Chaos in the Kitchen: Meet the Crew!

The aroma of something vaguely lemony, mingled with the distinct scent of dog and the faint, persistent whiff of yesterday’s burnt toast, always greeted me the moment I stepped into my kitchen. It wasn't a gourmet kitchen, not by a long shot. It was more of a… lived-in laboratory, a place where culinary experiments, sometimes brilliant, often hilariously astray, unfolded on a daily basis. And at the heart of this delightful chaos, usually underfoot or perched precariously on a stool, was my crew.

First, there was the Silly Baby Blue, a Chihuahua whose tiny frame housed a personality the size of a lion. He’d often be found attempting to herd stray flour particles with the intensity of a seasoned sheepdog, his little legs a blur of motion. Then came the hyper Chiweenie, Russo a whirlwind of pure, unadulterated enthusiasm. This one had a particular penchant for “helping” by nudging bowls with his nose, often with a wagging tail that threatened to clear the countertops. And finally, my unique husband, Rex. Rex was a man of simple pleasures, which, in my kitchen, usually translated to needing a snack *before* I even started, and a patient sigh when my genius IQ occasionally took a brief, spectacular vacation, leaving me, as Rex affectionately calls me, a bit of a dingbat. Has that ever happened to you? Hmmmmm…

Today, we’re tackling my Super Easy Lemon Walnut Cake. It’s Rex-approved, which means no nuts unless they’re walnuts, and definitely no cake flavors beyond white or spice. Preheat your oven to 350°F. Line your chosen pan(s) with parchment paper and give them a light spritz of baking spray. For those of you who, like me, sometimes find measuring a bit… abstract, here’s a shortcut: grab three fresh lemons, a small citrus rind grater, a bag of shelled, chopped walnuts, and another bag of shelled walnut halves. You’ll also need a box (or more, depending on your cake pan situation and how many hungry mouths you’re feeding) of Super Moist Lemon cake mix, and a bottle of lemon extract.

Now, for the egg-ceptional part – literally! We’ll need three large eggs per box of cake mix. But don’t toss those yolks if you’re watching your cholesterol or have dietary restrictions! Keep six egg whites handy as an alternative. For the oil, choose any non-strong tasting oil you prefer. And please, use real vanilla extract, not the imitation stuff. We’ll also need a quarter cup of unsalted sweet cream butter.

In a large mixing bowl, combine your dry ingredients. Now, juice those lemons! As you’re doing it, set aside any errant lemon seeds. We'll grind those up later for homemade glycerin, or perhaps a lovely batch of goat’s milk or soy soap. Don’t forget to zest those lemons with your grater for that burst of sunshine. Add the grated lemon zest, a box of lemon or vanilla stovetop pudding mix, the lemon juice, and those beaten eggs (or egg whites) to the dry ingredients. Stir in the chopped walnut pieces. Now, here’s where the real mixing begins: use only a wooden or plastic spoon, and beat by hand exactly eighty times, scraping the sides of the bowl with each rotation to ensure everything is perfectly combined.

Spoon the batter into your prepared pans. Tap the bottoms gently to release any lurking air bubbles. For the topping, arrange the walnut halves first. Then, take a tablespoon of the reserved lemon juice – oops, I almost forgot! – and mix it with a little granulated sugar. Drizzle this over the top of the cake batter. Bake according to the box directions.

*A little detour here: if you’re feeling adventurous, you can substitute oranges for lemons and pecans for walnuts for a delightful orange pecan cake.*

And for a little extra flair, if you like, you can add some shredded coconut to the topping *before* baking. Let the cake cool completely before slicing. Enjoy! Dear Readers please be certain to read the fine print above each chat it's extremely important!!!