TWD: Lemon Loaf Cake

I love lemony baked goods. I love lemony baked goods so much I want to take it behind a middle school and get it pregnant. - Tracy Jordan (Well, I added the lemony goodness part)

I really do love anything with lemons in it. Lemon bars, lemon meringue pie, lemon tarts. You name it!

This lemon loaf cake was a pretty simple recipe and comes out pretty tasty. Well, only around the edges. If you follow the directions straight from the book, like I did, you might find it a little dry in the middle. The edges were moist and full of potent lemon flavors, but the middle was lacking. I kept reaching for some milk when getting to the center. I thought adding lemon icing would help, but it didn't. It just made the edges taste even better! 

Next time, I'll have to add lemon juice before or after baking. MORE LEMONS! ha ha! 

I love lemons. :) 

Oh, also I think it helped that the lemons I used were from my coworker's really old lemon tree that produces a TON of fruit. They are also small in size (I used 5 lemons for the zest) and potent in flavor. Yuuuumm yum. 

This week's TWD hosts were Truc of Treats and Michelle of The Beauty of Life. Check out their blogs for the recipe.

TWD: Pizza Rustica

This was a simple recipe. I had a lot of fun making it, but it wasn't as tasty as I thought it would be. 

You know those days when you wake up and head to the kitchen to find someone lovely making you breakfast? There's this awesome aroma that hits your nostrils and you say to yourself, "ahhh yes...the goodness is here." 

That is what the pie tastes like to me. The smell of breakfast. It has the sweetness and savory flavors you love in a big morning breakfast or a warm ham and cheese croissant. Everyone loves those flavors, but this pie literally has such a subtle taste of those flavors it makes sad. It also makes me want to eat more, just because I think I can get more out of it. But alas, I do not. 

If I every do make this again, I would definitely add bolder flavors, such as gorgonzola, sun dried tomatoes, or maybe just add more prosciutto to it. 

If I don't make it again, I know for sure I would make something else with the pie crust. It has a really good consistency for a fruit pie or maybe even mini custard tarts. Yuuuuum yum!

Check out Emily and Raelynn's blogs for the recipe. And if you would like to see how the rest of the group's pies turned out, head over to TWD blogroll. You can find other bakers there who might have altered the recipe a bit by adding creative fillings.