Mama lost in the Burbs's Blog

adventures of being a mom and other ramblings by me

Lemons have never been so sweet! March 8, 2011

Filed under: Food,Uncategorized — mama lost in the burbs @ 11:51 pm

I love to cook and even more I love to eat. I enjoy cooking a little of everything but my favorite is baking. Which is good, or bad because I have a sweet tooth that can’t be satisfied and it craves baked goods. With that being said, my parents gave me a cookbook for Christmas.

So last night something fell out of this cookbook, I picked it up and set it on the counter. About an hour later my sweet tooth was screaming and the kids weren’t! Perfect, I thought I would bake something. I went to move the card that fell out of said book and actually looked at what it said. It said “Lemon Pudding Cake” Seriously!!! How did I not eat the card itself after reading that?  I’m still not sure. I ran outside to our ever fertile lemon tree and brought in about 10 lovely lemons and got to work. I am sorry to say that I didn’t take any pictures of the process or the final product, mostly because I was too excited to think. But 10 minutes of prep and 55 minutes of baking and my mouth was singing!!! This might be my new favorite dessert, no joke! It’s sweet enough to satisfy and sour enough to be refreshing, tell me that isn’t a marriage you want to be apart of?!

Since I really don’t want to post this long-winded thing without a picture here’s one of K enjoying a little butter, kidding she was just fluffying it like the recipe said too. 

Lemon Pudding Cake (where have you been all my life?!)

4 egg whites, beaten stiff but not dry (think almost meringue but still a little wet under)

4 egg yolks
2 tablespoons of butter
3/4 cup sugar
4 tablespoons flour
1/2 cup fresh lemon juice (I’m guessing you could use the stuff out of the bottle thing too)
1 tablespoon grated lemon zest
2 cups light cream or milk (I used milk and it was still heavenly!)

Place a rack in the middle of the oven. Preheat the oven to 350 F. Butter either a 1 quart ceramic souffle dish or a 9X13 glass pan. You will also need a larger ungreased 10X15 pan to use during the baking process. You will need boiling water for the water bath.

Separate the eggs and beat the egg whites until stiff but not dry. Set aside. Cream the butter until light, and then add the sugar and flour and beat until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Add the lemon juice, zest and light cream. Mix together. Fold in 1/4 of the beaten egg whites and mix to ligthen, then slowly fold the remaining egg whites in, be careful not to overmix. Transfer the mixture to the prepared baking dish, our boiling water into the larger pan to a depth of at least 1 inch. Set the baking dish with the cake inside the large pan and place in the oven.

Bake for about 1 hour, or until the top is golden brown, the center is just set, and the top springs back when pushed lightly with your hand. Let the cake cool on a rack for 10 minutes. Serve warm. It’s also beyond amazing cold the next morning, if it makes it that far!
This recipe is from Written by Elizabeth Schmidt & Ariel Ross.


B loves to mix mix September 18, 2010

The other day B asked if she could help me mix mix (code for cooking) Sure sounds fun.  I ask her if she had anything specific she’d like to make.

B “Cupcakes”  Classic right and not really shocked

Me “How about muffins instead?”

B “Ya that’s what I was talking about, muffins”

Me “So you didn’t want cupcakes”

B ” Oh cupcakes that’s a great idea Mom!!  Dad will love if you make cupcakes and I can help”  Yes some how she was able to fool me into saying Make and Cupcakes in the same sentence which translated to let’s make cupcakes.  I know crazy

Me “muffins it is”  I couldn’t admit that a 3 year old outsmarted me, at least not to her!

So we made my favorite buttermilk oatmeal, cranberry muffins.  I know it’s a mouth full to say, but sooo tasty!  My sister-in-law gave me the receipt about a year ago and I have been making them on a monthly basis ever since.

The eggs are actually from our chickens and yes they are green.  They also lay a blue color egg, but mostly this green.

Here is the receipt to these amazing little treats.  I like to pretend that they aren’t that bad for you, but really they have butter, sugar and buttermilk.  Worth every calorie.

1 cup old fashioned rolled oats
1 cup of buttermilk
1 large egg, lightly beaten
1/2 cup firmly packed light brown sugar
1 stick (1/2 cup) unsalted butter, melted and cooled
1 cup all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup dried cranberries or whatever other dried fruit you like
In a large bowl, combine oats and buttermilk and let stand 1 hour.
Preheat oven to 400 degrees and butter or line 12 muffin tins.
Add egg, sugar and butter to oat mixture, stirring just until combined.
Into another large bowl, sift together flour salt and baking powder, and baking soda and add to oat mixture, stirring until just combined.  Fold in cranberries.
Divide batter evenly among muffin tins.  Bake 20 minutes.
Little extra.  If your feeling feisty experiment with dried fruit. I found that mango and cranberry are a good combo.  Apricots are great and I’m pretty sure that strawberries would be tasty as well.  I haven’t tried fresh or frozen fruit yet, but I might give that a whirl soon.

Strawberry Pancakes August 15, 2010

Filed under: Food — mama lost in the burbs @ 4:22 pm
Tags: , , ,

This morning I asked B,

“what do you want pancakes or waffles?”

B says “pancakes, but I want them with strawberries”

Me “strawberries on top?”

B “Nope inside, like blueberry pancakes!!”

Me “OK let’s give it a whirl”


Looking a little tasty

Sweet goodness, if you like strawberries and you like pancakes these are a must! They don’t really need syrup on them, but next time I make them I’m going to make a strawberry “syrup” to go along with them.

If you want to try these at home, which you should here’s the receipt.

1.5 cups of flour

1.5 teaspoons of baking powder
3 tablespoons of sugar
0.5 teaspoons of salt
In another bowl mix together
1.5 cups milk
3 tablespoons melted butter
2 eggs
1 teaspoon vanilla extract (optional, I add it!)
pour the wet ingredients into the dry and mix till there are no chunks of flour.

On the stove put a small sauce pan and add 5-8 frozen strawberries swirl them around for about 2 minutes. Take them out of the pan and cut them into chunks and put them back into the pan for another 2 minutes or until soft. Then add to batter and stir. Make pancakes as normal, on griddle or frying pan.
You won’t be sorry! Add syrup, more strawberries, whip cream or yogurt!