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There are few things I look forward to each year more than the month of November. With its arrival comes two of my most favorite days meant especially for eating great food and celebrating: my birthday and Thanksgiving. I generally get a full week to stuff myself by extending the two occasions–which are usually only separated by a few days– into one massive foodfest. This Sunday, I will be celebrating my 30th year of life… and I am pretty darned thrilled about it.
Prepare the crust 1 Prepare the springform pan so that no water leaks into it while cooking.* Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust.
Some foods just go together. Grilled cheese and tomato soup, creamed butter and sugar, garlic and caramelized onions… for me, I'm addicted to raspberry and lemon . So when I saw these bars last year, I knew I had to make them. A little less than a year later and I finally made the recipe.
I love it when my momma comes to visit. There are obviously many, many reasons for this....I just love her. Every.Single.Thing.About.Her One of my favorite things we do together is talk recipes....and make yummy food together. This is momma's newest recipe and she's so sweet to show me how to make it and let me share it with all of you.... Crust:
I am THRILLED to be here at Lil’ Luna today! She is one of the sweetest people I have ever met and one of my greatest blog friends! Her ideas, crafts and recipes are top notch and I am ecstatic that I have the opportunity to take part in her Christmas in July Series. This is a fun idea and a great way to get to know some amazing bloggers out there.
It’s been a fickle few days in my kitchen. I just can’t decide what to make/bake and when I finally land on something, I get too crazy with it. There were exploding pies, bits of yolk in custard, and tough crust. Le sigh. But!
Shape Dough Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour.
CHEESECAKE/CARROT CAKE makes one 9-inch cake, 3 layer cake FOR THE CHEESECAKE LAYER three 8-0z. packages of cream cheese, room temperature 1 1/3 c. sugar 3 Tbsp. corn starch 1 Tbsp. pure vanilla extract 2 extra large eggs 2/3 c. heavy or whipping cream Preheat oven to 350 degrees F. Butter generously a 9 inch spingform pan. with aluminum foil, cover the bottom & extending all the way up the sides. Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl & beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times.
Raised doughnuts 2 pkgs. regular or rapid rise yeast note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons) 1/4 cup warm water (105−115 degrees) 1 1/2 cups lukewarm milk (scalded then cooled) 1/2 cup sugar 1 tsp. salt 2 eggs 1/3 cup shortening 5 cups all−purpose flour Vegetable oil Creamy glaze or chocolate glaze Directions:
I know how this looks. I know having a recipe for homemade sprinkles essentially brands me as some kinda baking weirdo, culinary elitist, or just someone with too much time on her hands. But it’s not like that. I’m not crazy. Really. I like grocery store sprinkles just fine, or maybe some from fancy flours if I need something . . .fancy.
From now on whenever I think of lemon bars I’ll be reminded of the time that I first met a group of cousins I never knew I had. We all convened at my parents’ house (it turns out they don’t live that far away) for dinner the day after Christmas, just ten days ago. Their great-great-great-grandfather was my great-great-grandfather. I did the calculation and determined that makes us 3rd cousins once removed.
Oh heavens , I think I've found a new love. It comes in the form of sugary goodness topped with berry bliss. I made it because I was missing the delicious tarts I had when I was in Copenhagen last month. My niece and nephews were sad to hear the Watermelon Sorbet was all gone, so to keep the peace I whipped this one up for them.
My new favorite site is SeriousEats.com … Actually, to be more correct Serious Eats isn’t a new love for me. It’s an incredible site to feast your eyes on and I’ve frequented it now for some time however Serious Eats: Sweets is my new favorite place to land on their site. It’s filled with sugary goodness sure to make you absolutely swoon. That being said, I was busy wiping the drool from my chin ahem, I mean… perusing the latest mouth-watering delights in the “Sweets” section when I came across a beautiful, picture perfect cherry tart. Immediately I fell in love and knew I had to make it. With the all too short cherry season quickly coming to an end this was just the recipe to send it out with the farewell it deserves.
November 23, 2011 Pecan Pie Bars We’re less than 24 hours away from the biggest food day of the year, when our stomachs face off against tryptophan and our skinny jeans get the heave-ho in favor of sweatpants.
I made these meyer lemon-raspberry lemon curd filled mini cakes using my new Wilton dessert shell pan . It is the perfect pan for these cakes because the “cavity” it creates on top of each mini cake holds more delicious filling than “coring” and filling regular cupcakes would. Served this way, each bite has the right proportion of filling and cake. These mini cakes are simple, yet elegant desserts that would be perfect to serve at a bridal or baby shower or afternoon tea. I adapted the aptly named recipe, Perfect Party Cakes, from Dorie Greenspan and I really like how they turned out.