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. Continue reading
Life gave me lemons this week…..so I made pound cake!
I harvested 6 meyer lemons this morning from my trusty little tree and there are still about 25 more that will be ready to pick by early next week. My tree was a little lazy this fall, since I usually harvest around early November, right in time for Thanksgiving. Nevertheless, I guess I’ll be making more lemon treats this holiday season. I recently made my first chiffon cake and now I have just made my first pound cake. Honestly, I don’t know how I got through culinary school without baking either one of these cakes. Continue reading
In 1984, President Ronald Reagan signed a proclamation declaring the third Sunday in July as National Ice Cream Day and designated July to be National Ice Cream Month. It coincides with our own proclamation naming this year, 2011, as The Year of the Ice Cream. As you know, Chris has been the diligent ice cream maker, churning ice cream at least once a week. Today, to mark the Day, Month, and Year of the Ice Cream, it was my turn to create a cold concoction – Razzleberry Ice Cream. My inspiration for this flavor came from Marie Callenders’ Razzleberry Pie, which is made with blackberries and raspberries.