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Lemon Raspberry Crepe Cake

Even though it's been a milder than normal winter here in New England I have a terrible case of spring fever. Luckily we're celebrating Spring Sweets Week this week and there's going to be tons of amazing bright, citrusy and delicious recipes being shared. This post is sponsored in conjunction with #SpringSweetsWeek. I received product from sponsor companies to help in the creation of my recipes.  All opinions are mine alone.  I'm kicking it off with Lemon Raspberry Crepe Cake.  This is my first ever attempt at a crepe cake and we were so fortunate to be sent lovely French style crepes from Melissa's Produce. They also sent a trio of dessert sauces and I chose to use the raspberry because it pairs so well with lemon. I made a lemon cream cheese filling using Taylor and Colledge Lemon Extract Paste. I started by laying a crepe on my serving platter and then topping it with the filling which I spread all the way to the edges. Then I grated some Selefina crystallized
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Fruity Baked Oatmeal

F is for Fruity Baked Oatmeal! This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. There were so many great choices for the letter F but I ended up choosing Fruity Baked Oatmeal from Taste of Home. I raided the freezer and I had some dark sweet cherries as well as some wild Maine blueberries. I had Granny Smith apples which I peeled and grated, next time I'd just grate them with the peels on. The recipe states 35 to 40 minutes baking time, testing it with a knife to see if it comes out clean. I baked mine on convection and it got to a lovely color before it tested clean so I covered the top with foil at about 25 minutes.  I think it turned out perfectly, it holds together on a fork and the top is crispy and golden brown.  This is not a sponsored post but I want to share the d

English Muffin Bread

E is for English Muffin Bread! This year I'm participating in a bi weekly challenge with some blogging friends to post recipes using all of the letters in the alphabet.  It can feature a food that begins with the letter of the week or the recipe name can contain the week's letter. For the letter E I decided to make it a true challenge and make English Muffin Bread from Taste of Home.  Yeast and I have a very rocky relationship but I really wanted to give it a go.    I used the stand mixer for the entire process. I purchased new flour and new yeast.  I warmed up the milk and water and tested it with a thermometer. The batter looked fantastic after it all came together but I was a bit concerned by how much there was and how small the pans seemed but I pressed on. I used my oven's proofing cycle and luckily checked the loaves after about 35 mins and this is what I found! I neatened them up and cleaned the cornmeal off the bottom of the oven as best I could and then baked th

Ginger & Lemon Muffins

This time of year is very dreary here in New England. Though we haven't had much snow we've had lots of gray days and cold temps so I'm always looking for little pick-me-ups. I searched the Taste of Home site and these Ginger & Lemon Muffins really stood out to me. The recipe called for 1/4 cup fresh grated ginger root and I questioned that amount and in the end I pulled it back to 2 heaping tablespoons.  These aren't necessarily made in the traditional muffin method and I disagree with the recipe's suggestion to beat the flour and buttermilk in "well." I beat them in alternately until just combined because I was concerned with the texture of them if overmixed. I topped the muffins with Selefina crystallized ginger and turbinado sugar and that gave the muffins a beautiful crunchy exterior after baking. The two tablespoons of ginger resulted in a very subtle flavor, and next time I'll definitely go for the whole amount as written so that