Recently, I planted some tomato seeds. I promised myself I would take care of it, but I haven’t checked on them in 2 days… whoops. It’s actually been pretty humid this week, so hope they’re okay! Warmer weathers are ahead of us, so I’d better get my game on if I want my tomato plants to survive. Even if they don’t, I can still get nice, red tomatoes from Whole Foods without the hassle of planting seeds and watering them every day! Anyways, I was so inspired by planting these tomatoes that I wanted to make my own tomato soup recipe. Except, it’s got a fun twist that includes two secret ingredients… turkey bacon and sundried tomatoes.
Let me explain.
I baked about a cup of sundried tomatoes, cut in half, in the oven for 4 hours at about 200 degrees fahrenheit. I drizzled them with some olive oil and salt and pepper, and they were amazing! If y’all haven’t tried making your own, I’ve linked a more detailed tutorial here. Also, I’m not the world’s biggest fan of regular bacon. I know, I know, I’m judged all the time for it. However, I was at Whole Food’s the other day and I saw a package of turkey bacon in the meat section, and decided that I had to try it. And I loved it! If any of y’all haven’t had it before, it basically tastes like chicken, but in the shape/texture of bacon. So now I can say I (kind of?) like bacon, I guess!
View Full Post “Tomato Soup (sundried tomatoes & turkey bacon)”
Last Saturday, my dad had a bunch of his friends over for a little “get together.” He’s not much of a party planner – barbeque wings, a couple bags of chips, and a fruit platter is basically all he can really do (lol, just kidding). Lucky for him, my mom and I are here to the rescue! I whipped up this gorgeous lemon circle sheet cake, that I’m calling a “pie” sheet cake. I absolutely loved how it turned out! Let me know if y’all want me to recreate this recipe, except in more flavors (I’d love to do chocolate or red velvet!)
Coming up with this recipe was definitely a trial-and-error. I was aiming for an actual layered cake, but unfortunately I came out with only enough batter to make one layer. It ended up being around an inch in height after it was done baking, so I decided to use that to my advantage! I piped some rosettes and pressed some nuts around the sides, and it came out perfectly.
Before adding the dry ingredients, the wet ingredient mixture will probably look chunky and off, but after you add in the flour, it will turn out fine :)
I made cream cheese frosting, but you can use whatever frosting you want. If I were to change it up, I would use either use Holly’s wonderful lemon frosting or Ana’s lavender frosting (which compliments the lemon flavor perfectly without overpowering the cake!)
See? Doesn’t it look like a pie? I love sheet cakes because one slice has all the flavor that a regular cake has, but in a smaller portion. Plus, the nuts on the side give it a delicious crunch, but obviously you don’t have to add them.
Lemon ''Pie'' Sheet Cake
Author: Ashley | My Southern Sweet Tooth
- 1¼ cup flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ¾ cup sugar
- 2 eggs
- 1 tsp vanilla extract
- zest of half a lemon
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- Preheat the oven to 350 degrees. Line a 9'' round baking pan with parchment paper.
- Sift the dry ingredients (flour, baking powder, salt) into a medium bowl, and set aside. In a large mixing bowl, cream the butter and sugar together until well blended. Add in the two eggs one by one. Finally, add in the vanilla extract and lemon zest/juice.
- Pour your batter into the baking pan and bake in the oven for 15-17 minutes. Set aside and cool completely before removing from pan.
- For the frosting, beat the cream cheese in a standing mixer until smooth. Slowly add in the powdered sugar until completely blended, and then add the rest of the ingredients.
- Ice the cake to your preference and top with the optional pecans (see blog post for more details). Enjoy!
Would y’all like to see more of these “pie” cakes?