Bad bloggers BUT good recipes.

This all started with my clients love for lemon. Most of the times she asks for something with lemons so I figure, why not switch up a recipe instead of scurrying around looking for a recipe that fits her needs. If you have a good recipe base, the possibilities are endless. Like one of my instructors said, know the ratios and everything will fall in place.

This loaf came out amazing with a good flavor, not to tart, but a perfect balance of sweetness, lemon and moisture. I enjoyed a lot how the top caramelized. Looks similar  to a creme brule top.

Here is the recipe and I hope you enjoy.

Low Fat Greek Yogurt Lemon Pound Cake

Preheat Oven at 350 degrees F

Ingredients:
-1 ½ C all purpose flour
-2 tbsp  lemon zest
-3 tbsp juice
-1 tsp baking soda
-¾  tsp salt
-¼ tsp baking powder
-1 C sugar
-3 eggs whites
-¼ tsp vanilla extract
-½ tsp lemon extract
-8 oz Greek yogurt
-¼ C 2% Milk
-3 Tbsp oil

Procedure:
1) Coat 8 ½” x ½” loaf pan with cooking spray.
2) Combine flour, lemon zest, baking soda, salt and baking powder; reserve.
3) On medium speed, beat sugar, egg whites, ¼ tsp vanilla extract, ½ tsp lemon extract.
4) Beat in milk, lemon juice and oil until smooth.
5) Gradually add in flour mix until combine; pour into pan.
6) Bake for 50 min or until cake tester comes out clean. 
7) Cool on rack for 15 min. Remove from pan and cool completely.

I'm a terrible blogger ...but have some cream puffs!

As the the title says I'm terrible at blogging ....like really bad. A lot of stuff has gone on is these past few months. Had some serious life changing surgery that I'm still recovering from.  So my baking an bloggering had to be put on hold for awhile...

So anyways here's to a New Year and to better blogging!

A cream puff is a classic little pastry made of a dough called Pate A Choux. It's more of a paste that you use a piping bag to get the form an shapes you desire out of instead of your more bread type doughs.
It's pretty simple to make an  no stand mixer or hand mixer is required in making them. The result is light airy pastry with a neutral taste that can be filled with just about anything you can think of.


Pate A Choux (small batch)

-8 oz of  water
-3 oz of  butter
-1/4 tsp salt
-5 oz of all purpose flour
-5 whole eggs

Instructions(pre heat oven to 425 degrees)

1. Combine water, butter and salt in a large pan over medium heat; bring to a boil, stirring occasionally.
2. At the boil remove the pan from heat; add the flour, stirring until smooth.
3.Return to heat and cook stirring constantly, until the paste dries slightly and begins to leave the sides of the pan.
4. Let paste cool for about 10 to 15 minutes, then add eggs one by one stirring until fully adsorbed by the paste.
5.  Place paste in to a piping bag with a large round or star tip, squeeze the dough out by counting 1 2 3 in your head then stop squeezing do a semi circle turn then release.  It will take some practice and time to get them just right and with out giving them pointed tops.
6. Bake at 425 degrees for 10 minutes, or until well risen. Lower the heat to 350 degrees; continue baking until well colored and dry. Cool completely.

The possibility's for filling are endless, pastry cream, puddings and even jams an jelly's. I was asked the fills these little puffs with sugar free vanilla pudding with a yummy drizzle of melted Nutella on top.

Cream puffs filled with sugar free vanilla pudding and drizzles Nutella.