flowery lemon cakes

it’s summer and i haven’t cooked anything in over a month. i am not busy with schoolwork, not preoccupied with household chores, and i still haven’t cooked anything in over a month. i’m on vacation and i’ve cooked nothing!

until yesterday.

see, the problem is that everyone i know is either on a diet or ‘watching what they eat’ (in other words, they won’t admit that they, too, are on diets). as a result, whatever i make i end up eating myself. ALL OF IT. but yesterday i couldn’t resist the temptation any longer and made these little lemon cakes anyway. if they end up in the garbage, so be it; i needed to bake.

i found this flower cakelet pan at home and suddenly had the desire to use it. these Lemon Bouquet Cakelets taste incredibly light, lemony, and not too sweet (i actually didn’t even make the glaze).

sorry, camera ran out of battery; photo taken with my phone

Lemon Bouquet Cakelets

adapted from Williams-Sonoma

for the cakelets:
– 1 1/2 cups cake flour
– 3/4 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/8 teaspoon salt
– 1 1/4 sticks (140 g) unsalted butter
– 3/4 cup granulated sugar
– 2 eggs, lightly beaten
– 1/4 teaspoon lemon oil (add a bit more if not making the glaze)
– 1/2 cup heavy cream
– 1 1/2 teaspoons finely grated lemon zest (more without glaze)
for the glaze:
– 2 tablespoons honey
– 1/2 cup sifted confectioner’s sugar
– 1 tablespoon fresh lemon juice
– 1/4 cup water
– confectioner’s sugar for dusting

  1. Have all ingredients at room temperature. Preheat oven to 350°F (175°C). Grease and flour a cakelet pan (or any pan you plan to use).
  2. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  3. In the bowl of an electric mixer, fitted with the flat beater (I used a hand mixer), beat the butter on medium speed until creamy and smooth. Add the granulated sugar and beat until light and fluffy, stopping the mixer occasionally to scrape the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon oil.
  4. Reduce the speed to low and add the flour mixture in three additions, alternating with the cream and beginning and ending with flour. Beat each addition just until incorporated (do not over-mix). Using a rubber spatula, fold in the lemon zest.
  5. Spoon the batter evenly into the prepared pans. Bake until the cakelets begin to pull away from the sides of the pan and a toothpick inserted into the center of a cakelet comes out clean, about 20 minutes (may vary depending on pan). Transfer the pan to a wire rack and let the cakelets cool upright for 10 minutes. Then lift the pan and the cakelets should come out on their own (if not, tap).
  6. To make the glaze, warm the honey until runny in a saucepan on low heat. Place the confectioner’s sugar in a small bowl, add the honey, lemon juice,  and water and stir to blend. Using a pastry brush, brush the warm cakelets with the glaze. Let the cakelets cool completely and dust with confectioner’s sugar before serving. Makes 6 large cakelets.

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blueberries beat raspberries

i never thought i’d say that . . . but these muffins prove differently.

still cooling

so here’s one muffin recipe that works with ANY berries. blackberries, cranberries, fresh berries, dried berries, ANY type of berry and i guarantee you they’ll come out great. i made one batch, split the batter in two and tried blueberries and raspberries. the winner?

the blueberries. believe me, they both taste great, but these blue ones were sweeter. and even weirder: they tasted better the next day. i don’t know how that works, but i’d seriously wait a whole day for them.

Berry Muffins

adapted from My Sweet Life
– 1/2 stick (113 g) unsalted butter, softened
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 2 cups fresh or dried berries (again, i recommend blueberries)
– 1 1/4 cups sugar
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1/2 cup milk
– 1/4 teaspoon nutmeg or cinammon (optional, but highly recommended)

floured blueberries

floured raspberries

1. Preheat oven to 375ºF (190ºC). Butter a muffin pan and dust with flour, or line with paper liners; set aside. In a medium bowl, whisk together flour, baking powder, and salt. Take 1 1/2 teaspoons of flour mixture and combine with berries in a separate bowl (believe it or not, this stops them from sinking to the bottom).

2. In the bowl of an electric mixer fitted with the paddle attachment, or using a handheld mixer, beat butter and 1 cup sugar until light and fluffy; about 3 minutes. Add eggs, one at a time, beating until combined. Combine milk and vanilla in a glass.

3. With the mixer on low speed, add reserved flour alternating with milk, beating just until combined. Do not over mix. Using a rubber spatula, fold in the berries. Divide batter evenly among the the prepared muffin cups. If desired, mix remaining 1/4 cup sugar and nutmeg or cinnamon (nutmeg goes great with blueberries; cinnamon with raspberries). Sprinkle sugar mixture on top of muffin batter.

4. Bake, rotating pan halfway through, until muffins are golden brown and cake tester inserted in the center of one muffin comes out clean, about 30 minutes (took me less). Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve at room temperature, preferably the next day.

Luce, you get one tomorrow at school;)


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Outrageous Chocolate cookies.

Remember those, Dear Clara?

Yes well we attempted them a while back in Portugal, let me tell you: visual and gustatory success! Personally I like those babies cold; warm they are not chocolaty-tasty enough… (:  btw- even the picture we took looks awesome!

Les ingrédients: 

  • 227 grams of chopped semisweet chocolate
  • 4 tablespoons of butter
  • 83 grams of flour
  • 1/2 teaspoon of baking pwder
  • 1/2 teaspoon of salt
  • 2 big eggs
  • 1 teaspoon of vanilla extract
  • 340 grams of  semisweet chocolate chunks



  1. preheat the oven at 350 degrees
  2. In one bowl heat together in the microwave the butter and the CHOPPED chocolate and mix them
  3. In another bowl whisk flour, baking powder and salt
  4. In a mixing bowl beat the eggs, sugar and vanilla extract very fast.
  5. Then add the chocolate mixture to the mixing bowl and beat
  6. Then add the flour mixture to the mixing bowl and beat
  7. finally stir in the CHUNKS of chocolate
  8. put flour on the baking trays where the cookies will be
  9. heat the cookies in the oven for 12 to 15 minutes until they are crackly and glossy outside but mushy inside
  10. wait for them to cool down and DEVOUR THEM!


Outrageously yours,

xx Luce

inspired from: http://www.marthastewart.com/recipe/deliciously-outrageous-chocolate-cookies


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Introduction; how to do this, dear?

To do this, easy peasy, just follow me. (Me in this case refers to the instructions).

1. Choose a recipe

2. Make the recipe

3. Take a picture of the finished product

4. Post a post about it.

NOTICE: this idea is inspired by the Vlogbrothers; http://www.youtube.com/user/vlogbrothers?blend=1&ob=4, who make Vlogs for/from brother to brother 🙂 Also, I get week A’s and you get week B’s. (or vice-versa) So you only have to post something every two weeks.

YAYS? or nays?: I would go for YAYS!

Sincerely, Luce.

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Introduction; why do this, dear?

Two girls who are forced to separate but share a passion… for food. So to keep their other passion going, that would be their profound love for each other, they have decided to send each other web-letters or “couriels” consisting of attempted recipes on a weekly basis.

Dear Clara, let the cooking begin!

Your most cherished Luce.

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