Triple Lemon Streusel Cake

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Lemon is a total winter-time gem and its brightness is much appreciated during these dreary months. While I love the spices and rich flavors that speak to us during these cooler months, I really appreciate the bright zing of citrus. And when I make something with lemon I really want the citrus flavor to be punchy with lots of tart to balance the sweet.

This cake from Izy’s book is a lemon dream. I bought this book as a total treat-yo-self stle gift and I am so glad I did…I’ve got so many recipes bookmarked but this one snagged my attention immediately. I mean, I love all things streusel topped–texture for life!–but it also packs a ton of lemon flavor into a humble little cake. It punches up the lemon 3-fold with lemon juice + zest in the batter, a cream cheese and curd layer, and a tart lemon drizzle. It’s pretty much the perfect lemon-y treat–the topping is crunchy, while the middle hides a creamy, lemon layer reminiscent of cheesecake, and the batter has that zest plus little bits of oats that give this tender cake a pleasant texture. It’s the kind of snack cake that disappears piece-by-piece before you know it and leaves you pinching the final crumbs out of the pan. Which makes it a little dangerous, but totally perfect for sharing.

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Triple Lemon Streusel Cake

From Top with Cinnamon 

Serves 12

for the topping:

2 tablespoons demerara (raw) sugar

1/4 cup all-purpose flour

2 tablespoons rolled oats

2 tablespoons unsalted butter

pinch of salt

for the cake:

1/2 cup unsalted butter

3/4 cup granulated sugar

1 tablespoon grated lemon zest

2 tablespoons lemon juice

2/3 cup buttermilk

2 large eggs

1 1/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup rolled oats

5 tablespoons cream cheese, softened

4 tablespoons lemon curd

for the glaze:

2/3 cup confectioners sugar

1 tablespoon lemon juice

Combine the topping ingredients in a bowl, rubbing the butter into the dry ingredients until a crumbly mixture is achieved. Set aside.

Preheat the oven to 350ºF. Grease an 8×8 inch square baking pan and line with parchment leaving an overhang on two sides (I like to secure the sides with metal binder clips).

In a small bowl, stir together the cream cheese and lemon curd.

Begin making the cake batter by melting the butter. In a mixing bowl combine the melted butter with the sugar, lemon zest and juice, and buttermilk until well mixed. Beat in the eggs, then fold in the flour, baking powder, salt, and oats (the batter will be a bit lumpy from the oats). Spread 1/3 of the batter into the bottom of the prepared baking pan. Spread the cream cheese and lemon curd mixture over the batter in the pan. Dollop the remaining cake batter over the cream cheese layer and spread it out evenly. Spread the topping mixture over the cake batter and bake the cake in the center of the oven for 35-45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Mix together the glaze ingredients and drizzle over the cake once it has cooled.

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Roasted Brussels Sprouts Dip and Brûléed Lemon Mascarpone Dip

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Roasted Brussels Sprouts Dip

Guys! A while back I made some warm, cheesy dips for Wisconsin Cheese Dairy Dips and damn, they are so good. Not to pat myself on the back or anything…but, I mean, cheese-on-cheese-on-cheese-plus-carbs always wins. One of these dips is savory and the other is sweet and both are totally holiday-party-worthy.

First, is the Roasted Brussels Sprouts Dip. It has my favorite way to eat brussels sprouts–roasted–plus bacon, cream cheese, and cheddar cheese!

Second, we have a Brûléed Lemon Mascarpone Dip. OMG, lemon curd, mascarpone, crunchy sugar topping, AND cookie dippers! DEAD. I highly suggest a spice cookie dipper for this. It’s a sweet, cheesy holiday miracle…as all holiday miracles should be.

Head over to Wisconsin Cheese for more dips and recipes!

Brûléed Lemon Mascarpone Dip

 

Full disclosure: I made these cheesy recipes for Wisconsin Cheese Dairy Dips and was compensated for recipe development and photos. However, as a cheese-lover, all opinions and words are my own. Enjoy!

Spicy Orange-Bourbon Hot Chocolate

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How was your Thanksgiving weekend? Ours was good. It was easy and fun. I made this Chocolate Mousse Pie with Phyllo Crust and it was SO GOOD and much simpler to make than I anticipated. I’m obsessed with it and plan to make it for Christmas, since my brother loves chocolate pie and this version is my new favorite. I also mades these dinner rolls and the mashed potatoes–which I kept warm in the slow cooker and it’s totally my new favorite trick. I also learned that I find rice-ing potatoes super satisfying. It’s on par with melon-balling. I’m a weirdo. Casper snatched a handful of stuffing from Sean’s plate, but luckily he couldn’t figure out how to put it in his mouth (since he’s not on solids yet) and ended up just sucking on the back of his hand instead.  It was pretty funny.

In lieu of Black Friday shopping, I stayed at home in my jams all day, did a bit of online shopping, and decked the dang halls because I LOVE CHRISTMAS. I love it, guys. A lot.

I also made this spicy, boozey, hot chocolate. Sean and his brother had some after kicking the soccer ball around at the park and I’m pretty sure it was the perfect warm-up since it was super cold and windy out there. It’s made with chopped chocolate, so it’s super-rich and creamy. There’s also orange zest in there, which cuts the richness a bit and adds a ton of flavor. The cayenne is spicy and brings on another level of heat, while the bourbon warms everything up in the way only bourbon can.

It’s seriously so good. This may be the winter of hot chocolate. I hope you don’t mind.

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Spicy Orange-Bourbon Hot Chocolate

Makes 2-3 servings

2 cups whole milk

2-3 large pieces of orange peel

1/8 teaspoon cayenne pepper

3 ounces finely chopped bittersweet chocolate

2 ounces bourbon

whipped cream, additional chopped chocolate, and cayenne for topping

In a saucepan combine the milk with the orange peel and cayenne. Warm the milk over medium heat in a saucepan until small bubbles begin to appear around the edges and the milk begins to steam. Try to avoid boiling it. Turn off the heat and add the chopped chocolate, then cover with a lid and let it sit for a minute or two before whisking to combine. Whisk in the bourbon and pour into 2 or 3 mugs, top generously with whipped cream and a sprinkle of chopped chocolate and cayenne.

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