Do you ever do that, buying way too much if something is on sale, without thinking about what you’ll with all of it? No? Well, I do (unfortunately). Just recently, I bought buckets full of blueberries, just because they were extremely cheap. Yes, buckets, two of them. Way too much of course, because after baking muffins with blueberries and putting loads of blueberries in my yogurt and smoothies, there was still about a bucket left.
A couple of weeks ago, we went to a BBQ and our contribution would be dessert. Which then prompted the question: what shall we make this time? After a BBQ, where you usually do eat more than you’d normally do, it’s good to have a light dessert to finish the meal. Something that ‘will always go down’. A light mousse is what comes to mind then, like the Greek Yogurt Mousse. Just this time in a fresh and more ‘adult’ version: Limoncello Mousse with raspberry Sauce.
The sun has forsaken us a bit this summer. Just like the last couple of years, July and August have been rather cold and wet, with just a few days of real summer. Guess this is what summers will be like in our little part of the world. Well, we’ll have to bring the sun in ourselves. And what better way than bringing the sun on your plate with this Lemon Blueberry Crumb Cake?
I made this cake last week to bring to a little family gathering. It was a sure hit with everyone, kids and adults alike. It’s fresh and sweet and the perfect cake for an afternoon tea, a brunch or as a dessert.
That’s kind of the short version of my conversation with the boys when I showed them what I had made. Their eyes almost popped out of their heads when they saw them. Followed by questions and remarks in the range of ‘are these Star Wars Cookies?’, ‘are they edible?’, ‘are those real cookies?’, ‘can we have these cookies?’, ‘are they really for us?’, ‘wow, how did you do that?’, ‘you really made these yourself?’, ‘WOW’, ‘COOL’, etc. And now imagine two excited boys jumping up and down, talking simultaneously, that my ears started ringing. Get the picture?
This Lemon Crazy cake is egg and dairy free and super easy to make.
Most of you probably know crazy cake, also called wacky cake or depression cake. It is not very known in Europe, at least not by that name. If you search for it’s origins, the first documented recipes date back to the 1940’s. A time where certain foods were hard to come buy or were utterly expensive, like butter, eggs and milk. Hence the name depression cake. You had to make use of what was available and leave out what you could not get or afford.
A super moist, lemony, low carb mug cake to satisfy that sudden sweet craving! Guilt-free!
Mug cakes. The new love of my life. Coming to my rescue when I get this sudden craving for cake. Which is usually later in the evening. And of course, those cravings hit when I don’t have a single crumb of cake in the house (yeah, I know, how is that even possible?!). And as I’m then the only one (my husband usually doesn’t fancy cake, only if it involves white chocolate), I make myself a single serve mug cake.
