There’s really nothing simpler than making your own extracts. Mostly it just takes TIME. It takes a few ingredients and at least a month of time to let the flavors come out. I made vanilla extract in bulk last year for Christmas gifts and regularly stock my mom up with lemon extract for her smoothies. These extracts deserve to be used in recipes featuring them, like vanilla custard or lemon meringue pie! Continue reading “How To: Make Homemade Extracts”
I am so excited to share this recipe with you, especially because I’m eating it as I write this and it’s making me happy. Seriously, the lemon zing will wake you up, the moist cake will cheer you up, and the sun will start shining again! That’s what happened when I ate it today, anyways. Continue reading “Lemon Loaf Cake”
After my mom told me that my dad had drank all their cream with his cereal (he has a high metabolism, luckily), I tried this recipe out with no cream and fewer egg yolks. It turned out perfectly, so consider it a lower-fat version! It still tasted exactly the same, too. The crust is soft, tender, melts in your mouth and yet is strong enough to hold up the smooth, creamy custard filling that tastes like the best vanilla pudding in the world. Top it off with any kind of fruit you want, though I prefer berries for their color and tartness.
Lemon Meringue Pie is my dad’s obsession. After making him at least a half-dozen pies, I made some cupcakes instead. I made an italian meringue to prevent weeping after I did a ton of research on why meringues weep (basically, they don’t get cooked because they don’t get hot enough from baking in the oven). Italian meringue tastes more like marshmallow to me, but it held up great for several days.
Michael asked for this by requesting a “pan of chocolate and other stuff type thing”. Somehow I interpreted that into a skillet cookie and that was exactly what he wanted. Being together for 6+ years will do that, I guess! Continue reading “Skillet Cookie”