And the winner is... (plus yummy quiche!)

The winner of the Williams-Sonoma giveaway (2 cupcake mixes from Sprinkles, one set of silicon baking cups and the sweetest daisy cupcake pan) is "Roberts Wife" who said that her favorite thing to bake is Lemon Lime Baby Cakes with Lemon Lime Drizzle. Lucky for us, with the help of random.org, the winner happened to give the recipe for her favorite, which I'm more than happy to share with you! (And scroll down to see what I made this weekend.)

Lemon Lime Baby Cakes with a Lemon Lime Drizzle
makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes and enjoy!

This is the last piece of the caramelized onion and feta cheese quiche I made this weekend for brunch in Red Hook Brooklyn with my former coworkers. I used this recipe from Mark Bittman (which is in How to Cook Everything, which is one of my most used cookbooks), though I added the feta (it was in the fridge!) and used whole wheat pastry flour in the crust. My apartment smelled delicious from all of the butter in the crust and from the onions and I was really pleased with the results—it was pretty light and airy because, I'm guessing, of the milk to egg ratio. It's gotten me in the mood for Easter, both due to the eggs and because of the suggestion of pie. In my family, we bake and eat ricotta pie for Easter breakfast (to put out next to the butter that's been carved in the shape of a lamb) morning and it's one of my very favorite foods in the world. My countdown has officially begun!!