Sunday, April 13, 2014

Lemon Rosemary Yogurt Cake Recipe

Baked by Bree has a super delicious recipe for Lemon Rosemary Yogurt Cake. Fresh lemon and refreshing rosemary make this cake a wonderful tea time accompaniment.



  • 3/4 cup butter
  • 2 tbsps. lemon juice
  • zest of one lemon
  • 2 tsps. vanilla
  • 1/2 cup plain yogurt
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 2 tsps. baking powder 
  • 1/2 tsp salt
  • 1 tbsp fresh rosemary, chopped


1/2 cup powdered sugar
2-3 tbsps confectioner's sugar
1 tbsp hot water


1. In a bowl, sift together dry ingredients. Set aside.
2. Cream butter. Add sugar, eggs, vanilla, lemon juice and yogurt. Blend in the lemon zest.
3. Add dry ingredients and chopped rosemary. Blend well.
4. Pour cake batter onto greased loaf pan.
5. Bake at 350F until done.
6. Combine ingredients for glaze. Mix well and pour over cooled lemon cake.
7. Decorate top with rosemary sprigs.

Friday, April 11, 2014

Cat cups for your cupcake

Image from Mr. Printables

Mmmeow!!!! How sweet  are these cupcake wrappers fashioned from the likeness of cute kitty cats?  I like them so much that I may have to bake cupcakes very, very soon!

Go and print your favorite cat cup or just print them all. Happy Friday!

Monday, April 7, 2014

Springtime lovelies from the Spoon and Tamago Shop

Images from Spoon and Tamago Shop

Spoon and Tamago, a Japanese art and design blog  has opened a shop that offers a collection of beautifully curated art products for the home and office. My favorite is the Komorebi umbrella, an item inspired by the soft filtering of sunlight through tree leaves. A spring/summer essential I might say!

Have a wonderful April month!

Tuesday, April 1, 2014

French Butter Cakes Recipe

Ahh, Madeleines! These dainty cakes are always a lovely accompaniment to tea, coffee or cocoa or if you are literarily inclined will enjoy these dipped in tea ala Marcel Proust. I have collected quite a few Madeleine recipes but this recipe from Allrecipes seems to be my favorite.



  • 2 eggs
  • 3/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1/3 cup white sugar
  • 1/2 cup all purpose flour
  • 1 tbsp lemon zest
  • 1/4 cup butter

  1. Preheat oven to 375 degrees.  Butter and flour 12 madeleine molds.
  2. Melt butter and let cool to room temperature.
  3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light and well mixed.
  4. While beating constantly, gradually add sugar and continue beating until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
  5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
  6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
  7. Bake for 15 minutes. The madeleines are done when the  tops spring back when gently pressed. 
  8. Loosen madeleines from pan and invert onto rack. Sprinkle cakes with granulated (or confectioner's) sugar if desired.