when it rains it pours. and that’s exactly what’s been happening all weekend long. but we did manage a quick trip to atlanta to pick up one of our kiddos from the airport. on the way home i made the discovery of the decade. at least for me. one of my favorite restaurants from our texas days is open for business in marietta! it’s tex-mex fare and way back in the 90’s they made THE BEST fajitas ever. ’nuff said. next trip down to atlanta you know where to find me. let’s hope pappacito’s lives up to my memory. guacamole, here i come.
in the meantime, we dodged the raindrops and squeezed in a photo shoot. and, to mr. style’s wonder and delight, i broke down and made a delicious cake he’d been hankering for. it’s from a cookbook written by helene henderson the owner of a restaurant named malibu farm. located in, wait for it, malibu, ca. i met helene last year on the chico’s hello i’m fabulous photo shoot. and since cookbooks are a thing of mine i couldn’t wait until i scooped up a copy of malibu farm cookbook. there’s page after page of wonderful, easy recipes with a farm to table concept. here’s the cake recipe:
bay leaf-scented yogurt cake
6 small fresh bay leaves
zest of 1 lemon
1 cup sugar
1 stick butter
1 teaspoon vanilla
1 cup yogurt
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
in a food processor, make your bay leaf-scented sugar by processing the bay leaves and lemon zest in the sugar until pulverized.
cream the bay leaf-scented sugar with the butter and vanilla in a mixing bowl until soft and fluffy. add the eggs and yogurt. then sift in the remaining dry ingredients and combine.
pour the batter into a buttered and floured cake pan, and bake in a preheated 375 degree oven for about 45 minutes or until a knife inserted comes out clean.
Icing: 1 cup powdered sugar with a few drops of lemon juice until you reach the desired consistency. Garnish with whipped cream and berries.