Inspired by this post at Zakka Life, M and I recently had hot cocoa and peeps (seems a bit late, but we’re still in the 50 days of Easter ) during our afternoon reading time. I’m not a fan of peeps on their own for taste but I love how they look and in cocoa, they taste like any other marshmallow.
A few days ago, I made the Custard-Filled Cornbread from A Homemade Life by Molly Wizenberg. Molly warned that the batter would be thin, but it was even thinner than expected. And though I heeded her warning to put the pan into the oven gently after pouring the cream into the center of the batter, I was nervous that it wouldn’t come out right. But it worked like magic. The layers were perfect. The top tasted like regular cornbread but the center was custardy and scrumptious. This book is quickly becoming a favorite of mine. I love Molly’s writing and so far all the recipes we’ve tried have been winners.
This past weekend I made the lemon cake from the latest issue of Everyday Food (my favorite cooking magazine). Instead of the whipped frosting, I made the glaze they paired with lemon cookies: 2 cups powdered sugar, 1/3 cup fresh lemon juice and 2T lemon zest. Just before serving the cake, I covered the bottom layer with glaze, topped it with the second layer and poured the rest of the glaze over the top. It was divine! We took it to dinner at a friend’s house and it disappeared that night. I didn’t manage to get a picture of it which caused M to say that I’ll have to make another one very very soon. I’d make one right now if we had lemons in the house. It would be perfect for breakfast. I love the combination of lemon cake or pie with coffee.