Hi Folks. I was soooo in the mood to put a smile on my friends face after a trying time of her mother falling quite ill. Nothing knocks the wind out of you more than losing a parent. So I wanted Sunshine goodies to put the wind back in her sails. This recipe totally fell flat. I have made some WONDERFUL lemon loafs, but this isn’t one of them. The nerve putting it on Tastespotting, getting plugged (tastespotting has never liked any of my posts……..yes I am laughing about it) and then finding out it’s ……a BIT dry?????

As you all may know, icing and I are not close. We never have been. Unless it has cream cheese in it, barely noticeable amounts of icing or glaze is about all I can tolerate. Besides, who wants to be a diabetic at an early age? Not to mention, I really really really really like my teeth. Did I mention I REALLY like my teeth? When I see icing my teeth shiver! I swear.

So, back to that lemon loaf. By the time it was Sifted, sifted, sifted …..did I mention I sifted everything??……… popped into the oven, and had cleaned up the dishes; THEN I read the small print which said it was a bit dry. HUH??? Hence they had accompanied this with a lemon glaze (oh goodie more sugar) and icing. Besides, where is the lemon juice??? OK, I am on a rant but whatever you do DON’T waste your time on this recipe! Unless you like icing. ;-)

All I am saying! My friends said it was lovely but that was only because I smothered it in ice cream! I did run some glaze through it (with half the sugar suggested – gee what a surprise huh?) but it was still DRY!!!!!!!!!!!!!!!!!!!!!!!!!

All I’m saying.

Lemon Loaf Cake 

Position a rack in the center of the oven and preheat the oven to 350F.  Butter a 9- by 5- inch loaf pan and dust with flour, shaking out the excess.

Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken.  Whisk in the grated zest.

Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture.  Whisk the flour into the eggs, mixing lightly – there’s no need to beat.  Sift the flour over the eggs in two more additions and whisk only until everything is incorporated.  Whisk the heavy cream into the mixture.  Switch to a rubber spatula and gently and quickly fold in the melted butter.

Pour and scrape the batter into the prepared pan – it will level itself – and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean.  Remove the cake to a cooling rack to rest for 10 minutes before unmolding.  Cool to room temperature right side up on the rack. 

See what I mean? ;-)

So there I am searching for that easy, airy, stretchy naan bread that I have in my favorite Indian restaurant. But alas, still haven’t hit the jackpot. This recipe was really delicious, but I am looking for the texture mentioned above! It was yummy for sure. Would go great with stews and could make great pita bread sandwiches. But, still on the search for something up a notch!!

Here’s all you do:

Naan in the bread machine

Read more: http://www.food.com/recipe/bread-machine-naan-98512#ixzz1rV5tNoPV

Bon Appétit!

It’s that time of year again when you pull out your green garb and toast the Leprechauns! This year I went a different route and subjected my friends to the Guinness Menu!! But let’s start with dessert. Guinness Molasses cake……sounds healthy right! You’d be darn tootin! It was like a spicy ginger type of cake and for goodness sake top with some Whipped Cream and home-made Bailey’s Irish Cream! YUM!

Guinness and Molasses Cake

2 cups white flour
1 cup Guinness
1 cup molasses
1/2 cup sugar
1/3 cup unsalted butter, softened
1 egg
2 teaspoons cinnamon
1 teaspoon baking soda
a pinch of salt

Preheat the oven at 350˚.
Mix the baking soda in the Guinness. Let rest for 5 minutes.
Whisk together the butter and sugar until smooth.
Add the Guinness, molasses, egg, cinnamon and salt.
Stiff in the flour a bit at a time, whisking constantly.
Butter a 8×8 mold and pour in the mixture.
Cook for 35-40 minutes. Leave to cool at least 15 minutes. Top with whipped cream and Baileys!

Bon Appétit!

Kale chips certainly doesn’t sound that appetizing unless you have a penchant for the ultra healthy. These are Super easy and I found most recipes only added salt and vinegar. But I wanted to try something a little more adventurous and just used my favorite home made potato chip spices to spice these fine little ditties. These chips are much easier than the spud variety I might add and obviously less fattening. But go ahead…..you know you want to try these.

Here’s all you do:

1 bunch of Kale

Olive oil – depending on the size of the head of kale, 1/8-1/4 cup to really toss well

salt/pepper/paprika/nutritional yeast – enter at your own risk

Mix well and place chopped kale into a lightly greased tray and bake at 400˚ oven for 18-20 minutes. Depending on how “airy” you want these to be.

Be prepared to watch them instantly disappear. Honest!

Photos at :www.chanteusedesigns.com/blog

Bon Appétit!

So good…..so easy……not much else to say!!!! Dig in! For me, these are ultra rich……..so get that espresso machine fired up and prepare yourself!!

Here’s all you do:

Cranberry Bliss Bars

Frosting:

Directions:

1. Preheat the oven to 350˚.  Spray a 9×13-inch baking dish with nonstick spray or line with parchment paper.

2. For the blondie layer: In a medium bowl, melt butter for one minute in the microwave or until melted; stir in brown sugar. Pour the butter and sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (batter will be thick). PS I should have chopped the white chocolate more, I thought the big chunks might be yummy, but for me personally a bit too much. Chop pretty fine.   ……just sayin…….;-)

3. Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.

4. For the frosting: In a large bowl, sift your powdered sugar a few times to ensure no lumps. Use an electric mixer to beat the cream cheese and powdered sugar until combined. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with chopped cranberries. Drizzle with remaining melted white chocolate. Let the frosting set (speed this up by throwing them into the fridge) then cut into bars, squares or triangle-shapes. Store in the refrigerator until ready to serve.

Again, what can I say…..delicious, decadent, deadly good, don’t wait!

Bon Appétit!