{twd} lemon loaf cake

*sigh* I’m one week post-surgery and I’m bored silly. Actually, bored silly may be a bit more fun than what I really am: bored-bored. I should be grateful. I’m sleeping again and my pain is under control. Paul is taking very good care of me and has the patience of a zen-master. Since the surgery, I’m only allowed to get up to use the restroom (no baking!). I see my orthopedic surgeon for my first post-surgical follow-up appointment tomorrow. I hope all goes well, the x-rays show I’m healing nicely, and my orthopedist allows more moving around.

I baked this week’s Tuesdays with Dorie selection, Lemon Loaf Cake, the morning of the day I broke my patella. As it was a busy weekend and Paul was leaving for a week-long business trip, I  stuck it in the freezer for a later date.

Yesterday we took it out of the freezer and enjoyed the lemon cake for dessert. Perfect timing for a time when times are strange in our house–we were surprisingly out of treats to eat.

I made 1/2 recipe in a full recipe size pan so it baked up low and dense. I also used my homemade rough and tumble vanilla sugar in place of regular sugar. We liked the lemon flavor and thought it was a nice little cake to enjoy with tea. It’s not a stop-the-presses! type of recipe which lemon desserts have high-potential to achieve, so I probably won’t make it again.

You can find the Lemon Loaf Cake recipe in the book we’re all slowly baking through, Baking with Julia, or on the blogs of the hosts for this week: Truc of Treats and Michelle of The Beauty of Life.

photos by paulrus

{twd} swirl cakes are my nemeses

Yes. There isn’t a swirl cake I can’t make ugly. Not on purpose. It just happens. I can make gorgeous croissants. I have no problem baking rolls that look like, well, rolls. I can’t make pretty swirls. I admit defeat.

Paula agrees.

Even though my Nutty Chocolatey Swirly Sour Cream Bundt Cake won’t win beauty contests, it was still mighty tasty. Those scraps did not go to waste. ;)

Thanks to Jennifer of Cooking for Comfort for hosting this week’s Tuesdays with Dorie. For the recipe, visit her blog.

{twd} lemon poppyseed muffins

I have an awesome neighbor. Okay, sometimes he says things like “I don’t know how you make it sometimes, Wendy”. Gee, thanks.  Other than that he is a pretty cool guy. I think he sees me as the daughter he never had. When I had trouble edging my lawn, he said he would do it. Week after week, I would mow my lawn and he would edge it.  In November, I went on vacation for 3 weeks. He said he would mow my lawn while I was gone. I returned home to a beautiful manicured lawn.

As thanks I decided to bake him and his family a basket of mini-muffins. For some reason, I decided to bake all the muffins I had not yet baked out of Dorie Greenspan’s Baking…From My Home to Yours. I took a basket to work and I walked a basket across the street to my neighbor. I also froze some of each. These, my friends, are the ones I took out of my freezer when I discovered this week’s Tuesdays with Dorie selection was the very popular (with neighbors and co-workers) Lemon Poppyseed Muffins.

Thanks to Betsy of A Cup of Sweetness for hosting this week. For the recipe, visit her BLOG or buy the BOOK.

(By the way, I have not mowed my lawn since late October. Love my neighbor.)

{sms} lemon walnut-sour cream pound cake

Busy, busy, busy. I thought once the holidays were over I would have more free time. Nope.

I made this week’s Sweet Melissa Sundays recipe right before I left for an out of town trip on Friday.

I took the picture with my iPhone and I’m writing this with my iPhone, because I haven’t had time to sit down at my computer.

Thank you to Raeann of Basically, Baby Boots for hosting this week. The pound cake was a hit with the family.

(now let’s see if I can post via iPhone….)

Shredded Green Beans with Citrus & Chives

A perfect vegan side-dish that shows off your new knife skills is Heidi Swanson’s Shredded Green Beans with Lemon-Lime Zest & Snipped Chives {you can find the recipe HERE} from Super Natural Cooking where the instructions state to slice the green beans 1/8″ on the diagonal {I cut, hence the non-uniform sizes} or use a food processor {also cut short, this post: why see HERE}.