Italian Orange Cake

By Libbie Summers
Assisted by David Dempsey
Cuisine Apron Dress in White Linen from Libbie Summers Yum Yum Smile Shop
Orange Gingham Trimmed Linen Napkin from Libbie Summers Yum Yum Smile Shop

A had my first warm slice of this cake on the island of Sardinia. It was a game changer –not too sweet, refreshing and easy to make. The perfect weeknight OR entertaining cake. There’s something about bringing a sprite little cake pulled from the oven just a few minutes before straight to the dinner table.
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Italian Orange Cake
serves 8

What you need:
1 orange
3 large eggs
1 1/4 cups sugar
1/3 cup plain yogurt
1/3 cup butter, softened
1 3/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon Fiori di Sicilia extract (optional) *recipe to follow
Powdered sugar for dusting

What to do:
1. Preheat oven to 350º F. Spray a 7-8″ springform pan with non-stick baking spray. Line the bottom of the pan with parchment and spray the top of the parchment. Set aside.
2. Boil and Process Orange: Add orange to a small saucepan with boiling water. Boil orange, moving around often, for 30 minutes. Remove from water to drain. Cut into quarters and remove any visible seeds. Add the entire orange to the bowl of a food processor fitted with a blade attachment and pulse to process until any large chunks are gone. Set aside. (BOILING IS OPTIONAL, I think it makes the rind less bitter and produces more juice but if you are in a time crunch just pulverize the thing!)
3. Start Batter: In a large mixing bowl. Whisk together eggs and sugar until light and fluffy, whisk in yogurt and butter until incorporated (Note: there may still be lumps of butter in batter…this is totally cool.). Set aside.
4. Mix Dry Ingredients: In a medium mixing bowl, sift together flour and baking powder.
5. Finish Batter: Gradually add flour mixture to batter until incorporated. Do not over mix! Stir in pulverized orange and extract (optional).
6. Bake Cake: Pour mixture into prepared springform pan and bake until set in the middle (about 1 hour or until the internal temperature reaches 205ºF.)

To Serve: Allow to cool for 15 minutes. Remove from pan and dust with powdered sugar. Serve warm.
*Fiori di Sicilia Extract Recipe: 1 part orange extract + 1 part lemon extract + 2 parts vanilla extract
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Roasted Korean Cauliflower

By Libbie Summers
Assisted by David Dempsey
Chamber Apron in Grey Linen: Libbie Summers’ Yum Yum Smile Shop
Kitchen Towel in Dark Sand Linen: Libbie Summers’ Yum Yum Smile Shop

Caramelized at the edges and on the edge of spice. This Korean Cauliflower recipe is the healthier sister to the fried variety but packs the same flavor punch! 

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Roasted Korean Cauliflower
serves 2-4

What you need: 
2 tablespoons coconut oil
1 head cauliflower, cut into bitesized florets
1/3 cup gochujang (red pepper paste)
2 tablespoons honey
1 tablespoon soy sauce
1 teaspoon rice vinegar
3 scallions, chopped

What to do: 
1. Preheat oven to 450ºF. Line a baking sheet with foil.
2. Melt Coconut Oil: If your oil is solid, spoon the coconut oil onto the baking sheet and place in the oven just until starting to melt (it will continue to melt).
3. Start Roasting Cauliflower: Place cauliflower on the baking sheet and toss to coat with the coconut oil. Spread out evenly and roast for 15 minutes.
4. Make Sauce: In a large mixing bowl, stir together the gochujang (pronounced, GO-CHEW-JANG), honey, soy sauce and vinegar.
5. Finish Cauliflower: Remove cauliflower from the oven and add to the bowl of sauce. Toss to fully coat. Return to the baking sheet and roast until edges are caramelized (about 15-20 minutes).

To Serve: Garnish with chopped scallions and serve.
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One-pan Lemon Garlic Chicken and Rice

By Libbie Summers
Assisted by David Dempsey
Apron: Cuisine Apron Dress in Indigo Chambray Linen from Yum Yum Smile Shop
Linen Napkin with Yellow Gingham Trim: Carnival Napkin Set from Yum Yum Smile Shop

There’s something about a just picked lemon from your friend’s trees that makes an ordinary week night one-pan meal extraordinary! Got 25 minutes? I’ve got you covered. 

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One-pan Lemon Garlic Chicken and Rice
serves 4

What you need:
2 pounds boneless skinless chicken thighs
1/2 onion, diced
4 cloves garlic, finely chopped
1 1/2 cups jasmine or basmati rice
3 cups chicken stock
1 large juicy lemon
1/3 cup chopped fresh parsley
Olive oil
Flake sea salt
Black Pepper

What to do:
1. Prep Chicken and Lemon: Liberally salt and pepper chicken thighs. Cut lemon in half and cut one of the halves into 4 rounds.
2. Cook Chicken: Place a large skillet with a tight fitting lid over medium-high heat. Add 1 tablespoon olive oil. Add chicken and brown all pieces on both sides (about 2 minutes per side). Note: You are not cooking chicken all the way through. Remove from skillet to a plate.
3. Finish Chicken and Rice: To the same skillet, add 1 teaspoon olive oil, garlic, onions, rice and a dash each of salt and pepper. Cook, stirring, 1 minute. Add chicken broth. Nestle chicken thighs back in the pan. Add lemon slices into pan and squeeze the juice of the other half lemon over. Reduce heat to medium-low. Cover and cook for 15 minutes or until liquid is absorbed.
To Serve: Garnish with chopped parsley and serve straight from the skillet the way God intended.
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Two Last Minute Gifts From The Kitchen

By Libbie Summers
Assisted by David Dempsey

Two fun gifts that require very little time, but pack a big punch! Don’t forget to package them in reuseable containers!

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Everything Bagel Topping Mix
makes 2 cups

What you need:
1/3 cup black sesame seeds
1/3 cup onion flake
1/3 cup garlic flake
1/3 cup sesame seeds
1/3 cup poppy seeds
1/3 cup flake salt

What to do:
In a large sauté pan over medium-low heat, add all the ingredients and stir together. Cook, stirring constantly until spices start to become fragrant. Remove from heat to a bowl and allow to cool completely. Store in an airtight container for up to 2 months.

Uses:
•Sprinkle over a poke bowl •Top a fried egg •Mix into coleslaw •Sprinkle on a salad •Season roasted vegetables
•Make a compound butter •Sprinkle on a bloody mary •Sprinkle on avocado toast •Season popcorn •Sprinkle on mac and cheese.
•Sprinkle on fried rice •Sprinkle over white rice •Sprinkle over a hot dog •Season grilled vegetables
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Tipsy-Spiced Cherries

What you need:
1 cup sugar
¼ teaspoon cayenne pepper
2 cinnamon sticks
1 stem fresh rosemary (optional)
1 ¼ cups Gosling’s Black Seal® Rum
12 ounces frozen Sweet Black Cherries, thawed

What to do:
1. In a medium saucepan over medium heat, stir together the sugar and 1 ¼ cups water. Cook, stirring, until the sugar dissolves and mixture comes to a boil. Remove from heat and stir in the cayenne pepper, cinnamon sticks, rosemary (optional) and rum. Cool slightly. Add cherries and let stand 30 minutes. Remove rosemary stem. Store in airtight jars and refrigerate for 3 days before using. Will keep, refrigerated, for up to 2 months.

Uses:
•Spoon over ice cream •Make a Rum Old Fashioned •Use cherries for a Tipsy Black Forest Cake •Spoon onto chocolate mousse.

 

Walnut, Apricot and Blue Cheese Pull-Apart Bread

By Libbie Summers
Photography Chia Chong

One easy dough…many delicious recipes.

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Walnut Apricot and Blue Cheese Pull-Apart Bread
makes 1 loaf

What you need: 
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2  teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup butter, cubed plus 2 tablespoons melted
1 cup buttermilk
1/2 cup toasted chopped walnuts
1/4 cup chopped dried apricots or pears
3 ounces crumbled blue cheese

What to do:
1. Preheat oven to 425º F. Spray a 9×5-inch loaf pan with nonstick cooking spray and set aside.
2. In the bowl of a food processor, pulse the flour, baking powder, baking soda, salt and pepper until combined. Add the cubed butter and pulse until the mixture forms pea-size pieces. Add the buttermilk and pulse just until a soft dough forms. Turn the dough onto a well-floured work surface and knead it gently three times.
3. Roll the dough out into a long thin rectangle (24×8-inches).
4. Brush the top of the dough with 1 tablespoon of the melted butter.
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5. Spread walnuts, apricots and blue cheese over the dough and press into the dough (slightly) with your hands.
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6. Use a sharp knife to cut the dough in half lengthwise and then cut the dough widthwise into nine equal-size strips. You will have eighteen equal pieces of dough.
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7. Stack all but one piece of the dough on top of each other with the toppings facing up. Place the final piece on the top with the toppings facing down. The dough is sticky enough that the stack will hold together when pressed a little so don’t worry. This is going to be a bit messy and that’s cool.
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8. Carefully lay the stack on its side in the prepared loaf pan. Sprinkle any of the contents that may have fallen out onto the top of the dough. Separate the slices a little with your fingertips and brush the top with the remaining 1 tablespoon melted butter.
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9. Bake the loaf for 30 minutes, until it has risen and is golden brown. Let cool slightly before removing from the pan and serving.
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Try these other topping combinations:
•Seed Pull-Apart Bread (1 tablespoon poppy seeds, 1 tablespoon toasted sesame seeds, 1/3 cup sunflower seeds and 1/3 cup pepitas)
•Greek (1 cup chopped Kalamata olives, 1 tablespoon chopped fresh dill, 1 cup crumbled feta cheese)

 

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