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Triple-Layer Lemon Cake August 7, 2011

Posted by frizzybaker in Dessert, Recipes.

Get excited for this delicious summertime cake: the triple-layer lemon cake. I don’t even like lemon cake and I was drooling over this one. This is cake is ment to be shared as it is rich and decadent. Lucky for me I have a hospital full of co-workers waiting to party and split this cake with me ūüôā


A) Lemon Curd
– 1 cup sugar
-4 Tablespoons all-purpose flour
– 3 teaspoons finely shredded lemon peel
– 6 Tablespoons lemon juice
– 6 Tablespoons water
– 6 egg yolks, Beaten
– 1/2 cup butter, cut up

B) Lemon Cake
– 1 cup butter
– 4 eggs
– 2 1/3 cups all purpose flour
– 1 1/2 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 2 cups sugar
– 2 teaspoon finely shredded lemon peel
– 2 Tablespoons lemon juice
-1 cup buttermilk

C) Lemon-Cream Cheese Icing
– 1 teaspoon finely shredded lemon peel
– 6oz cream cheese, softened
– 1/2 cup butter, softened
– 1 teaspoon lemon juice


A) Lemon Curd
Prep: 5 mins Cook: 8 mins Chill: 1 hour Makes: 2 cups
1. In a saucepan stir together sugar and flour. Stir in lemon peel, lemon juice, and water. Cook and stir over medium heat until thickened and bubbly

2. Stir half of the lemon mixture into the egg yolks.

Egg yolks

Beaten Egg Yolks

3. Return egg mixture to the saucepan. Cook, stirring constantly, over medium health until mixture comes to a gentle boil.

4. Remove from heat. Add butter; stir until melted.

5. Remove from heat. Cover surface with plastic wrap and chill 1 hour.

B) Lemon Cake
1 1/4 hours Bake: 28 mins Oven: 350F Cool: 1 hour Makes: 12-16 servings

1. Grease and lightly flour three 8×1 1/2-inch or 9×1 1/2-inch round cake pans (if you only have two like me, don’t sweat. Put 1/3 of your batter in the fridge¬†while the other two pans bake. Then use one of those pans when they are finished¬†baking the first two cakes); Set pans aside. Preheat oven to 350 degrees F.

2. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

3.  In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beating until well combined.

I got away with using one lemon for its peel (one lemon only yields about 2 T juice) but next time I will buy a larger lemon so I make sure to have enough lemon zest.

4. Add eggs one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Spread into prepared pans.

5. Bake for 28 to 32 minutes for the 8-inch pans, 25 to 28 minutes for the 9-inch pans or until a wooden toothpick inserted near the centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

6. To assemble, turn two layers bottom sides up; spread with Lemon Curd. Stack these layers on a cake plate. Place remaining cake layer on top, rounded (top) side up. Frost top and sides with Lemon-Cream Cheese Frosting.

C) Lemon-Cream Cheese Frosting
1. Finely shred 1 teaspoon lemon peel; set aside.

2. In a medium mixing bowl combine 6oz softened cream cheese, 1/2 cup butter, and 1 teaspoon lemon juice. Beat with an electric mixer on low to medium speed until light and fluffy.

3. Gradually add 4 1/2 to 4 3/4 cups powdered sugar, beating until frosting reaches spreading consistency. Stir in lemon peel


How to Make Your Own Laundry Detergent August 5, 2011

Posted by frizzybaker in Recipes, Uncategorized.

Kevin and I live on a very tight budget so I am always searching for ways to pinch a penny. I got this idea from a girl in my bible study who uses homemade detergent to wash her re-useable baby diapers. I noticed that the diapers were white, clean, and smelling fresh! Making your own laundry detergent is extremely cost-effective.

How to Make Your Own Laundry Detergent

Homemade Liquid Laundry Soap ingredients
(Front or top load machine)

-Yield: Liquid soap recipe makes 10 gallons.

Top Load Machine- 5/8 Cup per load (Approx. 180 loads)

Front Load Machines- ¬ľ Cup per load (Approx. 640 loads)

– a 5 gallon bucket $3.99
Р4 Cups  hot tap water $0
– 1 Fels-Naptha soap bar $0.99
– 1 Cup – Arm & Hammer Super Washing Soda* $2.29
– ¬Ĺ Cup Borax $3.99

optional: essential oil $8.59

*Arm & Hammer “Super Washing Soda” – in some stores. Baking Soda will not work, nor will Arm & Hammer Detergent – It must be sodium carbonate!!

 Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted.

At the time, one of Kevin’s friends was visiting and made a guest appearance! Hey Danny!

The soap will be look like grated cheese; It will be chunky at first but keep stirring and let it melt!

2. Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir, cover and let sit overnight to thicken.

The detergent will be thick and chunky. Once it sits over night it will be gelatinous. Make sure you stir/shake before use.

Stir and fill a used, clean, laundry soap dispenser half full with soap and then fill rest of way with water. Shake before each use. (will gel)

optional: You can add 10-15 drops of essential oil per 2 gallons. Add once soap has cooled. Ideas: lavender, rosemary, tea tree oil.



I used lavender essential oil. This is a bit pricey for such a small bottle but the scent was worth it to me and it will last a long time.

As mentioned above, you can use 5/8th cup per load but let’s round this to 1 cup for practical purposes.

This recipes yields 5 gallons making 80 cups of detergent. I figured that we do approx 5 loads of laundry a week for a top loading washing machine, so 5 cups a week. I will get approx 16 weeks out of this recipe.  So for a grand total of $19.85 I will NOT have to buy more detergent for 4 months!

Versus the name brand tide that yields 27 cups/6 weeks for $12


And that, is money saved. $CHA-CHING! $

Quinoa Almond Berry Salad June 25, 2011

Posted by frizzybaker in Breakfast, Dessert, Recipes, Sides.
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Summer is HOT HOT HOT here! The highs were hanging around 95 degrees with a heat index sky-rocketing the temperature up to 100-105 degrees! Needless to say, I have been in the mood for something refreshing and juicy to eat. I had been eating a watermelon a week…

But that wrecks havoc on the digestive system eventually. ūüė¶

I found a delicious recipe on http://ohsheglows.com/2011/06/20/high-protein-quinoa-almond-berry-salad/ 
I didn’t follow her recipe exactly but you really can’t go wrong here!

Quinoa Almond Berry Salad

– 3/4 cup dry quinoa
– 1 pint strawberries, sliced (2.5-3 cups)
1- 6 oz. fresh blueberries (1.5-2 cups)
– 2 tbsp pure maple syrup¬†(I may have added a little extra…)¬†
– 1 tsp balsamic vinegar (I didn’t have balsamic vinegar so I used a balsamic italian dressing I had stuffed way back in the fridge)
– 1 tbsp fresh lemon juice
– Pinch of kosher salt
– 1/2 cup almonds, chopped

1. Cook quinoa according to package directions.

2. Chop fruit and place in a large bowl.

3. Mix the dressing ingredients (maple syrup, balsamic, lemon juice, salt) in a small bowl and adjust to taste if necessary.

Oops! Where did this picture come from?!

4. Fluff cooked quinoa with a fork and add to large bowl with fruit. Combine. Pour on dressing and mix well. Serve immediately or chill in the fridge until serving time. Serves 2-3 as a main or 4-6 as a side.