Weekends in the Kitchen and Beyond
To make a lemon layer cake special, lemon curd spread in between the layers as a filling or mixed into the frosting will do wonders. It is a lemon, butter, sugar, and egg combination that is cooked until thickened, just like a custard. Lemon curd comes to us from British cuisine, dating back to somewhere […]
My daughter requested chicken fajitas for her birthday dinner, and so I scrambled. The last time I made fajitas–steak fajitas for my son’s birthday dinner–I made a marinade for the beef that didn’t quite hit the mark (no lime or cumin!). Let’s just say the dish didn’t taste like beef fajitas. This time, I didn’t […]
I decided I needed a post on caramel sauce before I misplace my recipe! This sauce could be used as an ice cream topping. Or straight out of the jar. But I’ve explored other ways, such as a center for chocolate molded bon bons and in caramel frosting for cakes and cupcakes. It’s on the […]
There are some traditional Christmas breads, cookies and cakes that call for candied citrus peels. It is so easy to make–why buy it from the grocery store when you can make it in about an hour at home?! Don’t get me wrong. There are versions that make confection-grade candied peel. That is time-intensive and a […]
I have been baking this bread each week for about two years. It’s a rustic, everyday bread that has a great crust, a great crumb, and a great taste. This is the family’s go-to bread for sandwiches. Notice that the holes in the bread are not too large so we experience little-to-no seepage problems when […]