Lemon Berry Yogurt Cake

Great Recipe that I made as written, only used blueberries.

Lemon BerryYogurt Cake Sally’s Baking Addiction Lemon Berry Yogurt Cake ★★★★★ 4.8 from 131 reviews • Prep Time: 15 minutes Cook Time: 1 hour Total Time: 4 hours, 15 minutes Yield: serves 12 Sweet, studded with berries, and flavored with fresh lemon, vanilla, and butter, this supremely moist yogurt cake will soon become your favorite “anytime” cake. We love it! Ingredients • 3 cups (354g) cake flour* (spoon & leveled) • 1 and 1/2 teaspoons baking powder • 1/2 teaspoon baking soda • 1 teaspoon salt • 1 cup (240g) plain Greek yogurt, at room temperature* • 2 teaspoons lemon zest • 1/3 cup (80ml) fresh lemon juice • 1 cup (230g; 2 sticks) unsalted butter, softened to room temperature • 2 cups (400g) granulated sugar • 1 and 1/2 teaspoons pure vanilla extract • 3 large eggs, at room temperature • 2 cups (325g) mixed berries, fresh or frozen (do not thaw)* LEMON GLAZE • 1 cup (120g) confectioner’s sugar • 3 Tablespoons (45ml) fresh lemon juice • 1/4 teaspoon pure vanilla extract Instructions • Make the cake: Preheat oven to 350°F (177°C). Generously grease a 10-12 cup Bundt pan with butter or nonstick spray. • Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. • Whisk the yogurt, lemon zest, and lemon juice together in a medium bowl. Set aside. • Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2-3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula. On medium speed, beat in the vanilla extract. On low speed, beat the eggs in 1 at a time allowing each to fully mix in before adding the next. After the 3rd egg is added, be careful not to over-mix. Stop the mixer once all eggs are incorporated. • Pour the dry ingredients into the butter/eggs. Pour the yogurt mixture on top. Turn the mixer onto medium speed and beat everything together *just* until combined. Do not over-mix. Using a rubber spatula, fold in the berries. The batter will be a little thick and very creamy. • Pour/spoon batter evenly into prepared pan. Bake for 55-70 minutes. Loosely tent the baking cake with aluminum foil halfway through bake time to ensure the surface does not over-brown. Use a toothpick to test for doneness and begin checking at 55 minutes. Once the toothpick comes out completely clean, the cake is done. This is a large cake so don’t be alarmed if it takes longer in your oven. • Remove cake from the oven and allow to cool for 1 hour inside the pan. Then invert the slightly cooled cake onto a wire rack or serving dish. Allow to cool completely before glazing, slicing, and serving. • Make the glaze: Whisk the glaze ingredients together. If desired, add more confectioners’ sugar to thicken or more lemon juice to thin out. Drizzle on top of cooled cake. Icing will set after a few hours, making this cake convenient for storing and/or transporting. • Cover leftover cake tightly and store in the refrigerator for up to 5 days. Notes • Freezing Instructions: Wrap unglazed baked and cooled cake in 1-2 layers of plastic wrap, then a layer of aluminum foil. Freeze for up to 3 months. Allow to thaw in the plastic wrap & foil overnight in the refrigerator, then bring to room temperature before glazing, slicing, and serving. • Loaf Pan: Pour the batter into two greased 9×5 inch loaf pans. Bake each at 350°F (163°C) for about 45 minutes or until baked through. Use a toothpick to test for doneness. Or halve all of the ingredients to make one loaf. (Use 1 egg + 1 egg yolk.) • Cake Flour: For the best results, I strongly recommend cake flour. You can find it in the baking aisle and I have many more recipes using it. If you cannot get your hands on cake flour, you can make a DIY cake flour substitute. • Yogurt: You can use plain Greek yogurt, plain yogurt, or even sour cream. I recommend low-fat,  non-fat, or full fat yogurt. If using sour cream, use full fat. • Lemons: 2 medium/large lemons will be enough for the cake and glaze. If you’re looking for a plain yogurt cake (no lemon flavor), simply leave out the lemon zest and replace the lemon juice with milk (dairy or nondairy) in both the cake and glaze. • Berries: I recommend sticking with mostly blueberries and chopped strawberries. Some raspberries and/or blackberries are OK, but they become a little wet and mushy and can impact the color and consistency of the baked cake. I use 3/4 cup blueberries, 3/4 cup chopped strawberries, and 1/4 cup each raspberries and blackberries. You can use frozen berries if needed. Do not thaw.

Shrimp Arrabbiata

Shrimp Arrabbiata 1 lb. Wild Caught large shrimp, peeled & deveined 1 tsp. Old Bay seasoning 2 Tbsp. Olive oil, divided 1 small onion, chopped 2 cloves garlic, minced 1 24ounce jar of Rao’s Arrabbiata Sauce 1/4 cup julienned fresh basil 1/4 cup grated Parmesan 1/2 cup sliced scallions for garnish 8 ounces thin spaghetti cooked & drained. In large skillet, heat 1 Tbsp. Of oil over medium heat, sauté shrimp seasoned with Old Bay seasoning, 1-2 minutes per side until just cooked through. Remove & set aside. Add remaining oil & onions, sauté 5 minutes, add garlic and cook an additional minute. Add sauce and heat until bubbly; add cooked pasta, shrimp & basil and toss together. Top with Parmesan & scallions.

CHERRY TOMATO MASCARPONE TARTLETS

CHERRY TOMATO MASCARPONE TARTLETS Trisha Yearwood With my revision using basil 1/2 cup mascarpone 2 tablespoons grated Parmesan 1 large egg yolk Kosher salt and freshly ground black pepper One 14-ounce package refrigerated rolled pie crusts (2 crusts) 1 1/2 cups cherry tomatoes, halved 1/2 small shallot, very thinly sliced 1 tablespoon fresh thyme or basil (I used basil) 4 teaspoons olive oil    •            Preheat the oven to 400 degrees F. Line a baking pan with parchment paper.    •            Stir the mascarpone, Parmesan and egg yolk together in a bowl with a large pinch of salt and a few grinds of black pepper.    •            Unroll the pie crusts and cut out 8 rounds with a 4 1/2-inch round cookie cutter. Lay out the rounds on a work surface and drop a level tablespoon of the cheese mixture onto the center of each, spreading just enough to leave a 1/4-inch border. Arrange the tomatoes on top of the cheese in the center of the tarts (about 6 halves per tart), leaving about a 1/4-inch cheese border. Fold and crimp the edges of the crust just over the cheese but leaving the tomatoes uncovered. Top the tomatoes with the shallot and thyme or basil , drizzle with the olive oil and sprinkle with a pinch of salt and pepper.    •            Transfer the tarts to the prepared baking pan and bake until the crust is golden brown and the tomatoes are wilted and lightly browned in spots, 20 to 25 minutes. Serve warm or at room temperature.