Easiest whole lemon blueberry cake

I have been intrigued by the idea of blending a whole citrus fruit into a cake ever since I first heard about the Sicilian practice of using whole oranges in cakes. I complete most kitchen tasks one-handed while holding onto a baby who likes to hang onto me like a sloth, so the idea of a cake in which I could dump everything into a blender was very appealing.

I had high hopes the first time I made a whole lemon  cake. It looked good! It smelled good! It tasted bitter. I thought that might happen because the white part underneath the skin--the pith--is indeed very bitter.

I almost gave up on the idea, but something in the back of my mind kept telling me it could work. So I tried it again and again and again. I finally developed what I think is the easiest whole lemon blender cake with lots of fresh lemon flavor and no bitterness.

The key is to use boiled Meyer lemons.

The bitterness in lemons comes mainly from compounds concentrated in the peel and pith. Meyer lemons have a thinner rind than other lemons. Additionally, boiling the lemons helps tremendously because heat breaks down the compounds that cause the bitterness.

The lemons will look like little deflated balloons when they're done boiling. Then let them cool before using them in the rest of the batter. You can do this the day before to save time.

A few more tips when making a blender cake...

Add the wet ingredients first (lemons, eggs, sugar, sour cream, and vanilla extract) and blend until smooth. Then add the dry ingredients (flour, baking powder, salt, thyme), and pulse. Just like with regular cakes, blend only until the ingredients are combined and the batter is smooth. Over mixing can result in a dense and tough cake. 

If you choose to use blueberries in the cake, toss them with a little flour before mixing them in the batter. This will prevent them from sinking to the bottom when the cake bakes.

The most accurate way to ensure your cake is done baking is to check the internal temperature. The center should be between 200 and 210 degrees Fahrenheit.

I made this recipe in a Vitamix. A food processor will also work well. If your blender or food processor is unable to hold the wet and dry ingredients, blend the wet ingredients and mix separately in a bowl with the dry ingredients.

Easiest whole lemon blueberry cake

Yield: One lemon cake

Time: About 90 minutes

Ingredients

For the cake

• 6 ounces Meyer lemons (about 3 small lemons)
• 3 large eggs
• 1 1/4 cups (250 grams) granulated sugar
• 3/4 cup (180 grams) full-fat sour cream
• 2 teaspoons vanilla extract
• 2 cups (240 grams) all purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• Optional: 2 Tablespoons thyme leaves
• Optional: 6 ounces fresh blueberries mixed with 1 Tablespoon all-purpose flour

For the glaze

• 1 cup (110 grams) powdered sugar
• 3 Tablespoons fresh lemon juice

Directions

For the cake

1. Put lemons in pot with cold water and bring to boil. Boil for about 30 minutes or until lemons look deflated.
2. A few minutes before lemons are done cooking, grease loaf pan (8.5 x 4.5 x 2.75 inch) and line with parchment paper. Preheat oven to 350 degrees Fahrenheit.
3. Drain and discard cooking water. Cut lemons in quarters and discard seeds.
4. Place lemons, skins and all, in large high-powered blender or food processor.
5. Add eggs, sugar, sour cream, and vanilla to blender and blend until smooth.
6. In separate bowl, mix flour, baking powder, salt, and optional thyme. Add dry ingredients to blender and pulse until everything is just combined.
7. Toss the optional blueberries into the batter, and gently fold them in.
8. Pour batter into prepared loaf pan and smooth top.
9. Bake for about 50-55 minutes or until cake is golden and internal temperature registers around 210 degrees Fahrenheit.
10. Let cake cool for 10 minutes. Then remove it from pan and let it continue to cool on wire rack.

For the glaze

1. Once cake is cool, mix powdered sugar and lemon juice. Consistency should resemble glue.
2. Drizzle glaze over top of cake.
3. Slice cake and serve.

Lavender lemon curd mini tarts

 

Spring is finally here, and I'm so excited to start baking with my favorite spring flavors once again, especially lemon and lavender. I love the combination of bright citrus and delicate floral flavors.

The recipe I'm sharing today couldn't be easier (dare I say it's foolproof), and it's the perfect recipe to keep in your back pocket and pull out for all the upcoming special occasions, like Easter, Mother's Day, baby showers, bridal showers, etc.

Lavender lemon curd is a twist on the classic lemon curd recipe, and it tastes like sunshine in a jar. Here's what makes this recipe different:

1) It doesn't use eggs or butter. I thickened the curd with cornstarch instead. This is great because you don't have to waste precious eggs, and it's vegan! Also, you don't have to worry about the eggs curdling if you overcook it. That also means you don't have to strain it!

2) I infused the curd with flavor by tying lavender buds in cheesecloth and stirring it in the saucepan while cooking the curd. There are two types of dried lavender buds you can buy: English and French. English lavender is for eating; French is for fragrance. So make sure you use English lavender. Oftentimes, the lavender will say "culinary lavender."

A few more notes about this recipe...

After you remove the curd from the stove, it may seem too runny, but it will thicken as it cools.

I like to add turmeric to lemon curd to brighten the yellow. A little goes a long way. You won't taste it, but it isn't necessary.

You can make and store the tart shells up to two days in advance, but it is best to fill them the day you plan to eat them.

There will be plenty of leftover curd which you can use on scones, as filling in cakes, as a pancake topping, etc.

Lavender lemon curd flower tarts

Yield: Makes about 28 tarts, plus leftover lemon curd

Time: About 1 hour

Ingredients

Necessary equipment

• Mini muffin tin
• Flower cookie cutter (about 4" to 4.5" in diameter)
• Cheese cloth
• Twine

For the tarts

• 3 pre-made ready to roll pie crusts

For the lavender lemon curd

• 5 large lemons
• 3 Tablespoons dried lavender buds
• 1 1/2 cup milk, cow or dairy-free
• 3/4 cup granulated sugar
• 3 Tablespoons cornstarch
• 1/4 teaspoon kosher salt
• 1/8 teaspoon turmeric (optional, for color)

Directions

For the tarts

1. Preheat oven to 350 degrees Fahrenheit.
2. Unroll pie crust and use flower-shaped cookie cutter to cut out as many flowers as possible. Combine scraps, roll out dough, and cut out more flowers. Repeat process until you run out of dough.
3. Place dough flowers in every other cavity of mini muffin tin, gently pressing down in the center so they touch the bottom.
4. Bake for 12 to 15 minutes or until edges start to turn golden brown.
5. Remove from oven and cool while you make lavender lemon curd.

For the lavender lemon curd

1. Use a microplane to zest lemons. 
2. Juice lemons until you have 1 cup juice.
3. Place lavender buds in center of cheesecloth. Fold and tie cheesecloth with twine.
4. Combine zest, juice, milk, sugar, cornstarch, salt, and optional turmeric in small saucepan and place lemon peel-lavender sachet in pan. Whisk over medium heat until mixture comes to simmer and starts to thicken, about 5 minutes. Check temperature. Continue to cook until mixture reaches 170 degrees Fahrenheit. Alternatively, check doneness by dipping spoon in curd. If you can draw line on back of spoon and it holds, it's done.
5. Remove sachet from saucepan and pour lemon curd into heat-safe container. Refrigerate to cool.
6. When ready to serve, spoon curd into mini flower tarts and dust with powdered sugar. 
7. Store leftover curd in refrigerator for up to 1 week. Use leftover curd on scones, as cake filling, etc.

Rose and cardamom coconut pie

 My husband's birthday was the inspiration for the development of this rose and cardamom coconut pie!

There are several things that make this pie so special. The first is it doesn't have eggs! That's right, you don't have to fight anyone off to acquire eggs at the grocery store for this recipe. And a big benefit to not using eggs is that it's pretty foolproof. If you over bake it a little bit, you don't have to worry about the surface cracking. 

ALSO, it has a phyllo crust. So if pie dough is a barrier to you making pie, this is the perfect solution. Another great part about a phyllo crust is you don't have to parbake the crust, which you would normally need to do before baking a custard pie.

This recipe has rose water, and if you're unfamiliar with rosewater, it's important to know a little goes a long way. You can go from a pleasant rose taste to straight perfume very quickly. I'm pushing the limits a little bit with two tablespoons, but my husband LOVES rosewater. So if you're unsure, I recommend starting with one tablespoon, smelling it, and then reevaluating whether you want to add more.

Rose and cardamom coconut pie

Yield: One 9-inch pie

Time: About 90 minutes

Ingredients

For the filling

• 1 1/2 cups (170 grams) shredded coconut
• 3/4 cup (90 grams) all-purpose flour
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (106 grams) light brown sugar 
• 1 1/4 teaspoons ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 400 milliliters unsweetened coconut cream
• 2 Tablespoons rose water
• 1 1/2 teaspoons vanilla extract

For the crust

• 8 Tablespoons (113 grams) unsalted butter, melted
• 8 sheets phyllo dough, thawed

Directions

For the filling

1. Preheat oven to 350 degrees Fahrenheit. 
2. Spread coconut flakes in even layer on baking sheet. Bake for 6 to 10 minutes, stirring every 2 minutes, until coconut is golden brown. Remove from oven and pour into medium mixing bowl.
3. Mix flour, both sugars, cardamom, cinnamon, and salt with coconut flakes.
4. Whisk in coconut cream, rose water, and vanilla extract until just combined. Set mixture aside.

For the crust

1. Brush 9-inch pie pan with melted butter and place on baking sheet for easier handling.
2. Unfold phyllo sheets and cover with damp towel.
3. Place one sheet of phyllo in pan and gently press it into bottom and sides with edges hanging over rim. Brush it lightly with butter.
4. Turn pan slightly and place another sheet of phyllo on top. The edges of the two sheets should be slightly staggered and not match up. Brush with butter.
5. Repeat with remaining phyllo and butter, making sure to stagger the sheets so the phyllo is evenly distributed.
6. Scrunch the overhanging phyllo around the edges to form a ruffled lip and brush with butter.
7. Pour filling mixture into crust and bake until filling is set around edges but still a little jiggly in center, about 45 to 55 minutes. 
8. Let pie cool to room temperature and refrigerate for 2 hours before serving.

Fried Dill Pickle Dip

 

For most people, the excitement around Super Bowl Sunday isn’t about the football game. It’s about excellent snacking opportunities. And obviously, everyone loves dips, but they especially shine on Super Bowl Sunday!

I guarantee you’ll see buffalo chicken dip, guacamole, and queso on Sunday, but let me introduce you to my favorite dip: fried dill pickle dip. It is the trifecta of tangy and creamy and crunchy. This dip has easy to find ingredients, and it comes together in about 15 minutes.

All about that base

A combination of sour cream and mayo is the best base! This makes the dip light enough to use with chips and lets the pickle flavor shine. A cream cheese-based dip is too thick and masks the pickle flavor.

Picky about the pickles

As someone who is VERY passionate about pickles, I have tried a lot of different ones. My two favorite pickles are the Kosher Dill Pickle Chips from Trader Joe’s and the dill pickle chips from Whole Foods. Grillo's Pickles and Claussen are also excellent, but they seem to be more expensive. Just make sure you grab your pickles out of the refrigerated section because those are usually the best quality pickles, and we need good quality pickles with a good brine for this recipe.

Dipadee-do-dah!

I recommend serving the dip with a sturdy chip so there's no breakage. Also, some crudités like carrots, cucumbers, and radishes would be great for dunking.

Fried Dill Pickle Dip

Yield: Makes 2.5 cups dip

Time: About 15 minutes

Ingredients

For the crunchy topping

• 1 Tablespoon unsalted butter
• 1 cup (68 grams) panko breadcrumbs

For the dip base 

• 8 ounces sour cream 
• 6 ounces mayonnaise
• 1/2 cup (75 grams) dill pickles, small dice
• 1/4 cup (60 millilters) pickle brine
• 1 ounce ranch dressing mix
• 2 Tablespoons fresh dill, finely chopped
• 2 Tablespoons chives, finely chopped
• 1/2 teaspoon red pepper flakes

For the garnish

• Additional chopped dill, chives and pickles

Directions

For the crunchy topping

1. Melt butter in medium skillet over medium heat.
2. Add panko and cook until lightly toasted, about 5 minutes.
3. Remove from heat and pour into bowl. Set aside.

For the dip base

1. In medium bowl, stir together all ingredients of dip base.
2. Transfer to serving bowl and chill until ready to serve.

For the garnish

1. Before serving, top dip with panko and additional chopped dill, chives, and pickles.

Vegan BBQ sandwiches

I’m hopping on the Veganuary train and sharing a tofu recipe for a great vegan pulled pork substitute! “Great” probably isn’t a word you would think to use to describe a “meat substitute.” But I’m telling you, the barbecue flavor is spot on, and the technique I use makes the texture nearly identical to the real thing.

I think a lot of people don’t use tofu because they don’t know how to prepare it (do I need to press it?) and they think it tastes funny. But actually tofu has a pretty neutral flavor that is masked by the barbecue seasoning and barbecue sauce. Also, the preparation is truly foolproof using the box grater method. What’s that you ask? All I do is take a piece of extra firm tofu and shred it on the large holes of a box grater. Once the moisture from the tofu cooks out, the tofu shreds very closely resemble the look and texture of pulled pork.

You can pile the barbecue tofu in a bun and eat it like a pulled pork sandwich with slaw on top. Or you can use it in a taco or burrito or over nachos. It’s very versatile.

Vegan BBQ sandwiches

Yield: 4 servings

Prep time: 10 minutes

Cook time: 30 minutes

Ingredients

For the tofu

• 1 Tablespoon tamari or soy sauce
• 1 Tablespoon avocado oil
• 1 Tablespoon barbecue rub (or 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder)
• 450 grams extra firm tofu
• 1/2 cup barbecue sauce

For the slaw

• 2 Tablespoons lime juice
• 1 Tablespoon avocado oil
• 2 teaspoons apple cider vinegar
• 2 teaspoons maple syrup
• 1 garlic clove, minced
• 1/4 teaspoon salt 
• 1/4 teaspoon freshly ground black pepper
• 3 cups red cabbage, shredded
• 1/2 cup cilantro, chopped

Directions

For the tofu

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix tamari, olive oil, and seasonings in large bowl. Set aside.
3. Pat tofu dry. Grate tofu on large holes of box grater over bowl with seasonings.
4. Gently stir to evenly coat tofu.
5. Spread shreds evenly over baking pan. Bake 30 minutes, stirring halfway through.
6. Remove pan from oven and move tofu to medium bowl.
7. Pour barbecue sauce over shreds and gently stir to evenly coat tofu in sauce.

For the slaw

1. In large bowl, mix lime juice, avocado oil, apple cider vinegar, maple syrup, garlic, salt, and black pepper.
2. Add red cabbage and cilantro to bowl and stir to evenly coat.
3. Prepare sandwiches by dividing BBQ tofu between four bottom buns. Evenly divide slaw over tofu and top with bun.

Recipe adapted from Up Beet Kitchen

Eggnog Ice Cream Floats

This is a sponsored post by Hudsonville, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Eggnog is the quintessential holiday drink. It’s thick and creamy with warm spices. But it can be really divisive! I think store-bought eggnog gives the drink a bad rap. You haven’t really had eggnog until you’ve had homemade eggnog. Good eggnog tastes like a frothy drinkable custard. But there are some important things you need to know in order to make the perfect batch.

1. Use the freshest eggs possible. Eggs are obviously the key ingredient in eggnog, so it's important to use the best quality eggs you can find for richer flavor. Pasteurized eggs will minimize the risk of foodborne illness.

2. A combination of whole milk and heavy cream is essential for making creamy eggnog. Low-fat and skim milk will produce eggnog that is watery and less flavorful.

3. Freshly grate nutmeg for the best flavor. You can use a microplane or the smallest holes of a cheese grater. Ground nutmeg has a short shelf life before it loses potency, but whole nutmeg can last several years. And there's no telling how long the ground nutmeg has been in the jar before you pick it up from the store. 

4. Chill the eggnog at least a few hours before serving. This allows the flavors to meld together and the drink to thicken.

My eggnog recipe involves tempering the eggs. This means I slowly raise the temperature of the eggs until they reach a safe temperature of 160 degrees Fahrenheit. It's important to slowly raise the temperature so the eggs don't scramble. There are a couple of ways to do this. I think the easiest way is to use a high-powered blender like a Vitamix or a Blendtec. High-speed blenders use friction to cook the eggs. It's important to blend at the highest speed for four minutes initially. Watch your timer very closely because if the eggs are in the blender too long, they will scramble in the heat.

This eggnog recipe is delicious on its own, but it’s even better with ice cream and a little club soda as a float! I like to pair it with Hudsonville’s Limited Edition Peppermint Stick ice cream and combine my two favorite holiday flavors into one indulgent dessert. My family has tested a lot of different peppermint ice creams, and Hudsonville’s is by far our favorite. The mint flavor tastes very natural, and it has the perfect amount of peppermint stick crunch. I also love that it's made in the Midwest with fresh milk and cream. I have no doubt this combination will change the way you drink eggnog forever!

Hudsonville’s Limited Edition Peppermint Stick ice cream is available at Indianapolis-area Meijer stores. You can use this Scoop Locator tool to find it at a store near you.

Eggnog Ice Cream Floats

Yield: 6 servings

Prep time: About 15 minutes

Ingredients

For the eggnog

• 6 egg yolks
• 1/2 cup (100 grams) granulated sugar
• 2 cups (480 milliliters) whole milk
• 1 cup (240 milliliters) heavy cream
• 1 Tablespoon (15 milliliters) pure vanilla extract
• 1 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt
• Optional: 1/4 to 1/2 cup brandy, rum, bourbon, or whiskey

For the float

• 6 scoops Hudsonville’s Limited Edition Peppermint Stick ice cream
• 2 cups club soda
• Optional: Whipped cream

Directions

For the eggnog

1. Add egg yolks and sugar to a high-powered blender and blend for exactly 4 minutes at the highest speed. A thermometer should read 160 degrees Fahrenheit when inserted into mixture. If it doesn't, blend another 30 seconds at the highest speed.
2. Pour in milk, heavy cream, vanilla extract, nutmeg, salt and optional alcohol and blend on low speed until combined, about 15 seconds. 
3. Pour eggnog into pitcher or mason jar and refrigerate several hours.

For the float

1. Once eggnog is chilled, divide drink evenly between 6 glasses (about 2/3 cup per glass).
2. Add 1 large scoop of Hudsonville’s Limited Edition Peppermint Stick ice cream to each glass.
3. Top off each glass with 1/3 cup cub soda and whipped cream if desired. Serve immediately with a straw and/or spoon.

Triple Chocolate No-Bake Cheesecake

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible! 

Cheesecake isn't a complicated dessert, but sometimes it's just a little more effort than I care to make.

No-bake cheesecake has entered the chat.

So what's the difference between standard cheesecake and no-bake cheesecake? 

Regular cheesecake is firm and can be quite dense. It's a custard that uses eggs to help set it when it's baked in the oven. No-bake cheesecake is more of a mousse with a lighter, almost whipped texture. There are no eggs, so it uses other means to help set it, like gelatin or whipped cream.

Another bonus: Because we're not baking the cheesecake, it's pretty much foolproof. We don't have to worry about a water bath or over-baking it or under-baking it or it cracking in the middle.

This particular cheesecake recipe is for ultimate chocolate fans. It starts with a chocolate Oreo crust; the filling includes both black cocoa powder and melted dark chocolate; and I top it all off with a dark chocolate ganache.

Let's talk about the crust...

There are two ingredients: regular Oreos and butter. The Oreo filling plus the butter allow for the crust to stick together without baking. If you use cookies without cream filling, you will have to increase the amount of butter in the recipe. The texture should be comparable to wet sand and stick together in your hands. I use Challenge Unsalted Butter in my crust recipe. Using high-quality butter, like Challenge, has a big impact on the crust flavor. 

Now for the filling...

The first thing we want to do is make the cream cheese ultra smooth. The best way to do this is to beat it with granulated sugar. The granules in the sugar break down the cream cheese. 

Then we add the next three ingredients: sour cream, back cocoa powder, and vanilla bean paste. Sour cream contributes to tanginess; black cocoa powder adds extra depth to the chocolate flavor, but you can omit or substitute with Dutch-processed cocoa powder; and vanilla extract balances the flavors.

The dark chocolate is next. You want to heat it in short increments to prevent it from burning. If it's really hot, let it cool off for a few minutes before adding it to the filling. Don't let it cool to room temperature though because then it may harden once it's mixed with the other ingredients.

The last ingredient is heavy cream. Some recipes will advise you to whip the heavy cream first and then fold it into the filling, but in my experience, that isn't necessary. Save yourself from cleaning an extra bowl and add it straight to the mixer.

Last is the topping...

I went all in on chocolate and topped the cheesecake with a chocolate ganache. The recipe is as simple as chopping chocolate, pouring heated cream over the chocolate, letting the mixture sit for 5 minutes, and stirring it.

The hardest part of the recipe...

Waiting for the cheesecake to set up is without a doubt the hardest part of the recipe! It would probably be ready to slice into after four hours, but I prefer to wait six hours to be extra sure.

When you cut into it, I recommend running your knife under hot water and wiping the knife clean after every cut to ensure clean slices.

Triple Chocolate No-Bake Cheesecake

Yield: About 12 servings (9-inch cheesecake)

Prep time: About 30 minutes

Chill time: At least 4 hours

Ingredients

For the crust

• 14 ounces Oreo original chocolate sandwich cookies
• 8 Tablespoons Challenge Unsalted Butter 

For the cheesecake filling

• 24 ounces (681 grams) cream cheese, full fat
• 1 cup (200 grams) granulated sugar
• 1/2 cup (120 grams) sour cream, full fat
• 2 Tablespoons (10 grams) black cocoa powder
• 2 teaspoons vanilla extract
• 10 ounces (300 grams) dark chocolate, chopped (preferably around 60% cacao)
• 1/2 cup (120 milliliters) heavy cream

For the ganache topping

• 4 ounces (114 grams) dark chocolate, chopped (preferably around 60% cacao)
• 4 ounces (120 milliliters) heavy cream

Directions

For the crust

1. Line bottom of 9-inch springform pan with parchment paper. Set aside.
2. Add Oreos to food processor and pulse until cookies are fine crumbs.
3. Melt butter in microwave and add to food processor. Pulse until mixture resembles wet sand.
4. Press crust mixture evenly into bottom and 1 inch up sides of springform pan.
5. Use bottom of cup to smooth and pack down crust into even layer.
6. Place crust in freezer while preparing filling.

For the cheesecake filling

1. In large bowl with mixer, beat cream cheese and sugar on medium speed until smooth and creamy, about 2-3 minutes.
2. Add sour cream, black cocoa powder, and vanilla extract. Beat another 2-3 minutes on medium-high speed until smooth. Set aside.
3. Add chocolate to heatproof bowl and microwave 1 minute. Stir chocolate and return to microwave for 30 seconds. Stir again. If chocolate is mostly melted, set aside for several minutes to cool. If not, repeat process until chocolate is smooth.
4. Pour chocolate into mixing bowl and beat on medium-high speed until filling is light and fluffy, about 1-2 minutes.
5. Add heavy cream to bowl and beat on low speed until filling is well mixed, about 1 minute.
6. Pour filling into crust and smooth into even layer.
7. Cover cheesecake with plastic wrap or aluminum foil and refrigerate at least 4 hours but preferably overnight.

For tha ganache

1. Place chocolate in heatproof bowl.
2. Heat cream in microwave in 30-second intervals until it starts to steam and you see a few bubbles around the edge.
3. Pour cream over chocolate and let sit 5-10 minutes. 
4. Stir cream and chocolate together until smooth.
5. Starting in center, pour ganache over cheesecake and use spatula to carefully spread ganache over cheesecake.
6. Place cheesecake back in refrigerator for at least 10 minutes to allow ganache to set.
7. When ready to serve, run knife under really hot water and dry before slicing. Repeat the process with every slice.
8. Cover and store leftover cheesecake in refrigerator for up to 4 days.