Cadbury Egg Brownies

If there is one holiday around here have only a handful of sacred traditions, it would be Easter. I can't entirely blame the pandemic for making this holiday seem so uneventful. If it weren't for Fannie May cream eggs (vanilla buttercream covered in dark chocolate), a jar filled with chocolate bunnies, and some baked loaves of Houska, Easter really doesn't look any different than most other non-holiday weekends. For the life of me, I don't really know why this is. Maybe as a kid I wasn't a big fan of a baked ham, so there wasn't anything to endear me (food wise, that is) to this holiday. But maybe if a leg of lamb was the traditional dinner from my childhood. things would be different. Who knows, maybe next year Easter will get the same love and attention as Thanksgiving and Christmas. Anything is possible.

Whether it was a bit of guilt or walking down the Easter candy aisle at the grocery store, I have to give them both the inspiration credit for these Cadbury Egg Brownies. Given the choice between a lamb shaped pound cake slathered in whipped cream and these fudgy, slightly decadent, fun looking Cadbury Egg Brownies to enjoy during the Easter weekend, I am definitely choosing these brownies. 

Last year, I made Cadbury Egg and Milk Chocolate Levain Style Cookies using packages of mini Cadbury eggs. When the Easter season was over, I had forgotten to stock up on bags of Cadbury eggs so I could continue making the cookies for weeks, even months afterwards. Having learned my lesson last year, I will be hoarding at least a half dozen bags of the mini Cadbury eggs before they disappear from the grocery story shelves. Because these Cadbury Egg Brownies (and cookies) shouldn't be made only at Easter. With my current stash of packages of Cadbury Eggs having expiration dates going into November, the brownies (and cookies) will have at least another six months of life until they get put on a short hiatus. 

When it comes to the texture of brownies, I will take a hard pass at a cakey brownie. But if you give me a really really good, drop the mic, double chocolatey, fudgy brownie, just don't get between me and them. They are one of my favorite things. And the recipe for these Cadbury Egg Brownies are the kind fudgy brownie lovers will swoon over. Melted chocolate, Dutch process cocoa, espresso powder, brown sugar and chocolate chips all contribute to giving these brownies a deep, rich chocolatey flavor. Having only a cup of all-purpose flour, but two eggs, an egg yolk, a half cup of granulated sugar, a half cup of brown sugar, and a half cup butter all play a role in the brownie's fudgy texture. A good quality vanilla and some Kosher salt ramp up their flavor. And, last but not least, the smashed up mini Cadbury eggs add crunch and an irresistible finished look.

Making homemade brownies takes a little more time than making ones from a boxed mix, but they are simple to make and well worth the effort. The best thing about these homemade brownies is you don't need to use a mixer. A whisk and a spatula are all you need to make the batter.

Given a choice between a thin, fudgy brownie and a slightly thicker, fudgy brownie, I am going to choose the thicker brownie every time. Using an 8" square versus a 9" square baking pan help to create irresistible, thicker, fudgier brownies. To smash the mini Cadbury eggs, put them in a zip lock bag and use a rolling pin (or large canned good) to break them up. You don't want to smash them to smithereens, you want to make sure they just broken up enough. 

Always, always preheat your oven before baking. I generally turn the oven on when I start assembling the brownies. By the time I have the brownies in the pan, the oven has preheated to the 350 degree (F) mark. Here's another baking tip. Always, always place your baking pan on a large sheet pan. This helps the brownies bake evenly. There is nothing worse than having the bottom of your brownies burn.

Allowing the brownies to cool to room temperature and then chill in the refrigerator for several hours makes them easy to cut. The Cadbury Egg Brownies are good temperature, but they are even more delicious when slightly chilled.

The 8" square pan will yield 16 two inch brownies. Giving you more than enough to enjoy yourself and share with friends! 

Anyone who really loves chocolate is bound to fall deeply madly in love with these scrumptiously decadent Cadbury Egg Brownies. And anyone who loves chocolate, fudgy brownies, and Easter will be over the moon over them. But remember, don't pigeon hole these Cadbury Egg Brownies in the Easter dessert category. Their season needs to be and is worthy of lasting longer than forty days. If you hadn't already bought a package or two or three of mini Cadbury eggs, run out to the grocery store the morning after Easter and buy as many packages (on sale!) as your heart desires (remember, check those expiration dates!). 

Happiest Easter blessings to you! 

Recipe

Cadbury Egg Brownies

Makes 16 two inch very fudgy brownies

Ingredients

3/4 cup (98g) all-purpose flour

1/4 cup (24g) Dutch process cocoa

1/2 teaspoon Kosher salt

1 teaspoon instant espresso

1/2 cup (113g) unsalted butter

6 ounces (170g) semisweet chocolate chips

1/2 (100g) granulated sugar

1/2 cup (110g) light brown sugar

2 large eggs, room temperature

1 large egg yolk, room temperature

2 teaspoons good quality vanilla

4 ounces (115g) semisweet chocolate chips (to mix into the batter)

7.3 ounce (208g) package of Mini Cadbury Eggs, smashed up using a rolling pan or canned good

Directions

1. Preheat oven to 350 degrees (F). Line an 8"x 8" baking pan with parchment paper. Set aside.

2. Sift together the flour, salt, cocoa, and instant espresso powder. Set aside.
3. In a medium sized saucepan, melt the butter and 6 ounces/170g of the semisweet chocolate chips. When the chocolate has melted remove from the heat. Let sit for 1 minute.
4. Whisk in the granulated sugar and brown sugar into the chocolate/butter mixture until smooth. Transfer the mixture to a medium sized bowl.
5. Whisk in the eggs and egg yolk one at a time until fully incorporated.
6. Whisk in the vanilla.
7. Fold in the flour mixture just until there are barely any streaks.
8. Fold in the 4 ounces/115 g semisweet chocolate chips using a spatula.

9. Spread the brownie batter into the prepared pan. Smooth the top with an offset spatula.

10. Sprinkle the smashed up mini Cadbury Eggs over the top.

11. Place the baking pan on a baking sheet and place in the oven. Bake in the preheated 350 degree(F) oven for 25-30 minutes or until the top has set or when a toothpick inserted in the center comes out relatively clean. Note: Do not over bake.

12. Remove from the oven and transfer to a cooling rack.
13. When the brownies come to room temperature, cover tightly with aluminum foil and chill for at least 6 hours or overnight before cutting.
14. Cut the chilled brownies into 16 even pieces.
15. Pour yourself a big glass of milk or a hot cup of coffee (or tea) and get ready to experience pure brownie joy!
16. Store the Cadbury Egg Brownies in an airtight container in the refrigerator. Eat chilled or at room temperature. I prefer them a little chilled as the brownie tastes even fudgier.

Equipment Needed:

Whisk

Spatula

Offset spatula

8" square baking pan

Kitchen scale or measuring cups

Measuring spoons

Saucepan (for melting butter and chocolate)

Medium sized bowl

Notes: (1) I used Gold Medal all-purpose flour. The gram weight for this flour ranges from 125 to 130 grams. I split the difference and used 128 grams. A cup of lighter all-purpose flours (like King Arthur) could weigh as much as 140 grams. (2) I used the Nestle Dark Chocolate (53% cacao) Dark Chocolate Morsels. (3) These are really good brownies all on their own. Make them year round without the smashed mini Cadbury eggs. Just lightly sprinkle them with flaky sea salt before putting them in the oven.

Lemon Blueberry Breakfast Pastry

Comparing a homemade pastry to a store-bought pastry is akin to saying ground beef is in the same league as a ribeye or Miracle Whip is better than real mayonnaise (okay, now there's a polarizing opinion). Some of you might consider anyone willing to publicly make such audacious statements to be snobbishly opinionated, while others of you might be wondering what would cause someone to publicly dig their heels in over, of all things, homemade pastry and mayonnaise. Well, in all honestly, I am not certain I have gone out on the proverbial limb. As for once I don't think I am the outlier here. Because when given the choice, with very few exceptions, almost everyone would choose homemade over store-bought (she says fearlessly). If you don't believe me, the next time you are with your friends ask them 'if given the choice between a packaged store-bought chocolate chip cookie and a homemade chocolate chip cookie, which would you prefer?'. I'm guessing the almost unanimous choice will be homemade. If not, maybe you want to join my circle of friends.

Which brings me to this Lemon Blueberry Breakfast Pastry, one so flaky, buttery, fruity, and creamy, it is nothing short of being the gold medal version of a strudel like pop tart. For seemingly unexplainable reasons, the sight of this breakfast pastry is destined to evoke a kind of childlike sense of awe and wonder. In other words, the level of weak in knees giddiness in the room will be a sight to behold. And all that will happen even before a single bite is taken of this stunning homemade pastry. Just trust me. It will happen.

Could a breakfast pastry having the power to transport us back to those carefree days in our youth as well as be able to bring immeasurable joy to our sweet tooth really be easy to make? Yes! In fact, it's almost unfathomable how something so impressive, so scrumptious could be so simple to make.

A high quality (frozen) puff pastry as well as a high quality blueberry preserve are the keys to creating the most crave-worthy, the most delicous Lemon Blueberry Breakfast Pastry (see notes below). Confectionary sugar, whole milk, cream cheese, cornstarch, an egg, lemon zest, and lemon juice are the other ingredients likely to be staples in your pantry and refrigerator. While the only other ingredient, freeze-dried blueberries, may require a trip to the grocery store (see notes).

The thawed puff pastry is rolled out on a lightly floured surface into a 17" x 10" rectangle before it's cut in half lengthwise. Once rolled out, one piece of the puff pastry is placed on a parchment paper lined baking sheet while the other momentarily waits.

The whipped cream cheese, confectionary sugar, lemon zest, and lemon juice mixture gets divided as it has two uses. One as the filling and the other as the finishing glaze (when mixed with milk). Dollops of the blueberry preserves mixed with cornstarch are spooned on top of the cream cheese layer before the top layer of puff pastry goes on. The whisked egg and water is brushed on the edges of the bottom layer of the puff pastry as well as on the top layer.

The edges of the puff pastry can be firmly crimped together using either your fingers or a fork. After the top layer and bottom layers have been sealed together, the egg wash mixture is liberally brushed on before a sharp knife is used to make seven 1/2 slits down the center of the pastry. The pastry gets chilled in the refrigerator for at least 20 minutes but for as long as an hour. At least 15 minutes before you are ready to bake the pastry, preheat the oven to 350 degrees (F). Baking time ranges from 40-45 minutes or until the pastry has puffed up and is a deep golden brown color. When baking, err on the side of baking closer to the 45 versus 40 minute mark (unless your oven runs hot) as you want their to be discernible layers of the buttery puff pastry when it's sliced.

While the Lemon Blueberry Breakfast Pastry is cooling, whisk together the reserved cream cheese mixture with the milk to create the glaze. Drizzle the glaze on with a spoon, fork, or whisk when the pastry has sufficiently cooled. If it's still too warm, the icing may melt into the pastry. Note: You will some leftover glaze. Put it in a bowl and serve it with the pastry as some (like me) might like to spoon a little more over their slice.

The Lemon Blueberry Breakfast Pastry can be served slightly warm or at room temperature. Either way, it's insanely delicious. While it's best on the day it's made, the couple of (wrapped) leftover slices were quickly inhaled the second day.

This Lemon Blueberry Breakfast Pastry would be perfect to serve for a holiday or Sunday brunch, an afternoon tea, dessert for a casual gathering and/or to weekend guests. And if, by chance, you are invited to friends having a lake house, bring this pastry on a beautiful platter and make it your hostess gift.

Weekends will never be the same after you make this Lemon Blueberry Breakfast Pastry. What would be better than sitting down with a flaky, buttery, fruity, crisp slice of pastry and a cup of coffee or tea? Especially one that's homemade!

Ingredients

Lemon Blueberry Breakfast Pastry

Serves 8

Ingredients

1 (14 ounce/397g) package of puff pastry, thawed (see notes)

Some all-purpose flour for rolling out the puff pastry

6 ounces (170g) cream cheese, room temperature

1 1/2 cups (180g) confectionary sugar

Zest from a small sized lemon

1 Tablespoon of freshly squeezed lemon juice

1/2 cup (138g) good quality blueberry preserves (see notes)

1 teaspoon cornstarch

1 large egg

1 Tablespoon water

2 Tablespoons whole milk

1-2 Tablespoons crushed freeze dried blueberries (see notes)

Equipment Needed

Large (18"x12") heavy bottomed rimmed sheet pan

Rolling Pin

Pastry Brush

Hand mixer

Zester

Measuring spoons

Scale or measuring cups

Directions

1. Line a heavy bottomed large rim baking pan with parchment paper. Set aside.

2. Whisk the egg with one tablespoon of water. Set aside.

3. Mix the blueberry preserves with the cornstarch. Set aside.

4. In a medium sized bowl, beat the cream cheese, confectionary sugar, lemon zest, and lemon juice until smooth and creamy (approximately 2 minutes). Remove 1/2 cup of the mixture and set aside.

5. Lightly dust a work surface with all-purpose flour. Roll out the thawed puff pastry to a 17" x 10" rectangle. Cut the pastry in half lengthwise. Place one half of the pastry on the baking sheet.

6. Spoon the larger portion of the whipped cream cheese mixture down the center of the puff pastry leaving at least a 1" border along all of the edges.

7. Drop spoonfuls of the blueberry preserves evenly on top of the cheese mixture.

8. Brush the border of the pastry with the egg wash mixture. Place the remaining puff pastry half on top. Press the edges of the puff pastry with your fingers or with a fork to tightly seal the top and bottom halves of the pastry together.. Brush the top of the puff pastry with the egg wash. Using a sharp knife, cut seven 1/2" slits down the center of the pastry. Place the baking sheet in the refrigerator and chill the pastry for at least 20 minutes but up to an hour.

9. Preheat the oven to 350 degrees (F).

10. Remove the baking sheet from the refrigerator. Bake the pastry for 40-45 minutes or until puffed and a beautiful deep golden brown. Remove from the oven and place the baking sheet on a cooling rack. Let the pastry rest at least 15 minutes. Note: The pastry will rise up considerably. Do not worry, it will deflate slightly as it cools.

11. Transfer the pastry to a large flat platter or place the pastry with the parchment paper underneath on a large cutting board.

12. Whisk the milk into the reserved half cup of the whipped cream cheese mixture. Drizzle the icing over the top of pastry. Note: You will have some leftover. Place in a bowl and serve alongside the pastry.

13. Sprinkle the crushed freeze-dried blueberries on top of the icing.

14. Serve slightly warm or at room temperature. Enjoy!

Notes: (1) If possible use a good quality puff pastry, such as DuFour. (2) I used Stonewall Kitchen's blueberry preserves because it contains small blueberries but Bonne Maman also makes a good blueberry preserve too. (3) I found freeze dried blueberries at Trader Joe's. The freeze dried blueberries add both flavor, a little texture, and a great finishing touch. If you cannot find them, don't worry. (4) Remember to always zest your lemon first, before cutting to squeeze out the lemon juice. (5) The inspiration for the Lemon Blueberry Coffee Cake came from an April 2022 Food and Wine recipe (Blueberry and Meyer Lemon Breakfast Pastry). Changes were made to several ingredient amounts and ratios. (6) Instead of making one large pastry, you could also make smaller sized individual pastries by cutting the puff pastry into an even number of square or rectangular pieces. Baking time may need to be adjusted.

Boursin Cheese Salmon Tartines

The arrival of spring doesn't just bring the anticipated appearance of a colorful and green landscape, but it seems to call for the return of the weekend brunch. One preferably enjoyed outdoors on the decks or patios that have gone mostly unused during the winter months. Not that we need a reason, but Easter, Passover, Mother's Day, Father's Day, or countless graduation gatherings only seem to further entice us to host a weekend brunch for friends and/or family. 

One of the benefits of brunch is that it generally takes very little time or effort to pull off. The only difference between creating a good brunch and a great brunch has everything to do with presentation. And it's as simple as artfully arranging platters of fruits and (homemade or bakery bought) pastries, whipping up a pan of soft scrambled eggs, brewing some coffee, and replacing bagels, cream cheese, and lox with these show stopping Boursin Cheese Salmon Tartines. With or without mimosas and/or Bloody Marys, there may not be an easier way to create an unforgettable meal. 

Beautiful, delicious food always calls for the use of real plates, real glassware, and real silverware. It's one of those 'if you know you know' unwritten rules of casual entertaining. 

The only advance preparation required for these Boursin Cheese Salmon Tartines is making the pickled red onions the night before. However, if you too have recently discovered the delicious versatility of pickled red onions, you will probably already have a jar of them in your refrigerator! Now that pickled red onions are a new staple around here, I also almost always have cream cheese and capers in the refrigerator. Which means the only things I need to buy when making these tartines is a fresh baguette, the Garlic & Herb Boursin Cheese, Nova or Smoked Salmon, and some fresh dill. Depending on the freshness dates on the packages of both the boursin cheese and salmon, I generally like to buy several of each as they both can be used for so many other things.

You can get anywhere from 18-22 slightly generous 1/4" slices from the baguette when it's cut on the diagonal. I prefer buying the artisan versus whole wheat baguettes. Partly for flavor and presentation, but mostly because of personal preference.

Brush both sides of the baguette slices with olive oil and lightly sprinkle them with flaky sea salt before putting them on a large rimmed baking sheet in a preheated 400 degree (F) oven for 9-11 minutes. It doesn't take long for them to become golden and perfectly crisp. Note: If you do not have a heavy bottomed baking sheet, then put two baking sheets together. Thin baking sheets could give way to a burnt bottom.

Assembling the Boursin Cheese Salmon Tartines is incredibly easy. After slathering on some of the whipped boursin cheese and cream cheese mixture on the toasted bread, you simply place a generous piece of salmon on top before finishing it with some pickled onions, chopped fresh dill and capers. Cut up some lemon wedges, arrange the tartines on a platter, and walla there you have it! Easy peasy.

The herbed creamed cheeses, the luscious salmon, the tart, sweet pickled red onions, the lemony tang of the capers, and the sweetness of the dill on top of the slices of the toasted baguette combine to make the most gorgeous, mouthwatering bites of deliciousness. These are so fantastically good it's highly unlikely you will have any leftovers.

So, if by chance, you were looking for a reason to host a brunch, these Boursin Cheese Salmon Tartines are more than reason enough. You can serve them assembled or a-la-carte, but in all honesty, the tartines have the biggest WOW factor when served already put together. 

These Boursin Cheese Salmon Tartines are almost guaranteed to make your friends and family feel special and walk away so impressed they will be talking about your brunch for days, maybe weeks. So what is not to love about the visually stunning presentation of a dish made with simple ingredients and having incredible flavors? Let me know if you come up with any reasons.

Recipe

Boursin Cheese Salmon Tartines

Makes 18-20 tartines, Serves 6-8

Ingredients

1 fresh baguette, cut into generous 1/4" slices on the diagonal (you should get anywhere from 18-22 slices)

Extra-virgin oil

Flaky sea salt

4 ounces cream cheese, softened 

5.2 ounce (150g) package of Garlic and Herb Boursin Cheese

8 ounces (227g) Nova Salmon, cut into slices

2 Tablespoons capers

About a 1/2 cup Pickled Onions

Freshly chopped dill

Lemon Wedges from 1-2 lemons

Directions

1. Preheat the oven to 400 degrees (F). 

2. Lightly brush both sides of the sliced baguette with extra-virgin olive oil. Lightly sprinkle with flaky sea salt. Place on a large, heavy bottomed rimmed baking sheet. Bake for 9-11 minutes or until lightly golden. Remove from the baking sheet and let come to room temperature.

3. In a medium sized bowl, beat the cream cheese and boursin cheese until creamy. Set aside.

4. For the assembly, spread a generous tablespoon (or slightly more) on each piece of toasted bread. Then place a generous piece of the sliced salmon on top of the cheese layer. Top with some pickled onions, capers, and chopped dill. 

5. Serve immediately on a large platter with a side of lemon wedges. 

Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

When it comes to baking, cooking, and entertaining, I have lived rather comfortably in the 'making semi-complicated, slightly ambitious and easy, almost effortless recipe' worlds for awhile now. Sometimes I stay at one end of the continuum for awhile before either slowly or suddenly shifting to the other. Lately though, it seems I have been spending a surprising (for me) amount of time making simpler, easier recipes. And, for the foreseeable future (at least for the next few weeks) it looks like I will have comfortably settled in to this low-effort, high reward space. Which has got me thinking that this might the best kind of cooking, baking, entertaining niche to be in. But yes, there is a catch (isn't there always?). My concept of an uncomplicated, straightforward, no sweat recipe might not be the same as everyone's else. So rather than go on endlessly on what those concepts mean to me, I think sharing examples of my idea of 'easy' recipes would work better. The Pickled Red Onions-Version 2, the Boursin Cheese Beef Wellington Bites, the Mississippi Pot Roast, and now these insanely delicious Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines all fall into what I would consider almost effortless, destined to impress, having a high wow factor recipes. Hopefully we are on the same wavelength!

As the days get longer and the temperatures get warmer, I much prefer a meal of noshing on little bites rather than sitting down to a full blown meal. Already I am anticipating these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines will be making highly regular appearances around here in the weeks ahead. They might even find their way on to the short list of 'house appetizers'!

For those of you who regularly follow me, you know this isn't the first recipe featuring either grilled or roasted mini or regular sized sweet peppers. There are recipes for Roasted Mini Sweet Peppers, Burrata, and Italian Meats Crostini, Roasted Red Pepper and Goat Cheese Crostini, Roasted Pepper Salad, Goat Cheese and Grilled Bread, Sheet Pan Bratwurst, Sweet Peppers, and Onions, and Grilled Baby Sweet Peppers with White Balsamic Vinaigrette and Burrata. Guess you might say I am quite smitten with sweet peppers.

When it comes to mini-sweet peppers, I prefer to roast them rather than grill them as I love how their texture and flavor changes when cooked at a relatively high temperature. Generously drizzled with extra-virgin olive oil, and lightly sprinkled with flaky sea salt, the mini sweet peppers get a nice char on them, become lusciously sweeter, and incredibly tender after 40-50 minutes in a preheated 400 degree (F) oven. And other than the stem, the entire sweet pepper is edible. 

Goat cheese and grilled/roasted red peppers are a match made in heaven. The tanginess of the goat cheese and the sweetness of the peppers is a craveworthy flavor combination. But instead of serving the roasted peppers with some crumbled goat cheese, the whipped goat cheese spread takes this appetizer to a completely new level. Made with only four ingredients (goat cheese, cream cheese, extra-virgin olive oil, and flaky sea salt), it whips up to a swoonworthy level of creaminess in a matter of minutes.  The best part is that can be made early in the day (or the day ahead). You just need to take it out about 45-60 minutes prior to serving to give it some time to return to an easily spreadable consistency.

Cutting a baguette into generous 1/4" thick slices on the diagonal (versus cutting it into rounds) not only creates a better surface to spread the whipped goat cheese and lay on a roasted mini sweet pepper, it becomes worthy of being called a tartine. Some of you might be wondering 'what exactly is a tartine?'. The simple answer is that it's a French word for an open-faced sandwich. Normally served for breakfast or lunch, it can also be a scrumptious, indulgent appetizer. Cutting the baguette on a long diagonal, brushing both sides with some extra-virgin olive oil, and roasting in a preheated 400 degree (F) oven for 9-11 minutes (or until golden) is how the perfect 'surface' for these Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines is created.

I would be remiss if I didn't divulge to you that there is an addictive, irresistible quality to these tartines. Unless you have great self-control, it is impossible to eat just one. And more than likely if served at a gathering of four to six people they will all disappear. Is there anything more satisfying to a hostess than having an empty platter at the end of the evening? (I think not!). 

Because the Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines make for an impressive presentation and even more satisfying eating experience, you might get asked if they were hard to make. I will leave it up to you whether or not to reveal how easy they were to make.

Recipe

Whipped Goat Cheese & Roasted Mini Sweet Pepper Tartines

Serves at least 6 as a hearty appetizer

Ingredients

1 pound (454g) mini sweet peppers (red or multi-color)

1/2 cup extra-virgin olive oil

Flaky Sea Salt

8 ounces (227g) goat cheese, slightly softened

4 ounces (113g) cream cheese, slightly softened

2 Tablespoons extra-virgin olive oil

1/4 teaspoon Flaky Sea Salt

1 fresh baguette, cut on the diagonal into generous 1/4" slices 

Optional: Non-toxic or edible flowers, if using

Directions

1. Preheat the oven to 400 degrees (F). Have a large rimmed, heavy bottomed sheet pan ready.

2. Lay the mini-red sweet peppers flat in a rimmed cast iron pan (large enough to hold the peppers). Pour over the olive oil and lightly sprinkle with sea salt. Roast for 40-50 minutes or until the peppers are slightly charred and have softened. When done, remove from the oven. Set aside.

3. Lightly brush both sides of the sliced baguette (tartines) with olive oil. Lightly sprinkle with flaky sea salt. 

4. On the large, rimmed, heavy bottomed sheet pan, bake the tartines for 9-11 minutes or until lightly golden. Remove from the oven and set aside.

5. In a small food processor, whip the goat cheese, cream cheese, and sea salt until smooth. Add in the olive oil and process until smooth and creamy. Transfer mixture to a serving bowl. Optional: Drizzle a small amount of extra-virgin olive oil over the top.

6. On a large platter, place the bowl of whipped goat cheese in the center. Arrange the roasted mini-peppers along one side of the bowl and the toasted tartines on the other side of the bowl. 

7. Place a few flowers, if using, on the platter.

8. Serve immediately with your favorite beverages.

Notes: (1) For a gathering for 7-10, use 1 1/2 pounds (681g) mini-sweet peppers and 3/4 cup of extra-virgin olive. Baking temperature and time will not change. (2) One large baguette will give you enough tartines and there will be enough whipped goat cheese if you increase the amount of peppers roasted. (3) You can make the whipped goat cheese early in the day or the day before. Just remove from the refrigerator at least 45 minutes before serving so it can return to a spreadable consistency. 

Horseshoe Bend at Sunrise, Paige, Arizona (March 2022)

Orange Yogurt Cake with Coconut Cream Cheese Icing

As much as I love cookies, I secretly harbor an even greater fondness for cake. While I have a weakness for decadent layered cakes (especially chocolate ones) slathered in icing, my sweet tooth is easily satisfied with simple, one bowl cakes. The kinds you can make on a whim. Ones so versatile they are equally impressive as a snacking, afternoon tea, Sunday brunch/dinner, or holiday cake. Which explains in part why I am currently smitten with this luscious, moist Orange Yogurt Cake with Coconut Cream Cheese Icing. But the best part of this cake is that it hits all the right notes: simple, easy to make, pretty, delicious, flavorful, and, highly adaptable.

Adding to this cake's already long list of virtues is that it is a relatively inexpensive cake to make. However, it delivers like it came from a high end bakery in both flavor and appearance. 

The inspiration for this Orange Yogurt Cake with Coconut Cream Cheese Icing came from a recipe in Julia Turshen's "Simply Julia: 110 Easy Recipes for Healthy Comfort Food" cookbook. While the changes made to the ingredients were minimal, there was a significant alteration made to the cake's appearance. Instead of making the cake in a loaf pan and serving it with some additional yogurt and orange slices, this cake was baked in a nine inch round cake pan and topped with a coconut cream cheese icing. Changes that took the cake from being simple to a little bit fancy.

The ingredients for this Orange Yogurt Cake are a little surprising (in a good way) as they are relatively inexpensive and easily accessible. Yet more reasons to put this cake in the 'winner' category. There are two secret ingredients: full fat plain Greek yogurt and extra-virgin olive oil. Both of which contribute to the cake's moistness and texture. And instead of using only all-purpose flour, this cake is made with both all-purpose and whole wheat flours. The whole wheat flour not only brings a little more nutritional value to the cake it plays a significant role in its' density. Equal parts all-purpose and whole-wheat flours create a cake with a perfect texture. 

For the most optimal results, I highly recommend you weigh your ingredients. But if you don't have a scale, it's important to measure using the right tools. Liquids should be measured in liquid measuring cups. Solids should be measured in measuring cups intended for use with dry ingredients. Because liquid and dry measuring cups do not hold the same volume, you risk having inconsistent results each time you make a recipe when you use liquid measures for dry ingredients and dry ingredients in liquid measure. Even worse, you are likely have a less than desirable outcome causing you wonder why your cake didn't look or taste anything like the one you saw or ate. 

When the dense crumb, moist, citrusy flavored cake is combined with the mouthwatering cream cheese icing this dreamy cake it seems to take on a kind of Creamsicle-like eating experience. The combination of flavors and textures in the cake and icing are nothing short of heavenly. 

For those of you who love coconut, this cake is pure bliss. But for those of you who aren't coconut fans, this Orange Yogurt Cake is just as delicious lathered with a simple cream cheese icing.

There is something rather appealing about a round versus a square cake. The cake batter just happens to fit perfectly in a nine-inch cake pan. 

Baked in a preheated 350 degree (F) oven, the baking time ranges somewhere between 25 and 35 minutes (my baking time was 30 minutes). You can test for doneness by either pressing lightly on the cake (it will be firm but bounce back) or a toothpick tests clean when inserted in the center of the cake.

If you were looking for a scrumptious, swoonworthy cake to serve for Easter Dinner or Mother's Day Brunch, look no further because you have now found it! Although you hardly need a reason to make a cake destined to wow both your taste buds and eyes. Because this is one of those cakes you should make simply to satisfy a sweet tooth or to bring a little bit of sunshine into the lives of your family/friends.

Recipe

Orange Yogurt Cake with Coconut Cream Cheese Icing

Makes one 9" cake - serves 8-10

Ingredients

Cake

2 large eggs, room temperature

1 cup (227) full fat Plain Greek Yogurt

1/2 cup (120ml) extra-virgin olive oil

Finely grated zest from one large navel orange

Juice from one large navel orange (2.5 ounces)

1 Tablespoon vanilla

2/3 cup (133g) granulated sugar

2 teaspoons baking powder

1/2 teaspoon Kosher salt

1 cup (130g) all-purpose flour

1 cup (130g) whole wheat flour

Icing

8 ounces (226g) cream cheese, room temperature

1/2 cup (113g) unsalted butter, room temperature

2 cups (240g) confectionary sugar, sifted

2 teaspoons vanilla

1/4 teaspoon Kosher salt

1 cup (95g) flaky sweetened coconut flakes

Directions

Cake

1. Preheat oven to 350 degrees (F). Spray a 9" cake pan with canola oil and line with a piece of parchment paper. Set aside.

2. In a large bowl, whisk together the two eggs until well blended.

3. Add in yogurt, olive oil, vanilla, sugar, salt, orange zest, orange juice and vanilla. Whisk until combined.

4. Stir together the all-purpose flour, whole wheat flour, and baking powder in a medium bowl together before adding it in to the orange, yogurt mixture. 

5. Gently whisk the flour mixture just until it's blended in (no streaks remain). Be careful to not overmix.

6. Pour into the prepared pan. Smooth the top with an offset spatula.

7. Place the cake pan on a large baking sheet and insert into the oven. Bake for 25-35 minutes or until the cake is done. Remove from oven and place the cake pan on a cooling rack. Let cake rest for at least 10 minutes before transferring to a platter. Let the cake come to room temperature before icing.

Icing

1. In a medium sized bowl, beat the cream cheese until smooth using a hand held mixer.

2. Add in the butter and beat until the mixture is smooth and creamy.

3. Mix in the vanilla and Kosher salt.

4. With the mixer on low, add in the sifted confectionary sugar. Beat until the mixture is smooth.

5. Spread the cream cheese icing on the top of the cake. Note: If not topping with the coconut, use a spoon or an offset spatula to swirl a design into the icing.

6. Sprinkle the coconut over the top.

7. Cut and serve. 

8. Store any leftover cake covered and chilled in the refrigerator.

Notes: (1) Slight adaptations made to Julia Turshen's Orange Yogurt Cake recipe from her cookbook "Simply Julia: 110 Easy Recipes for Healthy Comfort Food".