The adventures of Rebecca “Becky” Brandon (nee Bloomwood) continue in Shopaholic to the Stars. Finally I get to do a review from the Shopaholic Series by author Sophie Kinsella.
This has been one of my favorite series of books because it is a light read that really has you laughing and rooting for Becky in every escapade. This character really manages to get into the most awkward scrapes and sometimes you just cringe because you know it is not going to go well for her.
I love the characters of Becky and Luke and I really enjoyed this book because Luke was the most devoted to Becky, I think, than he has been in previous books. If you haven’t read any of the books yet, start with the first one, Confessions of a Shopaholic, and I guarantee you will be hooked. If you watched the movie, don’t let that deter you from reading this series. The books are worth the read.
And I’m super excited that the ending of the book shows we will get another book out of the series. I, for one, hope they never end.
The recipe for this edition of #ReadingFoodie comes from Becky and Suze’s day on the film set where they were served cupcakes, cookies, tea and other goodies. The lemon and raspberry flavors complement each other so well and these had the perfect moistness for the mini cakes.
Lemon Raspberry Mini Loafs
1 1/2 c all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1 – 3.4 oz box Jell-o Lemon Instant pudding and pie filling
8 oz container sour cream
1 c sugar
3 large eggs
Zest of 1 lemon
2 Tbsp fresh lemon juice (from 1 medium lemon)
1/2 tsp pure vanilla extract
1/2 tsp almond extract
1/2 cup canola oil
For the glaze:
1 cup confectioners sugar
3 Tbsp milk
1 Tbsp raspberry extract
Preheat the oven to 350 degrees. Prepare pan by spraying an 8-well Mini Loaf Pan with cooking spray.
In a medium mixing bowl, whisk together flour, baking powder, salt and pudding mix. Whisk until combined.
In another bowl, whisk together the sour cream, sugar, eggs, lemon zest, lemon juice, vanilla extract and almond extract.
Slowly add in flour mixture to wet mixture. Whisk to combine.
Add in oil and using a rubber spatula, fold into mixture. This will take a while but it will mix together. No, trust me, it will come together. Just keep folding it in.
Use a Large Cookie Scoop and pour batter into mini loaf pan. Bake for 21-23 minutes until a toothpick placed in the center of the loaf comes out clean.
When cakes are baked, cool in pan for ten minutes then jiggle pan until loafs pop up. Place on a cooling rack with paper towels underneath.
To make the icing, whisk together confectioners sugar, milk and raspberry extract. Drizzle over mini loafs.
Makes 13 mini loafs.
(Recipe inspired by Ina Garten’s Lemon Yogurt Cake)
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