Lemon Polenta Cake | How to be Awesome on $20 a Day

Lemon Polenta Cake

Lemon Polenta Cake | How to be Awesome on $20 a Day

When we moved into this flat, it was with the promise that we could completely redesign the kitchen. In fact, I believe I was promised the kitchen of my dreams. And while our kitchen is spacious, it is far from dreamlike. We may have the stupidest oven ever sold.

My oven has four stops on the “settings” dial. There’s off, obviously, followed by the first click that turns the oven light off. The oven light does not work (insert face palm emoji). Then there’s the click to turn on the bottom AND the top heating element. And finally top only. Does anyone else see something missing? I can’t turn off my top heating element in my oven. Basically everything I put in there is getting broiled. I have to cook everything on the bottom rack to keep it from over-browning. Often, as is the case with this particular cake. I am not successful.

Lemon Polenta Cake | How to be Awesome on $20 a Day

And yet I’m sharing it with you today anyway because this blog has always been about finding the awesome in the everyday and making the most of what you got. And I still couldn’t get Geoff to stop eating two pieces a day, so I can confirm that it tasted absolutely amazing.

Lemon Polenta Cake is naturally gluten-free as it’s made with ground almonds and cornmeal. And of course there’s plenty of lemony-ness both in the cake and in the lemon syrup you drown this cake in to make it not just moist but damp for days. You won’t want to stop eating.

Lemon Polenta Cake | How to be Awesome on $20 a Day

Some people have perfect kitchens. Some people… don’t. We all deserve great cake. This Lemon Polenta Cake is where it’s at. 

Lemon Polenta Cake
Serves 8
Lemon Polenta Cake is soaked in a tangy lemon syrup that makes this gluten-free cake awesome for days.
Write a review
Print
Prep Time
20 min
Cook Time
40 min
Prep Time
20 min
Cook Time
40 min
for the cake
  1. 200 grams unsalted butter, room temp
  2. 200 grams sugar
  3. 200 grams ground almonds
  4. 100 grams cornmeal
  5. 1-1/2 tsp baking powder
  6. 3 eggs
  7. zest of 2 lemons
for the syrup
  1. juice of 2 lemons
  2. 125 grams powdered sugar
for the cake
  1. Line the bottom of a 9-inch springform pan with parchment, and grease the sides with butter
  2. Preheat your oven to 350F/175C.
  3. With a mixer, beat the butter and sugar together until light and fluffy.
  4. Combine the almonds, cornmeal, and baking powder in a separate bowl, then mix a third of the mixture into the butter and sugar. Add an egg and combine. Continue alternating dry ingredients and eggs until everything is combined.
  5. Finally mix in the lemon zest.
  6. Transfer the batter to your pan and bake for 40 minutes until the edges start to pull away from the pan.
  7. Cool in the pan on a wire rack.
for the syrup
  1. In a small saucepan, boil the lemon juice and powdered sugar until the sugar is dissolved. Set aside to cool.
  2. With a toothpick, prick tiny holes in your cake, then pour the syrup over the cake and let it sink in.
  3. Once cool, remove the collar from your pan. Serve a big wedge and experience pure joy.
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
28 Awesome Recipes to Eat Outside

28 Awesome Recipes to Eat Outside

28 Awesome Recipes to Eat Outside

The time has come for dining al fresco. For picnics, potlucks, backyard barbecues, cookouts at the beach, and all other kitchen free eating. Today I’ve got a round up for you of recipes that you can cook or prep ahead. These are all things that are easily transportable and either don’t need to be refrigerated or could fit in a small cooler. The next time you’re invited to a party, you won’t be at a loss for what to bring. It’s gonna be awesome.

Starters, Snacks & Sides

Everybody wants something to snack on while their waiting for the main meal to come off the grill. And of course, a hot dog on a plate all by itself is just sad. Here are some things to get you started, fill out that epic cheese plate, or accompany your burgers and dogs.

Dill Potato Salad | How to be Awesome on $20 a Day

Easy Peanut Butter Hummus – serve with veggies or chips to keep people from lurking around the grill

Fancy Pants Sauage Rolls – These are great hot or cold, so pack them in your picnic for sure

Southwest Pasta Salad – Mayo-free and full of flavor

Blue Cheese Crackers – That’s right, you made your own crackers

Picnic Cheese Plate – Be a hero and bring a simple, affordable, and totally delicious cheese plate for the gang

Dill Potato Salad – This is potato salad with a dash of elegance

Loaded Baked Potato Salad – This is that trashed up potato salad that you’ve been dreaming of

Homemade Oat Cakes – Another option to serve with some really great cheese

On the Grill

Because we’ve all decided that frozen burgers are the worst, I want to make it easy for you to always have the best burgers. Make your patties ahead of time, pack them on ice, and throw them on the grill when you’re ready.

Jalapeno Cream Cheese Stuffed Burgers | How to be Awesome on $20 a Day

Jalapeno Cream Cheese-Stuffed Burgers – A burger with a spicy surprise

Cuban Burger – Add pickles if you’re into that because they really should be there

Spicy Southwest Burgers – You won’t be able to keep your hands off them

Basic Burgers – My tips for making awesome burgers with whatever’s in your kitchen

Sweet Treats

So this section is the longest because, let’s face it, I’m gonna ask to bring dessert. But you have to plan properly if you want people to eat something delicious instead of sad and melty. All these recipes are very easy to transport and serve outside and don’t need to be refrigerated.

White Chocolate Raspberry Blondies | How to Be Awesome on $20 a Day

Classic Crunchy Peanut Butter Cookies

White Chocolate Chip Brownies

White Chocolate Raspberry Blondies

Oatmeal Chocolate Chip Cookies

Kahlua Brownies

White Chocolate Cranberry Macadamia Nut Cookies

Chocolate Peanut Butter Blossoms

Mint Chocolate Chip Cookies

Lofthouse Cookie Bars

Giant Sea Salt Chocolate Chip Cookies

Mexican Brownies

Chocolate Peanut Butter Chip Cookies

Chewy Chocolate Chip Cookie Bars

Toffee Chocolate Chip Cookies

S’mores Brownies

Go eat outside while you can, kids!

Southwest Pasta Salad | How to be Awesome on $20 a Day
« Previous
 
Next »
Awesome in June
Chocolate Mint Cupcakes | How to be Awesome on $20 a Day

Chocolate Mint Cupcakes

Chocolate Mint Cupcakes | How to be Awesome on $20 a Day

I’m supposed to be writing about life and chocolate cupcakes. I’ve been staring this computer for a good fifteen minutes trying to conjure up some words. My husband is out drinking with work friends, and my animals are both asleep on separate sofas. Old episodes of Friends are playing in the background, and I’m just sitting here so happy it’s Friday. It’ll already be Saturday when you read this. You will be well and truly sunk into the weekend by now, and I hope you’re absolutely reveling in it. 

I think the older I get, the more precious weekends become. Especially when I think about how I probably won’t be able to retire until like a week before I die. I suppose that’s all the more reason to take the time to make and eat cupcakes. Let every weekend be a celebration. You survived another week, and you deserve chocolate.

Chocolate Mint Cupcakes | How to be Awesome on $20 a Day

Chocolate Mint Cupcakes stay moist for days, and the combination of tender chocolate cake and creamy mint frosting is unbelievable. They also have a lovely light texture because of the addition of ground almonds. If you have a hard time finding them, you can always throw some skinned almonds in into the food processor. 

The mint frosting is sweet and refreshing. I promise it doesn’t taste like toothpaste. Though if you could eat it from a tube, I’d be cool with that. These are definitely from scratch cupcakes. There are no clever shortcuts. But there’s absolutely nothing fiddly about making them. You’ll be nice and relaxed, and the smell is absolutely heavenly.

Chocolate Mint Cupcakes | How to be Awesome on $20 a Day

You work hard. You deserve a cupcake.

Mint Chocolate Cupcakes
Serves 24
Chocolate Mint Cupcakes stay moist for days, and the combination of tender chocolate cake and creamy mint frosting is unbelievable. 
Write a review
Print
Prep Time
30 min
Cook Time
25 min
Prep Time
30 min
Cook Time
25 min
For the cake
  1. 100 grams chocolate chips
  2. 175 grams unsalted butter, room temperature
  3. 275 grams brown sugar
  4. 1 tsp vanilla extract
  5. 3 eggs, lightly beaten
  6. 150 ml buttermilk
  7. 200 grams all-purpose flour
  8. 1 tsp baking powder
  9. 1 tsp baking soda
  10. 100 grams ground almonds
For the frosting
  1. 200 grams unsalted butter, room temp
  2. 250 grams powdered sugar, sifted
  3. 1 tsp peppermint extract
  4. green food coloring, or not, whatever you like
For the cake
  1. Preheat your oven to 350 and prep 24 cupcake papers. If you only have one pan, stash the batter in the fridge between batches. It’s not the end of the world.
  2. Boil some water, then measure out your chocolate into a bowl. Pour 120 ml (1/2 cup) of the boiling water over the chocolate. Stir until the chocolate is melted and smoothish. It doesn’t have to be perfect.
  3. With your mixer, cream the butter and sugar together until light and fluffy, about 3 minutes.
  4. Add the vanilla to your beaten eggs.
  5. With the mixer on low, slowly add in the egg mixture.
  6. Add the chocolate. Make sure to get it all.
  7. Add the buttermilk and mix until combined. If you’ve been using a stand mixer, you can abandon it at this point.
  8. Sift the flour, baking powder, and baking soda over your wet ingredients, then add the almonds.
  9. Fold the wet and dry ingredients together.
  10. Divide your batter between the 24 cups. I use my cookie scoop. Each one gets two generous scoops. Fill them about two thirds full.
  11. Bake for 25-30 minutes or until they spring back when touched.
  12. Let them cool in the pan for about 2 minutes, then cool them completely on a wire rack if you have it. Or the counter is totally fine, too.
For the frosting
  1. Beat the butter and powdered sugar together with your mixer on medium high for about five minutes. It should be light and fluffy.
  2. Turn the mixer down to low and add in the peppermint extract and food coloring for your desired effect.
  3. Marry your cake and frosting in whatever way you see fit. I used a Wilton 1m tip straight above the cupcake. Just squeeze it for about three seconds. Easy!
Adapted from How to be Awesome on $20 a Day
http://awesomeon20.com/
Basic Burgers | How to be Awesome on $20 a Day
« Previous
 
Next »
Eating Out: Max's Bar & Grill
Related Posts Plugin for WordPress, Blogger...