Lemon Yogurt Cake

 I always end up with a lot of lemon juice left over when making a Lemon Chiffon Cake, so this time I decided to put it to good use. I found this Lemon Cake recipe online and it is definitely a keeper. I wish I had taken a better picture of it though. The quality does not match how it actually looks like.I ended up with fairly lot of sauce, so I would reduce the sauce down to one lemon instead. The sides are bit no the dry side but the inside is perfectly moist. Next time I'm going to reduce the temperature down to 325F a the last 10min of baking.

Recipe slightly adapted from: Chitchatchomp

1 1/2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 c. plain yogurt (preferably whole milk)
1 c. sugar
3 eggs
zest of two lemons
1/2 tsp. vanilla
1/2 c. vegetable oil


Lemon Syrup
juice of onelemons
1/3 cup sugar

Strawberry "Swiss" Cake

    

The streets of SF always have a burst of flavors no matter where you go. The food always seems so appealing, but what always seizes to catch my eye are the warm fragrant bakeries. The bread there is always so moist and wonderfully put together, especially the swiss rolls. Mmmm they are so soft and moist, it was worth the long walk up the hill. However, I'm not always out in SF that often, so I decided to try to make these baby rolls.

  I didn't have a swiss roll pan, so I used a regular square tray....bad idea. It couldn't even roll! It was more like a sandwich. A pretty rectangular sandwich that is. Who would want to eat that...Well of course you can't waste food!~ I ended up making these Strawberry"Swiss cakes" They're were so moist and delicious after putting them in the refrigerator for a few hours.

These flowers are finally in bloom!~ They are so gorgeous when the sun shines on them

A Fresh Start

Summer is finally here!~ 

It's time to relax and go on some fun filled adventures. However, the weather and transportation isn't quite how I would like it to be. It's pretty dreadful to go around places in this blazing hot weather without a car.  

Being stuck at home isn't fun either, but ever since I started baking it has become very enjoyable! Especially making chiffon cakes! The cakes are soft and fluffy like clouds. I'm still getting used to perfecting them, but it won't be long until I will start decorating!

Baking a chiffon cake for the first time turned out better than what I expected. The texture was really soft but I didn't quite like the taste of vanilla extract in the cake. Vanilla with eggs didn't really balance well for my taste buds. 

My first Vanilla Chiffon Cake 

I don't remember why...but I guess we ate this cake upside down. The recipe made a small cake (2-3 inches high) yet my pan size was fairly large compared to the cake. 

"Thumbprint" cookies from Joyofbaking.com

There was still a lot of time left in the day, so I made these "thumbprint" cookies. My family wanted to bring them to work, so I omitted the jam so it wouldn't stick to each other. I ended up making three different coatings: peanuts, cashews, and almonds since I was out of walnuts...

They were very soft and crumbly to the bite most likely because of the amount of butter used. It completely contrasts the texture of the garlic bread I made for the first time. The bread was crunchy and a bit chewy right out of the oven. Somewhat like croutons, but softer. One the second day, the bread was delicious. It was much softer and chewier!