When Mr. Prevention and I got married, he quickly learned that I hate cleaning and I quickly learned that that would be an issue. Some of our friends say that a cleaning service saved their marriage and I’d venture to say we’re not far off. Every other Friday when we return to a squeaky clean house, Mr. Prevention and I are both much happier, calmer individuals. Plus, I very rarely cook on Friday evenings, so my kitchen is nearly guaranteed to stay clean for a full 24 hours.
The duties that get us from one cleaning to the next are pretty much divvied up between outside and inside chores — Mr. Prevention covers the outside and I tackle the inside.
That is, of course, only applicable when Mr. Prevention is around. And seeing as he travels for work, I do get stuck with my fair share of outdoor chores…some of which simply can’t be pushed off until he returns. If we get a foot of snow…well, it’s got to be removed. Luckily, such masses of snow have never been an issue…until now. This horrible, horrible, no-good winter. Old news, I know.
Before leaving last week on business, Mr. Prevention gave me a full hands-on tutorial on how to use the snow blower.
No, I’d never blown snow before. I’ve also never mowed a lawn. I know, I know…
But I used the snow blower, albeit not very proficiently. I was able to get out and to work and that’s what really matters. But not after a few pile ups on the highway and black ice all 32 miles there. And back.
I’m so over this winter. It’s time to focus on the plus sides of this time of year….
I’ve come up with citrus. This weather requires some slightly indulgent baking with CITRUS! 😉
- 1⅔ cups all-purpose flour + 2 Tbsp; divided
- ½ Tbsp baking powder
- ½ tsp salt
- 1 cup plain 2% Greek yogurt
- 1 cup sugar
- 4 large eggs + 1 egg yolk
- 2 tsp grated lime zest (from about 3 limes)
- 1 tsp pure vanilla extract
- ½ cup coconut oil, at room temperature (liquified)
- ½ cup dark chocolate chunks
- Preheat oven to 350 F. Mist a loaf pan with nonstick cooking spray and/or line with parchment paper and set aside.
- In a medium bowl, whisk 1⅔ cups flour, baking powder, and salt to combine.
- In a small bowl toss together chocolate chunks and remaining flour; set aside.
- In a third (medium) bowl, whisk together the yogurt, sugar, eggs, egg yolk, lime zest, and vanilla.
- Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the coconut oil into the batter, using a turn of the wrist to incorporate air as you incorporate the oil. Fold in the flour-coated chocolate chunks.
- Pour the batter into prepared pan and bake for 50-55 minutes, or until an inserted toothpick is cleanly removed.
- Cool cake in pan for 10 minutes, then carefully transfer to a cooling wrack to cool completely.
Weekly Menu: February 9th – 14th
- Sunday: dinner with my parents
- Monday: Chilaquiles
- Tuesday: Rainbow Chicken Salad with Almond Honey Mustard Dressing
- Wednesday: leftovers
- Thursday: Cheesy Taco Soup
- Friday: Valentine’s Day…I have no idea 😛
I’m anxiously awaiting our return to Cabo and so, chilaquiles on the menu this week 😀
I am so with you on this weather Nicole – sick of it! And we’ve lived our house for 14 years, on an acre lot, and my husband has only let me use the riding mower 5 times – he says I don’t do the right pattern on it!
And that bread??!! Insulin worthy! Hope you have a great week!
I pinned that Chilaquiles recipe, too! It’s on our menu for next week, but I can’t wait to hear how it works out for you. I love to see your little tweaks and tips!
I am all for a cleaning service. Every other Thursday is my favorite day here. It is the only day our house is clean. I think this pound cake more than makes up for you not liking to clean. How needs to clean when you can make something so delicious.
Do you think this would work well with a combination of almond and coconut flours instead of the AP flour? I am on a grain free diet.
Hi Donna! I am very familiar with almond and coconut flour, however, they’re finicky. They will definitely require more eggs for leavening and I think some type of starch (potato, tapioca, etc.) will be helpful for getting a good crumb. It’s all trial and error so I can’t offer you proportions, but just using almond and coconut, I don’t think your result would be fabulous and it would most definitely be flat and super dense.
Can you convince my husband to hire a cleaning service? I clean because I have to but I’d love to have someone else come and do it every other week! This cake looks so lovely. I love the idea of lime and chocolate together!
This is the first winter that I’ve ever thought a snowblower might be a good idea. And that includes growing up without a snowblower at my parents’ house with a massive driveway directly downwind from an open field. So, yeah, good times.
I’m actually SUPER tempted to buy snowshoes this year too but I’m not sure I can justify it because winters like this are few and far between.
chocolate and coconut yum yum
Am a little late w this question but for the coconut oil, what do you mean by liquified ? I’ve never used coconut oil before or even seen it before but luckily will be around a Whole Foods this weekend where I could pick some up. I’m planning to make this for a party next week- looks delicious! Thanks in advance :-).
Hi Rebecca! Coconut oil is liquid at warmer temperatures and solid at colder/room temperatures. When you make the bread, just microwave the oil on medium for 30-60 seconds and allow to cool slightly before using. I hope that helps – I think you’ll love the recipe 🙂
Thanks for the response ! I had heard that that kind of oil is solid (basically) so was curious 🙂 about the room temp but liquid. New to me ingredients are slightly scary but I’m going to give it a go ! Thank you!,