sometimes my kitchen counter looks like this :
veggies EVERRRYWHEERRRE . they're my favorite and fruit is a close second . i could go on about this for a lot of paragraphs . but then sometimes my counter looks like this ........
donning peaches and bacon . oh my . i'm still refining this experiment... do you have a favorite bacon dessert? i'm so curious.
also, this week, my counter looked like this :
i'm reading an everlasting meal and have doggy-eared almost every other page . i highly recommend it for anyone who wishes with all their might they were a chef, but is every so slowly finding their way through this learning curve called cooking . i am one of those folks, and this book is beyond inspiring .
and then, today, my counter looked like this :
that's a half eaten lemon rosemary loaf, and i can say with no shame that i would've eaten the entire thing by now but i'm saving it for dessert tonight . ( p a t i e n c e ) .
the first few bites i enjoyed with my friend morgan, who came over this morning for coffee & i shoved this lemon loaf in her face & demanded (politely) that she try it . she was even sweet enough to snap a photo of it fresh out of the oven .
the beautiful thing about this lemon loaf of joy is it doubles as a lovely breakfast or dessert, which gives you all the more reason to bake it, savor it and share it . here's the recipe for your oven:
3/4 cup butter, room temperature
1 cup sugar (i used raw sugar)
2 tbsp lemon juice
2 tsp vanilla
1/2 cup plain greek yogurt
1 1/2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 tbsp fresh rosemary, finely chopped
preheat oven to 350 degrees . in a medium size bowl cream the butter and sugar with a mixer ( or with a wooden spoon and a lot of exuberance ). add lemon juice, lemon zest and vanilla . next add to the mixture greek yogurt and eggs, one at a time . then add flour, baking powder, salt and rosemary .
mix ingredients together until combined and creamy . you'll want to grease a loaf pan (i just used butter, but cooking spray is another good option) . pour your batter into the loaf pan and place in the oven and bake for 45 minutes, or until a toothpick stuck into the middle comes out without any doughy batter . cut a fresh sprig of rosemary and adorn the top of your loaf so you can admire it just a little bit longer before you eat it right out of the pan . not that i ever do that .
(adapted from baked bree) .