pound cake i can pound

this is a legit recipe me and my younger sister loan made up, i love eating this. growing up we always ate sara lee's frozen version and this version puts sara lee to shame. or maybe it's putting frozen baked goods to shame. either way, its shaming someone. i love the taste of this right out of the oven but after it's refrigerated a day it's absolutely stunning. yep. stunning.

no pic because we ate it all. maybe next time.

RECIPE: Blueberry pound cake with lemon icing

SOURCE: Loan and Vien Nguyen

PREHEAT: 350

INGREDIENTS:

2 1/2 cups sugar

1 cup butter

1 teasp vanilla

5 lrg eggs

3 cups all purpose flour

1 teasp salt

1 cup milk

1 teasp baking powder

blueberries

Lemon Icing

powdered sugar

lemons juice

milk - to thin icing

METHOD:

1. Heat oven to 350 degrees, grease 2 loaf pans with butter and flour.

2. Beat sugar, butter, vanilla and eggs in mixing bowl.

3. Beat together flour, baking powder and salt in a separate bowl [mix mix mix in that baking powder to make sure everything

rises evenly]

4. Beat the flour mixture into the egg mixture alternately with the milk on a low speed [this keeps the batter in a 'steady state' and you're less likely to eff it up]

5. Pour batter mixture into pan. Bake 55-60 minutes or until the toothpick comes out clean.

6. Cool in pan for 20 minutes, and then remove from pan and let cool on wire rack for 2 hours.

7. While the pound cake is cooling in the pan, make the lemon icing. Honestly its best to do this by taste, I screwed my icing up because I added too much lemon juice to my powdered sugar and tried to rescue it with milk which ended up making the icing really thin. So powdered sugar into the bowl. Lemon juice until you can mix it, whisk it up and then taste it. If it is excellent don't even add the milk. If its too lemony add the milk the help balance it out and thin your icing mixing. Drench that pound cake with this icing while it cools and look forward to consuming that white see thru topping.

an ode to bacon

mmm i'm getting pretty good at breakfast. ran the oktoberfest 5k yesterday and one of the best things of the day was the smell of bacon coming from old boy's brewery ... so i had to treat myself to a nice brunch the next day. and yes. i did consume the bacon fat to 6 pieces of bacon.

Mini Bacon and Potato Frittatas - fills 4 ramekins

INGREDIENTS:

6 strips Bacon

1/4 Onion

Potato, peeled and cut into 1/2 inch cubes

4 Eggs

2 tbsp Whipping Cream - approx

Parmigiano reggiano

METHOD:

Pre heat oven to 400 degrees

1. In a non stick skillet fry 2 strips of bacon for its delicious bacon fat. After the bacon is crispy to the point where the fat will melt in your mouth, remove from pan and consume.

2. Add onion and potatoes to delicious bacon fat and fry until crispy and golden.

3. In a bowl, whisk 4 eggs with approx 2 tablespoons whipping cream and pour mixture into ramekins. Sprinkle little bits of parmesan cheese into mixure in cups.

4. Take a pair of kitchen shears and cut up remaining bacon into small delicious pieces and add to potato and onions. Fry Fry Fry. When the bacon is crispy and done adding even more bacon fat to the potatoes, use a pair of tongs and place mixture into ramekins.

5. Place ramekins into oven for 15 minutes

6. Remove from the oven - your mini frittatas should rise and puff up over the top of the ramekins and have a delectable golden sheen.

7. Consume