The texture is perfect, and the new cake has just the right amount of sweetness and essence orange and lemon. Plus, it comes together in a sinch.
And onto the pregnant lady soap box.
The funny thing about early pregnancy is the morning sickness and nausea Not funny, haha, but funny as in weird (and annoying). What is going on inside that little (but rapidly growing) belly of mine that can make me feel so sick (and exhausted)? My tummy has been taken over by an outside force… an adorable, wee parasite.
I have discovered a few things about my loveable little belly inhabitant: it likes carbs, particularly breads, and often. Mommy’s tummy should never be empty, but may also not be too full – or very bad things will happen, indeed. Abiding by these rules, my sweet daughter and I are baking up a storm. I am making sure to enjoy the treats throughout the day, in regular intervals, to keep the little belly master content. Do not anger the belly master.
Speaking of which, she/he doesn’t seem to like cheese. Can this little fetus friend by my offspring? The little one doesn’t protest chocolate, so there is home for the munchkin yet.
This week, we have done quite a bit of recipe testing to keep the unborn child (and the little tikes running around the house) happy as clams.
The testing was purely for the sake of bettering the culinary arts; it was not for enjoyment of any kind. You know we don’t like to eat or cook in the least. The recipes featured here turned out fabulously and were enjoyed by one and all! These particularly dishes are perfect, so I found no need to reinvent the wheel.
If you just clicked on the above link, I dub you a nerd, like me!
The are the perfect match for the runny eggs and creamy tomatoes in shakshuka eggs. The two are a duo for the gods and utterly satisfying to the soul, spirit and palate. The two recipes combined are comfort on a plate, for certain.
Let me know if you try the shakshuka eggs, yogurt flatbreads, peach streusel cake or my new favorite, light pound cake (recipe below). Each dish adds a little ray of sunshine to your tummy and your day. Now, that’s happy food!
My Favorite Citrus Pound Cake (low-fat, reduced-sugar)
Loosely adapted from a Hillah Cooking recipe – that I lightened up!
1/2 cup butter or Earth Balance buttery sticks, room temperature
3/4 cup low-fat Greek yogurt (plain, unsweetened)
1 1/2 cups granulated sugar
4 eggs, room temperature
¾ cup fresh squeezed lemon juice (from 3 – 4 lemons)
2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon orange zest
1/2 teaspoon fine salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cups sifted powdered sugar
2 tablespoons lemon juice
1 tsp. orange zest
- Preheat oven to 350•F.Spray five mini loaf pans generously with cooking spray.
- Use an electric mixer to cream the yogurt, sugar and butter together.
- Add the eggs, one at a time, and mix until well-combined.
- Whisk the dry ingredients together and add one-third to the batter. Add one-third of the lemon juice. Repeat until the dry ingredients and lemon juice are completely added. Mix until very smooth.
- Pour the batter into prepared loaf pans.
- Bake for about 35-45 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans, and invert onto wire racks when cool enough to handle.
- Make glaze by adding lemon juice to the powdered sugar. Mix until a thick, pourable consistency. Feel free to add a bit more sugar or lemon juice to reach your desired consistency.
- When the cakes have cooled, drizzle them with most of the glaze, reserving an extra for another use.
©Shanna Koenigsdorf Ward, shannaward.com (2013-2014), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.