Lemon Yogurt Cake w/ Blueberry & Poppyseed
I’ve always been intrigued by moist, crumbly, melt-in-your mouth cakes. And this recipe from SmittenKitchen really grabbed my attention.
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A yogurt cake – how genius! Using yogurt to butter up your cake, instead of extra oil or cheese, seemed so healthy and delicious – I had to give it a try. And I’m glad I did – this loaf was a HIT. What a delicious, moist cake. You’re sure to love it 
!
The star ingredient in this is the whole milk yogurt. It really contributed to the moistness of the cake, and added an extra tang to the overall flavor.
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I’ve never done this before but the idea is genius. Before folding the blueberries into the batter, Smitten suggests mixing them with some flour first. This takes off the excess water and buffers your batter from your blueberry when it explodes in baking.
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Making lemon flavored desserts can be tricky, becuase lemon can be overpowering. You usually end up with a dessert that is REALLY sour and REALLY sweet at the same time – gross. Thats why I loved that this dessert only used the lemon zest (the peel of the lemon). Zest is a perfect gentleman – subtle yet still giving the perfect fresh zing.
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I added poppy seeds to my cake because I love ‘em – and the nuttiness compliments the lemon perfectly.
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This cake bakes for 50 minutes in a loaf pan. Be sure to do your toothpick test (a toothpick stuck into the cake should come out clean) in a couple of places before you take it out.
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Now all you have to do is eat it 
Shouldn’t be too hard!
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No-Bake Cheesecakes on Nilla Wafers
I love excuses to bake and today’s had me donning my apron and breaking my 2-month baking hiatus. I made these for Old Armstrong (the designer of Tough Muffin). Feel free to give his site a gander - its sweet and he recently revamped it
Today’s Nilla Wafer Cheesecakes were adopted & inspired from Sherry Yard’s No-Bake Cheesecake Recipe. The only difference between Her Recipe and Mine is that she crumbles her Nilla wafers for crust while keep my cookies in one piece. With that said, the results were quite delicious – if you’re a child of the 80’s, you’ll have a really hard time saying no to this fancy twist on a classic dessert!
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Because this dessert involves piping the cream cheese, I’ve added a TUTORIAL on cutting piping bags. You don’t need a pastry bag to pipe- any old zip lock will do, and I’ll teach you a trick used by pastry chefs that will keep your piping tip in place and your cheese from squeezing out of the sides. Enjoy!
Ingredients
When the taste of your dessert depends on one main ingredient, it really pays to find the best kind. Here, you’ll want to be picky about the cheese. Hands-down the best creme cheese belongs to Gina Marie. Its a cheese lives up to its name – even the least discerning of eaters will instantly know the difference. It actually feels and tastes like a crumbly cream, and I’m warning you, it will make all of the Safeway brands taste like plastic.
(I got mine at Whole Foods)
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The star of this show is, of course, the Nilla wafers.
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Assembly
This cream will beat in less than 3 minutes, but you’ll want to chill it for 3-4 hours before you pipe it onto the cookie. Begin piping and assemble your cheesecakes about an hour before you serve them – if you leave the cream on the cookie for too long your cookie will become soggy. Tip: Once you have your piping bag ready, gently squeeze the cream a few times with your hand to soften it for smooth piping.
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Pick a rounded tip for your piping. If even I can manage to make it look nice, then for sure you’ll have no problem.
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Pair this cheesecake with sweet or sour fruits – they all work well. I chose berries:
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These cookies wont hold overnight so eat ‘em the day you make ‘em! Who can argue with that?
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