I made the Lemon Olive Oil Cake (that I blogged about last week) to take over to a friend’s house for our girls only dinner. I was nervous, because when you first hear that the cake has olive oil in it, you kind of wonder if it’s going to be good or not. It was a big hit, and I ended up with a mere two pieces left. Instead of a spring form pan like the recipe suggests, I used a 9″ round cake pan (since I don’t have a spring form pan and didn’t want to spring for one - no pun intended!). I screwed up on the egg whites - for some reason, they didn’t get all foamy and peaky like they should have - but it didn’t have very much effect on the end result. Had the egg whites come out as they should have, I think the cake would have been much less dense. Regardless, everyone liked it. I made homemade whipped cream to “frost” the entire cake with, and sliced strawberries to go over the top. Thank you, Chuck, for an amazing dessert recipe!
I don’t know how many of you read the newspaper, but I make it a point to spend $1.50 every Sunday to get the BIG newspaper. One, I clip coupons. Two, I just love reading it while I’m laying around. I feel really good about myself knowing that I’m at least attempting to keep up with what is going on around the world. Anyway, I digress.
In this week’s issue of Parade, Cat Cora wrote a short article on four simple and delicious desserts. If you’re like me, you crave the sweetness of dessert food, but you may have a difficult time sticking to healthier recipes. Luckily, Parade has the entire article on their web site for your viewing pleasure! There are recipes for Kiwi Parfait, Baked Apples, Blueberry Clafouti, and Affogato. I have to admit, I haven’t been very fond of Cat Cora since she’s been on Food Network’s Iron Chef, but the photo of her that goes with this article makes her seem like a very personable, warm woman.