Today is the second anniversary of Daisy’s World. I started this blog two years ago as a way to share little snippets of my life with family and friends and I can’t believe that it has evolved into this highly gratifying artistic endeavor. For me, food blogging has been a self-indulgent hobby that has taken an inordinate amount of my time and attention, but I relish the opportunity to share my creativity and passion with all of you.
It seems like just yesterday I was celebrating my first anniversary of blogging, but another year has quickly come and gone. In that time, I’ve written 92 new posts, taken hundreds of photos, and garnered over 560,000 views. I am still amazed that my posts and photos have reached readers from 186 countries, from Belize to the Czech Republic to Papua New Guinea and everywhere in between. It is truly an astonishing to have become a part of such a world-wide community of food lovers.
Over the past two years, I have developed my own visual style and “voice”, while also challenging myself to venture out of my comfort zone. I’ve grown, not only in the artistic sense, but also broadened my knowledge of and interest in new foods, ingredients, and cooking styles. This past year, I expanded my reach through social media by signing up on Twitter, Google +, and most recently, by creating a Facebook fan page. I understand the importance of social media, but I don’t always have the time to properly engage followers in a regular manner.
From the beginning and still today, the aspect of blogging I find most challenging is the writing. While it has gotten easier over time, having to express myself in a clear, interesting way does not come easily. As I look back, I also realize that finding the time to post regularly is a challenge. I work full-time so I have to do the majority of my blogging activities on weekends. Between spending quality time with family and friends and needing to do other household chores and errands, I don’t always have enough time on weekends to devote to my hobby.
On the other hand, aside from actually eating all the yummy food, I find the photography element of blogging the most fun. While I have a lot to learn about photography, it is very satisfying to conjure a vision in my head of how I want the food to look and then be able to create that vision in a photograph.
Many of you have been faithful readers from the beginning and have witnessed the evolution of this blog to what it is today. To you I say thank you for your encouragement and continued support. And to all who have visited, commented and maybe even tried my recipes, please accept my sincere gratitude and appreciation for graciously allowing me to share with you the delicious things in my life. I hope you continue to enjoy reading my posts and trying my recipes for many years to come!
It seems very fitting to share with you this elegant Meyer Lemon Curd Crepe Cake. The meyer lemon is my absolute favorite ingredient and has taken center stage in countless recipes over the past two years. This cake, with its many luscious and creamy layers, is the perfect representation of what Daisy’s World is all about – simple, yet delicious food, perfect for sharing with friends and family.
Lemon Curd Crepe Cake
8 ounces mascarpone cheese
2 cups lemon curd, either homemade (click here for recipe) or store bought
12 to 14 sweet crepes (recipe below), or more depending on desired number of cake layers, cooked and cooled
fresh blueberries, for garnish
powdered sugar, for garnish (optional)
In a bowl, combine mascarpone and lemon curd and mix until smooth and creamy. Set aside.
To assemble, place one crepe on a flat serving plate. Spread up to 2 tablespoons of lemon curd-mascarpone filling on top of the crepe. Continue alternating layers of crepes and lemon curd-mascarpone filling. Refrigerate until firm, about 1 hour.
Before serving, garnish with blueberries and powdered sugar, if desired.
Sweet Crepe Batter
Yields approximately 15 eight-inch crepes
1 cup all-purpose flour
pinch of salt
1 tablespoon sugar
3 large eggs
1 1/4 cups milk
1 1/2 teaspoons vanilla extract
zest of 1 lemon, preferably meyer lemon
4 tablespoons unsalted butter, melted
In a bowl, combine the dry ingredients – flour, salt and sugar and set aside. In another bowl, combine the wet ingredients – eggs, milk, vanilla extract, and lemon zest.
Pour wet ingredients into dry and mix until well combined. Add melted butter and stir until combined and big lumps of batter are gone.
Pass batter through a sieve to remove any remaining lumps.
Cover and let the batter rest in the refrigerator for at least 30 minutes.
Spray an 8-inch crepe or non-stick pan with cooking spray, and lightly wipe off excess with paper towel. Heat pan over medium-high flame.
Pour one ounce of batter in the center of the pan and swirl the pan to spread the batter to the edge. (I used an 1/8 measuring cup which was the perfect portion of batter for an 8-inch non-stick pan. You can also pour two tablespoons of batter quickly in the pan.)
Cook for 20 to 30 seconds or until the edges of the crepes begins to brown. Flip the crepe over and cook for another 10 to 15 seconds.
Transfer to a sheet pan or large platter to cool down or serve right away with your favorite stuffing or toppings.
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