Currently viewing the category: "Sweets"

Yes, it is another Meyer Lemon recipe.  I can’t help myself, these lemons were just too good not to bake with just one more time. The beauty of this recipe is that it combined them with my favorite fruit…raspberries.  As I am not the only one that loves raspberries (ahem… Ben, Samuel and Henry) I had to buy an extra pint just to make up for all the berry snacking that went on as these muffins were made.

I found this recipe on Smitten Kitchen.  If you have never visited Smitten Kitchen I highly suggest you do.  The recipes are lovely, as are the pictures and writing.  A perfect food blog combination.

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About a year ago, reading many of my favorite cooking blogs, I kept coming across recipes for Meyer Lemons.  The authors would go on and on about this beautiful fruit that is a hybrid of a mandarin orange and lemon.  They described it’s sweet, perfume and lovely flavor with such enthusiasm.  There was no shortage of both sweet and savory dishes that featured them.

Around this time of year, for those living in warmer climates (like California) Meyer Lemons are in season.   Some folks are even lucky enough to grow them on trees in their backyards.  Living in Nebraska, in February, it’s hard to even imagine.  Fortunately, I came across these sunny lemons last week while at Whole Foods shopping.  They are every bit the beautiful yellow color described by so many.  I couldn’t wait to get them home and do a little baking.

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Oh I have been so excited to share these!  A couple of weeks ago I got the magazine, Where Women Cook, and stumbled upon this recipe. I instantly knew it would be one my family would love.  Chocolate, caramel, salty and sweet…the perfect combination.

I made a few changes to it, replacing the saltine crackers with pretzel bites and making them in a mini-muffin pan so they would be perfectly bite sized.

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I figured since February is National Chocolate Month and Valentine’s Day is just days away I should post a little something sweet.  When I started thinking about what dessert recipe to share this is the first one that came to mind.  It is a flourless chocolate tart and it never disappoints.  I love to make this when I need to take a dessert somewhere.  It presents beautifully and looks like a lot of work…but really it isn’t much work at all.


Flourless Chocolate Tart

1 cup pecans

1 cup walnuts

3/4 cup granulated sugar

4 T butter, melted

16 oz semisweet or dark chocolate chips

2 cups milk (dairy or nondairy)

2 T cornstarch

1/4 cup water

Preheat your oven to 375 degrees (or gas mark 5).  Pulverize pecans, walnuts and sugar in a food processor.  Add butter and process until a thick batter forms.  Press into a 9-10 inch tart pan.   Bake the crust for 10 minutes, or until golden brown.

Meanwhile, melt chocolate in double-boiler or microwave.

In a saucepan, heat milk over medium heat.  It should be scalding hot, but not boiling.  While milk is heating, combine cornstarch and water in a separate bowl or measuring cup until completely dissolved, creating your thickener.

Add melted chocolate to milk and whisk til thoroughly combine.  Add cornstarch mixture and stir well.  Lower the heat and simmer for 10 minutes stirring occasionally.  The chocolate mixture will slowly thicken.  Pour mixture into the baked tart shell and chill at least 2 hours or for as long as overnight.

from The Vegan Table

Because it is such a rich dessert I usually serve it with some fruit to lighten it up a bit.  Raspberries, blackberries and strawberries are wonderful either as a topping or on the side.

Being stuck inside with subzero temps makes it a perfect day for a little baking–enjoy!


Kind of a funny combination for a blog post, isn’t it?  Not to worry, there’s a point.

Lately, we’ve been drinking a lot of hot chocolate with the very cold temperatures and snowy days.  I am a big fan of homemade hot cocoa versus the store bought.  Not only does it taste sooo much better, but I know exactly what is going into it.  More and more these days I think that is really important.

The ingredients for this recipe are staple items you most likely have in your pantry.  Any leftovers can be put in the fridge to pull out for another day and a quick reheat on the stove.

An added bonus is that your kids will think it is so cool that you made it, not just pulled it from a box on the shelf.

hot cocoa

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