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lemon

Gingerbread Gooey Butter Cake Ice Cream Sundae

I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring the development of this Gingerbread Gooey Butter Cake Ice Cream Sundae recipe and for making my favorite butter!

My current working hypothesis is that every family has a stellar-gift-giver and a terrible-gift-giver. My brother- and sister-in-law are my family’s stellar-gift-givers. Plenty of people give great gifts, but their gifts are stellar: the perfect blend of thoughtful, fun, useful, slightly poignant. Mike’s dad was a Marine, and after picking up on a couple of nostalgia stories, they paid his way to the shooting range so he could fire an M4 again. They bought Mike’s grandmother a real tumbleweed. I know that doesn’t sound like a good present (actually, it sounds like it could rival coal for the new naughty-list gift) but she loves the southwest and it fit perfectly with her eclectic home decor. Who thinks of this stuff?

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November 30, 2014 by Julie Ruble | 29 Comments

cakes

Drenched Lemon Cream Cake

Drenched Lemon Cream Cake

Y’all, let’s get real. There’s nothing wrong with taking nude photos. Nothing.

I’m a middle school teacher, so let me qualify that: there may be moral and practical implications with sending those photos to people, posting them online, or Snapchatting them to someone (good grief, DON’T DO IT). In any of those scenarios, you’re voluntarily giving the photos to someone else you may or may not be able to trust. In the case of Snapchat, you guys know nothing is ever really deleted for good on the internet, right? So trust me, some of those things are not wise.

But acting like Jennifer Lawrence and other violated celebrities somehow “should’ve known better” than to take nude photos in the first place is so odd to me. Why? What’s wrong with that?

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September 2, 2014 by Julie Ruble | 54 Comments

cakes, cookies, cupcakes, pies and tarts

14 Summer Desserts from Willow Bird Baking (plus some from other blogs!)

Thanks, Foodie, for sponsoring this post.

Thank you so much for filling out my reader survey! If you haven’t yet, you can still do so here. I’m not surprised at all by how kind and thoughtful your comments were, but I do feel humbled by it. I seriously have the best readers in the world. One of the things I appreciated most was how many of you have made LOTS of recipes from the blog and how many of you love my stories. I can’t adequately put into words how much that means to me, since it’s been my dream since I was little to be a writer. I feel really blessed to share with you here.

Because I’m in total denial about school starting soon (I’m still going to sleep at 3 a.m. every night, so that should be fun to correct), here are some of my very favorite summer desserts from other bloggers (above) and 14 summer desserts from Willow Bird Baking (below). I only picked the absolute BEST EVER summer desserts, so make them ALL. And make them quickly to savor every second of the fading summer (Wahhhh.)

1. STRAWBERRY COBBLER WITH LEMON CREAM.

cooking difficulty: easy

2. GOOEY BUTTER STRAWBERRY SHORTCAKE.

cooking difficulty: easy

3. STRAWBERRY COCONUT CREAM PIE.

cooking difficulty: intermediate

4. BROWN SUGAR POP-TART ICE CREAM SUNDAES.

cooking difficulty: easy

5. CARAMELIZED BANANA UPSIDE DOWN COCONUT CAKE WITH COCONUT WHIPPED CREAM.

cooking difficulty: easy

6. LEMON RASPBERRY SQUARES.

cooking difficulty: easy

7. KEY LIME PIE CHEESECAKE WITH SKY-HIGH MERINGUE.

cooking difficulty: advanced

8. FRUITY PEBBLE STRAWBERRY ICE CREAM SUNDAES.

cooking difficulty: easy

9. END OF SUMMER BERRY COBBLER.

cooking difficulty: easy

10. STRAWBERRY LEMONADE CHEESECAKE BARS WITH A SHORTBREAD CRUST.

cooking difficulty: easy

11. HOT RASPBERRY CAKE WITH VANILLA ICE CREAM.

cooking difficulty: easy

12. LIMONCELLO-SPIKED SHORTBREAD ICEBOX CAKE.

cooking difficulty: easy

13. RASPBERRY CHEESECAKE MORNING BUNS.

cooking difficulty: intermediate

14. LEMON RASPBERRY GOOEY BUTTER CAKE.

cooking difficulty: easy

August 1, 2014 by Julie Ruble | 4 Comments

pies and tarts

Lemon Cream Pie Bars

Lemon Cream Pie Bars

I wrote this post as part of the Plugrá Butter Brigade. Thanks, Plugrá, for sponsoring this post and for making my favorite butter!

When I was little, I was, um, strong-minded. Have we talked about me as a child? . . . Yeah.

Let’s just say that I had big ideas and I made them happen. Someday I’ll have to tell you about the book I wrote and mailed off to Harper Collins. Or the Teddy Bear Bank I started in fifth grade. Or the lotion business I started in sixth grade. But today, it’s all about St. Patrick’s Day Love, my first original song.

Lemon Cream Pie Bars

It was free time in my first grade classroom and my teacher, Mrs. Hill, was busily assisting some students across the room. (Side note: I had a crazy awesome reunion with Mrs. Hill when I was 28 years old and presenting at a teaching conference. Can you even believe it? I presented about teaching to my first grade teacher. Full circle.) My friend Lauren and I were going to use our free time to color pictures, but I’d recently discovered something way cooler.

“Hey, Lauren, have you ever seen music written? Like, written out on lines?” I scribbled some musical notes for her on a scrap of paper. No doubt they were backwards, upside down, and sideways. I’d recently seen sheet music for the first time, but I had no idea how to read it. She started scribbling her own notes along with me. Then I had the Best Idea Ever. “We have music next. Let’s write a song!”

Lemon Cream Pie Bars

We both drew out some straight lines (well, “straight” lines) and began peppering notes willy-nilly on the page. Without knowing a thing about musical notes, I’m sure my thought process went something like: “Okay, now a note with just one little ball on the end. Now one of those double notes. Now a swirly thing. Now two little one-ball notes in a row, ’cause I want to mix it up.” A creative genius right there.

When we finished, Lauren named her song Mary Had a Little Lamb. I wanted mine to be more original (of course), so I named it St. Patrick’s Day Love. There may have been a little boy named Patrick in my class and I may have loved him with the fiery passion of a thousand suns. I don’t think he knew my name, but ONE DAY he asked me to play Catwoman on the playground so he could be Batman. I didn’t really know who Catwoman was, but I ran around meowing. I was sure that would be the beginning of a beautiful relationship. For some reason, it never quite panned out.

Lemon Cream Pie Bars

We proudly showed our work to Mrs. Hill, who (to our endless joy) said that we could bring the songs to the music teacher and ask her to play them. We strutted to the music room like little peacocks, our wonky sheet music in hand.

When we arrived, the music teacher played Lauren’s song first. Instead of playing Lauren’s actual notes, however, she just played the real Mary Had a Little Lamb. Lauren didn’t seem to notice, but I secretly thanked God that I hadn’t named my composition after an existing song. I wanted to hear my real notes. Finally, the music teacher started in on mine: a beautiful melody. I now realize she probably didn’t play my real notes either, because they would’ve sounded roughly like a ferret set loose on a keyboard. At the time, though, I was very impressed with my composition. I WROTE THAT. I WROTE THAT MASTERPIECE EMANATING FROM THAT PIANO.

I stole romantic glances at Patrick as the song continued, lingering for a slightly more significant stare after the music teacher announced the name of the song. He picked at his shoe, apparently unaware of my existence.

Lemon Cream Pie Bars

But nevermind! My happiness simply could not be dimmed. Whether Patrick knew I existed or not, that day I experienced pure St. Patrick’s Day Lovvvve!

Here’s some St. Patrick’s Day love for you! Okay, okay, so these don’t really look like a St. Patrick’s Day treat. No Bailey’s Irish Cream or mint or green or any of that this time. But I still think this is quite the sweet offering to celebrate with today! If you love lemon, this is the dessert for you. A huge cloud of lemon cream mousse and freshly whipped cream sit on a buttery shortbread crust. Enjoy!

One year ago: Breakfast Stuffed Mushrooms (Portobellos Stuffed with a Leek and Gruyère Scramble)
Two years ago: Twice Baked Cranberry & Pancetta Sweet Potatoes with Balsamic Glaze
Three years ago: Mini Apple Pies with Cheddar Crusts
Four years ago: Ice Cream Cupcakes

Lemon Cream Pie Bars

Recipe by: Willow Bird Baking, using Lemon Curd from Fine Cooking
Yield: 20 tall bars

These bars are a BRIGHT burst of sunshine! The lemon flavor isn’t the knock-you-out sort, but a sweet, smooth punch in a bed of whipped cream. You’re gonna love these!

Crust Ingredients:
1 cup (2 sticks) butter (I use Plugrá Butter)
2 cups all-purpose flour
1/2 cup powdered sugar

Lemon Curd Filling Ingredients:
6 tablespoons butter, softened at room temperature (I use Plugrá Butter)
1 cup sugar
2 large eggs
2 large egg yolks
2/3 cup fresh lemon juice
1 teaspoon grated lemon zest
1 teaspoon gelatin
2 tablespoons cold water
4 cups whipping cream
1/2 teaspoon lemon extract
6-8 drops yellow food coloring (optional)
2 tablespoons powdered sugar

Topping Ingredients:
2 cups heavy whipping cream
1 tablespoon cold water
1 teaspoon gelatin
5-6 tablespoons icing sugar
grated lemon zest (for topping, optional)
fresh raspberries (for serving, optional)

Directions:
Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish by lining it with parchment paper. Cut the butter into the flour and icing sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack.

Make the lemon curd: Cream butter and sugar together until pale, fluffy yellow (2-3 minutes). Slowly beat in eggs and yolks and then the lemon juice. The mixture will look curdled, but don’t worry. Pour it into a heavy saucepan and heat over low heat, stirring constantly, until the butter melts and the mixture smooths out and no longer looks curdled. Turn heat up to medium and stir constantly until the mixture thickens and reaches 170 degrees F on a candy thermometer (about 10-15 minutes). When you run your finger across the back of a wooden spoon used for stirring, it should leave a clear streak in the curd. Stir in the lemon zest.

Pour the curd into a shallow bowl and press plastic wrap directly on the surface of the curd. Chill in the fridge until cold. It’ll thicken more as it cools.

Make the lemon cream: Make sure your curd is totally cool before beginning this step. In a bowl, sprinkle the gelatin over the 2 tablespoons cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip 4 cups heavy cream to stiff peaks, adding the gelatin, lemon extract, food coloring, and powdered sugar halfway through. Stir in about 1/3 of the cream into the lemon curd to lighten it, and then gently fold in the curd into the rest of the cream. Pour the mixture over the cooled shortbread crust and spread evenly. Chill in the fridge until set.

Make the whipped cream: In a bowl, sprinkle the gelatin over the tablespoon of cold water to soften for 2 minutes. Heat for 15 or so seconds in the microwave, whisking to dissolve the gelatin. Whip the 2 cups cream to stiff peaks, adding the powdered sugar and gelatin halfway through mixing. Dollop the whipped cream over the lemon cream and gently spread it around. Zest a lemon over the top for garnish. Chill, remove from pan, slice into bars, and enjoy with fresh raspberries, if desired.

March 17, 2014 by Julie Ruble | 29 Comments

other

Easy, Healthy Couscous Tabbouleh (and the #happymoments2014 challenge)

Easy, Healthy Couscous Tabbouleh

Thanks, Foodie, for sponsoring this post.

My green cutting board rapped against the countertop, followed by the metallic thud of the knife. Leaving these two faithful friends for a moment, I held each vegetable under the open faucet — the cold skinned cucumber, each plump tomato, the clingy herbs — and wrapped them in a paper towels. Back at the board, the rhythmic slooce slooce slooce of the knife through each vegetable became a steady companion for the next dozen minutes or so, and I let myself breathe with the beat.

Easy, Healthy Couscous Tabbouleh

Eventually, the broth on the stovetop boiled, bubbles rolling over bubbles, olive oil separating and rejoining around the edges of the saucepan. The dry couscous hit the mixture with a hiss and I silenced it with a whisk. Lemony steam billowed up around my face before I eclipsed the pan with the lid, settled it on the back burner, and turned my attentions to the dressing. A quick squeeze of lemon juice, a sprinkle of salt, a grind of pepper. Whisking through the slow drizzle of green-tinted oil. I tossed the cold vegetable dice into the resulting olivey emulsion, letting them marinate until the moist couscous was ready to be tossed in. Cold herbs met warm couscous. The whole bowl was shoved onto a cold refrigerator shelf, but not until after I savored a forkful or two.

Easy, Healthy Couscous Tabbouleh

Paying attention to my five senses as I worked produced so much satisfaction and reminded me all over again how small choices affect my daily mood. It’s that very idea that inspired me to create the new Willow Bird Baking #happymoments2014 Challenge. In the past, our challenges have all focused on food. This one will involve food as well, but it’s much broader than that. This challenge is about finding tiny pockets of joy in your everyday life.

The Happy Moments Challenge

How to Join In: Happy Moments 2014 is a fun, low-pressure weekly challenge. Each week’s task aims to help you find joy! There will be lots of options so that people of many income levels, activity levels, and locations can participate. Sign up for the #happymoments2014 challenge weekly email below to receive the challenge each week! The challenge will last for 12 weeks, and by the end of those 3 months, I hope these tiny moments of appreciation will have become a habit.

sign up for the #happymoments 2014 challenge:

Challenge #1: To get you started and give you a taste (literally) of what the challenges will be like, here’s the first one:

This week, prepare and eat a healthy meal or snack in a mindful way.

COOK: Prepare a recipe of your choice and enjoy it as a culinary meditation, gleaning satisfaction from the process and product. Choose a manageable recipe that fits your skill level, cost level, taste, and lifestyle. The goal in this challenge is not to make something fancy, but to be present in the process, giving your attention to all of your five senses. (See the slideshow at the bottom of this post for recipe ideas!)
SNAP: Find a creative way to photograph your experience that showcases it without interrupting it. Maybe you want to snap a photo of the finished product, of you enjoying it, or of an empty plate! Part of the fun is being creative about your photo.
SHARE: Share your photo on Facebook or Twitter with the hashtag #happymoments2014, email it to me at julie ‘at’ willowbirdbaking ‘dot’ com, or blog it on your own blog.
STAY TUNED: Don’t forget to sign up above so you get future challenges in the mail, since they won’t be posted on the blog! Signing up includes other special perks I have planned for you, too. One reader who signs up will win a journal to start recording #happymoments2014 in!

I can’t wait for you to join me as we try to capture the happiness that’s waiting there for us.

One year ago: Boozy Icebox Cake
Two years ago: Healthy Roasted Tomato and Onion Bread Soup
Three years ago: Two Exquisite Tea Sandwiches
Four years ago: Pumpkin Cheesecake Bread Pudding

Easy, Healthy Couscous Tabbouleh

Recipe by: Slightly adapted from Epicurious
Yield: 6-8 servings

This easy, flavorful salad is a healthy meal to help you with your New Year’s resolutions! I love making a big batch of it and eating it for a quick lunch throughout the week.

Ingredients:
1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice, divided
1/3 cup plus 2 tablespoons olive oil, divided
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
9 ounces cherry tomatoes, sliced in halves
3/4 cup finely chopped scallion
1 teaspoon kosher salt
a few grinds pepper
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Directions:
Prep all your materials first: chop the veggies and herbs, measure out the ingredients, etc. Bring chicken broth, water, 1/4 cup of the lemon juice, and 2 tablespoons olive oil to a boil in a medium saucepan. Whisk in the couscous and cover the pan, removing it from the heat. Let it sit and steam for 5 minutes before fluffing it with a fork and setting it aside to cool. In a large bowl, whisk together the remaining 1/4 cup lemon juice, 1/3 cup olive oil, salt, and pepper. Toss the cucumber, tomatoes, and scallions in the dressing and allow this to sit for 15 minutes. Add in the couscous and herbs and toss the salad well. Cover it and chill it for at least an hour to allow the flavors to meld. Garnish with extra cucumber slices and herb sprigs.

Need some inspiration finding a healthy recipe? Try these from some bloggers I love:

January 15, 2014 by Julie Ruble | 6 Comments

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