Tag Archives: lemon

To me, corn muffins are the chocolate chip cookie of muffins. They’re classic, but there are so many different ways to add flavors, so I end up bookmarking every new recipe I can find. This recipe in particular caught my eye, because it combines two of my favorite flavors – lemon and thyme. The result is a corn muffin that’s anything but ordinary.

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When I was a kid, I thought people actually ate lemons instead of just using them as a garnish or for the zest/juice. I thought they were just like oranges, so whenever we went out to restaurants, I would eat the lemon wedge that came with my glass of water. I eventually stopped doing that, but my love for all things sour ended up manifesting in other ways – in elementary school, we had Warhead eating contests and if I can brag for a moment, I was the reigning champion.

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Lemons are an interesting fruit – on their own, they’re so sour they’re almost punishing to your tastebuds, but when you add sugar and put them in baked goods, they basically taste like sunshine. Rock on, lemons, you make everything better.

This is my favorite no-frills recipe for lemon curd. Just lemons, sugar, and eggs. And there’s no butter here, so it’s practically a health food!

Lemon curd

Lemon curd on a slice of challah

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I found a can of evaporated milk in the back of my pantry this weekend, which, naturally, got me to thinking of zombies. The reason it made me think of the undead is because I saw the expiration date said February 2012, a full YEAR ago. I almost threw it out, but then I decided that would be wasteful, and then I thought about how I couldn’t afford to be so picky when/if the zombie apocalypse happens because food will be so scarce that I’ll have no choice but to ignore expiration dates.

So I used the can of milk that expired a year ago and made this loaf of lemon cake. Because it’s never too early to prepare your palate for the apocalypse. And it actually tasted fine, so I wonder if expiration dates are really just another clever marketing scheme.

Another thing I learned while making this loaf is that, when the apocalypse happens, the first thing I’m doing is getting rid of my zesters. I love them dearly and they’re great tools, but no matter how careful I try to be, my flesh always, always finds its way underneath their razor-sharp blades. (Why is it always the tiniest cuts that bleed the most? And how do zesters stay so sharp even after years of use?! There are so many things I don’t understand about zesters.) And the last thing I want in a zombie apocalypse is to have a situation like in season 2 of the Walking Dead when T-Dog (RIP, you heroic angel) sliced his arm while the group was hiding on the highway and attracted the entire horde of walkers. Can you tell I’m excited for this show to come back from hiatus?

So, long story short, in case of the apocalypse:

  1. Expiration dates don’t matter.
  2. Get rid of your zesters.
  3. If you can scrounge up all the ingredients, make this loaf and bond with your fellow survivors.
Lemon loaf cake

It’s got that beautiful split top, the way a zombie’s head looks after you bury a machete in its brain

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What muffin would be appropriate for Thanksgiving week? Nothing less than a Turducken inspired one, of course! If you haven’t heard, the turducken has become a new Thanksgiving showstopper – it’s a chicken stuffed into a duck stuffed into a turkey.

For my muffins, I went the sweet route and chose cranberry, orange, and chocolate for my three layers of flavor. Cranberry is the inner most flavor because it’s tangy and sour, then comes chocolate, and finally, a refreshing citrus note with orange.

Cranberry Chocolate Orange Muffins

Much like the Turducken, it looks pretty normal on the outside

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It’s Thanksgiving week! Probably one of my favorite weeks of the year. To kick it off and finally use the bag of cranberries I’d been saving in my freezer, I made these super easy pate de fruits, basically fruit jellies.

These aren’t anything like the canned stuff you’ll find in the supermarket – they’re vibrant, light, and full of that great tangy cranberry flavor. Cut these up into cute shapes and they’d make a great palate cleanser before dessert.

Cranberry Pate de Fruits

Delicious jellies with a beautiful glossy, fuchsia color

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Lemon Rolls

There’s a whole history behind these rolls

These lemon rolls are adapted from an old family recipe, and I have so many, many feelings about them. I get really intense and emotional about food, okay? Continue reading

Sometime back in June, I brought in banana crumb muffins to work as a morning pick-me-up. The next week, I brought in cranberry orange muffins and thus Muffin Mondays were born. That weekend, I purchased what I now refer to as the muffin bible and was a promptly goner. This book is all sorts of incredible and the best part is that I no longer have to agonize about what muffin I’ll bring to work each week (because these are the things that keep me up at night) since I’m planning on baking my way through all 750.

I’ve been trying to cram in as many summery flavors as possible now that it’s August, so I opted for lavender lemon muffins this week.

Lavender Lemon Muffins

Lavender lemon muffins

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