By Jeanne, on January 13th, 2012
Pink Lemons ≠ Pink Lemonade. It sure sounds like a pink lemon would be the secret ingredient in a glass of pink lemonade, but the variegated pink flesh Eureka lemon is pink in the flesh only. The juice runs clear. As for the ingredient that produces the famous color of pink lemonade, it’s been attributed over the years to an assortment of different fruit juices or other red items and the commercial varieties nowadays use artificial coloring. These muffins are closer to a traditional lemon yellow color, with light brown flecks of ground flax seed. They’re rustic looking and packed with bright citrus flavor.
Continue reading “Vegan Pink Lemon Muffins” »
By Jeanne, on July 27th, 2011
Jana of Cherry Tea Cakes was our July Daring Bakers’ host and she challenges us to make Fresh Frasiers inspired by recipes written by Elisabeth M. Prueitt and Chad Robertson in the beautiful cookbook Tartine.
Fluffy lemon chiffon cake, ice cold whipped cream, and just-picked organic strawberries. What more could you want from a summer dessert? Though it may appear daunting, all of the components can be broken down into manageable segments that can be spread over a few days. You won’t have to be in the kitchen all day to create such a masterpiece. And believe me, the taste is just as impressive as the presentation. The cake has a pleasant lemon flavor, while the pastry cream filling manages to bring out the fresh flavor of summer strawberries without overpowering them with artificial sweetness.
Continue reading “Daring Bakers Challenge: Strawberry Fraisier” »
By Jeanne, on June 27th, 2011
Erica of Erica’s Edibles was our host for the Daring Baker’s June challenge. Erica challenged us to be truly DARING by making homemade phyllo dough and then to use that homemade dough to make Baklava.
Are you still looking for that perfect arm workout? Or perhaps you’re searching for that zero-net-calorie dessert. Well, look no more, because made-from-scratch baklava is the answer! It will have you on your feet in the kitchen all day, running from stove to countertop to oven and back. You’ll be completing the near-impossible task of rolling dough into paper thin sheets. You’ll easily burn more calories making it than you gain by consuming it. And since every killer workout has an element of pure torture, you won’t even be able to enjoy the baklava until it sits overnight.
Continue reading “Daring Bakers Challenge: Maple Walnut Baklava” »
By Jeanne, on May 17th, 2011
How to develop a recipe featuring New Belgium beer:
1. Buy two six-packs of beer to inspire recipe creation (I decided on Mighty Arrow and organic Mothership Wit).
2. Drink most of the beers, making sure to save a few for the recipe.
3. Spend all morning in the kitchen, creating a recipe that ultimately fails. Drink the remaining beers.
4. Buy another six-pack of organic Mothership Wit, because it will pair perfectly with the organic Meyer lemons from the CSA.
5. Bake cupcakes (make sure to add some beer!), and enjoy the remaining beers.
Continue reading “Meyer Lemon Mothership Cupcakes” »
By Jeanne, on April 16th, 2011
With all the fancy, technological ways to communicate with people in our modern world, there’s still something special about receiving a handwritten letter on pretty stationary in the mailbox. When I received the latest letter from my pen pal of 13 years last week it brought a smile to my face. And strengthened my resolve to participate in Digital Detox Week this year. My pen pal lives 2,300 miles away and we’ve never met in person or communicated by any digital means. Sometimes we don’t write for months, but it never fails that one day I open the mailbox and find a small envelope with that familiar friendly handwriting in brightly colored ink.
Continue reading “Meyer Lemon Rosemary Shortbread Cookies” »
By Jeanne, on March 14th, 2011
For us bakers, it’s never difficult to figure out how to celebrate Pi Day! The most important component of any halfway decent Pi Day celebration is pie. Pie is the obvious choice, not only because it shares a name with the popular number, but because of its traditional circular shape. There are infinite (like pi!) ways to create a pi-themed pie. I’ve decided to forgo any circular pie references in favor of creating a custom shaped pi filled with tangy sweet blood orange curd.
Continue reading “Blood Orange Curd Pi” »
By Jeanne, on June 2nd, 2010
I just can’t stay away from these Meyer lemons. They were destined to become another pitcher of lemonade when I had a breakthrough moment. I’d been waiting and waiting to buy poppy seeds so I could use them in bread. When we received another batch of Meyer lemons from the farm I mentioned to The Boyfriend that I could make Meyer lemon poppyseed muffins if only we could find poppy seeds at the store. My very astute boyfriend said, “You’ve got a jar of poppy seeds on your spice rack”. Well, surely he must be confusing poppy seeds with something else, right?
I rushed to the kitchen, spun the spice rack around, and there it was. The jar of poppy seeds. So, Meyer lemon poppy seed muffins it was. Right away.
Continue reading “Lemon Poppyseed Muffins” »
By Jeanne, on May 10th, 2010
We were lucky enough to get some Meyer lemons in our CSA share this week. Since I’ve never used them before, I was incredibly excited! I’ve seen this variety of lemons featured on many of my favorite blogs, and people are always raving about them. Meyer lemons are a cross between a lemon and an orange, so they have a slightly sweet taste and an orangish hue.
I’ve been wanting to make lemon bars for a while now, and this was my opportunity! I brought these to work today and they disappeared before lunchtime. Usually, some of the goodies stick around until late afternoon when people need a sugar rush. These lemon bars were so good that they had to be eaten right away. Although I may have seen a few people squirreling them away for afternoon snack.
Continue reading “Meyer Lemon Madness!” »
By Jeanne, on February 27th, 2010
The February 2010 Daring Bakers’ challenge was hosted by Aparna of My Diverse Kitchen and Deeba of Passionate About Baking. They chose Tiramisu as the challenge for the month. Their challenge recipe is based on recipes from The Washington Post, Cordon Bleu at Home and Baking Obsession.
Tiramisù translates from Italian to mean “pull me up” or “pick me up”. And it is certainly true to its name! Layers of spongy savoiardi (ladyfingers) dipped in sweetened espresso, separated by layers of rich custard. Definitely a heavenly dessert!
Just like the tiramisù itself, this challenge was multi-layered. Everything was made from scratch over a span of 2 days. Savoiardi, mascarpone, zabaglione, pastry cream, whipped cream, and finally tiramisù! It’s really not as much work as it sounds, and it all culminates in a wonderful and well-deserved treat!
Continue reading “Daring Bakers Challenge: Tiramisù” »
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