I love Pinterest. It took me a while to “get it” but now I use it quite a bit. (You can find me here.) By far, the thing I use it most for is to pin recipes I stumble upon that I want to try out. And I have been good about actually making a lot of the things I’ve pinned, but I see Trish’s from Love, Laughter, and a Touch of Insanity Pin It and Do It challenge (go on and join us, it’s fun) as extra motivation to try out more.
First up, this properly delicious and super easy breakfast by Joy the Baker. Rather long tangent here: This woman is a goddess, I have made a number of her recipes and loved each one. Her Pancakes with Chocolate Chunks and Crunched Rasberries make regular appearances on weekend or special occasion breakfasts at my house, while her Arroz con pollo is warm, safran-y perfection. So do visit her blog. Anyway, this Mushroom and Bacon breakfast skillet isn’t anything complicated. The good thing is that while it is still a fry up, and will therefore make The Boy happy, it is more mushroom-y than bacon-y compared to a proper full English and so you don’t need to take a nap afterwards.
For my next pin, it was definitely time to try out Jamie Oliver’s pizza dough recipe. I experimented a bit with a few recipes in the past but hadn’t found my perfect one. Well, I think this might be it. It was very simple to make, was super easy to roll out and when baked it was thin and light and delicious. I decided to keep things simple so I just topped it with my herby tomato sauce and sliced mozzarella balls. I baked it until the cheese was melted and the crust was lovely and golden. This is where I would insert a picture of the pizza. Unfortunately, like the glutton that I am, I completely forgot to actually take one when I took the pizza out of the oven, as all I could think of was devouring it. Oh well. I was hoping we’d have leftovers – I love cold pizza for breakfast – but we ate the whole thing, not a crumb left. This recipe will definitely be one that I make again and again.
I am a huge fan of lemons. I regularly get ridiculous lemon cravings that last for weeks. So when I found this recipe for Lemon Cake with Black Tea frosting I knew I would have to get baking. Confession: while I’m a keen baker, and I have made various kinds of tarts, cupcakes, muffins, cookies and pies, I only ever baked one cake in my life*. So I was a bit intimated by this recipe, although I read it through and everything looked straightforward.
It was quite a long process, made longer by the fact that I don’t have a ton of large bowls so I had to keep washing up and re-using them. I can’t say I struggled with anything. The frosting did freak me out a bit because it was unlike any other frosting I’ve made in the past, it was more like making meringues and it does have a more light, airy texture than normal frosting.
I am very pleased with how the cake turned out. It is deliciously lemony, with a nice hint of tea in the frosting and the candied lemons are a great special touch. I liked it better on the second day, I suppose the lemon glaze had time to make the sponge more moist. I will be making this again for sure.
Are you on Pinterest? Do you try to actually do the things you pin?
*It was Nigella Lawson’s Chocolate Cake and it turned out great by the way.