Saturday, January 14, 2012

Lemon + Cranberry Tea Bread & A Return

lemonloaf1

Where have I been?

I wish I had an answer for that. It's been a few months since I let my internet presence fade away and for a while, I was sort of ok with that. I felt like, maybe, it was my time to go. Maybe I had gotten all out of food blogging that I was going to get. I kept baking, but I wasn't photographing what I had created.

It wasn't until last week when I was starting off a new semester of school when I realized that my life was lacking some sort of creativity. I had my business, I had school, but nothing out there that I could create and play around with. Nothing that I could look at simply as something fun to do with no strings attached and no commitment to another person.

That's when I realized that what food blogging gave me was more than a place to showcase my baking, but really was, like most people say it is, an outlet. It may look like it's just baking and photographing but for the people behind it, myself included, it really is multi-dimensional. In a world full of linear direction and responsibilities that might not always be the best thing in the world, it's always nice to know that you have something, maybe not always food blogging, to go to.

I'm so happy I'm back.

lemonloaf3 

This recipe is absolutely wonderful. It gives you a nice moist loaf and is great for adapting with various flavours.

Lemon + Cranberry Tea Bread 
adapated from The Harrowsmith Country Life Baking Book

Ingredients:
1/2 cup margarine or 1/4 cup butter and 1/4 cup shortening, softened
1 cup sugar
2 eggs
Grated zest of 1 lemon or 2 tbsp. lemon juice
1 1/2c cups unbleached all-purpose flour
1 1/2 tsp. baking powder
Pinch of salt (optional)
1/2 cup milk
1 cup dried cranberries

Directions:
1. Cream together the margarine and sugar until light.
2. Add eggs, one at a time, beating well after each addition.
3. Stir in lemon zest (or juice) and cranberries.
4. Sift together flour, baking powder, and salt, in separate bowl.
5. Add milk and flour mixture alternately to creamed mixture, stirring until well blended and combined.
6. Empty the mixture into a well-greased 9-inch loaf pan.
7. Bake in preheated 350'F oven for 45-50 minutes or until a toothpick inserted in the center comes out clean.
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16 comments:

  1. I know what you mean about blogging - I try to take a long break every now and again (usually during the busy months of winter), but I just keep crawling back. It really stretches my creative muscle, keeps me from getting in a baking rut. Plus, the company and friends are always great :) Glad to see you back!

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    1. Thank you! I'm glad to be back. I really missed it!

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  2. You are a damn good writer.

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  3. I'm so glad you're back to blogging! I love your blog, your food, and I can't wait to try this recipe! It looks delicious :)

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    1. That means so much, Melody! I try and blog for my own personal satisfaction, but it's always nice to know that other people enjoy it!

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  4. Welcome back :) I can totally relate to what you said. As a student, there really is only so much studying and paper writing I can take, and for me, baking and blogging is sanity-time, something to do that is productive but relaxing. Your recipe looks great, by the way. I was just thinking of making some sort of lemon bread.

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    1. You should really try it! It's incredibly delicious.

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  5. I can't believe you own a business, go to school and have time to bake such delicious looking things AND blog about it. YUM!

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  6. Welcome back! Love the combo of lemon and cranberry. Love lemon all together!

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  7. New follower, found you through food bloggers of Canada. This looks so bright and fresh. Love your photos. And the blog title made me giggle.

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    1. Thank you so much for stopping by, Kim! I'm glad you like my photos + the blog name :)

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  8. I've been off and on with food blogging too, I always end up missing it though!

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    1. It's hard NOT to miss it, Brilynn! :)

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I love you all for reading! Your support means everything!

If you have any questions regarding recipes, posts, or use of photographs, whip up some buttercream, then send me an e-mail: kitchenkarate(AT)gmail(DOT)com. You shouldn't have to wait too long for a reply. I'm a computer fiend!

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