This is another one of those that I saw on a restaurant menu and made a few notes to make it at home…so, yesterday we had some friends over and they were my guinea pigs…I think they liked it – not a crumb was left on anyone’s plate. Another winner! Continue reading
Heidi and I would like to wish you all a very Merry Christmas!
Today we are revisiting two recipes perfect for this Holiday….See you in the New Year!
Linda & Heidi
I recently made these delicious cookies again for a Christmas Cookie Exchange…they were a huge hit! If you haven’t given them a try you really should…they’re the best. Continue reading
This has got to be one of the easiest breakfasts to prepare. Layer it all in a little mason jar, screw on the lid and pop in the fridge overnight. I added chocolate chips to these little gems but you can add anything – blueberries, strawberries, raspberries; use different types of yogurts, even drizzle on some honey…whatever you want…they all end up delicious! Continue reading
A local restaurant serves a delicious Limoncello Cake…when I asked about it they told me they order it from a big bakery in upstate New York that sells only to restaurants…too bad…I would order it so often they’d think I own a restaurant! Instead I’ve decided to try and recreate it at home – it’s going to take a few tries I think. This first cake came out very rich and dense with a definite hint of lemon. I’ll be aiming for light and fluffy in the next try but had to share this recipe because it just tasted so good…
1/2 cup flour
2 teaspoon baking powder
1 teaspoon salt
1 cup sugar
2 teaspoon vanilla extract
1/2 cup whole plain yogurt
1 tablespoon lemon zest
1 tablespoon lemon juice
Heat the oven to 350°F. In a mixing bowl, sift the flour, baking powder and salt. In a larger mixing bowl, combine the sugar, eggs and vanilla. Beat on medium high for 8 minutes until fluffy and light yellow in color. Slowly mix in the yogurt, then the flour mixture, scraping the bowl well, until all is incorporated. Pour into a greased 8″ round baking dish and bake in the oven for 20-25 minutes. Remove from oven and allow to cool for 20 minutes. Make the Lemoncello Frosting.
1/2 cup mascarpone cheese, softened
2 oz cream cheese, softened
4 tablespoons butter, softened
1/2 cup lemon curd
1/4 teaspoon salt
2-3 cups confectioner’s sugar
1 teaspoon vanilla extract
2 tablespoons Limoncello Liqueur
In a large bowl, combine the mascarpone cheese, cream cheese & butter, lemon curd, salt, vanilla extract and Limoncello. Using an electric mixer, slowly add in the confectioner’s sugar and blend until smooth and of desired consistency. Using a sharp knife slice cake in half (top and bottom halves). Spread Limoncello frosting in between layers and on top of cake. Serves 6-8.
Linda and I were recently at a family gathering where we had around 80 people to feed. When that happens I source some of the food to catering and then go to very simple appetizers, dips and crackers. Also, I have a perfect and easy way to make sliders. I get the Hawaiian style rolls – but in the butter roll not the sweet rolls – and make sandwiches. Always a hit and not a lot of fuss for me! Continue reading
I love a big bowl of fresh cut fruit in the summer – and my boys love the sweet creamy dip I make for them to dunk their fruit into! This is a great side to bring to a summer barbecue or get-together…everyone raves over it! Continue reading
I love to have friends over for lunches and this is the perfect summer soup dessert. It’s like having a strawberry shortcake with just a little cake and a lot of strawberries…scrumptious! Continue reading
Here’s a very simple and deliciously light summer salad…filled with fresh greens, strawberries & blueberries and topped with crunchy toffee pecans and mild goat cheese. I make this quite often – it’s so good! Continue reading