Lime season continues, heating up with the exciting race of “can I make enough lime things before the limes spoil?”My friends and I have a game night every few months where we also make dinner and drinks, so I set aside about ten for that and a few found their way into very limey gin and tonics and sloe gin fizzes.
The rest I juiced into about four cups of lime juice.The majority of this will head to the freezer for use later in the year.But because I was seeing friends I also realized that enough people would be assembling to make reasonable the best use of limes:lime pie! Continue reading Lime Pie with a Nut Crust→
It’s lime season here again!My tree outside on my .04 acres of land went crazy this year and produced 54 limes, almost twice of last year’s crop.So it’s Lime Land here and I’m trying to think of what to use them for.I tried candying them which ended in a burnt finger and failed candied limes…That project needs a second attempt.
But limes also make me think of key lime pie.I love it, but making a pie for just myself leads to eating an entire pie by myself which is never a wise plan for anyone.How to get the deliciousness of lime pie without the volume?My solution:lime pudding.This isn’t exactly a lie-pie-in-miniature (that will come) but it was interesting enough I felt it warranted a post. Continue reading Custard Lime Cake→
One of the ever-present cooking dilemmas of modern life is the question of what to bring to office events that require food.For years, my dad answered this question with the same cherry cheesecake recipe.Everyone always raved about it at his office and when I got older I would request it for a birthday cake.This recipe has mysterious and unknowable origins.Perhaps a cooking magazine from the early 90s?Who knows.It lives on in instructions from my dad, tweaked and perfected over the course of years of being made.
A coworker recently requested cheesecake for his birthday at work, so I got out this recipe and gave it a go myself.The verdict of 2016 office workers?It hasn’t lost its magic!This got the highest praise of any recipe I’ve ever brought to work. Continue reading Classic Cherry Cheesecake→
I regularly read seven different cooking blogs.And while many of them have recipes I save, it is only rarely that I read a post and then immediately set out to make that recipe the very same day.But a little while ago Smitten Kitchen posted a confetti sprinkles sugar cookie recipe that completely captured my imagination.I don’t have a particular affection for sprinkles, but something about the birthday cake vibe of the cookies drew me in.
I made a batch and they were excellent.Soft and moist, just the perfect texture.I started thinking about how to modify the recipe for my annual winter holiday cookies, rolling in green and red sprinkles, etc. and then I started thinking of other things I could roll the cookies in… Continue reading Sugar: A Rondo in Cookies→
Most of the posts on this site are about recipes I’ve prepared, but when my longtime food taster and kitchen lab rat, Mr. R, expressed a desire to try out a new recipe himself I enthusiastically said sure and then asked if I could write about it.
A Lebanese restaurant near my house has the most delicious rose tea. It’s very sweet, with the wonderful floral notes of rose and orange blossom water.That tea is my most frequent encounter with rose flavor — I only sometimes encounter it other places, like in Turkish delight or macarons.I’ve cooked with rose water before, but I also had a bottle of orange blossom water that I had never tried.I smelled it last week and was in love.Since then I’ve been thinking of what to make.Since it’s getting warm here in Houston, floral ice cream came to mind. Continue reading Rose & Orange Blossom Ice Milk→
After the furious pie making of Pi Day I had a lot of leftover blueberries.And I also had white chocolate languishing in my pantry.So “white chocolate + blueberries” became my new idea I tried to find a way to make work. Continue reading Failed cake→
In 7th grade math I was intensely bored.Next to my desk was a poster on the wall of pi.Having nothing better to do, I set to memorizing it.I eventually got up to 52 digits.During the following years of math club and being a big nerd that followed, this was always my geeky party trick.The really lasting effect (besides being able to calculate the area of a circle to an unnecessarily accurate degree), is that every March 14th I celebrate Pi Day.And obviously the best way to do this is by baking. Continue reading Pi Day 2016→
Ever since I made my own Rainbow Chip icing last month I’ve been sort of obsessed with white chocolate.It’s very strange, because I’ve never been much of a fan. But the baking supplies section lives right next door to the tea section in my pantry and one day my eye happened to go white chocolate…matcha…MATCHA CHIPS! Continue reading Quick Matcha Chips→
If you’ve never had one before, a King Cake is a bread-like cake, sometimes with filling and sometimes without, that’s iced with white icing and sugar in purple, green, and gold for Mardi Gras.They aren’t my favorite of desserts, but they’re a lot of fun around Mardi Gras.There’s usually a “baby” hidden inside and whoever finds it provides the cake the next year.
Normally you buy King Cake and you can even have them mailed right from New Orleans.But I’ve been enjoying making foods that match the seasons and so I thought it would be a shame to miss the chance to try making my own King Cake! Continue reading King Cake→