Archive for the ‘Dessert’ Category

Chocolate Peanut Butter Pops

May 31, 2009

chocolate pops

Sneh at Gel’s Kitchen is hosting an event called No Time to Cook, highlighting recipes that can be made in 15 to 20 minutes.  This month’s theme is chocolate.  I haven’t mentioned this here before, but for the past month and a half or so, I’ve been avoiding eating sugar, for reasons that I’ll probably end up explaining soon.  So I wanted to make something that was naturally sweetened.  One of the best natural sweeteners is banana, and it works really well in these simple, quick, pops.

chocolate pops 04 chocolate pops 08

Chocolate Peanut Butter Pops

  • 2 ounces unsweetened chocolate
  • 1 very ripe banana
  • 1 small or 1/2 of a medium avocado
  • 3 tablespoons peanut butter
  • milk or almond/soy milk to thin the mixture
  • 1/2 teaspoon salt

Melt the chocolate over medium heat.  In a blender or a food processor, combine all ingredients and a few splashes of milk.  Blend until completely homogeneous, adding just enough milk to get the mixture to come together.  In the end the mix should be about the consistency of thin pudding.  Pour into popsicle molds and freeze. That’s it!


Too good not to share: Maple-Oat Thumbprint Cookies

May 21, 2009

I can’t keep these a secret any longer. These are some of the simplest and most delicious cookies I’ve ever made. They are everyday cookies, for sure. There’s nothing decadent about them. But who wants decadent all the time? Most of the time I just a little satisfying bite that’ll pick me up. These cookies do that, and in addition, they can be thrown together in three minutes flat, they have no white flour or refined sugar, and they fill the kitchen with the warmest, most comforting aroma while they bake. Oh and everyone loves them. These guys are just about perfect.

I have no idea why it’s taken me so long to post about these cookies. But here goes. Don’t wait to make these, there’s just no reason to deny yourself.

Also, I’ve submitted these cookies to CLICK, a photography event hosted by Jugalbandi.  The May theme is Cookies.  Go check it out here.

makes about 30 small cookies

-1 cup almonds (roasted or raw), or 1/2 cup almonds, 1/2 cup walnuts
-1 cup rolled oats
-1 cup whole wheat pastry flour
-pinch sea salt
-1/4 teaspoon cinnamon
-1/2 cup safflower or olive oil
-1/2 cup maple syrup
-1 banana

-zest of half a lemon


  1. Preheat oven to 350 F. Lightly oil a cookie sheet.
  2. In a food processor, chop nuts and half the oats into coarse meal.
  3. In a large bowl, combine nuts, oats, flour, salt, and cinnamon. Add the lemon zest and mix.
    Add the oil and maple syrup to the dry ingredients. Mix lightly.
  4. Roll into walnut-sized balls. Place on an oiled cookie sheet. Press an indentation in the center with thumb.
    Press a slice (or a chunk, depending on size of cookies) of banana into each indentation.
  5. Bake 15-20 minutes, or until bottoms are lightly browned. Cool 10 minutes.

Mother’s Day, Lemon Basil Panna Cotta

May 10, 2009

Happy mother’s day!  I have to get a little cheesy for a second and just say that I’m so thankful to have been able to spend the day with my mom, my honorary mom (childhood best friend’s mother), and my grandma.  They are three of the greatest women I know.

So, what better way to say I love you than with a fresh, light dessert.  I wanted to do something fairly simple, and for some reason, lemon just seemed right.  I love the flavor of lemon, especially after a big Italian lunch.  Heavy lunches are too often followed with heavy desserts, which I think, honestly, is just not fair to the dessert.  Everyone just looks at it, kind of groans, and then begrudgingly eats a few bites, and that just doesn’t seem right to me.  Lately I’ve been very into mini desserts, and this panna cotta is perfect served mini-style.  It is also one of the easiest desserts I’ve ever made, didn’t involve the oven, and came out flawlessly.  Seriously, next time you’ve gone way overboard with an elaborate meal, make this for dessert. You will thank me, but more importantly, your guests will thank you.

Note:  I made some with basil and some without, and I loved it both ways.  The basil was very subtle and I would definitely recommend it, but if you just don’t think it’s your thing, just leave it out.  It’s by no means necessary.

Lemon Basil Panna Cotta
makes 8 very small (espresso cup-sized) servings

1 tablespoon (15gr) water
1 3/4 teaspoons (4gr) powdered gelatin
1/2 teaspoon vanilla extract
1 cup (250ml) heavy cream
1/4 cup (50gr) sugar
1 cup (250ml) whole milk

zest of two lemon
four basil leaves, torn into large pieces (optional)

Place the water in a small ramekin and sprinkle the gelatin over it. Let it bloom while you prepare the cream.

In a medium saucepan, heat the heavy cream with the sugar lemon rind, and basil until the cream is just about to boil, stirring occasionally to make sure the sugar dissolves completely. Remove from the heat and stir in the gelatin until it is completely melted.

Let cool for about 10 minutes and add the milk. Using a fine sieve, strain the mixture into a measuring cup with a pour spout (or, if you want the lemon rind to be in the finished dessert, just pick out the basil leaves).

Pour the panna cotta into serving cups (I used cappuccinio cups, which worked perfectly) and chill, covered, for at least three hours, or up to overnight.

hello beautiful

February 7, 2009

Do you ever wander around the kitchen at night wanting something, not figuring out what it is, and then finally realizing that you’re just looking forward to coffee the next morning?  I think that this banana bread is the breakfast to go with that coffee.  This is a gentle banana bread, more cakelike than bready, with soft and comforting undertones.  If you bake it just right (well, at least in my opinion), the bread surrounding the inevitable crack down the middle will still be a little bit gooey.  I can never resist dipping my finger in to grab a little bit of the gooey part before the loaf cools.  Don’t tell, although I’m pretty sure I get caught any time anyway.

What I like about this specific banana bread is the use of both butter and yogurt.  A lot of banana breads use oil which makes them very moist, but a little greasy and tasteless, in my opinion.  The yogurt keeps the moisture factor covered, anyway.

You could always go with variations.  I want to try substituting pears for the bananas.  I have no idea if it would work, but I plan on giving  it a shot.  You could add shredded coconut (1/2 C) and swap out the walnuts for macadamia nuts, or add cinnamon and maybe even a tablespoon or so of rum.


Banana Bread

adapted from the America’s Test Kitchen Family Baking Book

makes one 8-inch loaf

  • 1 C all-purpose flour
  • 1 C whole wheat pastry flour
  • 3/4 C brown sugar or evaporated cane juice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large very ripe bananas (best if they have a lot of black spots)*
  • 6 tablespoons (3/4 stick) unsalted butter, melted and cooled
  • 2 large eggs
  • 1/4 C whole or low-fat plain yogurt
  • 1 teaspoon vanilla extract
  • 1/2 C (2 ounces) walnuts or pecans, toasted
  • 1/2 C raisins


1. Adjust an oven rack to the lower-middle position and heat the oven to 350 degrees.  Grease an 8 1/2 by 4 1/2 inch loaf pan.

2. Whisk the flours, sugar, baking soda, and salt together in a large bowl.  In a medium bowl, whisk the mashed bananas, melted butter, eggs, yogurt, and vanilla together.  Gently fold the banana mixture into the flour mixture with a rubber spatula until just combined (if it’s a little bit lumpy that’s OK, just don’t overmix it).  Fold in the walnuts.  The batter should look thick and lumpy.

3. Scrape the batter into the prepared pan and smooth the top.  Bake until golden brown and a toothpick inserted into the center comes out with a few crumbs attached, about 55 minutes (but check a bit earlier), rotating the pan halfway through baking.

4. Let the loaf cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 1 hour before serving.

*I always find myself with a few bananas that are going black on me.  That’s great- I just peel them and throw them in the freezer until I feel like making banana bread.  It only takes an hour or so on the counter and they’re ready to go.  If you don’t have any super-ripe bananas (either fresh or frozen), America’s Test Kitchen has a great tip: oven-ripening the bananas.  Here’s how:

While the oven preheats, throw your yellow bananas (in their skins) on a baking sheet and pop them in the oven for 15 minutes or so.  The skins will turn black but the flesh will get softer and sweeter.  One note- this trick won’t work with green bananas, which are too far from ripeness to be useful here.


I’m back, with Cheesecake!

May 12, 2008

cheesecake truffles

Please forgive me, I’ve been bad.  Well, not so much bad as busy.  I did a lot of rushing around and baking this week in order to prepare for a vendor fair.  It was in NY, near my parents’ house, and I was asked to come bearing baked goods and business cards.  Well, it turned out to be a bit of a production.  I made all the knockouts: about a million cheesecake truffles (pictured above), lots and lots of Melt-in-your-mouth Chocolate Cake (thank you Clotilde!), and a bunch of mini blackberry buckles (I’m sure you’ll see that recipe in an upcoming post). 

Today I want to talk about the cheesecake truffles.  These were inspired by last month’s Daring Bakers challenge, cheesecake lollipops.  I wanted to make them again, this time using real vanilla bean (last time I just used extract), but I also wanted to class them up for this event.  The lollipops were cute, don’t get me wrong, but I was looking for something a bit more sophisticated.  I used the exact same recipe and just let these little guys harden up on a baking sheet.  As soon as they solidified, I popped them into these mini cupcake papers. 

Let me tell you, if you’re looking for a show stopper, this is the one.  It’s hard to find someone who doesn’t like cheesecake, and even people who are “watching their weight” can’t really justify passing up one of these.  After all, as decacdent as they are, they’re tiny!  I made mine about walnut sized, and it was perfect.  

Cheesecake Truffles

Also, just as a note… last time I made these, I used dark chocolate as coating, and in my opinion, it was too strong against the delicate flavor of the cheesecake.  This time around I opted for coating some with milk chocolate, and some with summer coating (kind of white chocolate, i guess), and I LOVED the results.


Daring Bakers April Challenge: Cheesecake Pops

April 27, 2008

This was my second Daring Bakers Challenge! I feel like I’ve been lucky as far as challenges go. To be completely honest, I was pretty relieved that I joined the DBs after the Julia Child french bread challenge as I’m really not sure that’s something I’m ready to tackle. I’ve actually got a loaf of bread in the oven right now, but it is of the “almost no knead” variety, and it is about as much of a yeast endeavor as I am prepared to take on.

Anyway… I really liked making these pops. The cheesecake part was really simple. I didn’t realize until the last minute that there was no butter in the recipe, and I think that yielded a very creamy and un-greasy cheesecake. The chocolate part was no problem either. I have to admit, I kind of wish I had tried white chocolate, because as much as I love dark chocolate and cheesecake, I somehow don’t love them together. I think, for me, the dark chocolate is just a bit too strong against the soft flavor of cheesecake. Next time I might add a vanilla bean to the batter to get more flavor out of the cheesecake part. I might also try milk chocolate as a coating, which I think would be less intense. Regardless, these are fun to make, and if nothing else, are hopelessly cute. I would definitely suggest giving them a try!

Check out the thousands of other delicious-lookin cheesecake pops made this month by Daring Bakers HERE.

Cheesecake Pops, adapted from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30 – 40 Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs (I used 3 eggs when I baked half the recipe without a problem)
2 egg yolks
1 vanilla bean, seeded
¼ cup heavy cream

Thirty to forty 8-inch lollipop sticks (I just used bamboo skewers, although this really wasn’t the best idea)
1 pound chocolate, chopped or in chips
2 tablespoons vegetable shortening (I ended up using a bit of butter…)
(Note: White chocolate is harder to use this way, but not impossible)

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.
Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.
When the cheesecake is cold and very firm, scoop the cheesecake and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 to 2 hours

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.
Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paperlined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.
Refrigerate the pops for up to 24 hours, until ready to serve.

Cashew Cardammmmmm…

April 21, 2008

Cashew Cardamom Cupcakes

If that was a bit too corny for you, I’m sorry! It’s just what popped into my head. So here’s a quick little post about these cuties. I am testing recipes, and one that I was really drawn to was the Cashew Butter Cardamom cupcakes in Vegan Cupcakes Take Over the World. I’m really loving anything involving warm spices right now so I couldn’t help but try these out.

The verdict: They were good! OK, I’ll admit, not my favorite, but good. Here’s the thing… I pretty much need some sort of fruit, (preferably a strong citrus flavor-lemon please!) or chocolate to make me love a dessert. So as good as these were, I, personally, wasn’t thrilled. I do know some other people, however, who gobbled them up!

I’m not going to post the recipe, since I pretty much lifted it directly out of VCTOW, which you can (and should) buy here if you don’t already have it. The only thing I changed was that I made a cashew-butter cream cheese frosting instead of the one suggested in VCTOW (they called for soy milk powder, which sadly, I did not have).

Stay tuned, I will be testing more recipes soon! If anyone has any suggestions/requests, let me know!!

vegan cupcakes take over my life

April 15, 2008

So… I have charged boldly forth into the world of vegan cupcakes. Yes, vegan cupcakes are quite the trend these days, and because of that I kind of resisted heading in that direction, but you know what? I think I like vegan cupcakes better (shhhhh!) than traditional cupcakes. If made correctly, they are much, much less work, tastier (I don’t particularly love the flavor of butter and I think without it, one can taste the actual flavors in the cupcakes more clearly), and moister. I swear. Don’t get me wrong, I have had a number of bad vegan cupcakes, but I have also had many, if not more, terrible cupcakes made with butter, eggs, and all sorts of other supposedly delicious things.

Here’s where I’m going with this. I’m not going to make a big deal about it because I don’t know if it’s going to happen, but I may have the opportunity to be a dessert provider for a cute little restaurant. They specifically expressed an interest in vegan desserts, so that’s what set me off on this path. Now, whether that actually happens or not, I now have the perfect excuse to test recipes!

The first recipe I tried was a kind of combination of a few recipes from VCTOW, or, for the lay-reader, Vegan Cupcakes Take Over the World. I was wooed by the idea of mexican hot chocolate cupcakes, but I also had a request to make the cupcakes sugar free. I also didn’t have corn flour, which is called for in the mex/choc cupcakes, so I smushed a few recipes together, a bit from here, a bit from there and got:

Vegan Agave Sweetened Spiced Hot Chocolate Cupcakes, Philadelphia Style
Adapted from Vegan Cupcakes Take Over the World
(makes 12 cupcakes)

For the cupcakes:
2/3 C soy milk
½ teaspoon apple cider vinegar
2/3 C light agave nectar
1/3 C canola oil
2 teaspoons vanilla extract

1 C all-purpose flour
1/3 C cocoa powder
¾ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon cayenne
(I also added about ¼ cup of almond meal to the second half of the batter.  You can too, it was good!)

1.    Preheat oven to 325°F.  Line a muffin pan with cupcake liners.
2.    Mix the soy milk and the apple cider vinegar in a large bowl.  Allow this mixture to sit for a minute until it curdles.  Beat in the agave nectar, oil, and vanilla extract.
3.    Measure the dry ingredients into a small bowl and sift them into the wet ingredients.  (If you’re going to add in the almond meal, do it now).
4.    Mix only until smooth.
5.    Pour into the cupcake liners (this should make 12 cupcakes).  Only fill 2/3 of the way.
6.    Bake 20-22 minutes, or until a knife or a toothpick inserted into the center of a cupcake comes out clean.  Be careful not to over (or under) bake.
7.    Let the cupcakes cool before you frost them.  Seriously.  Just wait.  I promise, even if you’ve got to eat one right off the cooling rack, it’ll taste a LOT better at room temperature.

For the frosting:
(I just used a simple pourable vegan ganache to frost these babies.)

1.    Melt about half a bar or dark chocolate, two or three tablespoons of soy milk, and a few tablespoons of agave nectar (to taste) over very low heat.
2.    Let the ganache cool a bit, then pour over cooled cupcakes.
3.    I decorated them with slivered almonds because it was cute.

*These are less sweet than your average cupcake.  If you’re open to that, I think they’re pretty good!

Perfect (insert anything here) cake: Daring Baker’s March Challenge

March 30, 2008

My first Daring Baker’s challenge, completed!!! March’s challenge, chosen by Morven from Food Art and Random Thoughts, was Dorie Greenspan‘s Perfect Party Cake. It is from Dorie’s book: Baking From My Home to Yours, which I don’t have but will probably get soon now that I’ve made this cake. (Also because everyone seems to be raving about it!)

Styled shot: the cake at it’s sexiest

The cake has four layers of moist, lemon scented layers that are dense enough to satisfy a serious cake eater but light enough to be appropriate in a layer cake (only one stick of butter is used in the cake recipe). Dorie suggests using raspberry jam and lemon curd between the layers, which I think would be delicious, but I strayed a little and used grapefruit curd and strawberry jam instead. I also made kind of a mousse out of ricotta and fresh whipped cream and put that between the layers as well to give the cake a bit more height and deliciousness.


The result was interesting (in a wonderful way). Because of the ricotta, the cake tasted subtly Italian, although no one could really figure out why until I told them about the ricotta. The grapefruit curd had a similar effect. Although no one could identify grapefruit as one of the ingredients, the cake was a bit softer in flavor than I think it would have been had I used lemon. I was really happy with the result and would definitely make this cake again. I’m also looking forward to trying different flavor combinations. Check out what all the other Daring Bakers did with this challenge here!

On the Easter table

Easter (aka i’ve been slacking. annnnnd… i’m back)

March 25, 2008

There’s something I really love about easter. When my brother and I were little, Easter was one of the more fun-filled holidays- less of a big to-do than Christmas or Thanksgiving, more kids at the family get-together, and almost as much (if not more) candy than Halloween. Don’t get me wrong, I can be pretty sentimental at times and will never ever lose my love for Christmas, but Easter was just a different kind of fun. Every year my mom would make an indoor easter egg hunt for my brother and me. The hunt was structured around a series of rhyming clues about egg locations. There was one clue to start, and the next clue was hidden with the eggs. It told us where to go next, and so on. This sounds very cute and all, but what you must know is that family quirks can not be stifled and ours were no exception. I wish I had saved the clues my mom wrote out. There was always at least one or two involving “the throne”, as it was known in our family (I really hope I don’t need to explain that to anyone) and eggs (plastic ones!) were frequently hidden at the bottom of piles of laundry, in people’s shoes, and in the dishwasher. The best part for me was that I am older than my brother and there were at least one or two Easters where I knew how to read and he didn’t. Now, I’m not especially proud of this, but I guess I have to admit it since it is documented on video. On those particular Easters, I found great delight in reading the clues to myself silently, and then running off to find the eggs and leaving my poor brother helpless, stomping his foot and yelling at the foot of the stairs. This may not sound very nice of me, but anyone who has a little brother should understand. The opportunities to stick it to a younger sibling didn’t come around all the time, but when they did, you had to take advantage! That’s just the way it was. And don’t worry, he did his fair share of torturing me too. I’m pretty sure it evened out.

saturday morning frittata and grapefruit

So, as you might guess, the days of the rhyming Easter egg hunt are long gone. I did have a nice, relaxed breakfast with my mom though.  I guess you could say we celebrated by making a frittata (above) and supreming about a million grapefruits to have on the side (my idea of luxury).

These days, much of the time leading up to Easter is spent baking and just spending time with the family, which is just fine with me. Every year the scene plays out in a similar way. Since I am the family’s designated baker, I never fail to spend at least three or four hours pouring through cookbooks looking for the the most decadent, most fantastic, most daring dessert candidates. I usually end up with at least five or six potentials, at which point my mom begins to sigh, worried that I will go way overboard and end up begging her to help me wash bowls at two in the morning (let’s just say it hasn’t not happened once or twice before).  

fudgiest chocolate cake 

To make a long story short, this year I narrowed it down to three recipes within a pretty reasonable amount of time.  I ended up making: an the fudgiest chocolate cake (drenched in ganache), grapefruit cupcakes (sugar-free, for my godfather who is diabetic), and a super top-secret recipe which I will post about at the end of the month!  The chocolate cake is based on this one from Deb at Smitten Kitchen, although I ran out of butter just before getting to the mousse layer and decided to go with ganache instead.  Besides, there was already enough butter at Easter!

The cake was absolutely delicious but so, so, rich.  We couldn’t finish it, which was no problem at all for me, because the leftovers are in my fridge right now acting a lot like the best fudge I’ve ever eaten.  Mmmmm.

Hey, we tried...

Fudgiest Chocolate Cake
Adapted from Deb at Smitten Kitchen
Makes at least 10 servings (one 9 inch round, or one 8×8 in square and 12 mini cupcakes, as I did)

8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 cup unsalted butter
1 cup sugar
5 large eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
1/4 cup all purpose flour

6 tablespoons semisweet chocolate chips
6 tablespoons heavy cream

For the cake: Preheat oven to 325°F. Butter an 8×8 square pan; dust with sugar. Prepare one 12-well mini-muffin tray.  Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. Cool to lukewarm. Whisk in sugar. Whisk in eggs 1 at a time, blending well after each addition. Mix in vanilla and salt, then flour. Pour batter into pan. Bake until cake just rises in center (tester inserted into center will not come out clean), about 35 minutes. Cool completely in pan on rack.  I would recommend keeping this one at room temperature as long as you can, just to keep it a little bit softer.

For the ganache: Melt the chocolate chips and the cream in a double boiler over gently simmering water.  Pour over the cooled cake.  Let drip langourously over the edges… ooh!

 The cupcakes, also borrowed from Smitten Kitchen, were so cute and really good for the kids as well as my godfather.  The recipe is below.

grapefruit cupcakes

Grapefruit Yogurt Cake
Adapated from Ina Garten, Barefoot Contessa and from Deb at Smitten Kitchen

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 cup plus 1 tablespoon sugar (I used splenda and it worked fine)
3 extra-large eggs
3 teaspoons grated grapefruit zest (approximately one large grapefruit)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed grapefruit juice

For the glaze:
1 cup confectioners’ sugar  (I used splenda here too and it seemed OK)
2 tablespoons freshly squeezed grapefruit juice

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.  ( I just made 12 mini-cupcakes and one mini loaf).

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, grapefruit zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the grapefruit-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.