I’m sure you’ll agree that these are very strange times. Like many of you, I am a very active person, and I don’t spend much of my day at home. Waking up with no plans for the day is a very weird experience for me. All the places I usually go are closed, and everyone is so on alert and afraid. The entire world has changed, seemingly overnight.

With all the fear in the world, I think it’s best we try to look at the good side of all this. All of my friend’s children have come home, so most of them have full houses again. They are taking walks outside, doing game and movie nights, and spending time together that they typically wouldn’t have. Even though these are unusual circumstances, having this time together, once this has ended, will be treasured and remembered fondly. 

As I have always said, cooking is an act of love. So show your family the love by making them a beautiful meal or dessert. If you know people that need help, bring them a dinner. There is no better way to show you care. I usually cook most nights, so cooking up a little extra isn’t a stretch for me, and I encourage you all to do the same.

More importantly, I hope you all stay healthy and safe.  It is difficult now, but make the decision to stay inside and keep yourselves and others healthy.  This is truly a community effort, and we all need to work together.

Today’s recipe brings a bright citrus note to otherwise dull days.  I’ve loved lemons since I was a child and the love continues to this day. When I see a recipe with lemons, it’s a no brainer.

This dessert lived up to all my expectations. It looked deliciously moist and fluffy. It was perfect after a meal; light and heavenly with just the right combination of tangy lemon and sweet sugar. The cardamom and ginger adds the perfect amount of savory. The lemon and zest give it a splendid pucker. Don’t leave out the marmalade glaze. It is an exquisite topping and delivers the yummiest citrus tang imaginable.

This recipe is courtesy of New York Times cooking and will serve 6 to 8 people who will love the brilliant citrus note in these uncertain times.

Ingredients for Lemon-Spice Visiting Cake:

Butter and flour for the pan
1 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 teaspoon ground cardamom
½ teaspoon ground ginger
½ teaspoon fine sea salt
1 ¼ cups sugar
1 large (or 2 small) lemons
4 large eggs, at room temperature
½ cup heavy cream, at room temperature
1 ½ teaspoons pure vanilla extract
5 ½ tablespoons unsalted butter, melted and cooled
⅓ cup marmalade, for glaze (optional)
½ teaspoon water, for glaze (optional)

Center a rack in the oven, and heat it to 350.

Butter an 8 1/2-inch loaf pan (Pyrex works well), dust with flour and tap out the excess. (For this cake, bakers’ spray isn’t as good as butter and flour.)

Place on a baking sheet.

Whisk the 1 1/2 cups flour, baking powder, cardamom, ginger and salt together.

Put the sugar in a large bowl, and grate the zest of the lemon(s) over the sugar.

Squeeze the lemon(s) to produce 3 tablespoons juice, and set this aside.

Using your fingers, rub the sugar and zest together until the mixture is moist and aromatic.

One at a time, add the eggs, whisking well after each one.

Whisk in the juice, followed by the heavy cream.

Still using the whisk, gently stir the dry ingredients into the batter in two additions.

Stir the vanilla into the melted butter, and then gradually blend the butter into the batter.

The batter will be thick and have a beautiful sheen.

Scrape it into the loaf pan.

Bake for 70 to 75 minutes (if the cake looks as if it’s getting too dark too quickly, tent it loosely with foil) or until a tester inserted deep into the center of the cake comes out clean.

Transfer to a rack, let rest for 5 minutes and then carefully run a blunt knife between the sides of the cake and the pan.

Invert onto the rack, and turn over.

Cool to room temperature.

For the glaze:

Bring the marmalade and water to a boil.

Brush the glaze over the top of the cake, and allow to it to set for 2 hours.

The glaze will remain slightly tacky.

When the cake is completely cool, wrap in plastic to store.

If it’s glazed, wrap loosely on top.

It’s that simple!

This week, my Aunt Esther, (my mother’s sister), had open heart surgery. The surgery went well, but she had complications that gave us quite the scare. I was particularly worried, since I am very close to my aunt, and I see her often. 

Her husband died when my cousins were very young. It was a tragedy for us all, as he was one of the loveliest man you could ever meet. Esther suffered this tragic loss with great dignity, and raised her children without complaints and without a husband. As one of eight children in a poor family, she had a tough life, but meeting her you would never know it. 

Her face lights up when she sees you, and she greets you with warmth that makes you feel special. Her smile and laughter light up the room.  Even at her age, she loves to be around young people–she says they make her feel alive and happy. When you hear laughter in the next room, you can be sure she is the cause. Her many tales of her upbringing make me remember my own mom. 

Her greatest quality is her ability to see the good in every situation. No matter what, she always knows the right thing to say. She loves life and sees the best in everybody. She has generated more compassion than any person I have ever met. She is happy all the time. You never see her worried or down, not ever. She turned 90 today and her granddaughter is getting married in May. 

I went to visit her in the rehab center today. You would never know what she had been through just four days ago. She was so happy to see me when I came into her room with flowers and balloons for her birthday. And I was so relieved she was back to being herself. She jokingly told me she couldn’t wait to get out, because of “all the old people there. ” More than anything, she wants to be strong enough to make it to her granddaughter’s wedding. She will, I just know it. When it was time for me to leave she said, “Cindy always be happy and look at all the good you have.” I was just happy I still have her.

Next time I go to see her, I will be sure to bring her some of this pie. It is my first no-bake pie. It was refreshing to just place it in the freezer and not have to stress about the cooking time, (I always worry about that). Peanut butter, cream cheese, and graham-crackers – oh my! The cream cheese and peanut butter blend into delicious goodness. The whipped cream gives it just the right amount of sweet, and makes this pie so creamy and velvety. The graham cracker crust is an exceptional home to the sweet filling. Every bite is a little piece of perfection. One for now, and for your “keepers” list!

This pie is courtesy of Epicurious and will serve 8 people who will truly love this decadent dessert.

Ingredients for Peanut Butter Pie:

1 1/4 cups graham cracker crumbs
3 tablespoons unsalted butter, melted
1 cup heavy cream
8 ounces cream cheese, at room temperature
1 1/4 cups creamy peanut butter
3/4 cup packed light brown sugar
2 tablespoons pure vanilla extract

Preheat oven to 350 degrees.

In a bowl, stir together the graham cracker crumbs and melted butter; press into the bottom and sides of a 9-inch pie dish. Bake until brown, about 5 minutes.

Set aside to cool completely.

With a heavy-duty stand mixer fitted with the whisk attachment, whisk the cream at high speed until it forms stiff peaks.

Transfer to a large clean bowl and set aside.

Fit the stand mixer with the paddle attachment and a clean bowl; add the cream cheese, peanut butter, brown sugar, and vanilla and beat at high speed until the mixture is smooth and silky.

Gently fold the cream cheese-peanut butter mixture into the whipped cream with a spatula until completely blended.

Spoon into the cooled pie shell and smooth out the top.

Place the pie in the freezer for 1 hour or until ready to serve (if you are going to leave it in the freezer awhile, wrap it in plastic wrap after 1 hour so it doesn’t get freezer burn).

Take the pie out of the freezer 15 minutes before serving. Slice it and pig out!

It’s that simple!