I love all things lemon. Lemon meringue is my favorite pie. Lemon is my favorite Starburst and my favorite Skittles flavor. I have a board on Pinterest just of lemon recipes. So, when I saw this recipe, I knew that I had to give it a shot. Now, when you read through the recipe you will probably think, “Wow, that does look easy.” Well, I looked at it and thought, “Wow, that looks easy but I’m going to be even more lazy when I make it.” So, instead of making a lemon curd, I used a store bought one. I know. I know. I could’ve easily made a homemade curd, and I very well might do that the next time I make this one to ensure that it’s super lemony. But, when you plan on making something for an occasion like Easter, I feel like it’s perfectly fine to take some shortcuts if it means less stress and less work.
The best part of this recipe? I mean, besides just how easy it is? This is something that little girl could easily help me out with. She had the job of poking the holes into the cake. And then she had the job of eating a spoonful of Cool Whip.
The verdict? Will definitely make this one again since it was so incredibly easy but if I use store bought curd again, I think that I’ll heat it up before adding to the cooled cake so that it really seeps down into the cake. I think ensuring that the curd is pourable will also make it a little more lemony in each bite. But, all in all, a nice little cake recipe. It makes me want to play around with other poke cake recipes.
This was what our daffodils looked like a week ago. And a week later, we are back in the 70s! Finally! Spring actually looks like it is here to stay! Happy, happy Easter!
The last time that I made this bread, I said that perhaps the next time that I made it I would play around with the recipe some. Well, let’s just say that tonight’s bread probably took that a bit too far. First off, I realized after I already started mixing ingredients that we didn’t have any eggs. O. K. A quick search led me to this site with some substitutes for eggs. If you are searching for egg substitutes, please keep in mind what you are preparing. This site lists some substitutes for different types of baked goods (bread vs. cookies).
Problem 1 solved.
I added the rest of the ingredients. I like to clear up the kitchen as I work so I started to throw measuring spoons into the dishwasher. At that point, I realized that when I had added baking powder to the dough I actually should have added baking soda. Oh. Great. At that point, I figured that this bread was either going to be edible or throw-out-able and there would probably not be an in between. So, go big or go home, right? I added 1/3 cup of oats. Why? Because the whole point of baking the bread tonight was to play around with the recipe. The dough quickly became really, really, really thick. Insanely thick. 1/3 of oats could make that much of a difference? Who knew? Not me. To counteract that I added a couple squirts of honey. I figured at that point I had nothing to lose. (Plus, if the bread didn’t turn out heavy as a brick, honey and banana always pair well together.)
I threw it in the oven with the knowledge that in an hour I would either have an experiment gone right or a large loaf of cat food.
It is definitely darker than the last time and a lot denser. It also has a weird under-cooked flavor. Is it edible? Yes. Is it really yummy? Um, no. But, I haven’t lost my determination to keep playing around with this recipe. But, I think that next time I’ll check to be sure that I have all of my ingredients ready to go before I start mixing.