Creme Brulee Round-Up {Foodie Holiday}

If only I had my blow torch...LOL!!

Creme Brulee is one of my all-time favorite desserts. From cracking that crunchy, torched sugar topping with my spoon to tasting the creamy deliciousness of the custard, I love absolutely everything about this dessert. The last one I made was Ginger-Lemon and it was to die for!! Just the thought of it makes me want to get my fix the moment I'm back on my home turf.

Happy National Creme Brulee Day!!

Sheila Denise

Photo Credits: Foodgawker

Lemon-Glazed Butter Cake

I was introduced to this recipe by a member of an online community. When I read the ingredients, I immediately knew I'd love this cake. Being a lover of lemons and knowing that lemon zest was in the batter and that it was drenched with a lemony glaze, how could I go wrong. So instead of happy hour or dinner on a Friday night, my focus was on getting home to make this cake.

The original recipe is in the April 2009 Gourmet Magazine and this is how they described the cake: The clean, bright flavor of this simple cake makes dinner guests perk up and exclaim, “I haven’t had this for years!” And then they devour what’s on their plates and ask for seconds.

I agree, this cake is delicious. It's lemony, light, not too sweet, perfect with super-sweet strawberries to compliment the tangyness--an oh so appropriate welcome to Spring. Best of all it's one of the simplest cakes I've ever made. I went a little crazy with the powdered sugar...sue me.


Lemon-Glazed Butter Cake

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• Rounded 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon whole milk
• 1 tablespoon grated lemon zest
• 1/2 teaspoon pure vanilla extract
• 1 stick unsalted butter, softened
• 3/4 cup granulated sugar
• 3 large eggs at room temperature 30 minutes
• 1 cup confectioners sugar
• 1/4 cup fresh lemon juice

• Garnish:

  confectioners sugar for dusting

• Preheat oven to 350°F with rack in middle. Butter and flour an 8- by 2-inch round cake pan.
• Whisk together flour, baking powder, and salt. Stir together milk, zest, and vanilla.
• Beat together butter and granulated sugar with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition.
• At low speed, mix in flour mixture in 3 batches, alternating with milk mixture, beginning and ending with flour mixture and mixing until each addition is just incorporated.
• Pour batter into cake pan and smooth top, then rap gently on counter to release any air bubbles. Bake until golden and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Cool in pan 10 minutes.
• Whisk together confectioners sugar and lemon juice until smooth.
• Turn out cake onto a rack set over a baking sheet, then re-invert. Brush top and side of cake with all of glaze. Cool completely.

Cooks’ note: Cake can be glazed 1 day ahead and kept at room temperature.

Sheila Denise

Gifts From Barcelona...Thanks Chuck!!

My colleague and BBFF (boy best friend forever), Chuck, is a frequent traveler to wherever the mood strikes. His latest location of admiration was Barcelona. One of the great things about Chuck's travels is his generosity in returning with gifts for ME!!! It's wonderful to have such a thoughtful friend.

White Chocolate & Lemon Biscuits:

When I saw the square box, I thought it was body cream because it looked similar in size to the Origins body creams that I love. Boy was I was surprised and happy to see that it was FOOD! Chuck picked it out, not only because the biscuits were tasty, but also because the packaging had won The Best Packaging Design Award - Laus 2008 (the most prestigious graphic design award in Spain). A tasty treat and unique packaging...life is good!

These tiny biscuits are D-E-L-I-SHUS!! The white chocolate pieces are just the right size and the little zing of lemon is absolutely the perfect combination. I've been trying to trying to resist eating them all at once, so I'm having a couple every few days for dessert. I will be very, very sad when they're all gone.

I also received this beautiful Antoni Gaudi Mug:


Architect and designer, Antoni Gaudi (1852-1926) is known as the most internationally prestigious figure in Spanish architecture.

Can I tell you again how great it is to have such a thoughtful colleague? Thanks Chuck!!

Sheila Denise

Back to Fish

So I need to lose a few pounds and I haven't been very serious about it. I'm taking baby steps and I started with salmon tonight. Here's to a smaller, healthier me.


I didn't feel like spending alot of time in the kitchen, so I cheated with the potatoes. While the salmon was baking (in a foil-lined baking sheet), I diced the potatoes, tossed in EVOO and seasonings and microwaved. I then transferred them and the asparagus to the baking sheet with the salmon and roasted for about seven minutes. Dinner in 15-ish minutes and minimal cleanup.


Sheila Denise