Finding California Meyer lemons in Vancouver in the dead of winter calls for a celebration: the kind that involves a spatula dancing around the pot to make curd. This silky smooth concoction is something I could eat by the spoonful, like Nutella. If one can resist eating the bowl clean, I would highly recommend that you lay it on a bed of shortbread and bake into luscious zesty and buttery bites. The curd can be made ahead and stored in the refrigerator or freezer. And you can use regular lemons that are readily available.
Before I picked up the new “Baked Explorations” cookbook, coffee and crumb cakes meant the same thing to me and I order them faithfully at coffee shops. Color me surprised when I read that there is something called a New York Style Crumb Cake, and it must never, ever, be confused with coffee cake. Honestly, […]
An American classic (also called African coffee cake, bubbleloaf, golden crown, and pinch-me cake), this sweet pull-apart bread is like cinnamon rolls in bite size form, but with more cinnamon and sugar caramel with every bite. The homemade dough takes about two 1-hour rising times, but it will be worth the wait. You will be rewarded with gooey, sticky, soft bread after baking in the oven.
I found time this week to make this lemon curd tart. It’s summer and I need my blast of citrus-y goodness. We had such a good week of sun, but now it’s drizzling outside and a cool breeze is coming through the back patio windows. I have a cup of hot tea and a slice of lemon curd tart topped with sugared berries…I’ll say this Sunday is going well
I’m not the type to post about Easter ‘food’. It’s not that I don’t celebrate it, it’s just…wow, I can’t even explain why there hasn’t been an Easter post in all of the 2+ year history of this website. I think things just get got too busy. However, things took a different turn. I got […]