Category Archives: Quick

Feb 20 7 comments
Fall, Gluten Free, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetarian, Winter

Vegetarian Potato Dill Lentil Soup

 

 

Today is the day before Fat Tuesday and that means I’m thinking of paczki. If this is new to you, paczki are Polish doughnuts that were traditionally made to use up any lard, sugar, eggs and fruit before Lent. You don’t have to be Polish or religious to take part in the paczki tradition, though. Marc has the day off today for President’s Day and he is going to the American Polish Cultural Center to pick up some fresh paczki for us!

Life is about balance and in preparation, this vegetarian soup is a perfect pre-Fat Tuesday meal. This bowl of health is tasty, too. The lentils and potatoes combine to form a thick and satisfying base accented with the bright flavor of dill and lemon. I love the salty zing from the feta, but remove it and you have a vegan feast.

Recipe: Vegetarian Potato Dill Lentil Soup

Adapted from Take a Megabite

2 T. extra virgin olive oil

2 medium onions, diced

4-5 medium carrots, diced

2 medium red-skinned potatoes, scrubbed and diced

4 cloves garlic, minced

2 bay leaves

1 C. dry red lentils

6 C. water

1 t. cumin

sea salt and fresh pepper to taste

2 lemons, juiced and zested

1/2 C. fresh dill, chopped

1 bunch kale, rib removed and torn into bite-sized pieces

feta for garnish (optional)

1. In a large stock pot, saute onions, carrots, potato, garlic and bay leaves in oil over medium heat until potato begins to soften, about 15 minutes.

2. Rinse lentils several times until the water used is no longer cloudy. Add to the soup pot along with the water, cumin and a few pinches of sea salt and a few grinds of pepper. Simmer until the lentils and vegetables are tender, 20-30 minutes.

3. When you are ready to serve, turn off the heat and remove the bay leaves.  Stir in the lemon juice, zest, dill and kale. Stir until kale has softened and wilted a bit. Serve immediately with crumbled feta, if you like!

 

Feb 14 6 comments
Cookies, Dessert, Fall, Fruit Dessert, Holiday, Quick, Recipes, Vegetarian, Winter

Jam Thumbprint Cookies

There are mixed feelings out there for Valentine’s Day and I get that. Sure, we should appreciate our loved ones every day and seize every moment, not sparing our feelings for one day out of the year. I personally like that little nudge that prompts me to give my Valentine a few extra kisses before work and pick out a cutesy love card. I like writing down all of the mushy stuff I feel, but don’t say every day. This day doesn’t have to be about you and your significant other, though. It can also be a reminder to share your love for anyone special to you.

When I think back to past Valentine’s days, I remember the year that Marc bought a box of kid Valentine’s and wrote a different thing he loved about me on each card. It was really sweet. My most memorable Valentine’s day, though, was the year before I met Marc. I was 20 and not dating anyone. When I came home after a busy day of classes, my Dad had put a little box of chocolates and a nice card in my room that simply said “Love, Dad.” I was very surprised and it just made my day.

Share a little card and a treat with someone that makes your life special. It’s easy to take for granted that everyone in our life knows how loved and appreciated they are by us, but how often do we come out and say it?

These cookies are the key to my heart and I suspect the key to many hearts. Simple vanilla butter cookies surrounded by toasted almonds with a dollop of seedy raspberry jam. You’ll have the recipe memorized by the time you’re done and it makes the perfect small batch. Cookies are for sharing!

Recipe: Jam Thumbprint Cookies

Adapted from Nikole Herriott

3/4 C. toasted, unsalted almonds, chopped

1/2 C. unsalted butter, softened

1/2 C. granulated sugar

1 egg, separated

1 t. vanilla

1 1/4 C. all-purpose flour

pinch of sea salt

1/4 C. raspberry jam (INNA is my favorite)

1. Preheat the oven to 325 degrees F and prepare a cookie sheet with a silpat or parchment paper. Roughly chop toasted almonds and set aside.

2. In the bowl of a stand mixer (or with a hand mixer) cream the butter and sugar on medium speed until the mixture is pale yellow.  Meanwhile separate the egg; put the egg white in a small bowl and set aside. Add the egg yolk  and vanilla to the pale yellow butter/sugar mixture and continue to beat until light and fluffy. Add the flour and salt and mix just a few seconds more until the dough just comes together and easily holds together when pinched between your fingers.

3. Scoop dough with a full small cookie scoop or a small spoon and roll quickly between your hands until you have 15 dough balls. Lightly whisk the egg white and gather your chopped almonds and prepared cookie sheet. Roll each dough ball into the egg white with one hand and use the other to roll in the chopped almonds. Place finished dough balls on the cookie sheet and repeat. With your palm, slightly flatten each dough ball and then using your thumb or the handle of a wooden spoon, create a small indent for the jam. Using a 1/2 teaspoon measuring spoon, scoop the jam into each cookie.

4. Bake for 10-15 minutes or until lightly golden. Cool on a wire rack and store in an airtight container.

Feb 09 7 comments
Fall, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetarian, Winter

Hot and Sour Soup with Cabbage and Rice

So far, Marc has not said a peep about how many soups I’ve been throwing at him in 2012. I just want to try all kinds.If I trust the recipe and myself enough for non-ruinous tweaks, I’ll double the batch and we’ll have a meal plus lunch for a few days. I’ve made this hot and sour soup twice now and it’s a perfect Saturday soup. The kind you start in the morning and decide later whether it will be lunch or dinner.

With this soup in particular, the longer it cooks, the more silky the cabbage becomes. The broth has a gentle heat from the jalapeño that warms your mouth while it’s balanced by the bright acidity from the limes. It’s the kind of soup that you crave when you’re under the weather and the same kind of soup that works well for having people over.

This soup just has it going on. It’s healthy, easy, inexpensive, vegan and most of all, delicious.

Recipe: Vegan Hot and Sour Cabbage and Rice Soup

Adapted from The Kitchn

Makes about ten 1-cup servings

1 T. coconut oil (or other high-heat oil)

12 oz. or 2 C. cremini mushrooms, thinly sliced

3 jalapeño peppers, seeded and finely diced

6 garlic cloves, minced

One 3-inch knob of ginger, peeled and finely grated

3 limes, zested and juiced

10 C. water

1/2 small head of green cabbage, cut in half and shaved thin

4 T. soy sauce, plus more for serving

1/2 C. jasmine rice

sea salt, to taste

1. Heat the oil in a large heavy pot over medium-high heat and add the mushrooms. Cook for 4 minutes without stirring then stir and cook for an additional 5 minutes. Add the diced jalapeño, garlic and ginger and cook for about two minutes or until fragrant.

2. Add the lime zest, lime juice and water; bring to a simmer. Add the cabbage, soy sauce and a few pinches of  sea salt; cook for 45 minutes – 3 hours, depending on how much time you have to spare. Twenty minutes before you’re ready to eat, add in the rice. When the soup is done cooking, taste to see if more salt is needed to bring flavors together. Serve hot with extra soy sauce.

Feb 06 16 comments
Beef, Fall, Gluten Free, Holiday, Main Dish, Quick, Recipes, Summer

Lavender Sea Salt Steaks for Two

I’m so indecisive when it comes to plans for Valentine’s Day. There are many restaurants that we love or would love to try, but I can’t take the crowds. We are totally that couple that is secretly 80 years old inside and enjoys week night dining to evade the crowds.

One Valentine’s Day we went to one of our favorite seafood restaurants and were seated next to a chain-smoking couple in a packed restaurant at the tiniest table for two. We had to give our waitress the salt and pepper shakers because we just couldn’t spare the room. I think about that every year as Valentine’s Day rolls around. I also think about our first Valentine’s Day as a married couple when I excitedly prepared dinner and served it on our new china. Candles were lit and I made heart-shaped molten cakes for dessert. The one memory is considerable more pleasant than the other.

If you’re thinking about staying in this year, I highly recommend these steaks. The pretty dried lavender is gorgeous to look at and the smell is intoxicating. If you’re curious about the flavor, it’s perfectly subtle and a really nice complement to the big beef flavor. Start with high-quality ribeyes and with just a little bit of love, you’ll have a delicious meal. I served these steaks with a simple side of kale chips because the steaks were pretty generous. Balance, right?

We took advantage of a crazy warm February day and grilled these on our charcoal grill, but there’s also directions for using a grill pan or cast iron skillet.

P.S. My Mom and Dad just returned from a Caribbean cruise and guess who else was on the boat? Paula Deen. She goes every year with a group of fans, I guess. I know her current situation is very controversial and I am not opening that can of worms, but Mom said she and her husband were super nice. Mom told her about my blog (Mom! Embarrassing!) and Paula told her to pass along her best wishes for success. Crazy, I tell you.

Recipe: Lavender Sea Salt Steaks

Adapted from Turntable Kitchen

2 ribeye steaks

1 t. dried lavender

1 1/2 t. French gray sea salt

2 T. extra virgin olive oil

2 T. grapeseed or high-heat oil

1 T. butter

1. Take steaks out of the refrigerator about an hour before you plan to grill.

2. Combine lavender and sea salt in a small bowl. Pat steaks dry with paper towel and rub 1 tablespoon extra virgin olive oil onto each steak, coating both sides. Sprinkle half of the lavender/salt mixture onto each steak, coating each side generously and pressing the salt and lavender into the meat. Let the prepared steak sit out at room temperature until your grill or grill pan or cast iron skillet is ready.

3.  If using a charcoal grill, light lump charcoal in a chimney starter until covered in thin gray ash, 20 to 30 minutes. Spread coals in a single layer to make a medium-hot fire. The fire is perfect if you can hold your hand outstretched above the coals for 5 seconds before it is too hot. Place grate over the charcoal and using a wad of paper towel dipped in high-heat oil, rub over the grate to grease. If using a stovetop grill pan or cast iron skillet, add the high-heat oil and preheat over high heat.

4. Place steaks on the prepared hot grill for about 3-4 minutes per side over the hottest part of the grill for medium rare to medium cooked steaks or on a stovetop pan for 6-10 minutes per side, depending on how you like your steak cooked.

5. Place cooked steaks on a plate or platter and cover with foil to keep warm. Let rest for 8-10 minutes to let the juices redistribute through the meat. After the meat has rested, use the 1 tablespoon of butter and rub over the hot steaks, so you have just a glaze of rich butter over the surface of each steak.

Jan 31 14 comments
Breakfast, Dessert, Fruit Dessert, Quick, Recipes, Summer, Vegetarian, Winter

Blackberry Barley Muffins

Let’s imagine for a moment that you and I have made plans to hang out. I would be excited, for sure. I’d open the door with a smile and hang up your nice coat. If it was chilly outside, I would offer you my favorite fuzzy blanket and your choice of warm beverage. What if I said I had some warm blackberry muffins just out of the oven. Would that sound good to you?

I don’t make muffins too often because they always sound good to me and I can’t resist them. I like to make them when I can share with friends. I gravitate towards the fruit variety because I like the warm jammy bites that take over the inside of the muffin. I also like a touch of citrus. The blackberries weren’t very sweet and lemon seemed too tart for the task, so I added clementine zest and juice. You can do this with whatever citrus you have on hand. A blood orange, mandarin or your favorite small citrus would do a proper job.

These have barley flour along with all-purpose flour and the result is a more substantial and filling muffin. You can substitute the entire amount of flour with all-purpose flour, but I’ve kind of fallen for barley flour. These not-to-sweet and hearty muffins make it even easier to say yes to fresh muffins.

Recipe: Blackberry Barley Muffins

Adapted from Omnivorous

Makes 12-15 muffins, depending on the size of your muffin tin

2 cups blackberries, cut in half

1 1/4 C. all-purpose flour

1 1/4 C. barley flour

2 1/2 t. baking powder

3/4 t. sea salt

4 T. unsalted butter, melted

1/4 C. grapeseed or neutral oil

3/4 C. granulated sugar

1 large egg, lightly beaten

3/4 C. milk

1 t. vanilla extract

1 clementine, zested and juiced

about 1/4 C. turbinado sugar (optional)

1. Preheat oven to 400 degree F. Grease your muffin tins with oil or butter or line with muffin liners.

2. In a large bowl, whisk together the two flours, baking powder and salt. Set aside. In a separate medium bowl, whisk together the melted butter, oil and sugar. To the wet ingredients, add in the egg, milk, vanilla extract, clementine zest and juice. Whisk well to combine.

3. Pour the wet ingredients into the dry ingredients and fold with a wooden spoon until just combined. Fold in the cut blackberries and then spoon the batter into the prepared muffin tin; fill about 3/4 full. Sprinkle the tops with turbinado sugar, if you like.

4. Bake for 12-15 minutes or until the tops are lightly golden and a toothpick in the center comes out clean. Let them cool for 5 minutes in the tin and then place on a cooling rack to cool completely. Store in an airtight container for up to 3 days.

Jan 24 11 comments
Breakfast, Fall, Quick, Recipes, Vegetarian, Winter

Granola Yogurt Pancakes

I made something special for you. It’s special for me, too. You see, pancakes aren’t made very often in my house. When I do make them, though, I feel like I’m on vacation. I have long wanted to make leisurely breakfasts a priority, but I really need to commit to the endeavor. Maybe I don’t want to let go of that vacation feeling when I have pancakes.

I needed some pancakes in my life and I wanted to make some pretty darn good ones, too. These have Greek yogurt in the batter to give them a buttermilk-like zing and granola is sprinkled on top for a little crunch. Add a generous splash of good maple syrup and it’s perfect. Whether you are pancake-deprived like me or you do them up right often, give these a try. I think you’ll like them.

Recipe: Granola Yogurt Pancakes

Makes about 5 – 3 inch pancakes

1/2 C. unbleached all-purpose flour

1/2 C. white whole wheat flour (or use all ap flour)

2 t. sugar

1 1/2 t. baking powder

1/2 t. kosher or sea salt

1 egg, lightly beaten

1/4 C. Greek yogurt 2%

1/2 – 3/4 C. milk

1/2 cup granola (this is my favorite homemade version)

butter and/or coconut oil

maple syrup for serving

1. Combine the flour(s), sugar, baking powder and salt in a medium bowl. In a separate small bowl, combine the  egg, yogurt and 1/2 cup of milk; whisk well to combine.

2. With a wooden spoon, stir the wet ingredients into the dry ingredients until just combined. Add more milk if you want a thinner consistency.

3. Heat up a cast iron skillet on medium-high heat (or a griddle). Add about 1 teaspooon butter and 1 teaspoon coconut oil until it melts. Pour batter into 3 inch circles (or your desired pancake size) and sprinkle with 1-2 tablespoons of granola. Flip when the bottom is golden brown and cook on the other side until the center is cooked through. Carefully wipe pan/griddle and add more butter/coconut oil for additional batches. Serve with real maple syrup.

 

Jan 17 10 comments
Gluten Free, Main Dish, Quick, Recipes, Soup, Vegetable, Vegetarian, Winter

Bleu Cheese Tomato Soup

Although we still haven’t received a layer of snow that will stick, I am making soup regularly to achieve that cozy winter feeling. I don’t mean to complain about the lack of snow, but the falling snow helps make staying in and cooking soup a bit more romantic. The temperature has been wavering between 10 and 40 degrees, all perfectly acceptable temperatures for a steaming bowl of delicious soup.

Tomato soup has that comfort food reputation, especially when partnered with the grilled cheese sandwich. As a kid, the Campbell’s tomato soup commercials were always enticing, but they didn’t sway my Mom in the least. I’m glad I waited until I was an adult and armed with this recipe to give tomato soup a chance. The combination of tomato and creamy bleu cheese with simple aromatics creates an incredible depth of flavor.

This makes a pretty large batch of soup, but you can cut it in half, no problem. If you don’t want the soup to have any spice, reduce the amount of hot sauce to 1 or 2 teaspoons for flavor.

This soup is also my virtual contribution to the Gojee’s potluck party that I could not attend. Have you heard of Gojee? The site features full-screen pictures of delicious food, links to the recipes and you can find my recipes there as well. Starting on Thursday, January 26, you can check out all of the potluck dishes fellow gojee contributors shared. Head over to Gojee and enter “gojee potluck” into the I Crave box to pull them all up.  You can also follow #gojeepotluck on Twitter.

Recipe: Michael Symon’s Bleu Cheese Tomato Soup

Adapted from Not Derby Pie

Makes 8 servings

2 T. extra virgin olive oil

3 small onions, diced

8 cloves of garlic, thinly sliced

2 – 28 oz. cans of San Marzano tomatoes (if possible), undrained

3 C. water

2 C. half and half

4 T. hot sauce (I used Cholula, use half if you don’t like it spicy)

1 T. fresh oregano leaves

7 oz. or 1 C. creamy bleu cheese, preferably Roth Käse buttermilk

sea salt to taste

1. Add the olive oil and onions to a large pot or dutch oven over medium heat. Add a generous pinch of salt and stir to coat the onion with the oil. Cook for 2 minutes.

2. Add garlic, stir and cook for 2 minutes more with the lid on. Add the tomatoes and their juices with the water, stir and bring to a simmer. Add the half and half, hot sauce and oregano; stir and simmer on medium-low heat for 45 minutes, uncovered.

3. Remove from heat and add in the bleu cheese. With an immersion blender (or let cool and transfer in batches to a regular blender), blend until smooth. Taste for seasoning and add sea salt if needed. Serve immediately.

 

 

Jan 03 9 comments
Fall, Healthy, Holiday, Main Dish, Quick, Recipes, Vegan, Vegetable, Vegetarian, Winter

Winter Wheatberry Salad

wheatberrysalad4

Happy New Year, friends! In the midst of the holidays, two of our friends had baby girls! It’s such a sweet thing to see a little one come into the world. I wait in excited anticipation of the special text with a picture of the tiny bundle swaddled in a blanket.

One of our friends is a new Mom and I wanted to bring her something nourishing as she gets to know this new little person. I settled on a healthy wheatberry salad with winter vegetables in beet-infused olive oil.

My goal was to make something healthy and hearty and I think it fits the bill perfectly. The diced beets look like beautiful ruby jewels that just make you want to dig in. It’s chewy, crunchy, sweet and savory. A pretty way to celebrate the arrival of a sweet baby girl.

wheatberrysalad3

Recipe: Winter Wheatberry Salad

Adapted from the Barefoot Contessa

1 C. hard winter wheatberries

kosher or sea salt

1 small beet, washed and scrubbed

6 T. extra-virgin olive oil, divided

1 onion, finely diced (about 1 C.)

2 t. balsamic vinegar

3 scallions, white and light green parts thinly sliced

1 carrot, finely diced

1/2 C. feta, optional

1. Preheat oven to 375 degrees F.

2. Bring 3 cups of water to a boil, add a generous amount of salt and add the winterberries. Turn the heat to low and simmer for about 50 minutes, uncovered, stirring occasionally to prevent sticking. Drain.

3. On a large square of aluminum foil, add the beat and 4 tablespoons (1/4 C.) of olive oil. Fold the foil into a packet, crimping the sides to prevent any leaking. Place the packet in the preheated oven and roast for 30-40 minutes. Open packet carefully and let the beet cool until you can handle it safely. The skin should slip off easily. Cut into a small dice. Reserve beet-infused olive oil to add to the salad.

4. Add 2 T. of oil to a medium skillet and sauté onions until soft, about 5 minutes. Put onions in a large bowl.

5. To the large bowl, add warm wheatberries, beet, carrots, scallion, beet-infused olive oil and balsamic vinegar. Add a pinch of salt and toss to combine. Sprinkle with feta and serve at room temperature. You may need to add more salt if you are not using feta. If making ahead, store in the refrigerator and bring up to room temperature; add feta just before serving.

Dec 27 6 comments
Fall, Gluten Free, Healthy, Main Dish, Quick, Recipes, Soup, Vegan, Vegetable, Vegetarian, Winter

Vegan Roasted Garlic Soup with Crispy Kale Chips

garlicsoup7top

How was your long weekend? I hope you had some thoughtful gifts under the tree, happy times with family and friends and delicious food was everywhere.

To recap our Christmas warm fuzzies: many slices of stollen were shared, friends and family were hugged, my Dad and I took two long walks, our family spontaneously decided to got out and watch The Girl with the Dragon Tattoo on Christmas night and Marc’s brother got engaged!

The hustle and bustle has died down and this morning we woke up to a light dusting of snow on the ground and tiny flakes falling. It’s strangely the first time we’ve seen snow in days. I missed the snow for Christmas, but it sure did make traveling much easier.

Soup is the best on chilly days. This simple soup is full of roasted garlic flavor and is silky in texture from the potatoes. The crispy kale on top is completely optional, but I love adding it to soups and I serve the rest in a bowl for snacking on during dinner. It’s my favorite healthy addiction.

Won’t you warm yourself with a bowl?

Recipe: Vegan Roasted Garlic Soup

Adapted from Handle the Heat

Serves 2 for main course, 4 for first course

2 heads garlic

2 t. extra-virgin olive oil

4 C. water

2 medium potatoes, peeled and chopped

1/4 C. Parmesan, freshly grated

sea salt and freshly ground pepper

1. Preheat oven to 375 degrees. Peel most of the outer skin from the garlic, but leave enough that the cloves still hold together. Cut the top 1/4″ off of the bulb and drizzle 1 t. of olive oil, coating the entire bulb. Wrap tightly in foil and place in the oven. Roast for 30-35 minutes. Let rest until cool enough to handle and then squeeze garlic from the papery skin.

2. Add roasted garlic, potatoes, water, and salt and pepper to a medium saucepan. Bring to a boil and then lower the heat to low and simmer for about 15 minutes or until potatoes are tender.

3. Puree with an immersion blender or traditional blender until smooth. Add Parmesan and taste for salt and pepper. Adjust seasoning if necessary. Serve with crispy kale chips, if you wish.

Recipe: Baked Crispy Kale Chips

1 large bunch kale

2 T. extra virgin olive oil

sea salt

1. Preheat oven to 350 degrees F. Prepare a rimmed baking sheet with parchment.

2. Wash kale and dry between towels. Remove the tough stem that runs down the middle and tear the leaves into bite-sized pieces.

3. Place leaves on the prepared baking sheet and drizzle with olive oil and sprinkle with salt. Mix with your hands and then spread the kale evenly on the baking sheet. Bake for 10-15 minutes or until kale is crisp.

Dec 20 4 comments
Cake, Dessert, Fall, Holiday, Quick, Recipes, Vegetarian, Winter

Sticky Gingerbread Cake

gingerbread3

Did you have a nice weekend? I hope so. My weekend was filled with Christmas-type things and my holiday cheer was at an all-time high.

On Saturday we went to an old theater built in1928 that features a Barton Theatre organ because silent films were still being produced when the plans for the theatre were drawn up. When we arrived Santa was in the lobby, real butter popcorn was popping, a train set was on the move and of course, holiday favorites were playing on the big pipe organ.

redford3

We watched It’s a Wonderful Life, complete with intermission and marriage proposal! It was incredibly sweet. The Redford Theatre is run by volunteers and they got the lucky lady up on stage with the ruse that she was being acknowledged for her volunteer work. We all cheered when she said yes.

redford2

Holiday baking started this weekend, too. When I heard Nigella Lawson talking about sticky gingerbread in her seductive and witty way on NPR last week, I put it on my weekend baking list. I’m sure Nigella’s recipe is wonderful, but a honey-sweetened gingerbread caught my eye instead.

gingerbreadiphone1

gingerbreadiphone2

As I sifted the powdered sugar over the finished gingerbread, a light snow was gently falling outside and it just made me smile.

This gingerbread cake was everything I hoped for. I could taste  subtle hints of honey, molasses and the spices. The perfect kind of cake to have with a hot cup of tea or coffee. Guaranteed to get you into the holiday spirit.

Recipe: Sticky Gingerbread Cake

Adapted from 101 Cookbooks

1/2 C. unsalted butter

1/4 C. water

1/3  C. unsulphured blackstrap molasses

1/3 C. honey

1/2 C. tightly packed dark brown sugar

1 C. white whole wheat flour

1/2 C. all-purpose flour (or all ap flour)

3/4 t. baking soda

1/4 t. sea salt

1 t. ground ginger

1 t. ground cinnamon

1/4 t. allspice

1/8 t. ground cloves

2 large eggs, room temperature

1/4 C. milk

1. Preheat oven to 325 degrees F. Butter an 8×8 baking pan and place one strip of parchment inside with enough to overhang on the sides a few inches. This will help remove the cake later.

2. In a medium saucepan, combine the butter, water, molasses, honey and brown sugar. Place over low heat and stir the mixture frequently until the butter is just melted. Remove from the heat, pour into a large bowl and set aside to cool.

3. In a medium bowl, whisk to combine flours, baking soda, salt, ginger, cinnamon, allspice and cloves. Wait for the molasses mixture to cool until it feels warm to the touch and add the eggs, one at a time, mixing well after each addition. Add the milk and whisk to combine. Fold the dry ingredients into the batter until just combined. It’s ok if there are some lumps.

4. Pour the batter into the prepared pan and bake for 20-30 minutes. Start checking for doneness after 20 minutes. Bake until a toothpick inserted into the center of the cake comes out clean.

5. Allow to cool in the pan for 10 minutes and then lift out using the parchment overhang. Cool completely on a wire rack before cutting. You can store this in the refrigerator for a nice sticky texture, but bring back up to room temperature before serving.