Inspired by the Holy Doughnut in Portland, this pound cake is made with the regulars (flour, butter, and sugar) and a irregular (potatoes). Lemon zest and cardamom lightens it up a bit because the cake is a little dense. The glaze, made with vanilla and buttermilk, is the perfect addition to the top of the cake.
Make-Ahead Alaska Blueberry, Lemon, and Thyme Cinnamon Rolls
Clean-out-the-freezer week. Don’t you love it?! It’s like a meal-time lottery ticket. You dig to the bottom or to the back of your freezer and pull out Lord-knows-what; it’s a lose-win situation. My favorite is the unlabeled ziploc filled with the freezer burned mass of something. Once it thaws, it goes through a not-so-selective process to…
Honey and Cornmeal Cake with Lemon and Herb Custard
This Honey and Cornmeal Cake is perfect for a potluck or cookout. It’s a cross between cake and cornbread with the right amount of sweetness for dessert. It’s best served with softened butter and honey drizzled on top.
Roasted Chicken stuffed with Artichoke Hearts
This is a one skillet supper made up of a roasted chicken on a bed of wild rice, mushrooms, spinach, and artichokes. Slices of lemon pep up this hearty and healthy meal.
Mediterranean Chicken
When I was a kid, I craved adventure more than I did any kind of tasty morsel. Being as dramatic as I was, I’d tell my parents, “I’m a big city girl trapped in a small town”. I grew up in a small(ish) town in Eastern North Carolina and I fell in love with any…