I used to have a blueberry muffin recipe on here, but I just wasn’t satisfied with it. In my Food Prep lab last semester, we studied muffins and it was interesting to me because we were taught that muffins should be dense, small, and frankly kind of unattractive. But in America we expect muffins to be tall, fluffy, pretty, and sweet…so basically, an unfrosted cupcake. Continue reading
Michael and I adore lemon desserts. This one is crispy, creamy, with a subtle lemon flavor. It’s been officially declared a WINNER! It’s best eaten the day it’s made, but you can make the filling and crust separately and assemble whenever you want. I made it for the 4th of July, but it’s perfect anytime during the year! It’s bright, sweet, and tart, filled with citrus notes and cream cheese flavor. Plus, it only takes a few minutes to assemble! Continue reading
My mother-in-law, Lori, is super sweet and thoughtful. She adores her kids and considers their spouses to be her children, too. When I asked her what she wanted for Mother’s Day, she requested “something lemon”. I knew just what I wanted to make for her.
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 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.