I found meyer lemons at the farmer’s market last weekend and I couldn’t wait to put them into a cake! Meyer lemons are thought to be a cross between traditional lemons and oranges and have a pleasant sweet flavor, making them perfect for baking.
I looked around online to find a recipe and this one caught my eye – it uses yogurt and oil instead of butter. I had to try it and I must say, I wasn’t disappointed. It was moist and flavorful and almost guilt-free.
Continue reading “Lemon Yogurt Cake”
I love chocolate! And nothing underlines the lush, rich comfort of chocolate like brownies. I’ve tasted a bunch of variations – with nuts, frosting, peanut butter, nutella, etc., but none compare to the humble brownie with no fixings!
I thought long and hard about how to make this oh-so-perfect dessert just a little better, and realized that it lacked nothing in taste, but, given how often I’m hit with brownie cravings, my waistline would thank me if it were a little healthier. So, out went the butter and the AP flour, replaced with olive oil and whole wheat. The texture is slightly different from the butter brownies, but the fact that these are almost guilt-free kinda makes up for it 🙂
Variations: I plan to make this using cocoa instead of chocolate. I’ll post an updated recipe to let you know how it turns out.
Continue reading “Whole wheat olive oil brownies”