Lemon Poppyseed Cookies. I'm delighted to have Joanne from Eats Well with Others share with us her delicious lemon poppyseed cookie recipe.
Joanne is a busy gal; she's a med student in NYC, a marathoner (just like my brother-in-law) and is an avid (and extraordinarily talented) baker. I feel like I'm repeating myself a lot but I think I've told you on numerous occasions that our family loves sweets. In addition to this, we always have guests over, especially for tea time, so having Joanne guest-post a sweet treat seems doubly fitting!
Confession. I used to be a Costco muffin inhaler. Have you ever had one? And they're strangely reminiscent of narcotic drugs in their addiction-inducing qualities. My favorite flavor was the lemon poppyseed. It was infused with almond extract and was smothered in tangy sweet lemon glaze. In fact, I may or may not have chosen which muffin I wanted based on the glaze:muffin top ratio. (See ladies, muffin tops don't look good on anyone. *(Unless they have glaze on them.)
Ingredients Enjoy! Cookies and Cream Oreo Bark. Single Serving Pie in a Jar. These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth.
SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. And just for added cuteness we teamed up with crafting expert Lolly for some personalized tags. These are just about the best little gift from the kitchen you could share with someone! Pie in Jar This is the type of jar you’ll need.
They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Ready for this?
Homemade Nutella Recipe. Christie Matheson | Cake Simple | Chronicle, 2011 The One and I first went to Paris on December 30, 1993, to ring in the New Year.
As a couple, we were barely three months old, so everything we did was met with our mutual smiles and contented, self-satisfied sighs. It was as if no other couple had ever taken a picture on the Pont Neuf, strolled through the Tuileries, scratched their heads over the surprisingly miniscule size of the Mona Lisa, or eaten a Nutella-filled crêpe in the street. When the street cart crêpier tossed his chin out to us, his way of asking what kind of crêpe we wanted, I hesitated. Ever since seventh grade, when I began studying French, I’d dreamed about biting into a crêpe, à la the dogs in “Lady and The Tramp,” with The One. If ignorance is bliss and love is blind, then falling in love in Paris makes you a blind idiot. Then this recipe came along. Wounded, I gave the remainder of the homemade Nutella to Annie, my assistant. LC Deliver Me From Temptation... 1.