Tag
lemon
The cupcakes are actually double-raspberry – there is a raspberry jam filling hidden under the frosting. I used the same jam, instead of commonly used icing sugar, to sweeten the cream cheese frosting. I strongly dislike the mouthfeel of icing… Continue reading →
These are very tasty cookies – buttery, sweet, crumbly, with a distinct coconut flavour and a hint of lemon in the filling. They are sort of a cross between jam tarts, sugar cookies, and crumbles. I spotted the idea in… Continue reading →
I probably have never gone so long without posting. But it seems an unfortunate habit for me to pick up some nasty flu virus when the flu season is already over and everybody else but me enjoys outdoors, warm weather… Continue reading →
Even the last scraps of home made puff pastry taste great and puff perfectly. Never ever dispose these precious leftovers, always put them to some use. The flavor of the real butter and the texture of the finished product is… Continue reading →
When the weather is as hot as we’ve got here, cool and tangy dessert like this seems soothing and refreshing. I made the pudding late at night, after the summer heat subsided, and the idea of stirring a hot mixture… Continue reading →
We are on spring break now. My son keeps me busy involving into his numerous plays and activities (that’s a major disadvantage of having an only child). And although Tim loves his cookies readily available he is absolutely against me… Continue reading →
If you suffer from carpal tunnel syndrome or arthritis, don’t try to pipe these cookies. And I’m not joking. My hands were quite sore after piping 4 dozens of these, even though I don’t have any of the aforementioned problems…. Continue reading →
There’s another frozen and basil-containing treat. But the basil here is not dominant and very pronounced; it’s more of a subtle and intriguing accent. The sherbet is tangy, refreshing and light. And it’s so effortlessly put together. For an appealing… Continue reading →
Scones is probably the easiest and yet very satisfying dessert possible. They take no more than a half an hour to make including the baking time. When filled with cream and berries the scones become a meal on their own…. Continue reading →
This is an adaptation of Martha Stewart’s recipe. To assure the crispiness of the cookies I substituted some part of the flour for cornmeal. For the same reason, I let them dry in the turned off oven overnight (suggested baking… Continue reading →
Serve this one with crudités.
This dessert can be prepared in stages over several days. And after assembling it has to seat in a refrigerator for at least 6 hours or overnight which is even better for the cake to soak and flavors to blend…. Continue reading →
We love home-made ice-cream, so I’m always in a search for the recipes utilizing left over egg whites. This cake fits the bill since the recipe calls for 14 egg whites. The cake is good on its own. But its… Continue reading →
I absolutely adore the lemon curd. It’s delicious with crêpes, scones or a toast. Add a bit of whipped cream to the curd; and you’ve got an instant lemon mousse. You can go further and layer this mousse with broken… Continue reading →
I just love them. The texture is a perfection, these biscotti are crunchy but not teeth-breaking hard, and very aromatic. You might be tempted to add more flour to the dough, but don’t do so, or the cookies will be… Continue reading →