Meyer Lemon Curd

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Meyer Lemon Curd

meyer lemon curd

Today, I bought Meyer lemons for the first time. I've seen these praised in recipes before, but I had never tried one. For those of you that don't know the difference between a lemon and a Meyer lemon, a Meyer lemon is a true lemon crossed with a mandarin orange. It's a hybrid (and a delicious one at that).

Meyer lemons taste like a lemon taken a deep breath and had a chance to calm down. It isn't trying to knock out your taste buds. They are less tart than a true lemon, but still have that signature flavor. I can eat them raw without puckering up my face into a frightful look.

Finally, a lemon I can handle.

meyer lemon curd

In the depths of winter, I love to see a splash of citrus sunshine on my plate. It's a little reminder that spring is on its way. With such a bright, vibrant color, these lemons are sunshine.

In many ways, I believe The Temptations were really singing about this lemon curd for the song My Girl. Oh, you know it. "I've got sunshine on a cloudy day. When it's cold outside, I've got the month of May."

I imagine they hesitated because lemon curd wouldn't sell as much sex. Pity, really.

meyer lemon curd

This Meyer Lemon Curd is bottled sunshine. It's creamy, tangy, and smooth as silk. Feel free to eat it on toast, crackers, muffins, or place a dollop on top of your oatmeal for a lemon touch. But, if you're like me, you can just eat it plain and by the spoonful.

meyer lemon curd

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Yeasted Chocolate Coffee Cake

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Yeasted Chocolate Coffee Cake

yeasted chocolate coffee cake

As a baker, I like to pride myself on keeping my cupboards well stocked so when inspiration strikes I can make whatever strikes my fancy without making a trip to the grocery store. My pantry is filled with the basics—flour, sugar, brown sugar, powdered sugar... What can I say? I like sugar. The hall closet doubles as another pantry to keep the extra bags of baking necessities. You'd be surprised how much I go through every week.

Or appalled. Possibly concerned for my arteries.

yeasted chocolate coffee cake

Yet, no matter how I try, it seems that I'm always missing some ingredient. Always. I try to be prepared; why can't that be good enough?

Today there wasn't milk in the house. Luckily, I had powdered milk on hand from this Mexican Hot Cocoa Mix to save this coffee cake. However, I very often find that I don't quite have what I need. Perhaps I don't have enough butter or cream to finish out a recipe. This is when my desserts suddenly become low-fat.

Sometimes low-fat is on purpose, like when I drag out the whole wheat and chop the sugar in half, like for these banana cinnamon muffins.

Usually, though, its because I was too lazy to take a trip to the grocery store.

yeasted chocolate coffee cake

This yeasted chocolate coffee cake is decadent and rich. The cake manages to be both dense and flaky at the same time. Each flavor is separated and distinct, yet they complement each other in such a way that you'll find yourself taking bite after bite. This cake is good. Enjoy it with a cup of coffee for the perfect afternoon snack (or breakfast if you feel like a bit of a rebel).

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Brown Butter Rice Krispie Bars

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Brown Butter Rice Krispie Bars

brown butter rice krispie bars

Today I ate a peanut butter and jelly sandwich. Creamy peanut butter, grape jelly, and white bread—transcendence. I haven't had a PB&J for years and oh it was good. Sometimes I feel like I've outgrown certain foods, like boxed macaroni and cheese, hotdogs, or PB&J. It's not that I've ever stopped enjoying them, but they just got lost somewhere along the way and I'm just not sure why.

Do you ever feel like you've outgrown particular foods?

brown butter rice krispie bars

Occasionally, I throw around words like "palate" and "sophisticated." When I'm trying to be a bit of a show-off, I sometimes relate these words to myself. I'll be the first to admit I don't have any idea what I'm talking about. Having a "sophisticated palate" is probably much more than eating brussel sprouts without cringing or enjoying foie gras with fancy cheeses.

Lately, though, I've noticed that chefs are going back to our roots. The foods we loved as children are now being dressed up in new clothes. Grilled cheese and tomato soup. Macaroni and cheese. The hamburger and fries. As an adult with a "sophisticated palate," I can't complain. I love the nostalgia of my childhood favorites done up from scratch with more vegetables to satisfy my health tooth (I may have a health tooth, but the rest of my mouth is filled with sweet teeth).

brown butter rice krispie bars

These are the traditional Rice Krispie Bars elevated to a whole new level. Browning the butter before mixing everything together results in a bar with deep nutty undertones. By using salted butter, you can cut down on the sweetness of the marshmallow and really allow the browned butter flavors to shine. This isn't the Rice Krispie Bar from your childhood—this is the Rice Krispie Bar you wish you'd grown up eating.

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