Breakfast Club

I had to take this picture quickly since Sophie was bringing this cake in to share with friends at school.  This was her third contribution to the "Breakfast Club".  A group of 6-8 kids at her school decided to bring snacks in for each other one day a week, and thus the Breakfast Club was formed.  On this last week of school, all the kids brought treats instead of just one assigned person.  I can't believe I have a seventh grader.  We will begin an intensive culinary education programme this summer so she can bring in her own creations next year.

Modified from Nutella Cake recipe--the modification being substitution of dulce de leche for Nutella and the addition of 1/2 chopped Granny Smith apple to the reserved batter + dulce de leche.  It was a hit with only one piece coming home for us to try.  Yes, I know the dulce de leche picture isn't as good as the Nutella cake but I am learning!  Ian's photo skilz will become less accessible when he travels to D.C. for his internship in July.

Happy Summer Break!

Cilantro Lime Dip

Cilantro is crazy cheap in Texas--not even worth my time to grow in the garden at $0.29 per bunch.  I created this dip to go with some vegetables for Sophie's birthday party.  I happened to have some creme fraiche left over so I used that in addition to the Greek yogurt, but you could use whole milk yogurt or add sour cream if you wanted.  I think the nonfat yogurt alone would be a bit too tangy.

1 cup Greek yogurt--if you are using nonfat I would use about 1/4 to 1/3 cup sour cream or creme fraiche to round it out

2 generous pinches kosher salt

Juice of two Key Limes

1/4 cup finely chopped cilantro

Mix all together and chill to allow flavors to blend.  Serve with crudite or crackers or what have you.