Blueberry Muffins with Lemon Zest

Blueberry Muffins with Lemon ZestI 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.Blueberry Muffins with Lemon Zest Continue reading

Berry Lemon Cheesecake Tart

Berry Lemon Cheesecake Tart- a quick pastry that comes together in minutes is the perfect way to celebrate summer!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. Berry Lemon Cheesecake Tart- a quick pastry that comes together in minutes is the perfect way to celebrate summer!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

Honey Lemon Mini Tarts

 Honey Lemon Mini Tarts- an easy, lemon filling with just 3 ingredients, inside a crunchy shell!
This was the coolest experience ever, and I have Iowa State to thank for it. One of the ladies from the Ames Farmers’ Market emailed all the students in the FSHN (Food Science & Human Nutrition) department and asked if anyone would like to volunteer to do a cooking demo at the market. I said yes, not sure of what that even meant.
Cooking Demo
I was also unsure of how to make a dessert with only an induction burner (which I had to google to know what that even was; apparently it’s a portable stovetop). I bake almost everything in the oven! My one and only idea was mini tart using already-prepared shells.

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Lemon Meringue Cupcakes

Lemon Meringue Cupcakes

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.

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