Okay, Internet. This is it. This is me getting back in the blogging game after a 6 month hiatus.
Why did I leave?
It wasn’t you, internet, it was me!
Back in September/October, I started a new job(ish). I was promoted and moved to a different department within the same company. Starting a new job, even though this one involved working with the people I’ve known and enjoyed working with for the past year, was overwhelming. It took me quite a while to “catch up” and get in the groove. This new job is also a lot more creative and less administrative than my old one. That took some adjusting, too.
That, combined with the fact that I spent Dec-February training for a marathon meant Batch-22, and cooking in general took a backseat to running, thinking about running, stretching and sleeping. There were a lot of stir-fries, friends. More than I’m proud of.
Why am I back?
Because I missed blogging and you! Batch-22 motivates me to try new recipes and practice taking pretty pictures. It reminds me that I love food and cooking and making tasty things for my friends, coworkers, and roommates. It also forces me to make something other than stir-fry for dinner.
So I’m back! But this won’t be the same old Batch-22. I want to focus things up a bit more. There will be more cooking than baking and I’ll be using more whole foods and simple ingredients. And, to start off, I’ll be posting just twice a month, instead of every week. Finally, I’ll be focusing in on budget-friendly recipes. Ones that are delicious, not too fussy, and make a lot of leftovers.
Sound good? Here goes.
Grapefruit Olive Oil Pound Cake
The Smitten Kitchen Cookbook by Deb Perelman
For the cake:
- butter for the pan
- 1 1/2 cups all-purpose flour (I used Bob’s Red Mill Gluten-Free Flour)
- zest of 2 large grapefruits
- 1 cup granulated sugar
- 1/2 cup olive oil
- 2 large eggs at room temperature
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons grapefruit juice
- 1/3 cups non-fat, plain Greek yogurt
For the Syrup:
- 2 tablespoons granulated sugar
- 1/3 cup grapefruit juice
For the glaze:
- 1 cup confectioner’s sugar
- 2 tablespoons grapefruit juice
- a pinch of salt
Start on the cake. Preheat the oven to 350 degrees. Butter and flour a 9×5″ loaf pan.
Whisk the sugar and grapefruit zest in a large bowl; be sure to bruise the zest. Whisk in the oil and one egg at a time. Mix until completely combined.
Sift together the dry ingredients in a separate bowl. Then, in a liquid measuring cup, combine the yogurt and grapefruit juice (just 2 tablespoons). Add the yogurt/grapefruit juice concoction to the sugar, zest, and eggs. Then fold in the dry ingredients. Mix until smooth.
Pour the batter into the prepared pan. Smooth out the top and tap the pan against the counter to burst any air bubbles. Bake for 45-60 minutes until a cake tester comes out clean.
While the cake begins to cool, make the syrup by dissolving 2 tablespoons of sugar in 1/3 cup of grapefruit in a saucepan over low heat. While the cake is still warm, use a spoon or brush to spread the syrup over the cake.
While the cake cools and absorbs the syrup, make the glaze. Combine the powdered sugar, salt, and remaining grapefruit syrup in a small bowl. Pour the glaze over the completely cooled cake. Slice and serve!
If a German pancake and a soufflé had a baby, it would be this skillet cake. Is that weird? To imagine confections procreating? It’s just that I’m not sure how else to describe this skillet cake. Light and fluffy like a pancake, yet airy and creamy like a soufflé.
You see, this started out as a German pancake post. But then I got a little…creative. I used coconut flour, and added an extra egg. I upped the (almond) milk and stirred in vanilla.
I’m sorry, but I’m not sorry. This skillet cake is DELICIOUS.
What I like best about this skillet cake is that it’s barely sweet. The cake-like quality comes in the toppings: lemon curd and berries. If you have a killer sweet tooth, this is probably not the cake for you.
But if you, like me, want to easily trick yourself into thinking that you’re not really reaching for a third helping of dessert but are instead indulging in a three-course-snack, then you might want to write this one down.
Coconut Skillet Cake with Lemon Curd and Smashed Raspberries
yields on 9-inch skillet cake
- 4 tablespoons unsalted butter
- 3 eggs
- 1 1/2 cups unsweetened vanilla almond milk
- 1/2 cup coconut flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup raspberries, smashed
- lemon curd
- powdered sugar
Preheat the oven to 475 degrees.
Place butter in a 9-inch cast iron (or ovenproof) skillet and heat in the oven until melted.
Using a fork or wire whisk, beat eggs in a small bowl until light and bright yellow. Beat in the almond milk, flour, and granulated sugar one at a time. Stir in the vanilla extract and lemon juice. Pour the batter into the pan of hot, melted butter and return to the oven. Cook for 20 minutes, until the pancake is golden.
Remove from the oven and allow to cool slightly. Spread with lemon curd, smashed raspberries, and sprinkle with powdered sugar. Serve & enjoy!
There’s something very satisfying about about eating a food you don’t like from time to time. For instance, I don’t like dill pickles. Never have. Never will. But if I find one on my plate at a restaurant, I won’t shove it aside. I’ll eat it. I might even ask you for yours.
Sometimes, what you don’t like just hits the spot.
That’s kind of why I made this pound cake. Lemony baked goods — not to mention pound cakes — aren’t really my thing. So, it’s a good thing this cake turned out to be neither.
It’s not overwhelmingly lemony and is more the consistency of a breakfast bread than a proper pound cake. Think of it as a summery pumpkin loaf. Because it’s still summer. Don’t let the calendar tell you otherwise.
Lemon-Berry Pound Cake
Adapted from Baking: From My Home to Yours by Dorie Greenspan (via Joy the Baker)
- 2 cups flour (I used Bob’s Redmill All-Purpose Gluten-Free)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 8 oz olive oil
- 1 cup sugar
- 1/4 cup flaxmeal, combined with 1 cup warm water
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- 1/3 cup frozen mixed berries
Prepare a 9×5 inch loaf pan with oil and flour (I used cornmeal), and preheat the oven to 325 degrees. In a small bowl, combine flaxmeal and water. In a large bowl, combine dry ingredients. When the flaxmeal gels, add it to the dry ingredients and mix in the oil, vanilla, and lemon juice. Fold in the berries.
Spread evenly into the loaf pan. Bake for 50-60 minutes on a center rack. When a thin knife inserted into the center of the cake comes out clean, the cake is done.
Allow the cake to rest for 3o minutes. Remove from pan and cool on a wire rack until ready to serve.