Lavendar Honey Cake #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

By: The Food Hunter

Welcome we are coming to the end of this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. I hope you enjoyed all the yummy recipes so far and have entered the amazing giveaway.

Scroll down to take a look!

I am in love with the taste of Lavender Honey and have been developing a recipes for utilizing it in desserts. If you are tired of plain old cake this is a delicious way to step-up your game. Sweet, chewy, soft and crunchy, this cake has it all.  

Lavender Honey Cake
150g unblanched almond slices
200g unsalted butter
150g sugar
4 large free-range eggs
100g plain flour
100g almond flour
1 tsp baking powder
3-5 tbsp lavender honey

Heat the oven to 350°

Prepare your spring-form pan by coating with butter.

Melt the butter in a small heavy-based saucepan over a gentle heat. Pour into a large mixing bowl and add the sugar and eggs. Using an electric hand mixer on a medium speed, beat the mixture together to a smooth consistency. 

Using a large metal spoon, fold in the flours, and baking powder, and mix well. Pour the mixture into the prepared cake tin.

Bake in the oven for 10 minutes, then remove and sprinkle the sliced almonds evenly over the top of the cake, gently pressing them in to form the top layer. Drizzle over the honey, then return to the oven and bake for a further 30-35 minutes until golden and firm to the touch. 

Let the cake cool a bit before  removing from the pan

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Cheesecake Salad from Big Bear’s Wife
Copycat Orange Julius from Semi Homemade Recipes
No Bake Raspberry Cheesecake from Eat Move Make
Birthday Crumb Cake from It’s Shanaka
Strawberry Cheesecake Poke Cake from Fake Ginger
Blueberry Muffin Cake from Blogghetti
Lemon Cheesecake Mousse from 4 Sons ‘R’ Us
No Churn Mint Chocolate Ice Cream from Cindy’s Recipes and Writings
Orange Creamsicle Puppy Chow from For the Love of Food
Brown Sugar Layer Cake with Peach Filling from Hezzi-D’s Books and Cooks
Smore's Ice Cream Torte from Family Around the Table
Strawberry Basil Cupcakes from Sweet Beginnings
Oreo Ice Cream Cake from Jolene’s Recipe Journal
Donut Bread Pudding from Savory Experiments
Flourless Chocolate Cake from Devour Dinner
Rhubarb Crumble from Shockingly Delicious
Japanese Strawberry Shortcake from SugarYums
Raspberry Cream Pie from Cheese Curd In Paradise
Instant Pot Twix Cheesecake from Baking up Memories
Lavender Honey Cake from Food Hunter’s Guide to Cuisine
Pineapple Upside Down Cake Dip from Sweet ReciPEAs
No Bake Key Lime Cheesecake from Comfortably Domestic
Peach Berry Eton Mess from Cookaholic Wife

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Blueberry Cobbler #SummerDessertWeek

 This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.

 By: The Food Hunter

Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! 

We've been sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have a great giveaway for you this week thanks to our amazing sponsors!

Scroll down to take a look!

Cobblers are delicious and super easy to make. I prefer them over pie when I am short on time since they come together much faster. This recipe was super easy to make and so delicious. Top it with ice cream for the perfect summer time treat! 

 

Blueberry Cobbler

1 tablespoon butter
6 cups fresh blueberries
1/2 cup Dixie Crystals sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1 1/2 cups flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup butter
1/2 cup buttermilk
1 tablespoon sugar 

Preheat oven to 375 degrees. Melt butter and pour into a 9 inch spring form pan.
Stir together the blueberries, 1/2 cup sugar, cornstarch and 1 teaspoon cinnamon. Spoon that into the bottom of the baking dish on top of the butter.

Whisk together the flour, 1/4 cup sugar, baking powder, salt and 1/4 teaspoon cinnamon. Using a pastry cutter cut in the butter until the mixture is crumbly. Stir in the buttermilk just until the mixture is moistened. Drop the dough by rounded spoonfuls on to the blueberries. 

 

Sprinkle with 1 tablespoon sugar. Bake for 35-40 minutes or until lightly browned and bubbly.

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Peanut Butter Cheesecake Pie from Big Bear’s Wife
Limeade Honey Fruit Salad from Semi Homemade Recipes
No Churn Cake Batter Ice Cream from 4 Sons ‘R’ Us
Twix Cookies from Devour Dinner
Strawberry Crunch Cheesecake Cones from SugarYums
Blueberry Cobbler from Food Hunter’s Guide to Cuisine
Strawberry Shortcake Bread Pudding from Sweet ReciPEAs
Roasted Blueberry Pull-apart Loaf from Karen’s Kitchen Stories
Lemon Lime Filled Cupcakes from Cookaholic Wife

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

Chocolate Rum Raisin Brownies #SummerDessertWeek

This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine. This recipe is for adults 21 and older and does contain alcohol.”

 By: The Food Hunter

Welcome to this year's #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. You're going to be in for a treat this year because we have 28 blogs/bloggers creating summer themed dessert recipes all week! 

We're sharing them with the hashtag #SummerDessertWeek on social media and you'll find some of the links in this post as well. Plus, we also have some great giveaways for you this week thanks to our amazing sponsors!

Scroll down to see all the other fabulous recipes and enter the sponsor giveaway.

Dreaming of summers spent at the Jersey shore led me to memories of Rum Raisin Ice Cream. I pulled this recipe together based on that sweet memory. I added chocolate...because...well why not?  These tasty bars have the right balance of sweetness with a hint of rum. They are perfect served with a cold glass of milk. I hope you enjoy them as much as I did.

Chocolate Rum Raisin Brownies

1/2 cup raisins
2 tbsp rum
200g dark chocolate, broken into pieces
125g butter
1 cup sugar
1/3 cup olive oil
3 eggs, lightly beaten
1 tsp vanilla extract
1/2 cup plain flour
1/2 tsp baking powder
1/4 cup cocoa

• Preheat oven to 180°C. Grease and line a 9x9 square pan. Place the raisins in a small bowl and pour over the rum. Set aside to soak while preparing the remaining ingredients.
• Step 2
  Place the chocolate and butter in a microwave-safe bowl. Microwave uncovered on medium (50 per cent) for 1 minute, or until almost melted. Add the brown sugar and olive oil, and stir to combine. Whisk in the eggs and vanilla.
• Step 3
  Sift the flour, baking powder and cocoa into the chocolate mixture, and fold gently. Stir in the rum and raisins, and fold through quickly to combine, being careful not to over-mix. Pour into the pan and bake for 40 minutes, or until just cooked when a skewer inserted in the centre comes out clean. 

 

Check out the amazing #SummerDessertWeek recipes from our bloggers today!

Strawberry Banana Sorbet from Big Bear’s Wife
Sugar Cookie Fruit Pizzas from Semi Homemade Recipes
Strawberry Banana Oatmeal Cookies from Eat Move Make
Ursula Blackberry Yogurt Mousse Cake from Simply Inspired Meals
Strawberry Upside Down Cake from It’s Shanaka
Margarita Bundt Cake from Fake Ginger
Air Fryer Blackberry Hand Pies from Blogghetti
Grape Jello Pie from 4 Sons ‘R’ Us
Lime Raspberry Hand Pies from Cindy’s Recipes and Writings
Summertime Blue Apple Pie from For the Love of Food
Waffle Ice Cream Sandwiches from Hezzi-D’s Books and Cooks
Strawberry Peach Poke Cake from Our Good Life
S’mores Mug Cake from Family Around the Table
White Chocolate Peach Crumb Bars from Sweet Beginnings
Strawberry Pizzelles from Jolene’s Recipe Journal
Hocus Pocus Buns from Savory Experiments
Cookies and Cream Ice Cream from Devour Dinner
Small Batch Emergency Brownies (Air Fryer) from Shockingly Delicious
Chocolate Chip Cheesecake Bars from Books n’ Cooks
Strawberry Crunch cheesecake from SugarYums
Peach Dumplings from Cheese Curd In Paradise
Instant Pot Orange Dreamsicle Cheesecake from Baking up Memories
Rum Raisin Brownies from Food Hunter's Guide to Cuisine
Chocolate Chocolate Chip Shortbread from Pastry Chef Online
Drumstick Cheesecake Cups from Sweet ReciPEAs
Sheet Pan No Bake Banana Split Cheesecake from Karen’s Kitchen Stories
Double Chocolate Zucchini Bread from Comfortably Domestic
Baltimore Strawberry Pie from Cookaholic Wife

 

 GIVEAWAY

 

PRIZE #1

Prize #1 — Dixie Crystals is giving away 1 (one) 4.2 Quart (4 Liter) Electric Air Fryer

PRIZE #2

Prize #2 — Circulon is giving away a TOTAL BAKEWARE 6-Piece Nonstick Bakeware Set - Two 9-Inch Round Cake Pans, 9-Inch Square Cake Pan, 9-Inch x 5-Inch Loaf Pan, 9-Inch x 13-Inch Rectangular Cake Pan, 10-Inch x 15-Inch Cookie Pan

a Rafflecopter giveaway

Giveaway open to US Residents 18 years or older.. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsors to winners, bloggers are not responsible for prizes. This giveaway runs from July 26th until July 31st at 11:59PMEST. Winners will be selected soon afterwards and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 2 (two) prizes and therefore we will have a total of 2 (two) winners. No purchase necessary. Void where prohibited by law.

Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine! We would like Thank our amazing sponsors: Dixie Crystals and Circulon. These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.

One-Pan Lingcod With Kale & Fennel

 By: The Food Hunter

My latest shipment from Sitka Salmon Shares arrived a few week's ago. I used the lingcod to make this tasty one-pan dinner.

 

Check out their amazing seafood program & use code FHGCFish to get $25 off your order.

One-Pan Lingcod With Kale & Fennel

olive oil
2 cups fennel, sliced
2  garlic cloves, minced
1 cup fresh tomatoes, diced
2 cups kale, chopped
1/2 cup water
crushed red pepper
2 tsp fresh oregano
1 cup black or green olives, sliced thin
1 lb. cod cut into 4 pieces
1 tsp fennel fronds
1 tsp orange zest

Heat a large skillet over medium heat, cook fennel, and garlic in olive oil for about 5 minutes, until they become fragrant. Add fresh tomatoes, kale and water and cook for about 10-12 minutes. Add crushed red pepper, fresh oregano and sliced olives. Season with salt and pepper.

Place cod in pan, sprinkle with orange zest and fennel fronds. Cover and cook for about 10 minutes.
Remove pan from heat, and drizzle fish with olive oil before serving.

Pasta alla Norma

By: The Food Hunter

 

Sicilian dishes rely on three things: the fertile volcanic soil from the landmark Mount Etna, the surrounding bodies of sea water and the influence of the many cultures that have conquered the region over time.

If you’re wondering which dishes you should eat for a true taste of the local cuisine I would suggest: Eggplant Timballo, Sicilian Pizza, Limoncello Zabaglione, Caponata, Arancini (deep fried rice balls), Tuna Carpacio and of course, Pasta alla Norma.

Although pasta is popular throughout Italy, it’s Sicily that features it with eggplant in the classic Pasta alla Norma; one of the region’s most well-known vegetarian pasta dishes. Originating in the town of Catania, it is rumored that the name of the dish derived from Vincenzo Bellini’s well-loved opera ‘Norma’. Pasta alla Norma  is typically served with short hollow pasta, which allows the silky sauce, loaded with aubergine, to cling beautifully.

Although every family across Italy has their on version of this classic Sicilian dish, the basic ingredients are the same: Sicily’s ever-popular aubergine, fresh basil and salty ricotta salata.

Debates on whose recipe is better stem over: how to cut and cook the eggplant, to whether adding crushed chili is appropriate (I say yes). In this version the eggplant is diced and sautéd with onions to bring out the delicate flavors of both.

After being tossed with sauce and fresh basil, the dish is finished off with shavings of ricotta salata…a hard, dry type of ricotta cheese.

Pasta alla Norma

• 2 medium eggplants cut into ½-inch cubes
• 2 Tbsp coarse salt plus additional for cooking pasta
• 5 Tbsp extra-virgin olive oil, divided
• 1 cup chopped red onion
• 4 garlic cloves, minced
• peperoncini flakes
• 2 14½- oz cans whole tomatoes, crushed by hand
• 1 lb pasta
• 1 cup torn fresh basil leaves
• shaved ricotta salata
•  

• 1. Place eggplant cubes in colander and sprinkle with 2 tablespoons kosher salt. Let eggplant drain 15 minutes. Pat dry, removing excess salt.

  2. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium heat. Add onion and garlic; sauté until onion is soft, about 5 minutes. Add peperoncini and tomatoes with juice; cook until tomatoes begin to soften, about 15 minutes. Remove tomato sauce from heat.

  3. Heat 1 tablespoon olive oil in another heavy large skillet over high heat. Working in 3 batches and adding 1 tablespoon olive oil for each batch, cook eggplant until browned on all sides, about 8 minutes. Using slotted spoon, transfer eggplant to tomato sauce in skillet.

  4. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain, reserving 1 cup pasta cooking water. Add cooking water to sauce; bring to boil. Add pasta and basil to sauce and toss to coat.

  5. Season to taste with salt and pepper. Transfer pasta to bowl; top with ricotta salata and serve.