Today is a special day. It marks my 15-year union with Chris. And I say union because we were together for 11 years before we got married. He’s the most loving, understanding, caring and giving man I know. And I feel so lucky to have him as my partner.
In this household, we’re big coffee/crumb/streusel cake eaters. Actually, we love anything with crumb toppings. Muffins, bread, cakes. You name it, we love it. The more crumb the better! Cakes with layers and thick frosting, not so much. I love looking at them but eating them is another story, unless they’re *really* good and it has to be chocolate.
I originally was going to call this a breakfast cake but was worried no one would buy this as a breakfast cake since it’s full of candy. I suppose if you want it for breakfast, you could. Chris and I certainly did munch on this for breakfast with our coffee and it was delicious!
Last week, I got bitten by a spider. I don’t even know how it happened. A section of my arm swelled up like a silver dollar. It was nasty! It itched and throbbed all at the same time. I had to constantly wash the punctured area before applying my ointment. It was just unpleasant. The swelling finally went down a couple of days ago but there’s a bruise-like discoloration. Eeeeeew! That was my excitement for last week.
Good morning! I hope everyone had a lovely weekend. The weather outside was beautiful! Unfortunately, I couldn’t say the same about the inside of my house. It was like an oven! Hot, hot and very hot.
Regardless of the temperature, I was still in a baking mood. I generally prefer baking from scratch but there are those days when you just don’t want to be bothered with a ton of measuring. Think about all those dishes and clean-ups!
I took a box of vanilla cake mix (you know it’s a good one when you can see all the specks of vanilla beans in the cake) and added basil and lemon zest so it wouldn’t be so boring. Served this with some homemade vanilla cinnamon whipped cream, some raspberries and blueberries —it was delicious! I know it may sound strange adding basil but it really worked in this recipe. Now aren’t you intrigued to give this one a try? Go for it! You won’t regret it.
We’re not huge grapefruit eaters. Heck, in this household, we’re not huge fruit eaters. I am, sorta, but Chris isn’t. So whenever I get fruits from Kimi or Nelson, I tried to eat them, but grapefruit is just not on the list of the fruits I eat. However, I’ll eat fruit in a cake form if there’s crumb toppings involved. Wouldn’t anyone? 😀 I really love the flavors in this crumb cake. Grapefruit and ricotta, it’s just so yummy that you can’t pass this up. Now march your hineys into the kitchen and bake this. You’ll be glad you did.
I got a bag full of cuties (oranges) from Kimi the other day. There were so many of them that I didn’t know if we were going to consume them in a timely manner. We’re not fruit people. Plus, they weren’t all that sweet (more of a reason why we’re not fruit people) so I decided to bake with them. Luckily they’re small so I used four of them in this recipe. That’s half the bag, whew! I hate waste. Now I just need to figure out what to do with the other half of the cuties. If you like orange and pecans, this will be a new favorite.
I bet I know what you’re thinking. Grapefruit and rosemary? Really?!!!? Well, wipe that weird look off your face. It’s not as weird as it sounds. Actually, these two ingredients pair nicely together in this teacake. The rosemary is not overpowering and you can really taste the flavor of the grapefruit. What made this really tasty was the glaze. Do not, I repeat, DO NOT skimp on the glaze. It really makes this teacake stand out.