Some dessert!

I (lissa) thoroughly enjoy baked goods. It may very well be because I lived in France and had amazing boulangeries at every corner, which I miss immensely. The point is I love to eat a small amount of a baked dessert after my meals (okay not always small!). So when an amazing looking bundt cake recipe was delivered into my inbox, I had to make it! It was pretty dang amazing and gave us a reason to buy blackberries from the farmers’ market.

Two Notes:
#1 – If you don’t know already, Ghirardelli boxed brownies are the best you’ll find.
#2 – I subscribe to TastingTable and get daily emails with recipes and restaurants recommendations from around the country.

Blackberry Buttermilk Bundt with Orange Glaze
Recipe adapted from The Perfect Finish: Special Desserts for Every Occasion by Bill Yosses and Melissa Clark (W.W. Norton & Company)
Makes 1 Bundt cake (8 to 10 servings)

• 2⅔ cups a#-purpose flour%
• 1 tablespoon baking powder
• ½ teaspoon salt
• ½ teaspoon baking soda
• ½ pound (2 sticks) unsalted butter, so)ened, plus additional for the pan
• 1¾ cups sugar
• 4 large e+s, at room temperature
• 2 teaspoons vani#a extract
• ½ cup buttermilk
• 2 pints blackberries (about 1 pound), rinsed and dried

Orange Glaze
• ½ cup ,esh orange juice (,om about 1 medium orange)
• ½ cup confectioners’ sugar

1. Make the cake: Preheat the oven to 350°. Grease a 2-quart nonstick Bundt pan with butter, then spray lightly with nonstick cooking spray.
2. In a small bowl, whisk the flour with the baking powder, salt and baking soda. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar at medium-high speed until light and fluffy. Beat in the eggs, one at a time, until incorporated. Beat in the vanilla. Reduce the speed to low and mix in half of the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Gently fold in the blackberries with a wooden spoon.
3. Pour the batter into the prepared Bundt pan. Bake until golden brown and a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto a serving platter.
4. Make the orange glaze: In a small saucepan, whisk the orange juice with the sugar and simmer over low heat until the sugar dissolves.
5. Using a skewer or long, thin knife, prick deep holes all over the surface of the cake. Slowly spoon half of the glaze over the cake, letting it seep into the holes. Let the cake cool for 20 minutes longer. Spoon the remaining glaze over the cake and let set for 10 minutes. Slice and serve.

One of our classics…Chicken Dijon

First, I would like to say sorry that we haven’t updated in forever…we were in the land of the Yankee for a few weeks 🙂

This is a recipe that my (Lissa) mom made often growing up. It was one of my favorites and I fell back on its simplicity when I was living in Rennes, France. There isn’t really a recipe that I follow, but if you are in the mood for creamy mustardy yumminess over rice this is perfect!

1. Saute pieces of chicken breast in olive oil until slightly cooked.
2. Add sliced onions and cook until just tender.
3. Add dijon mustard and cream to taste*. In France I used creme fraiche, but since that is hard to get here (and expensive!) we use a combination of sour cream and heavy whipping cream. Cook until heated through and serve over rice with a French baguette and some French cheese (brie or camembert are perfect). Enjoy!

*My mom also adds white pepper.