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    canola oil

    Grapefruit Poppy Bread

    February 25, 2019

    grapefruit, citrus, bread, cake, winter
    grapefruit, citrus, bread, cake, winter
    Grapefruit Poppy Loaf with grapefruit glaze.

    When a large group of bloggers decide to virtually get together for a party, you SHOW UP! The lovely wonderful ladies of Square Meal Round Table and What Annie's Eating put together this lovely tribute to the mighty GRAPEFRUIT.

    Grapefruit

    Grapefruit Poppy Loaves

    Tis' the season for all things citrus from incredible blood oranges, meyer lemons and of course grapefruit. This is the perfect time of year to enjoy this seasonal citrus, at its peak. It's funny, I was never a huge grapefruit fan until my later years, of course, I definitely enjoy it with some sugar but I do enjoy it greatly now. My kids have also become HUGE grapefruit eaters, so I can't complain! Although, my poor husband has made a name for himself as the "Best Grapefruit Cutter" so I leave the cutting to him, I'll take them and bake!

    Grapefruit Bread

    With grapefruit in peak season, I thought a grapefruit poppy loaf would be a nice twist to a traditional lemon poppy seed bread. I had these little mini loaf ceramic dishes I had been dying to use so 6 little loaves came about. Perfect for snacking, gifting or even freezing for a morning you just don't want to bake.

    These loaves are filled with grapefruit zest, juice and of course topped with a delicious grapefruit glaze that gives it that extra dose of sweetness and glamour. You can certainly skip the glaze and pour a touch of grapefruit juice on top instead.

    I love cakes that take a few minutes to make but pack a ton of flavor and are sure to impress! You can find this recipe and a TON more grapefruit inspiration by checking out the Instagram hashtag: #greatfruitgrapefruit . I also have links to some amazing recipes below to check out.

    As always, I love seeing your creations! If you make these adorable loaves, give me a tag on Instagram or Facebook or leave a comment below. Be sure to pin for later!
    xoxo,
    Cosette

    Grapefruit Poppy Loaf
    PIN for later!
    Grapefruit Poppy Loaf
    Ready for the oven!
    Grapefruit Poppy Loaf
    Perfectly golden out of the oven.
    Grapefruit Poppy Loaf
    The grapefruit glaze really ties the whole bread together.
    Grapefruit Poppy Loaf
    That drip.
    Grapefruit Poppy Loaf
    Perfect for a party or brunch.


    More Grapefruit Inspiration

    • What Annie’s Eating - Roasted Side of Salmon with Fennel + Grapefruit Slaw
    • Square Meal Round Table - Pink Grapefruit Cheesecake
    • Katiebird Bakes - Grapefruit Yogurt Bundt Cake
    • My Kitchen Love - Grapefruit Poppyseed Mini Bundt Cakes
    • Baking The Goods - Grapefruit Coconut Bars
    • Suburban Pie and Treats- Grapefruit Custard Pie
    • Farm & Coast Cookery -
    • Gobble The Cook - Incredibly Moist Grapefruit Cake
    • Jessie Sheehan Bakes - Pink Grapefruit Bars
    • Betterfoodguru- Sweet Grapefruit Vinaigrette
    • Candied Pomelo - Chocolate Covered Grapefruit Peels
    • The Capsule Kitchen - Grapefruit Margaritas
    • Foodsoulutions  -refined sugar-free grapefruit rosemary soda
    • The Healthy Sins - Grapefruit Curd Tartlets with Roasted Meringue
    • Bappy Girl -Grapefruit Basil Marmalade  https://bappygirlyum.blogspot.com/2019/02/grapefruit-basil-marmalade.html
    • This Healthy Table - Spicy Thai Grapefruit Salad
    • Always Eat Dessert - Grapefruit Tart
    • For the Love of Gourmet - Grapefruit Olive Oil Cake
    • Whatcha Cooking Good Looking? - Grapefruit Creamsicle Bars
    • Pie Girl Bakes - Grapefruit Donuts
    • Clean Plate Clb - Grapefruit Curd Tart with Champagne Whipped Cream
    • Olive & Mango - Pink Grapefruit and Avocado Salad
    • Crumb Top Baking - Grapefruit Salad with Cilantro and Goat Cheese
    • LaLa Lunchbox - Grapefruit Ricotta Pancakes
    Print Recipe
    Grapefruit Poppy Loaves
    Makes 6 mini loaves, check recipe notes for alternate baking vessels.
    grapefruit, citrus, bread, cake, winter
    Prep Time 5 minutes
    Cook Time 45 minutes
    Servings
    Ingredients
    Loaves
    • 5 large eggs
    • 2 teaspoon vanilla extract
    • 1 splash bourbon or whiskey optional
    • 2 large grapefruits, zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • ½ cup canola oil or another neutral oil
    • ½ cup whole milk yogurt
    • ½ cup fresh grapefruit juice
    Grapefruit Glaze
    • 1.5 cups powdered sugar
    • 3 tablespoon fresh grapefruit juice
    Prep Time 5 minutes
    Cook Time 45 minutes
    Servings
    Ingredients
    Loaves
    • 5 large eggs
    • 2 teaspoon vanilla extract
    • 1 splash bourbon or whiskey optional
    • 2 large grapefruits, zested
    • 2 cups granulated sugar
    • 3 cups all purpose flour
    • 3 teaspoon baking powder
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • ½ cup canola oil or another neutral oil
    • ½ cup whole milk yogurt
    • ½ cup fresh grapefruit juice
    Grapefruit Glaze
    • 1.5 cups powdered sugar
    • 3 tablespoon fresh grapefruit juice
    grapefruit, citrus, bread, cake, winter
    Instructions
    Loaves
    1. Preheat your oven to 350 degrees and grease and flour 6 mini loaf pans (mine were 3.5" x 5.5" and about 2" high).**see notes below for baking in standard loaf pan or bundt
    2. In the bowl of a stand mixer fitted with paddle attachment, add your: eggs, sugar, vanilla, zest from 2 grapefruit and bourbon.
    3. Mix on medium-high speed for 3-4 minutes until fluffy.
    4. Add in your dry ingredients until just combined.
    5. Finally add your oil, yogurt and grapefruit juice and allow to mix for 2-3 minutes until batter is fully combined.
    6. Pour into prepared mini loaf pans, batter can be filled to almost the top, leave about ¼". Place your mini loaves on a sheet pan and bake for 45 minutes or until a toothpick comes out clean.
    7. Tops should be golden in color. Remove from oven, let cool then remove from ceramic loaf pans. Prepare glaze and top when loaves are cool. Enjoy!
    Grapefruit Glaze
    1. Combine your powdered sugar and grapefruit juice until a thick but pourable glaze forms.
    Recipe Notes

    **If you don't have mini loaf pans, this bakes great in a bundt pan. Coat your bundt pan well, I really love using Baker's Joy! Bake bundt for 55-60 minutes

    **You can also prepare 2 standard size loaf pans (9.5" x 2") and bake those for about 45 minutes

    **You can obviously omit the glaze, you may want to drizzle about a tablespoon of fresh grapefruit juice on top when they come out of the oven if you choose to omit the glaze. 

    Share this Recipe

    Vegan Lemon Poppy Seed Cookies

    February 8, 2019

    vegan, lemon, poppy, cookies

    vegan, lemon, poppy, cookies

    A stack of these will definitely cure the winter blues.

     

    February. I don't know about you but by this time of year I'm ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

    I also think that by this time in winter, we've consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

    Lemon Poppy Cookies

    vegan, lemon, poppy, cookies

    You won't be able to keep these for long!

    I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it's a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention...one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I'm pretty sure these will be a necessity. 

    As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don't forget to Pin for later!

    xoxo,
    Cosette

    vegan, lemon, poppy, cookies

    Soft, chewy and perfect!

     

     


    Print Recipe


    Vegan Lemon Poppy Seed Cookies

    Makes 24 cookies

    vegan, lemon, poppy, cookies

    Course Dessert
    Cuisine Dessert
    Keyword cookies

    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour

    Servings


    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons

    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice

    Course Dessert
    Cuisine Dessert
    Keyword cookies

    Prep Time 5 minutes
    Cook Time 10 minutes
    Passive Time 1 hour

    Servings


    Ingredients
    Cookie
    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • ¾ teaspoon baking soda
    • ½ teaspoon kosher salt
    • 3 tablespoon poppy seeds
    • 1 cup granulated sugar
    • ½ cup canola oil can use any neutral oil
    • ¼ cup water + more if dough is too crumbly
    • 1 teaspoon lemon juice
    • 1 teaspoon vanilla
    • zest of 2 lemons

    Lemon Glaze
    • 1 cup powdered sugar
    • 2 tablespoon lemon juice

    vegan, lemon, poppy, cookies


    Instructions
    1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.

    2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.

    3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.

    4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.

    5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.

    6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.

    7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.

    8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.

    9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.

    10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!


    Share this Recipe

    Lebanese Sfouf Cake

    September 18, 2018

    cake, breakfast, lebanese, semolina, taste

    cake, breakfast, lebanese, sfouf

    Sfouf, Lebanese semolina cake with a yellow hue.

    There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it's that aroma, even HE knows and loves. 

    This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

    cake, semolina, sfouf, lebanese, breakfast

    Plates of Sfouf cake shared with friends over coffee.

    What is semolina? 

    In Arabic, Sfouf literally translates to "lines" so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that's why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

    But what about it's yellow color? 

    Sfouf doesn't get it's bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

    • natural anti-inflammatory
    • decreased cancer risk
    • cardiovascular benefits
    • improves digestive issues

    But let's be honest, the small amount in this cake won't necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you'd need to consume a lot or take supplements. 

    I want cake!!!

    So if you're craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It's a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

    As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

    XOXO
    Cosette

     

    sfouf, lebanese, cake, breakfast, semolina

    A blend of dry ingredients, the turmeric yields the signature yellow color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Wet ingredients turn the batter golden in color.

     

    sfouf, lebanese, cake, breakfast, semolina

    Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Rows of nuts line the top, the batter is thick so the nuts don't sink.

     

    breakfast, sfouf, lebanese, semolina, turmeric

    Coming out of the oven the smell is intoxicating. Don't worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

     

    Print Recipe
    Lebanese Sfouf Cake
    A delicious and simple cake combining semolina flour, turmeric and anise flavors.
    cake, breakfast, lebanese, semolina, taste
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    Course Breakfast, Dessert
    Keyword breakfast, cake
    Prep Time 5 minutes
    Cook Time 1 hour
    Servings
    Ingredients
    • 1 ½ tablespoon tahini
    • 2 cups all purpose flour
    • 1 cup semolina flour
    • 1 ¼ cup granulated sugar
    • 1 ½ teaspoon ground anise seed
    • 2 teaspoon ground turmeric
    • 1 ½ teaspoon baking powder
    • 1 ¼ cup milk an alternative milk can be used to make vegan
    • ½ cup canola oil or other neutral flavored oil
    • 1 teaspoon orange blossom water
    • ¼ cup blanched almonds or pinenuts
    cake, breakfast, lebanese, semolina, taste
    Instructions
    1. Preheat oven to 350 degrees
    2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
    3. Combine all your dry ingredients in a large bowl and whisk to combine.
    4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
    5. Pour your batter into prepared baking dish.
    6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
    7. Bake for 50-60 minutes, until a tester comes out clean.
    8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
    Recipe Notes

    *If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

    *Best to enjoy the day of baking, after day of, warm slightly. 

    Share this Recipe

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    My name is Cosette Posko and I reside in Portland, Oregon with my family of five. Originally from Pennsylvania, I moved to the great Pacific Northwest about 15 years ago and have been here ever since.

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