I don’t even like pound cake.
But add cream cheese? I’ll chew on a rubber tire for that!
Yeah, maybe not a rubber tire, but you know, like at least old stale bread.
Cream cheese pound is the baking god’s answer to me. Still sweet, but a tender, fine crumb.
Creamy and dense, waiting to soak up some berry juice.
Or peach juice.
Or to be toasted and topped with ricotta, grilled peaches and balsamic reduction.
Y’all just go and make some, I borrowed this recipe from Ol’ Martha; I know you must have some bridal shower, baby shower, or ladies luncheon to make it for.
My word to the wise, I would suggest making it in a bundt pan; I used two loaf pans, and it’s difficult to keep the edges from burning while the middle cooks.
Then this tidbit. I BOUGHT A JUICER! From my best friend, CraigsList – you know, the online “classifieds.”
It’s a Breville, the entry level model. And I’m excited. Sooooo excited.
Juice #1, pictured above, was 2 carrots, one large honeycrisp apple, and ginger.
I also made some beet, sweet potato, apple, and then sweet potato, apple, pear.
It’s so interesting and fascinating to me, it’s like MAGIC.
And then yeah, all super healthy and stuff to.
She did a 3 day cleanse and has some really great juicing recipes, and then mentioned this site in another post.
I totally got lost in her site and was reading everything! LikeTwice is an online second-hand store based out of San Francisco, my sorta other half-stomping grounds.
You can sell clothes to them too, and they send you a bag to fill, or you can just shop!
They carry mainly higher end brands, which is music to this little BargainGirl’s ears!!!!!
Check it out, if you use that link above, I think you receive a $10 credit, if I did it correctly.
Oh, and fo’ reals, if y’all have any great juice recipes that I just HAVE to try, tell me. I’m making a list, and LOVING THIS!!!!
~Peace, Love, and Pounds of Juice Y’all…. (see what I did there?)
Cream Cheese Pound Cake
adapted very slightly from Martha Stewart
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 bar (8 ounces) cream cheese, room temperature
3 cups sugar
6 large eggs
1/2 teaspoon almond extract
1/2 teaspoon fiori di sicilia
3 cups all-purpose flour
2 teaspoons salt
Nonstick cooking spray
Preheat oven to 350 degrees. With an electric mixer, beat butter and cream cheese until smooth. Add sugar; beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla. With mixer on low, add flour and salt in two additions, beating until just combined.
Generously coat two 8 1/2-by-4 1/2- by-2 1/2-inch loaf pans (1 1/2 quarts each) with cooking spray; immediately pour in batter (pan will seem full). Tap pans on work surface to eliminate any large air bubbles.
Bake until golden and a toothpick inserted in the centers comes out almost clean, 60 to 75 minutes (if the tops begin to brown too quickly, tent with aluminum foil).
Cool 10 minutes in the pan. Turn out the cakes; cool completely, with top sides up, on a wire rack.