season) I’m jumping for joy at every bit of sun and warmer temperatures.  I know it will get wet and cold again, but I’m loving the promise of spring just around the bend.


To celebrate the coming season I decided to make my favorite Citrus Lemon Bundt Cake .  Instead of lemon pudding I added vanilla pudding (it was all I had on hand).  At the last second, I got out my miniature bundt cake pan instead and made 36 mini-cakes.


Then an idea came:  what if I add lavender to the glaze?  Why not?  So I adapted the glaze a bit to make it a lavender-lemon flavor.


Heavenly.  Mouthwatering.  And oh, so cute.  I’ve got big plans for these cakes.


The vanilla pudding didn’t hurt the flavor of the cakes at all.  I love how moist they are, and the lavender flavor is a most delicious addition.  I want to experiment a little bit more with the glaze recipe, but I’ll share it when it’s perfect.

What are you doing to welcome spring?

HH

My husband and my Dad both love the flavor of vanilla.  My Dad has loved it as long as I can remember; my husband has acquired a preference for it in the past year or so.  When I saw a recipe for vanilla pie, I had to try it.  I tried it for National Pie Day, actually.


You’ll need pastry for one 9 inch pie crust.

For the filling:

1/2 cup white sugar 2 Tb. flour 1 egg, well beaten 1 cup maple syrup 1 cup water 1 tsp. vanilla For the topping:

3/4 cup brown sugar 1/3 cup butter 3/4 cup flour 1/2 tsp. baking soda 1/2 tsp. baking powder Place all ingredients for the filling in a heavy sauce pan and cook over medium heat until thick.  Whisk every minute or so.  (The recipe said about 5 minutes but mine took longer than that).  Set aside to cool.

Combine ingredients for the topping in a bowl and cut with pastry blender or knives to make pea-sized crumbs.

Place pie crust in pie pan.  When filling is cooled, pour into pie shell.  Top with crumb mixture.

Bake at 350 for 50 minutes or until nicely browned.


Our conclusion was that this pie tastes a lot like pecan pie but without the nuts.  My husband like it a lot, especially because he dislikes pecans.  It was a hit with the entire family and will definitely go on our list of delicious pies.


This pie tastes great served warm or cold, and of course it’s even better with some good vanilla ice cream.

Recipe from Sweetapolita .

HH