It’s so very cold these days. Yes, it’s January, yes, it’s supposed to be cold and generally, I like the cold, so I am not really complaining. Arctic cold snaps are tolerable, but they do make me feel like turning on the oven more. My flat is so small that turning on the oven actually heats up the entire place somewhat. So I decided to make this Meyer Lemon + Blue Poppy Seed Bundt Cake before work this morning. The meyer lemons make it all sunshiney too, which is good for the winter-blahs.
Breakfast time! This is a little “cake” that I have now made for the second time in a week’s span as it was so popular in the first go around that is was gone straight away. Surprisingly it is very similar to my most of my blueberry muffin recipes, but instead of milk that those recipes use, this “breakfast cake” uses ricotta cheese. It’ very light, super-fluffy and has just the right amount of tartness from the lemon and ricotta. Also, it’s a very easy and forgiving recipe.
(modified from an Ina Garten recipe that can be found here)
Here is something bright and cheerful to lighten up your Monday morning. Over the weekend, I made these Mini-Meyer Lemon Curd Tartlets for dessert. Very tart, very lemony and surprisingly bright in color (presumably from the very yellow egg yolks — maybe the chickens were eating marigolds!), these are actually very easy to make. In a pinch, you can also substitute store bought curd or other fruit jams to pull something together in a hurry. They were delicious!
