Tuesday, May 24, 2016

Lemon Olive Oil Cake with Brown Butter Icing


I am sure if you follow my blog, you already know this, but I have the most incredible friends here in LA. The Lord blessed me we my 3Bs 5 years ago, knowing I would need a family in California and I can't express how thankful I am for them. My 3Bs along with several other wonderful women threw me the most gorgeous and fun baby shower this weekend. I kept thinking, "what did I ever do to deserve this!" Here are some pictures from the big event.

 Megan and her mom Nancy were the creative minds behind the decorations. I loved all the photos of Jeffrey and I as babies on the center pieces!
 Here I am with my lovely hostesses! I am overwhelmed by their generosity and love for me and Diane! 
 Sweet Brook saying a prayer over us!
 So excited about donut holes! I am loving donuts this pregnancy, yum!
 My 3Bs! Love them so much!
 With my cabi team leaders! They support me in my business and in my life.
 More cuteness!
 Meg is the hostess with the mostess!
 The food was the star of the shower! Brook (who was my former employer at Dream Dinners) worked her magic! Everyone was blown away!

 Sweet Mother Goose from Grammy Dawn!
 I was so happy my mom came in town so she could officially meet all these special women. My aunt Risse came too, but sadly we didn't get a picture together. 


So I made this cake 1 year ago for Emily's 30th birthday party and I have never had a chance to officially blog it. It is the most incredible cake, she and her husband were so obsessed with it that they even had an olive oil cake for their wedding cake. I was really excited when her hubby asked if I would surprise her with the cake for her birthday a few weeks ago so that I could make this post!

Lemon Olive Oil Cake with Brown Butter Icing

 For the Cake:
2 cups Flour
1 3/4 cups sugar
1 1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 1/3 cups olive oil
1 1/4 cups whole milk
3 eggs
zest of 1 lemon and 1 orange
2 Tbsp orange juice
2 Tbsp lemon juice
1/4 cup limoncello
Preheat oven to bake on 350.
 Whisk together dry ingredients: flour, sugar, salt, baking powder and soda
 Zest lemon and orange. Juice both. 
 Whisk together wet ingredients: olive oil, milk, juice, limoncello and eggs.

 Slowly whisk the wet ingredients into the dry ingredients.


 You will need parchment paper because this cake sticks to the bottom of the pan. It says this recipe makes 1 9 inch round, I used a 6 inch round and made 2 layers, then had extra for a few cupcakes. 
 Grease the pan, place the parchment paper in the bottom of the pan and grease again. You may even want to use softened butter around the edges.
 Fill the pan with half the batter. Bake for 40 mins or until it is cooked through. (It may be longer for a bigger pan)

 Remove from oven and allow to cool in pan for 10 mins.
 Then remove from pan and cool on wire cooling racks. The best way to make this cake is to cook the night before, allow to cool then wrap in saran wrap and freeze overnight. Freezing the cake will make it easier to ice and will also trap the moisture!
 Here are my extra cupcakes! yum!
 For the Brown Butter Icing and decorating:
1 stick butter
4 Tbsp whole milk
2 Tsp vanilla
4.5 cups powdered sugar

Lemon Curd: for between the layers
Raspberries, blueberries and strawberries
Place butter in a saucepan and cook on medium low.
 Butter will begin to bubble and foam. 
 Begin to stir constantly until you see specks of brown appearing in the bottom of the pan. Cook for only a few more seconds and then remove from heat.

 Stir together milk and vanilla.
 Beat powdered sugar into milk and then slowly add in butter.

 Icing will be thick.
 To decorate the cake: Cut 4 wooden sticks that are a little longer than the bottom layer of the cake. I also placed the cake on a piece of cardboard with aluminum foil around it to be able to move it.
Spoon icing into a gallon bag and cut off one corner to use as a piping bag.


Place sticks evenly in the cake, then make a ring of the icing around the cake. This will serve as a barrier for the lemon curd.
 Spoon the lemon curd evenly on the cake inside the barrier.
 I used an icing spatula to ice the cake. Luckily, this cake looks better if it isn't perfect! Then I used the icing bag to "pipe" designs around the bottom, top and middle. Berries are super easy to use as a pretty and tasty decoration, but you could do flowers as well.



Love this so much!

Monday, May 16, 2016

Mellie's Mexican Cheese Dip

Here is my sweet cousin (by marriage) Melissa. She is such a wonderful friend to me and we have so much fun together. Melissa is also an amazing cook! Every time I visit her, I get to be the one who is spoiled by her cooking and I always leave with many new tips, tricks and recipes for my kitchen.
Melissa made this dip for me once before J and I were married. I remember making it a few time because I loved it, but then I totally forgot about it until I visited her last month. I am so excited to be reminded about it again! I have made it about 4 times since coming home. It is so easy and a great source of protein (which is great for this pregnant mama)! I also suggest finding the really yummy homemade chips that your grocery store makes and heating them up in the oven to go along with this dip. Warning...don't let the cottage cheese detour you from making this recipe. I promise you will love it!

Mellie's Mexican Cheese Dip
1 pint cottage Cheese
1 tomato
juice of 2 limes
1/4 cup chopped cilantro
1 tsp kosher salt
 Use a mesh strainer to drain as much liquid from the cottage cheese as possible.
 Dice tomato and pat it down with a paper towel to remove excess moisture.
 Mix together lime juice, tomatoes and cilantro.
 Stir in cottage cheese and 1/2 tsp of salt. Taste to add more if needed.
Serve with warm chips!