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Thursday, February 13, 2014


She is generous, funny, kind, brilliant, nonjudgmental, and she has the greatest collection of shoes I have ever seen - Connie Porter - 1994


1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
2 eggs
3/4 cup pomegranate juice, divided
juice and peel of 1 lime
1/2 cup plain, thick yogurt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
lime peel to garnish

Heat oven to 350F.
Butter and flour 2 muffin pans, or line with paper liners.
Sift together flour, baking powder, and slat in medium bowl. Beat sugar and butter in large bowl until well blended, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup pomeganate juice and the lime juice and peel. Beat flour mixture into batter just until blended. Stir in the yogurt.
Evenly divide batter into prepared pans, bake until tester inserted into center of cake comes out clean, about 15 minutes. Let cakes cook about 15 minutes. Meanwhile, sift powdered sugar into medium bowl, whisk in 1/4 cup pomegranate juice, and vanilla. Pour glaze over cakes, sprinkle with lime peel.

Recipe adapted from Bon Appetit, November 2008 › recipes & menus


4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350F.
Grease 2 mini bundt pans or a muffin pan. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar utnil well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine. In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Slowly stir the flour mixture into the wet ingredients. Mix utnil just combined.
Pour the batter into the prepared baking pans, filling about 3/4 full.
Bake for about 18 to 20 minutes. Remove cakes from the oven and set asie to cool.


1 1/2 cups powdered sugar
1 1/2 tablespoons pomegranate juice

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.

Recipe adapted from Tales of an Overtime Cook, September 2012


4 tablespoons softened unsalted butter, cut into pieces
6 ounces chocolate
3 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup flour
1 apple
1 1/2 cups pomegranate juice
1/4 cup plus 2 tablespoons sugar
12 cranberries
6 ounces chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 tablespoon honey
pinch of salt

Heat oven to 350F.
Grease the sides and bottom of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
Grate 2 ounces of the chocolate and set aside. Chop the remaining chocolate and combine with the butter and 3 tablespoon s of water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar and the salt until thick and lightened in color.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.
Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack. Let cool completely.
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Transfer the cake to a plate. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about an hour.
Put the chocolate, butter, honey and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 tablespoons of cool water. Let cool to room temperature without stirring. With an offset spatula, spread the glaze over the top and around the sides of the cake.
Garnish with pomegranate seeds.

Recipe adapted from Fine Cooking‎

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