Knock-off Starbucks Lemon Loaf

John is addicted to everything Starbucks and I've been on a copy-cat recipe kick... which has turned into the perfect combination in our house! (If you take a peek at my Pinterest, you'll see an accumulation of tons of knock-off recipes that I'm just itching to try.  So there will most definitely be more knock-off recipe posts!)

I found this absolutely delicious recipe on On Sutton Place (which is a delightful cooking blog) and had to try it. I've added a few tweaks (but mostly because Ann's recipe was for mini-loafs, and I made a gigantic one).  When I made it, I doubled it and sent one loaf in with John to his command. We had just moved into our temporary apartment (because yes, we are moving so very shortly) and needed a microwave. One of John's coworkers offered to trade a basically new microwave for another loaf of lemon bread.

No, I'm not joking, and yes, it really tastes that good!

You'll Need

Loaf:

• 1 1/2 cup flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 eggs
• 1 cup sugar
• 2 tablespoons softened butter
• 1 teaspoon vanilla
• 2 teaspoons lemon extract
• 1/3 cup lemon juice (I used freshly squeezed)
• 1/2 cup of oil
• zest of one lemon

Glaze: 

• 1 cup powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon lemon extract
• juice of 1/4 lemon

Directions:

1. Preheat oven to 350.
2. Combine flour, baking soda, baking powder and salt.
3. In a mixing bowl combine eggs, sugar, butter, vanilla and lemon extracts, and lemon juice with the whisk attachment.
4. Pour dry ingredients. into the wet. Blend smooth.
5. Add oil and lemon zest. Mix well.
6. Pour into 9x5 pan and bake for 45 min. or until an inserted toothpick comes out clean.
7. Remove from oven and let cool.
8. Combine glaze ingredients an
9. Use a butter knife to gently loosen the edges of the loaf. Remove the bread and place on a wire rack (I had to bypass this because my wire racks are currently packed and ready for our PCS move.) Place a cookie sheet under the rack and pour glaze over loaf. 

Cutting tip: The loaf cuts much better and cleaner when refrigerated. 

Crispy French Bread Recipe

A few posts ago, I shared a quick recipe for really delicious Bruschetta Pizza Slices. In case you forgot about that post, go ahead and drool a little over this picture. Even writing about it makes me want to make that for dinner!

Today, I'm sharing the French Bread recipe I used for those bruschetta slices. I've been on a bread kick recently-- quick breads, sandwich breads, artisan breads-- and I've had a blast doing it.

You'll Need:

• 2 Fleishman's packets of yeast
• 2 cups warm water
• 1 teaspoon sugar
• 2 teaspoons salt
• at least 5 cups of flour

Directions:

1.  In a mixing bowl, combine and let foam:  2 packets of yeast, 2 cups of warm water, 1 teaspoon sugar, 2 teaspoons of salt, and 1 tablespoon of flour. The mixture, when foaming properly will look off-white and thick. 
2. Add to the yeast mixture, 4 1/2 cups of flour and mix. (I used the bread hook on my Kitchen Aid.) Add 1/2 cups of flour at a time until the dough comes together.
3. Knead by hand and place dough back into mixing bowl. Cover with a damp cloth and let the dough rise until it doubles.
4. After the bread has doubled, punch down and shape into loaves. Place on a cookie sheet. If you like, dust the sheets with cornmeal. Let rise again (about 30 minutes). 
5. Preheat the oven to 400 F. 
6. Brush the tops of the loaves with water and salt and bake for 20 minutes or until the loaves begin browning. 

Et voila! Mange avec la beurre!  (And that's as far as my three semesters of French can get me.)

DIY Chalkboard Cookie Tins

It's been a while since I've posted a craft that has nothing to do with wedding planning! This one is one of my favorites. It's sure to be one of yours too. I have not been one to jump on the Chalkboard Paint Everything bandwagon. I think chalkboards are cute, but as a former high school teacher who had a chalkboard (and consequently, chalk dust) everywhere every day, it's not something that I want to welcome into my home.

Once you make your own, take it to church, a potluck, or a friend's house. Write down your name, the contents,  a recipe, or allergy information. Doodle a cute holiday message or picture! The possibilities are endless-- just wipe it clean and start again!

You'll need:

• a paintbrush
• a bottle of chalkboard paint (I used DecoArt)
• masking tape or painter's tape
• a cookie tin
• washable marker 
• ruler
• white chalk

Directions:

1. Remove the cookie tin lid from its base and wipe with wet cloth. Let dry. 

2. Using a ruler, measure the top of the lid and mark the halfway point with a pencil or washable marker. 

3. Lay a strip of masking tape across the middle of the tin. Make sure to firmly press the edges of the tape down so that paint can’t get underneath. 

4. Using only vertical brushstrokes, paint one half of the top of the cookie tin. Let dry for an hour. Then, paint a second layer, this time using only horizontal brushstrokes. Let dry and cure for 24 hours. 

5. Remove masking tape. If paint has seeped under masking tape, gently rub away with a finger.

6. Lightly rub chalk over the top of the chalkboard and wipe off with a wet cloth.

7. Add your name, recipe, allergy information, or other note and take to a picnic or potluck!

Cute and useful, don't you think?