The other day while Jane was doing a bit of research, she came across the little jewel of information that hazelnuts aren’t the same thing as other tree nuts. Meaning – supposedly, she should be able to eat them and not have to hop on the train to Crazytown.
I bought a small (1 cup) pack of dry-roasted chopped nuts, gave her a teaspoon to eat… and waited….
Encouraged..Elated…Excited… I decided to make her up a batch of Trisha Yearwood’s Pecan Pie Muffins (you know… using hazelnuts). Because you all know that with her particular food triggers, anything I can do to make her life suck a little less – I’m going to do.
Well…. we were a bit premature in our assessment. Hazelnuts didn’t effect her cognitive functions, the problem was much further down the pike (if you get what I mean)…. I had to toss them out.
So why am I talking nuts when this is about lemony goodness? Because lemon is my go to for her. She loves lemon almost as much as chocolate. And since the muffins were such a crushing disappointment, I wanted to make it up to her.
So, I made a Lemony Buttermilk Pound Cake.
Now, although I say buttermilk… What I mean is BUTTERMILK!. Whenever possible I use Homestead Creamery © Buttermilk to bake with. It is impossibly thick (you have to shake it out of the glass bottle it comes in), super rich, and the best tasting buttermilk I’ve come across. Sadly, Homestead is only available on the East Coast. So unless you live in Virginia and can have it home delivered… or shop on the East Coast at Kroger or Whole Foods, you’re going to be out of luck. You can get “close” to the same thing by mixing 1/2 run of the mill buttermilk with 1/2 sour cream