Lemon Curd Cake

My daughter has been a baking machine lately. Every chance she gets she asks if she can make some cupcakes. Cupcakes are her thing. As a matter of fact she is measuring sugar in front of me as I right, only to bake away an orange dream cupcake creation. On the contrary, I am not a baker by any means, probably because I am not that much into sweets. I do love ice cream, but not so much a fan of cakes, pies, and unfortunately, cupcakes. BUT, I do try my best to help her out and give whatever guidance I can outside of her cupcake journal. Yes, she keeps a journal of her recipes which I think is pretty awesome.  So recently I wanted to show my daughter that you can make other types of desserts that does not require heating the oven on a summer day. That’s when the lemon curd cake came into play.

Lemon Curd Cake Recipe
Lemon Curd Cake Recipe

Let’s get started.

Ingredients:

  • 1 pint of heavy cream
  • 1 1/2 tsp vanilla extract
  • 2 heaping tbsp powdered sugar
  • 10 oz jar of lemon curd
  • 11 oz box of Nilla Wafers
  • 1/2 tsp cinnamon powder

The cool thing here, and a great teaching moment for my daughter, is making homemade whipped cream.

Start by chilling your mixing bowl, and whisk in your freezer. I think this always helps when making whipped cream. Chill those two for about 15 minutes, then remove and get ready to make your whipped cream.

I use my KitchenAid mixer, and once attached, pour in the heavy cream, vanilla, and powdered sugar. Mix on a medium-high speed until the heavy cream thickens and forms stiff peaks on your whisk. This should only take a matter of minutes. If you want a sweeter whipped cream, add more powdered sugar prior to mixing.

Once you have whipped cream, get a 12×8 baking dish out, something in that range, and get ready to make the lemon curd cake.

Lemon Curd Cake Ingredients
Lemon Curd Cake Ingredients

I say cake here, but it uses those delicious Nilla wafer cookies. Once set however, and placed in the refrigerator for a period of time, those Nillas soften up and make this great cake like texture.

So take a bit of your whipping cream (I made sure my daughter got every little bit left on that whisk), and from a thin layer on the bottom of the pan.

Next, make a layer of Nilla wafers, then another layer of whipped cream, then another layer of Nillas. Next, take the lemon curd, all of it, and gently spread over the layer of cookies. Once evenly spread, add the remaining Nillas, arranging with however many you have left, then spread out the remaining whipped cream. Sprinkle on the cinnamon powder.

Cover, and place into the refrigerator for at least 4 hours before serving to let the cream jive with the cookies.

Serve in bowls, or glassware and dig in. Talk about a simple dessert and one all of my family loved!  It’s slightly lemony and creamy which had my family coming back for more. Heck, I even had two servings and that’s saying something.  If you are looking for an easy dessert, one that is perfect for this time of year, then look no further as this lemon curd cake has it all!

Banana Oat Bars

I don’t know if you are like me in this way, but I always have great intentions when I buy bananas for the week. I typically buy about 4-6 of them in hopes that my kids will pack one for lunch, or snack on one after school. I typically use half of one for my morning smoothie, but towards the end of the week I notice the rest of them are uneaten. That’s when I take measures into my own hands and typically knock out a great banana bread (which the kids love), but this time I decided to make some delicious banana oat bars.

Banana Oat Bars Recipe
Banana Oat Bars Recipe

This recipe is super easy to make and yields a nice tray of oat bars.

Let’s get started.

Ingredients:

  • 2 ripe bananas, mashed
  • 2 cups of oats
  • 1/4 cup of maple syrup
  • 1/2 tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts

Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.

Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.

Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

These were a perfect use of ripened bananas and were a nice snack when heading out to work and school. Hope you enjoy!

Banana Oat Bars
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 2 ripe bananas, mashed
  • 2 cups of oats
  • ¼ cup of maple syrup
  • ½ tsp salt
  • 1 tsp cinnamon powder
  • 1 pinch of cloves
  • 3 tbsp chopped walnuts
Instructions
  1. Start by mixing all of this together into a mixing bowl. It should be sticky, and be able to be easily formed.
  2. Next, preheat your oven to 350 degrees. Line a baking sheet with parchment paper and take the mixture and form into a rectangular shape.
  3. Place into the oven and cook for about 20-25 minutes or until it is firm, but has a slight bounce to it. Let cool, then slice into bars.

 

Raspberry Jam and Frosting Pinwheels

My daughter loves to bake, and in fact she probably asks every weekend if she can bake something. You seen, I’m not a baker. Sure, I make breads but that’s about it unless I am feeling up to it, which is rarely the case. But my daughter has my heart, and as much as I know how much she loves baking, I decided to prompt her last weekend to see if she wanted to make something with me. Sure enough, her hands were washed and she was waiting for me in the kitchen. This is what we came up with. The Raspberry Jam and Frosting Pinwheel.

Raspberry Jam and Frosting Pinwheels
Raspberry Jam and Frosting Pinwheels

Was this a bit of a crazy concoction? Yes, of course it was, but it was a great time baking with my daughter. After rummaging through our refrigerator, this is what we came up with. A little too sweet for my tooth, but she surely loved them.

Let’s get started.

Ingredients:

  • 1 roll of Crescent rolls
  • Rainbow Chip Frosting
  • 1 cup Red Raspberry Preserves
  • 1 egg, beaten
  • Parchment paper on a baking sheet

Start by laying out the parchment paper, long enough to fit your baking sheet. Open the crescent rolls, and gently roll out onto the parchment paper. To each of the lined divisions of the rolls, pinch them together to make a seal.

Next, spread on a thin layer of the frosting, enough to coast the rolls. Next, spread on the red raspberry preserves.

Raspberry Jam and Frosting Pinwheels
Raspberry Jam and Frosting Pinwheels

Carefully roll the crescent rolls into a log, then pinch and seal both ends. Brush the log with the beaten egg.

Preheat your oven to 350 degrees, and cook for about 12 minutes or until the log is nice and golden. Keep an eye on it as well, as some of our filling leaking out. Remove from the oven, let cool, then slice into rounds.

Were we happy with the results? Yes, but again this one is pretty darn sweet so I could only eat one. The best part was time in the kitchen with my daughter. So if you want something sweet, give this one a try. Hope you enjoy!

Zucchini Bread French Toast

I’m a big fan of the weekend. I’m most certainly everyone is as well. I mean what is not to love love about the weekend, whether it be a lazy Sunday morning, or the fact that you simply do not have to rush to get to work, only to repeat that routine Monday through Friday. Weekends are important to me just for the simple fact that we can unwind, figure things out on a slower pace, and cook great food.

This past weekend was no exception. As my kids slept in (that seems to be the thing with them now; literally sleeping in to around ten in the morning), I decided that I would make a great use of some leftover zucchini bread I had made. Granted, I pretty much know my kid’s breakfast routine, whether that is a few chocolate chip pancakes, or a spread of nutella on toast, to the classic box 1 or box 2 of random cereal, but when I’m home, I like to make them something warm, and on the stove. As my kids love French toast, I decided I would take a spin on the classic, and see how making zucchini bread French toast would turn out. It turned out awesome!

Zucchini Bread French Toast Recipe
Zucchini Bread French Toast Recipe

Let’s get started.

Ingredients:

  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • 1/2 tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup

To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.

On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.

Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.

Zucchini Bread French Toast
Zucchini Bread French Toast

Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.

Serve immediately with syrup or powdered sugar.

My daughter, who loved the zucchini bread in the first place, loved this French toast. It was moist, had that great note of cinnamon, and was balanced with her powdered sugar and syrup. Yes, she uses both. My son on the other hand, and the one who was skeptical of the zucchini bread in the first place as he could see some grated ‘vegetable’, got into this thing and took it down!

If you are looking for something to do with your leftover zucchini bread, give this one a shot. It’s a great, moist, and delicious take on a breakfast classic. Hope you enjoy!

Zucchini Bread French Toast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 whole eggs, beaten
  • 1 cup of milk
  • 1 tsp cinnamon powder
  • ½ tbsp light brown sugar
  • 2 thick slices of cooked zucchini bread
  • unsalted butter
  • Syrup
Instructions
  1. To a bowl, add the eggs, milk, cinnamon powder, and light brown sugar. Beat, and beat well.
  2. On medium heat, add a large skillet, and add about one tablespoon of unsalted butter, and let it melt. Swirl it around.
  3. Take a slice of zucchini bread, and be careful as the bread should be on the moist side, and dunk it into to the egg mixture, making sure to coat all sides.
  4. Cook for a few minutes, on each side, or until the egg mixture is cooked through. Remove, and repeat.
  5. Serve immediately with syrup or powdered sugar.