Girls night with Billie! Pork chops and steamed broccoli and carrots on a bed of orzo. #dinner #foodporn #yummm  (at Hufflepuff Common Room)

Girls night with Billie! Pork chops and steamed broccoli and carrots on a bed of orzo. #dinner #foodporn #yummm (at Hufflepuff Common Room)

Good lord, it smells amazing in my apartment. This beef stew is going to be a treat…at about 7:00 PM.

Good lord, it smells amazing in my apartment. This beef stew is going to be a treat…at about 7:00 PM.

This is about to turn into a batch of my favorite Christmas cookies.

This is about to turn into a batch of my favorite Christmas cookies.

Quite possibly the best-looking batch of pumpkin bread I’ve made yet.

Quite possibly the best-looking batch of pumpkin bread I’ve made yet.

I made a thing. If you want to eat the thing, you should come to GSA tonight. #pumpkin #cheesecake
Also, this is my 10,000th post. Recipe source here.

I made a thing. If you want to eat the thing, you should come to GSA tonight. #pumpkin #cheesecake

Also, this is my 10,000th post. Recipe source here.

Pure glory. #cheesypotatoes #yummm

Pure glory. #cheesypotatoes #yummm

Today’s lesson: do not stick your fingers in a bowl of spinach you literally JUST took out of the microwave.

Day eighteen: my diabetes is 15 today! So we made a cake. Next year it’ll be old enough to drive…they grow up so fast! #30dayphotochallenge

Day eighteen: my diabetes is 15 today! So we made a cake. Next year it’ll be old enough to drive…they grow up so fast! #30dayphotochallenge

Day fifteen: cupcakes from scratch for a coworker’s last day tomorrow! #30dayphotochallenge

Day fifteen: cupcakes from scratch for a coworker’s last day tomorrow! #30dayphotochallenge

Hands Down Best Lemon Poppyseed Bread

bohedonist:

An adaptation from Rose Levy Beranbaum’s ‘Cake Bible,’ I found this recipe on the joyofbaking.com. For the outstanding outcome, its a cinch to prep, the flecks of lemon zest bringing in the necessary brightness, and the butter just making it better!

Lemon Poppyseed Bread

3 large eggs

1 1/2 tsp pure vanilla extract

1/4 cup (60 ml) milk

1 1/2 cups (195 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1 tsp baking powder

1/4 tsp salt

1 tbs grated lemon zest (outer yellow skin of the lemon)

 tbs (30 grams) poppy seeds

13 tbs (184 grams) unsalted butter, softened

Lemon Syrup:

1/4 cup (60 ml) fresh lemon juice

1/3 cup (65 grams) granulated white sugar

Preheat oven to 350 degrees F and place the oven rack in the center of the oven. Butter and flour the bottom and sides of a loaf pan. Line the bottom of the pan with parchment paper and butter and flour the paper. In a separate bowl, whisk  together the eggs, vanilla extract, and milk.

In the bowl of your electric mixer, or with a hand mixer, beat the flour, sugar, baking powder, salt, lemon zest, and poppy seeds until combined. Add the softened butter and half the egg mixture and mix on low speed until moistened. Increase the speed to medium and beat for about one minute. Scrape down the sides of the bowl and add the remaining egg mixture in two batches, beating about 30 seconds after each addition.

Scrape the batter into the prepared pan and bake for 55-60 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean. You may have to cover the bread with buttered foil after about 30 minutes if you find the bread over-browning.

Meanwhile, in a small saucepan, bring the sugar and lemon juice  to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot load all over with a wooden skewer or toothpick and then brush the top of the loaf with about half the hot lemon syrup. Cool the loaf in the pan for about 10 minutes then invert onto a greased wire rack. Brush the remaining syrup onto the bottom and the sides of the loaf. Reinvert the bread so it is right side up and then cool the bread completely before wrapping. Store at least overnight before serving to allow the lemon syrup to distribute throughout the loaf.

I used this recipe last night - delicious! It came out more tart than sweet because I used a little too much lemon juice in the syrup, but I’m satisfied with the results.