Sweet Potato, Parsnip and Carrot Purée

Since getting back on track, I have been trying to pack my meals with tons of veggies, and as much as I love roasted brussels and asparagus, it can get boring. So I have been experimenting in the kitchen. Before we get to the recipe at hand, I want to share what I have been eating to keep me on track for this WIAW.


Breakfast:

Since, I haven’t been training at Achieve anymore, my post workout breakfast has needed to change, but it hasn’t. Less intense training means I don’t need such an intense recovery meal. I have been sticking to oats, but have cut out the peanut butter. A friend suggested egg whites in my oatmeal, but I just can’t seem to do it, so I have it on the side. In my oatmeal is slivered almonds. I plan on adding pistachios but don’t have any on hand.

Lunch:

Lunch is usually a sweet potato, or half of one if it is particularly large, some green veggies, usually broccoli, and some sort of protein. The protein is usually grilled chicken, chicken sausage, fish (I prefer salmon and cod) or black bean burgers.

Snacks:

Fruit, I love watermelon, apples, and banana’s. Sometimes I will make a green smoothie, or just have plain yogurt with a teaspoon of honey.

Dinner:

This is where I struggle, I always make a large salad with lots of raw veggies and a dressing of oil and balsamic vinegar, a small portion of protein, and then I have lots of veggies on the side. We love asparagus, broccoli, and brussels sprouts in our house, but I can only eat so many stalks of asparagus before I start to feel like one of em.

I don’t want to get bored with my veggies, especially the ones I love the most. While food prepping this week I decided to get creative.IMG_3841

Ingredients:

  • 1/4 cup Milk (I used Califia Farms Toasted Coconut Almond milk)
  • 1/4 cup Greek Yogurt (I used 2% Fage)
  • 1/2 Tablespoon Salt
  • 3 Cloves of Garlic, finely chopped
  • 3/4 lb Sweet Potatoes
  • 1 lb Parsnips
  • 1/2 lb Carrots

Instructions

1. Peel, Cube, and Prepare the Parsnips, Sweet Potatoes, and Carrots to your liking. I prefer to steam them, but you can boil them as well. You want them soft, but not falling apart.

2. Once your veggies are ready load your vitamix or blender with the ingredients in the order they are listed. Make sure that if your veggies are hot you leave the vent open on your blender.

3. Blend until smooth, make sure you taste and add salt and pepper if you need it. This makes about 6 servings, so it is also a great side dish for a dinner party!

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For me this is a perfect side, it has a few of my favorite veggies, and I don’t have to share with Nick, the crazy man hates sweet potatoes AND parsnips. I think next time I will try mashing it, but this was simple and easy, perfect.

 

 

 

 

 

Orthodox Lent and Fasting Recipes

Growing up Catholic I never really though too much about other religious sects within Christianity. I didn’t know any Orthodox Christians and I didn’t know a ton about how things were different. Fast forward to college, not only is Nick’s family Greek Orthodox, but we had friends that were Orthodox as well (Russian, Serbian, etc…)

There is definitely a lot to learn about Orthodox Christianity, and I think I understand most of the basics, but one of the areas that is vastly different is Lent. For Catholics, the more public aspect of Lent is mostly about giving up one thing for the duration as a sacrifice. For Orthodox Christians you fast during Lent, not a fast like no eating or drinking, how you usually associate the word fast.

Keeping it just about the food for WIAW, you fast every Wednesday and Friday. Everyone I know does fasting a little bit different, but for the most part you don’t consume meat or dairy, this also means no eggs or seafood with a bloodline. There are obviously exceptions, pregnant women, children, women who are breastfeeding, etc…

I thought I would share with you some recipes and ideas that follow those guidelines. Recipes that I’ve tried, recipes that friends and family members have tried. If you have any you would like to share please link them below.

Breakfast

For my morning coffee I tend to use almond milk or coconut milk and I use almond milk in my oatmeal. Obviously you can use soy milk as well, but for me personally, I prefer almond or coconut.  Vegan butter can be used as a replacement for regular butter. Personally, I find breakfast to be the hardest meal to keep dairy free, so many breakfast foods have some sort of dairy/meat component, the one that always slips my mind is eggs.

Mindy’s Banana Bread Muffins

 Iowa Girl Eats Immitation Starbucks Oatmeal – like she did, I would use almond milk instead of dairy

Kammie’s Slow Cooker Apple Pie Steel Cut Oats

Lunch and Dinner

In previous years, I have lived on peanut butter & jelly sandwiches and pasta. Not exactly healthy, but I didn’t know nearly as much about cooking as I do now. Now, I have more carbs than I do most weeks of the year, but I try to keep it to things like quinoa and brown rice. I try to load up on lots of veggies and to make sure I find a way to get protein. My favorite family recipes are spinach and rice or lentils. Both recipes I need to write up and share with you. I tend to eat the same stuff for lunch and dinner because it is easier then prepping four different meat & dairy free meals for each of us. Try some of the recipes below if you are fasting this Lent.

Thug Kitchen’s Basmati Stuffed Grilled Peppers, I prefer tomatoes to peppers and might even leave out the rice.

Laura from Mommy Run Fast has a ton of great recipes but here are some highlights: Quinoa Minestrone, Soba Noodles with Roasted Red Pepper Sauce and Tofu, and Crockpot Black Beans.

Wildly Fit’s Lentil Stew – lentils are such a great way to get protein!

Two Peas & Their Pod’s Black Bean and Enchilada Quinoa Bake – this is a family favorite. You can either use vegan cheese or just omit the cheese altogether. It also makes A TON of servings, you can make a whole pan and freeze some so you can take out the servings you need instead of eating it all week.

Burgers – There are a ton of black bean burger recipes out there for you to make the following ones are ones that either I or my family members have made and loved. Maria’s Spicy Black Bean Burger – just omit the cream sauce and Girls Gone Sporty’s Spicy Buffalo Black Bean & Quinoa Burger with Vegan Blue Cheese Sauce. You can also try a Greek Veggie Burger or an unfried Falafel Burger.

Still want pasta, but want something to add to it? Try these quinoa meatless meatballs!

Try slow cooker Curried Vegetable and Chickpea Stew

And if you need something sweet at the end of the day? Try these Crockpot Baked Apples!

Find more recipes at Jenn’s WIAW Linkup!


What are your favorite meat and dairy free recipes? 

WIAW: Pinterest Wins!

As anyone in a relationship or marriage knows planning holidays in order to spend time with all family and friends can be very…trying to say the least. Nick and I were spending Christmas with his family and in order to have a special celebration with my parents and sister, I planned a dinner at our house the weekend before Christmas.

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I think we need a train around our Christmas tree…

Menu planning can be a bit tricky though, my sister’s boyfriend has two allergies: all nuts and poultry. The poultry one means that your usual Christmas dinner ideas (chicken or turkey) or using any sort of chicken stock is out of the question. For me that was actually a good thing, I’ve never cooked a chicken or turkey by myself and I didn’t want to have to do it for the first time for 12 people or for a holiday.

I went with my family’s standard holiday favorite: Meatloaf. I used grass-fed beef and doubled this recipe. It is very east to make and the meat was still nice and juicy, I love the flavor that the glaze adds, but you could easily leave it off.

I ended up going with a couple of carb-filled sides. All of these ideas I had pinned to my pinterest boards for a while, and I needed to try them. This was the perfect place.

The first was a new-to-me risotto. I tried an asparagus and spring pea risotto last Easter. I decided to try one that was a bit more hearty for Christmas. I went with Kerstin’s French Onion Risotto. I doubled the recipe and I used swiss cheese instead fontina, mostly because the cost of the fontina was way more than I was willing to spend. This dish was a lot of the guests favorite side dish of the night. I liked it, but it was heavy for a risotto, and that coupled with a few other heavy dishes didn’t make it my favorite, but I would make it again!

The second was this lighter buffalo chicken mac & cheese. Obviously, I did not use chicken, I used ground pork, because the flavor profiles are most similar to chicken and because we already had plenty of ground beef with the meatloaf. I doubled this recipe and it turned out wonderfully, again it was a heavier dish, but I loved it and I wish I had some right now!

The third recipe is the creamy corn pudding with crispy onions and herbs. Ever since my date with Caitlin at Agave Grill I have been wanting to try my hand at making a type of corn pudding. This dish surpassed all of my expectations and I can’t wait to make it again. I left the herbs off the top, mostly because I forgot, but to me it didn’t make a difference. The pudding had that sweet and savory taste I was looking for without being overly heavy.

I also had a large salad and roasted brussel sprouts on the side… we needed some green up in here.

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For dessert we had the classic christmas cookie (at least in my house), the snickerdoodle, and I tried my hand at Baked by Rachel’s mini cookies & cream cheesecakes. The flavor was on point, but for some reason they didn’t bake up like Rachel’s did. All that matters is that they tasted good!

Make sure that you check out all the other great food recipes and ideas on Jenn’s blog for WIAW!


I apologize for the lack of pictures, it was my first time hosting & cooking 90% of the food (thanks mom for making sure the risotto made it from the recipe to the table) and I was a bit crazy and running late so pictures just didn’t happen. I hope you try some of these recipes, I fully endorse them all!

What are your favorite successful recipes from Pinterest?

WIAW: Three Meals Out

Thanks to Jenn for hosting another wonderful What I Ate Wednesday. I am going to share three wonderful meals that I have eaten out recently.


The first was dinner, girls night out style, with Cait at Agave Grill in Hartford.

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We started with drinks, which was a bit confusing, either our waitress didn’t know the menu that well or the menu was outdated. Regardless, we ordered the “skinny” margarita. Which was just tequila, lime juice, and agave nectar, I call that a regular margarita…

Agave is also famous for their table side guacamole, but Cait isn’t a huge fan so the waitress offered to just bring me a small order which I enjoyed with the chips. For not table side guar, the spice was just right.

I had looked at the dinner menu prior to our visit and the Agave Street Taco’s kept jumping out at me. Cait told me they were pretty famous for them, and they were at the Taste of the Nation, but apparently I missed them. I am glad I was able to have them, as they were just what I wanted. The double taco was really filling so towards the end I ditched them and just ate the filling.

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However, the real star of the night was the Cornbread Pudding. Ever since our honeymoon, where I had my first corn cakes, I have been obsessed with trying any corn foods when I find them on a menu. This dish paired with the Mango Sauce from Cait’s tuna was perfect.

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The second was brunch with Nick at Peels in New York City.

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I love when restaurants give you your own water and you don’t have to wait for anyone to refill your tiny glass.

We started with coffee and split the Cinnamon Sugar Donut. The donut was a bit dry for my liking, but I just dunked it in my coffee. For my meal I had the SPA Eggs which was an egg white omelette with goat cheese and herbs and a side green salad. The omelet was wonderful, the cheese was throughout the entire thing, which is a rare find.

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The third meal I am sharing was a surprise dinner for my Dad’s birthday. Nick, B man, and I made the trek to VT to surprise my dad and my step brother for both of their birthdays, we met them at the Fair Haven Inn.

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We, along with my sister and her boyfriend, headed to the restaurant early so we got started with a drink – brut prosecco for me.

Once the guests arrived we ordered, Nick and I started with Saganaki (Imported Kasseri Cheese, dipped in eggs, sautéed in butter, & served Flambe table side) and with the appetizers the wait staff brought fresh loaves of bread, chickpeas and beets.

For dinner, I went with the Grecian Baked Scrod (a filet sprinkled with crumbs, feta, and butter then baked). I had mine served with roasted potatoes and a garden salad. The appetizer and salad were great, and my entrée was wonderful. My only two issues were that the kids pasta was huge noodle and the bowl was too gigantic for even an adult, and frankly I wish the waitress would have told me. The second was that my sister took one bite of her salmon and got a mouthful of bones. They gave her a new entrée, but for the price of the meal there should have been zero bones.

Where Fair Haven Inn went above and beyond was that my sister and I made cakes for my dad and step brother and for a small charge they allowed us to bring them in and cut the cake and handled all the candles etc… for us.

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Woah that is a lot of food. Have you had a great meal lately?

WIAW: Seasons 52 and a Fall Recipe!

I have a very large backlog of things I want to share with you all. I am not sharing in any particular order, some are just easier to share than others.

Today, I am linking up with Jenn and sharing some recent eats!

Cait and I had planned for her to come up for a weekend in September, long ago, it just so happened to be the weekend after I found out I was miscarrying. For a few days I was on the fence about whether or not I should have her visit, if I am being completely honest it was hard for me to see anyone. Nick convinced me to still have her come, he thought it would do some good to get out for a few hours. That man is so smart.

You can read Cait’s amazing recap too! But I am going to share our experience at Seasons 52 and a recipe I developed for the fall.

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My hair, yikes. Photo courtesy of Cait.

 

 

I had Cait meet me at the restaurant which is in Burlington. I have been waiting for them to open this location, Cait has been a fan for a long time and visited the original in Orlando, as well as many other Florida locations. When I told her the restaurant would be open we knew we HAD to go.

Seasons 52 food is about the season, they change their menu 4 times a year to reflect what food is current, so you can have a fresh and clean meal. They also change their specials weekly. This is a place I can get behind.

I started with a glass of champagne, because I am super fancy, and Cait with wine. We decided to split an appetizer. I let Cait pick, and thankfully picked the flatbread I was eyeing.

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spicy chipotle shrimp flatbread (grilled pineapple, feta cheese, cilantro, roasted poblano peppers).

I was sort of worried that it would be too spicy for me as I can’t even handle fresh salsa. It was perfect! The pineapple and feta cut into the spiciness and made it wonderful. I would order this again in a heartbeat!

I decided to order 3 appetizers off the weekly specials menu for my meal.

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Beef and Bean Chili

This was the warmth I needed as the sun started to fade and our seats on the patio went from perfect to just a bit chilly ( we weren’t under the heat lamps) and the bread was nice and crusty, perfect for dipping.

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Warm mozzarella and Beefsteak tomatoes

This was my favorite dish of the night. I love beefsteak tomatoes and the fried mozzarella was warm and the flavors of the coating paired well with the tomato.

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Lastly, I ordered the brussels sprouts. Neither Cait nor I were big fans. I prefer mine with some char and these were a but too chewy for my liking.

After that meal we were too stuffed to try the deserts, but the tray that they show you kept going past our table, so I am determined to try a few of the mini desserts next visit.

The waiter was patient with our gazillion questions and the atmosphere and food was wonderful. If you are in the greater boston area, I would recommend you try out this new gem.

Now onto the recipe portion of WIAW!


I’ll be honest, I don’t have great pictures, and even if I used my good camera it wouldn’t look that appetizing anyway. This is a warm and filling soup, but it isn’t pretty.

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Cauliflower soup with Bacon

I started by chopping and steaming one large head of cauliflower
Steam for about 25 minutes
Add one chopped onion
Steam onion and cauliflower for 15 minutes
I put 10 oz of milk (I used 2%) in my vitamix then I added the cauliflower
I blended for about 1-2 minutes
Then I added the pre-cooked bacon

Super easy and filling! If you try this and alter the recipe let me know! I’d love to link your recipes or include your ideas in this post!

Nick said it tasted like the broth for a chowder. I call that a win.

WIAW & Baking Updates

As I am sure some of you have noticed my Year of Baking posts haven’t been very frequent. I have definitely been baking, but with the craziness of summer it’s been a rush to get the baking done and get out of the house to whichever event we are going too, never mind taking pictures.

I am hoping with the start of fall (apple and pumpkin season!) I will be able to spend a little more time in the kitchen and share some recipes with you. My dad & his wife also got me a wonderful gift card to Williams-Sonoma so I was able to get some baking tools that I have been too cheap to buy myself, so hopefully I can expand on what I make.

I did however learn a lot from this experiment thus far, I have learned that I would rather make cookies and brownies from scratch, but that can usually alter how a recipe will turn out. I am looking at you slutty brownies! Long story short, my sister and I tried to make these but with homemade brownies and cookies, turns out those are much more dense than the pre-packaged kind. SO we will make these again, but we have a plan on how to make sure the entire recipe gets cooked instead of ending up with raw dough & brownies!

This past week I have been obsessed with having an egg rollup for lunch, sometimes I even have it for breakfast.

YUM!

YUM!

A tortilla, eggs (usually scrambled), avocado, tomato, and onion. It doesn’t sound like much but it is perfect on a summer day.

Grilled Chicken & Peppers and Carrot and Parsnip puree!

Grilled Chicken & Peppers and Carrot and Parsnip puree!

I have also been experimenting with my Vitamix. I have been looking for new ways to get some veggies in to my diet.

I made a mash-up of a carrot & potato and paleo parsnip puree. I cubed about a pound of carrots and parsnips and one onion and put them in a pot with two cups of water and two cups of low sodium chicken stock, the water boiled off faster than the I anticipated, so I added a cup of 2% milk. Warning: the milk will cause the liquid to boil up fast, so don’t wander to far.

Once the veggies were fork tender, I drained the liquid and put the veggies into the Vitamix and blended for about one minute. Yes it looks like baby food, but it is delicious. The parsnip flavor was a bit too sweet for Nick, but B and I took it down.

I have also learned how to bake Bacon. The secret is to put it in a cold oven!
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Do you have any great fall Vitamix recipes? What is one secret to easy cooking you’ve learned?

Link up with Jenn for more WIAW goodness!


Wakefield Farmers Market

A lot of the Farmers Markets near where we lived in Medford had bizarre hours, like Wednesdays from 12 – 5. Not conducive for me when I was working, and when I had B, not really ideal, as the area wasn’t great for strollers and he hated being worn.

Well, fast forward to now, there is a great farmers market in Wakefield, I’ve seen it a bunch of times when I was driving by, and I knew I needed to make an effort to stop. This past Saturday, I went with my mother-in-law, and purchased some fabulous items.

For this WIAW, I am going to share my finds and what I made with them.

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Farm fresh eggs. I love these babies. They can be expensive, but so worth it. 1 dozen for $6 or 2 dozen for $11 from Copicut Farms in Dartmouth, MA

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Pajazzo from Swiss Bakers, I have been meeting to visit their store front since we moved to the ‘burbs. We also bought an almond croissant & a chocolate croissant for the boys. The bread was nice and crusty on the outside and chewy on the inside. Perfect for dipping!

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Cucumbers, $1 each, from Kelly’s Farm, the woman running the booth was super sweet and told me to take one of the pickles as well. I don’t eat pickles so Nick will have to report back about the taste.

I hit the jackpot at Farmer Dave’s! All of the food below cost me $30.

fruit

2 apples, a pint of blueberries, 4 zucchini’s, a pint of raspberries

veg

Boston lettuce, 2 peppers, carrots, wax beans and green beans, and lettuce

I forgot to take a picture of the sign so I can’t remember exact prices for everything, but it was a pretty good deal.

Not pictured, Butternut Squash ravioli and Basil & Goat Cheese ravioli from Fior D’Italia. We haven’t opened the basil in goat cheese yet, but I was sort of expecting a puree of sorts inside the butternut squash ravioli, but it was more chunks and there was also cheese and peppers, which I wasn’t expecting, and not working well together on my taste buds.

So what did we make?

A huge salad obviously, it is so much better than anything you will ever buy. Nick’s mom also made us zucchini and beans in tomato sauce. Super easy, sauté garlic and onion in a little bit of oil, add zucchini and beans, add sauce. Cook until the veggies are soft. Spoiler, it went amazing with the bread from the Swiss Bakers.

Check out even more delicious eats at WIAW!


WIAW: A Birthday Dinner!

Don’t forget to check out the healthy recipes I wrote up yesterday before you delve into the indulgences I had for my birthday!

Saturday was spent celebrating my birthday with my friends and family! Nick made reservations at a great restaurant, Max Fish in Glastonbury, CT.

Caitlin joined us for a drink and texted me on her way, she said she already picked out my first drink.

On the left (or front) Cait’s Drink – Coup d’etat {Diplomatico rum, Amaro Ramazotti, mole bitters, citrus, mint and notes of vanilla, with crushed ice}.

My drink is on the right, and the drink I was eyeing before Cait surprise ordered for me. The Silver Lining {Avion Silver tequila, St Germain, cinnamon syrup, grapefruit and lime juices, smoked cinnamon stick}. It came fancy, the glass was upside down getting the smoke from the cinnamon stick, and the waiter poured it table side.I though it would be to spicy with all the cinnamon, but it was perfect and went down easy, too easy. I was feeling it before our appetizers even arrived.

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Appetizer. My sister (also Cait) and I shared the Ahi Tuna Tartare with capers, two hour egg, grilled baguette, American sturgeon caviar.

The tartar was creamy and melted in my mouth, the grilled baguette contrasted wonderfully in texture. The perfect bite.

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Double the tuna, double the fun. Right?

For my entree I went with the Grilled Yellowfin Tuna with black forbidden rice, sesame carrots and Vietnamese caramel. I ordered my tuna rare, and it was grilled to perfection. I had never had black rice before and I thought it was great, I would order it again! The caramel however made it a bit too sweet for me, but overall this dish was one of the best seafood dishes I have ever had.

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A lot of the table ordered the special, Lobster Cobb salad. This is my kind of Cobb salad, and check out those chunks of lobster meat!

I also snagged a bit of my sister’s Blackened Mahi Mahi with Guava-papaya coulis, coconut rice, plantain chips. For me personally, it was too spicy, but I have a really low tolerance for spice. (My sister looked at me like I had 5 heads when I said it was spicy)

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You have to end your birthday dinner with a decadent dessert right? I chose the Warm Chocolate S’Mores – Flourless chocolate cake, toasted homemade marshmallow, graham cracker, caramel sauce they added a birthday candle and embarrassing singing.

This dessert was phenomenal, flourless chocolate cake is one of my favorite desserts and this did not disappoint, it was a bit dense, so I could only have a small portion, but I wish I could’ve had the whole thing!

After dinner we moved to Plan B Burger Bar in Glastonbury to have drinks and watch the bruins game.

If you follow me on Instagram you probably have already seen the photos from Saturday night…my brother-in-law started with buying a few of us shots.

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Cafe Patron. Delicious

I then decided to keep up with my “little” brother (aka Nick’s younger brother) and we did some shots together, and I did some shots with Nick’s cousin. I also had a few beers. Yikes.

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Not the prettiest collage, oh well.

Soon after that shot the DJ started blasting some tunes from, uh 1995? We had to go. We headed upstairs to Rooftop 120, and I will be honest, I was disappointed.

The bartender was awesome, but our friends drink still had stickers on the fruit, when you are charging $12 for a drink, I expect you to clean the fruit.

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The drink.

We sat on the patio which was gorgeous, but the waitress was incredibly rude. I ordered one drink and she brought a different one, and gave us attitude when we asked for a bunch of waters. At that point I really didn’t need to be drinking, so I just left it, but I was pissed. Can’t win em all I guess!

After Rooftop we headed home and I went to sleep at the very late hour of 1 am. I had an amazing birthday and I am so grateful for the wonderful family and friends, my life and heart are incredibly full.

Check out more meals and recipes at Jenn’s blog for the WIAW link-up!


WIAW: Grilled Edition

I wish I could say that I have a ton of photos from the Greek Festival to show you all the wonderful food I ate and that some of my family made, but sadly I do not.

For the first time ever, Nick and I have purchased a grill. Most apartments and condos don’t allow grills, especially if you live anywhere but the ground floor. As soon as the nice weather tax money arrived we went out and bought a grill.

For this edition of WIAW I will show you all the treats we have been having courtesy of said grill.


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Chicken Kabob with Veggies on top of Broccoli Slaw

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This burger was a bit well done, whoops. With a side of roasted cauliflower and parsnips.

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Grilled BBQ Chicken and Roasted Cauliflower and Broccoli

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My lunches lately have been grilled turkey burgers with an egg and spinach!

What are your favorite grilled items? How do you grill veggies?

Year of Baking: Joy the Baker’s Cream Cheese Poundcake

After fasting and Greek Easter and a birthday/mother’s day weekend, I feel like I am 100% back on track again!

I’ve been back to my post-workout Oats with Designer Whey protein powder!

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pre-mixing

I accompany that with some water and coffee!

For lunches I always have some leftover roasted veggies, or recently, sautéed spinach with a turkey burger, egg, avocado and roasted broccoli!

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I wolfed down the broccoli before I took the pic, whoops.

I’ve also had hard-boiled eggs at the ready and sliced fruit for snacking.

Before I got back to my clean eats, I made a poundcake for Greek Easter, from the Joy the Baker cookbook – Cream Cheese Poundcake!

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Ingredients
2 cups all-purpose flour
1.5 tsp baking powder
1/2 tsp salt
1 (8-ounce) package cream cheese, softened
1.5 sticks unsalted butter, softened
1.5 cups granulated sugar
2 tsp vanilla extract
4 large eggs

Instructions

1. Preheat oven at 325F, making sure a rack is in the center
2. Grease and flour a 9×5 inch loaf pan for later
3. In a medium bowl, whisk together the flour, baking powder and salt and set aside
4. Beat cream cheese until soft and pliable
5. Add butter and sugar and beat until fluffy, approximately 3 minutes
6. Add the vanilla and stir until blended, then beat in the eggs one at a time, beating at medium for 1 minute each
7. With the mixer on low, slowly add in the flour mixture and beat until just incorporated
8. Stop your mixer at that point and fold together the batter with a spatula
9. Spoon into your prepared pan
10. Bake for 30 minutes. After that, rotate the cake, and if it’s browning too quickly, move to an upper rack (I did not have this problem)
11. Bake for another 30-35 minutes until a toothpick inserted into the center comes out clean
12. Let the cake cool in the pan for 20 minutes, then transfer onto a wire rack to cool completely.

It should last for up to 4 days at room temperature, well wrapped.

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Notes
I LOVED this recipe. I needed something easy and simple to pull together for Easter and this fit the bill.

While we didn’t eat a ton of it at Easter, Nick and I took it home, I popped it in tupperware and put it in the fridge, and it is even more delicious a little chilled, my favorite is a small slice topped with Dark Chocolate Dreams from PB&Co.

Nick also might have stuffed a piece in his mouth when he came home starving after a night out, might have.

I definitely plan on making this again, I think it would be a great base for summer strawberry shortcakes!

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Check out more recipes and daily eats at Jenn’s link up for WIAW!


Do you like pound cake? What’s your favorite summer dessert?